mongolian beef

Pack of beef stir fry strips
2 onions, sliced
3 tbsp cornflour
80 ml soy sauce
100 ml water
80 grams dark brown sugar
4 cloves garlic, crushed
2 inches ginger, grated
1 tbsp chilli flakes

Coat the beef in the cornflour and set aside.
Fry the onion, garlic and ginger in oil on the pan for 2 minutes. Add the soy sauce, water and sugar, stir until mixed and bring back to the boil. Pour off into a bowl and set aside.
Add some more oil to the pan and fry the beef for a few minutes, adding a little water if it sticks. Add the sauce back on, bring back to the boil, add more water if it's too thick, and serve on a bed of rice.

Bean Enchiladas

2 white onions, chopped
1 red onion, chopped
2 cloves garlic, crushed
4 large carrots, grated/julienne
250 g red lentils, rinsed
2 tins tomatoes
2 tins beans, drained and rinsed (I used 1 tin cannellini beans, 1 tin mixed beans)
Chipotle, cumin, coriander, smoked paprika, oregano, garlic powder

Sour cream and grated mature cheddar

Preheat oven to 190C. Fry the onions, garlic and carrots in oil for 10 minutes.
Add the spices, lentils and tinned tomatoes. Cook for about 15 minutes.
Add the beans and bring back to the boil, simmer for a few minutes.
Spread a layer of bean mixture in the bottom of the cooking dish.
Take a tortilla and spoon some mixture along the centre. Tuck in the ends, roll up and place in the dish. Repeat until the dish is full. Spoon some more mixture on top.
Mix the cheese and sour cream together and spoon on top of the enchiladas down the middle.
Bake in the oven until bubbling and the cheese mixture on top is starting to brown, about 15 minutes.

Easy Veggie Stirfry

Two cloves of garlic, grated/crushed
1 inch ginger, peeled and grated
1 red onion, sliced
1 white onion, sliced
3 carrots, julienned
1 red pepper, sliced
1 green pepper, sliced
100g baby corn, cut in half
1 courgette, julienned
4 balls frozen spinach, thawed
2 tbsp sweet chilli sauce
2 tbsp light soy sauce

Noodles to serve

Heat 2 tbsp rapeseed oil in a wok/pan. When hot, add the garlic, ginger and onions and fry for a couple of minutes, stirring to ensure they don't brown.

Add the carrots, peppers and corn. Cook for 5 minutes, stirring. Start boiling the noodles.

Add the courgette and spinach. Cook for 4 minutes, stirring.

Add the sweet chilli sauce and soy sauce. Stir well and cook for another minute or two. Serve over noodles.

veggie shepherd's pie

Veggie Shepherd's Pie

Ingredients 

2 onions, chopped
2 whole garlic cloves, grated
2 packs mushrooms, chopped
shake of mixed herbs
2 sticks celery, chopped
5 carrots, peeled and chopped
3 balls frozen spinach, thawed
2 cups frozen peas
tin of tomato purée
tin of tomatoes
1 cup red wine
2-3 cups stock
Cornflour mixed with water to thicken

6 big potatoes, peeled and chopped
2 sweet potatoes, peeled and chopped
head of cauliflower, broken into florets
Splash of olive oil
splash of soya milk
some grated vegan cheese

Method

Make your topping; boil the potatoes, sweet potatoes and cauliflower until soft. Drain and mash. Stir in the olive oil and milk and season.

Sweat the onions and garlic until tender. Add in the mushrooms, carrots, herbs and celery. Cook until the carrots are softening up, about 15 mins.

Add tomato purée, tinned tomatoes, wine and bring to the boil. Reduce to a simmer and add the cornflour. Stir well, bring back to the boil if needs be and slowly add the stock until your mixture is a nice consistency.

Add in the peas and spinach. Stir mixture well. Pour into large ovenproof dish. Top with potato mixture then sprinkle the cheese on top. Bake for 15-20 minutes at 180C until bubbling and the top is browned.

Green veggie pasta

Bag of Cabbage
Half bag of frozen leeks
Cup of frozen peas
Two onions, sliced

Optional
Pancetta/ bacon lardons
Pack of cream cheese

Fry everything (including the pancetta if using) bar the peas (and cream cheese) in a knob of butter and a dash of oil for about five minutes. Add the peas and cream cheese, cook for another three or four minutes. Serve over pasta.