vegan recipes without the things you can do without

Category: tree nut free

Frozen Coriander

Frozen Coriander

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, […]

Tomato Vegetable Sauce

Tomato Vegetable Sauce

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 […]

Open Falafel Wrap

Open Falafel Wrap

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 black coffee. Falafels have the best crunch and squishines if they’re done right and I’ve spent years chasing the flavour. The secret, in my opinion, is making sure they’re well-cooked without getting burnt – nothing worse than undercooked chickpeas (or maybe that’s just me).

No Meat Substitutes

I’ll post a falafel recipe soon but for this wrap you can just use four small pre-cooked snack falafels, or frozen ones. Watch out because some of the frozen falafels have breadcrumbs. This video shows you how to make fresh falafel easily from scratch using tinned chickpeas, so they’re very affordable.



However you get them, make sure they’re nice and hot when you’re assembling and try to get a crispy coating.

Small Wraps

Lidl do packs of small wholemeal wraps, which is what I used. I’m being tested for gestational diabetes so trying to keep my carbs low and this recipe kept my blood sugars down, even with the wrap, hummus and falafel. To refresh stale/dried out wraps, you can just rinse them in water, rub with a little oil and fry in a large frying pan.

Hummus

Use a tin of chickpeas or homecooked chickpeas to make hummus (recipes coming soon!) or just buy it pre-packaged, it’s also spelt houmous. I quite like the tinned hummus that you can get in some corner shops. It lasts forever on the shelf so if you want some all of a sudden but can’t be bothered to blend them and make some fresh, it’s there when you need it. The magic ingredient in hummus is tahini which gives it a strong nutty, almost caramelised flavour.

Open Falafel Wrap

First step is to cook down your veggies. You can use any vegetables you like, my favourites are courgette and frozen mixed peppers because this works out inexpensive and I love the flavours and minimum prep time. You could also use a frozen chargrilled veg mix, aubergine, chopped cauliflower or even kale. I use a little olive oil but you could use water if you’re oil-free, plus some salt, garlic and chilli flakes (totally up to you on the chilli, I like everything with a kick!)

frying veggies - courgette and peppers with chilli flakes
frying veggies – courgette and peppers with chilli flakes

When the veggies are cooked down to your liking, put them aside whilst you cook your falafel, heat up your wrap and and grate the carrot. I like to use a julienne peeler (click here) to get long thin strips but you can just as easily grate it, or really finely slice the carrots.

Open Falafel Wrap

April 5, 2020
: 1
: Easy

Tasty and easy recipe that looks like a real treat and contains so many strong flavours and different textures

By:

Ingredients
  • olive oil
  • salt and pepper
  • half a courgette
  • handful frozen sliced mixed peppers
  • chilli flakes
  • half a carrot, shredded
  • lemon juice
  • fresh mint and coriander (to taste)
  • four small falafel balls
  • 1 small wholewheat or gluten free tortilla wrap
  • tablespoon hummus
  • 2tsp vegan unsweetened yogurt
Directions
  • Step 1 1. Fry the veggies in olive oil and seasoning to taste, with as many chilli flakes (red pepper flakes) as you like.
  • Step 2 2. Shred the carrots, add salt and lemon juice and some of the herbs and set aside to soften
  • Step 3 3. Reheat or cook the falafel balls according to the instructions then cut each in half
  • Step 4 4. Heat the tortilla wrap in a dry frying pan, rubbing with a little olive oil first if you like
  • Step 5 5. To serve, spread the hummus on the hot tortilla then pile on the cooked veggies, falafels, yogurt and the remaining herbs. Drizzle with olive oil if you like extra richness
  • Step 6 6. Serve next to the carrot slaw (I like to pile it on top before eating)



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open falafel wrap - hummus, veggies, falafel, mint and vegan yogurt with carrot slaw
open falafel wrap – hummus, veggies, falafel, mint and vegan yogurt with carrot slaw
Low Carb Bolognese

Low Carb Bolognese

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, […]

Gluten-free vegan omelette

Gluten-free vegan omelette

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 […]

The Smokiest Chilli Ever

The Smokiest Chilli Ever

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

March 22, 2018
: 8
: 30 min
: 1 hr
: 1 hr 30 min
: average

Scrummy and packed full of flavour for real chilli lovers

By:

Ingredients
  • 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
Directions
  • 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.
Basmati Rice Hack

Basmati Rice Hack

This literally couldn’t be easier and for the microwave-owning vegans out there this basmati rice hack will save you so much time and washing up. You simply get a microwavable glass dish like this Pyrex casserole dish, it doesn’t need a lid but they’re handy […]

Oat Milk

Oat Milk

Oat milk recipe that’s super easy and dairy-free. Vegan, gluten free, raw, paleo, low fat, low carb and full of yumminess. This no-cook recipe is super quick and gives you a plant milk that goes great on cereal and in cooking. It’s not ideal for […]

Vegan Milk Bread

Vegan Milk Bread

How do you make vegan “milk bread”? Substitute the milk with oat milk, which you can even make yourself. If you’re on a lupin free diet then carefully check the label of your breadmix and use a trusted brand (I love Carr’s for a simple white base that’s affordable and simple), and I’d stay away from gluten free personally if I had a lupin allergy

My trick to making bread, in my opinion, is a bread maker. We usually get a few bags whenever we go shopping and I pop a loaf on in the morning ready for when the kids get home. Usually it’s one of the supermarket bread mixes – and I know, I know, you can do them from scratch, and you can roll them by hand, but you can save that time and energy for other things with a bread maker. They’re more eco friendly than using the oven and hey, you can just be lazy.

vegan milk bread made with wheat flour bread mix and oat milk
vegan milk bread made with wheat flour bread mix and oat milk

I measure out the liquid it says on the pack with half boiling water and half cold oat milk, then it’s always the right temperature. I sometimes add a spoon full of vegan spread, some extra oats, or even mixed dried fruit and hot tea for something I can pass off as a cake.

vegan milk bread just tastes a little more rich and yummy
vegan milk bread just tastes a little more rich and yummy

Vegan Milk Bread

January 7, 2018
: 8
: 5 min
: 2 hr
: 2 hr 5 min
: easy

just dump it all in the breadmaker and leave it be!

By:

Ingredients
  • bread mix
  • 
boiling water

  • oat milk
Directions
  • Step 1 Follow the instructions on the pack but substitute the water for half boiling water and half oat milk. Put the liquid in first then the mix and choose a regular programme. Stand back and feel proud of making fresh bread that people will think took hours.
vegan milk bread which is quick and scrummy
vegan milk bread which is quick and scrummy

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