A slower and more sustainable life
In order to slow down your life, you need to find out where you can save time. These meal prep ideas will help you do just that. Spend less time on chores around the house and spend it more on activities that are more meaningful. …
Disclaimer: This post contains affilitate links – I will earn a commission if you buy any item. Aquafaba is a versatile ingredient in the vegan kitchen. If you are wondering how to make aquafaba I want to share a few tips with you. I also …
Disclaimer: This post contains affilitate links – I will earn a commission if you buy any item.
Have you been to Spain before and fallen for the Mediterranean lifestyle and food? I sure have and I always wanted to try some more Spanish-inspired dishes. One of our regular meals is empanadas but we also wanted to try paella. And it is so easy to make! This vegan paella recipe is now one of our go-to recipes for weekend meals. The recipe makes four servings so great for a family or it makes two meals for two adults.
I love adding whichever veg we just have in the fridge to this dish. My favourites are definitely mushrooms and peppers though. Sometimes we make it with frozen veg and sometimes with fresh. Depending on what we have. The paella always turns out great.
It is best made with regular basmati rice but we also made it with brown rice before if you want to choose a slightly healthier option. Just make sure you cook the rice a bit longer but if you are looking for a more nutritious option you should pick brown rice.
The colour of the rice comes from the turmeric. Not only is it adding colour to the dish but it also has anti-inflammatory properties. It has a slightly peppery taste and you may have come across turmeric in curry powder.
You may have seen some recipes that use saffron which has been used in the past to give the rice its colour. However, nowadays tumeric is used as it gives it a similar colour and a lovely taste and is much more affordable. So for my recipe I will stick to the tumeric as I am trying to avoid expensive ingredients where I can and keep my dishes affordable and easy. But by all means if you prefer saffron feel free to use it.
A typical dish in Spain and the vegan version is absolutely delicious. No special equipment is needed. You can add any veg you like to this dish.
Nutrition information isn’t always accurate.
On my trip to Spain, I noticed that paella is traditionally made in very lage pans. However, don’t worry you can absolutely make vegan paella in a regular pan. Just look for the largest pan you have so you can make a good amount of the dish. You will also need a cover of some sort as you need to cover the pan for a short while.
If you end up making paella a lot or want the real feel of Spain in your house when making paella consider getting a paella pan. These are available in different sizes.
Check out these paella pans:
Pan for 4 servings
Pan for 8 servings
Pan for 14 servings
We are using a lid of one of our biggest pots and that has been working really well. When you include this step you make sure that the rice caramelizes a bit which I am being told by my Spanish friends is important for good Spanish paella. It definitely adds a special something to your dish and my mouth is watering just writing this.
Have you tried this vegan paella recipe? Leave a comment below and share what you loved about it!
Looking for other delicious recipes? Try this leek and potato soup!
If you enjoyed the recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.
Disclaimer: This post contains affilitate links – I will earn a commission if you buy any item. I love making empanadas and have started recently to make them vegan. My partner is vegan and I just wanted to come up with a few new vegan …
For my birthday, I really wanted to make something with chocolate so I tried this vegan chocolate brownies recipe. It has taken me some time to explore baked treats on my journey to eat more vegan foods. I used to bake all the time and …
Banana bread is one of my favourite sweet treats. It is not too sweet and can easily be mixed with other ingredients like chocolate or blueberries. This recipe shows you step by step how to make a wonderfully moist vegan banana bread. It is so easy you can even get the kids involved! Nothing more satisfying than making your own banana cake from scratch!
What makes banana bread so great is its versatility. You probably heard of chocolate banana bread, add some cocoa or chocolate chips in to give it a wonderful chocolate flavour. Are you more the type that adds nuts to everything? I hear you, maybe add some walnuts or pecan nuts and it will also have a nice crunch to it! Fancy some berries? Add a handful of blueberries!
We had a lot of blueberries and exactely two overripe bananas at home and I fancied a treat. So I adapted my usual banana bread recipe to incorporate the blueberries and it was a big success! It was delicious and so moist as banana bread should be.
Luckily you won’t need many ingredients besides the bananas. Most likely you will have them at home already if you bake regularly. The best part is mashing up the bananas – a job I am sure your kids would like to help you with. You will need a bowl to mix all the ingredients and a baking sheet.
Traditionally, banana bread is baked in a loaf pan and it’s what I used in the past but currently, I like making a flatter version on a baking sheet. Works a treat and cuts down your baking time. Give it a go!
Follow the below steps for this delicious banana bread. You will need:
Preheat your oven to 175°C (350°F). Grease and line a baking sheet or a 9-inch loaf pan with parchment paper. There should be some overhang on both sides.
In your bowl, add the flour, baking powder, baking soda and salt and mix well.
Mash the bananas with a fork and add them to a bowl with the non-dairy milk, oil, sugar, vanilla extract and apple cider vinegar. Whisk all ingredients together.
Now pour this mixture into the flour and stir until just combined.
Fill your batter into the prepared baking sheet or pan.
Bake for about 40 minutes or until a toothpick inserted in the dough comes out clean.
Let the cake cool completely and then remove it from the pan.
Enjoy your banana bread!
Easy to make and a great way to use up overripe bananas. The combination with blueberries makes this banana bread extra moist and delicious.
Nutrition information isn’t always accurate.
Most likely because it was overbaked. Try taking it out of the oven a bit earlier next time and your banana cake should be lovely and moist.
As banana bread is a very moist it is beast eaten within a few days of baking. You can store it in the fridge for up to seven days or consider freezing it for up to three months. If it actually lasts that long. In our household it hardly makes it to the fridge after baking.
Oh this is very easy! Just add about 1/2 cup of cocoa powder to your mix and you have a lovely chocolate banana cake. Maybe sprinkle some chocolate on top.
The choice is yours! Classic banana bread is baked in a loaf tin but if you don’t have a loaf tin just get creative and use a baking sheet. I actually prefer a flatter banana cake as you see in the pictures. Adapt the baking times and reduce by 5 – 10 minutes. Remember to do the toothpick test to find out when your banana bread has been fully cooked.
You can swap the all-purpose flour for whole wheat flour. The sugar is easy to replace by maple syrup if you want to make the banana bread that is even healthier.
If you enjoyed the recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.
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Last week, I found I still had some potatoes that needed to be used up. I used to make soups all the time but recently not so much so I pulled out my immersion stick blender for this oldie but goldie of recipes. This easy vegan leek and potato soup was quick to make and perfect for these chillier spring days in the UK.
Soups with some freshly baked sourdough bread just make me feel happy and relaxed. It can still be chilly here in the UK so they are just perfect for those colder days.
This easy vegan leek and potato soup is quick to make and does not need too many ingredients.
What I like about this recipe is that I can use my homemade vegan butter to make it. Soups are great to be enjoyed with some freshly baked bread and I always have sourdough bread. It may not always be baked the same day but I keep it in the freezer, in slices so it is easy to be taken out and defrosted when needed.
Many people ask how to prepare leeks and I added the below picture of my preparations below. First, you cut off the top and the bottom and then you cut them in half. This way it is much easier to clean them properly under running water.
Once you have washed your leeks you can then start cutting them in smaller slices. Don’t worry too much about this stage as they will be blended until smooth in the end.
These were the potatoes I used. I had collected them from Olio along with the leeks. This is a great way to reduce waste and get a very wholesome and free meal.
Delicious soup for colder days. Perfect with a slice of sourdough bread.
If you enjoyed the recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.
Currently, I’m trying to find simple recipes that I can use for a variety of dishes. I used to love pesto for pasta or as a mixture with cheese in my pre-vegan days. So I have been on the lookout for some nice option to …