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Breakfast Dinner Recipe

Harissa Beans

harissa beans vegan recipe

Harissa Beans Vegan Recipe

These homemade harissa beans are vegan friendly and cheap to make. Using white beans as they are so creamy, you can also use the stock that comes in the jar to thicken the sauce. This is perfect for breakfast, lunch or dinner served with toasted sourdough lathered in butter (vegan optional of course!)

What ingredients do I need?

White beans- The best beans out there are from Bold Bean Co. The stock in the jars is great quality so you can use the entire jar of ingredients. These offer a really creamy texture full of flavour. 

Harissa- This ingredient adds so much flavour to a recipe so be sure to add it to the beans for a kick of flavour.

Tomato puree – The puree will need a splash of water to loosen it up, but feel free to use the stock that comes in the jar of beans.

Pesto- The perfect topping is a creamy pesto. My top tip is to get a jar, add a little more olive oil and shake. This gives you a slightly more indulgent pot of pesto.

Fresh herbs- Like every recipe, adding fresh herbs helps add flavour. The fresh basil works a treat against the rich tomato sauce.

harissa beans

Cooking Tips:

Creamy Texture- You want the texture to be really creamy and smooth. This will alter depending on what beans you are using / the quality of the stock. Be sure to keep an eye and add a little more water to the pot if it looks quite sticky and dry. 

Season to perfection- The trick between good food and delicious food is seasoning. Taste test as you go. 

Add fresh herbs- This makes such a difference, along with good quality olive oil. It’s the difference between a tasty recipe and a really delicious bowl of food.

If you like this recipe why not try:

One Pot Lasagne (With beans)

Thai Green Curried Beans

Curried Spinach Chickpeas

Curried Butter Beans

harissa beans vegan recipe

Harissa Beans

These homemade harissa beans are vegan friendly and cheap to make. Using white beans as they are so creamy, you can also use the stock that comes in the jar to thicken the sauce. This is perfect for breakfast, lunch or dinner served with toasted sourdough lathered in butter (vegan optional of course!)
Prep Time 5 minutes
Cook Time 10 minutes
Servings 2 people


  • 1 shallot finely chopped
  • 1 clove garlic finely chopped
  • 4 tbsp tomato puree
  • 250 g white beans plus stock from the jar (I use Bold Bean)
  • 1 tsp harissa
  • 1 tsp dried oregano
  • pinch salt & pepper


  • 2 tbs vegan yogurt
  • 2 tbsp pesto
  • handful fresh basil leaves


  • Start by finely chopping the shallot and garlic clove then fry in a glug of olive oil for few minutes before adding the tomato paste, loosen the paste by adding a splash of water
  • Pour in the beans along with any stock (Bold Bean Co offer the best beans!) and mix in the harissa and dried herbs and seasoning
  • Once the beans have cooked for a few minutes to heat taste test adding any additional seasoning then serve with vegan yogurt and pesto with a few fresh basil leaves


  • Depending on what beans you use will depend on how much stock you get. You want the mixture to be creamy but not runny. If there is not much stock with the beans, add in a splash of water at a time until you get a texture like the photographs. 
Breakfast Lunch & Light Bites Recipe

Scrambled Tofu Breakfast Wrap

scrambled tofu breakfast wrap

Ultimate Breakfast Scrambled Tofu Toasted Wrap

This crunchy toasted scrambled tofu breakfast wrap is perfect for the weekends or even lunch time. It’s full of flavour and you can prep all the fillings ahead of time. You can easily scale this recipe up to make for multiple people, there will be enough tofu to make 2-3 more wraps or leave it in a tub for tomorrow’s breakfast.

What Ingredients?

Scrambled Tofu- I’ve mastered this recipe, no dry crumbly tofu here. I mix half of the tofu block with oat milk and seasoning to add to the crumbled tofu to make a silky texture, just like a good scrambled egg. I use firm tofu for this recipe, but you could use 1/2 block of firm tofu for the larger texture pieces and then silken tofu for the creamy texture, it’s up to you.

Turmeric- This helps with that gorgeous yellow colour, it adds a bit of flavour too.

Dijon Mustard- You want to add just a little of this to give a sharpness and a depth of flavour.

Zingy Avo- I find using creamy mayo, green chilli and seasoning really works with the tofu. If you want, add fresh basil or parsley to the avocado for even more flavour.

Sriracha Mayo- This is such a key element to the recipe, if you don’t like spice try adding just vegan mayo, but the sriracha gives a gorgeous flavour to go with the creamy avo and golden tofu.

Cooking tips:

Be sure to get the other 1/2 of the tofu nice and creamy, it should be runny but not as thin as actual oat milk. It will thicken with the tofu but help keep it creamy and delicious.

Add fresh herbs as an option, fresh parsley or coriander will help bring more flavour to the avocado mix.

Toast the wrap in a non stick pan to ensure a nice crunchy outer, without it sticking the the pan and causing mayhem in the kitchen.

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scrambled tofu breakfast wrap

Scrambled Tofu Breakfast Wrap

This crunchy toasted scrambled tofu breakfast wrap is perfect for the weekends or even lunch time. It's full of flavour and you can prep all the fillings ahead of time.
Prep Time 5 minutes
Cook Time 2 minutes
Servings 1 person


For the tofu scramble:

  • 350 g block of firm tofu Divide in half and follow instructions
  • 180 ml plant based milk
  • 1 tsp turmeric powder
  • 1/2 tsp Dijon mustard
  • 1 tbsp nutritional yeast
  • Salt & pepper to season

For the Zingy Avo

  • 1/2 avocado
  • 1 tbsp olive oil
  • Salt & pepper
  • 1 green chilli
  • 1/2 tsp garlic powder

To make the wrap

  • Handful cherry tomatoes
  • Tortilla wrap
  • 2 tbsp Sriracha mayo


  • Start by draining then halving the tofu, crumbling on half into a pan with a drizzle of olive oil, a pinch of the turmeric powder and fry on a low-medium heat for 3-4- minutes
  • Meanwhile add the other 1/2 of the tofu block to a blender with the plant based milk, turmeric powder, nutritional yeast, dijon mustard and a good pinch of salt and pepper, blend until smooth then pour into the frying pan with the broken up tofu, stir until combined to create a scrambled egg texture
  • Create the zingy avo mix by mashing all of the ingredients together
  • After 2 minutes take the tofu off the heat then assemble the wraps with the avo, scrambled tofu, fresh tomatoes and sriracha
  • Fold the wraps then add back to the frying pan and toast on each side until crunchy and enjoy

If you like this recipe, why not try my Kimchi ‘Cheese’ Foldover Wrap

kimchi cheese tortilla hack


Breakfast dessert Recipe

3 Ingredient Banana & Chocolate Quesadillas

Banana and chocolate quesadillas

Only 3 Ingredients Needed – Banana & Chocolate Quesadillas

These banana and chocolate quesadillas just need 3 ingredients, you’ve guessed it, with just banana, chocolate and wraps. It’s so easy to make and perfect for a breakfast idea or for an easy dessert. This vegan friendly recipe is ideal for kids to make, and is also BBQ friendly too.

What 3 Ingredients?

Banana- I like choosing the ones that are a little more overripe as they’re naturally sweeter in flavour. Just slice it up to make lots of little banana coins ready to fill & garnish with.

Chocolate- Now I’ll let you decide what chocolate to use as we all have our favourites however my favourite is a creamier dark chocolate, maybe a one that has a little coconut oil in as it’ll help with the melting.

Wraps- I’ve just opted for your bog standard plain white wraps however you can get fancy and choose wholemeal, seeded, you name it. I used Aldi’s smaller taco sized wraps as they work perfectly when creating 3-4 of these quesadillas.

banana and chocolate quesadillas


Extra Chocolate- I find drizzling extra chocolate over the top of the quesadillas makes them look even more delicious and perfect if you’re cooking for friends.

Extra banana- You get the hint, but leave a little extra banana on the size to garnish over the top along with the drizzled chocolate as it makes it look beautiful

Non stick pan / grill- If you’re grilling these you might find it helps to add a little vegan butter on each outside to help it prevent from sticking. If you’re frying in a pan, a non stick will work best, otherwise add a little oil or vegan butter to give a beautiful golden edge.

It really is that easy, just 3 ingredients and you have a simple but delicious banana and chocolate quesadilla, great for desserts or even breakfast.

Follow me on Instagram and Pinterest for more recipes

Banana and chocolate quesadillas

3 Ingredient Banana and Chocolate Quesadillas

These banana and chocolate quesadillas just need 3 ingredients, you've guessed it, with just banana, chocolate and wraps. It's so easy to make and perfect for a breakfast idea or for an easy dessert.
Prep Time 2 minutes
Cook Time 5 minutes
Servings 2 people


  • 2 to rtillas
  • 1 banana
  • 50 g dark chocolate


  • Simply layer up the chocolate and banana inside the wraps and place on the grill
  • Once turned golden brown, flip over, continue for another few minutes then slice up, add fresh banana on top with a drizzle more of chocolate & enjoy

If you like this recipe why not try my Oreo Cookies

oreo vegan cooki


3 ingredient sweet quesadillas


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.

Follow me on Instagram and Pinterest

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 minutes
Cook Time 10 minutes
Servings 2 people


  • 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


  • 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

Breakfast Lunch & Light Bites Recipe

Cheesy Vegan Quesadillas with Corn Salsa

Cheese & Bean Quesadillas vegan recipe

Delicious and Easy Cheesy Vegan Quesadillas with a Creamy Corn Salsa

Whether you’re making these quesadillas for breakfast, lunch or dinner I feel like this recipe works at any time of the day. This vegan friendly recipe works in a hot pan or a George Foreman grill. This recipe was a sponsored post from Follow Your Heart over on my instagram.

Let’s get into the quesadilla recipe

Wraps– You want a good quality wrap for this recipe, you can use wholemeal, seeded or white wraps for this recipe. Whatever you can get your hands on will be fine!

Mixed Beans- I usually get a 300g tin of mixed beans which has chickpeas, kidney beans, black beans and borlotti beans. If you just have chickpeas, or one type of bean this will work of course!

Vegan Cheese- I’m a big fan of the smoked gouda from follow your heart too, it gives a delicious smokey flavour to this recipe.

Vegenaise- The product I was showcasing in the recipe is the Follow Your Heart Avocado Oil Vegenaise which works a treat! Creamy, silky smooth and works perfectly with the corn ‘salsa’ on top.


Cheese & Bean Quesadillas vegan recipe

Cheesy Vegan Quesadillas With Corn Salsa

Cheesy vegan loaded quesadillas topped with a corn and red onion mayo 'salsa' on top. Ready in 12 minutes, so easy to make and perfect for breakfast or lunch.
Prep Time 5 minutes
Cook Time 7 minutes
Servings 2 People


For the quesadillas:

  • 4 large tortillas 2 Per person
  • 6 slices Follow Your Heart Smoked Gouda
  • 400g tin mixed beans chickpeas, butter beans kidney beans, black beans
  • 1 red pepper
  • 1 red onion
  • 1 tsp smoked paprika
  • ½ tsp cumin powder
  • 1 tsp oregano
  • ½ tsp onion powder

For the corn mayo salsa:

  • 2 tbsp Follow Your Heart Avocado Oil Vegenaise
  • 50 g drained corn
  • ½ red onion finely diced
  • ½ red pepper finely diced
  • Squeeze 1/2 lime optional


  • Start by dicing the pepper and onion and frying with a drizzle of olive oil for five minutes before adding all of the dried herbs and spices along with the mixed beans (drained)
  • Fry for a further 5 minutes then set aside
  • Load up one side of the tortilla wrap by layering on a few slices of the Smoked Gouda followed by the filling, top with more cheese then place the other tortilla on top, repeat with the other then fry or grill until the inside is melted
  • Make the salsa by simply mixing all of the ingredients together with the Follow Your Heart Avocado Oil Vegenaise then garnish on top of the quesadillas once toasted and beautifully melted on the inside

If you like this recipe why not try my easy Kimchi & Cheese Wrap

kimchi cheese tortilla hack

Breakfast dessert Recipe

Vegan Pop Tarts with Blackberry Jam

homemade vegan pop tarts with blackberry filling

Vegan Pop Tarts

Who else has childhood memories filled with pop tarts before school? These are an absolute throwback to a sugary delicious brekkie or after school treat so I thought I would give them more of a ‘grown up’ feel. Using homemade shortcrust pastry, homemade jam and icing they are a little lower in sugar and filled with real fruit but still delicious.

Step by Step Ingredients

Shortcrust pastry – No where near as time consuming as puff pastry, this is a really easy pastry to make. This pastry is vegan and even be made gluten free by simply swap for 2 types of gluten free flour.

Homemade Jam – Depending on what fresh or frozen fruit you have, this can be changed to fit what you have. Whether you want a blackcurrant, raspberry or mixed berry it’s completely up to you. The measurements will work the same.

vegan pop tart with blackberry jam vegan

Cinnamon Icing – I chose to add a little cinnamon for colour and flavour but this isn’t essential. You can make the icing pink by simply adding 1 tsp of the blackcurrant jam to the mix.

Sprinkles – Now pop tarts are renowned for their sprinkles and toppings so please feel free to add any! I’ve just topped mine with icing and a few berries but if you’re making these with kids feel free to get creative.

vegan pop tart with blackberry jam vegan

Useful Tips

Thin Pastry – Without running the risk of making it too thin, you want a thickness of around 0.8mm so that it’s thick enough to hold the filling but not too thick that it’ll just be a mouthful of pastry.

Seal the edges- By using a fork to prod the edges it really helps seal the pop tarts to stop any spillages.

‘Egg wash’- Instead of a regular egg wash I simply mix date syrup / sugar syrup with a splash of water to brush over the top to help get a beautiful crust.

Jam- No need to use blackberries, it can be whichever jam you would like to make, or even a good quality shop bought.

homemade vegan pop tarts with blackberry filling

Find me on Pinterest or tag me on Instagram.


homemade vegan pop tarts with blackberry filling

Homemade Vegan Pop Tarts with Blackberry Jam

Homemade shortcrust pastry with a delicious blackberry jam filling topped with a cinnamon icing. All homemade, lower in sugar than store bought pop tarts and a childhood classic!
Prep Time 20 minutes
Cook Time 30 minutes
Dough resting 30 minutes
Servings 6 pop tarts


For the Shortcrust Pastry

  • 300 g plain flour
  • 1 1/2 tbsp caster sugar
  • 1 tsp salt
  • 120 g plant based butter cubed at room temperature

For the Blackberry Jam

  • 200 g blackberries
  • 70 g caster sugar
  • 2 tbsp chia seeds
  • 1/4 tsp sea salt
  • 1 tsp water

For the Cinnamon Icing

  • 5 tbsp icing sugar
  • 1/2 tsp cinnamon
  • 1 tbsp plant based milk or water
  • 1 1/2 tsp plant based butter


For the pastry

  • In a large bowl mix the flour, salt and caster sugar together then add the cubed plant based butter then bring together using your hands or a silicone spatula
  • Mix and fold together until a smooth ball of pastry has formed then place back in the bowl, cover and leave to rest in the fridge for a minimum of 30 minutes

For the jam

  • Simply pop all of the ingredients into a pot over a medium heat and allow to combine, bubble for around 8-10 minutes and set aside to thicken and set
  • Take the pastry out of the fridge and place on a floured work surface, then using a floured rolling pin roll out till around 1cm thick
  • Using a cookie cutter or just a knife slice out 12 equal rectangles to form the pop tarts *note, you can use which ever shape you would like*
  • Preheat the oven to 180ºC
  • Lay 6 of the rectangles onto a lined baking tray then spoon on the blackberry jam, around 2 tbsp per pop tart repeat until all are covered *if you have leftover jam either add more to the pop tart filling or set aside
  • Match up the other 6 pastry rectangles over the top then using a fork pinch the very edges of the rectangles to seal them, then give the top of each pop tart a brush with either oat milk or sugar water to help get a golden crust
  • Pop in the oven to bake for around 25-30 minutes until the pastry is golden on top

To make the cinnamon icing

  • Simply mix all of the ingredients together in a bowl until smooth. You may need to add a little more liquid or a little more icing sugar to get the right texture, but it need to be thick instead or runny to sit on top of the pop tarts
  • Cover each pop tart then add a tiny bit of jam to create a pretty pink stain
  • Enjoy!
Keyword 90's breakfast, blackcurrant jam, breakfast ideas, easy sweet desserts, homemade jam, pastry ideas, pop tarts

If you like this recipe why not try my cinnamon iced buns recipe here.

vegan cinnamon buns recipe

Breakfast Recipe

Banana Pancakes with Berry Compote

vegan banana pancakes recipe


3/4 Cup Rice Flour

1 Small Over Ripe Banana

1 Cup of Coconut Milk

2 tsp Baking Powder (gluten free)

1 tsp Cinnamon

1 tsp Coconut Oil (to heat in the pan)

Pinch of Salt


For the berry compote:

1/4 cup frozen or fresh berries, even better if they're in season!

1 tsp maple syrup / sugar

Splash of water



In a large mixing bowl add the rice flour, baking powder, cinnamon and pinch of salt

In a medium bowl mash the small banana, whisk together with the coconut milk then pour into the dry ingredients and fold together until combined

Leave in the fridge for around 10 minutes (optional, this just creates a firmer batter to add to the pan)

Heat a large pan on a medium to high heat, with a tsp of coconut oil, then spoon on a portion of pancake batter

Once the pancakes have little air bubbles form it means they are ready to flip

Once they have cooked on both sides, stack them up and add the berry compote and a dollop of vg cream



For the berry compote

Add the frozen or fresh berries to a small pan with a dash of water and 1 tsp sugar, and heat until bubbling

Spoon on 2 tbsp dairy free yogurt and maybe a squeeze of maple syrup for good measure

vegan banana pancakes recipe
vegan banana pancake recipe
Breakfast Recipe

Lemon & Poppy Seed Pancakes

lemon and poppy seed pancakes vegan recipe

Whether it's Pancake day or simply a morning that requires a bit tasty stack, this recipe will hopefully do the trick. The batter creates a fluffy pancake which reminds me of the scotch pancakes I used to have when I was younger.

This recipe is part of a campaign on Instagram with Clarks Maple Syrup.


200g plain flour (sub for 100g buckwheat flour and 100g of GF plain flour)

2 tsp baking powder

1/2 tsp bicarb soda

200ml oat milk

2 tbsp Clarks Maple Syrup

1 tbsp poppy seeds

Pinch salt
1/2 lemon squeezed

To top:

2 tbsp Clarks Original Maple Syrup
Fresh lemon zest

1 tbsp DF yogurt with a squeeze of fresh lemon juice

Fresh lemon zest


Mix the dry ingredients together in a large mixing bowl

Mix the lemon juice and oat milk in a separate bowl then slowly mix in with the dry ingredients and stir, ensuring fully combined

Place a large frying pan on a medium - high heat with 1 tsp of either butter, olive oil or coconut oil

Spoon on the pancake batter to desired pancake size and wait until it starts to bubble, then flip over and cook for a further 1-2 minutes

Stack up those pancakes and top with the yogurt, fresh lemon zest and a generous portion of Clarks Maple Syrup.


lemon and poppy seed vegan pancakes
lemon and poppy seed vegan pancakes
Breakfast Breakfast dessert Recipe

Musli Breakfast Bars

vegan musli breakfast bars


3 cups your favourite Musli (sub for 2 cups fast oats + 1 cup jumbo oats)

3/4 cup coconut blossom (or honey if you're not vegan)

1/2 cup peanut butter

1/2 tsp sea salt



1/4 cup pistachios

1/4 cup dried cranberries



Simply mix all of the ingredients together in a large mixing bowl until a sticky texture has formed

Pop the bowl in the fridge for 15 minutes to help you shape the bars

Spoon the ingredients into a baking tin (lined with grease proof paper) and flatten down with a spatula to make it compact

Pop the bars into the fridge to firm slightly, then take out to cut into bite size pieces

You can store these bites in the fridge, if you're freezing them remember to take them out around 40 minutes before wanting to eat.



vegan breakfast bar recipe
Breakfast Lunch & Light Bites Recipe

Savoury Turmeric & Oat Pancakes With Roasted Tomatoes

vegan savoury crepes


1 cup oat flour (I literally popped gluten free oats into a food processor and blitzed into a flour)

1 cup oat milk

1 large clove garlic (smoked if possible)

1 small red onion 

1/2 tsp turmeric

1/2 tsp ground coriander 

Pinch salt 


To Fill

1 small creamy avocado

2 large tomatoes (which ever are in season)

3 tbsp mango chutney 

Sprinkle of black and white sesame seeds

Handful of fresh coriander 


Prep the tomatoes by drizzling in a dash of olive oil and either roasting in an oven at 180ºC for 15/20 minutes whilst making the pancakes (you can also pop them in a frying pan if preferred)

Finely chop the onion and mince the garlic

Pop the oat flour, onion and minced garlic into a mixing bowl followed by the oat milk 

Bring the mixture together with a fork or whisk adding the pinch of salt, turmeric and coriander

Pop the bowl in the fridge for no more than 5 minutes as we don't want the oats to absorb too much liquid 

Heat a pancake skillet pan with a drizzle of olive oil then add a ladle full of the pancake mix, then cook until golden on each side

Repeat until all 4-5 pancakes are made  

To Serve

Slice the avocado, take the tomatoes out of the oven and assemble into each pancake

Top with a sprinkle of sesame seeds and a generous portion of mango chutney and garnish with fresh coriander


vegan savoury crepes
vegan savoury turmeric crepes