Creamy Vegetarian Chicken, Courgette and Mushroom Stew, served with Quinoa.
Serves 2
- 1 tbsp butter
- vegetarian chicken (usually 1/2 packet)
- 1 courgette
- 200g mushrooms
- 1 carton coconut cream
- 2 tsp dried parsley
- 60g to 100g quinoa (I think the red, black and white type looks gorgeous on the plate).
- Cook the quinoa as the packet instructions.
- Melt the butter in a frying pan.
- Add the courgette and fry for a few minutes.
- Add the mushrooms and again fry for a few minutes.
- Stir in the parsley. You can use fresh parsley but remember to put it in near the end to maximise the taste.
- Add the coconut cream, salt and pepper
- Feel free to add frozen vegetables, frozen chickpeas etc. of your choice.
- 1-7 takes about 15-20 minutes. When the quinoa is ready, drain it as you would with rice and then stir it into the mixture before serving.
Vegetarian Shepherd’s Pie
Serves 2-3
- 900g potatoes
- 1 tbsp oil
- 1 leek diced
- 2 carrots diced
- 1/2 packet vegetarian mince
- 1 stock cube dissolved in 3/4 pint of water
- 1 tsp mixed herbs
- 25g wholemeal flour
- 1 tsp peanut butter
- Heat the oven to 180°C.
- Boil the potatoes.
- As the potatoes are boiling, heat the oil in a pan.
- Add the diced carrots and leeks and fry gently for a few minutes.
- Add the mince and the rest of the ingredients and cook for about 10 minutes. You could add any frozen vegetables. I cook broccoli in this recipe.
- Season with salt and pepper.
- When the potatoes are boiled, mash them with milk and butter.
- Pour the mince mixture into a square oven dish and then spread the mash potato on top of it. Use a fork to make lines on it.
- Bake for 30-35 minutes or until the top goes crusty.
Beef Goulash
Serves 2-3
- 1/2 packet of vegetarian beef strips
- 1 red pepper sliced
- 1 yellow or green pepper sliced
- handful of spinach leaves
- 1 courgette sliced into rounds
- 25g butter
- 2 tbsp tomato puree
- 150ml veggie stock
- 3 tbsp smoked paprika
- 2 tsp parsley
- 250ml coconut cream
- frozen bean and chickpea mix
- Gently fry the peppers and courgette in the butter for a few minutes.
- Add the beef strips, tomato puree, veggie stock, smoked paprika and parsley and fry for a few more minutes.
- Stir in the coconut cream, spinach leaves and season with salt and pepper and cook for about 5 minutes.
- Add the frozen bean mix and turn up the heat and cook for 3-5 minutes.
- Serve with any cooked rice. I use basmati brown rice.
Thai Red Curry
Serves 2
- 1 tbsp oil
- 1 inch of grated ginger
- 1 clove garlic chopped up
- 1 red pepper
- 1 yellow or green pepper
- 3 carrots sliced into rounds
- 2 tbsp Thai red curry paste
- 1 can of full fat coconut milk
- 1 1/2 tsp brown sugar
- 2 tsp soy sauce
- 1 1/2 tsp rice vinegar
- Optional, any meat or meat substitute. I used Middle Eastern falafels in the above photo!
- Fry the carrots and a pinch of salt in the oil for 5 minutes.
- Add the garlic and ginger and fry for another 30 seconds.
- Add the peppers and fry for a few minutes.
- Add meat etc. if taste requires.
- Add the curry paste, coconut milk and the sugar and fry for about 10 more minutes.
- Stir in the soy sauce and rice vinegar and serve with rice.
Vegetarian Chilli Con Carne
Serves 2
- Half a packet of vegetarian mince
- 2 carrots peeled and diced
- 100g mushrooms sliced
- Handful of spinach leaves
- pinch of chilli powder or real chillies to taste
- 250ml of veggie stock
- 2 tbsp tomato puree
- any amount of frozen bean mix to taste
- 2tbsp oil
- Heat the oil in a frying pan.
- Fry the carrots for about 5 minutes.
- Fry the mushrooms for a couple of minutes.
- Add the stock, tomato puree, spinach leaves, chillies and mince and cook for about 5 minutes.
- Add the frozen bean mix and cook until the spinach leaves have wilted.
- Serve with rice.
Sausage Rigatoni
Serves 2
- Any type of sausages and cook as package instructions
- 150g of rigatoni pasta and cook as package instructions
- 1 clove of garlic, chopped up
- 100g of roughly chopped mushrooms
- 1 pepper; any colour
- Chilli flakes
- 1 tin of chopped tomatoes
- Basil leaves or dried basil to taste
- Handful of spinach leaves
- 1 sliced courgette, optional
- Frozen Italian bean mix, optional
- Heat 2 tbsp of oil in a frying pan.
- Add the garlic and fry for a couple of minutes.
- Add the vegetables and fry for a few minutes.
- Add the tinned tomatoes, chilli flakes, dried basil and the spinach leaves and cook for 5 more minutes.
- If wanted, add the frozen Italian bean mix and cook for another 5 minutes.
- When the sausages are cooked, cut then into chunks and add to the frying pan. Season with salt and pepper.
- Mix in the cooked rigatoni and serve.
Vegetarian Chicken, Cashew Nut & Basil Stir Fry
Serves 2
- 2tsp Chinese 5 Spice Powder
- 65g cashew nuts
- 1tbsp oil
- Half a packet of vegetarian chicken
- 2 peppers – any colours sliced
- Chillies to taste
- 3cm piece fresh root ginger, grated
- 1 garlic clove, chopped
- 100ml vegetable stock
- 3tbsp hoisin sauce
- Basil leaves (dried or fresh)
- Frozen chickpea mix, optional
- 150g of any rice. I use brown.
- Add the Chinese 5 spice powder to the rice and boil as normal.
- Heat the oil.
- Fry the garlic for 2-3 minutes.
- Add the ginger and fry for a minute.
- Add the peppers and fry for a few minutes.
- Add the veggie stock, chillies and basil- if using dried basil. If using fresh basil leaves, add in about a couple of minutes before the meal is ready.
- Add the veggie chicken and cook as per packet instructions.
- About 5 minutes before the chicken is ready, add the cashew nuts, hoisin sauce and the chickpea mix, if required.
- Serve with the boiled rice.