Basil & Bay

menu icon
search icon

×
Sign up to the newsletter! →

Crispy Chickpeas 2 ways & 3 flavour variations

by Leave a Comment

If you're anything like me, snacks need to be quick, crunchy, protein-packed, and actually satisfying. I started making roasted chickpeas in my second-ish year of going fully plant-based—on the hunt for something high-protein, budget-friendly, and easy.

After a few rounds, I nailed the method: dry them well, roast low and slow, season after baking.

Then I discovered the jumbo 12mm chickpeas, and honestly? Game changer. Crispy outside, fluffy inside, and completely addictive. Now I batch them on Sunday, toss them in jars, and hope they make it past Tuesday.....

Here's your step-by-step:

Whether you’re baking them low and slow or crisping them in your air fryer, these crispy chickpeas follow the same general process: dry well, season smart, roast until crunchy, spice at the end.

Prep and Dry the Chickpeas

Start with 240g cooked chickpeas (about 1½ cups). Rinse them if you're using canned, then:

Let them air dry for 10–15 minutes for the best results.
(Air fryer or oven—this part is the same for both.)

Pat them very dry with a kitchen towel or paper towels. Moisture = soggy.

Roll them gently to loosen skins—removing skins is optional but helps with crispiness.

💡 Meg’s Tip:

I used large 12mm chickpeas I bought on Amazon for this recipe, and honestly, they take it to the next level.

They puff up beautifully in the oven or air fryer—and stay fluffier on the inside, super crispy on the outside. If you can get your hands on these jumbo chickpeas, do it! Total game changer.

Glass bowl of chickpeas tossed in olive oil and sea salt before cooking.

Light Oil + Salt (No Spices Yet)

In a bowl, toss the chickpeas with:

A generous pinch of sea salt

1–2 teaspoons olive oil (or skip for oil-free)

👉 Why no spices yet? Most spices—especially paprika, garlic, or chili powder—burn easily in high heat. You’ll add them later!

Golden roasted chickpeas on a baking tray, evenly crisped and slightly puffed.

Cook Until Crispy

Oven Method:

  • Preheat to 176°C (350°F) and line a baking sheet with parchment.
  • Spread chickpeas in a single, evenly spaced layer.
  • Roast for 40–50 minutes, shaking or stirring every 15 mins until golden and crunchy.
  • Let cool for at least 10 minutes on the tray—they crisp more as they cool.

Air Fryer Method:

  • Let cool in the basket or on a plate for 10 minutes.
  • Preheat air fryer to 200°C (392°F).
  • Add chickpeas in a single layer (work in batches if needed).
  • Air fry for 12–15 minutes, shaking every 5 minutes.
Three bowls of crispy chickpeas seasoned with BBQ, sweet chilli, and za’atar spice.

Now Add the Flavors

Once they’re crisp and cooled slightly, toss with your favorite spice mix. This keeps the flavor strong and avoids bitterness.

Pro Tips

  • Avoid overcrowding. If you're doubling the batch, cook in two rounds so they get evenly crispy instead of steaming.
  • Don’t skip the cooling time—that’s when the real crunch develops.
  • Store in a loosely covered container at room temp (not airtight!), and enjoy within 2 days.

Chickpeas are honestly one of the hardest-working ingredients in my kitchen. They’re cheap, filling, and so versatile it’s borderline unfair. If you loved these crispy little guys, definitely check out my vegan chickpea tuna salad—it’s a no-cook lunch hero. And when you’re ready to turn chickpeas into dinner party magic, don’t miss the tomato chickpea tart. It’s flaky, savoury, and one of those “wait, this is vegan?!” kind of recipes.

Three bowls of crispy chickpeas seasoned with BBQ, sweet chilli, and za’atar spice.

Megan Jones
Looking for a healthy vegan snack that’s crunchy, satisfying, and protein-packed? These crispy roasted chickpeas are everything you want in a savory bite—and they’re made right on a baking sheet with just a few pantry staples.
I’ve included both oven-baked and air fryer methods, so you can get the crunchy roasted texture no matter what tools you’ve got.
Makes 1 ½ Cups
Print Recipe Pin Recipe

Ingredients
  

  • 240 grams cooked chickpeas drained and rinsed
  • 3 teaspoons extra-virgin olive oil for drizzling
  • Sea salt to taste

Seasoning blend ingredients in Notes

Instructions
 

Oven Method

  • Preheat your oven to 175°C (350°F) and line a large baking sheet with parchment paper.
  • Pat chickpeas dry with a kitchen towel—really dry. This step is crucial for ultimate crispiness.
  • Toss chickpeas in olive oil and sea salt, then spread out in a single layer.
  • Bake for 40–50 minutes, shaking the tray halfway through. They should be deeply golden and crispy.
  • Toss with spices like garlic powder, paprika, or a blend. Suggestions in notes.
  • Cool completely. Let the chickpeas cool on the baking sheet; they will continue to crisp up as they cool.

Air Fryer Method

  • Preheat your air fryer to 200°C (about 3 minutes).
  • Dry your chickpeas really well. Pat 240 grams of cooked chickpeas dry with a clean towel, removing any loose skins if you like. The drier they are, the crispier they'll get.
  • Toss with oil and salt. In a bowl, mix the chickpeas with 5 to 10 milliliters (1 to 2 teaspoons) of olive oil and a generous pinch of sea salt.
  • Air fry in a single layer for 10 to 15 minutes, shaking the basket every 5 minutes to cook evenly. Chickpeas should be golden and crunchy when done.
  • Add spices after cooking. While still warm, toss with your favorite seasonings—paprika, garlic powder, curry powder, or even a smoky chili blend.
  • Cool completely. Let the chickpeas cool in a single layer on a baking tray or plate they will continue to crisp up as they cool.

Notes

Smart swaps: No olive oil? Use avocado oil or spray them lightly with your favorite neutral oil. Want to skip oil altogether? Try dry roasting—just note they won’t get quite as crisp.
Storage tip: Store in a loosely-covered container at room temp. Best enjoyed within 48 hours before they start softening.
How to Get Them Crispiest: The drier, the better. Take the extra 2 minutes to pat them dry thoroughly and don’t overcrowd the tray.
Prep Tip: If using canned chickpeas, give them a quick rinse and dry well. For max crunch, let them air-dry for 15 minutes.
Spice Blend Ideas:
Add these after roasting while the chickpeas are still warm:
  • BBQ Chickpeas:
    • 1 teaspoon maple syrup
    • ¼ teaspoon smoked paprika
    • ¼ teaspoon chili powder
    • ¼ teaspoon garlic powder
    • ¼ teaspoon onion powder
    • ½ teaspoon sea salt
    • Pinch of black pepper
  • Za’atar Chickpeas:
    • ½ teaspoon store-bought za’atar blend
  • Sweet & Spicy Chickpeas:
    • 1½ teaspoons sugar
    • 1 teaspoon chili powder
    • ¼ teaspoon sea salt
Tried this recipe?Let us know how it was!

30-Minute Crispy Tofu 'Ground Beef' (Oven baked & Air Fryer option)

by Leave a Comment

When I first went vegan, I missed the versatility of ground beef more than anything—not the taste, just the convenience. I wanted something that could slot into tacos, pastas, and meal prep bowls without feeling like a compromise. After loads of trial and error, this shredded tofu version totally hits the spot.

The texture is shockingly good—grated tofu is the real star of the show here. And that marinade? It hits all the notes: smoky, sweet, umami, peppery... basically everything I loved about beef, minus the cow.

I make this nearly every week now, and it keeps me from reaching for store-bought meat alternatives full of mystery ingredients. Plus, it’s a meal prep dream—easy to batch cook, super versatile, and it freezes beautifully for quick dinners when life gets hectic.

A large dark plate filled with crispy, browned fried onions sits on a light-colored tiled surface. The onions are shredded and evenly spread across the plate.

Ingredients needed:

A tray holds labeled bowls of ingredients: soy sauce, tomato paste, bouillon powder, maple syrup, black pepper, garlic & onion powder, filtered water, olive oil, white miso paste, and molasses.

Step by step instructions:

Start by draining and shredding your tofu using the coarse side of a box grater—it should look like fluffy crumbles.

Then whisk up the bold, savoury marinade, Pour it over the tofu, mix well, and let everything soak for at least 30 minutes (or longer if you’ve got the time).

Once marinated, spread the tofu onto a baking tray or into your air fryer basket. Cook until golden and crispy, giving it a stir halfway through. It should look browned and a bit like ground beef, with chewy bits and crispy edges.

A gray plate filled with a large pile of shredded tofu sits on a lightly mottled beige tile surface.
  1. Shred the tofu: Drain the extra firm tofu and gently pat it dry. Using the coarse side of a box grater, grate it into a large bowl or plate. You’re aiming for fluffy, crumble-style shreds.
A hand holds a spoon above a glass bowl filled with the mixed tofu marinade, set on a light, marbled surface.
  1. Mix the marinade: In a separate bowl, whisk together the marinade ingredients. Add about 2 tablespoons of boiling water and whisk until smooth.
A hand sprinkles a spice from a spoon onto a plate of shredded white cheese, which has brown sauce drizzled on top, all placed on a tiled surface.
  1. Marinate the tofu: Pour the marinade over the shredded tofu.
Two hands mix marinade into shredded tofu on a gray plate, sitting on a light pink tiled surface.
  1. Coat all the tofu: Mix well—use a spoon or your hands to coat every last bit.
A grey plate filled with shredded, marinade coated shredded tofu sits on a tiled surface. A small portion of a glass bowl with sauce is visible in the upper right corner.
  1. Leave to marinade: Cover and leave it to marinade for at least 30 minutes, or overnight for the best flavour.
A dark plate filled with a heap of crispy, browned fried onions sits on a light-colored tiled surface.
  1. Air Fry or bake: Cook tofu until deep golden brown with crispy edges and a tender, chewy texture

Toss it into your favourite cheesy pasta—like my vegan mac and cheese—and add a spoonful of BBQ sauce for that sweet-smoky flavour that hits like vegan bacon bits.

I also love using this in a classic burrito bowl situation—rice, beans, salsa, avocado... you get the idea. If you’re after inspo, here’s my go-to vegan burrito bowl recipe—this tofu mince is made for it.

Serving ideas / uses:

  • Taco filling with guac and salsa
  • Stirred through tomato pasta sauce
  • Layered in lasagna or shepherd’s pie
  • Stuffed into jacket potatoes with vegan cheese
  • Stir-fried with rice and veggies
A dark plate filled with a heap of crispy, browned fried onions sits on a light-colored tiled surface.

30-Minute Vegan Tofu ground beef / mince

Megan Jones
This vegan ground beef-style tofu is the kind of meal-prep magic I make weekly—just marinate, bake or air fry, and use it wherever you'd use ground beef.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Course Mains
Cuisine American
Servings 4
Calories 710 kcal

Equipment

Ingredients
  

  • 450 grams extra-firm tofu shredded
  • 2.5 tablespoons dark soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon tomato purée
  • 1 tablespoon white miso paste
  • 1 tablespoon molasses
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon vegan beef-style stock powder or ½ vegan bouillon cube
  • 1 teaspoon mild chili powder optional
  • ½ teaspoon ground black pepper
  • 2 tablespoons boiling water

Instructions
 

  • Shred the tofu: Drain the extra firm tofu and gently pat it dry. Using the coarse side of a box grater, grate it into a large bowl. You’re aiming for fluffy, crumble-style shreds.
  • Mix the marinade: In a separate bowl, whisk together dark soy sauce, olive oil, maple syrup, tomato purée, miso paste, molasses, onion powder, garlic powder, vegan stock powder (or half a bouillon cube), chili powder (if using), and black pepper. Add about 2 tablespoons of boiling water and whisk until smooth.
  • Marinate the tofu: Pour the marinade over the shredded tofu and mix well—use a spoon or your hands to coat every last bit. Cover and let it soak for at least 30 minutes, or up to overnight for the best flavour.

Choose your cooking method:

  • Oven: Preheat to 180°C (356°F) and line a large baking tray with parchment paper. Spread the marinated tofu out in a thin, even layer. Bake for 20–25 minutes, stirring once halfway through, until browned and crisp on the edges. For extra crispiness, bake for an additional 5 minutes.
    Air fryer: Preheat to 180°C (356°F) if needed. Lightly spray or brush the basket with oil. Add the tofu in a loose layer (cook in batches if needed) and air fry for 8–10 minutes, shaking or stirring halfway through, until golden and crispy on the edges.
  • Serve and enjoy: Scoop it into tacos, scatter over pasta, load it into rice bowls, or add to wraps. It’s your new fridge MVP.

Notes

  • Use extra-firm tofu and grate it for the best texture—avoid silken.
  • Dark soy sauce adds depth and colour; swap for regular soy if needed.
  • Olive oil can be swapped for avocado oil.
  • Molasses gives that slow-cooked savouriness—maple syrup alone won’t hit the same, but you can double it if needed.
  • White miso brings umami—feel free to use red miso for a stronger kick.
Storage:
  • Store in the fridge for up to 4 days in an airtight container.
  • This freezes like a dream! Let it cool, portion into containers or bags, and freeze for up to 2 months.
Reheating:
  • Reheat on low in a pan or air fryer to bring back that crispy texture. 
  • To reheat in the microwave: Place the tofu mince in a microwave-safe dish, cover loosely, and heat on high for 1–2 minutes, stirring halfway through. It won't be quite as crispy, but it's still super tasty and perfect for quick meals.

Nutrition

Calories: 710kcalCarbohydrates: 53gProtein: 42gFat: 38gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gCholesterol: 0.2mgSodium: 4125mgPotassium: 1440mgFiber: 4gSugar: 36gVitamin A: 857IUVitamin C: 4mgCalcium: 250mgIron: 9mg
Keyword Plant-based ground beef, Tofu ground beef, vegan ground beef, Vegan ground beef recipe
Tried this recipe?Let us know how it was!

Vibrant Sweet Potato & Cranberry Superfood Smoothie

by Leave a Comment

Got some leftover sweet potato from meal prep? This Sweet Potato Cranberry Smoothie is the perfect way to use it up!

I created this smoothie during one of those late-winter Work from home mornings and I was craving something nourishing, vibrant, and a bit different from my usual smoothie go-tos. I had leftover roasted sweet potato in the fridge, not quite enough for a lunch or a dinner.... and half a bag of cranberries in the back of the freezer—two ingredients that don’t usually scream "smoothie," but I love playing with unexpected flavour combos, sometimes they work... sometimes they don't.

The natural sweetness of the sweet potato pairs well with the tartness of the cranberries, and blending them with orange, banana, and warming spices turned it into this thick, creamy, almost dessert-like smoothie that’s genuinely energising. It felt like the kind of breakfast that’s both grounding and uplifting—a little pocket of colour and comfort in the middle of a grey day.

overhead shot of Sweet Potato & Cranberry Smoothie in to glasses and a hand reaching for one glass

Plus, it's packed with fibre, vitamin C, and antioxidants, so it’s a real win for those mornings when I need a boost but still want something quick and easy, it’s perfect for busy mornings or a quick, energizing snack.

Ingredients:

Fruits & Veggies

  • Red Grapes – Naturally sweet and full of antioxidants.
  • Frozen Cranberries – Adds a tart, tangy flavor and a boost of vitamin C.
  • Orange – Bright, citrusy, and packed with immune-boosting nutrients.
  • Apple – Adds natural sweetness and fiber.
  • Sweet Potato – Makes the smoothie creamy and provides slow-releasing energy.

Natural Sweeteners & Flavor Enhancers

  • Dates – Naturally sweetens the smoothie while adding fiber and minerals.
  • Baobab Powder – A powerhouse of vitamin C with a slightly tangy flavor.
  • Ginger Root – Adds a subtle warmth and digestive benefits.

Liquid & Adjustments

  • Cold Water – Helps blend the smoothie to your preferred consistency.
overhead shot of ingredients for Sweet Potato & Cranberry Smoothie

Step By Step Instructions & Process Shots

  1. Prep Ingredients – If you do not have leftover sweet potato, Cook and cool the sweet potato, zest and peel the orange, core the apple, and slice the ginger.
  2. Blend – Add grapes, cranberries, apple, sweet potato, dates, baobab powder, ginger, and orange zest to a blender.
  3. Add Liquid – Pour in 100ml cold water and blend until smooth. Add more water if needed for desired consistency.
  4. Adjust & Serve – Taste and adjust sweetness if needed, then serve immediately or chill for a refreshing boost.
overhead shot of Sweet Potato & Cranberry Smoothie ingredients in a vitamix blender jug
overhead shot of Sweet Potato & Cranberry Smoothie ingredients in a vitamix blender jug
overhead shot of Sweet Potato & Cranberry Smoothie ingredients in a vitamix blender jug
overhead shot of Sweet Potato & Cranberry Smoothie ingredients in a vitamix blender jug
overhead shot of Sweet Potato & Cranberry Smoothie ingredients in a vitamix blender jug
overhead shot of Vibrant Sweet Potato & Cranberry Superfood Smoothie blended in a vitamix blender jug

Sweet Potato & Cranberry Smoothie - Ingredient Substitutions

  • Red Grapes → Swap with blueberries or strawberries for a different berry twist.
  • Frozen Cranberries → Use frozen raspberries or pomegranate seeds for a similar tartness.
  • Baobab Powder → Replace with camu camu powder (for a vitamin C boost) or maca powder (for extra energy).
  • Dates → Substitute with maple syrup or ripe banana for natural sweetness.
  • Sweet Potato → Try cooked pumpkin or carrot for a similar texture with a slightly different flavor.

Smoothie storage Instructions:

  • Fridge: Store in an airtight jar or bottle for up to 24 hours. Shake well before drinking.
  • Freezer: Pour into an ice cube tray and freeze. Blend the frozen cubes with a splash of liquid when ready to enjoy.
  • Meal Prep: Cook and freeze small portions of sweet potato in advance for easy blending on busy mornings.
Sweet Potato & Cranberry Superfood Smoothie being poured into a water glass

Cooking Sweet Potato:

Boiling Method (Fastest - 10 Minutes)

  • Peel and dice 100g sweet potato into small cubes for quicker cooking.
  • Bring a small pot of water to a boil, then add the sweet potato cubes.
  • Cook for 8-10 minutes until fork-tender.
  • Drain and let cool completely before using in the smoothie.

Steaming Method (Retains More Nutrients - 12 Minutes)

  • Peel and chop the sweet potato into small chunks.
  • Place in a steamer basket over boiling water.
  • Cover and steam for 10-12 minutes until soft.
  • Let cool before adding to the blender.

Roasting Method (Best for Deep Flavor - 30 Minutes)

  • Preheat oven to 200°C (400°F).
  • Peel and cut the sweet potato into small chunks.
  • Spread on a baking tray and roast for 25-30 minutes, flipping halfway, until tender.
  • Let cool before blending.

Want to try another immune boosting drink? then give my Tropical Turmeric & Ginger Shots a go, and the best bit? – no juicer needed!

Vibrant Sweet Potato & Cranberry Superfood Smoothie

Megan Jones
This immune-boosting cranberry and sweet potato smoothie is a delicious mix of sweet, tart, and citrusy flavors. Packed with antioxidants, fiber, and a hint of warming ginger, it’s a naturally sweet, energizing drink that keeps you feeling full and refreshed. Plus, it’s dairy-free and perfect for a quick, nutritious snack!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 3 minutes
Course Breakfast, Drinks, Smoothies
Servings 2 people
Calories 488 kcal

Equipment

Ingredients
 
 

Main ingredients

  • 230 grams red grapes
  • 100 grams cranberries frozen
  • 1 medium orange zested and peeled
  • 1 medium apples (or 2 small) cored
  • 100 grams sweet potato cooked

Flavor & Nutrient Boosters:

  • 2 dates pitted
  • 1 ½ teaspoons baobab powder
  • ¼ inch peeled ginger root

Liquid & Adjustments:

  • 100 millilitres cold water to thin smoothie

Instructions
 

  • Prep Ingredients – Cook and cool the sweet potato, zest and peel the orange, core the apple, and slice the ginger.
  • Blend – Add grapes, cranberries, apple, sweet potato, dates, baobab powder, ginger, and orange zest to a blender.
  • Add Liquid – Pour in 100ml cold water and blend until smooth. Add more water if needed for desired consistency.
  • Adjust & Serve – Taste and adjust sweetness if needed, then serve immediately or chill for a refreshing boost.

Cooking Sweet Potato:

    Boiling Method (Fastest - 10 Minutes)

    • Peel and dice 100g sweet potato into small cubes for quicker cooking.
    • Bring a small pot of water to a boil, then add the sweet potato cubes.
    • Cook for 8-10 minutes until fork-tender.
    • Drain and let cool completely before using in the smoothie.

    Steaming Method (Retains More Nutrients - 12 Minutes)

    • Peel and chop the sweet potato into small chunks.
    • Place in a steamer basket over boiling water.
    • Cover and steam for 10-12 minutes until soft.
    • Let cool before adding to the blender.

    Roasting Method (Best for Deep Flavor - 30 Minutes)

    • Preheat oven to 200°C (400°F).
    • Peel and cut the sweet potato into small chunks.
    • Spread on a baking tray and roast for 25-30 minutes, flipping halfway, until tender.
    • Let cool before blending.

    Notes

    Ingredient Substitutions
    • Red Grapes → Swap with blueberries or strawberries for a different berry twist.
    • Frozen Cranberries → Use frozen raspberries or pomegranate seeds for a similar tartness.
    • Baobab Powder → Replace with camu camu powder (for a vitamin C boost) or maca powder (for extra energy).
    • Dates → Substitute with maple syrup or ripe banana for natural sweetness.
    • Sweet Potato → Try cooked pumpkin or carrot for a similar texture with a slightly different flavor.
     
    Storage Instructions
    • Fridge: Store in an airtight jar or bottle for up to 24 hours. Shake well before drinking.
    • Freezer: Pour into an ice cube tray and freeze. Blend the frozen cubes with a splash of liquid when ready to enjoy.
    • Meal Prep: Cook and freeze small portions of sweet potato in advance for easy blending on busy mornings.

    Nutrition

    Serving: 220mlCalories: 488kcalCarbohydrates: 125gProtein: 6gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 69mgPotassium: 1387mgFiber: 17gSugar: 84gVitamin A: 14793IUVitamin C: 102mgCalcium: 133mgIron: 2mg
    Keyword Healthy smoothie recipe
    Tried this recipe?Let us know how it was!

    Want to save my recipes all in one place?

    Find all my recipes on Pinterest here

    Or you can try saving them in the Spillt app here

    Vegan Sweet Potato Mash with Miso & Tahini

    by Leave a Comment

    This creamy, umami-packed vegan sweet potato mash with miso and tahini, is one of those recipes that works beautifully for a cosy weeknight meal or part of a festive holiday spread.

    I developed it after learning that sesame pairs wonderfully with sweet potatoes, and I knew I had to try incorporating rich, nutty tahini into the mix. The result is vegan mashed sweet potatoes that are smooth, savoury, and just a little unexpected—perfect for anyone looking to add a unique twist to their line up of side dishes, which I don't know about you, I find are the best part of holiday dinners.

    This recipe transforms the humble sweet potato into something truly special, perfect for impressing guests or elevating your everyday dinner.

    Vegan Sweet Potato Mash with Miso & Tahini on a cork mat

    Ingredients:

    • Sweet Potatoes: Naturally sweet and creamy, they’re a fantastic canvas for more intense flavours.
    • Miso Paste: Miso elevates the flavour of sweet potatoes by adding a rich, savoury depth that contrasts beautifully with their natural sweetness. The miso’s umami quality enhances the sweetness without overpowering it, creating a balanced, complex taste. Its slight saltiness also brings out the subtle earthiness in the sweet potatoes
    • Tahini: This sesame paste balances the sweetness of the potato with nuttiness, adding creaminess without any dairy.
    • Vegetable stock: to thin the mash potatoes without sacrificing on flavour.
    Ingredients shot for Vegan Sweet Potato Mash with Miso & Tahini

    Recipe Tips for successful and flavour packed mashed sweet potatoes:

    • Choose the Right Sweet Potatoes: For creamier results, go for orange or red-skinned varieties, which are typically sweeter. If you can pick your sweet potatoes loose, opt for the large sweet potatoes, as they are less likely to burn. 
    • Mix the Tahini & Miso until smooth: To avoid any lumps of miso paste, mix both the tahini and miso well before adding to the broth then mixing into the potatoes after mashing.
    • Customise the Texture: For extra creaminess,  you could mash the potatoes a bit more or using a potato ricer, an immersion blender,  hand mixer or even in a food processor if you prefer a purée texture.
    • Do ahead: Mashed sweet potatoes can be made 2 days ahead and chilled in an airtight container. Reheat in a 350°F oven or a microwave.

    Ingredient Swaps for Miso Paste:

    • Soy Sauce or Tamari (for gluten-free): Use about 1 to 1.5 teaspoons. It provides a similar saltiness and depth, though it’s a bit saltier than miso, so adjust to taste.
    • Coconut Aminos: A soy-free, gluten-free option that’s slightly sweeter than soy sauce but still adds umami. Start with 1 to 2 teaspoons and adjust as needed.
    • Nutritional Yeast + Salt: Nutritional yeast brings a cheesy, umami flavour. Use about 1 tablespoon with a pinch of salt to mimic the miso's profile.

    Swaps for Tahini: 

    Got a guest with allergies or dislikes? Here are some ideas for swaps that you could make but still retain the creamy element of this dish:

    • Cashew Butter: Cashew butter has a naturally mild, creamy taste that won’t clash with the other flavours in the dish. Just make sure it’s unsweetened for the best results.
    • Sunflower Seed Butter: This is a great alternative with a similar creamy texture, but a slightly milder, earthy flavour. It works well with sweet potatoes and miso without overpowering.
    • Coconut Cream: For a nut-free, dairy-free option, coconut cream adds lusciousness. Use a few tablespoons, then add more if needed. It does add a subtle coconut flavour, but this pairs nicely with sweet potatoes.
    • Dairy Free Greek Yoghurt: Greek yoghurt makes a lovely, creamy substitute. It’s a bit tangier, which can add another layer of flavour. 70-90g and reduce the stock by 90ml.
    • Silken Tofu: Pureed silken tofu creates a smooth, mild base. It’s neutral in flavour, making it a great canvas for the other ingredients to shine. Use 70-90g.

    Serving Suggestions for Holiday and Everyday Meals

    • Perfect Pairings: It goes well with roasted vegetables, proteins like tofu or tempeh, or a fresh green salad for a complete meal.
    • Holiday season or Special Occasions: This dish makes a great addition to your holiday table, bringing a unique flavour profile alongside traditional sides. Serve alongside nut roasts, lentil ‘meatloafs’, vegetable wellingtons or even a vegan shepherd's pie.
    • Herby Topping: Top the mash with fresh parsley or fresh thyme leaves for a light herby twist.
    • Creamy topping: serve with a dollop of vegan cream cheese, or vegan sour cream.

    Sweet potato mash: Storage and Reheating Instructions:

    • Refrigeration: Store in an airtight container for up to 3 days.
    • Reheating: Warm in a low oven, or microwave for convenience. Add a splash of vegetable stock if it needs a moisture boost.
    • Freezing: Cool the mash: Allow it to cool completely to room temperature before freezing to prevent excess moisture from forming ice crystals. Transfer to an airtight container: Place the mash in a freezer-safe container or a resealable plastic bag, removing as much air as possible. Label and freeze: Label the container with the date and freeze for up to 3 months.
      When you're ready to use it, thaw the mash in the fridge overnight, then reheat on the stovetop or in the microwave. You might want to add a bit of vegetable stock, plant-based butter, or a dash of seasoning when reheating to restore its creamy texture.

    Instructions:

    Step 1:
    Place the rack in the lower third of the oven and preheat the oven to 190°C (375°F). Line a large rimmed baking sheet with parchment paper or a non-stick mat.

    Step 2:
    Halve the 1 kg sweet potatoes lengthways, coat with olive oil and salt and fresh black pepper, then transfer cut side down to the prepared baking sheet. At this step also add the whole garlic cloves to cook alongside the sweet potatoes.

    sweet potatoes cut side up drizzled with olive oil and seasoned with salt and pepper
    sweet potatoes cut side down on a baking tray drizzled with olive oil and seasoned with salt and pepper

    Cook sweet potatoes in the oven until very tender, about 30–35 minutes. The cook time depends on how large the potatoes are, cook them for the shorter time first then check their 'done-ness' by pricking them with a knife or a fork. Remove from the oven and let cool slightly.

    Step 3:
    In a medium bowl, combine hot vegetable stock, tahini, and 1 miso paste. Mix until smooth and creamy.

    Step 4:
    Scoop the warm flesh from the sweet potatoes into a large bowl. Squeeze the roasted garlic from their skins and add to the sweet potatoes. Mash the potatoes with a potato masher or, for a smoother mash, pass them through a potato ricer.

    Stir in 2 tablespoon unsalted vegan butter, most of the creamy tahini mixture (reserve a little to drizzle over the top before serving), and season with salt and freshly ground black pepper to taste. Sprinkle with black and white sesame seeds (optional)

    Step 5. Using the sweet potato skins to reduce waste.

    Drizzle the sweet potato skins with a little olive oil (2-3 Teaspoons) and a twist of salt and pepper.

    Then spread out evenly in a single layer on a tray and bake/ roast gently in the oven for 12 - 15 minutes until crispy. 

    If you make this recipe, be sure to leave a review and a rating below. This helps others decide whether to make my recipes, and also helps it appear in Google searches – so thank you for supporting me! I love it when you share pictures of my recipes on social media, be sure to tag @basilandbay when you make something!

    Want to save my recipes all in one place?

    Find all my recipes on Pinterest here

    Or you can try saving them in the Spillt app here

    Vegan Sweet Potato, Miso & Tahini Mash

    Megan Jones
    Sweet potato just got sweeter and decadently creamy with this clever addition of umami miso and tahini. It's easy to make and the perfect side dish to complete your meal.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 40 minutes
    Course Side
    Cuisine American
    Servings 4
    Calories 465 kcal

    Equipment

    Ingredients
     
     

    • 1 kg sweet potatoes
    • 100 millilitres hot vegetable stock
    • 70 grams tahini
    • 2 tablespoons butter vegan
    • 2 tablespoons olive oil extra virgin
    • 2 tablespoons sesame seeds
    • 1 tablespoon miso paste miso
    • ½ teaspoon salt
    • 1 teaspoon black pepper
    • 4 cloves garlic roasted

    Instructions
     

    • Place the rack in the lower third of the oven and preheat the oven to 190°C (375°F). Line a large rimmed baking sheet with parchment paper or a non-stick mat.
    • Halve the 1 kg sweet potatoes lengthways, coat with 2 tablespoon olive oil and ½ teaspoon salt and 1 teaspoon fresh black pepper, then transfer cut side down to the prepared baking sheet. At this step also add the whole garlic cloves to cook alongside the sweet potatoes. Cook sweet potatoes in the oven until very tender, about 30–35 minutes.
      1 kg sweet potatoes, 2 tablespoons olive oil, 1 teaspoon black pepper
    • Remove from the oven and let cool slightly.
    • In a bowl, combine 100 ml hot vegetable stock, 70 g tahini, and 1 tablespoon white or red miso paste. Mix until smooth and creamy.
      100 millilitres hot vegetable stock, 1 tablespoon miso paste, 70 grams tahini
    • Scoop the warm flesh from the sweet potatoes into a large bowl. Squeeze the roasted garlic from their skins and add to the sweet potatoes.
      4 cloves garlic
    • Mash the potatoes with a potato masher or, for a smoother purée, pass them through a potato ricer. Stir in 2 tablespoon unsalted vegan butter, most of the creamy tahini mixture (reserve a little to drizzle over the top before serving), and season with salt and freshly ground black pepper to taste. Sprinkle with black and white sesame seeds (optional)
      2 tablespoons butter, 2 tablespoons sesame seeds

    Using the sweet potato skins to reduce waste.

    • Drizzle the sweet potato skins with a little olive oil (2-3 Teaspoons) and a twist of salt and pepper.
      ½ teaspoon salt
    • Then spread out evenly in a single layer on a tray and bake/ roast gently in the oven for 12 - 15 minutes until crispy.

    Notes

    Choose the Right Sweet Potatoes: For creamier results, go for orange or red-skinned varieties, which are typically sweeter.
    Mix the Tahini & Miso until smooth: To avoid any lumps of miso paste, mix both the tahini and miso well before adding to the broth then mixing into the potatoes after mashing.
    Customise the Texture: For extra creaminess, you could mash the potatoes a bit more or using a potato ricer o an immersion blender, if you prefer a purée texture.
    Make ahead: Mashed sweet potatoes can be made 2 days ahead and chilled in an airtight container. Reheat in a 350°F oven or a microwave.
     
    Storage:
    Refrigeration: Store in an airtight container for up to 3 days.
    Reheating: Warm in a low oven, or microwave for convenience. Add a splash of vegetable stock if it needs a moisture boost.

    Nutrition

    Serving: 200gCalories: 465kcalCarbohydrates: 57gProtein: 8gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 15mgSodium: 738mgPotassium: 959mgFiber: 9gSugar: 11gVitamin A: 35714IUVitamin C: 7mgCalcium: 145mgIron: 3mg
    Keyword Comfort Food, Dairy-Free Recipes, Easy Vegan Sides, Fall Recipes, Miso Recipes, Plant-Based Recipes, Sweet Potato Recipes, Tahini Recipes, Thanksgiving Side Dishes, Vegan Side Dishes, Vegetable Side Dishes
    Tried this recipe?Let us know how it was!

    Best Dairy-Free Vegan Sour Cream alternative - (Sweet & Savoury options)

    by Leave a Comment

    Here’s a recipe for the best Dairy-Free Vegan Sour Cream alternative - that brings all the tang and texture of classic sour cream—minus the dairy! 

    I created this recipe out of pure necessity. Living in the UK, the options for vegan sour cream are pretty limited—and when you do find one, it’s often packed with palm oil, stabilisers, or a long list of ingredients I can’t pronounce. I wanted something with cleaner ingredients that you can pronounce. Something made from real, whole food ingredients that still delivered that tangy, creamy satisfaction you get from traditional sour cream.

    I'm always on the lookout for plant-based swaps that don’t compromise on flavour or texture, this cashew sour cream felt like the perfect solution. It’s simple, versatile, and has become a staple in my kitchen. Whether I’m topping tacos, stirring it into pasta, or using it as a base for dips, it’s one of those recipes I come back to again and again.

    Picture of Dairy-Free Vegan Sour Cream being poured into a jar.

    In this vegan sour cream recipe, I’ve included a few options so you can customize your dairy-free sour cream based on how you plan to use it. Whether you’re after a light, pourable consistency for dressings and soups or a thick, rich cream for topping tacos and baked potatoes, there’s a version here that’s just right. You can also add a few extra ingredients to enhance the flavor, like a touch of yogurt for tang or even spices for a seasonal twist. It’s all about making it your own!

    Choosing Your Cashew Amount

    • For lighter, pourable cream (similar to light coconut milk): Use ½ cup (70g) cashews.
    • For thicker, richer cream (closer to full-fat coconut milk or heavy cream): Use 1 cup (140g) cashews.

    Ingredients

    • 80 - 140g raw cashews (amount depends on desired thickness) Cashews are the base of this dairy-free sour cream. When soaked and blended, they become ultra-creamy and create a texture that’s naturally thick and smooth, closely resembling traditional dairy cream.
    • 240ml water, plus more for soaking. Essential to create the creamy texture when blending the cashews, but it also allows you to control the consistency of your sour cream. The water used in the blending stage turns the cashews into a smooth cream, while soaking water is discarded after it softens the cashews.
    • ¼ teaspoon sea salt. Salt enhances the flavour, giving the cashew cream a savoury base that closely mimics the taste of dairy sour cream. It balances out the natural sweetness of cashews and brings out the subtle tang of added acids like vinegar or lemon juice in variations. Adding salt during blending ensures it distributes evenly throughout the cream.
    Best Dairy-Free Vegan Sour Cream alternative - Ingredients flatlay

    Basic Instructions

    1. Soak the Cashews
      Start by soaking your cashews! I like to pour boiling water from my (tea) kettle over them and let them sit for about 5 minutes. If you have a regular blender, go for a longer soak—about an hour—to make them extra soft for blending.
    Cashews and water in a blender jug
    Blended cashew cream

    2. Drain and Blend until smooth.
    Drain the cashews and add them to a high-speed blender with 1 cup (240ml) fresh water and salt. Blend on high until completely smooth—this should take about 1 minute. If the mixture isn’t smooth enough, add a splash more water and blend again.

    3. Adjust Texture as Needed
    You can always thin out your cream by adding water in small increments. If you’re not sure how thick you want it, start with the thicker option and add water until it reaches your desired consistency.

    Vegan Sour Cream alternative in a bowl with a spoon showing the consistency

    4. Optional: Stir in plain yogurt for extra tang
    For that next-level creaminess and tang, transfer the cashew mixture to a bowl and fold in ¼ cup of unsweetened non-dairy yogurt. This step gives the sour cream a lighter texture and a tangy kick, bringing it even closer to regular sour cream.

    Best Dairy-Free Vegan Sour Cream Alternative, Flavour Variations:

    This cashew base works as a blank canvas for flavor! Here are some ideas:

    • For a lightly tangy Sour Cream, similar to the tangy flavor of dairy products. : Add 1 tablespoon white wine vinegar, or Apple cider vinegar (or lemon juice), ½ teaspoon Dijon mustard, and ¼ teaspoon onion powder. Perfect for dolloping on chilli, baked potatoes, or tacos.
    • For a Sweet Vanilla Cream: Blend in 2 tablespoon (30ml) pure maple syrup and 1 teaspoon (5ml) vanilla extract. This version is ideal for desserts, from topping fruit to adding a creamy finish to cakes.
    • For a Autumn / Fall-inspired Pumpkin Spice Cream: Add 2 tablespoon (30ml) maple syrup, 2 tablespoon pumpkin purée, 1 teaspoon vanilla extract, and 1 teaspoon pumpkin pie spice. Try it with oatmeal, pancakes, or as a unique pie topping.

    Recipe Tips & Tricks

    • Blending Tips: Use a high-speed blender to get a velvety-smooth cream. Make sure there’s enough volume (1 ½ cups minimum) to allow the blades to fully blend the cashews.
    • Storage: Store leftovers in a sealed airtight container in the fridge for 3-4 days. Freezing might work, though the cream is best fresh.
    • Uses: This cream is perfect for replacing coconut milk or heavy cream in savoury dishes, desserts, or even lattes. It won’t work for whipped cream, but it shines anywhere a creamy texture is welcome!
    • Add Water Gradually- Start by adding a tablespoon of water at a time, blending or stirring well between additions until you reach the desired consistency. Adding small amounts helps avoid thinning it out too much.
    • Use a Mild Acid - If you want to thin the sour cream while boosting its tang, add a little more lemon juice or vinegar. Just ½ teaspoon at a time should do the trick without overpowering the flavour.
    • Blend Again - Sometimes, the sour cream thickens as it sits, especially after refrigeration. Give it a quick blend or whisk to restore some creaminess, then adjust with a splash of water if needed.
    • Warm It Slightly - If it’s very thick after being stored in the fridge, allow the sour cream to sit at room temperature for about 10 minutes. This can soften it slightly, making it easier to stir and adjust the texture.

    Storage tips:

    1. Portion in Small Amounts
      Freeze the sour cream in ice cube trays or silicone moulds for easy, individual portions. Once frozen, pop the cubes out and store them in an airtight container or freezer-safe bag. This way, you can thaw only what you need without defrosting the whole batch.
    2. Use Freezer-Safe Containers
      If you prefer freezing in larger amounts, use small, freezer-safe jars or containers. Leave about 1 inch of space at the top to allow for slight expansion as it freezes.
    3. Defrost in the Fridge
      For the best texture, thaw the cashew sour cream overnight in the fridge. Stir well once thawed to restore its smooth consistency. You might notice some separation, but a good stir will bring it back together.
    4. Re-blend if Needed
      If the texture seems grainy after thawing. Try giving it a quick blend or whisk to make it smooth and creamy again.
    5. Use Within 1-2 Months
      For the best flavour and texture, use frozen cashew sour cream within 1-2 months. It’s safe beyond that but may lose some of its creamy texture over time.
    jar of Sour cream on a blue grey backdrop

    Here are 5 ways to use this dairy-free sour cream:

    1. Vegan Tacos and Burrito Bowls
      Dollop this cashew sour cream on tacos, burrito bowls, or even nachos. It adds a creamy, light tang to contrast to spicy fillings and crisp toppings.
    2. Creamy Pasta Sauces
      Stir a few spoonfuls into tomato-based or pesto pasta sauces for extra creaminess without dairy. It can balance acidic tomato flavors, creating a luscious, velvety sauce that clings to pasta beautifully. Alternatively, Blend the sour cream with garlic, nutritional yeast, and a little vegetable broth to create a rich, creamy sauce for pasta. It's a simple way to make a dairy-free alfredo-style dish.
    3. Baked Potatoes or Sweet Potatoes
      Replace traditional sour cream with this cashew-based version on baked potatoes or roasted sweet potatoes. It’s delicious with a sprinkle of chives, green onions, or even a dash of hot sauce for a satisfying plant-based topping.
    4. Dairy-Free Dips and Dressings
      Use this sour cream as a base for creamy dips or salad dressings. Try blending it with fresh herbs, lemon juice, and garlic for a ranch-style dressing. Or mix with avocado and spices for a quick, dairy-free dip that pairs well with veggies, chips, or crackers.
    5. Veggie Burgers: Spread it on veggie or bean burgers as a delicious, creamy condiment. It adds moisture and a tangy kick of sour cream, balancing out the savoury toppings like lettuce, tomato, and pickles.

    If you make this recipe, be sure to leave a review and a rating below. This helps others decide whether to make my recipes, and also helps it appear in Google searches – so thank you for supporting me! I love it when you share pictures of my recipes on social media, be sure to tag @basilandbay when you make something!

    Want to save my recipes all in one place?

    Find all my recipes on Pinterest here

    Or you can try saving them in the Spillt app here

    Best Dairy-Free Vegan Sour Cream alternative - (Sweet & Savoury options)

    Megan Jones
    Here’s a simple, creamy recipe that brings all the tang and texture of classic sour cream—minus the dairy!
    Print Recipe Pin Recipe
    Cook Time 5 minutes
    Course Dip
    Cuisine American
    Servings 350 ml

    Equipment

    Ingredients
     
     

    • ½ Cup raw cashews amount depends on desired thickness
    • 240 ml water plus more for soaking.
    • ¼ teaspoon sea salt.

    Instructions
     

    • Soak the Cashews. Start by soaking your cashews! I like to pour boiling water from my (tea) kettle over them and let them sit for about 5 minutes. If you have a regular blender, go for a longer soak—about an hour—to make them extra soft for blending.
    • Drain and Blend until smooth. Drain the cashews and add them to a high-speed blender with 1 cup (240ml) fresh water and salt. Blend on high until completely smooth—this should take about 1 minute. If the mixture isn’t smooth enough, add a splash more water and blend again.
      ½ Cup raw cashews, 240 ml water, ¼ teaspoon sea salt.
    • Adjust Texture as Needed. You can always thin out your cream by adding water in small increments. If you’re not sure how thick you want it, start with the thicker option and add water until it reaches your desired consistency.
    • Optional: Stir in plain yogurt for extra tang; For that next-level creaminess and tang, transfer the cashew mixture to a bowl and fold in ¼ cup of unsweetened non-dairy yogurt. This step gives the sour cream a lighter texture and a tangy kick, bringing it even closer to regular sour cream.

    Notes

    Desired Consistency:
    • For lighter, pourable cream (similar to light coconut milk): Use ½ cup (70g) cashews.
    • For thicker, richer cream (closer to full-fat coconut milk or heavy cream): Use 1 cup (140g) cashews.
    Blending Tips: Use a high-speed blender to get a velvety-smooth cream. Make sure there’s enough volume (1 ½ cups minimum) to allow the blades to fully blend the cashews.
    Storage: Store leftovers in a sealed airtight container in the fridge for 3-4 days. Freezing might work, though the cream is best fresh.
    Uses: This cream is perfect for replacing coconut milk or heavy cream in savoury dishes, desserts, or even lattes. It won’t work for whipped cream, but it shines anywhere a creamy texture is welcome!
    Keyword dairy free sour cream, dip, sauce, vegan sour cream
    Tried this recipe?Let us know how it was!

    One pan Creamy Red Pepper Pasta with White Beans (Vegan + Protein-Packed)

    by Leave a Comment

    If there’s one thing I never get tired of, it’s a comforting bowl of pasta—and this vegan roasted red pepper pasta is everything I crave in a weeknight dinner: creamy, rich, and full of bold flavor with minimal effort. I’ve been on a bit of a pasta kick lately (no regrets), rotating between this dish, my cozy vegan pumpkin mac and cheese when I want something fall-inspired and velvety without the cashews, and the vegan chicken broccoli alfredo for that classic, creamy comfort food vibe. This version hits a different note—it’s smoky, garlicky, and just the right amount of indulgent without being heavy.

    This recipe is made from simple ingredients and stands as a go-to solution for busy weeknights when I need to do some digging in the pantry. The combination of jarred roasted red bell peppers and canned white beans not only makes this sauce incredibly easy to make, but it's also packed with flavour and nutrition. The addition of a crunchy lemon parsley garlic breadcrumbs takes this dish to the next level, adding a textural contrast that complements the smooth sauce.

    Vegan Roasted Red Pepper pasta in a bowl with salt and pepper pots in the background

    And it’s super easy to make. Toast up some garlicky breadcrumbs for a delightful crunch (trust me, it's worth it!). While your pasta cooks, saute onions and red peppers with a hint of tomato paste for depth. Then, blend in the beans, pasta water, and a squeeze of lemon for a silky-smooth sauce that's bursting with flavour. 

    Mix it all together with your favourite pasta shape, sprinkle on those breadcrumbs and some fresh parsley and dinner is served!

    Close up macro shot of Vegan Roasted Red Pepper pasta

    Ingredients:

    Step by Step instructions

    1. Step 1: Make the breadcrumb topping: Add oil to a Dutch oven over medium-high heat. Add in the breadcrumbs, half of the garlic and salt. Stir consistently to infuse the garlic flavor until golden brown and crispy. This will take about 5 minutes. Remove from the heat into a small bowl and toss with parsley and lemon zest. Wipe out the pot and set aside. 
    1. Step 2: Cook the pasta: Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the instructions on the box, stirring occasionally. Once cooked, drain, reserving 2 cups of starchy pasta water.  Chill the pasta to stop it from continuing to cook.
    1. Step 3: Saute the aromatics: Add oil to the reserved pot and heat over medium-high. Sauté onions and tomato paste and spices until the tomato paste has darkened, the onions have softened and the spices are fragrant, for about 6-8 minutes.
    1. Step 4: Add in the roasted red peppers, garlic, and salt. Saute until all liquid is evaporated and the mixture is glossy and well combined.
    1. Step 5: Assemble the sauce: Remove from heat and pour in reserved pasta liquid, followed by lemon juice, lemon zest, and additional black pepper (if desired). Add beans and blend: Pour in the drained and rinsed white beans. Use an immersion blender or high speed blender (in batches) and puree until smooth and creamy. If using a stand blender, add the sauce back to the pan. Turn the heat down to medium and simmer until thickened.
    1. Step 6: Coat the pasta in the sauce: Remove the blended sauce from heat and add the drained and cooked pasta. Toss to coat fully. 

    7. Step 7: Garnish and serve: Ladle the hot pasta into bowls. Drizzle with olive oil and spoon the prepared breadcrumbs on top. Serve with freshly sliced lemon wedges. Enjoy! 

    Top Tips!

    • Save that pasta water! Don't discard the starchy pasta water – it's an easy way to adjust sauce consistency. Add a splash at a time until the sauce reaches your desired thickness.
    • Remember, you can always add more seasoning, but not take it away. Start with a base level and taste as you go, adjusting salt, pepper, and spices to your preference.
    • Al dente is key. Slightly undercooked pasta finishes cooking in the sauce, ensuring the perfect texture and prevents mushiness.
    Vegan Roasted Red Pepper pasta table scene

    Storing & Freezing

    Storing: Leftover pasta and sauce can be stored in an airtight container in the fridge for up to 3 days. The flavors will deepen slightly as it chills. 

    Freezing: Freeze the sauce separately for longer storage. Cool completely, then portion into freezer-safe containers or zip-loc bags. Label and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

    Reheating: Thaw frozen sauce in the fridge overnight. Reheat gently in a saucepan over medium heat, adding a splash of water or broth or plant based milk if needed to thin the sauce. (I wouldn't use coconut milk to thin the sauce as it will make the sauce too sweet. Toss with cooked pasta and heat through before serving. 

    Frequently asked Questions:

    Can I use dried beans instead of canned ones?

    Yes. Soak and cook 1 cup of dried beans according to package instructions before using them in the recipe. This will take longer than using canned beans, so factor in the extra time.

    My sauce is too thick/thin. How can I adjust it?

    If your sauce is too thick, add a splash of pasta water, vegetable broth or soy milk at a time until it reaches your desired consistency. If it's too thin, simmer it on low heat for a few minutes to reduce the liquid.

    Can I make this recipe gluten-free?

    Yes. Use gluten-free pasta and verify that your breadcrumbs, tomato paste, and any additional ingredients are gluten-free as well.

    If you make this recipe, be sure to leave a review and a rating below. This helps others decide whether to make my recipes, and also helps it appear in Google searches – so thank you for supporting me! I love it when you share pictures of my recipes on social media, be sure to tag @basilandbay when you make something!

    Want to save my recipes all in one place?

    Find all my recipes on Pinterest here

    Or you can try saving them in the Spillt app here

    A creamy vegan roasted red pepper pasta tossed with curly pasta shapes and sun-dried tomatoes, served in a large white pot with a wooden-handled silicone spoon, set against a textured concrete background.

    Vegan Roasted Red Pepper pasta

    Megan Jones
    Jarred roasted red peppers, canned white beans, and a pot of pasta water make this the perfect weeknight meal, the sauce comes together in no time, its flavourful, thick, creamy, and totally dairy free. But the crunchy topping may be the best part of all: a generous sprinkle of Lemon parsley garlic breadcrumbs.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Course Pasta
    Cuisine Italian
    Servings 4
    Calories 623 kcal

    Equipment

    Ingredients
     
     

    • 500 grams medium tube pasta such as: rigatoni ziti, cavatelli
    • 1 medium onion finely chopped
    • 6 cloves garlic finely grated
    • 1 teaspoon salt divided,
    • 4 whole roasted red peppers from a jar about one 450g /16-oz. jar, finely chopped
    • 2 Tablespoons tomato paste
    • 1 teaspoon crushed red pepper flakes
    • 2 teaspoons smoked sweet paprika
    • ¼ teaspoon freshly ground black pepper
    • 1 450 grams can white beans haricot or cannellini, rinsed
    • 470 millilitres pasta cooking liquid
    • 2 teaspoon finely grated lemon zest
    • 2 Tablespoon Chopped fresh parsley for serving; optional
    • 1 Tablespoon fresh lemon juice
    • 1 Tablespoon Olive oil

    Instructions
     

    • Cook the pasta. In a large pot of boiling salted water, cook 500g pasta, stirring occasionally, according to package directions. Drain, reserving 470ml (2 cups) pasta cooking liquid.
      500 grams medium tube pasta such as: rigatoni
    • Sauté the onion. Heat 1 tablespoon oil in the same pot over medium-high heat. Add the finely chopped onion and cook, stirring occasionally with a wooden spoon, until softened, about 6–8 minutes.
      1 medium onion, 1 Tablespoon Olive oil
    • Add spices and tomato paste. Stir in tomato paste, freshly ground black pepper, red pepper flakes, and smoked sweet paprika. Cook, stirring occasionally, until the onion is coated and the paste slightly darkens in color, about 5 minutes.
      2 Tablespoons tomato paste, 2 teaspoons smoked sweet paprika, ¼ teaspoon freshly ground black pepper, 1 teaspoon crushed red pepper flakes
    • Add roasted red peppers and garlic. Add finely chopped roasted red peppers, the minced garlic cloves, and salt. Stir often until any liquid is evaporated and the vegetables are combined and glossy-looking, about 5 minutes.
      6 cloves garlic, 4 whole roasted red peppers from a jar, 1 teaspoon salt
    • Make the sauce. Remove the sauce base from the heat and add the reserved pasta cooking liquid (you may not need all of it), lemon zest, and fresh lemon juice. Add the rinsed white beans. Use an immersion blender to blitz the sauce, or transfer to a high-speed blender (like a Vitamix) for the smoothest consistency.
      1 450 grams can white beans, 470 millilitres pasta cooking liquid, 1 Tablespoon fresh lemon juice, 2 teaspoon finely grated lemon zest
    • Heat and thicken. If using a stand blender, return the sauce to the pot. Reduce heat to medium and stir until the sauce is heated through and thickened, about 3–5 minutes.
    • Combine with pasta. Remove from heat and immediately add the cooked pasta. Toss to coat the pasta in the sauce.
    • Serve. Divide the pasta among bowls. Drizzle with a little oil (optional), spoon breadcrumbs on top, and squeeze fresh lemon juice over if desired. Serve with lemon wedges.
      2 Tablespoon Chopped fresh parsley

    Notes

    If you are making this for meal prep: Cook the pasta until al dente, then drain and cool immediately with cold water to stop the pasta sticking together and going gummy.

    Nutrition

    Calories: 623kcalCarbohydrates: 124gProtein: 26gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 689mgPotassium: 982mgFiber: 11gSugar: 6gVitamin A: 939IUVitamin C: 11mgCalcium: 139mgIron: 6mg
    Keyword One pot meal, pantry ingredients, roasted red pepper pasta, Vegan Pasta
    Tried this recipe?Let us know how it was!

    Lemon parsley garlic breadcrumbs - A recipe that fights food waste!

    by Leave a Comment

    I crafted this recipe as a delicious solution to food waste. Stale bread often ends up discarded, but transforming it into these lemon parsley garlic breadcrumbs not only reduces food waste but also adds a burst of flavour and texture to dishes. It's a simple, sustainable way to make meals more exciting while honouring ingredients that might otherwise be overlooked.

    Instead of tossing out day-old bread, you’re transforming it into golden, crispy garlic breadcrumbs that elevate the texture and flavour of this garnish.

    macro close up shot of Lemon parsley garlic breadcrumbs

    Next time you find yourself with some stale bread, save it! This is a great way of saving bread going to waste! To make homemade bread crumbs, just tear or chop leftover bread into pieces, pulse them briefly in a food processor, and you’re ready to go—an easy, zero-waste step that brings out the best in your ingredients.

    Lemon parsley garlic breadcrumbs - Ingredients shot

    Ingredients You’ll Need to make Lemon parsley garlic breadcrumbs:

    • Stale Bread - Use whichever type you have on hand.
    • Extra Virgin Olive Oil - Binds the toasted breadcrumbs and infuses them with the aromatic ingredients.
    • Chopped Parsley - Freshens up the topping with a burst of brightness.
    • Lemon Zest - Adds a vibrant citrusy aroma and subtle tang.
    • Grated / Minced Garlic - Infuses the breadcrumbs with gorgeous garlicky savoury depth.
    • Salt - Balances the flavours and enhances the overall taste.

    Ingredient swaps suggestions:

    Swap Parsley for Other Fresh Herbs - Try cilantro/coriander for a fresh, slightly citrusy note, or use basil for a sweet, aromatic flavour. Mint or dill would also work beautifully, bringing their own unique brightness.

    Add a Touch of Heat - A pinch of dried chilli flakes or Aleppo pepper adds a gentle kick that complements the lemony brightness of the breadcrumbs. For a smokier flavour, a dash of smoked paprika does wonders.

    Include Grated Parmesan Cheese or Nutritional Yeast - Adding a couple of tablespoons of grated Vegan Parmesan or nutritional yeast is a great way to give the breadcrumb topping a rich, umami depth—perfect for pairing with pastas or roasted vegetables.

    Use Orange Zest Instead of Lemon - For a warmer citrus twist, swap the lemon zest with orange zest. It adds a subtle sweetness and works particularly well on roasted root vegetables or hearty winter stews.

    Experiment with Toasted Nuts or Seeds - Add chopped, toasted almonds, pine nuts, or sunflower seeds for extra crunch and nuttiness, which also makes for a more substantial topping.

    Serving Suggestions:

    • Sprinkle Over Roasted Vegetables - Add a flavourful, crunchy topping to roasted veggies like steamed green beans, cauliflower, carrots, or Brussels sprouts. The bright lemon and parsley complement the roasted flavour, making each bite extra satisfying.
    • Sprinkled on Pasta - Mix the breadcrumbs into your favourite pasta dish as a final topping for added texture and zest. They work beautifully with simple olive oil, garlic, and chilli flake pastas or as a garnish on creamy pasta sauces.
    • Top Soups or Stews - Spoon a sprinkle of breadcrumbs over hearty soups or stews—like a creamy tomato soup or vegetable stew—for a flavourful crunch that contrasts with the warm, comforting base.

    If you’re looking for more dinner recipes to use this breadcrumb topping on, check out my:

    How To Make: Lemon Parsley Breadcrumbs.

    1. Prepare the Bread

    Tear or roughly chop 100g of stale bread into large, crouton-sized pieces. Avoid pieces that are too large, as they can overpower smaller food processors.

    Stale bread chunks on a silver baking sheet for Lemon parsley garlic breadcrumbs
    Stale bread torn up to be processed into breadcrumbs
    Breadcrumbs after being processed in food processor

    2. Process into Breadcrumbs

    Add the bread chunks to a food processor. Using the pulse setting, blend until the bread resembles breadcrumbs. You can control the texture based on your preference—just be careful not to over-process, as too fine a texture can turn sandy rather than crunchy.

    3. Cook the Breadcrumbs with Garlic and Salt

    In a Dutch oven, add extra-virgin olive oil over medium heat. Once hot, add in the breadcrumbs, finely grated garlic cloves, and salt. Stir consistently to infuse the garlic’s flavor, cooking until the breadcrumbs are golden brown and crispy—this should take about 5 minutes.

    Lemon garlic breadcrumbs in a cast iron pan
    Breadcrumbs toasting in pan
    Parsley added to warm breadcrumbs
    Breadcrumbs cooling on baking tray

    4. Add the Fresh Herbs and Citrus

    The most Important step! Turn off the heat and mix in finely chopped parsley and lemon zest. Let the mixture sit in the warm pan to allow the herbs and citrus to infuse into the breadcrumbs naturally as the pan cools. This gentle infusion keeps the parsley and lemon fresh without overcooking.

    5. Dry the Breadcrumb mixture

    Once infused, spread the mixture in a thin layer on a baking tray. Let it dry further for an extra-crunchy texture.

    Helpful Cooking Tips & Notes:

    • Choose the Right Bread - Use rustic, day-old bread for the best texture and flavour—sourdough, whole grain, or a crusty bread like a baguette are all great options. Avoid very soft breads, like sliced sandwich loaves as they can make the breadcrumbs too fine and clumpy.
    • Control the Crumb Size - For a coarser, crunchy texture, pulse the bread in short bursts, watching closely to avoid over-processing. Larger crumbs add a nice bite to dishes, while finer crumbs are perfect for more subtle garnishes.
    • Infuse the Garlic Gently - When cooking the breadcrumbs with garlic, keep the heat on medium to low and stir frequently. This ensures the garlic infuses the oil without burning, adding rich, savoury flavour throughout.
    • Avoid Overcooking the Herbs and Zest - Adding parsley and lemon zest once the breadcrumbs are off the heat keeps their fresh, vibrant flavours intact. Letting them infuse in the residual warmth prevents any bitterness from overcooking.
    • Dry Out for Extra Crunch - After cooking, spread the breadcrumbs on a baking sheet to cool and dry further. This step helps achieve an extra-crispy texture, making it a perfect topping that holds its crunch.

    Storing & Freezing Lemon parsley garlic breadcrumbs

    Storing: Can be stored in an airtight container in the pantry for up to two weeks, or in the fridge for up to a month.

    Freezing: Freezing breadcrumbs is an easy, zero-waste way to use up leftover bread. Once you've made your breadcrumbs, pop them into a sealable bag, label, date, and freeze for up to three months. When you're ready to use them, just transfer the frozen breadcrumbs to the fridge to thaw, and they're good to go as a fresh alternative to store-bought breadcrumbs in any recipe.

    Reheating the breadcrumbs:

    • Baking pan / tray method: Lightly warm in a dry pan or on a lined baking sheet (checking every few minutes to avoid burning) to ensure the breadcrumbs are crisp before serving.
    • Oven Method: Spread the breadcrumbs in a single layer on a baking sheet and toast at 170°C/350°F for 10–12 minutes, tossing once or twice. The thinner the layer, the faster they will toast!
    • Skillet Method: Add the breadcrumbs to a large skillet over medium-high heat, along with any seasonings you like. Cook, stirring constantly, for 5–6 minutes

    Frequently Asked Questions:

    What if I don’t have fresh parsley?

    Fresh parsley is ideal, but if unavailable, you can use dried, the flavour will be milder. If using dried I would add this in when you add the garlic and are toasting the breadcrumbs. You can also try using other fresh herbs like cilantro/coriander or basil for a different twist.

    Can I make the breadcrumbs in advance?

    This breadcrumb topping is best enjoyed fresh to capture its vibrant flavours. However, you can prepare it a few hours ahead and lightly warm in a dry pan or on a baking sheet to ensure the breadcrumbs are crisp before serving.

    How should I store leftover breadcrumbs?

    Store any leftovers in an airtight container on the counter It’s best used within a day or two, as the fresh parsley may wilt over time. If you are wanting it to be more shelf stable then use dried herbs, but you may need to add half the herb amount more if using dried, as the flavours of dried herbs are much milder.

    Can I use different types of breadcrumbs?

    Yes! Fresh, dried, or panko breadcrumbs all work well. The texture might vary slightly, but all will add a nice crunch.

    More recipes you may want to try:

    If you make this recipe, be sure to leave a review and a rating below. This helps others decide whether to make my recipes, and also helps it appear in Google searches – so thank you for supporting me! I love it when you share pictures of my recipes on social media, be sure to tag @basilandbay when you make something!

    Want to save my recipes all in one place?

    Find all my recipes on Pinterest here

    Or you can try saving them in the Spillt app here

    Lemon Parsley Breadcrumbs - A recipe that fights food waste!

    Megan Jones
    Using stale bread in this breadcrumb topping is a simple, delicious way to reduce food waste while adding a unique, rustic crunch to your dish when sprinkled on your favourite comfort foods. Instead of tossing out day-old bread, you’re transforming it into golden, crispy garlic breadcrumbs that elevate the texture and flavour of this garnish.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 6 minutes
    Cuisine Italian
    Servings 6
    Calories 91 kcal

    Ingredients
     
     

    • 100 grams Stale Bread
    • 2 tablespoon extra-virgin olive oil
    • 40 grams coarsely chopped parsley
    • 2 teaspoon lemon - zested
    • 2 cloves garlic finely grated
    • ½ teaspoon salt

    Instructions
     

    • Prepare the Bread. Tear or roughly chop into large, crouton-sized pieces. Avoid pieces that are too large, as they can overpower smaller food processors.
    • Process into Breadcrumbs. Add the bread chunks to a food processor. Using the pulse setting, blend until the bread resembles breadcrumbs. You can control the texture based on your preference—just be careful not to over-process, as too fine a texture can turn sandy rather than crunchy.
    • Cook the Breadcrumbs with Garlic and Salt. In a Dutch oven, add olive oil heat over medium heat. Once hot, add in the breadcrumbs, garlic cloves and salt. Stir consistently to infuse the garlic’s flavor, cooking until the breadcrumbs are golden brown and crispy—this should take about 5 minutes.
    • Add the Fresh Herbs and Citrus.The most Important step! Turn off the heat and mix in parsley and lemon zest. Let the mixture sit in the warm pan to allow the herbs and citrus to infuse into the breadcrumbs naturally as the pan cools. This gentle infusion keeps the parsley and lemon fresh without overcooking.
    • Dry the Breadcrumb mixture. Once infused, spread the mixture in a thin layer on a baking tray. Let it dry further for an extra-crunchy texture.

    Nutrition

    Serving: 25gCalories: 91kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 298mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 562IUVitamin C: 10mgCalcium: 21mgIron: 1mg
    Keyword how to make breadcrumbs, vegan breadcrumbs
    Tried this recipe?Let us know how it was!

    Creamy Vegan pumpkin mac and cheese made without cashews

    by Leave a Comment

    I created this vegan pumpkin mac and cheese as a cosy, cashew-free alternative for when you’re craving something creamy and comforting—but without the dairy or a ton of prep. It’s one of those recipes that sits perfectly in between: not a quick midweek throw-together, but definitely not a drawn-out kitchen project either. The pumpkin makes it silky, the miso and nooch bring the savoury depth, and that cheesy, herby topping just pulls it all together. Ideal for slower evenings when you want something a little special without the faff.

    My One pan Creamy Red Pepper Pasta with White Beans (Vegan + Protein-Packed) is a perfect mid week meal idea if you are limited on time.

    It’s the ultimate cosy dish, with a rich and velvety vegan cheese sauce that comes together with just a few pantry staples. This recipe proves that simple ingredients can create something very tasty, especially when topped with herbs and melted vegan cheese, the ultimate comfort food dinner! and you don't have to only use tins of pumpkin purée for just pumpkin pie filling..  

    Enjoy this creamy, dreamy dairy-free pumpkin mac and cheese whenever you need a little comfort food!

    close up shot of the melted mozzarella on pumpkin mac and cheese

    Vegan Pumpkin Cheese Sauce

    It’s so simple to make. Melt butter and lightly sauté garlic and red pepper flakes until fragrant while your pasta cooks. Blend together the pumpkin, nutritional yeast, miso and spices into a rich, silky sauce. Toss it all together with your favourite pasta, sprinkle on the vegan mozzarella and you’ve got yourself a cosy, fall-inspired dinner in under 40 minutes.

    Ingredients You’ll Need

    - Vegan Mozzarella (fresh, or store bought): For that ooey gooey pasta topping. My favourite fresh vegan mozzarella cheese recipe is from School Night Vegan, in Richard's recent book - "Anything you can cook I can Cook Vegan" and store bought options to use I love: Julienne Bruno Superstraccia (UK) And I hear grea things about Miyoko's Creamery Plant Milk Mozarella (US)

    - Garlic: Infuses the sauce with savoury flavour. Sub for 2-3 teaspoons of garlic powder if you don't have fresh garlic to hand

    - Miso Paste: Adds an umami depth to the sauce 

    - Pumpkin Puree: The star of the show, giving the sauce its creamy base and vibrant colour.

    - Nutritional Yeast: Adds cheesy flavor and umami depth.

    - Pasta (medium shells, elbows, or macaroni):Choose a shape that catches the sauce well.

    - Salt, pepper, and nutmeg: To season and enhance the flavours.

    - Pasta water: To help thin the sauce to the perfect consistency. If you forget to reserve some of the water - do not worry! This can be subbed for non dairy milk like, oat, unsweetened almond milk or soy milk. I would avoid coconut milk as this will alter the end taste.

    Flat lay image with all the ingredients needed for pumpkin mac and cheese laid out and labelled

    How to Make Vegan Pumpkin Mac and Cheese

    1. Melt the vegan butter and lightly sauté garlic and red pepper flakes until fragrant while your pasta cooks. Remove from heat and set aside.

    2. Cook the pasta: Reserve a cup / 200 ml of pasta water before draining.

    3. Blend the sauce: In a blender, combine the pumpkin purée, miso nutritional yeast, salt, pepper, and nutmeg. Blend until smooth, adding some reserved pasta water to achieve a silky consistency.

    4. Coat the pasta and bake: In a large oven safe pot or baking dish, combine the cooked pasta with the garlic and red pepper flake mixture as well as the  pumpkin sauce. Stir until all the pasta shapes are well coated. Top with the vegan mozzarella and bake covered for 20 minutes until the pasta has softened and the cheese is melted, 

    5. Heat grill / broiler. Uncover and grill / broil just until the top is browned, 2–6 minutes, depending on your oven. (Keep a close eye on it to prevent burning.) Let cool slightly, then top with thyme leaves and an optional drizzle of extra virgin olive oil

    pasta shells being added to boiling water
    Cook the Pasta until very al dente, about 5 minutes.
    garlic and red pepper flakes in a cast iron pan
    Melt the vegan butter and lightly sauté garlic and red pepper flakes
    garlic and red pepper flakes in a cast iron pan being sautéed in vegan butter
    Sauté garlic and red pepper flakes until fragrant.
    pumpkin puree, miso paste, nutritional yeast, salt and pepper in a blender jug
    Add pumpkin puree, nutritional yeast, miso paste, Salt and pepper and nutmeg to a blender
    sauce ingredients in a blender jug with a block of silken tofu on top, ready to be blended
    Add silken tofu to blender also
    blended and smooth pumpkin mac and cheese sauce in a blender jug
    Blend the Sauce ingredients until smooth
    pasta shells being added to the pumpkin pasta sauce in a cast iron pan
    Add the pasta to the sauce
    pasta fully coated in the pumpkin pasta sauce in a cast iron pan
    Coat the pasta fully with the pumpkin sauce
    mozzarella being added to the top of the pumpkin mac and cheese
    If using, add half vegan mozzarella stirred in with the pasta and the other half to the top of dish

    Helpful Cooking Tips for the best Vegan pumpkin mac

    - Blend until smooth: For a creamier sauce, blend the pumpkin thoroughly in either a strong food processor or high speed blender

    - Adjust consistency: Use the reserved pasta water to thin the sauce as needed.

    - Customise your flavour: Add a sprinkle of smoked paprika for a smoky kick or stir in some sautéed veggies for extra nutrition.

    Flavour Variations

    - Spicy: Add 1-2 tea spoons of dijon mustard or chilli flakes, chili powder or hot sauce for a spicy kick.

    - Tomato Topped: Top with diced tomatoes before baking in the oven

    - Herb-infused: Stir in some fresh sage for a herby fall flavour.

    - Cheesy: Sprinkle some vegan parmesan cheese or more nutritional yeast on top for extra cheesiness.

    - Crunchy Topping: Top the pasta with a crunchy breadcrumb topping after you have melted the cheese.

    Storing & Reheating

    -Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken, so add a splash of water when reheating.

    - Freezing: Freeze the sauce on its own for up to 2 months. Thaw in the fridge before reheating.

    - Reheating leftover mac: Reheat gently in a saucepan, stirring in a bit of vegetable broth or plant milk to loosen the sauce.

    FAQ

    Here are some frequently asked questions (FAQs) about making vegan pumpkin mac and cheese that can help you make the best pumpkin mac and cheese.

    Can I use fresh pumpkin instead of canned?

    Yes! You can roast or steam fresh pumpkin and blend it until smooth. Just make sure it’s a similar consistency to canned pumpkin puree. But for convenience, canned pumpkin is quicker and works just as well.

    Can I make this gluten-free?

    Absolutely! Just use gluten-free pasta. Also ensure that your Miso paste is labelled gluten free. Most miso pastes are gluten free because the koji used is made with rice, but please check the label before purchasing.

    How do I keep the sauce from becoming too thick or dry?

    The key is using pasta water to thin the sauce to the right consistency. Add a little at a time until it coats the pasta evenly. You can also add a splash of plant-based milk or broth if it thickens too much when reheating.

    Is there a way to make this recipe oil-free?

    To make the recipe oil-free, sauté the garlic in a little water or broth instead of oil. The sauce itself can be made without any oil.

    More Vegan Dinner Recipes

    a skillet of pumpkin mac and cheese and 2 bowls with servings of pasta in.

    Vegan pumpkin mac and cheese without cashews

    Megan Jones
    Print Recipe Pin Recipe
    Course Mains, Pasta
    Cuisine Italian
    Servings 4 people
    Calories 876 kcal

    Ingredients
     
     

    • 500 grams Shell pasta Conchiglie pasta or other medium shell pasta
    • 349 grams silken tofu
    • 425 grams pumpkin purée unsweetened
    • 300 grams Vegan mozzarella Half stirred into sauce ½ for top of mac & cheese
    • 200 millilitres reserved pasta water - to thin sauce
    • 4 tablespoon Nutritional yeast
    • 2 tablespoon unsalted butter
    • 1 tablespoon finely chopped thyme plus leaves for serving
    • 4 cloves garlic finely chopped
    • 1 teaspoon freshly ground pepper
    • ½ teaspoon crushed red pepper flakes
    • ½ teaspoon ground nutmeg

    Instructions
     

    • Sauté the aromatics:  Melt unsalted non dairy butter in a pan and lightly sauté finely chopped garlic cloves, black pepper, nutmeg and red pepper flakes until fragrant. Remove from heat and set aside.
    • Cook the pasta:  In a pot, add water and bring to a simmer. Add pasta and cook, stirring often, until two-thirds of the water is absorbed and the pasta is very al dente (about 5 minutes). Reserve some of the pasta water and then drain the pasta.
    • Blend the sauce: In a blender, combine; silken tofu, pumpkin purée, nutritional yeast, and a pinch of salt. Blend until smooth, gradually adding some of the reserved pasta water to achieve a silky consistency.
    • Coat the pasta and bake: In a large oven-safe pot, combine the cooked pasta with the garlic and red pepper mixture. Add the pumpkin cheese sauce and stir until all the pasta is well coated. Stir in half the vegan mozzarella. Smooth over the top of the pasta and then Top with the remaining vegan mozzarella and bake covered for 20 minutes, until the pasta has softened and the cheese is melted.
    • Grill / Broil the top: Uncover the pot and grill / broil for 2–6 minutes until the top is gently browned. Keep a close eye to avoid burning. Let cool slightly, then top with fresh thyme leaves before serving.

    Notes

    Storing & Reheating:

    Storing: Keep leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken, so add a splash of water when reheating.
    Freezing: Freeze the sauce on its own for up to 2 months. Thaw in the fridge before reheating.
    Reheating leftover mac: Reheat gently in a saucepan, stirring in a bit of vegetable broth or plant milk to loosen the sauce.

    Nutrition

    Serving: 300gramsCalories: 876kcalCarbohydrates: 128gProtein: 28gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 775mgPotassium: 841mgFiber: 12gSugar: 8gVitamin A: 16871IUVitamin C: 8mgCalcium: 154mgIron: 6mg
    Keyword meal prep, one pot pasta
    Tried this recipe?Let us know how it was!
    Vegan pumpkin mac and cheese without cashews

    Spicy Harissa Vegan Meatballs

    by Leave a Comment

    I developed these spicy harissa vegan meatballs to bring bold, North African-inspired flavors to a plant-based dish. The smoky heat of harissa combined with the subtle sweetness of dried apricots and dates creates a delicious balance, while toasted nuts add a satisfying crunch. Crafted in partnership with ElFassy, this recipe offers a hearty, versatile option that's perfect for meal prep and sure to impress both vegans and non-vegans alike.​

    Harissa is a smoky and spicy condiment that originates from North African cuisine, that is used to flavor so many different dishes. This vegan, gluten-free, dairy-free, and nut-free version from ElFassy Harissa is made with wholesome ingredients. In this recipe it adds the perfect amount of flavour to this easy vegan meatball recipe. Harissa not only infuses the meatballs with its flavours, it also helps keep them moist! 

    Spicy harissa vegan meatballs in a oval casserole dish on a grey stone backdrop

    These spicy harissa vegan meatballs are a modern take on the classic, made with vegan mince from Beyond Meat and packed with great flavours. Dried apricots add a slight sweetness, balancing the spicy kick from ElFassy Harissa, while ingredients like toasted nuts, shallots, and dates bring depth and texture. 

    After developing this recipe in partnership with ElFassy. I gave them to my fiancé to try, and he said they were one of the best meatballs he had ever tasted! Even my brother, who usually hates dried apricots, did not blink an eye when enjoying them.

    One of the best features of this recipe is that it’s quick and easy to whip up! Just mix the vegan mince with apricots, breadcrumbs, shallots, and harissa paste, then roll into meatballs. Brown them in a pan or air fryer, simmer in a tomato-chickpea sauce, and top with vegan feta and herbs. It's a simple process with tasty results!

    Ingredients You’ll Need

    • Vegan Mince - Serves as the base for the meatballs, providing a meaty texture and protein content while keeping the recipe vegan. I love using the Beyond brand as it has the best texture that is most similar to meat. 
    • Finely Chopped Dried Apricots - Adds a natural sweetness and moisture to the meatballs, ensuring they remain juicy and flavorful after cooking.
    • Soft Breadcrumbs - Helps bind the ingredients together, giving the meatballs structure and preventing them from falling apart during cooking. You may need more depending on how much moisture is in the vegan mince. 
    • Finely Chopped Medjool Dates - Introduces a rich, caramel-like sweetness that complements the spicy harissa.
    • Nuts (toasted pistachios or pine nuts) - Offer a crunchy texture and a nutty flavor.
    • Shallots - Contribute a subtle sharpness and sweetness, adding a layer of savory flavor that is milder than regular onions.
    • Harissa Paste - Provides a spicy, smoky element to the dish, infusing the meatballs with North African-inspired flavours and a gentle heat.
    • Olive Oil - Used for frying, it adds richness and helps to carry the flavours of the spices throughout the dish. While also ensuring the meatballs and sauce do not stick to the pan.
    • Garlic - Adds a pungent, aromatic quality to both the meatballs and sauce.
    • Chopped Tomatoes - Form the base of the sauce, offering a tangy sweetness that balances the spice of the harissa and complements the meatballs.
    • Canned Chickpeas - Add texture and heartiness to the sauce, making the dish more filling and nutritious with its protein and fiber content.
    • Pomegranate Molasses - Brings a tangy, sweet-and-sour flavor to the sauce, lending it a hint of Middle Eastern flair.
    • Vegan Feta - Crumbled on top of the finished dish, it introduces a salty, tangy contrast. You can purchase it premade or make my easy Vegan Feta Recipe. 
    Flat lay of all the ingredients needed for Spicy harissa vegan meatballs

    Helpful Cooking Tips

    • Chop the dried apricots and Medjool dates as finely as possible to make sure they mix well into the meatball mixture and sauce, providing moisture and sweetness without noticeable chunks.
    • If you have time, toast the pistachios or pine nuts before adding them to the mix to enhance their nutty flavor.
    • Use a food scale to weigh each meatball before cooking to ensure they are all the same size.
    • Chill the formed meatballs in the refrigerator for at least 10 minutes before cooking to help them hold their shape better when fried or baked.
    • If using an air fryer, arrange the meatballs in a single layer with space in between each to allow for even air circulation and browning.
    • For the sauce, start by cooking the shallots until translucent before adding garlic to prevent the garlic from burning and becoming bitter.
    • Deglaze the pan with a splash of water after frying the meatballs and before adding the tomatoes to incorporate the flavorful browned bits into the sauce.
    • Simmer the sauce uncovered to allow it to thicken to your desired consistency.
    • Garnish the dish with vegan feta, parsley, and mint just before serving.

    Step By Step Instructions:

    Add ingredients to a bowl
    Mix until well combined
    Image of the raw Spicy harissa vegan meatballs on a air fryer tray
    Make into even sized meatballs
    Make the sauce
    Cook sauce until reduced and thickened

    Serving Suggestions

    • Pair these spicy harissa meatballs with fluffy couscous. Allowing the grains to soak up the rich, flavorful sauce and balance the heat with its light, airy texture.
    • Serve alongside bulgar wheat for a hearty side that adds a delightful chewiness and nutty flavor.
    • Wrap the meatballs in warm, soft flatbreads, adding fresh vegetables and a dollop of dairy-free yogurt.
    • Toss the meatballs with a fresh, crisp salad, drizzling extra sauce over the top for a spicy dressing.
    • Place the meatballs over spiralized zucchini noodles, as a great pasta alternative.
    • Use cooked spaghetti squash as a base for the meatballs, creating a light dish that captures all the flavors without the heaviness of traditional pasta.
    flat lay image of Spicy harissa vegan meatballs in a oval casserole dish on a grey stone backdrop

    Storing & Freezing

    Storing: Keep leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days.

    Freezing: Freeze the meatballs and sauce separately in freezer-safe containers or bags for up to 3 months. Freezing them separately will help maintain the best texture and flavor when reheating.
    Reheating: Thaw the meatballs and sauce in the refrigerator overnight if frozen. Reheat them together in a saucepan over medium heat until thoroughly warmed, stirring occasionally until fully warmed through.

    Frequently Asked questions:

    What can I use instead of harissa paste if I want a milder flavour?

    For a milder flavour, substitute the harissa paste with equal parts of tomato paste and a pinch of smoked paprika. This blend will give you a smoky and slightly spicy taste without the intense heat of harissa.

    Is there a gluten-free option for the breadcrumbs?

    Yes, you can use gluten-free breadcrumbs or substitute them with ground oats or almond flour for a gluten-free version. 

    Spicy Harissa Vegan Meatballs

    Megan Jones
    These spicy harissa vegan meatballs are versatile enough to add to salads, flatbreads, and more, making them perfect for meal prep!
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings 16 meatballs
    Calories 161 kcal

    Equipment

    Ingredients
      

    • 300 grams Vegan mince I used Beyond
    • 11 dried apricots finely chopped
    • 100 grams soft breadcrumbs depending on how ‘wet’ the mince is you may need more
    • 3 medjool dates pitted and finely chopped
    • 30 grams pistachios or pine nuts toasted, plus extra to serve
    • 2 small shallots finely chopped (half for meatballs, half for sauce)
    • 4 tablespoon Harissa Paste *see note
    • 2 tablespoon olive oil only needed if pan frying the meatballs.
    • 6 cloves garlic finely chopped (3 for meatballs, 3 cloves for the sauce)
    • 400 grams tin chopped tomatoes
    • 400 grams tin chickpeas drained and rinsed
    • 2 tablespoon pomegranate molasses
    • 50 grams Vegan feta crumbled store bought or try my feta recipe

    Optional to serve:

    • 6-8 tablespoon Dairy free yogurt
    • 60 grams parsley leaves picked and finely chopped
    • 50 grams Fresh Mint finely sliced

    Instructions
     

    • Set up your mise en place: Chop up & weigh out all the ingredients.
    • Make Meatball mixture: Tip the mince, apricots, breadcrumbs, half the onion and half the Harissa Paste into a large bowl with some seasoning.
    • Roll meatballs: Mix well, using clean hands, and roll into 28-30 meatballs, transfer to a plate or tray and chill for 10 minutes. I weighed my meatballs to be around 30-32g each, this is enough for 4 meatballs per person (if serving 4 people)

    Air Fryer method:

    • Arrange the meatballs in the air fryer, keeping them separate, and then air fry the meatballs until lightly golden brown all over (we are not cooking them fully, just giving them a golden crust so they hold together in the sauce) – you may need to do this in batches.
    • Scoop out onto a plate when browned using a flat spatula/turner. 

    Pan fry method:

    • Heat 1 tablespoon of the oil in a large, deep frying pan and fry the meatballs until golden brown all over. Scoop out onto a plate when browned using a slotted spoon – you may need to do this in batches. (we are not cooking them fully, just giving them a golden crust so they hold together in the sauce)

    Make the sauce

    • Start Sauce base: Heat oil in the pan and fry the remaining onion and the dates for 5 minutes until softened and sticky. Stir in the garlic, the remaining Harissa and cook for 1 minute more until fragrant. 
    • Make the sauce: Add in the tomatoes, half fill the can with water swirl to get the last tomato bits out the can, then add the water to the pan, along with the drained chickpeas and pomegranate molasses. Bring to a simmer and cook for 15-20 minutes or until nicely thickened and saucy. 
    • Bake the meatballs in the sauce: If using an oven safe pan, you can add the meatballs to the sauce and cook in the oven. Nestle in the meatballs and pour in any resting juices, then return to a simmer and cook, covered, for 10 minutes until the meatballs are cooked through and have absorbed some of the sauce.
    • Scatter over the feta: and a few more pine nuts, then top with a swirl of yogurt and the fresh herbs. 

    Notes

    *if you want it less spicy, sub 2 tsps of the harissa paste with 2 tsps of tomato paste

    Storing & Freezing:

    Storing: Keep leftover meatballs and sauce in an airtight container in the refrigerator for up to 3-4 days.
    Freezing: Freeze the meatballs and sauce separately in freezer-safe containers or bags for up to 3 months. Freezing them separately will help maintain the best texture and flavor when reheating.
    Reheating: Thaw the meatballs and sauce in the refrigerator overnight if frozen. Reheat them together in a saucepan over medium heat until thoroughly warmed, stirring occasionally until fully warmed through.

    Nutrition

    Serving: 4meatballsCalories: 161kcalCarbohydrates: 22gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 318mgPotassium: 304mgFiber: 4gSugar: 9gVitamin A: 713IUVitamin C: 10mgCalcium: 60mgIron: 3mg
    Keyword harissa, North african inspired, vegan meatballs
    Tried this recipe?Let us know how it was!

    More Vegan Dinner Recipes

    Cranberry Cardamom Oat Cookies

    by Leave a Comment

    Enjoy the warm and tart flavors of Cranberry Cardamom Oat Cookies, a tasty treat that's both dairy and egg-free! These cookies combine the tangy zest of fresh cranberries with the warm, aromatic spices of cardamom and cinnamon, all wrapped up in a chewy oat base!

    I'm excited to share with you a special recipe that came to life in an unexpected yet wonderful way. I originally set out to create a classic raisin oat cookie but found myself without raisins! I decided to experiment with fresh cranberries instead of the usual sweet, dried ones because that's what I had on hand.   

    With helpful tweaks of the recipe from my fiancé, a former sourdough baker and chef with over 15 years of experience, this cookie not only came out delicious, but the addition of fresh cranberries added a unique, tangy, and tart flavor that perfectly complemented the oats! 

    Cranberry Cardamom Oat cookies on a deep red backdrop with a red linen

    Dairy & Egg Free Cranberry Oat Cookies

    These delicious cranberry oat cookies are also dairy and egg-free! In place of traditional dairy products, we use vegan butter, which imparts a rich buttery flavor while maintaining a light and tender texture. Eggs are replaced with psyllium husk powder in this recipe. This plant-based alternative not only binds the ingredients together but also adds a subtle nuttiness, enhancing the overall flavour profile. 

    Enjoy them as a cozy breakfast companion with your morning coffee or as an afternoon pick-me-up with a glass of almond milk. They're a hit at holiday gatherings, adding a festive touch with their cranberry bits and warm spices. These cookies also make the perfect gifts, wrapped in pretty packaging for friends and family!

    Ingredients You’ll Need

    • All Purpose Flour - Acts as the base structure of the cookies, giving them form and substance.
    • Fresh Cranberries - Provide a tart, juicy burst of flavor, contrasting beautifully with the sweet elements of the Vegan Butter - Replaces traditional butter to keep the recipe dairy-free while still offering a rich, creamy texture and flavor.
    • Sugar (white and light brown) - White sugar adds sweetness and helps with browning, while light brown sugar imparts a deeper flavor and moisture, contributing to the cookies' chewy texture.
    • Rolled Oats - Offer a chewy, hearty texture and a subtle nutty flavor, making the cookies more filling and nutritious.
    • Vanilla Extract - Enhances the overall flavor profile of the cookies with its sweet and warming aromatic essence.
    • Orange Zest - Adds a citrusy brightness and aroma, complementing the cranberries and spices.
    • Psyllium Husk Powder - Serves as a gluten-free binding agent in place of eggs, adding fiber and helping to hold the cookies together.
    • Cinnamon and Cardamom - These spices contribute warm, aromatic notes that elevate the cookie's flavor.
    • Salt - Balances the sweetness and enhances the overall flavor profile of the cookies.
    • Baking Powder - Gives the cookies a slight rise to add classic cookie texture. 
    Cranberry Cardamom Oat cookies on a lined baking sheet

    How To Make Cranberry Cardamom Oat Cookies

    • Process the cranberries: Wash the fresh cranberries in cold water. Weigh them out, then place them in a food processor. Pulse until the mixture is processed but larger chunks of fruit remain. You can also use a sharp knife to do a rough chop. 
    • Cream butter and sugar: To the bowl of a stand mixer fitted with the paddle attachment, add the softened vegan butter and the white and brown sugar. Beat on medium speed for about 2 minutes or until light and fluffy. You can also use a hand mixer and mixing bowl for this step. 
    • Add dry ingredients: In a separate mixing bowl, add the flour, baking powder, cinnamon, cardamom,  Psyllium husk powder, and salt. Mix until fully combined. Pour the entire dry mixture into the wet ingredients and mix on low speed until just combined without overworking. 
    • Add flavours: Gently add in the oats, orange zest, and cranberries on low speed until fully incorporated and a thick and sticky dough is formed. 
    • Chill the dough: Cover the bowl and add to the fridge to chill for 30-60 minutes. This will help prevent the cookies from spreading. 
    • Prepare for baking: Preheat the oven to 350°F (177°C) and line a cookie sheet with parchment paper. 
    • Shape the cookies: Once the dough is chilled, roll the dough into balls that are two tablespoons in size. A preportioned cookie scoop works best, as the dough can be sticky. Place the cookie dough balls two inches apart on the prepared baking sheet. 
    • Bake and cool: Bake for 12-13 minutes until lightly browned around the edges. The centers will look soft and under-baked. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely as they set properly. Enjoy!

    Helpful Baking Tips

    • Use a measured cookie scoop to ensure each cookie is uniformly sized. This promotes even baking and results in a consistent batch.
    • When zesting the orange, only take the outer, colored part of the peel, avoiding the white pith underneath, which can add bitterness.
    • Chill the Dough: The chilling is an extra step but is worth it as they spread much less, and they end up being a slightly chunkier cookie. For best results, chill for at least 60 minutes.
    • Bring the vegan butter to room temperature, before creaming it with the sugars for a smoother mixture.
    • Fold in: oats and cranberries gently to avoid overmixing, which can lead to tough cookies.
    • When placing dough balls on the baking sheet, leave about 2 inches between them to allow for spreading.
    • Each cookie weighs 60g, and the entire recipe makes 16-18 cookies, depending on the size.

    Storing & Freezing

    Storing: Keep fresh by storing them in an airtight container at room temperature. They will maintain their quality for up to 5 days.

    Freezing: These cookies can be frozen, cooked, or unbaked. Either pre-portion the cookies and place them in a freezer bag or roll the dough into a log wrapped in parchment paper or plastic wrap. They can be frozen for up to 3 months, ready to be baked or enjoyed later.

    Reheating: To reheat frozen baked cookies, let them thaw at room temperature or gently warm them in a preheated oven at 300°F for a few minutes. If you've frozen the dough, cut slices from the log and bake them as per the original instructions, adding an extra minute or two to the baking time if necessary.

    FAQ

    Reheating

    To reheat frozen baked cookies, let them thaw at room temperature or gently warm them in a preheated oven at 300°F for a few minutes. If you've frozen the dough, cut slices from the log and bake them as per the original instructions, adding an extra minute or two to the baking time if necessary.

    Can I use dried cranberries instead of fresh?

    Yes, dried cranberries can be used as a substitute for fresh cranberries. Keep in mind they will give a sweeter, less tart flavor to the cookies, along with a slight change in texture. 

    Is there a vegan alternative to psyllium husk powder? 

    If you don't have psyllium husk powder, ground flaxseed mixed with water is a great vegan alternative. Use one tablespoon of ground flaxseed mixed with three tablespoons of water to replace the psyllium husk powder. Note that this recipe has not been texted with a flax egg replacement.

    What other warming spices can be added to this cookie? 

    You can use other spices like nutmeg for its sweet, nutty undertones or ground cloves for a bold kick. For a Ground ginger offers a zesty twist that complements the tanginess of the cranberries.

    More Tasty Cranberry Recipes

    Cranberry Cardamom Oat cookies on a deep red backdrop with a red linen

    Want to save my recipes all in one place?

    Find all my recipes on Pinterest here

    Or you can try saving them in the Spillt app here

    Cranberry Cardamom Oat Cookies

    Megan Jones
    Enjoy the warm and tart flavors of Cranberry Cardamom Oatmeal Cookies, a tasty treat that's both dairy and egg-free! These cookies combine the tangy zest of fresh cranberries with the warm, aromatic spices of cardamom and cinnamon, all wrapped up in a chewy oatmeal base!
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Cookies
    Cuisine American
    Servings 16

    Ingredients
     
     

    • 200 grams All purpose flour
    • 150 grams Fresh cranberries roughly chopped (or pulsed in a food processor)
    • 115 grams vegan butter room temp
    • 125 grams Light brown Sugar
    • 50 grams granulated sugar
    • 250 grams rolled Oats
    • 1 Tablespoon pure vanilla extract
    • 1 medium orange zested
    • 1 Tablespoon Psyllium Husk Powder
    • 1 Teaspoon Cinnamon
    • 1 Teaspoon ground cardamom
    • ¼ Teaspoon fine salt
    • ½ Teaspoon Baking powder

    Instructions
     

    • Weigh out and roughly chop or pulse the fresh cranberries in the food processor, don't chop / process too fine, you still want big chunks of fruit through the mixture.
    • Cream butter + sugars: Use a hand or stand mixer to cream the softened butter with both sugars and vanilla extract until smooth, about 2 minutes on medium speed.
    • Dry ingredients: Mix flour, baking powder, cinnamon, cardamom, Psyllium husk powder and salt together in a separate bowl. Pour this into the wet ingredients. Combine together on low or with a wooden spoon if doing by hand.
    • Add the extras: Beat in the oats, orange zest and cranberries on low speed. Dough will be thick and sticky.
    • Chill: Refrigerate the cookie dough for 30-60 minutes. (do the full 60 minutes if you’re afraid of the cookies spreading too much)
    • Roll: Roll cookie dough into balls and place on a lined baking sheet. (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky.
    • Bake: Bake the cookies at 350°F (177°C) for 12-13 minutes until lightly browned round the edges. The centers will look soft and under-baked. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

    Notes

    Use a measured cookie scoop to ensure each cookie is uniformly sized. This promotes even baking and results in a consistent batch.
    When zesting the orange, only take the outer, colored part of the peel, avoiding the white pith underneath, which can add bitterness.
    The chilling is an extra step but is worth it as they spread much less, and they end up being a slightly chunkier cookie. For best results, chill for at least 60 minutes.
    Bring the vegan butter to room temperature before creaming it with the sugars for a smoother mixture.
    Add oats and cranberries gently to avoid overmixing, which can lead to tough cookies.
    When placing dough balls on the baking sheet, leave about 2 inches between them to allow for spreading.
    Each cookie weighs 60g, and the entire recipe makes 16-18 cookies, depending on the size.
    Keyword Cardamom, Cookies, Cranberry, Dairy Free, Oatmeal, Vegan
    Tried this recipe?Let us know how it was!

    One Pot & Dairy Free - Vegan Chicken & Broccoli Alfredo

    by Leave a Comment

    Enjoy this easy recipe for Vegan Chicken & Broccoli Alfredo! A simple, one-pot pasta dish featuring plant-based chicken and broccoli coated in a creamy, dairy-free alfredo sauce. With less than 10 ingredients and minimal cleanup, it's the perfect mid-week meal that's easily customisable!

    Sometimes you just need to treat yourself to something rich and indulgent, even on a busy weeknight! That's where recipes like this vegan alfredo with chicken and broccoli come in. I made this vegan chicken and broccoli alfredo on one of those nights where I wanted something creamy, comforting and nostalgic—but without the faff or a long ingredient list. It’s a one-pot dish that comes together easily, but still feels like proper comfort food. The kind of meal you can curl up with midweek when you want something familiar, hearty, and full of flavour—just without the dairy or the fuss.

    With less than ten ingredients, it's simple yet satisfying. Just sauté, simmer, and serve your new favourite weeknight dinner staple!

    Vegan Chicken & Broccoli Alfredo on a grey backdrop with a small bowl of parmesan and a white striped linen

    Versatile Vegan Alfredo

    One of the BEST features of this dish is how easy it is to customize! There are so many ways you can change up the flavor or add other ingredients to make it a different dish every time. When you add the Parmesan in Step 6, you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two.

    • Vegan n’duja Paste (ve-du-ya paste (belazu)) - Adds a spicy, smoky, and slightly tangy flavor to the alfredo sauce, adding depth and complexity to the dish.
    • Sun-Dried Tomato Paste - Introduces a sweet and tangy flavor profile to the sauce, enhancing its richness and adding a subtle hint of naturally sweet acidity.
    • Sliced Sautéed Mushrooms - Provides a vegan meaty texture and earthy flavor to the dish.
    • Cooked Cauliflower Florets - Offer a creamy texture and subtly sweet flavor to the sauce while also adding an extra vegetable to the dish.
    • Fresh Herbs - Freshly chopped herbs such as oregano, thyme, and marjoram enhance the dish with aromatic freshness and a burst of herbal flavor.
    • Fresh Greens - Fresh greens like spinach, kale, arugula, or Swiss chard add a vibrant color contrast and a fresh, slightly bitter taste to the dish, balancing out the richness of the alfredo sauce. 

    Ingredients you will need:

    • Vegan Chicken Bites - These vegetarian faux meat chunks provide a meaty texture and protein to the dish, mimicking traditional chicken alfredo.
    • Unsalted Dairy Free Butter - Adds richness and buttery flavor to the sauce without the use of dairy products.
    • Minced Garlic - Infuses the dish with aromatic garlic flavor that’s traditional in Italian dishes.
    • Vegan Chicken Broth - Acts as the base for the sauce, providing savory umami notes and depth of flavor. I love using OXO meat-free chicken cubes.
    • Pasta - You can use penne pasta, rigatoni, or zita. Cooked pasta serves as the main starch of the dish, soaking up the creamy alfredo sauce.
    • Dairy Free Cream - This creates a creamy and velvety texture to the sauce, making it rich and indulgent without dairy products.
    • Vegan Parmesan Cheese (violife) - Violife parmesan cheese adds a cheesy flavor and enhances the overall creaminess of the sauce.
    • Chopped Parsley - Adds freshness and a pop of color to the dish, balancing out the richness of the sauce.
    • Seasonings (salt, pepper, nutmeg) - The combination of these basic spices elevates the flavors with savory, spicy, and warm notes.
    Ingredients flatlay on a grey backdrop

    Helpful Cooking Tips

    • If you’re using whole wheat pasta, keep an eye on the liquid level as it tends to absorb more than regular pasta, so you may need to increase the broth.
    • When adding the broth, ensure the pasta is just covered; keep extra broth nearby and add a splash as needed to prevent it from drying out during cooking.
    • If your sauce is too thin for your liking, you can easily thicken it by making a roux. Simply mix chicken broth 
    • Use unsalted dairy-free butter to control the saltiness of the dish, especially if your vegan chicken broth is already seasoned.

    Storing & Freezing

    Storing: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure the dish is cooled completely before storing.

    Freezing: Transfer the cooled alfredo to a freezer-safe container, leaving some space for expansion. Seal tightly and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

    Reheating: While this dish is best served immediately, it can be reheated. If frozen, let thaw overnight in the fridge. Reheat leftovers gently on the stovetop over low to medium heat, stirring occasionally until heated through. If the sauce thickens too much, add a splash of broth or dairy-free cream to restore the desired consistency. 

    Make ahead: To make this for meal prep, cook the pasta separately and not in the sauce. Remove the pasta from the water just before it gets to al-dente, and immediately cool the pasta to stop the cooking process. Cook the sauce separately, and combine the pasta and the sauce once the sauce has cooled down. This way, you can reheat the meal without overcooking the pasta.

    Vegan Chicken & Broccoli Alfredo on a grey backdrop with a small bowl of parsely and a white striped linen

    Frequently Asked Questions


    Are there any alternatives to vegan chicken for this recipe?

    If you prefer, you can substitute the vegan chicken with your favorite plant-based protein such as tofu, tempeh, or even chickpeas. Just be sure to adjust the cooking time and seasonings.

    How can I make this dish gluten-free?

    For a gluten-free version, simply swap out the regular pasta for your favorite gluten-free pasta brand. Ensure all other ingredients, including the vegan chicken broth and dairy-free cream, are also certified gluten-free to avoid any cross-contamination.

    Can I use frozen broccoli instead of fresh?

    Frozen broccoli works just as well in this recipe. Simply add the florets into the pasta water and cook with the pasta until the florets are cooked but not mushy, before proceeding with the rest of the recipe.

    More Tasty Vegan Recipes

    Want to save my recipes all in one place?

    Find all my recipes on Pinterest here

    Or you can try saving them in the Spillt app here

    Vegan Chicken & Broccoli Alfredo - One Pot

    Megan Jones
    One-pot Vegan Chicken & Broccoli Alfredo—creamy, comforting, and completely dairy-free. A simple, delicious meal perfect for busy nights.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Course Mains, Pasta
    Cuisine American, British
    Servings 4

    Ingredients
     
     

    • 190 g vegan chicken chunks
    • 2 tablespoons unsalted dairy free butter
    • 2 teaspoon minced garlic
    • 500 millilitres vegan chicken broth preferably low-sodium
    • 340 grams dried penne rigatoni or even ziti pasta
    • 250 millilitres dairy free cream warmed
    • 150 grams vegan parmesan freshly grated, plus more for serving
    • 15 grams chopped fresh parsley
    • ¼ teaspoon Flakey salt more to taste
    • ¼ teaspoon black pepper freshly ground

    Alfredo Add-Ins: When you add the Parmesan in Step 6

    you can add any of the following to the pot, alone or in combination; stir over medium heat for another minute or two.

    • 1 tablespoon vegan 'Nduja paste - ve-du-ya paste
    • 1 Tablespoon Sun-Dried Tomato Paste
    • 400 grams mushrooms sliced & sautéed
    • 400 grams cauliflower florets lightly cooked
    • 2 tablespoons fresh herbs oregano, thyme, or parsley

    Instructions
     

    • If you have larger chunks of vegan chicken; Cut the chicken into 1-inch pieces. Season with salt and pepper.
    • Melt the butter in a large skillet over medium-high heat. Add the chicken, in batches if necessary, and sauté until nicely browned on the outside, about 3-4 minutes (the pieces don’t have to be browned on all sides; two sides is fine).
    • Remove the vegan chicken and set aside on a plate.
    • Do not clean the pan! Those brown bits on the bottom of the pan are going to add flavor to the sauce. Add the garlic to the pan and sauté over medium heat until you can smell it, 30 seconds. Turn the heat to high, add the chicken broth, and scrape the bottom of the pan to loosen up all of the caramelised bits. Bring to a simmer, lower to medium heat, and simmer for 5 minutes. Add the pasta, stir well, and simmer until the pasta starts to soften, about 8 minutes. Stir in the warm cream and the browned vegan chicken pieces.
    • Cover and simmer, stirring occasionally, until the pasta is al-dente, most of the liquid has been absorbed, about 4 minutes more.
    • Stir in the Parmesan until well incorporated, and adjust the seasonings. (See add ins section for other ingredients you can add at this stage)
    • Transfer the mixture to a serving bowl and sprinkle with the parsley, if desired. Serve hot and grate over extra Parmesan at the table.
    Keyword Comfort Food, meal prep, Vegan Pasta
    Tried this recipe?Let us know how it was!
    PB chicken u0026#038; broccoli Alfredo- Webstory

    Tropical Turmeric & Ginger Shots - no juicer needed!

    by Leave a Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    I have a lovely fresh, vibrant immunity shot recipe for you guys. PERFECT for when you are in need of a vitamin pick me up. Or if you just fancy a fresh fruity drink in the garden with your feet up...

    This has got to be one of my favourite flavour combinations. Fresh oranges, tangy tropical pineapple, a hint of spicy ginger, a sneaky bit of turmeric and a glug of apple cider vinegar for some Gut loving goodness. Finished with a pinch of baobab powder. All the ingredients are blended to make these vibrant, immune boosting Tropical Turmeric & Ginger Shots, and the best part? No juicer needed!

    I love to use seasonal produce where possible as the flavours are just so much better when in season. I have tried this with blood oranges. Instead of normal oranges, and it gives the juice a lovely deep red hue.

    Bottles of Orange, Pineapple & Ginger immunity Juice on a pale backdrop

    Why you'll love this recipe for Tropical Turmeric & Ginger Shots:

    • Minimal Clean up: all you need is a blender and a nut milk bag if you are wanting a smoother juice.
    • Great for meal prep: this recipe makes enough for cira 1L of juice, plenty for daily wellness shots.
    Bottles of Orange, Pineapple & Ginger immunity Juice on a pale backdrop

    Ingredients you will need:

    • Oranges & a Lemon: a vitamin C packed duo!
    • Pineapple: adds a great tropical flavour and is a nutrient powerhouse See here for more info on the benefits of this fruit
    • Turmeric: a great anti inflammatory.
    • Ginger: to add a little ‘fire’ to the juice.
    • Black Pepper: this is added to enhance the absorption of the curcumin in the Turmeric - see the FAQs for more information.
    • Baobab powder: it's considered a superfood; rich in an array of different vitamins and minerals. Such as vitamin C and iron, as well as calcium, potassium and vitamin A.
    • Apple Cider Vinegar: a gut loving ingredient.  Full list of benefits here
    • Filtered water: to thin the juice ever so slightly and to help the blender.
    • Ice: To chill the juice down especially if you are wanting to pour a glass straight away.
    ingredients for Orange Pineapple and Ginger juice on a grey backdrop and marble chopping board

    Step by Step instructions on how to make Tropical Turmeric & Ginger Shots:

    • Peel the oranges, and lemon and remove as much of the white pith as you can (will make the juice bitter)
    • Peel the skin off the turmeric and ginger with a spoon - if you have a high speed blender I wouldn't worry about this step, plus its more fibre!
    • Remove the skin from the pineapple and slice the flesh into chunks, avoiding the hard core - some blenders may not be able to cope with this bit. 
    • Add all the ingredients to a high speed blender and blend until mixture is smooth and everything has been blended. 
    • Strain the mixture through a nut milk bag *
    • Decant the mixture into a glass jug and store in the fridge

    * If you don't have a nut milk bag a fine knit nylon produce bag works really well too. If you are UK based, both Sainsbury's and Tesco sell these.

    pineapple and ginger immunity juice in a vitamix blender jug
    macro close up shot of the bubbles of Orange immunity juice in a vitamix blender jug

    Recipe Tips & Tricks

    • If you don't have a nut milk bag a fine knit nylon produce bag also works! if you are in the UK and don't have a nut milk bag - the nylon produce bags tescos & sainsburys have (in the vegetable aisle) work great! 

    I used to get put off by juicing as it seemed so much effort, and clean up afterwards. But some juicers you can buy nowadays you don't even have to peel the fruit! I'd recommend doing some research into juicers if you want to get one. In my opinion The juice Kings are Joe Cross - His films are amazing. Thats what got me interested in juicing. After seeing how powerful healers fruits and veggies can be. and of course Jason Vale.

    Juicing takes a little longer than just blitzing up a smoothie but it’s so so worth it. Fresh homemade juices beat shop bought every. damn. time.

    Storage tips:

    • Mixture will keep for up to 5 days in the fridge.
    • Alternatively you can freeze the juice into individual portions in ice cube trays and remove one the night before to defrost in the fridge over night, to be ready for you in the morning!

    The blender juice making essentials

    Featured Links powered by

    Other recipes you may want to try next:

    Blackberry Iced Tea

    Vanilla Iced White Americano

    Orange Pineapple Ginger Immunity juice

    Tropical Turmeric & Ginger Shots - no juicer needed!

    Megan Jones
    Fresh oranges, a tropical vibe pineapple, a hint of spicy ginger, a sneaky bit of turmeric and a pinch of baobab powder. All the ingredients are blended to make this vibrant, immune boosting drink.
    Print Recipe Pin Recipe
    Prep Time 8 minutes
    Cook Time 5 minutes
    Course Juice
    Servings 1 Litre
    Calories 579 kcal

    Equipment

    Ingredients
     
     

    • 4 oranges - peeled
    • 300 grams pineapple chopped into chunks
    • 1 lemon peeled
    • 50 grams turmeric root about thumb sized
    • 50 grams Fresh Ginger root about thumb sized
    • 2 tablespoon baobab powder
    • 2 teaspoon freshly cracked black pepper
    • 50 millilitres Apple Cider vinegar
    • 470 millilitres filtered water chilled
    • 350 grams ice

    Instructions
     

    • Peel the oranges, and lemon and remove as much of the white pith as you can (will make the juice bitter)
    • Peel the skin off the turmeric and ginger with a spoon - if you have a high speed blender I wouldn't worry about this step, plus its more fibre!
    • Remove the skin from the pineapple and slice the flesh into chunks, avoiding the hard core - some blenders may not be able to cope with this bit. 
    • Add all the ingredients to a high speed blender and blend until mixture is smooth and everything has been blended. 
    • Strain the mixture through a nut milk bag *
    • Decant the mixture into a glass jug and store in the fridge 

    Notes

    * or if you are in the UK and don't have a nut milk bag - the nylon produce bags tescos & sainsburys sell (in the vegetable aisle) work great! 
    Storage:
    Mixture will keep for up to 5 days in the fridge.
    Or freeze the juice into individual portions in ice cube trays and remove one the night before to defrost in the fridge over night, to be ready for you in the morning!

    Nutrition

    Serving: 1litreCalories: 579kcalCarbohydrates: 128gProtein: 10gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.3gSodium: 56mgPotassium: 1722mgFiber: 23gSugar: 83gVitamin A: 1399IUVitamin C: 482mgCalcium: 331mgIron: 3mg
    Keyword ginger, health shots, immunity juice, orange, pineapple, turmeric, wellness juice, wellness shots
    Tried this recipe?Let us know how it was!
    Immune boosting juice story

    Banana Espresso Muffins with Cinnamon Sugar topping.

    by Leave a Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    Learn how to make delicious and moist banana espresso muffins that are perfect for a vegan breakfast. These muffins are packed with flavor and have a subtle coffee kick.

    Whip up some magic with ripe bananas and fresh espresso in these guilt-free Banana Espresso Muffins – because who said delicious can't be nutritious?

    close up shot of 7 banana espresso muffins on a cream speckled plate

    Ingredients you will need to make the muffins:

    • 3 Ripe bananas: To add both natural sweetness and moisture to the muffins.
    • Oat Flour: for extra fibre filled muffins.
    • Chickpea Flour: Acts as a binder along with the mashed bananas, I promise you don't taste it!
    • Melted vegan butter: my favourite is this one.
    • Plant Milk: you can use whichever is your favourite here, as most nut milks or even oat milks will work, and add different flavour depending on which one you choose, I would avoid tinned coconut milk, as this may be a bit too thick.
    • Fresh Espresso: Top tip! brew the espresso just before you are going to add it to the muffin mixture, this ensures the espresso shot doesn't 'die' and taste bitter.
    • Vanilla Extract: Would it be a baking recipe without this ingredient?
    • Salt and baking Powder: Key rising agents in this recipe - don't skip these two!
    • Sugar: This recipe doesn't have a lot of sugar compared to others, but it adds that muffin sweetness that everyone is used to, and adds a slight caramel texture along with the coffee.
    • Chopped hazelnuts: Coffee, cinnamon, bananas.... need I say more?
    ingredients for banana espresso muffins laid out as a flat lay on a cream speckled background

    Step by step - How to make banana espresso muffins:

    1. Mash the bananas
    2. Add milk and melted vegan butter, vanilla extract and mix to combine.
    3. Add sugar, both flours, baking powder, salt and espresso then mix to combine.
    4. Add batter to a 12 hole muffin tin, then top with the cinnamon - hazelnut and sugar mixture.
    5. Bake the muffins on the centre rack in the preheated oven for 16 - 18 minutes, or until a toothpick inserted into the centre comes out clean.
    6. Let cool for 5 minutes before removing from the muffin tins, and enjoy!
    Mash the ripe bananas
    Add the rest of the wet Ingredients
    Add the dry ingredients
    Mix everything together
    Fill lightly greased muffin tray

    Recipe Variations:

    • Swap hazelnuts for pecans or walnuts
    • Swap the espresso for instant coffee - If you do this, make sure you increase the amount of soy mil to replace the amount of espresso - 30-50ml
    Stack of freshly baked banana espresso muffins

    Other recipes you may like:

    Banana Espresso muffins Banana Espresso Muffins with Cinnamon Sugar topping

    Megan Jones
    Wake up to the delicious aroma of Banana Espresso Muffins!😋 Packed with wholesome ingredients, and not too much sugar, they're a healthier, yet still scrumptious treat. They're breakfast perfection! 
    Print Recipe Pin Recipe
    Prep Time 9 minutes
    Cook Time 16 minutes
    Course Desserts, Snacks
    Servings 12 Muffins

    Ingredients
      

    Muffins:

    • 3 Bananas ripe and mashed
    • 180 ml soy milk
    • 256 g Gluten free oat flour
    • 90 g chickpea / gram flour
    • 100 g granulated sugar
    • 1 tablespoon vegan butter melted
    • 1 teaspoon vanilla extract
    • 2 teaspoon baking powder
    • ¼ teaspoon salt
    • 30 ml espresso
    • 50 g hazelnuts chopped

    Topping:

    • 2 teaspoon granulated sugar
    • ¼ teaspoon ground cinnamon
    • 50 g chopped hazelnuts

    Instructions
     

    • Preheat the oven to 180°C (356°F)
    • Lightly grease the wells of a muffin tin.
    • To a large bowl, add the bananas and mash until puréed. Then add the milk and oil and mix well.
    • Add the remaining muffin ingredients and mix until there are no lumps left.
    • Fill the wells of the muffin tin until ¾ full.
    • In a small bowl, combine the sugar and cinnamon for the topping and sprinkle it on the muffins. Add a sprinkle of chopped hazelnuts to the top of each muffin.
    • Bake on the centre rack in the preheated oven for 16 - 18 minutes, or until a toothpick inserted into the centre comes out clean. Let cool for 5 minutes before removing from the muffin tins, and enjoy!

    Notes

    • You can swap the melted vegan butter for Refined coconut oil. Refined coconut oil is coconut oil that doesn't smell or taste like coconuts. If you prefer a distinct coconut taste, use unrefined coconut oil instead.
    • Use store-bought oat flour, or make it yourself by adding old-fashioned rolled oats to a food processor and blending until you achieve a flour-like consistency.
    • We don't advise swapping out the chickpea flour for all-purpose flour as it may result in muffins that are too dense and dry.
    Keyword banana, banana muffins, cinnamon sugar, muffins, vegan baking
    Tried this recipe?Let us know how it was!

    Cranberry and Sweet Chilli Jam

    by Leave a Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    Sweet Chilli Jam with a Festive Twist; A blend of sweet but not too spicy flavours. This cranberry sweet chilli jam makes a gorgeous gift for people who love sweet and spicy food. Make sure to adjust the quantity of chilli to suit your taste. Prefer your sauces with a little less spice? Then give my Cranberry Sauce | Refined Sugar Free recipe a go.

    cranberry sweet chilli jam on a oak cutting board with little cheesy toasts

    Ingredients you will need:

    • Sweet pointed red peppers - to balance out the spicy heat from the chillies.
    • Cranberries - fresh or frozen can be used
    • Red Onions - Here we use red onions as they caramelise beautifully and are sweeter than white / yellow onions
    • Sugar - To balance out the fire from the chilly and the tartness from the cranberries.
    • Garlic - Finely diced or minced so it 'melts' into the sauce
    • Red Chillies - Remove the seeds and membrane if you prefer it less spicy.
    • Red Wine Vinegar
    • Fresh Ginger
    • Clementines - for a festive in season twist, we use both the zest and juice for an extra citrus zing.
    • All spice - to round off the sauce and add a slight earthy festive taste. This can be subbed for Nutmeg, Mace and a pinch of black pepper if you don't have it
    • Bay leaves - I used fresh, but dried will also work just fine.
    cranberry sweet chilli jam ingredients

    How to make Cranberry Sweet Chilli jam:

    • Prep your ingredients. Finely mince the garlic, ginger and chilli. Followed by the peppers and onions. Then weigh out your Sugar & Vinegar and set to one side.
    • Sautee the aromatics: Place the onions, garlic, ginger and chillies in a large pan over a low heat with a splash of olive oil and sweat down for 8-10 minutes, or until the onions are soft but not brown / caramelised.
    • Add the rest of the ingredients: cranberries, peppers, sugar, vinegar, clementine zest and juice and all spice to the pan with the onions.
    • Simmer gently on a low heat for 15 to 20 minutes, or until the cranberries have softened and are just starting to break down, but still holding their shape (we still want it to be a chunky sauce)
    • Gently mash the sauce a little with the back of a wooden spoon, cook gently for another 15 minutes to give the cranberries time to release their pectin or until the sauce has thickened and looks jammy - it will thicken up further once cooled.
    • Turn off the heat, taste and season with sea salt and a pinch of black pepper.
    • Spoon into sterilized jars.* (see recipe notes on how to sterilize jars) seal the jars you aren't going to eat straight away.
    cranberry sweet chilli jam diced onion, garlic and chilli being added into the pan
    cranberry sweet chilli jam bay leaves being added into the pan
    cranberry sweet chilli jam orange juice and zest being added into the pan
    cranberry sweet chilli jam diced red pepper being added into the pan
    cranberry sweet chilli jam cranberries being added into the pan
    cranberry sweet chilli jam sugar being added into the pan
    cranberry sweet chilli jam aspall red wine vinegar being added into the pan

    Recipe Tips & Tricks

    • Use a pair of disposable gloves when cutting the chillies if you have sensitive skin, or don't trust yourself to not rub your eye after cutting the chillies up!
    • Kilner 250ml preserve jars are perfect for storing the chutney in smaller portions to prevent food waste. 
    • To sterilise your jars: heat the oven to 100°C / 212°F / Gas ¼. Wash the jars and lids in hot soapy water, rinse clean and put the jars to dry in the warmed oven. Turn off the oven and leave the jars in until ready to decant your chutney. Put the lids (and any rubber seals) in a pan of boiling water for 2 minutes.
    • You can use old jam jars as long as the inside of the lids are plastic coated, otherwise the vinegar will corrode the metal.
    cranberry sweet chilli jam cranberries being stirred in the pan
    cranberry sweet chilli jam cranberries in pan after being cooked down

    Storage tips

    • The jam will keep for up to 4 months in a cool, dark place once sealed properly.
    • Once opened, keep in the fridge and consume within a month.

    Other recipes to try:

    cranberry sweet chilli jam on a oak cutting board with little cheesy toasts

    Cranberry and Sweet Chilli Jam

    Megan Jones
    Sweet Chilli Jam with a Festive Twist; A blend of sweet but not too spicy flavours. I promise, you'll fall in love with this recipe and it's super easy to make! Its the perfect addition to your cheese board this season, or served alongside all those yummy Christmas leftovers.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 45 minutes
    Course Jams & preserves
    Cuisine Christmas
    Servings 800 g

    Equipment

    Ingredients
      

    • 500 grams Cranberries
    • 2 medium red peppers sweet pointed
    • 2 medium onions red
    • 200 grams sugar
    • 4 Chillies Red
    • 3 Clementines juice & zest
    • 60 milliliters red wine vinegar
    • 2 large Bay leaves
    • 1 Teaspoon all spice
    • ½ Teaspoon salt
    • 40 grams ginger fresh root

    Instructions
     

    • Prep your ingredients: Finely mince the garlic, ginger and chilli. Followed by the peppers and onions. Then weigh out your Sugar & Vinegar and set to one side.
    • Sautee aromatics: Place the onions, garlic, ginger and chillies in a large pan over a low heat with a splash of olive oil and sweat down for 8-10 minutes, or until the onions are soft but not brown / caramelised.
    • Add the cranberries, peppers, sugar, vinegar, clementine zest and juice and all spice to the pan with the onions. 
    • Simmer gently on a low heat for 15 to 20 minutes, or until the cranberries have softened and are just starting to break down, but still holding their shape (we still want it to be a chunky sauce)
    • Gently mash the sauce a little with the back of a wooden spoon, cook gently for another 15 minutes to give the cranberries time to release their pectin or until the sauce has thickened and looks jammy - it will thicken up further once cooled.
    • Turn off the heat, taste and season with sea salt and a pinch of black pepper. 
    • Spoon into sterilised jars, seal the jars you aren't going to eat straight away. 

    Notes

    • If clementines aren't in season when you are making this jam swap for 1 large orange.
    • Use a pair of disposable gloves when cutting the chillies if you have sensitive skin, or don't trust yourself to not rub your eye after cutting the chillies up!
    • Kilner 250ml preserve jars are perfect for storing the chutney in smaller portions to prevent food waste. 
    • To sterilise your jars, heat the oven to 120°C/100°C fan/gas ½. Wash the jars and lids in hot soapy water, rinse clean and put the jars to dry in the warmed oven. Turn off the oven and leave the jars in until ready to decant your chutney. Put the lids (and any rubber seals) in a pan of boiling water for 2 minutes.
    • You can use old jam jars as long as the inside of the lids are plastic coated, otherwise the vinegar will corrode the metal.
    Keyword chilli jam, Christmas, cranberries, jam, preserves
    Tried this recipe?Let us know how it was!
    Cranberry sweet chilli jam story

    Easy Green Tomato chutney recipe

    by Leave a Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    This Easy Green Tomato chutney recipe is a great way of using up a glut of unripe tomatoes, at the end of the tomato season, making them last all year round. A combination of green tomatoes, apples, onions, dried fruit and spices makes for a very delicious green tomato chutney. Perfect for adding a zing to sandwiches, a hot dog or burger or dolloping onto bread and crackers with cheese, this is one , versatile condiment - best served at room temperature.

    If you grow your own tomatoes, you know what it’s like to have a mountain of excess tomatoes at the end of summer. Or having to cut them un ripe off your tomato plants before they get blight due to wet summers.

    This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    image of four green tomato chutney jars on a wooden backdrop

    Ingredients you will need:

    • Green tomatoes: roughly chopped so all pieces are approximately the same size
    • Cooking apples: peeled, cored and chopped to the same size as the tomatoes.
    • Red Wine Vinegar.
    • White onions: diced to the same size as apples and tomatoes to make the chutney uniform in size.
    • Sugar: this can be swapped for light brown sugar, which will lead to an even more 'caramelly' chutney
    • Raisins: roughly chopped to ensure even distribution in the chutney mix. You can use golden raisins here if you prefer!
    • Fresh Ginger: for a fresh fiery kick.
    • Fresh Red Chilli: remove the seeds and membrane to reduce the heat. Can also be swapped for Green chilies to continue the green theme! If you have no fresh Chillies to hand, swap for 1-2 teaspoon of red chili flakes. Feel free to omit if you do not like chilli.
    • Garlic cloves: to create lovely base flavours.
    • Yellow Mustard Seeds: for little pops of flavour throughout the chutney.
    • Salt: to remove any excess water from the onion and tomatoe
    Green tomato chutney Ingredients image

    Green tomato chutney - Step by Step photos

    (Full written instructions in recipe card)

    Chop all ingredients to a similar size
    Add the sultanas, mustard seeds and apples to the vinegar mixture
    Add in Garlic, Chilli and Ginger
    Mixture after simmering
    Drained tomatoes and onions to mixture
    Chutney after cooking and thickened.

    Chutney Recipe Tips & Tricks

    • Kilner 250 ml preserve jars are perfect for storing jars of green tomato chutney in small batch portions to prevent food waste.
    • To sterilise your jars: heat the oven to 100°C / 212°F / Gas ¼. Wash the jars and lids in hot soapy water, rinse clean and put the jars to dry in the warmed oven. Turn off the oven and leave the jars in until ready to decant your chutney. Put the lids (and any rubber seals) in a water bath of boiling water for 2 minutes.
    • You can use old jam jars for chutney as long as the inside of the lids are plastic coated, otherwise the vinegar will corrode the metal.

    Storage tips for Easy Green Tomato chutney:

    • The chutney needs one month to mature in the jar but will keep well for up to 4 months in a cool, dark place once sealed.

      Perfect sized jars for preserves and chutneys

      Featured Links powered by

      Other recipes to try:

      image of four green tomato chutney jars on a wooden backdrop

      Easy Green Tomato chutney recipe

      Megan Jones
      This chutney recipe is a great way of using up a glut of green garden tomatoes, making them last all year round.
      Print Recipe Pin Recipe
      Prep Time 25 minutes
      Cook Time 1 hour
      Course Jams & preserves
      Cuisine British
      Servings 1 .2kg
      Calories 2038 kcal

      Equipment

      Ingredients
       
       

      • 900 grams tomatoes green
      • 500 grams apples cooking
      • 500 millilitres Red Wine Vinegar *
      • 250 grams sugar
      • 100 grams raisins
      • 2 medium onions white / yellow
      • 35 grams ginger fresh
      • 35 grams garlic
      • 1 medium red chilli
      • 2 Teaspoons mustard seeds. yellow
      • 2 Teaspoons salt Flakey

      Instructions
       

      • Prep the onions and tomatoes and salt: Chop the tomatoes, onions into similar size chunks add to a mixing bowl and sprinkle over the salt and mix, leave in a bowl or colander to draw out the excess moisture whilst you prepare the rest of the ingredients.
      • Prep the remaining ingredients: Measure out the vinegar, sugar & mustard seeds. Roughly chop the raisins, set to one side. Peel and mince the garlic & ginger - add to a small bowl for use later. De-seed and remove the membrane from the red chilli, then finely dice, add to the bowl with the garlic and ginger.
      • Boil the Vinegar: Add the vinegar and sugar to a large pan and bring to the boil, stirring to dissolve the sugar. Once sugar has dissolved, reduce heat to a simmer.
      • Prep the apples: Peel, core and dice the cooking apples. 
      • Make the Chutney 'base': Add the sultanas, mustard seeds and apples to the vinegar mixture. Add the garlic, ginger and chilli to the apple mixture and simmer for 10 mins
      • Add the tomatoes and onions to the Chutney base: Strain the tomatoes and onions in a colander (but don’t rinse), then tip into the pan and return to the boil.
      • Cook the chutney until thickened: Reduce mixture to a simmer, cook for about 1 hr, stirring occasionally until the mixture is thick and pulpy. After about 1 hour, all of the vinegar should be absorbed by the ingredients and the chutney should have become a thick, soft, semi-syrupy consistency, it should be thick enough to leave a clear trail across the bottom on the pan when a wooden spoon is drawn across it. (The chutney will continue to thicken as it cools.)
      • Decant into jars: Transfer to warm sterilised jars (see tips, below) and cover with lids & seal.

      Notes

      * This can be subbed for Malt or white wine vinegar - but it will affect the end taste - you may need to increase the sugar as it may be a bit sharper tasting.
      Kilner 250ml preserve jars are perfect for storing the chutney in smaller portions to prevent food waste. 

      To sterilise your jars:

      Heat the oven to 120°C/100°C fan/gas ½. Wash the jars and lids in hot soapy water, rinse clean and put the jars to dry in the warmed oven. Turn off the oven and leave the jars in until ready to decant your chutney. Put the lids (and any rubber seals) in a pan of boiling water for 2 minutes.
      You can use old jam jars for chutney as long as the inside of the lids are plastic coated, otherwise the vinegar will corrode the metal. 

      Nutrition

      Serving: 60gramsCalories: 2038kcalCarbohydrates: 488gProtein: 23gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 4868mgPotassium: 4195mgFiber: 35gSugar: 351gVitamin A: 6486IUVitamin C: 336mgCalcium: 353mgIron: 13mg
      Keyword Chutney, Dairy Free, gluten free, green tomato chutney, green tomato recipe, green tomato relish
      Tried this recipe?Let us know how it was!

    10-Minute No Cook - Tomato Gazpacho

    by Leave a Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    Having lived in Spain for 6 years, I have had my fair share of Gazpacho and Spanish Tapas. Where we lived on the South easterly coast, the Gazpacho we had in bars and restaurants was always served simply in a glass, sometimes over ice and with a drizzle of good quality olive oil.

    It's an ideal summer recipe because you don’t need to turn the oven or the hob/stove on, and as a result, you’ll get a refreshing Spanish chilled tomato soup and your kitchen will stay cool.

    3 glasses of Spanish gazpacho soup on a beige background, bowl of tomatoes in rear of photo

    Whether you serve it as a starter, a light lunch, or even a refreshing snack. This Gazpacho / Spanish chilled tomato soup is sure to transport you to the sun-drenched shores of Spain. So, embrace the summer heat, grab your blender, and treat yourself to this chilled culinary delight. ¡Buen provecho!

    Ingredients:

    Top Tips!

    Dont miss out the Flakey Sea Salt - This is used to draw out the liquids from all the chopped vegetables, this starts to 'break them down' and makes for a more flavoursome gazpacho with more depth of flavour.

    Vinegar - Sherry vinegar is the most traditional and commonly used type of vinegar in gazpacho. However, other types of vinegar such as red wine vinegar or apple cider vinegar can also be used.

    How to make:

    Slicing cucumber on a wooden board surrounded by chopped tomatoes, oil, vinegar, and salt
    1. Start by preparing your garnishes: these can then sit to one side in a bowl whilst you are preparing the main soup ingredients.
    Chopped cucumbers, red pepper, and shallot in a bowl with salt, olive oil, and vinegar on the side
    1. Cut up the rest of the soup vegetables: add them all to a bowl and season with the salt. Set to one side for 30 mins at room temperature to let the flavours develop and the salt to draw out the natural juices from the vegetables.
    Chopped tomatoes, red pepper, cucumber, and shallot in a blender ready to blend
    1. Transfer the vegetable mixture to a blender along with any accumulated juices to a blender. Pureé on medium - high speed until smooth.
    Smooth blended gazpacho in a blender jug, ready to chill
    1. Chill for at least an hour before serving. 
    Chilled glasses of gazpacho garnished with diced cucumber and red pepper, served alongside a bottle of soup, cherry tomatoes, salt, and crusty bread
    1. Serve into glasses for a traditional Spanish snack, top with the reserved veggies and a good drizzle of olive oil. Serve with crusty baguette if you want to dunk!

    Love this tomato soup? Try my cozy spicy sweet potato soup—a warm, hearty sister soup perfect for chillier nights. Or, for more all‑things‑tomato, don’t miss my tomato tart—a savory, flaky twist on tomato‑forward flavors.

    If you make this recipe, be sure to leave a review and a rating below. This helps others decide whether to make my recipes, and also helps it appear in Google searches – so thank you for supporting me! I love it when you share pictures of my recipes on social media, be sure to tag @basilandbay when you make something!

    3 glasses of Spanish gazpacho soup on a beige background, bowl of tomatoes in rear of photo

    Easy Blender Gazpacho

    Megan Jones
    This chilled Spanish gazpacho is the perfect no-cook summer soup. Just blend ripe tomatoes, red pepper, garlic, and olive oil. Vegan, fresh, and ridiculously easy.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Course Soups
    Cuisine Spanish
    Servings 4
    Calories 147 kcal

    Equipment

    Ingredients
     
     

    • 900 grams tomatoes
    • 2 mini cucumbers* or Persian cucumbers
    • 1 medium red pepper ¼ for garnish rest for soup
    • ½ large shallot 2 teaspoon reserved for garnish if desired
    • 2 cloves garlic minced
    • 2 Tablespoon Sherry vinegar **
    • 3 Tablespoon Olive oil + extra for garnish
    • 3 Teaspoon sea salt Flakey

    Instructions
     

    • Start by preparing your garnishes; Thinly slice a ¼ of a red pepper and finely diced it, as well as cutting 1 of the cucumbers in half lengthwise and then slicing from top to bottom to create thin slices, then spin the cucumber and then cut it horizontally to create little cubes.  Alternatively you can use one of the viral instagram vegetable chopper to make this process super quick!!
    • Cut up the rest of the soup vegetables, add them all to a bowl and season with the salt. Set to one side for 30 mins at room temperature to let the flavours develop and the salt to draw out the natural juices from the vegetables.
    • Transfer the vegetable mixture to a blender along with any accumulated juices to a blender. Pureé on medium - high speed until smooth. ***
    • Chill for at least an hour before serving. 
    • Serve into glasses for a traditional Spanish snack, top with the reserved veggies and a good drizzle of olive oil. Serve with crusty baguette if you want to dunk!

    Notes

    Tomatoes - Ripe, good quality tomatoes are the most recommended for gazpacho. Try to choose varieties that are grown for flavour not size. If you can get hold of heritage tomatoes great! If not, plump ripe plum or san Marzano tomatoes will work well, as well as juicy cherry tomatoes.
    Substitutions:
    • ½ large cucumber can be subbed if you can't find mini cucumbers
    • Apple cider vinegar or white wine vinegar can be used if you don't have sherry vinegar
    Gazpacho tastes even better the next day as the flavours blend together, so consider making it ahead of time.
    Storage: Homemade gazpacho usually lasts 2-3 days in the fridge, as long as it is stored in an airtight container and kept cold.

    Nutrition

    Serving: 200mlCalories: 147kcalCarbohydrates: 12gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 1758mgPotassium: 617mgFiber: 3gSugar: 7gVitamin A: 2806IUVitamin C: 70mgCalcium: 30mgIron: 1mg
    Keyword cold soup, gazpacho soup, spanish chilled soup, spanish gazpacho, tomato recipe
    Tried this recipe?Let us know how it was!

    Tropical Cobb Salad | Vegan

    by Leave a Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    Crunchy lettuce gets topped with lightly spiced golden vegan chicken pieces, fresh mangos, soft ripe avocado and juicy cherry tomatoes. There is plenty of flavour going on in this Tropical Cobb salad, so much so that the dressing is kept very simple; Lime, Olive oil, Salt and pepper and leftover spice mix.

    After more salad inspiration? Give this Lentil, Pomegranate, Kamut & Sumac Salad a try next!

    image of tropical cobb salad all plated up on a white ceramic plate on a white tiled backdrop

    Ingredients you’ll need to make Tropical Cobb Salad: 

    • Ground Spices: Coriander, Cumin & turmeric: for a spiced earthiness
    • Sumac: for a layer of lemony fruitiness
    • Red onion: for sharpness and a pop of colour in the salad
    • Garlic: Crushed so it sticks to the vegan chicken when cooking
    • Vegan Chicken and Bacon bits: For a plant based spin on a Cobb Salad.
    • Avocado: To add creaminess to this salad
    • Ripe Mango: for a fruity tropical spin
    • Little gem lettuce and green salad leaves: For the salad base.
    • Cherry tomatoes: For colour and pops of juiciness
    • Olive Oil: For cooking and the dressing
    • Lime Zest and Juice: to add a layer of tropical flavour to the salad

    How to make this Vegan Tropical Cobb salad

    This salad is super easy to make! First, you need to cook the vegan chicken and bacon bits gently in olive oil along with the crushed garlic and ¾ of the spice mix, cook until lightly golden. Then set aside to cool whilst you are preparing the dressing and remaining salad ingredients.

    Prepare the very simple salad dressing by combining the Lime juice, zest, olive oil and remaining spice mix, whisk together and then set aside.

    Chop/slice/cut up all the other salad ingredients and arrange everything on a large platter, add the cooled vegan chicken and bacon bits, drizzle over the dressing just before serving, to make sure the salad leaves and lettuce stay nice and crunchy.

    Recipe substitutions

    This recipe is versatile and can have a variety of substitutions if needed: 

    More Summer Recipes to try:

    image of tropical cobb salad all plated up on a white ceramic plate on a white tiled backdrop

    Tropical Cobb Salad | Vegan

    Megan Jones
    Crunchy lettuce gets topped with spiced vegan chicken pieces, fresh mangos, soft ripe avocado and juicy cherry tomatoes. There is plenty of flavour going on in this salad, so much so that the dressing is kept very simple; Lime, Olive oil, Salt and pepper and leftover spice mix.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 5 minutes
    Course Mains, Salad
    Cuisine American Inspired
    Servings 4

    Ingredients
     
     

    • 2 tablespoons olive oil
    • 6 cloves Garlic crushed
    • 170 grams vegan chicken in bite sized pieces
    • 60 grams Vegan bacon bits
    • ¼ medium red onion thinly sliced
    • 2 small Ripe avocados * or 1 large, Thinly sliced
    • 1 medium medium mango. Thinly slice or diced
    • 450 grams little gem lettuce or green lettuce leaves
    • 150 grams cherry tomatoes halved
    • 25 grams Basil leaves for serving
    • 25 grams mint leaves for serving

    Vegan Chicken Seasoning:

    • ¼ teaspoon Salt
    • ½ teaspoon sumac no salt
    • 1 teaspoon Coriander ground
    • 1 teaspoon Cumin ground
    • ½ teaspoon turmeric ground
    • ½ teaspoon paprika / red pepper flakes
    • ¼ teaspoon freshly cracked black pepper

    Salad Dressing:

    • 1 Lime zest & juice
    • 4 tablespoons Olive oil extra virgin

    Instructions
     

    • Mix the Spice blend: Combine: coriander, cumin, turmeric, red pepper flakes in a small bowl; Set aside
    • Sautee the vegan chicken: Heat 2 tablespoon Olive oil in large non stick pan over medium heat. Add Garlic & vegan chicken pieces to pan. Toss to coat in oil, then add ¾ of the seasoning mix, Cook for 1 minute, then add bacon bits, cook for a further 2-4 minutes tossing occasionally, until lightly golden brown. Remove from heat. Set aside to cool slightly.
    • Make salad dressing: In a small bowl whisk together the lime juice, olive oil and spice mix, season dressing with flakey sea salt and cracked black pepper.
    • Plate up: Arrange lettuce, vegan chicken and bacon, sliced avocado and mango, onion on a large plate or platter. Drizzle over the dressing just before serving. If using; Scatter basil and mint leaves over, and a final twist of pepper, sprinkle of red pepper flakes.

    Video

    Notes

    *or 1 large
    Keyword Cobb salad recipe, summer salad, tropical salad, vegan Cobb salad
    Tried this recipe?Let us know how it was!

    Vegan Blood Orange Olive oil cake

    by 2 Comments

    This post may contain affiliates. Please see my privacy policy for details.

     

    Easy Vegan Blood Orange olive oil cake using only 6 main ingredients and 1 bowl. This cake is fluffy and light and perfect for using up all those blood oranges as soon as they come into season, adding a seasonal twist to this loaf cake.

    Image of finished blood orange loaf with the blood orange sugar drizzle being poured on out of a jug

    Ingredients you will need:

    This Blood orange olive oil loaf cake is made with pantry staple ingredients which include the following:

    Flatlay Image of ingredients for the blood orange loaf

    Ingredient notes

    Olive Oil keeps the cake moist and adds another layer of flavour. Olive oils vary vastly in flavour, some are more peppery and acidic, others a lighter and milder tasting, your cake will adopt the flavour of the oil slightly, a good rule of thumb is use one that you usually use in salads with a milder flavour.

    Blood orange juice and zest and lots of it for extra zing! The blood orange juice is fairly acidic so reacts with dairy-free milk to almost make buttermilk which gives a cake a tender crumb.

    Caster sugar for a light fluffy vegan olive oil cake! Pro tip: rub the citrus zest into the sugar with your fingers, this ensures more of the essential oils are released, making for a zestier and more fragrant cake!

    You will not need any vegan egg replacements as the cake stays moist and fluffy from the olive oil, sugar and baking powder.

    A complete list of ingredients, quantities and instructions are in the recipe card at the bottom of this post.

    Creating the zesty sugar, step by step:

    orange zest being rubbed into the white sugar
    orange zest being rubbed into the white sugar
    orange zest in white sugar

    How to prepare the cake batter, step by step:

    You'll only need one bowl to prepare this vegan blood orange olive oil cake!

    In a large mixing bowl, mix all the dry ingredients, then add all the wet ingredients and mix until smooth.

    The final batter should be a little runny without lumps of dry flour or streaks of wet ingredients. You can use a stand mixer or hand mixer but be careful to not over-mix the batter.

    Pour the cake batter into an 8-inch (20 cm) greased or lined loaf pan and bake it in your preheated oven. 

    mixing bowl with dry flour in
    mixing bowl with dry flour and sugar in
    mixing bowl with dry flour and sugar in being mixed together
    olive oil being poured into the mixing bowl with dry ingredients in
    blood orange juice being poured into the mixing bowl with dry ingredients in
    soy milk being poured into the mixing bowl with dry ingredients in
    wet and dry ingredients being mixed together in the mixing bowl
    wet and dry ingredients being mixed together in the mixing bowl

    You are aiming for a smooth batter like the below image:

    cake batter being poured from mixing bowl into a greased loaf tin

    Decoration suggestions

    This vegan blood orange loaf is delicious with a simple 2-ingredient icing that sets at room temperature and has a beautiful pastel pink colour!

    For a more decadent cake, you can top it with vegan citrus buttercream frosting or vegan cream cheese frosting.

    Alternatively, if you prefer cakes on the less sweet side... you can opt to top the unbaked cake before if goes into the oven with sliced almonds or crushed pistachios (just keep an eye on them so they don't burn). After baking, dust the top with powdered sugar or serve with dairy free yogurt or creme fraiche and berries.

    Can I bake this cake in a different pan?

    This vegan olive oil cake will bake well in any loaf pan that's 8-inches or longer. If you're using a longer one, your cake will just be shorter.

    Alternatively, you can use an 8-inch or 9-inch round cake pan. For much easier removal, use a springform pan.

    Other Cake recipes to try:

    Blueberry and banana breakfast loaf

    Image of finished blood orange loaf with the blood orange sugar drizzle being poured on out of a jug

    Vegan Blood Orange Olive Oil Loaf Cake

    Megan Jones
    Easy Vegan Blood Orange olive oil cake using only 6 main ingredients and 1 bowl. This cake is fluffy and light and perfect for using up all those blood oranges as soon as they come into season, adding a seasonal twist to this loaf cake.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour
    Cuisine American, British, Italian inspired
    Servings 10

    Ingredients
      

    Cake:

    • 315 g All purpose plain flour - sifted to ensure less lumps in batter.
    • 250 g Caster sugar
    • 3 teaspoon Baking powder
    • ¼ teaspoon salt
    • 250 g dairy free milk
    • 125 g Olive oil
    • 80 g blood orange juice see note 1
    • 3 tablespoon blood orange zest
    • 1 teaspoon vanilla extract

    Icing:

    • 150 g icing / powdered sugar
    • 2-3 tablespoon blood orange juice

    Instructions
     

    To make the cake:

    • Preheat your oven to 180°C (355°F). Line an 8 inch (20 cm) loaf tin with parchment paper.
    • Add all the dry ingredients (all-purpose flour, sugar, baking powder and salt) to a large bowl. Mix until there are no lumps. Add all the wet ingredients (milk, oil, juice, zest and vanilla) and mix until smooth.
    • Pour the cake batter into your prepared pan. Smooth the surface if necessary.
    • Bake the cake for 45-50 mins or until you can insert a toothpick in the centre of the cake and there's no wet batter on it. As this is a moist cake, some crumbs on your toothpick are fine. If the top of the cake is browning too quickly on top, carefully tent the pan with aluminum/ tin foil.
    • Allow the cake to cool in the loaf tin for 10 minutes then let the cake cool on a cooling rack.

    To make the icing:

    • Add the blood orange juice and sugar to a medium bowl and mix until smooth. Add more orange juice or non-dairy milk for a thinner icing (like a glaze) or more powdered sugar for a thicker icing.
    • Drizzle the icing over your cooled cake. If desired, top the cake with berries just before serving.
    • Store the cake in an airtight container at room temperature for a day or in the fridge for up to 3 days. The cake can be stored without the icing in the freezer for up to 1 month.

    Notes

    Note 1: You'll need around 2-3 medium blood oranges to yield the amount of juice and zest for the recipe.
    Note 2: Alternatively, you can enjoy the cake plain, topped with fresh berries or a light dusting of powdered / icing sugar.
    Tried this recipe?Let us know how it was!

    Spicy Sweet Potato soup - with orange

    by Leave a Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    Warm up your senses with this delightful One-pot recipe: Spicy Sweet Potato Soup. A comforting blend of sweet potatoes and zesty orange, perfect for chilly days and Soup Season.

    Dunk with a crispy ciabatta, or toasted sourdough for contrasting texture and to make it a lovely warming winter meal.

    2 bowls Spiced sweet potato and orange soup on a green textured backdrop

    Key Ingredients

    • Sweet Potatoes: The star of the soup, sweet potatoes provide natural sweetness & creaminess
    • Vegetable stock: Adds depth and savory flavor to the soup, enhancing the overall taste profile.
    • Onion and Garlic: These aromatics form the flavor base, bringing a savory richness and a hint of sweetness to the dish.
    • Fresh Ginger: Provides a warming spice and aromatic quality that complements the sweetness of the potatoes.
    • Cayenne Pepper: Adds a kick of heat that balances the sweetness of the soup; adjust to your spice preference.
    • Orange Juice and Zest: Brightens the soup with citrus notes, enhancing its flavor and adding a refreshing twist.
    • Olive Oil: Used for sautéing the aromatics, contributing richness and flavor to the base of the soup.

    Why You’ll Love This Recipe

    • Deliciously Unique Flavor: This Spicy Sweet Potato and Orange Soup combines the natural sweetness of sweet potatoes with zesty orange and warming spices, creating a flavor profile that’s both comforting and invigorating.
    • Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for both beginner and experienced cooks looking for a quick and simple meal.
    • Versatile and Customizable: Whether you prefer it spicier or creamier, this soup can be easily adapted to suit your taste preferences by adjusting spices or adding in your favorite ingredients.
    • Perfect for Meal Prep: This soup stores well in the fridge and freezes beautifully, making it an excellent choice for batch cooking and quick meals throughout the week.
    • Great for Any Occasion: Whether you’re serving it as a cozy weeknight dinner or as a starter for a special gathering, this soup is sure to impress your family and friends.

    You’ll fall in love with the vibrant flavors of this easy-to-make soup—perfect for warming up on chilly days!

    Instructions

    1. Sauté the Aromatics
      In a large pot, heat the olive oil over medium-high heat. Add the diced onion and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
    2. Add the Spices
      Sprinkle in the ground cumin, smoked paprika, and cayenne pepper, stirring well to coat the onion mixture in the spices. Cook for an additional 2 minutes to release the flavors.
    3. Cook the Vegetables
      Add the cubed sweet potatoes and diced carrot to the pot. Stir to combine with the aromatic mixture.
    4. Simmer the Soup
      Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes or until the sweet potatoes are tender.
    5. Blend Until Smooth
      Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until creamy.
    6. Finish with Orange
      Stir in the orange juice and zest, and season with salt and pepper to taste. If you like a bit more heat, adjust with cayenne pepper.
    7. Serve and Enjoy
      Ladle the soup into bowls, garnishing with fresh coriander. Serve hot and enjoy the warming flavors of this spicy sweet potato and orange soup.

    To make Spicy Sweet Potato and Orange Soup in a crock pot / slow cooker:

    1. Start by sautéing the onion, garlic, and spices in a skillet over medium heat until fragrant.
    2. Transfer this mixture to the crock pot along with the cubed sweet potatoes, diced carrot, vegetable broth, orange juice, and zest.
    3. Stir to combine, then cover and cook on low for 6-8 hours or high for 3-4 hours, until the sweet potatoes are tender.
    4. Once cooked, blend the soup until smooth using an immersion handheld blender or by transferring it in batches to a regular blender.
    5. Adjust the seasoning if needed, and enjoy this hearty, flavorful soup!

    To make Spicy Sweet Potato and Orange Soup in an Instant Pot:

    1. Sauté the Aromatics
      Set the Instant Pot to the “Sauté” function. Add 2 tablespoons of olive oil and heat. Once hot, add the diced onion and sauté for 5-7 minutes until translucent. Stir in the minced garlic, grated ginger, cumin, smoked paprika, and cayenne pepper. Cook for an additional minute until fragrant.
    2. Add the Vegetables
      Add the cubed sweet potatoes chunks and diced carrot to the pot. Stir to combine with the onion and spice mixture.
    3. Add Liquid
      Pour in the vegetable broth and add the orange juice and zest. Stir everything together to ensure the ingredients are well combined and nothing has stuck to the bottom of the pot.
    4. Pressure Cook
      Close the lid of the Instant Pot and make sure the steam release valve is set to “Sealing.” Select the “Pressure Cook” or “Manual” setting and set the timer for 8 minutes on high pressure.
    5. Release the Pressure
      Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully switch the steam release valve to “Venting” to quick release any remaining pressure.
    6. Blend the Soup
      Carefully open the lid and use an immersion stick blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a traditional blender.
    7. Season and Serve
      Taste the soup and adjust the seasoning with salt and pepper if needed.
    2 bowls Spiced sweet potato and orange soup on a green textured backdrop

    Recipe Tips and Tricks

    Make This Spicy Sweet Potato and Orange Soup Low Waste: One of the best ways to enjoy cooking while minimizing waste is by utilizing all parts of your ingredients. For this soup, don’t throw away the sweet potato skins! Here’s a simple and delicious way to make the most of them:

    1. Prepare the Skins: Peel the sweet potatoes and place the skins directly into a Tupperware or mixing bowl.
    2. Season: Add 1-2 teaspoons of olive oil along with a twist of salt and black pepper. You can also experiment with other seasonings, like garlic powder or paprika, for extra flavor.
    3. Bake: Spread the seasoned peelings evenly on a parchment paper lined baking tray and bake gently in the oven at 170°C (338°F) for 10-12 minutes. Keep a close watch on them, as they can burn quickly! A light golden brown is the perfect indicator of doneness.

    Recipe Variations:

    Adjust to Your Preference:
    Feel free to customize the spice level by adjusting the amount of cayenne pepper. If you don't like spicy food, and prefer a milder soup, start with a smaller amount and add more as needed. On the flip side, if you love heat, consider adding a pinch of crushed red pepper flakes or a dash of hot sauce for an extra kick.

    Garnish for Extra Flavor:
    Elevate your soup by adding garnishes before serving. A dollop of non dairy greek yogurt, a swirl of coconut milk, a sprinkle of fresh parsley, or a handful of toasted pumpkin seeds can add texture and flavor, making each bowl visually appealing and more delicious.

    Use Fresh Ingredients:
    For the best flavor, opt for fresh herbs and spices. Fresh ginger, in particular, will impart a brighter, more aromatic quality compared to dried versions.

    Experiment with Add-ins:
    Feel free to get creative! Add in roasted chickpeas for protein, or stir in some sautéed greens like spinach or kale for extra nutrition. You can also mix in a spoonful of peanut butter for a creamier texture.

    Serving suggestions:

    • Top with a little bit of chopped parsley, orange zest or a squeeze of lime juice and more chilli flakes or chili powder if you want it a bit spicier. A spoonful of harissa paste also works well with these flavours.
    • Serve with a sprinkling of homemade Dukkah for a crunchy topping.
    • With big thick slices of sourdough bread.

    Storage Tips:

    • Fridge: If you have leftovers, let the soup cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 5 days. Any leftovers make an excellent lunch the next day.
    • Freezer: For longer storage, portion the puréed soup into freezer-safe containers or bags, leaving some space for expansion. It can be frozen for up to 3 months. When ready to eat, simply thaw overnight in the fridge and reheat on the stovetop or in the microwave.

    FAQs for Spicy Sweet Potato and Orange Soup:

    Can I use frozen sweet potatoes for this recipe?

    Yes, you can use frozen sweet potatoes! Just add them directly to the pot, and you may need to adjust the cooking time slightly until they are tender.

    What can I substitute for orange juice?

    If you don’t have orange juice, you can use lemon juice for a different citrus twist or vegetable broth for a less sweet flavor.

    Is this soup gluten-free?

    Yes, this soup is gluten-free! All the ingredients used are naturally gluten-free, making it a great option for those with gluten sensitivities.

    How can I make this soup creamier?

    To add creaminess, you can stir in coconut milk or a splash of plant-based cream after blending. This will give the soup a rich texture.

    Can I make this soup ahead of time?

    Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to 5 days. It also freezes well for longer storage.

    What can I serve with this soup?

    This soup pairs well with crusty bread, a fresh salad, or a grain bowl. It’s also delicious topped with roasted chickpeas for added protein and crunch.

    Is this soup really spicy?

    The level of spice depends on how much cayenne pepper you add. Feel free to adjust the spice level to your preference by reducing or omitting the cayenne.

    Can I add other vegetables to this soup?

    Yes! Feel free to add other vegetables such as bell peppers, spinach, or kale for added nutrition and flavor. The more veg you add, you may need to increase the liquid quantities to avoid a really really thick soup.

    Can I make this soup in a slow cooker?

    Yes! To make this soup in a slow cooker, sauté the aromatics first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.

    More soup content ? Try these recipes:

    Simple Parsnip & Ginger Soup – Vegan

    Gazpacho (Spanish chilled tomato soup)

    If you make this recipe, be sure to leave a review and a rating below. This helps others decide whether to make my recipes, and also helps it appear in Google searches – so thank you for supporting me! I love it when you share pictures of my recipes on social media, be sure to tag @basilandbay when you make something!

    2 bowls Spiced sweet potato and orange soup on a green textured backdrop

    Spicy sweet potato and orange soup

    Megan Jones
    Warm up your senses with this delightful Spicy Sweet Potato Soup, a comforting blend of sweet potatoes and zesty orange, perfect for chilly days, a fantastic addition to your plant-based repertoire.
    Dunk with a crispy ciabatta, or toasted sourdough for contrasting texture and to make it a lovely warming winter meal.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Course Soups
    Cuisine British
    Servings 4

    Equipment

    Ingredients
      

    • 800 g about 4 cups sweet potatoes, peeled and cubed
    • 750 ml 3 cups vegetable broth
    • 1 large onion diced
    • 1 medium carrot diced
    • 2 tablespoons 30ml olive oil
    • 3 garlic cloves minced
    • 1 teaspoon 5g grated fresh ginger
    • 1 teaspoon 2g ground cumin
    • ½ teaspoon 1g smoked paprika
    • ¼ teaspoon 0.5g cayenne pepper (adjust to taste)
    • Juice and zest of 1 orange
    • Salt and pepper to taste
    • Fresh coriander for garnish

    Instructions
     

    • Sauté the Aromatics. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 large onion, diced, and cook until soft and translucent, about 5-7 minutes. Stir in 3 minced garlic cloves and 1 teaspoon grated fresh ginger, cooking for another minute until fragrant.
    • Add the Spices. Sprinkle in 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne pepper (adjust to taste), stirring well to coat the onion mixture in the spices. Cook for an additional 2 minutes to release the flavors.
    • Cook the Vegetables. Add 800g sweet potatoes, peeled and cubed, and 1 medium carrot, diced, to the pot. Stir to combine with the aromatic mixture.
    • Simmer the Soup. Pour in 750ml vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes or until the sweet potatoes are tender.
    • Blend Until Smooth. Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
    • Finish with Orange. Stir in the juice and zest of 1 orange, and season with salt and pepper to taste. If you like a bit more heat, adjust with cayenne pepper.
    • Serve and Enjoy. Ladle the soup into bowls, garnishing with fresh coriander. Serve hot and enjoy the warming flavors of this spicy sweet potato and orange soup!

    Notes

    Swaps: Replace the sweet potato with 500g peeled, deseeded squash. Swap chilli for paprika if you prefer less spice
    Keyword autumn soup, sweet potato recipe, sweet potato soup, vegan soup recipe, winter soup
    Tried this recipe?Let us know how it was!

    Dark Chocolate Almond Butter Cookies

    by 1 Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    If you’re a fan of rich, indulgent flavors and crave a cookie that’s the perfect balance of nutty and chocolatey, these Dark Chocolate Almond Butter Cookies are for you. Made with ingredients like almond butter and dark chocolate chunks. These cookies are packed with flavor and have the perfect chewy texture. Whether you’re looking for a sweet treat to share or something to indulge in yourself, these cookies are bound to satisfy and will become a new favorite.

    dark chocolate and almond butter cookies

    Why You’ll Love These Dark Chocolate Almond Butter Cookies

    These cookies are:

    • Rich in flavor – The dark chocolate chips and creamy almond butter blend beautifully, creating a deeply satisfying taste with every bite. Perfect for those with a sweet tooth.
    • Easy to make – With just a handful of ingredients, you’ll have these delicious cookies ready in no time.
    • Perfectly chewy – The combination of almond butter, golden syrup, and warm water ensures a soft and chewy texture that’s hard to resist.
    • Vegan-friendly – No eggs or dairy are needed for this recipe, making it a great choice for plant-based eaters.

    Ingredients You Will Need for Dark Chocolate Almond Butter Cookies:

    • Cocoa Powder: No good chocolate cookie is complete without rich cocoa powder! Opt for a high-quality, unsweetened variety like organic cocoa powder to really deepen the chocolate flavour.
    • Dark Chocolate Chunks: For an intense, rich chocolate experience, dark chocolate chunks are essential. Choose a high-quality brand like Callebaut Dark Chocolate Callets. Vegan milk chocolate might be too sweet for these cookies, so stick to bittersweet or dark.
    • Almond Butter: The star of this recipe! A good-quality roasted almond butter adds a natural nuttiness that pairs perfectly with the bold flavors of dark chocolate. Creating that irresistibly toasted flavor.
    • Flour: All-purpose flour works wonders to keep these cookies soft and tender. If you want a gluten-free option, simply swap it for a gluten-free flour mixture.
    • Salt: Salt is key to elevating your cookies from good to gourmet. A pinch of salt in the dough balances the sweetness, and a sprinkle of flakey sea salt on top adds a finishing touch.
    • Chopped Almonds: These add a delightful crunch and nutty flavor to every bite, enhancing the texture of the cookies. Toasted crunchy almond pieces would work well, or feel free to substitute with other nuts like pecans or hazelnuts for a fun variation.
    • Golden Syrup: This ingredient not only helps to bind the dough but also adds a subtle caramel-like sweetness that balances out the bitterness of the dark chocolate. This can be subbed for molasses or date syrup if you cannot access golden syrup.
    • Light Brown Sugar & Caster Sugar: The combination of these sugars creates the perfect chewy texture and ensures just the right amount of sweetness in each bite.
    • Vanilla Extract: Because chocolate and vanilla together is always a winning flavor combo!
    Pret dark chocolate and almond butter cookies stacked up into a small tower

    Step-by-Step Instructions for Dark Chocolate Almond Butter Cookies

    1. Preheat your oven to 180°C (350°F) and line a cookie sheet or baking tray with parchment paper.
    2. In a large bowl, combine the caster sugar, light brown sugar, plain flour, chopped almonds, salt, and dark chocolate chunks. For best results, sift the flour, cocoa powder, and bicarbonate of soda together before adding them to the mixture. (For best results sieve the cocoa, flour and baking soda / bicarbonate of soda).
    3. In a separate medium bowl, whisk together the almond butter, warm water, and golden syrup until smooth. Pour this mixture into the dry ingredients.
    4. Use a wooden spoon to mix everything together, then switch to your hands to bring the dough into a smooth consistency. I prefer this method compared to using a food processor, as it means you are less likely to overmix your cookie dough.
    5. Shape the dough into 8 even-sized cookie dough balls, about the size of a golf ball. Place them onto the lined with parchment paper, baking sheet and gently flatten each one with the back of a spoon or the palm of your hand.
    6. Bake the cookies for 8-10 minutes, depending on thickness. The cookies are ready when the edges are firm, but the centers remain soft.
    7. Let the cookies cool on the tray for 15 minutes before transferring them to a wire rack to cool completely.

    Tips for the best cookies:

    • Chill the dough: For a thicker cookie, chill the dough for 20-30 minutes before baking.
    • Use good quality chocolate: You’ll need a combination of good quality cocoa powder and semi-sweet chocolate to make these fudgy chocolate cookies. For cocoa powder I love Sevenhills Organic cocoa powder. For chocolate, I love to bake with Callebaut, Green and Blacks, Montezumas, Ombar or another high quality brand.
    • Don't over bake them: There are few things worse than over baked cookies. Make sure to take them out as soon as they crackle and the outer edges of cookie feel firm, then they are still gooey in the middle. The cookies will continue to cook as the cool and you’ll be left with perfectly gooey middles.
    • Customize your chocolate: Use a mix of dark, semi-sweet, or even white chocolate chunks for extra decadence.

    Ingredient Substitutions and Variations:

    • Nut butters: If you don’t have natural almond butter, peanut butter, cashew butter or even sunflower seed butter can be used.
    • Sugar alternatives: Swap caster sugar for coconut sugar or use maple syrup in place of golden syrup.
    • Add-ins: Mix in chopped dates, shredded coconut, or a sprinkle of sea salt on top for an extra twist.

    Texture variation: For thicker cookies, chill the dough for 30 minutes before you bake the cookies.

    Storage tips:

    These chocolate cookies will stay moist, fudgy and tender for a few days. It’s best to store them in an airtight container or a food bag to preserve their flavour and texture as long as possible.

    • How to store: Store your dark chocolate almond butter cookies in an airtight container at room temperature for up to 5 days

    Freezing option: You can also freeze the dough or baked cookies for up to 3 months. Just thaw before baking or eating.

    FAQs About Dark Chocolate Almond Butter Cookies

    Can I make these cookies gluten-free?

    Yes! Simply swap the plain flour with your favorite gluten-free flour blend.

    Can I substitute the almond butter?

    If you prefer, you can use peanut butter or cashew butter as an alternative, but almond butter offers a milder flavor that lets the dark chocolate shine.

    Why is my dough too dry?

    If the dough feels too dry, add an extra tablespoon of warm water or almond butter.

    Enjoy making these rich, chewy, and vegan-friendly Dark Chocolate Almond Butter Cookies. Perfect for any occasion, these cookies are guaranteed to be a hit with family and friends! You will no doubt have to double the batch of these cookies as they disappear quickly!! Looking for more recipes to use dark chocolate in? Try Chocolate Fruit & Nut Balls

    Dark Chocolate Almond Butter Cookies

    Megan Jones
    If you’re a fan of rich, indulgent flavors and crave a cookie that’s the perfect balance of nutty and chocolatey, these Dark Chocolate Almond Butter Cookies are for you. Made with wholesome ingredients like almond butter and dark chocolate chunks, these cookies are packed with flavor and have the perfect chewy texture. Whether you’re looking for a sweet treat to share or something to indulge in yourself, these cookies are bound to satisfy.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Servings 8

    Ingredients
      

    • 208 g 1 ⅔ cups plain flour
    • 112 g about ⅔ cup dark chocolate chunks
    • 110 g ½ cup + 1 tablespoon, packed light brown sugar
    • 100 g ¼ cup + 2 tablespoons golden syrup
    • 80 g ⅓ cup almond butter
    • 40 g 3 tablespoons caster sugar
    • 40 g 2 ½ tablespoons warm water
    • 40 g ⅓ cup chopped/flaked almonds
    • 20 g ¼ cup cocoa powder
    • 4 g ¾ teaspoon salt
    • 1 teaspoon vanilla extract
    • ½ teaspoon bicarbonate of soda baking soda

    Instructions
     

    • Preheat your oven to 180°C (350°F) and line a baking tray with greaseproof paper.
    • In a large mixing bowl, combine 40g caster sugar, 110g light brown sugar, 208g plain flour, 40g chopped/flaked almonds, 4g salt, and 112g dark chocolate chunks. For best results, sift the 20g cocoa powder, 208g plain flour, and ½ teaspoon bicarbonate of soda together before adding them to the mixture.
    • In a separate bowl, whisk together 80g almond butter, 40g warm water, and 100g golden syrup until smooth. Pour this mixture into the dry ingredients.
    • Use a wooden spoon to mix everything together, then switch to your hands to bring the dough into a smooth consistency.
    • Shape the dough into 8 even-sized balls, about the size of a golf ball. Place them onto the lined baking tray and gently flatten each one with the palm of your hand.
    • Bake the cookies for 8-10 minutes, depending on thickness. The cookies are ready when the edges are firm, but the centers remain soft.
    • Let the cookies cool on the tray for 15 minutes before transferring them to a wire rack to cool completely.

    Notes

    Ingredient Substitutions and Variations:

    Nut butters: If you don’t have almond butter, peanut butter or cashew butter can be used.
    Sugar alternatives: Swap caster sugar for coconut sugar or use maple syrup in place of golden syrup.
    Add-ins: Mix in chopped dates, shredded coconut, or a sprinkle of sea salt on top for an extra twist.Texture variation: For thicker cookies, chill the dough for 30 minutes before baking.

    Tips for Making the Best Dark Chocolate Almond Butter Cookies

    Chill the dough: For a thicker cookie, chill the dough for 20-30 minutes before baking.
    Customize your chocolate: Use a mix of dark, semi-sweet, or even white chocolate chunks for extra decadence.
    Don’t overbake: To keep the cookies chewy, pull them out of the oven when the centers are still soft.
    Keyword cookie, dark chocolate, vegan cookie
    Tried this recipe?Let us know how it was!

    This recipe is adapted from Pret's viral dark chocolate almond butter cookie recipe which they shared on social media during "Lockdown" in April 2020.

    The Best Vegan Feta "Cheese" | Tofu feta

    by 6 Comments

    This post may contain affiliates. Please see my privacy policy for details.

     

    After blending, this tofu feta is thick and creamy, making it the perfect consistency to enjoy as a dip or spread. After a few hours in the fridge, it 'sets' and becomes a fantastic crumbly texture making it a great topping for pasta, flatbreads, salads or roasted vegetables and antipasti boards.

    This feta is unlike any other ‘vegan feta cheese’ you’ve ever tried, It tastes like dairy feta, it smells like dairy feta, and it even crumbles like feta! If you’re off dairy but craving tangy feta cheese, This will satisfy that craving.

    Tupperware of Vegan Tofu Feta with dried oregano sprinkled on top

    Ingredients you will need to make tofu feta:

    For detailed measurements and instructions, see the printable recipe card.

    This vegan cheese recipe has pretty basic, 'store cupboard' ingredients.

    • Firm Tofu
    • Lemon juice
    • Salt
    • Onion Powder
    • Refined coconut oil
    • Apple Cider Vinegar
    • Mediterranean herbs
    Ingredients for Tofu feta, laid out on a grey background
    Ingredients from bottom upwards: Melted coconut oil, onion powder, firm tofu, salt, oregano
    and lemon.

    Why do I have to use refined coconut oil?

    For this recipe, you must use refined coconut oil. You cannot use virgin or unrefined coconut oil. If you use virgin or un-refined coconut oil your cheese will taste and smell of coconut not feta. 

    All the Ingredients you will need to make Vegan Feta
    Ingredients from bottom upwards: Apple Cider vinegar and lemon juice, salt, firm tofu, oregano
    and melted coconut oil.

    How to make vegan tofu feta cheese

    Step 1 - Add all of the ingredients to a food processor or a high powered blender.

    Step 2 - Process the mixture until smooth, but still with a little graininess. To give the cheese that authentic feta texture.

    Step 3 - Now comes the part where you have to make a choice:

    You can eat it as it straight out of the food processor/blender as a dip or spread for things like flatbreads or sandwiches.

    Or, spoon it into a lined container, then knock out any air bubbles by tapping the container on a flat surface, then refrigerate until it has set, then turn out and serve.

    Step 4: Finally, allow the cheese, to chill completely for at least 4 to 5 hours. That will yield the perfect, authentic feta texture.

    picture of Tofu Feta blended in a Vitamix jug
    The Tofu Feta after blending everything together.

    Optional Flavours / add ins:

    • Garlic powder. Avoid using garlic granules, as you will end up with a gritty textured feta.
    • White miso. Make sure to reduce or totally omit the salt from the recipe completely to avoid the cheese becoming overly salted.
    • Green Olive brine; This can be used in place of the vinegar, but just like the miso above, omit the salt to avoid overly salty feta.
    • Nutritional yeast: If you want to add a more "cheesey" flavour to the feta.
    oregano being added to the bottom of the tupperware pot to coat the feta
    oregano being added to the bottom of the tupperware pot to coat the feta
    oregano being added to the bottom of the tupperware pot to coat the feta
    Feta mixture being spread out into the tupperware pot
    Feta mixture being spread out into the tupperware pot
    Feta mixture in the tupperware pot being topped with dried oregano
    Step by step of Tofu Feta.

    What to serve tofu feta with:

    This is a really versatile cheese as it can be made in two ways: soft and spreadable or firm and crumbly. 

    Serve your vegan tofu feta cheese with: 

    • Olives and antipasti like sundried tomatoes, grilled peppers pickles etc.
    • As a dip with a sprinkle of Dukkah.
    • Salads like this one.
    • Flatbreads, crackers, bread.
    tofu feta covered in dried oregano in a tupper

    The Best Vegan Feta "Cheese" | Tofetta

    Megan Jones
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 5 hours

    Ingredients
      

    Instructions
     

    • Place all ingredients in a blender and puree until extremely smooth. You may need to stop, scrape down the sides and blend some more a few times.
    • Once completely smooth, place your soft mixture into a container or appropriately shaped mould (I use glass Tupperware) and seal with a cover. Place in fridge until firm (about five hours or overnight).

    Notes

    *The coconut oil needs to be refined to avoid that coconuty flavour and liquid refined coconut oil won’t work in this recipe (it must be the type of coconut oil that is firm when cold — that’s how the feta becomes ‘crumbly’ once it’s set.
    **If you don’t have apple cider vinegar, try another  type of pale coloured vinegar, red wine vinegar may make the feta pink!
    Tried this recipe?Let us know how it was!

    Vanilla Iced White Americano

    by Leave a Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    Skip the queue at the coffee shop with this refreshing vanilla iced white americano, topped with creamy oat milk; the perfect 'pick me up' on a hot day. Coffee not your thing? give my Vegan French-Vanilla Iced Matcha Latte a try!

    Vanilla Iced americano

    What is an americano coffee?

    The americano is a popular order in most coffee shops, as it’s easy to order, and it’s also one of the fastest drinks baristas can make, especially if you are running late! An americano coffee is made with hot water with a double shot espresso on the top.  

    This one is super quick and simple, it's made with just 5 ingredients (coffee, ice, vanilla syrup, and creamy plant based milk).

    Delicious and refreshing, nothing is as good as iced coffee on a hot summer day right?

    layer of coffee beans on black surface

    Ingredients for an Iced Vanilla White Americano:

    • Coffee: The first place to start with any kind of coffee is… good coffee. As in, good beans. Our favourite beans are from a roasters local to us.
    • Syrup: I love using Simply Syrups.
    • Ice: Lots! For a better tasting drink, make ice using filtered water.
    • Water: Chilled & filtered is best.
    • Plant Milk: Choose a creamy one. Oat, Cashew, Rice or even Pea milk work well.

    Step by Step instructions:

    1. Add ice to chosen glass
    2. In a separate heatproof bowl/ cup  dissolve the syrup in the hot coffee 
    3. Pour the cool filtered water over the ice in the cup, leaving enough room for the coffee and (if using) the milk 
    4. Pour the espresso over the water, then pour in the milk or dairy free cream
    Vanilla Iced americano

    Tips to achieve the perfect Vanilla Iced White americano:

    • Don’t pour hot coffee into a cup of ice, the ice will melt too quickly, leaving a drink that’s too watered down. Instead, make sure to use coffee that has cooled down.
    • If the iced coffee is too strong, dilute it by adding cold water.
    • Dissolve the syrup in the coffee. There is nothing worse than syrup sitting at the bottom of the cup!
    • If you're feeling fancy and you have a milk frother whisk you can whisk / whip the milk for an americano with a frothy top.

    Questions you may have:

    Is there caffeine in this drink?

    Yes, there’s caffeine in this recipe, but it can be easily swapped out for decaf coffee / espresso.

    If you like this recipe take a peek at these:

    After some more Iced drink inspiration? Check these recipes out on the blog:

    Vanilla Iced White Americano

    Megan Jones
    Skip the queue at the coffee shop with this refreshing vanilla iced white americano, topped with creamy oat milk; the perfect 'pick me up' on a hot day.
    Print Recipe Pin Recipe
    Prep Time 2 minutes
    Cook Time 4 minutes

    Ingredients
      

    • 240 grams Ice
    • 180 milliliters cold filtered water
    • 90 milliliters non dairy milk or cream
    • 1 double espresso shot *

    Instructions
     

    • Add ice to chosen glass
    • In a separate heatproof bowl/ cup  dissolve the syrup in the hot coffee 
    • Pour the cool filtered water over the ice in the cup, leaving enough room for the coffee and (if using) the milk 
    • Pour the espresso over the water, then pour in the milk or dairy free cream

    Notes

    * No espresso machine?  Sub for 1 ½ teaspoons instant coffee with 50ml water
    Tried this recipe?Let us know how it was!

    Pan Con Tomate Spanish Tomato Bread

    by 2 Comments

    This post may contain affiliates. Please see my privacy policy for details.

     

    Pan con Tomate / Spanish tomato bread: This Spanish tapas dish is so simple to make and comes together in no time with a handful of fresh ingredients. Perfect alongside a salad or a Spanish tortilla.

    Small bowl of grated tomato, and a plate of toasted tomato bread / pan con tomate with fresh parsley and flakey sea salt.

    Ingredients for Pan con Tomate:

    • Bread: In Catalonia, it is traditional to use coca bread , which is kind of like a flat baguette that is then halved, sliced and toasted. But the bread used varies from region to region, In Murcia where we lived it was served on baguettes. Any type of bread will do. It’s just important that you toast the bread so that it is nice and crispy on top, which will help the bread to “grate” the garlic.
    • Garlic: It’s traditional to serve tomato bread with large, whole, unpeeled garlic cloves that are sliced in half. This allows you to still get a good grip on the cloves without letting the raw garlic touch your fingers.
    • Tomatoes: Whatever tomatoes are most ripe and juicy! I like using large ripe plum tomatoes or big beef steak ones. My favourites to use come from the Isle of Wight.
    • Olive oil: Good-quality extra virgin olive oil, for drizzling.
    • Sea salt: I really like to use flaky sea salt for a little extra texture and crunch. My favourites to use are Cornish Sea Salt or Anglesey Sea Salt 
    spanish tomato bread / pan con tomate. tomato being spooned onto bread.

    Tips to make the best Pan con tomate:

    • Cutting hearty bread a little thicker than is typical makes for a stronger base to support a little extra tomato pulp.
    • A box grater is the easiest way to extract tomato pulp while separating it from the skin.
    • Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard the skin and season the tomato pulp with kosher salt to taste.
    2 Plates of toasted pan con tomate / Spanish tomato bread, a glass of water, and a pinch pot of flakey sea salt

    How to make Pan con Tomate / Spanish tomato bread:

    So here’s the fun of tomato bread — you can either prepare it yourself before a meal or serve it DIY-style at the table! Often in Spain, restaurants will just bring you a board with all of the five ingredients laid out and then everyone passes it around to prepare a slice or two for themselves.

    If you would prefer to prepare it in advance, I advise waiting until the very last minute to add the tomatoes, since the bread can tend to get soggy if it sits out for too long.

    Here’s how to make tomato bread (full instructions in the recipe below):

    A slice of warm toasted ciabatta being rubbed with a garlic clove
    1. Toast the bread: As mentioned above, it’s important that the bread be nice and crispy for the tomatoes and garlic to “grate” well on top of it. So slice the bread nice and thin. Then pop it in the toaster (or you can do like I do and toast a big batch in the oven) until it is nice and toasted and golden.
    2. Rub the garlic. Next, slice a large un-peeled garlic clove in half. Leaving the skin on if you don't want your fingers to smell garlicky! Then rub the clove all over the surface of the bread. I love the flavor of raw garlic on this bread, so I tend to add a lot here. But heads up — raw garlic is spicy! So if you’re not a big fan of garlic, I suggest going light on this step to begin.
    3. Here you have two options:
      1. Rub the tomato (sliced in half) over the bread OR
      2. Grate the tomato with a box grater and spoon the tomato mixture onto the bread. (this method works well for large gatherings or if you want to prepare in advance.
    4. Drizzle the oil. Next, add a quick drizzle of good-quality olive oil to the top of the bread.
    5. Sprinkle with salt. However much you prefer, to taste.
    6. And…serve. Right away! Tomato bread can go soggy quickly. So serve it up ideally while they bread is still warm and crispy right out of the toaster. And enjoy!!
    Plate with Spanish tomato bread / pan con tomate on a grey background, and a small pot of grated tomato

    WHAT TO SERVE WITH TOMATO BREAD:

    This bread would be a delicious side dish with all sorts of meals. But we especially love serving it with:

    Pan Con Tomate Spanish Tomato Bread

    Megan Jones
    Print Recipe
    Tried this recipe?Let us know how it was!

    Lentil, Pomegranate, Kamut & Sumac Salad

    by 2 Comments

    This post may contain affiliates. Please see my privacy policy for details.

     

    A filling salad, lightly spiced with sumac and mace with 'pops' of freshness from pomegranate seeds, mint, lemon and parsley. Enjoy this salad as a side, appetizer or for a tasty lunch.

    Keep reading to find out how to make this Puy Lentil, Pomegranate, Sumac and Kamut grain salad, and useful tips and substitutions.

    Grey bowl of Puy Lentil, Pomegranate and kamut grain salad, with a pot of yogurt and two spoons

    What Exactly is Kamut grain?

    Pronounced Kah-moot, is an ancient grain, related to wheat, also known as Khorasan Wheat.

    KAMUT® is the brand name by which the Khorasan wheat grain and flour is sold, it means 'Wheat' in ancient Egyptian.

    Kamut grains or 'berries' as they are also known, look very similar to brown rice but a bit more 'fuller' and plump. After they are cooked, they plump up even further, and have a smooth texture and a taste that is both nutty and buttery.

    Kamut can be used to substitute things like quinoa, brown rice, farro, pearl barley in recipes. Because of it’s soft, chewy and slightly nutty texture, it pairs well with things like nuts, spring greens, kale, cabbage etc.

    This recipe for Puy lentil, pomegranate and kamut grain salad has a combination of crunchy, chewy, sweet, and salty ingredients for the perfect balance of flavour.

    Ingredients you’ll need: 

    Puy Lentil, Pomegranate, Sumac and Kamut grain salad
    • Kamut grain: cook this in vegetable stock with fresh herbs like bay, to infuse it with extra flavour
    • Puy lentils: for that earthiness
    • Pomegranate seeds: the star ingredient!
    • Red onion: for sharpness and a pop of colour in the salad
    • Almonds : for something nutty and crunchy 
    • Pumpkin seeds: Lightly toasted for added flavour
    • Dried cranberries: to balance the sweetness
    • Dried apricots: for something sweet and chewy
    • Parsley, Mint and Lemon Zest: for a fresh element to the salad
    • Sumac: for a layer of lemony fruitiness
    • Mace: sweet, warm and slightly spiced. - Very much like nutmeg but more 'savoury' tasting.

    How to make this Puy Lentil, Pomegranate, Sumac and Kamut grain salad

    This salad is super easy to make! First, you need to cook the kamut, and the lentils (separately), drain rinse and cool.

    Then chop/slice/cut up all the other ingredients and add everything to a large mixing bowl, toss with the lemon juice and serve alongside a dollop of dairy free yogurt.

    Recipe substitutions

    This recipe is versatile and can have a variety of substitutions if needed: 

    • Kamut: sub for, quinoa, farro, pearl barley, brown or red rice
    • Dried cranberries: sub for, dried cherries, golden raisins or even goji berries
    • Lemon zest: sub for either orange or lime zest
    • Mace: sub for ground nutmeg

    Tips for making the best out of this puy lentil and kamut salad

    • Cook the Kamut in broth rather than water. This infuses the farro with flavour and will create a more flavourful and tasty salad. For extra added layers of flavour add fresh herbs like bay leaves, rosemary and even a few cloves of garlic in to the cooking water/broth.
    • Coat the salad in the lemon juice. To keep the salad and herbs fresh.
    • For best results; make the salad and let the flavours infuse for a few hours, or overnight.
    • Serve this salad alongside some fresh flatbreads a dip and home made dukkah.

    Lentil Pomegranate Kamut grain salad

    PREP TIME: 20 MINS

    COOK TIME: 40 mins (Kamut) 20 minutes (lentils)

    SERVES: 6

    PRODUCE:

    • ⅓ cup or 53g Dried Cranberries
    • ⅓ cup or 53g Dried apricots
    • ¼ cup or 31g Fresh Mint
    • ⅓ cup or 42g Fresh Parsley
    • 1 Pomegranate. De seeded
    • ¾ cup or 115g Puy lentils, cooked
    • 1 Small Red onion, finely diced

    PASTA/GRAINS:

    • ¾ cup or 150g Kamut grain, cooked

    BAKING / SPICES:

    • 1 Pepper
    • 1 Salt
    • 2 teaspoon Sumac
    • 1 teaspoon ground Mace

    NUTS / SEEDS:

    • ½ cup or 60g Almonds, lightly toasted and roughly chopped
    • ¼ cup or 30g Pumpkin seeds, lightly toasted and roughly chopped

    FRUIT:

    • 1 Lemon – zested and juiced

    GRAINS COOKING METHOD

    KAMUT:

    • Bring 2 liters of water to a boil in a pot with salt. Add Kamut®, return to a boil, then reduce the heat to medium-high and boil uncovered until soft, about 40–60 minutes. Drain off cooking water, then serve.

    LENTILS:

    • Bring the pot to a boil.
    • Then reduce to a very low simmer, cover and set your timer for 18 minutes. The cook time will vary slightly based on the variety:

    SALAD METHOD:

    1. Lightly toast the nuts and seeds, once cooled roughly chop up.
    2. Finely slice the fresh herbs
    3. Zest and juice the lemon
    4. Finely dice the onion.
    5. Combine all ingredients in a large serving bowl and mix together.
    6. Season with Salt and Pepper to taste

    Watch the recipe Reel here

    Cranberry, Harissa & Butternut Squash Hummus

    by 2 Comments

    This post may contain affiliates. Please see my privacy policy for details.

     

    Buttery butternut squash, mixed with creamy chickpeas, tart cranberry sauce swirls and pops of spicy harissa paste, this is 'Christmas' in a dip.

    An easy roasted butternut squash hummus

    This roasted butternut squash hummus is one of those simple, “chuck everything in the food processor” type of recipes. Especially if you roast the squash the night before you plan to make the dip, just chuck it in the oven to roast away while you cook dinner. WIN WIN.

    The butternut squash in this recipe give the hummus a subtle nutty & sweet flavour without taking away from the classic hummus taste we all know and love. I much prefer to roast my veggies for dips as roasting enhances their sweet flavour, and gives the hummus a little bit more depth as all the natural sugars in the squash are allowed to cook and caramelize.

    It’s the perfect dip to serve with crackers on a Christmas platter/ cheese board, with crunchy veggies or spread in sandwiches and wraps.

    Ingredients you’ll need:

    • Butternut Squash: roasted for maximum flavour
    • Chickpeas: canned or dried. (just cook them if they’re dried first.) 
    • Tahini: authentic runny tahini works best.
    • Orange or Clementine Juice: for a hint of acidity and festive cheer
    • Garlic: fresh garlic, not powdered.
    • Cumin seeds: not powder
    • Harissa Paste: Use a good quality one
    • Cranberry Sauce: Fresh is better - try this recipe.
    • Salt: to season
    • Water: to thin out if necessary
    • Dukkah to top the dip (Optional)

    How to make this Cranberry, Harissa & Butternut Squash Hummus:

    This hummus recipe can be broken down into three simple steps:

    1. Roast the butternut squash in the oven 
    2. Skin the chickpeas and boil to soften them
    3. Add all the ingredients to a food processor and blend until smooth 

    Making hummus creamy

    If you've ever had traditional hummus you'll know that it is very smooth, light and creamy. But sometimes when making it at home, you can end up with a dip that is a bit grainy and not the best texture wise.

    Here’s how to make sure you hummus is smooth and creamy, every time: 

    • Boil the chickpeas in water with a teaspoon of Bicarbonate soda (baking soda if you are in the US). This helps soften them. 
    • Add ICE or iced water slowly to the food processor as you blend. This whips up the hummus to be light, fluffy and creamy.

    Garnish ideas:

    • Swirl more cranberry sauce into the hummus
    • Extra harissa paste if you want a spicier dip
    • A Generous sprinkling of dukkah

    What to serve Cranberry, Harissa & Butternut Squash Hummus with:

    Put the hummus in a serving dish and add any extra garnishes on the top. Serve with flatbreads, crackers, crunchy veg or toasted pittas.

    Cranberry, Harissa & Butternut Squash Hummus

    Megan Jones
    Buttery butternut squash, mixed with creamy chickpeas, tart cranberry sauce and pops of spicy harissa paste, this is 'Christmas' in a dip.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 40 minutes
    Servings 6

    Ingredients
      

    • 1 medium butternut squash approx 700 -800g
    • 3-4 Garlic Cloves more if you prefer it more garlicky
    • 1 can of chickpeas
    • 2 tablespoon Tahini
    • 1 tablespoon Cumin Seeds
    • ½ teaspoon Ground Mace
    • ½ teaspoon Harissa Paste I Love Belazu's pastes and condiments
    • Juice of half an orange or 2 clementines
    • 1-2 tablespoon of Cranberry Sauce

    Instructions
     

    • Pre-heat oven to 160 degrees.
    • Peel and chop the butternut squash into large chunks, place in a roasting tray, toss in olive oil and add the unpeeled garlic cloves.
    • Roast covered until soft (about 30 - 40 minutes).
    • Whilst the Squash is roasting, lightly toast the cumin seeds in a dry pan over a medium-low heat until fragrant.
    • Once the squash is roasted, remove from the oven and leave to cool.
    • Once cooled, squeeze the garlic from its skins then blend with all the ingredients until smooth, season with sea salt and ground black pepper.

    To Serve:

    • Put the hummus in a serving dish and add any extra garnishes on the top. Serve with flatbreads, crackers, crunchy veg or toasted pittas.
    Tried this recipe?Let us know how it was!

    Cranberry Sauce | Refined Sugar Free

    by 1 Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    A recipe for a tart, tangy cranberry sauce, balanced with wintery spices and naturally sweetened with dates. Perfect alongside roast veggies, Thanksgiving dinner, swirled into dips, and even on top of winter porridge or Christmas Day pancakes.

    Made from 5 ingredients, this sauce is ready after 15 minutes. Flavoured with fresh orange juice, dates, cardamom and star anise – my secret ingredients– it beats store bought sauces.

    Ingredients needed for Cranberry sauce

    • Cranberries: Fresh or frozen
    • Dates: to naturally sweeten
    • Cardamom: To add a nice warmth to the sauce
    • Cinnamon Sticks: aka THE spice of winter
    • Fresh orange juice: Freshly squeezed! Don’t use bottled, it won’t be as good.
    • Star anise: My secret ingredient
    • Cloves: All you need is a pinch!
    • Nutmeg: What cranberry sauce would be complete without it?!
    • Fresh Ginger: To add a little fire to the sauce

    A better-for-you version of the classic cranberry sauce, home made and refined sugar free.

    Cranberry sauce is one of those classic sauces that is on everyones table at Christmas or Thanksgiving, but store bought versions are full of sugar and stabilisers, preservatives. YUCK! This recipe for Refined sugar free cranberry sauce one only takes about 20 minutes to make, it fills the house with the smell of Christmas and freezes really well too!

    How to store Homemade Cranberry sauce:

    This sauce freezes really well, I have used cranberry sauce about 6 months after I made it!

    • Freeze in ice-cube trays for individual portions - perfect for porridge!
    • Freeze in re-usable silicone bags.

    Cranberry Sauce | Refined Sugar Free

    Megan Jones
    A recipe for a tart, tangy cranberry sauce, balanced with wintery spices and naturally sweetened with dates.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes

    Ingredients
      

    • 4 Dates Pitted
    • 1 5 cm piece Ginger Fresh
    • 3 Cardamon pods - de shelled
    • 2 Cinnamon sticks
    • ¼ teaspoon Cloves ground
    • ½ teaspoon Nutmeg ground
    • 1 Star anise
    • ½ teaspoon Vanilla extract
    • 350 ml Water
    • 1 Orange – juiced and zested
    • 300 g cranberries – fresh or frozen

    Instructions
     

    • Blend the pitted dates with the ginger and cardamon seeds in a blender with the water. This ensures a smoother sauce.
    • Add all of the ingredients to a pot and simmer over a med - low heat for 15 - 20 mins. Until the cranberries have cooked down. *See notes for another cooking method.
    • Once sauce has cooled slightly, mash to desired consistency with a fork or potato masher. 
    • Divide out into ice cube moulds or freezer proof pots. 
    • Freeze until ready to use!

    Notes

    Alternative method of cooking (and my preferred way). Add all the ingredients to a oven safe casserole dish and cook in oven for 20 mins at 180°C  or 356°F
    Tried this recipe?Let us know how it was!

    Easy Pumpkin Seed (Pepita) Dukkah - Nut free

    by 4 Comments

    This post may contain affiliates. Please see my privacy policy for details.

     

    This pumpkin seed Dukkah is a flavour filled jar of goodness. Its made by lightly toasting a mixture of spices and seeds, which are then ground to a coarse powder. You’ll find yourself wanting to sprinkle over just about everything. Sprinkle it on anything from hummus like my Cranberry, Harissa & Butternut Squash Hummus, roasted veg and even on top of soups like Simple Parsnip & Ginger Soup – Vegan

    Pestle and mortar filled with fresh dukkah mix

    What is Dukkah?

    Duqqa, du'ah, do'a, or dukkah is an Egyptian and Middle Eastern condiment made up of a mixture of herbs, nuts, and spices. It's typically used as a dip with bread or fresh vegetables for an hors d'œuvre.

    macro close up shot of cumin seeds

    This pumpkin seed dukkah is:

    • Gluten Free
    • Nut Free
    • Less than 10 Ingredients
    • Easily customisable
    • Quick and Easy to make
    • Made from pantry ingredients
    overhead shot of cream bowl of dukkah

    Ways to use Pumpkin seed dukkah:

    • Sprinkled on Salads
    • On top of dips
    • Avocado toast
    • On top of bread dough, before its baked.
    • As a coating or part of a marinade for roasted vegetables or tofu
    • In a bread crumb coating
    • A spiced alternative to gremolata on top of pasta.
    hexagonal jar of dukkah spilling out onto a cream background

    Recipe tips, tricks and swaps:

    • Swap the chilli flakes for 1 teaspoon sweet paprika
    • Not keen on fennel? swap for caraway seeds or just increase the cumin seeds

    Make sure you lightly toast the spices in a dry pan on a medium to low heat, before you blend in the food processor. This ensures all the flavours and natural oils release, This makes for a much more flavourful dukkah spice blend.

    Do not over blend the mixture! It needs to be a crumbly texture for sprinkling, its best to use the pulse function on your blender or food processor to avoid turning it into a fine powder

    pestle and mortar full of fresh dukkah mix

    Pumpkin Seed Dukkah

    Megan Jones
    Dukkah is a wonderful blend of nuts / seed and spices. 
    Toasted spice and seeds are ground to a coarse powder that you’ll want to sprinkle over just about everything
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 6 minutes
    Servings 200 g

    Ingredients
      

    • ½ teaspoon Fennel Seeds⁠
    • ½ teaspoon Cumin Seeds⁠
    • ½ teaspoon Coriander seeds⁠
    • 4 teaspoon sesame seeds I used half white sesame and half black sesame⁠
    • ½ teaspoon dried chilli powder or flakes if you prefer⁠
    • 1 teaspoon flakey sea salt⁠
    • 1 teaspoon paprika⁠
    • 4 tablespoon pumpkin seeds⁠

    Instructions
     

    • Place all the ingredients in a dry pan and toast until aromatic and lightly golden.
    • Leave to cool and then pulse in a grinder or using a pestle and mortar. 

    Notes

    Do not over blend this is not a paste it is for sprinkling
    Tried this recipe?Let us know how it was!

    Spiced Parsnip & Ginger Soup - Vegan

    by 1 Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    This creamy spiced parsnip and ginger soup is one of those delicious autumn / fall recipes, perfect for chilly days when you crave something cozy, comforting, and a little spicy. With just a handful of ingredients, it’s an easy delicious soup recipe that comes together quickly, making it ideal for both weeknight dinners and meal prepping.

    flatlay image of Parsnip & Ginger Soup with a glass of water and salt and pepper pinch pots

    Simple Parsnip & Ginger Soup. ⁠ Garnished with Crispy Parsnip skin 'Crisps' ⁠ This Low waste recipe is perfect for those chilly autumnal nights. After more comforting and warming soup recipes? Give the Spicy sweet potato and orange soup a try next!

    Why You'll Love This Recipe

    • Healthy & Wholesome: Parsnips are packed with fiber, vitamins, and antioxidants. The ginger adds a warming, anti-inflammatory kick.
    • Vegan & Gluten-Free: Naturally plant-based and gluten-free, making this parsnip soup suitable for a variety of diets.
    • Quick & Easy: Can be made in under an hour. With its simple ingredients and straightforward steps, this parsnip ginger soup is ready in less than 60 minutes, making it perfect for busy weeknights. You don’t need to spend hours in the kitchen to enjoy a healthy, homemade meal. Just chop, simmer, and blend!
    • Low waste:This recipe is naturally low-waste, using basic vegetables you likely already have at home. Plus, you can use the entire parsnip, including any slightly imperfect bits. The vegetable broth can be made from leftover veggie scraps too.
    • Like a hug in a bowl: With its smooth, velvety texture and warming spices, this soup offers a cozy experience. The gentle heat from the ginger and earthy flavour from the sweet parsnips make every spoonful feel like a comforting hug—ideal for moments when you need a little extra warmth and a ‘feel good bowl of food’ full of the flavours of autumn / fall.
    • Freezes well: This soup is perfect for batch cooking! It freezes beautifully, so you can make a large pot and freeze portions for those days when you don’t feel like cooking. Just reheat and enjoy without compromising the texture or flavor.

    Great for meal prep

    Since it keeps well in both the fridge and freezer, this soup is a meal-prepper’s dream. Whip up a big batch on the weekend, and you’ll have nourishing lunches or dinners ready for the week ahead. It saves time and takes the guesswork out of planning meals.

    45 degree image of Parsnip & Ginger Soup with a glass of water and salt and pepper pinch pots

    Ingredients

    • 500g parsnips, peeled and chopped (4 medium parsnips)
    • 200g onion, diced (1 large onion)
    • 3 cloves garlic, minced
    • 15g fresh ginger, grated (or 5g ground ginger) (1 tablespoon fresh or 1 teaspoon ground)
    • 30ml (2 tbsp) olive oil (or vegan butter)
    • 960ml (4 cups) vegetable broth
    • ½ teaspoon cumin seeds
    • ½ teaspoon ground cardamom
    • Salt and pepper to taste
    • Fresh parsley or chives for garnish (optional)
    flatlay image of Parsnip & Ginger Soup Ingredients all labelled on a creamy grey backdrop

    Instructions

    1. Sauté the Aromatics: In a large pan, heat the olive oil over medium heat. Add the diced onions and garlic, cooking for a couple of minutes until softened, about 5 minutes. Stir in the grated ginger root and cumin, letting the spices bloom for another minute.
    2. Cook the Parsnips: Add the chopped parsnips to the pot, stirring with a wooden spoon to coat them in the flavorful onion-ginger mixture. Let the parsnips cook for a few minutes, stirring regularly to prevent the from sticking to the bottom of the pot. Then pour in the vegetable stock and bring everything to a boil.
    3. Simmer: Reduce to a medium-low heat until the soup mixture is at a simmer and cook for 20 minutes, or until the parsnips are tender.
    4. Blend: Using an immersion stick blender, puree the soup until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency. If you do not have hand blender, you can puree the soup in batches in either a jug blender or a food processor
    5. Season: Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with fresh herbs, and enjoy!

    Making Parsnip Ginger Soup in a crock pot / slow cooker:

    Is easy and hands-off.

    1. Add the Ingredients: Add 500g peeled and chopped parsnips (4 medium parsnips), 200g diced onion (1 large onion), 3 cloves minced garlic, 15g grated fresh ginger (1 tablespoon fresh or 5g ground ginger), ½ teaspoon ground cumin, and 960ml (4 cups) vegetable broth to your crock pot. Season with salt and pepper to taste.
    2. Cook: Set your slow cooker to low and cook for 6-8 hours, or set to high and cook for 3-4 hours, until the parsnips are tender.
    3. Blend: Once cooked, use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. If the soup is too thick, add a bit more broth or water to reach your desired consistency.

    Making Parsnip Ginger Soup in an Instant Pot Instructions:

    1. Sauté the Aromatics: Turn your Instant Pot to the Sauté function. Once hot, add 30ml (2 tbsp) olive oil and sauté the 200g diced onion (1 large onion) and 3 cloves minced garlic for about 3-4 minutes until softened. Stir in 15g grated fresh ginger (1 tablespoon fresh or 5g ground) and ½ teaspoon ground cumin, and cook for another minute until fragrant.
    2. Add the Parsnips and Broth: Add the 500g peeled and chopped parsnips (4 medium parsnips) to the pot. Pour in 960ml (4 cups) vegetable broth and stir to combine.
    3. Pressure Cook: Secure the lid, set the valve to Sealing, and select the Pressure Cook (or Manual) setting. Cook on High Pressure for 10 minutes.
    4. Quick Release: Once the cooking time is complete, carefully do a Quick Release by turning the valve to Venting to release the pressure. Open the lid once it’s safe to do so.
    5. Blend: Use an immersion blender to puree the soup until smooth. If the soup is too thick, you can add a little extra broth or water until you reach your desired consistency.
    6. Season: Taste and adjust with salt and pepper. Garnish with fresh parsley or chives if desired, and serve hot!
    parsnips in a produce bag on a creamy grey backdrop

    Recipe Tips and tricks:

    Top Tip. Make it Low waste!

    1. Peel the parsnip skins directly into a tupperware pot and shake with a little olive oil (1-2 Teaspoons) and salt and pepper.
    2. Then spread out evenly in a single layer on a tray and bake/ roast gently in the oven for 10-12 minutes on 170 -180°C. Keep an eye on them! They burn quickly! I know from experience......
    parsnip skin peelings on a creamy grey coloured backdrop

    Recipe Tips for Success

    Make It Creamy: If you prefer an extra creamy texture, add a splash of coconut milk or a swirl of yogurt or a trickle of cream before blending.

    Storage: 

    This soup keeps well in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months. You may need to add a splash of water when re heating if the soup has thickend after freezing

    Serving Suggestions:

    • Serve with crusty bread or vegan garlic flatbread for a more filling meal.
    • Add a squeeze of lemon juice for a fresh, tangy finish.
    • 2–3 tablespoons flaked almonds or pumpkin seeds*
    • 1–2 tablespoons double cream or thick, plain (full-fat) yoghurt
    • A pinch of garam masala or a sprinkle of chilli flakes or toasted fennel seeds

    *While the soup is warming, toast the almonds or pumpkin seeds in a dry frying pan over a medium to low heat until just beginning to turn golden.

    Serve the soup in warmed bowls with either a:

    • trickle of dairy free cream or yoghurt and the toasted almonds scattered over the top.
    • A drizzle of good quality olive oil
    • Finish with a grind of black pepper and a pinch of salt.

    Parsnip and Ginger Soup Frequently Asked Questions

    Can I make this soup ahead of time?

    Yes! This soup stores beautifully. You can make it ahead and store it in the fridge for up to 4 days or freeze it for up to 3 months. When reheating, just add a little water or broth if it has thickened.

    Can I use other root vegetables instead of parsnips?

    Absolutely! Carrots, sweet potatoes, or turnips work well as substitutes or in combination with parsnips for a slightly different flavor.

    How do I make this soup creamier?

    For a creamier texture, you can stir in some coconut milk, cashew cream, or a splash of dairy-free yogurt after blending.

    Is this soup spicy?

    The ginger adds a mild warmth, but it’s not overly spicy. If you like more heat, you can add a pinch of cayenne pepper or extra ginger.

    What can I serve with parsnip ginger soup?

    This soup pairs well with crusty bread, a fresh salad, or even a vegan grilled cheese sandwich. You can also top it with crispy croutons or roasted seeds for extra texture.

    Can I use ground ginger instead of fresh ginger?

    Yes! If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead. The flavor will be slightly different, but still delicious.

    Can I make this soup without oil?

    Yes! You can sauté the onions and garlic in a small amount of water or vegetable broth instead of oil for an oil-free version.

    What’s the best way to blend the soup?

    An immersion blender is the easiest way to blend it right in the pot. Be careful to not scratch the bottom of your pot. If using a regular blender, blend the soup in batches, being careful with the hot liquid.

    Love discovering new, delicious plant-based recipes? Be the first to know when a new recipe goes live on Basil and Bay! Sign up for my mailing list and get fresh, flavorful recipe ideas & tasty dishes delivered straight to your inbox. Whether you're looking for quick meals or cozy comfort food, you won’t want to miss out!

    Spiced Parsnip & Ginger Soup - Vegan

    Megan Jones
    This creamy spiced parsnip and ginger soup is one of those delicious autumn / fall recipes, perfect for chilly days when you crave something cozy, comforting, and a little spicy. With just a handful of ingredients, it’s an easy delicious soup recipe that comes together quickly, making it ideal for both weeknight dinners and meal prepping.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Course Soup
    Servings 4
    Calories 195 kcal

    Equipment

    Ingredients
     
     

    • 4 cups vegetable broth low sodium
    • 500 grams parsnips peeled and chopped (4 medium parsnips)
    • 200 grams onion diced (1 large onion)
    • 2 tablespoon olive oil (or vegan butter)
    • 1 tablespoon fresh ginger grated (or 1 teaspoon ground)
    • 3 cloves garlic minced
    • ½ teaspoon ground cumin
    • ½ teaspoon Salt
    • 1 teaspoon black pepper freshly cracked
    • 1 tablespoon Fresh parsley or chives for garnish optional

    Instructions
     

    HOB INSTRUCTIONS:

    • Sauté the Aromatics. In a large pot, heat olive oil over medium heat. Add the diced onion, minced garlic, cooking until softened, about 5 minutes. Stir in grated fresh ginger, black pepper and the ground cumin, letting the spices bloom for another minute.
      200 grams onion, 2 tablespoon olive oil, 1 tablespoon fresh ginger, 3 cloves garlic, ½ teaspoon ground cumin, 1 teaspoon black pepper
    • Cook the Parsnips. Add the parsnips to the pot, stirring to coat them in the flavourful onion-ginger mixture. Pour in vegetable broth and bring everything to a boil.
      500 grams parsnips, 4 cups vegetable broth
    • Simmer. Reduce the heat to a simmer and cook for 20 minutes, or until the parsnips are tender.
    • Blend. Using an immersion blender, puree the soup until smooth. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
    • Season. Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with fresh herbs like parsley or chives, and enjoy!
      ½ teaspoon Salt, 1 tablespoon Fresh parsley or chives for garnish

    INSTANT POT INSTRUCTIONS:

    • Sauté the Aromatics: Turn your Instant Pot to the Sauté function. Once hot, add olive oil and sauté the  diced onion and minced garlic for about 3-4 minutes until softened. Stir in grated fresh ginger and ground cumin, and cook for another minute until fragrant.
    • Add the Parsnips and broth to the pot. Pour in vegetable broth and stir to combine.
    • Pressure Cook: Secure the lid, set the valve to Sealing, and select the Pressure Cook (or Manual) setting. Cook on High Pressure for 10 minutes.
    • Quick Release: Once the cooking time is complete, carefully do a Quick Release by turning the valve to Venting to release the pressure. Open the lid once it’s safe to do so.Blend: Use an immersion blender to puree the soup until smooth. If the soup is too thick, you can add a little extra broth or water until you reach your desired consistency.
    • Season: Taste and adjust with salt and pepper. Garnish with fresh parsley or chives if desired, and serve hot!

    CROCK POT / SLOW COOKER INSTRUCTIONS:

    • Add the Ingredients: Add peeled and chopped parsnips, diced onion, minced garlic, grated fresh ginger, ground cumin, and vegetable broth to your crock pot. Season with salt and pepper to taste.
    • Cook: Set your slow cooker to low and cook for 6-8 hours, or set to high and cook for 3-4 hours, until the parsnips are tender.
    • Blend: Once cooked, use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. If the soup is too thick, add a bit more broth or water to reach your desired consistency.

    Notes

    Storage: This soup keeps well in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months. You may need to add a splash of water or stock when re heating if the soup has thickend after freezing
    Make ahead: You can make it ahead and store it in the fridge for up to 4 days or freeze it for up to 3 months. When reheating, just add a little water or broth if it has thickened.

    Nutrition

    Serving: 300mlCalories: 195kcalCarbohydrates: 32gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1247mgPotassium: 575mgFiber: 7gSugar: 10gVitamin A: 592IUVitamin C: 27mgCalcium: 67mgIron: 1mg
    Keyword batch cooking recipe, dairy free soup, freezer friendly, healthy soup, meal prep, parsnip soup, Soup, vegan soup
    Tried this recipe?Let us know how it was!

    Coconut, Raspberry & Pomegranate Chia Pudding

    by Leave a Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    Creamy coconut milk combined with omega rich chia seeds, makes this a healthy breakfast, snack or dessert, and made with less than 10 ingredients!

    HOW TO MAKE CHIA PUDDING:

    You will need:

    • Chia seeds
    • Coconut milk (or plant milk of your choice).
    • Coconut chips
    • Maple syrup or Agave
    • Vanilla extract
    • Raspberries. (Fresh or frozen)
    • Pomegranate seeds

    Start by preparing the chia pudding by mixing the chia seeds, coconut milk, maple syrup / agave  and vanilla extract together in a bowl. Let the mixture sit for at least 30 minutes, mix every now and then to avoid big clumps of chia seeds.

    While the chia puddings sits, puree your raspberries in a small blender cup or food processor. Reserving a few for that pretty garnish.

    Once the chia has thickened, split the chia pudding between small glasses or jars and top with the raspberry puree, coconut chips, raspberries and pomegranate seeds for that little POP of tartness, which goes perfectly with the creamy coconut.

    TIPS FOR MAKING THE PERFECT CHIA PUDDING EACH TIME:

    • Make sure to use good-quality coconut milk (or a different plant milk of your choice - the creamier the better) for really nice and creamy chia pudding. 
    • Mix the chia pudding for a good 2-3 minutes with a fork or whisk to make sure the mixture doesn’t get clumpy, and stir occasionally to prevent the seeds clumping.
    • Let the chia pudding sit for at least 30 minutes so it has time to properly 'gel' into a pudding. Overnight is best as the flavours have time to properly develop.
    • If you do let the chia pudding sit in the fridge overnight and it becomes a bit thick, just add a bit more coconut milk and mix it again. 
    • Use ripe raspberries for the puree. If they are a bit tart, you may want to add a tablespoon of maple syrup or a sweetener to the pureé

    WHAT DOES CHIA PUDDING TASTE LIKE?

    Chia pudding has a similar texture to tapioca pudding, with a creamy texture. Chia seeds themselves are pretty neutral tasting, this makes them a great choice to add to puddings, cereals, muesli or in baking, for that added boost of omegas without altering the taste. So they will take on the flavour of whatever you mix them with.

    For this recipe, the chia pudding tastes like creamy coconut, paired with the tart Raspberry puree gives this recipe that vibrant fruity tang and the 'pop' from the pomegranate that compliments the richness and creaminess of the coconut chia pudding perfectly.

    Chocolate Fruit & Nut Balls

    by 1 Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    Sticky dates, crunchy roasted almonds, plump raisins and chia seeds all come together to make these little chocolatey treats. Perfect for an after dinner indulgent treat or an afternoon 'pick me up'. After more chocolatey recipes? try the Pret’s Dark Chocolate Almond Butter Cookies | Oil Free

    Bowl of chocolate fruit and nut balls

    Why you'll love these:

    • They are loaded with fruit and crunchy nuts - hello texture and crunch!
    • Studded with chia seeds for the 'crunch factor'.
    • Coated in dark chocolate to balance the sweetness of the dates
    • Sprinkled with Cornish flaky sea salt - because sea salt and chocolate is a dream combination.
    Chocolate fruit and nut balls on a baking tray lined with white parchment paper

    Recipe tips and tricks:

    The key to these chocolatey treats is to not over mix the mixture, this is why I have not used a food processor, which may be quicker, but you run the risk of over processing it and it loosing the chunky, nutty texture.

    I have added a small amount of odourless coconut oil to the melted chocolate, to make it more of a silky and shiny mixture. You can opt out of using this, and they will still turn out just as nice.

    Make sure you use roasted almonds! they add a lovely roasted nutty flavour which mixes so well with the sweetness of the dates and the dark chocolate.

    Feel free to swap out the almonds for another nut of your choice, I used almonds as this is what was in the original chocolate I used to eat. Hazelnuts would work brilliantly, and I am planning on using hazelnuts in my next batch.

    Storage tips:

    They will keep in a air-tight container for up to a month IF they last that long! (They don't last much past a few days in our house with two boys around) Evidence below.....

    Bowl of fruit and nut balls with a hand stealing one
     

    small bowl filled with fruit and nut chocolate balls

    Chocolate Fruit & Nut Balls

    Megan Jones
    Sticky dates, crunchy roasted almonds, plump raisins and chia seeds all come together to make these little chocolatey treats. Perfect for an after dinner indulgent treat or an afternoon 'pick me up'
    Print Recipe Pin Recipe

    Ingredients
      

    • 200 g Dates pitted
    • 60 g Raisins
    • 60 g Oats
    • 150 g Dark chocolate
    • 1 teaspoon Vanilla extract
    • 1 tablespoon Coconut oil
    • 60 g Almonds Roasted and roughly chopped
    • 30 g Chia seeds

    Instructions
     

    • Preheat your oven to 180C/350F (fan).
    • Spread the almonds and oats onto a paper-lined baking tray and bake at 180C/350F for 8 minutes or until golden.
    • Remove from the oven and set aside.
    • In a medium-sized mixing bowl combine the raisins, dates, chia seeds, vanilla, then mix to combine.
    • Add the toasted mixture, a pinch of salt, to the same mixing bowl (no need to wash or rinse) then mix and squish together well with your hands to combine.
    • Scoop 1 tablespoon sized balls of the mixture and roughly form them with your hands.
    • Place onto a tray and pop into the freezer to set.
    • Melt ⅔ of the chocolate over low heat.
    • Once melted add the remaining chocolate and remove the pot from the heat, then stir until all the chocolate has melted.
    • Remove the balls from the freezer and coat in the chocolate and top with a sprinkling of flakey sea salt.
    • Now pop them into the fridge to set for a few hours or overnight.
    • Store in an airtight container or jar in the fridge.
    Tried this recipe?Let us know how it was!

    Mango-Dragon Fruit Cooler

    by Leave a Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    A refreshing tropical cooler, made with real mango pureé, Italian Beverage Co's Cooler syrup, topped with lots of ice = the perfect drink for a heatwave.

    Picture of mango dragon fruit cooler on a grey backdrop

    This drink ticks all the boxes;

    • Made with fresh mango pureé
    • Refreshingly tropical
    • Iced - PERFECT for the heatwave we are having in the UK right now
    • Comes together in less than 15 minutes
    picture of mango dragon fruit cooler with the syrup bottle behind

    What you will need:

    How to:

    • Puree mango in a Vitamix / blender with a little water to help it blend
    • Crush ice with the cooler syrup
    • Add pureé to bottom of glasses
    • Top with crushed ice-cooler mix
    • Optional serve with sliced lemon or mango
    • ENJOY

    Blueberry & Banana Breakfast Loaf | Oil Free

    by Leave a Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    A combination on some of my favourite things; banana bread, blueberry muffins and loaf cakes.

    front view of blueberry-barley breakfast loaf with a slice taken out of it

    This is a fairly quick and straightforward recipe that uses mainly store cupboard ingredients. You can also sub out the fresh blueberries for frozen if you need to.

    I used Barley flakes as I came across them doing a order from Whole foods Online. They are a great site for finding quirky ingredients and buying stuff in bigger quantities. I tend to buy larger quantities of cashews, oats and rice.

    Whats great about this loaf?

    • Quick to make
    • Easy
    • Low cost
    • Not overly sweet
    • Perfect for breakfast
    • Great for a afternoon snack
    • Egg, Dairy and Nut free.
    • Portable - Snacks on the go? duh?!
    3 plates with slices of blueberry breakfast loaf on

    Tips for a great Loaf:

    Do NOT over-mix the batter.

    I repeat, DO NOT overmix the batter! 

    You have probably heard this before, but it’s true! I made a batch of blueberry, lemon muffins whilst recipe testing a few months ago and they came out a bit too dense. Tasty, but dense. But when I tried them again—the only difference I made was; I mixed the batter waaay less—they came out much fluffier and lighter.

    Don’t let those juicy bluebs sink!

    Gently fold in the blueberries and seeds using a silicone spatula.  To prevent the blueberries from sinking to the bottom and creating soggy-bottomed muffins - No one likes a soggy bottom! Especially Mary Berry….

    Toss the blueberries in a few tablespoons of extra flour before adding them to the batter.  But Meg, how does this work I hear you ask? Well, when you bake fruit, it releases its natural juices and sugars, so the extra flour that you’ve coated the blues in, absorbs some of that liquid and keeps the fruit in place. Genius right?

    blueberry breakfast loaf with a slice taken out of it

    Blackberry Iced Tea

    by Leave a Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    Keep reading for a quick iced tea recipe with a fruity twist, which you can whip up in less than 10 minutes.

    two glassed of blackberry iced tea

    "ICE CHILLED" ICE TEA. HOW DOES IT WORK?

    This is by far the most used method of making Iced tea in the Jones' household, usually because we forget to put tea in to cold brew over night.

    How does 'Ice chilling' work? Essentially you make a batch of tea, and cool it down quickly with lots of ice, so its then ready to drink straight away. It does use more ice than compared to cold brewing your tea, but it is a great method for when the weather suddenly turns all sunny and summery and you find yourself craving a nice Iced Tea.

    Blackberry iced tea next to a bottle of simply blackberry syrup

    ICED TEA TIPS:

    • Don't let the tea steep/brew for more than 5 minutes, The longer you leave the tea to brew, the more astringent and bitter it will taste.
    • If you don't want a strong tea, use less tea bags, or brew for less time.
    • Make sure you use filtered water, it makes a better tasting tea than tap water.
    • Don't use boiling hot water, It will make the iced tea cloudy. Boil the kettle and allow to cool before using, or if your kettle has a temperature setting ; heat to 180°C
    • Adjust the syrup to your own taste. My brother prefers a much sweeter iced tea compared to me, its all down to personal preference.
    a glass of blackberry iced tea next to frozen blackberries

    WHAT YOU WILL NEED:

    • Black tea bags (Assam, English Breakfast or Earl Grey)
    • Filtered water - I use this jug
    • Ice - LOTS
    • Iced Tea jug/pitcher - Look for one that is leakproof, made of BPA free plastic or borosilicate glass, thats safe to use with hot liquid and cold temperatures.
    • Kettle
    • Simply Blackberry Syrup
    • Optional garnishes; Frozen blackberries, mint or slices of lemon.

    Strawberries & Cream Green Tea "Frappe"

    by Leave a Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    Refreshing and pretty pink drink, made with green tea, fresh strawberries, vegan cream and hibiscus flowers. Perfect as a sweet drink for summer.

    Anyone else missing their local coffee shop or Starbucks right now?

    Heres a little indulgent Green Tea Frappe style drink you can whip up in less than 20 minutes at home. Now all we need is some sunshine!

    This Green Tea and Hibiscus Frappe is:

    • Made with Fresh Strawberries
    • Tangy Hibiscus flowers
    • Antioxidant loaded Green tea.
    • and a dash of indulgence with the Vegan cream
    ingredients for Hibiscus Green Tea frappe

    What you will need:

    • Fresh Strawberries
    • Dried Hibiscus Flowers / Tea bags
    • Green Tea
    • Plant Based Cream
    • Sugar
    • Ice
    • Vitamix Blender - Perfect for frozen Drinks.
    • Small saucepan
    • Glasses
    • Milk Frother

    Steps to this drink:

    Step 1: Pureé the strawberries and water until smooth.

    Step 2: Heat the pureé in a saucepan, and add the Hibiscus and Green tea. Turn off the heat and allow to steep for 5 minutes.

    Step 4: Strain the mixture using a mesh sieve.

    Step 5: Put the strained mixture in the fridge to cool.

    Step 6: Whip the Cream, whilst the pureé is cooling.

    Step 7: Blend the pureé, ice and milk.

    Vitamix jug with blended strawberries and cream frappe

    Step 8: Pour into a glass - don't spill it like Kyle did.....

    Step 9: Top with whipped cream and dust with the dried Hibiscus powder. Serve with a straw (re-usable off)

    Strawberries and Cream Green Tea Frappe on a grey surface

    Vegan French-Vanilla Iced Matcha Latte

    by Leave a Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    Creamy Vegan iced matcha latte made with French vanilla syrup for a hint of sweetness. To help you power through the rest of your day.

    Image of two vanilla iced matcha lattes with matcha powder sprinkled on top

    Creamy iced matcha latte sweetened slightly with French Vanilla Syrup. Power through the day without that mid-morning caffeine crash, with this sweet, green, caffeinated concoction.

    Don't get me wrong I LOVE going to a coffee shop and watching the Baristas create amazing patterns and beautiful drinks, but for a pick me up when I'm stuck at my desk all day, this little recipe is quick to whip up so you can get back to work and stop procaffeinating. 😉

    Matcha vs Coffee?

    I do love a proper cup of coffee, or a nice big iced cold brew, but I have fallen a little bit in love with Matcha recently. Matcha is made from finely ground tea leaves and has slightly lesser amount of caffeine than a cup of coffee, it does however give you a more sustained energy boost (4-6 hours) compared to coffee (1-3 hours) with no crash at the end. Sound good?

    What you need to make this French Vanilla Matcha Latte:

    How do you make a Matcha Latte without a traditional matcha bamboo whisk/bowl?

    I used the think that matcha lattes where hard to make, and I had started looking at getting a traditional matcha whisk and bowl so I could make lump free matcha lattes. That was until I stumbled across Jee's Blog - Oh How Civilised. She is a Tea GURU. She writes about how all you need to make a lump free iced matcha latte is an air-tight container: like a jar with a tight lid, a hydro flask, or a insulated water bottle,  or a cocktail shaker.

    Image of two vanilla iced matcha lattes

    How to get the "Layered" Matcha Look

    I love the look of layered drinks, and love to create them when I am feeling extra fancy and there is a trick to getting those "layers" that Mary Berry would be proud of...

    It’s sugar. The sugar content keeps the layers separated. The liquid that has the most sugar will sink to the bottom.

    In this drink, I added the Vanilla Syrup into the matcha, but not to the milk, so that’s why the matcha was added to the glass first. If you want to have the milk at the bottom and the matcha on top, simply swap it around - add the Vanilla Syrup in with the milk instead of the matcha.

    For this drink, it’s a two part process, which doubles up as an arm workout too! #winwin

    STEP 1:

    Add the matcha along with cold filtered water into the Cocktail shaker or Hydro Flask along with the Syrup, then

    SHAKE SHAKE SHAKE

    Then pour this over ice into the glass.

    STEP 2:

    Now we "cold whip" the milk, which is basically whipping the milk on the cold setting of a milk frother. (this is the updated version of the one I have which is now dishwasher safe much to my annoyance....)

    I used soy milk as thats what I had in but you can use any milk of your choosing.

    a vanilla iced matcha latte being poured

    What if I don't have a milk frother?

    If you don’t have a Milk frother, or just C.B.A with all the layering. Don’t worry–you can still make this recipe. Just a regular blender will work. Just pour your milk into your blender (or your milk and matcha if you're not fussed about a layered drink or that insta worthy swirly milk pour) and blend at the highest speed. What you get?  Frothy bubbly milk that you pay a small fortune for at your local coffee shop.

    Image of vanilla iced matcha latte with matcha powder sprinkled on top

    Other Iced Drinks to try:

    Tomato & Chickpea Vegan Quiche

    by 1 Comment

    This post may contain affiliates. Please see my privacy policy for details.

     

    Beautifully coloured and vibrant tomato & chickpea vegan quiche, with a light and super creamy filling that will rival any traditional quiche. This Vegan version is made with wholesome ingredients, its perfect for Picnics, work summer lunches or light dinners.

    I have a slight obsession with tomatoes...When I was a kid I used to sneak off to the top of the garden where our green house was and would stand there and pick and eat all the ruby red and perfectly ripe tomatoes, and when my mum asked where all the tomatoes had gone I would deny all knowledge, even with a t shirt covered in tomato juice and seeds....

    Overhead shot of tomato tart/quiche

    Even though this vegan quiche recipe would be perfectly fine with any type of fresh tomatoes, I encourage you to try and find some Heritage or Heirloom cherry tomatoes, not only are the colours amazing but they all have slightly differing tastes to them, some more sweet and some more savoury, and their mixture of flavours blend so well together.

    So before Summer is over, go find some colourful tomatoes and get baking! This is perfect as a light lunch with a green leafy side salad, taken along to a picnic or for a light summers night dinner.

    You only need a few store cupboard ingredients to make this tart plus a punnet of those gorgeous tomatoes. Not into tomatoes so much? Feel free to swap them out for other vegetables. Mushrooms, asparagus, courgette would work great.

    This Easy Vegan Quiche is:

    • Vegan
    • So simple and easy to make
    • Made with store cupboard and healthful ingredients
    • Pastry - who doesn't love pastry?
    • Super creamy
    • Perfect for summer, picnics, BBQs

    How to Make Vegan Quiche Without Eggs

    For a delicious vegan quiche, I love using soft silken tofu or medium-firm tofu, but extra firm works too. In this recipe, I went with silken tofu, which creates a lovely silky smooth quiche filling.

    Tofu on its own can be a bit bland, so it’s essential to add a few simple ingredients to bring it to life:

    • Onion powder
    • Garlic cloves
    • Nutritional yeast (for that cheesy flavor)
    • Kala namak Totally optional but I use it here to mimic the taste of eggs
    • Salt and black pepper

    These ingredients will transform your tofu filling mixture into a savoury, satisfying quiche filling.

    Overhead shot of tart/quiche with a slice taken out

    How to Make Vegan Pastry: A Step-by-Step Guide

    1. Mix Your Dry Ingredients: Start by combining all purpose flour, salt. For convenience, add these straight into a food processor and blend to combine. No food processor? No problem! Just whisk them together in a bowl until well mixed.
    2. Add the Vegan Butter: Grate the cold butter with a box grater or Cut in the vegan butter—it's best to use the block variety instead of the spreadable kind. I swap between Naturli or Flora Unsalted, but if you're in the US, Miyoko's butter will be a fantastic option. Blend until the mixture resembles coarse sand. Don't worry if there are small lumps of butter; they help make the pastry flaky.
    3. Incorporate the apple cider vinegar, then the Cold Water in tablespoon increments : While the processor is running, gradually drizzle in ice-cold water. The goal is for the dough to start coming together but still be somewhat crumbly. The cold water keeps the vegan butter from melting, ensuring your pastry maintains a nice and flaky crust after baking.
    4. Prep for Rolling: Lightly dust a clean work surface with flour. Take the pastry out of the fridge and let it sit for 10-15 minutes. Then, unwrap it and sprinkle a little flour on top.
    5. Roll Out the Dough: Using a rolling pin roll the dough on the lightly floured surface into a 30.5 cm (12-inch) circle. Carefully lift it and drape it over a 23 cm (9-inch) pie pan or dish. Trim any excess dough, leaving about 1.5 cm (½ inch) overhang. Fold this edge under itself to create a neat, full-lipped crust.
    6. Chill Before Baking: Place the pie dish in the freezer for at least an hour. If you’re not blind baking, your crust is now ready to fill and bake according to your recipe.
    7. Blind Baking: This recipe has a better end result if you blind bake your homemade pastry case, this ensures the bottom of the crust is cooked evenly. First, preheat your oven temperature to 175°C 347°F about 20 minutes before baking. Remove the pie tin from the freezer and prick the base all over with a fork. Line with baking or parchment paper and fill with baking weights or dried beans/peas/rice. Bake for 20 minutes, then remove the foil and weights. Continue baking for another 10 minutes or until the crust is golden and evenly cooked.

    To Make the Quiche Filling;

    Add all the quiche filling ingredients to your food processor or high powered blender like a vitamix then blitz until smooth and creamy. Fold in half the cherry tomatoes through the tofu mixture. (Full ingredients list in the recipe card)

      Assembling the Vegan Tomato Quiche

      Pour your filling into the pie crust and smooth it out evenly. Pop it into the preheated oven and bake at 350°F for about 40 - 45 minutes, until the top is firm and beautifully golden brown. Let it cool at room temperature for about 10 minutes before slicing into it. Once cooled, garnish with a drizzle of extra virgin olive oil, a sprinkle of flaky sea salt, freshly cracked black pepper and fresh herbs like fresh basil or oregano, Slice up the quiche and enjoy with a side salad

      Recipe Tips

      Using Pre-Made Pie Crust
      Short on time? A pre-made, unbaked 9-inch pie crust from the shop/store works perfectly. It’ll save you time on prep, making this recipe quick and effortless.

      Going Crustless?

      Want to skip the crust? No problem! Just spray your dish with non-stick spray, making sure to grease the sides of the pan and prepare the quiche as usual. It’s an easy way to lighten things up while still enjoying all that delicious flavour.

      How to store this tomato and chickpea tart.

      The leftovers can be kept in an airtight container in the fridge up to 2 days. (IF it lasts that long! ????) I haven’t tried to freeze it yet so I‘m not sure if this will alter the consistency.

      Tomato and Chickpea Tart

      Megan Jones
      Beautifully coloured and vibrant tomato & chickpea vegan quiche, with a light and super creamy filling that will rival any traditional quiche. This Vegan version is made with wholesome ingredients, its perfect for Picnics, work summer lunches or light dinners.
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 40 minutes
      Course Sides
      Cuisine English
      Servings 8
      Calories 426 kcal

      Equipment

      Ingredients
        

      Quiche filling

      • 349 grams Silken tofu 349g packet
      • 100 grams Cashews*
      • 3 cloves Garlic
      • 1 tablespoon Dijon mustard
      • 2 tablespoon Lemon juice
      • 100 grams Cashews
      • 240 grams Tin Chickpeas drained weight
      • 3 tablespoon Nutritional yeast
      • 2 tablespoon gram flour
      • 1 tablespoon cornflour/cornstarch
      • 1 teaspoon miso paste white
      • 3 teaspoon Italian Herbs
      • 2 teaspoon onion powder
      • 9-10 tablespoon Water

      Topping:

      • 150 grams cherry tomatoes folded through the filling
      • 150 grams cherry tomatoes for decorating the top of the tart

      Pastry:

      • 200 grams All purpose white flour
      • 125 grams Vegan butter
      • 50 grams Wholemeal flour
      • 3 ½ tablespoon of ice cold water
      • 1 ½ teaspoon Salt
      • 1 teaspoon Apple cider vinegar

      Instructions
       

      To Make the Quiche Filling:

      • Add all the quiche filling ingredients to your food processor or high speed blender like a vitamix then blitz until smooth and creamy. Fold in half the cherry tomatoes through the quiche mixture.

      To Make the Quiche:

      • Grease a round loose bottomed tin, (I used a 25cm one) and lay pastry over top and gently push into the tin and sides. Trim off any excess.
      • Poke a few holes into the base of the pastry with a fork.
      • Add a large circle of greaseproof / parchment paper to the tin on top of the bottom of pastry case, add baking beans on top and blind bake for 10-12 mins. This step ensures you do not end up with a quiche with a soggy bottom.
      • Remove from oven. Remove parchment paper and baking beans.
      • Add the filling the the pre baked pastry case.
      • Smooth filling out, Add  the remaining tomatoes to the top, pressing slightly into the mixture.
      • Optional: Drizzle with olive oil
      • Sprinkle salt and pepper, and dried herbs over the top.
      • Return tart to the oven and bake for a further 25-30 minutes, until the base is golden and the tomatoes have started to caramelise
      • Allow to cool for minimum 30 minutes before removing from the tin and garnishing with the fresh herbs, if removed too soon you run the risk of the tart collapsing as it firms up when cooled.

      How to Make Vegan Pastry: A Step-by-Step Guide

      • Mix Your Dry Ingredients: Start by combining flour, salt. For convenience, add these straight into a food processor and blend to combine. No food processor? No problem! Just whisk them together in a bowl until well mixed.
      • Add the Vegan Butter: Cut in the vegan butter—it's best to use the block variety instead of the spreadable kind. I swap between Naturli or Flora Unsalted, but if you're in the US, Miyoko's butter is a fantastic option (and I'm so jealous!! as it looks amazing!). Blend until the mixture resembles coarse sand. Don't worry if there are small lumps of butter; they help make the pastry flaky.
      • Incorporate: Cold Water: While the processor is running, gradually drizzle in ice-cold water. The goal is for the dough to start coming together but still be somewhat crumbly. The cold water keeps the vegan butter from melting, ensuring your pastry remains nice and flaky when baked.
      • Form the Dough: Once you've got your crumbly dough, turn it out onto the counter. Use the heel of your hand to gently push and fold the dough around 5-6 times. Gather it into a ball, then pat it into a disc. Wrap it up in cling film and pop it in the fridge for at least an hour.
      • Prep for Rolling: Lightly dust a clean counter with flour. Take the pastry out of the fridge and let it sit for 10-15 minutes. Then, unwrap it and sprinkle a little flour on top.
      • Roll Out the Dough: Roll the dough into a 30.5 cm (12-inch) circle. Carefully lift it and drape it over a 23 cm (9-inch) pie tin or dish. Trim any excess dough, leaving about 1.5 cm (½ inch) overhang. Fold this edge under itself to create a neat, full-lipped crust.
      • Chill Before Baking: Place the pie dish in the freezer for at least an hour. If you're not blind baking, your crust is now ready to fill and bake according to your recipe.
      • Blind Baking (if needed): If your recipe calls for blind baking, preheat your oven to 175°C about 20 minutes before baking. Remove the pie tin from the freezer and prick the base all over with a fork. Line with tin foil and fill with baking weights or dried beans/peas/rice. Bake for 20 minutes, then remove the foil and weights. Continue baking for another 10 minutes or until the crust is golden and evenly cooked.
      • And that's it! Your vegan pastry dough is ready to roll out and use!

      Notes

      *Soak the cashews for an hour before hand. If you don't have time use the quick soak method: Quick soak method: soak cashews in boiling water for minimum of 15-20 mins, drain thoroughly before using.
      Topping Ideas: Fresh mixed / heirloom baby tomatoes. Sliced in half, Drizzle of olive oil, Fresh Basil, Dried oregano, Flakey Sea salt. My favourite is this one
      Storage: The leftovers can be kept in an airtight container in the fridge up to 2 days.
      Using Pre-Made Pie Crust
      Short on time? A pre-made, unbaked 9-inch pie crust from the shop/store works perfectly. It’ll save you time on prep, making this recipe quick and effortless.

      Nutrition

      Serving: 200gCalories: 426kcalCarbohydrates: 42gProtein: 14gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.1gSodium: 721mgPotassium: 499mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 11mgCalcium: 72mgIron: 5mg
      Keyword Vegan Quiche
      Tried this recipe?Let us know how it was!

      Raspberry Swirl No Bake Cheesecakes

      by Leave a Comment

      This post may contain affiliates. Please see my privacy policy for details.

       

      I have a super easy no bake cheesecake recipe, which has been taste tested at least 5 times now by vegans and non vegans alike.

      Kyle even made a blueberry-lime version of them for a tasting menu evening he did at work, and ahem!..... the guests preferred these to the non vegan options... WIN!! Kyle obviously took credit for the cheesecake recipe that night... but I let him have that one, because I'm nice like that, and I supposes he did cook 3 courses for 20 people all by himself.

      Cheesecakes on a plate

      The Base:

      The base is pretty simple, your choice of nut and dates blended in a food processor, I have tried this recipe with walnuts, pecans and pistachios so far all turned out great! Feel free to swap the zest in or out but I think the raspberry-lemon combination really compliment each other and it just gives the cheesecakes that little bit of "Je ne sais quoi"....

      12 cheesecakes on a plate

      The Filling:

      Now stick with me here, before you think I've gone nuts (no pun intended) by putting cashews in a cheesecake. I can assure you that its quite common and you cannot taste the cashews in the filling, when they are soaked until soft and blended with the thick coconut milk and a dash of maple it creates the creamiest filling ever!

      Close up of cheesecakes
      Cheesecake filling in muffin tin

      Vegan Wild Garlic Pesto | Nut Free

      by Leave a Comment

      This post may contain affiliates. Please see my privacy policy for details.

       

      Vegan wild garlic pesto made with foraged wild garlic leaves and pumpkin seeds makes this a super affordable, easy to make and vibrant spring condiment full of flavour.

      Plate full of washed and dried wild garlic leaves

      A little backstory on my foraging attempt...

      I never thought I'd be saying this sentence but........... I went foraging. Well we failed at foraging, but I'll let you read on and be the judge of that.

      This little foraging outing was inspired by a friend from work; Who I was very jealous of when she showed me the amount of wild garlic she had collected when out with her daughter last year.

      This Pesto recipe was made after the Second time we went looking for wild garlic. The first time... we ended up walking straight past the woodland area FULL of Wild garlic. We did end up finding some but had to climb up a steep bank on the side of the road to pick it.

      Second time around armed with a little map via WhatsApp we managed to find the woodland area where it grows.... and there was so. much. garlic.!!! and no steep hills to climb!

      The ingredients you will need to make this wild garlic pesto

      • Wild Garlic - washed and dried
      • Pumpkin seeds
      • Lemon - unwaxed
      • Nutritional yeast or Vegan Parmesan
      • Olive Oil
      • Spinach - Optional, but I like to add it for extra nutritional goodness.
      small pot and spoon of wild garlic pesto

      What makes this wild garlic pesto recipe so great:

      This pesto costs next to nothing when you use free wild garlic leaves provided by good old mother nature and pumpkin seeds, which happen to be dirt cheap, especially compare to the traditionally used pine nuts, which are very tasty but so expensive.

      The only premium ingredients are the vegan Parmesan and the extra virgin olive oil, but you are welcome to swap it with another type of neutral-tasting oil instead.

      small pot of wild garlic pesto

      What to use this wild garlic pesto on:

      • Swirled through pasta.
      • Served with buttery new potatoes
      • Dolloped on roasted veg
      • Spread on bruschetta toast or to jazz up hummus and dips – it will put a smile on your face, whatever you add it to.

      Looking for other spring recipes to try?

      PS: If you make my wild garlic pesto, don’t forget to tag me on Instagram as @basilandbay and use the #basilandbayrecipes hashtag. I'd love to see your takes on my recipes!