Category: Lunch

Vietnamese Lemongrass Curry

Dietary: Vegan
Serves: 4 | Prep time: 10 mins | Cooking time: 20 mins | Ready in: 20 mins
Sourced and adapted from: Curry: Fragrant dishes from India, Thailand, Malaysia and Indonesia


  • 3 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 1 large onion, thinly sliced
  • 2 tbsp indian curry powder
  • 1 tbsp raw sugar
  • 1 litre coconut milk
  • 1 lime, juiced
  • 2 stalks lemongrass, outer leaves discarded then bruised
  • 2 kaffir lime leaves, bruised
  • salt, to taste
  • 900 g firm tofu, cut into 2.5 cm cubes
  • 1 large boiled bamboo shoot, thinly sliced
  • 2 aubergines, cut into 2.5 cm pieces
  • 24 thai basil leaves/vietnamese coriander leaves


STEP 1: Start cooking the rice first. Then heat the oil in a large pan over a medium heat, and stir fry the garlic and onion until golden. Add the curry powder and sugar and continue to stir fry until fragrant.

STEP 2: Add the coconut milk, lime juice, lemongrass and kaffir lime leaves. Bring to the boil, then reduce the heat to low.

STEP 3: Adjust the seasoning with salt, and add the tofu, bamboo shoot and aubergine. Simmer for 10-15 mins until tender. Serve garnished with Thai basil leaves, and rice!


Double Bean Spicy Edamame Tofu

Dietary: Vegan
Serves: 4 | Prep time: 5 mins | Cooking time: 15 mins | Ready in: 20 mins
Sourced and adapted from: Ching-He Huang, Chinese Food Made Easy


  • 2 tbsp groundnut oil
  • 400 g | 14 oz fresh firm tofu, cut into 1 cm/half inch rectangles
  • 4 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp dried chilli flakes
  • brown rice, enough for 4 servings
  • 1 tbsp groundnut oil
  • 1 red chilli, deseeded and finely chopped
  • 75 g | 3 oz fresh/frozen edamame beans
  • 1 tsp soy sauce
  • 1 tsp rice wine vinegar
  • 1 large handful of fresh coriander/cilantro, finely chopped


STEP 1: Start cooking the rice first. Then heat the oil in a large pan over a medium heat, add the tofu and cook for 2 minutes. Add the soy sauce and cook until it has reduced and the tofu is browned on each side.

STEP 2: Add the soy sauce and vinegar and cook until it has reduced, then season with the chilli flakes. Transfer the tofu to a serving plate and put to one side.

STEP 3: Cook the rest of the stir fry, add the oil, stir fry the chilli for a few seconds, then add the edamame. Add a bit of water if needed. Season with the soy sauce and vinegar, then story in the coriander. Pour the beans over the tofu, and serve with rice!

Quick ‘N Easy Mushroom Fusilli

Dietary: Vegan | Soy free | Sugar free | Nut free
Serves: 3 | Prep time: 5 mins | Cooking time: 10 mins | Ready in: 15 mins
Sourced and adapted from:


  • wholewheat fusilli pasta
  • 1 tsp olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 250 g mushrooms, sliced
  • 1/2 can diced tomatoes, to taste
  • handful fresh basil leaves, chopped
  • 4 tbsp nutritional yeast, to taste
  • 2 tbsp tomato paste
  • 1 tsp dried oregano, dried thyme, red pepper flakes
  • sea salt, to taste


STEP 1: Bring a large pot of water to a boil. Add in your pasta and cook until Al dente, about 7-10 minutes.

STEP 2: Meanwhile, heat a large skillet or wok over medium heat. Sauté the garlic and onion in the olive oil for about 5 minutes, or until translucent. Stir in the sliced mushrooms and diced tomato and cook for another 8-10 minutes or so over medium-high heat, until some of the water cooks off. Stir in the fresh basil, nutritional yeast, tomato paste, oregano, thyme, red pepper flakes. Add salt to taste. Simmer for another 5 minutes or so and adjust seasonings to taste if desired.

STEP 3: Drain pasta and add back into the pot. Stir in the pasta sauce, heat, and serve immediately!


Quick ‘N Easy Avo Pasta

Dietary: Vegan | Soy free | Sugar free | Nut free
Serves: 2 | Prep time: 5 mins | Cooking time: 10 mins | Ready in: 15 mins
Sourced and adapted from:


  • 1 medium sized ripe Avocado, pitted
  • 1/2 lemon, juiced (+ lemon zest to garnish)
  • 2 garlic cloves, to taste
  • handful fresh Basil (optional)
  • 2 tbsp extra virgin olive oil
  • wholewheat pasta (spaghetti’s a good choice!)
  • ground black pepper and salt, to taste


STEP 1: Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

STEP 2: Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.

STEP 3: When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately!

ELT Mac ‘N Cheeze

Dietary: Vegan | Soy free 
Serves: 4 | Prep time: 15 mins | Cooking time: 15 mins | Ready in: 30 mins
Sourced and adapted from:


  • 225 g macaroni/pasta
  • 4 handfuls baby arugula
  • 250 g – 500 g cherry tomatoes, halved
  • 1 eggplant (aubergine)
  • 250 g | 1 cup cashews, soaked in boiling water (15 mins)
  • 2 garlic cloves
  • 1/2 onion, chopped
  • 250 g | 1 cup vegetable broth
  • 3 tbsp fresh lemon juice
  • 2 tsp dijon mustard
  • 2 tsp vegetable stock powder
  • Salt and pepper, to taste


STEP 1: Soak cashews in boiling water for 15 mins, and in the meantime drizzle eggplant with oil, and oven roast (approximately 15 mins). Start cooking the pasta. In the meantime, to make the sauce, drain the cashews and place all sauce ingredients in a blender and blend away until completely smooth.

STEP 2: When the pasta is tender, drain it in a colander. Immediately place it back in the pot you boiled it in and stir in the sauce. Place pot on low heat and stir for 3 minutes or so, until the sauce is thickened a bit and everything is deliciously creamy.

STEP 3: Now toss in the arugula, tomatoes and eggplant, leaving a little extra aside to garnish if you like. Serve!

Perfect Pad Thai

Dietary: Vegan | Soy free | Gluten free
Serves: 4 | Prep time: 15 mins | Cooking time: 15 mins | Ready in: 30 mins
Sourced and adapted from:


  • 250 g pad thai rice noodles, cooked according to package directions
  • 2 tbsp sesame oil, divided
  • 400 g tofu, cubed
  • 1/2 tsp salt, divided
  • 1 large broccoli, thinly sliced stems
  • 4 cloves garlic, minced
  • 2 onions, chopped into 1 inch pieces
  • 250 g lightly packed coriander (cilantro), chopped
  • 100 g mung bean sprouts
  • 2 tbsp tomato paste
  • 5 tbsp tamari
  • 6 tbsp brown sugar
  • 63 g fresh lime juice
  • 2 tbsp hot sauce
  • 2 tbsp mellow white miso
  • 63 g water
  • chopped roasted peanuts, topping
  • lime wedges, topping


STEP 1: Drizzle oil in a hot cast iron pan, add the cubed tofu, and sprinkle with pinch of salt. Cook for about 7 minutes, tossing often, until nicely browned. In the meantime, mix together all of the ingredients for the sauce and set aside. The miso may not completely dissolve, but that’s okay, just get it as smooth as possible.

STEP 2: When tofu is browned, transfer it to a plate and cover gently with tin foil to keep warm. In the same pan, cook the broccoli in some oil, adding a pinch of salt. Cover the pan in between stirring, to get it to cook faster. It should take about 5 minutes, and be lightly charred in some places. Transfer to the same plate as the tofu.

STEP 3: Now lower heat to medium, and cook the onion and cilantro and toss just to get it wilted, then add the garlic. Now pour in about half the sauce and get it heated through. Add the noodles and toss to coat, then add back the tofu and broccoli, the mung beans and the remaining sauce, and toss to coat. Serve immediately, topped with peanuts and lime wedges, plus extra cilantro if desired!


Jamaican Jerk Black Bean Curry

Dietary: Vegan | Soy free | Nut free
Serves: 10 | Prep time: 20 mins | Cooking time: 40 mins | Ready in: 60 mins
Sourced and adapted from:


  • 3 red peppers, cut into thick slices and roasted
  • 2 onions, chopped
  • 2 tbsp sunflower oil
  • 50 g ginger, chopped
  • small bunch coriander, leaves and stalks separated
  • 3 tbsp jerk seasoning
  • 2 thyme sprigs
  • 1 can chopped tomatoes
  • 4 tbsp red wine vinegar
  • 3 tbsp demerara sugar
  • 2 vegetable stock cubes, crumbled
  • 3 sweet potatoes, peeled and cut into chunks
  • 2 cans black beans, rinsed and drained


STEP 1: Thinly slice the red peppers, drizzle with oil and roast in the oven for 15-20 mins. Gently soften the diced onion in the sunflower oil in a big pan or casserole.

STEP 2: Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender. Add to the softened onion and fry until fragrant. Stir in the thyme, chopped tomatoes, vinegar, sugar and vegetable broth and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more. Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender. Cool and chill for up to 2 days.

STEP 3: To serve, gently heat through on the hob. Roughly chop most of the coriander leaves and stir in, then serve scattered with the remaining leaves.