Veggie Sausage, Mushroom and Bean Stew Recipe

A rich tomato based stew filled with veggie sausages, mushrooms and cannellini beans. Full of the sweet flavour of tomatoes and a warmth and kick of spice from ground cumin and smoked paprika, served on a bed of creamy mashed potato with your choice of vegetables on the side. Suitable for vegetarians and vegans and loved by the whole family.

It's the perfect time of year for rich stews, You really feel like you've had a good meal when you sit down to stew, It's tasty, filling and utterly comforting. My latest stew is this veggie sausage, mushroom and bean stew which was fabulous.

Sometimes I make stew in my slow cooker, but I'm not always organised enough to use my slow cooker and have a meal on the table in time for dinner. I always have 101 things to do and rarely think about dinner until the afternoon or on the way home from work in the evening, so I usually make stews and casseroles on the cooker top in a cast iron casserole.

Go on, tell me I need to be more organised. I know it, I just don't seem to be able to do anything about it. I am always so busy. If you have any tips for getting organised in the new year, do share them with me.
A rich tomato based stew filled with veggie sausages, mushrooms and cannellini beans. Full of the sweet flavour of tomatoes and a warmth and kick of spice from ground cumin and smoked paprika, served on a bed of creamy mashed potato with your choice of vegetables on the side. Suitable for vegetarians and vegans and loved by the whole family.


10

Butternut Squash, Sweet Potato and Carrot Soup

A bowl of Butternut Squash, Sweet Potato and Carrot Soup

I think I'm pretty organised for Christmas. The decorations are up and the presents are bought.

I've decided what we're having for Christmas dinner and now I just have to do a food shop and wrap those presents while watching a Christmas movie. Then I can just sit back and enjoy the holiday. 

I still need to decide which soup I'll be serving as our starter, so  I decided to try out a new recipe.

This soup has some of the best winter vegetables, butternut squash, sweet potatoes and carrots. A lot of sweetness and depth of flavour paired with some warmth from spice.

To give it that luxurious finish I added coconut milk at the end and blended it, but not until it was completely smooth. I always think you need a bit of texture in a soup, don't you?

Butternut Squash, Sweet Potato and Carrot Soup #soup #vegansoup #vegan #butternutsquash #sweetpotato #carrots


A close up of Butternut Squash, Sweet Potato and Carrot Soup with crusty bread.

Just in case you're as nosey as I am, I'll tell you a little bit about our Christmas. 

Sometimes I have a house full of guests with one or both sets of parents here, but this year it will just be the three of us and my brother-in-law Lachlan

In the morning Cooper will run through to tell us that Santa has been, trailing his stocking behind him.

Thankfully he doesn't get up at the crack of dawn like other children. So it will be between 7 am and 8 am which is fine.

We'll enjoy having a look through his stocking gifts and talk about Santa's visit, then we'll all have a quick shower and get ready to meet the day.




Jolly Christmas music plays all day (I prefer the rat pack and crooners to the modern tunes). We don't really put the tv on, not even for the Queen's speech. 

We start with a leisurely breakfast, then tidy up before Lachlan arrives mid morning when we take turns opening presents, while sipping bucks fizz (fruit juice for Cooper) joined by both sets of grandparents on Skype.

We skip lunch and have an early dinner. We pull our Christmas crackers, toast each other and enjoy our starter, then we take a break to relax before sitting down to our main course and dessert.

A dog walk wakes us up again and after dinner we play board games until Cooper goes to bed (much later than normal).

Once he and his boundless energy are tucked into bed, we're feeling pretty tired and at that point we usually put the TV on and chill out until Lachlan heads home and we give in and go to bed.

It's always fun and always exhausting.
                                                                              *
                                                   *      *          *      *   
                                       *       *         *      *         *        *
*  How do you spend Christmas Day?  *
*   *       *      *       *      *   *      *     *  *
*    *  Leave me a comment and share your Christmas rituals with us.    *     *


An overhead shot of butternut, sweet potato and carrot soup.

Luxurious low calorie soup




This soup is luxurious but low calorie, so great if you are watching your weight before the festive over indulgence. Good for the 5:2 Diet too.  It comes in at only 128 calories if you divide the pot into 8 bowls or 171 calories if divided into 6 portions. You can also lower the fat by using light coconut milk.

Yield: 6-8

Butternut Squash, Sweet Potato and Carrot Soup

A luxurious winter soup warmed with spices and finished off with coconut milk. Luxurious but low calorie. Only 171 calories per bowl (6 portions or 128 calories per bowl (8 portions).
prep time: 10 MINScook time: 30 MINStotal time: 40 mins

ingredients


  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 2 tsp ginger, finely grated 
  • 1 onion, finely chopped
  • 3 large carrots, chopped
  • 1 large sweet potato, chopped
  • ½ butternut squash, cubed
  • ½ tsp chilli powder
  • 1 ½  litres vegetable stock (3 stock cubes)
  • 1-2 tbsp frozen coriander (or a handful of fresh, chopped)
  • 200ml coconut milk
  • a good grinding of salt and pepper

instructions


  1. In a large pan saute the onion, garlic and ginger in the olive oil until soft.
  2. Add the sweet potato, carrots and butternut squash and cook gently for 5 minutes.
  3. Add the spices and stir, then add the stock. Bring to the boil, then reduce to a simmer and cooker for 20-30 minutes until the vegetables are tender.
  4. Stir in the coriander and coconut milk and blend a little to thicken, but don't blend completely smooth.
  5. Season with salt and pepper.
  6. Enjoy!
calories
128
fat (grams)
8
sat. fat (grams)
5.6
carbs (grams)
14
protein (grams)
1.9
sugar (grams)
4
Created using The Recipes Generator

If you are still planning your Christmas meal, check out my Veggie Christmas Page. If you are looking for some tasty shortcuts, drinks and nibbles check out my guide to Christmas at M&S and if you are just looking for easy but hearty winter meals check out 48 Easy Winter Vegan Meals.
14

Vegan Banoffee Pie Cheesecake (no-bake recipe)

Photo of a luxurious vegan banoffee pie on a cake stand with caramel oozing down the side, topped with slices of banana and grated chocolate.

I have another indulgent dessert for you to make this Christmas. A luxurious banoffee pie cheesecake. Doesn't that look da bomb?

It may look super fancy, but it's actually easy to make.  Make it the day before Christmas, pop it in the fridge and top it with caramel, slices of banana and grated chocolate just before you serve it.

I made this one vegan, but it's basically my standard cheesecake recipe substituting coconut cream for whipped cream and vegan cream cheese (the coconut kind too) for the cream cheese. Simples.

I really can't be faffed with all this soaking of nuts overnight to make a cheesecake nonsense.  I like to stick as close as possible to the original recipe in ingredients, flavour and texture and this is spot on. It's a little softer than the original, but tastes fabulous.
A luxurious no-bake vegan cheesecake with the flavours of banoffee pie. No need to soak nuts for this cheesecake as it's made the traditional way but with dairy-free cream cheese and whipped coconut. This cheesecake can be used as a base for lots of different toppings from fruit puree and fresh fruit to chocolate.

23

A Very Veggie Christmas with M&S



This is not just any Christmas, this is an veggie M&S Christmas.

I used to cook everything from scratch for Christmas breakfast, lunch and dinner. And how did that go? Well I spent the whole day in the kitchen and missed all the fun and my wee boy's excitement. Now I make a few things, but I buy a few things in too. Just to make life easier and that's where M&S come in. 

We've missed the date for Christmas Food to Order, but there's plenty of choice in store and actually this gives your more options to suit everyone, including children and your gluten free or vegan guests.
10

48 Easy Winter Vegan Meals



Brrrrr! It's freezing out there. Every morning for the last week I've looked outside to a world coating white with a layer of frost and boy is it chilly. I think we've gotten used to mild winters the last few years, but this year is definitely going to be a cold one.

It's time to wrap up and dress in layers, but it's also time to change our diets too. While I'm the first to say that salads are great all year round, it's definitely time to start making soups, stews and savoury bakes. As well as being the best kind of comfort food, they're a great way to make sure we're getting all the nutrients we need to fend off all the nasty colds and viruses floating about at this time of year as well as helping us to get our five-a-day.

Although did you know that scientists now say we should actually be eating 10 portions of fruit and vegetables a day? And the great news is a healthy vegan diet is rich in fruit and vegetables so we're already ahead of the game.

With that in mind, I wanted to share 48 winter vegan meals that are easy to make and will take you through the winter without getting bored.

Recipes run from left to right.
48 easy winter vegan meals including chilli and tagine recipes



48 EASY WINTER VEGAN MEALS

48 easy winter vegan meals including warming dal and curry recipes

Soup


Soups are easy to make and great for lunch and dinner through the winter. They are also the perfect way to top up your vitamins and minerals, as well as using any vegetables languishing at the bottom of your vegetable or salad drawer.

9 easy winter vegan soups

1. Tuscan Bean Veggie Soup - Amuse Your Bouche
2. Leek and Potato Soup - Contendedness Cooking
3. Fridge Vegetable Soup - Tinned Tomatoes
4. Yellow Split Pea Soup - Tinned Tomatoes
5. Carrot and Coriander Soup - Wallflower Kitchen
6. Maple Roasted Parsnip and Celeriac Soup - Wallflower Kitchen
7. Fat Free Pea and Lettuce Soup - Fuss Free Flavours
8. Spiced Carrot, Lentil and Spinach Soup - Tinned Tomatoes
9. Tuscan Bean and Veggie Soup - Amuse Your Bouche


Stew


There's nothing better than a comforting stew to warm up the cockles of your heart on a cold day. This collection of stews would be perfect served with mashed potatoes and extra vegetables.

9 easy winter vegan stews

10. Vegan Sausage Birra - Tinned Tomatoes
11. Butternut Squash Red Lentil Stew - Amuse Your Bouche
13. Bangers and Borlotti Bean Stew - The Veg Space
15. Chestnut Mushroom Bourguignon - The Veg Space
16. Rustic Greek Beans - Tinned Tomatoes
17. Cashew Spinach Cannellini Bean Stew - Contendedness Cooking
18. Kale and Ale Slow Cooker Stew - Veggie Desserts


Curry and Dal


Oh I love a bit of spice. Do you? It fair tingles the taste buds and it's just what you need if you have a cold. I have heard it said that spices are good for weight loss too. Apparently they speed up the metabolism. 

9 Easy winter vegan dals and curries



19. Aubergine and Red Pepper Curry - Wallflower Kitchen
21. Creamy Curried Kale and Chickpeas - Fat Free Vegan
23. Aubergine and Onion Masala - Tinned Tomatoes
24. Curried Rice and Red Lentils - Kalyns Kitchen
25. Mango Curry with Black Rice - Vegan Heaven


Chilli & Tagine


I love a bowl of chilli and we make it regularly. I am a bit of a wuss, so it's never burn your mouth hot, but it's always super tasty. I like it with rice but my husband and wee boy love it in a flour tortilla wrap with dairy free creme fraiche, salad leaves and grated vegan cheddar. I always think tagines are similar to chilli with there spicing, so I have included them in this category.

9 easy vegan tagines and chilli recipes


28. Three Bean Sweet Potato Chili - A Virtual Vegan
29. Sweet Potato and Kale Chili - Wallflower Kitchen
31. Mega Veggie Vegan Chili - Fat Free Vegan
32. Chipotle and Black Bean Chilli - The Veg Space
33. 3 Bean Chocolate Chilli - Tinned Tomatoes
35. Kidney Bean and Sweet Potato Chilli - Amuse Your Bouche


Pies


Pies come in lots of lovely shapes and sizes with a huge variety of fillings. Some come in shortcrust, filo or puff pastry, while others are more free-form and topped with mashed potato. Whichever shape or size they come in, they are truly the ultimate comfort food on cold winter nights.


37. Veg Box Red Lentil Shepherd's Pie - Tinned Tomatoes
38. Scottish Vegan Cottage Pie - Tinned Tomatoes
39. Cheesey Vegetable Puff Pie - Tinned Tomatoes


Savoury Bakes


I love this style of dinner, just throw all the ingredients in a roasting pan, casserole dish or tray and walk away. You soon have a meal good enough to feed to royalty. Yeah baby!

9 easy vegan savoury bakes


44. Easy Baked Beans with Turmeric - Veggie Desserts
46. Vegan Bolognese Pasta Bake - A Virtual Vegan

I hope that has given you plenty of inspiration for the months ahead and try a few of these dishes. Do leave a comment if there are any dishes you would like to see added to this list. I am sure I could add a few sneaky bonus dishes for you to try. There is such a wealth of delicious recipes out there.


More vegan deliciousness





Thanks to everyone who contributed. Please do take the time to thank the contributors by sharing this vegan winter food guide.




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48 easy winter vegan meals to see you through the cold months. Comforting meals that anyone can make. From soups and stews to pies and curries. #veganrecipes #vegansoups #veganstews #vegancasseroles #veganchilli #veganpies #veganuary
4

Indulgent Vegan Chocolate Cake with Coconut Whipped Cream

An indulgent vegan chocolate cake that's perfect for special occasions like Birthdays, Easter, Thanksgiving, Christmas and family gatherings. 

It's easy to make with simple ingredients and turns out perfectly every time. 

An indulgent chocolate cake filled with chocolate buttercream and topped with whipped coconut cream and raspberries. Suitable for vegetarians and vegans.


Winter is the time for indulgence and this vegan chocolate cake definitely hits the mark. It is my go-to chocolate cake recipe you may have seen Cooper baking as his first day of school chocolate cake. The only difference is I've veganised it. It's about time, I hear my husband mutter.

VEGAN CHOCOLATE CAKE


It's vegan but you would never know it. This cake is rich with a heavy hit of chocolate helped out by a shot of coffee that really helps boost that chocolatey flavour.

It's easy to make, anyone can make it and everyone loves it. I recently made if for a leaving do at work and it was a big hit. Two people told me it was the best chocolate cake they had ever tasted. Now that is high praise.

Use flax eggs


I made my vegan version with flax eggs (tips below) instead of eggs and dairy free spread, instead of butter. Apart from that it's my standard chocolate cake and tastes exactly the same.  It looks quite dark, but it's not burnt, it's just really dark and rich.

Cheat with shop bought buttercream


I filled it with chocolate buttercream and I have to admit to using Betty Crocker buttercream and icing, which are accidentally vegan and totally lush. I topped my cake with whipped coconut milk (tips below) and raspberries. I did mean to add a grating of good dark chocolate but totally forgot.



An indulgent chocolate cake filled with chocolate buttercream and topped with whipped coconut cream and raspberries. Suitable for vegetarians and vegans.

Family Favourite


I've made this chocolate cake several times now and everyone loves it. It's a dark chocolate cake, but it is moist and so full of chocolate flavour.

Scroll down for my tips on making flax eggs to replace regular eggs (vegetarian readers may use eggs) and how to make the whipped coconut cream. However if you run out of time, it is equally good topped with more chocolate buttercream.


How to make flax eggs (with tips)

How to make flax eggs

  1. Grind or whizz up flax seeds, which are also known as linseeds (and usually cheaper if you buy them as linseeds) until you have a powder.
  2. In a small bowl mix 1 tbsp of flax seed powder with 3 tbsp water (for each egg) and pop it in the fridge for 20-30 mintues.
  3. The mixture will thicken up and can be used in place of eggs in recipes.

Flax egg tips

  • Grind. blend or process your flax seeds into powder just before you need to use them. Fresh flax seed powder makes better flax eggs. I whizz mine up in my blender, it takes seconds.
  • Flax eggs work in some recipes better than others. There is slightly less rise, I find it is better in a heavier cake like chocolate cake or fruit cake rather than a sponge cake. Although I have successfully made a vegan sponge cake with it. It had less rise than usual and was a little heavier.



How to make whipped coconut cream (with tips)


Coconut cream is a great vegan substitute for whipped cream or whipped double cream.

How to make whipped coconut cream

  1. Put a tin of coconut milk in the fridge overnight, the liquid and solids will separate.
  2. When you are ready to whip your cream, take the tin out of the fridge, spoon out the solid coconut cream and pour the liquid into another bowl. It can be added to smoothies.

Whipped coconut cream tips

  • Always use full fat coconut milk, the reduced fat won't work.
  • Try not to shoogle (Scots for shake) or tip the can.
  • Add a a little vanilla extract and a few tablespoons of icing sugar (powdered sugar) and it will taste lush.


Check out my Ultimate Veggie Christmas Guide with all the recipes and tips you could need for a vegetarian or vegan Christmas.



An indulgent chocolate cake filled with chocolate buttercream and topped with whipped coconut cream and raspberries. Suitable for vegetarians and vegans.


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An indulgent chocolate cake filled with chocolate buttercream and topped with whipped coconut cream and raspberries. #veganchocolatecake #vegancake #veganbirthdaycake #veganbaking #chocolatecake #chocolate #cake #dairyfreecake #eggfreecake #freefromchocolatecake

If you try this vegan chocolate cake, click on this Pinterest link and leave a comment or a photo of your cake. I love hearing from my readers.


Waitrose Veggie Christmas


I created this recipe for Waitrose. They have create a fabulous page of Christmas recipes to give you some great ideas on what to cook this Christmas as part of their #ChristmasTogether campaign. Have you seen the Christmas Advert yet?

Not all the recipes are vegan, but there is a good selection for veggie and vegan recipes in there including three of mine.


Waitrose Christmas Veggie Recipes


Starters and Sides

Coriander, Hummus and Beetroot Blinis (vegan)

Brie and Cranberry Pull Apart Bread (vegetarian)
Festive Rice (vegan)
Warm Squash, Kale, Berries and Pecan Salad (vegan)

Main Course

Christmas Mushroom and Lentil Wellington (vegan)

Nut Roast (vegetarian)
Ultimate Christmas Roast Wreath (vegan)
Winter Spiced Butternut Squash Tart (vegan)

Dessert

Rich Mocha Chocolate Cake (vegan)

Pomegranate Pavlova (vegan)
Tree Trunk Cake (vegetarian)

Drinks and Treats

Festive Cinnamon Cookie Wreath (vegetarian)
Gin and Tonic Truffles with White Chocolate (vegetarian)
Mint Chocolate Cookies (vegan)
No-Bake Baileys Cheesecake (vegetarian)
Very Merry Mince Pie Pops (vegetarian)
Winter Pear Daiquiri (vegan)

Calories and Nutrition for Vegan Chocolate Cake




vegan chocolate cake, vegan cake, vegan birthday cake, dairy-free cake, free-from cake, egg free cake, chocolate cake, best vegan chocolate cake, cake
dessert
British, vegan
Yield: 8-10

Indulgent Vegan Chocolate Cake with Coconut Whipped Cream

An indulgent chocolate cake filled with chocolate buttercream and topped with whipped coconut cream and raspberries. Suitable for vegetarians and vegans.
prep time: 15 minscook time: 40 minstotal time: 55 mins

ingredients


  • 225g plain flour
  • 250g caster sugar
  • 70g cocoa powder
  • 1 ½ tsp bicarbonate of soda
  • ½ tsp salt
  • 2 flax eggs (see above tips) 
  • 250ml almond milk (or other nut milk) with 1 tsp white wine vinegar or lemon juice
  • 115g dairy free spread, melted
  • 1 tbsp vanilla extract, plus ½ tsp for the whipped cream
  • 100ml strong coffee, still hot
Topping
  • 400g vegan chocolate buttercream or frosting
  • 400ml tin coconut milk (solids only - see tips in post)
  • 3 tbsp icing sugar (powdered sugar)
  • 125g fresh raspberries

instructions


  1. Preheat the oven to 180c/160c fan/350/gas mark 4, then grease two 18 cm cake tins and line the bottom of each with baking paper.
    I find baking spray works the best for easy release.
  2. In a large bowl mix the flour, cocoa, sugar, bicarbonate of soda and salt together.
  3. Whisk together the  milk, melted spread, flax eggs and vanilla extract, then pour into the dry ingredients. Whisk until smooth, then add the hot coffee and fold in with a spatula
  4. Pour the batter into the prepared cake tins and bake in the centre of the oven for 35-40 minutes. A skewer should come out clean.
  5. Cool the cakes in the tins until nearly cool, then ease out of the tins, gently peel of the baking paper and leave to completely cool.
  6. Whip the coconut solids with the icing sugar and ½ tsp of vanilla extract.
  7. Spread a whole tub of chocolate buttercream between the layers, then topped with the coconut whipped cream and raspberries.
  8. Enjoy!

NOTES:

Nutrition and calories for 10 servings including chocolate buttercream and whipped cream.
calories
518
fat (grams)
21
sat. fat (grams)
9.4
carbs (grams)
82
protein (grams)
5
sugar (grams)
50.7
Created using The Recipes Generator

I hope you enjoy the chocolate cake and try some of the other Christmas recipes developed by food bloggers for the #ChristmasTogether campaign.

Do remember to enter the competition by sharing a festive photo of you with friends or family with the hashtag #ChristmasTogether on social media for a chance to win one of the fabulous prizes.


VEGGIE CHRISTMAS


For more Christmas recipe inspiration check out my Veggie Christmas page which is packed with vegetarian and vegan recipes for you to try this Christmas including 3 ingredient chocolate fudge.



Try this next



Vegan Banoffee Pie Cheesecake (no-bake)

A luxurious no-bake vegan cheesecake with the flavours of banoffee pie. No need to soak nuts for this cheesecake as it's made the traditional way but with dairy-free cream cheese and whipped coconut. This cheesecake can be used as a base for lots of different toppings from fruit puree and fresh fruit to chocolate.



Disclosure: I created this recipe for Waitrose. I was not expected to write a positive review and any opinions expressed are my own.
27

Spiced Chickpea and Carrot Sandwich Filler Recipe

A spicy chickpea and carrot sandwich filler whizzed up in seconds for a really satisfying lunchtime sandwich.


Sandwich filled with Spiced Chickpea and Carrot Sandwich Filler and salad, stacked on greaseproof paper



Spiced Chickpea and Carrot Sandwich Filler


Don't you just love tucking into a well endowed sandwich?

A sandwich on soft brown bread just layered up with lots of fillings like this one. Yes, I hear you cry, well me too.

Today I decided to make my own filling and as I have lots of tins of chickpeas in my store cupboard it seemed like a good place to start, but it needed some spice too. I wasn't planning on making hummus.

Although don't get me wrong I love hummus, but I wanted a more substantial filling for my sandwich, something I could really bite into.


 

Layer up that sandwich!


Once I had made my chickpea and carrot sandwich filler, I got to work stacking that sandwich up.

I started with a soft brown bread and spread one slice generously with dairy free pesto. I topped the pesto with baby spinach leaves, a generous layer of my chickpea filler, some grated carrot, slices of tomato and topped it with the other slice of bread which had a good layer or mango chutney spread all over it.

Mmmmmmmmm!

That is all I can say.

I am too busy devouring that sandwich!




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A spicy chickpea and carrot sandwich filler whizzed up in seconds for a really satisfying lunchtime sandwich. #sandwichfiller #chickpeasandwich #vegansandwich #vegansandwiches #veganlunch #veganlunchbox #sandwiches #vegetariansandwiches #vegetariansandwichfiller #chickpeapate #chickpeas #carrots


Reader's Favourite




One of my reader's Joost just made this sandwich filler and shared it on Facebook. He has kindly allowed me to share his photo and comment. He said:

"Made it for lunch (or mid-afternoon snack, I suppose). I went with just the filling and vegan pesto and it was gorgeous. Keeper!"





Blending the sandwich filler




Optimum Nutri Force Extractor


I made my sandwich filler in my new nutri force blender. It's the latest blender from Froothie and just a baby compared to my big beast blender the Optimum 9400.

It's a travel blender but also great for small kitchens or making fresh smoothies at work.

It comes with a 1 litre and a 450ml jug, an extractor blade and a grinder blade. You can choose the size of jug to blend in and which type of blade you need. It also comes with a flip top lid and two travel lids so you can blend and go.
Optimum Nutriforce Extractor

I took this little chap on holiday in the October holidays when we were staying in a cottage in the Scottish Borders. It was a fine size to pop in a bag and take with us and handy for morning smoothies.

Since then I've made smoothies, milkshakes and hummus as well as grinding flax seeds to make flax eggs for a spot of dairy free baking.

I had a horrible moment when I thought it wasn't working, but it turned out I just hadn't screwed the jug in properly. Silly fool!

Can a small blender like this do much?


Heck yes!

It makes fruit smoothies, green smoothies, grinds nuts and grains, crushes ice, makes nut butter (from just nuts, no need to add anything else, makes nut milks, makes ice cream from frozen fruit (try frozen banana with a little cocoa powder), fresh fruit juice, cocktails and dips and spreads.


    Special Offer


    If you're interested in a small blender like this for yourself or as a Christmas gift (I'm giving one to my dad, don't worry he never reads my blog, I know shocking isn't it?), it's on sale now from £179 to £89.

    I can also offer you free delivery, just follow this link and add  FREE DELIVERY 1405 to the comment box when you are at the checkout and your delivery charge will be credited back to your card.





    To make my sandwich filler, I just chucked all the ingredients into my blender jug, popped the lid on screwed it in place and pulsed for a few seconds. I didn't pulse it for two long as I wanted to keep some texture and not end up with a smooth hummus.

    I mixed my grated carrot in after I blended the chickpeas and spices, but next time I think I'll add the grated carrot it and pulse it with the rest.

    That sandwich was delicious!

    My quantities make enough for two generously filled sandwiches, but do feel free to make more as the flavour improves after it's had a bit of time to settle. You can keep it in the fridge for a couple of days.

    The sandwich filling is high in protein, has 17% of your recommended daily amount of iron, 9 % of potassium and 6% of calcium. Who said you could only get calcium from dairy? Pah!


    Yield: enough for 2 generously filled sandwiches

    Spiced Chickpea and Carrot Sandwich Filler

    A spicy chickpea and carrot sandwich filler that's perfect for a lunchtime meal, stacked high with salad. It's nutritious, almost fat free and vegan.
    prep time: 5 MINScook time: total time: 5 mins

    ingredients


    • 400g tin chickpeas
    • 4 tbsp aquafaba (chickpea water)
    • ½ small clove garlic, crushed
    • small handful fresh coriander
    • ½ tsp ground cumin
    • ½ tsp cayenne pepper
    • 1 small to medium carrot, grated
    • a good grinding of salt and pepper

    instructions


    1.  Drain the chickpeas into a bowl so you can save the aquafaba (chickpea water). You add some in this recipe.
    2. Add all the ingredients to a blender and pulse for a few seconds until starting to come together in a thick paste but still with texture.
    3. Taste for seasoning, then layer up your sandwich. I spread pesto on the bottom slice of bread, a layer of spinach leaves, chickpea filler, grated carrot, sliced tomato and a top slice of bread spread with mango chutney.
    4. Enjoy!

    notes

    If you don't have a blender or food processor you could use a potato masher to mash the filling.
    fat (grams)
    2.3
    sat. fat (grams)
    0.2
    calories
    230
    sugar (grams)
    1.3
    carbs (grams)
    44.1
    protein (grams)
    9.4
    Created using The Recipes Generator


    The Ultimate Vegetarian and Vegan Sandwich Guide

    If you're looking for more sandwich inspiration check out my Ultimate Sandwich Guide with 50 vegetarian and vegan sandwich ideas. You will never be bored with your lunch again.


    Disclosure: Froothie sent me this blender to review, I was not expected to write a positive review and any opinions expressed are my own.
    22
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