Category: Recipes

Looking for a nourishing, flavour-packed vegan soup? This Spiced Cabbage & Chickpea Soup is the perfect blend of warmth, spice, and wholesome ingredients. Made with cabbage, chickpeas, and aromatic spices like turmeric and paprika, this comforting soup is rich in protein and fibre. Whether you’re meal prepping or looking for a quick, nutritious dinner, this recipe is an excellent choice. It makes about 8 servings, but you can halve the recipe or freeze leftovers for later.

Ingredients

• 1 tablespoon olive oil (or a few tablespoons vegetable stock as an alternative)
• 1 white or yellow onion, chopped
• 3 carrots, peeled and chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 6 cups shredded green cabbage (about 1/2 head)
• 200g medium or long-grain brown rice (or a small pasta such as orzo)
• 1 teaspoon sweet paprika (or smoked paprika for a deeper flavour)
• 1 teaspoon ground turmeric
• 1 teaspoon salt (adjust to taste)
• 2 litres low-sodium vegetable stock
• 250–500ml water
• 500g cooked chickpeas (from 2 tins, drained and rinsed)
• Juice of 1 large lemon
• Freshly ground black pepper, to taste
• Pinch of crushed red pepper flakes, to taste
• Chopped fresh parsley, for garnish (optional)

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Instructions

1. Sauté the Vegetables – First, heat the oil in a large pot over medium heat. Next, add the onion, carrots, and celery. Cook, stirring occasionally, for about 5 minutes, until the onion is soft and translucent. Then, add the garlic and cook, stirring constantly, for 2 minutes.
2. Add the Main Ingredients – Now, stir in the cabbage, chickpeas, rice, paprika, turmeric, and salt. After that, pour in the vegetable stock and 250ml water. Bring the mixture to a boil over high heat. Once boiling, reduce the heat, cover, and let it simmer for about 45 minutes, until the rice is tender.
3. Finish & Serve – When the soup is ready, stir in the lemon juice. Afterward, season to taste with black pepper and crushed red pepper flakes. If the soup is thicker than desired, simply add the additional water.
4. Garnish & Enjoy – Finally, serve the soup hot, garnished with fresh parsley if desired.

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Why You’ll Love This Spiced Cabbage & Chickpea Soup

• Vegan & Gluten-Free – This plant-based recipe is suitable for all dietary needs.
• High in Protein & Fibre – With chickpeas and brown rice, it provides long-lasting energy.
• Meal Prep Friendly – You can easily batch cook and freeze it for later.
• Anti-Inflammatory Benefits – Turmeric and paprika not only add flavour but also support wellness.

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Storage & Freezing Tips

• Fridge: Store in an airtight container for up to 6 days.
• Freezer: Freeze for up to 6 weeks in portion-sized containers for easy reheating.

Make this Spiced Cabbage & Chickpea Soup today and enjoy a hearty, nourishing meal that’s bursting with flavour! Whether you’re preparing for a cosy evening or a healthy meal plan, this soup is a perfect choice. Don’t forget to share your results and tag us! 🍲✨

This rich and satisfying vegan Bolognese offers a plant-based take on the classic Italian dish. The secret to achieving a meaty texture lies in crumbling and baking the tofu before combining it with a flavourful tomato sauce. This method gives the sauce a thick, chewy consistency that perfectly coats the pasta.

This dish is ideal for a cosy weeknight dinner or meal prep, as it freezes beautifully. Whether you’re serving it to family or preparing ahead for a busy week, this protein-packed Bolognese is a great choice.

Ingredients

• 400g extra-firm tofu
• 3 tbsp nutritional yeast
• 2 tbsp soy sauce (or tamari for a gluten-free option)
• 1 tbsp olive oil (or vegetable stock for an oil-free version)
• 1 tsp chilli powder
• 1 tsp garlic powder
• 1/2 tsp liquid smoke (or 1 tsp smoked paprika as a substitute)
• 700ml marinara sauce (store-bought or homemade)
• 300g spaghetti or pasta of choice
• Fresh parsley or basil (optional, for garnish)
• Vegan Parmesan (optional, for serving)

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Method

1. Prepare and Bake the Tofu

• Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
• In a large mixing bowl, whisk together the nutritional yeast, soy sauce, olive oil, chilli powder, garlic powder, and liquid smoke to form a thick paste.
• Crumble the tofu into small pieces using a fork or potato masher, then mix well with the seasoning paste.
• Spread the tofu crumbles evenly on the baking tray and bake for 30-40 minutes, stirring every 15 minutes. The longer the tofu bakes, the chewier it becomes.

2. Cook the Pasta

• While the tofu bakes, bring a large pot of salted water to a boil and cook the pasta according to the packet instructions. Drain and set aside.

3. Make the Sauce

• In a large saucepan, heat the marinara sauce over medium heat until it begins to simmer.
• Stir in the baked tofu crumbles and let the sauce cook for a further 5 minutes, allowing the tofu to absorb the flavours. If the sauce is too thick, add a splash of water.
• Season with salt and pepper to taste.

4. Serve and Store

• Serve the Bolognese sauce over the cooked pasta. Garnish with fresh parsley or basil and sprinkle with vegan Parmesan if desired.
• Store leftovers in an airtight container in the fridge for up to 4 days. The sauce can also be frozen for up to 3 months and reheated in a saucepan or microwave.

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Serving Suggestions

Pair this vegan Bolognese with:

• Garlic bread
• Roasted vegetables (broccoli, Brussels sprouts, or bell peppers)
• A crisp green salad with balsamic dressing
• Vegan Caesar salad

Enjoy this hearty and flavour-packed vegan Bolognese—it’s sure to become a favourite!

Air fryers make cooking so much easier, and there are so many delicious things you can create. From crispy tortilla chips to savory falafel, the options are endless! One of the easiest and most delicious recipes is these Air Fryer Sweet Potato Wedges.

In under 20 minutes, you can enjoy thick, crispy-on-the-outside, soft-on-the-inside sweet potato wedges. They’re the perfect healthier alternative to traditional fries and packed with flavour. Whether you serve them as a side with a burger or enjoy them as a quick snack, these wedges are sure to impress!

Ingredients:

• 2 medium sweet potatoes (approx. 400g)
• 1 tbsp olive oil (approx. 15g)
• 1 tsp garlic powder (approx. 2.5g)
• 1 tsp smoked paprika (approx. 2.5g)
• 1 tsp dried Italian herbs (approx. 1g)
• Black pepper & salt to taste

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Method

1. Prepare the Sweet Potatoes

• Cut the sweet potatoes into wedges, making sure they are evenly sized for consistent cooking.

2. Season

• Place the wedges in a bowl. Add the olive oil, garlic powder, smoked paprika, Italian herbs, black pepper, and a pinch of flaky salt. Toss the wedges to ensure they are evenly coated with the seasoning.

3. Cook

• Preheat your air fryer to 190°C (380°F). Arrange the sweet potato wedges in the air fryer basket in a single layer, ensuring they are not overcrowded for even cooking.

4. Air Fry

• Cook at 190°C (380°F) for 8-10 minutes, then flip the wedges and cook for an additional 3-5 minutes, until golden and crispy.

Enjoy your crispy, perfectly seasoned sweet potato wedges!

This comforting lentil soup is a true winner—packed with flavor, hearty texture, and healthy ingredients. Not only is it made with pantry staples, but it also features fresh greens and a splash of lemon for that perfect bright touch. Whether you’re looking for a light yet filling meal or a warm dish to curl up with, this is the soup for you!

I spent a lot of time perfecting this recipe. Over the years, I’ve gone from bland lentil soups to this flavorful, spiced creation that’s earned over 500 five-star reviews. Gone are the days of lackluster lentil soups—this one’s the best!

Why You’ll Love This Soup

1. Simple pantry ingredients that create a rich, gourmet flavor.
2. A hearty, lightly creamy texture (no cream necessary!) thanks to blending part of the soup.
3. Packed with protein, fiber, iron, and folate—making it a complete meal.
4. Perfect for meal prep—great for lunches and gets even better the next day!
5. Freezable! Make a big batch and enjoy it later.

This lentil soup comes together quickly with minimal effort. Just gather your ingredients and get cooking—it’s sure to become a staple in your kitchen.

Ingredients

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 2 tins (800 grams/28 ounces ) diced tomatoes, lightly drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch of red pepper flakes
• Freshly ground black pepper, to taste
• 1 cup chopped fresh collard greens or kale, tough ribs removed
• 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste

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Method

1. Warm the olive oil in a large Dutch oven or pot over medium heat. The olive oil adds richness and depth to the soup, so don’t skip this step!
2. Once the oil is shimmering, add the chopped onion and carrot. Stir often and cook until the onion softens and becomes translucent, about 5 minutes.
3. Add the garlic, cumin, curry powder, and thyme. Stir constantly until fragrant, about 30 seconds. Add the diced tomatoes and cook for a few more minutes to enhance their flavor.
4. Pour in the lentils, broth, and water. Add 1 teaspoon of salt, a pinch of red pepper flakes, and freshly ground black pepper to taste. Raise the heat and bring to a boil. Then, reduce to a gentle simmer, partially cover the pot, and cook for 25-30 minutes, or until the lentils are tender but still hold their shape.
5. Transfer 2 cups of the soup to a blender and purée until smooth. Be careful with the steam—cover the blender lid with a towel. Alternatively, use an immersion blender to blend part of the soup directly in the pot.
6. Pour the blended soup back into the pot and stir in the chopped greens. Cook for 5 more minutes until the greens are tender to your liking.
7. Remove from heat and stir in 1 tablespoon of lemon juice. Taste, and add more salt, pepper, or lemon juice as needed. For a spicier kick, add extra red pepper flakes.
8. Serve hot! Leftovers can be stored in the fridge for about 4 days or frozen for several months. Just defrost before serving.

Enjoy this nourishing, flavorful soup—it’s sure to keep you cozy and satisfied!