Celery and Potato Soup

Nothing hearty bowl of creamy soup when the leaves begin to drop (along with the temperature). This Celery and Potato Soup is packed with veggie goodness, and really does hit the spot!

Time Preparing: 10 mins
Time Cooking: 20 mins
Serves: 3-4
Difficulty: 2/5
Season: Autumn / Winter

Ingredients
– 4 Potatoes
– 3 Celery Stalks
– 1 Large Leek
– 1 Large Onion
– 1 Garlic Clove
– 300ml Veg Stock
– 50g Butter (or vegan alternative)
– 100ml Soya Single Cream

Method
1. Begin by scrubbing potatoes and washing veg
2. Peel potatoes and chop potatoes, celery and leek into 1inch cubes. Finely chop onion and mince garlic.
3. On a medium heat, add butter, onions and leek and leave to cook for 5 minutes
4. Add the remaining ingredients (minus the cream), making sure the stock is covering all of the vegetables – you may need to add more water depending on the size of your pan
5. Cover with a lid and leave for 20 mins
6. Add your chunky soup to a blender (you may need to do this in sections) until smooth, then add the cream

Vegan Lentil Bolognese

This bolognese is so quick and easy, it totally lends itself to weekday cooking (and by increasing the ingredients, will do you well for lunch time leftovers). The great thing about this vegan number, is the lentils which bulk the meal out, meaning it’s just as filling as a meat bolognese. Feel free to add any of your favourite extra veg!

Time Preparing: 15 mins
Time Cooking: 15 mins
Serves: 4
Difficulty: 3/5
Season: Summer

Ingredients
–  1 Large Onion, finely chopped
– 100g Mushrooms, sliced
– 1 Aubergine, chopped
– 2 Carrots, peeled and chopped
– 600g Lentils, rinsed and drained
– 400g Chopped Tomatoes
– 3 Garlic Cloves, minced
– 200ml Veg Stock
– 2tbsp Vegan Butter
– 2tsp Paprika
– 1tsp Sage
– 1tsp Thyme
– 1tsp Oregano
– 1bsp Sugar
– Spaghetti to serve

Method
1. Heat a pan to a medium heat, and add the onion and butter until translucent
2. Add the remaining veg, chopped tomatoes, veg stock, herbs and spices and continue to cook on a medium heat for 10 mins
3. Add the sugar and lentils, simmering for a further 5 minutes
4. Cook pasta in a separate pan, as per instructions, whilst sauce reduces
5. Serve the bolognese with pasta and vegan cheese (optional)

Cavolo Nero, French Bean and Red Pepper Stir Fry with Harissa Glaze

Whilst we’ve opted for a veggie friendly dish, this tasty stir fry, can easily be adapted to suit meat eaters! We’d recommend chopped chicken or turkey breast, which can either be marinated in Harissa Glaze (just make 1/2 more than our recipe) or not – just chuck it in the pan with some oil until cooked, then remove and add towards the end! Harissa Paste hails from North Africa, and is made from various peppers, herbs and chilli. You can make your own, but shops offer such great pre-made ones, we find these work a dream!


Time Preparing:
 15 mins
Time Cooking: 15 mins
Serves: 2
Difficulty: 1/5
Season: Summer

Ingredients
– 1 Bag of Cavolo Nero
– 1 Red Pepper
– 200g French Beans
– 1 Pack of Noodles
– 2tbsp Harissa Paste
– 2tbsp Honey
– 1tsp Lemon Juice
– 1tsp Paprika
– 1tsp Crushed Chilli’s
– Sesame Seeds, for serving
– Coconut Oil

Method
1. To make your Harissa Glaze, mix the harissa paste, honey, lemon juice and paprika
2. Thinly slice red pepper, discarding any seeds, and chop kale into slices, discarding the stalks
3. Boil a pan of water, before adding french beans for around 4 minutes – until tender
4. Heat coconut oil in a large wok on a high heat, before adding kale and red peppers
5. Keep stirring for a few minutes, then add french beans and Harissa Glaze, continuing to stir
6. If you’re using chicken or turkey, now’s the time to add it to the wok (already cooked!), along with the crushed chilli flakes
7. Keep stirring for a further two minutes, then serve with a sprinkle of sesame seeds

Butternut Veggie Burger

These veggie burgers are so good, they make us wonder why anyone would want to opt for meat burgers! Using a good mix of the veg you’ll find in some of our Summer boxes, they go great with Sweet Potato Fries and this Tomato Chutney recipe!

Time Preparing: 30 mins
Time Cooking: 15 mins
Serves: 6
Difficulty: 4/5
Season: Summer

Ingredients
– 1 large Butternut Squash
– 4 Cloves Garlic, minced
– 1 Red Onion
– 400g can Chickpeas
– 1 Egg
– 1 handful of Pumpkin Seeds, toasted
– 1 tbsp Paprika
– 1 handful Fresh Coriander, chopped
– 3 tbsp Worcestershire Sauce
– 150g Breadcrumbs
– Olive Oil
– Wholegrain Bread Rolls
– Hanfdul of Rocket Leaves
– 100g Feta, crumbled
– Tomato Chutney- recipe found here

Method
1. Remove skin of butternut squash, and slice into 1 inch cubes before roasting in olive oil on 180 degrees for around half an hour
2. Finely chop onion before sauteing with olive oil and garlic until slightly caramelised
3. Mash the butternut squash cubes then mix with the onion and seeds in a large bowl
4. Blend the chickpeas with a little oil until you have a chunky consistency before adding to the butternut squash and onion mixture
5. Add the remaining ingredients, mixing well
6. Form into six even balls, compressing tightly with your hands
7. Heat the remaining olive oil in a pan, and fry the patties until the outsides are golden
8. Lightly toast the buns, serving with the crumbled feta, rocket and tomato chutney

Purple Sprouting Broccoli, Leek & Mushroom Pasta Bake

Time Preparing: 20 mins
Time Cooking: 5 mins
Serves: 4
Difficulty: 2/5
Season: Spring

Ingredients
– 250g Dry Pasta
– 2 Leeks
– 200g Mushrooms
– 200g Purple Sprouting Broccoli
– 150g Mature Cheddar, grated
– 1 Mozzarella Ball
– 25g Butter
– 300ml Milk
– 50g Plain Flour
– Olive Oil
– Salt and Pepper for seasoning

Method
1. Start by cooking pasta in a pan of boiling water as per instructions
2. Add the broccoli to the pasta water for the final 5 mins of cooking before draining and setting to the side
3. Meanwhile, heat the oil in a large pan then add the chopped leeks and mushrooms, frying until mushrooms are golden
4. In a separate pan, heat the butter then add the flour, and gradually add the milk, whisking until you have a smooth sauce. Add half of the cheddar and stir until melted
5. Add the pasta, broccoli, leeks, mushrooms, seasoning and sauce into a baking dish, then sprinkle the remaining cheddar and mozzarella on top
6. Grill until the cheese has melted and is crispy