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Sides & Savoury Snacks

Lunch & Light Bites Recipe Sides & Savoury Snacks

Baked Falafels

baked vegan falafel


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




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


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)



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
Recipe Sides & Savoury Snacks

Slow Roasted Sweet Potato Wedges – With Homemade Pesto

sweet potato wedges


2 large sweet potatoes (organic preferably then you can leave the skin on)

1tbsp olive oil

1/2 tsp chilli flakes

1 tsp smoked paprika

1/2 tsp sea salt flakes


For the Pesto

1/4 cup pine nuts

2 tbsp olive oil

1 cup fresh basil

1 clove garlic

1/2 lemon squeezed

2 tsbp nutritional yeast

pinch salt





Preheat the oven to 160ºC

Slice the two potatoes down the centre (lengthways) and then slice into wedges around 3cm thick

Add them to a deep baking tray then coat in the olive oil, smoked paprika, chilli and salt *the deeper baking tray helps them hold moisture

Bake in the oven for 25 minutes, then take out, stir the potatoes then place back in the oven for a further 25 minutes

*tip, add a dash more olive oil if the edges are starting to burn and lightly cover with a sheet of tin foil*


For the Pesto

Simply blitz the ingredients together in a food processor and serve alongside the cooked wedges





sweet potato wedges
Recipe Sides & Savoury Snacks

Celeriac Chips

celeriac chips with nutritional yeast

1 small celeriac

1 tbsp rapeseed oil

1 heaped tsp smoked paprika

1tbsp nutritional yeast

large pinch of salt

sriracha mayo to dip the chips in

Preheat the oven to 180ºC

Slice to outer skin off the celeriac, then chop into 5cm thick chips

Pop the chips on a roasting tray with the rapeseed oil, pinch of salt, smoked paprika and nutritional yeast

Mix together and roast at 180°C for 35-40 mins until crunchy on the outside and soft on the inside

*my oven is pretty badass, so you may need to roast for an extra 10 minutes if not quite crunchy on the outside*

Enjoy with a sriracha dip

celeriac chips with nutritional yeast
Recipe Sides & Savoury Snacks

Roasted Acorn Squash Topped with Harissa

roasted acorn squash recipe

Roasted squash makes a perfect addition to any salad, pizza topping or simply enjoyed with a generous serving of home made harissa. 

It's super simple (my favourite kind of recipe) and great to make on a Sunday night ready for the week. 

roasted acorn squash recipe


1 acorn squash 

2 tsp olive oil

1/2 tsp dried thyme

1/2 tsp dried rosemary

generous pinch salt 

1 tbsp harissa dressing (optional)

1 tsp pine nuts


Preheat the oven to 180ºC

Slice the acorn squash down the naturally formed lines of the squash (if you don't have an acorn squash, simply chop into 3cm thick slices)

Drizzle the squash in the olive oil in a roasting tray and top with the dried herbs, give a good mix around and season with a generous pinch of salt

Roast for around 25 -30 minutes, turning after around 15 minutes 

For the last 5 minutes add the pine nuts to roast

Enjoy on top of a pizza, in a seasonal salad or simply on their own with my delicious harissa dressing

roasted acorn squash recipe
Lunch & Light Bites Recipe Sides & Savoury Snacks

Butternut Tart with Homemade Pastry

vegan butternut tart

This butternut tart is one of my favourite things to create at the weekend. Vegan pastry seemed a somewhat mystery to me however I seem to have found a delicious recipe that works a treat! 

For the Berries

1 heaped cup frozen berries ( I used blueberries & Blackberries)

1 tsp Cinnamon

1 tsp Ginger

1 tsp Coconut Sugar

1 cubed small braeburn apple

1 tbsp water


For the Crumble

½ cup large rolled oats

1/4 cup organic instant oats

½ cup melted coconut oil

2 tbsp maple syrup

½ tsp cinnamon

½ tsp ginger

vegan butternut tart recipe

For the filling


Fill a medium sized pot with water and add the cubed butternut squash, then gently boil for around 15 minutes


In a large frying pan add the spices and heat for around 60 seconds (this releases the aroma and flavour)


Add a glug of oil to the pan then gently fry off the onions


Add the minced cloves of garlic, gently fry until cooked then add the boiled butternut


Stir the ingredients together and set to one side (off the heat)


For the Tart


In a large mixing bowl sift the flour then add the rest of the dry ingredients (oat flour, salt, dried herbs and sugar


Stir together then add the cubed dairy free butter and mix with your hands


In a separate small bowl, mix 3tbsp cold water with 2tbsp oil then add to the pastry mix


Mix together with your hands until a dough is formed then wrap in cling film and leave to cool in the fridge for 30 minutes


*This is where I made the filling whilst waiting for the pastry to cool*


Flour a smooth surface and rolling pin, then begin to roll out your pastry until around 1cm thick


Take 4 greased tartlet tins (with removeable bases) and fill with the rolled pastry


Make sure the edges are the same thickness as the base, then prick with a fork to prevent soggy bottoms


Fill the tarts with the butternut and onion filling then place in the oven for around 35-40 minutes until the tart turns golden


Check on the tarts after around 30 minutes, if the butternut is catching, add a little circle of tin foil over the top, leaving the pastry exposed


Take out once cooked and garnish with pomegranate seeds and fresh thyme


vegan butternut tart
Dressings and Sauces Recipe Sides & Savoury Snacks

Charred Tenderstem with Tamari & Ginger Dressing


  • 220g Tenderstem®
  • 2 tbsp tamari
  • ¼ tsp chilli flakes
  • ¼ tsp chopped garlic
  • ¼ tsp chopped ginger
  • Salt & pepper
  • 1 tbsp sesame seeds


  • Bring a pan of water to the boil and gently simmer the Tenderstem® for around 3 minutes
  • Place a griddle pan on high heat adding the sesame seeds, then drain the Tenderstem® and add to the griddle
  • Leave on a high heat for around 3 minutes until one side is charred then add the sesame seeds
  • Turn the Tenderstem® and char the other side
  • In a small dressing dish, mix the tamari, garlic, ginger and chilli flakes
  • Place the Tenderstem® on a side plate, add the toasted sesame seeds and a drizzle the dressing over
  • Serve up with a delicious stir fry and enjoy as a side dish
charred tenderstem with ginger and tamari dressing
Tenderstem with oriental dip
Tenderstem with oriental dip
Recipe Sides & Savoury Snacks

Roasted Paprika Parsnip Chips

These are the perfect side dish to any meal. Whether you're making adding them to a buddha bowl, dipping them in sauce or serving them up to your kids, they are so easy to make and a perfect go-to snack.


  • 3 Peeled Parsnips 
  • 1 tbsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • Generous Pink of Salt & Pepper
  • 1 tbsp Vegetable Oil


  • Preheat the oven to 200˚C
  • Peel and chop the parsnips into 2cm thick chips
  • Place onto a baking tray and drizzle in the vegetable oil, ensuring all chips and coated
  • Evenly sprinkle the smoked paprika, garlic, salt & pepper
  • Bake in the oven for 35 minutes (give them a turn after 15 minutes)
  • If like me, you like them nice and crispy, give them another turn and bake for another 10 minutes
  • Enjoy!
Parsnip Chips Lucy and Lentils
Parsnip Chips Lucy and Lentils
Parsnip Chips Lucy and Lentils