Vegan

Vegan Black Bean Spaghetti with Soya Mince, Tomato and Pepper Sauce

Serves: 2-3
Cook Time: 30 mins

Ingredients


  • 150g Black Bean Spaghetti
  • 1 Tin of Chopped Tomatoes
  • 50g Savoury Soya Protein Mince soaked in 150ml water
  • 50g Frozen Mixed Sliced Peppers
  • As much Nutritional Yeast as you like
  • 1tsp Basil
  • 1tsp Oregano
  • 2tsp Paprika
  • 1tsp Chilli Flakes
  • Salt and Pepper to season

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Quinoa Tabbouleh Lettuce boats

Serves: 4
Prep Time: 30 mins
Fridge Time: 30 mins

Ingredients


  • 1/2 cup of uncooked quinoa
  • 1 cup of vegetable stock
  • 1-2 large tomatoes finely chopped
  • 1/2 cucumber finely chopped
  • 1 large carrot cut into small sticks
  • 2 bunches of flat leaf parsley finely chopped
  • 15 mint leaves finely chopped with stems removed
  • 4 spring onions finely chopped
  • salt
  • lemon juice from 2 lemons
  • 4 tbsp extra virgin olive oil
  • 1 tbsp paprika
  • Romaine lettuce to serve

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Peperonata on Mixed Herb Polenta Bruschetta

Serves: 2 as a main or 4 as a side
Prep Time: 20 mins
Cook Time: 40 mins

Ingredients


Peperonata

  • 400g Chopped Tomatoes
  • 1 Large Red Pepper Sliced
  • 1 Large Orange Pepper Sliced
  • 1 Large Green Pepper Sliced
  • 1 Onion Thinly Sliced
  • 1 Clove of Garlic Crushed
  • 1 Bay Leaf
  • Salt, Pepper and Basil to season

Polenta Bruschetta

  • 500g Ready Made Polenta (or you can make you own)
  • Basil
  • Oregano
  • Paprika
  • Parsley
  • Black Pepper
  • 2tbsp Olive oil

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