LUNCH

Vegan | Gluten Free Lentil & Vegetable Soup

in ,
 

This is a great comforting lunch soup recipes for them cosy days. Recipe adapted from CenterCutCook

This soup goes perfect with out homemade bread recipe.

image from CenterCutCook

image from CenterCutCook

Ingredients 

  • Tablespoon of Olive oil

  • Teaspoon ofGarlic oil

  • 1 leak

  • 1 medium Potato

  • 1 carrot

  • 1/4 turnip

  • 2 sticks of celery

  • 1/2 cup of lentils

  • 1 pint of water

  • Vegetable Stock cube

  • Use what ever vegetables you have in

  • Salt and pepper to taste


Instructions 

  • Add a little olive oil and garlic oil to a large pan

  • Cut up leaks, celery, carrots, Turnip carrot, potato (any vegetables and amounts you have at home)

  • Sauté vegetables on medium heat for 5 minutes in the pan

  • Add vegan stock cube, cover with a pint of water add more if need be

  • At salt and pepper

  • Add 1/2 cup of red lentils

  • Bring to the boil then simmer

  • Cook for around 20 minutes

  • Then you can blend together or eat as it is

  • Add salt and pepper to taste before you serve

For more information Please see CenterCutCook

 

Vegan | Gluten Free BBQ Beans

in , , ,
 

This is the perfect recipe for a quick lunch, very tasty goes amazing with our homemade bread recipe or a jacket potato.

image from BoshTV

image from BoshTV

INGREDIENTS

  • 1⁄2 onion or 1/4 tsp asafoetida

  • 2 garlic cloves or a drizzle garlic oil

  • 1 tbsp olive oil

  • 1 tbsp tomato purée

  • 1⁄4 tsp smoked paprika

  • 1⁄4 tsp chilli powder ( use how ever much you want to make it spicy )

  • 1⁄4 tsp dried thyme

  • 1 tbsp light brown sugar

  • 1 tbsp light soy sauce

  • 1 x 400g tin cannellini beans

  • 2 large or 4 small slices good-quality fresh bread

  • 100g passata or use

  • dairy-free butter, for spreading fresh parsley leaves, to garnish, optional

  • salt and black pepper

METHOD

1.Medium saucepan on a medium heat

2. Peel and finely chop the onion and garlic or use asafoetida and garlic oil

3.Add the olive oil to the pan

4. Add the onion and garlic and stir until the onion is translucent and soft, about 10 minutes

5. Add the tomato purée, smoked paprika, chilli powder, thyme, sugar and soy sauce and stir them into the onions

6. Cook for a further 2 minutes

7. Drain and rinse the cannellini beans, then add them to the pan

8. Stir them around so that they’re covered in the sauce

9. Cook for another 2–3 minutes

10. Put the bread in the toaster or under the grill

11. Pour the passata into the pan and let it simmer until the sauce has

thickened, about 5 minutes

12. Chop the parsley, if using

13. Taste the sauce and season it with pepper and a little salt

14. Take the toast out of the toaster or grill and spread it with dairy-free butter

15. Put the beans on top, sprinkle over the parsley, if using, and serve immediately

For more information look at the Bosh recipe!

These BBQ Beans go amazing with our homemade bread!