Need to make lunch but have very little time?!? You are at the right place, check out our SUPER SIMPLE stir fry noodles recipe!!!
Hi Everyone,
Welcome back to my blog!
In this post I am keeping it very simple – stir fry noodles – for those busy days! It will take you no more than 20 minutes to prepare this yummy recipe filled with crispy vegetables.
INGREDIENTS:
– 200g of noodles (I used Ramen)
– 3 scallions
– 1 carrot
– 1/2 sweet pepper
– a handful of mange tout
– g of broccolini
– a few baby corns
– 1/3 of a pointed cabbage
– 2 tbsp of sesame oil
– 2 tbsp of soy sauce
– 2 tsp of salt
PREPARATION:
Go ahead and cut all the vegetables into strips/slices and cook the noodles. Now, preheat a stir fry pan on max and add 100ml of cooking oil and all the vegetables except the cabbage to it, add the salt, and saute for 2 minutes.
Add the noodles and cook for another minute – turn off the hob and add the cabbage to it, mix it and you are ready to serve it!
Looking for an easy to follow plant-based lasagne recipe?? You are at the right place, check out our new recipe and follow along!!!
Hi Everyone,
Welcome back for another portion of veg!
As I have seen a lot of requests for vegan lasagna, I decided to make a delicious recipe and it will take you about 75 minutes to prepare it – and it can easily feed 5 hungry mouths 🙂
We will start with the ‘meat’ base and you will need the following ingredients:
– 100g of black beluga lentils
– 100g of red lentils (or 200g of any lentils that you have)
– 100g of soy mince
– 3 medium-sized onions
– 2 medium-sized carrots
– 1 can of chopped tomatoes
– 3 tsp of salt
– 2,5 tsp of pepper
– 2 tsp of chili flakes
– 2,5 tbsp of nutritional yeast
– 1 tbsp of maple syrup
– 1 tbsp of dried paprika
– 5 tbsp of milled chia seeds
Start off with cooking the lentils in cold water on medium heat – once boiling, cook for 15 minutes.
In the meantime, you can chop the onions and carrots in small pieces – also soak the soy mince for 5 minutes in some water and then try to squeeze as much water as possible out of it.
Preheat a pan on high heat with some oil and then saute the onions and carrots for 6-7 minutes.
Now, lower the heat to medium and add all the ingredients to it – stir it well and let it cook for another 5 minutes.
You are done with the base!
You will need the following vegetables:
– 250g of mushrooms
– 1 zucchini
– 1 eggplant
– 1 sweet pepper
– 3 medium-sized tomatoes
Chop all the vegetables: mushrooms & tomatoes in slices and the rest in little cubes. Keep the tomatoes on one side (as you will need them for the lasagna topping) and place the rest of the vegetables into a bowl, sprinkle with some salt, and mix it together.
Before you start off with putting the lasagna together you still need bechamel, and you will need the following for it:
– 100 ml of sunflower oil
– 125g of regular flour
– 700 ml of soy milk (or any other plant-based milk)
– 2 tsp of salt
– 2 tsp of pepper
– 2/3 tsp of nutmeg
Preheat the pan on high heat and add the oil first and then the flour – stir until combined and then lower down the heat to low and add the rest of the ingredients – it’s very important to stir continuously for about 4-5 minutes.
It’s time to get excited, as it’s time to put it all together!!
You will still need:
– 1 pack of lasagna sheets
– 1 pack of shredded vegan cheese
To start off, spread some bechamel on the bottom of the baking tray, and then you can lay down your first layer of lasagna sheets (so they won’t move).
Follow up with another layer of bechamel, then spread some vegetables and follow up with a layer (half of the mixture) of the ‘meat’ base.
Now you can fill up the sides of the lasagna with lasagna sheets and then put a new layer of sheets on top.
The second layer will consist of bechamel, cheese, vegetables, and then the rest of the ‘meat’ base.
Finish off with another layer of lasagna sheets, bechamel, cheese, and tomatoes on top!
Preheat the oven on FAN 180°C (360°F) – and then bake the lasagna for 45-50 minutes.
Want a Strawberry Pie recipe that is super easy to make? You are in the right place, and my suggestion is to make 2 right away! 😉
Hi Everyone,
In this post, I will show you a super-easy way to make a delicious strawberry pie!
The ingredients that you will need for the crust are:
– 350g of flour
– 130g of sugar
– 1 tbsp of baking powder
– 1 lemon zest
– pinch of salt
– 130ml of almond milk
– 100ml of sunflower oil
– 1 tsp of vanilla extract
Place the dry components into a bowl (flour, sugar, baking powder) and also add the zest to it. Whisk it until it all mixes well.
Now add the rest of the ingredients and then knead the dough!
Once done, wrap it up in some cling film and leave it in the fridge for at least 2 hours.
Once you take it out of the fridge, roll out the dough and place it into a baking tray that you have buttered up with some vegan butter – cut off the parts that are sticking out and it’s time to bake it in a preheated oven for 20 minutes on a 180°C (360°F).
Now let’s make the filling to finish it off:
– 300g of strawberries (+ extra 300-400g just to cut up and place on the pie)
– 100g of light brown sugar
– 2 tbsp of agave syrup
– 1 tsp of vanilla extract
– 1,5 tbsp of lemon juice
– 4-5 tbsp of corn starch
Place all ingredients (except the corn starch) into a blender and blend it. Now, place it into a saucepan and cook it on medium heat – once boiling, mix the corn starch with some water and add it to the saucepan. Stir it for a couple of minutes and take it off the hob.
You will just need another 300-400g of strawberries, that you will cut into bigger pieces and mix in some lemon juice so they stay fresh.
Once the pie is baked, let it rest for half an hour to cool down, and then add the strawberries and filling (it should be warm) to it and you are ready to let it cool down fully in the fridge for a couple of hours before you serve it!
Are you looking for a new Sunday lunch recipe for the whole family?? Bingo! Check out our new recipe that is packed with protein!!
Hi Everyone,
In this post, I am showing you how to make a mixed lentil pie, that everyone at your Sunday lunch table will love and is also packed with protein!
INGREDIENTS:
To start off, you will need the following vegetables:
– 2 medium-sized onions
– 3 medium-sized carrots
– 2 celery stick
– 1 sweet pepper
– 1 eggplant
– 8 medium-sized potatoes
The lentils that are used in the recipe (but you can do any lentils – approx. 300g):
– 70g of black beluga lentils
– 70g of lentils verts
– 70g of red lentils
– 70g of green lentils
The rest of the ingredients:
– 1 can of red kidney beans
– 1 can of chopped tomatoes
– 2,5 tsp of salt
– 2 tsp of pepper
– 2 tsp of chili flakes
– 2 tbsp of nutritional yeast
– 6 tbsp of milled chia seeds
– 1 tbsp of maple syrup
PREPARATION:
Go ahead and start cooking your lentils in cold water on low heat (once it starts boiling cook for another 15-20 minutes). Then, chop all the vegetables into smaller pieces, except the potatoes that have to be cut into thin slices.
Now you can heat up some oil in a pan (high heat) and add all the vegetables (not the potatoes) and saute them for 5-7 minutes and then add the rest of the ingredients (including lentils), stir it well, and cook on low heat for another 5 minutes.
Once the mixture is taken off the hob, spray some oil on the bottom of the baking tray and then put a layer of potatoes in – put some salt and oil on top and make your second layer, including a layer on the sides of the baking tray. Now it’s time to put the mixture in and then finish it off with the rest of the potatoes.
Preheat your oven to 180°C (360°F) on the fan option and bake it for 45-50 minutes.
PREPARATION:
To start off, chop all your vegetables: fine chop onion carrots, and the rest in cubes. Saute the onions and carrots for a few minutes on high heat and then add the rest of the vegetables to the pot – mix them up and top up with cold water.
Cook the soup on low heat for an hour and a half – add the vegetable stock cubes a few minutes prior to taking it off the hob.
In the meantime let’s prepare the semolina dumplings, the ingredients that you will need are:
– 100g of wheat semolina
– 1,5 tsp of egg replacer
– 1,5 tsp of salt
– 1,5 tsp of pepper
– 1,5 tbsp of nutritional yeast
– 1 tbsp of olive oil
Wisk the egg replacer in a bowl with 3,5 tbsp of water, and after that add the rest of the ingredients and make a dough out of it. Once done, make little dumplings and then cook them in water for 45 minutes.
When your soup is cooked, separate in another pot 1/3 of it and add into the 1/3 of soup the following ingredients:
– 1,5 tsp of salt
– 1,5 tsp of pepper
– 1,5 tbsp of olive oil
– 1,5 tbsp of vegan butter
Now go ahead and blend it – serve it with the dumplings and some fresh parsley & soy cream (this serves 3).
I usually freeze the rest of the soup for another day 🙂
Do you like sauces but couldn’t find any replacement for mayo? Make yourself this easy and delicious vegan mayo in only 5 minutes!
Hi Everyone!
Today I am showing you a quick, easy, and cheap way to make homemade vegan mayonnaise – made in less than 5 minutes!
The ‘secret’ ingredient is black salt that you can find in most Asian stores – it gives a very similar taste to eggs (also known as Kala namak or Himalayan black salt – that gets this taste and flavor mostly because of sulfur).
INGREDIENTS:
– 100ml of soy milk
– 1/2 tsp of regular salt
– 1/2 tsp of black salt
– 1 tbsp of lemon juice
– 1 tbsp of Apple cider vinegar
– 1,5 tsp of dijon mustard
– few drops of agave syrup
– 200ml of sunflower oil
PREPARATION:
First place all of the ingredients except the oil in a bowl, and quickly blend it (hand-held blender), keep the blender on the bottom and add the oil – start blending and keep it on the bottom for around 20 seconds while it emulsifies – than you can start going up and down with the blender to finish the mayo off!
You can also flavor it up later but I wouldn’t mix anything liquidy as it won’t bind!
Did you know that sausages can be made vegan, and extremely delicious at the same time? Well, they can! Check out my recipe today!
Today I am going to make yummy vegan sausages!
INGREDIENTS:
– 200g of sweet potatoes (peeled)
– 1 can of red kidney beans
– 40g of green lentils
– 40g of mixed quinoa (cook both for 10 min once up to boiling)
– 2 tsp of salt
– 2 tsp of pepper
– 1,5 tsp of dried paprika
– 1,5 tsp of garlic powder
– 1,5 tsp of onion powder
– 2,5 tbsp of nutritional yeast
– 2 tbsp of tomato paste
– 150g of vital gluten flour
PREPARATION:
To start off, cook the sweet potatoes (they will need about 8-10 min once the water is boiling), and also cook the lentils and quinoa (for 10 minutes once the water is boiling).
Place the beans into your blender with about half of the liquid out of the can together with the sweet potato and blend it well!
Once done, place the mixture into a bowl and add all the rest of the ingredients besides vital gluten flour and mix it well
Now you can add the flour and kneed it until it nicely incorporates.
The next step is to wrap them tightly into some cling film – you will see this step best in the video itself!
Leave them in the fridge for at least 1 hour, then you can unwrap them and put them into a preheated oven on 140 – 160C for about 20-25 minutes (turn them over after 10 minutes)
To get and extra crispy skin, you can dissolve some sodium alginate in water with a bit of sugar and dip the sausages in it before cooking.
