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

Recipe of the Week - Sour Cream and Chive Dip

This makes a lovely thick creamy dip, perfect for nachos or potato wedges.

You will need:

70g Cashew Nuts

2 tsp Cyder Vinegar

1 tsp Lemon Juice

1 tbsp chopped fresh or dried chives

pinch of salt

Method:

Boil some water in the kettle and pour over the cashews in a bowl to cover them completely. Leave to soak for 40 minutes. Then drain and rinse.

Place the cashews into a blender with the vinegar, lemon juice, salt and 60ml water. Blend until smooth and creamy. Add more water if needed to get the right consistency.

Transfer to a ramekin and add the chives, stir in to combine.

Dollop on top of nachos, salsa, red onions and jalapeños. Eat and Enjoy!

If you enjoyed this recipe, there are plenty more here.

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

Vegan Recipe of the Week- Ch'ken and Vegetable Jalfrezi

This is my 100th Post! Yay! So, as is traditional on Vegan Vox Blog every Tuesday, here is another tasty vegan recipe...

This is a super quick and easy vegan curry to make on a week night when you need something filling, warming and fast.

Serves 2-3

Ingredients:

2 Carrots
6 Green Beans
Half a packet of Chicken Style Pieces (I use Morrisons)
1 Large Onion
2 Cloves Garlic
1 Red Chilli
1 Tin of Plum Tomatoes
1 Tbsp Apple Cyder Vinegar
1 Tsp Turmeric
1 Tsp Dried Coriander
1 Tsp Cumin
1 Tsp Chilli Powder
1 Tsp Curry Powder
2 Tbsp Tomato Puree
1/2 Pint Water
Olive Oil

Method:

Peel the carrots and slice. Cut the beans into quarters.

Put the carrots and beans into a pan of salted water and bring to the boil. Simmer for 10 minutes then drain and set aside.

Put the garlic and onion into a food processor and pulse until finely chopped. Remove the onions and garlic and put to one side. Place the tinned tomatoes and chilli into the food processor and pulse until smooth. 

In a pan, heat some olive oil and add the onion and garlic and stir fry for a few minutes.

Add the chilli and tomatoes to the pan and stir in.

Next add the apple cyder vinegar, tomato puree, herbs and spices to the pan and stir in well.

Add the Chicken Style Pieces to the pan and stir to coat them with the sauce.

Next add the water and bring the sauce to the boil. Simmer for around 5 minutes. Then add in the drained vegetables.

Stir regularly and simmer for around 10 minutes until the sauce has thickened and the chicken style pieces are cooked through.

Once the sauce is thickened serve immediately with your favourite steamed rice.

This curry keeps in the fridge for 48 hours and can be frozen. I often double the quantity and freeze the extra portions for another day.

Eat and Enjoy!

If you enjoyed this recipe, please share with your friends and click here for more of my recipes.

Big Vegan Love,

VVx