A few years ago I fell in love with gardening. I grew everything from chilli peppers, courgettes and herbs; to pak choi lettuce and spaghetti squash. It was an effort and a lot of hardwork, which was made harder by the fact that I had to use plant pots to grow my crops. Nonetheless, I persevered and nurtured my plants like a new mother and received an abundance of squash and vegetables that Summer. Continue reading “Spaghetti Squash in a Mushroom,Garlic & Parsley Cashew Sauce”
For a while now, I have been craving a big bowl of ramen noodles with copious amounts of soy sauce and broth for dipping, accompanied with a nice wedge of crusty ‘buttered’ bread – it’s weird because I’ve never actually had ramen before. So, I can only assume that I’ve actually been craving what I grew up on and that’s instant noodles. Continue reading “One-Pot Vegan Ramen.”
I created quite a few recipes for Christmas last year and I enjoyed every minute of it. When I first started my Instagram page and blog two years ago, I never went out of my way to create recipes to share. I made them because I was either craving the food at the time or wanting to try something different to mix up my diet and if it was good, then I’d post the recipe here. I had a lot of fun last year and I couldn’t wait to get started on writing more recipes this year. Continue reading “Bacon Wrapped Roast with Sage & Apple Stuffing”
I know I posted a BBQ sauce recipe with my shredded BBQ Slaw sliders, the other day. But, I feel that a separate post dedicated to this delicious condiment was necessary. Plus, it has taken me over a year or longer, to create a BBQ sauce that actually tastes like BBQ sauce and not a spiced version of tomato sauce. So, I will stress that the molasses and all spice are essential in this recipe, and while the liquid smoke is optional, I still highly recommend it.
I’m also not one to toot my own horn when it comes to my own recipes, but this BBQ sauce is bloody good and I’m so pleased with myself for making it – too much horn tooting? Anyway, make it and thank me later. Continue reading “Smokey Bbq Sauce”
It took me a while to name this sandwich – obviously I didn’t want to name it after an animal. Plus, it’s made from vegetables instead of flesh, so it tastes nothing like pulled pork. However, while I was writing the recipe for this spicy BBQ slaw, my intention was to recreate a ‘pulled pork’ style meal which was slow-roasted in BBQ sauce. But, of course, without the death. Continue reading “Shredded BBQ Slaw Slider”
For those who don’t already know, a Glamorgan sausage or Selsig Morgannwg – for the Welsh speakers among us – is a Welsh vegetarian sausage which usually consists of cheese, leeks and breadcrumbs, and then fried until crisp and golden.
Traditionally a sharp cheddar cheese is used when making Glamorgan Sausages and it is thought that when they were first created back in the Second World War, Glamorgan cheese was used. However, due to the near-extinction of Glamorgan cattle, Caerphilly cheese is used in modern day recipes – Caerphilly is in the county Glamorgan. However, any strong, sharp cheddar can be used. Continue reading “Glamorgan Sausages: Selsig Morgannwg”
Just like the majority of the world, I adore pasta and it has taken me a long time to fully feel comfortable eating this carby meal once again. But, I think we can all agree that there is nothing better than to cwtch up after a long day and indulge in a big bowl of pasta; especially as Autumn is just around the corner and those dreary evenings are fast approachingMy favourite pasta dish has always been cream-based with lots of garlic and basil: it’s rich, indulgent and satisfying and makes me one very happy welsh girl. Thankfully, going vegan didn’t mean that I had to sacrifice on any of my favourite foods which is why I can still enjoy this creamy pasta as a vegan. Top it off with some vegan cheese and a side of homemade garlic bread and you have yourself a delicious vegan meal that would satisfy any carb craving
- 2 Cups Fusilli Pasta (or any other pasta with texture)
- 1/2 Carton Soy Cream
- 250ml Dairy Free Milk (I used Cashew)
- 2 Cloves Garlic
- 1 Tbsp Dry Basil
- 4 Sundried Tomatoes
- 250g Cooked Broccoli
- 2 Cups Fresh Spinach
- 1/2 Large White Onion
- 2 Tsp Cornflour
- 4 Tbsp Cold Water
- 1/2 Vegetable Stock Cube
- 2 Tbsp Nutritional Yeast
- Salt to Taste
- Fresh Basil For Garnish (optional)
Start by boiling the pasta and broccoli per instructions on the packet and cook until its to your satisfaction.
While you’re waiting for the pasta to boil, heat a sautee, or frying pan on a medium heat.
Peel and finely chop both the white onion and garlic; spray the pan with a little low-fat cooking spray and toss the chopped ingredients into the hot pan — proceed to cook both the onion and garlic until they start to soften.
Now you can add the soy cream, milk, stock cube, basil and two cups of pasta water to the pan and cook for 5 minutes – make sure you stir occasionally.
Place the two teaspoons of cornflour into a cup and combine it with the cold water; before stirring it through the cream sauce to thicken. Leave the sauce to simmer for 5 minutes on a medium heat – stir occasionally
Lastly, cut up the sundried tomatoes and combine the remaining ingredients and pasta with the cream sauce.
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For a full day of eating as a vegan – check out my short video on Youtube 🙂
I pretty much grew up eating Franco’s fish ‘n’ chips down on Aberavon seafront and I know anyone who reads this, who has also experienced the creamy, deep fried chip that Franco’s offer will agree they are the best chips ever. I’ve often found myself eating chips in other places, both in the U.K and abroad and comparing them to the humble chip at Franco’s and none of them are as good. Even now while I write this I can taste the distinctive flavour of their fatty product and all I want to do is rush out and get me some.
However, this post isn’t about Franco’s chips, this post isn’t even about Aberavon, it is about rissoles and one which was inspired by the cheesy rissole that Franco’s offer.
As the cheesy rissole is the only vegetarian option Franco’s make, I’ve found myself enjoying one many a time with a side of chips; staring aimlessly out over the oil slicked waves to Swansea, savouring every mouthful of that deliciousness.Now that dairy no longer agrees with my me and I’m vegan, I decided to try and make my own vegan Cheezy rissoles in the hope I could recreate that delightful treat I’ve enjoyed many times over the years as a vegetarian.Obviously my vegan rissoles aren’t as good as Franco’s rissoles and rightly so: creamy, cheesy and deep fried, I was never going to achieve that. However, they still didn’t disappoint my hungry tastebuds.
- 1000g White Potato
- 200g White Onion or Leek (finely chopped)
- 1/3 Cup Nutritional Yeast
- 125ml Non- GMO Soy Milk
- 30g Margarine
- 100g Vegan Cheese (optional)
- 1-2 Tsp Garlic Powder
- 1.5 Tsp Onion Powder
- 2 Tsp Dijon Mustard
- 2 Handuls Fresh Parsley
- 1 Tsp Thyme
- 1 Tsp Sea Salt
- 1/4 Tsp Black Pepper
- 2 Slices of Wholemeal Bread
Pre heat an oven to 175c (fan assisted)
Peel and chop the potatoes and place them in a saucepan to boil. Remove when they are soft enough to mash.
Heat a frying pan with the vegan butter and when hot enough, sautée the finely sliced leek or onion until it starts to soften.
Mash the potatoes and stir in the ingredients, including the leek.
Now leave the rissole mixture to cool, before forming it into large balls and coating it in the breadcrumbs. When the rissole mixture cools, it will be easier to form into balls.
Place the rissoles on a lined baking tray – I also sprayed them with low fat spray – before popping them into the oven for 15 minutes or until they are golden all over.
NB: You can also deep fry these babies for a truly authentic british rissole.
Now serve with some chips and peas, sit back and imagine you’re at the beach.
For more vegan recipes follow me on Instagram and please tag me in any of the recipes you try here, as I would love to hear your feedback, whether it’s good or bad.
© The Hungry Welsh Girl 2016
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This Buddha bowl was a life changing experience. It was delicious. Delicious doesn’t even cover how incredible this Buddha bowl actually was. Every mouthful was just an experience in itself. It was like a buffet in a bowl – a buffet budda bowl?
I know what you are all thinking, I thought it too. How can you get so excited over a bowl full of veggies? But, seriously, there’s just so much going on in this one bowl, that it’s hard to not get excited about it. It has flavour, carbs, nutrition, carbs, it’s low in fat, it has carbs.
Carbs. Carbs. Carbs.
Did I mention it has carbs?
You have to try it for yourself to believe me. Although, anything that has carbs is going to be a winner. I’ve seen these Buddha bowls countless times over Instagram and they are huge among the yogis and vegans; I didn’t understand why people were fussing over them so much. But now that I do, I just feel they are genius and a different way to get in some veggies. I’m already planning my next one.
This Buddha bowl had some kick to it, not a lot because lately my sensitive tastebuds can’t handle the heat. But, there was enough to give the veggies some flavour without overpowering them and I’m sure you can tell from the photos that turmeric was one of the main spices; you’ve just gotta get that turmeric in around this time of year.
- 1/4 Can Chickpeas
- 1 Medium Sweet Potato
- 80g Vegan Chicken Pieces
- 1/3 Cup Basmati Rice
- 1/2 Bell Pepper
- Red Cabbage
- Baby Beets
- Pumpkin Seeds
- 1 tsp Turmeric
- 1 tsp Tandoori Gym Chef Seasoning
- 1/2 tsp Garlic Powder
- 1 tbsp Apple Cider Vinegar
There is a lot of elements to this meal and you do have to time the food so that it’s already at the same time, but it’s worth the extra fuss.
Heat an oven to 200c
Slice the red cabbage and combine it with the ACV and some sea salt. Place the cabbage in a separate ovenproof dish or skillet and pop it into the oven.
Stab your sweet potato and place it in the microwave for 5 minutes; slice it into chunky strips and pop them into the oven: cook both the sweet potato and cabbage for 20 minutes.
Boil your rice following the instructions on the packet or cook it until it looks like a mushy mess like I do 😉 Sticky rice is better rice.
Add your chickpeas to an ovenproof dish or skillet and combine with the gym chef seasoning, garlic powder and turmeric. I fried mine in a skillet with a little water, then added the vegan chicken pieces to give those some flavour too. Place the chickpeas in the oven and roast for 10 minutes.
Slice up some bell pepper and toss these into the oven for 10 minutes.
When your rice has cooked you can season with salt and stir in the sultanas. The sultanas are optional, but it gives the rice more flavour.
Now that the food has cooked, you can start layering your Buddha bowl. You can add whatever you like to your Buddha bowl – I also added mango chutney and I made a tzaztiki with cucumber, coriander and alpro plain soy yoghurt.
And people say vegan food is boring right? Pah!
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