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Dinner Lunch & Light Bites Recipe

Crispy Garlic Sesame Tofu

Posted on September 20, 2022
crispy garlic sesame tofu

Crispy Garlic Sesame Tofu Easy Vegan Recipe

Crispy Garlic Sesame Tofu Easy Vegan Recipe. This recipe will show you how to make the crispiest tofu using sesame oil, garlic, tamari and chilli. This is a step-by-step guide to get the perfect crispy coating using cornflour and non-stick pans. There are a few tips below that delve into the perfect way to get a crunchy coating. 

What’s in this easy vegan recipe?

Garlic- Plain tofu needs flavour adding, so by coating in two minced cloves of garlic.

Sesame oil- This oil works well at a higher heat which is needed for frying the tofu. It gives a brilliant flavour in the sauce and perfect for adding to the tofu.

Chilli flakes- Adding a little heat to this recipe also works well with the plain tofu, this one has chilli flakes rather than fresh chilli.

Tamari-  is just a gluten free soy sauce but it’s got a richer more intense flavour (in my opinion which is better). It’s full of umami and can be found in most supermarkets. If you can’t get your hands on tamari just use soy sauce.

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crispy garlic sesame tofu

Crispy Tofu Tips:

  • If you have a tofu press (Tofuture is a brilliant one) feel free to press the tofu in the morning to cook in the evening.
  • Using a non-stick pan is so important to get a crispy coating on the tofu. If you don’t have one, you will need to use a little more oil to stop the tofu sticking to the base of the pan.
Crispy Garlic Sesame Tofu

Crispy Garlic Sesame Tofu

Crispy Garlic Sesame Tofu Easy Vegan Recipe. This recipe will show you how to make the crispiest tofu using sesame oil, garlic, tamari and chilli. Step by step guide to get the perfect crispy coating using cornflour & good kitchen equipment.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people

Ingredients
  

  • 400 g Firm tofu
  • 3 tbsp cornflour
  • 2 tbsp sesame oil
  • 2 spring onions one for the dressing, one to garnish
  • 1 tsp dried chilli flakes
  • 1 tbsp tamari
  • 2 cloves garlic finely chopped
  • 1 head of broccoli
  • 1 tbsp sesame seeds
  • 1 tbsp chilli crisp oile optional ingredient

Instructions
 

  • Start by draining the tofu, wrap in kitchen roll or a tea towel and squeeze to get excess water out *see notes if you want even crispier tofu*
  • Slice the tofu into bite size cubes then toss in a large bowl with the cornflour until each side is coated
  • Finely chop the garlic, 1 spring onion then add to a bowl with the tamari and chilli flakes
  • Chop the head of broccoli, pop in a glass bowl with a splash of water and add to the microwave for around 3 minutes (or just steam on a stove top for a few minutes)
  • Add the sesame oil to a non stick pan, place on a high heat until it starts to bubble then pour into the mixing bowl with the garlic and onion
  • There should be some sesame oil left over in the non stick pan (if not add just a drizzle more) then add the coated tofu into the hot pan and continue to fry on a medium - high heat until each side starts to turn golden
  • Once the tofu has fried on each side pour in the sesame and garlic mix then toss together, after a minute or two add in the steamed broccoli to cook for the final few minutes
  • Serve up with sesame seeds, the other spring onion finely chopped and a spoonful of chilli crisp oil and enjoy

Notes

Tips for crispy tofu
  • If you have a tofu press (Tofuture is a brilliant one) feel free to press the tofu in the morning to cook in the evening.
  • Using a non-stick pan is so important to get a crispy coating on the tofu. If you don't have one, you will need to use a little more oil to stop the tofu sticking to the base of the pan.

If you like this recipe why not try my Tofu and Asparagus Stir Fry

asparagus and tofu stir fry vegan

crispy garlic and sesame tofu recipe

Dinner Recipe Sides & Savoury Snacks

Vegan Double-Baked Potatoes

Posted on September 16, 2022
vegan double baked loaded potatoes

Vegan Double-Baked Potatoes

These Vegan Double-Baked Loaded Potatoes are easy to make, just need a few simple ingredients and are delicious. The ultimate vegan comfort food. If twice-baked potatoes are your thing then get ready to enjoy this vegan masterpiece. 

What’s in these loaded double-baked potatoes?

Potatoes- For this recipe there are 5-6 medium sized potatoes, but feel free to scale this recipe up or down depending on how many people you are serving.

Olive oil- The key to crispy potatoes is lots of olive oil and salt on the skins.

Garlic- The roasted garlic in this recipe is the perfect pop of flavour to the filling. Simply roast, then squeeze into the filling and mix together.

Fresh Herbs- I’ve used fresh basil but you can use fresh dill or parsley for this recipe.

vegan twice-baked loaded potatoes

Cooking Tips:

Pop in the microwave first- This really helps the inside soften to spend less time in the oven. Remember the prod the potatoes with a fork first.

Drizzle the skins in oil and salt-To get a lovely crispy skin, olive oil and salt helps it go crunchy.

Make sure the butter melts into the filling- You don’t have to use room temp vegan butter for this to work, just mix into the hot potato filling until it melts in.

vegan twice-baked loaded potatoes

vegan double baked loaded potatoes

Vegan Double-Baked Loaded Potatoes

These Vegan Double-Baked Loaded Potatoes are easy to make, just need a few simple ingredients and are delicious. The ultimate vegan comfort food.
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Prep Time 10 minutes
Cook Time 50 minutes
Servings 4 people

Ingredients
  

  • 5-6 medium sized potatoes
  • 1 head of garlic
  • 1 tsp salt
  • 1 tbsp olive oil

For the filling:

  • Roughly mashed potato
  • 2 tbsp vegan butter
  • 10 g freshly chopped basil
  • 1 tbsp dried parsley
  • 80 g grated vegan cheese
  • 2 finely chopped spring onions
  • Cracked black pepper to season

Instructions
 

  • Start by piercing the potatoes then pop in the microwave for 8 minutes
  • Preheat the oven to 200ºC (fan)
  • Transfer the hot potatoes onto a baking tray, drizzle each potato in olive oil and a pinch of salt, chop the head off a bulb of garlic, drizzle with olive oil, place between the potatoes then pop in the oven for 35 minutes
  • Once the potatoes have roasted, slice in half then scoop out the middle into a large mixing bowl, then add the empty potato skins back into the oven whilst you make the filling
  • In the large bowl with the potato, add in all of the filling ingredients along with the roasted garlic (squeeze out of the skin) mix together until combined (save a little vegan cheese to top each potato with)
  • Take the potato skins out of the oven and add the filling to each one, sprinkle with the saved bit of vegan cheese then bake for a further 10-15 minutes

 

If you like this recipe why not try my Smashed Potatoes with Garlic Dip

Smashed Potatoes with dip

 

double roasted potato skins vegan

Dinner Recipe

Easy Vegan Thai Green Curry

Posted on September 15, 2022
easy vegan thai green curry

Quick and Easy Vegan Thai Green Curry

Inspired by Thai Green Curry recipes, I’ve made a simple version with accessible ingredients from the supermarket (in the U.K) which is vegan friendly. There are so many recipe creators that make authentic green curry pastes, so if you’re wanting to go the extra mile, check out some of their work! This recipe is focusing on QUICK and EASY ingredients.

What’s in this Green Curry?

Thai Green Curry Paste- You can make this by hand if you want to, there’s loads of authentic recipes online that will give you a much better flavour than shop bought. But for todays recipe we’re keeping it simple and using a veggie friendly paste from Blue Dragon.

Coconut Milk- This gives the curry a delicious creamy and rich flavour as well as being the main body for creamy sauce.

Ginger and Garlic- These two ingredients marry together to give a delicious base. If you want a hotter curry add in a chopped red or green chilli to the mix.

Lime- This is an important ingredient to the curry, it gives it zest and so much flavour. You need the acidity to slice against the richness of the sauce.

 

easy vegan thai green curry recipe

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easy vegan thai green curry

Easy Vegan Thai Green Curry

Inspired by Thai Green Curry recipes, I've made a simple version with accessible ingredients from the supermarket (in the U.K) which is vegan friendly.
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Prep Time 2 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 1 white onion
  • 4 cloves garlic
  • Thumb sized piece of ginger
  • 3 red peppers
  • 150 g tenderstem
  • 150 g green beans
  • 400 ml full fat coconut milk
  • 50 g Thai green curry paste blue Dragon pot was vegan friendly

Garnish with:

  • 1 tsp chilli flakes
  • 2 spring onions finely chopped
  • Squeeze of 1/2 lime
  • 2 portions of jasmine rice around 180g

Instructions
 

  • Start by finely dicing the white onion and add to a pot with a generous glug of olive oil
  • Whilst the onion fries on a low heat finely chop the ginger and garlic, adding to the pot follower by the chopped pepper
  • Wash the rice then add to a pot, add water, I follow the rule of having the water cover the rice with about the thickness of your finger pad extra - this makes the perfect fluffy rice
  • Once the garlic has fried off add the green curry paste with a splash of water, stir together then add in the full fat coconut milk, bring to a low simmer adding in the green beans and tenderstem, pop the lid on and leave for a further 5 minutes
  • Check the rice has cooked, take off the heat then garnish the curry with the juice of 1/2 lime, chilli flakes and chopped spring onion, don't forget to season with salt!

Notes

Keep an eye out when buying Thai Green Curry Paste as they sometimes have fish in the ingredients list. I used Blue Dragon Pods as they're veggie friendly.
Bulk out the recipe - you can add vegan chicken, quorn or tofu pieces to this to add protein and bulk out the reicipe.

If you like this recipe why not try my 15 Minute Peanut Butter Curry

easy 15 minute vegan peanut butter curry

Dinner Recipe

Protein Creamy Tofu Pasta

Posted on September 13, 2022
Protein Packed Creamy Tofu Pasta

Easy Protein Creamy Tofu Pasta

This protein tofu pasta is creamy, full of flavour and easy to make. It’s ready in 15 minutes and naturally vegan. You can make the sauce as thicker, and it’s easy to reheat for lunch. If you want to reheat this recipe just be sure to add a little more liquid, give it a good stir.

What’s in the Creamy Tofu Sauce?

Tofu- It’s no surprise the main ingredient is tofu, you can use firm or silken for this recipe! If you use firm, you might need a little more liquid to get a silky texture.

Pasta- In this recipe it’s spaghetti but any pasta will work perfectly with this creamy tofu sauce.

Plant based milk- Using a plant based milk such as almond or oat will give a subtle flavour but won’t overpower the recipe. It you want this recipe to be even creamier, add a vegan single cream (in the U.S I think they call it half and half).

Garlic- This ingredient is important to add a delicious flavour because garlic and cream are a match made in heaven.

Nutritional yeast- If you’re new to the plant based scene this isn’t yeast you’d use for baking bread, it’s a dried flake that adds a cheesy and nutty flavour to recipes. Get heaps in this recipe to thicken and give that lovely nutty undertone.

protein tofu pasta

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Protein Packed Creamy Tofu Pasta

Protein Creamy Tofu Pasta

This protein tofu pasta is creamy, full of flavour and easy to make. It's ready in 15 minutes and naturally vegan. You can make the sauce as thicker, and it's easy to reheat for lunch.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 320 g block firm Tofu
  • 1 heaped tbsp nutritional yeast
  • 1 tbsp cracked black pepper
  • Large pinch salt
  • 250 ml pasta water
  • 250 ml plant based milk
  • 4 portions spaghetti
  • 3 cloves garlic finely chopped
  • 3 small shallots finely diced
  • Glug olive oil
  • 100 g spinach

Instructions
 

  • Blend all of the tofu mix together & set aside, the more black pepper the better
  • Pop the spaghetti onto boil in heavily salted water
  • Fry off the minced shallots and garlic in a pan with olive oil, after 4-5 minutes add the creamy sauce along with the 250ml pasta water and mix together, KEEP THE HEAT LOW. If the pan gets too hot it’ll ruin the sauce
  • Add the cooked pasta, fresh spinach and mix together
  • Top each bowl with more salt & pepper to taste and a glug of extra virgin olive oil

Notes

If you want to reheat, add another 200ml plant based milk to the pan to help loosen the spaghetti sauce

If you like this recipe why not try my Gochujang Spaghetti?

vegan gochujang pasta recipe

Dinner Recipe

5 Minute Gochujang and Peanut Butter Noodles

Posted on September 12, 2022
gochujang peanut noodles vegan

Lazy 5 Minute Gochujang and Peanut Butter Noodle Recipe

Ready in just 5 minutes, these vegan Gochujang and Peanut Butter Noodles are perfect for a lazy dinner or lazy lunch. You could even take these to work, simply add the ingredients to a tupperwear box, then add in the noodles and boiling water. This recipe is perfect for those nights where you cannot be bothered to cook.

What’s in these Gochujang and Peanut Butter Noodles?

Instant ramen noodles- Full of flavour and ready in just 2 minutes these noodles are perfect for this recipe. Simply boil water, add to a pot, add the flavour packet and cook for a few minutes.

Gochujang- This Korean sun-dried chilli paste is full of spice and flavour, perfect for adding to noodles.

Peanut Butter- This not only thickens the sauce but adds a really nutty, full flavour to the recipe.

Tamari or Soy Sauce- Think umami when you think of tamari. It’s a gluten free soy sauce but I prefer the flavour and add it to most recipes.

5 minute gochujang and peanut butter noodles

Cooking Tips:

Take to work: You could even take these to work, simply add the ingredients to a large container, then add in the noodles and boiling water.

Make sure there is noodle water- To get silky smooth noodles, you want to make sure there is a bit of water leftover from boiling them, this helps thicken the sauce too.

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gochujang peanut noodles vegan

5 Minute Gochujang and Peanut Butter Noodles

Ready in just 5 minutes, these vegan Gochujang and Peanut Butter Noodles are perfect for a lazy dinner or lazy lunch. You could even take these to work, simply add the ingredients to a tupperwear box, then add in the noodles and boiling water.
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Prep Time 1 minute
Cook Time 4 minutes
Servings 2 people

Ingredients
  

  • 2 packs of ramen noodles
  • 1 tsp Gochujang paste
  • 1 tbsp peanut butter
  • 1 tsp sesame oil
  • 1/2 tsp garlic powder
  • 1 tsp tamari or soy sauce
  • juice of 1/2 small lime

Top with

  • 1 spring onion finely chopped
  • 1 tsp chilli flakes

Instructions
 

  • Start by boiling the kettle, add the two packets of noodles to a pot with the boiling water and flavour packets, allow to simmer for 2-3 minutes until cooked
  • If adding the tenderstem, roughly chop then add to a frying pan along with the ingredients and fry on a high heat for 3 -4 minutes
  • Meanwhile add the gochujang, peanut butter, garlic powder, tamari and sesame oil to a large bowl and whisk together
  • Take a ladle full of the water from the noodles (around 180ml) and add to the peanut sauce to loosen, then add the drained cooked noodles and mix together
  • Top with the spring onion and chilli flakes and enjoy

If you like this recipe why not try my 10 Minute Instant Noodles Hack

10 minute noodle hack

gochujang peanut noodles

Dinner Lunch & Light Bites Recipe

Lemon Orzo Chickpea Soup

Posted on September 12, 2022
lemon chickpea orzo soup

Let’s Make this Lemon Orzo Chickpea Soup

Vegan Lemon Orzo Crispy Chickpea Soup. Ready in 20 minutes, easy, cheap and plant based. This soup recipe is perfect for any season and can be reheated. The crispy chickpeas work as croutons giving a delicious crunch against the silky smooth soup. If you are reheating the soup, be sure to keep the chickpeas in a separate box to keep them crispy and crunchy.

What’s in this soup?

Lemon- Using 1/2 lemon for this recipe, it gives a delicious fragrant and fresh flavour. Taste test and add the other 1/2 lemon juice if you want a more powerful flavour coming through.

Orzo- If you like hearty soups, adding orzo pasta will be perfect for this. Be sure to cook it for only around 12 minutes once added to the soup as you don’t want it to overcook.

Dill- This is such an important ingredient for this recipe as it carries so much of the flavour. You can take the stems off the fresh dill, or just finely chop the entire thing and add to the bowl.

lemon orzo chickpea vegan soup

Cooking tips:

Don’t overcook the orzo- The orzo needs to be cooked for only around 12 minutes to keep the texture.

Crispy chickpeas- Serve fresh out of the oven on top of the soup to keep them crunchy. If you are batch cooking this recipe, keep the roasted chickpeas in an airtight container to keep them crunchy.

Season generously- It is so important to season your food with salt and pepper, especially when making a soup with just a few key ingredients. Taste test, adding a little more salt and pepper if needed.

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lemon chickpea orzo soup

Lemon Orzo Chickpea Soup

Vegan Lemon Orzo Crispy Chickpea Soup. Ready in 20 minutes, easy, cheap and plant based. This soup recipe is perfect for any season and can be reheated
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Prep Time 5 minutes
Cook Time 18 minutes
Servings 2 people

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 1 carrot finely diced
  • 1 white onion finely diced
  • 4 large cloves garlic minced
  • 200 g orzo pasta
  • 1 stock cube + 1l boiling water
  • juice of 1/2 lemon
  • 20 g fresh dill around 4 sprigs, roughly chopped

For the crunchy chickpeas

  • 400 g tin chickpeas
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried dill
  • 1 tsp oregano
  • salt & pepper

Instructions
 

  • Preheat the oven to 200°C, add the drained chickpeas, herbs and seasoning to a baking tray, drizzle the olive oil over and mix, then bake for 30 minutes
  • Add to a large pot, olive oil onion and carrot, then gently fry for around 5 minutes
  • Add the minced garlic, stir through for 2 minutes before adding the orzo, followed by the boiling water and stock cube, stir together and leave to simmer for around 12 minutes
  • Add in the fresh dill and the juice of 1/2 lemon, season generously with salt and pepper (don't forget this step) and taste test, adding a little more seasoning if needed
  • Take the roasted chickpeas out of the oven and add straight to the soup, they will be crunchy acting as a sort of crouton

If you like this recipe why not try my Leek and Orzo and Dill Soup

vegan dill orzo and orzo soup

 

lemon orzo chickpea soup vegan

Dinner Recipe

Vegan & Tomato Lentil Soup

Posted on September 11, 2022
vegan tomato lentil soup

Vegan Tomato & Lentil Soup

This vegan soup is ready in less than 30 minutes and perfect for batch cooking. It uses only a few cheap ingredients, mostly from your cupboard. You can make this in any season but autumn and winter will be perfect, especially on a cold evening where you need something hearty and warming.

So what’s in this easy soup?

Fresh tomatoes and tinned tomatoes –This is the key ingredient in this recipe. Using fresh and chopped tinned tomatoes gives texture different flavours as well as keeping it cheap.

Lentil- For this recipe it’s red split lentils. Top tip, remember to wash the lentils and soak whilst you cook the onion and garlic off, this will help keep the cooking time down.

Stock- You can use a stock cube with boiling water for this recipe to keep it simple.

 

vegan tomato lentil soup

Crunchy Croutons?

If you want the perfect accompaniment for this soup why not try adding these crunchy home made croutons? Using two slices of sourdough, drizzled in olive oil, rosemary and garlic powder to make them. This will work with any leftover bread you have, and even better if it’s slightly stale.

 

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vegan tomato lentil soup

Vegan Tomato & Lentil Soup

This easy and smokey tomato lentil soup is ready in less than 30 minutes and perfect for batch cooking. It uses only a few cheap ingredients, mostly from your cupboard.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 130 g red split lentils
  • 1 onion
  • 4 cloves garlic
  • 100 g tomatoes
  • 1 tbsp smoked paprika
  • 1 tsp dried sage
  • 400 g tinned tomatoes
  • 1 l water with veggie stock cube
  • 100 g spinach

Instructions
 

  • Finely chop the onion and add to a large pot with a generous glug of olive oil
  • Whilst the onion fries off, finely chop the garlic then add to the pot along with the diced tomatoes
  • Add in the smoked paprika, dried sage, drain the lentils and add to the pot
  • Pour 1l of boiling water into a jug with the stock cube, mix together then pour in and stir, allow to simmer for 15 minutes
  • Add in the spinach for the last 1 minute of cooking, season generously with salt and pepper and enjoy

Notes

Optional:
Two slices of sourdough, cubed, tossed in olive oil, dried rosemary and garlic powder and fried

If you like this recipe why not try my Curried Leek and Lentil Soup

curried lentil and leek soup

 

Dinner Recipe

Lemongrass and Peanut Butter Curry

Posted on September 5, 2022
lemongrass and peanut butter curry

Let’s Make Lemongrass and Peanut Butter Curry

Similar to my 15 minute peanut butter curry recipe, this is a more ‘mature’ version with lemongrass and a few extra ingredients. Vegan friendly and ready in just 25 minutes this chickpea and pepper packed curry uses store cupboard essentials.  It’s easy to change the ingredients to fit what’s in season and what’s in your fridge.

What’s in this lemongrass curry?

Lemongrass- Focusing on a fragrant ingredient like lemongrass to make the base of this. This recipe has used a lemongrass paste but if you have fresh lemongrass, use around two stalks, put in the curry whole. Just remember to take them out before serving.

Peanut Butter- Peanut butter is such an easy way to add thickness and flavour to a curry. It’s full of body with a beautiful nutty flavour to add to the recipe. If you are allergic to nuts you can definitely leave out the peanut butter, but maybe add an extra 2 tbsp of coconut cream to get the richness.

Chickpeas- Making the bulk of the curry, chickpeas are a great protein packed and cheap way to fill up a curry.

Spinach- Using fresh or frozen spinach, it’s a great way of adding a bit of green to this recipe. Add the spinach just before serving to stop it going soggy.

lemongrass and peanut butter vegan curry

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lemongrass and peanut butter curry

Lemongrass and Peanut Butter Curry

A simple and easy vegan lemongrass and peanut butter curry. Similar to my 15 minute recipe, this has a few more ingredients and more fragrant flavour.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients
  

  • 2 small white onions
  • 4 cloves garlic
  • 1 tsp lemongrass paste or 2 stalks of lemongrass but remember to remove at the end
  • 1 red chilli
  • 3 peppers
  • 2 tins of chickpeas drained
  • 400 ml tinned coconut milk full fat
  • 2 tbsp coconut cream or just the thick bit at the top of another tin of coconut milk, just don’t add the liquid part
  • 1 tbsp tamari
  • 400 ml tinned tomatoes + 1 tbsp tomato puree sub for another 1/2 tinned of tomatoes
  • 180 ml water
  • 2 heaped tbsp peanut butter
  • 1 tbsp curry powder mild
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • Large pinch salt & pepper
  • 100 g spinach
  • Squeeze of 1 lime

Instructions
 

  • Finely chop the onions and garlic add to a large pot with a glug of oil, cook on a low heat
  • In the meantime chop the peppers, then add to the pan along with the lemongrass paste
  • After a minute or two add the drained chickpeas, tomato puree, tinned tomatoes and water and stir together
  • Add the spices and seasoning followed by the coconut milk and coconut cream
  • Stir together on a medium heat for around 5 minutes then add in the peanut butter and the juice of 1/2 lime
  • Season generously with salt and pepper, add the spinach just before serving and enjoy

If you like this recipe why not try my 15 minute Peanut Butter Curry

the BEST vegan peanut butter curry

 

Lemongrass and Peanut Butter Curry

Dinner Recipe

Vegan Gochujang Pasta

Posted on September 4, 2022
vegan gochujang pasta recipe

How to Make Vegan Gochujang Pasta Recipe

This spicy gochujang vegan pasta – spaghetti to be specific takes just 15 minutes to bring together and make the most delicious and easy meal. It’s perfect to add loads of flavour to a recipe with just a few ingredients. You only need 6 ingredients to make this recipe, but feel free to add more veg such as spinach, peppers, fried tofu to make this a slightly more nutritious dish.

This recipe was HEAVILY inspired by the incredible recipe creator DoobyDoBap,  the recipe’s aren’t vegan but I find them so inspiring when creating recipes.

What Ingredients are needed to make this vegan recipe?

Gochujang- A spicy Korean paste made from sun-dried chillies packed with flavour, naturally vegan friendly and absolutely delicious. You don’t usually see this paired with pasta so it’s a hybrid recipe to say the least.

Spaghetti- You can use spaghetti as shown, but feel free to use any pasta you have at hand. Anything that will take all of this delicious flavour.

Vegan Single Cream- In America you would call this half and half cream. This one is from from Asda, but you could use Elmea, Oatly, Alpro etc…

Fresh Basil- This is an important piece to bring the recipe together, it gives a delicious fragrant flavour.

vegan gochujang spaghetti

Cooking Tips:

Pasta Water- This step is important if you want delicious glossy pasta, add around 150-200ml of pasta cooking water to the gochujang mix. It’s full of starchy goodness that will give a gorgeous gloss and thickness to the sauce.

Garlic and Shallots- The only chopping you’ll need for this recipe, chop fine and cook on a low heat to ensure you don’t burn them.

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vegan gochujang pasta recipe

Vegan Gochujang Pasta

This spicy gochujang vegan pasta takes just 15 minutes to cook. You only need 6 ingredients to make this recipe.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 2 portions of spaghetti
  • 3 cloves garlic
  • 2 shallots
  • 200 ml pasta water
  • Large pinch salt & pepper
  • 2 tbsp Gochujang paste
  • 150 ml vegan single cream
  • 25 g fresh basil

Instructions
 

  • Add a pot of salted water to the boil, wait until bubbling then add the spaghetti, cook for around 10-12 minutes (you want the pasta al dente)
  • Finely chop the shallots then add to a pan with a drizzle of olive oil and fry on a low heat, whilst they cook, finely chop the garlic then add to the same pan and fry for a further 2 minutes until cooked
  • Add the gochujang paste along with the vegan cream and mix together, then take a ladle of the pasta water and add to the mix (this should be around 150-200ml of water)
  • Drain the rest of the water from the spaghetti once cooked then mix together, add a generous pinch of salt and pepper along with the freshly chopped basil and enjoy

 

If you like this recipe, why not try my Lemon & Sun-Dried Tomato Spaghetti

sun-dried tomato and lemon spaghetti

vegan gochujang pasta recipe

Dinner Recipe

15 Minute Vegan Peanut Butter Curry

Posted on September 2, 2022
the BEST vegan peanut butter curry

The EASIEST Vegan Peanut Butter Curry

Ready in 15 minutes, this vegan peanut butter curry recipe is so simple to make. You can cook it big batches for the week, freezer friendly and uses cheap ingredients. I love making this in batches so you have enough left over for lunch the next day. You can also leave this in a slow cooker to simmer away whilst at work.

How to make a quick peanut butter curry vegan?

Tinned Tomatoes- This is such a key and cheap ingredient, the tomatoes really bring the richness to the curry.

Coconut Milk- Just to stress, I’m using TINNED coconut milk for this recipe, preferably the full fat kind. We want as much richness to this dish as possible.

Chickpeas- Such a cheap and easy way to bulk out a recipe as well as getting a bit of protein in.

Curry Powder- Now this could ruffle some feathers, but we’re not making a master piece, we’re making a quick and easy curry. I’ve used mild curry powder for this recipe.

Peanut Butter- I love using a rich peanut butter such as Manilife or Pip ‘n’ Nut as they offer a delicious flavour of roasted peanuts. If you were to make a traditional peanut curry you would use nuts, but again, we’re keeping this simple and accessible.

easy 15 minute vegan peanut butter curry

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the BEST vegan peanut butter curry

15 Minute Vegan Peanut Butter Curry

Ready in 15 minutes, this vegan peanut butter curry recipe is so simple to make. You can cook it big batches for the week, freezer friendly and uses cheap ingredients.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 2 shallots
  • 3 cloves garlic
  • Thumb sized piece ginger
  • 2 peppers
  • 1 tan of chickpeas drained
  • 400 ml tinned coconut milk full fat
  • 400 ml tinned tomatoes
  • 1 heaped tbsp peanut butter
  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • 1/2 tsp cumin powder
  • Large pinch salt & pepper
  • 50 g spinach
  • Squeeze of 1 lime
  • Sprinkle Of chilli flakes

Instructions
 

  • Roughly chop the shallots, ginger and garlic and get into a hot pan with a drizzle of oil
  • In the meantime chop the peppers, add to the pan
  • After a minute or two add the drained chickpeas and tinned tomatoes
  • Add the spices and seasoning followed by the coconut milk
  • Stir together on a high heat then add in the peanut butter
  • Add the spinach just before serving and sprinkle with chilli flakes and a good squeeze of lime

Notes

Of course you can leave this to simmer for another 15 minutes, in fact it will give the flavours longer to infuse BUT you can have this whipped together in no time

If you like this why not try my Massaman Inspired Curry

Vegan Massaman Curry with Sweet Potato and Lentil