15 Minute Vegan Chick’n Coconut Curry

I have a really good korma recipe that I have perfected over the years, based on how I remember it tasting when my mother used to make it for us as kids. But unfortunately mine has quite an extensive list of ingredients and if I haven’t pre-prepped the korma paste for my freezer beforehand, then I don’t often get to enjoy it. However, this 10 minute curry is a saviour for when I want a curry in a hurry and combined with 2 minute microwave rice, you can have a good, nutritious vegan meal in less than 15 minutes. Continue reading “15 Minute Vegan Chick’n Coconut Curry”

Veganuary: Where Do You Get Your Protein From?

 

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Photo Source: peasandcrayons.com
I get messages quite often from people, through Instagram, asking me to help them with vegan protein sources. So I ran a poll on my Instagram stories, last Thursday, to find out whether there were others who would like me to put together a blogpost with easy to find, basic protein sources too. And 98% of you voted yes – the other 2% were contrary meat eaters, who felt it necessary to vote nonetheless. Continue reading “Veganuary: Where Do You Get Your Protein From?”

Bacon Wrapped Roast with Sage & Apple Stuffing

DSC_0182.jpgI 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”

Where Do You Get Your Protein From?

What do you do at 12.30am on a Sunday morning, when you can’t sleep? Me. I think of blogposts that I can write and then write said blogposts, even though I have numerous other blogposts that I have a.) Not finished or b.) Finished, but haven’t posted. All done while watching repeat episodes of Gogglebox. Although, my best recipe ideas are often created late at night on a hungry stomach, so hopefully this post will be just as successful on little sleep. Continue reading “Where Do You Get Your Protein From?”

Vegetarian Herb Pate

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Do you have a vegetarian or vegan visiting you over the Christmas period? Are you are at a loss as to what to serve them? I know it can be stressful to cook at Christmas time – there’s just so much to get done – then throw a vegetarian or vegan into the mix and you have yourself a very stressful little Christmas; as you not only have to be extra vigilant with the ingredients, but you also have to be aware of cross contamination too.  Continue reading “Vegetarian Herb Pate”

‘Corned Beef’ Hash with Fried Egg & Toast

Were you a person who enjoyed a hearty corned beef hash, before you crossed over to the vegetarian side? Yeah. Me either, but I was watching Diners. Dives & Drive-Ins on the food network the other night and someone had made this very dish, as a carnivore meal. I couldn’t remember the ingredients as it was 3am, so I threw this together this morning using leftover potato mash, cauliflower and peas; which my family had left  from a dinner last night. Even though this was made with Quorn mince, I didn’t think I was going to enjoy it as much as I did. Thankfully Quorn mince is a lot more visually appealing than corned beef and a lot tastier, as well as being vegetarian – I couldn’t live without it.  I don’t like to toot my own horn often, but my vegetarian ‘corned beef’ hash was full of flavour and didn’t require any additional sauce either, as the yolk acted like a natural sauce and when each element was spread on some warm, buttered wholemeal, crusty bread, this was definitely one meal I didn’t want to end in a hurry and the best part of all was that I didn’t feel bloated after it either.

This ‘corned beef’ hash is extremely simple to make too and providing you are using leftover vegetables, it’s fairly quick to make  –  I made this in 20 minutes. You can also replace the potato mash with cauliflower mash if you prefer and use whatever vegetables you have really. This doesn’t even have to be served as a big hash: you could make burger sized cakes with them too. I don’t have children myself and the future looks bleak for me, but I think this is definitely a good way to get those little tykes to eat their veggies, while getting a decent amount of protein too and you could even add a little more grated cheese over the top of the hash; if they are anything like me, they will devour the whole thing, or just pick the cheese off 😉

Serves 2

Ingredients

  • 200g Mashed Potato
  • 100g Cauliflower Mash (cooked)
  • 100g Garden Peas (cooked)
  • 1 Large Spring Onion
  • 100g Quorn Mince (defrosted)
  • 25g Low-fat Cheese
  • 1 Free Range Egg White
  • 1 Clove Garlic
  • Handful Fresh Rosemary
  • 1/2 tsp Chilli
  • 5-10g Butter
  • Salt to taste
  • 1 Free Range Egg
  • 2 Slices Wholemeal Bloomer Bread (optional)
Directions
  • Heat a non-stick pan or skillet with the butter, on a medium heat.
  • Add all of the ingredients minus the last two, into a mixing bowl and combine the ingredients evenly. You will need to grate the cheese and garlic, and chop the rosemary too before adding to the bowl.
  • When your pan is hot enough, spoon half of the mixture into an 8′ frying pan, pat it and form it into a circle and cook on both sides until golden brown.
  • Place your bread into a toaster or under a grill, then with the leftover butter, butter the toast.
  • Pop the hash onto a plate and keep it warm with foil or in an oven with the heat down low.
  • Crack the egg into the pan, place a lid over the top and cook until all the albumen has turned white.
  • Plate up and enjoy.

For more recipes, reviews and ideas follow me on Instagram: @Happy.Hungry.Healthy or for Twitter: HungryWelshGirl for my ramblings.

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