Category Archives: Vegan

Cajun Courgettes – 0 Smart Points

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Filed under 0 Smart Points, Recipes, Side Dishes, Vegan

Mr FFF has never been the biggest fan of vegetables. Apparently, he only really likes them when they’ve got “some kind of flavour” – other than the flavour of the actual vegetables – so I’m always looking for ways to pep-up his plate! These came about as I tried to use up some leftover courgettes and find something to accompany the tacos we were eating to use up some leftover taco shells.

Servings: 2

Smart Points: 0 per serving

Time: 20-25 minutes

What you need:

  • a couple of courgettes
  • Cajun seasoning
  • spray oil

What to do:

  1. Trim the courgettes and halve lengthways. Slice thickly and put into a roasting tin.
  2. Spray the courgettes with oil and sprinkle them liberally with the Cajun seasoning. Give the tin a good shake to ensure the courgettes are evenly coated.
  3. Roast in a pre-heated over at 180C for 15-20 minutes, turning halfway through cooking.

Top Tip: Add more or less Cajun seasoning depending on how much you like the taste of “actual vegetables”!

Easy Red Lentil Soup

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Filed under Recipes, Soup Kitchen, Vegan

An easy to make soup that’s perfect for autumn

Servings:    6

Smart Points:    2

No Count

Cooking time:    5mins prep + 30mins cooking

Ingredients

  • 1tsp healthy oil
  • 2 medium onions, finely chopped
  • 250g carrots, finely chopped
  • 110g red lentils
  • 3 vegetable stock cubes made up with 1.7l boiling water
  • salt & pepper

Method

  1. Heat the oil in a large saucepan. Add the onion and carrot and cook gently until soft, without browning.
  2. Add the stock and the lentils.  Cover and simmer for 30 minutes.
  3. When the lentils and vegetables are tender, blend until smooth.
  4. Reheat.  Season to taste and serve.

Minestrone Soup

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Filed under Recipes, Soup Kitchen, Vegan

A filling yet summery soup.Minestrone Soup

Servings:    4

Smart Points:    4

No Count   (if made with wholemeal pasta.  If made using white pasta, allow 1SP/serving)

Cooking time:    10mins prep + 35mins cooking

Ingredients

  • 1tsp healthy oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 2 cloves garlic, crushed
  • 1 leek, sliced
  • 1 small potato, diced
  • 400g tin chopped tomatoes
  • 1tbsp tomato puree
  • 1 vegetable stock cube made up with 600ml boiling water
  • 2tsp dried thyme
  • 1 bay leaf
  • 30g soup pasta or macaroni
  • 200g tin baked beans
  • salt & pepper

Method

  1. Heat the oil in a large saucepan. Add the onion, carrot and garlic and cook gently until soft, without browning.
  2. Add the leek and potato and cook gently for 5 mins.  Add a splash of stock if the vegetables begin to stick to the bottom of the saucepan.
  3. Add the tomatoes, tomato puree, stock, thyme and bay leaf.  Bring to the boil, cover and simmer for 20mins.
  4. Add the pasta and baked beans then simmer for a further 10mins until the pasta is just cooked.
  5. Season to taste, then serve.

Top Tip: Sprinkle with a tablespoon of freshly grated Parmesan before serving for an extra 2SP per serving (dish will no longer be vegan).