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Dinner Recipe

Creamy Pancetta & Crispy Sage Pasta (Vegan)

Pancetta butternut sage pasta vegan
Ready In 25 minutes
Cooking Time 15 minutes
Prep Time 10 minutes
Serves 2

Ingredients

 

  • 1 red onion - finely chopped
  • 3 cloves of garlic
  • 100g chargrilled red peppers antipasto
  • 50g vacon lardons (I used the brand Pioneer)
  • 200g Sainsbury's mezzi rigatoni
  • 1 lemon
  • 100g Oatly crème fraiche
  • 80g peas
  • 80g butternut squash - chopped into cubes
  • 2 sage leaves
  • 10ml olive oil

Method

 

Chop the squash into cubes then add to a pot of boiling water along with the pasta, allow to boil for 12-15 minutes

Finely chop the onion and gently fry in the olive oil with the sage leaves for around 5-6 minutes, then add the minced garlic cloves and continue to fry gently for a further 1 minute

Remove the sage leaves then add the vacon lardon pieces and the chargrilled peppers and gently fry for a further 3-4 minutes

Once the pasta is cooked and the squash is soft, drain and add to the pan with the fried peppers and onions then stir in the oatly crème fraiche and peas, add the salt to season

Serve into bowls and add a squeeze of fresh lemon and garnish with the chopped fried sage leaves

Pancetta butternut sage pasta vegan
Pancetta butternut sage pasta vegan
Dinner Recipe

Easy Pea(sy) & Lemon Arancini

vegan lemon and pea arancini recipe

Ingredients:

190g Cooks&Co Lemon & Pea risotto (cooked and cooled)

1/4 oat milk | 60ml

1/2 cup panko breadcrumbs | approx. 60g mixed with 1 tsp garlic powder, large pinch of salt and pepper

1/4 cup dairy free mozzarella | 40g

To garnish
2 tbsp garlic infused olive oil mixed with 1/4 tsp chilli flakes

OR my delicious homemade harissa 

Method:

Follow the cooking instructions for the Cooks&Co risotto (I fried 4 cloves garlic before adding the
risotto mix to the pan)

Set aside and allow to cool completely

Roll 1 heaped tbsp of the risotto mix in the palm of your hand along with a pinch of the mozzarella -
it should be lovely and sticky

Roll each ball into the oat milk, followed by the panko breadcrumb mix, repeat until all the risotto is
used up

You can either fry the arancini balls in a frying pan filled with rapeseed oil (should be around 2cm
deep within the pan) for 5 minutes on each side until beautifully golden

OR you can drizzle the arancini balls in olive oil and bake at 180ºC for 25 minutes (they will be a
little less golden in colour if baked)

Drizzle in the garlic and chilli olive oil and enjoy with a salad or a delicious tomato and basil sauce

lemon and pea arancini easy recipe
lemon and pea arancini easy recipe
Dinner Recipe

15 Minute Chana Masala

vegan chana masala recipe tilda rice

15 Minute Recipe

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


Ingredients Breakdown

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

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

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

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


vegan chana masala recipe tilda rice


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vegan chana masala recipe tilda rice

15 Minute Chana Masala

Easiest vegan chana masala recipe taking only 15 minutes to cook (as long as it takes the rice) with the option to add cream or yogurt to make this a little lighter, or just as intended with tomatoes.
Prep Time 5 mins
Cook Time 15 mins
Servings 4 People

Ingredients
  

For the base

  • 2 x 400g tin chickpeas
  • 2 x 400g tinned tomatoes
  • 3 garlic cloves minced
  • 1 medium heat red chilli
  • 1 thumb sized piece of ginger 1/2 grated and 1/2 finely chopped
  • 2 x 400ml coconut milk optional to make it creamy as traditionally it's just tomatoes
  • 200 ml water

Spices & Seasoning

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

To top

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

Instructions
 

  • Drizzle 1 tsp coconut oil tsp a frying pan then add the finely chopped chilli and chopped ginger with the drained chickpeas and fry 5 minutes
  • Add the finely chopped garlic to the pan and fry for 1 minute before pouring in the tinned tomatoes and water along with the spices and bring to the boil for around 6-7 minutes
  • Lower to a medium heat then add the grated ginger spinach and the coconut milk if adding then stir together until combined
  • Add the opened pack of Tilda rice to the microwave and heat for 2 minutes
  • Taste test the curry, adding more seasoning if needed
  • Add the chana masala to a bowl along with the hot rice, top with toasted nuts and seeds, another generous pinch of salt and enjoy!

Notes

I used Tilda Wholegrain Basmati to accompany this dish. If you serve with around 90g rice per person this dish will feed 2 people, or 4 as a smaller side dish accompanying another curry. 
Keyword 15 minute meal, chana masala, quick curry, vegan curry

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

Vegan Massaman Curry with Sweet Potato and Lentil

Dinner Recipe

Miso Aubergine Soba Soup

Miso Aubergine Soba Soup

Ingredients

1 tsp peanut oil / sesame oil

1 thumb sized piece of ginger

3 cloves garlic

4 stalks spring onion

1 lime

1 large aubergine cubed

2 tbsp tamari

1 tsp miso paste

700ml vegetable stock

85g soba noodles

 

To Top:

50g spinach

1 red pepper, finely sliced with a julienne peeler

1 carrot, finely sliced with a julienne peeler

2 spring onions

Method

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

 

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

 

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

 

Add the soba noodles and allow to simmer for a further 4-5 minutes, in the mean time slice the toppings ready to garnish the soup

 

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

miso aubergine soba soup
miso aubergine soba soup
Dinner Lunch & Light Bites Recipe

Bloody Mary Orzo Soup with Kale and Pesto

bloody mary orzo soup with kale and pesto

Ingredients

1 tbsp olive oil

1 tbsp Cox’s Bloody Mary Spicer

1 red onion

4 cloves garlic

1 400g tin butter beans or black beans

80g kale

200 g passata

700ml veg stock

½ cup dried orzo

1 bay leaf

½ tsp salt

 

3 tbsp fresh pesto (recipe here)

Method

Finely chop the onion and add to a pot with a glug of olive oil and fry for around 5-6 minutes

Mince the garlic cloves and add to the pan and fry for a further 1 minute

Add the passata, veg stock, drained beans and bay leaf and bring to a simmer for around 5 minutes

Add the bloody mary spicer along with the chopped kale, orzo and a good pinch of salt to taste and continue to simmer for a further 10 minutes

Taste test adding a little more spicer or salt if needed

Serve into bowls and top with 1 tbsp fresh pesto on each bowl

Enjoy

orzo soup with pesto
bloody mary orzo soup with kale and pesto
Dinner Recipe

Peanut Butter Chickpea and Spinach Curry

vegan peanut butter chickpea spinach curry

Ingredients

Fresh

1 finely chopped white onion

1 small red chilli

4 cloves minced garlic

2 red peppers

100g spinach (frozen or fresh will work)

300-400ml boiled water + half a stock cube

 

From the pantry

400g tin full fat coconut milk

280g tinned tomatoes, or passata

400g tinned chickpeas

2-3 tbsp peanut butter

180g basmati or wholegrain rice

*optional* 50g coconut cream (if you don't have the block, simply buy another tin of coconut milk and only use the cream that collects at the top of the tin)

 Handful whole peanuts to top

 

 

Spices

1 tsp cumin (optional)

1 tsp turmeric

1 tsp paprika

 

Method

Add 1 tbsp oil to a large pan then add the finely chopped onion and chilli and peppers and fry for around 5-6 minutes

Add the minced garlic and fry for around 1 minute before adding the tinned tomatoes, drained chickpeas and water then bring to a simmer 

Add the paprika, cumin and turmeric, a large pinch of salt and allow to continue to simmer on a high heat for around 6-7 minutes

Steam or boil the rice whilst the curry is simmering away, for around 10-15 minutes (follow cooking instructions on package but I usually add a 1:2 ratio of rice: water if using basmati)

Add the boiling water and stock cube to the curry, bring the curry to a low simmer and add in the coconut milk and coconut cream along with the peanut butter and spinach, give a good stir, and allow to heat for a further 4-5 minutes

Add a generous pinch of salt then taste test, adding more seasoning if needed

Drain the rice and serve up along with a big scoop of peanut curry, then top with peanuts and fresh coriander (unless you're like me and have the condition where coriander tastes like perfume)

 

Dinner Recipe

Ginger Miso Soba Soup

ginger miso soba curry

Ingredients

For the stock

1 tsp peanut oil / sesame oil

1 thumb sized piece of ginger

1 large aubergine cubed

3 cloves garlic

Juice of 1 lime

1 red chilli

2 stalks spring onion

2 tbsp tamari

1 tsp miso paste

85g soba noodles

500ml vegetable stock

400ml tin full fat coconut milk

 

For the topping

50g spinach

1 red pepper, finely sliced with a julienne peeler

1 carrot, finely sliced with a julienne peeler

2 stalks spring onion

1 tsp black sesame seeds

1 tsp white sesame seeds

 

Method

 

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

 

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

 

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

 

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

 

Slice the toppings ready to garnish the soup

 

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

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

Pulled Vegan Chick’n Pitas with Za’atar

vegan pulled chicken wraps

Za’atar Pulled Chicken Pitas Recipe (Vegan Friendly)

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

Recipe Breakdown

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

Homemade Pita- This is completely optional, however you’l be surprised to see how easy it is to recreate these at home (and how cheap!)
Za’atar- This is a selection of herbs and seeds from the Middle East consisting of oregano, thyme, sesame seeds and cumin.
vegan pulled chicken pitas recipe lucy and lentils

Tips for the pitas

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

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

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

Find me on Pinterest or tag me on Instagram.

vegan pulled chicken wraps

Za'atar Pulled 'Chicken' Pitas

Inspired by my trip to Tel Aviv, these za'atar pulled 'chicken' recipes were part of a project with Linda McCartney to give a delicious vegan lunch idea.
Prep Time 5 mins
Cook Time 15 mins
Proving Time 1 hr
Servings 4 People

Ingredients
  

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

For the mayo:

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

For the filling:

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

Instructions
 

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

method for pita

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

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

za'atar pita recipe vegan

Bread & Dough Dinner

Banh Mi Pizza

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

For the base:

500g strong flour

1 tbsp olive oil

1 tsp salt

1 1/4 tsp yeast

240ml luke warm water

___
Topping ingredients:

Pak choi

Carrot

Spring onions

Frozen ginger

1 red & 1 green chilli

Handful dairy free cheese

2 tbsp passata

handful sesame seeds

1 tbsp sriracha mayo

Method

By Hand

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

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

Knock back the dough and divide into 2 balls

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

 

 

By machine

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

 

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

 

Enjoy!

Dinner

Cheesy Vegan Pasta Recipe

cheese pasta vegan friendly

The Cheesiest Vegan Pasta Recipe

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


Ingredients Breakdown

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

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

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

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

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


vegan cheesy pasta recipe


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Cheesy vegan pasta recipe

Cheesy Vegan Pasta

Plant based cheesy pasta recipe. Made using vegan cheese, this is so rich in texture and flavour. The closest thing to macaroni cheese flavour since going vegan. Swap out the pasta for macaroni to make the traditional dish.
Prep Time 10 mins
Cook Time 23 mins
Servings 4 People

Ingredients
  

  • 250 g macaroni
  • Pinch salt

For the sauce

  • 75 ml olive oil | ½ cup
  • 400 ml oat milk | just less than 2 cups
  • ¼ cup nutritional yeast optional
  • 4 cloves garlic substitute for 1 ½ tsp garlic powder
  • ¼ tsp cracked black pepper
  • ½ tsp salt
  • 1 tsp smoked paprika
  • ¼ tsp dijon mustard
  • 2 tbsp cornflour
  • 100 g grated vegan cheese |1 cup

Optional topping:

  • 4 brussels sprouts optional
  • 12 clove minced garlic
  • pinch of salt

Instructions
 

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

Notes

Optional topping:
Peel off the leaves from the brussels sprouts then add to a pan with a ½ tsp olive oil, the minced garlic and salt and fry for around 5 minutes then add to the top of the pasta
Add a drizzle of truffle oil to make this the most indulgent dish yet!
Keyword cheesey pasta, cheesy pasta, macaroni cheese,, pasta recipe, vegan recipe

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cheesiest vegan pasta recipe