Lunch & Light Bites

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.

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.