Vegan Recipes and Inspiration blog

0 notes

Wraps with hummus, fresh spinach, courgette and pepperFor 2 wraps
Today I went to a friend’s house for dinner after a long day at my internship in the hospital. We decided to make wraps; a perfect meal to eat with meat-eating friends because you can just put in whatever you want! Today we made wraps with courgette and pepper.
Ingredients :
Half a pepper
Quarter of a courgette
Fresh spinach
Hummus
Black pepper
Sea salt
Garlic
Olive oil
Tomatoes
Wraps
Instructions :
Chop the garlic into small slices and cook in olive oil in a frying pan
Chop the pepper and courgette into thin strips
Cook until soft, but that the vegetables still have a bite
Add black pepper and sea salt to taste
Warm up the wraps in the microwave (around 15 seconds per wrap)
Spread hummus over the inside of the wrap
Put fresh spinach leaves over the hummus and add the vegetables
Fold the wrap so you can pick it up without everything falling out
Serve with cherry tomatoes

Wraps with hummus, fresh spinach, courgette and pepper
For 2 wraps

Today I went to a friend’s house for dinner after a long day at my internship in the hospital. We decided to make wraps; a perfect meal to eat with meat-eating friends because you can just put in whatever you want! Today we made wraps with courgette and pepper.

Ingredients :

  • Half a pepper
  • Quarter of a courgette
  • Fresh spinach
  • Hummus
  • Black pepper
  • Sea salt
  • Garlic
  • Olive oil
  • Tomatoes
  • Wraps

Instructions :

  1. Chop the garlic into small slices and cook in olive oil in a frying pan
  2. Chop the pepper and courgette into thin strips
  3. Cook until soft, but that the vegetables still have a bite
  4. Add black pepper and sea salt to taste
  5. Warm up the wraps in the microwave (around 15 seconds per wrap)
  6. Spread hummus over the inside of the wrap
  7. Put fresh spinach leaves over the hummus and add the vegetables
  8. Fold the wrap so you can pick it up without everything falling out
  9. Serve with cherry tomatoes

0 notes

Vegan omelette made with tofufor one person
Ingredients :
Tofu
Soya milk
1 teaspoon of curry powder
1 tablespoon of normal flour
2 mushrooms
1 clove of garlic
Herbs
Salt and pepper

Instructions :
Heat up a little bit of oil in a non stick pan
Cook the garlic and mushroom until soft
Liquidize the tofu, add a little bit of soya milk, the curry powder and flour
Pour the tofu mixture in to the pan
Cook until you can lift it up and flip it onto the other side
Add herbs, salt and pepper to taste. 

Perfect as brunch/lunch on bread :)

Vegan omelette made with tofu
for one person

Ingredients :

  • Tofu
  • Soya milk
  • 1 teaspoon of curry powder
  • 1 tablespoon of normal flour
  • 2 mushrooms
  • 1 clove of garlic
  • Herbs
  • Salt and pepper

Instructions :

  1. Heat up a little bit of oil in a non stick pan
  2. Cook the garlic and mushroom until soft
  3. Liquidize the tofu, add a little bit of soya milk, the curry powder and flour
  4. Pour the tofu mixture in to the pan
  5. Cook until you can lift it up and flip it onto the other side
  6. Add herbs, salt and pepper to taste. 

Perfect as brunch/lunch on bread :)

0 notes

Stuffed peppers with rice, chickpeas and mushroomsfor 2 people
Ingredients :
Two peppers
One glass of brown rice
Two vegetable stock cubes
One can of chickpeas (240g)
Half a box of mushrooms
Two cloves of garlic
Half an onion
Small can of tomato puree (70g)
Black pepper
Olive oil


Instructions :
Boil 1 liter of water
Add the stock cubes to the water
Add the brown rice and cook it for 12 minutes
Cut the tops off the peppers and cut the seeds out
Put the peppers in a cullender and balance the cullender above the pan. The peppers steam whilst the rice is cooking :)
Fry the onion and garlic in the olive oil until see through
Add the mushrooms and cook until soft
Add the chickpeas
Add the tomato puree 
When the rice is done, mix the rice with the sauce. 
Fill up the peppers and put the rest of the rice filling around the peppers
Put it in the oven for 30 minutes at 230 degrees C. 
The stuffed peppers are done when the top of the peppers starts going wrinkly and the rice gets crunchy!

Add black pepper to taste.

Stuffed peppers with rice, chickpeas and mushrooms
for 2 people


Ingredients :

  • Two peppers
  • One glass of brown rice
  • Two vegetable stock cubes
  • One can of chickpeas (240g)
  • Half a box of mushrooms
  • Two cloves of garlic
  • Half an onion
  • Small can of tomato puree (70g)
  • Black pepper
  • Olive oil

Instructions :

  1. Boil 1 liter of water
  2. Add the stock cubes to the water
  3. Add the brown rice and cook it for 12 minutes
  4. Cut the tops off the peppers and cut the seeds out
  5. Put the peppers in a cullender and balance the cullender above the pan. The peppers steam whilst the rice is cooking :)
  6. Fry the onion and garlic in the olive oil until see through
  7. Add the mushrooms and cook until soft
  8. Add the chickpeas
  9. Add the tomato puree 
  10. When the rice is done, mix the rice with the sauce. 
  11. Fill up the peppers and put the rest of the rice filling around the peppers
  12. Put it in the oven for 30 minutes at 230 degrees C. 

The stuffed peppers are done when the top of the peppers starts going wrinkly and the rice gets crunchy!

Add black pepper to taste.