Today was a very productive Sunday, I had brunch with a few of my favourite ladies, stopped at the in-laws for a quick chat and a cuddle with Nathan’s second cousin’s new baby girl, I dug up the ground in my veggie patch in preparation …
Tag: vegan blog
Earlier in the year I shared my go-to summer breakfast, vegan bircher muesli which is a staple for me in the warmer months (find the recipe here). However now that the leaves have fallen, the days have become incredibly short and I can literally see …
Let’s talk about lunch! This vegan no-tuna salad sandwich is a super easy, yummy and filling lunch option. It’s based off the idea of a tuna salad sandwich, sans tuna. The recipe makes enough for about three large sandwiches and the mixture stores really well in the fridge, so if you don’t feel up to eating three sandwiches in one sitting, good news; you can save some for the next day. This is a great option for an easy, tasty and portable work lunch. It can be served fresh or toasted in a sandwich press. Just a tip, if you are not a massive onion fan, make sure you take it light on the Spanish onion, a little goes a long way, you could substitute it for some garlic powder if you want minimise the onion or remove it all together.
If you are saving leftovers for the next day, just store the mixture in an airtight container in the fridge and only assemble the sandwich when you are ready to eat it to avoid your bread going soggy, no one likes soggy bread! I recommend using fresh, good quality sourdough bread for this one, it makes it that much more delicious.
As always, if you make any of my recipes and share them on social media, please tag me @kiahs.kitchen or #KiahsKitchen as I would love to see your creations.
The full recipe is below, for a printable PDF version, please click this link: Vegan no-tuna salad sandwich
Yield: 3 servings Prep time: 10 minutes Cook time: 2 minutes
1 tin chickpeas
2 small celery sticks
1 punnet mini roma tomatoes
1/4 small red onion
2 tbsp tahini
2 tsp mustard
1 tsp pure maple syrup
1 tbsp vegan mayo
1/2 a lemon
1 handful fresh rocket
Fresh sourdough bread
Salt and pepper to taste
Drain and rinse the chickpeas and add to a mixing bowl
Using a fork, roughly mash the chickpeas until there are no whole chickpeas but still chunks
Finely chop the celery sticks, spanish onion and pickled cucumbers and add to the bowl of mashed chickpeas
Cut each mini roama tomato into quarters and add them to the bowl
Add the tahini, mustard, maple syrup, vegan mayo and juice of the 1/2 a lemon to the bowl
Mix everything together well
Spoon mixture onto three large pieces of sourdough, sprinkle with salt and pepper to taste
Add fresh rocket to each and top with another piece of sourdough
Serve sandwiches fresh or toast in sandwich press for two minutes until the bread is golden and crispy
This recipe makes enough chickpea mixture for about three large sandwiches. The mixture stores in the fridge well in an airtight container for 2-3 days, so if you aren’t eating it all in one go, you can have it over a few days. Great idea for work lunches!
Wowweee it’s getting freezing in Melbourne! I absolutely love autumn, the colours, the leaves falling, the crisp air, the beautiful fog and mist sitting across country paddocks early in the morning. During these cool Autumn days, soup becomes a staple in my household, I could …
It’s been a hot minute since I have posted here, sorry about that folks! To make up for it, I have for you a delicious, comforting and super easy lentil spaghetti bolognese! This recipe is packed full of nutrients and flavour, perfect for those cool autumn nights we are currently experiencing here in Melbourne. This recipe makes a lot so why not have some friends around, crack open a bottle of red wine and have a night in! Otherwise, this meal keeps really well in the fridge or freezer making it a perfect meal prep option.
As always, if you make any of my recipes and share them on insta, please tag me @kiahs.kitchen or use the hashtag #kiahskitchen – I would love to see how it turns out.
Vegan Lentil Spaghetti Bolognese
Delicious, very easy and very filling! This Vegan Spaghetti Bolognese is sure to satisfy anyone.
- 2 400ml cans of brown lentils drained & rinsed
- 2 medium carrots peeled
- 2 stalks celery washed
- 300 grams swiss brown mushrooms cleaned
- 3-4 cloves garlic skin removed
- 1 whole brown onion peeled & quatered
- 1 cup frozen green peas
- 1/4 tsp red chilli flakes
- 1 tbsp dried oregano
- 1 tbsp dried parsely
- 1 cup vegetable stock
- 1 jar organic tomato pasta sauce
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 packet spaghetti
- 1 pinch salt & pepper to taste
- 1 pinch nutritional yeast for serving
- 1/4 cup fresh parsley for serving
Fill a large pot with water and set on high heat to bring to the boil
In food processor, pulse the onion until finely chopped
Heat olive oil in large non-stick pan on medium-high heat
Add chopped onion to the pan, sauté until golden
Add the whole garlic cloves to the food processor and pulse until finely chopped, add to the pan with the onion and sauté for a further minute or so
Chop the carrots into a couple of large chunks and add them to the food processor, pulse until finely chopped, add to the pan with the onion and garlic
Chop the celery into a couple of large chunks and add them to the food processor, pulse until finely chopped, add to the pan
Finally, add the mushrooms to the food processor, pulse until roughly chopped, then add to the pan
Stir vegetables over a medium heat for a minute further
Add the rinsed brown lentils, the vegetable stock, the pasta sauce, the tomato paste and the dried herbs/chilli flakes to the pan
Stir contents well to combine and season with salt and pepper as desired
Bring Bolognese sauce to a boil and then immediately reduce to a simmer
Cook for 20 minutes, stirring occasionally
With 10 minutes to go, add the spaghetti to the boiling water with a generous amount of salt and cook according to packet instructions
Add the frozen peas to the bolognese sauce and stir well
When the spaghetti is cooked to your liking, drain and divide among 4-6 bowls (depending on desired serving size)
Spoon the bolognese sauce evenly over the pasta
Top each serving with nutritional yeast and fresh parsley leaves
Serve immediately and enjoy!
If you do not have a food processor, chop all vegetables by hand before you commence cooking.
For ultimate freshness, leftovers should be refrigerated in an airtight container and consumed within 2-3 days, or frozen for up to 1 month.