Posts

Quick quinoa and black bean vegan chilli

/in , /by

Quick quinoa and black bean vegan chilli

Try our quick and easy vegan chilli. This quinoa and black bean chilli recipe is high in protein, low calorie and vegan – but still tastes impossibly creamy
Print Recipe
Total Time 50 mins
Servings 4
Calories 343 kcal

Ingredients
  

  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1 red chilli chopped
  • olive oil spray
  • 2 tsp ground cumin
  • 1 tsp hot smoked paprika
  • 1/2 tsp chilli powder (optional)
  • 200 g quinoa rinsed and drained
  • 600 ml vegetable stock
  • 400 g tin chopped tomatoes
  • 400 g tin black beans rinsed and drained
  • 1 small avocado sliced
  • coriander leaves to serve

Instructions
 

  • Fry the onion, garlic and red chilli in a spray of olive oil until soft, then add the spices, including chilli powder if you like it spicy. Tip in the quinoa, stock, tomatoes and black beans, and season well. Cover and simmer for 30 minutes until the quinoa is tender and the sauce has thickened. Top with a few avocado slices and coriander leaves to serve.

Sweet Potato, Cauliflower and Sugar Snap Curry

/in , , /by

This is very mild but if you like your curries spicier, add one chopped chilli with the curry powder. You can also substitute any of the vegetables for what you have in the fridge.

Sweet Potato, Cauliflower and Sugar Snap Curry

Print Recipe Pin Recipe
Cook Time 25 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 tbsp sunflower oil
  • 1 onion thinly sliced
  • 1 tsp curry powder
  • 2 to matoes chopped
  • 1 large sweet potato peeled and cut into large pieces
  • 500 ml hot vegetable stock
  • 350 g cauliflower cut into florets
  • 100 g each sugar snap peas and French beans topped

Instructions
 

  • Gently warm the oil in a saucepan over a low heat. Add the onions and fry them for about 5 mins,until soft. Add the curry powder and stir-fry for 1 min, until you are able to smell the distinctive aroma of the spices.
  • Stir in the tomatoes, sweet potato and stock, and bring to the boil. Simmer, covered, for 5 mins, then add the cauliflower. Cook uncovered for 5 mins, then stir in the sugar snap peas and French beans. Simmer for a further 5 mins until all the vegetables are tender. Serve with steamed rice and naan bread.

Five Veg Stir-Fry

/in , , /by

Stir-fry carrots, asparagus, broccoli, runner beans and sugar-snap peas together for a tasty and healthy family meal

Five Veg Stir-Fry

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium carrot peeled and cut into thin sticks
  • About 100g 3½oz each asparagus tips, tenderstem broccoli, runner beans, and sugar-snap peas
  • About 4 tbsp balsamic vinaigrette we like the one by Marks & Spencer
  • Handful of chopped fresh parsley
  • Salt and freshly ground black pepper

Instructions
 

  • Heat the oil in a large wok or pan. Add the carrot sticks and stir-fry for a min. Add the asparagus stems, halved lengthways, broccoli, and sliced runner beans. Stir-fry for another min, then add the sugar-snap peas and asparagus tops and fry for a couple of mins.
  • Stir in the vinaigrette, sprinkle with parsley and seasoning, then serve.

Notes

Use whatever veg you have to hand to make a colourful stir-fry.

Smokey Veggie Chilli Tacos

/in , /by

Triple tested: Lose the ‘carne’ from your chilli by using Quorn instead of beef mince and save pounds and cals! We guarantee you’ll love it. Brought to you by Essentials magazine

Smokey Veggie Chilli Tacos

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 350 g pack Quorn mince
  • 150 ml soured cream to serve
  • 100 g Cheddar grated, to serve

Check you've got

  • 2 tbsp olive oil
  • 2 red onions chopped
  • 1 red chilli finely chopped
  • 2 cloves garlic
  • 1/2 tsp smoked paprika
  • 2 x400g tins chopped tomatoes
  • 1 tsp dark brown sugar
  • 125 ml red wine
  • 420 g can mixed beans rinsed and drained
  • 350 g chopped frozen vegetables
  • 135 g pack taco shells

Instructions
 

  • Heat the oil in a large pan, on a medium heat, and fry the onion, chilli and garlic for about 10 mins until softened.
  • Add the Quorn, paprika, tomatoes, sugar and wine, season and simmer for 10-15 mins. Add the beans and vegetables and cook for a further 5 mins.
  • Season to taste, then spoon into the taco shells and serve with the soured cream and grated Cheddar cheese.

Notes

Use any leftover chilli to make a veggie lasagne - layer up with lasagne sheets and cheese sauce. Bake for 30 mins until cooked through.

Vegetable Beany Bake

/in , , /by

This cheap, quick and easy vegetable bake is a hearty vegetarian dish that’s sure to be a hit with the whole family. Plus it’s packed full of goodness!

Vegetable Beany Bake

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2

Ingredients
  

  • 400 g can of Vegetable soup
  • ½ x 410g can of Lentils drained
  • 820 g can of potatoes drained
  • 420 g can of cut green beans drained
  • 300 g can of broad beans drained
  • Large bunch fresh parsley finely chopped
  • 2 tbsp semi-skimmed milk
  • Large handful breadcrumbs

Instructions
 

  • Place the cut green beans, broad beans and soup into a flat ovenproof dish and mix together.
  • Mash the potatoes in a large bowl using the milk to soften and add the chopped parsley.
  • Spread the mashed potato over the top of the mixture in the dish.
  • Sprinkle some fresh breadcrumbs over the top of the potato and then place in a pre-heated oven for 10 minutes at 240°C/475°F/Gas Mark 9. Serve when ready.

Notes

Try adding some grated cheddar cheese to the top of the bake for an extra treat

Vegetarian Burrito

/in , /by

These easy vegetarian burritos are simply made by wrapping a soft flour tortilla around a spicy filling, this burrito recipe is Mexican classic. Easy to make, they are perfect for informal suppers – just supply the hot filling and warmed tortillas and everyone can make their own. If you prefer a meaty filling add some cooked shredded chicken or strips of fried steak to the rice mixture. Serve with a crisp side salad, sliced jalopeno peppers, salsa and soured cream. This recipe serves 4 people and takes 40 mins to make in total.

Vegetarian Burrito

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 2 tsp sunflower oil
  • 1 onion peeled and finely chopped
  • 1 garlic clove peeled and crushed
  • 200 g easy-cook long-grain rice
  • 1 tbsp mild chilli powder
  • 300 ml vegetable stock
  • 4 tbsp tomato puree
  • 210 g can red kidney beans drained and rinsed
  • Salt and freshly ground black pepper
  • 8 small wheat flour tortillas warmed
  • ½ Little Gem lettuce shredded
  • Fresh chopped basil to garnish

Instructions
 

  • Heat the oil in a frying pan and fry the onion and garlic for 5 mins. Stir in the rice and chilli powder and fry for 1 min then add the stock and tomato puree. Simmer for 15-20 mins, stirring occasionally, until the rice is tender and all the liquid has been absorbed. Stir in the kidney beans and heat through gently.
  • Season the rice mixture with salt and freshly ground black pepper. Divide between the warmed tortillas. Scatter over the shredded lettuce and roll up each tortilla to enclose the filling. Serve immediately garnished with basil.

Notes

For a more authentic taste replace the kidney beans with 200g refried beans.
Create a smart shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free!

Vegetarian Chilli

/in , , /by

We love a big bowl of chilli in the colder months when comfort food is needed and this vegetarian chilli recipe is one of the best we have tried. Thanks to the Quorn mince, this vegetarian recipe is far lower in fat than a typical beef chilli, is suitable for vegetarians and can be ready in just over half an hour. Soft sweet peppers, a kick from chilli and a splash of sour vinegar makes this perfectly balanced, giving it a full well-rounded flavour. This recipe serves 4 people and will take approximately 35 mins to prepare and cook.

Vegetarian Chilli

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 onion peeled and chopped
  • 200 g butternut squash peeled, deseeded and chopped
  • 300 g Quorn mince
  • 2 tsp mild chilli powder
  • 2 garlic cloves crushed
  • ½ each green red and yellow pepper, deseeded and chopped
  • 400 ml vegetable stock
  • 400 g can chopped tomatoes
  • 1 tbsp malt vinegar
  • 1 tsp sugar
  • 200 g long-grain rice
  • 400 g can cannellini beans drained and rinsed

Instructions
 

  • Heat the oil in a large frying pan and fry the onion and butternut squash for a few minutes, to soften.
  • Add the Quorn mince, chilli powder and garlic and cook for a few minutes.
  • Stir in the peppers, stock, tomatoes, vinegar and sugar. Simmer for 15 minutes.
  • Meanwhile, put the rice in a pan with 500ml salted water. Cover, bring to the boil and simmer for 10 minutes, until the rice is tender and the liquid is absorbed.
  • Stir the cannellini beans into the vegetable chilli and warm through.
  • Serve the chilli with the rice.

Notes

Cool and put in a sealable container, freeze for up to 3 months. Heat through thoroughly from frozen.
Create a smart shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free!

Fettuccine With Artichokes and Beans

/in , , , /by

Fettuccine With Artichokes and Beans

Fettuccine With Artichokes and Beans

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 3/4 pound fettuccine
  • 1/4 cup plus 1 teaspoon olive oil
  • 2 cloves garlic
  • 1 15.5- ounce can cannellini beans rinsed
  • 1 13.75- ounce can artichoke hearts
  • kosher salt and black pepper
  • 1 slice white bread
  • 1 teaspoon oregano

Instructions
 

  • Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
  • Meanwhile, heat ¼ cup of the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute.
  • Add the beans, artichokes, ¾ teaspoon salt, and ¼ teaspoon pepper. Cook until heated through, 3 to 4 minutes.
  • Pulse the bread in a food processor until coarse crumbs form. Add the oregano and the remaining teaspoon of oil and pulse until just combined.
  • Toss the pasta with the artichoke mixture and reserved pasta water. Sprinkle with the bread crumbs.

Sausage and White Bean Casserole

/in , , /by

Sausage and White Bean Casserole

Sausage and White Bean Casserole

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 pound Italian sausage links
  • 2 carrots cut into 1/2-inch pieces
  • 2 cloves garlic chopped
  • 2 bunches Swiss chard leaves cut into 2-inch strips (about 12 cups)
  • 2 15.5- ounce cans cannellini beans rinsed
  • kosher salt and black pepper
  • 2 tablespoons bread crumbs

Instructions
 

  • Heat oven to 400º F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
  • Add the sausage and cook, turning, until browned and cooked through, 5 to 6 minutes. Transfer to a plate.
  • Add the carrots and garlic to the skillet and cook for 1 minute. Add the chard and cook until wilted, 1 to 2 minutes.
  • Add the beans, ½ cup water, and ¼ teaspoon each salt and pepper; bring to a boil. Nestle the sausages in the beans.
  • In a bowl, combine the bread crumbs and the remaining teaspoon of oil. Sprinkle over the sausage mixture. Transfer the skillet to oven; bake until golden, about 25 minutes.