September 16, 2020

Vegan No-Egg Salad

  • Author: Wicked Healthy
  • Prep Time: 10 min
  • Total Time: 10 min
  • Yield: 2 Servings 1x


For the eggs:

  • 2 400g cans of chickpeas, strained
  • 2 tsps vegan mayo
  • ¼ tsp black salt (Kala namak)
  • ¼ tsp turmeric powder
  • ½ tsp onion granules
  • ¼ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp salt
  • 2 spring onions, diced
  • Parsley, finely chopped

For the salad:

  • ½ a cucumber, sliced
  • 1 large tomato, sliced
  • Baby spinach


  1. Mash chickpeas in a bowl with a potato masher. When lightly smashed, add 2 tsps of vegan mayo, a pinch of black salt, turmeric powder, onion granules, smoked paprika, salt and pepper. Smash until combined.
  2. Dice spring onions, save a few for garnish, then chop again until finely diced. Add to bowl.
    Chop parsley semi-fine and add to bowl.
  3. Mix up. Add oil if needed (or a little liquid from the chickpeas). Season to taste.
  4. Plate up, no-egg in the centre, and salad around it.


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Keywords: vegan no-egg salad

September 14, 2020

Real-Time Hoisin Tofu Recipe

  • Author: Wicked Healthy
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: 2 Servings 1x


  • 1 block tofu (extra firm), cubed
  • 1 220g pack tenderstem broccoli
  • 1 400g can chickpeas
  • 1 package fresh spinach
  • 1 jar pre-made Hoisin sauce
  • Fresh red chilli, finely sliced
  • Fresh coriander, a handful
  • 1 TBSP ‘pork’ seasoning
  • ½ tsp granulated garlic
  • ½ tsp granulated onion
  • ½ tsp salt
  • ½ tsp black pepper
  • Oil


  1. Preheat the oven to 400f/200c.
  2. Get a cast iron pan rippin’ hot.
  3. Place broccoli in a bowl and coat with a little oil, then toss in granulated garlic, granulated onion, salt and pepper until thoroughly seasoned. Lay broccoli on a parchment paper-lined baking sheet.
  4. Cut the block of tofu into cubes (cut half twice lengthways, then into thirds). Place tofu in the broccoli seasoned bowl, coat in a little oil, and toss in the ‘pork’ seasoning.
  5. Add a little oil in the hot cast oil pan and sear tofu cubes (on the outer edges of the pan where the heat is) on both sides. Turn the tofu and add broccoli to the centre of the pan.
  6. When seared on both sides, remove tofu and place in a bowl with chickpeas and Hoisin sauce – stir gently to coat. Add spinach to the pan with broccoli, turn gently.
  7. Place tofu, chickpeas, and hoisin sauce mixture on the parchment paper-lined baking sheet, alongside the broccoli and spinach. Cook for 10 minutes.
  8. Remove from the oven.
  9. Plate up and top with fresh chilli and coriander.
  10. Enjoy!


Check out our other favorite recipes with Hoisin – Veg BBQ!

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Keywords: hoisin tofu recipe

September 11, 2020

Vegan Gnocchi in Butternut Squash Sauce

  • Author: Richard Makin
  • Prep Time: 60
  • Cook Time: 10
  • Total Time: 1 hour 10 minutes
  • Yield: 2 - 4 servings 1x


  • 550 g maris piper potatoes
  • 1 large butternut squash
  • 2 cloves garlic, peeled and crushed
  • 2 tbsp olive oil
  • Pinch flaky sea salt
  • 25g raw unsalted cashews
  • 115 ml vegetable stock
  • 25g vegan butter
  • 120g plain white flour
  • 1/2 t fine sea salt
  • ¼ t chilli flakes
  • ½ t ground black pepper


  1. Preheat the oven to 200c.
  2. Wash the potatoes and insert a metal skewer through the centre. Arrange on a baking tray.
  3. Halve the butternut squash and remove the seeds then place on the same baking tray as the potatoes. Drizzle with oil and sprinkle with the flaky sea salt. Place a clove of garlic in the seed hole of each half. Place the tray in the oven for an hour.
  4. While the squash and potatoes bake, prepare the sauce ingredients. Place the cashews in a medium bowl and cover with just-boiled water. Cover with a plate and leave to soak. Place the vegetable stock and the vegan butter in the cup of a high-speed blender and set aside – don’t blend anything just yet.
  5. Now prepare the gnocchi ingredients. In a medium bowl, mix together the plain white flour and the fine sea salt. Set aside.
  6. Once baked, remove the potatoes and butternut squash from the oven and allow to cool for 10 minutes. Slice each potato in half and scoop out the cooked inside and place in a medium bowl. Discard the potato skins and mash the flesh until very smooth. Add the flour and salt mixture to the mashed potato and mix well to form a dough. Knead the dough for a minute. The dough should be smooth and should not be sticky. If the dough is sticky, add an extra tablespoon of flour and knead well.
  7. Divide the dough into quarters and roll each quarter into a long thin snake. Slice each snake into small, 1cm nuggets. Once all the dough has been divided into nuggets, start rolling the nuggets down a gnocchi board or the back of a fork, one at a time, to create ridges. Sprinkle the formed vegan gnocchi with a little flour to stop them from sticking together. Set aside.
  8. Bring a large pot of water to the boil and add a good pinch of salt.
  9. Using a spoon, scoop out the flesh from inside the butternut squash and place this into the cup of the high-speed blender which contains the vegetable stock and vegan butter. Add the roasted garlic cloves too. Finally, drain the soaked cashews and add these to the blender cup too. Blend everything together at high speed until completely smooth. Set aside.
  10. Boil the gnocchi in two batches. When one batch is done, remove the gnocchi from the water using a slotted spoon or a spider and place the cooked gnocchi into a bowl. Drizzle with a little olive oil to stop the gnocchi from sticking together and repeat the process with the second batch. Reserve the gnocchi boiling water.
  11. Once the gnocchi is boiled, place a medium frying pan over high heat. Add the gnocchi and fry for around five minutes, stirring often. Your vegan gnocchi is done when it’s lightly browned. Reduce the heat under the frying pan to medium and add some of the blended butternut squash sauce. Stir to cover the gnocchi. Add a ladle of the gnocchi boiling water to thin the sauce out and continue to simmer for a minute until it’s smooth and glossy.
  12. Remove from the heat and serve your vegan gnocchi with some chilli flakes and black pepper.


Four steps to perfect vegan gnocchi! Let’s do this!

Keywords: vegan gnocchi in butternut squash sauce


Bake Your Potatoes!

Some people boil potatoes for vegan gnocchi, but that introduces a whole extra load of water which can ruin the texture of your gnocchi. This recipe used baked potatoes instead, which are always fluffier and make for beautifully light gnocchi. We’re also roasting some butternut squash for the sauce, so it’s super economical to bake them too!
gnocchi butternut squash

Skin and Mash the Potatoes

Once baked, slice the potatoes in half and remove the flesh. It should be super soft and fluffy, so very easy to mash. Use a masher or a fork to mash the flesh until very smooth.
gnocchi wicked healthy

Add The Flour

It’s best to add the flour a little at a time. You may not need all the flour – you may need MORE flour, depending on how much moisture was retained by your potatoes. You want to aim for a dough that’s lovely and smooth but not sticky. If it’s sticky, add some extra flour!
gnocchi butternut

Shape the Vegan Gnocchi

The easiest way to shape gnocchi is to divide the dough into quarters and roll each quarter into a thin snake. You then need to cut the snake into around 1cm nuggets. To get ridges on the gnocchi, you can either roll them down a gnocchi board or just use the back of a fork.
gnocchi noodle with butternutshaping gnocchi noodles

Boil the Gnocchi

We’re almost there! Bring a large pot of salted water to the boil and cook the gnocchi in two batches. When one batch is done, remove the gnocchi from the water using a slotted spoon or a spider and place the cooked gnocchi into a bowl. Drizzle with a little olive oil to stop the gnocchi from sticking together and repeat the process with the second batch.

Fry the Gnocchi

The gnocchi are now technically ready to eat, but I love to fry them off before dressing with a sauce. Throw the gnocchi in a hot frying pan and fry until golden brown.

September 9, 2020


  • Author: Wicked Healthy
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 6 servings 1x


  • 3 Eryngii/King Oyster Mushrooms
  • 1/2 Cauliflower, chopped into florets
  • 1/2 Broccoli, chopped into florets
  • 3 small courgettes, chopped into rounds
  • 1215 brussel sprouts, whole
  • 2 big handfuls frozen peas
  • 100g pack spinach
  • 1 tin kidney beans, drained and rinsed (about 1 cup)
  • 4 medium carrots, chopped
  • 3 stalks celery, chopped
  • 1 onion, chopped
  • 6 cloves of garlic, peeled and rough chopped
  • 1 1-litre carton of V8 tomato juice
  • 1 bay leaf
  • 1 lemon, halved, peel on
  • 1 cinnamon stick, or 1 tsp cinnamon spice powder
  • ½ tsp smoked paprika
  • 1 tsp Wicked Kitchen – Sage, Onion Garlic Seasoning
  • 1 tsp Wicked Kitchen Lemon – Garlic and Herb Seasoning
  • 1 TBSP fresh mint leaves, ripped
  • 1 tsp black pepper
  • 1 tsp salt
  • Oil


  1. Preheat the oven to 400f/200c.
  2. Heat a large pot on med-high heat, coat the bottom with a teaspoon of oil. Add onion, celery, and carrot into the pot, stir. Add garlic, stir.
  3. Slice whole mushrooms in half and thinly score (criss-cross marks) on the flat side with a sharp knife and set aside.
  4. Add broccoli, cauliflower and courgette, bay leaf to a pot. Slice the lemon in half and squeeze both halves into the pot, over a sieve to catch the seeds. Make sure all seeds are removed and add both halves to the pot.
  5. Add the whole carton of V8 (tomato juice), brussel sprouts, kidney beans, and cinnamon stick. Season with smoked paprika, black pepper, salt, and pork seasoning. Stir, bring to a slow boil. Turn to a simmer and cover while you prepare the mushrooms.
  6. Heat a cast-iron pan over high heat. While heating, run a little oil on the flat sides of the mushrooms. Sprinkle an even coating of our Lemon, Garlic & Herb Seasoning onto each scored face.
  7. Add ½ teaspoon of oil to coat the bottom of the pan, when it’s hot you’re ready to sear the mushrooms – place them flat side down on the pan. Take another pan and press the mushrooms, applying gentle pressure using a dishcloth, to create an even sear, for ultimate, even crispiness in each bite.
  8. Liftoff the pressing pan and turn your mushrooms, then place the whole pan in the oven.
  9. Lower heat under the stew, taste and season more if needed with salt and pepper. At the very end add frozen peas, spinach, and fresh mint and stir. Remove lemon halves and turn off the heat.
  10. Remove mushrooms from the oven.
  11. To serve – ladle the stew into a bowl and top with the crispy mushroom half.
  12. Enjoy with fluffy brown rice.


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Keywords: Mediterranean Stew

September 7, 2020


  • Author: Wicked Healthy


  • 1 cup cashews, soaked for an hour in boiling water and strained
  • 1 small head green cabbage, cut into cubes
  • 3 leaves kale, pulled apart
  • 2 cup carrot, grated
  • 1 cucumber, chopped into large chunks (save some thin slices to garnish)
  • 2 green onions, chopped
  • 2 garlic cloves (or 1 TBSP garlic powder)
  • 1/2 cup plant-based milk (approx) (we use Oatly)
  • 23 TBSP agave
  • 3 TBSP rice wine vinegar
  • 1 lemon, juiced
  • 1 tsp onion powder
  • ½ tsp celery salt
  • Handful fresh parsley
  • 1 TBSP fresh dill
  • Salt and pepper


  1. Add soaked and drained cashews, cucumber, and garlic to a blender. Blend on a low setting to crush. Add lemon, rice wine vinegar, green onions, fresh dill, onion powder, garlic powder, and a pinch of salt and black pepper. Blend on high until silky smooth, adding plant-based milk to thin out.
  2. Mix cabbage and kale in a large bowl with carrot and parsley.
  3. Add ½ of the dressing to the veggies, mix thoroughly with hands. (Bottle up remaining dressing)
  4. Transfer to a serving bowl, allow to sit for 20 minutes, and garnish with cucumber slices.
  5. Enjoy!


Looking for more slaw inspiration? Find our Firecracker Slaw and No-Oil Slaw here.

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Keywords: ranch style cole slaw, oil free

September 4, 2020

Blackberry Scones

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


  • 1 t ground psyllium husks + 5 t water (or 1T flax seeds (ground) + 5 T water)
  • 265 g self-raising flour
  • 90 g granulated sugar
  • zest of 1 lemon, around 1 T
  • 1/2 t baking powder
  • 1/2 t flaky sea salt
  • 120 g vegan butter, use “block” style and freeze in advance
  • 160 g soy milk
  • 2 T lemon juice
  • 2 t vanilla extract
  • 180 g blackberries, fresh or frozen
  • 2 t granulated sugar


  1. Preheat the oven to 200c/390f (fan). Line a baking sheet with baking parchment.
  2. In a small bowl whisk together the ground psyllium husks/ground flax seeds with the water. Set aside to thicken into your “egg” mixture.
  3. In a large bowl, combine the flour, sugar, lemon zest, baking powder, and flaky sea salt. Set aside.
  4. Using a box grater, coarsely grate the frozen vegan butter into a medium bowl. Transfer the grated vegan butter to the bowl of flour.
  5. Using a pastry cutter or two sharp knives, cut the butter into the flour mixture until you have a coarse, sand texture – almost like a fine crumble topping. Cover the bowl with a plate and place in the fridge while you prepare your wet ingredients.
  6. Place the soy milk, lemon juice, vanilla extract, and the thickened psyllium husk/flax seed “egg” mixture into the cup of a high-speed blender. Blend until completely smooth.
  7. Remove the bowl from the fridge and pour the blended wet ingredients over the dry. Using a spatula or wooden spoon, gently fold the ingredients together until you have a very rough shaggy dough – do not overmix!
  8. Add the blackberries and, for the last time, stir gently to incorporate.
  9. Scrape out the dough onto the lined baking sheet and use the spatula or wooden spoon to shape the dough into a circle. Use a knife or bench scraper to slice the circle into 8 even segments and separate them from each other slightly to allow room to rise. Sprinkle with the extra granulated sugar
  10. Place in the oven to bake for 30-35 minutes or until golden brown on top. Remove from the oven and allow to cool on a wire rack. If the scones have expanded and are now touching, wait until they’re cool and slice the scones apart.
  11. Serve with a nice cup of tea or coffee!


When it comes to making scones you’ll find the less you do, the better they turn out. Here are some tips for getting the perfect crumb!

Keywords: blackberry scones

Freeze Your (Vegan) Butter

Great scones are all about managing the gluten in your flour. We’re aiming for crumbly and “short” rather than tough and chewy. When you make scones with warm or even room temperature vegan butter, the moisture content activates the gluten in the flour and makes everything toughen up. By freezing the butter, we stop it from melting too quickly and keep the gluten from activating. Be sure to use a block variety of vegan butter rather than margarine, as margarine has higher water content.

Blackberry Scones ingredients vegan butter

Grate Your (Vegan) Butter

Another GRATE tip for making scones is to grate your butter, rather than just cutting it into cubes. This makes it much easier to incorporate the butter into the flour mixture without “overworking” the flour. The more you work the flour, the more the gluten will develop, so small flecks of butter gives you a nice head start! Also, be sure to use a pastry cutter or a pair of sharp knives to cut the butter into the flour. Using your hands (like some recipes suggest) can warm up the butter and lead to tough scones!

mashing the butter

Don’t Overmix the Dough

It can be tempting to give everything a really good mix, especially when you add the blackberries – but try not to. For one, you don’t want to activate the gluten and end up with tough scones. It’s also a good idea because you want to keep your blackberries intact! If you overmix the berries, they’ll burst and bleed into the scones meaning no beautiful golden colour on top.

Adding blackberries to the scones

Sprinkle with Granulated Sugar Before Baking

Speaking of the beautiful golden top, be sure to sprinkle your scones with some granulated or demerara sugar right before baking. It’ll help them to brown and form a beautifully crumbly exterior.

Blackberry Scones

Always Allow to Cool

Straight after baking, scones will be very soft inside, so be sure to allow for some cooling time before serving. A good 30 minutes should do it if they’re on a wire cooling rack.

Blackberry Scones Cooling

August 31, 2020

Lemongrass Tofu Bánh Mì Recipe

  • Author: Wicked Healthy
  • Prep Time: 40
  • Cook Time: 15
  • Total Time: 55 minutes
  • Yield: 2 Servings 1x


  • Baked Tofu (recipe here)
  • x2 Vietnamese baguettes sliced partway through
  • Green onions, finely sliced
  • Red onions, finely sliced
  • Avocado, sliced
  • Fresh cilantro
  • Glaze:
  • 1 shallot, roughly minced
  • 1 garlic clove, finely sliced
  • 1 lemongrass stalk, finely minced
  • ½ a large red chili, sliced
  • 1 cup of orange juice
  • 1/4 cup mirin
  • 1/4 cup agave
  • 2 pinches salt
  • Thumb of fresh ginger, finely sliced
  • 1 ½ TBSP cornstarch
  • Aioli:
  • 1 cup Vegan mayo
  • 1/4 cup Thai basil, finely chopped
  • 2 TBSP green onion, finely sliced
  • 1 clove garlic, microplaned for a fine grate
  • Juice from 1/4 of a lime
  • Pinch of salt
  • Quick pickles:
  • 1 Jalapeno, finely sliced
  • 5 baby cucumbers, finely sliced
  • 1/2 cup rice vinegar
  • 2 TBSP maple sugar, agave is fine as well
  • 2 large pinches of salt


  1. Start by making the glaze. Warm-up a pan on medium heat, add oil and saute shallot, garlic, and lemongrass. Lower heat. Add sliced chili and ginger and stir to saute.
  2. Pour in lemon juice, mirin, and agave, with a pinch of salt. Simmer to reduce for 8 minutes.
  3. Make your aioli! Combine mayo with Thai basil, green onion, garlic, lime juice, and salt. Mix well.
  4. Make your quick pickles: whisk rice vinegar, maple sugar, and salt together, combine with jalapeno and cucumber slices. Transfer to a jar – they’ll keep for a week (if you have any left!).
  5. Take glaze off the heat and use a stick blender to mix until smooth. Return to burner and bring to a simmer. To thicken, stir cornstarch with a little water and whisk to a paste in a bowl, then slowly add to sauce and whisk throughout. Set aside when thickened into a glaze-like consistency.
  6. Place Baked Tofu slices on a hot cast-iron pan on medium heat, pour a layer of glaze over the slices, turning to coat in the sauce. Sprinkle with green onion, stir through and turn off the heat.
  7. Prep the red onion and avocado for the sandwiches and start to assemble! Take your Vietnamese baguette and spread a layer of aioli, add tofu, pickles, sliced red onion, avocado, and fresh cilantro. There you have it! Your Lemongrass Tofu Bánh Mì Recipe is all ready.


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Keywords: Lemongrass Tofu Bánh Mì

August 28, 2020

Tomato Miso Soup with Runner Beans

  • Author: School Night Vegan


For the Dashi

  • 1.5l water
  • 2-inch piece of kombu seaweed
  • 3 T tomato puree
  • 1.5 T soy sauce
  • 4 shiitake mushrooms
  • 1 tin peeled plum tomatoes

For the Soup

  • 8 runner beans, roughly chopped
  • 60g white miso paste
  • 350g assorted cherry tomatoes halved
  • Small bunch Thai basil
  • Small bunch dill
  • Toasted white sesame seeds
  • Chilli oil or toasted sesame oil


To Make the Dashi

  1. Place the water, kombu, tomato puree, soy sauce, and shiitake mushrooms into a large saucepan and place over medium heat. Bring to a boil and then reduce heat to low – allow to simmer for 5 minutes.
  2. After 5 minutes, use tongs to remove the kombu (you can discard it or allow it to dry out and reuse).
  3. Open the tin of tomatoes and pour it through a sieve, catching the tomato juice in a bowl below. Keep the tomato juice for another recipe. Roughly chop the tomatoes and place them in the dashi. Allow simmering for another 15 minutes.
  4. After 15 minutes, pour the dashi through a fine-mesh sieve (fine enough to catch any tomato seeds). You should now have a slightly rusty coloured, translucent dashi. Return the strained dashi to the saucepan and bring back to a simmer.

To Make the Soup

  1. Add the finely sliced runner beans to the dashi and allow it to simmer for 5 minutes.
  2. Once the runner beans are tender but not over-cooked, turn off the heat. In a medium bowl, place the miso paste and cover with a ladle-full of the dashi. Whisk well until the miso paste is completely dissolved with no lumps. Pour the miso/dashi mixture back into the saucepan of dashi and whisk well to combine.
  3. Divide the miso soup between four bowls and top with the sliced tomatoes, herbs, sesame seeds, and a drizzle of the oil on top.
  4. Serve hot and enjoy!


If you’ve never made Dashi before, it can sound rather intimidating – but trust me, it’s not. It’s a super useful ingredient for making Japanese style soup dishes and packs a serious umami punch. Some dashi is made using fish ingredients, but kombu dashi uses kelp and is entirely vegan. Here’s how to make my tomato dashi variation:

Keywords: tomato miso soup

Combine the Ingredients

Starting with a good 1.5l of water, we’re going to use just a 2 inch square of kombu. Kombu is a type of dried kelp that is responsible for miso soup’s distinctive umami flavour. A little goes a long way, so don’t go crazy. Add it to the water along with the tomato puree, soy sauce, and shiitake mushrooms

Bring the mixture to a boil and allow to simmer for 5 minutes.

Remove the Kombu

Kombu is super potent and if you leave it in the dashi for too long while it’s boiling, you’ll end up with a seriously bitter stock which will ruin the flavour of your miso soup. Using tongs, remove the kombu from the dashi, and set aside. You can allow this to dry out naturally and then use it again for another recipe.

Add the Tomatoes

Now that the kombu is out, it’s time to beef up that fresh tomato flavour. I advise using tinned plum tomatoes since they’re already peeled – which saves you a job! Just drain off the tomato juice in the can, chop up the peeled tomatoes and place them into the dashi. Bring back to the boil and allow to simmer for 15 mins.

Strain the Dashi

After 15 mins, we now need to strain off the vegetables and kombu from the dashi. Just pour it through a sieve then transfer it back to the saucepan. And there you have it! You’ve got yourself some tomato Dashi! You can allow this to cool and store in an airtight container in the fridge. Whenever you want soup, just heat it back up and use it as stock, or continue with the remaining steps of this recipe!

August 26, 2020

No-Oil Avocado Slaw | Quick & Easy Vegan Solutions

  • Author: Wicked Healthy


  • ½ head white cabbage, chopped
  • 4 handfuls of kale, shaved
  • 1 cup purple cabbage, chopped
  • 2 avocados
  • 1 carrot, shaved
  • 1 lemon, juiced
  • 1 lime, juiced
  • 23 TBSP agave
  • 23 TBSP rice wine vinegar (to taste)
  • ½ tsp smoked paprika
  • ½ tsp celery salt
  • Salt and pepper


  1. Squeeze avocado off the skin into a large bowl. Add 1 squeezed lemon and 1 squeezed lime (+ zester if you have a micro-plane). Add about agave, a few tbsp rice vinegar to taste, smoked paprika, celery salt, a pinch of salt and pepper. Whisk.
  2. In a large bowl add ½ head chopped white cabbage, half the shaved kale, 1 shaved carrot, and add the dressing.
  3. Massage. Then add the remaining kale and purple cabbage.
  4. Mix thoroughly
  5. Add a lil purple cabbage for garnish.


Use blender to combine the dressing if you have one!
Wear an apron if whisking it yourself 😉

We also have 2 other slaw recipes; Firecracker Slaw – if you like a bit of spice and Ranch Style Coleslaw – if that’s your bag!

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Keywords: avocado slaw

August 24, 2020


  • Author: Wicked Healthy


  • 1 packet of Beyond Meat (or any plant-based burger mince)
  • 1 bag tortilla chips
  • Romaine lettuce, finely sliced
  • 1 white onion, diced
  • ½ red onion, thinly sliced and diced
  • 2 cloves garlic, smashed with a knife and finely sliced
  • 1 jalapeno, finely sliced
  • 1 TBSP onion powder
  • 1 TBSP cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 bunch fresh cilantro, chopped
  • Oil
  • Black pepper (to taste)
  • Salt
  • Guacamole
  • Pico de Gallo
  • Queso Sauce


  1. Preheat the oven on 420f/215c
  2. Get your pan wicked hot over medium heat and coat surface with oil, cook onion and add the Beyond Meat, crumble into the pan with hands. Add black pepper, smoked paprika, cumin, onion powder, oregano powder, sliced garlic, and jalapeno. Stir to combine and break apart chunks of Beyond Meat with a wooden spoon. Add salt and fresh cilantro. Add 2 tablespoons of water and stir thoroughly.
  3. Place pan in the oven to crisp and brown the meat for 10 minutes.
  4. Slice red onion and set aside in a bowl.
  5. Prep your nachos. Place tortilla chips in a baking paper-lined baking sheet. Cover the surface evenly with smaller chips on top.
  6. Remove pan from oven and set on a cutting board. Layer greens, Beyond Meat, queso sauce, pico de gallo, chopped red onion, layer with more chips and more meat, queso sauce, and red onion. Bake in the oven for 5 minutes.
  7. Remove from oven and add more lettuce, pico, queso, jalapeno slices, fresh cilantro, and guacamole in the corner of each tray.


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