Vegetable Noodles in Peanut Dressing
This noodle recipe is ready in less than 10 minutes and is possibly the easiest recipe to throw together! You just need a julienne peeler or a spiraliser (if you bought one in the hype back in 2015). The dressing is made of peanut butter and chilli with three types of noodles from rice to carrot and courgette (zucchini).
Breakdown of ingredients
Peanut Butter- I find using a smooth and runny peanut butter helps give the dressing a good texture. Brands such as Manilife, Meridian, Pip and Nut are all really good quality and delicious.
Courgette- Using courgette as a vegetable noodle works really well, giving a kind of crunchy noodle.
Carrot- Again, this makes a delicious vegetable noodle which adds a bit of crunch. Careful not to overcook them as they can go a little soggy.
Coconut milk- You don’t need to add this to the recipe however makes a delicious addition. It’s creamy and thickens the dressing to go a bit further. If you have coconut cream simply add a splash of boiling water and whisk to make it a coconut milk texture.
Sesame Oil- This is a key ingredient as it gives a beautiful nutty and toasted flavour to the dressing. You can even double up the portion to make the silkiest smooth dressing.
Toasted Peanuts – Using toasted peanuts to top adds a beautiful crunch in contrast to the silky smooth noodles. I like toasting them on a dry pan for around 4 minutes to make them taste absolutely delicious
Spring Onions – The fresh pop of flavour from the spring onions works really well with the creamy nutty dressing. I like adding around 4 stalks of spring onions, finely chopped.
10 Minute Peanut Vegetable Noodles
Simple 4 ingredient vegetable noodle recipe with a peanut and chilli dressing. You can use coconut milk to make it extra creamy, or simply leave this ingredient out for a thiner texture.
For the peanut dressing
- 3 tbsp peanut butter smooth and oily texture
- 1/2 squeeze lime
- 2 tsp tamari or soy sauce
- 1 tbsp sesame oil
- 1 tsp chilli flakes
- 250 ml full fat coconut milk optional ingredient to make this creamier and thicker
For the Noodles
- 2 courgettes
- 2 carrots
- 80 g rice noodles I used vermicelli
- 1 tbsp toasted peanuts
- 4 spring onions finely chopped
To create the noodles
Using a finely tooth julienne peeler create the noodles with the courgettes and carrots (or use a spiraliser if you have one from the crazy trend back in 2015)
You can heat the rice noodles in hot water to loosen before adding to the pan, or just cook them straight in the dressing (depends how much washing up you want to do)
For the dressing simply whisk all of the ingredients together in a bowl then add to a pan to heat. Once the sauce has warmed add the noodles to the pan and stir through for around 5 minutes until the veg has softened slightly
Garnish with the toasted peanuts and finely chopped spring onions
Vegan Sausage Rolls
Only four main ingredients needed for this ‘recipe’ if you can even call it that. This is for all of you sausage roll lovers who need a quick fix without whipping it up from scratch. All I know is Mary Berry said she buys ready made puff pastry and that changed my outlook.
Vegan Sausages- It’s good to have a vegan sausage thats packed with flavour such as Shroom Dogs or the Linda McCartney red onion sausages – they’re perfect!
Cranberry Sauce or Chutney-Depending what you prefer you can opt for a delicious cranberry sauce or something more savoury such as a caramelised onion chutney, or follow my friend Kaylea and go for a mango chutney filling.
Tamari- This is my secret ingredient for so many recipes. It gives a beautiful wash on top of the pastry before baking. It gives umami, colour, depth, everything you possibly need to take these to the next level.
Ready Made Puff Pastry – As I said before, if it’s okay for Mary Berry it’s okay for me.
Optional Vegan ‘Egg Wash’
Tamari / soy sauce- As used in my recipe, I find that using tamari (which is a gluten free soy sauce) is brilliant!
Oat milk & smoked paprika- Using a plant based milk with a splash of smoked paprika will give a gorgeous flavour.
Marmite & water – Add 1 tbsp just boiled water to a bowl and mix in 2 tbsp marmite, then use that as a brush, it’ll give a delicious flavour and lovely golden brown colour.
4 Ingredient Vegan Sausage Rolls
Only 4 ingredients needed to make these delicious stuffed vegan sausage rolls with cranberry sauce. A delicious golden flakey crust with a tasty vegan sausage filling. Perfect for friends!
- 6 vegan sausages
- 4-5 tbsp cranberry sauce or chutney
- 1 sheet ready made puff pastry
- 2 tbsp Tamari for the wash or soy sauce
Cook the sausages until just done (usually around 15 minutes at 180ºC)
Roll out the puff pastry sheet on a flat surface then spoon on the cranberry sauce down the shortest length of the sheet
Crumble the sausages then sprinkle over the top of the cranberry sauce
Fold over the puff pastry then seal by using a fork to pinch the edges
Brush with tamari (soy sauce or regular wash with work too)
Then bake at 200°C for 20 minutes or until beautifully golden and crisp
This Gyoza Chilli Noodle Soup has to be one of my favourite recipes so far – mostly because it takes only 15 minutes to create with minimal fuss. Using Yukata vegan friendly gyozas, this is perfect if you’re cooking for friends too.
Breakdown of Ingredients
Sesame Oil- You can use toasted or regular sesame oil for this dish. It really helps create a beautiful nutty undertone in this recipe
Vegetable Stock – This can be made from boiling water and a good quality stock cube, keeping costs down to a minimal
Tamari – You may have noticed that most of my recipes include tamari, mostly because it’s one of my favourite ingredients. Tamari is a gluten free version of soy sauce so this dish can be easily made GF. Swap out the noodles for rice noodles instead to make this gluten free.
Gyozas – These are from the brand yukata. The quality is great and so far have become a staple in the freezer.
Non Stick Pan- A good quality non stick pan such as Circulon really helps when frying the vetetables. You will need a pan that has a lid for this dish to help steam the gyozas.
Chopsticks – Have friends coming over for dinner? Chopsticks will add a little more authenticity to this noodle dish, just don’t forget a spoon / ladle to drink that delicious soup with it.
Small Sharp Knife- Having a small sharp knife to finely chop the ginger, chilli and garlic is always a handy tool to have in your kitchen.
If you give this recipe a go please be sure to tag Lucy and Lentils over on instagram!
Gyoza Chilli Noodle Soup
Crispy gyozas in a 15 minute homemade chilli noodle soup. Vegan and really easy to create.
- 3 spring onions finely chopped (leave a few to top at the end)
- 2 tbsp sesame oil
- 2 tbsp tamari or soy sauce
- 800 ml vegetable stock made with boiling water and stock cube
- 3 cloves garlic minced / finely chopped
- 1 thumb sized piece fresh ginger grated / minced
- 1 large red chilli substitute for 1 tsp chilli flakes
- 1 tbsp brown sugar
- 100 g noodles rice, ribbon or even udon will work
- 5 tenderstem
- 6 gyozas I used yukata vegan gyozas
- 1 tsp sesame seeds to top, optional
In a small bowl, combine the minced garlic, grated ginger, tamari, sesame oil, brown sugar (and chilli flakes if you're using instead of fresh) and mix whisk together
Heat a deep pan then add the finely chopped spring onions along with the dressing and fry for around 3 minutes before adding the vegetable stock
In a separate pan, add a drizzle of sesame oil and fry the gyozas on a high heat for around 3-4 minutes until crispy, then pop a lid over the top and steam for around 3-4 minutes
For the last 5 minutes of cooking, add the rice noodles and tenderstem to the pan with the stock, pop a lid over and leave for gently steam for around 4-5 minutes
Serve by adding the soup and noodles to a bowl, top with the gyozas and tenderstem and garnish with any additional spring onions, chilli flakes and a splash of tamari (optional)
If you're frying the gyozas, simply heat another pan with a drizzle of sesame oil, fry on a high heat until the base has browned, then place a lid over the top to steam for a further 2-3 minutes until done. Then add to the soup just before serving.
If you like this recipe, why not try my delicious home made vegan chilli peanut ramen linked just here.
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.
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.
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
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.
- 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
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