Hearty Dinners for every occasion

Welcome to our collection of delicious and comforting vegan dinner recipes. Whether you need a quick weeknight meal or a showstopping dish for guests, we have something for everyone.

Moroccan Vegetable Stew

Serves 4-6

Prep time: 15 minutes

Cook 35-40 Minutes

Ingredients: 

  • 1 tbsp olive oil
  • 1 large onion diced
  • 3 cloves garlic crushed
  • 1 tsp fresh ginger grated
  • 2 carrots sliced
  • 1 sweet potato, peeled and cubed
  • 1/2 butternut squash, peeled and cubed
  • 1 red pepper chopped
  • 1 x 400g tin chickpeas, drained and rinsed 
  • 1 x 400g tin chopped tomatoes
  • 500ml vegetable stock
  • 2 handfuls spinach, added near end
  • juice 1/2 lemon
  • 2 tsp ground Cumin
  • 2 tsp ground coriander
  • 1 tsp smocked paprika
  • 1 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1/4 -1/2 tsp chilli flakes (optional)
  • Black pepper
  • 2 tbsp chopped raisins or dried apricots

Serve with couscous, rice or warn flat breads

Method

  1. Heat the oil in a large saucepan and gently fry onions until soft.
  2. Add garlic, ginger, and all spices, cook for 1 minute until fragrant.
  3. Stir in Carrots, sweet potato, squash, an pepper.
  4. Add chopped tomatoes, stock, chickpeas and dried fruit.
  5. Bring to the boil, then reduce the heat to a simmer.  cover and cook for 30 minutes, or until vegetable are tender. 
  6. Stir in spinach, and a squeeze of lemon, allow spinach to wilt.
  7. Season to taste

 Delicious with a dollop of dairy free Greek style yogurt, fresh coriander, wedge of lemon. 

Perfect for busy mums

Quick and easy Gnocchi Bake

This is a great way to get multiple veggies into Kids, or in our house Rob as he is the biggest baby when it comes to eating vegetables.  

This recipe is quick and easy and on the table in 20 mins

Frozen heroes, add a handful of each to the pan, all peeled, and prepped so super quick.

  • Onions -  I used red
  • Mixed peppers - sliced
  • Carrots - sliced
  • Butternut squash - cubed
  • Tomatoes - Cherry toms from my garden
  • 2 Spinach cubes

 

  • 2 tsp Garlic - jar from fridge
  • 1 can Passata
  • Tin Chopped Tomatoes
  • 1 tbsp mixed herbs
  • 2 tsp smoked Paprika
  • 1 packet Gnocchi - check the label they are often not vegan 
  • Handful grated Cheese  - We like Cathedral City plant based Mature
  • Sausages - We like Richmond meat free (chopped into chunks)
  1. Grab a large pan, chuck all the vegetables and seasoning in.
  2. Bring to the boil and then turn down to a simmer
  3. In the mean time cook the sausages if using, I used Air fryer, when cook chop into chucks
  4. Cook Gnocchi in boiling water for five minutes , drain.
  5. Add the Gnocchi and sausages to the vegetables, mix. 
  6. Top with cheese, Put the lid on and heat off for 5 mins until melted and serve topped with a sprinkle of Basil leaves. 

 

Chickpea and Butternut squash Curry 

Ingredients:

  • 1 Butternut squash, peeled and cubed
  • 1 onion diced
  • 3 garlic cloves grated
  • thumb size fresh ginger, peeled and grated
  • 2 tbsp coconut oil
  • 1 tbsp curry powder
  • 2 tsp Garam masala
  • 1/2 tsp ground Cumin
  • 1/2 tsp Cumin seeds
  • 1/2 tsp Turmeric
  • 1/2 tsp Chilli powder
  • 1 Can Tomatoes (400ml)
  • 1 Can coconut milk (400ml)
  • 1 Can Chickpeas
  • Handful spinach (fresh or frozen)
  • vegetable or meat free chicken stock
  • 100ml cream (optional but delicious) 

Method:

  1. Diced butternut squash and roast for 30 mins until browned (You can use frozen for this, reduce time as roasts quicker and you can use an air fryer to save time)
  2. In a pan add coconut oil, and sauté onions until soft, add garlic and ginger and spices, toast for a minute or two until spices become fragrant.
  3. Add tomato's, coconut milk, stock cube and 400ml water ( I fill one of the empty cans of water, this way you get the last dreads from the tin).
  4. If using frozen spinach add now
  5. Simmer for 20mins whilst squash is cooking
  6. Add the roasted squash and chickpeas, stir and continue to simmer for 10 mins
  7. If using fresh spinach add now and allow to wilt
  8. If using cream stir in now and serve
  9. Enjoy with rice. 

Quick Tikka Masala and Mushroom Rice

  • Serves 4:
  • Time: 30 mins

Curry paste: (you can use a jar)

  • 2 tsp lazy garlic
  • 2 tsp lazy ginger
  • chilli flakes or red chilli chopped depending on how hot you would like it
  • 2 tsp Garam masala
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1/2 tsp cumin seeds
  • 1 tbsp olive oil
  • 1 tbsp tomato puree
  1. Super simple, mix all ingredients together to form a paste.

Mushroom Rice (you can use a packet of microwave rice)

  • knob of butter
  • Mushrooms, as many as you fancy , sliced
  • 1 onion diced
  • 2 garlic gloves, crushed
  • 2 cups uncooked rice
  • 3 cups of vegetable stock
  1. Add Rice and stock to the rice cooker and set to cook. 
  2. Heat butter in pan and add mushrooms, garlic and onion, and saute until soft, set aside
  3. When rice is cooked stir in the mushrooms.

Tikka Masala

  • 1 onion diced
  • 2 tsp lazy garlic
  • 2 tsp lazy ginger
  • 3 tbsp curry paste
  • 1 x 400ml tin passata
  • 1 x  400ml tin coconut milk
  • 3 frozen cubes Spinach (can use fresh, add in at end to allow to wilt)
  • Tofu Cubed
  • cream to taste 
  1. Saute onion, garlic, ginger and paste in the pan until it smells fragrant, add milk, Spinach and passata, bring to boil and then reduce to simmer. for about 20 minutes, stirring occasionally
  2. In a separate pan fry the cubed tofu in a little oil to brown. 
  3. Add the tofu to the sauce.
  4. To make a creamier sauce add cream and stir though.  
  5. Serve with rice, naan and poppadoms for the full fakeaway effect.

Seitan

Recipe:

  • 6 cups all purpose flour
  • 2 3/4 cups of warm water

Broth

  • 6 cup water 
  • stock cube

2 tbsp soy sauce

  • 2 tsp onion granules
  • 2 tsp garlic granules
  • seasoning
  1. Mix together and knead for 5-10 minutes, or as I did, chuck in the bread machine in the dough setting.
  2. Place the dough ball in a bowl of cold water and allow it to sit for a hour
  3. Then move to a bowl of fresh cold water and stretch the dough in the water, pulling and stretching for 5 minutes, keep changing the water for a fresh bowl of cold water and wash again, 4-6 times until the dough it stretchy and firmer, and the water clearer.   You can keep the starch  water from the first 3 washes and store in the fridge for other recipes such as vegan Bacon, creamy cheese sauces, or pancakes
  4. Squeeze out moisture and sit for 10 minutes whilst you prepare the broth
  5. Add water to the pan and stock cube, I used OXO meat free chicken, you can change this to suit the end goal, it's versatile so you can add any flavour. 
  6. Add in the soy sauce, garlic and onion granules and season.
  7. Pull the dough to make a long strip and cut into 3 pieces leaving attached at the top and then plait the dough, then knot it, pull and knot it again, this adds structure to the dough.
  8. Bring to broth to  boil then reduce to a simmer, add the dough ball in and simmer for 1 hour, turn half way
  9. Take off heat and allow to sit and cool in broth
  10. Either slice or tear off the dough to form meat like pieces

We used half for sliced pieces for sandwiches and the other half was pulled to go with the dinner, we put some gravy granules into the broth and thickened up to make a grave, served with mash and vegetable, and Lilly loved it and asked for seconds, peanut and Alfie not so keen. 

 

The washed method does take time and patience, it was fascinating to watch it change, one very messy kitchen after but definitely worth it especially as I know exactly what went into my daughters food, as I am not a huge fan of lots of fake meats.  

 

It goes without saying that because it's made from gluten it's not suitable for anyone with Coeliac disease or gluten allergy/sensitivity.