Tag Archives: Gluten-Free

Quinoa Salad with Dee’s Traditional vegan Sausages.

10 Aug vegan sausages

A fresh and fruity quinoa salad with Dee’s Traditional Sausages. Fab food for a bright spring evening You will need: 1 packet of Dee’s Traditional Sausages 50g of diced pineapple 4 cherry tomatoes, cut into quarters 75g grated carrot 50g diced cucumber 200g cooked quinoa 20g chopped coriander 50g peppers, chopped 50g peas Salt and pepper Method Cook sausages as per the packet instructions. I grilled mine and then allowed them to cool. Once they’ve cooled, cut the cooked sausages into nice bite size pieces and place in a bowl. Add the rest of ingredients and mix well. Don’t forget to add a little sprinkling of salt and pepper according to your taste. Top Tips Don’t be afraid to get inventive and add in some super fresh mango, peaches or other soft fruits to really give the dish a summer style lift. A dash of lemon or lime juice will really bring it to life. Quinoa will normally have cooking instructions on the back, but here’s how I like to cook mine. I use a 1:2 ratio – 100g quinoa 200ml water 1 stock cube Boil the water in a pan and add the stock cube, stirring until it’s dissolved. Turn the pan down to a simmer and put in your quinoa. Turn the water down to a low heat, put on the lid and let it cook away for 15 minutes, stirring a few times to loosen it up and avoid sticking. Then simply turn off and let it rest for 10 minutes with the lid on. Use it warm or cold as required. Enjoy Eoin



Vegan Coconut Caramel Poached Clementines

27 Feb

A twist on a dessert my old boss used to make in a 5 star restaurant in London, this delicious coconut caramel clementine recipe is served with vegan ice cream and is the perfect treat for weekend guilty pleasure. Enjoy! Eoin 🙂

You will need:
4 peeled clementines
50g of sugar
50g of vegan butter
300ml coconut milk (carton not can)
Vegan swish vanilla ice cream

Place the sugar in a dry pot over a medium heat and let it caramelise. Be careful, not to let it burn. You don’t need to stir the sugar, just swirl the pot.

When it becomes golden brown after about 2-3 minutes, add in the butter and coconut milk. Use a whisk to mix well and watch out for the sugar splitting.

Place the peeled whole clementines into the mixture and poach on low for about 4-7 minutes until just warm, then remove from the liquid.

Then, bring the pot to the boil and reduce it down until it’s thick like a caramel sauce.

In a warm bowl, place some caramel in the bottom. Place a poached clementine on the top, with a little more caramel and finally a scoop of ice cream and a raspberry!

Happy Valentines everyone and enjoy! Eoin.

Top Tips:
You could also add some toasted almonds to the top.

If you like, you could add some whole spices to the poaching liquid, such as; cinnamon, cloves or star anise.




NYC Serendipity Vegan Frozen Hot Chocolate

22 Feb

About 3 years ago I was in New York City with some friends and we went to Serendipity 3 for their famous frozen hot chocolate. You normally share it with someone special so I thought it would be perfect for a Sunday treat.

You will need:
200g sugar
70g cocoa, powered
50ml hot water
250ml dairy free milk
700-800g ice

In a bowl, add the sugar, cocoa and hot water and mix until the sugar is dissolved.

In a blender or food processor, add the milk, ice and chocolate mix and blend on high until fully mixed.

Place in a bowl or glass enough for two people to share and two straws! Why not add some dairy free whipped cream too.

Enjoy, Eoin!



Ultimate Vegan Nachos with Dee’s omega Burger and sausages

19 Feb

If you’re looking for a fab no fuss dish, then these delicious nachos are it! Perfect for sharing, they are ideal for everything from a movie night with friends to a cosy night in for two. Quick, easy and totally yummy!

You will need:
½ pack of Dee’s Sausages, chopped
1 Dee’s Omega Burger
1 red onion, sliced
1 pepper, sliced
3inch (appx) courgette, diced
3-4 mushrooms, sliced
3 cloves garlic, crushed
4 tomatoes chopped and 150ml crushed tomatoes or 1 can of chopped tomatoes
30g packet of Mexican seasoning
2 avocados, mashed
1 bag tortilla chips
200g vegan cheese, grated

Heat some oil in a frying pan on high and brown the diced veggies.

Next, add the Dee’s Sausages and Omega Burger and cook for a further 2 minutes. Season and cook for another minute.

Add the tomatoes and crushed tomatoes, followed by the garlic, then turn down to low and simmer for 5-10 minutes.

In an ovenproof dish, layer the tortilla chips, with some vegan cheese and then the taco veggies mix. Aim for 2-3 layers in total and cover with a final sprinkling of cheese. Bake in the oven for 7-9 minutes at 180c.

When the nachos are done, top with some mashed avocado and jalapeños.

And don’t forget to share 🙂

Vegan Nachos
Vegan Nachos
Vegan Nachos
Vegan chesse
Vegan Nachos
Vegan Nachos
Vegan Nachos

We are dying to know how your vegan nachos came out, and what ingredients have you used to prepare your Nachos. Let us know in the comments field. Enjoy! Eion 🙂

Gluten Free Cauliflower Pizza With Dee’s Vegan Sausages

16 Jan

This fab recipe is inspired by my two friends Danielle and Sammy and their epic love of pizza! They both happen to be gluten intolerant and would pester me to make this for them. It’s an ideal recipe for anyone who adores pizza but cannot take gluten in their diet.

You will need:

For the base –
1 large cauliflower, grated
1 tbsp dry herbs
1 tsp salt
1 tsp onion seed (optional)
1-2 tbsp nutritional yeast
2 tsp of “no egg” replacer

For the topping
BBQ Half –
BBQ sauce
Sliced red onion
Sliced mushrooms
Sliced peppers (any colour)
2-3 Dees’ Sausages, cut into quarters

Margarita Half –
Sieved tomato
Sliced tomatoes
Basil leaves
Dry herbs
2-3 Dee’s Sausage cut into quarters

Grate the cauliflower and place it in a steamer in some cheese cloth and cook for 5-10 minutes.

Allow to cool and using the cloth squeeze out as much liquid out as possible until it becomes a mash-like consistency.

Place this in a bowl with the rest of the base ingredients and mix together to form a ball of ‘dough.’

Using a piece of parchment paper, flatten out the dough to form the pizza base; you can make it square or round.

Bake in the oven at 180c for 15-20 minutes until golden brown and flip over. If it is cooked right it should stay in one piece, if not place back in to the oven to dry out a little more.

Next make the pizza as follows –

Half BBQ sauce on one side and half tomato sauce on the other. Then place the rest of the toppings on and finish with the cut sausages (see pic)

Bake in the oven for 15-20 minutes until the toppings are nice and golden.

Cut and enjoy!

Top Tips:
Dip the sausages pieces in BBQ or tomato sauce before putting them on the pizza. This will help them to crisp up and caramelise.

You can use whatever toppings you like. Think about different sauces or pesto, let your imagination run wild!









Sweet and spicy vegan tempeh and veggie fritters.

1 May

This recipe came about after I had a bunch of lovely stuff in the fridge that I needed to use up… often these turn out to be the tastiest of meals.

Close up :) yummy

Close up 🙂 yummy

What you will need
Some Coconut oil / olive oil
100g tempeh, grated
1 carrot, grated
½ courgette, grated
Handful chopped spinach
2 tbsp soya sauce
1-2 tsp of sambal (chilli paste)
2 inches fresh ginger minced / chopped

Heat the oven to 200° C / 180° C Fan.
Place all of the ingredients, bar the oil, into a bowl and mix well.
The mixture should come together easily and be sticky enough to portion into balls, about the size of a golf ball.
Next flatten them into patties.
Heat the oil in a pan and brown the fritters on each side for about 1-3 minutes.
Finally, once they’ve browned, place them in the oven for about 3-5 minutes.
Top Tip
They are delicious hot or cold.
Try serving them with some fresh salad or in a wrap for a lunch with a twist

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Raw vegan spiral salad with pineapple and miso ginger dressing

23 Apr

My sister recently bought a nifty vegetable noodle maker, also known as a “spiralizer!” It’s an amazing tool to have in the kitchen… any excuse to eat more veggies!

Raw vegan spiral salad with pineapple and miso ginger dressing

You will need
For the salad
1-2 large courgettes
1 carrot
20 grapes
1-2 mandarins
3 stalks of kale
½ bag of baby salad leaves

For the dressing
100g pineapple
1 tsp miso paste
Juice of 1 lemon or lime
1 inch of fresh ginger root
A handful of fresh coriander
1 ripe banana

For the dressing place all the ingredients in a blender and whizz until smooth.
If you find it too thick, add some orange or grapefruit juice to loosen it up.
For the salad, peel the mandarins and break into segments, then halve the grapes.
Remove the middle stalk from the kale, then tear up your 3 stalks to around the size of baby spinach leaves.
Top and tail the courgette and whack it in the “spiralizer”, likewise with the carrot.
Keep any trimmings for soup or to be juiced later.
Place all of the vegetable noodles together with the other salad ingredients into a large bowl.

Serve cold and with a good glug of the dressing.

Top Tip
This salad is best consumed the same day, but it will keep for 24 hours once no dressing has been added.

Enjoy Eoin


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