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

Vegan Recipe of the Week - Summer Sandwiches - The Italian SLT & Homemade Chutney

Vegusto Hot Salami with Tomato and Red Onion Chutney and Rocket on a wholemeal Ciabatta Roll. 

Chutney Recipe

Ingredients:

250g red onions, sliced

500g tomatoes, chopped

1 red chilli, deseeded and sliced

150g soft brown sugar

70ml red wine vinegar

Method:

Place all of the ingredients into a large pan and stir well. Bring to the boil and then simmer for 40 minutes until a jam-like consistency. Pour into a large sterilised jar and leave to cool completely. Keeps in the fridge for around 6 weeks.

The Sandwich

Ingredients:

A Ciabatta Roll

4 slices of Vegusto Hotsami

2 slices of beef tomato

A handful of rocket

A heaped tablespoon of chutney

Method:

Slice the Ciabatta roll lengthways in half.

Put the vegan salami slices on the bottom layer.

Add the tomato, then the rocket.

Finish with a generous layer of tomato and red onion chutney and put the top of the roll on.

Serve with mixed olives.

Eat and Enjoy!

VVx

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

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

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