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
Tortilla Wrap Hack – Kimchi Cheese Edition
This tortilla hack seems to be storming the internet and for good reason. It’s simple, delicious and so easy to make for lunch or dinner. This time I’ve filled mine with kimchi, vegan cheese and sriracha with spinach and tomatoes. This tortilla toasted wrap was made on a whim but ended up being one of my favourite lunch time recipes to date.
What will you need?
Tortilla wrap, this can be white, wholegrain, seeded, you name it.
Kimchi, the flavour maker in this recipe. Kimchi is a Korean food which consists of fermented cabbage.
Sriracha mayo, again bringing the heat, this is a delicious sauce to add.
Vegan Mayo, to add a creamy texture.
Vegan cheese, I used a smoked gouda but you can use whatever you have in the fridge!
Sesame seeds, for a little bit of texture
Spinach and tomatoes, to get a little fruit and veg into your meal of course.
Kimchi Cheese Tortilla Wrap Hack
This tortilla wrap hack is taking over the social media world so I thought I would share one of my favourite ways to enjoy it! Filled with vegan cheese and kimchi this is packed with flavour.
- 1 tortilla wrap
- baby spinach handful
- 25 g vegan cheese I used Follow Your Heart Smoked Gouda
- 3 vine tomatoes
- 1 1/2 tbsp kimchi
- 1 tbsp vegan mayonnaise
- 1 tsp sesame seeds white or black
- 1 tbsp sriracha mayo
Place your grill or toastie machine on to get nice and hot
Slice from the centre of the rap to one edge
Think of the tortilla as four quarters, piling the ingredients onto each side
I layered the spinach & sriracha on one quarter
Cheese & tomato on another
Kimchi on the third
Mayo and sesame seeds on the final quarter
Fold the tortilla in on itself on each quarter to create a layered quesadilla looking sandwich
Toast or grill for around 5 minutes until delicious and crispy
Top with more sriracha and enjoy!
Easy Roasted Pepper Pasta Recipe
Perfect for batch cooking, this roasted pepper and garlic pasta dish can be doubled up in portions or frozen. The sauce can be whipped up and popped into freezer bags for evenings where you’re not sure what to cook. Simply heat until creamy and smooth and stir in with cooked pasta. Delicious!
Let’s Get Into The Recipe
Garlic- I’ve kept the skins on for this recipe as it helps prevent the garlic cloves from burning in the pan when roasting. You can peel them off before adding to the blender but it works just as well with the skin kept on.
Peppers- I’ve used bell peppers for this recipe however it will also work for romano peppers.
Dried Herbs- I’ve used a mix of dried basil, thyme, rosemary and sage as these work beautifully together. It can be adapted to what you have in your cupboards but just remember you want around 2 tbsp of herbs to make sure the flavour comes through.
Vegan Mozzarella- This isn’t an essential ingredient but if you want a cheesy pasta, add a good handful (around 80g) to make this the ultimate comfort food. If you’re a nutritional yeast lover, simply swap the mozzarella for around 1tbsp of nutritional yeast instead.
Vegan Creme Fraiche- I used a vegan creme fraiche (oatly) however you can use vegan single cream. Note it’ll be a little thinner in texture. You can always thicken it by adding a handful of cashew nuts.
Salt & Pepper- Don’t forget to season generously with salt and pepper. Pasta loves nothing more than these two ingredients so don’t scrimp! I season the water to boil the pasta as well as the veg before roasting, and then another pinch to the sauce for good measure.
Roasted Pepper & Garlic Pasta
Easy and delicious roasted pepper and garlic pasta dish. Just a few key ingredients to make this, and perfect for batch cooking. The sauce can be made in advance and frozen for evenings where you can't be bothered to cook.
- 2 bell peppers
- 1 red onion
- 3 cloves garlic skin on
- 1 tbsp olive oil
- 125 ml plant based milk
- 150 ml vegan creme fraiche sub for vegan single cream *will be thinner in texture
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp dried basil
- 1 tsp dried thyme
- Large pinch salt & pepper
- 1 tbsp olive oil to add to the blender
- Handful of vegan mozzarella optional
- 5-6 Tendetstem
Roughly chop the peppers and quarter the onion, add to a tray with 1 tbsp olive oil, the dried herbs and garlic cloves to roast for 40-45 mins at 180°C
Add approx 200g dried pasta (enough to serve 4) to a pot of boiling water, and cook until al dente. Add the tenderstem to a steaming rack above the pasta, or simply add to the pot with the boiling pasta for the last 5 minutes of cooking
Once the veg is cooked, add to a blender along with the oat milk, creme fraiche, olive oil, salt and pepper and blitz until smooth
Drain the pasta (saving a bit of water) then mix together with the pasta sauce, on a low heat, adding in the mozzarella (optional ingredient). taste test adding a little more dried basil if needed
Add the tenderstem on top, sprinkle another pinch of salt and black pepper over the top and enjoy!
Swap vegan cheese for 1 tbsp nutritional yeast
If you want this extra thick, sub the plant based milk for 125ml of more vegan single cream
You can use fresh pasta, just follow the cooking instructions as it'll need less time boiling
Miso Soba Noodle Soup Recipe
This Miso Nikomi Udon (which means cooked miso soup) is delicious, full of flavour and packed with umami from the miso, tamari and mushrooms. Ready in less than 20 minutes this has to be one of my favourite week night comfort foods.
Clearspring White Miso- I used the Clearspring white miso paste for this recipe as it’s a little sweeter and lighter in colour. Add 1 heaped tbsp to the soup just a few minutes before serving.
Mushrooms- You can use any mushrooms you like however I used a mix of mushrooms such as oyster, shiitake, chestnut and chantarelle for a delicious mix of texture and flavour.
Udon- This is a type of wheat based noodle. It’s thicker than ramen or soba and perfect for soups and broths. You can use any thickness of noodle for this really however I definitely recommend udon.
Tamari- Tamari is just a gluten free soy sauce but carries a slightly different flavour. It adds a delicious kick of umami and works perfectly with mushrooms.
Sesame oil- Using sesame oil to fry the mushrooms adds a delicious nutty flavour and also works better on a high heat.
Finely chop 1/2 the ginger then grate in the other 1/2 to the stock
Fry the mushrooms with the garlic, ginger and chilli on a medium-high heat to get a delicious crisp edge, then set aside a good spoonful to place on top of your soup just before serving to keep them lovely and crispy
Add the miso towards the end of the recipe, this helps keep the delicious flavour
Squeeze ver 1/2 lime to get a zingy pop of flavour to accent the miso
Finely grate the carrot to top then blanch in the hot soup for a 1-2 minutes before serving to slightly soften
Miso Nikomi Udon
A delicious vegan friendly udon soup packed with flavours of ginger, garlic and most importantly white miso. The mushrooms are seared with tamari and sesame oil making them delicious and crispy, perfect for topping this soup.
- 1 red chilli
- 3 cm piece of ginger
- 1 tbsp sesame oil
- 1 tbsp tamari
- 3 cloves garlic
- 200 g mixed mushrooms
- 120 g udon noodles
- 800 ml boiled water
- 1 heaped tbsp white miso paste
- Grated carrot
- 1 lime
- 1 tbsp sesame seeds
- 3 spring onions
Start by adding the sesame oil and tamari to a deep pan, place on a medium heat then add the finely chopped ginger and chilli then fry for around 3 minutes
Fry the garlic off for a further 2 minutes
Add the mushrooms and fry on a high heat for 6 minutes
Add the water, noodles and miso paste and heat for a further 3 minutes
Serve up with grated carrot a squeeze of lime, finely chopped spring onions and a sprinkle of sesame seeds
*top tip, set some of the fried mushrooms aside to place on top at the end to keep them delicious and crispy
If you like this recipe, why not try my peanut tofu ramen.
Easiest Vegan Tomato Pasta Recipe
This recipe is perfect for batch cooking for lunch time, made in less than 20 minutes and vegan friendly. It’s so simple, you can adapt it to fit whatever veggies you have in your fridge but the main ingredients are tinned tomatoes, pasta, garlic and oregano.
Tinned Tomatoes – Using tinned tomatoes helps keep this recipe simple, cheap and easy to make all year round. You can swap for fresh tomatoes if you’re lucky enough to have around 500g and they’re in season.
Garlic- I’ve used 3-4 cloves in this recipe however depending on how strong you like it, feel free to add another for a really punchy dish.
Oregano, Basil & Thyme- These dried herbs are always knocking around in my cupboard, ready for soups and pasta dishes like this. I’ve used the same measurement of oregano to bail with a pinch of thyme.
15 Minute Tomato Pasta
For those nights where you're in a hurry, don't have many ingredients in and just need some comfort food. Perfect for batch cooking for those lunch boxes too. You can swap the veggies to suit whatever you have in your cupboards / fridge.
- 1 red onion
- 3 cloves garlic
- 1 courgette
- 1 small broccoli head
- 400 g tinned tomatoes
- large portions of pasta to serve 2
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp sage
- Large pinch salt & pepper
- 1 cup of pasta water added at the end
- 100 g spinach
Pop the kettle on, pour the boiling water into a pot then add the pasta to boil straight away
Fry off the chopped onion for a 3-4 minutes before adding the chopped garlic, courgette and broccoli
After another 3-4 minutes of frying add the tinned tomatoes and season with the basil, oregano and sage
Once it's bubbled for a further 2 minutes, add a cup full of the pasta water and add to the pan and keep on a high heat until the pasta is ready
Drain the rest of the pasta, throw it in the pan with the tomato sauce, add the spinach, give it a stir & season generously with salt and pepper
Top with breadcrumbs or vegan Parmesan if you’re feeling fancy!
If you like this recipe why not try my Cheesy Pasta Recipe