Easy Vegan Dal Ready in 20 Minutes
When it comes to dal, it can be really quick and easy with just a few key ingredients to make a delicious meal. Vegan and gluten free and ideal for batch cooking or freezing. You can add as many vegetables to this as you like, just fry them off before adding the lentils and stock.
What’s in the easy dal?
Red lentils – These cook a little quicker than other lentils so perfect for this dal. Even better if you give them a soak before cooking, you can do this whilst chopping and prepping the vegetables.
Garlic- 4 cloves will work a treat for this recipe, mince them or finely chop. A good tip is to add the garlic after the onion, chilli and ginger so it doesn’t burn.
Ginger- This ingredient will give the dish a beautiful flavour, again you can mince, finely chop or grate it into the recipe. A good thumb sized piece if perfect for this dish.
Coconut Milk- I’ve used coconut milk to make this delicious and creamy. If you don’t want such a creamy dal, add about 200g of the coconut milk instead.
Spinach- You can add fresh or frozen spinach, just be sure to add this at the end of the cooking time as you don’t want it to turn to mush.
Cooking Tips for an easy dal
Chop the onion, ginger and garlic really fine. This will help everything fry evenly and prevent any chunky pieces whilst eating.
Soak the lentils- Even just soaking them in just boiled water for 6-7 minutes whilst you prep and fry off the veg will really help make this a speedy dal recipe.
Taste test-This is so important, it will help you decide whether you need a little more salt, pepper, fresh lime juice or chilli flakes to finish and bring it all together.
20 Minute Easy Vegan Dal
This easy vegen dal recipe can take as little as 20 minutes, just get chopping, soak those lentils and you have a delicious meal ready in no time. Gluten free too!
- 1 tsp olive oil or coconut oil
- 4 cloves garlic minced / finely chopped
- thumb sized piece of fresh ginger finely chopped
- 1 green or red chilli finely diced
- 1 red onion finely diced
- 200 g red lentils
- 600 ml boiling water
- 1 vegetable stock cube
- 400 ml tinned coconut milk I used full fat
- 1 tsp sea salt
- 1 tbsp cumin
- 1 tsp paprika
- 1 1/2 tsp turmeric
- chopped tomatoes
- fresh or frozen spinach
- chilli flakes
- 1/2 lime squeezed
Start by getting the lentils in a pan or bowl and cover with just boiled water, leave to soak whilst you prep the veg
Finely dice the garlic, red onion, ginger, chilli and onion then add to the frying pan with the olive oil and gently fry for around 6-7 minutes
Drain the lentils that are soaking then add them to the pan, add the spices, toss so all is coated then add the stock (boiled water mixed with the stock cube)
Pop a lid over the top and leave to soak for around 12 minutes
Pour in the tinned coconut milk and spinach, add a squeeze of 1/2 lime and stir through until the spinach has wilted
Taste test adding a generous pinch of salt & pepper and enjoy hot
- If you soak the red lentils for a few minutes before adding to the pan they cook so much quicker
- Add a squeeze of lime over each bowl serving too for an extra kick of the acidity
- Sprinkle over chilli flakes & throw in a few chopped tomatoes for texture
- Feel free to add toasted nuts to the top too
Wild Mushroom Vegan Gyros with Oregano Infused Vegenaise
These vegan gyros inspired wraps are made with wild mushrooms (shiitake, oyster and chanterelle) seasoned with a shawarma spice mix and brought together with a creamy vegan ‘mayo’ using Follow Your Heart Vegenaise. Whether you have home made fluffy pittas or shop bought, the filling will bring this dish to life.
Let’s get into the vegan gyros.
Wild Mushrooms- I’ve used a mix of chanterelle, shiitake and oyster mushrooms. At my local supermarket there’s a 250g pack of mixed wild mushrooms which is brilliant for adding a range of texture. If you don’t have access to these, using a mix of portobello, cup and chestnut mushrooms will work a treat.
Shawarma Spice- To give a delicious flavour to the mushrooms, add a good tbsp of shawarma spice mix, which will add a bit of umami to the veg. I also used garlic and
Fluffy Pittas- For a gyros style wrap you want a fluffy big pitta. You can make these by hand however you need a really hot griddle pan or oven to be able to get that fluffy but even bake. I just bought these ones.
Fries- I’ve opted for a white potato to make the homemade chips but you can use sweet potato if preferred. I’ve seasoned the potato with oregano, thyme and salt and roasted them in olive oil.
Herby ‘Mayo’ Dip- I’ve used the Follow Your Heart Avocado Oil Vegenaise for this mixed with oregano, parsley and thinly chopped cucumber.
Cooking Tips For Vegan Gyros
Mushrooms & Garlic- To get a beautiful flavour with the mushrooms, fry them with a little tamari and a few cloves of minced garlic for maximum flavour
Crispy Chips- You can add a sweet smoked paprika to the fries to make them feel a little more traditional too! I remember when we were in Athens they had a beautiful sweet smoked paprika salt on them, it was delicious.
Layer up the vegenaise dip- Go heavy on the ‘mayo’ as you want lots of the delicious sauce to accompany the salad & filling.
Wild Mushroom Vegan Gyros with Oregano Vegenaise
Delicious vegan style gyros, flutty pitta filled with shawarma spiced mushrooms brought together with a delicious oregano and parlsey flavoured vegenaise dressing.
For the mushrooms:
- 250 g mixed mushrooms
- 2 cloves garlic minced
- 1 ½ tsp shawarma spice mix substitute for cajun
- 1 tsp olive oil
For the fries:
- 1 1 large baking potato sub for 1 large sweet potato
- 1 tsp dried parsley
- 1/2 tsp oregano
- ½ tsp thyme
- Large pinch salt
For the wraps:
- 2 large tortilla wraps
- Handful spinach
- Pickled red onions
- 3 tbsp Follow your heart avocado oil vegenaise
- ½ tsp oregano
- ½ tsp parsley
- ½ cucumber quartered optional
Preheat the oven to 200ºC and slice the potato into fries, drizzle in oil, the herbs and salt then bake for 30-40 minutes, turning after 20 minutes
Fry off the mushrooms in a drizzle of olive oil along with the minced garlic and shawarma spice mix for around 8 minutes
Build the wraps by layering on the Follow your heart vegenaise dressing, a handful of spinach, pickled red onions and the mushrooms
Layer on the cooked potato fries, fold and enjoy!
If you're quick pickling the red onion you will need:
1 red onion, 1 tbsp vinegar, 1 tsp sugar 1/2 tsp salt, 4 tbsp water
Thinly slice the onion then place in a jar with the mix for around 10 minutes whilst you're prepping all of the food.
Korean Inspired Savoury Pancake (Pajeon)
Inspired by the beautiful Korean Pajeon, this recipe is really simply but is packed with flavour. Now if you’re looking for authentic Korean recipes head over to Joanne from The Korean Vegan who makes the most beautiful and authentic Korean food. But for now, I’m sharing a recipe I’ve created which is a gorgeous savoury pancake recipe. SOURDOUGH starter will take this to the next level. Just pour your discard into a pan instead of the batter and enjoy.
Let’s get into the recipe
Batter- So for the batter it’s just plain flour and lukewarm water. You can use your sourdough discard (if you’re a sourdough extraordinaire)
Spring Onions & Radish- Fried off first in the pan with Tamari and sesame oil before adding the batter on top.
Maple Syrup- For the dipping sauce I’ve used maple to add the sweetness.
Gochujang- A delicious Korean red chilli paste, packed with heat and flavour. If you can’t find any or get your hands on it, you can substitute this for a chilli paste (such as sriracha) but it’ll alter the flavour.
Kimchi- This is a gorgeous addition to the pancake. Kimchi is a Korean food, a fermented cabbage with chilli – it’s delicious! You can even add 1 tbsp of kimchi juice to the pan when frying the pancake. Be sure to keep your eye out for vegan friendly ones as a lot of kimchi has fish oil in it!
This post was sponsored on Instagram by Maple Canada. You can find the recipe over on their page too, plus lots of other delicious ones for sweet and savoury ideas.
Korean Inspired Pancake With Maple & Kimchi
Full of flavour, this Korean inspired pancake (pajeon) is made with kimchi, gochujjang and spring onions. It's packed with flavour and perfect for a savoury pancake recipe. You can use discarded sourdough starter for the batter also.
FOR THE BATTER
- 2 spring onions sliced into thin strips
- 4 radishes sliced
- 150 g plain flour
- 165 ml lukewarm water
- 1/4 tsp of bicarbonate soda
For the Dressing (Will Serve Both Pancakes)
- 1 tsp pure Canadian maple syrup preferably amber syrup for its rich taste
- 1 tbsp sesame oil
- 1 tbsp gochujang or use a hot chilli paste
- A splash of tamari or soy sauce
For Frying Each Pancake
- 1 tbsp sesame oil
- 1 tsp tamari or soy sauce
Top Each Pancake With
- 1-2 spring onions chopped finely
- 2 tbsp Kimchi
Start by mixing the batter together and set to one side
Heat sesame oil and tamari in a pan (a skillet pan or non-stick pan works best)
Slice the spring onions and radish then add to the hot pan of sesame oil, fry for a few minutes
Pour in a ladle full of the batter and slowly move the mix around the pan until it’s covered the base and formed a circular shape
Once little bubbles appear on the top, flip over and fry on the other side for 3 minutes
You want the batter thin enough that it can spread around the pan, you may need to add a dash more water if it is too thick.
If you like this recipe why not try my Banana Pancakes
These Easy Crispy Cauliflower Tacos with Lime Vegan Mayo Dressing are SO SIMPLE
Perfect for nights where you want to throw something in the oven and come back when it’s cooked. These crispy cauliflower florets work perfectly in tacos, or soft wraps, filled with whatever salad you have in your fridge. I’ve chosen a simple quick red onion pickle along with lettuce, and a lime mayonnaise.
Lets get into the recipe
Vegenaise- I’ve chose Follow Your Heart Avocado Oil Vegenaise for this recipe (as it was with a project with them). Top tip when mixing with the lime juice, use a small spoon and whip it up to make it extra smooth and delicious.
Soft shell wraps- I’ve used a plain tortilla wrap which is just popped on an open flame to toast and set them into the taco shape. You can use crispy taco shells if you would prefer.
Cauliflower- If you’re making for 2 as the recipe suggests, one large cauliflower head will work. But if you’re cooking for more, remember to double up!
- Pickling- if you’re pickling, prep this step first by thinly slicing the red onion then pickling in a jar mixed with the vinegar, water, salt and sugar.
- The texture of the batter should be that of a pancake, runny but thick enough that it’ll coat the cauliflower without leaving the top bare (adjust this by simply adding a little more flour or oat milk depending on whether it’s too thick or thin)
- You can fill these tacos with any salad you have available, lettuce, spinach, rocket, you name it! I’ve sprinkled sesame seeds on top however this isn’t essential.
Crispy Cauliflower Tacos with Lime Vegenaise
Delicious and most importantly, EASY vegan cauliflower taco recipe, perfect for week nights. Simply ingredients and minimal effort to make these delicious wraps.
For the Cauliflower
- 1 large head cauliflower cut into florets
- 4 tbsp plain flour
- 1 tsp garlic powder
- ½ tsp onion powder
- 1 tsp sea salt
- 1 tbsp smoked paprika
- 4 tbsp plant based milk
For the Vegan Mayonnaise (Vegenaise)
- 4 tbsp Follow Your Heart Avocado Oil Vegenaise
- 1/2 small lime squeezed
- 8 small taco shells (or soft tortillas toasted)
Quick Pickle Recipe
- finely sliced red onion
- 1 tsp apple cider vinegar
- ½ cup water
- 1 tbsp sugar
- 1/2 tsp salt
For the cauliflower
Mix the dry ingredients together in a large mixing bowl, stir in the oat milk and whisk together then add the cauliflower florets and coat in the mix
Place the coated cauliflower apart on a greased baking tray and bake for around 40 minutes (turn after 20 minutes to allow each side to get crispy)
Prepare the tacos whilst the cauliflower cooks by pickling the red onion, toasting the wraps, filling with lettuce or whatever filling you've chosen to go with
To make the mayo dressing, simply mix in the lime juice with the vegenaise
Once baked and crispy, assemble the tacos, top with the quick pickled onion with a generous layer of the Follow Your Heart lime infused vegenaise
- If pickling the red onions, prep this step first by thinly slicing the red onion then pickling in a jar mixed with the vinegar, water, salt and sugar.
- The texture of the batter should be that of a pancake, runny but thick enough that it'll coat the cauliflower without leaving the top bare (adjust this by simply adding a little more flour or oat milk depending on whether it's too thick or thin)
- You can fill these tacos with any salad you have available, lettuce, spinach, rocket, you name it! I've sprinkled sesame seeds on top however this isn't essential.
Vegan Swedish Meatballs & Home Made Gravy
This vegan home made Swedish inspired gravy works perfect with vegan meatballs. Whether they’re home made meatball or shop bought (I used The Curators Mushroom Meatballs for this) it will be a bowl of comfort food. Find the recipe that’ll give IKEA meatballs a run for its money.
Whats in the recipe?
Meatballs – No kidding. But for this recipe I’ve used shop bought ones to keep the cooking time nice and quick for this recipe. There are loads of vegan versions and brand out there right now so find a one that works for you. I used The Curators for this as they works perfectly with the sauce.
Lingonberry Jam- If you don’t have lingonberry, cranberry sauce will also work a dream. It’s just a sweet, tart berry jam to slice into the creamy gravy
Tamari- This helps give the gravy a delicious umami flavour. If you don’t have any I highly recommend getting some! You can substitute for soy sauce or even marmite will give an umami ‘meaty’ flavour.
Vegan Cream- I used Oatly cream, it’s slightly thicker than single cream.
Cornflour- This will help thicken the gravy. I’ve recommended 1 heaped tbsp but you can add a little more at a time to make it slightly thicker if you like just be sure not to add too much ad once as it thickens over time.
Plant based milk- To make the gravy go a little further I’ve added plant based milk, however if you wanted to simple double up the cream feel free! Just remember if you add double the cream, double the seasoning (mustard, garlic, pepper etc.)
Swedish Inspired Meatballs & Home Made Gravy
IKEA inspired vegan Swedish meatballs and home made gravy complete with lingonberry jam. This is an epic comfort food dish full of flavour.
- 10 vegan meatballs I used The Curators Mushroom Meatballs for this recipe
- 2 tbsp vegan butter
- 250 ml vegan cream I used Oatly cream
- 50 ml plant based milk Any plant based milk will work
- 1 heaped tbsp cornflour
- 1 level tsp garlic powder
- 1 tsp dijon mustard dijon works best for this recipe
- 1 tsp cracked black pepper
- ½ tsp sea salt
- 1 ½ tbsp tamari add a dash more if the gravy is looking pale
- 250 g cooked rice
- 3 tbsp lingonberry jam
- 1 tbsp chopped parsley
Bring a pot of rice to boil (if using basmati rice you want around 300ml water)
Start by melting the plant based butter in a deep frying pan then add the plant based meatballs, fry for around 6-7 minutes then remove the meatballs and set aside (leaving the flavoured butter in the pan)
Then add the cream, milk, cornflour, mustard, pepper, tamari, garlic and whisk together
After a few minutes stirring on a low heat (it'll give it time to thicken) season with salt, taste test and add a little more cornflour or milk depending on how thick or thin you like the texture of the gravy
Add the meatballs back to the gravy and top with lingonberry jam, chopped parsley and add the cooked rice
Add another pinch of black pepper and salt to each bowl full and enjoy!
If the stock is looking a little pale, feel free to add another 1/2 tsp of dijon mustard and another tbsp of tamari, this will help with the colour (you will only need to do this if you've added more liquid to the stock to make it thinner)
Toasted Fold Over Wrap
Inspired by the Taco Bell Crunchwrap Supreme, I keep seeing this idea for toasting tortillas. The filling is so simple to make, just chickpeas, guac, tomato & sweetcorn with vegan cheese. It’s perfect for lunch times or for those evenings where you can’t be bothered to cook!
What makes the fold over? The way you create this fold over wrap is by using two tortillas, one smaller in diameter than the other. You stack the filling up on the centre of the larger wrap, top with the smaller one then fold over the edges and toast to create the seal.
Let’s get into the recipe, what will you need?
Tortillas- Using two different sized tortillas for each fold over will help create the fold needed. I’ve uploaded a video to show you exactly how I created mine.
Chickpeas- A tasty filling and a hit of protein for all you herbivores. I’ve seasoned this one with cayenne pepper, smoked paprika, oregano and salt toasted in a drizzle of olive oil. You can use an entire tin of chickpeas if you like leftovers but remember to double up the spices.
Avocado- For a creamy filling I mashed avocado with salt & pepper, you can add chilli flakes and onion powder if you want to make it even more delicious.
Vegan Cheese- You want a delicious vegan cheese that will melt easily. For this I used Violife grated cheese.
Find my recipe videos on Instagram
Vegan Toasted Fold Over Wrap
Inspired by the Taco Bell Crunchwrap Supreme, this is a very simple version of that idea. It's a folded over wrap filled with
- 4 soft tortillas I used large 25cm wraps
- 200g drained chickpeas
- 1 tsp olive oil
- 1/2 tsp smoked paprika, cayenne pepper, oregano, chilli flakes 1/2 tsp of each spice
For the filling
- 1/2 avocado seasoned with salt & pepper
- 1/2 iceberg lettuce shredded
- 4 tbsp plant based mayo
- 4 tbsp sweetcorn
- 1 large tomato
- 2 tbsp vegan cheese around 60g
Start by mashing the chickpeas with the mixed spices then add to a frying pan with a drizzle of olive oil and fry for around 5 minutes
Meanwhile prep all of the filling by mixing the sweetcorn and chopped tomato, smashing the avocado with the salt and pepper and slicing the iceberg lettuce
Cut out a smaller circle on 2 of the tortillas (this is to layer on top, see my video for reference)
Using the two larger tortillas, layer up the filling, there is no strict order, just try and balance it up then place the smaller tortilla circle on top
Fold the edges of the larger tortilla over the top of the smaller on and add back to the frying pan you used for the chickpeas, fold down and toast for a few minutes
Toast on the other side to make nice and crispy
If you have slightly stale wraps, pop them in the microwave for 20 seconds to help make soft again
When adding the filling to the larger tortilla, try to only made it as wide as the smaller one that will be placed on top, this will help make it easy to fold
Lemongrass & Coconut Noodle Soup Topped with Gyozas
This is a recipe I’ve shared before, with just a few changes – this time adding vegan gyozas to bring together the most delicious noodle soup. It’s flavoured with lemongrass, ginger and garlic and chilli to make a delicious soup base then topped with fluffy wheat noodles and stuffed gyozas. You can skip our the very first step and just add the gyozas to the soup 5 minutes at the end, however they won’t have a crispy base.
What’s in the recipe?
Gyozas – I use pre-made gyozas in this recipe to save on cooking time. The brands I love are Yutaka and Itsu, hopefully both available in your local supermarkets.
Lemongrass- A key ingredient in this recipe to inject lots of flavour. Half the fresh stalk and don’t forget to take it out at the end before serving. You can use dried lemongrass too, I’d double up the portion to two stalks.
Noodles- I use Amoy Medium noodles for this dish as they’re a little thinner than udon but still fluffy.
Coconut Milk- I used a full fat tinned coconut milk but feel free to use a lighter one if preferred.
Chilli, Ginger and Garlic- These ingredients are key to make this dish have a delicious flavour. If you don’t like heat, taste test the chilli before adding that way you can be sure it won’t be too hot to handle.
Lemongrass & Coconut Gyoza Noodle Soup
Lemongrass, ginger and coconut noodle soup topped with delicious veggie gyozas. The ultimate comfort food dish
For the stock
- 1 banana shallot quartered
- 1 stalk lemongrass halved
- 3 cloves garlic minced
- thumb size piece of fresh ginger 1/2 grated and 1/2 finely chopped
- 1 red chilli finely diced
- 1 400 ml tin coconut milk
- 1 tbsp tamari
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp brown sugar optional
- 300 ml veg stock made using stock cube and water
- 1/2 lime squeezed
- 300 g wheat noodles or two dried nests of rice noodles
- 5-6 Tenderstem
- 6 gyozas I use Yutaka or Itsu vegan gyozas
- 3 spring onions
- 1 tbsp sesame seeds
- 1/2 lime squeezed to garnish each dish at the end
- handful fresh thai basil sub for normal basil
Prepare the gyozas by frying for 3 minutes in a non-stick pan then add a splash of water, cover with a lid and allow to steam for a further 3-4 minutes to set aside
Quarter the shallot then add to a deep pan with coconut oil and the diced ginger and chilli, and halved lemongrass stalk and fry for 4 minutes
Add the minced garlic, frying for a further 2 minutes before adding the tamari, veg stock, squeeze of lime and spices
Stir in the coconut milk and grated ginger and allow to simmer for a few minutes before adding in the noodles and tenderstem cooking for around 5 minutes until softened, remove the stalks of lemongrass
Add the cooked gyozas to heat for the final minute then serve along with a slice of lime, sesame seeds and finely chopped spring onions and chopped Thai basil.
Don't forget to remove the lemongrass stalk as this won't be a tasty mouthful!
You can use Udon noodles for this dish also.
Kimchi Slaw Recipe Perfect with Mushroom Burgers
This vegan kimchi slaw recipe is perfect for burger night. Packed with flavour this is one of my favourite recipes that can be put into sandwiches, salads or as a snack. Let’s get into the recipe.
What’s in the recipe?
Vegan Kimchi- Kimchi is not usually vegan friendly so keep your eye out in the supermarket if you’re buying it. I always buy Yutaka.
Mayonnaise- Again, most vegan mayonnaise companies have smashed it this year, so you can find a vegan friendly version in most supermarkets now. (woo!)
Iceberg Lettuce- Using iceberg works a dream due to the texture, it offers a delicious crunch with this slaw.
Carrots- Again, for the crunch and taste, it’s sweet and delicious and perfect for this. You can grate it or if you have a julienne shredder that works even better. I picked mine up from amazon for around £5.
Mushroom Burgers- I used The Curators mushroom burgers as they work so well with the kimchi but there’s no strict rule here, use whatever you have!
Gochujang- Gochujang is a delicious Korean fermented red paste made from chillies. Delicious. If you don’t have any or can’t find any, swap this out for a sriracha or a hot chilli sauce.
Kimchi Slaw Mushroom Burger
Kimchi slaw burger recipe using kimchi as the key ingredient for a delicious crunchy slaw in contrast to the mushroom burger. Pair this with my gochujang dressing idea and it makes the best burger in town! Vegan friendly too.
For the Kimchi:
- 1 tbsp kimchi
- 1 small grated carrot
- 1 baby gem lettuce shredded
- 1 tbsp vegan mayo
- 2 mushroom burgers I used The Curators Mushroom Burgers
For the dressing:
- 1 tbsp gochujang if you can't find gochujang use hot sriracha
- 1 tsp tamari
- 1/2 tsp brown sugar
- 1/2 tsp garlic powder
- 2 sesame seeded burger buns
- 2 tbsp vegan mayo mixed with 1 tsp sriracha
Add a drizzle of oil to a pan and begin the fry the mushroom burgers (or if baking, follow the cooking instructions of the burgers you have)
Start by grating the carrot and finely slicing the iceberg lettuce then place in a mixing bowl with the kimchi (and a splash of the juice in the kimchi jar) along with the mayo and mix together
Prepare the gochujang dressing my simply mixing them all together in a bowl and set aside
Prepare the burger buns by adding the mayonnaise, sriracha mayo then layer up with more lettuce, the cooked burgers topped with a heap of the kimchi slaw
Drizzle the gochujang dressing on top and enjoy the delicious burger
If you don't have gochujang or can't get ahold of any, use a hot chilli sauce such as sriracha
I used sesame seeded burger buns for this recipe
Any burger will work but The Curators Mushroom Burgers worked a treat with this recipe
If you like this recipe why not try my Kimchi Tortilla Wrap Hack (ready in 5 minutes)
What is a Banh Mi?
A banh mi sandwich is a hybrid between Vietnam and France bringing together two beautiful things – bread and flavour!
Traditionally it’s made with pate’s and marinated meats but of course we’re making a vegan version! So I’ve used tofu as it carries flavour so well. Using a tofu press to make it perfect for a crispy edge, this is packed with flavour and texture.
What’s in a vegan banh mi?
Tofu- I find tofu carries flavour SO well. I used to hate it and viewed it as a bland white crumbly mess, however since learning how to prepare and cook it, it’s now one of my favourite ingredients. You need to press / drain all the liquid, marinade in delicious ingredients like garlic and ginger and cook on a high heat!
Crunchy Baguette, You want something crunchy and delicious on the outside and beautifully and fluffy on the inside. The freshly baked bread aisle is the best place to find this in shops such as Lidl, Sainsbury’s, Tesco etc…
Vegan Mayo- What goes better with a crunchy baguette than delicious vegan mayo. I used Hellmans vegan mayo, trust me, it’s better than the original.
Sriracha – This is not a traditional ingredient as it doesn’t originate from Vietnam however it’ll add a lovely kick to this sandwich.
Vegan Banh Mi Sandwich
Vegan twist on the classic French- Vietnamese hybrid sandwich packed with tofu, pickled veg and sriracha. Full of flavour and perfect for making packed lunches.
- 2 crunchy baguettes
- 1 block firm tofu
- 1 carrot
- 4 radishes to pickle
- 1/2 cucumber to pickle
- 2 tbsp vegan mayo
- 2 tbsp sriracha
To marinade the tofu:
- 1 tbsp sesame oil
- 1 1/2 tbsp tamari
- 3 cloves garlic minced
- 1 tsp sugar
Quick pickle for the radish & cucumber
- 1 tbsp white wine vinegar or apple cider
- 1 cup water
- 1 tbsp sugar
- 1 tsp salt
Prep the tofu (can be done by hours in advance if preferred) by placing the block into a tofu press. If you don't have a press simply squeeze in kitchen roll to remove the moisture
Prep the pickles by slicing or using a julienne then add to a jar of the pickle mix (just vinegar, water, sugar and salt) and set aside for a few minutes
Mix the marinade in a large bowl, slice the tofu into squares, then in half to make a triangle shape and add to the marinade, toss to ensure it's all coated then fry for around 4 minutes on each side until crispy
Prep the baguettes by slicing in half, adding a thick layer of vegan mayo and a dash or sriracha mayo
Layer up with lettuce, the fried tofu, top with the pickled radish, cucumber and carrots, top with a little more sriracha and enjoy!
If pressing the tofu:
I used @tofutureltd press:
Remove the packaging from the firm tofu
Place the tofu on the middle tray, place the lid over the top
Using the bands on the side attach the lid to the base and set aside
You can set aside hours before, or if you're strapped for time, place the press on the tightest band and set aside for 10 minutes
Pickles - You can make the pickles 10 minutes in advance or a whole day in advance if you fancy! They work perfectly in salads too.
Cooking the tofu: Use a high heat and a good quality pan to prevent it sticking, fry in a drizzle of sesame oil if you don't have a non stick pan.
Cauliflower Curried Noodle Soup
This has to be one of my go to dinners if and when I’m cooking for friends (but not in 2020 clearly). It’s thick, comforting and packed with flavour taking the humble cauliflower and transforming it into a key ingredient for this curried soup.
For a thinner texture, or for more stock feel free to add a little more water to this dish.
Noodle Soup Breakdown
Which noodes? I used Amoy medium noodles as they’re delicious and thick, perfect for this recipe. You can swap for thicker udon noodles.
What coconut milk? I use full fat however you can use the ‘lighter’ tinned milk but the consistency might be a little thicker.
How much stock? I like to add around 700ml of stock (made with boiling water and a stock cube) however If you like a thinner soup add around 1l, or if you are looking for a thicker texture, keep to around 500ml of stock (you want enough for the noodles to soak up).
What Broccoli?I’ve used tenderstem as the stalks work perfectly for crunch in this dish. You can use normal florets but I definitely recommend tenderstem instead. A good swap would be fine green beans for texture.
What if I like spice?Go on! Get generous with the chilli flakes when serving up, or go one step further and drizzle on that sriracha for extra FLAMES!
Is the ginger essential? Yes! The ginger, garlic, chilli and onion are what give this dish the flavour! The spices give depth too but the first ingredients are essential to making a delicious stock.
Watch the recipe video just below!
Cauliflower Curried Noodle Soup
This has to be one of my favourite dishes yet. Creamy, thick, comforting and full of flavour. I've taken the humble cauliflower and given it a transformation into an absolute key ingredient in this curried noodle soup. Pass the fork and spoon and let's dive in!
- 1 large white onion finely diced
- 1 red chilli
- Thumb sized piece ginger finely chopped
- 4 cloves garlic minced
- 400 ml tinned coconut milk full fat works best
- 700 ml veg stock made with boiling water and stock cube
- 1/2 tsp salt
- 1 tbsp tamari optional
For the filling:
- 1 large cauliflower
- 300 g noodles I used amoy medium noodle, swap for udon
- 100 g Tenderstem around 6-7 stems
- 1 tsp turmeric
- 1 tbsp cumin
- 1/2 tsp ground coriander
- 1 tsp paprika
- 1 tsp chilli flakes to garnish
- 1/2 lime juice squeezed
Add a drizzle of olive oil to a deep frying pan and add the finely chopped onion, ginger and chilli and fry for 4 minutes
Add the minced garlic and fry for a further minute
Toss in the chopped cauliflower florets, squeeze in the lime juice then add the spices and stir through for 3-4 minutes (add the tamari if using)
Pour in the stock and coconut milk and leave to simmer for around 10 minutes
Add the medium noodles (or udon depending on what you're using) and tenderstem, leave for heat for a further 4 minutes before serving up
Season generously, give a taste test adding any more spices if necessary (you might need a little more paprika for colour)
Sprinkle with chilli flakes and enjoy!
Which noodes? I used Amoy medium noodles as they're delicious and thick, perfect for this recipe. You can swap for thicker udon noodles.
What coconut milk? I use full fat however you can use the 'lighter' tinned milk but the consistency might be a little thicker
How much stock? Again I like to add around 700ml however you can add a little more to the dish if the noodles soak it all up, just remember to leave a few more minutes for the stock to absorb the flavours of the soup before serving
What Broccoli? I've used tenderstem as the stalks work perfectly for crunch in this dish. You can use normal florets but I definitely recommend tenderstem instead. A good swap would be fine green beans for texture.
What if I like spice? Go on! Get generous with the chilli flakes for serving, or go one step further and drizzle on that sriracha for FLAMES!
If you like this recipe why not try my Masoor Chickpea Dal