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Dinner Lunch & Light Bites Recipe

Gnocchi, Leek and Butternut Bake

Posted on January 6, 2022
Gnocchi, Leek and Butternut Bake

Gnocchi, Leek and Butternut Squash Baked Dish

A hearty creamy recipe made with gnocchi leek and butternut squash, perfect for winter cooking. No cream needed for this recipe, just a few key ingredients and you have a delicious recipe to enjoy.

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

What’s in the recipe?

Leeks- I think leeks work brilliantly in this recipe as they work with the cream to give a delicious flavour.

Butternut- Due to the season, I’ve used butternut however any squash will work for this recipe.

Gnocchi- Dried gnocchi will work a little better for this recipe as it won’t overcook. When you use fresh, you can just add it straight to the baking dish. Just swap the starchy water for water in that step of the process.

Seeds- The key to this recipe is adding a delicious topping. Nutritional yeast will also work, vegan parmesan or any kind of toasted nuts.

gnochi leek and butternut bake

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Gnocchi, Leek and Butternut Bake

Gnocchi, Leek and Butternut Bake

A hearty creamy recipe made with gnocchi leek and butternut squash, perfect for winter cooking. No cream needed for this recipe, just a few key ingredients and you have a delicious recipe to enjoy.
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Prep Time 5 minutes
Cook Time 40 minutes
Servings 2 people

Ingredients
  

  • 450 g gnocchi
  • ½ tsp dijon mustard
  • 1 tsp garlic powder
  • 1 tbsp plain flour
  • 1 heaped tbsp butter vegan
  • A pinch of parmesan vegan
  • For roasting
  • ½ butternut squash diced
  • 1 leek diced
  • 3 fresh sage leaves roughly chopped
  • 1 tbsp olive oil
  • Salt & pepper to season
  • 2 tbsp sunflower seeds
  • 1 tsp fried parsley

Instructions
 

  • Preheat the oven to 200°C.
  • Chop the butternut and leek into 3cm thick pieces, add to a roasting tray with the olive oil, chopped sage leaves, salt and pepper. Toss together then roast for 35 minutes.
  • Prep the gnocchi by adding to a pot of boiling salted water and boil for 2 minutes or until the gnocchi floats to the surface. Be sure not to overcook it.
  • Drain off the gnocchi leaving a ladleful of water in the pot (around 250ml) and put the cooked gnocchi in a bowl to the side.
  • Add the butter, dijon mustard, garlic powder and flour to the pot of gnocchi water and whisk together until smooth. Then add the gnocchi back in and stir in the sauce.
  • Once the leek and butternut is baked add the pot of gnocchi and sauce to the baking dish, stir together. Generously season with salt and pepper. Sprinkle over the sunflower seeds and dried parsley then return to the oven for around 10 minutes to finish baking.
  • Stir just before serving and garnish with more cracked black pepper. If you like, add a sprinkling of parmesan (dairy or vegan) to each bowl, to finish.

Notes

You can use dried gnocchi for this recipe. It will work slightly better as fresh gnocchi can go a little mushy when overcooked.

If you like this recipe why not try my Leek and Pumpkin Risotto

pumpkin and leek risotto vegan

Dinner Recipe

Smoky Garlic Aioli Cauliflower Cheese

Posted on January 6, 2022
garlic aioli cauliflower cheese vegan

25 Minute Smoky Garlic Aioli Cauliflower Cheese

Cauliflower Cheese with Smoky Garlic Aioli with Holy Moly dips. A simple recipe that takes 25 minutes to bake. Minimal ingredients and plant based using vegan cheese and vegan friendly Garlic Aioli from Holy Moly.

This post is part of a sponsorship with Holy Moly Dips

What’s in the recipe?

Holy Moly Smoky Garlic Aioli- To keep ingredients minimal Holy Moly have come up with a simple recipe with the main ingredient being their new Aioli product.

Vegan Cheese- This recipe requires your favourite plant based cheese, we’ve opted for Violife. They have a smoky version if you can find it available, if not, any will work!

Cauliflower- Nothing works better than cauliflower for a recipe like this. I’ve used a whole head for this one, if you’ve making this for four people I’d suggest using a large head of cauliflower.

smoky garlic aioli cauliflower cheese

Cooking Tips:

Microwave the cauliflower- By doing this step first you cut down the baking time. Holy Moly have recommended 3 minutes, so be sure to cut up the florets into bite sized chunks to help keep the cooking time low.

Mix the coating- Mix together the Aioli, mustard, smoked paprika first before adding the grated cheese, then coating in the cauliflower to ensure a nicely blended texture.

Top with ‘parmesan’ or nutritional yeast- I’ve used nutritional yeast as I couldn’t get my hands on the vegan parmesan, however both work brilliantly. Top the cauliflower mix before baking then add another little pinch when out of the oven before serving.

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garlic aioli cauliflower cheese vegan

Smoky Garlic Aioli Cauliflower Cheese

Cauliflower Cheese with Smoky Garlic Aioli with Holy Moly dips. A simple recipe that takes 25 minutes to bake. Minimal ingredients and plant based!
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Prep Time 5 minutes
Cook Time 25 minutes
Servings 2 people

Ingredients
  

  • 85 g half a tub of Holy Moly Smoky Garlic Aioli
  • 1 head cauliflower separated into florets
  • 35 g Dijon mustard
  • 1 tsp smoked paprika
  • 200 g plant-based smoked cheddar Violife
  • 100 g plant-based Parmesan cheese Violife

Instructions
 

  • Preheat your oven to 180C.
  • Start by chopping the Cheddar cheese into very small chunks, small enough that you can easily mix it up with the Smoky Garlic Aioli! Next grate the Parmesan cheese and set to one side.
  • Place the cauliflower florets into a large bowl and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 3 minutes. Then transfer to an oven dish.
  • In a separate bowl, beat together the Smoky Garlic Aioli, Dijon mustard, smoked paprika and the smoked Cheddar until everything is well mixed.
  • Spoon the mix all over the cooked cauliflower in the oven dish. Sprinkle the grated parmesan cheese over the top. Bake in the oven for 5-10 mins until golden brown!

Notes

If you don't have vegan parmesan swap for a few tbsp of nutritional yeast (not to be mistaken for actual yeast!)
Dinner Recipe

Winter Veg Stew with Harissa

Posted on November 16, 2021
winter veg stew with harissa vegan recipe

Winter Veg Stew with Harissa

I have another plant based leek based recipe, this time in the form of a tasty winter veg stew with harissa (with a cheat home made harissa recipe in my notes section). I’m working with the British Leek Growers’ Association to create a list of delicious recipes starring the humble veg that is leeks.

It’s full of flavour and perfect for the winter period with a side of some freshly toasted bread on the side.

What’s in the recipe?

Leeks- making the most of leeks being in season I’ve swapped onions for leeks in this recipe, chopping them fine and small.

Passata- To make the main body of the winter stew and to make it speedy I’ve used a passata for the recipe. You can swap for fresh tomatoes and mash down if you have plenty to use.

Harissa – This is such a brilliant ingredient to have in your cupboards for instant flavour. I actually have a cheats home made version in my notes below if you don’t have any to hand.

Potatoes- I wanted this to be a delicious pot of carbs and comfort so have opted for potatoes as the main bulk of this winter stew.

winter veg stew with harissa

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winter veg stew with harissa vegan recipe

Hearty Winter Veg & Harissa Stew

A heart winter veg and harissa stew, plant based and delicious making the most of leeks now that they're in season. Easy with just a few key ingredients this can be batch cooked for the week.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 people

Ingredients
  

  • 1 tbsp olive oil
  • 4 large cloves garlic minced
  • 1 leek diced
  • 2 baking potatoes / 4 jersey potatoes 3cm chunks
  • 1 red pepper 3cm chunks
  • 1 tbsp tomato purée with splash water
  • 300 ml passata
  • 800 ml boiling water + stock cube
  • 1 heaped tbsp harissa paste
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1 tsp sage

Instructions
 

  • Start by frying off the chopped leek in the olive oil, fry for a few minutes before adding the garlic and chopped peppers
  • Add in the chopped potato and add the herbs and spices, the tomato purée and a dash of water and allow to cook on a high heat for a further 3 minutes
  • Add the vegetable stock, passata and harissa and pop a lid on, leave to bubble away for around 25 minutes
  • Season again, add a little more water if needed, taste test adding more harissa if needed for spice
  • Serve up and garnish with your favourite fresh herbs, a drizzle of harissa and a spoonful of plant based creme fraiche or cream

Notes

Homemade cheat ‘harissa’
1 roasted pepper (antipasti jar)
1 small clove garlic
1 tbsp smoked paprika
1/2 tap cumin
100g vine tomatoes
1/2 cup olive oil
Large pinch salt
1 tsp coriander seeds
Method:
Simply blend all of the ingredients together and mix 2-3 tbsp into the stew

I have loads of delicious leek based recipes, so why not try my Curried Lentil and Leek Soup

curried lentil and leek soup

Dinner Recipe

Curried Lentil and Leek Soup

Posted on November 16, 2021
curried lentil and leek soup

Plant Based Lentil and Leek Curried Soup

Curried soups are my favourite and this time we’re making a speedy lentil soup using leeks instead of onions. I’m working with the British Leek Growers’ Association to create a series of leek recipe to show off how versatile they are, so here is another delicious recipe for the collection.

What’s in the recipe?

Lentils- I’ve used a pack of precooked lentil for this recipe to keep the time extra quick for a speedy dinner, however I have cooking instructions for if you’re using dried red split lentils below in the notes section.

Leeks- Again, celebrating them being in season, I’ve swapped onions for leeks in this recipe.

Coconut Milk- To make this delicious and rich I’ve used full fat coconut milk for the recipe

Spices- Using a mixture of spices such as turmeric, cumin, paprika gives a rich flavour. You can use whatever you have at hand whether thats a garam masala spice mix or just a regular curry powder mix. Be sure to taste test, adding a little more if needed.

curried leek and lentil soup vegan

Simple swaps and changes:

Don’t have pre-cooked lentils? Don’t worry, I have some cooking instructions for red split lentils. The trick is to get them soaking in a pan of water before prepping any veg! That way by the time it comes to adding them to the pot they’ll have softened.

Want to add more veg? Please do! Why not try adding chopped courgette, peppers and carrot to this recipe to get a load of veg into your diet. Simple fry off the finely chopped veggies at the start with the leeks and garlic process.

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curried lentil and leek soup

Curried Lentil and Leek Soup

A hearty lentil and leek curried soup recipe, plant based and easy to make. Using pre cooked lentils to keep the cooking time short, you can make this in less than 25 minutes from start to finish.
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Prep Time 10 minutes
Cook Time 27 minutes
Servings 4 people

Ingredients
  

  • 200 g pack precooked lentils substitute for 150g uncooked red split lentils
  • 1 large leek base and green end, finely diced
  • 4 large cloves garlic finely chopped
  • Large thumb sized piece of ginger finely chopped
  • 1 green or red chilli finely chopped
  • 400 g tin of chickpeas 240 drained
  • 400 ml full fat coconut milk
  • 550 ml veg stock water and a stock cube
  • Spices:
  • 1 tsp paprika smoked or hot
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp curry powder optional

Instructions
 

  • Start by finely chopping the leeks, chilli and ginger then add to a large pot with 1 tbsp of plant based butter or olive oil, fry on a medium heat for around 6 minutes
  • Mince the garlic then add to the pot, cook for a few minutes before adding the chickpeas and dried spices
  • Toss together then add in the vegetable stock, precooked lentils* and simmer for 5 minutes before adding the coconut milk
  • Leave on a low- medium heat (you don’t want the coconut milk to bubble) taste testing along the way, season with salt and pepper
  • When it’s seasoned to preference, serve up and serve with fresh coriander, chilli flakes, pepper and a tsp of the coconut cream from the tin

Notes

UNCOOKED LENTILS COOKING INSTRUCTIONS:
-If you’re using dried lentils, add them to a pot of water, soak for around 15-20 minutes, drain then wash again before adding to the soup
-Add another 300-400ml vegetable stock as the uncooked lentils will still absorb water

As the current ambassador for the British leek growers’ association I have a whole list of delicious leek based recipes to try out.

Why not try my Roasted Butternut and Leek Risotto

pumpkin and leek risotto vegan

curried leek and lentil soup

Dinner Recipe

Cottage Pie with Leek & Cauliflower Cheese

Posted on November 16, 2021
vegan cottage pie cauliflower cheese

Plant Based Cottage Pie with Leek & Cauliflower Cheese

I’ve got another seasonal recipe with the British Leek Growers’ Association. This time we have a delicious plant based cottage pie but with a leek and cauliflower cheese topping instead of mashed potato. It’s hearty comfort food and perfect for batch cooking for the week.

What’s in the recipe?

Leeks- When they’re in season they are so versatile. This time I’ve added them with the cauliflower to make a delicious topping.

Cauliflower- To make the topping I’ve gone for a creamy alternative to the usual mashed potato.

Vegan Cheese- I use Violife for this recipe as it melts really well. You can use your favourite vegan cheese for this.

Dried Herbs- My favourite dried herbs to use for the Shepard’s pie is sag and thyme.

Mushrooms- For the bulk of the base I’ve used mushrooms. I’d recommend using a mix of mushrooms for a variety of flavour and texture.

 

 

vegan cottage pie leek and cauliflower cheese

Why Cauliflower Cheese Topping?

I wanted to do a twist on the classic Cottage Pie but this time with another classic British meal – cauliflower cheese. It’s delicious, hearty and creamy, so perfect to go with the mushroom base underneath.

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vegan cottage pie cauliflower cheese

Cottage Pie with Leek & Cauliflower Cheese

A hearty plant based cottage pie with a leek and cauliflower cheese topping. Delicious, comfort food perfect for the colder months and when leeks are in season. I've tried to make this recipe as simple as possible with just a few key steps.
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Prep Time 5 minutes
Cook Time 45 minutes
Servings 2 people

Ingredients
  

  • 1 tsp olive oil
  • 2 carrots finely diced
  • 1 red onion finely diced
  • 1 red pepper finely chopped
  • 350 g mushrooms finely chopped
  • 3 cloves garlic minced
  • 4 tbsp tomato purée + 150ml water
  • 1 tsp tamari sub for soy sauce or Worcestershire sauce
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • Leek & Cauliflower cheese topping:
  • 1 small head cauliflower into florets
  • 1 leek diced
  • 2 tbsp vegan butter
  • 200 ml oat/ almond milk
  • 100 g vegan grated cheese
  • 1 heaped tbsp cornflour

Instructions
 

  • Start by finely chopping all of the base ingredients and adding to a pan with olive oil, fry on a medium heat for around 5 minutes
  • Meanwhile get a pot of water onto boil, add the cauliflower florets and leeks and allow to bubble for around 5 minutes
  • In the main pan, after 5 minutes of frying add the tomato purée and water, dried herbs and tamari and leave to simmer for 5 minutes
  • Drain the water from the cauliflower and leeks, leaving them in the colander, then add the other ingredients to the pot, heat and stir to create the ‘cheese’ sauce, add the cauliflower and leek back in stir through
  • Preheat the oven to 180°C, pour the pan full of veggies to a baking dish, then pour the cauliflower and leek cheese topping on top, bake in the oven for around 30 minutes
  • Serve with steamed greens and enjoy

I have a range of recipes with leeks (as ambassador of the British Leek Growers’ Association), so why not try my delicious Fiery Leek and Crispy Tofu Stir Fry

leek and tofu stir fry vegan recipe

Dinner Recipe

Bonfire Night Carrot Hot Dogs

Posted on November 5, 2021
Carrot hot dogs vegan recipe

The Ultimate Bonfire Night Carrot Hot Dog

The ultimate vegan bonfire night carrot hot dog recipe using. It’s such a simple plant based recipe. At first I was skeptical of carrots as hot dogs but they give the perfect crunch and flavour to this recipe!

I’m teaming up with Holy Moly Dips to celebrate the launch of their new Smoky Red Pepper and Tomato Salsa, which works so well with these dogs!

What’s in the recipe?

Carrots Hot Dogs- It doesn’t seem like it’ll work but I highly recommend trying this swap. I’d put off making  carrot hot dogs due to thinking it would be a bit of a faff but it couldn’t be easier! Just poach the carrots, glaze in the butter mix and roast. They have a brilliant crunch to them as well as the smoky but sweet flavour.

Holy Moly Salsa- As mentioned earlier the new Red Pepper and Tomato salsa is my favourite to accompany with the carrots as it brings out the flavours that are in the marinade. I’ve also used their classic Tomato and Mango salsa for a fruitier topping too.

Gherkins- You need that sharp pop of vinegary tang with every good hot dog so be sure to load up those gherkins.

Mayo dressing- I’ve made a very simple mix of vegan mayo with gherkin juice, dill and parsley to make a herby combo.

bonfire night carrot dogs vegan

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Carrot hot dogs vegan recipe

Bonfire Night Carrot Hot Dogs

The ultimate vegan bonfire night hot dog recipe using carrots. It's such a simple plant based recipe. At first I was skeptical of carrots as hot dogs but they give the perfect crunch and flavour to this recipe!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 people

Ingredients
  

  • 3-4 carrots
  • 3-4 hot dog buns
  • 1 stock cube

For the glaze

  • 3 tbsp vegan butter melted
  • 1 tsp tamari or soy sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • salt to season

Top with:

  • Holy Moly Smoky Red Pepper & Tomato Salsa & their Tomato and Mango Salsa
  • 2 tbsp vegan mayo*
  • 3 gherkins finely chopped

Instructions
 

  • Simply poach the carrots for 3-4 minutes in the stock cube and water
  • Melt the butter glaze mix together and cover the carrots in a paper wrap, then pinch the baking parchment around to make a little basket, repeat with the carrots then bake at 200ºC for around 25 minutes
  • Make the mayo dressing by simply mixing the ingredients together and prepping the gherkins
  • Layer up the hotdog buns with the mayo, carrot dogs then top with your Holy Moly dip of choice.

Notes

* To make a posh vegan mayo dip, simply add in 1 tsp of pickle gherkin juice, 1 tsp dried parsley and dill

carrot dogs vegan recipe bonfire night

If you like this recipe why not try my Pumpkin Halloween Filled Pies

halloween easy pies

vegan carrot dogs hot dogs

Dinner Recipe

Tortellini and Red Pesto Soup

Posted on November 4, 2021
tortellini red pesto soup vegan

Tortellini and Red Pesto Soup Recipe

Ready in less than 15 minutes, vegan friendly and a delicious pasta soup recipe. This recipe is really easy and quick to make, packed with flavour just using a few key ingredients. 

What’s in the recipe?

Tortellini – I’ve used a new one from Waitrose which is vegan friendly. If you’re not using tortellini, use your favourite pasta parcels. If you’re just using plain pasta, be sure to add some kind of vegan friendly pancetta or chorizo to fry off at the start to give it a depth of flavour.

Red Pesto- I’ve added red pesto to this recipe to give it flavour and that gorgeous red colour. Be sure to garnish each bowl with a drizzle of this on top too!

Stock-I just use boiling water and a vegetable stock cube mixed together for a really simple and cheap stock.

Cavolo Nero- You can use any kind of leafy green for this, if you prefer spinach or kale, swap for that. Be sure to cut it into smallish pieces so it’s easy to digest.

tortellini and red pesto soup

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tortellini red pesto soup vegan

Tortellini and Red Pesto Soup

Ready in less than 15 minutes, vegan friendly and a delicious pasta soup recipe. This recipe is really easy and quick to make, packed with flavour just using a few key ingredients.
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Prep Time 7 minutes
Cook Time 13 minutes
Servings 2 people

Ingredients
  

  • 1 carrot diced
  • 1 red onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp tomato purée
  • 4 stalks cavolo Nero de-stalked
  • 800 ml boiling water + stock cube
  • 250 g vegan tortellini I used the new Waitrose one
  • 2 tbsp red pesto sub for regular pesto
  • 1 tsp dried basil thyme and sage

Instructions
 

  • Dice the carrot, onion and add to a deep pan with a glug of olive oil, season with salt and fry for around five minutes
  • Add in the minced garlic and cavolo Nero and fry for a few minutes before stirring in the tomato paste and a splash of water, stir together
  • Add in the stock and dried herbs, bring to a boil for a few minutes before adding the tortellini and red pesto, cook for around 5 minutes or until the pasta is aldente
  • Garnish each bowl full with salt and pepper and a final drizzle of red pesto

Notes

You can swap the tortellini for your favourite pasta parcels
If you're swapping for just plain pasta, add vegan chorizo or bacon pieces to the frying stage to give more depth of flavour

If you like this recipe why not try my Sun dried Tomato and Pasta Soup

Sun Dried Tomato and Kale Pasta Soup

Dinner Recipe

Roasted Pumpkin and Leek Risotto

Posted on November 4, 2021
pumpkin and leek risotto vegan

Roasted Pumpkin and Leek Risotto

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

What’s in this recipe?

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

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

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

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

pumpkin and leek risotto vegan

Cooking tips:

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

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

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

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

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

pumpkin and leek risotto

pumpkin and leek risotto vegan

Roasted Pumpkin and Leek Risotto

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

Ingredients
  

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

Instructions
 

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

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

leek and tofu stir fry vegan recipe

Dinner Lunch & Light Bites Recipe

15 Minute Crispy Tofu and Leek Stir Fry

Posted on October 26, 2021
leek and tofu stir fry vegan recipe

Easy 15 Minute Stir Fry with Leek and Crispy Tofu

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

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

What’s in the recipe?

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

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

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

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

vegan leek stir fry

Tips and Tricks

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

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

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

leek and tofu stir fry

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leek and tofu stir fry vegan recipe

15 Minute Crispy Tofu & Leek Stir Fry

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

Ingredients
  

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

Instructions
 

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

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

leek and garlic twist bread lucy nd lentils vegan

Dinner Recipe Sides & Savoury Snacks

Halloween Salsa and Melted Cheese Pumpkin Pies

Posted on October 26, 2021
halloween easy pies

Halloween Inspired Pumpkin Shaped Salsa and Cheese Pies

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

What’s in the recipe?

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

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

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

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

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

halloween vegan pies

Tips and tricks:

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

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

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

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

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

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

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

pumpkin halloween vegan pies

halloween easy pies

Halloween Salsa and Cheese Pumpkin Pies

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

Ingredients
  

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

Instructions
 

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

This post was in partnership with Holy Moly.

vegan pumpkin halloween pies

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