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ALFIE STEINER

ALFIE STEINER

@alfiecooks

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proper plant-based food 🌱 newsletter: https://open.substack.com/pub/alfiecooks 👨🏻‍🍳 [email protected] 🤝 👇 GET MY COOKBOOK HERE 👇

https://linktr.ee/EatYourVeg

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I’VE WRITTEN A COOKBOOK!!! 🧅🍅🥦🧄 I can’t quite believe I’m saying this, but here we go… EAT YOUR VEG - my debut cookbook - is available to pre-order NOW via the link in my bio! 📙🥕 When I started this account back in 2019, I would not in my WILDEST dreams have thought that one day, I’d be writing my very own recipe book. And it’s all thanks to you guys 🥹 Over the last two years, I’ve written, tested + tweaked over 100 recipes, and it’s all about making vegetables exciting, full of flavour and easy to cook at home. It really has been a mammoth project - without doubt the biggest thing I’ve ever done - and I cannot wait for you to see it 😌 It’s full of recipes to be cooked, eaten + enjoyed by everyone - whether you’re vegan, vegetarian or just want to eat more veg in tastier ways. So, if you’ve ever liked the look of, or even made one of my recipes, I have a feeling you might like what’s in store 👨🏻‍🍳 Pre-orders really do make a HUGE difference to first-time authors like me - it signals to bookstores + shops that it’s worth stocking - which will mean tastier veg for everyone. I’d be incredibly grateful if you are able to pre-order a copy - which you can do now via the link in my bio 🙏 A huge thank you to my wonderful publishers @simonschusteruk @simonandschuster + literary agents @theblairpartnership_agency (tag) + the whole team for turning my dream into a reality. ‘Eat Your Veg’ is out in April 2027, and I genuinely cannot wait for this to be in your kitchens 😍 I’ll be sharing more details about the book over the next few weeks, but let me know if you have any questions in the comments below 👇 This really does feel QUITE surreal, slightly nerve-wracking, but very exciting. None of it would have been possible without you guys being here, and all your support. So really, I’ve written this book for you ❤️ Alfie x Pinned
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MISO BROCCOLI SOUP 🥦 My take on a broccoli cheddar soup! It’s got ALL the cheesy flavour - just without the dairy 🧀 Creamy, comforting and packed with goodness - plenty of veg, fibre + plant protein, with a couple of unexpected additions: silken tofu and cashews 💪 They give the soup the most gorgeous velvety texture, while adding a good dose of protein + healthy fats, too. It’s also a brilliant way to use the WHOLE broccoli, stalks and all ♻️ I like to save a few florets and leaves to fry up separately, then finish with chilli crisp, a swirl of cream + a little lemon zest 👌 Perfect for batch cooking, even better the next day and freezer-friendly! Full recipe in tomorrow’s newsletter 💚 Enjoy, and as always, let me know if you give it a go in the comments below…👇 Alfie x #broccoli #soup #soupseason #EasyRecipes #healthyrecipes
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Making dumplings for the first time! 🥟🥟🥟 Saw this easy / lazy dumpling recipe recently, so thought I’d give a plant-based version a go (using tofu instead of meat) 🌱 TO BE FAIR this was my first time making dumplings at home, so definitely a few learnings to take into my next attempt (hence no recipe just yet) 👨🏻‍🍳 Think next time I’ll be using a firmer extra firm tofu 🤣 as they did fall apart a little bit. Tried wrapping a few but even after cooking the mixture down, it was way too wet - BUT flavour was good ✅ So, let me know if you have any tips / recommendations for my next attempt in the comments 👇 #dumplings #EasyRecipes #plantbasedfood #homemadedumplings
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LAZY PEANUT CHILLI RAMEN 🍜 If you need dinner on the table in 20 minutes tonight, but still want a meal that’s full of flavour you NEED to make my Peanut Chilli Ramen 🌶️ The broth comes together in one pot, and you cook your noodles + pak choi in there too. Then it’s a case of simply frying your tofu mince for the BEST, protein-packed topping 💪 Comforting, warming + honestly just the perfect easy midweek dinner for autumn/fall - I’ll be sharing the full written recipe on tomorrow’s newsletter - link in bio to sign up 🔗 Enjoy, and as always, let me know if you give it a go in the comments below…👇 #ramen #EasyRecipes #comfortfood #easydinner #soupseason
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🎃 PUMPKIN KATSU RAMEN 🍜 one of my favourite pumpkin recipes - perfect for Halloween weekend 👻 we’re cooking pumpkin two ways - first for the ramen base, then for the crispy katsu topping 👨🏻‍🍳 too many pumpkins get wasted during Halloween - so why not give this a go ♻️ full recipe on my brand new seasonal newsletter this weekend - link to sign up via the link in my bio 🔗 happy Halloween!!! 🎃 #halloween #pumpkin #ramen #katsu #soup
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MUSHROOM, GOCHUJANG & BEAN SOUP 🌶️ This has GOT to be the world’s most gut-friendly soup. I guess that’s what happens when you invite Professor Tim Spector to cook in your kitchen 👨‍🏫 Tim is a gut health expert + medical doctor, so when he came over we decided to make his Mushroom, Gochujang + Bean Soup from his brand new cookbook, Good Mood Food - and I got a crash course in all things gut health 🤓 Tim’s spent the last few years researching the connection between our gut microbes, brain health + mood alongside @zoe + they’ve brought all that science together in his brand new cookbook 📚 This soup was super speedy, incredibly nourishing + PACKED full of sweet, spicy + umami flavours - proving that gut-friendly food can be seriously delicious! You can find the full recipe in Good Mood Food, which is out now 🚨 Hope you enjoy this one + let us know if you give it a go (your gut will thank you later) 👇 #guthealth #soup #soupseason #EasyRecipes #healthyrecipes
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🇧🇷MOQUECA VEGANA 🇧🇷 On a very important day for Brazil, I'm sharing one of my favourite recipes inspired by Brazilian cuisine 💙 Traditionally, Moqueca is a seafood stew with a bar of tomatoes, onions, garlic, lime, coriander + coconut milk. I've used tofu instead of fish here + it works BEAUTIFULLY 🌱 l’ll share the full recipe on tomorrow's newsletter 👨🏻‍🍳 Bora Lula 💙💚💛 #moqueca #brazilianfood #EasyRecipes #veganrecipes #brazil
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all plant-based, packed full of veg, fibre + protein 🌱💪 this week’s winners: 🥇= vodka pasta with crispy smoked tofu 🍝 🥈= loaded burrito bowl 🌯 🥉= harissa miso ramen 🍜 let me know your ratings in the comments below! AND if you like the look of the recipes, you’ll find lots of them & 100 more in my brand new book - Eat Your Veg - which you can order now via the link in my bio 🔗 #plantbased #veganfood #EasyRecipes #healthyrecipes #comfortfood
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CREAMY PUMPKIN GNOCCHI 🎃🍂🤤 Probably the most comforting meal I’ve made in a LONG time… a bowl of this Creamy Pumpkin Gnocchi is EVERYTHING you need as the days get colder…🥶 AD| I’m using my favourite ingredients from @Aldi UK - seasonal Munchkin Pumpkins, the BEST smoked tofu (2 blocks for £1.75!!!) + gnocchi too. Incredible value every single time ✅ We’re roasting our onions + garlic INSIDE the pumpkins, then simply blending with coconut milk + vegetable stock, before folding through soft pillowy gnocchi, crispy smoked tofu + a few extra flavour-boosting ingredients 👨🏻‍🍳 Autumnal / fall flavours at their finest, this really is absolutely delicious. Full recipe below - enjoy! And as always, let me know if you give it a go👇 INGREDIENTS (serves 4) 4-5 munchkin/small pumpkins (or 1 large) 1 large brown onion, quartered 1 large garlic bulb, sliced in half 1 tsp smoked paprika 1 tsp dried oregano 1 tsp ground cumin ½ tsp turmeric 400ml coconut milk 250ml vegetable stock (+ more to loosen, to preference) 400g extra firm (smoked) tofu, crumbled into small pieces 1 tsp white miso paste 1-2 tbsp nutritional yeast Splash of cider vinegar (optional), to taste Large handful fresh parsley, leaves finely chopped Glug of plant-based cream Olive oil, salt + pepper To serve: chilli crisp, toasted pumpkin seeds, swirl of cream, fresh parsley METHOD 1. Pre-heat your oven to 180C fan (or use airfryer). Slice the tops off your munchkin pumpkins and scoop out the seeds and flesh. Keep the seeds for later! Pop the onion and garlic inside the pumpkins, season with salt + pepper, then the paprika, cumin, dried oregano + turmeric. Drizzle generously with olive oil to fully coat. Pop the pumpkin lids back on + roast for around 30-40 minutes, or until the pumpkin flesh is completely soft, and onion/garlic cooked. 2. While the pumpkins roast, crumble the smoked tofu into small pieces. Heat a good splash of olive oil in a frying pan on a medium-high heat. Once hot, add the tofu and fry, without moving, for around 3-4 minutes, until it starts to turn golden-crisp. Season well with salt + pepper, then mix + continue frying for a further 5 minutes until browned all over. Set aside. 3. Pat the pumpkin seeds dry, season with a pinch of salt + pepper, then drizzle with a splash of oil. Mix well to coat, then pop in the oven for the final 10 minutes that your pumpkins roast. 4. Allow the roast pumpkin to cool briefly, then carefully scoop out the flesh into a large saucepan with the onion and squeeze out the garlic. Add the coconut milk and vegetable stock, then use a stick blender + blitz until completely smooth + creamy (or get everything into a large blender before pouring into a pan). 5. On a medium-high heat, bring the sauce to a bubble then add the gnocchi and cook for a couple of minutes until just al dente, adding a little more stock to cover + loosen as required. 6. Stir through the miso paste, nutritional yeast, chopped fresh parsley, vinegar if using, then a splash of cream + your crispy tofu. Taste and adjust the seasoning to preference. 7. To serve, spoon the gnocchi into bowls and finish with another drizzle of cream, toasted pumpkin seeds, fresh parsley + chilli crisp - enjoy! #pumpkin #gnocchi #comfortfood #aldiuk #plantbasedrecipes
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tis the season for SOUP 🍜🍜🍜 make sure to follow along so you don’t miss what’s coming up 🤤 #soup #soupseason #ramen #comfortfood #goodsoup
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LASAGNA SOUP (plant-based) 🥫🌱🍝 I wasn’t 100% convinced when I heard about lasagna soup… safe to say this might have changed my mind - you HAVE to make this 🤤 AD | We’re combining two of the most comforting things you can eat - lasagna + soup - but keeping it a little healthier. And for the best sauce, we’re using the best quality with @Mutti Pomodoro UK passata + triple concentrate 🥫 By making a few simple plant-based swaps, we’re keeping things healthier + packing in plenty of fibre / plant protein too with crispy smoked tofu, soft lentils + nutritional yeast instead of cheese 🧀 The full written recipe can be found below - so enjoy! And as always, let me know if you give it a go in the comments 👇 INGREDIENTS (serves 4) 1 brown onion, finely diced 1 medium carrot, finely diced 1 large celery stick, finely diced 4 garlic cloves, minced 1 tbsp dried oregano 1 tbsp smoked paprika 1 tbsp Mutti triple/double concentrate Small glass white wine (or glug of cider) 2x 400g tins cooked brown lentils, drained + rinsed 1x 400g jar Mutti passata 1 tsp sugar 4 tbsp nutritional yeast 1.25 litres hot vegetable stock 10-12 dried lasagna sheets, broken into pieces 400g (smoked) extra firm tofu, torn into small pieces 150ml plant-based cream Large handful fresh basil, leaves roughly chopped Olive oil, salt + black pepper METHOD 1. Build your flavour base. Heat a glug of olive oil in a large saucepan on a medium-high heat. Add the onion, carrot + celery with a good pinch of salt and cook for 7-10 minutes until softened. 2. Add the garlic, oregano, smoked paprika + tomato purée. Season well with a good crack of black pepper, stir well + cook out for 2-3 minutes. Once the bottom of the pan begins to catch, add the wine/cider, increase the heat + allow to cook off fully for a few minutes, scraping the bottom of the pan as you go. 3. Add the lentils, passata, 1 litre of vegetable stock + good pinch of sugar. Bring to a simmer, then lower the heat to medium + allow to bubble away for around 10-15 minutes until slightly reduced + flavours concentrated. 4. Break the lasagna sheets into rough pieces straight into the soup. Add the rest of the stock so the lasagna is fully submerged. Cook for around 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. 5. Meanwhile, heat a good splash of oil in a frying pan on a medium-high heat. Add the crumbled tofu and fry for around 3-4 minutes on each side, seasoning with a good pinch of salt, pepper + pinch of msg if you like, until nicely golden-crisp on both sides. 6. Once your pasta is cooked, stir in nutritional yeast, cream + fresh basil. You could add all the tofu in here too if you like, but I kept separate - up to you! Adjust seasoning to taste. 7. Serve it up. Ladle into bowls and top with another drizzle of cream, lots of that crispy tofu, more fresh basil + a good drizzle of extra virgin olive oil. #lasagna #soup #deceptivelysimple #EasyRecipes #healthyrecipes
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WHITE BEAN, KALE & ARTICHOKE SOUP 🥬 we’re using cupboard staples for the fourth soup of the season! and it’s a very tasty one indeed 😍 a creamy white bean, kale & artichoke soup that’s SO comforting, full of fibre & flavour too. luckily, it’s very easy to make - all done in one pot, and in less than 30 minutes 👨🏻‍🍳 I’ll be sharing the full written recipe on this week’s newsletter - you can sign up for free via the link in my bio 🔗 enjoy - and as always, let me know if you give it a go in the comments below 👇 #soup #soupseason #EasyRecipes #healthyrecipes #beans
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Comfort food season is here! Here are some of the things I am VERY excited to start cooking again 🍂 LOTS of hearty pastas & bean bowls. PLENTY of warming ramens, broths & soups (obviously). then of course some cosy classics like bangers + mash 🇬🇧 whether you call it autumn or fall, BEIGE FOOD HERE WE COME 🧡 let me know which recipes you’d like to see in the comments 👇 #comfortfood #fallrecipes #autumnfood #plantbasedfood #veganrecipes
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