Tag Archives: bbq

Dee’s Spicy Bean Burger Mini Sliders for National Burger Day. Yum!

27 Aug Close up of Dee's Mini Spicy Bean Sliders

1 pack of Dee’s Organic Spicy Bean Burgers
1(6) pack of mini slider buns

BBQ sauce
Sweet chilli sauce
Red pepper and chilli relish
Sliced tomato
Spring onion

Cook Dee’s burgers according to instruction. I cooked mine in a frying pan and finished them in the oven.
When cooked I cut each one in 4.
You can assemble then how you wish but this is what I did:- (picture)

1) BBQ sauce, tomato and spinach
2) Red pepper and chili relish with blackened avocado.
3) Sweet chilli with spring onions

To fry the avocado. Heat a frying pan (no oil) on high, and put big slices or wedges on the pan and blacken slightly on both sides and season with a little salt.

If you can’t find mini slider (mini hamburger buns) you can always just cut buns to size or uses small bread rolls.

Other flavours/topping
– mushroom and onion
– vegan cheese burger
– Mexican salsa burger
– Batter ones etc

These are great for dinner specially if you have small kids. They can “build” their own tasty burger and it’s healthy too!

These sliders are also great as appetisers, finger food at a party or a snack for lunch.
You can make they as simple or as fancy as you wish.

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Toasted Hazelnut and Tomato Pesto Couscous with Dee’s Vegan Sausages and Pomegranate Seeds.

7 Jul

While over at a friend’s house the other night, I got roped in to making some couscous for them to bring to a housewarming party the next day. When I looked in the fridge, it was packed with goodies from a trip to a Farmers market and this was the delicious result.

You will need:
250g couscous
400-450mls vegetable stock
Salt / pepper
15 mls oil
1 packet of Dee’s sausages
200g runner beans, sliced
10 cherry tomatoes, halved
50g pomegranate seeds
25-30g wild rocket
Toasted sunflower seeds

For the pesto
200g of toasted hazelnuts
20g fresh basil
20g mint
4 cherry tomatoes
75- 100 mls oil
1-2 cloves of garlic

Season and cook sausages according to instruction on packet. I seasoned with a little salt and cooked in the pan with a little oil.

In a large bowl, place the couscous and season. Add the oil to the veg stock and pour over the couscous. Leave it to sit for 4-5 minutes (see packet for instructions, liquids ratio may vary from brand to brand).

Next, spread it out on a flat tray, which will allow it to cool quicker and not overcook,

While the couscous is cooling, make the pesto. In a blender, place the oil, garlic, half the hazelnuts, the basil and mint and then blend until smooth.

Add the tomatoes and blend for 1-2 seconds, then add the rest of the hazelnuts and use the pulse button until you have a chunky texture. Season if needed.

In a large bowl, mix the couscous, the tomatoes halves and runner beans with ½ the pesto. Once mixed then add rocket and pomegranates seeds and gently mix.

Cut up cooked sausages and gently fold into the mix. Again finish with some extra pomegranate seeds, a nice drizzle of the dressing and a scatter the sunflower seeds, then serve in a large bowl.

Great for a BBQ and is super filling. It will keep in the fridge for up to 3-4 days in an air tight container and while it’s best served warm, it’s pretty amazing cold too!

Enjoy, Eoin.


Dees Vegan Traditional Sausage “Burger” with Slow Cooked Caramelised Maple Onions

29 Jun

My friends and I would always make a luscious vegan ‘sausage’ burger packed with lots of onion and on a yummy toasted bun, whenever we would BBQ. I was chatting to them recently about my upcoming visit to see them and we decided we had to make this legendary BBQ treat again!

You will need:
1 packet of Dee’s Vegan Sausages
Seasoning of choice; such as Cajun, herbs, taco, etc.
1 medium onion, sliced
Salt /Pepper
15mls oil
20mls maple syrup
2 seeded or onion burger baps/buns
2 ripe tomatoes
A handful of Baby leaves

Firstly, heat a small pan with a little oil and add in the onion and some salt/pepper. Cook on low until brown and soft, after about 15 minutes add the maple syrup and cook another 3-4 minutes.

While the onions are cooking, season the sausages. I used 5-7g of Cajun seasoning to sprinkle on top, then cook the sausages according to the instructions on the pack (I grilled mine.)

Next, slice the tomatoes and toast the burger buns.

When everything is ready, place 3-4 tomato slices on the bottom of the bun, then top it with the sausage, onion and baby leaves and top it with the other half of the bun.

Then enjoy with your favourite summer drinks.


Top Tips:

You can prep the onion in larger batches and keep them in the fridge for 3-4 days and simply heat up as needed.

You can use all sorts of different types of buns or for the kids, why not use a cookie cutter to cut out a fun shape of toasted bread and use this as the bun.

Enjoy, Eoin.




Vegan warm summer potato salad with a lemon and roasted garlic dressing.

25 Jun

I just adore having a lush potato salad at a summer BBQ, but it can be hard to find one that is Vegan and egg free! Thankfully this is a delicious vegan version you can make and bring to your next BBQ and it’s one everyone will love.

You will need:
1 kg baby waxy potatoes
Sea salt
Black pepper

For the dressing
2 lemons, juiced, plus zest of 1
10g fresh chives, chopped
10g fresh mint, chopped
200mls soya yoghurt
1 bulb of garlic


Heat the oven to 170c.

Cut the bulb of garlic in half, brush with some olive oil, sprinkle on a pinch of salt and wrap in tinfoil. Bake in the oven for 20 minutes.

Cook the potatoes in boiling water until soft (15-20 minutes), then drain and allow them to cool slightly.

Next, start on the dressing. Add all ingredients into a blender, except the herbs, and blend until smooth.

Add half of the chopped herbs and set aside.

Arrange the potatoes on a dish or platter while they are still slightly warm. Layer them up with the rest of the herbs (see pic), until you’ve used them all up.

Then pour the dressing over the potatoes and add a few fresh chopped herbs and serve.

Enjoy, Eoin.


Vegan Broccoli Salad with Wholegrain Mustard, Golden Raisins & Cherry Tomatoes Topped With Toasted Flaked Almonds.

22 Jun

This scrumptious, fresh summer salad is a fantastic dish to bring to a BBQ. It’s a real crowd pleaser that goes down well every time.

You will need:
1 large head of broccoli, cut in to small pieces
1 red onion, finely sliced
½ red pepper, diced
80g golden raisins, chopped
10-15 cherry tomatoes

For the dressing –
100mls soya yoghurt
1 lemon, juiced
20mls golden syrup
2 tsp of wholegrain mustard
Salt/ pepper

For the topping –
70g flaked almonds, toasted

In a large bowl add the broccoli, peppers, onion and raisins.

Next, start on the dressing. Add all the dressing ingredients into a bowl and whisk together. Season with some salt and pepper.

Pour the dressing onto the broccoli mixture and stir until thoroughly mixed. Sprinkle on the cherry tomatoes, give it a final stir and top with the toasted flaked almonds.

It should keep for 2-3 days in the fridge.

Enjoy, Eoin.


Pizza 3 Ways – #2 Vegan Pizza with Crispy BBQ “Bacon Bits” & Dee’s Sausages

13 Jun

This is the second recipe from my collection of Pizza 3 Ways. I’ve used Dee’s Sausages to make some vegan ‘bacon bits,’ which go perfectly on this delicious pizza.

This is Pizza #2 – Pizza with ‘Bacon Bits.’

You will need:
1 packet of pizza base (2 base per pack+ pizza sauce)
1 pack of Dee’s Traditional Sausages
½ tsp smoked paprika
150g vegan cheese, grated
2 red baby peppers, sliced
50-70 ml BBQ sauce
7 Sunburst yellow cherry tomatoes, halved.


Preheat oven 180-190

Start by making the vegan “bacon bits.”

Get a piece of Clingfilm and lay it on a flat surface and place the sausages on top of the cling film. Then place another sheet on top of the sausages.

Use a rolling pin to flatten out the sausages (see pic) remove the cling film and place on an oiled baking tray.

Season with salt and some smoked paprika and cook for 10-12 minutes until crispy. Slice and mix with the BBQ sauce and set aside until needed.

Next prepare the pizza. Use a whole pizza base (at this point you should have half a base left for recipe #3).

Place the pizza dough on a baking tray and add the sauce (you should have a jar left from recipe one, or use 200mls of your own sauce), cheese, sliced peppers and half the cherry tomatoes.

Bake for 12 minutes, then add the “bacon bits” and cook 5 more minutes or until golden brown.

Slice, service and enjoy – Eoin
I got the pizza pack in Tesco’s, in the refrigerated area near the puff pastry/butter.
The recipes (#1 and #3) will use the rest of the pizza dough.


pizza base from tesco


flattened and seasoned sausage aka “bacon bits”


add sauce to dough


add cheese and topping


ready to enjoy , slice and serve 🙂


Vegan Oreo Protein Truffles

5 Jun

These little snacks are the sort of thing that vegans and non-vegans alike, will love. They are ideal to bring to a BBQ or to have out on a picnic.

You will need:
2 packets of Oreos
1 can of good quality coconut milk
2 tsp vanilla essence
90-100g pea protein powder
100g 85% dark chocolate



Place the coconut milk in the fridge overnight. This helps to separate the fat (coconut cream) from the water. Once it’s separated, do not shake it up.

Place the can upside down and open it with a can opener. Remove the water (you can keep it for a smoothie or put it in soup.)

Place the coconut fat and vanilla in a bowl and using a whisk beat it for 5 minutes until it gets creamy.

Place the Oreos in a food processor and blend until they become like breadcrumbs, add the protein powder and blend for 2-3 seconds.

Pour the Oreo mix over the coconut cream and mix to form a dough.

Using a double boiler melt the chocolate on a low simmer.

While the chocolate is melting, roll the Oreo mixture into a ball and chill in the freezer for 10-15 minutes.

When chilled, roll into the chocolate and refrigerate.

Perfect to bring to a picnic or party! Everyone will be amazed they are vegan and will want more. Also a perfect accompaniment to a cup of coffee.

Enjoy, Eoin.

yummy oreos 😍


pea protien, coconut milk and oreos. ready to start 🙂


ready to be rolled

soya espresso macchiato and oreo truffles


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