Vegan Recipe of the Week - Summer Sandwiches - Mexican Wrap

Mixed Beans with homemade Spicy Salsa, Lime Rice and Guacamole in a Soft Tortilla Wrap

For the Lime Rice:

Ingredients:

100g red rice, steamed

2 Tbsp fresh coriander, chopped

½ lime, zest and juice

salt and pepper to taste

dash of olive oil

Method:

Steam or boil the rice until cooked and then grate the zest of half a lime into the rice and stir. Add in the lime juice, olive oil, salt, pepper and coriander and stir well. Spoon into a bowl.

For the Guacamole:

Ingredients:

1 ripe avocado

1/3 red onion, chopped finely

½ -1 green chilli, deseeded and finely chopped

1 small plum tomato, finely chopped

1 Tbsp coriander, finely chopped

2 tsp lime juice

Sea salt and freshly ground pepper to taste

1 Tbsp of soya cream (optional)

Method:

Cut the avocado in half and remove the stone. Scoop the flesh from the skin into a bowl.

Mash the avocado with a fork until smooth. Add the rest of the ingredients and stir into the avocado. Add the soya cream if you like a creamier consistency and flavour. If not using immediately, cover with cling film directly onto the surface of the guacamole to stop it browning. Can be refrigerated for 24 hours.

For the salsa:

See my salsa recipe here

For the sandwich - serves 4:

Ingredients:

4 large soft flour tortillas

A tin of organic mixed beans

Lime rice

Salsa

Guacamole

Method:

Warm the tortillas in a large dry frying pan.

Spread a layer of guacamole along the centre of each tortilla.

Top this with a layer of salsa.

Add a few spoonfuls of mixed beans followed by a few spoonfuls of lime rice.

Roll the tortillas up folding in the sides as you go.

Cut in half before eating.

Eat and Enjoy

VVx

The Ordinary Vegan - The Food Doctor - Chipotle Chilli Wholeful Grains

I found these snacks at Home Sense but Food Doctor products can be found in many health food shops, supermarkets and online as well. 

These are a great vegan snack to keep in the car for a long journey, to take to the cinema or to keep you going at work. It's full of healthy grains and seeds - including pumpkin seeds, corn, broad beans, soya beans, black beans, brown rice, almonds, peppers, peas, chillies, lime, herbs and spices. It is labelled as suitable for vegans on the packaging and sells for around £2.50 for a 150g bag.

They are spicy and full of flavour and make eating nuts and seeds more fun! They are a good source of protein and high in fibre. Food Doctor do a range of vegan-friendly snacks which are based on whole foods. What is your favourite go to healthy savoury snack to top your energy levels up until your next meal? Share in the comments below.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Spaghetti and Meatballs

I thought it would be nice to make some vegan meatballs to go with spaghetti instead of my usual pasta sauce. Serves 4.

Here is what you need:

For the meatballs:

1 tin of kidney beans, drained and rinsed
1 white or red onion, chopped finely
6 button mushrooms. chopped finely
40g breadcrumbs
handful of basil and parsley, chopped
1 clove garlic, chopped finely
1 Tbsp balsamic vinegar
4 Tbsp nutritional yeast
1/2 tsp chilli powder
1/2 tsp salt
1 Tbsp olive oil

For the sauce:

1 500g carton of pasata
1 tsp apple cyder vinegar
1 tsp agave nectar
1 Tbsp mixed Italian herbs
Salt
Pepper

Spaghetti
Vegan Parmesan Cheese

Method:

Rinse and mash the beans in a large bowl and set to one side.

In a frying pan, add some olive oil and then when hot add the chopped onions, garlic, mushrooms and fresh herbs. Saute for 5 minutes on a medium heat until the onions are turning brown, then add the balsamic vinegar and turn up the heat for 30 seconds to reduce. Once the heat is off add the spices and seasoning.

Add the sauteed mixture to the mashed beans, then stir in the nutritional yeast and breadcrumbs. Cover the bowl and place in the fridge for an hour.

Meanwhile make your sauce by adding all of the sauce ingredients to a saucepan and heating gently for around 10 minutes.

Take your chilled bean mixture from the fridge and shape into 16 meatballs. Heat a little olive oil in a griddle pan and fry the meatballs until coloured all over (around 3 minutes).

Pour your pasta sauce into a casserole dish and gently place the meatballs into the sauce. Bake in the centre of a preheated oven uncovered at 180C for around 20-25 minutes.

Meanwhile boil the pasta according the the instructions on the packet and drain. Place into bowls.

Take the sauce and meatball mixture from the oven, give a quick stir to incorporate the meatballs and pour over your spaghetti. Sprinkle with some vegan parmesan and a little fresh basil.

Eat and Enjoy! If you enjoyed this recipe, please click here to see more of my recipes.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Slow Cooker Sausage & Bean Casserole

This week's recipe is another slow cooker recipe, great for these colder evenings and so simple to make. 

(serves 2-3)

Ingredients:

4 vegan sausages - I used Vegetarians Choice

1 onion

1 carrot

1 potato

4 mushrooms

1 pepper (or small cup of frozen peas)

200ml vegan stock

1 400g tin baked beans

Pinch of cayenne pepper

1 tbsp mixed herbs

Salt 

Pepper

1 tbsp oil

Method:

Peel and chop all of the vegetables into small slices/cubes. 

Pour the oil into a large frying pan and heat, once hot add the onions and sausages and fry for 5 minutes until lightly browned. Break the sausages into quarters in the pan and add the rest of the vegetables. 

                                  

Fry for a further 5 minutes and then add the stock, beans and herbs/seasoning.

                                 

                                                   

Bring the mixture to the boil and then pour into your slow cooker.

                                            

Cook on low for 6-8 hours, stirring halfway through cooking time if possible.

                                       

Serve with fresh homemade crusty bread rolls.

                                    

                                    

                                   

Eat and Enjoy!

      

      

       

Big Vegan Love,

VVx