Tag Archives: Vegetarian

Dee’s leek and onion Vegan Sausage with thyme mash and lentils cooked in red wine AKA “fancy bangers and mash”

13 Apr
Serves 2-3
What you need:
– 1 pack of Dee’s vegan sausages
– 500g potatoes
– 1-2 teaspoons fresh thyme
– 25ml olive oil/vegan butter
– a little dairy free milk
– 250g Puy lentils
– 125 ml red wine
– 50g tomato puree
– 1 stock cubs
– 2-3 garlic cloves sliced
– 1 teaspoon of thyme
– Soak the lentils over night, or for about 6 hours.
– Cook sausages as per instructions.
– Cut and steam/boil potatoes, till a knife goes through the potatoes easily. Mash and season with some salt and pepper, olive oil/vegan butter and 1-2 teaspoon of thyme. Add milk if your mash is a still too dry.
– In a small pot, add the drained, soaked lentils, red wine, thyme, sliced garlic, tomato puree and stock cube. Simmer for 10-15min or until the lentils are cooked. There should still be a little liquid, if not add some water.
– When all is ready, serve with the mash in the middle of the dish, lentils dashed around, and the sausage leaning the the mash
– Put the thyme in a lunch bag and leave it in the freezer over night. Give it a shake and most of the leaves will fall right off. This makes it easier to use. Use as normal in recipes.
– I love to leave the skin on the potatoes. Even when I plan to mash them. It add extra nutrition, and a nice texture. Try it.

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Vegan Chipotle Marinated Tofu with Baby Veg and Crushed Potatoes

9 Mar vegan chipotle marinated tofu

This recipe came off the back of something of a challenge. A friend of mine declared that tofu was not appetising, so I made it my mission to convince him! It uses a deliciously different marinade and tastes fantastic… needless to say he is now convinced! – Eoin 🙂

You will need:

For the marinated tofu-

500g block of firm tofu 200mls chipotle sauce

200mls bottle of bbq sauce


For the baby veg –

Leeks, courgette, carrots, parsnips

Salt/ pepper

100mls stock


For the crushed potatoes –

300g cooked, cooled potatoes

Olive oil

100g black olives (blended to a tapenade)




Cut the tofu into large cubes and place in a zip lock bag. Add the BBQ sauce and hot sauce and leave to marinate overnight in the fridge.

When you’re ready to cook, heat some oil in a pan and brown the tofu on each side. Next put the browned tofu and the leftover marinade in a baking tray and place in the oven at 180c until it reduces and becomes slightly sticky.

Meanwhile place the baby veggies in a roasting tray, add some oil, stock, salt and pepper and cook in the oven at 180c for 5-10 minutes. Give it a stir and cook for a further 5-10 minutes. They will cook quickly so keep your eye on them.

Next, get started on the crushed potatoes. Using a fork, slightly crush the potatoes and add them to a pan with some olive oil and allow to brown. Use a spatula to flip them, rather than mix as they are delicate. You want them to be crispy and golden, yet a little soft. When browned on both sides add the olive tapenade. Add salt to taste and they done.

Finally on a plate, place 4-5 pieces of the tofu, some of the veggies and a nice helping of the crushed potatoes (see pic.)


Top Tips:

Wrap the tofu in a towel and place a wooden chopping board or similar weight (1-2lb ) on top overnight in the fridge as this will remove excess water and allow it to absorb the marinade properly.


Vegan Croissant Style Bread Rolls! Yum!

5 Mar

This is a bit of a work in progress, but I’ve been really craving croissants recently. It has to be that wonderful smell of them baking in the oven that got me! So here is my vegan version of freshly baked croissants.

You will need:

300g strong flour

170g cold vegan butter

2 tbsp sugar

1 tsp salt

7g of dry yeast

120mls milk

60mls water


Stage one –

Mix the yeast, milk, water, sugar and salt in a bowl and let sit for a few min to activate the yeast.

In a bowl, add the flour and cold butter.  Mix with a fork so you are left with some small lumps of butter.

Add the wet ingredients and mix to form a sticky dough. Leave it overnight in the fridge.

Fold #1 –

Place the dough on a floured surface and using a rolling pin, roll it into to a rectangle. Fold each end to the middle and each side to the middle. Place in the fridge for 30 minutes (see pic.)

Fold #2 –

Remove the dough from the fridge and roll into a rectangle and fold as above and place in the fridge for 30 minutes.

Repeat this process twice more.

Finally roll the dough into a rectangle and using a pizza cutter, cut triangle shape out of the dough. Roll the dough wide side to pointed side. Place on a bake baking tray and let it rise for 2-3 hours in a warm place.

Bake for 15-20 minutes in a preheated oven (190c-200c) until light and browned.

Enjoy warm with some jam and coffee – Eoin 🙂

Vegan Croissant


Vegan Croissant


Vegan CroissantVegan Croissant

Vegan Croissant

Vegan Croissant

Vegan Buckwheat Pizza

16 Feb

Who doesn’t love pizza and this buckwheat pizza is the perfect addition to a movie night! Meat free Monday. Enjoy! Eoin.

You will need:
For the base-
425g buckwheat flour
200-250ml warm water
7g yeast
25ml oil
1 tsp salt

For the sundried tomato sauce –
15g basil
1 clove garlic
5-6 sundried tomatoes
¼ tin chopped tomatoes

For the topping –
200g grated vegan cheese
Chopped tomatoes
3 Dee’s Sausages, chopped


Preheat oven to 180c.

In a bowl, add all the base ingredients and mix until you form a nice dough ball. Leave it to prove in a warm place until it doubles in size.

Meanwhile, get on with making the sauce. Place all the ingredients into a blender and blend until you have a smooth paste.

When the dough has risen, divide it in half and press it into a square or round tin using wet hands so the dough won’t stick to you.

Let it sit for 15 minutes, then cook for 15 minutes with nothing on it. Then add the sundried tomato sauce, the sausages, the cheese and the chopped tomatoes.

Place back in the oven and cook for 20 minutes.

Then slice and serve with your favourite dipping sauces

Enjoy, Eoin.

Top Tips:
You can also use regular bread flour or a gluten-free flour instead of buckwheat flour if you wish.




Chilli Roasted Butternut Squash with Cranberry Salsa, Toasted Hazelnuts And Lime Wedges

5 Dec Chilli Roasted Butternut Squash with Cranberry Salsa, Toasted Hazelnuts And Lime Wedges

The idea for this fun dish came from my friend’s mum who used to make this unreal cranberry salsa with tortilla chips. So for the festive season I thought this wound go perfectly with butternut squash as a starter.

You will need:
1 butternut squash
1 tsp, chilli flakes
50g toasted hazelnuts
For the Salsa –
1 packet cranberries
70-80g sugar
100mls water
½ red onion, diced
½ chilli, diced
15g coriander chopped (extra to garnish)
1 lime, juiced
Lime wedges

Preheat an oven to 180c

Top and tail the butternut squash and cut length-wise in half. Take out the seeds and cut each half length-wise so you’re left with four pieces.

Place on a roasting tray and season with some salt, chilli flakes and oil.

Roast for 15 minutes or until the flesh is soft and starting to brown around the edges.

Meanwhile get started on the cranberry salsa.

In a pot place the water, sugar and cranberries and bring to the boil, then allow to simmer. When you hear the cranberries ‘pop’ cook for 5 minutes more. Remove from the heat and cool.

When cooled, add the lime juice, onion, chili and chopped coriander.

To serve, place two pieces of the butternut squash on a plate and drizzle some of the cooled cranberry salsa on top to garish along with some toasted hazelnuts, a lime wedge and chopped coriander (see pictures.)

Chilli Roasted Butternut Squash with Cranberry Salsa, Toasted Hazelnuts And Lime Wedges

Chilli Roasted Butternut Squash with Cranberry Salsa, Toasted Hazelnuts And Lime Wedges

Roasted Butternut Squash

Roasted Butternut Squash

Curry bean casserole

23 Aug
canned for a busy day :)

canned for a busy day 🙂



This recipe is a favourite from my college days. Every Wednesday I would go to my favourite healthy food stall for lunch. They made the most amazing bean casserole topped with basmati rice, yoghurt, bananas and fresh coriander. This recipe is my version of this great dish.





Ingredients :

· 1 sliced onion

· 300g sliced mushroom

· 1 diced celery stick

· 1 diced carrot

· 4 chopped cloves of garlic

· 1-2 inches of chopped ginger

· 2 teaspoons curry power

· 2 teaspoons ground coriander

· 3-4 teaspoons ground cumin

· 1-2 teaspoon ground turmeric

· 25-30g chopped fresh coriander

· 2-3 pints of stock

· 1-2 red chilli chopped (remove seeds)

· 4 cans of bean, of your choice (chickpeas, black beans, black-eye beans etc) rinsed

· 1 can chopped tomatoes

· salt/pepper


Heat a big pot with oil. Add onion and mushrooms, some salt and pepper, and cook on high till browned. Add garlic, ginger, celery, carrots and spices (curry, cumin, coriander, turmeric). Cook for about 3-5 min on medium heat.

Add stock. Add beans, tomatoes and chilli.

Bring to the boil and simmer for 20-25 minutes. Add fresh coriander. Let it sit to cool for 5 minutes, then serve with rice or any grain you like.


This is best made in advance and let it sit for a day to improve the flavor.

I love to add more cumin and lots and lots of garlic. And I like mine with bit of a kick – add the seeds from the chilli.

Be careful with chilli, and always wash your hands after handing them.

When I make this recipe I often can it in old jam jars. To can the casserole:

· Wash the lids and jars then boil 4-7 min to sterilize them.

· Let jars dry.

· Add the hot casserole to the jars, leave about ½ an inch for the top, wipe the jar with a towel if you spilled any on the jar. Put the lid on tightly.

· Put the oven on high. Cook for 4-5 min.

· Take out and let cool. As the casserole cools, it will create a vacuum and seal the jar. Jars will then be air tight . They can be store as you would other sauces and jams. Use within 3-6 months.

There any may different ways of canning. YouTube is a endless resource of information and has greatvideos.

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Dee’s Veggie Valentine’s Menu

5 Feb

We LOVE Veg!  Please be our Veggie Valentine.

Here is our veg packed menu – and a shopping list so you can get a head start next week, I will be cooking this on Tuesday and will post photo’s etc then : )

Roast Radish & Avocado Salad


Silky Celeriac Soup with White Truffle Oil


Mega Marinated Portabello Mushrooms served with a Spelt & Beetroot Risotto


Rockin’ Raw Raspberry “Cheese” Cake


15  radishes

1 ripe avocado

baby spinach leaves (about 3 big handfuls)

4 lemons

6 ordinary shallots

2 small beetroots (uncooked)

Pearled Spelt

White wine

Veg Stock


Raw Almonds (or pecans)

Medjool dates


Rice wine vinegar


1 vanilla pod (or extract)

Raw Coconut Oil

Agave Nectar

Raspberries (frozen is fine)

Raw Cashew

4 large Portobello mushrooms

3 leeks
3  potatoes (such as Yukon Gold)
1 celeriac

Salt-free vegetable stock
1 bay leaf
truffle oil (or good olive oil)
celery leaves, torn (or parsely or chives)

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