Shred’s Veggie Jambalaya

25 Mar
  1. Heat 1 tbsp olive oil in a frying pan with a lid and cook the aubergine, courgette and .

  2. Remove and set aside. Tip in the diced onion and cook for 3-4 mins until soft.

  3. Add 1 thinly sliced red pepper, 2 crushed garlic cloves and 1 tbsp Cajun seasoning, and cook for 5 mins more.

  4. Stir the chicken back in with the long grain rice, add the tinned tomatoes and 300ml chicken stock. Cover and simmer for 20-25 mins until the rice is tender.

16 Mar
  1. Melt your vegan butter or olive oil in a frying pan and add the onion, mushrooms and garlic and saute for 5-7 minutes or until the mushrooms soften and the onion becomes translucent.
  2. Serve on Toast and drizzle the Truffle Oil over the mushrooms before serving.
16 Mar
  1. Melt your vegan butter or olive oil in a frying pan and add the onion, mushrooms and garlic and saute for 5-7 minutes or until the mushrooms soften and the onion becomes translucent.
  2. Serve on Toast and drizzle the Truffle Oil over the mushrooms before serving.
16 Mar

Fry up all the veg with coconut oil on a high heat for 10 mins

Boil the pasta then add to a pan with the passata and spices, cook through for 5 mins, stiring into the vegetables

Serve with the cheese on top, enjoy!

16 Mar
  1. Gently heat the maple syrup and blueberries in a saucepan until the berries start to release their juices, then set them to one side in the pan. Whisk the flour, almonds, cinnamon, milk and vanilla together in a bowl.
  2.  Heat a little oil in a frying pan. Dip a slice of bread into the milk mixture, shake off any excess and fry the bread on both sides until it browns and crisps. Keep the slices warm in a low oven as you cook the rest. Serve with the blueberries.

Serve with the sliced banana and drizzle with a little more maple syrup

16 Mar
  • Boil the cauliflower for around 15-20 minutes, you don’t want to overcook it.
  • Chop up onion and garlic into small pieces.
  • Using fry light, fry onion, garlic, garam masala, curry powder, chilli flakes and fry until golden.
  • Add in chopped tomatoes, salt, pepper, basil and cook for further 2 minutes.
  • Add in the cooked cauliflower, slowly stirring it in so that you do not create a mushy texture.
  • Cook for further 2 minutes and sprinkle with cheddar.
  • Serve and top with fresh coriander.
  • It’s that simple.
16 Mar
  1. Boil up the rice for 10 mins or until cooked
  2. Whilst the rice is cooking prep all your veg and heat up a pan with a drizzle of olive oil
  3. Add the veg to the pan with all your seasoning and fry for 5 mins
  4. Add in your cooked rice and 250ml of water with a veggie stock then leave to simmer for 10 mins
  5. Add in some soy sauce give it a stir
  6. Serve up and enjoy