Tempewytchrecipesdone

Lentil Bolognese

Ingredients 3/4 cup green lentils 1 tablespoon olive oil 1 medium onion, chopped 1 medium carrot, chopped 2 stalks celery, chopped 3 cloves garlic, minced 1 tablespoon tomato paste 1/2 teaspoon dried oregano 1/2 teaspoon dried basil pinch red pepper flakes salt and pepper to taste 1/4 cup red wine... Read more →

Chunky vegetable and bean goulash

Ingredients 1 onion, chopped 2 cloves garlic, crushed 1 red pepper, deseeded and cut into small chunks 3 carrots, sliced 2 sticks celery, chopped or sliced 175g (6oz) button mushrooms 400g (14oz) can chopped tomatoes 150ml (1/4 pint) homemade or reduced-salt vegetable stock 150ml (1/4 pint) medium cider (or extra... Read more →

Moroccan mushrooms with couscous

Ingredients 1 red onion, sliced 1 tsp olive oil ½ tsp ground cinnamon 1 tsp ground cumin 300g mushroom, quartered 400g can chopped tomatoes 410g can chickpeas, rinsed and drained 1 tsp clear honey 175g couscous 50g soft dried apricots, diced handful flat-leaf parsley, roughly chopped Method Fry the onion... Read more →

Moroccan spiced mince with couscous

Ingredients 2 tbsp sunflower oil 2 medium onions, roughly chopped 350g pack Quorn mince 1 tbsp ground cumin 1 tsp ground cinnamon 2 tsp ground turmeric 100g ready-to-eat dried apricots, quartered 600ml vegetable stock For the couscous 280g couscous grated zest of 2 lemons 4 tbsp chopped fresh mint 50g... Read more →

Coconut Red Curry with Chickpeas

15 g coconut oil 12 g minced ginger 15 g garlic, minced (~3 Tbsp as original recipe is written) 2 medium shallot, minced 1-2 dried red chili (optional // or 1 minced serrano pepper per 1-2 red chilies // for heat) 45 g red (or green) curry paste (ensure vegan... Read more →

Lentil Mushroom Stew Over Mashed Potatoes

POTATOES 454 g yellow potatoes, peeled and quartered evenly (I left on some skin for texture) Sea salt + black pepper to taste 15-30 ml olive oil (if avoiding oil, add more almond milk or vegetable broth) 30-60 ml unsweetened almond milk or vegetable broth (for added moisture) MUSHROOM LENTIL... Read more →

Leek and potato soup

1 tbsp vegetable oil 1 onion, sliced 225g/8oz potatoes, cubed 2 medium leeks,sliced 1.2 litres/2 pints vegetable stock 150ml/5fl oz double cream or crème fraîche salt and freshly ground black pepper Preparation method Heat the oil in a large pan and add the onions, potatoes and leeks. Cook for 3-4... Read more →

Spicy chilli bean soup

Ingredients 1 tbsp olive oil 1 large onion, finely chopped 1 garlic clove, crushed 1 tbsp tomato purée 1 tsp mild chilli powder ½ tsp ground cumin 400g can chopped tomatoes 500ml vegetable stock 400g can mixed beans, drained and rinsed 1 red pepper, cut into chunky dice tortilla chips,... Read more →

Risotto with peas & broad beans

Ingredients 1 tbsp olive oil 100g cold butter, diced 1 small onion or 2 shallots, chopped 175g risotto rice 100ml white wine 600ml hot vegetable stock 50g parmesan, finely grated 200g fresh peas, podded (about 1kg/2lb 4oz unpodded weight) 200g broad beans, podded (about 1kg/2lb 4oz unpodded weight) Method Heat... Read more →

Vegetarian Goulash

1 Medium-sized onion 2 Medium-sized courgettes 2 Medium-sized carrots ½ Small white cabbage 45ml (3 tbsp) Oil 15ml (1tbsp) Paprika 2.5ml (1/2 tsp) Caraway Seeds 2.5ml (1/2 tsp) Mixed Herbs Nutmeg – pinch 600ml (1 pt) Tomato juice 300ml (1/2 pt) Water 1 Vegetable stock cube Salt to taste 142ml... Read more →