Tag: Gluten Free Option

Herby Tofu Cream Cheese Bagel

Herby Tofu ‘Cream Cheese’ (Easy High Protein Vegan Spread)

Published on by SharonLeave a comment

Jump to Recipe

First published 2019. Refreshed in July 2026.


If you’re looking for a creamy vegan spread that’s quick to make, naturally high in protein and wonderfully versatile, I think you’re going to love this Herby Tofu ‘Cream Cheese’. Made with simple, everyday ingredients, it takes just 10 minutes to prepare and is perfect for bagels, toast, sandwiches and crackers.

I’ve actually been making this recipe since I first went plant-based back in 2011, long before vegan cream cheeses became widely available in UK supermarkets. It’s wonderful to see that there are now some lovely shop-bought options to choose from (Violife is a favourite!), but I still find myself coming back to this home-made version time and time again. 

Herby Tofu Cream Cheese

Made with wholesome ingredients like tofu, fresh herbs and white miso, it’s naturally high in plant protein and lower in saturated fat than many shop-bought alternatives. Knowing exactly what’s in it means I can happily slather it onto bagels and toast to my heart’s content!

One of my favourite things about this recipe is how adaptable it is. You can use whatever fresh herbs you have on hand and tweak the flavour to suit your taste. My favourite combination is fresh basil with a sprinkling of dried dill, but fresh chives with onion powder also make a delicious combination. A sprinkling of crispy onions is lovely too.

Herby Tofu Cream Cheese Bagel


This summer, I’ve especially loved spreading this herby tofu ‘cream cheese’ onto a toasted seeded bagel or baguette, then topping it with sweet, vine-ripened cherry tomatoes, fresh basil, a drizzle of extra virgin olive oil and a pinch of salt. It’s one of those simple meals I never seem to tire of, equally perfect for a leisurely lunch or a no-cook dinner enjoyed in the garden on a warm summer evening.

Herby Tofu Cream Cheese Bagel

It also makes a fantastic sandwich filling for lunchboxes, and is one of my favourite ways to add a little extra plant protein to a packed lunch.

Quick, easy, budget-friendly and with no fancy equipment required, this Herby Tofu ‘Cream Cheese’ fits perfectly into my 3 Healthy Meals for £3 a Day series, where I share simple, quick, affordable and delicious plant-based recipes for everyday life.


Cost Breakdown

Herby Tofu ‘Cream Cheese’

  • 200g / 7 oz firm tofu (Tesco Plant Chef) – £1.26
  • ½ TBSP white miso (Miso Tasty) – 13p
  • 1 TBSP cider vinegar (Tesco) – 11p
  • 1 TBSP olive oil (Tesco) – 10p
  • 2 TBSP fresh basil (Tesco) – 9p

Served with:

  • 2 bagels (New York Bakery) – 84p

Total cost: £2.53

Cost per serving: £1.26

Prices are correct as of July 2026, and are based on Tesco prices as that’s where I currently do my main grocery shop.


The Good Stuff

✨ Tofu forms the creamy base of this spread and is naturally rich in plant protein, healthy unsaturated fats, and minerals such as iron, calcium, and magnesium. Tofu contains beneficial compounds called isoflavones that have antioxidant and anti-inflammatory properties, and may also support hormonal balance.

✨ Fresh herbs don’t just make this cream cheese taste vibrant and fresh – they’re also packed with protective plant compounds called polyphenols, which help support our overall health. Whether you choose basil, chives or dill, each herb brings its own unique flavour and nutritional benefits.

Herby Tofu Cream Cheese Bagel


Top Tips & FAQs

What type of tofu is best for this recipe?
Firm tofu gives the creamiest texture and is my first choice for this recipe. Here in the UK, Cauldron Authentic Tofu is one of the most widely available brands, and most supermarkets also sell their own-brand firm tofu.

Extra-firm tofu (such as Tofoo) also works well, though it creates a slightly firmer texture that can be a bit grainier. I recommend adding a touch more oil and blending for a little longer to create a silky smooth spread.

Silken tofu isn’t suitable for this recipe as it contains too much water.

Do I need to press the tofu?
No. Simply drain the tofu, give it a gentle squeeze to remove any excess water, then pat it dry with a clean tea towel or kitchen paper before blending.

What is white miso and where can I buy it?
White miso (also known as shiro miso) is a traditional Japanese fermented seasoning made from soybeans and rice. It has a milder, slightly sweeter flavour compared to other misos, making it perfect for this recipe. It adds a wonderful savoury depth (known as umami) that really brings this ‘cream cheese’ to life, while allowing the fresh herbs to shine. A little goes a long way, so just half a tablespoon is enough to transform this spread.

Here in the UK, you can find white miso in many larger supermarkets (in the Japanese section of the world food aisle), health food shops and Asian supermarkets. I often use Miso Tasty Organic White Miso, which I buy from Tesco or Waitrose.

Can I use lemon juice instead of apple cider vinegar?
Yes, you can. Lemon juice gives a slightly brighter citrus flavour, whereas I prefer the cleaner tang of apple cider vinegar. After lots of recipe testing, the vinegar version is the one I keep coming back to.

Can I make this recipe without a food processor?
Yes, absolutely! I often make it using a stick blender and bowl. It works brilliantly and is much quicker to wash up! 

Is this recipe gluten-free?
Yes, it can be! Just check your white miso is gluten-free (most are, but it’s always worth checking the label) and serve with your favourite gluten-free bread, bagels or crackers.


Recipe Card

Herby Tofu Cream Cheese Bagel

Herby Tofu ‘Cream Cheese’

This creamy, herby tofu 'cream cheese' is naturally high in protein, ready in just 10 minutes and wonderfully versatile. Try basil, chives, dill or your own favourite combination of herbs. Perfect for bagels, toast, sandwiches and crackers.
Print Recipe Pin Recipe
Hands-on Time 10 minutes
Total Time 10 minutes
Course Breakfast, Brunch, Light Dinner, Lunch, Lunchbox, Snack
Cuisine Plant-Based
Servings 2

Ingredients
 

  • 200 g / 7 oz firm tofu (see Notes)
  • ½ TBSP white miso
  • 1 TBSP apple cider vinegar (or substitute with fresh lemon juice)
  • 1 TBSP neutral-flavoured oil (such as light olive, rapeseed or sunflower oil)
  • ¼ tsp salt or to taste
  • 2 TBSP finely chopped fresh herbs (or more!), such as basil, chives or dill

Optional flavour add-ins

  • ¼ – ½ tsp onion powder or granules
  • ¼ – ½ tsp garlic powder or granules
  • ¼ tsp dried dill (my favourite!)

Instructions
 

  • Drain the tofu, gently squeeze out any excess water, then pat it dry with a clean tea towel or kitchen paper.
  • Break the tofu into chunks and place it in a food processor. Add the white miso, vinegar, oil and salt, then blend until smooth and creamy, stopping to scrape down the sides as needed. (Alternatively, use a stick blender and a bowl.)
  • Blend in any optional flavour add-ins, if using.
  • Taste and adjust the seasoning if needed. You may wish to add a little more salt or vinegar/lemon juice to suit your taste.
  • Fold through the chopped fresh herbs.
  • This herby tofu ‘cream cheese’ can be eaten straight away, but it is best chilled for a couple of hours to allow the flavours to meld. When chilled, the texture will also thicken up slightly.

Notes

Tofu: Firm tofu gives the creamiest texture, though extra-firm tofu works well too. If using extra-firm tofu, you may wish to add a little extra oil and blend for longer to achieve a creamier consistency.
Storage: For the best flavour and freshness, store in an airtight container in the fridge and enjoy within 2 days (or according to the storage instructions on your tofu packaging).
Keyword Budget Vegan Meals, Healthy Plant-Based Recipes, High Protein Vegan Spread, Quick Vegan Lunch, Tofu Cream Cheese, Vegan Cream Cheese
Tried this recipe?Let us know how it was!


Nutritional 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 ⬇️

Herby Tofu Cream Cheese Pinterest Collage


More Tofu Recipes You Might Like

Tofu is such a versatile ingredient! If you enjoyed this recipe, you might like these other simple tofu creations:


If you give this Herby Tofu ‘Cream Cheese’ a try, I’d love to hear how you flavoured yours! Did you use my favourite basil and dill combination, or create your own? Let me know in the comments below. I always enjoy hearing your ideas.

And if you make this recipe, I’d love to see your creations! ❤️ Don’t forget to tag me using @goodstuffsharon or #bitofthegoodstuff on Instagram. You can also connect with me on Facebook and Pinterest.   

With love,

Sharon xx

Maple Glazed Chickpeas

Golden Pan-Fried Chickpeas (Quick Savoury Soup Topping)

Published on by Sharon7 Comments


Refreshed March 2026. Originally published 2018.

Jump to Recipe

These golden pan-fried chickpeas are one of my favourite ways to transform a simple bowl of soup into a truly satisfying meal. Lightly glazed with soy sauce and a touch of maple syrup, they’re savoury, gently caramelised, and beautifully golden. We most often sprinkle them over creamy soups, such as our Cream of Mushroom Soup or Creamy Broccoli Soup, but they’re equally perfect for serving as a warm snack, straight from the pan.

Maple Glazed Chickpeas

I absolutely love chickpeas and eat them most days in some shape or form. The fact that they’re packed full of nutritional goodness makes me love them even more! They’re a good source of plant protein, dietary fibre, B vitamins and a whole array of minerals, including manganese, magnesium and iron. Chickpeas also contain an abundance of antioxidant phytonutrients, including flavonoids and phenolic acids, which boost the immune system and reduce inflammation.

Maple Glazed Chickpeas

To make these golden chickpeas, you simply add the ingredients to a non-stick pan, give them a stir, then cook until the liquids have evaporated and the chickpeas are glossy and warmed through. They won’t be crunchy like oven-roasted chickpeas, but I actually prefer the texture of pan-fried chickpeas – they’re more succulent.

They’re also much quicker to make than oven-roasted chickpeas, ready in just 8 minutes. We often prepare them while the soup is cooking or warming through. They’re most delicious served fresh from the pan, when the glaze is still glossy and they have a slightly crisp exterior and a soft interior. 

Maple Glazed Chickpeas

They’re very moreish, so be warned. I probably shouldn’t admit this but one time I managed to polish off a whole panful before they’d had a chance to make their way into our soup bowls 😆

Recipe Card

Maple Glazed Chickpeas

Golden Pan-Fried Chickpeas

These golden pan-fried chickpeas are quick, easy, and nutritious, making them a perfect topping for creamy soups or a warm, savoury snack straight from the pan.
Print Recipe Pin Recipe
8 minutes
Total Time 8 minutes
Course Healthy Snacking, Soup Toppers
Cuisine Plant-Based, Vegan
Servings 4

Ingredients
 

  • 400 g / 14 oz can chickpeas drained and rinsed
  • ½ TBSP extra virgin olive oil
  • 1 tsp maple syrup
  • ½ TBSP low-sodium tamari or soy sauce (use tamari for a gluten-free option)
  • 1 tsp dried oregano
  • pinch of salt

Instructions
 

  • Heat the oil in a non-stick frying pan (skillet) on medium heat. Add the chickpeas and stir through to coat in the oil.
  • Stir in the maple syrup, tamari or soy sauce, dried oregano and a pinch of salt.
  • Continue cooking on medium heat, stirring regularly, until the chickpeas are golden and the liquid has evaporated, about 6–8 minutes.
  • Taste test and adjust the seasoning to suit.
  • When ready, serve immediately straight from the pan, whilst they’re still warm and glossy. 

Notes

tsp = teaspoon | TBSP = tablespoon
Storage: These chickpeas are best served fresh, straight from the pan. Leftovers can be stored in an airtight container in the fridge for up to 3 days, but they will firm up over time. Reheat gently in a pan in a splash of olive oil before serving.
Tip: If you’d like a sweeter glaze, add a little more maple syrup and reduce the tamari or soy sauce to taste.
Keyword Chickpeas, Gluten-Free Option, Healthy Snacking, Pan-Fried Chickpeas, Plant-Based, Soup Topper, Vegan
Tried this recipe?Let us know how it was!

Pin for later ⬇️

Golden Pan-Fried Chickpeas Image for Pinterest

Creamy Vegan Soups (Perfect with the Chickpea Topper)

Cream of Mushroom Soup
Creamy Broccoli Soup
Creamy Butternut Squash Soup
Lebanese Lentil Soup (Shorbat Adas)
Spiced Apple and Lentil Soup

Creamy Butternut Squash Soup


If you make these golden pan-fried chickpeas, I’d love to hear your feedback and any suggestions for adaptations! You can drop your comments in the section below. You can also connect with me over on Instagram , Facebook and Pinterest. Please tag your photos with #bitofthegoodstuff on social media – I absolutely love seeing your creations! ❤️

With love,

Sharon xx

SaveSave

SaveSaveSaveSave

Vegan Chilli Non Carne

Easy Vegan Chilli Non Carne

Published on by Sharon4 Comments

Jump to Recipe

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.

Vegan Chilli Non Carne

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.

Vegan Chilli Non Carne

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

Vegan Chilli Non Carne

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.
5 from 2 votes
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
  • Sprinkling of vegan cheese

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 and brown sugar. Stir through, then bring to a gentle boil. Cover with a lid, and cook for at least 30 minutes (preferably 40-60 minutes), stirring occasionally. If it becomes too thick, add a splash of water.
  • 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
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 Chilli Non Carne

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,

Sharon xx

Quick and Easy Vegan Chow Mein

Published on by SharonLeave a comment

Jump to Recipe

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.

Vegan Chow Mein

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. 

Vegan Chow Mein

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 and 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 Lucky 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
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 ⬇️

Quick & Easy Vegan Chow Mein

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 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

Super Greens Pasta with Balsamic Glaze (30 Minute Recipe)

Published on by SharonLeave a comment

Jump to Recipe

This Super Greens Pasta is one of my family’s all-time favourites – it’s quick, easy to make, and budget-friendly at just 86p per portion!

Not only is this pasta dish a joy to eat, but it’s also packed full of nutritional goodness, rich in protein, dietary fibre, vitamins, minerals and antioxidants. This is the kind of dish that will leave you feeling nourished from the inside out! 

The “super green” element comes from a blend of roasted broccoli (my favourite way to enjoy it from frozen!), tender baby spinach or mixed leaves, and protein-rich edamame beans. Each green adds its own unique flavor and texture to the dish, making every bite a delight.

For the finishing touch, a drizzle of balsamic glaze brings everything together with a rich, tangy flavor that really makes those greens pop!

Super Greens Pasta Salad with Balsamic Glaze (Vegan | Dairy-Free)

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

Ingredient Cost Breakdown

  • 250g / 9 oz frozen broccoli florets (Tesco) – 30p 
  • 180g / 6½ oz Conchiglie pasta shells (Tesco) – 23p
  • 100g / ¾ cup frozen edamame (soya) beans (Tesco) – 49p
  • 2 handfuls of baby spinach or mixed baby leaves (30g) (Tesco) – 14p
  • 4 TBSP hummus (Tesco) – 31p
  • Drizzle of balsamic glaze (Tesco) – 25p

Total cost: £1.72

Cost per serving: 86p

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

Super Greens Pasta Salad with Balsamic Glaze (Vegan | Dairy-Free)

The Good Stuff

✨ Broccoli is loaded with fibre, vitamins C, K, and A, folate, and antioxidants like sulforaphane, which support immune function, digestion, and have anti-inflammatory and cancer-fighting properties.

✨ Edamame (soya) beans are a great source of complete plant protein, containing all nine essential amino acids, along with fibre and essential nutrients like iron, calcium, magnesium and B vitamins,  supporting muscle, heart and bone health. They also contain beneficial compounds called isoflavones that have antioxidant and anti-inflammatory properties and promote hormonal balance.

✨ Green salad leaves are packed with antioxidants, vitamins A, C, and K, folate, and fibre, supporting immune function, bone health and the digestive system.

✨ Hummus (made with chickpeas and sesame) provides plant protein, fibre, healthy fats, and essential nutrients like iron, folate, magnesium, and B vitamins, which support heart health, energy and digestion.

✨ Durum wheat pasta is rich in complex carbs and also contains useful amounts of protein and essential nutrients like B vitamins, magnesium, and iron, supporting energy metabolism and overall health.

Super Greens Pasta Salad with Balsamic Glaze (Vegan | Dairy-Free)

Top Tips & FAQs

Why add hummus to the pasta?

Hummus and pasta might sound like an unusual combo, but they work wonderfully together! The hummus brings savoury flavour, creaminess, and extra nutrients to the pasta, and it helps keep the pasta from drying out. If you’re out of hummus, a light drizzle of extra virgin olive oil will also do the trick.

What are edamame beans?  

Edamame beans are young, green soya beans harvested before they mature. They have a firm, fresh, slightly nutty taste and are great for stir-fries, salads, pasta dishes or for eating as a snack! For this recipe, you’ll need shelled edamame beans (found in the frozen vegetable section at most UK supermarkets).

Gluten-free options

Switch out the durum wheat pasta for a gluten-free pasta. I would recommend using a lentil or chickpea pasta as these are much higher in protein than rice pasta and also don’t contain any additives. The Tesco Red Lentil Pasta, for example, contains 20.9g of protein per 75g (dry weight) and just one ingredient – red lentil flour.

Recipe Card

Super Greens Pasta with Balsamic Glaze

This Super Greens Pasta is one of my family’s all-time favorites – it’s quick, easy to make, and budget-friendly too! 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 30 minutes
Course Dinner, Lunch
Cuisine Italian
Servings 2

Ingredients
 

  • 250 g / 9 oz frozen broccoli florets
  • ½ TBSP oil (I use olive)
  • ¼ tsp salt
  • 180 g / 6½ oz Conchiglie pasta shells
  • 100 g / ¾ cup frozen shelled edamame (soya) beans
  • 4 TBSP (60g) hummus
  • 2 handfuls (30g) baby spinach or mixed baby salad leaves
  • Drizzle Balsamic glaze

Optional add-ins:

  • Pitted black olives
  • Pan-fried tofu cubes

Instructions
 

  • Preheat the oven to 210C (190C fan) / 410F.
  • Arrange the frozen broccoli florets in a roasting pan and place in the oven for 10 minutes, to thaw. Transfer the broccoli to a colander and drain. Slice any large pieces in half, then return the broccoli to the pan. Lightly drizzle with oil, sprinkle with salt and stir through. Roast for 10-15 minutes, until the broccoli has browned round the edges.
  • While the broccoli roasts, cook the pasta according to the package instructions. 3 minutes before the pasta is ready, add the soya beans to the pan and bring back to the boil. Once the pasta is cooked al dente and the beans are thawed, drain and return both to the pan.
  • Stir in the hummus to evenly coat the pasta, followed by the baby leaves and roasted broccoli. Add in any optional extras. 
  • Arrange the pasta in warm bowls. Drizzle with balsamic glaze and serve.

Notes

tsp = teaspoon | TBSP = tablespoon. 
Storage tips: Any leftovers can be refrigerated for up to 3 days. 
Keyword Easy Vegan Meals, Lunchbox Ideas, Plant-Based, Plant-Based on a Budget, Student Vegan Meals, Vegan Dinners, Vegan Lunchbox Ideas, Vegan Pasta Dish
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 ⬇️

Super Greens Pasta Salad with Balsamic Glaze (Vegan | Dairy-Free)

If you try this Super Greens Pasta, 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,

Sharon xx

Red Lentil Dhal with Coconut & Sweet Potato

Published on by SharonLeave a comment

Jump to Recipe

Dhal is one of my ultimate comfort foods – it’s warm, nourishing, and incredibly easy to make! This Red Lentil Dhal with Coconut and Sweet Potato puts a delicious twist on the classic, adding the perfect touch of sweetness and richness. Paired with warm Indian flatbread, it’s a cozy, satisfying meal that costs just 80p per serving!

As part of my 3 Healthy Meals for £3 a Day series, this recipe is perfect for students and anyone looking to enjoy nutritious, flavourful meals on a budget.

Ingredient Cost Breakdown

  • 100g / ½ cup red lentils (Tesco) – 25p
  • ½ medium onion (60g) (Tesco) – 6p
  • 2 tsp minced garlic (Very Lazy Chopped Garlic) – 6p
  • ½ tsp ground turmeric (Tesco) – 4p
  • ½ tsp ground cumin (East End) – 1p
  • 1 tsp mild curry powder (Tesco) – 3p
  • 400 ml / 1¾ cups vegetable stock (Marigold bouillon powder) – 12p
  • 1 TBSP tomato puree (Tesco Growers Harvest) – 5p
  • 1 medium sweet potato (170g) (Tesco) – 20p
  • 25g / 1 oz creamed coconut (Pride) – 13p

Serve with:

Total cost: £1.60 / £1.06

Per serving: 80p / 53p

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

The Good Stuff

This dish is packed full of nutritional goodness:

✨ Lentils are a powerhouse of plant protein, fibre, and essential minerals like iron, folate, and manganese, plus polyphenols with antioxidant and anti-inflammatory benefits. They’re also rich in prebiotics, which nourish your gut health.

✨ Onions are packed with flavonoid antioxidants, vitamins and fibre which support immune and heart health and have anti-inflammatory properties.

✨ Garlic is rich in sulfur compounds like allicin, which have potent antioxidant, anti-inflammatory, and immune-boosting properties.

✨ Curry spices (including cumin, coriander and turmeric) are rich in antioxidants that support heart health, reduce inflammation and improve digestion.

✨ Tomato puree  is a concentrated source of lycopene, a potent antioxidant which supports heart health and has anti-inflammatory properties.

✨ Sweet potatoes are rich in complex carbs, fibre, and vitamins A, C, and B6, along with potassium and antioxidants, supporting immune function, eye health, and digestion.

✨ Chapattis made from whole wheat flour are a good source of complex carbs, protein, fibre, and essential nutrients like B vitamins, iron, and magnesium.

Coconut and Sweet Potato Dhal

Top Tips & FAQs

What is dhal? 

Dhal (or dal) is a traditional South Asian dish made from split lentils, peas, or beans, seasoned with spices like turmeric, cumin, and garlic. It’s typically enjoyed with with rice or flatbreads, such as chapatti or naan, and is a staple in Indian, Pakistani, and Bangladeshi cuisine. 

Which type of lentil is best for this dhal?

Red lentils are ideal for this recipe; they cook quickly and break down into a smooth, almost purée-like texture, making them perfect for a creamy dhal. Plus, they don’t require pre-soaking!

Why should you wash your lentils?

Washing lentils removes dust, dirt, and excess starch, which can reduce bloating. Rinse them in a fine mesh sieve under cold running water, agitating with your hand until the water runs clear.

New to Lentils? Start Low and Slow.

If lentils are new to you, start with smaller portions (around half a cup of well-rinsed and cooked lentils) to give your digestive system time to adjust. You can gradually increase the portion size after a couple of weeks.

What is creamed coconut? 

Creamed coconut is pure, solid coconut (not to be confused with canned coconut cream) and is available in blocks in the world food aisle (in the Indian, Thai and African Caribbean sections). It adds a lovely creaminess and sweetness to dishes like this dhal. It’s also cost-effective, as you can slice off what you need and store the rest in the fridge.

Gluten-free options

For a gluten-free version, serve the dhal with rice or a gluten-free flatbread, which can be found in the ‘Free From’ aisle of most UK supermarkets.

Recipe Card

Red Lentil Dhal with Coconut and Sweet Potato

This hearty and nutritious red lentil dhal is easy to make and ready in just 30 minutes. It is freezer-friendly and perfect for batch cooking.
It is most delicious served with some warm flat breads. If you fancy trying your hand at making your own chapattis (Indian flatbreads), I share my home-made recipe in this post. It takes me about 15 minutes to make 4 chapattis (perfect for 2 people). I prepare them while the dhal is simmering.
Print Recipe Pin Recipe
Hands on time 15 minutes
Total Time 30 minutes
Course Dinner, Light Dinner, Lunch
Cuisine Indian
Servings 2

Ingredients
 

  • 100 g / ½ cup red lentils
  • 1 TBSP oil
  • ½ medium onion (60g) finely diced
  • 2 tsp minced garlic
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • 1 tsp curry powder or to taste
  • 400 ml / 1¾ cups vegetable stock (broth)
  • 1 TBSP tomato puree (paste)
  • 1 medium sweet potato (170g) peeled & diced
  • 25 g / 1 oz creamed coconut chopped*

Serve with:

  • 4 chapattis or other flatbread, such as naan

Optional side dishes

  • Some greens such as a baby leaf salad, sauteed kale or roasted broccoli**
  • Rice
  • Poppadoms

Instructions
 

  • Place the lentils in a fine mesh sieve and rinse under cold water, agitating with your hand until the water runs clear.
  • Heat the oil in a large saucepan over low-medium heat. Add the onion and garlic, and cook until the onion is soft and translucent (3-5 minutes). 
  • Add the spices (turmeric, cumin, curry powder), and tomato puree to the pan and cook for a couple of minutes, stirring frequently. If it begins to stick, add a splash of water to prevent it burning.
  • Stir in the lentils, followed by the vegetable stock, sweet potato, and creamed coconut. Bring to a gentle boil, then cover with a lid (leave it open a crack to allow the steam to escape) and cook for 18 minutes. Stir towards the end, adding a little extra water if needed.
  • When the lentils and sweet potato are tender, remove the pan from the heat and leave to rest for a couple of minutes. Season with salt, to taste.
  • While the dhal is cooking, prepare your chapattis and any sides.

Notes

tsp = teaspoon | TBSP = tablespoon
* Creamed coconut is made from pure coconut and comes in a solid block. In UK supermarkets, it is typically found in the world food aisles. Check out my ‘Top Tips’ section above to find out more.
** My roasted broccoli recipe is posted here.
Storage Tips: Store any leftover dhal for up to five days in the fridge or freeze for up to two months.
Keyword Budget Vegan Meals, Dhal, Easy Vegan Meals, Lentils, Student Vegan Meals, Vegan Dinners
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 ⬇️

Red Lentil Dhal with Coconut Sweet Potato

If you make this Red Lentil Dhal, 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,

Sharon xx