BANANA & OAT PROTEIN PANCAKES

easyeatsandexercise
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BANANA & OAT PROTEIN PANCAKES

BANANA & OAT PROTEIN PANCAKES

Vegetarian
Pancakes are a definite favourite in any van kitchen. These protein pancakes give you the fuel you need for your adventures! Just add whichever toppings you choose
5 from 1 vote
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Prep Time 2 minutes
Cook Time 6 minutes
Course Breakfast
Servings 2
Diet Vegetarian

Ingredients
  

  • 1 cup Oat Flour
  • 2 Eggs
  • Low Fat Greek Yoghurt
  • 1 Ripe Banana
  • 2 tsp Baking Powder
  • 1 tsp Chia Seeds
  • 1 s Vanilla Protein Powder
  • 2 tbsp Milk

Instructions
 

  • Place all ingredients into a bowl and mix well.
  • Put a frypan on low-medium heat. Add small amount of olive oil and pour in batter.
  • Cook until pancake starts to bubble and then flip. Repeat cooking on the other side. Transfer to a plate.
  • Repeat cooking until all batter is used up. I find it makes 2 really large pancakes or 4-5 smaller ones.
  • Repeat cooking until all batter is used up. I find it makes 2 really large pancakes or 4-5 smaller ones.

Nutrition

Calories: 381kcalCarbohydrates: 56gProtein: 16gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 166mgSodium: 507mgPotassium: 525mgFiber: 6gSugar: 9gVitamin A: 301IUVitamin C: 5mgCalcium: 328mgIron: 4mg
Keyword breakfast, healthy, one pan, pancakes, protein
Tried this recipe?Let us know how it was!

CHICKEN WITH MANGO & AVOCADO SALSA

easyeatsandexercise
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CHICKEN WITH MANGO & AVOCADO SALSA

Chicken with mango & avocado salsa

Meat Based
A gorgeous dish full of flavour and colour.
5 from 1 vote
30 minute meal - One-pan - Solo travel - Stove top meal
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Servings 2
Diet Meat Based

Ingredients
  

  • 400 g Chicken Breast
  • 1 tbsp Olive oil
  • 2 tsp Chilli Powder
  • 1 cup Diced Mango
  • 1 cup Diced Avocado
  • 1/2 cup Diced Capsicum (pepper)
  • 1/4 cup Chopped Cilantro (corriander)
  • 1 Lime Juiced
  • Salt to taste

Instructions
 

  • Cut chicken into 2cm thick slices. Place in frypan with 1 tbsp of olive oil. Sprinkle with chilli powder and salt evenly.
  • Cook on low-medium heat, until cooked through, flipping half way.
  • While that is cooking, place mango, avocado, capsicum, cilantro and lime juice into a bowl and mix well. Add salt to taste.
  • Once chicken is cooked, transfer to plates and top with salsa. Enjoy!

Nutrition

Calories: 776kcalCarbohydrates: 106gProtein: 43gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 102mgSodium: 2101mgPotassium: 1246mgFiber: 14gSugar: 67gVitamin A: 14490IUVitamin C: 84mgCalcium: 115mgIron: 8mg
Keyword avocado, fruit, healthy, summer
Tried this recipe?Let us know how it was!

Omnia Vegan Shepherds Pie

brownbirdandcompany
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Omnia Vegan Shepherds Pie

This delicious vegan shepherds pie recipe is cooked in the Omnia! A great recipe from Brown bird and company. Shepherds pie doesn’t need to be off the menu just because you’re cooking in a van with no oven. The Omnia stove top oven means recipes like this shepherds pie can be cooking away in your home on wheels.

If you are thinking of buying an Omnia oven, this article may be of use to you.

Should I buy an omnia oven?

omnia vegan shepherds pie

Vegan Shepherds Omnia Pie

@brownbirdandcompany
Vegan, Vegetarian
Delicious vegan shepherds pie, cooked on a stove top in the Omnia oven.
5 from 1 vote
Family friendly – Stove top meal
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 150 g White Potatoes
  • 150 g Sweet Potatoes
  • 10 g Margarine
  • 1 Red Onion
  • 1 Carrot
  • 1 tsp Garlic Paste
  • 100 g Chestnut Mushrooms
  • 3 tbsp Tomato Paste
  • 1 Vegetable Stock Cube
  • 1/2 tin Lentils
  • 1/2 tin Chick Peas
  • 1 tbsp Soy Sauce
  • 1 tsp Dried Rosemary
  • 1 tsp Dried thyme
  • 30 g Panko Breadcrumbs

Instructions
 

  • Peel and chop all potatoes into roughly 2cm chunks. Place the white potatoes in a pan of cold salted water and bring to the boil. Simmer for 10-15 minutes
  • Add the sweet potatoes in after 5 minutes
  • Drain and then add the margarine in with a pinch of salt and black pepper. Mash until smooth and set aside
  • Peel and finely slice the onion and the carrots. Fry with a splash of oil for 10 minutes until softened on a medium heat
  • Meanwhile roughly chop the mushrooms and then add to the pan with the garlic paste, soy sauce and tomato paste. Cook for a further 10 minutes
  • Add into the vegetable stock (50 ml), lentils and chickpeas (with the juice) and allow to simmer for 5-10 minutes
  • Stir in the rosemary and thyme and then add into the Omnia
  • Spread the mash over the top and sprinkle the panko breadcrumbs on top
  • Heat over a medium/low heat for 20-30 minutes

Nutrition

Calories: 308kcalCarbohydrates: 58gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1299mgPotassium: 1219mgFiber: 9gSugar: 15gVitamin A: 26943IUVitamin C: 16mgCalcium: 131mgIron: 4mg
Keyword hearty, omnia, pie, potato, stove top, vegan, vegetarian, winter
Tried this recipe?Let us know how it was!

Make pizza in the van yourself (Non-Omnia-edition)

olaf.in.a.van
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Make pizza in the van yourself (Non-Omnia-edition)

Stove- top Pizza (Non-Omnia-edition)

Vegan, Vegetarian
Since we are two huge pizza fanatics, this was the ultimate criteria for our vanlife. If we can’t make a pizza without an oven or Omnia, then we would be forced to let our dream of vanlife die. But we wanted to travel so badly! So we sat down, tinkered and finally developed a really cool recipe, which we would like to share with you. And we can now rightly say, especially since we now have an Omnia, that we stick to the pan-pizza method. It is the best pizza you can make in a van!If you want, you can watch our pan pizza tutorial on YouTube in advance (german, English subs are following):
5 from 1 vote
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Prep Time 5 minutes
Cook Time 8 minutes
Proving time 2 hours
Course Dinner
Servings 4
Diet Vegan, Vegetarian

Equipment

  • Pan with a lid

Ingredients
  

  • 500 g Flour
  • 300 ml Water
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 Pack of Dry Yeast
  • 1 tsp Sugar
  • Spread
  • Thinly Sliced Topping Ingredients
  • Grated Cheese or Finely Chopped Cheese
  • Chili oil, garlic oil or even olive oil
  • Oregano
  • Pepper

Instructions
 

  • Pan-pizza recipe, without an oven and OMNIA. Only one pan is required, but then with a lid. If you don’t have a proper lid for your pan your can consider taking aluminium foil or a big plate that fits the pan.

Dough prep

  • The dough can be prepared in two different ways: the quick or short version. The long variant would be preferable so that the dough can rise properly and the digestibility after eating is better.
  • Long version: Put the flour and salt in a bowl and mix well. Make a hole in the middle with a spoon, add a large sip of warm water and stir sugar and dry yeast in it. Wait 10min so that the yeast can react with the sugar, then add the olive oil and begin to stir the dough. Add water in sips until there is still more flour than water. Now start kneading the dough by hand until all ingredients have been mixed well and the dough has achieved a homogeneous appearance. It should then no longer stick to the hand. Then covered for two hours with a damp towel so that the dough doesn’t get a thick skin and put it in a warm place. In summertime it works very well behind the car windows.
  • Short version: Put ALL ingredients in a bowl, stir, let the dough stand for 10 minutes, then process further. Here the fresh yeast as well as the sugar and warm water are not essential, as they would not have time to rise anyway. The (dry) yeast and olive oil could certainly be left out if necessary.
  • The golden craft: It is best to have the dough and topping ingredients ready together when the pan is placed on the stove. Allow it to heat up on a high setting with the lid on the pan. Now shred a handful of the prepared dough and shape the pizza out of it. Have the floured plate ready for temporary storage. When the pan is hot, turn down the heat to the medium setting, add the pizza –dough WITHOUT oil to the pan and bake for about 3-4 minutes, with the lid on. After that, turn the pizza to the other side, put one big tablespoon of the spread on it and add the ingredients you want. Add the cheese last, put the lid back on and bake for another 3-4 minutes.
  • Afterwards: season and ENJOY! Bon appetite!

Nutrition

Calories: 521kcalCarbohydrates: 96gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 588mgPotassium: 134mgFiber: 3gSugar: 1gCalcium: 21mgIron: 6mg
Keyword dough, italian, pizza, stove top
Tried this recipe?Let us know how it was!

Cashew Milk

vannaspice
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Cashew Milk

Cashew Milk

vannaspice
Vegan, Vegetarian
A great option for a vegan milk, or if you just happen to run out of milk in your van!
5 from 1 vote
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Prep Time 8 hours
10 minutes
Total Time 8 hours 10 minutes
Course Breakfast, Drinks / Smoothies
Servings 4
Diet Vegan, Vegetarian

Equipment

Ingredients
  

  • 1 cup Cashews
  • 3 cups Hot Water
  • 1 tsp Vanilla
  • 1 tbsp Honey
  • 1 pinch Sea Salt

Instructions
 

  • Soak the cashews in a cup of water overnight
  • Combine all ingredients in a blender until smooth and creamy.
  • Option to strain the milk through a fine mesh sieve to remove any tiny bits of cashew that may not have blended.
  • Store in the fridge for up to 4 days and shake before serving.

Nutrition

Calories: 197kcalCarbohydrates: 14gProtein: 6gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 23mgPotassium: 217mgFiber: 1gSugar: 6gVitamin C: 1mgCalcium: 18mgIron: 2mg
Keyword dairy free, drink, Easy, milk, no cook, Simple, vegan, vegetarian
Tried this recipe?Let us know how it was!

5 Ingredient Chocolate Chip Tahini Bars

vannaspice
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5 Ingredient Chocolate Chip Tahini Bars

5 Ingredient Chocolate Chip Tahini Bars

Vegan, Vegetarian
This vegan dessert is a fab treat for after a meal
5 from 1 vote
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Cook Time 5 minutes
Cooling time 6 hours
Total Time 6 hours 5 minutes
Course Dessert, Snack
Servings 8
Diet Vegan, Vegetarian

Ingredients
  

  • 1/4 cup Chocolate Chips
  • 1/4 cup Tahini
  • 1/4 cup Coconut Oil
  • 2 tbsp Honey
  • 1 pinch Sea Salt

Instructions
 

  • In a small saucepan over medium heat, combine tahini, coconut oil, honey and a pinch of sea salt. Taste and add more honey if you prefer a sweeter treat.
  • In the mean time, line a tupperware or baking pan with parchment paper or foil.
  • Fill the bottom with a layer of chocolate chips – add more if necessary to fill bottom of pan.
  • Once tahini mixture is warm, pour over chocolate chips.
  • Store in the fridge or freezer.

Nutrition

Calories: 137kcalCarbohydrates: 8gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 9mgPotassium: 37mgFiber: 1gSugar: 6gVitamin A: 5IUVitamin C: 1mgCalcium: 11mgIron: 1mg
Keyword dessert, pudding, sweet, tahini, tasty, treat, vegan, vegetarian
Tried this recipe?Let us know how it was!

Lemon Tahini Sauce

vannaspice
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0
Lemon Tahini Sauce

rice bowl with lemon tahini sauce

Lemon Tahini Sauce

vannaspice
Vegetarian
The sauce is the boss! My favorite way to make sauces and dressings is to shake it in a mason jar to combine the ingredients thoroughly and easily store the leftovers.
5 from 1 vote
No cook - Prep ahead
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dips / Sauces
Servings 8 portions
Diet Vegetarian

Equipment

  • Jar

Ingredients
  

  • 1/4 cup Tahini
  • 1/2 Lemon
  • 1 Garlic Clove
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Turmeric
  • 2 tbsp Cold Water
  • 1 tbsp Honey

Instructions
 

  • With the flat edge of a knife, smear garlic + a pinch of salt to form a paste. This helps the garlic infuse into the dressing faster.
  • Combine remainder of ingredients into a mason jar and shake until combined
  • Add more water to thin as necessary.

Nutrition

Calories: 111kcalCarbohydrates: 9gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 297mgPotassium: 103mgFiber: 1gSugar: 5gVitamin A: 14IUVitamin C: 8mgCalcium: 28mgIron: 1mg
Keyword dairy free, dressing, no cook, sauce, vegetarian
Tried this recipe?Let us know how it was!

Simple Flat Bread Pizza

florencetheambulance
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0
Simple Flat Bread Pizza

This recipe is great if you want a quick meal, you could even use left-over pasta sauce to make it even quicker.

However if you feel like being a little more extravagant – why not make your own flatbread for the base. Only 2 ingredients required, recipe right here!

Simple Flat Bread Pizza

Vegan, Vegetarian
This is one of my favourite quick lunches to have in the van. Personally I love the simple margarita but you have endless options to add for additional toppings
5 from 1 vote
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Prep Time 5 minutes
Cook Time 12 minutes
Course Lunch
Servings 2
Diet Vegan, Vegetarian

Equipment

  • Oven

Ingredients
  

  • 3 tbsp Chopped Tomatoes
  • 1 tsp Tomato Puree
  • 1 tbsp Extra Virgin Olive Oil
  • 1/2 tsp Sugar
  • 1 Mozzarella
  • 2 Fresh Basil
  • 2 Flat Bread
  • Salt

Instructions
 

  • Pre heat your oven to a medium heat
  • Heat up a pan and add a splash of extra virgin olive oil
  • Add 3 tablespoons of chopped tomatoes, 1 teaspoon of tomato puree, 1/2 teaspoon of sugar and a sprinkle of salt
  • Give it a good stir and leave to simmer for about 5 minutes
  • Meanwhile, slice the mozzarella into thin slices
  • Take the first flatbread and place it on a board or plate
  • Spread evenly a good dollop of the tomato sauce and half of the mozzarella slices.
  • Sprinkle with the torn fresh basil
  • If you have room for two in your oven then prep the second pizza, if not cook the first pizza and prep the second whilst the first is cooking.
  • Each pizza will take around 5 – 7 minutes to cook.

Nutrition

Calories: 182kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 250mgPotassium: 101mgFiber: 1gSugar: 2gVitamin A: 61IUVitamin C: 2mgCalcium: 45mgIron: 1mg
Keyword fast food, italian, lunch, no prep, pizza, quick, tomato
Tried this recipe?Let us know how it was!

Bucatini all’amatriciana

vwt4_furbone_
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Bucatini all’amatriciana

Bucatini all’amatriciana

vwt4_furbone_
Meat Based
This italian sauce is an absolute classic. The chili gives it a little kick
5 from 1 vote
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Cook Time 20 minutes
Total Time 20 minutes
Course Dinner
Servings 2
Diet Meat Based

Ingredients
  

  • 320 g Pasta bucatini
  • 120 g Pork cheek or bacon
  • 1 Chili pepper
  • Extra virgin olive oil
  • pepper
  • 300 g Peeled tomatoes
  • 50 g Pecorino cheese
  • 1/2 cup white wine
  • Salt

Instructions
 

  • If you use fresh tomatoes, first boil them for a few moments in salted boiling water, drain and cool them under running water. After peeling them, remove the seeds and cut them into strips.
  • In a pan (preferably iron) heat the oil and add the bacon cut into strips about a couple of centimetres long. When it has started to melt add the chilli. Cook the bacon until it has browned, then add the white wine. Let it evaporate, drain the bacon and keep aside in the heat.
  • In the same pan put the crushed peeled tomatoes (or the fresh ones previously prepared), season with salt and cook for the cooking time of the pasta, which in the meantime you will have thrown into a saucepan with boiling salted water.
  • When it is almost cooked, add the bacon to the seasoning and remove the chilli pepper. Drain the pasta al dente and transfer it to the pan with the sauce. Off the heat, add the grated pecorino and season with pepper to taste.
  • Mix well and serve immediately, completing your amatriciana pasta with more pecorino

Nutrition

Calories: 932kcalCarbohydrates: 130gProtein: 41gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 69mgSodium: 563mgPotassium: 948mgFiber: 7gSugar: 10gVitamin A: 498IUVitamin C: 47mgCalcium: 363mgIron: 5mg
Keyword Easy, italian, pasta, pork, quick, tomato
Tried this recipe?Let us know how it was!

Spiced Red Lentil Mini Burgers

wonderlandfood
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Spiced Red Lentil Mini Burgers

Spiced Red Lentil Mini Burgers

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 12 minutes
Cook Time 23 minutes
Total Time 35 minutes
Course Dinner, Lunch
Servings 1
Diet Vegan, Vegetarian

Ingredients
  

  • 2 cup Cooked quinoa
  • 1 Cashews & sultanas
  • 2 tbsp Golden linseeds/ flaxseeds
  • 150 g Red lentils
  • 400 g Chopped tomatoes
  • 1/2 Water
  • 1 tsp Curry powder
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Sea salt
  • Ground pepper
  • 2 Grated carrots
  • 2 Garlic cloves
  • 1/2 tbsp Chickpea flour
  • 1/2 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.
  • 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.
  • 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.
  • 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.
Keyword lentil, nutritional yeast, quinoa
Tried this recipe?Let us know how it was!

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