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4 Ingredient Vegan Pesto Cheese Twists

Posted on February 8, 2021
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.
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Prep Time 10 minutes
Cook Time 27 minutes
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 Recipe

Swedish Inspired Meatballs & Gravy with Lingonberry Jam

Posted on January 29, 2021
Swedish Inspired Meatballs & Gravy Vegan

Vegan Swedish Meatballs & Home Made Gravy

This vegan home made Swedish inspired gravy works perfect with vegan meatballs. Whether they’re home made meatball or shop bought (I used The Curators Mushroom Meatballs for this) it will be a bowl of comfort food. Find the recipe that’ll give IKEA meatballs a run for its money.

Whats in the recipe?

Meatballs – No kidding. But for this recipe I’ve used shop bought ones to keep the cooking time nice and quick for this recipe. There are loads of vegan versions and brand out there right now so find a one that works for you. I used The Curators for this as they works perfectly with the sauce.

Lingonberry Jam- If you don’t have lingonberry, cranberry sauce will also work a dream. It’s just a sweet, tart berry jam to slice into the creamy gravy

Tamari- This helps give the gravy a delicious umami flavour. If you don’t have any I highly recommend getting some! You can substitute for soy sauce or even marmite will give an umami ‘meaty’ flavour.

Vegan Cream- I used Oatly cream, it’s slightly thicker than single cream.

Cornflour- This will help thicken the gravy. I’ve recommended 1 heaped tbsp but you can add a little more at a time to make it slightly thicker if you like just be sure not to add too much ad once as it thickens over time.

Plant based milk- To make the gravy go a little further I’ve added plant based milk, however if you wanted to simple double up the cream feel free! Just remember if you add double the cream, double the seasoning (mustard, garlic, pepper etc.)

Swedish Inspired Meatballs & Gravy Vegan

Swedish Inspired Meatballs & Home Made Gravy

IKEA inspired vegan Swedish meatballs and home made gravy complete with lingonberry jam. This is an epic comfort food dish full of flavour.
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Prep Time 8 minutes
Cook Time 20 minutes
Servings 2 People

Ingredients
  

  • 10 vegan meatballs I used The Curators Mushroom Meatballs for this recipe
  • 2 tbsp vegan butter
  • 250 ml vegan cream I used Oatly cream
  • 50 ml plant based milk Any plant based milk will work
  • 1 heaped tbsp cornflour
  • 1 level tsp garlic powder
  • 1 tsp dijon mustard dijon works best for this recipe
  • 1 tsp cracked black pepper
  • ½ tsp sea salt
  • 1 ½ tbsp tamari add a dash more if the gravy is looking pale

Serve with:

  • 250 g cooked rice
  • 3 tbsp lingonberry jam
  • 1 tbsp chopped parsley

Instructions
 

  • Bring a pot of rice to boil (if using basmati rice you want around 300ml water)
  • Start by melting the plant based butter in a deep frying pan then add the plant based meatballs, fry for around 6-7 minutes then remove the meatballs and set aside (leaving the flavoured butter in the pan)
  • Then add the cream, milk, cornflour, mustard, pepper, tamari, garlic and whisk together
  • After a few minutes stirring on a low heat (it'll give it time to thicken) season with salt, taste test and add a little more cornflour or milk depending on how thick or thin you like the texture of the gravy
  • Add the meatballs back to the gravy and top with lingonberry jam, chopped parsley and add the cooked rice
  • Add another pinch of black pepper and salt to each bowl full and enjoy!

Video

Notes

If the stock is looking a little pale, feel free to add another 1/2 tsp of dijon mustard and another tbsp of tamari, this will help with the colour (you will only need to do this if you've added more liquid to the stock to make it thinner)
 
Dinner Lunch & Light Bites Recipe

Vegan Toasted Fold Over Wrap

Posted on January 28, 2021
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
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
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 Recipe

Kimchi Slaw with Mushroom Burger

Posted on January 27, 2021
kimchi slaw vegan burger

Kimchi Slaw Recipe Perfect with Mushroom Burgers

This vegan kimchi slaw recipe is perfect for burger night. Packed with flavour this is one of my favourite recipes that can be put into sandwiches, salads or as a snack. Let’s get into the recipe.

What’s in the recipe?

Vegan Kimchi- Kimchi is not usually vegan friendly so keep your eye out in the supermarket if you’re buying it. I always buy Yutaka.

Mayonnaise- Again, most vegan mayonnaise companies have smashed it this year, so you can find a vegan friendly version in most supermarkets now. (woo!)

Iceberg Lettuce- Using iceberg works a dream due to the texture, it offers a delicious crunch with this slaw.

Carrots- Again, for the crunch and taste, it’s sweet and delicious and perfect for this. You can grate it or if you have a julienne shredder that works even better. I picked mine up from amazon for around £5.

Mushroom Burgers- I used The Curators mushroom burgers as they work so well with the kimchi but there’s no strict rule here, use whatever you have!

Gochujang- Gochujang is a delicious Korean fermented red paste made from chillies. Delicious. If you don’t have any or can’t find any, swap this out for a sriracha or a hot chilli sauce.

kimchi slaw vegan burger recipe

Follow my recipes on Instagram & Pinterest

kimchi slaw vegan burger

Kimchi Slaw Mushroom Burger

Kimchi slaw burger recipe using kimchi as the key ingredient for a delicious crunchy slaw in contrast to the mushroom burger. Pair this with my gochujang dressing idea and it makes the best burger in town! Vegan friendly too.
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Prep Time 5 minutes
Cook Time 12 minutes
Servings 2 People

Ingredients
  

For the Kimchi:

  • 1 tbsp kimchi
  • 1 small grated carrot
  • 1 baby gem lettuce shredded
  • 1 tbsp vegan mayo
  • 2 mushroom burgers I used The Curators Mushroom Burgers

For the dressing:

  • 1 tbsp gochujang if you can't find gochujang use hot sriracha
  • 1 tsp tamari
  • 1/2 tsp brown sugar
  • 1/2 tsp garlic powder
  • 2 sesame seeded burger buns
  • 2 tbsp vegan mayo mixed with 1 tsp sriracha

Instructions
 

  • Add a drizzle of oil to a pan and begin the fry the mushroom burgers (or if baking, follow the cooking instructions of the burgers you have)
  • Start by grating the carrot and finely slicing the iceberg lettuce then place in a mixing bowl with the kimchi (and a splash of the juice in the kimchi jar) along with the mayo and mix together
  • Prepare the gochujang dressing my simply mixing them all together in a bowl and set aside
  • Prepare the burger buns by adding the mayonnaise, sriracha mayo then layer up with more lettuce, the cooked burgers topped with a heap of the kimchi slaw
  • Drizzle the gochujang dressing on top and enjoy the delicious burger

Video

Notes

If you don't have gochujang or can't get ahold of any, use a hot chilli sauce such as sriracha
I used sesame seeded burger buns for this recipe
Any burger will work but The Curators Mushroom Burgers worked a treat with this recipe

If you like this recipe why not try my Kimchi Tortilla Wrap Hack (ready in 5 minutes)

kimchi cheese tortilla hack

Dinner Lunch & Light Bites Recipe

Vegan Banh Mi Sandwich

Posted on January 14, 2021
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 8 minutes
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 Recipe

Curried Cauliflower Noodle Soup

Posted on January 11, 2021
curried cauliflower noodle soup

Cauliflower Curried Noodle Soup

This has to be one of my go to dinners if and when I’m cooking for friends (but not in 2020 clearly). It’s thick, comforting and packed with flavour taking the humble cauliflower and transforming it into a key ingredient for this curried soup.

For a thinner texture, or for more stock feel free to add a little more water to this dish.

Noodle Soup Breakdown

Which noodes? I used Amoy medium noodles as they’re delicious and thick, perfect for this recipe. You can swap for thicker udon noodles.

What coconut milk? I use full fat however you can use the ‘lighter’ tinned milk but the consistency might be a little thicker.

How much stock? I like to add around 700ml of stock (made with boiling water and a stock cube) however If you like a thinner soup add around 1l, or if you are looking for a thicker texture, keep to around 500ml of stock (you want enough for the noodles to soak up).

What Broccoli?I’ve used tenderstem as the stalks work perfectly for crunch in this dish. You can use normal florets but I definitely recommend tenderstem instead. A good swap would be fine green beans for texture.

What if I like spice?Go on! Get generous with the chilli flakes when serving up, or go one step further and drizzle on that sriracha for extra FLAMES!

Is the ginger essential?  Yes! The ginger, garlic, chilli and onion are what give this dish the flavour! The spices give depth too but the first ingredients are essential to making a delicious stock.

curried cauliflower noodle soup

Watch the recipe video just below!

Find my recipes on Instagram and Pinterest

curried cauliflower noodle soup

Cauliflower Curried Noodle Soup

This has to be one of my favourite dishes yet. Creamy, thick, comforting and full of flavour. I've taken the humble cauliflower and given it a transformation into an absolute key ingredient in this curried noodle soup. Pass the fork and spoon and let's dive in!
4.34 from 3 votes
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Prep Time 8 minutes
Cook Time 18 minutes
Servings 2 People

Ingredients
  

  • 1 large white onion finely diced
  • 1 red chilli
  • Thumb sized piece ginger finely chopped
  • 4 cloves garlic minced
  • 400 ml tinned coconut milk full fat works best
  • 400 ml veg stock made with boiling water and stock cube
  • 1/2 tsp salt
  • 1 tbsp tamari optional

For the filling:

  • 1 large cauliflower
  • 300 g noodles I used amoy medium noodle, swap for udon
  • 100 g Tenderstem around 6-7 stems

Spices:

  • 1 tsp turmeric
  • 1 tbsp cumin
  • 1/2 tsp ground coriander
  • 1 tsp paprika
  • 1 tsp chilli flakes to garnish
  • 1/2 lime juice squeezed

Instructions
 

  • Method:
  • Add a drizzle of olive oil to a deep frying pan and add the finely chopped onion, ginger and chilli and fry for 4 minutes
  • Add the minced garlic and fry for a further minute
  • Toss in the chopped cauliflower florets, squeeze in the lime juice then add the spices and stir through for 3-4 minutes (add the tamari if using)
  • Pour in the stock and coconut milk and leave to simmer for around 10 minutes
  • Add the medium noodles (or udon depending on what you're using) and tenderstem, leave for heat for a further 4 minutes before serving up
  • Season generously, give a taste test adding any more spices if necessary (you might need a little more paprika for colour)
  • Sprinkle with chilli flakes and enjoy!

Notes

Which noodes? I used Amoy medium noodles as they're delicious and thick, perfect for this recipe. You can swap for thicker udon noodles.
What coconut milk? I use full fat however you can use the 'lighter' tinned milk but the consistency might be a little thicker
How much stock? Again I like to add around 700ml however you can add a little more to the dish if the noodles soak it all up, just remember to leave a few more minutes for the stock to absorb the flavours of the soup before serving
What Broccoli? I've used tenderstem as the stalks work perfectly for crunch in this dish. You can use normal florets but I definitely recommend tenderstem instead. A good swap would be fine green beans for texture.
What if I like spice? Go on! Get generous with the chilli flakes for serving, or go one step further and drizzle on that sriracha for FLAMES!

If you like this recipe why not try my Masoor Chickpea Dal

masoor chickpea dal vegan recipe

Dinner Lunch & Light Bites Recipe

Kimchi Cheese Tortilla Wrap Hack

Posted on January 8, 2021
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.
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Prep Time 5 minutes
Cook Time 5 minutes
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

Posted on January 6, 2021
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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
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

dessert Recipe

Christmas Biscuit Box

Posted on December 14, 2020
home made christmas biscuit box

Home Made Festive Vegan Biscuit Box

This Christmas I’m going to make 2 big biscuit boxes to share out between my family and Lewi’s. Filled with florentines, cookies and hazelnut bark this is going to be a delicious treat for everyone to tuck into with a cup of tea by the fire.

What’s in the box?

Well, this is up to you, however I’ve laid out some of my easier recipes to keep your time in the kitchen to a minimum and allow you to make multiple products with similar ingredients.

Florentines- These are possibly my favourite biscuit of all. Best when served from chilled to keep them in tact, they literally melt in the mouth.

Hazelnut Bark- This is brilliant, it’s just 2-3 ingredients (chocolate, hazelnuts and sprinkles) to make a delicious crunchy chocolate treat.

Cookies- I’ll link the recipe to my ultimate vegan chocolate chip cookies as these are perfect for a delicious treat to enjoy with the family.

Flapjacks- Now these aren’t in this biscuit box photographed but will definitely be in my next one so I’ll link that recipe here. Using the same ingredients as the florentines, they’re really easy to make!

christmas biscuit box

Hazelnut Brittle Recipe

120g pack of hazelnuts
80g chocolate (mint or orange flavour works well)
1 tbsp festive sprinkles of choice
1/2 tsp sea salt

Method

Preheat the oven to 200ºC

Place the hazelnuts on a tray and roast for 10 minutes

Once baked, spread out on a large place or lined baking tray

Melt the chocolate and coat the hazelnuts, mix until all the hazelnuts are coated, add the sprinkles on top and leave to set for around 30 minutes in the fridge

Enjoy!

 

vegan florentines

Find my recipes on Instagram & Pinterest

home made christmas biscuit box

Home Made Festive Biscuit Box

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings 25 biscuits

Ingredients
  

  • 3 tbsp coconut oil
  • 2 tbsp peanut butter
  • 3 tbsp light brown sugar
  • 80 g oats you can use porridge or steel cut for this
  • 1 tbsp raisins swap for dried cranberries
  • 50 g chocolate mint flavoured or orange is best!
  • 6 pretzels broken up for any Americans, these are the pretzel crisps not the bread.

Instructions
 

  • Simply mix all of the dry ingredients together in a bowl
  • Heat the coconut oil and peanut butter until melted then mix in with the dry ingredients then spoon a cookie size portion onto a baking tray, flatten then bake for 12 minutes at 180ºC
  • Cool, then melt the chocolate and top each florentine with a spoonful, add a few with the sprinkles on top then pop in the fridge to chill and set for 1 hour.

Notes

Add a pinch of sea salt to the top of each florentine for a delicious salty kick to balance out the sweetness.
Lunch & Light Bites Recipe Sides & Savoury Snacks

Vegan Caramelised Apple & Pork Sausage Rolls

Posted on December 14, 2020
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

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Vegan Caramelised Apple and Pork Sausage Rolls

Print Recipe
Prep Time 13 minutes
Cook Time 23 minutes
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