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Sweet Potato Gnocchi

vegan sweet potato gnocchi recipe jay halford plant based cooking course

Recipe:

Sweet Potato Gnocchi

This is a delicious 2 ingredient homemade sweet potato gnocchi that’s gluten-free & vegan! This is a much healthier alternative to white potato gnocchi and will nourish you way more and you’ll only notice an improvement in taste. It’s awesome. Super sweet and soft to eat. I love eating this with soup or with a ratatouille style cooked veggie mix. 

Makes 4 servings
Total Time: 40min
Plant based Cooking Course Jay Halford
Prep: 15min

Ingredients

  • 2 large sweet potatoes (680-700g)
  • 180g gluten-free white flour + more for dusting (Roughly 1 ½ cups)
  • A drizzle of olive oil
  • A pinch of salt (optional)

Method

  • Preheat your oven to 180C
  • Prick your 2 sweet potatoes with a fork and place in a baking dish. Place in the oven at 180C for 60 minutes (turn after 30 minutes). You can microwave each potato for 8 minutes if you prefer
  • Remove the sweet potatoes from the oven and carefully peel off the skin and place the inside flesh into a bowl and mash with a fork
  • Allow cooling for 10 minutes
  • Slowly add in the 180g flour and gently knead with your hands adding a drizzle of oil too
  • Transfer the dough to a floured worktop and form a ball (you may need a little extra flour!)
  • Cut into 4 parts, hand pressing each part into a flatbread shape (½ inch thick). Cut into small pieces and roll with your hands into gnocchi shapes 
  • Now place into a large pot with salted boiling water, don’t add them all at once (give them space to boil) and boil until they start to float off the bottom (or 2-3 minutes)
  • Once boiled remove from the pot and place into a bowl lined with kitchen roll, this helps to absorb any leftover liquid
  • Finally, you can either fry them in a pan with olive oil t

Equipment needed:

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Sweet Potato Gnocchi

Mushroom Stroganoff

vegan mushroom stroganoff recipe jay halford plant based cooking course

Recipe:

Mushroom Stroganoff

This is a super tasty one-pot that you can make in under 30 minutes. Use any kind of mushrooms or even a mixture if you like. Get it all in the pan and let it cook out for 25minutes and you are good to go. I normally serve mine with brown rice but it is also great with pasta or quinoa too!

Makes 4 servings
Total Time: 30min
Plant based Cooking Course Jay Halford
Prep: 5min

Ingredients

  • 1 kg chestnut mushrooms roughly sliced
  • 2 red onions diced
  • 4 garlic cloves crushed
  • 2,400ml cans coconut milk
  • 2 tsp dijon mustard (good quality)
  • 2 tsp paprika
  • Juice of 1 lemon
  • Large handful fresh parsley
  • 3 tbsp Olive/coconut oil
  • Salt & pepper

Method

  • Firstly prepare the garlic, onion and mushrooms as per instructions above
  • Heat a large shallow pan (this helps to reduce the sauce down faster) with oil adding in the garlic, onion and mushrooms along with a decent pinch of salt and pepper. Cook down for 5 minutes, making sure to stir often
  • Once the mushrooms are soft add the coconut milk, mustard, paprika and lemon juice and stir well
  • Cook on high heat (this helps the sauce to thicken nicely) for 20-25 minutes or until desired consistency. Keep stirring every 5-10 minutes
  • Finally, add freshly chopped parsley and stir it into the stroganoff, leaving some to garnish for serving

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Mushroom Stroganoff

Lentil Bolognese

vegan lentil bolognese recipe jay halford plant based cooking course

Recipe:

Lentil Bolognese

I had to get a little classic in here. This one is great for a family dinner and also great for the kids. Really really tasty. I serve mine with buckwheat pasta but you can get as creative as you want with this one. Ready in just 20 minutes, it’s the best. Gluten-free, vegan, dairy-free, egg-free, refined sugar-free.

Makes 4 servings
Total Time: 20min
Plant based Cooking Course Jay Halford
Prep: 5min

Ingredients

Method

  • Firstly prep your veg as per the instructions 
  • Place a large pot on a medium heat adding the olive oil, garlic, onion, veg and herbs and fry together for a couple of minutes until they soften
  • Then add the tinned tomatoes, lentils, tamari and veg stock powder and mix it together well with a wooden spoon
  • Cook on a medium/high heat for 15 minutes until it starts to thicken making sure to stir every 5 minutes
  • Meanwhile, cook your pasta or spaghetti of choice following the packet instruction or make your own fresh if you want to make it extra special 
  • Simply serve on top or mixed into your pasta, however you prefer. Top with fresh basil and black pepper

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Lentil Bolognese

Asian Buckwheat Noodles

vegan asian buckwheat noodles recipe jay halford plant based cooking course

Recipe:

Asian Buckwheat Noodles

This Asian buckwheat noodle dish is one of my favourite vegan meals at the moment, extremely simple and takes less than 10 minutes to make. The noodles are awesome and a much healthier alternative, I either use store-bought buckwheat soba noodles or I make my own from the recipe in module 3. So many combinations and ways that you can make your own variations on this dish. Plant-based and awesome!

Makes 2 servings
Total Time: 15min
Plant based Cooking Course Jay Halford
Prep: 5min

Ingredients

  • 100g Buckwheat noodles
  • 1/2 a medium carrot
  • 1 head of pak choi and extra for serving if you want
  • 1 whole Red pepper
  • 5 baby sweetcorn 
  • 1 handful of sugar snap peas
  • 2 spring onions 
  • 50g of sunblush tomatoes
  • A small hand full of baby spinach 
  • 1cm chunk of ginger 
  • 2 cloves of Garlic
  • Pinch of chilli flakes
  • Cashews for garnishing  
  • Pinch of sesame seeds for garnishing

For the sauce:

Method

  • First off, boil some water and place the buckwheat noodles in, turn down to a medium/low heat and boil for 5 minutes. 
  • Whilst the noodles are cooking place a frying pan on medium heat and add a teaspoon of coconut oil into the pan. 
  • Now start preparing all of the vegetables into thin julienne type slices
  • Once the pan is ready, cut the sun blushed tomatoes with scissors into small pieces straight into the pan
  • Now add all of the veggies and a pinch chilli flakes, salt and pepper. Allow these to cook for a couple of minutes until they are all soft and have a bit of colour, lastly add in the spinach 
  • Once this is cooked turn off the heat to the pan and pour half the sauce over and stir in. 
  • The noodles will be cooked now so drain them and place into a mixing bowl. Pour the ingredients from the pan into the mixing bowl as well along with the other half of the sauce and mix around until evenly covered.
  • Now it’s ready to serve. I finish mine off with another pinch of chilli flakes, some slices of spring onions, cashews, sesame seeds and a wedge of lime.

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Asian Buckwheat Noodles

Vegan Mac & Cheese

Vegan Mac and Cheese recipe Jay Halford Plant-based Cooking Course

Recipe:

Vegan Mac and Cheese

Another plant-based version of a classic dish. Super easy vegan & gluten-free mac & cheese that can be made in just 35 minutes. Perfect healthy treat for the kids too!

Makes 4 servings
Total Time: 40min
Plant based Cooking Course Jay Halford
Prep: 5min

Ingredients

Method

  • Preheat your oven to 200C
  • Boil your pasta as per packet instructions if you are using shop-bought pasta. I aim to undercook it a bit to allow for the time in the oven.
  • Meanwhile, place your 100g cashews into a blender.
  • Add in the 300ml milk, 6 tbsp nutritional yeast, 2 tsp dijon mustard, 1 tbsp olive oil and a large pinch of salt and pepper and blend until smooth 
  • Drain the pasta and add to a skillet pan or baking dish and pour over the sauce and mix in (additionally, you can top with vegan grated cheese if you wish I tend not to use it as its pretty processed but that’s up to you)
  • Place in the oven for 20 minutes at 200C
  • Serve with fresh parsley and a side salad

Equipment needed:

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Vegan Mac & Cheese

Butterbean & Chickpea Curry

vegan butterbean chickpea curry recipe jay halford plant based cooking course

Recipe:

Butterbean & Chickpea Curry

This curry is awesome. A perfect one pot meal that is quick and easy to make and can also be made in bulk of used for a good freezer filler.

Makes 8 Portions
Total Time: 1hr
Plant based Cooking Course Jay Halford
Prep: 30min

Ingredients

Method

  • For the curry paste, finely slice the red onion, finely mince the garlic and then peel and slice the fresh ginger and finely chop half of the red chilli removing the seeds.
  • Add the rapeseed oil to a pan and sweat the onions off for 2 minutes before adding the garlic, ginger and chilli.
  • Add in the tomato puree, a small amount of water and all of the ground spices.
  • Cook out the paste for a few minutes on a medium heat for a couple of minutes to really get those flavours cooked out and really coming through in the curry paste.
  • Place into the blander and blend to a smooth paste
  • When smooth add back into the pan
  • For the curry: Finely slice the peppers and add into the curry paste to wilt them down once they have softened slightly
  • Add in the chopped tomatoes and bring up to a gently simmer and leave for ten minutes string lightly every few minutes
  • Drain and rinse the butter beans and chickpeas and then also add them into the curry
  • Finish with the coconut milk and again bring up to a gently simmer
  • Add in the spinach and wilt
  • Once the spinach has wilted the curry is done

Tips:

I recommend serving with cauliflower rice and the tomato and mango salsa from this course.

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Butterbean and Chickpea Curry

Vegan Chili-Not-Con-Carne with Baked Sweet Potato

vegan Chilli Con Carne Backed Sweet Potato recipe jay halford plant based cooking course

Recipe:

Vegan Chili Not Con Carne with Baked Sweet Potato

One of my favourite go-to one pots. Quick and easy to go in 30 minutes and can be made up in big batches to portion and freeze to.

Makes 10 Portions
Total Time: 1hr 30min
Plant based Cooking Course Jay Halford
Prep: 45min

Ingredients

Method

  • Pre heat the oven to 200c and place in to the oven the sweet potatoes and bake for 30-40 minutes depending on the size. Pierced the potatoes with a knife in a few places before they go into the oven.
  • Place a large thick based saucepan on to a medium heat with a little cold pressed rapeseed oil allow it to come up to heat
  • Fine chop the red onion, garlic, chili and ginger and place into the pan and allow it to sweat down for 4-5 minutes until they become soft. Stirring regularly
  • Season as you go with salt and pepper
  • Small dice the carrot, courgette and peppers and add them to the pan as well and continue to sweat these down with the lid on the pan for a further 10 minutes stirring regularly
  • Remove the lid and add all of the ground spices (cumin, coriander, smoked paprika and chili powder)
  • Add in the tomato puree to the veg and mix it so that it coats all of the contents of the pan
  • Add the chopped tomatoes after this and bring the pan up to a gently simmer and leave for 30 minutes
  • Finish the chili with kidney beans and chickpeas, drain and rinse them and stir into the pan with the chili. Then sir in the chopped fresh coriander.

Vegan Sweetcorn Fritters

vegan sweetcorn fritters recipe jay halford plant based cooking course

Recipe:

Vegan Sweetcorn Fritters

Vegan sweetcorn fritters that are also gluten free and have a nice little kick of chili powder too them as well.

Makes: 8 Portions
Total Time: 25min
Plant based Cooking Course Jay Halford
Prep: 15min

Ingredients

Method

  • Have the flaxseed eggs pre made and ready to go when you being making the sweet corn fritters
  • Drain and rinse the tin of sweetcorn
  • Add the sweetcorn to the mixing bowl
  • Finely dice the red pepper and add it into mixing bowl.
  • Finely slice the spring onions
  • Mince the garlic add to mixing bowl with spring onions
  • Add in the flaxseed eggs and chickpea flour, mix it well to combine it
  • Add the baking powder, nutritional yeast, chili powder and whisk in the almond milk to achieve a batter consistency.
  • Season well with salt and pepper
  • Add half of the mix to a blender, reserve the other half in the mixing bowl, then mix both of the consistencies together back in the mixing bowl
  • Give the mix ten minutes to thicken slightly before starting to cook.
  • Use a good quality non stick frying pan
  • Get the frying pan on a high heat, add some cold pressed rapeseed oil and using a metal ring or cutter to keep its shape, add 3 tablespoons of the batter mixture to the pan.
  • Cook for 2 minutes on each side before adding to a preheated oven at 180 degrees for 10 minutes to crisp up and finish cooking throughout
  • Serve with guacamole and tomato and mango salsa.

Equipment needed:

Additions:

Serve your fritters with tomato salsa, guacamole, or parsnip crisps.

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Vegan Sweetcorn Fritters