Mushroom and pepper with pasta in an avacado and sun dried tomato sauce.

Serves 1

Ingredients

1 avacado, peeled, halved, stone removed

2 large flat mushrooms, sliced

4 spring onions

Splash of dry vermouth

1/2 red pepper, sliced

1 clove of garlic

Half lemon juice

Handful of fresh parsley

1 1/2 tablespoons olive oil

4 sun dried tomatoes

A splash of almond/rice/soya milk

5 bundles Tagliatelle, or enough for 1 person if using another pasta

Steps

Boil pasta according to packet instructions, (try and keep al dente, especially if using gluten free)

While pasta is cooking, put avacado, 1/2 tablespoon of olive oil, splash of milk alternative, sun dried tomatoes, salt and pepper and parsley into blender and mix until smooth (it’s okay if there are still chunks of sundried tomatoes!) If needed, add a splash of water to loosen up.

In a pan over medium low heat, add remaining olive oil and fry spring onions for 2-3 minutes.

Add garlic and peppers to pan and fry for 2-3 minutes.

Add a splash of vermouth and turn up heat to reduce for a few minutes.

Add mushrooms and fry until just starting to cook through.

Drain pasta and add to pan off the heat.

Pour over avocado sauce and replace on low heat while stirring to mix it all together for 2 minutes.

Serve with steamed broccoli for a light dinner, or with sliced vegan sausages for a larger appetite!

Crunchy Mayo Veg filled Baked Sweet Potato

Ingredients

1 large sweet potato (bigger the better!)

Handful of plum or cherry tomatoes

Two thick slices of cucumber

A quarter bell pepper (your preferred colour!)

3 pickled gherkin slices

1 dessert spoon of vegan Mayo

Vegan cheese

Steps

Bake sweet potato for at least 1 hour at 200 degrees in oven or airfryer with paddle taken out, until soft all the way through.

Cut the tomatoes, cucumber, pepper and gherkin into small chunks and mix with the mayo. Season well with salt and pepper.

Slice open sweet potato, spoon in crunchy filling, top with grated vegan cheese… enjoy!

Veganuary Recipe. Aubergine and Onion Bake.

Serves 2.

Ingredients

1 aubergine

1 onion

50g breadcrumbs (can use gluten free to make whole recipe GF)

50g grated vegan cheddar style cheese

1 vegetable stock cube

1 clove of garlic

400g tin chopped tomatoes (or just chop up whole tomatoes in the tin!)

1 tsp smoked paprika

Sweet potatoes chips/fries

Corn on the cob

Steps.

Preheat oven to 200 degrees.

Cut 1 aubergine into chunks, sprinkle with salt and leave aside.

Mix 50g vegan cheese and 50g breadcrumbs, leave aside.

Cut 1 onion into thick slices and fry in 1 tablespoon olive oil over medium heat until soft.

Add aubergine and fry for another 5 mins. Add more oil or vegan spread if pan seems dry.

Add 1 clove crushed garlic. Fry for 1 min.

Add 1 tin of chopped tomatoes, 1 veg stock cube and 1 teaspoon of smoked paprika.Mix and heat until bubbling.

Pour mix into oven dish, cover with cheese and breadcrumbs mix.

Put in oven for 25 mins.

Serve with sweet potato chips and corn on the cob.