Summer Vegetable Lasagne

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Serves 4

Ingredients

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)

Salt

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

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Method

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.

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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.

Serve

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Mushroom & White Bean Chilli With Courgetti

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Serves 4

Ingredients

4 courgettes

1 tin of chopped tomatoes

1 clove of garlic, chopped

1 red onion, chopped

1 tin of cannellini beans

250g of mushrooms, chopped

1 chilli, chopped

1 tsp of cumin

1 tsp of paprika

Olive oil

1 tbsp of Vegemite (you could use another yeast extract but hailing from Oz, Vegemite is my go to, or alternatively use 1 tsp of vegetable stock

Water

Salt

Method

In a pan, fry the onion and garlic in a drizzle of olive oil for around 5 minutes.

Add the tomatoes, beans, mushrooms, chilli, cumin and paprika and salt to taste.

Add a little water until you have the desired consistency, then stir in the Vegemite or stock.

Bring to the boil and then lower the heat and simmer with the lid on for 30 minutes.

Fill another pan with water and put on the hob to boil.

Julienne the courgette to make courgetti, I use a kisag julienne peeler which I bought a couple of years ago at Vegan Life Live in a set of 3 different peelers, definitely worth an investment. You could of course also use a spiralizer.

Drop the courgetti in the boiling water for 3 minutes and then drain.

Serve

Fennel, Broad Bean, Courgette & Mint Risotto

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Serves 2

Ingredients

1 fennel bulb, sliced

1/4 cup of broad beans (fresh or frozen, for fresh, immerse in boiling water for 3 minutes, remove and run under cold water to cool before shelling)

1/2 a courgette, diced

1 onion, chopped

250g of arborio rice

1 clove of garlic, chopped

1/2 a cup of white wine

1 tsp of vegetable bouillon

800ml of water

1 sprig of mint, chopped (alternatively 1 tsp of dried mint)

1 tsp of dried thyme

Salt

Pepper

2 tbsps of vegan butter

2 tbsps of vegan parmesan, grated

Method

Boil water and pour in to a jug, mix in the bouillon to make a stock.

In one pan melt 1 tbsp of butter

Add the onion and garlic and saute for around 5 minutes until the onion starts to soften.

Add the rice and wine, stir and cook for two minutes until the wine is almost evaporated.

Pour around 100ml of the stock in to the pan, stir in and wait until the liquid soaks in to the rice and reduces down.

Repeat this process 100ml at a time until all the stock is used up and the rice is the correct, slightly al dente consistency. 

In the mean time, in another pan, melt 1 tbsp of butter, add the fennel and saute until the fennel starts to turn golden.

Add the broad beans, courgette, mint and thyme, saute for a further 5 minutes.

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Stir the fennel, broadbeans and courgette mix in to the rice adding salt and pepper to taste.

Stir in the parmesan.

Serve with a little drizzle of olive oil.

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Zesty Summer Garden Veg Farfalle

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Serves 2

Ingredients

150g of farfalle pasta bows

1 courgette, sliced in to discs

1/4 cup of garden peas (freshly shelled or frozen)

1/4 cup of broad beans (fresh or frozen, for fresh, immerse in boiling water for 3 minutes, remove and run under cold water to cool before shelling)

1 clove of garlic, chopped

2 tbsps of vegan butter

Leaves from 1 sprig of mint, chopped (alternatively, 1 tsp of dried mint)

1/2 a lemon, sliced

1 tbsp of vegan parmesan

1/4 cup of daily free milk alternative (I used oat)

Salt

Pepper

Method

Put the farfalle in a pan of boiling water, add a little salt and boil for around 15 minutes until al dente.

In the mean time.

Grill courgette discs for around 5 minutes until they start to char.

In another pan, melt the butter, fry the garlic in the butter for a minute or two.

Add the milk, peas, broad beans, mint and salt and pepper to taste.

Turn heat down and simmer for about 5 minutes.

Stir in the courgette, lemon and parmesan.

Remove pasta from heat, drain and mix with the veg.

Serve with a little more parmesan to garnish