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Lucy & Lentils

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Lucy Parker - Vegan Food
Wild Mushroom Tuscan Soup🎉👇🏻🔥 ___ 4 cl Wild Mushroom Tuscan Soup🎉👇🏻🔥 ___ 4 cloves garlic, minced 1 white onion, finely diced 1 roasted antipasto pepper, roughly chopped 2 tbsp Vegan butter 5-6 sun dried antipasto tomatoes, roughly chopped 400g mixed mushrooms, roughly chopped 400 ml veg stock made with boiling water and 1/2 stock cube 200ml plant based cream (can also use creme fraiche) ___ Herbs: 1 tbsp smoked paprika 1 tsp dried basil 1 tsp dried oregano 1 tsp dried thyme Large pinch salt & pepper 1 tbsp cornflour to thicken, optional 2 bay leaves ___ METHOD: Find the method linked in my stories and profile or type in Tuscan Soup on lucyandlentils.co.uk ___ #goodsoup #vegansoup #soupseason #souprecipe #feedfeed #feedfeedvegan
Vegan Meatball Macaroni Pot ___ Serves 2 huge por Vegan Meatball Macaroni Pot ___ Serves 2 huge portions (and leftovers) 10 vegan meatballs 2 tbsp plant based butter 270 ml vegan cream 1 heaped tbsp cornflour 1 level tsp garlic powder 1 heaped tsp dijon mustard 1 tsp cracked black pepper and sea salt 2 tbsp tamari 1 tsp dried parsley (sun for handful chopped fresh) 1/2 tsp dried dill 200g macaroni pasta (or any dried pasta) Method: Start by getting the pasta in a pot of boiling water, a good pinch of salt and bubble away for 8-10 minutes Add the vegan butter in a deep frying pan and fry off the vegan meatballs for around 8 minutes Remove the vegan meatballs from the flavoured butter and set aside, then to the pan add all of the other ingredients and whisk together Heat on a low- medium heat on the hob (you don’t want the cream to bubble) Add a ladle of the pasta water, drain the rest of the psta water and add to the pan with the cream, toss in those meatballs and heat for a final minute or two until piping hot and enjoy! *swaps, Swap dried parsley for lots of delicious fresh chopped parsley Swap macaroni pasta for whatever you have in Add 100g spinach and 200g mushrooms get pack in more veg #swedishmeatballs #veganmeatballs #feedfeed #feedfeedvegan #veganrecipes #veganfoodshare #pbnfood
Sundried Tomato Pasta Soup❤️ ___ It’s Octobe Sundried Tomato Pasta Soup❤️ ___ It’s October, windy, rainy and chilly, what better night to have soup? ___ Now this can be served with or without the vegan cream so make whatever suits you most👇🏻👇🏻 ___ 100g conchiglie pasta (or any dried pasta) 2 tbsp vg 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) •80g 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 and toasted stale bread ___ METHOD Start by getting a pot of water onto boil with a generous pinch of salt and add the psta, 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 (savings the psta water for the stock) and set aside Add the tomato purée with a splash 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 ah dried tomatoes on top and cracked black pepper *top tip with the kale, remove the big stalks, roughly massage top help make it easier to cook and chew ___ #goodsoup #vegansoup #pastasoup #foodporn #feedfeed #easyrecipe #feedfeedvegan #thrivemagazine
20 Minute Crispy Chickn’ & Sticky Rice👇🏻👇🏻 ____ You will need: Thumb sized piece of ginger, chopped 4-5 cloves garlic, chopped 1 green or red chilli, finely chopped 1 red pepper 6 Tenderstem, roughly chopped 6-7 radishes, sliced 2 x Aldi vegan crispy chicken burgers (or anything of similar style) 160g cooked rice (Thai rice, sushi rice or rice of preference) For the sauce (I eyeballed a lot of this so feel free to add more of what you like) 2 tbsp soy sauce 1 tbsp sesame oil 2 tbsp sriracha Mayo 2 tbsp hot sriracha 2 tsp chilli crispy oil (pippy eats is best!) Squeeze lime optional Top with spring onions and sesame seeds Whack those vegan chicken burgers in a hot oven for around 20 minutes, get started on the cooling after about 10 mins Get a wok on a medium heat and throw in the chilli, garlic and ginger with a splash of sesame oil and fry for a few minutes Add in that garlic with the chopped pepper, Tenderstem and radishes and continue to fry on a medium heat Prepare the dressing by whisking it together in a bowl Add the precooked rice along with the dressing and toss until all is coated Take out the piping hot burgers, cut into chunks then add to the wok and stir together Serve piping hot with the spring onions, sesame seeds and maybe a dash more of that sriracha ENJOY! ___ #veganstirfry #stirfry #veganrecipes #easyrecipe #stickyrice #ricerecipes #feedfeed
Sundried Tomato & Roasted Pepper Sauce🔥 ___ I’ve made this twice this week, once for a veggie meatball and pasta night and the other was for this gnocchi and bread (double carbs) ___ •3 tbsp chopped Sundried tomatoes •1 large roasted red pepper (I use the antipasti jars) •3 cloves garlic, minced •1 red onion, finely diced •250-300ml passata •1 tsp dried thyme, basil and sage •1 tsp salt •1/2 tsp pepper ___ Simply fry off the chopped tomatoes, garlic, red pepper and onion for five minutes, season with salt and pepper Once the onions have softened add the passata and herbs and bubble away for 5-6 minutes Add a large ladle of pasta water or if you’re not using pasta, just add hot water to the mix to loosen it up. Get the gnocchi in a pot of salted boiling water and allow to simmer for around 3 minutes or until it all floats, drain the water (saving a bit for the tomato sauce) and add to the sauce and heavily seasoned with salt and pepper again Top with fresh basil (optional) and enjoy! Feel free to add a spoonful of red pesto, cheese or harissa to make this even more delicious x ___ ___ #tomatopasta #tomatosauce #veganrecipe #feedfeed #feedfeedvegan
Roasted & Smashed Garlic and Courgette | AD with @ Roasted & Smashed Garlic and Courgette | AD with @iliada_olive_oil ___ You need to try this recipe & change the way you use courgettes. Creamy, delicious and perfect for pizzas, sandwiches and dipping. ___ Just a few key ingredients including @iliada_olive_oil’s Organic Kalamata PDO Extra Virgin Olive Oil, which is free of anything processed and eco-friendly at the same time, to make it deliciously golden and smooth in texture. ___ RECIPE 3 courgettes 1 tbsp Iliada Organic Kalamata PDO Extra Virgin Olive Oil (available on Ocado) 1 tsp garlic 1 tsp dried dill 1 tsp dried oregano large pinch salt & pepper ___ Blend together with: 3 tbsp vegan Greek yogurt 1/2 lemon squeezed 1 tbsp EVOO more salt & pepper and chilli flakes ___ Method: Roast the courgettes at 180ºC for around 30 minutes Add into a food processor with the other ingredients and pulse until combined Garnish with more herbs and seasoning and enjoy ___ You can find Iliada’s Organic Kalamata PDO Extra Virgin Olive Oil on Ocado and if you make this, let me know and don't forget to tag us! ____ #veganrecipe #feedfeed #feedfeedvegan #oliveoil #vegandip #veganfoodshare
Scroll for some RIDICULOUS crunch ___ What are you Scroll for some RIDICULOUS crunch ___ What are you topping this with? ___ #homemadebread #toasttoppings #toasttuesday #veganfoodideas #veganfood #toast
HIT SAVE for this Sundried Tomato & Kale Pasta sou HIT SAVE for this Sundried Tomato & Kale Pasta soup🔥🔥🔥 ___ 100g conchiglie pasta 2 tbsp vg 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) •80g 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 and toasted stale bread ___ METHOD Start by getting a pot of water onto boil with a generous pinch of salt and add the psta, 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 (savings the psta water for the stock) and set aside Add the tomato purée with a splash 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 ah dried tomatoes on top and cracked black pepper *top tip with the kale, remove the big stalks, roughly massage top help make it easier to cook and chew ___ #goodsoup #vegansoup #pastasoup #foodporn #feedfeed #easyrecipe
Garlic tomato, smashed avo & roasted red pepper gr Garlic tomato, smashed avo & roasted red pepper grilled cheese (vg) ___ I’ve put step by step videos in my stories showing you how to make this absolute DOORSTOP sandwich of dreams😍 ___ #vegansandwich #grilledcheese #veganfoodshare #veganfoodporn #vegangrilledcheese #easyveganfood
Slow Roasted Sweet Potatoes with Tofu 'Halloumi' | Slow Roasted Sweet Potatoes with Tofu 'Halloumi' |AD I've got another recipe with @iliada_olive_oil showing off their ILIADA Kalamata PDO Extra Virgin Olive Oil which is available at Amazon (perfect for making the tofu halloumi in this case). ___ For this recipe you will need: 150g firm tofu 1 tbsp ILIADA Kalamata PDO Extra Virgin Olive Oil 1 tbsp nutritional yeast 1 tsp oregano 1 tsp salt & garlic powder 2 sweet potatoes 1 tsp salt 100g tomatoes 2 roasted red peppers 1 can of drained chickpeas 1 tbsp oregano 2 tbsp ILIADA Kalamata PDO Extra Virgin Olive Oil 1 tsp garlic powder ___ Preheat the oven to 200ºc, pierce the sweet potatoes with a fork and pop them in the oven for 20 minutes. Prep the tofu by chopping into cubes, mix all of the other ingredients together in a dish or bowl and toss the tofu in, making sure everything is coated. After the potatoes have roasted for 20 minutes, add all the other ingredients, toss to coat in the salt and olive oil and put back in the oven for around 30 minutes. When only 10 minutes of baking is left add the tofu to a griddle pan and fry on a high heat until crispy. Assemble the dish and serve with fresh herbs and my simple dressing. Mix 4 tbsp vegan mayo with 1 tsp fresh lemon juice, 1/2 tsp garlic powder. ____ Produced in Kalamata and with the PDO (protected destination of origin) status the quality of this olive oil is brilliant for recipes such as this. The flavour comes through meaning this is great is cooking or something as simple as dipping fresh bread! ___ If you give this a go be sure to tag me and Iliada! ___ ___ ___ #tohfoodie #deliciousfood #eattherainbow #rainbowbowl #food4thought #wholefoods #verilymoment #foragebyfolk #storyofmytable #canon @foodfluffer @feedfeedvegan #foodfluffer #lr_savor #foodporn #feedfeed #instagramreels #reelsrecipe #easyrecipe
Kimchi Fried Rice Recipe🔥🔥🔥 ___ INGREDIEN Kimchi Fried Rice Recipe🔥🔥🔥 ___ INGREDIENTS 🌱 Sauce: 1/2 lime juice 1 clove chopped garlic 2 tbsp kimchi juice (just the absolute nectar your get in a jar of kimchi) 2 tbsp soy sauce 1 tbsp sesame oil 1 shallot 1 red and 1 green pepper 6 stems Tenderstem, chopped 300g tofu, cubed 1/2 lime juice Thumb sized piece ginger, chopped 2 large cloves garlic, chopped finely 80g peas 3 tbsp chopped kimchi 120g jasmine rice or short grain rice Sesame seeds to garnish ___ METHOD 🌱 If you don’t have leftover rice, start by popping the rice on to cook Mix together the marinade ingredients and set aside Drain and chop the tofu, finely chop all of the veg ready to add to the stir fry Place a wok on high heat, add 1/2 the marinade and chopped tofu and fry for around 5 minutes before adding all of the veg ingredients Continue to fry on a high heat for around 5 more minutes Set the cooked rice aside to cool down (I like spreading mine out on a large plate to help cool down quickly) Mix in the cooled rice, the other half of the marinade, chopped kimchi and peas for the final 2-3 minutes of frying Serve up piping hot and garnish with 1/4s of lime wedges
Vegan Chilli Con Carne with Homemade Tortilla Chip Vegan Chilli Con Carne with Homemade Tortilla Chips🔥 ____ Ad | my latest project with @cauldronfoods using their new Tofu Mince ❤️ ___ For this you will need: Cauldron Tofu Mince red onion red pepper green and red chilli garlic tomato puree tamari 400g tin tomatoes smoked paprika cumin marjoram ___ Tortilla Wraps, cut into triangles chilli jalapeños Avo chilli flakes soured cream ___ Head over to my stories to find the full recipe and method over on Cauldron’s website 💚
I’m playing by the rules ‘if minestrone is cal I’m playing by the rules ‘if minestrone is called a soup, then so can this’👀 ___ Sun dried Tomato & Kale Pasta Soup❤️ ___ Im writing up two versions of this recipe, one with and one without the addition of vegan cream to make it a little more boujee. __ What do you reckon? Just a lot of sauce or we hiding this under the description of ✨soup✨
Swipe to see the construction of this BEAST! ___ Swipe to see the construction of this BEAST! ___ Whack a handful of tomatoes and ripped up basil in a pan with olive oil, garlic powder and salt and fry until bubbling Cut the stale bread in half and whack it in the pan to start absorbing those delicious juices Mash up 1/2 avocado and mix with salt & pepper then layer on one side of the sarnie, add the tomatoes (I also whacked a roasted pepper from an antipasti jar too) Layer up a huge heap of vegan cheese, get the other half on top and add back to the frying pan ENJOY
You need to try this Kimchi Fried Rice Recipe (bel You need to try this Kimchi Fried Rice Recipe (below)🔥🔥🔥 ___ Hit SAVE to come back to this plant based corker of a recipe ___ INGREDIENTS 🌱 Sauce: 1/2 lime juice 1 clove chopped garlic 2 tbsp kimchi juice (just the absolute nectar your get in a jar of kimchi) 2 tbsp soy sauce 1 tbsp sesame oil 1 shallot 1 red and 1 green pepper 6 stems Tenderstem, chopped 300g tofu, cubed 1/2 lime juice Thumb sized piece ginger, chopped 2 large cloves garlic, chopped finely 80g peas 3 tbsp chopped kimchi 120g jasmine rice or short grain rice Sesame seeds to garnish ___ METHOD 🌱 If you don’t have leftover rice, start by popping the rice on to cook Mix together the marinade ingredients and set aside Drain and chop the tofu, finely chop all of the veg ready to add to the stir fry Place a wok on high heat, add 1/2 the marinade and chopped tofu and fry for around 5 minutes before adding all of the veg ingredients Continue to fry on a high heat for around 5 more minutes Set the cooked rice aside to cool down (I like spreading mine out on a large plate to help cool down quickly) Mix in the cooled rice, the other half of the marinade, chopped kimchi and peas for the final 2-3 minutes of frying Serve up piping hot and garnish with 1/4s of lime wedges
Fridge Cake, half demolished. Has the loss of sme Fridge Cake, half demolished. Has the loss of smell and taste stopped me from comfort eating this? Absolutely not😬 ___ FIND THE RECIPE: Just two posts back but it’s basically just Chocolate Biscuits Cranberries Pistachios Walnuts Coconut milk (or vegan butter) ___ Let me know if you give this a go!
Lemon & Orzo Soup | AD (recipe below)👇🏻 I'm Lemon & Orzo Soup | AD (recipe below)👇🏻 I'm teaming up with @iliada_olive_oil to bring a delicious Greek inspired soup using their Extra Virgin Olive Oil. Why Iliada's EVOO? It's produced in the Kalamata region of Greece and boasts (PDO) premium destination of origin status, so you know you are getting authentic Greek olive oil! ___ Find the simple recipe just below; 1 tbsp Iliada Kalamata EVOO 1 carrot, finely diced 1 white onion, finely diced 4 large cloves garlic, minced 200g orzo pasta 1 stock cube + 1l water 3 sprigs of fresh dill 1/2 large lemon juice squeezed ___ 400g tin chickpeas 1 tbsp Iliada Kalamata EVOO 1 tsp dried dill, oregano, salt and pepper Lemon juice to squeeze over each bowl to finish ___ Preheat the oven to 200°C, add the drained chickpeas, herbs and seasoning to a baking tray, drizzle the olive oil over and mix, then bake for 30 minutes Add to a large pot, Iliada EVOO, onion and carrot, then gently fry for around 5 minutes Add the minced garlic, stir through for 2 minutes before adding the orzo pasta, toss in the flavours before adding the stock Add in the herbs and lemon juice and leave to simmer for around 12 minutes Serve up, garnish with a generous pinch of salt and pepper and top with the roasted chickpeas and fresh dill ___ WHERE TO FIND EVOO? Simply head over to Tesco where you can find this Kalamata EVOO which is perfect for a recipe like this. It comes in a unique gold tin which protects the olive oil from sunlight and UV radiation. #evoo #iliada #orzosoup
Fridge Cake Recipe🥳🥳🥳👇🏻👇🏻👇 Fridge Cake Recipe🥳🥳🥳👇🏻👇🏻👇🏻👇🏻 Filling: 1 cup chopped dried cranberries 1/4 cup pistachios 1/4 cup almonds 1/4 cup macadamia nuts 1 pack of digestive biscuits, crushed For the chocolate filling: 300g dark chocolate (preferably a sugary dark chocolate) 3 tbsp coconut cream (the thick top you get in tinned coconut milk) For the chocolate topping: 150g chocolate 1 tbsp coconut cream Simply mix the filling ingredients together in a large mixing bowl Melt the chocolate (filling) with the coconut cream then pour into the bowl, stir together then pack into a 18cm cake in or tin with a removable base Once you’ve packed it down, melt the last 150g chocolate and coconut cream and pour on top of the packed down filling Leave to set in the fridge for a few hours and enjoy!
Recipe testing week 🧑🏼‍🍳 ___ Not a reci Recipe testing week 🧑🏼‍🍳 ___ Not a recipe exactly but the general jist of this: __ Boiled off some orzo pasta in salty water Roasted 400g tomatoes and roasted garlic & peppers, blend it together with passata, a ladle full of the orzo pasta water Lots of basil, pepper and salt and mix together Still have some tweaking to do but pretty good!
Whipped Garlic & Herb Tofu with Roasted Tomatoes❤️ ___ Made this as an experiment today and it turned out blummin lovely! RECIPE BELOW:👇🏻👇🏻 ____ 400g firm tofu 1/2 lemon juice 1 tbsp nooch 1 tsp salt Large pinch cracked black Pepper 2 tbsp olive oil 1 tsp garlic 1 tsp oregano 1/ tsp thyme 3 sprigs fresh dill 1 tbsp pickled gherkins (I use the chopped ones) 300g roasted cherry tomatoes with lots of salt Toasted sourdough or crackers
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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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