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 | 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.