Creamy Mushroom Pasta

Creamy Mushroom Pasta

Posted by on Sep 29, 2018 in Pasta, Vegan Recipes
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Creamy Mushroom Pasta
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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.
Servings Prep Time
4 servings 2-3 mins
Cook Time
15 minutes
Servings Prep Time
4 servings 2-3 mins
Cook Time
15 minutes
Creamy Mushroom Pasta
Print Recipe
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.
Servings Prep Time
4 servings 2-3 mins
Cook Time
15 minutes
Servings Prep Time
4 servings 2-3 mins
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta according to the package instructions (usually 9-12 mins).
  2. 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.
  3. 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.
  4. With a whisk, stir the mixture in the pan until it's smooth and thickened slightly. Add salt and pepper to taste.
  5. Add the drained pasta and a handful of chopped parsley. Stir well and let sit for a few minutes off the heat. Serve & enjoy!

Crispy Sweet Chilli Tofu Stir Fry

Posted by on Sep 26, 2018 in Oriental, Vegan Recipes
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Crispy Sweet Chilli Tofu Stir Fry
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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.
Servings Prep Time
2 people 10 mins
Cook Time
15 mins
Servings Prep Time
2 people 10 mins
Cook Time
15 mins
Crispy Sweet Chilli Tofu Stir Fry
Print Recipe
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.
Servings Prep Time
2 people 10 mins
Cook Time
15 mins
Servings Prep Time
2 people 10 mins
Cook Time
15 mins
Ingredients
Servings: people
Instructions
  1. 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.
  2. 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.
  3. 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.

Supergreen Orzo Soup

Posted by on Sep 16, 2018 in Soup, Vegan Recipes
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Supergreen Orzo Soup
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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!
Servings Prep Time
6 people 10-15 minutes
Cook Time
2.5 hours
Servings Prep Time
6 people 10-15 minutes
Cook Time
2.5 hours
Supergreen Orzo Soup
Print Recipe
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!
Servings Prep Time
6 people 10-15 minutes
Cook Time
2.5 hours
Servings Prep Time
6 people 10-15 minutes
Cook Time
2.5 hours
Ingredients
Servings: people
Instructions
  1. 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.
  2. Add to the slow cooker along with the broccoli, spinach, kale, quinoa, pearl barley and stock. Leave for 2 hours.
  3. Add the orzo and leave for another 20 minutes. Turn off the slow cooker and serve.

Vegan Meatball Marinara Sub

Posted by on Sep 13, 2018 in Sandwiches, Vegan Recipes
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Vegan Meatball Marinara Sub
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A healthy version of the popular "meatball sub" using soy protein. Leaps and bounds better than a traditional meatball sub!
Servings Prep Time
4 sandwiches 5 minutes
Cook Time
15 mins
Servings Prep Time
4 sandwiches 5 minutes
Cook Time
15 mins
Vegan Meatball Marinara Sub
Print Recipe
A healthy version of the popular "meatball sub" using soy protein. Leaps and bounds better than a traditional meatball sub!
Servings Prep Time
4 sandwiches 5 minutes
Cook Time
15 mins
Servings Prep Time
4 sandwiches 5 minutes
Cook Time
15 mins
Ingredients
Vegan Meatballs
Marinara
Servings: sandwiches
Instructions
Vegan Meatballs
  1. 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.
  2. Fry in a little olive oil for 10 minutes until browned and crispy.
Marinara
  1. 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
  1. 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.

Vegan Pesto Pasta

Posted by on Sep 1, 2018 in Italian, Vegan Recipes
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Vegan Pesto Pasta
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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.
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Vegan Pesto Pasta
Print Recipe
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.
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Cook the pasta according to the package instructions; usually 10-12 minutes.
  2. 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.
  3. 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!

Bruschetta

Posted by on Aug 30, 2018 in Italian, Vegan Recipes
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Bruschetta
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Servings
2 people
Servings
2 people
Bruschetta
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Heat a griddle pan and toast the bread for 5-10 minutes or until crispy. You could just use a toaster, but the seared lines the griddle pan gives really adds to the flavour. I like to drizzle olive oil over the bread first, but that's completely optional (but very good!)
  2. In a bowl mix the tomatoes with the basil, 1 Tbsp oil and the balsamic with a pinch of salt. Set aside while the bread toasts.
  3. When the bread's done and still hot, rub the garlic cloves over the bread (it's amazing how much flavour comes out!) Spoon the tomatoes over each piece and finish with a drizzle of oil and a twist of black pepper and salt if required.

Pasta Arrabiata

Posted by on Aug 21, 2018 in Italian, Vegan Recipes
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Pasta Arrabiata
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Pasta Arrabiata is one of my favourite Italian pasta dishes because it's just tomatoes, garlic and chilli cooked in olive oil—simple, amazingly flavourful and ready in under 15 minutes!
Servings Prep Time
2 people 3 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 people 3 minutes
Cook Time
10-12 minutes
Pasta Arrabiata
Print Recipe
Pasta Arrabiata is one of my favourite Italian pasta dishes because it's just tomatoes, garlic and chilli cooked in olive oil—simple, amazingly flavourful and ready in under 15 minutes!
Servings Prep Time
2 people 3 minutes
Cook Time
10-12 minutes
Servings Prep Time
2 people 3 minutes
Cook Time
10-12 minutes
Ingredients
Servings: people
Instructions
  1. Boil a pan of water with a pinch of salt and cook the pasta for 10-12 minutes until slightly under-done (al dente). Whilst that's cooking make the sauce.
  2. Heat 2 Tbsp of the olive oil in a pan and add the chillies. Cook for 1 minute and then add the garlic. Cook for another minute until the garlic just starts to go light brown, and add the canned chopped tomatoes. Stir well and slightly mash with a fork. Simmer for 10 minutes.
  3. Stir in the cherry tomatoes and drain the pasta. Add the pasta and stir well.
  4. Serve with a handful of fresh basil and drizzle over the remaining olive oil. Perfect!

Vegan Summer Rolls

Posted by on Aug 14, 2018 in Oriental, Vegan Recipes
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Vegan Summer Rolls
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I kept seeing pictures of summer rolls online and they looked so good I felt obligated to create my own. These are wonderfully fresh and full of vibrant flavours, served with a delicious peanut dip. This recipe could be made raw by leaving out the mushrooms.
Servings Prep Time
12 rolls 20-30 minutes
Cook Time
5 minutes
Servings Prep Time
12 rolls 20-30 minutes
Cook Time
5 minutes
Vegan Summer Rolls
Print Recipe
I kept seeing pictures of summer rolls online and they looked so good I felt obligated to create my own. These are wonderfully fresh and full of vibrant flavours, served with a delicious peanut dip. This recipe could be made raw by leaving out the mushrooms.
Servings Prep Time
12 rolls 20-30 minutes
Cook Time
5 minutes
Servings Prep Time
12 rolls 20-30 minutes
Cook Time
5 minutes
Ingredients
Veggies and Rice Paper
Garlic-Ginger Mushrooms
Peanut Sauce
Servings: rolls
Instructions
Garlic-Ginger Mushrooms
  1. Add the mushrooms into a pan and dry-fry until the moisture starts to come out. Add the ginger, garlic and soy sauce and saute for about 5 minutes. Transfer to a bowl ready to add to your wraps.
Wraps
  1. Slice all your veggies and get them ready on a chopping board or plate.
  2. Fill a large bowl with cold water and wrap a damp tea towel around a chopping board.
  3. Dip a rice paper wrap into the water and lay onto the tea towel. Assemble your wraps by filling in the centre of the wrap being careful not to overfill!
  4. Wrap starting with the bottom and top, then fold over one side. Then with the bulk of the wrap in your palm and fingers tucked underneath, gently fold it over onto the other side. Lay on a plate and repeat. It might take a few attempts to get it right.. but stick with it and most importantly be patient!
Peanut Sauce
  1. Add all ingredients into a bowl and mix. Add more water if it's too thick.

Homemade Falafel Burgers

Posted by on Aug 12, 2018 in Burgers, Vegan Recipes
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Falafel Burgers
Print Recipe
These burgers taste great, are full of fibre, protein and classic falafel spices that make for an amazing lunch or dinner! Easy to make and cheap as chips.
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Falafel Burgers
Print Recipe
These burgers taste great, are full of fibre, protein and classic falafel spices that make for an amazing lunch or dinner! Easy to make and cheap as chips.
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Ingredients
Servings: patties
Instructions
  1. Cook the lentils in boiling water in a pan until tender. About 10 minutes. Drain and add to a large mixing bowl.
  2. Add half the chickpeas, the onion, garlic and lemon juice into a high powered blender and blend to a paste.
  3. Add the rest of the ingredients along with the chickpea-paste into the bowl with the lentils. Time to get your hands dirty!
  4. With clean hands, combine the mixture well and form into approx. 8 patties.
  5. Fry the patties in a little oil in a frying pan until lightly browned, about 5 minutes each side.
  6. Serve on fresh burger buns with houmous, a slice of vegan cheese, lettuce and tomatoes and a little bit of vegan mayo.
Recipe Notes

Add some spice and use sriracha instead of mayo, or make sriracha mayo! Instead of the lettuce and tomato you could use fried onions.

Korean BBQ Style Tofu Stir Fry

Posted by on Aug 11, 2018 in Oriental, Vegan Recipes
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Korean BBQ Style Tofu Stir Fry
Print Recipe
This Korean BBQ style tofu stir fry is made with tofu marinaded in a rich Korean BBQ marinade for at least 24 hours. Tofu is like a sponge and will soak up all those flavours, so it's well worth marinading at least for a few hours before. The rest of the sauce is used as the "stir fry sauce" so after marinading, there's only a few more ingredients to chuck into a wok and fry to perfection!
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Korean BBQ Style Tofu Stir Fry
Print Recipe
This Korean BBQ style tofu stir fry is made with tofu marinaded in a rich Korean BBQ marinade for at least 24 hours. Tofu is like a sponge and will soak up all those flavours, so it's well worth marinading at least for a few hours before. The rest of the sauce is used as the "stir fry sauce" so after marinading, there's only a few more ingredients to chuck into a wok and fry to perfection!
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Ingredients
Korean BBQ Marinade
Stir Fry Ingredients
Servings: people
Instructions
Marinade
  1. Add all the marinade ingredients apart from the cornflour and water into a saucepan and heat until the sugar has melted and it begins to boil.
  2. Mix the cornflour with 2 Tbsp water in a separate cup or bowl and add the mixture into the pan. Simmer for 5 minutes or until the mixture thickens.
  3. Cut the tofu into blocks and add to a container. Pour over the marinade and mix in well with the tofu. Refrigerate for a few hours, ideally overnight or 24 hours.
Stir Fry
  1. Heat 1 Tbsp sunflower or vegetable oil in a wok and add the marinated tofu. Set aside any remaining sauce. Fry until browned - about 5 minutes
  2. Add the noodles, pak choi, baby corn and mushrooms along with the rest of the sauce. Fry for around 5 minutes until the corn is tender. Serve with sliced red chilli and spring onion.