Tag: recipes

Shepherd’s Pie Recipe ~ vegan

Linda from lindadoesveganLeave a comment

This is such a delicious, simple dish which is perfect to serve if you are hosting, or a great meal prep option which you can eat over a couple of days or even freeze!

food, glorious food

The beauty of it is that you can really use whatever ingredients you have on hand for the “mince” filling – so feel free to substitute any vegetables I used for other things. I will say that carrots, mushrooms and onions form a delicious base. As for the “meaty” substitute, opt for either of the following: brown/green lentils, black beans, TVP, soya mince, tempeh mince or a mixture of either.

This recipe serves ~6 people so adapt accordingly.

Ingredients:

  • 2 large carrots
  • 3 yellow onions
  • 5 large mushrooms or 8-10 smaller ones
  • 6-8 white potatoes (depends a little on their size, you want them to cover roughly the entire area of your chosen oven dish when you lay them out on the counter
  • 1 block of tempeh (~200 g)
  • 1/2 cup dry green lentils or just use 1 tin of lentils
  • dairy-free single cream alternative e.g. Alpro cuisine soya, oatly cream
  • 2 tbsp tomato purée
  • ~200mL tomato passata
  • spices & herbs: salt, pepper, turmeric, smoked paprika, cumin, thyme, persil, garlic powder
  • 2 tbsp rapeseed oil
  • I didn’t use these but might be nice: sunflower seeds (mixed with mince), garlic cloves, olives, chopped tomatoes.

Method.

  • boil your lentils (unless you are using a tin) and peel + chop your potato and boil these too. mince your tempeh block in a food processor. set aside when done.
  • you can either chop your veggies… or use a food processor which takes about 1 minute to do, and is what I do. blitz carrots, onion and mushroom together. transfer your veggies to a pot on medium-high heat and stir, stir, stir. you want them to release most of their liquid.
  • once you are satisfied that your veggies are somewhat cooked and have reduced in size, add in your lentils and minced tempeh.
  • season with tomato purée, spices and herbs. add in your tomato passata. you do not want the mince to be runny so add a little liquid at a time, just enough so the tempeh soaks it up and cooks, and prevents it from being dry.
  • drain your boiled potatoes and mash ’em up. add in your dairy-free cream alternative (or milk + margarine), salt and pepper. leave some small potato chunks in for texture.
  • transfer your mince to an oven dish.
  • portion out the mashed potato as shown in the photo: first as dollops, which you can then spread out using a spatula or fork.
  • use a fork to make some nice marks into the mashed potato.
  • brush oil (or portion out tiny pats of margarine) on top of the mashed potato.
  • cook in the oven at 200 degrees Celsius for 20 minutes. turn to broil/grill setting for an extra 3-5 minutes at the end, keeping a close eye on things so nothing starts to burn.
  • finished! serve with a side salad and nice sauce.
before flattening & cooking
fresh out the oven!

Wholewheat pizza recipe

Linda from lindadoesveganLeave a comment

Here follows the recipe I used to make these wholewheat pizzas! I looked up several different recipes and ended up just mixing things a little randomly, and wanted fast results so didn’t let the dough rise for very long but it turned out pretty great!

Dough ingredients

  • 1 packet of fresh yeast (42g)
  • 2dl lukewarm water (mix cold & boiling, make sure temperature is adjusted to suit whatever yeast type you’re using)
  • 3-4g salt (a bit more than half a teaspoon)
  • 1 tsp sweetener e.g. sugar, agave, maple syrup
  • 3 tbsp vegetable oil
  • 2 dl white flour + 3 dl wholewheat flour plus extra

Dough method

  • Crumble the fresh yeast into a large bowl.
  • Add your water, oil, sweetener and salt. Mix.
  • Add 2dl of white flour.
  • Add in your wholewheat flour little by little. Eventually you’ll be able to plop out the sticky dough on a floured work bench surface. I probably ended up adding 4-5dl of flour in addition to the initial 2dl of white flour. But I didn’t measure too precisely – sorry 😬
  • Knead and incorporate flour until the dough isn’t too sticky to handle. Grease the bowl, transfer the dough and cover with cling film. Let rise until doubled in size for about 1.5 hours.
  • Turn on the oven to 250°C.
  • Then portion out dough to make your pizza bases: I had enough for two medium sized pizzas which fed 3 people easily, probably could have been shared between 4!
  • Make sure to leave an outer rim which will form the crust – don’t flatten or touch it excessively.
  • Top with tomato sauce, vegan cheese and whatever else you would like!
  • Chuck in the oven for 15 minutes, paying attention toward the end and prolonging in 3-5 minute increments depending on how well done you want your pizzas to be. If your oven does a hot blast use it to crispen up and char the pizza at the very end (there is a proper term for it which I can’t remember right now oops).
  • Enjoy!

Tomato sauce

I minced 4 garlic cloves and chopped up one fresh tomato, and let it fry in a pot for a while until the tomato was mushy. Then added tomato passata, some agave syrup and a whole heap of spices… follow your heart! Tips: basil, smoked paprika, onion and garlic powder, turmeric, chilli…

I hope you enjoy this recipe and give it a go 😊

Converting fresh yeast to dry yeast:

https://www.traditionaloven.com/conversions_of_measures/yeast_converter.html

10 minute lentil bolognese ~ vegan recipe

Linda from lindadoesveganLeave a comment
An easy and cheap vegan recipe to tickle your tastebuds ❤️

Happy Sunday!

Sometimes, when I’m stuck as to what to cook, it’s best to take it back to basics. Here’s a recipe for one variation of vegan bolognese. There are literally endless opportunities and I have made many different types of vegan bolognese style dishes – this is just one version I made the other day. It’s hella cheap and easy and accessible (I hope) 🍝

Enjoy ❤

| Ingredients |

  • 1 red onion
  • 2-3 cloves garlic (or sub for garlic powder)
  • 1 large carrot
  • 3-4 tbsp rice, oat or soy cooking cream/mylk
  • 1 can green lentils
  • 1 can chopped tomatoes
  • 1 tbsp tomato purée
  • Lots of spinach: it will all reduce!
  • Spices to taste: garlic powder, onion powder, smoked paprika, chilli, turmeric, black pepper, salt, Herbes de Provence, basil

| Instructions |

    Start cooking your pasta, if you’re gonna be having some (would recommend)
    Chop the onion, garlic and carrot.
    Fry up onion + garlic in a pan on high heat, then turn down.
    Add in the carrot.
    Add in tomato purée and cooking cream/mylk. Stir frequently so nothing sticks.
    Add in your chopped tomatoes, rinse and drain the lentils, add these too.
    Add in your spices and spinach.
    All done at this point to be honest, but I would recommend letting it all simmer for a little while, stirring lots and making sure you’re happy with the seasonings.
    Serve with pasta and fresh herbs, hot sauce, tahini, nutritional yeast… whatever takes your fancy!

And that’s that! Hope you’ve been inspired to give this a go 🙂

All the love in the world,

xo Linda

Find me on Instagram @lindadoesvegan 🙂

Vegetable noodles ~ vegan

Linda from lindadoesveganLeave a comment

Hello hello!

Today, I’m sharing a recipe that’s so easy it shouldn’t really be called a recipe. This is to show you how easy, tasty and healthy vegan food can be. I’m calling this vegetable noodles, because that’s pretty much what it is, and very flexible. Feel free to vary the veggies and noodles as you like.

For this bowl, I used chickpeas and soba noodles, but I think smoked tofu cubes would be delicious too

Ingredients

  • 1 red onion, chopped
  • 2-3 cloves garlic, chopped/minced
  • 1 tbsp tomato purée
  • 2 tomatoes, chopped
  • 3-4 handfuls of a leafy green such as kale, spinach or pak choi
  • fresh coriander and/or parsley
  • 1 courgette (aka zucchini)
  • 10ish mushrooms
  • 1 can chickpeas (or black beans, packet of tofu, vegan mock meat)
  • noodles such as soba noodles or rice noodles
  • spices: turmeric, black pepper, smoked paprika, cumin
  • optional: sesame oil, salt

How to

  1. Boil water for your noodles.
  2. Fry the onion in a pan. I fry it without oil, gradually adding some water and adding a lid to steam/sautée (MicTheVegan has a good video on frying without oil).
  3. Add in the garlic, and the tomato paste. Garlic burns faster than onion, which is why we add it in after.
  4. Make your noodles according to the instructions. Keep an eye on the time so you can take them off the boiling water in time, and perhaps rinse with cold water.
  5. Chop up your veg in the meantime.
  6. Add in the mushrooms, courgette, and tomatoes.
  7. When the veg mix has reduced down a little, add in the greens. Cover to steam in order for them to shrink down.
  8. Make sure you’ve got the noodles under control, if you haven’t already!
  9. Add in your fresh herbs.
  10. Add in your beans/tofu/mock meat.
  11. Add in your spices and, if you wish, sesame oil.
  12. Let everything cook together in the pan, with a lid to cover it.
  13. Make sure you’re happy with the scents and taste of the food.
  14. Plate up! I recommend topping with soy sauce, sesame seeds, and a hot sauce of your choice.
  15. Finally, let me know if you gave this a go, or have any questions 🙂

I hope you enjoy giving this recipe a go, or even that it just gave you some inspiration (the latter is basically how I function, I never follow recipes properly haha)

All the love in the world,

Linda xo

Introductions

Linda from lindadoesveganLeave a comment

Hello, and welcome to my take on veganism! I’m hoping that the posts on this blog can be useful to you, whether you’re already vegan, would like to transition, or simply have an interest in adopting some aspects of a vegan lifestyle.

My name is Linda, and I’m a university student in my early 20s. I use she/her pronouns, I’m studying to become a doctor, and I like to spend my time on Instagram and other forms of social media, when I’m not hanging out with friends (classic), dancing, cooking or doing boring adulting.

I have always loved writing and being creative in my own little ways, whether other people see what I’m up to or not doesn’t matter all that much to me. I love “blogging” via my Instagram @lindadoesvegan, but sometimes the caption space simply isn’t enough, and so I decided to make myself a wee blog to go with it 🙂

Unfortunately, I can be rather indecisive, and this was one of those moments: I knew I didn’t want to only write about veganism, but I had the hardest time picking a username… So… I have ended up with two new blogs *whoops*

This one will be a space for my vegan specific things, an extension of my instagram if you will. And for those who care to discover more about the Linda behind the food, there’s Linda does Life, my lifestyle blog where I intend to put everything that doesn’t strictly fit into the label of veganism. If things overlap, which I presume they will, I may post the same thing on both pages. To switch between the two blogs, I have added a “Linda Does…” page on top of both websites.

Sound confusing? Let’s see how it goes…

All the love in the world,

xo Linda

A stack of vegan pancakes made by me