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!

garlic croutons

Bread (2 slices cut into small cubes, or however much you want – using this vegan protein bread from MyProtein is very tasty and adds more protein to your salad)
Garlic (1-2 cloves, minced)
Olive oil (1-2 tsp)
Salt & pepper

Garlic powder, basil, oregano, other herbs

Dry fry the cubes until a little browned, then add salt, pepper, garlic and oil. Mix and fry until browned, crispy and garlicy.

vietnamese style spring rolls

Red cabbage
Rice vermicelli
Rice paper wrappers
Sesame oil

Beetroot, mango, green beans, peppers, spring onions, spinach, other greens, whatever vegetables you have and fancy.


Thinly slice all vegetables.
Place rice vermicelli in a bowl and cover with boiling water. Leave them to cook for a few minutes, just check them to make sure they’re done and be sure not to leave them for too long. Drain the water away and add a splash of sesame oil to stop them sticking together.
To cook the rice paper wrappers, simply place them in some hot water for up to 20 seconds (you’ll most likely need a circular dish that is not too deep).
When the rice paper wrappers are done, fill them with as many veggies as you like and roll them up like a burrito.
Serve with peanut sauce, or whatever you like.


Chickpeas (1 can)
Onion (1 small, very finely diced)
Garlic (1-2 cloves)
Cumin (1/2-1 tsp)
Paprika (1/2-1 tsp)
Cayenne peppers (1/2 tsp)
Flour (I used a mix between gram flour and oat flour, but regular flour should be fine)
Baking powder (1/4-1 tsp)
Salt & pepper

Chili flakes, garlic powder, other veggies, fresh coriander, other herbs & spices, sunflower seeds, pumpkin seeds, hemp seeds, nuts, quinoa, breadcrumbs

Simply mash everything together with a fork (or food processor if you have one), roll small spoonfuls into little balls, and bake. Use as much or as little flour as you need, make sure it is not too sticky or too dry. The balls should hold together easily. You can also make falafel patties and fry them.  Serve with salad, pita bread, etc.

tomato and olive pasta bake

Pasta (as much as you want to eat)
Tomato paste/puree (enough to cover pasta)
Oregano (1-2 tsp)
Marjoram (1-2 tsp)
Olives (black, stones removed, as many as you like)
Salt & pepper

Cherry tomatoes, basil, spinach, onions, vegan cheese, other veg or herbs

Cook pasta according to instructions.
In baking dish mix pasta, tomato paste, herbs, olives, salt, pepper and anything else you want to add.
Bake at 200C for 30 mins or until brown and crispy on top.

simple cabbage potstickers

Wonton wrappers (check the ingredients to make sure they are vegan)
Cabbage (1/2 a head or however much you want, thinly shredded)
Onion (1, thinly sliced)
Carrot (1, thinly sliced)
Garlic (1-2 cloves, crushed and minced)
Ginger (thumb sized piece, crushed and minced)
Fresh coriander
Sesame oil
Olive oil
Soy sauce
Salt & pepper

Mushrooms, fake chicken, spring onions, other veg will also work. Fresh greens like sugar snaps or mangetout are also nice to put in raw.

Fry onion in a little oil and cook until softened. Add in garlic and ginger. Fry for a little while and then add in the cabbage and carrot and season (if adding fake meat, you may want to fry this separately to maintain some of the crispiness).
Prepare any other raw vegetables. You may also want to add some soy sauce or sesame oil into the cabbage mixture at this point, but the dipping sauce will add these flavours.
To make the potstickers simply place a small spoonful of the cabbage mixture, as well as any other fresh ingredients, and seal with a little water. The simplest way to do this is to wet one edge of the wrapper and simply fold it over itself, firmly pressing together the wet and dry side. You will end up with a half-moon shape.
To cook them place a little oil in a pan and fry them on medium heat until brown on one side. Add some water to the pan and place the lid on top to allow them to steam until the water has evaporated. Once evaporated, flip them over and brown the other side. Once the desired crispiness has been reached, remove from pan and serve.
For a dipping sauce simply mix soy sauce, sesame oil and some ginger and spring onions for more flavour.

mushroom & pea risotto

Onion (1-2, thinly sliced)  15388547_10210725338625222_798948465_o
Mushrooms (chestnut, 300g or more- for a deep mushroom flavour try dried mushrooms)
Peas (1/2-1 cup)
Arborio rice (1-2 cups)
Water/vegetable stock
Salt & pepper

Vegan ‘chicken’ is a nice addition, I fried some for decoration as well as included some throughout the risotto.

Fry the onions until lightly browned and add the mushrooms (I usually have some sliced, quartered and roughly chopped for a mixture of textures throughout).
On a medium heat, add the rice and a little stock/water (approx. 1 cup at a time). Continue stirring until water is almost absorbed, then add a little more stock/water and repeat the process.
Once rice is nearly cooked, add the peas and continue stirring and adding water until rice is cooked and water is absorbed. Be sure not to add too much towards the end to avoid water risotto.
Season to taste and serve with vegan parmesan, garlic bread, etc.

**Click here for vegan parmesan alternative