Harissa Grilled Veggies

  • Author: Wicked Healthy


  • Tenderstem broccoli
  • Eryngii/King Oyster Mushrooms, halved
  • Yellow zucchini, sliced lengthways into ‘planks’
  • Green zuccini, sliced lengthways into ‘planks’
  • Harissa Sauce
  • ½ Lemon
  • Fresh mint
  • Fresh parsley
  • Oil
  • Salt
  • Pepper


  1. Toss broccoli in a little oil, salt, pepper and 3 tablespoons of Harissa. Use the hands so that he veggies are coated. Remove broccoli and set aside on baking sheet. Add mushrooms to the bowl with another tablespoon of Harissa and repeat step, using hands to coat. Place beside broccoli.
  2. Place zucchini planks on baking sheet and drizzle with oil and season with black pepper. Add a little oil to 2 tablespoons of Harissa and mix to create a marinade and brush the courgette with it.
  3. Mix another 5 tablespoons of Harissa with oil and bring everything to the grill.
  4. Get the grill rippin’ hot and place veggies on the BBQ. Brush on more harissa and oil sauce. Turn broccoli, so it doesn’t char and close lid for a few minutes. Turn broccoli and mushrooms, leave the zucchini a little longer so that it’s charred on the bottom.
  5. Remove broccoli from heat when it’s started to get crispy on the edges. Turn mushrooms and zucchini, brushing with more Harissa. Remove mushrooms from heat. Next, remove the zucchini, which should be cooked through and crispy on the edges, with charred grill marks across both sides.
  6. Plate up! Slice courgette planks in half, on the bias, and serve on a platter with mushrooms and broccoli. Squeeze over lemon juice and garnish with fresh mint, parsley and more Harissa on the side.


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Keywords: Harissa, Grilled Veggies

Easy (No Oil!) Grapefruit-Avocado Kale Salad | The Wicked Kitchen

  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2-4 servings 1x


  • 1 head kale
  • 1 grapefruit, ripe cut in half
  • 1 avocado, ripe, cut in half, seed removed
  • 2 stalks of green onion, chopped
  • Flake Salt & Pepper


  1. Remove kale from stem, rough chop to bite-sized pieces
  2. In large bowl add kale, avocado, squeeze grapefruit juice (no seeds) and green onion.
  3. Massage dressing into kale leaves well.
  4. Season with salt and pepper and let sit for 30 minutes for best result before serving.



To dress this up for cooler seasons, add dried cranberries and pecans, with a squeeze of orange, instead of grapefruit.
Awesome side for a summer BBQ – check out our mains here!


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July 1, 2020

Quick-Fire Vegan BBQ Beans

  • Author: Wicked Healthy
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes


  • 2 cans red kidney beans, drained
  • 1 ½ C BBQ Sauce
  • 1 onion, diced
  • 1 T spice blend: anise seed, fennel, oregano
  • ½ t smoked paprika
  • 1 Jalapeno, diced
  • 4 cloves garlic, sliced
  • Splash beer (optional)
  • Green onion, sliced
  • Pinch black pepper
  • Pinch salt


  1. Heat up a non-stick pot on med-high heat, saute onion, jalapeno and garlic. Stir to combine. and add spice blend, paprika, salt, and pepper. Stir and saute further for 3 minutes, add a splash of beer to loosen up.
  2. Add beans and BBQ sauce to the pot and bring to a slow simmering boil, cook for 15 – 20 minutes.
  3. Serve up and garnish with sliced green onion.


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Keywords: vegan bbq beans

June 26, 2020

Vanilla & Roasted Apricot No-Bake Vegan Cheesecake

  • Author: School Night Vegan
  • Yield: Serves 8 1x


For the Cookie Crust

  • 55g vegan butter, melted
  • 150g lotus biscuits

For the Vegan Cheesecake Filling

  • 120g cocoa butter
  • 150g coconut oil
  • 525g silken tofu
  • 155g icing sugar
  • 110ml plant milk
  • 2 t lemon juice
  • 2 t vanilla bean paste

For the Roasted Apricots

  • 470g stoned apricots, sliced (around 56 apricots)
  • 2 T caster sugar
  • 1 t vanilla bean paste
  • Small bunch mint leaves


To Make the Cookie Crust

  1. Line the base of a 20cm spring-form cake tin with greaseproof paper. Set aside.
  2. Place the cookies in a food processor or blender. Pulse until they’re broken to a rough crumb. Remove from the blender and pour into a medium-sized bowl.
  3. Add the melted butter and stir to combine, making sure all the crumbs are coated.
  4. Pour the crumb into the prepared cake tin and flatten into an even layer. Place in the freezer to chill while you prepare the filling.

To Make the Cheesecake Filling

  1. Place the cocoa butter and the coconut oil in a heat-proof bowl or double boiler and place over a pan of gently simmering water. Stirring often, allow both to melt.
  2. Meanwhile, place all remaining filling ingredients in a high-speed blender.
  3. Once melted, add the cocoa butter and the coconut oil to the high-speed blender. Blend on full speed until completely smooth, scraping down the sides as necessary.
  4. Pour the filling on top of the chilled base and place it in the fridge. Leave to set for at least 4 hours.

To Make the Roasted Apricots

  1. Preheat the oven to 170c. Line a baking tray with greaseproof paper.
  2. Pit and slice the apricots into quarters. Place them in a large bowl and add the vanilla and sugar. Toss to combine. Transfer to the prepared baking tray and place in the oven.
  3. Roast for 20-25 minutes. Be sure to keep an eye on the apricots and don’t allow them to burn or lose their shape entirely. Remove from the oven and allow to cool completely.
  4. Arrange on top of the chilled cheesecake and return to the fridge to chill for a further 2 hours minimum.
  5. When ready to serve, remove from the fridge and top with the mint. Slice and enjoy!


This cheesecake is no-bake, which means easy peasy, but here’s a breakdown of the process with a few extra tips thrown in.

Keywords: vegan cheesecake

Make the Base

The recipe calls for lotus biscuits, but that’s mostly because they’re my favourite biscuit in the world. You can use digestives instead (or vegan graham crackers) but I find that the caramel flavour of lotus biscuits work really well with the vanilla of this cheesecake. Just grind the biscuits into a rough crumb in a food processor and mix in the melted vegan butter. Press into the base of a spring-form cake tin and you’re good to go!

vegan cheesecake recipe steps vegan cheesecake recipe steps vegan cheesecake recipe steps vegan cheesecake recipe steps

Make the Filling

A lot of vegan cheesecakes use agar to help them set, but I find this makes the texture gelatinous instead of creamy. Instead, we’re using cocoa butter and coconut oil, which are solid at room temperature, to help make the cheesecake set when refrigerated. Melt the cocoa butter and the coconut oil, then blend until smooth. Pour over the base and place in the fridge to set.

vegan cheesecake recipe steps vegan cheesecake recipe steps vegan cheesecake recipe steps vegan cheesecake recipe steps

Roast the Apricots

Apricots are a perfect topping for this cheesecake because they’re sharp enough to balance out the creaminess of the vanilla filling. Roasting them brings out the extra sweetness and the added vanilla ties the whole thing together. Roast the apricots until soft but not mushy – you want them to hold their shape. Allow them to cool completely before assembling the cheesecake.

vegan cheesecake recipe steps

Top the Cheesecake

Use the back of a teaspoon to check that the cheesecake is set enough to handle being topped with the apricots. If you’re good to go, place the cooled apricots on top and return to the fridge to set fully.

vegan cheesecake recipe steps

June 24, 2020

Base Pan-demic Pan Pizza

  • Author: Wicked Healthy
  • Cook Time: 25 minutes
  • Total Time: 25 minutes


  • ½ tsp Active Dry Yeast or instant yeast.
  • 230g lukewarm water.
  • 360g Unbleached All-Purpose Flour
  • 8g Salt


  1. Mix flour and yeast, add water, mix with one hand, or a wooden spoon for 20 – 30 seconds to bring it all together.
  2. Place in a lightly oiled container for 4 hours.
  3. Dump out and shape into a ball of dough and place on a lightly oiled baking sheet ( ½ sheet pan). Do not cover.
  4. After one hour, press dough into pan – don’t force it. it will not cover the whole pan at this point. Let rest for thirty minutes, then press dough into the pan. Repeat until the dough covers the pan.
  5. Top with 3 – 4 cups of tomato sauce (it sounds like a lot but the pie bakes for a while) add garlic, oregano, chili flakes, etc.
  6. Bake at 225c / 475-500f for 20-30 minutes.
  7. Remove from oven, place on cutting board, slice, and serve.

Add BBQ, or already roasted Aubergine (eggplant).
Vegan cheese. Vegan cheese used here is Miyoko’s Mozzarella (US-based).
Tomato sauce: homemade or jarred works.


The flour amount 360g is 3 level cups if you find yourself without a scale. The water amount could easily be adjusted to 240g which is one cup of water. The yeast amount is ½ tsp (2g) salt needs to be 8g which can be tricky to measure because of all the different salt types weigh out differently based on volume.

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Keywords: vegan pizza

June 22, 2020

Vegan Berry Tart

  • Author: Wicked Healthy


  • 1 or 2 sheetts frozen puff pastry, thawed
  • 1 T vegan butter
  • 4 T organic cane sugar
  • 1 C cashews
  • 2 pints fresh Raspberries, Blueberries, Strawberries
  • 1 shot Oatly
  • 1 T vanilla extract


  1. Place thawed pastry sheet on a sheet of baking paper, roll out.
  2. Fold each edge over, about 1 inch to create a rim. Press down with hands. For rustic detail, press down the outer edges with a fork.
  3. Use fingers to spread butter across the surface of the pastry. Follow by evenly sprinkling a light layer of sugar across the entire surface. Put the tray on the top shelf of the oven (you want to cook the top of the pastry). Mark the surface.
  4. Boil a kettle and soak Cashews in boiling water (enough to cover). Soak for 20 minutes until cool.
  5. Check oven and cut a few more holes into the top of the pastry to release air (no one will see this, so don’t worry about it being messy!). Leave to bake for 20 more minutes.
  6. Strain water from cashews and put them in a blender with oat milk and vanilla extract. Blend for 2 minutes. Pour mixture into a container and cool in the freezer for 20 minutes, or in the fridge until cool.
  7. Spoon custard onto the pastry center and spread evenly. Layer on fresh berries. Slice and enjoy!


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Keywords: Vegan Berry Tart

June 19, 2020

Herby Panzanella Salad

  • Author: School Night Vegan
  • Yield: Serves 4 1x


  • 3 cloves garlic
  • 1 large shallot
  • 2 T white wine vinegar
  • 1kg fresh tomatoes
  • ¾ t flaky sea salt
  • 200g stale sourdough
  • ¼ t ground black pepper
  • 20g fresh basil
  • 10g fresh oregano
  • 2 t dijon mustard
  • 150ml extra virgin olive oil


  1. Peel and crush the garlic. Finely slice the shallot. Place both in the largest salad bowl you have. Add the white wine vinegar and whisk to make sure the onion and garlic are coated. Set aside.
  2. Chop the tomatoes roughly (around 2cm pieces) and place them into a large colander or sieve. Rest the colander over the bowl of shallot and garlic. Sprinkle the tomatoes with the salt and stir to combine. The salt will draw out the juices from the tomatoes and it will drop through onto the shallot/garlic mixture. Leave for around 5 minutes.
  3. Break or slice the sourdough into rough 1-2cm cubes. Place a large frying pan over medium heat and add a drizzle of olive oil. Add the cubes of sourdough and toss in the oil. Allow toasting in the pan, tossing regularly, until turning golden brown. Add the black pepper and toss a few more times. Remove from the pan and set aside.
  4. Roughly tear the fresh herbs and stir them through the tomatoes. Remove the tomatoes from on top of the shallot/garlic mixture and set aside. Add the dijon to the shallot/garlic mixture and whisk well to combine. In a slow stream, while constantly whisking, add the olive oil to complete the dressing.
  5. Add the chopped tomatoes and herbs to the dressing, along with the toasted sourdough and toss to dress. Leave the salad to stand at room temperature for 10 minutes minimum before serving. Enjoy!


This is a super simple salad but it’s important you follow the steps above in sequence. Here’s why:

Keywords: Panzanella Salad, Vegan

Start with the Garlic and Shallot Dressing

It might seem odd starting a salad with the dressing, but there’s a point to this. The aromatics from the garlic and shallot are essential parts of this recipe but they can easily overpower the subtlety of the tomatoes. Allowing the garlic and shallot to sit in the vinegar for a few minutes removes some of their potency and provides a much more gentle oniony vibe.

Panzanella Salad Recipe Step by Step Panzanella Salad Recipe Step by Step

Harvest that Tomato Juice!

This recipe is all about bold tomato flavour, so there’s no way we’re going to let that juice go to waste. When we salt our tomatoes, it draws out all those juices, which we will use in our dressing. Let the juice drip through onto the shallot and garlic to add an extra tomato fresh sweetness to the dressing. Oh and the fresher your tomatoes, the juicier they’ll be – so splash out and buy some fancy boys from the farmers market!

Panzanella Salad Recipe Step by Step Panzanella Salad Recipe Step by Step

Toast Your Sourdough (And Make Sure It’s Stale!)

The idea behind the bread in this recipe is that it provides a serious crunch but also packs a flavoursome punch. We achieve this by firstly using stale bread. All those little end pieces from your sourdough loaves which are too small to toast – keep them and use them in Panzanella! We also toast the bread, once cubed, and toss it in plenty of black pepper. This way, when it comes into contact with the dressing, it soaks up loads of flavour but doesn’t go soggy in a flash.

Panzanella Salad Recipe Step by Step Panzanella Salad Recipe Step by Step

Dress it Good!

The last step is to whisk up the dressing with some decent extra virgin olive oil! Drizzle it over the shallots which should now be sitting nicely in tomato juice! Drizzle slowly and whisk constantly to make sure the dressing is beautifully smooth. Dress the salad and you’re good to go!

Panzanella Salad Recipe Step by Step Panzanella Salad Recipe Step by Step

June 17, 2020

Vegan BBQ Mushroom Steak | Oyster Mushrooms

  • Author: Wicked Healthy
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Total Time: 30 minutes
  • Yield: 2 steaks 1x


  • x2 Cluster Brown Oyster Mushrooms
  • 100g jar BBQ sauce
  • ½ c Brewdog beer
  • 1 spring onion, finely sliced
  • Granulated garlic
  • BBQ blend seasoning (Wicked Kitchen Hot & Spicy BBQ Rub)
  • Cracked black pepper
  • Salt, flakes
  • Sunflower oil


  1. Preheat oven 200c (fan) / 375f convection or 400f bake.
  2. Trim the ‘hay’/stem from the bottom of the mushroom, keeping it all intact in one piece.
  3. Get cast-iron pan rippin’ hot and heat up 2 tbsp oil and swirl to evenly coat. Place mushrooms stem side down, into the pan on the outer edge hot spots.
  4. Press mushrooms with another cast-iron pan/heavy pot. Apply a little pressure until you hear the sizzle. Lift top pan, wipe off the liquid with a towel, set to the side. Mushrooms will be releasing liquid, leave the water to evaporate for a couple of minutes.
  5. Add beer to BBQ sauce in a bowl. Season mushrooms with BBQ blend seasoning, black pepper, granulated garlic, salt, and a 1 ½ tbsp oil. Flip mushrooms carefully with tongs.
  6. Repeat the pressing step again and leave to cook for a few more minutes. Season mushrooms again with bbq seasoning, granulated garlic, black pepper, and salt.
  7. Add a little oil around the edge of the pan and swirl, to prevent sticking, then flip mushrooms carefully again. Turn mushrooms again until charred and crispy on both sides, then place gently into the bowl of BBQ sauce, push down with hands until mushrooms are completely coated.
  8. Place saucy mushrooms onto a parchment-lined baking sheet and add a little more BBQ sauce to the top of each mushroom.
  9. Cook in the oven for 10-15 minutes. Remove and serve on a chopping board, garnish with green onion.
  10. Enjoy!


Get your Cluster Brown mushrooms from Tesco here.

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Keywords: vegan mushroom steak


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June 12, 2020

Chocolate Dipped Honeycomb Vegan Candy

  • Author: School Night Vegan
  • Yield: 4 Servings 1x


  • 1.5 t baking soda
  • 200 g caster sugar (also known as “superfine” sugar)
  • 165 g golden syrup (or light corn syrup)
  • 40 ml water
  • 150 g vegan dark chocolate
  • pinch flaky sea salt


  1. In a small bowl, measure out the baking soda. Set aside.
  2. Line a small baking tray with either baking parchment or a silicone baking mat.
  3. In a large saucepan (larger than you think you need) place the sugar, golden syrup, and water. Place the saucepan over medium heat and bring to the boil, give it a quick stir at the start but then try to leave it to bubble without stirring.
  4. Using a probe thermometer, bring the temperature of the sugar mixture to 150c. As soon as it reaches 150c, turn off the heat and vigorously whisk in the baking soda. Be careful – it’s very hot and will expand up to 3 x its size. Quickly pour the foaming mixture into the prepared baking tin.
  5. Leave the tin to cool completely for a minimum of 1 hour.
  6. Once fully cooled, use the back of a spoon to break the honeycomb into chunks. Melt the chocolate in a microwave or over a double boiler.
  7. Dip each piece of honeycomb in the chocolate and set back on the baking parchment or silicone baking mat. Allow cooling fully before serving.


Here’s a step by step guide to making your own honeycomb candy from home. As a heads-up, making any kind of caramel is super dangerous since sugar gets super hot when you melt it. Although this is a fun, easy recipe, never dip your fingers in molten sugar and don’t let kids make this recipe unsupervised.

Keywords: vegan candy

Combine Your Ingredients

Get your sugar, syrup, and water in a saucepan. This mixture is going to bubble dramatically when we add our baking soda, so choose a saucepan that is bigger than you think you need. It’s also a good idea to get your baking soda measured out before you melt your sugar, as there won’t be much time later. Also, be sure to line a baking tray with baking parchment or a silicone mat.

Bring to a Boil

We want to bring our sugar to a boil. Specifically, we want to bring it to 150c. As such, you’ll need a candy thermometer for this recipe. The temperature of the caramel is super important as it determines whether our honeycomb will set solid or not once cool. So do try to be specific with this one.

Add the Baking Soda and WHISK!

Hopefully, you have your baking soda ready, because as soon as the caramel hits 150c, you’re going to throw it into the pan. Be sure to whisk well but beware that the mixture will expand very rapidly. Once the baking soda is whisked through, pour the expanding mixture into the prepared baking tray.


Allow to Cool and Break

The honeycomb will still be super hot and sticky, so don’t do anything with it until it’s fully cooled. Ideally a few hours, but minimum one. Once cooled, break the honeycomb into pieces using the back of a spoon.

Melt the Chocolate and Dip

Either over a double boiler or in the microwave, melt the chocolate. Be careful not to burn it, particularly if you’re using the microwave. Once melted, dip, the honeycomb pieces and lay back on the baking parchment to cool. Once cooled, serve and enjoy!

June 5, 2020

Blueberry Buckle Cake

  • Author: School Night Vegan
  • Yield: 12 Servings 1x


For the Crumble

  • 65g plain white flour
  • 65g granulated sugar
  • 55g vegan butter
  • 1t ground cinnamon
  • Pinch flaky sea salt

For the Cake

  • 1t ground psyllium husks (or 1T ground flax/linseed) + 4t water
  • 260g plain white flour
  • 2 t baking powder
  • ¼ t fine sea salt
  • 55g vegan butter, at room temperature
  • 100g granulated sugar
  • 50g light muscovado sugar
  • 1t vanilla extract
  • 2t lemon zest
  • 240ml vegan soy yogurt, unsweetened and unflavoured
  • 3T soy milk
  • 200g blueberries (fresh or frozen)


  1. Preheat the oven to 190c. Grease a 20x26cm baking dish or cake tin.

To Make the Crumble

  1. Place all the crumble ingredients in a medium bowl. Using a pastry cutter or two knives, chop everything together until you have a lumpy, crumbly texture. If you like your crumble much finer, rub the mixture between your finger-tips to break up the lumps of butter. Set aside.

To Make the Cake

  1. In a small bowl mix together the psyllium husks and water. If using ground flax/linseeds instead, use 1 tablespoon of seeds and 2 tablespoons of water instead.
  2. In a medium bowl, combine the flour, baking powder, and fine sea salt. Whisk well to combine. Set aside.
  3. In a separate medium bowl, place the vegan butter. Using a stand mixer or a hand mixer, beat the butter for a minute or until smooth and light. Add the thickened psyllium husks, sugars, vanilla, and lemon zest and beat again to combine. Note that psyllium husks like to clump together, so be sure to beat until smooth.
  4. Alternating between the soy yogurt and the flour mixture, add a few spoonfuls at a time, beating to combine between each addition. Once fully combined, add the soy milk and beat for a final time. You should now have a thick cake batter.
  5. Add ¾ of the blueberries and very gently fold them into the batter. Transfer the batter to the prepared baking tray or cake tin and spread smooth with the back of a spoon. Top with the remaining blueberries.
  6. Finally, top the cake with the crumble topping and place in the preheated oven for 30-35 minutes or until puffed in the centre and the crumble is browned nicely.
  7. Remove once baked and allow to cool fully on a wire cooling rack before slicing and serving.


Here’s a step by step guide break-down to the process behind this neat little cake (with some added tips thrown in!)

Keywords: Blueberry Cake

Make Your Crumble

This is our super crunchy, lightly cinnamony topping that we’ll sprinkle over the batter before baking. The aim is to roughly combine the butter, sugar, and flour to make a sort of sandy texture. It’s important not to handle the mixture too much as the butter will melt and activate the gluten in the flour, making everything tough and gross. Use knives to cut everything together and don’t overwork the topping.


Hydrate The Psyllium Husks

This sounds like a task from a sci-fi movie, but I promise it’s not. All you need to do is combine the psyllium husks with a little water and allow them to soak it up. Psyllium husks are our egg replacer in this recipe. They’re super high in fiber and bind the whole batter together, much like eggs do. Just be warned that they do love to clump together, so when you add them to the batter later, be sure to mix well to combine.

Weigh Out The Dry Ingredients

This one’s easy! Just combine the flour, baking powder, and salt in a medium bowl. Whisk to combine and set aside. We’ll be using this later.

Beat Together The Butter/Sugar Mixture

You’ll want to use an electric beater of some sort for this step. Beat the vegan butter until very smooth and light. Make sure it’s at room temperature before you start, otherwise the batter could split. Once beaten, add the psyllium, sugars, vanilla, and lemon zest. Beat again until smooth. This is the start of your cake batter.


Add The Flour Mixture and Yogurt

Next, you need to add both the flour mixture and the yogurt to the butter/sugar mixture – but don’t just dump it all in at once. Alternate between the yogurt and the flour mixture, beating gently between each addition. The batter will be rather thick when you’re done, so be sure to add the soy milk and mix gently for one last time.


Add The Blueberries And Crumble

We’re going to do this in two additions. First, add ¾ of the blueberries and mix them into the batter super gently. Transfer the batter to the baking tray or cake tin then add the remaining blueberries. This means the cake will have blueberries on the top AND in the middle. Before placing in the oven, top the cake with the crumble and spread it in an even layer.

Bake Cool and Serve

Bake the cake at 180c for 30-35 minutes. Allow cooling fully before serving.