Tempeh Bolognese

Packed full of protein, this tempeh bolognese is the perfect topping to pasta, rice or jacket potatoes! 

INGREDIENTS (Serves 4)

  • 1 red onion, diced 
  • 4 garlic cloves, diced 
  • 2 small carrots, peeled and diced
  • 300g mushrooms, chopped
  • 250g tempeh, cut into small cubes or crumbled
  • 600g tinned tomatoes (1½ cans)
  • 25g fresh basil, chopped
  • Salt & Pepper 
  • 1 tsp marmite 
  • 2 tsp soy sauce 
  • 2 tbsp olive oil

METHOD 

  1. In a large pan, heat 1 tbsp of oil and cook the onion and garlic for a few minutes. 
  2. Add in the carrots and mushrooms, season with salt and pepper and cook for a further 5-7 minutes 
  3. Meanwhile, add the other tbsp of oil to a medium sized pan and cook the tempeh over a medium heat. Add the soy sauce to the tempeh for flavour and cook until browned. 
  4. Reduce the heat on the vegetable mixture and add the cooked tempeh to this, along with the tinned tomatoes and marmite. 
  5. Simmer for about 10 minutes until the tomatoes have slightly reduced. 
  6. Stir in the fresh, chopped basil (set aside some for garnish) and taste for salt and pepper. 
  7. Serve with your carbohydrate of choice and enjoy!

Parsnip, Carrot & Chickpea Soup

The perfect spiced soup to keep you warm this autumn!

INGREDIENTS (serves 4-6) 

For the soup: 

  • 3 large parsnips, peeled and cubed
  • 2 large carrots, peeled and cubed
  • ½ tin of chickpeas, rinsed and drained 
  • 1 onion, diced 
  • 3-4 cloves of garlic 
  • 1 tbsp olive oil 
  • 1 tsp cumin 
  • 1 tsp turmeric 
  • ¼ tsp cinnamon 
  • 1 litre of vegetable stock (plus more hot water if needed)
  • Pinch of chilli flakes 
  • Salt and pepper 
  • Coriander 

For the chickpea topping 

  • ½ tin chickpeas, rinsed and drained 
  • 1 tbsp olive oil 
  • 1 tsp paprika 
  • ½ tsp cumin 
  • ¼ tsp chilli powder 
  • Salt and pepper 

METHOD 

  1. Cook the onions and garlic with some olive oil in a large pot for about 5 minutes on a medium heat until golden brown. 
  2. Add in the parsnips, carrots and spices and a bit of salt and cook for a further 5 minutes. 
  3. Add in ½ the tin of chickpeas along with the hot vegetable stock and bring the soup to a simmer.
  4. Slightly cover the pot with a lid and simmer for 15-20 minutes or until the vegetables are fork tender. 
  5. Meanwhile, toss the remaining chickpeas in a pan with olive oil along with all of the spices. Fry until crispy. 
  6. Use a blender or an immersion blender to blend the soup to your desired consistency. You can leave some of the vegetables out if you want a chunkier soup. 
  7. At this point feel free to add more hot water if the soup is too thick. 
  8. Add salt and pepper to taste. 
  9. Garnish with the crispy chickpeas and some chopped coriander.

 

Miso Aubergine with Pak Choi and Soba Noodles

INGREDIENTS (for 1) 

  • 1 small aubergine 
  • 80g buckwheat soba noodles 
  • 120g pak choi, washed and cut into slices (leave the core on)
  • 1-2 tbsp vegetable oil
  • 1 Spring onion, sliced for garnish 
  • Sesame seeds for garnish

For the miso glaze: 

  • 30g white miso 
  • 30g white wine vinegar 
  • 20g honey 

METHOD 

  1. Slice the aubergine in half lengthways and score the flesh into small squares. 
  2. In a frying pan over a high heat, add some oil and place the aubergine skin side down. Cook for a few minutes until the skin has turned brown on the bottom. 
  3. Flip it over and cover with a lid. Turn the heat down to medium heat and cook until the aubergine flesh has turned golden brown. 
  4. Turn the heat off and leave the aubergine in the pan with the lid on for about 5 minutes until soft and cooked through. 
  5. Meanwhile, mix together the ingredients for the miso glaze. 
  6. Place the aubergine on a baking tray and brush it generously with the glaze (there will be some leftover). 
  7. Place under the grill for about 5 minutes until the glaze is bubbling and caramelised (watch it carefully so it doesn’t burn!) 
  8. Meanwhile, cook the noodles according to the package instructions and heat up some oil in a frying pan for the pak choi. 
  9. Add the pak choi, cover with a lid and cook for a few minutes until tender. Add a splash of soy sauce if desired. 
  10. Serve everything in a dish and sprinkle with sesame seeds, spring onion and a drizzle of extra glaze. 

 

Vegan Tofu Pad Thai

A classic Thai favourite made vegan. Feel free to add in your favourite mock meat or keep it simple with tofu. 

INGREDIENTS (Serves 2) 

  • 150g flat rice noodles 
  • 200g firm tofu, cubed 
  • ½ shallot or small brown onion, diced
  • 2 spring onions, sliced 
  • 1 thai chilli, diced (you can use more or less depending on preference)
  • 150g bean sprouts 
  • 1 large carrot, julienned or cut into thin strips 
  • 1 red pepper, sliced 
  • 1 large handful of green beans, cut in half 
  • 2 tbsp vegetable oil 
  • Lime wedges 
  • 30 g finely chopped peanuts

For the sauce: 

  • 3 tbsp soy sauce (or vegan fish sauce if you can find it!) 
  • 2 tbsp palm sugar or regular sugar 
  • 1 tsp tamarind paste (you can find this in Sainsbury’s or Waitrose in a small jar) 
  • 1 tbsp water (plus more if needed) 
  • 2 tsp of Sriracha (depending on your spice tolerance) 

METHOD 

  1. Prepare the rice noodles according to the package instructions and leave them to the side
  2. Heat up 1 tbsp oil in a large wok and fry off the tofu. Transfer to a dish and set aside 
  3. Heat up another tbsp oil in the wok and add the shallot, half of the spring onions and chilli. Stir fry for 2-3 minutes before adding the green beans and pepper and cooking for another 2 minutes. 
  4. Add in the carrots for about 1 minute then transfer the vegetable mixture to the same dish as the tofu. 
  5. Finally, add the sauce and the cooked noodles to the wok and mix well. Add in the bean sprouts and keep mixing before adding back in the vegetable mixture and tofu. 
  6. Turn of the heat and mix through the rest of the spring onions, half of the peanuts and a squeeze of lime. 
  7. Serve in dishes and garnish with more peanuts and lime wedges.

Black Bean & Tofu Burrito Bowl

This recipe might look really long and complicated but it can actually be put together in under 20 minutes – it’s that easy!

INGREDIENTS (serves 2) 

For the bowls: 

  • 200g firm tofu, cut into cubes
  • 1 tsp paprika 
  • ½ tsp garlic powder 
  • ¼ tsp chilli powder 
  • ½ tsp salt 
  • ½ can black beans, drained and rinsed 
  • Red cabbage, thinly sliced
  • 1 tbsp apple cider vinegar 
  • 1-2 tbsp olive oil 

For the rice: 

  • ½ cup uncooked brown rice (or use a microwaveable pack)
  • 1 tsp lime juice 
  • Handful of chopped coriander 

For the tomato and corn salsa: 

  • 200g cherry tomatoes, cut into quarters
  • ½ can sweet corn 
  • ¼ red onion, diced
  • 1 tbsp lime juice
  • Salt and pepper to taste 

For the guacamole: 

  • 1 avocado 
  • 1 tbsp lime juice 
  • ½ tsp garlic powder 
  • ¼ red onion, diced 
  • Salt to taste 

METHOD 

For the tofu: 

  1. Toss the cubed tofu in the garlic powder, chilli powder, paprika, salt and 1 tbsp olive oil. 
  2. Heat some oil in a pan and cook the spiced tofu over a medium heat for 3-5 minutes until it’s nicely browned. 

For the rice: 

  1. Cook the brown rice following the package instructions. Add lime juice and coriander and give it a good mix. 

For the tomato and corn salsa: 

  1. Combine the tomatoes, corn, diced onion, lime juice, salt and pepper into a small bowl and mix. 

For the guacamole: 

  1. Mash the avocado in a small bowl and then mix in the lime juice, garlic powder, diced onion and salt.

For the bowls: 

  1. Mix the thinly sliced red cabbage with 1 tbsp apple cider vinegar and leave to sit. 
  2. Steam the kale with a pinch of salt until it’s cooked through (about 5 minutes). 
  3. Build your bowl starting with the steamed kale and cooked brown rice, adding the black beans, cooked tofu, tomato and corn salsa, red cabbage and guacamole. 

 

Veggie Burgers

You can’t beat a good veggie burger… I find them easy to make, super nutritious & totally satisfying! & this recipe doesn’t require a food processor!


Ingredients

  • 1 tin black beans, drained and rinsed (drained weight 230g)
  • 1 flaxseed egg (1 tbsp flax x 3tbsp water)
  • 3 tbsp tomato purée
  • 125g cooked quinoa
  • 50g wholemeal flour
  • 1/2 garlic salt
  • 1 tsp paprika
  • 1/2 tsp oregano
  • Salt and pepper to taste
  • Olive oil

Method (serves 3)

  1. Preheat the oven to 180°C fan.
  2. In a bowl, mash the black beans with a fork.
  3. Add the flaxseed egg and tomato purée, then the quinoa, flour and spices and mix with a spoon.
  4. Form the mix into 6 burgers and place on a baking tray.
  5. Heat the olive oil in a frying pan over a medium to high heat and fry each burger on each side for 1 minute.
  6. Place them onto a baking tray lined with baking paper and bake in the oven for 15 minutes.
  7. Serving this up with smashed avocado, tomato & lettuce – enjoy!

Lentil Bolognese

A warning vegan recipe – Super easy, a good source of plant protein and it makes for tasty leftovers!

Ingredients

  • 1 small onion, diced
  • 1 large carrot, finely chopped
  • 1 tsp minced garlic
  • 1 tbsp dried thyme
  • 1 tsp chilli flakes
  • 2 tbsp tomato paste
  • 1 x 400g tinned tomatoes
  • 240g dried red or green lentils
  • 80ml vegetable broth
  • Olive oil
  • Salt and pepper to taste
  • Spaghetti to serve (I used black bean spaghetti)

Method

(Serves 3-4)

  1. In a large pan over medium heat, sauté the onions and carrots in olive oil for 5 minutes.
  2.  Add the garlic and dried thyme and sauté for 2 to 3 minutes.
  3. Add the tomato paste, broth, and tomatoes and stir to incorporate well. Add the lentils and mix well for 5 to 7 minutes. Season with salt and pepper.
  4. Bring to a boil and then reduce the heat and let simmer for 25 to 30 minutes.
  5. Cook spaghetti according to the pack instructions.
  6. Divide the cooked spaghetti amongst 4 portions and spoon the lentil mixture on top of each. Enjoy!

Plant Based Buddha Bowl

This is a favourite of mine to whip up for lunch or dinner! Packed with a variety of nutrients and rich in plant protein!

  

Ingredients

  • 170g tempeh, cut into cubes
  • 160g mixed sweet potato & butternut squash (cut into cubes)
  • 160g broccoli
  • 160g kale (washed & dried) 
  • Avocado oil
  • 2 tbsp miso paste
  • 50g grated cheese (optional)
  • 1 tbsp nutritional yeast
  • Salt and pepper to taste

Method

(Serves 2)

  1. Preheat the oven to 180 degrees celsius and place the cubed pots and squash on baking paper on a baking tray. Drizzle them in avocado oil and season with salt and pepper and bake in the oven for 40 mins, tossing halfway through.
  2. Place the kale on a separate baking tray and drizzle with oil, season and tossed in the nutritional yeast. Bake for 8 minutes so its nice and crispy!
  3. In a pan, heat a dash of avocado oil over a medium – high heat and add the tempeh and broccoli to the pan. Cook for around 8 minutes, tossing it around the pan then add the miso. Cook for 1 more minute then serve in a bowl with the kale, sweet pots and butternut squash. Option to top with grated cheese – ENJOY!

Sweet Potato & Mixed Bean Stew


This is the ultimate cosy autumnal recipe! Fab for batch cooking and freezing!⠀⠀⠀⠀⠀⠀⠀⠀⠀

Ingredients

  • 2 large sweet potatoes, chopped into cubes (you can leave the skin on)
  • 200g green lentils
  • 1 x 400g tin black beans
  • 1 x 400g tin kidney beans
  • 1 x 400g tin butter beans
  • 1 x 400g tinned tomatoes
  • 1 medium onion, finely chopped
  • 250ml vegetable broth
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp cumin
  • Salt and pepper to taste

Method

(Serves 4-6)

1. In a large pan, heat the olive oil over a medium to high heat. Add the onions and cook for a few minutes then add the spices.
2. Add the tinned tomatoes, sweet potatoes, lentils and vegetable broth and bring to a low to medium heat. Drain and rinse the 3 different beans and add to the pan. Cover the pan and leave to simmer on a low heat for 30 minutes, stirring every so often.
3. Top up with water if it starts to become a little dry. Make sure the sweet potato is soft and you can serve up! ENJOY!