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Lucy & Lentils

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Lucy Parker - Vegan Food
I’m back with a ‘meatball’ pasta bake!💥 _ I’m back with a ‘meatball’ pasta bake!💥 __ Hit SAVE for this easy week night corker ___ 1 red onion 4 large cloves garlic 8 vegan 'meat' balls 250 g dried pasta 400 g tinned tomatoes 500 ml water + stock cube 1 tsp dried oregano 1 tsp dried basil 1/2 tsp sage 1/2 tsp thyme 1 tsp smoked paprika 1/2 tsp marjoram 1 tsp brown sugar or caster sugar Large pinch salt & pepper 50 g grated vegan cheese ___ Find the step by step method linked in my stories, or simply type Meatball Pasta Bake on lucyandlentils.co.uk 😘😘
Only time you’ll get me eating a bowl full of gr Only time you’ll get me eating a bowl full of green is if it’s covering potatoes (this time in the form of gnocchi) ____ Pea shoot pesto: 70g pea shoots 1 cloves garlic 1 tsp salt 1/2 cup olive oul 1/2 cup pine nuts 2 tbsp nutritional yeast 1/2 lemon squeezed 500g gnocchi Pine nuts to top 150g asparagus Method: Pop the gnocchi in a pot of boiling water and simmer for 2 minutes until the gnocchi floats to the top In the meantime add all of the pesto ingredients to a food processor and blitz Drain the boiling water then add the gnocchi to a frying pan and fry for a few minutes before adding the pesto along with the asparagus and pine nuts and continue to fry until crispy on the bottom Serve in a bowl with a few sprigs of fresh pea shoots and enjoy! *notes: you can swap pea shoots for watercress or rocket or spinach! Swap pine nuts for walnut or toasted almonds Don’t have nutritional yeast? Don’t worry, it just adds a nutty cheesy flavour but isn’t essential Don’t have gnocchi? Just use some cooked pasta instead!
Recipe testing today resulted in this Fried Kimchi Recipe testing today resulted in this Fried Kimchi & Cheese Stuffed Rice Sandwiches. ____ Beautiful mix of Korean ingredients with a bit of a twist adding the vegan cheese to make it a cross between a grilled cheese and a fried rice cake. ____ The recipe isn’t perfect as I want to try adding more ingredients next time but it’s blummin tasty all the same. Here’s what you need: ___ 2 cups leftover sticky rice 1/2 cup vegan cheese (grated or cubed) 1/4 cup kimchi ( 1 tbsp sesame oil 1 1/2 tbsp Gochujang (swap for red chilli sauce) 1 tsp soy sauce (optional) 1 tsp maple syrup (optional) Preheat the oven to 200°C Fan Mix together the sauce ingredients then stir into the cooked rice Wet your hands and shape the rice into a circle in the palm of your hand, add a sprinkle of the vegan cheese and a few pieces of kimchi in the centre, make another circle with more rice then enclose the filling* Repeat until you have around 4 or 5 stuffed rice balls, then pop on an oiled baking tray for 30 minutes Optional step to flip after 20 minutes of baking using a spatula *having wet hands really helps make this easier to handle. Don’t be too firm with it and it should be easy to shape the rice
Right you lovely lot, I asked, you voted. ___ Desp Right you lovely lot, I asked, you voted. ___ Despite it being 200° in the kitchen you seem to want this risotto recipe😂 so here it is! ___ SERVES 4: TAKES:45 mins ___ Veg barley risotto For the roasting tray: vine of tomatoes (about 250g) 1 courgette, diced 1 pepper, diced Generous pinch of salt, pepper, smoked paprika and thyme For the pot: 1 Knob of vegan butter (2 tbsp) 5 cloves garlic 1 large shallot or red onion 250g Pearl barley 200ml white wine 1.2l Boiling water + stock cub 1 tsp dried thyme 1 tsp salt Generous serving of cracked black pepper (to own preference) 1 tsp fresh parsley (or dried) Pop the oven on to 200°C and add all of the veg to a roasting tray, add the seasoning with a drizzle of olive oil and toss, then pop in the oven and leave for 30 mins Place the large pot on a medium heat, add the vegan butter and the diced shallot and fry for 4 minutes before adding the finely chopped garlic cloves After a few minutes add the Pearl barley and toast before pouring in the white wine and allow to simmer and soak Once soaked up, add the dried thyme and vegetable stock a cup full at a time until each batch has been absorbed Once you’ve added all of the stock, add the salt and pepper, pop a lid on top and leave to simmer on a medium heat for a further 15 minutes or so After around 30 minutes once the veg has cooked, the risotto should be about fully absorbed, add the roasted veg to the pot, mashing in the delicious tomato juices Once the Pearl barley has softened and cooked, serve up with fresh chopped parsley (or dried) another pinch of salt and pepper and enjoy! ___ NOTES* •Flora vegan butter is great •A good drizzle of filippo Berio extra virgin olive oil to top each dish is also great! •If you want an extra kick add my garlic and pepper paste oil to each dish also!
15 Min Cream Che•se Gnocchi 💥💥💥 ____ SA 15 Min Cream Che•se Gnocchi 💥💥💥 ____ SAVE SAVE SAVE ___ Serves 2 250g gnocchi 5 cloves garlic 100g vegan cream cheese (I use nush) 1 red onion (optional) 200g tomatoes (baby or cherry) 1 tbsp olive oil 1 tsp dried basil 1 tsp dried thyme Large pinch salt & pepper Garnish with fresh oregano Preheat the oven to 200°C fan Add the tomatoes, quartered red onion, peeled garlic cloves and olive oil to a roasting dish Add the dried herbs, create a space in the middle and add the cream cheese to the middle, pop in the oven and bake for 25 minutes In a pot of boiling water, add a generous pinch of salt with the gnocchi and simmer for a few minutes, drain but leave a ladle full of the water in the pot When the tomatoes have baked, mash the garlic and tomatoes into the cream cheese and mix until creamy then add in the cooked gnocchi and water Mix together then add back to the oven for 5 minutes, garnish with fresh oregano or basil and enjoy
15 Minute Asparagus & Tofu Stir Fry ___ Give this 15 Minute Asparagus & Tofu Stir Fry ___ Give this recipe a go this week for a gorgeous side or add to ribbon noodles to bulk it out. ____ 350 g block of tofu 1 heaped tbsp cornflour 200 g asparagus locally grown if possible 3 large cloves garlic 1 thumb sized piece of ginger 2 tbsp sesame oil 1 tbsp tamari or soy sauce 1 tbsp chilli crisp oil ____ I’ve got the full recipe on my website, either type in Asparagus Stir Fry or head to my profile & tap the link!
Roasted Cauliflower and Garlic Dip💥 ___ If you Roasted Cauliflower and Garlic Dip💥 ___ If you see a recipe with 6 cloves of garlic and think hello👀😍 THIS IS FOR YOU! ____ 1 tbsp olive oil (for the cauliflower) 1 large head of cauliflower 6 cloves garlic around 1/2 bulb 2 tbsp olive oil 2 tbsp tahini 1 tsp smoked paprika 1/2 tsp cumin powder 1 tsp sea salt 1/2 cup ice cold water 1/2 small lemon squeezed ____ I’ve added the recipe method on my website which is linked in my stories, bio or just search ‘dip’ on my website😍 ____ Don’t forget to TAG ME in any recreations as I blummin love seeing them. #garlicrecipe
How many potato posts is too many?👀 RECIPE BELO How many potato posts is too many?👀 RECIPE BELOW💥 ____ Parboil 1kg baby potatoes for 15 mins in salty water Pop the oven on to 200°C Get two roasting trays and drizzle in olive oil Add the potatoes, smash with a fork or potato smasher Toss in the oil, add lots of salt and roast for 20 mins Take out the oven, coat each tray full in 2-3 tbsp of the red pepper & chilli paste then pop back in the oven for a further 20-25 mins until crispy
Red Pepper & Chilli Paste with Crunchy Asparagus _ Red Pepper & Chilli Paste with Crunchy Asparagus ____ Hit save for this 10 minute recipe! ___ For the game changing homemade red pepper and chilli paste you will need: ½ cup olive oil (130m) 1 tsp chilli flakes 1 1/2 tsp cumin ½ tsp coriander seeds (or ground coriander) 2 tsp smoked paprika 1-2 cloves garlic 1 roasted red pepper(I use the antipasti jars of roasted peppers) 1/2 tsp salt ___ Simply blitz the red pepper & chilli paste ingredients together in a food processor Add 250/300g asparagus to a frying pan with 2 tbsp of the red pepper paste and fry for around 3-4 mins ___ Add pine nuts for the last few minutes of frying then serve up ___ Enjoy!
Turmeric Golden Noodle Curry ___ I’ve done a few Turmeric Golden Noodle Curry ___ I’ve done a few variations of this recipe over the years but here’s this version! ___ INGREDIENTS For the stock 1 white onion 3 cloves garlic thumb size piece of fresh ginger 1 red chilli 1 400 ml tin coconut milk 1 tbsp tamari 1 tsp turmeric 1 tsp cumin 700 ml veg stock made using stock cube and water ____ Veg & Noodles 3 spring onions 1 courgette 2 peppers 5-6 Tenderstem 1 pack ribbon noodles if gluten free use soba or flat rice noodles 1/2 lime squeezed ___ METHOD IS ON MY WEBSITE. I’ve linked it in my stories!
Cinnamon crunch swirls JUST 5 INGREDIENTS💥 ___ Cinnamon crunch swirls JUST 5 INGREDIENTS💥 ___ Sheet of puff pastry (accidentally vegan) 5 tbsp light brown sugar 3 tbsp vegan butter 2 heaped tsp cinnamon ___ Brush the tops with: 1 tbsp vegan butter Icing: 6 tbsp melted biscoff *** If you want a thicker icing add 3/4 cup icing sugar (7 heaped tbsp) + 1 tsp Oat milk ____ Start by preheating the oven to 200°C fan Roll out the puff pastry sheet and brush over the melted butter (I love flora vegan butter) Sprinkle over the sugar and cinnamon until evenly coated Roll up lengthways to make one huge cinnamon roll sausage Half, then half again and repeat until you have around 12 or so cinnamon roll swirls Brush with the last tbsp melted butter then pop in the oven for 18-20 minutes or until beautifully golden Make sure the pastry in the middle is cooked then allow to cool Make the icing by mixing the ingredients together. You might find you need a little more icing sugar to get your desired consistency, but as a rough idea it wants to just pour off the spoon, so not too runny. Top the cinnamon buns with the icing and allow to set, then enjoy!
Cheesy Crispy Smashed Potatoes with Pesto & Tomato Cheesy Crispy Smashed Potatoes with Pesto & Tomatoes 💥 ____ Whack 1kg baby potatoes into a pot of salted water, boil for 15 mins Pop the oven on at 200°C Fan When you can easily pierce the potatoes with a fork, drain then add to a baking tray with 1 1/2 tbsp olive oil, and 1 heaped tsp salt, mix until coated then smash the potatoes with the back of your fork Pop in the oven for 15 minutes Take out, then cover in 150g fresh pesto (recipe on my site) a good pinch of black pepper and 200g chopped tomatoes and place back in the oven for 20 minutes Take out and garnish with vegan mozarella or Parmesan and pop back in for the final 5 mins Garnish with pine nuts and parsley, or just enjoy as is! I like drizzling mine in a little chilli oil to finish😍
3 Ingredient Banana and Chocolate Quesadillas #ad 3 Ingredient Banana and Chocolate Quesadillas #ad ___ I've created this sweet treat with @aldiuk to show that BBQ's aren't just for savoury! All you need is: -2 x tortillas -1 x banana -50g dark chocolate ___ Simply layer up the chocolate and banana inside the wraps and place on the grill Once turned golden brown, flip over, continue for another few minutes then slice up, add fresh banana on top with a drizzle more of chocolate & enjoy *bonus - add Aldi's dark chocolate chips for double chocolate! If you give these ago TAG ME & Aldi, it's always good to see your recreations. #summerwithaldi
Try adding kimchi to your next grilled cheese 💥 Try adding kimchi to your next grilled cheese 💥 ____ Who you sharing the other half of this with?
Quick & Delish Curry Base ___ 400ml tin full fat Quick & Delish Curry Base ___ 400ml tin full fat coconut milk 400g passata 4 cloves garlic, minced Thumb-sized piece of ginger 1 red onion 1 tsp mustard seeds 1 tbsp cumin powder 1 tsp turmeric powder 2 dried birds eye chillies (optional) 1/2 tsp cinnamon salt & pepper to season ___ Careful not to burn the garlic & keep everything low and slow! ___ The full recipe for this is over on Cauldron’s website (part of a previous collaboration)🥰
Level up your butter beans💥👇🏻 ____ Olive Level up your butter beans💥👇🏻 ____ Olive oil Garlic Chilli oil Salt & pepper Lemon juice _____ Simple flavours but lots of impact! ___ Go generous on the salt and pepper and lavish it in garlic. ___
Asparagus & Crispy Tofu Stir Fry ___ HIT SAVE for Asparagus & Crispy Tofu Stir Fry ___ HIT SAVE for this 10 minutes & blummin gorgeous recipe ____ You will need: 350g block of tofu 1 heaped tbsp cornflour 200g asparagus, locally grown if possible 3 large cloves garlic 1 thumb sized piece of ginger 2 tbsp sesame oil 1 tbsp tamari (or soy sauce) 1 tbsp chilli crisp oil (if you don’t have this, add 1 tsp chilli flakes to the marinade) ___ Drain & cube the tofu block and toss in the cornflour, fry in a non stick pan with a drizzle of sesame oil Prepare the marinade by mincing the garlic and ginger then add to a bowl with the oil and tamari and whisk together Once the tofu has crisped, add the marinade to the pan and continue to fry on a medium heat Chop the asparagus and add to the pan to fry for a further 2-3 minutes Serve up and drizzle the chilli crisp oil over the top & enjoy *if you don’t have chilli oil, add 1 tsp chilli flakes to the marinade I used @pippyeats chill crisp oil Serve as a side or add sticky rice or noodles with more chilli oil
Hit save to come back to this recipe! ___ Crispy P Hit save to come back to this recipe! ___ Crispy Peanut Tofu Udon Noodle Soup ___ 1 red onion, thinly sliced 3 LARGE cloves of garlic, finely chopped 1 red chilli, thinly sliced (save a quarter to garnish with) thumb sized piece of fresh ginger (half grated and half finely chopped) juice squeezed from 1/2 lime 1 tbsp tamari (or soy sauce) 1 tsp brown miso paste 700ml stock (feel free to add 1l of stock to make a bigger batch) 1 tsp brown sugar 1 tbsp peanut oil 200g udon noodles (if you're gluten free, soba noodles work really well too) ____ For the tofu 2 tbsp peanut butter juice squeezed from 1/2 lime 1 block firm tofu 280g, cut into 3cm 1 tsp tamari / soy sauce _____ Drain the firm tofu then slice into 3cm cubes, add all of the marinade ingredients into a bowl, coat and leave to marinade whilst you make the soup Finely chop the red onion, the chopped half of the ginger and chilli then add to a pan with the peanut oil, fry for 5-6 minutes Finely chop the garlic cloves then add to the pan to fry for a further 1-2 minutes Add the vegetable stock, brown sugar, tamari, squeeze of lime and grated ginger and bring to a simmer for around 10 minutes then add the scoop of miso (take off boil) Place a frying pan on a medium heat with a drizzle of peanut oil then add the marinated tofu and fry for around 4 minutes on each side until crispy then keep on a low heat until the ramen is ready Place the udon noodles in the miso soup and heat for around 5 minutes, then taste test adding a little more seasoning if needed Serve up and garnish with a squeeze of lime, 1/2 tsp sesame seeds per bowl and thinly sliced red chilli along with the fried tofu. Top with a few toasted peanuts and enjoy!
Asparagus risotto 5 cloves garlic 250g asparagus Asparagus risotto 5 cloves garlic 250g asparagus 2 tbsp butter 120g shiitake mushrooms 1 tsp parsley 1 tsp thyme Salt pepper 1 1/2 tsp thyme 150g arobio rice (risotto rice) 450ml veg stock 200ml white wine Squeeze 1/2 lemon Start by finely chop in the garlic and asparagus asparagus ends then add to a large pot with the butter After two minutes add the chopped shiitake mushrooms and fry for a further five minutes Add the seasoning and the dried herbs then add the risotto rice and heat for a further two minutes before adding the white wine Leave to absorb then add the vegetable stock a big ladle at a time allowing it to absorb, continue this process Add the last ladle of stock with the asparagus stalks so they can soften for the last few minutes of cooking (it helps if you have a pot with a lid) Squeeze in 1/2 lemon juice, season heavily with black pepper and a generous pinch of salt
Coconut Curry With Tandoori Bites🔥 ___ AD | wor Coconut Curry With Tandoori Bites🔥 ___ AD | working with @cauldronfoods to bring another delicious recipe using their new Tandoori bites, perfect in a fragrant curry sauce like this! ___ Less than 30 minutes to make Vegan friendly Easy Full of flavour ___ Head to my stories to give this recipe a go (I’ve linked it, or head to @cauldronfoods website to find it too!)
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    About Lucy & Lentils

    About Lucy & Lentils
    Food Stylist, Recipe Developer & Photographer

    Food Photographer, Food Stylist, Content Creator and Recipe Creator Based in Nottingham.

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