Creamy Vegan Lentil Sauce for Pasta

Beans and vegetables are all very well, but sometimes you have a craving for creamy smooth sauces that melt in the mouth. Unfortunately, many creamy pasta sauce recipes use non-vegan ingredients like milk or cream. This is where a hand blender and some slow-cooked red lentils can come in handy for a vegan cook. Smother your pasta with this thick and creamy lentil pasta sauce, which is delicious hot or cold.

Smooth lentil sauce with fusili pasta

Pasta Sauce Ingredients

1 cup dried red lentils

1 cup tomato juice (gives a smoother sauce than canned or fresh tomatoes)

1 clove crushed garlic

dried or fresh basil

Vegan Pasta with Creamy Sauce Recipe

1. Boil red lentils for about 30 minutes until they are soft and mushy.

2. When most of the water has boiled away, add tomato juice and simmer for a further 10 minutes.

3. Flavor with basil, garlic and salt (for an even tastier sauce, replace the salt with vegan miso*).

4. Blend sauce using a hand blender until it is smooth.

5. Serve with pasta, sauteed mushrooms, and green beans.

*Miso powder/paste makes almost any dish richer, but be careful: miso that you buy from your local Asian store will likely contain fish extracts. Mishima Vegetarian Miso makes a great base for soups and sauces.

Vegan Goulash Recipe

Goulash is a Hungarian dish that is traditionally made with meat. You can make vegan goulash with beans such as kidney beans, cannellini beans, or haricot beans - or a mixture. Goulash is strongly spiced with paprika, and you can add extra flavor by using garlic and fresh coriander.

Ingredients (serves 4-6)

1 can (400g) kidney beans

1 can (400g) cannellini beans

2 cans (800g) chopped tomatoes

3-4 medium-sized potatoes, diced

100g fresh spinach

1 large onion, chopped

4 cloves garlic, finely chopped

4 tbsp paprika

1 liter vegetable stock

handful of fresh coriander

Vegan Goulash Recipe

1. Fry the onion and garlic in a large saucepan until they start to brown. Add the potatoes and fry for a few minutes longer.

2. Add the tomatoes, beans, paprika, and most of the vegetable stock.

3. Leave the vegan goulash to cook for 30-40 minutes, until the potatoes are soft. Add the rest of the stock as needed to stop the goulash from drying out. The consistency should be that of a thick stew.

4. Add the spinach and stir it into the goulash. It will look like a lot of spinach at first but it reduces dramatically in size as it cooks.

5. Add the fresh coriander and serve immediately.

Vegan goulash is filling enough to eat on its own, or you can enjoy it with crusty bread.

Spicy Couscous Soup

This recipe is more than just a soup, it's a hearty and nutritious meal. The blended beans and the couscous make the soup thick, satisfying and and filling. You can adjust the spiciness by using more or less chili, but the fresh coriander is a must.

10-minute soup recipe

Ingredients

• 400g can of chopped tomatoes
• 1 garlic clove, crushed
• 1 red chili
• 1 stock cube
• 400g can of kidney beans
• 400g can of butter beans
• 100g couscous
• 2 tbsp lemon juice
• fresh coriander

Spicy Soup Recipe

Place the tomatoes, garlic, chili and stock cube in a large saucepan and apply a strong heat until the tomatoes start to simmer. Add one liter of water, along with the beans, and stir well. Cover and allow the soup to come to the boil. Take the soup off the heat and blend using an electric hand blender. When it is blended to a smooth and thick consistency, return the soup to the boil and add the couscous and the lemon juice. Cook for three minutes, stir in the fresh coriander, and serve.

Saag Aloo

The Indian dish, saag aloo (spinach with potatoes), is the perfect accompaniment to the Lentil Dahl Recipe in the previous post, with basmati rice as the ideal third component of this meal. Spicy in a way that is flavorsome rather than hot, this saag aloo recipe is both tasty and dangerously more-ish.


Saag aloo is vegan if it is cooked using oil rather than ghee (a type of butter traditionally used in Indian cooking). You can use any type of oil for Indian cooking, provided that it does not have a strong flavor.

Ingredients for Saag Aloo (Serves 4)


350 g of pureed fresh or frozen spinach

1 small onion, finely chopped  
1 clove garlic, finely chopped  
1 green or red chilli, finely chopped  
3 medium potatoes, peeled and chopped
1 tsp cumin seeds

1 tsp ground coriander
1 tsp fenugreek

1/2 tsp black pepper
1 tablespoon of oil

How to Make Saag Aloo


Step 1 Heat the oil in a non-stick saucepan. Add cumin seeds and toast them for a few minutes.
Step 2 Add the onion, garlic and chili, and fry while stirring for 5-10 minutes.Step 3 Add the potatoes and fry for a few minutes more, stirring to avoid sticking.Step 4 Add the spinach, and a little water, as well as the coriander and fenugreek, and simmer until the potatoes are cooked. The water should have boiled away or been absorbed by the end of the cooking process.

Step 5 Serve with basmati rice, brown rice, and/or lentil dahl.

Vegan Dahl Recipe

Red lentil dahl with brown rice and fresh coriander.

Vegan lentil dahl is warm, stodgy comfort food... perfect Friday night food for the end of a long week. This vegan dahl recipe includes grated carrot, chopped mushroom and red pepper to add extra texture and flavor.


Traditional Indian food is cooked in ghee (butter). However, it is easy to make vegan Indian food by substituting ghee for oil. Any type of oil will do, providing it does not have a strong flavor. I used sunflower oil.


Ingredients (Serves 4)

• 1 tablespoon oil

• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds

• 500g grated carrot
• 2 mushrooms, finely chopped
• 1 red bell pepper, chopped into ~1cm pieces

• 1 liter vegetable stock

• 1/2 cup dried split red lentils

• 1 tablespoon curry powder

• salt and pepper

• 1/2 cup fresh coriander

How to Make Lentil Dahl


Step 1 Heat a little oil in a non-stick saucepan. Add cumin and mustard seeds and fry until the mustard seeds begin to pop.
Step 2 Add the grated carrot, mushroom and pepper, and fry while stirring for 10 minutes.
Step 3 Add the vegetable stock and the lentils.
Step 4 Add curry powder, and salt and pepper to taste.
Step 5 Simmer until the lentils cook together into a thick mush. Add the coriander just before serving, but save a little for garnishing.


What to Serve with Dahl: Serve vegan dahl with rice and saag aloo.