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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 
 

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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
Breakfast Lunch & Light Bites Recipe

Smokey Bean Shakshuka (Student Style)

bean shakshuka recipe

Ingredients:

2 tins of baked beans (any brand will do)

1 red onion

3 cloves garlic

1 red pepper

2 heaped tsp smoked paprika

1 tsp ground cumin

large pinch salt & pepper 

scoop of vegan thick cream (I used Oatly)

 

Toppings

1 tsbp harissa (recipe here)

1/2 avocado

fresh bread, maybe sourdough 

Method:

Finely chop the red onion, and fry in a skillet pan with a little olive oil 

Fry on a low medium heat for a few minutes 

Chop the pepper into small bite size chunks  and add to the pan and cook for a further 5 minutes

Add the 3 minced cloves garlic and fry for a further minute until browned

Add the 2 tinned beans and add the paprika, cumin, salt and pepper and stir slowly

Taste test, then serve up straight out of the skillet and top with vegan cream

Enjoy!

 

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bean shakshuka recipe
Dinner Lunch & Light Bites Recipe

Leek, Cavolo Nero & Sweet Potato Tart

vegan leek and sweet potato tart

Ingredients

2 large leeks

2 medium sweet potatoes

150g cavolo nero (around four stalks)

3 cloves garlic

1 sheet shortcrust pastry (homemade or shop bought, no judgement here!)

Pea shoots to garnish

 

Spices

1 tsp cumin

1tsp sage

½ tsp ground coriander

½ tsp fennels seeds

Large pinch salt & pepper

Method

Preheat the oven to 180ºC

Chop the sweet potato into roughly 4cm cubes, drizzle in olive oil then roast at 180°C for 20 minutes

While the sweet potato is baking, finely chop the leek (as you would an onion) and gently fry in a drizzle of olive oil

Once the leeks have softened add 3 minced cloves or garlic and fry for a further 1 minute

Add the sage, cumin, coriander, fennel, salt and pepper to the pan

Chop the Cavolo Nero then add to the pan and gently heat for a further 5 minutes

If using ready rolled pastry, add to a large tart dish with a removable base and prod the base with a fork 3-4 times to prevent the dreaded soggy bottom

Place a sheet of baking parchment with baking beads (or dry rice will do) on top of the tart then pop the tart in the oven for a blind bake for 15 minutes

Take out of the oven, remove the baking beads and parchment and add the leek, sweet potato and cavolo nero into the tart case then bake for a further 5 minutes

Take out of the oven and garnish with fresh pea shoots. I also topped the tart with harissa however this is completely optional

Enjoy

vegan leek and sweet potato tart
vegan leek and butternut tart
Dinner Lunch & Light Bites Recipe

Spinach Pesto Pasta

spinach pesto pasta vegan

Ingredients

For the pesto
1 Cup Basil
1 Cup Spinach
1 Large Clove Garlic
1 tbsp Nutritional Yeast
1/2 Squeezed Lemon
1/4 Cup Olive Oil
Large Pinch Salt

75g gluten free pasta 

Handful piccolino tomatoes

2 tbsp pine nuts

Method:

Blend the pesto ingredients together in a food processor until smooth

Bring fusilli to boil for around 6 - 8 minutes (depending on cooking instructions)

Drain the water then add the pesto to the pot to heat through

In a separate pan add a handful of piccolino tomatoes and 2 tbsp pine nuts then gently toast 

Serve up the pasta and top with the tomatoes and nuts and fresh basil

Enjoy

spinach pesto pasta vegan