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 Vox Reviews...Cook & Survive! by The Vegan Zombie

I have been a fan of The Vegan Zombie's YouTube Channel for ages and was so excited when they announced the general release of their fan-funded cookbook/graphic novel - Cook &  Survive!

I ordered my copy from Amazon on the day of release and waited patiently for it to be shipped over from the US. When it finally arrived, I was not disappointed.

It features a graphic novel with Chris, Jon and Indy the dog fighting their way through a zombie apocalypse which is brilliantly illustrated by Rob Kramer and then a full cookbook featuring over 85 recipes.

There are The Vegan Zombie classics such as their legendary Mac'n'Cheese, Corn Dogs and Pizza. There are healthy recipes, salads, soups, pies, raw recipes, desserts, breakfast, side dishes, nut milks, sauces and even vegan dog food!

It is an American book, so a few ingredients are harder to find here in the UK, but mainly they use standard ingredients and obviously the measurements are in cups but they also put weight in brackets so no conversions needed.

So if you love home-cooked vegan variety, American favourites and want to treat your companion animal to some great vegan treats too, this is the vegan cookbook for you!

What is your favourite vegan cookbook and why? Share in comments below.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Stuffed Romero Peppers

This week's recipe is a lovely warming, filling meal with tastes inspired from the Mediterranean.

Stuffed Romero Peppers

Serves 2-3 

Ingredients:

2-3 Romero Peppers

1 small onion

1 clove garlic (or 1 tsp Lazy Garlic)

Half a red chilli (or half tsp Lazy Chilli)

1 small tin sweetcorn - drained

2-3 green beans

2 Tbsp salsa

2 Tbsp tomato puree

50g steamed rice

40g vegan mozzarella grated

dash Henderson's Relish (or vegan Worcestershire sauce)

Salt 

Pepper

Olive oil

2 tsp Italian herbs

1 tsp onion powder

Salad (to garnish)

Method:

Preheat the oven to 210C (190C Fan).

Cut the peppers in half lengthways and discard and seeds.

Drizzle the peppers with a little olive oil, salt and pepper and place in the pre heated oven for around 15 minutes whilst you prepare the filling.

Chop the onion, chilli and garlic roughly and add to a pan with a little olive oil. Stir fry for a minute or so and add the chopped green beans.

Stir fry for another 2 minutes and then add the sweetcorn.

Next add the salsa, tomato puree, onion powder and Henderson's and stir through.

Add the steamed rice to the pan and combine.

Take the peppers out of the oven and fill the peppers with the filling, pile it on generously.

Next sprinkle with grated vegan mozzarella and Italian herbs, drizzle with a little more olive oil and return to the oven for a further 10 minutes until the cheese is melted.

Remove from the oven and serve 1-2 pepper halves per person with a side salad garnish.

Eat and Enjoy!

If you enjoyed this recipe, please click here to see all of my recipes and come back next week for a brand new Vegan Recipe of the Week!

Big Vegan Love,

VVx

The Ordinary Vegan - Crackers

In January, thoughts often turn to healthier alternatives and lighter meals after all of the festive fancies. One of my favourite light lunches or snacks are crackers with salad. There are many vegan-friendly crackers available at the major supermarkets, here are some of my favourites:

Jacobs Cream Crackers

Despite the name, these crackers contain no cream and no other dairy for that matter. They are delicious with vegan cheese, pate, salsa, and pickles.

Ritz Crackers

These are the little salty crackers of my childhood, perfect with vegan cream cheese and cucumber.

Milton’s Baked Crackers

These are a new cracker to come to the UK supermarkets. They are a Canadian brand. They produce a range of flavours and these crackers are lower fat, all natural ingredients and baked to perfection.

Jacobs Flatbreads

These come in a range of tasty flavours, and are great to use with dips such as hummus, cashew sour cream and chive or salsa.

Ryvita Thins

These are delicious served with dips like guacamole, salsa and hummus or spread with vegan cream cheese or pate.

Please note not all flavours of these brands are vegan. Please check the ingredients labels. A few of the flavours contain milk powder and some contain honey, but all of these brands have vegan-friendly flavours in their ranges.

Here's how I serve my crackers:

Which crackers are your favourites? Leave me a comment below. Come back tomorrow for a brand new Vegan Recipe of the Week.

Big Vegan Love,

VVx