Herby Italian Vegan Meatballs (oil & GF)

I’ve been vegan a couple of years now and one of my favourite meals before I went vegan was meatballs with spaghetti.  I loved how the herbs in the meatballs melded with the sauce and pasta.  Three parts imperfect by themselves but together sheer bliss!  So I set out to recreate what I loved in a vegan meatball.

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Italian Bean & Pasta Soup (Vegan)

If you’re craving soup that will fill you up and keep you warm – this one’s for you.  It’s a hearty Italian Bean & Pasta soup.  Made from store cupboard ingredients and jam packed with vegetables, beans and pasta it’s thick and chunky texture will fit the bill during the colder nights!

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Smokin’ Leeky Mac n Cheese (Vegan)

A smokey twist on an old favourite.  This recipe is a low fat, higher protein vegan version of traditional mac n cheese.  The smokiness adds a wonderful richness to this recipe.  I guarantee once you’ve made this once you’ll want it make it again and again.

Prep time: 20 minutes
Cooking time: approximately 40 minutes
(Serves 3-4)

Ingredients

230g (8oz) cannellini beans (drained)
200g (7oz) macaroni pasta
1 medium potato (peeled and cubed)
2 trimmed leeks
350ml (12.8 fl oz) plant mylk
30g (1 oz) cashews (soaked & drained)
3 tbsp nutritional yeast
1 tsp smoked paprika
1 tsp paprika
1 tsp liquid smoke
1/4 tsp turmeric
Juice 1 lemon
Salt & pepper to taste

Method

  1. Preheat oven 180°c fan (400°f or 200°c conventional)
  2. Roughly chop leeks, peel potatoes and cut into cubes
  3. Cook the pasta as per instructions
  4. In a pot boil or steam potatoes until soft
  5. In a frying pan sauté leeks until soft
  6. Blend potato, cannellini beans, nutritional yeast, smoked paprika, liquid smoke, turmeric, paprika, lemon and salt and pepper into a smooth pourable “cheese” sauce.
  7. Put the cooked macaroni and leeks into In a 2L (2 quart) baking dish and mix together.
  8. Pour the “cheese” sauce over the top and mix through.
  9. Top with vegan cheese, breadcrumbs or nothing (it is just as good without any topping).
  10. Bake in the oven for 40 – 50 minutes.

Watch me make it:

CREAMY MUSHROOM PASTA – ONE POT

A classic dish simplified to one pot cooking.  The walnuts add a bit of richness to this delicious and comforting creamy mushroom pasta dish.

Prep time: 10 minutes
Cooking time: approximately 20 minutes

Ingredients

200g (7 oz) pasta
400ml (14 fl oz) water*
300ml plant mylk (10 fl oz) (soya or almond)
300g (10 oz) mushrooms
1 handful of green beans
1 carrot
25g (1 oz) walnuts
1tsp garlic powder
2tsp onion powder
3tbsp nutritional yeast (can be substituted with powdered vegetable stock)
Salt & pepper to taste

*additional water may be required depending on pasta used

Method

  1. Soak the walnuts in boiling water
  2. Chop carrot, beans finely
  3. Roughly chop the mushrooms
  4. In a large pot, add the mushrooms (saving back two handfuls), dry fry until cooked through
  5. To a blender goblet add the soaked walnuts, cooked mushrooms, plant mylk, water, garlic and onion powders, salt and pepper.  Blend until smooth.
  6. Pour your blended liquid into a large pot, add your chopped carrots and beans and the uncooked mushrooms
  7. Put on a high heat and bring to the boil
  8. Add your pasta and lower heat to a high simmer
  9. Stir frequently to ensure pasta doesn’t stick to the bottom (add additional water in increments of 50 – 100ml if required)
  10. Cook until all liquid is absorbed by the pasta and the pasta is cooked and you’re left with a creamy thick sauce, stir through the nutritional yeast and serve

Watch me cook it!!!

ITALIAN VEGETABLE ONE POT PASTA

Throw everything into the pot and cook – it’s that easy.  This is simple food, cooked simply.  Enjoy topped with capers, herbs and white beans or just have it as it comes…

Prep:  5 minutes
Cooking time: 20 minutes approximately

Ingredients

200g (7 oz) spaghetti
600ml water (21 fl oz) (wholemeal) or 500ml (17 fl oz) water (white pasta)*
200g (7oz) fresh tomatoes
2 cloves of garlic
1 onion
1 handful of green beans
1 carrot
1 stick of celery
4 mushrooms
1tsp Italian Herbs
1 bay leaf
1tsp garlic powder
1tsp onion powder
Salt & pepper to taste
*additional water may be required depending on pasta used

Method

  1. Chop onion, carrot, celery finely
  2. Roughly chop your tomato and mushrooms
  3. In a large pot, add your chopped vegetables, herbs and garlic & onion powders
  4. Put on a high heat and bring to the boil
  5. Add your spaghetti and lower heat to a high simmer
  6. Stir frequently to ensure pasta doesn’t stick to the bottom (add additional water in increments of 50 – 100ml if required)
  7. Once most of the liquid has been absorbed add crushed garlic
  8. Cook until all liquid is absorbed by the pasta and the pasta is cooked and you’re left with a small amount of thick sauce.

Video instructions