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Spiced Red Lentil Mini Burgers

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Spiced Red Lentil Mini Burgers

wonderlandfood
Vegan, Vegetarian
A burger-less burger. That’s my idea of heaven. I’m a vegetarian and I don’t eat bread so I am just used to avoiding burgers altogether. These little micro burgers are so useful for bite sized sustenance you can grab and eat when you are busy. They can be made ahead of time and store well in the fridge. Likewise you can freeze the ‘dough’ to make them quickly at will, handy for spontaneous camping trips or BBQs. The addition of quinoa makes them hearty and filling, and their size makes them versatile for snack boards or picnics or sliders. They make a great lunch spread with Handmade Hummus, Summer Tomato Salad and Golden Flatbreads.
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Cooling time 30 minutes
Total Time 1 hour 20 minutes
Course Dinner, Lunch, Snacks
Servings 8
Diet Vegan, Vegetarian

Ingredients
  

  • 2 cup Cooked quinoa
  • 1 cup Cashews & sultanas
  • 2 tbsp Golden linseeds/ flaxseeds
  • 150 g Red lentils
  • 400 g Chopped tomatoes
  • Water
  • 1 tsp Curry powder
  • 1 tsp Cumin
  • 1 tsp Sea salt
  • 1 tsp Coriander
  • 1 sprinkle Ground pepper
  • 2 Grated carrots
  • 2 Garlic cloves
  • 1/2 cup Chickpea flour
  • 1/2 tsp Garlic powder
  • 3 tbsp Nutritional yeast
  • Olive oil
  • White sesame seeds

Instructions
 

  • Mix linseeds in a small bowl with 2-3 tablespoons of water, and set aside.
  • Over a low heat cook lentils, tomatoes, water, spices and a pinch of salt in a medium saucepan until fragrant, the liquid is absorbed and lentils are soft, about 20 minutes (add more water as you cook if necessary, little by little). Add linseed mixture and stir well.
  • Cook quinoa as per packet instructions while the lentils are on, then sautée carrots and garlic together in a fry pan or skillet that you will use later to fry the burgers in.
  • Add all ingredients (except sesame seeds) while still hot to a large bowl and mash with a fork or a potato masher. Mix well until thoroughly combined and a thick dough is formed.
  • Allow to cool before you make into burgers. If the mixture is too wet, add a little more flour, if too dry, add a drizzle of olive oil.With wet hands, take heaped tablespoon sized scoops and roll into a firm ball, then flatten and place on a baking sheet or large board. You can make larger burgers but then I recommend baking them (they are gorgeous), they are delicate to flip when larger.
  • Once you have a tray full of little burgers, sprinkle with sesame seeds and press them on a little bit. You can either bake or fry these guys: Bake in the oven at 200ºC/Gas mark 6/ 395ºF for 15 minutes, turning burgers over half way. If frying, using a skillet or fry pan, fry in a little olive oil, over medium heat, 2-3 minutes each side, until crispy and golden brown and firm to touch. (Frying method tip: Fry sesame side down and sprinkle more on the other side while you cook)
  • Cook in small batches so you have room in the pan to move them around and flip over.

Notes

Serve with a spicy, sweet chutney, sriracha mayo or your favourite hummus and some salad leaves or put in a burger bun, lightly toasted and top with some salad, sliced tomato and chutney for a very flavourful, moorish veggie burger situation.

Nutrition

Calories: 282kcalCarbohydrates: 36gProtein: 14gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 385mgPotassium: 663mgFiber: 11gSugar: 5gVitamin A: 2626IUVitamin C: 7mgCalcium: 60mgIron: 5mg
Keyword bbq, burgers, healthy, picnic, vegan, vegetarian
Tried this recipe?Let us know how it was!

Chef Natalie’s pandemic survival meal

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What do you do in the middle of a pandemic in your van in the middle of nowhere? You make an epic feast with all the items from your pantry, that’s what. Head down to the bottom of the page for a link to @letsplayrideandseek YouTube video showing how they made it!

Chef Natalie’s pandemic survival meal

letsplayrideandseek
Vegan, Vegetarian
Coconut & Sofrito Black-eyed Peas, smothered in Umami Tomatoes, topped with Blood Orange Slaw and served over Puerto Rican Fry BreadThis dish features a number of smaller dishes combined to make Chef Natalie’s Pandemic survival meal, the video can be seen on YouTube below.We love this low-cost meal because it uses mostly non-refrigerated, long-lasting pantry ingredients, so it’s perfect for when you’re trying to stay at a camp as long as possible during a pandemic. It also happens to be protein packed and VEGAN. Win win
5 from 1 vote
Prep Time 15 minutes
Cook Time 45 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Course Dinner, Outdoor
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

For the fry bread

  • 2 cup All purpose flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 1/4 tsp Anatto
  • 1 cup Canned coconut milk

For the sofrito

  • 1 Bell pepper
  • 1 Tomato
  • 1 Yellow onion
  • 3 Garlic cloves
  • 1 Cilantro
  • 1 Hot pepper
  • Salt & pepper

For the coconut black eyed peas

  • 8 oz Dried black eye peas
  • 1 Coconut milk
  • 1/2 cup Sofrito
  • 1 tbsp Oil

For the umami potatoes

  • 4 Roma tomatoes
  • 1/2 Garlic
  • Marinade
  • 1 tbsp Oil
  • 1 tbsp Liquid aminos / soy sauce
  • 1/2 tsp Apple cider vinegar
  • 1 tsp Maple syrup
  • 1/4 tsp Liquid smoke
  • Salt & pepper
  • 1/8 tsp Paprika
  • 1/8 tsp Dried porcini mushroom powder

For the fresh crunch slaw

  • 1 1/2 cup Purple cabbage
  • 1 tbsp Cilantro
  • 1/2 Blood orange
  • Salt

Instructions
 

For the Fry bread

  • Mix dry ingredients, add coconut milk, combine to form a ball, knead for a few minutes. Place damp towel over bowl. Rest for 30 minutes. On lightly floured clean surface, roll the dough out until thin. Cut the dough using a round cookie cutter (or cup, whatever you have on hand). Add a generous amount of oil to a shallow sauce pan or cast iron, heat to 350f (med-high). Once the oil is hot, drop the dough circles into the pan. Fry on each side 2-3 minutes or until golden brown. They should puff slightly. After removing them from the pan, place them on a towel to dry. Add a pinch salt while they are still hot

For the sofrito

  • Option 1: Chop all ingredients roughly, then add to blender and purèe
  • Option 2: Mince all ingredients until close to purèe textureAdd the mixture to a storage container of choice, store in the fridge. Use 1-3 tbsp to flavor your rice, pasta, stews, soups, etc..

For the coconut black eyed peas

  • Add oil and sofrito to pan and sautè for a few minutes. Add the peas and coconut milk and simmer 10-15 minutes or until creamy texture is achieved. Add salt to taste.

For the umami tomatoes

  • Preheat oven to 375f. Line baking pan with aluminum foil. Mix marinade ingredients in a bowl. Add tomatoes and garlic cloves to marinade and mix until well coated. Place mixture into foil lined pan. Cook 25-30 minutes or until tomatoes are blistered and garlic is soft.

For the fresh crunch slaw

  • Add ingredients to a bowl and mix until combined.

Nutrition

Calories: 1367kcalCarbohydrates: 199gProtein: 48gFat: 46gSaturated Fat: 27gPolyunsaturated Fat: 6gMonounsaturated Fat: 10gTrans Fat: 1gSodium: 975mgPotassium: 2658mgFiber: 25gSugar: 28gVitamin A: 4523IUVitamin C: 185mgCalcium: 308mgIron: 19mg
Keyword advanced, complex, pantry essentials, vegan, vegetarian
Tried this recipe?Let us know how it was!

Soyrizo aka Vegan Chorizo

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Soyrizo aka Vegan Chorizo

letsplayrideandseek
Vegan, Vegetarian
If you miss the flavours of chorizo then why not make your own meat free version, just like this one made over the camp fire.
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch, Outdoor
Servings 8
Diet Vegan, Vegetarian

Ingredients
  

  • 16 oz Meat substitute
  • 2 tbsp Coconut oil
  • 1 tbsp Cumin seeds
  • 1 tsp Coriander seeds
  • 4 Cloves
  • 3 Bay leaves
  • 1/4 tsp Cinnamon
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme
  • 1 tbsp Garlic powder
  • 1/2 tbsp Onion powder
  • 2 tbsp Smoked paprika
  • 1/4 tsp Cayenne
  • 1 tbsp Apple cider vinegar
  • Salt & pepper

Instructions
 

  • In a small dry sautè pan, toast the cumin and coriander seeds. Remove from pan and blend in grinder or crush with back of pan.
  • Melt coconut oil in pan and add all ingredients until well combined. This is your soyrizo paste/mix.
  • In a large pot, add mix and toast for a few minutes on medium heat. Add soy crumbles. Stir until combined. Add veg stock or water until “meat” is covered. Cover and simmer for 20-25 mins until soy has absorbed all liquid. Adjust seasoning and liquid as needed.
  • The soyrizo paste mix can be used to flavor meat, soy crumbles, tempeh, tofu, or veggies. Store in fridge for up to 4 weeks.

Nutrition

Calories: 124kcalCarbohydrates: 8gProtein: 11gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 246mgPotassium: 186mgFiber: 4gSugar: 1gVitamin A: 908IUVitamin C: 1mgCalcium: 20mgIron: 4mg
Keyword low washing up, one pan, Outdoor, Simple, skillet, vegan, vegetarian
Tried this recipe?Let us know how it was!

Shiitake & Mac Minestrone Soup

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Shiitake & Mac Minestrone Soup

wonderlandfood
Vegan, Vegetarian
This vegan soup is packed full of healthy goodness and tastes incredible too!
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Lunch, Soup
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 3 Shallots
  • 2 Garlic cloves
  • 250 g Shiitake mushrooms
  • 100 g Button mushrooms
  • 200 g Cannellini beans
  • 400 g Chopped tomatoes
  • 250 ml Vegetable stock
  • 2 tbsp Nutritional yeast
  • 1 portion Broccoli stems / asparagus spears
  • 250 g Quinoa macaroni tubes
  • Chopped chives to garnish

Instructions
 

  • Fry shallots in a medium saucepan over low heat until soft but not brown. Add garlic and fry for 30 seconds.
  • Add mushrooms and fry until liquid is cooked out and mushrooms look browned and soft. Add tomatoes, stock and beans and cook on a low simmer for 15-20 minutes.
  • Add broccoli/asparagus and macaroni and nutritional yeast and cook until macaroni is done (about 3-4 minutes).
  • Top with chopped chives or any fresh herbs you have on hand. Dig in!

Nutrition

Calories: 642kcalCarbohydrates: 116gProtein: 47gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1152mgPotassium: 1204mgFiber: 31gSugar: 24gVitamin A: 505IUVitamin C: 24mgCalcium: 233mgIron: 18mg
Keyword low washing up, no water, one pan, soup, stove top, vegan, vegetarian
Tried this recipe?Let us know how it was!

Very easy naan bread

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Very easy naan bread

Vegetarian
This recipe does exactly what is says on the tin - Its super easy and its a naan bread. Super quick, super tasty and no oven required.
5 from 1 vote
Prep Time 5 minutes
Cook Time 4 minutes
Course Baking
Servings 2
Diet Vegetarian

Ingredients
  

  • 2 cup Self-raising flour
  • 1.5 cup Greek yogurt
  • 2 tbsp Butter
  • 1 tsp Garlic puree
  • 1 pinch Coriander

Instructions
 

  • Mix the first 2 ingredients together, knead until smooth. Cut into 4 and roll out into thin rounds.
  • Fry for a few minutes each side in a dry hot pan.
  • Put the butter, garlic puree and coriander into a pan, melt then paint onto the bread.

Nutrition

Calories: 553kcalCarbohydrates: 98gProtein: 31gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 9mgSodium: 73mgPotassium: 369mgFiber: 3gSugar: 6gVitamin A: 67IUVitamin C: 1mgCalcium: 206mgIron: 1mg
Keyword bread, Easy, no oven, side, stove top
Tried this recipe?Let us know how it was!

Butternut Squash, Apricot, Chickpea and Chard curry

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A delicious butternut squash, apricot, chickpea and chard curry by Martin Dorey. So many delicious flavours and colours. A fantastic vegan one pot curry. You can serve this curry with rice or bread, either way we guarantee you are going to be wanting to mop up the sauce.

This vegan butternut squash curry can be adapted to include whatever is in season. The fact that is all cooked in one pot is ideal for vanlife, as it means less washing up!

vanlife-Butternut Squash, Apricot, Chick Pea and Chard curry

Butternut Squash, Apricot, Chick Pea and Chard curry

MartinDorey
Vegan, Vegetarian
This delicious vegan butternut squash curry is packed full of freshness and flavour. If you like creamy, hearty one pot wonders this one is for you. And the great thing about much of the ingredients is that you can often find it without packaging in the supermarket! Brilliant. If you can’t get chard, use spinach or green beans.
5 from 1 vote
One-pan – Stove top meal – Tinned food
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Ingredients
  

  • 1 Butternut squash peeled & cut into 1 inch chunks
  • 1 handful Fresh chard leaves chopped
  • 1 Red onion
  • 1 tbsp Rapeseed/sunflower oil
  • 5 Curry leaves
  • 1 Garlic clove
  • 1 tsp Ground ginger
  • 1 pinch Red chilli flakes
  • 1 tsp Tumeric
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 400 g Chickpeas 1 tin
  • 400 ml Coconut milk 1 tin
  • 8 Dried apricots chopped
  • Seasoning to taste
  • Chopped coriander to garnish
  • 1 tbsp Flaked almonds

Instructions
 

  • Heat a pan over a medium heat. Add the oil (I used rape seed oil) and the chopped onion. Add the butternut squash and chickpeas and stir so everything is coated with spices and onions.
  • When the onions are soft, add the garlic and chilli and cook for a minute or so. Add the spices, curry leaves and stir to cover the onions
  • Add the coconut milk and chopped apricots and bring to the boil before simmering for about 20 minutes, stirring occasionally to avoid sticking. Season.
  • After 20 minutes or when the squash is tender, remove from the heat and add the sliced chard leaves. Allow them to wilt before serving.
  • Serve with the chopped coriander leaves and a sprinkling of almond flakes.

Nutrition

Calories: 1083kcalCarbohydrates: 134gProtein: 29gFat: 57gSaturated Fat: 38gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gSodium: 95mgPotassium: 2943mgFiber: 28gSugar: 38gVitamin A: 42111IUVitamin C: 143mgCalcium: 396mgIron: 18mg
Keyword Curry, one pot, vegan, vegetables, vegetarian
Tried this recipe?Let us know how it was!

Sweet potato and butternut squash tagine

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This sweet potato and butternut squash tagine is great served with some cous cous or fresh bread.

Sweet potato and butternut squash tagine

freespirit_c_g
Vegan
This vegan sweet potato and butternut squash tagine recipe is delicious.
5 from 1 vote
Stove top meal
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Servings 2
Diet Vegan

Equipment

Ingredients
  

  • 1 Onion
  • 1 tbsp Oil
  • 2 tsp Cumin
  • 2 tsp Ground coriander
  • 1 tsp Chilli flakes/powder
  • 2 tsp Garlic paste
  • 1 Butternut squash
  • 1 Sweet potato
  • 1 handful Sultanas
  • 3 cup Veg stock

Instructions
 

  • Fry onion in oil until soft, add spices and cook for a further 2 mins.
  • Add garlic paste, stir then add butternut and potato. Stir to coat.
  • Add stock and sultanas. Cover and cook on low heat until veg is tender.
  • Serve with cous cous and/or naan bread

Nutrition

Calories: 436kcalCarbohydrates: 92gProtein: 8gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 1512mgPotassium: 1994mgFiber: 14gSugar: 27gVitamin A: 56968IUVitamin C: 88mgCalcium: 280mgIron: 6mg
Keyword stove top, Tajine, vegan
Tried this recipe?Let us know how it was!

Lemon dessert

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This lemon dessert is indulgent and delicious! Similar to a cheesecake, but no cheese in sight! Great for sharing with friends.

vanlife-Lemon dessert

Lemon dessert

freespirit_c_g
Vegetarian
A delicious tangy lemon dessert.
5 from 1 vote
5 ingredients or less – Family friendly – No cook
Prep Time 5 minutes
Cook Time 0 minutes
Chilling time 3 hours
Total Time 3 hours 5 minutes
Course Baking
Servings 8
Diet Vegetarian

Ingredients
  

  • 150 g Digestive biscuits
  • 100 g Butter
  • 1 tin Condensed milk
  • 3 Lemons Juice & rind
  • 300 ml Double cream

Instructions
 

  • Mix together the the crushed biscuits and melted butter then press into a 10″ cake tin. Loose bottom tins are easier for serving but I don't have one in my van and find my silicone one works just fine.
  • Combine the condensed milk, cream, lemon juice and grated rind. Just a little stir, nothing more is needed. Pour on top of the biscuit base and leave in fridge or a cool place to set.

Nutrition

Calories: 469kcalCarbohydrates: 46gProtein: 7gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 86mgSodium: 251mgPotassium: 310mgFiber: 2gSugar: 34gVitamin A: 1008IUVitamin C: 23mgCalcium: 193mgIron: 1mg
Keyword Cake, dessert, no cook, party, pudding, vegetarian
Tried this recipe?Let us know how it was!

Quick creamy salmon pasta

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This quick creamy salmon pasta is a quick, simple dish for vanlife. We all know vanlifers love a pasta dish!

vanlife-Quick creamy salmon pasta

Quick creamy salmon pasta

freespirit_c_g
Pescatarian
This is a really simple dish to add more or less of the main ingredients, such as the pasta and smoked salmon, you can also fry different mushrooms with a little garlic paste to make it a veggie dish. I use different veg depending what I have, such as green beans, peas and sweetcorn
5 from 1 vote
10 Ingredients or less – 30 minute meal – Stove top meal
Cook Time 15 minutes
Total Time 15 minutes
Course Dinner
Servings 2
Diet Pescatarian

Ingredients
  

  • 150 g Pasta
  • 10 Asparagus spears
  • 200 g Smoked salmon
  • 1 Lemon
  • 1 tbsp Creme fraiche
  • 2 tbsp Water
  • 2 tbsp Parmesan

Instructions
 

  • Cook 150g pasta.
  • While that’s cooking chop a handful of asparagus and fry in a little oil. Chop the smoked salmon into approx 1″ pieces and add to frying pan.
  • Grate the rind of the lemon into pan and squeeze 1/2 of the lemon in too along with a heaped spoonful of creme fraiche and 2 tablespoons of the water the pasta has cooked in, gently stir
  • Drain pasta, add to pan of other ingredients and mix together.
  • Divide into two bowls and top with some freshly grated parmesan.

Nutrition

Calories: 459kcalCarbohydrates: 65gProtein: 32gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 879mgPotassium: 583mgFiber: 6gSugar: 5gVitamin A: 743IUVitamin C: 33mgCalcium: 120mgIron: 4mg
Keyword pasta, quick, salmon, Simple, stove top
Tried this recipe?Let us know how it was!

Omnia Roasted vegetables

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These Omnia roasted vegetables make a great accompaniment to any meal.

vanlife-Omnia Roasted vegetables

Omnia Roasted vegetables

Omnia Sweden
Vegan, Vegetarian
Delicious roasted vegetables, cooked in the Omnia oven
5 from 1 vote
Family friendly – Stove top meal
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Servings 2
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 2 Potatoes
  • 2 Red onions
  • 2 Carrots
  • 2 Parsnips
  • 2 Bell peppers
  • 1 tsp Dried rosemary
  • 1 tsp Vegetable/olive oil
  • Salt
  • Black pepper
  • Fresh rosemary

Instructions
 

  • Peel the potatoes, carrots and parsnips and dice or julienne. Remove seeds from bell peppers and chop into 1-inch pieces. Peel the red onions and slice into wedges.
  • Put all the vegetables in a bowl. Drizzle over the oil and season with rosemary, salt and black pepper. Pour the vegetables into the Omnia pan.
  • Cover and bake on medium heat for about 25 minutes. Check the vegetables and turn gently now and then.
  • Garnish with fresh rosemary and serve.

Nutrition

Calories: 400kcalCarbohydrates: 88gProtein: 9gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 80mgPotassium: 2085mgFiber: 18gSugar: 22gVitamin A: 13925IUVitamin C: 232mgCalcium: 136mgIron: 4mg
Keyword dairy free, gluten free, omnia, side, stove top, vegan, vegetarian
Tried this recipe?Let us know how it was!

Omnia pulled pork burgers

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This recipe for Omnia pulled pork burgers gives 2 options. A quick version for those of us who want to eat quickly, and a slow version for those who want to cook from scratch. Both pulled pork burger options feature the Omnia oven.

Omnia pulled pork burgers

Omnia pulled pork burgers

Omnia Sweden
Meat Based
This recipe has 2 options. A slow or quick version for those of us who are a little impatient!
5 from 1 vote
Family friendly – Stove top meal
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner
Servings 4
Diet Meat Based

Equipment

Ingredients
  

For the Quick burgers

  • 1/3 cup Butter
  • 1 lb Pulled pork
  • 1/3 cup Barbecue sauce
  • 4 Hamburger buns

For the slow burgers

  • 1 1/3 lb Pork loin
  • 1/2 cup Barbecue sauce
  • 4 Hamburger buns
  • Salt
  • Black pepper

Instructions
 

Quick burgers

  • Pull apart the ready-made pulled pork so that it fits in the Omnia. Bake about 30 minutes at low heat.
  • When the meat is done, shred with a fork and mix with the barbecue sauce
  • Divide among the hamburger buns and serve.

Slow burgers

  • Cut the meat into two or three smaller pieces so that it will fit in the Omnia. Season with salt and pepper on all sides. Put into the pan. Cover and bake about 3 hours at low heat until the meat is tender.
  • When the meat is done, shred with a fork and mix with the barbecue sauce
  • Divide among the hamburger buns and serve.
  • Delicious served with coleslaw and pickled red onions.

Nutrition

Calories: 919kcalCarbohydrates: 87gProtein: 56gFat: 38gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 191mgSodium: 1904mgPotassium: 810mgFiber: 2gSugar: 43gVitamin A: 783IUVitamin C: 4mgCalcium: 214mgIron: 5mg
Keyword burgers, omnia, party, pork, Slow cooked, stove top
Tried this recipe?Let us know how it was!

Omnia Hash browns

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Get your hash brown fix with these Omnia hash browns.

vanlife-Omnia Hash browns

Omnia Hash browns

Omnia Sweden
Vegetarian
If you are craving hash browns in your van then Omnia have you covered with these hash browns!
5 from 1 vote
10 Ingredients or less – Family friendly – Stove top meal
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Servings 4
Diet Vegetarian

Equipment

Ingredients
  

  • 4 Medium potatoes
  • 2 Brown onions
  • Salt
  • Black pepper
  • Butter
  • Cooking oil

Instructions
 

  • Peel the potatoes and grate finely. Rinse in a colander, press out excess water and put in a bowl. Peel and grate the onions. Mix with the potatoes. Salt and pepper to taste.
  • Melt the butter and oil in the pan. Spoon the potatoes into the pan in a single layer or separate into four smaller patties. Cover and bake at high heat.
  • When the potatoes have begun to brown on the bottom, turn and brown on the other side. Cooking time will depend on the thick-ness of the potato patties, but around 30 minutes total.
  • Delicious with fried bacon and chili sauce.

Nutrition

Calories: 186kcalCarbohydrates: 42gProtein: 5gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 15mgPotassium: 977mgFiber: 6gSugar: 4gVitamin A: 5IUVitamin C: 46mgCalcium: 38mgIron: 2mg
Keyword breakfast, omnia, stove top, vegetarian
Tried this recipe?Let us know how it was!

Omnia brownies

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Omnia brownies

OmniaSweden
Vegetarian
This brownie recipe from Omnia Sweden is a perfect, delicious treat that everyone is sure to enjoy! No oven needed either when you have a handy Omnia
5 from 4 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Baking
Servings 8
Diet Vegetarian

Equipment

Ingredients
  

  • 1/3 cup Butter
  • 4 oz Dark chocolate
  • 2 Eggs
  • 3/4 cup Sugar
  • 1/4 cup Flour
  • 1 tsp Vanilla extract
  • 1 tsp Baking powder

Instructions
 

  • Melt the butter and chocolate in a saucepan (or directly in the Omnia pan)
  • Combine the sugar, flour and baking powder in a bowl. Add the melted butter, chocolate and vanilla. Stir into a smooth batter. Add one egg at a time and stir until smooth.
  • Pour the batter into the pan (preferably use the silicone mold, but if you do not have one, grease and flour the pan first). Bake at low heat for about 20 minutes. Test for doneness with a toothpick (there should be no wet batter). If necessary, bake for a minute or two more.

Nutrition

Calories: 257kcalCarbohydrates: 29gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 62mgSodium: 139mgPotassium: 124mgFiber: 2gSugar: 22gVitamin A: 301IUCalcium: 49mgIron: 2mg
Keyword Baking, Cake, Easy, omnia, stove top
Tried this recipe?Let us know how it was!

Omnia Barbecue Chicken Wings

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These Omnia barbecue chicken wings are super yummy, and cooked in the Omnia stove top oven.

Omnia Barbecue Chicken Wings

Omnia Barbecue Chicken Wings

Omnia Sweden
Meat Based
These Omnia barbecue chicken wings are delicious, and a conventional oven is not required.
5 from 1 vote
5 ingredients or less – Family friendly – Stove top meal
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dinner
Servings 2
Diet Meat Based

Equipment

Ingredients
  

  • 2 1/4 lb Chicken wings
  • 1/2 cup Barbecue sauce

Instructions
 

  • Put the chicken wings in a bowl, add the barbecue sauce and toss to coat.
  • Lay the wings in the pan and bake on medium heat for about 35 minutes.
  • Turn the wings occasionally so that they cook evenly. Brush on a little more sauce or glaze to finish (optional).
  • Serve the wings with a good salad and ranch dressing for dipping.

Nutrition

Calories: 735kcalCarbohydrates: 29gProtein: 51gFat: 44gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 212mgSodium: 938mgPotassium: 596mgFiber: 1gSugar: 24gVitamin A: 565IUVitamin C: 2mgCalcium: 57mgIron: 3mg
Keyword chicken, omnia, Simple, stove top
Tried this recipe?Let us know how it was!

Spicy Garlicky Avocado Hummus

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This spicy garlicky avocado hummus is packed full of flavor. It’s so good you may just want to eat it with a spoon!

vanlife-Spicy Garlicky Avocado Hummus

Spicy Garlicky Avocado Hummus

myvanchef
Vegan
This Spicy Garlicky Avocado Hummus is sooo yummy and healthy. It’s loaded with protein, fiber, and healthy fats which make it the all around snack. On top of that, paired with some healthy low carb options like carrots and cucumbers, it really is the ultimate power snack.
5 from 1 vote
No cook – Prep ahead
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dips / Sauces
Servings 4 portions
Diet Vegan

Equipment

Ingredients
  

  • 1 Avocado
  • 1 tin Chickpeas
  • 1/4 cup Olive oil
  • 1/2 cup Chickpeas juice
  • 4 cloves Garlic
  • 1/2 cup Cilantro
  • 1/4 cup Lime juice
  • 1 tsp Salt
  • 2 tsp Cayenne
  • 1 tsp Cumin
  • 1/2 tsp Red pepper flakes or paprika

Instructions
 

  • Blend all ingredients in a blender until smooth.
  • Drizzle with extra olive oil and sprinkle with red pepper flakes

Nutrition

Calories: 248kcalCarbohydrates: 13gProtein: 3gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 590mgPotassium: 379mgFiber: 6gSugar: 2gVitamin A: 767IUVitamin C: 12mgCalcium: 32mgIron: 2mg
Keyword Blender, dips, Easy, vegan, vegetarian
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Oat Pancakes

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These Oat pancakes are delicious, you haven’t lived until you’ve tried them! Only question is what do you have with them?

vanlife Oat Pancakes

Oat Pancakes (you haven’t lived until you’ve tried them)

morganraleigh.c
Vegan
Seriously the most delicious pancakes you are going to eat!
5 from 1 vote
Family friendly – One-pan – Stove top meal
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 15 minutes
Total Time 40 minutes
Course Breakfast
Servings 6 pancakes
Diet Vegan

Ingredients
  

  • 1.5 cup Rolled oats
  • 2 cup Oat Milk
  • 1 Ripe banana
  • 1 tbsp Chia seeds
  • 1 tbsp Coconut oil
  • 1 tsp Baking soda
  • 1 tbsp Cinnamon
  • 1/2 tsp Ginger powder
  • 1/2 tsp Salt

Instructions
 

  • Put all into a High Powered blender (if it works it will do, though I use a Vitamix or equivalent to really make it into a smooth pancake batter)
  • Add frozen berries and/or chocolate (optional but highly recommended) Let sit for 10-15 minutes to let it all come together and to let the chia seeds bloom
  • Heat skillet to more or less medium heat (seriously I don’t know the ideal heat for pancakes, it’s a consistent dance between low, medium, & high to keep them consistent- not burnt & not mushy).
  • Coat pan with coconut oil (or oil of your choice). Drop a 1/4-1/2 cup of batter. (I usually do a small test pancake for heat & consistency & cook time).
  • Let cook until bubbles come through the middle of the pancake! It won’t come off the pan easily until that side is sufficiently cooked. Turn down heat if burning.
  • Flip & cook for half the time. Remove from pan & store in covered plate/pan/or in the oven.
  • Taste Test is always required as the chef! I’m sure you’re hungry by now. Repeat Steps 4-6 until done! Serve with maple syrup and nut butter
  • Repeat Steps 1-7 every Sunday! (or any day of the week your heart desires.)

Nutrition

Calories: 170kcalCarbohydrates: 28gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 416mgPotassium: 199mgFiber: 5gSugar: 9gVitamin A: 182IUVitamin C: 2mgCalcium: 153mgIron: 2mg
Keyword breakfast, dairy free, gluten free, pancakes, sweet, vegan
Tried this recipe?Let us know how it was!

Moroccan Style Beef Curry

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This Moroccan style beef curry is a delicious recipe that can be enjoyed at any time of the year. Sometimes we serve it with rice, other times with a flatbread.

Moroccan Style Beef Curry

Meat Based
A simple and easy take on a beef curry with Moroccan seasoning. We love the flavour of this and it has become a regular meal all year round.
5 from 1 vote
Stove top meal
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner
Servings 2
Diet Meat Based

Ingredients
  

  • 400 g Diced Beef
  • 1 Onion
  • 1 Garlic Clove
  • 1 Beef Stock Cube
  • 1 tsp Paprika
  • 1/2 tsp Ground Cayenne
  • 1 Pepper / Capiscum
  • 1 tsp Tomato Puree
  • Salt & pepper to taste
  • 2 tbsp Water
  • 1 handful Parsley
  • 2 tbsp Olive Oil
  • Rice or flat bread to serve

Instructions
 

  • Peel and roughly chop the onion.
  • Add a splash of olive oil in to a pan and turn up to a medium heat.
  • Add the roughly chopped onion and give it a stir.
  • Peel and crush the garlic clove and add to the pan with the onion.
  • Ensure the onions are soft and remove the pan from the heat to cool.
  • Pour the mixture into a blender or your Zyliss Easy Pull and allow to cool further before blitzing.
  • Using the same pan add another splash of olive oil and over a medium heat sear the beef cubes.
  • Chop and de-seed the pepper into chunks and add to the pan.
  • Stir in the teaspoon of tomato puree.
  • Crumble in a beef stock cube and add a splash of water. Give it a mix and simmer over a low heat.
  • Meanwhile blend the onion mixture until it is pureed and then add to the pan.
  • Simmer over a low heat stirring occasionally for 20 minutes.
  • If you are serving with rice now is a good time to start cooking the rice.
  • Add the chopped flat leaf parsley and stir through for the final 5 minutes.
  • Serve with warmed flat breads or with a plain boiled rice.

Nutrition

Calories: 679kcalCarbohydrates: 10gProtein: 36gFat: 54gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 28gTrans Fat: 2gCholesterol: 142mgSodium: 622mgPotassium: 795mgFiber: 3gSugar: 5gVitamin A: 2328IUVitamin C: 87mgCalcium: 61mgIron: 5mg
Keyword beef, Curry, Moroccan, paprika
Tried this recipe?Let us know how it was!

Twix Bars

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Vegan Twix Bars

Vegan, Vegetarian
Delicious vegan version of a twix!
5 from 1 vote
Family friendly
Cook Time 15 minutes
Cooling time 2 hours
Total Time 2 hours 15 minutes
Course Baking
Servings 16 biscuits
Diet Vegan, Vegetarian

Ingredients
  

For the shortbread base layer

  • 1 1/2 cup Packed fine almond flour
  • 3 1/2 tbsp Melted coconut oil
  • 2 1/2 tbsp Pure maple syrup
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt

For the Gooey nut butter layer

  • 2/3 cup Smooth nut butter
  • 1/3 cup Pure maple syrup
  • 1 tsp Vanilla extract
  • 1/4 tsp Sea salt
  • 1/2 cup Coconut cream

For the chocolate layer

  • 1 cup Chocolate chips
  • 1.5 tbsp Coconut or nut oil

Instructions
 

Shortbread layer

  • Pre-heat oven to 350° F (175° C). Line an 8×8 in tray with parchment paper. (Sometimes you have to improvise – I had an 8x13ish tray and put a pyrex tupperware in one side to shorten the baking area which works for this!)
  • Mix all shortbread layer ingredients together thoroughly.
  • Press into tray evenly. Poke holes with a fork a few times.
  • Bake for 10-12 minutes. You are looking for a light golden color. Let cool

Middle layer

  • In a pot combine all gooey nut butter layer ingredients over medium heat. Stir until incorporated and just starts to bubble (keep stirring).
  • Pour over cooled base layer.
  • Place in fridge for 1 hour or freezer for 20-30 minutes. (I prefer the fridge)

For the top layer

  • Chocolate gems and coconut oil in pot over medium heat, stir until melted and combined.
  • Pour over chilled layers and return to fridge.
  • Remove when cooled. Pull out of tray with parchment and cut into thin rectangles! (slice the whole thing in 1/2 and then slice 8 ish times)

Nutrition

Calories: 269kcalCarbohydrates: 19gProtein: 5gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 120mgPotassium: 140mgFiber: 2gSugar: 14gVitamin C: 0.2mgCalcium: 47mgIron: 1mg
Keyword Baking, dairy free, dessert, gluten free, sugar free, vegan, vegetarian
Tried this recipe?Let us know how it was!

Omnia baked beans

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Want to try the best baked beans ever? You need to try these Omnia baked beans!

vanlife-Omnia baked beans

Omnia baked beans

Vegetarian
Who needs Heinz when you can make your own baked beans in the Omnia oven?
5 from 1 vote
Open fire – Stove top meal – Tinned food
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 45 minutes
Course Breakfast
Servings 6
Diet Vegetarian

Ingredients
  

  • 1 Brown onion
  • 1 tsp Vegetable oil
  • 2 cans Mixed beans
  • 1 can Crushed tomatoes
  • 1 cup Water
  • 1/2 cup Barbecue sauce
  • 1 tbsp Grainy mustard
  • 1 tsp Smoked paprika
  • Salt & pepper to taste

Instructions
 

  • Chop the onion finely. Drain and rinse the beans. Drizzle the oil in the pan and heat. Add the chopped onion and sauté for a few minutes at medium heat.
  • Mix the tomatoes, ½ cup of barbecue sauce, mustard, beans and ½ cup of water in a bowl. Pour the mixture into the pan. Cover and simmer for 30-40 minutes at low heat. Add a little more water if needed.
  • Season with salt, pepper, more barbecue sauce and (if using) smoked paprika, to taste.
  • Serve with barbecued chicken or ribs and coleslaw. Also delicious on toast with eggs and bacon.

Nutrition

Calories: 179kcalCarbohydrates: 36gProtein: 9gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 368mgPotassium: 630mgFiber: 8gSugar: 12gVitamin A: 367IUVitamin C: 9mgCalcium: 62mgIron: 4mg
Keyword omnia, stove top, vegetarian
Tried this recipe?Let us know how it was!

5 Ingredient Crockpot Pineapple Upside Down Cake

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If you are looking for an easy cake recipe, this could be it. Using a cake mix and crockpot means baking doesn’t have to be hard work. Why not wow your guests in your van with this beauty. It stores well for up to 3 days in an airtight container.

Pineapple upside down cake

5 Ingredient Crockpot Pineapple Upside Down Cake

Vegetarian
A super easy cake using a cake mix.
4 from 1 vote
Family friendly – One-pan
Cook Time 3 hours
Cooling time 1 hour
Total Time 4 hours
Course Baking
Servings 10
Diet Vegetarian

Equipment

Ingredients
  

  • 1/4 cup Butter
  • 2/3 cup Brown sugar
  • 5 Pineapple slices
  • 10 Cherries
  • 1 Pound cake mix

Instructions
 

  • Turn crockpot on high heat
  • Melt butter in base of crockpot
  • Stir brown sugar into melted butter in crockpot and spread evenly
  • Place Pineapple slices on top of sugar and butter mixture
  • Place cherries inside holes of pineapple and in any other open spaces
  • Prepare cake mix per package directions
  • Spread cake mix over pineapples and spread evenly
  • Place paper towels over top of crockpot and place lid on top
  • Bake for 3 hours
  • Turn off crockpot and let cake cool 30 minutes
  • Remove lid and cool 30 minutes more
  • Place plate over top of crockpot and invert crockpot so cake comes out of the crockpot and onto the pan with pineapples facing up
  • Serve and store leftovers in refrigerator up to 3 days

Nutrition

Calories: 311kcalCarbohydrates: 62gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 12mgSodium: 399mgPotassium: 106mgFiber: 1gSugar: 41gVitamin A: 161IUVitamin C: 3mgCalcium: 132mgIron: 1mg
Keyword Baking, Cake, party, pineapple, slow cooker, vegetarian
Tried this recipe?Let us know how it was!