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Dinner Recipe

20 Minute Easy Vegan Dal

easy vegan dal recipe

Easy Vegan Dal Ready in 20 Minutes

When it comes to dal, it can be really quick and easy with just a few key ingredients to make a delicious meal. Vegan and gluten free and ideal for batch cooking or freezing. You can add as many vegetables to this as you like, just fry them off before adding the lentils and stock.

What’s in the easy dal?

Red lentils – These cook a little quicker than other lentils so perfect for this dal. Even better if you give them a soak before cooking, you can do this whilst chopping and prepping the vegetables.

Garlic- 4 cloves will work a treat for this recipe, mince them or finely chop. A good tip is to add the garlic after the onion, chilli and ginger so it doesn’t burn.

Ginger- This ingredient will give the dish a beautiful flavour, again you can mince, finely chop or grate it into the recipe. A good thumb sized piece if perfect for this dish.

Coconut Milk- I’ve used coconut milk to make this delicious and creamy. If you don’t want such a creamy dal, add about 200g of the coconut milk instead.

Spinach- You can add fresh or frozen spinach, just be sure to add this at the end of the cooking time as you don’t want it to turn to mush.

Cooking Tips for an easy dal

Chop the onion, ginger and garlic really fine. This will help everything fry evenly and prevent any chunky pieces whilst eating.

Soak the lentils- Even just soaking them in just boiled water for 6-7 minutes whilst you prep and fry off the veg will really help make this a speedy dal recipe.

Taste test-This is so important, it will help you decide whether you need a little more salt, pepper, fresh lime juice or chilli flakes to finish and bring it all together.

easy vegan dal recipe lucy and lentils

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easy vegan dal recipe

20 Minute Easy Vegan Dal

This easy vegen dal recipe can take as little as 20 minutes, just get chopping, soak those lentils and you have a delicious meal ready in no time. Gluten free too!
Prep Time 7 mins
Cook Time 15 mins
Servings 2 People


  • 1 tsp olive oil or coconut oil
  • 4 cloves garlic minced / finely chopped
  • thumb sized piece of fresh ginger finely chopped
  • 1 green or red chilli finely diced
  • 1 red onion finely diced
  • 200 g red lentils
  • 600 ml boiling water
  • 1 vegetable stock cube
  • 400 ml tinned coconut milk I used full fat
  • 1 tsp sea salt


  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 1/2 tsp turmeric

Top with:

  • chopped tomatoes
  • fresh or frozen spinach
  • chilli flakes
  • 1/2 lime squeezed


  • Start by getting the lentils in a pan or bowl and cover with just boiled water, leave to soak whilst you prep the veg
  • Finely dice the garlic, red onion, ginger, chilli and onion then add to the frying pan with the olive oil and gently fry for around 6-7 minutes
  • Drain the lentils that are soaking then add them to the pan, add the spices, toss so all is coated then add the stock (boiled water mixed with the stock cube)
  • Pop a lid over the top and leave to soak for around 12 minutes
  • Pour in the tinned coconut milk and spinach, add a squeeze of 1/2 lime and stir through until the spinach has wilted
  • Taste test adding a generous pinch of salt & pepper and enjoy hot


  • If you soak the red lentils for a few minutes before adding to the pan they cook so much quicker
  • Add a squeeze of lime over each bowl serving too for an extra kick of the acidity
  • Sprinkle over chilli flakes & throw in a few chopped tomatoes for texture
  • Feel free to add toasted nuts to the top too

If you like this recipe why not try my Massaman Inspired Lentil and Vegetable Curry 

Vegan Massaman Curry with Sweet Potato and Lentil


Dinner Recipe

Shiitake Vegan Gyros with Creamy Oregano Dip

mushroom vegan gyros

Wild Mushroom Vegan Gyros with Oregano Infused Vegenaise

These vegan gyros inspired wraps are made with wild mushrooms (shiitake, oyster and chanterelle) seasoned with a shawarma spice mix and brought together with a creamy vegan ‘mayo’ using Follow Your Heart Vegenaise. Whether you have home made fluffy pittas or shop bought, the filling will bring this dish to life.

Let’s get into the vegan gyros.

Wild Mushrooms- I’ve used a mix of chanterelle, shiitake and oyster mushrooms. At my local supermarket there’s a 250g pack of mixed wild mushrooms which is brilliant for adding a range of texture. If you don’t have access to these, using a mix of portobello, cup and chestnut mushrooms will work a treat.

Shawarma Spice- To give a delicious flavour to the mushrooms, add a good tbsp of shawarma spice mix, which will add a bit of umami to the veg. I also used garlic and

Fluffy Pittas- For a gyros style wrap you want a fluffy big pitta. You can make these by hand however you need a really hot griddle pan or oven to be able to get that fluffy but even bake. I just bought these ones.

Fries- I’ve opted for a white potato to make the homemade chips but you can use sweet potato if preferred. I’ve seasoned the potato with oregano, thyme and salt and roasted them in olive oil.

Herby ‘Mayo’ Dip- I’ve used the Follow Your Heart Avocado Oil Vegenaise for this mixed with oregano, parsley and thinly chopped cucumber.

vegan mushroom gyros

Cooking Tips For Vegan Gyros

Mushrooms & Garlic- To get a beautiful flavour with the mushrooms, fry them with a little tamari and a few cloves of minced garlic for maximum flavour

Crispy Chips- You can add a sweet smoked paprika to the fries to make them feel a little more traditional too! I remember when we were in Athens they had a beautiful sweet smoked paprika salt on them, it was delicious.

Layer up the vegenaise dip- Go heavy on the ‘mayo’ as you want lots of the delicious sauce to accompany the salad & filling.

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mushroom vegan gyros

Wild Mushroom Vegan Gyros with Oregano Vegenaise

Delicious vegan style gyros, flutty pitta filled with shawarma spiced mushrooms brought together with a delicious oregano and parlsey flavoured vegenaise dressing.
Prep Time 8 mins
Cook Time 25 mins
Servings 2 people


For the mushrooms:

  • 250 g mixed mushrooms
  • 2 cloves garlic minced
  • 1 ½ tsp shawarma spice mix substitute for cajun
  • 1 tsp olive oil

For the fries:

  • 1 1 large baking potato sub for 1 large sweet potato
  • 1 tsp dried parsley
  • 1/2 tsp oregano
  • ½ tsp thyme
  • Large pinch salt

For the wraps:

  • 2 large tortilla wraps
  • Handful spinach
  • Pickled red onions
  • 3 tbsp Follow your heart avocado oil vegenaise
  • ½ tsp oregano
  • ½ tsp parsley
  • ½ cucumber quartered optional


  • Preheat the oven to 200ºC and slice the potato into fries, drizzle in oil, the herbs and salt then bake for 30-40 minutes, turning after 20 minutes
  • Fry off the mushrooms in a drizzle of olive oil along with the minced garlic and shawarma spice mix for around 8 minutes
  • Build the wraps by layering on the Follow your heart vegenaise dressing, a handful of spinach, pickled red onions and the mushrooms
  • Layer on the cooked potato fries, fold and enjoy!


If you're quick pickling the red onion you will need:
1 red onion, 1 tbsp vinegar, 1 tsp sugar 1/2 tsp salt, 4 tbsp water
Thinly slice the onion then place in a jar with the mix for around 10 minutes whilst you're prepping all of the food.

If you like this recipe why not try my Wild Mushroom Tuscan Soup

tuscan mushroom soup recipe vegan

Dinner Lunch & Light Bites Recipe

Korean Inspired Maple & Kimchi Pancake (Pajeon)

korean inspired pancake vegan recipe

Korean Inspired Savoury Pancake (Pajeon)

Inspired by the beautiful Korean Pajeon, this recipe is really simply but is packed with flavour. Now if you’re looking for authentic Korean recipes head over to Joanne from The Korean Vegan who makes the most beautiful and authentic Korean food. But for now, I’m sharing a recipe I’ve created which is a gorgeous savoury pancake recipe. SOURDOUGH starter will take this to the next level. Just pour your discard into a pan instead of the batter and enjoy.

Let’s get into the recipe

Batter- So for the batter it’s just plain flour and lukewarm water. You can use your sourdough discard (if you’re a sourdough extraordinaire)

Spring Onions & Radish- Fried off first in the pan with Tamari and sesame oil before adding the batter on top.

Maple Syrup- For the dipping sauce I’ve used maple to add the sweetness.

Gochujang- A delicious Korean red chilli paste, packed with  heat and flavour. If you can’t find any or get your hands on it, you can substitute this for a chilli paste (such as sriracha) but it’ll alter the flavour.

Kimchi- This is a gorgeous addition to the pancake. Kimchi is a Korean food, a fermented cabbage with chilli – it’s delicious! You can even add 1 tbsp of kimchi juice to the pan when frying the pancake. Be sure to keep your eye out for vegan friendly ones as a lot of kimchi has fish oil in it!

korean inspired vegan pancake

This post was sponsored on Instagram by Maple Canada. You can find the recipe over on their page too, plus lots of other delicious ones for sweet and savoury ideas.

Maple Canada’s Page

korean inspired pancake vegan recipe

Korean Inspired Pancake With Maple & Kimchi

Full of flavour, this Korean inspired pancake (pajeon) is made with kimchi, gochujjang and spring onions. It's packed with flavour and perfect for a savoury pancake recipe. You can use discarded sourdough starter for the batter also.
Prep Time 5 mins
Cook Time 8 mins
Servings 2 People



  • 2 spring onions sliced into thin strips
  • 4 radishes sliced
  • 150 g plain flour
  • 165 ml lukewarm water
  • 1/4 tsp of bicarbonate soda

For the Dressing (Will Serve Both Pancakes)

  • 1 tsp pure Canadian maple syrup preferably amber syrup for its rich taste
  • 1 tbsp sesame oil
  • 1 tbsp gochujang or use a hot chilli paste
  • A splash of tamari or soy sauce

For Frying Each Pancake

  • 1 tbsp sesame oil
  • 1 tsp tamari or soy sauce

Top Each Pancake With

  • 1-2 spring onions chopped finely
  • 2 tbsp Kimchi


  • Start by mixing the batter together and set to one side
  • Heat sesame oil and tamari in a pan (a skillet pan or non-stick pan works best)
  • Slice the spring onions and radish then add to the hot pan of sesame oil, fry for a few minutes
  • Pour in a ladle full of the batter and slowly move the mix around the pan until it’s covered the base and formed a circular shape
  • Once little bubbles appear on the top, flip over and fry on the other side for 3 minutes


  • Mix 1 tsp pure Canadian maple syrup, 1 tbsp sesame oil, 1 tbsp gochujang and a splash of tamari in a small bowl and set aside


  • Plate and drizzle the dressing over the pancake (keep any extra sauce for dipping), add the kimchi and spring onion and a sprinkle of sesame seeds (optional) and enjoy!


You want the batter thin enough that it can spread around the pan, you may need to add a dash more water if it is too thick. 

If you like this recipe why not try my Banana Pancakes

banana panckaes vegan recipe

dessert Recipe

Oat & Raisin Cookies with Chocolate Chips

vegan oatmeal and raisin cookie

Oat & Raisin Cookies Loaded with Chocolate Chips

The die hard oat & raisin cookie lovers might hate the idea of chocolate chips, but I promise you it just adds another level of delicious cooke heaven.  I experimented with two types of cookie dough, one with a slightly thicker cookie and one thinner and crispier. It’s out for public vote and it was split, so I’ve met in the middle and added around 80g of oats.

Let’s get into the recipe

Oats & Raisins- No surprise here, oats and raisins are pretty key for this recipe. I’ve opted for ‘fast oat’s which is basically just porridge oats however this recipe will work with whichever you have in your home.

Chocolate chips- I’ve gone for a dark chocolate chunk because I feel like chocolate makes every cookie recipe better. If you’re not a lover of the idea, simply add around 40g more raisins.

Caster & Light Brown Sugar- The key to a good cookie is a brown sugar, it adds a sort of molasses, caramel flavour. I’ve used caster and light brown for this recipe. Note if you change which sugar you use, it will change the outcome of the cookie. Baking is science!

Plain Flour- I haven’t tried this as a GF cookie, but I know a good tip is to mix the kind of GF you use, such as a GF plain and a rice flour.

Ginger & Cinnamon -Now these two spices work beautifully together. I prefer more ginger than cinnamon, so if like me you love ginger, change the amount to 1/2 tsp as opposed to 1/4 tsp.

oat and raisin vegan cookies

Thin and Crispy Cookie or Gooey & Chunky?

To get thin & crispy cookies – I added only around 40g of oats to get the result pictured above. It means the butter:flour ratio is more equal meaning a thinner and crispier cookie

Thicker chunky cookies- I used 80g of oats for the thicker cookie shown at the top. It just means there’s more of a dry ingredient so holds it’s shape a little more when baked.

vegan oatmeal and raisin cookie

Oat & Raisin Chocolate Chip Cookies

Oat & Raising cookies but with a chocolate twist, because I believe chocolate chips are always needed in a cookie recipe. Easy, vegan and beautiful! Hope you enjoy this vegan cookie recipe as much as I do.
Prep Time 5 mins
Cook Time 10 mins
Servings 16 cookies


  • 80 g caster sugar
  • 120 g light brown sugar
  • 200 g vegan butter (I used Pure vegan spread)
  • 220 g plain flour
  • 80 g oats
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 100 g raisins
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 80 g chocolate chunks optional


  • Preheat the oven to 200ºC
  • In a mixing bowl beat the brown sugar, caster sugar and butter together
  • In a separate mixing bowl mix the dry ingredients together then add the butter and sugar, then mix until combined (using a silicone spatula will work best)
  • Roll out two 3cm sized ball of cookie dough, then stack them on top of each other (sort of like a snowman) on a lined baking tray - note you should fit about 6-8 on a tray as they need to be spaced apart
  • Bake for 10 minutes (remember they continue to bake whilst on the tray, so don't leave them in too long)
  • Most important stage, leave them for at least 8 minutes to cool down and set, then enjoy!

If you like this recipe why not try my ultimate vegan chocolate chip cookies

Ultimate Vegan chocolate chip Cookie recipe


dessert Lunch & Light Bites Recipe

12 Minute Roasted Pepper & Wild Mushroom Pasta

roasted pepper pasta wild mushrooms

Delicious Roasted Pepper Pasta in 12 Minutes?

This roasted pepper pasta with wild mushrooms is so simple, just pop the pasta onto boil, blitz the roasted pepper ingredients and mix together! Perfect for mid week meals, this is super speedy, creamy and vegan friendly. Can be easily made gluten free by just swapping to a GF pasta. This can be ready in 15 minutes when using jarred peppers, even better for a speedy vegan recipe.

Let’s get into the recipe

Roasted Peppers- For this recipe I’ve used a jar of antipasti roasted peppers preserved in olive oil. It works perfectly for this, it’s full of flavour and absolutely perfect to blitz into a thick creamy sauce.

Vegan Cream- I used oatly cream which is like a single cream in texture, two cartons of this will work if you’re doubling this up to serve 4 people.

Dried herbs- This is what helps keep the recipe super speedy, I’ve used thyme, parsley, marjoram, oregano however you can used a mix of Herbs Da Province if that’s easier. It’s a very forgiving recipe.

Penne Pasta- I’ve used penne but honestly, ANY pasta will work. GF option if you need it to be!

Pasta water- Don’t forget to add a good ladle of the pasta water to the sauce, it’ll help it stay smooth and creamy and not too thick

Wild Mushrooms- Using wild mushrooms adds so much texture to this pasta recipe, but you can easily swap for chestnut or cup. Using a shiitake or a chanterelle mushroom gives a beautiful umami flavour to this recipe.

12 minute roasted pepper pasta

roasted pepper pasta wild mushrooms

Roasted Pepper & Wild Mushroom Pasta

12 Minute recipe, of roasted peppers served with wild mushrooms. Creamy, delicious, vegan and so easy to make. Perfect for mid week meals.
Prep Time 2 mins
Cook Time 10 mins
Servings 2 People


For the sauce:

  • 300 g jar roasted red peppers
  • 250 ml vegan single cream
  • 1/2 lemon squeezed
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tap parsley
  • 1 tsp garlic powder
  • Large pinch salt & pepper
  • 1/2 tsp marjoram optional

Stir into:

  • 200 g wild mushrooms 1 tbsp tamari to fry in
  • 2 portions cooked pasta plus ladle of pasta water for the sauce


  • Pot a pot of water onto boil with 2 portions of penne pasta + a generous pinch of salt
  • Roughly chop the wild mushrooms then pop them to fry in a deep pan with the tamari (and garlic if you're adding a clove)
  • Blitz all of the sauce ingredients together in a food processor or blender then add to the mushrooms once they've fried for around 5 minutes
  • Save a ladle of the pasta water and add to the pan with the sauce, mix together
  • Add the cooked drained pasta, season heavily with salt and pepper, top with fresh basil (optional) and enjoy


  • Save a ladle of the seasoned pasta water to add into the sauce to help it stay creamy and not too thick
  • Fry off the mushrooms in the tamari, add a clove of garlic if you love garlic!

If you like this recipe why not try my Easy Tomato & Garlic Pasta Recipe

15 minute tomato pasta vegan

Dinner Lunch & Light Bites Recipe

Easy Crispy Cauliflower Tacos Recipe

crispy cauliflower tacos vegan recipe

These Easy Crispy Cauliflower Tacos with Lime Vegan Mayo Dressing are SO SIMPLE

Perfect for nights where you want to throw something in the oven and come back when it’s cooked. These crispy cauliflower florets work perfectly in tacos, or soft wraps, filled with whatever salad you have in your fridge. I’ve chosen a simple quick red onion pickle along with lettuce, and a lime mayonnaise.

Lets get into the recipe

Vegenaise- I’ve chose Follow Your Heart Avocado Oil Vegenaise for this recipe (as it was with a project with them). Top tip when mixing with the lime juice, use a small spoon and whip it up to make it extra smooth and delicious.

Soft shell wraps- I’ve used a plain tortilla wrap which is just popped on an open flame to toast and set them into the taco shape. You can use crispy taco shells if you would prefer.

Cauliflower- If you’re making for 2 as the recipe suggests, one large cauliflower head will work. But if you’re cooking for more, remember to double up!

crispy cauliflower tacos vegan recipe

Cooking tips:

  • Pickling-  if you’re pickling, prep this step first by thinly slicing the red onion then pickling in a jar mixed with the vinegar, water, salt and sugar.
  • The texture of the batter should be that of a pancake, runny but thick enough that it’ll coat the cauliflower without leaving the top bare (adjust this by simply adding a little more flour or oat milk depending on whether it’s too thick or thin)
  • You can fill these tacos with any salad you have available, lettuce, spinach, rocket, you name it! I’ve sprinkled sesame seeds on top however this isn’t essential.
crispy cauliflower tacos vegan recipe

Crispy Cauliflower Tacos with Lime Vegenaise

Delicious and most importantly, EASY vegan cauliflower taco recipe, perfect for week nights. Simply ingredients and minimal effort to make these delicious wraps.
Prep Time 7 mins
Cook Time 38 mins
Servings 2 people


For the Cauliflower

  • 1 large head cauliflower cut into florets
  • 4 tbsp plain flour
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1 tsp sea salt
  • 1 tbsp smoked paprika
  • 4 tbsp plant based milk

For the Vegan Mayonnaise (Vegenaise)

  • 4 tbsp Follow Your Heart Avocado Oil Vegenaise
  • 1/2 small lime squeezed

Serve With

  • 8 small taco shells (or soft tortillas toasted)

Quick Pickle Recipe

  • finely sliced red onion
  • 1 tsp apple cider vinegar
  • ½ cup water
  • 1 tbsp sugar
  • 1/2 tsp salt


  • Preheat the oven to 200ºC

For the cauliflower

  • Mix the dry ingredients together in a large mixing bowl, stir in the oat milk and whisk together then add the cauliflower florets and coat in the mix
  • Place the coated cauliflower apart on a greased baking tray and bake for around 40 minutes (turn after 20 minutes to allow each side to get crispy)
  • Prepare the tacos whilst the cauliflower cooks by pickling the red onion, toasting the wraps, filling with lettuce or whatever filling you've chosen to go with
  • To make the mayo dressing, simply mix in the lime juice with the vegenaise
  • Once baked and crispy, assemble the tacos, top with the quick pickled onion with a generous layer of the Follow Your Heart lime infused vegenaise


  • If pickling the red onions, prep this step first by thinly slicing the red onion then pickling in a jar mixed with the vinegar, water, salt and sugar.
  • The texture of the batter should be that of a pancake, runny but thick enough that it'll coat the cauliflower without leaving the top bare (adjust this by simply adding a little more flour or oat milk depending on whether it's too thick or thin)
  • You can fill these tacos with any salad you have available, lettuce, spinach, rocket, you name it! I've sprinkled sesame seeds on top however this isn't essential. 

If you like this recipe why not try my Easy Pickled Cucumber & Hummus Toast

hummus and pickled cucumber toast

Lunch & Light Bites Recipe Sides & Savoury Snacks

4 Ingredient Vegan Pesto Cheese Twists

vegan pesto cheese twists

Easy Pesto & Cheese Twists

These vegan friendly pesto cheese twists are so easy to make, only have 4 main ingredients and are perfect for a treat, packed lunches or gatherings. Everyone will be going back for more, vegan or not!

Let’s get into the recipe

Puff pastry- Look if the Queen Mary Berry doesn’t always make her own pastry, I’m not going to either! There’s plenty of good quality shop bought pastry that is accidentally vegan. You can of course use a GF one if needs be.

Vegan Mozzarella- The vegan cheese world has come on leaps and bounds in the last few years. Follow Your Heart, Applewood, and Violife all have some pretty delicious vegan cheese options out on the market.

Pesto- You can of course make your own pesto, I have a few different recipes, but for this I’ve used a shop bought one (Sacla’s Vegan one) to keep this recipe as simple as possible.

Pine Nuts- I’ve added just a handful of pine nuts, you can swap this for blanched almonds, toasted walnuts or just skip the nuts completely.

Tamari- Optional ingredient but I use this to brush the pastry. It gives an amazing umami flavour to the crust as well as a beautiful golden colour. Just brush this on top before baking.

cheese pesto vegan twistsCooking Tips

Spread the pesto, pine nuts and mozzarella on only half of the rolled out sheet of puff pastry

Fold the sheet over to create a sort of pesto filled sandwich

Slice down (either way) to create the strips, I ended up with around 12 but if you like, you can slice them a little thinner to get more

Pull apart the folds once twisted to expose the beautiful filling

Space the pastry strips apart to they don’t go soggy in the middle

vegan cheese twists

vegan pesto cheese twists

Vegan Pesto Cheese Twists

Easy 4 ingredient puff pastry cheese twists filled with pesto, pine nuts and mozzarella (all vegan friendly). It takes around 10 minutes to make and 25 minutes to bake.
Prep Time 10 mins
Cook Time 27 mins
Servings 12 Twists


  • 1 sheet or block of puff pastry
  • 80 g jar of vegan Pesto around 3 heaped tbsp
  • 80 g vegan mozzarella
  • handful of pine nuts around 50g
  • 2 tbsp tamari to coat the pastry optional


  • Roll out the block of pastry & spoon on the vegan pesto covering one half of the sheet
  • Scatter the pine nuts and mozzarella on top then fold over the other half on top
  • Slice to create the layered strips (you should end up with around 6-8 strips depending on whether you've folded lengthways or short ways)
  • Twist the pastry then place back on the sheet *tip, push the folds apart a little to allow the pesto to bubble through*
  • Brush with tamari to get a beautiful golden glaze on top
  • Bake at 200ºC for 25-30 minutes


If you don't have tamari to coat them with, use a vegan melted butter or olive oil.

If you like this recipe why not try my Vegan Sausage Rolls Recipe

vegan pork and apple sausage rolls

Dinner Recipe

Swedish Inspired Meatballs & Gravy with Lingonberry Jam

Swedish Inspired Meatballs & Gravy Vegan

Vegan Swedish Meatballs & Home Made Gravy

This vegan home made Swedish inspired gravy works perfect with vegan meatballs. Whether they’re home made meatball or shop bought (I used The Curators Mushroom Meatballs for this) it will be a bowl of comfort food. Find the recipe that’ll give IKEA meatballs a run for its money.

Whats in the recipe?

Meatballs – No kidding. But for this recipe I’ve used shop bought ones to keep the cooking time nice and quick for this recipe. There are loads of vegan versions and brand out there right now so find a one that works for you. I used The Curators for this as they works perfectly with the sauce.

Lingonberry Jam- If you don’t have lingonberry, cranberry sauce will also work a dream. It’s just a sweet, tart berry jam to slice into the creamy gravy

Tamari- This helps give the gravy a delicious umami flavour. If you don’t have any I highly recommend getting some! You can substitute for soy sauce or even marmite will give an umami ‘meaty’ flavour.

Vegan Cream- I used Oatly cream, it’s slightly thicker than single cream.

Cornflour- This will help thicken the gravy. I’ve recommended 1 heaped tbsp but you can add a little more at a time to make it slightly thicker if you like just be sure not to add too much ad once as it thickens over time.

Plant based milk- To make the gravy go a little further I’ve added plant based milk, however if you wanted to simple double up the cream feel free! Just remember if you add double the cream, double the seasoning (mustard, garlic, pepper etc.)

Swedish Inspired Meatballs & Gravy Vegan

Swedish Inspired Meatballs & Home Made Gravy

IKEA inspired vegan Swedish meatballs and home made gravy complete with lingonberry jam. This is an epic comfort food dish full of flavour.
Prep Time 8 mins
Cook Time 20 mins
Servings 2 People


  • 10 vegan meatballs I used The Curators Mushroom Meatballs for this recipe
  • 2 tbsp vegan butter
  • 250 ml vegan cream I used Oatly cream
  • 50 ml plant based milk Any plant based milk will work
  • 1 heaped tbsp cornflour
  • 1 level tsp garlic powder
  • 1 tsp dijon mustard dijon works best for this recipe
  • 1 tsp cracked black pepper
  • ½ tsp sea salt
  • 1 ½ tbsp tamari add a dash more if the gravy is looking pale

Serve with:

  • 250 g cooked rice
  • 3 tbsp lingonberry jam
  • 1 tbsp chopped parsley


  • Bring a pot of rice to boil (if using basmati rice you want around 300ml water)
  • Start by melting the plant based butter in a deep frying pan then add the plant based meatballs, fry for around 6-7 minutes then remove the meatballs and set aside (leaving the flavoured butter in the pan)
  • Then add the cream, milk, cornflour, mustard, pepper, tamari, garlic and whisk together
  • After a few minutes stirring on a low heat (it'll give it time to thicken) season with salt, taste test and add a little more cornflour or milk depending on how thick or thin you like the texture of the gravy
  • Add the meatballs back to the gravy and top with lingonberry jam, chopped parsley and add the cooked rice
  • Add another pinch of black pepper and salt to each bowl full and enjoy!



If the stock is looking a little pale, feel free to add another 1/2 tsp of dijon mustard and another tbsp of tamari, this will help with the colour (you will only need to do this if you've added more liquid to the stock to make it thinner)
Dinner Lunch & Light Bites Recipe

Vegan Toasted Fold Over Wrap

vegan fold over toasted wrap

Toasted Fold Over Wrap

Inspired by the Taco Bell Crunchwrap Supreme, I keep seeing this idea for toasting tortillas. The filling is so simple to make, just chickpeas, guac, tomato & sweetcorn with vegan cheese. It’s perfect for lunch times or for those evenings where you can’t be bothered to cook!

What makes the fold over? The way you create this fold over wrap is by using two tortillas, one smaller in diameter than the other. You stack the filling up on the centre of the larger wrap, top with the smaller one then fold over the edges and toast to create the seal.

Let’s get into the recipe, what will you need?

Tortillas- Using two different sized tortillas for each fold over will help create the fold needed. I’ve uploaded a video to show you exactly how I created mine.

Chickpeas- A tasty filling and a hit of protein for all you herbivores. I’ve seasoned this one with cayenne pepper, smoked paprika, oregano and salt toasted in a drizzle of olive oil. You can use an entire tin of chickpeas if you like leftovers but remember to double up the spices.

Avocado- For a creamy filling I mashed avocado with salt & pepper, you can add chilli flakes and onion powder if you want to make it even more delicious.

Vegan Cheese- You want a delicious vegan cheese that will melt easily. For this I used Violife grated cheese.

Find my recipe videos on Instagram

vegan fold over toasted wrap

Vegan Toasted Fold Over Wrap

Inspired by the Taco Bell Crunchwrap Supreme, this is a very simple version of that idea. It's a folded over wrap filled with
Prep Time 5 mins
Cook Time 10 mins
Servings 2 people


  • 4 soft tortillas I used large 25cm wraps
  • 200g drained chickpeas
  • 1 tsp olive oil
  • 1/2 tsp smoked paprika, cayenne pepper, oregano, chilli flakes 1/2 tsp of each spice

For the filling

  • 1/2 avocado seasoned with salt & pepper
  • 1/2 iceberg lettuce shredded
  • 4 tbsp plant based mayo
  • 4 tbsp sweetcorn
  • 1 large tomato
  • 2 tbsp vegan cheese around 60g


  • Start by mashing the chickpeas with the mixed spices then add to a frying pan with a drizzle of olive oil and fry for around 5 minutes
  • Meanwhile prep all of the filling by mixing the sweetcorn and chopped tomato, smashing the avocado with the salt and pepper and slicing the iceberg lettuce
  • Cut out a smaller circle on 2 of the tortillas (this is to layer on top, see my video for reference)
  • Using the two larger tortillas, layer up the filling, there is no strict order, just try and balance it up then place the smaller tortilla circle on top
  • Fold the edges of the larger tortilla over the top of the smaller on and add back to the frying pan you used for the chickpeas, fold down and toast for a few minutes
  • Toast on the other side to make nice and crispy


If you have slightly stale wraps, pop them in the microwave for 20 seconds to help make soft again
When adding the filling to the larger tortilla, try to only made it as wide as the smaller one that will be placed on top, this will help make it easy to fold

If you like this recipe why not try my Kimchi & Pesto Toastie

kimchi grilled cheese vegan recipe

Dinner Recipe

Lemongrass & Coconut Gyoza Noodle Soup

lemongrass coconut gyoza soup vegan

Lemongrass & Coconut Noodle Soup Topped with Gyozas

This is a recipe I’ve shared before, with just a few changes – this time adding vegan gyozas to bring together the most delicious noodle soup. It’s flavoured with lemongrass, ginger and garlic and chilli to make a delicious soup base then topped with fluffy wheat noodles and stuffed gyozas. You can skip our the very first step and just add the gyozas to the soup 5 minutes at the end, however they won’t have a crispy base.

What’s in the recipe?

Gyozas – I use pre-made gyozas in this recipe to save on cooking time. The brands I love are Yutaka and Itsu, hopefully both available in your local supermarkets.

Lemongrass- A key ingredient in this recipe to inject lots of flavour. Half the fresh stalk and don’t forget to take it out at the end before serving. You can use dried lemongrass too, I’d double up the portion to two stalks.

Noodles- I use Amoy Medium noodles for this dish as they’re a little thinner than udon but still fluffy.

Coconut Milk- I used a full fat tinned coconut milk but feel free to use a lighter one if preferred.

Chilli, Ginger and Garlic- These ingredients are key to make this dish have a delicious flavour. If you don’t like heat, taste test the chilli before adding that way you can be sure it won’t be too hot to handle.


vegan gyoza noodle soup

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lemongrass coconut gyoza soup vegan

Lemongrass & Coconut Gyoza Noodle Soup

Lemongrass, ginger and coconut noodle soup topped with delicious veggie gyozas. The ultimate comfort food dish
Prep Time 5 mins
Cook Time 20 mins
Servings 2 People


For the stock

  • 1 banana shallot quartered
  • 1 stalk lemongrass halved
  • 3 cloves garlic minced
  • thumb size piece of fresh ginger 1/2 grated and 1/2 finely chopped
  • 1 red chilli finely diced
  • 1 400 ml tin coconut milk
  • 1 tbsp tamari
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp brown sugar optional
  • 300 ml veg stock made using stock cube and water
  • 1/2 lime squeezed

Garnish With

  • 300 g wheat noodles or two dried nests of rice noodles
  • 5-6 Tenderstem
  • 6 gyozas I use Yutaka or Itsu vegan gyozas
  • 3 spring onions
  • 1 tbsp sesame seeds
  • 1/2 lime squeezed to garnish each dish at the end
  • handful fresh thai basil sub for normal basil


  • Prepare the gyozas by frying for 3 minutes in a non-stick pan then add a splash of water, cover with a lid and allow to steam for a further 3-4 minutes to set aside
  • Quarter the shallot then add to a deep pan with coconut oil and the diced ginger and chilli, and halved lemongrass stalk and fry for 4 minutes
  • Add the minced garlic, frying for a further 2 minutes before adding the tamari, veg stock, squeeze of lime and spices
  • Stir in the coconut milk and grated ginger and allow to simmer for a few minutes before adding in the noodles and tenderstem cooking for around 5 minutes until softened, remove the stalks of lemongrass
  • Add the cooked gyozas to heat for the final minute then serve along with a slice of lime, sesame seeds and finely chopped spring onions and chopped Thai basil.


Don't forget to remove the lemongrass stalk as this won't be a tasty mouthful!
You can use Udon noodles for this dish also.

If you like this recipe why not try my Curried Cauliflower Noodle Soup

curried cauliflower noodle soup