Simple sweet chilli no chicken Stir-Fry noodles . (Vegan )

This is a great tasting easy go- to recipe for a simple stir fry which you can adapt according to your taste or ingredients available. It’s also quick to make – literally throw the ingredients in the pan.

Sweet chilli no chicken stir fry (vegan)
Sweet Chilli Chicken Stir Fry (Vegan)

The sweet chilli sauce & soy sauce are the key ingredients. I always have a bottle of each in the cupboard & you cannot go wrong it’s a winning combination of flavours! Salty, sweet & spicy but not too hot, the kids love it!

We were having a ‘cheat day’ so used a pack of ready mixed Vegetable & Bean sprout Stir Fry.

You can use any fresh vegetables you like – Carrot, broccoli, cabbage, peppers, beansprouts are all great – make sure you chop them into small pieces.

We used ready to Wok Noodles. You have to check the noodles are vegan as I’ve made the mistake of buying noodles that couldn’t be eaten so avoid Egg noodles!! These ones are rice noodles so they’re ok & we tried curry flavour one which was nice.

If you don’t have noodles it’s equally nice with rice. You can jazz up the rice a little by adding some finely chopped spring onion, chopped coriander, grated carrot & crushed peanuts!


    3 tbsps Soy Sauce
    3 tbsps Sweet Chilli Sauce
    1tbsp Tomato ketchup
    200g No Chicken – chicken substitute- tofu, Seitan or we used Linda Mcartney Frozen pulled chicken. (Half a pack)
    Vegetables of choice (about 4 cups) or ready pack
    2 tbsps oil
    2 garlic cloves, sliced
    2 teaspoons grated or dry ginger
    1 or 2 tablespoons water.
    Salt & pepper to season.
    150 g noodles
    (Optional – fresh chopped coriander)


  1. Heat the oil in wok or big frying pan.
  2. Add the vegan ‘no chicken’ , heat for couple of minutes or according to your pack instructions.
  3. Add the onion garlic stir for a minute
  4. Add the vegetables – stir fry for 3 or 4 mins. You can add a tablespoon or 2 of water so they don’t stick.
  5. Add the ready to wok noodles (or pre-cooked noodles) stir through for a minute.
  6. Add the soy sauce, sweet chilli sauce, ketchup stir through and heat through for a couple of minutes. (You can add more of the sauce if you like – just up by 1 tablespoon of each of the chilli & soy sauce)
  7. Sprinkle with the fresh coriander to serve.

Enjoy! This is one recipe you will try again and again!

Sweet Chilli ‘no chicken’ stir fry noodles (vegan)
Sweet Chilli ‘no chicken’ stir fry noodles (vegan)

Easy Satay (no chicken)Tofu stir fry with peanut sauce

We made a simple satay in one pan without any skewering or grilling. The easy option.

We used Tofu but you could also use a vegan ‘no chicken’ replacement. So delicious the flavours are a great combination of peanutty, salty, creamy spice. This recipe is enough for 2 portions.

(It’s best to drain & press the tofu before you start – according to the package instructions)


  • 1/2 can coconut milk
  • 1 tablespoon reduced soy sauce
  • 2 1/2 teaspoons curry powder
  • 1 teaspoons turmeric
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice (fresh or from bottle)
  • 200 g Tofu cut into 1-inch chunks
  • 1 tablespoon oil (we used just under half the pack – the packs are quite big)
  • salt and freshly ground black pepper, to taste
  • 3 tablespoons creamy peanut butter
  • 1 tablespoon soy sauce
  • 1 tablespoon freshly squeezed lime juice (or from bottle)
  • 2 teaspoons brown sugar
  • 2 teaspoons chili garlic sauce, or more, to taste
  • 1 teaspoon freshly grated ginger (or powder or purée if you don’t have fresh)


  1. To make the peanut sauce, whisk together the peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
  2. Keep a 3rd of the sauce back.
  3. In a plastic bag or large bowl, combine the tofu and two thirds of the satay mixture marinate for at least 2 hours to overnight in the fridge.
  4. When it’s marinaded – heat in a pan with some oil for 5- 10 minutes.
  5. Then add the other ingredients- coconut milk, soy sauce, curry powder, turmeric, garlic,ginger, brown sugar lime juice and gently heat for 10 minutes.
  6. season with salt and pepper,.
  7. Serve immediately with the remainder peanut sauce.
Tofu (no chicken) Vegan Satay with peanut sauce
Tofu (no chicken) Vegan Satay with peanut sauce

Perfect with rice – we had it with onion & pea rice – it was lush!

Delicious French Toast (Easy! Egg-free! Dairy-free! Vegan version

This is so simple to make & a delicious treat for a special breakfast/ brunch or even a dessert, tastes so good you wouldn’t believe it’s egg-free & vegan!

Vegan French Toast
Vegan French Toast

It uses nutritional yeast, (which seems weird, but it does give it an eggy essence. (Nutritional yeast isn’t the same as baking yeast. Look for yellow nutritional yeast flakes )

You can use any bread but a French loaf or ciabatta is best as it absorbs the mix without getting too soggy & falling apart. It should be at least a day or 2 old. – it’s a great recipe for using up leftover bread. Handy during these times of quarantine.


    4-6 slices of French or ciabatta bread, sliced about ¾-inch thick
    1 cup Oat (or plant-based Milk) We used the Innocent one as it is very nice, has a more luxury taste)
    1 tablespoon syrup, plus more for serving
    1 tablespoon flour
    1 tablespoon icing sugar
    1 tablespoon nutritional yeast**
    1 teaspoon cinnamon
    Tiny pinch of salt
    Coconut oil or vegetable spread.


  1. In a bowl whisk together the Oat milk, syrup, flour, nutritional yeast, icing sugar, cinnamon & salt.
  2. Place the bread in a shallow dish (with sides, pour the mixture over the bread, leave it to absorb for a couple of minutes & turn over so all sides are covered.
  3. Heat some vegetable spread or coconut oil in a pan over a medium heat, add the bread slices, cook for a few minutes each side until golden brown.
  4. Serve with syrup and fresh fruit.
Vegan French toast
Vegan French toast

Roasted pepper & Vegan Sausage Pasta

This is a delicious easy to make pasta dish. Tasty & warming the peppers add another flavour to a classic tomato sauce.

Roasted pepper & vegan sausage pasta
Roasted pepper vegan sausage pasta


    4 x Vegan sausages
    3 peppers (red, orange or yellow)
    1 x Onion
    4 cloves garlic
    2 tablespoons olive oil
    1 x 400g Can of tomatoes
    1 tsp tomato purée
    Salt & pepper to taste
    1 tsp Oregano
    Fresh Basil & or Parsley


  • The peppers and onions (we cooked them on the barbecue the day before – in a foil bag – basically cut them in half & the onion with the garlic cloves whole & the olive oil turning regularly until they were gently charred. Alternatively you can roast in the oven for around 30 mins. (Chop in half or quarters) It gives the sauce a really nice flavour & texture.
  • You can fry the sausages in olive oil in the pan – remove & then put in the tinned tomatoes. (Or grill the sausages). (You can use any vegan sausages you like – we used Linda Mcartney they have a good texture & taste great with this sauce.)
Linda Mcartney Sausages

Linda Mcartney Sausages

  • Put in the roasted or barbecued pepper & onion mixture. & herbs & seasoning.
  • Blend with a hand blender until it’s a thick consistency.
  • Heat for 15 mins
  • Chop the sausages into small bite size pieces & add to the sauce.
  • Cook your pasta according to packet instructions.
  • Top with the sauce garnish with fresh herbs & enjoy!

Whipped coffee (Quarantine Coffee)

Very simple to make – only 3 ingredients needed!! & is a nice home-made alternative to coffee-shop coffee.

Whipped Coffee
Whipped Coffee

The perfect Quarantine solution if you are missing Costa Coffee or Starbucks & you don’t have a fancy coffee-machine at home or maybe you do but you’ve run out of pods.

Basically put:

2 tablespoons of instant coffee, 2 tablespoons of sugar and 2 tablespoons of boiling water in a bowl.

(This was enough for 2 – you can double or triple the recipe – using tablespoon of each ingredient)

Use a hand mixer – whisk or handheld frother – whisk/whip it for a few minutes. You should get a frothy creamy consistency & the colour will lighten to a caramel colour.

Depending if you like a cold or hot one put some plant/ soy/ coconut/ oat milk in a cup or glass about 3/4 full.

Heat the milk if you prefer it hot like I did or use milk & ice cubes for a chilled one.

Spoon the coffee mix on top. It’s like an upside down latte!

If you’re feeling really decadent you can top with vegan whipped cream & grate some dark chocolate over the top! Or add a shot of whisky or brandy!

Whipped Coffee
Whipped Coffee


Rocky Road

This is a fun & easy recipe to make and perfect for the quarantine as you can use up any biscuits you may have left in the tin!!

I’ve done a vegan (dairy-free) version as usual, although you wouldn’t guess it was if you tasted it!

When I started this blog I said it would be vegan & delicious recipes not healthy lol although you could add dried fruit to the mix!

Rocky Road (Vegan)
Rocky Road (Vegan)


    125 grams vegan butter or spread (we used Flora)
    300 grams dark chocolate (most dark chocolate over 70% cocoa is naturally vegan but check the packaging first! broken into pieces
    3 tablespoons golden syrup
    300 grams biscuits

(You can use any plain biscuits – Digestives, coconut rings, fruit shortcake or even a combination)

The beauty is you can adapt the recipe & put in anything you like – we added Brazil nuts & popcorn – you can also use dried fruit.

The traditional recipe has Marshmallows, however I couldn’t find any vegan marshmallows as they contain gelatine.

I discovered Dr Oetker Unicorn Confetti though which added some colour! (Checked & it’s suitable for vegans)

Dr Oetker Unicorn Confetti
Dr Oetker Unicorn Confetti


  • Melt the butter, chocolate and golden syrup in a bowl over a saucepan filled shallowly with simmering water (or microwave).
  • Put the biscuits into a freezer bag and then bash them with a rolling pin or mallet. You’re aiming for crumbs and chunks of biscuits. (This was fun – taking out our anger & beating those biscuits lol)
  • Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, and mix.

  • Tip into a foil tray (24cm / 9 inch square); flatten as best you can with a spatula.
  • Sprinkle with icing sugar or we sprinkled with Dr Oetker Unicorn sprinkles to finish off with a bit of colour.
  • Refrigerate for about 2 hours or overnight.
  • Cut into small slices.
Rocky Road (Vegan)
Rocky Road (Vegan)

Hash browns

It must be my Irish heritage but I love potatoes!! During quarantine we’ve – had Baked, mashed, roasted and chipped potatoes.

I thought I’d try hash browns & they were easier to make than I realised I would have done them before if I’d known!

You just need some potatoes, a grater & a frying pan.


• 2 or 3 medium potatoes peeled if desired

• ½ teaspoon salt

• ¼ teaspoon garlic powder

• ¼ teaspoon onion powder – we grated an onion as didnt have the powder.

• ¼ cup extra-virgin olive oil


1. Parboil the potatoes (peeled or not) for 5 mins.

2. Grate the potatoes

3. Transfer the grated potato to a bowl and toss it with the salt, garlic powder and onion powder.

4. Shape the potatoes into patties

5. In a large frying pan warm the olive oil over medium heat until sizzlling.

6. Put the potatoes in the frying pan and press them down with a spatula. Let them cook, undisturbed, for 2 minutes.

7. Stir again, press them down again, and cook for another 2 minutes. Repeat in 2-minute intervals, flipping in sections once they’re crispy enough to do so, until the potatoes are golden brown and crispy, about 4 to 8 more minutes.

8. Drain in paper towel to get rid of excess oil.

9. Season to taste with salt & pepper.

Home made Hash Browns
Home made Hash Browns

A lovely breakfast addition – to a breakfast muffin or side dish. We had with some fried mushrooms & spinach.

The best chocolatey cake ever – Vegan or not!

My son’s exact words after we baked and ate this amazing chocolate cake.

Yes we did cheat and use a ready cake mix! Sometimes it’s for the best. This one was incredible – vegan or not – perhaps you want to avoid dairy – this is a great easy way to enjoy a luxury chocolate cake with no eggs or butter.

We did make the chocolate butter icing ourself though which was also awesome!

We used the Betty Crocker – Tempting Chocolate cake mix.

As per instructions we added these to the cake mixture in a bowl.


    125 ml vegetable oil
    8tbsp (we replaced water with oat milk )
    Instead of eggs;
    4 tbsps fizzy lemonade (sprite or 7 up)
    1tsp baking powder
    1 tsp bicarbonate of soda


Divide between 2 cake tins lined with baking paper.

Bake approx 20 mins (180c)

To make the choc butter icing which was literally the icing on the cake!! You can do this whilst the cake is baking.


  1. 100 g Dark Chocolate
  2. 1x Tablespoon Plant based milk
  3. 1 X dessertspoon vegan butter/ spread
  4. 6 x Tablespoons Icing Sugar
  5. 3 x Tablespoons Vegan butter/ spread

With the butter icing – you can vary the amount as long as you do double the icing sugar to butter! We only had a few tablespoons left of icing sugar – measured it out & then added half of the vegan butter.


Melt the chocolate in a bowl over a saucepan of boiling water (or in microwave ) with the spoon of butter & milk.

Mix the Vegan butter & icing sugar in a bowl until creamy consistency.

Add the melted chocolate & mix.

Spread over the top of one of the chocolate cakes (make sure it’s cooled down first) – then place the 2nd cake on top (like a sandwich)

I went wrong here lol & dropped the cake so it looks a bit messy but I was forgiven because the cake was tasting out of this world! Anyway it looks more rustic!! 🤗

Betty Crocker Chocolatey Cake - Vegan version
Betty Crocker Chocolately Cake – Vegan version

Banana Fritters (Vegan )

Banana Fritters a lovely crispy treat. A simple recipe which is great to use leftover or spare bananas!

You wouldn’t know this recipe was vegan as with all my recipes – they taste great; everyone enjoyed them.


    150 G Flour
    100 ml Beer
    1 tsp baking powder
    half a can coconut milk
    4 bananas, cut into chunks
    3 Tbsp Light Brown sugar
    vegetable oil, for deep-frying
    Golden syrup to serve.


  1. For the fritters, sift the flour, and baking powder together into a bowl, then stir in the coconut milk, beer & sugar until it’s a smooth batter.
  2. Add the banana pieces and gently mix until completely coated in batter.
  3. Half-fill a deep, heavy-bottomed saucepan with vegetable oil and heat. Do not leave unattended!!!
  4. Carefully place the bananas into the oil and deep-fry for 4/5 minutes until golden brown. Carefully remove with a slotted spoon and drain onto paper towels.
Banana Fritters
Banana Fritters

Best served warm, you could coat with sugar or coconut flakes. We just served with golden syrup poured over them.

Would also be nice with vegan cream or ice-cream!

Russian Salad (Vegan dairy-free version)

Russian Salad is a potato salad with the addition of vegetables & gherkins – this is a vegan version (without ham or eggs).

It’s a nice side dish and you can adapt the recipe to suit – we left out the gherkins. You could add peppers or sweetcorn. I cheated and used some mixed frozen veg – peas, carrots, sweetcorn & beans.


• 3 medium potatoes

• 2 carrots,

• 2 cups frozen or fresh peas (or mixed veg)

• 1 cup of gherkins, chopped into cubes

• 1/2 Onion (or spring onion)

• 1/2 tsp salt

Vegan Mayonnaise:

• 1/2 tsp dijon mustard

• 1 small handful dill, or parsley chopped

• Salt & pepper to taste


1. Place the potatoes with skins in a saucepan and top with cold water.

2. Start cooking the potatoes on a medium to high heat. Add the whole carrots in 5 minutes into the cooking time. Cook all together for 20 minutes or until you can put a knife or a skewer through one of the potatoes easily.

3. Once the potatoes and carrots have finished cooking, rinse under cold water to stop the cooking process.

4. Peel the potatoes and cut into small cubes. Place in a bowl. (We left the skins on ours)

5. Cut the carrots into cubes Add to the bowl.

6. Bring water to the boil in a saucepan and place peas in and cook for around 2-3 minutes. Drain and add to the bowl.

7. Set aside until the ingredients have completely cooled. You can place in it in the fridge to speed up the process.

8. Dice the onion & gherkins & add to the bowl. Add the salt and mix well.

9. Mix the vegan mayonnaise through the vegetables.

10. Sprinkle with dill/ parsley (optional)

11. Serve cold.

12. It can stay in the fridge for up to 3-4 days.

Russian Salad
Russian Salad