Vegan Frittata Recipe - Egg Texture

One thing I sometimes miss as a vegan is frittata. I used to love making the night before with whatever leftover veggies I had and then cutting a few slices up to take to uni or work with me the next morning. Well, after making this vegan frittata, I can now say that I don’t have to miss out anymore! It’s healthy, high in protein, delicious, and great for meal prepping.

Ingredients:

For the “egg” mix

1 pack of silken tofu (349g)

½ cup of chickpea flour

½ cup of nutritional yeast

⅓ cup corn starch

1 tbsp mustard

1 tsp salt

1 tsp black pepper

1 tsp onion powder

1 tsp curry powder

For filling:

Any veggies of your choice - I used onion, mushrooms, peppers, broccoli, and cherry tomatoes. You can also add vegan cheese as well.

Instructions:

-Add all of the “egg” mix ingredients into a blender and blend until smooth

-Saute the vegetables

-Once the vegetables are sauted, combine them with the “egg” mix in a bowl and stir through

-Tranfer to a lined cake tin

-Bake at 180C degrees for 30 minutes or until the top looks golden and is film to touch

-Wait 10 minutes before slicing

-Enjoy hot or cold

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Vegan BBQ Beef Mac and Cheese

As if vegan mac and cheese isn’t already an amazing mouth watering comfort food, adding some bbq ground beef is just taking it to the next level. To make the beef I used tofu, soy sauce and some spices and then just put it in the oven for 15 minutes. The first time I tried this, I was really surprised at how tasty this was and how it resembled ground beef with the smoky crispy texture. And of course tofu has a lot of protein which is always a plus.

Ingredients

Mac and cheese

300g macaroni

1 tbsp vegan butter

3 tbsp flour

2 cups unsweetened plant milk (I used oat)

2 ½ cups vegan cheese (I used Grated Cheddar Alternative from Asda Free from)

2 tbsp nutritional yeast

1 tbsp whole mustard

1 tsp garlic powder

1 tsp bbq seasoning

1 tsp smoked paprika

½ turmeric (for colour)

Salt and pepper to taste

BBQ Ground Beef

200g firm tofu

3 tbsp soy sauce

2 tbsp olive oil

1 tbsp BBQ seasoning

1 tsp garlic powder

Instructions

1. Preheat oven to 200C

2. Boil pasta

3. Drain excess water from tofu. In a bowl add the remaining ingredients of the bbq ground beef and mix. Squeeze the tofu with your hands to create a crumbly texture and add it to the bowl with other ingredients and mix until the tofu is covered.

4. Drizzle some oil onto a baking tray and spread the ground beef evenly onto the tray. Bake for about 15 minutes until lightly crispy.

5. Melt butter in a pan. Add one tablespoon of flour at a time and then cook for one minute

6. Add plant milk slowly and mix together. Bring to a simmer

7. Add vegan cheese and stir until melted. Stir in whole mustard and all other seasonings

8. Add the macaroni to the cheese sauce and combine

9. Once the ground beef is baked, you can top off your mac and cheese with it or stir it into the pot with it

10. Enjoy!

If you end up making them, tag me on Instagram @marisa.vogiatzi so I can see them.

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Easy Vegan Crepes

A super easy and quick recipe for vegan crepes. I love to have savoury ones with vegan cheese and tomato and sweet ones with melted chocolate, banana and crushed oreos. You won’t need any special equipment or ingredients for this. You will most likely have everything you need already at home and they are easy to find in all shops. I just replace the eggs with aquafaba.

Ingredients

1 cup flour

1 cup milk - I used oat

3 tbsp oil + 1 tsp for the pan

10 tbsp aquafaba (water for chickpeas)

And any toppings desired

Instructions

1. In a big bowl add all ingredients together and mix until smooth

2. Heat up a pan with a tiny bit of oil

3. Once hot, add a thin layer of batter. Make sure to move the pan around immediately until the batter is spread evenly.

4. Wait 1-2 minutes until one side browns and then flip on the other side for 1 more minute.

5. Repeat process until batter is finished

6. Add toppings and enjoy!

Recipe makes around 8 crepes

Topping suggestions:

Sweet:

sugar and lemon juice

Melted dark chocolate

Bananas/strawberries

Crushed oreos or any other vegan biscuits

Jam

Biscoff spread

Savoury:

Vegan cheese

Sliced tomatoes

Green pepper

Vegan ham or chicken pieces

Mushrooms

If you end up making them, tag me on Instagram @marisa.vogiatzi so I can see them.

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Vegan Penne alla Vodka with chicken and feta cheese

Ingredients

250g penne

1 garlic clove

½ onion, chopped finely

1tbsps olive oil

300g tomato passata

¼ cup vodka

½ cup soy cream

Vegan chicken of choice (I used the Quorn chicken fillet)

Vegan feta cubes (I used the Free From)

Salt and pepper to taste

Optional: 2 tbsp nutritional yeast

Instructions

1. Boil pasta for 10 minutes or until soft.

2. Saute garlic and onions in oil until soft. 

3. Pour in the tomato sauce and then add the vodka and stir. Add in the vegan chicken and cook for 10-12 minutes (or depending on what brand you use). Add nutritional yeast and stir.

4. Stir in soy cream and add salt and pepper to taste

5. Add drained pasta to the sauce and stir to combine. Sprinkle some feta cubes.

Enjoy!

Notes:

-You can add some red lentils in with the chicken for some extra protein. You won’t be able to taste them once cooked.

-You can add meatballs or mixed vegetables instead of chicken. Same goes with the feta, you can add a different kind of cheese or not all.

-If you end up making this recipe, tag me on Instagram @marisa.vogiatzi so I can see it

Blue cheese and bacon scones - vegan friendly

A quick and easy recipe for savoury scones. This is perfect for a snack or a light lunch served with salad. You can be quite flexible with what you add in them, e.g. different vegetables, different kinds of vegan cheese, bacon or ham, etc. Make sure you read the notes below the recipe for some tips.

Ingredients

4 cups self rising flour

1 tsp baking powder

½ cup vegan butter

Approx ⅔ cup milk (I used oat milk)

½ cup cheese - grated or in small cubes (I used Ilchester vegan blue cheese)

2 slices bacon (I used This Isn't Bacon Rashers)

5 cherry tomatoes - diced up

¼ onion - diced up

¼ green pepper - diced up

1 tbsp yellow mustard

Instructions

1. Preheat oven to 200C. Add the flour and the baking powder in a large bowl and mix.

2. Add butter and rub with your fingers until the mix resembles bread crumbs. 

3. Gradually stir in the milk until the dough is smooth. Add the chopped up vegetables, cheese, bacon and mustard.

4. Sprinkle some floor on your surface and roll out the dough around 2cm thick.

5. Use a cookie cutter or a mug to cut out the scones.

6. Transfer to a baking tray lined with paper. Brush the tops with some milk.

7. Bake for 15-20 minutes until golden brown. Serve with chilli jam and salad.

Notes:

-When adding the milk, make sure you don’t add too much as the mixture will be too runny or too sticky to roll

-You can add any vegetables you desire in the scones as well as different vegan hams and cheeses. Or you can also leave them plain and then serve with butter and jam.

-When brushing the tops with milk, make sure it doesn’t drip down the sides, as this will make them rise unevenly.
-If you end up making them, you can tag me on Instagram @marisa.vogiatzi so i can see them

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Vegan zamponotiropita (Greek cheese and ham pie) - ζαμπονοτυρόπιτα

Growing up in Greece, I used to take to food from home to school. However, a couple of times a month, my mum or dad used to give 2 euros to buy something from the kilikeio (school canteen). And one of my favourite pastries was the round cheese and ham pie with a lovely tomato sauce in it. I haven’t had it in more than 5 years now and since then I became vegetarian and then transitioned to vegan, and I had just accepted that I will never be able to have it again. But the more I learned about being vegan and all the amazing options out there, I started making all the food I love but with the vegan ingredients instead. This is one of the easiest recipes I’ve ever made and it only takes a couple of minutes to prepare and then place in the oven for 20 minutes. Make sure you check out the notes at the end too :D

Ingredients

Puff pastry (most ready rolled puff pastry is vegan but check the package just in case)

6 slices of vegan ham (I used the smoky ham by Quorn)

1 cup grated vegan cheese (or slices depending on how much cheese you prefer)

1/2 cup tomato sauce (I used a tin of chopped tomatoes)

Optional: mixed herbs (I used Italian seasoning)

Instructions

1. Preheat oven to 200°C. Roll out the pastry onto a baking tray and spread the tomato sauce (optional: sprinkle the herbs on the tomato sauce)

2. Add the ham and cheese, spreading them equally across the tomato sauce.

3. Fold the pastry in half and press down on the sides so the ingredients don’t spill out.

4. Place in oven for around 15-20 minutes or until pastry is golden.

5. Cut up into squares and enjoy!

Notes:

-You can make individual ones by just cutting up the pastry in half at the beginning

-You can enjoy it hot or cold

-You don’t have to add cheese at all if you do not want to. I used to have some in Greece with just the sauce and ham.

-You can also add onions and mushrooms

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Creamy Vegan Mac and Cheese

One of the things I thought I’d miss when I transitioned to vegan was mac and cheese. And although I enjoyed the different alternatives made with cashews or vegetables, I wanted something more “cheesy”. So I just swapped the dairy products with their vegan versions. I used vegan cheese from Asda, plant milk and vegan butter and it came out super cheesy and creamy. And if I have leftovers, I will make a vg burger and top it off the mac n cheese.

Ingredients

300g macaroni

1 tbsp vegan butter

3 tbsp flour

2 cups unsweetened plant milk (I used oat)

2 ½  cups vegan cheese (I used Grated Cheddar Alternative from Asda Free from)

2 tbsp nutritional yeast

1 tbsp whole mustard

1 tsp garlic powder

1 tsp bbq seasoning

1 tsp smoked paprika

½ turmeric (for colour)

Salt and pepper to taste

Instructions

1. Boil pasta

2. Melt butter in a pan. Add one tablespoon of flour at a time and then cook for one minute

3. Add plant milk slowly and mix together. Bring to a simmer

4. Add vegan cheese and stir until melted

5. Stir in whole mustard and all other seasonings

6. Add the macaroni to the cheese sauce and combine

7. Enjoy

Vegan Chickpea Omelette

I recently started going to the gym again and I was thinking of new ways to get more protein as a vegan. And that’s when I discovered this chickpea omelette. It is now my favourite breakfast and you can use any vegetables and toppings you like. It’s super easy to make, very affordable and tastes amazing! I bought a big bag of chickpea flour from a local shop in my town called “Spices of Asia” for around £2 and it’s lasting for months!

Omelette batter

½ cup chickpea flour

½ cup water or milk (I use water)

½ tsp garlic powder

½ tsp hot paprika

2 tsp nutritional yeast (optional)

Oil (for pan)

Stuffing options

¼ of a chopped onion

Vegan cheese (I use Violife Greek feta)

½ a chopped tomato

A handful of spinach

Toppings

Avocado

Chilli jam

Hot sauce or spicy mayo (I use the Nandos Vegan Perinaise)

Instructions

1. In  a bowl mix together the omelette batter. You don’t want too thick or too runny, it should be like a pancake batter. Let it sit.

2. In a heated non-stick pan, saute the onion and spinach (or any other vegetables you want) and then add them to the bowl with the batter.

3. Pour the batter with vegetables back into the pan. You start seeing bubbles form after 2 minutes and you can then flip it for another minute. Add the toppings and fold omelette in half.

4. Garnish with some more tomato and add salt and pepper to taste. Enjoy! 

Notes:

-You can make the omelette batter the night before and leave it in the fridge for the next day.

-I like to boil some potatoes and add them to the mixture and make a spanish style omelette

-Or you can serve it along with some hash browns and vegan bacon

If you end up making it, tag me on Instagram @marisa.vogiatzi so I can see it

5 cosy autumn vegan food ideas

1. Creamy pumpkin pasta

2. Roasted butternut squash soup

3. Apple spiced fluffy pancakes

4. Pumpkin pie oatmeal

5. Pumpkin spiced latte

Vegan pumpkin spiced latte

Ingredients

1 shot coffee (I use the Whole Earth Organic No Caffeine Coffee Alternative)

1 cup milk (I use barista oat)

1/2 pumpkin puree

1/2 tsp pumpkin spice/mixed spices

Maple syrup to taste

Instructions

1. Heat up milk

2. Add pumkin puree, spices and maple syrup to heated milk and use a milk frother to blend until frothy

3. Add the shot of coffee and enjoy!

Roasted butternut squash soup - cosy and easy to make

This soup is perfect for autumn and winter especially now that it’s been quite rainy here in Scotland lately.

Ingredients

2 potatoes

1 butternut squash

1 large onion

1 cup vegetable stock cube

1 tbsp curry powder

Instructions

1. Peel and cut potatoes and onions into cubes. Then cut the butternut squash into cubes. I don’t take off the skin from the squash because it goes really soft in the oven and once I blend it it goes completely smooth anyway. Plus it has loads of nutrients. Make sure you keep the seeds as you can roast them and use them for toppings later

3. Place all vegetables on a baking tray and bake for 40 minutes or until soft

4. Place in blender and add stock cube and curry powder. Blend until smooth

5. For toppings, place pumpkin seeds on a baking tray with some oil and seasoning of your choice. bake for around 8-10 minutes and sprinkle some on the soup.

Pumpkin pie oatmeal

This is one of my favourite breakfasts. It’s really creamy and tastes exactly like pumpkin pie! I get my pumpkin puree either from Asda or Sainsburys and it’s usually in their American section.

Ingredients

½ cup oatmeal

1 cup milk (I use oat)

1 tbsp peanut butter

½ cup pumpkin puree

1 tsp pumpkin spice/mixed spices

Toppings

1 tbsp pumpkin pure

¼ cup chia seeds

Handful of raisins

Maple syrup

Dash of cinnamon

Instructions

1. Place oats and milk in a bowl and microwave for 2 minutes

2. Stir in peanut butter until melted

3. Add pumpkin puree and spices and stir

4. Add toppings and enjoy!

Notes:

If you don’t have milk, you can add water instead but it won;t be as creamy

You don’t have to add peanut butter and chia seeds, however I like to add them for extra protein

Apple spiced fluffy pancakes - vegan

One of my favourite vegan recipes is fluffy pancakes. And since it’s Autumn right now, I thought to spice it up by adding some shredded apple and mixed spices. They’re super fluffy and the shredded apple makes them moist as well. And the best thing about it? it’s vegan!

Ingredients

2 cups self-raising flour

1 cup shredded apple

⅓ cup sugar

¼ cup butter

7 tbsp aquafaba (water from a chickpea tin)

1 cup milk (I used oat)

1 tsp pumpkin spice/mixed spices

Dash of cinnamon

1 tbsp soy yogurt (optional)

Toppings

1 apple cut in cubes

Cinnamon

Maple syrup

Mixed seeds

Instructions

1. Blend aqua faba until frothy (or shake for a few minutes in a bottle if you don’t have a blender)

2. Place the aquafaba and all other ingredients in a bowl and mix together until there’s a smooth consistency

3. Heat up a pan with a tiny bit of oil or butter

4. Once hot, add around ⅓ cup of batter to the pan (I use a ladle). Cook until the surface of the pancakes has bubbles and then flip over.

5. Repeat process until batter is finished

For toppings:

Cut apple in cubes and place on baking tray with some oil and cinnamon

Bake for 8-10 minutes

Top pancakes with apples, maple syrup and mixed seeds. Add any extra spices if desired

Notes:

-If you don’t have self-raising flour, you can use regular flour with 2-3 tbsp of baking powder instead

-you can make the pancakes without the yogurt if you don’t have, however it does help to make them thicker and fluffier

Check out my original fluffy pancake recipe here

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Creamy pumpkin pasta

Ingredients

Handful of spaghetti

Half an onion, chopped

Half a broccoli, cut up into bite sizes

150g tofu

2 cups pumpkin pure

1/2 cup nutritional yeast

1/2 cup milk (I used oat milk)

Dash of mixed spice/pumpkin spice

Salt and pepper to taste

Instructions

1. Boil spaghetti for 10 minutes or until soft

2. Sauté onion in some oil in a pan for a few minutes

3. Add broccoli and sauté until soft

4. Place tofu, pumpkin purée, nutritional yeast, milk, spices in blender and blend until smooth

5. Add to the pan with the vegetables

6. Add a splash of vodka and cook for a few more minutes

7. Stir in cooked spaghetti. Place on a plate, sprinkle some vegan parmesan (optional), and enjoy!

If you end up making it, tag me @mariosa.vogiatzi on Instagram so I can see them and share on my story.

Enjoy!

-Marisa

Vegan Breakfast Burrito - with scrambled tofu

This is one of my favourite savoury breakfasts. You can have it warm or wrap it up and eat it cold later. You can be quite creative with this one and add different ingredients that you already have at home. Make sure you check out the Notes sections at the end for some extra recommendations for toppings.

Ingredients

150gr tofu

4 tbsp vegetable oil (or any other cooking oil)

1 large tortilla wrap

A handful of chopped mushrooms

1 medium potato 

Half an onion (chopped)

A handful arugula or fresh spinach

½ avocado

1 tsp curry powder

1tsp bbq powder

Salt and pepper

For the sauce (you can also use store-bought ready sauce - see Notes below)

¼ cup coconut milk

Juice from half a lime

2 tsp curry powder

1tsp sugar or syrup

Instructions:

1. Preheat oven (potatoes)

2. Lay wrap flat on a plate and add the arugula.

3. Cut the potato into small squares and add to a baking tray with oil and season with salt and pepper and bake for 25 minutes or until soft and crispy

4. Meantime, heat up a pan with oil. Add chopped onion and saute for a few minutes. Press tofu to release water. Then crumble it with your hands into the pan with the onion and saute for a couple minutes. Add curry powder, bbq, salt and pepper and stir into the tofu and saute for another few minutes until tofu pieces become golden brown and resemble scrambled egg. Once cooked, remove from the pan and add it on top of the arugula on the tortilla.

5. In the same pan, add mushrooms and saute until cooked. Add to the wrap.

6. Once potatoes are cooked, add them to the wrap as well

7. Add avocado (and/or any other toppings)

8. Drizzle as much sauce as you’d like on everything

9. Add sauce, wrap it up and enjoy!

For sauce:

You can either use a store bought sauce - I’m OBSESSED with the Nando’s vegan Peri-naise (not sponsored)

Or you can make your own:

1. Mix all ingredients together

2. Once thick enough you can drizzle onto the wrap and store the rest in fridge

Notes:

-As I mentioned earlier, this is a pretty flexible recipe. You can add any topping you like such as avocado, chilli jam, red peppers, spinach, cheese (I buy the Asda vegan grated cheese), tomatoes, jalapeños, etc.

-I you don’t have a wrap, you can just have all the items in a bowl instead

If you end up making it, don’t forget to tag me on Instagram @marisa.vogiatzi so I can see it and repost it on my stories

Cauliflower and spinach stuffed pasta shells

This recipe is a vegan version of ricotta and spinach stuffed pasta. The creamy cauliflower filling goes perfectly with the tomato sauce.

You can be quite flexible with this dish and add/remove ingredients from the recipe. Check out the notes at the end for some extra tips.

RECIPE

Ingredients:

• 12 pasta shells (jumbo conchiglie pasta)

• 3 tsp olive oil

For filling:

• 400g frozen or fresh cauliflower

• 1 onion

• 3 handfuls of fresh spinach

• 2 garlic cloves (or 2 tsp garlic powder)

• 60ml plant milk (I used almond milk)

• 3 tbsp nutritional yeast

• Salt and pepper to taste

• 3-5 fresh basil leaves (optional)

For tomato sauce:

• 500g passata

• 2 tsp mixed dried herbs (I used oregano, thyme and basil)

• Salt and pepper to taste

Instructions:

1. Cook pasta, drain, set aside and add some olive oil to keep from sticking

2. For filling: saute the onion and garlic for a few minutes, add the chopped cauliflower and 1 cup of water in the pan. Cook for about 10 minutes until soft. Then blend the ingredients of the pan with the spinach, nutritional yeast, basil and milk in a blender until it becomes a creamy consistency

3. Mix the passata with the herbs and spread it on a baking dish

4. Preheat the oven to 180 degrees. Stuff each shell with the filling and place them next to each other in the baking dish on the tomato sauce. Drizzle some olive oil over the shells and bake for 15-20 minutes. 

5. Serve with fresh spinach and basil leaves

Notes: 

If you are using fresh cauliflower I would recommend adding a couple of the leaves in the pot with the cauliflower for extra flavour for the filling

You can also buy premade tomato pasta sauce or make your own with sieved tomatoes, plant based cooking cream and agave syrup