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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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 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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3 different veg. 3 different sauces. It may be quarantine, but it’s bbq season – so let’s get grillin’!

Here are some Wicked guidelines to help create a 10/10 BBQ experience!
Grill time flavors to get things popping.


Start here: How to prepare and break down Aubergine/Eggplant into fillets:

We used Sweet Chili and BBQ sauce (not together!). Anything goes! Browse our range of Wicked Kitchen sauces here – they make kick-ass marinades!


Start here: Break down a Butternut Squash: for veg style loins, steaks and fillets:

Cut into thick slices and coat each flat side with BBQ Rub.


Start here: HOTBOX Whole Head Cabbages: for the best cabbage steaks ever:

Slice into steaks and coat each flat side with Sweet Chilli Sauce, Hoisin sauce, or rub in a BBQ Rub.

Fire up the grill! Layer on your veggies (including some whole Jalapenos for an extra kick)! Flip over, add more sauce on each side, freestyle – this is your BBQ!

Arrange cooked veggies on a large pan to create a classic Wicked-style platter of goodness.

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May 29, 2020

One-Pot Butternut Squash and Chickpea Curry

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


  • ½ t coriander seeds
  • 3 T vegetable oil
  • 2 t garam masala
  • ½ t ground turmeric
  • ¼ t fenugreek powder
  • ¼ t chili powder
  • 1 t ground cinnamon
  • ¼ t ground ginger
  • 1 dried chili
  • 5 curry leaves
  • 1 cinnamon stick, snapped in half
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, crushed
  • Thumb-sized piece of fresh ginger, peeled and grated
  • 2 large tomatoes, roughly chopped
  • 500g peeled, de-seeded butternut squash chunks (around 1 small squash)
  • 200ml coconut milk
  • 350ml vegetable stock
  • 1 400g can chickpeas, drained and rinsed
  • 3 T fresh/frozen coriander, roughly chopped or torn
  • 4 tsp flaked almonds


  1. Place a large saucepan over medium heat and add the coriander seeds. Allow them to toast, swirling the pan, for a few minutes until smoky and fragrant. Don’t allow them to burn. Remove them from the heat and grind roughly in a mortar and pestle or spice grinder.
  2. Add the oil to the pan and add the spices, including the ground coriander seeds, dried chili, and curry leaves. Stirring constantly, allow the spices to temper in the hot oil until bubbling and very fragrant.
  3. Add the chopped onion to the pan and stir. Fry for around two minutes but don’t let the onion brown (lower the heat if necessary). Add the garlic and ginger and cook for a further 2 minutes.
  4. Add the chopped tomatoes and stir well. If the onions are starting to stick at this stage, add 3-5 tbsp of water along with the tomatoes to deglaze the pan. Cook, stirring often until the tomatoes are starting to break down and lose their shape – around 5 minutes.
  5. Add the cubes of butternut squash and stir to coat in the curry paste. Add the vegetable stock and bring to a simmer. Stirring occasionally, allow the curry to simmer with a lid on for around 10-15 minutes or until the squash is cooked.
  6. Once the squash is cooked and the sauce has reduced nicely, add the coconut milk and stir. Lower the heat and allow the curry to simmer for a few moments before removing from the heat.
  7. Stir in the coriander and top with the flaked almonds. Serve with steamed basmati rice and/or Rotis.


Here’s a simplified, illustrated version of the process behind this curry! You can use these steps with all sorts of different ingredients to customize and create something unique!

Keywords: vegan curry

Toast and Temper Your Spices

In order to fulfill their true potential, spices need to be either toasted (on a dry pan) or tempered (in oil) before using in a curry. With seeds, such as the coriander seeds in this recipe, I recommend dry toasting them in a hot pan and then grinding roughly. For pre-ground spices, add them to some hot oil and let them bubble until fragrant.

Sweat (don’t brown) Your Onion and Garlic

There’s nothing wrong with a nicely caramelised onion, but for curries, it’s best not to let them brown. The same goes for your garlic – even slightly burnt garlic can be incredibly bitter. Keep in mind you’ll be frying your onions with your spices, so it can be difficult to tell if they’re picking up too much colour, so keep that heat gentle.

Tomatoes for Sweetness and Tang!

Tomatoes are perfect for adding a delicate sweetness and tang to curries. They also add some moisture at this important stage, which can help to deglaze the pan. If your tomatoes aren’t super juicy, add a splash of water too. If your tomatoes are out of season, add a pinch of sugar to make up for the lost sweetness.

Add Your Squash (at the right time!)

Don’t be too eager to add your squash to the pan. Yes, it has to cook and this is the longest part of the process, but it’s also essential we let our tomatoes cook properly. Raw tomatoes in curry can make things too tangy and sharp instead of sweet. Only add the squash when the tomatoes have lost their shape.

Let the Sauce Reduce

Once your squash and vegetable stock are in the pan, it’s time to be a little more hands-off! We need this sauce to reduce and for the squash to cook through. Cover with a lid and reduce to simmer. The process should take between 10-15 minutes but be sure to check your chunks of squash often, so they don’t overcook.

In With The Coconut Milk

Now your sauce is nice and reduced, it’s time to get that coconut milk involved! Don’t use coconut milk from a carton – that’s a different, much thinner product. Give everything a stir and add your fresh coriander.



Serve and Enjoy!

I like to serve mine with some flaked almonds on top, for extra crunch and nuttiness! Finish with an extra little drizzle of coconut milk and you’re ready to go!


May 27, 2020

The OG Vegan Brisket – TEXAS BBQ-STYLE SEITAN! 🔥🔥🔥

  • Author: Wicked Healthy
  • Yield: Serves 6-8 1x


Wet Mixture (half will be used for braising liquid)

  • 1 C marsala wine
  • 1/4 C soy sauce or tamari
  • 1/4 C maple syrup
  • 2 T sriracha
  • 3 ½ C low sodium vegetable stock
  • 1 small can of tomato paste, about 1/4 C
  • 3+ T olive oil

Whisk all above ingredients well, In a separate bowl mix the dry batch:

Dry Mixture

  • 2 1/4 C vital wheat gluten flour
  • 3/4 C chickpea flour
  • 2 T chili powder
  • 1 T paprika
  • 1.5 tsp cumin
  • 2 T onion granules
  • 2 T garlic granules
  • 1 T salt


  1. Prepare a baking dish by coating lightly with oil. Set aside. Preheat oven to 375 degrees Fahrenheit.
  2. Hand mix the wet and dry batches separately. Combine dry mixture with half of the wet mixture. Mix until combined completely. Knead for 3 minutes until all is mixed thoroughly and the dough has an elastic texture.
  3. Form into a rough oval shape and place in baking dish. Lightly coat the raw seitan with oil.
  4. Add rest of braising liquid around the casserole dish, pouring over raw seitan.
  5. Place in oven and bake for about 25 minutes.
  6. At the 25 minute mark, flip loaf over. Place back in the oven for another 20 minutes. Meanwhile, fire up the grill.
  7. Remove the seitan a few minutes before it’s done and baste the seitan with some of the remaining liquid in the dish.
  8. Place back in the oven for another 5-10 minutes. The liquid should be almost evaporated and thickened. Remove from the oven and leave to cool for a few minutes.


-You can also use oat flour or blended tofu/beans in this recipe
-Freezes well, you can mince it or shred it and add to many different types of dishes.
-You have options! Boil, braise, steam, or bake.

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Keywords: vegan brisket

May 20, 2020

Vegan Buffalo Tofu

  • Author: Wicked Healthy
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes


  • 1 ½2 blocks of extra firm tofu, cubed
  • 2 T BBQ dry seasoning
  • x1 100ml bottle Frank’s Red Hot sauce
  • 1 handful/pack snipped fine green beans
  • 1 handful/pack tenderstem broccoli/broccolini
  • Brown Rice (either made fresh or microwaved) Perfect brown rice recipe here.
  • Sunflower oil
  • Salt
  • Cracked black pepper
  • Fresh parsley, to garnish


  1. Preheat oven to 200c fan or 400f
  2. In a large metal bowl Toss cubed tofu in 1 tbsp oil and BBQ rub toss to coat each piece evenly.
  3. In a cast-iron skillet, heat – hot and add 2 tbsp oil
  4. Add tofu to the pan, sear on each side.
  5. In same bowl, add broccoli and toss in a drizzle of oil (to help seasoning stick) and ½ teaspoon of salt and pepper to coat.
  6. Onto a baking paper lined baking tray, place seasoned broccoli to one side, leave room for the other ingredients. Add seared tofu.
  7. In hot cast-iron pan, add green beans and a tiny bit of water, pinch of black pepper and cook for 2 minutes then place beans onto baking pan with other ingredients. When ready for dinner heat in preheated over for 10 minutes. This will heat and crisp up the outer edges and will leave the centers juicy. Remove from oven.
  8. On medium-low heat, in metal bowl add the whole bottle of hot sauce, along with a tbsp of vegan butter, whisk it up until it’s all melted. Add tofu to the sauce, and coat evenly.
  9. Serve with rice and the veggies and the hot saucy buffalo fu. Parsley garnish optional.


In the mood for more Buffalo Recipes?

Buffalo Cauliflower Pizzas

Buffalo Cauliflower and Brussel Sprouts

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Keywords: Vegan Buffalo Tofu



May 15, 2020

Pulled Mushroom Szechuan Noodles for One

  • Author: School Night Vegan
  • Yield: 1 Serving 1x


  • 2 spring onions
  • 2 king oyster mushrooms
  • 1 t Szechuan crispy chili oil
  • 1.5 t Chinese black vinegar
  • 3 t dark soy sauce
  • 1 T peanut butter
  • 100g rice stick noodles (the flat kind)
  • 2 T vegetable oil
  • 2 cloves garlic, crushed
  • 1 T finely chopped fresh coriander
  • ½ t white sesame seeds
  • 1 t sesame oil


  1. Finely chop the spring onions, keeping the white and green parts separate. Set aside. Using a fork, shred the king oyster mushrooms into strips until only the cap remains. Finely chop the cap. Set aside.
  2. In a small bowl, mix together the chili oil, the vinegar, soy sauce, and peanut butter with 4 tablespoons of water. Set aside.
  3. Boil a kettle-full of water and fill a medium saucepan. Place the noodles in the water, cover, and leave to cook for 8-10 minutes. While the noodles are cooking, make the sauce.
  4. Place a frying pan over medium heat and add the oil. When the oil is hot, add the white parts of the spring onion along with the garlic and fry for a few minutes. Add the shredded mushrooms and fry for a further 3 – 5 minutes or until they look reduced and juicy.
  5. Reduce the heat to low and add the mixture of sauce ingredients from the small bowl. Stir well and allow for simmer for a minute or two but don’t let it reduce too much. If the sauce becomes too thick, add a little more water to thin it out.
  6. Drain the noodles and add them to the pan with the sauce. Remove from the heat and toss or stir to combine. Add the fresh coriander and stir through.
  7. Serve in a deep bowl. Sprinkle with sesame seeds and a drizzle of sesame oil.

Keywords: Szechuan Noodle Recipe


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May 13, 2020

Vegan Chinese BBQ Takeaway | High Protein Meal-Prep

  • Author: Wicked Healthy



  1. Tear tofu apart into bite-size pieces
  2. In a medium-size bowl add and mix together all dry ingredients to create the coating.
  3. Dredge each piece of tofu to cover evenly and set aside.
  4. On medium-high heat, heat cast iron (shallow pan) until hot. Add even oil to cover the bottom and a little extra.
  5. Shallow pan fry the tofu pieces 4 – 6 at a time making sure to rotate and turn to cook all sides.
  6. Repeat this process until all pieces are cooked. Place cooked tofu pieces on a paper towel lined plate to drip-dry any excess oil.
  7. Pre-Heat oven 200c/400f
  8. In a large bowl add Asian BBQ Sauce, then add tofu and toss to coat pieces evenly.
  9. Assemble onto a baking paper (parchment) lined baking sheet evenly and Heat for 10-15 minutes in the oven to finish.
  10. Best served with veg and rice of your choice

Options: Feel free to use different spices for different flavors, they are all interchangeable. Mix and match veggies to accompany this dish.


Check out the whole Wicked Kitchen line here – available in UK Tesco stores.

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Keywords: Vegan Chinese takeaway