@misterrands

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10 minute vegan street food wraps

for a quick and fun supper, try these lovely vegan wraps; cutlery is optional!

Prep | 6 mins

Cook | 4 mins

Serves | 4

INGREDIENTS

1tbsp veg oil

1 pouch of quick cook rice

1/2 a 400g tin of cannellini beans, rinse and pat dry

3 tbsp soy sauce

4x gluten-free soft wraps

Chilli flakes, sprinkle of (optional)

Handful of flat-leaf parsley, rough-chopped, to garnish

Veg:

2 brown onions, thinly sliced

2 mixed peppers, thinly sliced

1/2 a head of broccoli, cut into florets

2 carrots, peeled and shredded

200g beansprouts

METHOD

Heat the oil in a wok for a minute on high heat. Meanwhile zap the rice in your microwave according to packet instructions (around 2 mins). Add the veg and beans to the wok and stir fry for 3-4 mins. Add the rice and soy sauce and toss to coat

While everything cooks, lay a plate-sized piece of kitchen foil on a plate and place a wrap on top. Using a serving spoon, fully-load the rice, beans and vegetables in the middle of the wrap with a sprinkling of chilli flakes. To make the wrap, fold the two sides of the wrap over the middle, fold the bottom over an inch or so then roll in the foil to seal. Sprinkle over with the flat-leaf parsley and serve immediately. Cutlery is optional so don’t forget the napkins!… enjoy x

Featured

Spaghetti Carbonara vegan-style

It’s all about those vegan bacon bits!

Prep | 10 mins

Cook | 10 mins

Serves | 4

INGREDIENTS

Vegan Cacio e pepe (the pasta base):

250g gluten-free spaghetti

1tbsp olive oil

2 large tbsp vegan cream cheese

2tbsp pasta water

Salt and lots of freshly ground black pepper

Vegan Pancetta (AKA those lovely Vegan Bacon Bits!):

280g block of firm tofu, drained of excess moisture then cut into little cubes

4tbsp soy sauce

2tbsp maple syrup

2tbsp water

1tbsp smoked paprika

1tbsp breadcrumbs (optional; makes it extra crispy)

To garnish:

Handful of flat leaf parsley, rough-chopped (optional)

METHOD

Preheat your oven to 180C and line a baking sheet with parchment paper

Cook the spaghetti according to instructions (around 10 mins)

While the pasta cooks make the Vacon. Add all the ingredients except tofu & breadcrumbs to a saucepan, bring to the boil then take off the heat and stir in the tofu & breadcrumbs to coat. Spread evenly over the baking sheet and cook until you’ve completed the next step (around 5 mins) for a crispy finish

When the pastas ready, drain and add back to the pan along with 2tbsp pasta water, the olive oil, cream cheese and seasoning. Heat on low until the chease has melted and is well combined

Portion into serving bowls and top with the vegan bacon bits and parsley. Absolutely delicious! Enjoy x

Featured

A weekend brunch of vegan Beetroot Wellington with perfect roasties

this beetroot wellington recipe is unfussy and super-quick to make 👍…

…its inspired by the Beetroot Wellington I ate at Hell’s Kitchen in Dubai (see below), which is likely to have a more traditional duxelle (filling), that’s more time-consuming to prepare and cook. In my recipe, you just whizz the filling in a food processor, bang it on the pastry and add the beetroot – job done in less than 10 minutes 👍👍 I’d love to know what you think …

Prep | under 10 mins

Cook | 30 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan

INGREDIENTS

1x 375g vegan puff pastry

1tbsp English mustard

300g (or around 4-5x) whole cooked beetroot (long ones are easier to slice and maintain the look of a Wellington)

Vegan Filling (or ‘Duxelle’, if you’re being posh):

45g coconut flour

60g pecans

40g walnuts

60g coconut oil

1 brown onion, diced

33g vegan extra mature cheese

Salt and freshly ground black pepper, to season

For the vegan pastry wash, whisk together:

2tbsp plant-based milk

1tbsp maple syrup

To decorate:

poppy seeds (optional)

METHOD

Preheat your oven to 220C

Quickly whizz the filling ingredients in a food processor, leaving some texture

Unroll the pastry on a chopping board, leaving the paper on it; spread over with mustard (leaving a 3cm border), evenly scatter the filling and line up the beetroot down the middle. Brush the borders with pastry wash. Using the paper to help you, roll the pastry over length-ways (it may help to tuck in the filling with one hand as you roll). Crimp all the edges to seal. Transfer to a baking tray lined with baking paper and brush over with the remaining pastry wash. To decorate, use a sharp knife to cut some stars into the pastry and scatter over with poppy seeds. Bake for 30 mins or until your pastry is nice and golden. Use a sharp knife to cut the Wellington into lovely thick slices and serve alongside roast potatoes, carrots and plant-based gravy 😋…

For the perfect roasties, blanch in boiling salted water for 10 mins, drain and steam dry in a colander set above the pan. Meanwhile, preheat your oven to 230C. Add 3tbsp veg oil and 1tbsp olive oil to a roasting tin and place it on the middle shelf to warm. Meanwhile, rake the potatoes with a fork or bash them about a bit in the pan. This will give them a nice crunchy crust. Carefully add to the roasting tin (the oil will be very hot and is likely to spit). Transfer back to the middle shelf for 40 mins and you’ll have perfect roasties… nice and crispy on the outside… lovely and fluffy on the inside…

Beetroot Wellington, Hell’s Kitchen Dubai

Featured

Vurger with plant-based “Pulled Pork” in smoky tomato sauce

the ultimate in feel-good vegan fast-food…

Prep | under 10 mins

Cook | 20 mins

Makes | 8 burgers

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan

INGREDIENTS

“Pulled Pork”:

2 aubergines, grilled

Smoky Tomato Sauce:

1tbsp extra virgin olive oil

2tbsp tomato puree

1/2 of a 400g tin of chopped tomatoes

2tbsp smoked paprika

1tbsp ground cumin

Vurger:

1tbsp extra virgin olive oil

1 brown onion, diced

2x 400g tins of Borlotti beans, rinsed and drained

2 large handfuls (around 60g) of spinach

2tbsp coconut flour

1tbsp smoked paprika

1tbsp curry powder

1tbsp ground cumin

1tsp sea salt

1tsp freshly ground black pepper

and, 1tbsp extra virgin olive oil for frying

Serve with:

METHOD

Heat the grill to high. Prick the aubergine all over with a fork. Grill the aubergine until it’s charred and soft (around 20 mins). Set aside to cool

While the aubergine cooks, make the smoky tomato sauce. Add all the ingredients to a large sauce pan and give it a good stir. Boil then simmer to reduce and thicken the sauce. Stir occasionally and take off the heat when thickened sufficiently (usually around 15 mins). When the aubergine has cooled to safely handle, scoop out the flesh and cut into long lengths then stir into the smoky tomato sauce and set aside

Make the vurger while you wait for the pulled pork and sauce to cook

Toss all vurger ingredients into a food processor and pulse to a fairly smooth consistency (have some texture showing through from the beans). Heat the oil in a large skillet or frying pan and tip in the mix. Cook for 5-7 mins much like you’d cook mince; moving it around the pan. It should brown nicely towards the end. While the patty cooks, halve and grill your burger buns for a couple of mins (until the top has taken on some colour). Loosely form the vurger patties in the pan. Use a slotted spoon to transfer the patty to the bun. Don’t worry if the patty falls apart, the vurgers are easy to form on the bun; simply spoon on the mix and pat down. Top with the pulled pork and smoky tomato sauce and eat! 😀 absolutely delicious – enjoy x

Featured

Fried courgette, spinach & cheasy vegan pasta

for a taste of the mediterranean, try this delicious and comforting dish… it’s on the table in just 15 minutes…

Serves: 4

Prep: 5 mins

Cook: 10 mins

INGREDIENTS

300g fusilli

1tbsp extra virgin olive oil

3 courgettes, cut on the diagonal into thin chunks

250g baby spinach

3tbsp pasta water

30g vegan butter

30g vegan extra mature chease

1 lemon, juice & zest of

Salt and freshly ground black pepper, to season

Chilli flakes, sprinkle of (optional)

METHOD

⁃ Add the pasta to salted boiling water and cook according to packet instructions (around 10 mins)

⁃ Meanwhile, add the oil to a large skillet or frying pan on high heat then tip in the courgette and fry for 5 mins, turning over halfway through

⁃ Add the spinach to the skillet in a couple of batches. Each time, put the lid on for a few minutes to steam

⁃ Take the lid off after the spinach has mainly wilted, add the lemon juice and zest, 3tbsp pasta water, vegan cheese and vegan butter and heat through until the cheese has melted and you have a nice thickened sauce

Portion the pasta into serving bowls, top with the spinach and courgette and drizzle over with the cheasy sauce. Serve with big hunks of crusty bread to mop the sauce. Absolutely delicious – enjoy x

Featured

Fruity Couscous with Roast aubergines, tomatoes & peppers

this no-hassle recipe is a hit in my house…

Serves: 4

Prep time: 10 mins

Cooking time: 1hr

INGREDIENTS

Roast Veg:

2tbsp extra virgin olive oil

2 aubergines, diced

125g cherry tomatoes, halved

2 red peppers, diced

250ml low-sodium veg stock

Salt and freshly ground black pepper, to season

Fruity Couscous:

180g couscous

250ml low-sodium veg stock

Handful of sultanas, rough-chopped

Handful of dried apricots, rough-chopped

Salt and freshly ground black pepper, to season

METHOD

Preheat your oven to 200C

Add the veg to a roasting tin, drizzle over with oil and season then place on the middle shelf and cook for an hour. After half an hour add the veg stock and turn the vegetables

Make the couscous while the veg cooks. Wash in a fine sieve then add to a large bowl with the veg stock and dried fruit. After 10 minutes fluff up the couscous with a fork. If it’s too dry add 2tbsp water and 1tbsp olive oil and stir. Cover with a plate and fluff again when you’re ready to serve

Portion out the couscous and top with the roasted veg. Serve alongside tomatoes, cucumbers and hummus. Absolutely delicious – enjoy x

Featured

Quick & delicious vegan curry risotto

Ready in half the time of a traditional risotto; this curry option will wow your tastebuds!…

Serves: 4

Prep time: a few mins

Cooking time: 12 mins

INGREDIENTS

2tbsp extra virgin olive oil

1tbsp garam masala

1tbsp ground turmeric

1tbsp ground coriander

2tbsp tomato purée

125g cherry tomatoes, halved

500ml veg stock

2 pouches of quick cook rice

METHOD

Heat the oil in a large frying pan on high heat, add the spices and cook for a minute to release their flavour. Add the purée, stir and cook for a further minute. Add the tomatoes and veg stock, stir then simmer for 10 mins, stirring occasionally. While the curry cooks, make the rice and add to the pan in the last few minutes. Keep your eye on it at this point as it may catch.

This works as a quick and easy starter. To make it into a meal, fry a handful of broccoli florets in olive oil for 5 mins and scatter on top. Absolutely delicious – enjoy x

Featured

Pear & Apple vegan crumble

healthy, delicious, gluten-free & vegan too!…

Serves: 4

Prep time: 5 mins

Cooking time: 30 mins

INGREDIENTS

Pear & Apple filling:

4 pears, peeled, cored and rough-chopped into approximately 1cm squares

2 cooking apples, peeled, cored and rough-chopped into approximately 1cm squares

1tbsp vegan maple syrup (optional)

1tsp vanilla essence

1tsp mixed spice

1tsp ground cinnamon

1tsp coconut flour

35g sultanas, rough-chopped

Coconut and Pecan Crumble:

45g coconut flour

65g pecans

35g coconut oil

35g coconut sugar or other plant-based sugar alternative (optional : the pecan adds richness to the crumble)

Pinch of salt

METHOD

Preheat your oven to 200C

Add the filling ingredients to a large bowl and stir to combine

Whizz the crumble ingredients in a food processor

Add the filling to an oven proof dish and pat down so the crumble doesn’t fall through the cracks. Top with the crumble then bake on the middle shelf for 30 minutes. Serve alongside dairy-free vanilla ice cream. Absolutely delicious – enjoy x

Featured

Vegan one pot curry

awesome flavours with minimum fuss (and washing up)…

Serves: 4

Prep time: 5 mins

Cooking time: 25 mins

INGREDIENTS

300g closed cup mushrooms

125g frozen peas

Curry Sauce:

2tbsp extra virgin olive oil

2 brown onions finely diced

2 garlic gloves, crushed

1tbsp garam masala

1tbsp ground turmeric

1tbsp ground coriander

1x 400ml can of chopped tomatoes

1x 400ml can of coconut milk

2 large salad tomatoes, diced

2tbsp tomato purée

To serve:

4x portion of rice or beans (around 75g of cooked rice or beans each), or low-carb alternative like cauliflower rice

Handful of coriander, rough chopped

METHOD

Fry the onion in the olive oil for 5 mins then add the garlic and spices and cook for a minute, stirring often. Tip in everything but the mushrooms and peas and cook on high heat for 10 mins, stirring occasionally. Add the mushrooms and peas and cook for a further 10 mins.

Portion out the rice or beans and top with the curry. Sprinkle over with chopped coriander to finish. Absolutely delicious – enjoy x

notes: if you prefer a thicker curry, cook for another 10-15 minutes

Featured

Roast Aubergine and tomato vegan curry

lots of taste with minimum fuss…

Serves: 4

Prep time: 5 mins

Cooking time: 25 mins

INGREDIENTS

Roast Aubergine and Tomato:

1tbsp extra virgin olive oil

1x aubergine

325g baby plum tomatoes

Curry Sauce:

2tbsp extra virgin olive oil

2 brown onions, finely diced

2 garlic gloves, crushed

1tbsp garam masala

1tbsp ground turmeric

1tbsp ground coriander

1x 400ml can of chopped tomatoes

1x 400ml can of coconut milk

2 large salad tomatoes, diced

To serve:

4x portion of rice or beans (around 75g of cooked rice or beans each), or low-carb alternative like cauliflower rice

Handful of coriander, rough chopped

METHOD

Preheat your oven to 200c

Prick the aubergine all over with a knife then place in a roasting tin with the plum tomatoes. Brush with olive oil then cook for 20 minutes, until the aubergine in soft

While the aubergine cooks make the sauce, fry the onion in the remaining olive oil for 5 minutes. Add the garlic and spices and cook for a minute then tip in the chopped tomatoes, salad tomatoes and coconut milk and simmer until the aubergine is ready

Set the aubergine to one side to cool and tip the tomatoes in the pan

Use a fork to hold the aubergine in place then carefully peel away the skin with a spoon and discard. Slice the aubergine into strips then add to the pan and simmer for a further 5 minutes

Portion out the rice or beans and top with the curry. Sprinkle over with chopped coriander to finish. Absolutely delicious – enjoy x

Featured

Baked apple & sultana with coconut and pecan crumble

a delicious modern update to the humble crumble. It’s healthy, gluten-free and vegan too!

Serves: 4

Prep time: 5 mins

Cooking time: 40 mins

INGREDIENTS

Apple & Sultana filling:

2 cooking apples, peeled, cored and rough-chopped into approximately 1cm squares

1tbsp vegan maple syrup (optional)

1tsp vanilla essence

1tsp mixed spice

1tsp ground cinnamon

1tsp coconut flour

35g sultanas, rough-chopped

Coconut and Pecan Crumble:

45g coconut flour

65g pecans

35g coconut oil

35g coconut sugar or other plant-based sugar alternative

Pinch of salt

METHOD

Preheat your oven to 200C

Add the filling ingredients to a large bowl and stir to combine

Whizz the crumble ingredients in a food processor

Add the filling to an oven proof dish and pat down so the crumble doesn’t fall through the cracks. Top with the crumble then bake on the middle shelf for 35-40 minutes. Absolutely delicious – enjoy x

Featured

Moroccan carrot & bean stew

for a taste of North Africa, try this super easy and delicious midweek meal…

Serves: 4

Prep time: 5 mins

Cooking time: 15 mins

INGREDIENTS

1tbsp extra virgin olive oil

1 brown onion, diced

1 large carrot, cut into batons

1x 400g tin of chopped tomatoes

500ml low sodium vegetable stock

1x 400g tin of black beans, rinsed and drained

1tbsp ground cinammon

1tbsp smoked paprika

1tbsp ground cumin

2 bay leaves

Salt and pepper, to season

METHOD

Fry the onion and carrot in the oil for 5 minutes then add everything and simmer for 15 minutes, stirring regularly. Discard the bay leaves and serve immediately. Enjoy my lovelies x

Featured

Moroccan bean stew

give your taste buds a party with this super easy midweek meal…

Serves: 4

Prep time: 5 mins

Cooking time: 15 mins

INGREDIENTS

1tbsp extra virgin olive oil

1 brown onion, diced

1 large carrot, diced

1x 400g tin of chopped tomatoes

500ml low sodium vegetable stock

1x 400g tin of cannellini beans, drained and rinsed

1x 400g tin of borlotti beans, as above

1tbsp ground cinammon

1tbsp smoked paprika

1tbsp ground cumin

2 bay leaves

Salt and pepper, to season

6 large handfuls of spinach leaves

METHOD

Fry the onion and carrot in the oil for 5 minutes then add everything but the spinach and simmer for 15 minutes, stirring regularly. With 3 minutes to go, stir in the spinach and cook until just wilted. Discard the bay leaves and serve immediately. Enjoy my lovelies x

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A humble bowl of vegan cheasy pasta in tomato sauce

quick, hassle-free and so tasty…

Serves: 4

Prep time: 5 mins

Cooking time: 10 mins

Cheasy pasta:

300g spaghetti

2tbsp vegan cream cheese

30g vegan mature cheddar, grated

Vegan tomato sauce:

1tbsp extra virgin olive oil

325g baby plum tomatoes, halved

500ml low sodium vegetable stock

2tbsp pasta water

2 bay leaves

Method

Cook the pasta according to packet instructions (usually around 10 minutes). While it cooks, make the sauce – fry the tomatoes in the olive oil for 5 minutes then add everything else and bring to the boil then simmer for 5 minutes to thicken the sauce. Cook for longer if you want an even thicker sauce (15 minutes usually does the trick). When the pasta’s ready, drain it (retaining 2tbsp pasta water for the sauce), melt the cheese in the pasta pan and stir in the pasta to coat. Plate the spaghetti and drizzle over the sauce. Enjoy my lovelies x

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Tomato, kale & bean stew with griddled vegan halloumi

a hearty and nutritious winter recipe

Serves: 4

Prep time: 5 mins

Cooking time: 25 mins

INGREDIENTS

1tbsp extra virgin olive oil

325g cherry tomatoes, halved

half a large carrot, cut into small batons

1 aubergine, cut into cubes

2tbsp tomato puree

500ml veg stock

2 bay leaves

1tsp oregano

100g kale

400g can of kidney beans, drained

1tsp olive oil

200g vegan halloumi, cut into cubes

sprinkle of dried rosemary

METHOD

Heat 1tbsp olive oil in a large pan and fry the tomatoes, carrot and aubergine for 5 mins. Add the tomato purée and fry for a minute then add the veg stock, bay leaves and oregano and simmer for 20 mins for the sauce to reduce and thicken. Add the kale in the last 10 mins (put the pan lid on to steam it) and the beans in the last 3 mins

In the final 5 mins, heat 1tsp oil and a sprinkling of rosemary in a separate griddle pan and grill the vegan halloumi for a couple of mins on each side

Remove the bay leaves from the pan then dish up and top with the griddled vegan halloumi. Enjoy my lovelies x

Featured

Effortless vegan cheesy Mushroom pasta

a super quick and tasty ‘from scratch’ meal that’s on the table in just 10 minutes…

Serves: 4

Prep time: under 5 minutes

Cooking time: around 5 minutes

INGREDIENTS

250g quick cook fusili

3tbsp vegan cream cheese

2tbsp vegan butter

250g button mushrooms, cut in half or quartered for the larger ones

1tsp thyme

30g vegan mature cheese, grated

Salt and freshly ground black pepper

METHOD

Cook the pasta (around 4 mins) then drain. Melt the vegan cream cheese in the pan then stir in the drained pasta to coat. Season.

Meanwhile, melt the vegan butter in a large frying pan or skillet and sauté the mushrooms for 4 minutes until caramelised. Add the thyme and vegan mature cheese and cook for a further minute to melt the cheese and coat the mushrooms. Season.

Plate the pasta and arrange the mushrooms on top. Serve with a simple green salad, chopped cherry tomatoes and olives. Enjoy my lovelies x

Featured

Quick & Delicious fresh pasta sauce

it’ll have you smacking your lips for more…

Serves: 4

Prep time: 5 minutes

Cooking time: 25 minutes

INGREDIENTS

250g fusili

Pasta sauce:

2tbsp olive oil

650g baby plum tomatoes, halved

30g vegan hard cheese, grated

500ml low-salt veg stock

4tbsp pasta water

1tsp oregano

2 bay leaves

1tbsp lemon juice

Salt and freshly ground black pepper

METHOD

Heat the olive oil in a large frying pan or skillet and sear the tomatoes for 5 minutes. Add the remaining sauce ingredients, stir well and simmer for 20 minutes until you have a nice thickened sauce. Remove the bay leaves.

Prepare your pasta to be ready with the sauce (check package instructions), it usually takes around 10 mins to cook

Plate the pasta and spoon over the sauce. Serve alongside a simple green salad and avocado drizzled with olive oil and lemon juice. Enjoy x

Featured

the rainbow breakfast bowl

start the day right with this little bowl of deliciousness…

Serves: 2

Prep time: 5

INGREDIENTS

6tbsp plant-based yoghurt

1 kiwi, peeled and cut into thin half-moons

2 strawberries, cut into fingers

Handful of blueberries

Handful of roasted chopped hazelnuts

METHOD

Portion the plant-based yoghurt evenly into two ramekins and swirl to finish. Layer the fruit on top starting with the strawberries then blueberries and kiwi. Sprinkle over with roasted chopped hazelnuts. Absolutely delicious – enjoy x

Featured

THE BEST ROAST VEG TRAY

a few extra steps make this the ultimate roast veg tray…

…the addition of mushrooms adds ‘meaty’ flavours and textures that’ll have you smacking your lips…

Serves | 4

Prep | 10 mins

Cook | 50 mins

INGREDIENTS

2tbsp olive oil, plus extra for drizzling

1tsp sage

1tsp thyme

2 large floury potatoes, cut into chunks

2 large carrots, peeled and cut into rough chunks

250g closed cup mushrooms, cleaned and halved or quartered for the larger ones

1/2 broccoli, cut into florets

100g frozen peas

250ml veg gravy

Salt and freshly ground black pepper, to season

METHOD

Preheat your oven to 230C

If you’re eating the roast veg alongside a plant based roast, check it’s cooking instructions

Microwave the potatoes for 10 mins

Add the olive oil to roasting tin along with the carrots, sage and thyme. Toss well and cook in the oven for 50 mins. Add the potatoes from the microwave. Season well

Heat a drizzle of oil in a skillet and sear the broccoli for 5 mins. Set aside. Do the same with the mushrooms

After 40 minutes, add the veg gravy and peas to the roasting tin and stir well. After 45 mins, add the mushrooms and broccoli and stir again

Serve family-style alongside a plant based roast, vegan Yorkshire puddings and lashings of hot veg gravy… absolutely delicious – enjoy x

Featured

Breakfast bowl with apple, kiwi and chopped hazelnuts

start the day right with this healthy and delicious vegan bowl

Serves | 2

Prep | a few minutes

Cook | 5 mins (optional)

INGREDIENTS

50g porridge oats with 350ml plant based milk or 10 ounces yegan yoghurt

2 apples, cored and cut into wedges

2 kiwis, peeled and cut into fingers

Roasted chopped hazelnuts, handful of

Lemon dressing (optional):

50g sugar alternative

175g water

1 small lemon, zest and juice of

METHOD

To make the porridge put the oats and plant-based milk in a sauce pan and simmer for 4-5 mins, stirring occasionally to catch it from sticking to the bottom of the pan. Divide into bowls and swirl to finish. Add a dash more milk. Alternatively, spoon the yogurt into bowls, stir to loosen and swirl to finish. Top with the fruit, scatter with chopped hazelnuts and serve immediately. Absolutely delicious – enjoy x

If using the lemon dressing, make it in advance as it needs time to cool: add all the ingredients to a saucepan, bring to the boil then simmer for a few minutes, stirring occasionally, until thickened. Refrigerate and only pour on the fruit when it’s completely cool.

Featured

Classic vegan Pesto

Slather over pasta or cannellini beans for a mouthwatering meal…

Serves: 4

Prep time: a few minutes

INGREDIENTS

30g basil, leaves only

30g pine nuts, toasted

30g vegan cheese, grated

1/2 lemon, zest and juice of

Extra virgin olive oil

Salt and freshly ground black pepper, to taste

METHOD

Add all the ingredients to a food processor and pulse briefly to a paste with some texture. Stir through cooked pasta or cannellini beans for a mouthwatering meal. Absolutely delicious – enjoy x

Featured

the superfood breakfast bowl

start the day right with this little bowl of deliciousness…

Serves: 1

Prep time: a few minutes

INGREDIENTS

3tbsp plant based yoghurt

3 strawberries, cut into fingers

Handful of blueberries

Handful of chopped walnuts

Cinnamon, sprinkle of

METHOD

Arrange the blueberries in the bowl, add the yoghurt and top with the strawberries and walnuts. Sprinkle over with cinammon. Absolutely delicious – enjoy x

Featured

Delicious Homemade vegan tomato pasta sauce

fresh & tasty and probably cheaper than anything off the shelf…

Serves: 4

Prep time: 5 minutes

Cooking time: 10 minutes

INGREDIENTS

1tbsp olive oil, plus extra to drizzle

250g punnet of cherry tomatoes, halved

2tbsp tomato puree

1tbsp paprika

30g vegan hard cheese, grated

150ml pasta water

Salt and freshly ground black pepper, to season

Oregano, sprinkle of

METHOD

Cook your pasta (generally around 10 mins). Meanwhile, fry the tomatoes in oil for 5 minutes, or until softened. Add the cheese and paprika and stir until combined then tip in the pasta water, stir and simmer for a few minutes until the pasta is ready

Portion the pasta into serving bowls then top with the tomato sauce and a generous sprinkle of oregano. Serve with big hunks of bread to mop the sauce. Absolutely delicious – enjoy x

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Middle Eastern Couscous with Griddled peppers and Asparagus

This tasty midweek meal is quick and easy to make…

Serves: 4

Prep time: 5 minutes

Cooking time: 10 minutes

INGREDIENTS

Couscous:

100g couscous

100ml water, just boiled

2tbsp olive oil

2tbsp lemon juice

1tbsp garam masala

25g dried apricots, rough-chopped

25g sultanas, rough-chopped

1tsp mint, fresh (chopped) or dried

1/2 small cucumber, diced

Salt and freshly ground black pepper, to taste

Griddled Peppers and Asparagus:

3 mixed peppers, thinly-sliced

100g asparagus tips, rough-chopped

1tbsp olive oil

Salt and freshly ground black pepper, to taste

METHOD

• Add the grains to a large bowl with a drizzle of oil and stir through (the oil will help to separate the grains). Add the warm water, lemon juice and garam masala and gently stir through. Leave until cooked (around 5-10 mins) when it should be soft. Fluff it up with a fork

• Meanwhile, heat 1tbsp of oil in a griddle pan and fry the peppers and asparagus for 5 minutes, or until lightly charred and softened with some bite, tossing occasionally

• Place the couscous into a serving bowl. Stir through the apricots, sultanas and mint then the cucumber and griddled vegetables. Add a drizzle of olive oil and season with salt and pepper. Serve alongside hummus and pitta breads for a quick and easy midweek meal. Absolutely delicious – enjoy x

Featured

Vegan Moroccan beetroot, bean & avocado salad

transport yourself to sunnier climbs with this delicious and healthy salad…

Prep | 10 mins

Cook | 20 minutes

Serves | 4

INGREDIENTS

300g cooked beetroot, cubed

2tbsp red wine vinegar

4tbsp olive oil

400g can of borlotti beans

Juice of 1 lemon

2x avocado’s, cubed

1tbsp chopped parsley (fresh is preferable)

1tbsp ground cumin (or ground coriander)

Sea salt and freshly ground black pepper, to season

Topping:

Za’atar, sprinkle of

METHOD

Preheat the oven to 200c. Add the beetroot to a roasting tin, drizzle with 2tbsp olive oil and cook for 15 mins. Add the red wine vinegar, toss to coat, and cook for a further 5 minutes. At the same time, cook the beans then drain and add to the roasting tin along with a drizzle of olive oil, the lemon juice, parsley and cumin. Season to taste. Toss to combine then portion into serving bowls. Top with the avocado, a drizzle of olive oil and a sprinkle of za’atar. Serve alongside hummus, pitta bread and a simple leafy salad. Absolutely Delicious. Enjoy x

Featured

Vegan smoky tomato and sausage pasta

this stress-free quick recipe is a firm favourite in my house…

Prep | 5 mins

Cook | around 14 minutes

Serves | 4

INGREDIENTS

250g mixed pasta of choice

6 vegan sausages

Smoky Tomato Sauce:

2tbsp extra virgin olive oil (plus extra for drizzling)

500g punnet of cherry tomatoes, halved

1x400g can of chopped tomatoes

1tbsp lemon juice

1tbsp smoked paprika

3tbsp pasta water

30g hard vegan cheese, grated

Salt and freshly ground black pepper

Topping:

1tsp cumin seeds (optional)

METHOD

Cook the pasta and sausages according to packet instructions (around 14 mins)

Meanwhile, heat the oil in a deep pan and fry the tomatoes for 5 minutes. Tip in the rest of the ingredients for the Smoky Tomato Sauce and simmer until the pasta’s ready. Drain the pasta and add to the pan. Stir well to combine then portion into serving bowls

Allow the sausages to cool slightly then carefully cut into bite-sized pieces and add to each bowl. To finish, add a drizzle of olive oil and scatter with cumin seeds. Serve with a simple side salad if you like. Absolutely Delicious. Enjoy x

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Middle Eastern tomato and bean vegan salad

Spice up your supper with this super-easy Middle Eastern side…

Prep | 10 mins

Serves | 4

INGREDIENTS

1x400g can of cannellini beans

1x500g punnet of cherry tomatoes, thinly sliced

Dressing:

2tbsp lemon juice

3tbsp extra virgin olive oil

handful of flat-leaf parsley, rough chopped

1tsp ground cumin

Salt and freshly ground black pepper

METHOD

Heat the cannellini beans as directed by the can (usually a couple of minutes) then drain and tip into a serving dish along with the tomatoes. Whisk the dressing, add to the dish and stir well to combine. Serve alongside vegan sausage rolls or pies. Absolutely Delicious. Enjoy x

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Vegan Thai Apple Salad

For a flavour of Asia, try this healthy and delicious salad…

Prep | 10 mins

Serves | 4

INGREDIENTS

5 red apples, cut into thin strips

10 cherry tomatoes, thinly cut

1tbsp lime juice

Dressing:

1 red chilli, seeded and finely chopped

1tsp sugar alternative

1tbsp dried ground coriander

2tbsp lime juice

Topping:

1tsp cumin seeds

METHOD

Whisk the dressing ingredients together to form a paste. Toss the apple in the lime straight after cutting to maintain its colour. Add the tomatoes, drizzle over the dressing and top with cumin seeds. Serve alongside vegan sausage rolls or pies. Absolutely Delicious. Enjoy x

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Marvellous Middle Eastern Couscous

Spice up your dinner with this delicious side salad

Serves: 4

Prep time: 5 minutes

Cooking time: 12 minutes

Ingredients

100g giant wholewheat couscous
300ml cold water
2tbsp olive oil
2tbsp lemon juice
1tbsp garam masala
25g dried apricots, chopped
25g sultanas, chopped
1tsp mint, fresh (chopped) or dried
Salt and pepper

Method

Add a splash of olive oil to a frying pan on low heat and gently toss the grains until golden (around 2-3 mins)
Add 250ml of the water, lemon juice and garam masala to the pan and stir to combine
Gradually add more water and stir well. The Couscous is ready when it’s soft (around 10 mins)
Drain any excess water and place the couscous into a serving dish. Stir through the apricots, sultanas and mint. Add a drizzle of olive oil and season with salt and pepper. Enjoy as a side with your vegan main course of choice

Enjoy x

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Vegan Spinach Spaghetti

a super easy and delicious midweek meal that’s ready in a flash…

Prep | 5 mins

Cook | 10 minutes

Serves | 4

INGREDIENTS

500g spaghetti

500g spinach leaves

2tbsp lemon juice

2tbsp vegan cream cheese

3tbsp extra virgin olive oil

50g vegan Parmesan, grated

Salt and lots of freshly ground black pepper

Chilli flakes (optional)

METHOD

Cook the spaghetti according to packet instructions (around 10 mins)

Meanwhile, place the spinach in a pan of boiling water for a minute. Plunge in a bowl of cold water then roll into little balls and squeeze out all the water. Rough chop, drizzle over with lemon juice and set aside

When the spaghetti is cooked, reserve 3tbsp of pasta water then drain. Add the pasta back to the pan along with the pasta water, olive oil, vegan cream cheese and seasoning and toss well to coat

Portion into serving bowls, sprinkle over with vegan Parmesan and arrange the spinach around the bowl. Add a sprinkling of chilli flakes, if you like, or some garlic fried in a little oil. Absolutely Delicious. Enjoy x

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Vegan stir fry with rice & beans

Super quick, super tasty…

Prep | 5 mins

Cook | 5 minutes

Serves | 4

INGREDIENTS

2tbsp olive oil

1 carrot, peeled and cut lengthways into

quarters (or halves for the smaller ones)

100g sprouts, washed, peeled, trimmed and halved or quartered

250g pak choi, each leaf quartered

1tbsp lemon juice

1tbsp soy sauce

1x 400g tin of barlotti beans

1x pouch quick cook jasmine rice

Sea salt and freshly ground black pepper, to taste

METHOD

Heat the oil in a large wok and stir fry the carrot, sprouts and pak choi for 5 minutes

While the veg cooks, heat the rice and beans and set aside

When the veg is ready add the rice, beans, lemon juice and seasoning and toss well to combine. Absolutely Delicious. Enjoy x

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three plate vegan Tapas

for a taste of spain, try this trouble-free tapas trio…

Prep | under 10 mins

Cook | 20 mins

Serves | 4

INGREDIENTS

Pisto (Spanish Ratatouille) with Beans:

1tbsp olive oil

1 red pepper, diced

1 green pepper, diced

Large handful cherry tomatoes, diced

1 aubergine, diced

1/2tbsp smoked paprika

2tbsp lemon juice

Sea salt, pinch of

Freshly ground black pepper

1x 400g tin chopped tomatoes plus 1/2 tin of water

1tbsp tomato puree

1x 400g tin of cannellini beans

Seared Courgette with Mint:

1 large courgette, cut into 1cm slices

Dressing (whisk together…):

3tbsp olive oil

juice of 1/2 lemon

1tsp balsamic vinegar

Sea salt

Freshly ground black pepper

Topping:

Zest of 1 lemon

1 tbsp fresh mint, chopped

Padron Peppers:

1tbsp olive oil

130g Padron peppers

Sea salt

METHOD

First, make the ratatouille. Fry the peppers, aubergine and fresh tomatoes in a large skillet or frying pan for 5 minutes. Add everything but the beans and simmer for 15 minutes. Add the beans in the final three minutes of cooking and season to taste

While the ratatouille cooks, make the courgette dish. Heat another large skillet and carefully add the courgette slices. Sear for 3 mins each side. Place on a plate, drizzle over with the dressing and scatter with mint and lemon zest

Now make the padron peppers. In a separate frying pan, gently heat the oil over medium heat. Fry the peppers until their skin starts to blister (it’ll only take a minute or two). Add to a plate and sprinkle over with sea salt.

Serve family-style with big hunks of fresh bread to mop the sauce. Absolutely Delicious. Enjoy x

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Seared gem lettuce with stir fried vegetables & roasted hazelnuts

A super healthy, quick and delicious warm winter salad…

Prep | 5 mins

Cook | 5 minutes

Serves | 4

INGREDIENTS

2tbsp olive oil

4 baby gem lettuces, quartered

Stir fry:

1 carrot, peeled and cut lengthways into quarters (or halves for the smaller ones)

100g sprouts, washed, peeled, trimmed and halved or quartered

250g pak choi, each leaf quartered

1tbsp soy sauce

Roasted chopped hazelnuts, handful of

METHOD

Heat the oil in a large frying pan or skillet and stir fry the carrot, sprouts and pak Choi for 5 minutes. Stir in the soy sauce

Meanwhile, lightly brush the baby gem with olive oil and fry cut-side-down in a separate skillet for 3 minutes

Arrange the baby gem around the rim of the plate, add the stir fry in the middle and scatter over with chopped hazelnuts. Serve as a warm salad or as a main course with rice on the side. Absolutely Delicious. Enjoy x

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Kale pesto pasta

Try this yummy twist on traditional pesto pasta; it’s ready in no time at all…

Prep | 3 mins

Cook | around 12 minutes

Serves | 4

INGREDIENTS

400g linguine

3tbsp pasta water

Pesto:

85g kale

85g vegan Parmesan, grated

85g pine nuts, toasted

85ml olive oil

85ml extra virgin olive oil

3tbsp lemon juice

Sea salt and freshly ground black pepper, to season

METHOD

Cook the pasta according to packet instructions (around 10 minutes)

Meanwhile whizz all the pesto ingredients to a rough paste in a food processor then gently heat on the stove

When the spaghetti’s cooked, reserve 3tbsp of pasta water then drain. Add the pasta back to the pan along with the pasta water, pesto and seasoning. Toss well to coat and heat through for a couple of minutes. Serve with your side salad of choice. Absolutely Delicious. Enjoy x

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Easy and hassle-free vegan roast dinner

Prep’d in under 15 minutes…

Prep | around 15 mins

Cook | around 30 mins (limited hands-on time)

Serves | 4

INGREDIENTS

Hassle-free Ultimate Roast Potatoes:

1kg Maris Piper potatoes, each washed and cut into four similar-sized chunks

2tbsp olive oil

Sea salt and freshly ground black pepper, to taste

Awesome Easy Sprouts:

1tbsp olive oil

100g sprouts, washed, peeled, trimmed and halved

Sea salt and freshly ground black pepper, to taste

Maple-roasted Carrots and Parsnips:

450g carrots, peeled and cut lengthways into quarters (or halves for the smaller ones)

450g parsnips, as above

Maple Glaze:

4tbsp pure maple syrup

3tbsp olive oil

2tbsp vegan wholegrain mustard

Sea salt and freshly ground black pepper, to taste

Serve with:

8x meatless fillets

Stuffing

Gravy

Redcurrent jelly

METHOD

Preheat your oven to 220C

Whisk the Maple Glaze ingredients then add to a roasting tin. Tip in the carrots and parsnips and coat well. Add the roast potato ingredients to a separate roasting tin and toss well to combine. Add the sprout ingredients to another roasting tin (or add to the potatoes to save on washing up). Roast everything for around 30 mins or until the veg is tender with some char. Turn over halfway through.

Cook the meatless fillets according to packet instructions (usually less than the veg)

Portion everything onto individual plates and serve alongside gravy, stuffing and redcurrant jelly. Absolutely Delicious! Enjoy x

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Vegan cheese and black pepper pasta (Cacio e Pepe)

This simple, healthy and super-tasty vegan meal is on the table in just 15 minutes!

Prep | 5 mins

Cook | 10 mins

Serves | 4

INGREDIENTS

2tbsp olive oil

1 brown onion, diced

250g mixed pasta – spaghetti, fusilli, conchiglioni

3 tbsp vegan cream cheese

30g vegan Parmesan, grated

30g vegan mature cheese, grated

3tbsp pasta water

Sea salt, pinch of

Freshly ground black pepper, lots of

METHOD

Cook the spaghetti according to instructions (around 10 mins). While it cooks, sauté the onion in 1tbsp olive oil for 5 mins until lightly golden

When the pastas ready, drain (retaining 3tbsp pasta water) and add back to the pan along with the retained pasta water, 1tbsp olive oil, all the cheese and seasoning. Heat on low and stir until the cheese has melted and is well combined with the pasta

Portion the spaghetti in to serving dishes and top with more freshly ground black pepper. Serve alongside a pickled tomato & cucumber salad. Absolutely delicious! Enjoy x

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Broccoli and courgette tempura

delicious vegan snacking…

Prep | 5 mins

Cook | around 10 mins

Serves | 4

INGREDIENTS

1 large courgette, approx 200g, cut into fries

1 broccoli, approx 350g, cut into florets

Vegetable oil, enough to quarter-fill a wok

Batter:

150g plain flour

150g cornflour

210ml sparking water, chilled

Sea salt, pinch of

METHOD

Blanch the broccoli in simmering water for a couple of mins, drain well and set aside to cool

Add the oil to a wok and heat until it reaches around 170C (this usually takes my gas hob a couple of minutes when on high)

Sieve the flour and salt into a large bowl. Create a well in the centre, add the water a little at a time and whisk to achieve a smooth creamy texture. Add the fries and florets and toss well to coat

Cook in 3 batches# for 2 mins at a time until crisp and golden. Use a slotted spoon to carefully add each batch to the hot oil (it’ll spit so watch out*). When they’re ready, use your slotted spoon to transfer the batch to kitchen paper and drain for a couple of mins. Repeat for all batches.

Sprinkle with sea salt and eat while still warm. Serve with dips, rice, noodles and pickles. Absolutely Delicious. Enjoy x

# adding the lot in one go will reduce the oils cooking temp resulting in mushy tempura

*never leave hot oil unattended as it’s dangerous

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DELICIOUS VEGAN FRUIT CRUMBLE WITH NO ADDED REFINED SUGAR

The ultimate in guilt-free puddings, ideal for cosy winter nights in by the fire…

Prep | 5 mins

Cook | approx 30 mins + 10 mins to cool

Serves | 8

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Refined Sugar Free

INGREDIENTS

Filling:

450g frozen berries, defrosted

30g equivalent of sugar from a plant-based natural substitute

Crumble:

175g wholemeal flour

110g vegan butter (or dairy-free spread), cold, cut into small pieces

40g equivalent of sugar from a plant-based natural substitute

Low-sodium sea salt, pinch of

METHOD

Preheat your oven to 190C

Combine the flour, sugar alternative and salt in a bowl and using your finger tips gently rub the butter / spread into the flour to make a moist crumb topping

Add the brambles to a suitable baking dish. Press down the fruit to prevent crumble from falling through the gaps and sprinkle over with the sugar alternative. Spread the crumble evenly around the dish. Gently pat down the crumb to help form a crust during the bake

Place on a baking tray in the middle of the oven and cook for 30 minutes, or until the crumble is golden. Set aside to cool for 10 minutes before serving. Absolutely Delicious. Enjoy x

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A warm salad of beetroot, beans & feta

A delicious healthy salad that’s easy to make

Prep | less than 5 mins

Cook | 20 mins

INGREDIENTS

500g cooked beetroot, cut into wedges

2tbsp red wine vinegar

1tbsp, extra virgin olive oil

400g tin cannellini beans

Salt and freshly ground black pepper

Large handful of flat-leaf parsley, rough-chopped

100g vegan feta, crumbled

Handful of walnuts, rough chopped

METHOD

Preheat the oven to 200c. Add the beetroot to a roasting tin, drizzle with oil and cook for 15 mins. Add the red wine vinegar, toss to coat, and cook for a further 5 minutes. At the same time, cook the beans then drain and add to the roasting tin along with a drizzle of olive oil, the parsley and some seasoning. Toss to coat then portion into serving dishes and top with the feta and chopped walnuts. Serve warm. Absolutely delicious! Enjoy x

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Vegan sticky chicken stir fry

I’m slightly obsessed with this delicious stir fry…

Prep | 5 mins

Cook | as above

Serves | 4

INGREDIENTS

1tbsp vegetable oil

1 large broccoli, cut into florets

1 red pepper, cut into chip-length batons

1 yellow pepper, as above

350g tofu, halve widthways then cut into long strips; dust one-side with plain flour

3tbsp soy sauce, or to taste

1tbsp ground ginger

1 pouch of quick cook jasmine rice

nigella seeds, sprinkle of

METHOD

Add 1tbsp of vegetable oil to a large frying pan/skillet and heat on high for a minute. Carefully add the dusted lengths of tofu and the vegetables and fry for 5 minutes. Stir the vegetables occasionally but leave the tofu

Meanwhile, cook the rice according to packet instructions (around 2 minutes). Add the rice, soy sauce and ginger to the vegetables and stir well to combine

Portion into serving bowls and top with a sprinkling of nigella seeds. Absolutely Delicious. Enjoy x

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a tapa of roast cabbage wedges with vegan mayo

an easy appetiser that’s absolutely delicious!…

INGREDIENTS

2tbsp olive oil
savoy cabbage, cut into 5 wedges
sea salt and freshly ground black pepper, to season

serve with:

lemon juice, drizzle of
vegan mayo, dollop of

METHOD

Preheat your oven to 230C. Rub the wedges with oil and season with sea salt and pepper. Place in a roasting tin on the middle shelf for 20 minutes, or until the leaves have some char. Drizzle with lemon juice and serve with vegan mayo. Absolutely Delicious! Enjoy x

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The perfect Hassle-free vegan Sunday roast

Prep’d in under 15 minutes…

Prep | around 15 mins

Cook | around 30 mins (limited hands-on time)

Serves | 4

INGREDIENTS

Hassle-free Ultimate Roast Potatoes:

1kg Maris Piper potatoes, each washed and cut into four similar-sized chunks

2tbsp olive oil

Sea salt and freshly ground black pepper, to taste

Awesome Easy Sprouts:

1tbsp olive oil

100g sprouts, washed, peeled, trimmed and halved

Sea salt and freshly ground black pepper, to taste

Maple-roasted Carrots and Parsnips:

450g carrots, peeled and cut lengthways into quarters (or halves for the smaller ones)

450g parsnips, as above

Maple Glaze:

4tbsp pure maple syrup

3tbsp olive oil

2tbsp vegan wholegrain mustard

Sea salt and freshly ground black pepper, to taste

Serve with:

8x meatless fillets

Stuffing

Gravy

Redcurrent jelly

METHOD

Preheat your oven to 220C

Cook the meatless fillets according to packet instructions (usually less than the veg)

Portion everything onto individual plates and serve alongside gravy, stuffing and redcurrant jelly. Absolutely Delicious! Enjoy x

Featured

Vegan caramelised apple sausage rolls with sage & feta

so moreish…

Prep | 5 mins

Cook | around 35 mins

Makes | 10 sausage rolls

INGREDIENTS

1x 320g vegan puff pastry sheet

1tbsp olive oil

1 red onion, diced

2x cooking apples, peeled, cored and diced

1tsp dried sage or small bunch of fresh sage, leaves chopped

1tbsp sugar alternative

6x vegan sausages (approx 250g)

200g vegan feta, cut into small cubes

1tsp chilli flakes (optional)

1tbsp low sodium soy sauce

METHOD

Preheat your oven to 200C

Heat the oil in a large frying pan, add the onion, sage, apple and sugar substitute and cook for approximately 15 minutes, or until caramelised. Stir occasionally to avoid catching.

Warm the sausages for 2 minutes in a microwave then crumble with the back of a fork and add to the pan. Stir well to combine then take off the heat and allow to cool.

Meanwhile place a baking sheet on a baking tray, add the pastry on top and divide it in two lengthways.

Add the sausage mix in the middle of each half. Top with the feta and chili (if using) then fold over the pastry and create a seal by pressing the edge with a fork. Brush generously with soy sauce for a lovely golden finish. Bake for around 20 minutes. Absolutely Delicious! Enjoy x

Featured

GNOCCHI WITH LEEKS & WALNUT PESTO

Quick, healthy and delicious…

Serves | 2

Prep | 5 mins

Cook | 10 mins

INGREDIENTS

2tbsp olive oil

500g fresh gnocchi

2 leeks, thinly sliced

Juice of 1/2 lemon (retain rest for dressing)

3tbsp vegan cream cheese

Lots of freshly ground black pepper

Walnut pesto:

50g walnuts, rough chopped

15g flat leaf parsley, finely chopped

Zest of 1 lemon

25g vegan Parmesan, grated

METHOD

Sauté the leeks for 10 minutes and make the pesto while they cook. Prepare the gnocchi a few minutes before the leeks are ready, drain and add to the pan. Stir in the cream cheese. Portion onto serving plates, squeeze over with lemon juice and top generously with the pesto. Absolutely Delicious! Enjoy x

Featured

Vegan butter and cheese pasta (fettuccine Alfredo)

A crowd pleaser with just four ingredients…

Prep | 3 mins

Cook | around 12 mins

Serves | 4

INGREDIENTS

450g vegan fettuccine

115g vegan Parmesan, grated

5tbsp vegan butter, cut into squares

Salt, pinch of

METHOD

Cook the pasta according to packet instructions (around 12 mins). Reserve 125ml of pasta water. Drain the pasta and add back the pan on a low heat. Add in the butter, cheese and pasta water and stir vigorously for a minute to combine. Put the lid on and take off the heat, leave for a minute then stir vigorously again. Portion into individual bowls.

This is the traditional method updated with vegan ingredients. Make it your own by adding lots of freshly ground black pepper, chili flakes or garlic (minced and gently fried for 30-60 seconds). I like to serve it with a simple tomato and avocado salad. Absolutely Delicious! Enjoy x

Featured

Gnocchi with leeks tomatoes and walnut pesto

Comforting, healthy and delicious…

Serves | 2

Prep | 5 mins

Cook | 10 mins

INGREDIENTS

2tbsp olive oil

500g fresh gnocchi

2 leeks, thinly sliced

Juice of 1/2 lemon (retain rest for dressing)

3tbsp vegan cream cheese

2 salad tomatoes, diced

Lots of freshly ground black pepper

Walnut pesto

50g walnuts, rough chopped

15g flat leaf parsley, finely chopped

Zest of 1 lemon

25g vegan Parmesan, grated

METHOD

Sauté leeks for 10 mins and, while it cooks, make the pesto. Cook the gnocchi 2 mins before the leeks are ready, drain and add to the pan. Add the tomatoes. Stir in the cream cheese. Squeeze over with lemon juice. Portion into serving plates and top with a generous portion of pesto. Absolutely Delicious! Enjoy x

Featured

Roast pepper & tomato smoky beans with baked potato and vegan cheese

An easy dinner with minimum fuss and maximum flavour…

Prep | 5 mins

Cook | around 25 mins

Serves | 2

INGREDIENTS

2x large white potatoes (Kind Edward, if possible)

2tbsp vegan butter

Large handful of vegan cheese, grated

Smoky Beans

1x 400g tin of baked beans

1tbsp smoked paprika

Roast Peppers & Tomatoes

1tbsp extra virgin olive oil

3x mixed peppers

3x salad tomatoes

Large handful of cherry tomatoes

Pinch of sea salt

Freshly ground black pepper

METHOD

Preheat your oven to 230C

Microwave the potatoes for 20 mins then wrap in foil and cook in the oven for another 10 mins

Add the ingredients for ‘Roast Peppers & Tomatoes’ to a roasting tin and cook on the top shelf for 20 mins then set aside to cool

Add the ingredients for ‘Smoky Beans’ to a saucepan and cook to reduce and thicken

When the veg has cooled, deseed the peppers and dice; dice the tomatoes. Add to the saucepan along with the cooking juices. Stir well, heat through and portion into individual ramekins. Serve alongside baked potatoes with lashing of vegan butter and cheese. Absolutely Delicious! Enjoy x

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Vegan one pot slow-cooked rice and bean stew

My go to comfort food on cold wintery nights

Prep | 10 mins

Cook | around 20 mins

Serves | 4

INGREDIENTS

1tbsp olive oil

4 celery sticks, thinly sliced

1 leek, thinly sliced

Yellow and green pepper, diced

1 courgette, diced

1 aubergine, diced

1tbsp red wine vinegar

500ml veg stock

1x 400g tin of chopped tomatoes

1x 400g cannellini beans, drained and washed

1x pouch of basmati rice

Large handful of flat-leaf parsley, stalks bashed and leaves picked

Sea salt and freshly ground black pepper

METHOD

Heat the oil in a large frying pan or skillet and fry the leek, celery sticks and peppers for 5 minutes. Add everything else except half the parsley leaves, the rice and beans, stir well, bring to the boil and simmer for at least 10 minutes*. Add the beans. Cook the rice according to packet instructions (usually around 2 mins) and stir into the stew. Remove the parsley stalks before serving.

Portion into serving bowls and sprinkle over with chopped parsley. Serve with big hunks of bread to mop the sauce. Absolutely Delicious! Enjoy x

*I prefer to slow cook for at least an hour for maximum flavour but, if pressed for time, 10 mins is just enough

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Vegan crispy chicken stir fry wrap

I’m slightly obsessed with this delicious vegan-take on street food…

Prep | less than 10 mins

Cook | as above

Serves | 4

INGREDIENTS

For the wok:

1tbsp vegetable oil

1 large broccoli, cut into florets

1 large carrot, cut into chip-length batons

150g beansprouts

For the frying pan/skillet:

1tbsp vegetable oil

350g silken tofu, halve widthways then cut into long strips; dust one-side with plain flour

Sauce, whisk the following in a small bowl:

2tbsp Low sodium soy sauce

1tbsp Cider vinegar

2tbsp Sesame oil

2tbsp Maple syrup

1tsp Ground ginger

1tsp Cornflour

150ml veg stock + extra if you like a thinner sauce

To build the wrap:

1 pouch, quick-cook rice

4 wraps

4 spring onions, cut on the diagonal

Kitchen foil, 4x pieces large enough to cover a dinner plate

METHOD

Add 1tbsp of vegetable oil to a large frying pan/skillet and to a wok and heat on high for a minute. Carefully add the dusted lengths of tofu to the skillet and the vegetables to the wok. Fry for 5 minutes. Stir the veg occasionally but leave the tofu

Meanwhile, add the sauce to a saucepan on high heat, boil then simmer for 5 minutes. Cook the rice according to packet instructions (around 2 minutes). Add the sauce and rice to the vegetables and stir well to combine

Arrange the foil on each plate and place a wrap on top. Carefully add the rice and vegetables in the middle and top with the crispy tofu. To make the wrap, fold the two sides over the middle, fold the bottom over an inch or so then roll in the foil to seal. Top with the spring onions and serve immediately. Absolutely Delicious. Enjoy x