quick and easy noodle soup

Ingredients:
Leek (1/2, sliced)
Garlic (2 cloves, crushed)
Ginger (thumb sized, chopped fine)
Carrot (1 peeled and sliced)
Broccoli (1/3 head, florets)
Spring onions (2, sliced fine)
Miso paste (1 tsp)
Soy sauce (a dash)
Sriracha (a dash)
Veg stock (1 cube)
Quick cook noodles (however many you want)
Sunflower oil
Water

For tofu:
Tofu
Sriracha
Soy sauce
Sunflower oil
Corn flour

Optional:
Coriander, bell pepper, cabbage, whatever veg.

Method:
Chop tofu into small cubes and coat in soy sauce, sriracha, and sunflower oil. Use enough that there isn’t a pool at the bottom of the bowl and the tofu cubes aren’t too wet. Add a tablespoon of cornflour and coat until no white spots are left. Place on tray in oven at 200C. They should be done by the time the soup is ready.
Fry leek, garlic and ginger in oil until slightly brown.
Add carrots and veg stock with plenty of water (1-2 cups).
Add miso paste, sriracha, soy sauce, and cook for a few minutes.
Add the rest of the veg and boil for a few minutes.
Add the noodles and cook until soft. Add more water if necessary as the noodles will soak a lot of it up. Season to taste with soy sauce and sriracha.
Serve soup with fresh coriander and tofu.

mushroom, onion, and leek ‘omelette’

Ingredients:
Onion (1/2, finely sliced)
Mushrooms (a handful, sliced)
Leek (1/3 sliced)
Gram flour (1/4 cup)
Paprika (1/4 tsp)
Turmeric (1/4 tsp)
Cayenne pepper (1/4 tsp)
Celery salt (1/4 tsp)
Baking powder (1/4 tsp)
Olive oil (1 tsp + more for frying)
Water (1/4 cup + 1/8 cup ish)
Salt & pepper

Optional:
Fresh herbs, vegan cheese, peppers, etc.

Method:
Mix the gram flour, baking powder, spices, salt, pepper, olive oil, and water until thickish egg-like consistency (add more or less water as necessary). Leave to rest.
Fry mushrooms, onion, and leek with a little salt until soft and slightly browned. Remove from pan.
Add olive oil to pan and allow to heat slightly before adding the gram flour mixture.
Sprinkle the veg on top and allow to cook for a few minutes.
Once the bottom is slightly brown and crisp put pan under the grill for a few more minutes to cook the top/melt cheese, etc. Drizzle more olive oil on top beforehand for a more decadent meal.

‘greek’ beans

Ingredients:
Onion (1, finely diced, sliced, whatever)
Garlic (2 cloves, crushed)
Oregano (1 tsp)
Tomato puree (1 tbsp)
Chopped tomatoes (1 can)
Butter beans (2 cans, drained and rinsed)
Salt & pepper

Optional:
Paprika, fresh parsley, etc.

Method:
Fry onion until soft then add garlic.
Fry lightly and add oregano.
Add tomato puree and chopped tomatoes and cook down slightly for around 10 minutes (add extra water if necessary).
Add butter beans and allow to boil for another 5-10 minutes.
Transfer to oven-safe dish and place in oven.
Cook at 180°C for 1 hour.
Serve with potatoes, rice, bread, vegan feta, etc.

rice and lentils

Ingredients:
Red onion (1, chopped fine)
Green pepper (1/2, chopped)
Garlic (1-2 cloves, crushed)
Carrot (1, peeled and diced)
Peas (3/4 cup)
Green lentils (uncooked, 1 cup)
Paprika (1 tsp)
Sriracha (1 tsp)
Rice (1 cup)
Veg stock (1 cube)
Tomato paste (2 tsp)
Salt & pepper

Optional:
Whatever spices, fresh coriander, grated vegan cheese, etc.

Method:
Fry onion and pepper then add carrots.
Add garlic, paprika, and sriracha.
After frying for a few seconds, add lentils and tomato paste.
Add rice, veg stock, and 2-3 cups water.
Boil until most of water has disappeared. Turn down hob to low (or turn it off), add peas, and cover with lid.

sticky toffee pudding

** Veganised version of Gary Rhodes’ awesome recipe
Ingredients (Cake):
Dates (3/4 cup, chopped as fine as desired)
Water (1 1/4 cups)
Baking soda (1 tsp)
Margarine or vegan butter (4 tbsp)
Sugar (3/4 cup)
Chia seeds (2 tbsp + 6 tbsp of water, mixed and left for at least 5 minutes)
Self-raising flour (1 1/3 cups)
Vanilla extract (1 tsp)

Ingredients (Sauce):
Vegan cream/coconut milk (1 1/4 cups)
Brown sugar (1/3 cup)
Treacle/molasses (2 tsps)

Method:
Preheat oven to 180ºC.
Boil dates in water for 5 minutes until soft, then add baking soda.
Mix together margarine and sugar until creamy then add chia eggs.
Add vanilla, date/water mix, and flour and mix.
Grease pan (Rhodes advises a 11×7 inch baking dish) and add mix.
Bake for 30/40 minutes, until firm to the touch and toothpick comes out clean.

For the sauce, add all ingredients to a pan and stir together over a low heat until combined.

easy masala sauce

Ingredients:
Onion (1, chopped fine)
Garlic (1 clove, crushed)
Ground ginger (1/2 tsp)
Paprika (1/2 tsp)
Turmeric (1/4 tsp)
Curry powder (1 tsp)
Sriracha (a squirt)
Tomato puree (1 tbsp)
Coconut milk (2/3 can or 1 can)
Soy sauce (a dash)
Salt & pepper

Optional:
Fresh herbs, chili powder, etc.

Method:
Fry onion in sunflower oil until soft and golden.
Add garlic and spices and lightly fry.
Add Sriracha, tomato paste, coconut milk, and soy sauce.
Stir well and allow to cook down for at least 10 minutes. Taste and season.

Serve with veg, rice, seitan, etc.

spiced rice and beans

Ingredients:
Red onion (1, chopped fine)
Green pepper (1/2, chopped)
Garlic (1-2 cloves, crushed)
Cumin (<1 tsp)
Paprika (1 tsp)
Oregano (<1 tsp)
Sriracha (<1 tsp)
Rice (1 cup)
Peas (1/2 cup)
Black beans (1 can, drained and rinsed)
Veg stock (1 cube)
Tomato paste (2 tsp)
Salt & pepper

Optional:
Whatever spices, curry powder, more garlic, veg stock, hot sauce, tomato paste, blabla.

Method:
Fry onion and pepper then add garlic and herbs/spices.
After frying for around a minute, add tomato paste
Add rice, veg stock, black beans and 2 cups water.
Boil until most of water has disappeared. Turn down hob to low (or turn it off), add peas and cover with lid.

easy dahl

Ingredients:
Onion (1, chopped fine)
Garlic (1 clove, crushed)
Cumin (1/2 tsp)
Corriander (1/2 tsp)
Turmeric (1/2 tsp)
Red lentils (1/2 cup, or more, not sure)
Chili (whatever you want Dan)
Salt & pepper

Optional:
Whatever spices, curry powder, more garlic, veg stock, hot sauce, tomato paste, blabla.

Method:
Fry onion then add garlic and spices.
Add red lentils and water.
Boil until lentils are cooked, add more water depending on the consistency you want.

Serve with Doritos!

vegan kedgeree

Ingredients:
Rice (1-2 cups, precooked)
Almond-nut tofu (3/4 block, can sub for smoked fish substitute, smoked tofu, or similar)
Peas (1/2-1 cup)
Vegetable stock (3 tbsp, optional)
Curry powder (3/4 tsp)
Turmeric (1/4 tsp)
Chili (small sprinkle)
Lemon juice (small squeeze)
Salt & pepper

Optional:
Lentils (brown are a nice addition), other veggies, vegan egg substitute, meat substitutes, cream.

Method:
Fry tofu in small pieces until browned.
Add in rice and peas and stir.
Add spices, stock, lemon juice, etc and mix.
Serve when everything is combined, cooked and heated through! I like it with ketchup

goulash style stew

Ingredients:
Onion (1-1.5 red or white or mixed, sliced thin or small)
Garlic (1-2 cloves, crushed)
Red pepper (1/4 cut into small pieces, add more if you would like)
Potatoes (2-4 medium sized, cut into cubes)
Smoked tofu (1/2 a block or more, cut into cubes)
Green lentils (1/2-1 cup, optional)
Green beans (1 handful, tops cut off)
Paprika (1-1.5 tsp)
Hot smoked Spanish paprika (1/4 tsp)
Tomato puree (5 tbsp)
Vegetable stock (1 cube/1 tsp, add water to cover)
Marmite (3/4 tsp)
Olive oil
Salt & pepper

Optional:
Optional to add as much tomato puree, garlic, tofu, potatoes, etc, as you like, this is set to my taste preference. Can also add other veggies or faux meats.

Method:
Fry onion and red pepper until browned and add garlic.
Add paprika, potatoes, lentils and tofu (fry the tofu separately if you want it crisper) and mix together.
Add vegetable stock and cook for 30-40 minutes until potatoes and lentils are cooked.
Add in green beans in last 10 minutes of cooking.
Add tomato puree, hot paprika and marmite, cook for a further few minutes and season to taste.
Serve with bread, rice, etc.