The Ultimate Lasagne

Lasagne

Can you believe it has been this long since we shared a lasagne recipe?

Well at least the wait was worth it. This lasagne has been a staple during these cold winter months. It’s super simple and packed with tons of flavour.

You can find vegan pesto in most supermarkets, but we recommend making your own if you haven’t tried before. Here’s our go-to homemade pesto recipe in case you want to give it a go.

Enjoy!

Roxy & Ben

Print Recipe
The Ultimate Lasagne
Lasagne
Servings
4-6 people
Ingredients
  • 1 aubergine (diced)
  • 500 g mushrooms (sliced)
  • 4 carrots (diced)
  • 1 onion (sliced)
  • 6 garlic cloves (minced)
  • 650 ml passata sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp white sugar
  • pinch of salt and pepper
  • 2 handfuls of spinach
  • 3 tbsp vegan green pesto
  • 12 lasagne sheets
  • handful of vegan cheese (grated)
  • oil (for frying)
Béchamel sauce
  • 3 tbsp vegan margarine
  • 65 g plain flour
  • 3 1/2 cups soya milk
  • 2 tbsp nutritional yeast
  • pinch of ground nutmeg
Servings
4-6 people
Ingredients
  • 1 aubergine (diced)
  • 500 g mushrooms (sliced)
  • 4 carrots (diced)
  • 1 onion (sliced)
  • 6 garlic cloves (minced)
  • 650 ml passata sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp white sugar
  • pinch of salt and pepper
  • 2 handfuls of spinach
  • 3 tbsp vegan green pesto
  • 12 lasagne sheets
  • handful of vegan cheese (grated)
  • oil (for frying)
Béchamel sauce
  • 3 tbsp vegan margarine
  • 65 g plain flour
  • 3 1/2 cups soya milk
  • 2 tbsp nutritional yeast
  • pinch of ground nutmeg
Lasagne
Instructions
  1. Preheat the oven to 200°C or 390°F.
  2. Heat a little oil in a saucepan and fry the aubergine, mushroom and carrots for 10 minutes.
  3. Add the onion and garlic, and fry for a further 5 minutes.
  4. Stir in the passata, balsamic vinegar, salt, pepper, and sugar, and simmer for 10 minutes or until most of the water has evaporated. Then remove the pan from the heat and set to one side.
  5. To make the Béchamel sauce, melt the vegan margarine in a saucepan. Once melted, add the flour and stir until combined.
  6. Gradually stir in the soya milk a cup at a time. Let the sauce simmer for 10 minutes or until it has thickened up, stirring continuously to get rid of any lumps. If you still have lumps, stir with a whisk.
  7. Add the nutritional yeast, nutmeg, and a pinch of salt and pepper. Stir until the ingredients have combined and the sauce is smooth. Once ready, remove the Béchamel sauce from the heat and set to one side. If the Béchamel sauce thickens too much once it's off the heat, whisk in a little extra soya milk.
  8. To make the lasagne, cover the bottom of the baking dish with 1/3 of the vegetable sauce. Then cover with 4 lasagna sheets, another 1/3 of vegetable sauce, a handful of spinach leaves and finally a layer of Béchamel sauce.
  9. For the next layer, cover the Béchamel sauce with another 4 lasagne sheets, cover with pesto, then add the last 1/3 of vegetable sauce, another handful of spinach, and a 1/3 of the Béchamel sauce.
  10. For the last layer, cover the Béchamel sauce with 4 lasagne sheets, then pour over the remaining Béchamel sauce and finally sprinkle vegan cheese over the top.
  11. Cover the lasagne with foil and bake for 30 minutes. Then remove the foil and cook for 20 minutes uncovered.

Easy One-Pot Biryani

Easy One-Pot Biryani

We can’t get enough of one-pot recipes at the moment! It has been a busy first month in 2018, so recipes like this easy one-pot biryani and just ideal.

This winter-warming biryani is brimming with tasty vegetables, including cauliflower, mushrooms and carrots, which blend really well with the fragrant spices.

We’ve also made it super easy by using a curry paste. There’s no fixed rule for what paste to use, so just go for your favourite. We actually found a ‘biryani’ version, which has a nice kick to it but isn’t too overpowering.

Serve with vegan yoghurt and a sprinkling of leftover fresh herbs.

Enjoy!

Roxy & Ben

Easy One-Pot Biryani

Print Recipe
Easy One-Pot Biryani
Easy One-Pot Biryani
Servings
4 people
Ingredients
  • 1 bay leaf
  • 3 whole cloves
  • 1 onion (sliced)
  • 4 garlic cloves (minced)
  • 2 big thumbs of fresh ginger (minced)
  • 2 green chillies (sliced)
  • 4 tbsp curry paste
  • 1/2 head of cauliflower (in florets)
  • 250 g mushrooms (quartered)
  • 2 carrots (diced)
  • 2 tomatoes (diced)
  • handful of fresh mint
  • handful of fresh coriander
  • 1/3 cup raisins
  • 240 g Basmati rice
  • 500 ml vegetable stock
  • vegan yoghurt
  • juice of one lemon
Servings
4 people
Ingredients
  • 1 bay leaf
  • 3 whole cloves
  • 1 onion (sliced)
  • 4 garlic cloves (minced)
  • 2 big thumbs of fresh ginger (minced)
  • 2 green chillies (sliced)
  • 4 tbsp curry paste
  • 1/2 head of cauliflower (in florets)
  • 250 g mushrooms (quartered)
  • 2 carrots (diced)
  • 2 tomatoes (diced)
  • handful of fresh mint
  • handful of fresh coriander
  • 1/3 cup raisins
  • 240 g Basmati rice
  • 500 ml vegetable stock
  • vegan yoghurt
  • juice of one lemon
Easy One-Pot Biryani
Instructions
  1. Wash the rice until it runs clear then leave to one side.
  2. Heat a little coconut oil in a saucepan on a medium heat. Once hot add the bay leaf and cloves, and fry for a minute.
  3. Then add the onion to the saucepan and fry for 5 minutes.
  4. Add the garlic, ginger, chillies and curry paste to the saucepan and fry for 2 minutes.
  5. Then add the carrot, mushroom and cauliflower to the saucepan and cook for 10 minutes.
  6. Next, add the tomato, raisins, rice, mint, coriander, stock and salt, and simmer with the lid on for 25 minutes or until the rice is cooked. Stir occasionally to ensure the biryani doesn’t stick to the bottom of the pan.
  7. Take the saucepan off the heat but leave the lid on for 5 minutes so the rice becomes light and fluffy.
  8. Serve with a squeeze of lemon juice, a spoonful of yoghurt, and a sprinkling of leftover mint or coriander.

Red Pepper Pesto Pasta

Red Pepper Pesto Pasta

What a tongue-twister!

This red pepper pesto pasta really is one of our favourite styles of recipes. It’s really quick, super simple and absolutely delicious.

Occasionally we’ll arrive home exhausted after a stressful day at work and the last thing we want to do is spend hours in the kitchen. So we’ll just throw lots of veggies in a pan, pot or a tray, and let them do their thing!

This lovely pasta dish only requires a few steps, but it’s bursting with fresh flavour.

Enjoy!

Red Pepper Pesto Pasta

Print Recipe
Red Pepper Pesto Pasta
Red Pepper Pesto Pasta
Servings
4 people
Ingredients
  • 250 g cherry tomatoes
  • 2 red peppers (roughly sliced)
  • 4 garlic cloves
  • olive oil
  • pinch of salt and pepper
  • large handful basil
  • 30 g pine nuts
  • 2 tbsp nutritional yeast
  • 2 sundried tomatoes
  • half a lemon (juice only)
  • 280 g wholewheat pasta
  • rocket (for serving)
Servings
4 people
Ingredients
  • 250 g cherry tomatoes
  • 2 red peppers (roughly sliced)
  • 4 garlic cloves
  • olive oil
  • pinch of salt and pepper
  • large handful basil
  • 30 g pine nuts
  • 2 tbsp nutritional yeast
  • 2 sundried tomatoes
  • half a lemon (juice only)
  • 280 g wholewheat pasta
  • rocket (for serving)
Red Pepper Pesto Pasta
Instructions
  1. Preheat oven to 200°C or 390°F.
  2. Place the tomatoes, peppers and garlic cloves in an oven dish. Season with salt and pepper, and drizzle with a little olive oil. Mix with your hands to combine, then place in the oven for 20 minutes.
  3. Meanwhile, cook the pasta as per the packet instructions.
  4. Remove the oven dish from the oven and transfer the peppers and the garlic (remove the skin) to a blender. Leave the tomatoes in the dish. Then add the basil, pine nuts, nutritional yeast, sundried tomatoes and lemon juice to the blender, and blend until smooth to create the pesto.
  5. Combine the cooked pasta and red pepper pesto with the roasted tomatoes in the baking dish, or mix everything together in a separate bowl. Stir until the all the pasta is covered with the pesto.
  6. Sprinkle with rocket and a drizzle of lemon juice.

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 iceberg 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 iceberg 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

Carrots in Blankets

Carrots In Blankets

Makes 12 blankets.

Ingredients

12 chantenay carrots
320g sheet puff pastry (approx. 35cm x 23cm)
Pinch of salt & pepper
1/2 tsp garlic powder
1 tsp sage
1 tbsp olive oil
Almond milk for brushing

Carrots in Blankets

Carrots in Blankets
– Full recipe bit.ly/2i71TsW

Posted by So Vegan on Friday, 23 December 2016

Method

1. Preheat oven to 220°C.

2. Place carrots in baking tray and season with salt, pepper, garlic powder, and sage. Drizzle with olive oil and mix together with hands.

3. Bake carrots in preheated oven for 25 minutes.

4. Meanwhile, cut the pastry into 12 even rectangles.

5. Remove the carrots from the oven and allow to cool so they can be handled.

6. Once cool, wrap each carrot in one rectangle of pastry.

7. Brush each blanket with almond milk.

8. Bake again for 10 minutes.

#SoVegan

Chickpea ‘Tuna’ Melt

Chickpea 'Tuna' Melt

Makes 2 sandwiches.

Ingredients

4 slices of bread
1 tin chickpeas
2 spring onions
1/2 cup sweetcorn
3 tbsp vegan mayonnaise
Pinch of salt & pepper
1 tbsp lemon juice
60g vegan cheese grated
1 tbsp vegan margarine

Chickpea ‘Tuna’ Melt

Chickpea ‘Tuna’ Melt
– Full recipe http://bit.ly/2ejvqlM

Posted by So Vegan on Wednesday, 19 October 2016

Method

1. Drain and rinse the chickpeas, transfer to a mixing bowl and mash until all the chickpeas are broken down.

2. Add the spring onion, sweetcorn, vegan mayonnaise, lemon juice and salt & pepper, and combine.

3. Next, take 2 slices of bread and spread 2 tbsp of the chickpea mixture on top of each slice.

4. Add 30g of vegan cheese to each slice of bread and top with a second slice.

5. Next, spread vegan margarine on the outside of the top slice of bread.

6. Place a pan on a medium heat. Wait until the pan is hot before frying the first sandwich (margarine side down) for 5 minutes or until golden brown.

7. While the sandwich is frying, carefully spread margarine on the top slice of bread.

8. Flip the sandwich over and fry for a further 5 minutes.

9. Remove from the pan and repeat for the remaining sandwich.

#SoVegan