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Dinner Lunch & Light Bites Recipe

Pearl Barley and Leek Soup

pearl barley vegan soup with leeks

Pearl Barley & Leek Soup

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

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

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

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

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

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

pearl barley and leek soup

pearl barley vegan soup with leeks

Pearl Barley and Leek Soup

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


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


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

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

leek mushroom rice soup

Dinner Lunch & Light Bites Recipe

Orzo, Leek and Dill Soup

leek orzo dill soup vegan

Orzo and Leek Soup Topped with Fresh Dill

Vegan orzo and leek soup topped with fresh dill. A light and delicious soup recipe to enjoy in the winter or summer. I’ve used orzo but you can can swap this for pulses or grains such as bulgarwheat or couscous. This is ready in less than half an hour so brilliant for an easy dinner recipe.

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

What’s in the recipe?

Leeks- The base of this recipe is of course leeks, I’ve diced these into thick rings so it adds a bit of crunch when eating the soup

Dill- I find dill gives such a delicious fragrant flavour to soups so have used a fresh version to top this.

Orzo- A delicious pasta grain that puffs up just like risotto rice. I think it works perfectly with the sharp flavours from the leek and lemon.

vegan dill leek and orzo soup

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leek orzo dill soup vegan

Orzo Leek and Dill Soup

Vegan orzo and leek soup topped with fresh dill. A light and delicious soup recipe to enjoy in the winter or summer. I've used orzo but you can can swap this for pulses or grains.
Prep Time 5 minutes
Cook Time 19 minutes
Servings 2 people


  • 1 tbsp olive oil
  • 1 red onion
  • 3 large cloves garlic
  • 1 carrot diced
  • 1 leek green ends included, diced
  • 1 tsp dried thyme
  • 120 g orzo pasta
  • 1.5 l vegetable stock stock cube and boiling water
  • 3-4 sprigs fresh dill
  • Salt & pepper to taste
  • 1/2 lemon squeezed
  • Extra virgin olive oil to garnish


  • Start by finely chopping the garlic and onion, dice the carrot and leek and add to a large pot with a drizzle of olive oil, salt and pepper and sweat down for around 6 minutes
  • Boil the kettle and add the water to a bowl with the stock cube and whisk until dissolved
  • Add the orzo to the pot along with the stock, dried thyme and leave to bubble away for around 12 minutes
  • Add a little more seasoning of salt and pepper, the squeeze of lemon and fresh dill and taste test
  • Once cooked serve up with a drizzle of extra virgin olive oil on each bowl with a sprig of fresh dill

Want more leek recipes?

Why not try my Leek, Cheese and Herb Monkey Bread

leek and herb pull apart bread

Dinner Lunch & Light Bites Recipe

Tuscan Wild Mushroom Creamy Soup

tuscan mushroom soup recipe vegan

Creamy Vegan Mushroom Soup

This comforting mushroom soup recipe is vegan friendly and really easy to make. Using garlic, oregano, thyme and smoked paprika it picks up flavours from the Mediterranean but with a smokey kick. Perfect for autumn nights, lets take a look at the recipe below.

Recipe Breakdown

Wild Mushrooms – Choosing wild mushrooms for this dish will give a slight variation in flavour and texture just from the mushrooms alone. I used a mix of oyster, chestnut and shiitake within this soup.

Herbs-  Using mediterranean herbs such as oregano, basil, and thyme with a little touch of smoked paprika adds a really beautiful depth of flavour. When you’re frying the mushrooms, onion and garlic in the herbs and oil it smells INCREDIBLE.

Cream- Traditionally with this soup you need a heavy cream which is basically a cream that has a higher fat content. There are loads of ‘creams’ within the plant based market at the moment so whether you use a soy based cream,  or an oat based cream it will work. I used Oatly single cream in this. When I add the butter to the recipe is helps thicken this as though it were a ‘heavy’ cream.

Cornflour- This is a brilliant ingredient. Naturally gluten free and brilliant at thickening soups and stocks. I added around 1tbsp to thicken this up however you can add as little or as much as you like (within reason, I wouldn’t add more than 2tbsp)

Vegetable Stock-  I use boiling water mixed with a good quality vegetable stock cube. If you’re doubling up the recipe, don’t forget to double up the stock cubes too!

wild mushroom tuscan soup vegan

Cooking Tips

Fry off the vegetables first

Frying off the onion, garlic, herbs and mushrooms first allows the mushrooms to caramelise in the butter. If you fry in a good quality non stick pan for around 6-7 minutes it gives the mushrooms and peppers enough time to start to get a beautiful glaze before adding the stock and cream.

Add the stock before the cream

When you add the stock you want to get the temperature to a low simmer first which will give the water enough time to start to mix all of those beautiful flavours from the vegetables. Turn the temperature right down so it’s not simmering or bubbling then add the cream. You don’t want the temperature too hot as the cream can separate / spoil.

Add crusty fresh or toasted bread at the end

Adding buttered toast or bread, or even leftover breadcrumbs will make a really delicious crunch in contrast to the creamy soup.

vegan mushroom tuscan soup

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tuscan mushroom soup recipe vegan

Tuscan Wild Mushroom Soup

Creamy wild mushroom soup inspired by the classic Tuscan soup. Flavours or thyme, oregano, garlic and smoked paprika brought together with a heavy (vegan) cream to make an indulgent comfort food.
5 from 1 vote
Prep Time 5 minutes
Cook Time 18 minutes
Servings 2 People


  • 4 cloves garlic minced
  • 1 white onion finely diced
  • 1 pepper chopped into 4cm squares
  • 2 tbsp Pure Dairy Free Sunflower Spread
  • 5-6 sun dried tomatoes chopped into small chunks
  • 200 g mixed mushrooms chopped
  • 400 ml veg stock made with boiling water and 1/2 stock cube
  • 200 ml plant based cream can also use oat based creme fraiche


  • 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 not essential but works beautifully



  • Add the Pure spread to a deep pan, place on a medium heat then add the onions and fry for around 5 minutes
  • Add the minced garlic cloves, sundried tomatoes, pepper and mushrooms to the pan along with all of the herbs and fry for a further 6-7 minutes
  • Once the mushrooms have browned add the vegetable stock, give a stir then reduce the heat right down
  • Add the cream and stir together, taste test adding more seasoning / herbs if needed
  • Serve with a slice of crusty bread & a generous slather of vegan butter


Try adding plant based chorizo to add a real smokey flavour

If you like this recipe why not try my harissa and potato soup.

Chickpea and potato stew vegan


Easy Tofu Ramen

easy vegan ramen soup recipe

Easiest and Quickest Ramen Recipe

This is a classic comfort food dish, packed with flavour from the chilli, garlic and ginger and topped with tofu and veg for crunch. It can be made in bulk and frozen for those days where you need something instant and delicious.

Recipe Breakdown:

Ginger, Garlic & Chilli- They key ingredients for a delicious base, adding a little spice, heat and depth. You can grate the ginger or finely chop. For this recipe I finely grated the ginger and minced the garlic.

Tofu- Firm tofu works best if you want to fry before adding to the broth, however if you’re making it all in one pot, a silken tofu will also work. Top tip, save some of the crispy fried tofu to add back into the bowl just as serving as this keeps it nice and crispy.

Broth- This is just a simple stock cube and boiling water, then once mixed with the ginger, garlic and chilli, it’ll add loads of delicious flavour. If you want to make this a little bit more traditional, add finely chopped up nori sheets or a tbsp of brown miso paste.

Ramen (Noodles) – Traditionally they are the skinny wheat noodles to be classed as ramen however we’re not fussy so please use which ever noodles you can get your hands on. It’ll still be delicious whether they’re ramen, udon or even rice!

Tofu easy vegan ramen recipe

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easy vegan ramen soup recipe

Easy Tofu Ramen Soup

Easy vegan tofu ramen soup, full of flavour and cheap to make. It's quick taking less than 30 minutes from the kitchen to the table.
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 people


For the broth

  • 1 tbsp sesame oil
  • 1 red chilli finely chopped
  • 3 cloves garlic minced
  • 1 thumb sized piece of ginger grate 1/2 for the tofu, finely chop 1/2 for the broth
  • 1 block firm tofu diced into cubes
  • 800 ml vegetable stock simply boiled water with stock cube

For the tofu marinade

  • 2 tbsp tamari or soy sauce
  • 1 tbsp sesame oil
  • 1 tsp cornflour (optional, only if wanting to fry)
  • 2 spring onions finely chopped
  • 1 clove garlic minced
  • 1/2 ginger *the grated 1/2*

To Top

  • 2 spring onions
  • 120 g ramen noodles
  • 5 tenderstem
  • 1 tsp sesame seeds
  • handful pea shoots replace for bean sprouts


For the broth

  • Start by adding the sesame oil to a pan, place on a high heat then fry the ginger and chilli for 4 minutes before adding in the garlic cloves
  • After a minute of frying off the garlic add the vegetable stock and stir, leave to simmer

For the tofu

  • Simply mix all of the marinade ingredients together and allow to marinade for around 30 minutes (overnight is best)
  • If you want to have crispy tofu, fry in a separate pan to add to the broth upon serving
  • Add the noodles and the tenderstem to the broth for the final 5 minutes of cooking then serve up with the fried tofu, then garnish with chopped spring onions, chilli, sesame seeds and bean sprouts / pea shoots


If you like this recipe, why not try my Charred Corn Pho.

chilli corn and tofu recipe

easy vegan ramen

Dinner Recipe

Crispy Tofu & Mushroom Ramen

miso soup ramen vegan crispy tofu

 Shimeji Mushroom and Tofu Ramen Recipe

This ramen recipe is a variation of ramen for those who don’t have access to some of the key ingredients depending on where you’re based. You can add pickled ginger, and nori to make the dashi (stock) taste a little more authentic, however if you only have access to the certain ingredients hopefully this recipe will work wonders.

Breakdown of Ingredients

Mushrooms- These give a beautiful earthy taste and a slightly meaty texture

Miso- Miso is a fermented soya bean paste. It has a wonderful umami flavour which is a key ingredient within this dish. You can buy the brown paste either in jars or in single serve sachets.

Ramen (noodles) – To make this more traditional use ramen noodles which are slightly thinner in texture than an udon noodle. However it will work just as well with udon or even swap out for a gluten free option such as soba or rice.

Ginger- Adding a beautiful fragrant flavour with a slight kick, using fresh ginger is really important when making a ramen stock.

Chilli – Again, in a more traditional ramen you would find a red chilli paste, however if you don’t have this in your cupboards just using a finely diced red chilli will bring the heat.

Optional extras– You can add nori seaweed to the stock to give a salty and slightly ‘fishy’ flavour to the soup.

shimeji mushroom vegan ramen

Cooking Tips

Slicing the garlic- By slicing the garlic instead of mincing gives a slightly stronger taste. If you don’t want to eat the slightly larger pieces of garlic, you can slice into large pieces and simply take them out before serving

Strain the Miso –  If you want the silkiest smoothest ramen, simply use a fine sieve to strain the miso soup through to make sure there are no little bites of chilli, garlic or spring onion from the stock.

Ginger- By finely chopped half the ginger into the stock at the first stage, then grating the other half (which will be added with the stock) helps give a really strong flavour of the ingredient.


miso soup ramen vegan crispy tofu

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miso soup ramen vegan crispy tofu

Shimeji Mushroom and Crispy Tofu Ramen

Using shimeji mushrooms and crispy tofu this is a slight twist on a tofu ramen dish. I've shown how to get a crispy tofu however you can use silken tofu blocks to keep this dish much more authentic.
Prep Time 5 minutes
Cook Time 20 minutes


For the miso soup

  • 3 spring onions
  • 3 cm fresh ginger
  • 1 red chilli
  • 3 cloves garlic
  • 2 tbsp tamari
  • 150 g of Shimeji mushrooms
  • 2 bay leaves
  • 1 sachet brown rice miso paste I used ClearSpring brown miso paste
  • 1.5 l of veg stock made with boiled water and a stock cube

Tofu / Garnishings

  • 140 g firm or silken tofu cubed firm tofu will create the crispy finish whereas silken will be much softer and a more traditional take on the recipe
  • 150 g udon noodles
  • ½ finely sliced red chilli
  • 1 tbsp sesame seeds


  • Prepare the vegetables first, finely chopping the spring onions, chilli and garlic then drain the tofu and slice into 1cm thick squares
  • Add the chopped chilli spring onions, shimeji mushrooms and ginger to a wok / deep pan and fry in a splash of tamari for a few minutes followed by the garlic for an extra minute
  • Add the stock, miso paste, bay leaves and tamari to the pot and allow to simmer for around 5 minutes
  • Taste test the stock, then add the udon noodles and allow to simmer in the stock for the final 6-7 minutes
  • In a separate pan, add a splash of tamari on high heat then add the squared tofu, using a spatula press down over the tofu allowing to crisp on each side
  • Serve the miso soup into bowls diving the udon noodles then top with the crispy tofu, sliced chilli and chilli flakes
Keyword crispy tofu, mushroom ramen, ramen, tofu recipe

If you like this recipe why not try my crispy peanut tofu ramen dish here.

chilli peanut tofu ramen vegan


Simple Week Night Soup Recipe


Dried Spices:
2 tsp smoked paprika 
1 tsp chipotle flakes 
1 tsp chilli flakes 
1:2 tsp cinnamon 
1 bay leaf 
1 tsp sage 
Large pinch salt
2 cloves garlic minced 
1 white onion diced 
Red pepper diced 
Yellow pepper diced 
1 tin tomatoes, 400g
Fill the tin with water x 2
450g cooked pulses & beans 
1 tin coconut milk 

chunky soup recipe


-Using a deep pot add 1tbsp olive oil to a pan and gently fry the chopped onion for around 5 minutes, followed by the chopped peppers for a further 3, then add the minced garlic and allow to cook

-Add the tinned tomatoes, filling the empty tin with water (twice) and add to the pot  followed by all the dried spices and salt and allow to simmer for around 15 minutes

-Add the cooked beans and pulses* (I used a frozen bag of chickpeas and beans which only require 5 minutes of cooking) 

-In the final few minutes, add the tin of coconut milk and heat through, giving the soup a taste test, adding a little more  seasoning if needed 

-Serve up with freshly chopped tomatoes on top, a drizzle of olive oil and a final sprinkling of salt on each bowl


*If not already cooked, add the beans and pulses in with the tinned tomatoes and allow to simmer for around 30-40 minutes until cooked through 

Dinner Recipe

Potato & Cauliflower Soup With Harissa

cauliflower and potato soup vegan recipe

Hearty Cauliflower and Potato Soup

Packed with flavour, this harissa cauliflower and potato soup is hearty, filling and perfect for the colder months of the year. Completely vegan and gluten free, it’s perfect to make for friends and family.

Ingredients Breakdown

Potato and Cauliflower- The main bulk of the soup comes from the potatoes and cauliflower which help make this soup / stew extra hearty. I find that if you dice the potatoes into bite size pieces it keeps the cooking time nice and low.

Harissa- I’ve used a homemade harissa as I prefer the flavour which I’ve linked here. If you buy shop bought, the flavour can be quite concentrated so make sure you use the 1tbsp instead of the recommended 3tbsp for homemade.

Chargrilled Peppers- Using the jarred chargrilled peppers marinated in olive oil usually adds a kick of flavour. They’re smokey and have a gorgeous texture that works really well in this stew.

Chickpeas- This is an optional ingredient but I find it helps bulk out the recipe, especially if cooking for a bunch of people.

Vegetable Stock- If doubling up this recipe, remember to double up the stock. I’ve used just boiling water and a stock cube (with an extra half for this recipe). Keep your eye out for reduced salt stock cubes too, that way you can add salt yourself when taste testing.

cauliflower and potato soup vegan recipe

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Potato, Cauliflower & Harissa Soup

Packed with flavour, this harissa cauliflower and potato soup is hearty, filling and perfect for the colder months of the year. Completely vegan and gluten free, it's perfect to make for friends and family.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people


For the stock

  • 3 cloves garlic finely diced / pressed
  • 1 red onion finely diced
  • 400 g passata can use tinned chopped tomatoes
  • 1.2 l vegetable stock I use boiling water and 1 1.5 stock cubes
  • 1 tsp fennel seeds give them a smush with the back of your spoon to help release the flavour
  • 1 1/2 tsp ground coriander
  • 2 tbsp smoked paprika
  • 1 1/2 tbsp cumin
  • 3 tbsp harissa paste if using shop bought harissa only add 1 level tbsp

For the Filling

  • 220 g drained chickpeas A 400g tin of chickpeas will drain to roughly 220g
  • 1 large cauliflower head chopped into bite size florets
  • baby potatoes, any white potato will work roughly around 500g of potato cut into bite sized pieces to help cook quicker
  • 100 g chargrilled peppers I use the preserved jarred ones, chopped up
  • 100 g spinach fresh or frozen

For the toasted seed topping

  • 1 tsp black sesame seeds
  • 1 tsp white sesame seeds
  • 2 tbsp cashew nuts
  • 1 tbsp dairy free yogurt with a drizzle of harissa on top too to each bowl if you like


  • In a deep pot or frying pan add 1 tbsp of olive oil then throw in the fennel seeds along with the diced red onion and fry for around 4 minutes
  • Add the minced garlic and fry for a further 60 seconds before adding the drained chickpeas, chopped potatoes & cauliflower along with the dried cumin, paprika and coriander, toss so all the flavours mix together
  • Add the chopped preserved peppers, drained chickpeas, and chopped potatoes then add the passata and vegetable stock, pop a lid on top and allow to simmer for 15 minutes
  • In a small frying pan add the seeds and bring to a medium heat to toast for the last 5 minutes whilst the soup is bubbling
  • Once the potatoes and cauliflower are tender add the spinach to heat through just before serving
  • Most important part - taste test the soup, season with salt and pepper to taste until perfect
  • Serve up in a bowl and top with a spoonful of dairy free yogurt and an extra drizzle of harissa. Add the toasted seeds and enjoy!


  1. If using my home made harissa (recipe here) add around 3 tbsp to the soup, however if using a shop bought, this can have a much more concentrated flavour so only use 1 level tbsp.
  2. I find antipasti jars of red peppers really give this dish the smokey flavour so don't hold back! Add an entire 200g jar (just don't add the oil) to the pot, slice up those peppers and enjoy
  3. Highly recommend mixing harissa in with the yogurt before serving
  4. Cut the potatoes and cauliflower into bite sized pieces to help with the cooking time, and to make it easier to eat!
  5. Feel free to add more passata to the pot if you like, it'll make it a lot more concentrated in tomato flavour but will be delicious



If you like this recipe why not try my Tuscan Wild Mushroom Soup

vegan mushroom tuscan soup