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.

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.

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.

piri piri pasta

Ingredients:
Onion (1 red, sliced thin)
Broccoli (1/2 head, in florets)
Spinach (2 handfuls, or as much as you want)
Soy pieces (can use seitan, vegan meats, etc)
Spaghetti (or any other pasta, as much as you want)
Piri piri spices (4 tsp, adjust to taste)
Soya cream (3 tbsp, or as much as you want)
Olive oil

Optional:
Courgette, green beans, any veggies, spices, etc

Method:
Soak soy pieces in warm water until softened and marinade in 2 tsp of piri piri spices and a little olive oil. Fry these separately in a pan to keep them crisp, add them into the pasta last.
Fry onion and broccoli until browned and tender (add a little water to help steam broccoli).
Add in piri piri spices and fry for a few minutes, then add the spinach to wilt.
Add in the soya cream and stir until everything is incorporated. Season to taste and serve with the pasta of your choice.

quick vegan parmesan

Ingredients:
Sunflower seeds (1-2 tbsp)
Garlic powder/garlic salt (1/4 tsp or to taste)
Salt (1/4 tsp or to taste)

Optional:
Italian herbs, pine nuts, spices

Method:
Simply blend everything together and sprinkle over dish!

easy tomato and chickpea sauce

Ingredients:
Tomato puree/passata (1 can/carton)
Chickpeas (1 can, rinsed)
Garlic powder (1/2 tsp)
Paprika (1.5 tsp)
Cayenne pepper (1/2 tsp)
Cajun spices (1/2 tsp)

Optional:
Other herbs, and spices, onion, veggies, etc

Method:
Simply add all ingredients into a pot and leave on medium/low heat until cooked through. Season to taste and serve with pasta, potatoes, wraps, etc!

Pictured: Sauce served with spaghetti and and easy vegan parmesan

simple ‘arancini’

Ingredients:
Leftover rice from paella or risotto (those pictured are made with leftovers from this recipe)
Instant oats/oat flour (1-2tbsp)
Flour (1-2 tbsp)
Bread crumbs
Oil for frying (I used sunflower)

Optional:
Extra salt and pepper, paprika, vegan cheese

Method:
Mix rice with flours (you may need to chop up rice mixture if it contains large pieces of vegetable or chickpea etc) until it is possible to form it into balls. Roll the balls around in the bread crumbs until coated.
Shallow fry them in about 1cm of oil on a medium high heat until golden brown and crispy.
Serve with potatoes, green beans, as a appetizer etc.

spiceless ‘paella’ style rice

Ingredients:
Peppers (2-3 whole, any colours, thinly sliced, into cubes, etc)
Courgette (1 whole, cut into cubes)
Cherry tomatoes (1-2 cups, whole)
Olives (1-3 tbsp, black or green)
Chickpeas (1/2-1 can)
Sunflower seeds (1-2 tbsp)
Garlic (2 cloves, crushed)
Arborio rice (1-2 cups)
Water
Salt & pepper

Optional:
Any vegetables, onion, aubergine, soya pieces, spices

Method:
Chop some of the peppers into small cubes and fry. Add larger pieces and fry. Add courgette and cherry tomatoes and continue to fry until slightly blackened and sweet but not completely burnt.
Add in garlic and rice and enough water to cover the mixture. Continue cooking on low medium heat, stirring and adding water until rice and vegetables are cooked. Add remaining ingredients and serve.

Leftover rice can be used to make arancini- recipe here