Vegan Recipe of the Week - Super Quick Pitta Pizzas

Super Quick Pitta Pizzas are easy to make, taste great and are a quick meal when you've had a long day at work. They are fun to make with children too and taste lovely.

Makes 2 pizzas:

You will need:

1/2 jar of sundried tomato pesto

1/4 packet of veganic pizza cheese

1/4 red bell pepper, sliced

4 cherry tomatoes, quartered

2 wholemeal pittas

2 portobello mushrooms, sliced

1/4 red onion, diced

a few strips of smoked tofu

1 tsp olive oil

Fry the onions and mushrooms in the olive oil over a medium heat whilst the pittas are in the toaster.

Once the pittas are lightly toasted, spread with the tomato pesto.

Next add all of the chopped veggies, the fried veggies, the tofu and the cheese.

Place under a pre heated grill for 3 minutes to melt the cheese.

Eat and Enjoy!

VVx

The Ordinary Vegan - Hot Cross Buns

This week's TOV is a yummy British classic sweet bread - Hot Cross Buns. Sainsbury's Hot Cross Buns are vegan and taste yummy toasted and spread with a little vegan butter. Perfect!

Big Vegan Love,

VVx

Vegan Recipe of the Week - Brussel Sprouts with Chestnuts & "Bacon"

This makes a great snack, side dish or meal. It is fresh and delicious, tastes great and is satisfying for carnivores and herbivores alike!

Serves 4 as a side dish and 2 as a main course.

Ingredients:
12 fresh Brussel sprouts
4 medium mushrooms
200g whole chestnuts - cooked and peeled
3 cloves garlic
3 rashers of vegan bacon
1 tsp crushed red chilli
1 Tbsp soy sauce
olive oil for cooking
Ice cubes for shocking the sprouts
Salt and pepper for seasoning

Method:

Fill up a bowl with cold water and ice cubes and leave to one side.

Take the outer leaves off the sprouts along with the end of the stalk, wash and cut in half.

Put the sprouts into a pan of salted water and bring to the boil. Simmer for 6 minutes, then drain and plunge into the iced water. Drain again and put to one side.

Finely slice the garlic, slice the mushrooms, chestnuts and bacon slices.

Heat a wok or frying pan and drizzle in a little olive oil. Add the vegan bacon strips and fry for a few minutes until crispy. Remove from the wok and place to one side.

Add a little more oil to the pan and then add the chilli and garlic, fry for a couple of minutes.

Then add the chestnuts and mushrooms and stir fry for a couple more minutes.

Add a tablespoon of soy sauce and stir through before adding the sprouts.

Stir fry for another 2-3 minutes and then add the bacon, salt and pepper.

Stir to combine and serve immediately. Add a splash more soy sauce when in the serving dish. Mr Vox likes this served up with some homemade crusty bread rolls! 

Eat and Enjoy!

Big Vegan Love,

VVx

Vegan Recipe of the Week - Spicy Organic Carrot Soup

This is such a simple recipe, and great when you fancy something warming and nourishing. Makes a lovely lunch with a homemade bread roll, or as a starter.

Serves 4.

Ingredients:

5-6 organic carrots, peeled and sliced

1 large organic onion, peeled and diced

750ml vegetable stock

1 Tbsp olive oil

1 Tbsp dried parsley

1 Tbsp Henderson's Relish (or Vegan Worcestershire sauce)

1/2 tsp paprika

1/2 tsp cayenne pepper

salt and pepper to taste

Method:

Prepare the vegetables and make up the stock.

In a large saucepan heat the olive oil and sauté the onion until soft.

Then add the carrots to the saucepan.

Next add the stock to the pan.

Bring to the boil and then add the herbs, spices, sauce and seasonings. Stir thoroughly, cover and simmer for 20-30 minutes.

Take the soup off the heat. Using a hand blender, blend until smooth. At this point, if the soup is too thick for your liking add boiling water until at a consistency you prefer.

This soup keeps in the fridge for 72 hours and can be frozen. I make double portions and freeze the rest so I always have a homemade soup on hand.

Eat and Enjoy!

If you enjoyed this recipe, please click here to see my other recipes.

Big Vegan Love,

VVx