Lentil, Cauliflower & Coconut Dal

Easy Simple Lentil, Cauliflower & Coconut Dal! I love this meal so much because it’s just so easy and simple to make, it’s budget friendly using mainly just pantry ingredients, and so delicious and comforting. It’s such a cozy meal especially during the cold winter evenings, but i love it in any weather with a side of salad. You can also freeze leftovers to use for meals during the week.

Serves 3-4

Ingredients

  • 1 small onion, finely diced
  • 2 cloves garlic, minced (or 2 tsp garlic granules)
  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • 1/2 tsp ground ginger
  • 1/2 tsp cumin
  • 1/2 tsp chilli powder
  • 250/300g frozen cauliflower florets
  • 1/2 can (200g) chopped tomatoes
  • 400g can coconut milk
  • 240g can lentils, drained & rinsed
  • juice of 1 lime
  • salt & pepper, to taste

Method

  1. Saute the onion & minced garlic in a saucepan with a little water (or oil if preferred) and cook on a high heat setting for 10 mins until the onion is see-through.
  2. Stir in all the spices, cook for 2 mins until fragrant.
  3. Pour in the coconut milk, 1/2 can chopped tomatoes, lentils, frozen cauliflower & lime juice, then bring to boil. Once it starts to bubble, turn the heat down to low, stirring occasionally, let it simmer for 30 mins until the sauce has thickened and reduced down.
  4. Season with salt & pepper, serve with rice & enjoy!

PS – If you ever end up making this recipe, let me know what you think by commenting below. I always love to hear what people think! Or if you managed to take a photo, post it on Instagram and tag @nourishingalex so i can see it and i will share it on my Insta-stories! THANKS! Alex ❤

The Vegan Cheeseburger

These vegan burgers are SO delicious, and perfect for me because i actually don’t like it too much when vegan burgers taste too “meaty”, so these are perfect if you are the same as me. The texture is crisp on the outside, yet soft on the inside, combined with the vegan cheese slices and burger fillings, these are so delicious, even the non-vegans LOVE them!

makes 6-7 burgers

Ingredients

  • 1 flax egg (1 tbsp milled flax seeds + 3 tbsp water)
  • 1/2 red onion, roughly diced
  • 1 fat clove garlic, sliced
  • 400g can black beans, drained & rinsed
  • 1 can lentils, drained & rinsed
  • 100g (about 3 tbsp) cooked quinoa/brown rice
  • 3-4 tbsp corn flour
  • 1 tsp smoked paprika
  • 1 tbsp soy sauce/tamari
  • a handful fresh flat-leaf parsley
  • salt & pepper, to taste

To Serve

Method

  1. First make the flax egg by adding 1 tbsp flax meal into a bowl with 3 tbsp water then mix together and put into the fridge to set.
  2. Preheat the oven to 200C/180C Fan oven/400F/Gas mark 6. Line a baking tray with non-stick baking parchment.
  3. Add the onion, garlic, lentils, black beans, cooked quinoa/brown rice, flax egg, smoked paprika, soy sauce, fresh parsley, corn starch, salt and pepper into a food processor and process for a couple of minutes until you form a paste.
  4. Cover the mixture and place in the fridge for 10 minutes to chill and which makes this easier to handle, or you can make it straight away (with messy hands), by making the burger mix into patty shapes using your hands, then placing the patties onto your lined baking tray.
  5. Bake the patties in the oven for 20-25 minutes, turning them half way through cooking time, until they are crisp on the outside and soft in the middle. Add the vegan cheese slices 3 minutes before end of cooking time.
  6. Arrange your burger buns by adding the vegan mayo & sriracha mayo on the bottom of the buns, then add the burgers on top, followed by the lettuce, tomato, pickles and tomato ketchup. ENJOY!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Vegan Lentil & Mushroom Cottage Pie

This is our family favourite meal to have! YES not only do i love this vegan cottage pie LOADS, but my daughter & partner love it too, so you know that it’s gotta be pretty yummy if the non-vegans love it too! It’s such a comforting traditional British meal, always so good to have on a rainy day (or whatever the weather actually)!

It’s very rare we have all the same meals at the dinner table sadly (yeah it’s tough cooking for 1 vegan, 1 little fussy eater & 1 “I’m not eating vegan food” man! But we deffo can enjoy eating this meal altogether which is brilliant and saves me a lot of time and energy cooking 3 separate meals! I’m really happy my family like it!

Serves 4

Ingredients

For the mashed potato:

  • 800g Maris Piper potatoes, peeled and sliced
  • Splash of dairy-free milk
  • 1 knob vegan butter/1 heaped tbsp vegan mayo
  • a few pinches of nutritional yeast (optional, but so good)
  • salt & pepper, to taste

For the filling:

  • 1 medium onion, finely diced
  • 4 cloves garlic, minced/finely grated
  • 2 medium carrots, finely diced
  • 150g mushrooms, finely diced
  • 1 tbsp tomato puree
  • 1/2 tsp dried rosemary
  • 1 veggie OXO stock cube
  • 300ml cold water
  • 1 can lentils, drained & rinsed
  • 1 tsp balsamic vinegar
  • 1 cup frozen peas
  • 1 tsp cornstarch
  • salt & pepper, to taste

Method:

  1. Preheat the oven to 200c/180c fan oven/400f/gas mark 6.
  2. Add your sliced potatoes to a pan of boiling water, once it starts to bubble, turn the heat down to low and simmer the potatoes until they are soft.
  3. Meanwhile to make the filling, add the onion, garlic & finely diced carrots to a saucepan with a little water/oil and bring to a medium-high heat setting, stirring frequently cook for about 10 minutes until the onion is see-through and the carrots have softened.
  4. Next add the mushrooms, cook for another 5 minutes until the mushrooms are soft and they become dry.
  5. Add in the tomato puree, dried rosemary & vegetable OXO cube, stirring frequently cook for 3 minutes until fragrant.
  6. Now add the water, lentils, balsamic vinegar & the frozen peas. Bring it all to boil, then once it starts to bubble, turn the heat down to low and simmer for about 15-20 minutes until the sauce has reduced. Stir in the cornstarch to make the sauce much more thicker and richer. Season with salt & pepper.
  7. Once the potatoes are soft, drain the water from the pan, then pour the potatoes back into the pan, then pour in the milk, add the vegan butter/mayo, season with salt & pepper and add a few pinches of nutritional yeast (optional, if you want a cheesy flavour).
  8. Mash the potatoes with a potato masher until they’re smooth, creamy & lump-free.
  9. Now pour the cottage pie filling into a medium-sized baking dish, then spoon over the mashed potato on top.
  10. Bake the cottage pie in the oven for 30 minutes, or until the potato is lightly golden and crisp on top. ENJOY!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Cheap & Tasty Lentil Bolognese

Oh i just love a good SPAG BOL, i love it so much and always have! This is is my favourite childhood meal of all time, and i love this vegan version even more!! The best thing is, it’s really easy and CHEAP to make, yet this is full of flavour, it’s delicious! I love vegan budget friendly healthy tasty meals like this!

Serves 3-4

Ingredients

  • 1 medium brown onion, diced
  • 2 cloves garlic, minced (or 2 tsp garlic powder)
  • 1 medium carrot, very finely diced
  • 100g mushrooms, finely diced
  • 2 tbsp tomato puree
  • 1 tsp sun-dried tomato paste
  • 1 tsp nutritional yeast, plus extra to sprinkle on top (optional)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 400g can chopped tomatoes
  • 400g can green lentils, drained & rinsed
  • salt & pepper, to taste

Optional add-ins

  • courgette, sliced
  • peppers, sliced
  • fresh spinach

Method

  1. Saute the onion, carrot and garlic in a saucepan with a little water/oil and cook on a medium-high heat for 4 minutes, or until all is soft and fragrant.
  2. Stir in the tomato puree & sun dried tomato paste, mix well for 1 minute, then add in the dried herbs and nutritional yeast (if using).
  3. Pour in the chopped tomatoes and lentils, bring to the boil.
  4. Once it starts to bubble, turn the heat right down, season with salt and pepper and simmer for about 15 minutes (add a little water to loosen up the sauce if you need to) cook until it has reduced down.
  5. While the sauce is simmering, cook the spaghetti according to packet instructions. Once cooked, drain the spaghetti through a colander.
  6. Serve the spaghetti in your bowl with the lentil bolognese, sprinkle with nutritional yeast and enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex  ❤