Browsing Category

Lunch & Light Bites

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 mins
Cook Time 7 mins
Servings 2 People

Ingredients
  

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

Instructions
 

  • 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

Dinner Lunch & Light Bites Recipe

One Pot Vegan Meatball Pasta Bake

vegan meatball pasta bake

Easy Vegan Meatball Pasta Bake, One Pot Meal

Keeping dinner time recipes quick and easy with this vegan friendly meatball pasta bake. Made in just one pot, this saves on the washing up and can be whipped up in no time, brilliant for popping in the oven and leaving, or to bubble away on the stove top. Lets get into this simple plant based recipe!

Whats in this meatball pasta bake?

Vegan Meatballs- You can use homemade meatballs, but this recipe is for those who want something delicious and fast! I’ve just shop bought ones for this recipe to save on time and fuss.

Tinned Tomatoes- cheap and easy to use, I chose chopped tomatoes as opposed to plum, but no worries if that’s all you have. Just give the tomatoes a chop while in the pot.

Red onion- Red onion or white onion will work for this recipe, I chose red as I just prefer that flavour whilst used in tomato based sauces.

Garlic- The key ingredient for a delicious tomato based sauce, I used 4 cloves but feel free to add one more for all you garlic lovers out there.

Dried herbs and spices- I’ve used a mixture of basil, oregano, smoked paprika and marjoram (if you don’t have this substitute for thyme and a sprinkle of chilli flakes).

Dried Pasta- Pretty much any pasta will work with this so feel free to use a spaghetti, tagliatelle or any shape!


vegan meatball pasta bake

Toppings

Vegan Cheese- I used a vegan mozzarella style cheese but you can easy swap for vegan nutritional yeast which will work like a parmesan topping. You can add the cheese right at the end or pop it back on the stove / in the oven for a further 5 minutes to help it melt.

Pine Nuts- These aren’t essential but I love adding them for texture for a bit of crunch.

Fresh Basil- This will always bring a pot of pasta to life, it’s fragrant, delicious and works a dream.

vegan meatball pasta bake

Vegan Meatball Pasta Bake

No fuss, easy one pot vegan meatball pasta bake on the table in 40 minutes. Perfect for week night meals and leftovers for lunch the next day. Plant based recipe with home made sauce.
Prep Time 7 mins
Cook Time 37 mins
Servings 2 people

Ingredients
  

  • 1 red onion finely diced
  • 4 large cloves garlic finely diced
  • 8 vegan 'meat' balls shop bought or home made
  • 250 g dried pasta
  • 400 g tinned tomatoes
  • 500 ml water feel free to boil the water and add a stock cube for extra flavour
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 1 tsp smoked paprika
  • 1/2 tsp marjoram
  • 1 tsp brown sugar or caster sugar
  • Large pinch salt & pepper
  • 1 tbsp nutritional yeast optional ingredients to give 'parmesan' style topping
  • 50 g grated vegan cheese optional

Instructions
 

  • Preheat the oven to 200°C
  • Sweat off the chopped onion and garlic with a glug of olive oil (in an oven proof pan)
  • Afer around 5 minutes, add in all of the other ingredients (apart from the cheese and nutritional yeas) stir together then pop in the oven for 35 minutes
  • Top with the vegan cheese and continue to bake for a further 5 minutes
  • Season again, sprinkle nutritional yeast & enjoy

If you like this recipe why not try my simple garlic & tomato pot.

15 minute tomato pasta vegan

 

 

vegan meatball pasta bake

vegan meatball pasta recipe

Dinner Lunch & Light Bites Recipe

Leftover Lettuce – Vegan Grilled Lettuce Recipe Idea

leftover grilled lettuce recipe lucy and lentils

Leftover lettuce? I have a brilliant grilled recipe that will turn limp lettuce into a flavour sensation!

Leftover lettuce is one of the most wasted products in the U.K, usually ending up in the bin. However this grilled lettuce recipe is brilliant and will help prevent food waste. You can use whichever sauce you would like to use with this, to fit the style of dinner you’re having. Vegan friendly and served with grilled tofu and noodles, this is perfect for mid week meals.

This recipe was in partnership with Love Food Hate Waste and Panasonic over on my instagram page

Whats in the recipe?

Leftover Lettuce- You can use any leftovers, don’t worry if you don’t have the full head of lettuce, just use the leftovers. I quartered an iceberg lettuce and grilled each quarter.

Dressing – the dressing is the key to this recipe. It is packed with flavour and allows the tofu and lettuce to really take on the spice, oil and umami and transform it. It’s made up of sesame oil, soy sauce (or tamari) chilli, ginger and garlic. It’s a great dressing for tofu and veggies in other recipes too.

Noodles- You can use thick udon noodles or slightly thinner in texture noodles for this dish. If you are gluten free I find rice ribbon noodles will be best.


leftover lettuce recipe vegan idea food waste

Cooking Tips:

Double up the sauce- If you want to drench your noodles in the sauce, simply double it up.

More leftovers the better – you can use pretty much any veggie to accompany this dish, cauliflower leaves will also work for this recipe, follow exact instructions for the lettuce leaves.

Brush the dressing over – using a pastry brush (the kind you find to egg wash) to glaze the tofu, lettuce and radish will help get an even coating.


leftover lettuce recipe ideas


Follow me on Instagram and Pinterest

leftover grilled lettuce recipe lucy and lentils

Leftover Lettuce Recipe - Garlic & Chilli Glazed Grilled Lettuce

Leftover Lettuce? Romaine, iceberg or butterhead, you can use any leftover lettuce to make this delicious grilled vegan friendly recipe served with noodles and tofu. Delicious and packed with flavour, this turns limp lettuce into a delicious crunchy flavour carrier!
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Servings 2 people

Ingredients
  

  • 2 romaine lettuce or 1 iceberg lettuce quartered Any kind of lettuce will work, don't worry if you don't have a full head of lettuce either, just use leftovers
  • 3-4 radishes you can use leftover carrot, courgette, or cabbage for this too
  • 250 g firm tofu
  • 1 tsp black sesame seeds
  • 1 tsp white sesame seeds
  • 190 g noodles either medium wheat noodles or udon noodles

For the sauce / dressing

  • 4 tbsp sesame oil
  • 2 tbsp soy sauce or tamari
  • 1 clove minced garlic
  • 3 cm piece ginger minced
  • 1 tsp chilli flakes
  • 1 tsp brown sugar it 1 tbsp maple syrup

Instructions
 

  • Start by placing the Combi Steam Oven on Grill Setting 1, let it heat up (grill, temp 200ºC)
  • In the meantime chop the tofu, radish and quarter the head of lettuce, mix together the sauce ingredients and drizzle over the lettuce and tofu (leave 1 tbsp of the sauce to coat the noodles)
  • Place the tofu on the metal wire rack and grill for around 7 minutes, then flip onto the over side and add the quartered lettuce leaves and radish to the grill, pop back in for another 7 minutes
  • Pop the noodles into a microwave safe bowl submerged in water and microwave for around 2.5 minutes
  • Once hot, drain the water and add the remaining sauce and stir through
  • Serve with the tofu, radish and lettuce and drizzle a little chilli sauce or soy sauce over the top along with the sesame seeds

Notes

*Cooking tips, you can always double up the sauce if you want your noodles to be drenched in it too!
*You can use any leftover veggies to accompany this dish, cauliflower leaves will also work for this recipe, follow exact instructions for that too.
*Using a pastry / egg wash brush to glaze the tofu, lettuce and radish will help get an even coating 

If you like this recipe why not try my 20 minute peanut butter curry

vegan peanut butter chickpea spinach curry

 

leftover lettuce recipe

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

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