Vegan Recipe of the Week - Quick & Easy Veggie Soup

Sometimes you just want something you can whip up for lunch that doesn't take too long. This soup is ideal. You can use whatever veggies you have in the house. This is my version.

Ingredients:

1 Cabbage
2 Carrots
1 Onion
4 Green Beans
2 Vegetable stock cubes
1 tsp Parsley
1 tsp Basil
1/2 tsp Chilli powder
1 tsp Henderson's Relish

Method - Serves 3-4:

Chop the beans and carrots and leave to one side. Meanwhile, chop the onions and the cabbage in a food processor until fine.

Pour the veggies into a saucepan. Make up 700ml of veggie stock and add to the veggies. Bring to the boil and then reduce heat and simmer.

Add the flavourings, herbs and spices. Add salt and pepper if required.

Simmer for 15-20 minutes and then blend using a stick blender.

Serve and eat with a crusty bread roll or freeze in individual portions.

Eat and Enjoy!

Big Vegan Love,

VVx

Vegan Recipe of the Week - Vegan Sushi

I hope you all had a lovely Bank Holiday Weekend and are feeling the joys of Spring. Today's recipe is a yummy vegan sushi, which is great for a dinner party or vegan buffet with friends.

This is what you will need:

Makes 2 sushi rolls (around 16-18 pieces)

2 sheets of Sushi Nori

Organic Sushi Rice

Soy Sauce

Brown Rice Vinegar

Vegetables - I used Mushrooms, Carrot, Cucumber and Red Pepper

Wasabi Paste

Dried Daikon Radish (optional)

Sushi Mats

Method:

First make up the sushi rice according to the instructions on the box. This can be a long process involving washing, soaking, cooking and cooling so allow a couple of hours for this step.

Whilst the rice is cooling, prepare the daikon radish by soaking in hot water, draining, drying and lightly frying until crispy.

Wash and chop your vegetables into thin strips.

Lay out your sushi mat and place a sheet of nori on the mat.

Spread a thick even layer of rice over the sheet leaving an inch gap at the top of the sheet. Sprinkle some brown rice vinegar over the rice.

Next layer your vegetables and daikon in the centre.

Using the mat, tightly roll the sushi from the bottom to the top and then wet the strip at the top with water to seal.

Wrap the sushi roll in cling film and chill in the fridge for 30 minutes.

Once out of the fridge cut your sushi roll into bite size pieces and serve with wasabi and soy sauce dips. 

Delicious served with a miso soup and mushrooms.

Eat and Enjoy!

If you liked this recipe, please share on social media and visit my recipe page for many more vegan meal ideas.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Spicy Organic Carrot Soup

This is such a simple recipe, and great when you fancy something warming and nourishing. Makes a lovely lunch with a homemade bread roll, or as a starter.

Serves 4.

Ingredients:

5-6 organic carrots, peeled and sliced

1 large organic onion, peeled and diced

750ml vegetable stock

1 Tbsp olive oil

1 Tbsp dried parsley

1 Tbsp Henderson's Relish (or Vegan Worcestershire sauce)

1/2 tsp paprika

1/2 tsp cayenne pepper

salt and pepper to taste

Method:

Prepare the vegetables and make up the stock.

In a large saucepan heat the olive oil and sauté the onion until soft.

Then add the carrots to the saucepan.

Next add the stock to the pan.

Bring to the boil and then add the herbs, spices, sauce and seasonings. Stir thoroughly, cover and simmer for 20-30 minutes.

Take the soup off the heat. Using a hand blender, blend until smooth. At this point, if the soup is too thick for your liking add boiling water until at a consistency you prefer.

This soup keeps in the fridge for 72 hours and can be frozen. I make double portions and freeze the rest so I always have a homemade soup on hand.

Eat and Enjoy!

If you enjoyed this recipe, please click here to see my other recipes.

Big Vegan Love,

VVx