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.
If you want to make your Brussels sprouts super tasty, this teriyaki rice bowl recipe is the way to do it. In fact, it’s a sure fire winner. It’s quick and easy to make, is packed with protein rich tofu and nutritious Brussels sprouts and made extra delicious with my very own homemade teriyaki sauce. It’s completely dairy-free and a meal I was so impressed with that I made it twice during Veganuary this year.
This recipe for spicy peanut butter noodles with steamed vegetables and smoked tofu is quite a feast and one the whole family will enjoy. Just be careful about the amount of chilli added for those who are sensitive to it. It’s a very quick meal to put together, although a bit of juggling is needed to get everything ready at the same time.
Yes, spring has most definitely sprung. It’s been a long time coming. Soups may not be on the top of everyone’s list of things to eat as they bathe in the sunshine today, but the night’s are still chilly and a good bowl of soup is satisfying at almost any time of the year. Ribollita is a hearty vegan Tuscan soup made from cannellini beans, stale bread and kale. It may not sound that appetising, but it’s delicious.
An easy to make anytime pasta with a vegetable packed tomato sauce, using whatever vegetables you have to hand. Jazzed up here with some miso marinated tofu to make a completely vegan meal. You could of course use grated cheese instead.
Who doesn’t love a good veggie burger? Not many I’m guessing. I’m a big fan, though I don’t make them as often as I should, or, maybe could. These black chickpea & red quinoa burgers with prunes are easy to make, hold together well and taste super scrumptious. Served with caramelised onions, tomatoes & chilli, they are truly hard to beat.
This barley lentil dinner is a simple recipe made somewhat sophisticated by the addition of walnut gremolata and roasted tomatoes on the vine. It’s also very garlicky. If you love garlic as much as we do, this is a very fine thing.
Simple to prepare evening meals are my mainstay, even more so whilst I’m cooking for one. It’s good to have some variation though and this simple laksa noodle soup with tofu, red peppers and green cabbage is a filling and delicious addition to any repertoire. It has the added advantage of being vegan, so it makes a perfect dairy free meal.
If you haven’t tried socca before, you’re in for a treat. It’s a sort of flatbread or substantial pancake made from chickpeas and it’s naturally vegan and gluten free. It’s also delicious. With little cooking or preparation required it makes a perfect meal for summertime. This socca spread with walnut basil pesto and scattered with toasted walnuts and purple mangetout scored particularly well.
When I spotted Cornish new potatoes at my local greengrocers at the weekend, I couldn’t resist purchasing some. Somehow, a bunch of Cornish asparagus made its way into my basket too. It seemed like the perfect opportunity to make a vegetarian salade Niçoise.