Ingredients: 2 onions, sliced 2 garlic cloves, minced 2 large courgettes, diced 3 bell peppers, diced 1 x 400g can chopped tomatoes 2 tbsp tomato purée 1 vegetable stock cube, crumbled into 1 tbsp boiling water 15g fresh basil, roughly chopped 1 large aubergine, sliced across length or width for maximum surface area 9 lasagneContinue reading “Slow-Cooker Vegetable Lasagne”
Category Archives: Veg
Chickpea + Spinach Curry
Ingredients: 1 onion, diced 1 tsp chilli, to taste 9 garlic cloves, minced 1 inch piece of ginger, minced 1 tbsp ground coriander 1 tbsp ground cumin 1 tbsp garam masala 2 tbsp tomato purée 2 x 400g cans chickpeas, drained 400g can chopped tomatoes 1 tbsp smooth mango chutney 100g coconut milk a handfulContinue reading “Chickpea + Spinach Curry”
Sticky Chinese Mushrooms
Ingredients: 600g mushrooms (thickly sliced & dipped in water) 1/2 cup corn flour 3 cloves garlic, minced 1 inch ginger, minced 2 tbsp brown sugar 2 tbsp white wine vinegar 1 tsp corn flour, mixed with 1/2 tsp of water 2 tbsp soy sauce sesame seeds, to serve rice, to serve greens of your choice,Continue reading “Sticky Chinese Mushrooms”
Sausage Casserole
Ingredients: 1 pack of sausages (veggie ones work too!) 1 tin of chopped tomatoes 1 sachet of sausage casserole mix 150g mushrooms, sliced 2 onions, diced 3 cloves garlic, crushed 2 bell peppers, sliced 1 tin of haricot beans (or any beans you have) Pre-heat your oven to 220c Method: In a large baking trayContinue reading “Sausage Casserole”
Roasted Veg Couscous
Ingredients: 100g dried Couscous 100g Sweet potato, diced 2 Onions, roughly chopped 3 Garlic cloves, crushed 50g Green beans 50g Tomatoes, quartered 1 Carrot, grated (optional) 1tbsp Balsamic Vinegar 1tbsp Honey Salt and Pepper, to taste (all of my ingredient portions were estimated, next time I make this I will be sure to measure itContinue reading “Roasted Veg Couscous”
Garlic + Honey Chickpea Rice Bowl
Ingredients: 2 tins of chickpeas 6 cloves of garlic, crushed 1/3 cup honey 1/4 cup water (or vegetable stock) 2 tbsp white wine vinegar 1 tbsp soy sauce Rice, to serve Vegetables of your choice, to serve Method: Boil some rice and prep your veggies. Heat up 1 tbsp of vegetable oil in a panContinue reading “Garlic + Honey Chickpea Rice Bowl”
Veggie Ramen
Ingredients: 1 cup shredded carrot 1 cup green beans or sugar snap peas 1 pack of baby corn, chopped 8oz mushrooms, sliced 1 tbsp Thai red curry paste 2 tsp curry powder 6 cloves of garlic, minced 2 tsp minced ginger 6 cups veggie stock 1 can coconut milk 1 tsp honey 8oz egg noodlesContinue reading “Veggie Ramen”
Mushroom Alfredo
Ingredients: 300g spaghetti, cooked 150g mushrooms, sliced 1 onion, diced 1 clove garlic, chopped up fine 270g Philadelphia 200ml milk 150g cheese (optional) 100g peas, cooked a handful of cashew nuts, to serve salt and pepper, to taste Method: Fry off the mushrooms. Add in the onion and fry until softened. Add in the garlicContinue reading “Mushroom Alfredo”
Garlic + Honey Tofu Rice Bowl
Ingredients: 500g Tofu 3 tbsp flour Salt and Pepper to season 3 cloves of garlic, crushed 1/3 cup honey 1/4 cup water (or vegetable stock) 2 tbsp white wine vinegar 1 tbsp soy sauce Rice, to serve vegetables of your choice, to serve Method: Cut up the tofu into bite size chunks. In a bowlContinue reading “Garlic + Honey Tofu Rice Bowl”
Satay Veggie Stir-Fry
Ingredients: 1 onion, sliced 2 cloves of garlic, crushed 1″ ginger, grated 1 chilli, sliced lots of veggies of your choice 2 tbsp peanut butter 1 cup soya milk noodles, to serve Method: Fry off the onion, garlic, ginger and chilli. Add in the veggies and stir well. Cook until softened. Add in the peanutContinue reading “Satay Veggie Stir-Fry”