Recipe #97 Lentil Lasagna

Shopping list (6 portions)

• 500 gr lasagna sheets
• 1 medium onion
• 2x can plum tomatoes
• 2 medium carrots
• salt & pepper & dry parsley & cayenne pepper
• 175g dry red lentils
• 500 ml water + 1 stock cube
• 2 1/2 cups of soy milk
• 100 gr grated dairy free cheese (e.g. violife)
• 4 tablespoons of nutritional yeast
• 2 tablespoons of plain flour

You'll need a food processor

Method 

Use the food processor with the chopping blade. Chop the carrots, and onion. Then add 1 can of tomatoes and blend. Transfer this into a medium sized saucepan and add the second can of tomatoes (either buy the tomatoes chopped already or roughly chop the plum tomatoes into big chunks).
Instead of 2 cans of tomatoes you can choose to buy Bolognese tomato sauce in a jar (700gr)

Add the lentils, the stock cube (usually I find the best to be Knorr Veg Stock Pot), the water (you can use the empty tomato can as a measuring cup), generous dash of salt, pepper, parsley and cayenne pepper.

Let this cook for around 20 minutes, some of the liquid should evaporate but not all as the liquid will be necessary for the lasagna sheets to cook.

Next: get an oven proof dish and layer first the lentil sauce, then 1 layer of pasta, then again lentil sauce and a pasta layer (repeat another set of layers if you still have sauce). Finish with a layer of pasta [in the picture below it's not the case so the tomato and the cheese blended]

Now for the bechamel: Heat the soy milk with the flour and nutritional yeast. Keep stirring ALL the time. Season with salt and pepper. When it is boiling add the cheese and keep stirring until the cheese is melted (at this point it will be a thick sauce so act quickly).

Pour this over the lasagna top layer of pasta and sprinkle with parsley.

Cook in the oven at 180-200 oC for around 30-40 minutes, when the pasta should be cooked.

Recipe #74 Vegan Mac n Cheese

inspired by the Mac n Cheese recipe in "Mayim's Vegan Table"

Ingredients (2 people)

• 260 gr dry pasta
• 1 cup milk (soy or almond)
• 1 tablespoon of plain flour
• salt and pepper
• Nutritional yeast (about 4 teaspoons)
• 115 gr grated vegan cheese (such as violife pizza cheese)

Method

Cook the pasta according to the package instructions, drain the water.

In a small saucepan heat the soy milk. Sift in the flour and keep stirring; now add the nutritional yeast and when it starts to boil stir in gently the grated cheese.
Stir until it's bubbly - then season with salt and black pepper.

Stir the pasta into the sauce and serve

OR

Place the pasta into an oven proof dish, cover with the sauce, mix everything. Finish with an extra sprinkle of nutritional yeast or breadcrumbs.

Place this into the oven for about 15-20 minutes at 180oC or until it's golden and crispy on the top.

Recipe #59: (vegetarian) Quorn Farfalle

Shopping list

• 200gr Pasta (here I used Farfalle)
• 3 tablespoons Olive oil
• 1 package of Mince Quorn "meat"
• 1/2 onion finely chopped
• 1 can of chopped tomatoes
• 200ml of vegetable stock
• Sea salt
• Black pepper
• Cayenne Pepper
• Garlic powder
• Dry parsley
• 150gr baby spinach leaves

Method 

Cook the pasta: bring 1litre of water to boil, sprinkle with sea salt and throw in the pasta. Let it cook for about 3-4 minutes and drain the water. Keep about 2-3 tablespoons of the water in the pasta so that it won't get sticky - this way you'll have perfectly cooked and loose pasta.

For the sauce: chop the 1/2 onion finely and in a saucepan heat it in some olive oil. Add the frozen mince Quorn and season well. (2 teaspoons of black pepper, 1 1/2 teaspoons of cayenne pepper, 2 teaspoons of powder garlic, 3 teaspoons of dry parsley).Stir well till the Quorn isn't frozen anymore.

Add the can of chopped tomatoes and use this as a measuring glass: fill about half of the can with water and add it to the sauce. Now add a stock cube (like mentioned before I use Knorr Vegetable Stock Pot). Stir well, cover and let it cook for about 5-8 minutes on medium heat.

Add the washed baby spinach leaves and the pasta and let it cook on high heat about another 1-2 minutes.

You can serve like this or sprinkled with parmesan.

You will impress your guests with vegan pasta that looks and tastes like meat !

Recipe #46 Red Lentil Bolognese [vegan]

Shopping list (4 portions)

500 gr dry pasta

1 medium onion

1 can plum tomatoes

2 medium carrots

salt & pepper & dry parsley 

125gr dry red lentils

2 -4 tablespoons of olive oil

400 ml water + 1 stock cube

You'll need a food processor

Method 

Use the food processor with the chopping blade.

Chop the carrots, and onion. Transfer this into a saucepan with 2 tablespoons of olive oil. Open the can of tomatoes and empty this into the food processor. Chop the can of tomatoes for a few seconds.

By now the onion and carrot should be cooked, cover it with the tomato sauce and 400ml water (I use the empty tomato can to measure). Season with salt, pepper and parsley (chilli or cayenne pepper optional, if you like it spicy) and add the dry lentils and the stock cube.

Cover the saucepan and let it cook for 20min on medium heat (stir from the time to time to avoid that the lentils stick to the saucepan ).

Now cook the pasta al dente, normally 6-8min depending on the heat. Once it is cooked, drain the water (reserve 2 tablespoons of the water), throw the drained pasta into the same saucepan where you cooked them in (and add the reserved water to avoid that the pasta sticks).

Serve with a generous quantity of lentil sauce. (you can sprinkle with parmesan cheese if vegetarian).

You can additionally add 5 min before the end some sliced mushrooms (150gr) like the picture below.

Recipe #45 Fettuccine and aubergine [vegan]

Shopping list (2 portions)

200 gr dry Fettuccine

1 onion

1 can chopped tomatoes

1 garlic clove

1 aubergine

1 can of chickpeas

salt & pepper

dry oregano & 1/2 teaspoon of chili flakes

2 tablespoons of olive oil

You'll need a food processor

Method 

Cut the aubergine in half and place it on a oven proof dish. Season with salt and pepper and drizzle with olive oil. Let it roast in the oven for 30min on 200o C.

Cook the pasta al dente. (because it will go back into the pan). Drain the water (keep 1/2 cup of this water and cover the pasta with this water. This will prevent the pasta from sticking until you need it)

Heat a little bit of olive oil in a sauce pan, place the chopped onion and garlic clove and let it get golden. Add the tomatoes (i chop them into smaller chunks in the food processor so it's like a runny passata). Season and add the oregano (be generous) and add the chili in (if you like it spicy you can add more or sprinkle in cayenne pepper). Throw in the chickpeas and aubergine (diced). Let it thicken a bit and then mix the pasta in. You can turn off the heat after 1-2 minutes. Done ! (you can serve with grated parmesan if you eat dairy)

Recipe #39 Vegetable Stew [vegan]

Shopping list (5 people)

4-5 leaves of savoy cabbage

2 cups of dry small pasta

1 onion

1 can of chopped tomatoes

1,75 liter of vegetable stock

seasoning (dry parsley, salt, black pepper)

olive oil (1/4 cup)

200 gr baby spinach leaves

1 carrot

pinch of sugar

Method 

Start by heating around 2 tablespoons of olive oil in a big saucepan. Add the onion (chopped) and the carrot (sliced or chopped, I chopped it for this recipe).

Add the can of tomatoes, salt, pepper, parsley and half the vegetable stock.

Now place in the pasta (here I used 2 types of pasta) and cabbage leaves.

Leave it to cook for some minutes and add the remaining olive oil and vegetable stock.

Taste it, if this tastes too much of tomato add a pinch of sugar to neutralize the tomato.

Put in the spinach (it cooks very fast) and cover the pan.

When the pasta is cooked it should be more of a stew than a soup.

it's a good recipe to use up bits and pieces you have in the fridge (such as loose vegetables, can vegetables as chickpeas) or small amounts of pasta you have in the cupboard.

Recipe #38 Eggplant & Mushroom Lasagna

Shopping list (2-3 people)

6-10 lasagna pasta sheets

1 eggplant

1 onion

150gr of mixed mushrooms

1/4 cup of olive oil

seasoning (dry parsley, salt, black pepper, cayenne pepper)

1 can Chopped tomatoes

Grated Mozzarella (optional)

Method 

Dice the eggplant into small chunks. Chop the onion as small as you can or use a food processor.

Heat around 2 tablespoons of olive oil in a pan or wok and throw the eggplant in. Let it cook for 2-3 minutes and then add chopped mushrooms (I used 1 portobello mushroom and a mix of some white mushrooms and some forest mushrooms). Add seasoning and some more olive oil. Cover with the tomato can and cook for 1-2 minutes.

Get a small oven proof dish and layer the vegetables with lasagna sheets. Sprinkle with mozzarella cheese and dry parsley if you like. Serves 2-3 people in a small oven dish.

Recipe #36 Pasta with creamy tofu sauce

Shopping list (4 portions)

• 200 gr pasta 
• 200 gr chestnut mushrooms
• 160 gr firm tofu
• 200 gr asparagus
• 1 tablespoon of soy milk
• sea salt
• black pepper
• 1 garlic head
• 10 gr fresh ginger
• 1/3 cup of olive oil
• 1/2 teaspoon of cayenne pepper 
• sprinkle of herbs (Here I used parsley)

Method

Start by peeling all garlic cloves from a garlic head. Place them in a bit of tin foil and close it loosely. Place this in the oven for 30min at 220 oC.
The cloves will be soft and tender. Throw them into a food processor with half a black firm tofu (160 gr), 2 tablespoons of olive oil, 1 tablespoon of soy milk, the peeled ginger and a bit of salt, pepper and parsley. Turn on the chopper until this mixture is white and creamy.

Heat olive oil in a pan and add the mushrooms (sliced) and the asparagus (roughly sliced in big chunks). Season with salt, pepper and some cayenne pepper.

Cook the pasta, here I used tricolore farfalle from De Cecco. 200 gr pasta in around 1litre boiling water with salt. Cook it al dente, no longer than 10 minutes. Drain.

Throw the pasta into the vegetables and stir. Cover with the sauce and stir everything together.

Recipe #20 Asparagus and Mushroom Tagliatelle

Shopping list

• tagliatelle pasta
• 1 pack of asparagus
• 150gr of white mushrooms
• olive oil
• nutmeg
• salt and pepper
• dry oregano

Method

Cook your pasta al dente. Drain the water and keep half a cup of this water. After draining drizzle a bit of the water over the pasta and a bit of olive oil and oregano, to keep it from sticking together.

In a saucepan or wok or pan heat a bit of olive oil. Add the asparagus cut in chunks and the mushrooms diced. Season with salt and pepper till they are cooked and then add the pasta. Stir and serve.

You can serve with grated parmesan or soy sauce.
(this recipe makes 2 portions with 4 tagliatelle nests)

Recipe #17 Spinach & Ricotta Lasagna

Similar to the cannelloni recipe

Shopping list

• Olive oil
• Hot paprika powder
• Dry oregano
• Powder garlic (optional)
• 250 gr of baby spinach leaves
• 2 cans of 400 g chopped tomatoes
• 1 block silken tofu
• Mozzarella violife cheese, grated
• 8-10 sheets of lasagna
• 1 tablespoon of soy milk
• Nutritional yeast

Method

In a wok add a bit of olive oil and place the baby spinach leaves on top. Season with salt, pepper and paprika. Let the spinach cook until the leaves stick to each other. Drain the water and oil. Chop the spinach and transfer to a bowl; 

Prepare the tofu: 
in a food processor blend the tofu and the milk with some salt and pepper. Now add the tofu and the spinach leaves. Spoon this into a clean plastic bag and cut a SMALL tip off. Squeeze the mixture into a cannelloni tube very carefully and place the cannelloni in a oven proof dish.

Sauce: 

Blend the tomato cans with 2 tablespoons of dry oregano, salt, pepper and the stock cube. 

Get an oven proof dish. Place a bit of the tomato sauce and a layer of uncooked lasagna sheets. Then cover these with a layer of the spinach and 'ricotta'. Cover this with a layer of lasagna sheets. And another layer of spinach, another layer of pasta, a layer of tomato sauce. Finish this with another layer of lasagna sheets and cover them with the slices of mozarella style cheese. Use vegan parmesan to cover all the gaps in between the mozarella. (you can add chopped fresh basil or sprinkle dry oregano) 

Let it cook in the oven around 20-30 minutes on 180oC.

Always a winner

Recipe #11 Tortellini with Spinach cream

Shopping list

• 1 package of ready made tortellini
• baby spinach leaves (around 150gr)
• 1 small package of almond vegan cream
• corn flour
• salt +pepper+ drypaprika 1 teaspoon + dry oregano or fresh parsley

Method 

Boil a package of tortellini in hot water, and put aside.

In a sauce pan cook the spinach leaves in a bit of olive oil then add the cream and let it boil. Add two teaspoons of corn flour (or plain flour) and season. Stir for a couple of minutes (so the cornflour doesn't clump) and add the boiled tortellini carefully so they won't open. Stir carefully and serve.

Recipe #10 Vegan Pasta Bolognese

Shopping list

• 2 cups of dry pasta (I used Tagliatelle)
• 1 cup of dry soy
• 1 onion
• Seasoning: salt, pepper, paprika, cayenne pepper, chillies, dry parsley.
• Juice of 1/2 lemon
• Soy sauce
• Olive oil 

Method 

Cook the pasta until it's al dente - and reserve.

Added into a wok a bit of olive oil and the chopped onion untill golden. Added one cup of dry soy and the seasoning. Cover with the lemon juice and a sprinkle of soy sauce (and a bit more of olive oil if its too dry).

Let ithe flavors blend and after 2-4 min cover with a can of chopped tomatos (or ready made bolognese sauce). Serve on a pasta bed, as below. (you can sprinkle dry oregano over the dish)

Recipe #9 Vegetable Pasta

Shopping list

• 1 courgette/ zucchini
• 1 aubergine
• 1 onion
• 1 can of chopped tomatos
• 2 cups of dry pasta
• salt + pepper
• olive oil
• dry oregano
• dry garlic powder
• (cayenne pepper or paprika if you like)

Method 

Cook the pasta until it's al dente, drain the water and add a bit of olive oil and dry parsley.

In a wok heat a bit of olive oil, add one chopped onion and let it fry until it's golden.

Add the chopped courgette and aubergine - season with salt and pepper and add a bit more of olive oil on top if it gets dry. (You can use other vegetables if you like)

When they are cooked add the tomato can and stir. Let the sauce thicken.

Serve on a pasta bed.

(I sprinkled a bit of grated mozzarella but you can leave this out for a vegan version)