Only 3 Ingredients Needed – Banana & Chocolate Quesadillas
These banana and chocolate quesadillas just need 3 ingredients, you’ve guessed it, with just banana, chocolate and wraps. It’s so easy to make and perfect for a breakfast idea or for an easy dessert. This vegan friendly recipe is ideal for kids to make, and is also BBQ friendly too.
What 3 Ingredients?
Banana- I like choosing the ones that are a little more overripe as they’re naturally sweeter in flavour. Just slice it up to make lots of little banana coins ready to fill & garnish with.
Chocolate- Now I’ll let you decide what chocolate to use as we all have our favourites however my favourite is a creamier dark chocolate, maybe a one that has a little coconut oil in as it’ll help with the melting.
Wraps- I’ve just opted for your bog standard plain white wraps however you can get fancy and choose wholemeal, seeded, you name it. I used Aldi’s smaller taco sized wraps as they work perfectly when creating 3-4 of these quesadillas.
Extra Chocolate- I find drizzling extra chocolate over the top of the quesadillas makes them look even more delicious and perfect if you’re cooking for friends.
Extra banana- You get the hint, but leave a little extra banana on the size to garnish over the top along with the drizzled chocolate as it makes it look beautiful
Non stick pan / grill- If you’re grilling these you might find it helps to add a little vegan butter on each outside to help it prevent from sticking. If you’re frying in a pan, a non stick will work best, otherwise add a little oil or vegan butter to give a beautiful golden edge.
It really is that easy, just 3 ingredients and you have a simple but delicious banana and chocolate quesadilla, great for desserts or even breakfast.
3 Ingredient Banana and Chocolate Quesadillas
These banana and chocolate quesadillas just need 3 ingredients, you've guessed it, with just banana, chocolate and wraps. It's so easy to make and perfect for a breakfast idea or for an easy dessert.
- 2 to rtillas
- 1 banana
- 50 g dark chocolate
Simply layer up the chocolate and banana inside the wraps and place on the grill
Once turned golden brown, flip over, continue for another few minutes then slice up, add fresh banana on top with a drizzle more of chocolate & enjoy
If you like this recipe why not try my Oreo Cookies
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.
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.
- 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
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
Optional - Garnish with pine nuts and parsley, or just enjoy as is! I like drizzling mine in a little chilli oil to finish
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.
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.
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.
- 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
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
- 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
Vegan Asparagus and Shiitake Mushroom Risotto
This asparagus and shiitake risotto is vegan and gluten free. It’s easy to make and just takes 30 minutes of stirring to create a delicious hearty week-night meal. Asparagus season is here so let’s celebrate with a recipe that works perfectly with the shiitake mushrooms.
What’s in the recipe?
Asparagus – Celebrating the season of asparagus, try and find locally grown asparagus to help cut down on air miles.
Shiitake Mushrooms- I’ve used shiitake as the texture is slightly meaty agains the fluffy rice, however you could easily swap this for whatever mushrooms you have available.
Arborio Rice- This short grain rice is perfect for risottos and is readily available in most supermarkets. You can swap this for bulgar wheat, follow the same process but remember to soak the wheat for a few hours before.
Vegan Butter- I’ve used the flora salted butter because it is a really good vegan alternative to butter. You want at least 2 heaped tbsp in this recipe to make a delicious creamy risotto.
Stock- I use boiled water and vegetable stock cubes for this, it’s cheap and easy to make. You can use a home made stock if you prefer.
Lemon- To cut through the salty, herby, creamy risotto, you need a good squeeze of lemon juice for acidity to really help the risotto have a full and round flavour profile.
Seasoning- I can’t express how important salt and pepper is to this recipe – don’t be scared of seasoning! Get generous with the seasoning and enjoy.
Risotto Cooking Tips
Absorb- Letting the rice absorb each ladle of stock before adding the next is crucial. It’s important not to add it all at once, it may mean taking time to stir it through but it’s worth it.
Seasoning- Don’t be shy of the salt and pepper for this recipe.
White wine- I’m not fussy when it comes to what wine you use for risotto. I won’t pretend to be a connoisseur so just choose a wine anywhere from £4-7 and it’ll do the job!
Asparagus and Shiitake Risotto
Vegan and gluten free asparagus and shiitake risotto recipe perfect for batch cooking. Easy to make, just takes 30 minutes of stirring and you have a delicious hearty week night meal.
- 5 cloves garlic minced
- 250 g asparagus
- 2 tbsp butter
- 120 g shiitake mushrooms chopped
- 1 tsp dried parsley
- 1 tsp dried thyme
- Salt & pepper
- 1 1/2 tsp dried thyme
- 150 g arborio rice risotto rice
- 550 ml veg stock I used boiling water and a stock cube
- 200 ml white wine
- Squeeze 1/2 lemon
- 1 tbsp extra virgin olive oil to top when serving
Start by finely chopping the garlic and add to a large pot with the butter, place on a low- medium heat
After a few minutes add the chopped shiitake mushrooms and fry for a further five minutes
Add the seasoning and the dried herbs then add the risotto rice and toss in all of the flavours before adding the white wine, then leave to absorb
Add the vegetable stock a ladle at a time allowing it to absorb before adding the next bit, continue this process until all of the stock has been used
When add the last ladle of stock add the asparagus stalks so they can soften for the last few minutes of cooking
After 3 minutes squeeze in 1/2 lemon juice, season generously season with black pepper and salt before serving and enjoy. Add a drizzle of extra virgin olive oil to the top of each bowl when serving (optional)
If you snap the ends off your asparagus, finely chop them up and add to the pot along with the mushrooms to prevent food waste
Simple 15 Minute Garlic Pasta Recipe
Vegan friendly and easy to make, this 15 minute garlic pasta recipe is perfect for mid week cooking. If you just have a few key ingredients you can create this at home. You will need garlic, tomatoes, pasta and tenderstem and seasoning to make this.
What’s in the recipe?
Garlic- I’ve opted for about 3 large cloves, or if you’re using a much smaller garlic bulb go for around 4-5. The aim is to have a beautiful garlic flavour so don’t be afraid to go heavy!
Pasta- I chose rigatone pasta for this recipe as I love the way the filling seeps into the tube and gives a pop of flavour with every bite. You can use any pasta you have to hand, this will work!
Tomatoes- I find fresh tomatoes work a lot better with this recipe. It’s pretty versatile for whichever kind of tomatoes you have but I love using smaller tomatoes such as cherry, piccolino or roma.
Seasoning- I’ve used marjoram, parsley and thyme for this recipe. Marjoram has a gorgeous spice to it, perfect in recipes such as this. It’s not as strong as chilli but gives a slight punch. If you don’t have marjoram substitute for 1/2 tsp oregano.
Tips and Tricks
Pasta Water- Save some of the pasta water, usually a good ladle full (between 100-200ml) to mix in with the tomatoes. It’ll help create a delicious silky smooth texture to coat all of the pasta.
Season heavily- The trick to good pasta is heavily seasoning the pot of boiling water, seasoning whilst cooking and just before serving. Pasta also loves cracked black pepper so be generous with that too!
Thicker sauce? If you like loads of sauce to your pasta, double up the tomatoes to 600g.
15 Minute Easy Garlic Pasta
Vegan friendly and easy to make, this 15 minute garlic pasta recipe is perfect for mid week cooking. If you just have a few key ingredients in the house, give this plant based recipe a try. Full of flavour with 10 main ingredients, it's perfect for batch cooking
- 130 g pasta
- 3 large cloves garlic
- 7 Tenderstem
- 300 g tomatoes
- 2 tsp tomato purée
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp marjoram
- 1 tsp Parsley
- 1 tsp thyme
- 100 ml pasta water
- 1 tbsp nutritional yeast optional
- 1 tbsp pine nuts optional
Start by frying the chopped garlic cloves in olive oil for 2 mins
Add the roughly chopped tomatoes and seasoning and leave to fry
Meanwhile whack a seasoned pot of water on to boil and add the dried pasta, after about 8 mins add the roughly chopped Tenderstem
Mash the tomatoes into the garlic and add the tomato purée, mix together
Once the pasta is aldente, drain (leaving a good ladle full of pasta water) and add to the pan of tomatoes and garlic
Stir together, taste and season generously with salt & pepper again
Top with nutritional yeast and pine nuts if you’re feeling fancy, otherwise ENJOY!
Vegan Meatball and Mushroom Creamy Tagliatelle
Delicious creamy mushroom and vegan meatball tagliatelle recipe, plant based and easy to make. Just a few key ingredients to make this and ready in about 20 minutes from start to finish. You can swap out the meatballs and double up on the mushrooms if you want to make this purely plant focused.
What’s in the creamy pasta?
Vegan single cream- I use oatly vegan cream. I would recommend using a sinlge cream rather than a creme fraiche alternative.
Mushrooms- Chestnut mushrooms work really well in this recipe but if you have access to shiitake, oyster or chanterelle mushrooms give those a try.
Dijon Mustard- This really helps give a tang to the dish, a depth of colour and vinegar, don’t skip this ingredient!
Tamari- I love frying my mushrooms and meatballs in tamari (a gluten free soy sauce) as it has a much deeper flavour than soy in my opinion. It works really well with mushrooms and garlic with a sort of ‘meaty’ flavour profile.
What meatballs did I use?
For this recipe I used the Future Farm vegan meatballs, however there are so many brands out there that offer delicious vegan alternatives. There’s The Curators, Linda McCartney, Birdseye and Plant Pioneers – all vegan.
What if I don’t have meatballs?
Simply double up the mushrooms instead. I would use two different types such as chestnut and oyster. Oyster mushrooms give a lovely meaty texture due to their thickness.
Creamy Vegan Meatball and Mushroom Tagliatelle
Delicious creamy mushroom and vegan meatball tagliatelle recipe, plant based and easy to make. Just a few key ingredients to make this and ready in about 20 minutes from start to finish.
- 250 g mushrooms
- 1 tsp garlic powder
- 1 tbsp vegan butter
- 250 ml oatly cream substitute for single cream
- 5 tagliatelle nests around 160g
- 2 tbsp tamari sub for soy sauce
- 1 tsp Dijon mustard
- 1 tsp dried parsley
- 1 tsp dried sage
- Really generous pinch of salt and pepper
- 100 ml pasta water
Get a pot of water on to boil, season heavily with salt and add the tagliatelle
Slice the mushrooms then add to a deep frying pan with the vegan butter and garlic powder, fry for a few minutes before adding the vegan meatballs
Fry on a medium to high heat, adding the sage, parsley and 1 tbsp of tamari (gives a gorgeous umami flavour)
After a few mins, add the vegan single cream and turn the heat down to a low simmer, season generously with salt and pepper and stir in the Dijon mustard
Test the pasta, drain when al dente BUT SAVE a good ladle (approx 100-150ml) of the pasta water and stir with the creamy mushroom meatballs
Stir through until everything is covered then taste test, add the remaining 1 tbsp of tamari on top and a sprinkle of parsley before serving
There are loads of vegan meatball options out there in the supermarkets at the moment. I've tried the Curators, Birdseye, Future Farm, Meatless Farm and they all work really well! Be sure to fry them off first before adding the cream to help get the lovely texture.
Don't have meatballs? Simply double up on the mushrooms, why not add two types such as oyster and chestnut.
If you like this, why not try my 15 Minute Creamy Ravioli Soup
Easy Vegan Oreo Cookies
These delicious and easy vegan Oreo cookies are crispy on the edge and gooey in the middle. Perfect vegan baking idea that is easy to make and tasty, and best yet – they’re plant based! You can freeze the cookie dough balls and bake straight from the freezer if you want to make the batch for yourself.
What’s in the Oreo Cookie?
Oreos- I’ve gone for a double cream Oreo biscuit as the creamy filling spreads and makes the cookie even sweeter.
Sugar- You want to use two types of sugar for this cookie recipe. golden caster sugar and light brown soft sugar. They caramelise and work so well to create this golden and sweet texture.
Butter- I’ve made this recipe with loads of different vegan butters and it works fine with any! At the moment I love the Flora plant based butter block. But if I’m just picking something up from my local corner Sainsbury’s I’ll use the Pure free from spread. They have slightly different outcomes but you won’t really notice the subtle difference.
Chocolate Chips- I love using a dark chocolate chip which melts when baked and creates puddles of chocolate in the centre of the cookies.
Plain Flour- If you want a slightly thicker cookie, add 25g more plain flour. I like mine a little thin and crispy so prefer a buttery cookie in comparison.
Can you freeze?
Yes! If you want to make the Oreo Cookies ahead of time, or just baking for yourself and want to save the batter, simply roll the cookie dough balls, pop in a plastic tupperwear box and freeze. When freezing, if you make sure the dough balls aren’t touching or on top of each other that will help make sure they keep their shape and don’t just form into one huge cookie.
Add 3-4 minutes baking time on top when they are frozen.
Vegan Oreo Cookie
Vegan Oreo Cookies made easy! Such a simple recipe and quick to make, they're gooey in the middle and crispy on the edges. The batch makes around 16-20 cookies depending how large you like them, great for making for friends or to leave in the freezer when you need something sweet.
- 220 g plain flour
- 200 g vegan butter
- 130 g light brown sugar
- 70 g golden caster sugar sub for white caster
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 150 g chocolate chips
- 1 pack of Oreos roughly crushed
Preheat the oven to 180ºC (fan oven setting)
Add the room temperature butter, vanilla extract and two types of sugar to a large mixing bowl and beat together
Add the flour, baking soda and powder and salt to the bowl and mix together until smooth
Pour in the chocolate chips and roughly crushes oreos, mix together then shape into the cookie dough balls
Place the dough balls on a lined baking tray (only about 6 per tray as they will melt down and spread out on the tray)
Bake for around 10-12 minutes, until just baked, then take out of the oven and leave to cool for around 5-10 minutes
If you don't have golden caster sugar, regular white caster sugar will also work
If you want to freeze some of the batch, roll into cookie dough balls, add to a plastic container and freeze, bake straight from frozen, add an extra 3-4 minutes of baking time
If you wan't a super thick cookie, make two smaller dough balls and stack them on top of each other (sort of like a snowman)
Easy 15 Vegan Ravioli Soup, Creamy and 15 Minutes To Make
If you only have 15 minutes to make dinner, give this creamy ravioli soup a try, it’s vegan friendly too. You can find vegan ravioli in the supermarkets now which makes for a perfect addition in this delicious creamy soup. Instead of making a thicker cream sauce, I’ve made it into a delicious soup flavoured with parsley and garlic.
Garlic- I love using 3 cloves of garlic for this, mince or mash the garlic before you add to the pan.
Sage Leaves- Sage leaves work perfectly with cream (vegan cream too) so I’d recommend frying them in olive oil with the garlic to release the flavour.
Ravioli- It’s really easy to find vegan ravioli in shops now! Wicked kitchen have a range in Tesco, there’s Ugo which is available at Sainsbury’s and White Rabbit Pizza also have a range out now. It’s brilliant to have in the fridge for a quick dinner.
Asparagus- I think asparagus works beautifully with pasta and creamy soups. If asparagus isn’t in season you can swap for tenderstem broccoli, or if it’s in the winter why not add cubed and roasted butternut squash.
Salt & Pepper- Salt and pepper are so essential when creating a delicious pasta recipe. Add a good tsp of salt to the pasta water when boiling and be sure to add lots of cracked black pepper and sea salt to the soup.
Vegan Creamy Ravioli Soup
Vegan friendly creamy ravioli soup recipe, only takes 15 minutes to make. Perfect for quick dinner ideas and full of flavour. Brought together with sage leaves, dried parsley and thyme, this creamy stock works a dream with the vegan ravioli.
- 1 tsp olive oil
- 3 large cloves garlic
- 5 sage leaves
- 1 heaped tbsp vegan butter
- 6 asparagus spears
- 250 ml vegan single cream
- 500 ml stock*
- 250 g vegan ravioli*
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt & pepper
- 1/2 lemon optional
Start by mincing the garlic and roughly chopping the sage leaves, then add to a frying pan with the olive oil and fry for 2-3 mins
Then add the vegan butter, asparagus and squeeze of 1/2 lemon, toss in the dried thyme and parsley and season with salt & pepper
After a few minute add the stock and vegan cream, then add the vegan ravioli (it usually only takes a few minutes to cook)
After a minute minutes of simmering taste test, adding a little more seasoning if needed, make sure the pasta is delicious and aldente
Feel free to add spinach or Tenderstem for more gorgeous greens or just enjoy as it!
I used boiling water and a stock cube for the stock
The vegan pasta I used used:
Ugo Thrive pumpkin & sage raviolini
If you like this recipe why not try my 12 Minute Roasted Red Pepper Pasta
Garlic Mushrooms & Chickpeas on Avocado Toast
Easy vegan breakfast idea perfect for brunch or lunch, with garlic mushrooms, crispy chickpeas on avocado toast. Ready in 10 minutes, this simple breakfast recipe is great for a lazy Sunday morning or a work-from-home lunch. If you’re stuck for brunch ideas this recipe will become a regular weekend brunch.
What’s in the recipe?
Chickpeas- I’ve used tinned chickpeas as they take minutes to fry in a pan. If you don’t have chickpeas swap them for butter beans instead.
Mushrooms– I prefer using chestnut mushrooms however any mushroom will work for this recipe whether you’re using chanterelle, oyster, cup or shiitake.
Garlic- Such an important ingredient for this recipe, but if you don’t have garlic powder use 1 large minced garlic clove instead.
Harissa- I have a homemade harissa recipe just here which works so well with the garlic and mushrooms. It’s a very mild spiced dressing made with cumin, paprika, red peppers and oil.
Chilli Oil-It also works really well with a chilli crisp oil. I highly recommend the Pippy Eats chilli crisp oil.
Chilli flakes– If you want a little bit of spice add chilli flakes on top.
Watercress- Using a peppery salad leaf will really compliment the creamy avocado and crunch bread.
Garlic Mushrooms & Crispy Chickpeas on Toast
Easy Vegan Breakfast Idea. Garlic mushrooms, crispy chickpeas and avocado on toast. Perfect for a weekend brunch or a lunch time recipe
- 1 tbsp olive oil
- 200 g mushrooms
- 1 tsp garlic powder
- 4 slices sourdough bread
- 1 creamy avocado
- 400 g tin of chickpeas
- 1 tsp smoked paprika
- 1 tsp cumin powder
- salt & pepper to season
- 2 tsp harissa or chilli crisp oil optional
Drain and rinse the tin of chickpeas then add to a frying pan with the olive oil in a pan, add 1 tsp smoked paprika and 1 tsp cumin powder and fry for a few minutes
After a few minutes add the chopped mushrooms with the garlic powder, season with salt and pepper, continue to fry for a further 5-6 minutes
Meanwhile pop the four slices of sourdough under the grill or in a toaster , once toasted mash the avocado on each slice and season
Once the mushrooms and chickpeas are cooked pile on top of the toast then drizzle over homemade harissa (recipe also on my website) or chilli crisp oil
Roasted Tomato and Garlic Risotto
This risotto recipe is vegan friendly and gluten free, filled with garlic and roasted tomatoes. If you are looking for a recipe to make in the week or to batch cook, give this risotto a try. It’s so easy to make with just a few key ingredients.
What’s in this risotto?
Arborio rice- Perfect for risotto, this rice works best if you add a little stock at a time until it absorbs it and repeat until all stock has absorbed
White wine- You don’t have to have anything fancy for this recipe, just choose a cheap – mid range price and it will work beautifully to add flavour and creamyness.
Garlic- I’ve added 5 cloves into this recipe to give it tonnes of flavour. You can add a little less if you prefer.
Tomatoes- Using cherry and vine tomatoes for this recipe gives a delicious sweetness to work with the acidity. You can use which ever tomatoes you have at hand.
Why arborio rice?
This is traditionally used in risottos, but you can swap this for soaked bulgur wheat if you would rather that grain. As mentioned before, to get a delicious and creamy risotto, toast the rice in the pan with the butter, garlic and onion before adding the stock. When adding the risotto stock, add a little at a time as you want it to absorb it slowly.
If you want to make this extra indulgent, add 70g of vegan cheese (I’d recommend either a cheddar style or even a smoked vegan cheese) to make this beautifully rich. For a cheesy like topping I added 1 tbsp nutritional yeast.
Tomato & Garlic Risotto
Easy Vegan and Gluten Free Risotto. This is perfect for batch cooking, easy to make and so creamy and delicious. You wouldn't know it's vegan friendly so perfect to make for friends and family. Just a few key ingredients and simple steps to make it.
- 1 celery stalk
- 2 banana shallots
- 1 tbsp vegan butter
- 5 cloves garlic
- 350 g tomatoes
- 150 g risotto rice
- 400 ml veg stock
- 150 ml white wine
- 1/2 tsp salt
- salt & pepper
- drizzle of olive oil
Start by placing the tomatoes in a baking dish with a drizzle of olive oil and roast at 180ºC for 25 minutes
Finely chop the shallots and celery, add to a deep pot with the vegan butter and fry for around 5 minutes
Finely chop or mince the garlic cloves and add to the pot, fry for around 2 minutes before adding the risotto rice to the pot
Pour in the white wine and toss the rice until its covered and allow to absorb
After a minute slowly add the vegetable stock by just adding 1/2 cup at a time until it has absorbed, then pour in the next 1/2 cup until you've added all the stock
Generously season with salt and pepper and taste, adding a little more seasoning if needed
By this point the tomatoes should be baked, take out of the oven, de-stalk and add to the pot and gently mush with the back of a fork so they release their delicious tomato juice into the risotto
Optional toppings: watercress, chopped parsley and nutritional yeast
If your risotto is looking a little dry, add a little more boiling water at a time until to get that beautiful creamy texture.
You can add other veg such as asparagus or chargrilled peppers would also work
Season before serving and feel free to add fresh herbs such as parsley or top with watercress
Optional topping: 1 tbsp nutritional yeast