Lasagna rollups
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients Lasagna sheet of choice (gluten-free options are San Remo pasta) 1 1/2 cups soy mince hydrated or brown cooked lentils, diced finely 2 cups mini brown portabello mushrooms 1/3 cup diced leeks 1-2 cups diced baby spinach 1 small red onion diced finely 1 x 400ml can crushed tomatoes 1 tbsp tomato paste 1/4 sun-dried tomato pesto 1 tsp sugar or honey 1-2 crushed garlic cloves 1 tsp dried oregano salt and pepper to taste Other add-ins shredded zucchini grated carrots kale Sauce 300g cooked butter beans or chickpeas 1 cup steamed butternut or sweet potato 2 cups soy or milk of choice like coconut, oat, or almond milk (more if needed) 1 heaped tbsp all-purpose flour 1 tbsp cornstarch 1/4 cup nutritional yeast 1 tsp miso paste (optional) 1/4 cup melted vegan butter or margarine salt and pepper to taste Toppings grated vegan parmesan vegan cream cheese or vegan cream cheese dip (I love the Bwell onion dip) Fresh herbs to serve Method Preheat the oven to 180 degrees Celsius. Add some olive oil to a pan and add in the diced red onion, garlic flakes, diced leeks, mushrooms, and other veggies that you’d like to add. Fry a bit more before adding in the herbs and spices. Then add in the crushed tomatoes, tomato paste, tomato pesto, sugar/honey, and let it simmer a bit more before adding in the drained and dehydrated soy mince or brown lentils. Leave to simmer for 10 minutes. Cook the paste sheets until al-dente and remove and drain, drizzle the lasagna lightly with olive oil, add a couple of spoonfuls of the soy mince onto the lasagna pasta sheets, smooth out, and roll up, add a generous layer of mince on to the bottom of the baking pan and add the lasagna roll up’s on top. Blend the sauce ingredients until smooth, pour into a saucepan, and bring to a simmer until it starts to thicken, pour onto the lasagna roll up’s, and then add the grated vegan cheese and some breadcrumbs on top. Bake for about 25-30 minutes until brown, add a few dollops of the vegan cream cheese or the dip, and serve with the fresh herbs and a side salad. Photo Gallery Hope you love this super cozy and delicious veggie lasagna! M* Related Posts
Gluten free vegetable lasagna
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients San remo pasta sheetsSauce 1 1/2 heaped tbsp margarine or vegan butter 1 1/2 heaped tbsp flour or corn starch 3 cups soy milk 1 cup butter beans 1 1/2 cup steemed butternut 1/4 cup nutritional yeast Garlic salt to taste Basil Pesto of choice Finely Shredded zucchini Baby spinach Vegan cheese Method Preheat the oven to 180 degrees Celsius. Place the butter in a saucepan along with the flour and create a roux. Whisk in the milk and continue to whisk whilst cooking on medium heat. Add in the Butter beans, steamed butternut, and nutritional yeast, and make use of a hand blender to blend until smooth. Or alternatively, blend in a high-speed blender and place back in the saucepan to thicken. Once the sauce has thickened add a generous layer at the bottom of your baking dish, then add the Sam Remo pasta sheets, more sauce, shredded zucchini, baby spinach, dollops of pestoon top & repeat the layers and lastly top off with vegan cheese. Bake for 35-40 minutes until the lasagne is brown and the noodles are cooked through. Serve with some vegan cream cheese on top, fresh herbs, and salad. Photo Gallery Hope you love this delicious gluten-free lasagna recipe as much as we do! M* Related Posts
Smashed burger tacos
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients Vegan sausage or vegan mince Tortillas of choice Salt and pepper to taste Cumin seeds Ground Paprika to season Grated vegan cheese or cheese slices Toppings Diced lettuce Diced baby tomatoes Picked Jalapeños Burger sauce 1/2 cup vegan mayonnaise 1/3 cup ketchup of choice 1 tbsp chili sauce like sriracha or gochujang 1/4 cup diced red onion 1/4 cup diced gherkins Method Heat a pan with some oil or non-stick spray. Smash the vegan mince onto the tortillas you are going to use, season with spices, salt, and pepper. Fry face-down on a pan until golden, flip over, and add the vegan cheese as fry or leave to melt for a bit right side up on the pan. Mix the burger sauce ingredients and season with salt. Add a generous dollop onto each fried taco, and layer them with the lettuce, tomatoes, pickled jalapeños, and some spice vegan cream cheese or other sauces of choice. Photo Gallery Hope you love this super quick and delicious recipe!! M* Related Posts
Hertzoggie bars
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 6 Beginner Difficulty 0 Ingredients Tart base 2 cups cake or self-rising pastry flour, sifted 2 tbsp icing/castor sugar 90 g coconut oil or margarine softened not melted. Coconut frangipane filling 80 g vegan butter or margarine at room temperature 125 g caster sugar 40 g smooth apricot jam 90ml aquafaba ½ teaspoon vanilla extract 2 cups shredded coconut 30 g all-purpose flour sifted 1 tbsp cornstarch ½ teaspoon baking powder 1 cup smooth apricot jam (i used mom’s ) Method Base Combine the flour, and icing sugar/castor sugar, in a large bowl. Add the softened coconut oil or margarine and rub it into the dry ingredients with your fingers until your flour looks like breadcrumbs. Add ice cold water. 1 tbsp at a time, I added ¼ cup. Combine all the ingredients into a dough gently. Wrap it up in a piece of cling film and chill in the fridge for 30 minutes. Remove the dough from the fridge and roll it out between two sheets of baking paper until you get a circle or square tin large enough to cover your entire tin case, about 2-3 mm in thickness. Place the rolled-out dough over a tart case and gently line the inside of it with the pastry. Tuck the pastry in well, ensuring. Trim the excess pastry and patch any holes with the cut-off excess. Pierce the bottom of the pastry with a fork in a few places and chill the pastry-lined tart case in the fridge for about another 60 minutes. Preheat the oven to 180 degrees Celsius. Line the pastry case with parchment paper and fill with baking beads or rice for a blind bake. Blind bake the pastry for 15 minutes. Remove the paper and beads and bake for another 10 minutes. Coconut frangipane filling While the pastry base is baking, prepare the filling. Cream oil/ margarine and sugar. Whisk in the flour. Add aquafaba, a small amount at a time. Whisk well after each portion of aquafaba. Gently fold in the shredded coconut and vanilla extract with a spatula. You should end up with a thick batter. Spread out the smooth apricot jam on to the base, then Fill the pastry case with coconut frangipane and spread the filling evenly. Sprinkle over more coconut and castor sugar. Bake the tart for about 30- 40 minutes, until the filling is nicely browned. Remove from the oven and allow the tart to cool down before removing it from the tin and cutting it into squares or slices. Store or freeze in an airtight container. Photo Gallery Hope you love this must-make South African cookie recipe, it was so delicious!! M* Related Posts
Cauliflower Parmesan
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 1 medium cauliflower head, sliced into steaks 1 cup self-rising flour (gluten-free, use almond or coconut flour) 1 tbsp cornstarch Spices: ground cumin, coriander, oregano garlic salt pepper to taste Crumb Topping: 2 cups ground cornflakes mixed with 1/4 cup polenta or maizemeal Pasta sauce of choosing Shredded vegan parmesan toasted pine nuts fresh basil Vegan cream cheese to top Some truffle or chili oil to the top Hot honey to serve Method Line your baking dish or air-fryer tray with parchment paper. preheat your oven or air fryer to 180 degrees Celsius. Slice your cauliflower steaks no more than 2cm thick, steam lightly if you can to ensure they cook all the way through. Mix the dipping mixture, dip the steaks, and then place in the crumb mixture. Place some grated parmesan on the baking sheet and then place the cauliflower steak on top, generously drizzle with oil, and add some more cheese on top, bake for 15 minutes or so until golden. Add the pasta sauce on top and bake for another 5-8 minutes. Serve the cauliflower parmesan with some fresh herbs, cream cheese, more parmesan if you like, and a drizzle with chili oil & hot honey! (optional but so good!!) Photo Gallery Hope you love this super easy and delicious recipe as much as I do, it really is a super easy meal to make!! M* Related Posts
Sticky Asian Mushroom Chicken
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Sticky Asian oyster mushroom fried “chicken” 2 cups oyster mushrooms 1 tbsp cornstarch 1 cup all-purpose or self-rising flour 1 tbsp nutritional yeast 1 cup soy milk or plant milk of choice 1/4 cup water or soda water 1 tsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander salt and pepper to taste Crumble 1 1/2 cups cornflakes 1/3 cup popped popcorn 1 heaped tbsp cornstarch salt to taste Sticky BBQ sauce 1/3 cup bbq sauce of choice 1 tbsp sriracha (sub with chili oil or hot sauce of choice) 1/4 cup soy sauce 1 tbsp rice wine vinegar 1 tbsp sesame oil salt to taste Toppings fresh cilantro diced spring onion sesame seeds lime slices mayonnaise Method To make the Asian sticky chicken start by rubbing the oyster mushrooms clean with paper towels. For the dipping, mix the flour, cornstarch, nutritional yeast, and salt in a bowl, whisk in the milk and soda water, and add the spices. Crunch topping, blend the cornflakes and mix with the corn starch and salt (I like to add popped popcorn, a bit chunky to this mix, as it adds so much texture) Dip the mushrooms in the flour mixture, remove with a fork to remove that excess moisture and then roll in the cornflake topping). Deep fry or air-fry/bake until crispy. Takes about 15 minutes in the air-fryer and 20 minutes in the oven. Once golden, mix the bbq sauce ingredients and dip or brush the “chicken pieces’ until covered. Bake again for another 5-8 minutes. Serve with some spiced vegan mayonnaise. Photo Gallery Hope you love these crispy sticky “chicken” nuggets of goodness! M* Related Posts
Hot honey BBQ cauliflower wings
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 1 medium cauliflower head, broken in to pieces1 cup all purpose flour1 cup soy or oat milk1 tbsp nutritional yeast1/2 tsp ground cumin1/2 tsp ground paprikaSalt to tasteSauce1/3 cup LSF blue honey1/3 cup bbq sauce of choice1/4 cup soy sauce1/2 tsp chilli flakesPinch of salt Method 1. Wash and pat dry the cauliflower, mix the flour, milk, nutritional yeast and spices.2. Dip the cauliflower until fully covered and place on a parchment paper lined tray and bake for15-18 minutes until cooked.3. Mix the sauce ingredients and then dip the cauliflower wings in the sauce and bake again foranother 5 minutes.4. Once baked, dress with more sauce and serve with fresh cilantro and lime slices. Photo Gallery Hope you love these little delicious nuggets of goodness! M* Related Posts
Margarita pizza mushrooms
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 4-5 giant braai mushrooms1/3 cup sun-dried tomato pesto or ketchupMini Mozzarella balls or cheese of choiceLSF bbq spice mixMini Roma tomatoes, slicedFresh rocket or basilBalsamic glaze to serve Method Place the mushrooms in an air fryer-safe baking dish and brush with the tomato pesto, cheese,tomatoes, and a shake or two or the BBq spice mix.2. Air fry for 15-18 minutes until baked, remove and serve with fresh basil and a drizzle ofbalsamic glaze. Photo Gallery Hope you love these super moorish mushrooms! M* Related Posts
Wild mushroom cauliflower risotto
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 2 Beginner Difficulty 0 Ingredients 3 tbsp. Vegan butter2 x 180g exotic mushrooms2 tsp. fresh thyme; chopped1 small onion; finely diced1 clove garlic; crushed1 glass of white wine1 tbsp. dried shiitake mushroom powder (ground to a powder in a spice grinder)½ cup vegetable stock1 cup coconut cream2 packets (300g each) Simple Truth Cauliflower and Turnip Rice from @checkerssa½ cup finely vegan grated ParmesanSalt and pepper; to taste2 tbsp. parsley; chopped Method 1. In a large pan, melt 2 tablespoons of butter over medium heat.2. Add the mushrooms and thyme, season well and cook until browned. Make sure you don’t crowd the pan.3. Spoon the mushrooms out and continue cooking in the same pan – add another tablespoon of butter and add the onion. Cook for 3 minutes, stirring often.4. Stir in the garlic and cook for 30 seconds more.5. Add the wine and dried mushroom powder and let it reduce by half before adding the stock and cream. Let it simmer and reduce for 5 more minutes or until thicker.6. Blanch the cauliflower and turnip rice in a separate pot of salted boiling water for 1 minute. Stir into the creamy sauce along with ½ the browned mushrooms, Parmesan and parsley.7. Season well and serve topped with the rest of the mushrooms. Photo Gallery Hope you love this gluten-free and cozy recipe* M* Related Posts
Cream of broccoli zucchini soup
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients Ingredients4 cups broccoli washed diced2 cups diced zucchini1 small red onion400ml can coconut cream (more for on top)Vegetable stock to top1/3 cup nutritional yeastSalt and pepper to taste1 1/2 tsp ground corianderCooked jasmine rice, cooled and rolled into small ballsOlive oil to frySesame seedsFresh cilantro Method 1. Fry the red onion in some olive oil until translucent, add in the ground coriander, broccoli, zucchini, salt and pepper. Fry a bit more before adding in the coconut cream, and top with vegetable stock.2. Add in the nutritional yeast and let it simmer for 15-20 minutes until the vegetables are soft. Let the soup cool and blend until smooth.3. Add the jasmine rice balls into a bowl with sesame seeds and roll and cover, then drop into a hot pan with olive oil and fry until brown.4. Serve the soup with more coconut cream, jasmine rice balls & fresh cilantro. Photo Gallery Hope you love this cozy soup recipe, the rice balls are such a fun add on! M* Related Posts