Easy Spinach & Corn Veggie Lasagne (step-by-step)


I don't make lasagne very often. I love it but it's always so much work, making the sauces and then assembling it. However the lasagne or lasagna (whichever you prefer) I'm sharing today is an easy cheats version of spinach and corn lasagne, which can be vegetarian or vegan. I used vegan cheese, but you can use veggie cheese, I've made this one both ways and it's been really good.

I've made this recipe even simpler for you by sharing step by step photos, which you may not need if you're a dab hand in the kitchen, but they are rather nice to scroll through and helpful too I hope. The recipe is at the bottom as usual. Feel free to scroll down to it.


10

How to make classic homemade salsa

Bowl of classic homemade salsa

A classic salsa is a simple side or dip, but it may be something you've never made at home before.

It's hard to explain how much the flavours in a fresh tomato salsa zing compared to the ones you buy in a supermarket, which can be good but are often overwhelmed with a tomato sauce or a really sugary flavour.

Salsa should zing with the fresh flavours of tomatoes, red onion and garlic, a tang from the lime and a subtle hint or a real hit of heat from chilli, depending on how you like it.

18

BBQ Pizza Stuffed Mushrooms

The oozy cheese and tomato filling for these smokey, succulent grilled mushrooms is inspired by pizza toppings. These stuffed mushrooms can be served vegetarian and vegan depending on which cheese you use. Cook on the BBQ or in the oven.

A close up of BBQ Pizza Stuffed Mushrooms

Don't they look gorgeous? These little beauties are grilled, stuffed mushrooms. You're going to love them. They're juicy and full of flavour, a little bit of heaven for mushroom-lovers.

Each mushroom is fully pizza stuffed and cooked on the BBQ (or in the oven) until succulent, a little smoky and ready to be eaten while warm and melty with groans of pleasure.

I don't exaggerate! They are totally lush.





BBQ Pizza Stuffed Mushrooms, topped with fresh basil and served on a black slate board

M&S Inspire Me


I created these stuffed mushrooms for the M&S Style & Living page which they call Inspire Me. I'm proud to have been asked for a second time to contribute to their lifestyle pages. 

The first time I was published in their lifestyle section was an article on how to Pack the Perfect Picnic where I shared tips and recipes for sandwich and fruit skewers, mini cheese and bean parcels (I shared a variation of them - mini spinach and cream cheese parcels here on Tinned Tomatoes) and mini no-bake strawberry cheesecakes.

This time they wanted me to create recipes and ideas on How to Host a Meat-Free Barbecue that was veggielious with lots of vegetable inspiration.

As well as the pizza stuffed mushrooms, I created three pimped veggie hot dog recipes and tandoori sweet potatoes.

You'll definitely get your five-a-day at this BBQ.

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Three veggie hot dogs. The Chipotle Blue Cheese Dog, The New York Deli Dog and the Mexican Dog

VEGGIE HOT DOGS


I used M&S butternut squash and paprika sausages and posh dog rolls to create three exciting hot dog stacks.

The Blue Cheese Chipotle Dog


“Blue cheese, a dollop of chipotle-spiked mayo (recipe on M&S website) and sweet caramelised onions: this is definitely one for the grown-ups”

The New York Deli Dog


“This is inspired by the flavours of a New York deli – cream cheese and pickles. Any leftover pickled onions (recipe for quick red pickled onions on the M&S website) are fabulous on sandwiches or burgers”

The Mexican Dog


“Stacked high with fresh tomato salsa (recipe on M&S website), sweetcorn, crumbled feta and coriander, these colourful hot dogs are a taste of Mexico”



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Grilled Tandoori Sweet Potato Slices serve on a plate with lemon mayonnaise and a wedge of lemon


TANDOORI SWEET POTATOES


“These thick slices of sweet potatoes in a fiery tandoori marinade become wonderfully charred and crispy on the grill”

I love sweet potatoes, so I couldn't resist adding them to my veggie BBQ. Pre-cooked  sweet potatoes (the night before), sliced, coated in tandoori paste and grilled, then served with a lemon mayonnaise and slices of lemon to squeezes over the spicy potato slices.


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BBQ Pizza Stuffed Mushrooms on a black slate board with fresh cherry tomatoes


BBQ Pizza Stuffed Mushrooms


Back to the mushrooms.

I removed the stalks from some large flat mushrooms, brushed them with a little oil, seasoned them with black pepper, then filled them with M&S Vine Ripened Tomato Paste (which is tastier than standard tomato paste or puree as it includes garlic and seasoning),  slices of mozzarella (you can use vegan mozzarella or vegan cream cheese, which also works well), slices of cherry tomato. Finish off with a sprinkle of dried oregano, salt and pepper, before grilling them on a hot BBQ or in the oven until they are cooked through and the cheese and sauce are all oozy.

How to serve stuffed mushrooms


I would serve these stuffed mushrooms with potatoes wedges and a green salad if I was serving them up as a main course, but at a BBQ they would be plated up alongside, vegetable kebabs, salads and hot dogs for my friends and family to help themselves. You could try my BBQ Tex-Mex Coleslaw. Either way they are a winner!


If you like stuffed vegetables try Stuffed Courgettes with Bulgur Wheat and Preserved Lemon next.

Calories and Nutrition for one portion = two stuffed mushrooms

Calories and Nutrition for one portion = two stuffed mushrooms (277 calories for two stuffed mushrooms)


stuffed mushrooms, stuffed vegetables, BBQ, vegetarian BBQ , veggie BBQ, pizza, pizza mushrooms, mushrooms, barbecue vegetables, barbecue, grilling. grilled mushrooms, vegetarian
main course
American, vegetarian, vegan
Yield: 4
Close up of BBQ Pizza Stuffed Mushrooms

BBQ Pizza Stuffed Mushrooms

The oozy cheese and tomato filling for these smokey, succulent grilled mushrooms is inspired by pizza toppings. These stuffed mushrooms can be served vegetarian and vegan depending on which cheese you use. Cook on the BBQ or in the oven.
prep time: cook time: total time:

ingredients


  • 8 Portobello mushrooms (or other large flat mushrooms)
  • 1 tbsp olive oil
  • 200g M&S vine-ripened tomato paste (or pizza sauce)
  • 240g ball of mozzarella, cut into 8 slices (or vegan mozzarella/cream cheese)
  • 8 cherry tomatoes, sliced
  • 1 tsp dried oregano
  • a good grinding of salt and pepper
  • a few fresh basil leaves to serve

instructions


  1. Carefully peel the skin off the
    mushrooms and remove the stalk.
  2. Brush the outside of the mushrooms with a little oil.
  3. Add a heaped tablespoon of paste to each mushroom and spread across the inside with a teaspoon.
  4. Cut the mozzarella (or vegan mozzarella) into 8 slices and place one slice in each mushroom.
  5. Slice each cherry tomato into 3 slices and top each mushroom with 3 slices.
  6. Sprinkle each mushroom with a little oregano and a grinding of salt and black pepper.
  7. Place the mushrooms on a pre-heated BBQ, directing onto the cooking grate and cook until the mushrooms are juicy and tender and the mozzarella has melted. Depending on the heat, this will take 5-10 minutes.
  8. Serve and Enjoy!

NOTES:

Serve as a BBQ side or as a main course with spicy potato wedges and a dressed green salad.

These can also be cooked on a baking tray in a hot oven for 15-20 minutes.

Calories and nutrients are for one portion which is 2 stuffed mushrooms
calories
277
fat (grams)
14.5
sat. fat (grams)
7.5
carbs (grams)
21.9
protein (grams)
16.8
sugar (grams)
12.5
Created using The Recipes Generator

pin it for later

The oozy cheese and tomato filling for these smokey, succulent grilled mushrooms is inspired by pizza toppings. These stuffed mushrooms can be served vegetarian and vegan depending on which cheese you use. Cook on the BBQ or in the oven. #stuffedmushrooms #grilledmushrooms #pizzamushrooms #pizza #BBQ #Grilling #vegetarian #mushrooms #stuffedvegetables

 

Enter these great giveaways


Sassy Students Ultimate Bundle worth £210 - closes 18 August 2018
6 Piece Lunchbox Set from Addis - closes 30 August 2018
Healthy Living Bundle from Indigo Herbs  - closes 8 September 2018

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Try this on bean burger on the grill next!


Smoky Red Pepper & Cheese Bean Burgers stacked in a burger bun with salad pesto and slice of melted vegan cheddar

Smoky Red Pepper & Cheese Bean Burgers


These juicy, smoky bean burgers are easy to make and great served stacked high in buns with salad and some vegan cheddar melted over them. Toss them on the BBQ or a grill pan to cook.


More recipes


For more simple recipes, visit my recipe index which contains hundreds of easy vegetarian and vegan recipes divided into categories with free printable recipes.

Also follow my board Tinned Tomatoes on Pinterest (it's a great visual guide of my recipes) then pin my recipes to try later.

Want to receive my posts by email? Scroll to the bottom of the page and sign up or why not sign up for my newsletter and get my monthly newsletter full of recipes and an update on what I've been doing? My latest newsletter was full of summer picnic recipes. See the link on my sidebar (look right).


Disclosure: I created this recipe for the M&S Lifestyle pages. I was not expected to write a positive review and any opinions expressed are my own.

19

Grilled Tandoori Tofu Skewers

Ready to grill rainbow tofu skewers, tofu and a rainbow of vegetables

These rainbow tandoori tofu skewers can be grilled or cooked on a BBQ and isn't it fabulous we've had such good weather for eating outdoors this year?

Summer in Scotland can often be a wet affair, with the occasional sunny day, but this year we've had nearly four months of sunshine with lots of heat too. We're all completely shocked. None of us can believe it. We've not had a summer like this in decades.

Sunny Scotland = BBQ




Grilled Tandoori Tofu Skewers served with wholemeal pitta bread, salad leaves, cherry tomatoes and hummus

Grilled tofu


I wanted to marinade and grill tofu for a change. 

I often cook veggie burgers, veggie sausages and vegetable kebabs on the BBQ and I've even cooked falafel on skewers, bit this time I wanted to cook tofu.

The marinade had to have lots of flavour, so I decided to make a tandoori paste, which I mixed with yogurt and a little water to make a bright yellow marinade.


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Tandoori paste



ingredients for tandoori paste


Tandoori paste is a traditional Indian cooking sauce sometimes known as Tikka. Tandoori is named after the clay cooking vessel people in India traditionally cook in, which is called a Tandoor.

The ingredients are generally very similar in each recipe, with small changes. 

I used ground turmeric, cumin and coriander for flavour, then chilli pepper and paprika for heat, fresh ginger and garlic for a bit of oomph, tomato puree and agave nectar (or sugar) for colour and sweetness, coconut oil in place of vegetable oil to bring the paste together and soy sauce instead of salt (salt can dry out the tofu) to season.

The turmeric and coconut oil are both organic and come from Indigo herbs.


Indigo Herbs


Organic turmeric, beetroot powder and coconut oil from Indigo Herbs

Indigo Herbs are healthy lifestyle company based in Glastonbury. They've been running since 2004 and are committed to supplying high quality natural health products at good prices.

I've been trying out their Organic Turmeric Powder, their Organic Virgin Coconut Oil, both of which are in this tandoori paste and their Beetroot Powder which I've been adding to smoothies and sauces for an extra nutritional boost. 

I have to say I'm really pleased with their products so far. I always like to buy good quality spices (did you see the documentary where they talked about spices including sweepings from the floor?) and these spices from Indigo herbs are not only organic, but 100% pure botanical, with nothing else added. That makes me happy and gives me piece of mind.


Marinating tofu


marinating tofu in tandoori homemade tandoori paste

Pressing tofu


First of all you need the right type of tofu. A firm tofu is what you're looking for when you are making skewers, never silken tofu, which has more of a creamy texture and is used for sauces and desserts.

The easiest way to press tofu is with a tofu press, or if you're short of time you can buy prepared tofu from Tofoo or M&S, both of which are pretty good.

If you don't have a tofu press, wrap the tofu in lots of kitchen paper, then in a kitchen towel, top it with a heavy book (a cookbook works well) and a couple of cans on top. Cooper shows you how to do it step-by-step in my tofu fingers post.


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The best way to marinate tofu


When you're ready to marinate the tofu, stir the plain yogurt into the paste and a little water until it's the right consistency.

Cut the tofu into cubes, pop them in a bowl and gently coat it in the marinade

Spoon the tofu into airtight containers and leave then in the fridge to marinate for a few hours or overnight.



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Related: How to Cook Tofu

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Rainbow skewers


Grilled Tandoori Tofu Skewers with a rainbow of vegetables

For these skewers, I combined the tandoori tofu with courgette; yellow, orange and red pepper; cherry tomatoes, red onion and cooked beetroot (vac packed beets).

Why the rainbow? Because it looks so pretty and the artist in me likes colours to lie in order.

You could add them to the skewers in any order, but believe me everyone will love being served them like this. We eat with our eyes first after all.

You could also serve then with my Tex-Mex Coleslaw to keep the rainbow veg going.


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Grilled Tandoori Tofu Skewers. skewers stacked with tandoori marinated tofu and a selection of colourful vegetables. Includes recipe for tandoori marinade. Only 94 calories per skewer. #skewers #tofu #tofuskewers #tofurecipes #veganBBQ #tofurecipes

Serving the skewers


Grilled Tandoori Tofu Skewers served with wholemeal pitta bread, salad leaves, cherry tomatoes and hummus


I served the skewers with toasted wholemeal pitta bread, hummus, salad leaves and cherry tomatoes. 

For a more traditional meal serve the with Indian flatbreads like naan bread or  homemade chapatis. Check out my post on how to make chapatis. They are super simple.

I don't mind mixing things up and I love serving these loaded into pitta bread. 

Fresh pitta (like the pitta you get in Cyprus) would be better of course, or you could make your own pitta. My friend Lucy over at Supergolden Bakes makes some awesome homemade pitta bread, just close your eyes to what she serves it with (if you're veggie).

Calories and Nutrients per skewer

Calories and Nutrients per tandoori tofu skewer

tofu skewers, rainbow skewers, tofu kebabs, rainbow kebabs, tandoori paste, tandoori tofu, tandoori marinade, vegetable kebabs, BBQ skewers, BBQ tofu, grilled tofu
dinner, BBQ
Indian, vegan
Yield: 12 skewers
Grilled Tandoori Tofu Skewers

Grilled Tandoori Tofu Skewers

Rainbow skewers stacked with tandoori marinated tofu and a selection of colourful vegetables. Includes recipe for tandoori marinade. Only 94 calories per skewer.
prep time: 25 minscook time: 10 minstotal time: 35 mins

ingredients

Marinated tofu
  • 349g firm tofu
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1/2 tsp paprika
  • 2 1/2 cm/1 inch piece of fresh ginger, grated
  • 2 cloves garlic, crushed
  • 1 tbsp tomato puree
  • 1 tbsp coconut oil
  • 2 tsp agave nectar (sugar or honey)
  • 1 tsp soy sauce (or salt)
  • a good grinding of black pepper
  • 200g/just under 1 cup yogurt
  • 2-3 tbsp water
Vegetables
  • 2 courgettes (zucchini), sliced
  • 3 bell peppers (red, yellow and orange), cut into chunks
  • 24 cherry tomatoes
  • 2 large red onions, peeled and cut into wedges
  • 4 large cooked beets, sliced thickly

instructions


  1. Make your marinade. Add all the ingredients to a bowl from the ground turmeric down to the black pepper and stir together into a paste.
  2. Add the yogurt and water to make a good consistency for coating tofu.
  3. Press your tofu for half an hour or so,  then cube it and gently coat the tofu in the marinade. Pop the tofu in an airtight container and pop in the fridge for a few hours.
  4. Soak wooden skewers in water for half an hour before you make the skewers, this will prevent them from burning.
  5. Heat your grill or BBQ and then thread the tofu and vegetables onto 12 skewers in a rainbow order.
  6. Cook for a few minutes on each side until cooked and starting to char and crisp at the edges.
  7. Serve with toasted pitta bread, salad leaves, cherry tomatoes and hummus.
  8. Enjoy!

NOTES:

The times are for preparations and cooking, pressing and marinating time is not included. This depends on how long you leave the tofu to press and marinate. Some people like to leave the tofu to marinate overnight.

Calories and nutrition are per skewer. This recipe is enough for 12 skewers.
calories
94
fat (grams)
3.5
sat. fat (grams)
1.5
carbs (grams)
12.1
protein (grams)
5.2
sugar (grams)
7.8
Created using The Recipes Generator

TRY THIS NEXT


Chip Shop Battered Tofu



Chip Shop Battered Tofu


If you love tofu, you must try my Chip Shop Battered TofuIt's easy to make and so good to eat. Bite through crunchy spiced batter to creamy tofu.



More Recipes



For more simple recipes, visit my recipe index which contains hundreds of easy vegetarian and vegan recipes divided into categories with free printable recipes.



Want to receive my posts by email? Scroll to the bottom of the page and sign up or why not sign up for my newsletter and get my monthly newsletter full of recipes and an update on what I've been doing? My latest newsletter was full of summer picnic recipes. See the link on my sidebar (look right).


Disclosure: I created this recipe for Indigo Herbs. I was not expected to write a positive review and any opinions expressed are my own.

182

Homemade Tandoori Paste Recipe

A popular Indian paste which is also called tikka or tikka masala. It is traditionally used to marinade chicken, but is also a good marinade for tofu or halloumi. Includes free printable recipe as well as calorie and nutritional information.

Bowl of Homemade Tandoori Paste Recipe

Tandoori paste is a really popular Indian marinade. It is mostly commonly used in a chicken dish, but of course it's the perfect marinade for veggie dishes too.

Vegetarians could coat halloumi in it before crisping it on the BBQ and vegans can use it to marinade tofu before grilling it. You could also use it to marinade onions wedges and cook those on the BBQ.

TANDOOR


Traditional Indian or Pakistan tandoor clay oven

The word tandoori comes from the word tandoor, which is the oven a tandoori is cooked in.

The tandoor is a clay oven (nowadays these can be metal) that is traditionally used in Pakistan and India to cook and bake.

It's an outdoor oven and it's still popular today. It takes very little fuel to heat and stays hot for a long time, so it's very economical.

Cooking in a tandoor


Wood or charcoal is burned in the bottom of these pots and when the optimum temperature is reached (and the flames are out), the food is cooked in the pot above the searing heat.

These outdoor ovens are kept burning for long periods and can reach a temperature of 480c (900f).

Flatbreads are thrown onto the pot walls inside the ovens where the heat helps them to stick to the side. They are peeled of when they are cooked through.

Skewers (kebabs) are propped up and cooked inside the oven or across the mouth of the oven.


Tandoori Paste





Tandoori paste is a popular marinade in India, Pakistan and here in the UK. It is also referred to as tikka or tikka masala.

The main spices in this dish are always the same, but some ingredients will change slightly from recipe to recipe. 

Most recipes include garam masala, but I use the individual flavours in the garam masala. Chilli is also added, but I keep my masala on the milder side as I have a child who doesn't like things too hot. 

When you make it you can add more chilli to suit your taste.

Making tandoori paste



The spices are mixed with oils and yogurt to make this creamy marinade. You could use plain yogurt or dairy free plain yogurt.

I used soy sauce for the salty flavour in my marinade as I use it for marinading tofu, and salt can pull the moisture out of the tofu, but you can use salt, if you are marinating something other than tofu.

Which oil to use ?


I also use coconut oil instead of vegetable oil, as a healthier alternative, but again you can choose the oil you add to your marinade. 

Just make sure you choose a mild oil, this is not the time to use olive oil, which would overwhelm other flavours and burns too quickly.


Spices in tandoori paste



In my tandoori paste I use ground turmeric, ground coriander, ground cumin, fresh ginger (you could use ground), fresh garlic, paprika, some coconut oil (use any mild oil), soy sauce (you could use salt) to add saltiness and agave nectar (you could use sugar or honey) for a touch of sweetness.




Next I add plain yogurt and enough water to bring it to the right consistency.

The paste can be kept in the fridge for a few days, as can the tofu or halloumi once you have left it to marinate.






marinade, paste, tandoori paste, tandoori marinade, what is a tandoor, tandoor, tandoori, tikki, tikka masala, India curry, Indian curry paste, curry paste, curry, Indian cooking, Pakistan cooking, vegan curry
dinner, BBQ, grilling
Indian, vegan
Yield: 1 bowl of marinade

Homemade Tandoori Paste

A popular Indian paste which is also called tikka or tikka masala. It is traditionally used to marinade chicken, but is also a good marinade for tofu or halloumi.
prep time: 5 minscook time: total time: 5 mins

ingredients


  • 2 tsp  ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1/2 tsp paprika
  • 2 1/2 cm/1 inch piece of fresh ginger, grated
  • 2 cloves garlic, crushed
  • 1 tbsp tomato puree
  • 1 tbsp coconut oil
  • 2 tsp agave nectar (sugar or honey)
  • 1 tsp soy sauce (or salt)
  • a good grinding of black pepper
  • 200g/just under 1 cup yogurt
  • 2-3 tbsp water

instructions


  1. Mix all the ingredients together, except for the yogurt and water. This will make your paste. Keep in the fridge until ready to use.
  2. Once you are ready to marinade, add the yogurt to the paste and then enough water to get the right consistency, approximately 2-3 tbsp.
  3. Mix your tofu, halloumi or vegetables in the marinade, spoon into an air tight container and leave in the fridge to soak up the flavours for a few hours or overnight. The cook in a grill pan or on a heated BBQ.
  4. Enjoy!

NOTES:

Preparation time does not include time to marinade. This will vary according to how long you leave it and how long you have.

Calories and nutrition are for 6 servings of marinade.
calories
71
fat (grams)
4.2
sat. fat (grams)
2.5
carbs (grams)
5.5
protein (grams)
2.7
sugar (grams)
3.8
Created using The Recipes Generator



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