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Dinner Lunch & Light Bites Recipe

Sticky Buffalo Tofu

Posted on February 20, 2023
vegan buffalo tofu recipe

Sticky Buffalo Tofu Recipe

3 Ingredients to make this vegan sticky buffalo tofu recipe. It’s really easy and perfect for week night meals. You can batch cook this, or leave the tofu to marinade for a quick fry in the pan.

What’s in this Buffalo Tofu?

Buffalo Sauce –  I’m using The Sauce Shop Buffalo sauce for this as it works perfectly with the creamy mayonnaise and lime juice. It’s hot, sweet and perfect for making a simple sauce. Make extra so you can drizzle over the rice and sides.

Tofu- It helps to use firm tofu for this recipe, toss in cornflour and fry in the sesame oil before adding the sauce. That way it helps it stay nice and crispy.

Lime Juice- The lime juice cuts through the hot and spicy buffalo sauce, don’t forget to add this ingredient.

Vegan Mayonnaise- The best vegan mayonnaise in my opinion is the Hellmans one. It’s got a great flavour and texture for this sauce. 

sticky vegan buffalo tofu

Cooking Tips:

Toss in the cornflour- the best thing you can do with tofu is toss in cornflour, fry in sesame oil until a little crispy. Once it’s at this stage, add in the sauce and fry off until it’s coated in it.

Fry on a high heat- Crispy tofu needs high heat, a good non stick pan and coat the tofu in the sauce after it’s fried.

Batch cook- To make this meal go further, double up and make up some lunch boxes for the week for a quick and delicious meal.

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vegan buffalo tofu recipe

Sticky Buffalo Tofu

3 Ingredients to make this vegan sticky buffalo tofu recipe. It's really easy and perfect for week night meals. You can batch cook this, or leave the tofu to marinade for a quick fry in the pan.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people

Ingredients
  

  • 1 tsp sesame oil to fry the tofu
  • 1 block of firm tofu (around 280g)
  • 2 tbsp cornflour
  • 3 tbsp buffalo sauce I used Sauce Shop
  • 1 tbsp vegan mayonnaise
  • 1/2 lime, juiced
  • 1 spring onion finely chopped
  • handful sunflower seeds

Serve with:

  • 2 portions steamed rice
  • 120 g steamed tenderstem
  • handful chopped spinach
  • 1 carrot grated
  • 1 red chilli

Instructions
 

  • Start by draining the tofu, pat dry with a paper towel then cut into bite size cubes, toss in the cornflour then fry in the sesame oil on a high heat
  • Meanwhile, cook the rice by either steaming or boiling, add in the tenderstem for the final 3 minutes of cooking
  • After a few minutes, once the tofu has turned crispy whisk together the sauce then add to the pan, turn the heat down slightly and throw in the chopped spring onion and continue to cook for around 5-7 minutes
  • Prepare the rest of the bowl by slicing the spinach, chilli and carrots
  • Assemble the bowl, adding on the sticky tofu, drizzle a little extra mayo and lime juice over the top

Notes

Double up the sauce to give yourself extra to drizzle over the rice and tenderstem
Toast sunflower seeds in the pan with the tofu for the final few minutes for an extra crunch
Lunch & Light Bites Recipe

Sticky Gochujang Cauliflower

Posted on January 12, 2023
vegan gochujang cauliflower recipe

Sticky Gochujang Cauliflower

Easy and Vegan sticky gochujang cauliflower. This recipe is simple to make and perfect when cooking for friends with just a few key ingredients. If you want to make this a meal, serve with rice and slaw, or with tortilla wraps.

What’s in the recipe?

Gochujang- It’s a sun-dried chilli paste from Korea, a little spicy and full of flavour but needs a few ingredients to help the flavour. 

Cauliflower- Cut into florets, you want bite size pieces which are relatively even in size. The even size helps with an even bake when in the oven.

Batter- To make sure the cauliflower gets coated in the sauce, you want to first coat it in a simple batter of flour and oat milk.  Add in nutritional yeast helps give a great texture and slightly cheesy flavour.

Brown sugar and lime- To bring out the best flavour of the gochujang you want to add lime juice and brown sugar and garlic powder. This coats the cauliflower after it’s baked for the first time with the batter. 

vegan gochujang cauliflower

Cooking Tips:

Batter consistency- You may need to add a little more or less oat milk to get the right texture. It wants to be a thick batter that just falls off your spoon, almost like pancake batter. It needs to cling to the cauliflower without running off. 

Gochujang dressing- You may need to add a little more of each ingredient if you’re using an extra large cauliflower. Add to the cauliflower once it’s baked for the first time with the batter, this way it’ll cling to the batter and corners of the cauliflower.

Bake at a high heat- You want the oven to be around 200ºC (fan) to make sure you get a crisp coating on the cauliflower. When baking with the gochujang dressing, be sure to make sure the sticky dressing doesn’t burn in the heat. 

sticky gochujang cauliflower

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sticky vegan gochujang cauliflower

vegan gochujang cauliflower recipe

Sticky Gochujang Cauliflower

Easy and Vegan sticky gochujang cauliflower. This recipe is simple to make and perfect when cooking for friends. Serve with rice or in tortilla wraps to make this a meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings 2 people

Ingredients
  

  • 1 head of califlower cut into florets
  • 1 tbsp sesame seeds
  • 4 spring onions finely chopped

For the batter

  • 4 heaped tbsp plain flour
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 3-4 tbsp Oat milk* see notes

Gochujang sauce

  • 2 heaped tbsp Gochujang
  • 2 tsp brown sugar
  • 1/2 tsp garlic powder
  • 1 lime juiced

Instructions
 

  • Preheat the oven to 200ºC (fan)
  • Mix together the batter ingredients, note you may need a splash more oat milk to get the right texture, then add the cauliflower florets, coat until covered
  • Add the battered cauliflower florets to a lined baking tray then pop in the oven for around 25 minutes
  • Make the gochujang sauce by mixing the ingredients together, then once the cauliflower has baked, toss in the sauce, pop back in the oven on a lined baking tray and cook for a further 10-15 minutes (make sure the cauliflower doesn't burn)
  • If serving this as a meal, boil long grain rice or prep soft wraps to serve with a crunchy slaw, but if not, simply chop the spring onions to garnish
  • Once baked to perfection, squeeze a little more lime juice, dust with sesame seeds and garnish with the spring onions

Notes

*you made need to add a little more oat milk but you want the batter to be like a pancake batter so it just falls off your spoon

vegan sticky gochujang cauliflower

If you like this recipe why not try my Peanut and Gochujang Noodles

gochujang peanut noodles

 

Dinner Lunch & Light Bites Recipe

Vegan Gochujang Sausage Pasta

Posted on December 7, 2022
vegan gochujang sausage pasta easy recipe

Easy Vegan Gochujang Sausage Pasta

This easy vegan gochujang sausage pasta is perfect for week night dinner or meal prepping. It just uses a few key ingredients keeping the cost low, and time fast. A good tip is to use refrigerated sausages rather than frozen.

What’s in this sausage pasta recipe?

Vegan Sausages- you want a refrigerated sausage for this recipe, chop them before adding to the pan. 

Pasta- to make this exact recipe use conchiglie pasta. Fresh or dried pasta works, just be sure to note to cooking time is different.

Gochujang– the key ingredient for the gochujang sausage pasta. It’s a Korean sun-dried chilli paste and full of flavour. It has a little spice to it but when mixed with the vegan cream cheese it’s perfect.

Vegan cream cheese- if you don’t have cream cheese substitute for a vegan single cream, just note the texture will be thinner. 

Pasta water- the most important ingredient to any pasta dish. It helps give the pasta and the sauce a beautiful glossy coat as well as thicken.

vegan gochujang sausage pasta

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Cooking Tips:

Save that pasta water- it’s essential to any pasta recipe, so be sure to save a mug full to add to the sauce.

Mix the gochujang, water and cream cheese first- make sure you whisk together these ingredients in the pan before adding the pasta. You want to make sure it’s all come together before stirring through.

Fresh herbs are essential- if you’re not using fresh herbs be sure to add loads of dried, such as oregano and basil. 

vegan gochujang sausage pasta easy recipe

Vegan Gochujang Sausage Pasta

This easy vegan gochujang sausage pasta is perfect for week night dinner or meal prepping. It just uses a few key ingredients keeping the cost low, and time fast.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 1 tsp olive oil
  • 6 vegetarian sausages chilled not frozen
  • 200 g dried pasta any shape
  • 4 cloves garlic finely chopped
  • 250 g tomatoes
  • 1-2 tbsp gochujang
  • 100 g vegan cream cheese nush or oatly is good
  • 15 g fresh basil roughly chopped
  • salt and pepper

Instructions
 

  • Bring a pot of water to boil, add in a good pinch of salt followed by the dried pasta and cook for around 8-10 minutes
  • Start by adding a drizzle of olive oil to a large pan followed by the tomatoes and garlic, cook on a low heat to prevent the garlic from burning
  • Once the tomatoes have broken down, add in the gochujang paste along with a ladle (around 100ml) of the pasta water, stir in the vegan cream cheese and stir together
  • Smash the tomatoes with the back of the spoon or fork and season generously with salt and pepper before adding in the drained pasta (note, always save a little pasta water to add to the sauce)
  • Add in the chopped fresh basil, another pinch of seasoning and serve up

If you like this recipe why not try my 15 Minute Gochujang Spaghetti 

vegan gochujang pasta recipe

Dinner Lunch & Light Bites Recipe

15 Minute Hummus Linguine

Posted on September 21, 2022
15 minute hummus linguini

Easy 15 Minute Hummus Linguine

This simple and easy vegan hummus linguine recipe is perfect for week night recipes. It takes just 15 minutes to make, only a few ingredients and can easily be altered to fit what is in season / what you have in your fridge.

What ingredients do I need for this hummus pasta?

Linguine- This pasta is perfect for creamy dishes like this one. It is thicker than spaghetti and one of my favourites to use.

Hummus- You can use home made, shop bought, whatever you have at hand. Using a cheap pot (like I have in this recipe) will mean you might need a little more pasta water to make the sauce creamier. If you’re using home made you might not need as much pasta water to get the same texture.

Garlic- There is never enough garlic in a pasta recipe, using three cloves to get a delicious flavour across.

Courgette- This vegetable is in season at the moment so perfect for adding to recipes, however feel free to use whatever vegetable is in season. This could work with mushrooms or roasted squash.

15 minute hummus pasta

Cooking tips:

Pasta Water- The most important thing to remember is to heavily salt the pot of water just before adding the pasta. Allow the water to get to a bubbling state then add in the pasta. SAVE THAT PASTA WATER! I usually get a mug, fill it with the pasta water to add to the sauce, this way I can add a little more if it needs it.

Hummus- Depending on what hummus you use for this recipe will determine how much pasta water you need for this.

Season and Flavour- Adding dried herbs can mean you may need to add a little more then if they were fresh herbs. If you’re swapping dried dill for fresh I would use around 2 stalks of dill finely chopped. Season generously with salt and pepper as this is key for any good pasta recipe

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15 Minute Hummus Linguine

This simple and easy vegan hummus linguine recipe is perfect for week night recipes. It takes just 15 minutes to make, only a few ingredients and can easily be altered to fit what is in season / what you have in your fridge.
Print Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Servings 2 peopl

Ingredients
  

  • 2 portions linguine Around 200g
  • 200 g hummus store bought or fresh
  • 3 cloves garlic finely chopped
  • 1 white onion finely chopped
  • 1 courgette diced
  • 100 g tomatoes
  • 200 ml pasta water
  • 1/2 tsp chilli flakes
  • 1/2 tsp dried thyme
  • 1 tsp dried dill
  • salt and pepper

Instructions
 

  • Start by bringing a pot of water to the boil, salt the water then add in the linguine, cook for around 10 minutes
  • In a large pot fry off the onion, courgette, tomatoes and garlic with a drizzle of olive oil for around 7 minutes before adding in dried herbs, salt and pepper
  • Add in the hummus and pasta water to the pot of veggies
  • Drain off the pasta (save some more of the pasta water in case the sauce needs it) then add to the pot with the veggies, stir together
  • Season with salt and pepper and serve piping hot

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

Sun Dried Tomato and Kale Pasta Soup

vegan hummus pasta sauce

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 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

Lunch & Light Bites Recipe Sides & Savoury Snacks

Crispy Vegan Potatoes with Pepper & Garlic

Posted on September 7, 2022
crispy potatoes with roasted peppers and garlic vegan

Crispy Vegan Potatoes with Pepper and Garlic

These roasted crispy vegan potatoes are incredible as they’re been tossed in a homemade roasted red pepper and garlic sauce to give them so much flavour. This easy recipe is air-fryer friendly. You need to try this vegan friendly recipe when cooking at the next bbq o when batch cooking.

What’s in these Crispy Vegan Potatoes?

It’s not exactly news that roasted potatoes are vegan friendly, but they are a delicious recipe to make for people to prove plant based is anything but boring.

Potatoes- To get them nice and crispy we need a hot oven, lots of oil and salt.

Roasted Red Peppers- I’ve used the roasted peppers you get in the antipasti jars however you can stick two bell peppers on the baking tray along with the potatoes to make the sauce.

Garlic- Using garlic powder within the sauce, this is store cupboard friendly however you can use fresh garlic if preferred.

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crispy potatoes with roasted peppers and garlic vegan

Crispy Vegan Potatoes with Roasted Pepper and Garlic

These roasted crispy vegan potatoes are incredible as they're been tossed in a homemade roasted red pepper and garlic sauce to give them so much flavour.
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Servings 4 people

Ingredients
  

  • 1 kg potatoes
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp dried rosemary
  • 1 tsp dried sage

For the sauce:

  • 3 roasted red peppers or use 1/2 jar of the antipasti roasted peppers
  • 1 clove garlic
  • 1 tsp smoked paprika
  • 1 tsp dried basil
  • 1 tbsp water
  • 1 tsp olive oil

Instructions
 

  • Preheat the oven to 220ºC (fan) and drizzle olive oil on two baking trays
  • Peel and chop the potatoes as shown in the video, add the dried rosemary and sage, salt and toss in the oil, place in the oven for around 30 minutes
  • Meanwhile prepare the roasted pepper and garlic sauce by mixing all of the ingredients together in a blender and blitz until smooth
  • Once the potatoes have roasted for 35 minutes, toss in the pepper and garlic sauce then pop back in the oven for a further 15-20 minutes

Notes

Option:

You can roast the potatoes for 40-45 minutes then add the roasted pepper sauce at the very end so it stays rich and delicious

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

Smashed Potatoes with dip

Lunch & Light Bites Recipe

Grilled Tofu Sandwich with Chimichurri

Posted on September 5, 2022
grilled tofu sandwich with chimichurri

Let’s Make a Grilled Tofu Sandwich with Chimichurri

This loaded vegan grilled tofu Sandwich with a home made chimichurri is loaded with flavour. Perfect for lunches or a bbq, this will have non veggie people going back for more. It has everything – texture, flavour and looks delicious.

What’s in this grilled tofu sandwich?

Tofu- For this recipe grilling to tofu gives those beautiful charred lines and a little texture.  Using a pre-marinated tofu (Cauldron’s Smokey BBQ to be exact will give colour and flavour.

Home made chimichurri- A classic Argentinian and Uruguayan recipe. This is a slightly easier version which uses store cupboard essentials.

Crispy Roll- It’s important to use a fresh crunchy loaf for this recipe to get a great texture against the fillings.

Vegan Mayo- A sandwich is not complete without vegan mayo, Hellman’s is the best in my opinion so slather it on thick.

Cooking Tips:

Get crispy grilled tofu- If you’re not using marianted tofu, try mixing smoked paprika with a bit of olive oil and add to the griddle pan when grilling the tofu for flavour. To get crisp grill lines make sure the pan is nice and hot which will also help stop the tofu from sticking.

Chimichurri- Use extra virgin olive oil, or just regular olive oil if you don’t have any to hand.  This recipe has fresh garlic but swap to dried garlic powder if that’s what you have in your kitchen.

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grilled tofu sandwich with chimichurri

Grilled Tofu Sandwich with chimichurri

This loaded vegan grilled tofu Sandwich with a home made chimichurri is loaded with flavour. Perfect for lunches or a bbq.
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Prep Time 5 minutes
Cook Time 8 minutes
Servings 2 people

Ingredients
  

  • 1 large fresh crunchy roll / baguette
  • 1 pack of Cauldron’s Quick & Tasty Smoky BBQ Tofu
  • 4 tbsp vegan mayo
  • Handful spinach
  • 1 roasted red pepper sliced

Home made Chimichurri:

  • 15 g parsley
  • 1 tbsp dried oregano
  • 1 tsp chilli flakes
  • 1 tsp rice wine vinegar
  • 100 ml EVOO
  • 1 small garlic clove minced/ 1/2 tsp garlic powder

Instructions
 

  • Start by slicing the marinated tofu into strips then add to a hot griddle pan or a non stick pan and fry for around 5 minutes on each side
  • Meanwhile prepare the chimichurri by mixing all of the ingredients together
  • Prepare the sandwich by slicing the crispy baguette, layering up with vegan mayo, fresh spinach and roasted red peppers, then add the grilled tofu and top with the chimichurri dressing.

If you like this recipe why not try my Vegan Banh Mi Inspired Sandwich

vegan banh mi sandwich

Dinner Lunch & Light Bites Recipe

Vegan Tomato Orzo

Posted on September 2, 2022
vegan tomato orzo recipe

Delicious Vegan Tomato Orzo Pasta Recipe

Easy Vegan Tomato Orzo Pasta ready in 15 minutes! Time saving, perfect lunch box recipe that is cheap to make with just a few ingredients. My favourite part about this whole recipe is that is takes 15 minutes to cook, only uses 5 main ingredients and is perfect for week night dinners where you don’t want to spend loads of time chopping ingredients and standing over the hob.

What Ingredients do I need for 15 Minute Tomato Orzo?

Orzo Pasta- Looks almost like a rice but is instead a pasta. I used to hate cooking orzo as I’d make it soggy and mushy but follow this recipe and it’ll work perfectly! The key is to cook it until al dente, you don’t want soggy orzo.

Tomatoes- I’ve used whatever tomatoes are in season at the time, if you can try and get them from the same country to live in to keep those air miles down. You don’t even need to chop the tomatoes for this recipe.

Fresh basil -.This ingredient is so important as it’s packed with flavour. If you don’t have basil, replace for fresh parsley. It’s where most of the flavour marries together with the tomatoes.

 

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vegan tomato orzo recipe

Vegan Tomato Orzo

Easy Vegan Tomato Orzo Pasta ready in 15 minutes! Time saving, perfect lunch box recipe that is cheap to make with just a few ingredients.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients
  

  • 1 mug of orzo pasta around 250g
  • 1 tbsp olive oil
  • 2 shallots
  • 420 g tomatoes
  • 3 large cloves garlic
  • 1 tbsp dried basil
  • 25g fresh basil or parsley or both!
  • Large pinch of salt and pepper season to perfection

Instructions
 

  • Add the orzo to boiling salted water and cook for around 10-12 minutes or aldente
  • Add the tomatoes to a large pan with the olive oil, fry for around 5 minutes before adding the chopped shallots and garlic, continue to fry for a few minutes on a low heat before smushing the tomatoes
  • Add a ladle of the pasta water to the pot with the tomatoes, drain the rest and then add the orzo to the pot, add the dried basil, and bring together
  • Add the freshly chopped herbs, season generously with salt and pepper (this is important)
  • Enjoy!

If you like this recipe why not try my 15 Minute Tomato and Herb Pasta 

vegan tomato pasta recipe

15 minute tomato orzo

Lunch & Light Bites Recipe Sides & Savoury Snacks

Sweetcorn Ribs with Lime & Chilli Dressing

Posted on September 2, 2022
sweetcorn ribs vegan recipe

Paprika Sweetcorn Ribs with Lime & Chilli Dressing

Crispy sweetcorn ribs covered in smoked paprika and served with a fresh zingy lime and chilli salsa. This recipe is vegan friendly and easy to make! Perfect for Summer BBQ’s this flavour packed recipe is one of my favourites to make for friends and family. 

What Ingredients are in the Sweetcorn Ribs?

Corn- For this recipe (which yields 8 ribs) I’ve just used two pieces of raw corn.

Smoked Paprika- This ingredient helps with that delicious smokey but slightly sweet flavour which works beautifully with the corn kernels.

Olive oil- I’ve used olive oil to coat the ribs in, but you can use melted vegan butter for this recipe with the smoked paprika mixed in.

Lime & Chilli Dressing – Togo with the smokey rich sweetcorn I thought a zingy and fresh salsa type dressing would be perfect.

Paprika Corn Ribs

Recipe Notes:

How to get the perfect corn ribs? I find for a really crispy corn rib, you want to roast them at 200ºC (fan oven) for around 45 minutes. Take them out of the oven half way through roasting, turn and make sure they’re evenly coated in all of the delicious juices and flavours.

Cutting corn ribs- It’s no surprise that there are loads of chopping accidents when making these ribs. You need a sharp knife to get a clean slice. You can parboil the sweetcorn for 10 minutes to soften them slightly before chopping. I find standing them upright and using a seasaw motion when chopping really helps, that way it slowly slices the rib rather then putting loads of pressure on the knife and it slippi

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sweetcorn ribs vegan recipe

Paprika Corn Ribs with Lime & Chilli Salsa

Crispy corn ribs covered in smoked paprika and served with a fresh zingy lime and chilli salsa. This recipe is vegan friendly and easy to make!
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Prep Time 10 minutes
Cook Time 43 minutes
Servings 8 strips

Ingredients
  

For the corn

  • 2 pieces of fresh corn sliced into 4 strips per corn
  • 1 tbsp smoked paprika
  • 1 tbsp olive oil
  • Pinch salt & pepper
  • Pinch dried thyme

For the lime and chilli dressing

  • 1/2 red onion finely diced
  • 1/2 red chilli finely chopped
  • 1/2 lime squeezed
  • 3 tbsp olive oil
  • Salt & pepper
  • Handful fresh parsley and basil chopped

Instructions
 

  • Preheat the oven to 200ºC (fan)
  • Using a see-saw motion, slice the pieces of corn into ribs then brush them in the olive oil, sprinkle over the smoke paprika and a generous pinch of salt then toss to ensure all the surfaces are coated
  • Pop in the oven for 25 minutes, flip over to make sure all sides are covered then place back in the oven for a further 25 minutes
  • Prepare the chilli and lime dressing by chopping the ingredients as finely as possible, mix together, then once the corn ribs are baked, pour over the dressing and enjoy

If you like this recipe why not try my Smashed Potatoes & Pesto

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vegan paprika corn ribs