Broccoli and Vegan Cheese Soup

Serves: 2

Ready in: 15 minutes

The first time I ever had Stilton was in broccoli and stilton soup when I started working in a hotel restaurant as a teenager. I thought it was the height of sophistication. I loved it then and I still crave it sometimes now, though I'm not certain it's the cheese I miss, rather than the nostalgia of having finally branched out from exclusively ordering pizza and chips when eating out. Anyway, this has the broccoli and the creaminess that I remember and the truffle oil replaces the stilton for the depth of flavour that it would otherwise be missing.

Ingredients

• 1 medium head of broccoli
• 1 cup vegetable broth
• 1/2 cup (overnight) soaked cashews
• 1/2 cup water,
• 2 tbsp nutritional yeast
• 2 tsp tahini paste
• 1 tsp white miso
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 lemon
• Truffle oil

Method

1. Chop the broccoli and boil for 5-7 minutes.
2. In a blender, add the cashews, water, nutritional yeast, tahini, miso, garlic and onion powder and lemon juice and blend until completely smooth (around 3 minutes). Remove a couple of tbsp of sauce for garnish.
3. Add the cooked broccoli and vegetable broth to the blender blend to the desired consistency. I like mine fairly chunky so just blended for about another minute or so.
4. After pouting into a bowl, I mixed in a little drizzle of truffle oil as well another drizzle just on top with the leftover cheez sauce, crispy onions and sesame seeds.

Jackfruit Curry

Serves: 2

Ready in: 25 minutes

Usually I'd have eaten this jackfruit curry with rice but I had onion bahjis and I was feeling rebellious. Then I garnished with mango chutney, pomegranate seeds and spring onion and now I think this might be how i eat all of my curries for the rest of my life.

Ingredients

• 1 tin shredded jackfruit (in brine or water, not syrup)
• 1 chopped shallot
• 1 tbsp tomato puree
• 1 cup vegetable stock
• 1 clove garlic
• 1 tbsp curry powder
• 1 tsp mustard seeds
• 1 tsp garam marsala
• 1/2 tsp ginger
• 1/2 tsp cumin

Method

1. Saute the shallot for about 5 minutes, stirring through the garlic, curry powder, garam marsala, mustard seeds, ginger and cumin half way through to temper.
2. Stir in the stock, tomato puree and jackfuit and simmer until the liquid has reduced (about 15 minutes)

Walnut Pesto

Serves: 2

Ready in: 10 minutes

I’ve been dying to taste walnut pesto since ordering it in a restaurant and receiving something else, so I decided to just make it myself. I ate it with linguine, rocket, pickled walnuts and candied walnuts. You might think that this was probably more walnuts than necessary, but you'd be mistaken. It was the perfect amount of walnuts.

Ingredients

• 1 cup walnuts
• 1 & 1/2 cups fresh basil
• 1/4 cup nutritional yeast
• 1 clove garlic
• 1/2 lemon
• 3 tbsp water
• 4 tbsp olive oil

Method

1. Put the walnuts in one layer on a baking tray and toast in the oven for 5-7 minutes. Be sure to check frequently as they can burn really quickly.
2. Add toasted walnuts along with all other ingredients to the blender and blend to desired consistency. I did mine for about 1 minute

Harissa Spiced Butternut Squash Soup with Tahini Drizzle

Serves: 2

Ready in: 40 minutes

I feel like I find a way to sneak butternut squash into every soup I make so I've made it the star of the show and chucked a cheeky carrot in for good measure. Actually, sneaking extra veg in everything I cook is kind of my thing. The trick is adding veg that are the same colour as what you're already using so they're less conspicuous. Yes, I am genius.

Ingredients 

Soup

• 2 cups diced butternut squash
• 1 diced carrot
• 1/2 white onion
• 2 cups vegetable stock
• 1 clove garlic
• 1 tsp harissa paste
• 1 handful of chopped parsley

Drizzle

• 2 tbsp tahini paste
• 2 tbsp water
• 2 tbsp olive oil
• Juice of half a lemon

Garnish

• Pomegranate
• Croutons

Method

1. Sauté the onion and garlic for about 5 minutes, stirring in the harissa half way through.
2. Add the stock, squash and carrot and cook until soft (20-30 mins)
3. Stir in the parsley and blend until smooth
4. For the drizzle, in a separate bowl, whisk the tahini, water, olive oil and lemon juice.
5. Serve!

Substitutions

• Harissa paste - you could just use and chili paste though it wont have quite the same aroma
• Butternut squash - pumpkin

Sweet Potato Hash

Serves: 4
Ready in: 45 minutes

I feel like my recipe for hash changes every single time I make it, but this sweet potato hash was a good one. It's filling but not to heavy and the joy of it is that you can throw in any bits of veg you have lying around.

Ingredients

• 2 large sweet potatoes
• 1 red pepper
• 1 cup chopped mushrooms
• 1 can sweet corn
• 1 can pinto beans
• 1/2 red onion
• 1/2 cup red wine
• 2 cloves garlic
• 2 tbsp any vegetable oil
• 1 tbsp tomato puree
• 2 tsp smoked paprika
• 1 tsp onion powder

Garnish

• juice of 1 lime
• avocado
• vegan sour cream

Method

1. Chop the sweet potatoes in 1cm cubes and mix with 1 tbsp oil, smoked paprika and onion powder.
2. Roast potato mixture for 35 minutes, turning occasionally.
3. In a pan, saute the onion, pepper, mushrooms and garlic in 1 tbsp oil for 5 minutes.
4. Stir in the red wine, tomato puree, corn and beans and cook until the potatoes are done.
5. Mix in the potatoes and garnish with lime juice, avocado and vegan sour cream 

Substitutions

Red wine - vegetable stock
Sweet potatoes - potatoes, pumpkin, squash
Pinto beans - whatever beans you have will give you a similar effect

Chipotle Chickpea Toast

Ready in: 15 minutes

Serves: 2

I invented this chipotle chickpea recipe when I was having the kind of day where I needed to eat like, now. But I also really wanted something tasty. The kind of day where your energy has gone but you need some joy in your life, and of course we all know that that joy can be found in a tasty morsel. Cut to me hanging off the kitchen cupboards lamenting the lack of food in the house. 1 tin of chickpeas and an almost empty tub of guacamole later and I'd managed to scramble this together. It was so quick and so easy that I've had it about 20 times since. Sometimes I add another 1/2 cup of vegetable stock and cook for an extra 20 minutes for a mushier, thicker chickpea. 

Ingredients

• 4 slices bread (I just used sliced seeded bread)
• 1 can drained chickpeas
• 1/2 red onion
• 1/2 cup vegetable stock
• 1 tbsp olive oil
• 1 tbsp tomato puree
• 1 clove garlic
• 1 tsp chipotle paste
• 1 tsp cornflour

To serve

• Juice of half a lime
• guacamole
• spring onion
• coconut yoghurt

Method

1. Saute chopped onions and garlic in a pan until soft
2. Add the chickpeas, stock, tomato puree an chipotle paste to the pan and mix in.
3. Mix the cornflour together with 1 tbsp cold water and add to the pan
4. Simmer until the stock has thickened to a saucy consistency- about 10 minutes
5. Toast the bread and top with the chickpeas, guacamole, spring onion and yoghurt

Substitutions

• Chickpeas - You can really use any bean you have. I've done this with borlotti and pinto and had the same effect. 
• Chipotle paste - You can substitute for 1tsp of any other chili paste you have or 1 chopped medium heat chili and another 1/2 tbsp tomato puree.

Sticky Gochujang Tofu

Serves: 2
Ready in: 30 minutes

I'm completely aware that I was taking a bit of a gamble when I first decided to see if gochujang and red wine were a compatible duo but I had a sad looking dribble of wine left in the bottle so I threw caution to the wind and whacked it in the pan. It helped to add a more savory edge to the fermented taste of the gochujang whilst also helping to dilute the spiciness. Because it is quite a spicy sauce, I recommend having it with some sort of fresh and juicy cooked veg like courgettes or with a salad.

Ingredients

• 200g extra firm tofu
• 2 courgettes
• 1 yellow pepper
• 30ml red wine
• 1/2 cup vegetable stock
• 1 tbsp gochujang
• 1 tbsp liquid sweetener 
• 1 tbsp tomato puree
• 1 tbsp vegan oyster sauce
• 2 tsp white miso paste

Method

1. To a pan, add the wine, stock, gochujang, sweetener, tomato puree, miso and vegan oyster sauce and boil down to a thick syrup (about 20 minutes) stirring frequently.
2. In a separate pan, saute the chopped courgettes and pepper for about 5 - 10 minutes. 
3. Once the sauce has become thick, add the cubed tofu and cook for another 5-10 minutes

Substitutes

• Red wine - you can just skip it entirely if you like.
• Gochujang - any kind of chili paste would be fine but I'm not sure if you'd get the same kind of sticky texture. 
• Tofu- I've also used this sauce on cauliflower buffalo wings

Maple Soy Aubergine

Serves: 2 as a side

Ready in: 30 minutes

I didn't know that honey soy was a thing until I went to Australia a couple of years ago, where honey soy chicken is literally everywhere. Obviously I can't eat most of the ingredients, so I waited until I got home to veganise it. It's been two years and I now basically just see all other foods as a vessel for this sauce. Aubergine is my favourite way to eat it though. It soaks the juice up perfectly when baking and anything left then caramelises on top.

Ingredients

• 1 aubergine
• 2 cloves garlic
• 2 tbsp maple syrup
• 1 1/2 tbsp soy sauce
• 1/2 tsp powdered ginger

Method

1. Slice the aubergine longways into 4. Then score crosses into the flesh being careful not to cut through the skin or through the bottom. You want all sauce to stay inside the aubergine. 
2. Put on a baking dish and into the oven to bake for 20-25 minutes.
3. In a pan saute the garlic and then stir in the maple syrup, soy sauce and ginger. Simmer until thick and bubbling - about 5 minutes.
4. Remove the baking dish from the oven to brush a coating of the sauce onto the aubergine every 5-7 minutes until done.

Easy Caprese Penne

Ready in: 15 minutes
Serves : 2

I really wanted some mac and cheese but it's warm out for once so I also felt like something a lot lighter than that. Cut to me staring into the fridge for 15 minutes and this is the magic I discovered. I get that you may be questioning the 'easy' part of this recipe considering it has 3 separate components, but the ingredients for each are minimal and easy to make (everything can be made by the time the pasta is cooked). Plus you can include or omit as many parts as you like and it'll still be amazing.

Ingredients

• 150g penne pasta
• 1 cup vegan soft cheese
• 1 handful basil

Tomato Sauce

• 2 cups cherry tomatoes
• 1 tbsp tomato puree
• 1 tbsp liquid sweetner

Pesto

• 1/2 cup pine nuts
• 1 cup basil
• 1 clove garlic
• juice of half a lemon

Method

1. Cook the pasta in boiling water for 15 minutes or as long as it says on the bag.
2. Add the pine nuts, basil, garlic and lemon to a blender and puree.
3. Fill a small bowl with boiling water. Run a knife over the skin of half of the tomatoes, just enough to break the skin but not enough to cut through the flesh. Then add these to the boiled water for 2 minutes. Remove and place in cold water for 10 seconds. 
4. Slide the skin off the tomatoes and put into a pan, along with the tomato puree, liquid sweetener and 1/2 cup of water. Mash the tomatoes with the spoon to help it break down into a sauce. When it starts to boil, turn the heat down and add the rest of the tomatoes and basil to the sauce. Simmer until the pasta is cooked.
5. When the pasta is done, drain it keeping about 1/4 cup of the water in the pan. Mix the soft cheese in with the water and then mix in the pasta.
6.  Then add the sauce and pesto.

Bombay Masala Bagels

Ready in: 15 minutes
Serves : 2

There simply aren't enough savoury breakfast options in the world, even before you discount all non vegan options, so I'm on a one woman mission to some how turn literally everything into a savoury vegan breakfast option. 

Lesson 1 - If you can find a way to add yoghurt to it, you can call it breakfast.

I'll keep you updated on my findings. Anyway, here is my take on Bombay Masala Toast which is an Indian street food consisting of a potato filled toastie.

Ingredients

• 2 toasted bagels
• 1 large potato
• 1 tsp chaat masala
• 1 tbsp coconut yoghurt
• Juice of half a lime

Salsa

• 1/2 avocado
• 1/2 mango
• 1/2 small red onion
• Juice of half a lime

Method

1. Peel and chop the potato into small cubes.
2. Boil potato for 10 minutes or until soft
3. When cooked mash the potato, together with the chaat masala, yoghurt and lime.
4. Toast the bagels
5. Whilst toasting the bagels,  finely chop the avocado, mango and onion and mix in the lime as well as adding a pinch of salt and pepper.
6. Spread the potato mixture on the bagel and top with the salsa.

Substitutions

-If you have mango chutney and are not in the mood for prepping salsa first thing in the morning, you can just drizzle that on.

Warm Japanese Salad

Serves: 2 as a main, 4 as a side
Ready in: 25 minutes

I made WAY too much of this for 1 person, so (after using it for display purposes, naturally) I put it in the fridge and took it to a picnic the next day and its was just as good cold. Although, jokes on you if you're British and think you're getting another chance to picnic again anytime soon....

 Ingredients

• 1 pepper
• 1 aubergine
• 1 red onion
• 1 head broccoli
• 1 cup shiitake mushrooms
• 1 cup chopped deep fried tofu
• 2 cups bean sprouts

• 1 tbsp mirin
• 1/2 tbsp liquid sweetener
• 1 tsp tamari
• 1tsp garlic power
• 1/2 tsp ginger power
• 1/2 tsp sesame oil

Garnish

• Spring onion
• Sesame seeds

Method

1. Slice the aubergine into thin strips, place on a baking rack and cook on medium heat for 15 minutes.
2. Slice the pepper, onion, and cook in a wok with the mushrooms for 10 minutes.
3. Add in all other ingredients and cook for a further 5 minutes. 
4. Add in the cooked aubergine for the final couple of minutes.
5. Plate up and garnish.

Onion Soup with Smokey Maple Butter Croutons

Ready in: 25 minutes
Serves : 2

People keep joking about how summers over but I'm refusing to let the Negatrons bring me down. Let's be practical though it's been getting pretty cold and whilst I'm hardly reaching for my winter coat, I have been eating a lot more warm comforting foods. That includes this soup, for which I waited precisely no seconds after cooking to start eating. Which is why I now have blisters all over my mouth. Smart move, sister.

Ingredients

Soup

• 1 white onion
• 1 red onion
• 2 small shallots
• 2 cloves garlic
• 6 cups vegetable broth
• 1 tbsp nutritional yeast
• 1 tsp wholegrain mustard
• 1/2 tsp marmite/vegemite

Croutons

• 1 dinner roll
• 1 tbsp vegan butter
• 1 tbsp maple syrup
• 1 tsp smoked paprika

Garnish

• Vegan parmesan 
• Fried onions 

Method

Croutons

1. Cut the dinner roll into half inch thick chunks. You can use any bread you like, but a dinner roll is the amount that you're aiming for.
2. In a sauce pan, slowly melt the butter and mix in the paprika and maple syrup but don't let it boil.
3. When fully melted, take off the heat and mix in the bread. You'll need to mix it fast to make sure it all gets coated. Once mixed, leave to sit for a couple of minutes to soak up any leftover residue.
4. Heat in a non-stick frying pan over medium heat for a few minutes on each side. You'll know its done when the sugar in the syrup has started to caramelise and blacken a little in places.

Soup

1. Thinly slice the onions and cook down on a low heat in a pan until soft - about 10 minutes. Stir the onions continuously so that they all cook evenly.
2. Add the minced garlic to the pan and cook for a further couple of minutes.
3. Pour in the vegetable broth, nutritional yeast, wholegrain mustard and marmite. Bring to the boil and simmer for 10 minutes.
4. Plate up!

Substitutions

• I found this parmesan cheese in Tesco but but you could use nutritional yeast or even better- vegan gruyere if you have it.
• You could also garnish with truffle oil or fresh parsley.

Bánh Mì Chay

Ready in: 45 minutes

Serves: 2

I feel like the sandwich is having a fancy revival. Gone are the days where you can smear salad cream onto a single slab of white Warburtons before you fold it in half and shove it in your mouth as you go about your day. Instead we marinate our fillings, make the sauce from scratch and pre-pickle the veg. We then over-stuff it to within an inch of its life before sitting down to silently savour every second of goodness, barely stopping to breathe. You have sauce smeared from ear to ear and breadcrumbs in your hair but who cares? You demolish that sandwich! You deserve it!

Ingredients

• 1 Vietnamese baguette 

• 1 cup sliced tofu
• 1 tbsp water
• 1 tsp soy sauce
• 1 tsp miso
• 1 tsp liquid smoke
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

• 1 tbsp vegan mayonnaise
• 2 tsp gochujang paste

Garnish

• 1/4 spiralised cucumber
• Fresh Coriander
• Spring onion
• Fried onions

Method

1. Mix the water, soy sauce, miso, liquid smoke, garlic powder and onion powder in a freezer bag.
2. Add in the sliced tofu and coat thoroughly. Leave to marinate for half an hour.
3. After half an hour fry on both sides on medium head for 5 minutes each.
4. Mix the mayonnaise and gochujang paste together.
5. Slice the bread through the middle and spread half of the spicy mayonnaise on the insides. They put it under the grill for 5 minutes. 
6. When it is ready add all of the toppings to the sandwich and drizzle on the rest of the sauce. 
7. Cut in half and plate up!

Satay Stir Fry

Serves: 2
Takes: 20 minutes

I keep seeing people on holiday uploading pictures of beautiful views and exotic foods, but it's just been making me want to broaden my culinary horizons rather than my literal horizons. It's lucky because I'm probably not going anywhere interesting anytime soon due to the fact that I spend all of my money on food instead of travel. It's a vicious/delicious cycle.

Ingredients

• 1 half red onion
• 1 courgette
• 1 carrot
• 1 red pepper
• 1 handful pak choi
• 1 cup beansprouts
• 1 cup deep fried tofu
• 1 half cup mushrooms

Sauce

• 1/2 cup coconut milk
• 1 tbsp peanut butter
• 1/2 tbs chilli paste/hot sauce
• 1/2 tsp sesame oil
• 1/2 tsp tamari
• 1/2 lime

Method

1. Chop onion, pepper and mushroom into thin strips and stir fry for 10 minutes
2. Spiralise the courgette and carrot and add to the stir fry with the bean sprouts and tofu and cook for a further 5 minutes
3. Whilst cooking, mix the sauce ingredients together. I prefer it cold but if you want it warm you can add it to the stir fry along with about a quarter of a cup of water for the last 5 minutes of cooking.
4. For the final 2 minutes, add the pak choi and allow to wilt.
5. Once cooked, remove from the wok and plate up. 

Baked Aubergine

Serves: 4
Ready in: 45 minutes

I wont lie, I thought this up when I drunkenly invited friends over and forgot about it until they turned up. It's good because it tastes like you put more than 15 minutes worth of effort into the prep. Luckily they don't read vegan food blogs...

Ingredients

• 2 cups dry rice

• 1 aubergine
• 1 yellow pepper
• 1 red onion
• 2 cups cherry tomatoes

• 1/2 cup vegetable stock
• 1 tbsp tamarind paste
• 1 tbsp tomato puree
• 1 tbsp hot sauce
• 1 tsp tamari
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ginger powder

• Sesame and spring onion to dress

Method

1. Add vegetable stock, tamarind, tomato puree, hot sauce, tamari, garlic powder, onion power and ginger powder in a sauce pan, mix well and bring to the boil.
2. Chop the aubergine, into 1cm cubes and the pepper and onion into similar sized squares. 
3. Once vegetables are chopped add to a baking dish with the sauce and cherry tomatoes and put into a pre-heated, 200C for thirty minutes, mixing every 10 minutes. If it starts to look dry, add in a little water.
4. As soon as the aubergine goes into the oven, start to cook your rice.
5. Plate up with the sesame and chopped spring onion.

Sticky Sesame Cauliflower Wings

Serves: 2
Ready in: 45 minutes

I based the batter for these wings on the Hot for Food Cauliflower Buffalo Wings batter. I didn't use milk though, because I had none and I didn't care enough to put pants on and walk 30 seconds to the end of the street to buy some. Honestly though, I couldn't tell the difference without it.

Ingredients

• These cauliflower wings (this recipe makes enough sauce for 1 head of cauliflower)
• 1 red onion
• 1 cup vegetable stock
• 1 tbsp hot sauce
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tsp garlic powder
• 1 tsp soy sauce
• 1 tbsp sesame seeds

Method

• Fry the onion until soft
• Add the stock, hot sauce, maple syrup, sesame oil, garlic powder and soy sauce to the pan and reduce for about 15 minutes. The finished result should be thick and sticky.
• Mix the cauliflower wings in and put back on the baking sheet in the oven for another 20 minutes, turning half way. Remember to tap off any excess liquid.
• You should still have a few table spoons of the sauce left to put the cauliflower wings back in and mix through.
• Plate up, sprinkling the sesame seeds on top.

Avocado Pesto Tart

Serves: 6

Ready in: 20 minutes

I'll be honest with you on this one, I had absolutely no idea what I was going for when I started making this so was pleasantly surprised when it turned out to not be super weird. It face planted the floor after I took these pictures though so I didn't get to eat it.

Ok fine, I still ate it...

Ingredients

• 175mm x 115mm sheet of puff pastry

• 1 avocado
• 1/2 cup chopped cashews/pine nuts/walnuts
• 1 handful basil
• 1/2 lemon
• 1 tbsp nutritional yeast
• 2 cloves garlic

• 1 red onion
• 1 yellow pepper
• 1 cup chopped tomatoes
• 1/2 cup chopped mushrooms

Method

1. Blend avocado, nuts, basil, nootch, garlic and lemon juice.
2. Spread the pesto onto the pastry sheet and then add the onion, peppers, mushrooms and onions.
3. Cook in oven for the amount of time stated on the pastry box.

Salt and Pepper Broccoli

Serves: 1

Takes: 15 minutes

I'm going to pretend that I used 2 different kinds of broccoli for artistic effect rather than because I had prepared the normal broccoli before realising that the purple sprouting broccoli in the fridge was about 2 hours away from actually sprouting. I know I could have frozen one but that option involves me eating less food and I 'm not about that life.

Ingredients

• 1 head of broccoli
• 1 half red pepper
• 1 half onion

• 1 tbsp rapeseed oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chilli flakes
• 1/2 tsp sea salt
• 1/2 tsp pepper

• 1 spring onion
• 1 tbsp sesame seeds

Method

1. Chop the broccoli florets off the stem and pour over the oil, garlic, onion powder, chilli, salt and pepper. 
2. Place the florets on a baking tray in the oven at 180°C. I put mine in for 10-15 minutes because I like it really crunchy but you could leave it in for longer if you prefer your veg softer.
3. On the same chopping board you seasoned the broccoli on, chop the pepper and onion. Rub them around on the surface of the board to pick up any left over seasoning and oil. 
4. Cook on the hob for 5 minutes
5. Plate up with the chopped spring onion and sesame seeds!

Turnip Mash and Mushroom Sauce

Serves: 2

Takes: 1 hour 10 minutes

Mashed turnip and vegan sausages with a creamy mushroom and onion sauce.

Its like Bangers and Mash were your childhood friends but then you lost touch after school, until one day when you bump into them in Harvey Nics when you nip in to use the toilet and now you don't know how to talk to each other anymore cause they got classy and you have doughnut in your hair

Anyway...

Ingredients

• 1 turnip
• 2 tbsp vegan butter

• 4 vegan sausages (homemade or shop bought, I'm not here to judge*)

• 2 cups spinach
• 1 cup chopped mushrooms
• 1 red onion
• 1 cup vegetable stock
• 1/2 cup of vegan cream (I used Alpro soy cream)
• 2 cloves garlic
• 1 tsp wholegrain mustard
• 1 tsp marmite
• 1 tsp dried parsley/1 handful of fresh parsley

Method

1. Chop the turnip into 1 cm cubes and boil for an hour or until soft enough to mash.
2. Start to cook the sausages and sauce about 30 minutes into the turnips cooking time (may vary depending on the sausages stated cooking time)
3. Stir fry the mushrooms and red onion for about 5 minutes
4. Add in the garlic and cook for a couple more minutes.
5. Pour in the stock and cream, along with the mustard, marmite and parsley and simmer for about 10 minutes.
6. Add the spinach into the sauce to wilt.
7. When the turnip is soft, drain well and mash with the butter.
8. Plate up!

Substitutions
Marmite- you could use vegemite. I get that 50% of the planet hate marmite but just trust me on this one, you really can't taste it.
Sausages- whatever you have; tofu, tempeh, more mushrooms...



*mostly not judging because I have no intention whatsoever of ever making my own.

Breakfast Qaesadillas

Serves: 1
Takes: 15 minutes

I'm planning on attempting to start going to the gym in the morning before work. I say 'attempting' because my morning self has no willpower and cannot be trusted. But I intend to start an that's enough for now. I realised that if I was going to be working out so early on I would probably need something a little more substantial that a granola bar for breakfast. I have a feeling that this is going to be more likely to stick than the exercise...

Ingredients

Quesadilla

• 2 tortillas 
• 1/2 cup of re fried beans
• 1/2 cup of tomatoes
• 1/2 cup of vegan cheese

Tofu scramble

• 1 tsp rapeseed oil
• 1/2 cup of tofu
• 1/2 tsp turmeric 
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp nutritional yeast

Method

1. Crumble the tofu into a frying pan along with the turmeric, onion and garlic powder and nutritional yeast. Mix together until cooked- about 5 minutes.
2. Place one tortilla flat into the bottom of a fresh frying pan.
3. Spread on the re fried beans and then space out the tomatoes, cheese and tofu scramble on top.
4. Place the second tortilla on top and leave to cook.
5. Keep checking the bottom of the tortilla to make sure it doesn't burn. When it has turned crispy flip over for the other side to cook. Mine took about 10 minutes to do both sides.