Category: savoury

dinner, quick meals, savoury

KALE AND MINT PESTO (vegan, gluten free, oil free)

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This pesto came about as a result of an oversight when doing my grocery shopping. I’d originally planned to make a pea and mint dip but upon looking in the freezer I realised I had no frozen peas (I know – outrageous!). I did, however, have a bag of kale which I’d frozen for some unknown reason, so decided to improvise. The leading flavour here is the cooling mint, so if you don’t have kale available you can easily switch it up with some spinach instead.

dinner, savoury, soups and stews

ROASTED CAULIFLOWER AND GARLIC SOUP (vegan, gluten free)

I don’t know about you, but over the past two days I’ve eaten way more than I usually do, and my stomach is now definitely telling me to take a break! I find that when I’m bloated, soup helps to soothe my stomach and so the next few days I’m going to be making up and eating a lot of different batches of soup. As well as being easy on the stomach, this cauliflower and garlic soup is healthy and full of nutrients, which might not be something you’d usually associate with a creamy soup! Blended cauliflower paired with nutritional yeast make an excellent base for a creamy and indulgent tasting soup without having to pour in a load of expensive vegan cream or yoghurt.

This roasted cauliflower and garlic soup recipe only uses 8 ingredients (plus seasoning) so it’s also a fairly cheap recipe per serving, which is probably what we all need after the Christmas period!

baking, savoury, snacks

SAGE, ONION AND CRANBERRY BITES (vegan)

Continuing the savoury christmas recipes theme from a few weeks ago (see my mushroom, lentil and walnut wellington with cranberry sauce recipe here), my latest recipe is these savoury scone-like sage, onion and cranberry bites. Sage and onion is the typical stuffing recipe you might have with your christmas roast, and paired with the sweetness of the cranberry sauce makes the perfect snack for over the christmas period.

I find that I there is always an abundance of sweet treats available over christmas (or any holiday season, really) and as someone who has a savoury tooth rather than a sweet tooth I try to make sure I have plenty of savoury christmas recipes to choose from at any one time!

These sage, onion and cranberry bites are great enjoyed straight out of the oven, but can also be stored in an airtight container and eaten cold for up to three days (if they last that long!).

dinner, savoury

MUSHROOM, LENTIL AND WALNUT WELLINGTON WITH CRANBERRY SAUCE (vegan)

Ingredients

For the filling:
1 white onion (chopped)
3 cloves garlic (minced)
1 tablespoon olive oil
1 tablespoon wholegrain mustard
150g mushrooms (chopped)
250ml vegetable stock
1 tablespoon tomato puree
1 tablespoon vegan worcester sauce
1 teaspoon dried mixed herbs
1 teaspoon smoked paprika
1 piece of bread (processed into breadcrumbs – approx. 7 tablespoons)
1 can green lentils (drained)
50g walnuts (chopped)
Salt and pepper

For the cranberry sauce:
150g frozen cranberries
60g sugar

1 pack puff pastry
1 tablespoon soy milk

dinner, savoury

ORANGE, BEETROOT AND ROSEMARY RISOTTO (vegan, gluten free)

Ingredients

1 cup risotto rice
Juice and zest of 2 oranges
1 white onion (chopped)
4 large beetroot (or 6 small-medium) (cooked and chopped)
3 tablespoons olive oil
4 cups vegetable stock
2 teaspoons fresh rosemary (finely chopped)
2 tablespoons vegan butter
Salt and pepper

savoury, side or starter, snacks

VEGAN ‘PORK’ AND APPLE SAUSAGE ROLLS (vegan)

Ingredients:

3/4 cup vital wheat gluten
1/2 cup vegetable stock
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
Dash of oil
1 tablespoon wholegrain mustard
1/2 a red apple (peeled and chopped into small pieces)
1 pack puff pastry
4 tablespoons aquafaba* (or sub melted vegan butter or soy milk)

*Aquafaba is the liquid from a can of chickpeas.

dinner, savoury

SOY AND CHICKPEA BURGERS (vegan)

Ingredients

1 cup dried soya protein mince
1 tablespoon yeast extract (Marmite)
1 can chickpeas
1/2 white onion (finely chopped)
3 tablespoons aquafaba*
1 tablespoon garlic powder
1 tablespoon liquid smoke
3 tablespoons tomato puree
3 tablespoons flour
1 teaspoon dried mixed herbs

*Aquafaba is the liquid from a can of chickpeas.

aquafaba, savoury, vegan

BEER BATTERED TOFISH WITH LEMON MAYO (vegan)

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Ingredients

For the lemon mayo:
3 tablespoons aquafaba*
2 tablespoons lemon juice
1 teaspoon mustard
1 teaspoon apple cider vinegar
1/2 cup + 3 tablespoons vegetable oil
Zest of 1 lemon

For the tofish:
1 block of tofu
3 tablespoons aquafaba*
2 nori sheets
140g flour
200ml (vegan!) beer
Salt and pepper
2-3 cups vegetable oil

*Aquafaba is the liquid from a can of chickpeas

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quick meals, savoury, vegan

ONE POT GARLIC HARISSA SPAGHETTI (vegan)

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Ingredients

500g spaghetti
1 white onion (chopped)
1 bulb of garlic (cloves thinly sliced)
6 cups vegetable stock
2 tablespoons harissa paste
1/3 cup olive oil
1 cup nutritional yeast
Handful of basil (finely chopped plus a few left whole for topping)

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savoury, vegan

BLACK GARLIC AND MUSHROOM CHILLI WITH AVOCADO MASH (vegan)


Ingredients

For the chilli:
1 tablespoon olive oil
1 red onion (chopped)
4 cloves black garlic (or sub white garlic) (finely sliced)
1 red chilli (finely chopped)
1 red pepper (chopped)
350g mushrooms (sliced)
1 can passata (or chopped tomatoes)
500ml vegetable stock
1 can kidney beans
1 tablespoon vegan worcester sauce (available at Poundland)
1 tablespoon soy sauce
1 tablespoon yeast extract
1 tablespoon chilli powder
1 tablespoon barbeque sauce
2 tablespoons smoked paprika
2 tablespoons liquid smoke
1 teaspoon cayenne pepper
1 teaspoon sugar

For the avocado mash:
1 large avocado
Juice of 1/2 a lime
Salt and pepper

Extras:
Chilli flakes

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