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Dinner

Dinner Recipe

Ginger Miso Soba Soup

ginger miso soba curry

Ingredients

For the stock

1 tsp peanut oil / sesame oil

1 thumb sized piece of ginger

1 large aubergine cubed

3 cloves garlic

Juice of 1 lime

1 red chilli

2 stalks spring onion

2 tbsp tamari

1 tsp miso paste

85g soba noodles

500ml vegetable stock

400ml tin full fat coconut milk

 

For the topping

50g spinach

1 red pepper, finely sliced with a julienne peeler

1 carrot, finely sliced with a julienne peeler

2 stalks spring onion

1 tsp black sesame seeds

1 tsp white sesame seeds

 

Method

 

Chop the aubergine into 3cm cubes and add to the frying pan with 1 tbsp of tamari and fry on a high heat for around 4 minutes on each side, then set aside in a bowl

 

Add the grated chilli ginger and spring onions to the wok and fry in the sesame oil for around 1 minute before adding the finely chopped garlic and fry for a further 1 minute

 

Add the vegetable stock along with the miso paste, juice of lime and bring to a simmer for around 7-8 minutes

 

Add the coconut milk, dash of turmeric and leave to simmer on a medium heat for a further 5 minutes, adding the soba noodles to cook

 

Slice the toppings ready to garnish the soup

 

Pour the soba soup into bowls then garnish with the freshly sliced pepper, carrot and spring onions, add the fried aubergine and sprinkle with sesame seeds and fresh coriander

ginger miso soba soup
ginger miso soba soup curried ramen recipe
Dinner Lunch & Light Bites

Pulled Vegan Chick’n Pitas

vegan pulled chicken wraps
vegan pulled chicken wraps
vegan pulled chicken wraps

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:

100g seasonal tomatoes

1/2 small red cabbage

Large handful spinach

___

2 large handmade pittas per person:

250g plain flour

1 tbsp olive oil

150ml warm water

1 tsp fast yeast

pinch salt

 

 

___
Method:
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

Miix 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

Bread & Dough Dinner

Banh Mi Pizza

banh mi pizza topping vegan
banh mi pizza topping vegan
banh mi pizza topping vegan

For the base:

500g strong flour

1 tbsp olive oil

1 tsp salt

1 1/4 tsp yeast

240ml luke warm water

___
Topping ingredients:

Pak choi

Carrot

Spring onions

Frozen ginger

1 red & 1 green chilli

Handful dairy free cheese

2 tbsp passata

handful sesame seeds

1 tbsp sriracha mayo

Method

By Hand

Mix the luke warm water and yeast together in a cup and leave for five minutes

Bring all of the dough ingredients together in a bowl, adding the water and yeast and knead for around 8-10 minutes until a springy dough comes together, leave in a clean bowl with a drop of olive oil and leave in a warm place for 1 hour

Knock back the dough and divide into 2 balls

Flour a work surface and using the palm of your hand push the dough to create a pizza base then cover and leave to prove for a final 30 minutes

 

 

By machine

Select option number 18 on the Panasonic 2522 bread maker which will knead the dough and leave to prove. All you need to do is flour a work surface and using the palm of your hand push the dough to create a pizza base then cover and leave to prove for a final 30 minutes

 

Add the pizza toppings then add to a preheated oven (220ºC) and bake the bases for around 7-8 minutes

 

Enjoy!

Dinner

Creamiest Vegan Mac & Cheese

cheese pasta vegan friendly
cheese pasta vegan friendly
cheese pasta recipe vegan plant based

Ingredients:

250g macaroni

Pinch salt 

 

For the sauce

 

75ml olive oil | ½ cup

400ml oat milk | just less than 2 cups

¼ cup nutritional yeast (optional)

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

100g grated vegan cheese |1 cup

 

Optional topping:

4 brussels sprouts, peeled to the leaves

1 clove minced garlic 

pinch of salt

Method

 

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

 

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

 

Dinner Recipe

Chorizo & Paprika Pasta

sausage pasta vegan recipe
sausage pasta vegan recipe
sausage pasta vegan recipe

Ingredients

1 red onion

1 stalk celery

3 cloves garlic

1 tbsp tomato puree

1 large red pepper

3-4 vegan chorizo sausages

1 400g tin chopped tomatoes

250ml water

1 tbsp smoked paprika

1/4 tsp salt

1 bay leaf

1 tsp sage

 

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.

sausage pasta vegan recipe
sausage pasta vegan recipe
Dinner Recipe

Steamed Jackfruit Buns

vegan jackfruit steamed buns sainsburys
steamed jackfruit buns vegan
jackfruit bao bun
jackfruit bao bun vegan recipe

Ingredients

For the filling

  • 1 inch ginger
  • 2 spring onions
  • 2 cloves of garlic
  • 400g Jackfruit
  • 100g plum and hoisin sauce

For the buns

  • 480g plain flour
  • 20g caster sugar
  • 25g fast yeast
  • 1tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp water
  • sprinkle of sesame seeds - to garnish
  • 1 tsp sesame oil - to cook

Method

For the Bao

In a large mixing bowl, add all of the dry ingredients, and mix together

Add the luke warm water and luke warm oat milk (it's crucial the liquid is room temperature so it reacts with the yeast)

Mix together with your hands and bring together to form a dough, then knead for 8-10 minutes

Once the texture of the dough is springy, pop it back in the bowl with a little oil to help remove it, cover with a tea towel and leave in a warm place for 1 hour

 

***This would be a perfect time to prepare the filling***

 

Once the dough has doubled in size (if it's cold you may need to leave it up to 2 hours) knock back the dough and roll into a fat sausage shape

Slice into 8-10 equal portions (refer to the images below)

Using a rolling pin, roll each portion into a circle around 1-2cm in thickness

Add 1 tsp of the hoisin sauce to the centre of each circle, then add 1 tbsp of the jackfruit filling on top, then bring the sides up and pinch the top to create the sealed bun

Place the filled buns to a bamboo steamer and steam for 8-10 minutes until the dough is spongey to touch

Garnish with coriander and sesame seeds and enjoy!

For the filling

Finely chop the spring onion, the ginger and garlic and fry in a wok with the sesame oil for 4-5 minutes

Drain the jackfruit and discard the hard edges, then add the rest to the frying pan and cook on a high heat for 5-10 minutes then add the hoisin sauce, keep on a medium heat for a further 10 minutes then set aside for the buns

 

jackfruit bao bun vegan recipe
jackfruit bao bun vegan recipe
jackfruit bao bun vegan recipe
vegan jackfruit steamed buns sainsburys
vegan jackfruit steamed buns sainsburys
steamed jackfruit bun recipe vegan
Dinner Recipe

Lemongrass & Ginger Noodle Curry

Lemongrass vegan noodle curry
Lemongrass vegan noodle curry
Lemongrass vegan noodle curry

Ingredients

For the stock

1 white onion

3 cloves garlic

1 thumb size piece of ginger

1 fresh lemongrass stalk (sub for two dried)

1 400g tin full fat coconut milk

1 tbsp tamari (gluten free soy sauce)

700ml veg stock

2 tsp turmeric

1 pack udon noodles (sub for glass or flat noodles)

 

Veg

1 courgette

1 bulb pak choi

1 red pepper

1 yellow pepper

 

topping

1 lime quartered

1 tbsp sesame seeds

Method

Finely chop the onion, fry in a little sesame oil, then add the finely chopped chilli and grated ginger

After around 5 minutes of frying, add the minced garlic and fry for a further 1 minute

Slice the peppers and courgette then pop them in the frying pan with the tamari, turmeric and lemongrass and allow to fry for a further 5 minutes before adding the 700ml stock then bring to a simmer for around 10 minutes

Take off the high heat, then add the coconut milk, noodles and pak choi, pop a lid on top and allow to steam for around 5 minutes

Serve up with sesame seeds and a wedge of lime and enjoy!

Lemongrass vegan noodle curry
Lemongrass vegan noodle curry
Dinner Recipe

Ginger & Garlic Golden Curry

ginger noodle curry vegan

This week I had a lovely delivery from Tenderstem so decided to whip up a delicious noodle curry that would work perfectly with salt steamed Tenderstem. So without taking your attention away too long, here is the recipe!

ginger noodle curry vegan
ginger noodle curry
ginger noodle curry vegan lucy and lentils recipe

Ingredients

For the stock

1 white onion

3 cloves garlic

thumb size piece of fresh ginger

1 red chilli

1 tin coconut milk

1 tbsp tamari

1 tsp turmeric

1 tsp cumin

700ml veg stock (sub for just water if needs be)

 

Veg

3 spring onions

1 courgette

2 peppers

5-6 Tenderstem

1 pack ribbon noodles

 

Garnish

1 spring onion

1 tbsp sesame seeds

large pinch salt

tsp chilli flakes

 

 

 

Method

Use either a large pot or a deep pan, pop it on a medium heat with a drizzle of sesame oil

Finely dice the onion and gently fry whilst you chop the chilli, ginger and garlic cloves

Add them to the pan, making sure to let the garlic cook through before stirring

Roughly chop the peppers, courgette and spring onion and add to the pan with the tamari (aim for bite size chunks of veg)

After 5-6 minutes of frying add the veg stock,  turmeric and cumin and bring to a simmer for around 10 minutes

Turn the heat right down then add the coconut milk, noodles and Tendertem, pop a lid on top and leave to steam for around 5 minutes

Garnish with sesame seeds, finely chopped spring onion, chilli flakes and a pinch of salt

Enjoy!

 

ginger noodle curry vegan
ginger noodle curry vegan lucy and lentils recipe
Bread & Dough Dinner Recipe

Steamed Fluffy Bao Buns

steamed bao bun recipe vegan
steamed bao bun recipe vegan
bao bun recipe lucy and lentils

With De Dietrich

Home made bao buns are fluffy, delicious and perfect paired with a crunchy spicy filling, so today I'm sharing a recipe I've tried to make as simple as possible.

I'm working with De Dietrich on this recipe to show off the fancy steam oven settings that make steaming food incredibly easy. It's as easy as filling the little water drawer and letting the oven do the work. With a controlled temperature inside, there is no worry of loosing heat and ending up with flat and soggy food.

*note, the oven was gifted in partnership of recipe development*
vegan steamed bao bun recipe
vegan steamed bao bun recipe
Bao bun recipe
vegan steamed bao bun recipe
steamed bao bun recipe vegan
Bao bun recipe vegan lucy and lentils de dietrich
vegan steamed bao bun recipe
steamed bao bun recipe vegan
Bao bun recipe vegan lucy and lentils de dietrich
vegan steamed bao bun recipe
steamed bao bun recipe vegan
Bao bun recipe vegan lucy and lentils de dietrich

Ingredients

dry

3 cups plain flour 480g

1 ½ tbsp caster sugar 20g

½ tsp salt

1 tsp sachet fast yeast 

1 tsp baking powder

 

wet

1/2 cup oat milk room temperature

1/2 cup +1 tbsp water luke warm

 

cauliflower filling

1 head of cauliflower cut into small bite size florettes

½ cup plain flower

1/2 tsp garlic powder

¼ tsp salt

1 tsp good quality 5 spice mix

½ tsp chilli flakes

1 tsp sesame seeds

¼ cup oat milk

 

Method

for the bao

In a large mixing bowl, add all of the dry ingredients, and mix together

Add the luke warm water and luke warm oat milk (it's crucial the liquid is room temperature so it reacts with the yeast)

Mix together with your hands and bring together to form a dough, then knead for 8-10 minutes, a light bit of exercise for you

Once the texture of the dough is springy, pop it back in the bowl with a little oil to help remove it, cover with a tea towel and leave in a warm place for 1 hour

Once the dough has doubled in size (if it's cold you may need to leave it up to 2 hours) knock back the dough and roll into a fat sausage shape

Slice the roll into 8-10 equal portions then lightly flour the surface and a rolling pin

Make each of the pieces into a rough ball and roll into an oval shape, around 2cm thick, then add a drop of sesame oil and fold in half (the sesame oil helps it not stick)

Repeat until all of the dough is folded then pop on a baking tray, cover with a tea towel and leave for the final prove for a further 30 minutes

 

for the cauliflower

Preheat the oven to 180ºC

Mix all of the ingredients together in a mixing bowl, then add the cauliflower florettes and make sure each bite is completely covered

Place onto a baking tray and bake for 30-40 minutes until nice and crispy

 

steaming the bao

Using the steam setting on the oven, set it for 12 minutes - you will be prompted to fill the water draw until full to ensure enough to steam

Once ready, pop the bao in the oven and allow to steam for the full 12 minutes until beautiful and fluffy

After they're steamed, prep some crunchy veg to fill the bao then add the piping hot crispy cauliflower wings

Top with sriracha, chopped nuts and sesame seeds and enjoy!

 

steamed bao bun recipe vegan
steamed bao bun recipe vegan
steamed bao bun recipe vegan
steamed bao bun recipe vegan
Dinner Lunch & Light Bites Recipe

15 Minute Mexican Jackfruit Toasted Wraps

vegan mexican jackfruit wraps
vegan mexican jackfruit wraps
vegan mexican jackfruit wraps

Ingredients:

1 tin jackfruit
1 pack of Schwartz Mexican Seasoning
1 small green pepper
1 small red pepper
4 gluten free tortilla wraps (BFree)
3 tbsp vg mayonnaise
1 lime
1 ripe avocado

Method:

Pull apart the jackfruit and add to a frying pan with 1 tsp olive oil and fry for around 8 minutes

Chop the peppers, add to the pan and season with the Mexican seasoning -Use another pan, place on top of the jackfruit mix (pop a bit of tin foil in between) and press down the help cook the jackfruit and peppers for a further 5 minutes

In a small frying pan, heat the tortillas on each side until toasted

Add a scoop of the vg mayonnaise to the tortilla, add a scoop of avocado, add a squeeze of fresh lime juice, then layer on the jackfruit and pepper mix

Repeat until you've filled each tortilla and enjoy!

vegan mexican jackfruit wraps
vegan mexican jackfruit wraps