Tag archives: recipe

(The most amazing) Veggie stir fry recipe

We were cooked this by one of our friends and this is mostly how the recipe was written down for me, it makes a lot, so plenty left over to pick at a few hours after you’ve eaten (it’s that good) or the next day.

Ingredients

Olive oil

1 bag of frozen quorn pieces

2 bundles of spring onions, chopped

4 cloves of garlic, minced

3 large carrots, peeled and thinly sliced

1 courgette, sliced

1 leek, sliced

1 big handful of green beans, chopped into inch long pieces

2 red peppers, thinly sliced

1 pack of asparagus, chopped into inch long pieces

5-6 vegetable stock cubes

1 pack of egg noodles, rice noodles would work equally well!

Method

Place a pan over a medium heat and add a splash of oil. Add the spring onions, quorn pieces and a clove or two of minced garlic. Give it all a good stir and let it cook for a minute. Crumble over a stock cube, stir and let the quorn pieces brown. Put to one side, try not to eat it all.

Over a high heat add another splash of oil to a wok or big open pan. Add the rest of the veg apart from the courgette and asparagus, the last 2 cloves of minced garlic and crumble another stock cube over it all. Give it all a good stir and keep stirring until it all looks a bit limp. Add the asparagus and courgette and give it another stir. Check it all tastes nice, add another stock cube if you want!

It’s now time for wine if you haven’t started on it already…

Boil a pan of water with 2 or 3 stock cubes and add the noodles, they’ll only take a few minutes so let’s get everything else sorted.

Add the chicken and spring onion goodness to the wok but keep it at a low heat because by god it loves to burn.

When the asparagus and courgette is cooked (you should know this by having eaten most of it whilst no one was looking), check the noodles are cooked, drain and add them to the stir fry. Stir it all up and serve it only to lovely people, no one else deserves it.

Cheese and onion pie recipe

Quick and easy cheese and onion pie, it can be eaten hot or cold! Day 4 and 5 of Veggie August, we had it with Sesame potatoes!

Ingredients

1 onion, peeled and chopped

500g of your favourite mature cheese, grated

1 large free range egg

2 x 450g bags of shortcrust pastry mix

Method

In a large bowl combine the grated cheese, the egg and the onion.

Make up the shortcrust pastry as instructed and roll out into two sheets large enough to cover the base of a dish and cover the pie.

Place a layer of pastry on the base of the dish, add the cheese, egg and onion mix and top with the other sheet of pastry.

With the tines of a fork press the edges of the pastry down, trim the edges with a knife and cut a hole in the middle of the top of the pastry.

Bake in an oven at 180C until the pastry is golden brown.

Pasta with Chickpeas, Tomatoes and Broccoli recipe

Another stolen recipe which has been changed slightly. Originally by Rose Elliot this has tenderstem broccoli added to it and mushrooms taken away. I’m sure it would be just as nice with mushrooms, I didn’t have any though! We had it on day 3 of Veggie August and it made more than enough for the two of us with leftovers for lunch the next day!

Ingredients – Makes enough for 4-6

Olive oil

1 onion, peeled and chopped

3 big cloves of garlic, crushed

1 tin of chickpeas, drained

1 tin of chopped tomatoes

1 vegetarian stock cube (I used a Knorr Stock Pot)

A glug of red wine vinegar

Freshly ground black pepper

1 teaspoon of sugar

200g of tenderstem broccoli

325g of wholewheat pasta

Method

Add a little olive oil to a pan and over a medium heat add the onion, fry for about 10 minutes but keep moving the onion, it just needs to be lightly browned.

Once the onion is almost done add the garlic and cook for another 2 minutes.

Add the chickpeas, tomatoes, stock cube, red wine vinegar, sugar and season with the black pepper, give it all a good stir and let it heat through.

Meanwhile add the pasta to a large pan of boiling water and cook for around 10 minutes.

Once you’ve got the pasta started add the broccoli to another pan of boiling water and cook for the last 6-8 minutes.

When the pasta and broccoli are cooked drain them both and add them to the tomato sauce.

Give it all a stir and serve!

Lentil Shepherd’s Pie with Sweet Potato Mash recipe

Blatantly stolen from Becka Eats this is the first meal we had in Veggie August. The lentils give it a great texture and the sweet potato mash with nutmeg tastes amazing!

Ingredients – Makes enough 4 with leftovers for lunch.

Olive oil

Freshly ground black pepper

Half a cup of Puy lentils (I could only find Lentille Verte)

Half a cup of green lentils

2 bay leaves

2 onions, peeled and chopped

3 cloves of garlic, crushed (Just like your hopes and dreams)

1 tin of chopped tomatoes

3 tablespoons of tomato purée

1 tablespoon of dried oregano

3 large carrots, peeled and diced

1 vegetarian stock cube (I used a Knorr Stock Pot)

250ml of red wine (Why not drink the rest of the bottle?)

3-4 large sweet potatoes, peeled and chopped into equal sized chunks

A splash of milk

A wedge of butter

Freshly grated nutmeg

Method

Wash the lentils, add them to a pan with the bay leaves. Cover with water and and bring to the boil. All in all they probably want around half an hour, you don’t want them to turn to mush so keep an eye on them.

Meanwhile put your sweet potatoes in a pan, cover with water and get them onto boil, they probably want 20-30 minutes.

After you’ve got that sorted, add a little olive oil to a big pan and add the onion, carrots and garlic. Over a medium heat sauté them for about 10 minutes but don’t let them brown. Add the tomatoes, tomato purée, wine, pepper, oregano and stock pot. Give it all a good stir and cook for another 10-15 minutes until it’s thickened.

Now would be a good point to pre-heat your oven on to finish off the dish, 200C should be enough.

Around now the lentils should be done, drain them and add them to your tomato sauce. Give it all another good stir and keep warm on a low heat.

Once the sweet potato is cooked drain the water from it, add a good wedge of butter, a splash of milk and half a grated nutmeg. Give it a good mash and check the seasoning.

Spoon the tomato lentil sauce into a baking dish and top with the sweet potato mash, rough it up with the tines of a fork and put it in the oven for 10 or 15 minutes until the mash starts to brown.

Shovel a generous helping into a bowl and enjoy!

Vegetable and lentil stew recipe

Probably better on a cold, winter night, but it was delicious in July anyway!

Ingredients – Makes enough for 4-5

Olive oil

750ml of vegetable stock

2 onions, peeled and chopped

2 carrots, peeled and diced

2 parsnips, peeled and diced

2 beetroot, peeled and diced

1 sweet potato, as big as your fist, peeled and diced

1 leek, sliced

2 sticks of celery, sliced

180g of red split lentils

2 cloves of garlic, crushed

227g tin of chopped tomatoes

Freshly ground black pepper

1 heaped teaspoon of ground coriander

1 heaped teaspoon of ground cumin

Juice of half a lemon

Method

Add a little oil to a big pan over a medium heat

Add half of the onion, all of the carrot, parsnip, beetroot, sweet potato, leek and celery.

Keep stirring and fry for about 5 minutes.

Add the garlic and the lentils, stir and cook for another 5 minutes.

Add the chopped tomatoes and stock, give it a stir and put a lid on the pan.

Let it simmer for about half an hour, until the veg is just about cooked.

In another pan, over a medium heat add a little more oil and add the remaining onion.

Add the ground coriander and cumin and fry for 10 minutes, don’t let the onion brown you just want to flavour it with the spices.

When soft, add the fried onion to the stew with the lemon juice, season with ground black pepper and give it a final stir.

Serve and nom!