Sooooo in season VE Flavours: ½ stock cube, garlic clove, 1 tsp dried mint or few sprigs of fresh mint, 1 tsp dried basil or handful fresh leaves, pepper Bulk: medium white onion, 200g fresh runner beans, 2 medium courgettes (preferably yellow), ¼ cup sweetcorn, 100g mushrooms Jazzy: top with sliced spring onion Lets… Continue reading In Season Summer Soup
Big, bowl-oh love Eat as you like VE Flavours: 1 tbsp miso, ½ tsp balsamic vinegar, ½ tsp rice wine vinegar, garlic clove, 2 tsp sesame oil, 2 tbsp desiccated coconut, 3 tsp cumin powder, 3 tsp coriander powder, S/P Bulk: 1 large cauliflower, ½ cup dried black beans (or 1 tin black beans), ¼… Continue reading Cauli-black-bean salad
Someone say BBQ? 110 kcal 8 x Flavours: 10g grated ginger, 1 garlic clove, 1 ½ tbsp. miso paste, 1 tbsp yeast flakes (can be left out), some red chilli (to taste), S/P Bulk: 150g grated carrot, 1 medium red onion, 2 tins butter beans (~ total drained weight of 480g), 100g chestnut mushrooms,… Continue reading Miso-Mozzarella Butter-Beany-Burger
Balls of happiness 280 kcal VE Flavours: crushed garlic clove, 1 tbsp tomato puree, chilli powder (to taste), S/P, 2 tsp sesame oil, zest and juice of 1 medium orange Bulk: 400g firm tofu, 350g spinach (I used frozen), 1 tbsp cornflour, 1 small white onion Jazzy: add 2 tbsp yeast flakes to the… Continue reading Tofu Balls with Spicy Orange Spinach
Creamy, sweet veggies 294 kcal VE Flavours: grated ginger (about 3g), crushed garlic clove, sprinkle of chilli, sprinkle of paprika, S/P Bulk: 1 medium ripe avocado, 200g peeled sweet potato, 400g courgette, small white onion Jazzy: handful or so of halved cherry tomatoes to roast alongside avocado (adds an extra sweet-tart level) Lets cook:… Continue reading Baked Avocado with Sweet Potato Puree Courgetti
Minty sweet zest 260 kcal VE Flavours: 2 tbsp dried basil, 1 tsp mint, 2 tbsp cranberry sauce, 1/8 tsp garlic powder, S/P Bulk: 200g peeled sweet potato, 200g courgette, 1 large lemon, 80g quinoa Jazzy: sprinkle with toasted sesame seeds Store: can be kept in the fridge for the next day Lets cook:… Continue reading Cranberry-Mint Pesto Quinoa with Roasted Veggie Top
Snuggy-roasty-toasty 293 kcal VE Flavours: crushed garlic clove, 1 tsp nutritional yeast flakes, 2 tsp balsamic vinegar, ½ tbsp olive oil, S/P Bulk: medium aubergine, ½ red and yellow pepper, 100g mushrooms, 1 red onion, 10g ground almonds Jazzy: 1 tsp cranberry sauce, sprinkle garlic powder Lets cook: Set the oven to 200oC. Cut… Continue reading Roasted Veggie-Topped Aubergine with Vegan Parmesan
