The Falafel Burger

The Falafel Burger

Occasionally we’ll look at a recipe and think to ourselves…what can we do to make this even bigger and better? So here’s our awesome falafel burger!

It’s fresh, flavoursome and fun. Also, it’ll take you no time at all, which makes these burgers perfect when you have lots of friends coming over.

We haven’t tried these on a BBQ, yet, but they’re nice and firm so we’re sure they’ll hold up well.

These falafel burgers are also packed with lots of protein and fiber from the chickpeas, so what are you waiting for?

Enjoy!

Roxy & Ben

Falafel Burger

Print Recipe
The Falafel Burger
The Falafel Burger
Servings
2 burgers
Ingredients
  • 1 x 400g tinned chickpeas
  • 3 garlic cloves (peeled and roughly chopped)
  • 1 shallot (peeled and roughly chopped)
  • large handful of fresh coriander
  • large handful of fresh flat leaf parsley
  • 1.5 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • large pinch of pepper
  • 2 tbsp plain flour
  • 1 tbsp sesame seeds
To serve
  • hummus
  • lettuce
  • 2 burger buns
  • hot sauce
  • tomato (slices)
  • red onion (rings)
Servings
2 burgers
Ingredients
  • 1 x 400g tinned chickpeas
  • 3 garlic cloves (peeled and roughly chopped)
  • 1 shallot (peeled and roughly chopped)
  • large handful of fresh coriander
  • large handful of fresh flat leaf parsley
  • 1.5 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • large pinch of pepper
  • 2 tbsp plain flour
  • 1 tbsp sesame seeds
To serve
  • hummus
  • lettuce
  • 2 burger buns
  • hot sauce
  • tomato (slices)
  • red onion (rings)
The Falafel Burger
Instructions
  1. Drain, rinse and dry the chickpeas, then transfer them to a food processor along with the garlic, shallot, coriander, parsley, cumin, paprika, salt, pepper, flour and sesame seeds. Pulse until the mixture is roughly broken down, making sure the mixture doesn’t turn into a paste.
  2. Divide the falafel mixture in two and shape into burgers, making sure the mixture is compact.
  3. Heat a little olive oil in a frying pan over a medium heat. Once hot, add the two burgers and fry for roughly 8 minutes, then flip and fry on the other side for 8 minutes. The burgers should be lovely and golden brown and cooked through.
  4. Meanwhile, half the burger buns and toast for a couple of minutes on each side in a pan. Sometimes we'll glaze the buns with vegan butter to give them a lovely shine.
  5. Build the burgers by spreading some hummus on the bottom half of each bun. Then add some lettuce leaves, followed by the burger, a generous squeeze of hot sauce, a couple slices of tomato, red onion rings and finally the top of the burger bun.

Corny Quesadillas

Corny Quesadillas

It’s impossible to pick a favourite style of food, but Mexican cuisine ranks high on our list. There’s something really fun about the flavours and colours of these corny quesadillas.

Spicy, creamy, crunchy…these vegan quesadillas are a joy to eat. Just be prepared for things to get a little bit messy!

We usually serve these with a salsa (you can find our salsa recipe here) or a chilli sauce.

Enjoy!

Roxy & Ben

Corny Quesadillas

Print Recipe
Corny Quesadillas
Corny Quesadillas
Servings
8 quesadillas
Ingredients
For the spicy beans
  • olive oil
  • 1/2 red onion (diced)
  • 1 x 400g tinned black beans (drained and rinsed)
  • 1 red pepper (diced)
  • 2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 chilli powder
  • pinch of salt
  • 1 lime (juice only)
  • 1/4 cup water
For the cashew sweetcorn
  • 100 g cashews
  • 2 tbsp nutritional yeast
  • 3 garlic cloves
  • 1/4 cup almond milk
  • pinch of salt and pepper
  • 250 g tinned sweetcorn (drained)
For the guacamole
  • 2 avocados
  • 1 lime (juice only)
  • 180 g cherry tomatoes
  • 1/2 red onion
  • 2 tbsp chopped coriander
  • pinch of salt and pepper
You will also need...
  • 4 tortillas
Servings
8 quesadillas
Ingredients
For the spicy beans
  • olive oil
  • 1/2 red onion (diced)
  • 1 x 400g tinned black beans (drained and rinsed)
  • 1 red pepper (diced)
  • 2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 chilli powder
  • pinch of salt
  • 1 lime (juice only)
  • 1/4 cup water
For the cashew sweetcorn
  • 100 g cashews
  • 2 tbsp nutritional yeast
  • 3 garlic cloves
  • 1/4 cup almond milk
  • pinch of salt and pepper
  • 250 g tinned sweetcorn (drained)
For the guacamole
  • 2 avocados
  • 1 lime (juice only)
  • 180 g cherry tomatoes
  • 1/2 red onion
  • 2 tbsp chopped coriander
  • pinch of salt and pepper
You will also need...
  • 4 tortillas
Corny Quesadillas
Instructions
  1. Transfer the cashews to a small bowl and cover with hot water. Leave the cashews to soak.
  2. Meanwhile, heat a little oil in a frying pan on a medium heat. Once hot add in the red onion, black beans, red pepper, ground cumin, paprika, chilli powder and a pinch of salt. Fry for 10 minutes, stirring frequently.
  3. Next add the water to the frying pan and fry for 5 minutes. Finally, stir in the juice of one lime into the frying pan, then take the pan off the heat.
  4. Drain the cashews and add to a food processor along with the nutritional yeast, garlic cloves, almond milk, salt and pepper, and blend until smooth. Next, add the sweetcorn to the blender and pulse the mixture a few times to break down the sweetcorn.
  5. Prepare the guacamole by removing the stones and peeling the avocados, then mashing them with a fork in a bowl. Stir in the tomatoes, red onion, coriander, salt, pepper and juice of one lime.
  6. Build the quesadillas by spreading roughly a tbsp and a half of the sweetcorn mixture onto half the tortilla. Then spread 2 tbsp of the spicy beans mixture on top, followed by a coupe tbsps of guacamole. Fold the quesadilla in half.
  7. Heat a little oil in a frying pan on a medium heat. Once hot, add the quesadilla and fry for 2 minutes on each side.
  8. Repeat steps 7 and 8 for the remaining 3 tortillas.
  9. Slice the quesadillas in half and serve with a side of salsa.

Humble Apple Pie

Humble Apple Pie

You can’t go wrong with a classic vegan apple pie.

Traditional, lightly spiced, deliciously sweet…this recipe just oozes simple, comfort food. It’s the ultimate humble apple pie!

We use British bramley apples, which are great for baking, and we bring them to life with a simple combination of cinnamon, nutmeg and allspice. If you can’t find bramley apples, you can use whatever apples you can find.

Don’t forget to check the labels when you buy sugar because not all brands are vegan. There are a couple of trusty brands in the UK, including Billington’s, which we usually go for.

Enjoy!

Roxy & Ben

Humble Apple Pie

Print Recipe
Humble Apple Pie
Humble Apple Pie
Servings
8 portions
Ingredients
For the apples
  • 10 bramley apples
  • 1 tbsp vegan butter
  • 100 g light brown sugar (plus extra for decoration)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 2 tbsp plain flour
For the pie
  • 2 300g sheets of shortcrust pastry
  • 1 tbsp plain flour
  • 1 tbsp light brown sugar
  • 1 tbsp soya milk
  • coconut oil (for greasing)
Servings
8 portions
Ingredients
For the apples
  • 10 bramley apples
  • 1 tbsp vegan butter
  • 100 g light brown sugar (plus extra for decoration)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 2 tbsp plain flour
For the pie
  • 2 300g sheets of shortcrust pastry
  • 1 tbsp plain flour
  • 1 tbsp light brown sugar
  • 1 tbsp soya milk
  • coconut oil (for greasing)
Humble Apple Pie
Instructions
  1. Remove the cores and peel the apples. Then slice the apples in half and cut each half into roughly half a cm thick slices.
  2. Place a large saucepan on a medium heat and add the butter.
  3. Once the butter has melted, add the apple slices, sugar, cinnamon, nutmeg, allspice and flour, and cook for 15 minutes, stirring frequently.
  4. Meanwhile preheat the oven to 180°C and grease a 9" pie tin with coconut oil.
  5. Roll out the first sheet of pastry so it’s a couple of inches larger in diameter than the pie tin.
  6. Line the pie tin with the first sheet of pastry, pushing it into all the sides. Then use a knife to trim any excess pastry that hangs over the edges of the tin.
  7. Line the base of the pie tin with 1 tbsp flour and 1 tbsp sugar.
  8. Add the apple filling to the pie tin and level out the filling with the back of a spoon.
  9. Roll out the second sheet of pastry and lay it on top of the apples. Trim any excess pastry from around the pie tin, then pinch and crimp the edges of the pastry.
  10. Brush the pie with soya milk and top with a light sprinkling of sugar.
  11. Use a knife to make 4 incisions in the pastry so that the heat inside the pie can escape.
  12. Bake in the preheated oven for 60 minutes.
  13. Remove the pie from the oven and leave to cool for at least 30mins so the filling sets (the longer it cools the more it will hold together when you cut into it).
  14. Serve with a generous portion of vegan cream or ice cream.

Cauliflower Crust ‘Beeteroni’ Pizza

Cauliflower Crust 'Beeteroni' Pizza

We’re over the moon with how this cauliflower crust ‘beeteroni’ pizza has turned out.

It was a tricky one to get right. There’s quite a lot going on, from the cauliflower crust to the spicy ‘beeteroni’ and the cashew cheese, but we wanted to pack in as much flavour as possible while making the steps easy follow.

The mixture of cayenne pepper, smoked paprika and soy sauce really capture that tangy and spicy pepperoni flavour, and the oregano gives the crust a lovely herby dimension.

Cauliflower Crust 'Beeteroni' Pizza

Don’t be put off my the number of steps.

Each method is really straightforward. The pizza sauce and cashew cheese pretty much involves mixing ingredients together.

We also found that flipping the crust helps keep it firm and prevents it from tearing.

You can also experiment with additional toppings, such as mushrooms and peppers!

Enjoy,

Roxy & Ben

Cauliflower Crust 'Beeteroni' Pizza

Print Recipe
Cauliflower Crust 'Beeteroni' Pizza
Cauliflower Crust 'Beeteroni' Pizza
Servings
1 pizza
Ingredients
For the cauliflower crust
  • 500 g cauliflower florets (roughly 1 medium cauliflower)
  • 2 tbsp nutritional yeast
  • 1 tbsp dried oregano
  • 3 tbsp chia seeds
  • 2 tbsp chickpea flour
  • pinch of salt
  • olive oil
For the beeteroni
  • 1 raw beetroot (medium, peeled)
  • 1/4 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dark soy sauce
  • 2 tsp olive oil
  • small pinch of salt
For the pizza sauce
  • 150 ml passata
  • 2 garlic cloves
  • pinch of salt and pepper
  • 2 tsp balsamic vinegar
For the cashew cheese
  • 3/4 cup cashews
  • 5 tbsp soya milk
  • 1 tbsp nutritional yeast
  • 1/2 lemon (juice only)
  • pinch of pinch of salt
For dressing
  • fresh basil
  • extra virgin olive oil
Servings
1 pizza
Ingredients
For the cauliflower crust
  • 500 g cauliflower florets (roughly 1 medium cauliflower)
  • 2 tbsp nutritional yeast
  • 1 tbsp dried oregano
  • 3 tbsp chia seeds
  • 2 tbsp chickpea flour
  • pinch of salt
  • olive oil
For the beeteroni
  • 1 raw beetroot (medium, peeled)
  • 1/4 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dark soy sauce
  • 2 tsp olive oil
  • small pinch of salt
For the pizza sauce
  • 150 ml passata
  • 2 garlic cloves
  • pinch of salt and pepper
  • 2 tsp balsamic vinegar
For the cashew cheese
  • 3/4 cup cashews
  • 5 tbsp soya milk
  • 1 tbsp nutritional yeast
  • 1/2 lemon (juice only)
  • pinch of pinch of salt
For dressing
  • fresh basil
  • extra virgin olive oil
Cauliflower Crust 'Beeteroni' Pizza
Instructions
  1. Preheat the oven to 180°C and line a large baking tray with parchment paper. Brush the paper with oil so the pizza crust doesn’t stick.
  2. Make the chia eggs by adding 3 tbsp chia seeds to a small bowl with 7 tbsp water. Stir to combine, then set to one side to use later.
  3. Prepare the cashews cheese by soaking the cashews in hot water. Set to one side to use later.
  4. To make the cauliflower base, transfer the cauliflower florets to a food processor and process until the cauliflower has broken down into rice-sized pieces. Then place a saucepan with boiling water on a medium - high heat and add the cauliflower grains. Simmer for 5 minutes.
  5. Remove the saucepan from the heat and drain the cauliflower through a sieve. Transfer the dry mix to a tea towel and leave to cool for 5 minutes, then using the teal towel squeeze as much water out of the cauliflower as possible.
  6. Transfer the dry cauliflower to a clean mixing bowl along with the nutritional yeast, oregano, chickpea flour, a pinch of salt and the chia eggs, and mix using your hands until you can form a ball.
  7. Place the ball of crust onto the lined baking tray and shape into a flat base. Then transfer to the preheated oven and bake for 15 minutes.
  8. Meanwhile, peel the beetroot and slice into 0.5cm pieces. Add the beetroot slices to a small mixing bowl along with the cayenne pepper, smoked paprika, garlic powder, onion powder, dark soy sauce, olive oil and a pinch of salt. Stir to combine, then transfer to a baking tray and bake in the oven for 15 minutes.
  9. For the pizza sauce combine all the ingredients together in a measuring jug.
  10. Prepare the cashew cheese by blending the cashews, soya milk, nutritional yeast, lemon juice and a pinch of salt until smooth.
  11. Once the pizza base has finished baking, remove from the oven and use a large chopping board lined with parchment paper to flip it upside down. Then place it back on the baking tray the other side up.
  12. Pour the pizza base sauce over the crust and smooth over with the back of a spoon until even. Then place the beetroot slices on top and transfer the pizza back to the oven for another 12 minutes.
  13. Remove the pizza from the oven and top with spoonfuls of the cashew cream and a few basil leaves. Drizzle with extra virgin olive oil if you desire.

Mushroom Shawarma

Mushroom Shawarma

We absolutely love street food. There’s just something satisfying about eating with your hands, whether it’s a burrito, pizza or an indulgently sweet dessert.

This vegan mushroom shawarma takes us back to our travels around the world, sampling delicious food from stalls and sellers on the roadside.

Shawarma is technically the name given to grilled meat kebabs, commonly found in Middle Eastern countries, so this isn’t exactly a traditional recipe.

But portobello mushrooms are a great meat substitute, and we found that frying helps contain as much flavour as possible.

You can serve this in any wrap you like. We sometimes serve this in a pitta bread.

Thanks!

Roxy & Ben

Mushroom Shawarma

Print Recipe
Mushroom Shawarma
Servings
2 mushroom shawarmas
Ingredients
For the cabbage
  • 150 g red cabbage finely sliced
  • 1 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • pinch of salt
For the mushroom
  • 4 portobello mushrooms sliced
  • 1 yellow onion thinly sliced
  • 1 tsp cumin powder
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp dry thyme
  • 1 tbsp light soy sauce
  • 1 tbsp chilli & garlic sauce
  • 2 tsp apple cider vinegar
  • 1 tsp agave syrup
To serve
  • 2 flat breads
  • chopped romaine lettuce leaves
  • 2 tomatoes thinly sliced
  • large handful chopped coriander finely chopped
  • chilli sauce (optional)
Garlic & Yoghurt Sauce
  • 1/2 cup soya yoghurt
  • 1 garlic clove (minced)
Servings
2 mushroom shawarmas
Ingredients
For the cabbage
  • 150 g red cabbage finely sliced
  • 1 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • pinch of salt
For the mushroom
  • 4 portobello mushrooms sliced
  • 1 yellow onion thinly sliced
  • 1 tsp cumin powder
  • 1 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1/2 tsp dry thyme
  • 1 tbsp light soy sauce
  • 1 tbsp chilli & garlic sauce
  • 2 tsp apple cider vinegar
  • 1 tsp agave syrup
To serve
  • 2 flat breads
  • chopped romaine lettuce leaves
  • 2 tomatoes thinly sliced
  • large handful chopped coriander finely chopped
  • chilli sauce (optional)
Garlic & Yoghurt Sauce
  • 1/2 cup soya yoghurt
  • 1 garlic clove (minced)
Instructions
  1. Transfer the cabbage, lemon juice, apple cider vinegar and a pinch of salt to a small bowl. Mix all the ingredients using your hands, then set the bowl to one side so the cabbage marinates in the dressing.
  2. Meanwhile, add a little olive oil to a large frying pan on a medium heat. Once hot, add the mushroom and onion and fry for 10 minutes, stirring occasionally.
  3. Stir in the cumin powder, ground cinnamon, smoked paprika and dry thyme to the frying pan, and fry for a minute.
  4. Then add the soy sauce, chilli & garlic sauce, apple cider vinegar and agave syrup to the frying pan. Stir to combine, then turn down the heat and fry for a further 10 minutes, stirring occasionally.
  5. Meanwhile prepare the garlic and yoghurt sauce by combining soya yoghurt with the minced garlic.
  6. To build the shawarmas, lay a couple of handfuls of chopped romaine lettuce leaves in the middle of each flat bread, then add a handful of red cabbage, followed by half of the mushroom mixture on each flatbread. Top with slices of tomato, a drizzle of garlic yoghurt and a sprinkling of coriander. Add chilli sauce if desired.
  7. Roll the flatbreads to make a wrap and serve.

One-Pot Tomato & Mushroom Pasta

One-Pot Tomato & Mushroom Pasta

We love simple cooking that’s full of flavour, and this one-pot tomato & mushroom pasta hits the spot.

Sure, one-pot meals are quick and super simple, but the best thing is you’ll be left with hardly any washing up!

We were actually skeptical for a while because we realise this isn’t exactly a traditional way of cooking pasta. But this recipe is a winner.

Most of the same rules still apply: keep an eye on the pasta because you don’t want to overcook it, otherwise the pasta will turn to a sludge. In fact, you want it slightly undercooked, otherwise known as al dente, so the pasta holds up well in the sauce.

Onion, garlic, mushroom, tomato and basil are all tried-and-tested ingredients that will give the pasta a lovely freshness. Then the lemon lifts everything up, cutting through the pasta with a burst of zesty flavour.

We hope you enjoy!

Roxy & Ben

One-Pot Mushroom & Tomato Pasta

Print Recipe
One-Pot Tomato & Mushroom Pasta
One-Pot Tomato & Mushroom Pasta
Servings
2 people
Ingredients
  • 1 brown onion (thinly sliced)
  • 200 g mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 200 g cherry tomatoes (halved)
  • 1 lemon (juice and zest)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 200 g spaghetti
  • 1 tsp paprika
  • 500 ml boiling water
  • 2 tbsp nutritional yeast
  • small handful of basil (chopped)
  • 200 g spinach
Servings
2 people
Ingredients
  • 1 brown onion (thinly sliced)
  • 200 g mushrooms (sliced)
  • 3 garlic cloves (minced)
  • 200 g cherry tomatoes (halved)
  • 1 lemon (juice and zest)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 200 g spaghetti
  • 1 tsp paprika
  • 500 ml boiling water
  • 2 tbsp nutritional yeast
  • small handful of basil (chopped)
  • 200 g spinach
One-Pot Tomato & Mushroom Pasta
Instructions
  1. Heat a little oil in a large pan on a medium heat. Once hot, add the mushrooms, onion and garlic, and fry for 10 minutes, stirring occasionally.
  2. Add the cherry tomatoes, lemon juice and zest, paprika, salt, pepper, spaghetti and water to the pan. Bring the water to the boil, then simmer until the spaghetti is cooked (around 13-15 minutes), stirring every couple of minutes.
  3. Stir in the nutritional yeast, spinach and most of the basil.
  4. Remove the pan from the heat and sprinkle any leftover basil on top.

Protein Smoothies 3 Ways

Mixed Berry Protein Smoothie

Before we decided to go vegan, we asked the same question that many people now often ask us…

‘Where do you get your protein from?’

There are many myths about vegan food so it’s completely understandable why many people might be suspicious about adopting a plant-based diet.

But don’t fret. We source all the protein we need from the same place we get all of our other nutrients…plants!

These protein smoothies are a delicious and simple way to pack in lots of protein. No fuss, minimal ingredients, and tons of flavour.

We hope you enjoy!

Roxy & Ben

Mixed Berry Protein Smoothie

Print Recipe
Mixed Berry Protein Smoothie
Mixed Berries Protein Smoothie
Servings
1 smoothie
Ingredients
  • 1 cup mixed berries (frozen)
  • 1/4 cup quick oats
  • 1 tsp agave syrup
  • 1 tbsp hemp seeds
  • 1 cup soya milk
Servings
1 smoothie
Ingredients
  • 1 cup mixed berries (frozen)
  • 1/4 cup quick oats
  • 1 tsp agave syrup
  • 1 tbsp hemp seeds
  • 1 cup soya milk
Mixed Berries Protein Smoothie
Instructions
  1. Add all the ingredients to a blender and blend until smooth.
Recipe Notes

This recipe makes one smoothie with 18.5g of protein.

Banana Protein Smoothie

Print Recipe
Peanut Butter & Banana Protein Smoothie
Banana Protein Smoothie
Servings
1 smoothie
Ingredients
  • 2 tbsp peanut butter
  • 1 banana
  • 1 cup almond milk
  • large pinch of cinnamon
  • 1 tsp agave syrup
  • 1 tbsp hemp seeds
  • 1/2 tsp vanilla extract
Servings
1 smoothie
Ingredients
  • 2 tbsp peanut butter
  • 1 banana
  • 1 cup almond milk
  • large pinch of cinnamon
  • 1 tsp agave syrup
  • 1 tbsp hemp seeds
  • 1/2 tsp vanilla extract
Banana Protein Smoothie
Instructions
  1. Add all the ingredients to a blender and blend until smooth.
Recipe Notes

This recipe makes one smoothie with 16g of protein.

Chocolate & Chia Protein Smoothie

Print Recipe
Chocolate and Chia Protein Smoothie
Chocolate and Chia Protein Smoothie
Servings
1 smoothie
Ingredients
  • 1 tbsp cocoa powder
  • 2 tbsp chia seeds
  • 1/4 cup cashews
  • 1 cup water
  • 1/2 tsp vanilla extract
  • 2 tsp agave syrup
Servings
1 smoothie
Ingredients
  • 1 tbsp cocoa powder
  • 2 tbsp chia seeds
  • 1/4 cup cashews
  • 1 cup water
  • 1/2 tsp vanilla extract
  • 2 tsp agave syrup
Chocolate and Chia Protein Smoothie
Instructions
  1. Add all the ingredients to a blender and blend until smooth.
Recipe Notes

This recipe makes one smoothie with 12g of protein.

15-Minute Pasta Salad

15 Minute Pasta Salad

This really is an awesome pasta salad.

It has a bit of everything; it’s zesty, tangy, slightly sweet and there’s a lovely kick from the chilli flakes.

But better still, this recipe will only take you 15 minutes to prepare. Not bad, right?

This one of our go-to meals after a busy day in the So Vegan HQ. It takes almost no time at all, and it simply never gets boring.

We hope you enjoy!

Roxy & Ben

15 Minute Pasta Salad

Print Recipe
15-Minute Pasta Salad
15 Minute Pasta Salad
Servings
3-4 people
Ingredients
  • 200 g pasta
  • 1 red onion
  • 1 large cucumber
  • 200 g cherry tomatoes
  • 1 x 400g tin chickpeas
  • 1/2 cup black olives
  • 1/4 cup sunflower seeds
  • 2 handfuls of parsley
For the dressing
  • 1 lemon (juice only)
  • 3 tbsp apple cider viegar
  • 2 tbsp olive oil
  • 2 garlic cloves (minced)
  • 1 tsp chilli flakes
  • 1 tsp agave syrup
  • pinch of salt
  • pinch of pepper
Servings
3-4 people
Ingredients
  • 200 g pasta
  • 1 red onion
  • 1 large cucumber
  • 200 g cherry tomatoes
  • 1 x 400g tin chickpeas
  • 1/2 cup black olives
  • 1/4 cup sunflower seeds
  • 2 handfuls of parsley
For the dressing
  • 1 lemon (juice only)
  • 3 tbsp apple cider viegar
  • 2 tbsp olive oil
  • 2 garlic cloves (minced)
  • 1 tsp chilli flakes
  • 1 tsp agave syrup
  • pinch of salt
  • pinch of pepper
15 Minute Pasta Salad
Instructions
  1. Bring a saucepan of water to the boil and cook the pasta as per the packet instructions.
  2. Meanwhile, transfer the sunflower seeds to a frying pan on a medium heat and toast them for 5 minutes or until the seeds start to crackle.
  3. Remove the skin and thinly slice the red onion, dice the cucumber, quarter the cherry tomatoes, drain and rinse the chickpeas, finely chop the parsley, then remove the pits and halve the olives. Add all these ingredients to a mixing bowl, along with the toasted sunflower seeds.
  4. Then prepare the dressing by mixing all the ingredients together in a small bowl.
  5. Drain the pasta, run cold water through it, then transfer the pasta to the mixing bowl and pour the dressing on top. Stir the pasta salad well to combine.
  6. Serve with a sprinkling of parsley and any leftover sunflower seeds.

Chocolate Hummus

Chocolate Hummus

Yum! This chocolate hummus recipe is a revelation.

We’ll admit, when we first heard of chocolate hummus we had our doubts. Why change what is fundamentally one of the greatest dips, ever? Hummus is already staple recipe in so many vegan households, so we approached this with caution.

But trust us, this totally works. Tahini is a surprisingly versatile ingredient and, along with the chickpeas, these two ingredients match perfectly with the sweetness from the maple syrup and the bitterness from the cocoa powder.

We’ll often recreate this recipe when we’re looking for sweet snack. We serve it with pretzels or simple spread it on toast.

Enjoy!

Roxy & Ben

Chocolate Hummus

Print Recipe
Chocolate Hummus
Servings
1 small pot
Ingredients
  • 1 x 400 g tinned chickpeas
  • 4 tbsp maple syrup
  • 2 tbsp tahini
  • 1/2 tsp vanilla extract
  • 5 tbsp cocoa powder
  • small handful of cocoa nibs
Servings
1 small pot
Ingredients
  • 1 x 400 g tinned chickpeas
  • 4 tbsp maple syrup
  • 2 tbsp tahini
  • 1/2 tsp vanilla extract
  • 5 tbsp cocoa powder
  • small handful of cocoa nibs
Instructions
  1. Drain and rinse the chickpeas. Add the chickpeas, maple syrup, tahini, vanilla extract and cocoa powder to a food processor and blend until smooth. Add a pinch of salt if desired.
  2. Transfer the chocolate hummus to a small serving dish and top with cocoa nibs to serve.