Tik Tok Feta Pasta Bake, Vegan Style!

 

The Viral Tik Tok Feta Pasta Bake, VEGAN style!

This recipe is stolen straight from TIK TOK and it is super easy and super tasty. 

Just boil some pasta, throw some ingredients in the over, mix together and PRESTO, a delicously cheesy vegan dinner.

*** Side note *** We would love to see how you get on, so please feel free to tag us on instagram or facebook in all your vegan creations! 

Ingredients 

 

  • 1 red onion chopped
  • 2 – 3 Chilis
  • 12 small vine tomatoes or 22 oz/600 g cherry tomatoes
  • 1 block of vegan feta cheese (200 g)
  • 1/4 (60 mL) cup olive oil
  • 4 cloves garlic, peeled and left whole
  • 1 tsp dried oregano
  • 1/2 tsp dried chili flakes
  • 450-500g (16 oz) pasta (we used lentil pasta for extra protein)
  • 1/4 cup fresh basil, ribboned or roughly chopped
  • Salt and pepper to taste

Method 

  1. Preheat your oven to 400F (200C)
  2. In a large casserole dish,  place the block of vegan feta in the centre of the pan. Add the tomatoes, garlic cloves, chilis and your seasonings. 
  3. Now drizzle with oil, then bake for about 25-30 minutes until the tomatoes are well blistered and feta is soft and kind of half-melted.
  4. Meanwhile, in a large pot of boiling water, cook your pasta until desired al-dente and drain.
  5. Use a fork to mash the tomatoes, garlic, and break up the feta and mix to get a creamy, tomatoey-sauce. Add the pasta and mix well, then add salt and pepper to taste.
  6. Enjoy!

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The Ultimate Tofu Scramble Recipe

The Ultimate Vegan Tofu Scramble | High Protein Vegan Breakfast

This breakfast comes packed with protein and is ready in minutes, making it an absolute favorite!

Serve with a side of sliced avocado to get in your healthy fats and if you want to keep it low-carb and keto friendly, serve it alongside some seeded bread rather than traditional toast. 

 

This recipe works great for meal prep and freezing! The mushrooms provide plenty of moisture and there is no need to add oil when cooking. 

*** Side note *** We would love to see how you get on, so please feel free to tag us on instagram or facebook in all your vegan creations! 

Ingredients

  • 1 red onion chopped
  • 2 – 3 Chilis
  • 225 g mushrooms sliced
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 package of Tofu extra firm (We used Cauldron’s Organic)
  • 5 – 7  sun-dried tomatoes finely chopped
  • 1 tbsp nutritional yeast
  • 3/4 cup basil leaves chopped

Method

  1. In a large non-stick skillet, cook onions, mushrooms, chilis and garlic with salt until soft and lightly browned.
  2. Add all the spices and cook for a minute or so until fragrant.
  3. Crumble in tofu, aim for size and consistency of  scrambled eggs. Add sun-dried tomatoes and nutritional yeast. Heat through.
  4. Mix in chopped basil and serve. Great for meal prep! (Freeze and serve within 30 days)

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Tempeh Tacos and Jalepeno Margaritas

VEGA 

VEGAN TEMPEH TACOS & JALAPEÑO MARGARITAS

 

Join us on our vegan friendly Mexican Fiesta! 

In this video we prepare some spicy margaritas from scratch using all fresh ingredients. These are delicious and tasty and of course, brilliantly prepared with only the best vegan tacos ever!

Our Tempeh Tacos make for a great Taco Tuesday or just a Friday night fiesta like we had here. Of course, we used locally sourced Tempeh from Tempeh Meades and you can check them out here, but any tempeh will do. 

So if you want to learn how to make homemade jalapeño margaritas and vegan tempeh tacos, simply watch the video for a quick tutorial and then follow the recipe below. 

 And as always, thank you for watching and supporting us!

*** Side note *** We would love to see how you get on, so please feel free to tag us on instagram or facebook in all your vegan creations! 

FOR THE VEGAN TEMPEH TACOS:

Ingredients

250g Tempeh

6 Corn Tortillas 

1 Onion diced

2 Garlic Cloves crushed

1-2 Chilis sliced

2 Peppers sliced

1 Tbsp Oil

1 Tsp Cumin

1 Tsp Smoked Paprika

1 Tsp cayenne pepper

Juice of ½ a lime

Method

  1. Heat the oil over medium-high heat.
  2. When the oil is hot, add the onion. Sauté for about 5 minutes, until it softens and just starts to brown.
  3. Add the garlic and chili, sauté for another minute, until fragrant.
  4. Crumble in the tempeh and add the red pepper. Cook until the tempeh begins to brown and the pepper softens about 5 minutes. 
  5. Add your spices and lime juice and cook for 1-2 minutes.
  6. Remove from the heat and build your tacos (Topping Suggestion: Vegan Cheese, Jalapeños, Sliced Cherry Tomatoes, Avocado, Spring Onion, Guacamole, )

FOR THE JALAPEÑO MARGARITAS:

2 oz. Tequila

1 oz. Simple Syrup

1/2 oz. Cointreau 

Juice of 2 Limes

3 – 4 Jalapeño Slices

Lots of Ice

 

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Vegan Thanksgiving Roast Dinner

 

Vegan Thanksgiving Roast! Tempeh Mushroom Wellington.

A simple vegan dinner idea for Christmas or Thanksgiving (Or as I like to call it, ThanksLiving)!

This vegan roast recipe is easy to make and will impress even the die-hard meat eaters in your family.

The delicious tempeh and mushrooms will provide you with the meaty rich texture and savory taste that is associated with all your holiday favorites.

So go ahead and give this vegan roast a try at your next holiday gathering and share it with all your friends so they can enjoy some wholesome vegan goodness as well. 

*** Side note *** We would love to see how you get on, so please feel free to tag us on instagram or facebook in all your vegan creations! 

Ingredients

500g Mushroom

250g Tempeh

1 Onion

1 Carrot

1 Celery Stick

4 Garlic Cloves

3 Sprigs of Thyme

3 Sun Dried Tomatoes

125ml White Wine

50g Walnuts

Bread Crumbs (2 slices of bread whole wheat)

Ready Rolled Pastry x2

Cranberry Sauce (Optional)

Method

  1. Slice the onion and fry with a table spoon of oil in a medium hot pan and fry until soft and browning
  2. Cube the tempeh and add to the pan and fry until golden
  3. Set to one side for assembly later
  4. Prepare the mushroom mix by roughly chopping the celery, carrot, garlic and sun dried tomatoes and add to a food processor and blitz.
  5. Roughly chop and add the mushrooms to the food processor and blitz to the consistency you desire (I prefer chunkier)
  6. Add the mixture to the pan and stir into the onion and tempeh and fry for 5 mins.
  7. Add the white wine and reduce until there is no liquid left
  8. Prepare the pastry rolling out a sheet of pastry onto a baking tray, spread the cranberry sauce if using
  9. Put the half mushroom mixture into the middle of the pastry, layer on the tempeh then cover with the other half of the mushroom mixture and form into log
  10. Prepare the top pastry by creating a lattice and place on top
  11. Fold in the sides to ensure a seal is created
  12. Pop in the over for 30 mins at 200
  13. Remove an enjoy

 

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Vegan Halloween Pumpkin Pie

Vegan Pumpkin Pie

 

VEGAN PUMPKIN PIE RECIPE

Since I moved to the UK, everyone always asks the same thing around this time a year!

What’s the deal with Pumpkin Pie and does it really come from a can?

Well, the answer is…

It is delicious and YES it comes from a can! (The best ones do anyway)

And here is a recipe from @veganchefricky if you want to give it a go!

Don’t know where to find canned (tinned) pumpkin?

Check the American aisle my UK friends or you can always get a can online (that’s what we did)

Ingredients


1 can pumpkin purée
1 tbsp pumpkin spice
1 can of coconut milk
1 tsp vanilla extract
1 tsp cinnamon
½ cup brown sugar
½ cup white sugar
1 tbsp cornstarch

Method


– To make the pie filling just add all the ingredients into a bowl and mix with a whisk or put into a blender.

– For the coconut milk only use the cream, get this by putting the can in the fridge.

– Pie crust… we cheated and used ready rolled shortcrust, but any good pie crust will do!

– Next, put the pie crust into a pie dish and put the filling on top and cook at 180°C for 30-40 mins.

– Once cooked, leave too cool then put into the fridge before serving.

 

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Tofu Dupiaza Vegan Curry

 

A simple and spicy vegan curry that is sure to please! 

 

If you are finding yourself busy during the week, the last thing you want to do is fumble around with dinner for hours. So go ahead and give this a try! 

This curry is quick and simple and will definitely take less than 30 minutes to prepare. 

Not to mention that with the ease of cooking everything in one pot, clean up will be an absolute breeze! 

All you need to do is serve along side some rice and pre-prepared naan bread (or homemade if you have a little extra time to spare) and enjoy! 

 

Ingredients

  • 2 onions chopped
  • 2 garlic cloves sliced
  • 1 inch of ginger chopped
  • 1 block of firm tofu cubed
  • Spices:
    • 1 tsp Cumin
    • 1 tsp Ground coriander 
    • ½ tsp Turmeric
    • 1 ½  tsp Chilli
    • 1 tsp Garam Masala 
  • 1 can chopped tomatoes
  • 1 cup / 250ml veg stock
  • Handful fresh coriander chopped

 

Method

  1. Saute the chopped onion on a medium heat for 5-10mins 
  2. Add the garlic and ginger and cook for another 2-3 minutes 
  3. Add the spices cook for a further 30 seconds 
  4. Add the chopped tomatoes and stock
  5. Add the tofu and stir into the curry
  6. Cook for 10-15 mins until it has reduced and thickened
  7. Stir in the garam masala and chopped coriander 
  8. Serve with rice and bread

    ENJOY! Click the icon below to SUBSCRIBE to our YouTube Channel.

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