Recipe: Herby Spinach and Chilli Vegan Lasagne

Facebooktwittergoogle_plusreddittumblrmail
Recipe: Herby Spinach and Chilli Vegan Lasagne

Recipe: Herby Spinach and Chilli Vegan Lasagne

Ingredients

  • 450g fresh, unwashed spinach
  • 1/2 pack of Violife Creamy cheese (or similar vegan ricotta substitute)
  • Pinch of nutmeg, freshly grated
  • Seasoning to taste (I used herbamare and freshly ground black pepper)
  • I Tbsp. dried mixed herbs
  • Pack of fresh basil, leaves picked and torn
  • 2 jars of premade tomato and chilli pasta sauce (I used Aldi’s Specially Selected)
  • 6-8 sheets of egg free lasagne (most dried lasagne sheets are sfv)
  • 1 block of Violife Block, grated
  • To serve: two carrots, peeled and one courgette sliced into ribbons with a vegetable peeler and lightly griddled in a tiny splash of extra virin olive oil

Instructions

  1. Preheat the oven to 220oC/200oC fan/Gas 7
  2. Wash the spinach thoroughly and drain
  3. Wilt the spinach in a covered microwave bowl, in batches, with just the water clinging to the leaves, drain and chop roughly
  4. Add drained, chopped spinach to a bowl and stir in the violife creamy, half of the grated Violife Block, the mixed herbs, spices and the basil
  5. Season to taste,
  6. Spread a few spoonfuls of the pasta sauce in the base of a large lasagne dish
  7. Layer the lasagne sheets to cover the base of the dish
  8. Cover the pasta with half of the spinach and herb mix
  9. Top with the remainder of the pasta sauce jar
  10. Repeat, finishing with a top layer of pasta sauce
  11. Sprinkle over the remaining Violife Block and bake until golden brown and bubbling on top
  12. (approx. 30 minutes depending on the depth of the lasagne dish and how many layers etc)
Powered by Zip Recipes
http://www.thisisnotadiet.uk/2019/01/31/recipe-herby-spinach-and-chilli-vegan-lasagne/
Facebooktwittergoogle_plusreddittumblrmail

Recipe: Smoky Vegan Paella

Facebooktwittergoogle_plusreddittumblrmail
Recipe: Smoky Vegan Paella

Recipe: Smoky Vegan Paella

Ingredients

  • 2 Tbsp. cold-pressed rapeseed oil
  • 1 onion, peeled and finely chopped
  • 2 cloves of garlic, peeled and crushed
  • 1 red and 1 green pepper, deseeded and finely chopped
  • 1 bay leaf
  • 2 beef tomatoes, deseeded and flesh finely chopped
  • 1 litre of vegetable bouillon
  • 250ml dry white wine
  • 400g paella (or arborio) rice
  • 1 Tbsp. smoked paprika
  • 1 Tsp. turmeric
  • 100g frozen petit pois
  • 200g tinned (or frozen) sweetcorn, drained
  • 100g mushrooms wiped and chopped
  • Seasoning to taste (I used herbamare salt and freshly ground black pepper)
  • To Garnish:
  • Freshly chopped parsley and lemon wedges

Instructions

  1. Heat the oil in a large pan or wok
  2. Add the onion, garlic, peppers and bay leaf, fry for 5 minutes
  3. Add the tomatoes and the rice, stir to coat in the oil
  4. In another pan heat the stock, add the wine and whisk in the spices and seasoning
  5. When the rice is opaque add the spiced liquid and stir
  6. Bring to the boil, reduce heat and cover
  7. Simmer for 20 minutes
  8. Add all remaining ingredients, cover and cook for a further 15 minutes
  9. Once cooked, remove from heat and rest for a few moments before serving scattered with chopped parsley and garnished with lemon wedges
Powered by Zip Recipes
http://www.thisisnotadiet.uk/2019/01/31/recipe-smoky-vegan-paella/
Facebooktwittergoogle_plusreddittumblrmail