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Lunch

A Vegan Chicken Recipe – Coronation Chicken

Vegan Egg Mayonnaise Sandwich

Vegan Chickpea Tuna Mayonnaise

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About Us

Hey! Shadiya and Elliot here at Plants My Wife & I. We are a married couple living in North Yorkshire, in a small coastal village on the east coast of England. We have a passion for discovering delicious vegan food, whether that be recipes, restaurants or products, and love being able to share these finds with others. Our aim is to help more people eat and enjoy vegan food, and to also give hints and tips on other aspects of living a vegan life. read more

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Recent Posts

Creamy Vegan Kale and White Bean Soup

Vegan Chicken, Bacon & Leek Pie

Vegan Chickpea Tuna Mayonnaise

Vegan Egg Mayonnaise Sandwich

A Vegan Chicken Recipe – Coronation Chicken

Lentil, Potato & Mushroom Stew

How to Cook with Lentils – Our Favourite Lentil Recipes

Quick & Easy Lentil Daal

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plantsmywifeandi

Chocolate, Date & Walnut Energy Balls 🍫⁣ ⁣

Chocolate, Date & Walnut Energy Balls 🍫⁣
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These little balls are goooood, they haven't lasted long! 🤭⁣
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They have a very indulgent texture, kind of truffle like!⁣
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We chose to add chocolate chips to ours, which we'd highly recommend, but they would still be enjoyable without 😋⁣
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Ingredients:⁣
120g walnuts⁣
60g dates soaked in boiled water⁣
½ tsp coffee dissolved in 1 tbsp boiled water⁣
40g cacao powder⁣
2 tsp vanilla essence⁣
⅛ tsp almond essence⁣
1 tbsp maple syrup⁣
40g dark chocolate chips⁣
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Method:⁣
🥄 Add the walnuts to a food processor and blend into tiny pieces.⁣
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🥄 Add the dates, coffee, cacao powder, vanilla essence, almond essence and maple syrup and blend again until the mixture is almost smooth.⁣
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🥄 Add the chocolate chips and pulse 3-4 times to combine them, you don't want to blend them up.⁣
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🥄 Shape the mixture into balls and sprinkle with crushed almonds (optional).

Black Bean Burrito Bowl 🌱⁣ ⁣ We love to eat

Black Bean Burrito Bowl 🌱⁣
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We love to eat meals that are predominantly made up of whole foods, but it can be hard working out how to turn a bowl of chopped up veggies and a tin of beans into a delicious, appetising meal.⁣
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🥣 For this salad bowl, we tried to add flavour by ‘upgrading’ a couple of the ingredients and adding a tahini dressing. You can find the recipes below 👇⁣
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To recreate this salad bowl:⁣
Black beans, spinach, tomatoes, cucumber, red cabbage, carrot, spring onion, lime grilled avocado, buttery corn, tahini dressing and @merchantgourmet glorious grains.⁣
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🌽 Buttery corn⁣
Drain a tin of sweetcorn. Heat 1 tbsp of vegan butter in a frying pan and add the corn. Season with salt and pepper and fry for a few mins until some of the corn begins to brown and crisp.⁣
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🥑 Lime grilled avocado⁣
Cut an avocado in half and remove the stone. Score the avocado with a knife and shake over some lime juice, allowing the juice to run into the score lines. Sprinkle over some salt and place under the grill until the avocado starts to char.⁣
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🥄 Tahini dressing⁣
1 tbsp tahini⁣
1 tbsp nutritional yeast⁣
1 tsp soy⁣
1 tbsp lemon juice⁣
2 tbsp water⁣
1/8 tsp cumin⁣
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Mix the tahini, nutritional yeast, soy sauce and cumin together. Gradually add the lemon juice and water, stirring to combine.

Vegan Quiche 🌱 who wants a slice?⁣ ⁣ This o

Vegan Quiche 🌱 who wants a slice?⁣
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This one is loaded with vegan ‘bacon’, ‘cheese’ & broccoli and tastes blummin delicious. Even if we do say so ourselves 🤭⁣
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Pastry Crust⁣
220g self raising flour⁣
55g vegetable Trex⁣
55g baking butter (we used Stork block)⁣
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Method⁣
🥄 Grease a loose bottomed quiche tin and preheat the oven to 200c (fan).⁣
🥄 Add the flour, cubed butter and cubed Trex to a large mixing bowl. Gently rub the butter and flour between your fingertips to form a breadcrumb consistency.⁣
🥄 Gradually add water one spoon at a time and use the back of a knife to bring the mixture together and form a dough.⁣
🥄 Roll out the pastry dough and place into a quiche tin. Trim the excess pastry, fork the base of the pastry and add a lining of baking paper.⁣
🥄 Fill with baking beans / dried rice and blind bake for 15 minutes. Remove the beans, rice and baking paper and bake for a further 5 minutes.⁣
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Quiche Filling⁣
290g silken smooth tofu⁣
350g @cauldronfoods tofu (plain block)⁣
4 tbsp hummus⁣
3 tbsp nutritional yeast⁣
1 tsp kala namak⁣
50g @violife_foods epic mature cheese, grated⁣
110g @this.uk bacon pieces, pre fried & chopped⁣
175g broccoli, cut into small florets⁣
2 garlic cloves, chopped⁣
2½ tbsp oil⁣
1 tbsp Henderson's relish⁣
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Method⁣
🥄 Place the broccoli, 1½ tbsp of the oil and garlic in a bowl and stir to combine. Place on a baking tray and roast for 15 mins at 200c.⁣
🥄 Blend both types of tofu, hummus, nutritional yeast and kala namak in a cup style blender or food processor until smooth.⁣
🥄 Pour the tofu mixture into a mixing bowl and stir in the broccoli, bacon pieces and most of the cheese, but save a handful to sprinkle on top.⁣
🥄 Pour all of the filling into the pastry crust, sprinkle over the remaining cheese and bake for 30 minutes.⁣
⁣🥄 Mix the oil and Henderson's relish together and lighty brush the top of the quiche with the mixture and bake for 5 more minutes. This makes the quiche golden.

Vegan Thai Green Curry 🌱⁣ ⁣ Firstly, we've

Vegan Thai Green Curry 🌱⁣
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Firstly, we've been loving experimenting with all of the different @maejumsamunprai Thai curry pastes this week. They're so full of flavour 💚⁣
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Secondly, we'd like to take a moment to rave about soya chunks!⁣
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Yes. Those dry rock looking things.⁣
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We picked ours up in @hollandandbarrett for £1.99 and that one bag will make lots of different meals for us!⁣
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Soya chunks have such a great texture once they're rehydrated. They soak up flavour like a delicious little sponge and they're so versatile!⁣
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We use them mainly in curries and stir fries 😋⁣
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Serves 4⁣
Ingredients⁣
100g dried soya chunks⁣
100g broccoli florets (small to cook quickly)⁣
80g carrots, sliced⁣
100g courgette, sliced⁣
40g fine green beans, chopped⁣
100g red pepper, sliced⁣
120g chestnut mushrooms, quartered⁣
1 tbsp oil⁣
600ml coconut milk⁣
½ tbsp brown sugar⁣
1½ tbsp soy sauce or tamari⁣
35g Mae Jum Thai green curry paste⁣
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Method⁣
Place the soya chunks in a bowl and cover with boiling water. Leave for 10 minutes to rehydrate. Drain.⁣
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Heat 1 tbsp of oil in a wok, add the soya chunks and cook on a med-high heat for 2 mins stirring frequently.⁣
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Add 1 tbsp of the soy sauce and fry for a further minute.⁣
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Add the chopped vegetables and fry for a further 2 minutes, stirring frequently.⁣
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Add the coconut milk, curry paste, remaining ½ tbsp soy sauce and the brown sugar. Stir to combine, cover with a lid and simmer for 10 minutes.⁣
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Serve with jasmine rice 🍚

Sweet Potato, Red Pepper & Red Lentil Soup 🌱
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This is one of our absolute favourite soups, especially around this time of year. Although spring is around the corner which to be honest is music to our ears! 🌷🎶⁣
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We love to serve this cosy soup with homemade croutons, sourdough toast and a swirl of @alpro plain yoghurt 😋⁣
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🌿 INGREDIENTS:⁣
300g sweet potato, diced⁣
3 garlic cloves, sliced⁣
1 onion, diced⁣
2 red peppers, diced⁣
4 large plum/vine tomatoes, diced⁣
70g lentils⁣
½ tbsp basil⁣
1 tsp oregano⁣
¼ or ½ tsp cayenne pepper (depending on how much heat you like)⁣
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🥄 METHOD:⁣
Heat 1 tbsp of olive oil in a saucepan and fry the garlic and onion on a low heat until softened. Season with a little salt and black pepper.⁣
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Add the red pepper and tomatoes and fry on a medium heat until softened, around 5 mins, stirring frequently.⁣
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Add the basil, oregano and cayenne and cook for 1 minute.⁣
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Add sweet potato, red lentils and 1.5 litres of vegetable stock. Bring to the boil then reduce to a simmer for 30 minutes.⁣
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Remove the pan from the heat and use a hand blender to blend until smooth.⁣
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🍞 To make the croutons:⁣
Chop bread into cubes then fry in olive oil and salt & pepper until crispy.

We're very proud to say that we have been featured

We're very proud to say that we have been featured in @thrivemags latest issue! 😍⁣
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Thrive Magazine is the No.1 selling plant-based magazine and is packed full of incredible recipes 🌱⁣
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We're so flattered to have had our recipes and photographs featured alongside such amazing plant-based recipe creators in this fabulous magazine!⁣
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There are so many recipes in this issue we want to try ☺️

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