By
Breakfast, Gluten Free, Recipes, Vegan
0

Make this the night before, pop it in the fridge and add some toppings in the morning 2 tbsp chia seeds280 ml unsweetened almond or coconut milk ((can use cow's milk if desired))1 tsp maple syrup1 cup fresh blackberries ((can use frozen))1 tbsp flaked almonds Place the blackberries, milk and maple syrup in a blender and blend until smooth. Save a few blackberries for topping.Place the chia seeds in a glass container, or a bowl. Then, cover with the blackberry mixture and stir through so it is mixed well.Place in the fridge and leave overnight (or at least 3-4 hours).In the morning, or when ready to eat, top with some flaked almonds and a couple of fresh blackberries.

By
Breakfast, Gluten Free, Recipes, Vegan
0

  Seriously simple breakfast that you can make up the night before and put in the oven in the morning. It's the perfect time of year to be using blackberries as they're literally everywhere! 120 g jumbo rolled oats ((use gluten-free if required))2 apples ((peeled and grated))200 g blackberries400 ml milk ((use whichever milk or milk alternative you like))4 eggs1/2 tsp ground cinnamon or mixed spice4 tsp maple syrup Preheat the oven to 180 degrees and very lightly grease a baking dishWhisk the milk, eggs, maple syrup and spice together in a bowl, then add the oats and the fruit (save a few blackberries for topping).Place into the oven and bake for around 25-30 minutes, until the oats are golden on top and everything is cooked through.Serve with a couple of fresh blackberries on top

By
Recipes, Vegan
0

This is a really sociable meal - impress your friends and family with delicious tacos that are super healthy and packed with nutrients Fried Beans1 tin mixed beans ((in water))1 small onion1 tsp fresh red chilli (finely diced)1 clove garlic (minced)1/2 tsp ground cumin1/2 tsp ground coriander1 tsp olive oilPineapple Salsa1 pineapple ((chopped))1 punnet cherry tomatoes ((mixed colours if you can find))1 green chilli ((roughly chopped))1 lime ((juice of))1/2 tbsp olive oil1 handful of fresh coriander leaves and stalks ((roughly chopped))Guacamole2 large avocados1/2 lime ((juice of))1 green or red chilli ((finely diced))1 handful of fresh coriander leaves and stalks ((roughly chopped))Tacos, Rice & Corn (optional extra)1 cup basmati rice ((cooked to packet instructions))4 small corn on the cob ((1 per person))8 large flour tortillas or taco shells For the Fried BeansHeat the oil in a frying pan and then add the onion.

By
Recipes, Vegan
0

  One pot, super easy to make lentil bolognese recipe. 220 g wholemeal spaghetti1 medium white onion (finely diced)2 cloves garlic (grated or minced)1 stalk celery (chopped)2 carrots (chopped)5 large mushrooms (chopped)1 tin chopped tomatoes500 ml vegetable stock2 tbsp tomato puree1 tsp dried oregano1/2 tsp dried basil1/2 tsp dried rosemary200 g green lentils ((use a tin if you like))2 tbsp olive oil In a large saucepan, cook the spaghetti as per the instructions on the packet and then drain and set asideIn the same pot, heat the olive oil over a medium heat and saute the onions until they're see-through.Stir in the celery, carrots and mushrooms and saute for another 4-5 minutes until the mushrooms look cooked throughStir through the garlic, then add the vegetable stock, lentils, chopped tomatoes, tomato puree and the dried herbs.Bring to a boil, and then lower

By
Recipes, Vegan
0

  This one pot vegan chilli is perfect to have with rice, salad or over a jacket potato. Or, in a bowl as a meal on its own! It works well as a one-pot batch cook and will make 6 portions for freezing. 1 large white onion (finely diced)2 cloves garlic (finely chopped)1 large carrot (grated)1 teaspoon ground cumin1 teaspoon ground coriander1-2 red fresh chillis or teaspoons of lazy chilli (adjust to your preferred spiciness )1 tin mixed beans ((I use Tesco's mixed bean - cannellini, adzuki and pinto))1 punnet mushrooms (chopped into small chunks)1 tin chopped tomatoes1 handful fresh coriander leaves and stalks (roughly chopped)1 teaspoon sugar1 tbsp olive oil Heat a large pan containing the olive oil over medium heat and then slowly saute the onions until they are see-through. Then add the chilli, garlic and grated carrot and saute

By
Recipes, Vegan
1

Wow! These vegan tacos and are absolutely DELICIOUS! There are a couple of moving parts, and they can be a little time consuming but trust me, they're WORTH it! In fact, we've even paired a gin with this recipe, so if you're partial to gin, you'll love this too! For the Sweet Potato1 kg sweet potato (chopped into 1cm cubes))3 tbsp olive oil1 tsp hot, sweet or smokey paprikaFor the Salsa400g tin black beans250 g fresh pineapple150 g cherry tomatoes (mixed colours if poss)1 yellow pepper1 red onion150 g tin of sweetcorn1 clove garlic Juice of 2 limes1 tsp ground cumin1 tsp ground corianderFor the Guacamole2 ripe avocados2 cloves garlic1 tsp ground corianderJuice of 1 lime1 tsp dried chilli flakes or fresh chilli20 g fresh coriander ((medium handful))8 corn or flour tortillas Preheat your oven to 220 degrees C / Gas

By
Recipes, Snacks, Vegan
0

  These little crunchy, slightly spicy chickpeas are an amazing snack when you're feeling a bit peckish. They also make a really good bowl snack for when you're entertaining. They can form the base of crispy chickpea tacos too! Try them in a few different ways. 1 tin chickpeas (drained and rinsed)1 teaspoon ground cumin1 teaspoon paprika1/2 teaspoon chilli powder1 teaspoon ground coriandersalt & pepper1 tablespoon olive oil Preheat your oven to 220 degrees C and prepare a large baking tray lined with greaseproof paper.Combine all the ingredient in a bowl and mix well to coat the chickpeas with the spice mix. You could use a pre-made spice mix tooBake in the oven for 10-15 minutes until the chickpeas are crispy - but keep an eye on them because they can burn quickly!Drain the excess oil with kitchen roll and serve immediately

By
Recipes, Vegan
0

A delicious, warming and surprisingly quick midweek meal that really hits the spot! 750 ml Vegetable Stock2 Inches Ginger Root (Peeled)1 Red Chilli1 Clove Garlic2 tbsp Miso Paste100 g Ramen or Soba Noodles (Dried Weight)2 tbsp Sesame Oil100 g Shiitake Mushrooms (Hydrated Weight)4 Spring Onions2 Heads Pak Choi1 tsp Soy Sauce400 g Tofu Block (Cubed) Cook your noodles to packet instructions, and rehydrate your mushrooms if needed. Drain the noodles and rinse in cold water then set asideWhile cooking, chop your vegetables. Dice half of the ginger while slicing the other half into discs. Chop half of the red chilli, leaving the other half whole, bash the ginger to break it up but keep it relatively whole, slice your mushrooms, shred the pak choi and shred the spring onions (keep the green and white bits separate)Heat the stock and simmer along with

By
Breakfast, Recipes, Vegan
0

Let's face it, Heinz and Branston do a bloody good baked bean, but did you know that you can make your own at home too? Here's a seriously quick recipe that takes less than 15 minutes to do and it'll keep in the fridge for a day or two. 1 tin haricot beans (drained and rinsed)1 small white onion (diced)1/2 teaspoon powdered garlic1/2 teaspoon smoked paprika1 tablespoon tamari, soy or Worcestershire sauce1 tablespoon brown sugar1 teaspoon dried chilli flakes ((optional))1 400g carton passata1 tablespoon olive oil Saute the onion in the oil, in a non-stick saucepan over medium heat for 3 minutes until see-through. Add all the other ingredients and simmer for 10 minutes. Add water if the mixture becomes too dry.Serve with a crispy jacket potato, or as a breakfast side.

By
Curries, Recipes, Vegan
0

This curry is seriously quick to make, uses store cupboard basics and is really cheap per portion too. You can add any vegetables you want and change the heat by adding or removing chilli. 1 large brown onion (roughly diced)2 cloves garlic (minced)1 thumb sized piece fresh ginger root (grated)1 teaspoon black mustard seeds ((optional))1 400g tin chickpeas (drained and rinsed)1 400g tin chopped tomatoes1 400g tin coconut milk500 g white potatoes (diced into big chunks)2 large carrots (roughly chopped)1 tsp ground turmeric1 tsp ground cumin1 tsp ground coriander1 tsp dried chilli flakes500 ml vegetable stock2 tablespoons olive oil Heat the oil in a large non-stick pot over moderate heat and then fry the onions slowly until they are see through.Add the garlic, ginger and mustard seeds and fry for a further 3-4 minutes. You can also use garlic & ginger

By
Recipes, Soups, Vegan
0

  Broccoli, Cauliflower & Leek Soup I've been really trying to increase the diversity of prebiotic foods I've been eating recently, and wanted to combine a whole load of these in one soup! So I've added loads of onion, garlic and leeks to hearty cruciferous broccoli and cauliflower to create a delicious meal for both you and your healthy gut bacteria! 1.5-2 litres vegetable stock1 head of broccoli ((in florets))1 head of cauliflower (plus the leaves) ((in florets))2 leeks (trimmed and washed)1 onion4 cloves garlic2 medium white potatoes ((diced - skin on))Salt & Pepper1 tbsp olive oil Heat the olive oil in a large soup pot over a moderate heat and saute the onions and leeks for 5 minutes until they start to go see through. Then add the garlic and heat for a further 2 minutes.Add everything else and allow to simmer for

By
Recipes, Vegan
0

Some of the most amazing vegan friendly burgers you'll ever make! Amazing at BBQ's or as a great freezable midweek evening meal. Try adding some chopped nuts to the recipe for an extra protein crunch! 1 Can (400g) Chickpeas ((Drain))1 Can (340g) Sweetcorn ((Drain))15 grams Fresh coriander4 tbsp Plain wholemeal flour1 Lemon1/2 tsp Ground cumin1/2 tsp Dried Coriander1 tsp Paprika2 tbsp Rapeseed oil (For cooking) Drain Chickpeas and corn, then add to a food processor along with spices, flour, a pinch of salt and your lemon zestPulse until combined but coarse. You're not making hummus!Dust a surface with flour. Use this to divide your mixture into four, then shape into patties. Place in the fridge to cool and firm up. Once cooled, wrap in cling film and freeze if you'd like to store them for laterHeat oil in a pan on medium