Sizzling paprika vegetables over vegan noodles

Prep | 5 mins

Cook | 10 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 15 Minute meal

INGREDIENTS

3tbsp vegetable oil

250g pack of Pak Choi, thinly sliced

Half a large carrot, cut into thin half moons

1 head of broccoli, cut into florets

300g vegan noodles

Seasoning:

1tbsp reduced sodium soy sauce

1tbsp paprika

1tsp ground ginger

Topping:

2tsp toasted sesame seeds

Chilli flakes, sprinkling of

METHOD

Heat the oil in a large frying pan or wok. Add the onion and carrots with a pinch of salt and stir-fry for 2 minutes. Cook the noodles. Add the remaining vegetables to the pan and stir-fry for a further 5 minutes or until the vegetables are tender-crisp. Add the seasoning, stir well and cook for a minute or until well-blended. Portion into serving bowls and top with toasted sesame seeds and chilli flakes. Absolutely Delicious. Enjoy x

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Bombay Potato & Pea Vegan Curry

Prep | 5 mins

Cook | 25 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 30 Minute meal

INGREDIENTS

3tbsp sunflower oil

1 brown onion, diced

800kg potatoes, cut into bite-sized chunks

100g frozen peas

Tomato Sauce:

Thumb-sized piece of ginger or 1tbsp ground ginger

2 large garlic cloves

8 large vine tomatoes

Spice Mix:

4tbsp tomato puree

2 green chillies, deseeded, halved and thinly sliced

1tsp black mustard seeds

1tbsp ground coriander

1tsp turmeric

1tbsp ground cumin

1tbsp garam masala

Topping:

Small bunch of coriander, chopped

METHOD

Place the potatoes on a suitable plate, cover with cling and cook in the microwave for 10 minutes on high

Meanwhile blitz the Tomato Sauce ingredients in a blender and set aside

Heat the oil in a large frying pan. Add the onion with a big pinch of salt and fry for 5 minutes. Add the Spice Mix ingredients, stir well and fry for a further two minutes. Add the Tomato Sauce and peas and bring to a simmer. Tip in the potatoes and heat through. Absolutely Delicious. Enjoy x

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The Best Vegan Mac ‘n’ Cheese ever, I Promise!

If you’re after mouthfuls of gooey cheesy deliciousness then this recipe is for you: crispy on top; smooth and creamy underneath, it’s decadent soul food at its very best!

Prep | 10 mins

Cook | 10 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 20 Minute meal

INGREDIENTS

• 300g dried macaroni

• 30g vegan butter

• 25g flour

• 500ml soya milk

• 1tsp mustard (or to taste – I prefer 2tsp)

• 200g extra mature vegan cheddar, grated

• 1tsp smoked paprika (or to taste – I prefer 1tbsp)

• 1tbsp vegan Worcester Sauce

• Salt and pepper, to taste

• 3tbsp pasta water, reserved after cooking

METHOD

• Preheat your oven to 220C / 200C fan / Gas Mark 7

• Cook the macaroni for a couple of minutes less than normal as it’ll cook further in the oven

• While the macaroni is cooking make the roux / cheese sauce. Melt the butter in a pan on a low heat then add the flour and stir until combined. Cook for a further 2 minutes stirring frequently. The mixture will get stiff but that’s normal

• Gradually add the milk, stirring constantly, to loosen the mixture and when fully combined gradually add more milk. Done over a low heat this should lead to a smooth sauce but you can whisk out any lumps

• When all the milk is incorporated add the mustard, smoked paprika, Worcester Sauce and season to taste. Add half the cheese and stir to combine then turn off the heat

• Drain the pasta when its ready, reserving 3tbsp of the cooking water

• Add the pasta and cooking water into the sauce and stir well

• Pour into a shallow ovenproof dish and sprinkle over the remaining cheese

• Bake for around 10 minutes or slightly longer, until the top has taken on a nice brown colour and the bottom is gooey and creamy. Absolutely Delicious. Enjoy x

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Tomato, red pepper & Kale Vegan curry

Prep | 5 mins

Cook | 25 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 30 Minute meal

INGREDIENTS

⁃ 1tbsp veg oil

⁃ 2x punnets (approx. 800g) of piccolini cherry tomatoes, rough chopped

⁃ 6 salad tomatoes, rough chopped

⁃ 1x 400g tin of cannellini beans

⁃ 1 red pepper, cubed

⁃ 4tbsp tomato puree

⁃ 190ml cold water

⁃ 50g kale (stalks removed) or cavelo nero

⁃ 2tbsp curry powder

⁃ 1tbsp ground cumin

⁃ 1tbsp lemon juice

⁃ Salt and freshly ground black pepper, to taste

METHOD

Heat the oil in a large frying pan then add the tomatoes and fry for 5 minutes. Turn down the heat and simmer for 10 minutes. Add everything else, stir well and cook for a further 10 minutes. Mash half the beans with a potato masher to thicken the sauce. Absolutely Delicious. Enjoy x

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Cauliflower & spinach vegan curry

Prep | 5 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 20 Minute meal

INGREDIENTS

Knob of plat-based butter

1tbsp vegetable oil

1 head of cauliflower, cut into bite sized chunks/florets

190ml veg stock

1x 250g bag of spinach

1x 400g tin of butter beans

3tbsp tomato puree

1tbsp cumin

1tbsp ginger

Salt and freshly ground black pepper, to taste

Topping (optional):

Sprinkling of spring onion, cut on the diagonal

METHOD

Heat the butter and oil in a large frying pan then add the cauliflower and sear for 10 minutes, tossing halfway through. Add the purée, cumin and ginger and stir well then cook for a minute. Add everything else and cook for a further 3-4 minutes, or until the spinach has wilted. Absolutely Delicious. Enjoy x

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Kale & Sweet Potato Vegan Curry

It’s better than take out 🙂

Prep | 5 mins

Cook | 25 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 30 Minute meal

INGREDIENTS

1tbsp coconut oil

2 sweet potatoes, peeled and cubed

1 medium brown onion, diced

3tbsp smooth peanut butter

2tbsp tomato puree

1tbsp ground cumin

1tbsp ground ginger

1tbsp lime juice

500ml boiling water

100g kale (stalks removed) or cavelo nero

Topping:

2tbsp coconut yoghurt

Handful of coriander, rough-chopped

chili flakes, sprinkle of

METHOD

Heat the sweet potato in the microwave on high for 8 minutes (make sure the potato’s on a suitable plate and covered with cling)

Heat the coconut oil in a large frying pan then add the onion and a pinch of salt and cook for 5 mins to soften. Stir in the purée, cumin and ginger and cook for a few more minutes. Add the sweet potato, the water and kale or cavelo nero and stir well. Mash half the potatoes using a masher to thicken the sauce. Simmer for 5 minutes or until the greens are wilted. Stir in the lime juice just before serving

Portion into serving bowls with a dollop of yoghurt and a sprinkling of coriander and chilli flakes.

Absolutely Delicious. Enjoy x

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Smokey Leek & gnocchi vegan stew

Beat the autumn chill with this comforting recipe

Prep | 5 mins

Cook | 25 mins

Serves | 4

Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 30 Minute Meal

INGREDIENTS

1tbsp extra virgin olive oil

1 brown onion, diced

2 leaks thinly sliced

1x 400g tin of chopped tomatoes

2tbsp cold tap water

2tbsp smoked paprika

500g gnocchi

2tsp Dijon mustard

1tbsp lemon juice

300ml low-sodium vegetable stock

50g mature vegan cheese, grated

Topping:

2 spring onions, cut on the diagonal

METHOD

Heat the oil in a large frying pan and cook the onion and leek for 5 minutes to soften. Add everything else except the gnocchi and cheese and stir well. Simmer for 15 minutes. Add the gnocchi to the pan and cook for a few more minutes then scatter with cheese and whack under the grill until bubbling and golden then top with the spring onion and serve. Absolutely Delicious! Enjoy x

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Super-easy Seared greens with gluten-free noodles

Prep | 5 mins

Cook | 10 mins

Serves | 4

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

INGREDIENTS

250g asparagus, woody-end chopped off

1 broccoli, cut into florets

1 courgette, cut into bite sized chunks

1tbsp extra virgin olive oil

2 packs, gluten-free udon or soba noodles

Salt and freshly ground black pepper, to taste

Seasoning (optional):

1/2 tsp ground ginger

1/2 tbsp gluten-free soy sauce

1/2 tbsp gluten-free teriyaki sauce

METHOD

Preheat the grill to high

Cover your grill grate with foil and place the veg on top with a drizzle of oil and some seasoning (and the optional seasoning to give the dish an Asian flavour). Toss to coat

Cook for 10 mins, turning midway through. The veg should have a nice char on it.

Meanwhile, cook the noodles according to instructions (a few mins).

Portion the noodles into serving bowls and arrange the greens on top. A delicious, quick and easy, midweek meal. Enjoy x

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The fabulous ‘vegan tuna’ sandwich

Prep | 10 mins

Serves | 4

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

INGREDIENTS

‘Vegan Tuna’ filling

1x 400g tin of chickpeas

4tbsp vegan mayo

1tbsp lemon juice

3tsp dill

1tsp apple cider vinegar

1 red onion, diced and steeped in 2tbsp apple cider vinegar for 5 minutes

Salt and freshly ground black pepper, to taste

For the sandwich

8 slices of gluten-free bread

Handful of mixed salad leaves

2 large salad tomatoes, thick-sliced

METHOD

Place the ‘Vegan Tuna’ ingredients into a blender and pulse until reasonably smooth. The lemon, dill and vinegar really evoke the tanginess of traditional fish condiments and sauces and helps round out the flavour 😋

Store in the fridge for at least half an hour before serving

Now build the sandwich, it’s bread…lettuce…tomato…Vegan Tuna…bread

Absolutely delicious. Enjoy x

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More-ish Roasted Vegetables over gluten-free basil & parsley couscous

Serves | 4

Prep | 5 mins

Cook | 25 mins

Mindfulness Factors | Healthy | Quick & Easy | Plant-Based | Vegan | Non-Dairy | Gluten-free | 30 minute meal

INGREDIENTS

140g couscous

200ml of boiling water

2tbsp olive oil

2tbsp lemon juice

1tbsp ground cumin

25g dried apricots, rough-chopped

25g dried figs, rough-chopped

1tbsp fresh parsley, rough chopped

Salt and freshly ground black pepper, to taste

Topping: Roast Vegetables

1tbsp extra virgin olive oil

3 mixed peppers, finely sliced

1 aubergine, diced

2 salad tomatoes, chopped

Handful of cherry tomatoes

Fistful of basil, separate the leaves from the stalks and give the stalks a good bash

Salt and freshly ground black pepper, to taste

METHOD

Preheat the oven to 230C. Prepare the roasted vegetables – add everything to a roasting tin and toss to coat. Cook for 10 minutes then remove the cooked basil leaves and set aside to cool then finely chop. Continue cooking the veg for a further 15 mins to soften and slightly char. Remove the basil stalks

While the vegetables cook, place the couscous in a heatproof bowl along with the boiling water and stir well. Cover and leave to stand as per cooking instructions (around 5-10 mins)

Drain any excess water and place the couscous in a serving dish. Stir through the remaining ingredients, together with the chopped cooked basil leaves, add a drizzle of olive oil and season with salt and pepper. Portion into serving bowls and top with the roasted vegetables. Absolutely delicious! Enjoy x

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