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
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!
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.
Onion (1 chopped fine)
Celery (1-2 stalks, chopped small)
Garlic (1-2 cloves)
Chopped tomatoes (1 can)
Carrots (1-2, chopped into small chunks)
Lentils (150g dried- for a deeper flavour use dried green puy lentils, but canned lentils also work)
Paprika (1 tsp)
Salt & pepper
Mushrooms, fresh tomatoes, peas, courgette, other veggies.
Fry onion and celery for a few minutes and add in carrots and garlic.
After a few minutes add in lentils (these can also be added with carrots and garlic) followed by the paprika and chopped tomatoes.
For the best flavour its usually best to cook the bolognese for a long time (4+ hours on a low heat) but it can also be eaten as soon as lentils are cooked.
Season to taste and serve with pasta.
Red onion (1 small)
Peppers (1 medium)
Cherry tomatoes (10)
Sunflower Seeds (1 tsp)
Cucumber (2 tbsp)
Penne (however much you want)
Whatever veg you have should be fine.
Herbs and spices are welcome but not necessary.
Cook pasta according to directions on packet. Leave to cool or serve warm.
Chop the onion and peppers into strips and fry in olive oil.
Allow whole cherry tomatoes to fry a little.
Chop courgette into blocks and fry until golden and cooked.
Roughly chop walnuts and sunflower seeds.
Cut cucumber into small cubes.
Mix everything together, halving the cooked tomatoes. Add extra olive oil and season with salt and pepper.
Pasta (any type of pasta is good with this, however much you want)
Cherry tomatoes (a handful or two)
Rocket (as much as you like)
Oil (olive oil or truffle oil are good)
Seeds (good replacement for a cheese-like flavour)
Whilst it cooks, heat a pan with a little oil and lightly fry the tomatoes (halve them if you’d like).
When the pasta is cooked, top it off with the tomatoes, rocket, salt and pepper and a little oil and enjoy!