healthy

Chana Masala (Vegan)

May 1, 2020 by hannahhossack 2 Comments

Chana masala – this easy vegan chickpea curry is quick and simple to make and full of flavour. It is made using mostly storecupboard ingredients so is perfect for when you are low on supplies!

This easy vegan chana masala is a wonderful storecupboard recipe for when you are running low on fresh supplies as it is made mostly with tinned ingredients and dried spices.

It is a hearty, healthy, flavour packed vegan meal that is really filling and high in protein and it is pretty quick to make too!

It is one of my favourite low-effort meals for when I don’t really feel like cooking because it is so simple to make but is still hugely delicious and satisfying.

What Is Chana Masala?:

Chana masala doesn’t really need an introduction, it is one of the most popular vegetarian curries around! It may also be called channay, chole masala, chole or chholay.

There are different ways of making it depending on the region, but it typically consists of chickpeas in a spicy, tangy tomato sauce.

It is richly flavoured, filling and pretty straightforward to make.

What To Serve With Chana Masala:

Chana masala is delicious served with rice, and my vegan naan bread is perfect for scooping it up. It would also be great with roti, chapati, poori or paratha.

I like it topped with a dollop of thick coconut yogurt (I like The Coconut Collaborative) to balance the tanginess, and a sprinkling of fresh coriander.

Can I Freeze It?:

Yes, chana masala freezes well. Allow it to cool to room temperature then place in a freezer-proof container and freeze.

More Vegan Curry Recipes:

Vegan mushroom and tofu korma

Chickpea, sweet potato and spinach curry

Red lentil dhal with roasted cauliflower and butternut squash

Easy lemongrass and coconut curry

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Chana Masala

Chana masala - this easy vegan chickpea curry is quick and simple to make and full of flavour. It is made using mostly storecupboard ingredients so is perfect for when you are low on supplies!

Course Main Course

Cuisine Indian

Keyword curry

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 3 people

Author Domestic Gothess

Ingredients

2 Tbsp oil
1 large brown onion peeled and finely chopped
4 cloves garlic peeled and crushed
1 Tbsp grated ginger (either fresh or from a jar)
2 cloves
2 cardamom pods bruised
1 stick cinnamon
1 bay leaf
2 green chillies deseeded and finely chopped (optional)
1 ½ tsp ground coriander
1 ½ tsp garam masala
½ tsp turmeric
½ tsp chilli powder
½ tsp ground cumin
½ tsp amchoor (or a squeeze of lemon juice at the end)*
¼ tsp black pepper
1 tsp dried fenugreek leaves (optional)
1 400 g (14 oz) tin of chopped tomatoes
2 400 g (14 oz) tins chickpeas drained and rinsed
salt to taste

Instructions

Heat the oil in a large pan over a low heat and add the chopped onion. Cook gently, stirring often, for about 10-15 minutes until soft and translucent. If it starts to catch on the the bottom of the pan you can add a splash of water as needed.
Add the garlic, ginger, cloves, cardamon, cinnamon, bay leaf and green chillies (if using) and cook for about 3 minutes.
Add the coriander, garam masala, turmeric, chilli powder, cumin, amchoor (if using) and pepper and cook for a couple more minutes.
Add the fenugreek leaves (if using), tinned tomatoes, chickpeas and a splash of water. Bring up to a gentle simmer and cook for about 15-20 minutes until thick. Stir often and add a splash more water if needed.
Season to taste with salt and add a squeeze of lemon juice if you did not add amchoor. You can add a little more garam masala if you feel it needs it.
Leftovers will keep in the fridge for 3 days.

Recipe Notes

*Amchoor powder is a sour, tangy, fruity spice made from dried green unripe mangoes. It can be found in Indian supermarkets and online. If you don't have any then a squeeze of lemon juice added after the curry has finished cooking is a decent substitute.

Vegetable Peanut Fried Rice

April 5, 2020 by hannahhossack Leave a Comment

Vegetable peanut fried rice – this delicious fried rice with vegetables, tofu and peanut butter is a healthy, protein-packed vegan meal that is quick and easy to make and tastes great!

This vegetable peanut fried rice is one of my all-time favourite meals and a regular fixture in my house. It is absolutely packed full of vegetables and provides plenty of protein with tofu and peanut butter.

It also tastes delicious, is very satisfying and is quick and easy to make too!

I love it as a healthy post-workout meal but it makes a great dinner any day. The leftovers are also brilliant re-heated so I’ll usually have it for dinner two days in a row, or dinner one day and lunch the next.

The peanut butter gives it loads of flavour and makes it more filling too. Soy sauce, sesame oil, sriracha, ginger and garlic really ramp up the flavour and I use a variety of vegetables in different colours to make it super healthy.

Each serving packs in at least 3 portions of your five a day!

What Vegetables To Use In This Vegetable Peanut Fried Rice:

I use red bell pepper, carrot, asparagus, baby sweetcorn, tenderstem broccoli, sugarsnap peas and mangetout but you can absolutely vary these to suit you/what you’ve got in the fridge.

Kale, spinach, pak choy, regular broccoli, green beans, edamame and mushrooms would all work well.

Just remember that some vegetables cook more quickly than others so you need to add the ones that take the longest to cook to the pan first.

What Kind Of Tofu?:

You need to use firm or extra firm tofu for this vegetable peanut fried rice, NOT silken tofu. Firm tofu will be found in the fridge section of the supermarket whereas silken tofu is the shelf-stable kind usually found by the tinned beans.

I like the Tofoo brand one best as there is no need to press it and I use one of the XL packs for this meal.

The Cauldron brand one is also fine but make sure that you squeeze out the excess water. You can also use a couple of packs of the Cauldron marinated tofu pieces instead.

(Obviously all this info is for the UK, I can’t recommend brands in other countries).

More Healthy Vegan Meals:

Vegan tofu moqueca

Easy lemongrass and coconut curry

Vegan cottage pie

Lentil, vegetable and butter bean chilli

Quick black-eyed bean soup

Chickpea, sweet potato and spinach curry

Sweet potato black bean chilli

Red lentil dhal with roasted butternut squash and cauliflower

Spiced carrot and pumpkin soup

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Vegetable Peanut Fried Rice

Vegetable peanut fried rice - this delicious fried rice with vegetables, tofu and peanut butter is a healthy, protein-packed vegan meal that is quick and easy to make and tastes great!

Course Main Course

Cuisine vegan

Keyword rice

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4 people

Author Domestic Gothess

Ingredients

300 g (1 ½ cups) rice (long grain, basmati or brown are all fine)
2 Tbsp oil (olive, coconut, canola or vegetable) divided
400 g (approx) (14 oz) firm tofu (I use Tofoo XL pack) diced
5 spring onions (scallions) thinly sliced
3 cloves garlic peeled and crushed
1 Tbsp ginger paste from a jar or 1 inch fresh, finely grated
1 red bell pepper diced
1 large carrot cut into matchsticks
160 g (5 ½ oz) tenderstem broccoli cut into bite sized pieces
145 g (5 oz) baby sweetcorn cut into bite sized pieces
160 g (5 ½ oz) sugarsnaps
125 g (4 ½ oz) asparagus cut into bite sized pieces
160 g (5 ½ oz) mangetout
120 g (½ cup) smooth peanut butter
1 Tbsp toasted sesame oil
1 Tbsp maple syrup
5 Tbsp light soy sauce
2 tsp sriracha hot sauce
salt and pepper

Instructions

Cook the rice according to the instructions on the packet.
While the rice is cooking, heat 1 Tbsp of the oil in a large frying pan and add the diced tofu. Cook over a medium heat, turning frequently, until the tofu is golden on all sides. Set aside.
Heat the other Tbsp of oil in a large wok over a high heat. Add the chopped spring onions (scallions) and cook for a minute.
Add the crushed garlic, ginger, chopped bell pepper, carrots and tenderstem broccoli and cook for a minute or two, stirring often.
Add the baby sweetcorn, sugarsnaps, asparagus and mangetout. Cook for a couple more minutes, stirring frequently, until the vegetables are tender but still have some crunch.
Turn down the heat to low. Add the peanut butter, sesame oil, maple syrup, soy sauce and sriracha and stir until the peanut butter has melted. Remove the pan from the heat.
Once the rice is cooked add it to the pan of vegetables along with the tofu and stir through until it is well coated with the sauce. Season to taste with salt and pepper (and more soy sauce if needed) and serve.
Store leftovers in the fridge for up to two days.

Recipe Notes

You can vary the vegetables to suit you/what you've got in the fridge. Kale, spinach, pak choy, regular broccoli, green beans, edamame and mushrooms would all work well.
Just remember that some vegetables cook more quickly than others so you need to add the ones that take the longest to cook to the pan first.
The weight given for the tofu is approximate as it tends to come in odd weights. I usually use a Tofoo brand XL pack, but a pack of Cauldron tofu is fine too. You can also use a couple of packets of the Cauldron marinated tofu instead.

Vegan Cottage Pie

March 12, 2020 by hannahhossack Leave a Comment

Vegan cottage pie – this vegan shepherd’s pie is the ultimate vegan comfort food! A meat-free mushroom and lentil base is topped with a cloud of fluffy mashed potato making a hearty, filling, healthy meal.

Cottage pie or shepherd’s pie? Traditionally cottage pie is made with beef and shepherd’s pie with lamb, but given that this vegan version obviously contains neither of those I guess that either name will do!

Call it what you will, this vegan cottage/shepherd’s pie is the ultimate in hearty comfort food meals. I used a mixture of finely chopped chestnut mushrooms and tinned lentils to replace the usual meat, making it both filling and healthy.

Sundried tomatoes, red wine, herbs, soy sauce and vegetable stock give the sauce tonnes of flavour, I also add some nutritional yeast to the mashed potato for even more flavour (and extra vitamins!).

How To Make Vegan Cottage Pie:

(For ingredients and full instructions see the recipe card below)

Start by gently frying finely chopped red onion, leek, celery and carrots in some of the oil from a jar of sundried tomatoes. This is a great, umami-packed ingredient that is so often thrown away; save your sundried tomato oil people!

Add in finely chopped chestnut mushrooms, sundried tomatoes, crushed garlic and dried rosemary and thyme and continue to cook until the mushrooms are soft and all of the excess liquid has evaporated.

Pour in some red wine (check it’s vegan friendly, lots aren’t) and stir until it has mostly evaporated then add tinned tomatoes, soy sauce, vegetable stock, a pinch of sugar and a tin of drained green or brown lentils.

Simmer for 15-20 minutes until it has reduced to a thick sauce then season to taste with salt and pepper.

While the sauce is cooking, peel and chop your potatoes, place them in a pan of cold salted water and bring up to a simmer, cook until tender then drain.

Mash the potatoes with some vegan butter/spread, milk (I use oat), nutritional yeast and salt and pepper.

Pour the cooked filling into a large baking dish and spoon the mashed potato in dollops on top. Spread the potato level then rough up the surface, either with the back of a spoon to create swirls or drag the tines of a fork through it in lines. This helps the top become crisp and delicious.

Bake for about half an hour until golden then serve. (I like to serve it with some steamed broccoli on the side).

Can I Freeze It?:

Yes. Either the whole pie or potions thereof can be frozen in an airtight container. Allow to defrost then reheat in the oven or microwave.

More Vegan Comfort Food Recipes:

Vegan corn chowder

Classic vegan lasagna

Vegan chilli cornbread pie

Vegan sausage casserole

Chickpea, sweet potato and spinach curry

Vegan pumpkin mac and cheese

Lentil, vegetable and butter bean chilli

Vegetable and pearl barley stew with herby dumplings

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Vegan Cottage Pie

Vegan cottage pie - this vegan shepherd's pie is the ultimate vegan comfort food! A meat-free mushroom and lentil base is topped with a cloud of fluffy mashed potato making a hearty, filling, healthy meal.

Course Main Course

Cuisine British

Keyword pie

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Servings 6 people

Author Domestic Gothess

Ingredients

Filling:

2 Tbsp oil from a jar of sundried tomatoes
1 large red onion peeled and diced
1 large leek finely chopped
3 sticks celery finely chopped
3 large carrots finely chopped
300 g (10 ½ oz) chestnut mushrooms very finely chopped
4 cloves garlic peeled and crushed
8 sundried tomatoes finely chopped
1/2 tsp dried rosemary
1/2 tsp dried thyme
180 ml (¾ cup) vegan red wine
1 400 g (14 oz) tin chopped tomatoes
1 Tbsp soy sauce
1 vegetable stock cube
120 ml (½ cup) water
1 tsp sugar
1 400 g (14 oz) tin green or brown lentils drained
salt and pepper

Potato Topping:

1.5 kg (3 lb) potatoes (I use Maris Piper) peeled and cut into chunks
60 g (¼ cup) vegan butter/spread
15 g (4 Tbsp) nutritional yeast
120-180 ml (½-¾ cup) unsweetened non-dairy milk (I use oat)
salt and pepper

Instructions

Heat the sundried tomato oil in a large pan over a low heat and add the onion, leek, celery and carrot. Cook gently for about 10 minutes, stirring often, until soft.
Add the chopped mushrooms, crushed garlic, sundried tomatoes, dried rosemary and thyme and continue to cook until the mushrooms are soft and all of the excess liquid has evaporated.
Add the red wine and stir until it has mostly evaporated then add the tinned tomatoes, soy sauce, vegetable stock cube, water, sugar and drained lentils.
Simmer for 15-20 minutes until it has reduced to a thick sauce then season to taste with salt and pepper.
Preheat the oven to 200°C/400°F/gas mark 6.
While the sauce is cooking, place the chopped potatoes in a large pan of cold water with a pinch of salt and bring up to a simmer. Cook until tender then drain well.
Mash the potatoes with the vegan butter/spread, nutritional yeast and enough milk to make a smooth, creamy mash. Season to taste with salt and pepper.
Pour the cooked filling into a large baking dish (mine is 32 x 25 x 7cm / 12 ½ x 10 x 2 ¾ inches) and spoon the mashed potato in dollops on top. Spread the potato level then rough up the surface, either with the back of a spoon to create swirls or drag the tines of a fork through it in lines.
Bake for about half an hour until deep golden brown then serve.

Recipe Notes

Either the whole pie or potions thereof can be frozen in an airtight container. Allow to defrost then reheat in the oven or microwave.

Vegan Corn Chowder

February 26, 2020 by hannahhossack 2 Comments

Vegan corn chowder – this rich dairy-free sweetcorn and potato soup is hearty, comforting, creamy and absolutely delicious! It is also super easy to make and ready in just half an hour!

This deliciously creamy vegan corn chowder is a regular on my meal rotation. It is so hearty and satisfying yet healthy and nutritious, and you’ve got to love a meal thats ready in around half an hour!

For those of you who have never tried chowder before, it consists of a thick, creamy, chunky soup that is good all year round.

I love it served with buttered crusty bread for a hearty, filling meal, though it would also make a good starter served in smaller portions.

What Makes This Vegan Corn Chowder So Creamy?:

This sweetcorn chowder is so deliciously rich and creamy thanks to a three-pronged approach:

1. Flour to thicken – I mix some plain flour into the vegetables before adding the liquid, much like making a roux. This helps to thicken the soup.

2. Coconut milk – adding a tin of coconut milk makes the soup deliciously creamy. Either full fat or light coconut milk is fine, though full-fat will give a creamier result.

I can’t taste the coconut at all but if you really don’t like coconut, or are allergic to it, then you can use a creamy unsweetened non-dairy milk such as soy or cashew instead. It won’t be quite as rich and creamy as coconut, but still delicious!

Alternatively, you could use half non-dairy milk and half soy or oat cream for a richer result.

3. Blending some of the soup – I blitz about 1/4 of the corn chowder in a blender until it is really smooth then add it back in to the rest of the soup. This makes the chowder extra thick and creamy but means that it still retains plenty of texture.

How To Make Vegan Corn Chowder:

(For ingredients and full instructions see the recipe card below)

Heat some vegan butter/margarine in a large pan. You can use olive or coconut oil if you prefer but I like butter best for flavour. Add finely chopped onion and celery and cook gently until soft and translucent.

Add diced red bell pepper, crushed garlic, thyme, smoked paprika and a bay leaf and cook for two more minutes, stirring often.

Add plain flour and cook for another minute, stirring constantly.

Gradually stir in vegetable stock, adding just a little bit at a time and stirring it in well before adding more. This way you will avoid lumps of flour in the soup.

Once you have added all the stock, stir in coconut milk, nutritional yeast, diced potatoes, frozen corn, a dash of hot sauce and some salt and pepper.

Bring up to a simmer and cook for 10-15 minutes until the potatoes are tender.

Transfer ¼ of the soup to a blender and blitz until smooth. Return the blended soup to the pan and stir through. Taste and season with more salt and pepper as required.

Serve with crusty buttered bread!

More Vegan Soup Recipes:

Spiced carrot and pumpkin soup

Quick black-eyed bean soup

Spiced red lentil and root vegetable soup

Autumn minestrone

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess.

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5 from 1 vote

Vegan Corn Chowder

Vegan corn chowder - this rich dairy-free sweetcorn and potato soup is hearty, comforting, creamy and absolutely delicious! It is also super easy to make and ready in just half an hour!

Course Main Course, Soup

Cuisine American

Keyword soup

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4 people

Author Domestic Gothess

Ingredients

2 Tbsp vegan butter/margarine (or use olive oil)
1 large brown onion peeled and diced
2 sticks celery finely chopped
1 large red bell pepper diced
4 cloves garlic peeled and crushed
1 tsp dried thyme (or 4 sprigs fresh)
rounded 1/2 tsp smoked paprika
1 bay leaf
3 Tbsp plain (all-purpose) flour
750 ml (3 cups) vegetable stock
1 400 ml (14oz) can coconut milk (either light or full fat is fine)*
3 Tbsp nutritional yeast (optional)
600 g (2 large) potatoes diced
600 g (4 cups) frozen sweetcorn
1 rounded tsp sriracha hot sauce (optional)
salt and pepper

Instructions

Heat the butter in a large pan over a low heat. Add the onion and celery and cook gently for about 10 minutes until soft and translucent.
Add the red pepper, garlic, thyme, paprika and bay leaf and cook for two more minutes, stirring often. Add the flour and cook for another minute, stirring constantly.
Gradually stir in the stock, adding just a little bit at a time and stirring it in well before adding more. This way you will avoid lumps of flour.
Once you have added all the stock, stir in the coconut milk, nutritional yeast, potatoes, corn and hot sauce and some salt and pepper. Bring up to a simmer and cook for 10-15 minutes until the potatoes are tender.
Transfer ¼ of the soup to a blender and blitz until smooth. Return the blended soup to the pan and stir through. Taste and season with more salt and pepper as required.

Recipe Notes

*I can't taste the coconut at all but if you really don't like coconut, or are allergic to it, then you can use a creamy unsweetened non-dairy milk such as soy or cashew instead. It won't be quite as rich and creamy as coconut, but still delicious!

Alternatively, you could use half non-dairy milk and half soy or oat cream for a richer result.

Spiced Carrot And Pumpkin Soup (Vegan)

October 23, 2019 by hannahhossack 4 Comments

Spiced carrot and pumpkin soup – this delicious, warming vegan soup is easy to make and the perfect meal for Autumn. It is hearty and comforting and sure to become a family favourite you will want to make on repeat throughout the colder months.

I make a lot of soups throughout Autumn and Winter and this spiced carrot and pumpkin soup is a new favourite of mine.

It is full of warming flavours, easy to make and very good for you! Pumpkin and carrot are both great sources of vitamin A, as well as fibre, antioxidants and vitamin C, along with lots of other vitamins and minerals.

Just the kind of healthy boost you need during cold season! It is also dairy-free, gluten-free and vegan so it’s a meal that everyone can enjoy!

The soup is velvety smooth and the slight sweetness of the pumpkin and carrot balances out the warm spices beautifully.

Top it off with a swirl of (soy/oat/cashew) cream and a sprinkle of pumpkin seeds and serve with toasted, buttered crusty bread for a fulfilling meal you will want to make again and again throughout Autumn and Winter!

How To Make Spiced Carrot And Pumpkin Soup:

(For ingredients and full instructions see the recipe card below)

Start by gently frying a chopped onion in some olive oil until it is soft and translucent.

Add peeled and diced pumpkin or butternut squash, diced carrots, crushed garlic and grated fresh ginger and cook for a couple more minutes, stirring often.

Add your spices – coriander, cumin, paprika, turmeric, nutmeg, chilli powder and cardamom and a few sprigs of fresh thyme and cook for another minute.

Add vegetable stock and some salt and pepper and simmer the soup for 20-30 minutes until the vegetables are soft.

Remove the thyme sprigs and blend the soup, either with a stick blender or transfer it to a blender if you don’t have one of those. Add a splash of non-dairy milk or water as needed to get it to a consistency that suits you.

Taste and add more salt and pepper as needed then serve.

Top Tips:

You can use either a variety of eating pumpkin or squash (such as butternut squash) to make this soup. If you use pumpkin then make sure that it is an eating one, not one for carving as they are watery and lacking in flavour.

If you want a creamier, richer soup then you can add a splash of (non-dairy) cream or milk when you blend the soup.

This spiced carrot and pumpkin soup will keep in the fridge for a few days so it’s great for quick lunches!

Can I Freeze This Spiced Carrot And Pumpkin Soup?:

Yes absolutely! Simply place your leftover soup in a freezer-proof container and store for up to a couple of months and re-heat as needed.

More Vegan Soup Recipes:

Quick black-eyed bean soup

Autumn minestrone soup

Spiced red lentil and root vegetable soup

Carrot and coriander soup

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Spiced Carrot And Pumpkin Soup (Vegan)

Spiced carrot and pumpkin soup - this delicious, warming vegan soup is easy to make and the perfect meal for Autumn. It is hearty and comforting and sure to become a family favourite you will want to make on repeat throughout the colder months.

Course Soup

Cuisine British

Keyword soup

Prep Time 15 minutes

Cook Time 40 minutes

Servings 4 people

Calories 240 kcal

Author Doestic Gothess

Ingredients

2 Tbsp olive oil
1 large brown onion peeled and chopped
1 kg (35 oz) pumpkin or butternut squash (about 1.2 kg unprepared weight) peeled, deseeded and diced
600 g (21 oz) carrots (about 6 medium) peeled and diced
3 cloves garlic peeled and crushed
1 inch piece fresh ginger peeled and grated
1/2 tsp ground coriander
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp turmeric
1/4 tsp ground nutmeg
1/4 tsp chilli powder
a pinch ground cardamom
3 sprigs fresh thyme
1 litre (4 cups) vegetable stock
salt and pepper
non-dairy milk as needed (optional)

Instructions

Heat the olive oil in a large pan and gently fry the chopped onion for 5-10 minutes until it is soft and translucent.
Add the diced pumpkin/butternut squash and carrots and the crushed garlic and grated ginger. Cook for a couple more minutes, stirring often.
Add the coriander, cumin, paprika, turmeric, nutmeg, chilli powder, cardamom and thyme and cook for another minute while stirring.
Add the vegetable stock and some salt and pepper. Bring up to a simmer and cook for 20-30 minutes, stirring every now and again, until the vegetables are soft.
Remove the thyme sprigs and blend the soup until it is totally smooth. I use a stick blender.
Add a little non-dairy milk or water as needed until the soup is the desired consistency. Taste and add more salt and pepper as needed.
Store any leftovers in the fridge for up to 4 days.

Recipe Notes

If you want a creamier, richer soup then you can add a splash of (non-dairy) cream or milk when you blend the soup.

This spiced carrot and pumpkin soup will keep in the fridge for a few days so it’s great for quick lunches!

Quick Black-Eyed Bean Soup (Vegan)

October 8, 2019 by hannahhossack 1 Comment

Quick black-eyed bean soup – this quick and easy black eye bean, vegetable and coconut soup is a fast, delicious and healthy vegan option for lunch or dinner.

I make this quick black-eyed bean soup a lot when I am in need of a fast but healthy meal that doesn’t take a lot of effort to make.

It is so simple to whip up but it is absolutely delicious, especially if you serve it with some buttered crusty bread to mop up the juices.

It consists of a base of fried onion, celery and red bell pepper, with a tin of black-eyed beans providing the bulk.

Chipotle chilli paste, coconut milk, vegetable stock, garlic and dried thyme give it lots of flavour. It has a delicious creamy, smokey taste that is quite different to your usual soup!

How To Make Quick Black-Eyed Bean Soup:

(For ingredients and full instructions see the recipe card below)

Start by gently frying some finely chopped onion and celery in a little olive oil for about 5 minutes until it is soft and translucent.

Add diced red bell pepper, crushed garlic and dried thyme and continue to cook for a couple more minutes, stirring often.

Add a tin of rinsed and drained black-eyed beans, chipotle paste, coconut milk, a crushed vegetable stock cube and some salt and pepper.

Simmer the soup for ten minutes, stirring every now and again, then taste and add more seasoning as needed and serve with crusty bread or toast.

Top Tips:

This black-eyed bean soup will keep in the fridge for a few days so it’s great for quick lunches!

The recipe makes two portions but can easily be doubled if you want to make a larger batch.

You can swap the black-eyed beans for another type of bean if you prefer; black beans would work well with the flavours.

Make sure you use tinned (canned) coconut milk, not the drinking kind in a carton. I use light coconut milk to keep the soup a little lower in calories but full fat is fine too.

The soup can be frozen and defrosted in the microwave as needed.

More Soup Recipes:

Spiced carrot and pumpkin soup

Autumn minestrone soup

Vegetable and pearl barley stew with herby dumplings

Spiced red lentil and root vegetable soup

Carrot and coriander soup

Spiced yellow split pea and sweetcorn soup

Spiced roast pumpkin soup

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Easy Black-Eyed Bean Soup (Vegan)

Quick black-eyed bean soup - this quick and easy black eye bean, vegetable and coconut soup is a fast, delicious and healthy vegan option for lunch or dinner.

Course Soup

Cuisine vegan

Keyword soup

Prep Time 5 minutes

Cook Time 20 minutes

Servings 2 people

Calories 411 kcal

Author Domestic Gothess

Ingredients

1 Tbsp olive oil
1 small brown onion peeled and finely chopped
1 stick celery thinly sliced
1 red bell pepper diced
2 cloves garlic peeled and crushed
1 heaped tsp chipotle paste
1 400ml (14 oz) tin (can) coconut milk (not the drinking variety) I use light
1 vegetable stock cube crushed
1/4 tsp dried thyme
1 400 g (14 oz) tin (can) black-eyed beans (235g drained weight) rinsed and drained
salt and pepper

Instructions

Heat the olive oil in a saucepan and add the finely chopped onion and celery. Cook over a low heat for five minutes or so, stirring every now and again, until soft and translucent.
Add the diced red pepper, crushed garlic and dried thyme and cook for a couple more minutes.
Add the chipotle paste, coconut milk, stock cube and black-eyed beans. Bring up to a simmer and cook for about 10 minutes, stirring every now and again, until everything is heated through and the vegetables have softened.
Season to taste with salt and pepper and serve with bread or toast.

Recipe Notes

This black-eyed bean soup will keep in the fridge for a few days so it's great for quick lunches!

The recipe makes two portions but can easily be doubled if you want to make a larger batch.

You can swap the black-eyed beans for another type of bean if you prefer; black beans would work well with the flavours.

Make sure you use tinned (canned) coconut milk, not the drinking kind in a carton. I use light coconut milk to keep the soup a little lower in calories but full fat is fine too.

The soup can be frozen and defrosted in the microwave as needed.

Easy Lemongrass And Coconut Curry (Vegan)

June 19, 2019 by hannahhossack 1 Comment

Easy lemongrass and coconut curry – this delicious vegan vegetable and tofu curry is really quick and simple to make and so full of flavour. It is also a healthy, high protein meat free meal.

I’ve been making this easy vegan lemongrass and coconut curry a lot recently. It is really quick and simple to throw together, tastes great and is healthy to boot!

It is a creamy, lightly spiced, flavourful coconut and lemongrass sauce with loads of veg and tofu. Served with rice it makes a great, quick midweek meal.

I take a few shortcuts to make it easier to cook – I use lemongrass and ginger pastes from a jar rather than from fresh; and you can even go as far as using garlic and chilli from a jar too if you like.

This just cuts down on time spend chopping and peeling and makes this meal more achievable for a quick weeknight dinner.

Most supermarkets sell jars of pre-prepared lemongrass, ginger, garlic and chilli alongside the spices and they keep in the fridge for a while so I love keeping some around for quick meals.

A High Protein Vegan Meal:

This lemongrass curry is high in protein – first off we’ve got tofu, an obvious choice for plant based protein, but I also added frozen edamame (soy beans) which contain even more protein per 100g than tofu.

Both tofu and edamame are a source of complete protein, meaning that they contain all nine essential amino acids.

I also added tenderstem broccoli which I love and could happily eat it every day, which is good because it is super healthy and is also one of the higher protein vegetables!

How To Make Easy Vegan Lemongrass and Coconut Curry:

Heat a little olive oil in a large pan and add in crushed garlic, sliced spring onions, red pepper and chilli. Fry gently for about five minutes until softened. (If you want to use garlic and chilli pastes from a jar rather than fresh then add them in the next step instead).

Add in lemongrass and ginger pastes (plus the garlic and chilli if using), some garam masala and turmeric and fry for another minute until fragrant.

Add in coconut milk (from a tin, not the drinking kind. Either light or full fat is fine) and crumble in a vegetable stock cube. Bring the sauce up to a simmer.

Add tenderstem broccoli and frozen edamame and simmer for about 10 minutes until the broccoli is tender. Season to taste with salt and pepper.

While the curry is cooking, place some cornflour (cornstarch) in bowl with a little salt. Add cubed firm tofu and toss to coat. The cornflour is optional – it helps to make the tofu crispy but you can omit it if you like.

Heat a little olive oil in a frying pan and add the tofu. Cook over a medium heat, turning every now and again until it is golden on all sides.

Stir the tofu into the curry and serve with rice.

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Easy Lemongrass And Coconut Curry (Vegan)

Easy lemongrass and coconut curry - this delicious vegan vegetable and tofu curry is really quick and simple to make and so full of flavour. It is also a healthy, high protein meat free meal.

Course Main Course

Cuisine vegan

Keyword curry

Prep Time 10 minutes

Cook Time 20 minutes

Servings 2 people

Calories 532 kcal

Author Domestic Gothess

Ingredients

2 Tbsp olive oil divided
2 cloves garlic crushed (or 1 tsp garlic paste from a jar)
2 spring onions (scallions) thinly sliced
1 red bell pepper sliced
1 red chilli finely chopped (or 1 tsp chilli paste from a jar)
2 tsp lemongrass paste (from a jar)
2 tsp ginger paste (from a jar) (OR a 1 inch piece fresh ginger, grated)
2 tsp garam masala
1 tsp turmeric
400 ml (14oz) tin coconut milk (either full fat or light is fine)
1 vegetable stock cube
120 g (4oz) tenderstem broccoli
80 g (3oz) frozen edamame
280 g (10oz) firm tofu diced
1 Tbsp cornflour (cornstarch) (optional)
salt and pepper
cooked rice to serve

Instructions

Heat 1 Tbsp of the olive oil in a large pan and add the garlic, spring onions, red pepper and chilli. Fry gently for about five minutes until softened. (If you are using garlic and chilli pastes rather than fresh then add them in the next step instead).
Add the lemongrass and ginger pastes (plus garlic and chilli ones if using), garam masala and turmeric and fry for another minute.
Add the coconut milk and crumble in the stock cube. Bring up to a simmer.
Add the tenderstem broccoli and edamame and simmer for about 10 minutes until the broccoli is tender. Season to taste with salt and pepper.
While the curry is cooking, place the cornflour in bowl with a little salt. Add the cubed tofu and toss to coat. (Coating the tofu with cornflour is optional).
Heat the remaining Tbsp olive oil in a frying pan and add the tofu. Cook over a medium heat, turning every now and again until golden on all sides.
Stir the tofu into the curry and serve with rice.

Recipe Notes

The tofu I buy (Tofoo brand) comes in 280g packets which I realise is a slightly odd quantity; just use whatever weight the brand you buy comes in - enough for two people.

Recipe inspired by Gluten Free Cuppa Tea

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healthy

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All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.