Teriyaki Baby Aubergines and Edamame Quinoa by Mindful Chef

Aubergine Teriyaki by Mindful Chef

Have you heard about Mindful Chef?

When we first discovered their awesome vegan range, we were blown away. We decided we had to get in touch to find out if we could recreate one of their amazing recipes ourselves.

And voila!

They recommended we try this delicious teriyaki baby aubergines and edamame quinoa. Fresh, tasty and packed with goodness, this recipe is a real show stopper!

Mindful Chef make healthy eating easy, with all the ingredients you need for delicious meals delivered right to your door. Find recipes including this one and details on how to order over at mindfulchef.com.

Aubergine Teriyaki by Mindful Chef

Print Recipe
Teriyaki Baby Aubergines and Edamame Quinoa by Mindful Chef
Aubergine Teriyaki by Mindful Chef
Servings
2 people
Ingredients
  • 1 lime
  • 1 pak choi
  • 1 red chili
  • 1 tbsp maple syrup
  • 210 g edamame beans (drained)
  • 2 garlic cloves
  • 2 tbsp oil
  • 2 tbsp tamari
  • 2 baby aubergines
  • 4 cm fresh ginger
  • 80 g kale
  • 80 g quiona
Servings
2 people
Ingredients
  • 1 lime
  • 1 pak choi
  • 1 red chili
  • 1 tbsp maple syrup
  • 210 g edamame beans (drained)
  • 2 garlic cloves
  • 2 tbsp oil
  • 2 tbsp tamari
  • 2 baby aubergines
  • 4 cm fresh ginger
  • 80 g kale
  • 80 g quiona
Aubergine Teriyaki by Mindful Chef
Instructions
  1. Preheat the oven to 200C/gas mark 6 and boil a kettle. Roughly chop the kale and slice the end off the pak choi to separate the leaves. Slice the baby aubergines in half lengthways.
  2. To make the teriyaki sauce; peel and grate the ginger and garlic. Place in a bowl with the maple syrup, tamari and the juice from the lime.
  3. Drain and rinse the edamame beans. Rinse the quinoa and place in a saucepan with 400ml boiling water. Simmer for 10 mins, then add the edamame beans and simmer for a further 5 mins.
  4. Drizzle the pak choi leaves with 1/2 tbsp oil. Preheat a griddle pan to a medium heat and cook the pak choi for 2-3 mins until wilted. Remove and keep warm. Then drizzle 1 tbsp oil over the aubergine halves and add to the same pan on a medium heat for 10 mins, turning occasionally until softened and slightly charred. In the final 2 mins, brush the aubergines with half of the teriyaki sauce.
  5. Meanwhile, place the kale on a baking tray, drizzle over 1/2 tbsp oil and place in the oven for 5-10 mins, until turning golden and crispy.
  6. Finely slice the red chilli. Drain the quinoa and beans and mix in the crispy kale, pak choi and remaining teriyaki sauce.
  7. Spoon the edamame quinoa onto two warm plates, top with the chargrilled aubergines and sprinkle over the red chili slices..

#SoVegan

Mini Samosa Pies

Mini Samosa Pies

How amazing do these look? We had tons of fun testing these delicious mini samosa pies. They were a resounding success among all our friends!

You can also have fun experimenting with the filling, using different spices and vegetables. We settled on a spicy samosa mixture, which is packed with flavour and uses easy-to-find ingredients.

Mini Samosa Pies

Print Recipe
Mini Samosa Pies
Mini Samosa Pies
Servings
12 mini pies
Ingredients
  • 1/2 white onion diced
  • 2 garlic cloves thinly chopped
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp coriander seeds (crushed)
  • 1/4 tsp chili powder
  • 150 g potato diced
  • 2 medium carrots diced
  • 3/4 cup frozen peas
  • 300 ml vegetable stock
  • 1 tbsp corn flour
  • pinch of salt
  • 600 g puff pastry pre-rolled
  • almond milk for coating
Servings
12 mini pies
Ingredients
  • 1/2 white onion diced
  • 2 garlic cloves thinly chopped
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp coriander seeds (crushed)
  • 1/4 tsp chili powder
  • 150 g potato diced
  • 2 medium carrots diced
  • 3/4 cup frozen peas
  • 300 ml vegetable stock
  • 1 tbsp corn flour
  • pinch of salt
  • 600 g puff pastry pre-rolled
  • almond milk for coating
Mini Samosa Pies
Instructions
  1. Preheat oven to 220°C.
  2. Add a little oil to a pan. Once hot, fry the onion for 5 minutes.
  3. Next add the garlic, curry powder, cumin, coriander and chili powder to the pan, and fry for a further 2 minutes.
  4. Then add the carrot, potato, peas and vegetable stock, and simmer on a low heat for 20 minutes with the lid on.
  5. Meanwhile, roll out the pastry and use the pastry cutters to cut 12 large circles and 12 small circles. The pastry should be 4-5mm thick (if you're making your own).
  6. Before taking the pan off the heat, add the corn flour and salt. Simmer again on a low heat for 2-3 mins with the lid on.
  7. Place the large pastry circles into each muffin tin, followed by 1-2 tablespoons of the samosa mixture. Then cover and seal each pie with a small circle of pastry.
  8. Brush the top of each pie with almond milk, then bake in the oven for 10-12 minutes until golden brown.
Recipe Notes

You will also need a 12 hole muffin tray and two circle pastry cutters (10cm and 6cm)

Mango and Avocado Salad

Mango and Avocado Salad

Salads. They’re not exactly the trickiest of recipes to get right. But what can be a bit tricky is making a salad taste great. The sort of salad that makes you think “wow!”.

And I think we might have just done that!

We’ve fallen in love with this mango and avocado salad. It’s embarrassingly easy, yet bursting with sweet, fresh flavours… perfect as we build-up for the warm summer months.

Mango and Avocado Salad

Print Recipe
Mango and Avocado Salad
Mango and Avocado Salad
Servings
4 people
Ingredients
For the dressing
  • juice of one lime
  • 1 tbsp extra virgin olive oil
  • pinch of salt
  • pinch of pepper
  • 1 garlic clove chopped
For the salad
  • 1 mango diced
  • 2 avocados diced
  • 1 red onion chopped
  • 1/2 cup tinned black beans
  • 1/2 cup tinned sweetcorn
  • 3 leaves of iceburg lettuce
  • handful of coriander
Servings
4 people
Ingredients
For the dressing
  • juice of one lime
  • 1 tbsp extra virgin olive oil
  • pinch of salt
  • pinch of pepper
  • 1 garlic clove chopped
For the salad
  • 1 mango diced
  • 2 avocados diced
  • 1 red onion chopped
  • 1/2 cup tinned black beans
  • 1/2 cup tinned sweetcorn
  • 3 leaves of iceburg lettuce
  • handful of coriander
Mango and Avocado Salad
Instructions
  1. Add the dressing ingredients to a large mixing bowl and mix together with a spoon.
  2. Next, add the remaining ingredients to the bowl and mix everything together with two wooden spoons, until all the ingredients are coated in the dressing.

#SoVegan

Sweet Potato Crust Pizza

Who would have thought it would be so easy to make a sweet potato pizza crust? We rarely have time to make pizza dough from scratch, so this simple, healthy alternative is a very worthy alternative when you have a craving for pizza!

And yep, it’s gluten free. Not bad, right?

We use tomato puree for the sauce because we love the intense, tomatoy-flavour. But you can use passata sauce instead if you prefer!

The vegan mozzarella we used is from Cheezly.

Sweet Potato Crust Pizza

Print Recipe
Sweet Potato Crust Pizza
Sweet Potato Crust Pizza
Servings
1 large pizza
Ingredients
For the base
  • 500 g sweet potato peeled and roughly chopped
  • 2 cups oat flour
For the filling
  • 2 tbsp tomato puree
  • 1 cup spinach
  • 1 red onion sliced
  • 3 chestnut mushrooms sliced
  • 1 red pepper sliced
  • 2 garlic cloves diced
  • pinch of salt & pepper
  • 2 tsp Italian herbs
  • 1 tsp chili flakes
  • 2 tbsp olive oil
  • a few basil leaves
  • 60 g vegan mozzarella sliced
Servings
1 large pizza
Ingredients
For the base
  • 500 g sweet potato peeled and roughly chopped
  • 2 cups oat flour
For the filling
  • 2 tbsp tomato puree
  • 1 cup spinach
  • 1 red onion sliced
  • 3 chestnut mushrooms sliced
  • 1 red pepper sliced
  • 2 garlic cloves diced
  • pinch of salt & pepper
  • 2 tsp Italian herbs
  • 1 tsp chili flakes
  • 2 tbsp olive oil
  • a few basil leaves
  • 60 g vegan mozzarella sliced
Sweet Potato Crust Pizza
Instructions
  1. Preheat oven to 200°C and line a large baking tray with greaseproof paper.
  2. Cook the sweet potato in a steamer for 20 minutes or boil the potato until soft.
  3. Transfer the soft sweet potato to a mixing bowl and mash. Then add oat flour and mix with a wooden spoon until well combined.
  4. Prepare a little water in a small bowl and use it to wet your hands, then shape the sweet potato dough into a ball and place it on the lined baking tray. Dipping your hands in the water will make it easier to shape the dough without it sticking to your hands.
  5. Shape the dough into a circle roughly 0.5cm thick and smooth it out around the edges.
  6. Bake the dough in the preheated oven for 15-18 minutes.
  7. Meanwhile, prepare the toppings by mixing together the onion, pepper, mushrooms, garlic, salt, pepper, italian herbs, chilli flakes and olive oil until the veggies are fully coated in the seasoning.
  8. Once the dough has finished baking, remove from the oven and spread the tomato puree on top followed by a layer of spinach. Then, start layering the veggies on the pizza.
  9. Finish with slices of vegan mozzarella, some basil leaves and a drizzle of olive oil.
  10. Bake in oven for 8-10 minutes.

Mexican Lasagna

We love vegan lasagna. We also love Mexican cuisine (see where this is going?). So what better than to combine the two in a Mexican lasagna?

This fun twist is packed with big, bold and spicy flavours. We use a go-to chili seasoning mix that is suitable for vegans, which are easy to find in major supermarkets.

The crushed tortillas give this dish a lovely, crunchy texture, which goes really well with the saucy chili.

Enjoy!

Mexican Lasagna

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Mexican Lasagna
Mexican Lasagna
Servings
6 people
Ingredients
  • 1 onion diced
  • 1 red pepper diced
  • 2 garlic cloves finely chopped
  • chili seasoning (packet)
  • 2 tins black beans (rinsed and drained)
  • 260 g tinned sweetcorn
  • 2 tins chopped tomatoes
  • 6 tortillas
  • jalapeño peppers sliced
  • 100 g vegan cheese grated
  • large handful of tortilla chips crushed
  • handful of cilantro
  • oil for frying
Servings
6 people
Ingredients
  • 1 onion diced
  • 1 red pepper diced
  • 2 garlic cloves finely chopped
  • chili seasoning (packet)
  • 2 tins black beans (rinsed and drained)
  • 260 g tinned sweetcorn
  • 2 tins chopped tomatoes
  • 6 tortillas
  • jalapeño peppers sliced
  • 100 g vegan cheese grated
  • large handful of tortilla chips crushed
  • handful of cilantro
  • oil for frying
Mexican Lasagna
Instructions
  1. Preheat oven to 200°C.
  2. Place a little oil in a pan on a medium heat and fry the onions for around for 5 minutes or until soft.
  3. Add the garlic, pepper and chili seasoning, and fry for a further two minutes.
  4. Then transfer the beans, tinned tomatoes and tinned sweetcorn to the pan, and heat through for around 5 minutes, stirring occasionally.
  5. Spoon 3-4 large spoonfuls of the chilli mix into your lasagna dish. Spread out the mixture so it covers the bottom of the dish, then cover with two tortillas. Repeat this step for another two layers of tortillas, finishing with a layer of the chili mixture.
  6. Place a few slices of jalapeños on top of the chili mixture.
  7. Sprinkle with vegan cheese and crushed tortilla chips.
  8. Bake for 20-25 minutes.
  9. Top with coriander and enjoy.

Spinach & Chickpea Curry

Spinach & Chickpea Curry

We can’t get enough of this spinach and chickpea curry!

It took us a while to decide on the best method. At first we were unsure about creating a paste because usually we love caramelising the onion first, then adding the tomatoes and spices. But this method totally works!

You need to simmer the paste with the spices for at least 20 minutes to remove any bitterness, then you’re left with a really fragrant and fresh base to add the chickpeas and spinach.

It’s nutritious, simple and bursting with flavour. Disclaimer: we like our curries quite hot so we’ve added a teaspoon of hot chilli powder, but you can reduce the amount if you prefer your curries mild.

Spinach & Chickpea Curry

Print Recipe
Spinach & Chickpea Curry
Spinach & Chickpea Curry
Servings
4 people
Ingredients
  • 1 onion chopped
  • 2 cloves garlic
  • thumb ginger roughly chopped
  • 4 large tomatoes quartered
  • 1 tsp cumin
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp mustard seeds
  • 1 tsp hot chilli powder
  • 400 g tinned chickpeas drained and rinsed
  • 1/4 cup coconut cream
  • 100 g spinach
  • handful of fresh coriander leaves
  • pinch of salt
  • large slice of lemon
  • coconut oil for frying
  • cucumber for garnish
Servings
4 people
Ingredients
  • 1 onion chopped
  • 2 cloves garlic
  • thumb ginger roughly chopped
  • 4 large tomatoes quartered
  • 1 tsp cumin
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp mustard seeds
  • 1 tsp hot chilli powder
  • 400 g tinned chickpeas drained and rinsed
  • 1/4 cup coconut cream
  • 100 g spinach
  • handful of fresh coriander leaves
  • pinch of salt
  • large slice of lemon
  • coconut oil for frying
  • cucumber for garnish
Spinach & Chickpea Curry
Instructions
  1. Add the onion, garlic, ginger and tomatoes to a food processor and process until smooth.
  2. Heat a teaspoon of coconut oil in a pan on a medium heat. Meanwhile, crush the mustard seeds and coriander seeds until fine.
  3. Fry the cumin, coriander, turmeric, garam masala, mustard seeds, and chilli powder for two minutes.
  4. Stir in the onion and tomato paste, and simmer on a low heat for 20 minutes.
  5. Add the coconut cream and chickpeas and heat through for 3 minutes.
  6. Season with a pinch of salt and drizzle of lemon juice, then add a small handful of coriander and the spinach. Cook through until the spinach has wilted.
  7. Serve with rice, a sprinkle of coriander leaves and a few slices of cucumber.

Mushroom & Lentil Bolognese

Rich, flavoursome and really simple, this vegan-twist on the traditional Italian Bolognese is a staple in our household. We absolutely love the richness from the wine and the protein-packed lentils give the recipe a real hearty taste.

Honestly, you’d be surprised just how often we reach for this recipe after a long day at work! Apart from the pasta, you can cook everything in one pan, and we usually throw in some grated vegan cheese when we combine the sauce with the pasta at the end. Have a go and don’t forget to tell us what you think!

Serves 3.

Mushroom & Lentil Bolognese

Print Recipe
Mushroom & Lentil Bolognese
Mushroom & Lentil Bolognese
Servings
3 people
Ingredients
  • oil (for frying)
  • 1 garlic chopped
  • 2 celery chopped
  • 1 white onion chopped
  • 2 carrots chopped
  • 1 tsp thyme chopped
  • 1 tsp rosemary chopped
  • 250 g mushrooms chopped
  • 1/2 cup vegan red wine
  • 1 400g tin chopped tomatoes
  • 1 400g tin green lentils drained
  • 2 bay leaves
  • 1 tbsp tomato puree
  • 1 tsp salt
  • 1 tsp pepper
  • 250 g dry pasta
  • 100 g vegan cheese grated
Servings
3 people
Ingredients
  • oil (for frying)
  • 1 garlic chopped
  • 2 celery chopped
  • 1 white onion chopped
  • 2 carrots chopped
  • 1 tsp thyme chopped
  • 1 tsp rosemary chopped
  • 250 g mushrooms chopped
  • 1/2 cup vegan red wine
  • 1 400g tin chopped tomatoes
  • 1 400g tin green lentils drained
  • 2 bay leaves
  • 1 tbsp tomato puree
  • 1 tsp salt
  • 1 tsp pepper
  • 250 g dry pasta
  • 100 g vegan cheese grated
Mushroom & Lentil Bolognese
Instructions
  1. Heat a small amount of oil in a frying pan. Once the oil is hot, add the garlic, celery, onion, carrot, rosemary and thyme. Cover with a lid and cook for 15 minutes.
  2. Add the mushrooms and fry for a further 5 minutes.
  3. Add the red wine, tomatoes, lentils, bay leaves, tomato puree and salt and pepper. Cover with a lid and simmer for a further 30 minutes.
  4. Meanwhile, cook the pasta as per packet instructions.
  5. Combine the cooked pasta with the bolognese sauce, along with most of the grated cheese.
  6. Serve with the remaining cheese.

#SoVegan

Loaded BBQ Jackfruit Nachos

Loaded BBQ Jackfruit Nachos

Need to impress your friends with a simple and fun treat? Then look no further than these Loaded BBQ Jackfruit Nachos.

Jackfruit is the national fruit of Bangladesh and it’s a very underrated ingredient. The BBQ jackfruit in this recipe requires only three ingredients, and once you’ve mastered this step you can try it in buns, sandwiches, pizzas and buddha bowls, as well as in these loaded nachos! We use Violife’s original cheese.

Serves 4-6.

Loaded BBQ Jackfruit Nachos

 

Print Recipe
Loaded BBQ Jackfruit Nachos
Loaded BBQ Jackfruit Nachos
Servings
4-6 people
Ingredients
  • 200 g tortilla chips (suitable for vegans)
  • 2 x 565 g cans of jackfruit in brine
  • 3/4 cup water
  • 150 g vegan cheese grated
  • 1/2 red onion diced
  • 3 tomatoes diced
For the topping:
  • Handful of coriander (cilantro) chopped
  • Handful of jalapeños sliced
  • Cashew sour cream
  • Guacamole
Servings
4-6 people
Ingredients
  • 200 g tortilla chips (suitable for vegans)
  • 2 x 565 g cans of jackfruit in brine
  • 3/4 cup water
  • 150 g vegan cheese grated
  • 1/2 red onion diced
  • 3 tomatoes diced
For the topping:
  • Handful of coriander (cilantro) chopped
  • Handful of jalapeños sliced
  • Cashew sour cream
  • Guacamole
Loaded BBQ Jackfruit Nachos

Cashew Sour Cream Recipe

Ingredients:
1/2 cup cashews soaked
1/4 cup water
2 tsp vinegar
2 tbsp lemon juice

Method:
1. Soak cashews in hot water for 10 minutes, then drain.
2. Combine all ingredients in a blender until smooth.

Guacamole Recipe
– Mash together one avocado, one finely chopped garlic clove and 1 tbsp of lemon juice.

Tofu Nuggets

Tofu Nuggets

Whether it’s sweet or savoury, tofu is a very versatile ingredient when you think outside the box and have fun with your recipes. These nuggets are so simple and will make a great snack or main course on your dinner table!

Makes roughly 18 nuggets.

Tofu Nuggets

Print Recipe
Tofu Nuggets
Tofu Nuggets
Servings
18 nuggets
Ingredients
  • 400 g pack of tofu (including water)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/4 cup plain flour
  • 1/4 cup soya milk
  • 1 tbsp sweet chilli sauce
  • 3 cups vegan cornflakes
Servings
18 nuggets
Ingredients
  • 400 g pack of tofu (including water)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/4 cup plain flour
  • 1/4 cup soya milk
  • 1 tbsp sweet chilli sauce
  • 3 cups vegan cornflakes
Tofu Nuggets
Instructions
  1. Preheat oven to 180°C.
  2. Drain and dry the tofu, then cut into thirds (length ways) and then into 1.5cm slices width ways.
  3. Combine the salt, pepper, garlic powder, paprika and flour on a small plate. On another small plate combine the soya milk with sweet chilli sauce.
  4. Break down the cornflakes into crumbs by placing in a food processor or in a zip-lock bag and hitting with a rolling pin. Then transfer the cornflake crumbs to a big plate.
  5. Coat the tofu pieces first with the flour mix, then the milk and finally in the cornflakes.
  6. Place the tofu nuggets on the baking tray and bake for 20 minutes, turning over after ten minutes.

#SoVegan