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Dinner Dressings and Sauces Lunch & Light Bites Recipe

10 Minute Peanut Vegetable Noodles

simple peanut recipe noodle

Vegetable Noodles in Peanut Dressing

This noodle recipe is ready in less than 10 minutes and is possibly the easiest recipe to throw together! You just need a julienne peeler or a spiraliser (if you bought one in the hype back in 2015). The dressing is made of peanut butter and chilli with three types of noodles from rice to carrot and courgette (zucchini).


Breakdown of ingredients

Peanut Butter- I find using a smooth and runny peanut butter helps give the dressing a good texture. Brands such as Manilife, Meridian, Pip and Nut are all really good quality and delicious.

Courgette- Using courgette as a vegetable noodle works really well, giving a kind of crunchy noodle.

Carrot- Again, this makes a delicious vegetable noodle which adds a bit of crunch. Careful not to overcook them as they can go a little soggy.

vegetable noodles and peanut dressing

Coconut milk- You don’t need to add this to the recipe however makes a delicious addition. It’s creamy and thickens the dressing to go a bit further. If you have coconut cream simply add a splash of boiling water and whisk to make it a coconut milk texture.

Sesame Oil- This is a key ingredient as it gives a beautiful nutty and toasted flavour to the dressing. You can even double up the portion to make the silkiest smooth dressing.


Toppings

Toasted Peanuts – Using toasted peanuts to top adds a beautiful crunch in contrast to the silky smooth noodles. I like toasting them on a dry pan for around 4 minutes to make them taste absolutely delicious

Spring Onions – The fresh pop of flavour from the spring onions works really well with the creamy nutty dressing. I like adding around 4 stalks of spring onions, finely chopped.

 


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10 minute vegetable noodle peanut recipe vegan lucy and lentils

simple peanut recipe noodle

10 Minute Peanut Vegetable Noodles

Simple 4 ingredient vegetable noodle recipe with a peanut and chilli dressing. You can use coconut milk to make it extra creamy, or simply leave this ingredient out for a thiner texture.
Prep Time 2 mins
Cook Time 7 mins
Servings 2 people

Ingredients
  

For the peanut dressing

  • ⁣3 tbsp peanut butter smooth and oily texture
  • ⁣1/2 squeeze lime
  • ⁣2 tsp tamari or soy sauce
  • ⁣1 tbsp sesame oil
  • ⁣1 tsp chilli flakes
  • 250 ml full fat coconut milk optional ingredient to make this creamier and thicker

For the Noodles

  • 2 courgettes
  • 2 carrots
  • 80 g rice noodles I used vermicelli

To Top

  • 1 tbsp toasted peanuts
  • 4 spring onions finely chopped

Instructions
 

To create the noodles

  • Using a finely tooth julienne peeler create the noodles with the courgettes and carrots (or use a spiraliser if you have one from the crazy trend back in 2015)
  • You can heat the rice noodles in hot water to loosen before adding to the pan, or just cook them straight in the dressing (depends how much washing up you want to do)
  • For the dressing simply whisk all of the ingredients together in a bowl then add to a pan to heat. Once the sauce has warmed add the noodles to the pan and stir through for around 5 minutes until the veg has softened slightly
  • Garnish with the toasted peanuts and finely chopped spring onions
Keyword 10 minute meal, 15 minute meal, easy recipe, peanut dressing, spiralised noodle, vegetable noodles, zoodles

If you like this recipe why not try my Crispy tofu and peanut noodle dish.

crispy peanut tofu noodle bowl

Dinner Recipe

Homemade Szechuan Sauce, Vegan and Easy

homemade szeuchuan sauce vegan recipe

What is Szechuan?

Szechuan is a spicy marinade  / sauce made with chilli, garlic and ginger and oil that originated from the Sichuan province of China.

Breakdown of ingredients

Sesame oil- Using sesame oil gives a beautiful nutty undercurrent to the sauce.

Birdseye chilli- This isn’t a must if you don’t like heat, simply swap for 1/2 tsp chilli flakes. I’ve recommended just 1 small dried birdseye chilli.

Light brown sugar- Adding sugar to a marinade or sauce like this is a must. The sugar adds a beautiful sweetness that compliments the garlic and chilli. It also helps preserve the sauce when stored.

Garlic- A crucial ingredient in this recipe is the garlic. The garlic and chilli combination is perfect together and gives such a strong flavour to whatever you’re marinading (perfect for tofu).

Fresh ginger- Much like the garlic, grating in fresh ginger will add a lovely fragrant element to this recipe.

Tamari or soy-  This ingredient adds a bit of umami and saltiness to the recipe. You can swap tamari for soy sauce if preferred.

homemade szechuan sauce recipe vegan


Other ways you can use this recipe:

I have a handful of recipes that I incorperate this szechuan sauce into. It’s so versatile and takes no time to make so it’s ideal when you’re in a hurry.

Szechuan Fried Gyozas- Frying gyozas in the szechuan gives a beautiful spicy crispy base. I also serve this in a side dish as a dipping sauce

Quick Stir Fry- Even just tossing crunchy veg in a pan with this sauce makes a delicious 10 minute stir fry for a week night meal.

Chilli & noodle soup – Possibly one of my all time favourite 15 minute meals is my Chilli and noodle gyoza soup recipe which I’ve linked at the bottom of this page. It’s so full of flavour and slightly less spicy as there’s 700ml of water added to the dish.


Example of the Szechuan sauce to fry gyozas and add to noodle soup.

szechuan sauce recipe gyoza soup lucy and lentils

homemade szeuchuan sauce vegan recipe

Homemade Szechuan Sauce

A delicious homemade Szechuan sauce using cupboard ingredients to make a delicious marinade. Made from chillies, ginger and sesame oil this will add a punch of flavour to your recipe
Prep Time 2 mins
Servings 300 g

Ingredients
  

  • ¼ tsp black ground peppercorns even better if you have szechuan peppercorns
  • 1 small dried birdseye chilli
  • 1 tsp chilli flakes
  • 3 cloves minced garlic
  • 3 cm piece of fresh ginger grated
  • 2 tbsp light brown sugar / coconut sugar
  • 1 ½ tbsp sesame oil
  • 2 tbsp tamari or soy sauce
  • ½ tsp rice vinegar or white wine vinegar
  • 4-5 tbsp water
  • If coating over tofu add 1 tbsp corn flour to thicken

Instructions
 

  • Simply add all of these ingredients to a bowl and whisk together then transfer into a sterilised jar / airtight container *will store up to 2 weeks in the fridge*
  • When ready to marinade simply coat the tofu / vegetables in the szechuan sauce and leave for a minimum of 20 minutes - it's better if marinated for a full 24 hours.
Keyword chilli marinade, szechuan sauce

If you like this recipe why not try my chilli and gyoza noodle soup here.

gyoza noodle chilli soup recipe vegan

Dinner Recipe

Crispy Peanut Tofu Noodle Bowl

crispy peanut tofu noodle bowl recipe

Crispy Tofu Noodle Bowl Recipe

This easy crispy tofu noodle recipe has become a weekly favourite in our home because it’s minimal effort and takes 15 minutes to cook. The peanut sauce can be doubled up if you want to add sauce to the noodles but also works as a marinade. Gone are the days of soggy and crumbly tofu, these tips will help get your tofu crispy.


Useful Tips To Get Crispy Tofu

High heat- The best tip to share is to make sure you have a frying pan or a griddle pan on a high heat using a splash of sesame or peanut oil to help fry. If you have a non stick frying pan even better!

Drain the tofu- Drain the tofu from excess liquid and using a tea towel, muslin cloth or paper towel to soak up the liquid within the tofu. This will help when frying as otherwise it can sit in a puddle of water which adds cooking time.

Marinade the tofu – If you have a little time or you know you want to have this for tea, simply chop the tofu earlier in the day, whisk the sauce ingredients together and allow to marinade the tofu for 30 minutes  or even overnight. This really helps the tofu become infused with all of the peanut and chilli flavours from the sauce.

Apply some pressure – By covering the tofu with the grease proof paper or tin foil then adding another frying pan over the top and pressing will work. This adds pressure and traps the heat for the tofu frying. If you apply pressure for around 3 minutes then flip the tofu to fry on the other side.


crispy peanut tofu noodle bowl

Ingredients Breakdown

Firm Pressed Tofu– using firm tofu will work slightly better with this dish as it will hold it’s shape better when frying.

Peanut Butter- Using a smooth, runny and oily peanut butter will really help this dish come together beautifully. If you want to sub out the coconut oil, just double up the peanut butter portion.

Coconut Milk- This helps create a thick creamy sauce to marinate the tofu, however please feel free to substitute this ingredient out if you’d prefer!

 


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crispy peanut tofu noodle bowl recipe

Crispy Peanut Tofu Noodle Bowl

15 minute recipe using a peanut and coconut sauce to marinade the tofu with tips on how to get crispy tofu every time.
Prep Time 5 mins
Cook Time 14 mins
Servings 2 people

Ingredients
  

  • 1 block of firm tofu I used cauldron organic firm tofu
  • 120 g rice noodles two 'nests'
  • ⁣2 stalks of cavolo Nero collared greens or kale will work

For the peanut dressing

  • ⁣2 tbsp peanut butter smooth and oily texture
  • ⁣100ml full fat coconut cream
  • ⁣1/2 squeeze lime
  • ⁣2 tsp tamari or soy sauce
  • ⁣1 tsp chilli flakes
  • ⁣1 tbsp sesame oil
  • ⁣3/4 spring onions to garnish
  • ⁣1 tsp chilli infused oil for the noodles

Instructions
 

  • Drain the tofu then chop into 2cm cubes
  • For the peanut dressing, whisk all of those ingredients together then cover the tofu and set aside for around 30 minutes
  • ⁣Place a frying pan on a high heat with a drizzle of sesame oil and fry for around 5 minutes on each side
  • ⁣Chop the greens and add to the pan with the tofu to fry (you can place a lid on top to sauté if preferred)
  • Place the rice noodles in a bowl and cover in boiling water and set aside
  • ⁣Drain the water from the noodles then add to the pan with the tofu, then plate up!
  • ⁣Serve with chopped spring onions, a generous drizzle of chilli oil and a slice of fresh lime
Keyword 15 minute meal, crispy tofu, noodles, peanut recipes, tofu

If you like this recipe why not try my Chilli Peanut Ramen Recipe

chilli peanut tofu ramen vegan

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 noodle chilli soup recipe vegan

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
  

  • 3 spring onions finely chopped (leave a few to top at the end)
  • 2 tbsp sesame oil
  • 2 tbsp tamari or soy sauce
  • 800 ml vegetable stock made with boiling water and stock cube
  • 3 cloves garlic minced / finely chopped
  • 1 thumb sized piece fresh ginger grated / minced
  • 1 large red chilli substitute for 1 tsp chilli flakes
  • 1 tbsp brown sugar
  • 100 g noodles rice, ribbon or even udon will work
  • 5 tenderstem
  • 6 gyozas I used yukata vegan gyozas
  • 1 tsp sesame seeds to top, optional

Instructions
 

  • In a small bowl, combine the minced garlic, grated ginger, tamari, sesame oil, brown sugar (and chilli flakes if you're using instead of fresh) and mix whisk together
  • Heat a deep pan then add the finely chopped spring onions along with the dressing and fry for around 3 minutes before adding the vegetable stock
  • In a separate pan, add a drizzle of sesame oil and fry the gyozas on a high heat for around 3-4 minutes until crispy, then pop a lid over the top and steam for around 3-4 minutes
  • For the last 5 minutes of cooking, add the rice noodles and tenderstem to the pan with the stock, pop a lid over and leave for gently steam for around 4-5 minutes
  • Serve by adding the soup and noodles to a bowl, top with the gyozas and tenderstem and garnish with any additional spring onions, chilli flakes and a splash of tamari (optional)

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, szechuan sauce

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

Korma Buttermilk Curry

kerala buttermilk vegan curry recipe

Korma Kerala Buttermilk Curry

Looking for a creamy vegan korma sauce recipe? This vegan friendly version of a buttermilk korma will hopefully do the trick.

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. *For those of you who don’t know Kerala is a state on the Malabar coast in India

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


Ingredients Breakdown

Green Chillies-  Using green chillies instead of red will help give a beautiful flavour without adding too much heat.

Mustard Seeds- These are such a key ingredient to this dish, giving a depth to the sauce. If you don’t have mustard seeds you can sub for 1 tsp wholegrain mustard but definitely recommend buying the seeds for future curries.

Ginger- Adding four cloves will make sure this recipe has loads of flavour. You can finely chop or mince the garlic.

kerala buttermilk vegan curry recipe

Serving Suggestions

Basmati Rice – I’ve served this sauce with basmati rice. To give the rice a little flavour season with salt, pepper, chilli flakes. A good tip is to add 2 bay leaves to the pot whilst it boils.

Naan- Serving up fresh fluffy garlic naans

Wild Garlic – When making this recipe wild garlic was in season which was used to garnish the dish. This is completely optional but feel free to garnish with fresh coriander.

kerala buttermilk vegan curry recipe


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kerala buttermilk vegan curry recipe

Kerala Creamy Korma 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!
Prep Time 10 mins
Cook Time 20 mins
Servings 2 people

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
  • 1 400 g tin coconut milk
  • 100 g plant based milk
  • squeeze half lemon
  • 150 g 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

Instructions
 

  • 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!

If you like this recipe why not try my Massaman Style Sweet Potato & Lentil Curry

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

Massaman Inspired Sweet Potato & Lentil Curry

Inspired by the peanut based massaman curry, I've made a version based on what was in my cupboards. Luckily it turned out absolutely delicious I wanted to share the recipe with you.
Prep Time 15 mins
Cook Time 23 mins
Servings 4 people

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
  • 700 ml veg stock
  • 90 g red lentils | ½ cup
  • 1 tsp tamari
  • 1 tbsp peanut butter
  • 400 ml tinned coconut milk

Veg

  • 1 red pepper cut into large slices
  • 1 medium sweet potato
  • 70 g 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

Instructions
 

  • 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!
Keyword curry recipes, massaman, peanut bassed curry, peanut recipes, vegan curry

Prep time: 15 minutes

Cooking time: 30 minutes

Serves: 4 portions with rice / naan