Vegan pea and mint curry

A very simple vegan pea and mint curry with a rich mix of cauliflower, swede and kala chana. It’s fresh and spicy and also gluten-free.

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Most wouldn’t place pea and mint with curry but I promise you it works. The masala is comprised of light tangy spices with a tomato base with a little bit of aroma thrown in by the bay leaves.

The chunky vegetables give it bite and the green lentils add volume. Great served with wholemeal brown rice and a few salad leaves.

For more vegan curries, take a look at my curry archives!

The recipe – Vegan pea and mint curry

Ingredients (serves 4)

1 medium onion

Whole cauliflower (with the leaves)

1 swede

Can of kala chana

500ml vegan/gluten-free bouillon

3 bay leaves

1 clove garlic

Spice mix

1 can of chopped tomatoes

A few sprigs of mint

150g garden peas

1 tsp fennel seeds

Juice of one lemon

1 Scotch bonnet chili pepper

Seasoning to taste

To serve

500g brown rice and some spinach

  1. Prepare your veggies. Peel and dice your onion and swede. Roughly chop your cauliflower with the leaves after removing and washing. Finely chop your garlic.
  2. Prepare your spice mix. Add literally everything to a food processor and blend up to a fine paste.

    vegan pea and mint curry
    Pea and mint masala
  3. Add your chopped vegetables and bay leaves. Fry for 5-10 minutes on a medium/high to soften the onion and then add your kala chana.

    vegan pea and mint curry
    Fry your veggies
  4. Next add your spice mix and stock. Simmer to let the sauce thicken up for around 15 minutes. This is a good time to get some rice boiling.

    Vegan pea and mint curry
    Add your stock and spice
  5. Remove your bay leaves and serve with a portion of brown rice and some spinach on the side.
  6. Vegan pea and mint curry
    The sauce should be nice and thick by now

The cat

Pea and mint goes together so well. Even in curry! Like Mimo and Kirry here from  @cats_of_instagram:

Yeah sure, pea and mint in a curry might not be the first combo you think of but look at how cute these cats are!? Also, take a look at @whsanimals to see some great animal welfare work.

Vegan tandoori beetroot curry

A rich red vegan tandoori beetroot curry. Big chunks of beetroot and purple cabbage in a thick curry of tandoori masala and turmeric. And it’s gluten-free.

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To bulk it out and add a bit of protein I’ve thrown in some kala chana. They’re delicious and have a firmer, earthier texture than standard chickpeas. Plus, the darker colour works fabulously with the redness of the curry.

I like my curries very hot, so if you want a milder version, substitute the scotch bonnet for for a milder variety or use less for a less fiery equivalent.

The recipe – Vegan tandoori beetroot curry

Ingredients (serves 4)

1 medium onion

2 beetroot (with the greens)

1 beef tomato (or 2 standard)

Half a purple cabbage

1 can kala chana

1 Scotch bonnet chili pepper

500ml vegan/gluten-free bouillon

1 can chopped tomato

1 clove crushed Egyptian garlic

Spice mix

2 tbsp tandoori masala

1 tbsp turmeric

2 tsp celery seeds

1 tsp fennel seeds

Sprinkling of fenugreek seeds

Seasoning to taste

To serve

500g brown rice

  1. Prepare your veggies. Dice your onion and chili pepper, take the greens off the beetroot and roughly chop. Peel and slice the rest of the beetroot into thick chunks. Shred your purple cabbage, crush your garlic and slice up your beef tomato.
  2. Add your onion, cabbage, beetroot, greens, tomato, chili pepper and garlic to a large pan. Fry for 5-10 minutes on a medium/high to soften the onion and cabbage.

    Vegan tandoori beetroot curry
    Frying your veggies
  3. Next add your kala chana, spices and seasoning. Fry for a further 5 minutes to seal in the flavours.

    Vegan tandoori beetroot curry
    Adding your spice and beans
  4. Next, add your stock and your can of chopped tomato. Turn the heat down to medium low and simmer for around 25 minutes until the sauce has boiled down to a rich, thick curry sauce.

    Vegan tandoori beetroot curry
    Making your sauce
  5. Serve with a portion of brown rice. The sauce should have a bright red colour from the spices and the beetroot.

    Vegan tandoori beetroot curry
    Vegan tandoori beetroot curry


  • If you like a lighter tarter flavour, try swapping out a bit of the turmeric with a glug of lemon juice.

The cat

A spicy curry pairs well with a spicy cat. Like this little chili pepper shaped guy on @mycatbelike:

FYI, I love this instagram account. Just pictures of cats shaped like various things/people. What more could you possibly want? Except a vegan tandoori beetroot curry of course?

Vegan sushi with avo and beets

Okay, so it’s not just vegan sushi with avocado and beets. It’s everything purple and everything green. All wrapped up in lovely layers of brown sushi rice and crisp nori. If you use tamari sauce instead of soy it’s also gluten-free!

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I’ve gone with maki made from mixes of avocado, cucumber, sprouted beetroot, purple carrot and caramelised mushroom, beetroot, beetroot sprouts and aubergine. I’ve also gone with some nigiri made from the caramelised mix.

Obviously, if you have other preferences to fillings, go crazy. Within reason sushi is pretty good whatever’s in it. (With a cover photo like that, how couldn’t I link to it?)

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Sushi cat! #sushicat

A post shared by Sara Haney (@shaneyofcourse) on

The recipe – Vegan sushi with avocado and beets


500g brown sushi rice

5 sheets nori (retain a couple of strips of one sheet for nigiri)

4 tbsp mirin (or sherry)


1 avocado

Half a cucumber

1 purple carrot

A few mushrooms

1 beetroot (with the greens)

Half an aubergine

1 clove crushed garlic

A handful of beetroot sprouts

Tamari sauce and balsamic vinegar

Seasoning to taste

Sushi rolling mat and clingfilm

  1. First, cook your sushi rice. Cover with water and bring to the boil for 20-30 min until pretty much all absorbed. Leave aside to steam and then cool. Add your mirin or sherry with however much seasoning your fancy and you’re ready to roll. (Sorry.)
  2. While all that’s going prepare your veggies. Julienne all veg except the mushroom (which you should slice finely). When slicing up your beetroot, retain the greens and roughly chop (as below).

    Vegan sushi
    Sushi fillings
  3. Next, fry up your beetroot, mushroom, aubergine and greens in salt, crushed garlic, tamari sauce and about a tbsp of balsamic vinegar. Lower the heat and simmer for 5-10 minutes to caramelise.
    Forming the sushi
  4. Once all your fillings are prepared, arrange them all in pretty patterns in bowls ready to make your sushi. Take your rolling mat and wrap in a layer of clingfilm to stop it sticking when making your nigiri.
  5. Start with your maki. Place a nori sheet on your rolling mat and spread with an even, thin layer of rice. Make a small lateral groove and place a strip of filling int the groove. Leave a little space a the edges of the rice for the nori to find purchase when you roll it up (as below).

    Vegan sushi
    Making maki
  6. Roll! Until you almost run out of nori and rice (save some for your nigiri). There are some excellent youtube clips if you’re confident with this step. Like this one. Once finished, slice up your vegan sushi with a really, really, really sharp knife. Blunt knives squish sushi. Fact.
  7. Next, do your nigiri. Make little pockets out of your remaining sushi. Here’s a really good video on how to do this, it can be tricky. Layer it with your carrot and caramelised veggie mix (as below).

    Vegan sushi
    Nigiri time
  8. Finally, wrap your nigiri in a thin strip of nori for the finished product. be extra careful as nigiri can be very delicate when if wet.

    Vegan sushi
    Wrap it up
  9. All done! Arrange your newly formed vegan sushi and serve.

    Vegan sushi
    Finished sushi


  • If you have a bottle of sherry left over from Christmas or a visit from Grandma, it makes as a great substitute for mirin (and gets rid of the sherry).

The cat

Enjoy your vegan sushi with your cat. Not… ‘with’ your cat.

Turmeric and Chilli Chickpea Pancakes

A sunny morning isn’t complete without pancakes. These turmeric and chilli chickpea pancakes are vegan and gluten-free and packed with protein. They’re delicious on their own or with a good dollop of smashed avocado and  smoothie.

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They’re made using a standard socca batter but with a couple of tweaks to add more flavour and a better, more pancake-like consistency. Ground chia seed is excellent at binding batters in the same way as egg and turmeric gives the mix a lovely omelette-like colour (as well as all the amazing anti-inflammatory health benefits).

For more flavour, I’ve added crushed chilli and fenugreek seeds. The chilli adds a good kick that makes these great with avocado or citrus juices. The fenugreek seeds release a tangy, curry flavour that compliments the turmeric. Feel free to mix it up!

Just remember, if you want chickpea pancakes for breakfast, you have to leave enough time to set the batter. Overnight is best.

The recipe – Turmeric and Chilli Chickpea Pancakes

Ingredients (makes 2 pancakes)

50 g gram flour

5g ground chia seed

1 tsp ground turmeric

Sprinkling of crushed chilli

1/4 tsp garlic powder

Sprinkling of fenugreek seeds

Handful of cubed swede

Handful of sliced and chopped leek

A few spinach leaves

Seasoning to taste

  1. Make your batter (the night before if you want the best results for the morning). A batter takes around 2 hours to finish setting fully and should be mixed well before frying. Take a small pot and add your gram flour, chia, turmeric, chilli, garlic powder and a touch of salt and pepper. Now add as much water as dry mixture (so the mixture doubles in volume in your container). Mix well with a fork and put in the fridge until ready for use.

    Vegan chickpea pancakes (batter)
    Prepared socca batter
  2. When you and your batter are ready to make pancakes, prepare your vegetables and heat a glug of oil in a small round frying pan to a high heat.
  3. Add your vegetables, fenugreek and spinach and fry for less than a minute to get a nice sear.

    Vegan chickpea pancakes (veg)
    Fry your filling
  4. Add half your batter to the pan and swirl around quickly to cover your filling. Turn down the heat to medium low and fry for about 5-10 minutes until you have a firm base that won’t fall apart when you flip it over.

    Vegan chickpea pancakes (frying)
    Poured batter
  5. Flip your chickpea pancake! Cook for a further couple of minutes to give a good sear to the top.

    Vegan chickpea pancakes (flipped)
    Nearly done…
  6. Repeat for pancake number two and serve.

    Vegan chickpea pancakes
    Finished pancake


  • Make sure you cook with a high temperature oil like rapeseed oil to avoid smoke when frying.
  • Mix up your fillings depending on your mood. Mushroom and garlic is especially delicious.
  • If you’re in a rush, a batter can set in 30 minutes if you stir it a lot and don’t mind a couple of lumps.
  • If you’re making a few, keep them warm in the oven at a low temperature while you fry the rest.
  • Great with smoothies and/or a cup of builders tea.

The cat

Why not ask your cat to wake you up early so you make lots and lots of chickpea pancakes for you both? Like #missdarcycat here from @cat_shaming:

If you still have time after the emergency bathing…