Ingredients

Method

• 1 onion
• 2 cloves of garlic
• 1 tablespoon of olive oil
• ½ of a pack of Quorn mince meat
• Can of mixed beans
• Can of chopped tomatoes
• 2 tablespoons of soya sauce
• 1 table spoon of Worcester sauce
• 1 tablespoon of maple syrup
• Spices of your preference, I would go for cumin, chili, ginger
• Taco shells
• Vegan guacamole
• Salad leaves

1. Cook the onion and garlic in olive oil until golden.
2. Add Quorn mince meat and cook for a couple minutes.
3. Add the can of beans and tomatoes
4. Add all flavours – soya sauce, Worcester sauce, maple syrup and spices.
5. Cook until most of the liquid has been boiled down and the consistency is smooth but thick.
6. Put your taco shells in the oven or microwave for a couple minutes.
7. To prepare – spread the guacamole on the inside of the shells, place a small handful of salad leaves and place a generous handful of the mince and bean mix inside.

Ingredients

Method

• 1 tablespoon of olive oil
• 1 small finely chopped onion
• 2 cups of soaked lentils
• 1 stick of celery
• 1 medium carrot
• 400g of tined tomatoes
• 2 teaspoon of rosemary
• 1 teaspoon of basil
• 1 stock cube
• 1 teaspoon of salt

1. Heat up the oil in a pan and add garlic, onion, celery and carrots.
2. Cook for a few minutes, add the herbs, and continue to cook.
3. Add in soaked lentils, tinned tomatoes and half a can of water.
4. Bring to the boil and let simmer for 30 minutes.
5. Serve with your choice of pasta, rice or potatoes.

Ingredients

Method

• 2 tablespoons of sesame oil
• Two cloves of garlic
• Chopped mushrooms / vegan meat of choice
• 3 tablespoons of soya sauce
• 1 tablespoon maple syrup
• 1 nest of rice noodles
• 1 stock cube
• 1 teaspoon sugar
• ½ teaspoon chili
• ½ teaspoon ginger
• ½ teaspoon lemon juice
• Salad leaves
• Spring onion

1. Start by frying the garlic in a pan until golden.
2. Add the mushrooms.
3. Cook them in soya sauce.
4. Cook the noodles in hot water.
5. Add soy sauce, garlic, stock cube, sugar, spices and lemon juice to the noodles.
6. Serve with salad leaves, spring onion and the mushrooms.

Ingredients

Method

• 2 tablespoons of olive oil
• 400g of mushrooms, chopped
• 480g of roasted red peppers
• 2 small courgettes, diced
• 2 cans of chopped tomatoes
• 2 stock cubes
• 3 tablespoon of tomato puree
• Garlic puree

1. Heat up the oil in a saucepan and fry the courgettes and mushrooms for about 10 minutes.
2. Add the garlic puree and roasted peppers and cook for another 5 minutes before adding the tomato puree and stock cubes.
3. Pour over the tomatoes and some water and bring to the boil.
4. Reduce the heat and simmer for 30 minutes.
5. Serve with your favourite pasta.

Ingredients

Method

• 1 large onion
• 1 large carrot, peeled and diced
• 400g of chopped tomatoes
• 400g of chickpeas, drained
• 1 sweet potato, peeled and diced
• 1 courgette, chopped
• Salt and pepper
• 1 teaspoon of paprika
• 2 teaspoon of sugar
• Garlic puree
• 1 teaspoon of ground cinnamon
• 1 tablespoon of oil
• 1 tablespoon of tomato puree

1. Heat oil in a pan an add the onion, sweet potato, carrot, garlic puree and courgette.
2. Season with salt and cook for 5 minutes.
3. Add the tomato puree and the spices and cook for another 20 minutes until thickened.
4. Serve with couscous.