Tag: Budget Vegan Meals

Baked Beans on Toast

The British Classic: Baked Beans on Toast

Published on by SharonLeave a comment

Jump to Recipe

Who doesn’t love a classic? The Great British favourite ‘Baked Beans on Toast’ is the ultimate quick, comforting and nutritious meal. It packs over 20 grams of protein, plenty of complex carbs and fibre for lasting energy, plus a bounty of vitamins, minerals and antioxidants – and all this for just 49p per serving!

Whether you’re whipping it up for breakfast, lunch, or a light dinner, it’s easy to take this humble meal to the next level. Add a drizzle of chilli sauce (or your favourite condiment!) and pair it with a vibrant side salad for an extra pop of flavour and nutritional goodness.

This recipe is part of my ‘3 Healthy Meals for £3 a Day’ series, designed with students and budget-conscious foodies in mind – proof that eating well doesn’t have to cost a fortune!

Ingredient Cost Breakdown

  • ½ can (110g) baked beans in tomato sauce (Waitrose Essential) – 28p 
  • 2 thick slices of multigrain seeded bread (Tesco Finest) – 15p
  • 1 TBSP dairy-free spread (Vitalite) – 6p

Total cost: 49p

Prices listed are for November 2024. I used a mix of Tesco and Waitrose prices as that’s where I do my main grocery shop at the moment.

The Good Stuff

✨ Baked beans in tomato sauce provide plant-based protein and fibre, plus essential nutrients like iron, magnesium, potassium, and B vitamins. The tomato sauce also supplies lycopene, a powerful antioxidant.

✨ Multigrain seeded bread is rich in fibre, healthy fats, protein, and essential nutrients like B vitamins, iron and magnesium, promoting heart health, digestion, and sustained energy.

Baked Beans on Toast

Top Tips & FAQS

Not all cans of baked beans are made the same! Check these tips on how to get the best value and nutrition from your beans:

✨ Check the protein content

Surprisingly this can vary considerably between brands and some contain more sauce than beans! Look for brands with at least 50% beans listed in the ingredients and a minimum of 10g of protein per serving.

✨ Check the sugar and salt content

Some brands of baked beans can be high in sugar and salt, so check the label. Many UK brands use the ‘traffic light’ symbols on the front of the can, so avoid any that have ‘red’ markers.

✨ Avoid brands with artificial additives

Some of the cheapest brands add artificial sweeteners such as maltodextin and glucose fructose syrup, which may negatively impact gut health.

✨ What brand of baked beans would I recommend?

My family’s favourite is Waitrose Essential Baked Beans, which have a great flavour, thick sauce, over 52% bean content and cost just 55p for a 420g can. They provide a whopping 16.4 grams of protein per serving, which is far higher than the more expensive brands! 

✨ Boosting Iron Absorption

Adding a vitamin-C veggie such as red bell pepper, chilli pepper or red cabbage to your meal will help your body to absorb the iron in the beans and bread. Alternatively, enjoy a vitamin-C rich fruit, such as kiwi, orange or strawberries for dessert.

✨ Gluten-free options

Serve the baked beans on a gluten-free bread, which can be found on the ‘Free From’ aisle in UK supermarkets.

Recipe Card

Baked Beans on Toast

Baked Beans on Toast

This British classic is a great option for students or anyone looking for a cheap, quick and nutritious meal. Add your favourite condiments and colourful side salad for an extra pop of flavour and nutrition!
Print Recipe Pin Recipe
Hands on time 5 minutes
Total Time 5 minutes
Course Breakfast, Light Dinner, Lunch
Servings 1

Ingredients
 

  • ½ full size can of baked beans in tomato sauce (110g / 3.88 oz)*
  • 2 thick slices of multigrain seeded bread
  • 1 TBSP dairy-free spread

Suggested accompaniments:

  • Drizzle of sweet chilli sauce, brown sauce or balsamic glaze
  • Mixed salad
  • Dollop of hummus or vegan mayo

Instructions
 

  • Heat the beans in a pan over medium heat. When they begin to bubble, reduce the heat and cook until they are fully heated through and the sauce has thickened to your liking.
  • While the beans are warming, toast the bread and spread with a thin layer of dairy-free spread.
  • Prepare any side salad or accompaniments.
  • When the beans are hot, spoon them over the toasted bread, add a drizzle of your favourite sauce and serve immediately.

Notes

* I use Waitrose Essential Baked Beans. For tips on selecting the best baked beans, see my Tops Tips section above.
Storage: Transfer any leftover beans to an airtight container and refrigerate for up to three days.
Keyword Baked Beans on Toast, Budget Vegan Meals, Easy Vegan Meals, Student Vegan Meals
Tried this recipe?Let us know how it was!

Nutrition breakdown

N.B. The above values are estimates and for illustration purposes only. The actual nutritional values will vary depending on the specific ingredients used. The % Reference Intake (RI) will also vary depending on your age, gender, height, BMI, level of activity and other personal variables.

Do you love baked beans on toast? If so, I’d love to hear about your favourite sauces and condiments! My personal favourite is sweet chilli sauce 🌶 Share your creations and tag them with #bitofthegoodstuff on social media – I’d love to see them! You can also connect with me directly on Instagram, Facebook, Pinterest.

With love,

Sharon xx

Vegan Chocolate Porridge with ‘Pick n Mix’ Topper

Published on by SharonLeave a comment

Jump to Recipe

Starting your day with a bowl of chocolate porridge feels like such a treat! But this delicious breakfast is packed with nutrients and slow-release energy to keep you fuelled all morning. Plus, it’s super affordable, costing just 84p per bowl.

Porridge is quick and easy to make from scratch, so there’s no need to buy those expensive individual sachets. Follow the simple steps below for a decadent vegan breakfast that’s ready in under 5 minutes!

This recipe is part of my 3 Healthy Meals for £3 a Day series, making eating well affordable and easy.

Ingredient Cost Breakdown

Porridge:

  • 50g / ½ cup rolled porridge oats (Quaker) – 12p
  • 1 TBSP cocoa powder (Tesco) – 7p
  • 250ml / 1 cup fortified soya milk (Tesco Longlife) – 31p

Topping:

  • 6 walnut halves (Tesco) – 18p
  • 6 whole almonds (Tesco Aasani) – 7p
  • ½ TBSP sunflower seeds (Tesco) – 3p
  • ½ TBSP pumpkin seeds (Tesco) – 3p
  • 1 TBSP mixed dried fruit (Tesco) – 3p

Cost per serving: 84p

Prices listed are for November 2024, sourced from Tesco where I do my main grocery shop at the moment.


I love to top my porridge with a mix of nuts, seeds and dried fruit. Not only does it provides lots of lovely textures, but it also boosts the nutrient density of the breakfast bowl adding more protein, healthy fats, vitamins, minerals and antioxidants. My go-to mix includes walnuts, almonds, sunflower and pumpkin seeds, and mixed dried fruit. You can easily switch it up or use whatever you have on hand. You can even use a different combination each day to keep your porridge fresh and exciting!

I store my nuts, seeds and dried fruit in recycled glass jars and use them like the ‘Pick n Mix’ breakfast bars you get in hotels. It’s a fun setup that’s also great for making your own Trail Mix snacks.

Dried Cranberries

The Good Stuff

This breakfast bowl packs in plenty of nutritious ingredients:

✨ Oats are rich in protein, fibre (particularly beta-glucan), complex carbs, B vitamins and minerals such as magnesium, zinc and iron, promoting sustained energy, heart health and overall wellness.

✨ Cocoa contains iron, magnesium and antioxidants (especially flavonoids), which support heart health, brain function, and immune defence.

✨ Soya milk is a protein-rich plant milk, with 3.4g of protein per 100g (the same as dairy milk), while low in saturated fat. When fortified, soya milk provides essential nutrients like calcium, vitamin D and vitamin B12, supporting heart health and bone strength. 

✨ Walnuts are one of the most nutrient-dense nuts, rich in healthy omega-3 essential fatty acids, protein, fibre, antioxidants, vitamin E, and essential minerals, supporting heart health and brain function.

✨ Almonds are another nutrient-dense nut, providing protein, healthy fats, fibre, antioxidants, vitamin E, magnesium, and calcium, supporting heart, bone and skin health.

✨ Sunflower seeds are rich in healthy fats, protein, fibre, vitamin E, magnesium, selenium, and antioxidants, supporting heart health, and promoting skin and immune health.

✨ Pumpkin seeds are rich in healthy fats, protein, fibre, antioxidants, and essential minerals like magnesium, zinc and iron, promoting heart, immune, and bone health.

✨ Dried fruit is a concentrated source of fibre, vitamins, minerals, and natural sugars, supporting digestive health and energy levels. They should be consumed in moderation though, due to their high sugar content.

Vegan Chocolate Porridge

Top Tips & FAQS

What kind of oats work best? 

Quick-cooking rolled oats are ideal for making a quick, creamy porridge. UK brands often label these as “porridge oats.” My family’s favourite is Quaker Rolled Oats, which have a fine oat flake that cooks quickly and can also be eaten as Instant Oats. It’s worth trying out a few brands to find your own personal favourite!

What plant milk works best? 

You can use any plant milk – each offers a slightly different flavour and texture. We are lucky in the UK to have a huge array of plant milks available in our supermarkets both in the chiller cabinets and on the ambient (long life) aisles, so have fun experimenting and finding your personal favourite!

My family prefers Waitrose or Tesco long-life sweetened soya milk for porridge. It has a creamy texture, a lovely subtle flavour (not overly sweet) and offers protein levels similar to dairy milk (around 3.4g per 100g). It’s great value too. In Waitrose, it’s currently £1.30 per litre; in Tesco, £1.25 per litre.

How do I achieve the right consistency for porridge? 

I use a 1:2 ratio of oats to milk (½ cup of oats to 1 cup of milk), however everyone has their own preferences for porridge consistency. Some people love thick porridge that a spoon can stand up in; others prefer runny porridge. You can easily adjust the consistency of your porridge by adding more milk to make it runnier; or cooking for longer to make it thicker. Porridge thickens up a lot as it cools, so always factor this in.

Boosting iron absorption

Pairing your oat bowl with a piece of vitamin C-rich fruit or a small glass of orange juice will significantly increase iron absorption from the oats and nuts.

Gluten-free options

Certified gluten-free porridge oats can be found on the ‘Free From’ aisles in UK supermarkets. They tend to be more like jumbo oats so may require a slightly longer cooking time.

Recipe Card

Vegan Chocolate Porridge with ‘Pick n Mix’ Topper

Indulgent yet nutritious, this porridge bowl is quick, affordable, and packed with energy to fuel your morning!
Print Recipe Pin Recipe
Hands on time 5 minutes
Total Time 5 minutes
Course Breakfast
Servings 1

Ingredients
 

  • 50 g / ½ cup rolled porridge oats*
  • 1 TBSP cocoa powder
  • 250 ml / 1 cup fortified soya milk or other plant milk
  • Syrup or brown sugar optional, to taste

Pick n Mix Topping:

  • 6 walnut halves
  • 6 whole almonds
  • ½ TBSP sunflower seeds
  • ½ TBSP pumpkin seeds
  • 1 TBSP mixed dried fruit

Instructions
 

Microwave method:

  • Add the oats and cocoa powder to a microwaveable bowl and stir to combine.
  • Stir in the milk. 
  • Microwave on full power for 2 minutes, then carefully remove (the bowl will be very hot). Stir through and if it’s starting to thicken, it’s ready. If not, microwave for another 30 seconds and check again
  • Leave to rest for a minute (it will thicken up as it cools).

Stovetop method:

  • Add the oats and cocoa powder to a saucepan over medium heat and stir through to combine.
  • Stir in the milk.
  • Bring to a gentle boil, then reduce to low heat, stirring until the porridge begins to thicken.
  • Remove from heat, transfer to a bowl, and let it cool slightly. 

Add your toppings:

  • Taste test and add a drizzle of syrup or sprinkle of brown sugar, if desired.
  • Sprinkle on your ‘Pick n Mix’ toppings and tuck in.

Notes

tsp = teaspoon | TBSP = tablespoon
* I use Quaker Rolled Porridge Oats.
Keyword Budget Vegan Meals, Student Vegan Meals, Vegan Breakfast, Vegan Oatmeal, Vegan Porridge
Tried this recipe?Let us know how it was!

Nutrition breakdown

N.B. The above values are estimates and for illustration purposes only. The actual nutritional values will vary depending on the specific ingredients used. The % Reference Intake (RI) will also vary depending on your age, gender, height, BMI, level of activity and other personal variables.

Pin for later ⬇️

Vegan Chocolate Porridge with ‘Pick n Mix’ Topper

If you make this Vegan Chocolate Porridge, I’d love to hear your feedback and any suggestions for adaptations. Tag your photos with #bitofthegoodstuff on social media – I’d love to see them! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Vegan Chocolate Instant Oat Bowl with ‘Pick n Mix’ Topper

Published on by SharonLeave a comment

Jump to Recipe

Start your day with this delicious, nutrient-packed and energising oat bowl that’s quick to prepare and budget-friendly too, costing just 72p per serving!

Oats are a fantastic breakfast choice, rich in protein, fibre, and complex carbs that provide long-lasting energy. Not only are oats budget-friendly, but they’re also wonderfully versatile – perfect for a super speedy oat bowl like this one, or prepped the night before for a convenient grab-and-go breakfast. And as the weather cools, a warm bowl of porridge becomes pure comfort food!

This recipe is part of my 3 Healthy Meals for £3 a Day series, perfect for anyone seeking easy, nutritious, and budget-friendly plant-based meals.

Ingredient Cost Breakdown

Oat Bowl

  • 50g / ½ cup quick-cooking rolled porridge oats (Quaker) – 12p
  • 2 tsp cocoa powder (Tesco) – 4p
  • 180 ml / ¾ cup fortified soya milk (Tesco Longlife Sweetened) – 22p

‘Pick n Mix’ Topping:

  • 6 walnut halves (Tesco) – 18p
  • 6 whole almonds (Tesco Aasani) – 7p
  • ½ TBSP sunflower seeds (Tesco) – 3p
  • ½ TBSP pumpkin seeds (Tesco) – 3p
  • 1 TBSP mixed dried fruit (Tesco) – 3p

Cost per serving: 72p

Prices listed are for November 2024, sourced from Tesco where I do my main grocery shop at the moment.

Topping your oats with a mix of nuts and seeds is a fantastic way to add extra protein and healthy fats, which will help keep you feeling fuller for longer. I also love to add some dried fruit for sweetness and an extra boost of vitamins and antioxidants.

Inspired by hotel breakfast buffets, I keep my nuts, seeds and dried fruits in glass jars, creating a ‘Pick n Mix’ breakfast bar setup that makes mornings fun and convenient – and it’s great for putting together your own Trail Mix for snacking on the go!

Dried Cranberries

The Good Stuff

This breakfast bowl packs in plenty of nutritious ingredients:

✨ Oats are rich in protein, fibre, complex carbs, and B vitamins, promoting sustained energy, heart health, and overall wellness.

✨ Cocoa is rich in antioxidants like flavonoids, along with magnesium and iron, helping improve heart health, mood, and brain function.

✨ Soya milk is a protein-rich plant milk, with 3.4g of protein per 100g (the same as dairy milk), while low in saturated fat. When fortified, soya milk provides essential nutrients like calcium, vitamin D and vitamin B12, supporting heart health and bone strength. 

✨ Walnuts are nutrient-dense, providing healthy omega-3 fatty acids, protein, fibre, and essential minerals like magnesium, copper, and manganese, all of which support heart health and brain function.

✨ Almonds are another nutrient-dense nut, rich in protein, healthy fats, fibre, vitamin E, magnesium, calcium, and antioxidants, supporting heart, bone and skin health.

✨ Sunflower seeds are rich in healthy fats, protein, fibre, and essential nutrients like vitamin E, magnesium, and selenium, supporting heart health, skin health, and immune function.

✨ Pumpkin seeds are rich in healthy fats, protein, fibre, antioxidants, and essential minerals like magnesium, zinc and iron, promoting heart, immune, and bone health.

✨ Dried fruit is a concentrated source of fibre, vitamins, minerals, antioxidants and natural sugars, supporting digestive health and energy levels. They should be consumed in moderation though, due to their high sugar content.

Vegan Chocolate Instant Oat Bowl

Top Tips & FAQS

What kind of oats work best? 

Quick-cooking rolled oats are ideal, as they’re softer and faster to prepare. My family loves Quaker Rolled Oats for their fine consistency, making them perfect for instant oat bowls. I would recommend avoiding the cheapest brands as the oats can be a bit tough and ‘husky’.

How do I soften my oats if they are too chewy?

Leave them to soak in milk for 10-12 minutes and this will help soften them up to a creamy consistency.

What kind of plant milk works best? 

You can use any kind of plant milk! My family’s favourite for breakfast bowls is Waitrose or Tesco long-life sweetened soya milk, which offers protein levels similar to dairy milk (around 3.4g per 100g). Plus its subtle sweetness means we don’t need to add any extra syrup or sugar.

Boosting iron absorption 

Pairing your oat bowl with a piece of vitamin C-rich fruit or a small glass of orange juice will help increase iron absorption from the oats and nuts.

Gluten-free options

Certified gluten-free porridge oats can be found on the ‘Free From’ aisles in UK supermarkets. They tend to be more like jumbo oats so may need soaking in milk for a while to soften them up.

Recipe Card

Vegan Chocolate Instant Oat Bowl with ‘Pick n Mix’ Topper

A delicious, energising vegan breakfast that’s quick to prepare and budget-friendly too!
Print Recipe Pin Recipe
Hands on time 2 minutes
Total Time 2 minutes
Course Breakfast
Servings 1

Ingredients
 

Instant oat bowl:

  • 50 g / ½ cup quick-cooking rolled porridge oats*
  • 2 tsp cocoa powder
  • 180 ml / ¾ cup fortified soya milk or other plant milk
  • drizzle of syrup or sprinkle of unrefined sugar optional, to taste

‘Pick n Mix’ topping:

  • 6 walnut halves
  • 6 whole almonds
  • ½ TBSP sunflower seeds
  • ½ TBSP pumpkin seeds
  • 1 TBSP mixed dried fruit

Instructions
 

  • Add the oats and cocoa powder to a bowl and stir through to combine.
  • Stir in the milk. Taste test and adjust the sweetness levels by adding a drizzle of syrup or sprinkle of sugar, if desired.
  • Add your ‘Pick n Mix’ toppings and tuck in!

Notes

tsp = teaspoon | TBSP = tablespoon
* I use Quaker Rolled Oats; they have the ideal consistency for these instant oat bowls.
Keyword Budget Vegan Meals, Easy Vegan Meals, Instant Oat Bowl, Student Vegan Meals, Vegan Breakfast
Tried this recipe?Let us know how it was!

Nutrition breakdown

N.B. The above values are estimates and for illustration purposes only. The actual nutritional values will vary depending on the specific ingredients used. The % Reference Intake (RI) will also vary depending on your age, gender, height, BMI, level of activity and other personal variables.

Pin for later ⬇️

Vegan Chocolate Instant Oat Bowl with ‘Pick n Mix’ Topper

If you make this Vegan Instant Oat Bowl, I’d love to hear your feedback and any suggestions for adaptations. Tag your photos with #bitofthegoodstuff on social media – I’d love to see them! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Simple Vegan Overnight Oats with ‘Pick n Mix’ Topper

Published on by SharonLeave a comment

Jump to Recipe

Dedicate just two minutes before bed to prep your breakfast and in the morning you’ll have a delicious bowl of creamy oats waiting for you! This vegan oat bowl is packed with nutritional goodness and slow-release energy to keep you fuelled all morning, and costs just 69p per serving!

This recipe is part of my 3 Healthy Meals for £3 a Day series, perfect for anyone seeking easy, nutritious, and budget-friendly meals.

Ingredient Cost Breakdown

Overnight oats:

  • ½ cup / 50g rolled oats (Quaker) – 12p
  • pinch of ground sweet cinnamon (Tesco) – 1p
  • ¾ cup / 180ml soya milk (Tesco Longlife Sweetened) – 22p

‘Pick n Mix’ Topping:

  • 6 walnut halves (Tesco) – 18p
  • 6 whole almonds (Tesco Aasani) – 7p
  • ½ TBSP sunflower seeds (Tesco) – 3p
  • ½ TBSP pumpkin seeds (Tesco) – 3p
  • 1 TBSP mixed dried fruit (Tesco) – 3p

Cost per serving: 69p

Prices listed are for November 2024, sourced from Tesco where I do my main grocery shop at the moment.

Topping your overnight oats with a mix of nuts and seeds is a great way to boost protein and healthy fats, which will help keep you feeling fuller for longer. Each nut and seed offers its own unique nutrient properties, which is why I like to add a mix to my oat bowls. I also love to add some dried fruit for sweetness and an extra boost of vitamins and antioxidants. 

I store my nuts, seeds and dried fruit in recycled glass jars and use them like the ‘Pick n Mix’ breakfast bars you get in hotels. It’s a fun setup that’s also great for making your own Trail Mix snacks!

Dried Cranberries

The Good Stuff

This oat bowl is packed full of nutritional goodness:

✨ Oats are rich in protein, fibre, complex carbs, B vitamins and minerals like magnesium, zinc and iron, promoting sustained energy, heart health and overall wellness.

✨ Cinnamon contains powerful antioxidants (polyphenols) that have anti-inflammatory properties. It also helps to regulate blood sugar levels.

✨ Soya milk is a protein-rich plant milk, with 3.4g of protein per 100g (the same as dairy milk), while low in saturated fat. When fortified, soya milk provides essential nutrients like calcium, vitamin D and vitamin B12, supporting heart health and bone strength. 

✨ Walnuts are one of the most nutrient-dense nuts, rich in healthy omega-3 essential fatty acids, protein, fibre, antioxidants, vitamin E, and essential minerals, supporting heart health and brain function.

✨ Almonds are another nutrient-dense nut, providing protein, healthy fats, fibre, antioxidants, vitamin E, magnesium, and calcium, supporting heart, bone and skin health.

✨ Sunflower seeds are rich in healthy fats, protein, fibre, vitamin E, magnesium, selenium, and antioxidants, supporting heart health, and promoting skin and immune health.

✨ Pumpkin seeds are rich in healthy fats, protein, fibre, antioxidants, and essential minerals like magnesium, zinc and iron, promoting heart, immune, and bone health.

✨ Dried fruit is a concentrated source of fibre, vitamins, minerals, antioxidants and natural sugars, supporting digestive health and energy levels. They should be consumed in moderation though, due to their high sugar content.

Simple Vegan Overnight Oats

Top Tips & FAQS

What kind of oats work best? 

Rolled oats are the best for overnight oats as they soak up the liquid overnight and develop a creamy texture. Quaker rolled porridge oats are my personal favourite. 

How do I achieve the right consistency? 

I use a 1:1.5 ratio of oats to milk (½ cup of oats to ¾ cup of milk). It may look runny at first, but by morning, the oats will have soaked up the milk. I find that using less milk than this produces a consistency that is thicker but a bit ‘gloopy’.

What kind of plant milk works best? 

You can use any plant milk – each offers a slightly different flavour and texture. We are lucky in the UK to have a huge array of plant milks available in our supermarkets both in the chiller cabinets and on the ambient (long life) aisles, so have fun experimenting and finding your personal favourite!

Soya milk is my family’s favourite for breakfast bowls as it’s protein-rich (around 3.4g per 100g; the same as dairy milk). We especially like the Tesco and Waitrose long-life sweetened soya milks as they have a lovely subtle flavour (not overly sweet). It’s great value too. In Waitrose, it’s currently £1.30 per litre; in Tesco, £1.25 per litre.

How do I sweeten overnight oats? 

I recommend tasting your oats in the morning to see if they need sweetening. If so, add a drizzle of syrup or sprinkle of brown sugar. 

Boosting iron absorption

Having a piece of vitamin C-rich fruit or a small glass of orange juice with your breakfast will help your body absorb the iron in the oats and nuts.

Gluten-free options

Certified gluten-free porridge oats can be found on the ‘Free From’ aisles in UK supermarkets.

Recipe Card

Simple Vegan Overnight Oats with ‘Pick n Mix’ Topper

Dedicate just two minutes before bed and you’re set up for a delicious, nutritious breakfast the next morning!
Print Recipe Pin Recipe
Hands on time 2 minutes
Total Time 2 minutes
Course Breakfast
Servings 1

Ingredients
 

Overnight oats:

  • ½ cup / 50g rolled porridge oats*
  • pinch of ground sweet cinnamon
  • ¾ cup / 180ml fortified soya milk or preferred plant milk

‘Pick n Mix’ Topping:

  • 6 walnut halves
  • 6 whole almonds
  • ½ TBSP sunflower seeds
  • ½ TBSP pumpkin seeds
  • 1 TBSP mixed dried fruit

Instructions
 

  • Add the oats and cinnamon to a bowl or jar. (Recycled jam jars work great!)
  • Pour in the milk and stir to combine.
  • Cover with a lid and refrigerate overnight.
  • In the morning, stir through and taste test. Sweeten with a drizzle of syrup or sprinkling of brown sugar, if desired. 
  • Serve cold, or heat in the microwave for 1 minute if you prefer warm oats (be sure to use a microwave-safe container).
  • Add your toppings and enjoy!

Notes

tsp = teaspoon | TBSP = tablespoon. 

* I use Quaker Rolled Porridge Oats
Keyword Budget Vegan Meals, Easy Vegan Meals, Overnight Oats, Student Vegan Meals, Vegan Breakfast
Tried this recipe?Let us know how it was!

Nutrition breakdown

N.B. The above values are estimates and for illustration purposes only. The actual nutritional values will vary depending on the specific ingredients used. The % Reference Intake (RI) will also vary depending on your age, gender, height, BMI, level of activity and other personal variables.

Pin for later ⬇️

Simple Vegan Overnight Oats with ‘Pick n Mix’ Topper

If you make these Simple Vegan Overnight Oats, I’d love to hear your feedback and any suggestions for adaptations. Tag your photos with #bitofthegoodstuff on social media – I’d love to see them! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Mexican Beans in Crunchy Taco Shells

Quick & Easy Mexican Bean Tacos

Published on by SharonLeave a comment

Jump to Recipe

In today’s post, I’m sharing my family’s favourite Saturday night Mexican Bean Tacos. This recipe is just perfect for when you need something quick and easy to prepare. It’s so tasty and filling! And even though my family has eaten this meal hundreds of times now, we still look forward to it every weekend. There is something really fun and satisfying about biting into a crispy taco shell!

Mexican Beans in Crunchy Taco Shells

For speed and ease, we use a can of mixed beans in spicy tomato sauce and add some extra kidney beans, veggies and seasoning mix to make one delicious and nutritious taco filling. 

This is one of Mark’s ‘signature’ dishes and Lucien is also a dab hand at making it too. It’s super easy to make so definitely one to encourage the kids to get involved in. They may need some help filling the taco shells but, after years of practice at perfecting them, Mark happily shares his ‘pro tip’ in the recipe notes section below.

Recipe Card

Mexican Beans in Crunchy Taco Shells

Quick & Easy Mexican Bean Tacos

This recipe is perfect for nights when you need to make something quick and easy. It’s my family’s favourite Saturday night meal and even though we’ve eaten it hundreds of times now, we still always look forward to it. There is something really fun and satisfying about biting into a crispy taco shell, and the bean filling is delicious, nutritious and filling!
Print Recipe Pin Recipe
Hands On Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine Mexican
Servings 3

Ingredients
 

  • ½ TBSP olive oil
  • 1 red onion diced
  • 1 sweet Romano or red bell pepper deseeded and diced
  • 125 g / 1½ cups chestnut (crimini) mushrooms diced
  • 400 g / 14 oz can Taco mixed beans (aka ‘Mixed Beans in a Spicy Tomato Sauce’*)
  • 400 g / 14 oz can kidney beans (or black beans) rinsed and drained
  • 3 tsp taco or fajita spice mix**
  • 12 crunchy corn taco shells

Suggested accompaniments

  • Romano lettuce shredded
  • Dollop of hummus or mayonnaise

Instructions
 

  • Pre-heat the oven to 200C / 400F.
  • Gently heat the oil in a large frying pan (skillet).
  • Fry the onions on medium heat until they start to soften. Add the pepper and mushrooms and continue cooking until the mushrooms have started to release their liquid. Add the taco beans (with sauce) and kidney beans. Sprinkle in some taco/fajita spice mix and stir through. Simmer on medium heat, stirring now and then until the sauce has thickened. Taste test and adjust the seasoning to suit.
  • When the beans are almost ready, arrange the taco shells upside down in a deep sided oven tray. Bake in the oven until they have crisped up (we tend to leave them in longer than the packet instructions… usually about 5 minutes at 200C fan).
  • When ready, divide the mixture between the taco shells [see Note *** for Mark's Pro Tip]. Arrange four in each bowl and tuck some salad leaves down the sides. Finish with a dollop of hummus or mayonnaise and serve.
  • The tacos are best eaten immediately (otherwise they go soggy). Any leftover bean filling can be stored in an airtight container in the fridge for up to three days.

Notes

* We used Tesco Taco beans in spicy tomato sauce
** Our favourite is Old El Paso Smoky BBQ Fajita seasoning mix
*** Pro tip from Mark – leave the taco shells in the hot tray while you fill them as this keeps them warm and crispy.
Keyword Budget Vegan Meals, Easy Vegan Meals, Family Friendly, Gluten-Free, Student Vegan Meals, Vegan, Vegan Dinners, Vegan Recipe
Tried this recipe?Let us know how it was!

Nutritional Breakdown

N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.

Pin for later ⬇️

Mexican Beans in Crunchy Taco Shells

If you try these Mexican Bean Tacos, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

Spanish Veggie Paella

Veggie Paella (Easy, One-Pot, Vegan)

Published on by Sharon9 Comments

Jump to Recipe

Looking for a nourishing one-pot meal that’s bursting with colour? This Spanish Veggie Paella is one of our absolute favourites! Packed with fresh vegetables, warming spices, and protein-rich nuts, it’s wholesome, satisfying, and incredibly simple to make. No need for multiple pots or fancy ingredients—just a single pan and a few pantry staples. Easy prep, easy clean-up!

When Lil’ L was four years old, we took a trip to the beautiful island of Majorca. It was there that he had his first encounter with paella—the enormous pans filled with mussels and crab claws left quite the impression! Thankfully, the restaurant also offered a veggie version, which was just as vibrant and flavourful, minus the seafood. Back home, I couldn’t wait to recreate the dish, and I was thrilled to discover how quick and easy it was to make. This version has become a firm family favourite!

Spanish Veggie Paella

Recipe Card

Spanish Veggie Paella

Spanish Veggie Paella

This Spanish-inspired vegan paella is bursting with colourful veggies, fragrant spices, and crunchy nuts. Easy to make in one pot, it’s perfect for a fuss-free midweek dinner.
Print Recipe Pin Recipe
Hands-on time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mediterranean, Plant-Based, Spanish, Vegan
Servings 4

Ingredients
 

  • 1 TBSP olive oil
  • 1 large brown onion (160g) finely diced
  • 2 tsp minced garlic
  • 1 red bell pepper (200g) deseeded and diced
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 300 g / 1⅓ cups Spanish paella rice
  • pinch of saffron* or substitute with ¼ tsp ground turmeric
  • 1 medium tomato (100g) diced
  • 1 litre / 4 cups hot vegetable stock (broth)
  • handful of fine green beans (about 100g) trimmed and halved
  • 6 –8 baby corn
  • 80 g / ½ cup cashews
  • salt to taste
  • ground black or cayenne pepper to taste
  • 16 black pitted olives
  • sprinkling of green nori flakes or dried parsley
  • 35 g / ⅓ cup toasted flaked almonds

Instructions
 

  • Infuse the saffron in a little hot water and prepare the vegetable stock.
  • In a large, deep-sided frying pan (skillet), gently heat the oil. Add the onion and cook until soft. Meanwhile, chop the remaining vegetables.
  • Add the garlic, bell pepper, cumin, and paprika. Cook for a minute, adding a splash of water if needed to prevent sticking.
  • Stir in the rice and saffron (or turmeric), followed by the tomato and hot stock. Bring to the boil, then reduce heat and simmer uncovered for 10 minutes.
  • Add the green beans, baby corn, and cashews. Simmer for another 10 minutes. Stir regularly towards the end of the cooking time. Add a little more stock or water, if needed.
  • While the rice is cooking, prepare any side dishes. (My family loves to serve this paella with some Crispy Garlic Bread, Toasted Tortilla Chips, or a large bowl of Crispy Kale).
  • Once the rice is tender but still has a slight bite, remove from the heat. Season to taste with salt and pepper.
  • Serve on warm plates with a scattering of olives, nori flakes or parsley, and toasted flaked almonds.

Notes

* Saffron gives paella its classic golden hue and nutty aroma, but it can be pricey. For a budget-friendly alternative, substitute with ½ tsp ground turmeric.
Storage Instructions:
Store leftovers in the fridge and eat within 24 hours. As with all rice dishes, make sure the rice is cooled quickly and refrigerated within an hour.
Keyword easy one-pot meal, easy vegan dinner, one pot vegan dinner, plant-based dinner, Spanish rice dish, vegan paella, veggie paella
Tried this recipe?Let us know how it was!

If you try this recipe, I’d love to hear how it went! Share your thoughts in the comments or tag me on social media using #bitofthegoodstuff or @goodstuffsharon. I always love seeing your creations! 💛 You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

Wishing you a joyful week!

With love,

Sharon xx