Recipe | Nigerian style jollof rice

Serves 2-3

Prep time: 20 mins

Cook time: 2-3hrs

You will need: a slow cooker

This is a deliciously simple rice dish is so tasty and satisfying. Its spicy, filling and the smell while its cooking so divine!I served it with a vegan chicken substitute, roasted veg and salad and some roasted beans with chilli


  • 300g uncooked long-grain rice
  • 1 litre vegetable stock
  • Half a tin of chopped tomatoes
  • 2 red peppers, roughly chopped
  • 1 medium-sized red onions, chopped
  • Half a Scotch bonnet pepper
  • 1tbsp vegetable oil
  • 2tbsp tomato paste
  • 1 heaped tsp Carribean or Jamaican-style curry powder
  • 0.5tsp dried thyme
  • 2 dried bay leaves
  • 1tsp vegan butter


  • In a blender or with a hand blender, blend the tinned tomatoes, red peppers, garlic, half of the chopped onion, and scotch bonnet chilli to a smooth mixture

  • In a pan or wok, heat oil and remainder of the onion. Fry for a minute until it starts to softenAdd the tomato paste, curry powder, thyme and bay leaves to the frying onions and fry for 2 minutes.
  • Add the tomato paste, curry powder, thyme and bay leaves to the frying onions and fry for 2 minutes.
    • Next, add the blended tomato and chilli mixture and cook on a medium heat until it is reduce in size by half and is like a thick sauce; this will take 5-10 minutes

    • Add this to your slow cooker, add the rice, and the litre of stock and stir well.
    • Add the butter to the top
    • Set the cooker to high and leave to cook with the lid in.

    • Stir occassionally (every 30 minutes or so) and add more water if it becomes dry
    • When the rice is cooked through, serve with roasted veg, salad, beans or roast tofu (this is not meant to be a saucy dish)

    Filipino style Mushroom Adobo

    Prep time: 10-20 mins + marinating time of 30minutes to overnight

    Cooking time 20 mins

    Chicken Adobo is a classic Filipino dish; using inspiration from I have made a vegan friendly version of this classic dish using mushrooms as the base.

    I have added vegetables and veg stock to this to add extra flavour that would have been gained by the chicken, and cornflour to thicken the sauce; the authentic recipe thickens on its own from the chicken thighs, which are omitted in this vegan version, so the sauce needs help to thicken.

    Adobo is a zingy, spicy and garlicy dish which is absolutely delicious and so simple to make.


    • 12-16 large button/chestnut mushrooms
    • 1 Red pepper, sliced
    • 1 Onion, sliced
    • 1 carrot
    • 80ml soy sauce
    • 80ml apple cider vinegar
    • 1 head of garlic mashed or finely chopped
    • freshly ground black pepper
    • 3 bay leaves
    • 1tsp or 1 cube veg stock
    • 1 finely chopped chilli
    • 1 tablespoon oil – I used olive oil
    • 1tsp cornflour mixed with 1tbsp cold water


    1. Marinade the mushrooms

    • In a glass bowl, mix the soy sauce, vinegar, garlic, chilli and black pepper
    • Add the sliced mushrooms and stir until they are well coated.
    • Cover, place in the fridge and leave to marinade for at least half an hour, or overnight if you have time, stirring occasionally.

    2. Cook the Adobo

    • Add oil to a hot pan
    • Add the pepper, onion, carrot to the pan
    • Using a slotted spoon, remove the mushrooms from the marinade, leaving behind the marinade in the bowl
    • Fry the vegetables for about 5 minutes to soften the vegetables
    • To the pan, add the marinade, stock powder/crumbled stock cube and bay leaves, bring to a simmer, and cover

    • Simmer for about 10-15 minutes – you will want the sauce to darken but not reduce too much; you should have only slightly less sauce as when you started. Add water if needed
    • After 10-15 minutes, gradually add the cornflour water mixture, stirring until the sauce is the thickness you like

    • Serve with rice and enjoy!

    Recipe| Vegan Brazilian XinXim Curry

    Two for the price of one…

    Serves 2

    Cooking and prep time: 30 mins

    This week I’ve got two recipes coming at you inspired by the cuisine of Brazil. Earlier in the week I made Pão de queijo and wanted a Brazilian dish to eat them with.XinXim curry is a nutty, creamy curry, similar to a satay, usually made with chicken and prawns; I have researched recipes, and guided by information and a recipe on I “veganised” the recipe. I used seitan in the place of chicken, but use any meat replacer of your choice. To add a fishy taste in place of the prawns and fish stock I used nori; I crumbled up a sushi nori sheet.Ingredients

    • 200ml coconut milk
    • 100g peanut butter
    • 50ml Vegetable stock
    • 2 portions meat replacement of your choice i.e. quorn
    • 1 tin Black Beans
    • 1 onion chopped
    • 1tbsp nori flakes (or 1 nori sheet, crumbled up)
    • 1 red chillies, finely chopped
    • 1 lime – juice of
    • 2 cloves garlic, crushed or finely chopped
    • Chopped cashews to garnish


    • Add chopped onion and chilli to a wok with a small amount of Oil, and fry on a low heat
    • When the onions are soft, add the garlic, and cook for minute with a lid on, stirring often to make sure not to burn the garlic
    • Add the coconut milk, lime juice, peanut butter, nori flakes and stock.
    • Add the meat substitute and black beans to the sauce

    • Simmer on a low heat for 5-10 minutes
    • Serve topped with toasted cashews and a side of rice

    Recipe | Uzbek style plov

    Cooking time: 2-3 hours

    Serves: 3-4

    You will need: a slow cooker

    I was going to start off my exploration of world recipes last week, with Brazil, but could not find the tapioca flour I needed for the recipe anywhere!! So…instead I am starting a week late with Uzbekistan

    The dish that I am going to try is an Uzbec style plov, which is a rice dish. The ingredients of an Uzbec plov vary depending which region you are in and can include peas, garlic, barberries, quince, dried apricots or raisins. Traditionally plov is served with tea and salad and eaten with the hands or a type of bread called patyr.

    Usually Uzbek plov is prepared with meat but, as this is a vegan blog, I have adapted the recipe to be bean based.

    Thankyou to and whose recipes I consulted to help me come up with my vegan version of this classic Uzbek dish. Visit their sites for more great recipes!

    I got my barberries from Waitrose if you are wondering where to buy them from. They are so pretty looking and smell and taste lovely!


    • 1 head garlic
    • 1 large onions, sliced
    • 2 large carrots , cut into juliennes about an inch long
    • 1tsp paprika
    • 1 tbsp cumin seeds
    • 1 tbsp ground coriander
    • 1 tsp ground peppercorns
    • 30g barberries
    • 1 tin black beans
    • 300g basmati rice, rinsed
    • 600ml vegetable stock


    • Toast cumin seeds in oil in a hot pan until you can smell the aroma but before they start to burn – about 30 seconds.

    • Add the onions and fry on a medium heat; cover with a lid to allow them to soften, stirring every minute or so for approximately 5 minutes until soft.
    • Add the carrots and fry on a medium heat until soft in the same way as the onions for approximately 5 minutes
    • Add the coriander, pepper, paprika, barberries, and black beans and stir well

    • Transfer the mix to a slow cooker, cover and cook for 30 minutes
    • After 30 minutes, add the rinsed rice to the top of the mixture in a layer but don’t stir in

    • pour the vegetable stock over the top to cover the rice. Don’t stir the mixture!

    • Wash the garlic head and cut the bottom off the head so you can see the cloves. Put into the rice, cut side down

    • Cover and cook on medium until rice is tender and liquid has been absorbed; approximately 1.5 – 2 hours, depending on your slow cooker.
    • Taste some rice after 1.5 hours and if its not done, cook for a further 30 mins, test, and so on until cooked. You won’t need to add any more water as long as you only lift the lid very briefly at the 1.5 hr, 2hr mark, and so on, to test the rice.
    • Mix the ingredients as you serve the dish on a platter.
    • Garnish with the garlic, which pops right out of the skins (and tastes and smells divine) and serve with a fresh, undressed salad (I served mine with peas)

    Information sourced from:


    A World Food Tour

    At a conversation over dinner I came to realise that I tend to cook food from the same countries; (English, of course); Spanish (Paella, tapas), Italian (Pasta, Pizza, risotto), Greek (Mezze, moussaka, dolmades), Mexican (Fajitas, enchiladas, chilli non-carne, quesadillas), American (burgers, cauliflower wings), Japanese (sushi, udon, katsu), Chinese (sweet and sour, kung pao, dumplings), Thailand (thai green curry, Massaman curry), Indian (various curries, Aloo Gobi, Pilau), among others…

    We started talking about other food we had tried on holiday and never cooked at home, and eventually onto the cuisines we had never even tried or ever cooked. From this I decided to do just that; try vegan versions of recipes from Countries whose food I’ve never cooked before.

    (Photo by Max Delsid on Unsplash)

    I have pulled together a list of countries from across Europe, Asia, Africa, South America, and Australasia. I will try a dish from one Country and post the recipe on this blog each week.

    (Photo by Capturing the human heart. on Unsplash)

    All the dishes chosen will either be vegan or will be made vegan friendly by me. I have chosen 8 countries from each of the continents, and 4 from Australasia as there are only 14 countries here; there are so many great Countries with great cuisines in the World. As much as I would love to, I don’t think I would ever be able to do this for every Country in the world but I hope I have chosen Countries which give a good spread across the continents. And as I am trying to reach new taste horizons, I have only chosen countries I have not cooked the cuisines of before.

    I have written down the names of all the countries and put them in a pot, so I can pick them truly at random each week from the following list; subscribe to my blog or my Instagram to follow the recipes (insta: hungryvegan_norwich):

    Czech republic

    Sri Lanka

    South Africa

    South America:
    Dominican Republic

    New Zealand
    Papau new Ginea

    Recipe | Deliciously Easy, Jackfruit Curry

    I was dubious about jackfruit when I first tried it, but when I started marinating my own, I really got into it.

    I find that this way the flavour is much fresher and you can tweak it to suit your taste too

    This recipe is for a really easy, basic curry.

    Jackfruit has very little protein so I recommend serving with a protein source, such as sprinkling with nuts, adding a side of fried tempeh or tofu, or adding beans to your rice.

    Prep time: 30mins to 3hrs (depending how long you marinade for)

    Cooking time: 25mins


    For the jackfruit:

    • 1 tin jackfruit, drained
    • 3tsp garam masala
    • 0.5tsp ground ginger
    • 1tsp black onion seeds (nigella seeds)
    • 1tsp dried sage
    • 1tsp chopped garlic
    • 0.5tsp dried chilli flakes (more if you want it super spicy)
    • Juice of 1 lemon

    For the curry:

    • 1 cinammon stick
    • 1tsp cumin seeds
    • 1 chopped onion
    • 4 tomatoes, chopped into chunks
    • Chopped veggies of your choice (I used green peppers)
    • 0.5tin coconut milk
    • 300ml veg stock
    • (Rice to serve with)


    Jackfruit marinade

    • Put the drained jackfruit in a bowl and shred it using forks / a fork and knife
    • Thoroughly stir in the spices, garlic and lemon juice
    • Cover and leave in the fridge to marinade for at least 30mins. (I left mine for 3hrs.)


    • In a small amount of oil, fry on a medium heat the cinammon stick, cumin seeds and onion for 30 seconds (my photo, below has extra garlic instead of onion asI don’t eat onion)

    • Add the veg and fry for a further 5 mins
    • Add the jackfruit and fry for a couple of minutes to fry off the spices
    • Add the stock and tomatoes, cover and simmer for 20 minutes (add more water if it seems too dry – if you included more veg than me, you will need more)

    • After 20minutes, add the coconut milk and simmer until the sauce is the consistency you like
    • Serve with rice and a protein source, such as nuts, tempeh or tofu.

    Recipe | Sweet and Spicy Marinated Aubergine

    I haven’t posted a recipe for a while; I’ve been on holiday, and also generally eating out a lot 😁 but I’m back in the swing of cooking at home and here is my first invention; spicy marinated aubergine.

    Its super easy and delicious; smoky, sweet and a bit spicy, its perfect with couscous, salad or as a side dish with a main meal. The marinade also works well on oven baked tofu.

    Preparation time: approx 5 mins

    Cooking time: 30 mins


    • 1 aubergine, sliced into 1cm slices lengthways (approx 4 slices)


    • 1tsp smoked paprika
    • 1tsp mixed dried herbs
    • 1tsp harissa paste
    • 1tbsp golden syrup
    • 1tsp soy sauce
    • 1tsp olive oil
    • 1 garlic clove, finely chopped / 0.5tsp pre-chopped garlic


    • Score the aubergine slices on one side – cut into to make shallow cuts, but don’t go all the way through
    • Place the aubergine on a lightly oiled tray

    • In a bowl, mix all of the marinade ingredients until well combined
    • With a pastry brush (or back of a spoon) spread half the marinade on the top of the aubergine slices

    • Cook for 10mins at 200C
    • Turn the slices over, spread the rest of the marinade on this side of the aubergine, and cook again for 10 mins

    • Turn the aubergine slices again to the first side, and finish off by cooking for a final 10 mins

    Enjoy 😊

    Recipe | Nut and Mushroom Roast – vegan meatloaf

    This is a really easy recipe for a nut roast/vegan meatloaf. The photos are not flattering as lets be honest, its a brown square, but it tastes lovely, and has a nice soft texture.

    You will need a food processor to chop up the ingredients

    Cooking time is 1hr but prep time is only about 20mins or less

    I have used 3 different types of nuts, as they all have different flavours and nutrients. Hazelnuts are a good source of vitamin E and manganese. Brazil nuts are a good source of magnesium. Cashew nuts are a good source of copper and zinc.

    In this recipe you will need Granovita mushroom pate . I got mine in Co-op, but I have also bought it in tescos before, and I think I’ve seen it in Asda. It’s worth seeking out, not just for this recipe. It’s delicious on toast!!


    • 160g cooked mushrooms or tinned mushrooms
    • 1 tin beans of your choice (I used black beans)
    • Quarter of onion
    • 3 small or 2 large garlic cloves
    • 30g cashews, 30g hazelnuts and 40g Brazil nuts (or 100g nuts of your choice)
    • 1tin Granovita mushroom pate
    • 1tbsp mixed herbs
    • 1tbsp stock powder or 2 crumbled stock cubes
    • 1.5tbsp savoury yeast flakes
    • 4tbsp chickpea flour


    • In a food processor chop the mushrooms, nuts, onion, garlic and beans into a fine mince like mixture
    • Put the mix in a large bowl

    • Add the herbs, stock powder, yeast flakes, some black pepper and the whole tin of mushroom pate. Mix together well
    • Add the 4tbsp chickpea flour and mix in well
    • Add the mix to a loaf tin lined with non stick baking parchment

    • Cook at 170C for 1hr
    • Serve with your favourite veg and mash or roast potatoes and gravy

    Recipe | Mint and harissa mushroom and almond burgers

    These mushroom burgers were a little experiment that worked out well. They are minty and spicy and really good with cous cous. Plus they are really easy to make!


    • 500g chestnut mushrooms, washed and chopped
    • 20g dried porcini mushrooms
    • 4 sundried tomatoes (dried or in oil is fine)
    • 120g unsalted almonds
    • 1 garlic clove finely chopped or mashed
    • 1.5 tsp harissa spices
    • 2 tsp smoked paprika
    • 2 tsp dried mint
    • 1tsp veg stock / 1 crumbled stock cube


    • In a bowl, put the dried mushrooms (rinse them first ti get rid of any grit) and the sundried tomatoes if you are using dried ones. Add boiling water, just enough to cover them
    • Cover the bowl with a lid or plate and leave to rehydrate

    • In a hot pan, add a tsp oil and the chestnut mushrooms. Fry them until all their water has come out and then evaporated again and they are cooked. Put to one side.
    • Add the almonds to a food mixer and blend until you have a mix of finely chopped and some chunks for texture. Put in a large bowl

    • Put the fried chestnut mushrooms in the blender and blend until you have a finely chopped mushroom mix. (Some larger chunks are fine if you want some for tecture in the burgers) Add it to the bowl with the almonds.
    • Next, fish out the rehydrated mushrooms (and tomatoes if you had them), leaving the water behind and put them in the blender. If you are using sundried tomatoes from a jar, add these to the blender. Blend to a finely chopped mix. Add to the bowl with the almonds and mushrooms
    • Add the paprika, harissa, garlic, mint and stock to the bowl and mix really well until its combined

    (This photo does not look the most appetizing but trust me it smells delicious)

    • Wet your hands with cold water so the mixture sticks less to them, and shape into 8 small burgers

    • Cook at 200C for 20 mins, and serve alongside couscous, rice, salad, or in a bun.