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Dinner Lunch & Light Bites Recipe

Curried Peanut Butter Chickpeas

Posted on May 15, 2023
curried peanut butter chickpeas

Creamy Curried Peanut Butter Chickpeas

These curried peanut butter chickpeas are perfect for placing in the middle of the table with a big pack of poppadoms, naan bread or dosa. This recipe is vegan friendly and naturally gluten free. This recipe can be served with steamed rice or as shown, in the middle of a table with everyone mopping it up with crunchy poppadom crisps.

What’s in this recipe?

Chickpeas- This legume is a great ingredient to add to recipes. Its creamy inside and works well with the crunchy poppadoms paired with the recipe.

Peanut Butter-  This ingredient adds a nutty and rich flavour as well as thickening the sauce. If you haven’t added peanut butter to your curry yet, give it a go.

Garam Masala- A perfect blend of spices, if you don’t have this spice blend, swap for curry powder. This recipe is meant to be really interchangeable and suit whatever you have in your cupboards.

Coconut cream- Preferable to tinned coconut milk as you can add water to make it either thicker or thinner texture. You can of course use tinned coconut milk, but make sure it has a high fat content.

curried peanut butter chickpeas

Recipe Tips:

Serve with: Best served with crispy poppadoms to contrast the creamy curried chickpeas. You can of course swap this for rice, naan or dosas, but we think the crunch works best.

Swap garam masala for curry powder- If you don’t have garam masala, don’t worry, simply swap for curry powder.

Coconut milk or cream? Cream is just the thick fatty part you get at the top of tinned coconut milk. If you can’t find this in the supermarket, simply use a high fat coconut milk from a tin.

If you like this recipe, why not try:

Curried Butter Beans

Curried Leek and Lentil Soup

Easy Chickpea and Spinach Curry

curried peanut butter chickpeas

curried peanut butter chickpeas

Curried Peanut Butter Chickpeas

These curried peanut butter chickpeas are perfect for placing in the middle of the table with a big pack of poppadoms, naan bread or dosa. This recipe is vegan friendly and naturally gluten free.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients
  

  • 1 tsp coconut oil
  • thumb sized pice fresh ginger thinly sliced
  • 2 cloves garlic finely chopped
  • 2 tins chickpeas including the water from the tin (400g tins)
  • 200 g coconut cream mixed with around 500ml water
  • 2 tbsp peanut butter
  • 1 lime squeezed
  • 1 tsp salt and pepper season to taste

Dried spices

  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds

Instructions
 

  • Start by heating the coconut oil in a pan then add in the cumin and coriander seeds, followed by the ginger and garlic, after a few minutes add in the tins of chickpeas
  • Add in the dried spices and stir through with the chickpeas, after a few minutes of frying pour in the coconut cream and water, note you might need to add a little more water to loosen the cream
  • Scoop in the peanut butter, squeeze a full lime into the mix and season generously with salt and pepper, taste test, adding a little more seasoning if needed
  • Serve with a pack of poppadoms, naan or dosa to mop up the chickpeas. You can alternatively serve this with rice
Dinner Lunch & Light Bites Recipe

Roasted Tomato and Garlic Pasta

Posted on April 20, 2023
roasted tomato and garlic pasta recipe vegan

Roasted Tomato and Garlic Pasta 

Try this roasted tomato and garlic pasta for a perfect weeknight meal. Easy to make, with just a few ingredients to make this vegan friendly recipe. Toasting the seeds is essential to bring all the flavours together. Seasoning is essential to make this dish come to life, so be sure to taste test along the way.

What ingredients do I need?

Tomatoes- Using vine tomatoes for this recipe, be sure to get all the delicious juices on the baking tray as they carry all the flavour.

Garlic Bulb- You’ll only need a few cloves but roast the whole bulb, the you can use the other cloves for other recipes. Roasted Pepper & Garlic Pasta 

Fresh Basil- A key ingredient to get loads of flavour in is fresh basil. Chop it up fine and scatter just before serving.

Harissa paste- This is a key ingredient to get a spice, depth and heat to the recipe. Add a little more if you want a richer flavour.

roasted tomato and garlic pasta vegan recipe

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Why not try:

Roasted Pepper and Smoked Garlic Pasta

Roasted Garlic Tomato Soup

5 Ingredient Garlic Spaghetti

roasted tomato and garlic pasta vegan recipe

roasted tomato and garlic pasta recipe vegan

Roasted Tomato and Garlic Pasta

Try this roasted tomato and garlic pasta for a perfect weeknight meal. Easy to make, with just a few ingredients to make this vegan friendly recipe.
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Prep Time 5 minutes
Cook Time 30 minutes
Servings 2 people

Ingredients
  

  • 400 g vine tomatoes
  • 1 bulb garlic
  • 1 tbsp olive oil
  • 15 g fresh basil
  • 1 tbsp tomato puree mixed with 2 tbsp water
  • 1 heaped tbsp harissa paste
  • 1 tsp salt & pepper
  • 2 portions spaghetti

Top with:

  • 4 tbsp toasted sunflower and pumpkin seeds

Instructions
 

  • Preheat the oven to 180ºC (fan) and prep the tomatoes by playing them on a baking tray, drizzle with olive oil, salt and pepper
  • Chop the very top off the garlic bulb, drizzle over olive oil, salt and pepper, wrap in tin foil and add to the baking tray with the tomatoes, pop in the oven for around 25 minutes
  • When the tomatoes have around 12 minutes left, add the spaghetti to boiling water with a generous pinch of salt and cook till al dente (around 8-10 mins)
  • Take the tomatoes and garlic from the oven, add them to a large pan with the tomato puree and harissa, remove two cloves from the garlic bulb and smash all of those ingredients together
  • Cook off those ingredients in the pan before adding a ladle of pasta water (around 150ml) followed by the cooked spaghetti then mix together
  • Add in the chopped fresh basil, garnish with salt and pepper and the toasted seeds and enjoy

Notes

  • Toasting the seeds is essential to bring all the flavours together! It adds a nutty flavour that compliments the tomato
  • Seasoning is essential to make this dish come to life, so be sure to taste test along the way
Lunch & Light Bites Recipe

Chickpea Tuna Sandwich

Posted on April 5, 2023
vegan chickpea tuna sandwich

Chickpea Tuna Sandwich 

This chickpea tuna sandwich filler is a vegan alternative. It’s creamy, delicious and full of flavour. By mashing the chickpeas with mayonnaise, capers and dill it gives a salty, fresh and tangy flavour. Get creative and make this in bulk for the week.

What goes into a chickpea tuna sub?

Chickpeas- They’re such a versatile ingredient, naturally packing a protein for the vegans. When you mash the chickpeas and mix with the other ingredients the texture mocks that of tuna. 

Capers- To get a salty almost sea like flavour, add mashed capers with a little splash of the juice to this recipe.

Vegan Mayonnaise- This helps bind the chickpea tuna whilst adding a creamy texture to it.

Mustard- You want a little tang to the recipe, so adding wholegrain mustard will help.

Fresh dill- This herb adds to much flavour. Usually associated with fish, it helps add to all the flavours.

Option to add nori sheets- This is a readily available ingredient in most supermarkets but if you don’t have access to this ingredient don’t worry.

chickpea tuna vegan sandwich

If you like this recipe why not try:

2 Ingredient Chocolate Chickpea Bark

Grilled Tofu & Chimicurri Sandwich 

Vegan Banh Mi

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chickpea tuna vegan sandwich

Chickpea Tuna Sandwich

This chickpea tuna sandwich filler is a vegan alternative. It's creamy, delicious and full of flavour. By mashing the chickpeas with mayonnaise, capers and dill it gives a salty, fresh and tangy flavour. Get creative and make this in bulk for the week.
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Prep Time 15 minutes
Servings 2 people

Ingredients
  

  • fresh baguette
  • 400 g tinned chickpeas
  • 3 tbsp vegan mayonnaise
  • 1/2 cucumber finely chopped
  • 1/2 pepper finely chopped
  • 2 tbsp fresh dill finely chopped
  • 1 tbsp capers finely chopped
  • 1 tsp cracked black pepper
  • 1 tsp chilli flakes
  • pinch salt
  • 1 tsp wholegrain mustard

Instructions
 

  • Start by draining the chickpeas, rinse and add to a large bowl
  • Chop the pepper, capers and cucumber, add to the bowl, mix in the rest of the ingredients and mash together to create the creamy chickpeas
  • Season with salt and pepper, then serve in a crunchy fresh baguette, option to serve with salad leaves

Notes

  • you can mash the chickpeas before or after adding all of the other ingredients
  • taste test to make sure it's seasoned to perfection
  • add more chilli flakes or fresh herbs to your preferred taste

vegan chickpea tuna recipe

Lunch & Light Bites Recipe

Curried Butter Beans

Posted on April 4, 2023
curried butter beans vegan recipe

Cheap and Easy Curried Butter Beans

Rich and creamy vegan curried butter beans recipe. Perfect for a week night meal or meal prepping for lunch. Easy and cheap ingredients to get a rich and delicious and flavourful meal. If you want to make this more of a main meal, add a few extra veggies to the mix and serve it with steamed rice instead. 

What does into these curried butter beans?

Butter beans- Keep the water from the tin or jar and add this to the recipe. It helps keep them really creamy and glossy when cooking.

Shallots, ginger and garlic- These ingredients are great at making a tasty base for the recipe. Packed with flavours and nutrients they are a great building block for a curry.

Coconut Milk- Always opt for the creamy tinned coconut milk rather than the type you would use for cereal or coffee. If you don’t have coconut milk you can swap for vegan cream, but be sure to add loads of lime juice and coconut oil to get a really rich flavour.

Tomato puree- This helps add a bit of depth and balance out the rich creamy coconut milk. Add a splash of water to loosen, only around 3 tbsp.

curried butter beans vegan recipe

Cooking Tips:

Fry off the base ingredients first- It might sound obvious but by adding the ginger, shallots and garlic first it makes sure there’s no raw bits in the curried beans.

Creamy beans- The water thats in the tin or jar of the cooked beans really helps add that glossy and almost starchy texture to the beans when cooking.

Season to perfection- It’s such a simple step by the most important. Good amount of seasoning is the difference between nice food and really tasty food.

If you like this recipe why not try:

Peanut Butter Curry

2 Ingredient Chocolate Chickpea Bark

Vegan Tomato Orzo

curried butter beans recipe lucy and lentils

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Curried Butter Beans

Rich and creamy vegan curried butter beans recipe. Perfect for a week night meal or meal prepping for lunch. Easy and cheap ingredients to get a rich and delicious and flavourful meal.
5 from 1 vote
Print Recipe
Prep Time 8 minutes
Cook Time 13 minutes
Servings 2 people

Ingredients
  

  • 1 tbsp coconut oil
  • 2 shallots finely chopped
  • 3 cloves garlic finely chopped
  • thumb sized pice fresh ginger finely chopped
  • 400 g tinned butter beans
  • 70 g spinach chopped
  • 250 ml coconut milk
  • 2 tbsp tomato puree
  • 1 tbsp curry powder

Top with

  • 1/2 lime squeezed
  • 1 tsp chilli flakes

Instructions
 

  • Start by finely chopping the shallots, then add to a large pan with the coconut oil and start to fry, chop the garlic and add to the pan, followed by the garlic
  • After 5 minutes add the tomato puree with a splash of water to loosen, add the curry powder and butter beans (including the water from the tin) and toss until coated
  • Pour in the coconut cream (you want the tinned stuff so it's thick and creamy) then season with salt and allow to bubble away for a few minutes to heat the beans
  • Pour in the chopped spinach, add the lime juice, chilli flakes and any extra seasoning it may need
  • Serve with rice, or on crunchy sourdough as photographed here

Notes

  • To keep the butter beans creamy, add the water from the tin or jar to the pan
  • You may need to loosen the curried butter beans with a little water, so keep an eye on the consistency
  • Don't forget to season, this is crucial!

 curried butter beans recipe lucy and lentils

vegan curried butter beans easy recipe

Dinner Recipe

10 Minute Mushroom Noodle Soup

Posted on March 27, 2023
10 minute mushroom noodles

Let’s Make a 10 Minute Mushroom Noodle Soup

This vegan friendly recipe only takes 10 minutes to make, made with dried mushrooms and noodles. If you’re looking for a simple week night meal, this recipe is a one to save. 

What’s in the recipe?

Dried Mushrooms- Using dried porcini mushrooms to get a natural kick of umami. Rehydrate them by adding warm water, this will make a really rich base for the soup sauce.

Ginger – This is a key ingredient, it’s fragrant and has a slight heat to it. 

Garlic- If you don’t have fresh garlic cloves, make sure to substitute for dried garlic. 

Udon Noodles- These noodles are silky and perfect for soups. They take just a few minutes to heat up and are perfect to pack out a soup. 

Dried mushroom noodle soup vegan recipe

Cooking Tips:

Heat the mushrooms- To rehydrate the dried mushrooms, add them to a bowl with warm water before adding to a pan and bringing to a boil.

Heat the oil- You want the sesame oil to be piping hot so it’ll cook off the rawness of the garlic and ginger. You can opt to just fry these ingredients in the pan, but I love the dramatic affect of the sizzle. 

Garnish- This recipe wouldn’t be complete without garnishing the noodles. Loads of sesame seeds, spring onion, sriracha mayo and lime squeezed over the top. 

Why not try:

5 Minute Gochujang Noodles

10 Minute Instant Noodle Recipe

Curried Cauliflower Noodle Soup

10 minute mushroom noodle soup

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10 minute mushroom noodles

10 Minute Mushroom Noodle Soup

This vegan friendly recipe only takes 10 minutes to make, made with dried mushrooms and noodles. If you're looking for a simple week night meal, this recipe is a one to save. 
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Prep Time 2 minutes
Cook Time 8 minutes

Ingredients
  

  • 30 g dried mushrooms porcini
  • 1 tbsp soy sauce sub for tamari
  • 800 ml hot water
  • 1 tbsp ginger finely chopped
  • 3 cloves garlic finely chopped
  • 2 spring onion finely chopped
  • 1 tsp chilli flakes
  • 2 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 200 g udon noodles
  • 2 tbsp sriracha mayo

Instructions
 

  • Start by adding the dried mushrooms to a large bowl and soak whilst chopping the ginger, garlic, and spring onion, then place into a small mixing bowl (save a few bits of chopped spring onion to garnish at the end)
  • Heat the sesame oil in a pan until hot then pour over the bowl of ginger, garlic, spring onion and chilli flakes so it instantly cooks off the raw ingredients
  • Add the small bowl of ingredients back into the pan, then pour in the porcini mushrooms and stock, add the soy sauce, udon noodles and continue to heat for a few minutes until the noodles are cooked, serve up with the leftover spring onion, scatter of sesame seeds and sriracha

 

 

Lunch & Light Bites Recipe

Sticky Sweet Chilli Tofu

Posted on March 22, 2023
sticky sweet chilli tofu recipe vegan

Sticky Sweet Chilli Tofu Recipe

10 minutes is all you need to make this sticky sweet chilli tofu. Keeping the ingredients minimal but packed with flavour. This is perfect for week night meals where you need something fast, tasty and nutritious.

What goes into this recipe?

Firm Tofu- you want to use firm tofu for this recipe, it helps get a sticky texture whilst holding the form.

Sweet Chilli Sauce- Recently tried Wild Cornwall sweet chilli sauce which is fantastic. If you haven’t heard of Wild Cornwall, check out their work – a fantastic selection of produce that’s been either foraged or grown on local farms. 

Ginger-Fresh ginger makes such a difference to recipes. Powerful in flavour and so fragrant, you need to include this ingredient. 

Cornflour- This helps coat the tofu and get a crispy outer skin. 

Chives or Spring onions- The garnishing of the chives or spring onions is important. Don’t leave this step out as it adds loads of flavour and crunch to the garnish. 

sticky sweet chilli tofu

Tips for making this sticky tofu:

Toss in cornflour first – The best way to get crispy tofu, is to drain excess liquid, toss in cornflour, fry in sesame oil first before adding the sweet chilli sauce.

Finely chop the ginger and garlic- You want lots of the flavour but without it being overpowering, Keep the chopping to extra fine.

Add the sauce after frying- Make sure not to burn off that delicious sauce by adding to the tofu after it’s fried.

Follow my recipes on Instagram and Pinterest

If you like this recipe, why not try:

Buffalo Hot Sauce Tofu

Sticky Sriracha Tofu

Crispy Garlic Tofu

sticky sweet chilli tofu recipe vegan

Sticky Sweet Chilli Tofu

10 minutes is all you need to make this sticky sweet chilli tofu. Keeping the ingredients minimal but packed with flavour. This is perfect for week night meals where you need something fast, tasty and nutritious.
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Prep Time 5 minutes
Cook Time 9 minutes
Servings 2 people

Ingredients
  

  • 280 g firm tofu
  • 2 cloves garlic finely chopped
  • 1 thumb sized fresh ginger finely chopped
  • 1 head pak choi
  • 4 tbsp sweet chilli sauce I used Wild Cornwall brand
  • 1 tbsp cornflour
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds
  • 2 portions steamed rice
  • 2 tbsp finely chopped chives or spring onions

Instructions
 

  • Put a pot of rice onto steam, I find washing the rice, add to a pot, cover with water until it sits around the pad of a finger over the level of rice, leave to boil for 6 minutes before taking off the heat and leaving the lid on for a further 6-7 minutes
  • Start by draining the tofu, take off the excess water with a towel then dice into bite sized cubes
  • Toss in the cornflour until coated, then fry on a high heat in the sesame oil for a few minutes, meanwhile finely chop the garlic, ginger then add to the pan with the tofu
  • Once it has turned crispy, add the chopped pak choi, pour in the sweet chilli sauce and continue to fry for a further 5 minutes
  • Pair with the cooked rice, toss with sesame seeds and garnish with the chives or spring onion
dessert Recipe

2 Ingredients Chocolate Chickpea Bark

Posted on March 15, 2023
2 ingredient crispy chocolate chickpeas

Easiest 2 Ingredients Chocolate Chickpea Bark

This has to be the easiest 2 ingredients chocolate chickpea bark. With a little boost of protein, this snack is incredibly easy and great to make in bulk. Perfect vegan fridge snack.This Chocolate Chickpea Bark is crispy, crunchy, and perfect for the fridge. 

Is it really just 2 ingredients?

Chickpeas- Tinned cooked chickpeas are best. Drain them from the tin, wash and rinse, then pat dry before roasting them. 

Chocolate- Using a dark vegan friendly chocolate for this recipe, but use whatever you have at hand.

Tips:

Pat dry the chickpeas- This helps when baking, to get a crispy chickpea inside and out

Leave to cool once out of the oven- Set the chickpeas aside so they can cool before adding the melted chocolate

Set in the fridge- To make the crispy bark, set in the fridge. Option to sprinkle them with sea salt if you want a salt but creamy snack.

2 ingredient chocolate chickpea bark

Why make this 2 ingredient chocolate chickpeas:

  • Perfect Fridge Snack

  • Added bit of protein from the chickpeas

  • Crunchy and Crispy Texture

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2 ingredient crispy chocolate chickpeas

2 Ingredient Crispy Chocolate Chickpea Bark

This easy 2 ingredient snack is just made from chickpeas and melted chocolate. With a little boost of protein, this snack is incredibly easy and great to make in bulk. Perfect vegan fridge snack.
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Prep Time 5 minutes
Cook Time 37 minutes
Servings 2 people

Ingredients
  

  • 400 g tinned chickpeas when drained it usually weighs around 240g
  • 100 g melted chocolate

Instructions
 

  • Preheat the oven to 180ºC fan and line a baking tray with grease proof paper
  • Start by rinsing the tin of chickpeas then lay out on a lined baking tray, pat dry with a tea towel and remove any loose husks (this is the little skin that coats the chickpeas)
  • Make sure the chickpeas are spread out to help get a crispy bake, then add to the oven for around 40 minutes, when they come out they should be nice and crispy, if they're still chewy, add them in for a further 10 minutes
  • Once out of the oven, set aside to cool, then melt down the chocolate
  • Mix the chocolate and chickpeas, then spread on onto a lined tray or plate, to make sure it makes the bark, make sure the chickpeas are touching, leave to set then enjoy

If you like this recipe, why not try my 3 Ingredient Chocolate & Banana ‘Quesadillas’

3 INGREDIENT QUESADILLAS

Dinner Recipe

Crispy Accordion Potatoes

Posted on March 15, 2023
Crispy accordion potatoes recipe vegan

Let’s Make Crispy Accordion Potatoes

These crispy accordion potatoes are a great plant based recipe. Showing you how to get the criss cross pattern and the crispiest potatoes, this recipe is perfect for using with friends and family.

How do you make these crispy potatoes?

Baking Potatoes- You want a good sized potato in order to get thick slices deep enough to get thick slices. Try to get the slices roughly the same thickness so they cook evenly. 

Olive oil- This recipe works perfectly with olive oil, however if you prefer melted butter, go ahead and use that. 

Dried Herbs- Lots of oregano and thyme to add flavour to the potatoes. 

Salt- This helps get a crispy potato as it draws out moisture as well as enhancing the flavour.

easy vegan accordion potatoes

Top Tips

  • Save those potato skins, simply wash them in water with a splash of vinegar to get off any muck, then coat in oil, salt and rosemary, roast at 180ºC fan for 12-15 minutes or until crispy
  • Roast on grease proof paper, this prevents the potatoes from sticking to the bottom of a pan, and get a slightly more even bake on each sides
  • Use chopsticks either side of the potato whilst slicing to make sure you get an even cut without slicing the potato in half

crispy accordion potatoes vegan recipe

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Crispy accordion potatoes recipe vegan

Crispy Accordion Potatoes

These crispy accordion potatoes are a great plant based recipe. Showing you how to get the criss cross pattern and the crispiest potatoes, this recipe is perfect for using with friends and family.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Servings 3 people

Ingredients
  

  • 5 baking potatoes
  • Brush with:
  • 2 tbsp garlic olive oil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp salt
  • Dipping Sauce:
  • 3 tbsp mayo
  • 1 tsp water
  • 1 tsp olive oil
  • 1 tap chilli flakes
  • 1 tsp dried oregano
  • 2 tbsp fresh chopped dill

Instructions
 

  • Start by peeling the potatoes (save those peelings and check notes) then slice the very ends off to make a rough rectangle shape, then cut the potatoes to create 2-3cm thick slices *see video for method
  • Once you have sliced all the potatoes, get two chop sticks either side of the potato and score diagonal lines from top to bottom, then flip over and repeat, but be sure each side has crosses in a different direction
  • Parboil the potatoes for around 10 minutes, meanwhile preheat the oven to 200ºC fan, and prepare the olive oil coating by mixing the oil and herbs together
  • Once parboiled, carefully place them on a lined baking tray, make sure they're not touching, then brush them in the olive oil dressing, add a good pinch of salt to the top of each and place them in the oven to bake for around 35 minutes
  • After 35 minutes, check the potatoes, flip them over if needed and brush them with any leftover dressing, continue to bake for an extra 5-10 minutes or until crispy
  • Make the dipping sauce by mixing the ingredients together, then once the potatoes are baked and crispy, dip and enjoy!

Notes

  • Save those potato skins, simply wash them in water with a splash of vinegar to get off any muck, then coat in oil, salt and rosemary, roast at 180ºC fan for 12-15 minutes or until crispy

accordion potatoes vegan recipe

Dinner Recipe

Ultimate Gochujang Pasta

Posted on March 2, 2023
the best gochujang pasta recipe

Ultimate Gochujang Pasta

If you’ve made my gochujang pasta, you need to give this recipe a go. It’s the ultimate gochujang creamy spaghetti recipe you have to cook. It’s the perfect mix of flavours with the toasted seeds, to the zingy lime, to the spicy sauce.  The best thing is this pasta recipe is all vegan.

What’s different about the Ultimate Gochujang Pasta to your Classic one?

This has slightly more ingredients and takes around 5 minutes more to make but it is WORTH IT. The blend of lime juice, toasted sunflower seeds, spice from the paste and silky cream makes the perfect balance.

What do you need?

Gochujang Paste- This is a Korean sun dried chilli paste. It’s slightly spicy and works perfectly in sauces. Pairing this one with cream and basil to balance against the heat, it’s one of the most delicious combinations.

Vegan Cream- Using Elmlea plant based cream for this recipe. If you’re from America, a half and half cream would be perfect for this recipe. 

Spaghetti- This pasta is great for capturing all of that delicious sauce. This recipe isn’t strict, you can use any pasta shape you have at hand. 

Lime- This is such a key ingredient. The acidity cuts through the spice and cream giving a more balanced palette of flavour.

Toasted Sunflower Seeds- To help give a rounded flavour, the nutty flavour from the toasted seeds really help balance everything out. 

Other Gochujang Recipes:

Try My Classic Easy Gochujang Pasta Recipe 

Try My 5 Minute Gochujang Noodle Recipe 

Ultimate gochujang pasta vegan recipe

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the best gochujang pasta recipe

Ultimate Gochujang Pasta

If you've made my gochujang pasta, you need to give this recipe a go. It's the ultimate gochujang creamy spaghetti recipe you have to cook. It's the perfect mix of flavours with the toasted seeds, to the zingy lime, to the spicy sauce. All vegan!
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients
  

  • 4 portions of spaghetti around 500g
  • 3 cloves garlic
  • 1 red onion
  • 100 g tomatoes
  • 200 ml pasta water
  • Large pinch salt & pepper
  • 2 tbsp Gochujang paste
  • 250 ml vegan single cream elmlea
  • 1/2 lime squeezed
  • Top with:
  • 100 g sunflower seeds toasted
  • 25 g fresh basil

Instructions
 

  • Add a pot of salted water to the boil, wait until bubbling then add the spaghetti, cook for around 10-12 minutes (you want the pasta al dente)
  • Finely chop the onion then add to a pan with a drizzle of olive oil and fry on a low heat, throw in the tomatoes and whilst they cook, chop the garlic cloves and add to the pan
  • After a few minutes of frying add the gochujang paste along with the vegan cream and mix together, then take a ladle of the pasta water and add to the mix (this should be around 150-200ml of water) whisk together
  • Smush the tomatoes with the back of a fork after around 5 minutes of frying, squeeze in the lime juice, salt and pepper before adding the drained pasta to the pot
  • Meanwhile add the sunflower seeds to a pan and toast lightly, prepare the basil by finely chopping
  • Once the pasta is glossy and coated in the sauce, add over the toasted sunflower seeds and chopped basil, garnish with cracked black pepper and enjoy

Notes

  • Don't forget the pasta water, it's important to make a glossy pasta sauce. 
Dinner Recipe

Vegan Lentil and Chickpea Dal

Posted on February 27, 2023
easy chickpea and lentils dal vegan

Easy Vegan Lentil and Chickpea Dal

This lentil and chickpea dal is naturally vegan friendly, creamy and easy to make. Rich in protein with the added chickpeas, it makes a delicious and nutritious meal. Bulk cook this to make for the week ahead.

What goes into an easy dal?

Red lentils- these are such a great lentil for a dal, they absorb quickly, and cook quickly. It helps if you wash and soak them before cooking to cut down on the simmering time.

Chickpeas- Vegan’s love an excuse to get a bit more protein in each meal, this time it’s from chickpeas. They bulk out the dal as well as adding a great texture. 

Turmeric and Cumin- Nothing adventurous with these two spices, but they’re easy to get ahold of at the supermarket. A great combination for simple but tasty flavours.

Veggie stock- This is a great way to add in a little extra flavour instead of just using water. A basic stock cube will help add salt and a little flavour to the recipe.

Fresh lime- This is such a key ingredient as it slices through the creamy dal. The acidity really brings out all of the flavours from the ginger, garlic and chilli.

easy vegan chickpea and lentils dal

Cooking tips: 

Soak the lentils- Whilst chopping the garlic, onion and chilli, whack the lentils in a bowl of water just to help them soak. It cuts down the time to cook them.

Add a little more stock- Depending on how long you’ve soaked the lentils will depend on the stock. You might find the lentils are extra thirsty, so add a little water at a time if they soak too quickly.

Taste test- Try taste testing to see if you need a little more lime, chilli, salt or spice to the dish. 

 

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easy vegan chickpea and lentils dal

easy chickpea and lentils dal vegan

Lentil and Chickpea Dal

This lentil and chickpea dal is naturally vegan friendly, creamy and easy to make. Rich in protein with the added chickpeas, it makes a delicious and nutritious meal. Bulk cook this to make for the week ahead.
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Prep Time 15 minutes
Cook Time 17 minutes
Servings 2 people

Ingredients
  

  • 1 tbsp coconut oil or garlic olive oil
  • 1 thumb sized piece of ginger finely chopped
  • 1 red onion finely diced
  • 3 cloves garlic finely chopped
  • 1 green chilli finely chopped
  • 200 g red lentils
  • 400 g tinned chickpeas drained and rinsed
  • 400 ml veggie stock boiling water and stock cube
  • 1 tsp turmeric
  • 1 tbsp cumin

Serve with:

  • 2 tbsp favourite chutney
  • poppadoms
  • 1 tsp chilli flakes
  • salt to season

Instructions
 

  • Start by adding the oil to a large pot, placing on a low heat then fry off the chilli, onion and ginger for around 4 minutes before adding in the chopped garlic
  • Drain and rinse the chickpeas along with the lentils before adding to the pot, add in the turmeric and cumin, fry for a minute or two before adding the veggie stock, leave to bubble for around 15-20 minutes
  • Squeeze in the lime juice, a good pinch of salt and taste test, adding a little more spice if needed
  • Garnish with your favourite chutney and serve with chilli flakes, then mop up with a pack of poppadoms

Notes

You may need to add a little more water depending on how long you soaked the lentils for. Just add in around 50ml at a time so you don't end up with a watery dal.