Tomato & Aubergine Curry
A simple stew-like curry. Perfect for those who don't like spice and need to throw together an easy, delicious supper.
Tomato & Aubergine Curry
A simple stew-like curry. Perfect for those who don't like spice and need to throw together an easy, delicious supper.
Servings Prep Time
2-3people 10minutes
Cook Time
30minutes
Servings Prep Time
2-3people 10minutes
Cook Time
30minutes
Ingredients
  • 1whole aubergine
  • 2tbsp olive oil
  • 1clove garlic
  • 1tsp turmeric
  • 1tsp ground corriander
  • 1tsp garam masala
  • 1can chopped tomatoes
  • 1/2can coconut milk
  • 1pinch stevia
  • 1handful fresh coriander(optional)
Instructions
  1. Chop your aubergine into cubes, not too small. Then Heat your oil in a pan over medium heat.
  2. Once the pan has heated up fry your aubergine for a few minutes until soft.
  3. Stir the garlic, onion and spices in with the cooked aubergine for a few minutes so the spices release their aromas.
  4. Then add the coconut milk and tomatoes to the pan and simmer for 25 minutes. You can put a lid on or leave it off, the sauce thickens just fine either way.
  5. Season and add a pinch of stevia or sugar to sweeten slightly.
  6. Stir through some corriander (optional) or just add some on top if you like.
  7. Serve with rice/bread and any accompaniments. Enjoy!
Recipe Notes

I used the delicious coconut milk from Chaokoh. It's so thick and creamy, great for Asian?cooking!

 


Pizza Dough (No Yeast)
Delicious, quick and light dough recipe - no need for yeast and resting.
Pizza Dough (No Yeast)
Delicious, quick and light dough recipe - no need for yeast and resting.
Servings Prep Time
4slices 10minutes
Cook Time
15minutes
Servings Prep Time
4slices 10minutes
Cook Time
15minutes
Ingredients
  • 85ml water
  • 1/2tsp salt
  • 175g plain flour
  • 1/2tbsp olive oil
  • 1 & 1/4tsp baking powder
Instructions
  1. Preheat the oven to 180c (fan)/200c/gas mark 6.
  2. Mix the dry ingredients together in a bowl.
  3. Add the wet ingredients to the bowl and mix with the dry ones.
  4. Mix until it forms it firm ball thats not sticky but still soft.
  5. Knead on a floured surface for a few minutes then flatten into your pizza shape. Place on a baking sheet/tray/stone ready for the oven.
  6. Add your toppings (I went with 3 cheese) and a drizzle of olive oil on top if you want, then bake in the oven for about 15 minutes until dough is browned and cheese melted. Enjoy!
Recipe Notes

Cheeses used:

Bio Veg ? Duo*, grated, 150g (A mix of the Bio Veg varieties Pizza and Cheddar) -? From Boutique Vegan. Buy here.

 

Nutcrafter Creamery - Black Peppercorn - 190g. Bought from Abel & Cole.


Tandoori Rotis
A fiery and flavoursome street food type dish.
Tandoori Rotis
A fiery and flavoursome street food type dish.
Servings Prep Time
4 5minutes
Cook Time Passive Time
5minutes 30minutes
Servings Prep Time
4 5minutes
Cook Time Passive Time
5minutes 30minutes
Ingredients
  • 80g Oumph! The Chunk
  • 1-2tbsp Tandoori cooking sauce
  • 4 roti bread
  • 1handful mint leaves
  • 1handful fresh corriander
  • 1-2tbsp vegan yoghurt
  • 1handful Mixed salad leaves
  • 1-2tbsp indian pickle/s(optional)
  • 1handful cress(optional)
Instructions
  1. Defost the chunk at room temp for about 30 minutes then fry on medium heat until golden, about 4 minutes.
  2. Add tandoori cooking sauce to the pan and stir. Let it cook with the Oumph for another minute or 2.
  3. Blend the yoghurt and herbs to make a bright green herby yoghurt sauce.
  4. Toast the rotis (grill or microwave would work), top with the chunk in tandoori, the yoghurt sauce, salad leaves and cress to garnish. You can add extra corriander on top if you want to.
Recipe Notes

Check out Oumph!

Website
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Oumph! Available in the UK at Tesco, Wholefoods or other independent?health food shops.


Hoisin Tacos
Rich & saucy mock meat tacos
Hoisin Tacos
Rich & saucy mock meat tacos
Servings Prep Time
4tacos 5minutes
Cook Time Passive Time
5minutes 30minutes
Servings Prep Time
4tacos 5minutes
Cook Time Passive Time
5minutes 30minutes
Ingredients
  • 80g Oumph! The Chunk
  • 1tbsp Vegetable oil
  • 1-2tbsp Hoisin sauce
  • 1squeeze Lime juice
  • 1handful Mixed salad leaves
  • 1 spring onion
  • 2handfuls diced cucumber
  • 4 mini tortilla wraps
Instructions
  1. Defrost The Chunk at room temperature for about 30 mins.
  2. Using your hands or a fork, tear The Chunk into long, thin pieces.
  3. Fry Oumph! in vegetable oil, (med/Gas mark 4), until crispy.
  4. Place The Chunk pieces in a bowl, add Hoisin sauce and a squeeze of lime juice.
  5. Dice the spring onion and add, along with salad leaves and diced cucumber to the bowl then mix.
  6. Heat the tortilla wraps for 20 seconds in the microwave.
  7. Serve the mixture on the warm tortillas and enjoy!
Recipe Notes

Check out Oumph!

Website
Facebook
Instagram
Twitter

Oumph! Available in the UK at Tesco & Wholefoods.


Lentil, Quinoa & Pumpkin Cottage Pie
A hearty pie with meat alternatives topped with pumpkin mash. An easy midweek meal.
Lentil, Quinoa & Pumpkin Cottage Pie
A hearty pie with meat alternatives topped with pumpkin mash. An easy midweek meal.
Servings Prep Time
6people 5minutes
Cook Time
40minutes
Servings Prep Time
6people 5minutes
Cook Time
40minutes
Ingredients
For the lentil layer
  • 1tbsp oilolive/vegetable
  • 1/2pouch microwave quinoa
  • 1cube veg stockdissolved. (Usually 500ml of water to 1 cube).
  • 1tsp chili powder
  • 2tsp mixed herbs
  • 2cans lentilsdrained and rinsed
  • 1tbsp gravy granulesbisto
  • 1 onionchopped
  • 3 carrotspeeled and chopped
  • 4cloves garlicminced
For the pumpkin mash
  • 3cloves garlicminced
  • 1can Libby's pumpkin puree
  • 3tbsp maple syrup
  • 1/2tsp salt
  • 3tbsp vegan butteror coconut oil
Instructions
  1. Preheat the oven to 220c (425F).
To make the lentil layer
  1. In a large pan, heat the oil over a medium-high heat. Add the onions, carrots, and garlic and saut? until the onions begin to brown, about 5 minutes.
  2. Stir in the lentils, quinoa, veg stock and all the spices. Heat through until liquid is reduced and the mixture is thick.
To make the pumpkin mash
  1. Melt butter in a medium saucepan over medium-high heat. Add the garlic and saut? for a minute until soft.
  2. Add the pumpkin, maple syrup and salt. Stir and heat through.
  3. Put the lentil mix in an oven-safe dish and spread the pumpkin mash on top.
  4. Bake for 20 minutes until the pie is heated through. Top with pumpkin seeds (optional)
Recipe Notes

*You can make the pie ahead of time and just heat through in the oven/microwave later on. You could also make 2 and freeze one.


Peanut Butter And Lentil Curry
A creamy & fragrant dish
Peanut Butter And Lentil Curry
A creamy & fragrant dish
Servings Prep Time
4Servings 5-10minutes
Cook Time
35-45minutes
Servings Prep Time
4Servings 5-10minutes
Cook Time
35-45minutes
Ingredients
  • 1tbsp vegetable oil
  • 1whole onion
  • 3cloves garlic
  • to taste Salt
  • 1/2tsp turmeric
  • 1/2tsp cumin
  • 1/2tsp cayenne
  • 1/4tsp chinese 5 spice
  • 3tbsp tomato paste
  • 6tbsp peanut butter
  • 2tbsp almond butter
  • 250g frozen mixed peppersYou can use 2x fresh if you like
  • 500ml veg stockI added a bit extra to thin if got too thick
  • 1handful fresh corriander(optional)
  • 800g fresh lentilsYou can use 2x tins
  • 400g white ricequinoa, any rice including cauli could be used too.
Instructions
  1. First, you'll want to cook up your lentils (unless you're using tinned. If using tinned start on step 2.) Put your lentils in a sieve/colander and rinse under cool water. Then bring 58 fl oz/1700 ml of water to the boil. Add the lentils to the pot and give them a stir. Then bring them back to a boil. Cover the pot and turn the temperature down to simmer and cook for about 20 more minutes or until the lentils are tender.
  2. Heat vegetable oil over medium heat, add the onion & 3 cloves of minced garlic - saut? for 3-5 minutes. Add 1/2 a tsp of salt and 1/2 a tsp of each spice (cumin, turmeric, cayenne & chinese 5 spice) and fry for another 2-3 minutes.
  3. Next add your drained lentils, 1/4 cup tomato paste, and your frozen (or fresh) peppers. Stir well & simmer 2-3 mins. You can also start cooking the rice according to pack instructions at this point.
  4. Now add your nut butters and veg stock to the onions and peppers. Stir well until the peanut butter is evenly dissolved.
  5. Let the the curry simmer for another 25-35 mins depending on how much time (or self control) that you have. Curries are great when you've got time to gently cook them so all the flavours to really come together. This would be great in a slow cooker too.
  6. You can stir in some corriander when the curry is cooked or just serve some on top, as I know not everyone loves it like I do. Serve with rice and whatever toppings and sundries you like. Pop any leftovers in the fridge for a couple of days (if there's any left). I always find leftover curry so much better than when its freshly made. You could probably freeze as well if you wanted to.
Recipe Notes

Using tinned lentils and microwave rice means you can whip up a quick and easy dinner for 4 in no time -? Great cheats for something that's still homemade. Would be fab in a slow cooker?as well.


Protein Bean Balls & Spaghetti
A great hearty vegan alternative to spaghetti & meatballs
Protein Bean Balls & Spaghetti
A great hearty vegan alternative to spaghetti & meatballs
Servings Prep Time
4people 20minutes
Cook Time
40minutes
Servings Prep Time
4people 20minutes
Cook Time
40minutes
Ingredients
Garnish
  • generousgrating parmigiana cheese
  • 6 cherry tomatoes(halved)
  • a handful basil leaves
Protein balls
  • 8tbsp quinoa
  • 220g Black turtle beans(soaked overnight in water or use 1 can of ready cooked beans)
  • 4tbsp sesame seeds
  • 4tbsp rice crumbs(I used the GF option but you can use rice flour or breadcrumbs.)
  • 1/2tbsp sriracha
  • 1tbsp worchester sauce
  • 2tbsp nutritional yeast
  • 2tbsp tomato paste
  • 1 1/2tbsp fresh herbs
  • 1tsp garlic powder
Sauce
  • 1tbsp apple cider vinegar
  • 12whole cherry tomatoes
  • 1clove garlic
  • 6whole sundried tomatoes
  • 2tbsp pine nuts
  • 1handful basil
  • 1tsp oregano
  • 1pinch pepper
  • 3tsp vegan protein powder
  • 1pinch salt
  • 2tbsp nutritional yeast
Instructions
Protein balls
  1. Now that you have your ready soaked beans you can go ahead and boil those in water for about 30 minutes.
  2. Meanwhile, cook quinoa as per pack instructions. Usually in water for 15 minutes. Drain and let cool.
  3. Once cooked add black beans to a bowl and mash coarsely with a potato masher or a fork. Add quinoa, sesame seeds, bread crumbs, tomato paste, protein powder, Sriracha, nutritional yeast, herbs, garlic powder & salt n pepper and mix well together.
  4. Use your hands to make a dough. Roll the mixture into balls (about 22-25 total).
  5. Place on a lined baking sheet. Sprinkle with some extra breadcrumbs from the box and parmigiana cheese
  6. Bake at 200C/400F for 35-40 minutes until crispy.
Quick Tomato sauce
  1. Boil the tomatoes for about 10 minutes until soft.
  2. Place the sauce ingredients in a food processor and blend until thick and creamy.
  1. Cook spaghetti as per pack instructions. I usually boil for about 7 or 8 mins until aldente.
  2. Stir the sauce into the cooked spaghetti and heat through.
  3. When everything is ready plate up the spaghetti in sauce with a few protein balls on top and garnish with the rest of the cherry toms, some basil & grated parmigiana. Enjoy!
Recipe Notes
  • The beans I used to take a while to cook if not soaked in water overnight so I would probably advise doing that first.
  • You can use ready cooked canned beans to save time.
  • You can use Courgetti if you want to be a bit healthier.

 

Get all the Indigo Herbs Ingredients here:

Quinoa >> https://www.indigo-herbs.co.uk/shop/buy/organic-quinoa-tricolour-1kg

Black Turtle Beans >> https://www.indigo-herbs.co.uk/shop/buy/organic-black-turtle-beans

Sesame Seeds >> https://www.indigo-herbs.co.uk/shop/buy/organic-sesame-seeds

Pine Nuts >> https://www.indigo-herbs.co.uk/shop/buy/pine-nuts-product

Vegan Protein Powder >> https://www.indigo-herbs.co.uk/shop/buy/kick-ass-smoothie-mix

Himalayan Pink Salt?>> www.indigo-herbs.co.uk/shop/himalayan-salt-pink-fine


Thai Pineapple Fried Rice
Sweet sticky rice with a kick, great as a main or side
Thai Pineapple Fried Rice
Sweet sticky rice with a kick, great as a main or side
Servings Prep Time
1-2people 5minutes
Cook Time
15minutes
Servings Prep Time
1-2people 5minutes
Cook Time
15minutes
Ingredients
  • a handul Fresh pineapple cut into small-ish chunks
  • 1whole Red peppercubes
  • 150g White rice or whatever rice you like
  • 2tbsp Brown sugar
  • 1tbsp Maple syrup
  • 1tbsp Soy sauce
  • 2tsp Garlic/garlic paste
  • 1tsp Srirachaadd more if you like spice
  • 1cup Pineapple juice
  • 2tbsp Coconut oil
  • 3whole Spring onions
  • a handful Cashewsoptional
  • a handful Coriander/cilantrooptional
  • a pinch Salt
  • a pinch Pepper
Instructions
  1. Heat a large saucepan on high with 1 tbsp of the oil.
  2. Add the pineapple & red pepper, stirring frequently & cook for 5 mins.
  3. In the meantime cook the rice separately on the hob/stove/microwave. However, you like.
  4. Add the sugar & syrup to the frying pan and stir. Cook until it starts to brown and become caramelized. (Around 5 mins.)
  5. Add the garlic & onions and cook for further 30 seconds. Lower the heat to medium.
  6. Put the cooked pineapple mixture in a bowl to the side for adding later.
  7. Add the rest of the oil and the cashews, stir briefly.
  8. Add the rice and give it a good stir.
  9. Add the pineapple mixture, juice, soy sauce, sriracha & salt, and peppe. Cook until it?s sticky and the liquid is absorbed.
  10. Serve and top with coriander as garnish. Enjoy!
Recipe Notes

Tinned pineapple & any oil is fine but I think these ingredients work really well.