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Dinner Lunch & Light Bites Recipe

Tomato and Garlic Vegan Risotto

vegan tomato and garlic risotto

Roasted Tomato and Garlic Risotto

This risotto recipe is vegan friendly and gluten free, filled with garlic and roasted tomatoes. If you are looking for a recipe to make in the week or to batch cook, give this risotto a try. It’s so easy to make with just a few key ingredients.

What’s in this risotto?

Arborio rice- Perfect for risotto, this rice works best if you add a little stock at a time until it absorbs it and repeat until all stock has absorbed

White wine- You don’t have to have anything fancy for this recipe, just choose a cheap – mid range price and it will work beautifully to add flavour and creamyness.

Garlic- I’ve added 5 cloves into this recipe to give it tonnes of flavour. You can add a little less if you prefer.

Tomatoes- Using cherry and vine tomatoes for this recipe gives a delicious sweetness to work with the acidity. You can use which ever tomatoes you have at hand.


Why arborio rice?

This is traditionally used in risottos, but you can swap this for soaked bulgur wheat if you would rather that grain. As mentioned before, to get a delicious and creamy risotto, toast the rice in the pan with the butter, garlic and onion before adding the stock. When adding the risotto stock, add a little at a time as you want it to absorb it slowly.


Optional Ingredients

If you want to make this extra indulgent, add 70g of vegan cheese (I’d recommend either a cheddar style or even a smoked vegan cheese) to make this beautifully rich. For a cheesy like topping I added 1 tbsp nutritional yeast.

vegan tomato and garlic risotto


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vegan tomato and garlic risotto

Tomato & Garlic Risotto

Easy Vegan and Gluten Free Risotto. This is perfect for batch cooking, easy to make and so creamy and delicious. You wouldn't know it's vegan friendly so perfect to make for friends and family. Just a few key ingredients and simple steps to make it.
Prep Time 5 mins
Cook Time 30 mins
Servings 2 People

Ingredients
  

  • 1 celery stalk
  • 2 banana shallots
  • 1 tbsp vegan butter
  • 5 cloves garlic
  • 350 g tomatoes
  • 150 g risotto rice
  • 400 ml veg stock
  • 150 ml white wine
  • 1/2 tsp salt

Top with

  • salt & pepper
  • drizzle of olive oil

Instructions
 

  • Start by placing the tomatoes in a baking dish with a drizzle of olive oil and roast at 180ºC for 25 minutes
  • Finely chop the shallots and celery, add to a deep pot with the vegan butter and fry for around 5 minutes
  • Finely chop or mince the garlic cloves and add to the pot, fry for around 2 minutes before adding the risotto rice to the pot
  • Pour in the white wine and toss the rice until its covered and allow to absorb
  • After a minute slowly add the vegetable stock by just adding 1/2 cup at a time until it has absorbed, then pour in the next 1/2 cup until you've added all the stock
  • Generously season with salt and pepper and taste, adding a little more seasoning if needed
  • By this point the tomatoes should be baked, take out of the oven, de-stalk and add to the pot and gently mush with the back of a fork so they release their delicious tomato juice into the risotto
  • Optional toppings: watercress, chopped parsley and nutritional yeast

Notes

If your risotto is looking a little dry, add a little more boiling water at a time until to get that beautiful creamy texture.
You can add other veg such as asparagus or chargrilled peppers would also work
Season before serving and feel free to add fresh herbs such as parsley or top with watercress
Optional topping: 1 tbsp nutritional yeast

If you like this recipe why not try my easy roasted tomato gnocchi bake

gnocchi with slow roasted tomatoes & chilli

Dinner Recipe

Wild Rice and Mushroom Soup

vegan wild rice and mushroom soup

Vegan Wild Rice & Shiitake and Oyster Mushroom Soup

This vegan friendly wild rice soup is really easy to make, slow cooker friendly and perfect for week nights. I’ve tried to combine simple but delicious flavours to bring you a soup that is comforting, hearty and filling.

What’s in the recipe?

Wild Rice- I’ve used a precooked wild rice to save on time, however if you’re cooking the rice from scratch please refer to the cooking notes.

Mixed Mushrooms- I’m a big fan of mixing mushrooms such as oyster, chanterelle and shiitake however you can use whichever mushrooms you can get your hands on.

Vegan Cream- Using a vegan single cream such as oatly or alpro will work a treat for this. It really works with the mushrooms and the smoked paprika.

Tamari- Using tamari with mushrooms helps give an extra kick of umami, as it has an almost ‘meaty’ flavour to it.

Stock- I’ve just used a Kallo stock cube (the post on Instagram was sponsored by Kallo) and boiling water however you can use home made or shop bought stock if that’s available to you.


vegan wild rice and mushroom soup


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vegan wild rice and mushroom soup

Wild Rice & Mushroom Soup

Vegan wild rice and mushroom soup made using vegan cream, shiitake and oyster mushrooms and a simple stock. This can be made in a slow cooker or left to simmer slowly on a stove top for dinner. Either way, this recipe is utterly delicious, comforting and easy to make.
Prep Time 5 mins
Cook Time 21 mins
Servings 2 people

Ingredients
  

  • 1 tbsp vegan butter or olive oil
  • 1 large carrot
  • 1 stalk of celery
  • 1 white onion
  • 4 cloves garlic
  • 200 g mixed mushrooms (I used a mixture of shiitake chanterelle and oyster
  • 1 tbsp tamari
  • 1 Kallo Organic Garlic & Herb stock Cube + 750ml water
  • 250 ml plant based cream

Herbs & seasoning:

  • 1 tbsp smoked paprika
  • 1/2 tsp parsley
  • 1 tsp thyme
  • 1/2 tsp basil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp marjoram sub for chilli flakes
  • 180 g cooked wild rice *refer to notes if cooking in the soup
  • 1 tbsp pine nuts optional to top

Instructions
 

  • Finely chop the carrot, onion, garlic cloves, stalk of celery and fry in the butter for 5 minutes
  • Add the roughly chopped mushrooms and add the tamari, smoked paprika and herbs *note* set aside a handful of the mushrooms to add on top at the end, so they stay crisp
  • Add the water & stock cube and stir together followed by adding the vegan cream and turn right down to a low heat
  • Stir in the cooked wild rice and season generously with salt and pepper

Notes

If cooking the rice within the soup, add an extra 250ml of water to allow the rice to soak up, keep an eye on the levels of water and add a little more if needed
Allow 20 minutes extra cooking time if cooking wild rice from raw

If you like this recipe why not try my Garlic & Tomato Pasta Dish

vegan tomato pasta recipe

Dinner Lunch & Light Bites Recipe

Cumin Roasted Sweet Potato & Chickpea Tray Bake

cumin roasted sweet potato and chickpea tray bake

Slow Roasted Sweet Potato and Chickpeas

This tray bake of slow roasted sweet potato and chickpeas and spices is perfect to serve with a salad or as a side. Topped with a creamy avocado and garlic dressing, this is brilliant to accompany your dinner. It’s beautifully tender, full of flavour and a great combination of textures.

What’s in the recipe?

Sweet potato- Chopping the sweet potato into wedges helps keep the centre delicious and fluffy. For this recipe I’ve used a large sweet potato to yield a large portion.

Cumin, smoked paprika and garlic powder-  These three flavours work so well together, so coat the potatoes and chickpeas evenly to get a delicious flavour on each  potato wedge.

Salt- This is Such and important ingredient to help cook the potatoes and give flavour, be generous with the salt for this dish.

Harissa or chilli oil- I am obsessed with this oil as it’s packed with flavour and helps keep the veggies soft, tender and not burnt in the oven Find my home made harissa oil here.

Chickpeas- Remember to drain them and give them a rinse so they don’t carry the flavour of the aquafaba.


slow roasted sweet potato and chickpea tray bake


Cooking Tips:

Perfectly roasted sweet potato –Coating the sweet potatoes in olive oil will help them when roasting. You’ve probably had sweet potato in the oven where it hasn’t been coated very well and turned a sort of pale orange with burnt edges. Coating it with olive oil and salt will help create this delicious fluffy centre and soft skin.

Low and Slow- Roasting the veggies on a lower heat is always best to get this kind of result. You can even roast as low as 165ºC and roast for around 1hr 20.


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cumin roasted sweet potato and chickpea tray bake

Cumin Roasted Sweet Potato & Chickpea Tray Bake

Slow roasted sweet potatoes and chickpeas in cumin, paprika, garlic and lots of salt to make the most delicious tray bake. Topped with a creamy avocado and garlic dressing, this is brilliant to accompany your dinner, or to bulk out a salad.
Prep Time 5 mins
Cook Time 1 hr
Servings 2 people

Ingredients
  

  • 1 tbsp olive oil
  • 400 g tin of chickpeas
  • 1 large sweet potato
  • 1 red pepper
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1 1/2 tsp smoked paprika
  • 6-7 tenderstem
  • 1 tbsp harissa optional

For the avocado dressing

  • 1 avocado
  • 1 tsp olive oil
  • squeeze lime
  • 1/2 tsp salt & pepper
  • 7-8 black olives

Instructions
 

  • Preheat the oven to 180ºC (fan)
  • Chop the sweet potato into large wedges then place on the roasting tray along with the chickpeas, cumin, paprika, garlic and olive oil and toss together
  • Pop in the oven for 35 minutes
  • Slice the peppers then add with the tenderstem to the roasting tray after the 40 minutes of baking, toss in the delicious spices and oil and roast for a further 20-25 minutes
  • Option to add the harissa or chilli oil to the tray bake to help keep the potato beautiful and soft
  • Prepare the avocado dressing by mixing the ingredients together, option to add chilli flakes too
  • Serve up with the chopped black olives, fresh herbs and the creamy avocado dressing as a salad, or as a side for a bbq or main dinner

Notes

Cooking tips
  • using olive oil to coat the sweet potatoes and chickpeas will help keep them delicious and soft rather then crisp on the edge
  • I use at LEAST 1 tbsp to mix with the spices and coat, but feel free to add a little more
  • I've also recommended adding 1 tbsp of harissa (find my home made one here) or a chilli oil to the sweet potato tray bake too

If you like this recipe why not try my gnocchi with slow roasted tomatoes 

gnocchi with slow roasted tomatoes & chilli

 


chickpea and sweet potato tray bake

Dinner Lunch & Light Bites Recipe

Gnocchi with Slow Roasted Tomatoes

gnocchi with slow roasted tomatoes & chilli

Gnocchi with Slow Roasted Tomatoes, Chilli and Tenderstem

This recipe is so easy to make, just a few key ingredients and ideal for batch cooking for lunch and dinner. The gnocchi can be homemade or shop bought, a pack of tomatoes, some garlic, herbs and tenderstem and you’re winning! I’ve used chilli oil to give this a slight kick but you can swap for harissa paste, or just chilli flakes and olive oil.

Let’s get into the recipe

Gnocchi-Shop bought, home made, either will work. It only takes a few minutes to cook so don’t leave it in the pot for ages!

Vine Tomatoes- You can use vine tomatoes, cherry, plum, you name it, whatever you have in the fridge will work! I love the way vine tomatoes are a little sweeter and the way they roast in the oven.

Tenderstem- You can use tenderstem, broccoli, green beans or even massaged kale (just remember to only add to the oven for 2-3 minutes if using kale)

Chilli Oil- If you haven’t discovered chilli crisp oil, get some! I used Pippy Eats chilli crisp oil which is fantastic but you can either make your own or find it in most Asian supermarkets / online stores

Dried Herbs- you need to season the tinned tomatoes, I’ve used a mixture of sage, marjoram, oregano and garlic with fresh basil on top


slow roasted tomatoes and tenderstem

Cooking Tips and Swaps

Swap chilli oil-  If you don’t have chilli oil, swap for harissa (I have a simple homemade recipe here) or if you don’t have that, just add 1 tsp of chilli flakes and 1/2 tsp cumin to the tomato sauce with an extra kick of garlic, either add 1 extra clove or 1/2 tsp dried garlic

Swap gnocchi- If you don’t have gnocchi you can swap this for pasta, just add an extra 250ml water to the top, add the pasta, pop on a lid and leave to simmer for 15 minutes until soft


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gnocchi with slow roasted tomatoes & chilli

Gnocchi with Slow Roasted Tomatoes

Easy gnocchi recipe, less than 30 minutes, made with slow roasted tomatoes and tenderstem. Vegan recipe which is incredibly easy to make and perfect for after work.
Prep Time 5 mins
Cook Time 25 mins
Servings 2 people

Ingredients
  

  • 1 tbsp olive oil
  • 250 g vine tomatoes with a pinch of salt
  • 400 g tinned chopped tomatoes fill the empty tin 1/2 full with water and add
  • 1 tsp olive oil
  • 1 red onion finely chopped
  • 3 cloves garlic or 1 tsp garlic powder
  • 1/2 tsp dried sage
  • 1/2 tsp dried oregano
  • 1/2 tsp Marjoram swap for thyme
  • 1 tbsp chilli oil I used Pippy Eats, swap for 1 tbsp harissa
  • 1 tbsp chopped fresh basil
  • 250 g gnocchi
  • 5-6 tenderstem can use green beans, broccoli, kale or even spinach

Instructions
 

  • Whack the oven up to 200ºC, add the vine tomatoes with a bit of olive oil in a roasting dish, season with salt and pop in the oven for 20 minutes
  • Finely chop the red onion, add to a deep frying pan with a glug of olive oil and fry for around 4 minutes, add the tinned tomatoes along with all of the, garlic, herbs and fresh basil and chilli oil
  • Fill up the empty tin of tomatoes 1/2 full with water and add to the pot, stir and simmer for for 10 minutes, add in 1 tsp of chilli oil (or harissa) then add the gnocchi for the final 5 minutes of cooking
  • Once the tomatoes are bursting, add the tenderstem, coat in either 1tsp of olive oil or chilli oil and pop back in the oven for 5-6 minutes
  • Bring everything together by plating up, season with salt & pepper and enjoy

Notes

  • Pippy Eats chilli crisp oil is best for this, however if you don't have chilli oil, please swap for 1 tsp chilli flakes or even 1 tbsp harissa
  • I drizzled chilli oil (or harissa) over the tomatoes and tenderstem for the final 5 minutes of roasting in the oven

If you like this recipe why not try my vegan meatball pasta bake

vegan meatball pasta bake

Dinner Recipe

Smooth Chilli Noodle Soup with Leftover Lettuce

chilli noodle soup recipe leftover lettuce

Silky Smooth Chilli Noodle Soup using Leftover Lettuce

Leftover lettuce can be used in recipes such as this delicious noodle soup. It’s crunchy and delicious when grilled and added to ramens and phos offering a gorgeous texture against the noodles and soup. If you’ve made my gyoza noodle soup this is really similar, however to make it extra smooth I’ve put the soup through a sieve to separate the stock.

What’s in the vegan noodle soup?

Stock- I’ve made the stock by using onion, garlic and ginger, boiled water and a stock cube. To make it extra smooth, run this through a sieve before adding the noodles to get rid of the chunks of onion and garlic

Leftover Lettuce- Using lettuce in recipes other than salad shows how versatile it can be! If you marinade it in the sauce and add it to a grill or at  piping hot pan it’ll charr it and give a gorgeous crunch.

Noodles- I use soft wheat noodles bought from Sainsburys, Waitrose or Tesco. They usually have their own brand options but Amoy and Yutaka is also a good brand to go for. Udon or medium size noodles will work, or if you’re gluten free swap for ribbon sized rice noodles!

Sauce- I’ve used a mixture of sriracha, soy sauce, sesame oil and garlic. It makes a delicious marinade and if you fancy doubling this up, feel free. It works to coat the lettuce and to add to the stock.


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chilli noodle soup recipe leftover lettuce

Silky Smooth Noodle Soup with Leftover Lettuce

Silky smooth chilli noodle soup with grilled leftover lettuce. Perfect recipe to use leftover limp lettuce lying around your fridge. Perfect for using up old veggies. Vegan friendly recipe.
Prep Time 10 mins
Cook Time 13 mins
Servings 2 people

Ingredients
  

For the stock:

  • 1 thumb sized piece of ginger
  • 1 large shallot
  • 4 cloves garlic
  • 1 stock cubes + 700ml water
  • 1/2 Lime

Serve with:

  • lettuce grilled
  • Carrot thinly sliced
  • 200 g wheat noodles can use udon or rice noodles

For the sauce:

  • 1 tbsp sesame oil
  • 2 tbsp tamari or soy sauce
  • 2 tbsp chilli sauce such as sriracha
  • 1 tsp maple syrup

Instructions
 

  • Make the sauce by simply mixing all of the ingredients together in a bowl
  • Finely chop the garlic, shallot, ginger and fry in a little sesame oil for 5 minutes
  • Quarter the lettuce, drizzle over some of the sauce and grill for 5 minutes (or you can sear in a non stick pan on a high heat)
  • Thinly slice the carrots then add to the pan along with the stock cube, water, and the rest of the sauce and bring so a simmer for 3-4 minutes
  • To get a silky smooth stock, run through a sieve before serving, otherwise pour into a bowl, serve with the crunchy grilled lettuce, a squeeze of lime and sesame seeds.

Notes

Silky Smooth Option- To get the silkiest soup, make the stock by frying off the onion, garlic and ginger, add the stock cube and water then run through a fine sieve to remove the chunks of onion & garlic. Then follow the other instructions by adding the noodles & carrots & toppings.

If you like this recipe try my Leftover Lettuce Recipe I created with Panasonic and Love Food Hate Waste (one of my favourites)

leftover lettuce recipe ideas

Dinner Lunch & Light Bites Recipe

One Pot Vegan Meatball Pasta Bake

vegan meatball pasta bake

Easy Vegan Meatball Pasta Bake, One Pot Meal

Keeping dinner time recipes quick and easy with this vegan friendly meatball pasta bake. Made in just one pot, this saves on the washing up and can be whipped up in no time, brilliant for popping in the oven and leaving, or to bubble away on the stove top. Lets get into this simple plant based recipe!

Whats in this meatball pasta bake?

Vegan Meatballs- You can use homemade meatballs, but this recipe is for those who want something delicious and fast! I’ve just shop bought ones for this recipe to save on time and fuss.

Tinned Tomatoes- cheap and easy to use, I chose chopped tomatoes as opposed to plum, but no worries if that’s all you have. Just give the tomatoes a chop while in the pot.

Red onion- Red onion or white onion will work for this recipe, I chose red as I just prefer that flavour whilst used in tomato based sauces.

Garlic- The key ingredient for a delicious tomato based sauce, I used 4 cloves but feel free to add one more for all you garlic lovers out there.

Dried herbs and spices- I’ve used a mixture of basil, oregano, smoked paprika and marjoram (if you don’t have this substitute for thyme and a sprinkle of chilli flakes).

Dried Pasta- Pretty much any pasta will work with this so feel free to use a spaghetti, tagliatelle or any shape!


vegan meatball pasta bake

Toppings

Vegan Cheese- I used a vegan mozzarella style cheese but you can easy swap for vegan nutritional yeast which will work like a parmesan topping. You can add the cheese right at the end or pop it back on the stove / in the oven for a further 5 minutes to help it melt.

Pine Nuts- These aren’t essential but I love adding them for texture for a bit of crunch.

Fresh Basil- This will always bring a pot of pasta to life, it’s fragrant, delicious and works a dream.

vegan meatball pasta bake

Vegan Meatball Pasta Bake

No fuss, easy one pot vegan meatball pasta bake on the table in 40 minutes. Perfect for week night meals and leftovers for lunch the next day. Plant based recipe with home made sauce.
Prep Time 7 mins
Cook Time 37 mins
Servings 2 people

Ingredients
  

  • 1 red onion finely diced
  • 4 large cloves garlic finely diced
  • 8 vegan 'meat' balls shop bought or home made
  • 250 g dried pasta
  • 400 g tinned tomatoes
  • 500 ml water feel free to boil the water and add a stock cube for extra flavour
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 1 tsp smoked paprika
  • 1/2 tsp marjoram
  • 1 tsp brown sugar or caster sugar
  • Large pinch salt & pepper
  • 1 tbsp nutritional yeast optional ingredients to give 'parmesan' style topping
  • 50 g grated vegan cheese optional

Instructions
 

  • Preheat the oven to 200°C
  • Sweat off the chopped onion and garlic with a glug of olive oil (in an oven proof pan)
  • Afer around 5 minutes, add in all of the other ingredients (apart from the cheese and nutritional yeas) stir together then pop in the oven for 35 minutes
  • Top with the vegan cheese and continue to bake for a further 5 minutes
  • Season again, sprinkle nutritional yeast & enjoy

If you like this recipe why not try my simple garlic & tomato pot.

15 minute tomato pasta vegan

 

 

vegan meatball pasta bake

vegan meatball pasta recipe

Dinner Lunch & Light Bites Recipe

Leftover Lettuce – Vegan Grilled Lettuce Recipe Idea

leftover grilled lettuce recipe lucy and lentils

Leftover lettuce? I have a brilliant grilled recipe that will turn limp lettuce into a flavour sensation!

Leftover lettuce is one of the most wasted products in the U.K, usually ending up in the bin. However this grilled lettuce recipe is brilliant and will help prevent food waste. You can use whichever sauce you would like to use with this, to fit the style of dinner you’re having. Vegan friendly and served with grilled tofu and noodles, this is perfect for mid week meals.

This recipe was in partnership with Love Food Hate Waste and Panasonic over on my instagram page

Whats in the recipe?

Leftover Lettuce- You can use any leftovers, don’t worry if you don’t have the full head of lettuce, just use the leftovers. I quartered an iceberg lettuce and grilled each quarter.

Dressing – the dressing is the key to this recipe. It is packed with flavour and allows the tofu and lettuce to really take on the spice, oil and umami and transform it. It’s made up of sesame oil, soy sauce (or tamari) chilli, ginger and garlic. It’s a great dressing for tofu and veggies in other recipes too.

Noodles- You can use thick udon noodles or slightly thinner in texture noodles for this dish. If you are gluten free I find rice ribbon noodles will be best.


leftover lettuce recipe vegan idea food waste

Cooking Tips:

Double up the sauce- If you want to drench your noodles in the sauce, simply double it up.

More leftovers the better – you can use pretty much any veggie to accompany this dish, cauliflower leaves will also work for this recipe, follow exact instructions for the lettuce leaves.

Brush the dressing over – using a pastry brush (the kind you find to egg wash) to glaze the tofu, lettuce and radish will help get an even coating.


leftover lettuce recipe ideas


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leftover grilled lettuce recipe lucy and lentils

Leftover Lettuce Recipe - Garlic & Chilli Glazed Grilled Lettuce

Leftover Lettuce? Romaine, iceberg or butterhead, you can use any leftover lettuce to make this delicious grilled vegan friendly recipe served with noodles and tofu. Delicious and packed with flavour, this turns limp lettuce into a delicious crunchy flavour carrier!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Servings 2 people

Ingredients
  

  • 2 romaine lettuce or 1 iceberg lettuce quartered Any kind of lettuce will work, don't worry if you don't have a full head of lettuce either, just use leftovers
  • 3-4 radishes you can use leftover carrot, courgette, or cabbage for this too
  • 250 g firm tofu
  • 1 tsp black sesame seeds
  • 1 tsp white sesame seeds
  • 190 g noodles either medium wheat noodles or udon noodles

For the sauce / dressing

  • 4 tbsp sesame oil
  • 2 tbsp soy sauce or tamari
  • 1 clove minced garlic
  • 3 cm piece ginger minced
  • 1 tsp chilli flakes
  • 1 tsp brown sugar it 1 tbsp maple syrup

Instructions
 

  • Start by placing the Combi Steam Oven on Grill Setting 1, let it heat up (grill, temp 200ºC)
  • In the meantime chop the tofu, radish and quarter the head of lettuce, mix together the sauce ingredients and drizzle over the lettuce and tofu (leave 1 tbsp of the sauce to coat the noodles)
  • Place the tofu on the metal wire rack and grill for around 7 minutes, then flip onto the over side and add the quartered lettuce leaves and radish to the grill, pop back in for another 7 minutes
  • Pop the noodles into a microwave safe bowl submerged in water and microwave for around 2.5 minutes
  • Once hot, drain the water and add the remaining sauce and stir through
  • Serve with the tofu, radish and lettuce and drizzle a little chilli sauce or soy sauce over the top along with the sesame seeds

Notes

*Cooking tips, you can always double up the sauce if you want your noodles to be drenched in it too!
*You can use any leftover veggies to accompany this dish, cauliflower leaves will also work for this recipe, follow exact instructions for that too.
*Using a pastry / egg wash brush to glaze the tofu, lettuce and radish will help get an even coating 

If you like this recipe why not try my 20 minute peanut butter curry

vegan peanut butter chickpea spinach curry

 

leftover lettuce recipe

Dinner Recipe

20 Minute Easy Coconut Lentil Soup

easy vegan dal recipe

Easy Vegan Lentil Soup Ready in 20 Minutes

When it comes to dal, it can be really quick and easy with just a few key ingredients to make a delicious meal. Vegan and gluten free and ideal for batch cooking or freezing. You can add as many vegetables to this as you like, just fry them off before adding the lentils and stock.

What’s in the easy lentil pot?

Red lentils – These cook a little quicker than other lentils so perfect for this dal inspired lentil soup. Even better if you give them a soak before cooking, you can do this whilst chopping and prepping the vegetables.

Garlic- 4 cloves will work a treat for this recipe, mince them or finely chop. A good tip is to add the garlic after the onion, chilli and ginger so it doesn’t burn.

Ginger- This ingredient will give the dish a beautiful flavour, again you can mince, finely chop or grate it into the recipe. A good thumb sized piece if perfect for this dish.

Coconut Milk- I’ve used coconut milk to make this delicious and creamy. If you don’t want such a creamy dal, add about 200g of the coconut milk instead.

Spinach- You can add fresh or frozen spinach, just be sure to add this at the end of the cooking time as you don’t want it to turn to mush.


Cooking Tips for an easy lentil soup

Chop the onion, ginger and garlic really fine. This will help everything fry evenly and prevent any chunky pieces whilst eating.

Soak the lentils- Even just soaking them in just boiled water for 6-7 minutes whilst you prep and fry off the veg will really help make this a speedy dal / soup recipe.

Taste test-This is so important, it will help you decide whether you need a little more salt, pepper, fresh lime juice or chilli flakes to finish and bring it all together.

easy vegan dal recipe lucy and lentils


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easy vegan dal recipe

20 Minute Easy Vegan Lentil Soup

This easy vegan lentil coconut soup recipe can take as little as 20 minutes, just get chopping, soak those lentils and you have a delicious meal ready in no time. Gluten free too!
Prep Time 7 mins
Cook Time 15 mins
Servings 2 People

Ingredients
  

  • 1 tsp olive oil or coconut oil
  • 4 cloves garlic minced / finely chopped
  • thumb sized piece of fresh ginger finely chopped
  • 1 green or red chilli finely diced
  • 1 red onion finely diced
  • 200 g red lentils
  • 600 ml boiling water
  • 1 vegetable stock cube
  • 400 ml tinned coconut milk I used full fat
  • 1 tsp sea salt

Spices

  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 1/2 tsp turmeric

Top with:

  • chopped tomatoes
  • fresh or frozen spinach
  • chilli flakes
  • 1/2 lime squeezed

Instructions
 

  • Start by getting the lentils in a pan or bowl and cover with just boiled water, leave to soak whilst you prep the veg
  • Finely dice the garlic, red onion, ginger, chilli and onion then add to the frying pan with the olive oil and gently fry for around 6-7 minutes
  • Drain the lentils that are soaking then add them to the pan, add the spices, toss so all is coated then add the stock (boiled water mixed with the stock cube)
  • Pop a lid over the top and leave to soak for around 12 minutes
  • Pour in the tinned coconut milk and spinach, add a squeeze of 1/2 lime and stir through until the spinach has wilted
  • Taste test adding a generous pinch of salt & pepper and enjoy hot

Notes

  • If you soak the red lentils for a few minutes before adding to the pan they cook so much quicker
  • Add a squeeze of lime over each bowl serving too for an extra kick of the acidity
  • Sprinkle over chilli flakes & throw in a few chopped tomatoes for texture
  • Feel free to add toasted nuts to the top too

If you like this recipe why not try my Massaman Inspired Lentil and Vegetable Curry 

Vegan Massaman Curry with Sweet Potato and Lentil

 

Dinner Recipe

Shiitake Vegan Gyros with Creamy Oregano Dip

mushroom vegan gyros

Wild Mushroom Vegan Gyros with Oregano Infused Vegenaise

These vegan gyros inspired wraps are made with wild mushrooms (shiitake, oyster and chanterelle) seasoned with a shawarma spice mix and brought together with a creamy vegan ‘mayo’ using Follow Your Heart Vegenaise. Whether you have home made fluffy pittas or shop bought, the filling will bring this dish to life.

Let’s get into the vegan gyros.

Wild Mushrooms- I’ve used a mix of chanterelle, shiitake and oyster mushrooms. At my local supermarket there’s a 250g pack of mixed wild mushrooms which is brilliant for adding a range of texture. If you don’t have access to these, using a mix of portobello, cup and chestnut mushrooms will work a treat.

Shawarma Spice- To give a delicious flavour to the mushrooms, add a good tbsp of shawarma spice mix, which will add a bit of umami to the veg. I also used garlic and

Fluffy Pittas- For a gyros style wrap you want a fluffy big pitta. You can make these by hand however you need a really hot griddle pan or oven to be able to get that fluffy but even bake. I just bought these ones.

Fries- I’ve opted for a white potato to make the homemade chips but you can use sweet potato if preferred. I’ve seasoned the potato with oregano, thyme and salt and roasted them in olive oil.

Herby ‘Mayo’ Dip- I’ve used the Follow Your Heart Avocado Oil Vegenaise for this mixed with oregano, parsley and thinly chopped cucumber.


vegan mushroom gyros

Cooking Tips For Vegan Gyros

Mushrooms & Garlic- To get a beautiful flavour with the mushrooms, fry them with a little tamari and a few cloves of minced garlic for maximum flavour

Crispy Chips- You can add a sweet smoked paprika to the fries to make them feel a little more traditional too! I remember when we were in Athens they had a beautiful sweet smoked paprika salt on them, it was delicious.

Layer up the vegenaise dip- Go heavy on the ‘mayo’ as you want lots of the delicious sauce to accompany the salad & filling.


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mushroom vegan gyros

Wild Mushroom Vegan Gyros with Oregano Vegenaise

Delicious vegan style gyros, flutty pitta filled with shawarma spiced mushrooms brought together with a delicious oregano and parlsey flavoured vegenaise dressing.
Prep Time 8 mins
Cook Time 25 mins
Servings 2 people

Ingredients
  

For the mushrooms:

  • 250 g mixed mushrooms
  • 2 cloves garlic minced
  • 1 ½ tsp shawarma spice mix substitute for cajun
  • 1 tsp olive oil

For the fries:

  • 1 1 large baking potato sub for 1 large sweet potato
  • 1 tsp dried parsley
  • 1/2 tsp oregano
  • ½ tsp thyme
  • Large pinch salt

For the wraps:

  • 2 large tortilla wraps
  • Handful spinach
  • Pickled red onions
  • 3 tbsp Follow your heart avocado oil vegenaise
  • ½ tsp oregano
  • ½ tsp parsley
  • ½ cucumber quartered optional

Instructions
 

  • Preheat the oven to 200ºC and slice the potato into fries, drizzle in oil, the herbs and salt then bake for 30-40 minutes, turning after 20 minutes
  • Fry off the mushrooms in a drizzle of olive oil along with the minced garlic and shawarma spice mix for around 8 minutes
  • Build the wraps by layering on the Follow your heart vegenaise dressing, a handful of spinach, pickled red onions and the mushrooms
  • Layer on the cooked potato fries, fold and enjoy!

Notes

If you're quick pickling the red onion you will need:
1 red onion, 1 tbsp vinegar, 1 tsp sugar 1/2 tsp salt, 4 tbsp water
Thinly slice the onion then place in a jar with the mix for around 10 minutes whilst you're prepping all of the food.

If you like this recipe why not try my Wild Mushroom Tuscan Soup

tuscan mushroom soup recipe vegan

Dinner Lunch & Light Bites Recipe

Korean Inspired Maple & Kimchi Pancake (Pajeon)

korean inspired pancake vegan recipe

Korean Inspired Savoury Pancake (Pajeon)

Inspired by the beautiful Korean Pajeon, this recipe is really simply but is packed with flavour. Now if you’re looking for authentic Korean recipes head over to Joanne from The Korean Vegan who makes the most beautiful and authentic Korean food. But for now, I’m sharing a recipe I’ve created which is a gorgeous savoury pancake recipe. SOURDOUGH starter will take this to the next level. Just pour your discard into a pan instead of the batter and enjoy.

Let’s get into the recipe

Batter- So for the batter it’s just plain flour and lukewarm water. You can use your sourdough discard (if you’re a sourdough extraordinaire)

Spring Onions & Radish- Fried off first in the pan with Tamari and sesame oil before adding the batter on top.

Maple Syrup- For the dipping sauce I’ve used maple to add the sweetness.

Gochujang- A delicious Korean red chilli paste, packed with  heat and flavour. If you can’t find any or get your hands on it, you can substitute this for a chilli paste (such as sriracha) but it’ll alter the flavour.

Kimchi- This is a gorgeous addition to the pancake. Kimchi is a Korean food, a fermented cabbage with chilli – it’s delicious! You can even add 1 tbsp of kimchi juice to the pan when frying the pancake. Be sure to keep your eye out for vegan friendly ones as a lot of kimchi has fish oil in it!


korean inspired vegan pancake

This post was sponsored on Instagram by Maple Canada. You can find the recipe over on their page too, plus lots of other delicious ones for sweet and savoury ideas.

Maple Canada’s Page


korean inspired pancake vegan recipe

Korean Inspired Pancake With Maple & Kimchi

Full of flavour, this Korean inspired pancake (pajeon) is made with kimchi, gochujjang and spring onions. It's packed with flavour and perfect for a savoury pancake recipe. You can use discarded sourdough starter for the batter also.
Prep Time 5 mins
Cook Time 8 mins
Servings 2 People

Ingredients
  

FOR THE BATTER

  • 2 spring onions sliced into thin strips
  • 4 radishes sliced
  • 150 g plain flour
  • 165 ml lukewarm water
  • 1/4 tsp of bicarbonate soda

For the Dressing (Will Serve Both Pancakes)

  • 1 tsp pure Canadian maple syrup preferably amber syrup for its rich taste
  • 1 tbsp sesame oil
  • 1 tbsp gochujang or use a hot chilli paste
  • A splash of tamari or soy sauce

For Frying Each Pancake

  • 1 tbsp sesame oil
  • 1 tsp tamari or soy sauce

Top Each Pancake With

  • 1-2 spring onions chopped finely
  • 2 tbsp Kimchi

Instructions
 

  • Start by mixing the batter together and set to one side
  • Heat sesame oil and tamari in a pan (a skillet pan or non-stick pan works best)
  • Slice the spring onions and radish then add to the hot pan of sesame oil, fry for a few minutes
  • Pour in a ladle full of the batter and slowly move the mix around the pan until it’s covered the base and formed a circular shape
  • Once little bubbles appear on the top, flip over and fry on the other side for 3 minutes

TO MAKE THE DRESSING

  • Mix 1 tsp pure Canadian maple syrup, 1 tbsp sesame oil, 1 tbsp gochujang and a splash of tamari in a small bowl and set aside

TO SERVE

  • Plate and drizzle the dressing over the pancake (keep any extra sauce for dipping), add the kimchi and spring onion and a sprinkle of sesame seeds (optional) and enjoy!

Notes

You want the batter thin enough that it can spread around the pan, you may need to add a dash more water if it is too thick. 
 

If you like this recipe why not try my Banana Pancakes

banana panckaes vegan recipe