Tag: dairy-free

Veggie Paella (Easy, One-Pot, Vegan)

Published on by Sharon9 Comments

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

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.
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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,

Mexican Black Bean Soup (Vegan | Dairy-free | Easy One Pot)

Published on by Sharon7 Comments

Looking for a hearty, flavour-packed soup that’s easy to prepare and guaranteed to warm you up? This Mexican Black Bean Soup is just the ticket! Brimming with wholesome veggies, protein-rich black beans, and warming spices, this soup is as nourishing as it is delicious.

Here in the UK, black beans (aka ‘turtle beans’) don’t tend to get the love they deserve. Their smoky flavour makes them a fantastic addition to Latin American-style dishes, especially soups. Once you try this one, we think you’ll be a convert too!

This soup is perfect for lunch or a light dinner, especially when served with toasted wholegrain tortilla chips (see recipe below). For a heartier meal, we love to pair it with freshly baked vegan cornbread. It’s family-friendly too — simply blend the soup smooth for little ones or those who prefer a silky texture.

Recipe Card

Mexican Black Bean Soup

Mexican Black Bean Soup

This richly spiced Mexican-style black bean soup is hearty, satisfying, and easy to prepare. Packed with vegetables and flavourful black beans, it’s perfect for a cosy lunch or dinner.
Print Recipe Pin Recipe
Hands-on time 15 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine Mexican, Vegan
Servings 6

Ingredients
  

  • 1 TBSP olive oil
  • 1 medium onion (130g) finely diced
  • 2 tsp minced garlic
  • 1 large carrot (140g) finely diced
  • 1 large sweet potato (370g) peeled and diced
  • 1 tsp ground cumin
  • 1 tsp sweet or smoked paprika
  • 1 tsp dried oregano
  • ½ tsp chilli powder (I use mild)
  • 145 g / 1 cup canned or frozen sweetcorn
  • 400 g / 14 oz can Italian vine-ripened chopped tomatoes
  • 600 ml / 2½ cups vegetable stock (broth)
  • 2 x 400g / 14 oz cans black beans rinsed and drained
  • salt to taste
  • cayenne pepper to taste
  • 2 TBSP nutritional yeast flakes optional – adds savouriness and nutrients

Suggested Garnish

  • fresh coriander (cilantro) leaves
  • finely chopped red pepper or red chilli

Instructions
 

  • Gently heat the oil in a large saucepan. Add the onion, garlic, carrot, sweet potato, cumin, paprika, oregano, and chilli powder. Stir to combine, then cover with a lid and cook on low for 5 minutes, allowing the veggies to sweat.
  • Add the sweetcorn, chopped tomatoes, and vegetable stock. Bring to the boil, then reduce the heat, partially cover with a lid, and gently boil for 20 minutes until the vegetables are tender.
  • Stir in the black beans. Remove half the soup and blend smooth using a jug blender. Return it to the pan and stir well. (For a smoother soup, blend more as needed).
  • Season to taste with salt. If desired, add a pinch of cayenne for a spicy kick (after setting aside any children's portions). Let it cool slightly, then stir in nutritional yeast, if using.
  • Serve hot with toasted tortilla chips or slices of cornbread. Garnish with fresh coriander and a sprinkle of red chilli or pepper, if desired.

Notes

Storage Instructions:
Leftovers can be stored in the fridge for up to 3 days. The soup may thicken over time—just add a splash of water or vegetable stock to loosen. It also freezes well.
Family-Friendly Tip:
For younger children, blend the soup completely for a smoother texture and use mild chilli powder.
Keyword black beans, Budget Vegan Meals, Dairy-Free, easy dinner, healthy soup, Mexican soup, one-pot recipe, Plant-Based, sweet potato soup, Vegan Soup
Tried this recipe?Let us know how it was!

Toasted Tortilla Chips (Baked or Grilled)

These crispy toasted tortilla chips are so simple to make! You can enjoy them plain or add a sprinkle of paprika, cumin or chilli for a flavourful kick. They're perfect for dipping into soups, guacamole, salsa, or hummus — or top with mashed avocado and salsa for a quick wholesome snack!
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Hands-on time 5 minutes
Total Time 10 minutes
Course Healthy Snacking, Side Dish
Cuisine Mexican-Inspired, Vegan
Servings 4

Ingredients
  

  • 2 large or 4 small whole grain soft tortillas
  • Optional: ground cumin, paprika, or chilli powder for sprinkling

Instructions
 

Baking Method:

  • Preheat the oven to 190°C (170°C fan) / 375°F.
  • Slice the tortillas into segments and place them in a single layer on two baking sheets.
  • Sprinkle with spices if desired.
  • Bake for 8–10 minutes, or until lightly browned. TIP: Watch closely towards the end of the baking time as they can burn quickly!
  • Remove and let cool — they’ll crisp up as they cool.
  • Store in an airtight container. They’ll stay crispy for up to 2 weeks.

Grill Method:

  • Place the whole tortillas under a medium grill (broiler).
  • Keep a watch on them and, as soon as they start to brown, flip them over.
  • Once lightly browned on both sides, remove from the grill and immediately slice into segments.
  • Leave to cool and crisp up.
Keyword Healthy Snacking, homemade tortilla chips, soup accompaniment, toasted chips, tortilla chips
Tried this recipe?Let us know how it was!

If you try this soup, I’d love to hear how it went! Leave a comment below or tag me on social media using #bitofthegoodstuff — I always love seeing your creations! 💛 You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Vegan Orange & Almond Cake (Dairy-Free | Egg-Free)

Published on by Sharon44 Comments

Inspired by the yummy orange and almond cake that I had at the Holburne Museum Garden Cafe in Bath last week, I thought I’d attempt to bake an orange and almond cake myself.

And guess what?  …

It wasn’t a flop!

Look, it’s even cake shape (unlike last week’s brownie gloop which I had to turn into a chocolate ‘pudding’).


This cake is beautifully moist and has the most delicious almond flavour with a hint of orange.

AND, it’s got lots of lovely goodness in it, including B vitamins, vitamin C, vitamin E and a few minerals to boot. The cake’s also low GI, so it gifts us slow release energy rather than refined sugar energy spikes.

AND it’s easy to make.  Even for me!  (And if I can bake it, you definitely will be able to).

One of my study group friends said it’s the best cake I’ve ever made.  (To be fair, I haven’t set the bar very high with my attempts at baking, but it’s wonderful to hear that I’ve actually made something that’s more than edible).

M and Lil’ L absolutely loved it.  In fact, Lil’ L said it was one of the best cakes in the world!  For this reason alone, I think this cake deserves its own blog post.  So here it is.

Recipe Cards

Orange & Almond Cake (Dairy-free | Vegan)

Unlike regular cakes which are full of ’empty’ calories, this cake is packed full of vitamins, minerals, antioxidants, protein and fibre. It also provides slow release energy thanks to the wholegrain flour and almonds.
I would class this cake as a healthier ‘eat any time’ kind of cake, though some of my readers have served it at parties and told me that it went down a treat. It can easily be prepared in advance. In fact, we find it tastes even better a day or two after baking.
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Hands-on time 20 minutes
Total Time 2 hours
Course Afternoon Tea, Treat
Servings 10

Ingredients
  

  • 140 g / 1 cup fine wholemeal (whole wheat pastry) flour or chapatti flour
  • 140 g / 1 cup plain (all purpose) flour
  • 1½ tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 100 g / 1 cup ground almonds (almond meal)
  • 100 ml / ½ cup organic rapeseed, canola oil or other neutral-flavoured oil
  • 150 ml / ½ cup + 2 TBSP soya or almond milk
  • 200 ml / ⅔ cup maple syrup
  • ½ TBSP zest from an unwaxed / organic orange
  • 60 ml / ¼ cup freshly squeezed orange juice
  • 1 tsp orange extract
  • ½ tsp almond extract

Decorating suggestions:

  • Orange Cashew Cream Frosting (see recipe below) or apricot jam
  • 3 TBSP toasted flaked almonds crushed

Instructions
 

  • Preheat the oven to 180C (160 fan) / 350F. Grease the sides of a 20cm / 8 inch loose-bottomed cake tin with oil and line the bottom with non-stick baking paper.
  • Sift the flours, baking powder, bicarbonate of soda and salt into a large bowl. Tip any remaining wheat germ into the bowl. Add the ground almonds and stir through to combine.
  • In a separate bowl, use a fork to whisk together the oil, milk, syrup, orange zest, orange juice, orange extract and almond extract until fully combined.
  • Make a well in the dry ingredients, pour in the wet ingredients and stir to combine (but do not over mix). Pour the batter into the prepared tin.
  • Bake for 45 minutes, or until the cake is browned and feels springy when lightly pressed. Leave the cake in its tin until completely cooled (it will firm up as it cools).
  • Decorate with frosting or apricot jam and sprinkle toasted flaked almonds on top. Lightly press down on the almonds so that they stick. Chill in the refrigerator before serving.
  • Stored in an airtight container in the refrigerator, this cake will keep for up to 5 days. It also freezes well.
Keyword Dairy-Free, Egg-Free, Vegan Baking, Vegan Cake
Tried this recipe?Let us know how it was!

Orange Cashew Cream Frosting

In contrast to traditional frosting, this one is filled with nutrients including antioxidants, vitamins and minerals. It tastes delicious too! The cashews and coconut oil make it smooth and creamy, while the orange adds a zesty, fresh flavour.
The quantities in the recipe below yield about ¾ cup frosting, which is sufficient to frost the top of a 20cm / 8 inch cake.
Print Recipe
Hands-on time 10 minutes
Total Time 1 hour 10 minutes

Ingredients
  

  • 110 g / ¾ cup raw cashews
  • 55 ml / 3 TBSP maple syrup
  • ½ TBSP zest from an unwaxed / organic orange
  • 30 ml / 2 TBSP freshly squeezed orange juice
  • 1 tsp orange extract
  • ½ tsp vanilla extract
  • 45 g / 3 TBSP virgin coconut oil, melted

Instructions
 

  • To soften the cashews, boil them in a pan of water for 15 minutes or soak in freshly boiled water for 30 minutes. Rinse in cold water and thoroughly drain.
  • Place the cashews in a food processor along with the syrup, zest, juice, orange extract and vanilla extract. Process until the cashews are ground into a creamy mixture. Stop now and then to scrape down the bowl. Add the melted coconut oil and continue blending for a few minutes until the mixture is completely smooth. Taste test for smoothness.
  • Scoop the frosting into a bowl and chill for one hour, or until firm enough to spread. The frosting will keep for five days in the refrigerator. It is also freezable.
Keyword Cashew Cream Frosting, Dairy-Free, Vegan Frosting
Tried this recipe?Let us know how it was!

If you make this Orange & Almond Cake, 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,