Vegan Lentil Pizza

I’ve been fascinated by uttapam for a long time. Uttapam is a Southern Indian gluten free fermented pizza made from urad dal and rice. The last time I ate this it got me thinking… Could I make an Italian type pizza base using red lentils and oats – a Vegan Lentil Pizza? Was it possible?  

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The best way to make baked falafel?

Until this post I’ve never made proper falafel before!  There I’ve said it!  It seemed crazy trying to come up with my own falafel recipe if I hadn’t actually made anyone else’s ever. As we follow an oil-free vegan diet I searched for great oil free falafel recipes, which only used traditional ingredients and they seemed quite difficult to find.  

So I decided to try converting two popular falafel recipes to baked to find what I was looking for….

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Spicy Ethiopian Burgers (GF & oil-free)

I am seriously addicted to Ethiopian Red Lentil Stew and have been looking at different ways I could use the Berbere spice blend which is the base of this stew in new ways.  That’s how these burgers were born.  They are spicy, rich and bitey, and provide a massive flavour punch.  

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Herby Italian Vegan Meatballs (oil & GF)

I’ve been vegan a couple of years now and one of my favourite meals before I went vegan was meatballs with spaghetti.  I loved how the herbs in the meatballs melded with the sauce and pasta.  Three parts imperfect by themselves but together sheer bliss!  So I set out to recreate what I loved in a vegan meatball.

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Ethiopian Spicy Red Lentil Stew (Misr Wat)

I’m really getting into Ethiopian food and this Spicy Red Lentil Stew ticks all the boxes for me.  Quick and easy to make, complex spicing and super healthy.  This has become a regular fixture in our house and I hope it does in yours too!

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Shepherd’s Pie (Vegan)

I’ve been craving the comforting texture and flavour of shepherd’s pie.  One of my favourite meals before I went vegan I’ve been keen to see if I could mimic the flavour and texture using whole plant foods.  This recipe came pretty close!  The potato is so creamy without any butter or oil and the sauce with aduki beans and porcini mushrooms has a lovely rich flavour.

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Sage & Onion Chickpea Stuffing Balls

These gluten free, low fat alternatives to traditional stuffing maintain the juiciness and taste of normal bread based stuffings, thanks to the addition of apple sauce and chestnuts.  Delicious on their own or with a nut or seitan roast these are a great additions to any Christmas or celebratory table.

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Ethiopian Split Pea Stew (Vegan)

I was encouraged to try making this Ethiopian Split Pea Stew (or Kik Alicha) by the owner of Zeret Kitchen Ethiopian restaurant in Camberwell London.  This is the easiest of all Ethiopian bean stews, so is a great place to start if you’re interested in trying your hand at making Ethiopian food.  Best served with enjera (fermented pancake) but also delicious with rice!  This is made without oil, but the traditional stew has oil added.  If you live in London check out Zeret Kitchen – the food is absolutely delicious.

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Italian Bean & Pasta Soup (Vegan)

If you’re craving soup that will fill you up and keep you warm – this one’s for you.  It’s a hearty Italian Bean & Pasta soup.  Made from store cupboard ingredients and jam packed with vegetables, beans and pasta it’s thick and chunky texture will fit the bill during the colder nights!

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Smokin’ Leeky Mac n Cheese (Vegan)

A smokey twist on an old favourite.  This recipe is a low fat, higher protein vegan version of traditional mac n cheese.  The smokiness adds a wonderful richness to this recipe.  I guarantee once you’ve made this once you’ll want it make it again and again.

Prep time: 20 minutes
Cooking time: approximately 40 minutes
(Serves 3-4)

Ingredients

230g (8oz) cannellini beans (drained)
200g (7oz) macaroni pasta
1 medium potato (peeled and cubed)
2 trimmed leeks
350ml (12.8 fl oz) plant mylk
30g (1 oz) cashews (soaked & drained)
3 tbsp nutritional yeast
1 tsp smoked paprika
1 tsp paprika
1 tsp liquid smoke
1/4 tsp turmeric
Juice 1 lemon
Salt & pepper to taste

Method

  1. Preheat oven 180°c fan (400°f or 200°c conventional)
  2. Roughly chop leeks, peel potatoes and cut into cubes
  3. Cook the pasta as per instructions
  4. In a pot boil or steam potatoes until soft
  5. In a frying pan sauté leeks until soft
  6. Blend potato, cannellini beans, nutritional yeast, smoked paprika, liquid smoke, turmeric, paprika, lemon and salt and pepper into a smooth pourable “cheese” sauce.
  7. Put the cooked macaroni and leeks into In a 2L (2 quart) baking dish and mix together.
  8. Pour the “cheese” sauce over the top and mix through.
  9. Top with vegan cheese, breadcrumbs or nothing (it is just as good without any topping).
  10. Bake in the oven for 40 – 50 minutes.

Watch me make it: