Vegan Bean Burger

So a pure trial and error kind of dish, it’s mostly down to taste preference, but this is my personal favorite so I said I’d put it up here for to help other people.

This recipe makes about 12 thinish ones, I like to double the up so I can add ‘cheese’ in the middle of it. It could make 6 thicker ones if you prefer them thicker.

I brought these to a barbecue and the non-vegans actually liked them.




•1 can of butter beans

• 1 can of chickpeas

•1 can of kidney beans

•(optional) cup of black beans

•½ cup of oat flour

•1 onion

•pinch of salt and pepper

•¼ teaspoon of cumin

•½ teaspoon of smoked/regular paprika

•½ teaspoon of garlic powder

•optional 1 tablespoon of gravy grannuels, I just added them for that extra flavour

Of course you can add other ingredients if you think they suit and you want it.


These are do easy to actually make.

Just put all the ingredients in a food processor, blender or you could mash the beans by hand and finely chop the onions.

Then you just pick up a piece of the mixture and shape into a burger shape and just fry them, oil is optional but it does help the texture.


Just like that you have some seriously tasty burgers that everyone can enjoy!

Thanks for reading, let me know if this helped you or you made these! 🙂 xx


Vegan Thai green curry ft. “chicken”

So this was surprisingly good, usually I don’t venture too far from my comfort zone but I decided to give it a go and see where it went, I’m so glad I did though because this was good so I said I’d share the way I made it 🙂




•Chicken substitute (I used soy protein chunks because that’s all I had on hand)

•Thai green paste, You could always make your own, I just haven’t a clue how.

•Salt & Pepper

•Large onion

•Can of coconut milk

•About 2 Handfuls of mushrooms

•About 2 handfuls of peppers

Of course you can add whatever else you want to it, that’s just all I had to add into it.


Method:  Takes approximately 25 mins;

Fry onions until they soften down a bit, the soy chunks I used were dried so I had to dehydrate them with water in the pan, so I had to put the “chicken” and water in first to soften them.

So then I added in the onion and mushrooms to the pot with the chicken, I put in the paste and let it fry a bit. Frying the spices with the rest of the stuff enhances the flavours.

After about 5 mins add in the coconut milk, Then add in the peppers and cook for a further 5 mins, salt and pepper to taste.

Turn off the heat and allow to sit for another 5 mins and serve with rice, or whatever else you think would suit it for your taste buds.


Thanks for reading, let me know if you try this recipe! 🙂 xx

Vegan Masala Curry

This recipe is so good, it tastes amazing!

Heads up when I say coconut cream, I mean a can of coconut milk turned upside down and left overnight in the fridge so it sets and you can scoop out the thick creamy but.



  • 2 cups of raw cashews
  • Non-dairy yogurt/coconut cream
  • 1/4-1/3 cup of garam masala
  • 1 teaspoon of cumin
  • 1 teaspoon of cayenne pepper
  • ½ teaspoon of chili
  • pinch of salt and pepper
  • 2 large onions
  • 3 garlic cloves
  • 1 tablespoon of lime juice
  • (optional) small bit of tomato puree
  • Handful of mushrooms
  • (Optional) meat substitute of your choice (I used soy protein chunks)
  • 1 of each coloured medium bell peppers

Of course any other ingredients you want to add can too go in.



Fry the onions in water until they soften, add garlic and tomato puree

Combine cashews, spices, lime juice and 3 tablespoons of coconut cream in a food processor or blender until smooth.

Add to the onions in the pan and combine frying, adding in the mushrooms, meat substitute (if adding) until cooked.

Allow to cook for about 5 mins and stir in the rest of the coconut milk.

Simmer for a further 5 mins add in the peppers, turn off the heat and serve on top of rice.

And that is it folks.

let me know if you tried it or it helped you out, would like to know 🙂 xx

Vegan chocolate and cashew cream cheesecake

So the one thing I’ve craved for ages now, is cheesecake!

So this recipe does require soy protein powder, I got mine from Myprotein, I think its the texture of the protein as I tried to make my partner one with whey protein but it didn’t work as it didn’t get thick.



For chocolate filling

•500ml of non-dairy milk

•4 scoops of Soy protein

•1 cup of cacao powder, I used raw cacao powder from indigo herbs

•few drops of vanilla extract and/or tablespoon of maple syrup.

For cashew cream filling

•2 tablespoons cashew butter (Or blend cashews and a little milk until smooth in a high speed blender

•¼ cup of melted coconut oil

•1 tablespoon of milk

For the biscuit layer

•half a packet of digestive biscuits or biscuits of your choosing

•¼ cup of melted butter or coconut oil



Break up the biscuits until in small pieces to your liking, Mix with the melted butter/coconut oil and combine well, flatten and leave to set in the fridge

Mix the cacao powder, protein powder, milk and maple syrup and/or vanilla extract and smooth out onto the biscuit base and leave in the fridge

Separately mix the cashew butter, coconut oil and milk until well combined and smooth,

Pour the cashew mixture on top of the chocolate layer, using a fork or finger if it’s for yourself mix in the two to make a swirly design

Leave to set overnight in the fridge


Depending to your own taste you can alter some of the flavors, for example sweeteners of added bits, I think the base layer would be way nicer if it was made of Oreos.

If you try this recipe let me know, I’d love to know what you think of it. 🙂 xx

fudgelicious brownies

Brownies and black beans aren’t exactly the first thing that comes to your mind for a amazing combination, but surprisingly enough it totally works!

So after loads of brownie test trials and different types these have to be the best ones yet (if I may say so myself). They are so rich and smooth and soft and basically super addictive!


As these are black beans you can soak them overnight (I left them about 14 hours) or get a can of them and rinse out the water really well.


•1 ½ cup of dates (I used dried dates and just soaked them for about half an hour in warm water

•1 ¼ cup of soaked black beans

•1 heaped tablespoon of coconut oil

•½ teaspoon of sea salt/ regular salt if you don’t have sea salt

•1 cup of cocoa powder (I used raw cacao powder from Indigo herbs its amazing you can get it here)

•¼ cup of protein powder ( I used rice protein available here)

• 1 cup of oat flour , I just blended oats in a blender into a flour texture

•1 cup of water



Blend the dates and a tiny bit of water until smooth, then adding in the blend until mixed together

Pre-heat the over to 200°C /395°F

Adding in all the other ingredients, adding the flour/powder ingredients gradually to insure there’s no lumps

Scoop out into a baking tray, and put on the middle shelf for 15 mins.

Take out to cool with a hand towel over the top to insure the top stays soft and doesn’t crust up , should be soft to the touch.


Depending on how thick you would like the brownies, you could double the recipe or more I’m not judging.

The tray I used was a 12″X 8″ so they were a bit thin so if you have a large baking tray I would advise doubling. I didn’t so when I cut them I made a chocolate mouse sandwich out of them.

Let me know if you tried this recipe I would love to know how it turns out 🙂 xxx