Vegan Meals

Ultimate Spaghetti Bolognese


1x tin of lentils

1x tin of plum tomatoes

4x fresh chopped tomatoes

1x tbsp of tomato puree 

2x cloves of garlic

1x red onion

1x chopped courgette (zucchini)

10x mushrooms chopped (portobello or shiitake)

10x black olives

200g x spaghetti

1x tbsp of dried mixed Italian herbs

2x bay leaves

2x Pinch of salt and black pepper

nutritional yeast

1 tbsp of olive oil

1 tsp coconut oil

10x chopped fresh basil leaves


  • Gently saute onions and garlic in a pan for about 5 minutes (use a tsp of coconut oil to saute)

  • Then add the courgette, mushrooms and onions to the pan and saute until lightly brown and soft

  • Next add the lentils and let the ingredients simmer for 5 minutes

  • Then add the tinned tomatoes, fresh tomatoes and tomato puree and let simmer for another 5 minutes, stirring occasionally

  • Add the herbs, bay leaves, olives, salt and pepper

  • Now that all the ingredients are in the pan, let the whole mix simmer for ten 10/15 minutes 

  • Whilst the bolognese mixture is simmering, boil another pan with water to cook the spaghetti. Add a tbsp spoon of olive oil and a pinch of salt, this adds flavour and stops the spaghetti from sticking. boil until spaghetti is cooked.

  • When the spaghetti is cooked, the bolognese mixture should be ready to serve

  • Drain the spaghetti and plate it up with the bolognese mix

  • For a extra flavour sprinkle as little or as much nutritional yeast on top of the spaghetti bolognese. top with fresh basil

Vegan Shepherds Pie


5x Large white potatoes (or sweet potatoes if you prefer 

2x Cloves of garlic

2x Sliced carrots 

1x Diced onion

2x Finely sliced celery

150 g of Frozen peas

2x Tins of green lentils (drain off water)

40 g of vegan margarine

350 g (handful) Chopped mushrooms 

Bunch of chopped flat parsley



  • Pre heat oven to 200°C/400°F/gas 6

  • Peel and chop all the potatoes in approximately 2cm chunks. 

  • Then place the potatoes into a boiling pan of water and cook until soft and tender

  • Drain the water after potatoes are cooked and leave to dry. Then return them to the pan and add vegan margarine, add a pinch of black pepper and salt and mash together until smooth, then set aside

  • Add to a pan a splash of vegetable oil, finely chopped garlic, finely sliced celery, diced onion, sliced carrots and saute on medium heat for about 5 minutes

  • Then add the mushrooms and cook for another 5 minutes until mushrooms are brown

  • Next, add the peas and lentils and leave to simmer for a further 5 minutes

  • Stir in half of the chopped flat parsley

  • Season to taste, then transfer to a baking dish (roughly 25cm x 30cm).

  • Spread the mash over the mixture, and then sprinkle the remaining chopped parsley on top the mash and then place the baking into the oven to bake for about 10 minutes

  • Serve and sprinkle nutritional yeast over the mash for a cheesy nutty flavour