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

Creamy Spaghetti

Creamy Spaghetti 

I do love a warming and wholesome meal that's super healthy and delicious! Well I think I've just created a carbonara made with no dairy and just full of whole plant yumminess. It's similar in appearance to the spaghetti carbonara but more like a thick soup with spaghetti. It's got protein veggies and starches in it keeping you full and feeling your best. Take a look at the recipe: 

(Serves 1 - 3) 

Ingredients:

100g spaghetti (wheat or gf corn) 

1 cup baby potatoes

1 cup brussel sprouts

2 tbsp nutritional yeast

1 can chickpeas

2 carrots

1 leek

1 tsp lemon and thyme seasoning 

Pinch black pepper (optional)

Dice all the veg and add to a pan of about 500ml water. Add the rest of the ingredients apart from the spaghetti, bring to the boil and simmer for 30-60 minutes. Use a hand blender to blend into a thick creamy sauce. If it's too runny mix some flour (plain wheat or any gf) and water and stir in. Then cook the spaghetti by adding to a pan of boiling water and boiling for 12 minutes. Once soft drain and add to a bowl, then pour over some of the sauce, stir in and top with more nutritional yeast and black pepper. Enjoy! Save the rest of the sauce for a soup or for more creamy spaghetti later. 

I hope you try this recipe! I absolutely love it and it's a super healthy alternative to spaghetti carbonara. If you don't have the thyme and lemon seasoning just add fresh/ dried thyme and lemon juice and zest. 

Lots of love

Robyn x

Sweet Potato Kale Rice Stew

Sweet Potato Kale Rice Stew

This recipe all started with some left over sweet potatoes and pumpkin that needed to be used up. So I baked them all (200 degrees Celsius for 45 min) popped some in the freezer then defrosted them in the fridge when I fancied making a meal. For this recipe I used my £20 breville blend active blender. I also keep in my freezer a big bag of kale so I always have instant greens to add to meals. 

(Serves 1)

Ingredients:

1 medium baked sweet potato

1 cup baked pumpkin (optional - use another potato) 

2 cup frozen kale

100g rice 

Sprinkle of sunflower seeds

Black pepper & mixed herbs to taste 

Place the rice into a pan along with about 500ml water, bring to the boil and simmer. Meanwhile, into the blender pop the baked sweet potato and pumpkin and some water. Blend together to form a thick sauce. Pour the sauce into the rice and simmer until thickened, add the kale and cook for a few more minutes. Then serve topped with sunflower seeds and black pepper. Delicious! 

See the video here: https://youtu.be/tuD_GIaMfI0

I hope you enjoy this recipe as much as I do, again this recipe tastes much more scrumptious once it's a little cooler. It also thickens too. Leave me a comment of what you think and have a wonderful day. 

Lots of love,

Robyn x

Sweet Potato Bean Burgers!

Sweet Potato Bean Burgers

Ingredients:

(Makes 12 burgers)

2 large sweet potatoes

1 can haricot beans (I just rinsed baked beans)

3 carrots grated

4 small shallots

1 tsp mixed herbs

1/2 tsp cumin

1 handful fresh parsley

Peel and dice the sweet potato into small chunks. Bring a wide based pan of water to the boil and add in the sweet potato. While that's cooking, grate the carrots into a large bowl, add the beans and finely chopped shallots. Once the sweet potato is soft, drain the juices and mash. Add the mash to your large bowl and mix together. Add the mixed herbs, cumin and parsley. Mix and squish together. For best results leave in the fridge overnight to marinade. Then preheat your oven to 200 degrees celcius. Mould the mixture into 12 patties and place on a tray covered with baking paper. Cook for 30 mins until golden and firm. Then take to a BBQ or just serve with salad. Super! 

WATCH MY VIDEO HERE: http://youtu.be/e8WdGwn6e8c

Sweetpotato and Lentil Nasturtium Soup

Similar ingredients to my previous post however this is a soup with a completely different flavour :) Watch my video here:

http://youtu.be/yOd01VUshDU

Ingredients:

(Serves 2-4)

Soup

1 large sweetpotato

2 large red bell peppers

2 inch slice fresh ginger

1/4 tsp cumin

1/4 tsp chilli powder

1/4 tsp cinnamon 

1/4 tsp garam masala 

1/3 cup red split lentils rinsed 

200ml crushed tomatoes

1 can chickpeas (optional) 

Curried potatoes

5 medium white potatoes

1/3 turmeric

2 tbsp water 

1 tsp fresh/ dried rosemary  

Toppings

5 soaked sundried tomatoes (if in oil rinse well)

1 bunch fresh coriander 

4 nasturtium flowers (optional) 

Firstly dice the white potatoes (leave on the skins & easily peel off later for speed) and add to a pan of water, bring to the boil and heat on medium/ low for about 15 minutes until soft but still firm. Meanwhile, dice the peppers into rough pieces, grate the ginger, peel and chop the sweetpotato into small chunks and add to another pan. Turn up the heat, add the soup spices and stir until fragrant. By this time the potatoes should be cooked, so drain the water into the soup pan until all the veg are covered. 

Place the cooked white potatoes into a dish for later. To the soup pan add the rinsed red lentils and the crushed tomatoes, stir and cover with a lid until cooked (about 20 minutes). For the curried potatoes, in the used pan add the turmeric, water and rosemary and gently heat until hot and fragrant (careful not to burn) then add in the firm potatoes and mix until they are brightly coloured yellow.

Once the soup is cooked blend with a hand blender, drain the chickpeas and pour in, allow to sit for an hour for a richer flavour or just serve. Top with fresh coriander, diced sundried tomatoes, the curried potatoes and a freshly picked nasturtium flower. 

Sweetpotato and red lentil soup with curried potatoes, coriander, sundried tomatoes and nasturtium flowers. 

Sweetpotato and Lentil Stew

Sweetpotato and Lentil Stew

Ingredients:

(Serves 2)

1 large sweet potato

1/3 cup red split lentils

1/3 head Chinese cabbage

250g baby plum tomatoes

5 sprigs fresh parsley 

4 large handfuls of spinach (mine was homegrown) 

Spices:

1/3 tsp Fennel seeds

1/3 tsp cumin

1/3 tsp curry powder

1/3 tsp ginger 

1 tsp dried rosemary 

In a wide based pan add the sweet potatoes roughly chopped, rinsed lentils and diced Chinese cabbage. Add enough water so that all the veg are just covered. Bring to a boil and simmer with a lid. Meanwhile slice up the tomatoes, shred the spinach and finely chop the parsley. Set aside. Once the stew has combined and looks creamy (about 15 minutes) using a folk mash the sweet potatoes into the remaining liquid, add the spices and stir in. Continue on medium heat for another 5-10 minutes and serve. Tastes even better left to stand for a while 😋 

Sweetpotato and lentil stew a perfect high carb vegan meal. 

Chips and Ketchup - 100% homemade

Ingredients:

(Serves 1/2)

6 large potatoes

1 can tomatoes

1/2 lemon juice

2 tbsp maple syrup

1/4 tsp chilli flakes

Chips:

Rinse and chop the potatoes into chip sized pieces and add to a pan of water, bring to the boil and simmer for 15-20 minutes until soft. Cover a large baking sheet with tin foil and turn your oven and/or grill to 180 degrees celcius. Once potatoes are soft, drain and spread evenly onto the baking sheet and bake for 5-10 minutes checking frequently until slightly golden. Turn and bake for a further 5 minutes until crispy but not too brown. 

Ketchup:

Drain the liquid of the tomatoes into a bowl and add the flesh to a pan, turn up to low heat. Using a folk or a hand blender mash the tomatoes down to a thick sauce and allow to bubble for 15 minutes. Once thickened add the chilli flakes, lemon juice and maple syrup. Stir and allow to cool. 

Finally serve the chips and ketchup and enjoy! :) 

Special Lasagne a la Vegan!

Ingredients:

(Serves 2)

2 cans organic chopped tomatoes

1 carrot

1 parsnip

1 turnip

6 mini yellow and orange bell peppers (2 bell peppers)

1.5 cups petit pois peas

1 can organic chickpeas

1 tsp tahini (optional) 

1/2 head cauliflower

1/5 tsp nutmeg

2 tsp fresh chopped chives

250g (dry) Gluten free lasagna sheets 

2 fresh tomatoes 

Tomato Ragu Sauce:

In a medium pan add the 2 cans of tomatoes and bring to the boil, peel and dice the carrot, parsnip and turnip and add. Cook until soft, about 15 minutes. Then dice the bell peppers and add to the tomato sauce along with the peas, cook for a further 3 minutes. Using a hand blender combine the tomato mixture to thicken, leaving a few chunks.

White Sauce:

Meanwhile in a food processor* add the tahini, chickpeas and the juice. Blend to form a thick sauce. Finely dice the cauliflower and add, blend together. Pour into a pan add the nutmeg and chives and simmer, stirring occasionally. 

Turn on your oven to 200 degrees celcius. Into a large deep dish place your first layer of tomato sauce, then a layer of lasagna sheets maybe 3 (it's fine to overlap just make sure the sauce completely submerges them both sides). Then a layer of white sauce, layer of lasagna sheets etc until your dish is full. For the final layer cover the sheets with sauce and place on the sliced fresh tomatoes. Bake in the oven for 30 minutes. Once cooked serve (using a spatula) along with basmati rice and a salad :) Delicious! 

*you could just use a hand blender for this (cheap from Sainsbury's) 

(Photo before baking)

The Perfect Jacket Potato

Ingredients:

(Serves 1-2)

4 large potatoes *

1/2 large avocado

1 large sweet red pepper

Oven temperature: 200 degrees celcius 

Time: 1hr30 

Firstly set your oven to 200 degrees celcius. Rinse and dry your potatoes, prick the skin about 3 times with a folk and place on the middle shelf of your oven. Set the timer for 1hr 30 mins. 

Once cooked take out the oven and place in a bowl. Cut an 'X' through the top of the potato and squeeze to form an opening. Scoop out a chunk of avocado and place on top. Slice up your pepper and serve. Superb! 

* I buy my potatoes in bulk from my local farmer at £6 for a 25kg bag :)

Beetroot Rice

Ingredients:

(Serves 2)

2 cups (dry) basmati or Thai rice 

1 medium fresh beetroot

1 stalk celery

1/2 cucumber

Cook the rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add water, bring to boil, simmer for 10-15 mins. Grate the beetroot and dice the celery and cucumber. Serve :) 

Potato Tomato Salad

Ingredients:

(Serves 1)

5 medium potatoes

1 can tomatoes or 5 fresh tomatoes

1 tsp mixed herbs eg oregano/ basil

1 handful mixed lettuce

Peel and chop potatoes into quarters and place in a pan, bring to the boil and cook until soft (about 20 minutes). In a bowl add the tomatoes and herbs and blend together with a hand blender or in a blender. Heat if desired. Drain your potatoes and add to a large bowl, allow to cool for a creamier taste and pour the tomato sauce over the top. Place on your mixed lettuce and enjoy!

Hint: to save time just chop up the potatoes in their skins, cook, allow to cool and peel the skins off. 

Carrot Paprika Risotto

Ingredients:

(Serves 2)

2.5 cups (dry) thai rice or sushi rice 

1 carrot

1 celery stalk

1/2 tsp paprika

1 stalk fresh parsley

1 head lettuce

To cook sushi rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add water, bring to boil, simmer for 15 mins. 

Or

To make sticky Thai rice: (1 cup rice to 1&1/3 water) in a large pan, rinse rice, add boiling water, bring to boil, simmer for 10 mins. Once all the water is absorbed add more boiling water and stir the rice until it becomes starchy and gooey. 

On simmer whilst the rice is still cooking add the carrots peeled and finely sliced along with the celery and paprika. Continue to stir together and cover with a lid. Cook until the veg are soft. Wash the lettuce in a salad spinner. Place the risotto into a large bowl, add the lettuce and top with parsley :)

Baked Butternut Squash

Ingredients:

(Serves 2)

1 large butternut squash

1/2 head broccoli 

2.5 (dry) cups Thai jasmine rice 

Slice the butternut squash in half, scoop out the seeds and lay skin side down on a baking sheet. In a shallow dish add some water and place at the bottom of your oven. This will keep the squash moist. Bake on 200 degrees celcius for 45 minutes checking occasionally. Near the end turn the heat down slightly. Once the squash is cooked take out the oven and mash the flesh with a fork. 

To prepare the rice: rinse in a pan, add 6 cups of water, bring to the boil and simmer until all the water is absorbed and the rice is sticky. 

Steam the broccoli in a pan with a few inches of water and a lid, until bright green. 

Then serve - create either a bed of rice and lay the squash on top or in a bowl slice up the squash and combine with the rice and broccoli. Delicious! 

Sweet Potato Paprika Pie

Ingredients: 

(Serves 2-4) 

1.5kg sweet potatoes 

200g red split lentils

2 carrots

1 leek

1 large head kale or spring greens

4 beetroot leaves & stems 

4 broccoli stems

1 sprig parsley

Spices:

1/2 tsp turmeric

1/2 tsp paprika 

1/2 tsp cumin 

Sides:

1 red bell pepper

2-4 large handfulls mixed lettuce leaves 

Mashed potato topping:

Peel all your sweet potatoes and dice into chunks. Add them to a large pan, fill with water until just covered, place on a lid and bring to the boil. Simmer until soft, drain (saving some juices), place back into the pan and mash with either a masher or a hand blender. Blend with some of the juices to make a fluffier mash. 

Filling:

Pan 1 - Rinse the lentils and add to a small pan along with 3 cups of water, bring to the boil and simmer for 30 minutes. 

Pan 2 - Meanwhile, slice the leek into rounds and dice the carrots into small chunks (peel if necessary) then add to a medium pan and stir fry with a splash of water on medium heat until soft and fragrant.

Pan 3 - Rinse and chop the greens (kale, beetroot leaves, broccoli stems) into small pieces and place in a large pan with 2-3 cups of water, cover with a lid and allow to steam until bright green and tender (you may need to stir a few times).

Once that's all cooked place the lentils, leek and carrot into pan 3 with the greens. Add the turmeric, paprika and cumin and stir together to form a very thick mixture, add some sweet potato juices if necessary. Cook on medium heat for a few minutes to combine flavours. 

Grilling:

In a large dish pour in the filling, using a spatula even out then scoop the sweet potato on top of the filling forming an even layer so that no filling can be seen. Using a folk, create groves in the surface, this allows it to go crispy. Turn on your grill and allow to crisp up for about 20 minutes, checking regularly until slightly golden. Top with parsley. Then serve with fresh lettuce and red bell pepper slices. Awesome! 

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 :) 

Grated Potato Paprika Soup

Ingredients:

(Serves 2)

2 tins tomatoes

1 tin chickpeas

1 tsp tahini

4 carrots

5 medium potatoes

1 tsp cumin

1 tsp paprika

1 cup frozen peas

2 large handfuls fresh homegrown lettuce

In a large pan add the tomatoes, chickpeas, 3 cups of water, tahini and the carrots roughly chopped. Bring to the boil and simmer. Meanwhile, peel the potatoes and grate them either by hand or with a food processor adaptor and set aside (be careful not to leave too long or they'll oxidise). Once the carrots are soft with a hand blender blend to form a thin soup. Then add the grated potato, cumin, paprika and stir into the soup. Cover with a lid and cook on low heat until the soup becomes thick, creamy and the potato shreds have started to disintegrate (about 15 minutes). Be careful not to let it burn on the bottom. Finally add the peas, stir and let cook for about 2 minutes. Then serve with fresh lettuce. Yum! 

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 :) 

Simple Fresh Kale Risotto

Ingredients:

(Serves 2) 

3 cups (dry) risotto rice or Thai fragrant rice (I used this) 

300g sweetcorn 

4 cups chopped cavolo nero kale (from asda) 

1 cup yellow cherry tomatoes 

In a large pan add the rice and rinse, drain then add 1 litre boiling water so it's completely covered. Bring to the boil and simmer with a lid until all the water is absorbed (10 mins). Add some more boiling water and stir with a folk to make the rice gooey and creamy. Add the sweetcorn and kale and continue to simmer stirring occasionally to make sure it doesn't stick, add more boiling water if necessary until kale is bright green. Allow to cool slightly whilst slicing the tomatoes in half. Then serve and top with the tomatoes. Super delicious I assure you! 

Tasty Chestnut Veggie Quinoa

Ingredients:

(Serves 1)

200g quinoa

200g precooked chestnuts

1 carrot

1 leek

1 lemon

Rinse the quinoa and add to a pan with enough water that it's covered, cover with a lid, bring to the boil and simmer until all the water is absorbed and it's nice and fluffy. Chop the carrot and leek by hand or in a food processor. In a frying pan stir fry the leek and carrot with a splash of water until soft. Dice the chestnuts and tumble into your dish, add the quinoa and veggies, top with lemon juice. 

Marmite Brussels

Ingredients:

(Serves 1)

15 brussels sprouts 

1 tsp marmite or nutritional yeast flakes 

Steam or boil the sprouts for 15 mins, drain and swirl on the marmite. Simples :)