vegan

Cheesy Vegan Broccoli Leeks ‘n’ Mushies

Hello cheesy broccoli    Flavours: ½ tbsp olive oil, ¼ cup yeast flakes, 1 tsp Dijon mustard, ½ tbsp white wine vinegar, garlic clove, sprinkle of turmeric, S/P (1-2 tsp miso paste optional) Bulk: 3 medium leeks, 1 medium white onion, 300g chestnut mushrooms, small-medium broccoli head Jazzy: add in a tsp or two of… Continue reading Cheesy Vegan Broccoli Leeks ‘n’ Mushies

curry · vegan

Miso-Mushroom Cheats-Curry ‘Instant’ Noodles

Better than instant  or      VE Flavours: 2 tbsp miso paste, 1.5 tsp ground cumin, 1.5 tsp ground coriander, pinch chilli powder, ¼ tsp garlic powder, pinch turmeric, pepper, 1 tsp cornflour Bulk: 200g drained weight shirataki noodles*, 5 spring onions, 400g chestnut mushrooms, *don’t have shirataki noodles? This works well with 500g spiralized courgette… Continue reading Miso-Mushroom Cheats-Curry ‘Instant’ Noodles

Dips and sauce · vegan

Miso-Couscous topped Mushroom with Cranberry-Balsamic Sauce

Just simply beautiful 230 kcal      VE   Flavours: 1 ½ tbsp miso paste, 1.5 tbsp cranberry sauce, ¾ tsp balsamic vinegar, 1 tsp lemon juice, ½ tsp ginger powder, pinch of garlic powder, some sesame oil, S/P Bulk: 4 Portobello/large flat mushrooms, 50g giant couscous Jazzy: Top with vegetarian or vegan parmesan and use… Continue reading Miso-Couscous topped Mushroom with Cranberry-Balsamic Sauce

vegetarian

Vegetable pancake with cheesy mushroom top

So much healthy 220kcal     Flavours: garlic clove, pinch chilli flakes*, 1 tsp coriander powder, S/P Bulk: 4 large flat mushrooms, 1 courgette (~150g), 80g carrot, 70g spinach, 120g low fat cottage cheese, 30g plain white flour, 2 tbsp soy milk Lets cook: Preheat the oven to 200oC. Grate the courgette and carrot into a… Continue reading Vegetable pancake with cheesy mushroom top