A one-pan vegan dinner celebrating some of our favourite autumn veg: tender French beans, nutty sweetcorn and soft courgettes, all stirred into a wonderfully rich soya cream sauce with crispy pan-fried gnocchi.
Method
1 .
Trim the courgette, halve it lengthways and then slice it into half-moons around 1cm thick. Trim the woody ends off the French beans and chop the beans into chunks around 1-2cm long. Pull the silks and threads off the sweetcorn cob and slice a sliver off the base so it stands upright on your chopping board. Run your knife down the sides to slice off the kernels. Peel and finely chop the garlic.
2
Put a deep frying pan or wok on a high heat. Add ½ tbsp olive oil and the gnocchi. Fry, stirring often, for 4 mins till the gnocchi has browned a little. Lift out of the pan and set aside on a plate.
3
Drizzle in another ½ tbsp olive oil and add all the chopped veg to the pan, seasoning with salt and pepper. Fry, stirring often, for 5 mins till the veg are tender and a little browned.
4
Stir in the garlic. Cook, stirring, for 1 min till the pan smells aromatic. Turn the heat down under the pan to low.
5
- Tip the gnocchi back into the pan. Pour in half the carton of soya cream. Gently simmer, stirring often, for 2 mins till the soya cream is warmed through. Tear in a handful of the basil leaves and stir to mix. Taste and add a pinch more salt and pepper if you think it needs it.
6
Divide the creamy gnocchi and veg between 2 warm plates. Garnish with the remaining basil leaves to serve
Ingredients
- 1 courgette
- 100 g French beans
- 1 sweetcorn cob
- 2 garlic cloves
- 1 Tbsp olive oil
- sea salt
- freshly ground pepper
- 400 g gnocchi
- 200 ml soya cream
- handful of basil (leaves only)
Lentils are one of the most common cupboard items. So having crossover between
bolognese, daal, lasagna and a host of other great uses makes perfect sense when making the most of what you have.Bolognese is just another (albeit the most popular in Britain) version of ragu so feel free to mix it up.This vegan bolognese recipe is a starting point and should get changed until it becomes exactly how you like it. Try adding chilli flakes or courgette, more or less garlic or switch the lentils for finely chopped mushrooms or dried porcini mushrooms when you’re feeling fancy
Total Time: 1 hour
Prep Time
:
15 minutes Cook Time
:
45 minutes
Servings: 4
Method
Ingredients
• NaN Tbsp olive oil- NaN g red lentils (this will equate to 2 cups when soaked)
- NaN stick of celery finely chopped
- NaN medium carrot finely chopped
- NaN small onion finely diced
- NaN cloves of garlic finely chopped or minced
- NaN 400g tin of tomatoes Or sub for 5 fresh
- chopped tomatoes
- NaN can of water
- NaN tsp rosemary
- NaN tsp oregano
- NaN tsp basil
- NaN tsp salt
- NaN ml red wine (optional)
- NaN stock cube (optional)
Method
1
- Drizzle a little olive oil in a warm saucepan and add in your garlic, onion, celery and carrots. Cook on a low heat for a few minutes preferably with a lid on to trap in that moisture.
- 2 Now add in your herbs and spices with your red win and cook for a further couple of minutes
- M3 Finally, add in your lentils (2 cups of soaked) tinned tomatoes and fill the can 1/2 full with water and pour that into the pot too (this will not only add moisture for the dish as it cooks but it will make sure you don’t waste the tomatoes stuck to the sides of the can, perfect if you’re aspiring to lower your waste, or cheap like me!
4
Bring the heat up as you stir in the mixture and wait until the liquid is bubbling then lower the heat to a simmer and for 30 minutes until you have a rich thick sauce
5 Serve this with pasta (Try soaking some lasagna sheets if they’re all you have and cut them into strips before blanching them in hot water to heat them up) Or this recipe can be served with diced potatoes roasted with garlic and herbs.
Vegan Mac and Cheese – The Best Creamy Dairy-Free Comfort Food
⭐ Introduction
This Vegan Mac and Cheese is one of the best comfort food recipes you will ever try. It is rich, creamy, cheesy, and topped with a crispy golden breadcrumb layer — just like traditional mac and cheese, but completely dairy-free.
Made with wholesome plant-based ingredients like cashews, oat milk, and nutritional yeast, this recipe delivers incredible flavor without any animal products.
๐ง What is Vegan Mac and Cheese Made Of?
Vegan mac and cheese replaces dairy cheese with a creamy plant-based sauce made from:
Soaked cashews for creaminess
Oat milk for smooth texture
Carrots for natural color and nutrients
Nutritional yeast for a cheesy flavor and vitamin B12
Smoked paprika for a subtle smoky taste
This combination creates a rich, cheesy flavor that is very close to traditional mac and cheese.
๐ Is Pasta Vegan?
Most dried pasta is naturally vegan, but there are a few exceptions:
✅ Most dried pasta = vegan
⚠️ Some fresh pasta contains eggs
⚠️ Some lasagna sheets may contain egg
Always check the packaging before buying.
⏱️ Recipe Details
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 6
Calories: 605 kcal per serving
๐ฅ Ingredients
๐ For the Pasta:
500 g macaroni pasta
๐ง For the Vegan Cheese Sauce:
150 g cashews (soaked for at least 4 hours)
2 carrots
350 ml oat milk
8 tbsp nutritional yeast
2 tsp smoked paprika
Salt and black pepper to taste
๐ For the Topping:
100 g breadcrumbs
3 tbsp chives (chopped)
1 tsp garlic powder
30 g vegan butter
Salt and black pepper to taste
๐จ๐ณ Instructions
1. Soak the Cashews
Soak cashews in water for at least 4 hours until soft.
2. Cook the Carrots
Peel and chop the carrots, then boil them in vegetable stock for 15–20 minutes until soft.
3. Make the Vegan Cheese Sauce
Add the following to a blender:
Soaked cashews
Soft boiled carrots
Oat milk
Nutritional yeast
Smoked paprika
Blend until completely smooth and creamy.
Season with salt and pepper to taste.
4. Cook the Pasta
Cook macaroni according to package instructions.
Reserve 3 tablespoons of pasta water for later.
5. Combine Sauce and Pasta
Mix the cooked pasta with the vegan cheese sauce.
Add a little pasta water to make the sauce extra creamy.
6. Prepare the Topping
Melt vegan butter in a pan.
Mix with:
Breadcrumbs
Chopped chives
Garlic powder
Salt and pepper
7. Bake and Grill
Transfer pasta to an oven dish
Add breadcrumb topping evenly
Grill at 220°C for about 5 minutes until golden brown
⚠️ Watch carefully to avoid burning.
๐ฅ Nutrition (Per Serving)
Calories: 605 kcal
Carbohydrates: 92 g
Protein: 20 g
Fat: 19 g
๐ก Tips for Best Results
Use a high-speed blender for a smoother sauce
Add chili flakes for a spicy version
You can replace oat milk with soy milk
Add more nutritional yeast for a stronger cheesy flavor
๐งก Conclusion
This Vegan Mac and Cheese is the perfect dairy-free comfort meal. It is creamy, cheesy, satisfying, and packed with plant-based nutrition — ideal for lunch or dinner.
