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!!
Sticky ‘Honey’ & Sesame Tofu
If you want takeaways for dinner but don’t want to spend any money, you have to try this recipe! Serve with veggies and rice or noodles.
Ingredients
2 blocks firm tofu
2 tbsp cornstarch
1 tbsp garlic powder
1 tsp salt
Sauce
1/4 cup rice vinegar
1/4 cup agave
1/4 cup sweet chilli sauce
1 tbsp soy sauce
1/2 tsp sesame oil
1/3 cup water
pinch salt
2 tsp cornflour
spring onions & sesame seeds to top
Method
Press the tofu dry with a paper towel and then break it into bite-sized chunks. In a bowl, coat the tofu chunks with cornflour, garlic powder, and salt. Bake in the oven or air fryer for 15 minutes at 180 degrees Celsius.
While the tofu is baking, whisk together all the sauce ingredients until the cornflour is dissolved.
In a large fry pan, heat about 1 tbsp of olive oil and add the baked tofu chunks. Coat the tofu in the oil, then add the prepared sauce. Stir the sauce until thickened, ensuring all the tofu is well-coated. Simmer for a few more minutes, then serve topped with spring onions and sesame seeds. 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!
Tofu Feta
I made this recipe two years ago for a vegan spinach & feta pie but until recently I'd never tried the feta on its own and it is GOOOOD!
Tip: if you cut your tofu smaller the flavour soaks in better. You can also break it into chunks for a more feta-like look.
Ingredients
2/3 cup olive oil
1/2 cup plain oil
1/3 cup white wine vinegar or apple cider vinegar
1 tsp salt
1/2 tsp ground pepper
1 tsp caster sugar
1 garlic clove, minced
1/4 red onion, sliced thinly
300g tofu, broken into feta like chunks
Method
Mix all ingredients except tofu together in a container. Add tofu chunks then place a lid on the container and give it a good shake. Leave to marinate in the fridge overnight then enjoy in meals, salads or on its own!
Vegan Carrot Cake
The most FLUFFY, MOIST and TASTY carrot cake I’ve ever tried. I could not believe it after being scared of attempting a vegan carrot cake for so long, but this one is a 10/10 easy!
Ingredients
2 cups flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
1 1/2 tsp cinnamon
1 tsp ginger
1 cup caster sugar
1 cup soft brown sugar
1/2 cup plant milk
3/4 cup vegetable oil
1 tsp vanilla
1 tbsp apple cider vinegar
1 cup apple sauce
3 cups grated carrot
1 cup walnuts, chopped
1/2 cup sultanas
Icing
1/2 cup vegan cream cheese, room temperature
1/4 cup vegan butter, room temperature
1 tsp vanilla
Method
Preheat oven to 180 degrees Celsius and grease or line a cake tin.
Sift dry ingredients together in a large bowl. In a separate bowl mix wet ingredients and in another bowl add carrot, walnuts and sultanas.
Add wet ingredients to dry ingredients and fold until just combined. Then fold through the carrot, walnuts and sultanas until just distributed.
Pour mixture into the cake tin and bake for 40-45 minutes until knife comes out clean.
Leave cake to cool completely then make the icing.
For the icing, mix together butter, cream cheese and vanilla using an electric beater. Then add icing sugar and mix until creamy. Decorate cake with icing and some extra walnuts if you like then enjoy!
Vegan Gingerbread
For my complete collection of Christmas recipes check out my festive ebook!
A plant-based version that still captures the essence of traditional gingerbread, making it the perfect treat for your festive celebrations.
Ingredients
100g vegan butter*
3 tbsp golden syrup
1/2 cup brown sugar
1/2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 1/2 cups flour
Method
In a saucepan, melt together warm butter, golden syrup, and sugar. Remove from heat and let it cool slightly.
Sift the remaining ingredients into a bowl and mix. Add the melted butter mixture and stir until a dough forms.
Wrap the dough in cling film and refrigerate for an hour.
After chilling, preheat the oven to 150 degrees Celsius and remove the dough.
On a floured surface, roll out the gingerbread dough to about 1/2 cm thickness, working with small pieces at a time. Use cookie cutters to create desired shapes and place them evenly on two lined baking trays.
Bake in the oven for 7-10 minutes or until golden.
Allow the gingerbread to cool completely, then decorate if you please and enjoy your festive treats!
* Nuttelex Spread and Naturli Vegan Block are my favourite vegan butters for baking
