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

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 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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August 19, 2020


  • Author: Wicked Healthy Foods
  • Yield: Serves 4-6 people 1x



  • 2 blocks, extra firm tofu
  • 2 red onion, quartered (watch video for chopping tips)
  • 4 spring onions (scallions)
  • 1 TBSP fennel seed
  • 1 TBSP oregano
  • 1 TBSP red pepper flakes
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp aniseed
  • 4 TBSP oil canola/vegetable (optional fat from Tofu Pork Belly Recipe)
  • 1 jar (approx 350ml/12oz) BBQ sauce (or make ours with this recipe)
  • 1 bottle beer (optional)


  • 1/4 cup (approx 65g) cornmeal, medium grind
  • 2 cups of water
  • 1 large white onion, diced
  • 1 spring onion, sliced
  • 1/2 cup peas
  • 1/2 cup corn
  • 4 slices plant-based gouda (Follow Your Heart brand recommended)
  • 1 jalapeno, sliced
  • 2 TBSP plant-based butter
  • 3 garlic cloves, crushed and sliced
  • 1 tsp garlic powder
  • 1 TBSP excess seasoning from tofu
  • 1/2 tsp smoked paprika
  • 1 handful crushed tortilla chips
  • Oat milk (or plant-based dairy alternative) if you need to thin it out just add a little to desired consistency
  • 1 package (about 5 cups) baby spinach
  • Salt and pepper

Optional: Nutritional yeast to make it “cheesier”.


  1. Start by making a spice blend; grinding aniseed, fennel, oregano and crushed red pepper flakes, smoked paprika, and garlic powder in a pestle and mortar, until combined, smooth and crushed.
  2. Place tofu in a baking dish and drizzle over some ‘ fat’/oil, rubbing to coat evenly. Generously sprinkle spice blend over each side of tofu, pressing into the surface to coat.
  3. Chop onions into quarters, trim each end just enough so the onion layers are pierced, peel, and 1/4 (check the video to check how to do this without them falling apart!).
  4. Heat Pan or cast iron until hot, add oil, place tofu onto the surface and sear each side for 2-3 minutes. Remove Tofu from the pan and place in a sided baking dish
  5. Add onion to pan and sear on each side evenly until golden, remove and add to a baking dish with the tofu. Add BBQ sauce to cover tofu in the baking dish.
  6. (Optional) Deglaze the cooking pan with a little beer to absorb the flavours and add to BBQ sauce.
  7. When ready, preheat oven 420f/215c, once hot, roast for 20 minutes before serving. Or now’s a good time to throw it on the grill.


  1. Heat a medium-size saucepan over medium-high heat. Add plant-based butter, diced onions, and garlic. Add garlic powder, smoked paprika, and extra seasoning from tofu, a pinch of salt and pepper. Stir to combine. Add a handful of crushed tortilla chips and saute for 1 minute.
  2. Add 2 cups of water (approx 18oz/500ml) to the saucepot, bring to a boil and slowly whisk in cornmeal. Lower heat and add corn, green onion, and cheese. Thin as needed with a little plant-based milk. Lower heat to low, stirring often for 10 minutes until thick and creamy. Keep tasting!
  3. Remove tofu and onions from the oven.
  4. Wilt baby spinach on the stovetop with a pinch of salt and pepper.
  5. Serve.


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Keywords: BBQ Tofu

August 17, 2020

Vegan Nachos Mac Pie

  • Author: Wicked Healthy Food
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 6 hearty portions 1x


  • 2 cup (x2 227g package) dry chickpea pasta, cooked, drained and cooled
  • ½ head cauliflower, chopped
  • 2 medium-sized sweet potatoes, chopped with skin on
  • 1 bay leaf
  • 5 cloves garlic
  • 2 packages tofu, extra firm
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp garlic salt
  • Oil
  • 2 green onion, sliced
  • 2 fresh jalapeno, whole
  • 2 cup frozen peas
  • 1 cup frozen sweetcorn
  • 45 cup baby spinach


  • 1 13oz/400g can chickpeas, drained (save water for sauce)
  • 3 cup tortilla chips
  • 4 tsp tomato salsa
  • 1 7oz/200g package of vegan cheese (we used Follow Your Heart)
  • 1 tsp cumin powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • pinch salt and pepper
  • 45 TBSP nutritional yeast
  • Plant-based milk
  • Parsley or coriander, to garnish


  1. Preheat oven to 420f/215c.


  1. Cook pasta according to package directions. Drain and set to the side.


  1. In a large saucepan add chopped cauliflower, sweet potatoes, bay leaf, and garlic and cover with water. Bring to a boil.
  2. Reduce to simmer and cook until tender. Drain and save liquid.
  3. Transfer drained veggies to a high-speed blender, along with the jalapeno (optional).
  4. Add salsa and vegan cheese. Add spices (cumin, onion powder, smoked paprika, salt, and pepper), nutritional yeast, and chickpea water. Blend for at least 2 minutes until smooth. Add plant-based milk to thin for cheesy consistency.


  1. Heat med size cast iron or saute pan until hot. Coat each tofu side liberally with black pepper, cumin, and garlic salt.
  2. Use hands to massage the seasoning in.
  3. Add oil to the pan to coat evenly. Add tofu and sear, add jalapeno to cook alongside tofu. Flip tofu and repeat until golden.


  1. Drain the can of chickpeas, reserving the water to the side. Add chickpeas to a bowl and mash chickpeas with a potato masher. Add black pepper, green onions, and crushed tortilla chips. Mix with hands to form the crumb crust.
  2. In a deep tray bake dish, add crust pack down crust evenly to cover the bottom of the pan. Put the tray in a pre-heated oven for 10-15 minutes.
  1. Mix pasta, 1/2 of the peas, sweetcorn and a ¼ of the sauce (about a cup) to a large bowl and stir to combine. Add green onion and any extra veggies from the sauce mix. Add more sauce, until the mix is well coated evenly. Add cheesy-veg pasta mix to a traybake, top with sliced tofu, and a drizzle of extra sauce before baking.
  2. Bake for 20 minutes.
  3. Remove from oven, allow to cool for 5- 10 mins and serve.
  4. For optimal results, leave it to chill overnight before serving.
  5. Serve up and enjoy!


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Keywords: vegan nachos

August 14, 2020

Chipotle Mushroom Steak Vegan Tacos

  • Author: School Night Vegan
  • Yield: 10 tacos 1x


For the Tortillas

  • 125g masa harina
  • 1/4 t salt
  • 180 ml hot water

For the Pickled Onions

  • 1 red onion
  • 80ml water
  • 80ml distilled vinegar
  • 1/2 T salt
  • 1/2 T sugar

For the Mushrooms

  • 1 T vegetable oil
  • 3 oyster mushroom clusters
  • 3 t chipotle paste
  • 2 T vegetable oil
  • 1/2 t smoked paprika
  • 2 T soy sauce
  • 1/2 t garlic powder

For the Tacos

  • 1 large tomato, diced
  • 1 green chili, sliced (or jalapeños)
  • Small head of lettuce, roughly torn


To Make the Tortilla Dough

  1. Combine the masa harina and the salt in a medium bowl.
  2. Pour over the hot water (just slightly cooler than boiling) and mix well with a spoon until a dough forms.
  3. Cover with plastic wrap and leave to hydrate for 20 minutes. While the dough hydrates, make the pickled onions.

To Make the Pickled Onions

  1. Peel and finely slice the pickled onion (don’t dice, just slice into thin shreds) and place in a small bowl or clean jar.
  2. In a measuring jug, mix together the vinegar, water, salt, and sugar.
  3. Pour over the onions and place them in the fridge. Leave to pickle while you prepare the remaining ingredients.

To Make the Braised Mushrooms

  1. Place a cast-iron skillet or a large frying pan over medium heat. When the frying pan is “ripping hot” drizzle a little oil and place the mushrooms in the middle.
  2. Cover with a heavy lid and stack a few cans on top to press the mushrooms down. Fry for a good 5 minutes.
  3. While frying, mix together the chipotle paste, 2 vegetable oil, paprika, soy sauce, and garlic powder in a small bowl.
  4. Remove the lid from the mushrooms and, using a pastry brush, baste the top of the mushrooms with the chipotle sauce. Flip the mushrooms so the saucy side is now against the hot pan. Spread the remaining sauce on top and return the lid. Cook for a further 5 minutes.
  5. Once cooked, turn off the heat but leave the mushrooms in the pan, covered with the lid to stay hot while you cook the tortillas.

To Make the Tortillas

  1. Divide the now hydrated tortilla dough into 10 balls (each weighing around 30g).
    Place a dry frying pan over medium heat.
  2. Cut the sides of a plastic sandwich bag so you’re left with two squares of plastic. Place the dough between the two pieces of plastic and place inside a tortilla press. If you don’t have a tortilla press, just roll out between the two pieces of plastic using a rolling pin.
  3. Place the pressed tortilla onto the hot frying pan and cook for around 1 minute on each side. Don’t allow it to burn.
  4. Remove from the frying pan and wrap first in baking parchment and then a clean tea-towel to keep it hot and to prevent it drying out.
  5. Repeat until you have 10 tortillas.

To Serve The Tacos

  1. Spread the tortillas on a baking tray.
  2. Slice the braised mushrooms finely and divide between the 10 tortillas. Follow with the diced tomatoes, chili, lettuce, and pickled onions.
  3. Serve with hot sauce and fresh lime if desired!


If you haven’t made fresh tortillas before, you’re in for a real treat. Here’s how to whip some up in a flash!

Keywords: vegan tacos

Gather Your Ingredients

For these tortillas, we’re using masa harina, which is a type of cornflour. It’s super unique in flavour and comes in two main kinds, blue corn or yellow corn (I’m using blue corn in this recipe but feel free to use whichever). You’ll also need some salt and some water. And that’s it!

Making chipotle vegan tacos tortilla

Hydrate The Dough

To make the tortilla dough, you’ll need to use nearly boiling water, so boil a kettle and then leave it to cool for a few minutes. Mix it into the masa and salt then cover with plastic wrap and leave to hydrate. If you try to work with it straight away it’ll be far too wet, so don’t skip this crucial step!
Making chipotle vegan tacos tortilla

Divide the Dough

Once hydrated, divide the dough into 10 balls, each weighing roughly 30g. The dough at this stage should feel springy but not sticky. If it’s sticky, wrap it in cling film again and leave it to hydrate for another 5 minutes.

Making chipotle vegan tacos tortilla

Press or Roll the Tortilla

Next, you need to press the tortilla using a tortilla press. If you don’t have one, don’t worry – you can just use a rolling pin. Regardless of which method you use, you’ll need to sandwich the dough between two pieces of plastic or greaseproof paper. I like to use a plastic sandwich bag as it doesn’t crinkle and fold like greaseproof paper, plus the tortilla comes loose very easily once pressed.

Making chipotle vegan tacos tortilla

Cook the Tortilla

Place a dry frying pan over medium heat. When hot, remove the tortilla from the plastic sheet and slap it gently into the centre of the frying pan. Allow cooking for about a minute, checking it hasn’t burnt underneath. Flip and repeat. When done, remove from the pan and wrap in a layer of baking parchment, then a tea towel. This will keep it warm and soft! Repeat with the remaining dough!

Making chipotle vegan tacos tortilla Making chipotle vegan tacos tortilla

August 12, 2020

Vegan Chickpea Salad Sandwich

  • Author: Wicked Healthy Food
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 Mins
  • Yield: 1 sandwich 1x


  • 2 400g tins of chickpeas (drained)
  • 2 slices of bread
  • 3 TBSP Pumpkin Seen Pesto
  • 2 TBSP vegan mayo
  • ¼ tsp thyme
  • A few slices of red onion
  • A handful of spinach (lettuce/watercress if you prefer)
  • ½ tsp salt
  • ¼ tsp black pepper


  1. Mash the chickpeas, pesto, thyme, black pepper, and salt in a bowl with a masher, or fork. Add mayo and continue to mash to combine.
  2. Spread 3 heaped tbsps of the chickpea mix evenly on one slice of bread and layer up with sliced red onion and spinach leaves.
  3. Top off your sandwich with bread, cut in half, and serve up.


Want more inspiration? Check out our Wicked Healthy YouTube Channel!

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Keywords: chickpea salad sandwich