Vegan | Gluten Free Lentil & Vegetable Soup
This is a great comforting lunch soup recipes for them cosy days. Recipe adapted from CenterCutCook
This soup goes perfect with out homemade bread recipe.
image from CenterCutCook
Ingredients
Tablespoon of Olive oil
Teaspoon ofGarlic oil
1 leak
1 medium Potato
1 carrot
1/4 turnip
2 sticks of celery
1/2 cup of lentils
1 pint of water
Vegetable Stock cube
Use what ever vegetables you have in
Salt and pepper to taste
Instructions
Add a little olive oil and garlic oil to a large pan
Cut up leaks, celery, carrots, Turnip carrot, potato (any vegetables and amounts you have at home)
Sauté vegetables on medium heat for 5 minutes in the pan
Add vegan stock cube, cover with a pint of water add more if need be
At salt and pepper
Add 1/2 cup of red lentils
Bring to the boil then simmer
Cook for around 20 minutes
Then you can blend together or eat as it is
Add salt and pepper to taste before you serve
For more information Please see CenterCutCook
Vegan | Gluten Free BBQ Beans
This is the perfect recipe for a quick lunch, very tasty goes amazing with our homemade bread recipe or a jacket potato.
image from BoshTV
INGREDIENTS
1⁄2 onion or 1/4 tsp asafoetida
2 garlic cloves or a drizzle garlic oil
1 tbsp olive oil
1 tbsp tomato purée
1⁄4 tsp smoked paprika
1⁄4 tsp chilli powder ( use how ever much you want to make it spicy )
1⁄4 tsp dried thyme
1 tbsp light brown sugar
1 tbsp light soy sauce
1 x 400g tin cannellini beans
2 large or 4 small slices good-quality fresh bread
100g passata or use
dairy-free butter, for spreading fresh parsley leaves, to garnish, optional
salt and black pepper
METHOD
1.Medium saucepan on a medium heat
2. Peel and finely chop the onion and garlic or use asafoetida and garlic oil
3.Add the olive oil to the pan
4. Add the onion and garlic and stir until the onion is translucent and soft, about 10 minutes
5. Add the tomato purée, smoked paprika, chilli powder, thyme, sugar and soy sauce and stir them into the onions
6. Cook for a further 2 minutes
7. Drain and rinse the cannellini beans, then add them to the pan
8. Stir them around so that they’re covered in the sauce
9. Cook for another 2–3 minutes
10. Put the bread in the toaster or under the grill
11. Pour the passata into the pan and let it simmer until the sauce has
thickened, about 5 minutes
12. Chop the parsley, if using
13. Taste the sauce and season it with pepper and a little salt
14. Take the toast out of the toaster or grill and spread it with dairy-free butter
15. Put the beans on top, sprinkle over the parsley, if using, and serve immediately