1. Coconut-and-ginger sweet potato soup
You need just 30 minutes to whip up this warming soup. It’s served up with garlicky speckled beans for more flavour. Pro tip: Don’t rinse the drained beans, cooking them with the brine and the garlic butter creates a creamier, thicker consistency.
Find the recipe for coconut-and-ginger sweet potato soup here.
2. Lamb sausage Bolognese
The lamb sausage adds instant flavour in half the time, and the canned cherry tomatoes add punch. It’s served with vegetable spaghetti, but you can also serve it with regular pasta. Pro tip: The vegetable spaghetti doesn’t need to be cooked separately, simply spoon it over the hot sauce and it will wilt it while keeping its structure.
Find the recipe for lamb sausage Bolognese here.
ALSO READ: 7 new dinner recipes to shake up your routine.
3. Cauliflower soup with cheesy garlic bread
This cauliflower soup is also ready in 30 minutes. Hannah also makes a cheat’s garlic ciabatta Welsh rarebit using garlic butter ciabatta and Woolies’ cheese sauce. Pro tip: Pan-frying the garlic butter ciabatta is a quick and easy way to add fast flavour.
Find the recipe for cauliflower soup with cheesy garlic bread here.
4. Veggie burgers with coriander tahini
Coriander tahini changes the game for this veggie burger! It’s served with sweet, crispy carrot chips to help you up your veggie intake. Pro tip: If you don’t have time to make the carrot chips from scratch, use Woolworths’ frozen root vegetable chips.
Find the recipe for veggie burgers with coriander tahini here.
ALSO READ: Top 10 foods you make on repeat.
5. Pulled chicken chilli
You need just 4 ingredients to make this pulled chilli chicken. Hannah serves it with creamy polenta with sweetcorn, but you can serve it on whatever you like. Pro tip: Baking the chicken in the soup keeps it super succulent and tender. Milk adds a lovely soft creaminess to the polenta, but you can also use stock or water.
Find the recipe for pulled chicken chilli here.
6. Creamy vegan pasta
Making your own cashew cream is quicker and easier than you think and it’s the perfect sauce for this plant-based pasta. Pro tip: Woolworths’ concentrated stock adds great depth of flavour, so don’t compromise on it. Blend the sauce until almost smooth – you want to keep a bit of cashew texture, which also keeps the sauce lighter. If you’d prefer a super-smooth, velvety sauce, blend it for longer for a rich, creamy finish. Soak the cashews for as long as possible before blending.
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