Creamy Tomato and Basil Pasta

This Tomato and Basil Pasta is incredibly creamy and delicious! It can be whipped up within 15 mins which means its ideal for a home cooked lunch or as part of a main meal.

Sometimes I find it a struggle to cook vegan meals that take less than 15 mins. Especially ones that are homemade, fresh and something that the toddler is likely to approve of.

With that in mind I have created this recipe and I’m really exited to share it with you all!It is so easy to make and family friendly. Getting great reviews from even the pickiest of toddlers.

Creamy Tomato & Basil Pasta

Course Main Course
Keyword Creamy, pasta, vegan
Prep Time 2 minutes
Cook Time 13 minutes
Servings 4
Author Homemade Vegan

Ingredients

  • 1 Celery stick
  • 1 Red onion
  • 2 Garlic cloves
  • 1 handful Fresh Basil or 1 tsp dried
  • 1 tin Chopped tomatoes
  • 1-2 tbsp tomato puree
  • 1 tsp Balsamic Vinegar opt
  • 150 ml Perferred plant milk (I use oat)
  • 300 g Dried Pasta of choice (Gluten Free)

Instructions

  1. Boil the water for the pasta and start chopping the onion, garlic and celery.

  2. Heat 1tbsp of Vegan butter, then add the chopped veg.

  3. Put the pasta in a saucepan and cover with boiling water. Bring up to heat and simmer for 10-12 minutes. Some pasta can take longer so refer to the packaging for cooking times.

  4. Sautee the veg for 2-3 mins on a medium heat.

  5. Add the chopped tomatoes, basil and plant milk.. Stir thoroughly and season to your taste. I like to add a pinch of Himalayan Pink salt to mine as well as a dash of black pepper.

  6. Bring the sauce to a boil and then reduce to a low heat and simmer for 7-8 mins. Blend the sauce with an electric hand mixer, food processor or blender until the sauce is smooth. Return to the stove and add tomato puree and balsamic vinegar. Simmer for another 2 mins.

  7. Combine the pasta and sauce together and serve up with some fresh salad etc.

Recipe Notes

Store in the fridge in an airtight container 2-3 days.

**For an EXTRA CREAMY SAUCE sub 50 ml of plant milk for Oat Cream**

Vegetable Noodle Soup (GF)

This is my favourite soup to have when I am feeling run down and want something easy to make. This vegetable noodle soup is loaded with vital nutrients that not only aid digestion but boost your immune system. Making it the ideal soup when you are recovering from illness.

The health benefits of garlic are well renowned, especially when it comes to dealing with colds and flu. Not only does garlic add an amazing flavour to your food it is also a natural antibiotic and has been used in medicine for thousands of years! For this reason I tend to load up on extra garlic if I am under the weather.

I prefer to slow cook the vegetables to get the most flavour out of them and to create a rich tasting broth. I generally slow cook them for up to one hour on a low heat then add the noodles in 5 minutes before serving.

Vegetable Noodle soup

Servings 4
Author Homemade Vegan

Ingredients

  • 4 Garlic cloves
  • 1 Onion
  • 1 Leek
  • 1 stick Celery
  • 1/2 Small cauliflower
  • 4 Broccoli florets (chopped)
  • 1 Carrot
  • 50 g Mushrooms
  • 50g sweetcorn
  • 1 tbsp mixed dry herbs
  • 1 Bay leaf opt
  • 1 1/2 Litres Vegetable stock
  • 25 g Vermacelli Rice Noodles

Instructions

  1. Chop all the veg into chunky sizes that suit your preference.

  2. On a low heat add 1-2 tbs of Olive oil or vegan butter to a large saucepan. 

  3. Add Onion, garlic and leek and sauté for 2-3 mins. 

  4. Add the remaining veg and fry for a further 5 mins stirring frequently. 

  5. Add the vegetable stock, bay leaf, sweetcorn and mixed herbs. Cover and simmer for up to 1 hour. Alternatively you can increase the heat and cook the vegetables within 15 mins.

  6. When vegetables are cooked add the vermicelli rice noodles. Break them up if you want smaller noodles. Cook for a further 5 mins then its ready to serve. 

Recipe Notes

Keep stored in the fridge in an airtight container up to 3 days. 

Vegan Cream of Leek and Potato Soup

Soups have always been one of my favourite meals to have. Especially Leek and potato soup! This is just like winter in a bowl for me and takes me way back to my childhood. Most likely why, this has always been a comfort food of mine.

Safe to say that has not changed since becoming Vegan. Normally the recipe I would use would contain animal products but once you get into the swing of things its not hard to replace the ingredients you once used to use in your favourite foods.

Not only is this soup really comforting, it’s delicious too! This is the one soup I know I can always make and a second helping is always requested. So make sure you make enough!

Vegan Cream of Leek and Potato Soup

Course Soup
Keyword soup, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Homemade Vegan

Ingredients

  • 1 medium Onion
  • 3 Garlic Cloves
  • 2 medium Leeks
  • 1 tbsp Vegan Butter
  • 1 Litre Vegan stock
  • 3-4 medium White potatoes
  • 100 ml Plant based milk or cream
  • 1 tbs mixed herbs

Instructions

  1. Melt vegan butter in a large saucepan on a low heat.

  2. Chop onion, garlic, leeks and add to the saucepan. Sautee for 3 mins.

  3. Add the potatoes diced and peeled if you prefer. Add mixed herbs and sautee for further 3 minutes. 

  4. Add the vegetable stock and stir thoroughly. Bring to a boil and reduce to a simmer.

  5. Cook on a low heat for around 15-20 mins until the potatoes are soft.

  6. When cooked blend the soup and return to the heat adding the plant milk. Heat for 2 mins and serve. 

Recipe Notes

Keep stored in the fridge in an airtight container for up to 3 days. Store in the freezer for up to 6 months 

Vegan Mushroom Carbonara

I know this recipe will highlight the divide between the people that are crazy about mushrooms like me and the people that just can not stand them. If this is you then I will have other recipes you can try your hand at I promise. That being said I have won over a few mushroom haters with this recipe. It may still be worth a try if your feeling adventurous! Just leave out the extra mushrooms I add in after the sauce.

This dish is one I have been working on for a while. It has been through so many variations of ingredients, flavours and methods of cooking. There are TOO many options when it comes to recreating Carbonara vegan style!

This particular recipe is by far my favourite and because it has had such amazing feedback from my taste testers I am finally ready to share it with you all!

This indulgently cruelty free, creamy take on the carbonara is sure to wow all your plant eating friends and family. So quick and easy to make that even the novice cook could whip up this up!

The Oat cream provides that much needed creamy element. Whilst the Nutritional yeast steps in and takes its crown replacing the cheese element. If I want to get extra fancy I throw in some Vegan mozzarella cheese to melt before serving. Or even grate some vegan parmesan over the top.

Vegan Mushroom Carbonara

Creamy Carbonara style Vegan dish

Course Main Course
Cuisine Italian
Keyword carbonara, mushroom, pasta, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Author Homemade Vegan

Ingredients

  • 1 medium Red or white Onion
  • 3 Cloves of Garlic
  • 1-2 tbsp fresh parsley
  • 1/2 tsp dried thyme
  • 150g Mushrooms chestnut, button or white
  • 150 ml Oat Milk or preferred plant milk
  • 50 ml Oat or soya cream
  • 1 tsp Balsamic Vinegar
  • 1 tbsp Tamari sauce opt
  • 3-4 tbs Nutritional Yeast
  • 1 tbsp Olive oil or preferred oil/water
  • 200 g Spagetthi Gf

Instructions

Pasta

  1. Add 4 litres of cold water to a pan and bring to a boil.

  2. Add 1 tsp salt and pasta into boiling water and stir until all the strands are separated and under the water. Ensure to keep stirring so that they don't stick to each other.

  3. Cook for the recommended time as per pasta (roughly 12-15 mins)

Carbonara sauce

  1. Finely chop the garlic, 100g of the mushrooms and 1/2 of the red onion.

  2. On a low to medium heat add the Olive oil to a frying pan, along with the onion and garlic. Cook for 3-4 mins until soft. 

  3. Add the chopped mushrooms, balsamic vinegar and the tamari sauce (if using). Cook for a further 5 mins 

  4. Add Oat milk and cook on a medium heat for 5-6 mins. Transfer to a blender or food processor and blend for up to 1 min.

  5. In the frying pan add the remaining red onion and mushroom with a splash of oil or water and fry for a couple of minutes before adding the sauce. 

  6. Thicken the sauce on a medium to high heat for 2 mins then reduce the heat. Add nutritional yeast and Oat cream and cook for a further 2 mins.

  7. Stir in pasta and serve sprinkled with nutritional yeast or vegan parmesan.

Hazelnut Butter Cups

I love all things chocolate and I’am also really fond of nut butters. Combine them both together and you have my idea of vegan heaven. Normally I would opt for peanut butter but more recently I have been inspired by hazelnuts. I have found that hazelnut chocolate is one of the more difficult things to pick up in stores. I do know that Vego do a very popular hazelnut chocolate bar which I absolutely love!

That being said I much prefer to make my own sweets and using the hazelnuts as inspiration I have created my own version of hazelnut butter cups using homemade hazelnut butter.

Made with only 4 ingredients these hazelnut butter cups are a sweet treat that are not only easy to make but they should come with a warning they are that delicious! A healthy treat sure to satisfy any nut lover with a sweet tooth!

You may find it difficult to purchase hazelnut butter in store, although it is becoming more popular now. It may not always be possible for some but I prefer to make my own and have a really nice recipe that I use for these. Here is my recipe for Homemade Organic Hazelnut Butter.

Hazelnut Butter Cups

Course Dessert
Prep Time 10 minutes
chilling time 15 minutes
Servings 16

Ingredients

  • 3 tbsp Organic Hazelnut butter
  • 2 tbsp Organic Coconut flour
  • 2 tbsp Organic Maple syrup or Agave
  • 100 g Organic Vegan Dark Chocolate

Instructions

  1. In a bowl combine hazelnut butter, coconut flour and the maple syrup. You should be able to roll the dough into balls, if it is too dry then add more syrup, if it is too wet then add more flour. 

  2. Roll the dough into balls then flatten them with the palm of your hand. Place the dough into the bottom of a greased muffin tin. Alternatively you can use cases. 

  3. Add boiling water to a pan on a low heat. Place a heat proof a bowl over the pan and add the chocolate, stir occasionally until all the chocolate has melted.

  4. Using a teaspoon of chocolate for each one, cover them with the chocolate and then transfer them to the freezer for 15 mins.

Recipe Notes

These are delicious frozen but they also can be thawed and stored in the fridge, covered. 

Organic Hazelnut Butter

Making your own organic Hazelnut Butter is fun and rewarding! It is really easy to do and will save you a lot of money in the process. What more could you ask for?

Well, the benefits don’t stop there! Hazelnuts are super high in plant based fats, protein, vitamin e, thiamin and magnesium. Just to name few.  To find out more about the added health benefits of Hazelnuts click here.

I have found that having a good blender is a must when it comes to make things such as nut butters. I recommend using a high speed blender to get smoother and faster results. I personally use a Nutri Ninja. There is a lot of blenders on the market ranging in price and capability. I had a tight budget so I opted for the Ninja. It came highly recommended on many vegan forums. I have been using it over a year now and I have not been disappointed as of yet.

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

Organic Hazelnut butter

Course Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 175 ml
Author Homemade Vegan

Ingredients

  • 200 g Organic Hazelnuts
  • 1/2 tsp Himalyayn Pink salt
  • 1 tsp Organic Cocoa powder
  • 2 tbs Organic Coconut sugar

Instructions

  1. Pre-heat oven to 190c (fan).


  2. Place the hazelnuts on a baking tray and spread them out. Transfer them to the oven for 10-15mins. Until fragrant and skin is starting to peel.

  3. Allow nuts to cool and then place them in a tea towel and rub the together to remove the skins.

  4. Place nuts in a blender and add the salt, sugar and cocoa powder.


  5. Blend for around 8-10 min until a smooth paste, frequently scraping the nuts back down the sides. 

Recipe Notes

Transfer into a sterile glass jar and store in the fridge for up to 2 months.