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Oh my oh my. Have you ever created something by accident that was just totally the best thing you have ever made?! Well this week that actually happened TWICE to me, aside from this amazing burger recipe I made a sweet treat which I will share with you in another post later this week. BUT FOR NOW HOLY COW … actually no cow, all plants ūüėČ

The most delicious at home burgers ever. A blend of whole foods such as rice, tofu and chickpeas, smashed together with paprika, onion and coriander, sprinkled with salt and pepper and just a touch of BBQ sauce. Yum. This recipe takes just 5 minutes to prepare and 25 to cook … perfect burgers in 30 minutes. Fast food much?

INGREDIENTS:

  • 1 X 240G tin chickpeas in water
  • 1/2 block tofu (roughly 150-200g)
  • 4 chillies
  • 1/2 pack microwave rice (approx 125g cooked rice – I used mexican flavoured rice, see video below)
  • Good dash each of paprika, coriander, salt and pepper
  • 2 tbsp bbq sauce
  • Burger buns
  • Salsa
  • Salad

METHOD:

  1. Blend together the first 6 ingredients until a chunky mixture forms, do not over blend to mush, keep some bite in it
  2. Form into burger patties and place on a tray to cook at 180 degrees fan oven for 15 minutes, flip halfway and cook another 10 minutes
  3. Remove from the oven, place in buns, layering with salsa and salad
  4. Feel free to get creative with different toppings such as hummus, guac, veg, etc etc!

 

Happy Valentines Day everyone! Ah love is in the air. To be fair I am newly engaged so love is technically always in the air for me right now! Butttt what better way to share the love than over this rich, indulgent but still healthy chocolate and raspberry banana loaf. An amazing rich chocolate cake topped with chocolate ganache, chocolate strawberries, raspberries and sprinkled with beetroot powder – trust me this makes it!

INGREDIENTS:

CAKE:

1 cup almond milk

1 teaspoon vinegar

1 cup flour of choice

1/3 cup cacao powder ( http://bit.do/VEGAN_SUPPS 20% discount use code STEFUK )

1/2 baking powder

1/4 tsp salt

3/4 cup coconut sugar ( http://bit.do/VEGAN_SUPPS 20% discount use code STEFUK )

1/2 cup mashed banana

GANACHE:

3/4 cup cacao powder ( http://bit.do/VEGAN_SUPPS 20% discount use code STEFUK )

1/4 cup melted coconut oil ( http://bit.do/VEGAN_SUPPS 20% discount use code STEFUK )

1/4 cup pure maple syrup ( http://bit.do/VEGAN_SUPPS 20% discount use code STEFUK )

TOPPINGS:

Dark chocolate

Strawberries

Raspberries

1 tips beetroot powder ( http://bit.do/VEGAN_SUPPS 20% discount use code STEFUK )

METHOD:

  1. MIX TOGETHER ALL THE WET CAKE INGREDIENTS IN A BOWL
  2. MIX TOGETHER ALL THE DRY CAKE INGREDIENTS IN A BOWL
  3. COMBINE THE WET AND DRY INGREDIENTS
  4. PRE HEAT OVEN TO 180 DEGREES FAN OVEN
  5. POUR CAKE MIX INTO A BAKING TIN AND PLACE IN THE OVEN FOR 30-40 MINUTES (CHECK WITH KNIFE TO MAKE SURE IT IS COOKED THROUGH)
  6. MEANWHILE, MELT YOUR DARK CHOCOLATE AND COAT YOUR STRAWBERRIES, PLACE IN FRIDGE TO SET
  7. MIX TOGETHER THE GANACHE INGREDIENTS UNTIL WELL COMBINED
  8. REMOVE CAKE FROM THE OVEN, LET TO COOL, POUR OVER THE GANACHE, THE CHOCOLATE STRAWBERRIES, RASPBERRIES
  9. USING A SIEVE, SPRINKLE THE BEETROOT POWDER OVER THE CAKE IN A DUSTING FASHION
  10. CUT AND SERVE!

I think this is just a British favourite when it comes to cooked breakfast, but beans on toast is literally the bomb. Nothing beats it. Pure carbs and protein, perfect pick me up snack or pre and post workout meal. Also the best hangover cure incase you are feeling fragile after a night out (lolz.)

INGREDIENTS:

1 pepper, 1 onion
2 garlic cloves
1 TBSP BBQ SAUCE
1 tin chickpeas
1 tin 3 bean salad
1 x 400g tin chopped tomatoes
1 tsp each cumin, coriander, ginger, chilli powder,turmeric, black pepper and salt

2 slices toast

METHOD:

  1. ADD VEGETABLES TO PRE HEATED PAN.
  2. ONCE COOKED ADD SPICES AND COMBINE
  3. ADD CHOPPED TOMATOES, BEANS AND BBQ SAUCE
  4. BRING TO SIMMER AND COVER FOR 10-15 MINUTES
  5. POUR OVER TOAST!

Ah, nothing quite beats an icy drink post workout. Try this amazingly sweet and refreshing, yet protein packed and totally healthy vanilla protein frappe. A blend of coffee and protein powder to kickstart any day or recover from your daily workout. This drink has you sorted.

 

INGREDIENTS:

1 cup almond milk

2 cups ice

1 scoop vanilla protein powder

1 tbsp coffee

1 tbsp coconut sugar

METHOD:

  1. Blend until icy smooth!

What do some people say they can never give up and go vegan? Usually I hear the eggs and cheese excuse. Don’t get me wrong, I ate my fair share of both of these back in my day but as a vegan I have been “forced” to make healthier, cholesterol free options. And guess what … THEY TASTE SO DAMN GOOD!

INGREDIENTS:

2 -3 chillies (optional)

2 cloves garlic
1 x 400g package tofu,
2 tablespoons olive oil
1/2 teaspoon turmeric
1 teaspoon fine black salt, plus extra for sprinkling
1/2 cup chickpea flour

1 pepper

1/2 onion

Kale to taste

Vegan cheese (optional)
1 tablespoon arrowroot or cornstarch

METHOD:

  1. Chop up the garlic and chillies, add the tofu, olive oil, turmeric and salt to a blender and puree until smooth. Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.
  2. Preheat a large, heavy bottomed, non-stick pan over medium-high heat. Make sure that you use a large pan, as you need room to spread out the omelet and to get your spatula under there to flip.
  3. Pour over stir fried onion, kale and pepper
  4. When browning at the sides add vegan cheese and then flip over carefully (this is tricky! – see video)
  5. Once cooked through, add to plate with breakfast salad or potatoes!

Ah chocolate. The light of my life, the liquid running through my veins, my complete and utter happy place … Today I bring all you chocoholics a Christmas smoothie bowl, perfect for Christmas morning! Chocolate tasting, minty fresh and totally healthy yet so indulgent!

INGREDIENTS:

METHOD:

  1. Blend together the banana, mint, cacao powder, nibs and protein
  2. Pour into a bowl and top with granola, more nibs and berries!
  3. Top off with your cheeky advent chocolate reindeer!

Hey everyone! Wow long time no blog post …

I am back with a Christmas recipe that you will literally die over, it is the Vegan Christmas Roast! So last year I made a video remaking the Hot For Food Thanksgiving roast with a few adaptions and guess what? My family and I loved it so so much we want to make it for a second year in a row to bring to the Christmas table! Some may call me boring but you guys have not lived until you have tried this recipe.

INGREDIENTS:

  1. Tesco Cranberry Sauce
  2. Sweet potato mash ingredients:

    4 C peeled & diced sweet potato (approx. 3 large potatoes)

    1/4 C almond milk

    1 tbsp vegan butter

    1/2 tsp cinnamon

    1/2 tsp sea salt

    1/4 tsp nutmeg

    1/4 tsp ginger

    1/4 tsp black pepper

  3. Mushroom & lentil stew ingredients:

    1 C finely yellow onion

    1/2 C finely chopped celery

    1/2 C finely chopped carrot

    1/2 tsp thyme (fresh of ground)

    1/2 tsp sage

    1/2 tsp sea salt

    1/2 tsp ground pepper

    1/4 tsp nutmeg

    Handful mushrooms, roughly chopped

    2 garlic cloves, minced

    1 C cooked green lentils

    3/4 C vegetable stock

    1 tbsp cornstarch

    1 tbsp water

    extra ingredients:

    1 pkg vegan puff pastry (thawed from frozen in the fridge – should be kept cold)

    Brussel Sprouts  & Gravy

 

 

METHOD:

  1. Start by adding your mushrooms, carrots, celery, garlic and onion to a heated pan and cook for 5 minutes
  2. Add in your spices and mix well for another 2-3 minutes
  3. Once everything looks softened and cooked, add in your cup of vegetable stock and bring to a simmer
  4. Once this is simmering stir in your cornstarch mixture (cornstarch plus tbsp water) to draw the moisture out of the mix
  5. Whilst this is cooking, peel, chop and boil / steam your potatoes until soft
  6. Mix in the almond milk, butter and spices and mash together to make your sweet potato layer
  7. Once everything is cooked place a sheet of pastry horizontally into a baking tin (please see video for directions!) and be sure to cover both long edges of the tin
  8. Layer in your lentil stew mix, the sweet potato and top with cranberry sauce
  9. Add the second sheet of pastry vertically over the entire roast
  10. Be sure to tear off any excess pastry
  11. “Tuck” the pastry in and around the whole circumference of the roast to ensure everything is well sealed in
  12. Slash 3 light lines onto to allow some air to circulate whilst cooking
  13. For roast potatoes, chop up 2 large baking potatoes, drizzle with olive oil, sprinkle thyme, sea salt, onion powder and paprika
  14. Place the potatoes in the bottom of the oven and the roast in the middle
  15. Leave both to cook for 35-40 minutes or until they look bronzed and cooked!
  16. Serve with boiled sprouts and top with vegan gravy!

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