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**

BBQ Cauliflower Pizza

The best vegan pizza I have ever had! but don’t take my word for it. Try it for yourself!

Getting a good vegan pizza recipe is hard work. There are so many ways to make them that vary on the healthy scale. This one in particular would fall somewhere in between.

I have tried making healthy pizzas but I find myself being rather traditional and wanting to recreate the pizza I once had. Meaning this recipe is not gluten free as most of my other recipes are. That being said, I will be working on developing a gf base in the near future. So bare with me.

If your a fan of bbq, cauliflower and pizza then this is sure the pizza for you! I have always received great feedback from non vegans so a great way to please people from both sides. Making it perfect for parties and gatherings.

The toppings here are completely optional. So with my pizza base recipe and imagination you could create any pizza in the world. Let this recipe inspire you! and make sure to tag homemadevegan in any shots you get of your vegan pizza’s!

I would also recommend that you make sure to find a Vegan Cheese that you can melt to avoid disappointment. As my blog is international and I’m based in the UK any recommendations that I make wouldn’t benefit everyone so I won’t.

If your not sure on the best alternatives near you. Then there are lots of amazing vegan support groups on Facebook. Find a local one and i’m positive someone will be able to help out 🙂 

Vegan BBQ Cauliflower Pizza

Course Main Course
Cuisine Italian
Keyword pizza, vegan
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Jenny Jaques of Homemade Vegan

Ingredients

Dough (makes 2 large or 4 small)

  • 3 cups Organic plain flour
  • 1 cup warm water
  • 1 tsp Instant dried yeast
  • 1 tbs Organic Olive oil
  • 1 tsp Garlic granules opt

Base

  • 2 tbs Tomato Puree or BBQ sauce
  • 1 tbs Fresh Basil

Toppings

  • 2 tbs BBQ sauce
  • 1/4 Small Cauliflower
  • 1 Red or white onion
  • 50 g Mushrooms
  • 1 Red pepper
  • 50 g Sweetcorn
  • handful of Vegan mozzerella cheese

Instructions

Dough

  1. Add the yeast to 1 cup of warm water to activate it. Sit it aside for 5 mins. 

  2. In a mixing bowl add the flour with a pinch of salt. Make a well in the middle of the flour then add the olive oil.

  3. Slowly start adding the liquid to the flour, folding it in until all is mixed together. Knead the dough to ensure it has all combined properly. 

  4. Cover the dough in some olive oil (this will prevent it drying out) then put back into a bowl and cover with a tea towel. Leave for up to 1 hour in a warm area of your kitchen (This dough can be used straight away if you don’t have time, it just won’t raise as well).

  5. When the dough is ready, roll it out on a floured surface. This dough will produce 2 large pizza bases or 4 small ones. Ensure to roll it out really thin if your wanting a thinner crust. 

Pizza toppings

  1. In a small sauce pan add chopped cauliflower with a tbs water. Fry for 2 mins on medium heat. Add 2-3 tbs bbq sauce and simmer until sauce has thickened and cauliflower has cooked (3-4mins).

  2. Preheat oven to 190c 

  3. Spread 2-3 TBS tomato puree or bbq sauce over the pizza base. Add fresh herbs (basil). Then cover in your toppings of choice.

  4. cook for 15-20 minutes. 

Recipe Notes

Dough can be frozen up to 6 months.

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 sautĂ© 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 

Very Berry Coconut Crumble (GF)

DSC_0594This aptly named very berry coconut crumble is bursting with plant-based amazingness! This light and fruity dessert is so easy to make and is the perfect vegan and gluten free alternative to traditional crumbles.

I use Coconut flour in place of wheat flour, meaning that if you do have in intolerance this will surely tick all of your boxes. Not only is coconut flour a healthier alternative, it works so well with these crumbles. It has a very fluffy and light texture with a slight hint of coconut which comes together really nicely with the sweetness of the fruit.

Really simple. This dessert is a guilt free, treat that everyone can enjoy!

Very Berry Coconut Crumble (GF)

Servings 2
Author Homemade Vegan

Ingredients

  • 3 cups mixed frozen berries
  • 2 tbs maple syrup
  • 1 tbs lemon juice
  • 1 tsp cornflour
  • 50 g Vegan butter or coconut oil
  • 60 g Demerera or Coconut sugar
  • 1/2 cup coconut flour

Instructions

  1. Defrost the berries in saucepan on a gentle heat. 

  2. Add lemon juice, maple syrup and cornflour. Cook for a further 5-10 mins until mixture has thickened. 

  3. preheat the oven to 190c (fan).

  4. Mix the coconut flour, sugar and butter together in a bowl until mixture is crumbly and fluffy.

  5. Transfer cooked berries to an oven dish and cover with the crumble mixture.

  6. Cook for 10-15 mins, until crumble is a golden brown. 

Recipe Notes

Serve with Vegan Custard or cream 

Vegan Smoothies Ebook GIVEAWAY!! plus Chunky Monkey smoothie Recipe!

The Chunky monkey smoothie is just one of 66 amazing creations from Deryn Macey’s brand new ebook! A book dedicated to protein-rich vegan smoothie recipes that are bursting with flavour. Thanks to Deryn I get to share this delicious recipe and give 3 lucky people the chance to win her ebook!!

Enter here https://homemadevegan.blog/giveaway/vegan-smoothies-ebook-by-deryn-macey/

This is the ideal book for those who love smoothies! Step by step instructions on how to create the most nutritious and protein packed smoothies. Really informative and and full of creative recipes that make you feel good on the inside and out! Most of the recipes in this book contain protein powders, although Deryn has included 8 without. That being said, you can omit the protein powder from the recipes that use it, just make them a little sweeter!

If you know me, you know that I love my morning smoothie. If you know my daughter you will know she loves them more! With a smoothie obsessed toddler I am alway looking for new and creative ways to get as much into her smoothies as possible. The more protein, the better! That’s why when I was asked to review Deryn’s new e-book. I jumped at the chance!

Vegan protein powders are a great way to get additional protein into your diet. Especially helpful if your active and don’t always have time to ensure your getting all the protein rich foods you need. They are also a great way to add extra flavour to your smoothies too! The rise in veganism has created a new demand for plant based protein powders and there is a whole new catalogue to choose from now!

One of my favourite smoothies from Deryn’s book is the Chunky Monkey Smoothie. I have always been a sucker for a chocolate flavoured smoothie and this one certainly does not disappoint. Combining my two favourite things, peanut butter and chocolate this smoothie was always going to be a winner! Full of potassium, healthy fat, vitamins, antioxidants and protein. This is a great smoothie that only takes five minutes to make and is so rich and creamy. The perfect way to begin the day!

Don’t Forget to Enter the Giveaway! Scroll down to the bottom to enter.

If you would like more information on the ebook or you would like to purchase it visit https://runningonrealfood.com/vegan-smoothies-e-book/

Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Homemade Vegan recipes on Pinterest.I would be so grateful if you did.

Chocolate Chunky Monkey Smoothie

This chunky monkey smoothie is ultra thick and creamy making it perfect for eating with a spoon! 

Course Drinks
Keyword smoothies, vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 540 kcal
Author Deryn Macey

Ingredients

  • 1 cup plant-based milk of choice
  • 1 serving vegan chocolate or vanilla protein powder
  • 1/2 frozen ripe banana
  • 1/4 cup white kidney beans or navy bean
  • 1 tbsp Cacao powder
  • 2 tbsp natural peanut butter, almond butter or sunflower seed butter
  • 2 Large pitted dates
  • 1 pinch Sea salt optional

Instructions

  1. Add all ingredients to a blender or food processor and blend until smooth.

Recipe Notes

  • If you dont have raw cacao, regular cocoa powder is fine.
  • If you dont want to use beans then omit them and replace with a whole frozen banana
  • You can reduce the nut butter down to 1tbsp for a lower fat and calorie smoothie

To enter the giveaway click here https://homemadevegan.blog/giveaway/vegan-smoothies-ebook-by-deryn-macey/