Browsing Category

Lunch & Light Bites

Dinner Dressings and Sauces Lunch & Light Bites Recipe

10 Minute Peanut Vegetable Noodles

simple peanut recipe noodle

Vegetable Noodles in Peanut Dressing

This noodle recipe is ready in less than 10 minutes and is possibly the easiest recipe to throw together! You just need a julienne peeler or a spiraliser (if you bought one in the hype back in 2015). The dressing is made of peanut butter and chilli with three types of noodles from rice to carrot and courgette (zucchini).


Breakdown of ingredients

Peanut Butter- I find using a smooth and runny peanut butter helps give the dressing a good texture. Brands such as Manilife, Meridian, Pip and Nut are all really good quality and delicious.

Courgette- Using courgette as a vegetable noodle works really well, giving a kind of crunchy noodle.

Carrot- Again, this makes a delicious vegetable noodle which adds a bit of crunch. Careful not to overcook them as they can go a little soggy.

vegetable noodles and peanut dressing

Coconut milk- You don’t need to add this to the recipe however makes a delicious addition. It’s creamy and thickens the dressing to go a bit further. If you have coconut cream simply add a splash of boiling water and whisk to make it a coconut milk texture.

Sesame Oil- This is a key ingredient as it gives a beautiful nutty and toasted flavour to the dressing. You can even double up the portion to make the silkiest smooth dressing.


Toppings

Toasted Peanuts – Using toasted peanuts to top adds a beautiful crunch in contrast to the silky smooth noodles. I like toasting them on a dry pan for around 4 minutes to make them taste absolutely delicious

Spring Onions – The fresh pop of flavour from the spring onions works really well with the creamy nutty dressing. I like adding around 4 stalks of spring onions, finely chopped.

 


Find my recipes on Pinterest or tag me on Instagram

10 minute vegetable noodle peanut recipe vegan lucy and lentils

simple peanut recipe noodle

10 Minute Peanut Vegetable Noodles

Simple 4 ingredient vegetable noodle recipe with a peanut and chilli dressing. You can use coconut milk to make it extra creamy, or simply leave this ingredient out for a thiner texture.
Prep Time 2 mins
Cook Time 7 mins
Servings 2 people

Ingredients
  

For the peanut dressing

  • ⁣3 tbsp peanut butter smooth and oily texture
  • ⁣1/2 squeeze lime
  • ⁣2 tsp tamari or soy sauce
  • ⁣1 tbsp sesame oil
  • ⁣1 tsp chilli flakes
  • 250 ml full fat coconut milk optional ingredient to make this creamier and thicker

For the Noodles

  • 2 courgettes
  • 2 carrots
  • 80 g rice noodles I used vermicelli

To Top

  • 1 tbsp toasted peanuts
  • 4 spring onions finely chopped

Instructions
 

To create the noodles

  • Using a finely tooth julienne peeler create the noodles with the courgettes and carrots (or use a spiraliser if you have one from the crazy trend back in 2015)
  • You can heat the rice noodles in hot water to loosen before adding to the pan, or just cook them straight in the dressing (depends how much washing up you want to do)
  • For the dressing simply whisk all of the ingredients together in a bowl then add to a pan to heat. Once the sauce has warmed add the noodles to the pan and stir through for around 5 minutes until the veg has softened slightly
  • Garnish with the toasted peanuts and finely chopped spring onions
Keyword 10 minute meal, 15 minute meal, easy recipe, peanut dressing, spiralised noodle, vegetable noodles, zoodles

If you like this recipe why not try my Crispy tofu and peanut noodle dish.

crispy peanut tofu noodle bowl

Lunch & Light Bites Recipe Sides & Savoury Snacks

4 Ingredient Vegan Sausage Rolls

4 ingredient vegan sausage rolls recipe

Vegan Sausage Rolls

Only four main ingredients needed for this ‘recipe’ if you can even call it that. This is for all of you sausage roll lovers who need a quick fix without whipping it up from scratch. All I know is Mary Berry said she buys ready made puff pastry and that changed my outlook.


Ingredients Breakdown

Vegan Sausages- It’s good to have a vegan sausage thats packed with flavour such as Shroom Dogs or the Linda McCartney red onion sausages – they’re perfect!

Cranberry Sauce or Chutney-Depending what you prefer you can opt for a delicious cranberry sauce or something more savoury such as a caramelised onion chutney, or follow my friend Kaylea and go for a mango chutney filling.

vegan sausage rolls recipe easy 4 ingredients

 

Tamari- This is my secret ingredient for so many recipes. It gives a beautiful wash on top of the pastry before baking. It gives umami, colour, depth, everything you possibly need to take these to the next level.

Ready Made Puff Pastry – As I said before, if it’s okay for Mary Berry it’s okay for me.


vegan sausage rolls recipe

Optional Vegan ‘Egg Wash’

Tamari / soy sauce- As used in my recipe, I find that using tamari (which is a gluten free soy sauce) is brilliant!

Oat milk & smoked paprika- Using a plant based milk with a splash of smoked paprika will give a gorgeous flavour.

Marmite & water – Add 1 tbsp just boiled water to a bowl and mix in 2 tbsp marmite, then use that as a brush, it’ll give a delicious flavour and lovely golden brown colour.

vegan sausage rolls lucy and lentils


Find me on Pinterest or tag me on Instagram.

4 ingredient vegan sausage rolls recipe

4 Ingredient Vegan Sausage Rolls

Only 4 ingredients needed to make these delicious stuffed vegan sausage rolls with cranberry sauce. A delicious golden flakey crust with a tasty vegan sausage filling. Perfect for friends!
Prep Time 15 mins
Cook Time 20 mins

Ingredients
  

  • 6 vegan sausages
  • 4-5 tbsp cranberry sauce or chutney
  • 1 sheet ready made puff pastry
  • 2 tbsp Tamari for the wash or soy sauce

Instructions
 

  • Cook the sausages until just done (usually around 15 minutes at 180ºC)
  • Roll out the puff pastry sheet on a flat surface then spoon on the cranberry sauce down the shortest length of the sheet
  • Crumble the sausages then sprinkle over the top of the cranberry sauce
  • Fold over the puff pastry then seal by using a fork to pinch the edges
  • Brush with tamari (soy sauce or regular wash with work too)
  • Then bake at 200°C for 20 minutes or until beautifully golden and crisp
Keyword sauge roll ideas, sausage rolls, vegan sausage, pastry recipes, puff pastry, vegan sausage

If you like this recipe why not try my delicious cream cheese and pancetta vegan pinwheels.

vegan pancetta pinwheels with nush cream cheese

Dinner Lunch & Light Bites Recipe

Gyoza Chilli Noodle Soup

gyoza noodle chilli soup recipe vegan

This Gyoza Chilli Noodle Soup has to be one of my favourite recipes so far – mostly because it takes only 15 minutes to create with minimal fuss. Using Yukata vegan friendly gyozas, this is perfect if you’re cooking for friends too.


Breakdown of Ingredients

Sesame Oil- You can use toasted or regular sesame oil for this dish. It really helps create a beautiful nutty undertone in this recipe

Vegetable Stock – This can be made from boiling water and a good quality stock cube, keeping costs down to a minimal

Tamari – You may have noticed that most of my recipes include tamari, mostly because it’s one of my favourite ingredients. Tamari is a gluten free version of soy sauce so this dish can be easily made GF. Swap out the noodles for rice noodles instead to make this gluten free.

Gyozas – These are from the brand yukata. The quality is great and so far have become a staple in the freezer.


gyoza noodle chilli soup recipe vegan


Kitchen Equipment:

Non Stick Pan- A good quality non stick pan such as Circulon really helps when frying the vetetables. You will need a pan that has a lid for this dish to help steam the gyozas.

Chopsticks – Have friends coming over for dinner? Chopsticks will add a little more authenticity to this noodle dish, just don’t forget a spoon / ladle to drink that delicious soup with it.

Small Sharp Knife- Having a small sharp knife to finely chop the ginger, chilli and garlic is always a handy tool to have in your kitchen.


gyoza noodle chilli soup recipe vegan

If you give this recipe a go please be sure to tag Lucy and Lentils over on instagram!

gyoza noodle chilli soup recipe vegan

Gyoza Chilli Noodle Soup

Crispy gyozas in a 15 minute homemade chilli noodle soup. Vegan and really easy to create.
Prep Time 5 mins
Cook Time 15 mins
Servings 2 people

Ingredients
  

  • 3 spring onions finely chopped (leave a few to top at the end)
  • 2 tbsp sesame oil
  • 2 tbsp tamari or soy sauce
  • 800 ml vegetable stock made with boiling water and stock cube
  • 3 cloves garlic minced / finely chopped
  • 1 thumb sized piece fresh ginger grated / minced
  • 1 large red chilli substitute for 1 tsp chilli flakes
  • 1 tbsp brown sugar
  • 100 g noodles rice, ribbon or even udon will work
  • 5 tenderstem
  • 6 gyozas I used yukata vegan gyozas
  • 1 tsp sesame seeds to top, optional

Instructions
 

  • In a small bowl, combine the minced garlic, grated ginger, tamari, sesame oil, brown sugar (and chilli flakes if you're using instead of fresh) and mix whisk together
  • Heat a deep pan then add the finely chopped spring onions along with the dressing and fry for around 3 minutes before adding the vegetable stock
  • In a separate pan, add a drizzle of sesame oil and fry the gyozas on a high heat for around 3-4 minutes until crispy, then pop a lid over the top and steam for around 3-4 minutes
  • For the last 5 minutes of cooking, add the rice noodles and tenderstem to the pan with the stock, pop a lid over and leave for gently steam for around 4-5 minutes
  • Serve by adding the soup and noodles to a bowl, top with the gyozas and tenderstem and garnish with any additional spring onions, chilli flakes and a splash of tamari (optional)

Notes

If you're frying the gyozas, simply heat another pan with a drizzle of sesame oil, fry on a high heat until the base has browned, then place a lid over the top to steam for a further 2-3 minutes until done. Then add to the soup just before serving.
Keyword 15 minute meal, chinese soup, gyoza soup, gyoza,, noodle soup, szechuan sauce

If you like this recipe, why not try my delicious home made vegan chilli peanut ramen linked just here.

 

Bread & Dough Lunch & Light Bites Recipe

Za’atar Pita

za'atar pita recipe vegan

A Trip To Tel Aviv

Inspired by my trip to Israel (with the guys from Vibe Israel) here is a really simple pita recipe, which is topped with the beautiful seasoning za’atar. It’s not often I write about my recipes and the inspiration but I loved the whole experience of trying this bread in a busy side street in Jerusalem. It was humid November afternoon and we had been waving through the busy streets in Jerusalem.  Our amazing tour guide had just hopped across the stream of people to grab a huge pita, straight off the burner which was topped with garlic, za’atar and lots of olive oil.


As we were all tearing pieces off the bread we listened to a story of how the pitas came about, from the old wives tales of the women creating small businesses selling their version of pita. With tough competition from other bakers, it was about creating the most delicious. It was fascinating hearing how old some of these recipes would be whilst eating away. Either way I hope this version does it justice and inspires you to try za’atar pita.


These photos were taken by the very talented Amir Menahem – a magician when it comes to capturing  Vibe Israel tours!
za'atar pitas recipe easy and vegan
za'atar pitas recipe easy and vegan

Break Down Of Ingredients

Quick Yeast

For this recipe, you don’t need to activate the yeast before hand, it’s an ‘all in one’ recipe. The key is to have luke warm water to activate it once mixed together.

Strong White Bread Flour

You can use plain flour however I’d highly recommend strong white bread flour if you can get your hands on some.

Za’atar

I was lucky enough to pick up fresh za’atar from Israel when I visited in 2019. You can find za’atar in most supermarkets however if you have a middle eastern supermarket in your town / city, I will bet they have the best quality produce!

Extra Virgin Olive Oil

Again, sourcing a good quality olive oil will give this recipe a slight edge. Using a beautiful oil to garnish will compliment all of the flavours.


za'atar pitas recipe easy and vegan
za'atar pitas recipe easy and vegan

 

za'atar pita recipe vegan

Za'atar Pitas

Za'atar Pitas inspired by my visit to Jerusalem in Israel. Beautifully fluffy on the inside and with a golden surface topped with za'atar seasoning from Tel Aviv.
Prep Time 1 hr 20 mins
Cook Time 25 mins
Course Bread
Cuisine israeli

Ingredients
  

  • 380 g plain flour
  • 1/2 tsp salt
  • 1 tsp caster sugar
  • 7 g instant yeast
  • 280 ml lukewarm water
  • 1 1/2 tbsp olive oil
  • 1/2 tsp sea salt
  • 2 tbsp za’atar seasoning
  • 2 tbsp olive oil

Instructions
 

  • Simply mix the dry ingredients together in a bowl, then pour in the lukewarm water and olive oil, bring together to form a loose dough
  • Move onto a floured surface and knead for around 5 minutes
  • Pop back into the clean bowl with a glug of olive oil at the bottom to stop it sticking, cover in a tea towel and leave to proof for around 1 hour (if it’s cold in your home it make take 1.5-2 hours)
  • [preheat the oven to 200°C fan]
  • Once risen, knock back the dough and divide into 4 (you can divide into however many pitas you’d like to make)
  • Using your fingers, prod the each ball of dough until you’ve created the pita shape (should be around 1-2cm thickness)
  • Mix the olive oil and za’atar in a bowl and brush over the tops of the pitas and add a good pinch of sea salt to each then bake on a tray for around 12-15 minutes or until golden on top
  • Allow to cool and dip into some delicious hummus or extra virgin olive oil
Keyword bread, israeli, pita, pitas, pitta, tel aviv, za'atar
Bread & Dough Lunch & Light Bites Recipe

Simple Garlic & Rosemary Focaccia

garlic and rosemary easy vegan focaccia recipe

Simple Focaccia Recipe

This simple garlic and rosemary focaccia was one of the first bread recipes I had tried making. Even if you’re new to making bread hopefully you will find this one a great place to start. This recipe is perfect for making big focaccia sandwiches or for dipping into soups, stews and lasagnes.


Vegan

Simple

Yields 10-12 Slices

garlic and rosemary easy vegan focaccia recipe


Ingredients Break Down

Strong white bread flour – Using plain flour will work, however I highly recommend strong white bread flour. It contains more gluten than plain making the dough more elastic.

Quick yeast – like my pita recipe you don’t need to activate the yeast beforehand, it’s all done within one bowl. Top tip, make sure the water is room temperature before adding (this will help activate the yeast)

Good quality olive oil – this recipe includes a lot of olive oil, so finding a good quality product will really help. Even if you use regular olive oil for the main dish, I’d suggest a good quality extra virgin olive oil to coat at the end.

Tomatoes – I’ve added tomatoes to one of the variations, but feel free to have this as simple as possible with just rosemary and salt. In this adaptation I added 3 cloves of roughly chopped garlic and 70g vine tomatoes.


Find me on Pinterest or tag me on Instagram

garlic and rosemary easy vegan focaccia recipe

Garlic & Tomato Focaccia

Easy, no fuss focaccia recipe. Brilliant for those who are new to making bread!
Prep Time 15 mins
Cook Time 35 mins
Proving TIme 1 hr
Total Time 1 hr 50 mins

Ingredients
  

  • 320 g strong white bread flour
  • 220 ml luke warm water
  • Large pinch sea salt
  • 7 g fast yeast
  • 3 tbsp olive oil extra virgin will also work

To top:

  • 3 sprigs fresh rosemary roughly chopped to add to the dough’s surface
  • 3 large cloves garlic roughly chopped to add to the dough’s surface
  • 6 cherry tomatoes halved
  • 2 tbsp olive oil +1 tbsp to drizzle over after baking
  • 1 tsp sea salt

Instructions
 

  • Add the flour, yeast and salt into a bowl and mix together
  • Pour in the 220ml luke warm water whilst bringing the dough together with your other hand, add the olive oil then bring together to form a loose dough
  • Knead the dough on an oiled surface for around 5 minutes then place back in the bowl with a drop of olive oil to stop it sticking to the bottom and sides
  • Cover in a tea towel and leave in a warm place to proof for around 45 minutes (or until doubled in size)
  • Once risen, knock back the dough by kneading for a few seconds then drizzle 1tbsp olive oil in the base of the baking dish / bread pan and place the dough inside, then leave for a further 30minutes

Preheat the oven to 200°C

  • Once the dough has risen and filled more of the baking tray, gently use your fingers to poke the dough until it gradually spreads to fit snug in the baking dish (this should be a gentle process rather than forcing the dough to stretch)
  • Fill the dimples made with your fingers with the roughly chopped garlic cloves, tomato halves and chopped rosemary sprigs then drizzle the last 1tbsp olive oil on top & season heavily with the sea salt flakes
  • Bake at 200°C for 25-30 minutes or until golden on top, allow to cool fully before slicing (this is the hardest part waiting!)

Notes

If the dough is sticking to the surface, add 1 tbsp to help the dough wet and smooth. You want to be able to pick the dough up without it sticking to the base of the bowl or counter top so don't be afraid to add more olive oil at each stage.
Keyword bread, Easy Dough, Focaccia, Garlic bread

If you like this recipe why not try my easy pita recipe. These za’atar roasted pittas are a delicious recipe to have up your sleeve.za'atar pita recipe vegan

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 with Za’atar

vegan pulled chicken wraps

Za’atar Pulled Chicken Pitas Recipe (Vegan Friendly)

These pitas stuffed with vegan pulled chicken (using Linda McCartney) are a delicious lunch idea, or simply double up the portion to make a feast at dinner. Using za’atar after being inspired by my trip to Israel with Vibe Israel it has influence from the Middle East.

Recipe Breakdown

Vegan Pulled Chicken – The Linda McCartney pulled chicken is a great product. It doesn’t taste meaty but has a really good texture so is a perfect balance for veggies and vegans who want an extra protein source.

Homemade Pita- This is completely optional, however you’l be surprised to see how easy it is to recreate these at home (and how cheap!)
Za’atar- This is a selection of herbs and seeds from the Middle East consisting of oregano, thyme, sesame seeds and cumin.
vegan pulled chicken pitas recipe lucy and lentils

Tips for the pitas

Prove- Allow the dough to prove within a warm spot in your home. Don’t try to speed up the process by popping it in the oven on a low heat. If it’s really cold, it may take a little longer and the same applies if it’s a beautiful summers day – it might only take 30 minutes.

Thin or Puffed- If you want a pita with the air pocket in the middle roll out the dough to around 1.5cm thick, whereas if you want a thinner more ‘flatbread’ texture, simply roll out to around 0.8mm.

High Temperature- Get your oven as hot as it can go, these pitas love high heat. If you have a pizza oven even better however if not, just whack up the heat to around 220-250ºC

Find me on Pinterest or tag me on Instagram.

vegan pulled chicken wraps

Za'atar Pulled 'Chicken' Pitas

Inspired by my trip to Tel Aviv, these za'atar pulled 'chicken' recipes were part of a project with Linda McCartney to give a delicious vegan lunch idea.
Prep Time 5 mins
Cook Time 15 mins
Proving Time 1 hr
Servings 4 People

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:

  • 100 g seasonal tomatoes
  • 1/2 small red cabbage
  • Large handful spinach
  • 2 large handmade pittas per person:
  • 250 g plain flour
  • 1 tbsp olive oil
  • 150 ml warm water
  • 1 tsp fast yeast
  • pinch salt

Instructions
 

  • 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

  • Mix 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
Keyword lunch ideas, lunch recipes, pita, pulled chicken, za'atar

If you like this recipe, why not try my za’atar pitas

za'atar pita recipe vegan

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