Veegan Pho style soup! (For the lazy) 

Sometimes you just feel lazy or you may not have time. 

Today it was definitely laziness for me. 

I work in a Vietnamese restaurant and I love all the food, but making a good Pho takes hours so here is my super quick 10 minute twist for the lazy! 


What you need: 

Rice noodles of your choice 

1/2 vegetable stock dice 

1 head of pak-choi 

1 onion 

1 fresh chilli 

Coriander 

+ home made chilli oil (recipe coming soon) 

All you need to do: 

Boil the noodles, cool them under cold water when cooked. 

Add half a litre of boiling water to the pot, add the stock cube and all the veggies apart from the coriander, boils for two minutes and there you go! 

Add the stock to your noodles, add as much coriander and chilli as you like and enjoy! 

Yay for the lazy! (This recipe makes two portions usually!) 


Much love 

Veeganista x 

Veegan Avocado Pesto! (Pestocado in my books!) 

I am very well known for my love of avocados, I got tagged in avocado memes on a daily basis. 

So I combined my love of avocados with my love for pasta and pesto and made what I l like to call “Pestocado”

It’s an extremely easy, cheap and quick recipe to make! 

All you need is: 

1 avocados 

1 handfuls of fresh basil 

50g of pine nuts

1 clove of garlic 

2-3 tbls of quality olive oil 

Salt and pepper

Now.. how easy is this recipe you ask..? 

Throw it all in a blender and blend until smooth. 

Once blended add three diced tomatoes. 

On the side build your preferred pasta shape and there you go! Easy! 

This takes max 15 minutes, it’s easy, it’s quick and it’s definitely filling! 

I top it off with chilli flakes but I’ll leave that one up to you! 


Love from, 

Veeganista! Xx 

Veegan Quesadillas 

I am feeling some serious Mexican vibes today! I have to admit, Mexican, is one of my absolutely favourite cuisines! Not only is it full of flavour and delicious, but it is also quite nutritious when done right. Mexican dishes usually have a perfect balance of protein, carbs, healthy fats and fibre! One more reason I love Mexican food, it is because of the fact the have guacamole on EVERYTHING! And with my serious addiction to avocados, what more could I possibly want?!

I have yet to travel to Mexico but it is 100% on my bucket list! 

So here is my vegan take on some delicious quesadillas! 


What you need: (Quesadilla filling) 

Tortilla wrap bread
3 peppers 

1 red onion

4 cloves of garlic 

2 chillies (optional) 

1 large bowl of fresh spinach

1 can of red kidney beans 

1 lime 

Olive oil, salt and pepper

1 tbs of paprika powder 


1. Shallow fry sliced red onion and crushed garlic in olive oil on a medium sized pan. Once soft add sliced peppers and paprika powder. 

2. Add half a glass of water and cover with a lid for 5 minutes. When the peppers feel soft, add the beans and spinach and cover with the lid for another 5 minutes or until spinach is soft.  

3. If the fajita filling looks too watery take off the lid and let the liquid evaporate. 

4. Once finished add some salt and pepper with juice from one lime. (Add freshly cut up chilli if you would like to make it spicy.) 

5. Set aside and prepare the guacamole and pico de gallo. 


What you need: (Guacamole) 

2 avocados 
1/2 red onion 

2 tomatoes 

Chopped coriander 

1/2 lime 

……………………….

1. Crush the avocado with a fork, add some salt and pepper. 
2. Cut the onions into small dice, de-seed the tomatoes and also cut into small dice.

3. Add the tomatoes, onions and coriander to the crushed avocado and mix. 

4. Finally squeeze half a lime on the mixture. 

…………………………

What you need: (Pico de gallo) 

5 tomatoes 

1/2 red onion 

Chopped coriander 

1/2 lime 

…………………………

1. De-seed tomatoes and cut into small dice, do the same with the onions and mix together. 
2. Add the chopped coriander and squeeze half a lime on the mixture.


Finally, place a Tortilla wrap in the pan, on half place the quesadilla mix and some vegan cheese of your choice. (I use VioLife original.) Fold in half and cook 1-2 minutes on each side until crispy. Serve with some Tortilla chips and the two dips! 

Enjoy these Mexican vibes! 

Much love, Veeganista!x 

Veegan Mac & “Cheese”

To be truly honest, I have to say, I never heard of “Mac & Cheese” until I moved to England, just like I never heard of Marmite, which unlike Mac & Cheese, was a very traumatising experience. 

I remember in primary school Mac & Cheese was on the menu at least three times a week! 
I did grow to love it, even though such a dish in Italy is not exactly considered pasta! (Or a nutritious meal for that matter.) 
Here’s my vegan take on a childhood memory! 

What you need: 

4 carrots 

2 onions 

4 cloves of garlic 

2 white turnips 

1/2 a head of cauliflower 

100g of cashew nuts 

2 large tomatoes 

2 fresh chilli 

500g of macaroni pasta 

(This makes enough sauce for 500g of pasta, you can make less pasta and save the sauce (freeze it) for another time.) 

1. Cut the tomatoes and chilli in half, peel the garlic and place on a tray. Drizzle with olive oil and some balsamic vinegar. Bake for 15 minutes and 200c. 

2. Peel, cut and wash all the veggies. Place in a large pot and cover with water. (Boil until soft.) While the vegetables are cooking, you can make the macaroni pasta. 

3. Once the vegetables are soft place them into a food processor with 1 ladle of the liquid. Add the cashew nuts and the roasted garlic, blend until smooth. 

4. Pour on to cooked macaroni and mix together. 

5. Serve with the roasted tomatoes, chilli and some chopped parsley. 


Enjoy this childhood treat! 

Much love, Veeganista!x 

Veegan Bounty Bars!

Since I was little I was always brought up eating healthily, I remember when friends came over and looked in my pantry, they would always look so shocked and it was always the same question: “Where are your snacks?”. We never had crisps or biscuits in the house instead we had nuts and fruit. We never had fizzy drinks or flavoured squash instead we had water or my mum would make fresh orange juice. I must say, I am grateful to have been brought up this way? but one thing I did get treated to on our monthly food shop was “Just the ONE treat Veeronika!”. So my treat was usually a jar of Nutella I would eat in one sitting. As I got older, even when I moved to London, I stuck to the occasional treat rule. My treat I could never give up were Bounty Bars! So now, as a vegan, I decided to make my own and I must say….. they are D-E-L-I-C-I-O-U-S!

What you need:

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The great thing about this recipe is that it is only four ingredients, you can make two batches for approximately the price of £4.00. (Makes 24 bars!!)

1 can of coconut milk
200g of coconut flour
3 spoonfuls of maple syrup

2oog of 70% vegan chocolate for dipping.

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1. Add coconut flour, Maple syrup and 3/4 of the coconut milk.
2.Mix with a spatula until smooth.
3.With your hands create desired shape. (Balls, sticks, whatever you like!)
4.Freeze for 15-20 minutes.
5.Melt chocolate in a bain marie add the rest of the coconut milk.
6.Dip the coconut sticks into the chocolate and Freeze for another 15-20 minutes.
7.ENJOY YOUR TREAT!

I hope you enjoy this delicious treat!

Much Love,Veeganista!x

Just a quick lunch in North West London.

Being a student I cant exactly say my life is hectic like most Londoners, but we all know most of us students are incapable of organising ourselves and preparing lunch to take with us to university.
Sadly my university doesn’t seem to have a large variety of vegan options but from what I understand I know the MDXSU Vegan and Vegetarian society is working on that!

So lunchtime for a Londoner usually means a quick grab and go meal.

Today I decided to take a walk around Golders Green on my break and i came across a little place on Golders Green Road called “PITA”, I must have walked passed it a 100 times and never noticed it but today it really caught my eye as a saw a large group of people walking out of it looking extremely satisfied as they were biting into their wraps, i decided to check it out and the very first thing that caught my eye was the “Falafel Wrap” for only £4.50!

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I don’t think I’ve ever tasted anything like it!
Not only was the staff incredibly friendly but the place had a wonderful, welcoming and cosy vibe!
I ordered the Falafel Wrap with hummus, chilli sauce, cabbage and a tomato and cucumber salad.
The Falafel was so perfectly crisp and flavoursome! I find most Falafels sold in London are very heavy to stomach, always delicious but heavy.

This little establishment is on 98 Golders Green Road and i absolutely recommend any vegan living in the North West area to go and try it! i promise you wont be disappointed!

When I’m in a rush my lunch usually consists of a light salad with crackers but I always love venturing out and trying new places! If anyone has anymore recommendations around the North West London area let me know in the comments below ill be more then happy to try some new places out!

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Have a wonderful day Veeganistas!

Much love, Veeganista!x 

Veegan Lasagna 


Being Italian I’ve always loved lasagna and any other type of pasta to be honest! My Nonna makes some of the best pasta dishes and luckily I was taught how to cook by her! An amazing lady always making sure we’re eating and never hungry, as Italian grandmas do. There was never a day you could visit her and not come out of her house rolling! Her lasagna dishes have always been some of the best, so this ones for you Nonna! (With a vegan twist) Avg.price per portion: £1.83

(Serves 6-8 people)

What you need:
1 red onion
1 white onion
3 cloves of garlic
2 aubergines
3 courgettes
15 chestnut mushrooms
A handful of basil
1 large bowl of spinach
6 tomatoes

Olive oil

Rosemary

Chilli (optional)

1 bottle of tomato passata

Lasagna sheets

(Preheat oven at 200C)


1. Chop onions and garlic to small square pieces and place in a large pot with some olive oil.

2. Cut aubergine, courgette mushrooms and tomatoes, place in the pot once the onions are golden brown.

3. Add rosemary, chilli and basil. (+ half a cup of water. This makes the vegetables cook better and quicker)

4. Add the tomato passata, give it a good mix and place a lid on the pot. Let it cook for about 20 minutes on medium heat.

5. Layering the lasagna:

(most lasagna sheets don’t need pre-cooking)

Oil the base of your tray and start layering!

First layer: lasagna sheets

Second layer: sauce

Third layer: fresh spinach

Continue like this until you reach the ti of your tray!

Finally place some vegan cheese on top. I used Vio – sold in Whole Foods.

Bake at 200C for 30 minutes!

Buon appetito! 🌱👩🏻‍🍳🇮🇹

Much love, Veeganista!x