Tuesday, April 28, 2015

Vegan Lentil Bolognese

This recipe is vegan, low in fat, low in salt and oil free.

Serves 2


  • 1 carrot - grated and diced
  • 1 white onion - diced
  • 2 garlic cloves - crushed
  • 1 celery stalk - diced
  • A pinch of oregano
  • A pinch of basil
  • 1 box/tin of chopped tomatoes
  • Boiled water
  • Cornflour (not always necessary)
  • 1 cup of red lentils 
  • Put your lentils in a wok or frying pan and add some boiling water, enough to cover them, and bring to boil
  • Leave to simmer for 5 minutes (you only need to stir this recipe if it visibly needs it)
  • Add your spices and vegetables and simmer for a further 10 minutes
  • Add your tomato and leave to simmer for a further 5-10 minutes 
  • If you still have alot of water left in the pan then just add some cornflour leave to cook for a extra few minutes and serve!

Sunday, April 19, 2015

Vegan Fried Rice

Serves 2:

  • 1 Cup of brown rice
  • 1 Vegetable oxo cube
  • Soy sauce (optional)
  • An assortment of your favourite vegetables - I used baby corn, water chestnuts, mushrooms and mange tout (I meant to add cashews but I forgot)
  • Put your rice in a saucepan of boiling water and bring to boil then leave to simmer for 20 minutes
  • Whilst this is cooking you can prepare your veg and then start cooking it in a wok on a low heat 
  • Stir frequently and once you're rice is done drain it and add to the wok
  • Add roughly 65ml of water and the stock cube and leave for a further 10 minutes or until the water is absorbed
  • Serve and enjoy!

Wednesday, April 08, 2015

Vegan Quinoa and Rice Salad

This salad is so quick and easy to make but it's still full of flavour and really tasty. It'd be perfect for a lunch or dinner and you could even take some to a barbecue or picnic if you want fresh vegan food. 

Serves 2:

  • 1 - 1 1/2 Cup of quinoa
  • 1 - 1 1/2 Cup of brown rice
  • 1 Vegetable oxo cube
  • Boiling water
  • 1-2 cups of shredded lettuce - I used little gem
  • 1 tomato - sliced 
  • Some sliced cucumber halved and halved again
  • Some sliced radish halved and halved again
  • Croutons (optional)
  • Salad dressing (optional)
  • Add the quinoa, rice, boiling water and stock cube to a saucepan and bring to boil
  • Once boiled let it simmer for 30 minutes, stirring occasionally. 
  • Prepare all of your veg and put it in a bowl 
  • Sieve your quinoa and rice and then add it to your bowl of veg and serve! 

Wednesday, April 01, 2015

Mac n Cheese

The holy grail of vegan dishes

Mac n Cheese. 

This is so simple but still so delicious and it's great to make for your family and friends that are dubious of vegan food, it will definitely win them over!

Serves 2:


  • 2/3 Handfuls of dry macaroni pasta
  • Boiling water
  • 100-150ml of rice milk
  • 2 Tablespoons of sunflower butter (or any vegan alternative)
  • 3-4 Handfuls of nutritional yeast or a dairy free cheese powder - I used this brand 
(You can add some vegan cheese too but I didn't have any in so I opted not to and it tasted just as good.)


  • Add the pasta and boiling water to a saucepan
  • Bring to boil and then let it simmer for 20 minutes, stirring occasionally
  • Drain the water and add the rice milk, butter and nutritional yeast
  • Let it bubble abit, stirring until it resembles a sauce 
  • Serve and enjoy!