Vegetable Jambalaya

Recipe: Vegetable Jambalaya
 
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A vegan version of a Louisiana dish, with French and Spanish origins. Quick and easy.
Author:
Recipe type: Vegan, gluten-free
Cuisine: French, Spanish
Ingredients
  • 300g rice
  • 3 small peppers
  • ½ bell pepper
  • 2 tbsp tomato purée
  • 4 bay leaves
  • ½ red onion
  • 400g tinned tomato
  • 125g sweetcorn
  • 50g petits pois (peas)
  • 500ml vegetable stock
  • 2 tsp paprika
  • ½ tsp chilli flakes
  • black pepper
  • ½ tsp thyme
  • 1 tsp garlic powder
Instructions
  1. Finely chop the onion and peppers, and add to the oil in a large pan on medium heat.
  2. Once the onions and peppers have softened, add the stock, sweetcorn, peas and tinned tomatoes, stirring gently to mix.
  3. Add the rice, and begin to add the spices (this bit is again up to you, add or more or less to personal taste).
  4. Add a pan lid and gently simmer for 20 minutes, stirring every occasionally to stop the rice from sticking. It is now ready to serve, I like to enjoy by adding cracked black pepper or nutritional yeast on top.
Nutrition Information
Calories: 174 Fat: 2.2 Carbohydrates: 32.1 Protein: 6.1
 

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Raspberry and Coconut ‘Cheesecake’ (Vegan, Gluten-free)

Raspberry and Coconut 'Cheesecake'
 
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A rich and creamy alternative to traditional cheesecake.
Author:
Recipe type: Vegan, gluten-free
Serves: 12
Ingredients
  • 500g cashews
  • 100g walnuts
  • 30 dates
  • 150g of frozen raspberries
  • 5 tbsp coconut oil
  • 100ml water
  • 2tbsp golden syrup (optional extra really, just makes it a bit sweeter)
  • 25g dessicated coconut
  • dash of lemon juice
Instructions
  1. Soak cashews overnight in a bowl of water, or alternatively, soak for an hour or so in boiling water.
  2. Line a 20cm cake tin (or whatever size really, it’ll just make the base thicker/thinner). Add walnuts and dates to a food processor and blend until a fine meal is produced. Pour into tin and press down to create an even and combined base. Place in freezer.
  3. Add cashews, water, oil, lemon juice and golden syrup to a food processor and blend on a high speed until a smooth consistency is formed. This may take a good few minutes, depending on the make/quality of your food processor or blended.
  4. Once your desired consistency is reached, slowly added the raspberries and coconut, and blend until the mixture is a pinkish colour.
  5. Take the base out of the freezer and pour the mixture on top, smoothing it out with a spatula or palette knife. Add more raspberries and coconut to decorate.
  6. Freeze for at least 6 hours. When needed, take out of the freezer and either leave on side or place in fridge.
Nutrition Information
Calories: 431 Fat: 31.5 Carbohydrates: 33.3 Protein: 9.5
 

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Banana and Coconut Loaf (Vegan, Gluten-free)

 

Banana and Coconut Loaf
 
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A light and fluffy banana cake.
Author:
Recipe type: Vegan, gluten-free
Cuisine: Cake
Ingredients
  • 2 ripe bananas (roughly 80-100g each)
  • 170g coconut flour (OR gluten free flour/ plain flour)
  • 115g sugar of your choice (I used granulated)
  • 25g dessicated coconut
  • 200ml sunflower oil
  • 140ml water
  • 1 tsp bicarbonate of soda
Instructions
  1. Preheat the oven to 180 degrees Celcius/350 degrees Fahrenheit/ Gas Mark 4, and grease and line a brownie tin, or a small loaf tin.
  2. Using either a fork or potato masher, mash the two bananas in a large mixing bowl.
  3. Sieve flour to remove any lumps and add to the banana, along with the sugar, coconut, oil and water.
  4. In a small bowl, add the bicarbonate of soda and 1 tbsp of water. Mix thoroughly then add to the mixture and gently fold.
  5. Pour into the lined tin, and bake for 50 minutes, or until the loaf has risen. To check it is cooked through, stick a knife through the middle, and if it comes out clean you’re good to go.
Nutrition Information
Calories: 317 Fat: 22.5 Carbohydrates: 22.5 Protein: 2.8
 

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Vegan Chilli

Vegan Chilli
 
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A warming and nutritious bowl of bean chilli.
Author:
Recipe type: Vegan, gluten-free
Cuisine: Mexican
Serves: 5
Ingredients
  • 1 tbsp coconut oil (or any other cooking oil)
  • 1 medium red onion
  • 1 pepper (I used red but it doesn’t really matter)
  • 1 clove of garlic, peeled, crushed and diced
  • 1 tsp cumin seeds
  • 1 tin of chopped tomatoes
  • 1 tin of kidney beans, drained
  • 1 tin of chickpeas, drained
  • 1 tin of butter beans, drained
  • 1 tin of baked beans
  • 300ml vegetable stock
  • 1 tbsp of tomato puree
  • paprika
  • chilli flakes
  • hot chilli powder
  • black pepper
  • fresh coriander, finely chopped (and some to garnish)
Instructions
  1. Roughly chop the onion and pepper, and crush and slice the garlic clove. (Some recipes say to finally dice the vegetables, but personally I like them quite chunky.)
  2. Heat the oil on medium heat in a large pan, and add the cumin seeds, stirring until the smell of the seeds is released. Then add the chopped onion, pepper and garlic, cooking for 5 minutes or until the vegetables have softened and there is a wonderful aroma of garlic.
  3. Add the chop tomatoes, kidney beans, butter beans, baked beans (including the juice) and chickpeas. Simmer for a further 5 minutes then add the stock.
  4. By now the dish should be looking a little watery, but don’t worry, this is fine, it will thicken in time. Now it’s time to season. I haven’t given exact measurements of the spices as I believe a lot of flavourings are based on personal opinions, so this part is up to you! Add your spices and coriander and keep tasting until you’re satisfied.
  5. Once you’re happy with the taste, add the pan lid, and gently simmer for around 30 minutes, tasting every 10 minutes or so. By now the mixture should have thickened up nicely, but if you feel it is still too watery, continue simmering for a short while longer, or add corn flour to thicken.
  6. Remove the pan from heat, and either serves immediately, garnishing with coriander, or if you can resist, cover and reheat the next day for intensified flavours.
Nutrition Information
Calories: 196 Fat: 4.2 Carbohydrates: 30.2 Protein: 9.1

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