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)
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.
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)
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
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)
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.
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
Cocoa powder (1 heaped tsp)
Sugar (1-3 tsp, as sweet as you want)
Water (1-3 tbsp, depends on preferred consistency)
Peanut oil, coconut oil, coffee, syrup, vegan butter, soya milk, other flavourings
Add all ingredients into pot and stir over low heat until everything is incorporated and the sugar is dissolved.