Category: Lunch

I used to hate anything sweet and sour, but out of nowhere woke up with new taste buds? That was sweet and sour addict week.
This is a great more natural take on that sticky Chinese takeaway favourite, no E numbers in sight! And it’s sneakily gluten free too.



  • 1 red pepper
  • 1 small white onion
  • 1 small red chilli
  • 2 cloves garlic
  • 1 thumb amount of fresh ginger
  • 3 tablespoons gluten free flour
  • 400ml pineapple juice
  • 200ml water (more or less depending on thickness preference)
  • 1 teaspoon salt
  • 1 block of firm tofu, pressed for apprx 2 hours
  • Cornflower
  • Veg oil and butter for frying


    1. Make the sauce. Cut the onion and red pepper into large rough chunks and add to a heated pan with 1 1/2 tablespoons of veg oil and a tablespoon of butter. Cook on a low heat for about 15 minutes until the veg has softened.
    Chop the red chilli finely and press the garlic and ginger into a press and add to the cooked veg. Cook on a low heat for a further 3 minutes.



    Add 3 tablespoons of flower to the cooked mixture and mix to coat fully. This is the base to create sauce thickness.
    Pour in the pineapple juice and mix thoroughly, the juices will thicken. Keep on a low simmer for 3 minutes. Add the teaspoon of salt. Add the 200ml of water gradually over 3 more minutes whenever the sauce gets too thick. Add more or less depending on how you like the consistency. Check the flavour and add more salt etc if you feel it needs it. Sauce is done! Take off the heat.


    2. Make your crispy tofu. Cut the pressed tofu into strips and coat fully in cornflower. In a pan add 4 tablespoons of veg oil and heat. Add the tofu and cook without touching for 3 minutes until crispy and coloured on one side. Flip and do the same for the other side.



    3. Construct! Add whatever you like as a side- rice, noodles etc. I went for my favourite broccoli side.


Becky xxx

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Black beans and I are in an eternal love affair. In the zombie apocalypse I’d be looking in all the cupboards for cans of them.

The other day I was thinking about these chickpea nuggets from way back in February and how I could make them black bean related.

So here we go, smokey black bean sausages.


  • 1 can of black beans
  • 2 tbsp olive oil
  • 1/2 cup/64g vital wheat gluten (I use Bob’s Red Mill)
  • 1/2 cup/64g panko bread crumbs
  • 1/4 cup/59ml water
  • 2 tbsp light soy sauce
  • 2-3 cloves of garlic, pressed
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/4 tsp liquid hickory smoke (I use Stubbs)
  • Salt and pepper



  1. Rinse and drain the black beans then add to a large bowl. Add the olive oil.
  2. With a fork or potato masher, mash the beans until fairly smooth – I left some whole beans for texture.
  3. Add the rest of the dry ingredients and mix thoroughly.
  4. Add the water, soy sauce and liquid smoke and using a wooden spoon stir to combine.
  5. Using your hands, begin to knead the dough, bringing together all the wheat gluten and bread crumbs.
  6. Tip the dough onto a clean work surface and knead for approximately 3-5 minutes to develop the gluten strands.
  7. Roll into a big ball and flatten slightly. Using a knife, cut off strips before rolling with your hands into sausage shapes.
  8. Repeat with the remaining dough (I ended up with 8 sausages)
  9. To cook, heat a small frying pan with 1/2 tbsp olive oil on a medium heat, cook for 1-3 minutes each side or until crispy and well browned.
  10. If you wish to, you can freeze the leftover sausages!


Sarah xxx

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You know what’s annoying? This:
Why do I have so many packets of the same seed? I had a cupboard clear out and decided that was it, let’s use some sunflower seeds. I used to love those Parmesan thins so here’s my vegan alternative! As a little bonus they are gluten free too, sneaky.



  • 125g Brown rice
  • 1 cup sesame seeds
  • 1 cup sunflower seeds
  • 2 cloves garlic, pressed into paste
  • 2 tbsp soy sauce (don’t use if you’re gluten intolerant! Replace with additional water)
  • 2 tbsp paprika
  • 1 tsp dried pepper flakes
  • 1 tsp ground pepper
  • 2 tsp salt
  • 1 flax egg
  • 1/4 cup lukewarm water
  • 3 tbsp nutritional yeast

1. Cook the brown rice as per packet instructions. Rinse and drain.
2. Add the sesame and sunflower seeds to the drained rice. Using your hands heavily squash so the rice begins to break up and the seeds combine.
3. Add the garlic, soy sauce, paprika, pepper, chilli flakes, salt, flax egg and the water and combine using a fork- you can still use your hands but the garlic will stick into your hands for weeks!

4. Transfer half your mixture onto a sheet of baking paper. Covering the top with another sheet like a sandwich, use a rolling pin to press the mixture out evenly. Get it as thin as you can or you won’t get a snap!
Mine resembles a square looking Australia.

5. Sprinkle half the nutritional yeast on top and lightly splash with water to help stick. Do the same 4 and 5 process for the other half of the mixture, this is due to the size!

6. Place in the oven at gas mark 8/230degrees for 10-15 minutes until the thins have dried out and slightly burnt on the edges.

7. Remove from the oven and leave to cool. To serve snap into desired pieces! Dip into all the things.


Becky xxx

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This month is Vegan MoFo, a month dedicated to celebrating all things vegan. You can read more about Vegan MoFo on the website and Facebook.

Obviously when we found out about Vegan MoFo we couldn’t say no. The general goal of MoFo is to blog about all things vegan at least 20 times in the month. We will try our best!

For the first of our Vegan MoFo recipes I bring you another soup! A warming, slightly spicy soup for Autumn.


  • 650g/6.5 cups baby plum tomatoes
  • 2 medium yellow onions, diced
  • 2 tbsp Thai red curry paste
  • 1 lime, juice and zest
  • 400ml/14fl oz full fat coconut milk
  • Olive oil
  • Pinch of sugar

  1. Preheat the oven to 350f.
  2. Rinse and drain the tomatoes. Toss on a baking tray with a tablespoon of olive oil. Season with salt and pepper.
  3. Roast the tomatoes in the oven for 20-25 minutes until soft, burst and slightly blistered.
  4. Whilst the tomatoes are roasting chop the onions and fry them gently in a medium sized saucepan until softened.
  5. Once the onions are softened, add the curry paste and stir to incorporate. Cook the paste for 2-3 minutes before removing the pan from the heat.
  6. Stir in the lime juice and zest.
  7. Scoop the onion paste mixture into a blender and add the roasted tomatoes. Pour over the coconut milk and add a pinch of sugar (brings out the tomato flavour!)
  8. Blend on high until smooth and then transfer back into the saucepan to heat through.
  9. Serve sprinkled with a little lime zest.

(This can be easily modified for an immersion blender. Simply transfer all the ingredients to a big saucepan with high sides and blend until smooth before heating)

Sarah xxx


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I’ve been craving soup all week. I don’t know if it’s the sudden drop in temperature (in August?! Come on now!) or that it’s getting darker earlier but anyway, SOUP! The creamy secret of this soup is not a soy cream or coconut milk but actually plain old boiled cauliflower. Seriously, it works!


  • 1 large onion, diced
  • 2 cloves of garlic, minced (mine were fairly large because I am a garlic freak but you can use whatever size you like)
  • 3 small parsnips
  • 6-7 small carrots
  • 3 Bay leaves
  • 3 sprigs of Rosemary
  • 1/4 of a medium sized cauliflower
  • 1 quart/2 litres vegetable stock or 1 vegetable stock cube mixed with boiling water
  • Olive oil 

  1. Start by heating a large saucepan on a low heat and adding a tablespoon of olive oil. Add your diced onions. Cook until almost soft and add the minced garlic. 
  2. Whilst the onions and garlic are softening, prepare the carrots and parsnips. Top and tail the carrots and peel them if necessary then cut into rounds. Set aside. Top and tail the parsnips, peel them and then split them into halves and then quarters. Remove the fibrous, woody part in the middle. Chop into small chunks.
  3. Prepare the cauliflower by cutting a wedge shape (approximately 1/4 of a medium sized cauliflower) and then removing the stalk and outside leaves. Break into florets. 
  4. Add the bay leaf, rosemary, carrots and parsnips to the saucepan. Cook on a low heat for approximately 10 minutes or until beginning to soften.
  5. Add your vegetable stock to the saucepan and bring to the boil. Reduce the heat to a simmer and cook for 15-20 minutes or until all the vegetables have softened.
  6. Whilst your soup is cooking, add the cauliflower florets to another saucepan, cover with water and bring to the boil. Boil until tender.
  7. Drain your cauliflower and – depending on your blender type either add it to the blender goblet or put it into the soup saucepan.
  8. Discard the bay leaves and rosemary sprigs.
  9. If using an immersion blender, blend the soup until smooth. If using a regular blender like me, ladle the soup vegetables and broth into the blender goblet. Blend the mixture on high until smooth.
  10. Wipe out the saucepan and return the soup to the pan, bring to the boil and then reduce the heat. Season with salt and pepper to taste before serving.

Sarah xxx

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So we’re on an accidental cauliflower week here! I’ve wanted to make a cauliflower pizza base recipe for ages and this first attempt was lovely. My mum introduced me to figs on pizza last year and it’s blown my mind ever since. Trust me you’ll convert.

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For the cauliflower base

  • 1 whole cauliflower
  • 2 tablespoons ground flax
  • 6 tablespoons lukewarm water
  • 2 teaspoons garlic granules
  • 6 tablespoons rice flour
  • 1 teaspoon salt

For the onion chutney

  • 1 medium white onion
  • 1 medium red onion
  • 2 garlic cloves
  • 3 tablespoons sugar
  • 1 tablespoon date syrup
  • 6 tablespoons balsamic vinegar
  • 1 tablespoon whole grain mustard
  • 2 tablespoons vegetable oil
  • 2 tablespoons dairy free butter

For the tomato base

  • 12 cherry tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • Pinch salt

Find the cheeze here – as the dressing but replace the cashews with sunflower seeds soaked.

  • Figs
  • Rocket leaves

1. Make the cauliflower base. Remove the leaves and hard base from the cauliflower and cut the cauliflower into small chunks. Place in a food processor and ‘pulse’ until you the cauliflower looks like rice.

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In a pan of boiling water boil the river cauliflower for 5 minutes.
Drain ALL the water and place in the freezer to cool for 20 minutes.
Preheat the oven to gas mark 6.
2. Once the cauliflower is completely cool you will need to get rid of all the excess water or you’ll have a soggy base! I used my hands for this but if you have muslin or a tea towel you can strain the cauliflower through it will be a lot more effective.
3. Make your flax eggs- add the lukewarm water to the flax and mix. Set aside for 5 minutes so the flax thickens.

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Add the flour, flax egg, salt and garlic granules to the cauliflower and mix thoroughly.

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Transfer the mixture to a tray covered in greaseproof paper approx 7mm thick and shape however you’d like!

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4. Put the base in the oven and cook for 25 minutes without the toppings.
5. Make the onion chutney. Cut the onions and garlic into thin slices. In a saucepan melt the oil and butter and add the onions. On a low heat with a lid cook for ten minutes to ‘sweat’ the onions and soften. Mix every few minutes to stop them sticking.
Once the onions are completely soft, add the sugar and date syrup and mix until melted. Add the balsamic vinegar and dinner until the it thickens. Once the mixture is sticky and the liquid is thick take off the heat and set aside.

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6. Make the tomato base. Cut the cherry tomatoes into quarters. In a saucepan heat the oil and add the tomatoes on a low heat. You want the tomatoes to soften and not brown. Add the tomato paste and salt and heat for about 7 minutes until the tomatoes have completely softened. Remove from heat.
7. Once your pizza base has cooked for 25 mins, remove from the oven and construct! First spread the tomato on the base, the add teaspoons of the onion chutney, scatter the figs and streak the sunflower cheeze. Put back in the oven for another 15 minutes until the figs have started to shrink and the cheeze is slightly brown.

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Serve with rocket and enjoy!

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Becky xxx

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After the Miso Tasty event I was itching to get cooking with miso. I’ve been seeing cauliflower steak recipes all over the internet recently (Thanks, Pinterest) and I wanted to do my own twist on them.

Also weirdly enough when I was thinking up this recipe I text Becky to tell her and turns out she was also making a cauliflower based recipe! So expect more cauliflower goodness later on this week.

Serve with wild rice and steamed greens for a wholesome vegan dinner! My mum really wanted you to know that she thought this was my most delicious meal yet – Thanks mum.


  • 1 cauliflower, outer leaves and central stalk cut away
  • 3 sachets of Miso Tasty Spicy Aka Miso plus the sachets of umami and spring onion.
  • 3 tbsp tomato paste
  • 2 tbsp olive oil
  • 2 tbsp date syrup
  • 1 tbsp light soy sauce or liquid aminos
  • 1 tsp brown rice vinegar
  • 1-2 tbsp vegetable oil for frying

  1. Start by cutting up your cauliflower. After removing the stalk and outer leaves cut your cauliflower in half. Cut each half into fairly thick slices – otherwise they will fall apart. You might lose some cauliflower florets in the process but don’t worry! (I ended up with 3 steaks but you will have more if your cauliflower is bigger!)
  2. Mix all the marinade ingredients in a large shallow dish using a flat whisk. Mix until fully incorporated and then put the steaks in the dish. Using a spoon, spoon over some of the marinade and spread it over the tops of the steaks.
  3. Cover with cling film and put it in the fridge for at least 30 minutes to marinade.
  4. Heat up a griddle pan (or frying pan) to a medium high heat and add 1-2 tbsp vegetable oil. Heat the oil until it appears to shimmer in the pan.
  5. Add your steaks to the pan and fry for 8-10 minutes each side, flipping them over carefully. The marinade will splutter a bit so be careful not to burn yourself.
  6. The steaks are ready once each side is caramelised and golden.


Sarah xxx


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Summer is marinating season, and the easiest thing to do for big flavour. Thanks to Miso Tasty we had lots of miso to play around with!



  • 3 sachets of miso tasty and the sachets!
  • 2 tablespoons date syrup
  • Juice half a lemon
  • Juice half a lime
  • 1 large clove garlic, shelled and finely chopped/pressed
  • 2 tablespoons olive oil
  • Additional half a chilli if you like a kick finely chopped
  • 100g firm tofu drained
  • Handful of green beans
  • Handful of peas



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1. First make your marinate. Put the miso, empty the sachets, syrup, lemon and lime juice, garlic and olive oil, chilli into a large bowl and combine. Cut your block of tofu into small sized squares and place into the marinade. Mix so all is the tofu is covered with the marinade. Leave out the fridge for 30 minutes.

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2. Prepare your veg. Cut the green beans in half and put them and the peas into a saucepan.

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3. Once your marinade is ready you can cook the vegetables – add water to the saucepan and boil for approximately 3 minutes until the beans are soft but still have a bit of crunch in them! Drain and set aside.

4. Add a teaspoon of vegetable oil to a saucepan and heat. Cook the tofu- be careful the sugar content in this makes it spit! Try and keep it on a slightly lower heat but enough to brown.

5. Add the cooked greens until they have heated up and combined. Add more of the marinade sauce if you feel the dish is too dry! Serve with sesame seeds for a finish!


Becky xxx

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Pumpkin season will nearly be over soon, so I’m trying to squeeze it in everywhere I can!
This is just an easy lunch recipe for a much needed vitamin pick me up. I’ve been training for races recently and it’s exhausting! Give me all the coloured food.

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For the pumpkin

  • One quarter of a pumpkin, de-seeded and skinless cut into large chunks
  • 2 cloves garlic, crushed and roughly chopped
  • 1/2 fresh red chilli roughly chopped
  • 1 tablespoon chilli flakes
  • 1 tablespoon chilli and lemon spice
  • 1 tablespoon melted coconut oil
  • Salt and pepper to taste (approx 1 teaspoon of each)

For the quinoa salad

  • 2 cups of dried quinoa, cooked to instructions
  • 1 tin lentils, drained
  • 1 tin red kidney beans, drained
  • Juice of 1 lemon
  • 1 tablespoon of olive oil
  • 1 teaspoon salt
  • Ground pepper to taste

Plus broccoli and spinach!

1. Heat oven to gas 6, prep your pumpkin whilst it’s pre-heating.
In a bowl place the chunks of pumpkin, garlic, chilli, spices, salt and pepper and the melted coconut oil. Mix until everything is coated.
Transfer to a baking tray and cook in the oven for 30 minutes until soft/slightly browned.

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2. Whilst the pumpkin is in the oven cook the quinoa.
Mix together the cooked quinoa and the drained kidney beans and lentils. Add the lemon juice, olive oil and seasoning to taste. You may need more salt!

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3. Construct! Chop up your spinach and use as a bed and place the pumpkin, quinoa salad and the broccoli on top. Great hot or cold.

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Becky xxx

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If you’ve never had an avocado fry, you’re missing out. They will change your life. Below is my recipe for a vegan smokier version that can easily be made gluten free. Enjoy!


  • 1/2 cup/118ml non-dairy milk
  • 1/2 cup/64g plain flour or gluten free flour blend
  • 1/2 tsp sweet smoked paprika
  • 1 tsp of Ogran Egg Replacer mixed with 2 tbsps water
  • salt
  • pepper
  • 1 avocado, cut into fairly large slices
  • Vegetable oil to fry
  1. Get three shallow dishes or bowls ready. Put your milk in one bowl, then the flour, paprika, salt and pepper in another and in the final bowl mix up your egg replacer mixture.
  2. Get a frying pan or skillet hot and add in enough oil to coat the bottom. Heat on a medium heat.
  3. First dunk your avocado slices in the milk, then roll in the flour mixture, then in the egg mixture and then back into the flour. Make sure they are covered evenly.
  4. Repeat for the rest of the avocado.
  5. Fry the avocado slices in the oil for around 1-2 minutes each side or until crispy and golden.
  6. Enjoy! These go great with sweet chilli sauce or vegan mayonnaise.

Sarah xxx


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