VIP Login
VIP Member Login
type here...
Join our Facebook Group and Share your own Vanlife Eats
Home Blog Page 13

Veggie Frittata

jens_caravan_camp_kitchen
-
0
Veggie Frittata

Veggie Frittata

jens_caravan_camp_kitchen
Vegetarian
Ideal breakfast for using up leftover veg! The beauty of this is you can add whatever you want and it's a one pan dish, so less washing up!
5 from 1 vote
Leftovers - Less washing-up - One-pan
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Breakfast, Lunch
Servings 2
Diet Vegetarian

Ingredients
  

  • 2 Eggs
  • 1/2 cup Milk
  • 1/2 cup Flour
  • 1 Bag Prepared Beet Coleslaw
  • 1 Carrot
  • 1 Zucchini
  • 1 Corn
  • 1 tsp Curry powder

Instructions
 

  • This recipe can be made with zucchini, carrot and corn, however I have found that when traveling we can buy a pre-made bag of coleslaw (sold without the dressing) and that works really well
  • Combine all the ingredients in a bowl, add to pre-heated frypan and fry on a low temp til set, then flip to brown both sides

Nutrition

Calories: 494kcalCarbohydrates: 68gProtein: 25gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 340mgSodium: 238mgPotassium: 1091mgFiber: 6gSugar: 15gVitamin A: 11289IUVitamin C: 39mgCalcium: 258mgIron: 6mg
Keyword Eggs, one pan, quick, Simple, stove top, vegetarian
Tried this recipe?Let us know how it was!

Quick, Fresh Pasta Sauce

the.waglers
-
0
Quick, Fresh Pasta Sauce

Quick, Fresh Pasta Sauce

the.waglers
Vegan, Vegetarian
The Alessio family is pretty serious about their sauce. Jen grew up watching her grandmother cook pasta sauce on the stove all day. Although a 4 hour marinara is delicious, sometimes a quick, fresh sauce is a bit more practical, especially in a van. Here’s our version of a garden fresh pasta sauce.
5 from 1 vote
5 ingredients or less - Family friendly - Stove top meal
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 12 minutes
Course Dinner, Dips / Sauces, Lunch
Servings 4
Diet Vegan, Vegetarian

Equipment

  • Food processor

Ingredients
  

  • 4-5 Fresh tomatoes large
  • 1 Onion
  • 1-2 Garlic Cloves
  • 1 tbsp Dry herbs
  • 1 handful Fresh basil

Instructions
 

  • Start by sautéing some onions, garlic and your dry herbs. Let them cook on low/medium heat.
  • Boil water (for your big tomatoes- san marzanos, etc).
  • Throw the big tomatoes into the boiling water for 2-3 minutes or until the skin starts to break apart.
  • Scoop out the tomatoes and carefully peel the skin off.
  • Blend the tomatoes once they have cooled off a bit and add them to the onions that you have cooking on the stove.
  • Hope you had some water boiling for the pasta.. that was fast!

Nutrition

Calories: 38kcalCarbohydrates: 8gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 8mgPotassium: 352mgFiber: 2gSugar: 4gVitamin A: 1073IUVitamin C: 19mgCalcium: 41mgIron: 1mg
Keyword marinara, marinara sauce, pasta, pasta sauce, tomato, tomatoes, vegan
Tried this recipe?Let us know how it was!

Tomatillo Salsa

the.waglers
-
1
Tomatillo Salsa

vanlife-Tomatillo Salsa

Tomatillo Salsa

the.waglers
Vegan, Vegetarian
We never imagined making tomatillo salsa would be this easy! First, you just need to find the tomatillos in the grocery store. At Whole Foods, they are in the refrigerated produce section. Tomatillos are sold in the store in their husks. You can also find them at local farmers markets in the summer.
5 from 2 votes
5 ingredients or less - One-pan - Quick cook
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dips / Sauces, Outdoor
Servings 2.5 Cups
Diet Vegan, Vegetarian

Equipment

  • Food processor
  • Oven

Ingredients
  

  • 12 Husked Tomatillos
  • 1 Onion
  • 2 Garlic cloves
  • 1-2 Jalapeno

Instructions
 

  • First, you just need to find the tomatillos in the grocery store. At Whole Foods, they are in the refrigerated produce section. Tomatillos are sold in the store in their husks. You can also find them at local farmers markets in the summer.
  • Remove the husks and wash the tomatillos thoroughly. They are a little sticky under the husk.
  • Chop up some onion, garlic, a spicy pepper or two and roast them all at 425 degrees for about 10-15 minutes. Once they cool a bit, throw the veggies in the food processor and in less than a minute you will have tomatillo salsa!

Notes

If you don't have an oven in your van you could reduce the quantities and cook either in an Omnia Oven, dutch oven or covered pan.

Nutrition

Calories: 75kcalCarbohydrates: 15gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 4mgPotassium: 525mgFiber: 4gSugar: 9gVitamin A: 248IUVitamin C: 30mgCalcium: 27mgIron: 1mg
Keyword dips, Easy, easy prep, salsa, Simple, tomatillo salsa, vegan
Tried this recipe?Let us know how it was!

Giant vegan frying pan cookie

bonbivouac
-
0
Giant vegan frying pan cookie

Giant vegan frying pan cookie

bonbivouac
Vegan, Vegetarian
Want cookies but don't have an oven?... Why not make a giant frying pan cookie instead?
5 from 2 votes
Family friendly - Stove top meal
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Baking, Dessert, Snacks
Servings 4
Diet Vegan, Vegetarian

Equipment

  • Skillet

Ingredients
  

  • 2 tbsp Chia seeds
  • 1-2 cups Wheat flour
  • 1/2 cup Water
  • 4 tbsp Sugar
  • 1/2 tbsp Baking powder
  • 3 tbsp Peanut butter
  • 1 handful peanuts
  • 1 pinch Salt
  • 1 handful chocolate chips

Instructions
 

  • Put the chia seeds in the mug and add 3 tablespoons of water, then leave the seeds to absorb the water.
  • Mix all the ingredients except the chocolate chips in the bowl.
  • Add about 1/4 mug of water to make a soft cookie dough.
  • Put a sheet of greaseproof paper in the pan and spread the cookie dough thinly over it.
  • Leave to cook for 5 minutes on a low heat.
  • Turn the cookie over with a second sheet of baking paper that you put on the top.
  • Place the chocolate chips on the side that is already slightly cooked and leave to cook for 10 minutes over low heat.
  • Check if ready with a knife. The tip should come out dry. Leave a little longer if necessary.
  • Remember to save the sheets of baking paper for the next cookies!

Nutrition

Calories: 301kcalCarbohydrates: 42gProtein: 9gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 229mgPotassium: 188mgFiber: 4gSugar: 13gVitamin A: 3IUVitamin C: 1mgCalcium: 144mgIron: 3mg
Keyword chia, cookie, oneskillet, pan-bake, peanut, vegan
Tried this recipe?Let us know how it was!

Hunter’s Double Choc Cookies

Sonsie_life
-
0
Hunter’s Double Choc Cookies

van life cookies

Hunter’s Double Choc Cookies

Vegan, Vegetarian
Hunter is our resident snacker. Sweet or savoury he’s all over it so we always have some freshly baked cookies on hand for a 3pm pick me up.
5 from 1 vote
30 minute meal - Family friendly
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Baking, Dessert
Servings 16
Diet Vegan, Vegetarian

Equipment

  • Oven

Ingredients
  

  • 1/2 cup Pitted Dates
  • 1/2 cup Boiling water
  • 2 cup Oats
  • 2 tbsp Cacao Powder
  • 1/2 tsp Baking Powder
  • 1/2 cup Almond Butter
  • 1/2 cup Chocolate Chips

Instructions
 

  • Preheat the oven to 180°C
  • Add the dates and boiling water to a bowl and let soak
  • Place the oats, cacao powder and baking powder into a blender and blitz until a flour forms and pour into a mixing bowl.
  • Add the dates, water, almond butter and a 1/4 cup of the chocolate chips into a blender and blitz until a smooth mixture forms.
  • Add the mixture to the oat flour mix and stir well. If too dry add a splash of plant based milk.
  • Stir through the remaining choc chips.
  • Roll into 16 balls and push down on a lined baking tray with a fork.
  • Bake for 15 minutes
  • Best served warm with a hot cacao! If you manage not to eat them all in one sitting they will last 1 week in an airtight container.

Nutrition

Calories: 165kcalCarbohydrates: 9gProtein: 7gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 13mgSodium: 119mgPotassium: 122mgFiber: 1gSugar: 7gVitamin A: 294IUVitamin C: 0.02mgCalcium: 81mgIron: 1mg
Keyword Baking, cookies, dairy free, gluten free, kids, plant based, vegan
Tried this recipe?Let us know how it was!

Everything Tofu Sauce

Sonsie_life
-
0
Everything Tofu Sauce

van life recipe tofu sauce

Everything Tofu Sauce

Vegan, Vegetarian
Perfect with pasta, in a lasagne, as a dip, and with fresh potato wedges. It truly is your everything sauce and will quickly become a staple with your family.
4.50 from 2 votes
10 Ingredients or less - 30 minute meal - No cook
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dips / Sauces
Servings 4
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 450 g Firm Tofu
  • 2 tbsp Water
  • 2 tbsp Tamari
  • 1 tbsp Dijon Mustard
  • 1 tbsp Vegetable Stock Powder
  • 2 Garlic Cloves

Instructions
 

  • Add all the ingredients to a blender and blend until smooth.
  • Try and not drink it…it’s truly that delicious.
  • Store in the fridge for up to 1 week in an airtight container.

Nutrition

Calories: 117kcalCarbohydrates: 5gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 1178mgPotassium: 31mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 0.5mgCalcium: 148mgIron: 2mg
Keyword dairy free, dips, Easy, quick, sauce, Simple, tofu, vegan
Tried this recipe?Let us know how it was!

Spaghetti Bolognese Classico

Vanlife Eats
-
0
Spaghetti Bolognese Classico

Spaghetti Bolognese Classico

Meat Based
Voted amongst the top van life eats of all time we give you a classic and authentic Spaghetti Bolognese recipe that we make in our van all the time! A date night speciality 😉 To be really authentic a mix of both pork and beef is used but for van life storage we tend to use just beef.
5 from 1 vote
Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Servings 2 vanlifers
Diet Meat Based

Ingredients
  

  • 110 g Dried Spaghetti Pasta
  • 250 g Beef mince
  • 400 g Chopped tomato
  • 1 tbsp Tomato Puree
  • 1 tsp Sugar
  • 1 tsp Dried Oregano
  • 1 Fresh Basil
  • 2 Garlic cloves
  • 1 Carrot
  • 1 Celery
  • Parmesan Cheese
  • 1 tbsp Olive oil

Instructions
 

  • Finely chop the onion, carrot and celery. (The Zyliss Easy Pull is your best friend right now).
  • Heat the olive oil in a pan over a medium heat.
  • Add the onion, carrot and celery to the pan and cook for about 5 minutes until the veg starts to soften.
  • Finely chop and add the garlic to the pan.
  • Season the mince and add to the pan.
  • Stir the mince until it has browned with no pink bits remaining. Add the tomato puree and stir. Add the tin of chopped tomatoes.
  • Add the sugar and give it all a good stir. Lower the heat slightly, cover with a pan lid (loosely) and leave to cook gently for 30 minutes. Stir regularly. After 30 minutes add the dried Oregano. Meanwhile boil a pan of water and when at boiling point add the Spaghetti.
  • Chop most of the fresh Basil only leaving a few leaves for garnishing. Add the basil to the mince mixture. When the pasta is cooked (soft / al dentè) drain and serve a portion to each plate. Serve a portion of the Bolognese sauce on top. Sprinkle the cheese on top with a garnish of Basil. Buon appetito!

Nutrition

Calories: 651kcalCarbohydrates: 57gProtein: 31gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 89mgSodium: 413mgPotassium: 1046mgFiber: 6gSugar: 10gVitamin A: 5488IUVitamin C: 23mgCalcium: 137mgIron: 6mg
Keyword authentic, beef, Bolognese, classic, date night, Easy, Family friendly, mince, pasta, sauce, spaghetti, tomato
Tried this recipe?Let us know how it was!

Gazpacho verde

Valery
-
0
Gazpacho verde

Gazpacho verde

Vegan, Vegetarian
This cold soup is delicious and full of fresh flavours
5 from 1 vote
30 minute meal - Less washing-up - No cook
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Soup
Servings 2
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 1 Avocado
  • 2 Apples
  • 1 Lime (zest & tiny amount of juice)
  • 6 sticks Celery
  • 1 Cucumber
  • 1 clove Garlic
  • 1 Handful Basil
  • Salt & pepper to taste
  • 6 Ice cubes
  • 1 handful Croutons
  • 1 tbsp Toasted sliced ​​almonds
  • 5 tbsp Oil

Instructions
 

  • We open the avocado and cut into pieces.
  • We peel the apple, chop it and put it in a bowl along with the avocado, where we will also put the grated lime and sprinkle it with a little of its juice so that it does not oxidize.
  • We clean and cut the celery and cucumber (we leave the cucumber with the peel to give us more color)
  • We peel the garlic. Put all the ingredients in the processor (without forgetting the oil, salt, pepper and basil) that depending on the one we have at home we will need more or less time for the mixture to be finer.
  • Once the processing has been obtained, we strain and put it back in the processor with some ice, adding more salt and pepper to taste.
  • Once this last step is finished, we place them in a bowl adding a thread of olive oil, sliced ​​almonds and croutons.

Nutrition

Calories: 643kcalCarbohydrates: 46gProtein: 6gFat: 53gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 34gTrans Fat: 0.1gSodium: 113mgPotassium: 1279mgFiber: 16gSugar: 24gVitamin A: 961IUVitamin C: 37mgCalcium: 121mgIron: 2mg
Keyword Easy, fresh, green, healthy, soup, vegan, vegetarian, wholesome
Tried this recipe?Let us know how it was!

Banana & Walnut Omnia Cake

Vanlife Eats
-
2
Banana & Walnut Omnia Cake
omnia banana bread

Banana & Walnut Omnia Cake

Vegetarian
This recipe is great for using up leftover bananas and reducing waste when on your travels.
3.75 from 4 votes
Family friendly - Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Baking
Servings 8
Diet Vegetarian

Equipment

Ingredients
  

  • 100 g Butter
  • 140 g Caster sugar
  • 1 Egg
  • 225 g Plain Flour
  • 2 tsp Baking Powder
  • 3 Bananas
  • 75 g Walnut
  • 50 ml Milk

Instructions
 

  • Prepare the Omnia oven by greasing it and lining with greaseproof paper (this is not easy!), if you have the silicone mould, use this instead.
  • Peel the bananas and mash them, leave to one side.
  • Mix the butter with the sugar & beaten egg. Slowly mix in the flour and baking powder.
  • Add the bananas, milk and nuts to the mixture (save some of the nuts for sprinkling on the top)
  • Pour the mixture into the Omnia and bake over a low flame for 1hr.

Nutrition

Calories: 291kcalCarbohydrates: 52gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 22mgSodium: 131mgPotassium: 263mgFiber: 3gSugar: 24gVitamin A: 91IUVitamin C: 4mgCalcium: 99mgIron: 2mg
Keyword Baking, banana, Cake, no oven, nuts, omnia, Snack, vegetarian
Tried this recipe?Let us know how it was!

Emilly’s Warming Pumpkin Dahl

Sonsie_life
-
0
Emilly’s Warming Pumpkin Dahl

van life pumpkin dahl

Emilly’s Warming Pumpkin Dahl

@sonsie_life
Vegan, Vegetarian
One pot dinners will forever be a winner in the van. Less dishes and a whole lot of flavour is what we like best!
5 from 1 vote
No fridge - One-pan - Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 1/2 tsp Tumeric
  • 1/2 tsp Ginger
  • 1/2 tsp Cinnamon
  • 1/2 tsp Fennel seeds
  • 1/2 tsp Coriander
  • 1/2 tsp Cumin
  • 1/2 tsp Garlic
  • 1/2 tsp Onion powder
  • 1/2 tsp Chilli
  • 160 g Dried Red Lentils
  • 400 g Diced Pumpkin
  • 400 g Fresh Tomato
  • 2 cup Vegetable Stock
  • 100 g Spinach
  • Salt & Pepper

Instructions
 

  • Except for the spinach and peas, place everything in a pot and cook on a medium heat until all the liquid is absorbed and a thick dahl has formed. This will take about 30-40 minutes.
  • In the last 5 minutes of cooking add the spinach and the peas. Serve with fresh lettuce or your favourite bread!

Nutrition

Calories: 406kcalCarbohydrates: 76gProtein: 26gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1199mgPotassium: 2243mgFiber: 30gSugar: 15gVitamin A: 24041IUVitamin C: 65mgCalcium: 176mgIron: 10mg
Keyword autumn, Curry, Easy, pumpkin, spicy, vegan, vegetarian
Tried this recipe?Let us know how it was!

Lasagna in the Omnia Oven

vwt4_furbone_
-
0
Lasagna in the Omnia Oven

Lasagna in the Omnia Oven

Meat Based
Not having an oven doesn't mean lasagna is off the menu. Especially with the Omnia oven. This super quick and easy recipe uses pre-made ingredients so you can stick everything in the oven and relax
3.10 from 10 votes
30 minute meal - 5 ingredients or less - Stove top meal
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Servings 2
Diet Meat Based

Equipment

Ingredients
  

  • 11-12 pasta sheets
  • 100 ml Bechamel sauce Pre-made
  • 1 tub Ragu sauce Pre-made
  • 40 g Grated cheese

Instructions
 

  • Dip the lasagna sheets one at a time for 15 seconds in boiling water.
  • Layer the sheets in the Omnia
  • Pour over the bechamel and ragù
  • Add another layer of pasta sheets
  • Repeat the layers until the pan is filled!!
  • Cover the last layer to taste with grated cheese
  • Cook in the Omnia oven over the stove top for 15 to 20 minutes. Enjoy

Nutrition

Calories: 652kcalCarbohydrates: 115gProtein: 25gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 133mgPotassium: 363mgFiber: 5gSugar: 4gVitamin A: 200IUCalcium: 177mgIron: 2mg
Keyword Easy, italian, lasagne, no prep, omnia, pasta, quick, Simple
Tried this recipe?Let us know how it was!

Easy peanut butter cookies

cquinz4
-
0
Easy peanut butter cookies

Easy peanut butter cookies

Vegetarian
Super quick and easy to make. Perfect treat for enjoying with a cup of tea!
5 from 1 vote
30 minute meal - 5 ingredients or less - No fridge
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Baking
Servings 10
Diet Vegetarian

Equipment

  • Oven

Ingredients
  

  • 1 cup Peanut butter ( smooth or crunchy)
  • 1 cup Granulated sugar
  • 1 Egg
  • 1/4 tsp Salt
  • Chocolate buttons (optional)

Instructions
 

  • Preheat oven to 350F (175C).
  • Line two baking sheets with parchment paper
  • Combine peanut butter, pinch of salt, sugar and egg, mix until smooth.
  • Drop spoonfuls of mixture onto prepared baking sheets, press down a little with a fork.
  • Bake for 6-8 mins.
  • Remove from oven and pop a chocolate button onto each biscuit while still hot.
  • Leave to cool and enjoy !!!

Nutrition

Calories: 235kcalCarbohydrates: 25gProtein: 7gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 16mgSodium: 125mgPotassium: 174mgFiber: 2gSugar: 22gVitamin A: 24IUCalcium: 14mgIron: 1mg
Keyword Baking, biscuits, Snack, sweet, vegetarian
Tried this recipe?Let us know how it was!

Vegan Chilli with Dressed Green Beans

Vanoraks
-
0
Vegan Chilli with Dressed Green Beans

Vegan Chilli with Dressed Green Beans

Vegan, Vegetarian
This is a perfect vegan winter warmer recipe. There is nothing better than returning to the warmth of the van after a long walk and warming your tum up with a scrummy chilli.
5 from 1 vote
30 minute meal - Leftovers
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

For the chilli

  • 2 sticks Celery
  • 1 Carrot
  • 1 Onion
  • 1 Red pepper
  • 1 Courgette
  • 100 g Mushrooms
  • 250 g Soy mince
  • 1 can Kidney beans
  • 1 can Chopped tomatoes
  • 1 tbsp Tomato Puree
  • 1 tbsp Rapeseed / Olive Oil
  • 2 Garlic cloves
  • 1 tsp Cumin
  • 1 tsp Hot Chilli Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1/4 tsp All spice
  • 1 Vegetable stock cube
  • Salt & pepper
  • Jalapeno chillies

For the dressed beans

  • 200 g Green beans
  • 1 tbsp Rapeseed / Olive Oil
  • 1 tsp Maple Syrup
  • 2 tsp Apple cider vinegar
  • 1 tsp Tahini
  • 1/2 Lime or lemon juice
  • Mint
  • Salt & pepper

Instructions
 

For the chilli

  • Prepare the vegetables before starting – I like to finely chop the celery, carrot and onion whilst keeping the other vegetables a little chunkier.
  • Add the oil to a large pan and sweat the onion, carrot and celery for a few minutes until they start to soften. After this, add the mushrooms followed by the courgette and pepper and sweat for a few minutes.
  • Add the tomato puree and crushed garlic cloves to the pan, stir and cook out for 2-3 minutes (make sure the garlic doesn’t burn)
  • Following this, add the herbs and spices and crumble in the stock cube. Stir in for 1-2 minutes to bring out the flavour of the spices.
  • Add the soya mince followed by the can of chopped tomatoes and kidney beans. You may need to add some water at this point to thin out the sauce to a consistency of your liking.
  • Simmer for at least 15 minutes, but ideally for 25 -30 minutes to really bring out the flavours.
  • Add salt/pepper to taste, before serving with a few jalapenos sprinkled on top. Goes well with brown rice/tortilla chips/green beans/flatbreads.

For the beans

  • The easiest way to make the dressing is to add the ingredients to an empty jar with a lid and shake until mixed. Alternatively, whisk the ingredients together in a large dish. Steam/simmer the green beans until tender but with a little bite and drizzle over dressing before serving.

Notes

Save any leftovers in the fridge – it tastes even better the next day! Alternatively use lentils or extra vegetables to replace soya mince.
The recipe for the green beans works well with other green vegetables e.g. broccoli/kale/peas.

Nutrition

Calories: 375kcalCarbohydrates: 49gProtein: 31gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 1248mgPotassium: 1771mgFiber: 17gSugar: 23gVitamin A: 8815IUVitamin C: 135mgCalcium: 189mgIron: 12mg
Keyword chilli, intermediate, plant based, spicy, vegan, vegetables, vegetarian
Tried this recipe?Let us know how it was!

Michael’s Hearty Breakfast Oatmeal

Sonsie_life
-
0
Michael’s Hearty Breakfast Oatmeal

Michael’s Hearty Breakfast Oatmeal

@sonsie_life
Vegan, Vegetarian
Cold winter mornings call for giant bowls of oatmeal with all the topping. This simple oatmeal is sure to keep you feeling satisfied all the way till lunch!
5 from 1 vote
30 minute meal - 5 ingredients or less - No fridge - One-pan - Stove top meal
Print Recipe Pin Recipe
Cook Time 10 minutes
Total Time 10 minutes
Course Breakfast
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 1 cup Rolled Oats
  • 1/2 cup Desiccated Coconut
  • 1 1/2 cup Water
  • 1/4 cup Sultana

Instructions
 

  • Place the oats, coconut, water and sultanas in a saucepan and heat on a medium heat until the water is absorbed and the oats are creamy
  • Place into a bowl and top with all your favourites
  • Top with peanut butter / fresh fruit / nuts & seeds
  • The perfect start to your day when you’ve got a full day of driving or exploring to do. Serves 2 – or one very hungry Michael!

Nutrition

Calories: 348kcalCarbohydrates: 47gProtein: 7gFat: 16gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 21mgPotassium: 397mgFiber: 8gSugar: 13gVitamin C: 1mgCalcium: 42mgIron: 3mg
Keyword breakfast, Easy, Oats, vegan
Tried this recipe?Let us know how it was!

Omnia Spinach and Ricotta Rolls

vwt4_furbone_
-
0
Omnia Spinach and Ricotta Rolls

These spinach and ricotta rolls put a twist on a classic italian dish. Instead of using pasta, this dish uses pastry. In this case they are cooked in the Omnia oven, but they could be cooked in a conventional oven or pan instead.

omnia spinache ricotta

Spinach and Ricotta Rolls Omnia edition

vwt4_furbone
Vegetarian
These spinach and ricotta rolls can be cooked in a conventional oven, Omnia oven or even a pan
5 from 1 vote
10 Ingredients or less - 30 minute meal - Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch
Servings 4
Diet Vegetarian

Equipment

Ingredients
  

For the pastry

  • 150 g flour
  • 100 g butter cubed
  • 3-4 tbsp water

For the filling

  • 200 g ricotta cheese
  • 1 bag spinach
  • 1 tbsp oil
  • 2 tsp parmesan grated
  • 1 egg
  • 1 pinch salt

Instructions
 

The pastry

  • Mix the butter and flour until like breadcrumbs. Slowly add in water to bind all together.
  • Let it rest

The filling

  • In the meantime cook the spinach with a drizzle of oil
  • Once cooked (mince if you want) add together with ricotta, egg and grated cheese.
  • Then roll out the dough, roll out the filling and create a roll, cut it and put it in the stove, cook 15 minutes, turn them after the first 5 minutes.
  • Let it cool down and enjoy it

Notes

You can also add a basic tomato sauce (maybe leftover pasta sauce) over the top, and add some extra grated cheese for a really extravagent dish.
You may need to cook in batches if they are not packed tightly in the Omnia oven (they may take longer to cook if more in the oven though!)

Nutrition

Calories: 468kcalCarbohydrates: 33gProtein: 13gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 121mgSodium: 293mgPotassium: 510mgFiber: 3gSugar: 1gVitamin A: 7568IUVitamin C: 20mgCalcium: 198mgIron: 4mg
Keyword italian, omnia, pasta, vegetarian
Tried this recipe?Let us know how it was!

Traditional Slovak Fresh Curd Cheese Spread

bevanslovakia
-
0
Traditional Slovak Fresh Curd Cheese Spread

Traditional Slovak Fresh Curd Cheese Spread

bevanslovakia
Vegetarian
This traditional slovakian spread is super simple to make, ideal for a picnic!
5 from 1 vote
5 ingredients or less - No cook - No water
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling time 2 hours
Total Time 2 hours 10 minutes
Course Lunch, Outdoor, Snacks
Servings 6
Diet Vegetarian

Equipment

  • Large bowl
  • Fridge

Ingredients
  

  • 250 g Curd cheese or hard cottage cheese
  • 80 g Butter / Buttermilk or Vegetable spread
  • 1 tsp Salt
  • 1 handful Chives
  • 1 tsp Red dry paprika

Instructions
 

  • Take a medium size bowl and mixed together cheese, soften butter (spread), chives, salt and spices all together with fork till you have a smooth consistency of spread.
  • This can be eaten straight away or for better flavor put to the fridge for couple hours.
  • You can spread it on slice of bread, toast or any kind of bread. Best together with fresh tomatoes, radish or cucumber. Good appetite.

Nutrition

Calories: 50kcalCarbohydrates: 2gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 553mgPotassium: 71mgFiber: 1gSugar: 2gVitamin A: 274IUVitamin C: 1mgCalcium: 52mgIron: 1mg
Keyword curd cheese spread, easy recipe, no cook, picnic, slovak cuisine
Tried this recipe?Let us know how it was!

Easy Chicken Ramen

florencetheambulance
-
0
Easy Chicken Ramen

Easy Chicken Ramen

Vanlife Eats
Meat Based
When travelling in a van you want to be out seeing what the big wide world has to offer not cooking in the van for hours at a time. This recipe is fairly quick to make without compromising any of the delicious flavours associated with a good ramen dish.
Try different toppings depending what you have in your van kitchen
5 from 1 vote
30 minute meal - Stove top meal
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Servings 2
Diet Meat Based

Ingredients
  

For the Soup

  • 1 tbsp Oil
  • 1/2 Onion chopped
  • 1/2 tbsp Ginger grated
  • 2 Garlic Cloves
  • 1/2 tbsp Chilli sauce
  • 1 tbsp Oyster sauce
  • 1/2 tbsp Fish sauce
  • 1/2 cup Soy sauce
  • 1/4 Rice vinegar
  • 50 g Shiitake Mushrooms
  • 100 g Bok choy
  • 250 g Chicken thighs
  • 3 cup Chicken Stock
  • 2 packs Fresh Noodles

For the egg

  • 2 Eggs
  • 1/4 cup Soy sauce
  • 1/4 cup Rice vinegar
  • 1 cup water

Toppings

  • 1 bunch Spring onions
  • 1 tbsp Sesame seeds

Instructions
 

For the eggs

  • Prepare the eggs first as these ideally need to marinate, otherwise just top with a regular soft boiled egg.
  • Bring a saucepan of water to the boil. Lower the eggs in and ensure the water is barely boiling. Cook for 7 minutes, remove and place under cold running water.
  • Mix the other ingredients for the eggs in a bowl. Peel the eggs, place them in this marinade and put them to one side.

For the soup

  • Add the onion to a pan and saute til soft.
  • Add the garlic and ginger and cook for 30 seconds
  • Add the chicken stock, water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring to a simmer.
  • When simmering add the chicken thighs and cook for 20 minutes or chicken is cooked through.
  • Remove the chicken and shred. Add back to the pan along with the bok choy and cook for a further 3-5 minutes.

For the noodles

  • Cook the noodles for 3 minutes in boiling water. Remove and rinse with cold water, leave to one side. (If the noodles are sticky, add a little oil to them)
  • When ready to serve place half the noodles in a bowl, pour half the soup on the top. Add an egg sliced in half and add the spring onions and sesame seeds.

Nutrition

Calories: 647kcalCarbohydrates: 29gProtein: 47gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 297mgSodium: 6226mgPotassium: 1195mgFiber: 3gSugar: 12gVitamin A: 2701IUVitamin C: 28mgCalcium: 170mgIron: 6mg
Keyword Easy, noodles, quick, Ramen, Simple, soup
Tried this recipe?Let us know how it was!

Coconut, mango & vanilla overnight oats

thedayweranaway
-
0
Coconut, mango & vanilla overnight oats

Coconut, mango & vanilla overnight oats

Vegan, Vegetarian
Overnight oats are great to have a quick breakfast on the go! You can mix them up with whichever flavours you fancy
5 from 1 vote
10 Ingredients or less - No cook - No water
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast
Servings 1
Diet Vegan, Vegetarian

Ingredients
  

  • 45 g Rolled oats
  • 2 tsp Chia seeds
  • 2 tsp Desiccated Coconut
  • 1 tsp Vanilla extract
  • 1 handful Frozen mango
  • 1 handful Frozen raspberries
  • Coconut flakes
  • 1 cup Almond milk This depends on which fruit you use and how thick you would like your oats

Instructions
 

  • Mix all ingredients well in a jam jar. Add the mango, raspberries and coconut flakes to the top. Leave in the fridge overnight…..yum!
    For extra sweetness add a drizzle of honey (or vegan alternative).

Notes

If you want to make a batch of this delicious breakfast so you don't have to worry about breakfast prep for a few days then these will last in the fridge for up to 4 days

Nutrition

Calories: 234kcalCarbohydrates: 35gProtein: 7gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 5mgPotassium: 212mgFiber: 8gSugar: 1gVitamin A: 4IUVitamin C: 1mgCalcium: 75mgIron: 3mg
Keyword breakfast, coconut, Oats, vegan
Tried this recipe?Let us know how it was!

Raw coconut cheesecake bars with rum flambe bananas

the_peri_pot
-
0
Raw coconut cheesecake bars with rum flambe bananas

Raw coconut cheesecake bars with rum flambe bananas

Vegan, Vegetarian
Not only is this recipe delicious and full of flavour, it's a no-bake recipe too. No oven required. Be careful not to set your van on fire with this one though, may require some outdoor cooking!
5 from 1 vote
Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling time 12 hours
Total Time 12 hours 10 minutes
Course Baking, Dessert
Servings 8
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 1 cup Pitted medjool dates
  • 1 cup Walnuts
  • 1/4 tsp Salt
  • 1/3 cup Coconut oil
  • 1 cup Cashews
  • 1 Full fat coconut milk
  • 3 tbsp Cornflour
  • 2 tbsp Maple Syrup
  • 2 Banana
  • 2 tbsp Vegan margarine
  • 1/4 cup Brown sugar
  • 1/2 cup Dark rum
  • 1 tsp Vanilla extract

Instructions
 

For the base

  • First pit cashew nuts in a bowl, boil kettle and pour over cashews. Leave to soak for 2-4 hours. To make the base – Line a 9 inch cake pan. Put medjool dates, coconut oil, salt and walnuts in a food processor and pulse untill fully combined. Pour into lined cake pan, press down with damp fingers to evenly cover the bottom. Leave to chill for 1 hour.

For the cheesecake

  • To make the coconut cheesecake– drain cashew nuts and pat dry. Add coconut milk, vanilla extract, maple syrup ( add more if you desire) and cashews to a blender. Blitz untill smooth. Tip into a medium pan and heat gently over medium heat. Add cornflour a tablespoon at a time whisking in-between well. Heat gently until you have a very thick consistency. Pour this over chilled cake base and give a wee shake to even out. Leave to chill until firm.

For the bananas

  • This needs to be done either outside or in a space that is not near anything flammable! Be careful.– slice bananas anyway you want, I sliced them into discs. Add margarine to a large non stick fry pan, add brown sugar and stir until sugar is dissolved. Add bananas, cook for 2 mins each side. Take pan off the heat, and pour rum into it from a measuring jug. Return to heat and stand back. Shake pan to ignite rum, it will be a big flame but this will die down, leave until alcohol has burned off, shake pan again to coat bananas and cook untill glazed. Leave to cool for a bit.Top chilled cheesecake with bananas and serve immediately 👌

Nutrition

Calories: 448kcalCarbohydrates: 40gProtein: 6gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 101mgPotassium: 427mgFiber: 4gSugar: 27gVitamin A: 183IUVitamin C: 3mgCalcium: 45mgIron: 2mg
Keyword cheesecake, coconut, dessert, gluten free, raw, vegan
Tried this recipe?Let us know how it was!

HEARTY VEGETARIAN CURRY WITH CHICKPEAS, AUBERGINES AND HALLOUMI

florencetheambulance
-
0
HEARTY VEGETARIAN CURRY WITH CHICKPEAS, AUBERGINES AND HALLOUMI

HEARTY VEGETARIAN CURRY WITH CHICKPEAS, AUBERGINES AND HALLOUMI

Vegetarian
A hearty full flavoured Halloumi curry to die for! Bursting with zing and zang and leaving you nice and full.
5 from 1 vote
30 minute meal - Family friendly
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner
Servings 2
Diet Vegetarian

Ingredients
  

  • 1 tbsp Olive Oil
  • 1/2 Yellow Onion
  • 1 tsp Fresh Ginger
  • 2 Garlic cloves
  • 1 tsp Garam Masala
  • 1 tsp Sugar - light brown
  • Salt
  • 1 Bay Leaf
  • 1 1/2 tbsp Tomato Puree
  • 200 g Chopped Tomatoes
  • 200 g Chickpeas
  • 1 Aubergine ( eggplant)
  • 1 Courgette (zucchini)
  • 1/2 Vegetable Stock
  • 1 tsp Chopped chili
  • 1 Lime
  • 100 g Halloumi Cheese
  • 1 Coriander

Instructions
 

  • Heat a deep saucepan over a medium heat and add a splash of olive oil followed by the diced onion. Cook for around 7 minutes.
  • Add the garlic, ginger, garam masala, sugar and stir. Once the onion is coated add the tomato puree and the bay leaf and continue to combine the mixture.
  • Add the chickpeas, aubergine, courgette, chopped tomatoes, the chopped chilli’s and the stock. Bring to a simmer and stir stir stir.
  • Reduce the heat and continue to stir it until the juices thicken up.
  • Meanwhile, slice the halloumi and in a different pan and griddle over a high heat, fry each side of each slice for about 3 minutes until golden brown. Remove from the heat and slice into bite size chunks.
  • Remove the bay leaf and add the halloumi cheese.
  • Add a squeeze of lime, a crack of salt and pepper and a handful of chopped coriander. Dish up!

Nutrition

Calories: 519kcalCarbohydrates: 59gProtein: 25gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gSodium: 771mgPotassium: 1419mgFiber: 19gSugar: 22gVitamin A: 566IUVitamin C: 51mgCalcium: 645mgIron: 5mg
Keyword cheese, Curry, Halloumi, healthy, hearty, vegetarian
Tried this recipe?Let us know how it was!
1...121314...20Page 13 of 20
Powered by GetYourGuide
Looking for a foodie adventure? Check out some amazing culinary activities from our partners....

Subscribe to Vanlife Eats

Sign up to our newsletter for news on giveaways, events and to find out whats new in the culinary world of Vanlife Eats