I am seriously addicted to Ethiopian Red Lentil Stew and have been looking at different ways I could use the Berbere spice blend which is the base of this stew in new ways. That’s how these burgers were born. They are spicy, rich and bitey, and provide a massive flavour punch.
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.
This week Ian from Chef Vegan and I created a video showing 3 delicious and easy ways to cook rice to add some delicious flavours. We made Cumin Rice, Lemon Rice and Nasi Kuning (recipe inspired by Daily Cooking Quest).
Simple ingredients and quick and easy – let’s make boiled rice tasty!!
I’ve been craving the comforting texture and flavour of shepherd’s pie. One of my favourite meals before I went vegan I’ve been keen to see if I could mimic the flavour and texture using whole plant foods. This recipe came pretty close! The potato is so creamy without any butter or oil and the sauce with aduki beans and porcini mushrooms has a lovely rich flavour.
These cookies are so simple and so tasty. A great alternative to banana bread when you have over ripe bananas, they stay moist without oil thanks to the coconut and are naturally gluten free thanks to the oats. Kids and bigger kids will love these!
Prep time: 5-10 minutes
Cooking time: approximately 1hr 20 minutes
180g (2 cups) oat flour
70g (3/4 cup) coconut
60g (1/2 cup) sugar
3 very ripe bananas
70ml (1/3 cup) water
1.5 tsp baking powder
¾ tsp ground cardamom
¾ tsp cinnamon
- In a large mixing bowl mash bananas
- Add sugar, water and spices and mix thoroughly
- Add baking powder and coconut and mix thoroughly
- Add oat flour in two batches and mix thoroughly
- Spoon tablespoon portions onto a lined cookie tray, these will spread so leave space between them
- Bake in a preheated oven (180°c fan / 200°c / 400°f) for 25 – 30 minutes
- Remove from parchment and cool on a rack
Watch me make it:
This recipe captures the subtle fragrance of a Thai Green Curry in an easy rice bake. Pairing fragrant fluffy rice with caramelised top, this has become another favourite in our house. Easy to make in bulk and full of protein thanks to the tofu this recipes gives you the flexibility of amping up the green curry flavours and coconut to your taste.
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!
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
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
- Preheat oven 180°c fan (400°f or 200°c conventional)
- Roughly chop leeks, peel potatoes and cut into cubes
- Cook the pasta as per instructions
- In a pot boil or steam potatoes until soft
- In a frying pan sauté leeks until soft
- Blend potato, cannellini beans, nutritional yeast, smoked paprika, liquid smoke, turmeric, paprika, lemon and salt and pepper into a smooth pourable “cheese” sauce.
- Put the cooked macaroni and leeks into In a 2L (2 quart) baking dish and mix together.
- Pour the “cheese” sauce over the top and mix through.
- Top with vegan cheese, breadcrumbs or nothing (it is just as good without any topping).
- Bake in the oven for 40 – 50 minutes.
Watch me make it:
Chilli’s are so versatile and great for cooking in bulk and freezing so you have a quick easy meal in minutes. This chilli benefits from the addition of smoked paprika to give it a lovely smoky earthiness.
Prep time: 5 minutes
Cooking time: approximately 60 minutes
3 x 400g tins (14 oz) kidney beans (drained)
1 green pepper (optional, but recommended)
2 peeled cloves garlic
2 tsp cumin
½ tsp chilli flakes
¼ tsp cayenne
1 tsp smoked paprika
1 tsp dried oregano
1 ¾ 400ml (14oz) tins of crushed tomato
800ml (30 fl oz) water
- Finely chop celery, green pepper and onion, crush garlic cloves
- On a medium – high heat in a large pot water fry celery, green pepper, onion and garlic until onions are translucent
- Once onions are translucent add kidney beans, crushed tomatoes, water and cumin, smoked paprika, chilli flakes and cayenne pepper
- Stir, bring to the mixture to the boil and then turn to a medium heat to a vigorous simmer
- Once the mixture is thick, reduced and about 5-10 minutes from being fully reduced (at the 40-50 minute cooking mark) add the dried oregano and cook for a further 5 – 10 minutes until the desired consistency.
- Great served with rice, tortillas or baked potato wedges covered in a big dollop of guacamole.