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)
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.
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!
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!
I am very excited to have teamed up with Meatless Farm during World Meat Free Week as part of their campaign aimed at encouraging UK households to switch to one more plant-based meal per week in order to benefit the planet.
According to new scientific data analysed by environmental scientist Joseph Poore, if everyone in the UK switched just one more red meat meal to a plant-based meal per week, it would cut the UK’s greenhouse gas emissions by 50 million tonnes – the equivalent of taking 16 million cars off the road – resulting in up to an 8.4 percent reduction in the UK’s total carbon emissions.
This healthy, easy option is a delicious way to enjoy plant-based protein!
Ingredients (serves 2)
4 @meatlessfarm sausages
160g uncooked pasta (I used green pea fusilli)
50g grated cheese (vegan)
160g green peas
160g broccoli
4 tbsp veggie green pesto
1/2 red chilli
Olive oil
Method
Fry the sausages in olive oil over a medium heat for 8-10 minutes, turning them often until cooked. You can add the green veggies into this pan too and fry for a few extra minutes. Boil the pasta for 10 minutes until soft, then drain and rinse. Split the cooked pasta between 2 bowls and add 2 tbsp of the pesto to each bowl and stir in well. Cut the sausages into chunks and split with the veg across the two bowls. Top both with grated cheese and some chilli (if you like it hot!) and ENJOY.⠀⠀⠀
You can find Meatless Farm products at @sainsburys @morrisons @coopuk @boothscountry and @thevegankindsupermarket stores nationwide and make sure you check out @meatlessfarm on instagram!
Hello there! So I am still making my way through my favourite lunch/ dinner recipes that I have been developing, to upload them here on my website! As you’ve probably noticed, I originally started this site documenting my breads, cakes and breakfast recipes and now I want to share more of a variety of recipes with you all! You can find these on my recipes page.
I am sharing today my favourite pasta bake recipe that is suitable for vegetarians. If you happen to be vegan, you can always switch the mozzarella cheese for a vegan cheese. I love this recipe because it is filling, nourishing and provides a great balance of carbs, protein, fats and veggies. My inspiration for this dish came from my Mum, who used to make and bake the biggest pasta bakes (as I come from quite a big family), and she’d just pack in so much goodness!
The pasta I have chosen to do this with is naturally high in protein (you can also choose different pastas to suit your preference for this dish) and I have added black beans for some plant based protein, broccoli as it is my favourite vegetable, and cheese because, well it’s delicious AND a great source of calcium!
Preheat the oven to 180 degrees celsius. You will need a large dish to hold the pasta that is appropriate to put in the oven.
Boil the pasta for 6-7 minutes and stir often to prevent it from burning or sticking at the bottom.
Whilst the pasta is boiling, you can cut the mozzarella into small slices and set aside.
You can then cut the broccoli into smaller florets and boil with the peas for 2-3 minutes.
Drain the pasta and rinse under cold water. Pour the pasta into your pasta dish and stir in the tomato sauce.
Drain the black beans and rinse with water. Do the same with the chickpeas. Then add these to the pasta dish. Add the boiled broccoli and peas and add in the prepared mozzarella.
Bake the dish in the oven for 15-20 minutes. This can depend on how crispy you want the top of the pasta (I like mine crispy). Remove the dish from the oven and serve up instantly. You can also save this and take it to work the next day… Allow it cool and keep in an airtight container (store in fridge until ready to eat).
Enjoy!
Keep up to date with my latest lunch and dinner recipes by following my instagram page.
This is one of my FAVOURITE dishes! We all have our go to dishes – the ones we make when we get in from work and don’t want to spend ages in the kitchen… Mine, is a stir fry! A teriyaki one to be more precise and as requested, and if you are someone that loves making everything from scratch – I am also sharing my teriyaki sauce recipe.
Ingredients for teriyaki sauce (Makes 8 servings of sauce)
Stir soy sauce, honey, sesame oil, brown sugar, sesame seeds, garlic and ginger together in a small saucepan over medium-high heat. Whisk cornflour into water in a bowl; add to soy sauce mixture. Cook sauce, stirring regularly, until thickened, about 5 to 7 minutes.
Ingredients for stir fry (serves 2 people)
200g tinned chickpeas (drained and rinsed)
200g firm tofu (cut into cubes)
160g broccoli (cut into small florets)
120g asparagus
100g green peas
250g quinoa (I use the microwaveable packs)
1 tbsp olive oil
Method
Heat the olive oil in a pan over a medium – heat.
Add the tofu and cook for 2-3 minutes. Add the chickpeas, broccoli, asparagus and peas, moving around the pan every so often for 5 minutes. Add the teriyaki sauce and turn to a low heat for a few more minutes.
Serve the quinoa in a bowl and transfer the stir fry from the heat to the bowl of quinoa. Enjoy!
I am very excited to have teamed up with Meatless Farm during World Meat Free Week as part of their campaign aimed at encouraging UK households to switch to one more plant-based meal per week in order to benefit the planet.
According to new scientific data analysed by environmental scientist Joseph Poore, if everyone in the UK switched just one more red meat meal to a plant-based meal per week, it would cut the UK’s greenhouse gas emissions by 50 million tonnes – the equivalent of taking 16 million cars off the road – resulting in up to an 8.4 percent reduction in the UK’s total carbon emissions.
This healthy, easy option is a delicious way to enjoy plant-based protein!
Ingredients (serves 2)
✔️4 @meatlessfarm sausages
✔️160g uncooked pasta (I used green pea fusilli)
✔️50g grated cheese (vegan)
✔️160g green peas
✔️160g broccoli
✔️4 tbsp veggie green pesto
✔️1/2 red chilli
✔️Olive oil
Method
Fry the sausages in olive oil over a medium heat for 8-10 minutes, turning them often until cooked. You can add the green veggies into this pan too and fry for a few extra minutes. Boil the pasta for 10 minutes until soft, then drain and rinse. Split the cooked pasta between 2 bowls and add 2 tbsp of the pesto to each bowl and stir in well. Cut the sausages into chunks and split with the veg across the two bowls. Top both with grated cheese and some chilli (if you like it hot!) and ENJOY!
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You can find Meatless Farm products at @sainsburys @morrisons @coopuk @boothscountry and @thevegankindsupermarket stores nationwide and make sure you check out @meatlessfarm on instagram!
Need to prep your lunch? Can’t think of something quick, easy and deliciously nutritious? I got you covered!
To get the most out of a lunch box, I like to make sure its well balanced and contains carbs, protein, essential fats and veggies! And of course tastes delicious! I always get messages on Instagram asking for on the go lunch ideas and whilst I have many recipes, I thought it would be helpful to put them all in one place! So below are my top 5 lunch box recipes to help get you through the week… (I recommend making
Herb tofu with mixed grains, wheat berries & greens
Simply steam the veg and add the tofu and grains cold, ready to heat up at work!
This can be made in batches to freeze in lunch boxes too!
BEAN & LENTIL STEW (serves 3-4)
1 x 400g tin of Black beans, drained
1 x 400g tinned chickpeas, drained
2 cloves Garlic, finely chopped
200g Green lentils, dry
1 medium onion, chopped
1 x 400g tinned Tomatoes
400ml Vegetable broth
1 tbsp Chili powder
1 1/2 tsp paprika
1 red pepper, chopped
1 tbsp Olive oil
Salt and pepper to taste ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀1. In large pot add vegetable broth and lentils.
2. Bring to a boil, then reduce heat to med-low and simmer for 20 minutes.
3. While lentils are cooking, in a large pan add olive oil, onion, red pepper, and garlic.
4. Saute 5-6 minutes until softened.
5. When lentils have simmered for 20 minutes, add the mix from the pan and remainder of ingredients to lentils pot.
6. Simmer the stew for 40 minutes, stirring occasionally.
7. Do occasional taste tests and add more or less spice to your liking. Add to your lunch boxes!
8. Serving mine with freekah – Enjoy!
Plant based box
125g mixed brown rice and quinoa (cooked)
100g black beans, cooked
100g chickpeas, cooked,
160g mixed greens
3 tbsp tomato and basil pasta sauce – I use one straight from the jar!
Buddha bowl style
Here it is pretty simple – you choose a grain, a protein and some veggies! For this bowl you will need a mix of brown rice and lentils (around 125g in total – cooked), 30-40g of grilled halloumi, 4 veggie falafels, spinach leaves and steamed broccoli. Bang it in a lunchbox and you’re good to go!
You guys know I am all about easy recipes and this one is no exception! If you’re looking for a meat free alternative to meatballs, then look no further! These 6 ingredients bites can go in a stir fry, with spaghetti or even taken on the go as little snacks!
Vegan meatballs (makes 12-16 meatballs)
1 can of lentils, drained (about 220g or 1 cup of lentils)
2-3 tbsp of fresh basil and parsley, chopped
1 small onion (75g of onion), peeled and roughly chopped
Preheat your oven to 180 degrees celsius and line a baking tray with baking paper.
In a food processor, pulse the onions until broken down, then add the garlic and lentils, pulsing until the lentils are broken up too.
Add in all of your remaining ingredients, mixing until combined.
If you mix is too wet, add a little extra ground almonds, so it’s just firm enough to pick up with your fingertips. The mix will be very moist, however, this is how you want it!
Roll the mix into balls, placing each of the balls onto your prepared baking tray.
Bake for 30 minutes or until the outsides look golden and crunchy. (They’ll firm up when they cool).
Optional: Fry them up in a little olive oil like I do – it makes them extra crispy!
ENJOY!
You can see more of my sweet and savoury recipes that are uploaded daily to my instagram page!
Growing up, my Mum would always make these incredible casserole dishes that she would ‘pack full of goodness’! I was a very fussy eater growing up but I could always reply on my Mum’s heart casserole dish to help with my veggie intake! Now, I have decided to create my own recipe (inspired by hers of course) and share with you my signature veggie casserole! Carbs, protein, essentials fats, plenty of micronutrients – all packed into one dish!
As a little bit of nutrition information to go along with this recipe, I have listed some of the ingredients below with a bit about their nutritional value…
Butter beans – Good source of protein, dietary fibre, copper and manganese. They also contain folate, phosphorus, protein, potassium, vitamin B1, iron, magnesium and vitamin B6.
Chickpeas – Chickpeas also provide a variety of vitamins and minerals, as well as a good amount of fibre, protein and iron.
Lentils – Good source of folate, fibre, copper, phosphorus and manganese. Additionally they are a good source of iron, protein, vitamin B1, zinc, potassium and vitamin B6.
Onions – Onions are a natural source of the prebiotic inulin, which helps your body produce colon-protecting butyrate.
You’ll love this filling meal!
INGREDIENTS (Serves 4)
1 tablespoon olive oil
1 medium onion, chopped
80g celeriac, chopped into small cubes
6 cloves of garlic, minced
2 tsp paprika
1/4 tsp cayenne pepper
1 x 400g tinned tomatoes
250ml vegetable broth
1 x 400g can chickpeas, rinsed and drained
1 x 400g can butter beans, rinsed and drained
1 large sweet potato cut into chunks
2 large parsnips cut into chunks
2 large carrots, chopped
400g green lentils, rinsed well
1/2 teaspoon salt
Freshly ground black pepper
Optional: a few basil leaves, chopped
METHOD
Pre heat the oven to 160 degrees celsius.
Heat the oil in a large casserole dish over medium-high heat. Add the onion and garlic. Cook a few minutes or until the onion becomes softened.
Next stir in the paprika and cayenne pepper – cook for 30 seconds to a minute until spices are fragrant. Add the tinned tomatoes, broth, butter beans, chickpeas, celeriac, lentils, carrots, parsnips and sweet potato and salt & pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes.
Remove from the heat and cook in the oven for 30-40 minutes.
Stir soy sauce, honey, sesame oil, brown sugar, sesame seeds, garlic and ginger together in a small saucepan over medium-high heat.
