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!

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!

 

Mushroom Porridge

Yes, you did read the title correctly. I was a bit cautious of trying savoury oats, but thought I would see what all the fuss was about! I must admit, I still prefer sweet oats, but savoury oats were still delicious and is a quick & easy breakfast or lunch alternative!

Ingredients (serves 1):

  • 50g Jumbo Rolled Oats
  • 1 tbsp Olive Oil
  • 3 Garlic Cloves, peeled & finely chopped
  • 3 Chestnut Mushrooms
  • Handful of dried Shiitake Mushrooms (soaked for at least 12 hours- drain but make sure you keep 200ml of the water)
  • 2 tsp dried Thyme
  • 100ml Oat Milk (or any milk alternative)

Method:

  1. In a small pan on a medium heat, sauté the Garlic with the Olive Oil for 3-5 minutes
  2. Add the Mushrooms and sauté for a further 5 minutes
  3. Add the Thyme and combine well. Keep a few spoonfuls of the Mushrooms to one side so that you can use it as a topping
  4. Add the Oats, Mushroom stock water and Oat Milk. Combine well and bring to the boil
  5. Once boiled, continuously stir on a low heat for 5 minutes, add more Oat Milk if the mixture gets too thick
  6. Serve in a medium bowl and serve with the reserved Mushrooms. 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!

BBQ Pulled Mushrooms

What better combination that BBQ sauce and pulled Mushrooms? Perfect in a big roll with some vegan cheese and greens!

Ingredients (serves 1)

  • 5 small Portobello Mushrooms, chopped into thin strips
  • 2 tbsp vegan BBQ Sauce
  • 1 tbsp Olive Oil
  • 1 tsp Apple Cider Vinegar
  • 1/2 Onion (red or white) finely chopped

To Serve:

  • A Wholemeal Bun, halved
  • Spinach
  • Vegan cheese (I use Violife Mozzarella)

Method:

  1. Heat up the Olive Oil in a small saucepan on a low heat and sauté the Onion for 5 minutes or until softened
  2. Add the Mushroom strips and sauté for a further 5-10 minutes or until softened
  3. Add the BBQ sauce and Apple Cider Vinegar and combine well
  4. Cover with a lid and leave to simmer for 10-15 minutes, so the BBQ Sauce becomes even thicker. Make sure to stir frequently.
  5. Place some Spinach over the two bread roll halves and then evenly distribute the BBQ Mushrooms between the two
  6. Place some chunks of cheese over the top and grill for 3-4 minutes, or until the cheese has melted. Combine into one giant roll or enjoy as two halves!

 

 

Creamy Mushroom Spaghetti

This creamy Mushroom Spaghetti is literally a combination of all of my favourite things. It is also super creamy, yet made from yoghurt so feel no guilt at all!

Ingredients (serves 1):

  • 60g Wholemeal Spaghetti
  • 1 tbsp Olive Oil
  • 1/2 White Onion, finely chopped
  • 3-4 Garlic cloves, finely chopped
  • 2 chopped Chestnut Mushrooms
  • Handful of dried Shiitake Mushrooms
  • 2 tbsp vegan Coconut Yoghurt
  • 1/2 tsp Thyme
  • 1 tsp finely chopped fresh Chives
  • Handful of chopped Kale

Method:

  1. Start my covering the Shiitake Mushrooms in boiling water for at least 20 minutes. Then cover so the heat is trapped in
  2. Boil a small pan of water and then heat up the Olive Oil in a medium pan on a low heat and sauté the Onion and Garlic for 5-10 minutes
  3. Cook the Spaghetti according to packet instructions. Drain the Shiitake mushrooms and keep 1 tbsp of the water as it makes a great stock. Then add the Mushrooms to the pan containing the Garlic and Onion
  4. Continuously stir for another 5 minutes
  5. Then add the Thyme and Chives for a further minute
  6. Add the Yoghurt, Shiitake Mushroom Stock, Kale and continuously stir for 2-3 minutes
  7. Then add the cooked Spaghetti to the pan and combine
  8. Serve in a big dish and enjoy!

Sweet Potato & Chickpea Patty

You cannot beat a big, hearty veggie burger when you are hungry! This Sweet Potato, Chickpea and Red Onion Patty is a quick dinner, yet so delicious and filling!

Ingredients (makes 2):

  • 1 medium Sweet Potato, peeled, cut into chunks and boiled for 10 minutes
  • 1/2 tin of drained Chickpeas
  • 1/2 small Red Onion, chopped
  • 1 tsp Italian Herbs
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 tbsp Olive Oil
  • 1 handful plain Flour

To serve:

  • Wholemeal rolls
  • 1/2 Avocado
  • 1 tbsp Hummus
  • 1 handful of Spinach

Method:

  1. In a medium bowl, use a potato masher to mash up the Sweet Potato
  2. In another bowl, use the back of a fork to mash up the Chickpeas
  3. Combine the Chickpeas and Sweet Potato in one bowl. Then add the Onion, Basil, Oregano and Italian herbs. Combine well using your hands
  4. Take half the mixture and make it into a patty shape
  5. Cover the patties in flour and heat up 1 tbsp of Olive Oil in a small frying pan on a medium heat
  6. Fry the patties for 3 minutes on each side, or until browned
  7. Serve in a wholemeal bun with Hummus, Avocado and Spinach. Enjoy!

Carrot & Mushroom Noodle Soup

This filling, hearty soup is a perfect lunchtime meal in the winter. It will warm you up, give you four of your five a day and keep you satisfied until dinner!

Ingredients (serves 1):

  • 2 Shallots, finely sliced (or use 1/2 white Onion)
  • 1 tbsp Olive Oil
  • 2 Cloves of Garlic, finely chopped
  • 1 Carrot, chopped into small chunks
  • 3 Chestnut Mushrooms, chopped into chunks
  • 1/2 tin of Cannelloni Beans
  • 150g thick & soft vegan Noodles
  • 2 handfuls of fresh Spinach
  • 1 Vegetable Stock cube dissolved in 300ml of boiling water
  • 1/4 tsp Chilli Flakes
  • 1/4 tsp fresh Ginger
  • 1/2 tsp Thyme
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 tbsp Nutritional Yeast flakes to serve (optional)

Method:

  1. In a medium sized saucepan, heat up the Olive Oil on a low heat and sauté the Shallots, Garlic and Carrot for 5 minutes
  2. Once softened, add the Mushrooms for 2-3 minutes
  3. Add all of the spices and combine for 1 minute
  4. Then add the Vegetable Stock and Beans. Bring to the boil and then simmer for 15 minutes
  5. Then add the Spinach and noodles, combine and allow to simmer for another 2-3 minutes
  6. Serve in a big dish, if you wish top with Nutritional Yeast flakes and enjoy!

Peanut & Black Rice Stir-Fry

I could eat anything with Peanut Butter in all day everyday! This Peanut Butter & Black Rice stir-fry has so many different flavours and textures and is so healthy!

Ingredients (serves 1):

  • 60g Black Rice (Brown Rice will also work)
  • 50g pre-marinated Tofu Pieces
  • 1 tsp Coconut Oil
  • 1/2 Broccoli head
  • 3 cloves of Garlic, finely chopped
  • 1 tbsp fresh Coriander
  • 2 tsp ground Cumin
  • 1/2 tsp Chilli Flakes
  • 1 tbsp Peanut Butter
  • Handful of peanuts to serve (optional)

Method:

  1. Cook the rice according to packet instructions
  2. In the meantime, melt the Coconut Oil in a medium pan and sauté the Garlic
  3. Add the Broccoli and the spices (except the Coriander) and stir-fry on a low heat for 10 minutes
  4. Add the Tofu pieces and stir-fry for another 5-10 minutes
  5. Add the Peanut Butter to the pan, allow to melt and combine with the Broccoli and Tofu
  6. Then mix the Rice through the mixture for 1-2 minutes on a low heat
  7. Take off the heat and stir through the fresh Coriander, saving a small bit to garnish
  8. Serve in a big bowl and sprinkle over any extra Coriander and Peanuts. Enjoy!

Tofu & Bean Burrito

There is nothing better than a big burrito when you are hungry! This burrito is full of veg and is nothing short of delicious!

Ingredients (will fill 2 burritos):

  • 60g Brown Rice
  • 1 tbsp Olive Oil
  • 1/2 chopped Red Onion
  • 1 finely diced Garlic Clove
  • 1/2 chopped Red Pepper
  • 3 chopped Chestnut Mushrooms
  • 50g chopped Cherry Tomatoes
  • 1/2 tin Black Beans
  • 100g marinated Tofu pieces
  • 2 tsp ground Cumin
  • 1 tsp smoked Paprika
  • 1/2 tsp ground Chilli powder
  • 2 Wholemeal Tortilla Wraps
  • 1/2 Avocado
  • 1 tbsp plain vegan Yoghurt
  • 1 tsp fresh Basil
  • 1 tsp fresh Coriander

Method:

  1. Boil a small pan of water and cook the rice for 30 minutes or according to packet instructions
  2. While the rice is cooking, prepare the Garlic, Onion and Pepper and sauté them in a small frying pan with Olive Oil for 5 minutes, or until softened
  3. Then add the Mushrooms for 3 minutes, followed by the Cherry Tomatoes for a further 2 minutes
  4. Add the Cumin, Paprika and Chilli and combine for 1 minute
  5. Then stir through the Tofu and Beans and leave to simmer for 5-10 minutes, frequently stirring
  6. Once the rice is cooked, heat up the Tortilla Wraps (I heat them in the microwave for 30 seconds). Add 1/2 tbsp of Yoghurt to the top half of each Wrap
  7. Repeat this with the Rice, Avocado and the mixture. Then sprinkle the Coriander and Basil
  8. Fold the side of the wrap inwards and then fold up the bottom half. Serve as it is, or wrap in tinfoil if you want to eat them with your hands. Enjoy!