Vegan Recipe: LENTIL LASAGNA

Vegan Recipe: LENTIL LASAGNA

I made this incredible lasagna with my friends and just had to share, made with wholemeal lasagna sheets. 

(Serves 3-4)

Ingredients:

150g green lentils

1 packet passata (or tinned tomatoes)

1 red bell pepper

1 red onion 

1 can sweetcorn

1/2 tsp paprika, herbs, spices of choice

1 packet wholewheat lasagna sheets

1 courgette, sliced 

1 aubergine, sliced 

White sauce:

2 tbsp flour 

1 tbsp nutritional yeast

1 tsp mixed herbs

100ml cold water

200ml boiling water

1 tsp cashew butter

OR 1 can chickpeas blended & herbs

Preheat oven to 200 degrees celcius. In a wok or large pan add the lentils along with water to cover and cook until almost soft about 15 minutes. Add the passata and spices, simmer. Stir fry the diced onion and pepper in water until soft and add too along with the sweetcorn. Mix together and continue to simmer. 

Meanwhile, for the white sauce in a jug mix the flour, nutritional yeast, and herbs, mix in the cold water then boiling water and add to a pan to gradually heat. Then add the diced mushrooms and mix in the cashew butter. 

Now it's time to add to the lasagna dish, layer the white sauce, courgette, lasagna sheets, tomato sauce and aubergine until the dish is full, top with more nutritional yeast and some ground pepper then bake in the oven for 45 minutes on 200 degrees celcius. Finally serve with fresh spinach or salad and balsamic vinegar. Delicious! 

Here's the video: https://youtu.be/rRD032ygCnQ

I hope you enjoy this as much as we did. 

Lots of love,

Robyn

Vegan Recipe: LENTIL LASAGNA

VEGAN Creamy Broccoli Spaghetti

VEGAN Creamy Broccoli Spaghetti 

A few weeks ago I was making this so much and all of you on snapchat we're asking for a recipe so here it is! Along with a recipe video! All made in one pan and high carb low fat. 

(Serves 1)

Ingredients: 

100g spaghetti

2 cups frozen or fresh broccoli

1/2 can butter beans

2 tbsp nutritional yeast

2 tsp lemon and thyme seasoning 

5 olives (optional) 

Bring a pan of 250ml water the boil and add the spaghetti (twist in half to fit in the pan). Allow to boil down on medium heat stirring occasionally, once half way cooked add the broccoli and break into smaller chunks. As the spaghetti cooks in the little water the starches should make it go creamy. Keep stiring and add the bean juices if needed. Then once soft mix in the nutritional yeast, seasoning, beans and olives. Serve! 

Super great filling meal. Hope you enjoy!

Here's the video: https://youtu.be/2ywEJWA7xkk

Lots of love, 

Robyn x

Spinach and Lentil Pasta

Spinach and Lentil Pasta

I really fancied lentils so cooked myself up a large batch to last me a few days. This is what I served them with... 

(Serves 1)

Ingredients:

3 tbsp green precooked lentils * details below

100g spaghetti & fusilli pasta (wheat or gf)

1 large handful spinach

1/2 tbsp tomato purée

1/2 tsp sainsburys lemon & thyme seasoning 

1 tbsp nutritional yeast flakes (Amazon.co.uk) 

Bring a pan of about 500ml water to the boil. Add the pasta and cook for about 12 minutes. Wilt in the spinach and drain. Add to a bowl along with the lentils, tomato purée, seasoning and nooch. Mix together and serve! Delicious! 

*To cook a batch of lentils add about 200g dry to a pan and about 500ml water. Simmer for 1 hour until soft and fluffy. Allow to cool and place in a container and store in the fridge for up to 5 days or freeze. 

I hope you're inspired to make it! You won't be disappointed!

Lots of love,

Robyn x

Lentil Pasta Salad

Lentil Pasta Salad

Who doesn't love a nice big bowl of satisfying pasta? Whether that be gluten free corn pasta, wholewheat fussili pasta, spaghetti or multicoloured bow pasta. Today I used this multicolour pasta that I brought home from France. It has green bows made with added spinach, orange bows made with added tomato and plain yellow bows. I personally find that all the different coloured bows all taste the same but they do look pretty. I fancied making this meal all in one pan to save on washing up so I cooked the pasta with the lentils and added the herbs and spices. This made life easier and it turned out really tasty. Especially as a student, you don't want to spend hours in the kitchen and want a tasty healthy satisfying meal whipped up in no time. This took me around 20 minutes to make which is just how long the lentils needed to cook. So whilst the pasta and lentils were cooking I washed and tore up the lettuce saving time. If you're wondering where I got my wooden bowl from it was IKEA. Anyways without further a do here is the recipe:

(Serves 1)

Ingredients:

4 romaine lettuce leaves

30g red split lentils

100g bow pasta

1/2 tsp mixed herbs

1 aniseed star

1/2 an avocado

In a small pan add the lentils along with enough water so it's about 2/3rds full. Bring to the boil and add the mixed herbs, aniseed star and pasta, simmer for 12 minutes until the pasta is soft. Meanwhile, tear the lettuce into a bowl and fill it with water to rinse the lettuce and drain. Prepare the avocado by slicing in half around the stone, pop out the stone and scoop the avocado out of the skin and set aside. Once the pasta and lentils are cooked either pour over the lettuce along with the pasta water or drain and add to your bowl. I quite like the soup it creates. Top with the avocado and serve! 

I hope you enjoy this as much as I do.

Lots of love 

Robyn x

Carrot Linguini and Pasta Salad

Carrot Linguini and Pasta Salad

(Serves 1)

Ingredients: 

100g fusilli pasta

2 carrots

1/2 diced courgette

2 tbsp sweet corn

1 tbsp tomato purée 

Bring a pan of water to the boil and add the fusilli pasta. Meanwhile, using a peeler peel the carrot and then make long thin linguini shreds and add to your bowl or container. Add the sweet corn and diced courgette along with the cooked pasta and then mix in the tomato purée. Add fresh coriander and you're  done :)

Marmite Spaghetti

Marmite Spaghetti 

(Serves 1)

Ingredients:

150g spaghetti 

1 handful spinach 

2 tsp marmite or nutritional yeast 

Boil the kettle and pour into a pan, bring to the boil and add the spaghetti, cook for about 10-12 minutes, drain and stir in the spinach and marmite, serve! 

Sweet Potato Pasta Bake

Sweet Potato Pasta Bake

(Serves 2-4)

Ingredients:

200g pasta

1 large sweet potato 

3 carrots

1 courgette

3 tsp bouillon 

1 handful spinach 

Boil the kettle and add the water to a pan, bring to the boil and add the sweet potato either whole or just chopped in half (leaving the skin on to prevent nutrient loss). Boil until really soft (about 30 min depending on size), meanwhile chop the carrots and courgette into small pieces. Once the potatoes are almost cooked add the pasta, carrots and courgette, then when the potato is cooked take it out of the pan, cool and peel off the skin. Mash and add some of the cooking water if needed. Then once the pasta & veg is cooked (10-12 min)  drain, saving the water. Place back in the pan and add the bouillon, spinach, mashed potato and veg juices, mix together then pour into a dish. Place in the oven under the grill and cook until the top is crispy (about 10-15 min), take out and serve! 

Watch the video here: http://youtu.be/xtxckejWFr0

Dumplings and Tomato Sauce

Dumplings and Tomato Sauce

Ingredients:

(Serves 1) 

100g plain flour

100g wholemeal flour 

100ml water 

1 tbsp tomato paste 

1 tsp mixed herbs 

Bring a pan of water to the boil. In a bowl measure the flour and mix in the water to form a thick dough. Using your hands take small chunks and roll between your hands to form dough balls. Once the water is boiling place in the dough balls and allow to cook for 5-10 minutes depending on the size of the dough balls.   Using a spoon mix the balls, when they're cooked they should float to the surface. Test one to see if it's cooked then drain. 

In a separate bowl mix the tomato paste, herbs and water to form a rich sauce. Mix into the dumplings and serve with lettuce. Delicious and satisfying. 

Cheap Sweetcorn and Tomato Pasta

Sweetcorn Tomato Pasta

Ingredients:

(Serves 1) 

300g corn/wheat pasta

2 tbsp tomato paste 

100g tinned sweetcorn 

1 tsp mixed herbs 

Bring a pan of water to the boil, add the pasta and boil for 8-12 minutes. Meanwhile, in a bowl add the tomato paste, herbs, sweetcorn and 1/4-1/2 a cup of water or the sweetcorn water. Mix together. Once the pasta is cooked drain, mix in the sauce and enjoy! :) 

Basic Spaghetti 'Bolognese'

Ingredients: 

(Serves 1-2) 

500g (dry) corn/rice Spaghetti 

1 tin tomatoes/ 5 large fresh tomatoes

1/2 cucumber/courgette 

1 handful fresh herbs eg basil/parsley

1 lemon juiced (optional)

Bring a large pan of water to the boil and add the spaghetti. Stir and cook for about 8-12 minutes. Meanwhile in a medium pan add the tomatoes, chopped cucumber and herbs. Using a hand blender, blend into a rich thick sauce (if it's runny you can add some spaghetti and blend). To heat, place on the hob and heat slowly. * Then strain the spaghetti and serve. Top with the sauce, a little lemon juice and voila! 

*You don't need to heat the sauce, you could just serve :) 

Keeping it Simple - Parsley Pasta

Ingredients:

(Serves 2)

500g (dry) corn/ rice pasta

1 handful fresh parsley 

1 lemon 

Boil the kettle and pour into a large pan, half fill with water. Once the water is boiling pour in the pasta, stir and allow to cook on medium heat for the time specified on the label (around 8-12 mins). Meanwhile, finely dice the parsley. Taste pasta to test if it's done, then strain. Add to a large bowl, top with parsley and a big squeeze of lemon juice. Done :) yum. 

Tip: for best health eat with lettuce and a litre of water :) 

Creamy Sweetcorn Spirals

Ingredients:

(Serves 1-2) 

4 cups sweetcorn*

1 red bell pepper 

2 courgettes 

10 red grapes 

In a blender or with a hand blender blend the sweetcorn and bell pepper to form a creamy sauce. Peel and spiralize the courgettes, chop the grapes in half and place into a bowl. Stir in the creamy sauce and serve. Delicious :) 

Tip: to take the cold edge off gently heat in a wide based pan until room temperature. 

* make sure you get good quality extra sweet sweetcorn for best taste either tinned or frozen is best, but if you can get it freshly picked that day on the cob then perfect. If frozen run under water until defrosted. 

Corn Pasta Spinach Fullness

Ingredients: 

(Serves one or two) 

3 medium potatoes 

400g corn and rice pasta 

1 large carrot 

2 handfuls of spinach 

Bring to the boil a large pan of water. Add the quartered potatoes let cook for 5 minutes then add the pasta and carrots. Cook for 12 minutes then drain. Place the fresh spinach in a large bowl then pour the pasta and veg on top. Mix together and the spinach will slightly wilt, then dig in. :)