Roast Aubergine and tomato vegan curry

lots of taste with minimum fuss…

Serves: 4

Prep time: 5 mins

Cooking time: 25 mins

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal

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

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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

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | gluten-free

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

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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

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 20 minute meal

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

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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

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 20 minute meal

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

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 15 minute meal

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

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal

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

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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

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 10 minute meal

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

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Quick & Delicious fresh pasta sauce

it’ll have you smacking your lips for more…

Serves: 4

Prep time: 5 minutes

Cooking time: 25 minutes

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal

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

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the rainbow breakfast bowl

start the day right with this little bowl of deliciousness…

Serves: 2

Prep time: 5

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | quick breakfast

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

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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

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free

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

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