Vegan Recipes

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Roasted Vegetable Lasagne

This is a great dish to convince committed carnivores that vegetarian meals can be delicious! My version is quite light on cheese- if you like, a bit of grated mozzarella between each layer would be a lovely addition. I think roasted vegetables make for a more summery lasagne- all we need now is some sunny weather!  

Serves 4
Tomato sauce
1 garlic clove, crushed
1 tbsp basil, chopped
1 tbsp tomato puree
300ml passata
salt and pepper
a squidge of umami paste (optional)

White sauce
25g butter
25g plain flour
300ml milk
Vegetables to roast (I used 2 parsnips, 2 carrots, 2 red onions, 3 mushrooms, 1 red pepper and 1 yellow pepper)
Olive oil 
A good handful of parmesan, grated
Lasagne sheets
Peel and core the parsnips and peel the carrots and onions. Chop all the vegetables into even sized pieces, about 3cm square. 

Preheat the oven to 210ºC. 
Add about 1 tbsp olive oil to a large roasting tin. Toss the parsnips and carrots in the oil (and any other root veg you’re using). Roast for 15 minutes, tossing regularly. Add the rest of the veg and a little more oil- toss so that all the veg is coated in oil. Roast for a further 30 minutes. When the veg has finished cooking, turn the oven down to 180ºC.
Meanwhile, make the white sauce. Melt the butter in a saucepan, whisk in the flour and gradually add the milk to make a thick sauce.
For the tomato sauce, heat 1 tbsp oil in a saucepan. Cook the garlic briefly, until just golden. Add the passata and tomato puree (and umami, if using). Bring to the boil and simmer to thicken. Season, and add the basil. 

To assemble the lasagne, smear a little of the white sauce on the base of a rectangular dish. Spread over half of the tomato sauce. Add half of the vegetables and spread out evenly. Add a layer of pasta; half of the remaining  white sauce; the rest of the tomato sauce; and the rest of the vegetables. Top with another layer of lasagne sheets, the rest of the white sauce and a good handful of grated parmesan. 

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Meal Planning

Another Monday, another meal plan!

Saturday- Indian spiced chicken with lemon rice and green beans
Sunday- Mexican lasagne with salad
Monday- Visiting family (so dinner out) 
Tuesday- Sage pancakes with bacon, onions and tomatoes
Wednesday- Posh fish fingers (haddock loin strips wrapped in pancetta) with sauted potatoes and onions and green beans 
Thursday- Pasta with roast veg
Friday- Slow rise pizza and salad 

Lunches will be a mixture of left over chicken sandwiches and various salads. I’ve got the usuals on my baking list- soya and linseed bread and blueberry muffins- as well as oat cookies. I’ve also done some extra baking for visiting family today- cheese scones and fancy biscuits from the The Biscuiteers Book of Iced Biscuits. I was given this book for my birthday earlier this year and it has to be one of my favourite presents ever. The book itself is beautifully presented and has really easy to follow instructions for baking and icing. The results have also been very well received! 
As usual, I’m linking with At Home With Mrs M. Just a final mention- I’m hosting Presto Pasta Nights this week and would love to see your favourite pasta recipes- full details of how to enter here.  

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Fried Eggplant

this is a really easy recipe! good for a snack or top with mozzarella cheese and tomato sauce and serve it as an entree.

what you’ll need:

  • 2 eggplants, skinned and sliced into rounds
  • vegetable oil [to spray pan with]
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 cup breadcrumbs
  • 3/4 c vegan honey musard or italian dressing

1. preheat oven to 425 and spray cookie sheet with vegetable oil

2. put dressing into one bowl and the breadcrumbs, salt, and garlic powder into another

3. dip individual rounds in dressing and then bread crumbs, coating all over

4. place on lightly oiled cookie sheet

5. bake for 15 minutes on each side

ta daaa

quick and easy vegan treat!

adapted from a recipe on