One Pot and other recipes

Vegan sausage, chickpea and pumpkin casserole

This is such a simple casserole, made with lots of leftover bits and pieces from the fridge. I used potatoes

fridge.

Vegan curry

Well I thought I would try a one pot for a curry. Just short of time, but wanted something tasty for dinner. So here is my quick one pot curry, which you can rustle up in under 30 minutes. I cooked this in a casserole dish, so I could cook off the garlic and spices, then just put straight in the oven to cook. Serves 2.

• Tbsp curry powder
• tsp turmeric
• Tsp Ginger
• Tsp smoked paprika

• Tbsp brown sugar
• 250ml plant based cream
• 1/2 cup wild rice
• 3 cloves garlic
• 1/4 cauliflower including leaves
• 1/4 butternut squash
• 1/4 broccoli

1. Add a little oil to a casserole dish and add the garlic and spices. Fry off for a couple of minutes.

2. Add the rest of the chopped ingredients and add a pint of water, including the rice.

3. Cook in a pre heated 180c fan oven for 20 minutes. Serve with plant yoghurt and mango chutney.

Mediterranean Vegetable Warm Salad

For this meal I basically used up all of the vegetables in my fridge, although I did seem to have a lot of Italian vegetables. It was a really lovely change, tasted amazing and I added a piece of salmon for protein and a little bit of feta (not shown), but you could add some chickpeas. Very simple and easy to cook, just chop and place all vegetables on a baking tray, drizzle with capers, chilli, oil, herbs and then cook, adding the kale at the last 5-10 minutes. You then get a lovely crispy kale. Served with a green salad. Serves 2

• 1/2 capsicum red and yellow
• 1/2 zucchini
• 2 or 3 mushrooms
• two spring onions
• 2 tsp garlic powder
• 2 tsp capers
• tsp chilli
• handful basil and thyme
• drizzle of balsamic
• drizzle maple syrup (about 2 tsp)
• 3 or 4 sundried tomatoes
• 5 or 6 cherry tomatoes
• handful kale

1. Chop all vegetables and lay on a baking tray (other than the kale).
2. Drizzle over a little olive oil, the capers, chilli and garlic powder and mix. Season.
3. Cook in the oven for about 20 minutes, add the kale and cook for a further 5-10 minutes. Serve. If you want to add the salmon, then put in the oven for 20 minutes. chickpeas can be just tossed through the vegetables and warmed through.

Rice with smoked tomato

Look at the beautiful colours in this quick and easy rice dish. Just packed with kale, yellow capsicum and zucchini, with some quorn tossed through. This is a 10 minute rice cook, with the vegetables cooked and tossed through, with a bit of smokey tomato paste, garlic powder and a few fresh herbs.

• 1/2 yellow capsicum
• 1/2 zucchini
• handful kale
• 1/2 cup peas
• 2 dessertspoons smoked tomato paste
• tsp garlic powder
• handful quorn
• 1/2 cup basmati rice (You can of course use brown or wild)

1. Put the rice on to cook in some boiling water, if using basmati, it will take 10 minutes to cook, otherwise check packet instructions.
2. In a separate frying pan, slice and add the zucchini and capsicum and fry off in a little oil. Add the frozen quorn, add the garlic powder and tomato paste, cook until the quorn is done, about 10 minutes and add the rice and toss through. Season.

Spicy tomato chilli chickpea rice

This was one of my quick and easy recipes. Sometimes a little too busy to plan, so it was a day that I used up some leftover chickpeas and frozen peas!!

• 1/2 cup Basmati rice
• 1/2 tin chickpeas
• 1/2 cup peas
• Tsp chilli
• Tsp maple syrup
• Dessert spoon tomato purée
• 1/2 lactose free Mozzarella
• Handful basil

1. Cook basmati for 10 minutes.

2. Mix tomato purée, maple syrup and chilli together.

3. Heat the remaining ingredients and toss through the cooked rice, together with the tomato paste. Add the mozzarella

Spicy Chipotle Chickpea and Vegan Sausage Casserole

This is a spicy hearty winter meal, made with chipotle chilli, which adds a beautiful smokey flavour, to the dish. OK it doesn’t look great from this picture, but trust me it is amazing! 2 serves

• Tin Chickpeas
• 4 Vegan sausages
• 4 Sundried tomatoes
• 2-3 tsp Spicy chipotle paste
• 1 tspn chilli
• 1 large onion
• Dollop or 2 dessert spoons Tomato Puree
• Herbs: Rosemary, Thyme or mixed Italian are good

1. Fry onions in a little oil in a frying pan. Add chipotle paste, about two tspns, chilli and a good dollop of tomato puree and cook for a few minutes.
2. Add sundried tomatoes, chopped sausages and chickpeas with a tin of water, cook down until the sauce becomes sticky.
3. Serve with mash, pasta or rice. Serve

Prawn, Mushroom, Sun Dried Tomato Lentils

This is a really lovely lentil dish, packed with protein. The arrabbiata sauce gives it a kick and the sun dried tomatoes add some sweetness. Serves 2

• Cup Green lentils
• 1/2 Red capsicum
• Handful (3-4) sun dried tomatoes
• 1 onion
• Handful (4-5) mushrooms
• Few (3-4) Brussel sprouts, thinly shredded
• Handful of raw prawns (6)
• Few Basil leaves
• 1 dessert spoon Vegetable Stock (pint water)
• 2 tbsps arrabbiata sauce (see separate recipe)

1) Fry off sliced onion, mushrooms and Brussels. You don’t have to use brussel sprouts, but I dont think we use them enough and if you thinly slice them, its an extra green vegetable added, which you will hardly notice.

2) Add lentils, together with stock, arrabbiata sauce and chopped capsicum.

3) Let this cook down until the lentils absorb the water, for about 15 minutes. Add basil, season, tear in the sun dried tomatoes and add the prawns, let cook for another 10 minutes or until the prawns turn pink. Serve

Vegetable Hot Pot

This is a hearty meal, including a rainbow of vegetables and filling lentils, topped with sliced baby potatoes and a little bit of cheese. As I cook for myself I tend to only do a couple of servings. You can of course double the ingredients to make more. Serves two

• 3 cloves Garlic
• 1 Onion
• Tsp Smoked paprika
• Handful (4-5) mushrooms
• 1/2 yellow zucchini
• 1/2 red capsicum
• 1/2 carrot
• Few (4-5) cherry tomatoes
• cup green lentils
• 1 Pint vegan Stock
• Dollop Tomato puree
• Few splashes Worcestershire sauce
• 6 Baby potatoes
• Grated Lactose free cheese 30g
• Use herbs like basil, thyme, rosemary

1) Firstly peel and slice potatoes, cook in boiling water until tender, but not falling apart. Approximately 8-10 minutes

2) In a separate dish (I use my casserole dish on the hob), fry off onion and garlic in a little oil

3) Add mushrooms and fry off and add a generous squeeze of tomato purée with a teaspoon of smoked paprika

4) Now add some stock and the lentils, together with the rest of the vegetables

5) Add the rest of the stock, together with a few splashes of Worcestershire sauce, herbs, season and allow to cook for about 15-20 minutes, allowing the lentils to absorb the sauce and cook down. If the lentils are still slightly too hard, then add a little extra water, if needed

6) Once it has cooked down, but still has a sauce (not dry), take off the heat and lay on the potatoes. Add some grated cheese (optional)

7) Put casserole dish into oven for about 20 minutes, then take lid off and cook for a further 10 minutes. Serve

Wild Mushroom Gnocchi

A wild mushroom gnocchi dish, so simple and quick to make. I used a mixture of mushrooms, so oyster, chestnut and button. This has a lovely lemon sauce with a bit of Smokey vegan cheese tossed through. If you have never had gnocchi, you are missing out. Another favourite of mine. You can find a homemade gnocchi recipe on my site, but this particular dish I cheated and bought the gnocchi ready made!

• Portion Gnocchi
• 6-7 Mixture of mushrooms (as above)
• 1/2 Yellow zucchini
• 3 cloves Garlic
• 1/2 lemon (juice only)
• Knob lactose free margarine
• Thyme lots of it
• Vegan Smokey cheese 40g

1) Fry the chopped garlic in olive oil, together with button and chestnut mushrooms. Add thyme and sliced zucchini. I tend to tear the leaves off the thyme, but you can add the stalks if you want.

2) ok not a complete one pot meal as you need to cook the gnocchi for 2 minutes in boiling water!!

4) once gnocchi is cooked and mushrooms are almost cooked too, add the oyster mushrooms and the gnocchi to the frying pan

5) Add juice of 1/2 lemon and a knob of margarine and season. Toss through and serve with grated Smokey vegan cheese

Red pepper pesto with gnocchi, zucchini and peas

This is a great quick mid week meal. You have two options, one is to buy ready made gnocchi and pesto (very quick!!) or you can make it all from scratch.

• Portion Gnocchi (see separate recipe)
• 1/2 cup Peas
• 1/2 Zucchini
• 5-6 Cherry tomatoes
• 1 Leek
• 2 dessert spoons Red pepper pesto (see separate recipe)
• Lactose free Cheese 40g
• Tbsp Chilli sauce (optional)
• Few leaves Basil

1) Cook gnocchi and peas in boiling water for 2 minutes. Strain off.

2) Chop up a whole leek, 1/2 zucchini and about 6 cherry tomatoes, per portion.

4) Fry the leeks and zucchini in a little oil for a few minutes, add the pesto, chilli sauce and tomatoes.

5) Add the gnocchi, peas, basil and stir through. Serve with some basil and little grated cheese.

Lentil and Chickpea Dahl

This is a tasty, nutritious lentil Dahl. Easy to make, good to keep and eat a few days later. Great served with homemade coriander bread

• Cup Red lentils
• Tin Chickpeas
• 1 Onion
• 2 Cloves Garlic
• Tsp Ginger (or more if you love Ginger)
• 1 tsp Cumin
• 1 tsp Smoked paprika
• 2 tsp Curry powder
• 1 tsp Turmeric
• Vegan Stock (pint)
• 1/2 cup or handful Peas

1. Chop up the onion and fry off with one tsp of each of the spices, 2 tsp curry powder and add the garlic and ginger and cook for a couple of minutes.

2. Add the Lentils and a pint of stock and let the lentils cook in the stock for about 20 minutes.

3. Drain and add the chickpeas and peas and cook through for 5-10 minutes more.

3. Serve with coriander and yoghurt, basmati rice (takes 10 minutes to cook in boiling water) and coriander flat bread

Quick Egg Fried Rice

One of my go to recipes, when I need to use up lots of vegetables in the fridge and want a quick meal. As rice does not take long to cook and I try to include protein in my meals. Serves 1

• Any vegetables needing to be used up, such as handful kale, 1/2 capsicum, 3-4 florets broccoli, 4-5 mushrooms
• Portion Cooked rice (cooled)
• Tsp chilli
• Handful Coriander
• 2 spring onions
• 2 cloves garlic
• 2 Eggs

1. For this quick recipe, I added the eggs at the same time, but you can cook the egg as an omelette and set aside and add to the meal at the end.
2. Cook the rice (follow packet guide) you can use any rice, I used long grain. Once cooked allow to cool
3. Add chopped garlic, chilli and spring onions to the frying pan and fry off with a little oil.
4. Add any vegetables that you have. In this recipe I used capsicum, kale, peas and mushrooms.
5. Cook off for a few minutes, until the vegetables are cooked, add the egg to cook, then toss through the cooked rice to heat. Add coriander, or other herbs like parsley.

Spinach Gnocchi with pesto

This was a quick and easy meal, as I was short of time. Mainly carbohydrates, a little protein in the nuts in the pesto! Still has nice fresh vegetables, for some goodness.

• Spinach gnocchi portion
• 2 tbsp basil Pesto
• 5 Cherry tomatoes
• Handful Spinach
• Fresh basil
• Some grated Parmesan

1. Cook the gnocchi in boiling water for 2 minutes. and strain away water.

2. Chop tomatoes and add to a pan with spinach and pesto, toss, add gnocchi and toss through. Add generous amount of pepper and Parmesan and serve!!

Stir Fry vegetables with Singapore noodles

You may have noticed a lot of my meals are very quick to make. Still balanced with a variety of vegetables throughout the week. I try to change the vegetables each week to keep it interesting and to ensure I eat a variety of nutrients. The stir fry is a really good way of adding more vegetables to your diet, as you can include a big amount. I used Singapore vermicelli rice noodles for this dish, they literally need to be heated through, so add at the end. This also ensures you only have a small amount of carbohydrates, as you will have a big pan of vegetables!! One serve

• Portion Singapore noodles
• Tsp chilli
• 2 tsp sweet chilli sauce
• Tsp dry onion
• 1 spring onion
• Tsp Ginger
• 6 mange tout
• 1/4 capsicum x3 (I used 3 colours)
• One pak choi
• 4 chestnut mushrooms
• 4 small oyster mushrooms
• Handful Coriander (optional)

1. Add chilli to pan, with a little oil . Then add spring onions and ginger.

2. Cut up all vegetables and add chestnut mushrooms to the pan first.

3. Then add remaining vegetables. Cook off for a few minutes, before adding the rice noodles and sweet chilli and toss through. Add the coriander if using and season.

4. Serve, topped with dried onions

Lentil tomato vegetable pot

This is a great meal that provides lots of iron and vitamins. I cooked it in an iron casserole dish, as well as the lentils and spinach being high in iron. It has capsicums and tomato for the mixture of nutrients. I also added dried chipotle chillies, for a little kick of smoky chilli to finish it off. 2 serves

• Tin tomato’s
• About 4 fresh tomatoes
• 1/4 capsicums x3 (mixture of colours)
• Half bag spinach 100g
• 1/2 cup red lentils
• 4 baby new potatoes
• 1 chipotle chilli
• Tsp chilli
• Tsp turmeric
• 2 tsp smoky paprika
• 2 shallots
• 2 cloves garlic
• Herbs like coriander or parsley

1. Fry off the chopped shallots, garlic and spices in a little oil.

2. Add dry lentils and a tin tomatoes, with a tin and a half of water.

3. Add the thinly chopped chillies and chopped potatoes. As I used new potatoes I did not peel them. You can soak the dried chipotle chilli in boiling water for 10 minutes, but as this meal takes a while, it was ok to add straight in.

4. Finally, slice the remaining vegetables and add in. Cook for about 40 minutes. Give it a stir from time to time. Season and add herbs. Serve

Vegetable Thai Red curry

I love a decent Thai curry and this recipe is a great way to add lots of vegetables to your meal. With a few Asian vegetables, if you can find them, it’s also a good way to introduce different vegetables to your diet. With a simple red curry paste, takes all the effort out of having all of the spices, as the flavours are already included within the paste. Check out under ‘small plates’ section for the sticky coconut rice, it is amazing!. 2 Serves

• 12 mange tout
• 2 carrots
• 2 bok choy
• 4 oyster mushrooms
• 8 Chestnut mushrooms
• 1 Yellow capsicum
• 2 tsp Ginger
• 2 cloves garlic
• 1 or 2 tsp chilli
• 2 or 3 tablespoon red curry paste
• 1/2 tin coconut milk (to taste)
• Dried onion (to serve)

1. Chop up all of the vegetables. For the bok choy, you can just remove the end.

2. In a frying pan add a little oil and fry off the chopped garlic, add the chilli, ginger.

3. Add the chestnut mushrooms and fry off.

4. Add the rest of the vegetables, then the paste and stir through.

6. Add half the coconut milk and cook for about 20-25 minutes.

7. In the meantime cook any rice you would like to serve with the curry.

8. Add the remaining coconut milk (to taste), so if too spicy, add more coconut milk. Cook off for a further 10 minutes and serve with dried onion.

Chickpea and Potato Curry

Delicious, nutritious and using up all of the almost ready to throw out vegetables in the fridge. It is so easy to do a one pot curry, using the casserole dish on the stove and using lots of great flavours. It does not matter that the vegetables are a little bit limp! Making a curry is also good because the flavours only enhance over time, so cooking it in advance or keeping it in the fridge for a couple of days is perfect. This was enough for 3 servings.

• 2 shallots
• 3 cloves garlic
• piece of ginger, I used about 3 tspn
• 2 carrots
• 1/4 cabbage
• 6 new potatoes (baby)
• 2 tsp curry powder
• 1 tsp paprika
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp chilli
• tin tomatoes
• tin chickpeas
• tsp honey
• coriander

1. Fry off the chopped garlic, shallots and ginger in a little oil.
2. Add all of the spices and fry off
3. Add the tin of tomatoes, with one tin of water. You will need to add more water throughout the cooking, I added two of water in total.
4. Chop and add the carrots, potatoes and cabbage and cook for about 25 minutes on a a medium heat. You will need to stir from time to time.
5. Make sure you season with salt and pepper and add coriander, or parsley is a good alternative.
6. After 25 minutes add the chickpeas and more water if needed. Cook for another 15 minutes.
7. You can serve as it is, as it has potatoes in it, but you can also serve with homemade flat bread or rice.

Leek, Barley and Quinoa

This is a great accompany to any meal, I had it with a fish cake, but you could easily eat a bigger portion for a main meal. It was surprisingly delicious. I was using up left overs, so I had some quinoa and barley in the fridge and just added some vegetables.

• 1 Whole leek
• 1/2 red capsicum
• large handful of spinach
• 75G cooked quinoa and barley mixed (see below on how to cook)

1. Chop and fry off the leek with a little oil, add chopped capsicum and spinach and season.
2. In boiling water add barley and quinoa. I made originally a larger batch than needed in this recipe, so I cooked half a cup of barley and half of quinoa together, with a tsp on stock into the water for 20 minutes.
3. So once cooked you need about a cup of the barley and quinoa, mix through the vegetables and serve.

Red lentil and mushroom ragu

This is a hearty meal for a cold night. I always make a bigger batch so that I can make several meals from one pot. Then I just serve it with different things, or add an extra vegetable, like broccoli mid week, so that it makes the meal slightly different throughout the week. Serves 2

• 1 onion
• 1 carrot
• 8 dried wild mushrooms
• 4 chestnut mushrooms
• 4 button mushrooms
• 1/2 cup red lentils
• 2 tsp vegan stock
• 1/2 tin tomatoes
• Thyme

1. I used my favourite casserole dish, the cast iron one and add a little oil. Chop and fry off the onion, for a few minutes.

2. Add boiling water in a cup and add the dried mushrooms and leave to hydrate for about 10 minutes. In the meantime peel and chop the carrot and slice the mushrooms.

3. Add the vegetables and lentils to the pan, add the tomatoes, stock, a tin of water and the rehydrated mushrooms, including water. Season and add thyme.

4. Then put in the oven for about 40 minutes on 200c/180c fan. You can cook a potato at the same time, if serving with sweet potato, as it takes less time to cook, than a white potatoes.

Stuffed zucchini

Fancy a change from pasta! Well this is a really simple meal. Great for using up vegetables too. You have to pre cook the zucchini, but otherwise you just throw it all into a casserole dish and let the oven do the magic! Delicious, healthy, Mediterranean dish!

• 1 zucchini
• 3 cloves garlic
• 1/4 yellow capsicum
• 1 large tomatoe
• 1 piece bread
• Cheese
• 1/2 Tin tomatoes
• 2 mushrooms
• Fresh basil

1. Cut the zucchini in half , brush with oil, I added a little smoke paprika too and add the garlic as a whole clove to cook as well. Cook in oven 180c / 160c fan for about 20 minutes Add the mushrooms to cook at the same time, but they only take about 10 minutes.

2. Once cooked, scoop out the middle of the zucchini. In a separate bowl add the zucchini middle, chop and add the tomato, mushrooms, capsicum, tinned tomato, basil and mash the garlic.

3. Put zucchini skins into a casserole dish and add the mixture. Top with breadcrumbs, I just tore the bread up, together with some grated cheese. Cook for about 20 minutes, you can cook for longer, but I couldn’t wait!

Frittata

I make this quite a lot for lunch. For this one I had enough for two meals. Such a simple and delicious lunch. Very filling as well and you can add any vegetables, that don’t take too long to cook, like peas, grated carrots, spinach. You do not have to add the milk, but I like to stretch the mixture!!

• 4 eggs
• Half yellow capsicum
• Tsp garlic powder
• dash milk
• 1 large tomato
• Tsp Mixed dried herbs
• Dessert spoon vegan cream cheese

1. Whisk the eggs in a jug, add the milk, herbs, garlic powder and season.

2. Take a dish, add a layer of grease proof paper, pour half the egg mixture in. Chop and add the vegetables. Add the remaining mixture. Add dollop cream cheese.

3. Cook in the oven 200c / 180c fan for 20-25 minutes

Roasted Pumpkin

This is a simple roast pumpkin, with a Smokey cheesy tomato sauce. So easy to make, you just put everything into a casserole dish and cook in the oven. Serve with a mash or rice and there you have it, easy, tasty mid week dish. Serves 2

• 1 Pumpkin (this was a smaller pumpkin) 1/2 per serve
• 1 tin tomatoes
• Handful Rosemary
• 2 cloves garlic
• 2 dessert spoons smoked tomato paste
• 30G grated cheese
• Preheat Oven 200c / 180c fan

1. Simply wash the pumpkin and cut in half, you can either cook the pumpkin in a separate tray and then add to the sauce, or cook in the sauce. The above picture shows one serve.
2. In the casserole dish, add the tin of tomatoes, handful rosemary, chopped garlic, the tomato paste. Cook for 20 minutes covered in foil. After 20 minutes add the cheese and cook for a further 10 minutes. Serve with rice or mash.

Sun-dried tomato and tuna rice

This simple delicious bowl of rice, with sun dried tomatoes and tuna is a great mid week meal. Simply boil the rice and then cook off the remaining ingredients and combine.

• Per portion you will need:
• 3-4 sun dried tomatoes finely chopped
• 1/2 cup wild rice
• 3 cloves garlic
• 3-4 mushrooms
• Large handful of spinach
• Tin tuna
• 150g passata
• 2 tbsp chilli bbq sauce
• 2 tsp dried mixed herbs or Italian
• Few sprigs fresh basil

1. Fry off chopped garlic and mushrooms in a pan for a few minutes, in a little oil.

2. Add rice to a pan of water and cook for 20 minutes if brown or wild, or 10 for other rice (check packet).

3. Add passata to the mushrooms, together with the herbs, tomatoes, bbq sauce, spinach and tuna and cook down. You may need to add a little water, if it gets too sticky, but you don’t want it to be a really wet mixture.

4. Once the rice is cooked, drain and toss through the sauce. Add seasoning and fresh basil and mix through. Serve