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Top 5 dishes made from vegan or veggie stock
1 . Fennel and mushroom soup - vegan
Fennel and mushroom soup - vegan
When i saw this flavour combination in a restaurant, i wasn’t too sure. But as i 💚fennel ... i thought i’d try it out. And it’s delicious!
Ingredient
400-500 g
mushrooms, halved
4 cloves
garlic, peeled
2 tbsp
olive oil
500 ml
vegan or veggie stock
Cooking instructions
* Step 1
Preheat oven to 200C.
* Step 2
On one baking tray, lay out the fennel and two of the garlic cloves. Drizzle with 1 tbsp of the oil.
* Step 3
On another baking tray, lay out the mushrooms and the other two garlic cloves. Drizzle with the other 1 tbsp of oil.
* Step 4
Roast the vegetables for 30 mins.
* Step 5
Put the vegetables in a blender with the stock and thyme. Or if you’re using a hand blender, put it all in a saucepan. Season well. Blend until smooth.
* Step 6
Serve with some more thyme leaves (and some fennel fronds if there were any). Enjoy 😋
Note: if there is a photo you can click to enlarge it
2 . Braised peas and lettuce - vegan
Braised peas and lettuce - vegan
This is a fresh spring/ summer dish. It’s good with rice or as a side.
This is adapted from an Ottolenghi recipe.
Ingredient
1 tbsp
olive oil
2 cloves
garlic, peeled and crushed
180-200 g
fresh peas
150 ml
vegan or veggie stock
4 sprigs
thyme
Cooking instructions
* Step 1
Heat the oil in a large shallow pan. Add the spring onions and garlic and sauté for about 5 mins.
* Step 2
Add the peas, thyme and stock. Simmer for about 5 mins.
* Step 3
Add the lettuce on top. Cook for about 6 mins. Stir it every so often. The lettuce needs to go soft - but not soggy.
* Step 4
Take off the heat. Remove the thyme. Add the mint and stir through.
* Step 5
Season. Sprinkle some lemon zest on top. Enjoy 😋
Note: if there is a photo you can click to enlarge it
3 . Wild garlic spelt risotto
Wild garlic spelt risotto
First wild garlic of the season 😍😍😍
This is not as garlicky as it sounds! The goats cheese isn’t essential but does make the risotto wonderfully creamy. Perfect with a big green salad 😋
Ingredient
1 tbsp
olive oil
500-750 ml
vegan or veggie stock
Handful
wild garlic, washed and chopped
Cooking instructions
* Step 1
Prepare the stock.
* Step 2
In a pan, heat the oil on a medium heat.
* Step 3
Add the wet garlic, crushed garlic and leeks and sauté for about 10 mins / til softened (make sure they don’t catch and turn brown...)
* Step 4
Add the spelt. Stir for a few minutes. Season. Start adding the stock a few spoonfuls at a time stirring regularly. When the liquid’s absorbed, add a few spoonfuls more.
* Step 5
After 20-25 mins (when the spelt is almost done), stir through the wild garlic and keep cooking for a few mins.
* Step 6
Then take the pan off the heat and fold the goats cheese through if using. And season again. Enjoy 😋
Note: if there is a photo you can click to enlarge it
4 . Clean green noodle soup - vegan
Clean green noodle soup - vegan
This is such a ‘clean’- tasting soup. Full of fragrant spices. If you feel you’re coming down with a cold or if you’ve had a few days of rich food, this is the perfect antidote 😋#vegan #vegetarian #healthy
Ingredient
1 tbsp
coconut oil
3 cloves
garlic, peeled and crushed
500 ml
vegan (or veggie stock)
75-100 g
soba noodles
Handful
Chinese cabbage, sliced
Handful
sugarsnap peas, chopped in half
Cooking instructions
* Step 1
Preheat the oil in a pan on a medium heat. (The pan needs a lid for later.)
* Step 2
Add the garlic, ginger, spring onions, and lemongrass. Sauté for 5 mins.
* Step 3
Add the stock. Bring to a boil. Then add the noodles and cover the pan. Cook the noodles according to the directions on the packet.
* Step 4
About 3 mins before the noodles are ready, add the greens and chilli. Cover the pan.
* Step 5
Stir in the lime. Take out the lemongrass. Ladle into bowls and then sprinkle the chilli/ spring onion garnish on top. Enjoy 😋
Note: if there is a photo you can click to enlarge it
5 . Miso-sesame squash with cavolo nero - vegan
Miso-sesame squash with cavolo nero - vegan
This is a happy dish! It’s like a hug in a bowl 🤗
It’s quite soupy so i serve with brown rice which soaks up the sauce beautifully. If you like ginger, it can be added to the squash too for roasting. #vegan #vegetarian
Ingredient
2 tbsp
olive oil
2-3 tbsp
white miso paste
2 tbsp
tahini
1 tbsp
toasted sesame oil
1-2 inch
piece of ginger, peeled and grated
500 ml
vegan or veggie stock
Cooking instructions
* Step 1
Preheat oven to 180C. Toss the squash in 1 tbsp of the oil then lay out on a lined baking tray. Roast for 30-35 mins - until tender.
* Step 2
In a bowl whisk the miso, tahini, sesame oil and salt. Add 1/4 cup warm water. Set to one side.
* Step 3
Heat the other 1 tbsp of oil in a large pan on a medium-low heat. Add garlic and ginger. Sauté for 2-3 mins.
* Step 4
Add the stock. Bring to the boil and then simmer for 5-10mins.
* Step 5
Add the cavolo nero to the stock and cook for 3–5 mins.
* Step 6
Add the roasted squash to the stock mix.
* Step 7
Take the vegetables/ stock pan off the heat and gently stir in the miso/ tahini sauce.
* Step 8
Serve with brown rice and top with spring onions and sesame seeds. Enjoy 😋
Note: if there is a photo you can click to enlarge it
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