Maddie's Kitchen

23 year old lover of food, plants and the planet. follow for vegan foodie inspiration.

[maddieskitchen]

this is soooo good. it’s almost like a take-away style noodle dish (but hopefully a lil healthier) 

wholewheat sticky soy noodles

ingredients:

2 nests wholewheat noodles

1.5tbsp agave nectar 

1 tbsp dark soy sauce 

1/2 tbsp rice wine vinegar

sesame oil 

1clove chopped garlic

small thumb chopped ginger

1 cup soy protein / ‘chicken’ alternative 

1 orange pepper 

handful chopped spinach

spring onion

1/8 chopped cucumber

1/2 tbsp chopped fresh coriander

1/2 avocado

sprinkle black sesame seeds

1. cook your wholewheat noodles to packet instructions and make sure you rinse in cold water; this is what makes it mix well with sauce. 

2. pre chop all your veggies so you’re ready to get cracking. in a small bowl combine your agave, soy sauce and rice wine vinegar. 

3. in a large wok or frying pan add your sesame oil on a medium to high heat. add the garlic and ginger. cook off your soy protein and orange pepper for a couple of minutes. add the spinach and spring onion and cook for a further minute. add the sauce and noodles and combine. I use two spoons as if i’m tossing a salad, cook for a further two minutes. 

4. put noodles in a bowl. add the fresh ingredients and seeds and devour.

[maddieskitchen]

this is my go-to lunch. obviously this is not a mind blowing recipe or anything particularly special but hopefully it will inspire you to mix it up and try a delicious new lunch. 

my go-to green salad

ingredients:

1/2 head chopped romaine 

1/2 large avocado 

1/4 chopped cucumber 

2tbsp toasted pine nuts 

1tbsp humous (you can try my garlicky humous or buy shop bought)

drizzle extra virgin olive oil

sprinkle pink salt 

sprinkle fresh black pepper

sprinkle nutritional yeast

1. chop all yo veggies and toss together in a bowl. lightly toast ur pine nuts and add to the bowl. 

2. add the humous and drizzle with olive oil, sprinkle with salt, pepper and nutritional yeast and give it a good mix up. (this is especially good when ur avocado is ripe as it creates a creamy dressing)

3. inhale.

[maddieskitchen]

This may be a bit of a faff in as far as being prepared but i can assure you it is so worth it. It’s absolutely delicious, healthy and packed full of bangin’ nutrients. 

bahn mi buddha bowl

ingredients: 

marinated tofu:

1 cup cubed (pressed) extra firm tofu

1tbsp maple syrup

1tbsp soy sauce 

1 tbsp rice vinegar 

1tbsp toasted sesame oil

pickled carrot

1/4 thinly sliced cucumber 

1/4 chopped avocado 

1 chopped spring onion

1 sheet of seaweed 

1 serving cooked sticky rice

drizzle sriracho mayo 

sprinkle black sesame seeds

1. marinate your tofu in the sauce for about 20 mins in the fridge. in a frying pan heat your oil and fry the tofu until nice and crispy.

2. assemble the bowl (however you like) - you can use my pic as a guide.

3. enjoy!

[maddieskitchen]

this is so easy, so delicious and so healthy! would highly highly recommend. 

falafel pitta salad with ranch dressing

ingredients: 

5 falafels 

1 wholewheat pitta 

1 head of romaine 

1/2 avocado

1 spring onion

1/4 cucumber

handful rocket

tablespoon vegan mayo 

1 tsp fresh dill

1 tsp fresh chives

1 tsp onion powder

1 tsp garlic powder

1/2 tbsp apple cider vinegar

step 1: cook your falafel and pitta to packet instructions

step 2: chop your romaine, avo, spring onion and cucumber and toss together in a bowl, then sprinkle with your rocket (or arugula if ur american). 

step 3: in a small bowl combine ur vegan mayo, dill, chives, apple cider vinegar, onion powder and garlic powder. add water to make a runnier consistency. 

step 4: top ur salad with ur falafel and pitta and dressing and delve the heck in.

[maddieskitchen]

pickled carrot - a perfect addition to any meal.

I have shamelessly stolen this recipe from lazy cat kitchen but have swapped out the rice vinegar with mirin and the schezuan peppercorns for black peppercorns! I would HIGHLY recommend. 

[maddieskitchen]

super tasty & delightfully interesting humous - something to wow ur pals with or just spice up ur humous game. 

smoky paprika humous

ingredients:

1 tin chickpeas

2 cloves garlic (gently roasted preferably)

2 tsp smoky paprika 

1/2 cup olive oil 

step 1: blend the lot - add water if the texture is too thick.

step 2: top with a sprinkling more of paprika.

wham bam thank u mam

[maddieskitchen]

Hi there vegan pal! I just wanted to say thank u for posting ur recipes here, it's hard to find ppl who don't want to profit financially of every post with links to their blogs full of sponsored content. Thank you so so much for ur kindness! Xoxo Connie

hey connie :) i’m glad you like it - i’ve alway been about cooking yummy food and sharing that with people, no ads needed xx

[maddieskitchen]

I really like your blog and appreciate that you share recipes! I cannot wait to try them!

thank you so much! i love posting them and seeing people cook up my food xx

[maddieskitchen]

Hi Maddie I really love your blog! If u are into desserts I hope u can check out my blog

guys! check out these gorgeous desserts!

[maddieskitchen]

this is something that i’ve been meaning to try for ages and kept putting off out of fear it was too different from my usual bowls of salad and vegan cheese on toast. i’m glad i broke free from my usual food habits though as this was legit delish and probably one of the easiest lunches ever. 

miso aubergine = miso happy

ingredients:

1 aubergine

olive oil

salt

sauce:

1.5 tablespoon white miso

1.5 tablespoon tamari

1.5 tablespoon sugar 

garnish:

purple spring onion

1. preheat ur oven to 200*. 

2. cut an aubergine in half - mine isn’t a perfect half because i was using this up but u get the gist. score the aubergine to make a criss cross pattern. place in a pan and drizzle with olive oil and salt. 

3. bake the aubergine for 25 mins. whilst this is going down... in a small bowl combine ur sauce ingredients till smooth. 

4. remove aubergine from oven, generously apply ur sauce and place under a hot grill for 5 minutes. 

5. devour

disclaimer: aubergine = eggplant if ur not from the uk xx

[maddieskitchen]

this is something I used to make before I was vegan, with any gourd that was cheap and available whilst at university; think sweet potato, butternut squash etc. this incredibly moreish treat is not too harsh on the purse strings and absolutely delicious. So, without further adieu let me introduce you to...

butternut squash mac (the vegan version)

ingredients:

1 butternut squash, cubed

300g pasta of any kind 

4 tablespoons vegan butter 

3 tablespoons plain flour

500ml unsweetened almond milk 

1 teaspoon mustard

1/2 teaspoon paprika

75g grated vegan mozarella

3 tablespoons nutritional yeast 

5 sliced sage leaves 

salt and pep

1. preheat the oven to 200* and boil a large pan o’salted water. 

2. chuck ur butternut in ur boiling water and boil for about 15 mins/until soft. scoop them out in to a bowl and mash. keep ur butternut water for ur pasta. 

3. in a small pan melt ur butter and whisk in ur flour. once combined and melted take off the heat. slowly add the almond milk and whisk again. put back on the heat and bring to a bubble, until the sauce is thick. add the mustard and paprika. 

4. cook the pasta (2 mins less than packet instructions so it bakes well) in ur water. drain (keep a cup of pasta water). add the pasta to the butternut and mix well then add ur mozza, white sauce and nooch. keep combining, add your pasta water if you need it to be a lil bit smoother then add to a large baking dish. top with a little more nutritional yeast, season well and add your sage.

5. bake for 30-40 mins. et voila! 

[maddieskitchen]

this tex mex inspired salad is something.else. the great thing about this meal is it can be adapted and ‘chopped’ and changed according to your tastes and what you have in the fridge! 

vegan chop salad

serves one:

ingredients: 

veggies:

1/2 chopped red pepper

1 chopped spring onion 

2 large handfuls rocket 

chopped cooked corn on the cob

handful sliced cherry tomatoes or orange ones if you can find them!

‘coconut bacon bits’:

(this makes enough for more than one serving but keeps well in tupperware)

70g flaked coconut 

1 tsp liquid smoke 

1 tsp maple syrup or agave nectar

1/2 tsp smoked paprika 

1 tsp tamari or soy sauce 

‘chicken and cheese’:

i use a quorn five grain fillet as it’s crispy but any chicken alternative will work

i use violife mozarella in cubes but again this is a preference thing!

‘coleslaw’:

1 overflowing cup chopped red cabbage 

1 tbsp vegan mayonaise 

1 tsp onion powder 

1 tsp chopped basil 

1 tsp chopped chives 

1 tsp chopped dill 

1. preheat your oven to 180*. put your flaked coconut in your liquid smoke, maple syrup, paprika and tamari and coat well. on a lined baking tray spread your coconut pieces out. bake them for 15 minutes or until crisp. 

2. whilst that’s baking. add your cabbage to a mixing bowl and stir in with the mayonaise, onion powder, basil, chives and dill. 

3. add your chicken and cheese.

4. assemble however you’d like, the colours are so lovely it’ll look gorgeous however you make it! 

[maddieskitchen]

So this was a bit of an emergency meal as I hadn’t had time to go to the shops. and before you say it, i know, i know, there is an egg on that plate!! these eggs are a from a close family friend and i know that her chickens are as happy as can be! i also try hard not to put too much pressure on myself with my veganism and if i feel like eggs, as long as i know they are from a happy source, are not a terrible sin! 

last minute buddha bowl

serves one

ingredients: 

1/2 cup cooked quinoa 

pickled cabbage:

1 tbsp olive oil

1 tsp red wine vinegar

1 tsp oregano 

1/2 cup shredded red cabbage 

egg:

1 egg 

black sesame seeds 

veggies:

sesame oil 

garlic

1 spring onion 

1 cup chopped kale 

1 chopped pepper 

1 handful linda mccartney shredded duck (or equivalent)

sauce: 

1tbsp tahini 

1/2 tbsp sesame oil 

pinch salt 

1. put your quinoa in a bowl. 

2. put your egg in a bowl halved and sprinkle with black sesame seeds.

3. in a wok on a medium high heat cook your duck according to packet instructions. with 5 minutes left add your veggies and cook through. add to the bowl. 

4. whisk the sauce ingredients and pour over your bowl! 

5. that.is.it.yum.

[maddieskitchen]

This is a creamy and smooth sauce packed full of green veg with some crispy bits to add some texture. Absolutely delicious! 

groovy green pasta

serves one

ingredients:

50g dried fusilli pasta 

handful fresh basil 

100ml soy cream 

1 clove garlic 

1tbsp olive oil

1tbsp vegan parmesan 

handful fresh spinach 

2 handfuls spinach

tbsp nutritional yeast 

pinch salt

pinch pepper 

vegan bacon 

1. preheat the oven to 200*. in a baking tray add your kale and scrunch with your nutritional yeast, salt and pepper. add to the oven and bake for 15 minutes. 

2. cook your pasta according to packet instructions in salty water; this means you don’t have to add salt to your sauce. 

3. place your basil, ‘cream’, garlic, ‘parmesan’, olive oil and spinach in to a food processor and blitz until creamy. 

4. fry your bacon until crisp and chop up. 

5. once all your ingredients are ready place a saucepan on a low heat, add your pasta, sauce, kale and ‘bacon’ to the pan and stir the pasta for 4-5 minutes until thick and delicious. 

6. enjoy!

[maddieskitchen]

This is a great meal to whip up whilst doing other odd jobs around the house as it really requires very little prep. Perfect for a lunch or dinner dish and makes enough for leftovers, which is always a winner in my books. 

VEGAN roasted bell pepper and garlic pasta 

serves 2

ingredients:

1 1/2 bell peppers (preferably red or yellow to get that nice colour)

2 peeled garlic cloves 

tbsp olive oil

tsp paprika 

salt and pepper 

150g penne 

100ml soy single cream (unsweetened soy milk will work, and still creates a creamy sauce)

3 tbsp nutritional yeast 

2 handfuls spinach 

1. Preheat your oven to 200*. Roughly chop your bell peppers, massage your oil, paprika and salt and pepper into the peppers on a baking tray. Bake for 30 minutes. 

2. Cook your pasta in salted water according to the packet instructions. Drain.

3. In a blender add your soy cream and nutritional yeast and a pinch of salt and pepper. Once your peppers are cooked add these to the blender along with the garlic and oil left behind on your baking tray. Blend.

4. In a large saucepan combine your spinach, pasta and sauce. Mix thoroughly over a medium-low heat until the spinach has wilted. Serve with a 

[maddieskitchen]

so these wrap bowls have become a bit of a recurrent theme on the blog, you can check out some more here and here - (disclaimer: some of them are from my pre-vegan days so don’t be alarmed by the presence of dairy!). This was insanely delicious and super easy to make. Really great if you’re wanting a hit of veggies and protein but still want a delish meal.  

sriracha mayo panko tofu wrap bowl

ingredients:

for panko tofu:

200g pressed firm tofu 

1/4 cup cornflour 

100ml unsweetened soy milk 

40g panko breadcrumbs

1/2 tsp paprika

1/2 tbsp nutritional yeast

1/2 tsp garlic granules 

pinch salt

pinch pepper 

for salad:

1/2 sliced dark gem lettuce - normal would do but this was all we had

2 diced large tomatoes 

1/3 diced red pepper 

1/2 an avocado 

for dressing:

1 tbsp olive oil 

1 finely chopped green onion 

6 finely chopped and scrunched basil leaves

pinch salt

pinch pepper 

for sriracha mayo: 

1 1/2 tbsp veganaise (or closest alternative, veganaise is the best though)

1 tsp sriracha 

1/2 tsp American mustard

and a plain tortilla wrap

1. preheat your oven to 180*. chop your tofu into cubes, toss in corn flour until well coated, transfer to a bowl with your soy milk and toss to coat again, finally coat the battered tofu in panko breadcrumbs. transfer to a lined baking dish and sprinkle the top with the remaining ingredients in step 1. bake those soy bad boys for half an hour / until nice and crispy, occasionally toss them so they are evenly cooked.

2. literally just do all the chopping and slicing of the veg - I made mine look pretty but that is deffo not necessary. importantly, always remember to salt ur avocado and tomatoes, improves their flavour exponentially. 

3. In a small bowl add your olive oil, green onion, basil, salt and pepper, give it a good stir and make sure it sits for ten minutes minimum, to infuse the oil. 

4. in another small bowl add your sriracha mayo ingredients and give that lot a good stir - do taste to make sure it’s not too hot or too mild - add mayo for hot and mustard for mild. 

5. assembly is pretty straightforward, make sure you coat your tofu in the mayo and add the dressing to the salad. et voila u have a super yummy and pretty damn healthy vegan meal!

[maddieskitchen]

this orzo salad actually has a step by step guide on my insta stories, so check that out if yr more of a visual person. otherwise here is the written version, mainly for my record but also for those of you that prefer stuff hand written, cos i get that too! super yum, super easy, super vegetabley and just a super quick easy dinner thats great for packed lunches too!

veggie packed orzo salad 

ingredients:

in the oven: 

1 garlic clove

glug olive oil

1 courgette

1 mushroom 

6 baby tomatoes

3 sprigs of aspargus

1/2 tbsp chopped fresh parsley

1/2 tbsp chopped fresh basil

1/2 tbsp chopped fresh thyme

in the saucepan:

540g orzo pasta

300ml salted water

dressing: 

pinch salt 

pinch pep

1/2 lemon’s juice

2 tbsp olive oil

toppings (aka best bits):

tbsp shred basil

100g toasted pine nuts

2 chopped spring onions

1 avocado

15g vegan parmesan

1. preheat yr oven to 200*. pour ur olive oil into your baking tray and rub a crushed garlic clove into the oil. place in the oven whilst it preheats. chop all the veggies and herbs into various fun shapes in the “oven” section. then bake in the oven for 35 minutes. make sure to shake the veggies up half way through the cooking process.

2. cook yr orzo to packet instructions drain and make sure you rinse with cold water so that it’s cool when adding yr other ingredients

3. stir your dressing ingredients in a small bowl with a spoon.

4. toast your pine nuts in a small pan on a medium heat for a couple of minutes, shaking them around so they cook evenly. chop your avo, spring onions and basil. 

6. assemble your salad. make sure you add the ‘toppings’ last as they will become soft and unpleasant otherwise.