Easy Recipes

Mega Breakfast
Muesli
Garlic Mushrooms
Stuffed Peppers
Veggie Cottage Pie
Aloo Sag
Tofu & Broccoli Stir Fry in Black Bean Sauce

More easy recipes

Please note: younger children should be supervised by adults especially when blending or frying.

Mega Breakfast

If you like your breakfasts to be big then just try this. The Mega Breakfast is versatile and filling. It can be adapted to suit veggies or vegans and just about the best way to start a lazy Sunday morning. It takes about 30 minutes to prepare and cook. If you can remember to marinate the tofu overnight it is even nicer.

Fried potatoes with onion and herbs
Smoked tofu rashers
Vegan scrambled ‘eggs’ or free–range eggs
Grilled tomatoes
Mushrooms
Baked beans

1. Finely chop one large potato and one medium onion. In a large non–stick frying pan gently fry the potato for five minutes, then add the onions and herbs. Continue to fry gently for another five minutes.

2. Thinly slice one block of smoked tofu and place in a shallow dish. Liberally sprinkle with tamari sauce (tamari is a type of soy sauce) and leave to marinate for at least one hour, ideally overnight if you can remember!

3. Fry gently in a little oil for four minutes on either side.

To make the scrambled ‘eggs’
1 packet of regular firm tofu, drained and mashed or 2 free–range Eggs, beaten
1/2 a red pepper, finely chopped
4 mushrooms, diced
A good pinch of turmeric powder
Tamari sauce
A little pepper

1. Gently fry the vegetables until soft, add all of the remaining ingredients and continue to cook for five minutes.

Serve your rashers, scrambled tofu/eggs and fried potato with mushrooms, grilled tomatoes and baked beans and you'll be ready to take on the world (or go back to bed to sleep it off!)

Good source of calcium, protein and vitamin C

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Muesli

1. Chop up ready to eat apricots, dates, sultanas, Brazil nuts, dried banana, rolled oats and bran.

2. Store in an airtight container.

3. Serve with cold milk or soya milk. If you soak a portion in milk overnight it is delicious.

If you are looking for a starter, this is simple to prepare, cheap and delicious.

1. Slice and fry two or even three types of mushrooms in a little oil with two cloves of crushed garlic. Perfect with triangles of toast.

Good source of riboflavin

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Stuffed Peppers

You can use sliced salad tomatoes in place of the sundried tomatoes in this recipe and Ciabatta bread is wonderful for soaking up the juices.

Serves 4

4 red peppers
8 sundried tomatoes in oil
12g/½ oz fresh basil leaves, roughly torn
225g/8oz feta cheese in oil
olive oil to drizzle
salt and freshly ground black pepper

1. Halve the peppers lengthways through the stalk and remove the seeds.

2. Place 1 sundried tomato in each half, sprinkle half the torn basil over, reserving half for garnish. Top with pieces of feta cheese. Drizzle each one with olive oil or a little of the oil from the tomatoes and cheese. Season with salt and freshly ground black pepper.

3. Grill on a conventional grill or barbecue, for about 10-15 minutes until the pepper is cooked, the skin charred and the cheese starting to melt.

4. Garnish with the reserved torn basil

5. Serve with crusty garlic bread or bulgar wheat to soak up the juice

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Veggie Cottage Pie

Always a favourite on a cold winter night! You can add extra vegetables, for example peas or carrots, to the mix if you like.

1 medium onion, chopped
1 clove of garlic, crushed
1 tin of chopped tomatoes
1 large pinch of dried mixed herbs
150g of dried soya mince soaked in boiling water for 10 minutes then drained
675g of mashed potato

1. Gently fry the onions for two minutes.

2. Add the garlic, tomatoes and herbs and soya mince.

3. Bring to the boil then simmer for 15 minutes.

4. Meanwhile, make the mashed potato.

5. Spoon the base into an ovenproof dish and spoon the mashed potato over the top. Dot the margarine over the potato. Cook for 30 minutes at 180°C/Gas Mark 4 until golden brown and crusty on the top.

6. Serve with your favourite vegetables.

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Aloo Sag

2 large potatoes
Large pinch of tumeric, cumin seeds, paprika, cayenne powder
1 onion
2 cloves of garlic
Large bag of washed spinach

1. Par boil two large potatoes.

2. Remove from the water and allow to cool.

3. When the potato is cool enough to handle cut into 1cm cubes.

4. In a large non–stick frying pan gently fry the turmeric, cumin seeds, paprika and cayenne powder for two minutes. Then add one chopped onion and two crushed cloves of garlic and the potato. Fry for 10 minutes making sure the potatoes don’t catch on the bottom of the pan.

5. Finally add one large bag of washed spinach to the pan. Don’t worry if the spinach is piled up, as it starts to cook it will soon reduce. Continue to cook for five minutes.

Good source of dietary fibre

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Tofu and Broccoli Stir Fry in Black Bean Sauce

The first job is to slice the following vegetables into bite–sized pieces:

1 onion
1 medium sized carrot
10 baby sweetcorns
1 red and 1 green pepper
1 courgette
1 medium head of broccoli
10 button mushrooms

1 pack of firm tofu
1 small packet of bean sprouts
Sesame seed oil
Jar of Black Bean Sauce
Cashew Nuts (optional)

1. Slice one packet of firm tofu into chunks. Deep–fry for three minutes. This will give a crispy outside and a fluffy middle. Place on a paper towel.

2. Blanch the broccoli for three minutes in boiling water then drain.

3. In a large wok, stir–fry the vegetables & nuts (except the bean sprouts) and tofu in two tablespoons of sesame seed oil for five minutes. Stir in a jar of black bean sauce and the bean sprouts. Continue to cook for another three minutes.

4. Serve with toasted pitta bread or rice.

Good source of calcium, iron and vitamin A

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