Easy Plant Based, Vegan Recipes

Thai Massaman Curry

Posted by on Aug 25, 2018 in Oriental, Vegan Recipes
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Thai Massaman Curry
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This Massaman curry is made with coconut milk as is tradition, with peanut butter to add to the creaminess. It's so moreish it's difficult not to serve yourself a meal for 2 for 1! There's nothing complicated about this recipe; most if it is just combining everything together in a pot. I've used sweet potato, aubergine, green beans from the garden and button mushrooms, but the choice of veg is up to you! Broccoli goes very well with this recipe if you want to sub the green beans.
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Thai Massaman Curry
Print Recipe
This Massaman curry is made with coconut milk as is tradition, with peanut butter to add to the creaminess. It's so moreish it's difficult not to serve yourself a meal for 2 for 1! There's nothing complicated about this recipe; most if it is just combining everything together in a pot. I've used sweet potato, aubergine, green beans from the garden and button mushrooms, but the choice of veg is up to you! Broccoli goes very well with this recipe if you want to sub the green beans.
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
20-25 minutes
Ingredients
Main Ingredients
Garnish
Servings: people
Instructions
  1. Cut all the vegetables ready to cook. Add the curry paste to a large pot and add a splash of coconut milk. Cook for paste for 2-3 minutes. If you're cooking your rice from raw, add to another pot and cook according to the package instructions.
  2. Add the rest of the coconut milk and soy sauce and stir together well. Add the sweet potato, aubergine, mushrooms and green beans. Simmer for 20 minutes.
  3. Microwave the rice. Add the peanut butter and sugar to the curry and mix well. Season with salt and pepper to taste.
  4. Serve over rice with crushed peanuts, coriander and lime wedges. Enjoy and come back for seconds!

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 Salami

Posted by on Aug 19, 2018
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Vegan Salami
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This vegan salami is made out of seitan, and is perfect for sandwiches or pizza! Similar to the pepperoni recipe, but this has a few different spices, is less dense and is cooked for less time to keep its juiciness. Don't buy the expensive pre-packaged seitan—just make your own for a fraction of the price! This recipe uses tapioca starch to mimic the fatty bits slightly, although it's more of a jelly that aids in holding it together. Use 180ml water instead of 140ml if you choose not to use the tapioca (it's just as good without it).
Prep Time
10 mins
Cook Time
1 hour
Prep Time
10 mins
Cook Time
1 hour
Vegan Salami
Print Recipe
This vegan salami is made out of seitan, and is perfect for sandwiches or pizza! Similar to the pepperoni recipe, but this has a few different spices, is less dense and is cooked for less time to keep its juiciness. Don't buy the expensive pre-packaged seitan—just make your own for a fraction of the price! This recipe uses tapioca starch to mimic the fatty bits slightly, although it's more of a jelly that aids in holding it together. Use 180ml water instead of 140ml if you choose not to use the tapioca (it's just as good without it).
Prep Time
10 mins
Cook Time
1 hour
Prep Time
10 mins
Cook Time
1 hour
Ingredients
Main Ingredients
Tapioca
Servings:
Instructions
Tapioca
  1. Add the tapioca starch into a bowl and pour in the boiling water. Mix well with a spoon until it becomes a gooey paste. Set aside while you prepare the rest.
The Rest
  1. Add all the dry ingredients into a bowl and mix together with a fork. Add the wet ingredients including the tapioca, and half of the water. Mix well with your hands and slowly add the rest of the water. If it becomes too sticky, add some more vital wheat gluten. Knead for 2-3 minutes and roll out into a thick sausage shape.
  2. Wrap tightly in foil.
  3. Bake for 1 hour in a pre-heated oven at 220°C. Let it cool completely before taking it out of the foil to keep the moisture in (~2-3 hours).
  4. Slice up and enjoy!

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.

Peri Peri Sweet Potato Wedges

Posted by on Aug 13, 2018 in Vegan Recipes
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Peri Peri Sweet Potato Wedges
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These wedges and its seasoning make for an amazing combo! Crispy, spicy and full of flavour. Knock together the seasoning blend in a few minutes and sprinkle on whatever you choose.
Servings Prep Time
3 portions 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 portions 10 minutes
Cook Time
30-40 minutes
Peri Peri Sweet Potato Wedges
Print Recipe
These wedges and its seasoning make for an amazing combo! Crispy, spicy and full of flavour. Knock together the seasoning blend in a few minutes and sprinkle on whatever you choose.
Servings Prep Time
3 portions 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 portions 10 minutes
Cook Time
30-40 minutes
Ingredients
Peri Peri Seasoning
The Rest
Servings: portions
Instructions
  1. Combine all the seasoning ingredients together.
  2. Add the sweet potato wedges to a large dish or bowl and add the oil. Ensure all the pieces are coated evenly before sprinkling over the seasoning. Mix together well.
  3. Transfer to an oven tray and bake at 220°C for 30-40 minutes, turning the wedges occasionally. Serve with ketchup.
Recipe Notes

Use this seasoning for almost anything! Sprinkle over regular fries, coat tofu with it and lightly fry or add to vegan mayo for a spicy kick.

Homemade Falafel Burgers

Posted by on Aug 12, 2018 in Burgers, Vegan Recipes
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Falafel Burgers
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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
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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.

Vegan Miso Soup with Tofu and Vegetables

Posted by on Aug 8, 2018 in Soup, Vegan Recipes
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Vegan Miso Soup with Tofu and Vegetables
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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.
Servings Prep Time
2 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
10 minutes
Vegan Miso Soup with Tofu and Vegetables
Print Recipe
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.
Servings Prep Time
2 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. 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.
  2. 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.
  3. Gently separate the udon noodles and add to the pan. Simmer for another 3-4 minutes.
  4. Serve in large soup bowls and top with the rest of the spring onions and chilli.

Creamy Mushroom & Black Garlic Pasta

Posted by on Aug 7, 2018 in Vegan Recipes
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Creamy Mushroom & Black Garlic Pasta
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A creamy mushroom pasta made with soy cream and black garlic. The black garlic gives it a distinct, sweet, balsamic-like flavour. I got some from Sainsbury's, but if you can't get hold of any, regular garlic works just as well.
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Creamy Mushroom & Black Garlic Pasta
Print Recipe
A creamy mushroom pasta made with soy cream and black garlic. The black garlic gives it a distinct, sweet, balsamic-like flavour. I got some from Sainsbury's, but if you can't get hold of any, regular garlic works just as well.
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 and drain the pasta according to the package instructions; usually 10-12 minutes. Heat 1 Tbsp dairy free butter in a pan and saute the mushrooms, onion, rosemary and thyme for 5 minutes or until softened.
  2. Transfer half the pan's contents to a high speed blender along with the black garlic, dijon mustard, salt, pepper, olive oil, lemon juice and soy cream. Blend until smooth.
  3. Add the mushroom mixture back into the pan and gently heat for 5 minutes. Add the cooked and drained pasta and heat for another few minutes.
  4. Serve with a sprinkle of fresh chives on top.

Vegan Pepperoni

Posted by on Aug 6, 2018 in Vegan Recipes
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Vegan Pepperoni
Print Recipe
This vegan pepperoni is made out of seitan, and is so easy and cheap to make. It's dense, spicy and very tasty! Great on pizza (of course!), in a sandwich or just on its own as a snack! I also have a Vegan Salami recipe which is slightly less dense and juicier, ideal for sandwiches.
Vegan Pepperoni
Print Recipe
This vegan pepperoni is made out of seitan, and is so easy and cheap to make. It's dense, spicy and very tasty! Great on pizza (of course!), in a sandwich or just on its own as a snack! I also have a Vegan Salami recipe which is slightly less dense and juicier, ideal for sandwiches.
Ingredients
Dry Ingredients
Wet Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 200°C. Combine all the dry ingredients in a mixing bowl and mix well with a fork.
  2. Add all the wet ingredients and mix in the water slowly. If you need to add more, go ahead. If you used too much water then sprinkle in a bit more gluten.
  3. Roll out into a sausage shape.
  4. Wrap in foil and bake for 90 minutes. It should be quite dense. Slice it up and enjoy!