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)

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

Print Recipe
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.

Salted Caramel Popcorn Shake

Salted Caramel Popcorn Milkshake

Disclaimer…this milkshake isn’t for the faint hearted!

Sugary, sweet and super indulgent, this salted caramel popcorn milkshake is a special treat for anyone looking to ‘shake’ things up!

We use ‘popping corn’ to make the plain popcorn at home.

Salted Caramel Popcorn Milkshake

Print Recipe
Salted Caramel Popcorn Milkshake
Salted Caramel Popcorn Milkshake
Servings
1 milkshake
Ingredients
For the caramel sauce
  • pinch of salt
  • 1/4 cup sugar
  • 1 tbsp water
  • 2 tbsp coconut cream
  • 1 1/2 cups plain popcorn
For the milkshake
  • 3 scoops vegan vanilla ice cream
  • 1 1/2 cup almond milk
Servings
1 milkshake
Ingredients
For the caramel sauce
  • pinch of salt
  • 1/4 cup sugar
  • 1 tbsp water
  • 2 tbsp coconut cream
  • 1 1/2 cups plain popcorn
For the milkshake
  • 3 scoops vegan vanilla ice cream
  • 1 1/2 cup almond milk
Salted Caramel Popcorn Milkshake
Instructions
  1. To make the caramel sauce, heat the sugar in a pan on a medium heat. As soon as the sugar starts to melt, shake the pan to ensure the sugar heats evenly.
  2. Wait for the sugar to reach a golden-brown colour (this will take around 5-6 minutes), then take the pan off the heat and add the water. Make sure you stand back as the caramel may sputter.
  3. Return the pan to the heat, stir the caramel, then add the coconut cream and salt, and stir until dissolved.
  4. Remove the pan from the heat and use a spoon to drizzle some of the sauce down the inside of a glass.
  5. Toss the plain popcorn in the caramel until it’s completely covered. Then take 1 cup of the caramel popcorn and add it to a blender along with the remaining milkshake ingredients. Blend until smooth.
  6. Pour the milkshake into the glass and top with the remaining salted caramel popcorn.

Easy Lemonade 3 Ways

Summer is nearly here! And what better drink to get in the mood for the summer sun than delicious, fresh and homemade lemonade?

These lemonades are so quick and simple to create, but best of all…their bursting with fresh, zesty flavour.

Easy Lemonade 3 Ways

We’ve gone for three tried-and-tested flavour combinations that never fail to impress.

Raspberries give lemonade a lovely vibrant pink colour and is definitely one of our favourites. The ginger is super refreshing, while the mint and cucumber combination is just made for summer afternoons in the sun.

Enjoy!

Easy Lemonade 3 Ways

Print Recipe
Easy Lemonade 3 Ways
Easy Lemonade 3 Ways
Servings
1.5 litres per lemonade
Ingredients
Cucumber & Mint Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 large cucumber peeled and sliced
  • 1/2 cup mint leaves
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Ginger Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 10cm piece of ginger peeled and roughly chopped
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Raspberry Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 cup raspberries
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Servings
1.5 litres per lemonade
Ingredients
Cucumber & Mint Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 large cucumber peeled and sliced
  • 1/2 cup mint leaves
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Ginger Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 10cm piece of ginger peeled and roughly chopped
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Raspberry Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 cup raspberries
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Easy Lemonade 3 Ways
Instructions
Cucumber & Mint Lemonade
  1. Place the cucumber and mint in a blender and blend until smooth.
  2. Place a sieve over a bowl and strain the cucumber and mint puree into the bowl.
  3. Transfer the puree from the bowl into a serving jug.
  4. Add the lemon juice and agave syrup to the jug, and stir until all the liquid is completely combined. Then pour in the water and stir.
  5. Add ice to the jug and decorate with slices of lemon and fresh mint leaves.
Ginger Lemonade
  1. Place 1 cup of water and the ginger in a blender and blend until smooth.
  2. Place a sieve over a bowl and strain the ginger puree into the bowl.
  3. Transfer the puree from the measuring jug or bowl to a serving jug.
  4. Add the lemon juice and agave syrup to the jug, and stir until all the liquid is completely combined. Then pour in the water and stir.
  5. Add ice to the jug and decorate with slices of lemon.
Raspberry Lemonade
  1. Place the raspberries in a blender and blend until smooth.
  2. Place a sieve over a bowl and strain the raspberry puree into the bowl.
  3. Transfer the puree from the bowl to a serving jug.
  4. Add the lemon juice and agave syrup to the jug, and stir until all the liquid is completely combined. Then pour in the water and stir.
  5. Add ice to the jug and decorate with slices of lemon.

Peanut Butter Jelly Nice Cream with Homemade Cones

Peanut Butter Jelly Nice Cream with Homemade Cones

So, who would have thought it would be so easy to make homemade ice cream cones?

The delicious, crisp and sweet waffle cones require just a few simple steps. We absolutely love them!

We decided to go with peanut butter jelly nice cream, which requires just three ingredients and is a childhood favourite of ours!

Peanut Butter Jelly Nice Cream with Homemade Cones

Print Recipe
Peanut Butter Jelly Nice Cream with Homemade Cones
Peanut Butter Jelly Nice Cream with Homemade Cones
Servings
6 cones
Ingredients
For the cones
  • 4 tbsp aquafaba (juice from a tin of chickpeas)
  • 1/2 cup sugar
  • 3 tbsp soya milk
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 2/3 cup plain flour
  • 2 tbsp coconut oil melted
For the nice cream
  • 6 frozen bananas sliced
  • 2 tbsp peanut butter
  • 2 tbsp strawberry jam
  • Small handful of peanuts
Servings
6 cones
Ingredients
For the cones
  • 4 tbsp aquafaba (juice from a tin of chickpeas)
  • 1/2 cup sugar
  • 3 tbsp soya milk
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 2/3 cup plain flour
  • 2 tbsp coconut oil melted
For the nice cream
  • 6 frozen bananas sliced
  • 2 tbsp peanut butter
  • 2 tbsp strawberry jam
  • Small handful of peanuts
Peanut Butter Jelly Nice Cream with Homemade Cones
Instructions
  1. First, place a small container in the freezer to use later for the nice cream.
  2. To make the cones, combine the aquafaba, sugar, soya milk, vanilla, and salt in a mixing bowl. Then stir in the flour and coconut oil.
  3. Spoon 2 tbsp of the mixture into a cold pan and spread into a circle roughly 6 inches wide.
  4. Place the pan on a medium heat and cook the cone mixture for 4-5 minutes or until the cone starts to brown, then flip and cook for a further 2 minutes.
  5. Remove the cone from the pan and immediately place it on top of a kitchen towel. Roll into a cone shape using the towel to protect your hands from the heat. It’s important to work quickly as the cone will start to harden. Once rolled, hold it down along the edges so the cone hardens in position.
  6. Repeat steps 3-5 for the remaining cones, making sure the pan has cooled down before adding any mixture.
  7. To make the nice cream, process the frozen bananas and peanut butter until smooth. Remove the small container from the freezer and transfer the nice cream to the container, then fold in 1 tbsp of jam.
  8. To serve, scoop the nice cream into the cones, drizzle with the remaining jam and top with the crushed peanuts.

Equipment
– Magimix 4200XL (buy here)

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