Tag: dairy-free

Easy Vegan Chilli Non Carne

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This easy vegan chilli is a hearty, satisfying meat-free version of the Mexican classic Chilli Con Carne. It’s quick to prepare, perfect for batch cooking and costs just £1 per portion!

This recipe is part of my 3 Healthy Meals for £3 a Day series, designed for students and anyone looking for cheap, easy and delicious plant-based meals.

Ingredient Cost Breakdown

  • ½ medium onion (60g) (Tesco) – 6p
  • 1 tsp minced garlic (Very Lazy Chopped Garlic) – 3p
  • 1 small carrot (60g) (Tesco) – 4p
  • 5 medium mushrooms (100g) (Tesco) – 30p
  • 1 TBSP tomato puree (Tesco Growers Harvest) – 5p
  • 1 tsp dried oregano (Tesco) – 5p
  • ½ tsp ground cumin (East End) – 1p
  • ½ tsp chilli powder (Tesco) – 2p
  • 1 TBSP low sodium soy sauce (Tesco) – 7p 
  • 400g / 14 oz can Italian vine-ripened chopped tomatoes (Tesco) – 47p
  • 400g / 14 oz can kidney beans (Tesco Growers Harvest) – 33p
  • 1 tsp cocoa powder (Tesco) – 2p
  • 100g / 3½ oz meat-free mince (Tesco Plant Chef) – 37p

Serve with:

  • 120g / ⅔ cup brown rice (Tesco) – 17p

Total cost: £1.99

Cost per serving: £1.00

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

The Good Stuff

This chilli packs in plenty of nutritious ingredients:

✨ Onions are rich in antioxidants, vitamins and fibre supporting the immune system, heart health and offering anti-inflammatory benefits.

✨ Garlic is rich in vitamins C and B6, manganese, and sulfur compounds like allicin, providing antioxidant, anti-inflammatory, and immune-boosting benefits.

✨ Carrots are rich in antioxidant beta-carotene (which converts to vitamin A), fibre, vitamin K, and potassium, supporting eye health, immune function, and heart health.

✨ Mushrooms packed with B vitamins, selenium, copper, and antioxidants, beneficial for brain health and immunity.

✨ Tomatoes are rich in vitamins C and K, potassium, and the antioxidant lycopene, which supports immune health, heart health, and may reduce the risk of certain cancers.

✨ Dried herbs and spices are concentrated in antioxidants, vitamins like A, C, and K, and minerals such as iron and calcium, which can support immune health, heart health and reduce inflammation.

✨ Kidney beans are a good source of plant-based protein, fibre, complex carbs and essential nutrients like iron, magnesium and potassium, supporting heart health, digestion, and blood sugar regulation.

✨ Soya mince is rich in plant-based protein, healthy fats, fibre, and essential nutrients like iron, calcium, and B vitamins, supporting muscle health and heart health. It also contains special compounds called isoflavones that have antioxidant and anti-inflammatory properties and also support hormone balance.

✨ Brown rice is a whole grain, rich in complex carbs, fibre, and essential nutrients like magnesium, phosphorus, selenium, and B vitamins, supporting heart health, digestion, and energy metabolism.

Top Tips & FAQs

What is the key to a really good home-made chilli? 

For me, the key is to make sure it has plenty of depth of flavour. To get that rich, umami flavour we associate with Mexican chilli, I like to use a combination of mushrooms, soy sauce and cocoa powder. It’s important to allow the chilli to simmer for at least 30 minutes (ideally 40 to 60 minutes) to help the flavours to meld and become richer. 

Don’t skimp on the can of chopped tomatoes 

I highly recommend using a quality can of Italian, vine-ripened tomatoes, whenever possible. The cheapest cans of tomatoes can lack flavour and be incredibly acidic, requiring a lot of sugar to balance them out.

How do we get the ‘chewy’ texture in vegan alternatives to chilli con carne?

Meat-free minces are perfect for this dish, and home-made options like ‘tofu crumbles’ are an excellent whole-food choice. You can check out my Tofu Crumbles recipe here. They’re so easy to make!

Can I recommend a store-bought meat-free mince?

My personal favourite is Tesco Plant Chef frozen mince, which has a good texture and doesn’t contain any artificial additives. It’s budget-friendly too, costing just £1.69 for 450g (in November 24).

Meat-free minces are now widely available in UK supermarkets and health food shops. You’ll find them in the plant-based chiller and freezer cabinets, as well as dehydrated minces on the ambient aisles. I recommend trying a few out and seeing which is your favourite. Interestingly, own-brand supermarket frozen veggie minces tend to be the cheapest, but also contain the least additives!

If you have a soya allergy, you can use a quorn or pea-based mince instead.

Gluten-Free Options 

For a gluten-free version, ensure your veggie mince and soy sauce are gluten-free. Tamari is a great soy sauce alternative. My tofu crumbles recipe can easily be made gluten free.

Recipe Card

Easy Vegan Chilli Non Carne

This vegan chilli is a hearty, satisfying meat-free version of the Mexican classic Chili con carne. It's quick to prepare, freezer friendly and perfect for batch cooking.
Print Recipe Pin Recipe
Hands on time 20 minutes
Total Time 50 minutes
Course Dinner
Cuisine Mexican
Servings 2

Ingredients
  

  • 1 TBSP oil
  • ½ medium onion (60g) finely diced
  • 1 tsp minced garlic
  • 1 small carrot (60g) finely grated
  • 5 medium mushrooms (100g) finely diced
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp chilli powder or to taste*
  • 1 TBSP tomato puree (paste)
  • 100 g / 3½ oz meat-free mince (or home-made tofu crumbles)**
  • 400 g / 14 oz can Italian vine-ripened chopped tomatoes
  • 400 g / 14 oz can kidney beans rinsed and drained***
  • 1 TBSP low sodium soy sauce
  • ½ tsp salt
  • 1 TBSP brown sugar
  • 1 tsp cocoa powder

Serve with:

  • 120 g / ⅔ cup uncooked brown rice or 360g / 2⅓ cups cooked rice****

Optional Toppings

  • Avocado slices or guacamole
  • Dollop of vegan mayonnaise, sour cream or plain yoghurt

Instructions
 

  • Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook until the onion is soft and translucent (3-5 minutes). 
  • Add the grated carrot, diced mushrooms, oregano, cumin and chilli powder. Continue cooking for another 3-5 minutes until the mushrooms start to release their liquid.
  • Add the tomato puree and meat-free mince, stirring to combine.
  • Add the chopped tomatoes, kidney beans, soy sauce, salt, brown sugar, and ½ cup (120ml) water. (If you are doubling the recipe I find this amount of water is still sufficient). Stir through, then bring to a gentle boil. Partially cover with a lid, and cook for at least 30 minutes (preferably 40-60 minutes), stirring occasionally.
  • Remove from the heat and stir in the cocoa powder. Leave to rest for 5 minutes. Taste test, and adjust the seasoning to suit. 
  • Arrange in bowls with rice and your favourite chilli toppings, and it’s ready to serve!

Notes

tsp = teaspoon | TBSP = tablespoon.  
* If serving to children (or those who prefer milder spice levels), start with ½ tsp of mild chilli powder then add more chilli once the mild portions have been served. 
** Frozen mince can be added straight into the pan. If you are using a dehydrated veggie mince (such as TVP), it will need rehydrating in some hot stock before it’s added to the chilli. If you are preparing your own tofu crumbles, add them to the pan as soon as they are ready. They only need about 5 minutes of simmering in the chilli in order to soak up some of the sauce.
*** To rinse the beans, place them in a fine mesh sieve and rinse under the cold water tap until the water runs clear. Rinsing the beans will help to reduce the risk of bloating.
**** For convenience, you can use microwavable wholegrain rice. I would recommend transferring it to a glass dish before microwaving. 
Storage tips: Any leftover chilli will keep for 2 days in an airtight container in the fridge and 2 months in the freezer. (If using store-bought meat-free mince be sure to check the instructions on the packet). Refrigerate any leftover rice within 1 hour of cooking and consume within 24 hours (this is the advice of the British Food Standards Agency). 
Keyword Budget Vegan Meals, Easy Vegan Meals, Family Friendly Meals, Student Vegan Meals, Vegan Chilli

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 ⬇️

If you make this Easy Vegan Chilli, 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,

Quick & Easy Vegan Chow Mein

Published on by SharonLeave a comment

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Craving a takeaway classic without the cost or compromise? This Quick & Easy Vegan Chow Mein delivers bold flavours, chewy noodles and vibrant veggies—all for just £1.55 or less per portion!

Ready in 35 minutes, it’s a budget-friendly delight that’s part of my 3 Healthy Meals for £3 a Day series. Trust me, this homemade version will have you ditching the takeaway menu for good!

Ingredient Cost Breakdown

Chow Mein Sauce
2 TBSP reduced salt soy sauce (30 ml) (Tesco) – 15p
2 TBSP toasted sesame oil (30 ml) (Tesco) – 31p
1 TBSP sweet chilli sauce (15 ml) (Sweet Dragon) – 8p 
1 tsp malt vinegar (5 ml) (Tesco) – 1p 

Stir Fry
140g / 5 oz extra firm plain tofu (Tofoo) – £1.15
½ medium brown onion (60g) (Tesco) – 6p
1 small carrot (60g) (Tesco) – 4p
6 small mushrooms (100g) (Tesco) – 30p
32g / ¼ cup raw cashews (Tesco) – 32p
70g / 1 cup red cabbage (Tesco) – 8p

140g / 5 oz vegan chow mein noodles / or spaghetti (Lucky Boat, 60p / Tesco, 18p)

Total cost: £3.10 / £2.68

Cost per portion: £1.55 / £1.34

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

The Good Stuff

✨ Tofu is rich in plant-based protein, healthy fats, fibre, and essential nutrients like iron, calcium, and B vitamins, supporting muscle health and heart health. It also contains special compounds called isoflavones that have antioxidant and anti-inflammatory properties, and also support hormone balance.

✨ Onions are rich in antioxidants, vitamins and fibre supporting the immune system, heart health and offering anti-inflammatory benefits.

✨ Carrots are rich in beta-carotene (which converts to vitamin A), fibre, vitamin K, potassium, and antioxidants, supporting eye health, immune function, and heart health.

✨ Red cabbage is rich in vitamins C and K, fibre, and antioxidants such as anthocyanins, supporting immune function, bone health, digestion, and providing anti-inflammatory and heart-protective benefits.

✨ Cashews provide heart-healthy fats, protein, fibre, and essential minerals like magnesium, copper, zinc and iron, which support heart health, bone strength, and immune function.

✨ Wheat noodles are a good source of complex carbs, and also contain useful amounts of protein, fibre and essential nutrients like B vitamins, iron and magnesium which support metabolism and energy production. 

Tops Tips

Where to find vegan-friendly chow mein noodles?

Chow mein noodles can contain egg, so be sure to check the ingredient label. I use Lucky Boat No.1 Thick Chow Mein Noodles which are available from Asian supermarkets and online. (I buy mine from Banthon Oriental Supermarket in Bath). 

You may even find it cost-effective to bulk buy noodles and share them with friends or housemates! I recently found a 4kg box on offer at Amazon UK for £14.50, which works out at just 36p per 100g. The noodles have a long shelf life and will keep for at least a year.

If you can’t find vegan chow mein noodles, you can substitute with another wheat noodle. Chinese supermarkets have lots of options, plus wholewheat noodles can be found in most of the larger UK supermarkets.

One easy, budget-friendly option is to use spaghetti! If you boil the spaghetti in water with a little bicarbonate of soda, I find it transforms the flavour of the spaghetti, making it taste a lot more like chow mein noodles! 

How to make a vegan chow mein sauce?

Traditional chow mein sauce isn’t vegan-friendly as it contains oyster sauce and meat broth. I use four simple ingredients that I always have on hand to create a sauce with the same savoury depth: toasted sesame oil, soy sauce, sweet chilli sauce, and vinegar. If using unsweetened chilli sauce, add a teaspoon of sugar or syrup for balance.

Stir fry veggies

I choose to use onion, carrots, mushrooms and red cabbage in this Chow Mein. These add a great variety of savoury flavours and textures, as well as being rich in vitamins, antioxidants and other phytonutrients. Stored in the fridge, the onions, carrots and red cabbage will last a few weeks, so they make a great budget-friendly option that you can use in many different meals. Feel free to add your favourite veggies into this Chow Mein dish though. It’s highly versatile!

Gluten-free options 

For a gluten-free alternative to wheat noodles, try 100% buckwheat noodles. Brands such as Clearspring and King Soba are available from health food shops and online. Swap the soy sauce for tamari, and the malt vinegar for cider or rice vinegar.

Recipe Card

Quick & Easy Vegan Chow Mein

This Vegan Chow Mein is a delicious, easy meal option, perfect for any night of the week. While best served warm, it can be eaten at room temperature too, so any leftovers are great for packing into lunchboxes!
Print Recipe Pin Recipe
Hands on time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine Chinese
Servings 2

Ingredients
  

  • 140 g / 5 oz vegan-friendly chow mein wheat noodles*

Vegan Chow Mein Sauce

  • 2 TBSP reduced salt soy sauce
  • 2 TBSP toasted sesame oil
  • 2 TBSP water
  • 1 TBSP sweet chilli sauce
  • 1 tsp vinegar [cider, malt or rice all work well]

Stir Fry

  • 1 TBSP oil [I use olive]
  • 140 g / 5 oz extra firm tofu drained and cubed
  • ½ medium brown onion (60g) finely sliced
  • 1 small carrot (60g) sliced into matchsticks
  • 6 small mushrooms (100g) sliced
  • 32 g / ¼ cup raw cashews
  • 70 g / 1 cup red cabbage thinly sliced into ribbons**

Instructions
 

  • Prepare a large pan of boiling water. Add the noodles, then remove from the heat. As they start to soften, use a fork to unravel them. Cover with a lid, and leave for about 7-8 minutes, stirring occasionally. When al-dente (firm to the bite), tip into a colander and rinse under the cold water tap to stop the cooking process. Set aside.
  • Prepare the sauce by whisking together the soy sauce, sesame oil, water, sweet chilli sauce, and vinegar in a small bowl. Set aside.
  • Heat 1 TBSP oil in a large non-stick frying pan (skillet) over medium-high heat. Add the tofu cubes and toss to coat in the oil. Leave to cook for a couple of minutes or so, until browned on the underside, then flip the cubes over.  When browned on the second side, transfer to a bowl and set aside.
  • In the same pan, add the onion and stir fry until it starts to brown (add a splash more oil, if needed). Add the carrot, mushrooms, cabbage and cashews, and stir fry until the mushrooms have released their liquid and browned. 
  • Return the tofu to the pan and pour in half of the sauce. Stir fry for a few minutes, then add the noodles and remaining sauce. Stir thoroughly to ensure the noodles are fully coated in the sauce, then continue stir frying until the noodles are heated through.
  • Portion into bowls, and enjoy! 

Notes

tsp = teaspoon | TBSP = tablespoon
* I use Luck Boat No 1 Thick Chow Mein noodles, which are vegan (See my ‘Top Tips’ section above on where to buy them). If you can’t find vegan chow mein noodles, try another wheat noodle, or even spaghetti boiled with 1 TBSP of bicarbonate of soda in 1 litre (4 cups) of water to approximate the taste. For a gluten-free option, try 100% buckwheat noodles.
** I find the easiest way to slice red cabbage thinly is to place it sideways on a chopping board then, holding it firm, start to slice down into the cabbage, making the slices as thin as possible. Use your fingers to unravel the slices into ribbons.
Storage tips: Leftovers can be refrigerated for up to 2 days. They can either be heated up or eaten at room temperature.
Keyword Budget Vegan Meals, Easy Vegan Meals, Stir Fry


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 ⬇️

If you make this Vegan Chow Mein, 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,

Giant Chocolate Peanut Butter Cups – Valentines Special. Dairy-free. Vegan.

Published on by Sharon12 Comments

* This recipe was originally posted in February 2016. The page was updated in February 2021.

Know any peanut butter lovers?

If so, I have the perfect treat you can gift them on Valentine’s Day… huge chocolate peanut butter hearts!

These treats are so simple to make but definitely have the ‘wow’ factor. They’re giant in size so perfect for sharing with your loved ones ♥

Continue reading “Giant Chocolate Peanut Butter Cups – Valentines Special. Dairy-free. Vegan.” →

Dark Chocolate Cranberry Truffles (Vegan)

Published on by SharonLeave a comment

Today I’m sharing some delicious home-made vegan truffles that are really easy and quick to prepare. With a fudgy centre speckled with shiny red cranberries and a dark chocolate coating, these truffles are the perfect treat for the festive season. They also happen to be packed full of nutrient-rich ‘feel-good’ ingredients, making them one festive treat that you definitely won’t regret indulging in!

Continue reading “Dark Chocolate Cranberry Truffles (Vegan)” →

Old Fashioned English Bread Pudding (Dairy Free / Egg Free / Vegan)

Published on by Sharon9 Comments

Today I’m delighted to be sharing the recipe for one of my favourite childhood treats – Old Fashioned English Bread Pudding. Its name certainly doesn’t do it justice though, as it tastes nothing like bread nor would I describe it as a pudding! Instead, it is more like a sweet, dense fruit cake. It is delicious served with a hot cuppa, and also makes a fantastic energy-boosting snack to stash in your backpacks for hikes and bike rides. I think this year, all of us have been spending a lot more time outdoors and we definitely need some tasty snacks to keep us fuelled and put a spring in our step. This bread pudding definitely fits that bill!

Continue reading “Old Fashioned English Bread Pudding (Dairy Free / Egg Free / Vegan)” →