Tag Archives: veggies

Dee’s Spicy vegan Bean Burgers with Miso Peanut Butter Sauce and Stir Fried Veggies.

29 Aug

I was shopping the other day and spotted some really nice oyster and shitake mushrooms. I was craving a tasty miso stir fry, so I bought a few extra bits and hey presto, this little gem was created!

You will need:
1 Pack of Dee’s spicy bean burgers
For the sauce:
3-4 tablespoons of peanut butter
1 tbsp of miso paste
1 tsp chilli paste
2 cloves of garlic, chopped
1 inch of ginger, chopped
1 handful of fresh coriander, chopped
Coconut oil /olive oil
300-400g of green veggies, sliced (such as – pak choi, spring onion, sugar snaps)
100-150g of mixed mushrooms, sliced
Optional (toasted sesame seeds)

First make the miso sauce. In a bowl add the miso paste, chilli paste, ginger, garlic, coriander, peanut butter and fresh coriander. Add in a little water if it’s too thick, or even some coconut milk if you prefer. Then leave it aside until needed.
Cook the burgers as per the pack instructions and add a few spoons of the miso sauce on top and let them sit for two minutes off the heat. Cut them into large pieces and leave aside until assembly.
In a big wok cook, off your mushrooms and veggies until they’ve browned. Do this in small batches or even each item separately so you don’t overcrowd the pan. Add a few tablespoons of your sauce and cook for one minute more.
Place the pieces of burger on top of the veggies and serve with some salad or a portion of stir fried rice or noodles.
Enjoy, Eoin!









Caramelised Carrots and Parsnips with Maple Syrup and Ginger

9 Dec

This is a simple and delicious way to serve tasty festive root veggies! Slightly sweet, it goes wonderfully with our Christmas Sage and Lemon Chickpea loaf which will be on the blog very soon!

You will need:
1kg carrots
250g parsnips
50ml maple syrup
20ml coconut oil or olive oil
1 tsp of ground ginger
Salt & pepper
Chopped parsley

Preheat oven 190c/200c Fan.

Peel and quarter the carrots lengthwise and cook in boiling water for 3-4 minutes. (This will help them cook a little quicker when baking) drain and cool.

Do the same with the parsnips, but remove middle stem if they are really hard.

Place the veg in a large roasting tray and add the coconut oil, maple syrup and ginger and season with salt and pepper to taste.

Place in the oven and turn every 8-10 minutes until browned and caramelised on both sides. Be careful not to let the maple syrup burn.

Serve warm with some parsley on top.

Top Tips:

You can prep the veg in advance and then do the actual roasting just before they are needed.

If you don’t like maple syrup or just don’t have it in the cupboard, then you can use date syrup or brown rice syrup or even brown sugar.





BBQ Veggies

15 Jul

This recipe is so quick and easy, plus it will help you reach your 5-a- day in a flash!

You will need:
1 pack baby asparagus
200g mushrooms, cut in quarters
Any other vegetables of your choice for example –
Green beans,Baby peppers,Baby corn, Onions, Courgettes

Coconut oil / olive oil
Sea salt

In a large bowl, place the veggies and melted coconut oil and coat well. Sprinkle over some salt and pepper.
When your BBQ is ready, place the veggies on and cook for about 3-4 minutes, turning them often so they don’t burn.
Allow to cool and enjoy!
P.S – Cooking veggies this way will make you eat so much, so I would recommend you make extra!
Enjoy, Eoin




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

This slideshow requires JavaScript.

Cumin spiced sautéed brown rice and green veggies with Dee’s Moroccan Veg Pot

30 Apr

It’s been so long since I’ve had sautéed brown rice and to make it even healthier I added a bunch of veggies, which made it light and delicious and really brought out the nutty texture of the rice.

You will need
1 Dee’s Moroccan Veg Pot
200g cooked brown rice
2 tbsp coconut oil
150-200g of veggies, evenly chopped (such as; spring onion, mushroom, green pepper, kale, broccoli and courgette)

1 tsp of the following –
Onion seeds, cumin seeds, garam masala
½ tsp of smoked paprika
1 clove of garlic, finely chopped

Heat up a wok with some of the coconut oil, add the veggies in two batches and brown.
When both batches are browned, return them to the wok, add in the chopped garlic and cook for 1 minute, then leave the veggies to the side.
Add some more of the coconut oil to the wok, add in the onion and cumin seeds and cook for 1 minute over a medium heat, being careful not to let them burn.
Next, add in the cooked rice and allow to heat up for about 3-5 minutes, then throw the cooked veggies back in along with the rest of the spices and cook for 1 more minute.
Leave the wok to cool for a moment and in the meantime heat up the Dee’s Moroccan Veg Pot according to the packet instructions, then serve with the rice and enjoy.
Should comfortably feed two people.


This slideshow requires JavaScript.

Tempeh smoky fajitas with veggies .

3 Feb

Tempeh is one of my new favourite protein rich vegetarian foods. It can be found in Asian stores which often have good prices. It is a fermented soya bean cake/brick/block and is very versatile. It has a earthy, mushroomy taste and smell.
That fact that it is fermented makes the protein more digestible.

Tempah smoky fajitas with veggies .



1 block/cake of Tempeh about 300g
Wraps (gf)
1-2 tablespoon Coconut oil/ olive oil
300-500+ Stir fry Veggies
(Broccoli , pepper, red onion and mushroom baby courgettes)
2 garlic cloves chopped
1 packet fajita seasoning
1 teaspoon of smoked paprika
Baby salad
Lime juice
Plain soya yogurt

Slice Tempeh in strips (see pic)
Slice vegetable in strips
Heat a pan with some oil add the tempeh in batches and brown on each side, add some fajitas season and a little paprika cook for one min more. Repeat this until you have used up the tempeh . Use as much or as little tempeh as you wish.

Heat a wok with some oil, cook the veggie in batches(hand full) until it browns a little, add some fajitas and paprika and the garlic cook for 1-2 more minutes . If the seasoning burns a little add a few tablespoons of water this will stop it from burning so fast and will make steam to cook the veggies a little also. Once cooked add some hot sauce if you wish .

Heat up the wraps in a large pan one at a time, lightly brown on each side or place in the oven to warm up.

Place your cooked tempeh in the middle of the wrap add veggies and salad and add some yogurt on too (unless you can find vegan sour cream ) and put some like juice over the wrap roll and enjoy

– Eoin



This slideshow requires JavaScript.

%d bloggers like this: