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Dinner

Gyoza Chilli Noodle Soup

Posted on June 26, 2020

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.

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.

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.

5 from 7 votes

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Prep Time 5

Cook Time 15

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)

Video

https://www.instagram.com/p/CKe0owyhvcr/

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

Korma Buttermilk Curry

Posted on April 27, 2020

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.

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.

Find me on Pinterest or tag me on Instagram.

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!

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Prep Time 10

Cook Time 20

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!

Dinner Recipe

Chilli, Peanut & Tofu Ramen

Posted on April 3, 2020

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!

Dinner Lunch & Light Bites Recipe

10 Minute Garlic Mushroom Pasta

Posted on April 1, 2020

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*

Dinner Recipe

Massaman Inspired Curry with Sweet Potato & Lentil

Posted on March 18, 2020

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.

4.75 from 4 votes

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Prep Time 15

Cook Time 23

Servings 4 people

Ingredients

For the curry

1 tbsp olive oil
1 white onion finely diced
4 large cloves garlic finely diced
1 red chilli finely chopped
1 thumb sized piece of ginger (½ grated and ½ chopped finely)
2 stalks fresh lemongrass
400 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!

Notes

if you have pre-soaked your lentils you will only need around 400ml of water + stock cube, however if cooking them from scratch, rinse them and add an extra 200-300ml water to the pot when cooking
Don't forget to take the lemongrass stalks out of the curry before serving

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

Dinner Recipe

Creamy Pancetta & Crispy Sage Pasta (Vegan)

Posted on March 16, 2020

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

Dinner Recipe

15 Minute Chana Masala

Posted on March 16, 2020

15 Minute Recipe

This vegan chana masala is absolutely delicious, really easy and can be on your table in less than 30 minutes from prep to plating up. The recipe is made up of mainly tinned produce, this can be whipped together on a week night with minimal fresh ingredients. Using key ingredients of tomatoes, chickpeas, garlic and garam masala it’s a delicious hearty bowl full.

Ingredients Breakdown

Chickpeas- The main bulk of the recipe is using chickpeas. You can either use tinned or dried, but remember if you’re using dried chickpeas you will need to boil for a few hours to soften and cook.

Tomatoes- Traditionally using fresh tomatoes, this can be easily adapted if you have a few punnets. Use around 650-800g fresh tomatoes and make sure they’ve broken down whilst cooking to avoid any large chunks.

Coconut Milk- This is not a typical ingredient for a traditional chana masala however I’ve added due to my boyfriend preferring a creamier curry base. However this is just as delicious without this ingredient, simply add an extra 300-400ml of water to help reduce the concentration of tomatoes.

Garam Masala- This is a blend of spices that is typically used within a chana masala. It consists of cardamom pods, cumin seeds, coriander seeds, pepper and cinnamon.

Find my recipes on Pinterest or tag me on Instagram

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15 Minute Chana Masala

Easiest vegan chana masala recipe taking only 15 minutes to cook (as long as it takes the rice) with the option to add cream or yogurt to make this a little lighter, or just as intended with tomatoes.

5 from 1 vote

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Prep Time 5

Cook Time 15

Servings 4 People

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
200 ml water

Spices & Seasoning

1 tsp cumin
1 tsp garam masala
1/4 tsp turmeric
1/2 tsp sea salt flakes

To top

150 g fresh or frozen spinach
handful toasted hazelnuts pumpkin and sunflower seeds
1 x Tilda Wholegrain Basmati & Wild Rice pouch

Instructions

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!

Notes

I used Tilda Wholegrain Basmati to accompany this dish. If you serve with around 90g rice per person this dish will feed 2 people, or 4 as a smaller side dish accompanying another curry.

Keyword 15 minute meal, chana masala, quick curry, vegan curry

Dinner Lunch & Light Bites

Pulled Vegan Chick’n Pitas with Za’atar

Posted on February 11, 2020

These pitas stuffed with vegan pulled chicken (using Linda McCartney) are a delicious lunch idea, or simply double up the portion to make a feast at dinner. Using za’atar after being inspired by my trip to Israel with Vibe Israel it has influence from the Middle East.

Recipe Breakdown

Vegan Pulled Chicken – The Linda McCartney pulled chicken is a great product. It doesn’t taste meaty but has a really good texture so is a perfect balance for veggies and vegans who want an extra protein source.

Homemade Pita- This is completely optional, however you’l be surprised to see how easy it is to recreate these at home (and how cheap!)

Za’atar- This is a selection of herbs and seeds from the Middle East consisting of oregano, thyme, sesame seeds and cumin.

vegan pulled chicken pitas recipe lucy and lentils

Tips for the pitas

Prove- Allow the dough to prove within a warm spot in your home. Don’t try to speed up the process by popping it in the oven on a low heat. If it’s really cold, it may take a little longer and the same applies if it’s a beautiful summers day – it might only take 30 minutes.

Thin or Puffed- If you want a pita with the air pocket in the middle roll out the dough to around 1.5cm thick, whereas if you want a thinner more ‘flatbread’ texture, simply roll out to around 0.8mm.

High Temperature- Get your oven as hot as it can go, these pitas love high heat. If you have a pizza oven even better however if not, just whack up the heat to around 220-250ºC

Find me on Pinterest or tag me on Instagram.

Za'atar Pulled 'Chicken' Pitas

Inspired by my trip to Tel Aviv, these za'atar pulled 'chicken' recipes were part of a project with Linda McCartney to give a delicious vegan lunch idea.

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Prep Time 5

Cook Time 15

Proving Time 1

Servings 4 People

Ingredients

1 pack of Linda McCartney 'pulled chicken'
1 heaped tbsp za'atar
1 tsp rapeseed oil
2 tbsp water
1/4 tsp salt

For the mayo:

2 tbsp vegan mayo
1/2 lemon squeezed
1/2 tsp za'atar
1 tsp water

For the filling:

100 g seasonal tomatoes
1/2 small red cabbage
Large handful spinach
2 large handmade pittas per person:
250 g plain flour
1 tbsp olive oil
150 ml warm water
1 tsp fast yeast
pinch salt

Instructions

Add the pulled chicken to a pan with the oil and fry for around 5-6 minutes, then add a splash of water
Season with the za'atar and salt and continue frying for a further 3-4 minutes. Set aside
Take the fresh pitas out of the oven then layer with the spinach, pulled chicken, thinly sliced cabbage and fresh tomatoes
Garnish with the mayo dressing and enjoy!
For the mayo, simply mix the ingredients together.

method for pita

Mix the warm water and yeast, sit for five minutes
Then mix with the other ingredients
Knead together for 10 minutes, leave to rise in a warm place for 1 hour
Knock back the dough, divide into 8 equal balls,
Roll out each portion with a rolling pin until around 1cm thick then bake at 250ºC for 5-6 minutes

Keyword lunch ideas, lunch recipes, pita, pulled chicken, za'atar

Dinner

Truffled Cheesy Pasta Recipe

Posted on February 10, 2020

The Cheesiest Vegan Pasta Recipe

This has to be one of the most indulgent cheesy recipe yet. Using vegan cheese instead of traditional, it’s the closest thing to mac and cheese you’ll find. Keeping the recipe super simple, this cheesy pasta will hopefully become a staple in your cupboard.

Ingredients Breakdown

Vegan Cheese – For this recipe I’ve used a vegan cheddar (Violife) which you can find either grated or sold as a block cheese. It’s one of the most available products to find here in the U.K but please feel free to use which ever product if your personal favourite.

Olive Oil – Using a good quality olive oil is key with this. It acts as a fat and really helps create that silky smooth texture for the pasta to bubble away and absorb.

Smoked Paprika – Smoked paprika is such a key ingredient within most of my dishes. The beautiful smoked flavour really compliments the cheese and just gives a little bit of depth the the dish.

Cornflour- This ingredient is gluten free and acts as a thickener to the sauce. It’s a great ingredient to have for soups, stocks and sauces such as this one. It really helps bind the ingredients together and create a thicker texture.

Nutritional Yeast- This is an optional ingredient, so don’t worry if you don’t have it to hand. It’s a brilliant ingredient that adds a slightly cheesy taste to dishes. I use it within pesto recipes (find here)

Truffle Oil- Now this brings the dish to another level. Truffle is a type of fungus (think along the mushroom line) which has a really distinct taste. It adds a gorgeous flavour to dishes, especially vegan dishes when trying to inject a little umami and flavour.

As Featured On The Feed Feed

Cheesy Vegan Pasta

Plant based cheesy pasta recipe. Made using vegan cheese, this is so rich in texture and flavour. The closest thing to macaroni cheese flavour since going vegan. Swap out the pasta for macaroni to make the traditional dish.

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Prep Time 10

Cook Time 23

Servings 4 People

Ingredients

250 g macaroni
Pinch salt

For the sauce

75 ml olive oil ½ cup
400 ml oat milk just less than 2 cups
¼ cup nutritional yeast optional, not required
1 tbsp truffle oil
4 cloves garlic substitute for 1 ½ tsp garlic powder
¼ tsp cracked black pepper
½ tsp salt
1 tsp smoked paprika
¼ tsp dijon mustard
2 tbsp cornflour
100 g grated vegan cheese 1 cup

Optional topping:

4 brussels sprouts optional
12 clove minced garlic
pinch of salt

Instructions

Bring the pasta to boil in a pot of water with a pinch of salt
*options for the garlic* you can finely chop and fry the garlic before adding to the sauce, or just add the whole cloves to the sauce to infuse with the flavour and remove after a few minutes before adding to the pasta.
Either using a whisk or a blender, add all of the ingredients to make the sauce (apart from the vegan cheese) and mix until smooth
Add the sauce mix to a pot and place on a low - medium heat, adding the grated vegan cheese until melted - careful not to bring to a simmer
Drain off the cooked pasta then add the cheese sauce and mix until coated

Notes

Optional topping:

Peel off the leaves from the brussels sprouts then add to a pan with a ½ tsp olive oil, the minced garlic and salt and fry for around 5 minutes then add to the top of the pasta

Add a drizzle of truffle oil to make this the most indulgent dish yet!

Keyword cheesey pasta, cheesy pasta, macaroni cheese,, pasta recipe, vegan recipe

Find me on Pinterest or over on Instagram

Dinner Recipe

Chorizo & Paprika Pasta

Posted on January 6, 2020

Method:

Bring the pasta to boil in a pan with a pinch of salt for the time instructed on the packet (approx 12 mins)

Finely chop the onion, celery and add to a frying pan with 1 tsp olive oil, fry for around 6-7 minutes

Chop the red pepper and the vegan chorizo sausages into large bite size chunks and add to the frying pan

After a few minutes of frying, finely chop the garlic and add to the pan and cook off for around 2 minutes

Add the tinned tomatoes, tomato puree, smoked paprika, sage, bay leaf and the water and leave to simmer for around 10 minutes

Drain the pasta and add to the pot of tomato, taste test adding a little more seasoning if needed.

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Dinner

Breakdown of Ingredients

Kitchen Equipment:

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

Gyoza Chilli Noodle Soup

Ingredients

Instructions

Video

Notes

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

Korma Kerala Buttermilk Curry

Ingredients Breakdown

Serving Suggestions

Find me on Pinterest or tag me on Instagram.

Kerala Creamy Korma Recipe

Ingredients

Spices:

Instructions

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

Ingredients:

Method:

Ingredients:

Method

Massaman Inspired Sweet Potato & Lentil Curry

Ingredients

For the curry

Veg

Spices & seasoning

To garnish

Instructions

Notes

Ingredients

Method

15 Minute Recipe

Ingredients Breakdown

Find my recipes on Pinterest or tag me on Instagram

15 Minute Chana Masala

Ingredients

For the base

Spices & Seasoning

To top

Instructions

Notes

If you like this recipe why not try my massaman inspired sweet potato and lentil curry.

Za’atar Pulled Chicken Pitas Recipe (Vegan Friendly)

Recipe Breakdown

Tips for the pitas

Find me on Pinterest or tag me on Instagram.

Za'atar Pulled 'Chicken' Pitas

Ingredients

For the mayo:

For the filling:

Instructions

method for pita

If you like this recipe, why not try my za’atar pitas

The Cheesiest Vegan Pasta Recipe

Ingredients Breakdown

Cheesy Vegan Pasta

Ingredients

For the sauce

Optional topping:

Instructions

Notes

Find me on Pinterest or over on Instagram

Ingredients

Method: