Ingredients 200g rice noodles1/2 a vegetable gravy stock pot3 tbsp boiling water1 tsp corn starch3 tsp soy sayce3 tsp vegan fish sauce1 tbsp oil1 onion, chopped4 cloves of garlic, chopped1 pack of mushrooms, sliced200g tenderstem broccoli 2 carrots, ribboned2 tsp sugarJuice from half a lime Method Soak the noodles in boiling water for 15 minutes … Continue reading Stir fried rice noodles with mushroom and tenderstem broccoli
Serve with fresh parsley and crusty bread! Ingredients 1 sweet potato, peeled and diced1 courgette, chopped 3 peppers, chopped (I used red, yellow and green)2 red onions, quartered5 small carrots (2 large), chopped2 tbsp olive oil 1 tsp salt200g raw red lentils750ml-1 litre vegetable stock1 block of halloumi cheeseParsley and olives to garnish Method Preheat … Continue reading Roast Vegetable, Red Lentil and Halloumi tray bake
Ingredients 2 large sweet potatoes, peeled and diced 2 tbsp extra virgin olive oil 1 brown onion, diced 4 garlic cloves, minced 1 aubergine, diced 150g spinach 1 tbsp ground corriander 200g block of feta cheese (I use violife) 1 tbsp pine nuts 1 pack of ready rolled filo pastry Sesame seeds (optional) Additional olive … Continue reading Spinach, feta and sweet potato filo pie
This recipe has easily become one of my favourites. I love to use the curry sauce to make so many different combinations of curry - sweet potato and courgette is one of my fav but you can't beat pairing it with crispy tofu and aubergines! Ingredients For the katsu sauce 3 tbsp rapeseed oil 2 … Continue reading Vegan Katsu Curry
Ingredients 1 packet of tofu, pressed and cut into cubes (approx 1inchx1inch in size) 4 heaped tbsp cornflour A pinch of salt to taste 4 cloves of garlic, cubed 1 tbsp ginger, minced 1.5 tbsp siracha sauce 4 tbsp soy sauce 1 tbsp rice vinegar 3 tbsp maple syrup (or agave) 1 tsp oil Spring … Continue reading Air Fried Chilli Ginger Tofu
This is a vegan twist on a classic dish. I highly recommend using the vivera bacon pieces over any other brands as the flavour works perfectly! Serves: 3 Ingredients 200g wholewheat pasta 1 cup of frozen peas 1 tbsp olive oil 3 cloves of garlic, minced 1 onion, chopped 1 pack of vivavivera bacon pieces … Continue reading Vegan Carbonara
Ingredients 1 tin of chickpeas, washed and pat dry 1 tsp paprika 1 tsp cayenne pepper 1 tsp garlic powder Salt to taste 1 tbsp olive oil (if roasting) or 1 tsp (if air-frying) 2 inch piece of cucumber, chopped 5 cherry tomatoes, halved 1/2 a small red onion (use 1/4 if a large onion) … Continue reading Spicy Chickpea Salad
Serves: 2 Ingredients 150g pasta 1 tbsp olive oil 3 garlic cloves, minced 2 small red onions, chopped 2 handfuls of spinach, washed 2 handfuls of kale, washed 1 cup of frozen peas, covered with boiling water to defrost 500g alpro vegan Greek yogurt 1 tbsp nutritional yeast 1 tsp garlic powder (optional) Salt & … Continue reading Creamy Yogurt Pasta
This is a great one to serve at a bbq and can be thrown together in a matter of minutes! Ingredients 2 carrots, grated 1/3 of a red cabbage, thinly sliced 3 spring onions, sliced 5 radish, sliced 2 apples, sliced Dressing 1 tsp mustard 2 tbsp vegan mayonnaise 1 tsp Apple cider vinegar 1 … Continue reading Summer Apple Slaw
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