Our fastest recipes, for when you need dinner right NOW! These can be ready on the table in 20-30 mins, and they’re totally delicious too. We’ve got 10 recipes at the moment, and we’re adding more all the time. Check out our Easy Dinners page for more.
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Here we go: 10) Crispy sweet potato cakes with tomato and lime salsa; 9) Spiced beetroot and bean burgers; 8) Spinach pesto pasta; 7) Spiced lentil and red pepper stew; 6) Honey cashew tofu; 5) Pea and mint risotto; 4) African peanut stew; 3) Nutty noodle salad; 2) Tomato and basil scones; 1) Spicy lentil soup.
10) Crispy sweet potato cakes with tomato and lime salsa
Crispy on the outside, velvety on the inside, these sweet potato cakes are warmingly spiced with fresh ginger and cumin seeds and they pair so perfectly with a fresh zesty salsa. It’s so quick to make, and can be a fab easy dinner on their own or a fun sharing plate for a dinner party starter! This recipe makes 10 little cakes.
Ingredients: Sweet potato cakes – 2 large sweet potatoes (400g); big chunk of fresh ginger; handful of coriander; 2 tsp cumin seeds; 1/4 tsp chilli flakes; 50g breadcrumbs; olive oil; salt & pepper. Salsa – 2 large ripe tomatoes; 1/4 cucumber; 1/4 red onion; 1 lime; handful of fresh coriander; salt & pepper.
Pierce the sweet potatoes and bake in the microwave for 10 mins until cooked through. Once cool enough to handle, scoop out the flesh and mix with the finely chopped ginger and coriander, the chilli flakes, and salt & pepper. Divide into 10 little cakes and roll in breadcrumbs until coated. Cook in a pan on a medium heat with a glug of olive oil, until crispy and golden.
Finely chop all the ingredients for the salsa and squeeze in the juice of the lime. Season to taste, and enjoy!
9) Spiced beetroot and bean burgers
We call these beauties ‘iron burgers’ because they are packed with kidney beans, beetroot, tahini, and hazelnuts – all known for being iron-rich superfoods! These take 10 minutes to assemble and just a few mins to cook, and they’re deliciously spiced with cumin, turmeric and smoked paprika. Pop them in a bun, or enjoy them as they are, with potato wedges and a leafy green salad. Makes 6 patties.
Ingredients: 2 tbsp olive oil; 1/2 onion; 1 large beetroot; handful hazelnuts; 6 sun-dried tomatoes; 400g tin kidney beans; 2 tbsp tahini; 1 tbsp smoked paprika; 1 tbsp ground cumin; 1 tsp turmeric; 2 tbsp breadcrumbs; 1/2 tsp salt; freshly ground black pepper.
In a large pan, fry the finely chopped onion in the olive oil for 5 mins, then transfer to a large bowl. Peel and grate the beetroot, and chop up the hazelnuts and sun-dried tomatoes. Add everything to the bowl with the onions and mix well. Press the mixture together with your hands and form 6 patties. Cook in the pan that you fried the onion in, on a medium-high heat, for 3-4 minutes on each side. Yum yum YUM!
8) Spinach pesto pasta
On the table in 15 minutes, this deliciously creamy pasta dish is a perfect mid-week feast for busy evenings. Blitzed cashews and spinach make a lovely pesto, while sun-dried tomatoes and a scattering of fresh basil bring some jazz. We’ve used wholegrain pasta here for extra goodness. Serves 4.
Ingredients: Pasta to serve four; handful of cashew nuts; 120g spinach; 1 tbsp nutritional yeast; 2 tbsp olive oil; 1 onion; 2 garlic cloves; 10 sun-dried tomatoes; handful of fresh basil; salt and pepper.
Boil your pasta following the instructions on the packet. Meanwhile, make the spinach pesto – in a food processor, blend together the cashews and half the spinach with the nutritional yeast and enough water to give a creamy consistency. Heat the oil in a large saucepan on a medium heat and add the finely chopped onion. After 2-3 minutes, add the finely chopped garlic. Cook for 2 mins then pour in the pesto and add the chopped sun-dried tomatoes and the rest of your spinach (roughly chopped). Heat through for 1 minute (no longer or you’ll loose the vibrant green of the pesto!). Serve with fresh basil, and salt and pepper to taste.
7) Spiced lentil and red pepper stew
A super fast bowl of complete deliciousness, this sweet-savoury-smokey pot of goodness is such a perfect dinner when you’re tired and hungry. Deep flavours come from a mix of smoked paprika, cumin, garlic, cinnamon, mustard powder and plenty of freshly ground black pepper. We enjoyed ours with wedges and steamed broccoli. Serves 4.
Ingredients: 200g dried Puy lentils; 500ml vegetable stock; 2 tbsp olive oil; 1 onion; 3 garlic cloves; 1 red pepper; 400ml tin chopped tomatoes; 100ml cider vinegar; 1 tbsp soy sauce; 2 tbsp brown sugar; 2 tsp chilli powder; 1 tsp ground cumin; 1 tbsp smoked paprika; 1 tsp mustard powder; 1/2 tsp cinnamon; salt and pepper.
In a small pan, add the lentils (rinsed) and the vegetable stock and bring to a boil. Reduce the heat and simmer while you prepare the rest of the stew. Heat the oil in a large pan and sauté the diced onion, garlic and red pepper for a few minutes. Add the remaining ingredients and cook on a medium-low heat for 10 minutes, stirring occasionally. Season well with salt and freshly ground pepper, and adjust the spices/sugar to suit you. Once the lentils are cooked, add them to the pan and mix through. That’s it!
6) Honey Cashew Tofu
Perfectly balanced with sweet and sour, this is a really good recipe to try if you think you’re not a fan of tofu (or if you’re cooking for people who think they’re not fans of tofu). Served crisp, with toasted cashews and crunchy red peppers, all luxuriously coated with a fragrant, lightly spiced sauce that has just the right amount of stickyness, this is heavenly. Make sure your honey is sustainably and locally produced – it will add a depth of flavour. This recipe is inspired by Cook with Manali. Serves 4.
Ingredients: Sauce – 3 tbsp soy sauce; 1.5 tbsp cider vinegar; 3 tbsp honey; 3 tbsp tomato purée; 2 tsp hot chilli sauce; 1 tsp vegetable oil. Honey cashew tofu– 350g firm tofu; 3 tbsp plain flour; 3 tbsp vegetable oil; 2 red peppers; 4 garlic cloves; 5cm chunk root ginger; 3 spring onions; 40g toasted cashews; 1 tsp black sesame seeds.
First wrap the tofu in a clean kitchen towel and press it beneath a heavy object for 5 mins to remove excess moisture. Cut into bitesize cubes. To make the sauce, stir all the ingredients together in a bowl with 2 tbsp water and set aside.
In a large bowl, toss the tofu together with the plain flour and some salt and pepper to coat all the pieces. Heat 2 tbsp vegetable oil in a pan on a medium heat, and arrange the tofu in a single layer in the pan. Cook on each side for 5 mins until golden brown, then set aside on a paper towel.
To the same pan, add the chopped peppers and cook for 2 minutes (you want them crunchy still). Put them on the paper towel with the tofu. To the same pan, now add 1 tbsp oil and the finely chopped garlic, ginger and spring onions. Cook for 1 minute then pour in the prepared sauce. Heat for a few mins more, then add the tofu, peppers and toasted cashews and cook for a final minute. Serve immediately with rice or noodles, and a garnish of black sesame seeds if you like!
5) Pea and mint risotto
A vibrant, fresh tasting risotto that can be made with fresh peas when in season, or the frozen variety year-round. Serves 4.
Ingredients: 300g petit pois peas; 1 leek; coconut oil; 200g arborio rice; ~1 litre veg stock; 200ml tin of coconut cream; sprig of mint.
Gently fry the finely chopped leek in coconut oil. When the leek is softened add the arborio rice and stir, coating the rice in oil and cooking for a minute. Gradually add the hot veg stock a ladle at a time, stirring the rice until the liquid is absorbed before adding more stock (you might not need all of your stock). Remember to keep stirring often. While the rice is cooking, mix 200g of peas with a bit of stock and blitz to a puree (e.g. in a blender or food processor). When your rice is cooked (after lots of stirring and adding stock), add the pea puree, the rest of the peas, and a sprig of mint (rub the sprig between your palms before adding it to the pan). Finish by stirring through some coconut cream to give it a lovely creaminess (again, you might not need all of it!). Season with salt and pepper, and serve with a few fresh mint leaves.
4) African peanut stew
A warming veggie stew with root ginger, onion, garlic and hot chilli sauce for extra punch! It’s packed with kale for a boost of vitamins, and a lovely big scoop of crunchy peanut butter makes for a rich, creamy sauce. Top with some toasted peanuts for the easiest dinner, bouncing with flavour. Serves 4.
Ingredients: 2 tbsp olive oil; 1 red onion; 4 garlic gloves; chunk of root ginger; 500ml vegetable stock; 400g tin tomatoes; 2 carrots; 1/2 head of broccoli; large bunch of kale; 2 tsp hot chilli sauce; big scoop of crunchy peanut butter; 1 tsp salt; freshly ground pepper; toasted peanuts.
Heat the olive oil in a large pan on a low heat, and add the finely diced onion, garlic, and ginger. Cook for 10 mins, stirring regularly. Add the vegetable stock, tinned tomatoes and the chopped carrots, then turn up the heat and bubble away for 10 mins. Stir in the peanut butter, then add the chopped kale and broccoli, chilli sauce, salt and pepper. Cook for a further 5 mins, then serve with rice (brown rice would be good here!) and toasted peanuts.
3) Nutty noodle salad
Throw together this crisp and colourful salad, with a glorious almond butter and lime dressing and a scattering of fresh mint, for a lovely light dinner. My sister Rosie treated us to this recipe, inspired by Family Style Food. Serves 4.
Ingredients: Almond butter and lime dressing – 3 tbsp almond butter (peanut butter or tahini work well too); 3 tbsp vegetable oil; 3 tbsp honey; 2 tbsp freshly squeezed lime juice; 1 tbsp cider vinegar; 1 tsp chilli sauce; 2 tsp freshly grated ginger; 1 grated garlic clove; 1 tsp salt. Noodle bowl – 250g rice noodles; 2 carrots; 1 red pepper; 1/2 cucumber; 1/2 red onion; 2 spring onions; handful of fresh basil, coriander and mint; handful fresh salad leaves. Garnishes – fresh red chilli; black sesame seeds; crushed nuts (peanuts or almonds).
Prepare the dressing by whisking all ingredients together in a bowl and set aside. For the salad, slice the carrots and the red pepper into matchsticks and the cucumber into half-moon slices. Finely slice the red onion and the spring onions. Cook the rice noodles according to the packet, then drain and rinse in cold water. Toss together with the vegetables and herbs and half the dressing. Serve in bowls over the fresh salad leaves, drizzled with the remaining dressing, and garnished (if you like) with finely sliced red chilli and a scattering of black sesame seeds and crushed nuts.
2) Tomato and basil scones
These rustic looking beauties are the perfect accompaniment to a soup, stew or a salad. You can use scone cutters to make perfect rounds, or just slice the rolled out dough as we have here and save rolling out the leftover bits again. Makes 6-7 scones.
Ingredients: 250g self raising flour; pinch salt; 60g olive spread; 2 tbsp tomato paste; 2 tbsp nutritional yeast; 1 tsp dried basil; 1/2 tsp cayenne pepper; 1/2 tsp smoked paprika; 3 sun-dried tomatoes; water to bind; 1 tomato; basil leaves to serve.
In a large bowl, mix the flour and salt and work in the olive spread and tomato paste using your fingertips until the mixture resembles fine breadcrumbs. Add the nutritional yeast (for a cheesey flavour and for vitamin B12), the herbs and spices, and the finely chopped sun-dried tomatoes. Combine the dough into a ball using small amounts of water, a little at a time, just enough to bring it together. If it’s too sticky, add a little more flour.
Roll the mixture on a floured surface to a thickness of about 2-3cm. Transfer to a lined baking sheet and top with a thin slice of tomato. Bake at 180°C for about 15-20 mins until golden. Cool on a wire rack and serve with a scattering of fresh basil leaves.
1) Spicy lentil soup
I love soup! This one is lovely and thick with plenty of flavour.
Ingredients: coconut oil; 1 diced onion; 4 garlic cloves, grated; 5cm piece of ginger, grated; 2 tbsp thai red curry paste; 4 large flat mushrooms, chopped; 300g red lentils; 1 litre veg stock; 400ml coconut cream; 1/2 red chilli, chopped; coriander leaves.
Gently fry the onion for a few minutes and then add the garlic, ginger, and curry paste. After another minute add the mushrooms and cook for a bit until they’ve released some of their moisture. Add the lentils and stock and simmer until the lentils are cooked and have broken apart. You’ll need to stir it occasionally so the lentils don’t stick to the pan bottom. Stir in the coconut and simmer for another minute or two and season with salt and pepper. Serve with fresh chopped chilli and coriander, and perhaps a squeeze of lime juice.
