vegan meal ideas

Classic Vegan Bean Burger with Chestnut Mushrooms

Wherever in the world we travel we’re always in search of the ultimate veggie burger. The closest to perfect we’ve found was from this restaurant in Madrid, but since we don’t live there we’ve been on a mission to create something just as delicious at home. We’ve had many burger experiments in the kitchen…. trying all kinds of beans, veggies & grains to find the right combination. All of them have been tasty in their own way, but just not quite perfect enough. So when we made these mushroom and white bean burgers we knew we’d finally landed on a favourite recipe.
These burgers are full flavour, have a perfect texture that stays moist when cooked and holds together really well. When we hear the word ‘burger’ we don’t associate it with being healthy, but these veggie burgers are full of really nutritious ingredients and are a great alternative to more processed options. Another thing we love about them is that they freeze really well, so if you’re busy (who isn’t these days?) then it’s worthwhile to make a big batch to have ready for an easy addition to a meal.

White Bean & Mushroom Veggie Burgers
Chestnut Mushroom & White Bean Burgers

The main ingredients of the burgers are white beans, chestnut mushrooms and brown rice. The combination of these gives a really nice texture, while there’s lots of flavours coming from tahini, miso, lemon zest and fresh parsley. Instead of adding fried onions, we added a few dates to the mix which give a delicious sweetness without having extra oil. For this reason, the burgers are really light and fresh. We love to serve them with fermented veggies, a tahini dressing or cashew sauce and either in a homemade bun or with salad. This recipe is inspired by Anna Jones’s ‘Really Hungry Burger’, but we’ve added in some extras and adapted some quantities.

Chestnut Mushroom & White Bean Burgers

Chesnut Mushroom & White Bean Burgers

Servings: Males 14 large burgers (feel free to halve the recipe)

Ingredients:

  • 500g chesnut mushrooms, finely chopped (would work great with shitake)
  • 2 x 400g tins white beans, drained (we use cannellini)
  • 4 cloves of garlic, finely chopped
  • 100g oats
  • 8 medjool dates (or 16-20 normal dates soaked in hot water for 5 mins)
  • Grated zest of 1 unwaxed lemon
  • 2-3 tablespoons of dark miso paste
  • 4 tablespoons of tahini
  • 400g of cooked brown rice (200g uncooked weight)
  • a handful of fresh parsely
  • a few sprigs of thyme
  • 2 teaspoons of smoked paprika
  • 4 tablespoons tamari or soy souce
  • sea salt and black pepper to taste

Instructions:

  1. Heat 1 tablespoon of olive oil in a large saucepan, once hot add the mushrooms, thyme and paprika (you may need to do 2 batches in your pan depending on the size of your pan). Cook on a high heat until the mushrooms are browned and fairly dried out. If you have excess water in the pan from the mushrooms then drain it off. Season with salt and pepper and leave aside to cool.
  2. Into a food processor, add the drained beans, dates, garlic, parsley, tahini, tamari and miso. Blend until you have a smooth mixture.
  3. Transfer into a mixing bowl and combine with the cooked rice, oats, lemon zest and mushrooms. Mix well.
  4. Leave the burger mixture to firm up in the fridge for atleast 15 minutes.
  5. Preheat your oven to gas mark 7.
  6. When ready to cook, shape the mixture into patties and cook them on a baking tray in an oven at gasmark 7 for 12-15 minutes. You want a slight colour on the burgers but too much time in the oven will dry them out.
Chestnut Mushroom & White Bean Burgers

What’s the best veggie burger you’ve tried?
If you enjoyed this post please share it with someone who you think will like it
<3

Raw Vegan Sushi Rolls with Sunflower Seed 'Rice'

As the weather gets (somewhat) warmer in the UK, we've been eating a lot more raw food and experimenting with different recipes. I always feel so energised after eating raw meals, so I'm curious about the raw lifestyle and this interesting way of creating food. If you have any recommendations or resources then let us know in the comments below!

These sushi rolls are a recent favourite to make for lunch - they're so delicious, fun to make and packed full of  colour and goodness! Instead of rice, we make a really tasty paste out of sunflower seeds - the texture and taste is weirdly a bit like tuna,  but it works perfectly in sushi and adds a great flavour. What's great about these rolls is you can mix up the recipe depending on what veggies you have in - some great options are avocado, carrot, cucumber, pepper, sprouts, beetroot & any pickled veggies, but it's great to experiment with what you have! 

RAW VEGAN SUSHI ROLLS WITH SUNFLOWER SEED RICE

Ingredients (serves 2 people)
For the sunflower seed filling:
1 cup of soaked sunflower seeds
1 tblsp apple cider vinegar
pinch of salt
1 tbsp tamari
water

For the sushi rolls:
2 nori sheets
thin strips of vegetables (we like avocado, pepper, carrot & cucumber)
optional: pickled vegetables
toasted sesame seeds
tamari 

Method:
1. Soak the sunflower seeds for 2+ hours (overnight if possible)
2. Drain and rinse the sunflower seeds, add to food processor with the vinegar, tamari, salt and pepper. Blend well and add a little water to bring the mixture to a fairly smooth paste. (see picture for the texture)
3. Place your nori sheets onto sushi rollmats, then press half the mixture down evenly onto each sheet, leaving about a 2 inch gap at one end. (see pics)
4. Add strips of vegetables evenly along the center of the nori sheet, don't overload them or they will be difficult to roll up!
5. Using the mat slowly roll up the sushi, if you've never done this before there are some helpful videos on youtube!
6. Use a long sharp knife to cut the rolls into 5 or 6 pieces and sprinkle with toasted sesame seeds, enjoy with extra tamari and wasabi.

raw vegan sushi rolls with sunflower seed rice
raw vegan sushi rolls with sunflower seed rice
raw vegan sushi rolls with sunflower seed rice
raw vegan sushi rolls with sunflower seed rice

If you enjoyed this post, please share below <3

Potatoes with Curry Leaves and Turmeric

Sometimes life and rainy days call for a delicious plate of crispy potatoes. Us being us, we wanted to put our own twist on the classic roast potato and give them a little indian and somewhat healthier twist! If potatoes could be life changing, then these guys definitely would be. But either way, this is such a good side dish to have with curry or dal,  especially our mung bean dal which you can find the recipe for here

Turmeric and curry leaf potatoes
Turmeric and curry leaf potatoes

We've talked about our love for fresh curry leaves on the blog before, and these really transform the potatoes in this dish. They add such an aromatic flavour and become amazingly crispy in the oven. There's so many healthy benefits to these incredible leaves too, including benefiting the liver, helping with digestion issues and being full of antioxidants too. As we've mentioned before, you can find these in many indian and asian supermarkets. 

We also added the ever popular turmeric to the mix to add flavour, colour and healing properties. Turmeric is one of our favourite spices and is amazing for fighting inflammation and preventing illness. I like to think of it as the sunshine spice - it brings such a beautiful colour to our food!

Over to the potatoes.....

Ingredients (serves 6 as a side dish)
1kg of potatoes
Roughly 50 fresh curry leaves (a small handful)
1 teaspoon of turmeric powder or 1 tablespoon of grated fresh turmeric root
a generous pinch of sea salt
2 tablespoons of melted coconut oil  (or other oil of choice)

Method
1.Parboil the potatoes for approx 8-10 minutes in boiling water. Allow to cool before cutting. 
2. Once cool, cut into 1/2 inch slices and combine in a large baking tray with all the other ingredients. Make sure the oil and turmeric is well spread between the potatoes. 
3. Bake on gas mark 6 for around 1 hour or until the potatoes are golden and crispy. 
4. Allow to cool before eating and enjoy! Don't forget to eat the crispy curry leaves... these are our favourite bit of all! 

 

What's your favourite way to use turmeric?
If you liked this post, please share below! 
<3

Miso Soup with Vegetable Noodles

As we've been faced with frosty mornings and busy work/study schedules, this warming miso soup has been a saviour in recent weeks. There's something so satisfying about soup during this time of year, but the options can often feel a little predictable... tomato, carrot, mushroom...you know the drill. So with something more 'exotic' in mind, we whipped up this delicious soup with toasted sesame seeds, vegetable noodles, herbs & tamari. This really is such a simple, quick soup to prepare, but it packs a whole load of flavour and texture too. Basically, it's the best of both worlds!

miso soup with vegetable noodles

We've opted for vegetable noodles in our soup, made with a julienne peeler and whatever we have in the fridge! This works great with carrot, courgette (zuchinni) & butternut squash. If your'e in the mood for something a bit heartier though, the soup is great with some noodles thrown in at the end too. Our personal favourite are buckwheat noodles by King Soba. 

Ingredients (serves 2-3)
2 tablespoon of organic red miso paste
1 tablespoon of tamari
1 litre of water
a handful of fresh coriander
1 small onion, finely sliced
1/2  head of broccoli, chopped up
1/2 cup of coconut milk
1/2 teaspoon of good quality salt
(optional: buckwheat noodles, fresh green chilli)
1 inch of fresh ginger, finely sliced
2 tablespoons of sesame seeds
for the vegetable noodles:
1 courgette (zuchinni) 
1/2 a butternut squash
2 carrots

Method
1. In a small frying pan, toast your sesame seeds until fragrant and golden. Set aside. 
2. Prepare your vegetable noodles for the dish - you can use a julienne peeler, spiraliser or a normal vegetable peeler for this. 
3. In a large saucepan, heat some coconut oil and add your onions. Fry for 4-5 minutes until golden. 
4.Add in the water, salt, half of the ginger and the broccoli. Bring to the boil and simmer for a few minutes,until the broccoli is nearly cooked. If you're using buckwheat noodles, add them now. 
5.Add in your vegetable noodles and simmer for another 4-5 minutes, with the lid on the pan. 
6. Turn off the heat, before adding your miso paste, coconut milk, tamari, coriander & the rest of the ginger. Stir thoroughly to make sure the miso paste has dissolved.
7. Your soup is ready! Serve and top with the sesame seeds and extra coriander. 
 

If you enjoyed this post, please share below <3
What are your go-to meals for winter?