anoosh ali

GLAZED MUSHROOMS WITH SESAME SEEDS

Ingredients:

300g mushrooms
1 tbsp olive oil
1 large diced onion
3 cloves garlic, minced
1/4 cup soy sauce or tamari
2 tbsp tomato paste
2 tbsp rice vinegar
1 tbsp maple syrup
1/2 cup water
1 tbsp cornstarch
1/4 cup sesame seeds

Method:

1. Cook the mushrooms in a saucepan for 8-10 minutes, then drain and rinse. Meanwhile, heat the olive oil in a different pan and cook the onion and garlic for 5-7 minutes, until softened.

2 Make the sauce by whisking together the soy sauce, tomato paste, rice vinegar and maple syrup.

3. In a different bowl, mix the cornstarch and water. Add the mushrooms to the pan with the onion, stir, then add the sauce and cornstarch slurry.

4. When the sauce thickens, add the sesame seeds. Enjoy

French Lentil Soup

This French lentil soup is the cosiest veggie soup you’ve ever had. You only need a handful of ingredients to make a hearty and healthy soup that’s packed full of vitamins and fibre. And have I mentioned the flavours are absolutely amazing?

Prep Time10 minutes

Cook Time45 minutes

Total Time55 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 leeks, sliced (white and light green parts only)
  • 2 medium carrots, diced
  • 3 celery ribs, diced
  • 1 medium parsnip, diced
  • 4 garlic cloves, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 350 g (12 oz.) puy lentils, rinsed
  • 75 ml (⅓ cup) dry red wine (or 2 tablespoons red wine vinegar)
  • 2 bay leaves
  • 1.5 litres (6 cups) vegetable stock
  • 30 g (1 cup) fresh parsley, roughly chopped
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large stock pot or Dutch oven and sauté the onions over medium heat for 4-5 minutes until translucent.
  2. Add the leeks, carrot, celery and parsnip and continue to cook for 10 minutes, stirring occasionally.
  3. Once the veggies have softened, add the garlic and fresh thyme and continue to cook for another minute until fragrant.
  4. Add the lentils, red wine, bay leaves and vegetable stock and stir to combine. Bring to a boil, then lower the heat and simmer for 30 minutes until the lentils are tender.
  5. Stir in the fresh parsley, season to taste and serve with your favourite crusty bread, topped with extra fresh parsley and a dash of olive oil if you like.

Nutrition Information:

Yield:

 4 

Serving Size:

 1
Amount Per Serving: Calories: 271Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1186mgCarbohydrates: 39gFiber: 11gSugar: 9gProtein: 11g

Nutritional information is an estimate provided by an online nutrition calculator.

Easy Vegan Baked Taquitos

Crispy baked taquitos which are super easy to make, gluten-free, stuffed with a hearty veggie mixture, and vegan cheese. These crispy vegetable flautas are bursting with flavor and can be enjoyed as a snack, dinner or side dish!

CourseMain Course, Side, Snack

CuisineAmerican, Mexican

Prep Time25 minutes

Cook Time20 minutes

Total Time45 minutes

Servings10

Ingredients

  • 2 medium-large (400 g) potatoes peeled and chopped
  • 1/2 tbsp oil
  • 1 medium (140 g) carrot grated or finely diced
  • 1/2 medium-large onion chopped
  • 3 garlic cloves minced
  • 1 cup (180 g) peas frozen or canned
  • 1 tsp curry powder
  • 1 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/4 tsp ground nutmeg
  • 3/4-1 tsp sea salt or less/more to taste
  • 1/4 tsp smoked paprika
  • Red pepper flakes to taste
  • Black pepper to taste
  • 1/4 cup (60 ml) vegetable broth
  • 5 oz (140 g) vegan cheese of choice
  • Taco seasoning to sprinkle on top of taquitos (optional)
  • 8-10 small/medium tortillas (*see notes)

Instructions

  • Peel and chop the potatoes and cook in a pot with boiling water and salt until fork tender which takes about 12-15 minutes. Drain the water and mash the potatoes with a potato masher. You can add a splash of plant-based milk for a creamier result. Set aside.
  • Heat oil in a pan/skillet over medium-high heat and add the chopped onion. Sauté for 3 minutes, stirring frequently, then add the grated carrot, minced garlic, all spices and sauté for a further minute.
  • Pour in the vegetable broth, add peas (frozen), put the lid on and cook for a few minutes until the carrot is softened. If you use frozen peas, make sure to let them thaw completely. If using canned peas, drain and rinse (no need to cook, add them in the next step). Turn off the heat.
  • Also, add the mashed potatoes and vegan cheese (you can use store-bought grated vegan cheese or cream cheese). I used my easy vegan cheese sauce. Use a fork or a potato masher to combine everything.
  • Taste the veggie mixture and adjust seasonings. Add more salt/black pepper/spices to taste. If you want it spicier, add more red pepper flakes to taste.
  • Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
  • Place about 2-3 tbsp of the filling onto each tortilla and roll them up tightly. Place every tortilla seam-side down on the baking sheet, next to each other.
  • Brush with a little vegetable oil (to make them even more crispy) and sprinkle some taco seasoning on top.
  • Bake in the oven for about 17-20 minutes or until they are golden brown and crispy. Broil for a few minutes (optional).
  • Serve with salsa, sour cream, vegan queso or guacamole. Enjoy! Store leftovers covered in the fridge for up to 3 days or freeze in zip lock bags for up to 2 months.

Notes

  • Peas: If you aren’t a fan of peas, simply use chickpeas or beans to add healthy plant-based protein.
  • Vegan meat: You can use vegan ground “beef” as a meat substitute if you like. Simply fry it together with the onion in a pan.
  • Crispy taquitos: Want the taquitos extra crispy? Pan-fry them with some oil instead of baking until nicely browned on all sides and crispy.
  • Tortillas: I use homemade gluten-free tortillas. They are also grain-free, pliable, and delicious. If you are using store-bought corn tortillas, make sure to warm them in a pan (with a lid on) or wrapped in a damp paper towel in the microwave (for about 30-40 seconds). You can also use flour tortillas (if you aren’t gluten-free).
  • Read the blog post for more useful tips, step-by-step photos, and to watch the video.
  • Recipe serves 10. Nutrition facts are for one serving.

Lemon Butter Garlic Pasta Sauce (Pasta al Limone)

Prep Time5 minutes

Cook Time10 minutes

Total Time15 minutes

Ingredients

  • 300 g (10.5 oz) linguine or spaghetti
  • 1 tablespoon olive oil
  • 40 g (2 tablespoons) unsalted butter
  • 6 garlic cloves, finely sliced
  • ½ teaspoon red chilli flakes
  • Zest and juice of 1 lemon
  • 50 g (½ cup) grated Parmesan (or veggie hard Italian cheese)
  • A handful freshly chopped parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook the pasta al dente in salted water according to the instructions on the package. Reserve 1-2 cups of pasta water before draining.
  1. Meanwhile, heat the olive oil in a large pan or Dutch oven and melt the butter in it over low-medium heat.
  2. Stir in the garlic and red chilli flakes and cook for 1-2 minutes until the garlic changes its colour, careful not to burn it.
  3. Transfer the cooked pasta to the pan and toss well with a pair of kitchen tongs to cover it in the butter sauce. Add a splash of pasta water if it looks too thick.
  4. Stir in the lemon zest and juice, then add the Parmesan and toss well to combine.
  5. Add the chopped parsley, season to taste and serve immediately, topped with additioanl grated cheese and lemon zest if you like.

Nutrition Information:

Yield:

 4 

Serving Size:

 1
Amount Per Serving: Calories: 341Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 32mgSodium: 314mgCarbohydrates: 39gFiber: 2gSugar: 1gProtein: 11g

French Lentil Soup

This French lentil soup is the cosiest veggie soup you’ve ever had. You only need a handful of ingredients to make a hearty and healthy soup that’s packed full of vitamins and fibre. And have I mentioned the flavours are absolutely amazing?

Prep Time10 minutes

Cook Time45 minutes

Total Time55 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 leeks, sliced (white and light green parts only)
  • 2 medium carrots, diced
  • 3 celery ribs, diced
  • 1 medium parsnip, diced
  • 4 garlic cloves, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 350 g (12 oz.) puy lentils, rinsed
  • 75 ml (⅓ cup) dry red wine (or 2 tablespoons red wine vinegar)
  • 2 bay leaves
  • 1.5 litres (6 cups) vegetable stock
  • 30 g (1 cup) fresh parsley, roughly chopped
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large stock pot or Dutch oven and sauté the onions over medium heat for 4-5 minutes until translucent.
  2. Add the leeks, carrot, celery and parsnip and continue to cook for 10 minutes, stirring occasionally.
  3. Once the veggies have softened, add the garlic and fresh thyme and continue to cook for another minute until fragrant.
  4. Add the lentils, red wine, bay leaves and vegetable stock and stir to combine. Bring to a boil, then lower the heat and simmer for 30 minutes until the lentils are tender.
  5. Stir in the fresh parsley, season to taste and serve with your favourite crusty bread, topped with extra fresh parsley and a dash of olive oil if you like.

Nutrition Information:

Yield:

 4 

Serving Size:

 1
Amount Per Serving: Calories: 271Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1186mgCarbohydrates: 39gFiber: 11gSugar: 9gProtein: 11g

Vegan Lemon Orzo

This vegan lemon orzo is naturally creamy, simple to make and utterly delicious. It’s just the perfect light lunch or side dish full of lemony flavour that you can have ready in 20 minutes!

PREP TIME5 minutes

COOK TIME15 minutes

TOTAL TIME20 minutes

INGREDIENTS

  • 2 tablespoons olive oil
  • 2 medium shallots, finely diced
  • 2 garlic cloves, finely chopped
  • 300 g (10.5 oz) orzo
  • 1 litre (4 cups) vegetable stock
  • 100 g frozen peas
  • 75 g (2 packed cups) baby spinach
  • Juice of 1 lemon
  • Salt and freshly ground black pepper to taste

INSTRUCTIONS

  1. Heat the olive oil in a large, deep pan and cook the shallots for 2- 3 minutes over medium heat until slightly softened.
  2. Add the garlic and continue to cook for 1 minute.
  3. Stir in the orzo and toast it for 1-2 minutes, stirring often.
  4. Add a third of the vegetable stock and bring to a simmer. Lower the heat and cook, stirring often, until most of the liquid is absorbed.
  5. Repeat with another third of the stock, then add the remaining stock, frozen peas and baby spinach. Simmer, covered, for 2-3 minutes. The orzo should be al dente at this point.
  6. Stir in the lemon juice, season to taste and serve immediately.

NUTRITION INFORMATION:

YIELD:

 4 

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 287TOTAL FAT: 8gSATURATED FAT: 1gTRANS FAT: 0gUNSATURATED FAT: 6gCHOLESTEROL: 0mgSODIUM: 518mgCARBOHYDRATES: 46gFIBER: 4gSUGAR: 6gPROTEIN: 9g

Nutritional information is an estimate provided by an online nutrition calculator