Category: Mains

1. Garlicky Hummus and Mushroom Fusilli

   Posted on 12:00pm Saturday 20th Oct 2018

   

   Hummus and Mushroom Fusilli

   This recipe contains three amazing staple foods for a vegan; pasta, mushrooms and hummus!

   If you thought hummus was just for dipping your veg sticks in, you were wrong.

   This easy, budget-friendly pasta dish makes for a great filling dinner idea. You can swap out the pak choi for spinach if you'd prefer, as I know sometimes spinach is more readily available.

   Recipe

   Ingredients:

   • 2 Stems Pak Choi 
   • 2 White Onions, diced
   • 3 Garlic Cloves, crushed
   • 1Tin Chickpeas
   • 4 tbsp Olive Oil
   • Juice of 1/2 Lemon
   • 400g Fusilli
   • 300g Chestnut Mushrooms, sliced
   • Small Pack Dill, chopped

   Method:

   1. In a food processor, empty your tin of chickpeas (no need to drain them), your garlic, lemon juice and a pinch of salt and pepper and 2 tbsp of olive oil. Blend until combined and smooth.

   2. This is the time where you want to start cooking your pasta as per the instructions on the packet!

   3. In a pan, put your 2tbsp of olive oil and fry off your onions and mushrooms together until browned, then add your pak choi and fry off for another couple of minutes. 
      
      
   4. When your pasta is cooked, drain it and put it back in the pan you cooked it in, then add your mushroom mix and stir in your hummus sauce.

   Next

   Jack was over the moon when I made this for him. Anyone who knows him will tell you that he won't shut up about hummus and he's almost as bad when it comes to mushrooms!

   Do give this recipe a share if you liked it! We always appreciate it and if you've got a favourite pasta dish you love to make, share it in the comments below! We'd love to hear your thoughts.

   If hummus and mushrooms aren't your thing, why not try out our Avocado Pasta Recipe? 

   

   On to Avocado Pasta Recipe >>

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   Written by Amy Northwood
   Her-Bivore
   My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
   You can find me on Instagram

   

2. Pumpkin Soup

   Posted on 12:00pm Monday 1st Oct 2018

   

   Now that autumn is here, it’s time for me to bring out those October classics. There is nothing better on a cold day than dunking warm bread into a big bowl of delicious pumpkin soup, it’s such a great way to enjoy a wholesome, nutrient rich meal.

3. Autumn Stuffed Pumpkin with Wild Rice and Mushrooms

   Posted on 12:00pm Monday 1st Oct 2018

   

   When most people think about autumn, they think of cozy nights in with blankets, big warm jumpers and Halloween, and what would Halloween be without pumpkins? 

   This tasty vegetable is for more than just carving and throwing in the bin though, you can make anything from soups to cakes, and in this recipe, I'll be showing you how to utilise the WHOLE pumpkin. The 'skin on' approach here leaves a delicious texture to the pumpkin and crisps up with the salt and oil. 

   Recipe

   Yield: 3-4 Portions

   Time: 1 Hour 30 Minutes

   Ingredients:

   • 1 Medium Sized Pumpkin
   • 130g Wild Rice
   • 1 Tin Black Beans
   • 50g mushrooms, sliced
   • 2 Garlic Cloves, crushed
   • A few sprigs of Parsley, roughly chopped
   • 15g Pine Nuts or Cashews
   • 1 Bok Choy
   • 1 Vegetable Stock Cube
   • Juice of ½ Lemon
   • 4 tbsp Olive Oil

   Method:

   1. Cut the top off the pumpkin by carefully stabbing in a circle all the way around the top, leaving about 8cm each side of the stalk. Remove all the seeds, you can keep these and roast them separately as a healthy snack.
   2. Use 2 tbsp of oil and coat the pumpkin both inside and out, then season well and bake in the oven at 180c for about 45 minutes until tender. Keep the lid and roast it next to it.
   3. Cook your rice as her instructions on the packet, but add your vegetable stock cube to your boiling rice water, this will give your rice another layer of flavour.
   4. In a frying pan, on high heat, toss your nuts until toasted. Then take off and allow your pan to cool slightly.
   5. Add your remaining oil to the pan, along with your garlic, mushrooms, chopped bok choy, black beans and lemon juice and cook for a couple of minutes.
   6. Mix your rice with your pan ingredients, then stuff into your pumpkin. Return to the oven for about 10 minutes. Pop the lid back on for presentation and serve in the middle of the table!

   How was your pumpkin?

   I'd like to think you carved a face in your pumpkin regardless!

   Did you stick to the recipe or did you try some different ingredients? I'd love to hear what you did!

   If you've got an pumpkin left, you should try our pumpkin soup recipe. We hate waste and we love tasty food, so it's the perfect follow up recipe!

   

   On to Pumpkin Soup Recipe >>

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   Written by Amy Northwood
   Her-Bivore
   My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
   You can find me on Instagram

   

4. Hearty Vegetable Stew

   Posted on 12:00pm Thursday 27th Sep 2018

   

   With the cold weather fast approaching, I’m finding myself turning to those warming comfort dinners again. It’s time to start stocking up on recipes, or even stocking up on food.

   I’ve found this is a great one to make in a batch and then freeze as portions for later.

   The vegetable choice is completely interchangable, but try to stick with those winter roots. You can use parsnips, squash or even courgettes, whatever you've got around.

   ---

    

   Recipe

   Yield: 4 Portions

   Total Time: 2 Hours

   Ingredients:

   • 1 Swede, peeled and diced
   • 1 Carrot, grated
   • 2 Carrots, Diced
   • 2 Sticks of Celery, finely chopped
   • 1 Large White Onion
   • 2 Cloves Garlic, crushed
   • ¼ + 3 cups Vegetable Broth
   • 2 Large Handfuls Mushrooms, chopped
   • ½ cup Red Wine
   • 1 can Chopped Tomatoes
   • 2 Large Potatoes, peeled and diced
   • 1 Tube Tomato Paste
   • 1 Cup Frozen Peas
   • 1 tbsp Mixed Herbs
   • 1 tbsp Corn-starch 

   Method:

   1. In a pan, place your grated carrot, finely diced celery, half of your onion finely diced and ¼ cup of vegetable broth.
   2. Sauté this mixture on a high heat until the vegetables are nice and soft, this will only take a few minutes.
   3. Add the rest of your onion, diced, and your mushrooms and cook for a further 3 minutes.
   4. Add your red wine and cook off.
   5. Add the rest of your vegetable broth, tinned tomatoes, tomato paste and your chopped veggies.
   6. Bring to the boil, and then reduce to a simmer and add your peas, and then your corn starch.
   7. Mix well and then leave to simmer with a lid on for 40 minutes to an hour, until your vegetables are all nice and soft and your stew has reached the desired consistency.

   ---

    

   We have got tubs and tubs of this stocked away in our freezer. Now we can stay indoors all winter long and hibernate.
   
   Well, not really but it's a nice thought!
   
   What did you think of this recipe? Did you swap or add anything in? I'd love to hear your thoughts!
   
   The other great recipe to have on hand for the hibernation season is soup. You should check out our Minestrone recipe when you get the chance!

   

   On To Chunky Minestrone Recipe >>

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   Written by Amy Northwood
   Her-Bivore
   My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
   You can find me on Instagram

   

    

5. Spaghetti Bolognese

   Posted on 12:00pm Tuesday 18th Sep 2018

   

   Vegan Spaghetti Bolognese

   Bolognese always reminds me of dinners mum would make at home after work. Its quick and easy, but also has that unbeatable wholesome homemade feeling to it. If you're really pushed for time, you can use sauce from a jar instead. I used the Naturli 100% Plant Based Mince from Sainsburys, but you can subsitute that for mushrooms or cooked lentils if you prefer.

   Total Time: 1 hour

   Ingredients: 

   1 tbsp Olive Oil

   1 Large White Onion, finely diced

   2 Carrots, peeled and finely diced

   2 Garlic Cloves, finely chopped

   400g Pack of Naturli Vegan Mince OR 500g Mushrooms

   For the Bolognese sauce

   2x400g Tins Chopped Tomatoes

   A Few Sprigs of Fresh Basil, finely chopped

   1 Veg Stock Cube

   125ml Vegan Red Wine

   2 tbsp Tomato Paste

   Method:

   1. In a large saucepan on a low-medium heat fry off your onion, garlic  and carrots with 1 tbsp olive oil for around 5 minutes.
   2. Turn to a high heat and add your mince. Fry for a few minutes until the mince had started to brown, stirring constantly.
   3. Add your tinned tomatoes, chopped basil leaves, tomato puree, veg stock cube and 125ml vegan red wine.
   4. Bring to the boil and then reduce to a simmer. You'll need to let your sauce simmer for about 40 mintues until it is nice and thick.
   5. When your bolognese is nealy finished, cook your spaghetti by following the instructions on the packet. 
   6. Drain your spaghetti and either add to the pan of Bolognese, or serve underneath. 

   Voila! 

   What did you think of our Spaghetti Bolognese? We really want to try it with "Not Meat"balls next! What did you do differently? Did you serve it with anything else? We'd love to hear from you in the comments below.

   If you're feeling extra creative, why not try out our Vegan Pizza Recipe? You are only limited by your imagination when it comes to toppings and let's be realistic... Who doesn't like pizza! 

   <<BACK TO MAINS

   Written by Amy Northwood
   Her-Bivore
   My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
   You can find me on Instagram