vegan kedgeree

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)
Soya cream (1 tsp, optional)
Turmeric (1/4 tsp)
Chili (small sprinkle)
Lemon juice (small squeeze)
Salt & pepper

Lentils (brown are a nice addition), other veggies, vegan egg substitute, meat substitutes, curry powder.

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


piri piri pasta

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

Courgette, green beans, any veggies, spices, etc

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.

easy tomato and chickpea sauce

Tomato puree/passata (1 can/carton)19858754_10212963283652449_774805549_n
Chickpeas (1 can, rinsed)
Garlic powder (1/2 tsp)
Paprika (1.5 tsp)
Cayenne pepper (1/2 tsp)
Cajun spices (1/2 tsp)

Other herbs, and spices, onion, veggies, etc

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’

18983185_10212652564764671_1161875760_nLeftover 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)

Extra salt and pepper, paprika, vegan cheese

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

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)
Salt & pepper

Any vegetables, onion, aubergine, soya pieces, spices

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

olive pesto

Green olives (a small handful- depends how much pesto you want – I used pimento)
Sunflower seeds (1-2 tbsp)
Garlic powder (1/2 tsp)
Garlic (1-2 cloves, crushed)
Italian herbs (1-2 tsp)
Olive oil (1-3 tsp)
Salt and pepper

Fresh herbs, basil, oregano, marjoram, sun-dried tomatoes, cashews, pine nuts

Blend all ingredients together until combined and paste-like. Adjust seasoning and flavour to taste. Serve with pasta, on bruschetta, in a sandwich, whatever!

masala baked tofu

Tofu (half a block, cut into smallish cubes)
Tandoori masala spice mix (1-2 tsp)
Paprika (1 tsp)
Olive oil (1 tsp- can use less or leave out completely)
Salt & pepper

Cumin, cayenne, garam masala, garlic, etc

Mix all ingredients together and bake at 200C for 40 minutes or until a little crunchy.

best f*cking salad

Tricolour lettuce (use whatever salad you want and have, around 2/3 cups chopped)
Chickpeas (1/2 can) – can sub for 1/2 can kidney beans, barlotti beans, etc
Bell peppers (1 whole, chopped small, mix of red, orange, yellow)
Sundried tomatoes (1-4 chopped fine)
Green olives (handful of pimento olives) – can sub for black olives, garlic olives, kalamata olives etc
Artichoke hearts (1-2, roughly chopped)
Cucumber (1/4 chopped into sticks or cubes)
Sunflower seeds (1-2 tbsp)
Avodaco (1, chopped into small cubes)
Masala baked chickpeas (recipe here)
Garlic croutons (recipe here)
Potatoes baked in herbs and spices (recipe here)

All salad elements are optional but this mixture goes really well together. Add whatever beans, vegetables, seeds, etc.

Just mix it all together!
If making in advance, add hot items at the last minute.

spicy, garlicy, herby roasted potatoes

Potatoes (as many as you want, sweet potatoes, white potatoes or a mix, chopped into medium small cubes)
Garlic (2 cloves, crushed)
Oregano (1 tsp)
Paprika (1 tsp)
Chili flakes (1/2 tsp)
Olive oil (1-2 tsp)
Salt & pepper

Rosemary, thyme, cayenne, other herbs and spices

Mix all ingredients together and bake until brown and crispy.