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Dinner Lunch & Light Bites Recipe

Leek, Tofu & Harissa Frittata

vegan leek and tofu frittata

Vegan Frittata with Leeks, Tofu and Harissa

A vegan friendly frittata style recipe using tofu, leeks and crunchy vegetables. Vibrant, delicious and topped with harissa this is a brilliant flavourful recipe to have as a breakfast or lunch. Stuck for lunch ideas? Why not try this plant based take on a frittata which can easily be adapted to fir with what’s in your fridge.

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

Tofu- To make the ‘frittata’ base I’ve used tofu, I opted for a firm tofu but a silken will also work it’ll just be slightly thinner in texture.

Leeks- Now this wouldn’t be a recipe for British Leeks without them, this time I’ve opted for dicing them into rings so that when they fry and grill under the heat they almost caramelise in the flavours.

Harissa- You can use store bought or home made harissa for this recipe, but it’s definitely needed. It gives spice, depth of flavour and works beautifully with the ingredients in the frittata filling.

Spices- To give the tofu flavour you will need to add spices and herbs such as garlic, mustard, pepper, smoked paprika and more. This gives depth of flavour to the recipe.

vegan frittata recipe


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vegan leek and tofu frittata

Leek, Tofu & Harissa Frittata

A vegan friendly frittata style recipe using tofu, leeks and crunchy vegetables. Vibrant, delicious and topped with harissa this is a brilliant flavourful recipe to have as a breakfast or lunch.
Prep Time 10 mins
Cook Time 25 mins
Servings 4 people

Ingredients
  

  • 1 courgette finely diced
  • 1 large leek green ends too diced
  • 1 small red onion finely diced
  • 1 red pepper finely diced
  • 2 large cloves garlic minced

Frittata:

  • 1 block of tofu 280-340g
  • 2 tbsp olive oil
  • 1/2 tsp Dijon mustard
  • 2 tbsp nutritional yeast optional
  • Salt and pepper to taste
  • 1/2 tsp Smoked paprika garlic powder & turmeric
  • 160 ml oat milk

Serve with:

  • 1 tbsp harissa paste per serving
  • 1/2 avocado sliced
  • Fresh herbs such as dill or parsley

Instructions
 

  • Finely diced courgette leek, red onion, red pepper and garlic, add to a frying pan with a drizzle of olive oil and fry for five minutes
  • Meanwhile add all of the frittata ingredients to a food processor and blitz until smooth, the texture wants to be runny but not
  • When the consistency is slightly runny, add to the pan with the vegetables and cook for around 8 minutes on a medium heat
  • Transfer into a preheated oven (180°c fan) and bake for a further 12-15 minutes or until the top is golden
  • Serve up with harissa, fresh herbs and enjoy!

Want more leek recipes? Why not try my Leek, Orzo & Dill Soup

leek orzo dill soup vegan

Dinner Lunch & Light Bites Recipe

Orzo, Leek and Dill Soup

leek orzo dill soup vegan

Orzo and Leek Soup Topped with Fresh Dill

Vegan orzo and leek soup topped with fresh dill. A light and delicious soup recipe to enjoy in the winter or summer. I’ve used orzo but you can can swap this for pulses or grains such as bulgarwheat or couscous. This is ready in less than half an hour so brilliant for an easy dinner recipe.

This recipe is created in partnership with the British Leek Growers’ Association.

What’s in the recipe?

Leeks- The base of this recipe is of course leeks, I’ve diced these into thick rings so it adds a bit of crunch when eating the soup

Dill- I find dill gives such a delicious fragrant flavour to soups so have used a fresh version to top this.

Orzo- A delicious pasta grain that puffs up just like risotto rice. I think it works perfectly with the sharp flavours from the leek and lemon.

vegan dill leek and orzo soup


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leek orzo dill soup vegan

Orzo Leek and Dill Soup

Vegan orzo and leek soup topped with fresh dill. A light and delicious soup recipe to enjoy in the winter or summer. I've used orzo but you can can swap this for pulses or grains.
Prep Time 5 mins
Cook Time 19 mins
Servings 2 people

Ingredients
  

  • 1 tbsp olive oil
  • 1 red onion
  • 3 large cloves garlic
  • 1 carrot diced
  • 1 leek green ends included, diced
  • 1 tsp dried thyme
  • 120 g orzo pasta
  • 1.5 l vegetable stock stock cube and boiling water
  • 3-4 sprigs fresh dill
  • Salt & pepper to taste
  • 1/2 lemon squeezed
  • Extra virgin olive oil to garnish

Instructions
 

  • Start by finely chopping the garlic and onion, dice the carrot and leek and add to a large pot with a drizzle of olive oil, salt and pepper and sweat down for around 6 minutes
  • Boil the kettle and add the water to a bowl with the stock cube and whisk until dissolved
  • Add the orzo to the pot along with the stock, dried thyme and leave to bubble away for around 12 minutes
  • Add a little more seasoning of salt and pepper, the squeeze of lemon and fresh dill and taste test
  • Once cooked serve up with a drizzle of extra virgin olive oil on each bowl with a sprig of fresh dill

Want more leek recipes?

Why not try my Leek, Cheese and Herb Monkey Bread

leek and herb pull apart bread

Dinner Recipe

Vegan Crispy Chicken with Sticky Rice (Wagamamas)

vegan crispy chicken sticky rice wagamama

Vegan Wagamamas Inspired Crispy Chicken with Sticky Rice

This is my take on a Wagamamas style recipe using sticky rice, kimchi, crispy vegan chicken and a homemade vegan egg lookalike. It’s hearty, healthy, full of flavour and vegetables. A great recipe if you’re trying veganuary.

What have I used in the recipe?

VFC ‘Chicken’- I find VFC offer the best recipe for a chicken substitute. This is one of their chicken burgers which I simply baked and sliced to place on top, similarly to how you see Wagamamas style their bowls.

Sticky Rice- I’ve used a short grain rice you’d usually find in a sushi recipe. It’s sticker in texture and works brilliantly in this dish. If you don’t have that at hand, use regular basmati, jasmine or short grain, but stir when cooking to release more starch, this will make it stickier in texture.

Ginger and Garlic- the key to a good base is always lots of ginger and garlic to give a tasty flavour. Don’t be scared to add a few cloves and a handful of chopped ginger to this recipe as the rice will take on lots of the flavour.


vegan wagamamas lucy and lentilsVegan ‘egg’

To top this recipe I’ve simply mixed vegan mayo with sriracha mayo to give the appearance of having a poached egg on top. This not only looks great when serving, but definitely adds to the dish! Swap for regular sriracha if you don’t have sriracha mayo.

vegan crispy chicken sticky rice wagamama

Vegan Crispy ‘Chicken’ Sticky Rice Recipe (Wagamamas Inspired)

A vegan take on a Wagamamas style recipe using sticky rice, kimchi, crispy vegan chicken and a homemade vegan egg lookalike.
Servings 2 people

Ingredients
  

  • Pack of VFC chicken burgers grab em’ at Tesco’s
  • 130 g jasmine rice
  • Pack of asparagus or 100g spinach
  • Thumb sized piece ginger grated
  • 4 cloves garlic minced
  • 1 leek finely chopped
  • 1 courgette finely chopped
  • 3 tbsp kimchi

For the sauce:

  • 2 tbsp hot sriracha sauce
  • 2 tbsp soy sauce
  • 2 tbsp sesame oil
  • 1 tsp Grated ginger
  • 1 tbsp sesame seeds
  • Top with vegan Mayo and sriracha Mayo to make the vegan ‘egg’ lookalike

Instructions
 

  • Top with vegan Mayo and sriracha Mayo to make the vegan ‘egg’ lookalike
  • Start by getting the vegan chicken fillets in the oven for 20 minutes
  • In a separate pot, get the rice on to boil, for a few minutes, pop a lid on and turn the heat down to steam until done
  • Finely chop the veggies and pop them in a hot wok with 1 tbsp sesame oil, leave the asparagus till the end
  • Mix the sauce ingredients together and add half the mix to the veggies
  • Once the rice has cooked after around 12 mins add to the wok and add the remaining sauce and kimchi
  • If you like more sauce, simply add a splash more oil, soy sauce and hot sauce to the wok
  • Chop up the cooked vegan chicken and top with the vegan Mayo and sriracha Mayo to make the ‘egg’

If you like this recipe why not try my Kimchi Slaw Burger Recipe

kimchi slaw vegan burger

Dinner Lunch & Light Bites Recipe

Gnocchi, Leek and Butternut Bake

Gnocchi, Leek and Butternut Bake

Gnocchi, Leek and Butternut Squash Baked Dish

A hearty creamy recipe made with gnocchi leek and butternut squash, perfect for winter cooking. No cream needed for this recipe, just a few key ingredients and you have a delicious recipe to enjoy.

This recipe is created in partnership with the British Leek Growers’ Association.

What’s in the recipe?

Leeks- I think leeks work brilliantly in this recipe as they work with the cream to give a delicious flavour.

Butternut- Due to the season, I’ve used butternut however any squash will work for this recipe.

Gnocchi- Dried gnocchi will work a little better for this recipe as it won’t overcook. When you use fresh, you can just add it straight to the baking dish. Just swap the starchy water for water in that step of the process.

Seeds- The key to this recipe is adding a delicious topping. Nutritional yeast will also work, vegan parmesan or any kind of toasted nuts.

gnochi leek and butternut bake

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Gnocchi, Leek and Butternut Bake

Gnocchi, Leek and Butternut Bake

A hearty creamy recipe made with gnocchi leek and butternut squash, perfect for winter cooking. No cream needed for this recipe, just a few key ingredients and you have a delicious recipe to enjoy.
Prep Time 5 mins
Cook Time 40 mins
Servings 2 people

Ingredients
  

  • 450 g gnocchi
  • ½ tsp dijon mustard
  • 1 tsp garlic powder
  • 1 tbsp plain flour
  • 1 heaped tbsp butter vegan
  • A pinch of parmesan vegan
  • For roasting
  • ½ butternut squash diced
  • 1 leek diced
  • 3 fresh sage leaves roughly chopped
  • 1 tbsp olive oil
  • Salt & pepper to season
  • 2 tbsp sunflower seeds
  • 1 tsp fried parsley

Instructions
 

  • Preheat the oven to 200°C.
  • Chop the butternut and leek into 3cm thick pieces, add to a roasting tray with the olive oil, chopped sage leaves, salt and pepper. Toss together then roast for 35 minutes.
  • Prep the gnocchi by adding to a pot of boiling salted water and boil for 2 minutes or until the gnocchi floats to the surface. Be sure not to overcook it.
  • Drain off the gnocchi leaving a ladleful of water in the pot (around 250ml) and put the cooked gnocchi in a bowl to the side.
  • Add the butter, dijon mustard, garlic powder and flour to the pot of gnocchi water and whisk together until smooth. Then add the gnocchi back in and stir in the sauce.
  • Once the leek and butternut is baked add the pot of gnocchi and sauce to the baking dish, stir together. Generously season with salt and pepper. Sprinkle over the sunflower seeds and dried parsley then return to the oven for around 10 minutes to finish baking.
  • Stir just before serving and garnish with more cracked black pepper. If you like, add a sprinkling of parmesan (dairy or vegan) to each bowl, to finish.

Notes

You can use dried gnocchi for this recipe. It will work slightly better as fresh gnocchi can go a little mushy when overcooked.

If you like this recipe why not try my Leek and Pumpkin Risotto

pumpkin and leek risotto vegan

Dinner Recipe

Smoky Garlic Aioli Cauliflower Cheese

garlic aioli cauliflower cheese vegan

25 Minute Smoky Garlic Aioli Cauliflower Cheese

Cauliflower Cheese with Smoky Garlic Aioli with Holy Moly dips. A simple recipe that takes 25 minutes to bake. Minimal ingredients and plant based using vegan cheese and vegan friendly Garlic Aioli from Holy Moly.

This post is part of a sponsorship with Holy Moly Dips


What’s in the recipe?

Holy Moly Smoky Garlic Aioli- To keep ingredients minimal Holy Moly have come up with a simple recipe with the main ingredient being their new Aioli product.

Vegan Cheese- This recipe requires your favourite plant based cheese, we’ve opted for Violife. They have a smoky version if you can find it available, if not, any will work!

Cauliflower- Nothing works better than cauliflower for a recipe like this. I’ve used a whole head for this one, if you’ve making this for four people I’d suggest using a large head of cauliflower.


smoky garlic aioli cauliflower cheese

Cooking Tips:

Microwave the cauliflower- By doing this step first you cut down the baking time. Holy Moly have recommended 3 minutes, so be sure to cut up the florets into bite sized chunks to help keep the cooking time low.

Mix the coating- Mix together the Aioli, mustard, smoked paprika first before adding the grated cheese, then coating in the cauliflower to ensure a nicely blended texture.

Top with ‘parmesan’ or nutritional yeast- I’ve used nutritional yeast as I couldn’t get my hands on the vegan parmesan, however both work brilliantly. Top the cauliflower mix before baking then add another little pinch when out of the oven before serving.


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garlic aioli cauliflower cheese vegan

Smoky Garlic Aioli Cauliflower Cheese

Cauliflower Cheese with Smoky Garlic Aioli with Holy Moly dips. A simple recipe that takes 25 minutes to bake. Minimal ingredients and plant based!
Prep Time 5 mins
Cook Time 25 mins
Servings 2 people

Ingredients
  

  • 85 g half a tub of Holy Moly Smoky Garlic Aioli
  • 1 head cauliflower separated into florets
  • 35 g Dijon mustard
  • 1 tsp smoked paprika
  • 200 g plant-based smoked cheddar Violife
  • 100 g plant-based Parmesan cheese Violife

Instructions
 

  • Preheat your oven to 180C.
  • Start by chopping the Cheddar cheese into very small chunks, small enough that you can easily mix it up with the Smoky Garlic Aioli! Next grate the Parmesan cheese and set to one side.
  • Place the cauliflower florets into a large bowl and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 3 minutes. Then transfer to an oven dish.
  • In a separate bowl, beat together the Smoky Garlic Aioli, Dijon mustard, smoked paprika and the smoked Cheddar until everything is well mixed.
  • Spoon the mix all over the cooked cauliflower in the oven dish. Sprinkle the grated parmesan cheese over the top. Bake in the oven for 5-10 mins until golden brown!

Notes

If you don't have vegan parmesan swap for a few tbsp of nutritional yeast (not to be mistaken for actual yeast!)
Dinner Recipe

Winter Veg Stew with Harissa

winter veg stew with harissa vegan recipe

Winter Veg Stew with Harissa

I have another plant based leek based recipe, this time in the form of a tasty winter veg stew with harissa (with a cheat home made harissa recipe in my notes section). I’m working with the British Leek Growers’ Association to create a list of delicious recipes starring the humble veg that is leeks.

It’s full of flavour and perfect for the winter period with a side of some freshly toasted bread on the side.

What’s in the recipe?

Leeks- making the most of leeks being in season I’ve swapped onions for leeks in this recipe, chopping them fine and small.

Passata- To make the main body of the winter stew and to make it speedy I’ve used a passata for the recipe. You can swap for fresh tomatoes and mash down if you have plenty to use.

Harissa – This is such a brilliant ingredient to have in your cupboards for instant flavour. I actually have a cheats home made version in my notes below if you don’t have any to hand.

Potatoes- I wanted this to be a delicious pot of carbs and comfort so have opted for potatoes as the main bulk of this winter stew.

winter veg stew with harissa

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winter veg stew with harissa vegan recipe

Hearty Winter Veg & Harissa Stew

A heart winter veg and harissa stew, plant based and delicious making the most of leeks now that they're in season. Easy with just a few key ingredients this can be batch cooked for the week.
Prep Time 10 mins
Cook Time 30 mins
Servings 2 people

Ingredients
  

  • 1 tbsp olive oil
  • 4 large cloves garlic minced
  • 1 leek diced
  • 2 baking potatoes / 4 jersey potatoes 3cm chunks
  • 1 red pepper 3cm chunks
  • 1 tbsp tomato purée with splash water
  • 300 ml passata
  • 800 ml boiling water + stock cube
  • 1 heaped tbsp harissa paste
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1 tsp sage

Instructions
 

  • Start by frying off the chopped leek in the olive oil, fry for a few minutes before adding the garlic and chopped peppers
  • Add in the chopped potato and add the herbs and spices, the tomato purée and a dash of water and allow to cook on a high heat for a further 3 minutes
  • Add the vegetable stock, passata and harissa and pop a lid on, leave to bubble away for around 25 minutes
  • Season again, add a little more water if needed, taste test adding more harissa if needed for spice
  • Serve up and garnish with your favourite fresh herbs, a drizzle of harissa and a spoonful of plant based creme fraiche or cream

Notes

Homemade cheat ‘harissa’
1 roasted pepper (antipasti jar)
1 small clove garlic
1 tbsp smoked paprika
1/2 tap cumin
100g vine tomatoes
1/2 cup olive oil
Large pinch salt
1 tsp coriander seeds
Method:
Simply blend all of the ingredients together and mix 2-3 tbsp into the stew

I have loads of delicious leek based recipes, so why not try my Curried Lentil and Leek Soup

curried lentil and leek soup

Dinner Recipe

Curried Lentil and Leek Soup

curried lentil and leek soup

Plant Based Lentil and Leek Curried Soup

Curried soups are my favourite and this time we’re making a speedy lentil soup using leeks instead of onions. I’m working with the British Leek Growers’ Association to create a series of leek recipe to show off how versatile they are, so here is another delicious recipe for the collection.

What’s in the recipe?

Lentils- I’ve used a pack of precooked lentil for this recipe to keep the time extra quick for a speedy dinner, however I have cooking instructions for if you’re using dried red split lentils below in the notes section.

Leeks- Again, celebrating them being in season, I’ve swapped onions for leeks in this recipe.

Coconut Milk- To make this delicious and rich I’ve used full fat coconut milk for the recipe

Spices- Using a mixture of spices such as turmeric, cumin, paprika gives a rich flavour. You can use whatever you have at hand whether thats a garam masala spice mix or just a regular curry powder mix. Be sure to taste test, adding a little more if needed.


curried leek and lentil soup vegan

Simple swaps and changes:

Don’t have pre-cooked lentils? Don’t worry, I have some cooking instructions for red split lentils. The trick is to get them soaking in a pan of water before prepping any veg! That way by the time it comes to adding them to the pot they’ll have softened.

Want to add more veg? Please do! Why not try adding chopped courgette, peppers and carrot to this recipe to get a load of veg into your diet. Simple fry off the finely chopped veggies at the start with the leeks and garlic process.


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curried lentil and leek soup

Curried Lentil and Leek Soup

A hearty lentil and leek curried soup recipe, plant based and easy to make. Using pre cooked lentils to keep the cooking time short, you can make this in less than 25 minutes from start to finish.
Prep Time 10 mins
Cook Time 27 mins
Servings 4 people

Ingredients
  

  • 200 g pack precooked lentils substitute for 150g uncooked red split lentils
  • 1 large leek base and green end, finely diced
  • 4 large cloves garlic finely chopped
  • Large thumb sized piece of ginger finely chopped
  • 1 green or red chilli finely chopped
  • 400 g tin of chickpeas 240 drained
  • 400 ml full fat coconut milk
  • 550 ml veg stock water and a stock cube
  • Spices:
  • 1 tsp paprika smoked or hot
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp curry powder optional

Instructions
 

  • Start by finely chopping the leeks, chilli and ginger then add to a large pot with 1 tbsp of plant based butter or olive oil, fry on a medium heat for around 6 minutes
  • Mince the garlic then add to the pot, cook for a few minutes before adding the chickpeas and dried spices
  • Toss together then add in the vegetable stock, precooked lentils* and simmer for 5 minutes before adding the coconut milk
  • Leave on a low- medium heat (you don’t want the coconut milk to bubble) taste testing along the way, season with salt and pepper
  • When it’s seasoned to preference, serve up and serve with fresh coriander, chilli flakes, pepper and a tsp of the coconut cream from the tin

Notes

UNCOOKED LENTILS COOKING INSTRUCTIONS:
-If you’re using dried lentils, add them to a pot of water, soak for around 15-20 minutes, drain then wash again before adding to the soup
-Add another 300-400ml vegetable stock as the uncooked lentils will still absorb water

As the current ambassador for the British leek growers’ association I have a whole list of delicious leek based recipes to try out.

Why not try my Roasted Butternut and Leek Risotto

pumpkin and leek risotto vegan

curried leek and lentil soup

Dinner Recipe

Cottage Pie with Leek & Cauliflower Cheese

vegan cottage pie cauliflower cheese

Plant Based Cottage Pie with Leek & Cauliflower Cheese

I’ve got another seasonal recipe with the British Leek Growers’ Association. This time we have a delicious plant based cottage pie but with a leek and cauliflower cheese topping instead of mashed potato. It’s hearty comfort food and perfect for batch cooking for the week.

What’s in the recipe?

Leeks- When they’re in season they are so versatile. This time I’ve added them with the cauliflower to make a delicious topping.

Cauliflower- To make the topping I’ve gone for a creamy alternative to the usual mashed potato.

Vegan Cheese- I use Violife for this recipe as it melts really well. You can use your favourite vegan cheese for this.

Dried Herbs- My favourite dried herbs to use for the Shepard’s pie is sag and thyme.

Mushrooms- For the bulk of the base I’ve used mushrooms. I’d recommend using a mix of mushrooms for a variety of flavour and texture.

 

 

vegan cottage pie leek and cauliflower cheese

Why Cauliflower Cheese Topping?

I wanted to do a twist on the classic Cottage Pie but this time with another classic British meal – cauliflower cheese. It’s delicious, hearty and creamy, so perfect to go with the mushroom base underneath.


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vegan cottage pie cauliflower cheese

Cottage Pie with Leek & Cauliflower Cheese

A hearty plant based cottage pie with a leek and cauliflower cheese topping. Delicious, comfort food perfect for the colder months and when leeks are in season. I've tried to make this recipe as simple as possible with just a few key steps.
Prep Time 5 mins
Cook Time 45 mins
Servings 2 people

Ingredients
  

  • 1 tsp olive oil
  • 2 carrots finely diced
  • 1 red onion finely diced
  • 1 red pepper finely chopped
  • 350 g mushrooms finely chopped
  • 3 cloves garlic minced
  • 4 tbsp tomato purée + 150ml water
  • 1 tsp tamari sub for soy sauce or Worcestershire sauce
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • Leek & Cauliflower cheese topping:
  • 1 small head cauliflower into florets
  • 1 leek diced
  • 2 tbsp vegan butter
  • 200 ml oat/ almond milk
  • 100 g vegan grated cheese
  • 1 heaped tbsp cornflour

Instructions
 

  • Start by finely chopping all of the base ingredients and adding to a pan with olive oil, fry on a medium heat for around 5 minutes
  • Meanwhile get a pot of water onto boil, add the cauliflower florets and leeks and allow to bubble for around 5 minutes
  • In the main pan, after 5 minutes of frying add the tomato purée and water, dried herbs and tamari and leave to simmer for 5 minutes
  • Drain the water from the cauliflower and leeks, leaving them in the colander, then add the other ingredients to the pot, heat and stir to create the ‘cheese’ sauce, add the cauliflower and leek back in stir through
  • Preheat the oven to 180°C, pour the pan full of veggies to a baking dish, then pour the cauliflower and leek cheese topping on top, bake in the oven for around 30 minutes
  • Serve with steamed greens and enjoy

I have a range of recipes with leeks (as ambassador of the British Leek Growers’ Association), so why not try my delicious Fiery Leek and Crispy Tofu Stir Fry

leek and tofu stir fry vegan recipe

Dinner Recipe

Bonfire Night Carrot Hot Dogs

Carrot hot dogs vegan recipe

The Ultimate Bonfire Night Carrot Hot Dog

The ultimate vegan bonfire night carrot hot dog recipe using. It’s such a simple plant based recipe. At first I was skeptical of carrots as hot dogs but they give the perfect crunch and flavour to this recipe!

I’m teaming up with Holy Moly Dips to celebrate the launch of their new Smoky Red Pepper and Tomato Salsa, which works so well with these dogs!

What’s in the recipe?

Carrots Hot Dogs- It doesn’t seem like it’ll work but I highly recommend trying this swap. I’d put off making  carrot hot dogs due to thinking it would be a bit of a faff but it couldn’t be easier! Just poach the carrots, glaze in the butter mix and roast. They have a brilliant crunch to them as well as the smoky but sweet flavour.

Holy Moly Salsa- As mentioned earlier the new Red Pepper and Tomato salsa is my favourite to accompany with the carrots as it brings out the flavours that are in the marinade. I’ve also used their classic Tomato and Mango salsa for a fruitier topping too.

Gherkins- You need that sharp pop of vinegary tang with every good hot dog so be sure to load up those gherkins.

Mayo dressing- I’ve made a very simple mix of vegan mayo with gherkin juice, dill and parsley to make a herby combo.


bonfire night carrot dogs vegan


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Carrot hot dogs vegan recipe

Bonfire Night Carrot Hot Dogs

The ultimate vegan bonfire night hot dog recipe using carrots. It's such a simple plant based recipe. At first I was skeptical of carrots as hot dogs but they give the perfect crunch and flavour to this recipe!
Prep Time 10 mins
Cook Time 25 mins
Servings 2 people

Ingredients
  

  • 3-4 carrots
  • 3-4 hot dog buns
  • 1 stock cube

For the glaze

  • 3 tbsp vegan butter melted
  • 1 tsp tamari or soy sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • salt to season

Top with:

  • Holy Moly Smoky Red Pepper & Tomato Salsa & their Tomato and Mango Salsa
  • 2 tbsp vegan mayo*
  • 3 gherkins finely chopped

Instructions
 

  • Simply poach the carrots for 3-4 minutes in the stock cube and water
  • Melt the butter glaze mix together and cover the carrots in a paper wrap, then pinch the baking parchment around to make a little basket, repeat with the carrots then bake at 200ºC for around 25 minutes
  • Make the mayo dressing by simply mixing the ingredients together and prepping the gherkins
  • Layer up the hotdog buns with the mayo, carrot dogs then top with your Holy Moly dip of choice.

Notes

* To make a posh vegan mayo dip, simply add in 1 tsp of pickle gherkin juice, 1 tsp dried parsley and dill

carrot dogs vegan recipe bonfire night

If you like this recipe why not try my Pumpkin Halloween Filled Pies

halloween easy pies

vegan carrot dogs hot dogs

Dinner Recipe

Tortellini and Red Pesto Soup

tortellini red pesto soup vegan

Tortellini and Red Pesto Soup Recipe

Ready in less than 15 minutes, vegan friendly and a delicious pasta soup recipe. This recipe is really easy and quick to make, packed with flavour just using a few key ingredients. 

What’s in the recipe?

Tortellini – I’ve used a new one from Waitrose which is vegan friendly. If you’re not using tortellini, use your favourite pasta parcels. If you’re just using plain pasta, be sure to add some kind of vegan friendly pancetta or chorizo to fry off at the start to give it a depth of flavour.

Red Pesto- I’ve added red pesto to this recipe to give it flavour and that gorgeous red colour. Be sure to garnish each bowl with a drizzle of this on top too!

Stock-I just use boiling water and a vegetable stock cube mixed together for a really simple and cheap stock.

Cavolo Nero- You can use any kind of leafy green for this, if you prefer spinach or kale, swap for that. Be sure to cut it into smallish pieces so it’s easy to digest.

tortellini and red pesto soup

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tortellini red pesto soup vegan

Tortellini and Red Pesto Soup

Ready in less than 15 minutes, vegan friendly and a delicious pasta soup recipe. This recipe is really easy and quick to make, packed with flavour just using a few key ingredients.
Prep Time 7 mins
Cook Time 13 mins
Servings 2 people

Ingredients
  

  • 1 carrot diced
  • 1 red onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp tomato purée
  • 4 stalks cavolo Nero de-stalked
  • 800 ml boiling water + stock cube
  • 250 g vegan tortellini I used the new Waitrose one
  • 2 tbsp red pesto sub for regular pesto
  • 1 tsp dried basil thyme and sage

Instructions
 

  • Dice the carrot, onion and add to a deep pan with a glug of olive oil, season with salt and fry for around five minutes
  • Add in the minced garlic and cavolo Nero and fry for a few minutes before stirring in the tomato paste and a splash of water, stir together
  • Add in the stock and dried herbs, bring to a boil for a few minutes before adding the tortellini and red pesto, cook for around 5 minutes or until the pasta is aldente
  • Garnish each bowl full with salt and pepper and a final drizzle of red pesto

Notes

You can swap the tortellini for your favourite pasta parcels
If you're swapping for just plain pasta, add vegan chorizo or bacon pieces to the frying stage to give more depth of flavour

If you like this recipe why not try my Sun dried Tomato and Pasta Soup

Sun Dried Tomato and Kale Pasta Soup