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

Easy Pesto Pasta

Easy Pesto Pasta

We usually turn to this recipe after we’ve had a long, tiring day and we’re looking for a really quick, simple and tasty meal. The trick is using homemade pesto, which is super easy and will last for a few days in the fridge.

You can also experiment with different vegetables, but we enjoy the sweetness from the tomatoes and peppers, while the peas add some lovely colour to the dish.

Serves 2-3 people.

Easy Pesto Pasta

Print Recipe
Easy Pesto Pasta
Easy Pesto Pasta
Servings
2-3 people
Ingredients
  • 2 cups cherry tomatoes
  • 1 red pepper
  • 1 cup frozen peas
  • 150 g dry pasta
  • 1/2 cup soya cream
  • 2 tbsp vegan pesto (link for recipe below)
  • 50 g vegan cheese (for grating)
  • coconut oil (for frying)
Servings
2-3 people
Ingredients
  • 2 cups cherry tomatoes
  • 1 red pepper
  • 1 cup frozen peas
  • 150 g dry pasta
  • 1/2 cup soya cream
  • 2 tbsp vegan pesto (link for recipe below)
  • 50 g vegan cheese (for grating)
  • coconut oil (for frying)
Easy Pesto Pasta
Instructions
  1. If you want to make your own pesto, follow our simple recipe (link below).
  2. Prepare the vegetables by slicing the tomatoes in half and slicing the red pepper into strips.
  3. Heat a tsp of coconut oil in a frying pan on a medium to high heat. Add the tomatoes and the pepper, and fry for 5 minutes.
  4. Next, add the frozen peas to the frying pan and continue to fry everything for a further 5 minutes.
  5. Meanwhile, cook the pasta to the packet’s instructions.
  6. Add the soya cream and 2 tbsp of pesto to the frying pan, and cook for a further minute. Stir until everything is combined.
  7. Drain the pasta and add to the frying pan.
  8. We recommend serving with grated vegan cheese.

#SoVegan

Follow our simple recipe for vegan pesto here.

Vegan Soft Cheese

Vegan Soft Cheese

We’re really excited to share this simple soft cheese recipe with you so you can make your own cheese at home…from scratch! It’s rich, creamy from the cashews, and it’s great for spreading over crackers.

I’m always keen to learn as much as I can about the ingredients in the food I eat. The more I can strip back recipes to their basic ingredients, the more I understand about recreating interesting meals at home. This cheese recipe is no exception, stripped back to it’s raw form, this is a really easy and impressive recipe for any dinner table.

We add a little turmeric to give the recipe a yellow colour, but this it up to you! The cheese will become firmer the longer you leave it in the refrigerator.

Ingredients

1 cup cashews
2 tbsp lemon juice
1/4 cup nutritional yeast
1/2 clove garlic
3/4 cup water
1/4 tsp salt
1/4 tsp turmeric
1 1/2 tbsp agar flakes (or substitute for agar powder but use half the amount)
Oil to coat container

Vegan Soft Cheese

Method

1. Soak the cashews in hot water for at least 30 minutes.

2. Add 1/2 cup water to a pan and pour the agar flakes on top. Heat the mixture until it starts to boil, stirring occasionally, and simmer for a further 2-3 minutes.

3. Add the cashews, lemon juice, nutritional yeast, garlic, 1/4 cup water, salt and turmeric to a blender. Then, add the agar mixture and blend for roughly 20 seconds or until the mixture is smooth.

4. Lightly grease a small ramekin and pour in the cheese mixture.

5. Refrigerate for a minimum of 2 hours before serving.

#SoVegan

15 Vegan Valentine’s Day Treats That’ll Impress Anyone

Vegan Valentine's Day Recipes

Woo your valentine with these scrumptious treats!

1. Amaretto Truffles

Recipe via Lazy Cat Kitchen

2. Strawberry Milkshake Fudge

Recipe via Wallflower Kitchen

3. Raspberry Coconut Panna Cotta

Recipe via Elephantastic Vegan

4. Rose Petal Dark Chocolate Bar

Recipe via Pure Ella

5. Chocolate Raspberry Mousse Cups

Recipe via Nirvana Cakery

6. Berry Sherbet

Recipe via Recipe Runner

7. Cheesecake Bites

Recipe via The Buddhist Chef

8. Gluten Free Linzer Cookies

Recipe via The Pretty Bee

9. Toasted Coconut Doughnuts

Recipe via Neurotic Mommy

10. Vegan Valentines Day Cookie Pops

Recipe via Wallflower Kitchen

11. Raspberry Raw Vegan Cheesecake Slice

Recipe via Yummy Mummy Kitchen

12. Rhubarb Rose Dark Chocolate Parfaits

Recipe via Eat Love Eat

13. Paleo Almond & Raspberry Cookies

Recipe via Wallflower Kitchen

14. No Bake Raspberry Chocolate Tart

Recipe via Bakerita

15. Raspberry Rose Vegan Macarons

Recipe via Crazy Vegan Kitchen

Mushroom ‘Meatballs’

Mushroom Meatballs

We’ve spent a while working on this lovely recipe to make sure it’s just right! It’s really easy and the balls are packed with tons of fresh flavour, so we’re really chuffed with how they’ve turned out.

One of the best things about these ‘meatballs’ is they don’t require breadcrumbs to bind them together. We discovered that coconut oil does the trick, which means they’re even gluten-free!

Serves 2-3.

Ingredients

2 white onions diced
300g mushrooms diced
1 clove garlic diced
1/2 cup walnuts
1/2 cup nutritional yeast
2 cup parsley
Pinch of salt & pepper
2 tsps oregano
1tsp coconut oil (solid)
75g spaghetti per person

For the tomato sauce:
Garlic diced
Basil chopped
400g passata sauce
Pinch of salt & pepper

Mushroom Meatballs

Method

1. Pre-heat oven to 220°C.

2. Heat a little oil in a frying pan. Once hot, fry the onion for 5 minutes or until soft.

3. Add the mushroom to the pan and continue to fry for a further 15 minutes, or until all the water has evaporated and the mushrooms are starting to brown. You may need to turn up the heat a little.

4. Add the garlic and fry for a further minute.

5. Leave the mushroom mixture to cool for around 5 minutes, then transfer to a food processor with the remaining ingredients.

6. Process the meatball mixture for 10-15 seconds. Avoid processing the mixture for too long because the mixture will become a puree and the balls won’t hold their shape.

7. Shape into golf ball-sized balls and place on a baking tray.

8. Bake for 18-20 minutes.

9. Meanwhile, prepare the tomato sauce by frying the garlic for a minute. Then add the basil and cook for a further two minutes. Finally, add the seasoning and simmer for an additional 8 minutes.

10. Prepare the spaghetti as per packet instructions.

11. Serve the meatballs with the spaghetti and tomato sauce.

#SoVegan

Blueberry Pancakes

Blueberry Pancakes

My uncle is a blueberry farmer so I spent many summers as a child on his farm eating as many blueberries as I could get my hands on! I recall these childhood memories every time I eat this delicious fruit so I couldn’t wait to pair them with one of my all-time-favourite dishes…pancakes!

Pancakes are the ultimate ‘feel-good’ dish. These pancakes are light and fluffy, yet filling and hearty. We serve ours with maple syrup and extra blueberries on top!

Blueberry Pancakes

Makes 8 pancakes.

Ingredients

1 cup almond milk
1 tbsp lemon juice
1 cup self raising whole wheat flour
1 tsp baking powder
1/4 tsp bicarb of soda
Pinch of salt
1 tsp cinnamon
1 tsp brown sugar
1/2 banana mashed
100g blueberries
1 tbsp coconut oil

Serve with maple syrup

Method

1. Pour the milk and lemon juice into a small bowl, stir, and leave for 10 minutes until the consistency transforms into buttermilk.

2. In a mixing bowl combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, and sugar and make a well in the centre.

3. Mash the banana well and then add to the centre of the mixing bowl.

4. Gently fold in the blueberries.

5 Heat a little coconut oil in a frying pan on a medium to high heat. Once hot, add 2 tbsp of pancake mixture for each pancake.

6. Fry for 1-2 minutes on each side.

7. Serve with maple syrup or your favourite topping!

#SoVegan

Spicy Fritters

Spicy Fritters

These fritters are the perfect boost during the cold winter months! They’re packed with Vitamin C and only take four simple steps, so they’re super simple and really easy to make at home.

Thai food is one of our favourite cuisines, so we took some traditional ingredients from the region to make this recipe, such as red chilli, spring onions, garlic and coriander, which give the fritters a huge burst of fresh flavour. We like to serve our fritters with a drizzle of lime juice and sweet chilli sauce.

Spicy Fritters

Makes 7 – 8 fritters.

Ingredients

1/2 head of broccoli
1 cup frozen sweetcorn
1/2 red pepper deseeded
3 spring onions
1 red chilli deseeded
1 garlic clove
Handful of coriander
1/4 cup flour
1 tsp paprika
Pinch of salt & pepper

Fresh lime juice and sweet chilli sauce for serving

Method

1. Prepare the veg by cutting the stems off the broccoli so you are left with just the florets. Then roughly chop the spring onion, peppers and red chilli.

2. Combine all the ingredients in a food processor for 20-30 seconds until the mixture reaches a rough consistency. Make sure you don’t process the ingredients for too long, otherwise the mixture will be too runny.

3. Take a handful of the mixture and shape it into a fritter slightly smaller than the size of your palm.

4. Drizzle a little oil in a frying pan on a medium heat.

5. Once the saucepan is hot, fry the fritters for 5-7 minutes on each side or until golden brown.

6. Serve with a drizzle of lime juice and sweet chilli sauce.

Enjoy!

Roxy and Ben, aka So Vegan.

Equipment

Black Bean Brownies

Vegan Black Bean Brownies

‘Huh? Black beans and avocado in a brownie recipe?’ you might be asking. But don’t fret. One of the things we love about vegan food is experimenting with strange combinations, and this totally works! The black beans help bind all the ingredients together and the avocado is a great way to bolster the fatty content in the brownies.

Trust us! Give these scrumptious brownies a go and you won’t turn back. This recipe makes 12 delicious gluten-free brownies.

Black Bean Brownies

Print Recipe
Black Bean Brownies
Black Bean Brownies
Servings
12 brownies
Ingredients
  • 1 can black beans (240g drained weight)
  • 1/2 avocado
  • 1 cup brown sugar (suitable for vegans)
  • 3 tbsp cocoa powder
  • 1/2 cup walnuts
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil (plus more for greasing)
  • large pinch of salt
  • 150 g dark chocolate (suitable for vegans)
Servings
12 brownies
Ingredients
  • 1 can black beans (240g drained weight)
  • 1/2 avocado
  • 1 cup brown sugar (suitable for vegans)
  • 3 tbsp cocoa powder
  • 1/2 cup walnuts
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil (plus more for greasing)
  • large pinch of salt
  • 150 g dark chocolate (suitable for vegans)
Black Bean Brownies
Instructions
  1. Preheat oven to 180°C and grease a 12-slot muffin tray with coconut oil.
  2. Drain and rinse beans, then add beans, avocado, sugar, cocoa powder, half the walnuts (1/4 cup), baking powder, vanilla extract, coconut oil and the salt to a food processor.
  3. Melt 120g of the dark chocolate in a double boiler, then transfer to the food processor.
  4. Combine ingredients in the food processor for 1-2 minutes.
  5. Evenly distribute the mixture into the muffin tray (roughly one heaped tablespoon per slot).
  6. Cut remaining chocolate into 12 pieces and put one piece on top of each brownie, pushing down gently on each piece of chocolate so they become partly submerged in the mixture.
  7. Finely chop the remaining walnuts and sprinkle over brownies.
  8. Place muffin tray in oven for 20-25 minutes (we take them out after 22 minutes).
  9. Leave to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Gently loosen the brownies out of the tin with the thin end of a fork.

#SoVegan

Winter Salad

Winter Salad

Makes 4 small servings.

Ingredients

100g mixed leaves (i.e. spinach, rocket and baby red chard)
1/2 cup walnuts
1/4 cup pumpkin seeds
1 small red onion
1 red apple
1 orange
Handful pomegranate seeds

For the dressing…
3 tbsp olive oil
Pinch of salt and pepper
2 tbsp apple cider vinegar
1 tsp maple syrup
1 tsp mustard
1/2 tsp cinnamon

Method

1. Place a non-stick frying pan on a medium heat and toast the walnuts and pumpkin seeds for 5 minutes or until they start to turn golden.

2. Place the mixed leaves, walnuts, and pumpkin seeds in a mixing bowl.

3. Peel and slice the onion. Peel the orange, then place a bowl underneath and slice into segments while using the bowl to catch the leftover juice for the dressing. Deseed and dice the apple. Transfer the onion, orange and apple pieces to the mixing bowl.

4. Prepare the dressing by combining all the dressing ingredients together with the leftover juice from the orange.

5. Drizzle the dressing over the salad and mix everything together.

6. Serve the salad with a topping of pomegranate seeds.

#SoVegan