Tuesday, July 07, 2015

Vegetable Mix

I haven't posted in forever! But lately what I've been eating hasn't been following a specific recipe so I didn't feel like I should post it but maybe I should just for meal ideas or whatever? Idk but if you're curious as to what I eat when I don't post just check out my instagram   @compassionatecooking

Anyways this is something I've made before and I love it for those days when I have no idea what to eat for dinner.
I also had no idea wtf to call it so I've settled on 'vegetable mix'. I served it with wholemeal toast but you can have it in wraps, with pitta or whatever you fancy :)

  • 1 red pepper - chopped
  • 1 green pepper - chopped
  • 1 white onion - chopped
  • a handful of new/baby potatoes - cut into chunks
  • 4-5 mushrooms
  • half a can of borlotti beans 
  • half a teaspoon of vegan butter (I use sunflower butter)
  • olive oil (just enough to stop the ingredients sticking to the pan, I also added some of the juice from the beans so I didn't have to add so much oil)
  • Smoked paprika
  • Dry parsley
  • Put your chopped baby potatoes in a saucepan and bring to boil then simmer for 10 minutes (whilst they're simmering you can prepare the other veg)
  • After they've boiled put the potatoes and the rest of the veg into a wok with the spices, beans and with the oil and butter (you don't have to use the butter, you can just use oil, it's just to make it creamier)
  • Cook for 20 minutes on a low/medium heat stirring occasionally

Friday, May 22, 2015

Vegan Lentil Chilli

This lentil chilli is oil free and less than 1g of fat! It's also really quick and easy to make cooking in under 30 minutes 

Serve it with rice/bread, whatever you want! I had it with oil free sweet potato chips 
  • Half a tin of brown lentils 
  • 1 box of chopped tomatoes
  • 2 Garlic cloves - crushed
  • 1 Teaspoon of paprika
  • Chilli powder - how much you use depends on the brand you use and how hot you like your chilli's remember it's better to start of with a tiny tiny pinch taste it and then if it's not add enough add some more, you can always add but you can't takeaway
  • A pinch of oregano
  • Half a teaspoon of coriander
  • 1 Tablespoon of tomato purée
  • 1 White onion - chopped
  • 1 Red pepper - chopped
  • Put all of your ingredients into a wok, it doesn't matter in what order, and bring to boil
  • Once it's started bubbling bring it down to a low heat and leave to cook for 20 minutes, checking on it occasionally and stirring if required
  • Serve and enjoy!

Wednesday, May 20, 2015

UK Vegan Reviews: Fry's Family Golden Crumbed Schnitzel

   I've been trying quite of a few of the Fry products out recently because my local Morrisons has started stocking them, I've never had Fry products before until recently the other day when I bought the chicken nuggets and today when I bought these the '4 Golden Crumbed Schnitzels' 

I'll be honest I didn't know what to expect with this product since I've never eaten a schnitzel all I knew was that it was German - the packaging wasn't actually that informative on what they actually were but I decided to go ahead and buy them anyway later finding out that they're a 'vegan chicken substitute'.

I decided to have them for my dinner with savoury rice and despite the packaging saying cook for 10-12 minutes in the oven I recommend cooking them for 20, they're less greasy this way and crispier, when I got them out of the packet they resembled turkey steaks so I popped them in the oven and after 20 minutes I served them with my rice and sat down for dinner. 

They tasted slightly peppery and I loved the crispy exterior and the soft centre - the taste and texture of which reminded me of the sausage in a sausage roll. Below is a close up picture of the schnitzel.


This product is great if you're looking for something quick and easy but I don't think they were that good, don't get me wrong they tasted nice but they definitely don't live up to the hype. I will be buying this product again but not that often, they have 446 mg of sodium per schnitzel which was a definite down side for me as well as 11g of fat per schnitzel and I'd be more inclined to buy them more if those amounts was lower however they are a frozen schnitzel so you can't expect their nutritional content to be outstanding (I have pasted below the nutritional table from their website below). Another thing that I wasn't too keen on was the fact that after eating these on two separate occasions they made me really bloated and uncomfortable something I've heard a few others suffered with aswell.

I give this product a 3/5 

If you would like to find out more about this product or the other products in Fry's range then head to their website www.frysvegetarian.co.uk

Monday, May 18, 2015

UK Vegan Reviews: Tesco Free From Strawberry & Vanilla Cones

I've been waiting to try these for awhile but they were out of stock for ages and I don't go to Tesco that often but luckily when I popped in last week they'd got some in. 

Now I haven't had a ice cream cone for years since I became lactose intolerant at age 12 or 13 so I tried not to get my hopes up for this incase they weren't that good because there are a few vegan items I'd tried before that really don't like up to the hype but I decided to give these a go and...

they are amazing

Honestly they are even better than I expected! They are so creamy and I love the strawberry jam bit in the middle and the chocolate in the bottom just like a cornetto, they are perfect! I even gave one to my non-vegan dad and he said are you sure this is dairy free? It's so creamy and good!

I really couldn't be happier with this product and I will definitely be purchasing again, they're only £2 for 4 cones which is very good considering their vegan and I can't wait to enjoy them all throughout the year - let alone in the summer!

I also am loving Tesco adding the 'suitable for vegan' sticker, all the praises to Tesco for this amazing product if you want to check it and read abit more about the ingredients etc you can on their website: http://www.tesco.com/groceries/product/details/?id=287168546


Tuesday, April 28, 2015

Vegan Lentil Bolognese

This recipe is vegan, low in fat, low in salt and oil free.

Serves 2


  • 1 carrot - grated and diced
  • 1 white onion - diced
  • 2 garlic cloves - crushed
  • 1 celery stalk - diced
  • A pinch of oregano
  • A pinch of basil
  • 1 box/tin of chopped tomatoes
  • Boiled water
  • Cornflour (not always necessary)
  • 1 cup of red lentils 
  • Put your lentils in a wok or frying pan and add some boiling water, enough to cover them, and bring to boil
  • Leave to simmer for 5 minutes (you only need to stir this recipe if it visibly needs it)
  • Add your spices and vegetables and simmer for a further 10 minutes
  • Add your tomato and leave to simmer for a further 5-10 minutes 
  • If you still have alot of water left in the pan then just add some cornflour leave to cook for a extra few minutes and serve!

Sunday, April 19, 2015

Vegan Fried Rice

Serves 2:

  • 1 Cup of brown rice
  • 1 Vegetable oxo cube
  • Soy sauce (optional)
  • An assortment of your favourite vegetables - I used baby corn, water chestnuts, mushrooms and mange tout (I meant to add cashews but I forgot)
  • Put your rice in a saucepan of boiling water and bring to boil then leave to simmer for 20 minutes
  • Whilst this is cooking you can prepare your veg and then start cooking it in a wok on a low heat 
  • Stir frequently and once you're rice is done drain it and add to the wok
  • Add roughly 65ml of water and the stock cube and leave for a further 10 minutes or until the water is absorbed
  • Serve and enjoy!

Wednesday, April 08, 2015

Vegan Quinoa and Rice Salad

This salad is so quick and easy to make but it's still full of flavour and really tasty. It'd be perfect for a lunch or dinner and you could even take some to a barbecue or picnic if you want fresh vegan food. 

Serves 2:

  • 1 - 1 1/2 Cup of quinoa
  • 1 - 1 1/2 Cup of brown rice
  • 1 Vegetable oxo cube
  • Boiling water
  • 1-2 cups of shredded lettuce - I used little gem
  • 1 tomato - sliced 
  • Some sliced cucumber halved and halved again
  • Some sliced radish halved and halved again
  • Croutons (optional)
  • Salad dressing (optional)
  • Add the quinoa, rice, boiling water and stock cube to a saucepan and bring to boil
  • Once boiled let it simmer for 30 minutes, stirring occasionally. 
  • Prepare all of your veg and put it in a bowl 
  • Sieve your quinoa and rice and then add it to your bowl of veg and serve! 

Wednesday, April 01, 2015

Mac n Cheese

The holy grail of vegan dishes

Mac n Cheese. 

This is so simple but still so delicious and it's great to make for your family and friends that are dubious of vegan food, it will definitely win them over!

Serves 2:


  • 2/3 Handfuls of dry macaroni pasta
  • Boiling water
  • 100-150ml of rice milk
  • 2 Tablespoons of sunflower butter (or any vegan alternative)
  • 3-4 Handfuls of nutritional yeast or a dairy free cheese powder - I used this brand 
(You can add some vegan cheese too but I didn't have any in so I opted not to and it tasted just as good.)


  • Add the pasta and boiling water to a saucepan
  • Bring to boil and then let it simmer for 20 minutes, stirring occasionally
  • Drain the water and add the rice milk, butter and nutritional yeast
  • Let it bubble abit, stirring until it resembles a sauce 
  • Serve and enjoy!

Saturday, February 07, 2015

Vegan Pancakes with Peanut Butter Sauce

Since pancake day is coming up I thought I'd share with you all my delicious vegan pancake recipe! 

These were sooo good and the peanut butter sauce is heaven (it may only be melted peanut butter but trust me It's amazing), they're really easy to make and use minimal ingredients. Also if you're not a fan of peanut butter or want another topping for your pancake then you can easily adjust the recipe and leave out the sauce. 

Serves 2


  • 2 Cups of rice milk
  • 2 Cups of plain flour
  • Half a cup of water
  • 2 Tablespoons of caster sugar
  • Plenty of olive oil
  • 2 Tablespoons of peanut butter
  • Fruit of your choice - I used 1 pear, 2 kiwis and a good handful of blueberries
  • Get a large mixing bowl and add your milk, flour, water and sugar
  • Whisk together with a whisk until the lumps are gone and it isn't too thick but not to thin
  • Add enough olive oil to a frying pan to cover the pan and let it get nice and hot on a medium/high heat 
  • Pour in some of your mixture - it normally looks like a small circle, roughly the size of a crumpet, then you move the pan to spread it out and make it thinner. The thicker the pancake the doughier it will be
  • Cook each side for roughly half a minute - if the olive oil is hot enough it should cook that quick however if it hasn't just continue to cook until it's how you want it
  • Serve on a plate and repeat the process until all of your mixture is gone, you will usually need to add more oil between pancakes
  • Get your peanut butter (I use smooth) and pop it in the microwave for 30ish seconds or until it's melted
  • Pour it over your stack of pancakes and add your fruit 

Thursday, February 05, 2015

Crunchy Quinoa Salad

I've never made a quinoa salad before so this recipe was pretty much me winging it with my domestic goddess skills 

And it turned it lovely! Really nice after a long stressful day because it wasn't too heavy and it wasn't too light. This dish is really versatile so if you want more veggies you can add them or if you don't like one of the vegetables in this recipe you can easily change it to suit your taste. 

If you want the recipe for this delicious dish then carry on reading...

Serves 1 (hungry person)

  • 10 or more slices of cucumber, halved and then halved again
  • 1 Tomato - cut up into chunks
  • A big handful of lettuce - sliced (use whatever type you prefer, I used butterhead)
  • 2 Handfuls of quinoa
  • Half a tin of flageolet beans
  • 1 Vegetable oxo cube
  • French dressing - optional
  • Put your quinoa in a saucepan and crumble in your oxo cube
  • Add boiling water (enough to atleast fill half the saucepan) and bring to the boil
  • After you've brought it to the boil leave it to simmer for 25 minutes
  • 5 minutes before the quinoa is done add your beans
  • Drain in a sieve, serve with your salad - adding French dressing if you want

Monday, February 02, 2015

Warm Quinoa Bowl

I've only recently starting eating Quinoa and I am loving it! If you're new to quinoa like me then this recipe is perfect for you, it only uses ingredients that I had in at home so it's perfect for those days when you can't be bothered to go shopping but don't want to skip on yummy & healthy food!

It's simple, nutritious and delicious!

Serves 2:

  • 1 cup of uncooked quinoa
  • 4 Closed cup mushrooms - sliced
  • 1 Large white onion - diced
  • 1/2 Handfuls of frozen peas
  • 1 Vegetable stock cube
  • A pinch of black pepper (optional)
  • A sprinkle of parsley or a pinch of fresh
  • Put your quinoa in a large saucepan and crumble in your stock cube
  • Fill the saucepan roughly half way full with boiling water
  • Bring the quinoa to boil and then simmer 
  • Once it's been cooking for 15 minutes put your mushrooms and onion in a steamer and place them on top of the saucepan
  • Cook for a further 15 minutes
  • Add the peas and cook for a further 5 minutes
  • Take your vegetables from the steamer and add to the pot cooking for another 5 minutes
  • Pour everything from the saucepan into a sieve to drain of the water
  • Serve and enjoy!

Saturday, January 31, 2015

Vegetable Quinoa

  • 1 Carrot, peeled and diced
  • 1 Tin of sweetcorn, drained
  • Half a cup of Quinoa
  • 1 Vegetable stock cube
  • 2 Closed Cup Mushrooms, diced
  • 1 Handful of peas
  • 2 Broccoli florets, diced
  • 2 Cauliflower florets, diced
  • 2 Garlic cloves, crushed
  • Olive oil
  • Put your quinoa in a saucepan with some cold water and crumble in your stock cube
  • Bring to the boil, then leave to simmer for 25 minutes
  • Once your quinoa has been cooking for 15 minutes add your olive oil to a wok and add your veg and garlic on a medium heat
  • Stir frequently 
  • Once the quinoa is cooked drain it and add to the wok
  • Cook for a further 15 minutes, stirring occasionally
  • Serve and enjoy!

Saturday, January 17, 2015

Vegan Vegetable Pasta Sauce

I wanted something simple and quick to throw together tonight without having to buy loads of ingredients and this dish turned out perfect!

Serves 2:


  • A good handful of pasta - I used whole wheat
  • Just over half a box/tin of tinned tomatoes  
  • A teaspoon of dry basil
  • 1 Bay leaf
  • 2/3 Mushrooms - chopped
  • A sprinkle of paprika
  • A pinch of oregano 
  • 1 Teaspoon of olive oil
  • 1 White onion - chopped
  • Half a courgette - sliced
  • 2 Cloves of garlic - crushed
  • Put your pasta in a saucepan with boiling water bringing to the boil and then simmer for 20 minutes
  • Get a wok and add the olive oil 
  • Add your mushrooms, onion, bay leaf and spices 
  • After 10 minutes add the tomatoes and courgette leaving to simmer for 10 minutes stirring occasionally
  • Drain the pasta in a colander and serve with the sauce 

Sunday, January 11, 2015

Vegan Sunday Dinner

Sunday dinner, sunday roast or roast dinner whatever you want to call them they are a must have meal
And just because you've gone vegan does not mean you should miss out or compromise!

If you don't like the vegetables you can just switch them up, swap the broccoli for peas, the carrot for swede? You can have as little or much veg as you want!

Serves 1:


  • Baby potatoes as many as you want (I use these instead of roasters because they're healthier)
  • Vegetables, I used 2/3 Stems of Broccoli, 2 Carrots - grated and sliced and 2/3 Florets of Cauliflower 
  • Lentils - these are optional but they are really good for getting your protein and other vitamins in. I used brown but you can use a different colour lentil if you prefer 
  • Gravy
  • Wash and scrape off any blemishes from the potatoes with a knife
  • Put them in the oven at 200°C for 40 minutes
  • After your potatoes have been on for 20 minutes get a large saucepan of boiling water and put a steamer on top - add the your vegetables and simmer for 20 minutes
  • 15 minutes after putting the vegetables on get your lentils and heat them up on a low heat in a saucepan
  • Make the gravy a few minutes before everything is done you can follow my recipe here or just use your own.
  • You can optionally serve with salt/pepper or just as it is and enjoy!

Wednesday, January 07, 2015

Vegan Lentil & Vegetable Chilli

I just threw this together after college with things that I thought would taste nice and it turns out they tasted incredible! 

This dish contains courgettes and lentils which I have become obsessed with lately, lentils are a staple for a vegan diet and courgettes because they don't really taste of anything so whatever flavour you add them to blends in. So I have listed some health facts below to let you know why I'm obsessed not just with the flavour.

Lentils are a great source of protein to vegans along with the added bonus of vitamins A, C, D, B6, B12 as well as iron and magnesium.
Courgettes are great because they contain antioxidants that slow down the aging process and help the reconstruction of brain cells, prevention of multiple sclerosis and prevention of lung and colon cancer! Studies have shown that the vitamin E and omega 3 fatty acids content of courgettes help stimulate the body into absorbing fat soluble antioxidants - improving memory! 

You can serve this scrumptious meal with rice, bread, as potato filling, or whatever you fancy!

Serves 2:


  • Half a courgette - sliced
  • 1 Teaspoon of olive oil
  • 1 White Onion - chopped
  • 2 Garlic cloves - crushed
  • 1 Quarter of a Carton/Tin of Chopped Tomatoes
  • A Pinch of dry Basil
  • A Sprinkle of Paprika
  • A Pinch of Oregano
  • 1 Can of Brown Lentils 
  • Put the olive oil in the wok and add the courgette, onion and garlic
  • Cook for 5 minutes 
  • Then add the lentils, Chopped tomatoes and all of your spices
  • Cook for 20 minutes stirring occasionally

Monday, January 05, 2015

Vegan Vegetable Curry

I've had my fair share of curries believe you me...

But after having this curry I will never go back, not even for a chinese takeaway vegetable curry and believe you me at one point in time I would have never passed up on a offer for a chinese takeaway.

Not a fan of coconut milk? Not a problem! This curry is thickened with cornflour not coconut milk 

You could serve this delicious spicy curry with Naan Bread and/or rice!

I would rate this curry a mild/medium heat - perfect if you're not a lover of hot curries however if you are just add more curry powder or a higher strength powder.

Serves 2

  • 1 White Onion - chopped
  • Half a Courgette - sliced
  • 2 Handfuls of Spinach
  • 200ml of vegetable stock
  • 1 Tablespoon of Cornflour water mixed with cold water until it has no lumps
  • 1 Teaspoon of cumin
  • Half a teaspoon of paprika
  • 3/4 Tablespoons of mild/medium curry powder
  • 2 Garlic cloves - crushed
  • 1 Thumb sized piece of Ginger - crushed
  • A pinch of turmeric - this is optional, only do this if you have turmeric in already 
  • 1 Teaspoon of Olive Oil
  • Put your olive oil in your wok on a medium heat with the onion, courgette, spinach, garlic & ginger
  • Once the vegetables have softened add your vegetable stock and all of your spices
  • Cook for 15-20 minutes on a low heat stirring occasionally
  • Add your cornflour but make sure all of the lumps are out 
  • Cook for a further 5 minutes stirring frequently because the cornflour will thicken it almost immediately
  • Serve and enjoy!

This is when I made it the first time, funny how different the two pictures look!

Friday, January 02, 2015

Vegan Brownies

I must admit I'm not the biggest fan of brownies, out of all the brownies i've ever eaten pre-vegan they were all dry and stodgy. 

But wow these totally changed my view on brownies they were the perfect consistency crunchy outside with a gooey warm centre

I advise serving these with vegan ice-cream or custard for extra deliciousness 

Serves 16:


  • 3 tablespoons of butter and extra for greasing the tray
  • 200g of vegan chocolate
  • 170g of self-raising flour
  • 3 heaped teaspoons of cocoa powder
  • 180g of caster sugar
  • 1 Vanilla pod or 3 teaspoons of vanilla essence
  • 230ml of rice milk 

  • Preheat your oven to 180oC
  • Grease your baking tray with vegan butter
  • Melt all of your chocolate either on the hob with boiling water or in the microwave (be careful using the microwave it can make the chocolate burn and go lumpy) and set aside
  • Get a baking bowl and add sieve in the flour and add the cocoa powder
  • Stir in your sugar and the vanilla pod/essence 
  • Add the oil, melted chocolate and milk and stir in
  • Melt your butter in a saucepan and add to the mixture then stir it in
  • Pour the mixture into the greased tray and spread out evenly just by moving the tray
  • Cook for 25-30 minutes: stick in a clean knife and if it comes out clean they're done
  • Leave to cool for 5-10 minutes and then cut up and serve

Thursday, January 01, 2015

Vegan Jelly

If any of you are new to veganism then you should know that the Whole World/Asian sections in supermarkets will become your best friend

And this is where I found today vegan jelly!

They were found in Sainsbury's for 50p and I got the mango flavour, the also make a strawberry one and I'm told that in specifically Asian supermarkets have loads of different flavours.

Light, fruity and delicious

The only difference I can taste from a animal based jelly is that it isn't as tough/stiff if you can remember eating a non vegan jelly then you'll understand what I mean, but I actually prefer the texture because it makes it lighter which compliments the flavour. 

You really can't go wrong with this jelly for costing only 50p it's a great add to your vegan cupboards!