Summer Vegetable Lasagne

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Serves 4

Ingredients

1 medium sized aubergine, cubed

1 courgette, cubed

1 onion, chopped

200g of spinach

150g of chestnut mushrooms,  chopped

2 cloves of garlic, chopped

1 tin of chopped tomatoes

1 handful of fresh basil leaves, chopped (alternatively, 1 tsp of dried basil)

1 tbsp of yest extract (of course vegemite for me)

Salt

1 tbsp of vegan butter

1 tbsp of plain flour

1/2 a litre of dairy free milk (I used oat)

6 lasagne sheets

Drizzle of olive oil

100g of vegan cheese, grated

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Method

Preheat oven to 200°C

In a pan, fry the onion and garlic in olive oil for around 5 minutes until they start to cook.

Add the aubergine, courgette, mushrooms and tomatoes and bring to the boil.

Add the yeast extract, basil and salt to taste.

Stir in the spinach until it wilts.

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Turn down the heat, put the lid on the pan and simmer for around 20 minutes.

In another pan, melt the butter and then stir in the flour to make a roux paste.

Remove from the heat and stir in some of the milk until the roux melts and there are no lumps.

Add the rest of the milk gradually, stirring until the bechamel sauce thickens in to a nice consistency.

Stir in about 1/4 of the grated cheese.

Spread half of the vegetable mixture in a lasagne dish.

Place 3 of the lasagne sheets on top, covering the vegetable mixture.

Spread half of the bechamal sauce evenly on top of the lasagne sheets.

Repeat, vegetable mixture, lasagne sheets and bechamal sauce for another layer.

Sprinkle the remaining cheese on top.

Place in the oven for 45 minutes.

Serve

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Kohlrabi & Savoy Cabbage Soup

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When I first saw a kohlrabi in my veg box, I wondered what this little purple alien vegetable was, I thought possible the lovechild of a martian and a turnip! Fear not though, kohlrabi its delicious, it’s part of the cabbage family and can be eaten raw or cooked. Full of nutrients and minerals like potassium, copper, magnesium, iron and calcium as well as vitamins A, B complex, C and K and antioxidants, the little purple alien vegetable is not only tasty, it’s really good for you.

I love making soups, it’s one of the best ways of getting your nutrients in and also for using items up in your fridge, I get a weekly veg box delivery so sometimes if I end up with too much of something and I’m due another delivery soon, I whip up a delicious soup to make space in my vegetable cooler. 

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Serves 4

Ingredients

1/2 a kohlrabi, peeled and cubed

1/2 a savoy cabbage, sliced

1 onion, chopped

1 clove of garlic, chopped

1 large potato, peeled and cubed

1 tbsp of vegan butter

3 cups of dairy free milk (I used oat)

1 tbsp of dried parsley (alternatively use a couple of springs of fresh parsley, chopped)

1 tsp of vegetable bouillon

Salt

Pepper

Water

Olive oil

Method

Fry the onion and garlic in a drizzle of olive oil for about 5 minutes until they start to cook.

Add the kohlrabi, potato, cabbage and dairy free milk.

Top up with water until the liquid just covers the contents of the pan.

Bring to the boil.

Melt in the butter, add the bouillon, parsley and salt and pepper to taste.

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Turn heat down and simmer with the lid on for around 40 minutes.

Remove from heat and let cool before blending.

Reheat to Serve

 

Uniquorn, Leek & Cider Pie

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Serves 4

Ingredients

1 clove of garlic, chopped

1 red onion, chopped

2 leeks, sliced

280g of Quorn vegan chicken style pieces

500ml of vegan cider (check barnivore.com if you don’t know which brands are vegan)

1 tsp of dried thyme

1 tsp of vegetable bouillon

1 tsp of wholegrain mustard (being from Norwich, it’s always got to be Colman’s for me)

Salt

Pepper

1 tbsp of vegan butter

1 tbsp of flour

1 roll of ready rolled puff pastry (I used Sainsbury’s own)

1 tbsp of dairy free milk.

Method

Preheat the oven to 200°C

Melt the butter in a saucepan.

Add the flour and stir to make a roux.

Remove from heat and stir in some of the cider until the roux melts and there are no lumps.

Gradually add the cider while stirring until you have a nice thick cider sauce.

In another pan, fry the onion and garlic for around 5 minutes until they start to cook.

Add the leeks and saute for another 5 minutes.

Stir the cider sauce in to the leeks.

Add the bouillon, mustard and thyme and salt and pepper to taste.

Stir in the Quorn chicken style pieces.

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Pour the mixture in to a pie dish.

Cover with ready roll pastry, cutting around the edge of the dish but leaving a slight overlap.

Using some of the left over pastry and a cookie cutter, you can make some shapes to add the the top of the pie, I used a unicorn cutter, hence the uniquorn pie.

Brush the top of the pie with a little dairy free milk (I used oat)

Put in the over for 45 minutes. 

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Serve (with mash)

Beetroot Pesto Spirali

I’ll admit, I never use to be a fan of beetroot. I’d tried it years ago, that awful pickled stuff that you get in those vacuum packs that my Dad use to love but I hated it and never gave fresh beetroot a chance until I started getting a weekly organic veg box delivery and it’s actually now become one of favourite things too cook with, versatile, full of anti oxidants and or course, pink, my favourite colour!!!

This beetroot pesto is one of the simplest things to make but so, so tasty. 

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Serves 2

Ingredients

250g of spirali pasta (you could use any pasta shapes)

2 medium sized beetroot

1/2 a cup of walnuts

1/2 a cup of grated vegan cheese (I used violife)

2 cloves of garlic, peeled

A generous handful of fresh basil leaves

1/2 a cup of olive oil for the pesto and a drizzle for the beetroot.

Water

Salt

Method

Preheat the oven to 200C

Peel the beetroot and cut in to quarters.

Place the beetroot on a baking tray, drizzle with a little olive oil, cover with tin foil and cook in the oven for 30 minutes.

Put the walnuts, garlic, vegan cheese and basil in a blender and blend, add a  little water if they stick.

Place the pasta in a pan of salted, boiling water and cook for 15 minutes or until the pasta is al dente and then drain.

Remove the beetroot from the oven, let cool for around 5 minutes and add to the blender.

Also add the olive oil and blend until you have a paste.

Mix with the pasta.

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Serve

Apple & Raspberry Crumble

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Serves 4

Ingredients

3 cooking apples, peeled and cubed

150g of raspberries

3 heaped tbsps of plain flour

3 heaped tbsps of dairy free butter

1/2 tsp of ground cinamon

2 tbsps of sugar (I use Natvia instead)

1/2 a cup of oats

Method

Preheat oven to 200°C

Mix the apple cubes, raspberries and 1 tbsp of sugar and arrange in an over proof dish.

In a bowl, rub the flour, butter and remaining sugar together with your fingers until you get a crumb like consistency.

Mix in the oats.

Sprinkle over the fruit evenly.

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Cook in the over for 30 minutes until the crumble starts to brown on top.

Serve

 

Creamy, Garlic, Red Onion & Lemon ‘Chicken’ Penne

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Serves 2

Ingredients

250g of penne

250g of vegan cream (I used oatly)

150g of Soya chicken style pieces

Juice form 1/2 a lemon

1 clove of garlic, chopped

1 small red onion, chopped

1 tsp of basil

Salt

Pepper

1 tsp of vegetable bouillon

Method

In one pan boil water and put in the pasta.

In another pan fry the onion and garlic in a little olive oil for around 5 minutes until they start to cook.

Stir in the lemon juice and soya pieces.

Add the cream, bouillon, basil and salt and pepper to taste.

Simmer with the lid on the pan for 15 minutes.

Drain the water from the pasta.

Mix with the sauce.

Serve

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Stuffed Aubergine

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Serves 2

Ingredients

1 aubergine

1 onion, chopped

1 clove of garlic, chopped

1 chilli, chopped

1/4 a cup of green lentils, soaked and drained

1/4 a cup of quinoa

1/2 a tin of  chopped tomatoes

Mushrooms, chopped

1 tbsp of black olives, sliced

1 tsp of basil

1 tsp of thy

Juice from 1/2 a lemon

Salt

Pepper

50g of vegan cheese, grated

2 tbsps of breadcrumbs

Olive oil

Method

Preheat the oven to 200°C

Cut the aubergine in half lengthways and spoon out the flesh leaving about 1cm thickness.

Cut the flesh in to cubes and set aside. 

Brush the aubergine halves with olive oil, sprinkle with salt cover with foil and put in the oven for 30 minutes.

In a pan, fry the onion and garlic for around 5 minutes.

Add the lentils, quinoa, aubergine flesh, mushrooms, olives and tomatoes.

Stir in the chilli, thyme, basil and salt and pepper to taste, put the lid on the pan and simmer for 20 minutes.

Take the aubergine halves out of the oven and remove the foil.

Spoon in the aubergine  mix back in to the halves.

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Mix the  cheese, breadcrumbs and lemon juice.

Sprinkle over the stuffed aubergine halves.

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Drizzle with olive oil and return to the oven uncovered for 30 minutes.

Serve – I served with savoy cabbage