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Dinner Lunch & Light Bites Recipe

Sticky Buffalo Tofu

Posted on February 20, 2023
vegan buffalo tofu recipe

Sticky Buffalo Tofu Recipe

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

What’s in this Buffalo Tofu?

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

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

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

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

sticky vegan buffalo tofu

Cooking Tips:

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

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

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

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vegan buffalo tofu recipe

Sticky Buffalo Tofu

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

Ingredients
  

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

Serve with:

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

Instructions
 

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

Notes

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

5 Minute Vegan Hummus Pasta

Posted on February 13, 2023
easy vegan 5 minute hummus pasta

Easiest 5 Minute Vegan Hummus Pasta Recipe

An easy 5 minute vegan hummus pasta recipe, using a 5 ingredients. Ready in the time it takes for the spaghetti to cook, this recipe is perfect for week night meals. You can easily bulk up the recipe with more vegetables such as spinach, roasted peppers and tomatoes.

 

What’s in this easy vegan hummus pasta?

Hummus- Any shop bought hummus will work for this recipe. It does help to have a creamier hummus, but this recipe has been tested with the cheapest and more expensive brands, and still works. You may need a little more pasta water to loosen it up, depending on your preference.

Spaghetti- For this recipe, spaghetti mops up that delicious hummus sauce, but any past shape works for this recipe.

Fresh chives and basil- These two herbs work perfectly with the hummus as they give loads of flavour. A sharp but delicious flavour from the chives really works with the fragrant basil. 

Season well- The tip to good pasta is season at all stages. Season the water before adding the pasta, season the hummus mix, taste test and add a little more before serving if needed. 

easy vegan hummus pasta recipe

Cooking tips for pasta:

Pasta water- Is essential to make the sauce glossy and silky in texture. It helps add a little starch to the sauce which thickens as well as binds it together. Recommended 180ml for this, but it’s helpful to take a large mug full of water so you can add a little more if needed.

Add the pasta to boiling water- This is a good tip to get good pasta, you want the water salted and bubbling. 

Add lemon juice- There’s an option to add a squeeze of fresh lemon juice for this recipe to add a little sharpness.

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easy vegan 5 minute hummus pasta

5 Minute Vegan Hummus Pasta

An easy 5 minute vegan hummus pasta recipe, using a 5 ingredients. Ready in the time it takes for the spaghetti to cook, this recipe is perfect for week night meals. You can easily bulk up the recipe with more vegetables such as spinach, roasted peppers and tomatoes.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people

Ingredients
  

  • 2 portions spaghetti around 110g
  • 180 g hummus
  • 10 g chopped fresh chives
  • 10 g chopped fresh basil
  • 1 tsp chilli flakes
  • 1 tbsp dried oregano
  • 2 tbsp olive oil
  • 1 tsp salt & pepper

Instructions
 

  • Start by bringing a pot of water to boil, add a generous pinch of salt, when bubbling, add the spaghetti
  • Prep the hummus by adding to a large bowl with the chopped fresh herbs, olive oil, oregano and stir together until combines
  • Add in around 180ml of the pasta water (save extra pasta water to add if too thick)
  • Add the drained spaghetti, stir through and season with salt, pepper, chilli flakes, you may need to add a little extra pasta water if too thick
Dinner Recipe

Easy Vegan Red Lentil Dal

Posted on January 19, 2023
Easy Vegan Red Lentil Dal

Easy Vegan Red Lentil Dal

This easy vegan red lentil dal is perfect for batch cooking. It takes 20 minutes to cook, this is perfect for week night dinners, leftovers and reheating. This dal is made with red split lentils which cook really quickly making them perfect for this recipe. You can soak the lentils for around 30 minutes before cooking, if you do make sure you don’t add as much water to the recipe.

What’s in the recipe?

Red split lentils- they cook quickly, they’re full of fibre and great at bulking out recipes. 

Ginger and chilli- the base of a good dal needs a balance of chilli, ginger, garlic and onions. In this recipe use around a large thumb sized piece of ginger, finely chopped. If you don’t like a spicy dal make sure to use a mild chilli so you still get flavour but without the heat.

Lime- a good recipe will have a balance of salt, acid, heat and fat. The acid comes from the lime which slices through the creaminess of the lentils.

The topping:

For the topping, chopped chilli, spring onions fried with mustard seeds and coriander seeds to give a bold flavour. If you fry the ingredients in an oil such as coconut oil it adds a fresh flavour as well as preventing the ingredients from burning.

Season to perfection, so taste test as you go adding a little more salt or chilli as you go.

easy vegan red lentil dal recipe

Cooking tips:

Soaking the lentils? If you’re soaking the lentils be sure to add less vegetable stock when cooking this recipe. The lentils will already have absorbed loads of water so you don’t want them going soggy.

Serve with lime slices and chilli flakes- Depending on how you like your dal, I think it helps to serve with additional lime and chilli flakes on top to add a little more flavour to each bowl.

Don’t drown the lentils-It’s easy to keep adding stock, but let the lentils absorb the water before adding any more if it’s looking dry. You don’t want to add too much stock and create a really runny dal.

Easy Vegan Red Lentil Dal

Easy Vegan Red Lentil Dal

This easy vegan red lentil dal is perfect for batch cooking. It takes 20 minutes to cook, this is perfect for week night dinners, leftovers and reheating.
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Prep Time 10 minutes
Cook Time 19 minutes
Servings 4 people

Ingredients
  

  • 250 g red split dried lentils rinse until water runs clear
  • 1 thumb sized fresh ginger peeled and finely chopped
  • 2 shallots finely chopped
  • 4 cloves garlic finely chopped
  • 1 green chilli 1/2 finely chopped, save the other half
  • 1 lime
  • 1.1 l vegan stock (water and stock cube)
  • 1 heaped tsp cumin
  • 1 tsp turmeric
  • 1 tsp salt

top with:

  • 1 tbsp neutral oil coconut is good
  • 3 finely chopped spring onions
  • 1/2 green chilli saved from earlier
  • 1 tsp mustard seeds
  • 1 tsp coriander seeds

Serve with:

  • 70 g rice per person

Instructions
 

  • Start by finely chopping the ginger, shallots, garlic and chilli, add to a large pot with neutral oil, fry on a low-medium heat for around 6 minutes
  • Meanwhile wash the red lentils until the water runs clear, add into the pot, add in the turmeric and cumin and stir until coated
  • Boil the kettle, pour into a mixing bowl with the stock cube, dissolve then add to the pot of lentils, continue to simmer on a high heat for around 15-20 minutes until the lentils have absorbed the stock (it might need a little more water, so just keep an eye on the lentils)
  • Whilst the lentils cook, cook the rice (I usually use around 70g per person) by washing, then add to a pot, cover with water until the water sits no more than a pad of your finger over the level of rice. Bring to boil for around 8 minutes, then turn the heat off, lid on, leave to steam for the next 8-10 minutes
  • Squeeze a full lime into the dal, season generously with salt, then prepare the topping by chopping the spring onions and chil,i, add to a wok with neutral oil, the seeds and fry on a high heat for a few minutes before adding to the dal
  • Serve up the rice and dal and enjoy
Dinner Recipe

Smoked Garlic Roasted Pepper Pasta

Posted on January 17, 2023
smoked garlic roasted pepper pasta

Smoked Garlic Roasted Pepper Pasta

This smoked garlic pasta made with roasted peppers, vegan cream and herbs is delicious and easy. Ready in the time it takes your pasta to cook, it’s a perfect week night meal. The best bit about this recipe is it is ready in 15 minutes. It requires no chopping, just pop everything in a blender and heat. 

What’s in this recipe?

Smoked garlic- My friend gifted me some of his smoked garlic which works perfectly for this recipe. It gives a smokey flavour to the pasta without adding loads of additional ingredients.

Vegan single cream – Using a single cream will help give that really thick and rich flavour to work with the garlic. You can add oat milk if you want a slightly lighter pasta sauce, but just be aware it will be thinner. If swapping for oat milk, add lots of nutritional yeast to thicken up the sauce.

Roasted Red Peppers– It helps to use red peppers to get the rich colour, it might look a little different if using yellow peppers. For this recipe, jarred roasted peppers have been used. 

vegan smoked garlic pasta recipe

Cooking Tips:

  • Swapping smoked garlic for regular garlic? Add 3 small cloves but be sure to cook off when the sauce is added to the pan, otherwise the taste might be too strong.
  • When adding the vegan cream, make sure the pot doesn’t boil, you don’t want the vegan cream to split.
  • Don’t forget to season generously, this is such an important step. 
  • The pasta in this picture is macaroni but any pasta shape will work beautifully.
smoked garlic roasted pepper pasta

Smoked Garlic Roasted Pepper Pasta

This smoked garlic pasta made with roasted peppers, vegan cream and herbs is delicious and easy. Ready in the time it takes your pasta to cook, it's a perfect week night meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people

Ingredients
  

  • 3 cloves smoked garlic *see notes if using regular garlic
  • 100 g roasted red peppers (around 2 peppers)
  • 2 tbsp olive oil (or the oil in the jar if using jarred roasted peppers)
  • 1 tbsp italian herbs
  • 1 tsp salt & pepper
  • 2 tbsp tomato puree
  • 1 tbsp nutritional yeast optional
  • 100 ml vegan single cream if American, use half and half cream
  • 10 g fresh basil finely chopped
  • 200 g dried pasta of choice

Instructions
 

  • Start by getting a pot of water onto boil, add a generous pinch of salt, once boiling add the pasta and leave to cook for around 7 minutes
  • To a blender add the roasted peppers, oil, dried herbs, salt, pepper, nutritional yeast, tomato puree and smoked garlic cloves and blend, note if the texture is really thick, add a tbsp of water to loosen
  • Add the roasted pepper mix to a large pan and heat until simmering, keep stirring to make sure the ingredients cook and don't burn to the pan, then add in a ladle full of pasta water (I usually add around 180ml) and stir in the vegan cream
  • Test the pasta is cooked aldente then drain off the remaining water and add to the pot, mix together, taste test, adding a little more seasoning if needed then top with the chopped fresh basil and enjoy

Notes

  • If you're not using smoked garlic, add 3 small cloves of regular garlic, be sure to cook off when the sauce is added to the pan, otherwise the taste might be overwhelming 
  • When adding the vegan cream, make sure the pot doesn't boil, you don't want the vegan cream to split
  • Season generously, this is such an important step that often gets forgotten about
  • I used macaroni for this recipe but any pasta shape will work beautifully

smoked garlic vegan pasta

Dinner Recipe

Easy Spinach and Chickpea Curry

Posted on January 16, 2023
Easy Spinach and Chickpea Vegan Curry

Easy Spinach and Chickpea Curry 

Try this recipe for a quick curry packed with flavour but on a budget. This spinach and chickpea curry uses a few key ingredients such as coconut cream, ginger, garlic and chilli to give loads of flavour as well as keeping it rich and creamy. It’s easy to make different versions of this recipe depending on what ingredients you have in your fridge, but hopefully you can have a good base 

What’s in the recipe?

Chickpeas- these are such a great way to bulk out a curry, keeping the cost low and adding a bit of protein to the recipe.

Spinach- wanting to add a kick of greens to your curry? Spinach is such a good way to bulk out a curry as well as adding a bit of iron to the recipe.

Coconut cream or milk- to make the creamiest curry, using coconut cream with boiling water will give you a rich and delicious meal. 

Spices- to give the curry a bit of depth, turmeric and cumin are brilliant spices to add to give it a beautiful colour too.

Garlic, ginger and chilli- these are great base ingredients to make a delicious curry. To make the most out of these ingredients, chop them super fine so more flavour is released.

spinach and chickpea vegan curry recipe

Cooking Tips:

Chop the ingredients super fine- When using ginger, garlic, onion and chill, it helps to chop them really fine. This releases more flavour and stops you comping down on large pieces of garlic. 

Don’t let the coconut milk boil- This isn’t a strict rule, but it helps to keep the coconut milk at a simmer to stop any splitting happening. 

Chop the spinach before adding- You want to add the spinach within the last 4 minutes of cooking to stop it going really soggy. It also helps to chop the spinach before adding to make it easier to eat.

If you like this recipe why not try:

Lentil & Chickpea Dal 

Masoor Lentil & Chickpea Dal

Curried Lentil Soup

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Easy Spinach and Chickpea Vegan Curry

Easy Spinach and Chickpea Curry

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people

Ingredients
  

  • 2 shallots finely chopped
  • thumb size piece fresh ginger finely chopped
  • 1 red chilli finely chopped
  • 4 cloves garlic finely chopped
  • 4 stalks spring onions finely chopped
  • 250 ml coconut cream +400ml stock water substitute for 400ml tinned coconut milk
  • 1 tin chickpeas drained and rinsed
  • 1 tsp turmeric powder
  • 1 tbsp cumin powder
  • 100 g spinach roughly chopped
  • 1 lime squeezed
  • 180 g basmati rice
  • 80 g red lentils** (around 1/2 cup) washed

Instructions
 

  • Start by finely chopped the chilli, shallots and ginger then add to a large pan or pot with a good glug of neutral oil, fry for around 5 minutes
  • Finely chop the garlic then add to the pot, followed by the drained chickpeas, spices, spring onions and washed lentils, continue to cook for around 2-3 more minutes before adding the coconut cream and stock water
  • Stir together and allow to simmer whilst the rice cooks, season generously with salt and squeeze the lime juice into the curry
  • To prep the rice, I wash the rice until the water runs clear, then add to a pot covering the rice with water till it sits only the pad of a finger above the rice, bring to the boil for around 5 minutes then pop a lid on the pot, turn the heat off and leave to steam for 10 minutes
  • Taste the curry, adding a little more seasoning if needed then add the chopped spinach, serve up after a few minutes and enjoy

Notes

  • To make the stock water just add a stock cube to boiling water. If you're using tinned coconut milk just add to the pot with the coconut milk, you may need around 250ml water to loosen.
  • When adding the lentils, you may need to add more water to the curry depending on how long the lentils have been soaked for. Just keep an eye on the curry and keep adding 100ml at a time until it goes the consistency in the video and photos.

spinach and chickpea vegan curry

spinach and chickpea vegan curry recipe

Lunch & Light Bites Recipe

Sticky Gochujang Cauliflower

Posted on January 12, 2023
vegan gochujang cauliflower recipe

Sticky Gochujang Cauliflower

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

What’s in the recipe?

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

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

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

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

vegan gochujang cauliflower

Cooking Tips:

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

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

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

sticky gochujang cauliflower

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sticky vegan gochujang cauliflower

vegan gochujang cauliflower recipe

Sticky Gochujang Cauliflower

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

Ingredients
  

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

For the batter

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

Gochujang sauce

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

Instructions
 

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

Notes

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

vegan sticky gochujang cauliflower

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

gochujang peanut noodles

 

Dinner Recipe

Pearl Barley Carrot and Vegetable Risotto

Posted on January 4, 2023
vegan pearl barley risotto with carrot and vegetable

Pearl Barley Carrot and Vegetable Risotto

This Pearl Barley Carrot and Vegetable Risotto is vegan friendly and easy to make. It’s perfect for batch cooking ahead of the week. Using pearl barley instead of risotto rice. Swap arboirio rice for this grain and give it a try.

What’s in the Pearl Barley Risotto?

Pearl barley- It helps if you soak the pearl barley before cooking, this will help cut down on the cooking time. I soak it an hour or two before cooking.

Carrots- Chopped, roasted in smoked paprika and cumin, they add a lovely sweet flavour to the recipe.

White wine- This is such a key ingredient to make a good risotto. Lot’s of wine bottles have the vegan stamp on them nowadays which makes it easier to find.

Courgette, radish and pepper- These are the ingredients I had in my fridge, however this recipe lends itself to almost any vegetable you have kicking about.

Cooking tips:

Soak the pearl barley- This helps cut down the cooking time, but be aware you may need to add more or less vegetable stock depending on how long it’s soaked for. 

Add the stock and wine a little at a time- It’s not arborio, but it helps to add the stock at a time, just as you would in a classic Risotto.

Roast the veggies slow and low- To get the sweetest flavour out of the veg, drizzle in a good glug of olive oil and roast at 180ºC for around 45 minutes.

vegan pearl barley risotto with carrot and vegetable

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vegan pearl barley risotto with carrot and vegetable

Pearl Barley Carrot and Vegetable Risotto

This Pearl Barley Carrot and Vegetable Risotto is vegan friendly and easy to make. It's perfect for batch cooking ahead of the week. Using pearl barley instead of risotto rice.
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Servings 4 people

Ingredients
  

  • 300 g pearl barley
  • 5 large cloves garlic
  • 2 shallots
  • 300 ml white wine
  • 1.4 l veggie stock
  • Salt & pepper
  • 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 courgette
  • 3-4 carrots
  • Handful radishes optional
  • 1 red pepper
  • 1 tbsp olive oil
  • smoked paprika
  • Cumin
  • Salt & pepper

Instructions
 

  • Start by soaking the pearl barley and set aside
  • Preheat the oven to 200°C
  • Chop the carrots, peppers, radishes, carrots and courgettes into bite size dice, drizzle in oil, cumin, smoked paprika and salt and roast for around 25 minutes
  • Meanwhile finely chop the shallots and fry in a little olive oil for around 5 minutes before adding in the finely chopped garlic cloves
  • Drain off the pearl barley, rinse then add to the pot with the shallots, toast for around 2 minutes before pouring in the white wine
  • Once absorbed, start adding the stock, around 400ml at a time until absorbed, add in the roasted veggies, cumin, thyme and smoked paprika
  • After around 25-30 minutes the stock should have absorbed, season generously with salt and pepper (this is an important step)
  • Taste test, adding a little more seasoning if needed

Notes

You may need more or less water depending on how long you soaked the pearl barley for, so keep an eye on the stock

If you like this recipe why not try my Mushroom Risotto

asparagus and shiitake vegan risotto

Dinner Lunch & Light Bites Recipe

Vegan Gochujang Sausage Pasta

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

Easy Vegan Gochujang Sausage Pasta

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

What’s in this sausage pasta recipe?

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

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

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

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

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

vegan gochujang sausage pasta

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Cooking Tips:

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

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

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

vegan gochujang sausage pasta easy recipe

Vegan Gochujang Sausage Pasta

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

Ingredients
  

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

Instructions
 

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

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

vegan gochujang pasta recipe

Dinner Recipe

Sweet Potato Wellington

Posted on December 6, 2022
vegan christmas wellington recipe

Christmas Sweet Potato WellingtonRecipe

This Sweet Potato Wellington is perfect for Christmas, especially if you have a vegan at the table. This recipe is celebrating the humble sweet potato at the heart of the wellington. It’s easy and cheap to make so give it a go!

This recipe is in collaboration with Seasonal Spuds

What’s in this recipe?

Sweet Potato – The sweet potato is a perfect filling for this wellington. Naturally sweet and a perfect texture for holding together the filling. 

Mushrooms- To get a meaty texture, adding chopped mushrooms really helps bulk out the filling. This Christmas themed recipe wouldn’t be complete without adding a few extra seasonal ingredients.

Chestnuts- It adds texture to the sweet potato wellington. A cheaper alternative is cannellini beans, mashed up.

sweet potato christmas recipe

Cooking Tips-

Don’t add the hot filling to the pastry- To stop the pastry going soggy, you want to make sure the filling has cooled. This stops the pastry going soggy before baking.

Can you freeze? Yes absolutely. Don’t brush the pastry with tamari, instead wrap in cling film or foil then pop in the freezer. When baking, cook from frozen, add an extra 10-15 minutes on to cooking time. Be sure to check the pastry doesn’t catch whilst in the oven. 

Try adding cranberry sauce- The perfect Christmas accompaniment is cranberry sauce. It adds flavour, sweetness and also holds it together. If you want to add in cranberry sauce to the wellington, spoon it on just under or just under the filling.

vegan christmas wellington recipe

Sweet Potato Wellington

This Sweet Potato Wellington is perfect for Christmas, especially if you have a vegan at the table. This recipe is celebrating the humble sweet potato at the heart of the wellington. It's easy and cheap to make so give it a go!
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Prep Time 10 minutes
Cook Time 35 minutes
Servings 5 slices

Ingredients
  

  • 1 tbsp olive oil
  • 2 large sweet potatoes
  • 200 g mushrooms finely chopped
  • 3 cloves garlic finely chopped
  • 1 red onion finely diced
  • 150 g chopped cooked chestnuts
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1 sheet puff pastry
  • 1 tbsp tamari sub for 1 tbsp melted vegan butter and 1 tsp smoked paprika

For the gravy:

  • 150 g mushrooms
  • 3 cloves garlic minced
  • 800 ml veggie stock
  • 2 tbsp cornflour
  • 1 tbsp cranberry sauce
  • 3 tbsp gravy granules to thicken

Instructions
 

  • Start by quartering the sweet potato, add to a pot of water, bring the the boil and simmer for around 12 minutes
  • Prepare the filling by adding the chopped onion to a frying pan with the olive oil and fry for 5 minutes before adding the chopped mushrooms, chopped chestnuts, dried herbs and chopped garlic
  • Fry on a medium heat for around 10 minutes
  • Drain the water from the sweet potatoes then add them to the pan with the filling and roughly mash together
  • Take off the heat and set aside to cool, you can add to tin foil to mix into the sausage shape to fill the pastry
  • Once the filling has cooled to room temperature prepare the pastry sheet, add the filling to the middle of the pastry sheet
  • Slice the edges of the pastry to create strips then overlap them to create a criss cross pattern, brush in the Tamari (or sub for melted butter and paprika) then place in the oven at 200ºC (fan) for 25-30 minutes or until crispy
  • For the gravy simply fry off the garlic, mushrooms and tamari, add in the cranberry sauce, pour over the stock and granules to thicken, whisk together before adding the cornflour to thicken & serve hot over the freshly baked wellington

If you like this recipe why not try my other Seasonal Spuds Christmas Recipe – Tates- In- Blankets

tates in blankets

Dinner Recipe

5 Ingredient Garlic Spaghetti

Posted on December 2, 2022
5 ingredients garlic spaghetti vegan recipe

Just 5 Ingredient Garlic Spaghetti

Only 5 ingredients needed for this easy garlic spaghetti. Vegan friendly and delicious, you just need garlic, spaghetti, tomatoes and parsley for this. A bit of seasoning and you have a great mid week meal.

What’s in the 5 Ingredient Spaghetti?

Olive oil-Using good quality olive oil makes a difference. The way it’s used in this recipe is to almost confit the garlic so you want to keep the temperature low to stop it ruining.

Garlic- Keeping the cloves whole to cook first, the aim is to get them nice and soft after around 10 minutes. After those 10 minutes it will become beautifully soft and able to mash with a spoon or fork. If you want, you can simply finely chop the garlic cloves and fry them off as normal.

Tomatoes- to get a bit of acidity in the recipe, tomatoes are a perfect pocket of flavour. 

Spaghetti- you can use spaghetti or linguini for this recipe. A long pasta shape for all of that delicious flavour to cling to. 

Parsley- Using fresh herbs adds so much flavour to pasta. If you don’t like parsley, use fresh basil.

5 ingredients garlic spaghetti

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Cooking Tips

Save that pasta water- to get glossy delicious pasta make sure to save around 100-150ml of pasta water to add to the sauce. It helps give a really glossy and silky coat.

Use fresh herbs- This is essential in this recipe. Fresh herbs add such a strong flavour to recipes, so be sure to add in a good handful along with the pasta.

Confit the garlic- A really easy way to cook garlic is in a bath of olive oil. This confit garlic will make sure its deliciously soft and perfect for mashing into the pasta water and sauce.

Season, season season- It’s SO important to season along the way. Season the pasta water with salt, then the cooked spaghetti and a final pinch at the end. Lots of cracked black pepper will elevate this recipe. 

5 ingredients garlic spaghetti vegan recipe

5 Ingredient Garlic Spaghetti

Only 5 ingredients needed for this easy garlic spaghetti. Vegan friendly and delicious, you just need garlic, spaghetti, tomatoes and parsley for this. A bit of seasoning and you have a great mid week meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Servings 2 people

Ingredients
  

  • 2 tbsp olive oil
  • 200 g spaghetti dried
  • 3 cloves garlic
  • 100 g tomatoes
  • 15 g fresh parsley or basil
  • salt and pepper

Instructions
 

  • Start by bringing a pot of water to the boil, add in a large pinch of salt followed by the spaghetti, cook till al dente
  • meanwhile add the olive oil to a non stick pan, add the garlic cloves and tomatoes and bring allow to sit in the oil for around 10 minutes (you don't want the oil to be boiling, just hot) this will help make the garlic cloves beautifully soft
  • Once the garlic is soft, mash with a spoon until pureed, do the same to the tomatoes to release the juice
  • Add a ladle full (around 120ml) of the pasta water followed by the drained spaghetti, mix until glossy
  • Finely chop the fresh basil or parsley and mix into the pasta, followed by lashing of salt and pepper, until seasoned to perfection. Don't be scared to season the pasta well

If you like this recipe why not try my 5 Ingredient Gochujang Pasta

vegan gochujang pasta recipe