Vegan West African Peanut Stew

Vanlife Eats
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Vegan West African Peanut Stew

Packed with the flavours of Africa, a ton of veggies, a hint of chilli and the tang of lemon, this delicious bowl will just explode in your mouth. Somehow this hearty and delicious vegan stew works well in both the wintertime and the summertime.

vegan african stew campervan recipe

Vegan West African Peanut Stew

Vegan, Vegetarian
Its hearty and warming yet vibrant and tangy. This is our take on a Vegan West African Peanut Stew.
5 from 1 vote
One-pan – Stove top meal
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Servings 4 Vanlifers
Diet Vegan, Vegetarian

Equipment

  • 1 Large Saucepan
  • 1 Manual Blender

Ingredients
  

  • 1 tbsp Sunflower Oil
  • 400 g Chopped Tinned Tomato 1 Tin
  • 400 g Black Eyed Peas 1 Tin drained (alternatively use chickpeas)
  • 2 Sweet Potatoes Large and cut into smallish bite sized pieces
  • 2 tbsp Peanut Butter Smooth
  • 2 Cups Spinach
  • 2 Fresh Chillies Your preference of heat
  • 1 Cup Vegetable Stock
  • 1/2 Cup Fresh Coriander
  • 2 Spring Onions Chopped
  • 1/2 Lemon Juice of

Paste

  • 2 Onions
  • 1 tsp Fresh Ginger
  • 1 tsp Paprika
  • 2 tsp Ground Coriander
  • 1 tsp Ground Fenugreek
  • 1 tsp Cumin
  • 2 Garlic Cloves
  • 1 tsp Salt

Instructions
 

  • Using a manual food blender finely blitz up all the paste ingredients.
  • Heat a little oil in a pan and add the blitzed paste and cook for 5 minutes stirring often. Meanwhile peel and chop your potatoes.
  • Add the chopped sweet potatoes to the pan along with the tin of tomatoes, the tin of black eyed peas, the cup of vegetable stock and the peanut butter. Give it a good stir. Put the lid on the pan.
  • After 10 minutes add the sliced chillies and return the lid to the pan.
  • After a further 10 minute (25 minutes cooking so far) add the sliced spring onions, the spinach, a handful of shopped coriander and squeeze half a lemon into the mix. Season with salt and pepper and return the lid for a further 5 minutes cooking.
  • Serve generously in bowls with some flat breads.

Notes

Perfect for saving some for tomorrows lunch! 

Nutrition

Calories: 379kcalCarbohydrates: 65gProtein: 15gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 1069mgPotassium: 1319mgFiber: 15gSugar: 18gVitamin A: 18252IUVitamin C: 64mgCalcium: 152mgIron: 6mg
Keyword peanut, spinach, Stew, sweet potato
Tried this recipe?Let us know how it was!

Malfatti – Spinach and Ricotta Dumplings

Vanlife Eats
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0
Malfatti – Spinach and Ricotta Dumplings

Originating from Tuscany, Italy these dumplings are incredibly delicious. Really quite easy to throw together and can be served in a buttery sauce, stock or tomato sauce.

Italian Campervan Recipes

Malfatti – Spinach & Ricotta Dumplings

Vegetarian
This is an authentic Tuscan dish that we have adapted for the van. It's simple quick and easy and very delicious! Malfatti means badly made in Italian but they are yummy none the less!
5 from 1 vote
10 Ingredients or less
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Servings 2 Vanlifers
Diet Vegetarian

Equipment

  • 1 Skillet Pan
  • 1 Manual Blender
  • 1 Small bowl to mix

Ingredients
  

  • 200 g Fresh Spinach
  • 150 g Ricotta Cheese
  • 1/2 Cup Plain Flour plus extra for dusting
  • 1 Egg
  • 1/2 Slice Bread
  • 1/2 Cup Parmesan Cheese
  • 1 Pinch Nutmeg Finely Grated
  • 1 tsp Salt
  • 1/2 tsp Pepper 
  • 1 tbsp Butter

Instructions
 

  • Add the 200g of Spinach to your skillet pan and cook the spinach for a few minutes until its all wilted. Do not let it stick to the bottom!
    Drain and press out as much liquid as possible and leave aside to cool.
  • Add the Ricotta, Parmesan, flour and the egg to a bowl and mix it all up.
  • Once the Spinach has cooled add it the manual blender along with half a slice of bread and blitz it all up.
    Add this to the bowl and mix everything together. Season with salt and pepper and a pinch of nutmeg
    You should have a sticky but firm mixture that you can roll into balls. Add more flour if need be.
  • On your tray sprinkle a little flour. Take a tablespoon of mixture and roll into little balls or mini sausage shapes. Make sure they have a light dusting of flour.
    The balls should feel slightly firm and yet not too wet.
  • Add to a pan a shallow amount of water (enough to cover most of the dumpling) and bring to a simmer.
    Add the Malfatti dumplings and simmer for about 7 minutes.
  • Drain a little of the water but leave a little a drizzle in the pan and add a good knob of butter. Coat the dumplings and serve 3 or 4 in each bowl.
  • Enjoy!

Notes

These are also delicious in a tomato sauce!

Nutrition

Calories: 558kcalCarbohydrates: 52gProtein: 33gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 137mgSodium: 2060mgPotassium: 727mgFiber: 4gSugar: 1gVitamin A: 10142IUVitamin C: 28mgCalcium: 830mgIron: 6mg
Keyword dumplings, italian, ricotta, spinach
Tried this recipe?Let us know how it was!

Vegan Bhaji Burgers With Piquanté Chutney

Vanlife Eats
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2
Vegan Bhaji Burgers With Piquanté Chutney

Break away from the standard fake meat vegan burgers and try our crispy onion bhaji burgers. The Piquanté chutney is just so morish!

vegan bhaji burger recipe

Bhaji Burgers With Sweet Piquantè Pepper Chutney

Vegan, Vegetarian
We wanted to make an amazing vegan burger without any "fake" meat so we improvised and came up with this incredible vegan burger alternative.
5 from 1 vote
Leftovers – No water – One-pan – Quick cook – Stove top meal
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Lunch
Servings 2 Vanlifers
Diet Vegan, Vegetarian

Ingredients
  

Bhaji Burgers

  • 1 Red Onion
  • 1 Yellow Onion
  • 1 Sweet Potato Small or use half
  • 1 Cup Gram Flour
  • 1 tsp Ginger
  • 1 tsp Turmeric
  • 1 tsp Cumin
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 2 tbsp Avocado Oil
  • 1 Handful Coriander Chopped
  • 2 Vegan Buns

Piquanté Pepper Chutney

  • 3 Tomatoes Baby plum or Cherry
  • 1 tbsp Piquanté Peppers The Jared pickled type
  • 1 tbsp Tomato Ketchup

Instructions
 

Bhaji Burgers

  • Long grate or thinly slice the red and yellow onion into a bowl. Use a tea towel or thick kitchen roll to dab dry it as much as possible. You don't want it to be too wet.
  • Grate the Sweet Potato into the mixture.
  • Add 1/2 cup of Gram Flour, 1 tsp of Cumin, chopped Coriander,1 tsp of Turmeric, salt and pepper and with your hands mix it all together and form 2 large patties.
  • Heat some oil in a pan (I use avocado oil) and shallow fry the 2 patties on each side for about 5 minutes until golden brown on each side. Whilst frying make the Piquanté Chutney

Piquanté Chutney

  • Using your manual blender add 3 baby plum or cherry tomatoes, 1 tablespoon of pickled Piquanté peppers and 1 tablespoon of Tomato Ketchup. Give it a rough chop in the blender.

Construct the Burgers

  • Build your burgers with your favourite fillings. Ours were as follows:
    *Seeded Vegan Burger Buns
    *Bhaji Burgers
    *Piquanté Chutney
    *Mixed Salad Leaves
    *Sliced Gerkins

Nutrition

Calories: 908kcalCarbohydrates: 136gProtein: 36gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 12gSodium: 1515mgPotassium: 2200mgFiber: 22gSugar: 32gVitamin A: 17821IUVitamin C: 39mgCalcium: 230mgIron: 12mg
Keyword burgers, vegan
Tried this recipe?Let us know how it was!

Quirky Flatbreads

Vanlife Eats
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0
Quirky Flatbreads

Here it is! The recipe for the flatbreads we made at Camp Quirky. We make these nearly every day in van. It only take a s few minutes to knock up the dough and whilst taking the dog out for her morning walk we leave the dough to prove.

These flatbreads are extremely versatile and just about any herb can be added for flavour depending on what you are serving them with. We often like them with just butter for a yummy and filling breakfast.

Campervan bread recipe

Quirky Flatbreads

Vegetarian
We make these almost every day in the van. Simple recipe with basic ingredients and far better than any you can buy. Also who doesnt love the smell of warm bread?
5 from 1 vote
10 Ingredients or less – Leftovers – One-pan – Open fire – Quick cook
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Proving Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Dinner, Lunch, Side Dish, Snacks
Servings 6 Flatbreads
Diet Vegetarian

Equipment

Ingredients
  

  • 500 g Plain Flour
  • 1 tsp Salt
  • 2 tbsp Dry Active Yeast
  • 150 ml Hot Water
  • 150 ml Milk
  • 3 tbsp Olive Oil
  • 1 Handful Herb of your choice Maybe add grated garlic :)

Instructions
 

  • In a large mixing bowl add 500g of Plain Flour, 1tsp of Salt and 2tbsp of Dry Active Yeast. Combine it all together with a fork.
  • Cautiously Add 150ml of cold milk to 150ml of hot water to result in a warm liquid. Add the liquid to the flour and roughly mix it taking care not to make it overly wet.
  • Add 3tbsp of Olive Oil and then knead the dough for about 3 minutes. It should result in a springy dough that bounces back when pressed.
  • Sprinkle a little water on to the dough and cover with a tea towel. Leave in a warm place like on your dashboard.
  • Leave to rest for at least 1 hour, so go for a walk and explore.
  • By this time the dough will be about double its size. Turn it out on to a lightly floured surface and divide into 6 balls.
    Oh and heat your pan to a medium heat.
  • Flatten one of the dough balls out to a disc about 7-8cm in diameter and 1cm thick.
    Place it onto the hot pan and dry fry each side for about 4-5 minutes. The flatbread will form bubbles. Ideally 3 or 4 large bubbles.
    Whilst cooking prepare the next flatbread.
  • Coat each finished bread with melted butter or herbs. We like to use a sprinkle of paprika and some finely chopped parsley.

Notes

Experiment with your favourite topping such as pressing grated garlic into the dough before frying.

Nutrition

Calories: 385kcalCarbohydrates: 65gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 401mgPotassium: 140mgFiber: 3gSugar: 1gVitamin A: 41IUVitamin C: 1mgCalcium: 45mgIron: 4mg
Keyword bread, flour
Tried this recipe?Let us know how it was!

Lemon drizzle Omnia cake

Vanlife Eats
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Lemon drizzle Omnia cake

This lemon drizzle cake baked in an Omnia oven, looks beautiful at any meet-up. It’s ideal with a cup of tea & it’s hard to only eat 1 slice. Deliciously moist and sticky without being too sharp. This lemon drizzle is one you just have to try! It can be baked in a conventional oven also if an Omnia isn’t available.

We would always recommend baking cakes in the silicone mould when using the omnia. If you do not have one you will need to line the oven well. The mould makes the lemon drizzle a lot less messy too!

If you make this lemon drizzle omnia cake be sure to rate it below!

lemon drizzle Omnia

Lemon Drizzle Omnia Cake

Vegetarian
We made this delicious, moist lemon drizzle cake to celebrate Vanlife Eats second birthday! It was the perfect way to celebrate the start of Summer.
5 from 1 vote
10 Ingredients or less – Stove top meal
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Baking, Dessert
Servings 10 vanlifers
Diet Vegetarian

Equipment

Ingredients
  

For the cake

  • 1 cup unsalted butter
  • 1 cup caster sugar
  • 4 eggs
  • 1 cup self-raising flour
  • 2 lemons (zest)

For the topping

  • 2 lemons (juice)
  • 2/3 cup caster sugar
  • edible wildflowers (dried or fresh)

Instructions
 

For the cake

  • Start by pre-heating the Omnia on the hob. This will help get a good rise on your cake.
  • Add the cup of butter & cup of sugar and beat together until pale and creamy.
  • Add the eggs one at a time and mix through slowly.
  • Add in the cup of flour and combine.
  • Add in the lemon zest and mix through without over beating.
  • Add mixture to the silicone insert & place into the Omnia.
  • Keep over a high heat for 2-3 minutes and then drop down to a low/medium flame. Bake for 50 minutes or until cooked & a knife/skewer comes out of the mixture clean.
  • If possible remove the silicone insert from the Omnia to help the cooling process & mix up the drizzle.

For the lemon drizzle

  • Squeeze the juice of the 2 zested lemons into a bowl and add the 2/3 cup of sugar. Mix together to form a thick sticky drizzle.
  • Prick the cake all over with the top with a fork and slowly spoon the majority of the drizzle over the top of the cake, and leave to cool fully in the mould.
  • When cool tip the cake out and slowly drip the remaining drizzle down the side of the cake, add the flowers to the top for decoration.

Notes

If you have an oven in your van, bake at Gas Mark 4 for a similar time

Nutrition

Calories: 374kcalCarbohydrates: 46gProtein: 4gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 114mgSodium: 29mgPotassium: 103mgFiber: 2gSugar: 34gVitamin A: 672IUVitamin C: 23mgCalcium: 29mgIron: 1mg
Keyword Cake, Lemon, omnia, stove top, summer
Tried this recipe?Let us know how it was!
@vanlifeeats

It’s our second birthday, 2 years since we launched vanlifeeats.com #happybirthday #lemondrizzle #vanlife #vanlifeeats #ukvanlife #vanlifeuk

♬ Birthday – Anne-Marie

Pumpkin Donuts

Vanlife Eats
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Pumpkin Donuts

When we saw @thedornstroms had made pumpkin donuts in their van, we knew we HAD to have the recipe on our website. As if donuts weren’t good enough, this cinnamon pumpkin recipe just took them to the next level! If you have an oven in your van then this donut recipe is a must try! They used the original recipe from Brooklynfarmgirl.com and adapted it slightly for their van. All the ingredients can be mixed in one bowl so less washing up! This recipe makes 12 donuts

Pumpkin donuts

Pumpkin Donuts

@thedornstroms
Vegetarian
Donuts in a van, is that even possible? They sure are and these pumpkin donuts are so good you are going to want to make them all year round!
5 from 1 vote
30 minute meal – Tinned food
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Baking, Dessert
Servings 12
Diet Vegetarian

Equipment

  • Oven
  • Donut baking tray

Ingredients
  

For the donuts

  • 1/4 cup vegetable oil
  • 2 eggs
  • 3/4 cup sugar
  • 3/4 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp vanilla
  • 1 cup all purpose flour

For the sugar coating

  • 3 tbsp sugar
  • 2 tsp cinnamon

Instructions
 

  • Preheat the oven to 350F, gas mark 4
  • Add all the ingredients for the donuts except the flour into a bowl. Mix until combined.
  • Gradually stir in the flour and keep mixing until nice and smooth.
  • Fill each section of the silicone donut tray 3/4 of the way.
  • Place in the centre of the pre-heated oven for 15-17 minutes.
  • Remove from the oven and leave to cool for 5 minutes, or until cool enough to handle.
  • While waiting, mix the sugar and cinnamon together for the sugar coating.
  • Place the donuts in the mixture one at a time and cover with the sugar.

Nutrition

Calories: 115kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 144mgPotassium: 56mgFiber: 1gSugar: 16gVitamin A: 2424IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Keyword autumn, autumn recipe, autumnal, comfort food, donuts, pumpkin
Tried this recipe?Let us know how it was!

Smoky, spicy one pan chicken

Vanlife Eats
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0
Smoky, spicy one pan chicken

Us vanlifers love a one pan recipe. It’s handy if you only have one hob, and it also saves on washing up. What’s not to love? This recipe of smoky, spicy one pan chicken is a favourite of @campervancodgers. The great thing about this recipe is that you can adjust the spices to your tastes making it suitable for all. If you would like to make this a vegetarian or vegan option just change the protein option to tofu / jackfruit / halloumi / quorn etc

Smoky spicy chicken with garlic ciabatta

Smoky, spicy one pan chicken and rice

Campervancodgers
Meat Based
A one pan meal which can be made vegan with a substitute like jackfruit. This meal is quick and easy ideal for vanlife cooking and delicious served with a garlic ciabatta. Can be as spicy as you like or use less to make it a little milder. Chuck it all in one pan and wait for the yumminess!
5 from 1 vote
30 minute meal – One-pan – Stove top meal
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Servings 4 people
Diet Meat Based

Equipment

Ingredients
  

  • 4 Chicken breasts Can use Jackfruit as a substitute
  • 3 handfuls Basmati rice
  • 1 Orange pepper
  • 1 Red pepper
  • 1 tbsp Smoked paprika
  • 1 tbsp Cayenne pepper powder
  • 1 tbsp Chilli powder
  • 2 Onions
  • 500 ml Vegetable stock
  • 20 Cherry tomatoes
  • 1 tbsp Olive oil

Instructions
 

  • Chop 2 onions into large chunks
  • Chop the peppers into slices
  • Cut chicken breasts or jackfruit into chunks
  • Add oil to a large wok
  • Lightly fry the chicken
  • Add onions and fry for a few mins
  • Add the spices
  • Once spices stirred in add the peppers and fry until the juices start to come out.
  • Add two to three palmfuls of basmati rice..
  • Once the rice has soaked up the juice add 500ml of vegetable stock and bring to boil and reduce to simmer.
  • Have more water to hand and top up if necessary to have a bit of sauce left once the rice is cooked.
  • Add the cherry tomatoes stir in then serve after couple of minutes
  • I serve with garlic ciabatta done in the ridgemonkey

Nutrition

Calories: 365kcalCarbohydrates: 17gProtein: 51gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 145mgSodium: 811mgPotassium: 1332mgFiber: 4gSugar: 8gVitamin A: 4589IUVitamin C: 103mgCalcium: 50mgIron: 3mg
Keyword Family friendly, gluten free, Simple
Tried this recipe?Let us know how it was!

Raw carrot cake with cacao glaze

Vanlife Eats
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0
Raw carrot cake with cacao glaze

This recipe is vegan, and requires zero cooking! Great option for those looking for a sweet treat with limited cooking facilities. A super tasty recipe that vanlifers @where.is.hummus have shared with us all!

close up of raw carrot cake

Raw carrot cake with cacao glaze

where.is.hummus
Vegan
Delicious and easy to make. Made with raw ingredients and vegan too!
5 from 2 votes
10 Ingredients or less – Less washing-up – No cook
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Servings 4
Diet Vegan

Equipment

  • Grater

Ingredients
  

  • 400 g Carrots grated
  • 90 g Coconut flour or flakes
  • 150 g Almonds finely grated
  • 10 Soft dates blended
  • 2 tbsp Lemon juice
  • 1/2 tsp Ground cinnamon

Cacao Glaze

  • 3 tbsp Cacao Powder
  • 3 tbsp Coconut Oil
  • 2 tbsp Agave Syrup

Instructions
 

  • Add all ingredients together in a bowl and mix.
    ingredients for raw carrot cake
  • Press firmly into your tub of choice.
  • Mix the ingredients for the cacao glaze together. Then add to the top of the cake mixture.
  • Refrigerate for 2 hours. Then slice and serve!
    Raw carrot cake in tub

Nutrition

Calories: 534kcalCarbohydrates: 55gProtein: 13gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 119mgPotassium: 778mgFiber: 19gSugar: 26gVitamin A: 16710IUVitamin C: 12mgCalcium: 150mgIron: 3mg
Keyword Cake, Carrot, dessert, raw, vegan
Tried this recipe?Let us know how it was!

Chorizo & Mash

Vanlife Eats
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2
Chorizo & Mash

A quick and easy recipe to cook in your campervan and so delicious! You’ll love how the Chorizo sausage leaks all the flavour into the mash

chorizo-sweet-potato-mash-campervan-recipe

Chorizo and Sweet Potato Mash

Meat Based
Simple low ingredient recipe for your campervan here. By coking the sweet potato in the rich juices of the chorizo you get the most delicious rich mash.
5 from 2 votes
10 Ingredients or less – Less washing-up – One-pan – Stove top meal
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Course Dinner, Lunch
Servings 2 Vanlifers
Diet Meat Based

Equipment

Ingredients
  

  • 225 g 1 Chorizo Sausage
  • 500 g 2 Sweet Potatos/Yams
  • 125 g Asparagus Tips
  • 1 tbsp Butter
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 Cup Water
  • 1 tbsp Olive Oil

Instructions
 

  • Peel the 2 sweet potatoes and cut into small chunks. (sugar cube sized)
  • Take the chorizo sausage and stab it with a fork all over
  • In a medium heat skillet pan place the sasuage and scatter the potato cubes around it. Drizzle with oil and cook for about 10 minutes making sure the potato browns but not burns.
  • Flip the sausage over. It should be chard brown and cripsy on the heated side.
  • Turn over all the potato cubes making sure they are browned but not burnt.
  • Take a cup of water and pour it over the sausage and potato and then place the lid on the skillet.
  • After 5 minutes lift the lid and place the Asparagus tips on top of the mixture. Add a table spoon of butter and cook for a further 5 minutes. The potato should be soft when poked with a fork. The liquid should be evaporated but if not leave the lid off and cook for a further few minutes if necessary.
  • Place all the potato in a small sharing bowl (or decant into 2 bowls), season with salt and pepper and use a fork to mash it all up.
  • Take the Chorizo sausage and slice it into peices. Place the sausage on top of the potato.
  • Serve with an equal split of the asparagus tips.

Nutrition

Calories: 602kcalCarbohydrates: 72gProtein: 16gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 94mgSodium: 2312mgPotassium: 2175mgFiber: 12gSugar: 2gVitamin A: 1562IUVitamin C: 67mgCalcium: 88mgIron: 4mg
Keyword 10 ingredient or less, chorizo, mash, sweet potato
Tried this recipe?Let us know how it was!

Chicken Brie Bombs

Vanlife Eats
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0
Chicken Brie Bombs

A campervan chicken recipe that explodes in your mouth with flavour and ooze a delicious creamy brie sauce!

campervan recipe chicken brie bombs

Chicken Brie Bombs

Meat Based
These aren't just explosive because of the cheesy middle. The eruptions continue on your tastebuds as the zing and tang leave you salivating for more!
5 from 1 vote
10 Ingredients or less – 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 Vanlifers
Diet Meat Based

Equipment

Ingredients
  

  • 6 Chicken Thighs Boneless and skinless
  • 400 g Tinned Tomatoes Cherry Tomatoes
  • 6 Bacon Rashers Large
  • 100 g Brie Cheese
  • 1 tbsp Tomato Paste
  • 1 Splash Red Wine
  • 1 Bunch Basil Leaves Chopped
  • 1 Garlic Clove Grated or Minced
  • 1 Salt
  • 1 Pepper

Instructions
 

  • Cut the Brie into 6 cubes.
  • Open up the 6 chicken thighs (slice them to open further if they are too thick) and place the Brie cube into the center. Close up the thigh around the cheese as tightly as you can.
  • Wrap a rasher of Bacon tightly around the chicken thigh making sure the wider part of the rasher closes up the underneath of the chicken thigh. Repeat this with all the thighs.
  • Pre-heat a skillet pan on a medium / high heat and then place all 6 chicken brie bombs into the pan top side down.
  • Whilst the chicken cooks.. empty the tinned tomatoes into a bowl and add the minced garlic, tomato paste and a little salt and pepper.
  • Turn the chicken over in the pan. You should have a nice brown and almost burnt top to the chicken.
  • Add a splash of red wine (just a little) to the pan. This will deglaze the pan and bring in all the flavour that is stuck to the pan. Let the alcohol cook off for around 5 minutes.
  • Next pour over your bowl of tomato sauce, turn down the heat and place a lid on top. Cook for 20 minutes.
  • Chop some fresh Basil leaves.
  • After 20 minutes remove the lid and add in the chopped Basil leaves. Leave the lid off and cook for another 15 minute. (you may need to turn up the heat so that the tomatoes simmer).
  • Serve 2-3 chicken brie bombs each., drenched in the sauce. We like it with rice.

Notes

Optional, serve with rice

Nutrition

Calories: 2520kcalCarbohydrates: 38gProtein: 155gFat: 194gSaturated Fat: 66gPolyunsaturated Fat: 33gMonounsaturated Fat: 78gTrans Fat: 1gCholesterol: 852mgSodium: 2680mgPotassium: 3188mgFiber: 9gSugar: 20gVitamin A: 2701IUVitamin C: 43mgCalcium: 411mgIron: 12mg
Keyword Brie, cheese, chicken, gluten free
Tried this recipe?Let us know how it was!
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