20 - 40 Minutes

Hard to go wrong with a taco. Ingredients 12 taco shells Cheese Spice Mix 1 crushed oxo stock cube 1 tbsp chilli powder 1 tbsp cumin 1/2 tbsp smoked paprika 1/2 tbsp garlic powder 1/2 tbsp oregano 1/2 tsp black pepper 1/2 tsp salt Jackfruit Can of jackfruit 2 tbsp oil 1 tbsp soy sauce 1 tbsp spice mix Sauce Red onion Red pepper 4 salad tomatoes 3 tbsp tomato paste 50-100ml passata 2 tbsp spice mix 2 tbsp soy sauce One can black beans Guac One avocado 1-2 tbsp lime juice Salt and pepper 1/2-1 tsp chilli flakes 1/4 tsp garlic Fresh coriander ...

Discovering gochujang sauce is something you won’t regret! Ingredients 450g tofu Cornflour 1.5 tbsp gochujang 2 tbsp soy sauce 3 tbsp maple syrup 2 tbsp tomato paste 1 tbsp brown sugar 2 tbsp water 1.5 tbsp lime juice 3 (cooked) servings of rice 200g kimchi 4 spring onions Sesame seeds Method Chop your tofu into blocks. Put into a tub with the cornflour, some salt and pepper and shake to coat. Fry in oil until crispy. Mix your sauce of gochujang, tomato paste etc. up to (and including) the lime juice. Remove your finished tofu. Fry your rice with the kimchi and spring onions. Remove the rice. Heat up your sauce, then add your tofu back in and coat. Coat with sesame seeds. Serve on top of rice. ...

A classic from BBC Good Food, made vegan. Ingredients 1 onion 1 red pepper 4 garlic cloves 1 tsp coriander 1/2 tsp paprika 1 stock cube 3 tbsp vegan red pesto Can of chopped tomatoes Can of mixed beans Handful of fresh coriander Garlic bread (to serve) Method Fry your onion and pepper with a pinch of salt until soft. Add in your garlic for another minute. Add in your pesto, coriander, crumbled stock cube, and paprika for another minute. Add your beans, tomatoes and 1/2 can of water. Simmer uncovered for 10 minutes. Top with fresh coriander and serve with garlic bread. ...

This delicious Korean dish is a combination of ramen and tteokbokki, a thick, saucy soup with Korean rice cakes. Perfectly sweet, salty, and spicy. Ingredients 400g tteok (Korean rice cakes) 2 stock cubes Half small cabbage 1 onion 4 tbsp gochujang 1 tbsp gochugaru 2 tbsp soy sauce 2 tbsp golden syrup 4 garlic cloves 1/3 cup white wine (or sake), optional 200g smoked tofu 1 tsp MSG (optional) 1 serving ramen noodles Spring onions ...

A very flavourful pasta dish! From Rainbow Plant Life. Ingredients 2 tbsp olive oil 2 med onions 4-6 garlic cloves 1 tsp red pepper flakes 1 tsp oregano 150g tomato paste 1-3 tbsp soy sauce 2 tbsp nutritional yeast 4-5 sundried tomatoes 200-275g spaghetti Method Boil your pasta (you’ll need the water for later). Thinly slice your onions. Then fry in a non-stick pan for 20 mins. Stir frequently. Add in sliced garlic for 5 mins. Add in red pepper flakes, oregano and cook for 30 seconds. Add in tomato paste for 2-3 mins. Add in soy, yeast, and tomatoes. Add in 1/2 - 1 cup of your pasta water. Mix in the spaghetti! ...

There are people who like pepper, and then there are people who love pepper. This one’s for you. Ingredients 400g gnocchi 1.5 tsp crushed peppercorns 4 tbsp white wine 1 stock cube 1/4 tsp garlic powder 4 tbsp water 1 cup (around 250ml) cream (see notes) Salt and pepper to taste Method Fry your gnocchi until crispy (see notes). Remove gnocchi from pan and fry your peppercorns in your wine until the wine is gone. Add in the rest of your ingredients and fry for about 5 minutes until thick. Then toss in and coat your gnocchi. ...

During my recent trip to Cambodia, I had the privilege of being taught some traditional Khmer cuisine. Lok lak was something that I loved, and so the first thing I wanted to do when I got back was try making my own! Ingredients 450g tofu Cornflour 4 tbsp soy sauce 2 tbsp ketchup 2.5 tbsp sugar 1/2 tsp MSG (optional) 3 tbsp rice wine vinegar 6 garlic cloves Thumb sized piece of ginger 1 red chilli 1 tbsp kampot pepper (ground) Onion (sliced) 2 tomatoes 2 limes Rice ...

Get ready to discover the wonders of Korean dishes (and gochujang). Ingredients 3 tbsp gochujang paste 3 tbsp maple syrup 3 tbsp rice vinegar 3 tbsp sesame oil 225g firm tofu Cornflour Soy sauce 150g-200g mushrooms 100g spinach 2 servings of rice 1/3 cucumber (either grate or peel it all) Carrot (either grated or peel it all) Sesame seeds Spring onion Method Whisk together first 4 ingredients in a jug to make your sauce. Coat your tofu in cornflour. Fry tofu then deglaze with 1 tsp soy sauce and then put aside. Fry mushrooms and then deglaze with 1 tsp soy sauce and set aside. Fry spinach until wilted and deglaze with 1/2 tsp soy sauce. Serve with rice, carrot, cucumber, sesame seeds and spring onion. ...

A simply, classic recipe to warm your bones. Ingredients 6-8 chopped vegan sausages Onion 3-4 garlic cloves Stock cube 1/2 tsp paprika 1 tbsp worcester sauce 2+ tbsp sriracha 1 can chopped tomatoes 1 can baked beans Fresh parsley Method Bake your sausages. Meanwhile, fry your onion. Add garlic when onion is soft. Add seasonings and fry for another 2 minutes. Add chopped tomatoes and baked beans and simmer for 10 minutes. Serve with fresh parsley and your sausage. ...

A quick and easy lentil dahl, which easily tops many which are more complicated. Ingredients Onion 6 garlic cloves Chilli 2 tsp ginger 1 heaped tbsp chilli powder 4 tsp curry powder 1 tsp turmeric Stock cube A can of chopped tomatoes A can of coconut milk 1/2 cup red lentils Method Fry your onion, garlic and chilli until soft. Add in your spices and stock cube for 1-2 minutes. Add the rest of the ingredients and simmer for 20-30 minutes. Lid on except for the last 5 minutes. Serve with rice. ...