Browsing Tag

15 minute meal

Dinner Recipe

Vegan Gochujang Pasta

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.
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people


  • 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


  • 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

Sun-Dried Tomato & Lemon Spaghetti

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.
Prep Time 5 minutes
Cook Time 9 minutes
Servings 2 people


  • 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


  • 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

15 Minute Crispy Tofu and Leek Stir Fry

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.
Prep Time 5 minutes
Cook Time 8 minutes
Servings 2 people


  • 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


  • 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


Pea Shoot Pesto with Buttery Gnocchi

pea shoot pesto gnocchi

Homemade Pea Shoot Pesto with Butter Fried Gnocchi

A delicious 15 minute meal using a homemade pea shoot pesto which is naturally vegan, paired with butter fried gnocchi. If you want a really simple meal for after work or a picnic, this pesto recipe is great to have up your sleeve. You can pair it with pasta or gnocchi, depending on what you have in your cupboards.

What’s in the recipe?

Pea Shoots- This is the main ingredient, it’s a delicious sweet and fresh tasting salad leaf. If you don’t have pea shoots you could replace it with watercress, rocket or spinach. All have a delicious peppery and fresh flavour.

Pine Nuts- These offer a delicious nutty and rich flavour to work with the greens, but can be swapped out for almonds or walnuts. If you want an even richer flavour, toast the pine nuts until slightly brown.

Gnocchi- I find with gnocchi if you bring it to boil for 2 minutes, drain the water then add to a frying pan with oil or vegan butter it gives the best results.

Butter- I find using vegan flora block is great, be generous with the amount to use with the gnocchi and fry on a medium heat until slightly brown on each side.

Nutritional Yeast- Now if you’re a hardy vegan you’ll have this in your cupboard, but if you’re not, it’s a flake that gives a slightly nutty and cheesy flavour. If you’re not vegan use a hard cheese such as parmesan or a vegan version of the same cheese.

pea shoot pesto


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pea shoot pesto gnocchi

Pea Shoot Pesto & Buttered Gnocchi

Vegan buttered gnocchi with a homemade pea shoot pesto which is really simple, easy and quick to make. The flavour of fresh garden peas really comes through this dish which works beautifully with the buttery toasted gnocchi.
Prep Time 10 minutes
Cook Time 5 minutes
Servings 2 people


Peat Shoot Pesto

  • 70 g 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

For the Gnocchi

  • 500 g gnocchi
  • Pine nuts to top
  • 150 g asparagus


  • 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!


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!

If you like this recipe why not try my simple Roasted Tomato And Garlic Risotto

vegan vegetable risotto with bulgar wheat

Dinner Recipe

15 Minute Simple Garlic Pasta

15 minute garlic pasta vegan

Simple 15 Minute Garlic Pasta Recipe

Vegan friendly and easy to make, this 15 minute garlic pasta recipe is perfect for mid week cooking. If you just have a few key ingredients you can create this at home. You will need garlic, tomatoes, pasta and tenderstem and seasoning to make this. 

What’s in the recipe?

Garlic- I’ve opted for about 3 large cloves, or if you’re using a much smaller garlic bulb go for around 4-5. The aim is to have a beautiful garlic flavour so don’t be afraid to go heavy!

Pasta- I chose rigatone pasta for this recipe as I love the way the filling seeps into the tube and gives a pop of flavour with every bite. You can use any pasta you have to hand, this will work!

Tomatoes- I find fresh tomatoes work a lot better with this recipe. It’s pretty versatile for whichever kind of tomatoes you have but I love using smaller tomatoes such as cherry, piccolino or roma.

Seasoning- I’ve used marjoram, parsley and thyme for this recipe. Marjoram has a gorgeous spice to it, perfect in recipes such as this. It’s not as strong as chilli but gives a slight punch. If you don’t have marjoram substitute for 1/2 tsp oregano.

cherry tomatoes and garlic pasta sauce

Tips and Tricks

Pasta Water- Save some of the pasta water, usually a good ladle full (between 100-200ml) to mix in with the tomatoes. It’ll help create a delicious silky smooth texture to coat all of the pasta.

Season heavily- The trick to good pasta is heavily seasoning the pot of boiling water, seasoning whilst cooking and just before serving. Pasta also loves cracked black pepper so be generous with that too!

Thicker sauce? If you like loads of sauce to your pasta, double up the tomatoes to 600g.

garlic and tomato pasta

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15 minute garlic pasta vegan

15 Minute Easy Garlic Pasta

Vegan friendly and easy to make, this 15 minute garlic pasta recipe is perfect for mid week cooking. If you just have a few key ingredients in the house, give this plant based recipe a try. Full of flavour with 10 main ingredients, it's perfect for batch cooking
Prep Time 3 minutes
Cook Time 12 minutes
Servings 2 people


  • 130 g pasta
  • 3 large cloves garlic
  • 7 Tenderstem
  • 300 g tomatoes
  • 2 tsp tomato purée
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp marjoram
  • 1 tsp Parsley
  • 1 tsp thyme
  • 100 ml pasta water
  • 1 tbsp nutritional yeast optional
  • 1 tbsp pine nuts optional


  • Start by frying the chopped garlic cloves in olive oil for 2 mins
  • Add the roughly chopped tomatoes and seasoning and leave to fry
  • Meanwhile whack a seasoned pot of water on to boil and add the dried pasta, after about 8 mins add the roughly chopped Tenderstem
  • Mash the tomatoes into the garlic and add the tomato purée, mix together
  • Once the pasta is aldente, drain (leaving a good ladle full of pasta water) and add to the pan of tomatoes and garlic
  • Stir together, taste and season generously with salt & pepper again
  • Top with nutritional yeast and pine nuts if you’re feeling fancy, otherwise ENJOY!

If you like this recipe why not try my Garlic, Tomato & Veg 15 Minute Pasta

vegan tomato pasta recipe


15 minute garlic pasta vegan

15 minute garlic pasta recipe

Dinner Recipe

Crispy Peanut Tofu Noodle Bowl

crispy peanut tofu noodle bowl recipe

Crispy Tofu Noodle Bowl Recipe

This easy crispy tofu noodle recipe has become a weekly favourite in our home because it’s minimal effort and takes 15 minutes to cook. The peanut sauce can be doubled up if you want to add sauce to the noodles but also works as a marinade. Gone are the days of soggy and crumbly tofu, these tips will help get your tofu crispy.

Useful Tips To Get Crispy Tofu

High heat- The best tip to share is to make sure you have a frying pan or a griddle pan on a high heat using a splash of sesame or peanut oil to help fry. If you have a non stick frying pan even better!

Drain the tofu- Drain the tofu from excess liquid and using a tea towel, muslin cloth or paper towel to soak up the liquid within the tofu. This will help when frying as otherwise it can sit in a puddle of water which adds cooking time.

Marinade the tofu – If you have a little time or you know you want to have this for tea, simply chop the tofu earlier in the day, whisk the sauce ingredients together and allow to marinade the tofu for 30 minutes  or even overnight. This really helps the tofu become infused with all of the peanut and chilli flavours from the sauce. If you don’t have time to marinade, don’t worry! Just make sure you have a good non stick pan to help when frying the tofu.

Apply some pressure – By covering the tofu with the grease proof paper or tin foil then adding another frying pan over the top and pressing will work. This adds pressure and traps the heat for the tofu frying. If you apply pressure for around 3 minutes then flip the tofu to fry on the other side.

crispy peanut tofu noodle bowl

Ingredients Breakdown

Firm Pressed Tofu– using firm tofu will work slightly better with this dish as it will hold it’s shape better when frying.

Peanut Butter- Using a smooth, runny and oily peanut butter will really help this dish come together beautifully. If you want to sub out the coconut oil, just double up the peanut butter portion.

Coconut Milk- This helps create a thick creamy sauce to marinate the tofu, however please feel free to substitute this ingredient out if you’d prefer!


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crispy peanut tofu noodle bowl recipe

Crispy Peanut Tofu Noodle Bowl

15 minute recipe using a peanut and coconut sauce to marinade the tofu with tips on how to get crispy tofu every time.
Prep Time 20 minutes
Cook Time 14 minutes
Marinade Time (not essential) 30 minutes
Servings 2 people


  • 1 block of firm tofu I used cauldron organic firm tofu
  • 150 g dried rice noodles They usually come in dried nests of 1 person serving, so use 2 if so
  • ⁣2 stalks Cavolo Nero collared greens or kale will work

For the peanut dressing

  • 2 tbsp peanut butter smooth and oily texture
  • 100 ml full fat coconut cream
  • 1/2 lime squeezed for the juice
  • 1 tbsp tamari or soy sauce
  • 1 tsp chilli flakes
  • 1 tbsp sesame oil
  • ⁣3/4 spring onions to garnish
  • 1 tbsp chilli infused oil to drizzle over the noodles


  • Drain the tofu then chop into 2cm cubes
  • For the peanut dressing, whisk all of those ingredients together then cover the tofu and set aside for around 20 minutes (don't worry if you don't have time to let it marinade, just coat and use a good non -stick pan to help it fry in all of those delicious flavours)
  • ⁣Place a frying pan on a high heat with the sesame oil and fry for around 5 minutes on each side
  • ⁣Chop the greens and add to the pan with the tofu to fry (you can place a lid on top to sauté if preferred)
  • Place the rice noodles in a bowl and cover in boiling water and set aside
  • ⁣Drain the water from the noodles then add to the pan with the tofu, then plate up!
  • ⁣Serve with chopped spring onions, a generous drizzle of chilli oil and a slice of fresh lime
Keyword 15 minute meal, crispy tofu, noodles, peanut recipes, tofu

If you like this recipe why not try my Chilli Peanut Ramen Recipe

chilli peanut tofu ramen vegan