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Easy Seitan ‘Chicken’

Published on by Sharon5 Comments

Today’s recipe for Seitan ‘Chicken’ is a new favourite of mine. It’s easy to make, has a succulent, chewy texture and tastes great. It can be torn into chunks and used as a meat substitute in dishes that traditionally use chicken (such as Butter Chicken), or it can be sliced and used for sandwiches. I especially love to slice it into discs and pan-fry it in a little olive oil for a warm sandwich filling.

Seitan has a super high protein content. Today’s recipe contains a wopping 52% of the protein RDA per 100g. It’s also high in B vitamins and a range of minerals, especially iron, selenium and zinc. It’s low fat and contains zero cholesterol so, providing you’re not gluten intolerant, this recipe makes a tasty, healthy, cruelty-free alternative to chicken.  

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Chinese Egg-Fried Rice … Vegan Style!

Published on by Sharon1 Comment


In today’s post, I’m sharing a recipe for a Chinese “Egg-Fried” Rice that’s perfect for serving any night when you need a quick and easy meal on the table. Not only is it tasty, but it’s also packed full of nutritional goodness. It’s especially rich in protein, vitamins A, B and C, and an array of minerals. It’s also much lower in fat than traditional Chinese egg-fried rice and contains zero cholesterol.

And, most importantly, it’s cruelty free! No hens or chicks were harmed in the making of this meal!

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Vegan Spanish Potato Omelette – Tortilla de Patatas

Published on by Sharon24 Comments

Hey dear friends! Today, I am delighted to be sharing one of personal favourite recipes with you – Spanish Omelette (Tortilla de Patatas). This is no ordinary omelette, however, as it’s 100% plant-based!! Yep, not a single egg in sight. In my pre-vegan days, Spanish Tortilla was a favourite comfort food of mine, but I love this vegan version even more. Not only is it delicious, it’s cruelty-free (no hens or chicks are harmed in the making of this omelette) AND healthier than the traditional version. It’s lower in fat, contains zero cholesterol, and is a rich source of plant proteins, B vitamins, vitamin C, and an array of minerals including potassium, magnesium, zinc and iron.

Healthy, tasty AND cruelty-free. A winner all round!

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Creamy Vegan Mushroom Carbonara

Published on by Sharon8 Comments

Hi everyone! Today, I’m sharing a delicious vegan twist on the traditional pasta dish ‘Carbonara’. It’s really easy to make and takes just 20 minutes from start to finish, making it perfect for any night when you need a quick meal on the table.

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Vegan All Day English Breakfast

Published on by Sharon4 Comments

The English are famous for their all-day breakfast fry-ups, which typically feature a whole bunch of animal products – sausages, bacon, eggs and black pudding – served alongside mushrooms, tomatoes, hash browns, baked beans and fried bread. However, just because you’re passing on eating animals, this doesn’t mean you have to miss out on this traditional English culinary experience. There are so many amazing all-day veggie breakfast options available now, and they’re often far more creative and colourful (and healthy!) than the meat version.

Today I’m sharing a recipe for a delicious vegan cooked breakfast that, as the title suggests, is suitable for serving any time of day. We’ve been enjoying it as an evening meal, but it’s equally perfect as a weekend breakfast, brunch or lunch.

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Hearty Italian Bean Casserole

Published on by Sharon8 Comments

The clock’s have gone back, the evenings are drawing in, and the air is fresh and crisp. I love the beauty of the Autumn season; the changing colours of nature’s palate and crunching my way through piles of golden horse chestnut leaves. The cold and extra layers of clothing… I love less so; but I’m working on it. What makes the foray into the cold that much sweeter however, is the return home to a hearty, warming dinner.

In today’s post, I’m sharing a recipe for an Italian bean casserole that’s just perfect for the cold weather seasons. It’s hearty, warming and filling. It’s also packed with lots of immune-boosting nutrients to keep those pesky cold germs at bay.

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