Vegan Bean Chilli with Soy Chorizo

This chilli is a bit different to what I normally make as I tend to avoid mock meats and favour whole foods. Saying that, I always really enjoyed Chorizo prior to becoming Vegan so I was eager to see what the plantbased alternative had to offer.

It is safe to say to that I really enjoyed it which led me to experiment with different ways in which to incorporate it into meals. The favourite addition of the Chorizo was in my homemade Bean Chilli. It added an exciting new flavour and really enhanced the taste. We love it and sure your going to love it too!

Bean Chilli has got to be one of my all time favourite meals. Me and my daughter never seem to get bored of it! I’m always trying to find new and interesting ways to mix it up and keep it exciting.

This recipe can be made without the Soy Chorizo and is still AMAZING! If not more, depending on your taste.

Black, Kidney, Pinto and aduza beans are all a great source of Iron. Combining these with tomatoes makes for a hearty meal that will nourishes you from the inside out.

Beans are well known for there high iron content and can be a staple for those who can tolerate them. The black bean provides the most Iron of all the beans providing 4.6–5.2 mg per cup cooked. Averaging about 28% of your daily intake!

This is a great mid week meal that is ideal for kids too! Just remember to go easy with the chilli powder otherwise you may get some water requests!

Homemade Vegan Bean Chilli with Soy Chorizo

Course Main Course
Cuisine Mexican
Keyword vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Homemade Vegan

Ingredients

  • 1 Red or white Onion
  • 2 cloves Garlic
  • 50 g Mushrooms
  • 1 tbsp Mild Chilli powder add more to preference as this is for a mild chilli
  • 1 tbsp Cumin
  • 50 g Sweetcorn
  • 1 tin Kidney Beans drained and rinsed
  • 1 tin Mixed beans drained and rinsed
  • 75 g Soy Chorizo
  • 2 tins Chopped tomatoes
  • 1 handful Fresh Corriander
  • 1 tbsp Tamari Sauce opt
  • 1 tbsp Tomato Puree

Instructions

  1. Chop the onion, garlic and mushrooms finely.

  2. Fry the onions and garlic for 1-2 mins on a low to medium heat using preferred oil or water.

  3. Add the mushrooms, chorizo, cumin and chilli powder to the pan and fry for 2 mins.

  4. Add the chopped tomatoes, beans, sweetcorn, tomato puree and tamari sauce to the pan and bring to a boil.

  5. Once brought to boil reduce heat, add fresh coriander and simmer for 5-10 mins

  6. Season to your taste and serve with some rice, salad, baked sweet potato or even toast

Recipe Notes

Store in an airtight container for up to 3 days. Freeze for up to 6 months.

**For EXTRA heat add some fresh green chilli**

Vegan Cream of Leek and Potato Soup

Soups have always been one of my favourite meals to have. Especially Leek and potato soup! This is just like winter in a bowl for me and takes me way back to my childhood. Most likely why, this has always been a comfort food of mine.

Safe to say that has not changed since becoming Vegan. Normally the recipe I would use would contain animal products but once you get into the swing of things its not hard to replace the ingredients you once used to use in your favourite foods.

Not only is this soup really comforting, it’s delicious too! This is the one soup I know I can always make and a second helping is always requested. So make sure you make enough!

Vegan Cream of Leek and Potato Soup

Course Soup
Keyword soup, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Homemade Vegan

Ingredients

  • 1 medium Onion
  • 3 Garlic Cloves
  • 2 medium Leeks
  • 1 tbsp Vegan Butter
  • 1 Litre Vegan stock
  • 3-4 medium White potatoes
  • 100 ml Plant based milk or cream
  • 1 tbs mixed herbs

Instructions

  1. Melt vegan butter in a large saucepan on a low heat.

  2. Chop onion, garlic, leeks and add to the saucepan. Sautee for 3 mins.

  3. Add the potatoes diced and peeled if you prefer. Add mixed herbs and sautee for further 3 minutes. 

  4. Add the vegetable stock and stir thoroughly. Bring to a boil and reduce to a simmer.

  5. Cook on a low heat for around 15-20 mins until the potatoes are soft.

  6. When cooked blend the soup and return to the heat adding the plant milk. Heat for 2 mins and serve. 

Recipe Notes

Keep stored in the fridge in an airtight container for up to 3 days. Store in the freezer for up to 6 months 

Very Berry Coconut Crumble (GF)

DSC_0594This aptly named very berry coconut crumble is bursting with plant-based amazingness! This light and fruity dessert is so easy to make and is the perfect vegan and gluten free alternative to traditional crumbles.

I use Coconut flour in place of wheat flour, meaning that if you do have in intolerance this will surely tick all of your boxes. Not only is coconut flour a healthier alternative, it works so well with these crumbles. It has a very fluffy and light texture with a slight hint of coconut which comes together really nicely with the sweetness of the fruit.

Really simple. This dessert is a guilt free, treat that everyone can enjoy!

Very Berry Coconut Crumble (GF)

Servings 2
Author Homemade Vegan

Ingredients

  • 3 cups mixed frozen berries
  • 2 tbs maple syrup
  • 1 tbs lemon juice
  • 1 tsp cornflour
  • 50 g Vegan butter or coconut oil
  • 60 g Demerera or Coconut sugar
  • 1/2 cup coconut flour

Instructions

  1. Defrost the berries in saucepan on a gentle heat. 

  2. Add lemon juice, maple syrup and cornflour. Cook for a further 5-10 mins until mixture has thickened. 

  3. preheat the oven to 190c (fan).

  4. Mix the coconut flour, sugar and butter together in a bowl until mixture is crumbly and fluffy.

  5. Transfer cooked berries to an oven dish and cover with the crumble mixture.

  6. Cook for 10-15 mins, until crumble is a golden brown. 

Recipe Notes

Serve with Vegan Custard or cream 

Spinach and Mushroom Chickpea Omelette

This Spinach and Mushroom chickpea omelette is such a hit with my toddler right now and is the perfect way to get her to eat some greens that aren’t blended! If you have children you will probably know the struggle!

Ready within 15 mins it is also a quick and easy whole foods breakfast that you could easily take with on the go!

There may be certain foods that you may think about from time to time when you make the switch to a Vegan diet. Over time I can assure you that most of, if not all food cravings for non vegan items will completely diminish over time.

That being said it’s great to explore with plant based versions of our once favourite foods. This Vegan Omelette doesn’t exactly taste like eggs which I think is a great thing as I don’t particularly want it too! I have read and heard so much about black salt for adding that “eggy” flavour to dishes. So if you would like it to taste like that I would recommend using some of that 🙂

A fresh and tasty breakfast that you can whip up with minimal effort. High in protein the chickpea flour provides us with that kickstart we need to fuel us for the day ahead.

One of my favourite ingredients, chickpea flour is extremely versatile and I use it to create all sorts of great stuff! It often goes by other names so if your not familiar with it, it may because it’s known as Gram flour or Besan where you are! It’s a must have vegan cupboard filler! Naturally gluten free and boasting a range of vitamins and minerals you will be sure to fall in love with this flour!

For further nutritional information on the chickpea flour check here!

If you make this or any of the recipes I have shared. Come show off your creations with us on the Homemade Vegan Facebook group! Join here at Homemade Vegan-recipes and support 🙂

Spinach and Mushroom Chickpea Omlette

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 4 tbs Chickpea flour
  • 4 tbs Nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • Pinch of nutmeg
  • 6 tbs oat milk
  • 8 tbs water
  • 3-4 small mushrooms
  • 1/2 red pepper
  • 1/2 red onion
  • 1 clove garlic
  • Handful of fresh or frozen spinach
  • 1-2 tbs Fresh chives to garnish

Instructions

  1. Chop the onion, garlic, mushrooms and red pepper finely.
  2. Add to a pan of oil or water and sauté for 5 mins.
  3. In a jug add sieved chickpea flour, nutritional yeast, turmeric, garlic powder, nutmeg, pink salt and mix well.
  4. Slowly add the oat milk and water stirring thoroughly to ensure there are no lumps. (I normally just blend the mixture for quickness).
  5. In a separate non stick pan add a tsp of preferred oil or water and allow to warm up on a low to medium heat.
  6. Add the chickpea mixture to the pan.
  7. Stir in fresh or frozen spinach into the sautéed veg and transfer onto the top of the chickpea mixture.
  8. Cook on a low heat for 5 mins
  9. Then finish the top under the grill. I normally have my grill on 200c and takes it take few minutes. You could add some vegan cheese on top for good measure if that's your style! I garnished mine with fresh chives. 

Vegan Hazelnut Surprise (gf)

This no bake dessert is really simple to make and doesn’t take that long if you prep all the ingredients before you start making it.

I had a hard time naming this dessert. It has a nutty base similar to that of cheesecake, a sweet layer of date caramel and a creamy layer of hazelnut dark chocolate.

I discussed it with family members and “hazelnut surprise” came about. Mainly because they were surprised at how something that was vegan and healthy was so tasty! Not to mention the delightful hazelnut flavour! Somehow it just fit.

This creation is sure to wake up your tastebuds! It also makes for the perfect snack for anyone on the go!

You can add extra health boosting ingredients to the base as well. My favourite is hemp hearts. A great source of Omegas and other important nutrients.

I normally make my own oat cream but it can be bought in store too! Here is the recipe for homemade oat cream- https://homemadevegan.blog/2018/01/25/homemade-vegan-oat-cream/

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

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Vegan Hazelnut Surprise (gf)

Course Dessert
Servings 10
Calories 176 kcal

Ingredients

  • 1 cup of hazelnuts
  • 1/2 cup of walnuts
  • 1/2 cup of gf oats
  • 14 sayer dates or 7 medjool dates
  • 1/2 cup of oat cream
  • 50 g dark chocolate

Instructions

First layer

  1. Add walnuts, half of the hazelnuts, Oats and 4 sayer dates (or 2 medjool) to a food processor or blender and blend until mixture is crumbly.
  2. Add 2 tbs of Organic maple syrup or Agave. You could also use date syrup.
  3. Blend until all mixed together.
  4. Transfer to a dish and put in the fridge or freezer to cool while making the rest.

Second layer

  1. Soak remaining dates for 15 mins in hot water. I normally do this right before making the dessert as it saves time. I normally use about 10 sayer dates or 5 medjool. You could use more depending on how much date caramel you want.
  2. Rinse the dates but save 1-2 tbs of the water.
  3. Add dates and water 1 tbs of water to blender and blend for 2-3 minutes until a thick paste like mixture. Add the other tbs of water if necessary.
  4. Remove dish from freezer and spread the date caramel over the first layer.

Third Layer

  1. Roast hazelnuts for 15 mins on 180c (fan). I normally do this step when I soak the dates too.
  2. Remove hazelnut skins by allowing them to cool and rubbing them together in your hands.
  3. Blend the hazelnuts until crumbly.
  4. Melt dark chocolate on a low heat.
  5. Once melted stir in the oat cream then the hazelnuts. (Save about 2tbs of the blended hazelnuts for the topping)
  6. Spread the mixture over the 2nd layer and sprinkle the left over hazelnut to top.
  7. Put in the freezer for up to one hour or the fridge for up to 2 hours.

Recipe Notes

Will last for upto a week in the fridge covered or in the freezer up to 6 months covered just thaw before serving.