Vegan Banana Pancakes

Vegan Banana Pancakes

These banana pancakes taste absolutely amazing, you would never know that there are no eggs or dairy.  A perfect quick & easy brunch or breakfast!

Serves 4

Prep time: 5 minutes 

Cooking time: 20 minutes

Ingredients

1 banana, mashed

1/2 tsp ground cinnamon

1 tbsp coconut oil, plus extra to oil the pan

1 tsp lemon juice

100g plain flour

1/2 tsp baking powder

400ml almond milk or soya milk

maple syrup & berries, to serve

1.    In a large mixing bowl add the mashed banana, cinnamon, oil and lemon juice.  Now mix in the flour and gradually stir in the milk until fully blended and no lumps.

2.    Place your frying pan over a medium heat, oil the frying pan by smearing the oil onto the pan with a sheet of kitchen roll.  Spoon the batter onto the frying pan.  Flip the pancakes very carefully when you see the bubbles have stopped opening and closing.  Continue to cook until the other side of the pancake is cooked.  This should take a couple of minutes each side.

3.    Place the finished pancakes onto a warmed plate and continue the process. 

4.    Serve hot with maple syrup and berries.  Enjoy!  

Vegan Shawarma Kebab Flatbreads with Pomegranate Tabbouleh

Vegan Shawarma Kebab Flatbreads with Pomegranate Tabbouleh

This vegan kebab is absolutely bursting with flavour – it is so delicious!  You must try this recipe!

Serves 4

Prep time: 15 minutes 

Cooking time: 5 minutes

Ingredients

For the Tabbouleh:

25g bulgar wheat

1 large bunch of flat leaf parsley, leaves picked & finely chopped

3 plum tomatoes, deseeded & finely diced

4 spring onions, thinly sliced

100g pomegranate seeds

½ tsp ground cinnamon

1 tbsp olive oil

1 lemon, juice only

Sea salt flakes & freshly ground pepper

For the yogurt:

100g dairy-free yogurt

¼ cucumber, grated and water pressed out

1 garlic clove, peeled & minced

Sea salt flakes & freshly ground pepper

For the kebab:

4 Vegan Flatbreads

1 tbsp vegetable oil

175g pack of Vivera Veggie Shawarma Kebab

2 baby gem lettuce, shredded

¼ cucumber, halved & sliced

Pomegranate molasses (optional)

Method

1.    Cook the bulgar wheat asper packet instructions, then rinse well in cold water, drain and put into a bowl.

2.    Mix all the chopped ingredients into the bulgar wheat, alongside with the cinnamon and pomegranate seeds.  Drizzle with the olive oil, lemon juice and season to taste.  Mix through all the ingredients and set aside.

3.    For the yogurt, place all the ingredients into a bowl and mix together, set aside.

4.    For the kebab, heat a large frying pan and heat the oil, add the Veggie Shawarma and fry over a medium heat for 5 minutes.

5.    To make assemble the kebabs, heat the flat breads per packet instructions and place on 4 plates.  Spread each flatbread with a spoonful of yogurt mixture, then top with the lettuce and cucumber.  Top with the pomegranate tabbouleh and drizzle over a little pomegranate molasses (if using).  Roll up the flatbread and serve warm.  Enjoy!

Vivera Veggie Shawarma Kebabs are available from Sainsbury’s, Waitrose & Ocado

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I have been commissioned by Vivera to create this recipe and share this blog post with you here on my website. All thoughts and opinions are my own and I only endorse products I genuinely would recommend to you.

Spiced Red Lentil & Root Vegetable Soup

Spiced Red Lentil & Root Vegetable Soup

This soup is really hearty and filling - perfect for a chilly day!

Serves 4

Prep time: 10 minutes

Cooking time: 40 minutes

Ingredients

2 tbsp olive oil

1 large onion, peeled & finely chopped

3 cloves garlic, peeled & crushed

3 large carrots, peel & dice

3 large parsnips, peel & dice

2 medium sweet potatoes, peel & dice

1 stick of celery, chopped

1 tbsp mild curry powder

1 tsp ground cumin

½ tsp chilli powder

½ tsp ground ginger

½ tsp ground turmeric

150g red lentils

400 ml can coconut milk

750 ml vegetable stock

couple of sprigs fresh thyme

small handful fresh coriander

Freshly ground salt & pepper

Your favourite bread, to serve

Method

1.    Heat the olive oil in a large pan over a medium heat. Add the onion and cook gently for about five minutes until the onion has softened.

2.    Add the garlic and the rest of the vegetables to the pan along with the spices. Continue to cook, stirring frequently, for another five minutes.

3.    Rinse the red lentils and add to the pan along with the coconut milk and stock.

4.    Bring up to the boil then turn down to a simmer and leave to cook, stirring every now and again, for 20-30 minutes until all of the vegetables and the lentils are soft.

5.    Remove from the heat. Strip the leaves from the thyme and roughly chop the coriander, add to the pan and season to taste.

6.    Use a stick blender to blend the soup until it is completely smooth then serve with your favourite bread, enjoy!