Strawberry Compote with Simple Breakfast Waffles

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  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 large waffles 1x
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Ingredients

For the Strawberry Compote

  • 190g frozen strawberries
  • 2 Tbsp caster sugar
  • 1 Tbsp lemon juice
  • 60g frozen blueberries
  • 1 Tbsp corn starch
  • 2 Tbsp water

For the Waffles

  • 350ml soy milk
  • 1 tsp lemon juice
  • 125g plain white flour
  • 60g wholemeal flour
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 3 Tbsp sugar
  • Pinch sea salt
  • 3 Tbsp sunflower oil
  • 1 tsp vanilla extract

Instructions

To Make the Strawberry Compote

  1. Place the strawberries, sugar and lemon juice into a small saucepan and place over medium/low heat. Stir often until the fruit is all melted then leave to simmer for around 5 minutes. Once the strawberries are just about falling apart, add the blueberries and stir well to combine before reducing the heat to low.
  2. In a small bowl, combine the corn starch and the water until smooth, then add it to the compote and stir well. The mixture should thicken rather quickly. If the mixture doesn’t thicken, repeat this step with another Tbsp of corn starch.
  3. Turn off the heat and set aside to cool completely. Alternatively, transfer the compote to a sterilised jar and leave to cool on the counter before refrigerating.

To Make the Waffles

  1. Preheat the waffle iron and brush carefully with a little sunflower oil to prevent the waffles from sticking.
  2. In a measuring jug, combine the soy milk and lemon juice. Stir well and leave the soy milk to thicken.
  3. In a medium bowl, sieve together the flours, baking powder, cinnamon and sea salt. Set aside.
  4. Add the sunflower oil and vanilla extract to the thickened soy milk and whisk to combine. Pour the wet mixture into the bowl of dry ingredients and mix well to combine.
  5. Pour half of the batter into the waffle iron. Close and cook until steam stops rising from the iron. Remove and serve with vegan butter and the strawberry compote. Repeat with the remaining half of the batter.

Notes

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Keywords: strawberry compote with simple breakfast waffles recipe

When making the compote, be sure to not overcook the fruit. The acidity in fruit is what makes it delicious, but it also disappears quickly under hot conditions. This is why we add the blueberries after the strawberries (because they take much less time to cook). Also don’t worry if the compote looks thin half-way through cooking. As soon as you add the corn starch it’ll thicken up!

strawberry compote recipe ingredients

Waffles LOVE to stick to the waffle iron, so be sure to brush the iron with vegetable oil before you make each waffle.

vegan breakfast waffles recipe

The waffles will rise much better with a little acidity in the mix – this is why I make a quick soy milk “buttermilk” by whisking together the soy milk and the lemon juice. You’ll notice a lovely fluffy texture to the waffles thanks to this ingredient, so don’t skip it!

simple vegan breakfast waffles recipe

The recipe makes 3 large, circular waffles, but this may differ depending on the size of your waffle iron. I like to break the waffles into quadrants when serving a bunch of people. Enjoy!

strawberry compote recipe

March 30, 2021

Nana’s Red Sauce Recipe

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  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8 cups 1x
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Ingredients

For Nana’s Red Sauce

  • 1 red bell pepper
  • 1 white onion
  • 9 cloves garlic
  • Fresh oregano
  • Crushed red chilies
  • Salt
  • Black pepper
  • 2 cans (28 ounces each) San Marzano canned plum tomatoes
  • ½ can of water
  • 1 small can (6 ounces) of tomato paste
  • Olive oil
  • Fresh basil

Instructions

  1. Rough dice the red pepper and onion, don’t worry about this too much, as it will all get blended later.
  2. Heat a large saucepot over medium-high heat. Sauté the onions and bell pepper in a little oil, for about 4 minutes.
  3. While that cooks, thinly slice the garlic, then add to the pot with a little fresh diced oregano, crushed red chillies and season with a little salt and pepper. Stir through to combine thoroughly.
  4. Add the canned tomatoes, ½ a can of water, and the whole can of tomato paste. Stir it up and keep the heat nice and low, using a wooden spoon to break up the tomatoes to release the juices. Cover with lid and bring to a simmer, stirring frequently (every 5 minutes). The sauce will reduce down and thicken over 45 minutes – 1 hour (1 hour 30 minutes, depending on the juiciness of your tomatoes).
  5. To make this red sauce recipe more smooth, take off the heat and use an immersion blender in the pot, to blend to desired consistency. Add salt to taste and finish with a swirl of olive oil and coarse chopped basil leaf for a burst of freshness.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Keywords: nana's red sauce recipe

Check this blog to see our fresh pasta recipe!

Pro Tips- Cheater chopping: Pulse the onion in a food processor. While it’s sautéing, pulse the garlic and bell pepper as well. Then chop the canned tomatoes the same way. If you use a food mill when it’s done cooking, the mill will strain out the seeds for you. – Nana used fresh tomatoes whenever possible. To do that, peel, seed, and chop 6 pounds of fresh San Marzano tomatoes and use them instead of the canned. – If your tomatoes are sweet enough, you will not need the pinch of sugar. Alternatively, you could get a little sweetness by adding 1⁄2 cup finely shredded carrot when sautéing the onions.

plant based fresh pasta and red saucewicked fresh pasta and nanas red sauce recipe

Cheesy Buffalo Cauliflower & Brussels Sprouts

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  • Author: Wicked Healthy
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: Serves 2-4 1x
  • Category: Vegan
  • Method: Bake
  • Cuisine: Snacks
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Ingredients

for the buffalo sauce

  • C or 80 ml hot sauce
  • ½ C or 125 ml plant-based butter, melted
  • 1 head cauliflower, core removed, chopped into florets
  • about 15 Brussels sprouts, ends, and outer leaves removed
  • 1 block firm tofu, cubed
  • pinch pepper
  • 2 t nutritional yeast (or, hippy fish food, as we like to call it)
  • 1/2 t garlic granules
  • cilantro, for garnish
  • 2 large carrots, sliced into sticks
  • 3 ribs celery, sliced into sticks

Instructions

  1. Preheat oven to 450°F/232°C.
  2. Prepare all the vegetables and tofu. Add to a mixing bowl and set aside.
  3. To prepare the Buffalo sauce, whisk together hot sauce and melted v-butter, drizzling butter slowly in as you whisk.
  4. Toss cauliflower florets, Brussels sprouts, and tofu together with the buffalo sauce, pepper, nutritional yeast, and garlic powder.
  5. Pour and spread evenly onto the prepared baking sheet. Bake for 10 minutes, then remove from oven.
  6. Transfer entire the entire contents of the baking sheet into a large cast iron skillet.
  7. Pour 1 cup (225 grams) of the vegan cauliflower cashew cheese sauce evenly over everything, and return to the oven.
  8. Bake for 8-10 minutes, or until the cheeze starts to brown. Remove from oven. Drizzle any remaining buffalo sauce over the top.
  9. Warm the remainder of the Wicked Awesome Sauce in a small bowl for dipping.
  10. Garnish cauliflower and Brussels sprouts with cilantro, and serve with carrot and celery sticks, and the warmed Awesome Sauce.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Keywords: cheesy buffalo cauliflower & brussels sprouts

Butternut Squash Bisque Shooters Recipe

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  • Author: Wicked Healthy
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Ingredients

Butternut Squash Bisque Shooters Recipe:

  • 2 ½ cups butternut squash or other squash
  • 1 ½ tbsp olive oil
  • 1 onion, rough
  • 6 cloves of garlic
  • 1 tbsp fresh thyme
  • ¼ cup sherry wine
  • 4 cups water (1 L)
  • Sea salt, to taste
  • 1 tbsp vegan butter
  • Toasted Pumpkin seed oil as drizzle as garnish (optional)
  • Toasted pumpkin seeds as garnish (optional)
  • Parsley, chopped for garnish (optional)

Instructions

  1. Begin heating a large pot over medium-high heat.
  2. Remove the seedbed of the butternut squash (see video for example) and then peel the squash.
  3. Cut the peeled squash into medium-sized cubes. You’ll be blending this in a later step, so just small enough to help the squash cook faster. Bigger pieces = longer cooking time.
  4. Peel the onion and give it a rough chop. Again, you’ll be blending this so it doesn’t need to be perfect.
  5. Peel the garlic and again rough chop.
  6. Add about 1 Tbsp of olive oil to the pot, then add the onions, garlic, and fresh thyme. Sauté until they get a bit of color.
  7. Once the garlic and onions are looking good, add the squash. Sauté for a few more minutes until the squash starts to lightly brown. The key here is that you’re building layers of flavor for your butternut squash bisque, so you want the squash to cook down a bit.
  8. Once the squash has picked up some color, add the sherry to deglaze. Stirring frequently, let the sherry bubble away until it has reduced by about half.
  9. Add the water and bring it to a boil. Reduce heat and simmer for 20-30 minutes, until the squash is tender and the liquid has reduced by about half.
  10. Remove from heat.
  11. Using a hand blender, blend the mixture until about half smooth. You want to keep it on the rustic side for now and then we’ll add some seasonings. ( Alternatively, you can transfer the mixture into a blender to blend if you don’t have a hand blender.)
  12. Add a pinch or two of sea salt (to taste) and a Tbsp of vegan butter.
  13. Continue blending the mixture, incorporating the salt and butter until the mixture is silky smooth.
  14. Now you’re ready to serve your butternut squash bisque shooters recipe! If you’re serving in a bowl, go ahead and serve it as hot as you’d normally serve soup. If you’re serving as a shooter in shot glasses as seen in the video and photos, WARNING: LET THE SOUP COOL quite a bit before pouring into the glasses and serving. You really don’t want to pour boiling hot soup into thin glass containers!
  15. As an option, garnish with a drizzle of pumpkin seed oil, parsley, and pumpkin seeds.

Notes

Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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

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Keywords: butternut squash bisque shooters recipe

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January 29, 2021

Quick Vegan Kimchi Hashbrown Recipe

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  • Author: Richard Makin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 Servings 1x
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Ingredients

  • 350g Maris piper potatoes, washed but not peeled
  • 85g kimchi, finely chopped
  • 1/2 tsp gochugaru
  • 1/4 tsp garlic powder
  • 1 tsp psyllium husk powder + 3 TBSP water
  • 1/4 tsp flaky sea salt
  • 3 TBSP olive oil

Instructions

  1. Coarsely grate the potatoes or use a Thai peeler to julienne them into long, thin strips. Wash thoroughly in a medium bowl of water, rinse and repeat two more times.
  2. Lay a clean napkin or cheesecloth over the empty medium bowl and add the washed potato shreds. Pinch together the corners of the napkin and twist as firmly as you can until the water from the potatoes drips from the bottom into the bowl. Discard the water and wash the bowl.
  3. Remove the napkin and return the drained potatoes to the medium bowl. Add the Chopped kimchi, gochugaru, garlic powder, and flaky sea salt. Mix well to combine.
  4. In a separate small bowl, combine the psyllium husk powder and the water. Whisk until combined then immediately pour over the hashbrown mixture. Mix well until completely combined and the mixture gently holds together.
  5. Place a large frying pan over medium heat and add one tablespoon of the olive oil. Bring to temperature and swirl the pan to make sure the oil covers the whole surface.
  6. Place a dessert spoon of the mixture into the pan and press down flat/spread out into a thin layer using a spatula. Repeat twice more so you have three hashbrowns cooking in the pan. Fry for around 4-5 minutes on each side, checking to make sure they’re not burning often.
  7. Once fried on both sides, remove from the pan and place on a baking tray lined with kitchen roll to absorb any excess oil. Add another tablespoon of olive oil to the frying pan and repeat the process until you have no hashbrown mixture remaining.
  8. Serve the hashbrowns with fresh coriander, vegan mayo, sriracha, and sesame seeds (optional) or simply with a sprinkle of flaky sea salt.

Notes

Did you make this quick, vegan recipe? Tag @wickedhealthy on Instagram and hashtag it #eatwickedfoods

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Keywords: quick vegan kimchi recipe: kimchi hash browns

Simply grating potato for your hashbrowns works great, but for extra texture, I like to use a thai peeler, which essentially makes long, thin, julienned ribbons out of any hard vegetable. If you don’t have one, a spiralizer does essentially the same thing.

potatoes for kimchi hash brownspeeled potatoes for hash browns

The first key to perfectly crispy hashbrowns is to remove as much water from the potatoes as possible. I like to squeeze all the water out through a clean napkin or cheesecloth. It takes some strength but every drop of water you manage to wring out leads to a crispier hashbrown.

kimchi hash browns peeleddrying hash brownsdried hash browns

When picking kimchi, remember that kimchi isn’t traditionally vegan – it contains fish. If you’re using a store-bought variety of kimchi, be sure to pick one which is labelled as vegan.

kimchi hash brown seasonings mixkimchi hash brown mixed

Most hashbrown recipes traditionally use egg to bind the potato together. Instead, we’re using psyllium husk powder, hydrated with a little water. It binds everything together and stops the hashbrown from falling apart in the pan. If you don’t have psyllium husk powder, you can use ground flax seeds instead. Garnish and serve this quick, vegan kimchi recipe!

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December 24, 2020

King Satay with Spicy Peanut Ginger Sauce

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  • Author: Wicked Healthy
  • Yield: 4-8 skewers 1x
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Ingredients

  • 1 pound king oyster mushrooms
  • spray cooking oil
  • salt
  • fresh cilantro (for garnish)

For the Marinade:

  • 1⁄4 cup (60ml) tamari or soy sauce
  • 1 Tbsp sambal (chili paste) or sriracha
  • 2 Tbsp rice vinegar

For the Spicy Peanut Ginger Sauce:

  • 1 cup (240g) creamy peanut butter
  • 1/3 cup (75ml) tamari or soy sauce
  • 1/3 cup (75ml) fresh lime juice
  • 1 Tbsp fresh ginger, chopped
  • 1 Thai chili, chopped (optional)
  • 1⁄2 cup (120ml) to 1 cup (250ml) water, depending on how thin you prefer the sauce

Instructions

  1. Get a cast-iron pan wicked hot and start soaking your wooden skewers in water so that they don’t burn later.
  2. Cut the larger mushrooms in half the long way. When the pan is hot, spray it with some cooking oil to coat the bottom.
  3. Layout the mushrooms in the pan flat side down, then press with another pan. Be sure to use a towel or pot holder when you press, as the top pan will get hot. Press and cook for about 2 minutes.
  4. After a few minutes, remove the top pan and flip the mushrooms over to sear the other side. Put the top pan on top of the mushrooms again, then add a splash of water to the pan to help steam them. Press and cook for about another minute, until the mushrooms are golden brown with a nice sear. Remove from heat.
  5. Prepare the marinade by mixing the soy sauce (or tamari), sambal (or sriracha), and rice vinegar in a bowl big enough to hold all of your seared mushrooms. Add the mushrooms and cover with plastic wrap. Set aside.
  6. Prepare the spicy peanut ginger sauce by blending the lime juice, peanut butter, ginger, chili, tamari, and water. Add the water in stages until you get the consistency you want.
  7. Once mushrooms have softened up and cooled down in the marinade, start heating a cast iron grill pan over medium-high heat. Weave each mushroom onto a skewer.
  8. When you’ve finished skewering all of the mushrooms and the grill pan is hot, spray the pan with cooking oil and then add the skewers. Grill on each side for about 3-4 minutes, keeping an eye on them. You’re looking for some nice grill marks and char, but obviously don’t overdo it!
  9. To serve, arrange the skewers on a plate, then drizzle the peanut ginger sauce over the top. Garnish with some fresh cilantro, Thai chili slices, and a bowl of the sauce for dipping.

Notes

Pro-Tip

Use the leftover mushroom caps to make Mushroom Stock or add them to the filling for Porcini Ravioli. Or just sauté them, toss with tamari, and add to your favorite noodle bowl.

 

Options

  • Switch it up and use almond butter or cashew butter in the sauce instead of peanut butter.
  • Garnish with fresh cilantro, chopped chiles, and lemon or lime wedges for squeezing.

 

Keywords: Satay

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Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods
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December 16, 2020

Party Food: Vegan Mushroom Tempura

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  • Author: Wicked Healthy
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Ingredients

  • 1 cup (125g) all-purpose flour or gluten-free flour
  • 1/4 cup (32g) cornstarch
  • 1 TBSP toasted black sesame seeds
  • Pinch sea salt
  • 1 cup (235ml) soda water
  • Mushrooms of choice or other vegetables
  • High-heat cooking oil, suitable for frying
  • Green onion, chopped for garnish
  • Sriracha mayo

Instructions

  1. Preheat at least 2 inches of fry oil in a pot, until it shimmers.
  2. Place dry ingredients in a mixing bowl and stir together until combined.
  3. Slowly add soda water and whisk until you achieve a thinner, crepe-like batter.
  4. Slice mushrooms or vegetables. Dip vegetables in batter, shaking off excess.
  5. Using tongs, place one dipped mushroom in a pot of oil to see if it is hot enough.
  6. The mushroom should take about 2 minutes to fry, creating a crispy, see-through crust around the vegetable. If this occurs, remove this mushroom from oil and place it on a paper towel on a plate to cool. Repeat the process for the other mushrooms.
  7. When mushrooms are cool to touch, garnish with green onions and serve with sriracha mayo.

Notes

Did you make this recipe? Tag @wickedhealthy on Instagram and hashtag it #eatwickedfoods

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Keywords: vegan mushroom tempura

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December 15, 2020

Panisse Recipe: Chickpeas & Citrus Aioli

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  • Author: Wicked Healthy
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Ingredients

FOR THE PANISSE:

  • 2 tbsp everyday olive oil
  • ¼ yellow onion, diced
  • 1 tbsp garlic, mashed into a paste or zested
  • 3 cups (750ml) vegetable stock
  • 1 cup (250ml) non-dairy milk, unsweetened
  • 1½ tsp sea salt
  • ¼ tsp black pepper
  • 2¼ cups (280g) chickpea flour
  • peanut oil or vegetable oil, for shallow frying
  • coarse sea salt, for garnish
  • citrus aioli, for dipping (recipe below)

FOR THE CITRUS AIOLI:

  • ⅓ cup (5 tbsp) plant-based mayonnaise
  • 1 tbsp green onion, minced
  • ¼ cup (60ml) fresh-squeezed orange juice
  • ¼ tsp sea salt
  • ¼ tsp rosemary (optional)
  • freshly ground black pepper

*OPTIONS:

Instead of making finger-shaped Panisse, use a cookie cutter to cut out rounds or other shapes; top the fried rounds with the aioli (and herbs or minced vegetables if you like) and serve as
canapés.

Instructions

FOR THE PANISSE:

  1. Coat a 9-inch square baking pan with olive oil and line with parchment paper. Heat the 1 tablespoon oil in a small saucepan over medium-high heat. Add the shallots, cut the heat to medium, and sauté until golden, about 2 minutes. Whisk in the Garlic, then the stock and milk. Continue to cook, whisking, until the garlic is evenly distributed.
  2. Bring the mixture to a simmer and whisk in the salt and pepper. Gradually whisk in the chickpea flour until it’s fully incorporated with no lumps. Use a wooden spoon to continue stirring, and cook until the mixture thickens and bubbles 5 to 8 minutes. It should be somewhat thick but still pourable. If it becomes too stiff to stir, whisk in a little more milk or stock.
  3. Quickly pour the mixture into the pan, spreading it to the edges and smoothing the top. Let stand until set, at least 20 minutes. Or cool, cover, and refrigerate for up to 2 days. (This is a good time to make the aioli.)
  4. To cut and cook the Panisse, invert the pan onto a cutting board, remove the parchment, and cut the square into fingers the size of large French fries, about 3 inches long and ¾ inch wide.
  5. Heat a thin layer of oil in a large cast-iron pan over medium-high heat. Add a single layer of Panisse without crowding and cook until lightly browned, 3 to 4 minutes per side. Remove to paper towels and immediately sprinkle with flake salt. Continue cooking the Panisse with fresh oil as needed.
  6. Stack the Panisse on a plate. Serve with the aioli for dipping.

 

FOR THE CITRUS AIOLI:

  1. Mix everything together in a small bowl. The aioli will thin out as it sits, which is fine. You want the consistency to be more like a creamy dipping sauce and less like a stiff mayonnaise.

Notes

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Keywords: panisse recipe chickpeas and citrus aioli

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October 16, 2020

Vegan Chocolate Hazelnut Granola

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  • Author: Richard Makin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 servings 1x
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Ingredients

  • 230g rolled oats (the big jumbo ones, rather than porridge oats)
  • 40g plain white flour
  • 25g cocoa powder
  • ½ t flaky sea salt
  • 70g blanched hazelnuts
  • 25g cacao nibs
  • 25g pumpkin seeds
  • 25g sunflower seeds
  • 80g coconut oil, melted
  • 100g maple syrup
  • 2 t vanilla extract

Instructions

  1. Preheat the oven to 150c/300f (fan) and line a baking tray with baking parchment.
  2. In a large bowl, combine the rolled oats, flour, cocoa, sea salt, hazelnuts, cacao nibs, pumpkin seeds, and sunflower seeds.
  3. In a separate medium bowl, combine the melted coconut oil, maple syrup, and vanilla extract.
  4. Add the wet ingredients to the dry and mix well until thoroughly combined. Spread out across the baking tray in an even layer.
  5. Place in the oven and bake for a total of 30 minutes, removing halfway through to stir and flip the granola.
  6. Remove the chocolate hazelnut granola from the oven and allow to cool fully. Once cooled either serve with fresh fruit and plant milk or store in an airtight container for about 2 weeks.

Notes

This is a super easy recipe with only four steps. Follow these tips and you can’t go wrong! Next stop: perfect granola!

Start With the Dry Ingredients

Combine the dry ingredients in a large bowl. I’ve picked my favourite seeds for this recipe but feel free to swap them out for alternatives. You could try sesame seeds, flax seeds, hemp hearts, or even chia seeds.

vegan granola ingredients

Combine Your Wet Ingredients

Next mix the coconut oil, maple syrup, and vanilla together in a separate bowl. You can sub the coconut oil for any other neutral vegetable oil if needs be. You can also use any other sugar syrup for this recipe instead of maple syrup – such as brown rice syrup, agave syrup, or golden syrup.

wet ingredients for vegan granola

Combine the Two

Mix the dry and wet ingredients together, making sure the oats are thoroughly mixed through. Spread out on a baking tray lined with parchment in a nice, even layer.

vegan chocolate hazelnut granola mixvegan granola

Bake the Granola

Place the granola in the oven and bake for a total of 30 minutes, stirring the granola half-way through. Allow the granola to cool fully before serving or storing.

vegan chocolate hazelnut cooked granola

 

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Check out our other vegan recipes!

Keywords: vegan chocolate hazelnut granola

October 13, 2020

Pea and Mint Pesto

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  • Author: Wicked Healthy
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Ingredients

  • 1 white onion, rough chopped
  • 4 garlic cloves, crushed and chopped
  • Handful fresh basil, remove leaves from stem
  • Handful fresh mint, remove leaves from stem
  • 2 cups frozen peas, thawed
  • 3/4 cup Pine nuts, lightly toasted in a dry pan
  • ½ fresh lemon, juiced
  • 1 TBSP fresh lemon rind, zested (or finely chopped)
  • Chili flakes
  • Oil
  • Salt and pepper

Serving suggestion for 2 slices of toast:

  • Pea and mint pesto
  • 1 ripe avocado, mashed
  • 2 slices toast
  • 3 fresh pea pods, peas removed
  • Mint leaves
  • Fresh chili, sliced

Serving suggestion for pesto pasta:

  • 3 TBSP Pea and mint pesto
  • Pre-cooked pasta
  • Thawed peas
  • Pine nuts, toasted
  • Chili flakes
  • Olive oil
  • Salt and pepper

Instructions

  1. Heat up a pan on medium-high heat. Prep onion and garlic while you wait.
  2. When hot, add a little oil (it should sizzle) and saute onion, seasoned with a generous pinch of salt and pepper.
  3. Add garlic when the onion starts to gain some colour. Shake the pan and add a little more oil to cook through, until onion is golden. Remove from heat.
  4. Prep your fresh herbs – pick leaves off basil and mint plants, removing all tough woody stems.
  5. Put onion and garlic in a food processor, along with the herbs, thawed peas, toasted pine nuts, chili flakes, lemon juice, lemon zest, and a generous pinch of salt and pepper.
  6. Pulse in the food processor, shaking it up (literally!) and adding olive oil while pulsing until you have a chunky texture (we aren’t going for smooth here).
  7. Empty into a big bowl, stir.

Serving suggestion:

Avocado Toast:

  1. Squeeze avocado out of the skin and mash with a 3 TBSP pesto, spoon onto 2 slices of toast, slice in half, and top with fresh mint leaves, fresh peas, and a drizzle of olive oil, fresh sliced chili to garnish.

Pesto Pasta:

  1. Combine pesto with cooked pasta, a little olive oil, toasted pine nuts, thawed peas, chili flakes, salt and pepper. Garnish with mint leaves.

Notes

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

Get pinning! We’re over here on the Wicked Recipes Pinterest.

Check out our other vegan pesto recipes!

Keywords: pea and mint pesto