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Dinner Recipe

Creamy Vegan Meatball and Mushroom Tagliatelle

creamy vegan meatball pasta

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.


vegan meatball tagliatelle recipeWhat 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.


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creamy vegan meatball pasta

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.
Prep Time 5 mins
Cook Time 15 mins
Servings 2 people

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

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

creamy vegan ravioli soup

creamy vegan meatball pasta

dessert Recipe

Vegan Oreo Cookies

vegan oreo cookie recipe

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.


vegan oreo cookie


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 recipe

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.
Prep Time 10 mins
Cook Time 7 mins
Servings 18 cookies

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

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)

If you like these why not try my Biscoff Sandwich Cookies

vegan cookie sandwich

vegan oreo cookies recipe lucy and lentils

Dinner Lunch & Light Bites Recipe

15 Minute Creamy Vegan Ravioli Soup

vegan creamy ravioli soup

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.


creamy vegan ravioli soup


Seasonal Ingredients

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.

Seasoning

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 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.
Prep Time 3 mins
Cook Time 12 mins
Servings 2 people

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

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

roasted pepper pasta wild mushrooms

Breakfast Recipe

Garlic Mushrooms and Chickpeas Breakfast

chickpeas mushrooms on toast vegan breakfast

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.


vegan brunch ideas garlic mushrooms


Additional toppings:

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.


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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
Prep Time 5 mins
Cook Time 10 mins
Servings 2 people

Ingredients
  

  • 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

Instructions
 

  • 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
  • Enjoy!

If you like this recipe why not try my Scrambled Tofu Breakfast Recipe

vegan turmeric tofu on toast

Dinner Lunch & Light Bites Recipe

Tomato and Garlic Vegan Risotto

vegan tomato and garlic risotto

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.


Optional Ingredients

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.

vegan tomato and garlic risotto


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vegan tomato and garlic risotto

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.
Prep Time 5 mins
Cook Time 30 mins
Servings 2 People

Ingredients
  

  • 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

Top with

  • salt & pepper
  • drizzle of olive oil

Instructions
 

  • 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

Notes

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

If you like this recipe why not try my easy roasted tomato gnocchi bake

gnocchi with slow roasted tomatoes & chilli

dessert Recipe

Chocolate Chip Cookie Sandwich

vegan cookie sandwich

Vegan Cookie Sandwich Dipped in Chocolate

The ultimate vegan friendly chocolate chip cookie sandwich. Double layer of chocolate chip cookie sandwiched with biscoff spread and dipped in salted caramel chocolate. This cookie recipe can also be frozen and baked straight from the freezer for those evenings where you are craving a double layer chocolate chip cookie.

What’s in the recipe?

Chocolate Chips I’ve used Happi salted caramel chocolate for this recipe along with the cacao nibs bar to make the chocolate chunks.

Crackd Vegan Egg Replacement- Using the egg replacement helps create a delicious gooey cookie that holds together really well.

Caster and Light Brown Sugar- A good mixture of light brown sugar and caster sugar helps create a beautiful golden colour and fine in texture.

Biscoff- Using biscoff to make the sandwich layer works really well with the crunch of the cookie. You can use a vegan chocolate spread instead.

 


double chocolate chip cookie sandwichCookie Sandwich Layer

For the middle of the sandwich cookie I’ve used Biscoff spread as it’s vegan friendly. You can use a vegan chocolate spread or any other thick sweet spread of choice. Peanut butter will work if it’s a thick and smooth texture rather than runny.

I used around 1 heaped tbsp for each cookie filling then placed another cookie over the top to make the sandwich.

vegan cookie sandwich with biscoff filling

Melted chocolate layer

I used Happi Free From Salted Caramel for the chocolate layer. I simply melted it in the microwave but if you prefer a more traditional bain-marie, please use that technique.  80g was enough to create the edging on the chocolate chip cookies but if you want an extra thick layer you could always double dip then.


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vegan cookie sandwich

Chocolate Chip Cookie Sandwich

Vegan cookie sandwiches filled with chocolate chips and a vegan egg replacement. Perfect for a bit of easter baking, this easy recipe takes less than 30 minutes to make. With only 10 minutes baking time, they can also be frozen ready for those evenings where you want something sweet.
Prep Time 15 mins
Cook Time 9 mins
Servings 6 cookie sandwiches

Ingredients
  

For the cookies

  • 160 g dairy free butter room temperature
  • 100 g light brown sugar
  • 50 g golden caster sugar
  • 220 g plain flour
  • 2 1/2 tbsp Cracked
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 bar of Happi Cacao Nibs cut into squares

For the middle:

  • 3-4 tbsp caramel spread or chocolate spread I used Biscoff

To coat:

  • 1 bar of Happi Salted Caramel
  • 3 tbsp sprinkles of choice

Instructions
 

  • Preheat the oven to 180ºC
  • Beat the vegan butter, caster sugar and brown sugar together then add the cracked egg replacement and vanilla extract and beat until smooth
  • In a separate bowl mix the baking powder, bicarbonate and flour then add to the mixing bowl and mix until all smooth and combined
  • Break up the Happi Cacao nibs bar and fold in
  • Roll into balls until you have 10-12 cookies (needs to be an even number)
  • Bake for 10 minutes, then when taking them out give them a tap on a hard surface to get the crackle effect
  • Once cooled spread on a layer of chocolate or caramel spread on one side of the cookie, then take another cookie and layer on top to make the sandwich
  • Melt the Happi Salted Caramel chocolate in a bowl and dip each cookie sandwich in to create the coating, add some sprinkles on top and leave to set

Notes

  • Roll out the cookie balls and pop on a tray in the freezer, once frozen place into a ziplock bag ready to bake. Add 4-5 minutes onto baking time when cooking from frozen
  • Using a flavoured chocolate, such as salted chocolate will really help make this cookie even more delicious. 

If you like this recipe, why not try my oat & raisin cookies vegan oatmeal and raisin cookie

Dinner Recipe

Wild Rice and Mushroom Soup

vegan wild rice and mushroom soup

Vegan Wild Rice & Shiitake and Oyster Mushroom Soup

This vegan friendly wild rice soup is really easy to make, slow cooker friendly and perfect for week nights. I’ve tried to combine simple but delicious flavours to bring you a soup that is comforting, hearty and filling.

What’s in the recipe?

Wild Rice- I’ve used a precooked wild rice to save on time, however if you’re cooking the rice from scratch please refer to the cooking notes.

Mixed Mushrooms- I’m a big fan of mixing mushrooms such as oyster, chanterelle and shiitake however you can use whichever mushrooms you can get your hands on.

Vegan Cream- Using a vegan single cream such as oatly or alpro will work a treat for this. It really works with the mushrooms and the smoked paprika.

Tamari- Using tamari with mushrooms helps give an extra kick of umami, as it has an almost ‘meaty’ flavour to it.

Stock- I’ve just used a Kallo stock cube (the post on Instagram was sponsored by Kallo) and boiling water however you can use home made or shop bought stock if that’s available to you.


vegan wild rice and mushroom soup


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vegan wild rice and mushroom soup

Wild Rice & Mushroom Soup

Vegan wild rice and mushroom soup made using vegan cream, shiitake and oyster mushrooms and a simple stock. This can be made in a slow cooker or left to simmer slowly on a stove top for dinner. Either way, this recipe is utterly delicious, comforting and easy to make.
Prep Time 5 mins
Cook Time 21 mins
Servings 2 people

Ingredients
  

  • 1 tbsp vegan butter or olive oil
  • 1 large carrot
  • 1 stalk of celery
  • 1 white onion
  • 4 cloves garlic
  • 200 g mixed mushrooms (I used a mixture of shiitake chanterelle and oyster
  • 1 tbsp tamari
  • 1 Kallo Organic Garlic & Herb stock Cube + 750ml water
  • 250 ml plant based cream

Herbs & seasoning:

  • 1 tbsp smoked paprika
  • 1/2 tsp parsley
  • 1 tsp thyme
  • 1/2 tsp basil
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp marjoram sub for chilli flakes
  • 180 g cooked wild rice *refer to notes if cooking in the soup
  • 1 tbsp pine nuts optional to top

Instructions
 

  • Finely chop the carrot, onion, garlic cloves, stalk of celery and fry in the butter for 5 minutes
  • Add the roughly chopped mushrooms and add the tamari, smoked paprika and herbs *note* set aside a handful of the mushrooms to add on top at the end, so they stay crisp
  • Add the water & stock cube and stir together followed by adding the vegan cream and turn right down to a low heat
  • Stir in the cooked wild rice and season generously with salt and pepper

Notes

If cooking the rice within the soup, add an extra 250ml of water to allow the rice to soak up, keep an eye on the levels of water and add a little more if needed
Allow 20 minutes extra cooking time if cooking wild rice from raw

If you like this recipe why not try my Garlic & Tomato Pasta Dish

vegan tomato pasta recipe

Dinner Lunch & Light Bites Recipe

Cumin Roasted Sweet Potato & Chickpea Tray Bake

cumin roasted sweet potato and chickpea tray bake

Slow Roasted Sweet Potato and Chickpeas

This tray bake of slow roasted sweet potato and chickpeas and spices is perfect to serve with a salad or as a side. Topped with a creamy avocado and garlic dressing, this is brilliant to accompany your dinner. It’s beautifully tender, full of flavour and a great combination of textures.

What’s in the recipe?

Sweet potato- Chopping the sweet potato into wedges helps keep the centre delicious and fluffy. For this recipe I’ve used a large sweet potato to yield a large portion.

Cumin, smoked paprika and garlic powder-  These three flavours work so well together, so coat the potatoes and chickpeas evenly to get a delicious flavour on each  potato wedge.

Salt- This is Such and important ingredient to help cook the potatoes and give flavour, be generous with the salt for this dish.

Harissa or chilli oil- I am obsessed with this oil as it’s packed with flavour and helps keep the veggies soft, tender and not burnt in the oven Find my home made harissa oil here.

Chickpeas- Remember to drain them and give them a rinse so they don’t carry the flavour of the aquafaba.


slow roasted sweet potato and chickpea tray bake


Cooking Tips:

Perfectly roasted sweet potato –Coating the sweet potatoes in olive oil will help them when roasting. You’ve probably had sweet potato in the oven where it hasn’t been coated very well and turned a sort of pale orange with burnt edges. Coating it with olive oil and salt will help create this delicious fluffy centre and soft skin.

Low and Slow- Roasting the veggies on a lower heat is always best to get this kind of result. You can even roast as low as 165ºC and roast for around 1hr 20.


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cumin roasted sweet potato and chickpea tray bake

Cumin Roasted Sweet Potato & Chickpea Tray Bake

Slow roasted sweet potatoes and chickpeas in cumin, paprika, garlic and lots of salt to make the most delicious tray bake. Topped with a creamy avocado and garlic dressing, this is brilliant to accompany your dinner, or to bulk out a salad.
Prep Time 5 mins
Cook Time 1 hr
Servings 2 people

Ingredients
  

  • 1 tbsp olive oil
  • 400 g tin of chickpeas
  • 1 large sweet potato
  • 1 red pepper
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1 1/2 tsp smoked paprika
  • 6-7 tenderstem
  • 1 tbsp harissa optional

For the avocado dressing

  • 1 avocado
  • 1 tsp olive oil
  • squeeze lime
  • 1/2 tsp salt & pepper
  • 7-8 black olives

Instructions
 

  • Preheat the oven to 180ºC (fan)
  • Chop the sweet potato into large wedges then place on the roasting tray along with the chickpeas, cumin, paprika, garlic and olive oil and toss together
  • Pop in the oven for 35 minutes
  • Slice the peppers then add with the tenderstem to the roasting tray after the 40 minutes of baking, toss in the delicious spices and oil and roast for a further 20-25 minutes
  • Option to add the harissa or chilli oil to the tray bake to help keep the potato beautiful and soft
  • Prepare the avocado dressing by mixing the ingredients together, option to add chilli flakes too
  • Serve up with the chopped black olives, fresh herbs and the creamy avocado dressing as a salad, or as a side for a bbq or main dinner

Notes

Cooking tips
  • using olive oil to coat the sweet potatoes and chickpeas will help keep them delicious and soft rather then crisp on the edge
  • I use at LEAST 1 tbsp to mix with the spices and coat, but feel free to add a little more
  • I've also recommended adding 1 tbsp of harissa (find my home made one here) or a chilli oil to the sweet potato tray bake too

If you like this recipe why not try my gnocchi with slow roasted tomatoes 

gnocchi with slow roasted tomatoes & chilli

 


chickpea and sweet potato tray bake

Dinner Lunch & Light Bites Recipe

Gnocchi with Slow Roasted Tomatoes

gnocchi with slow roasted tomatoes & chilli

Gnocchi with Slow Roasted Tomatoes, Chilli and Tenderstem

This recipe is so easy to make, just a few key ingredients and ideal for batch cooking for lunch and dinner. The gnocchi can be homemade or shop bought, a pack of tomatoes, some garlic, herbs and tenderstem and you’re winning! I’ve used chilli oil to give this a slight kick but you can swap for harissa paste, or just chilli flakes and olive oil.

Let’s get into the recipe

Gnocchi-Shop bought, home made, either will work. It only takes a few minutes to cook so don’t leave it in the pot for ages!

Vine Tomatoes- You can use vine tomatoes, cherry, plum, you name it, whatever you have in the fridge will work! I love the way vine tomatoes are a little sweeter and the way they roast in the oven.

Tenderstem- You can use tenderstem, broccoli, green beans or even massaged kale (just remember to only add to the oven for 2-3 minutes if using kale)

Chilli Oil- If you haven’t discovered chilli crisp oil, get some! I used Pippy Eats chilli crisp oil which is fantastic but you can either make your own or find it in most Asian supermarkets / online stores

Dried Herbs- you need to season the tinned tomatoes, I’ve used a mixture of sage, marjoram, oregano and garlic with fresh basil on top


slow roasted tomatoes and tenderstem

Cooking Tips and Swaps

Swap chilli oil-  If you don’t have chilli oil, swap for harissa (I have a simple homemade recipe here) or if you don’t have that, just add 1 tsp of chilli flakes and 1/2 tsp cumin to the tomato sauce with an extra kick of garlic, either add 1 extra clove or 1/2 tsp dried garlic

Swap gnocchi- If you don’t have gnocchi you can swap this for pasta, just add an extra 250ml water to the top, add the pasta, pop on a lid and leave to simmer for 15 minutes until soft


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gnocchi with slow roasted tomatoes & chilli

Gnocchi with Slow Roasted Tomatoes

Easy gnocchi recipe, less than 30 minutes, made with slow roasted tomatoes and tenderstem. Vegan recipe which is incredibly easy to make and perfect for after work.
Prep Time 5 mins
Cook Time 25 mins
Servings 2 people

Ingredients
  

  • 1 tbsp olive oil
  • 250 g vine tomatoes with a pinch of salt
  • 400 g tinned chopped tomatoes fill the empty tin 1/2 full with water and add
  • 1 tsp olive oil
  • 1 red onion finely chopped
  • 3 cloves garlic or 1 tsp garlic powder
  • 1/2 tsp dried sage
  • 1/2 tsp dried oregano
  • 1/2 tsp Marjoram swap for thyme
  • 1 tbsp chilli oil I used Pippy Eats, swap for 1 tbsp harissa
  • 1 tbsp chopped fresh basil
  • 250 g gnocchi
  • 5-6 tenderstem can use green beans, broccoli, kale or even spinach

Instructions
 

  • Whack the oven up to 200ºC, add the vine tomatoes with a bit of olive oil in a roasting dish, season with salt and pop in the oven for 20 minutes
  • Finely chop the red onion, add to a deep frying pan with a glug of olive oil and fry for around 4 minutes, add the tinned tomatoes along with all of the, garlic, herbs and fresh basil and chilli oil
  • Fill up the empty tin of tomatoes 1/2 full with water and add to the pot, stir and simmer for for 10 minutes, add in 1 tsp of chilli oil (or harissa) then add the gnocchi for the final 5 minutes of cooking
  • Once the tomatoes are bursting, add the tenderstem, coat in either 1tsp of olive oil or chilli oil and pop back in the oven for 5-6 minutes
  • Bring everything together by plating up, season with salt & pepper and enjoy

Notes

  • Pippy Eats chilli crisp oil is best for this, however if you don't have chilli oil, please swap for 1 tsp chilli flakes or even 1 tbsp harissa
  • I drizzled chilli oil (or harissa) over the tomatoes and tenderstem for the final 5 minutes of roasting in the oven

If you like this recipe why not try my vegan meatball pasta bake

vegan meatball pasta bake

Dinner Recipe

Smooth Chilli Noodle Soup with Leftover Lettuce

chilli noodle soup recipe leftover lettuce

Silky Smooth Chilli Noodle Soup using Leftover Lettuce

Leftover lettuce can be used in recipes such as this delicious noodle soup. It’s crunchy and delicious when grilled and added to ramens and phos offering a gorgeous texture against the noodles and soup. If you’ve made my gyoza noodle soup this is really similar, however to make it extra smooth I’ve put the soup through a sieve to separate the stock.

What’s in the vegan noodle soup?

Stock- I’ve made the stock by using onion, garlic and ginger, boiled water and a stock cube. To make it extra smooth, run this through a sieve before adding the noodles to get rid of the chunks of onion and garlic

Leftover Lettuce- Using lettuce in recipes other than salad shows how versatile it can be! If you marinade it in the sauce and add it to a grill or at  piping hot pan it’ll charr it and give a gorgeous crunch.

Noodles- I use soft wheat noodles bought from Sainsburys, Waitrose or Tesco. They usually have their own brand options but Amoy and Yutaka is also a good brand to go for. Udon or medium size noodles will work, or if you’re gluten free swap for ribbon sized rice noodles!

Sauce- I’ve used a mixture of sriracha, soy sauce, sesame oil and garlic. It makes a delicious marinade and if you fancy doubling this up, feel free. It works to coat the lettuce and to add to the stock.


leftover lettuce recipeFollow me on Pinterest and Instagram or find my videos on Youtube

chilli noodle soup recipe leftover lettuce

Silky Smooth Noodle Soup with Leftover Lettuce

Silky smooth chilli noodle soup with grilled leftover lettuce. Perfect recipe to use leftover limp lettuce lying around your fridge. Perfect for using up old veggies. Vegan friendly recipe.
Prep Time 10 mins
Cook Time 13 mins
Servings 2 people

Ingredients
  

For the stock:

  • 1 thumb sized piece of ginger
  • 1 large shallot
  • 4 cloves garlic
  • 1 stock cubes + 700ml water
  • 1/2 Lime

Serve with:

  • lettuce grilled
  • Carrot thinly sliced
  • 200 g wheat noodles can use udon or rice noodles

For the sauce:

  • 1 tbsp sesame oil
  • 2 tbsp tamari or soy sauce
  • 2 tbsp chilli sauce such as sriracha
  • 1 tsp maple syrup

Instructions
 

  • Make the sauce by simply mixing all of the ingredients together in a bowl
  • Finely chop the garlic, shallot, ginger and fry in a little sesame oil for 5 minutes
  • Quarter the lettuce, drizzle over some of the sauce and grill for 5 minutes (or you can sear in a non stick pan on a high heat)
  • Thinly slice the carrots then add to the pan along with the stock cube, water, and the rest of the sauce and bring so a simmer for 3-4 minutes
  • To get a silky smooth stock, run through a sieve before serving, otherwise pour into a bowl, serve with the crunchy grilled lettuce, a squeeze of lime and sesame seeds.

Notes

Silky Smooth Option- To get the silkiest soup, make the stock by frying off the onion, garlic and ginger, add the stock cube and water then run through a fine sieve to remove the chunks of onion & garlic. Then follow the other instructions by adding the noodles & carrots & toppings.

If you like this recipe try my Leftover Lettuce Recipe I created with Panasonic and Love Food Hate Waste (one of my favourites)

leftover lettuce recipe ideas