Light Bites
Quinoa Bagels
Vegetable Fritters
Frittata
Cauliflower Tacos
Sweetcorn & Courgette Fritters
Smashed Tomato & Courgette Noodles
Mixed Bean Salad
Mixed Bean Rolls
Sweet Potato Rolls
Bean & Cheese Parcels
Cheesy Nachos
Giant Potato Rosti
Burrito Samosas
Cauliflower Wings
Cauliflower Pops
Simple Quinoa Salad
Flatbread Cheese Melts
Tomato Tart
Almond Salad
Greek Salad
Chickpea, Red Grape & Mayo Salad
Indian Style Veggie Pancakes
Thin Potato Cakes
Quinoa Bake
Onion & Spinach Buns
Bagels
Mixed Bean Salad
Ingredients
Salad;
1-2 Cups Lettuce - Diced
1 Pepper - Diced
1 Red Onion - Diced
1 tin Mixed Beans - Drained & Rinsed
Dressing;
1 tbsp Balsamic Vinegar
2 tbsp Olive Oil
1 tbsp Dried Chives
Salt & Pepper - To Taste
Method
Dice all the salad
Place all the salad and the beans in a bowl, mix to combine.
Mix all the dressing ingredients together in a separate bowl and then pour it over the salad.
Stir together to cover the salad in dressing.
Serve
Enjoy!
Serves 2
Mixed Beans Rolls
Ingredients
½ sheet of Vegan Puff Pastry - Slice the whole piece lengthways
200g Tin Black Beans - Drained & Rinsed
200g Tin Cannellini Beans - Drained & Rinsed
2 tsp Ground Cumin
1 tbsp Nutritional Yeast
1 tsp Onion Granules/ Powder
½ tsp Ground Ginger
½ tsp Ground Coriander
2 ½ tbsp Porridge Oats
Salt & Pepper to taste
Method
Preheat the oven 200C and prepare a baking tray.
Mash all the beans and spices together in a large bowl.
Add the oats and mix to combine.
On one side of the puff pastry, leaving about 1/2cm gap, place your mix in a sausage shape along the whole side.
Brush the edges of the pastry.
Roll the pastry over the mix to the over side and press gently to seal it.
Slice into small pieces about an inch or 2, depending on what size you would like them to be.
Make a little slit in the top of the pastry to let the steam out.
Bake for 20-25 minutes.
Serve
Enjoy!
Makes 8
Sweet Potato Rolls
Makes 8
Ingredients
½ sheet Vegan Puff Pastry - Slice the whole sheet in half lengthways
1 Medium Sweet potato - Peeled & cut into 1 inch squares
½ Red Onion diced
1 tbsp Olive Oil
½ Tin Chickpeas - Drained & Rinsed
½ tsp Minced Garlic
1 tsp Tomato Paste
¼ tsp Chopped Chives
Milk to glaze
Poppy Seeds to sprinkle.
Method
Preheat oven 175C and prepare a baking tray
In a bowl, place the sweet potatoes, onion and olive oil. Season and toss to cover everything.
Place on the oven tray, spread in a single layer.
Bake for 15-20 minutes till the sweet potatoes are soft enough to mash.
Let cool for 10 minutes.
In a large bowl add the sweet potatoes, chickpeas, garlic and tomato paste.
Mash until the mix is 75% smooth.
Fold in the coriander.
Across one side of the pastry, leaving about 1/2cm gap, spread the mix to look like a sausage shape.
Brush the edges with milk.
Roll the pstry over the mix and press the edges together gently to seal it.
Brush milk over the top and sprinkle some poppy seeds over the top.
Cut into 1-2 inch pieces, depending what size you would like, and place on the baking tray.
Bake for 20 minutes.
Serve
Enjoy!
Bean & Cheese Parcels
Makes 8 Minis or 4 Large
Ingredients
1 Vegan Puff Pastry Sheet
¾ tin of Beans
¼ block of vegan Cheese
Milk to glaze
Method
Preheat the oven 180C and prepare a baking tray
Unroll your puff pastry sheet and cut into 8 rectangles.
Place a 1-2 tbsp of beans on one side of each rectangle, leaving about ½ cm gap around the edge.
Place a small handful, about 1 tbsp of cheese on top of the beans.
Brush a little milk around the edge of the pastry.
Fold the empty side over the top of the beans and gently press down to seal the edge, I used a fork.
Cut 2 small steam hole in the top of every parcel
Brush the top of the parcel with a little milk
Bake for 10-15 minutes or until the pastry has browned slightly
Serve
Enjoy!
Cheesy Nachos
Why not try with our vegan mince "meat"
Serves 2 Generously
Ingredients
150g Tortilla Chips
½ Red Onion - Diced
2 Cups Grated Cheese
2-3 Tbsp Nutritional Yeast
Sour Cream;
½ Cup Cream Cheese
1-2 tbsp Chives
Salsa to serve
Method
Preheat oven 180C
Pour the tortilla chips into your chosen baking tray - I used a quiche baking tray
Sprinkle the red onion over the top
Sprinkle the cheese on top.
Sprinkle the nutritional yeast over.
Bake for 4 minutes.
Sour cream;
Soften the cream cheese.
Mix in the chives. Taste to see if there's enough, add more if needed.
Place into a small dish to serve next to the chips.
Serve
Enjoy!
Giant Potato Rosti
Serves 4-6
Ingredients
1 Medium Parsnip - Peeled
1 Medium Carrot - Peeled
4 Medium Potatoes - Peeled
1 Cup Cheese - Grated
1 Medium White Onion
1 tbsp Butter
2 tbsp Vegetable Oil
Salt & Pepper to taste
To serve;
Serve with Salad or boiled vegetables.
Method
Preheat the oven 200C
Grate the parsnip, carrot and potatoes into a large bowl.
Mix all the ingredients together and season.
Place all the ingredients in the center of a muslin or tea towel.
Squeeze out as much of the juices as possible.
Place the mix back into the bowl and mix in the grated cheese.
Add the oil and butter into a large oven proof pan. Melt the butter.
Add the vegetable mix to the pan. Press it into the pan to make a big pancake.
Fry for 10 minutes each side.
Place in the oven for 10 more minutes
Cut into 4-6 pieces
Serve with salad or boiled vegetables.
Enjoy!
Burrito Samosas
Ingredients:
1 Red Onion, diced
3 Garlic Cloves, diced
1 Red Pepper, diced
¼ tsp Chilli Flakes
1 tbsp Mixed Herbs
1 tbsp Paprika
2 tsp turmeric
3 medium potatoes, boiled and diced
1 Tin Blackbeans, drained and rinsed
1 Cup Vegan Grated Cheese
1 ½ Boiled White Rice
1 Pack of Wraps
½ Cup Vegan Milk
Method
Preheat the oven to 200c.
Boil your potatoes and rice.
Fry onions and garlic for 2 mins.
Add the red pepper and fry for another 2 mins.
Mix in the mixed herbs, chilli flakes, paprika, and turmeric.
Add the blackbeans and boiled potatoes and mix until all the ingredients are covered in the herbs and spices.
Use one wrap to cut out triangles.
On each wrap, layer the ingredients in the centre. Rice then the pan mix then the cheese.
Place a triangle on top of the filling.
Spread a small layer of milk on top.
Fold one side of the wrap onto the triangle and then spread the milk onto the folded wrap.
Do the same with the three other sides of the wrap to form a large triangle.
Put them with the folded side down on a baking tray.
Spread milk on top of the wrap triangle, and sprinkle a small amount of cheese on top of that.
Bake for 20 mins.
Serve
Enjoy!
Makes 8
Cauliflower Pops
Ingredients
1 Medium Cauliflower
2 Small Garlic Cloves
½ Cup Plain Flour
Oil for cooking
Method
Boil the cauliflower until soft.
Drain cauliflower well.
Mash cauliflower.
Add the garlic to the cauliflower and mix.
Add the flour and mix.
Scoop out pieces about 1 tsp and shape into balls using your hands.
Heat oil in a pan on medium heat.
Place cauliflower balls into oil. Be careful not to touch the oil.
Use a fork to turn the cauliflower balls after 1-2 minutes.
When cooked, place the cauliflower pops on a towel or kitchen roll to soak up the excess oil.
Serve
Enjoy!
Simple Quinoa Salad
Ingredients
Salad;
½ Cup Quinoa, Boiled
¼ Cup Cucumber, Diced
¼ Cup Cherry Tomatoes, Diced
1 Cup Mixed Leaves, Diced
For dressing:
1 tbsp Oil
½ tbsp Balsamic Vinegar
½ Spring Onion, Sliced
Method
Combine all salad ingredients.
Combine all the ingredients for the dressing
Drizzle dressing on top.
Serve
Enjoy!
Serves 1
Flatbread Cheese Melts
Ingredients
Flatbread:
200g Plain Flour
100ml Warm Water
2 tbsp Oil + more for frying
Filling:
½ Grated Vegan Cheese
1 Red Pepper, Sliced thinly
2-3 Spring Onions, Sliced
6-8 Olives, Sliced
Method
Sift flour into a mixing bowl.
Add the water a little at a time.
Add the water and knead for around 5 minutes.
Cut dough evenly into 4 pieces.
Roll each piece thinly as circular as you can.
Heat a frying pan on low/medium heat.
Fry each flat bread for around 1-2 minutes each side.
Preheat your grill to 180c.
Spread your filling ingredients onto one side of each flat bread.
Fold the empty side of the flatbread onto the side with the filling.
Grill for around 5 minutes.
Serve
Enjoy!
Makes 4
Tomato Tart
Ingredients
Tart Base:
1 ½ Cup Plain Flour
1 Cup Butter
2-3 tbsp Ice Water
Topping:
⅛ Cup Oil
1 Small Garlic Clove, Diced
4-5 Fresh Basil Leaves, Diced
¼ tsp Dried Oregano
2 Large tomatoes
5-6 Whole Fresh Basil Leaves
Vegan Cheese
Method
Mix together the flour and butter. Use your fingers to form bread crumbs.
Add water 1 tbsp at a time until the mix forms a dry dough.
Flatten the dough into a thick rectangle and cover with cling film.
Refrigerate for 1 hour.
Preheat the oven to 200c.
Roll out the dough on a well floured surface.
Transfer the dough onto a baking tray. Prick the dough several times with a fork.
Bake for 20-30 minutes.
Let the base cool.
For the topping, mix together the oil, garlic, oregano and diced basil.
Spread the mix over the tart base.
Arrange the tomatoes in the tart.
Top with fresh basil leaves and cheese.
Serve
Enjoy.
Serves 6
Almond Salad
Serves 2
Ingredients
¼ Cup Cucumber, Cubed
¼ Cup Tomato, Cubed
1 Spring Onion
1 Cup Mixed Salad Leaves
Flaked Almonds
2 tbsp Fresh Lemon Juice
Ground Pepper
Method
Mix all ingredients together.
Serve
Enjoy
Greek Salad
Serves 2
Ingredients
2 Tomatoes
½ Large Cucumber
½ Green Pepper
¼ tbsp Oregano
2 tbsp Olive Oil
1 Cup Feta - Check out our feta cheese recipe here
½ Red Onion
Handful Pitted Olives
Salt & Pepper To Taste
1-2 tbsp Balsamic Vinegar
Method
Dice the tomatoes, cucumber, pepper, feta and onion and place them in a large bowl.
Add the olives, vinegar, oregano, olive oil and salt and pepper.
Mix to combine all the ingredients
Serve
Enjoy!
Chickpea, Red Grape & Mayo Salad
Ingredients
1 Tin Chickpeas, Drained + Rinsed
½ Cup Red Grapes, Quartered
2 tbsp Vegan Mayo - Check out our vegan mayonnaise recipe
¼ Cup Cucumber, Cubed
1-2 Spring Onion, Sliced
Method
In a bowl, roughly mash the chickpeas. If you prefer the chickpeas to be really smooth, use a blender or food processor.
Mix in the spring onion, cucumber and grapes.
Stir in the vegan mayo.
Serve
Enjoy!
Serves 2-4
Quinoa Bake
Ingredients
150g Quinoa
325ml Vegetable Stock
1 Small Red Onion
1 Small Red Pepper
2 Spring Onions
2 tbsp Oil
125g Bread crumbs
2 tbsp Plain Flour
1 tsp Mixed Herbs
½ tsp Turmeric
2 tbsp Grated Vegan Cheese (Optional)
Method
Preheat the oven to 180c.
Rinse the quinoa under cold water until clean.
On medium heat, boil the quinoa with the vegetable stock until the quinoa has absorbed all the liquid.
Prepare the vegetables by cutting them all into small pieces.
Fry the vegetables on medium heat with 1 tbsp of oil until the vegetables have softened and turned transparent.
Let the quinoa and vegetables cool slightly before the next step.
Mix the quinoa, vegetables, bread crumbs, flour, herbs, turmeric and 1 tbsp oil together until well combined.
Pour the mix into an oven dish and use the back of a spoon to press the mixture down.
If using, sprinkle the cheese on top.
Bake in the oven for 15 minutes.
Serve
Enjoy!
Serves 4-6
Onion & Spinach Buns
Ingredients
Dough;
2 ¼ tsp Dried Active yeast
1 ½ Cups Warm Water
1 tsp Sugar
3 Cups Strong White Flour
2 tsp Sea Salt
2 tbsp Olive Oil
Filling;
1 Large Onion - Sliced
4 Cups Spinach
2 tbsp Butter
Salt & Pepper to taste
⅔ Cups Tomato Paste
2-3 tsp Dried Basil
1-2 tbsp Nutritional Yeast
1 - 1 ½ Cup Grated Cheese (Optional)
Method
Dough;
In a small bowl mix the yeast, sugar and water. Let sit for 5 minutes or until you see some bubbles.
In a large mixing bowl, sift the flour.
Pour the yeast mix into the center, adding the salt and oil as well.
Knead until you have a smooth and pliable dough. You can add a little more flour if needed.
Lightly oil a large bowl, place your dough inside and cover with a damp tea towel.
Place in a warm place and let rise for 1 hour or until doubled in size.
Filling;
Place 2 tbsp butter in a large frying pan and let melt on a medium heat
Turn to a high heat and add the onions, stirring occasionally so they don’t burn, let them caramelize. This should take 5-10 minutes.
Add the spinach and let wilt for roughly 2 minutes.
Make the buns;
Roll the dough to roughly 35cmx10cm rectangle. Or until the dough is roughly ½” thick.
Spread tomato paste over the whole rectangle, leaving 1 cm gap around the edges
Spread the onion and spinach mix over the tomato paste, as evenly as possible.
Sprinkle the basil over the top
Roll the long side into a log, tucking any filling back in if it tries to come out
Preheat the oven 180C and prepare a baking tray
Roll the log over so the seam is at the bottom
Cut the ends off, you can cook these but they wont look the same.
Cut the roll into 10 equal pieces.
Place onto a baking tray
Sprinkle the nutritional yeast over the top of the buns
Bake for 30-35 minutes
If adding the grated cheese, 5 minutes before finished in the oven sprinkle the cheese over the top and put it back in.
Serve
Enjoy!
Makes 10
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