Recipe: Mediterranean Vegan Sausage Casserole with Basil and Garlic Toasts

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Mediterranean Vegan Sausage Casserole with Basil and Garlic Toasts

Yield: 6-8

Mediterranean Vegan Sausage Casserole with Basil and Garlic Toasts

Ingredients

  • 2 Packs of Linda McCartney's Vegan Sausages
  • 1 Red, yellow and green pepper, deseeded and chopped
  • 4 Red onions, cut into wedges
  • I Tbsp. cold-pressed rapeseed oil
  • 400g can of chopped tomatoes
  • 1 Pack of basil, leaves picked and torn, reserving sprigs for decoration
  • For the Toasts;
  • I sourdough loaf, sliced into rounds
  • 25g of Violife creamy spread
  • 2 Tbsp. Vitalite spread or other vegan butter/margarine
  • 4 garlic cloves, peeled and crushed

Instructions

  1. Preheat the oven to 220oC/200oC fan/Gas 7
  2. Place the vegetables in a large roasting tin and top with the sausages
  3. Sprinkle over the oil and toss to coat
  4. Roast for 15-20 minutes until browning (this is slightly longer than packet instructions as the veg slows down the cooking/browning time)
  5. Pour over the chopped tomatoes and half of the basil, check seasoning
  6. Roast for a further 10-15 minutes until everything is bubbling together but not drying out. If the casserole looks a little dry - add vegetable bouillon, some red wine or some water
  7. Meanwhile, preheat the grill, mix the violife, vitalite, garlic and the other half of the basil
  8. Toast the bread rounds on one side, remove
  9. Spread with the creamy mixture
  10. Grill until browned
  11. Serve the casserole with the garlic toasts on the side
  12. NB, I had the remains of a casserole pack of vegetables (leeks, carrots, turnip and potatoes and I popped that in too - worked well and would increase serving size considerably)
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http://www.thisisnotadiet.uk/2018/02/28/recipe-mediterranean-vegan-sausage-casserole-with-basil-and-garlic-toasts/

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Recipe: Purple Sprouting Broccoli Spaghetti with Chilli and Lemon

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Recipe: Purple Sprouting Broccoli Spaghetti with Chilli and Lemon

Recipe: Purple Sprouting Broccoli Spaghetti with Chilli and Lemon

Ingredients

  • Whole-wheat Spaghetti
  • 500g Purple sprouting broccoli (approx.)
  • 2 Pointed red peppers, deseeded and sliced
  • 6 garlic cloves, peeled and crushed
  • 1 Tbsp. chilli flakes
  • Juice and zest of an unwaxed lemon
  • 2 Tbsp. cold-pressed rapeseed oil
  • Seasoning

Instructions

  1. Bring a large pan of lightly salted water to boil
  2. Add the spaghetti for 5 minutes
  3. Add the broccoli for 3 minutes
  4. Drain, reserving some cooking water
  5. Meanwhile, in a large pan, heat the oil
  6. Add the garlic, red pepper, chilli and lemon zest, cook for 2 minutes
  7. Add the drained spaghetti and broccoli
  8. Stir and add a cupful of the pasta water to the pan, bubble until reduced
  9. Add the lemon juice, check seasoning and serve
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http://www.thisisnotadiet.uk/2018/02/25/recipe-purple-sprouting-broccoli-spaghetti-with-chilli-and-lemon/

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Recipe: Cauliflower and Edamame Bean Curry

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Recipe: Cauliflower and Edamame Bean Curry

Recipe: Cauliflower and Edamame Bean Curry

Ingredients

  • I Large cauliflower, broken into florets
  • 2 Tsp. ground cumin
  • 2 Tsp. ground turmeric
  • 2 Tsp. medium curry powder
  • 2 Tbsp. cold-pressed rapeseed oil
  • 2 Tsp. mustard seeds
  • 1 Medium onion, sliced
  • 2 Red peppers, deseeded and sliced
  • 1 Tbsp. approx. freshly grated ginger
  • 4 Cloves of garlic, peeled and crushed
  • 1 Large green chilli, deseeded and chopped
  • 125ml hot vegan bouillon
  • 4 Ripe tomatoes, roughly chopped (including seeds)
  • 125g fresh or frozen edamame beans
  • Handful of fresh coriander to garnish, chopped

Instructions

  1. Heat the oil in a large pan,
  2. Add the cauliflower florets and spices to a large bowl, shake well to cover
  3. Add the cauliflower, mustard seeds and curry powder to the pan and cook for 5 minutes
  4. Add the onion, red pepper and cook for a further 5 minutes
  5. Add the ginger, garlic and chilli and stir fry for a minute
  6. Add the stock, tomatoes and beans
  7. Check seasoning and reduce to a simmer for 10 minutes until all vegetables are tender and cooked through

Notes

Serve with brown basmati rice and dressed with chopped coriander

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http://www.thisisnotadiet.uk/2018/02/19/recipe-cauliflower-and-edamame-bean-curry/

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Recipe: Baked Butternut Squash with Creamy Ciabatta Toasts

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Baked Butternut Squash with Creamy Ciabatta Toasts

Baked Butternut Squash with Creamy Ciabatta Toasts

Ingredients

  • 1 Butternut Squash, peeled and chopped into dice
  • 6 Tbsp. oil (I used avocado oil but olive or cold-pressed rapeseed would suffice)
  • 1 Ciabatta loaf, sliced into rounds
  • 1 Tbsp. sesame seed oil
  • 2 Tsp. lemon juice
  • 3 Tsp. white wine vinegar
  • 6 Tbsp. pumpkin seeds
  • Packet of Creamy Violife 'cheese' for spreading
  • 4 Tbsp. balsamic vinegar

Instructions

  1. Preheat the oven to 200oC/180oC fan/Gas 5
  2. Tip the chopped squash onto a baking tray and drizzle with 2 of the Tbsp. of oil. Season well
  3. Roast the squash for 20-30 minutes or until caramelising
  4. Brush the ciabatta with 2 Tbsp. of the oil and place on a baking tray
  5. Toast the bread slices for the last 5-8 minutes of the squash cooking time
  6. Meanwhile, mix the remaining 2 Tbsp. of oil with the sesame oil, lemon juice, vinegar and more seasoning to taste to make a dressing
  7. Dress the plates with mixed salad leaves
  8. Spread the ciabatta toasts with the violife creamy and stack on the side of the plate
  9. Pour the dressing over the baked squash and stir well to coat
  10. Tip the squash onto the salad leaves and sprinkle with the pumpkin seeds
  11. Dress the entire plate liberally with the balsamic vinegar and serve.
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http://www.thisisnotadiet.uk/2018/02/09/recipe-baked-butternut-squash-with-creamy-ciabatta-toasts/

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Recipe: Vegan ‘Cheesy Chicken’ Pasta

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Vegan 'Cheesy Chicken' Pasta

Vegan 'Cheesy Chicken' Pasta

Ingredients

  • 1 Tbsp. Cold-pressed rapeseed oil
  • 1 Large onion, peeled and sliced
  • 4 Cloves of garlic, peeled and crushed
  • 2 Red and 1 yellow pepper, deseeded and sliced
  • 300g Fusilli pasta (I used the giant fusilli on special in Aldi)
  • 1 packet of chicken substitute pieces (I like Tesco's own variety)
  • 1 Large can of sweetcorn, drained
  • 1. Tbsp. dried mixed herbs
  • 1. Tsp dried chilli flakes
  • Half of a tub of Violife creamy or similar creamy soft vegan 'cheese'
  • 4 Tbsp. nutritional yeast (optional)
  • 1 packet of rocket
  • 2 Tbsp. pumpkin seeds

Instructions

  1. Heat the oil in a large frying pan
  2. Add the onions and garlic and cook for 3 minutes or until softened
  3. Add the peppers and cook for a further 3 minutes
  4. Put the pasta on to boil according to packet instructions
  5. Add the 'chicken', sweetcorn, dried herbs and chilli flakes and cook over a medium heat for a further 10 minutes
  6. Add the cream 'cheese' and allow to melt to coat the vegetables and 'chicken'
  7. Once cooked, drain the pasta and add to the pan with the nutritional yeast and rocket leaves
  8. Serve the pasta dish dressed with the pumpkin seeds
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http://www.thisisnotadiet.uk/2018/02/05/recipe-vegan-cheesy-chicken-pasta/

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