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Dinner

Dinner Recipe

Chilli, Peanut & Tofu Ramen

chilli peanut tofu ramen vegan

Ingredients:

For the stock

1 red onion, finely chopped

3 large cloves of garlic, finely chopped

3/4 red chilli, thinly sliced (save the other quarter to garnish with)

thumb sized piece of fresh ginger (half grated and half finely chopped)

juice squeezed from 1/2 lime

1 tsp tamari (or soy sauce)

1 tsp brown miso paste

700ml stock (feel free to add 1l of stock to make a bigger batch)

1 tsp brown sugar

1 tbsp peanut oil

200g udon noodles

 

To Garnish:

1 tsp sesame seeds per bowl

1/4 chilli thinly sliced

 

 

For the tofu

2 tbsp peanut butter

juice squeezed from 1/2 lime

1 block firm tofu 280g, cut into 3cm

1 tsp tamari / soy sauce

 

 

 

Top with:

1 tsp sesame seeds

few slices of fresh chilli

fresh coriander (optional)

handful toasted peanuts

Method:

Drain the firm tofu then slice into 3cm cubes, add all of the marinade ingredients into a bowl, whisk then coat the sliced tofu and leave to marinade for around 15-30 minutes (overnight is even better)

Finely chop the red onion, the chopped half of the ginger and chilli then add to a pan with the peanut oil, fry for 5-6 minutes

Finely chop the garlic cloves then add to the pan to fry for a further 1-2 minutes

Add the vegetable stock, brown sugar, miso, tamari, squeeze of lime and grated ginger and bring to a simmer for around 10 minutes

Place a frying pan on a medium heat with a drizzle of peanut oil then add the marinated tofu and fry for around 4 minutes on each side until crispy then keep on a low heat until the ramen is ready

*If you want a silky smooth ramen, simply pour the liquid through a sieve to remove any chopped onion or chunks of ginger

Place the udon noodles in the miso soup and heat for around 5 minutes, then taste test adding a little more seasoning if needed

Serve up and garnish with a squeeze of lime, 1/2 tsp sesame seeds per bowl and thinly sliced red chilli along with the  fried tofu. Top with a few toasted peanuts and enjoy!

 

 

 

 

chilli peanut tofu ramen vegan
chilli peanut tofu ramen vegan
chilli peanut tofu ramen vegan
Dinner Lunch & Light Bites Recipe

10 Minute Garlic Mushroom Pasta

10 minute garlic paste recipe vegan

Ingredients:

•2 portions of dried or fresh pasta (you be the judge of your own portion😉)

•180g chestnut mushrooms

•2 large garlic cloves

•1/4 tsp cracked black pepper

•1/4 tsp sea salt

•50g spinach

•1/4 tsp chilli flakes

•125ml oatly cream (single cream)
___

Method

1.Bring the pasta to boil in a pot of water with a generous pinch of salt ( boil for 10 minutes)

2. In a separate pan chop the mushrooms then add to a deep frying pay with a generous glug of olive oil, fry for around 4-5 minutes

3. Finely chop the garlic then add to the pan with the garlic and fry for a further 1-2 minutes until cooked

4. Add the single oat cream and stir in the black pepper, salt and chilli flakes

5. Drain the water from the pasta (leaving a little to stir in with the sauce) then pour the cooked pasta, spinach and water in with the garlic sauce

Taste test adding a little more seasoning if needed & enjoy!

*note, I love adding a little dash of smoked paprika too*

10 minute garlic paste recipe vegan
Dinner Recipe

Massaman Curry with Sweet Potato & Lentil

Vegan Massaman Curry with Sweet Potato and Lentil

Comfort food at it's best! With this dish, you can either add all of the stock and spiced ingredients to a food processor to make a paste and simply fry then add the stock and coconut milk. This is a much quicker way, however I've written up the slightly longer process but just as delicious!

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 4 portions with rice / naan

Ingredients

For the curry 

1 white onion, finely diced

4 cloves garlic, finely diced

1 tbsp olive oil

1 thumb sized piece of ginger, (½ grated and ½ chopped finely)

2 stalks fresh lemongrass

1 red chilli, finely chopped

700ml veg stock

90g red lentils | ½ cup

1 tsp tamari

1 tbsp peanut butter

400ml tinned coconut  milk

 

Veg

1 red pepper, cut into large slices

1 medium sweet potato

70g fresh or frozen spinach

 

Spices & seasoning

 

½ tsp salt 

1 tsp cumin

1 tsp paprika

¼ tsp ground cardamom 

¼ tsp cinnamon

½ tsp ground dried coriander

½ tsp turmeric

2 bay leaves

 

To garnish

1 lime quartered

2 spring onions finely chopped

1 tsp black & white sesame seeds

Drizzle chilli olive oil

Method

Heat the olive oil in a large pan, when hot add the diced onion and chilli and fry for around 4-5 minutes

Add the chopped ginger and pepper chunks and fry for a further 3-4 minutes before adding the finely chopped garlic and allow to cook before tossing in the sweet potato chunks

Stir in the spices, lemongrass stalks and bay leaves and heat for a few minutes before adding the lentils and stock

Bring to a simmer for 10 minutes then turn the heat down to a medium temperature whilst adding the tamari, grated ginger, peanut butter with a generous pinch of salt and bubble for a further 15 minutes until the lentils have softened 

Once the lentils have broken down add the spinach and coconut milk and stir together, giving a taste test after a few minutes - this is the perfect chance to add any more seasoning or spice to your preference

Serve up with basmati rice or naan (or both) with a fresh squeeze lime, sprinkle of sesame seeds and finely chopped spring onion

Enjoy!

Vegan Massaman Curry with Sweet Potato and Lentil
Vegan Massaman Curry with Sweet Potato and Lentil
Dinner Recipe

Creamy Pancetta & Crispy Sage Pasta (Vegan)

Pancetta butternut sage pasta vegan
Ready In 25 minutes
Cooking Time 15 minutes
Prep Time 10 minutes
Serves 2

Ingredients

 

  • 1 red onion - finely chopped
  • 3 cloves of garlic
  • 100g chargrilled red peppers antipasto
  • 50g vacon lardons (I used the brand Pioneer)
  • 200g Sainsbury's mezzi rigatoni
  • 1 lemon
  • 100g Oatly crème fraiche
  • 80g peas
  • 80g butternut squash - chopped into cubes
  • 2 sage leaves
  • 10ml olive oil

Method

 

Chop the squash into cubes then add to a pot of boiling water along with the pasta, allow to boil for 12-15 minutes

Finely chop the onion and gently fry in the olive oil with the sage leaves for around 5-6 minutes, then add the minced garlic cloves and continue to fry gently for a further 1 minute

Remove the sage leaves then add the vacon lardon pieces and the chargrilled peppers and gently fry for a further 3-4 minutes

Once the pasta is cooked and the squash is soft, drain and add to the pan with the fried peppers and onions then stir in the oatly crème fraiche and peas, add the salt to season

Serve into bowls and add a squeeze of fresh lemon and garnish with the chopped fried sage leaves

Pancetta butternut sage pasta vegan
Pancetta butternut sage pasta vegan
Dinner Recipe

Easy Pea(sy) & Lemon Arancini

vegan lemon and pea arancini recipe

Ingredients:

190g Cooks&Co Lemon & Pea risotto (cooked and cooled)

1/4 oat milk | 60ml

1/2 cup panko breadcrumbs | approx. 60g mixed with 1 tsp garlic powder, large pinch of salt and pepper

1/4 cup dairy free mozzarella | 40g

To garnish
2 tbsp garlic infused olive oil mixed with 1/4 tsp chilli flakes

OR my delicious homemade harissa 

Method:

Follow the cooking instructions for the Cooks&Co risotto (I fried 4 cloves garlic before adding the
risotto mix to the pan)

Set aside and allow to cool completely

Roll 1 heaped tbsp of the risotto mix in the palm of your hand along with a pinch of the mozzarella -
it should be lovely and sticky

Roll each ball into the oat milk, followed by the panko breadcrumb mix, repeat until all the risotto is
used up

You can either fry the arancini balls in a frying pan filled with rapeseed oil (should be around 2cm
deep within the pan) for 5 minutes on each side until beautifully golden

OR you can drizzle the arancini balls in olive oil and bake at 180ºC for 25 minutes (they will be a
little less golden in colour if baked)

Drizzle in the garlic and chilli olive oil and enjoy with a salad or a delicious tomato and basil sauce

lemon and pea arancini easy recipe
lemon and pea arancini easy recipe
Dinner Recipe

15 Minute Chana Masala

vegan chana masala recipe tilda rice

Ingredients:

For the base

2 x 400g tin chickpeas

2 x 400g tinned tomatoes

3 garlic cloves minced

1 medium heat red chilli

1 thumb sized piece of ginger (1/2 grated and 1/2 finely chopped)

2 x 400ml coconut milk (optional to make it creamy as traditionally it's just tomatoes)

200ml water

 

Spices & Seasoning

1 tsp cumin

1 tsp garam masala

1/4 tsp turmeric

1/2 tsp sea salt flakes

 

To top

150g fresh or frozen spinach

handful toasted hazelnuts, pumpkin and sunflower seeds

1 x Tilda Wholegrain Basmati & Wild Rice pouch

Method:

Drizzle 1 tsp coconut oil tsp a frying pan then add the finely chopped chilli and chopped ginger with the drained chickpeas and fry 5 minutes

Add the finely chopped garlic to the pan and fry for 1 minute before pouring in the tinned tomatoes and water along with the spices and bring to the boil for around 6-7 minutes

Lower to a medium heat then add the grated ginger spinach and the coconut milk if adding then stir together until combined

Add the opened pack of Tilda rice to the microwave and heat for 2 minutes

Taste test the curry, adding more seasoning if needed

Add the chana masala to a bowl along with the hot rice, top with toasted nuts and seeds, another generous pinch of salt and enjoy!

vegan chana masala recipe tilda rice
vegan chana masala recipe tilda rice
Dinner Recipe

Potato & Courgette Curry

potato and courgette vegan curry recipe

Ingredients:

2 courgettes

1 large red onion

3 cloves garlic

1 small red chilli

1 large baking potato

1 pouch of Tilda Wholegrain Pilau Basmati Rice

1 400g tin chopped tomatoes

200g block coconut cream

300ml boiled water

1 tbsp curry powder

1/4 tsp salt

2 curry leaves / bay leaves

½ tsp turmeric (optional)

A drizzle of olive oil

 

Fresh coriander and toasted seeds to garnish

 

Method:

Fill the kettle and boil it in preparation

Finely chop the red onion and add to a large pan with a drizzle of olive oil and fry on a medium heat for 5 minutes

Finely chop the garlic, then add to the pan with the onions for 1 minute

Quickly chop the courgette and potato into bite size chunks (this helps it cook quicker) and add to the pan

Pour in the tinned tomatoes, water, spices and seasoning and bring to a boil for around 6 minutes

Add the coconut cream and stir to create a beautiful golden colour (add a little turmeric if it needs more colour) and leave to simmer (not boil) for a further 5 minutes

While the curry is simmering, unseal the top of the Tilda Wholegrain Pilau Basmati Rice pouch and pop in the microwave for 2 minutes

Taste test the potatoes making sure you can stick a fork through, then when done serve up!

Garnish with fresh coriander and toasted seeds if you fancy, or just enjoy as is - it's delicious

potato and courgette vegan curry recipe
potato and courgette vegan curry recipe
Dinner Recipe

Miso Aubergine Soba Soup

Miso Aubergine Soba Soup

Ingredients

1 tsp peanut oil / sesame oil

1 thumb sized piece of ginger

3 cloves garlic

4 stalks spring onion

1 lime

1 large aubergine cubed

2 tbsp tamari

1 tsp miso paste

700ml vegetable stock

85g soba noodles

 

To Top:

50g spinach

1 red pepper, finely sliced with a julienne peeler

1 carrot, finely sliced with a julienne peeler

2 spring onions

Method

Chop the aubergine into 3cm cubes and add to the frying pan with 1 tbsp of tamari and fry on a high heat for around 4 minutes on each side, then set aside in a bowl

 

Add the grated chilli ginger and spring onions to the wok and fry in the sesame oil for around 1 minute before adding the finely chopped garlic and fry for a further 1 minute

 

Add the vegetable stock along with the miso paste, juice of lime and bring to a simmer for around 7-8 minutes

 

Add the soba noodles and allow to simmer for a further 4-5 minutes, in the mean time slice the toppings ready to garnish the soup

 

Pour the soba soup into bowls then garnish with the freshly sliced pepper, spinach, sliced carrot and spring onions, add the fried aubergine and sprinkle with sesame seeds and fresh coriander

miso aubergine soba soup
miso aubergine soba soup
Dinner Lunch & Light Bites Recipe

Bloody Mary Orzo Soup with Kale and Pesto

bloody mary orzo soup with kale and pesto

Ingredients

1 tbsp olive oil

1 tbsp Cox’s Bloody Mary Spicer

1 red onion

4 cloves garlic

1 400g tin butter beans or black beans

80g kale

200 g passata

700ml veg stock

½ cup dried orzo

1 bay leaf

½ tsp salt

 

3 tbsp fresh pesto (recipe here)

Method

Finely chop the onion and add to a pot with a glug of olive oil and fry for around 5-6 minutes

Mince the garlic cloves and add to the pan and fry for a further 1 minute

Add the passata, veg stock, drained beans and bay leaf and bring to a simmer for around 5 minutes

Add the bloody mary spicer along with the chopped kale, orzo and a good pinch of salt to taste and continue to simmer for a further 10 minutes

Taste test adding a little more spicer or salt if needed

Serve into bowls and top with 1 tbsp fresh pesto on each bowl

Enjoy

orzo soup with pesto
bloody mary orzo soup with kale and pesto
Dinner Recipe

Peanut Butter Chickpea and Spinach Curry

vegan peanut butter chickpea spinach curry

Ingredients

Fresh

1 finely chopped white onion

1 small red chilli

4 cloves minced garlic

2 red peppers

100g spinach (frozen or fresh will work)

 

From the pantry

400g tin full fat coconut milk

280g tinned tomatoes, or passata

400g tinned chickpeas

2-3 tbsp peanut butter

180g basmati or wholegrain rice

*optional* 50g coconut cream (if you don't have the block, simply buy another tin of coconut milk and only use the cream that collects at the top of the tin)

 Handful whole peanuts to top

 

Spices

1 tsp cumin (optional)

1 tsp turmeric

1 tsp paprika

 

Method

Add 1 tbsp oil to a large pan then add the finely chopped onion and chilli and peppers and fry for around 5-6 minutes

Add the minced garlic and fry for around 1 minute before adding the tinned tomatoes, drained chickpeas and water then bring to a simmer 

Add the paprika, cumin and turmeric, a large pinch of salt and allow to continue to simmer on a high heat for around 6-7 minutes

Steam or boil the rice whilst the curry is simmering away, for around 10-15 minutes (follow cooking instructions on package)

Bring the curry to a low simmer and add in the coconut milk and coconut cream along with the peanut butter and spinach, give a good stir, and allow to heat for a further 4-5 minutes

Add a generous pinch of salt then taste test, adding more seasoning if needed

Drain the rice and serve up along with a big scoop of peanut curry, then top with peanuts and fresh coriander (unless you're like me and have the condition where coriander tastes like perfume)