Browsing Category

Lunch & Light Bites

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

Ingredients
  

FOR THE BATTER

  • 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

Instructions
 

  • 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

TO MAKE THE DRESSING

  • 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

TO SERVE

  • 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!

Notes

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 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

Ingredients
  

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

Instructions
 

  • 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

Notes

  • 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

Ingredients
  

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

Instructions
 

  • 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

Notes

  • 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

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

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 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

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

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 Lunch & Light Bites Recipe

Vegan Banh Mi Sandwich

vegan banh mi sandwich

What is a Banh Mi?

A banh mi sandwich is a hybrid between Vietnam and France bringing together two beautiful things – bread and flavour!

Traditionally it’s made with pate’s and marinated meats but of course we’re making a vegan version! So I’ve used tofu as it carries flavour so well. Using a tofu press to make it perfect for a crispy edge, this is packed with flavour and texture.

What’s in a vegan banh mi?

Tofu- I find tofu carries flavour SO well. I used to hate it and viewed it as a bland white crumbly mess, however since learning how to prepare and cook it,  it’s now one of my favourite ingredients. You need to press / drain all the liquid, marinade in delicious ingredients like garlic and ginger and cook on a high heat!

Crunchy Baguette, You want something crunchy and delicious on the outside and beautifully and fluffy on the inside. The freshly baked bread aisle is the best place to find this in shops such as Lidl, Sainsbury’s, Tesco etc…

Vegan Mayo- What goes better with a crunchy baguette than delicious vegan mayo. I used Hellmans vegan mayo, trust me, it’s better than the original.

Sriracha – This is not a traditional ingredient as it doesn’t originate from Vietnam however it’ll add a lovely kick to this sandwich.


Find more recipes on Instagram & Pinterest

vegan banh mi sandwich

Vegan Banh Mi Sandwich

Vegan twist on the classic French- Vietnamese hybrid sandwich packed with tofu, pickled veg and sriracha. Full of flavour and perfect for making packed lunches.
Prep Time 10 mins
Cook Time 8 mins
Servings 2 People

Ingredients
  

  • 2 crunchy baguettes
  • 1 block firm tofu
  • 1 carrot
  • 4 radishes to pickle
  • 1/2 cucumber to pickle
  • 2 tbsp vegan mayo
  • 2 tbsp sriracha

To marinade the tofu:

  • 1 tbsp sesame oil
  • 1 1/2 tbsp tamari
  • 3 cloves garlic minced
  • 1 tsp sugar

Quick pickle for the radish & cucumber

  • 1 tbsp white wine vinegar or apple cider
  • 1 cup water
  • 1 tbsp sugar
  • 1 tsp salt

Instructions
 

  • Prep the tofu (can be done by hours in advance if preferred) by placing the block into a tofu press. If you don't have a press simply squeeze in kitchen roll to remove the moisture
  • Prep the pickles by slicing or using a julienne then add to a jar of the pickle mix (just vinegar, water, sugar and salt) and set aside for a few minutes
  • Mix the marinade in a large bowl, slice the tofu into squares, then in half to make a triangle shape and add to the marinade, toss to ensure it's all coated then fry for around 4 minutes on each side until crispy
  • Prep the baguettes by slicing in half, adding a thick layer of vegan mayo and a dash or sriracha mayo
  • Layer up with lettuce, the fried tofu, top with the pickled radish, cucumber and carrots, top with a little more sriracha and enjoy!

Notes

If pressing the tofu:
I used @tofutureltd press:
Remove the packaging from the firm tofu
Place the tofu on the middle tray, place the lid over the top
Using the bands on the side attach the lid to the base and set aside
You can set aside hours before, or if you're strapped for time, place the press on the tightest band and set aside for 10 minutes
Pickles - You can make the pickles 10 minutes in advance or a whole day in advance if you fancy! They work perfectly in salads too.
Cooking the tofu: Use a high heat and a good quality pan to prevent it sticking, fry in a drizzle of sesame oil if you don't have a non stick pan.
 

If you like this recipe, why not try my Kimchi Cheese Wrap Hack

kimchi cheese tortilla hack

Dinner Lunch & Light Bites Recipe

Kimchi Cheese Tortilla Wrap Hack

kimchi cheese tortilla hack

Tortilla Wrap Hack – Kimchi Cheese Edition

This tortilla hack seems to be storming the internet and for good reason. It’s simple, delicious and so easy to make for lunch or dinner. This time I’ve filled mine with kimchi, vegan cheese and sriracha with spinach and tomatoes.  This tortilla toasted wrap was made on a whim but ended up being one of my favourite lunch time recipes to date.

What will you need?

Tortilla wrap, this can be white, wholegrain, seeded, you name it.

Kimchi, the flavour maker in this recipe. Kimchi is a Korean food which consists of fermented cabbage.

Sriracha mayo, again bringing the heat, this is a delicious sauce to add.

Vegan Mayo, to add a creamy texture.

Vegan cheese, I used a smoked gouda but you can use whatever you have in the fridge!

Sesame seeds, for a little bit of texture

Spinach and tomatoes, to get a little fruit and veg into your meal of course.


Find my recipes on Instagram and Pinterest.

kimchi cheese tortilla hack

Kimchi Cheese Tortilla Wrap Hack

This tortilla wrap hack is taking over the social media world so I thought I would share one of my favourite ways to enjoy it! Filled with vegan cheese and kimchi this is packed with flavour.
Prep Time 5 mins
Cook Time 5 mins
Servings 1 Person

Ingredients
  

  • 1 tortilla wrap
  • baby spinach handful
  • 25 g vegan cheese I used Follow Your Heart Smoked Gouda
  • 3 vine tomatoes
  • 1 1/2 tbsp kimchi
  • 1 tbsp vegan mayonnaise
  • 1 tsp sesame seeds white or black
  • 1 tbsp sriracha mayo

Instructions
 

  • Place your grill or toastie machine on to get nice and hot
  • Slice from the centre of the rap to one edge
  • Think of the tortilla as four quarters, piling the ingredients onto each side
  • I layered the spinach & sriracha on one quarter
  • Cheese & tomato on another
  • Kimchi on the third
  • Mayo and sesame seeds on the final quarter
  • Fold the tortilla in on itself on each quarter to create a layered quesadilla looking sandwich
  • Toast or grill for around 5 minutes until delicious and crispy
  • Top with more sriracha and enjoy!

If you like this, why not try my Kimchi, Pesto Grilled Cheese

kimchi grilled cheese vegan recipe

Dinner Lunch & Light Bites Recipe

Roasted Pepper & Garlic Pasta

roasted pepper and garlic pasta

Easy Roasted Pepper Pasta Recipe

Perfect for batch cooking, this roasted pepper and garlic pasta dish can be doubled up in portions or frozen. The sauce can be whipped up and popped into freezer bags for evenings where you’re not sure what to cook. Simply heat until creamy and smooth and stir in with cooked pasta. Delicious!

Let’s Get Into The Recipe

Garlic- I’ve kept the skins on for this recipe as it helps prevent the garlic cloves from burning in the pan when roasting. You can peel them off before adding to the blender but it works just as well with the skin kept on.

Peppers- I’ve used bell peppers for this recipe however it will also work for romano peppers.

Dried Herbs- I’ve used a mix of dried basil, thyme, rosemary and sage as these work beautifully together. It can be adapted to what you have in your cupboards but just remember you want around 2 tbsp of herbs to make sure the flavour comes through.

Vegan Mozzarella- This isn’t an essential ingredient but if you want a cheesy pasta, add a good handful (around 80g) to make this the ultimate comfort food. If you’re a nutritional yeast lover, simply swap the mozzarella for around 1tbsp of nutritional yeast instead.

Vegan Creme Fraiche-  I used a vegan creme fraiche (oatly) however you can use vegan single cream. Note it’ll be a little thinner in texture. You can always thicken it by adding a handful of cashew nuts.

Salt & Pepper- Don’t forget to season generously with salt and pepper. Pasta loves nothing more than these two ingredients so don’t scrimp! I season the water to boil the pasta as well as the veg before roasting, and then another pinch to the sauce for good measure.

roasted pepper and garlic pasta

Find my recipes on Pinterest and Instagram

roasted pepper and garlic pasta

Roasted Pepper & Garlic Pasta

Easy and delicious roasted pepper and garlic pasta dish. Just a few key ingredients to make this, and perfect for batch cooking. The sauce can be made in advance and frozen for evenings where you can't be bothered to cook.
Prep Time 5 mins
Cook Time 45 mins
Servings 4 people

Ingredients
  

  • 2 bell peppers
  • 1 red onion
  • 3 cloves garlic skin on
  • 1 tbsp olive oil
  • 125 ml plant based milk
  • 150 ml vegan creme fraiche sub for vegan single cream *will be thinner in texture
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • Large pinch salt & pepper
  • 1 tbsp olive oil to add to the blender
  • Handful of vegan mozzarella optional
  • 5-6 Tendetstem

Instructions
 

  • Roughly chop the peppers and quarter the onion, add to a tray with 1 tbsp olive oil, the dried herbs and garlic cloves to roast for 40-45 mins at 180°C
  • Add approx 200g dried pasta (enough to serve 4) to a pot of boiling water, and cook until al dente. Add the tenderstem to a steaming rack above the pasta, or simply add to the pot with the boiling pasta for the last 5 minutes of cooking
  • Once the veg is cooked, add to a blender along with the oat milk, creme fraiche, olive oil, salt and pepper and blitz until smooth
  • Drain the pasta (saving a bit of water) then mix together with the pasta sauce, on a low heat, adding in the mozzarella (optional ingredient). taste test adding a little more dried basil if needed
  • Add the tenderstem on top, sprinkle another pinch of salt and black pepper over the top and enjoy!

Notes

Swap vegan cheese for 1 tbsp nutritional yeast
If you want this extra thick, sub the plant based milk for 125ml of more vegan single cream
You can use fresh pasta, just follow the cooking instructions as it'll need less time boiling
 

If you like this recipe why not try my 15 Minute Tomato & Herb Pasta

15 minute tomato pasta vegan

Lunch & Light Bites Recipe Sides & Savoury Snacks

Vegan Caramelised Apple & Pork Sausage Rolls

vegan pork and apple sausage rolls

Vegan Friendly Apple, Red Onion & Pork Sausage Rolls

These vegan friendly caramelised apple and ‘pork’ sausage rolls are possibly my favourite yet. They’re so easy to make so don’t be fooled into thinking this is a tough recipe. Puff pastry, vegan sausages, a red onion and an apple is pretty much all you need!

Lets get into the recipe…

Puff Pastry- There’s no need to spend hours folding layers and layers to make puff pastry. I buy shop bought as pretty much most of the pre-made puff pastry is accidentally vegan friendly.

Bramley Apple- Again, you can use any apples you have in the house, I just find Bramley’s work well as they’re slightly larger and more crispy in flavour.

Vegan Sausages –I love using the Linda McCartney ones as they have the best texture for sausage rolls. There are a few options in the vegan range, so simply buy whichever you fancy giving a go.

Tamari- This is my secret ingredient in so many recipes. This time tamari works perfectly as a glaze for the pastry to give a beautiful and almost cheesy flavour on top. Tamari is just a gluten free soy sauce.

Sugar- This helps caramelise the apple and red onion perfectly. You can use 1 or 2 tbsp to make this a little sweeter if you have a particularly sharp bramley apple.


vegan apple and pork sausage rolls

 

Cooking Tips:

Caramelising- Cooking the red onion and bramley apple, along with the sugar is better on a lower heat. If you set aside around 10 minutes to slowly fry the two, it’ll help with the caramelisation of them. Be generous with the olive oil to fry too. You can make this in advance and pop in an airtight container in the fridge to come back to the next day.

Brush the pastry- Brushing the pre-cooked sausage rolls with tamari will help give a beautiful coating. You can swap tamari for soy sauce but definitely recommend investing in tamari as I use it in nearly all of my recipes.

Don’t add the hot filling to the pastry- If you’re not rushed for time, allow the filling to slightly cool before adding to the pastry as this will heat it up and make it a little more difficult to work with.


vegan pork and apple sausage rolls


Find my recipes on Instagram and Pinterest

Vegan Caramelised Apple and Pork Sausage Rolls

Prep Time 13 mins
Cook Time 23 mins
Servings 18 sausage rolls

Ingredients
  

  • 1 sheet puff pastry
  • 1 1/2 large British Bramley apple's
  • 1 red onion
  • 1 tbsp olive oil
  • 1 tsp ground fennel seeds optional
  • 1 tbsp caster sugar
  • 6 vegan sausages I used Linda Mccartney
  • 1 tbsp tamari
  • 1 tbsp poppy seeds

Instructions
 

  • Dice the onion and Bramley apples then fry on a low heat with the olive oil, ground fennel seeds and sugar for around 20 minutes until beautifully caramelised
  • Preheat the oven to 200ºC
  • Microwave the vegan sausages for 2 minutes to soften then crumble up in a bowl then mix with the apples and onion
  • Roll out the sheet of puff pastry, slice in half, then add the sausage mix to each half
  • Fold over the pastry then seal by prodding the edges with a fork
  • Brush over the tamari to get a beautiful glaze
  • Sprinkle on poppy seeds over the top
  • Bake for 20-25 minutes depending on your oven

If you like this recipe why not try my Cranberry Sausage Rolls

vegan sausage rolls recipe

Dinner Lunch & Light Bites Recipe

Miso Nikomi Udon

miso soba noodle soup vegan

Miso Soba Noodle Soup Recipe

This Miso Nikomi Udon (which means cooked miso soup) is delicious, full of flavour and packed with umami from the miso, tamari and mushrooms. Ready in less than 20 minutes this has to be one of my favourite week night comfort foods.

Recipe Breakdown

Clearspring White Miso- I used the Clearspring white miso paste for this recipe as it’s a little sweeter and lighter in colour. Add 1 heaped tbsp to the soup just a few minutes before serving.

Mushrooms- You can use any mushrooms you like however I used a mix of mushrooms such as oyster, shiitake, chestnut and chantarelle for a delicious mix of texture and flavour.

Udon- This is a type of wheat based noodle. It’s thicker than ramen or soba and perfect for soups and broths. You can use any thickness of noodle for this really however I definitely recommend udon.

Tamari- Tamari is just a gluten free soy sauce but carries a slightly different flavour. It adds a delicious kick of umami and works perfectly with mushrooms.

Sesame oil- Using sesame oil to fry the mushrooms adds a delicious nutty flavour and also works better on a high heat.

miso soba noodle soup vegan


Cooking Tips

Finely chop 1/2 the ginger then grate in the other 1/2 to the stock

Fry the mushrooms with the garlic, ginger and chilli on a medium-high heat to get a delicious crisp edge, then set aside a good spoonful to place on top of your soup just before serving to keep them lovely and crispy

Add the miso towards the end of the recipe, this helps keep the delicious flavour

Squeeze ver 1/2 lime to get a zingy pop of flavour to accent the miso

Finely grate the carrot to top then blanch in the hot soup for a 1-2 minutes before serving to slightly soften

miso udon soup vegan


 

Find my recipes on Instagram or Pinterest

Miso Nikomi Udon

A delicious vegan friendly udon soup packed with flavours of ginger, garlic and most importantly white miso. The mushrooms are seared with tamari and sesame oil making them delicious and crispy, perfect for topping this soup.
Prep Time 5 mins
Cook Time 10 mins
Servings 2 people

Ingredients
  

  • 1 red chilli
  • 3 cm piece of ginger
  • 1 tbsp sesame oil
  • 1 tbsp tamari
  • 3 cloves garlic
  • 200 g mixed mushrooms
  • 120 g udon noodles
  • 800 ml boiled water
  • 1 heaped tbsp white miso paste

To top:

  • Grated carrot
  • 1 lime
  • 1 tbsp sesame seeds
  • 3 spring onions

Instructions
 

  • Start by adding the sesame oil and tamari to a deep pan, place on a medium heat then add the finely chopped ginger and chilli then fry for around 3 minutes
  • Fry the garlic off for a further 2 minutes
  • Add the mushrooms and fry on a high heat for 6 minutes
  • Add the water, noodles and miso paste and heat for a further 3 minutes
  • Serve up with grated carrot a squeeze of lime, finely chopped spring onions and a sprinkle of sesame seeds

Notes

*top tip, set some of the fried mushrooms aside to place on top at the end to keep them delicious and crispy

If you like this recipe, why not try my peanut tofu ramen.

chilli peanut tofu ramen vegan