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Dinner Lunch & Light Bites Recipe

Pearl Barley and Leek Soup

pearl barley vegan soup with leeks

Pearl Barley & Leek Soup

Chunky vegan soup recipes are my favourite, this time I’ve used leeks, carrots and pearl barley to make a cheap but delicious soup. You only need a few key ingredients for this recipe.

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

Pearl Barley- I love this grain as it’s really filling, hearty and easy to cook. If you know you’re cooking this in the evening, you can soak the pearl barley for a few hours before to cut down the cooking time.

Leeks- I’ve kept them nice and chunky for this recipe so when cooking they still have a delicious crisp bite to them. Don’t forget to use those leafy green ends, this part of the vegetable gets thrown away when it retains so much flavour and texture!

Carrots- A great base to vegetable soup is the humble carrot, either finely dice or leave chunky for this recipe.

Garlic- I love adding garlic to vegan soups as it gives a beautiful base flavour. Add how ever many you’re comfortable with but for this one I’ve opted for three cloves.


pearl barley and leek soup

pearl barley vegan soup with leeks

Pearl Barley and Leek Soup

A simple soup recipe making use of the hearty pearl barley grain to make a chunky vegetable soup. Another recipe with British Leeks to show the versatility of this vegetable.
Prep Time 15 mins
Cook Time 35 mins
Servings 4 people

Ingredients
  

  • 1 leek green ends included
  • 1 white onion finely diced
  • 1 carrot diced
  • 1 tbsp vegan butter
  • 3 large cloves garlic
  • 150 g pearl barley
  • 1 l stock water and stock cube
  • 1 tsp dried sage and thyme
  • Large pinch of salt & pepper
  • Top with fresh parsley and a drizzle of extra virgin olive oil

Instructions
 

  • Start by chopping the carrot, leek and onion, sweat off in a large pot with the vegan butter for around 3 minutes before adding the minced garlic
  • Rinse the pearl barley then add to the pot, add the veg stock and dried herbs and leave to simmer for around 35 minutes (or until the pearl barley is cooked)
  • Season generously with salt and pepper and serve with the fresh parsley and extra virgin olive oil

If you like this recipe why not try my creamy leek soup recipe

leek mushroom rice soup

Dinner Recipe

Pea and Leek Linguini

pea and leek linguini recipe

Spring time Pea and Leek Linguini Recipe

Perfect for a week night recipe, this leek loaded creamy linguini is ready in just 15 minutes. Be sure to load up the leeks, garlic and peas in this recipe for a good dose of veg.

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

Leeks-I’ve chosen leeks for the bulk of this recipe as they work so beautifully with the cream. Be sure to sweat them down with the garlic before adding the cream to get rid of the harsh flavour of the two.

Garlic- What better ingredient in a pasta dish than garlic? I’ve opted for two large cloves but feel free to make that just one clove if you’re not too keen on the flavour.

Vegan Cream- This is easy to find in supermarkets now which is great, I’ve opted for a single cream.

Linguini- If you don’t have linguini simply swap for spaghetti. Be sure to save a mug full of the pasta water to add to the creamy leeks as this helps thicken the sauce and give it a gorgeous shine.


pea and leek linguini

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pea and leek linguini recipe

Leek & Pea Linguini

An easy 15 minute pea and leek linguini recipe making the best of British Leeks. Simple week night pasta recipe that's simple to whip together in no time.
Prep Time 5 mins
Cook Time 15 mins
Servings 2 people

Ingredients
  

  • 1 large leek leafy green ends and all
  • 3 cloves garlic
  • 250 ml vegan cream
  • Large pinch salt
  • 1/2 tsp cracked black pepper
  • 100 g frozen or fresh peas
  • 2 servings of spaghetti or linguini
  • Squeeze fresh lemon

Instructions
 

  • Start by chopping the chunky end of the leek into dice, then finely slice the leafy green ends, pop in a large pan with a drizzle of olive oil and the minced garlic
  • In a separate pot add the spaghetti or linguini with boiling water and a large pinch of salt, bring to boil for around 12 minutes
  • Sauté off the leeks and garlic for around 5 minutes before adding the cream, squeeze of lemon juice, salt and pepper and bring to a low simmer for around 10 minutes
  • Save the a ladle full of pasta water and add to the pot with the cream and leeks, then pour in the frozen peas for the final 2 minutes
  • Add in the cooked spaghetti / linguini and serve with a last pinch of salt and pepper to each dish

If you like this recipe why not try my Vegan Chicken and Leek Pie

Vegan chicken and leek pie

Dinner Recipe

Zero Food Waste Golden Curry

zero waste vegan curry

Zero Waste Golden Tofu and Vegetable Curry

This delicious easy vegan curry is packed with Cauldron’s Marinated Tofu and simple veggies to get loads of goodness in your week night dinner. I’ve added zero waste tips for this recipe to make sure you make the most out of each ingredient and know what to do with leftovers.

In partnership with Cauldron Foods


What’s in the recipe?

Tofu- Using Cauldron’s already marinated tofu, this keeps the cooking time to a minimal.

Coconut milk- To keep this curry nice and creamy I’ve opted for a full fat coconut milk.

Broccoli- An under appreciated vegetable as you can use the stalk as well as the florets. For this recipe be sure to cut up the base of the stalk nice and fine and add to the curry.

Curry powder- To keep this as simple as possible I’ve used curry powder however if you have a favourite flavour combination such as garam masala, a mix of turmeric and paprika, then feel free to get creative with this one.

vegan zero waste curry

Zero Waste Tips:

-Save those leftover leaves and stalks, add to a bowl with 2 tbsp melted butter and 1/2 tsp garlic powder and allow to set. Perfect to add to soups, curries and stews for instant flavour

-Use the entire broccoli, stalk and all, just fry off the finely chopped stalk at the beginning with the onion and garlic.

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zero waste vegan curry

Zero Waste Vegan Curry

Speedy to make, vegan friendly, packed with zero waste tips including using up all of your veggies and leftovers to make a soup / stock mix.
Prep Time 10 mins
Cook Time 25 mins
Servings 2 people

Ingredients
  

  • 1 pack of Cauldron's Marinated Tofu Carbon Neutral
  • 1 red onion finely chopped
  • 1 red chilli finely chopped
  • 4 cloves garlic minced
  • medium broccoli florets and stalk
  • 1 red pepper
  • 1 heaped tsp curry powder
  • 1/2 tsp turmeric powder
  • 400 ml tinned coconut milk
  • 200 ml water
  • Handful of fresh coriander or parsley save the stalks and leftovers

Instructions
 

  • Finely chop the red onion and chilli, add to a large pan with a drizzle of oil and fry for 4 minutes before adding the minced garlic
  • Add in the roughly chopped pepper, chop the tops off the broccoli florets and finely chop the base and add to the pan
  • Pour in the Cauldron Marinated Tofu pieces, the curry powder and turmeric powder and continue to fry for around 6-8 minutes
  • Pour in the coconut milk and water, pop a lid on top and allow to simmer to 6 minutes
  • Chop the parsley leaves (set aside the leftover leaves and stalks*) and top the curry

Notes

*Save those leftover leaves and stalks, add to a bowl with 2 tbsp melted butter and 1/2 tsp garlic powder and allow to set - perfect to add to soups, curries and stews for instant flavour
Dinner Recipe

Vegan Chicken and Leek Pie

Vegan chicken and leek pie

Easy Vegan Chicken and Leek Pie using Puff Pastry

This delicious vegan take on a classic chicken and leek pie is one of the EASIEST recipes to make, using only a few key ingredients and relatively cheap to make. Perfect leftovers for lunch the next day, this pie is one of my favourite savoury pies to enjoy.

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

Leeks- Using green ends and all, don’t be scared to use the full leek. Remember to give them a quick rinse under a tap to make sure there isn’t any dirt hanging around.

Vegan Chicken- Now you can use any brand for this however I used the quorn chicken pieces as they absorb the flavour of the cream and leeks really well. I think they stay deliciously juicy and good in texture when cooking so feel free to give these a go.

Puff Pastry- Did you know that most puff pastry is accidentally vegan? Be sure to check the label before hand.

Vegan Cream- This is really easy to find in shops now a days which is great, I’ve used Oatly Single Cream for this (the one in the black and white packaging)

Dijon Mustard and Sage- These are the two bits of flavour you’ll add to the pie, if you don’t have dried sage swap for dried or fresh thyme instead.


vegan chicken and leek pie

Cooking tips:

When baking- Bake uncovered for the first 20 minutes or so, but if you see the pastry on top starting to turn a really dark golden colour, cover loosely with baking parchment or foil to bake for the final 15 minutes or so.

Don’t overcook the leeks to start with – The very start of cooking the vegan chicken and leeks is just to take the edge off and bring the flavours together, they only need around 7-7 minutes of cooking at max.


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Vegan chicken and leek pie

Vegan Chicken and Leek Pie

Easy vegan puff pastry chicken and leek pie using only five main ingredients. Plant based but delicious in flavour and ready in less than an hour. Easy to prep in advance and perfect for leftover lunch.
Prep Time 7 mins
Cook Time 35 mins
Servings 4 people

Ingredients
  

  • 1 white onion
  • 1 large leek green ends and all
  • 250 ml vegan cream
  • 1 stock cube with 100ml boiling water
  • 1 clove garlic
  • 1/2 tsp dijon mustard
  • 1 tsp dried sage
  • Salt and pepper
  • 300 g vegan ‘chicken’ pieces such as Quorn
  • 375 g puff pastry sheet
  • 2 tbsp tamari sub for 2 tbsp melted vegan butter with a pinch of smoked paprika

Instructions
 

  • Start by chopping the onion, leek and garlic then add to a non stick pan and fry for 5 minutes before adding in the dried sage and stock cube & water
  • Add in the vegan chicken (if using from frozen, pop in the microwave for 3 minutes first) then stir vegan cream and dijon mustard and allow to simmer for a further 5 minutes
  • Preheat the oven to 200ºC fan
  • Grab a baking dish, I opted for a 20x30cm dish, line with just over 1/2 of the puff pastry sheet, spoon in the filling then using the other piece of puff pastry, create a lid pinching together the edges to seal it
  • Score on a pattern on top, feel free to get creative, brush with the tamari and pop in the oven to bake for 35 minutes, checking on it after about 25, if the pastry is turning too brown on top, add a piece of foil or baking parchment loosely over the top until finished baking
  • Serve up hot, along side some steamed veggies and enjoy!

If you like this recipe why not try my creamy leek and mushroom soup?

leek mushroom rice soup

Dinner Recipe

Leek, Mushroom and Rice Creamy Soup

leek mushroom rice soup

Leek, Mushroom and Rice Creamy Soup

A delicious and creamy winter soup using leeks, mushrooms, a few more veggies and some rice. It’s vegan friendly and perfect for the winter months to warm you right up. Naturally gluten free, this recipe is easy to make, perfect for batch cooking and can easily be chopped and changed to fit with what you have in your fridge.

Made in partnership with the British Leek Grower’s Association

 

What’s in the recipe?

Leeks- Partnering up with the British Leek Growers’ Association, I’m creating a range of recipes that make the most of this humble vegetable. I’ve used two in this recipe, one finely chopped and one chopped into thick dice. This offers a range of texture within the soup.

Mushrooms- You can use whatever mushrooms you have at hand, for this recipe I used chestnut mushrooms.

Vegan Cream- This is pretty easy to find in the supermarkets now, which is really handy. I’ve opted for a single cream.

Rice and Quinoa- I’ve used a microwavable pouch of rice and quinoa to add a bit of bulk to this soup / stew. Choosing a microwavable pouch helps keep timing low, but you can use a precooked rice if you prefer.

 

leek mushroom rice soup


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leek mushroom rice soup

Leek, Mushroom and Rice Creamy Soup

A delicious and creamy winter soup using leeks, mushrooms, a few more veggies and some rice. It's vegan friendly and perfect for the winter months to warm you right up. Naturally gluten free too.
Prep Time 10 mins
Cook Time 18 mins
Servings 4 people

Ingredients
  

  • 1 tbsp plant based butter
  • 2 leeks one finely chopped, one diced
  • 3 shallots finely chopped
  • 4 cloves garlic minced
  • 250 g mushrooms roughly chopped
  • 1 red pepper bite size pieces
  • 2 stick celery finely chopped
  • 200 g pouch rice and quinoa mix
  • 250 ml plant based single cream
  • 700 ml boiling water mixed with stock cube
  • 1 tsp dried sage
  • 1 tbsp smoked paprika
  • 1 tsp tamari optional
  • Salt and pepper to taste

Instructions
 

  • Start by prepping and chopping the vegetables
  • Heat the butter in a large pot, add in the celery, leeks and shallots and fry for around 5 minutes before adding in the garlic, pepper and mushrooms
  • Once they have been frying for a further 5-8 minutes add the tamari, smoked paprika and sage, pop the kettle onto boil and mix the boiling water with the stock cube
  • Pour in the stock, vegan cream and season generously with salt and pepper, pop the lid on and leave to simmer on a low heat for around 10 minutes
  • Taste test adding a little more seasoning or spices to the pot if needed, then microwave the pouch of rice and quinoa, add to the soup and stir together
  • Taste test one last time and serve up with a garnish of your favourite fresh herbs.

If you like this recipe, why not try my Curried Lentil and Leek Soup.

curried lentil and leek soup

curried lentil and leek soup vegan recipe lucy and lentils

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!)