Category: Vegan Lunch & Dinner Recipes

Vegetable pie with creamy cashew sauce

1 Comment

Ingredients – Makes 2 pies.

1 1/2 cup of peas

1 cup chopped mushrooms

1 chopped pepper, any colour!

1 cup of spinach

1 stem of chopped spring onions

1 cup of hot water with half a vegetable stock cube

1 cup of cashew nuts (soaked for at least 2 hours with water)

1 roll of puff pastry

1 tbsp coconut sugar

1 tsp melted butter

Directions

  1. Throw all the vegetables into a frying pan and cook until they begin to go a little soft or a light brown colour. If you find that your vegetables are sticking to the bottom of the pan, add some warm water to it.
  2. While that is cooking, prepare your cashew sauce by draining them first. Add it to the blender with your coconut sugar and the cup of vegetable stock water. Blend it until creamy 🙂
  3. Take the vegetables off the heat and add the cashew sauce into it, stirring until fully covered. Set aside.
  4. Roll out the puff pastry, cut it half way so that you have two squares.
  5. Gently place each square pastry into your cooking pots or a non-stick baking tray. Pressing down on the sides so that the pastry takes form of the pot.6. Pour the vegetable mixture evenly into both pots.
  6. Fold over the remaining pastry to cover the filling. It should close perfectly, without leaving any gaps for your filling to over spill.

8. Glaze it with some melted butter and coconut sugar for that extra taste.

9. Place into the oven for 20 minutes, until the pastry hardens, rises and becomes golden.

Salad bowls

Leave a comment

Salad, ugh salad. So Boring. At least that’s what I ALWAYS thought, even now, I cannot go to a restaurant (even if they specialise in vegan food) to have a salad. Because they literally just chuck the basic veg into it, lettuce, cucumber, tomatoes, onion…No creativity what so ever. No wonder why a lot of people don’t enjoy salads.

Here are a few eaaaasy salad bowl idea’s if you are struggling with finding a decent lunch that is healthy and not so filling, whilst being completely lazy…

Carrot, beetroot and pineapple salad. Topped with avocado, sunflower seeds and pistachio nuts.

 

Black eyed beans drained and covered in soy sauce, onion, parsley and olives. With some homemade bread – mix water, lemon, a tinyyy bit of maple syrup with gluten-free plain flour until it becomes dough. Flatten it into small pieces and then place onto a frying pan. Easy 😌

 

<
Quinoa boiled in turmeric powder, garlic and almonds. Topped with olives, cucumber, spinach and carrot. Such a yummy combination.

Homemade SWEET POTATO VEGAN BURGER.

9 Comments

It has taken me 3 attempts before getting it right. I seriously wanted a nice flipping burger that doesn’t contain meat and egg and whatever other non vegan stuff they put in burgers. So I refused to give up trying.

It could still be better though, only because after a few bites, it kind of became really squashed. Not sure how else to describe it, sorry, I probably sound really illiterate right now. If you know of an ingredient I can add to make sure it does not happen again, please tell me, I’m dying to know, is it breadcrumbs? 😌

INGREDIENTS makes 3 burgers – 4 if you wanna be stingy.

3 sweet potatoes – peeled and cut into small squares

1 chopped onion

2 chopped cloves of garlic

Handful of parsley

2 tbsp of sunflower seeds

Half a cup of olives

Juice of 1 lemon

1 tbsp Paprika powder

3 tbsp of hot water

2 tbsp of flaxseed!

Some vegan buns, I just used bagels!

Toppings:

1 pineapple cut into circles

1 avocado cut into thin slices

1 onion

img_7398

METHOD:

1. Put the sweet potato in the oven and cook until soft.

2. While they are cooking, chuck the onion, garlic, parsley and olives into the blender and literally just pulse it. If your blender doesn’t have any options like mine (Why do they even make them like that?) then blend for literally 1 second. Don’t allow it to become soggy!

3. Take it out of the blender and put aside. While you are still waiting for the potatoes to soften, mix the hot water with the flaxseeds and let them soak together for 5-10 minutes. It should become quite thick. This will stop the burger from crumbling.

4. Once the sweet potatoes have cooked, mash them up! I warn you, it’s effort. Try not to leave any large lumps.

5. Add all the ingredients together including the flaxseed and water, paprika and lemon. Mash it again and then start preparing the burgers by shaping them into thick circles.

img_7389

5. Place the burgers onto a very hot non stick frying pan, no oil! And cook for 15 minutes, turning them over every couple of minutes.

6. When you see that they are starting to harden, fry the onions, pineapple and your buns/bagels if you wish.

img_7397.png

7. Top it off with avocado and serve 😌

img_7385

 

Kidney Bean and Lentil Curry Soup

2 Comments

INGREDIENTS

1 can of kidney beans

1 can of lentils

2 cloves of garlic

1 whole onion

Juice of one orange

Juice of half a lemon

2 cups of almond milk

2 tbsp of curry powder

1 tbsp of turmeric powder

1 tbsp cinnamon powder

1 tsp of red Thai chilli powder


HOW TO MAKE IT

1. So what you want to do first is drain your lentils and kidney beans and then boil them together until they become soft.

2. Drain half the water from the pan (you will need to use the rest of the water later) and Put to one side to cool down.

3. Whilst it cools down, fry the onion and garlic on high heat. Once they have gone a golden colour, turn the heat down a bit and add the almond milk, red Thai chilli paste and all the other ingredients, except the orange and lemon juice, and stir. This is your sauce.

4. Now you are going to blend HALF of the kidney beans and lentils with the sauce until it becomes creamy. Then add it back to the pan, heat off!

5. Throw the remaining beans and lentils into the soup and add the lemon and orange juice. If it is toooo thick and lumpy then simply add some hot water into it an stir.

6. Pour into a bowl and top with whatever you like. I used mint and almond flakes.

img_4507
Xxxx

Vegan rice dish with vegetables and mango and peanut butter sauce

Leave a comment

I find that adding a flavoured sauce to any dish with vegetables makes it 100x more appealing. Plus if you’re not a veg fan, it makes it so much easier to eat.

INGREDIENTS – serves 2 bowls

For the rice:

1 cup of basmati rice

2 tablespoons of Paprika powder

1 tablespoon of cinnamon

For the sauce:

2 tablespoons of coconut oil or any other oil

1 clove of garlic

Half of a white onion

1 tbsp of ginger

Half a mango

1 can of coconut cream

2 cups of hot water

vegetables:

1 clove of Garlic

1 tablespoon of Salt 

1 tablespoon of Lemon

Half an onion, chopped

Handful of olives, cut in half

Whole packet of Asparagus 

Half a mango, cut into small squares

 5 chopped mushrooms, cut into big thin slices

1 pepper (any colour)

DIRECTIONS

  1. So first, boil your rice with the paprika and cinnamon powder (vegetable stock if you wish) on high heat for 10-15 minutes.
  2. Whilst the rice is boiling, you are going to make the sauce. So heat up the coconut oil on a frying pan, add the chopped onions, ginger and garlic to it and fry for 5 minutes. Once they are frying, drain your rice and leave to sit.
  3.  Add the coconut cream into the frying pan with the onions, garlic and ginger, along with the peanut butter and mango. Stir until all ingredients have combined.
  4. You then need to add the sauce into the blender, blend until it becomes smooth. The peanut butter may make the sauce become too thick , if so, pour some hot water into it and just stir.
  5. Pour the blended sauce into a pan with a lid and leave to sit. Now, prepare to fry the vegetables. To do this, add the coconut oil, garlic and a few onions. Once golden, throw in all of the vegetables except from the mango and olives and cook for 5 minutes on high heat.
  6. After 5 minutes lower the heat. Add, salt, lemon, pepper, olives and mango to the pan and leave to simmer for another 5 minutes.
  7. Once the vegetables have cooked, you are now ready to serve your food in any way that you like.

      Hope this helped x