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Dinner Recipe

Curried Lentil and Leek Soup

Posted on November 16, 2021
curried lentil and leek soup

Plant Based Lentil and Leek Curried Soup

Curried soups are my favourite and this time we’re making a speedy lentil soup using leeks instead of onions. I’m working with the British Leek Growers’ Association to create a series of leek recipe to show off how versatile they are, so here is another delicious recipe for the collection.

What’s in the recipe?

Lentils- I’ve used a pack of precooked lentil for this recipe to keep the time extra quick for a speedy dinner, however I have cooking instructions for if you’re using dried red split lentils below in the notes section.

Leeks- Again, celebrating them being in season, I’ve swapped onions for leeks in this recipe.

Coconut Milk- To make this delicious and rich I’ve used full fat coconut milk for the recipe

Spices- Using a mixture of spices such as turmeric, cumin, paprika gives a rich flavour. You can use whatever you have at hand whether thats a garam masala spice mix or just a regular curry powder mix. Be sure to taste test, adding a little more if needed.

curried leek and lentil soup vegan

Simple swaps and changes:

Don’t have pre-cooked lentils? Don’t worry, I have some cooking instructions for red split lentils. The trick is to get them soaking in a pan of water before prepping any veg! That way by the time it comes to adding them to the pot they’ll have softened.

Want to add more veg? Please do! Why not try adding chopped courgette, peppers and carrot to this recipe to get a load of veg into your diet. Simple fry off the finely chopped veggies at the start with the leeks and garlic process.

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curried lentil and leek soup

Curried Lentil and Leek Soup

A hearty lentil and leek curried soup recipe, plant based and easy to make. Using pre cooked lentils to keep the cooking time short, you can make this in less than 25 minutes from start to finish.
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Prep Time 10 minutes
Cook Time 27 minutes
Servings 4 people

Ingredients
  

  • 200 g pack precooked lentils substitute for 150g uncooked red split lentils
  • 1 large leek base and green end, finely diced
  • 4 large cloves garlic finely chopped
  • Large thumb sized piece of ginger finely chopped
  • 1 green or red chilli finely chopped
  • 400 g tin of chickpeas 240 drained
  • 400 ml full fat coconut milk
  • 550 ml veg stock water and a stock cube
  • Spices:
  • 1 tsp paprika smoked or hot
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp curry powder optional

Instructions
 

  • Start by finely chopping the leeks, chilli and ginger then add to a large pot with 1 tbsp of plant based butter or olive oil, fry on a medium heat for around 6 minutes
  • Mince the garlic then add to the pot, cook for a few minutes before adding the chickpeas and dried spices
  • Toss together then add in the vegetable stock, precooked lentils* and simmer for 5 minutes before adding the coconut milk
  • Leave on a low- medium heat (you don’t want the coconut milk to bubble) taste testing along the way, season with salt and pepper
  • When it’s seasoned to preference, serve up and serve with fresh coriander, chilli flakes, pepper and a tsp of the coconut cream from the tin

Notes

UNCOOKED LENTILS COOKING INSTRUCTIONS:
-If you’re using dried lentils, add them to a pot of water, soak for around 15-20 minutes, drain then wash again before adding to the soup
-Add another 300-400ml vegetable stock as the uncooked lentils will still absorb water

As the current ambassador for the British leek growers’ association I have a whole list of delicious leek based recipes to try out.

Why not try my Roasted Butternut and Leek Risotto

pumpkin and leek risotto vegan

curried leek and lentil soup

Dinner Recipe

Cottage Pie with Leek & Cauliflower Cheese

Posted on November 16, 2021
vegan cottage pie cauliflower cheese

Plant Based Cottage Pie with Leek & Cauliflower Cheese

I’ve got another seasonal recipe with the British Leek Growers’ Association. This time we have a delicious plant based cottage pie but with a leek and cauliflower cheese topping instead of mashed potato. It’s hearty comfort food and perfect for batch cooking for the week.

What’s in the recipe?

Leeks- When they’re in season they are so versatile. This time I’ve added them with the cauliflower to make a delicious topping.

Cauliflower- To make the topping I’ve gone for a creamy alternative to the usual mashed potato.

Vegan Cheese- I use Violife for this recipe as it melts really well. You can use your favourite vegan cheese for this.

Dried Herbs- My favourite dried herbs to use for the Shepard’s pie is sag and thyme.

Mushrooms- For the bulk of the base I’ve used mushrooms. I’d recommend using a mix of mushrooms for a variety of flavour and texture.

 

 

vegan cottage pie leek and cauliflower cheese

Why Cauliflower Cheese Topping?

I wanted to do a twist on the classic Cottage Pie but this time with another classic British meal – cauliflower cheese. It’s delicious, hearty and creamy, so perfect to go with the mushroom base underneath.

Follow me on Instagram and Pinterest for more recipes.

vegan cottage pie cauliflower cheese

Cottage Pie with Leek & Cauliflower Cheese

A hearty plant based cottage pie with a leek and cauliflower cheese topping. Delicious, comfort food perfect for the colder months and when leeks are in season. I've tried to make this recipe as simple as possible with just a few key steps.
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Prep Time 5 minutes
Cook Time 45 minutes
Servings 2 people

Ingredients
  

  • 1 tsp olive oil
  • 2 carrots finely diced
  • 1 red onion finely diced
  • 1 red pepper finely chopped
  • 350 g mushrooms finely chopped
  • 3 cloves garlic minced
  • 4 tbsp tomato purée + 150ml water
  • 1 tsp tamari sub for soy sauce or Worcestershire sauce
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • Leek & Cauliflower cheese topping:
  • 1 small head cauliflower into florets
  • 1 leek diced
  • 2 tbsp vegan butter
  • 200 ml oat/ almond milk
  • 100 g vegan grated cheese
  • 1 heaped tbsp cornflour

Instructions
 

  • Start by finely chopping all of the base ingredients and adding to a pan with olive oil, fry on a medium heat for around 5 minutes
  • Meanwhile get a pot of water onto boil, add the cauliflower florets and leeks and allow to bubble for around 5 minutes
  • In the main pan, after 5 minutes of frying add the tomato purée and water, dried herbs and tamari and leave to simmer for 5 minutes
  • Drain the water from the cauliflower and leeks, leaving them in the colander, then add the other ingredients to the pot, heat and stir to create the ‘cheese’ sauce, add the cauliflower and leek back in stir through
  • Preheat the oven to 180°C, pour the pan full of veggies to a baking dish, then pour the cauliflower and leek cheese topping on top, bake in the oven for around 30 minutes
  • Serve with steamed greens and enjoy

I have a range of recipes with leeks (as ambassador of the British Leek Growers’ Association), so why not try my delicious Fiery Leek and Crispy Tofu Stir Fry

leek and tofu stir fry vegan recipe

Dinner Recipe

Bonfire Night Carrot Hot Dogs

Posted on November 5, 2021
Carrot hot dogs vegan recipe

The Ultimate Bonfire Night Carrot Hot Dog

The ultimate vegan bonfire night carrot hot dog recipe using. It’s such a simple plant based recipe. At first I was skeptical of carrots as hot dogs but they give the perfect crunch and flavour to this recipe!

I’m teaming up with Holy Moly Dips to celebrate the launch of their new Smoky Red Pepper and Tomato Salsa, which works so well with these dogs!

What’s in the recipe?

Carrots Hot Dogs- It doesn’t seem like it’ll work but I highly recommend trying this swap. I’d put off making  carrot hot dogs due to thinking it would be a bit of a faff but it couldn’t be easier! Just poach the carrots, glaze in the butter mix and roast. They have a brilliant crunch to them as well as the smoky but sweet flavour.

Holy Moly Salsa- As mentioned earlier the new Red Pepper and Tomato salsa is my favourite to accompany with the carrots as it brings out the flavours that are in the marinade. I’ve also used their classic Tomato and Mango salsa for a fruitier topping too.

Gherkins- You need that sharp pop of vinegary tang with every good hot dog so be sure to load up those gherkins.

Mayo dressing- I’ve made a very simple mix of vegan mayo with gherkin juice, dill and parsley to make a herby combo.

bonfire night carrot dogs vegan

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Carrot hot dogs vegan recipe

Bonfire Night Carrot Hot Dogs

The ultimate vegan bonfire night hot dog recipe using carrots. It's such a simple plant based recipe. At first I was skeptical of carrots as hot dogs but they give the perfect crunch and flavour to this recipe!
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Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 people

Ingredients
  

  • 3-4 carrots
  • 3-4 hot dog buns
  • 1 stock cube

For the glaze

  • 3 tbsp vegan butter melted
  • 1 tsp tamari or soy sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • salt to season

Top with:

  • Holy Moly Smoky Red Pepper & Tomato Salsa & their Tomato and Mango Salsa
  • 2 tbsp vegan mayo*
  • 3 gherkins finely chopped

Instructions
 

  • Simply poach the carrots for 3-4 minutes in the stock cube and water
  • Melt the butter glaze mix together and cover the carrots in a paper wrap, then pinch the baking parchment around to make a little basket, repeat with the carrots then bake at 200ºC for around 25 minutes
  • Make the mayo dressing by simply mixing the ingredients together and prepping the gherkins
  • Layer up the hotdog buns with the mayo, carrot dogs then top with your Holy Moly dip of choice.

Notes

* To make a posh vegan mayo dip, simply add in 1 tsp of pickle gherkin juice, 1 tsp dried parsley and dill

carrot dogs vegan recipe bonfire night

If you like this recipe why not try my Pumpkin Halloween Filled Pies

halloween easy pies

vegan carrot dogs hot dogs

Dinner Recipe

Tortellini and Red Pesto Soup

Posted on November 4, 2021
tortellini red pesto soup vegan

Tortellini and Red Pesto Soup Recipe

Ready in less than 15 minutes, vegan friendly and a delicious pasta soup recipe. This recipe is really easy and quick to make, packed with flavour just using a few key ingredients. 

What’s in the recipe?

Tortellini – I’ve used a new one from Waitrose which is vegan friendly. If you’re not using tortellini, use your favourite pasta parcels. If you’re just using plain pasta, be sure to add some kind of vegan friendly pancetta or chorizo to fry off at the start to give it a depth of flavour.

Red Pesto- I’ve added red pesto to this recipe to give it flavour and that gorgeous red colour. Be sure to garnish each bowl with a drizzle of this on top too!

Stock-I just use boiling water and a vegetable stock cube mixed together for a really simple and cheap stock.

Cavolo Nero- You can use any kind of leafy green for this, if you prefer spinach or kale, swap for that. Be sure to cut it into smallish pieces so it’s easy to digest.

tortellini and red pesto soup

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tortellini red pesto soup vegan

Tortellini and Red Pesto Soup

Ready in less than 15 minutes, vegan friendly and a delicious pasta soup recipe. This recipe is really easy and quick to make, packed with flavour just using a few key ingredients.
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Prep Time 7 minutes
Cook Time 13 minutes
Servings 2 people

Ingredients
  

  • 1 carrot diced
  • 1 red onion finely diced
  • 4 cloves garlic minced
  • 1 tbsp tomato purée
  • 4 stalks cavolo Nero de-stalked
  • 800 ml boiling water + stock cube
  • 250 g vegan tortellini I used the new Waitrose one
  • 2 tbsp red pesto sub for regular pesto
  • 1 tsp dried basil thyme and sage

Instructions
 

  • Dice the carrot, onion and add to a deep pan with a glug of olive oil, season with salt and fry for around five minutes
  • Add in the minced garlic and cavolo Nero and fry for a few minutes before stirring in the tomato paste and a splash of water, stir together
  • Add in the stock and dried herbs, bring to a boil for a few minutes before adding the tortellini and red pesto, cook for around 5 minutes or until the pasta is aldente
  • Garnish each bowl full with salt and pepper and a final drizzle of red pesto

Notes

You can swap the tortellini for your favourite pasta parcels
If you're swapping for just plain pasta, add vegan chorizo or bacon pieces to the frying stage to give more depth of flavour

If you like this recipe why not try my Sun dried Tomato and Pasta Soup

Sun Dried Tomato and Kale Pasta Soup

Dinner Recipe

Roasted Pumpkin and Leek Risotto

Posted on November 4, 2021
pumpkin and leek risotto vegan

Roasted Pumpkin and Leek Risotto

This risotto recipe stars roasted pumpkin and leeks to make a delicious bowl of comfort food with loads of flavour and brilliant for autumn cooking. I’m working with the British Leek Growers’ Association to create a handful of recipes focusing on the versatility of leeks in every day cooking.

What’s in this recipe?

Leeks- Swapping onions for leeks in this recipe as they give a delicious sweet flavour that works with the pumpkin. I’ve chopped them really finely for this recipe to sweat down in a pot at the start of the recipe.

Pumpkin- It’s autumn when I’m writing up this recipe and millions of pumpkins are thrown in landfill every halloween. Make sure to use up your pumpkin in a tasty recipe such as this one. I’ve roasted the pumpkin as I think that it’s the best way to enjoy pumpkin as it caramelises whilst baking.

White wine- For a while I tried making risotto without wine and have come to the conclusion it just doesn’t work without it! You don’t have to use anything fancy, but it definitely helps with the recipe to include it.

Arborio – For a good risotto you want the correct rice. Using arborio will give you a creamy risotto as it has a higher starch content. You want to add the stock a little at a time as it likes to absorb slowly.

pumpkin and leek risotto vegan

Cooking tips:

Add the stock slowly: Risotto rice (arborio) loves to absorb liquid slowly. A good tip is to add around 250ml of the stock at a time until it has absorbed it, then add the next ladle full.

Roast the squash– I like roasting the pumpkin as it gives a delicious caramel like flavour to it. You can cube it into small pieces and simply add it to the risotto along with the leeks, however I love to add it in at the end once roasted.

Sweat off the leeks- You can use butter or olive oil to sweat off the finely diced leeks depending on preference, if you put the lid on top of the pot it’ll help create steam to sweat them down.

Use those pumpkin or squash seeds- Don’t throw away the seeds from the pumpkin, simply remove the stringy bits of the pumpkin that holds it together, place on the tray with the pumpkin and roast for around 15 minutes

Top with fresh herbs and extra virgin olive oil- I love risottos when they have fragrant herbs and rich extra virgin olive oil on top of each serving.

pumpkin and leek risotto

pumpkin and leek risotto vegan

Roasted Pumpkin and Leek Risotto

A delicious risotto for autumn with pumpkins being full in season. Vegan friendly, comfort food and easy to make this recipe is perfect for batch cooking.
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Prep Time 10 minutes
Cook Time 32 minutes
Servings 2 people

Ingredients
  

  • 1 small pumpkin cut into 3cm cubes
  • 1 tbsp olive oil
  • 1 tsp dried thyme and dried sage
  • Save the pumpkin seeds to roast
  • 2 leeks around 220g
  • 2 tbsp of butter vegan or dairy
  • 3 large cloves garlic minced
  • 1 tsp chopped fresh thyme
  • 120 g arborio rice
  • 250 ml white wine
  • 900 ml vegetable stock we use boiling water and stock cube
  • Generous pinch of salt and pepper to season
  • 1/2 lemon squeezed
  • fresh parsley

Instructions
 

  • Preheat the oven to 200°C
  • Chop the pumpkin, toss in the oil and herbs then roast on a tray for 40 minutes, turn over after around 30 minutes
  • Prep the ingredients for the risotto, then add the leeks to a large pot with the butter and sweat down for around 5 minutes
  • Add the minced garlic, continue to fry for two minutes before adding the arborio rice, fresh chopped thyme and toss until coated
  • Add the white wine and allow the rice to absorb, followed by adding a ladle full of the vegetable stock at a time until each bit has been absorbed by the rice, season generously with salt and pepper
  • For the final ten minutes of baking, add the pumpkin seeds to the tray of pumpkin and allow to roast
  • Once the rice has fully absorbed the stock add the roasted squash to the pot, squeeze in 1/2 lemon juice, season again to taste and serve up. Top with the toasted pumpkin seeds and chopped walnuts

If you like this recipe why not try my 15 minute Leek and Crispy Tofu Stir Fry

leek and tofu stir fry vegan recipe

Dinner Lunch & Light Bites Recipe

15 Minute Crispy Tofu and Leek Stir Fry

Posted on October 26, 2021
leek and tofu stir fry vegan recipe

Easy 15 Minute Stir Fry with Leek and Crispy Tofu

A speedy 15 minute vegan stir fry using Leeks, Tofu and Radishes. Full of crunch and texture this is really quick to make and so delicious. A perfect stir fry to make in the autumn and winter to make the most of those veggies.

This recipe is made in partnership with the British Leek Growers’ Association

What’s in the recipe?

Leeks- This time slicing them lengthways and thinly, they create a vegetable like noodle. They keep their crunch with this recipe, only being added to the wok for the final 3-4 minutes of cooking. Don’t be scared to use the full leek for this recipe, the dark green end gives a slightly different texture in this stir fry.

Tofu- My favourite thing to use in stir fry as it can cope with the high heat perfectly. Just an easy sauce to coat and flavour and you have a delicious form of protein in this dish.

Chilli- I used Thai chillies for this recipe however you can use whatever you. have at hand, depending on how spicy you like it.

Noodles- For this recipe I’ve chosen udon noodles that just need to be heated in boiling water for a few minutes before they’re cooked. You can swap this out for the instant ramen noodles if preferred. If you’re gluten free try using rice noodles or soba noodles.

vegan leek stir fry

Tips and Tricks

Timing – to be time efficient, prepping things like the boiling of the kettle for the noodles, getting the wok on a high heat, using a grater for the ginger and garlic will help speed things along.

High heat- Getting the wok to a nice high heat will help with the cooking time, you want to keep the food moving by stirring and tossing to ensure it doesn’t burn. Once you add the sauce to the pan with the veggies it’ll sear everything beautifully.

Don’t add the leeks and radish until the end- Don’t be tempted to throw everything in at the same time. We want the leeks and radishes to remain nice and crunchy, so by adding them towards the end of cooking it’ll help them stay delicious and fresh.

leek and tofu stir fry

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leek and tofu stir fry vegan recipe

15 Minute Crispy Tofu & Leek Stir Fry

A speedy 15 minute vegan stir fry using Leeks, Tofu and Radishes. Full of crunch and texture this is really quick to make and so delicious. A perfect stir fry to make in the autumn and winter to make the most of those veggies.
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Prep Time 5 minutes
Cook Time 8 minutes
Servings 2 people

Ingredients
  

  • 1 leek sliced thinly lengthways
  • 1 thumb sized piece of ginger finely chopped
  • 3 cloves garlic finely chopped
  • 4 radishes thinly sliced
  • 1 red chilli thinly sliced
  • 1 green chilli thinly sliced
  • 1 lime
  • 200 g tofu 2cm cubed
  • 1 tbsp sesame seeds
  • 80 g udon noodles or wheat noodles
  • 2 tbsp sesame oil
  • 2 tbsp tamari sub for soy sauce
  • 1 tsp mirin
  • 1 tsp brown sugar

Instructions
 

  • Add 1 tbsp sesame oil to a wok, place on a high heat
  • Once hot add the chilli and ginger and fry for a few minutes before adding the garlic and tofu
  • In a small bowl, stir together the soy sauce, mirin, sugar, squeeze of 1/2 lime and remaining sesame oil then add to the wok
  • Add the udon noodles to a pot of boiling water and simmer for five minutes
  • Toss the wok allowing each side of the tofu to cook then add in the thinly sliced radish and leeks, 1/2 the sesame seeds then add in the cooked noodles with a splash of the water from the pot, and fry together on a high heat for the final 2-3 minutes
  • Garnish with 1/4 lime, a sprinkle of sesame seeds. We recommend serving with chilli crisp oil

If you like this recipe why not try my Leek Twist Bread

leek and garlic twist bread lucy nd lentils vegan

Dinner Recipe Sides & Savoury Snacks

Halloween Salsa and Melted Cheese Pumpkin Pies

Posted on October 26, 2021
halloween easy pies

Halloween Inspired Pumpkin Shaped Salsa and Cheese Pies

These are just 6 ingredients, really easy to make and vegan friendly too. Perfect for the halloween season, these pumpkin shaped pies are stuffed with Holy Moly Salsas and vegan cheese to create the ultimate comfort food.

What’s in the recipe?

Puff Pastry- Most puff pastry found in the shops is accidentally vegan friendly. I use a ready made sheet that simply needs unrolling and warming to room temperature before using.

Holy Moly Salsa- For this recipe I’ve used the new Smoky Red Pepper and Tomato Salsa along with the classic Tomato and Mango salsa. The larger pumpkin has the smoky red pepper one, whereas the smaller pumpkins have the tomato and mango salsa.

Vegan Cheese- I’ve used a block of mature cheddar style ‘cheese’ which I had grated to help melt a little quicker inside the pies.

Tomatoes- I love the tangy sweet pop of flavour from the tomatoes in this, you can easily leave this ingredient out however I love it for the texture.

Vegan butter- Using melted plant based butter mixed with the Smoked Paprika creates the perfect glaze for the pastry before popping in the oven. It gives a beautiful orange colour to help with the theme too.

halloween vegan pies

Tips and tricks:

Pastry- I find letting the pastry warm up a little from the fridge helps it stay easy to work with. Don’t let the pastry get too warm otherwise it’ll become difficult to work with and won’t hold the filling very well.

Preheat the oven- Get the oven up to 200ºC whilst making the pumpkins so it’s piping hot when you put the pumpkins in.

No cookie cutter?-Don’t worry, simply free hand it, that’s what I did. I just folded the sheet of pastry in half then cut out the pumpkin shapes so each pumpkin had the perfect other half to fit the shape.

Leftover pastry?- Simple cut into long strips and twist the two together, coat in the butter and paprika, top with vegan cheese and bake with the pumpkin shapes. Zero waste too!

Leave them in the oven until golden- You don’t want undercooked pastry, everyone’s oven is slightly different so make sure the top has changed to a beautiful golden pastry colour on top before taking out of the oven.

Pumpkin scoring – Using a sharp knife, score moon shaped lines into the top of the pastry to create the look of the pumpkin

Stems- For the stalk of the pumpkins, I use use pieces of the leftover pastry and shaped them into the stalk and popped them at the top of the pumpkin.

pumpkin halloween vegan pies

halloween easy pies

Halloween Salsa and Cheese Pumpkin Pies

Just 6 Ingredients needed for these easy Halloween inspired salsa stuffed Pumpkin shaped Pies. A great recipe to make for the spooky season, using Holy Moly's Salsa for the filling along with vegan cheese for a simple but delicious filling.
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Prep Time 20 minutes
Cook Time 23 minutes
Servings 6 Pumpkins

Ingredients
  

  • 1 sheet of puff pastry
  • 3 -4 tbsp Smoky Red Pepper & Tomato Salsa
  • 3-4 tbsp Tomato and Mango Salsa both @holymolydips
  • 70 g vegan cheese grated
  • 1 large tomato sliced
  • 2 tbsp vegan butter melted
  • 1 tsp smoked paprika

Instructions
 

  • Roll out the puff pastry sheet and using either a pumpkin cookie cutter, or free hand, cut out 2 large pumpkin shape and 4-6 smaller pumpkin shapes
  • On the large pumpkin, place a few tbsp of the Smoky Red Pepper and Tomato Salsa on one side, 1 handful of grated vegan cheese, a few slices of tomato, then place the other piece on top, pinch the edges together then coat in some of the melted butter and paprika
  • Repeat with the smaller pumpkins but with the Tomato and Mango Salsa
  • Place on a lined baking tray and bake for 22-25 minutes, or until golden on top

This post was in partnership with Holy Moly.

vegan pumpkin halloween pies

If you like this recipe why not try my Home Made Pop Tarts / Hand Pies 

 

Dinner Recipe

Sun Dried Tomato and Kale Pasta Soup

Posted on October 13, 2021
Sun Dried Tomato and Kale Pasta Soup

Easy Pasta Soup Recipe with Sun dried Tomato & Kale

Vegan, hearty and rich sun dried tomato pasta soup. Packed with kale for added vitamins and texture, this soup is delicious and can be served with or without the plant based cream depending on preference.

Why settle for soup or pasta, but combine them to create the ultimate vegan dinner idea. This one is so comforting and perfect for either summer or autumn. You can add plant based cream at the end of the cooking process to create an even richer pasta soup if preferred.

What’s in the pasta soup?

Pasta- I’ve used Conchiglie pasta for this one as the little shells make perfect cups for holding more of that delicious soup filling. If you don’t have this pasta, feel free to use whatever you have in your cupboards.

Sun dried tomatoes – These give a sweet but rich flavour and depth to the recipe. I’ve used them in the stock by chopping them fine, but also to top the soup so you get a delicious pop of flavour.

Kale- It’s best using the leaf rather than the stalk for this recipe, so strip off the leaves and scrunch with your hands. Lot’s of people call it ‘massaging kale’ but essentially the process is just making the leaf a little easier to digest and chew.

Vegan Cream- There are so many brands that do a plant based cream alternative now, so it’s really easy to find in the shops. This makes the recipe even richer, creamier and delicious. If you don’t want to add the cream, please feel free to leave this out and just have a tomato based soup.

Pasta soup recipe

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Sun Dried Tomato and Kale Pasta Soup

Sun dried Tomato and Kale Pasta Soup

Vegan, hearty and rich sun dried tomato pasta soup. Packed with kale for added vitamins and texture, this soup is delicious and can be served with or without the plant based cream depending on preference.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients
  

  • 100 g conchiglie pasta or any dried pasta
  • 2 tbsp plant based butter
  • 1 red onion finely diced
  • 5 garlic cloves finely chopped
  • 2 tbsp chopped sun dried tomatoes
  • 1 roasted red pepper finely chopped (I use the ones that you get in jars)
  • 2 tbsp tomato puree plus a splash of boiling water
  • 1 stock cube + 1l boiling water I used the pasta water
  • 80 g kale roughly massaged and torn
  • 1 tsp each dried sage basil and parsley
  • Large pinch of salt and pepper to season

Serve with

  • Cracked black pepper
  • Sun dried tomatoes
  • Toasted bread
  • 100 ml plant based single cream

Instructions
 

  • Start by getting a pot of water onto boil with a generous pinch of salt and add the pasta, leave to cook for around 8-10 mins
  • Add the vegan butter to a pot and start frying the red onion, chopped sun dried tomatoes and pepper for around 6 minutes
  • Add the minced garlic to the pot and continue to fry for a further 2-3 minutes
  • Drain the pasta, adding the water to a bowl and mix with the stock cube
  • Add the tomato purée with a spoonful of water and whisk together and leave to fry for a few minutes before adding in the vegetable stock, dried herbs and kale*
  • After a minutes of bubbling away, add the pasta and continue to heat for a minute or two before serving with sun dried tomatoes on top and cracked black pepper
  • If you're adding the vegan cream, add with the last 3 minutes of cooking as you don't want a high heat otherwise it'll curdle. Stir through and enjoy with some crunchy toast.

Notes

Top tip with the kale, remove the big stalks, roughly massage top help make it easier to cook and chew

If you like this recipe why not try my hearty harissa, cauliflower and potato stew

Chickpea and potato stew vegan

pasta soup recipe

Dinner Recipe

Coconut Curry with Vegan Meatballs

Posted on September 20, 2021
coconut curry with vegan meatballs

Creamy Coconut Curry with Vegan Meatballs

A creamy coconut curry with vegan meatballs and courgette noodles. Golden, warming and perfect for a simple but indulgent meal. Vegan friendly and easy to swap out ingredients. If you want to add basmati rice to serve on the side, feel free!

 

What’s in the recipe?

Coconut milk- To help create the creamy curry I like using full fat tinned coconut milk. Any brand will work, there’s no real preference but full fat will ensure a deliciously creamy and thick sauce.

Meatballs- Again, no real preference, I feel like you all know your favourite brand for vegan meatballs however I used the Linda McCartney ones. They need baking along side the curry being made, then adding to the pot. If you’re making this in a slow cooker, they can simply cook from scratch over the hours of the day.

Tinned tomatoes- This creates a gorgeous sweetness to work with the coconut milk. Definitely recommend using a good quality tinned tomatoes or a passata. Passata will give a richer curry flavour, especially if you use a one with added garlic and herbs.

Turmeric- This helps give a gorgeous golden colour to the curry. It’s flavourful and colourful and perfect for this recipe.

creamy coconut curry with vegan meatballs

Swaps and Changes

Want to make this more filling?

Add in 80g of cooked basmati rice per person if you want to bulk out this meal and make it perfect for dinner time with friends.

Don’t like vegan meatballs?

Using something like quorn vegan chicken pieces will also work for this recipe. You don’t have to use a vegan meatball if it’s not your thing.

Don’t have birdseye chillies?

Don’t worry, simply add 1/2 tsp hot chilli flakes to the recipe.

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coconut curry with vegan meatballs

Coconut Curry with Vegan Meatballs

A creamy coconut curry with vegan meatballs and courgette noodles. Golden, warming and perfect for a simple but indulgent meal. Vegan friendly and easy to swap out ingredients. If you want to add basmati rice to serve on the side, feel free!
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Prep Time 10 minutes
Cook Time 35 minutes
Servings 2 people

Ingredients
  

  • 1 tbsp oil
  • 1 large shallot finely diced
  • 4 cloves garlic finely diced
  • 1 tsp tamari
  • 1 thumb size piece of ginger finely chopped
  • 250 g vegan meatballs
  • 400 g tinned tomatoes or 250g Passata with 100ml water
  • 400 g full fat coconut milk
  • One red pepper thinly sliced
  • 1 tsp mustard seeds
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric
  • 2 dried Birdseye chilli mild
  • 1 courgette peeled with a serrated julienne peeler
  • Salt & pepper

Instructions
 

  • Drizzle a glug of olive oil into a large pan, add the finely chopped shallot, mustard seeds and bursdseye chillies and fry for 4 minutes
  • Add the ginger, chilli and garlic to the pan and continue to fry for a further few minutes before adding the pepper and vegan meatballs and tamari*
  • After a few minutes add the chopped tomatoes or Passata and coconut milk, and reduce to a low simmer, add the cumin, turmeric, salt and pepper and pop a lid on top so the meatballs can cook (around 15-20 mins)
  • If the curry is looking a little thick, add a ladle of water to loosen it up, taste test adding a little more spice if needed
  • In the meantime prepare the courgette, check if the vegan meatballs are cooked through then add the courgette noodles and heat through for 3-4 minutes just to soften slightly
  • Serve and enjoy

Notes

*if you’re using frozen meatballs, I’d suggest baking them in the oven whilst cooking the curry for around 12-15 mins before adding to the curry to finish cooking
*if you’re adding rice noodles to bulk out this dish, add to the pot along side the courgette noodles

If you like this recipe why not try my Creamy Chana Masala recipe

vegan chana masala recipe tilda rice

coconut curry meatballs

Dips Lunch & Light Bites Recipe

Whipped Garlic and Herb Tofu Dip with Roasted Tomatoes

Posted on September 17, 2021
Whipped Garlic and Herb Tofu

Whipped Vegan Feta with Garlic and Herbs Topped with Roasted Tomatoes

My vegan take on the whipped feta trend using creamy tofu. This dip is delicious, full of flavour and will have your friends and family guessing as to what it’s made of. Perfect for sandwiches or dipping. You won’t know this is tofu is it transforms from a bland block of soy into a delicious creamy dip!

What’s in the recipe?

Tofu- To replace the feta trend, I’ve used tofu. Don’t worry, this isn’t a bland flavour, by adding all of the other ingredients this is a delicious dip.

Herbs- I’ve used oregano, thyme and dill (all dried) for the tofu dip then topped it with fresh oregano leaves to garnish.

Garlic- This is a brilliant ingredient and would definitely recommend. If you want to use garlic cloves, add 3-4 whole cloves to the tray with the tomatoes, then once roasted, squeeze out the middle into the food processor and blend.

Tomatoes- Perfect to top this dip as all of the delicious sweet and tangy juice from the middle melts into the tofu dip

Olive Oil- Really recommend using extra virgin olive oil as it won’t need to be heated. It’ll have a better more refined flavour within the tofu and to garnish.

whipped tofu and herb dip vegan

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Whipped Garlic and Herb Tofu

Whipped Garlic & Herb Tofu with Roasted Tomatoes

My vegan take on the whipped feta trend using creamy tofu. This dip is delicious, full of flavour and will have your friends and family guessing as to what it's made of. Perfect for sandwiches or dipping.
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Prep Time 10 minutes
Cook Time 26 minutes
Servings 4 people

Ingredients
  

  • 350 g tofu I use cauldron organic firm tofu block
  • 1/2 lemon, squeezed just the juice
  • 1 tbsp nutritional yeast optional
  • 1 tsp salt
  • 1 tsp cracked black Pepper
  • 2 tbsp olive oil
  • 1 tsp garlic
  • 1 tsp oregano
  • 1/ tsp thyme
  • 3 sprigs fresh dill
  • chopped pickled gherkin a smallish sized one

Top with

  • 200 g roasted cherry tomatoes with lots of salt
  • Toasted sourdough or crackers
  • 1 tsp extra virgin olive oil
  • fresh herbs such as basil or oregano

Instructions
 

  • Start by whacking the oven up to 200ºC (fan) placing the tomatoes on a roasting tray, drizzle in olive oil and coat in a generous pinch of salt and roast for 25-30 minutes
  • In a food processor add all of the ingredients and blitz until creamy smooth, plate up then top with the roasted tomatoes, a generous glug of extra virgin olive oil, pepper, chilli flakes and fresh oregano or basil

Notes

This is perfect served with the tomatoes as the juicy sweet flavour combined with the zingy whipped tofu is perfect
If you want to be extra fancy add a tbsp of my Roasted Pepper and Chilli oil.

If you like this recipe why not try my Roasted Cauliflower Dip

roasted cauliflower garlic dip vegan

 

whipped feta vegan recipe