Tag: Vegan dinners

Tofu Halloumi

Tofu ‘Halloumi’

Published on by Sharon6 Comments

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In today’s post, I’m sharing the recipe for a delicious plant-based alternative to halloumi. Simple to prepare, this Tofu ‘Halloumi’ is highly versatile. We love to add it to Greek-style salads, sandwiches, pittas, wraps and mezze platters. 

Tofu Halloumi

It was the Greek Vegan Deli guys that first introduced me to Tofu ‘Halloumi’ back in 2018 at Bristol VegFest. It was absolutely delicious!! Since then, every time I see the Greek Deli guys at a festival, I really look forward to tucking into their Tofu ‘Halloumi’, either stuffed into a pitta or as part of one of their incredible Greek platters. 

I love Greek food and halloumi used to be one of my favourite cheeses. However, once I’d tried the tofu version, I was hooked. I loved it even more than the original!

And if I’d known just how easy it is to make, I would definitely have tried making Tofu ‘Halloumi’ a long time ago!

It involves three simple steps …

  1. Pressing the tofu
  2. Marinating it for an hour
  3. Then grilling it for a few minutes.

Job done!

I especially love to use a griddle pan to get those beautiful grill lines.

Tofu Halloumi

For the marinade, I used five ingredients that are basic staples my kitchen – nutritional yeast flakes, lemon, oregano, extra virgin olive oil and salt. The resulting tofu was so flavourful. It was salty, tangy, cheesy and herby – all the flavours I associated with Greek halloumi (for Cypriot halloumi you could switch the oregano for mint instead).

Tofu Halloumi

Recipe Card

Tofu Halloumi

Tofu ‘Halloumi’

This tofu is a delicious alternative to halloumi. It can be served warm or cold, and is perfect for adding to Greek salads, sandwiches, pittas, wraps and mezze platters.
5 from 3 votes
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Hands-on Time 18 minutes
Total Time 2 hours
Course Appetizer, Dinner, Lunch, Salad
Cuisine Mediterranean, Middle East
Servings 3

Ingredients
 

  • 1 block (about 400g / 14 oz) of super firm tofu*
  • 4 TBSP nutritional yeast flakes
  • 2 TBSP fresh lemon juice
  • 1 TBSP dried oregano
  • 1 TBSP extra virgin olive oil
  • ½ tsp salt

Instructions
 

  • Press the tofu for 30 minutes**. Slice into ½ inch (1.3 cm) thick rectangles.
  • Add the nutritional yeast flakes, lemon juice, dried oregano, oil and salt to a bowl and stir until thoroughly combined. The nutritional yeast should start to dissolve into the oil.
  • Add the tofu to a wide, shallow container and use a pastry brush or spoon to coat both sides in the marinade (it doesn’t matter if you need to stack the tofu). Cover and leave for an hour to marinate. Alternatively you can leave it overnight in the fridge.
  • When ready to cook, spray a non-stick griddle pan or frying pan (skillet) with oil and pre-heat on medium-high. Add the tofu in a single layer and press down on it with a slotted turner spatula (you should hear it sizzle). Cook for 2-3 minutes until golden brown on the underside then flip over and repeat.
  • Stored in an airtight container, the tofu will keep for a couple of days.

Notes

* I used Cauldron Extra Firm Organic Tofu (available in the chiller cabinet in most big UK supermarkets). I like this tofu as it is set in calcium sulphate so it’s an easy way to boost our calcium levels. According to their website, Cauldron Organic Tofu contains approximately 400mg of calcium per 100g (a quarter block). 
**Here’s my preferred way to press tofu (since I don’t have a tofu press): Place the tofu on a rimmed baking tray. Place a chopping board on top of the tofu, followed by a heavy object to weigh it down. The water collects in a pool round the tofu. After 30 minutes, drain off the liquid. Give the tofu a quick pat with kitchen paper to soak up any residual liquid, then it’s good to go.
Keyword Easy Vegan Meals, Gluten-Free, Plant-Based, Vegan Lunchbox Ideas, Vegan Sandwiches
Tried this recipe?Let us know how it was!

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Tofu Halloumi

I’m really looking forward to seeing how you would use this Tofu ‘Halloumi’. Today, I added it to a toasted sandwich with baby leaves and shredded beetroot, sun-dried tomatoes and mayo. It was so delicious! If you make it, remember to take a photo and tag it 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

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Bit of the Good Stuff’s Gourmet Goa Burger

Published on by SharonLeave a comment

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Happy New Year everyone! So here we are, in the year 2020. Wow! When I was little, 2020 seemed so futuristic. I imagined we would all be wearing shiny silver suits and flying around on hover boards. Well, the reality hasn’t matched up with my predictions, but life on planet Earth sure feels a bit crazy right now.

And when things start to feel a bit too crazy in the big wide world, I find it helpful to focus on the things that I can personally do (however small) to help bring about positive change. This month, I am supporting people that are giving Veganuary a try, whether they have pledged to go full vegan for the month or are dipping their toes into the world of plant-based eating. It feels an absolute honour to be part of a person’s journey as they start to make the transition towards this more planet, animal and human health-friendly lifestyle 💚

Over 300,000 people have already signed up to take part in this year’s Veganuary, which is incredible! And that includes one of my personal heroes… Brian May! I’ve been following his vegan journey on Instagram and it’s wonderful to hear how much he’s enjoying it.

I especially love this passage that Brian wrote on Day 13 of #Veganuary…

One person going Vegan for a month is a very small thing. But from small seeds big peaceful oak trees grow. Our grandchildren will need them.

Brian May

All of us really can make a difference! And if you’ve been considering joining in Veganuary but feel you may have missed the boat, it’s not too late! You can still sign the pledge on the Veganuary website. And if you’d like some personalised plant-based nutrition coaching to help you along the way, don’t hesitate to get in touch. I would be delighted to help you!

So after that long introduction, let’s get onto a recipe! I thought I would kick start blogging in 2020 by sharing one of my family’s all-time favourite burger recipes which features in the Bit of the Good Stuff Cookbook – the Gourmet Goa Burger. This recipe has proven popular with our lovely readers too. In fact, one reader that I met at a vegan festival asked me if I would sign this page of the cookbook for her mum as it was her mum’s favourite burger recipe!

Gourmet Goa Burger (Vegan)

These burgers are flavoured with warming Indian spices and have a beautiful texture, thanks to the addition of cashews and oats. Some home-made burgers can be a bit soft and mushy, but not these ones!

And what I especially love about these burgers is that they are so quick and easy to make! You can make them from scratch in 30 minutes or less! In the time it takes to pre-heat our oven and cook the fries for our Friday night dinner, we’ve made the burgers and washed up too.

Fresh, tasty, healthy AND quick to make. Now that’s my idea of the perfect fast food!

Recipe Card

Gourmet Goa Burger (Vegan)

Once you’ve had a taste of home-made burgers, you’ll never want to go back to the store-bought version. They taste so much fresher, plus you an adjust the seasoning to suit your own personal tastes. My family loves to serve these Indian-spiced burgers in toasted buns with colourful salad leaves and a generous spoonful of sweet pickle, mango chutney or vegan mayonnaise.
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Hands-on Time 30 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4

Ingredients
 

  • 1 TBSP olive oil divided
  • 1 medium red onion (130g) finely diced
  • 2 tsp minced garlic
  • 1 TBSP mild curry paste*
  • 1 TBSP natural peanut butter (or tahini)
  • 75 g / ½ cup cashews
  • 400 g / 14 oz can kidney beans rinsed and thoroughly drained
  • 50 g / ½ cup rolled porridge oats (quick oats, not jumbo**)
  • 2 TBSP fresh coriander leaves (cilantro) roughly chopped
  • ½ tsp salt

Instructions
 

  • Gently heat ½ TBSP oil in a large non-stick frying pan (skillet) and cook the onion for 4 minutes. Add the garlic and curry paste and cook for another minute. Stir in the peanut butter then remove the pan from the heat.
  • Roughly chop the nuts either using a knife with a curved blade or by pulsing them in a food processor.
  • Place the beans in a mesh sieve. Rinse under cold water then shake to remove all the water droplets.
  • Tip the beans into a large mixing bowl and roughly mash using a potato masher. Add the contents of the frying pan, along with the chopped nuts, oats, coriander leaves and salt. Stir until thoroughly combined. Press some mixture between your fingers. It should stick together. If if feels a little dry, add a touch more peanut butter or tahini and stir through. Taste the burger mixture and adjust the seasoning to suit.
  • Divide the mixture into four equal size balls. Firmly press the mixture together in your hands, then place on a chopping board and shape into patties.
  • Coat the bottom of the frying pan with the remaining oil and cook the burgers on medium-low heat for 6 minutes on each side, or until browned.
  • Stored in an airtight container, the burgers will keep for up to three days in the refrigerator. They also freeze well.

Notes

* I use Pataks Mild or Korma curry paste. If you prefer, or you can substitute curry paste with 1 teaspoon of good quality curry powder.
** I usually use Quaker Traditional Rolled Oats
Keyword Budget Vegan Meals, Easy Vegan Meals, Family Friendly, Gluten-Free Option, Plant-Based, Vegan Burger
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.

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Gourmet Goa Burger (Vegan)

If you make these burgers, 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

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Vegan Macaroni Cheese

Creamy Vegan Mac and Cheeze (30 minute recipe)

Published on by Sharon2 Comments

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I’m so excited to be sharing today’s recipe with you… it’s for a creamy vegan Mac and Cheeze that’s really simple and quick to make. When I first made the sauce, I was amazed at how good it tasted, especially considering how basic the ingredients are (and that it doesn’t contain any cheese!) I had a hard time stopping myself from spooning the whole lot into my mouth straight from the blender!

And not only is it delicious, but it’s healthy too! For me, this Mac and Cheese is comfort food at its finest. It’s been a winner with my family and I hope you enjoy it too!

Vegan Macaroni Cheese

There are a number of ways to make plant-based alternatives to dairy cheese sauce. For example, you can blend potatoes or squash with vegetable broth, or you can make a béchamel-style sauce with plant milk and vegan ‘cheese’. Over the years, I’ve experimented with them all, however to this day, blended cashews remains my favourite (it’s the one I use for the cauliflower Mac ‘n’ Cheeze recipe in my cookbook).

It is also probably the easiest vegan ‘cheese’ sauce to make. It’s simply a case of throwing the ingredients in a high speed blender and whizzing smooth.

Vegan Macaroni Cheese

And what I especially love about this sauce is that it tastes decadent and creamy, yet it’s packed full of nutritional goodness! Cashews are a great source of heart-healthy monounsaturated fats, plus they provide protein, fibre and minerals, such as magnesium and manganese. 

Another secret ingredient in the sauce is carrot. Not only does the carrot enhance the colour and flavour of the sauce, but it provides an abundance of antioxidant betacarotene (which the body converts into vitamin A).

The savoury ‘cheesy’ flavour in the sauce comes from nutritional yeast flakes, which also happens to have an amazing nutrient profile. It’s especially rich in protein, B vitamins and zinc. Here in the UK, the most common brand of nutritional yeast flakes available in our larger supermarkets and health food shops is the Marigold Engevita Nutritional Yeast Flakes.

The onion powder also adds an incredible ‘cheesy onion’ flavour. It’s amazing stuff! Sadly, at present, onion powder isn’t available in UK supermarkets, but you can buy it from independent health food shops or online. (I buy mine from the zero waste jars in Harvest, Bath).

For this dish, a pasta tube or twist is best as it helps hold onto the sauce. You could either use a wheat pasta or one of the many gluten-free pastas now available.

Recipe Card

Vegan Macaroni Cheese

Vegan Mac and Cheeze

This vegan Mac and Cheeze is really simple and quick to make. Not only is it delicious, but it’s also packed full of nutritional goodness. For me, this is comfort food at its finest!
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Hands-on Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Servings 4

Ingredients
 

Cheese sauce

  • 135 g / 1 cup cashews
  • 160 g / 1 cup of carrot thinly sliced
  • 240 ml / 1 cup water
  • 28 g / ½ cup nutritional yeast flakes
  • 2 tsp cider vinegar
  • 2 tsp onion powder
  • ½ tsp salt

Pasta

  • 400 g / 14 oz pasta

Instructions
 

  • Place the cashews in a heat proof bowl. Pour on boiling hot water and leave for 10 minutes to soften, then drain.
  • In a large pan, steam the carrot for 10 minutes, or until just soft (the thinner you slice the carrot, the quicker it will cook).
  • Remove the steamer from the pan, top up with boiling water and cook the pasta until al dente. Drain and return the pasta to the pan.
  • Meanwhile, place the cashews and 1 cup of water in a high speed blender and whizz until smooth. Add the remaining sauce ingredients – the cooked carrot, nutritional yeast, vinegar, onion powder and salt – and blend until silky smooth. Taste test, and add a touch more seasoning if desired.
  • Pour the sauce into a small saucepan and gently heat through, stirring regularly. Once the pasta is cooked, drain it and return it to the pan. Add the sauce and stir through.
  • Serve the pasta in warm bowls alongside your favourite green veggies*.
  • Any leftover sauce can be stored in the fridge for up to five days. It is also freezable. It thickens up over time, so whisk in a splash more water when re-heating.

Notes

*My family’s favourite greens to serve with this dish are either roasted broccoli or Cavolo Nero (aka Lacinato kale), mushrooms and onions sautéed in soy sauce. We prepare the side dish while the carrots are steaming.
Keyword Dairy-Free, Easy Vegan Meals, Family Friendly, Gluten-Free Option, Oil-Free, Vegan Dinners, Vegan Pasta Dish
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.

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Creamy Vegan Macaroni Cheeze

If you make this Creamy Vegan Mac and Cheese (or any other recipes on our blog), 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

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Creamy Vegan Broccoli Soup

Creamy Broccoli Soup (Vegan | Dairy Free)

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In today’s post, I’m sharing the recipe for a delicious broccoli soup that my family has been loving lately. This is the kind of soup that I crave in the winter months. It’s thick and creamy, and packed full of immune-boosting nutrients.

It’s quick to make from scratch, making it handy for those weeknights when you need dinner on the table in thirty minutes or less. It’s super cheap too. I calculated that it cost me £2.83 to make, which works out at just 94p per portion!

Creamy Vegan Broccoli Soup

As we know, all vegetables are super foods but if we did have to rank them, broccoli would be up there as one of the ‘super stars’ of the veg world. It contains protein, lots of dietary fibre and is packed full of vitamins, antioxidants and phytonutrients that promote good health and a strong immune system. It is an especially rich source of vitamins A, C and K.

Another ‘star’ ingredient of this soup is nutritional yeast. Not only does it lend the soup a delicious savoury ‘cheesy’ flavour, but it also has a fantastic nutritional profile. I most often use the Marigold Engevita Nutritional Yeast Flakes with added B12 which is a rich source of B vitamins and zinc. I used to have to buy it online, but it’s recently become more widely available in UK health food shops and supermarkets (including my local branch of Waitrose, on the Free From aisle).

Creamy Vegan Broccoli Soup

The inspiration for today’s recipe was November’s Vegan Life magazine, which came with a Vegan Christmas supplement, filled with recipe ideas for the festive season. A Creamy Broccoli Soup featured in the ‘Starters’ section of the Christmas supplement and though it would definitely make a delicious starter for a festive three-course meal, I also thought that with a little bit of tweaking it could make a wonderful weeknight dinner too…

Creamy Vegan Broccoli Soup

And it most certainly does! Since I first made the recipe, I’ve made it at least twice more to serve as a weeknight meal (that’s three times in one month!!) and I’m already looking forward to making it again!

Recipe Card

Creamy Vegan Broccoli Soup

Creamy Broccoli Soup (Vegan | Dairy-Free)

This soup is thick and creamy, delicious and packed full of immune-boosting nutrients. It’s quick to make from scratch, making it handy for those weeknights when you need dinner on the table in 30 minutes or less.
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Hands-on Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course, Soup, Starter, Supper
Servings 3

Equipment

  • Saucepan
  • Hand blender or jug blender

Ingredients
 

  • 3 TBSP dairy-free spread/butter
  • 50 g / ⅓ cup flour (I use wholemeal)
  • 480 ml / 2 cups soya milk
  • 1 TBSP white miso
  • 1 heaped tsp Dijon mustard
  • 1 tsp onion powder
  • 1 tsp garlic granules
  • 24 g / ½ cup nutritional yeast flakes
  • 420 ml / 1¾ cups hot vegetable stock (broth)
  • 500 g / 5 cups broccoli florets (I use frozen)

Suggested toppings

  • Chopped chives
  • Freshly ground black pepper
  • Home-Made Croutons or Maple-Glazed Chickpeas {see Notes below}

Instructions
 

  • Melt the dairy-free spread/butter in a large saucepan over medium-low heat. Add the flour, stirring continuously until a paste forms. Continue cooking for 2 minutes, stirring regularly.
  • Gradually add the milk to the pan, whisking continuously to avoid any lumps forming.
  • Stir in the dijon mustard, white miso, onion powder, garlic granules and nutritional yeast.
  • Gradually add the vegetable stock, whisking continuously until fully combined.
  • Add the broccoli florets. Bring to the boil, then reduce the heat, cover partially with a lid and simmer for 10 minutes or until the broccoli is tender. Stir now and then to prevent the sauce from sticking to the bottom of the pan.
  • Blend with a hand/immersion blender or in a jug blender until you reach your desired level of smoothness. The hand blender is great if you would like to keep some chunks of broccoli for texture. Alternatively, a power blender will allow you to achieve a silky smooth soup. My family loves it both ways!
  • Serve in warm bowls with your toppings of choice.
  • This soup will keep for up to five days in the fridge. It will thicken as it chills so add a touch more liquid on re-heating, if needed. If you’re using frozen broccoli, the soup is best served straight away as the instructions on the packet often state ‘do not reheat’.

Notes

Here’s how I made my crispy home-made croutons: Coat the bottom of a frying pan (skillet) with extra virgin olive oil. Heat on medium heat. Cut some multigrain bread into cubes then add them to the pan and stir through until the bread is coated in the oil on all sides. Continue frying, stirring regularly until the cubes are golden and crispy. Tip onto kitchen paper to drain any excess oil before serving.
I often serve this soup with Golden Pan-Fried Chickpeas as a topper. I pan fry the chickpeas while the soup is simmering. 
Keyword Budget Vegan Meals, Dairy-Free, Easy Vegan Meals, Family Friendly, Plant-Based, Student Vegan Meals, Vegan Dinners, Vegan Lunch
Tried this recipe?Let us know how it was!

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Creamy Vegan Broccoli Soup

If you make this Creamy Broccoli Soup, 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

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Cranberry Glazed Nut Loaf (Vegan)

Cranberry-Glazed Nut Loaf (Vegan)

Published on by Sharon31 Comments

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When it comes to Christmas dinner, for me, nothing can beat a nut loaf served with a big pile of roasted veggies and onion gravy ♥ 

My mum made me my first nut roast for Christmas when I was 12 and it was by far the best Christmas dinner I’d ever had! In contrast to turkey (which I’d always found pretty bland), the nut roast was packed with beautiful flavours and textures. Since then, I’ve always chosen to have nut loaf as the centre piece of my Christmas dinner… and for many years now, my mum has chosen it over turkey too!!

In fact, pretty much everyone I know loves a nut roast, regardless of whether they’re vegetarian, vegan or not, so this is a great meal to serve to friends and family over the Christmas holidays, or as a special Sunday roast dinner.

Cashew Nut and Red Lentil Loaf

The nut loaf recipe I’m sharing today has be my family’s all-time favourite. It’s the one we’ve chosen as the centre piece of our Christmas dinner for the past ten years or so. We only make it at Christmas (to keep it ‘special’) and I’m already looking forward to tucking into it again this year!

Not only does it taste delicious, but it is easy to make too! It also stores really well, which means you can make the loaf a few days in advance of Christmas (or Thanksgiving) then simply heat up some slices before serving. The last thing I want to be doing in the Christmas holidays is slaving away in the kitchen and missing out on the fun, so this kind of ‘make ahead’ meal really suits me!

Cashew and Red Lentil Nut Loaf

This Cranberry-Glazed Nut Loaf has proven to be popular with our lovely readers too. I first posted this recipe back in December 2013 and I’ve absolutely loved reading your feedback and seeing your photos on social media. Thank you so much to everyone that’s taken the time to do this. It means a lot to me!

This blog post was in desperate need of updating (especially since we moved our website to a new format this year) so I’m really happy to have finally found the time to do so. This is one recipe that I’m sure my family is going to be making for many years to come!

Recipe Card

Cranberry Glazed Nut Loaf (Vegan)

Cranberry-Glazed Nut Loaf

This nut loaf is perfect for sharing with friends and family over the festive holidays or as the centrepiece to a Sunday roast dinner. It can be made two or three days in advance and warmed through in the oven or a microwave just before serving. It also makes a delicous sandwich filling served with caramelised onion chutney or sweet pickle.
5 from 2 votes
Print Recipe Pin Recipe
Hands-on Time 30 minutes
Total Time 1 hour 40 minutes
Course Dinner, Lunch, Main Course
Cuisine American, English
Servings 6

Ingredients
 

  • 250 g / 1½ cups cashew nuts
  • 125 g / 1¾ cups fresh wholegrain bread
  • 200 g / 1 cup red lentils
  • 500 ml / 2 cups vegetable stock (broth)
  • 1 TBSP olive oil
  • 1 large red onion (160g) finely diced
  • 2 celery sticks (140g) finely diced
  • 2-3 garlic cloves minced
  • 100 g / 1 cup mushrooms finely chopped
  • 1 tsp dried sage
  • 2 TBSP tomato purée (paste)
  • 40 g / ⅓ cup wholemeal (whole wheat pastry) flour or chapatti flour
  • 2-3 TBSP fresh parsley finely chopped
  • ½ tsp salt
  • 1 TBSP each of pine nuts, pumpkin seeds and sunflower seeds
  • 4 TBSP cranberry sauce

Instructions
 

  • Preheat the oven to 190C (170C fan) / 375F.
  • Grease a large (3lb) loaf pan (about 24cm x 13cm x 7cm in size) and line with a strip of non-stick baking paper to cover the bottom and long sides. Leave a little excess paper hanging out to make it easy for you to lift out the loaf. (Alternatively you can use a non-stick loaf liner).
  • Pulse the cashews in a food processor until coarsely chopped, then place in a large mixing bowl. Process the bread into breadcrumbs, then add to the mixing bowl.
  • Place the lentils in a fine mesh sieve and wash under running water, agitating them with your hand until the water runs clear.
  • In a pan, bring the vegetable stock and lentils to the boil, then reduce the heat and gently simmer uncovered for 15 minutes, or until the lentils have become a soft purée and all the water has been absorbed. Stir regularly towards the end of the cooking time to prevent the lentils from sticking.
  • Meanwhile, heat the oil in a large non-stick frying pan (skillet) and cook the onion and celery until they start to soften. Add the garlic, mushrooms and sage, and cook for a further three minutes. Stir in the tomato purée and flour, then remove from the heat.
  • Add the contents of the frying pan to the mixing bowl with the cashews and breadcrumbs. Add the cooked lentils, parsley and salt, and stir until thoroughly combined.
  • Spoon the mixture into the prepared tin. Gently press down and level the top. Sprinkle with pine nuts and seeds, and press them into the loaf. Spread the cranberry sauce on top. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes. When ready, the loaf should feel firm to the touch. Leave to cool in the tin for at least 20 minutes, before turning out and slicing (it will firm up more as it cools). If you’re making it ahead of time, you can leave it in the pan until completely cooled.
  • This loaf will keep for five days in the fridge, and for weeks in the freezer. If you’re not planning on eating the loaf in one go, you can slice it and freeze it in portions. The loaf can also be served cold and makes a great sandwich filling.
Keyword Lunchbox Ideas, Vegan Christmas Dinner, Vegan Dinners, Vegan Roast Dinner, Vegan Sandwiches, Vegan Thanksgiving
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 ⬇️

Cranberry Glazed Nut Loaf

If you have any leftovers, I can highly recommend stuffing them into a sandwich or pitta bread, along with some caramelised onion chutney or sweet pickle. My family calls this our ‘Boxing Day’ sandwich. It’s delicious!!

If you make this Cranberry-Glazed Nut Loaf, 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

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Green Orzo Pasta Salad (Vegan)

Green Orzo Pasta Salad with Creamy Herby Dressing (30 Minute Recipe)

Published on by SharonLeave a comment

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In today’s post, I’m sharing a delicious Green Orzo Pasta Salad that my family has been loving lately. It’s perfect for serving as a main meal on a warm summer’s evening, but would also make a great addition to work or school lunchboxes. It’s really easy to make and ready in 30 minutes or less.

Orzo is the pasta of choice for this dish. In appearance, it looks like giant grains of rice! It feels much lighter than regular pastas, making it perfect for salads.

Green Orzo Pasta Salad

Asparagus spears, sugar snap peas, courgette and edamame beans give this dish a beautiful green hue and fresh taste. They are very lightly cooked or served raw, so that they retain their vibrant colours and nutrients. 

Green Orzo Pasta Salad (Vegan)

The pasta is coasted in a creamy, herby dressing that’s made with non-dairy yogurt, extra virgin olive oil and fresh green herbs. Not only does it taste amazing on pasta, but it’s also far healthier than traditional creamy salad dressings.

Green Orzo Pasta Salad (Vegan)

This pasta salad is packed full of nutritional goodness. It’s a rich source of protein, dietary fibre, heart healthy fats, antioxidants and a whole array of vitamins (A, B, C, E, K) and minerals (including iron, magnesium, potassium, selenium and zinc). This is a meal that’s going to leave you feeling energised and ‘zinging’ on the inside!!

Recipe Card

Green Orzo Pasta Salad (Vegan)

Green Orzo Pasta Salad with Creamy Herby Dressing

This delicious, creamy pasta salad is fresh, vibrant and packed full of nutritional goodness! It’s perfect for serving in the summer months as a main meal or lunchtime option. It’s really easy to make and comes together in 30 minutes or less.
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Hands-on Time 30 minutes
Total Time 30 minutes
Course Lunch, Main Course, Salad
Cuisine Mediterranean
Servings 4

Ingredients
 

  • 400 g / 14 oz orzo pasta
  • 200 g / 7 oz asparagus trimmed* and chopped
  • 150 g / 1½ cups sugar snap peas trimmed
  • 160 g / 1 cup edamame beans (I use frozen)
  • 1 medium courgette (zucchini) thinly sliced

For the creamy herby dressing:

  • 250 g / 1 cup plain dairy-free yogurt (I used Alpro plain)
  • 2 tbsp extra virgin olive oil
  • 1 tsp Dijon mustard
  • small handful (about 5 g) basil leaves
  • small handful (about 5 g) flat leaf parsley leaves
  • ½ tsp dried dill
  • ½ tsp garlic granules
  • ¼ tsp salt

For garnish:

  • 50 g / ½ cup toasted walnuts
  • 2 TBSP toasted sunflower seeds
  • 2 TBSP toasted pumpkin seeds
  • freshly ground black pepper, to taste

Instructions
 

  • Prepare two pans of boiling water. In one pan, cook the pasta until al dente (about 9 minutes). Drain and rinse the pasta under cold running water, then transfer it back to the pan.
  • In the second pan, boil the asparagus, sugar snap peas and edamame beans for a maximum of two minutes (until they are just tender). Drain and rinse under cold running water to stop them cooking and to help retain their vibrant colour. If you’re feeling fancy, slice the sugar snap peas diagonally to expose the cute peas inside.
  • Place all the dressing ingredients in a blender or mini food processor and whizz until smooth. Taste test and adjust the seasoning to suit.
  • If the nuts and seeds aren’t already toasted, place them in a dry frying pan (skillet) on medium heat and cook for a couple of minutes, stirring regularly until the walnuts become fragrant and the seeds start to brown or pop.
  • Add the vegetables and beans to the pasta pan. Pour three quarters of the dressing in and stir through to coat. Transfer to bowls and drizzle on the remaining dressing. Add a sprinkling of toasted nuts and seeds, some freshly ground black pepper and serve.
  • Any leftovers will keep in the fridge for three days. They make a great lunchbox option!

Notes

* To trim the asparagus, simply take the end of the asparagus between your thumb and forefinger and bend until it breaks. The asparagus will automatically break where the woody part ends and the fresh, juicy asparagus begins.
Recipe lightly adapted from the Green Orzo Pasta Salad in Vegan Life magazine, Issue 54
Keyword Lunchbox Ideas, Pasta salad, Plant-Based, Vegan Dinners, Vegan Lunch
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.

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Green Orzo Pasta Salad (Vegan)

If you make this Green Orzo Pasta Salad, 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

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