Need a new idea for your lunch/dinner menu?? Follow along with our new recipe and make these delicious mini mushroom sliders.
Hi Everyone,
In this post, I am going to show you a great recipe for mushroom sliders. It serves 3 people and takes about 35 minutes to prepare.
INGREDIENTS:
The ingredients that are needed are as follow:
– 400g of mushrooms (we used champignons)
– 2,5 tsp of salt
– 1/2 can of jackfruit
– 2-3 cloves of garlic (finely cut)
– a bunch of chives (finely cut)
– 3 tbsp of nutritional yeast
– 1 tsp of chili flakes
– 1/2 tbsp of paprika powder
– 1,5 tsp of pepper
– 4 tbsp of pea protein
– 1 tbsp of corn starch + 3 tbsp of water
– 1/2 cup of oats
PREPARATION:
Start off by chopping all the mushrooms fine and placing them into a bowl with 2,5 tsp of salt. Let it rest for 15-20 minutes and then go ahead and squeeze as much water as possible out of it.
Now get half of the content of a can of jackfruit – clean all pits and hard bits out of it – also squeeze the excess water out of it. Add the jackfruit to the bowl of mushrooms.
Add all the rest of the ingredients from the list to the bowl (besides corn starch & oats) and mix well together – then add the corn starch with water & oats to the batch and mix once more.
You can now form a little mushroom slider out of the mix!
Looking for a super easy Tofish and Chips recipe?! You are at the right place, check out our recipe, follow along it’s super easy!!
Hi Everyone,
Welcome back to the blog.
In this post, I will show how to make that perfect Tofish & Chips and it will take us about 30-35 minutes.
The ingredients that you will need before battering the tofu:
– 400g firm tofu block
– salt
– 3 tbsp of olive oil
– 1 tbsp of lemon & dill seasoning (it’s fish seasoning)
– 5g of dried wakame seaweed
Go ahead and press the tofu for about 10-15 minutes, to get out the excessive water.
In the meantime, you can take some potatoes, wash them properly and cut them into thicker chips (fries) – once cut, wash them once again and place them in a pot with cold water and place on the stove on high heat – once boiling lower the heat and cook them for 5-6 minutes. Drain the potatoes and they are now ready for frying!
Cut the tofu into 6 equal pieces and then make small cuts on both sides. Once done, salt the tofu on both sides.
Blend the wakame seaweed and add it with 3 tbsp of olive oil and 1 tbsp of lemon and dill seasoning – mix it and brush it over the tofu.
It’s time to batter the tofu, and you will need the following ingredients:
– 180g of all-purpose flour
– 250ml of Pale Ale beer
– 1.5 tsp of salt
– 1 tsp of pepper
– 1/2 dried paprika
– 1 tsp of lemon & dill seasoning
– 1/4 cup of corn starch
– 1 tsp of baking powder
– 1/2 tsp of baking soda
Place all dry ingredients into a bowl and use a whisk to mix them. Once done, mix the pale ale to the batter and start battering the tofu – preheat about 2 inches of cooking (sunflower) oil – cook until it gets a nice and golden color!
Looking for some real-deal comfort food? Or are you looking for a nice vegan starter? Check out and enjoy – super easy to follow!!
Hi Everyone,
Welcome back to the blog!
In this post, we are going to make stuffed potato skins and I am very excited to share this recipe with you as it’s sooo yummy!!
To start off find 4 ‘good’ lookin’ potatoes and then go ahead and cut them into half. The next step to do is to take most of the inner part of the potatoes, so the skin becomes nice and crispy – I used an ice cream scooper, but you can use whatever is at hand and does the job!
Wash them well.
If you are not going to use the inner part of the potato today, just place the potatoes into a bowl and cover them with water.
Place the potato skins on a baking tray and spray some oil and sprinkle some salt on both sides – preheat the oven to 200°C (390°F) and first bake them for 15-20 minutes with the skin side facing up.
Take out the potato skins and turn them over – add some vegan butter and once it melts a bit, brush the whole inside with the butter.
Place back into the oven for 6-8 minutes.
Take out again and flip the skins, and brush them with some butter from the tray.
Leave in the oven for another 2-3 min.
Now the rest of the ingredients for the stuffing:
– 3/4 can of coconut milk (just the pure milk itself)
– 1/2 can of mixed beans
– 3-4 tbsp of 100% peanut butter
– 2 tbsp of tomato paste
– 1,5 tsp of salt
– 1,5 tsp of chili flakes
– 1 tbsp of cajun seasoning
– 2 tbsp of nutritional yeast
– 2 tsp of light brown sugar
– 1 tbsp of dried paprika
– 1/2 can mixed beans
– 70g of sweetcorn
+ (just for the topping)
– 80g of mixed salad
– 4-5 spring onions
– 25g of salted peanuts
Go ahead and add the coconut milk to a saucepan and bring to medium heat. Add peanut butter & tomato paste and whisk until it incorporates a bit. Add all the ingredients: salt, chili, cajun seasoning, nutritional yeast, sugar, dried paprika – cook on low heat and wish occasionally for 6-7 minutes. Add beans and sweetcorn, mix it and take it off the hob after 2 minutes.
We are almost done!
Cut the salad and spring onion and mix them together and blend the peanuts just a bit (pulse).
Take the potato skins, fill them nicely up with the sauce and top up with salad, spring onions, and crushed peanuts on top!
Looking for a nice meatless loaf recipe that the whole family will LOVE?? Check out our new recipe, follow along, and enjoy!!!
Hi Everyone,
Welcome back to the blog!
In this post, we are going to show you how to make a Meat-Less-Loaf.
It’s packed with protein, serves 4 people and is ready in an hour and a half – and it’s more than worth it!
Also, it’s Gluten-Free!!
For the loaf, we will need a Texas BBQ glaze and you can find the video recipe on the following LINK.
INGREDIENTS:
– 50g of black beluga lentils
– 50g of lentil verts (but you can use any type of grains = 100g)
– 1 can of mixed beans
– 40g of sundried tomatoes
– 1 medium-sized carrot
– 1 medium-sized onion
– 1/2 red bell pepper
– 1 celery stick
– 2 garlic cloves
– 3 mushrooms
– 1 tbsp of salt
– 1,5 tsp of pepper
– 1 tsp of ground cumin
– 1,5 tsp of dried paprika
– 3 tbsp of nutritional yeast
– 3-4 tbsp of tomato paste
– 5 tbsp of milled chia seeds
– 1,5 cup of oats
– 1 cup of Texas BBQ sauce
PREPARATION:
To start off, go ahead and cook the lentils (once boiling, cook for 12-15 minutes on low heat).
Your next step is to cut all the vegetables – you don’t need to cut them super fine, as you will blend them afterwards.
Preheat a pan with some cooking oil and add: onion, carrot, bell pepper & celery – saute for 5 minutes. Add mushrooms and saute for an extra 2 minutes – add garlic and then all the spices (from the recipe list leave: mixed beans, sundried tomatoes, chia seeds & oats).
Once all warmed up, take off the stove and add the mixture to a food processor, together with the drained mixed beans and sundried tomatoes – blend well!
Place the mixture into a bowl and add the oats and chia seeds – mix well and place the mixture then into a Bread/Cake Mould (line it up with parchment paper) – press the mixture firmly and then brush some BBQ sauce on top – place in a preheated oven on 180°C (360°F) FAN for 25 minutes. Take it out from the mould and place it on a baking tray (this is really up to you how to do it – just be careful) – brush on with some BBQ sauce and put back into the oven for another 12-15 minutes.
All done! We recommend serving this meatless loaf with some homemade mash potatoes (you can find the recipe on the LINK) and some grilled spring onions!
Happy Thanksgiving and let us know your thoughts on this recipe!
Looking for THE BEST spring roll recipe, that is super easy to follow?? You are in the right place, check it out and follow along!
Hi Everyone,
Welcome back to the blog!
In this post, we are making vegan spring rolls, that I really love – I mean: Who wouldn’t?! 🙂
INGREDIENTS:
– spring roll sheets (check if vegan, lots of them contain milk)
– 1/2 cabbage (I used pointed cabbage/i f white cabbage use 1/4)
– 3 medium-sized carrots
– 1/2 red bell pepper
– 1,5 tbsp fresh ginger (fine chop)
– 1 tsp of salt
– 1,5 tsp of pepper
– 1 tsp of chili flakes
– 2 tsp of garlic powder
– 1,5 tbsp of soy sauce
– 1,5 tsp of sugar
– 1 tbsp of sesame oil
– 1 tbsp of corn starch
– 30g of rice noodles
PREPARATION:
To start off, if the spring roll sheets are frozen, take them out 1 hour prior to starting to cook.
Place the rice noodles into a bowl and soak them in boiling water for 1:30 min and then drain, wash in some cold water, and then cut into 2cm (1 inch) long pieces.
The next thing is to cut the veggies julienne cut and chop the ginger very fine.
Now, heat up a pan and add some cooking oil (sunflower) to it. Once the oil is warmed up add the bell pepper & carrots to it and saute for 1-2 minutes. Add cabbage and then the rest of the ingredients (except the corn starch) – cook for another few minutes. At the very end, add 2 tbsp of water to the corn starch, mix it and then add to the pan – stir and take off the hob.
You are now ready to start making the spring rolls!
Mix 2 tbsp of corn starch some water that will be used as ‘glue’ to bind the ends of the spring rolls.
Now take one sheet and lay it on a flat surface, while having a corner pointing towards you. Take a handful of filling and place it in 2-3 inches from the edge and then take the corner and fold it over the filling. Now, pull it a bit towards you and roll it to the middle. Fold both sides towards the center and then roll it once more – make another fold on the sides, so they won’t be ‘hanging’ out.
Once you have 1,5-2 inches left from the end, take some of the glue mix on your fingers and spread it on the remaining sheet – finish off.
Once you have made all of the spring rolls, take a saucepan and fill it with about 1-1,5 inch of cooking oil – don’t put too many rolls at once (more than 4), so the oil doesn’t cool off.
Have no idea what to fill your lunch box with? Check out our new recipe, and make the buffalo cauliflower wrap for yourself, cheers!
Hi Everyone,
Welcome back to the blog!
In this post, I will show you how to make a Buffalo Cauliflower Wrap! A sweet and spicy taste that is surely on the very top of my comfort food list. For the filling, we will also use guacamole and the recipe for that you can find on my Youtube channel if you click on the LINK.
If you would like to serve some absolutely stunning homemade chips/crisps you can find a video on my Youtube channel if you click on the LINK.
INGREDIENTS:
For the Buffalo Cauliflower batter recipe, next to a few florets of cauliflower & some hot sauce (1/4 cup) it requires the following ingredients:
– 3/4 cup of all-purpose flour
– 1/4 cup of corn starch
– 1,5 tsp of salt
– 1,5 tsp of chili flakes
– 1 tbsp of cajun seasoning
– 1 tbsp of dried paprika
– 1 tbsp of garlic powder
– 1 tbsp of onion powder
– 1 cup of soy milk (or any other plant-based milk)
– 1 tbsp of lemon juice
– 1 tbsp of maple syrup
PREPARATION:
Go ahead and put all the dry ingredients into a bowl a mix it together. Then you can add the liquid components and whisk until you get a nice batter.
Cut the cauliflower florets smaller and than salt them; roll them into all-purpose flour; dip them into the batter; put them on a baking tray
Bake them in the oven 180°C (360°F) FAN option for 20 minutes – while brushing them with hot sauce halfway!
Done with the cauliflower, let’s get the wraps ready!
We filled our wraps with the following ingredients:
– gem lettuce
– red kidney beans & sweet corn
– homemade guacamole (link to the recipe video is above)
– buffalo cauliflower
To start off, we always quickly heat up the wraps in a pan (10 seconds each side) so they roll more easily.
Once on the table, we will put the ingredients in the middle of the wrap (don’t overdo it). Fold the sides to the middle and then the bottom (the closest side to you) over the filling – now you can get it firmly together by pulling the filling to yourself! Roll it and cut through the middle and you are done!
Want to learn how to make sushi? Don’t worry, you are in the right place, it’s easy! Get your sushi mat out and let’s get started!
Hi Everyone,
Welcome back to the blog!!
In this post, I will show you how to make vegan sushi and I hope you are as excited as me to try this out, if this will be your first – or if you want to find out for some new fillings.
To start off you will need:
– 2 cups of sushi rice (short grain rice)
– 5-6 Nori seaweed sheets (also called SushiNori)
– 130 ml of sushi dressing (or make a mixture of rice vinegar, salt, and sugar)
Put the rice into a bowl and wash it gently in cold water 2-3 times (you will see the water becoming much clearer), then drain the water and put the rice into a pot/pan and top it up with only 2 cups of water.
Start off with cooking it on high fire and once it starts boiling, lower down the heat (very low) and put a lid on top and cook for another 10 min.
Once done, spread the rice into a large shallow dish so it can cool down.
In the meantime, use half of the sushi dressing and gently mix it with a spatula (cut and fold technique).
Let it sit for about 5 min and then do the same with the rest of the dressing – once done, cover it with a kitchen towel again and now we are ready to get the fillings ready!
We will make 3 fillings:
1. Carrots, spring onion, and sweet paprika & wasabi
2. Spicy tofu, cabbage & sesame seeds (Californian roll)
3. Tempura mushrooms & avocado
DON’T forget your sushi mat – I usually wrap it in cling film so it doesn’t get too messy!
The easiest way to see how to roll the sushi is to check out the video below!
1. Carrots, spring onion, and sweet paprika & wasabi + how to roll the sushi
For the first one to get also warmed up, it’s really easy, just cut all the vegetable julienne cut.
Take your sushi mat and lay down a sushi nori sheet (shiny side down) and take about a cup worth of rice (maybe a bit more) and lay it on the sheet (wet your hands for every time you need to handle the rice, as it is very sticky). Spread it onto the sheet but leave about 1-1,5 inches of seaweed not covered with rice (the side that you are furthest away from). Now you are ready to put the filling (don’t put too much!). Take the mat side that is facing you and start rolling!
Once done, cut the sushi first in half and then 3 pieces out of every half.
1st one done, 2 more to go!
2. Spicy tofu, cabbage & sesame seeds (Californian roll)
First, you will need a small bit of firm tofu (press it to take out as much water as possible – cut into small cubes.
Use the following ingredients to marinate:
– 1 tbsp of sunflower oil
– 1 tbsp of sesame oil
– 1 tsp of salt
– 1 tsp of pepper
– 1 tsp of chili flakes
– a bit of lemon juice
– 1,5 tsp of maple syrup
– 1 tbsp of tomato paste
Once marinated, bake in the oven for about 20 minutes at 180°C(360F) on the FAN option – turn them over halfway.
You will only need some Jullien cut cabbage and some sesame seeds (Californian roll is made with the seaweed from the inside.
The only difference is to do the following while making the sushi roll is once the rice is evenly spread out on the mat, you can sprinkle some sesame seed on top of it, and then you will turn it over (don’t worry, the rice will stick) and just put the filling after that!
One more to go!
3. Tempura mushrooms & avocado
I have to say that I don’t make tempura very often, but I do LOVE it!
The ingredients for the mushroom tempura:
– 1 cup of very cold water (cool it down with ice and if there is some left, just take it out
– 3/4 cup of all-purpose flour
– 1/4 cup of corn starch
– a bit of salt
– a few mushrooms nicely sliced (thicker)
Mix up the cold water and the rest of the ingredients (leave out the mushrooms for now 🙂 and mix it well. Prepare a saucepan with sunflower oil (in this case with just a 1,5 inch of oil as the mushrooms aren’t that big). Once your tempura and oil are ready, put the mushroom into the tempura and fry it.
This sushi will be rolled with the seaweed outside – don’t forget the julienne cut cabbage!
Have some leftover risotto, or just want to find out how to make arancini?? You are at the right spot, an easy to follow recipe!!!
Hi Everyone,
Welcome back to the blog!!
In this post we are going to make leak & mushroom arancini filled with the pestos we made in our last post. For a more detailed video tutorial, click on the LINK for my YouTube channel.
INGREDIENTS:
– 1,5 cup of arborio rice (risotto rice)
– 100ml of vegan white wine
– 2 medium-sized onions
– 2 vegetable stock cubes
– 250g of mushrooms
– 1 leak
– 2-3 cloves of garlic
– bunch of parsley
– 1 tbsp of vegan butter
– 1,5-2 tbsp of olive oil
– 1,5 tsp of salt
– 2 tsp of pepper
For a more detailed video tutorial on how to make risotto, click on the LINK for my YouTube channel.
PREPARATION:
You can start off by choppin’ the onion (fine chop), leak (just rings), mushrooms, garlic, and parsley.
Once done, boil some water and pour 1 liter into a pot and add the 2 stock cubes to it (just keep it warm on the stove – simmering).
Preheat the pan (on high heat) and saute the onions, after that, you can add rice, stir it and heat it all up for 1-2 minutes and then you can add the white wine to it – stir and let it evaporate.
Now you can lower the heat to medium and slowly start adding stock to the risotto (stir often). It should take you about 10-13 minutes until you can add the mushrooms to the story (don’t add any more stock – you should be left with about 200ml of it still in the pot). Cook the mushrooms 2 – 3 minutes and turn off the stove – now add the rest of the ingredients (you want to keep a nice fresh kick to it): leak, garlic, parsley, olive oil, butter, salt, and pepper – one last stir and you are done!!
Enjoy a plate or two, while you let the rest cool off 😉
Once cooled down have another 3 bowls ready: 1. filled with cold water, 2. with 1/3 cup of corn starch (flour) and 1 cup of water (mix well together), 3. with bread crumbs.
1.Take a spoonful in your palm and spread it out.
2. Take the tomato pesto and put it in the middle and then fold the sides over the pesto, add some more risotto if needed and shape a ball out of it.
3. Dip the ball into the corn starch (whisk before use as it falls to the bottom)
4. Roll it into bread crumbs
5. Repeat dipping into corn starch
6. ROll into bread crumbs
Do the next one with basil pesto and vegan cheese or vegan cream cheese that works great as well.
Once done, fill a frying pan with 1,5-2 inch of sunflower oil and once up to heat fry them (try to keep it on a medium+ heat 🙂
The rest that you don’t want to use, freeze, and use for another day!
Need to make lunch but have very little time?!? You are at the right place, check out our SUPER SIMPLE stir fry noodles recipe!!!
Hi Everyone,
Welcome back to my blog!
In this post I am keeping it very simple – stir fry noodles – for those busy days! It will take you no more than 20 minutes to prepare this yummy recipe filled with crispy vegetables.
INGREDIENTS:
– 200g of noodles (I used Ramen)
– 3 scallions
– 1 carrot
– 1/2 sweet pepper
– a handful of mange tout
– g of broccolini
– a few baby corns
– 1/3 of a pointed cabbage
– 2 tbsp of sesame oil
– 2 tbsp of soy sauce
– 2 tsp of salt
PREPARATION:
Go ahead and cut all the vegetables into strips/slices and cook the noodles. Now, preheat a stir fry pan on max and add 100ml of cooking oil and all the vegetables except the cabbage to it, add the salt, and saute for 2 minutes.
Add the noodles and cook for another minute – turn off the hob and add the cabbage to it, mix it and you are ready to serve it!
Looking for an easy to follow plant-based lasagne recipe?? You are at the right place, check out our new recipe and follow along!!!
Hi Everyone,
Welcome back for another portion of veg!
As I have seen a lot of requests for vegan lasagna, I decided to make a delicious recipe and it will take you about 75 minutes to prepare it – and it can easily feed 5 hungry mouths 🙂
We will start with the ‘meat’ base and you will need the following ingredients:
– 100g of black beluga lentils
– 100g of red lentils (or 200g of any lentils that you have)
– 100g of soy mince
– 3 medium-sized onions
– 2 medium-sized carrots
– 1 can of chopped tomatoes
– 3 tsp of salt
– 2,5 tsp of pepper
– 2 tsp of chili flakes
– 2,5 tbsp of nutritional yeast
– 1 tbsp of maple syrup
– 1 tbsp of dried paprika
– 5 tbsp of milled chia seeds
Start off with cooking the lentils in cold water on medium heat – once boiling, cook for 15 minutes.
In the meantime, you can chop the onions and carrots in small pieces – also soak the soy mince for 5 minutes in some water and then try to squeeze as much water as possible out of it.
Preheat a pan on high heat with some oil and then saute the onions and carrots for 6-7 minutes.
Now, lower the heat to medium and add all the ingredients to it – stir it well and let it cook for another 5 minutes.
You are done with the base!
You will need the following vegetables:
– 250g of mushrooms
– 1 zucchini
– 1 eggplant
– 1 sweet pepper
– 3 medium-sized tomatoes
Chop all the vegetables: mushrooms & tomatoes in slices and the rest in little cubes. Keep the tomatoes on one side (as you will need them for the lasagna topping) and place the rest of the vegetables into a bowl, sprinkle with some salt, and mix it together.
Before you start off with putting the lasagna together you still need bechamel, and you will need the following for it:
– 100 ml of sunflower oil
– 125g of regular flour
– 700 ml of soy milk (or any other plant-based milk)
– 2 tsp of salt
– 2 tsp of pepper
– 2/3 tsp of nutmeg
Preheat the pan on high heat and add the oil first and then the flour – stir until combined and then lower down the heat to low and add the rest of the ingredients – it’s very important to stir continuously for about 4-5 minutes.
It’s time to get excited, as it’s time to put it all together!!
You will still need:
– 1 pack of lasagna sheets
– 1 pack of shredded vegan cheese
To start off, spread some bechamel on the bottom of the baking tray, and then you can lay down your first layer of lasagna sheets (so they won’t move).
Follow up with another layer of bechamel, then spread some vegetables and follow up with a layer (half of the mixture) of the ‘meat’ base.
Now you can fill up the sides of the lasagna with lasagna sheets and then put a new layer of sheets on top.
The second layer will consist of bechamel, cheese, vegetables, and then the rest of the ‘meat’ base.
Finish off with another layer of lasagna sheets, bechamel, cheese, and tomatoes on top!
Preheat the oven on FAN 180°C (360°F) – and then bake the lasagna for 45-50 minutes.
