Summer Vegetable Lasagne


Serves 4


1 medium sized aubergine, cubed

1 courgette, cubed

1 onion, chopped

200g of spinach

150g of chestnut mushrooms,  chopped

2 cloves of garlic, chopped

1 tin of chopped tomatoes

1 handful of fresh basil leaves, chopped (alternatively, 1 tsp of dried basil)

1 tbsp of yest extract (of course vegemite for me)


1 tbsp of vegan butter

1 tbsp of plain flour

1/2 a litre of dairy free milk (I used oat)

6 lasagne sheets

Drizzle of olive oil

100g of vegan cheese, grated



Preheat oven to 200°C

In a pan, fry the onion and garlic in olive oil for around 5 minutes until they start to cook.

Add the aubergine, courgette, mushrooms and tomatoes and bring to the boil.

Add the yeast extract, basil and salt to taste.

Stir in the spinach until it wilts.


Turn down the heat, put the lid on the pan and simmer for around 20 minutes.

In another pan, melt the butter and then stir in the flour to make a roux paste.

Remove from the heat and stir in some of the milk until the roux melts and there are no lumps.

Return to head and add the rest of the milk gradually, stirring until the bechamel sauce thickens in to a nice consistency.

Stir in about 1/4 of the grated cheese.

Spread half of the vegetable mixture in a lasagne dish.

Place 3 of the lasagne sheets on top, covering the vegetable mixture.

Spread half of the bechamal sauce evenly on top of the lasagne sheets.

Repeat, vegetable mixture, lasagne sheets and bechamal sauce for another layer.

Sprinkle the remaining cheese on top.

Place in the oven for 45 minutes.



Uniquorn, Leek & Cider Pie


Serves 4


1 clove of garlic, chopped

1 red onion, chopped

2 leeks, sliced

280g of Quorn vegan chicken style pieces

500ml of vegan cider (check if you don’t know which brands are vegan)

1 tsp of dried thyme

1 tsp of vegetable bouillon

1 tsp of wholegrain mustard (being from Norwich, it’s always got to be Colman’s for me)



1 tbsp of vegan butter

1 tbsp of flour

1 roll of ready rolled puff pastry (I used Sainsbury’s own)

1 tbsp of dairy free milk.


Preheat the oven to 200°C

Melt the butter in a saucepan.

Add the flour and stir to make a roux.

Remove from heat and stir in some of the cider until the roux melts and there are no lumps.

Return to heat and gradually add the cider while stirring until you have a nice thick cider sauce.

Take off heat when the sauce is ready. 

In another pan, fry the onion and garlic for around 5 minutes until they start to cook.

Add the leeks and saute for another 5 minutes.

Stir the cider sauce in to the leeks.

Add the bouillon, mustard and thyme and salt and pepper to taste.

Stir in the Quorn chicken style pieces.


Pour the mixture in to a pie dish.

Cover with ready roll pastry, cutting around the edge of the dish but leaving a slight overlap.

Using some of the left over pastry and a cookie cutter, you can make some shapes to add the the top of the pie, I used a unicorn cutter, hence the uniquorn pie.

Brush the top of the pie with a little dairy free milk (I used oat)

Put in the over for 45 minutes. 


Serve (with mash)

Beetroot Pesto Spirali

I’ll admit, I never use to be a fan of beetroot. I’d tried it years ago, that awful pickled stuff that you get in those vacuum packs that my Dad use to love but I hated it and never gave fresh beetroot a chance until I started getting a weekly organic veg box delivery and it’s actually now become one of favourite things too cook with, versatile, full of anti oxidants and or course, pink, my favourite colour!!!

This beetroot pesto is one of the simplest things to make but so, so tasty. 

bertroot pesto 2

Serves 2


250g of spirali pasta (you could use any pasta shapes)

2 medium sized beetroot

1/2 a cup of walnuts

1/2 a cup of grated vegan cheese (I used violife)

2 cloves of garlic, peeled

A generous handful of fresh basil leaves

1/2 a cup of olive oil for the pesto and a drizzle for the beetroot.




Preheat the oven to 200C

Peel the beetroot and cut in to quarters.

Place the beetroot on a baking tray, drizzle with a little olive oil, cover with tin foil and cook in the oven for 30 minutes.

Put the walnuts, garlic, vegan cheese and basil in a blender and blend, add a  little water if they stick.

Place the pasta in a pan of salted, boiling water and cook for 15 minutes or until the pasta is al dente and then drain.

Remove the beetroot from the oven, let cool for around 5 minutes and add to the blender.

Also add the olive oil and blend until you have a paste.

Mix with the pasta.

beetroot pesto


Apple & Raspberry Crumble


Serves 4


3 cooking apples, peeled and cubed

150g of raspberries

3 heaped tbsps of plain flour

3 heaped tbsps of dairy free butter

1/2 tsp of ground cinamon

2 tbsps of sugar (I use Natvia instead)

1/2 a cup of oats


Preheat oven to 200°C

Mix the apple cubes, raspberries and 1 tbsp of sugar and arrange in an over proof dish.

In a bowl, rub the flour, butter and remaining sugar together with your fingers until you get a crumb like consistency.

Mix in the oats.

Sprinkle over the fruit evenly.


Cook in the over for 30 minutes until the crumble starts to brown on top.