Tag: vegan dinner

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Lunch & Dinner

Mushroom Sliders

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!

Cook on sunflower oil for about 3 minutes.

Ready to serve it, enjoy!

Vito

For a video tutorial, check the link below:

Categories
Favourites Lunch & Dinner

Tofish and Chips

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!

Enjoy!

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Potato Skins

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!

Enjoy!

Cheers,

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Meatless Loaf

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!

Enjoy!

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Seitan – Sweet & Spicy Glaze

Always wanted to make Roasted Seitan??? You are in the right place, as this is a great easy to follow the recipe and you will love it!

Hi Everyone,

In this post I am showing you how to make Roasted Seitan with Sweet and Spicy glazing – It can be eaten hot as part of the main course or cold as part of a sandwich – and both options are phenomenal!

To start off you will need to make a dry mixture so place the following ingredients into a bowl:
– 300g of vital gluten
– 250g of Gram (chickpea) flour
– 1,5 tbsp of garlic & 1,5 tbsp of onion powder
– 3 tbsp of nutritional yeast
– 1,5 tbsp of dried paprika
– 1 tbsp of cajun seasoning
– 1 tsp of cayenne pepper
– 2,5 tsp of salt

Mix all the ingredients together and start preparing the liquid component – place the following ingredients into a jug:
– 1,5 vegetable stock cube
– 2 tsp of soy sauce
– 3 tbsp of maple syrup

Top it up with a pint of hot water and mix it together and then add it to the dry mixture.
Knead the dough until it all combines nicely.

Now you will need another liquid component where the Seitan will be roasting in, which will eventually become a glaze once it thickens up.
The ingredients are as follow:
– 1,5 vegetable stock cube
– 1 tbsp of dried paprika & 1 tbsp of chili flakes
– 2 tsp of pepper
– 2 tbsp of brown sugar
– 3 tbsp of maple syrup
– a bunch of fresh thyme

Top it up again with a pint of hot water and mix together (that should be enough liquid to cover about half of the seitan).
Pour it into a baking tray and then shape the seitan into a few pieces and put them into the liquid.

Bake it in the oven for 45-55 minutes at 200°C (390°F) while turning the seitan over every 15 minutes – once the liquid reduces, brush the seitan over with the remaining liquid.

Cut it and serve it – Enjoy!

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Jackfruit ”Tuna” Salad

Are you craving a tuna salad while being vegan? It can still be done, and you will need jackfruit! Check out and make it yourself!

Hi Everyone,

In this post, I will show you how to make a great jackfruit ‘tuna’ salad that is done in only 15 minutes! I’ve been using homemade vegan mayonnaise. You can check the recipe on my Webpage or on my YouTube channel.

INGREDIENTS:
– a can of young jackfruit
– 1 tsp of salt & 2 tsp of seaweed
– 1 tsp of pepper
– 1,5 tsp of mustard
– 1 tbsp of vegan butter
– 2 tbsp of vegan cream cheese (I used Violife)
– 4 tbsp of vegan mayonnaise
– 1 celery stick
– 2-3 pickled gherkins
– 80g of sweetcorn (half of a small can)

PREPARATION:

To start off, get the jackfruit ready for your salad – take out the pits and separate it (the same way as when making pulled jackfruit).

Now mix up the following: Mayo, cream cheese, butter, mustard, salt, pepper, and seaweed – mix it all well together and add it to the jackfruit.

Now fine chop the celery & gherkins, and add them together with the sweetcorn to the jackfruit – mix it all well together!

Chill the salad in the fridge and you are ready to serve!

Enjoy!

Vito

For a video tutorial, check the link below:

Categories
Snacks & Sides

Vegan Mashed Potatoes

Who said you can’t make delicious and plant-based mashed potatoes, well they were wrong! All you need is my secret ingredient…..

This VEGAN mash potato is a real favorite even among my non-veggie friends, so don’t miss on trying this one yourself!!

INGREDIENTS:

– 5 medium-sized potatoes

– 2x 2 tsp salt

– 2 tsp pepper

– 50g cashews

– 2 tbsp coconut oil

And my secret ingredient is….. homemade CASHEW MILK!

You will also need a hand-held blender to make your cashew milk.

PREPARATION:

How to make it: Peel and cut your potatoes into cubes and top them up with cold water and add 2 tsp of salt to it. Once you bring it up to boil, lower down the heat and let it cook for 8-10 minutes (this all depends on the types of potatoes). In the meantime, soak the cashews into warm water for about 10 minutes, you will just have enough time for that while your potatoes finish with cooking. Once you drain your cooked potatoes, blend your cashews in some fresh warm water for a minute, until you get a smooth compound. Now it is time to do your last steps, add salt, pepper, coconut oil, and your cashew milk to the potatoes and start mashing (may the force be with you on this one)!!

A quick tip: if you want your mash a bit more creamy, you can always add a bit of soy milk, or make more cashew milk (it’s important that it suits your taste buds).

Thank you for reading.

Vito

 

For a video tutorial, check the link below:

Categories
Desserts Favourites

Vegan Pancakes

The best way how to make fluffy eggless/vegan pancakes with a homemade fruit compote. A great healthy breakfast idea with aquafaba.

Today we have fluffy vegan pancakes on the menu and instead of eggs, we will use a can of chickpeas (it’s the liquid called AQUAFABA that works as a great binding agent).
It will take around 25 minutes for this recipe and you should be able to make around 15 pancakes (3-4 servings)
Among the pancakes recipe, I will also show you how to make a nice mix berry compote that will accompany them 🙂

P.S. – don’t forget the maple sirup :O

INGREDIENTS:
– 1 can of chickpeas (approx. 200ml of Aquafaba)
– 200 ml soya milk
– 3 tbsp brown sugar (you can use regular as well, I just like a toffee taste to it)
– 1 lemon (for some lemon zest) and the rest for compote
– 1.5 cup of regular flour
– 1 tsp salt
– 1 tsp baking soda
– 5 tbsp sunflower oil
– vanilla extract (4 – 5 drops)

The ingredients for the compote:
– strawberries
– blueberries
– raspberries
– 3 tbsp brown sugar
– 1,5 tsp lemon juice

PREPARATION:

Our first step is to separate the liquid that we need from the chickpeas and put it in a bowl where you will mix everything together.
–> Also for those days when you just use chickpeas for something, it is safe to put the liquid in a plastic container and to freeze it for another time.
We will now add the following: soya milk, brown sugar, salt, baking soda, sunflower oil, vanilla extract, and a bit of lemon zest to the bowl.
And the next thing is to slowly start adding the flour to the bowl while mixing it.
Once you are done with this, you have 2 options: start baking the pancakes (it would be handy if you have a helping hand) or put the mix in the fridge while you are making the compote.

For the compote it will take you 10 minutes to prepare it – you will have to cut the strawberries and blueberries and add them to a saucepan together with the raspberries (leave some aside just to add them at the end for crispiness).
Put the saucepan on the stove on medium heat and give it some time to heat up.
Once heated up add the sugar and give it another few minutes so it all becomes nice and thick.
You can then take it from the stove and add the remaining fruits to it.
Squeeze out some lemon juice and add it to the compote – in case you have some leftovers this is a great preservative.

Now, it’s time to serve them and eat!

Enjoy!!

 

For the video tutorial, check the link below:

Categories
Favourites Lunch & Dinner

Vegan Burger

Are you vegan and craving a delicious burger? Well, you are at the right place!!! This amazing vegan burger is also gluten-free!!!

Today I am showing you a Classic, a delicious Vegan Burger that is also gluten-free! The preparation will take about 30 minutes and then it’s good to leave it in the fridge at least an hour so it gets a firmer shape. The mixture should be for 5 large or 10 smaller burgers.

INGREDIENTS:
– 2 tsp of dry paprika
– 1 tsp of turmeric
– 3 tsp of salt
– 1,5 tsp of chili flakes
– 1 tsp of pepper
– 1 tsp of garlic powder
– 2 tsp of dry thyme
– 1 tbsp of brown sugar
– 1 tbsp of coconut oil
– 6 tbsp of pea protein
– 5 tbsp of milled chia seeds
– 4 tbsp of tomato paste
– 2 tbsp of oil from sundried tomatoes (for umami flavor)
– 1 can of chickpeas
– 100g of soy mince
– 1 large cooked beetroot

PREPARATION:

Start off by cutting the beet into smaller pieces and put them in the blender. Get your chickpeas, as well as 1/2 cup of aquafaba (liquid out of the can), and add it to the blender – now blend it well!
Now you can soak the soy mince in water for about 5 – 10 minutes and then drain all the water out of it – give it all your power!!
Place the blended mixture a bowl and first add all the ingredients except soy mince, pea protein, and chia seeds – give it a good stir.
Now you can add the soy mince – give it a good stir – and add the protein and chia seeds at last and repeat the mixing.
Leave it to stay for 10 minutes just that the chia seeds and pea protein start working.
As it’s good to leave the burgers in the fridge for an hour you want to wrap up a chopping board in cling film – trust me 😉
Now for the burger mold, I have been creative and used a piece of an old plastic container – press them well.
Leave in the fridge and get them out whenever you are ready (you can freeze some of them, just put them on some baking paper).
Preheat your oven on 180°C (360°F) – place the burgers on some baking paper lightly sprayed with oil.
Cook for 20 – 30 minutes – you decide when you are happy.
The burgers won’t harden during the cooking BUT as you leave it outside the oven for a few moments they will get a nice crust!

You are ready to serve it, Enjoy!!

 

For a video tutorial, check the link below: