We had spent the morning at the farmers market and museum with all the kids. We’d had a big breakfast, so didn’t need any morning tea but on the drive home I was dreaming of samosas.
I just love the mix of spicy potatoes and peas, but I don’t love the deep fried pastry. By the time we got home, I’d decided on my ingredients and how they would come together.
I’m so happy about these that I’m posting the recipe now, so you guys can also experience the yummy potato goodness. Feel free to play with the spices to suit your taste.
We loved the cardamom as it added a sweet element which balanced well with the spice. I don’t add salt in our cooking, but feel free to add some if you wish. You could use some miso paste for that salty taste, but the nutritional yeast is enough for us.
We ate half of the batch pretty much as soon as they were cool enough! They would be better once cooled just so the potato mixture doesn’t ooze out so much, but that part was fun!
I’ve put these rolls into hubby’s and the kids’ lunchboxes. I wouldn’t freeze them after cooking though, as the pastry will go soggy when it’s defrosted. You could however freeze the potato mixture to use later.
Recipe makes 4 rolls with some mixture left over, which I just ate!
7 medium mashing potatoes, peeled and chopped (I used the agria variety)
3/4 cup plant milk, plus extra for brushing
1 onion, finely chopped
3 cloves of garlic, finely chopped
1 cup frozen peas
1 pack vegan puff pastry sheets (I used a brand called New Way from Countdown)
2 tbsp curry powder
2 tsp cardamom
1 tsp garam masala
2 tbsp nutritional yeast
Pinch of black pepper
Sesame seeds for garnish
Preheat your oven to 180°
Line a baking tray with a silicone mat or baking paper
Boil the potatoes until cooked
Remove the pastry sheets from the packet and defrost them
Meanwhile fry the onions, garlic and spices in a frying pan with 1/4 cup water on a medium/high heat until the onions are nearly cooked. As the mixture cooks and the water evaporates, you will need to add a tablespoon of water every so often so the mixture doesn’t stick
Add half a cup of water and the peas to the onion mixture. Cook for 5 minutes until the mixture has thickened. Take the pan off the heat
Mash the potatoes with the milk and nutritional yeast, leaving a few small lumps of potato
Add the onion and pea mixture to the potatoes and mix well. Taste and adjust the seasoning as required
Lay a pastry sheet on a chopping board
Spoon 1/4 of the potato mixture onto the shortest side the pastry sheet, leaving 1cm from the edge.
Using the 1cm edge of pastry, roll the pastry over the mixture carefully tucking it underneath the potato
When you reach the end of the sheet, brush the edge with plant milk to help it to stick
Place the roll onto a lined baking tray and continue with the rest of the pastry and mixture
Brush each roll with plant milk and sprinkle with sesame seeds
Bake in the oven for 20-25 minutes until the pastry has risen and is brown and crispy
Remove from the oven and cool in the tray until cool enough to eat!
Cool completely before storing them in an air tight container in the fridge for a week
This soup is so tasty and comforting, you’ll be making it every week like I do.
You must know by now that I love 1 pot meals which require minimal effort. This is one of those meals. You can add whatever veggies you have on hand or that are in season.
We always have leftovers so I divide it up into small containers for the freezer.
This recipe was inspired by a jar of passata I had in the pantry and my husband’s love of tomato soup. A month or so ago, he was sick and only wanted tomato soup. I had a think and just grabbed the ingredients I thought would fill him up, provide essential nutrients and taste great.
This recipe makes 5 servings with lots of leftovers.
1 700g jar passata
1 tin crushed tomatoes or whole and just roughly chop them
3 tsp crushed garlic
1 tsp dried mixed herbs
1 tsp onion powder
1 tbsp miso paste
1 small red onion, chopped
2 medium carrots, chopped
1 large celery stick, chopped
1 cup organic dried lentil, split peas & barley mix (not the packet soup mix as it has lots of salt and other things added to it)
1 tbsp tomato paste
1.5 litre homemade vegetable stock
2 cups quinoa penne pasta or whatever pasta you like
• Reserving the pasta and half of the stock, add all your ingredients into a large saucepan
• Bring to the boil, then turn down to a low heat
• Cover the saucepan with the lid and cook for 20 minutes
• Remove the lid, add the remaining vegetable stock, stir and cook uncovered for a further 20 minutes or until the dried pulses are cooked
• With 10 minutes cooking time left, add the pasta. You’ll need to stir the soup occasionally to ensure it doesn’t stick
• Taste the soup and add seasonings to your taste
• Add more stock if you prefer a thinner consistency
Serve with fresh basil & crusty bread or toast and enjoy x
I’ve been wanting to create a great sausage roll recipe and after a few attempts, here it is. I can’t take full credit though as I did get inspiration from a lovely lady on a vegan Facebook group I’m in called ‘what kiwi vegans eat’.
We love sausage rolls, who doesn’t? The crispy, crumbly pastry and delicious filling dipped into a yummy sauce is divine.
These are super easy to whip up and are perfect for lunchboxes, morning tea, lunch with a side salad, or even dinner with a larger serving of veggies.
I tried filo pastry and it didn’t really work for me. This time I’ve used a store bought pastry; while not whole foods because it has oil in it, it is vegan. It’s called New Way puff pastry and I got it at Countdown. You could make your own, but I don’t have the time or patience for that!
So all you need is a food processor and a lined baking tray.
This recipe uses 3 sheets of pastry and you can cut them to whatever size you need.
1.5 cups cooked cannellini beans (I use dried but you can use tinned)
1/2 brown onion, chopped
2 cloves garlic
2 tbsp nutritional yeast
1 tsp cumin
1.5 tbsp chopped fresh herbs (I used corriander)
1/2 cup baby spinach
1 tsp sesame seeds
2 tbsp plant milk
1. Preheat the oven to 180°
2. Take out your pastry sheets to thaw
3. Chop onion and garlic
4. Add all ingredients except spinach, milk and sesame seeds to a food processor.
5. Blend until combined, but you dont want the beans totally mushed up. A bit of texture is good.
6. Line one edge of pastry with spinach. Top with 1/3 of the filling.
7. Roll up the pastry, leaving a 2 cm at the end. Brush with plant milk to help it stick.
8. Repeat with the other 2 sheets.
9. Place on a lined baking tray, brush the rolls with plant milk and sprinkle with sesame seeds.
10. Bake for 15 mins or until the pastry is golden brown and puffed up.
Enjoy hot or cold.
If you make this receipe let me know what you think. x
When we went plantbased, one of the things we knew we’d miss was a burger. We had burger night once a week; it was a tradition!
This recipe was inspired by High carb Hannah. We tried her recipe and enjoyed it but there just wasn’t enough flavour for us. We’ve tried beetroot burgers which are pretty good and black bean burgers, which we’re not too keen on. These are definitely the best. The mushrooms give them a meaty texture and they have the colour of cooked meat, which pleased my husband.
You’ll see that I use marmite (the British one!) and if you’re not a lover of it you can use vegemite or just leave it out. It will change the taste though, as marmite gives these burgers a real depth of flavour. You can’t taste the marmite; my eldest son hates it but he hasn’t complained.
The only equipment you need is a food processor and a lined, floured baking tray.
I’ve made my own burger buns as for us, there are too many nasties in store bought ones.
This recipe makes 6 decent sized burgers. I serve this with roast potatoes and our favourite toppings.
1 1/2 cups of cooked chickpeas or 1 tin drained
1 1/2 cups mushrooms, chopped small
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp smoked paprika or 2 drops of liquid smoke
2 cloves garlic, chopped or minced
1 tbsp Worcester sauce (In NZ, F.Whitlock & Sons is vegan)
1 tsp marmite
1/4 cup oat flour or wholegrain breadcrumbs
1/4 cup water
1. Chop the mushrooms quite small. This makes it easier to blend in the food processor.
2. Add all the ingredients except the mushrooms and oat flour to the food processor. Blend until the chickpeas are broken down, but not mushy.
3. Add the mushrooms and blend until they’re combined with the chickpeas. You might need to scrape the sides down a few times.
4. Add the oat flour and blend until combined. Taste and add any more seasonings.
5. The mixture will look a bit mushy but it should hold together when pressed.
6. Wet your hands, spoon the mixture into one hand and mould into a pattie shape using only one hand and the spoon. Turn them out onto the lined, floured baking tray and flatten a little with your fingers.
7. Put the tray into the fridge for at least 30 minutes to allow the patties to set. I find an hour works best.
8. Once set, fry the patties in a non stick pan on a medium heat until brown. This takes me around 4 minutes each side. They won’t be as solid as meat so be gentle!
9. Serve on a bun with your favorite sauces, toppings and sides.
Enjoy. If you make the recipe don’t forget to share a photo with me and tag me @simone’splantbasedkitchen on Instagram 😁
This creamy oil free curry has gone down really well. Its spicy, salty, creamy and sweet with some big punchy flavours. It’s very filling and for the meat eaters out there, the mushrooms give it that meaty kind of texture.
The first time I made it, I intended on serving it with brown rice but the rice didn’t cook properly so I had to think on my feet and soaked some vermicelli rice noodles. Both my husband and son asked for it with noodles from then on.
That first time I made it, I added the soaked noodles into the curry just before adding the spinach. The noodles soaked up most of the sauce and although it tasted really good, it was a bit gluggy. Since then, I serve the curry on top of the noodles and it’s much better.
You could use the flat rice noodles or any other noodles you’d like, but the vermicelli have a nice bite to them which adds an extra texture to the dish.
I definitely recommend doubling or even tripling the paste recipe and keeping it in the fridge for next time. Its also easier for your blender if you have a bigger bulk of ingredients. If you really can’t be bothered, just buy a red curry paste without the shrimp paste and it’ll work just as well.
This recipe serves 2 adults, 1 tween who eats like an adult and 1 toddler.
For the paste
3 cloves garlic
1 red chilli, with the seeds
1 tsp galangal, grated
1 stick of lemon grass, just the white part (I buy it frozen)
1 shallot or small onion, chopped
1 tsp cumin
1 tsp fresh grated ginger
1/2 tsp pink Himalayan salt
Pinch of fresh ground black pepper
For the curry
1 can coconut milk
1 1/2 cup cooked chickpeas or 1 tin drained
1 medium orange kumera, peeled and chopped into bite sized pieces
9 medium mushrooms, chopped into quarters (use whatever variety you have)
2 cups baby spinach
3 squares of vermicelli rice noodles, soaked and drained
1. Blend the paste ingredients until smooth. I use a nutri bullet, but you could use a pestal and mortar or a hand blender.
2. In a large pot, cook the paste in a few tablespoons of water for around 12 minutes. Keep the heat to medium and stir every now and then. You might have to add a little more water to stop it from sticking.
3. Boil the kettle and put your noodles into a large bowl.
4. While the paste is cooking, peel and chop the kumera, mushrooms and wash the spinach.
5. Cover the noodles with boiling water.
6. Add the kumera to the paste, mix and add the coconut milk. Cook for around 5 minutes Add the chickpeas and cook until the kumera is cooked through (smaller pieces cook faster).
7. Add the spinach to the curry, mix and cook until its wilted.
8. Drain the noodles.
9. Serve the curry over the noodles and enjoy!
Let me know if you make this recipe and how you found it. I’d love to see a photo too.
Since coming home from our holiday, I’ve not been as motivated or inspired as I was before. I think it’s the coming back to reality and the routine of normal life.
However, I was inspired by the So Vegan recipe I posted to my Facebook page yesterday. I adapted their recipe as my basil plants aren’t doing so good and I don’t have any walnuts at the moment.
This recipe is so quick, it only takes 15 minutes from start to finish and uses only 1 pot! It’s perfect for lunch or a quick dinner. It’s not only quick; but it’s full of nutrients, fiber, protein and flavour.
Josiah whose 2.5 yrs ate a big bowl and Janayah who is 1 yr ate a decent bowl for lunch today. The rest will be eaten by Jamari after his rugby game and if there’s any left I’ll freeze it for Janayah’s lunches.
For the pasta:
2 cups whole grain pasta or spaghetti
1 large head of broccoli, chopped (you can also add mushrooms)
For the sauce:
1 can cannelloni beans, rinsed and drained
2 tsp garlic (I use 3 because we love garlic)
2 tbsp nutritional yeast (for a cheesy flavour. Leave it out if you don’t like it)
1 tsp mixed herbs (I used dried)
1 tsp onion powder
1 tsp garlic powder
Pinch of salt and black pepper
1 plant milk (I use rice milk as almond milk is too sweet)
1 tbsp fresh lemon juice
1. Boil the kettle
2. Cook pasta as per packet instructions
3. Chop brocolli
4. Add all sauce ingredients except the lemon juice into a blender
4.5 if using mushrooms, cook them in water in a frying pan for 5 minutes. Add the sauce, cook on low stirring occasionally. Add more milk if you’d like it thinner.
5. With 5 minutes cooking to go, add the broccoli to the pasta
6. Once the pasta is cooked and the broccoli is to your liking, drain the water
7. Add the pasta and broccoli and lemon juice to the sauce and mix through. We add salt and pepper once we’ve tasted our food.
Serve alone or with a salad or garlic bread
Easy peasy! Let me know if you make it and what you think xx