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.
I love this Miso Soup recipe because it's rich in umami flavour, packed with protein and very satisfying. This recipe uses tofu, chestnut mushrooms, savoy cabbage, spring onions, red chilli and roasted seaweed which is just a sliced up sushi nori sheet. Feel free to use whatever veggies you like!
This particular recipe is for 2 for a main course, but you could easily divide into 4 servings for a starter.
I love this Miso Soup recipe because it's rich in umami flavour, packed with protein and very satisfying. This recipe uses tofu, chestnut mushrooms, savoy cabbage, spring onions, red chilli and roasted seaweed which is just a sliced up sushi nori sheet. Feel free to use whatever veggies you like!
This particular recipe is for 2 for a main course, but you could easily divide into 4 servings for a starter.
Heat the vegetable stock in a large pan and slowly add the miso bit by bit until fully dissolved. Avoid adding all the miso at once or it may not dissolve properly.
Add the drained cubes of tofu along with the cabbage, nori, mushrooms, white parts of the spring onion and half of the sliced chilli. Simmer for 5 minutes, do not boil.
Gently separate the udon noodles and add to the pan. Simmer for another 3-4 minutes.
Serve in large soup bowls and top with the rest of the spring onions and chilli.
This is a great accompaniment to so many dishes, and it tastes so good! I like my food hot so I always either add more chilli flakes or sprinkle some fresh cayenne peppers over the top when it's done (when they're in season!). It's very easy to make and the ingredients are usually knocking about in the kitchen somewhere, so give it a go!
This is a great accompaniment to so many dishes, and it tastes so good! I like my food hot so I always either add more chilli flakes or sprinkle some fresh cayenne peppers over the top when it's done (when they're in season!). It's very easy to make and the ingredients are usually knocking about in the kitchen somewhere, so give it a go!
Heat the oil in a saucepan and add the garam masala, cayenne pepper and red chilli flakes. Cook the spices for 1-2 minutes before adding the onion and cooking until slightly browned.
Add the garlic and mix for another minute.
Add the stock (I used a Tesco Vegetable Stock Pot), carrots, celery, salt & pepper, rice and 450ml of boiling water (2 parts water to 1 part rice). Give it a good stir and bring to the boil.
Reduce to a low simmer, cover with a lid and cook for about 30 minutes until the water has been absorbed. Try not to touch the rice at all at this stage however temping it may be to keep stirring!
When it's cooked and the water has been absorbed, add the peas, green beans and bell pepper. Give it a mix and take off the heat. I add these bits right at the end so they aren't too soft and they maintain some crunch.
Sprinkle some fresh red chilli over the top and serve!
Recipe Notes
This will be enough for 2-4 people as a side dish. I keep it chilled for up to 5 days and it's absolutely fine to heat in the microwave. Cook in batches and freeze for a quick meal!
