Full Bellies on a budget: The Vegan Recipe Blog

A focus on low cost, big taste, low fat, full belly food! A mixture of Vegan and Vegetarian food with a very close eye on the pennies!

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#kale and #fennel pasta. I'm so excited to be using home grown onions and kale!! This is a quick, simple and tasty meal I'm sure you will love! Ingredients. 1 bulb fennel 1 onion Soya mince (a hand full per person ish) Veg stock Oil for frying Fresh oregano or herb of choice. 1 large garlic clove As much kale as you like! Wholemeal pasta Pepper to season. Method. Nice and simple.. Thinly slice onion and fennel. Heat oil in frying pan. Sauté both together until soft and starting to caramelise. Add the chopped garlic. It's a good time to start cooking the pasta now. Re hydrate the soya mince in the veg stock. Use your judgement here. Use enough until its softened. Chop the kale and add to the onion and fennel. Cook until just starting to wilt down. Now add the mince. Cook until the mince starts to brown. Season to taste. Drain the pasta, reserving a little liquid. Add pasta to veg and mince. Combine well. You may wish to add a little of the reserved water now if you feel its too dry. Check for seasoning and serve straight away. Yummmmm! Enjoy!

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Toad in the hole and pizza!

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Courgette and carrot bake I love a recipe that uses up all the bits from the fridge. I've also got a bit of a thing for gram flour at the moment! This is a meeting of the best of both worlds. Its also very, very inexpensive. Which makes it taste even better! If you look at the veg, you will see that they are long thin slices. I've got a fab peeler that does that. You could use a spiralizer if you have one, or of not, grated would also work. Ingredients: 200g courgette (see above) 100g carrot (see above) 1 onion thinly sliced 1 red pepper thinly sliced 2 cloves garlic minced 250g gram flour 4-5tbsp nutritional yeast 1/2pt water 1/2pt soya milk 1tbsp dried parsley Oil for frying Pepper Method: Heat oven to 180c. Heat a little oil in a frying pan and add the onion, garlic and pepper. Saute on a medium heat until softening. Add the other veg and cook for a few minutes so they also start to soften. Set aside. In a bowl, whisk together the gram flour and liquids. Add other dry ingredients and then add the veg. Season with plenty of pepper. Grease a suitable deep oven tin. Pour in mixture, making sure the veg is well distributed. Bake in the oven for around an hour or until a knife comes our clean (like how you test a cake). Leave it to set for a few minutes until you serve. This is also great cold. It responds very well to reheating. I've never frozen it but, I suspect it would be fine. Enjoy!

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Creamy cauliflower cheese....totally moo free! What more can you want on a cold damp winter evening? This is soooo yummy! Ingredients: One medium-sized cauliflower. A little olive oil Pepper. 50g vegan 'butter/marg' of your choice 100g gram flour 1.5pt soya milk (or milk of choice) 3heaped tbsp nutritional yeast 2tsp (or to taste) of mustard of choice, I used English. Pepper Optional soya 'bacon' bits Method: Heat the oven to 180c. Cut the cauliflower to bite size pieces. Toss in a little olive oil and pepper. Roast for approx 25minutes until softened and just starting to brown. When that's ready, start on the creamy sauce. In a saucepan, melt the marg. Now add the flour. Mix together well and cook for around a minute, being careful not to burn it! Now add a little milk. Mix very well (I actually use a whisk), Don't worry about lumps, these tend to go during cooking. When combined, start adding a bit more and then pour it all in. At this point you will be thinking... Er... That's watery... Believe me, it thickens! Keep stirring on a medium heat. You will feel it thicken. As it gets to a 'pouring cream' consistency, add the mustard and nutritional yeast. Stir well. Remove from heat when it's the desired thickness. If it gets too thick, simply add more milk. Have a taste and season to how you like it. Put cauliflower in an oven proof dish and pour the sauce over the top. I now used some of my favourite soya bacon bits. They sell these in pots in loads of shops such as home bargains, B and M, sainsbury's. Baken it for around 15Mins and serve! I had mine with garlic sauted cavolo nero. The very last of it from the allotment. Enjoy!!

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Smokey black badger peas casserole. I was excited to use some of the wonderfully named 'Black badger peas' for the very first time. I don't use dried pulses enough. Every time I cook with them, I wonder why I don't more often! These were a joy to use. I soaked them over night as per the instructions on the box... Actually, let's talk about the box! Beautiful packaging! You can't mistake Hodmedods products. There is something superbly natural and friendly about it. Anyway, here is the recipe! It makes enough for 4 to have a decent portion. It also freezes well. It's also really great value for money. Serve with crusty bread or rice. Ingredients: Soak 250g of the peas (half a box) over night. Next day, cook as per instructions until just tender. Around 35Mins. 200g diced carrot 250g diced potato (skin on) 2 onions diced Enough veg stock to cover the casserole. 1pt+ 1tsp each dried oregano, basil 2 heaped tsp smoked paprika Freshly ground pepper. Pinch of Salt Little oil for frying. Method: It's very simple! In a large pan, saute onion in a Little oil. Add veggies and beans. Cook until just softening. Add herbs, pepper and paprika. Cook for a minute until veg is coated. Add a touch more oil if it's sticking. At thus point, I poured mine into a slow cooker and covered with the stock, cooking in medium for 5-6hrs. Alternatively, you can keep it in the large pan, cover with stock and bring to the boil. Reduce heat and simmer for 1hr+ until all veg of nice and soft. You may need to top up the stock as the peas may take more water. Season with salt (if required) and pepper to taste. Enjoy!

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Quick and easy creamy sauce/gravy

This is so simple! I’d call it a sauce but American readers might call it gravy. This makes enough for 4 people. It goes very well with the lentil loaf pictured. (see earlier post). It’s so quick and easy that it’s best to make it as the very last thing before serving your meal.

Ingredients:

1cup gram flour 1/2 cup nutritional yeast 1tsp mustard powder 1/2 tsp each onion and garlic powder, dried basil, dried oregano. 1/2 pint stock

Method:

It really couldn’t be simpler. Place all ingredients in a suitable pan. Whisk together. Heat on medium heat until mixture thickens to desired consistency. Taste and season with salt and pepper if needed. Serve immediately.

Enjoy!

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Courgette, leek and carrot lentil loaf. I think lentils are probably my favourite ingredient. They are so very versatile, inexpensive and tasty! A lovely lentil loaf for a meal is a great way of filling bellies on a small budget. Here I used up the ingredients from my fridge. The recipe for the 'sauce' on coming up soon! Ingredients: 200g red lentils 100g each courgette and carrot. 100g fresh breadcrumbs 1 leek thinly sliced Approximately 700ml stock 100g mixed seeds and nuts (chop nuts) Oil to cook veg Pepper Method: 1) Cook the lentils until soft in approx 700ml stock. When cooked, leave to drain. 2) Meanwhile, prepare veg. Thinly slice leek. I used a gadget to shred the courgette and carrot into 'spaghetti' as this was easier for me. It's a cheap version of a spiralizer. Grating will be just fine. 3) Heat a little oil in a frying pan and lightly saute veg until soft. Season with plenty of pepper. Leave to cool. 4) Squeeze out excess moisture from the veggies and mix with lentils, along with other ingredients. 5) Have a taste and add a little salt of needed. 6) Place in a suitable loaf tin and cover with foil. 7) Bake on 180c for 30minutes. Uncover and bake for a further 30-40 until browned and firm to the touch. I now choose to leave to cool and turn out. I then cut slices and 're heat'. This is just my choice as I find it makes for a firmer loaf. Its totally fine to eat it straight away. Enjoy!

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Hodmedods Fava bean, Quinoa and mushroom burgers. I'm happily eating my way through the Hodmedods box of delights! My husband made a request for burgers tonight. I decided to have a go at Fava bean burgers! I've never used them in burgers before. I have however used Quinoa and love the texture and taste it provides. Never one to waste food, I had a small onion and 100g of mushrooms that needed using. I'm happy to say, the burgers are super tasty, very filling and healthy! Plus, they won't bust the bank. This recipe makes 6 burgers: 1 can hodmedods Fava beans (drained) 3tbsp cooked Quinoa 2tbsp oats 1tbsp gram flour 100g mushrooms (I used mini Portobello because I got them reduced!) 1small onion (finely chopped) 1 large clove garlic (finely chopped) 1tbsp mixed seeds 1tsp smoked paprika 1/2tsp Garam masala Approx 2'' piece of chipotle chilli rehydrated and chopped (optional- not cheap but I managed to get some on offer. Worth getting of you can afford them, a little goes a long way) Salt and pepper to taste.l Small amount of oil for cooking. Method: 1) Heat a little oil in a frying pan and saute mushroom, onion and garlic on a medium heat until soft. 2) Add spices and cook for a further 2-3minutes until aromatic. Set to one side. 3) In a bowl, mush up the beans. 4) Mix in the mushroom, onion and garlic and spices along with the rest of the ingredients. 5) Have a little taste. If you feeling needs salt and pepper, add to your own taste. Remembering that upon cooking, flavours will intensify. 6) The mix will look quite wet, don't worry! Lightly oil (if the transient none stick) a suitable oven tray. 7) Shape the mix into 6 patties. Leave to rest for at least 10minutes. 8) Bake at 180c for approx 20 minutes until burgers are browned and firm to the touch. 9) Serve with all the trimmings! Enjoy!!

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Hodmedods fabulousness! Look what I got in the post! I'm a very lucky lady indeed. In the next few days/weeks I will be postings reviews of the Hodmedods products. http://hodmedods.co.uk This was all made possible by the fab @itseasy2bvegan. Go check them out!

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Yes, I'm still cooking with courgettes! I refuse to let any go to waste and am trying to come up with new recipes. I'm really pleased with this one. It was really inexpensive to make and tastes great!

I have used homegrown Potato, Courgette and Tomato. I would have used my own onions but, I have eaten them all already! We also have Chili growing but, they aren't quite ready yet. This is a true 'Budget' meal. ONly using a few ingredients to make a really tasty, filling meal.

Courgette and Potato Rostis with Quick Ratatouille and spicy chickpea 'smush' (meal for 2)

Rostis: Makes 4-5 

200g each Grated potato and Courgette (before you weigh the grated veggies, give them a little squeeze to get rid of excess moisture)

1/2 and onion (grated)

2 tbsp gram flour mixed with 2tbsp water.

1 heaped tsp Parsley (fresh of dried)

Salt and pepper to season

I also added some chili flakes

Oil for frying

Method:

Place all veggies into a bowl and season. Mix gram flour and water to form an 'egg'. Add this to veggies and mix well. The gram flour 'egg' will bind the mixture.

Heat oil in frying pan, add a heaped tbsp of mixture and press lightly to form a patty. Turn over when the side is browning. Either serve now or place on  baking sheet to be re heated. (They also freeze well)

Quick 'Ratatouille'

200g Diced Courgette

200g Tomato with the skin off (Fresh is preferable) Chopped

1/2 Onion chopped

1 tbsp Tomato Ketchup

2 Cloves Garlic

1tsp Fennel seeds

100ml Veg stock

Pepper

Oil for frying

Method:

Heat a little oil in a saucepan and add the onion. Saute until softening and add the chopped garlic. When the onion and garlic are starting to brown, add the fennel seeds and cook for a couple of minutes until the seeds become aromatic. Now add the courgette and tomato, veg stock and ketchup. Bring to a boil and then reduce to a simmer. Cook until the sauce is thickened. Taste and season with pepper (salt if required).

Spicy Chickpea Smush.

Ok, So I didn't grow the Chickpeas but, my Blog is all about cooking on a  budget. This tin was 29p.

Ingredients:

1 tin chickpeas (400g)

1/2 an onion (sliced)

1 clove garlic  (chopped)

2 tsp parsley

1 chili (heat as per your taste!)

Oil for frying

Method:

Heat a little oil in a saucepan and gently saute the onion and garlic until soft and aromatic. Add the chili and parsley. Cook for a couple of minutes until onions are browning.

Add th chickpeas. Use a Potato masher to gently 'smush' some of the chickpeas. Just so some are broken down. 'Stir fry' until heated through and so you can begin to see a 'crust' on the chickpeas. taste and season as per your own requirements.

Enjoy!

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Courgette, carrot and red lentil soup. We are still getting loads of courgettes from the allotment. This time we had some slightly overgrown 'onion' courgettes, the round variety. They are great for soup. So now my freezer is stocked up! This made 8 portions (bowls full) Ingredients: 900g courgette (I peeled mine) rough dice 400g carrots rough chop 200g red lentils 1large onion rough chop 2 large garlic cloves rough chop 1 large pinch dried parsley Veg stock (read methods for volume) Oil for frying. Salt and pepper to taste. Method: Another simple soup that packs a whole lot of flavour and goodness into eeach bowl. Simply roughly chop the onion and saute in a little oil a large pan until just softening. Add chopped garlic and cook until aromatic and just Browning. Now add the rest of the veg. Cook for a little while, moving the veg continuously. Now add the parsley and stock. The stock should just come to the top of the veg and some courgette will start to float on top. Bring to the boil and reduce to a simmer. Cook until begins soft. Top up a little if you thinking needs it. Lentils will be cooked by then. This soup needs to be whizzed up to a smooth soup and seasons as per your own taste. Enjoy!!

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Courgette schnitzel and courgette fingers.

Two more ways to use those courgettes!

Both really simple but really tasty!! Schnitzel: Simply slice courgette, dust with gram flour. Make a loose batter with gram flour and water. Put breadcrumbs on a plate and season with your favourite herbs and spices. (I used parsley and pepper this time). Coat courgette in batter, cover in breadcrumbs and fry in little oil until golden. Either eat now or reheat layer in the oven. 100% yum!!

Courgettes fingers. Super easy but so tasty! Cut courgette into ‘thick chips’ Make a thick gram flour batter and season with salt and pepper. Dust each finger in gram flour then coat in batter. Fry in a little oil until batter is cooked and golden. Again, either eat now or reheat in the oven later.

Sooo tasty!!

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Courgette and potato soup. So, we already have a glut of courgettes at the allotment. We are growing onion/round courgettes this time and a few grew faster than we could pick them! As they get larger, they go a bit watery so aren't great BUT I try never to waste food, so, here is a soup! Using homegrown courgette, potato and onions. Mega budget meal for me but still inexpensive to buy the ingredients! Makes 4 decent servings Ingredients: Approx 1.5lb courgette 1lb white potato 2 onions 2 decent sized garlic cloves. 1or veg stock Large pinch parsley Saly and pepper to taste. Oil for frying. Method: I chose to peel my courgette as the skin was tough. It's up to you if you do or not. Chop courgette roughly And dice potato roughly. Set aside. Meanwhile roughly chop onion and dice garlic. Add Approx 1tbsp oil to woman and saute onion and garlic until softening. Add potato and courgette, keep the veggies moving so they don't burn on the bottom. Add parsley. Now add the stock. This should just cover the pan's contents. Add pepper. Bring to the boil and then reduce to a simmer. Cook until potato is soft. When cooler, use a blender (or whatever you usual use) to male a smooth soup. Taste and season. Enjoy!

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Mixed grain and sweetcorn fritters. We had one of those lunch times when you have leftovers, but, you really don't fancy a total re run of what you had yesterday! So, I thought hmmm.....what haven't we had in ages? Sweetcorn fritters! We had some cooked mixed grains to use up too. #kitchenexperiment time! They are also uber cheap to make! This recipe makes 12. Ingredients: 8tbsp gram flour 8tbsp mixed grains. Mine had split peas, split lentils, rice and barley I believe. Most things would be ok but, I'd avoid more mushy types. 4tbsp sweetcorn 1cup water Seasoning to taste. I used salt, pepper and chili flakes in mine. Method: So simple! Place all of the ingredients in a large bowl and mix thoroughly. Making sure you haven't got lumpy gram flour. You are looking for a thick ish batter. That holds together but, still drops off the spoon. Heat large frying pan with a little oil in it. You may need to top up oil as you go along. Just use your intuition. Cook on both sides until Browning. I chose to keep mine in a moderate oven until we ate them. It you van also just serve them straight away. Enjoy!

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Kale, sweet potato and lentil stew. Its a while since I posted a recipe! So, I thought I'd share this lovely idea we had for dinner tonight. Inspired by a bargain 20p bag of kale and a craving for lentils, I came up with this! This actually cost me around £1.20! Of course that's reduced Price but, even with full price, it's a cheap meal. You could replace kale with cabbage easily. Ingredients: 150g Brown/green lentils 250g or there abouts sweet potato 1 red onion 1 carrot 1 garlic clove 1 bag kale 1 bay leaf 1tsp dried thyme Veg stock to cover (as per photo) A little oil and seasoning Method: Chop carrot into small cubes, potato into slightly larger cubes and set aside. Next thinly slice onion and chop up garlic. Pour a little oil into a large pan and saute onion and garlic until soft. Add carrot and potato. Keep on a medium heat stirring all the time. The veg should start to soften a little. Now add lentils, thyme and the bay leaf. Combine well. Cover the pans contents with veg stock (around 2 inches above) like in the photo above. Bring to the boil and simmer until lentils are cooked and veg is soft. Of you require more liquid, add as needed. Have a taste and season as per your want. Now reduce heat and throw in the kale. Cover for a clue of minutes so it starts to wilt. Now mix together and het it through. Serve and enjoy!

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Spicy coconut and peanut Asian inspired noodle 'soup' So this one is more of a guide than a recipe. I reckon it's pretty easy to adapt this to your needs and wants. This is really cheap to make and soooo tasty. I had a real craving for something spicy for lunch. So I made this! For two servings I used 1 165ml (small cans like this are 4 for 99p in b and m (UK)) of coconut milk. Veg stock (will explain amount in method) Juice of half a lime. Thinly sliced/shaved carrot and courgette. Rice noodles or similar. 1dsp peanutbutter 1mild chilli (to taste!) Courgette and carrot slices. As much as you fancy! You can also use other veg like mini sweetcorns, spring onion or maybe even small bits of broccoli. Method: Simply cut, slice (or use whatever handy kitchen gadget you have) carrot and courgette into thin slices. Place in bottom of swerving bowls. Look at how to cook your rice noodles. Some require pre soaking. Mine did so, I did that whilst I did the next bit. In a pan, put the coconut milk and enough veg stock to fill the bowls you are using. I used about 3/4pt. Add peanutbutter and heat, stirring. I chose to chop the chill into slices and infuse the soup with its spiciness! Now add the lime juice and taste. If it's spicy enough, remove chilli now. If it's too spicy add a little more stock and lime juice. Make this to your taste. Now add noodles for a couple of minutes and make sure it's hot enough. Pour the mix over your veggies and serve! Add chopped peanuts or cashews if you fancy it. Enjoy! I hope that males sense. Le I said, it's a guide or an idea really. We really enjoyed this simple but MEGGA tasty meal!

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'creamy cheesy vegetable gratin' I had some bits of veg to use up and a new pot of #nutritionalyeast I was dying to open so, I had the idea for a gratin style dish for tonight's dinner. With it I have served some thick cut sweet potato wedges. The sweetness compliments the creamy sauce nicely. Ingredients: (feel free to alter veggiesto suit you) A head of broccoli 1/2 cauliflower Handful of French beans 1 large leek 1.5pt soya milk (or none dairy milk of choice) 3 heaped tbsp nutritional yeast 1tsp mustard 1tsp heaped dried parsley 1/2 tsp each ketchup, garlic powder, turmeric. 2 heaped tsp corn flour (and a little 'milk' to mix) Salt and pepper to season. Method: Cut veg to bite size pieces and Blanche until just softened. Drain and put to the side. In a large pan, place the milk and all of the other ingredients apart from the cornflour and seasoning. Using a whisk, combine ingredients and heat until bubbling. Now add the cornflour mix. Stirring all the time until thickening. Being careful not to burn yourself, have a taste and season to your own tastes. Simply pour sauce over veg and bake in an appropriate oven proof dish for around 20 minutes until Browning on top. Enjoy!