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Dinner

Vegan Miso Risotto

Posted on October 4, 2023

Let’s Make Vegan Miso Risotto

This vegan miso risotto is a match made in heaven. Umami rich in taste and creamy in texture, it’s the perfect comfort food recipe. Naturally plant based you need to try making this cheap and easy risotto. The recipe only calls for 7 ingredients, it doesn’t need wine and can be made in less than 40 minutes. Put this high on your list of recipes to make.

What Ingredients are Needed?

Arborio Rice- This is the name of risotto rice. The key to a good risotto is letting the rice absorb stock a little bit at a time and not to down it all.

Miso- light miso, Yutaka White Miso is the one used in this recipe. It’s slightly sweeter, lighter in colour and flavour.

Rice wine vinegar- This gives a little acidity to the recipe which is needed.

Freshly chopped chives- This is such and important recipe to give a lovely herby and fresh flavour to compliment and cut through the rich miso flavour.

Vegetable stock- Using just boiling water and a stock cube for this. You might need a little more stock depending how thirsty your rice is, you want the texture creamy but not sloppy.

Cooking Tips:

Don’t undercook- arborio needs time and patience to make, which is why it’s so delicious. Be sure to add enough stock and let it absorb slowly.

Use good quality olive – using a good quality like an extra virgin olive oil makes sure the flavour is rich and crisp. The better quality the oil the better the flavour.

Don’t forget the herbs- the key to complimenting the flavours is lots of delicious fresh herbs. Don’t forget thee chives!

Like this recipe? Why Not Try:

Mushroom and Asparagus Risotto

Roasted Tomato and Pesto Risotto

Easy Tomato and Garlic Risotto

Spring Garden Pea Risotto

Vegan Miso Risotto

This vegan miso risotto is a match made in heaven. Umami rich in taste and creamy in texture, it's the perfect comfort food recipe. Naturally plant based you need to try making this cheap and easy risotto.

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Prep Time 5

Cook Time 28

Servings 2 people

Ingredients

2 tbsp extra virgin olive oil sub for vegan butter
250 g arborio rice (risotto rice)
3 shallots diced
3 cloves garlic diced
1 tsp rice wine vinegar
1.5 l vegetable stock
2-3 tbsp miso taste test after 2, add a 3rd if needed
15 g chopped fresh chives around 4 tbsp
salt and pepper to taste

Instructions

Start by finely chopping the shallots and garlic then add to a large pan with the olive oil and fry on a low heat for around 5 minutes before adding in the rice wine vinegar and arborio rice to toast for a further minute or two
Boil the kettle then pour the water with the stock cube until dissolved then slowly pour into the rice a ladle at a time. The key is to wait for each bit to absorb before adding the next ladle of stock
Once the stock has absorbed add in the miso a good pinch of salt and pepper and stir through, taste test then add a little extra miso depending on desired taste
Lastly, add in the chopped chives and stir through and enjoy

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Caramelised Shallot Spicy Pasta

Posted on October 3, 2023

Let’s Make a Spicy Caramelised Shallot Pasta

This spicy but creamy caramelised shallot pasta is an autumn staple. It’s vegan friendly and perfect for a week night dinner. The caramelised shallots work perfectly with the gochujang creamy sauce, so give this one a go. The spice level is Subtle but can easily be spiced up with chilli flakes.

What’s Ingredients Do I Need?

Gochujang- The pasta gets a little spice from the gochujang paste, which is a sun dried chilli paste from Korea. You mix this with the vegan cream to give a beautiful rich flavour.

Vegan cream cheese- To make the sauce extra thick I’ve used Nush Vegan Cream Cheese, but you can use a single cream (half and half if American).

Pasta- The pasta shape doesn’t matter for this recipe, use what you have at hand.

Caramelised Shallot- The star of the show is the caramelised shallots in this pasta. Cook them low and slow with a bit of brown sugar to give a delicious rich flavour to the recipe.

If you like this recipe you should try:

Ultimate Gochujang Pasta Recipe

Gochujang and Peanut Butter Noodles

Roasted Yellow Pepper Pasta

Cooking Tips:

Cook the shallots low and slow- The trick to caramelising shallots well is to cook them on a low heat for a long time. Adding brown sugar helps sweeten them and give that delicious caramelised flavour.

Cook the pasta till al dente- You don’t want soggy pasta so be sure to cook until just done, then mix in with the sauce.

Save that pasta water- The most important ingredient to a pasta dish is the pasta water, it gives a beautifully glossy and starchy texture to the sauce.

Follow me on Pinterest and Instagram.

Caramelised Shallot Pasta

This spicy caramelised shallot pasta is an autumn staple. It's vegan friendly and perfect for a week night dinner. The caramelised shallots work perfectly with the gochujang creamy sauce, so give this one a go.

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Prep Time 5

Cook Time 15

Servings 2 people

Ingredients

10 shallots around 280g
1 large clove garlic
250 g pasta
1 tbsp brown sugar
1 heaped tbsp Gochujang
70 g vegan cream cheese
2 tbsp nutritional yeast
Salt and pepper to taste
2 tbsp fresh chopped basil
1 tbsp chopped fresh chives

Instructions

Pop a large pot of salted water onto boil ready for the pasta
Start by slicing the shallots then add to a pan with a good glug of olive oil, fry on a low heat for around 5 minutes then add in the brown sugar and continue to fry for until the shallots have started to caramelise, then add in the chopped garlic
Add the pasta to the bubbling pot of water and cook for around 8-10 minutes (or until al dente)
After a minute or two of frying the garlic, spoon in the gochujang paste as well as the vegan cream cheese with a good splash of pasta water to loosen
Season with salt and stir the mix until combined, keep on a low heat until the pasta has cooked
Once the pasta is al dente, save a mug full of that pasta water, then drain the rest, mix the pasta in with the caramelised shallots then pour in a splash more of pasta water to loosen the sauce
Season again with salt, pepper and a good sprinkle of nutritional yeast, then stir in the chopped basil and chives and enjoy

Video

https://www.instagram.com/reel/Cx8fjTiNYJP/

Dinner Recipe

Roasted Yellow Pepper Pasta

Posted on September 25, 2023

Let’s Make Roasted Yellow Pepper Pasta

A creamy and delicious roasted yellow pepper pasta. This sauce is made from yellow peppers which gives a slightly different taste to red peppers. It’s vegan friendly and ready in 35 minutes. This recipe can easily be made gluten free by swapping regular pasta for GF pasta instead. If you want a recipe that’s naturally creamy but is made completely from vegetables give this one a go.

What Ingredients Do I need For This Recipe?

Yellow Peppers- the yellow peppers give a slightly more orange colour to the pasta sauce compared to a roasted red pepper. They’re naturally sweet and perfect for a creamy sauce.

Garlic- you can use a whole roasted bulb of garlic for this recipe or just a few cloves as shown in the recipe.

Tomatoes- These will add an umami and richness to the dish. Use whatever tomatoes are seasonal at the time.

Spaghetti – Technically it’s Bucatini in this recipe, but spaghetti works just as well. You want to cook till al dente and then stir in with the creamy sauce (don’t forget that pasta water!)

Nutritional yeast – If you haven’t cooked with this before, it’s a flake that’s high in B12 and adds a nutty and slightly cheesy flavour to food. Don’t confuse with actual yeast.

Cooking Tips

Cook the pasta till al dente – you don’t want overcooked pasta. Also don’t forget to add the pasta water to the sauce, this will give a delicious and glossy sauce.

Like nutritional yeast? Add loads of that nutty flavour to the sauce, with an extra sprinkle over each bowl before serving.

Seasoning is so important, so be sure to season at each stage.

If you like this recipe why not try?

15 Minute Tomato Orzo

15 Minute Creamy Pasta

5 Minute Hummus Pasta

Gochujang Pasta

Roasted Yellow Pepper Pasta

A creamy and delicious roasted yellow pepper pasta. This sauce is made from yellow peppers which gives a slightly different taste to red peppers. It's vegan friendly and ready in 35 minutes.

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Prep Time 5

Cook Time 35

Servings 4 people

Ingredients

2 yellow pepper
200 g tomatoes
3 cloves garlic
4 portions spaghetti or bucatini
100 ml oat milk sub for any other plant based milk
1 tsp dried oregano
1 tsp dried thyme
4 heaped tbsp nutritional yeast (b12 flake used in vegan cooking)
salt and pepper to taste
chilli flakes

Instructions

Start by pre heating the oven to 180ºC (Fan) in a baking dish, add the roughly sliced peppers, tomatoes with the garlic cloves, a generous drizzle of olive oil, the dried herbs and a good pinch of salt then pop in the oven for 30 minutes
Once the peppers have just 10 minutes left, add the spaghetti to a boiling pot of salted water and cook for around 10 minutes (save a mug full of that pasta water)
Once the peppers, garlic and tomatoes have roasted, add to a blender with the nutritional yeast, oat milk, and a good splash of pasta water (start with 100ml then add more if it needs loosening) taste test adding a little more seasoning or nutritional yeast
Mix in with the drained pasta topping with a little more salt, pepper, chilli flakes and nooch (nutritional yeast) on each bowl full

Video

https://www.instagram.com/p/Cxn532JNaxr/

Notes

Season along the way, you want to salt the boiling water before adding the pasta, season the veggies when roasting, then season once combined.
Option to add a scatter of nutritional yeast over every bowl full

Dinner Recipe

Gochujang Gnocchi

Posted on September 13, 2023

Let’s Make Gochujang Gnocchi

This gochujang gnocchi is vegan friendly and perfect for a week night dinner. The sauce is really simple and cheap to make and can be made in just one pot. You can easily add more veggies to this recipe such as spinach, tenderstem or peppers, but the base will be a recipe you come back to again and again.

What Ingredients Do I Need?

Gnocchi– It’s hard to find vegan gnocchi sometimes, but Dell Ugo seems to be a good brand. This recipe uses fresh gnocchi to use less water, so if you use dried gnocchi, it might be worth cooking separately in a pot.

Gochujang- If you’re not familiar with gochujang it’s a Korean dried chilli paste. It’s packed with flavour and delicious when mixed with cream.

Vegan Cream- It’s good to have a single cream for this recipe. If you’re in America you call it half and half. Again, brands that work really well are Oatly and Elmlea.

Cooking Tips:

If you are using dried gnocchi, it might be a good idea to bring it to boil in a separate pot of water, just so the creamy sauce doesn’t go too starchy.

Add a splash of water to the tomato puree to loosen it and create a glossy sauce.

Keep an eye out for vegan friendly gnocchi, it can be hard to find in certain supermarkets.

If you’ve not used gochujang with gnocchi before, start with a heaped tbsp. If you like more heat, add a little more the next time.

Fresh herbs are essential! Lots of fresh basil in this recipe works a treat.

If you like this recipe why not try:

15 Minute Tomato Gnocchi

Harissa Tomato Gnocchi

Pea Shoot Gnocchi

Caramelised Courgettes in Gnocchi

Gochujang Gocchi

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Prep Time 5

Cook Time 10

Servings 2 people

Ingredients

2 shallots
2 cloves garlic
2 tbsp tomato puree plus around 100ml water to loosen
1 tbsp gochujang for more heat, add another tbsp
500 g gnocchi
250 ml vegan cream oatly or elmlea are a good option
19 g fresh basil
4 tbsp toasted sunflower seeds or pine nuts
salt and pepper to taste

Instructions

Start by finely chopping the shallots and garlic, then add to a large pan with a drizzle of olive oil, fry for around 4 minutes
Add in the tomato puree, gochujang and a good splash of water to loosen, pour in the cream and stir together then throw in the gocchi (note you may need to add a splash of water to loosen the stock)
Season with salt and pepper, then once the gnocchi has softened add in the freshly chopped basil
Top with toasted pine nuts or sunflower seeds and enjoy

Video

https://www.instagram.com/p/CxV2T-YtW2d/

Dinner Lunch & Light Bites Recipe

Creamy Italian White Beans

Posted on September 6, 2023

Let’s Make Creamy Italian White Beans

This creamy Italian inspired White Bean recipe is vegan friendly, easy to make and doesn’t need any cream. The delicious sauce is made from roasted red peppers, garlic, herbs and white beans. Give this cheap and easy recipe a go for breakfast, lunch or dinner.

What ingredients do I need?

Butter Beans- The BEST beans going, are from Bold Bean Co. You can use the juice that comes in the jar of beans which makes the most creamy delicious stock. I didn’t think there would be much of a difference between cheaper beans in a tin, but there really is. I’ve noticed a big difference (that doesn’t leave you bloated and ready to explode).

Roasted Red Peppers- To make the thick creamy white Italian beans sauce we need roasted red peppers as well as garlic cloves. This blends with a few of the butter beans and makes a delicious sauce you can use over pasta or the rest of the beans.

Fresh Basil- The basil adds loads of flavour to the dish, so try not to skip this part!

Dried Herbs- the sauce requires dried oregano as well as dried thyme. It gives a great flavour with the roasted peppers and garlic.

Cooking Tips:

Good quality beans- The trick of this recipe is using good quality beans. There’s such a difference in texture, taste and quality. Even the stock that comes within the jar can be used. It helps create a really thick and creamy stock.

Season well- To make a delicious creamy white Italian white beans sauce it needs good seasoning. Don’t refrain from adding a good pinch of salt in each stage.

If you like this recipe why not try:

Harissa White Beans

Curried Butter Beans

Thai Green White Beans

One Pot Vegan Lasagne

Creamy Italian White Beans

This creamy Italian inspired White Bean recipe is vegan friendly, easy to make and doesn't need any cream. The delicious sauce is made from roasted red peppers, garlic, herbs and white beans. Give this cheap and easy recipe a go for breakfast, lunch or dinner.

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Prep Time 20

Cook Time 20

Servings 2 people

Ingredients

700 g Butter beans Bold Bean Co is the best!
2 cloves garlic
2 romano red peppers
1 tsp dried oregano
1 tsp dried thyme
1 tbsp olive oil
70 g spinach
salt to taste
1 tsp chilli flakes
handful fresh basil

Instructions

Start by preheating the oven to 200ºC (fan) slice the peppers then place into an oven proof dish along with the garlic cloves, drizzle in olive oil, salt, dried oregano and thyme then pop in the oven for 20 minutes
Once the peppers and garlic have roasted, add them to a blender along with around 300g of the white beans (including the juice that comes in the jar) and blend together until smooth and creamy, you may need to loosen the stock with a splash of water
In a large pan, add a drizzle of olive oil, then empty the rest of the butter beans, then stir in that delicious creamy sauce, stir through and season with salt
Roughly chop the spinach and add to the pot along with the fresh basil, sprinkle with chilli flakes and enjoy

Video

https://www.instagram.com/p/Cw2_RcrLwao/

Breakfast Dinner Recipe

Harissa Beans

Posted on August 29, 2023

Harissa Beans Vegan Recipe

These homemade harissa beans are vegan friendly and cheap to make. Using white beans as they are so creamy, you can also use the stock that comes in the jar to thicken the sauce. This is perfect for breakfast, lunch or dinner served with toasted sourdough lathered in butter (vegan optional of course!)

What ingredients do I need?

White beans- The best beans out there are from Bold Bean Co. The stock in the jars is great quality so you can use the entire jar of ingredients. These offer a really creamy texture full of flavour.

Harissa- This ingredient adds so much flavour to a recipe so be sure to add it to the beans for a kick of flavour.

Tomato puree – The puree will need a splash of water to loosen it up, but feel free to use the stock that comes in the jar of beans.

Pesto- The perfect topping is a creamy pesto. My top tip is to get a jar, add a little more olive oil and shake. This gives you a slightly more indulgent pot of pesto.

Fresh herbs- Like every recipe, adding fresh herbs helps add flavour. The fresh basil works a treat against the rich tomato sauce.

Cooking Tips:

Creamy Texture- You want the texture to be really creamy and smooth. This will alter depending on what beans you are using / the quality of the stock. Be sure to keep an eye and add a little more water to the pot if it looks quite sticky and dry.

Season to perfection- The trick between good food and delicious food is seasoning. Taste test as you go.

Add fresh herbs- This makes such a difference, along with good quality olive oil. It’s the difference between a tasty recipe and a really delicious bowl of food.

If you like this recipe why not try:

One Pot Lasagne (With beans)

Thai Green Curried Beans

Curried Spinach Chickpeas

Curried Butter Beans

Harissa Beans

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Prep Time 5

Cook Time 10

Servings 2 people

Ingredients

1 shallot finely chopped
1 clove garlic finely chopped
4 tbsp tomato puree
250 g white beans plus stock from the jar (I use Bold Bean)
1 tsp harissa
1 tsp dried oregano
pinch salt & pepper

Toppings

2 tbs vegan yogurt
2 tbsp pesto
handful fresh basil leaves

Instructions

Start by finely chopping the shallot and garlic clove then fry in a glug of olive oil for few minutes before adding the tomato paste, loosen the paste by adding a splash of water
Pour in the beans along with any stock (Bold Bean Co offer the best beans!) and mix in the harissa and dried herbs and seasoning
Once the beans have cooked for a few minutes to heat taste test adding any additional seasoning then serve with vegan yogurt and pesto with a few fresh basil leaves

Video

https://www.instagram.com/p/Cwx1UPTN6kP/

Notes

Depending on what beans you use will depend on how much stock you get. You want the mixture to be creamy but not runny. If there is not much stock with the beans, add in a splash of water at a time until you get a texture like the photographs.

Dinner Recipe

Thai Green Curried Beans

Posted on August 25, 2023

Let’s Make Thai Green Curried Beans

This vegan Thai Green Curried Beans recipe is so easy to make and perfect to use up beans and courgettes. It’s creamy, a little spicy with loads of flavour. The grated courgettes help thicken the sauce as well as adding in an extra portion of veg. Using a vegan Thai Green Curry paste to pack loads of flavour into this recipe without spending ages chopping and blending ingredients. Green Dragon has a really good vegan paste available in the U.K.

What Ingredients Do I Need?

White Beans- The perfect beans for this recipe is Bold Bean Co. They offer the tastiest beans with the bean stock going into recipes so no ingredients waste. They’re so creamy and tasty for recipes like this.

Courgettes- A hidden ingredient in this recipe is grated courgettes which offer a thickened sauce. It’s the perfect way to add an extra portion of veg whilst creating a thick and tasty curry.

Green Beans- We couldn’t get enough with just white beans so added green beans for texture. The tip is to cook them for only around 5 minutes so they stay crunchy.

Thai Green Curry Paste- There’s loads of options out there but if you’re keeping it plant based try Green Dragon’s paste.

Cooking Tips:

Full Fat Coconut Milk- This helps keep the curry rich and delicious.

Don’t overcook- We don’t want this recipe turning to mush, so be careful not to overcook.

Serve with – crunchy toasted sourdough OR why not serve on the table with a pack of poppadoms for people to scoop.

If You Like This Recipe Why Not Try:

Curried Butter Beans

Peanut Butter Curried Chickpeas

Green Curried Chickpeas

Chickpea Chocolate Bark

Thai Green Curried Beans

This vegan Thai Green Curried Beans recipe is so easy to make and perfect to use up beans and courgettes. It's creamy, a little spicy with loads of flavour. The grated courgettes help thicken the sauce as well as adding in an extra portion of veg.

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Prep Time 5

Cook Time 15

Servings 2 people

Ingredients

1 tsp neutral oil
400 g white beans I use Bold Bean for quality & to use the stock that comes in the jar
1 shallot, finely diced
1 thumb sized pice of ginger, finely chopped
2 cloves garlic, finely chopped
120 g fine green beans
1 courgette grated
200 ml full fat coconut milk tinned
1 tsp chilli flakes
85 g Thai green curry paste green dragon is vegan friendly
salt to taste

Instructions

Start by heating the oil in a large pan then finely chop the shallot, garlic and ginger, fry in the oil for a few minutes
Add in the green curry paste and beans (along with the stock that comes in the jar) and stir through
After a few minutes of frying pour in the coconut milk, green beans and grated courgette, season generously with salt and leave to bubble away for a few minutes
Garnish with chilli flakes, taste test adding a little more seasoning if needed then serve up and enjoy

Notes

Enjoy this with toasted and buttered sourdough or poppadoms for a crunchy texture

Dinner Recipe

Caramelised Courgettes in Creamy Gnocchi

Posted on August 22, 2023

Caramelised Courgettes in Creamy Gnocchi

This is a perfect vegan recipe to use up seasonal courgettes. This cheap and easy creamy gnocchi only uses a few ingredients, focusing on the caramelised courgettes. You’ll need lots of seasoning, dried herbs, vegan cream and courgettes. Ready in just 20 minutes, this is a week night staple. The flavour that comes from the caramelised courgettes flavours the creamy sauce keeping the other ingredients minimal.

How Do You Make This Courgette Recipe?

Caramelised Courgettes- The courgette is the star of the show. You want to fry it in a griddle pan on a medium – high heat with lots of good quality olive oil. Good quality extra virgin olive oil makes all the difference to this recipe. Once each side of the courgette has caramelised you want to add in the next ingredients to add loads of flavour.

Gnocchi- This is such a simple and quick way to get dinner on the table. You don’t need to boil the gnocchi first, it will soften in the creamy sauce.

Cream- In the U.K there’s great vegan single cream options now. Brands such as Oatly, Alpro and Elmlea offer good alternatives for cooking and baking. In the U.S it would be classed as half and half cream.

Dried Herbs- these are important ingredients, but feel free to swap them for about 15g of fresh basil.

Seasoning- The most important ingredient of all is salt. You want to season the caramelised courgettes, as well as the creamy sauce and gnocchi.

If you like this recipe why not try:

One Pot Tomato Gnocchi

Gnocchi Leek and Butternut Bake

Harissa Gnocchi

Baked Cream Cheese Gnocchi

Caramelised Courgettes in Creamy Gnocchi

This is a perfect vegan recipe to use up seasonal courgettes. This cheap and easy creamy gnocchi only uses a few ingredients, focusing on the caramelised courgettes. You'll need lots of seasoning, dried herbs, vegan cream and courgettes.

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Prep Time 5

Cook Time 15

Servings 2 people

Ingredients

2 tbsp extra virgin olive oil
1-2 courgettes (either two normal sized or one large courgette)
2 large cloves garlic finely chopped
500 g gnocchi
250 ml vegan single cream Oatly, Alpro and Elmlea are great
1 tsp each of dried: oregano, parsley, chilli flakes and thyme
1 tsp salt and pepper season to taste

Instructions

Start by adding a good glug of olive oil to a griddle pan on a medium heat
Chop the courgette into large chunks, finely chop the shallots and garlic then add to the hot pan, then fry in that oil for around 5-6 minutes, if the shallots and garlic are catching add a splash of water to the pan
After a few minutes, the courgettes should start to caramelise on each side, add in the gnocchi, the vegan cream with the dried herbs and seasoning then allow to bubble for a few minutes until the gnocchi has cooked
Taste test adding a little more seasoning if needed, then enjoy!

Video

https://www.instagram.com/p/CwQWIQMt2r8/

Dinner Recipe

One Pot Vegan Lasagne

Posted on August 10, 2023

Let’s Make My One Pot Vegan Lasagne

This recipe is for all my fellow people who love a lasagne but can’t dedicate an hour and a half to cooking one.This easy vegan one pot lasagne recipe is ridiculously easy and quick to make. You wouldn’t think it’s in fact vegan without any fake cheese, it’s so cheesy and creamy. You break up the lasagne sheets and cook it on the hob for a quick 30 minute recipe.

What ingredients do I need?

Butter Beans- To bulk out this recipe we’re using butter beans. Incredibly creamy and soft they are a brilliant texture against the peppers and shallots.

Garlic and shallots- These two ingredients will give a great base, so be sure to use big chunky cloves of garlic for flavour.

Tamari- Tamari is just a gluten free soy sauce which you can find in almost every supermarket. It has a brilliant flavour and is my trusted ingredient for any recipe to give a ‘meaty’ flavour.

Bechamel sauce- There’s loads of vegan bechamel sauce options out there now, Sacla being one of them. This helps cut down cooking time without feeling like the recipe is ‘out of a jar’.

Cooking tips:

Break up the lasagne sheets- This helps them spread around the pan easier, makes it easier to serve and cuts down cooking time slightly.

Don’t forget to season- Good pasta dishes need to be seasoned so don’t forget the salt and pepper throughout!

Keep the lid on- To get a nice even cook through the pasta sheets be sure to pop a lid on the pot, it also reduces cooking time.

If you like this recipe why not try:

Creamy Paprika Potatoes

15 Minute One Pot Gnocchi

Ultimate Gochujang Pasta

Protein Creamy Tofu Pasta

One Pot Vegan Lasagne

This easy vegan one pot lasagne recipe is ridiculously easy and quick to make. You wouldn't think it's in fact vegan, it's so cheesy and creamy.

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Prep Time 5

Cook Time 30

Servings 2 people

Ingredients

2 shallots sliced
2 large cloves garlic finely chopped
400 g tinned butterbeans
2 tsbp tamari (gluten free soy sauce)
2 bell peppers
400 g tinned tomatoes
1 tbsp mixed Italian herbs
350 g white sauce / bechamel sauce (sacla do a vegan version)
10 g fresh basil
salt and pepper to taste
4 tbsp nutritional yeast (not to be confused with actual yeast!)
4-5 lasagne sheets roughly broken up

Instructions

Start by chopping the shallots, garlic and peppers then pop into a large pot with a drizzle of olive oil, fry off for around 5 minutes
Add in the mixed Italian herbs, tamari, drained butter beans and tinned tomatoes, fill the empty tin with water and also add to the pot, season with salt and leave to simmer for another 5 minutes minutes
spoon on the white sauce followed by the broken up lasagne sheets and submerge so they are coated in the sauce, pop the lid on the pot and leave to simmer for around 15 minutes or until the lasagne sheets are cooked
Top with the chopped fresh basil an additional pinch of salt and pepper and a scattering of nutritional yeast and enjoy

Video

https://www.instagram.com/p/Cv-TGARtsfw/

Notes

You may need to add a little more water to loosen the stock - I've recommended filling the 400ml empty tin of tomatoes, but feel free to add a splash more as the lasagne sheets will absorb quite a bit.
Season as you go, salt and pepper is your best friend in this recipe.
Garnish with fresh basil - it makes all the difference!

Dinner Recipe

Creamy Paprika Potatoes

Posted on August 1, 2023

Let’s Make This Pot of Creamy Paprika Potatoes

This recipe is similar to a Goulash, loads of smoked sweet paprika, potatoes and rich tomato flavours. It’s perfect for a comforting vegan dinner recipe. Bulked out with chickpeas, you can add more vegetables but it works perfectly as is. You could even pop this recipe in a slow cooker to slowly simmer for hours, or alternatively you can make it like this.

What Ingredients Do I Need?

Potatoes- This recipe calls for Baby or New Potatoes. As long as they are sliced into bite sized pieces, whatever you have at hand should work.

Cream- There’s plenty of fantastic vegan cream options out there. If you’re in the US you would call it ‘half and half’ cream. Either oatly, Elmlea or Alpro single cream will work perfectly.

Smoked Paprika- You want a sweet smoked paprika for this recipe. The better quality the smoked paprika the better the flavour. If you look out for the tinned sweet smoked paprika, you will be onto a winner.

Chickpeas- To bulk out the recipe I’ve added in chickpeas as a source of protein, but you could use butter beans if preferred.

Toasted Sunflower Seeds- This ingredient makes such a difference to the overall flavour. It adds a crunchy nutty flavour to it, so if you can, don’t miss this step! Either sunflower seeds or pine nuts will work.

Tamari – in a recipe like a goulash there’s usually a meaty fat added to give it that umami flavour, for this we will use Tamari. Tamari is a gluten free soy sauce but is so rich in umami, it works perfectly to recipes like this.

Cooking tips for this recipe:

Parboil the Potatoes- For the creamy paprika potatoes we want them to have a bit of bite, but fully cooked. By parboiling the potatoes for around 15 minutes it helps cut down simmering time in the sauce. Pop the potatoes in COOL water then bring to a boil and simmer for around 10-15 or until softened. This helps the potatoes cook inside evenly.

Add a splash of potato water- When you’re making the creamy tomato base, add a ladle or two of the water from the potatoes to loosen the sauce. The starchy water will work perfectly at making an even richer sauce.

You can swap the tomato puree for tinned tomatoes- This isn’t a strict recipe, just be sure to season with lots of salt and maybe a splash of sugar to balance out the flavour.

If you like this recipe why not try:

Smashed Potatoes with Avocado Dip

Curried Peanut Butter Chickpeas

Grilled Courgette and Potato Salad

Creamy Paprika Potatoes

This recipe is similar to a Goulash, loads of smoked sweet paprika, potatoes and rich tomato flavours. It's perfect for a comforting vegan dinner recipe. Bulked out with chickpeas, you can add more vegetables but it works perfectly as is.

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Prep Time 8

Cook Time 35

Servings 2 people

Ingredients

2 shallots
2 cloves garlic
4 tbsp tomato puree
750 g baby potatoes
240 g tinned chickpeas
3 tbsp smoked paprika (sweet) good quality if possible
1 tbsp tamari (gluten free soy sauce)
200 ml vegan cream Americans use half and half
70 g spinach roughly chopped
3 tbsp sunflower seeds toasted
1 tsp dried oregano
salt and pepper to taste

Instructions

Pop the potatoes whole into a large pot, fill with water, add salt, bring to the boil and leave to simmer for around 15 minutes or until the potatoes have slightly softened
Meanwhile slice the shallots and garlic cloves then add to a pan with a drizzle of olive oil and lightly fry for around 5 minutes before adding the tomato pure
Take a ladle full of the potato water and add to the pan to loosen the tomato puree, then add in the dried oregano, smoked paprika, salt and pepper and tamari and leave to simmer for a few minutes before adding the drained chickpeas and stir through
By this point the potatoes should have softened, so drain the remaining liquid then add to the pan, toss in the flavours before pouring in the vegan cream, followed by the chopped spinach, after a few minutes give it a taste test adding a little more seasoning where needed
Toast the sunflower seeds in a separate pan then pour on top and enjoy

Video

https://www.instagram.com/p/CvaSvJAt9Wd/

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