This is cheesy, creamy, and cheap and achieved without expensive cashews! Makes enough for 4-5 sandwiches/wraps.
- 1 tin of butter beans
- 2Ts nutritional yeast
- 1Ts lemon juice
- 1Ts olive oil
- 1/2tsp veggie stock powder
- 1/2tsp garlic granules (or two cloves)
- 1/2tsp turmeric
- 1/2tsp salt
Blend until creamy, adding a little water as needed, to get to the desired consistency. I used 1tsp of turmeric - but it made the spread a little too yellow, luminous in fact - so just use 1/2 haha!
I spooned it into a wrap on top of salad, folded and lightly browned in a frying pan. SOOOO GOOD!
Remember to butter the outsides.
You could spread this in/on anything. Enjoy!
I recently bought Tesco’s tagliatelle, having only just realised you can get a vegan one - I just presumed it was always made with egg (stupid I know…)
Here’s a nutritious, cheap, easy and most importantly, tasty meal for when you’re craving pasta, which if you’re anything like me, is all the freaking time.
- 2 cups dried red lentils
- 1 tin of chopped tomatoes and 1 tin cannelini beans
- 2 big fresh tomatoes, an avocado and half a bell pepper, chopped chunkily
- a small onion and 2 cloves garlic, chopped
- a big handful fresh spinach
- 4 portions tagliatelle (75-100g each)
- 2Ts tomato puree
- 1 stock cube, 1Ts dried parsley, 1Ts dried basil
- 1/2tsp course salt and lots of black pepper
Place the lentils in a large saucepan, with 6 cups of water and the stock cube. Boil on high for 10 minutes or until they basically turn to mush, and most of the water is absorbed.
At the same time, fry half an onion with the garlic in a little olive oil, on medium heat. When the onions are nearly done, add the tomatoes and pepper and cook for another 5 minutes.
Add the onion and veg to the lentils, with the tin of chopped tomatoes, and bring to a simmer. Add the avocado, beans, herbs, salt and pepper and cook for 10 minutes.
This should be long enough to cook the pasta - check the label and serve al denté. Stir in the spinach soon before serving.
Serve the lentil sauce over pasta, with more black pepper and some fresh parsley if you have any.
Creamy, Beany, Thai Green Rice (serves 4)
I’m really into one pot dishes at the moment - I think I’m getting lazy… or old. Anyway, I couldn’t think of anything that already existed to describe what i really fancied for dinner this evening, so i just got everything out of the cupboard that I fancied - rice, broccoli, soya beans and coconut milk, then decided thai green curry paste would work as the flavour. Boom. A new dish is born. Its really creamy and risotto like, but with chunky crunchy veg to remind you that you aren’t an OAP and can actually chew…
225g brown rice
1 tin coconut milk
3tsp green thai cury paste
200ml soya or other non-dairy milk
4Ts lemon or lime juice
half a large head of broccoli
a big handful of frozen soya beans
4 big leaves cabbage
5 large mushrooms
half a yellow bell pepper
1tsp vegetable stock powder
salt and lots of cracked black pepper
1. Boil the rice in plenty of water in a large pan for 20 minutes. Chop up and stir Fry the vegetables for 10 minutes on medium, adding the mushrooms after the rest, at 5 minutes in.
2. Drain the water off the rice, then add the coconut milk, curry paste and seasoning and place back on the hob, turning the heat down to low. Mix thoroughly and then add in the frozen soya beans. Simmer and keep stirring for 5 minutes, then add the vegetables, lemon/lime juice and soya milk. Mix in, and bring back to bubbling.
3. Add more milk if too dry, or simmer for longer to reduce, if too wet. Serve hot as a whole dish.