This isn’t a meal you have to prepare in advance, but I do love to have coriander (cilantro) on hand in the freezer at all times. Whilst it’s available frozen in some big and speciality supermarkets, it’s very costly. You can grow your own coriander, […]
Category: low carb
Keralan inspired tofu molee that’s perfect for vegans, vegetarians and anyone who loves their food spicy! Although not exactly a traditional meen molee, this South Indian inspired dish pays homage the fish molee with its superfecta of hot, sweet, salty and sour flavours. It hits […]
Tomato Vegetable Sauce
The versatility of this tomato sauce is phenomenal. You can use it as the base of any tomato based dish like curry, ratatouille, bolognese sauce or as a pizza or bruschetta topping. You can add whatever vegetables you like, the ones in the recipe are my favourites but just use what you have to hand. It’s a low carb, low GI sauce and fits in well with so many different diets.
Simply leave the sauce chunky or blitz with a cheap hand blender (like this one here) for something that may even fool children who “don’t like vegetables”. Just toss it through some pasta, add some protein like smoked tofu pieces or seitan, and some fresh herbs. Or make a delicious curry by adding a spoonful of garam masala and grated ginger and serving with steamed basmati and chopped coriander. See our Tofu Molee recipe here for an in-depth curry with this sauce and a few extras added.
Tomato Vegetable Sauce Recipe
I don’t tend to freeze this recipe because it’s just so quick to make and we get through it so quickly, but you can if you like. Just pop it into reusable freezer bags (be warned, it stains!) You can make a little extra and put it in the fridge in a jar once cooled, then use that the next day for mini pizzas or a quick lunchtime curry
Tomato Vegetable Sauce
One of the most versatile recipe bases around, low carb, vegan and gluten-free
By: Nikki Kamminga
- olive oil (optional)
- seasoning (optional)
- onion (optional)
- peppers (optional)
- aubergine (optional)
- carrot (optional)
- courgette (optional)
- mushrooms (optional)
- 2 cloves crushed garlic (optional)
- tablespoon tomato purée
- tin chopped tomatoes or passata
- Step 1 1. Chop all of your vegetables into fairly small pieces, then heat the oil in a heavy bottomed saucepan
- Step 2 2. Add the vegetables and fry until starting to go golden. If you’re not using oil then keep a glass full of water next to your cooker and add a little at a time to stop them sticking
- Step 3 3. Add the chopped garlic and tomato purée to the pan and cook until the oil starts to separate
- Step 4 4. Add the chopped tomatoes or passata and cook through until hot. Simmer until the veggies are fully cooked then transfer to a bowl
- Step 5 5. Use the stick blender to blend the sauce to the consistency you need. Don’t blend in the pan or the heat can warp the blender and overheat the motor. When it’s all blitzed up you can transfer it back to the saucepan
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This low carb bolognese is the cornerstone of our family meals. Pasta has always been a staple of my diet, and as a family we eat it two to three nights a week. Since becoming vegan three years ago, I’ve kept our family’s diet very similar, […]
Gluten-free vegan omelette which can eat to your heart’s content with this super easy recipe. I’ve been meaning to write out this recipe for ages now because it’s such a staple in my kitchen, it’s vegan, it’s budget friendly and it’s super quick to whip […]
After seeing a post on a vegan Facebook group for ideas for a nice smokey chilli for someone’s omni hubby, I posted the list of ingredients we use in the Smokiest Chilli Ever recipe.
My hubby is the infamous Viking from this video. The one in the green. No spoilers, watch till the end if you haven’t already seen it.
Not only does he love anything hot, he loves food to be really packed with tomatoes and onions. We sometimes put two huge Spanish onions in this recipe.
As for the tomato puree I buy huge catering size tins from the Indian restaurant wholesaler The Sweetmart then scoop it into silicone muffin trays and baby puree freezer containers and when they’re frozen I pop them out into a bag in the freezer. I just top up the bag every time we buy a tin and it works out cheaper than buying in Costco, as their tins are small. Seems like less waste to me and I haven’t got time to be opening tins all the time. I’d do the same with the tinned chopped toms but they’d take up too much room and take too long to defrost. So we buy chopped tomatoes when they’re 25p each in ASDA (KTC brand) at four for £1.
The Smokiest Chilli Ever
Scrummy and packed full of flavour for real chilli lovers
By: Nikki Kamminga
- 2tsp whole cumin seeds
- 1tsp whole coriander seeds
- 1 black cardamom pod
- 1/2 tsp smoky bacon flavour seasoning
- smoked naga (if you like it mega hot)
- 1tsp urfa biber chilli flakes
- 2tsp smoked black beans
- 2tsp oak smoked paprika
- 1tsp cacao powder
- 2tbsp mustard oil
- 1 onion
- 3 cloves garlic
- 2 carrots
- 2 sticks celery
- 1/2 cup dry TVP mince
- 2tbsp tomato puree
- 2 tins chopped tomatoes
- tin kidney beans
- boiling water or stock
- Step 1 Dry roast the spices in a pan and leave to cool. Take out the black cardamom pod and then grind the seeds.
- Step 2 Soak the spice powder and cardamom, chillis, smoked salted black beans, paprika and cacao or cocoa powder in some boiling water or stock while you prepare the rest.
- Step 3 Roughly chop the onions and slice the garlic and fry hard in mustard oil, so they get lots of colour but don’t burn. When they start to soften, finely chop the celery and carrot and add these. Continue to cook until they start to shrink and go softer then add the dry TVP mince and cook for a minute or two.
- Step 4 Add the tomato puree and cook until it starts to stick to the pan. Add a little water if you need to but when the puree is incorporated and has coated it all well add the tomatoes and the spice/chilli mix.
- Step 5 Add more water till it’s the consistency you like and any other veg like red peppers or courgette. Add a lid and cook slowly for as long as possible, stirring occasionally in a slow cooker or pressure cook for half an hour.
- Step 6 Sometimes we add chopped coriander at the end and serve with steamed brown basmati or mixed quinoa, griddled sweetcorn fritters and a ton of nooch.
This super thick greek style cashew yogurt has just two ingredients, is raw vegan, gluten-free, nut-free*, high in protein and low in carbohydrates and low GI. It’s thick and creamy without being super full of fat, plus you can rest assured the fat you’re getting […]
Oat milk recipe that’s super easy and dairy-free. Vegan, gluten free, raw, paleo, low fat, low carb and full of yumminess. This no-cook recipe is super quick and gives you a plant milk that goes great on cereal and in cooking. It’s not ideal for […]