goulash style stew

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 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.

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.


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

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.

easy stir fry

Onion (1 sliced thin)
Pepper (1/2, any colour, sliced thin)
Cauliflower (as much as you want)
Carrots (1 large, sliced thin)
Cabbage (as much as you like, sliced thin)
Mushrooms (as many as you like)
Noodles (whichever you prefer, as much as you like)
Sesame oil
Soy sauce

Any vegetables you like, chopped however you like, vegan meat substitutes, fresh garlic, fresh ginger, fresh coriander

Cook noodles according to packet, drain and mix with a little sesame oil.
Fry veg until cooked and add a little soy sauce.
Mix with noodles and add soy sauce, sesame oil, salt and pepper to taste.

fresh corn salsa

Sweetcorn (150g)
Red pepper (1/4, diced small)
Yellow pepper (1/4 diced small)
Sprouts (I had leek, radish and red radish sprouts on hand)
Black sesame seeds (1-2 tsp)

Green peppers
Other veggies
Hot sauce
Lemon/lime juice

Simply mix everything together and serve!

chili sin carne II


chili sin carne II served with rice, fresh corn salsa, tofu sour cream, avocado and sprouts.

Onion (1, diced small)
Red pepper (1/4 diced small)
Yellow pepper (1/4 diced small)
Corn (3-4 tbsp)
Brown beans (480g)
Kidney beans (240g)
Tomato puree (2-3 tbsp)
Paprika (1-2 tsp)
Sweet smoked paprika (1/2-1 tsp)
Cayenne (1-2 tsp)
Cumin (1-2 tsp)
Chili flakes (1/2-1 tsp)

Other veggies
Other spices
Hot sauce

Fry the onion until lightly browned and add in the peppers and spices. Once cooked add in the beans, tomato puree and a little water. Add in corn and more water if necessary. For a thicker chili, mash up a few of the beans. Season to taste and serve with rice, tacos, tortilla wraps, baked potatoes, avocado, whatever you like!

You may also want to check out a different chili recipe I have here.

tomato veggie stew

Potatoes (2 med, however many you want, I like them chopped small)
Peppers (1 red, 1/4 green, 1/4 yellow for a colourful mix)
Carrots (1-2)
Mushrooms (a handful)
Tomatoes (big, small, however many you want)
Chopped tomatoes (1 can)
Paprika (1 tsp)
Herbs (oregano, basil, thyme, whatever you got and like)
Oil (1 tsp, any is good)

Celery, onion, courgette, aubergine, any veggies are good.
Kidney beans, butter beans, any beans are good too.

Chop up veggies however you like (I like large bits of pepper and small bits of potato, but you do you).
I like to fry the potatoes a little bit first and then add in the rest of the veggies. Once they’re cooked a little, add in the can of tomatoes and the herbs/spices.
Leave to simmer for 30mins or so, just check on it and see how it’s doing- add water if it needs it.
Season to taste and serve with rice, mashed potatoes, baked potatoes, on pasta, with bread, whatever you want!