Recipe: Vegan Lentil & Mushroom ‘Stoup’

What makes the difference between a stew or casserole and a soup? I like to think it’s a fine line, and this ‘stoup’ kinda sits in the middle. You can add more stock or some vegan milk to thin it down for a soup, or blend it up more and reduce it for a stew-type dish. Whichever you choose, it’s absolutely delicious and I think one of my favourite winter lunches.

 photo Mushroom Lentil Soup_zpslbz1od61.jpgIt’s creamy, it’s comforting, real soul food. It’s garlick-y and slighty herby. There’s a kick of black pepper and a slight tang from a splash of vinegar. It’s not vinegar-y as such, but it helps to add a little bit of complexity that makes this really feel like a meal, and not just something you’ve thrown together. Add some toast or a bit of sourdough bread and this is a real hug in a bowl.

It’s also vegan! If you follow me on Instagram you’ll know I’ve set myself a challenge in 2019 to make as many of my lunchboxes as possible vegan. I’m not constraining myself too much by this, and if I’ve got meat or dairy that needs using then it will be thrown in, but I’d like to keep the majority of them vegan. And frankly, if they all taste as good as this it will be an easy job. If you’re not vegan, however, additions which could work well would be bacon (always), or simmer with a parmesan rind to add some extra flavour.

 photo Vegan Mushroom and Lentil Soup 10_zpsethbwgep.jpgIngredients (makes 4 lunch-time servings)

  • 150g dried Puy lentils
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 1 pack of mushrooms mushrooms, sliced
  • 2 cloves garlic
  • 1/2 tsp dried thyme
  • 2 tablespoons white wine vinegar
  • 1 cup vegan-friendly stock
  • 1/3 cup unsweetened plant-based milk—I used Oat milk

First up, cook your lentils. I tend to add boiling water and bring to a rolling boil, before reducing the heat and simmer for 20 minutes. Add plenty of salt, cook for another five minutes and then drain.

Meanwhile, heat the olive oil in a medium pan and cook the shallots until slightly softened and translucent, about 4 minutes. Add the sliced mushrooms to the pot, turn up the heat and stir fry for a few minutes. Add the garlic and thyme, and continue to try for 1 minute before adding the vinegar. Stir until evaporated, then add the drained lentils, vegetable stock and  milk to the pot. Stir and bring to a boil, before using a stick blender to whizz to your desired consistency. Add more milk or stock if you want a soup, or reheat and simmer until thick and stew-like. Check for seasoning, adding plenty of black pepper.

Serve hot with toast or bread. I also like to stir through some spinach – for lunchboxes I add a cube or two of frozen spinach in the morning before I leave the house.

 photo Vegan Mushroom and Lentil Soup 8_zpsdzcibo5b.jpgFor something so quick the result is so flavourful and cosy – it does taste as though it’s been simmering away for hours. It also makes my flat smell super good, so I’m down with that…

Do you have any lunchbox friendly vegan recipes?

Recipe: Vegan Coconut & Lime Ice-Cream

In case you haven’t heard, it’s been HOT in London over the last few days weeks months. It certainly feels like months now! The heatwave well and truly set in around June time, and it seems as though it’s here to stay. Luckily we’ve had a bit of rain and a few days of cooler weather just to remind us we are in the UK, but otherwise it’s been a solid few months of sunshine, sweaty Tube journeys and hiding in each shady spot we find. And eating ice-cream. Lots of ice-cream.

 photo Vegan Coconut IceCream_zps5tu770nn.jpgI’ve been trying to make homemade ice-cream a little more often this summer. I mean, given we have an ice-cream maker (the KitchenAid attachment) we have no excuse! We’ve found it so fun creating our favourite flavours, including an amazing brown-butter caramel drizzle (so, so good!) – but this is the first non-traditional one we’ve tried. We usually make an egg-custard base and go from there, but this is a cheat which involves no heat at all (which is wonderful, really, given it’s been too hot to consider cooking and baking recently). It’s super-simple, super-easy and only takes a few ingredients. Add in some of your time (most of it is spent waiting at the freezer until it’s ready!) and you’ve got some delicious vegan ice-cream that’s the perfect combination of indulgently creamy and refreshingly lime-y.

I’m not at all claiming that this is ‘healthy’ ice-cream, it’s still got heck of a lot of sugar and fat in it, but it does make my tummy happier than your standard dairy ice-cream whilst still being just as creamy and delicious. I also find the zingy-ness of the lime makes it super-refreshing and thirst-quenching, ideal on a hot day!

 photo Vegan Coconut and Lime Ice-Cream6_zpsnexmaszs.jpg photo Vegan Coconut and Lime Ice-Cream10_zpsddzzwabm.jpgRecipe (makes around 6 greedy servings)

  • 400ml coconut milk, shaken well
  • 2 limes, zest and juice
  • 60g sugar, caster is best here as it dissolves easier
  • Optional – some vegan yoghurt, just to increase the creaminess slightly

This recipe is really easy – simply mix all of the ingredients together, making sure the sugar is fully dissolved. Chill for thirty minutes, then churn in your ice-cream machine until frozen and ice-cream-like (around 20 minutes). Freeze until needed, and serve with extra lime zest. It’s also great served with gingerut biscuits!

If you don’t have an ice-cream maker, chill for around 3-4 hours, whisking every half an hour, then freeze until needed.

 photo Vegan Coconut and Lime Ice-Cream7_zpswdltgpal.jpgThis has become a real favourite recipe, and now I’m itching to try other coconut milk ice-creams. Next I’ll be doing a chocolate version, which I’m hoping will be like a frozen Bounty bar!

Have you tried making your own ice-cream?

Recipe: Vegan Keralan Curry with Cauliflower, Chickpeas & Pineapple

This is one of my all-time favourite curry recipes – full of fragrant flavours, packed with nutrients and veggies, and (best of all!) ready in around half an hour. It’s adapted from one of Jamie’s 15 Minute Meals, though I don’t have the equipment nor the brain speed to make it in that time.

This is a pretty typical Keralan Curry, although I make no claims that it is authentic. It is lighter and fresh in flavour, and more vibrant in texture than a North Indian curry – and as such it is less complex to make. It does need a couple of spices that might not be in everyone’s cupboard, but actually we find that we do use these quite often in curries.

And if you fancy skipping the vegan/veggie element, this curry sauce is amazing made with prawns or white fish – though I’d fry off an onion or a couple of shallots for a bit more texture. I’m also tempted to play around with different veggies, I can imagine it would be delicious with some sweet potato!

Recipe – 2 dinner portions plus 2 lunches, or 3 for dinner (easily scaled up, we’ve made for 8 before)

  • ½ cauliflower
  • 1 tablespoon coconut oil
  • Drizzle of vegetable oil
  • 2 teaspoon mustard seeds
  • 2 teaspoon fenugreek seeds
  • 2 teaspoon turmeric
  • 1 handful of dried curry leaves
  • 7 cm piece of ginger
  • 3 cloves of garlic
  • 6 spring onions
  • 1 fresh red chilli
  • 1 big bunch of fresh coriander
  • 1 tin coconut milk
  • 1 tin (400g) chickpeas
  • 1 tin (227g) pineapple in juice
  • 1 lemon

Remove the outer leaves from the cauliflower, then chop into small chunks and place on a baking tray. Drizzle with a little vegetable oil, then roast at 180C for around 10-15 minutes, or until lightly charred and starting to go tender.

Melt the coconut oil in a large pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves. Peel the ginger and garlic , and trim the spring onions. Pulse these, together with the chilli and coriander stalks in a food processor (I used a mini chopper) until they form a rough pasta, then stir into the spices. Add the coconut milk, drained chickpeas and the pineapple chunks (plus the juice from the pineapple).

When the cauliflower is cooked as above, add this to the curry and bring the whole thing to a boil for a few minutes. Season to taste, adding in around half the juice of the lemon. Serve sprinkled with the coriander leaves, alongside rice – I love it with brown basmati.

This has become such a staple in our house, it’s perfect for a Meatfree Monday meal, and is also great for lunches throughout the week. I can imagine it would be perfect if you’ve got a cold too, with the chilli and ginger being perfect for perking you up. Definitely one we’ll be making again and again throughout the year!

What’s your favourite vegan recipe?