creamy mushroom and spinach pasta (vegan)

this can be rustled up in about 15 minutes.

quicker, healthier, tastier and cheaper than any fast food takeaway in existence!

what to use;

tricolore pasta

mushrooms

firm tofu

frozen spinach (or fresh obviously if you prefer)

dairy free cream (alpro or oatly are good)

lemon

oregano and coriander (or herbs of your choice)

what to do;

1. get the pasta on the go

2. slice mushrooms, cut tofu into chunks, fry in olive oil on medium heat

3. throw in plenty of herbs, squeeze in lemon juice, bit of salt and pepper

4. when pasta cooked keep very small amount of water in pan and add spinach until thawed/wilted

5. tip mushrooms and tofu in with the pasta 

6. stir everything together with a big glug of the cream and plate it up

7. EAT

Chunky mushroom pie

Tasty, filling wholesome food. Who says veggie food is bland? No chance!

You will need;
Pie dish/pudding dish/large ramekin,
Chestnut mushrooms
Quorn chicken style pieces
Onion
Broccoli
Herbs of choice (I used parsley, thyme and coriander)
Garlic
Salt and pepper
Ready to roll puff pastry
Dairy free cream (oatly or alpro)

What to do;
1. Heat oven on 190
2. Lightly fry onion, garlic, mushroom, quorn and broccoli in a pan. Few minutes only, don't over do it.
3. Add plenty of fresh and/or dry herbs. Be generous. Add salt and pepper.
4. Stir in a glug of dairy free cream (oatly or alpro are good)
5. Roll pastry out and line pie dishes, dust inside of pie dish with flour first
6. Fill dishes with filling, cram plenty in.
7. Roll more pastry to make pie tops, crimp together around edges, make 2 slits in top.
8. Bake in oven for 30 mins then carefully knock pie out of dish. Ouch it's hot!
9. Serve with peas, carrots, green beans and thick veggie gravy.
10. Eat

Tree Hugger's Mushroom Pasta (vegan)

If you like deep wholesome earthy flavours then this meal tastes like... erm the forest.

stuff you need;
large portabella mushrooms
chestnut mushrooms
dried porcini mushrooms
chestnuts (ready cooked)
wholewheat pasta
red onion
spinach
fresh rosemary
-decide quantities depending on number of servings and how hungry you are

what to do;
1. oven on 200 degrees
2. put porcini mushrooms in jug with half a veg stock cube, pour in about 150ml boiling water.
3. chop chestnut mushrooms and chestnuts into halves and scatter in baking tray
4. place whole portabella mushrooms on top and season with salt and pepper
5. pour over the porcini mushrooms including the water then sprinkle generously with rosemary
6. cover tray with foil, stick it in the oven for 25 mins
7. cook pasta, add chopped red onion halfway through, stir in spinach at end to wilt
8. serve pasta on plate, top with mushroom and chestnut mixture, sit the portabella in middle
9. EAT