Chocolate Banana Protein Muffins (oil-free & Vegan)

When i’m craving something sweet, i want these soft, gooey chocolate protein heavenly oil-free vegan muffins! YUM! These are super delicious and i used my favourite vegan protein powder by MyVegan – Lucky you can get 30% off any MyVegan products by using my discount code ALEX30 at the checkout.

  • soft
  • gooey
  • dense
  • fudgey
  • Chocolatey
  • oil-free
  • vegan
  • sweet
  • bouncy

Makes 12-14 muffins

Ingredients

  • 150g plain flour
  • 150g oat flour
  • 1 tsp baking powder
  • 1/2 tsp bicarb of soda
  • 100g light soft brown sugar
  • 2 pinches salt
  • 3 tbsp MyVegan Organic Cacao Powder / unsweetened cocoa powder
  • 2 scoops MyVegan Chocolate protein powder , (add discount code ALEX30 for 30% off)
  • 3 overripe bananas, mashed well
  • 400ml any dairy-free milk
  • 1 tsp vanilla extract

Optional add-ins:

  • 100g dark chocolate chips
  • 100g dark chocolate bar, chopped into small pieces
  • a handful cacao nibs
  • Sweet Freedom Chocolate Sauce, (to drizzle on the muffins 10 minutes before end of cooking time)

Method

  1. Preheat the oven to 190C/170C fan oven/375F/Gas mark 5, line a muffin tray with paper or silicone muffin cups.
  2. First make the oat flour by measuring 150g oats, then using a hand-stick blender or blender, blitz the oats until you reach a flour consistency.
  3. Add all the dry ingredients into a mixing bowl, stir well until all is combined, then in a separate bowl, mix all the wet ingredients together including the mashed banana and whisk well.
  4. Make a well in the dry ingredients, then pour the wet into the dry, keep whisking well until everything is combined, until you form a thick but pourable muffin batter. (You can now stir in your optional add-ins such as, chocolate chips or broken up chocolate bar into the batter)
  5. Add a few heaped tbsp of the muffin batter into your muffin cups until you almost reach the top. (I added some broken up chocolate bar pieces on the surface of the muffins before cooking)
  6. Bake the muffins in the oven for 25-30 minutes until a skewer comes out clean when inserted into the middle. Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex  ❤

Blueberry & Banana Vegan Muffins

These muffins are super soft, fluffy, bouncy, moist and bursting with juicy blueberries with a good hint of cinnamon! We love these muffins so much in our household, So much so, they’re all gone by the end of the day LOL! They make the perfect sweet snack with a cuppa tea!

Makes 12

Ingredients

  • 150g plain flour
  • 150g oat flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • pinch of salt
  • 100g light soft brown sugar
  • 4 overripe medium bananas, mashed well until gloopey
  • 1 tsp vanilla extract
  • 150ml olive oil/coconut oil/vegetable oil/sunflower oil
  • 2 handfuls fresh blueberries

Method

  1. Preheat the oven to 190C and line a muffin tray with paper/silicone muffin cups.
  2. To make the oat flour, just blend up 150g oats in a blender, or use a handstick blender, until you reach a flour consistency.
  3. Add all the dry ingredients in a mixing bow, stir everything together until combined.
  4. Mix all the wet ingredients in a separate mixing bowl, including the mashed bananas and sugar until well combined.
  5. Pour your wet ingredients into the dry ingredients, give it all a good mix for a minute or so until all the ingredients and fully combined.
  6. Finally fold your fresh blueberries into the muffin batter.
  7. Now add a big heaped spoonful of the muffin batter into your muffin cups. You can add some oats on the surface of the muffins for a little crunch and decoration.
  8. Bake your muffins in the oven for 25 minutes, or until a skewer comes out clean when inserted in the middle of each muffin.
  9. Cool for 10 minutes on a cooling rack before eating! Enjoy with a cup of tea/coffee! 🙂

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Lentil, Mushroom & Bean Burgers

makes 8 burger patties

Ingredients

  • 1 can red kidney beans, drained & rinsed
  • 1 can green lentils, drain & rinsed
  • 1 clove garlic, diced
  • 1/2 red onion, diced
  • 230g mushrooms, finely diced
  • 100g cooked quinoa/bulgur wheat
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 tbsp soy sauce/tamari
  • 5-6 tbsp corn flour
  • 2 tbsp nutritional yeast
  • a good pinch of salt

Method

  1. Preheat oven to 200C/400F/180C fan/gas mark 6. Line a baking tray with non-stick baking parchment or lightly grease with a little olive oil.
  2. First saute the mushrooms in a saucepan with a little water or oil for 10 minutes until the mushrooms are soft and there is no liquid at all in the pan. (meanwhile its a good idea to boil 40g dried quinoa while the mushrooms are cooking)
  3. Once the mushrooms and quinoa are cooked, drain the quinoa and set them both aside.
  4. Add the beans, lentils, garlic, red onion, mushrooms, 100g cooked quinoa, soy sauce, smoked paprika, dried parsley, nutritional yeast & a good pinch of salt in a food processor, then process for about 1 minute until everything is smooth. Add the corn flour and process for another 1 minute until combined. (add more corn flour if the mixture is too wet)
  5. Place the burger mix into a large bowl and refrigerate for 30 minutes or so until the mixture becomes more firm. (or if you’re impatient like me, you can skip the firming process LOL), but don’t worry if the mixture is still slightly wet, it will be fine.
  6. Scoop out 1 big heaped tbsp of the burger mixture with your hands, then make a ball shape, then press flat onto the baking tray until you form a round patty shape until all the mixture is gone.
  7. Bake them into the oven for 30 minutes, turning them over half way through cooking time, until both sides are crisp and firm.
  8. Serve inside a burger bun, or enjoy with some crispy oven baked fries and a salad! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Tofu Fajita Bowl

Delicious Mexican Tofu Fajita Bowl with bulgar wheat, black beans, avocado, baby corn, lots of lettuce underneath and avocado. I created this recipe to try and mimic El Pasco fajita sauce, i think it taste pretty much the same, its so good! You can wrap the fajita tofu in tortilla wraps or enjoy in a nourish bowl like in the photo!

Serves 1

Ingredients

Fajita Sauce:

  • 2 tbsp tomato puree
  • 1 tbsp maple syrup
  • juice of 1/2 lime
  • 1 tsp sriracha mayo/sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp nutritional yeast
  • 1/4 tsp mild chilli powder
  • a pinch of ground cinnamon
  • a pinch of garlic powder

Tofu:

  • 1/2 395g block extra firm tofu, drained, pressed & dried
  • a sprinkle smoked paprika
  • 1/2 red bell pepper, green pepper & yellow pepper
  • mushrooms (optional)
  • red onion (optional)

Method

  1. Preheat the oven to 200c/180c fan/400f/gas mark 6. Line a baking tray with non-stick baking parchment.
  2. Slice the dried tofu into bite sized pieces, add the tofu to a small bowl, then sprinkle in some smoked paprika, shake the bowl until the tofu is coated well.
  3. Add the tofu to the lined baking tray and bake in the oven for 15 minutes, until slightly crisp on the outside.
  4. Meanwhile to make the sauce, mix together all the sauce ingredients into a bowl until everything is fully combined then set aside.
  5. Slice your bell peppers into thin strips.
  6. Once the tofu is slightly crisp and much more firm, take it out the oven. Heat a frying pan with a little water/oil, then add the peppers cooking them on a medium/high heat setting until slightly soft. Add the tofu, then pour in your fajita sauce, stirring frequently, cook for another 3 minutes until the sauce has reduced and the peppers are soft.
  7. Serve with rice/Bulgar wheat/quinoa, some lettuce, tomatoes, black beans, avocado or wrap them up into tortilla wraps with some vegan cheese, lettuce & avocado! ENJOY!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Banana Oat Protein Pancakes with Cacao Nibs

These vegan banana oat protein pancakes are mega fluffy and contains a good 22g protein for the whole batch! I use my favourite protein powders from MyVegan because their flavours are delicious. They’re not chalky or gritty like other protein powders i have used before, and they seemed to make my pancakes extra fluffy!

You can get 30% off MyVegan by using my code ALEX30 at the checkout, and if you spend £30 you can get a free bottle of vitamin B12 supplements!

Makes 10 mini pancakes

Ingredients

  • 100g Oat flour
  • 1 tsp baking powder
  • 1 scoop My Vegan banana protein powder
  • a pinch of salt
  • a sprinkle of ground cinnamon
  • 1/2 large ripe mashed banana
  • 220ml plant milk
  • 1 tbsp maple syrup, plus extra to drizzle
  • 1 tbsp cacao nibs
  • a little coconut oil, for frying

Method

  1. To make the oat flour, blend up your normal oats in a blender or using a hand-stick until your form a powder/flour consistency.
  2. Add your oat flour to a mixing bowl, followed by all the other dry ingredients, then mix well to combine.
  3. Next pour in the plant milk,1/2 mashed banana, maple syrup and cacao nibs, then whisk it all up until your form a thick, but pourable pancake batter.
  4. Heat a little oil in a frying pan on a medium/high heat setting.
  5. Once hot, add 2 tbsp of the pancake batter per pancake and cook until you see bubbles forming on the surface of the pancake, then flip them over to cook for another 1-2 mins on the other side until both sides are lightly golden.
  6. Serve and top with the other half of the banana, cacao nibs, fresh berries, coconut yoghurt and a drizzle of maple syrup! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

The Perfect Vegan Banana Bread

The perfect banana bread loaf must be gooey, soft, moist, full of banana and cinnamon flavours and this one has it all, including a sweet sticky maple glaze on the top with caramelised bananas! I bet this wont last a day in your house, it doesn’t last in our house LOL! I love my slices of banana bread with a cup of tea or for breakfast with some coconut yoghurt, fresh berries and a drizzle of nut butter!

Ingredients

  • 300g self-raising flour
  • 1 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • pinch of salt
  • 3-4 very ripe bananas, mashed well
  • 100g light soft brown sugar
  • 1 tsp vanilla extract
  • 150ml olive oil/sunflower oil/vegetable oil
  • maple syrup, for glazing

Optional add-ins:

  • a handful dark chocolate chips/chopped up dark chocolate bar
  • a handful chopped walnuts/pecans
  • a handful dried fruit

Method

  1. Preheat the oven to 190c/160c fan/356 f/gas mark 4. Grease a loaf tin with vegan butter, a little oil or line with non-stick baking parchment.
  2. Add all the wet ingredients, (including the sugar) into a mixing bowl and whisk together until well combined.
  3. Stir all the dry ingredients together in a separate mixing bowl until combined.
  4. Pour the wet ingredients into the dry ingredients, add in your optional add-ins (i used chopped pecans) then thoroughly stir well until everything is combined and until you form a cake batter.
  5. Pour the batter into your prepared loaf tin, smooth the surface with your spoon, the add extra sliced bananas ontop (optional).
  6. Bake in the preheated oven for 1 hour, or until a skewer poked through it comes out clean. NOTE: If your bananas on top are cooking too quickly, cover the banana bread with tin foil to prevent the banana from burning.
  7. Once it is ready, take out the oven and glaze the top of the banana bread with maple syrup on top. Leave to cool in the tin for 10 minutes before adding to a cooling rack. Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

The TLT Sandwich

Forget the BLT sandwich, the TLT sandwich is MUCH more tasty! This is the Tofu, Lettuce & Tomato sandwich with this delicious smokey crisp tofu, avocado & vegan mayo. Such a yummy sandwich!

Ingredients

For the Tofu:

  • 1/2 block of extra firm tofu, sliced in half length-ways (to make thin rectangle shapes)
  • 1 tbsp soy sauce/tamari
  • 1 tbsp maple syrup
  • 1 tsp smoked paprika
  • 1/4 tsp garlic powder

Sandwich filling:

  • 2 slices wholemeal seeded bread (or whatever bread you prefer)
  • Lettuce/spinach
  • sliced tomatoes
  • sliced avocado
  • Vegan Mayo

Method

  1. Preheat the oven to 200C/180C Fan oven/400F/Gas Mark 6 and line a small baking tray with non-stick baking parchment.
  2. Press the tofu to drain out all the excess liquid by using a tofu press, or gently squeezing all the liquid out by sandwiching your tofu between two clean tea towels and gently pressing until no more liquid comes out.
  3. Slice the tofu length-ways to make thin squares then Set aside.
  4. To make the marinade, place the soy sauce/tamari, in a small bowl, then stir in the maple syrup, smoked paprika and garlic powder until everything is smooth and well combined.
  5. Place your tofu squares in the marinade bowl one at a time and cover with all the flavours, then gently transfer them onto your lined baking tray. NOTE: (Be careful whilst lifting the tofu out of the bowl because they can be easy to break. I used a spoon to help lift the tofu out) Pour any leftover marinade over the tofu on the baking tray.
  6. Bake in the oven for about 20-30 minutes until golden and crisp on the outside.
  7. Meanwhile prepare your sandwich fillings, and lightly toast your bread slices (if you prefer them toasted like me), then spread your bread with vegan mayo.
  8. Once the tofu is ready and crisp, take them out the oven and start building your sandwich! Take a good old bite and enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Summer Veg, Chickpea & Potato Stew

This is one of my fave meals to have anytime of the year, this also makes a great side dish at a summer BBQ. Full of summer veggies, potatoes, chickpeas & tomatoes, and a bunch of seasonings to make this meal super tasty! It’s so filling, healthy and super delicious and really easy to make, just stick it in the oven and let it all cook in all those wonderful flavours.

Serves 4

Ingredients

  • 2 courgettes/zucchinis, sliced into bite-size pieces
  • 3 small potatoes (about 250g), sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 125g mushrooms, sliced
  • 1 can chickpeas, drained & rinsed
  • 1 can chopped tomatoes
  • 1 tbsp tomato puree
  • 2 tsp garlic powder
  • 1 OXO vegetable stock cube
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp smoked paprika
  • sprinkle of dried chili flakes (optional)
  • 1 red onion, sliced (optional)

Method

  1. Preheat oven to 200C/180C fan/400F/Gas mark 6.
  2. Add all your sliced veggies into a large oven dish, then stir in the chopped tomatoes, chickpeas, tomato puree, all the seasonings and spices, sprinkle in the OXO vegetable stock cube, then season with salt & pepper. Stir all ingredients well together.
  3. Cover the oven dish with a lid or tin foil, cook in the preheated oven for 20 minutes, then take off the lid/tin foil and cook for another 20-25 minutes until all the vegetables are nice a soft and the sauce has thickened. Add the red onion (if using) 5 minutes before end of cooking time.
  4. Serve with rice/quinoa/couscous! ENJOY!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Peanut Butter, Pecan & Choc Chip Cookies

These cookies are so lush! They’re filled with chocolate chips, peanut butter and delicious pecan nuts (my faves)! I love to have these heavenly cookies with a glass of dairy-free milk, it makes such a yummy TREAT and they’re 100% VEGAN! They’re gooey and soft on the inside and crisp and crunchy on the outside, perfect!

Makes 9-10 cookies

Ingredients

  • 1 cup (200g) Plain flour
  • 1/4 cup (85g) light soft brown sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1/2 cup (110g) dairy-free butter
  • 1/2 cup (120g) maple syrup
  • 1/2 cup (100g) natural peanut butter
  • a handful dark choc chips
  • a handful pecans, roughly broken up

Method

  1. Preheat oven to 190C/375F and line a large baking tray with non-stick baking parchment.
  2. Stir the dry ingredients together in a mixing bowl, then mix together all the wet ingredients into a separate mixing bowl.
  3. Add the dry ingredients, to the wet ingredients including the choc chips and pecans, then stir well to combine everything together until you form a cookie dough.
  4. Scoop out the dough using an ice cream scoop or a table spoon of the cookie dough, place it onto your lined baking tray and press down the dough a little.
  5. Bake in the oven for 15 minutes, until lightly golden, leave to rest on the baking tray for 5 minutes before transferring to a cooling wrack. Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

Easy Simple Chia Pudding

Creamy, thick chia pudding that’s easy to make, nutritious, and so delicious! Just 4 ingredients required for this tasty breakfast, snack, or dessert!

Chia seeds maybe really tiny, but they really are a super seed because they are full of important nutrients! They are a good source of Omega-3 fatty acids which is normally found in fish, so as a vegan, its really important to include seeds in your diet! These seeds are full of fibre which will make you feel fuller for longer. They are also full of antioxidants, iron & calcium!

Serves 2

Ingredients:

  • 70g (1/4 cup) chia seeds
  • 1 cup (about 250ml) dairy-free milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract (optional)

To Serve:

Method:

  1. Pour the chia seeds & milk into a bowl, stir everything well using a whisk.
  2. Whisk in the maple syrup and vanilla extract (if using). Whisk well until combined.
  3. Cover the bowl with clingfilm and leave in the fridge to set for 10-15 minutes, or until it has thickened and the chia seeds have absorbed all the liquid.
  4. Serve with creamy Alpro coconut yoghurt, sliced bananas, strawberries, coconut shreds and drizzle with maple syrup! Enjoy!

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤