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Dinner Lunch & Light Bites Recipe

Gyoza Chilli Noodle Soup

gyoza noodle chilli soup recipe vegan

This Gyoza Chilli Noodle Soup has to be one of my favourite recipes so far – mostly because it takes only 15 minutes to create with minimal fuss. Using Yukata vegan friendly gyozas, this is perfect if you’re cooking for friends too.


Breakdown of Ingredients

Sesame Oil- You can use toasted or regular sesame oil for this dish. It really helps create a beautiful nutty undertone in this recipe

Vegetable Stock – This can be made from boiling water and a good quality stock cube, keeping costs down to a minimal

Tamari – You may have noticed that most of my recipes include tamari, mostly because it’s one of my favourite ingredients. Tamari is a gluten free version of soy sauce so this dish can be easily made GF. Swap out the noodles for rice noodles instead to make this gluten free.

Gyozas – These are from the brand yukata. The quality is great and so far have become a staple in the freezer.


gyoza noodle chilli soup recipe vegan


Kitchen Equipment:

Non Stick Pan- A good quality non stick pan such as Circulon really helps when frying the vetetables. You will need a pan that has a lid for this dish to help steam the gyozas.

Chopsticks – Have friends coming over for dinner? Chopsticks will add a little more authenticity to this noodle dish, just don’t forget a spoon / ladle to drink that delicious soup with it.

Small Sharp Knife- Having a small sharp knife to finely chop the ginger, chilli and garlic is always a handy tool to have in your kitchen.


gyoza noodle chilli soup recipe vegan

If you give this recipe a go please be sure to tag Lucy and Lentils over on instagram!

Gyoza Chilli Noodle Soup

Crispy gyozas in a 15 minute homemade chilli noodle soup. Vegan and really easy to create.
Prep Time 5 mins
Cook Time 15 mins
Servings 2 people

Ingredients
  

  • 2 tbsp sesame oil
  • 2 tbsp tamari or soy sauce
  • 800 ml vegetable stock made with boiling water and stock cube
  • 3 cloves garlic
  • 1 thumb sized piece fresh ginger
  • 1 large red chilli
  • 1 tbsp brown sugar
  • 100 g wheat noodles
  • 5 tenderstem
  • 6 gyozas I used yukata vegan gyozas

Instructions
 

  • Heat the sesame oil in a pan then add the finely dice the chilli and chopped ginger, fry for 2 minutes
  • Add the minced garlic and fry for a further 1 minute until cooked, then add the tamari, brown sugar and vegetable stock and stir to combine
  • You can either fry the gyozas in a separate pan, or if you're saving time add them to the soup mix along with the noodles and tenderstem then place a lid over the top to steam for a further 4- 5 minutes
  • Garnish with optional sesame seeds and chilli flakes - enjoy!

Notes

If you're frying the gyozas, simply heat another pan with a drizzle of sesame oil, fry on a high heat until the base has browned, then place a lid over the top to steam for a further 2-3 minutes until done. Then add to the soup just before serving.
Keyword 15 minute meal, chinese soup, gyoza soup, gyoza,, noodle soup

If you like this recipe, why not try my delicious home made vegan chilli peanut ramen linked just here.

Dinner Recipe

Coconut Milk Free Veggie Curry

coconut milk free veggie curry

If you don’t have tinned coconut milk / cream but fancy a delicious creamy curry, this’ll do the trick. I replaced coconut milk for just plant based milk with a squeeze of lime to create a kind of ‘buttermilk‘ which worked brilliantly. All in all, this curry recipe can be whipped up in 30 minutes from prep to getting it on the table. Hope you love this coconut milk free curry!


vegan

packed with veg

easy to make

lower in fat due to swapping the coconut milk for plant based milk


coconut milk free veggie curry

Ingredients Break Down:

Plant based milk – Using a plant based milk mixed with fresh lemon or lime juice will create a kind of ‘buttermilk’. This is a great replacement to coconut milk

Spices- Using a range of spices such as cumin, turmeric and paprika help give this curry a beautiful flavour and colour

Whole Spices- Mustard seeds, coriander seeds and birdseye chillies start a brilliant base for this dish, the key is to lightly toast / heat them in a pan before adding any of the other ingredients

coconut milk free veggie curry

I hope you enjoy this one, as it’s really delicious and perfect if you don’t want to use full fat coconut cream. I know a few people who can’t use coconut milk but LOVE creamy curries so fingers crossed this will become a staple recipe in your home.

As always, if you share this on social media, don’t forget to tag me @Lucy_and_lentils   as it always makes my day to see these in your own home!

coconut milk free veggie curry

Coconut Milk FREE Curry

Using plant based milk instead of coconut milk, this dish is light but still full of flavour. Beautifully balanced with veggies it's a great week night recipe.
Prep Time 15 mins
Cook Time 25 mins
Servings 2 People

Ingredients
  

  • whole spices:
  • 3 small dried birdseye chillies
  • 1 tsp mustard seeds
  • 3-4 bay leaves even better if you have curry leaves
  • 1/2 tsp coriander seeds
  • veggies:
  • 1 red onion
  • 1 green chilli
  • 1 thumb sized piece of ginger finely chop half and grate the other half to add in later
  • 4 cloves garlic
  • 1 red pepper
  • 1 courgette
  • 1 400 g tin chickpeas
  • optional to add tofu / quorn for extra protein
  • 3 spring onions
  • 1 lime
  • 250 ml plant based milk I used almond
  • 1 tbsp plant based yogurt for dressing optional
  • dried spices:
  • 1 tsp paprika
  • 1 tsp cumin
  • 3/4 tsp turmeric

Instructions
 

  • Add the basmati rice in a pot with a 1:2 ratio of rice to water, add a large pinch of salt and allow to simmer for 15 minutes until the water is absorbed
  • Start by adding the whole spices and bay leaves to a pain with a 1tsp coconut oil /olive oil and heating for a minute
  • Add in the red onion, green chilli and half the ginger (all finely diced) and fry for around 5 minutes
  • Once they have cooked down add the minced garlic cloves and add to the pan for around a minute to cook properly then add in the finely diced red pepper, drained chickpeas and courgette
  • Add in the dried spices with the veggies and allow to cook for a further 5-6 minutes on a high heat
  • Turn down the heat slightly then add in the plant based milk with a squeeze of 1/2 lime and allow to take on all the delicious flavour for a further 5 minutes or so
  • check on the rice and take off the heat if it's absorbed the water and perfectly fluffy, set aside ready to serve
  • Taste test the curry, adding salt to preference and a little more spice if preferred
  • Serve up with the steaming hot rice, then add a dollop of yogurt on each curry, garnish with the finely chopped spring onions and a squeeze of the other 1/2 lime
  • Enjoy!
Keyword coconut milk free, curry, lower-in-fat, vegan curry, week night meal

Why not try….

Another delicious curry recipe using plant based milk, is my Kerala style curry. Golden, hearty and full of flavour this one is a good one! Find the recipe here.

coconut milk free curry vegan

creamy curry made without coconut milk

Dinner Recipe

Golden Mushroom Curry

golden mushroom curry easy vegan recipe

Ingredients

1 banana shallot (or red onion)

4 cloves garlic

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

1 red chilli

1 red pepper

180g mushrooms

100g black rice

300ml plant based milk

2 tbsp coconut cream (optional)

 

Spices:

1 tsp cumin

1/2 tsp turmeric

1 tsp mustard seeds (sub for 1 level tsp whole grain mustard)

2 bay leaves / curry leaves

Sprig fresh coriander to garnish

Method

Add the black rice to a pot of water and a pinch of salt and bring to boil for around 30 minutes until cooked

Dice the onion or shallot, chopped chilli and 1/2 the ginger and fry in a drizzle of olive oil for 5 minutes

Chop the red pepper and mushrooms and add to the pan along with the spices and mustard seeds and fry for a further 5 minutes

Finely chop the garlic then add to the pan and fry for around 1 minute before adding the plant based milk

Stir and allow to heat on a very low simmer for around 15 minutes

Stir in the gated 1/2 of the ginger and stir in the coconut cream (please feel free to add as much creamed coconut as you like to make this curry extra creamy

Taste test adding salt and pepper then serve up when the rice is cooked!

I added a sprig of coriander and chilli flakes to top

golden mushroom curry easy vegan recipe
golden mushroom curry easy vegan recipe
Dinner Recipe

Kerala Buttermilk Curry

kerala buttermilk vegan curry recipe

This recipe is heavily inspired by Chef Cyrus Todiwala who I had the pleasure of meeting on a campaign with Tilda Rice. Learning about the different states within India, the origins of ingredients and recipes, I was inspired to pull together this version of his Kerala Curry.

This recipe is for the sauce but can be adapted to add lots of delicious veggies and pulses!

Ingredients:

1 white onion, finely chopped

4 cloves garlic, finely chopped

1 thumb sized piece of fresh ginger, finely chopped

2 green chillies, finely chopped

2 birdseye chillies (whole & small)

3 bay leaves

1 400g tin coconut milk

100g plant based milk

squeeze half lemon

150g of basmati rice

___
Spices:

1/2 tsp turmeric

1 tsp mustard seeds (substitute for 1 tsp wholegrain mustard)

1/2 tsp chilli flakes (optional)

1/2 tsp sea salt

Method

-Heat a deep pan with a glug of olive oil / coconut oil, then add the finely chopped onion, chilli and ginger & fry for 6-7 minutes

-Add the finely chopped garlic cloves and fry for a further 1-2 minutes until cooked before adding the tinned coconut milk, birdseye chillies, bay leaves and spices

-Mix the plant based milk with the lemon juice and leave to curdle before adding to the pan and allow to sit on a low heat for around 10 minutes

-Meanwhile in a pot add 150g basmati with 300ml water, large pinch of salt and allow to simmer with the lid on for around 10-15 minutes (it should absorb the water and be perfectly cooked and fluffy)

-Taste test the curry adding a little more salt & pepper if needed then serve up, I garnished mine with some wild garlic, but this could be replaced with fresh coriander!

kerala buttermilk vegan curry recipe
kerala buttermilk vegan curry recipe
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 (if you're gluten free, soba noodles work really well too)

 

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