Vegan Tofu and Cashew Burgers

Super low effort meal for us veggies or those wanting to try a healthy alternative & jam packed with protein!

You will need:

-250g unsalted cashews (toasted under the grill until golden)

-300g firm tofu

-1 Large sweet potato peeled, diced and microwaved/boiled/roasted until soft

-1 TSP Cumin

-Salt & Pepper to taste

-1 Medium white onion or 3 spring onions roughly chopped

-1 minced Garlic clove

-Olive/an Alternative Oil for frying.


  1. Lightly fry off the onions and garlic. Place all ingredients in a food processor and blend/pulse until its all combined, I would suggest pulsing as you can keep a better eye on how smooth you are making the mix, I personally like having the texture so maybe 3-4 quick pulses.
  2. Now begin moulding burgers in your hands with the mix, I managed to get 6/7 decent sized burgers out of it and if you’re not intending to use them all in one night they will freeze perfectly well so pop the spares aside before drizzling your oil of choice into a frying pan and cooking off your burgers. I personally like to use a grill/ribbed pan for any BBQesque cooking as I feel they give the food the charcoaled effect and also they allow any excess fats to run off.
  3. Once cooked on both sides serve straight away, I didn’t feel you needed any bread really with these as they are quite filling on there own, however maybe a light brioche bun would pair well. I topped mine with sliced avocado, cheese and homemade coleslaw and a squeeze of lemon juice!


Hope you enjoy this super quick recipe, I loved experimenting with it! 

Follow Hippie Wholefood on Instagram and Facebook for more vegetarian meal ideas and let me know how you get on with the recipes! 


Sweet Potato Quesadillas

Can’t stress enough how easy these were and jam packed with healthy veggies! It’s almost pointless writing a recipe for these because they were so simple but here we go-sorry for the occasional ‘sprinkle/handful’ measurement I literally just do it by eye haha!

Serves 2

You will need:

-2 tortilla wraps

-1 Large sweet potato baked until soft

-2 finely chopped spring onions,

-1 large tomato diced

-(optional) 1 thinly sliced Jalapeño or Chilli Pepper

-Couple of handfuls of fresh spinach roughly chopped

-Roughly 50g of Feta Cheese (if you’re not a fan then grated cheddar or shredded mozzarella will also work fine!)

-Sprinkle of paprika

-Salt&pepper for seasoning

-Sprinkle of chopped fresh coriander leaves

-If you want to add a meat Lee added about half a Chopped Chorizo sausage to his!


1) Scrape all the sweet potato from the skin into a medium bowl and mash with a fork, when smooth mix in the remaining ingredients (obviously not the wraps you might struggle there).

Weird tip but I have a problem with wasting food-don’t bin the sweet potato skin, dip it in a bit of mayo and eat it whilst you’re cooking, veggie skins are where the majority or the health benefits are packed and its so nice and crisp and juicy still its a shame to bin!

2) Once evenly mixed spread half of the mix onto half of each wrap as demonstrated in the picture above. Then fold over and place ideally in a grill pan on a medium heat for approximately 3-4 minutes on each side. This can also be done under the grill in the oven, you want the quesadillas to be nice and crisp so make sure you flip it to get both sides.

3)When cooked cut in half and serve with a slice of lemon and rocket salad and enjoyyyyy!!

Top Meals for a dual diet house hold

Meal times can be a headache when we are cooking for multiple dietary preferences and being a vegetarian myself I had never even cooked a pork sausage let alone chicken from scratch until I met my Boyfriend-things you do for love eh! Over the past 3 years we have developed a few fail safe meals to please everyone, 50% of the time we do all eat vegetarian but if I try and sneak one too many souly veggie meals into the week I’ll start to get the ‘I’m not a rabbit/I can’t live on bird seed’ complaints! Although I choose to & have literally never eaten meat I do believe some people need it in their diet, I’d just hope they would buy their meats responsibly.

So I’ve compiled a list of our favourite ‘Dual’ Meals which I hope might help out multi diet homes or people just trying to eat more vegetarian meals;

1) Pitta Breads! These little pockets of joy are life savers on hectic/uninspired week nights! Perfect if you’ve already got some left over cooked chicken & if you haven’t it’ll take minimal pots and pans to prepare (even more reasons to love pittas-Less washing up!!) I always try and match the flavours for the meat/veggie options, for example- I loveeee grilled Halloumi so I’ll often use this as my meat substitute or quorn-So if I’m Flavouring the chicken with Cajun Spice then I’ll also use it on the Halloumi, I just like to think we are eating the same meal then haha! Couple of toasted pitta breads each, Big salad, Lemon mayo (I literally just squeeze half a lemon into a good 3 spoonfuls of mayo and mix it in) and you’re good to go!!

2) Chilli/Curry/Pasta sauces- These are all pretty similar in the sense that I always make the sauces vegetarian and then split half the sauce in the slow cooker for a couple of hours with the meat so they soak in some of the juices! It’s so handy to make a big batch of the veggie sauce/mix and have it pre portioned in the freezer for when you need a quick meal!

3) Homemade pizzas- These might sound daunting and a bit of a pain to make on a week night or as a Friday night treat when the take away is only down the road but they can be a laugh to make and a if you plan well they don’t take long at all. I generally try to get the dough made as soon as we are in from work and then leave it to rise whilst we are gyming&showering then its ready to use when we get home-pizza dough really is like 3 ingredients so its not as bigger procedure as you might think, I use this recipe . Alternatively or for a lower carb option sometimes we will use a tortilla wraps as the pizza base, they become soooo crispy its delishhh. The Passata takes minutes as well and if you’ve got a ninja bullet/bottle blender its even quicker/less washing up. I simply fry off 1 medium onion and 1 chopped stem of celery- pop it in the blender along with one tin of drained tinned tomatoes (reason being you don’t want the sauce too thin) 2TBSP Tomato purée, 1tbsp Italian herbs/mixed herbs, 1tsp olive oil and then optional-1tsp fennel seeds & 1tsp chilli flakes, blend it up and its ready to go! You’ll probably end up with a bit of excess sauce so just freeze it or save it for spag Bol sauce the next day! Always cook off your base for at least 10 minutes before taking out and putting on the toppings otherwise I’ve found they can remain quite soggy. I usually have a couple of bowls ready with cheeses, peppers/tomatoes/chillis already chopped and of course pineapple (we sit on that side of the fence I’m afraid) so everyone can get creative and make their own. For the meat Lee generally just gets a pack of chorizo or pepperoni (I don’t really know the difference they look the same to me) and pops it on so its not really a big deal but its a way for everyone to get the pizza they wanted!

4)’Fish and Chips’- luckily for me the furthest Lee ventures with fish is Battered cod which is perfectly fine with me as fish as healthy as it might be, its the worst smelling meat there is!! Potatoes are a godsend and definitely don’t get enough credit I will rarely have chip-shop chips over homemade chips I have this unpopular opinion that they are just too soggy?! I’d much rather chop up a few good sized potatoes and toss them in a bowl with a drizzle of olive oil and seasoning and leave them to crisp in the oven along with the fish. Whilst that’s going I’ll steam some peas (cant stand boiled peas they remind me of school dinners) and once cooked I’ll mash them up with a nob of butter, salt and a sprinkle of nutmeg. For my alternative I usually poach a couple of eggs (or just have a bigger helping of the chips mwahah) because whats better than a runny yolk and to dip your chips in?! Before plating up I’ll mix up a quick Marie-rose sauce (2 spoons mayo, 1tsp Woster Sauce, 1/2 a lemon juiced, tomato sauce-add until mix is pink) and then its all ready to go!

5) Burritos, Nachos, Quiches, Omelettes and Stir frys- All these are pretty self explanatory the only variation in these meals is adding the meat at the end or serving it separately so people can add/help themselves. Some people will probably be like yeah well we knew all of these why bother posting about it but a lot of the time I don’t think people realise they are eating veggie or how easy it would be to swap in/out a meat or substitute! I actually quite enjoy the challenge of finding new meals we can all eat but there are some days when I’m severely lacking inspiration and rely on these crowed pleasers!

Hope these little pointers help take a bit of pressure off meal times!

Baked Eggs


I love this meal, crispy potatoes, garlicky passata, baked eggs and steamed french beans to add a lighter-fresh element.

You will need: (Serves 5)

  • 1 roughly chopped Onion
  • 2 crushed Garlic Cloves
  • 2 Cans of Chopped Tomatoes
  • 1 Tbsp of Mixed Herbs
  • 1 Tsp Paprika
  • 1 Tsp of Thyme
  • An Egg Per Person
  • 1 Bag of French Beans- topped and tailed
  • Olive Oil
  • 5 Baker sized potatoes thinly sliced
  • Cheese for grating on top (optional)
  • Salt&pepper
  • Large lidded oven proof dish


  • For the Passata: in a pan fry the onions and garlic till cooked but not yet browning in a splash of olive oil. Then add the two tins of chopped tomatoes with the tbsp of Mixed Herbs and a tsp of Paprika and Thyme. Bring to the boil and then blend all mixture in a food processor until smooth, set aside. 
  • In a large bowl toss the sliced potatoes through 1-2 tbsp of olive oil, salt and pepper to season, thoroughly toss to ensure they are evenly mixed/coated.
  • Now layer all the potatoes into the oven proof dish. I try to spiral the potatoes in layers so that there is still room for air/crisping. 
  • At this point pour the passata mixture on top of the potatoes and then crack the eggs around the sides of the oven dish and place the beans in the centre- Finally we topped with a generous helping of grated cheese before baking for approximately 20 mins/until the potatoes were soft. If your more a fan of softer eggs add the eggs towards the end of the oven time. 

Hope you guys enjoy this one, its so lovely and easy and a big classic at home and a nice alternative to using pasta in a bake. Let me know how you get on on Facebook or Instagram! 

Veggie chilli 


Being a veggie getting in that important protein can be hard-pulses of course are an easy way of doing it and this chilli will see you through a couple of tasty healthy meals easy peasy! I served ours on white basmati rice with freshly made guacamole and tortilla crisps! The left overs became quesadillas in the next days dinner and the sauce had gained even more flavour so fear not none shall be wasted!!

You will need: 

  • 100g of diced sweet potato
  • 1 tsp ground cayenne pepper
  • 1 heaped tsp of ground cumin
  • 1 level tsp of cinnamon 
  • Olive oil
  • One finely diced onion
  • 1 diced red pepper
  • 1 finely chopped red chilli, including seeds 
  • 2 cloves of garlic 
  • 1 bunch fresh coriander 
  • 2x 400g tinned beans; I used butter beans and kidney and threw in some chickpeas for good luck 
  • 1/2 cup dried red lentils
  • 400g tin of chopped tomatoes 
  • 2tbsps tomato puree 
  • Sour cream to serve
  1. To start-sautée your onions, garlic and both peppers in a splash of olive oil together in a large pan stirring regularly to insure they don’t stick!
  2. Once they begin to go slightly opaque/translucent add in the sweet potato, cayenne pepper, cumin and cinnamon and mix in.
  3. Now add the chopped tomatoes and two tbsp of tomato purée, stir in.
  4. Bring to the boil and finally add your two tins of mixed beans and half a cup of dried lentils. Boil for  another couple of minutes then leave at a simmer ideally for 20 minutes to ensure lentils are not hard and chilli gets time to develop all its flavour.
  5. Serve with fluffy boiled white basmati rice and top with sour cream and a sprinkle of fresh chopped coriander.

Enjoy! Its so quick really and I reckon it could easily be done in a slow cooker to save time as well! Tag me in yours on instagram @hippie_wholefood 

Left over Chilli Quesadillas

image1 (5) This is so yum. Using the left over Chilli meant it had gained so much more flavour over night and was such a nice way of jazzing up the same meal again.

You will need:

  • 2 wraps per person
  • One large onion thinly sliced
  • 2 Green peppers thinly sliced
  • 1 tsp Tomato and 1/2 tsp Garlic Pure per Quesadilla 
  • Grated Cheese ( I used a mixture of mature cheddar, smoked and scorpion [spicy] Cheeses)
  • 2 sliced tomatoes 
  • Diced cucumber mixed with natural yogurt for topping

All your basically doing here is making a sandwich with the wraps and then grilling it till golden brown and crispy. 

  1. Start with a sheet of baking parchment/paper and place one wrap on top. Put one big spoonful of left over chilli on top with the tomato and garlic puree and spread evenly around the wrap but not right to the edges. 
  2. Top that with a sprinkling of the onions, pepper, tomatoes and then finally the cheese, you want quite a bit of cheese in them to hold it all together.
  3. Place the other wrap on top and then move the baking paper onto an oven tray and grill until golden brown and crisp. Once ready cut into quarters and serve with a dollop of the yogurt and cucumber mix and salad. 
  4. Repeat all for each quesadilla 

Hope you enjoy it! We do! Share your Quesadillas with me on Instagram @hippie_wholefood 

10 Minute versatile microwave fruit sponge 

Absolutely love how ridiculously quick and warming this pud is, little bit naughty but it’s a fruity cake so surely that counts as a balanced diet eh?  Like I said in my Instagram post I’ve swapped in the bananas for berries, plums, rhubarb- apples might be worth trailing as well but being quite a hard fruit perhaps stew briefly before. 

Below is the basic recipe, I used a 9×13″ microwaveable oven dish.

200g  butter softened, plus extra for greasing

4 ripe bananas (swap in a 2/3 generous handfuls of berries/ apple slices etc.) 

200g light muscovado sugar

200g self-raising flour

4 tsp ground cinnamon (I’ve swapped in ginger, mixed spice or simply left it out completely if I didn’t think it would compliment the fruit.) 

4 eggs

4 tbsp milk ( I actually swapped in pumpkin spice baileys instead for the plum version 😏) 

1tsp of vanilla essence (I have also added an extra 1tsp of almond essence which I think would give a nice bakewell twist if you were using cherries) 

Mix all ingredients together in a bowl then pour into the microwaveable oven dish. 

Microwave on high for 8-10 minutes, check cake by sticking a knife in the centre, if comes out dry cake is ready to eat, if still wet microwave for another 30secounds and test again.

Serve warm with vanilla ice cream, custard or natural yoghurt 😋

Let me know which fruit works out best for you or tag me on Instagram! @hippie_wholefood 

Roasted Greens and Cashew nut Pesto


I thought I’d share tonight’s dinner with you as although it started out as a mish-mash of whatever was left in the fridge, it grew into a rather tasty, very healthy, cold defying (in both senses) meal! As I was making this recipe up as I went a long I shall pre-warn you that the measurements are very basic and mainly done in handfuls…

You Will need:

  • 1 handful of mange tout
  • 1 handful of topped and tailed french beans
  • 1/2 a courgette thinly sliced
  • 1 handful of unsalted cashew nuts
  • 2 handfuls of broccoli chopped into smaller trees
  • 2 handfuls of sprouts (if you make/cut a cross where the stalk would have joined on the bottom of the sprout it will help speed up the roasting)
  • sprinkle of salt
  • 2 tsp of of olive oil
  • sprinkle or ground pepper
  • Handful of pitted green olives
  1. Start with roasting all the above in the oven on approx. 180 until golden brown, occasionally turning/stirring for an even roast. Once roasted keep in oven to stay warm and cook your rice. (For fluffy rice I would advice soaking your rice in cold water for 15 minute and rinsing until the water runs clear before cooking).
  2. Whilst the rice is cooking its time to make some pesto! This turned into cashew pesto purely because I had no pine nuts but I think it was a nice alternative:

You will need:

  • 2 tbsp olive oil
  • 2 clove garlic
  • handful of unsalted cashew nuts
  • 2 handfuls of fresh basil leaves
  • pinch of salt

3. Blend all pesto ingredients together and then finally in a bowl mix together your rice,           roast veg and pesto and serve (optional: I sprinkled chilli flakes on top for an extra                 kick!)

Hope you enjoy this (albeit vague) recipe! I found it very tasty! Tag me on instagram @hippie_wholefood and let me know how you got on by email!


Kale and Broccoli Protein pancakes


I have previously shared a recipe which I use to make sweet protein pancakes and this morning I decided to experiment with savoury flavours as an attempt to get in my greens and enjoy a warm, filling breakfast on a cold winters day! I was very happy with the results as usually I find that Kale cooked as a whole can be rather chewy and stringy but when blended with brocolli in these pancakes they gave an excellent flavour and provided me with the iron which I needed from the dark green veggies in a more pleasant form.

You Will Need:

  • Handful of Kale
  • 1/2 Cup of Broccoli
  • 2 Tbsp of Pulsin Soya Protein
  • 2 Eggs
  • 1/2 Tsp of baking powder
  • 1 Banana
  • 1Tbsp Oats
  • Pinch of Salt
  • 4 Sliced Button mushrooms
  • 1 Quatered Tomato
  • 1/2 a sliced onion
  • Feta for sprinkling
  1. Using a small amount of olive oil fry the tomatoes, mushrooms and onions together.
  2. Whilst they are cooking in another pan, blend the remaining ingredients together (I use a blend active bottle as I find that it is so much easier to poor the batter onto the pan with and also is minimal washing up) pour batter onto a medium-hot greased frying pan and cook each side for about a minute/until they can be easily flipped, I find scotch pancake sized batter portions flip the best, any bigger and you may find yourself with scrambled pancakes!
  3. Stack your pancakes as you go then top with the cooked tomatoes, onions, mushrooms and a sprinkling of feta and enjoy!

Hope you like this alternative breakfast idea! Tag me in your Instagram pictures @hippie_wholefood

Caramelised Onion, Garlic Spinach and Feta Filo Tart


This is such a quick easy and delicious meal which is still lovely as cold left overs the next day for lunches. We added Garlic roast potatoes and salad to make this a complete meal.

You will need:

  • 1 Large washed bag of spinach
  • 2 garlic cloves chopped finely
  • 1 tbsp olive oil
  • 5 red onions cut into thin slices
  • 2 tbsp brown sugar
  • 1 pack of feta-crumbled
  • 6 sun dried tomatoes cut into small chunks
  • 8 black olives cut into chunks
  • 1 pack of ready to use filo pastry
  • 3 tbsp butter + extra for later use on the filo pastry
  1. Firstly, in a large frying pan melt your butter along with all the red onions, once the onions begin to become limp add the sugar and cook for another 1o minutes on a low heat. Put on the side for later use.
  2. Now add the garlic and olive oil into a large pan and cook on a medium heat for 5 minutes, as the garlic begins to golden start to add your spinach. You will need to do this in stages as the spinach will need to cook down before you add the next handfuls so place a lid over the pan to assist in speeding this process along. Once all spinach has been and cooked down place on the side for later.
  3. In a small bowl mix the crumbled feta, sun dried tomatoes and olives together and put to one side.
  4. Now, using the melted extra butter, begin to layer up your filo pastry whilst buttering in between each layer to ensure crispness. Do this on a baking tray which has been pre-prepared with baking paper. I rotate the layers each time by approx 45o to ensure that there will be an even layer of pastry.
  5. Now trying to keep as central as possible place your caramelised onions on top of the pastry, then add your garlic spinach on top and finally finish with the feta mix. Then fold the outer pasty inwards to hold in all the filling. Bake at 180c on the middle shelf until golden brown and then serve. Alternatively after baking leave to cool and serve cold.

Hope you enjoy this recipe as much as we do! Tag me in your filo tarts on Instagram @hippie_wholefood