Creamy Sausage Fusilli

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Adam Warren

Ingredients

  • 1
    tbsp olive oil
  • 6
    plant-based sausages
  • 2
    banana shallots
    diced
  • 3
    cloves garlic
    crushed or finely chopped
  • 1
    large handful fresh basil
  • 1/2
    tsp dried oregano
  • 3
    sprigs thyme
    leaves only
  • 1
    tbsp tomato puree
  • 400
    g tin chopped tomatoes
  • 200
    mL passata
  • 30
    g plant-based cheese
  • 200
    mL oat cream
  • 500
    g fusilli

Instructions

1
Place a large frying pan on a medium-high heat with oil.
2
Remove the skin from each sausage using a sharp knife. Crumble up the sausage mince and place into the frying pan. Brown for several minutes until caramelised.
3
Next add the shallots and garlic to the same pan. Finely chop the basil stems and also add to the pan (set-aside the leaves for now), along with the oregano and thyme and fry for 3-5 minutes.
4
Add the tomato purée, chopped tomatoes and passata then simmer for 15 minutes (at this point cook the pasta).
5
When the time is up add the plant-based cheese, as well as the oat cream then stir thoroughly. Taste and adjust the seasoning if required.
6
Finally add the cooked pasta and top with fresh basil before serving.
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Place a large frying pan on a medium-high heat with oil.

Vegan Halloumi

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How to make rice in the microwave

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Crispy Tofu (Air Fryer)

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Gong Bao Tofu

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Ingredients

The Sauce

  • 100
    ml Vegetable stock
  • 2
    tsp Dark brown sugar
  • 2
    tbsp Dark soy sauce
  • 1
    tbsp Rice wine vinegar
  • 1
    tbsp Cornflour
  • 250
    g Firm tofu
    pressed and cut into chunks
  • 5
    tbsp Cornflour
  • 1
    tbsp 5-spice
  • Salt
  • Freshly ground pepper
  • Sunflower oil
  • 1
    Red or yellow pepper
    sliced
  • 5
    Tenderstem broccoli florets
  • 1
    Red chili
    de-seeded, chopped
  • 1
    Red onion
  • 5
    cm Ginger
    finely chopped
  • 100
    g Edamame beans
  • 100
    g Sweetcorn

Instructions

1
Place the tofu chunks into a freezer bag or container with lid, then add the cornflour, 5-spice, and a good amount of salt and pepper. Shake vigorously to ensure the tofu chunks are fully coated with the cornflour and then set-aside.
2
Meanwhile add a large frying pan onto the hob with a medium-high heat, then add enough sunflower oil to ensure the bottom of the pan is well coated. Once the oil is hot enough carefully add the tofu pieces. Fry evenly on all sides for around 15 minutes (a
3
Whilst the tofu is cooking place an additional frying pan on a medium-high heat and add an extra tablespoon of oil. Once hot add the sliced peppers and onions, along with the broccoli florets and fry for 6-8 minutes or until softened.
4
Next add the remaining ingredients (except those for the sauce) to the same pan for an additional 5 minutes.
5
Finally combine the sauce ingredients into a small jug then add it to the vegetables along with the cooked tofu. Ensure everything is coated well then serve with rice or noodles.
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Place the tofu chunks into a freezer bag or container with lid, then add the cornflour, 5-spice, and a good amount of salt and pepper. Shake vigorously to ensure the tofu chunks are fully coated with the cornflour and then set-aside.

Miso Veggies

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Ingredients

  • 1
    cup Basmati rice
  • 2
    cups Cold water
  • 1
    tbsp Dark soy sauce
  • 1
    tsp Sesame oil
  • 1
    Red pepper
    diced
  • 1
    Brown onion
    chopped
  • 1
    Red chili
    de-seeded, finely chopped
  • 50
    g Edamame beans
  • 50
    g Sweetcorn
  • 50
    g Chestnut mushrooms
    quartered
  • 5
    Broccoli florets
    quartered if too large
  • 3
    tsp Miso paste
  • 2
    tbsp Sesame oil
  • 2
    tbsp Light soy sauce

Instructions

1
Place the rice, water and dark soy sauce in a large saucepan and place on a high heat. Give everything a stir, place the lid on, then bring to the boil and simmer for around 12 minutes until the water has fully absorbed.
2
Meanwhile, place a frying pan on a medium heat with the sesame oil. Once the pan is hot enough add the peppers and onions then cook for 8-10 minutes, then add the chopped chilli, edamame beans, mushrooms, sweetcorn and broccoli for an additional 5 minutes
3
Once the rice has cooked, remove the saucepan from the heat and add the miso paste, sesame oil and light soy sauce, then mix through.
4
Combine the rice with the stir-fry vegetables and serve.
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Place the rice, water and dark soy sauce in a large saucepan and place on a high heat. Give everything a stir, place the lid on, then bring to the boil and simmer for around 12 minutes until the water has fully absorbed.

No-chop Bean Chilli

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Adam Warren

Ingredients

  • 1
    tbsp Olive oil
  • 200
    g Frozen vegetable mix
  • 1
    tsp Dried oregano
  • 1/2
    tsp Garlic granules
  • 1/4
    tsp Chilli flakes
  • 400
    g Tomatoes
    can, chopped
  • 1/2
    Vegetable stock cube
    crumbled
  • 1
    tbsp Maple syrup
  • 1
    tbsp Tomato puree
  • 1
    tsp Paprika
  • 1
    tsp Ground coriander
  • 1/2
    tsp Ground cumin
  • 1/4
    tsp Ground cinnamon
  • 1
    Thyme sprig
    leaves only
  • 400
    g Black beans
    tin, drained
  • 400
    g Cannelini beans
    tin, drained
  • Salt
  • Freshly ground pepper
  • 100
    g Frozen sweetcorn
  • sprinkle Coriander
    frozen

Instructions

1
Heat a heavy-based casserole dish over a medium-high heat. Add oil. Once the oil is hot enough add vegetable mix and fry for 8-10 minutes. Stir occasionally.
2
Next add the remaining ingredients except for the sweetcorn and coriander, and season well. Leave to simmer with the lid on for 15 minutes.
3
Finally remove the lid and add the frozen sweetcorn before leaving for the final 5 minutes.
4
Top with the frozen coriander and serve.
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Heat a heavy-based casserole dish over a medium-high heat. Add oil. Once the oil is hot enough add vegetable mix and fry for 8-10 minutes. Stir occasionally.

Red Lentil Dahl

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Adam Warren

Ingredients

  • 1/2
    tsp Tumeric
  • 400
    g Chopped tomatoes
  • 300
    g Red Lentils
  • Salt
  • Freshly ground pepper
  • 1
    tbsp Olive oil
  • 1
    Red chili
    de-seeded, finely chopped
  • 1
    tsp Cumin seeds
  • 2
    tsp Caster sugar
  • 1/2
    tsp Curry powder
  • 1/4
    tsp Salt
  • 1/4
    tsp Garlic granules
  • 1/4
    tsp Chili powder
  • 1/2
    Lemon
    juiced
  • handful Fresh coriander
    finely chopped
  • Rice
  • Vegan-friendly naan

Instructions

1
In a large saucepan add 300 g Red Lentils, 400 g Chopped tomatoes and 1/2 tsp Tumeric before adding 1 litre of boiling water, seasoning and stirring well.
2
Place on a medium heat and bring to the boil then reduce to simmer for 20 minutes. Start to cook the rice at this point.
3
With a few minutes remaining heat a casserole dish on a medium heat and add the oil. Once hot enough add the chopped chilli and cumin seeds for 30 seconds.
4
Carefully ladle the lentils into the casserole dish then add the remaining ingredients. Stir well and cook for 5 mins. Serve with rice and naan.
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In a large saucepan add 300 g Red Lentils, 400 g Chopped tomatoes and 1/2 tsp Tumeric before adding 1 litre of boiling water, seasoning and stirring well.

Spaghetti with Tomato & Basil Sauce

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Adam Warren

Ingredients

Tomato & Basil Sauce

  • 1
    tbsp Olive oil
  • 1
    Red onion
    finely chopped
  • 2
    cloves Garlic
    crushed
  • 1/4
    tsp Chili flakes
  • 1
    tbsp Red wine vinegar
  • 1
    tbsp Balsamic vinegar
  • 1
    tsp Dried oregano
  • 400
    g Tomatoes
    tin, chopped
  • 1
    tsp Caster sugar
  • small handful Basil leaves
    fresh
  • 30
    g Cherry tomatoes
  • Salt
  • Freshly ground pepper
  • 300
    g Wholewheat spaghetti
  • Table salt
  • Extra virgin olive oil

Instructions

1
Heat a medium-sized saucepan on a medium-high heat and add the olive oil. Once the oil is hot, add the onions and fry for 5 minutes or until softened.
2
Next add the crushed garlic along with the chilli flakes and fry for 2 more minutes.
3
Add both vinegars then leave to reduce for 3-4 minutes until the majority of the liquid has disappeared.
4
Place the remaining sauce ingredients into the saucepan and season well. Bring the contents to the boil then reduce the heat to a gentle simmer.
5
Add the saucepan lid and simmer for 10-15 minutes, stirring occasionally before setting aside.
6
Add pasta and boiling water to a large saucepan. Season with table salt. Add the lid and bring to the boil. Cook according to packet instructions.
7
Next use a stick blender and carefully blend until the sauce is smooth.
8
Drain the pasta and add the sauce, then serve with additional chopped basil, oregano and a drizzle of extra virgin olive oil.
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Heat a medium-sized saucepan on a medium-high heat and add the olive oil. Once the oil is hot, add the onions and fry for 5 minutes or until softened.

Sweet & Sour Crispy Tofu

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Adam Warren

Ingredients

Tofu

  • Salt
  • 100
    g Cornflour
  • Pepper
  • Olive oil
  • 400
    g Firm tofu

Veggies

  • 2
    Red peppers
    chopped
  • 1
    Red onion
    chopped
  • 3
    Spring onions
    sliced
  • 2
    cloves Garlic
    crushed
  • 100
    g Pineapple chunks
  • 100
    g Sweetcorn
  • 100
    g Edamame beans

Sauce

  • 1
    tbsp Sweet chili sauce
  • 1/2
    tbsp Sriracha sauce
  • 1/2
    tbsp Chili sauce
  • 1
    tbsp Plum sauce
  • 100
    ml Pineapple juice
    from tin
  • 1
    tsp Rice vinegar
  • 4
    tbsp Tomato ketchup
  • 1/2
    tsp Dark soy

Instructions

1
Add cornflour, seasoning and tofu to a container. Secure the lid and then shake the container well so that the tofu pieces are well coated.
2
Place a casserole dish onto a medium-high heat and add enough oil to fill the bottom of the pan by a few centimetres. Cook until crispy.
3
place a separate frying pan on a medium-high heat with an additional tablespoon of oil. Add the peppers and fry for 5 minutes before adding the onions.
4
Whilst the oil heats up, mix the sauce ingredients into a separate bowl then set-aside for now.
5
Continue cooking for a further 5 minutes before adding the garlic, pineapple chunks and remaining vegetables.
6
When the tofu is cooked, add to the veggies pan along with the sauce then stir through so that the sauce coats everything evenly. Serve with rice or noodles.
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Add cornflour, seasoning and tofu to a container. Secure the lid and then shake the container well so that the tofu pieces are well coated.