This isn’t a meal you have to prepare in advance, but I do love to have coriander (cilantro) on hand in the freezer at all times. Whilst it’s available frozen in some big and speciality supermarkets, it’s very costly. You can grow your own coriander, […]
Keralan inspired tofu molee that’s perfect for vegans, vegetarians and anyone who loves their food spicy! Although not exactly a traditional meen molee, this South Indian inspired dish pays homage the fish molee with its superfecta of hot, sweet, salty and sour flavours. It hits […]
Tomato Vegetable Sauce
The versatility of this tomato sauce is phenomenal. You can use it as the base of any tomato based dish like curry, ratatouille, bolognese sauce or as a pizza or bruschetta topping. You can add whatever vegetables you like, the ones in the recipe are my favourites but just use what you have to hand. It’s a low carb, low GI sauce and fits in well with so many different diets.
Simply leave the sauce chunky or blitz with a cheap hand blender (like this one here) for something that may even fool children who “don’t like vegetables”. Just toss it through some pasta, add some protein like smoked tofu pieces or seitan, and some fresh herbs. Or make a delicious curry by adding a spoonful of garam masala and grated ginger and serving with steamed basmati and chopped coriander. See our Tofu Molee recipe here for an in-depth curry with this sauce and a few extras added.
Tomato Vegetable Sauce Recipe
I don’t tend to freeze this recipe because it’s just so quick to make and we get through it so quickly, but you can if you like. Just pop it into reusable freezer bags (be warned, it stains!) You can make a little extra and put it in the fridge in a jar once cooled, then use that the next day for mini pizzas or a quick lunchtime curry
Tomato Vegetable Sauce
One of the most versatile recipe bases around, low carb, vegan and gluten-free
By: Nikki Kamminga
- olive oil (optional)
- seasoning (optional)
- onion (optional)
- peppers (optional)
- aubergine (optional)
- carrot (optional)
- courgette (optional)
- mushrooms (optional)
- 2 cloves crushed garlic (optional)
- tablespoon tomato purée
- tin chopped tomatoes or passata
- Step 1 1. Chop all of your vegetables into fairly small pieces, then heat the oil in a heavy bottomed saucepan
- Step 2 2. Add the vegetables and fry until starting to go golden. If you’re not using oil then keep a glass full of water next to your cooker and add a little at a time to stop them sticking
- Step 3 3. Add the chopped garlic and tomato purée to the pan and cook until the oil starts to separate
- Step 4 4. Add the chopped tomatoes or passata and cook through until hot. Simmer until the veggies are fully cooked then transfer to a bowl
- Step 5 5. Use the stick blender to blend the sauce to the consistency you need. Don’t blend in the pan or the heat can warp the blender and overheat the motor. When it’s all blitzed up you can transfer it back to the saucepan
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Open Falafel Wrap During my student days in City of Bristol College my favourite treat for lunch was a trip to the falafel van outside the Hippodrome, by the fountains. It was so exotic to me and I’d have a hot styrofoam cup of strong […]
This low carb bolognese is the cornerstone of our family meals. Pasta has always been a staple of my diet, and as a family we eat it two to three nights a week. Since becoming vegan three years ago, I’ve kept our family’s diet very similar, […]
This vegan pancetta pizza is mouthwateringly delicious and would impress even meat-loving friends and family. It’s perfect for autumn/fall when the season conjures up romantic images of bonfires and smoky food, toffee apples and fireworks in crispy electric air. The “magic” ingredient is vegan pancetta, which is quite simply the new Waitrose vegan bacon! You could use any vegan bacon, and there are lots on the market, but I love this one for its smokiness, glossiness and lovely texture and lots of people on the vegan Facebook groups say it’s the best replacement they’ve ever tasted. They do have “smoky streaky pieces” but they weren’t available so I just chopped up their bacon.
The Waitrose vegan bacon contains VWG (vital wheat gluten) and soy protein, so it’s a kind of seitan. You could use homemade seitan cubed for this recipe, especially if you’re living plastic-free or soy-free, and there will be a recipe coming soon. For convenience, however, I just chopped up the pre-packaged vegan bacon and added it along with the other toppings.
Vegan Pancetta Pizza Base
As a busy parent, I love to make things from scratch but sometimes it’s necessary to take a little short-cut especially as a business owner. Some days I buy ready-made pizza bases, garlic flatbreads, I use a frozen paratha, puff pastry sheet or even ready-rolled pizza dough (like tne ASDA own brand one). Today I was staying with my mum and shopping in Waitrose, and their dough was quite expensive. Instead, I picked up a pack of bread mix for about £1 and used half of it; this makes two pizzas so you’re looking at about 25p per base. To get the authentic crispy and crunchy base, I always use a bit of medium or rough cornmeal (polenta). I added some truffle infused olive oil for that umami flavour in the base but use regular olive or rapeseed oil if you’re allergic, or just don’t like mushrooms.
Gluten-Free Vegan Pancetta Pizza Base
Gluten-free variation, use gluten-free ready rolled puff pastry as a base, which you can get on repeat delivery from Amazon Groceries. Smoked tofu, sliced and sprinkled with smoked salt, makes a lovely alternative to vegan bacon, as well as griddled aubergine (eggplant).
Vegan Pancetta Pizza Sauce
I always make my own pizza sauce. For myself, I’m happy with just chopped tomatoes but the kids and hubby like it really tomatoey so add a good squeeze of tomato purée if you like. I added some salt but regretted it so just put in a grind of black pepper if you like, and again you can add some crushed garlic but I chose not to. Spread it quite thinly on your pizza base so the taste isn’t overpowering.
Vegan Pancetta Pizza Toppings
You can use any vegan cheese such as mozzerella, Cheddar or red Leicester styles grated. You can even make your own vegan cheese (click here) and we have some recipes coming soon! Include any other toppings you’d like that fit in with your dietary requirements, such as pineapple, sliced red or white onions, mushrooms, sweetcorn, black olives, sliced peppers (bell peppers), jalapenos, asparagus, rocket, griddled aubergine (eggplant), marinaded artichoke hearts, vegan feta style cubes, extra herbs like oregano and basil or marjoram and thyme. If you’d like a seafood vibe, add some finely chopped seaweed (nori) to the tomato sauce and add seaweed pearls, which are available in IKEA next to the caviar.
To get the most incredible base you can use a pizza stone like this which helps give the authentic Italian flavour. My friend Mya in Tanzania cooks her pizzas on a charcoal cooking pot made out of a recycled paint can, piling coals around a saucepan and on the lid to create an oven… genius!
Vegan Pancetta Pizza
This gorgeous smokey pizza is mouth-wateringly delicious and a big hit with the whole family
By: Nikki Kamminga
- half a bag of bread mix
- warm water
- olive oil (truffle infused if you can eat mushrooms)
- medium coarse cornmeal (polenta)
- half a tin of chopped tinned tomatoes
- squeeze of tomato purée
- cracked black peppercorns
- a little crushed garlic (if you can eat garlic)
- vegan mozzerella
- vegan bacon
- a few leaves of fresh rosemary
- Step 1 Pizza base: follow the instructions on the pack to make your bread dough, adding warm water and olive oil. Leave to rest for one hour somewhere warm with a damp tea towel over the top
- Step 2 Divide the dough in two and roll into circles or ovals for pizza bases, with a little cornmeal on both sides. You can freeze one at this stage, or add the toppings then freeze for another day
- Step 3 Preheat your oven as hot as it will go, preheat a pizza stone for the most amazing taste
- Step 4 Tomato sauce: combine the chopped tomatoes, a little purée, pepper and garlic (if you like) and spread thinly on the pizza base
- Step 5 Top with chopped vegan cheese and bacon, chopped rosemary, a good glug of olive oil and any other topping you’d like to add. Cook in the oven until the base is golden and crispy
Please note this blog contains affiliate links meaning we make a small amount of commission based on your purchases at no extra cost to you. You’re 100% responsible for the ingredients you add and because ingredients in premade foods might change, we recommend you check each and every time you buy something and double check when cooking. We may list a recipes as garlic-free, for example, but put optional garlic in the ingredients – if you are allergic or intolerant to the ingredients listed please do not add them!
Comment below if you’ve tried this recipe or you’d like us to add something new!
Gluten-free vegan omelette which can eat to your heart’s content with this super easy recipe. I’ve been meaning to write out this recipe for ages now because it’s such a staple in my kitchen, it’s vegan, it’s budget friendly and it’s super quick to whip […]
I’ve decided to try out plastic free holiday packing; being totally stressed out is never a good thing so I’ve decided to take my mum and the kids on a little Cretian holiday. We’re pretty close to Bristol airport so I grabbed four seats on […]
After seeing a post on a vegan Facebook group for ideas for a nice smokey chilli for someone’s omni hubby, I posted the list of ingredients we use in the Smokiest Chilli Ever recipe.
My hubby is the infamous Viking from this video. The one in the green. No spoilers, watch till the end if you haven’t already seen it.
Not only does he love anything hot, he loves food to be really packed with tomatoes and onions. We sometimes put two huge Spanish onions in this recipe.
As for the tomato puree I buy huge catering size tins from the Indian restaurant wholesaler The Sweetmart then scoop it into silicone muffin trays and baby puree freezer containers and when they’re frozen I pop them out into a bag in the freezer. I just top up the bag every time we buy a tin and it works out cheaper than buying in Costco, as their tins are small. Seems like less waste to me and I haven’t got time to be opening tins all the time. I’d do the same with the tinned chopped toms but they’d take up too much room and take too long to defrost. So we buy chopped tomatoes when they’re 25p each in ASDA (KTC brand) at four for £1.
The Smokiest Chilli Ever
Scrummy and packed full of flavour for real chilli lovers
By: Nikki Kamminga
- 2tsp whole cumin seeds
- 1tsp whole coriander seeds
- 1 black cardamom pod
- 1/2 tsp smoky bacon flavour seasoning
- smoked naga (if you like it mega hot)
- 1tsp urfa biber chilli flakes
- 2tsp smoked black beans
- 2tsp oak smoked paprika
- 1tsp cacao powder
- 2tbsp mustard oil
- 1 onion
- 3 cloves garlic
- 2 carrots
- 2 sticks celery
- 1/2 cup dry TVP mince
- 2tbsp tomato puree
- 2 tins chopped tomatoes
- tin kidney beans
- boiling water or stock
- Step 1 Dry roast the spices in a pan and leave to cool. Take out the black cardamom pod and then grind the seeds.
- Step 2 Soak the spice powder and cardamom, chillis, smoked salted black beans, paprika and cacao or cocoa powder in some boiling water or stock while you prepare the rest.
- Step 3 Roughly chop the onions and slice the garlic and fry hard in mustard oil, so they get lots of colour but don’t burn. When they start to soften, finely chop the celery and carrot and add these. Continue to cook until they start to shrink and go softer then add the dry TVP mince and cook for a minute or two.
- Step 4 Add the tomato puree and cook until it starts to stick to the pan. Add a little water if you need to but when the puree is incorporated and has coated it all well add the tomatoes and the spice/chilli mix.
- Step 5 Add more water till it’s the consistency you like and any other veg like red peppers or courgette. Add a lid and cook slowly for as long as possible, stirring occasionally in a slow cooker or pressure cook for half an hour.
- Step 6 Sometimes we add chopped coriander at the end and serve with steamed brown basmati or mixed quinoa, griddled sweetcorn fritters and a ton of nooch.
8 Eco Friendly Mother’s Day Gifts, for awesome mums who care about the environment. Here’s a selection of plastic-free gorgeous gifts I’d love to receive (hint hint to The Viking, as our kids are still a bit little to get me something…) on Mothering Sunday. […]