Delicious Vegan Spice Kit 

Description

Our vegan dinners selection box contains 5 main meal kits. Each is quick and easy, but full of flavour. This is the perfect selection to take the hassle out of choosing what to cook. Our selection contains 5 mains that serve at least 4.

You can view the recipes for each of the kits by clicking on their names.

View all products from The Tea Spoon Club store

Shipping 

Standard delivery via Royal Mail costs £2.50, and takes 2-5 working days.

Charitable Donations

With every order placed, The Tea Spoon Club plants a tree in a country where their spices come from via the charity One Tree Planted.

For all orders over £25 Just Think Eco plant a tree and for all orders under we donate 1% towards the Just one Ocean charity.

Just Think Eco are also proud members of 1% 

Returns & Refunds 

We have a 14-day return policy, which means you have 14 days after receiving your item to request a return. 

To be eligible for a return, your item must be in the same condition that you received it, unworn or unused, with tags, and in its original packaging. You’ll also need the receipt or proof of purchase. 

To start a return, you can contact us at contact@justthinkeco.com. If your return is accepted, we’ll send you a return shipping label, as well as instructions on how and where to send your package. Items sent back to us without first requesting a return will not be accepted. 

You can always contact us for any return question at contact@justthinkeco.com.

Damages and issues 

Please inspect your order upon reception and contact us immediately if the item is defective, damaged or if you receive the wrong item, so that we can evaluate the issue and make it right.

Exceptions / non-returnable items 

Certain types of items cannot be returned, like perishable goods (such as food, flowers, or plants), custom products (such as special orders or personalised items), and personal care goods (such as beauty products). We also do not accept returns for hazardous materials, flammable liquids, or gases. Please get in touch if you have questions or concerns about your specific item. 

Unfortunately, we cannot accept returns on sale items or gift cards.

Aubergine bake

In the kit:

A spice and herb mix for the aubergine bake, including fennel seeds, bay leaves, mustard seeds, fenugreek seeds, garam masala, chilli powder, a cinnamon stick, ground coriander, and ground cumin

You will need:

Aubergines (4, sliced into about 7mm thick rings)

Vegetable oil (5 tbsp)

Garlic cloves (2, crushed)

Onions (2, finely chopped)

Chopped tomatoes (2 x 400g tins)

Coconut milk (200ml)

Flaked almonds (handful)

Chopped coriander (optional, to serve)

Cooking Instructions 

1. Preheat oven to 220°C/200°C fan /400°F/ gas mark 6
2. Take the aubergine slices and brush each side lightly, using approximately 3 tablespoons of the vegetable oil and place on a baking tray
3. Place the baking tray in the oven for 20 minutes, removing the aubergine pieces halfway through and turning them over. Remove and turn the oven down to 180°C/160°C fan /350°F/ gas mark 4
4. In a large frying pan or wok, place the remaining 2 tablespoons of vegetable oil, the garlic, and the onion on a medium heat. Fry for 5 minutes until the onion is softened
5. Pour in your Teaspoon Club spice packet and stir well until the spices release their fragrance (about 30 seconds)
6. Pour in the tin of chopped tomatoes and coconut milk, and add any seasoning if you wish. You could also add a teaspoon of sugar if the sauce is a little tart for your taste. Mix well and turn off the heat
7. In a cast-iron casserole dish or deep baking tray, spoon about ¼ of the tomato sauce into the bottom of the dish and spread evenly. Top with ? of the aubergine slices, arranged neatly to create a layer. Add a further ¼ of tomato sauce, then another layer of aubergines. Repeat again to create one final layer using the last ? of the aubergines
8. Spread the remaining tomato sauce on top of the last aubergine layer and sprinkle over the flaked almonds. Return to the oven and bake for 25 minutes
9. Serve hot with chopped coriander if desired

Creamy coconut dal

In the kit:

A spice mix ready to make your curry, including cumin seeds, fennel seeds, yellow mustard seeds, garam masala, turmeric, ground coriander, mustard powder, ground cumin, ground ginger, and cayenne pepper.

You will need:

Coconut oil (3 tbsp)

Garlic cloves (2, crushed)

Red chilli (1 deseeded, finely chopped)

Ginger (thumb-size piece, grated)

Red onions (3, thinly sliced into semi circles)

Dried red lentils (380g)

Coconut milk (1 x 400ml tin)

Vegetable stock (720ml)

Spinach (100g, optional)

Lime juice (half a lime)

Cooking Instructions

1. Begin by heating the coconut oil in a large heavy-based pan on a medium heat. Add your first Teaspoon Club spice packet and toast the spices for 1 minute until fragrant. Add the garlic cloves, chilli, ginger, and the onions and fry for 5 minutes until the onions thoroughly softened. Add your second Teaspoon Club spice packet and mix well
2. Remove half of the spiced onions from the pan and set aside, keeping them warm for later. Add the lentils to the pan and mix thoroughly to coat the lentils entirely in the spice mixture
3. Pour in the coconut milk and vegetable stock and stir to combine. Half cover the dahl, and simmer for up to 1 hour 30 minutes (though 1 hour will suffice) stirring regularly until the dahl is creamy and the  lentils cooked. Resist temptation to add additional liquid; the dahl will become creamier as the lentils break down
4. If using, stir through the spinach until it is wilted
5. Season well and stir through the lime juice. Enjoy your dahl hot, sprinkling over the cooked spicy onions you set aside. You can serve with rice or chapatis

Vegetable chilli

In the kit:

A spice mix for the chilli including chilli powder, ground cumin, smoked paprika, oregano, a bay leaf, basil, and cloves

You will need:

Vegetable oil (1 tbsp)

Garlic cloves (2, crushed)

Chilli (1, chopped finely. Could use jalapeño)

Onion (1, finely chopped)

Carrots (2, peeled and chopped into small pieces)

Celery sticks (1, finely chopped)

Bell peppers (1 red and 1 green, deseeded and chopped into small pieces)

Plum tomatoes (2 x 400g tin)

Button mushrooms (200g, quartered)

Vegetable stock cube (1, crushed)

Red wine (125ml)

Light brown soft sugar (½ tbsp)

Tomato ketchup (1 tbsp)

Dark chocolate (2 squares about 25g, optional)

Kidney beans (1 x 400g tin, drained)

Cooking Instructions

1. Heat the oil on a medium heat in a Dutch oven, or large heavy bottomed pan
2. Add the garlic, chilli, onion and your Teaspoon Club spice packet. Fry until the onion is softened (five minutes or so)
3. Add the carrots and celery and fry for five minutes, coating in the spices until they begin to soften
4. Add the peppers, plum tomatoes, mushrooms, stock cube, red wine, sugar, ketchup (and if using, chocolate) and mix well. You may need to break up the plum tomatoes with a pair of scissors if they struggle to breakdown. Bring the chilli to a simmer and cover. Leave to cook for at least 40 minutes, though up to two hours is best, topping it up with water from the kettle if all the water evaporates. If you need your chilli to be ready quickly, you can simmer it on a higher heat uncovered, though the flavour will be less rich
5. After it has simmered, remove the lid from the chilli and pour in the kidney beans. Stir well and cook uncovered for a further five minutes so any sitting liquid is evaporated
6. Turn off the heat and leave to stand for 10 minutes before serving hot with soured cream and grated cheese or non-dairy alternatives

Butternut Squash Curry

In the kit:

A spice mix ready to make your curry, including coriander seeds, cumin seeds, fennel seeds, and yellow mustard seeds

You will need:

Vegetable oil (1 tbsp)

Garlic cloves (2, crushed)

Ginger (thumb-size piece, grated)

Chilli (1 deseeded, finely chopped)

Shallots (3-5 depending on size, finely chopped)

Butternut squash (deseeded, thinly sliced)

Chopped tomatoes (1 x 400g tin)

Coconut milk (1 x 400ml tin)

Lime (1, zest and juice kept separately)

Coconut flakes (large handful)

Honey or syrup (2 tbsp)

Chickpeas (1 x 400g tin, drained)

Spinach (250g)

Coriander (small bunch, finely chopped)

Cooking Instructions

1. Preheat oven to 200°C/ 180°C fan/ 400°F/ gas mark 6
2. Heat your oil in large pan on a medium heat. Add the garlic, ginger, and chilli and cook for two minutes
3. Add the shallots and soften for five minutes until they are softened, stirring as you do so
4. Add the Teaspoon Club spice packet to the pan and stir well. Cook until the mustard seeds start to crackle
5. Add the butternut squash, chopped tomatoes, coconut milk and the juice of your limes to the pan. Stir well and leave to simmer for 20-30 minutes until the sauce has thickened and the squash is cooked through. You can add a little boiling water from the kettle if the sauce loses too much fluid
6. Whilst the curry simmers, place the coconut flakes onto a lined baking tray and scatter the lime zest over them
7. Drizzle the honey or syrup over the coconut and toss so they are evenly covered. Bake for 5 minutes until the coconut is golden (it can easily burn)
8. Once the curry has finished cooking, stir through the chickpeas and spinach until the spinach wilts and season well with salt and pepper. Serve hot with rice and coriander, scattering the lime coconut on top

Mexican quinoa

In this kit:

A spice mix ready to add to your quinoa, including ground cumin, ground coriander, chilli flakes, paprika, chilli powder, and garlic powder

You will need:

Vegetable oil (1 tbsp)

Garlic cloves (2, crushed)

Onion (1, finely chopped)

Quinoa (120g)

Vegetable stock (480ml)

Black beans (2 x 400g tin drained)

Chopped tomatoes (2 x 400g tins)

Sweetcorn (1 x 400g tin, drained)

Avocados (2, chopped into small pieces)

Lime (1, juiced)

Coriander (to serve)

Cooking Instructions

1. Pour the vegetable oil into a large frying pan and place on a medium heat. Add the garlic and onion and fry for 2 minutes, stirring as you go
2. Add your first Teaspoon Club spice packet and stir well. Fry for a further minute or so until the spices are fragrant and the onion has started to soften
3. Add the quinoa, vegetable stock, black beans, chopped tomatoes, and sweetcorn to the pan and bring to the boil. Reduce the heat and let the quinoa simmer until cooked. This should take around 15-20 minutes. Remove from the heat and cover the pan to allow the quinoa to steam for five minutes.  Fluff through with a fork and set aside to cool a little
4. Add the lime juice and avocado to the quinoa and stir through. Season with plenty of salt and pepper to taste
5. Serve with fresh coriander