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Lunch & Light Bites Recipe

Grilled Tofu Sandwich with Chimichurri

Posted on September 5, 2022
grilled tofu sandwich with chimichurri

Let’s Make a Grilled Tofu Sandwich with Chimichurri

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

What’s in this grilled tofu sandwich?

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

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

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

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

Cooking Tips:

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

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

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grilled tofu sandwich with chimichurri

Grilled Tofu Sandwich with chimichurri

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

Ingredients
  

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

Home made Chimichurri:

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

Instructions
 

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

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

vegan banh mi sandwich

Dinner Recipe

Vegan Gochujang Pasta

Posted on September 4, 2022
vegan gochujang pasta recipe

How to Make Vegan Gochujang Pasta Recipe

This spicy gochujang vegan pasta – spaghetti to be specific takes just 15 minutes to bring together and make the most delicious and easy meal. It’s perfect to add loads of flavour to a recipe with just a few ingredients. You only need 6 ingredients to make this recipe, but feel free to add more veg such as spinach, peppers, fried tofu to make this a slightly more nutritious dish.

This recipe was HEAVILY inspired by the incredible recipe creator DoobyDoBap,  the recipe’s aren’t vegan but I find them so inspiring when creating recipes.

What Ingredients are needed to make this vegan recipe?

Gochujang- A spicy Korean paste made from sun-dried chillies packed with flavour, naturally vegan friendly and absolutely delicious. You don’t usually see this paired with pasta so it’s a hybrid recipe to say the least.

Spaghetti- You can use spaghetti as shown, but feel free to use any pasta you have at hand. Anything that will take all of this delicious flavour.

Vegan Single Cream- In America you would call this half and half cream. This one is from from Asda, but you could use Elmea, Oatly, Alpro etc…

Fresh Basil- This is an important piece to bring the recipe together, it gives a delicious fragrant flavour.

vegan gochujang spaghetti

Cooking Tips:

Pasta Water- This step is important if you want delicious glossy pasta, add around 150-200ml of pasta cooking water to the gochujang mix. It’s full of starchy goodness that will give a gorgeous gloss and thickness to the sauce.

Garlic and Shallots- The only chopping you’ll need for this recipe, chop fine and cook on a low heat to ensure you don’t burn them.

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vegan gochujang pasta recipe

Vegan Gochujang Pasta

This spicy gochujang vegan pasta takes just 15 minutes to cook. You only need 6 ingredients to make this recipe.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 2 portions of spaghetti
  • 3 cloves garlic
  • 2 shallots
  • 200 ml pasta water
  • Large pinch salt & pepper
  • 2 tbsp Gochujang paste
  • 150 ml vegan single cream
  • 25 g fresh basil

Instructions
 

  • Add a pot of salted water to the boil, wait until bubbling then add the spaghetti, cook for around 10-12 minutes (you want the pasta al dente)
  • Finely chop the shallots then add to a pan with a drizzle of olive oil and fry on a low heat, whilst they cook, finely chop the garlic then add to the same pan and fry for a further 2 minutes until cooked
  • Add the gochujang paste along with the vegan cream and mix together, then take a ladle of the pasta water and add to the mix (this should be around 150-200ml of water)
  • Drain the rest of the water from the spaghetti once cooked then mix together, add a generous pinch of salt and pepper along with the freshly chopped basil and enjoy

 

If you like this recipe, why not try my Lemon & Sun-Dried Tomato Spaghetti

sun-dried tomato and lemon spaghetti

vegan gochujang pasta recipe

Dinner Recipe

15 Minute Vegan Peanut Butter Curry

Posted on September 2, 2022
the BEST vegan peanut butter curry

The EASIEST Vegan Peanut Butter Curry

Ready in 15 minutes, this vegan peanut butter curry recipe is so simple to make. You can cook it big batches for the week, freezer friendly and uses cheap ingredients. I love making this in batches so you have enough left over for lunch the next day. You can also leave this in a slow cooker to simmer away whilst at work.

How to make a quick peanut butter curry vegan?

Tinned Tomatoes- This is such a key and cheap ingredient, the tomatoes really bring the richness to the curry.

Coconut Milk- Just to stress, I’m using TINNED coconut milk for this recipe, preferably the full fat kind. We want as much richness to this dish as possible.

Chickpeas- Such a cheap and easy way to bulk out a recipe as well as getting a bit of protein in.

Curry Powder- Now this could ruffle some feathers, but we’re not making a master piece, we’re making a quick and easy curry. I’ve used mild curry powder for this recipe.

Peanut Butter- I love using a rich peanut butter such as Manilife or Pip ‘n’ Nut as they offer a delicious flavour of roasted peanuts. If you were to make a traditional peanut curry you would use nuts, but again, we’re keeping this simple and accessible.

easy 15 minute vegan peanut butter curry

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the BEST vegan peanut butter curry

15 Minute Vegan Peanut Butter Curry

Ready in 15 minutes, this vegan peanut butter curry recipe is so simple to make. You can cook it big batches for the week, freezer friendly and uses cheap ingredients.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 2 shallots
  • 3 cloves garlic
  • Thumb sized piece ginger
  • 2 peppers
  • 1 tan of chickpeas drained
  • 400 ml tinned coconut milk full fat
  • 400 ml tinned tomatoes
  • 1 heaped tbsp peanut butter
  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • 1/2 tsp cumin powder
  • Large pinch salt & pepper
  • 50 g spinach
  • Squeeze of 1 lime
  • Sprinkle Of chilli flakes

Instructions
 

  • Roughly chop the shallots, ginger and garlic and get into a hot pan with a drizzle of oil
  • In the meantime chop the peppers, add to the pan
  • After a minute or two add the drained chickpeas and tinned tomatoes
  • Add the spices and seasoning followed by the coconut milk
  • Stir together on a high heat then add in the peanut butter
  • Add the spinach just before serving and sprinkle with chilli flakes and a good squeeze of lime

Notes

Of course you can leave this to simmer for another 15 minutes, in fact it will give the flavours longer to infuse BUT you can have this whipped together in no time

If you like this why not try my Massaman Inspired Curry

Vegan Massaman Curry with Sweet Potato and Lentil

Dinner Lunch & Light Bites Recipe

Vegan Tomato Orzo

Posted on September 2, 2022
vegan tomato orzo recipe

Delicious Vegan Tomato Orzo Pasta Recipe

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

What Ingredients do I need for 15 Minute Tomato Orzo?

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

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

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

 

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vegan tomato orzo recipe

Vegan Tomato Orzo

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

Ingredients
  

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

Instructions
 

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

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

vegan tomato pasta recipe

15 minute tomato orzo

Recipe Sides & Savoury Snacks

Smashed Potatoes with Garlic and Herb Dressing

Posted on September 2, 2022
Smashed Potatoes with dip

Crispy Smashed Potatoes with Garlic and Herb Dressing

This vegan recipe of smashed crispy potatoes served with a garlic and herb dressing is the ultimate comfort food. Perfect for serving at a gathering or along side a BBQ, you need to try this recipe.

The height of summer or the cold nights of winter, this smashed potato recipe will be perfect for any day or season.

What ingredients do I need for perfect crispy smashed potatoes?

Baby Potatoes- For this recipe, depending on what is in season of course, I love to use New Potatoes A.K.A Baby Potatoes. I think they are the perfect size for smashing then roasting, therefor making the perfect vessel for the dip.

Olive Oil – This is my favourite thing to roast potatoes in, be generous with drizzling over the potatoes as you want it to get beautifully crisp.

Salt- I can’t express how important this ingredient it, not only for flavour but giving a beautifully crispy skin.

Oregano- I’ve used this to cover the potatoes as well as in the dip, it’s a delicious flavour to add. If you don’t have dried oregano try dried thyme or sage.

Dressing- like the olive oil to roast the potatoes in, you want a good quality olive oil for the dressing too. Extra virgin olive oil will always be a good choice.

If you like this recipe why not try:

Smashed Potatoes with Creamy Avocado Dip

Accordion Potatoes with Creamy Herb Sauce

Twice Baked Loaded Potatoes

 

Smashed Potatoes with dip

Smashed Potatoes with Garlic and Herb Dressing

This vegan recipe of smashed crispy potatoes served with a garlic and herb dressing is the ultimate comfort food. Perfect for serving at a gathering or along side your BBQ, you need to try this recipe.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings 6 people

Ingredients
  

  • 2 kg baby or New Jersey potatoes
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tbsp dried oregano
  • For the dressing:
  • 2 tbsp extra virgin olive oil
  • 25 g fresh basil finely chopped
  • 1 red chilli finely chopped
  • 1 tbsp dried oregano
  • 1/2 tsp white wine vinegar
  • 1 tbsp gherkin juice from the jar optional

Instructions
 

  • Place a large pot of water onto boil with a pinch of salt, add the potatoes and parboil for 15 minutes
  • Preheat the oven to 220°C (fan), drain the water and place the potatoes on two baking trays, then using a glass or small bowl push down on the potatoes until they smush
  • Drizzle with olive oil, salt, oregano then pop in the oven
  • Bake for 35 minutes
  • Make the dressing by mixing the ingredients together, then drizzle over when the potatoes have hit 35 minutes
  • Place back in the oven for around 15 - 20 minutes until crispy
  • Whip up the dip by mixing the ingredients together and enjoy!

Notes

You want to parboil the potatoes until you can easily poke with a fork, this will make them easy to smush down on the baking tray. 
 
If you can't pierce the potatoes they will be hard to smash down on the baking tray

 

Lunch & Light Bites Recipe Sides & Savoury Snacks

Sweetcorn Ribs with Lime & Chilli Dressing

Posted on September 2, 2022
sweetcorn ribs vegan recipe

Paprika Sweetcorn Ribs with Lime & Chilli Dressing

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

What Ingredients are in the Sweetcorn Ribs?

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

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

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

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

Paprika Corn Ribs

Recipe Notes:

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

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

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sweetcorn ribs vegan recipe

Paprika Corn Ribs with Lime & Chilli Salsa

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

Ingredients
  

For the corn

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

For the lime and chilli dressing

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

Instructions
 

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

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

vegan corn ribs recipe summer recipe

vegan paprika corn ribs

Breakfast Lunch & Light Bites Recipe

Scrambled Tofu Breakfast Wrap

Posted on August 24, 2022
scrambled tofu breakfast wrap

Ultimate Breakfast Scrambled Tofu Toasted Wrap

This crunchy toasted scrambled tofu breakfast wrap is perfect for the weekends or even lunch time. It’s full of flavour and you can prep all the fillings ahead of time. You can easily scale this recipe up to make for multiple people, there will be enough tofu to make 2-3 more wraps or leave it in a tub for tomorrow’s breakfast.

What Ingredients?

Scrambled Tofu- I’ve mastered this recipe, no dry crumbly tofu here. I mix half of the tofu block with oat milk and seasoning to add to the crumbled tofu to make a silky texture, just like a good scrambled egg. I use firm tofu for this recipe, but you could use 1/2 block of firm tofu for the larger texture pieces and then silken tofu for the creamy texture, it’s up to you.

Turmeric- This helps with that gorgeous yellow colour, it adds a bit of flavour too.

Dijon Mustard- You want to add just a little of this to give a sharpness and a depth of flavour.

Zingy Avo- I find using creamy mayo, green chilli and seasoning really works with the tofu. If you want, add fresh basil or parsley to the avocado for even more flavour.

Sriracha Mayo- This is such a key element to the recipe, if you don’t like spice try adding just vegan mayo, but the sriracha gives a gorgeous flavour to go with the creamy avo and golden tofu.

Cooking tips:

Be sure to get the other 1/2 of the tofu nice and creamy, it should be runny but not as thin as actual oat milk. It will thicken with the tofu but help keep it creamy and delicious.

Add fresh herbs as an option, fresh parsley or coriander will help bring more flavour to the avocado mix.

Toast the wrap in a non stick pan to ensure a nice crunchy outer, without it sticking the the pan and causing mayhem in the kitchen.

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scrambled tofu breakfast wrap

Scrambled Tofu Breakfast Wrap

This crunchy toasted scrambled tofu breakfast wrap is perfect for the weekends or even lunch time. It's full of flavour and you can prep all the fillings ahead of time.
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Prep Time 5 minutes
Cook Time 2 minutes
Servings 1 person

Ingredients
  

For the tofu scramble:

  • 350 g block of firm tofu Divide in half and follow instructions
  • 180 ml plant based milk
  • 1 tsp turmeric powder
  • 1/2 tsp Dijon mustard
  • 1 tbsp nutritional yeast
  • Salt & pepper to season

For the Zingy Avo

  • 1/2 avocado
  • 1 tbsp olive oil
  • Salt & pepper
  • 1 green chilli
  • 1/2 tsp garlic powder

To make the wrap

  • Handful cherry tomatoes
  • Tortilla wrap
  • 2 tbsp Sriracha mayo

Instructions
 

  • Start by draining then halving the tofu, crumbling on half into a pan with a drizzle of olive oil, a pinch of the turmeric powder and fry on a low-medium heat for 3-4- minutes
  • Meanwhile add the other 1/2 of the tofu block to a blender with the plant based milk, turmeric powder, nutritional yeast, dijon mustard and a good pinch of salt and pepper, blend until smooth then pour into the frying pan with the broken up tofu, stir until combined to create a scrambled egg texture
  • Create the zingy avo mix by mashing all of the ingredients together
  • After 2 minutes take the tofu off the heat then assemble the wraps with the avo, scrambled tofu, fresh tomatoes and sriracha
  • Fold the wraps then add back to the frying pan and toast on each side until crunchy and enjoy

If you like this recipe, why not try my Kimchi ‘Cheese’ Foldover Wrap

kimchi cheese tortilla hack

 

Dinner Recipe

Sun-Dried Tomato & Lemon Spaghetti

Posted on August 24, 2022
sun-dried tomato and lemon spaghetti

Sun-Dried Tomato Spaghetti Recipe

A delicious summery pasta recipe that’s creamy and vegan friendly. Using Sun-dried tomato and lemon with the spaghetti, this recipe is simple and easy. Ready in less than 20 minutes from prep to table, I love making this on a week night when there aren’t many ingredients in the fridge.

What Ingredients do I need for Sun-dried Tomato Spaghetti?

Spaghetti- You can use any pasta you like, but I love using spaghetti or linguini for this.

Lemon- I use 1/2 large lemon juiced for this recipe, but a good tip is to grate off some of the zest to add to the pan for an extra kick.

Sun-dried Tomato- Full of umami and deliciousness, these little pockets of flavour are perfect in this dish. I just chop them up roughly when adding to the pan.

Pasta Water- I’m listing this as a whole recipe ingredient as it’s so important to add to the stock to help it get that lovely silky texture to the pasta when stirring through. It’ll make sure everything stays silky smooth, no dry sticky pasta here.

Fresh Basil- This is another key ingredient, when keeping a recipe simple you need your flavours to pop. I’ve added around 20g of fresh basil to this recipe to really get the flavour through.

Vegan Cream- I’ve used Asda’s single cream (vegan) but you can use which ever brand you have at hand, Oatly, Alpro, Own brand etc…

sun dried tomato vegan spaghetti

Spaghetti & Cooking Notes

Don’t overcook the pasta, add it straight to boiling, salted water and season generously before serving.

Add a squeeze of lemon to each bowl just before serving

Black pepper is the secret star of the show, don’t be scared to add a really generous portion of cracked black pepper to make this recipe pop.

Sundried Tomato & Lemon Spaghetti

A delicious summery pasta recipe that's creamy and vegan friendly. Using Sun-dried tomatoes and lemon as they key flavours, this recipe is simple and easy.
Print Recipe
Prep Time 5 minutes
Cook Time 9 minutes
Servings 2 people

Ingredients
  

  • 2 portions of spaghetti you be the boss of how much
  • 1 red onion finely chopped
  • 4-5 Sundried tomatoes finely chopped
  • 3 cloves garlic minced
  • 25 g fresh basil chopped
  • handful fresh parsley chopped
  • 150 ml vegan cream
  • Around 200ml pasta water SHE’S IMPORTANT!
  • 1/2 lemon squeezed
  • Generous pinch of black pepper and salty season when cooking and serving

Instructions
 

  • Cook the pasta in boiling salted water for around 8-10 minutes
  • Fry off the onion, garlic and tomatoes first before adding the cream, chopped herbs, pasta water, lemon and cooked pasta
  • Season whilst cooking and just before serving
  • Serve with fresh basil leaves and enjoy

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

Sun Dried Tomato and Kale Pasta Soup

Dinner Lunch & Light Bites Recipe

Pearl Barley and Leek Soup

Posted on April 5, 2022
pearl barley vegan soup with leeks

Pearl Barley & Leek Soup

Chunky vegan soup recipes are my favourite, this time I’ve used leeks, carrots and pearl barley to make a cheap but delicious soup. You only need a few key ingredients for this recipe.

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

Pearl Barley- I love this grain as it’s really filling, hearty and easy to cook. If you know you’re cooking this in the evening, you can soak the pearl barley for a few hours before to cut down the cooking time.

Leeks- I’ve kept them nice and chunky for this recipe so when cooking they still have a delicious crisp bite to them. Don’t forget to use those leafy green ends, this part of the vegetable gets thrown away when it retains so much flavour and texture!

Carrots- A great base to vegetable soup is the humble carrot, either finely dice or leave chunky for this recipe.

Garlic- I love adding garlic to vegan soups as it gives a beautiful base flavour. Add how ever many you’re comfortable with but for this one I’ve opted for three cloves.

pearl barley and leek soup

pearl barley vegan soup with leeks

Pearl Barley and Leek Soup

A simple soup recipe making use of the hearty pearl barley grain to make a chunky vegetable soup. Another recipe with British Leeks to show the versatility of this vegetable.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4 people

Ingredients
  

  • 1 leek green ends included
  • 1 white onion finely diced
  • 1 carrot diced
  • 1 tbsp vegan butter
  • 3 large cloves garlic
  • 150 g pearl barley
  • 1 l stock water and stock cube
  • 1 tsp dried sage and thyme
  • Large pinch of salt & pepper
  • Top with fresh parsley and a drizzle of extra virgin olive oil

Instructions
 

  • Start by chopping the carrot, leek and onion, sweat off in a large pot with the vegan butter for around 3 minutes before adding the minced garlic
  • Rinse the pearl barley then add to the pot, add the veg stock and dried herbs and leave to simmer for around 35 minutes (or until the pearl barley is cooked)
  • Season generously with salt and pepper and serve with the fresh parsley and extra virgin olive oil

If you like this recipe why not try my creamy leek soup recipe

leek mushroom rice soup

Dinner Recipe

Pea and Leek Linguini

Posted on March 21, 2022
pea and leek linguini recipe

Spring time Pea and Leek Linguini Recipe

Perfect for a week night recipe, this leek loaded creamy linguini is ready in just 15 minutes. Be sure to load up the leeks, garlic and peas in this recipe for a good dose of veg.

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

Leeks-I’ve chosen leeks for the bulk of this recipe as they work so beautifully with the cream. Be sure to sweat them down with the garlic before adding the cream to get rid of the harsh flavour of the two.

Garlic- What better ingredient in a pasta dish than garlic? I’ve opted for two large cloves but feel free to make that just one clove if you’re not too keen on the flavour.

Vegan Cream- This is easy to find in supermarkets now which is great, I’ve opted for a single cream.

Linguini- If you don’t have linguini simply swap for spaghetti. Be sure to save a mug full of the pasta water to add to the creamy leeks as this helps thicken the sauce and give it a gorgeous shine.

pea and leek linguini

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pea and leek linguini recipe

Leek & Pea Linguini

An easy 15 minute pea and leek linguini recipe making the best of British Leeks. Simple week night pasta recipe that's simple to whip together in no time.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 1 large leek leafy green ends and all
  • 3 cloves garlic
  • 250 ml vegan cream
  • Large pinch salt
  • 1/2 tsp cracked black pepper
  • 100 g frozen or fresh peas
  • 2 servings of spaghetti or linguini
  • Squeeze fresh lemon

Instructions
 

  • Start by chopping the chunky end of the leek into dice, then finely slice the leafy green ends, pop in a large pan with a drizzle of olive oil and the minced garlic
  • In a separate pot add the spaghetti or linguini with boiling water and a large pinch of salt, bring to boil for around 12 minutes
  • Sauté off the leeks and garlic for around 5 minutes before adding the cream, squeeze of lemon juice, salt and pepper and bring to a low simmer for around 10 minutes
  • Save the a ladle full of pasta water and add to the pot with the cream and leeks, then pour in the frozen peas for the final 2 minutes
  • Add in the cooked spaghetti / linguini and serve with a last pinch of salt and pepper to each dish

If you like this recipe why not try my Vegan Chicken and Leek Pie

Vegan chicken and leek pie