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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!

 

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!

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!

1.THE VEGAN BIG MAC:

2 Fry’s Family meat free burgers
1.5 sesame seed rolls
Shredded lettuce
1/4 onion sliced
2 slices violife vegan cheese

Gerkins

Sauce:
1/2 cup vegan mayonnaise
2 tbsp French dressing
3 tsp relish
1 tsp sugar
1 tsp red wine vinegar
1 tsp ketchup
1/8 tsp salt

METHOD:

  1. Peel, slice and steam potatoes until cooked
  2. Add to a baking sheet along with burger patties and cook for 20 minutes (flip burgers halfway)
  3. Slice the onion and lettuce
  4. Mix together the sauce ingredients until well combined
  5. Layer the burger with patty, sauce, onion, lettuce, cheese until all ingredients used
  6. Top the burger with a sesame bun and sprinkle chips with salt

2. THE VEGAN NANDOS

2 Quorn vegetable burgers
2 wholemeal pitas
2-4 tbsp nandos sauce
Nados peri salt
250g potatoes
Shredded lettuce
Tomato
Spicy Mayo such as sriracha

METHOD:

  1. Peel, slice and steam potatoes until cooked
  2. Dip burgers into Nandos sauce to marinate
  3. Add to a baking sheet along with chips and cook for 20 minutes (flip burgers halfway)
  4. Remove from oven and sprinkle chips with peri salt and return for 5 more minutes
  5. Toast pitas, fill with burger, lettuce, tomato and mayo
  6. Serve with chips and salad

 

3. CHUNKY MONKEY BEN N JERRY

2 frozen bananas
1/2 scoop vanilla protein powder
2 tbsp cacao nibs
2 tbsp walnuts
30g vegan fudge (i used free from factory)
1 tbsp syrup
1/2 tbsp cacao powder

METHOD:

  1. Blend the bananas, protein, vanilla until smooth
  2. Stir in half of the nibs, fudge and walnuts
  3. Pulse once to mix in
  4. Scoop out and top with other half of nibs, fudge, walnuts
  5. Mix together the syrup and cacao for a chocolate sauce!

 

FULL VIDEO HERE!! 

Hello everyone! Welcome back to Naturallystefanie.com. I hope you have all had a good week and are ready for the weekend … I know I am! I am bringing you a super healthy and tasty meal for you to try over this hopefully sunny weekend, Zahtar Tofu with fragrant rice in collaboration with HelloFresh! HelloFresh have launched a Flavour Generator which will help bring you some tasty new food ideas!¬†¬†https://blog.hellofresh.co.uk/flavour-generator/

The HelloFresh Flavour Generator allows you to pick your cuisine of choice and then a flavour such as spicy, tangy, sweet etc! The generator then outputs an amazing recipe that I bet you have never thought of yourself! I opted for middle Eastern and spicy and it came out with this Zahtar Tofu and rice! Well the recipe actually called for Salmon but I veganized it and made tofu instead! The generator is a great tool and highly convenient when you just do not know what to make! I will definitely be using it in the future for new recipe inspiration ūüôā

Check out the recipe below!

1 unit(s) Courgette

 1 unit(s) Garlic Clove

175 grams Basmati Rice

350 milliliter(s) Water

1 unit(s) Vegetable Stock Pot

 1 block tofu (firm)
1.5 tsp Zahtar Spice
 1 bag(s) Baby Spinach 

1.5 tsp Lemon

METHOD:

  1. Remove the top and bottom from the courgette. Cut the courgette into four long strips. Chop each strip into 1cm chunks. Peel and grate the garlic
  2. Heat a frying pan over medium heat and add a splash of oil. When the oil is hot, add your courgette and cook for 3 mins. Add your garlic and cook for 1 minute more before adding the basmati rice. Stir to coat your rice in the garlicky oil.
  3. Add the water (amount specified in the ingredient list) to the pan along with the vegetable stock pot and bring to the boil. Stir to make sure your stock pot dissolves. Once boiling, reduce the heat to medium, pop the lid on and cook for 10 mins.
  4. Whilst your rice cooks, get on with the rest of your prep. Place the TOFU on a foil lined baking tray and sprinkle over half of the zahtar spice. Use your hands to make sure the zahtar spice is evenly spread over each salmon fillet. Season each TOFU SLICE with a pinch of salt and keep to one side. Preheat your grill to its highest setting.

  1. When your rice has been cooking for 10 mins, remove the pan from the heat, pop in the baby spinach and put the lid back on. Leave the pan to one side for 10 mins. The steam in the pan will finish cooking your rice and wilt your spinach.
  2. Zest and juice the lemon. Mix the remaining zahtar spice with a pinch of lemon zest and 1 tbsp of oil per person. Season with a pinch of salt and stir well.Finish your rice by mixing through the ground coriander. Taste and season with salt and black pepper if you feel it needs it. Add a dash of lemon juice and a pinch of lemon zest if it needs a bit of zing!
  3. Serve your TOFU on top of a bed of your fragrant rice and finish with a drizzle of your zahtar dressing. Enjoy!

CHECK OUT THE FLAVOUR GENERATOR HERE 

 

 

We all want to eat healthier, but sometimes the thought of making extravagant raw meals that take 5 hours is just not an option. Fear not humans. I have your back. Easy meal prep of 3 meals that you can make on Sunday night and will last you for breakfast lunch and dinner Monday-Wednesday.

  1. OVERNIGHT OATS

1 SERVING (MAKE NIGHTLY OR PREP ALL 3 IN ADVANCE):

60G OATS

300ML ALMOND MILK

1 TBSP COCONUT SUGAR

1 TBSP CACAO NIBS

1 TBSP CHIA SEEDS

15G VANILLA PROTEIN

20G NUT BUTTER

ADD ALL INGREDIENTS TO A JAR AND MIX. REFRIGERATE OVER NIGHT

2. LENTIL BOLOGNESE

3 SERVINGS:

300G PROTEIN PASTA

3 X 400G TIN LENTILS

300G SALSA

BUNCH CILANTRO

COOK PASTA ACCORDING TO INSTRUCTIONS

MIX IN COOKED LENTILS (USE TINNED AND WASH)

MIX IN SALSA AND CILANTRO

SALT AND PEPPER TO TASTE

DIVIDE INTO 3 TUBS

3. MEXICAN BOWL

3 SERVINGS:

225G QUINOA

3 X 400G TIN MIXED BEANS

1.5 TINS SWEETCORN

1.5 AVOCADOS

300G SALSA

JUICE OF 3 LEMONS

600G LETTUCE

BUNCH CILANTRO

COOK QUINOA ACCORDING TO INSTRUCTIONS

MIX IN TINNED AND WASHED BEANS AND CORN

MIX IN SALSA

DIVIDE MIXTURE BETWEEN 3 TUBS

ADD SLICED AVOCADO, LETTUCE AND SOAK IN LIME TO FLAVOUR AND PRESERVE

SALT, PEPPER AND CILANTRO TO TASTE

Hey guys! In line with the youtube video I just uploaded talking about my experience with intermittent fasting please see the 3 recipes below that I would eat in a typical day! Intermittent fasting is not a diet, not a fast, not a calorie restriction method or anything like that. It is merely a way of eating. Thus you eat 2-3 large meals per day within a 6-8 hour window versus 5-6 small meals per day over 10-12 hours. Personally I naturally eat this way and love it. Please see my youtube video here for more and check out the recipes below!

CASHEW CACAO OATS:

70grams oats

200ml almond milk

1 tbsp raw cacao powder

(shop here using code STEFUK)

20grams cashew or other nut butter

1 tbsp raw cacao nibs

2-4 tbsp maple or agave syrup

  1. Start by mixing the oats, cacao and almond milk until well combined
  2. Microwave for 2 minutes or stove cook
  3. Top with cashew butter, syrup and nibs

CHOCOLATE SMOOTHIE: 

2-3 bananas

1 cup almond milk

1 scoop my protein vegan blend chocolate smooth

(shop here using code STEFUK)

2 tbsp raw cacao powder

(shop here using code STEFUK)

1 tbsp maca powder

(shop here using code STEFUK)

1 scoop creatine (optional)

(shop here using code STEFUK)

ICE ICE BABY

  1. Blend

RED LENTIL SWEET POTATO CURRY:

100grams lentils

1 onion chopped

2 garlic cloves minced

1 chilli (optional)

2 x 400g tins hoped tomatoes

1 litre vegan stock

2-3 large sweet potatoes washed, cubed, steamed in advance

1 tbsp each cumin, coriander, chilli flakes, curry powder, turmeric, black pepper, paprika

  1. Fry the onion, garlic and chilli until cooked through
  2. Stir in the spices to coat and create a paste like consistency
  3. Add in the chopped tomatoes and bring to the boil
  4. Add in lentils, potato, stock
  5. Cover and reduce to simmer for 30 minutes or until lentil are cooked
  6. Serve over rice and add black pepper, Sriracha or other hot sauce

 

 

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