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Dinner Recipe

Roasted Pumpkin and Leek Risotto

pumpkin and leek risotto vegan

Roasted Pumpkin and Leek Risotto

This risotto recipe stars roasted pumpkin and leeks to make a delicious bowl of comfort food with loads of flavour and brilliant for autumn cooking. I’m working with the British Leek Growers’ Association to create a handful of recipes focusing on the versatility of leeks in every day cooking.

What’s in this recipe?

Leeks- Swapping onions for leeks in this recipe as they give a delicious sweet flavour that works with the pumpkin. I’ve chopped them really finely for this recipe to sweat down in a pot at the start of the recipe.

Pumpkin- It’s autumn when I’m writing up this recipe and millions of pumpkins are thrown in landfill every halloween. Make sure to use up your pumpkin in a tasty recipe such as this one. I’ve roasted the pumpkin as I think that it’s the best way to enjoy pumpkin as it caramelises whilst baking.

White wine- For a while I tried making risotto without wine and have come to the conclusion it just doesn’t work without it! You don’t have to use anything fancy, but it definitely helps with the recipe to include it.

Arborio – For a good risotto you want the correct rice. Using arborio will give you a creamy risotto as it has a higher starch content. You want to add the stock a little at a time as it likes to absorb slowly.

pumpkin and leek risotto vegan

Cooking tips:

Add the stock slowly: Risotto rice (arborio) loves to absorb liquid slowly. A good tip is to add around 250ml of the stock at a time until it has absorbed it, then add the next ladle full.

Roast the squash– I like roasting the pumpkin as it gives a delicious caramel like flavour to it. You can cube it into small pieces and simply add it to the risotto along with the leeks, however I love to add it in at the end once roasted.

Sweat off the leeks- You can use butter or olive oil to sweat off the finely diced leeks depending on preference, if you put the lid on top of the pot it’ll help create steam to sweat them down.

Use those pumpkin or squash seeds- Don’t throw away the seeds from the pumpkin, simply remove the stringy bits of the pumpkin that holds it together, place on the tray with the pumpkin and roast for around 15 minutes

Top with fresh herbs and extra virgin olive oil- I love risottos when they have fragrant herbs and rich extra virgin olive oil on top of each serving.

pumpkin and leek risotto

pumpkin and leek risotto vegan

Roasted Pumpkin and Leek Risotto

A delicious risotto for autumn with pumpkins being full in season. Vegan friendly, comfort food and easy to make this recipe is perfect for batch cooking.
Prep Time 10 mins
Cook Time 32 mins
Servings 2 people

Ingredients
  

  • 1 small pumpkin cut into 3cm cubes
  • 1 tbsp olive oil
  • 1 tsp dried thyme and dried sage
  • Save the pumpkin seeds to roast
  • 2 leeks around 220g
  • 2 tbsp of butter vegan or dairy
  • 3 large cloves garlic minced
  • 1 tsp chopped fresh thyme
  • 120 g arborio rice
  • 250 ml white wine
  • 900 ml vegetable stock we use boiling water and stock cube
  • Generous pinch of salt and pepper to season
  • 1/2 lemon squeezed
  • fresh parsley

Instructions
 

  • Preheat the oven to 200°C
  • Chop the pumpkin, toss in the oil and herbs then roast on a tray for 40 minutes, turn over after around 30 minutes
  • Prep the ingredients for the risotto, then add the leeks to a large pot with the butter and sweat down for around 5 minutes
  • Add the minced garlic, continue to fry for two minutes before adding the arborio rice, fresh chopped thyme and toss until coated
  • Add the white wine and allow the rice to absorb, followed by adding a ladle full of the vegetable stock at a time until each bit has been absorbed by the rice, season generously with salt and pepper
  • For the final ten minutes of baking, add the pumpkin seeds to the tray of pumpkin and allow to roast
  • Once the rice has fully absorbed the stock add the roasted squash to the pot, squeeze in 1/2 lemon juice, season again to taste and serve up. Top with the toasted pumpkin seeds and chopped walnuts

If you like this recipe why not try my 15 minute Leek and Crispy Tofu Stir Fry

leek and tofu stir fry vegan recipe

Dinner Lunch & Light Bites Recipe

15 Minute Crispy Tofu and Leek Stir Fry

leek and tofu stir fry vegan recipe

Easy 15 Minute Stir Fry with Leek and Crispy Tofu

A speedy 15 minute vegan stir fry using Leeks, Tofu and Radishes. Full of crunch and texture this is really quick to make and so delicious. A perfect stir fry to make in the autumn and winter to make the most of those veggies.

This recipe is made in partnership with the British Leek Growers’ Association

What’s in the recipe?

Leeks- This time slicing them lengthways and thinly, they create a vegetable like noodle. They keep their crunch with this recipe, only being added to the wok for the final 3-4 minutes of cooking. Don’t be scared to use the full leek for this recipe, the dark green end gives a slightly different texture in this stir fry.

Tofu- My favourite thing to use in stir fry as it can cope with the high heat perfectly. Just an easy sauce to coat and flavour and you have a delicious form of protein in this dish.

Chilli- I used Thai chillies for this recipe however you can use whatever you. have at hand, depending on how spicy you like it.

Noodles- For this recipe I’ve chosen udon noodles that just need to be heated in boiling water for a few minutes before they’re cooked. You can swap this out for the instant ramen noodles if preferred. If you’re gluten free try using rice noodles or soba noodles.

vegan leek stir fry

Tips and Tricks

Timing – to be time efficient, prepping things like the boiling of the kettle for the noodles, getting the wok on a high heat, using a grater for the ginger and garlic will help speed things along.

High heat- Getting the wok to a nice high heat will help with the cooking time, you want to keep the food moving by stirring and tossing to ensure it doesn’t burn. Once you add the sauce to the pan with the veggies it’ll sear everything beautifully.

Don’t add the leeks and radish until the end- Don’t be tempted to throw everything in at the same time. We want the leeks and radishes to remain nice and crunchy, so by adding them towards the end of cooking it’ll help them stay delicious and fresh.

leek and tofu stir fry

Find More Recipes over on Instagram and TikTok

leek and tofu stir fry vegan recipe

15 Minute Crispy Tofu & Leek Stir Fry

A speedy 15 minute vegan stir fry using Leeks, Tofu and Radishes. Full of crunch and texture this is really quick to make and so delicious. A perfect stir fry to make in the autumn and winter to make the most of those veggies.
Prep Time 5 mins
Cook Time 8 mins
Servings 2 people

Ingredients
  

  • 1 leek sliced thinly lengthways
  • 1 thumb sized piece of ginger finely chopped
  • 3 cloves garlic finely chopped
  • 4 radishes thinly sliced
  • 1 red chilli thinly sliced
  • 1 green chilli thinly sliced
  • 1 lime
  • 200 g tofu 2cm cubed
  • 1 tbsp sesame seeds
  • 80 g udon noodles or wheat noodles
  • 2 tbsp sesame oil
  • 2 tbsp tamari sub for soy sauce
  • 1 tsp mirin
  • 1 tsp brown sugar

Instructions
 

  • Add 1 tbsp sesame oil to a wok, place on a high heat
  • Once hot add the chilli and ginger and fry for a few minutes before adding the garlic and tofu
  • In a small bowl, stir together the soy sauce, mirin, sugar, squeeze of 1/2 lime and remaining sesame oil then add to the wok
  • Add the udon noodles to a pot of boiling water and simmer for five minutes
  • Toss the wok allowing each side of the tofu to cook then add in the thinly sliced radish and leeks, 1/2 the sesame seeds then add in the cooked noodles with a splash of the water from the pot, and fry together on a high heat for the final 2-3 minutes
  • Garnish with 1/4 lime, a sprinkle of sesame seeds. We recommend serving with chilli crisp oil

If you like this recipe why not try my Leek Twist Bread

leek and garlic twist bread lucy nd lentils vegan

Dinner Recipe Sides & Savoury Snacks

Halloween Salsa and Melted Cheese Pumpkin Pies

halloween easy pies

Halloween Inspired Pumpkin Shaped Salsa and Cheese Pies

These are just 6 ingredients, really easy to make and vegan friendly too. Perfect for the halloween season, these pumpkin shaped pies are stuffed with Holy Moly Salsas and vegan cheese to create the ultimate comfort food.

What’s in the recipe?

Puff Pastry- Most puff pastry found in the shops is accidentally vegan friendly. I use a ready made sheet that simply needs unrolling and warming to room temperature before using.

Holy Moly Salsa- For this recipe I’ve used the new Smoky Red Pepper and Tomato Salsa along with the classic Tomato and Mango salsa. The larger pumpkin has the smoky red pepper one, whereas the smaller pumpkins have the tomato and mango salsa.

Vegan Cheese- I’ve used a block of mature cheddar style ‘cheese’ which I had grated to help melt a little quicker inside the pies.

Tomatoes- I love the tangy sweet pop of flavour from the tomatoes in this, you can easily leave this ingredient out however I love it for the texture.

Vegan butter- Using melted plant based butter mixed with the Smoked Paprika creates the perfect glaze for the pastry before popping in the oven. It gives a beautiful orange colour to help with the theme too.

halloween vegan pies

Tips and tricks:

Pastry- I find letting the pastry warm up a little from the fridge helps it stay easy to work with. Don’t let the pastry get too warm otherwise it’ll become difficult to work with and won’t hold the filling very well.

Preheat the oven- Get the oven up to 200ºC whilst making the pumpkins so it’s piping hot when you put the pumpkins in.

No cookie cutter?-Don’t worry, simply free hand it, that’s what I did. I just folded the sheet of pastry in half then cut out the pumpkin shapes so each pumpkin had the perfect other half to fit the shape.

Leftover pastry?- Simple cut into long strips and twist the two together, coat in the butter and paprika, top with vegan cheese and bake with the pumpkin shapes. Zero waste too!

Leave them in the oven until golden- You don’t want undercooked pastry, everyone’s oven is slightly different so make sure the top has changed to a beautiful golden pastry colour on top before taking out of the oven.

Pumpkin scoring – Using a sharp knife, score moon shaped lines into the top of the pastry to create the look of the pumpkin

Stems- For the stalk of the pumpkins, I use use pieces of the leftover pastry and shaped them into the stalk and popped them at the top of the pumpkin.

pumpkin halloween vegan pies

halloween easy pies

Halloween Salsa and Cheese Pumpkin Pies

Just 6 Ingredients needed for these easy Halloween inspired salsa stuffed Pumpkin shaped Pies. A great recipe to make for the spooky season, using Holy Moly's Salsa for the filling along with vegan cheese for a simple but delicious filling.
Prep Time 20 mins
Cook Time 23 mins
Servings 6 Pumpkins

Ingredients
  

  • 1 sheet of puff pastry
  • 3 -4 tbsp Smoky Red Pepper & Tomato Salsa
  • 3-4 tbsp Tomato and Mango Salsa both @holymolydips
  • 70 g vegan cheese grated
  • 1 large tomato sliced
  • 2 tbsp vegan butter melted
  • 1 tsp smoked paprika

Instructions
 

  • Roll out the puff pastry sheet and using either a pumpkin cookie cutter, or free hand, cut out 2 large pumpkin shape and 4-6 smaller pumpkin shapes
  • On the large pumpkin, place a few tbsp of the Smoky Red Pepper and Tomato Salsa on one side, 1 handful of grated vegan cheese, a few slices of tomato, then place the other piece on top, pinch the edges together then coat in some of the melted butter and paprika
  • Repeat with the smaller pumpkins but with the Tomato and Mango Salsa
  • Place on a lined baking tray and bake for 22-25 minutes, or until golden on top

This post was in partnership with Holy Moly.

vegan pumpkin halloween pies

If you like this recipe why not try my Home Made Pop Tarts / Hand Pies 

 

Dinner Recipe

Sun Dried Tomato and Kale Pasta Soup

Sun Dried Tomato and Kale Pasta Soup

Easy Pasta Soup Recipe with Sun dried Tomato & Kale

Vegan, hearty and rich sun dried tomato pasta soup. Packed with kale for added vitamins and texture, this soup is delicious and can be served with or without the plant based cream depending on preference.

Why settle for soup or pasta, but combine them to create the ultimate vegan dinner idea. This one is so comforting and perfect for either summer or autumn. You can add plant based cream at the end of the cooking process to create an even richer pasta soup if preferred.

What’s in the pasta soup?

Pasta- I’ve used Conchiglie pasta for this one as the little shells make perfect cups for holding more of that delicious soup filling. If you don’t have this pasta, feel free to use whatever you have in your cupboards.

Sun dried tomatoes – These give a sweet but rich flavour and depth to the recipe. I’ve used them in the stock by chopping them fine, but also to top the soup so you get a delicious pop of flavour.

Kale- It’s best using the leaf rather than the stalk for this recipe, so strip off the leaves and scrunch with your hands. Lot’s of people call it ‘massaging kale’ but essentially the process is just making the leaf a little easier to digest and chew.

Vegan Cream- There are so many brands that do a plant based cream alternative now, so it’s really easy to find in the shops. This makes the recipe even richer, creamier and delicious. If you don’t want to add the cream, please feel free to leave this out and just have a tomato based soup.


Pasta soup recipe

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Sun Dried Tomato and Kale Pasta Soup

Sun dried Tomato and Kale Pasta Soup

Vegan, hearty and rich sun dried tomato pasta soup. Packed with kale for added vitamins and texture, this soup is delicious and can be served with or without the plant based cream depending on preference.
Prep Time 5 mins
Cook Time 15 mins
Servings 2 people

Ingredients
  

  • 100 g conchiglie pasta or any dried pasta
  • 2 tbsp plant based butter
  • 1 red onion finely diced
  • 5 garlic cloves finely chopped
  • 2 tbsp chopped sun dried tomatoes
  • 1 roasted red pepper finely chopped (I use the ones that you get in jars)
  • 2 tbsp tomato puree plus a splash of boiling water
  • 1 stock cube + 1l boiling water I used the pasta water
  • 80 g kale roughly massaged and torn
  • 1 tsp each dried sage basil and parsley
  • Large pinch of salt and pepper to season

Serve with

  • Cracked black pepper
  • Sun dried tomatoes
  • Toasted bread
  • 100 ml plant based single cream

Instructions
 

  • Start by getting a pot of water onto boil with a generous pinch of salt and add the pasta, leave to cook for around 8-10 mins
  • Add the vegan butter to a pot and start frying the red onion, chopped sun dried tomatoes and pepper for around 6 minutes
  • Add the minced garlic to the pot and continue to fry for a further 2-3 minutes
  • Drain the pasta, adding the water to a bowl and mix with the stock cube
  • Add the tomato purée with a spoonful of water and whisk together and leave to fry for a few minutes before adding in the vegetable stock, dried herbs and kale*
  • After a minutes of bubbling away, add the pasta and continue to heat for a minute or two before serving with sun dried tomatoes on top and cracked black pepper
  • If you're adding the vegan cream, add with the last 3 minutes of cooking as you don't want a high heat otherwise it'll curdle. Stir through and enjoy with some crunchy toast.

Notes

Top tip with the kale, remove the big stalks, roughly massage top help make it easier to cook and chew

If you like this recipe why not try my hearty harissa, cauliflower and potato stew

Chickpea and potato stew vegan

pasta soup recipe

Dinner Recipe

Coconut Curry with Vegan Meatballs

coconut curry with vegan meatballs

Creamy Coconut Curry with Vegan Meatballs

A creamy coconut curry with vegan meatballs and courgette noodles. Golden, warming and perfect for a simple but indulgent meal. Vegan friendly and easy to swap out ingredients. If you want to add basmati rice to serve on the side, feel free!

 

What’s in the recipe?

Coconut milk- To help create the creamy curry I like using full fat tinned coconut milk. Any brand will work, there’s no real preference but full fat will ensure a deliciously creamy and thick sauce.

Meatballs- Again, no real preference, I feel like you all know your favourite brand for vegan meatballs however I used the Linda McCartney ones. They need baking along side the curry being made, then adding to the pot. If you’re making this in a slow cooker, they can simply cook from scratch over the hours of the day.

Tinned tomatoes- This creates a gorgeous sweetness to work with the coconut milk. Definitely recommend using a good quality tinned tomatoes or a passata. Passata will give a richer curry flavour, especially if you use a one with added garlic and herbs.

Turmeric- This helps give a gorgeous golden colour to the curry. It’s flavourful and colourful and perfect for this recipe.


creamy coconut curry with vegan meatballs

Swaps and Changes

Want to make this more filling?

Add in 80g of cooked basmati rice per person if you want to bulk out this meal and make it perfect for dinner time with friends.

Don’t like vegan meatballs?

Using something like quorn vegan chicken pieces will also work for this recipe. You don’t have to use a vegan meatball if it’s not your thing.

Don’t have birdseye chillies?

Don’t worry, simply add 1/2 tsp hot chilli flakes to the recipe.


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coconut curry with vegan meatballs

Coconut Curry with Vegan Meatballs

A creamy coconut curry with vegan meatballs and courgette noodles. Golden, warming and perfect for a simple but indulgent meal. Vegan friendly and easy to swap out ingredients. If you want to add basmati rice to serve on the side, feel free!
Prep Time 10 mins
Cook Time 35 mins
Servings 2 people

Ingredients
  

  • 1 tbsp oil
  • 1 large shallot finely diced
  • 4 cloves garlic finely diced
  • 1 tsp tamari
  • 1 thumb size piece of ginger finely chopped
  • 250 g vegan meatballs
  • 400 g tinned tomatoes or 250g Passata with 100ml water
  • 400 g full fat coconut milk
  • One red pepper thinly sliced
  • 1 tsp mustard seeds
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric
  • 2 dried Birdseye chilli mild
  • 1 courgette peeled with a serrated julienne peeler
  • Salt & pepper

Instructions
 

  • Drizzle a glug of olive oil into a large pan, add the finely chopped shallot, mustard seeds and bursdseye chillies and fry for 4 minutes
  • Add the ginger, chilli and garlic to the pan and continue to fry for a further few minutes before adding the pepper and vegan meatballs and tamari*
  • After a few minutes add the chopped tomatoes or Passata and coconut milk, and reduce to a low simmer, add the cumin, turmeric, salt and pepper and pop a lid on top so the meatballs can cook (around 15-20 mins)
  • If the curry is looking a little thick, add a ladle of water to loosen it up, taste test adding a little more spice if needed
  • In the meantime prepare the courgette, check if the vegan meatballs are cooked through then add the courgette noodles and heat through for 3-4 minutes just to soften slightly
  • Serve and enjoy

Notes

*if you’re using frozen meatballs, I’d suggest baking them in the oven whilst cooking the curry for around 12-15 mins before adding to the curry to finish cooking
*if you’re adding rice noodles to bulk out this dish, add to the pot along side the courgette noodles

If you like this recipe why not try my Creamy Chana Masala recipe

vegan chana masala recipe tilda rice

coconut curry meatballs

Dinner Recipe

Best 10 Minute Instant Noodle Hack

instant noodle hack vegan

10 Minute Instant Noodles

This instant noodle hack (which is vegan friendly) will become your new go-to on those nights where you want a delicious and quick recipe that takes less than 10 minutes to make. This recipe is made with and instant ramen noodle pack mixed with a few key ingredients to give it loads of flavour, making this a tasty hack to turn instant noodles into something bougie.

What’s in the recipe?

Instant Noodles- I used a vegan friendly instant pack of ramen noodles, the ones that you just add boiling water and add the flavour packet. You can use whatever noodles you have to hand, but I find ramen noodles work brilliantly with the flavours of ginger and garlic.

Ginger- I love grating ginger into the recipe, it adds lots of zing, flavour and subtle heat.

Garlic- You can use garlic powder or fresh garlic to this recipe, whatever you have at hand. If you use fresh garlic, mince it to make it quicker to cook and to make sure there’s no large garlic chunks in the noodles.

Tenderstem- I love tenderstem as it has a lovely crunch however you can use broccoli florets or sugar snap peas.


10 minute noodle hack

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instant noodle hack vegan

Best 10 Minute Noodle Hack

A 10 minute instant noodle hack to instantly upgrade instant ramen noodles. A delicious bowl of comfort food when you need something delicious but with minimal effort and time in the kitchen. It makes enough to serve one HUGE portion, or two smaller portions for lucnh.
Prep Time 3 mins
Cook Time 7 mins
Servings 1 people

Ingredients
  

  • 1 pack of instant ramen noodles
  • Enough boiling water to cover the noodles
  • chopped Tenderstem I use about 4 stems
  • add the packet seasoning you get in the instant noodles
  • 1 tbsp grated ginger
  • 1 tbsp soy sauce
  • 120 g chopped tofu
  • 1 tsp chilli crisp oil

Garnish with

  • 1 tsp chilli crisp oil
  • 1 tsp sesame seeds
  • chopped spring onion

Instructions
 

  • In a wok, cover the instant noodles in boiling water*, add the chopped tenderstem and simmer for 3 minutes
  • Drain 80% of the water leaving a good ladle full in the wok, add the packet seasoning you get in the instant noodles along with 1 tbsp grated ginger and 1 tbsp soy sauce
  • Add in 120g chopped tofu and 1 tsp chilli crisp oil and fry on a high heat for around 5 minutes
  • Garnish with more chilli crisp oil and sesame seeds and enjoy!

Notes

*For the water, I had enough to submerge the noodles and broccoli fully, so around 300ml

If you like this recipe why not try my Pearl Barley Risotto Recipe

pearl barley risotto lucy and lentils

Dinner Recipe

Pearl Barley Vegetable Risotto

vegan vegetable risotto with bulgar wheat

Pearl Barley Roasted Vegetable Risotto

Using pearl barley as the base for a risotto instead of arborio makes a delicious alternative. This vegan friendly risotto is naturally gluten free with lots of flavour and brilliant eaten cold the next day. If there’s just two of you there’ll be loads for leftovers in the week. 

What’s in the recipe?

Pearl Barley- This is a grain that can be either cooked from raw or soaked overnight. If you know you’re cooking this in the evening, soak in the day, drain then add to the pot just as instructed. It will take less time to cook if it’s been soaked.

Vegetables- I’ve used courgette, tomatoes and peppers, sliced into small pieces as it works with the grains if they’re slightly smaller. If you roast the vegetables on a tray with the herbs and olive oil, it gives a delicious flavour instead of adding to the pot. If you’re unable to roast them, simply add the vegetables to the pot after frying the onion and garlic, sizzle for a few minutes then add the grains and white wine.

White Wine- I get asked if you can replace the wine, however having made risotto without it, can confirm it doesn’t create the same flavour. It’s really difficult to find a good substitute so find a nice white wine (vegan friendly if you’re vg) and enjoy. You don’t have to spend much on a bottle


Cooking Tips

Pear Barley- When cooking this grain, you can soak them for a few hours beforehand if you want to, however it isn’t essential to this recipe. If you do soak them, it will reduce the cooking time from about 40 minutes to 25 minutes.

White wine- I think the wine is a really essential ingredient for a good risotto, pour it into the pot before adding the stock, so it absorbs into the pearl barley. That way it’ll cook off the alcohol but retain the flavour.

Roasting the veg- I think adding the vegetables to the oven gives a delicious caramelised flavour. If you chop them up into fairly small pieces it also really helps it work with the grains without being too bit to take a big bite.

Slow and low- With a risotto the trick is to not rush but instead simmer and stir slowly. This will allow all the delicious flavours to marry each other and turn into a pot of comfort food.

Add my pepper and garlic oil to each bowl. Find the recipe just HERE. It’s a paste recipe, almost like harissa, so add a drizzle of the oil made from the paste to each bowl, it’s delicious!


pearl barley risotto vegan

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vegan vegetable risotto with bulgar wheat

Pearl Barley Vegetable Risotto

Using pearl barley instead of arborio to make this delicious vegetable risotto. It's vegan friendly and naturally gluten free with lots of flavour and brilliant eaten cold the next day. If there's just two of you there'll be loads for leftovers in the week.
Prep Time 5 mins
Cook Time 44 mins
Servings 4 people

Ingredients
  

  • For the roasting tray:
  • vine of tomatoes about 250g
  • 1 courgette diced
  • 1 pepper diced
  • Generous pinch of salt pepper, smoked paprika and thyme
  • For the pot:
  • 1 Knob of vegan butter 2 tbsp
  • 5 cloves garlic
  • 1 large shallot or red onion
  • 250 g Pearl barley
  • 200 ml white wine
  • 1.2 l Boiling water + stock cub
  • 1 tsp dried thyme
  • 1 tsp salt
  • Generous serving of cracked black pepper to own preference
  • 1 tsp fresh parsley or dried

Instructions
 

  • Pop the oven on to 200°C and add all of the veg to a roasting tray, add the seasoning with a drizzle of olive oil and toss, then pop in the oven and leave for 30 mins
  • Place the large pot on a medium heat, add the vegan butter and the diced shallot and fry for 4 minutes before adding the finely chopped garlic cloves
  • After a few minutes add the Pearl barley and toast before pouring in the white wine and allow to simmer and soak
  • Once soaked up, add the dried thyme and vegetable stock a cup full at a time until each batch has been absorbed
  • Once you’ve added all of the stock, add the salt and pepper, pop a lid on top and leave to simmer on a medium heat for a further 15 minutes or so
  • After around 30 minutes once the veg has cooked, the risotto should be about fully absorbed, add the roasted veg to the pot, mashing in the delicious tomato juices
  • Once the Pearl barley has softened and cooked, serve up with fresh chopped parsley (or dried) another pinch of salt and pepper and enjoy!

Notes

•Flora vegan butter is great
•A good drizzle of extra virgin olive oil to top each dish is also great!
•If you want an extra kick add my garlic and pepper paste oil to each dish also!

If you like this recipe why not try my Asparagus and Mushroom Risotto

asparagus and shiitake vegan risotto

 

pearl barley risotto lucy and lentils

Dinner Recipe

Garlic and Mushroom Tagliatelle

creamy vegan tagliatelle

Creamy Garlic and Mushroom Tagliatelle

This oyster mushroom and garlic tagliatelle is creamy, delicious and ready in 15 minutes. You can easily swap the mushrooms to the type you have at hand. It makes two huge portions with a little leftover for lunch.

What’s in the recipe?

Mushrooms- I’ve used a mix of oyster and shiitake mushrooms in this recipe, however you can use chestnut, portobello or cup. Any will work for this, it helps to have 2 or 3 different types to add different textures.

Tagliatelle- I’ve chosen tagliatelle as it works perfect at holding lots of that delicious creamy sauce, however any pasta will work with this recipe.

Garlic- I like using 5 cloves for this recipe as it really works with the cream, however if you’re not a huge fan of garlic use 3 cloves instead.


creamy mushroom vegan tagliatelle

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creamy vegan tagliatelle

Garlic and Mushroom Tagliatelle

Oyster and shiitake mushroom creamy tagliatelle recipe flavoured with lots of garlic, and all vegan friendly. This easy recipe takes 15 minutes to make with minimal preparation. You can easily swap the mushrooms to fit what you have available.
Servings 2 people

Ingredients
  

  • 200 g tagliatelle
  • 300 g wild mushrooms
  • 5 cloves garlic or 3 large cloves
  • 2 tbsp olive oil
  • 1 tbsp tamari
  • 1/2 tsp marjoram
  • 1 tsp smoked paprika
  • 250 ml vegan single cream I use Oatly
  • 1 tsp cracked black pepper
  • 1 tsp salt
  • Ladle pasta water 250ml
  • 1 tbsp fresh chopped basil or oregano to top
  • Salt & Pepper for garnishing

Instructions
 

  • Get a pot of water on to boil, heavily salt then add the tagliatelle, and bubble for 10-12 minutes
  • Roughly chop the mushrooms and finely dice the garlic cloves. Add the garlic to a frying pan with the olive oil, fry for 1-2 minutes then add the mushrooms and tamari, continue to fry
  • Add in the dried herbs, after a few minutes when the mushrooms have browned off add the vegan single cream and drop the heat to low, to make sure the cream doesn't curdle
  • Heavily season the creamy mushrooms with salt and pepper and add a ladle full of the pasta water, mix
  • Drain the cooked tagliatelle and add to the creamy mushrooms and stir until coated, top with fresh oregano or basil, plate up and serve with a little more salt and pepper to top

Notes

Swap tagliatelle for any pasta of choice
Swap marjoram for dried sage
Swap 5 cloves of garlic for 1 tsp garlic powder
Swap fresh oregano for fresh basil

If you like this recipe why not try my Meatball Tagliatelle Recipe

creamy vegan meatball pasta

Dinner Lunch & Light Bites Recipe

Baked Cream Cheese & Tomato Gnocchi

cream cheese vegan gnocchi

Cream Cheese & Tomato Gnocchi – Slowly Baked

This delicious vegan baked cream cheese and roasted tomato gnocchi is full of flavour, comforting and a delicious plant based dinner option. It’s an easy recipe to pop in the oven and let it do its magic whilst you wind down for the evening. It’s a similar process to the viral Tiktok baked feta pasta recipe, this time swapping the feta for vegan cream cheese and swapping pasta for gnocchi.

What’s in the recipe?

Gnocchi- I use dried gnocchi as you quite often find fresh gnocchi has milk powder in it. However either will work!

Cream Cheese- I use a delicious vegan version from Nush. You can find lots of brands have this as a vegan option now, such as Oatly or supermarket brands. Plain or herbed will work for this recipe, whatever you have at hand.

Tomatoes- I’ve used baby tomatoes for this recipe however a range of tomatoes will work. I find the smaller cherry sized tomatoes work better for a recipe like this. Slowly roasted they transform into beautiful pockets of flavour and texture to mix into the cream cheese.

Garlic- You can use 5 cloves or if you’re doubling up the recipe, whack a whole bulb of garlic in to roast. It’s a key ingredient in this recipe.


cream cheese gnocchi vegan recipe


Cooking Tips:

Peel the garlic- Before adding to the roasting dish, peel the garlic so it roasts easily, making it easy to mash with the back of a fork into the cream cheese.

Mash together- Once the tomatoes, cream cheese and onion have baked, mash together with a potato masher or the back of your fork until deliciously creamy. If you want the onion to be pulsed in, add the entire thing to a food processor before adding the gnocchi.

Gnocchi water- Add a ladle full of the water used to boil the gnocchi to make the sauce delicious and smooth. I’d take a mug full so around 250ml.


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cream cheese vegan gnocchi

Baked Cream Cheese & Tomato Gnocchi

Vegan baked cream cheese and roasted tomato gnocchi pot. Just a few key ingredients to make this delicious plant based recipe, and only two pots needed to bring this together. It's a similar concept to the viral baked feta pasta, this time with a vegan cream cheese and gnocchi.
Prep Time 5 mins
Cook Time 39 mins
Servings 2 people

Ingredients
  

  • 250 g gnocchi
  • 5 cloves garlic
  • 100 g vegan cream cheese I use nush
  • 1 red onion optional
  • 200 g tomatoes baby or cherry
  • 1 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • Large pinch salt & pepper
  • Garnish with fresh oregano

Instructions
 

  • Preheat the oven to 200°C fan
  • Add the tomatoes, quartered red onion, peeled garlic cloves and olive oil to a roasting dish
  • Add the dried herbs, create a space in the middle and add the cream cheese to the middle, pop in the oven and bake for 25 minutes
  • In a pot of boiling water, add a generous pinch of salt with the gnocchi and simmer for a few minutes, drain but leave a ladle full of the water in the pot
  • When the tomatoes have baked, mash the garlic and tomatoes into the cream cheese and mix until creamy then add in the cooked gnocchi and water
  • Mix together then add back to the oven for 5 minutes, garnish with fresh oregano or basil and enjoy

If you like this recipe why not try my Roasted Tomato Risotto

vegan tomato and garlic risotto

cream cheese vegan gnocchi

Dinner Recipe Sides & Savoury Snacks

Grilled BBQ Watermelon Skewers

grilled watermelon recipe vegan

Grilled BBQ Watermelon Skewers (Perfect Vegan BBQ)

These grilled bbq watermelon skewers transform the flavour of the sweet watermelon usually eaten as a snack. The marinade creates a delicious umami packed flavour which works perfectly with the watermelon when grilled on a high heat. Ideal for skewers when paired with corn on the cob and peppers to have at a BBQ.

What’s in the recipe?

Watermelon- I’ve used 1/2 a watermelon to make 6 packed skewers. Cutting the watermelon into similar size cubes helps with the cooking process.

Corn- I’ve chosen a precooked corn on the cob, however if you have it raw, simply parboil for 15 minutes to soften.

Garlic- Lots of delicious garlic to marinade the watermelon and veg. Paired with the soy sauce and smoked paprika, it creates a delicious dressing.

Soy Sauce- You can use soy sauce or tamari if you’re gluten free. This helps create a lovely rich flavour with the garlic and soaks up into those veggies.

Smoked Paprika- I prefer smoked paprika as it has a lovely rich undertone to the spice. You can use regular hot paprika if you prefer more spice to smokey.


grilled bbq watermelon skewers

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grilled watermelon recipe vegan

Grilled Watermelon Skewers

Grilled BBQ watermelon skewers perfect for a vegan BBQ. Flavoured with garlic and soy sauce marinade this grilled fruit transforms from a sweet to umami packed bite.
Prep Time 23 mins
Cook Time 14 mins
Servings 2 people

Ingredients
  

  • 1 green pepper
  • 2 corn on the cob precooked
  • 1/2 watermelon
  • 3 cloves garlic
  • 4 tbsp soy sauce
  • 2 tbsp garlic infused olive oil
  • 1 tsp smoked paprika
  • Good pinch salt & pepper

Instructions
 

  • Start prepping the corn by popping in a pot of boiling water for 15 minutes to soften
  • Prep the watermelon by slicing into cubes along with the pepper
  • In a large dish mix the soy sauce, olive oil, paprika, and minced garlic cloves then add the pepper and watermelon, quarter the sweetcorn and add in once softened
  • Salt and pepper the veg and leave for at least 15 minutes
  • Get the BBQ on, add the marinated veg to skewers (should make 4-5) and add to the grill, leave to sear on each side for around 5 minutes
  • Enjoy topped with fresh herbs and pine nuts, or just enjoy as is!

Notes

  1. Once you have the skewers on the bbq, brush in the leftover marinade to make sure there's none going to waste
  2. If you don't have precooked corn on the cob, simply chop each cob in half and add to a pot of boiling salted water for 15 minutes to soften
  3. Leaving for 30 minutes to marinade will help add flavour, if possible marinade for a few hours to soak up the flavour

If you like this recipe why not try Grilled Lettuce Recipe

leftover lettuce recipe ideas