Soyrizo aka Vegan Chorizo

letsplayrideandseek
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0
Soyrizo aka Vegan Chorizo

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
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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!

Chef Natalie’s pandemic survival meal

letsplayrideandseek
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0
Chef Natalie’s pandemic survival meal

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
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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!

Shiitake & Mac Minestrone Soup

wonderlandfood
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0
Shiitake & Mac Minestrone Soup

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
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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!

Spiced Red Lentil Mini Burgers

wonderlandfood
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0
Spiced Red Lentil Mini Burgers

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
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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!

Hazelnut and Honey Skillet Granola

wonderlandfood
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0
Hazelnut and Honey Skillet Granola

vanlife-Hazelnut and Honey Skillet Granola

Hazelnut and Honey Skillet Granola

Vegetarian
Why not have dessert at breakfast with this tasty granola. Guaranteed to get your day off to a good start, and no hidden nasties. Just healthy ingredients.
5 from 1 vote
10 Ingredients or less - Less washing-up - One-pan - Quick cook - Stove top meal
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Prep Time 2 minutes
Cook Time 13 minutes
Cooling time 3 hours
Total Time 3 hours 15 minutes
Course Breakfast
Servings 4
Diet Vegetarian

Equipment

  • Skillet

Ingredients
  

  • 2 cup Gluten free steel cut or rolled oats
  • 3/4 cup Toasted hazelnut meal
  • 3/4 cup Chopped nuts
  • 3/4 cup Desiccated coconut
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 150 ml Honey
  • 4 tbsp Coconut oil

Instructions
 

  • In a large mixing bowl, combine dry ingredients; nuts, meal, salt and cinnamon.
  • Melt the coconut oil in a skillet or a large frypan.
  • Remove from heat and stir in honey until combined and then mix in with the dry nut mix until small clumps form.
  • Return to medium-low heat, stirring frequently until granola is golden and toasty (about 5-10 minutes). Be careful it doesn’t burn!
  • When done, slide onto a plate or a wide shallow bowl to cool. Break it up with a fork if it dries into a huge biscuit.
  • Serve with coconut yoghurt, fruit, or plant based milk or eat as a snack on its own. Layer it in a jar with vanilla yogurt and fruit compote to make a healthy dessert or a decadent breakfast that tastes like dessert!

Nutrition

Calories: 817kcalCarbohydrates: 83gProtein: 13gFat: 54gSaturated Fat: 23gPolyunsaturated Fat: 12gMonounsaturated Fat: 4gSodium: 592mgPotassium: 360mgFiber: 11gSugar: 47gVitamin A: 6IUVitamin C: 2mgCalcium: 85mgIron: 4mg
Keyword breakfast, granola, Simple, skillet, stove top
Tried this recipe?Let us know how it was!

Quick creamy salmon pasta

freespirit_c_g
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0
Quick creamy salmon pasta

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
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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!

Lemon dessert

freespirit_c_g
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0
Lemon dessert

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
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 0 minutes
Chilling time 3 hours
Total Time 3 hours 5 minutes
Course Baking
Servings 8
Diet Vegetarian

Equipment

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!

Very easy naan bread

freespirit_c_g
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0
Very easy naan bread

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
Print Recipe Pin Recipe
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!

Sweet potato and butternut squash tagine

freespirit_c_g
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0
Sweet potato and butternut squash tagine

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
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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!

Butternut Squash, Apricot, Chickpea and Chard curry

MartinDorey
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0
Butternut Squash, Apricot, Chickpea and Chard curry

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
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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!
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