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Lunch & Light Bites

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
Lunch & Light Bites Recipe Sides & Savoury Snacks

Leek & Sweet Potato Cakes

sweet potato and leek patties

Ingredients

2 leeks 

2 sweet potatoes 

3 cloves garlic 

1 red onion 

½ tsp sage 

2 tbsp olive oil 

¼ tsp salt 

½ cup gram flour (chickpea flour)

¼ cup cooking oil (I used vegetable)

 

Method

Finely dice the red onion and leek then gently fry in a tsp of olive oil

Meanwhile dine the sweet potato into approx 3cm cubes then pop in the microwave for 4-5 minutes to soften 

After the red onion and leek has softened, micne the garlic cloves then add to the pan 

Pop all of the ingredients into a food processor, followed by the sage, gram flour, salt and blitz

Depending on the size of your sweet potatoes, the mix should be firm enough for you to mould into the patty/cakes, if it is completely sticking to your hand, add more flour ¼ cup at a time until you can easily mould the mix

Add the oil to a deep frying pan until piping hot, then add the sweet potato cakes and fry on each side for around 3-4 minutes until golden, then flip and cook for the same amount of time

You can choose to bake the sweet potato patties for 22 minutes at 180ºC turning them after half the time

 

Serving Suggestion Per Person

1 fluffy pitta

2 tbsp sriracha 

¼ cucumber sliced or peeled

¼ avocado 

1 tsp sesame seeds

Spoonful of dairy free yogurt 

sweet potato and leek patties
sweet potato and leek patties
Lunch & Light Bites Recipe

Jackfruit Banh Mi Buns

Banh Mi Buns Vegan

Ingredients:

 
-2 x seeded rolls (I used Genius GF)
-400g tin young jackfruit 
-1/2 cucumber, thinly sliced 
-1 red pepper, thinly sliced
-2 tbsp smoked paprika
-1 tbsp tamari
-1tsp chilli flakes
-large pinch salt 
-serving sriracha mayo, 
-1 fresh lime
-1 tbsp sesame seeds 
-fresh coriander
 
 
 

Method:

 
-Slightly pull apart the jackfruit and pop into a small bowl, then mix with the paprika, tamari, chilli flakes and oil and massage together 
-Gently fry the jackfruit in a small pan for around 7-8 minutes in a little olive oil 
-Prepare the buns by slicing down the middle and filling with the sliced cucumber and pepper
-Add the jackfruit on top then generously add the sriracha mayo, squeeze fresh lime and top with sesame seeds and coriander 
 

<Back To Recipes

Banh Mi Buns Vegan
Dressings and Sauces Lunch & Light Bites Recipe

Walnut Pesto Pasta

walnut pesto pasta

Ingredients 

Walnut Pesto

1 cup fresh basil leaves

1/4 cup extra virgin olive oil

1 clove garlic

2 tbsp nutritional yeast

3/4 cup walnuts

1/2 lemon squeezed 

Large pinch sea salt 

 

2 serving portions fusili pasta

6 vine tomatoes whole 

2 tbsp pine nuts

Method

Add 2 portions of pasta (I used fusili) to a pot of simmering water, with a large pinch of salt, and allow to gently boil for around 8-10 minutes depending on cooking instructions

In a small frying pan, add a tsp of olive oil and gently fry the whole tomatoes with a pinch of salt and pepper, then after around 5 minutes add the pine nuts and gently toast

Whilst the pasta boils, add all of the pesto ingredients to a food processor* and blitz until creamy * If you don't have a food processor you can use a pestle and mortar

Once the pasta is cooked, drain the water and add the pesto and the pasta back to the pot, mix together and serve into two bowls

Add the tomatoes and toasted pine nuts on top and garnish with fresh basil

Enjoy

 

walnut pesto pasta
walnut pesto pasta
Lunch & Light Bites Recipe

The Ultimate Vegan Grilled Cheese

kimchi grilled cheese vegan recipe

Kimchi & Pesto Grilled Cheese & It's Vegan! 

Ingredients

2 slices seeded sourdough 

3 tbsp kimchi (I use Biona, Clearspring or Barrel & Bone)

2 tbsp homemade pesto *recipe here*

50g Violife Pizza Cheese (this melts the best)

pinch salt 

 

Method

I use a toastie grill to get the deep lines however you could do this with a skillet, a simply frying pan with a little oil, or under the grill

Add the slices of sourdough to the grill to toast on the inside first

Once toasted, load it up with the kimchi, followed by the slices of 'cheese' then layer the other slice with homemade pesto and pop on top (pinch of salt & pepper optional)

Place the loaded sandwich into a toastie grill, pan or under the oven grill to toast the outside and melt the cheese

Enjoy. Every. Mouthful.

kimchi grilled cheese vegan recipe
kimchi grilled cheese sandwich
Breakfast Lunch & Light Bites Recipe

Savoury Turmeric & Oat Pancakes With Roasted Tomatoes

vegan savoury crepes

Ingredients

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 

Method

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

Enjoy! 

vegan savoury crepes
vegan savoury turmeric crepes