So, vegan week’s come to a close.
You know those meals you forget you love, but after rummaging through your cupboards trying tirelessly to find something to cobble together a meagre meal, you remember?
Yeah. This is one of those.
Warming and comforting but not that bad for you and pretty easy to throw together.
And throw any seasoning you like at it, chances are you can’t go wrong.
Cajun is the spice for me at the moment, I’m putting it in every recipe I can. I’ll be adding it into my porridge before you know it.
Ingredients (to serve 1):
1 cup pasta
1 red onion
1/2 red pepper
1 clove garlic
1/2 tinned tomatoes
Handful black olives
2 sausages (I used vegan Linda McCartney)
- Cook the sausages according to pack instructions (I cooked them through in the oven then fried them at the end)
- Set the pasta to cook
- When pasta is partially cooked start to fry the onions, pepper, garlic and the sausage. Add the tinned tomatoes and the olives and stir. Season with your flavours of choice, I went for Cajun, cayenne pepper and oregano.
- Stir in the cooked pasta and enjoy!
Ok ok… so a food blog perhaps isn’t the most appropriate of homes for a ‘pepperoni pizza’ recipe. But vegans need days off too!
I’ve been meaning to try stuffed peppers forever but always put it off as I thought it was too much of a palaver.
Since it’s the start of term so workload hasn’t built up yet, I figured I’d spend an evening giving them a go.
They’re not the quickest dish to rustle up but as I love spending time cooking a dish I find it quite enjoyable.
You won’t even miss the meat in this dish.
(but if you do feel you reeeaaally want some, try stuffing it with chunks or chorizo or have it alongside some chicken skewers!)
You can pretty much use whatever’s in your cupboard and season it however you like so it’s a pretty flexible dish, great for using things up, or a perfect if imagination’s otherwise lacking!
Ingredients (to make 4, multiply/divide as necessary):
4 large bell peppers (red/yellow taste best)
1 onion (I used a red onion)
1 small-medium tomato
1tsp cayenne pepper
1 vegetable stock cube
2 cups cooked rice
- If your peppers cannot stand up on their own, slice the bottoms so they do (try not to make too much of a hole). Slice the top off and discard the membranes and seeds, but set aside any usable bits of pepper and slice for later.
- Slice up your onion, mushrooms, olives and tomato. Fry your onion and pepper till slightly softened. Remove to a plate, then fry the mushrooms for about 6 minutes. Add the onion and pepper back into the pan and season to taste with paprika and cayenne pepper.
- Stir the cooked rice in. Crumble the vegetable stock cube over the mixture and stir in, and then leave to cook for another minute or two.
- Spoon the mixture into each pepper and press down so it’s tightly packed. (If you have any extra stuffing place into a small casserole dish)
- Cover the baking dish with foil and cook for 30-40 minutes (depending how soft you want your peppers)
- Serve and enjoy!
I’m going vegan for a week or so…