TrayBakes
Veg in the Hole
Leek Crumble
Moussaka
Mac & Cheese
Ratatouille
Cheesy Pasta Bake
Spanish Tortilla
Cauliflower Bake
Shepards Pie
Taco Pasta Bake
Lentil & Quinoa Loaf
Try this with some homemade chips and/or gravy!
Lentil and Quinoa Loaf
Ingredients;
1/2 Cup (96g) Lentils
1/3 Cup (56.67g) Uncooked Quinoa
1 Bay leaf
2 1/4 Cups Water
2 tsp Oil
3/4 Cup (120g) Chopped onion
3 Cloves Garlic - Finely chopped
2 Celery sticks - Finely chopped
1 Large carrot - Thinly sliced
1/2 tsp Dried thyme
1/2 tsp Dried oregano
2 tbsp Chia seeds
1 tbsp Vegan Worcester sauce
3 tbsp Ketchup
2 tbsp Tahini
2 tbsp nutritional yeast
1/4 tsp Coarsely ground fennel seeds
1 Cup breadcrumbs
Chilli flakes - To taste
Salt - To taste
Method;
In a medium sized pan combine the lentils, bay leaf and water. Bring to boil and cook for 5 minutes.
Add the quinoa. Cook until tender and easily Mashed.
Don't forget to stir so it doesn't stick.
Drain the excess water and remove the bay leaf.
Heat oil in a skillet, over a medium heat.
Add the onion and garlic. Cook for 5 minutes.
Add the celery, carrots, thyme and oregano. Mix well.
Cook for 5 minutes or until the vegetables are tender.
Add the cooked vegetables and chia seeds to the lentils and mix. Mash the mixture. You can leave a few whole lentils.
Add the ketchup. Worcester sauce, tahini, yeast and fennel seeds and mix well.
Add salt and chilli flakes to taste.
Add breadcrumbs. If the mixture it too sticky you can add more.
Preheat oven 190C
Prepare the loaf tin. Using baking parchment would be better.
Press the mixture into the tin. Press down well.
Cover the loaf with foil and bake for 30 minutes.
Bake uncovered for a further 10 minutes or until it's golden brown and not sticky on the inside.
Let cool for roughly 15 minutes before slicing.
Enjoy!
Like your food with a little kick?
Try adding some jalapenos or chilli of you choice.
This loaf would go great with a roast!
Veg in the Hole
Ingredients
2 cups Self raising flour
2 cups Oat milk
2 cups Aquafaba
broccoli
Cauliflower
1 Pepper
1 Large carrot
Method
Preheat the oven 190C
Cut your veg into small pieces.
Put them in an oven tray, cover in oil and roast for 10 minutes or until it starts to crisp.
Put 2 tbsp oil in the oven dish you are making your veg in the hole in. Place it in the oven for 5 minutes.
While the veg is roasting;
Combine the flour, oat milk and aquafaba. Mix until smooth.
Transfer the mix into the oil.
Cook for 5 minutes or until starting to cook.
Take out the oven
Place the veg evenly in the oven dish.
Cook for a further 15 minutes or until started to brown.
Enjoy!
This tastes great with some gravy!
Ratatouille Stew
Serves 4 Generously.
Ingredients
1 tbsp Olive Oil
1/4 Cup (60ml) Vegetable broth
4 Cloves Garlic - Minced
2 medium onions - minced
Sea salt - To taste
Ground pepper - To taste
3 Bell peppers - bite size pieces
3 small courgette - Diced
2 tbsp fresh basil
1 tbsp dried thyme
6 Medium tomatoes - Diced
4 Medium potatoes - Bite size
1 1/2 tbsp dried parsley
3 Small carrots
1 Tin tomatoes
Method
Peel the potatoes. Cut into bite size pieces and boil.
Heat oil in a large pot on a medium heat. Cook the carrots in the oil for 5 minutes.
Add the onions, garlic, salt and pepper. Cook for a further 2 minutes.
Add the peppers, courgette and vegetable broth.
After 2-3 minutes add the basil, thyme, tomatoes, potatoes and tinned tomatoes.
Cover the pot and simmer for 15 minutes.
Serve
Enjoy!
Leek Crumble
Ingredients
80g Cashew Nuts
1 Large Carrot - Cut into small cubes
4 Small potatoes - Cut into small cubes
60ml Olive Oil
5 tbsp Instant Yeast
1/2 Lemons Juice
2 Garlic Cloves
1 tsp English Mustard
1 tsp Vinegar
4 Leeks - Cut into small slices
Crumble;
50g Oats
50g Flour
25g Vegetable Oil
Method
Soak the cashews in water the night before making.
Crumble;
Sift the flour into a bowl and add the oats. Make a well in the middle and tip the oil into it.
Mix until it looks like breadcrumbs.
Spread out onto a tray and put in the fridge to firm.
Preheat the oven 180C
Boil the carrots and potatoes until they have softened.
Drain the cashews and add them.
Add everything else for the mix except the leeks.
Whizz the mix until smooth and set aside.
Heat the remaining oil in a frying pan on a medium heat.
Add the leeks. Pour in the sauce.
Fry until 15 minutes or until thick.
Put the mix in an oven dish. Add the crumble to the top.
Cook for 30 minutes.
Serve.
Enjoy!
Vegetable Pie
Ingredients
80ml Olive Oil
2 tsp Cumin
1/2 tsp Ground Cinnamon
1 tbsp Vinegar
1/2 Butternut Squash - Cut into 1cm Triangles
1 Red Pepper - Sliced
Thyme
4 Garlic Cloves
3 Large Potatoes - 1/2 thick slices
2 tsp Smoked Paprika
1 tbsp Cornflour
250g Spinach
Pastry;
150g Olive Oil
500g Plain Flour
200ml Warm Water
Method
Mix 2 1/2 tbsp oil, thyme and garlic. Rub over the butternut squash.
Cover the potatoes in oil and paprika
Mix 1 1/2 tbsp Oil, cumin, cinnamon and vinegar. Run mix onto pepper.
Roast all until tender.
Once cooked mash the butternut squash and garlic.
Preheat oven 180C
Grease a 23cm cake tin.
Pastry;
Sift the flour into a large bowl. Make a well in the middle.
Mix the oil and water and pour into the flour.
Mix together to form a dough.
Set aside 1/4 of the dough.
Roll out the rest to fit your dish.
Build your pie.
Half your cornflour on the bottom of the pastry.
Layer your spinach on.
Sprinkle the rest of your cornflour.
Layer the pepper.
Add another layer of spinach.
Layer the potatoes.
Another layer of spinach.
Add the butternut squash mash.
Roll the last of the pastry out and put it on top of your pie.
Press the edges with a fork and make steam holes.
Brush a little oil on the top.
Cook for 45 minutes or until pastry has gone golden brown.
Let cool before serving.
Enjoy!
Serves 6 Generously
Curry
Serves 4
Ingredients
1 tbsp Olive Oil
2 Onions - Finely Sliced
2 Garlic Cloves - Minced
1 tsp Garam Masala
1 tsp Ground Coriander
1 tsp Turmeric
400g Tinned Tomatoes
400 ml Coconut Milk
400g Chickpeas
2 Medium Tomatoes
Handful, roughly 8, Cherry Tomatoes
1/2 Broccoli
3 Carrots - Cut into small cubes
Handful of Spinach
Salt to taste
Basmati Rice to serve
Method
Heat 1 tbsp olive oil in a large pan.
Add the carrots and cook until softened.
Add the onions.
Add garlic, garam masala, turmeric and coriander. Mix and cook for 1-2 minutes.
Add the tinned tomatoes. Simmer for 10 minutes.
Add the milk and season. Simmer for 10-15 minutes or until thickened.
Add the chickpeas, broccoli and tomatoes.
Cook for 5-10 minutes.
Serve
Enjoy!
Why not try my naan bread recipe to accompany your curry!
Pulled Jackfruit
Tastes great in a bun or on rice!
Serves 6
generously
Ingredients
1 tbsp vegetable oil
1 red onion (small dice)
1 tsp cinnamon (ground)
1 tsp cumin (ground)
2 tsp Smoked Paprika
1 tbsp Vinegar
4 tbsp BBQ Sauce (see recipe)
200g Chopped tomatoes
2 x 400g tins of jackfruit (drained)
Method
Heat up the vegetable oil in a frying pan and sweat off the onion until very soft. 10-12 minutes.
Then add the cinnamon, cumin and smoked paprika. 2-3 minutes.
Followed by the vinegar and BBQ sauce, mix well.
Add the chopped tomatoes, drained jackfruit and 200 ml of water.
Cover with a lid and leave to simmer for 30 minutes, making sure to stir every 5-10 minutes (this helps the breakdown the jackfruit).
Uncover the pan and simmer for a further 10 minutes.
Using a fork shred the jackfruit and add another tbsp of BBQ sauce for extra thickness.
Serve
Enjoy!
Leek & Spinach Quiche
Serves 6 Generously
Ingredients
Pastry;
200g Plain Flour
75g Butter
1 Cup Water
Quiche;
1 Onion - Diced
1 Leek - Roughly Chopped
1 Veg Stock
1 Mug Boiling water
1/2 Mug Semolina Flour
1 Cup Spinach
Olive Oil
Salt and Pepper to taste
Method
Pastry;
Sift the flour into a large bowl.
Put the butter in.
Rub together to make breadcrumbs.
Slowly add the water while kneading, this creates your dough.
Knead until dough is smooth and then roll into a ball.
Clingfilm and place in the fridge until needed.
Filling;
Preheat the oven 190C
Line a 23cm dish
In a pan fry the onions and leek in a little oil, on a medium heat, until they are soft.
Set aside 1/4 of the Leek and Spinach.
Dissolve the stock cube in the boiling water.
Add this to the pan with the onions.
Add the Semolina Flour.
Remove from heat - This will create a paste.
Season to taste.
Roll out your pastry and place in your greased tin.
Place your filling onto the pastry, press it into all the areas.
Bake the quiche for 30 minutes. In the last 5 minutes place the last of the leek and spinach on top.
Serve
Enjoy!
Cabbage Parcels
Ingredients
6 savoy Cabbage leaves
1 ½ cups of rice
4 cups of water
1 vegetable stock cube
1 white onion (diced)
Olive oil
Salt and pepper
4 florets of broccoli
2 small carrots (peeled and small diced)
Method
Preheat the oven to 190C
Cook the cabbage leaves in boiling water for about 10 minutes.
At the same time boil the rice in a lidded saucepan using the 4 cups of water with the stock cube for about 12 minutes or until cooked.
Fry the onions, carrots and broccoli in a frying pan to soften before adding to the cooked rice.
Drain the cabbage leaves and fill with the rice mix and roll them into the parcels.
Oil an oven dish before adding your cabbage parcels to it, and placing them in the oven for 15 minutes.
Serve
Enjoy!
Makes 6
Indian Crumpets
Makes 7
Ingredients
1 ½ cups of Basmati Rice
10 cups of Water
1 ½ cups of Self Raising Flour
1 cup of Broccoli tips
2 Red Onions (finely diced)
1 tbsp Olive oil
Salt and Pepper
Method
Put the rice and 6 cups of the water into a saucepan and boil for 10 minutes.
Once the rice has boiled, drain whatever water remains in the pan, and place the rice in a large mixing bowl.
Sift the flour into the rice, add the remaining water and season with salt and pepper to taste.
Once all the ingredients are mixed together, blend everything using a hand blender. Blend until smooth.
Add the broccoli and red onion.
Heat the olive oil up in a frying pan on medium-high heat, then add approximately ⅓ cup of mixture to the pan and fry for about 3-4 minutes each side.
Serve
Enjoy!
Pizza Buns
Makes 10
Ingredients
Dough; (Prepare 24-48 hours before needed)
1 Cup Milk
1.5 tsp Salt 2 tbsp Caster Sugar
2 ¼ tsp Dried Active Yeast
¼ Cup Olive Oil
1 tsp Oregano
1 tsp Garlic Powder
1 tsp Basil
3 Cups Plain Flour
Filling;
3 Large Onions - Sliced
4 Cups Spinach
2 tbsp Butter
Salt & Pepper to taste
⅔ Cup Tomato Sauce - e.g Bolognese Sauce
8-10 Basil Leaves
2 tbsp Nutritional Yeast
Method
Dough;
Make the dough 24-48 hours before you want the pizza buns.
Warm your milk up.
In a large bowl add the milk, salt, sugar and yeast. Let this sit for 10 minutes or until you see bubbles.
Add the oil, garlic powder, oregano and basil.
Sift in the flour gradually to make the dough.
Knead the dough for 5-7 minutes.
Shape the dough into a ball.
Put the dough in a lightly oiled bowl, cover with clingfilm and leave in the fridge for 24-48 hours.
1 hour before making the pizza buns take the dough out to rise at room temperature.
Filling; prepare this 30 minutes before making your pizza buns
On a low heat cook your onions for 20-30 minutes. Stir them frequently so they don’t burn.
Add the Spinach and cook for 2 minutes or until they have wilted.
Remove from the heat and set aside.
Forming the Pizza Buns;
Preheat the oven 200C
Roll the dough into a rectangle, 1/2 inch thick.
Spread your sauce over the dough, leaving roughly a 2 inch border.
Spread the onion and spinach mix.
Sprinkle fresh basil leaves evenly over the dough.
Roll the dough into a log. Tucking the filling in as you go.
Pinch the dough together at the seam and place the dough so the seam faces down.
Cut the dough into 10 evenly sized slices and place into a greased pan. Roughly 9x13”
Sprinkle nutritional yeast over the top.
Bake the pizza buns for 30 minutes or until browned.
Serve
Enjoy
Vegetable Fritters
Makes 10
Ingredients
¾ Cup Plain Flour
1.2 Cup Water
1 tsp Cumin
¼ tsp Garlic Powder
½ tsp Salt
Pepper to taste
1 Small Red Onion - Minced
1 Red Pepper - Cut into small chunks
1 Small Tin Sweetcorn - Drained
1 Large Carrot - Cut into small chunks
Veg oil - For frying
Method
Sift the flour into a large bowl.
Add the cumin, garlic powder, salt and pepper.
Mix in all the vegetables.
Add the water a little at a time, until the mix will stay together.
Heat a little oil in a frying pan.
Form the shapes you would like your fritters to be and then fry for 3-4 minutes on each side. Or until browned.
Serve
Enjoy!
Roasted Stuffed Peppers
Makes 4
Ingredients
4 Large Peppers
1 Small Pepper - Cut into small chunks
1 ⅓ Cup Couscous
Water to boil
2 Small Carrots - Cut into small chunks
1 Cup Broccoli - Cut into small chunks
1 Small Tin Sweetcorn
1 Tin Tomatos
3 Tbsp Tomato Puree
Salt to taste
Basil 6 leaves
Method
Preheat the oven 180C
Cut the tops of the large peppers and cut out the inside.
Place all the peppers (including the tops) on a baking tray and in the oven for 15 minutes or until started to soften.
Boil the couscous and carrots for 15-20 minutes.
Drain the couscous and carrots
Add the broccoli, sweetcorn and pepper and stir well.
In a separate bowl blend together the tinned tomatoes, tomato puree, basil leaves and salt to taste. - This is your sauce so you can add more puree or cornflour to thicken if needed.
Add the sauce to the vegetable mix and mix well.
Stuff the peppers with your mix and cook for a further 25-30 minutes.
Serve
Enjoy!
Thai Green Curry
Serves 4
Ingredients:
2 tbsp Vegetable Oil
3 Shallots (finely sliced)
4 tbsp Curry Paste (see Recipe https://marisasveganrecipes.wixsite.com/mysite/post/vegan-thai-curry-paste)
350g Butternut Squash (1cm cubes)
1 Large Red Pepper (thick slices)
400g Yoghurt
100g Baby Corn (½ lengthways)
Coriander
Rice
150g Mangetout
5 Kaffir Lime leaves
Method
In a large pan heat the oil and add the shallots, fry them off for about 7-10 minutes on a medium heat until softened.
Add the curry paste and cook for a further 2 minutes before adding the butternut squash, pepper and yoghurt as well as 200ml of water.
Add the kaffir lime leaves, cover and cook for 15-20 minutes or until the butternut squash is tender.
Add the mangetout and baby corn and cook for a further 5 minutes, remove the kaffir lime leaves.
Season with salt, pepper and add the coriander.
Serve.
Enjoy!
This goes great with our naan bread!
Check out the recipe https://marisasveganrecipes.wixsite.com/mysite/post/naan-bread
BBQ Lentil & Mushroom Balls
Makes 10 Large
Ingredients:
½ cup Basmati Rice
½ cup (2 small) Onions (finely chopped)
1 tbsp Chia Seeds
2 tbsp Water
1 tbsp Olive Oil
2 cups (8-10 Large) Button Mushrooms (finely chopped)
15 oz Lentils (cooked/prepared)
⅛ cup Fresh Coriander (chopped)
¼ tsp Garlic Granules
1 tsp Basil
⅔ cup Rolled Oats
2-3 tbsp BBQ Sauce
2 tbsp Vegan Worcestershire Sauce
Method:
First of all, cook the rice, this can be done in 12 minutes with a pan of boiling water, once the pan is at a rolling boil, add some salt, then the rice, stir and turn the heat down to a simmer, set a timer for 12 minutes.
While the rice is cooking, Preheat the oven to 180C and then place the chia seeds and water in a little bowl and mix before setting aside.
In a frying pan heat up the olive oil, once up to temperature add the onions and mushrooms, frying until soft, and again set these aside.
Now in a food processor place the rice, the onion/mushroom mix, chia seeds, oats, coriander, salt, garlic, basil, 2 tbsp of BBQ sauce (more if you like the taste) and Worcestershire sauce and blend until combined.
Make sure to taste the mix before you shape it into balls, in case you need more flavour or seasoning, and if the mix is too wet place it in the fridge for 30 minutes.
Form the mixture into the size balls you want and place on a baking sheet in the centre of the oven for 20-25 minutes, flipping halfway to crisp them up evenly.
Serve hot or cold
Enjoy!
Paella
Serves 4
Ingredients:
3 tbsp olive oil
4 cups vegetable stock
1 medium onion (diced)
1 red pepper (sliced)
5 cloves garlic (minced)
1 large tomato (diced)
1 ½ cups Rice
1 tsp Smoked Paprika
1 tsp Salt
Fresh cracked pepper
2 tsp thyme
¾ cup frozen peas
Method:
Place a frying pan over a medium heat with 2 tbsp of oil, add the peppers and onions and fry for 3-5 minutes.
Add the garlic and fry for around 1 minute.
Add the diced tomato, both paprika and thyme stir and fry for a further 1-2 minutes.
Add the rice and the last tbsp of oil for 1 minute, before adding the heated stock. (Don’t stir)
Add seasoning and let simmer for 2 minutes on a medium heat, then turn the heat down and simmer on low for a further 15-20 minutes until the rice is al dente.
Add the peas and without stirring cover and simmer for 5-8 minutes.
Serve
Enjoy!
Bubble & Squeak
Makes 8 Large
Ingredients:
1 kg Potatoes (Roasted)
1 kg Parsnips (Roasted)
1 kg Carrots (Roasted)
1 Head of Broccoli (Boiled)
-
or -
Any left over vegetables from your roast.
Method
Preheat the oven to 200C
Place all your vegetables in a large bowl and mash them together.
Once all the ingredients are combined, but not puréed, take a handful and press it into a burger shape.
In a large frying pan heat up some oil on a medium-high heat.
Place the potato cakes, in the pan, and fry on one side for about 3-4 minutes.
Flip and repeat on the other side.
Place the potato cakes on a baking tray and place in the oven for 10 minutes.
Serve.
Enjoy!
Mini Pizzas
Makes 10-15
Ingredients:
500g/4 cups Bread Flour
1 ½ tsp Salt
2 tsp Dried Active Yeast
4 tbsp Olive Oil
300ml/ 1 ¼ cup Warm Water
Toppings of your choice
Tomato Puree & Cheese (recommended)
Method
In a large bowl sift the flour.
Add the salt and yeast
In a separate, small bowl, mix the olive oil and water together.
Knead the wet into the dry.
Transfer the mix onto a lightly floured surface, knead for 10-15 minutes.
Place the dough in a lightly oiled bowl, cover with cling film, let rise for 1 hour or until the dough has doubled in size.
Knead the dough for a further 5-8 minutes.
Preheat the oven 250C
Cut the dough into 10-15 even pieces.
Roll each piece into shape.
Make your pizza;
Spread tomato puree over the dough.
Spread grated cheese over the top.
Put your toppings of choice on.
Cook for 7-8 minutes or until the dough has started to brown.
Serve
Enjoy!
Moussaka
If you want a smoother texture with the lentils, try blending them before adding them into the recipe
Serves 6 Generously
Ingredients
Base;
1kg Potatoes Peeled
3 Aubergine
Salt and Pepper to taste
Olive Oil to brush
Mix;
3 Cups Cooked Lentils
Cups Tomato Purée
1 Cup Tomatoes - Chopped
1 tbsp Olive Oil
1 Large Onion - Chopped
2 Cloves Garlic - Minced
1 tsp Brown Sugar
1 tsp Smoked Paprika
1 tsp Oregano
1-2 tsp Dried Thyme
½ tsp Cinnamon
Salt and Pepper to taste
Sauce;
2 tbsp Butter
2 Cups Milk
3 ½ tbsp Cornflour
2 tbsp Nutritional Yeast
Salt and pepper to taste
Vegan Cheese to sprinkle over the top (Optional)
Method
Base;
Preheat the oven 200C
Prepare 2 Large baking trays with baking parchment.
Slice the potatoes into 1cm slices.
Spread the slices over the trays.
Brush the potatoes with oil.
Salt and Pepper if wanted.
Cook for 20 minutes or until started to brown.
Cut the aubergines into 4, lengthways and set aside.
Mix;
In a large pan heat 1 tbsp oil, on a medium heat.
Cook the onions and garlic for 4-5 minutes.
Add the tomato puree, chopped tomatoes, spices, salt and pepper.
Mix in the cooked lentils and simmer for 5 minutes.
Sauce;
Heat the milk in a saucepan, on a low heat.
Add the cornflour, yeast, salt and pepper. Whisk until smooth.
Melt in the butter.
Simmer on a low heat until the mix thickens. Stir to stop it burning.
Assembling;
Prepare a 13x9 inch dish
Place half the potatoes on the bottom of the dish.
Place half the aubergines on top.
Transfer the mix into the dish.
Place the last of the potatoes and aubergine on the to.
Pour the sauce over the whole lot, equally.
Grate some vegan cheese on top if wanted.
Cook for 30 minutes
Serve
Enjoy!
Frittata
Try this with some gravy! Yum!
Serves 6 Generously
Ingredients
Veg:
2 cups Broccoli
¼ cup Red Onions
2 cups Peppers
Tomatoes sliced
Batter:
1 ½ cups Plain Flour
1 ½ cups Water
¼ cup Vegan Yoghurt
½ tsp Salt (optional)
½ tsp Turmeric
Ground Pepper to taste
1 tbsp Vegetable Oil
½ cup Basil
¼ tsp Thyme
Method
Preheat the oven to 190C and grease a tart tin or round cake tin.
Batter:
Place the flour, water, yoghurt, turmeric and oil into a food processor and process until smooth.
Veg:
Cut the peppers into small strips, the broccoli into small florets, the red onion 1/2 to a fine dice and ½ in slices and some of the tomatoes into slices.
Leaving half the peppers and all the sliced onions and tomatoes aside. Put the other bits in a large bowl.
Mix the batter into the veg, and add the thyme, basil, salt and pepper, stirring until mixed together, before turning out into the greased tin.
Place the peppers, onions and tomatoes that you set aside on the top of the frittata.
Bake in the oven for 45-50 minutes.
Serve
Enjoy!
Pasty
Makes 6
Ingredients
Filling:
1 tbsp Olive Oil
2 small Red Onion (finely chopped)
1 large Carrot (small diced)
2 large Potatoes (small diced)
1 Red Pepper (small diced)
2 cloves Garlic
400g tin Chickpeas (drained and rinsed)
100g frozen Peas
70g Coconut Milk
400g tin Chopped Tomatoes
Handful fresh Coriander
Salt and Pepper
Pastry:
400g Plain Flour
1 tsp Salt
200g Butter
2-4 tbsp ice-cold Water
Milk for glazing
Method
Filling:
Heat the oil in a large frying pan, over a low heat, and add the onions, frying for about 5-10 minutes.
Then add the potato, carrot, pepper and garlic and fry for 5 minutes.
Next add the coconut milk, tin tomatoes, chickpeas and peas, cover the pan and simmer for 20-25 minutes or until the potato is tender, making sure to stir often.
Once the mix is tender, then leave the filling to cool for 20 minutes, before chilling it further in the fridge while you make the pastry.
Pastry:
In a large bowl sift the flour and add the butter. Rub together in your fingertips to make breadcrumbs.
Gradually add the water and create your dough.
Knead the dough for 3-4 minutes.
Place in the fridge for half an hour.
Assembling:
Divide the dough into 6 balls.
Roll roughly 3mm thick circles.
Place a couple of heaped spoonfuls of the mix, in the middle of your pastry.
Brush water round the edges of the pastry and pull one side over to the other.
Press the edges together with a fork.
Cut a slit or two into the top.
Place in the fridge for half an hour.
Preheat the oven 200C
Brush the top of your pasties with milk
Place in the oven and bake for 30-40 minutes or until the pastry is golden brown.
Serve
Enjoy!
Cauliflower Tacos
Makes 8
Ingredients
1 Cauliflower - Cut into small florets
Oil to drizzle
1 Pepper - Cut into strips
Chilli - Cut into strips
Tomatoes - Cut into small squares
Cucumber - Cut into small squares
Lettuce - Cut into strips
Red onion - Cut into slices
Salt & Pepper to taste
8 tortillas - soft or hard.
Cream Sauce:
200g Vegan Yoghurt
Chilli - To taste (optional)
1 Garlic Clove - cut roughly
1 tsp Lime Juice
1 tsp Vegetable Oil
1 tsp Organic Honey
Salt and Pepper to taste
Method
Preheat the oven to 200C
Place the cauliflower on a large baking tray. Drizzle with oil. Add salt and pepper if you would like.
Cook for 15 minutes or until cauliflower is golden brown.
Sauce:
Place all ingredients in a food processor and combine.
Assemble your tacos how ever you like! Make sure you get a bit of everything!
Serve
Enjoy!
Steak
This is a Loving It Vegan Recipe
Makes 4
Ingredients
¾ Cup Chickpeas - Drained
¼ Cup Ready to go Yeast
1 tsp Garlic Powder
1 tsp Onion Powder
¼ tsp Cumin
¼ tsp Coriander Powder
½ tsp Oregano
2 tbsp Soy Sauce - See my soya free soy sauce recipe https://marisasveganrecipes.wixsite.com/mysite/post/soya-free-soy-sauce
½ Cup Tomato Puree
½ tsp Paprika
¼ tsp Ground Pepper
1 tbsp Mustard
½ Cup Veg Stock
1 ¾ Cup Plain Flour
Marinade:
¼ Cup Soy Sauce - See my soya free soy sauce recipe
https://marisasveganrecipes.wixsite.com/mysite/post/soya-free-soy-sauce
1 tsp Paprika
2 tbsp Brown Sugar
2 tbsp Tomato Puree
Method
Add all the ingredients except the flour into a food processor.
Mix together well.
Transfer the mix into a large bowl.
Sift the flour into the mix.
Mix together to create a soft, stretchy dough.
Cut into 4 equal pieces
Using a potato masher, gently, squash the streaks down a little.
Individually, loosely wrap the steaks in foil
Steam for 20 minutes
Marinade:
Add all the ingredients into a small bowl.
Whisk together well
Let sit for a few minutes
Whisk again
Unwrap the steaks and place them in a square dish
Pour half the marinade over them
Flip and repeat on the other side.
Fry your steaks on a low-medium heat
Serve
Enjoy!
Pot Pie
Serves 6
Ingredients
Pie Crust:
4 1/4 Cup Plain Flour
150ml Olive Oil
200ml Water
Sauce:
2 Cups Milk
2 tbsp Ready to use Yeast
¼ Cup Plain Flour
1 tsp Salt
Filling:
1 ½ Cup Chickpeas - Drained
½ Onion - Diced
2 Celery Sticks - Chopped
½ Cup Carrots - Diced
⅔ Potatoes - Diced
1 Cup Cauliflower - Chopped
1 Cup Broccoli - Chopped
⅔ Cup Frozen Peas
1 tsp Thyme
½ tsp Smoked Paprika
¼ tsp Ground Pepper
Method
Pie Crust:
Preheat the oven 200C
Grease your chosen pie dish - roughly 9” and deep.
In a small jug mix the water and olive oil together.
In a large bowl, sift the flour.
Mix the wet into the flour to create your dough.
Cut ⅓ of the dough off and set aside for the top.
Roll the rest of the dough out to fit in your pie dish.
Prick the bottom, gently, with a fork several times.
Blind bake for 10-15 minutes. Until the crust has started to harden a little. - Place rice in cling film, or baking beans on the top of your pie crust and bake.
Take the rice out of your pie crust and set aside.
Sauce:
Add all your ingredients into a small pot.
Bring to a boil.
Reduce heat to low.
Simmer for 5 minutes.
Filling:
In a large frying pan, heat a little oil, on a medium heat.
Add the onion, celery and carrots. Cook until translucent.
Add the spices and cook for another 1-2 minutes.
Add potatoes and ¼ cup of water
Mix in the chickpeas, peas, broccoli, cauliflower and the sauce.
Transfer mix into your prepeared pie dish.
Place the lid on top of the pie, using a little milk or water around the rim to keep the top and bottom together.
Use a fork and press down around the edges.
Bake 20-30 minutes.
Serve
Enjoy!
Pad Thai
Serves 4
Ingredients
2 medium Carrots - Cut into small strips
1 Pepper - Cut into small strips
4-5 Button Mushroom - Optional -Sliced
2 Spring onions - Sliced
¼ Broccoli - Cut into small florets
¼ Cauliflower - Cut into small florets
1 Chilli - Optional - Cut into strips
½ Limes Zest
½ Limes Juice
1 tbsp Vegan Worcestershire Sauce
Noodles to serve
Method
Prepare all of your vegetables
Place all the vegetables in a large frying pan, cover with a small amount of oil.
Fry for 15 minutes or until the veg has started to soften.
Add your worcestershire sauce, lime zest and lime juice. Mix well.
Add noodles.
Fry for a further 5-8 minutes or until the noodles and veg are cooked.
Serve
Enjoy!
Roast Vegetable Risotto
Serves 4
Ingredients
Veg;
1 tbsp Olive Oil
2 Peppers - Cut into small chunks
2 ½ Cups Cherry Tomatoes - Cut into halves
1 Large Courgette - Cut into small chunks
⅓ Small Butternut Squash - Cut into small chunks
Risotto;
1 tbsp Olive Oil
1 Large Red Onion - Diced
3 Garlic Cloves - Minced
225g Risotto Rice
1 tbsp Balsamic Vinegar
300ml Passata
300 Vegetable Stock
50-100ml Water
Handful of Fresh Basil
Salt & Pepper to taste
Method
Preheat the oven 200C
Place your prepared veg on baking trays
Spread oil over them and roast for 10-15 minutes, until they are tender
Meanwhile, in a large frying pan, heat the oil.
Cook the onions for 3 minutes and then add the garlic, cook for 1 minute.
In a separate bowl coat the rice in vinegar.
Add the rice to the frying pan.
Add the passata and vegetable stock, ½ cup at a time. Alternating between the two. Mix in well.
Once all the passata and stock has been added, cook for 20 minutes.
Add the roast veg.
Add the water until the rice isn’t dry.
Cook for 5 minutes
Remove from heat, stir in the basil, salt and pepper.
Serve
Enjoy!
Butter Vegetable Curry
Trying serving this with my homemade naan bread - https://marisasveganrecipes.wixsite.com/mysite/post/naan-bread
Serves 4
Ingredients
Sauce;
2 ¾ Cup Water
½ Cup Cashew Nuts
156ml Tomato Puree
1 tbsp Garam Masala
1 tsp Chilli Powder (Optional)
1 tsp Ground Cumin
½ tsp Ground Ginger
Salt - To taste
Butter Vegetable;
2 tbsp Butter
1 Onion - Diced
4 Garlic Cloves - Minced
1 Small Cauliflower - Cut into small florets
2 Medium Carrots - Cut into small chunks
1 Pepper - Cut into small chunks
3 Large potatoes - Cut into small chunks
Method
Sauce;
Place all the ingredients into a blender.
Blitz until smooth and creamy.
Butter Vegetables;
Melt the butter in a large frying pan
Add the onions and garlic - Cook until translucent.
Pour the sauce and vegetables into the pan. Mix well.
Cover the pan and simmer for 10-15 minutes. Stir often so nothing burns.
Cook until the veg is tender.
Serve with rice and our homemade naan bread https://marisasveganrecipes.wixsite.com/mysite/post/naan-bread
Enjoy!
Leek & Celeriac Pie
This is a recipe from Eat Smart - Niomi Smart recipe book
Serves 4 Generously
Ingredients
1 Small Celeriac - Peeled and Chopped
Olive Oil
2 Leeks - Sliced
1 Whole Broccoli - Cut into small florets
Sauce;
150g Cashews - Soaked in boiling water for 30 mins
300ml oat Milk
1 tsp Mustard
1 tbsp Nutritional Yeast
1 Garlic Clove - Peeled
Salt & Pepper - To taste
Pastry;
1 tbsp Chia Seeds
300g Strong Brown Flour
60 ml Olive Oil
90ml Water
Method
Preheat the oven to 180C
Place the celeriac in a roasting tray, drizzle with olive oil and roast for 30 minutes.
Add the leeks to the celeriac and roast for a further 15 minutes.
Sauce;
Drain the cashews and blend in a food processor.
Add the remaining ingredients and blend until completely smooth.
Pastry;
In a small bowl, mix the chia seeds with 2 tbsp of water. Set aside.
In a large bowl sift in the flour.
Mix in the olive oil and 90ml water.
Add the chia seed mix and use your hands to combine the mix.
Roll out the dough, on a lightly floured surface, to fit the top of your pie dish.
Assemble;
Combine the roast vegetable, broccoli and sauce.
Transfer into your pie dish.
Place the pastry on top.
Use your fingers or a fork to seal the edge and make a small cross in the centre.
Cook for 40-45 minutes.
Serve
Enjoy!
Sweetcorn & Courgette Fritters
Why not try with our homemade BBQ Sauce - https://marisasveganrecipes.wixsite.com/mysite/post/bbq-sauce
Ingredients
198g Tin Sweetcorn - Drained
2 Spring onions - Sliced
½ Courgette - Grated
1 tsp Smoked Paprika
50g Self raising flour
40ml Milk
1 tbsp Veg oil
Salt & Pepper - To taste
Method
In a medium bowl mix all the ingredients except the oil.
Set aside
Heat the oil in a large pan
Use a dinner spoon to scoop in large mounds of mix. Flatten the mix down with the spoon.
Cook for 2-3 minutes, flip and repeat. The mix should brown.
Serve
Enjoy!
Makes 10+
Check out our youtube video of this!
https://www.youtube.com/watch?v=5Jaa2vbiXyo
Smashed Tomato & Courgette Noodles
Serves 2 Generously
Ingredients
1 Courgette - Whole
2 tbsp Olive Oil
2 Garlic Cloves - Sliced
250g Cherry Tomatoes
2 Cups Butternut Squash - Sliced into 1 cm pieces
Salt & Pepper to taste
Handful of Spinach
Method
Using a spiraliser, Create the courgette noodles.
In a large frying pan, heat the oil.
Add the garlic, fry for 2 minutes.
Add the butternut squash and fry for another 2 minutes.
Place the cherry tomatoes in the frying pan. Simmer for 6-8 minutes or until the butternut squash is tender.
Using a potato masher, gently push down on the tomatoes to let a little juice out.
Season
Mix in the courgette noodles and cook for 3-4 minutes.
Serve
Enjoy!
Chow Mein & Carrot Noodles
Serves 2 Generously
Ingredients
1-2 Large Carrots
1 tbsp Olive Oil
4 Garlic Cloves - Thinly Sliced
1 Small courgette - Sliced in strips
1 Bell Pepper - Sliced in strips
¼ Small Red Cabbage - Sliced
4 Spring Onions - Sliced
2 Cups Bean Sprouts
2 tbsp Soy sauce or Vegan Worcestershire sauce
2 tbsp Rice Wine
1 tsp Caster Sugar
Salt and Pepper to taste
Method
Using a spiraliser, create your carrot noodles.
In a small bowl mix the soy sauce, rice wine and sugar.
Mix in 1-2 tbsp water.
Heat the oil in a wok or large frying pan.
Fry the garlic until fragrant.
Add the carrots and cabbage. Fry for 2 minutes.
Add the courgette and pepper.
Mix in the noodles and the prepared sauce.
Cook for 3-4 minutes. Until the noodles are almost cooked.
Season
Add the spring onions and bean sprouts, cook for 2-3 minutes.
Serve
Enjoy!
Mac & Cheese
Serves 6 Generously
Ingredients
300g Macaroni
140g-170g Grated Cheese + more for on top
50g Butter
75g Plain Flour
500ml Milk
25g Chia Seeds
½ Broccoli - Cut into small florets
½ Cauliflower - Cut into small florets
Method
Preheat the oven 220C
Cook your macaroni according to the packet.
Cook the broccoli and cauliflower al dente. So until they are nearly cooked but not quite.
Melt the butter in a pan, over a high heat.
Mix the flour with the butter to make a solid lump.
Lower the heat.
Slowly pour a little milk in at a time. Let the milk heat up slightly and then mix it in with the flour. - Don’t try to break the flour lump, just keep stirring.
Keep mixing until you’ve created a thick mixture. You want it to be very thick because it will get thinner in the oven.
Slowly mix the grated cheese into the white sauce.
Mix the macaroni, vegetables, chia seeds and the cheese sauce together in a large oven dish
Sprinkle more grated cheese over the top.
Bake for 10-15 minutes.
Serve
Enjoy!
Ratatouille
Serves 4
Ingredients
1 Small Aubergine - Sliced
3 Medium Tomatoes - Sliced
1 Small Butternut Squash - Peeled & Sliced
1 Courgette - Sliced
1 Onion - Diced
4 Garlic Cloves - Minced
2 Bell Peppers - Diced
28oz Tomato Puree
Method
Preheat the oven 180C
Roast the aubergine, tomatoes, butternut squash and courgette for 15-20 minutes.
Fry the tomato puree, onions, pepper and garlic for 4-8 minutes.
Season as you like.
Place the fried veg in a small lasagne dish.
Place the roasted veg 1 at a time on top. In a pattern; 1 of each vegetable slice, then repeat.
Season as you like.
Bake for 35-40 minutes.
Serve
Enjoy!
Seed & Carrot Loaf
Serves 5 Generously
Ingredients
4 Large Carrots
150g Sunflower Seeds
150g Pumpkin Seeds
2 Garlic Cloves
1 tbsp Rosemary
1 tbsp Parsley
1 tsp Salt
Method
Peel the carrots.
Cut into small pieces.
Boil the carrots for 20-25 minutes.
Drain the carrots and then mash them.
Preheat oven 200C
Line a loaf tin.
Place the seeds into a food processor.
Blend the seeds into a powder.
Mince the garlic.
Mix all the ingredients together.
Firmly press the mix into a loaf tin.
Bake for 45 minutes.
Serve
Enjoy!
Cauliflower Tikka
Why not try this with our homemade Naan Bread - https://marisasveganrecipes.wixsite.com/mysite/post/naan-bread
Serves 4 Generously
Ingredients
1 Small Cauliflower - Cut into florets
½ Broccoli - Cut into florets
1 Red pepper - Diced
1 White Onion - Diced
2 Medium Carrots - Diced
2 tbsp Olive Oil
1 tin Chickpeas - Drained
1 Tikka Paste
1 Tin Coconut Milk
1 Tin Chopped Tomatoes
50 ml Water
Rise to serve
Method
Heat the olive oil in a large frying pan for about 30 seconds.
Place the cauliflower, broccoli and carrot in the frying and fry for about 4 minutes.
Add the onion and pepper. Fry for a further 3 minutes.
Add the chickpeas.
Add the tikka paste and 50 ml water. Stir to make sure all the vegetables are covered.
Stir in the coconut milk and chopped tomatoes.
Simmer for 15-20 minutes.
Serve with rice and naan bread
Enjoy!
Mini Roasted Red Pepper Loaves
Makes 4-5 depending on size
Ingredients
1 x 500g Tin Cannellini Beans - Drained & Rinsed
1 x 500g Tin Chickpeas - Drained & Rinsed
½ tsp Paprika
1 Red Pepper - Roughly Chopped
4 Large Sundried Tomatoes
4 Dates
2 Celery Sticks - Smally Diced
2 tbsp Tomato Paste
1 Cup Breadcrumbs
1 tsp Onion Powder
1 tsp Garlic Powder
2 tsp Italian Seasoning
1 tsp Dried Parsley
½ tsp Sea Salt
¼ tsp Ground Black Pepper
5 tbsp Ketchup
Method
Preheat the oven 180C
Line 2 Large baking trays
Place the cannellini beans and chickpeas into a small bowl.
Sprinkle the paprika over them, mix well so everything is covered.
Pour them onto one of your baking trays, along with the peppers.
Bake for 17 minutes.
Place the dates in a small boil of boiling water, allow to sit for 5-10 minutes.
Drain the dates and place them in a food processor, along with all the other ingredients except the kethcup.
Blend all the ingredients so it is broken into small pieces.
Form the mixture into 4-5 loaf shapes. Place on your second baking tray.
Bake for 25 minutes, remove from the oven, brush roughly 1 tbsp of ketchup onto each loaf.
Bake for a further 10 minutes.
Serve
Enjoy!
Sweet Potato & Blackbean Curry
Serves 2 Generously or 4 Smaller Portions
Ingredients
2 White Onions - Roughly Chopped
1 tsp Ground Ginger
1 tsp Ground Turmeric
400g Tin Chopped Tomatoes
4 tbsp Red Wine Vinegar
2 tbsp Demerara Sugar
2 Vegetable Stock Cubes
600ml Boiling Water
2 Large Sweet Potatoes - Peeled & cut into medium chunks
2 x 400g tin Blackbeans - Drained & Rinsed
2 Large Peppers - Cut into thick slices
2 Fresh Thyme Sprigs - Remove from stem.
3-4 tbsp Vegetable oil
Method
Preheat the oven 180C and prepare a small roasting tray.
Place your pepper on your tray. Drizzle 3-4 tbsp vegetable oil over it.
Roast for 5-10 minutes, depending on how you like your pepper roasted, set aside.
Fry your onions in 1 tbsp vegetable oil for 2 minutes or until slightly softened.
Stir in the ground ginger and turmeric.
Mix in the thyme and chopped tomatoes.
Let sit for about 30 seconds, then stir in the sugar. Again let sit for about 30 seconds.
Make the stock by mixing 600ml boiling water with the 2 stock cubes.
Add the red wine vinegar and stock cubes to the mix.
Simmer for 10 minutes.
Mix in your sweet potatoes.
Simmer for 15-20 minutes or until the sweet potatoes have almost cooked.
Stir in the blackbeans. Let sit for about 1 minutes.
Mix the peppers in.
Simmer for 5 minutes.
Serve
Enjoy!
Cauliflower Bake
Serves 6
Ingredients
1 box Paella Rice
1 head Cauliflower - Cut into small florets
1 Cup Pomegranate Seeds
1 Red Onion - Chopped Roughly
¼ Cup Almond Flakes
2 Oxo Cubes
Fresh Dill - Handful
Method
Boil the whole box of paella rice, following the instructions on the box.
Boil your cauliflower until just under done and then drain.
Preheat the oven 170C
Layer in a large dish;
-
Rice
-
Cauliflower
-
Onion
-
Pomegranate seeds
-
Almond Flakes
-
Dill
Bake;
Bake for 20 minutes.
Serve
Enjoy!
Shepards Pie
Why not try this with some homemade garlic bread
Serves 4 Generously or 6 smaller portions
Ingredients:
6 medium Potatoes
5 medium carrots
1 pepper (colour of choice)
1 large onion (colour of choice)
1 ½ cup hot water
1 veggie oxo cube
1 tin chopped tomatoes
½ tsp ground pepper
1 tsp rosemary (optional)
1 tbsp vegan butter
1 cup grated vegan cheese
Method
Preheat the oven to 180c.
Peel potatoes and cut them in half.
Put them in a pot to boil for about 20 mins.
While the potatoes boil, peel and cut your vegetables.
Put onions in a large frying pan on medium heat. Fry for around 1-2 mins.
Put carrots in the pan and fry for another 1-2 minutes.
Mix the oxo cube with the hot water and then add it to the frying pan.
Add the tinned tomatoes.
Simmer for 1 minute.
Add the peppers.
Simmer for another 2-3 minutes.
Add the peppers and rosemary (if using) and leave to simmer while you prepare the potatoes.
Strain the potatoes.
Put them back into the pot they were boiled in and add the butter.
Mash until smooth.
Now pour the veg mix from the frying pan into an oven dish and put the mashed potatoes on top.
Sprinkle the cheese on top.
Put this in the oven for 10-20 minutes, depending on how much you want the cheese to brown.
Serve
Enjoy!
Cheesy Pasta Bake
Ingredients
100g Butter
100g Plain Flour
1.1lt Milk
150g Cheese - Grated
500g Rigatoni Pasta
2 Medium Carrots - Peeled & Diced
½ Head Broccoli - Cut into small Florets
¼ Head Cauliflower - Cut into small Florets
1 tin Sweetcorn - Drained
Salt and Pepper - to taste
Handful Nutritional Yeast
Method
In a large saucepan melt the butter.
Add the flour and stir to make a thick dough.
Add the milk 100ml at a time, whisk until it’s incorporated.
Do this until your sauce is a custard like consistency
Add the grated cheese, stir continuously till the cheese has melted.
Add salt & Pepper to your liking.
Preheat the oven 180C
Boil pasta and carrot for 10 minutes.
3 minutes into the 10 add the Cauliflower.
5 minutes into the 10 add the broccoli.
Drain the vegetables and pasta.
Add the sweetcorn and cheese sauce. Mix to combine.
Transfer the mix into a large oven dish.
Sprinkle some nutritional yeast over the top.
Bake for 20 minutes
Serve
Enjoy!
Serves 6-8
Spanish Tortilla
Serves 4 Generously
Ingredients
4 tbsp Olive Oil
1kg Potatoes - About 4 large potatoes
1 Onion - Diced
1 Cup Plain Flour
2 Cup Water
Salt to Taste
1 Pepper - Diced
1 Tin Sweetcorn - Drained
¾ Cup Cheese - Grated
¼ tsp Turmeric
Method
Peel and wash the potatoes. Slice them lengthways about 1cm thick.
Heat 2 tbsp oil in a frying pan, roughly 22cm.
When hot add the potatoes, onions, salt and 1 cup of water. Bring to a boil and cook for 10 minutes
Add the peppers and cook for a further 10 minutes or until the potatoes are soft.
While that’s cooking make the binding sauce;
In a large bowl mix 1 Cup water,the flour turmeric and salt. Beat with a fork.
Using a slotted spoon remove the potatoes and onion from the pan and place in the binding sauce.
Add the sweetcorn and cheese and gently mix to combine.
Remove any excess from the frying pan and heat 2 tbsp oil on a medium heat.
Pour the mix in the frying pan.
Cook for 5 minutes on each side. If it’s not completely cooked continue to flip every 5 minutes.
Serve
Enjoy!
Taco Pasta Bake
Serves 4 Generously
Ingredients
Salsa - Our Recipe is here.
Guacamole - Our recipe is here.
3 Cups Pasta
2 tbsp Olive Oil
½ Red Onion - Diced
1 Green Pepper - Diced
1 Red Pepper - Diced
1 Jalapeno - Optional
Taco or Fajita Seasoning
1 Cup Vegetable Stock
4 tbsp Cream Cheese
2 Cups Grated Cheese
Method
Cook your pasta until al dente and drain it.
Preheat the oven 180C
Heat the olive oil in a large frying pan.
Add the red onion, peppers, jalapeno and taco seasoning for 3-5 minutes or until the peppers are soft.
Add the salsa, vegetable stock and cream cheese.
Mix until combined.
Stir in the cooked pasta. Mix until combined.
Transfer the mix into a large baking tray. Roughly 26x26cm
You can add your guacamole over the top here, or leave it for the side.
Spread your grated cheese over the top of the dish.
Bake for 30-35 minutes or until the pasta is completely cooked and the cheese is melted.
Serve
Enjoy!
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