Vegan Lasagne

My boyfriend said this was one of the best lasagnes he’s ever tried. This recipe is really easy and will definitely become a regular in our household!

For this recipe I used Birdseye Au plant-based mince, but you can use any of your favourite vegan mince or swap it out for 2 x cans of lentils.

Ingredients:

Bolognese

1 onion, diced

4 cloves garlic, crushed

1 pack plant based mince

1 plant based “beef” stock cube

2 cans chopped tomatoes

1/4 cup tomato paste

2 tbsp balsamic vinegar 

Salt & pepper to taste 

Bechamel

3 tbsp vegan butter/margarine

2 tbsp flour

2 cups plant based milk

1 tsp onion powder

1/2 cup nutritional yeast

Salt & pepper to taste

Other Ingredients

Lasagne Sheets 

Optional: grated vegan cheese

Method:

Preheat the oven to 180 degrees Celsius. 

Heat a large fry pan with some olive oil and fry onion and garlic until soft and fragrant. Add plant based mince and fry for 5-10 minutes (depending on if frozen or not). Add the vegan beef stock cube and mix into he mince. Add canned tomatoes, tomato paste, balsamic vinegar to the fry pan and mix to combine. Then season to taste with salt & pepper. Simmer on low heat for 10-15 minutes. Taste and season again if necessary. 

Meanwhile, make the béchamel by melting the butter in a saucepan. Add the flour and whisk into the butter. Add plant milk and continue whisking until it begins to thicken. Add nutritional yeast, onion powder and salt & pepper then keep whisking until everything is combined and its nice and thick. 

Assemble the lasagne like below:

Thin layer of béchamel on the base

Lasagne sheets

1/3 bolognese mixture

Lasagne sheets

1/3 bechamel mixture

Lasagne sheets

1/3 bolognese mixture

Lasagne sheets

1/3 bechamel mixture

Lasagne sheets 

1/3 bolognese mixture

Lasagne sheets

1/3 bechamel mixture

Grated vegan cheese

Cover with tin foil and cook in the oven for 20 minutes. Remove tin foil and cook for another 20 minutes. 

Leave to cool for 5 minutes then slice and enjoy!!!

Vegan Chickpea Gnocchi

Easier than regular gnocchi, higher in protein and just as delicious! (If you like chickpeas).

Ingredients (serves 2)

Gnocchi

1 can chickpeas, drained but NOT RINSED

2 tbsp olive oil

2 tsp onion powder

1 tsp salt

1/3 cup flour

Tomato Sauce

1 onion, diced

2 gloves garlic, crushed

1 can chopped tomatoes

1 handful fresh basil

2 tbsp tomato paste

1 tbsp balsamic vinegar

1 tsp coconut sugar

salt & pepper

Method

For the gnocchi, add chickpeas, olive oil, onion powder and salt to a food processor and process until smooth. Transfer to a bowl and add the flour. Mix to combine then knead until a dough forms. Divide the dough into four and roll out each section into a long log about 2cm thick. Cut into lengths about 3cm wide and set aside while you make the sauce.

For the tomato sauce, fry onion and garlic in a large fry pan until translucent. Add tomatoes, tomato paste, vinegar, basil, sugar, salt & pepper to the fry pan and simmer for 10 minutes.

Boil some water in a pot and add in your gnocchi. As gnocchi rises to the surface of the water, transfer it to the tomato sauce. Mix through and serve into two bowls. Top with some more basil, parsley or cashew parmesan.

Spicy Chorizo Pasta

This spicy chorizo pasta uses no expensive ingredients but instead the chorizo is made out of, you guessed it, tofu!

Ingredients (Tofu Chorizo)

300g tofu
2 tsp smoked paprika
1/2 tsp chilli powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
A good pinch of salt & pepper
2 tbsp maple syrup
2 tbsp tomato paste
2 tbsp soy sauce
2 tbsp olive oil

Ingredients (Chorizo Pasta)

1 onion, chopped
2 cloves garlic, crushed
1 batch of tofu chorizo
1 tbsp chopped parsley
2 cups passata sauce or 1 tin chopped tomatoes
2 tbsp tomato paste
3 tbsp nutritional yeast
2 tbsp balsamic vinegar
1-2 tsp chilli flakes
Salt & pepper

3-4 portions of pasta, cooked

Method

For the tofu chorizo, pat the tofu dry, pressing out most of the liquid. Crumble into a bowl and add all the other ingredients to the tofu. Mix thoroughly with your hands until the tofu is fully coated. Line a baking tray or air fryer with baking paper and press the tofu lightly into a thin layer covering the tray. Bake at 200 degrees for 20-25 minutes. Take out after 10 minutes to mix around the tofu then every 5 minutes after that to ensure all the tofu gets cooked evenly.

For the chorizo pasta, fry off onion & garlic then add tofu chorizo and parsley. Add passata, tomato paste, nutritional yeast, balsamic, chilli flakes and simmer for 10 minutes on low to reduce and thicken. Season with salt & pepper. Add cooked pasta to sauce and mix through.

Top with vegan parmesan and parsley if you like and enjoy!!

Vegan Greek Salad

My vegan take on Greek Salad. So fresh and pretty damn close to the real deal!

Ingredients

250g cherry tomatoes, chopped in half
1 cup kalamata olives, chopped in half
1 cucumber, chopped into thin circles and quartered
1/2 tofu feta recipe or 150g vegan feta, cubed or crumbled
1/2 red onion, cut into thin half rings

Dressing

1/4 cup olive oil
2 tbsp red wine vinegar
1 garlic clove, crushed
1/2 tsp dried oregano
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground pepper

Method

Add all salad ingredients to a large bowl. Mix together dressing ingredients separately then pour over salad. Toss salad dressing through salad then enjoy!

Teriyaki Chickpeas

Take chickpeas to the next level with this insane Teriyaki recipe.

Ingredients

1 can chickpeas, drained and rinsed

Marinade
1/4 cup soy sauce
2 tbsp brown sugar
2 tbsp maple syrup
1/2 tsp garlic powder
1/4 tsp ginger powder
1/2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp cornflour (mixed with 2tbsp water)

Method

Combine the marinade ingredients, ensuring they blend seamlessly, then toss in the chickpeas, coating them thoroughly. Transfer the mixture to a sizzling fry pan and simmer for 10-15 minutes until the sauce thickens and becomes sticky. This versatile dish pairs wonderfully with various accompaniments—I personally love it with rice and veggies for a wholesome meal, but I've also experimented by incorporating it into pasta, resulting in an irresistibly flavourful dish.

Vegan Ramen

Everybody loves a ramen bowl right? Try this plant-based version!

Serves 4

Ingredients

Tofu

1 block firm tofu, cut into cubes
1 tbsp soy sauce

Maple & Soy Shiitake Mushrooms

40g dried shiitake mushrooms, soaked in boiling water for 20 minutes
1 tbsp olive oil
2 tbsp maple syrup
2 tbsp soy sauce
1/2 tsp paprika
1/2 tsp garlic powder

Ramen Broth

6 cloves garlic, crushed
4 spring onions, chopped
1 tbsp miso paste
2 tbsp soy sauce
1 tsp maple syrup
6 cups vegetable stock

Extra

Chopped spring onions
1 cup kale, rubbed with a bit of oil & salt
1 carrot, cut into small sticks
Sesame seeds
Chilli oil (optional)
4 packs of single serve vegan ramen noodles, cook according to pack

Method

Preheat oven to 200 degrees Celcius (skip this step if you want to use an airfryer). Marinate the soaked shiitake mushrooms by mixing together oil, maple syrup, soy sauce, paprika and garlic in a bowl then mixing through the mushrooms. Set aside.

Heat some oil in a pot and add the garlic and spring onions. Fry until fragrant. Add the miso, soy sauce and maple syrup and mix through. Then add the stock and simmer for 20 minutes.

Meanwhile bake the marinated mushrooms in the oven or air fryer for 20 minutes.

For the tofu, heat a large frypan with a drizzle of olive oil and add tofu cubes. Fry until each side of the tofu is golden. Add soy sauce, mix through and fry for 1-2 minutes longer.

Cook ramen noodles according to pack. Divide noodles into 4 bowls and spoon over ramen broth. Top with tofu, mushrooms, kale, carrot, spring onions and sesame seeds. Drizzle over chilli oil if you want a kick and enjoy!

Roasted Pepper and Sundried Tomato Pasta

I love making pasta dishes where everything is hidden in the creamy sauce.

Ingredients

2 portions of pasta, cooked

Sauce
1 block silken tofu
1 red capsicum, sliced and roasted for 30 minutes
1/2 cup sundried tomatoes
1 onion, diced & fried
4 cloves garlic, crushed & fried with onion
1/2 cup soy milk
1 tsp miso paste
1/2 tsp salt
Pepper

Toppings
Vegan Parmesan
Parsley

Method

Blend all sauce ingredients until smooth then stir through the cooked pasta add your toppings and enjoy!

Vegan Bean Chilli

This recipe is a quick and easy meal idea and can easily be made with all plastic-free ingredients!

Ingredients

1 onion, chopped
6 cloves garlic, crushed
1 chilli, chopped (leave out for no spice)
1 red capsicum, chopped
1 yellow capsicum, chopped
1 tsp cumin
1 tsp paprika
1 tsp ground coriander
1 tsp cinnamon
1/4 tsp chilli
1 cup Care Fillery Bolognese TVP mix (see below for alternatives)
1 cup boiling water
1 tin red kidney beans, drained and rinsed
1 tin cannellini beans, drained and rinsed
2 tins chopped tomatoes
2 tbsp tomato paste (bought in a jar)
1 tbsp maple syrup
1 tbsp balsamic vinegar
50g dark chocolate
Avocado
Lime
Coriander

*Plain TVP can also be found plastic-free at Bin Inn, or replace with a can of lentils. For plastic-free spices, I refill at the GoodFor store. You can purchase plastic-free refills from them online too! A plastic free brand from regular NZ supermarkets is Mrs Rogers. I also refill maple syrup and balsamic at GoodFor. At the supermarket, look out for glass bottles with no plastic lids. O Canada maple syrup is plastic free.

Method

First mix together TVP and boiling water in a bowl and set aside for 10 minutes.

Fry onion, garlic and chilli in a large fry pan until onion is translucent. Add capsicum and fry until slightly softened. Add spices and fry for a minute then add the TVP, beans, tomatoes, tomato paste, maple syrup, balsamic vinegar and chocolate. Mix together then simmer for 10-15 minutes on a low heat. Taste and season with salt & pepper if needed.

Serve in a bowl with avocado and lime juice to top. Or, pair with some quinoa or rice.