A super quick, easy and tasty vegan main that can be on the table within twenty minutes. This spinach chickpea curry is made with coconut milk rather than tomatoes, which makes a most delicious change. Serve with rice or flatbreads.
The easiest Japanese ramen noodle soup you can make. It’s a cheat’s version using pasta and other store-cupboard ingredients along with whatever fresh vegetables you have to hand. Even though this easy one pot ramen is made in a trice, it’s super delicious, healthy and vegan too.
If you’re after a quick-to-prepare, delicious and nutritious vegan meal, do try this marinated tempeh with roasted black grapes and fennel. Stuff it into wraps with some salad or serve it with green vegetables and a baked potato.
Filling, delicious and nutritious, this chunky vegetable soup is perfect for kick starting the new healthy you. It’s vegan, fat free, low in calories and quick to make too. Perfect for the 5:2 diet and Veganuary.
If you end up with a load of leftover cooked vegetables after a big festive feast, vegetable fritters are a great way to use them up. They’re quick and easy to make and very tasty too. In fact they’re a great way to pep up jaded palates after all the Christmas festivities.
An easy to make and delicious to eat vegan autumn pea stew. It’s made with British carlin peas, sweet red peppers and the last crop of tomatoes. Serve with rice, quinoa, barley, jacket potatoes or crusty bread for a comforting and satisfying meal.
Sausage salad is one of the best meals to prepare for a sizzling summer. It’s my summertime take on a comfort food classic – sausage and mash. There are plenty of flavours and textures to keep everyone interested and the zesty lime & herb dressing makes this salad sing. It’s quick and easy to put together, makes a tasty family meal but is also impressive enough for entertaining.
At last we have the long awaited (by me at least) vegetarian cookbook from Sabrina Ghayour. Bazaar: vibrant vegetarian recipes is pretty much what you’d expect from the title. It’s packed with mostly Middle Eastern inspired recipes from a talented flavour enthusiast. Flick through the pages and you’ll find dishes both vibrant and exciting. Read on to learn more about the book along with a recipe for roasted aubergine carrot couscous.
Spring has arrived with fresh green shoots and an abundance of flowers. Simple, seems suddenly very appealing. This spring lettuce & pea soup with new potatoes is super simple, both in the making and in the eating. The flavours taste fresh and clean. There are only six ingredients involved, seven if you make your own stock from the pea pods, eight if you add croutons. As a bonus, it’s also vegan and fat-free (excluding croutons).
We often add ocas to vegetable stews when we have them, but rarely do they get to be the star of the show. This vegan oca peanut stew changes all that and allows the ocas to shine in their own right. The ocas are simmered in a rich tomato and peanut concoction which complements their brisk lemony notes beautifully. Kale adds a splash of colour and a whole heap of additional nourishment.