oh my god this is going in the recipe book…! by far the nicest salad I ever made….! so it’s vert lentils, diced red onion soaked in lime juice, avocado, parsley, sundries tomatoes and celery. on a bed of lettuce and leaves. seriously no dressing needed . 🙋🏽😆 seriously overwhelmed by this brilliance right now 😵😵 #vegan #salad #hclf #hclfv #rt4 #rawtill4 #plantbased #plantpowered #plantstrong #health #healthblogger #ctfu #lunch #foodporn #veganfoodporn #veganfoodshare #irishblogger #irishvegan #irishfitfam #yum #tasty #instafood #instagood #instadaily

Puff pastry and shortcrust pastry are like gods sent to vegans!!
You can make so much out of it, weather it be savoury dishes or sweet, your imagination is your limit! :)
Here my mom made apple&strawberry pie type of thingy. She just rolled out the pastry sprinkled some sugar on it, placed the apples with strawberries, put any toppings you would enjoy, she used some brown sugar with cinnamon and chia seeds and put it in the over to bake for around 20-25min. When ready she sprinkled on top some icing sugar and caramel! 😍😍😝
This would be sooo amazing with some coconut whipped cream or @alpro custard!! Mmmmmm :)

#puffpastry #shortcrustpastry #vegan #whatfatveganseat #veganfoodporn #veganfoodshare #veganfood #vegāns #vegānisks #vegansofig #vegansofdublin #dublinvegan #irishvegan #veganireland #whatveganseat #veganrecipes #vegangirl #vegetarian #healthyfood #freeleethebananagirl #plantbased #brownsugar #cinnamon


Super Savoury Vegan Bolognese – with Lentils, Sausage and Marmite

I’m back! Life, yeh know. Anyway, on with the show.

Last year I rang a few shops in Dublin looking for accessories for a kitchen aid. A Danish friend was making a traditional Christmas dish and needed to track down meat grinding and sausage stuffing attachments for her machine. It was a busy Saturday afternoon in early December so the shops I was contacting from the cosy environs of a pub seemed relatively harried when I got through to them. Each place said they didn’t have it in stock but could order it if I needed it. That would be too late for my friend’s needs. On my third try the particularly stressed-sounding assistant seems to have thought I was trying to pull some sort of a prank when I declared that I was looking for a sausage stuffer and promptly hung up on me. My friend ended up trying to grind the meat in a food processor and destroyed it. Sometimes only the right tool will do.

With that in mind, if you do for some reason own a meat grinder it would do a great job in creating the sofrito base for this dish. Ground, browned carrots (that is a fantastically fun phrase) have a fantastic texture and taste amazing when browned. If not though, no worries. Leave the food processor alone and dice into very small cubes by hand. It is a little more labour intensive but your food processor will live to see another day.

With respect to marmite, if you are reluctant to buy it for a solitary recipe I assure you it will add an umami note to all sorts of vegetarian dishes such as chilli, stews and soups. It is a salty, sticky condiment eaten by lots of people on toast with butter. I forsake the butter and eat it with avocado and lemon. I’ve been called a terrible person for doing this but I assure you it’s delicious.


  • Traditional Bolognese is a deeply savoury, slow-cooked dish built around a sofrito, ground meat, tomato and red wine.  While this dish is delicious with 45 minutes cooking time, it is even better if left to slowly simmer for longer and, as with curries, very good the next day. As such, this recipe is for a relatively large batch as it is ideal for freezing.
  • Marmite is essential and cannot be exchanged for anything else (other than vegemite). It, along with the technique, provides the savoury depth to this dish that allows it to recall Bolognese in its original form. I can’t work out whether or not it’s gluten free. If you avoid it then some dried mushrooms and chickpea miso might be your best hope at replacing its joy.
  • Use whatever sausages you like – I have made this using a mixture of Linda McCartney and Fry’s sausages though this time I used Dee’s traditional sausages alone. If you have a brand of sausages lolling (yes, lolling was a word before it was an acronym) about that you don’t particularly like, this is an ideal way to use them up.
  • The rapeseed oil can be replaced with sunflower oil or other oil that tolerates high temperatures when cooking the sausage. An olive oil that is not extra virgin, butter or sunflower oil can replace the rapeseed used for cooking the sofrito.
  • Passata seems to be a British and Irish product. It’s just pureed tomato. Blending 700g (just under two cans) of tinned tomatoes will also work fine. Hell, don’t blend them if you enjoy tomato chunks (I sincerely do not).
  • Blurry photos. I know. They drive me bananas too. Cannot seem to work out the camera on my phone. Hey ho.

Serve with spiralised courgette as I have here alongside some garlic bread or, better still, mix up the courgette and Bolognese and serve on top of the garlic bread for the sloppy joe of your wildest dreams. That said, I won’t cry if you go the more traditional route with spaghetti, tagliatelle or in lasagne.

- Six portions - - Takes less than an hour (longer for a more developed flavour) - - Vegan, vegetarian, gluten-free -

½ tbs + ½ tbs cold-pressed rapeseed oil

4 sausages

1 onion, diced

2 small carrots, diced

2 cloves garlic, crushed

2 celery sticks, diced

3 field mushrooms, diced

1 cup dried green lentils, rinsed

½ tbs tomato paste

½ tbs marmite

1.5 cups stock

1 (700g) bottle passata

½ cup red wine

Salt and pepper

Dairy free cream to finish, optional

Vegan parmesan (sesame seeds, ground almonds, nutritional yeast and miso quickly turned golden in a frying pan) to finish, optional

If your sausages are frozen, cook them until defrosted but not browned. In a large saucepan with a solid base, heat a half tablespoon of rapeseed oil. Slice the sausages lengthways and then roughly chop using a rocking motion with your knife. You are aiming to have pieces of sausage in the shape of nuggets. Some sausages such as Dee’s are very easy to do this with – others such as Fry’s may require a little more time.  Add to the pan and fry until golden. Remove from the pan with a slotted spoon or spatula.

Do not clean the pan. Add the other half tablespoon of oil and reduce the heat to a medium level.  Sweat the onion, garlic, carrots, celery and mushrooms in the rapeseed oil. I usually chop the vegetables as I go to speed up the process. If you are similarly inclined, add them in this order: onion, celery, garlic, carrots, mushrooms. Stir up the vegetables each time you add a new one to the pot. Leave the lid on for the first ten minutes except when stirring and adding veg. A good bit of steam should develop as the vegetables truly sweat. About seven minutes after adding the mushroom (about 15 minutes after adding the onion), remove the lid and turn up the heat. Stirring the mixture every 45 seconds or so, allow the vegetables at the bottom of the pot to golden a little before scraping from the bottom of the pot and mixing through. Do this for five to ten minutes until the vegetable mixture is deeply golden. It can be a little difficult to tell due to the mushroom but make sure you aren’t burning the mixture!

Now add the lentils, marmite and tomato paste to the vegetable mix. Stir to combine and allow to cook for two minutes. Then add the stock, passata and wine. Again scrape the bottom of the pan with your wooden spoon ensuring that the pan is deglazed and the browned sofrito fully incorporated. When it reaches a bubbling temperature, turn down to a medium-low and cover. At this point, fold in the sausage. Simmer, tasting occasionally so you can add appropriate seasoning. Allow to simmer for as long as you can bear – though it will need at least half an hour for the lentils to cook – a full hour will lead to a complex, savoury, developed dish.

Mee Goreng

This is a deceptively simple and quick dish, happy to take alterations. Green, hydrating vegetables, protein and some type of noodle (or courgette noodles if you’re afraid of carbs) are the basics. The recipe is large because I typically do all the veg prep and then section into individual tubs to allow me to eat it a few days in a row. I also mix the ‘dressing’ and leave it jarred in the fridge. Just shake before using. With prep done, the dish takes about 6 minutes to make and requires only a wok. The process is quite precise to achieve the desired effect.

Vaguely based on an Ottolenghi recipe, I think.

- Serves 3 or 4 people -

1 tbs rapeseed oil
1 medium onion, in small dice
200g green beans, trimmed and cut in half on the diagonal
200g firm tofu, in 1cm cubes
1 small courgette, cut into four lengths, seeds removed and then sliced finely
300g straight-to-wok flat rice noodles
3 or 4 big handfuls of iceberg lettuce.

[Mix in advance]
2 tsp cumin
2 tsp ground coriander
2 tsp sweet soy sauce / tamari
2 tsp dark soy sauce
4 tsp water
1 tsp sugar
2 tsp chilli paste (pref. one with ginger, garlic and shallot)

Lemon slices

Heat a wok on high. When smoking hot, add the oil and onion. Allow to soften for a minute. Keep the wok moving

Next add the tofu, green beans and courgette. Try to give the tofu as much contact as possible to brown it. Cook for 3 minutes, mixing gently to prevent the tofu from breaking up.

Carefully separate and add the noodles, again aiming to give them lots of direct wok contact. This should take about two minutes.

Add the beansprouts and dressing. Heat through and mix for a minute.

Top with the lettuce and garnish with lemon juice and lots of siracha (duh).

Mama Yoc’s Kitchen / hummus and spuds

Oh Lidl …

I’ve been eating the cob loaves from the Lidl fresh bakery for months. Regular enough bread, I thought. It’ll be grand, I thought. Maybe they don’t egg-wash those savage looking pretzels, I thought. Sure I’ll just send them an email and I’m sure they’ll tell me I can eat a whole host of stuff from that enticing section, I thought. I was wrong. Wrong about it all. Bom-bom.

The gluten-free bread they sell in the bakery section contains egg and is labelled as such. I thought I’d shoot them (Lidl Ireland customer service) an email and ask them to let me know what breads (and maybe even pastries, there could be another apple lattice situation lurking in there) don’t contain dairy or eggs. On a separate note I asked them what products contain honey (as I don’t particularly mind eating honey. Rebel-rebel.)

I got this very prompt response this morning. I’m not a happy bunny. At first I thought: no, surely! They must be confused! But I broke down the ingredients that I meant so I don’t think any confusion was involved.

Farewell Lidl bakery. You were so, so delicious.

Expect a post in the near future where I try (and probably fail) to make pretzels as I’m now dreaming about them.

hummus and spuds