Delicious Vegan Egg Muffins Recipe

Delicious Vegan Egg Muffins Recipe

Vegan and need a quick, easy & savoury breakfast or snack during the day? Look no further! These vegan egg muffins will satisfy your cravings and they’re also super delicious.

What Are Vegan Egg Muffins?

Before I turned vegan, I used to make egg muffins and pack them with vegetables which were high in protein and tasted great. When I transitioned to a vegan diet, I needed a replacement to satisfy my cravings! Initially, I started replacing them with my tofu scramble. However, when I needed a quick snack throughout the day there were times when I just wanted to pick something out the fridge already made. After much practicing and trying out a number of recipes, I’ve made up my own. This delicious and pretty easy recipe, creates a mouthwatering muffin and it is packed full of nutritional vegetables. It’s entirely up to you, whether you eat them whilst they are hot or cold, they’ll taste amazing either way!

These vegan egg muffins are SO filling too, you only need a few of these to fill you up for hours.

vegan muffins

How Can I Add Protein to My Vegan Muffins?

I love stuffing these little muffins with protein hits. My personal favourites to add to these vegan muffins are spinach and broccoli. Chickpea flour has surprisingly a high content of protein as far as protein in flours get, which is what I’ve used in this recipe. It’s so important to get protein in your diet in every meal and if you need some help along the way, go check out my article on why do vegans need protein?

Why Should I Make These Vegan Egg Muffins?

  • Hearty & Filling
  • Delicious
  • High in Protein
  • Packed with nutrition
  • Perfect Breakfast or Snack throughout the day

Can You Freeze These Vegan Egg Muffins?

Absolutely! As mentioned earlier, you can enjoy these hot or cold. They are so easy to store and I strongly believe that tofu tastes so much better when it has been frozen. Cook a batch on Sunday, pop them in the freezer and enjoy them throughout the week. To defrost them, heat them in the microwave until they are warm. This will take about a minute or so in the microwave.

How Should I Cook Them?

I know it seems obvious, but when I look out for recipes I always wonder where abouts in the oven should be they placed. Am I the only one? I do feel like this needs to included as part of recipes, as putting it too low will mean they need to cook for longer whereas putting them too high might mean they burn or the top half only gets cooked. These muffins do not need turning over, so to ensure they are cooked through they do need to be put on the middle shelf of your oven.

And here it is..

Delicious Vegan Eggs Muffin Recipe

Vegan and need a quick, easy & savoury breakfast or snack during the day? Look no further! These vegan egg muffins will satisfy your cravings and they’re also super delicious.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast, Snack
Cuisine: Vegan
Keyword: veganblog, veganbreakfast, veganeggmuffins, veganeggs, veganmuffins, vegansnacks


  • 2 cups Chickpea Powder
  • 4 tbsp Nutritional Yeast
  • 1 tsp Baking Powder
  • 1 tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ cup Almond milk (or any non dairy milk)
  • 1 tsp Mustard
  • cup Water
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • ¼ tsp Paprika
  • 1 tbsp Olive Oil

Vegetables for The Filling

  • 1 Red pepper
  • 1 cup Chopped Broccoli


  • Preheat oven to 180°C. Spray a 12-cup muffin pan with non-stick cooking spray.
  • In a medium bowl, whisk together the chickpea flour, almond milk and water until well combined.
  • Add in all the seasonings and mix well. (Mustard, spices, baking powder & olive oil.)
  • Let sit and rest for about 5-10 minutes.
  • Finely slice and dice the red peppers & broccoli. Sautee for about 5 – 10 minutes on a medium heat on a pan on the hob.
  • Divide the sauteed veggies evenly between muffin tins.
  • Then do the same for the chickpea flour mixture. Pour to about ¾ of the muffin tray as they will rise slightly during cooking. Make sure you mix and stir the veggies and chickpea mixture in the muffin tray.
  • Bake for about 30 – 35 minutes in preheated oven at 180°C.  Check if they are cooked with a toothpick, by inserting and making sure it comes out clean.
  • Allow to cool for at least 5-10 minutes. Use a sharp knife to loosen edges and remove muffins from the muffin tray. Serve immediately and enjoy!

I really hope you enjoyed this recipe. Let me know if you tried these muffins in the comments below and how you found them.


Ami x

Easy Vegan Stuffed Peppers

Easy Vegan Stuffed Peppers

This vegan stuffed peppers recipe is so easy, delicious and versatile. You can use any protein or bean source in these peppers, as well as any grain.

About this Vegan Stuffed Peppers recipe

These stuffed peppers are of course vegan but also gluten free. They are so hearty and hit all the right flavours for me personally. Oh and let’s not forget, they are a delicious way to a get your one in five a day in one tasty meal. These stuffed peppers can be served as a main dish alongside guacamole and salsa or even as a starter or side dish. In this recipe, I mentioned using red peppers, however you can use green , red or yellow. Just bear in mind, these peppers don’t all taste the same. I prefer red peppers as they are sweeter in comparison to green peppers.

Can I Adjust the Spice Levels?

Absolutely, you can add more spices and chilli to this recipe, which is what I normally do however not everyone has as much love for spice as me. For the sake of this recipe, I kept it on the moderate side.

Prefer a Smoky Flavour for These Vegan Stuffed Peppers?

Whilst the quiona mix is cooking, I love grilling the peppers to give it a smokier taste. You can do this heating the grill on medium – high heat and grilling the covered peppers for about 10 minutes. You will need to turn the peppers around whilst they are being grilled to ensure they have gained a nice colour on all sides. It is worth noting, that grilling the peppers can make it a little more difficult to stuff after being grilled.

vegan stuffed peppers

Can I use Alternative Ingredients to Stuff these Peppers?

The great thing about this recipe, it is SO versatile! You can use any grain, I prefer quinoa however you can use rice, cous cous, bulgar wheat – whatever you have at home and they will still taste delicious!

Also, instead of black beans you can use any other beans or protein source such as lentils! Feel free to also add some vegan cheese to this recipe at the end of cooking to make it even creamier. Here it is:

Vegan Stuffed Peppers

This vegan stuffed peppers recipe is so easy, delicious and versatile.
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: Gluten Free & Vegan
Keyword: deliciousrecipes, easyrecipes, stuffedpeppers, veganrecipes, veganstuffedpeppers
Servings: 4


  • 4 Red Peppers
  • 1 cup Quinoa / Any other Grain
  • 1 cup Vegetable Stock
  • ½ cup Salsa
  • 1 tbsp Nutritional Yeast
  • 2 tsp Cumin Powder
  • 1 ½ tsp Chilli Powder
  • 2 tsp Garlic Powder
  • 1 cup Black beans /Kidney Beans


  • Cook the quinoa by adding quinoa and vegetable stock to a saucepan and bringing to a boil. Once boiling reduce heat, cover, and simmer until all liquid is absorbed. (About 25 mins)
  • Preheat oven to 190°C and grease a baking dish.
  • Add cooked quinoa and all other ingredients to a bowl and mix. Cut all peppers in half.
  • Stuff halved peppers with the mixture, until the peppers are full.
  • Bake for 40 mins, until peppers are soft and start to go golden.
  • Serve with topping, such as extra salsa or avocado! Enjoy.

If you’re planning on having a dinner party and want to have this as a side for guests, why not also try my falafel recipe to pair alongside.

I hope you like this recipe, let me know in the comments below if you tried it and how you found it.

Ami x

Vegan Chocolate Protein Energy Balls Recipe

Vegan Chocolate Protein Energy Balls Recipe

Ever get to about 3pm in the day and you feel that you need a little pick me up snack? Me too! Since working from home during lock down, I’ve had SO much more time to experiment cooking. I’ve saved about 3 hours a day which includes my commute and getting ready – That’s an insane amount of time, so what better way to use the time than in the kitchen.

These vegan chocolate balls will give you that energy kick you need and they are packed with protein. They’re my go to snack during the day and they have a great protein hit.

What’s In These Energy Balls?

Do I Need to Bake Them?

No, this is a no bake recipe and these protein energy balls just need to be rolled together. They don’t need any sort of baking, which means they are super quick to make. They shouldn’t take you any longer than 15 minutes from start to finish.

Do You Need The Protein Powder?

No, if you don’t want to add protein powder you can leave it out the recipe. I prefer using protein powder in this recipe, as it is a way to get a quick fix of protein during the day. I love the vegan blend protein powder from My Protein, which you can get from Amazon. If you weren’t keen on adding in protein powder, the almond butter does have protein in as well as a few other ingredients in these energy balls. If you need some help to where you can get protein as a vegan, check this article out.

What Do These Energy Balls Taste Like?

  • Delicious & Satisfying
  • Not too Heavy, great as a snack
  • Slightly Nutty
  • Definitely Chocolaty
  • Texture wise – They should be firm

How Long Do These Energy Balls Keep Well?

For about a week if they are stored in an air tight container in the fridge. They’re so easy and quick to make, so I generally make a batch on Sunday and have them during the week. If you decide to freeze these energy balls, you can store them for about 3 months.

Vegan Chocolate Protein Energy Balls

Super Quick To Make Vegan Energy Protein Balls Great For a Snack!
Prep Time15 mins
Total Time15 mins
Course: Snacks
Cuisine: Gluten Free & Vegan
Keyword: energyballs, proteinballs, veganenergy, veganproteinballs, veganrecipe, veganrecipes
Servings: 15 Energy Bites


  • 2 cups Gluten Free Oats
  • ½ cup Pitted Dates (Mejdool Dates are my Favourite)
  • ½ cup Ground Flax Seed
  • ¼ cup Almond Butter
  • ¼ cup Cacao Powder
  • 30g Protein Powder
  • t tsp Cinnamon
  • ¾ cup water
  • cup Chocolate Chips (Vegan)


  • Add rolled oats, cacao powder, ground flax seed, cinnamon, dates, almond butter, and chocolate protein powder to food processor.
  • Pulse until ingredients are blended and oats are finely chopped. The consistency should be similar to flour.
  • Slowly add water to the food processor and blend until the mixture starts to stick together.
  • Add the mixture to a large bowl and mix in the chocolate chips.
  • Form energy balls into 1-1.5′ balls.
  • Serve immediately or store in air tight container

I hope you love this recipe as much as I do! Let me know how you found it, would to hear to from you in the comments below.


Ami x

Vegan Buffalo Cauliflower Wings Recipe

Vegan Buffalo Cauliflower Wings Recipe

When I transitioned to a vegan diet, I never craved meat however there were a few dishes which I did massively crave. As some of you may have seen on my Instagram if you’ve been following me for a while, one of them was katsu curry. The second was buffalo wings and no I didn’t crave the actual chicken wings, I craved the sauce. It may have even been the fact that I knew I wasn’t able to have it, so I craved it more. Who knows?

Back to my point, I started looking into alternatives online. Can I just say that it’s great that we live in a world where we can literally google anything, imagine trying to be a vegan 30 years ago! When I started researching meat free alternatives for buffalo wings, cauliflower buffalo wings kept coming up. I’ve tried a number of recipes and I’ve now perfected the recipe so I wanted to share it with you all.

Do These Cauliflower Buffalo Wings Taste Like Chicken Buffalo Wings?

No, cauliflower will never taste like meat. If it did, I would be extremely worried! However the sauce is exactly the same, so if you love buffalo chicken wings, there’ll be no reason to not love these buffalo cauliflower wings too. Oh and it’s also cruelty free, so I would hands down choose the cauliflower every time.

What Ingredients are in This Recipe?

What do You Serve With The Cauliflower Buffalo Wings?

I served my buffalo cauliflower wings with this delicious vegan ranch dressing and the combination tasted so good together. I actually had them by themselves as a side but you can even serve them in tacos, a spicy salad or even in a buddha bowl. However you decide to serve them, they won’t fail to impress, I promise you that.

What’s the Best Way to Cook Them?

My go to recipe is the easy traditional baking way. I have seen a number of people that have tried them in an air fryer or grill, so I’ll definitely be experimenting with those at some point.

What Is So Good About These Cauliflower Buffalo Wings?

  • They are delicious.
  • They’re perfect as a side or for sharing. Great for parties! If you are planning on having a party, make sure you also try out my falafel recipe.
  • They taste so much better than you think they would as cauliflower is generally underrated.
  • As well as being vegan they’re also gluten free and low carb so they can be fed to everyone.
  • Did I mention they were delicious?

Buffalo Cauliflower Wings

The most delicious buffalo vegan cauliflower wing recipe you will find.
Total Time45 mins
Course: Side Dish
Cuisine: Gluten Free & Vegan
Keyword: cauliflowerrecipe, glutenfreerecipe, veganblog, veganrecipe, veganrecipes
Servings: 4


  • ½ Large Cauliflower Head (Cut into florets)
  • ¼ cup Flour
  • ¼ tsp Garlic Powder
  • 3 tbsp Almond Milk (Any Dairy Free Milk)
  • ½ cup Buffalo/Hot Sauce
  • 3-4 tsp Oil
  • ½ cup Breadcrumbs


  • Preheat over to 220°C
  • Spray cauliflower florets with oil spray or toss with a little oil. Place in either a very large bowl or a large zip bag.
  • Toss with the flour and garlic powder until evenly coated. 
  • You can use breadcrumbs for added crunch which need to be finely crushed. Add the milk of choice and then the breadcrumbs to the cauliflower, and toss to coat.
  • Bake in the oven for 25-30 minutes
  • Combine the oil with the buffalo or hot sauce and dip the cauliflower in the sauce
  • Bake for another 15 minutes
  • Serve with Ranch dressing

Please do let me know how you found this recipe in the comments below and make sure you subscribe to my blog!


Ami x

5 Ingredient Vegan Crepe Recipe

5 Ingredient Vegan Crepe Recipe

Since transitioning to a vegan diet, I’ve started experimenting more with recipes that traditionally involve eggs. Eggs used to be fundamental in pretty much all my baking recipes. After much practice and experimenting with a number of recipes, I’ve now perfected how to make vegan crepes and thought I’d share it with you!

What’s the Difference between a Crepe and a Pancake?

In my eyes, a crepe is a pancake that’s been thinned out and is folded and topped with savoury or sweet fillings. Pancakes generally have baking powder in their recipe, which help them rise and also fluff up. Crepes are much typically larger than pancakes and also a lot thinner. Their size and shape is similar to wraps. 

Where did Crepes Originate From?

Crepes are of French origin and originate from Brittany, which is a region in Northwest of France. Consumption of them is widespread in France and they are considered the national dish! They are also widespread throughout the rest of the World.


Key Fundamental Elements of a Crepe

  • Very Thin –  It’s not a pancake it must be super thin.
  • Elastic – it need to be easy to fold. It shouldn’t break and should be slightly chewy when you eat it.
  • Vanilla flavour – The choice of flour is very important for crepes to get the taste accurate. Spelt flour is the best, as it is has a yummy nutty taste. It is also has low levels of gluten. If you can’t find spelt flour, you can use regular white wheat flour.

Do I need a Crepe Pan to Make Crepes?

Crepe pans are relatively flat pans that have either no sides or very short, sloping sides to them. Do you need one to make a crepe? Well, no you don’t need a crepe pan, however it will make your life a lot easier if you do get one. I recommend this highly rated crepe pan from Amazon if you do decide to purchase one. If for whatever reason you decide not to get a crepe pan , you need a solid skillet that heats evenly and has a flat base.

5 Ingredient Vegan Crepe Recipe

Delicious 5 Ingredient Crepe Recipe. Perfect for breakfast or even desserts. 100% eggless and dairy free.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Dessert
Cuisine: Vegan
Keyword: crepe, creperecipe, vegancrepe, veganrecipe
Servings: 6 Crepes


  • 2 ¾ cup Almond Milk
  • 1 ¾ cup White wheat flour or White spelt flour 
  • 1 tsp Vanilla Extract
  • 3 tbsp Coconut Oil
  • 1 tbsp Sugar


  • Add all the products to a blender
  • Blend on high speed for 30 seconds. Stop, scrap the side of the blender and blend again for another 30 seconds. 
  • Transfer the batter into a bowl.  If you don’t have a blender, combine all the ingredients into a large mixing bowl using a whisk.
  • Heat a lightly oiled crepe pan over medium heat. Rub coconut oil onto the pan using a piece of absorbent paper.
  • Scoop the batter onto the pan, then rotate the pan to spread batter as thinly as possible.
  • Cook for about 1-2 minutes on each side and serve hot with your favorite sweet or savoury fillings.

Sweet VS Savoury Crepes

What I love most about crepes is that they are so versatile. I could have a breakfast savoury crepe in the morning and then a chocolate decadent crepe in the evening, all in one day. Everyone has their preferences, mine is always sweet. Here’s just a few ideas of what you can serve your crepe with:

Sweet Crepe Fillings

  • Icing Sugar
  • Sugar 
  • Jam
  • Cinnamon
  • Agave Nectar & Blueberries
  • Chocolate Hazelnut spread & Banana slices
  • Fresh fruits – Banana go great with a chocolate spread. Also, raspberries & strawberries are delicious with crepes.

Savoury Crepe Fillings

  • Pan fried Mushrooms & Spinach
  • Mashed sweet potato with kidney beans
  • Vegan bacon & tofu scramble.

Whether you like a sweet or savoury crepe, this crepe recipe will form the perfect base for you. Let me know how you found the recipe and your favourite crepe toppings.


Ami x

3 Summer Smoothie Recipes

3 Summer Smoothie Recipes

Summer is creeping up in London she says, whilst it’s pouring with rain outside. Hopefully in the next couple of months, the Coronavirus lockdown will be lifted in time for the sunshine. There’s no better way to accompany the sun, than with a few delicious smoothie recipes. So here you go.. You can thank me later!

I always find frozen fruit is SO much better in a smoothie than fresh fruit!

1) Summer Berry Smoothie

If you like berries, citrus and creamy smoothies, this recipe is for you. You just need these 5 ingredients:

This recipe needs the banana and raspberries to be frozen to provide a cold, creamy thick base. Also, make sure you use unsweetened almond milk.

What does The Summer Berry Smoothie taste like?

  • Creamy
  • Sweet
  • Refreshing
  • Slightly tart
  • Delicious!

Summer Berry Smoothie

Delicious Creamy Smoothie
Prep Time5 mins
Total Time5 mins
Course: Beverage
Cuisine: Gluten Free & Vegan
Keyword: smoothie, smoothierecipe, summersmoothie, vegansmoothie
Servings: 2


  • 140 g Frozen Raspberries
  • 1 Large Ripe Banana
  • 120 ml Pomegranate Juice
  • 180 ml Orange Juice
  • 180 ml Unsweetened Almond Milk


  • Add all ingredients to a blender and blend until creamy and smooth.
  • Taste and adjust flavour as required. Add more milk or fruit juice if it is too thick. Add more frozen banana if it’s not sweet enough. Serve immediately.

Next, we have a Superfood Summer Smoothie.

Superfood Summer Smoothie

The Superfood Summer Smoothie is another creamyand fruity smoothie, which is also packed with nutrients to fuel your body for the day ahead. Depending on how much ginger you add, it can have quite a quick to it too.

This smoothie is loaded with summer fruits and packed with antioxidants and of course vegan too.

Superfood Summer Smoothie

Delicious superfood summer smoothie that is packed with tonnes of antioxidants!
Prep Time5 mins
Total Time5 mins
Course: Beverage
Cuisine: Vegan
Keyword: smoothierecipe, summersmoothie, vegansmoothie
Servings: 2


  • 1/2 Frozen Banana
  • 1 Kiwi
  • 1/4 cup Frozen Pineapple
  • 1/2 cup Frozen Strawberries
  • 1/4 cup Frozen Peaches
  • 1/2 cup Frozen Raspberries
  • 1 tbsp Grated Ginger
  • 1 tsp chia seeds
  • 2 cups Unsweetened Almond Milk
  • 1/2 tsp Cinnamon


  • Place all ingredients in a blender. Blend until smooth. If too thick, add more liquid and blend longer. If it’s too spicy from the ginger, add in some more fruit. Serve straight away.

Finally, my last recommendation is the Coffee Summer Smoothie.

Coffee Summer Smoothie

At the moment everyone is having the ‘cloud coffee,’ that I keep seeing on Instagram which is great and delicious. However, this recipe is a way you can have your coffee and your breakfast in one. It will also wake you up, after one of those Friday nights out!

What Does This Coffee Smoothie Taste like?

  • Coffee obviously! If you don’t like coffee you most definately won’t like this recipe.
  • Smooth
  • Rich
  • Creamy
  • Delicious

This smoothie is best served straight away.

Coffee Summer Smoothie

Delicious Creamy Smoothie that Will Wake You Up!
Prep Time5 mins
Total Time5 mins
Course: Smoothie
Cuisine: Vegan
Keyword: coffee, coffeesmoothie, veganrecipe, vegansmoothie
Servings: 2


  • 1 Can Coconut Milk
  • 3 Frozen Bananas
  • 2 tbsp Almond Butter
  • 4 tsp Instant Espresso Coffee Powder
  • 2 tbsp Agave Nectar


  • Blend all ingredients in a blender until smooth and serve immediately.

Take your best photos of your smoothies and make sure you tag me on Instagram. Let me know what you think of these recipes in the comments below.

Also, whilst you’re here go check out my banana oat cookies that would go great as a side with these smoothies!


Ami x

3 Ingredients Chocolate Chip Banana Oat Cookies

3 Ingredients Chocolate Chip Banana Oat Cookies

All you need for this super easy healthy recipe is 3 ingredients – oats, bananas and chocolate chips! They can be eaten for breakfast, as a healthy snack or even dessert. These delicious cookies are both gluten-free and vegan.

So.. It was one evening and I had 2 lonely overly ripe bananas that neither myself or my husband would have eaten. I’m trying to waste as little as possible, so there was no way I was chucking them out. I ended up googling and looking for recipes as you do. At this point in time, I just needed something quick and easy..

banana oat cookies

I came across a number of recipes that include ripe bananas but the simplest seemed to be the cookies.

Reasons I love this recipe SO much:

  • 3 ingredients makes it so simple – Chocolate, Oats & Bananas
  • Preparation is only 5 minutes (Cooking time approx 15 minutes)
  • It’s relatively healthy as no extra sugar is added into the recipe. LOVE that you get the natural sweetness from bananas.
  • I can eat them at any point in the day. Breakfast, snacks, dessert. My preference is about 3pm with a large cup of tea.
  • They are Vegan as well as Gluten Free.
  • If you wanted to make them even healthier, you can swap the chocolate for raisins, cranberries, banana chips, nuts or a mixture! You’ll notice in my photo below, I actually broke up chocolate chunks that I had at home as I didn’t have chocolate chips.
  • They last for a few days in foil in an air tight container, however you can freeze them up to 3 months!

Which Oats Should I Use?

I’ve tried this recipe a few times and my personal preference is a mixture of rolled oats as well as ground oats. If you don’t have grounded oats at home, you can just put half of the rolled oats into a blender/nutri bullet to grind them down.

3 Ingredients Banana Oat Cookies

Chocolate chip banana oat cookies made with just 3 healthy ingredients and loaded with plenty of chocolate and oats! They are gluten-free, vegan, and make a perfect snack for any time of the day! Morning, Midday or Evening!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Breakfast, Snack
Keyword: bananarecipe, oatcookies, oatrecipe, veganbreakfast, veganrecipe


  • 350 g Oats
  • 2 Medium RIPE Bananas
  • 60 g Chocolate Chips


  • Preheat oven to 180°C
  • Mash bananas in a medium bowl until they are broken down. Add in oats and gently stir until all of the oats and bananas are mixed together
  • Now add the chocolate chips! Sprinkle them into the dough and stir until they are just mixed throughout.
  • Scoop one heaping tablespoon of the dough into your hands and make into a cookie shape. Place on tray and continue until you have between 10-12 cookies.
  • Cook for 15 minutes or until set through and lightly golden. Cool and enjoy!


  1. Freezing Instructions: Cookies can be frozen up to 3 months!
  2. Oats: It is best to use a mixture of quick and rolled oats. Quick oats are more finely ground up whole oats, so they are slightly powdery. You can make this at home by blending rolled oats.

Top Tip

Only use ripe bananas. The riper and the darker, the better your cookies will taste. I also recommend using fresh, not previously frozen bananas.

What do They Taste Like?

Well if you don’t like bananas, you won’t like these cookies! But if you do, they taste delicious, the perfect mixture of banana and chocolate which is a great combination. In regards to the texture, they are moist but also have a bit of a chew. Try them out and let me know how you found them in the comments below.

This is a perfect recipe for any newbie vegans and if you need some more help along the way, go check out my 10 easy vegan switches.


Ami x

The Perfect Falafel Recipe

The Perfect Falafel Recipe

So, I just made my hummus blog recipe and the perfect follow up had to be this falafel recipe that I swear by! Both these recipes are made from my favourite ingredient – Chickpeas. Just like my hummus recipe, this falafel recipe is so easy, delicious and most importantly QUICK! This is a great recipe to whip up for your vegan guests, but delicious enough for everyone.

Where does Falafel come from?

Ok so I don’t have the answer for you. It really differs, depending on who you ask . Some food historians theorize that it originated in ancient Egypt as some ancient Egyptian paintings seem to depict people frying a ball-like food. Some point to India where as this is where chickpeas are popular and deep frying is a common mode of food preparation. Turkish and Arab traders likely brought the dish westward into the Middle East. Again like hummus, who knows but who cares? Everyone around the World can enjoy falafel, regardless of its roots.

How to Serve Falafel

There are a number of ways to serve falafel. You can have it as a side dish, alternatively put it in a wrap or sandwich. Here’s a few ingredients I’d recommend that falafel goes well with:

  • Pitta bread or a wrap
  • Tomatoes
  • Cucumber
  • Any olives but my preference would be Kalamata olives
  • Raw red onion
  • Sauce: My homemade hummus dish!

Is Falafel Healthy?

People who followed a “healthful,” plant-based diet that regularly included legumes like chickpeas were less likely to gain weight over a four-year period than individuals who followed an “unhealthful,” plant-based diet that included more heavily-processed foods such as refined grains and sugary drinks, a recent study in the American Journal of Clinical Nutrition found.

OK, so falafel is fried but that’s pretty much the only unhealthy component to the dish. Chickpeas are the source of the dish and they have SO many health qualities. Chickpeas have a low glycemic index, so falafel is slowly digested, causing a slower and more balanced rise and fall in blood sugar levels. In addition to protein and fiber, chickpeas pack a wealth of other key nutrients like folate, iron, potassium, and manganese.  Finally, falafel is also allergy free – nut, dairy and gluten free! Falafel is for absolutely everyone!

Here’s the Recipe..

The Perfect Falafel Recipe

Total Time15 mins
Course: Side Dish
Keyword: easydishes, easyfalafelrecipes, easyrecipe, falafel, falafelrecipe


  • 1 can Chickpeas
  • 3 cloves Garlic
  • 1/2 Red Onion
  • 4 tbsp Lemon Juice
  • 1/2 cup Breadcrumbs
  • 1/2 cup Parsley
  • 1/2 tsp Cumin
  • 1/4 tsp Chilli flakes
  • 1/2 tsp Salt


  • In a food processor, add all ingredients. Keep pulsing until fully chopped
  • Scoop into small balls
  • Heat 2 Tbsp olive oil in a pan on medium heat for a couple of minutes.
  • Add falafel to pan, careful not to crowd so you have enough room to flip. 
  • Cook on both sides for about 5 minutes until browned. Add olive oil when you flip if the pan gets dry.

Hope you enjoyed this recipe. If you tried it, comment below and let me know how you found it.

Ami x

Homemade Hummus Recipe

Homemade Hummus Recipe

Before turning vegan, hummus was one item that always in my fridge. Since turning vegan, nothing has changed as I have hummus every single day without fail. I always used to buy shop bought hummus, until I realised how quick and easy it was to make myself at home! It may look boring, but that mixture of ingredients creates the perfect dip for pitta bread, carrot sticks or even in sandwiches and wraps. Not only is hummus delicious, it is also packed with nutrients and has been linked to many impressive health and nutritional benefits.

Where did Hummus come from?

Well no one really knows for sure. There’s a lot of debate surrounding the claim to hummus, rightfully so considering how great it is. Based on historical information, it is likely that hummus originated from Egypt. The word hummus even means chickpea in Arabic! Many Greeks also claim that hummus originated from Greece. The Greeks and Egyptians were trade partners for years on end, which may explain why many of the foods in Greek and Arab cuisine are similar. Does it really matter where it came from? All I care about, it’s delicious, easy to make and healthy! Win, win & win!

So how is Hummus Healthy?

People who followed a “healthful,” plant-based diet that regularly included legumes like chickpeas were less likely to gain weight over a four-year period than individuals who followed an “unhealthful,” plant-based diet that included more heavily-processed foods such as refined grains and sugary drinks, a recent study in the American Journal of Clinical Nutrition found.

Hummus is a great source for plant based protein. Hummus contains chickpeas, olive oil and tahini, which are proven to have anti-inflammatory properties. Chickpeas also have a low glycemic index, so hummus is slowly digested, causing a slower and more balanced rise and fall in blood sugar levels. In addition to protein and fiber, chickpeas pack a wealth of other key nutrients like folate, iron, potassium, and manganese.  Finally, hummus is also allergy free – nut, dairy and gluten free! Hummus is for everyone.

homemade hummus

How much Hummus should I eat?

It is so easy to eat hummus, which can be dangerous as the calories do add up as with any food. When you make a batch, I recommend pre-portioning the hummus into smaller containers to help you portion control. Instead of always having hummus with pitta bread chips, try to serve with vegetables instead. My favourites are carrots, celery, cucumber and even radishes.

Here’s my quick, simple 7 ingredient delicious homemade hummus recipe:

Homemade Hummus

Course: Side Dish
Keyword: homemadehummus, hummus, hummusathome, hummusfromscratch, hummushelp
Servings: 2 People


  • 2 can Chickpeas
  • tbsp Olive oil
  • 2 cloves Garlic
  • 3 tbsp Tahini
  • 1 tbsp Freshly squeezed lemon
  • 1 tsp Black pepper
  • 1 tsp Salt


  • Drain and rinse chickpeas
  • Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor
  • Blend the hummus until it is smooth – This could take up to 5 minutes
  • Taste and add more of any of the ingredients to taste. If your hummus is too stiff, add some of the drained chickpea liquid or extra tahini and blend again
  • Pour the hummus into a bowl and serve.

There are plenty of great brands out there for hummus, but making your own hummus couldn’t be easier. I hope you enjoyed my homemade hummus recipe and let me know in the comments how you found it.

Still hungry, go check out my mac and cheese recipe!

Ami x

Vegan Thai Green Curry Recipe made Simple

Vegan Thai Green Curry Recipe made Simple

Looking for a delicious fragrant, spicy vegan Thai green curry, look no further. I absolutely love Thai food, it is by far in my top three cuisines and this Thai green curry I could have every week, in fact twice a week.

Why do I love Thai food so much?

My love of Thai food has been around for an extremely long time, I grew up pretty fortunate having a different dish most days. You’ve probably seen my Instagram and thought – ‘she doesn’t look Thai!’ I’m not but my parents did experiment a lot in the kitchen so we weren’t limited to just one option which is probably where my open mindedness and love of all cuisines comes from.

all cuisines

Doesn’t all Thai food have fish sauce? Not this Vegan Thai Curry Recipe!

One of my biggest fear whilst turning vegan was in regards to missing cuisines and dishes. I’m such a foodie and I love to cook as well as eat out whether that’s at fine dining restaurants or just local places around West London. This transition could have been damaging for my social life. Luckily I’ve had some incredible Vegan Thai dishes in London which I will be blogging about in the coming few blog so stay tuned. I was always convinced that fish sauce must be in every Thai Dish, I’m glad that I was wrong! You can get an amazing substitute fish sauce if you do want to include it as part of your dishes from Waitrose.

When I made this curry, I decided to use jackfruit for the first time in my life! I had eaten it at tortilla in a burrito for lunch but in terms of cooking it myself I had no experience whatsoever.


Other protein sources you could use are tofu, seitan, tempeh, chicken style pieces or how about just more veggies?

The veggies I used in this particular dish were peppers and mushrooms as that is what I had at home however my choice would have been tenderstem broccoli, babycorn and sugar snap peas for some added texture. Here’s my recipe, I hope you like it!

Vegan Thai Green Curry

A Delicious Quick Thai Green curry with Jackfruit
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Thai
Keyword: greencurry, thai, vegancurry], veganfoodie, veganthaigreencurry
Servings: 2 People


  • 1 tbsp Coconut Oil
  • 2 Garlic Cloves Minced
  • 1 Red Chilli
  • 1 Pack Mushrooms
  • 2 Peppers
  • 2 tbsp Vegan Thai Green Curry Paste
  • 1 tin Coconut Milk
  • 1 Handful Spinach


  • Slice the onions, peppers & mushrooms
  • Fry off onions, garlic and chilli on medium to high heat in a pan
  • Add mushrooms, peppers & jackfruit to the pan
  • Cook for 8-10 minutes
  • Add Thai green curry paste and coconut milk
  • Add a handful of spinach and any other greens you may have at home
  • I also added in some extra chilli, paprika and cayenne for some extra heat at this stage
  • Season to taste and serve with some brown rice or even noodles

So I admit I did cheat a little as I did have a shop bought Thai green curry paste however comment below if you want me to put up a recipe showcasing how to make a Thai green Curry paste as I’ve also done that before!

Thai Green Curry Paste

I served mine with wild rice as it has SO much more protein in comparison to most grains.

I hope this helps if you did want to make an amazing tasting but also SUPER quick Thai vegan green curry! If you’re a newbie vegan go check out my post on how to transition to a vegan diet.

Whilst you made it all this way make sure you follow my instagram and subscribe to my page below to keep up to date with my latest posts.

Ami x