Monster Green Burger

Monster Green Burger

Who says burgers can’t be green?

For these awesome monster green burgers we turned to one of our favourite flavour combinations, pea and mint.

These two flavours just remind us of the British countryside. Fresh, fragrant and bursting with colour!

As with practically every recipe

If you can’t find mint sauce, try using a handful of fresh mint instead. The flavour will be more subtle but the minty taste will still come through.

We usually make our own vegan garlic sauce by combining chopped parsley, finely chopped garlic and a soya-based yoghurt. Have a go yourself and play around with the quantities until you find a version you like.

Enjoy!

Roxy & Ben

Monster Green Burger

Print Recipe
Monster Green Burger
Monster Green Burger
Servings
5 burgers
Ingredients
  • 2 cups frozen peas (defrosted)
  • 2 tbsp mint sauce
  • 2x 400g tins of chickpeas (drained and rinsed)
  • 1 onion
  • 2 cups breadcrumbs
  • 1/4 cup sunflower seeds
  • 1 garlic clove
  • salt and pepper
  • oil for frying
For serving
  • vegan garlic sauce
  • tomato chutney
  • rocket
  • red onion
  • tomato
  • 5 burger buns
Servings
5 burgers
Ingredients
  • 2 cups frozen peas (defrosted)
  • 2 tbsp mint sauce
  • 2x 400g tins of chickpeas (drained and rinsed)
  • 1 onion
  • 2 cups breadcrumbs
  • 1/4 cup sunflower seeds
  • 1 garlic clove
  • salt and pepper
  • oil for frying
For serving
  • vegan garlic sauce
  • tomato chutney
  • rocket
  • red onion
  • tomato
  • 5 burger buns
Monster Green Burger
Instructions
  1. Soak the frozen peas in hot water for 10 minutes.
  2. Add the peas, mint sauce, chickpeas, onion, sunflower seeds, garlic, salt and pepper to a food processor and pulse the mixture until it reaches a rough consistency. Avoid processing the mixture too much because it will be harder to shape into patties.
  3. Transfer the mixture to a mixing bowl. Add the breadcrumbs and mix together until everything is fully combined, then shape the mixture into 5 evenly shaped patties. If the patties aren’t quite holding their shape, simply add more breadcrumbs until they reach a firm enough texture.
  4. Add a little oil to a frying pan. As soon as the oil is hot, add 2-3 patties to the pan at a time and fry for 5 minutes on each side, or until they become golden brown.
  5. Build each burger by spreading 2 tsp of garlic sauce on the bottom of a burger bun, then add a small handful of rocket, 1 patty, 2 tsp of tomato chutney, 2 slices tomato, 2 rings red onion and top with the remaining half of the bun.

Peanut Butter Chocolate Cupcakes

Peanut Butter Chocolate Cupcakes

Omg, how good do these peanut butter chocolate cupcakes look?

It has been a while since we shared a cupcake recipe. Perhaps too long!

We can’t sing the praises for these cupcakes enough! The cake mixture is light, fluffy and chocolatey, while the frosting is sweet, salty and very indulgent!

The pretzels is a cheeky touch, but the saltiness does goes really well with the cupcake, we promise!

As always, make sure you check the manufacturer of the sugar because not all brands are vegan.

We hope you enjoy!

Roxy & Ben

Peanut Butter Chocolate Cupcakes

Print Recipe
Peanut Butter Chocolate Cupcakes
Peanut Butter Chocolate Cupcakes
Servings
12 cupcakes
Ingredients
For the cupcakes
  • 3 tbsp ground flax seeds
  • 260 g plain flour
  • 40 g cocoa powder
  • 3 tsp baking powder
  • 180 g white granulated sugar
  • 150 g vegan margarine (melted)
  • 150 g almond milk
  • 1 tsp vanila extract
For the frosting
  • 1/2 cup smooth peanut butter
  • 1/2 cup vegan margarine
  • 1 tbsp almond milk
  • 3 cups icing sugar
For decoration
  • peanuts
  • pretzels
Servings
12 cupcakes
Ingredients
For the cupcakes
  • 3 tbsp ground flax seeds
  • 260 g plain flour
  • 40 g cocoa powder
  • 3 tsp baking powder
  • 180 g white granulated sugar
  • 150 g vegan margarine (melted)
  • 150 g almond milk
  • 1 tsp vanila extract
For the frosting
  • 1/2 cup smooth peanut butter
  • 1/2 cup vegan margarine
  • 1 tbsp almond milk
  • 3 cups icing sugar
For decoration
  • peanuts
  • pretzels
Peanut Butter Chocolate Cupcakes
Instructions
  1. Preheat the oven to 180°C or 350°F, then line a 12 hole muffin tray with cupcake cases. We use 2” (50mm) cases.
  2. Melt the margarine in a saucepan on a low heat, then add to a mixing bowl with the remaining cake ingredients. Gently mix the cupcake ingredients until fully combined.
  3. Spoon 2 tbsp of mixture into each cupcake case or, if using different sized cases, fill until each case is roughly 3/4 full.
  4. Bake in the preheated oven for 22-24 minutes or until a skewer comes out clean.
  5. Remove the muffin tray from the oven and transfer the cupcakes to a cooling rack. Leave the cakes to cool completely.
  6. Meanwhile, prepare the frosting by transferring the frosting ingredients to a mixing bowl and combining all the ingredients until smooth. If the frosting is too thick, add more milk a small amount at a time. Then transfer the frosting to a piping bag.
  7. Pipe a generous amount of frosting onto the cupcakes and top with a sprinkling of crushed peanuts and pretzels. Finish with a single pretzel on top of each cupcake.

Feelgood Vegan ‘Fishcakes’

Feelgood Vegan 'Fishcakes'

We demonstrated this recipe for feelgood vegan ‘fishcakes’ at Vegan Life Live earlier this month and it went down a storm.

Everyone absolutely loved the salty taste of the sea which comes from our secret ingredient, nori. Nori is dried seaweed which you can pick up at specialist supermarkets.

But be careful as not all nori is vegan. In the UK, Clearspring offer a vegan-friendly nori and you can pick this up at most health food stores.

We also love dill so we couldn’t resist including it in this recipe, but if you’re not so keen you can either reduce the amount or exclude altogether. It’s all about applying your own twist!

We hope you enjoy,

Roxy & Ben

Feelgood Vegan 'Fishcakes'

Print Recipe
Feelgood Vegan 'Fishcakes'
Feelgood Vegan 'Fishcakes'
Servings
6 'fishcakes'
Ingredients
  • 1 tbsp ground flax seeds
  • 2x 400g tinned chickpeas
  • 1 red onion (finely chopped)
  • 3 garlic cloves (minced)
  • 2 large handfuls of parsley (finely chopped)
  • 4 sheets of nori
  • 1 lemon
  • 1 tsp paprika
  • 1 tbsp dried dill
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp mixed herbs
For the homemade mayonnaise
  • 200 g soft silken tofu
  • 2 tsp fresh lemon juice
  • 1 tsp English mustard
  • pinch of salt
  • pinch of pepper
  • 1/4 cup vegetable oil
Servings
6 'fishcakes'
Ingredients
  • 1 tbsp ground flax seeds
  • 2x 400g tinned chickpeas
  • 1 red onion (finely chopped)
  • 3 garlic cloves (minced)
  • 2 large handfuls of parsley (finely chopped)
  • 4 sheets of nori
  • 1 lemon
  • 1 tsp paprika
  • 1 tbsp dried dill
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp mixed herbs
For the homemade mayonnaise
  • 200 g soft silken tofu
  • 2 tsp fresh lemon juice
  • 1 tsp English mustard
  • pinch of salt
  • pinch of pepper
  • 1/4 cup vegetable oil
Feelgood Vegan 'Fishcakes'
Instructions
  1. To make the flax egg, add the flax seeds to a small bowl with 2 tbsp of tap water and stir to combine. Set aside while you prepare the other ingredients.
  2. Open the two tins of chickpeas, drain and rinse, then transfer to a mixing bowl. Mash with a potato masher until all the chickpeas have broken down.
  3. To the mixing bowl, add the finely chopped red onion, minced garlic and finely chopped parsley. Then use scissors to finely cut the nori sheets into small pieces directly into the bowl. Next, add the juice from the one lemon, dill, paprika, salt and pepper, and finally the flax egg from before.
  4. Use your hands to combine the ingredients until everything is well mixed together. Then take a handful of the mixture and shape it into a patty. Repeat until all of the mixture has been used up and you’re left with 6 evenly shaped ‘fishcakes’.
  5. Heat a little oil in a frying pan on a medium - high heat. Once hot, add in 3 or 4 cakes at a time and fry for 5 minutes on each side or until golden brown.
  6. Meanwhile, prepare the homemade mayonnaise by placing the silken tofu, lemon juice, mustard, salt and pepper in a food processor and blend for around 10 seconds. Then add half of the vegetable oil and blend, then add the remaining vegetable oil and blend until the mayonnaise is smooth. Transfer the mayonnaise to serving dish.
  7. Remove the cakes from the heat and serve with the mayonnaise and a salad of your choice.

The Ultimate Lasagne

Lasagne

Can you believe it has been this long since we shared a lasagne recipe?

Well at least the wait was worth it. This lasagne has been a staple during these cold winter months. It’s super simple and packed with tons of flavour.

You can find vegan pesto in most supermarkets, but we recommend making your own if you haven’t tried before. Here’s our go-to homemade pesto recipe in case you want to give it a go.

Enjoy!

Roxy & Ben

Print Recipe
The Ultimate Lasagne
Lasagne
Servings
4-6 people
Ingredients
  • 1 aubergine (diced)
  • 500 g mushrooms (sliced)
  • 4 carrots (diced)
  • 1 onion (sliced)
  • 6 garlic cloves (minced)
  • 650 ml passata sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp white sugar
  • pinch of salt and pepper
  • 2 handfuls of spinach
  • 3 tbsp vegan green pesto
  • 12 lasagne sheets
  • handful of vegan cheese (grated)
  • oil (for frying)
Béchamel sauce
  • 3 tbsp vegan margarine
  • 65 g plain flour
  • 3 1/2 cups soya milk
  • 2 tbsp nutritional yeast
  • pinch of ground nutmeg
Servings
4-6 people
Ingredients
  • 1 aubergine (diced)
  • 500 g mushrooms (sliced)
  • 4 carrots (diced)
  • 1 onion (sliced)
  • 6 garlic cloves (minced)
  • 650 ml passata sauce
  • 1 tbsp balsamic vinegar
  • 1 tsp white sugar
  • pinch of salt and pepper
  • 2 handfuls of spinach
  • 3 tbsp vegan green pesto
  • 12 lasagne sheets
  • handful of vegan cheese (grated)
  • oil (for frying)
Béchamel sauce
  • 3 tbsp vegan margarine
  • 65 g plain flour
  • 3 1/2 cups soya milk
  • 2 tbsp nutritional yeast
  • pinch of ground nutmeg
Lasagne
Instructions
  1. Preheat the oven to 200°C or 390°F.
  2. Heat a little oil in a saucepan and fry the aubergine, mushroom and carrots for 10 minutes.
  3. Add the onion and garlic, and fry for a further 5 minutes.
  4. Stir in the passata, balsamic vinegar, salt, pepper, and sugar, and simmer for 10 minutes or until most of the water has evaporated. Then remove the pan from the heat and set to one side.
  5. To make the Béchamel sauce, melt the vegan margarine in a saucepan. Once melted, add the flour and stir until combined.
  6. Gradually stir in the soya milk a cup at a time. Let the sauce simmer for 10 minutes or until it has thickened up, stirring continuously to get rid of any lumps. If you still have lumps, stir with a whisk.
  7. Add the nutritional yeast, nutmeg, and a pinch of salt and pepper. Stir until the ingredients have combined and the sauce is smooth. Once ready, remove the Béchamel sauce from the heat and set to one side. If the Béchamel sauce thickens too much once it's off the heat, whisk in a little extra soya milk.
  8. To make the lasagne, cover the bottom of the baking dish with 1/3 of the vegetable sauce. Then cover with 4 lasagna sheets, another 1/3 of vegetable sauce, a handful of spinach leaves and finally a layer of Béchamel sauce.
  9. For the next layer, cover the Béchamel sauce with another 4 lasagne sheets, cover with pesto, then add the last 1/3 of vegetable sauce, another handful of spinach, and a 1/3 of the Béchamel sauce.
  10. For the last layer, cover the Béchamel sauce with 4 lasagne sheets, then pour over the remaining Béchamel sauce and finally sprinkle vegan cheese over the top.
  11. Cover the lasagne with foil and bake for 30 minutes. Then remove the foil and cook for 20 minutes uncovered.