Spicy Coconut Noodles

Coconut noodles
Spicy Coconut Noodles
Serves 2
A simple, quick and tasty vegan meal 🙂
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. Rice or Udon Noodles
  2. 1 large can unsweetened coconut milk
  3. 2 tablespoons tomato puree
  4. 1 green chilli (de-seeded and chopped)
  5. 1 teaspoon chilli powder
  6. 1 teaspoon pink himalayan salt
  7. 1 tablespoon chilli paste
  8. 2 sweet peppers (de-seeded and chopped)
  9. 1/2 cup chopped fresh coriander
  10. 1/4 cup shredded coconut, toasted (optional)
Instructions
  1. Cook the noodles according to the package directions, set aside.
  2. Meanwhile, in a large saucepan, over medium-high heat, combine the coconut milk, tomato paste, chilli powder, salt, and chilli paste.
  3. Bring to a boil, add the chopped chilli and sweet peppers, then reduce the heat and simmer for 3 to 5 minutes.
  4. Add the fresh coriander.
  5. Stir the noodles into the sauce.
  6. Top with the shredded coconut (if desired).
Adapted from www.realsimple.com
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Potato & Chickpea Curry

Potato & Chick Pea Curry
Potato & Chick Pea Curry
Serves 4
This curry is absolutely delicious and the flavours really benefit from a longer cooking time!
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 4 potatoes, chopped into small pieces
  2. 1 can cooked chick peas, drained and rinsed
  3. 1 can chopped tomatoes - not drained
  4. 1 red pepper, chopped
  5. 1 yellow pepper, chopped
  6. 1/2 litre (18 fl. oz) vegetable stock
  7. 2 tbsp curry paste (I use Thai red curry paste)
  8. 2 tbsp chopped fresh coriander
  9. 1 tsp turmeric
  10. 1/2 tsp garam masala
  11. salt and pepper
  12. Oil for frying
Instructions
  1. Fry the onion and garlic.
  2. Add the potatoes, chick peas, peppers and stir well.
  3. Add the curry paste, turmeric and garam masala, stir well.
  4. Add everything to an oven proof dish, add the chopped tomatoes and stock.
  5. Mix well and season to taste with the salt and pepper.
  6. Place in the oven for around 30 minutes or until the potatoes are soft.
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Sausage Casserole

vegan-sausage-casserole
Sausage Casserole - Slow Cooker
Serves 4
A hearty casserole which will warm the coldest of nights!
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Ingredients
  1. 6 vegan sausages - can be cooked from frozen
  2. 1 onion - chopped
  3. 2 cloves garlic - chopped
  4. 4 carrots - peeled and chopped
  5. 4 potatoes - peeled and chopped
  6. 1 dstspn cornflour
  7. 1/2 litre (18 fl. oz) vegetable stock
  8. 2 cups frozen peas
  9. salt and pepper
  10. A little oil for frying
Instructions
  1. Fry the sausages for around 5 minutes or until they are browned.
  2. Remove the sausages and chop into small pieces. Set aside.
  3. Now add the onions and garlic to the frying pan and fry for a few minutes or until soft.
  4. Add the sausages, onion, garlic, peas, potatoes and carrots to your slow cooker. Mix well.
  5. Add the cornflour to the stock and stir well.
  6. Add the stock and cornflour mixture to the slow cooker, stir, season to taste and allow to cook for at least 4 hours until the vegetables are soft.
  7. Alternatively you can cook the casserole on the hob, allow around 30 minutes.
  8. Enjoy!
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Corn Burger

vegan corn burger
Corn Burger
Yields 6
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 x 400g tin of chickpeas
  2. 1 x 340g tin of sweetcorn
  3. ½ a bunch of fresh coriander
  4. ½ teaspoon paprika
  5. ½ teaspoon ground coriander
  6. ½ teaspoon ground cumin
  7. 1 lemon (zest of)
  8. 3 heaped tablespoons plain flour, plus extra for dusting
  9. sea salt
  10. rapeseed oil
Instructions
  1. Drain and place the chickpeas and sweetcorn into a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks.
  2. Add the spices, lemon zest, flour and a pinch of salt, then pulse until combined but not smooth – retain a bit of texture.
  3. On a flour-dusted surface, divide and shape the mixture into six equally sized patties (roughly 2cm thick). Make sure they are well coated in flour as this will help to keep them together.
  4. Place onto a tray and refrigerate for around 20 - 30 minutes to firm up.
  5. Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 8 - 10 minutes, or until golden and cooked through, turning halfway through cooking.
Notes
  1. Serve in a bun with lettuce and tomato sauce or on their own with a salad
Adapted from www.jamieoliver.com
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Spicy Red Lentil And Spinach Soup

lentil soup
Spicy Red Lentil And Spinach Soup
Serves 4
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Prep Time
2 min
Cook Time
27 min
Prep Time
2 min
Cook Time
27 min
Ingredients
  1. 1 teaspoon olive oil
  2. 1 large red onion, chopped
  3. salt and freshly ground black pepper to taste
  4. 2 (400g) tins chopped tomatoes
  5. 225g (8 oz) fresh or frozen spinach
  6. 375g (13 oz) red lentils
  7. 450ml (16 fl oz) water
  8. 1 dessertspoon dried basil
  9. 1 dessertspoon tomato puree
  10. 1 1/2 teaspoons ground cardamom
  11. 1 teaspoon ground cumin
  12. 1/2 teaspoon ground cayenne pepper
  13. 1 teaspoon curry powder
Instructions
  1. Heat the oil in a large pot over medium heat and cook the onion until golden brown.
  2. Season with salt and pepper.
  3. Mix in tomatoes, tomato puree, spinach and lentils and pour in the water.
  4. Season with basil, cardamom, cumin, cayenne pepper and curry powder.
  5. Bring to the boil, reduce the heat to low and simmer for 20 minutes, stirring occasionally until the lentils are tender.
  6. Transfer the soup to a blender or use a hand held blender and blend until smooth.
  7. Serve and enjoy.
Adapted from allrecipes.co.uk
Adapted from allrecipes.co.uk
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Pomegranate, Avocado & Chickpea Salad

cous cous salad with pomegranate
Pomegranate, Avocado & Chickpea Salad
Serves 4
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 400g chickpeas
  2. 160g cous cous
  3. 200ml boiling water
  4. 1 x yellow bell pepper, chopped
  5. 1 x avocado, chopped
  6. 2 x large tomatoes, chopped
  7. 1/2 pomegranate - seeds only
  8. fresh mint, chopped
  9. ground black pepper
  10. pinch of salt
Instructions
  1. Add the boiling water to the cous cous in a bowl with a little black pepper, stir and set aside with a plate on top to keep warm for around 5 - 6 minutes.
  2. Cook the chickpeas for around 4 minutes.
  3. Mix all the other ingredients together in a large bowl and add the cous cous and chick peas.
  4. Season, mix well and serve.
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Lentil And Rice Loaf

vegan lentil loaf
Lentil And Rice Loaf
Serves 6
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Prep Time
35 min
Cook Time
1 hr
Prep Time
35 min
Cook Time
1 hr
Ingredients
  1. 1 1/2 cups lentils
  2. Around 1 litre vegetable stock
  3. 2 onions, diced
  4. 2 cloves garlic, minced
  5. 3 tbsp olive oil
  6. 2 cups rice
  7. 1/2 tsp salt
  8. 1/4 cup tomato sauce or tomato chutney
  9. 1 tsp basil
  10. 1 tsp oregano
  11. ground black pepper
Instructions
  1. Pre-cook the rice and set aside.
  2. In a large pan simmer the lentils in vegetable stock until cooked (around 15 minutes), drain thoroughly and mash.
  3. Pre-heat the oven to around 178C (350F).
  4. Sautee the onions and garlic in olive oil with the basil, oregano, salt and black pepper for around 3 minutes, or until soft.
  5. Combine the onions, garlic and olive oil with the mashed lentils and add the rice, tomato sauce or chutney.
  6. Gently press the entire lentil, onion and garlic mixture into a lightly greased loaf pan. Drizzle extra tomato sauce on top if desired.
  7. Bake the lentil loaf for around 50 mins. Allow to cool slightly before serving, as this will help the loaf to firm up.
Adapted from about.com
Adapted from about.com
Eat Plants Not Animals http://www.eatplantsnotanimals.com/

Potato Stew

vegetable stew
Potato Stew
Serves 4
A warm and hearty - and delicious - vegan stew!
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Prep Time
5 min
Cook Time
24 min
Prep Time
5 min
Cook Time
24 min
Ingredients
  1. 300-350ml vegetable stock
  2. 400g chopped tomatoes
  3. 4 potatoes, chopped
  4. 1 sweet potato, chopped
  5. 200g cauliflower, chopped
  6. 1 red pepper, chopped
  7. 1 onion, chopped
  8. 2 cloves of garlic, chopped
  9. 1 tbsp tomato puree
  10. 1 tbsp vegetable oil
  11. ground black pepper
  12. 1 tsp thyme
  13. 1/2 tsp chilli flakes
Instructions
  1. Fry the onion and garlic in the vegetable oil. Add the black pepper, thyme and chilli flakes, fry for around 2 minutes.
  2. Add the potato, sweet potato, cauliflower and red pepper and fry for a further 2 minutes.
  3. Add the vegetable stock, tomato puree and chopped tomatoes and simmer for around 20 minutes, or until the potatoes are cooked through.
Notes
  1. Try swapping the tomato purée for a tablespoon of red curry paste to give a delicious spicy taste 🙂
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Curried Kale Crispbakes

curried kale crispbake
Curried Kale Crispbakes
Serves 2
These are a favourite in our house, quick to prepare and super tasty!
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Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
Ingredients
  1. 1 onion - chopped
  2. 50g kale - removed from the stem and chopped (remove excess water)
  3. 1 x 400g can of chickpeas, drained and rinsed (remove excess water)
  4. 1 tbsp green Thai curry paste
  5. 1 tbsp chia seeds mixed with 2 tbsp warm water
  6. 1 tsp turmeric
  7. 1/2 tsp chilli powder
  8. 1 tsp ground cumin
  9. black pepper
  10. olive oil
Instructions
  1. Pre-heat your oven to around 180 degrees celsius (356 fahrenheit).
  2. Mix the chia seeds with the warm water and set aside ready to use a bit later on.
  3. Fry the onion for a minute or two, add the black pepper, turmeric, chilli powder, stir and add the chickpeas.
  4. Add the green Thai curry paste and mix well.
  5. Fry for a further 3 minutes. Add the kale and fry for another minute.
  6. Add the chia seed mixture. Mix well.
  7. Now transfer the ingredients into a food processor. Blend.
  8. Heat the oil in a frying pan, in the meantime take a handful of mixture and roll into a patty in your hands. Place on a chopping board and flatten the patty into the required thickness and shape.
  9. Place into the frying pan and leave for around two minutes.
  10. Then carefully turn the patties over and fry the other side. The patties should look browned.
  11. Now place in the pre-heated oven for around 20 minutes.
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Creamy Potato Soup

Creamy potato soup
Creamy Potato Soup
Serves 4
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 1 Medium White Onion
  2. 2 Medium Carrots
  3. 3 Medium Stalks of Celery
  4. 4 Cloves of Garlic
  5. 3 Medium Russet Potatoes
  6. 1 Tablespoon Olive Oil
  7. 1 Litre of Vegetable Stock
  8. 1 Cup Coconut Milk (or other Unsweetened Non-Dairy Milk)
  9. 1 to 2.5 teaspoons salt
Optional Toppings
  1. Vegan Bacon
  2. Spring Onions
  3. Vegan Cheddar Cheese
Instructions
  1. Roughly chop up the onion, carrots, celery, and potatoes and garlic.
  2. Heat a large pot over medium high heat, and add the olive oil. When it is hot, toss in the celery, carrots, and onions. Sauté the vegetables, until they start to look caramelised. Add the garlic and sauté for one minute more.
  3. Add the potatoes and vegetable stock. Cover and simmer for about 15-20 minutes. The soup is cooked when the fork easily pierces all the way through the vegetables.
  4. Blend the soup until it is smooth.
  5. Stir in the coconut milk or non-dairy milk of choice. Taste and add salt if required.
  6. Heat the soup until simmering and you are ready to serve.
  7. Sprinkle on some delicious toppings and serve.
Adapted from itdoesnttastelikechicken.com
Eat Plants Not Animals http://www.eatplantsnotanimals.com/