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Lunch & Light Bites Recipe Sides & Savoury Snacks

Smashed Roast Potatoes with Pesto

pesto smashed potatoes vegan

VeganCrispy Smashed Roast Potatoes with Pesto

Delicious and crispy smashed roasted potatoes with pesto and vegan cheese. Salty and crispy skin with a fluffy inside, this is a perfect side recipe or as part of a salad. It’s easy to make and full of flavour with just a few key ingredients needed.

What’s in the recipe?

Baby Potatoes – I found these were the perfect size, however let’s not discriminate against potatoes. Just use whatever you have at hand, but if you have large taters, make sure to cut them smaller to make them easier to roast / bake.

Pesto- If you want to use fresh pesto, I have a recipe HERE. However if you have a jar of good quality pesto that will also work really well.

Olive Oil- I used a mix of olive oil and the oil you get in those jars of roasted preserved peppers. I love the combination of flavour however olive oil, with work beautifully. Don’t be shy of oil in this recipe, it helps get a beautifully crisp coating on the potatoes.

Tomatoes- Optional ingredient but I love adding tomatoes to the roasting tray for the last 20 minutes or so. They add a lovely sweetness to the tray bake.

Vegan Mozzarella- I love using Violife or Follow Your Heart mozzarella to add to the tray for the final five minutes of baking. It just gives a beautiful texture on top of the pesto.


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pesto smashed potatoes vegan

Smashed Roast Potatoes with Pesto

Delicious and crispy smashed roasted potatoes with pesto and vegan cheese. Salty and crispy skin with a fluffy inside, this is a perfect side recipe or as part of a salad.
Prep Time 5 mins
Cook Time 40 mins
Servings 4 people

Ingredients
  

  • 1 kg baby potatoes
  • 1 tbsp sea salt
  • 1 1/2 tbsp olive oil
  • 150 g fresh pesto
  • 200 g chopped tomatoes
  • 50 g vegan mozzarella
  • 1 tsp parsley

Instructions
 

  • Add the baby potatoes into a pot of salted water, boil for 15 mins
  • Pop the oven on at 200°C (Fan)
  • When you can easily pierce the potatoes with a fork, drain the water then add to a non stick baking tray with 1 1/2 tbsp olive oil, 1 heaped tsp salt, mix until coated then smash the potatoes with the back of your fork or the bottom of a glass
  • Place on the middle tray in the oven for 20 minutes
  • Take out, then cover in 150g fresh pesto (recipe here) and 200g chopped tomatoes and place back in the oven for 20 minutes
  • Take out and garnish with vegan mozzarella and cook for a final 5 minutes

Notes

Optional - Garnish with pine nuts and parsley, or just enjoy as is! I like drizzling mine in a little chilli oil to finish

If you like this recipe why not try my Tofu and Asparagus Stir Fry

asparagus and tofu stir fry

Dinner Lunch & Light Bites Recipe Sides & Savoury Snacks

Asparagus and Tofu Stir Fry

asparagus and tofu stir fry vegan

Asparagus and Tofu Stir Fry with Chilli and Sesame

Asparagus and crispy tofu stir fry made with ginger, garlic and chilli oil. Perfect as a side dish or as part of a main if served with noodles or rice. Made in less than 15 minutes this recipe is perfect for a week night meal or as a light lunch option. This easy stir fried recipe can be prepared the night before to make it really quick to make on the day.

What’s in the recipe?

Asparagus- When asparagus is in season it’s beautiful to cook with. I’ve bought locally grown asparagus, roughly chopped and added to the stir fry.

Tofu- I like using Cauldron Tofu which is soaked in a water bath, simple drain the water and press. If you don’t have a tofu press, just wrap in a bit of kitchen roll and allow to soak the excess water.

Cornflour- If you toss the tofu in cornflour and fry in sesame oil, it’ll create a lovely crispy coating before adding the marinade. It’s a good cooking hack to help absorb any excess moisture in your tofu.

Chilli oil- I love using Pippy Eats chilli oil, it’s perfect for garnishing tofu or stir fried vegetables such as this. If you don’t have chilli crisp oil, definitely look out for some next time you’re in the supermarket.


 

tofu and asparagus stir fry

Cooking tips:

Medium Heat- It’s tempting to whack the heat right up to get ‘crispy’ tofu however you run the risk or burning the marinade. I would suggest a good quality non stick pan, medium heat and allow the tofu to crisp on each side before turning.

Fry First then Coat- I prefer to fry the tofu in a bit of corn flour to crisp and turn golden before adding the marinade. It helps prevent the garlic and ginger from burning and give it just enough time to cook off the ingredients.

Don’t overcook the asparagus- By adding the asparagus to fry only for the last 3-4 minutes will allow it to cook until a little tender without burning.


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asparagus and tofu stir fry

Asparagus and Tofu Stir Fry

Asparagus and crispy tofu stir fry made with ginger, garlic and chilli. Perfect as a side dish or as part of a main if served with noodles or rice. Made in less than 15 minutes this recipe is perfect for a week night meal.
Prep Time 3 mins
Cook Time 12 mins
Servings 2 People

Ingredients
  

  • 350 g block of tofu
  • 1 heaped tbsp cornflour
  • 200 g asparagus locally grown if possible
  • 3 large cloves garlic
  • 1 thumb sized piece of ginger
  • 2 tbsp sesame oil
  • 1 tbsp tamari or soy sauce
  • 1 tbsp chilli crisp oil if you don’t have this, add 1 tsp chilli flakes to the marinade

Instructions
 

  • Drain & cube the tofu block and toss in the cornflour, fry in a non stick pan with a drizzle of sesame oil
  • Prepare the marinade by mincing the garlic and ginger then add to a bowl with the oil and tamari and whisk together
  • Once the tofu has crisped, add the marinade to the pan and continue to fry on a medium heat
  • Chop the asparagus and add to the pan to fry for a further 2-3 minutes
  • Serve up and drizzle the chilli crisp oil over the top & enjoy

Notes

  • If you don’t have chilli oil, add 1 tsp chilli flakes to the marinade
  • I used Pippy Eats chill crisp oil
  • Serve as a side or add sticky rice or noodles with more chilli oil

If you like this recipe why not try my Easy Tofu Ramen

Tofu easy vegan ramen recipe

gluten free asparagus and tofu stir fry

tofu and asparagus stir fry vegan

Dinner Lunch & Light Bites Recipe

Asparagus and Shiitake Risotto

asparagus and shiitake vegan risotto

Vegan Asparagus and Shiitake Mushroom Risotto

This asparagus and shiitake risotto is vegan and gluten free.  It’s easy to make and just takes 30 minutes of stirring to create a delicious hearty week-night meal. Asparagus season  is here so let’s celebrate with a recipe that works perfectly with the shiitake mushrooms.

What’s in the recipe?

Asparagus – Celebrating the season of asparagus, try and find locally grown asparagus to help cut down on air miles.

Shiitake Mushrooms- I’ve used shiitake as the texture is slightly meaty agains the fluffy rice, however you could easily swap this for whatever mushrooms you have available.

 Arborio Rice- This short grain rice is perfect for risottos and is readily available in most supermarkets. You can swap this for bulgar wheat, follow the same process but remember to soak the wheat for a few hours before.

Vegan Butter- I’ve used the flora salted butter because it is a really good vegan alternative to butter. You want at least 2 heaped tbsp in this recipe to make a delicious creamy risotto.

Stock- I use boiled water and vegetable stock cubes for this, it’s cheap and easy to make. You can use a home made stock if you prefer.

Lemon- To cut through the salty, herby, creamy risotto, you need a good squeeze of lemon juice for acidity to really help the risotto have a full and round flavour profile.

Seasoning- I can’t express how important salt and pepper is to this recipe – don’t be scared of seasoning! Get generous with the seasoning and enjoy.

vegan risotto asparagus and shiitake


Risotto Cooking Tips

Absorb- Letting the rice absorb each ladle of stock before adding the next is crucial. It’s important not to add it all at once, it may mean taking time to stir it through but it’s worth it.

Seasoning- Don’t be shy of the salt and pepper for this recipe.

White wine- I’m not fussy when it comes to what wine you use for risotto. I won’t pretend to be a connoisseur  so just choose a wine anywhere from £4-7 and it’ll do the job!

 


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asparagus and shiitake vegan risotto

Asparagus and Shiitake Risotto

Vegan and gluten free asparagus and shiitake risotto recipe perfect for batch cooking. Easy to make, just takes 30 minutes of stirring and you have a delicious hearty week night meal.
Prep Time 5 mins
Cook Time 30 mins
Servings 2 people

Ingredients
  

  • 5 cloves garlic minced
  • 250 g asparagus
  • 2 tbsp butter
  • 120 g shiitake mushrooms chopped
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • Salt & pepper
  • 1 1/2 tsp dried thyme
  • 150 g arborio rice risotto rice
  • 550 ml veg stock I used boiling water and a stock cube
  • 200 ml white wine
  • Squeeze 1/2 lemon
  • 1 tbsp extra virgin olive oil to top when serving

Instructions
 

  • Start by finely chopping the garlic and add to a large pot with the butter, place on a low- medium heat
  • After a few minutes add the chopped shiitake mushrooms and fry for a further five minutes
  • Add the seasoning and the dried herbs then add the risotto rice and toss in all of the flavours before adding the white wine, then leave to absorb
  • Add the vegetable stock a ladle at a time allowing it to absorb before adding the next bit, continue this process until all of the stock has been used
  • When add the last ladle of stock add the asparagus stalks so they can soften for the last few minutes of cooking
  • After 3 minutes squeeze in 1/2 lemon juice, season generously season with black pepper and salt before serving and enjoy. Add a drizzle of extra virgin olive oil to the top of each bowl when serving (optional)

Notes

If you snap the ends off your asparagus, finely chop them up and add to the pot along with the mushrooms to prevent food waste

If you like this recipe why not try my easy tomato and garlic risotto recipe

vegan tomato and garlic risotto

 

vegan asparagus and shiitake risotto lucy and lentils

asparagus and shiitake risotto

Dinner Recipe

15 Minute Simple Garlic Pasta

15 minute garlic pasta vegan

Simple 15 Minute Garlic Pasta Recipe

Vegan friendly and easy to make, this 15 minute garlic pasta recipe is perfect for mid week cooking. If you just have a few key ingredients you can create this at home. You will need garlic, tomatoes, pasta and tenderstem and seasoning to make this. 

What’s in the recipe?

Garlic- I’ve opted for about 3 large cloves, or if you’re using a much smaller garlic bulb go for around 4-5. The aim is to have a beautiful garlic flavour so don’t be afraid to go heavy!

Pasta- I chose rigatone pasta for this recipe as I love the way the filling seeps into the tube and gives a pop of flavour with every bite. You can use any pasta you have to hand, this will work!

Tomatoes- I find fresh tomatoes work a lot better with this recipe. It’s pretty versatile for whichever kind of tomatoes you have but I love using smaller tomatoes such as cherry, piccolino or roma.

Seasoning- I’ve used marjoram, parsley and thyme for this recipe. Marjoram has a gorgeous spice to it, perfect in recipes such as this. It’s not as strong as chilli but gives a slight punch. If you don’t have marjoram substitute for 1/2 tsp oregano.


cherry tomatoes and garlic pasta sauce

Tips and Tricks

Pasta Water- Save some of the pasta water, usually a good ladle full (between 100-200ml) to mix in with the tomatoes. It’ll help create a delicious silky smooth texture to coat all of the pasta.

Season heavily- The trick to good pasta is heavily seasoning the pot of boiling water, seasoning whilst cooking and just before serving. Pasta also loves cracked black pepper so be generous with that too!

Thicker sauce? If you like loads of sauce to your pasta, double up the tomatoes to 600g.


garlic and tomato pasta

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15 minute garlic pasta vegan

15 Minute Easy Garlic Pasta

Vegan friendly and easy to make, this 15 minute garlic pasta recipe is perfect for mid week cooking. If you just have a few key ingredients in the house, give this plant based recipe a try. Full of flavour with 10 main ingredients, it's perfect for batch cooking
Prep Time 3 mins
Cook Time 12 mins
Servings 2 people

Ingredients
  

  • 130 g pasta
  • 3 large cloves garlic
  • 7 Tenderstem
  • 300 g tomatoes
  • 2 tsp tomato purée
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp marjoram
  • 1 tsp Parsley
  • 1 tsp thyme
  • 100 ml pasta water
  • 1 tbsp nutritional yeast optional
  • 1 tbsp pine nuts optional

Instructions
 

  • Start by frying the chopped garlic cloves in olive oil for 2 mins
  • Add the roughly chopped tomatoes and seasoning and leave to fry
  • Meanwhile whack a seasoned pot of water on to boil and add the dried pasta, after about 8 mins add the roughly chopped Tenderstem
  • Mash the tomatoes into the garlic and add the tomato purée, mix together
  • Once the pasta is aldente, drain (leaving a good ladle full of pasta water) and add to the pan of tomatoes and garlic
  • Stir together, taste and season generously with salt & pepper again
  • Top with nutritional yeast and pine nuts if you’re feeling fancy, otherwise ENJOY!

If you like this recipe why not try my Garlic, Tomato & Veg 15 Minute Pasta

vegan tomato pasta recipe

 

15 minute garlic pasta vegan

15 minute garlic pasta recipe

Dinner Recipe

Creamy Vegan Meatball and Mushroom Tagliatelle

creamy vegan meatball pasta

Vegan Meatball and Mushroom Creamy Tagliatelle

Delicious creamy mushroom and vegan meatball tagliatelle recipe, plant based and easy to make. Just a few key ingredients to make this and ready in about 20 minutes from start to finish. You can swap out the meatballs and double up on the mushrooms if you want to make this purely plant focused.

What’s in the creamy pasta?

Vegan single cream- I use oatly vegan cream. I would recommend using a sinlge cream rather than a creme fraiche alternative.

Mushrooms- Chestnut mushrooms work really well in this recipe but if you have access to shiitake, oyster or chanterelle mushrooms give those a try.

Dijon Mustard- This really helps give a tang to the dish, a depth of colour and vinegar, don’t skip this ingredient!

Tamari- I love frying my mushrooms and meatballs in tamari (a gluten free soy sauce) as it has a much deeper flavour than soy in my opinion. It works really well with mushrooms and garlic with a sort of ‘meaty’ flavour profile.


vegan meatball tagliatelle recipeWhat meatballs did I use?

For this recipe I used the Future Farm vegan meatballs, however there are so many brands out there that offer delicious vegan alternatives. There’s The Curators, Linda McCartney, Birdseye and Plant Pioneers – all vegan.

What if I don’t have meatballs?

Simply double up the mushrooms instead. I would use two different types such as chestnut and oyster. Oyster mushrooms give a lovely meaty texture due to their thickness.


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creamy vegan meatball pasta

Creamy Vegan Meatball and Mushroom Tagliatelle

Delicious creamy mushroom and vegan meatball tagliatelle recipe, plant based and easy to make. Just a few key ingredients to make this and ready in about 20 minutes from start to finish.
Prep Time 5 mins
Cook Time 15 mins
Servings 2 people

Ingredients
  

  • 250 g mushrooms
  • 1 tsp garlic powder
  • 1 tbsp vegan butter
  • 250 ml oatly cream substitute for single cream
  • 5 tagliatelle nests around 160g
  • 2 tbsp tamari sub for soy sauce
  • 1 tsp Dijon mustard
  • 1 tsp dried parsley
  • 1 tsp dried sage
  • Really generous pinch of salt and pepper
  • 100 ml pasta water

Instructions
 

  • Get a pot of water on to boil, season heavily with salt and add the tagliatelle
  • Slice the mushrooms then add to a deep frying pan with the vegan butter and garlic powder, fry for a few minutes before adding the vegan meatballs
  • Fry on a medium to high heat, adding the sage, parsley and 1 tbsp of tamari (gives a gorgeous umami flavour)
  • After a few mins, add the vegan single cream and turn the heat down to a low simmer, season generously with salt and pepper and stir in the Dijon mustard
  • Test the pasta, drain when al dente BUT SAVE a good ladle (approx 100-150ml) of the pasta water and stir with the creamy mushroom meatballs
  • Stir through until everything is covered then taste test, add the remaining 1 tbsp of tamari on top and a sprinkle of parsley before serving

Notes

There are loads of vegan meatball options out there in the supermarkets at the moment. I've tried the Curators, Birdseye, Future Farm, Meatless Farm and they all work really well! Be sure to fry them off first before adding the cream to help get the lovely texture.
Don't have meatballs? Simply double up on the mushrooms, why not add two types such as oyster and chestnut.

If you like this, why not try my 15 Minute Creamy Ravioli Soup

creamy vegan ravioli soup

creamy vegan meatball pasta

dessert Recipe

Vegan Oreo Cookies

vegan oreo cookie recipe

Easy Vegan Oreo Cookies

These delicious and easy vegan Oreo cookies are crispy on the edge and gooey in the middle. Perfect vegan baking idea that is easy to make and tasty, and best yet – they’re plant based! You can freeze the cookie dough balls and bake straight from the freezer if you want to make the batch for yourself.

What’s in the Oreo Cookie?

Oreos- I’ve gone for a double cream Oreo biscuit as the creamy filling spreads and makes the cookie even sweeter.

Sugar- You want to use two types of sugar for this cookie recipe. golden caster sugar and light brown soft sugar. They caramelise and work so well to create this golden and sweet texture.

Butter- I’ve made this recipe with loads of different vegan butters and it works fine with any! At the moment I love the Flora plant based butter block. But if I’m just picking something up from my local corner Sainsbury’s I’ll use the Pure free from spread. They have slightly different outcomes but you won’t really notice the subtle difference.

Chocolate Chips- I love using a dark chocolate chip which melts when baked and creates puddles of chocolate in the centre of the cookies.

Plain Flour- If you want a slightly thicker cookie, add 25g more plain flour. I like mine a little thin and crispy so prefer a buttery cookie in comparison.


vegan oreo cookie


Can you freeze?

Yes! If you want to make the Oreo Cookies ahead of time, or just baking for yourself and want to save the batter, simply roll the cookie dough balls, pop in a plastic tupperwear box and freeze. When freezing, if you make sure the dough balls aren’t touching or on top of each other that will help make sure they keep their shape and don’t just form into one huge cookie.

Add 3-4 minutes baking time on top when they are frozen.

vegan oreo cookie recipe

Vegan Oreo Cookie

Vegan Oreo Cookies made easy! Such a simple recipe and quick to make, they're gooey in the middle and crispy on the edges. The batch makes around 16-20 cookies depending how large you like them, great for making for friends or to leave in the freezer when you need something sweet.
Prep Time 10 mins
Cook Time 7 mins
Servings 18 cookies

Ingredients
  

  • 220 g plain flour
  • 200 g vegan butter
  • 130 g light brown sugar
  • 70 g golden caster sugar sub for white caster
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 150 g chocolate chips
  • 1 pack of Oreos roughly crushed

Instructions
 

  • Preheat the oven to 180ºC (fan oven setting)
  • Add the room temperature butter, vanilla extract and two types of sugar to a large mixing bowl and beat together
  • Add the flour, baking soda and powder and salt to the bowl and mix together until smooth
  • Pour in the chocolate chips and roughly crushes oreos, mix together then shape into the cookie dough balls
  • Place the dough balls on a lined baking tray (only about 6 per tray as they will melt down and spread out on the tray)
  • Bake for around 10-12 minutes, until just baked, then take out of the oven and leave to cool for around 5-10 minutes

Notes

If you don't have golden caster sugar, regular white caster sugar will also work
If you want to freeze some of the batch, roll into cookie dough balls, add to a plastic container and freeze, bake straight from frozen, add an extra 3-4 minutes of baking time
If you wan't a super thick cookie, make two smaller dough balls and stack them on top of each other (sort of like a snowman)

If you like these why not try my Biscoff Sandwich Cookies

vegan cookie sandwich

vegan oreo cookies recipe lucy and lentils

Dinner Lunch & Light Bites Recipe

15 Minute Creamy Vegan Ravioli Soup

vegan creamy ravioli soup

Easy 15 Vegan Ravioli Soup, Creamy and 15 Minutes To Make

If you only have 15 minutes to make dinner, give this creamy ravioli soup a try, it’s vegan friendly too. You can find vegan ravioli in the supermarkets now which makes for a perfect addition in this delicious creamy soup. Instead of making a thicker cream sauce, I’ve made it into a delicious soup flavoured with parsley and garlic.

Garlic- I love using 3 cloves of garlic for this, mince or mash the garlic before you add to the pan.

Sage Leaves- Sage leaves work perfectly with cream (vegan cream too) so I’d recommend frying them in olive oil with the garlic to release the flavour.

Ravioli- It’s really easy to find vegan ravioli in shops now! Wicked kitchen have a range in Tesco, there’s Ugo which is available at Sainsbury’s and White Rabbit Pizza also have a range out now. It’s brilliant to have in the fridge for a quick dinner.


creamy vegan ravioli soup


Seasonal Ingredients

Asparagus- I think asparagus works beautifully with pasta and creamy soups. If asparagus isn’t in season you can swap for tenderstem broccoli, or if it’s in the winter why not add cubed and roasted butternut squash.

Seasoning

Salt & Pepper- Salt and pepper are so essential when creating a delicious pasta recipe. Add a good tsp of salt to the pasta water when boiling and be sure to add lots of cracked black pepper and sea salt to the soup.

vegan creamy ravioli soup

Vegan Creamy Ravioli Soup

Vegan friendly creamy ravioli soup recipe, only takes 15 minutes to make. Perfect for quick dinner ideas and full of flavour. Brought together with sage leaves, dried parsley and thyme, this creamy stock works a dream with the vegan ravioli.
Prep Time 3 mins
Cook Time 12 mins
Servings 2 people

Ingredients
  

  • 1 tsp olive oil
  • 3 large cloves garlic
  • 5 sage leaves
  • 1 heaped tbsp vegan butter
  • 6 asparagus spears
  • 250 ml vegan single cream
  • 500 ml stock*
  • 250 g vegan ravioli*
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt & pepper
  • 1/2 lemon optional

Instructions
 

  • Start by mincing the garlic and roughly chopping the sage leaves, then add to a frying pan with the olive oil and fry for 2-3 mins
  • Then add the vegan butter, asparagus and squeeze of 1/2 lemon, toss in the dried thyme and parsley and season with salt & pepper
  • After a few minute add the stock and vegan cream, then add the vegan ravioli (it usually only takes a few minutes to cook)
  • After a minute minutes of simmering taste test, adding a little more seasoning if needed, make sure the pasta is delicious and aldente
  • Feel free to add spinach or Tenderstem for more gorgeous greens or just enjoy as it!

Notes

I used boiling water and a stock cube for the stock
The vegan pasta I used used:
Ugo Thrive pumpkin & sage raviolini

If you like this recipe why not try my 12 Minute Roasted Red Pepper Pasta

roasted pepper pasta wild mushrooms

Breakfast Recipe

Garlic Mushrooms and Chickpeas Breakfast

chickpeas mushrooms on toast vegan breakfast

Garlic Mushrooms & Chickpeas on Avocado Toast

Easy vegan breakfast idea perfect for brunch or lunch, with garlic mushrooms, crispy chickpeas on avocado toast. Ready in 10 minutes, this simple breakfast recipe is great for a lazy Sunday morning or a work-from-home lunch. If you’re stuck for brunch ideas this recipe will become a regular weekend brunch.

What’s in the recipe?

Chickpeas-  I’ve used tinned chickpeas as they take minutes to fry in a pan. If you don’t have chickpeas swap them for butter beans instead.

Mushrooms– I prefer using chestnut mushrooms however any mushroom will work for this recipe whether you’re using chanterelle, oyster, cup or shiitake.

Garlic- Such an important ingredient for this recipe, but if you don’t have garlic powder use 1 large minced garlic clove instead.


vegan brunch ideas garlic mushrooms


Additional toppings:

Harissa- I have a homemade harissa recipe just here which works so well with the garlic and mushrooms. It’s a very mild spiced dressing made with cumin, paprika, red peppers and oil. 

Chilli Oil-It also works really well with a chilli crisp oil. I highly recommend the Pippy Eats chilli crisp oil.

Chilli flakes– If you want a little bit of spice add chilli flakes on top.

Watercress- Using a peppery salad leaf will really compliment the creamy avocado and crunch bread.


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Garlic Mushrooms & Crispy Chickpeas on Toast

Easy Vegan Breakfast Idea. Garlic mushrooms, crispy chickpeas and avocado on toast. Perfect for a weekend brunch or a lunch time recipe
Prep Time 5 mins
Cook Time 10 mins
Servings 2 people

Ingredients
  

  • 1 tbsp olive oil
  • 200 g mushrooms
  • 1 tsp garlic powder
  • 4 slices sourdough bread
  • 1 creamy avocado
  • 400 g tin of chickpeas
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • salt & pepper to season
  • 2 tsp harissa or chilli crisp oil optional

Instructions
 

  • Drain and rinse the tin of chickpeas then add to a frying pan with the olive oil in a pan, add 1 tsp smoked paprika and 1 tsp cumin powder and fry for a few minutes
  • After a few minutes add the chopped mushrooms with the garlic powder, season with salt and pepper, continue to fry for a further 5-6 minutes
  • Meanwhile pop the four slices of sourdough under the grill or in a toaster , once toasted mash the avocado on each slice and season
  • Once the mushrooms and chickpeas are cooked pile on top of the toast then drizzle over homemade harissa (recipe also on my website) or chilli crisp oil
  • Enjoy!

If you like this recipe why not try my Scrambled Tofu Breakfast Recipe

vegan turmeric tofu on toast

Dinner Lunch & Light Bites Recipe

Tomato and Garlic Vegan Risotto

vegan tomato and garlic risotto

Roasted Tomato and Garlic Risotto

This risotto recipe is vegan friendly and gluten free, filled with garlic and roasted tomatoes. If you are looking for a recipe to make in the week or to batch cook, give this risotto a try. It’s so easy to make with just a few key ingredients.

What’s in this risotto?

Arborio rice- Perfect for risotto, this rice works best if you add a little stock at a time until it absorbs it and repeat until all stock has absorbed

White wine- You don’t have to have anything fancy for this recipe, just choose a cheap – mid range price and it will work beautifully to add flavour and creamyness.

Garlic- I’ve added 5 cloves into this recipe to give it tonnes of flavour. You can add a little less if you prefer.

Tomatoes- Using cherry and vine tomatoes for this recipe gives a delicious sweetness to work with the acidity. You can use which ever tomatoes you have at hand.


Why arborio rice?

This is traditionally used in risottos, but you can swap this for soaked bulgur wheat if you would rather that grain. As mentioned before, to get a delicious and creamy risotto, toast the rice in the pan with the butter, garlic and onion before adding the stock. When adding the risotto stock, add a little at a time as you want it to absorb it slowly.


Optional Ingredients

If you want to make this extra indulgent, add 70g of vegan cheese (I’d recommend either a cheddar style or even a smoked vegan cheese) to make this beautifully rich. For a cheesy like topping I added 1 tbsp nutritional yeast.

vegan tomato and garlic risotto


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vegan tomato and garlic risotto

Tomato & Garlic Risotto

Easy Vegan and Gluten Free Risotto. This is perfect for batch cooking, easy to make and so creamy and delicious. You wouldn't know it's vegan friendly so perfect to make for friends and family. Just a few key ingredients and simple steps to make it.
Prep Time 5 mins
Cook Time 30 mins
Servings 2 People

Ingredients
  

  • 1 celery stalk
  • 2 banana shallots
  • 1 tbsp vegan butter
  • 5 cloves garlic
  • 350 g tomatoes
  • 150 g risotto rice
  • 400 ml veg stock
  • 150 ml white wine
  • 1/2 tsp salt

Top with

  • salt & pepper
  • drizzle of olive oil

Instructions
 

  • Start by placing the tomatoes in a baking dish with a drizzle of olive oil and roast at 180ºC for 25 minutes
  • Finely chop the shallots and celery, add to a deep pot with the vegan butter and fry for around 5 minutes
  • Finely chop or mince the garlic cloves and add to the pot, fry for around 2 minutes before adding the risotto rice to the pot
  • Pour in the white wine and toss the rice until its covered and allow to absorb
  • After a minute slowly add the vegetable stock by just adding 1/2 cup at a time until it has absorbed, then pour in the next 1/2 cup until you've added all the stock
  • Generously season with salt and pepper and taste, adding a little more seasoning if needed
  • By this point the tomatoes should be baked, take out of the oven, de-stalk and add to the pot and gently mush with the back of a fork so they release their delicious tomato juice into the risotto
  • Optional toppings: watercress, chopped parsley and nutritional yeast

Notes

If your risotto is looking a little dry, add a little more boiling water at a time until to get that beautiful creamy texture.
You can add other veg such as asparagus or chargrilled peppers would also work
Season before serving and feel free to add fresh herbs such as parsley or top with watercress
Optional topping: 1 tbsp nutritional yeast

If you like this recipe why not try my easy roasted tomato gnocchi bake

gnocchi with slow roasted tomatoes & chilli

dessert Recipe

Chocolate Chip Cookie Sandwich

vegan cookie sandwich

Vegan Cookie Sandwich Dipped in Chocolate

The ultimate vegan friendly chocolate chip cookie sandwich. Double layer of chocolate chip cookie sandwiched with biscoff spread and dipped in salted caramel chocolate. This cookie recipe can also be frozen and baked straight from the freezer for those evenings where you are craving a double layer chocolate chip cookie.

What’s in the recipe?

Chocolate Chips I’ve used Happi salted caramel chocolate for this recipe along with the cacao nibs bar to make the chocolate chunks.

Crackd Vegan Egg Replacement- Using the egg replacement helps create a delicious gooey cookie that holds together really well.

Caster and Light Brown Sugar- A good mixture of light brown sugar and caster sugar helps create a beautiful golden colour and fine in texture.

Biscoff- Using biscoff to make the sandwich layer works really well with the crunch of the cookie. You can use a vegan chocolate spread instead.

 


double chocolate chip cookie sandwichCookie Sandwich Layer

For the middle of the sandwich cookie I’ve used Biscoff spread as it’s vegan friendly. You can use a vegan chocolate spread or any other thick sweet spread of choice. Peanut butter will work if it’s a thick and smooth texture rather than runny.

I used around 1 heaped tbsp for each cookie filling then placed another cookie over the top to make the sandwich.

vegan cookie sandwich with biscoff filling

Melted chocolate layer

I used Happi Free From Salted Caramel for the chocolate layer. I simply melted it in the microwave but if you prefer a more traditional bain-marie, please use that technique.  80g was enough to create the edging on the chocolate chip cookies but if you want an extra thick layer you could always double dip then.


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vegan cookie sandwich

Chocolate Chip Cookie Sandwich

Vegan cookie sandwiches filled with chocolate chips and a vegan egg replacement. Perfect for a bit of easter baking, this easy recipe takes less than 30 minutes to make. With only 10 minutes baking time, they can also be frozen ready for those evenings where you want something sweet.
Prep Time 15 mins
Cook Time 9 mins
Servings 6 cookie sandwiches

Ingredients
  

For the cookies

  • 160 g dairy free butter room temperature
  • 100 g light brown sugar
  • 50 g golden caster sugar
  • 220 g plain flour
  • 2 1/2 tbsp Cracked
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 bar of Happi Cacao Nibs cut into squares

For the middle:

  • 3-4 tbsp caramel spread or chocolate spread I used Biscoff

To coat:

  • 1 bar of Happi Salted Caramel
  • 3 tbsp sprinkles of choice

Instructions
 

  • Preheat the oven to 180ºC
  • Beat the vegan butter, caster sugar and brown sugar together then add the cracked egg replacement and vanilla extract and beat until smooth
  • In a separate bowl mix the baking powder, bicarbonate and flour then add to the mixing bowl and mix until all smooth and combined
  • Break up the Happi Cacao nibs bar and fold in
  • Roll into balls until you have 10-12 cookies (needs to be an even number)
  • Bake for 10 minutes, then when taking them out give them a tap on a hard surface to get the crackle effect
  • Once cooled spread on a layer of chocolate or caramel spread on one side of the cookie, then take another cookie and layer on top to make the sandwich
  • Melt the Happi Salted Caramel chocolate in a bowl and dip each cookie sandwich in to create the coating, add some sprinkles on top and leave to set

Notes

  • Roll out the cookie balls and pop on a tray in the freezer, once frozen place into a ziplock bag ready to bake. Add 4-5 minutes onto baking time when cooking from frozen
  • Using a flavoured chocolate, such as salted chocolate will really help make this cookie even more delicious. 

If you like this recipe, why not try my oat & raisin cookies vegan oatmeal and raisin cookie