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Dinner Lunch & Light Bites Recipe

Pearl Barley and Leek Soup

pearl barley vegan soup with leeks

Pearl Barley & Leek Soup

Chunky vegan soup recipes are my favourite, this time I’ve used leeks, carrots and pearl barley to make a cheap but delicious soup. You only need a few key ingredients for this recipe.

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

Pearl Barley- I love this grain as it’s really filling, hearty and easy to cook. If you know you’re cooking this in the evening, you can soak the pearl barley for a few hours before to cut down the cooking time.

Leeks- I’ve kept them nice and chunky for this recipe so when cooking they still have a delicious crisp bite to them. Don’t forget to use those leafy green ends, this part of the vegetable gets thrown away when it retains so much flavour and texture!

Carrots- A great base to vegetable soup is the humble carrot, either finely dice or leave chunky for this recipe.

Garlic- I love adding garlic to vegan soups as it gives a beautiful base flavour. Add how ever many you’re comfortable with but for this one I’ve opted for three cloves.


pearl barley and leek soup

pearl barley vegan soup with leeks

Pearl Barley and Leek Soup

A simple soup recipe making use of the hearty pearl barley grain to make a chunky vegetable soup. Another recipe with British Leeks to show the versatility of this vegetable.
Prep Time 15 mins
Cook Time 35 mins
Servings 4 people

Ingredients
  

  • 1 leek green ends included
  • 1 white onion finely diced
  • 1 carrot diced
  • 1 tbsp vegan butter
  • 3 large cloves garlic
  • 150 g pearl barley
  • 1 l stock water and stock cube
  • 1 tsp dried sage and thyme
  • Large pinch of salt & pepper
  • Top with fresh parsley and a drizzle of extra virgin olive oil

Instructions
 

  • Start by chopping the carrot, leek and onion, sweat off in a large pot with the vegan butter for around 3 minutes before adding the minced garlic
  • Rinse the pearl barley then add to the pot, add the veg stock and dried herbs and leave to simmer for around 35 minutes (or until the pearl barley is cooked)
  • Season generously with salt and pepper and serve with the fresh parsley and extra virgin olive oil

If you like this recipe why not try my creamy leek soup recipe

leek mushroom rice soup

Dinner Lunch & Light Bites Recipe

Leek, Tofu & Harissa Frittata

vegan leek and tofu frittata

Vegan Frittata with Leeks, Tofu and Harissa

A vegan friendly frittata style recipe using tofu, leeks and crunchy vegetables. Vibrant, delicious and topped with harissa this is a brilliant flavourful recipe to have as a breakfast or lunch. Stuck for lunch ideas? Why not try this plant based take on a frittata which can easily be adapted to fir with what’s in your fridge.

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

Tofu- To make the ‘frittata’ base I’ve used tofu, I opted for a firm tofu but a silken will also work it’ll just be slightly thinner in texture.

Leeks- Now this wouldn’t be a recipe for British Leeks without them, this time I’ve opted for dicing them into rings so that when they fry and grill under the heat they almost caramelise in the flavours.

Harissa- You can use store bought or home made harissa for this recipe, but it’s definitely needed. It gives spice, depth of flavour and works beautifully with the ingredients in the frittata filling.

Spices- To give the tofu flavour you will need to add spices and herbs such as garlic, mustard, pepper, smoked paprika and more. This gives depth of flavour to the recipe.

vegan frittata recipe


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vegan leek and tofu frittata

Leek, Tofu & Harissa Frittata

A vegan friendly frittata style recipe using tofu, leeks and crunchy vegetables. Vibrant, delicious and topped with harissa this is a brilliant flavourful recipe to have as a breakfast or lunch.
Prep Time 10 mins
Cook Time 25 mins
Servings 4 people

Ingredients
  

  • 1 courgette finely diced
  • 1 large leek green ends too diced
  • 1 small red onion finely diced
  • 1 red pepper finely diced
  • 2 large cloves garlic minced

Frittata:

  • 1 block of tofu 280-340g
  • 2 tbsp olive oil
  • 1/2 tsp Dijon mustard
  • 2 tbsp nutritional yeast optional
  • Salt and pepper to taste
  • 1/2 tsp Smoked paprika garlic powder & turmeric
  • 160 ml oat milk

Serve with:

  • 1 tbsp harissa paste per serving
  • 1/2 avocado sliced
  • Fresh herbs such as dill or parsley

Instructions
 

  • Finely diced courgette leek, red onion, red pepper and garlic, add to a frying pan with a drizzle of olive oil and fry for five minutes
  • Meanwhile add all of the frittata ingredients to a food processor and blitz until smooth, the texture wants to be runny but not
  • When the consistency is slightly runny, add to the pan with the vegetables and cook for around 8 minutes on a medium heat
  • Transfer into a preheated oven (180°c fan) and bake for a further 12-15 minutes or until the top is golden
  • Serve up with harissa, fresh herbs and enjoy!

Want more leek recipes? Why not try my Leek, Orzo & Dill Soup

leek orzo dill soup vegan

Dinner Lunch & Light Bites Recipe

Orzo, Leek and Dill Soup

leek orzo dill soup vegan

Orzo and Leek Soup Topped with Fresh Dill

Vegan orzo and leek soup topped with fresh dill. A light and delicious soup recipe to enjoy in the winter or summer. I’ve used orzo but you can can swap this for pulses or grains such as bulgarwheat or couscous. This is ready in less than half an hour so brilliant for an easy dinner recipe.

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

What’s in the recipe?

Leeks- The base of this recipe is of course leeks, I’ve diced these into thick rings so it adds a bit of crunch when eating the soup

Dill- I find dill gives such a delicious fragrant flavour to soups so have used a fresh version to top this.

Orzo- A delicious pasta grain that puffs up just like risotto rice. I think it works perfectly with the sharp flavours from the leek and lemon.

vegan dill leek and orzo soup


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leek orzo dill soup vegan

Orzo Leek and Dill Soup

Vegan orzo and leek soup topped with fresh dill. A light and delicious soup recipe to enjoy in the winter or summer. I've used orzo but you can can swap this for pulses or grains.
Prep Time 5 mins
Cook Time 19 mins
Servings 2 people

Ingredients
  

  • 1 tbsp olive oil
  • 1 red onion
  • 3 large cloves garlic
  • 1 carrot diced
  • 1 leek green ends included, diced
  • 1 tsp dried thyme
  • 120 g orzo pasta
  • 1.5 l vegetable stock stock cube and boiling water
  • 3-4 sprigs fresh dill
  • Salt & pepper to taste
  • 1/2 lemon squeezed
  • Extra virgin olive oil to garnish

Instructions
 

  • Start by finely chopping the garlic and onion, dice the carrot and leek and add to a large pot with a drizzle of olive oil, salt and pepper and sweat down for around 6 minutes
  • Boil the kettle and add the water to a bowl with the stock cube and whisk until dissolved
  • Add the orzo to the pot along with the stock, dried thyme and leave to bubble away for around 12 minutes
  • Add a little more seasoning of salt and pepper, the squeeze of lemon and fresh dill and taste test
  • Once cooked serve up with a drizzle of extra virgin olive oil on each bowl with a sprig of fresh dill

Want more leek recipes?

Why not try my Leek, Cheese and Herb Monkey Bread

leek and herb pull apart bread

Dinner Lunch & Light Bites Recipe

Gnocchi, Leek and Butternut Bake

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.
Prep Time 5 mins
Cook Time 40 mins
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 Lunch & Light Bites Recipe

15 Minute Crispy Tofu and Leek Stir Fry

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.
Prep Time 5 mins
Cook Time 8 mins
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

Dips Lunch & Light Bites Recipe

Whipped Garlic and Herb Tofu Dip with Roasted Tomatoes

Whipped Garlic and Herb Tofu

Whipped Vegan Feta with Garlic and Herbs Topped with Roasted Tomatoes

My vegan take on the whipped feta trend using creamy tofu. This dip is delicious, full of flavour and will have your friends and family guessing as to what it’s made of. Perfect for sandwiches or dipping. You won’t know this is tofu is it transforms from a bland block of soy into a delicious creamy dip!

What’s in the recipe?

Tofu- To replace the feta trend, I’ve used tofu. Don’t worry, this isn’t a bland flavour, by adding all of the other ingredients this is a delicious dip.

Herbs- I’ve used oregano, thyme and dill (all dried) for the tofu dip then topped it with fresh oregano leaves to garnish.

Garlic- This is a brilliant ingredient and would definitely recommend. If you want to use garlic cloves, add 3-4 whole cloves to the tray with the tomatoes, then once roasted, squeeze out the middle into the food processor and blend.

Tomatoes- Perfect to top this dip as all of the delicious sweet and tangy juice from the middle melts into the tofu dip

Olive Oil- Really recommend using extra virgin olive oil as it won’t need to be heated. It’ll have a better more refined flavour within the tofu and to garnish.


whipped tofu and herb dip vegan

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Whipped Garlic and Herb Tofu

Whipped Garlic & Herb Tofu with Roasted Tomatoes

My vegan take on the whipped feta trend using creamy tofu. This dip is delicious, full of flavour and will have your friends and family guessing as to what it's made of. Perfect for sandwiches or dipping.
Prep Time 10 mins
Cook Time 26 mins
Servings 4 people

Ingredients
  

  • 350 g tofu I use cauldron organic firm tofu block
  • 1/2 lemon, squeezed just the juice
  • 1 tbsp nutritional yeast optional
  • 1 tsp salt
  • 1 tsp cracked black Pepper
  • 2 tbsp olive oil
  • 1 tsp garlic
  • 1 tsp oregano
  • 1/ tsp thyme
  • 3 sprigs fresh dill
  • chopped pickled gherkin a smallish sized one

Top with

  • 200 g roasted cherry tomatoes with lots of salt
  • Toasted sourdough or crackers
  • 1 tsp extra virgin olive oil
  • fresh herbs such as basil or oregano

Instructions
 

  • Start by whacking the oven up to 200ºC (fan) placing the tomatoes on a roasting tray, drizzle in olive oil and coat in a generous pinch of salt and roast for 25-30 minutes
  • In a food processor add all of the ingredients and blitz until creamy smooth, plate up then top with the roasted tomatoes, a generous glug of extra virgin olive oil, pepper, chilli flakes and fresh oregano or basil

Notes

This is perfect served with the tomatoes as the juicy sweet flavour combined with the zingy whipped tofu is perfect
If you want to be extra fancy add a tbsp of my Roasted Pepper and Chilli oil.

If you like this recipe why not try my Roasted Cauliflower Dip

roasted cauliflower garlic dip vegan

 

whipped feta vegan recipe

Dinner Lunch & Light Bites Recipe

Baked Cream Cheese & Tomato Gnocchi

cream cheese vegan gnocchi

Cream Cheese & Tomato Gnocchi – Slowly Baked

This delicious vegan baked cream cheese and roasted tomato gnocchi is full of flavour, comforting and a delicious plant based dinner option. It’s an easy recipe to pop in the oven and let it do its magic whilst you wind down for the evening. It’s a similar process to the viral Tiktok baked feta pasta recipe, this time swapping the feta for vegan cream cheese and swapping pasta for gnocchi.

What’s in the recipe?

Gnocchi- I use dried gnocchi as you quite often find fresh gnocchi has milk powder in it. However either will work!

Cream Cheese- I use a delicious vegan version from Nush. You can find lots of brands have this as a vegan option now, such as Oatly or supermarket brands. Plain or herbed will work for this recipe, whatever you have at hand.

Tomatoes- I’ve used baby tomatoes for this recipe however a range of tomatoes will work. I find the smaller cherry sized tomatoes work better for a recipe like this. Slowly roasted they transform into beautiful pockets of flavour and texture to mix into the cream cheese.

Garlic- You can use 5 cloves or if you’re doubling up the recipe, whack a whole bulb of garlic in to roast. It’s a key ingredient in this recipe.


cream cheese gnocchi vegan recipe


Cooking Tips:

Peel the garlic- Before adding to the roasting dish, peel the garlic so it roasts easily, making it easy to mash with the back of a fork into the cream cheese.

Mash together- Once the tomatoes, cream cheese and onion have baked, mash together with a potato masher or the back of your fork until deliciously creamy. If you want the onion to be pulsed in, add the entire thing to a food processor before adding the gnocchi.

Gnocchi water- Add a ladle full of the water used to boil the gnocchi to make the sauce delicious and smooth. I’d take a mug full so around 250ml.


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cream cheese vegan gnocchi

Baked Cream Cheese & Tomato Gnocchi

Vegan baked cream cheese and roasted tomato gnocchi pot. Just a few key ingredients to make this delicious plant based recipe, and only two pots needed to bring this together. It's a similar concept to the viral baked feta pasta, this time with a vegan cream cheese and gnocchi.
Prep Time 5 mins
Cook Time 39 mins
Servings 2 people

Ingredients
  

  • 250 g gnocchi
  • 5 cloves garlic
  • 100 g vegan cream cheese I use nush
  • 1 red onion optional
  • 200 g tomatoes baby or cherry
  • 1 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • Large pinch salt & pepper
  • Garnish with fresh oregano

Instructions
 

  • Preheat the oven to 200°C fan
  • Add the tomatoes, quartered red onion, peeled garlic cloves and olive oil to a roasting dish
  • Add the dried herbs, create a space in the middle and add the cream cheese to the middle, pop in the oven and bake for 25 minutes
  • In a pot of boiling water, add a generous pinch of salt with the gnocchi and simmer for a few minutes, drain but leave a ladle full of the water in the pot
  • When the tomatoes have baked, mash the garlic and tomatoes into the cream cheese and mix until creamy then add in the cooked gnocchi and water
  • Mix together then add back to the oven for 5 minutes, garnish with fresh oregano or basil and enjoy

If you like this recipe why not try my Roasted Tomato Risotto

vegan tomato and garlic risotto

cream cheese vegan gnocchi

Dressings and Sauces Lunch & Light Bites Recipe

Roasted Cauliflower and Garlic Dip

roasted cauliflower garlic dip vegan

Cauliflower and Garlic Dip

Beautifully roasted cauliflower with roasted garlic blitzed into a creamy dip. This vegan friendly and gluten free recipe is so easy to make and creates a huge batch perfect for dipping homemade croutons or adding into salads and sandwiches in the week. If you’re going to a bbq or dinner party, whip this up and serve with crunchy veg and crisps for a delicious side.

What’s in the recipe?

Cauliflower- Don’t underestimate the humble cauliflower, because when it’s roasted it tastes delicious. Full of flavour and seasoned with salt, it works perfectly in this dip.

Garlic- I’ve used 1/2 bulb of garlic which works out at about 6 cloves of garlic. Don’t be concerned with that many cloves as the roasting process takes away the harsh taste of it and instead creates a delicious rich and smokey flavour to the recipe.

Olive oil- I love using olive oil in dips and when roasting veg as it creates a beautiful golden and smooth flavour.

Tahini- Much like you use tahini in hummus, I love adding it to this dip to add a creamier texture. If you don’t have tahini you could swap it for hummus, or just simple leave this ingredient out. Add 1 ice cube to the processor to help create a fluffy texture.

Paprika and Cumin- These spices are delicious with the cauliflower, however I’ve only added a small amount so the flavour of the cauliflower comes through. Make it, taste test and feel free to add a little more to suit your preference.


roasted cauliflower and garlic dip

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roasted cauliflower garlic dip vegan

Roasted Cauliflower and Garlic Dip

Easy cauliflower and garlic dip made by roasting the vegetables then blending with spices, olive oil and salt. Easy to make, makes a huge batch for the week. Just a few key ingredients to have this tasty dip.
Prep Time 5 mins
Cook Time 30 mins
Servings 4 people

Ingredients
  

  • 1 tbsp olive oil for the cauliflower
  • 1 large head of cauliflower chopped into florets
  • 6 cloves garlic around 1/2 bulb
  • 2 tbsp olive oil
  • 2 tbsp tahini
  • 1 tsp smoked paprika
  • 1/2 tsp cumin powder
  • 1 tsp sea salt
  • 1/2 cup ice cold water
  • 1/2 small lemon squeezed

Instructions
 

  • Start by preheating the oven to 200ºC (fan) and chop the cauliflower head into florets and place into a large baking dish / tray with 1 tbsp olive oil and a pinch of salt and the garlic cloves
  • Roast for 30 minutes, turning and tossing in the oil halfway through baking
  • Allow to cool a little before adding to a food processor along with the cold water, roasted garlic, tahini, lemon juice, paprika, cumin, salt and olive oil and blitz until smooth
  • Taste test adding a little more paprika or cumin if preferred

Notes

  1. Top with my delicious red pepper and garlic paste for an extra kick of flavour 
  2. Use my homemade zero waste croutons to dip into this
  3. Ice cold water helps create a fluffy texture, so allowing the cauliflower to cool before blending really helps
  4. You can add the roasted garlic skin, but if you would rather, squeeze the roasted garlic out of the skin when adding to the blender

If you like this recipe why not try my Roasted Pepper and Chilli Paste 

home made harissa paste

Lunch & Light Bites Recipe Sides & Savoury Snacks

Smashed Roast Potatoes with Pesto

pesto smashed potatoes vegan

VeganCrispy Smashed Roast Potatoes with Pesto

Delicious and crispy smashed roasted potatoes with pesto and vegan cheese. Salty and crispy skin with a fluffy inside, this is a perfect side recipe or as part of a salad. It’s easy to make and full of flavour with just a few key ingredients needed.

What’s in the recipe?

Baby Potatoes – I found these were the perfect size, however let’s not discriminate against potatoes. Just use whatever you have at hand, but if you have large taters, make sure to cut them smaller to make them easier to roast / bake.

Pesto- If you want to use fresh pesto, I have a recipe HERE. However if you have a jar of good quality pesto that will also work really well.

Olive Oil- I used a mix of olive oil and the oil you get in those jars of roasted preserved peppers. I love the combination of flavour however olive oil, with work beautifully. Don’t be shy of oil in this recipe, it helps get a beautifully crisp coating on the potatoes.

Tomatoes- Optional ingredient but I love adding tomatoes to the roasting tray for the last 20 minutes or so. They add a lovely sweetness to the tray bake.

Vegan Mozzarella- I love using Violife or Follow Your Heart mozzarella to add to the tray for the final five minutes of baking. It just gives a beautiful texture on top of the pesto.


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pesto smashed potatoes vegan

Smashed Roast Potatoes with Pesto

Delicious and crispy smashed roasted potatoes with pesto and vegan cheese. Salty and crispy skin with a fluffy inside, this is a perfect side recipe or as part of a salad.
Prep Time 5 mins
Cook Time 40 mins
Servings 4 people

Ingredients
  

  • 1 kg baby potatoes
  • 1 tbsp sea salt
  • 1 1/2 tbsp olive oil
  • 150 g fresh pesto
  • 200 g chopped tomatoes
  • 50 g vegan mozzarella
  • 1 tsp parsley

Instructions
 

  • Add the baby potatoes into a pot of salted water, boil for 15 mins
  • Pop the oven on at 200°C (Fan)
  • When you can easily pierce the potatoes with a fork, drain the water then add to a non stick baking tray with 1 1/2 tbsp olive oil, 1 heaped tsp salt, mix until coated then smash the potatoes with the back of your fork or the bottom of a glass
  • Place on the middle tray in the oven for 20 minutes
  • Take out, then cover in 150g fresh pesto (recipe here) and 200g chopped tomatoes and place back in the oven for 20 minutes
  • Take out and garnish with vegan mozzarella and cook for a final 5 minutes

Notes

Optional - Garnish with pine nuts and parsley, or just enjoy as is! I like drizzling mine in a little chilli oil to finish

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

asparagus and tofu stir fry

Dinner Lunch & Light Bites Recipe Sides & Savoury Snacks

Asparagus and Tofu Stir Fry

asparagus and tofu stir fry vegan

Asparagus and Tofu Stir Fry with Chilli and Sesame

Asparagus and crispy tofu stir fry made with ginger, garlic and chilli oil. Perfect as a side dish or as part of a main if served with noodles or rice. Made in less than 15 minutes this recipe is perfect for a week night meal or as a light lunch option. This easy stir fried recipe can be prepared the night before to make it really quick to make on the day.

What’s in the recipe?

Asparagus- When asparagus is in season it’s beautiful to cook with. I’ve bought locally grown asparagus, roughly chopped and added to the stir fry.

Tofu- I like using Cauldron Tofu which is soaked in a water bath, simple drain the water and press. If you don’t have a tofu press, just wrap in a bit of kitchen roll and allow to soak the excess water.

Cornflour- If you toss the tofu in cornflour and fry in sesame oil, it’ll create a lovely crispy coating before adding the marinade. It’s a good cooking hack to help absorb any excess moisture in your tofu.

Chilli oil- I love using Pippy Eats chilli oil, it’s perfect for garnishing tofu or stir fried vegetables such as this. If you don’t have chilli crisp oil, definitely look out for some next time you’re in the supermarket.


 

tofu and asparagus stir fry

Cooking tips:

Medium Heat- It’s tempting to whack the heat right up to get ‘crispy’ tofu however you run the risk or burning the marinade. I would suggest a good quality non stick pan, medium heat and allow the tofu to crisp on each side before turning.

Fry First then Coat- I prefer to fry the tofu in a bit of corn flour to crisp and turn golden before adding the marinade. It helps prevent the garlic and ginger from burning and give it just enough time to cook off the ingredients.

Don’t overcook the asparagus- By adding the asparagus to fry only for the last 3-4 minutes will allow it to cook until a little tender without burning.


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asparagus and tofu stir fry

Asparagus and Tofu Stir Fry

Asparagus and crispy tofu stir fry made with ginger, garlic and chilli. Perfect as a side dish or as part of a main if served with noodles or rice. Made in less than 15 minutes this recipe is perfect for a week night meal.
Prep Time 3 mins
Cook Time 12 mins
Servings 2 People

Ingredients
  

  • 350 g block of tofu
  • 1 heaped tbsp cornflour
  • 200 g asparagus locally grown if possible
  • 3 large cloves garlic
  • 1 thumb sized piece of ginger
  • 2 tbsp sesame oil
  • 1 tbsp tamari or soy sauce
  • 1 tbsp chilli crisp oil if you don’t have this, add 1 tsp chilli flakes to the marinade

Instructions
 

  • Drain & cube the tofu block and toss in the cornflour, fry in a non stick pan with a drizzle of sesame oil
  • Prepare the marinade by mincing the garlic and ginger then add to a bowl with the oil and tamari and whisk together
  • Once the tofu has crisped, add the marinade to the pan and continue to fry on a medium heat
  • Chop the asparagus and add to the pan to fry for a further 2-3 minutes
  • Serve up and drizzle the chilli crisp oil over the top & enjoy

Notes

  • If you don’t have chilli oil, add 1 tsp chilli flakes to the marinade
  • I used Pippy Eats chill crisp oil
  • Serve as a side or add sticky rice or noodles with more chilli oil

If you like this recipe why not try my Easy Tofu Ramen

Tofu easy vegan ramen recipe

gluten free asparagus and tofu stir fry

tofu and asparagus stir fry vegan