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Dinner Lunch & Light Bites Recipe

10 Minute Garlic Mushroom Pasta

10 minute garlic paste recipe vegan

Ingredients:

•2 portions of dried or fresh pasta (you be the judge of your own portion😉)

•180g chestnut mushrooms

•2 large garlic cloves

•1/4 tsp cracked black pepper

•1/4 tsp sea salt

•50g spinach

•1/4 tsp chilli flakes

•125ml oatly cream (single cream)
___

Method

1.Bring the pasta to boil in a pot of water with a generous pinch of salt ( boil for 10 minutes)

2. In a separate pan chop the mushrooms then add to a deep frying pay with a generous glug of olive oil, fry for around 4-5 minutes

3. Finely chop the garlic then add to the pan with the garlic and fry for a further 1-2 minutes until cooked

4. Add the single oat cream and stir in the black pepper, salt and chilli flakes

5. Drain the water from the pasta (leaving a little to stir in with the sauce) then pour the cooked pasta, spinach and water in with the garlic sauce

Taste test adding a little more seasoning if needed & enjoy!

*note, I love adding a little dash of smoked paprika too*

10 minute garlic paste recipe vegan
Dinner Lunch & Light Bites Recipe

Bloody Mary Orzo Soup with Kale and Pesto

bloody mary orzo soup with kale and pesto

Ingredients

1 tbsp olive oil

1 tbsp Cox’s Bloody Mary Spicer

1 red onion

4 cloves garlic

1 400g tin butter beans or black beans

80g kale

200 g passata

700ml veg stock

½ cup dried orzo

1 bay leaf

½ tsp salt

 

3 tbsp fresh pesto (recipe here)

Method

Finely chop the onion and add to a pot with a glug of olive oil and fry for around 5-6 minutes

Mince the garlic cloves and add to the pan and fry for a further 1 minute

Add the passata, veg stock, drained beans and bay leaf and bring to a simmer for around 5 minutes

Add the bloody mary spicer along with the chopped kale, orzo and a good pinch of salt to taste and continue to simmer for a further 10 minutes

Taste test adding a little more spicer or salt if needed

Serve into bowls and top with 1 tbsp fresh pesto on each bowl

Enjoy

orzo soup with pesto
bloody mary orzo soup with kale and pesto
Dinner Lunch & Light Bites

Pulled Vegan Chick’n Pitas

vegan pulled chicken wraps
vegan pulled chicken wraps
vegan pulled chicken wraps

Ingredients:

1 pack of Linda McCartney 'pulled chicken'

1 heaped tbsp za'atar

1 tsp rapeseed oil

2 tbsp water

1/4 tsp salt

____

For the mayo:

2 tbsp vegan mayo

1/2 lemon squeezed

1/2 tsp za'atar

1 tsp water

For the filling:

100g seasonal tomatoes

1/2 small red cabbage

Large handful spinach

___

2 large handmade pittas per person:

250g plain flour

1 tbsp olive oil

150ml warm water

1 tsp fast yeast

pinch salt

 

 

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Method:
Add the pulled chicken to a pan with the oil and fry for around 5-6 minutes, then add a splash of water.

Season with the za'atar and salt and continue frying for a further 3-4 minutes. Set aside.

Take the fresh pitas out of the oven then layer with the spinach, pulled chicken, thinly sliced cabbage and fresh tomatoes.

Garnish with the mayo dressing and enjoy!

For the mayo, simply mix the ingredients together.

 

method for pita

Miix the warm water and yeast, sit for five minutes

Then mix with the other ingredients

Knead together for 10 minutes, leave to rise in a warm place for 1 hour

Knock back the dough, divide into 8 equal balls,

Roll out each portion with a rolling pin until around 1cm thick then bake at 250ºC for 5-6 minutes

Lunch & Light Bites Recipe

Glamorgan Sausage Roll

vegan glamorgan sausage roll
glamorgan sausage roll leek vegan
vegan glamorgan sausage roll

Ingredients:

 

For the sausage mix 

150g leeks (around 2 small leeks)

100g / 1 cup breadcrumbs

1 ½ tsp smoked paprika

1 ½ tsp sage

1 tsp mustard

Large punch black pepper

2 tbsp nutritional yeast

250g apple sauce (unsweetened if possible)

 

For the pastry

1 sheet puff pastry (270g)

¼ cup stock (I used ½ stock cube with boiling water)

1 tbsp black sesame seeds

 

Method:

 

Preheat the oven to 200ºC

 

Finely chop the leeks then add the spices, breadcrumbs and nutritional yeast and mix together 

 

Then add the jar of applesauce and combine until everything is fully coated

 

Get in there with your hands, and roll the mixture into 3 similarly sized sausages (it helps if they’re approximately the same length as the shortest side of the pastry sheet)

 

Wrap the sausage mix in tin foil then pop in the fridge for 20 minutes

 

Take out of the fridge, then gently fry in a tsp olive oil for 6-7 minutes until turning golden on each side

 

Lay the sheet of pastry on a flat surface, pop one of the sausages along the shortest side, then roll the sheet over to make the first sausage roll 

 

There should be a little overlap in the pastry, so using a fork crimp the edge to help seal it

 

Repeat this with the two other sausages then lightly wash in the vegetable stock mix

 

Gently score the top of the pastry with a knife then finish with a sprinkle of black sesame seeds

 

You can either slice the long sausage rolls into mini ones before baking, or after - I like to do it before, and make around 8-10 small sausage rolls

 

Place on a baking tray on greaseproof paper and bake for around 15-18 minutes or until the pastry is golden

 

glamorgan sausage roll leek vegan
glamorgan sausage roll leek vegan
Lunch & Light Bites Recipe

Crispy Tofu & Rice Burrito

Tilda Crispy tofu burrito vegan
Tilda Crispy tofu burrito vegan
Tilda Crispy tofu burrito vegan
Tilda Crispy tofu burrito vegan

I was asked to create two recipes with Tilda Rice, both easy peasy and full of flavour!

*The two recipes were sponsored on Instagram*

Ingredients:

1 pack of Tilda Rice (I used USA Long Grain)

150g firm tofu (drained)

1/2 red pepper

1/2 cucumber

1 small carrot

2 wraps

2 tbsp vegan mayo

Seasoning:

Lime

Chilli flakes

1/2 tsp garlic powder

1/2 tsp parsley

1/4 tsp coriander (or just use a Mexican spice mix)

Good pinch salt

Method:

Cube the tofu and add to a frying pan with the seasoning and pop a heavy pan on top to press down (this'll help it go crispy) for around 10 minutes.

Add 1 tbsp vegan mayo to each wrap with a splash of lime and chilli flakes.

Thinly slice the pepper, cucumber and carrot and add to the wrap.

Pop the Tilda Rice  to the microwave and cook for 2 minutes then add to the wrap with the fried tofu.

Add another squeeze of the lime and garnish with fresh parsley and cracked black pepper.

Roll, wrap and enjoy!

Tilda Crispy tofu burrito vegan
Tilda Crispy tofu burrito vegan
Lunch & Light Bites Recipe

Heirloom Tomato Tart in Garlic Creme Fraiche

heirloom tomato tart vegan
heirloom tomato tart vegan
heirloom tomato tart vegan

Ingredients

For the pastry

1 sheet puff pastry

1 tsp tamari

1 tbsp oat milk

1 tbsp poppy seeds

 

For the creme fraiche

50g Oatly creme fraiche

1 tsp garlic powder

 

200g heirloom tomatoes

large pinch salt

1 tsp dried basil

1 tsp dried thyme

 

Method

Preheat the oven to 200ºC and take the pastry out of the fridge to come to room temperature

Roll the sheet out onto a baking tray then fold over the edges to create a border

Mix the oat milk and tamari then brush over the edges and top with the poppy seeds

Gently prick the pastry base with a fork 7-8 times then pop in the oven for 10 minutes

 

Whilst the pastry is rising, mix the garlic powder with the creme fraiche and slice the tomatoes

 

Once the pastry has risen, take out of the oven, add the creme fraiche to the base then top with the sliced tomatoes*, sprinkle the dried basil and thyme on top, add a pinch of salt then pop back in the oven for a further 12-15 minutes

 

Take out and enjoy!

*To avoid a soggy  bottom, try draining off the tomatoes juice before adding to the pastry

 

heirloom tomato tart vegan
heirloom tomato tart vegan
heirloom tomato tart vegan
heirloom tomato tart vegan
heirloom tomato tart vegan
heirloom tomato tart vegan
Dinner Lunch & Light Bites Recipe

15 Minute Mexican Jackfruit Toasted Wraps

vegan mexican jackfruit wraps
vegan mexican jackfruit wraps
vegan mexican jackfruit wraps

Ingredients:

1 tin jackfruit
1 pack of Schwartz Mexican Seasoning
1 small green pepper
1 small red pepper
4 gluten free tortilla wraps (BFree)
3 tbsp vg mayonnaise
1 lime
1 ripe avocado

Method:

Pull apart the jackfruit and add to a frying pan with 1 tsp olive oil and fry for around 8 minutes

Chop the peppers, add to the pan and season with the Mexican seasoning -Use another pan, place on top of the jackfruit mix (pop a bit of tin foil in between) and press down the help cook the jackfruit and peppers for a further 5 minutes

In a small frying pan, heat the tortillas on each side until toasted

Add a scoop of the vg mayonnaise to the tortilla, add a scoop of avocado, add a squeeze of fresh lime juice, then layer on the jackfruit and pepper mix

Repeat until you've filled each tortilla and enjoy!

vegan mexican jackfruit wraps
vegan mexican jackfruit wraps
Lunch & Light Bites Recipe

Moroccan Kebab Wraps

vegan moroccan kebabs

Ingredients

For the wrap

  • 4 Sainsbury's Moroccan vegbabs
  • 2 Sainsbury's Be Good To Yourself wraps
  • ½ small red onion
  • ½ cucumber
  • 50g fresh tomatoes
  • 15g curly lettuce
  • 15g coriander
  • 30ml Sainsbury's organic rice vinegar

For the tzatziki-style dressing

  • 75g Alpro Yogurt Alternative
  • 6g fresh dill
  • 10g fresh lemon
  • 1 garlic clove
  • 5ml olive oil
  • Sea salt to taste
  • ¼ cucumber

 

Method

Preheat the grill to 220ºC. Grill the vegbabs for 4 minutes on each side, then set aside.

Take the cucumber and prepare it by using a julienne peeler to create the ribbons then place in a small bowl and add the rice vinegar.

Toast the wraps on a shallow pan, then thinly slice the red onion and dice the tomatoes.

For the tzatziki, finely chop the cucumber, dill and mince the garlic then stir into the yogurt.  Squeeze the fresh lemon and season to taste with sea salt. Keep in the fridge until ready to serve.

Assemble the wraps by adding the cooked vegbabs, pickled cucumber, red onion and tomatoes followed by 2 tbsp of the homemade tzatziki per wrap.

Top with more tzatziki, and fresh coriander.

vegan moroccan kebabs
vegan tzatziki vegbabs
vegan vegbabs sainsburys
Lunch & Light Bites Recipe Sides & Savoury Snacks

Almond Pesto & Roasted Tomato Tart

vegan pesto tart

Ingredients

For the base:

1 roll of puff pastry (shop bought if fine, gluten free available)

For the pesto:

1/2 cup almonds / blanched or non blanched

1/4 cup extra virgin olive oil

1 cup fresh basil

1 tbsp nutritional yeast

1 small lemon squeezed

1 clove garlic minced

For the topping:

7-8 vine tomatoes

1 red roasted pepper (I use the jarred antipasti ones coated in olive oil)

2-3 fresh basil leaves to garnish

Method

For the base:

Preheat the oven to 200ºC

Using a knife, lightly score around the edge of the sheet to make the crust

Pop in the oven to bake for 12-15 minutes

For the pesto:

Place all of the pesto ingredients into a food processor and blitz until creamy

Once the pastry has baked, add a thick layer of pesto to the top, followed by roughly chopped tomatoes, the roasted pepper (I add a few pine nuts for crunch)

Bake for a further 3-4 minutes, garnish with fresh basil and enjoy

 

*notes, you can add dairy free cheese to the topping if you like, I used KoKo cream cheese spread.

vegan pesto tart
almond pesto tart
Almond pesto tart vegan
Lunch & Light Bites Recipe Sides & Savoury Snacks

Baked Falafels

baked vegan falafel

Ingredients

400g tin chickpeas

2 large cloves garlic

1 red onion

3 tbsp gram flour (chickpea flour, substitute for GF plain flour)

2 tbsp olive oil

1 tbsp cumin powder

1 tsp smoked paprika

 

 

Method

Preheat the oven to 180ºC

Finely dice the red onion and gently fry in a dash of water for 6-7 minutes, then add the minced garlic cloves and fry for a further 1 minute, then take off the heat

Drain the chickpeas and add all of the ingredients, including the fried onion and garlic to a food processor and blend

Slightly wet your hands to mould the falafel mix into balls that should fit in the palm of your hand

If the mix is too sticky, just add another tbsp flour at a time until you can mould into the shapes

Add the falafels onto a lined baking tray and using a brush, lightly coat the them in olive oil (this part is optional)

Bake for 20 minutes, check on them and if they're starting to slightly catch on top, lightly place baking foil over the top and bake for a further 5 minutes (this will stop the outside fro burning)

 

Serving suggestions

Lightly toast mini pitta breads, add a few tbsp vegan tzatziki and garnish with coriander or parsley

 

 

 

baked vegan falafel
baked vegan falafel