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 - Philly Cheesesteak Sandwich

This is a hearty sandwich - famous in the US - made vegan by Vegan Vox!

Serves 2.

You will need:

2 Ciabatta Rolls

2 Seitan Steaks

6 Onion Rings - I buy vegan ones from a local Chinese supermarket

6 Jalapenos

Veganic Pizza Cheese

Spicy BBQ Sauce

Vegan Mayo (optional)

Salad (to serve)

Method:

Slice open your rolls and warm in the oven for a few minutes until soft.

Add the cheese and BBQ sauce to the rolls.

Cook the onion rings and seitan steaks in a griddle pan and slice the steaks into strips.

Add the onion rings and steak strips to the top and bottom of your rolls. Add the jalapenos and mayo (if using).

Place the sandwich into a panini press and grill for a few minutes until the cheese has melted.

Meanwhile, prepare your salad.

Serve your sandwiches with the side salad.

Eat and Enjoy!

Big Vegan Love,

VVx

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

Vegan Recipe of the Week- Shortbread

I love shortbread, it is so easy to make and you can use it as a base for lots of variations.

Here is my recipe:

125g Hard Stork in the foil packet
60g Caster Sugar
180g Plain Flour
1 Tbsp Vanilla Extract
pinch of salt

Preheat the oven to 170C fan/190C conventional.

Cream together the sugar, vanilla and margarine until smooth, then sieve the flour into the creamed mixture, add the salt and work together until in forms a soft dough.

Roll the dough out until it is around 1/2 inch thick and cut into fingers, circles, stars, hearts or whatever you like. Sprinkle with caster sugar and prick with a fork.

Chill in the fridge for 30 minutes.

Bake in the oven for around 16-18 minutes until golden brown and then transfer onto a cooling rack.

Variations on the recipe include adding dark chocolate chips into the dough before rolling, adding chopped cherries or raisins to the dough before rolling or after baking drizzle with lemon or vanilla glace icing.

Eat and Enjoy!

VVx

Vegan Recipe of the Week - Quick & Easy Veggie Soup

Sometimes you just want something you can whip up for lunch that doesn't take too long. This soup is ideal. You can use whatever veggies you have in the house. This is my version.

Ingredients:

1 Cabbage
2 Carrots
1 Onion
4 Green Beans
2 Vegetable stock cubes
1 tsp Parsley
1 tsp Basil
1/2 tsp Chilli powder
1 tsp Henderson's Relish

Method - Serves 3-4:

Chop the beans and carrots and leave to one side. Meanwhile, chop the onions and the cabbage in a food processor until fine.

Pour the veggies into a saucepan. Make up 700ml of veggie stock and add to the veggies. Bring to the boil and then reduce heat and simmer.

Add the flavourings, herbs and spices. Add salt and pepper if required.

Simmer for 15-20 minutes and then blend using a stick blender.

Serve and eat with a crusty bread roll or freeze in individual portions.

Eat and Enjoy!

Big Vegan Love,

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