Lunch & Light Bites

Caramelised Red Onion & Pear Tart

Here's a recipe that's great for Christmas with caramelised pear, onion and cranberry sauce. A savory tart with rich, sweet flavours. Made with gorgeous MozzaRisella classic cream cheese.

Course Appetizer, lunch, Main Course

Keyword christmas tart, tart recipe, vegan tart

Ingredients

300 g short crust pasrty shop bought or make your own (see quiche recipe with wholemeal pastry.
8 tbsp vegan cream cheese I used MozzaRisella
1 pear sliced
2 cloves garlic chopped
1 medium red onion sliced
2 tbsp brown sugar I used coconut sugar (healthier and tastes of caramel)
8 tsp cranberry sauce
8 tbsp balsamic vinegar
1 tsp sage
1/4 tsp pink/sea salt
season with black pepper

Instructions

Preheat oven to 180oC/356oF
Make your pastry or if using shop bought let it sit at room temperature for 20 minutes.
Using a large loose base flan tin line the tin with the pastry. Trim the sides with a knife and fork the base (stops it rising). Pop back in the fridge for half an hour while you make the filling.
Heat 1 tbsp of oil in a pan and add the pear, garlic and onion. Fry on a medium heat for 4-5 minutes. Add the vinegar and sugar and cook for 2-3 minutes to caramelise the everything.
Remove the tin from the fridge the and spoon in the cheese & cranberry. Sprinkle over the sage, salt and pepper. Add the pear and onion then pour over any liquid in the pan.
Making sure everything is evenly spread bake for 35-40 minutes.
Remove carefully from the oven and let the tart rest for 5 minutes before serving.
Serve with your roast dinner or great with a side salad. Enjoy!

Video

Notes

Tip: I like to use wholegrain pastry (check out my quiche videos for a pastry recipe) but for this one I used shop bought (make sure it's egg & dairy free). Be sure to spread out the ingredients evenly. I pressed down the cheese and cranberry with the back of a spoon so it covered the base. Keep an eye on the tart after 20-25 minutes and if the pastry is looking like it's going to burn turn down the heat a little.

Poached 'Eggs'

It took me almost 5 years of being vegan before I got the courage to make a poached egg. Turns out it's fairly easy and if made in bulk you can keep a few in the fridge. It's not 100% the same as a poached egg but it's very close and a delicious alternative. Although some of the ingredients are a bit obscure they're used a lot in vegan recipes and last ages. I bought the agar agar about 2 years ago and have only used half.

Course Breakfast, lunch

Keyword egg free, eggless, poached egg

Ingredients

Yolk

130 ml plant milk I used soya-unsweetened
1.5 tbsp cornflour
1 tbsp nutritional yeast
1/4 tsp turmeric
1/4 tsp black salt important for egg flavour
1/2 tsp English mustard

White

200 g silken tofu - firm drained off water
1 tbsp cornflour
1 tsp agar agar helps it set
1/4 tsp black salt
2 tsp plant milk

Instructions

Place all the yolk ingredients into a blender and blend briefly until combined. Pour into a saucepan with the heat on medium. Gently whisk the yolk and wait for it to simmer. Simmer for 1 minute until thickened and turn off the heat. Pour into a bowl to cool and set.
Rinse your blender and place all the white ingredients into it and blend for a couple of minutes. This part takes a little effort as the tofu needs to liquidize. I shook my blender cup to get everything combined and carried on blending. You want to end up with a thick, creamy mixture.
Using poaching moulds or an egg poacher oil the cups to stop the egg sticking. Spoon 2-3 tablespoons of the white into the cups then using the spoon make a little well in each egg. Make sure you leave a base of white or the yolk will leak out (see video).
Give the yolk a good mix and spoon in 1 tablespoon of the mix into the well of the egg white. Cover with a little of the white so no yellow can be seen.
Bring to a simmer a pan filled with about 2 inches of water (enough to come up halfway of the poaching cups). Place the egg cups into the water and turn down the heat to a very gentle simmer. Cover with lid and simmer for 10 minutes.
While the egg is poaching you can prepare the toast and other bits for your breakfast.
After 10 minutes gently remove the egg cups from the water and using a dessert spoon, spoon out the eggs onto your toast. Serve immediately. Enjoy!

Video

Sausage & Beans on Toast

Although baked beans are very cheap I'm not keen on them because of the added sugar. This recipe is still cheap and serves 3-4 with no added sugar. The tomatoes were 28p and the beans 55p. So easy to make and more interesting than regular beans.

Course lunch, Main Course

Keyword beans, beans on toast, healthy, sugar free

Ingredients

1 tin mixed beans drained
1 tin chopped tomatoes drain off a little liquid
1 tsp smoked paprika
1/2 onion chopped
1-2 cloves garlic chopped
1 tsp mixed herbs
generous pinch of pink/sea salt
season with black pepper
vegan sausages 2 per person
fresh bread

Instructions

Make sure your sausages are cooking and will be ready at the same time as your beans.
Fry the onion and garlic in a little oil for a couple of minutes to soften.
Pour in the tomatoes and turn up the heat, you want it to simmer. Add the salt, pepper, herbs and paprika. Add the drained beans and stir into the sauce.
Simmer for 10 minutes stirring occasionally.Serve with freshly toasted buttered bread and your sausages. Enjoy!

Video

Notes

Tip: I drained off some of the liquid from the tomatoes otherwise you get soggy toast. Why not add some chilli powder to spice it up a bit.

Baked Avocado Egg

This is a recipe I thought up and wasn't too sure how it would turn out. It turned out to be one of my most popular recipes. A warm, baked avocado wrapped in sausage meat and a crisp breadcrumb coating. Fill the centre with your favorite mayo.

Course Appetizer, lunch, Main Course, Snack

Keyword baked avocado, egg free, vegan egg

Ingredients

1 large ripe avocado halved, destoned and peeled.
200 g vegan mince I used Meatless Farm (or use Linda McCartney sausages)
1 cup fresh breadcrumbs make your own by putting two slices of bread in your food processor/blender
2 cloves garlic minced
1/2 onion finely chopped
1 tsp sage
generous pinch of sea/pink salt
black pepper (to season)
your favourite vegan mayo I used peri peri

Instructions

Preheat oven to 200oC/392oF
To a large bowl add the mince, 1/2 the breadcrumbs, garlic, onion, sage, salt and pepper. Using your hands mix everything together. Be sure to use pressure so the breadcrumbs absorb the moisture from the mince to help it bind. Set aside.
Cut the avocado in half and carefully remove the stone. Peel off the skin.
Flatten the mince on a chopping board and wrap around the avocado (be careful not to squash the avocado).
Remember where the centre cut is as you will want to cut through this when it is cooked.
Mould around the avocado until you cannot see any of the green of the avocado. Using a wooded cocktail stick place though the avocado to show where the top and bottom is.
Using the rest of the breadcrumbs cover the avocado and place on a baking tray. Drizzle/spray with a little oil and bake for 25-30 minutes until golden brown.
Carefully remove from the oven and remove the stick. Using an oven glove to hold the avocado cut through the original cut to half the avocado again.
Fill the centre with your favourite mayo. Serve with salad, chips or potato salad. Enjoy!

Video

Notes

Tip: Always be really careful when removing the stone from an avocado.

Make sure you're gentle covering the avocado in the sausage meat, it is delicate.

Remember where you cut the avocado in half. I used a wooden cocktail stick so once cooked I know I'll be cutting through the same cut not making a new one.

See-Food Salad (Fish free)

This is a great summer/BBQ/picnic recipe. With flavours and textures of seafood without the cruelty. Serve as a side dish, in a sandwich, baguette, wrap or taco.

Course Appetizer, lunch, Side Dish

Cuisine Sea food

Keyword fish free, Sea food, see food, vegan fish

Ingredients

1 tin chickpeas drained
100 g firm tofu crumbled
2 tbsp nori flakes buy or make from nori sheets
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 small gherkin finely chopped
1 tsp capers
1 tsp wholegrain mustard
1 tbsp miso
1 garlic clove minced
1 celery stick chopped
1/4 cup sweetcorn
generous pinch of sea salt
black pepper
2 spring onions chopped
4-6 tbsp vegan mayo add depending on taste preference.

Instructions

Add the chickpeas to a large bowl and crumble in the tofu. Mash the chickpeas with a fork then add the nori, celery, sweetcorn, onion, garlic, 'tuna', gherkin, vinegar, miso, capers, mustard, salt, pepper and lemon juice. Mix together coating all the ingredients. now add the mayo then mix in. Pop in the fridge to chill for at least 30 minutes. Enjoy!

Video

Notes

Tip: Try not to over mash the chickpeas. The course texture adds to the overall enjoyment of the salad. To make nori flakes put a sheet of nori in your blender and blend until you have a course powder. You can buy nori flakes in specialist stores. Alternatively finely cut into very small strips with scissors.

'Chicken' Satay Skewers

This is a great summer/BBQ/Picnic recipe. You can cook these in the oven or on the BBQ. I used vegan chicken but you could use tofu, tempeh or your favourite meat substitute.

Course Appetizer, lunch, Main Course, Side Dish

Keyword bbq, kebab, skewers, vegan bbq

Ingredients

1 pack vegan chicken strips or use tofu, tempeh, mock meats
Various veggies Cut into thick pieces

Satay Sauce

3 tbsp peanut butter
1 tbsp soy sauce
1 tbsp maple syrup
1 tsp curry powder I used mild
170 ml coconut milk or use your preference
1/2 lime/lemon juiced

Instructions

Preheat oven to 200oC/392oF
Soak the kebab sticks (if wooden) in water for an hour to stop them burning.
Oil a baking tray and thread the veg and 'chicken' onto the skewers.
Drizzle/spray with a little oil and a sprinkle of salt.Bake for 25-30 minutes.
Satay sauce
To a saucepan add the milk, soy sauce, curry powder, juice, peanut butter and maple syrup. Stir continually on a medium heat until the sauce simmers.
Add a little water if sauce is too thick. Lower the heat and simmer for 10 minutes stirring occasionally.
Remove the skewers from the oven and place on a plate. Pour over the satay sauce and serve while hot. Enjoy!

Video

Notes

Tip: If you're using wooden skewers soak them in water before making the kebabs. This will stop the sticks burning in the oven or on the BBQ.

'Cheese' & Tomato Frittatas (egg free)

This is a great summer/BBQ/Picnic recipe. Tastes like eggs and cheese but with none of the cruelty. Serve hot or cold and can be prepared in advance.

Course Appetizer, lunch, Main Course, Snack

Keyword dairy free, egg free, frittatas, vegan frittatas

Servings 6 mini frittatas

Equipment

Non stick muffin tin

Ingredients

1 pack silken tofu 350g (approx)
1/2 tsp black salt gives egg flavour
1/4 tsp turmeric
1 tbsp corn flour
1/4 cup plant milk I used unsweetened soya
1 tsp tahini
2 tbsp nutritional yeast
black pepper to taste
1/2 cup vegan cheese grated
a few baby tomatoes sliced
1 clove garlic chopped
1/2 onion chopped

Instructions

preheat oven to 180oC/356oF
Fry the chopped onion and garlic in a little oil for 3-4 minutes. Turn off the heat and leave to one side.
To your blender/food processor add the tofu, milk, salt, pepper, tahini, turmeric, corn flour & nutritional yeast. Blend until you have a lump free mix. You may have to add a little more milk if the mix is too thick.
Pour into a large bowl & add the fried onion, garlic, sliced tomatoes & grated cheese. Stir together to combine everything.
Using a lined/oiled muffin tin pour in the mix to the top. Add little cheese and decorate with a slice of tomato.
Bake for 25-30 minutes. Frittatas will rise while cooking but shrink back down slightly when removed from the oven.
Allow to cool for 20 minutes or longer before carefully removing from the tin. I found a plastic spatula around the sides to loosen the frittatas helps.
Serve hot or cold with salad. Enjoy!

Video

Notes

Make sure you line/oil your muffin tin as the frittatas can stick. Use a plastic spatula to remove the frittatas from the tin after they've cooled for 20 minutes.

Creamy Mushroom Pasta

I was asked to create a recipe using mushrooms from Ireland/UK to show how versatile they are and they help protect the environment.

Course lunch, Main Course

Keyword mushroom pasta, mushrooms

Ingredients

200 g white/chestnut mushrooms sliced
1 large onion chopped
2 cloves garlic chopped
3 tbsp nutritional yeast
generous pinch of pink/sea salt
black pepper to taste
1 cup vegan cream I used Elmlea double plant
1 tsp English mustard

Instructions

To a frying pan with a little oil (on a medium heat) add the chopped onion and garlic. Fry for 2-3 minutes.
Add the sliced mushrooms and fry for another 4-5 minutes to soften and brown slightly.
Pour in the cream, salt, pepper, mustard and nutritional yeast. Stir together and simmer for for 10 minutes.
While the mushrooms simmer cook your pasta.
Add the drained pasta and stir in covering in the sauce. Serve straight away topped with a little fresh parsley. Enjoy!

Video

Notes

Be sure to wash the mushrooms before slicing. This is a really basic recipe which you can personalize by adding chilli, herbs or even cheese.

Baked Falafels

Falafels are a vegans best friend plus so cheap and easy to make. Most recipes require you to soak the chickpeas and deep fat fry the falafels. I wanted to create an easier, healthy baked version using a tin of chickpeas.

Course Appetizer, lunch, Main Course, Side Dish, Snack

Keyword chickpeas, falafel

Ingredients

1 tin chickpeas drained
3 cloves garlic chopped
1 medium onion chopped
handful of fresh parsley or 2 tbsp of dried
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp pink/sea salt
black pepper to taste
1/2 tsp chilli powder optional
3-4 tbsp lemon juice
3 tbsp plain flour I used wholemeal

Instructions

Preheat oven to 190oC/374oF
To your food processor add the chickpeas, spices, salt, pepper, parsley, flour, onion, garlic & lemon juice.
Blend until all the ingredients are coarsely chopped. You may need to use a spatula to scrape off from the sides (see video).
Line a baking tray with parchment paper and a little oil (helps the falafels to brown). Using a dessert spoon scoop out 2 spoonfuls and mould into a thick, small disc (see video).
Place on the baking try and repeat. You should get 5-6 falafels.Spray/brush with a little oil and bake for 25-30 minutes until golden brown. Serve hot or cold.
Great with houmous, plain yoghurt, sour cream or guacamole.

Video

Notes

Tip: I don't like my food too spicy but found adding a little chilli adds to the flavour. If you like spicy food add more chilli. Why not make into a larger burger patty, bake and have in a bun.

Bean Nuggets - Easy, Cheap & Healthy

This recipe is basic, cheap and great to make during lockdown. Ideal for kids to make when they're bored and it will get them eating more veg.

Course Appetizer, lunch, Main Course, Snack

Keyword bean nuggets, easy vegan chilli, nuggets, vegan nuggets

Ingredients

1 can mixed beans drained
2 slices bread (to make breadcrumbs) I used wholemeal
1 medium carrot grated
1/2 cup frozen peas
2 cloves garlic chopped
1 medium onion finely chopped
1 tsp curry powder
1/2 tsp pink/sea salt
season with black pepper

Instructions

Preheat oven to 180oC/356oF
Place the bread in your blender/food processor and blend briefly until you have breadcrumbs. Set aside.
To your clean, empty food processor add (save a handful for the end) the beans, curry powder, garlic, onion, carrot, peas, salt and pepper. Blend to chop and combine the ingredients. I like the nuggets chunky so left the mixture coarsely chopped.
Transfer into a large bowl and add the breadcrumbs and the handful of ingredients you didn't blend. Mix together with a spoon then use your hands to bring the mixture together. The liquids from the veg will soak into the breadcrumbs and help the nuggets set.
Shape into nuggets (6 large or 12 smaller) and place on an oiled baking tray. Bake for 20-25 (15-20 for smaller nuggets) minutes until golden brown.
Remove from the oven and allow the nuggets to sit for a few minutes to set. If you remove too quickly they will fall apart.Serve with your favourite dip or sauce. Enjoy!

Video

Notes

Tip: Let the nuggets sit on the baking tray for a few minutes before serving. This helps them bind together. Don't worry, they'll still be very hot! I used wholemeal bread but feel free to use white or gluten free. If you like your food spicy add a teaspoon of chilli powder.

Chickpea & Lentil Curry

A cheap and easy curry made with ingredients most of us have in the cupboards.

Course lunch, Main Course

Cuisine Indian

Keyword curry, easy recipe, vegan curry

Servings 4 people

Ingredients

1 large onion chopped
2 cloves garlic chopped
1 tin chickpeas drained
1 tin chopped tomatoes
3 tbsp mild curry powder use less for hotter powders
1 tsp ginger
1 cup dairy free yoghurt
200 ml water
2 cups mixed veg I used frozen veg
2 cups cooked lentils

Instructions

Add 2 tbsp of oil to a large pan and put on a low-medium heat.
Add the onion and garlic and fry for a few minutes to soften.
Add the curry powder and ginger and stir in. Let the spices fry with the onion and garlic to bring out the flavours.
Add the chickpeas, lentils and chopped tomatoes. Stir in so everything is covered in the curry sauce. Pour in the water and simmer for 10 minutes stirring occasionally.
Add the yoghurt and stir in, simmer for a few minutes and it's ready to serve.Serve with rice and a spoonful of yoghurt on top of the curry.

Video

Notes

Tip: I used a lot of curry powder but it was mild. If using a hotter powder you may want to use less. Adding the yoghurt gives the curry a creamy taste and adds to the flavours. I cooked the lentils before adding them to the curry.

Bean & Vegetable Soup (Easy & Cheap)

Delicious and nutritious vegan food that's easy to make, cheap using ingredients most of us have in our cupboards.

Course Appetizer, lunch, Main Course

Keyword cheap vegan, soup, vegan soup

Servings 8 people

Ingredients

2 cans mixed beans Or use dried beans - soak and cook first
1 can chopped tomatoes
2 cloves garlic chopped
2 sticks celery chopped
1 cup mixed frozen veg or use a tin - drain first
1 stock cube mixed with 500ml boiled water
1 large onion chopped
1 tsp pink/sea salt
1 tsp smoked paprika
1 tsp basil
1 tsp oregano
season with black pepper

Instructions

In a large pan heat 1 tbsp oil on a medium heat.
Add the onion, garlic and celery. Fry for a few minutes to soften the veg.
Add the frozen veg and stir in.
Add the tomatoes, herbs, spices and stock. Bring to the boil and simmer for 10 minutes.
Warning: Soup will be VERY hot!Serve with fresh bread. Check out my recipes for bread on youtube and my website.

Video

Notes

Tip: You can use your favourite beans, lentils or mixed beans like I did.

Pizza Base

This is a healthy, wholegrain, rustic pizza base. With a crisp crust and soft middle. Easy to make and dough can be made in bulk and frozen.

Course lunch, Main Course

Cuisine Italian

Keyword pizza, pizza base, vegan pizza

Ingredients

250 g plain flour wholemeal or white
50 g semolina flour or rice, gram, quinoa
1/2 tsp pink/sea salt
7 g yeast
1 tsp sugar I used coconut sugar
200 ml plant milk warm
2 tbsp oil I used avocado but olive oil is fine

Instructions

Serves 1-2

Preheat oven to 220oC/428oF

Warm the milk slightly in the microwave and stir in the yeast. Add the salt, oil and sugar and stir again. Set aside for a few minutes for the yeast to activate.

Mix the flours in a large bowl then slowly add the milk mixing with a spoon. Once the dough comes together use your hands to shape into a ball.

Sprinkle a little flour on a clean work surface. knead the dough for 4-5 minutes. Oil a bowl and place the ball of dough in the middle. Cover with a damp tea towel and set aside to rise for one hour.

After an hour remove the dough and place onto a floured surface. Roll into a circle and place on a floured oven tray. Shape the pizza and fold/pinch the edges to make a crust.

Stab the centre of the base with a fork several times to remove any air. This stops the middle rising while it cooks.

Add the tomato sauce and spread thinly over the base. Add your favourite toppings then sprinkle with cheese.

Bake for 15-20 minutes until the base is golden brown.

Finish with black pepper and fresh herbs. Enjoy!

Video

Notes

Tip: Heat the milk in the microwave until warm. This helps activate the yeast. I used wholemeal flour but you can use white if you wish. If you can't find semolina flour use rice, quinoa or gram flour.

Roasted Pepper & Chickpea Pate

A super easy, healthy and tasty pate. Delicious spread on toasted sourdough bread with vegan butter.

Course Appetizer, lunch

Keyword pate, vegan pate

Ingredients

1 can chickpeas drained
2 cloves garlic
1/4 tsp pink/sea salt
season with black pepper
3 roasted peppers red, yellow or mixed
2 tsp mixed herbs
3 tbsp extra virgin olive oil
2 tbsp nutritional yeast optional

Instructions

Add all the ingredients to a blender/food processor and blend briefly until you get a spreadable pate. You will probably have to wipe the sides with a spatula a couple of times to make sure all the ingredients are combined.

Transfer to ramekins to serve individually or to a tub and store in the fridge. Best served with toasted sourdough or gluten free bread.

Video

Notes

Tip: I used a jar of roasted mixed peppers but you can make your own. Wash, halve, de-seed and coat in a little oil. Roast for 20-25 minutes 200oC/392oF. Allow to cool before blending. You can serve the pate straight away but the flavours develop while you refrigerate it for a few hours or overnight.

Blue Sheese, Spinach & Walnut Gnocchi

One of the excuses that people use not to go vegan is they'd miss cheese. There are really good dairy free cheeses available and if you like blue cheese you'll love this recipe. Creamy and a strong blue cheese taste. I guarantee you'd think it wasn't vegan. Using English Blue Sheese (highly recommended).

Course Appetizer, lunch, Main Course

Keyword dairy free, vegan blue cheese

Servings 2 people

Ingredients

250 g gnocchi cooked and drained
1 medium onion chopped
1 clove garlic minced/chopped
2 tbsp nutritional yeast
1/2 tsp English mustard
Pinch of sea/pink salt
150 g baby spinach washed
200 ml vegan cream I used Alpro soya cream
Season with black pepper
25 g vegan blue cheese Grated (+ extra for the top)
Handful of chopped walnuts + extra to sprinkle on top.

Instructions

Bring a pan of water to the boil while you prepare the sauce.
Fry the onion and garlic in a little oil until softened. Pour in the cream, mustard, nutritional yeast, salt and pepper. Simmer for a few minutes.
Add the gnocchi to the boiling water and follow cooking instructions.
Add the spinach, walnuts, Sheese and cooked gnocchi to the cream sauce. Stir until combined then pour into an oven proof dish, sprinkle with a little more Sheese and walnuts.
Bake for 20-25 minutes. Serve with salad and garlic bread.

Notes

TIP: You can use cashew, soya, coconut, or any vegan cream (not a sweetened one)

Carbonara

This is one of the first things I made when I went vegan. I remember thinking how creamy it was but obviously contains no dairy or egg. Using wholegrain spaghetti keeps it healthy with extra fibre and nutrients. This dish is packed with flavours and contains b12, protein and yet is low in saturated fat and no cholesterol. Ready in 15-20 minutes.

Course lunch, Main Course

Keyword dairy free, egg free, vegan carbonara

Ingredients

1 medium onion finely chopped
2 cloves garlic minced/chopped
2-3 rashers of vegan bacon
3 tbsp nutritional yeast
1/2 tsp English mustard
generous pinch of pink/sea salt
pinch of black salt optional
black pepper
1/2 tsp smoked paprika
30 g vegan cheese (mature) grated
1 cup soya cream or use oat, coconut cashew cream
1/2 cup frozen peas
spaghetti enough for each person (see pack guidelines)

Instructions

Prepare the pasta in a saucepan and allow to cook while you're making the sauce.
Heat 1 tbsp oil in a large frying pan on a medium heat. Add the chopped onion and fry for 3-4 minutes to soften.
Add the garlic and stir in. Now add the sliced 'bacon' and cook for a couple of minutes. Stir in the frozen peas and cook for a couple more minutes.
Pour in the cream, mustard, nutritional yeast, salt, pepper & paprika. Simmer for 2-3 minutes stirring occasionally.
Add the cheese and give it a good stir. Add the black salt (optional) and one final mix.
Drain the cooked pasta and add to the sauce. Coat the pasta in the sauce and it's ready to serve.
I love to add a little grated Parmesan (Violife), fresh parley and a pinch of paprika. Serve as it comes or with garlic bread. Enjoy!

Video

Notes

TIP: Like most of my recipes this is a versatile dish and you can use any cream (oat, soya, cashew or coconut). I like to add a pinch of black salt at the end to add a little egg flavour. There are many vegan bacon products available but you can also use Quorn ham, tofu or tempeh.

Cream of Tomato Soup with Mixed Beans

This is an easy, cheap yet rewarding recipe that's great served as a starter or main course. Creamy and rich this soup is a winter warmer and goes perfectly with fresh bread.

Course Appetizer, lunch, Main Course, Soup

Keyword dairy free, tomato soup

Ingredients

2 500g packs of passata 2 tins of chopped tomatoes
1 tin mixed beans drained
2 medium onions finely chopped
1 veg stock cube
2 cloves garlic minced
250 ml soya cream or use Oatly or coconut cream
1 tbsp coconut sugar or sugar of your choice
2 tbsp tomato puree
1/2 tsp pink/sea salt
1 tsp sage
1 tsp basil
season with black pepper I like a lot.

Instructions

Serves 4-5.
To a pan on a medium head add 2 tbsp of oil (I use olive) and fry the onions for 3-4 minutes until they are soft and translucent. Add the garlic and heat for a minute then pour in the passata, herbs, salt, pepper and add the stock cube. Keep mixing the soup to combine the ingredients (you want it hot enough to simmer).
Pour in the cream (save a little to decorate the top) and add the drained mixed beans. Mix together then add the sugar and tomato puree.
Turn down the heat and simmer for 10 minutes. Serve with a drizzle or cream and fresh basil. Enjoy!

Video

Notes

TIP: Chop the onion finely so it cooks faster and leaves the soup with a smoother texture. I used passata but you can use tomato juice or chopped tomatoes. If using chopped tomatoes you'll need to blend them first to a fine liquid. If you want a traditional cream of tomato soup leave out the beans.

'Turkey' & Cranberry Slices

A traditional roast has the meat as the centre piece. I always worried my roasts lacked the wow factor but now this is a great addition to your roast/Christmas dinner.

Course lunch, Main Course, Snack

Keyword vegan christmas, vegan roast, vegan turkey

Ingredients

130 g chickpeas drained
70 g cashews soaked over night in water or 15 minutes in just boiled water. Drain before use.
100 g oat flour I make my own by blending 100g oats in my blender to a fine flour.
50 g dried cranberries
150 ml plant milk unsweetened
120 g vital wheat gluten amazon or health stores
4 tbsp nutritional yeast
4 tbsp olive oil
1 tsp onion powder
1 tsp garlic powder
1/2 tsp pink/sea salt
season with black pepper
2 tbsp chicken seasoning available from most supermarkets.

Instructions

To a blender/food processor add the milk, chickpeas, oil and cashews. Blend until you have a creamy liquid. A few small fine lumps are fine, these add to the texture. Add the vital wheat gluten, oat flour, onion & garlic powder, salt, pepper, seasoning and nutritional yeast.

Blend until the mixture turns to dough. Keep blending for 2-3 minutes. If the mixture is too wet add a little more vital wheat gluten.

In a large bowl add the cranberries and dough. Kneed the dough so that all the cranberries are combined into the dough. Shape into a small loaf/joint and wrap in parchment paper and then foil.

Place in a steamer and steam for 1 hour and ten minutes. Serve immediately with lots of gravy.

Enjoy!

Video

Notes

TIP: Once the joint is steamed you can serve it straight away or cut into slices and shallow fry for a crispier texture. The leftovers will be great for salads or in sandwiches.

Cranberry Tea Cakes

These cranberry spelt tea cakes are amazingly delicious and good for you. Although they take a while from start to finish you can get on with other things while they are rising. Using spelt instead of white flower increases the fiber and nutrients and cranberries give them a unique taste rather than the traditional sultana version.

Course Breakfast, Dessert, Snack, sweet treat

Cuisine English

Keyword spelt, tea cakes

Servings 4 tea cakes

Ingredients

230 g spelt flour or wholemeal, plain, gluten free.
140 ml plant milk
1 tbsp coconut sugar
1 tsp fast acting yeast
1/2 tsp pink/sea salt
1/2 tsp cinnamon
generous pinch of ginger
pinch of ground cloves I crushed with my blender
50 g dried cranberries

Instructions

Heat the milk in a pan or microwave until its slightly warm (not boiling/simmering) add the sugar, yeast, cinnamon, ginger, cloves and salt and mix together. Let it rest for 10 minutes so the yeast can activate.

In a large bowl add the flour and make a well in the centre. Pour in the milk mix and stir until it forms and dough ball. On a well floured surface knead the dough for 5 minutes. Roll into a ball and place on an oiled plate, cover with a tea towel and leave in a warm place for 45 minutes until its doubled in size. I left mine in the oven with just the light on (Oven was off).

Remove the risen dough from the plate and knead for a further two minutes on a well floured surface. Spread out into a circle and pour on the cranberries. Knead for a couple of minutes so the cranberries are mixed into the dough. Cut into 4-5 equal pieces and place spread out on an oiled baking tray. Cover and place back in a warm place for 45 minutes. Mine had risen so much I removed them from the tray and shaped into tea cakes then placed on a non stick baking mat. Cook for 15-20 minutes until slightly brown. Cool on a wire rack for half an hour. Serve with butter, jam, coconut cream and a hot cup of tea.

Video

Notes

TIP: When kneading the dough do so on a well floured surface. You can't see from the video but I had to add extra flour now and then to stop the dough sticking.

Seitan. Chicken Style Meat

Saitan (say-tan) A meat substitute that has been used for centuries in China and Japan, where it was developed by Buddhist monks.

I have to give full credit to The Buddhist Chef for this recipe. I have been using it over the past year and each time I make it I've changed the recipe slightly to suit my tastes. I found by adding mayo gives it a chicken style taste and also makes it smoother. Using chicken seasoning is a great way to give it a Southern style taste. You can get seasoning from the herbs and spices section of most supermarkets. I used Bart chicken season but have also used Asda own version which is very cheap. Although some of the ingredients are a little harder to get hold of they last for ages. The chickpea flour I've have had for at least a year and its still over half full. The cost in the end per seitan portion is way cheaper than buying it in the shops. Everyone who has sampled this mock meat (including meat eaters) has enjoyed it. It's full or protein, low in carbs and packed with flavour.

Course lunch, Main Course

Keyword mock meat, seitan, vegan chicken

Ingredients

250 g vital wheat gluten flour Amazon or health stores.
50 g chickpea/gram flour
30 g nutritional yeast
1 tbsp basil, rosemary & parsley or 3 tbsp of mixed herbs
2 tbsp chicken seasoning most are vegan
1 tbsp onion powder
1 tsp garlic powder
1 tbsp tomato ketchup
1/2 cup vegan mayo
375 ml hot water
2 tbsp soy sauce
season with pink/sea salt and pepper
2 tbsp vegan Worcestershire sauce Amazon or health stores

Instructions

Method
Put all the dry ingredients into a bowl and mix together.
Now in a jug add all the wet ingredients and mix thoroughly. Pour into the flour mix and stir together with a wooden spoon. When it starts to from a dough and is too difficult to mix use your hands and knead for 3-4 minutes.

Cooking
You can shape into one big joint or as I prefer, separate into three smaller portions and sometimes freeze one or two portions. Wrap in cling film and steam for 45 minutes. If you don't have a steamer simmer in vegetable stock for the same amount of time (1 hour if cooking as one large serving). If boiling tie the ends of the cling film to stop water getting inside.
Be careful when handling the hot seitan.
I like to thinly slice the seitan for sandwiches, roast dinners or cut into strips for stews, pasta and stir-frys.

Video

Notes

TIP: Why not slice for your roast dinner, cut into chucks or strips for a stew or stir fry. Cover in batter or breadcrumbs and you've got chicken nuggets. My partner loves it thinly sliced in a sandwich with salad and vegan mayo. If you like hot food throw in some chilli powder into the ingredients.

Visit my amazon store for products I use and recommend.

Cashew Cheese with a Walnut & Black Pepper Crust

This is an easy and quick recipe to make your own vegan cheese. What I love about this recipe is you can flavour it how you wish. Why not add cranberries, extra garlic, herbs or spices. If you don't like walnuts coat in herbs or seeds.

Course Appetizer, lunch, Side Dish, Snack

Keyword cashew cheese, dairy free, vegan cheese

Ingredients

Cashew Cheese

150 g raw unsalted cashews soaked in water overnight or 1 hour in just boiled water - drained
1 tsp English mustard use 1/2 tsp for a less mature flavour
1/4 tsp pink/sea salt
2 tbsp coconut oil melted
2 tbsp lemon juice
3 tbsp nutritional yeast
1 clove garlic
1 tbsp miso paste

Crust

20 g chopped walnuts
1 tsp mixed herbs
black pepper I used loads but it depends on your tastes

Instructions

Add the drained cashews,coconut oil, juice, salt, garlic, mustard, miso & nutritional yeast to a blender/food processor. Blend, scrape the sides and blend again. Do this a few times until you have a lump free mixture (see video).

On a clean work surface roll out a square of clingfilm and scrape the mixture into the centre. Using the clingfilm shape into a cylinder and place in the fridge for an hour (minimum) to set.

After an hour the cheese will be firmer and ready to roll.

Chop the walnuts and sprinkle over the herbs and pepper. Roll the cheese and coat all sides.

Enjoy straight away or wrap in clingfilm and store in the fridge for up to 5-6 days. You will find over time the flavours develop and the cheese becomes firmer.

I love this cheese spread on a cracker with chutney.

Video

Notes

TIP: You will need to scrape the sides of the blender a few times and blend until the mixture is lump free. This took me 5-6 goes until I was happy with the consistency. Ideally soak the cashews over night in water or if you're impatient (like me) soak in just boiled water for an hour.

Sweet Cinnamon French Toast

When I tell people I'm vegan they ask how do I live without eggs? I used to live off eggs as my main source of protein but this delicious French toast has protein and omega 3 and none of the cruelty or negative health effects of eggs.I do not miss eggs at all! I used wholegrain seeded bread for more fiber, protein and good fats. You can even use gluten free bread if you are intolerant. I was surprised at how similar this delicious healthy breakfast is to the original. The black salt gives a great eggy taste but you can use normal salt if you can't get hold of any.

Course Breakfast, lunch

Keyword egg free, french toast, sweet cinnamon

Ingredients

250 ml plant milk unsweetened
50 g chickpea flour also called gram flour
1 tbsp chia seeds ground
2 tbsp nutritional yeast
2 tsp maple syrup
1 tsp vanilla extract
generous pinch of black salt
1/2 tsp cinnamon
4-5 slices bread

Instructions

Mix all the dry ingredients in a bowl with a fork or hand whisk. Pour in the milk and whisk to a batter. Add the vanilla and syrup and whisk again. Allow to sit for a few minutes to soak. Heat a small amount of oil in a frying pan on a medium heat and dip the bread in the batter mix, covering both sides. Let it sit for 10 seconds then place in the pan and fry each side for 3-4 minutes until golden brown. Best served with fresh fruit, a drizzle of syrup and a sprinkle of cinnamon.

Video

Notes

TIP: Blitz the chia seeds in a blender to a powder to make them soak up the liquid easier. It tastes better too. If you are making a large batch or using larger slices of bread preheat your oven on low and keep them warm while you fry each slice.

Tangy Vegan Koftas

A great summer recipe that you can pop on the BBQ.

Course Appetizer, lunch, Main Course, Side Dish

Cuisine Indian

Keyword bbq, kofta

Servings 6 koftas

Equipment

Kebab skewers (if using wooden skewers soak in water to prevent burning)

Ingredients

1 pack Meatless Farm mince or Naturli mince both available from Sainsburys. Or use Linda McCartney sausages.
25 g chopped coriander
generous pinch of pink/sea salt
black pepper - to season
2 cloves garlic minced
1 medium red onion chopped
1 tsp ground cumin
1/2 tsp turmeric
1/2 cup breadcrumbs (homemade or shop bought) I make my own by blending wholemeal bread in my food processor until I have crumbs.
1 tbsp olive oil
juice from one squeezed lemon

Instructions

Mix all the ingredients together in a large bowl. Let the mince mix sit in the fridge (covered) overnight or at least one hour to soak up the flavours.
Shape 6 koftas around the skewers. Press the mix firmly around the skewers to stop them crumbling when cooking.
Cook on the BBQ for 15-20 minutes (turning occasionally) until golden brown.
Alternatively fry in a little oil for ten minutes. Turning to cook eat side.
Bake in the oven 180C for 20 minutes.
Serve with vegan sour cream or dairy-free plain yoghurt.

Video

Spinach & 'Feta' Quiche

I made this a while ago and shared it on my social media and had a lot positive feedback. It tastes almost exactly like the real thing minus any cruelty, milk or eggs. Still full of protein and can be eaten hot or cold.

Course lunch, Main Course

Keyword dairy free, quiche, vegan quiche

Equipment

Use a loose base baking tin 7"/8"

Ingredients

Pastry

175 g wholemeal flour or use plain/gluten free
75 g vegan butter/spread
1.5 tsp baking powder
generous pinch of sea/pink salt
30 ml plant milk/water

Filling

300 g silken tofu drained
1 tbsp mixed herbs
season with black pepper
1 tbsp corn flour
1/4 tsp black salt gives egg taste
3 tbsp nutritional yeast
pinch of sea/pink salt
pinch of turmeric
1 small onion chopped
1 clove garlic minced
1/2 cup cooked spinach
6-10 cubes vegan feta/Greek style cheese 2cm cubes
1 tsp tahini
1/4 cup soya/oat cream use milk if you don't have cream

Instructions

Pastry

Mix the dry ingredients in a bowl then stir in the butter with a spoon or your hands. When you have a breadcrumb like mixture add the milk and mix in with a spoon. Use your hands to knead the pastry for a minute or two (add a little more flour if the mixture is too sticky) and roll into a ball. Pop in the fridge while you prepare the filling.

Filling

Preheat oven to 200ºc/392ºf
Gently fry the onions for 3-4 minutes until soften. Add the garlic and fry for another 2 minutes. Turn off the heat.

Lightly flour a worktop and roll out the pastry to a circle the size of your tin. Push the tin case into the pastry to cut out the base. Oil the tin and gently place the base in the tin. using the rest of the pastry form a rim around the edge. The pastry will increase in size when it cooks so try not to line it too thick.

In a blender/food processor add the tofu, cream/milk, herbs, salt, pepper, turmeric, cornflour and nutritional yeast. Blend until you have a cream. Should only take a minute. Add the onion and garlic to the base and pour over tofu mixture. make sure it evenly covers the base. Randomly add the spinach and cubes of feta pressing into the tofu mixture. Place in the centre of the oven and bake for 30 minutes. Allow to cool for a few minutes then remove from the tin. Serve warm with new potatoes and veg or cold with a salad.

Video

Notes

TIP: Quiche may rise in oven but will shrink once it cools after a few minutes. I used wholegrain seeded flour for health benefits but you can use whatever you wish, including gluten free.

Spelt, Walnut & Turmeric Soda Bread

I took inspiration from Nadiya Hussain's TV show when she made soda bread. She used butter milk so I thought a vegan version was off the menu but like most things you can easily make buttermilk by adding vinegar or lemon juice to unsweetened soya milk. I used spelt flour for extra nutrients and added some amazing turmeric and walnuts to make it a superfood bread. This soda bread is so easy and quick, no need to knead or let it rise in a warm place. A rustic, healthy bread, ready in half and hour from the oven.

Course Side Dish

Keyword soda bread, spelt, turmeric

Servings 8 generous slices

Ingredients

530 g spelt flour or use wholemeal
1 tsp pink/sea salt
1 tsp baking soda
400 ml unsweetened soya milk Must be soya milk to work
1 handful chopped walnuts
1 tsp turmeric
1 tbsp apple cider vinegar/lemon juice

Instructions

Preheat oven to 200ºC/392ºF

Buttermilk
Add the vinegar/lemon juice to the milk and mix in for a few seconds. Leave to one side for 5-10 minutes. This will let it curdle slightly = (buttermilk)

Mix the flour with the salt and baking soda. Now add the turmeric and walnuts and mix again then add the buttermilk and stir in with a wooden spoon. Once the dough comes together use your hands and shape into a ball (add more flour if dough is too sticky). Place the ball onto a baking mat or greased oven tin and with a large knife cut a cross in the centre (cutting right to the bottom) Pop in the oven in the middle shelf for half an hour. Remove from the oven and the bread should sound hollow when you tap the base.

Leave to cool on a wire rack and enjoy warm. Great with houmous or dipped into a hearty soup.

Video

Notes

TIP: You want the dough to not stick to your hands when you shape it into a ball. Add a sprinkle of flour if the mixture is too sticky and work it into the dough until your fingers are fairly clean.

Pea and Mint Quiche

I've made many quiches over the past few years and non vegans think it is made with eggs and cream. The taste and eggy texture are spot on. We've been having some hot weather so I thought a pea and mint quiche with coleslaw and potato salad would make a lovely light dinner.

Course Appetizer, lunch, Main Course

Keyword creamy, egg free, quiche, vegan quiche

Servings 8 slices

Equipment

Use a 7"/8" lose based baking tin.

Ingredients

Crust

150 g wholemeal flour
2 tbsp mixed seeds
75 g vegan butter/spread
1.5 tsp baking powder
pinch of sea/pink salt
season with black pepper
40 ml plant milk

Filling

1 block silken tofu drained
1 tsp mixed herbs
season with back pepper
1 tsp black salt important for egg taste
1 tbsp corn flour
1/4 cup plant milk for extra creaminess use soya/oat cream
2 tbsp nutritional yeast
1 tsp tahini
1/4 tsp turmeric
1 medium red onion finely chopped
1 clove garlic minced
1 tbsp olive oil
1/2 tsp English mustard
150 g peas I cooked frozen then let them cool
6 leaves fresh mint chopped

Instructions

Crust

In a large bowl mix the flour, pepper, salt, seeds and baking powder. Now add the butter and with a large spoon mix (as much as you can) into the dry mix. Once combined use your fingers to rub the mix together until it looks like crumbs.

Pour in the milk and mix with a spoon. Then use your fingers and rub the dough together and form into a ball of pastry. Place in the fridge for 30 minutes.

Filling

Preheat oven to 200C/392F
Fry the chopped onion for a few minutes until softened. Add the garlic and stir in, turn off the heat.

Remove the pastry from the fridge and place on a well floured surface. Roll into a circle (1/2 cm thick) and place the base of the baking tin on top. Cut around the base and place the pastry into the tin. Using the remaining pastry form a crust around the edge. Fork the base several times (stops it rising) and set aside.

To a blender add the tofu, milk, herbs, black salt, pepper, tahini, mustard, corn flour and nutritional yeast. Blend until all ingredients are combined. It should be fairly thick but easy to pour. If it is too thick add a little more milk and blend again. Leave to one side while you prep the peas.

To a bowl of cooked cold peas add a little pink/sea salt and pepper and 1 tbsp of olive oil. Blend so it looks like mushy peas. Add the mint and mix. Spread the pea mix over the pastry base neatly.

Make sure you have enough space for the tofu. Pour on the tofu and add the cooked onion and garlic. Spread evenly over the top of the peas and bake for 30-35 minutes. NOTE: The tofu will rise in the oven but when it cools it shrinks back down. Allow to cool for a few minutes on a wore rack before removing from the tin.

Serve warm or cold with coleslaw and potato salad. Enjoy!

Video

Spanish Omelette

When I was vegetarian I loved Spanish omelette. I've had many vegan egg substitutes over the last three years and chickpea flour is one of the best. Although this isn't as healthy as I'd like it's well worth the extra calories. Plus, as it's egg free it's lower in fat and has zero cholesterol compared to a regular omelette.

Course lunch, Main Course, Snack

Cuisine Spanish

Keyword egg free, vegan egg, vegan omelette, vegan spanish omelette

Servings 4 people

Ingredients

1 medium potato sliced
1 large onion chopped
2 cloves garlic minced
generous pinch of sea/pink salt
black pepper
2-4 slices vegan deli meat I used Tofurky but you could use Quorn
130 g chickpea flour also known as gram flour
2 tbsp nutritional yeast
vegetable oil

Instructions

Slice the potato down the centre width ways then cut into slices. Heat vegetable oil in a pan on a high heat until it starts to bubble slightly. Carefully dip one of the slices into the oil and it should bubble vigorously. If it does add the potato, stir and cook for 4-5 minutes until golden brown. Remove from the pan (drain off excess oil) and place on a couple of sheets of kitchen towel. This will soak up more of the oil.

In a frying pan add a dash of oil and fry the onion and garlic until softened. Add the deli slices and stir. Now add the potato slices and turn off the heat.

To a blender add the milk, salt, pepper, nutritional yeast and flour. Blend briefly to combine all the ingredients then pour over the pan with the veg.

Give the pan a gentle shake from side to side to cover all the veg then turn the heat back onto low/medium. Cover with a lid and leave for 5 minutes to cook. After 5 minutes remove the lid and the omelette should be set. If you're confident flip the omelette or (like me) place under the grill for a few minutes to cook the top.

Place a large plate or chopping board over the pan and tip upside down to remove the omelette. Cut into 4 and serve with salad. Enjoy!

Video

Notes

TIP: If you wanted to make this healthier you could bake the potato and cut into slices rather than frying.

Black salt (available from amazon https://amzn.to/2LDIMJe

Chickpea flour https://amzn.to/32OYgzs

Nutritional yeast https://amzn.to/2KbjSxt

Cajun Cauliflower Wings with Creamy Avocado Dip

There are many cauliflower wing recipes out there and I wanted to make my version healthier yet still packed full of flavour. By using wholegrain flour and baking them (instead of deep fat frying) these gorgeous wings and nutritious and guilt free. They can be served with any dips, BBQ, sour cream or salsa but my homemade creamy avocado dip is my favourite. You can add extra garlic, chilli or coriander depending on your tastes.

Course Appetizer, Main Course, Side Dish, Snack

Cuisine American

Keyword avocado dip, cauliflower wings, vegan chicken, vegan junk food

Ingredients

Cauliflower Wings

1 large cauliflower cut into florets
1 cup wholemeal flour you can use white if you wish
1 cup plant milk unsweetened
1 tbsp Cajun seasoning I got mine in Aldi
1 tsp garlic powder
1/2 tsp pink/sea salt
season with black pepper

Avocado Dip

1 avocado chopped
1/2 tomato chopped
1/4 cucumber chopped
1 clove garlic chopped
2 tbsp vegan mayo
1 tbsp lemon juice
season with a pinch of salt & pepper

Instructions

Cauliflower Wings
Preheat oven to 200C/392F

Cut the cauliflower into florets (not too small) and set aside. In a large bowl mix together the flour, garlic powder, Cajun seasoning, salt and pepper. Pour in the milk and whisk until you have a thick batter. Throw in the florets and using a spoon or your hands coat eat floret in the batter.

On a baking tray lined with parchment paper lay out each wing (not too close together) & drizzle with a little olive oil (optional). Bake in the centre of the oven for 25-30 minutes until golden brown.

Avocado Dip

Add all the ingredients to a bowl or blender and blend briefly (or it will be too runny) until all ingredients are combined.

Serve the dip with the hot wings immediately. Enjoy!

Video

Notes

Tip: Shake off any excess batter when placing them on your baking tray as it can cause the wings to stick together. Depending on the size of the florets I generally bake for 25 minutes then with a cocktail stick check to see how well the cauliflower is cooked. If the stick is difficult to push into the wing bake for a few extra minutes until the wings are firm but tender.

Black Bean & Quinoa Burgers

Black bean and quinoa burgers and very healthy, high protein and easy to make. It would make sense to double the ingredients and freeze the remaining burgers for another time.

Course Main Course

Keyword black bean and quina burger, burger, burgers, vegan burger

Ingredients

1 can black beans drained
1/2 tsp onion powder
1 tsp garlic powder
1/2 tsp chilli flakes
1 tsp smoked paprika
50 g cooked quinoa
plain/wholemeal flour
1 tbsp milled chia/flax seeds soaked in 2 tbsp hot water soak for 10 minutes
pink/sea salt & pepper to taste

Instructions

Method
1) Drain and rinse the black beans.
2) Mix the flaxseed or chia seeds with 2 tbsp of hot water in a bowl and set aside
3) Add the black beans, garlic powder, onion powder, chilli flakes, smoked paprika and a generous pinch of salt and pepper to a food processor and blend. If you don’t have a food processor, you can mash them with a potato masher.
4) Add the quinoa and flax or chia seed mix and blend (or mash and mix) again.
5) Form the mixture into 3 burgers, adding a little plain flour if the mixture is too sticky.
6) Fry the patties for a few minutes on each side in a bit of oil until they are browned.
7) Serve!

Serving suggestions
1) Serve in a burger bun with your choice of salad or condiments
2) Add mushrooms to the burger mixture for a more ‘meaty’ texture.
3) Top with vegan cheese
4) Serve with sweet potato chips or wedges.

Video

Notes

TIP: Dip the burger mix into the flour to help make them less sticky and hold their shape. If you like them with more of a kick add more chilli flakes.

Smokey Chickpea Tacos

Gorgeous crispy tacos filled with smokey chickpeas, veg and avocado. Topped with melted cheese and cool sour cream (made from coconut cream)

Course Appetizer, Main Course, Snack

Cuisine Mexican

Keyword Chickpea taco, smokey taco, Taco

Ingredients

1 can chickpeas drained
1 tsp cumin
pinch of sea/pink salt
1 tbsp smoked paprika
1/2 onion chopped
1/2 red pepper chopped
1 cup sweetcorn tinned or frozen
taco shells or wraps
grated vegan cheese

Instructions

Preheat oven to 180ºC/356ºF

Heat 1 tbsp of olive oil in a frying pan. Add the chickpeas and coat in the oil, add the paprika, salt and cumin. Fry on a medium to high heat for 5 minutes. Using a separate pan (or tip the chickpeas into a bowl like I did) heat a small amount of oil and fry the chopped onion and red pepper. After a few minutes and the veg is softened and slightly browned add the chickpeas and sweetcorn. Heat for 5 minutes. Pour into your taco shells or tortilla wraps, add some salad or salsa and sliced avocado. Top with grated cheese and pop into the oven for 8-10 minutes until the cheese has melted and the taco shells warmed. You don't want to cook the tacos, just warm them. Drizzle with mayo or sour cream.

Video

Notes

TIP: Why not drizzle with some sour cream or mayo. If using frozen sweetcorn its best to cook for a couple of minutes in the microwave and drain off any excess water.

Baked Teriyaki Tofu Salad

This isn't one of my recipes. It's taken from Animalaid.org.uk who kindly asked me to make a video to accompany the recipe. I have changed the ingredients slightly. There are two recipes below. One is basic using a premixed salad and ready made marinade. The deluxe version uses a few extra ingredients and in my opinion is much tastier.
One of the things I enjoy about making other peoples recipes is I try things I wouldn't normally eat. This meal can be a delicious, easy light lunch or a main meal (deluxe recipe) with sweet potato and a few extra ingredients.

Course Main Course, Salad, Side Dish, Snack

Cuisine Chinese, Japanese

Keyword baked tofu, teriyaki salad, tofu, tofu salad, warm salad

Ingredients

Basic Recipe

1/2 block firm tofu drained
250 ml teriyaki marinade
1/2 red pepper chopped
1/2 red chilli chopped
1 clove garlic crushed
mixed salad
1 tbsp olive oil

Deluxe Recipe

1/2 block firm tofu drained
150 ml teriyaki sauce
1 tbsp toasted sesame oil
2 tbsp miso paste
2 tbsp agave nectar or maple syrup
1 tsp Chinese five spices
1/2 red pepper chopped
1/2 red chilli chopped
1 clove garlic crushed
1 handful baby spinach
1 handful rocket leaves
1 handful lettuce chopped
1 sweet potato baked

Instructions

Drain the tofu and cut into cubes (about 1” in size) set to one side. For the deluxe recipe mix the teriyaki sauce, oil, miso paste, agave nectar, five spices, chilli and garlic. Add the tofu, cover with cling film and give it a gentle shake to cover the tofu in the marinade. Do the same for the basic recipe mixing the teriyaki marinade and oil. Set aside in the fridge for at least one hour or overnight.

Preheat the oven to 180C/356F.

Line a baking tray with foil and spread out the tofu (keeping the marinade to dress the salad. Drizzle with a little oil (makes it go crispy) and place in the centre of the oven for 25 minutes until golden brown.

In a bowl or on a plate prepare your salad. You can add your favourite veg like tomato, cucumber or spring onion. Add the hot tofu to the salad and the potato, pour over the remaining marinade. Serve straight away. Enjoy!

Video

Notes

TIP: The longer the tofu marinates the better the flavour. For the sweet potato I prick it with a fork then cook on full power in the microwave for 4 minutes. When the tofu goes in the oven put the potato in at the same time to give the skin a crispy texture.