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Top 5 dishes made from veggie/ vegan stock
1 . Leek spelt risotto
Leek spelt risotto
I need to be in the right mood to make risotto 😁 This recipe is simple both in method and in flavours but is tasty and nourishing.
Ingredient
500-750 ml
veggie/ vegan stock
1 tbsp
olive oil
Cooking instructions
* Step 1
Make the stock and keep it warm on a low heat.
* Step 2
Heat the oil in a pan. Add the onions and the leeks. Sauté for 10-15 mins til soft.
* Step 3
Add the garlic and sauté for a few mins.
* Step 4
Add the spelt and stir all together for a few minutes.
* Step 5
Add the stock a few spoonfuls at a time. You don’t have to continuously/ aggressively stir but keep it moving. When the liquid’s absorbed, add a few spoonfuls more.
* Step 6
The spelt will take 20-30 mins. When done, it’s tender but still with a little bit of bite.
* Step 7
Add a few grind of pepper to taste. Add a drizzle of olive oil or a knob of butter. Stir in some grated parmesan or crumble in some goats cheese. Enjoy 😋
Note: if there is a photo you can click to enlarge it
2 . Carrot top soup - vegan
Carrot top soup - vegan
This is all about the vegetables. It’s a very simple veggie soup with carrot tops stirred through at the end. Parsley would work well too. #vegan #vegetarian
Ingredient
1 tbsp
olive oil
2 cloves
garlic, peeled and crushed
2 sticks
celery, chopped
750 ml
veggie/ vegan stock
1
bay leaf
Handful
carrot tops, finely chopped
Cooking instructions
* Step 1
Heat the oil on a medium heat in a pan. Add the garlic and onions and sauté til soft.
* Step 2
Add the celery and leek. Sauté for another 10 mins.
* Step 3
Add the carrots and potato. Sauté for 5-10 mins.
* Step 4
Add the stock + bayleaf. Bring to the boil and simmer for about 30 mins.
* Step 5
Season. Then add the carrot toos and parsley. Stir through. Turn the heat off, cover and let sit for 2 mins.
* Step 6
Enjoy 😋
Note: if there is a photo you can click to enlarge it
3 . Tofu, miso and noodle soup - vegan
Tofu, miso and noodle soup - vegan
Simple and tasty healthy soup 😁
#vegetarian #vegan
Ingredient
1 tbsp
coconut oil
1 clove
garlic, peeled and crushed
500-750 ml
veggie/ vegan stock
1 tbsp
white miso paste
Cooking instructions
* Step 1
Heat the oil in a pan (with a lid for later) on a medium heat.
* Step 2
Add the garlic and spring onion and sauté for 3-5 mins. Add the chilli. And sauté for another 2 mins or so.
* Step 3
Add the stock and simmer for 5 mins.
* Step 4
Add the miso paste and whisk a bit so it’s completely mixed in.
* Step 5
Add the greens. Cover and simmer for about 5 mins or until the greens start to wilt. This depends on the greens you use. I used chinese cabbage and mizuna today so i added the cabbage at this stage and then the mizuna at the same time as the tofu.
* Step 6
Remove from the heat. Add the tofu and any more ‘delicate’ greens. Cover and let sit for 2-3 mins.
* Step 7
Put the noodles in the bowls. Ladle the tofu/ miso on top. Sprinkle more chilli/ spring onion on top if you like. Enjoy 😋
Note: if there is a photo you can click to enlarge it
4 . Roast squash and sage soup - vegan
Roast squash and sage soup - vegan
This is a mellow, warming soup. The grains make it a bit more substantial and add some texture. #vegetarian #vegan #healthy
Ingredient
2 tbsp
olive oil
1 stick
celery, chopped
2 cloves
garlic, peeled and crushed
1 tsp
ground ginger
10-12
sage leaves
400 ml
veggie / vegan stock
Cooking instructions
* Step 1
Preheat oven to 200C.
* Step 2
In a bowl mix the squash pieces with 1 tbsp of the oil. Season. Put the squash onto a lined baking tray and roast for about 25 - 30 mins.
* Step 3
Heat the rest of the oil in a pot. Add the onions and celery and sauté for about 10 mins til they soften and start to become translucent.
* Step 4
Add the garlic and ginger. Cook for 2 mins.
* Step 5
Chop 5 or 6 of the sage leaves and add those too.
* Step 6
Add the roast squash and the stock. Season. Simmer for 5-10 mins. If you want, use a hand blender to make a smooth soup. I usually leave it with the vegetables chunky.
* Step 7
Fry the remaining sage leaves in a splash of oil. Stir these through the cooked grain you’re using. Add a generous pinch of salt.
* Step 8
Add the grain/ sage mix to the soup. Serve into bowls; sprinkle with the pumpkin seeds and parmesan if using and enjoy 😋
Note: if there is a photo you can click to enlarge it
5 . Miso squash noodles - vegetarian
Miso squash noodles - vegetarian
Not really ramen ... but ramen-like 😁 Delicious veggies and noodle bowl. Perfect comfort food: tastes good and is healthy. This has a few different elements but is not complicated.
Can easily be #vegan if you lose the eggs and use vegan stock. #vegetarian #ramen #comfortfood
Ingredient
1 tbsp
+ 1 tsp olive oil
1 1/2 litres
veggie/ vegan stock
2 tbsp
white miso paste
2
eggs
Cooking instructions
* Step 1
Preheat oven to 180C. Toss the squash in 1 tbsp of oil then lay out on a lined baking tray. Roast for 30-35 mins - until tender.
* Step 2
In a large pan, heat 1 tsp of oil. Add garlic and ginger and sauté for a few minutes.
* Step 3
Add the stock. Bring to boil and then simmer - then add the miso. Simmer for 15 mins.
* Step 4
In another pan: boil water, cook noodles according to their directions and then drain.
* Step 5
Meanwhile.. soft-boil the eggs. Bring a small saucepan of water the boil, add the eggs for 4-6 mins; remove the eggs; run them under cold water and then peel and cut in half lengthways.
* Step 6
Back to the miso/ stock mix... add the noodles and the greens. Cook for 2 mins until greens are just wilting.
* Step 7
Ladle the noodle/ greens mix into bowls; top with the squash and an egg. Add the spring onions, sesame seeds and soy sauce if using. Enjoy 😋
Note: if there is a photo you can click to enlarge it
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