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Dinner Lunch & Light Bites Recipe

Roasted Pepper & Garlic Pasta

roasted pepper and garlic pasta

Easy Roasted Pepper Pasta Recipe

Perfect for batch cooking, this roasted pepper and garlic pasta dish can be doubled up in portions or frozen. The sauce can be whipped up and popped into freezer bags for evenings where you’re not sure what to cook. Simply heat until creamy and smooth and stir in with cooked pasta. Delicious!

Let’s Get Into The Recipe

Garlic- I’ve kept the skins on for this recipe as it helps prevent the garlic cloves from burning in the pan when roasting. You can peel them off before adding to the blender but it works just as well with the skin kept on.

Peppers- I’ve used bell peppers for this recipe however it will also work for romano peppers.

Dried Herbs- I’ve used a mix of dried basil, thyme, rosemary and sage as these work beautifully together. It can be adapted to what you have in your cupboards but just remember you want around 2 tbsp of herbs to make sure the flavour comes through.

Vegan Mozzarella- This isn’t an essential ingredient but if you want a cheesy pasta, add a good handful (around 80g) to make this the ultimate comfort food. If you’re a nutritional yeast lover, simply swap the mozzarella for around 1tbsp of nutritional yeast instead.

Vegan Creme Fraiche-  I used a vegan creme fraiche (oatly) however you can use vegan single cream. Note it’ll be a little thinner in texture. You can always thicken it by adding a handful of cashew nuts.

Salt & Pepper- Don’t forget to season generously with salt and pepper. Pasta loves nothing more than these two ingredients so don’t scrimp! I season the water to boil the pasta as well as the veg before roasting, and then another pinch to the sauce for good measure.

roasted pepper and garlic pasta

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roasted pepper and garlic pasta

Roasted Pepper & Garlic Pasta

Easy and delicious roasted pepper and garlic pasta dish. Just a few key ingredients to make this, and perfect for batch cooking. The sauce can be made in advance and frozen for evenings where you can't be bothered to cook.
Prep Time 5 mins
Cook Time 45 mins
Servings 4 people

Ingredients
  

  • 2 bell peppers
  • 1 red onion
  • 3 cloves garlic skin on
  • 1 tbsp olive oil
  • 125 ml plant based milk
  • 150 ml vegan creme fraiche sub for vegan single cream *will be thinner in texture
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • Large pinch salt & pepper
  • 1 tbsp olive oil to add to the blender
  • Handful of vegan mozzarella optional
  • 5-6 Tendetstem

Instructions
 

  • Roughly chop the peppers and quarter the onion, add to a tray with 1 tbsp olive oil, the dried herbs and garlic cloves to roast for 40-45 mins at 180°C
  • Add approx 200g dried pasta (enough to serve 4) to a pot of boiling water, and cook until al dente. Add the tenderstem to a steaming rack above the pasta, or simply add to the pot with the boiling pasta for the last 5 minutes of cooking
  • Once the veg is cooked, add to a blender along with the oat milk, creme fraiche, olive oil, salt and pepper and blitz until smooth
  • Drain the pasta (saving a bit of water) then mix together with the pasta sauce, on a low heat, adding in the mozzarella (optional ingredient). taste test adding a little more dried basil if needed
  • Add the tenderstem on top, sprinkle another pinch of salt and black pepper over the top and enjoy!

Notes

Swap vegan cheese for 1 tbsp nutritional yeast
If you want this extra thick, sub the plant based milk for 125ml of more vegan single cream
You can use fresh pasta, just follow the cooking instructions as it'll need less time boiling
 

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

15 minute tomato pasta vegan

Lunch & Light Bites Recipe Sides & Savoury Snacks

Vegan Caramelised Apple & Pork Sausage Rolls

vegan pork and apple sausage rolls

Vegan Friendly Apple, Red Onion & Pork Sausage Rolls

These vegan friendly caramelised apple and ‘pork’ sausage rolls are possibly my favourite yet. They’re so easy to make so don’t be fooled into thinking this is a tough recipe. Puff pastry, vegan sausages, a red onion and an apple is pretty much all you need!

Lets get into the recipe…

Puff Pastry- There’s no need to spend hours folding layers and layers to make puff pastry. I buy shop bought as pretty much most of the pre-made puff pastry is accidentally vegan friendly.

Bramley Apple- Again, you can use any apples you have in the house, I just find Bramley’s work well as they’re slightly larger and more crispy in flavour.

Vegan Sausages –I love using the Linda McCartney ones as they have the best texture for sausage rolls. There are a few options in the vegan range, so simply buy whichever you fancy giving a go.

Tamari- This is my secret ingredient in so many recipes. This time tamari works perfectly as a glaze for the pastry to give a beautiful and almost cheesy flavour on top. Tamari is just a gluten free soy sauce.

Sugar- This helps caramelise the apple and red onion perfectly. You can use 1 or 2 tbsp to make this a little sweeter if you have a particularly sharp bramley apple.


vegan apple and pork sausage rolls

 

Cooking Tips:

Caramelising- Cooking the red onion and bramley apple, along with the sugar is better on a lower heat. If you set aside around 10 minutes to slowly fry the two, it’ll help with the caramelisation of them. Be generous with the olive oil to fry too. You can make this in advance and pop in an airtight container in the fridge to come back to the next day.

Brush the pastry- Brushing the pre-cooked sausage rolls with tamari will help give a beautiful coating. You can swap tamari for soy sauce but definitely recommend investing in tamari as I use it in nearly all of my recipes.

Don’t add the hot filling to the pastry- If you’re not rushed for time, allow the filling to slightly cool before adding to the pastry as this will heat it up and make it a little more difficult to work with.


vegan pork and apple sausage rolls


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Vegan Caramelised Apple and Pork Sausage Rolls

Prep Time 13 mins
Cook Time 23 mins
Servings 18 sausage rolls

Ingredients
  

  • 1 sheet puff pastry
  • 1 1/2 large British Bramley apple's
  • 1 red onion
  • 1 tbsp olive oil
  • 1 tsp ground fennel seeds optional
  • 1 tbsp caster sugar
  • 6 vegan sausages I used Linda Mccartney
  • 1 tbsp tamari
  • 1 tbsp poppy seeds

Instructions
 

  • Dice the onion and Bramley apples then fry on a low heat with the olive oil, ground fennel seeds and sugar for around 20 minutes until beautifully caramelised
  • Preheat the oven to 200ºC
  • Microwave the vegan sausages for 2 minutes to soften then crumble up in a bowl then mix with the apples and onion
  • Roll out the sheet of puff pastry, slice in half, then add the sausage mix to each half
  • Fold over the pastry then seal by prodding the edges with a fork
  • Brush over the tamari to get a beautiful glaze
  • Sprinkle on poppy seeds over the top
  • Bake for 20-25 minutes depending on your oven

If you like this recipe why not try my Cranberry Sausage Rolls

vegan sausage rolls recipe

Dinner Lunch & Light Bites Recipe

Miso Nikomi Udon

miso soba noodle soup vegan

Miso Soba Noodle Soup Recipe

This Miso Nikomi Udon (which means cooked miso soup) is delicious, full of flavour and packed with umami from the miso, tamari and mushrooms. Ready in less than 20 minutes this has to be one of my favourite week night comfort foods.

Recipe Breakdown

Clearspring White Miso- I used the Clearspring white miso paste for this recipe as it’s a little sweeter and lighter in colour. Add 1 heaped tbsp to the soup just a few minutes before serving.

Mushrooms- You can use any mushrooms you like however I used a mix of mushrooms such as oyster, shiitake, chestnut and chantarelle for a delicious mix of texture and flavour.

Udon- This is a type of wheat based noodle. It’s thicker than ramen or soba and perfect for soups and broths. You can use any thickness of noodle for this really however I definitely recommend udon.

Tamari- Tamari is just a gluten free soy sauce but carries a slightly different flavour. It adds a delicious kick of umami and works perfectly with mushrooms.

Sesame oil- Using sesame oil to fry the mushrooms adds a delicious nutty flavour and also works better on a high heat.

miso soba noodle soup vegan


Cooking Tips

Finely chop 1/2 the ginger then grate in the other 1/2 to the stock

Fry the mushrooms with the garlic, ginger and chilli on a medium-high heat to get a delicious crisp edge, then set aside a good spoonful to place on top of your soup just before serving to keep them lovely and crispy

Add the miso towards the end of the recipe, this helps keep the delicious flavour

Squeeze ver 1/2 lime to get a zingy pop of flavour to accent the miso

Finely grate the carrot to top then blanch in the hot soup for a 1-2 minutes before serving to slightly soften

miso udon soup vegan


 

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Miso Nikomi Udon

A delicious vegan friendly udon soup packed with flavours of ginger, garlic and most importantly white miso. The mushrooms are seared with tamari and sesame oil making them delicious and crispy, perfect for topping this soup.
Prep Time 5 mins
Cook Time 10 mins
Servings 2 people

Ingredients
  

  • 1 red chilli
  • 3 cm piece of ginger
  • 1 tbsp sesame oil
  • 1 tbsp tamari
  • 3 cloves garlic
  • 200 g mixed mushrooms
  • 120 g udon noodles
  • 800 ml boiled water
  • 1 heaped tbsp white miso paste

To top:

  • Grated carrot
  • 1 lime
  • 1 tbsp sesame seeds
  • 3 spring onions

Instructions
 

  • Start by adding the sesame oil and tamari to a deep pan, place on a medium heat then add the finely chopped ginger and chilli then fry for around 3 minutes
  • Fry the garlic off for a further 2 minutes
  • Add the mushrooms and fry on a high heat for 6 minutes
  • Add the water, noodles and miso paste and heat for a further 3 minutes
  • Serve up with grated carrot a squeeze of lime, finely chopped spring onions and a sprinkle of sesame seeds

Notes

*top tip, set some of the fried mushrooms aside to place on top at the end to keep them delicious and crispy

If you like this recipe, why not try my peanut tofu ramen.

chilli peanut tofu ramen vegan

Dinner Lunch & Light Bites Recipe

15 Minute Tomato & Herb Pasta

15 minute tomato pasta vegan

Easiest Vegan Tomato Pasta Recipe

This recipe is perfect for batch cooking for lunch time, made in less than 20 minutes and vegan friendly. It’s so simple, you can adapt it to fit whatever veggies you have in your fridge but the main ingredients are tinned tomatoes, pasta, garlic and oregano.

Ingredients Breakdown

Tinned Tomatoes – Using tinned tomatoes helps keep this recipe simple, cheap and easy to make all year round. You can swap for fresh tomatoes if you’re lucky enough to have around 500g and they’re in season.

Garlic- I’ve used 3-4 cloves in this recipe however depending on how strong you like it, feel free to add another for a really punchy dish.

Oregano, Basil & Thyme- These dried herbs are always knocking around in my cupboard, ready for soups and pasta dishes like this. I’ve used the same measurement of oregano to bail with a pinch of thyme.


vegan tomato pasta recipe


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15 minute tomato pasta vegan

15 Minute Tomato Pasta

For those nights where you're in a hurry, don't have many ingredients in and just need some comfort food. Perfect for batch cooking for those lunch boxes too. You can swap the veggies to suit whatever you have in your cupboards / fridge.
Prep Time 5 mins
Cook Time 10 mins
Servings 2

Ingredients
  

  • ⁣1 red onion
  • 3 cloves garlic
  • 1 courgette
  • 1 small broccoli head
  • 400 g tinned tomatoes
  • large portions of pasta to serve 2
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp sage
  • Large pinch salt & pepper
  • 1 cup of pasta water added at the end
  • 100 g spinach

Instructions
 

  • Pop the kettle on, pour the boiling water into a pot then add the pasta to boil straight away
  • ⁣Fry off the chopped onion for a 3-4 minutes before adding the chopped garlic, courgette and broccoli
  • ⁣After another 3-4 minutes of frying add the tinned tomatoes and season with the basil, oregano and sage
  • ⁣Once it's bubbled for a further 2 minutes, add a cup full of the pasta water and add to the pan and keep on a high heat until the pasta is ready
  • ⁣Drain the rest of the pasta, throw it in the pan with the tomato sauce, add the spinach, give it a stir & season generously with salt and pepper
  • ⁣Top with breadcrumbs or vegan Parmesan if you’re feeling fancy!

If you like this recipe why not try my Cheesy Pasta Recipe

vegan cheesy pasta recipe

 

Dinner Lunch & Light Bites Recipe

Tuscan Wild Mushroom Creamy Soup

tuscan mushroom soup recipe vegan

Creamy Vegan Mushroom Soup

This comforting mushroom soup recipe is vegan friendly and really easy to make. Using garlic, oregano, thyme and smoked paprika it picks up flavours from the Mediterranean but with a smokey kick. Perfect for autumn nights, lets take a look at the recipe below.

Recipe Breakdown

Wild Mushrooms – Choosing wild mushrooms for this dish will give a slight variation in flavour and texture just from the mushrooms alone. I used a mix of oyster, chestnut and shiitake within this soup.

Herbs-  Using mediterranean herbs such as oregano, basil, and thyme with a little touch of smoked paprika adds a really beautiful depth of flavour. When you’re frying the mushrooms, onion and garlic in the herbs and oil it smells INCREDIBLE.

Cream- Traditionally with this soup you need a heavy cream which is basically a cream that has a higher fat content. There are loads of ‘creams’ within the plant based market at the moment so whether you use a soy based cream,  or an oat based cream it will work. I used Oatly single cream in this. When I add the butter to the recipe is helps thicken this as though it were a ‘heavy’ cream.

Cornflour- This is a brilliant ingredient. Naturally gluten free and brilliant at thickening soups and stocks. I added around 1tbsp to thicken this up however you can add as little or as much as you like (within reason, I wouldn’t add more than 2tbsp)

Vegetable Stock-  I use boiling water mixed with a good quality vegetable stock cube. If you’re doubling up the recipe, don’t forget to double up the stock cubes too!


wild mushroom tuscan soup vegan

Cooking Tips

Fry off the vegetables first

Frying off the onion, garlic, herbs and mushrooms first allows the mushrooms to caramelise in the butter. If you fry in a good quality non stick pan for around 6-7 minutes it gives the mushrooms and peppers enough time to start to get a beautiful glaze before adding the stock and cream.

Add the stock before the cream

When you add the stock you want to get the temperature to a low simmer first which will give the water enough time to start to mix all of those beautiful flavours from the vegetables. Turn the temperature right down so it’s not simmering or bubbling then add the cream. You don’t want the temperature too hot as the cream can separate / spoil.

Add crusty fresh or toasted bread at the end

Adding buttered toast or bread, or even leftover breadcrumbs will make a really delicious crunch in contrast to the creamy soup.


vegan mushroom tuscan soup


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tuscan mushroom soup recipe vegan

Tuscan Wild Mushroom Soup

Creamy wild mushroom soup inspired by the classic Tuscan soup. Flavours or thyme, oregano, garlic and smoked paprika brought together with a heavy (vegan) cream to make an indulgent comfort food.
Prep Time 5 mins
Cook Time 18 mins
Servings 2 People

Ingredients
  

  • 4 cloves garlic minced
  • 1 white onion finely diced
  • 1 pepper chopped into 4cm squares
  • 2 tbsp Pure Dairy Free Sunflower Spread
  • 5-6 sun dried tomatoes chopped into small chunks
  • 200 g mixed mushrooms chopped
  • 400 ml veg stock made with boiling water and 1/2 stock cube
  • 200 ml plant based cream can also use oat based creme fraiche

Herbs

  • 1 tbsp smoked paprika
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Large pinch salt & pepper
  • 1 tbsp cornflour to thicken, optional
  • 2 bay leaves not essential but works beautifully

Instructions
 

Method:

  • Add the Pure spread to a deep pan, place on a medium heat then add the onions and fry for around 5 minutes
  • Add the minced garlic cloves, sundried tomatoes, pepper and mushrooms to the pan along with all of the herbs and fry for a further 6-7 minutes
  • Once the mushrooms have browned add the vegetable stock, give a stir then reduce the heat right down
  • Add the cream and stir together, taste test adding more seasoning / herbs if needed
  • Serve with a slice of crusty bread & a generous slather of vegan butter

Notes

Try adding plant based chorizo to add a real smokey flavour

If you like this recipe why not try my harissa and potato soup.

Chickpea and potato stew vegan

Dinner Dressings and Sauces Lunch & Light Bites Recipe

10 Minute Peanut Vegetable Noodles

simple peanut recipe noodle

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.

vegetable noodles and peanut dressing

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.


Toppings

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.

 


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10 minute vegetable noodle peanut recipe vegan lucy and lentils

simple peanut recipe noodle

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.
Prep Time 2 mins
Cook Time 7 mins
Servings 2 people

Ingredients
  

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

To Top

  • 1 tbsp toasted peanuts
  • 4 spring onions finely chopped

Instructions
 

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
Keyword 10 minute meal, 15 minute meal, easy recipe, peanut dressing, spiralised noodle, vegetable noodles, zoodles

If you like this recipe why not try my Crispy tofu and peanut noodle dish.

crispy peanut tofu noodle bowl

Lunch & Light Bites Recipe Sides & Savoury Snacks

4 Ingredient Vegan Sausage Rolls

4 ingredient vegan sausage rolls recipe

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.


Ingredients Breakdown

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.

vegan sausage rolls recipe easy 4 ingredients

 

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.


vegan sausage rolls recipe

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.

vegan sausage rolls lucy and lentils


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4 ingredient vegan sausage rolls recipe

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!
Prep Time 15 mins
Cook Time 20 mins

Ingredients
  

  • 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

Instructions
 

  • 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
Keyword sauge roll ideas, sausage rolls, vegan sausage, pastry recipes, puff pastry, vegan sausage

If you like this recipe why not try my delicious cream cheese and pancetta vegan pinwheels.

vegan pancetta pinwheels with nush cream cheese

Dinner Lunch & Light Bites Recipe

Gyoza Chilli Noodle Soup

gyoza noodle chilli soup recipe vegan

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.


gyoza noodle chilli soup recipe vegan


Kitchen Equipment:

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.


gyoza noodle chilli soup recipe vegan

If you give this recipe a go please be sure to tag Lucy and Lentils over on instagram!

gyoza noodle chilli soup recipe vegan

Gyoza Chilli Noodle Soup

Crispy gyozas in a 15 minute homemade chilli noodle soup. Vegan and really easy to create.
5 from 4 votes
Prep Time 5 mins
Cook Time 15 mins
Servings 2 people

Ingredients
  

  • 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

Instructions
 

  • 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)

Notes

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.
Keyword 15 minute meal, chinese soup, gyoza soup, gyoza,, noodle soup, szechuan sauce

If you like this recipe, why not try my delicious home made vegan chilli peanut ramen linked just here.

 

Bread & Dough Lunch & Light Bites Recipe

Za’atar Pita

za'atar pita recipe vegan

A Trip To Tel Aviv

Inspired by my trip to Israel (with the guys from Vibe Israel) here is a really simple pita recipe, which is topped with the beautiful seasoning za’atar. It’s not often I write about my recipes and the inspiration but I loved the whole experience of trying this bread in a busy side street in Jerusalem. It was humid November afternoon and we had been waving through the busy streets in Jerusalem.  Our amazing tour guide had just hopped across the stream of people to grab a huge pita, straight off the burner which was topped with garlic, za’atar and lots of olive oil.


As we were all tearing pieces off the bread we listened to a story of how the pitas came about, from the old wives tales of the women creating small businesses selling their version of pita. With tough competition from other bakers, it was about creating the most delicious. It was fascinating hearing how old some of these recipes would be whilst eating away. Either way I hope this version does it justice and inspires you to try za’atar pita.


These photos were taken by the very talented Amir Menahem – a magician when it comes to capturing  Vibe Israel tours!
za'atar pitas recipe easy and vegan
za'atar pitas recipe easy and vegan

Break Down Of Ingredients

Quick Yeast

For this recipe, you don’t need to activate the yeast before hand, it’s an ‘all in one’ recipe. The key is to have luke warm water to activate it once mixed together.

Strong White Bread Flour

You can use plain flour however I’d highly recommend strong white bread flour if you can get your hands on some.

Za’atar

I was lucky enough to pick up fresh za’atar from Israel when I visited in 2019. You can find za’atar in most supermarkets however if you have a middle eastern supermarket in your town / city, I will bet they have the best quality produce!

Extra Virgin Olive Oil

Again, sourcing a good quality olive oil will give this recipe a slight edge. Using a beautiful oil to garnish will compliment all of the flavours.


za'atar pitas recipe easy and vegan
za'atar pitas recipe easy and vegan

 

za'atar pita recipe vegan

Za'atar Pitas

Za'atar Pitas inspired by my visit to Jerusalem in Israel. Beautifully fluffy on the inside and with a golden surface topped with za'atar seasoning from Tel Aviv.
Prep Time 1 hr 20 mins
Cook Time 25 mins
Course Bread
Cuisine israeli

Ingredients
  

  • 380 g plain flour
  • 1/2 tsp salt
  • 1 tsp caster sugar
  • 7 g instant yeast
  • 280 ml lukewarm water
  • 1 1/2 tbsp olive oil
  • 1/2 tsp sea salt
  • 2 tbsp za’atar seasoning
  • 2 tbsp olive oil

Instructions
 

  • Simply mix the dry ingredients together in a bowl, then pour in the lukewarm water and olive oil, bring together to form a loose dough
  • Move onto a floured surface and knead for around 5 minutes
  • Pop back into the clean bowl with a glug of olive oil at the bottom to stop it sticking, cover in a tea towel and leave to proof for around 1 hour (if it’s cold in your home it make take 1.5-2 hours)
  • [preheat the oven to 200°C fan]
  • Once risen, knock back the dough and divide into 4 (you can divide into however many pitas you’d like to make)
  • Using your fingers, prod the each ball of dough until you’ve created the pita shape (should be around 1-2cm thickness)
  • Mix the olive oil and za’atar in a bowl and brush over the tops of the pitas and add a good pinch of sea salt to each then bake on a tray for around 12-15 minutes or until golden on top
  • Allow to cool and dip into some delicious hummus or extra virgin olive oil
Keyword bread, israeli, pita, pitas, pitta, tel aviv, za'atar
Bread & Dough Lunch & Light Bites Recipe

Simple Garlic & Rosemary Focaccia

garlic and rosemary easy vegan focaccia recipe

Simple Focaccia Recipe

This simple garlic and rosemary focaccia was one of the first bread recipes I had tried making. Even if you’re new to making bread hopefully you will find this one a great place to start. This recipe is perfect for making big focaccia sandwiches or for dipping into soups, stews and lasagnes.


Vegan

Simple

Yields 10-12 Slices

garlic and rosemary easy vegan focaccia recipe


Ingredients Break Down

Strong white bread flour – Using plain flour will work, however I highly recommend strong white bread flour. It contains more gluten than plain making the dough more elastic.

Quick yeast – like my pita recipe you don’t need to activate the yeast beforehand, it’s all done within one bowl. Top tip, make sure the water is room temperature before adding (this will help activate the yeast)

Good quality olive oil – this recipe includes a lot of olive oil, so finding a good quality product will really help. Even if you use regular olive oil for the main dish, I’d suggest a good quality extra virgin olive oil to coat at the end.

Tomatoes – I’ve added tomatoes to one of the variations, but feel free to have this as simple as possible with just rosemary and salt. In this adaptation I added 3 cloves of roughly chopped garlic and 70g vine tomatoes.


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garlic and rosemary easy vegan focaccia recipe

Garlic & Tomato Focaccia

Easy, no fuss focaccia recipe. Brilliant for those who are new to making bread!
Prep Time 15 mins
Cook Time 35 mins
Proving TIme 1 hr
Total Time 1 hr 50 mins

Ingredients
  

  • 320 g strong white bread flour
  • 220 ml luke warm water
  • Large pinch sea salt
  • 7 g fast yeast
  • 3 tbsp olive oil extra virgin will also work

To top:

  • 3 sprigs fresh rosemary roughly chopped to add to the dough’s surface
  • 3 large cloves garlic roughly chopped to add to the dough’s surface
  • 6 cherry tomatoes halved
  • 2 tbsp olive oil +1 tbsp to drizzle over after baking
  • 1 tsp sea salt

Instructions
 

  • Add the flour, yeast and salt into a bowl and mix together
  • Pour in the 220ml luke warm water whilst bringing the dough together with your other hand, add the olive oil then bring together to form a loose dough
  • Knead the dough on an oiled surface for around 5 minutes then place back in the bowl with a drop of olive oil to stop it sticking to the bottom and sides
  • Cover in a tea towel and leave in a warm place to proof for around 45 minutes (or until doubled in size)
  • Once risen, knock back the dough by kneading for a few seconds then drizzle 1tbsp olive oil in the base of the baking dish / bread pan and place the dough inside, then leave for a further 30minutes

Preheat the oven to 200°C

  • Once the dough has risen and filled more of the baking tray, gently use your fingers to poke the dough until it gradually spreads to fit snug in the baking dish (this should be a gentle process rather than forcing the dough to stretch)
  • Fill the dimples made with your fingers with the roughly chopped garlic cloves, tomato halves and chopped rosemary sprigs then drizzle the last 1tbsp olive oil on top & season heavily with the sea salt flakes
  • Bake at 200°C for 25-30 minutes or until golden on top, allow to cool fully before slicing (this is the hardest part waiting!)

Notes

If the dough is sticking to the surface, add 1 tbsp to help the dough wet and smooth. You want to be able to pick the dough up without it sticking to the base of the bowl or counter top so don't be afraid to add more olive oil at each stage.
Keyword bread, Easy Dough, Focaccia, Garlic bread

If you like this recipe why not try my easy pita recipe. These za’atar roasted pittas are a delicious recipe to have up your sleeve.za'atar pita recipe vegan