Spicy Vegan Stir-Fry

My posts have been a bit scattered recently, but, there’s good news: I’ve finally finished university! So, while I’m job hunting, I’ll have more time to tend to this blog. I’ve also booked a cheeky day trip to Amsterdam, so expect some posts about the experience soon.

Now, for this week’s recipe…

If you’re looking for a quick mid-week meal, a stir-fry is the way to go. You can prepare your vegetables ahead of time and store them in the fridge for even less hassle.

This stir-fry includes bell peppers, onions, spinach, mushrooms, tofu and of course, chillies for heat. To get the tofu crispy, I made sure to flatten the tofu block with something heavy overnight. This helps to remove the moisture from the tofu.

Enjoy this stir-fry on top of some brown rice, or have it as a starter. Whatever works for you!

Serves 2

Ingredients

  • 2 tbsp sesame oil
  • 2 bird’s eye chillies, chopped
  • 1 medium onion, sliced
  • 2 bell peppers, sliced
  • Half a block of tofu, drained and cut into cubes
  • 125g shiitake mushrooms, sliced
  • 2 handfuls of spinach
  • 2 tbsp soy sauce
  • 1 tsp minced garlic
  • 1 tsp grated ginger
  • 1 tsp season-all

Method

  1. In a wok or large frying pan, heat the sesame oil over a medium heat.
  2. Fry off the garlic, ginger and chillies for 1 minute.
  3. Turn the heat to high, then add the tofu. Fry until crisp and golden brown all over, about 5 minutes.
  4. Add the onions, peppers and mushrooms and fry for about 3 minutes, until tender.
  5. Add the spinach, soy sauce and season all. Stir until the spinach has wilted, then remove from the heat. Enjoy!

Spinach & Artichoke Pasta Bake

After watching numerous videos on ‘spinach artichoke dip’ or ‘spinach artichoke bread’, I jumped on the bandwagon and decided to make a spinach and artichoke pasta bake.

Cheese and spinach I love, so that wasn’t a problem. However, I had never tried artichokes until having this dish. I was a little bit hesitant, but after giving this new veg a taste, it made a great addition. I can understand why everyone loves the spinach and artichoke combination now!

This dish is really simple to make and lends from my Turkey and Bacon Pasta recipe. I added vegetable stock, cream cheese, cheddar, and parmesan to make a flavourful and creamy cheese sauce.

Serves 4

Ingredients

  • 250g pasta of your choice (I used wholewheat fusilli)
  • 150g baby spinach
  • 1 can (400g) artichoke hearts, drained and quartered
  • 250ml milk
  • 1 1/2 tbsp butter
  • 1 tbsp flour
  • 1 vegetable stock cube (I prefer Knorr)
  • 30g grated parmesan
  • 2 tbsp light cream cheese (I used Philadephia Light)
  • 100g grated mature cheddar (use 40g for topping)
  • 1 tsp season-all
  • 1 tsp ground garlic
  • 1/2 tsp paprika (for topping)
  • 1 tsp black pepper (1/2 tsp for topping)

Method

  1. Preheat oven to 180°C (160°C fan)/ gas mark 4.
  2. Boil the pasta according to packet instructions, but remove from the heat 2 minutes before the suggested time.
  3. On a low heat, melt the butter in the pan and then add the flour. Stir for 2 minutes until the mixture becomes a smooth consistency.
  4. Pour in a quarter of the milk at a time, then the stock cube, and stir until the mixture blends smoothly.
  5. Add in the cream cheese, grated parmesan and cheddar, and stir until the cheeses melt into a smooth mixture.
  6. Add the spinach, artichokes, season-all, ground garlic, paprika and black pepper into the pan. Stir into the sauce until the spinach wilts. Taste for seasoning and adjust if necessary.
  7. By now, the pasta should be cooked. Drain and add the pasta to the sauce, stirring until the pasta is covered evenly.
  8. Pour the pasta into an oven dish, top with the cheddar, paprika, and black pepper, and bake for 15 minutes.
  9. Enjoy!
Spinach Artichoke (1)

Tip: If your sauce is too thick, add some milk. If it’s too thin, add more flour and cheese.