Archives For Easy Vegan Recipes

One of the best items in my kitchen is the iron skillet.The pan gives to the vegetables an instant umami (Japanese, literally ‘deliciousness’).Its one of my secrets in creating a wonderful tasting vegetable dishes. 


Thank you @tescofood for embracing local. As they say local is greener than organic. I am all for it. #sponsored #eatlocal #eatfresh #feelamazing

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A few weeks ago I was offered by Tesco to try some of their new farm range items. The 7 farms offer a variety of produce at a very great value price.There is great choice including celery, beetroot,peppers, mushrooms and spinach. Of course I got all of them.:-)

 Chargrilled vegetables are amazing, done in some olive oil and lemon. If you are being super healthy you can cook them in lemon juice and garlic and add the olive oil just before serving. Either way they taste fantastic.Using the iron skillet will boost your iron intake and I highly recommend you investing in one of those pans.

 I am sharing one of the easiest recipes, that I love and cook almost weekly.It takes about 20 minutes to prepare and you get a rich nutricious meal, which is also very versatile and great to share and enjoy at a dinner party,too.


Here is what you need 

  • 12 pita breads
  • 4 peppers-cut into thick strips
  • 12 medium size mushrooms, cut into thick strips
  • 1 medium size sweet onion cut into rings
  • 1 courgette cut into rings 

For the dressing/marinate

  • olive oil
  • juice of 3-4 lemons/or more if they are small
  • 4 cloves of garlic-crushed
  • pinch of oregano
  • pinch of salt and black pepper to taste  

For the raw spinach pesto

  • a bag of spinach
  • big bunch of fresh basil
  • 2 cloves of garlic
  • 1-2 spoonfuls of lemon juice
  • olive oil
  • a handful of soaked cashew nuts or walnuts

Your first step is to chop all the vegetables and season them by mixing them all together in a large bowl.Once they are done heat your griddle and start cooking them by turning occasionally. You will see the nice iron lines showing pretty quickly. Once they are done drizzle a generous amount of lemon juice and some olive oil onto the pita bread and cook them on the griddle as well. They will taste amazing as all the flavours from the vegetables are still in the pan and by cooking your pita there afterwards you are making sure every bit of umami stays with you to enjoy. 

You can replace the pita bread with flat bread, tortilla wrap or any other kind of bread you like. The vegetables are also very nice with rice and hummus or served with boiled baby potatoes. They also make an amazing antipasti kept in a fridge in a nice dressing of olive oil, capers and oregano. You can also use they to make a pasta dish and serve them hot or cold. 

To make the pesto simply add all the ingredients into a food processor and blitz until runny or until you like the consistency. Normally takes up to 2 minutes but each blender may vary. 

To serve cut each pita in the middle and generously spread some pesto.Then stuff it with the vegetables. Add some fresh tomatoes pour some more pesto and enjoy.

This is a truly tasty combination and I hope you get a chance to try it. Feel free to adjust the amount of garlic or lemon you use.I like very strong pungent flavours but for the plain eaters out there a milder version of the dish might be better.

Thank you once again for stopping by,

Talk soon.

Eat well, sleep well and hug harder.


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All Mediterranean recipes are a true celebration of life, especially the ones, that are vegan.I love all those fruits and vegetables oozing with sunshine and amazing flavours. 

So for this Meatless Monday Vegan Style I am gonna share with you a wonderful combination-

Stuffed Aubergines and Styffed tomatoes server with leek and red pepper rice and sesame garlic sauce.meatless monday
So here is what you need to make the stuffed aubergine
2 medium sized aubergines(cut in half and scored into diamonds)
7 chestnut mushrooms
1 small onion
3 cloves of garlic
1 cup of tomato passata
1 stick of celery
bay leaves
a pinch of salt
black pepper
a dash of red wine (optional)

The first step of this dish is to roast the aubergines.Simply cover them in some olive oil and a bit of water and roast them in the oven turning both ways occasionally.Place the tray in the oven and cook it until its nicely golden and very soft.meatless monday vegan style

While your aubergine is in the oven you can make the sauce.
Simply saute the onion with the garlic with a bit of olive oil and water and then add all the herbs and spices.At this stage add the finely chopped mushrooms.Then add the tomato sauce , I use tomato passata, but chopped tomato will work as well.Let it cook for a bit on a low heat and then pour some wine if required. Turn off the and let rest.

Then all you have to do is simply pour the sauce on the top of the roasted aubergines and let it roast for about 20 minutes on a medium heat.

Serve with some fresh parsley and sprinkle with sesame seeds.

Leek and sweet red pepper rice is another incredibly easy but very delicious dish,

You need 1/2 leek

2 sweet red pepper

3 cups of water

1 cup of basmati rice




some hot paprika  (optional)

All you do is this-saute the onions and peppers with all the seasoning and herbs until soft and golden.Then you add the rice a bit of salt.Add 3 cups of water and let it simmer on a low heat until the rice has absorbed all the water . 

I ended up making the stuffed tomatoes as I had some tomato sauce left after I stuffed the aubergines.Simply remove all the inside part of the tomatoes.Then season them with a pinch of salt and pepper and .Mix some sauce with rice and then put it inside the tomatoes.Put the lid and roast for about 20 minutes on a medium heat.

And last but not least here is how you make the most amazing sesame garlic sauce .You would need a powerful blender, I use Vitamix.

Here is the recipe for the Sesame Garlic sauce

100 gr. raw sesame seeds

7 raw cashew nuts

100 mg of water

some lemon juice

a small bunch of parsley

3 cloves of garlic 

salt to taste.

Put everything in a Vitamix and blend on full power for about 90 seconds until is smooth.Put in a glass container with a lid and let it cool in the fridge for about an hour before serving.

Serve everything with love and a good size of a green salad. 

If you like this recipe please share it with your friends , using the buttons above and below. 

Love you lots, 



spinach tortellini vegan 

Here is the recipe for each piece although I cook in the moment and don’t really do measurements but will try my best.
1 cup flour
2/3 cup water (I added tomato puree to flavour pasta)
Tblsp salt

mix all ingredients together and knead for 10 minutes and rest for 10 as well.
I used a pasta roller to get the thinness I wanted.
Spinach(a good bunch….)
Pinch salt.
Vegan Worcestershire sauce.
Just saute it all in a pan and add ingredients to whatever quantity you like.

Butternut squash sauce.
I pretty much just made this in the moment and added this and that so this isn’t precise at all.

Butternut squash
Chili powder 
Vegan Worcestershire sauce
2 cups (maybe slightly more….) rice milk. Use whatever though, this just what i had in the fridge.
I added some herbs…think it was oregano. 

Peel and dice butternut squash. Put in roasting tin and drizzle with oil and season. Roast in over at 180c for 40mins…or rounds about.
Cook onions and add seasonings. Then add butternut squash. I added loads of paprika as i love it so much but just add to your preference. Then add rice milk and blend.

Cook your tortellini for 2 minutes or when floating in boiling water then serve with sauce.

Also, this sauce makes quite a lot, and you get about 2 portions from the pasta. 

P.S.There is also a secret ingredient LOVE! make sure you cook with love ! Enjoy!