Easy Vegan Burritos

I LOVE burritos/wraps/bowls- whatever you want to call them or however you want to have them, they’re delicious! This is one of my staple meals that I make probably every week as it’s delicious, filling, healthy & usually flows into the next days Lunch too- winner!

What Will I Need?

– Quorn Chicken Pieces
– Cumin
– Paprika
– Oil
– Red Onion
– Fresh Chilli
– Corriander
– Tomatoes
– Peppers
– Lettuce
– Cucumber
– Wholemeal wrap (optional)
– Salsa/Guac (optional)

What Do I Do?

If you’re sceptical about Quorn, I hear ya! When I first became vegetarian I hated the thought of eating something that was trying to be meat as I really don’t like the texture and thought it would freak me out. I avoided Quorn for a long time, but then I discovered these lovely chicken pieces when I was away with my family and my Brother cooked it- and I LOVED it. I don’t like the chicken breasts/steaks etc but the pieces are perfect for salads/wraps/curries as they don’t have a chewy texture, but it makes your meat free meal a lot more substantial

OK so, first of all I spray some fry light oil into a wok and chuck in my Quorn chicken pieces- I use a couple of handfuls as I usually have it for my Dinner and Lunch the following day. Once the ‘quicken’ (as I like to call it) is in the pan, I add some paprika and cumin (amount depends on your preference) and leave this to cook for 10-15 minutes on a low heat as I get everything else prepared


Next I chopp my wrap ingredients – a handful of lettuce, half a red onion, large handful of coriander, 1 tomato, half a pepper and half a red chilli. I recommend really finely dicing these ingredients (especially onion and coriander) as it makes the ingredients all mix together a lot smoother


Now I add these ingredients to my wrap! You don’t have to have a wrap of course- I usually do for my Dinner to make it more filling, but for Lunch I tend to have it it as a burrito bowl/salad to keep it lighter

After adding my salad ingredients, I then add the ‘Quicken’ pieces, followed by my chosen sauces. Mine of course was my homemade salsa and guac!

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This probably takes me 20 minutes to make max and it’s so delicious and filling! Whats one of your staple mid-week meals?

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Butternut Squash Curry

I LOVE Indian food – the spicier the better for me. I’ve found since going vegetarian, that it’s more difficult to find a decent curry. When I order takeaways, they tend to use vegetables that you can tell are not fresh and for me it really affects the taste, and at certain restaurants they may use all the fresh ingredients but it really lacks texture & flavour. On Friday I set out to make my own with a bunch of stuff I had in the fridge, as a little ‘fakeaway’ if you like and it was delicious.

– 1 Butternut Squash
– 1 Onion (diced)
– 2 Garlic Cloves
– Oil (I used olive oil, but any will be fine)
– 2 Heaped tbsp Curry paste
– 300ml Vegetable Stock
– 1 Can of Chickpeas
– 1 Can of Chopped Tomatoes
– Fresh Tomatoes (optional, but delicious)
– Handful of Coriander
– Greek Yoghurt (optional, depending on how spicy you like it)
– Anything extra to serve with – I had pilau rice

To start with I diced the onion & garlic, then chopped the butternut squash into cubes. I popped these into a roasting tray and drizzled with olive oil ready to roast. These were then put into a 200c oven for around 20-30 minutes (keep checking back as my butternut squash ended up a little bit browner than I would have liked as I was engrossed in Sex & The City!)


Once these were suitable roasted, I transferred everything over to a wok and added my curry paste (I opted for medium spice balti paste) and then I left this to simmer for around 3 minutes


Once all ingredients are coated in paste and smelling rather delicious, it’s time to add the vegetable stock, tomatoes, chickpeas & a pinch of your coriander. Once all these have been added, leave to simmer for around 15 minutes


Around 5 minutes before serving, I added the rest of the coriander and a half a tsp of yoghurt and stirred through before serving with pilau rice


When I took this photo I must have been so hungry from the delicious smells in my kitchen that I missed the rogue bit of butternut squash there totally ruining the photo and to be honest driving me mad as I write this ha! But there you have it – simple, delicious, healthy & *almost* as if you’re having a takeaway 🙂

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Bean Bolognese

As you can tell from my previous post, my Sunday was spent with Madeleine Shaw (not literally of course, don’t panic Madeleine). After discovering a few of her recipes I couldn’t wait to try them so as well the Lentil & Chickpea Dhal, I also thought i’d try out her bean bolognese and I wasn’t disappointed!

Again, a lot of these ingredients were staple ingredients of mine that I had in the cupboard, I just needed to pick up a few fresh ingredients at the market which didn’t cost me much at all – and this makes a pretty large batch! I’d say between 6 & 8 portions.


What do I need?

– 2tbsp of coconut oil
– 1 large white onion
– 2 garlic cloves
– 2sp of ground cumin
– 1 tsp of smoked paprika
– 1 fresh red chilli
– 1 tsp of dried oregano
– 1 sweet potato
– 2 celery sticks
– 1 carrot
– 2 cans of kidney beans or black beans (I used kidney)
– 2 cans of chopped tomatoes
– 250ml of vegetable stock
– 1 tsp of salt
– 1 tbsp of raw cacao powder
– 6 courgettes to serve with courgetti!

How do I do it?

To start with I chopped the veg into cubes (carrot, celery & sweet potato) and diced the onions and garlic. After that I heated the coconut oil in a large pot, and threw in the onion, cumin, chilli, smoked paprika & oregano. I cooked this for a few minutes and added a pinch of salt!


Once these were suitably brown I added the veg from earlier and let it saute for a few more minutes. Next, I poured in the tomatoes, kidney beans, cacao & stock with another dash of salt & a sprinkle of pepper


I covered and let this cook for around 45 minutes, going back and stirring every 10 minutes or so so it didn’t go too thick and stick to the pan! As I made this for a family dinner the next day, it was left overnight and thickened even further and was delicious! You can serve this with courgetti, spaghetti, rice or just on it’s own! It’s packed full of flavour and all the vegetables make it really filling – perfect bowl for winter

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