Ingredients: 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)
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.
Ingredients: 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
Method: 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
Method: 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
Rice paper wrappers
Optional: 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.
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)
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.
Ingredients: 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.
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.
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)
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.
Potato (1-2 medium, peeled and chopped into cubes)
Sweet potato (1 medium, peeled and chopped into cubes)
Carrot (1-2 medium, peeled and chopped)
Broccoli (handful of florets)
Green beans (handful)
Peas (3/4 cup)
Coconut milk (soya cream is also a good substitute)
Pure creamed coconut (1-2 tbsp)
Garlic (1 clove)
Garam masala (1-2 tsp)
Turmeric (3/4 tsp)
Cayenne (1/2 tsp)
Any veggies should be good in this, cauliflower, chickpeas, parsnip, pumpkin, tomatoes etc
Blend 1 tbsp coconut milk with garlic, pure creamed coconut, garam masala, turmeric and cayenne.
In frying pan cook potato, sweet potato, carrot, green beans first then add broccoli and peas.
Add curry sauce and the rest of the coconut milk and let cook.
Season to taste and serve with rice and naan.