I love creamy pasta, and I love mushrooms! This recipe is incredibly tasty and takes just 15 minutes from start to finish. I used brown rice pasta (available in Tesco) and plain flour as a thickener; the flour can be subbed for cornflour to make the recipe entirely gluten free if you're a coeliac.
I love creamy pasta, and I love mushrooms! This recipe is incredibly tasty and takes just 15 minutes from start to finish. I used brown rice pasta (available in Tesco) and plain flour as a thickener; the flour can be subbed for cornflour to make the recipe entirely gluten free if you're a coeliac.
Cook the pasta according to the package instructions (usually 9-12 mins).
While the pasta is cooking, fry the mushrooms and onions in 1 Tbsp olive oil for 8-10 minutes or until the mushrooms start excreting a lot of moisture. Add the garlic and stir well.
Drain the pasta and set aside. Add the nutritional yeast to the mushrooms and scatter in the flour. Stir well for 30 seconds to 1 minute before adding the plant milk and soy cream.
With a whisk, stir the mixture in the pan until it's smooth and thickened slightly. Add salt and pepper to taste.
Add the drained pasta and a handful of chopped parsley. Stir well and let sit for a few minutes off the heat. Serve & enjoy!
This sweet chilli tofu stir fry is simple to make and packed with flavour, it's my new favourite! The good thing about tofu is that it doesn't take much effort to turn an otherwise bland ingredient into something amazing. The cornflour coating gives the tofu its incredible crispy texture.
This sweet chilli tofu stir fry is simple to make and packed with flavour, it's my new favourite! The good thing about tofu is that it doesn't take much effort to turn an otherwise bland ingredient into something amazing. The cornflour coating gives the tofu its incredible crispy texture.
Slice the tofu and set aside. Combine the cornflour, cayenne pepper and salt in a bowl and mix together. Coat the tofu pieces with the mixture and shallow fry for 8-10 minutes or until golden. Set aside.
In a large pan, fry the vegetables in a little oil with a Tbsp soy sauce for 2-3 minutes. Add the noodles and fry for a further minute. Add the sweet chilli sauce, sugar, vinegar and the rest of the soy sauce and mix together well. Simmer for 2-3 minutes until the sugar has dissolved and the sauce has thickened.
Toss the tofu pieces in the pan for a few seconds and serve immediately. Sprinkle some sliced spring onions and red chilli flakes over the top.
This incredibly nutritious soup tastes great and is easy to make! This recipe uses a slow cooker, but you could just simmer in a large pan for about 1hr instead if you don't have one. I love the slow cooker because you can just chuck in the ingredients and leave it whilst you do other things! It's very hard to over-cook something in a slow cooker. This yields about 6 generous servings, so prepare to freeze some or reduce the recipe if you don't want so much!
This incredibly nutritious soup tastes great and is easy to make! This recipe uses a slow cooker, but you could just simmer in a large pan for about 1hr instead if you don't have one. I love the slow cooker because you can just chuck in the ingredients and leave it whilst you do other things! It's very hard to over-cook something in a slow cooker. This yields about 6 generous servings, so prepare to freeze some or reduce the recipe if you don't want so much!
Turn on the slow cooker to high. Dice the onions and celery and mince the garlic. Fry in a little oil for 10 minutes until the onions are soft and starting to brown.
Add to the slow cooker along with the broccoli, spinach, kale, quinoa, pearl barley and stock. Leave for 2 hours.
Add the orzo and leave for another 20 minutes. Turn off the slow cooker and serve.
Add the soy protein to a bowl and pour over the stock. Allow to soak in for about 5 minutes. Add the tomato puree, soy sauce, breadcrumbs, nutritional yeast, onion powder, garlic powder and herbs and mix well by hand. Form into balls.
Fry in a little olive oil for 10 minutes until browned and crispy.
Marinara
Add the chopped tomatoes, tomato puree, onion, garlic, extra virgin olive oil, oregano and red chilli flake into a high speed blender and blend until smooth.
The Sandwich
Slice a sub roll in half and lay down 2 slices of vegan cheese (like they do in Subway!). The cheese acts as a shield preventing the bread going soggy! Add the meatballs and a tablespoon of marinara per ball. Bake for 5-10 minutes until the bread starts to go crispy. Sprinkle over nutritional yeast and fresh parsley.
This curry is made with Rogan Josh curry paste and with the addition of coconut milk it makes for a very creamy and filling meal for 4-6! This recipe calls for a slow cooker, although you could just simmer it on low for an hour in a pan.
This curry is made with Rogan Josh curry paste and with the addition of coconut milk it makes for a very creamy and filling meal for 4-6! This recipe calls for a slow cooker, although you could just simmer it on low for an hour in a pan.
Heat 2 Tbsp oil in a large pan and cook the onions with the curry paste for a few minutes until the onions start to brown. Add the chilli, sweet potato and drained chickpeas and cook for another 2-3 minutes.
Add the tomatoes, mix well and bring to a boil. Taste the sauce and season with salt & black pepper accordingly.
Empty the contents into a slow cooker and cook on high for ~3 hours.
20 minutes before the end, slowly stir in the coconut milk. Add the spinach one large handful at a time—it may seem like way too much spinach but it wilts down A LOT. With a handful on top, gently push it down into the curry until it's covered and there's room for more. Repeat until all 400g of spinach has been added. It only needs to be left for a few minutes before it's ready to serve.
Serve with the chopped coriander on top with rice, and poppadoms with mango chutney.
This quick and easy Pesto Pasta is a bit of a cheat, because the pesto comes out of a jar! Although it's fairly easy to make your own pesto, it's actually cheaper to get a jar, and Sacla now have a Free From basil pesto that uses tofu instead of cheese and has a reduced amount of extra virgin olive oil. Personally, I like to add the oil back into it for flavour, but it will still taste pretty great without it.
This quick and easy Pesto Pasta is a bit of a cheat, because the pesto comes out of a jar! Although it's fairly easy to make your own pesto, it's actually cheaper to get a jar, and Sacla now have a Free From basil pesto that uses tofu instead of cheese and has a reduced amount of extra virgin olive oil. Personally, I like to add the oil back into it for flavour, but it will still taste pretty great without it.
Cook the pasta according to the package instructions; usually 10-12 minutes.
While the pasta cooks, griddle the pieces of courgette for about 10 minutes, turning occasionally until both sides are seared nicely and the pieces have softened.
In a separate pan, heat 3-4 Tbsp pesto and add a splash of the pasta water. Add the courgettes and drained pasta and coat well in the sauce. Serve and enjoy!
