Sweet Potato & Chickpea Soup

No surprise that last weeks lovely weather has now come to an end! Now the rain is back, I thought I would try and warm up with a hearty sweet potato, chickpea & lentil soup with lots of spices!

Ingredients (serves 3):

  • 1 tbsp coconut oil
  • 1/2 white onion, finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 1 large sweet potato, peeled and cut into medium chunks
  • 1 tin drained chickpeas
  • 100g red lentils
  • 500ml fresh coconut milk (you may need extra if soup is too thick)
  • 1 tsp turmeric
  • 2 tsp cumin
  • 3 tsp medium curry powder
  • 1/2 tsp chilli powder

Method:

  1. In a large saucepan on a medium heat, sauté the onion and garlic in the coconut oil for 5 minutes
  2. Add all the spices and then coat the sweet potato chunks
  3. Add the coconut milk, lentils, chickpeas and combine well
  4. Bring to the boil and then simmer with a lid for 20-25 minutes
  5. Turn the heat off and use an electric hand blender to blend the mixture into a thick soup (I like thick soup, but you can always add more coconut milk if you would like a thinner texture)
  6. Serve in a bowl with a swirl of coconut yoghurt and fresh bread. Enjoy!

Red Thai Curry

I’m slightly obsessed with spicey Asian flavours at the moment! This curry is a perfect dinner with lots of hearty veg!

Ingredients (serves 2):

  • 1 tbsp coconut oil
  • 1 small white onion, finely chopped
  • 2 celery sticks, cut into chunks
  • 1 medium carrot, cut into small chunks
  • 1 red pepper, cut into strips
  • 1 large sweet potato, cut into chunks and boiled for 10 minutes
  • 1 tbsp vegan red Thai curry paste
  • 500ml coconut milk (I use Alpro)
  • 2 handfuls of Kale

To Serve:

  • Brown Rice

Method:

  1. In a large saucepan on a medium heat, sauté the onion, carrot and celery in the coconut oil until softened
  2. Add the pepper and sauté for a further few minutes
  3. Add the curry paste and mix thoroughly into the veg
  4. Add the coconut milk and combine
  5. Add the cooked (and drained) sweet potato to the pan and leave on a medium heat for 10-15 minutes, stirring every 5 minutes
  6. In the last few minutes, add the kale
  7. Serve in a large dish with some brown rice. Enjoy!

Thai Red Pasta

So I know it sounds weird to put Thai Red curry paste into a pasta dish, but believe me it’s so good and is so nice to have something a bit different! It’s also a really quick and easy dish to make on a busy evening.

Ingredients (serves 1):

  • 1 serving of wholewheat pasta (I probably eat two portions to myself!)
  • 1/2 tbsp Olive oil
  • 4 garlic cloves, finely chopped
  • 1/2 red pepper, cut into chunks
  • 1 tsp vegan Thai red curry paste
  • 400ml coconut milk (or enough milk that just covers the pasta when in the pan)
  • Handful of fresh spinach

Method:

  1. In a small saucepan on a low heat, sauté the pepper and garlic in the olive oil for 3-4 minutes
  2. Add the curry paste and combine well with the pepper and garlic
  3. Add the milk and stir well so that the curry paste is well integrated
  4. Add the pasta and bring to the boil
  5. Leave to simmer for 15 minutes, or until the pasta is soft and the milk has become creamy
  6. Add the spinach and combine well so that it wilts
  7. Serve in a big dish and enjoy!

 

Spinach, Chickpea & Sweet Potato Curry

This is the most classic veggie curry and is always my go to when I need a big hearty dinner!

Ingredients (serves 2):

  • 2tsp coconut oil
  • 2 garlic cloves, peeled and finely chopped
  • 1 medium white onion, finely chopped
  • 1 medium sweet potato (cut into medium sized chunks)
  • 1 tin drained chickpeas
  • 250g fresh spinach
  • 400ml coconut or almond milk
  • 2tsp mild or medium curry powder
  • 1tsp turmeric
  • 1/2tsp ginger

To Serve:

  • Brown rice

Method:

  1. In a small saucepan, part-boil the sweet potatoes in boiling water for 5 minutes
  2. In the meantime, heat the coconut oil in a medium saucepan on a medium heat and sauté the garlic and onion for 5 minutes
  3. Add the drained sweet potato and then stir through the curry powder, turmeric and ginger
  4. Add the chickpeas, milk and simmer with a lid for 20 minutes. Prepare the rice whilst the curry is cooking
  5. Add the spinach and simmer for a further 2-3 minutes
  6. Serve with rice or naan bread and enjoy!

Turmeric Paella

It’s finally getting warmer and I thought I’d celebrate with a colourful summer paella! It is packed full of veg, flavour and colour, you’ll be coming back for seconds!

Ingredients (makes 1 large portion):

  • 100g paella rice
  • 1tbsp olive oil
  • 1/2 white onion, finely chopped
  • 3 garlic cloves, peeled and finely chopped
  • 1 chopped celery stick
  • 1/4 of a medium courgette, cut into semi circles
  • 1/4 red pepper, chopped into small chunks
  • 2 chopped white mushrooms
  • 5 cherry tomatoes
  • 50g frozen peas
  • 300ml vegetable stock
  • 1tsp turmeric
  • 1tsp paprika (I used hot paprika)
  • Handful of fresh spinach

To serve:

  • Rocket
  • Black Olives

Method:

  1. In a medium saucepan on a medium heat, sauté the onion, garlic and celery in the olive oil for 5 minutes, or until softened
  2. Add the courgette, peppers, mushrooms, cherry tomatoes and sauté for a further 5 minutes
  3. Add the turmeric, paprika and rice for 2-3 minutes
  4. Stir through the stock and simmer with a lid for 10 minutes
  5. Add the frozen peas and simmer for another 10 minutes
  6. Stir through the spinach until wilted then serve in a large dish with a side of rocket and olives. Enjoy!

One-Pot Lentil Bolognese

Bolognese was my favourite dish when I ate meat, so I really missed it when I went Vegan. However I found using red lentils gives the bolognese a meaty taste and is also really filling, which feeds my huge appetite! Therefore this is my new go-to dinner as it’s easy to make, healthy and so delicious!

Ingredients (serves 2):

  • 1 tbsp Olive Oil
  • 1 small White Onion, peeled and finely chopped
  • 2 Garlic Cloves, peeled and finely chopped
  • 1 chopped Celery Stick
  • 1 Carrot, chopped into small square chunks
  • 4 chopped Chestnut Mushrooms
  • 1 tsp Oregano
  • 1 tsp mixed Italian Herbs
  • 1 tsp Basil
  • 100g dried red split Lentils
  • 1 tsp Tomato Puree
  • 1 Vegetable Stock Cube
  • 1 tin chopped Tomatoes
  • 180g Wholewheat Pasta (any shape)
  • 2 tbsp Nutritional Yeast Flakes
  • 2 handfuls of fresh Spinach

Method:

  1. In a large saucepan on a medium heat, sauté the Onion, Garlic, Celery & Carrot in the Olive Oil for 10-15 minutes, or until softened
  2. Then add and sauté the Mushrooms for a further 2-3 minutes
  3. Stir through the Oregano, Basil, Italian Herbs and Lentils for 1 minute
  4. Add the tin of chopped Tomatoes and fill the tin with water until full and add to the pan
  5. Add the Stock Cube, Tomato Puree, Pasta and combine well
  6. Cover with a lid and leave to simmer for 30 minutes. Make sure to stir every 5-10 minutes. A dash of water may need to be added if the Lentils start to stick to the bottom of the pan
  7. After the 30 minutes, add the Nutritional Yeast Flakes and Spinach and simmer for a further 2-3 minutes
  8. Serve in a big dish with some fresh Basil and enjoy!

 

Quick & Delicious Veggie Noodles

I fell in love with noodles when I was in South East Asia and have been obsessed ever since! This is a great lunch or dinner when you are short for time or too hungry to wait!

Ingredients (serves 1):

  • 4 Garlic Cloves, crushed and finely chopped
  • 1 tbsp Olive Oil
  • 1 grated Carrot (reserve a small handful to serve)
  • 1/2 tin drained Edamame Beans
  • 1/4 Pepper, sliced into long, thin strips
  • 1 Mushroom, finely chopped
  • 1 serving of ready to cook soft medium Noodles
  • 1/2 tsp Ginger (fresh or ground)
  • 1 tsp Soy Sauce
  • 1/4 tsp Chilli Flakes
  • Handful of Walnuts (to serve)

Method:

  1. In a medium wok/frying pan, heat up the Olive Oil on a medium heat. Sauté the Garlic for 2 minutes
  2. Add the Pepper for a further 2 minutes then add the grated Carrot and chopped Mushrooms
  3. Also stir through the Ginger, Chilli flakes and Soy Sauce
  4. After a few minutes, add the Edamame Beans and Noodles. Continuously stir for a further 2-3 minutes
  5. Serve in a large dish with some fresh grated Carrot and crushed Walnuts. Enjoy!

 

Tomato & Lentil Veggie Soup

Even though the weather is finally warming up, you cannot beat a big bowl of soup for lunch! This soup has 6 different types of veggies and will get you through the day! It is also a great soup to make on a Sunday night to have for lunch at work.

Ingredients (serves 3-4):

  • 1 tbsp Olive Oil
  • 5 Garlic Cloves, finely chopped
  • 4 Celery Sticks, chopped
  • 2 Carrots, chopped into small pieces (I leave the skin on)
  • 4 Chestnut Mushrooms, chopped into small chunks
  • 1 tin chopped Tomatoes
  • 1 Vegetable Stock Cube
  • 4 tbsp Red Lentils
  • 1 tbsp Balsamic Vinegar
  • 100 ml Vegan Red Wine (optional)
  • Large pinch of Black pepper
  • 2-3 handfuls of Kale

Method:

  1. In a medium pan, heat up the Olive Oil and sauté the Garlic, Celery and Carrot for 5-10 minutes, or until softened
  2. Add the Mushrooms and sauté for another 5 minutes
  3. Add the chopped Tomatoes, Stock Cube, Balsamic Vinegar, Pepper, Wine and combine well
  4. Add 1/2 litre of water to the pan and combine. I prefer my soup quite chunky, however ff you would like more liquid just keep adding 100ml of water at a time to the pan until you are happy with the consistency
  5. Bring to the boil and then simmer on a low heat for 35-45 minutes
  6. In the last few minutes, add the Kale and combine
  7. Serve in a big dish with lots of bread to dunk!

Harissa & Apricot Tagine

Tagine is such a unique dish as it has some spice, sweetness and is also quite rich! This Tagine is packed with lots of veg and you will definitely be going back for seconds!

Ingredients (serves 2-3):

  • 1 tbsp Olive Oil
  • 4 Garlic Cloves, finely chopped
  • 2 chopped Celery Sticks
  • 1 large Sweet Potato chopped into chunks (with the skin left on)
  • 1 tin drained Chickpeas
  • 1 tsp ground Harissa
  • 1 tsp Smoked Paprika
  • 2 tsp Cumin
  • 1/2 tsp Ginger
  • 1/4 tsp Cinnamon
  • 1 tin chopped Tomatoes
  • 1 tbsp Balsamic Vinegar
  • 1 Vegetable Stock Cube
  • 1 tsp Tomato Purée
  • 10 chopped dried Apricots
  • Handful of fresh Kale (stalks removed)
  • 1 tbsp Nutritional Yeast Flakes

To Serve:

  • Cooked Quinoa and Bulgar Wheat
  • Fresh Spinach
  • Warm Tortilla Wrap (optional)

Method:

  1. In a medium saucepan on a low heat, sauté the Garlic and Celery in the Olive Oil for 5 minutes, or until softened
  2. Add the Sweet Potato to the pan and then coat with all of the spices for 1 minute
  3. Then add the chopped Tomatoes, Balsamic Vinegar, Chickpeas, Tomato Puree, Stock Cube, Apricots and combine well
  4. Bring to the boil and then cover with a lid and simmer on a low heat for 30-40 minutes, stirring every 10 minutes
  5. While the Tagine is cooking, cook the Quinoa and Bulgar according to packet instructions (I cook them together in one pan)
  6. In the last 5 minutes, add the Kale and Nutritional Yeast Flakes to the Tagine and combine well
  7. Serve in a big hearty bowl and enjoy!

Tomato, Black Bean & Mushroom Stew

On this freezing, snowy day, there is nothing I want more than a big hearty stew! This stew is so warming and delicious and the Black Beans provide lots of protein so its a win win!

Ingredients (Serves 2-3):

  • 1 tbsp Olive Oil
  • 1 small White Onion, chopped
  • 3 Garlic Cloves, finely chopped
  • 1 Celery Stick, chopped
  • 4 chopped Chestnut Mushrooms
  • 1 tin chopped Tomatoes
  • 1 tin Black Beans
  • 1 Vegetable Stock Cube
  • 1 tsp Tomato Puree
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1/4 tsp Chilli (more if you love some spice)

To Serve:

  • Brown Rice
  • Baked Asparagus (optional)

Method:

  1. In a medium saucepan on a low heat sauté the Onion, Garlic and Celery for 5 minutes, or until softened
  2. Add the Mushrooms for a further 2-3 minutes
  3. Stir through the Oregano, Basil and Chilli and then add the tinned Tomatoes and combine well
  4. Add the Tomato Puree, Black Beans and a crumbled Stock Cube into the pan and combine well
  5. Bring to the boil and then cover with a lid and simmer for 30 minutes on a low heat, stirring frequently
  6. While the stew is cooking, cook the Rice according to packet instructions
  7. Prepare the Asparagus by chopping of the root ends and place on a baking tray with a few sprays of Olive Oil and a sprinkle of Salt & Pepper. Then place into a pre-heated oven (180 fan) for 15 minutes
  8. Serve on a plate and enjoy! Any leftovers are perfect for lunch the next day!