This Ragu base is perfect for lasagne, pasta bakes, tacos, nachos, stuffed spuds & more!!
Double this recipe and pop in the freezer - batch cooking saves time, money and helps to use any left overs… it’s all about planning ahead.
Serves at least 6-8 portions
Ingredients:
2 x onions finely chopped
6 x garlic cloves, peeled and finely chopped or grated
500g or 2 x big handfuls of mushrooms, super finely chopped (you can do this easily by blitzing them in a food processor)
Our Superpower Monster Mac ‘n’ Cheeze is a total winner for the whole family to tuck into! Get the kids involved in making this one - they’ll love helping make the sauce and squidge in the broccoli trees!
Serves 4-6
Prep time 5 mins
Cooking time 40 mins
Ingredients:
1 x medium sweet potato (peeled and chopped)
400g of macaroni pasta
320g of cooked Tenderstem broccoli
150g of planet based cheeze (grated)
2 x tbsp of plant based butter
This is a really simple one tray bake. Just a simple bit of chopping is all the work that is involved to rustle up complete, tasty dish full of flavour, and full of veg!
REAL FOOD FOR REAL LIFE - Chop, Roast and Ta-da dinner is served!
Serves 3 - 4
1 pack of your favourite plant based sausages (we used Linda McCartneys for this recipe)
1 aubergine
1/2 a butternut squash
2 red onions
8-10 cherry vine tomatoes
1 teaspoon of mixed dried herbs or a couple of sprigs of rosemary or thyme
Comforting, quick and simple to prep - our take on a regular mash is yummy way to enjoy one of our favourite winter roots!
Serves 4-6 people:
750g potatoes (approx. 4/5)
1/2 a large celeriac
2 cloves of garlic
Sea salt
Freshly ground black pepper
Plant based butter of your choice or Olive oil
Method:
Everyone loves mash and this one is our full on VEG OUT - POTATOES, CARROTS, SWEDE.
Serves 4-6 people:
750g potatoes (approx. 4/5)
1 swede
1/2 a bunch of carrots (approx. 4)
Sea salt
Freshly ground black pepper
Plant based butter of your choice or Olive oil
Method:
1. Peel and roughly chop the potatoes, swede and carrots. Place them in a large saucepan and cover with fresh cold water.
Quick, comforting and ooooh so creamy! Our garlic mushroom and kale pasta is a scrummy family favourite!
Follow Kelly & Kate rustle up this super pasta on our YouTube Channel!
Serves approx 4:
Whether you're a total pro at rustling up a crazy good curry or new to making your own - this recipe is simple to prep, full of flavour and totally delicious!
Ingredients for 6 - 8 people:
2 x red onions finely sliced
2 x white onions finely sliced
3 x garlic cloves finely chopped or grated
1 x red chilli finely chopped & deseeded
1 x large thumb size piece of ginger peeled and grated
2 x peppers red, green or yellow roughly chopped (large pieces)
Cauli has to be one of the all time cold-weather comfort-dishes! Serve it as the main event or as a side to a veg packed feast!
Ingredients to serve 4:
This is a brilliant centre piece for a Sunday roast or served with a selection of tasty salads and dips for a delicious dinner!
Ingredients:
1 Cauliflower
2 cloves of garlic
8 sprigs of thyme or 2 tsp of dried thyme
Olive oil
Sea salt
Freshly ground Black Pepper
Method:
1. Pre-head the oven to 180c / 350f / gas mark 4.
2. Pick off all the outer leaves from the cauliflower and trim the stalk on the base to make sure it can lay flat.
This is a really simple sauce and a great way to hide veg into a meal for children and adults alike! You can toss it through any pasta of your choice, mix it through veggie rice jumbles or even mix it through hot chickpeas and toasted kale!
Ingredients for 4 - 6 portions of sauce
2 carrots
1 courgette
A handful of mushrooms
1 pepper
1 onion
A handful of tomatoes
2 tsp fresh thyme leaves or dried oregano or dried mixed herbs
2-4 cloves of garlic
