Vegan “Egg Mayo” Sandwich

In today’s post, I’m sharing a vegan twist on one of our nation’s favourite sandwiches… Egg Mayonnaise! Perfect for lunches, picnics or parties, this recipe is incredibly simple to make and whips together in 5 minutes or less. For savoury breakfast fans, this vegan ‘egg mayo’ also makes a great topping for toast. It’s a favourite with my family and we hope you love it too!

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Chickpea Smash with Dill Pickles – Delicious Vegan Sandwich Filling!

In today’s post I’m sharing a sandwich filling that is tangy, crunchy, creamy and oh so delicious! It reminds me of the Heinz Sandwich Spread that I used to love as a kid in the 80s, but this home-made version is way fresher, tastier and healthier too! 

It’s packed full of vitamins, minerals, antioxidants and plant proteins. Just a single sandwich’s worth of the filling provides a whopping 193% of the recommended daily amount (RDA) of vitamin A, 26% of vitamin C and 10% of protein. Add a couple of slices of wholegrain bread and the protein content shoots up to 31%.

If you’re looking for a new sandwich to liven up school or work lunchboxes, I’d definitely recommend giving this recipe a try. It would also be great for picnics and buffets. As well as a sandwich filling, you can also use it as a topping for crackers. Perhaps even as a jacket potato topper too? Now that is something I definitely need to try! 

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Curried Chickpea Smash Sandwich Filling

Hey lovely people! Today, I have a new, tasty sandwich filling for you. It’s creamy, crunchy, tangy and gently spiced with the flavours of India. It also happens to be packed full of nutrients. This is a sandwich filling that will leave you feeling full and energised. Just what you need to see you through a busy afternoon at work or school.

For most of his school life, Lucien has chosen to take a packed lunch. In the primary years especially, this encouraged me to get creative and ‘think outside the box’ as I couldn’t rely on traditional sandwich fillings like cheese or peanut butter. In fact, during his entire seven years of primary school, he didn’t take a single traditional sandwich in his lunchbox. Instead, we tended to fill his box with leftovers from the previous night’s dinner – fajita wraps, pizza slices, tofu frittata, roasted vegetable pasta, Moroccan couscous, chunky soups, and even leftover Moroccan tagine and sweet potato curry!

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Jackfruit Bulgogi

In today’s post, I’m sharing a recipe for a delicious, meat-free alternative to the traditional Korean dish known as ‘Bulgogi’. It’s simple to make and highly versatile too. So far, I’ve served it in salad bowls and as a sandwich filling, however I also think it would be great for filling tacos and tortilla wraps, topping pizzas and for serving in ‘Buddha bowls’ along with sticky rice and wok-fried greens. This Jackfruit Bulgogi has been a big hit with my family and I hope you enjoy it too!

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Sweet Potato Bhaji Burgers

In today’s post, I’m sharing a new plant-based burger recipe that my family has been loving lately… the Sweet Potato Bhaji Burger. The burgers are filled with simple ingredients – sweet potato, onion, chickpea flour and kale – which also happen to be nutritional powerhouses, providing an array of vitamins, minerals and antioxidants ✨ The Indian spices used to flavour the burgers – cumin, garam masala and turmeric – notch up their antioxidant potency even further.

Not only are they quick and easy to make, but they’re super cheap too! According to my calculations, it cost just £1.07 to make six burgers. That’s 18p per burger. Bargain!

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Basic Home-Made Seitan

Seitan is one of my favourite meat-free alternatives. Cooked right, it has the most succulent, chewy texture which makes it perfect for adding to any kind of meal where meat typically takes centre stage, like kebabs and steak. Store-bought seitan can be expensive and not so easy to come by here in the UK, so I choose to make my own. In this post, I’m sharing my favourite basic seitan recipe. It’s really easy to prepare and takes only 15 minutes hands on time.

Seitan (also known as ‘wheat meat’) is made with vital wheat gluten, which is the protein part of the wheat seed, milled into flour. Per 100g, vital wheat gluten flour contains a whopping 75g protein. It’s also low in fat and contains zero cholesterol, making it a healthier alternative to animal products. Continue reading “Basic Home-Made Seitan”