Ben’s Vegan Kitchen

🍪Chickpea cookie dough🍪 So I’ve seen this chickpea cookie dough doing the rounds and had to give it a try. I was pretty skeptical it was going to be gross but honestly, I was pleasantly surprised. I did however notice most the recipes were absolutely full to the brim with sugar and fat, and albeit my recipe reduces the quantities, it’s not the world’s healthiest dessert, but it’s defo a nice option to have a try and well worth a try To make, you need: 400g cooked chickpeas 1/4 cup oat flour (I just blended oats in the food processor) 1/4 cup tahini 1tsp vanilla extract 2tbsp maple syrup (you can add more if you need) 1tbsp brown sugar 1tbsp peanut butter Pinch of salt Dark chocolate chips -rinse and dry your chickpeas -add to a blender or food processor with all other ingredients bar the chocolate chips -once you’ve reached desired consistency, mix through the chocolate chips -serve on it’s own or roll into little balls and store in Tupperware in the fridge (or like I did in the freezer). They should last up to a week or so in the fridge #veganfood #vegetarian #food #veganism #dessert #veganbaking #vegan #cookie #cookies #cookiedough #plantbased #veganrecipes #veganuk #vegandessert

🫓 matzo borekas 🫓 I saw the amazing @אפרת make these matzo borekas so I HAD to try them ASAP and they did not disappoint. These potato ones will be your new passover obsession I promise you! To make, you need: 4 small potatoes, diced 2 cloves of garlic Seasoning Splash of olive oil 1 white onion, diced 4 matzos Plant milk Olive oil Sesame seeds -add your potatoes to boiling water with the garlic and boil for 10-15 mins or until soft -add to a bowl and mash, season then add olive oil and some of the reserved water from the potatoes to make them silky -add onion to a pan and cook until slightly caramelised, then mix through the potato mixture -soak your matzos in water for a minute or so until soft -cut diagonally in half, spoon in some of the potato mixture and carefully fold over and crimp -mix plant milk and olive oil together, brush over folded matzos and sprinkle on sesame seeds -bake in the oven at 180 for around 15 minutes or until golden #vegan #plantbased #healthy #veganfood #veganrecipes  #passover #pesach #easter #kosher #jewish #seder #matzah #matzo #passoverrecipes #kosherfood #jewishfood #kosherforpassover #boreka #פסח

🍫Chocolate torte🍫 Here it is - the one you’ve all been bugging me about. The Kosher for Pesach, gluten free, dairy free, egg free chocolate torte of your dreams. This is the perfect dessert for seder night and you don’t even need to be vegan to enjoy it. Truly a 10/10 recipe and you and everyone who tries it will love it. To make, you need: For the base: 250g (around 2 cups) ground almonds (aka almond flour/meal) 2tbsp cocoa powder 1tsp cinnamon (optional but nice) 50g coconut oil 3tbsp maple syrup 1/2tsp fine salt For the filling: 1 can of coconut milk (about 400ml) 450g dark chocolate 1tsp vanilla extract 1tsp sea salt (optional) -in a bowl, combine the base ingredients. If your coconut oil is solidified, melt in the microwave in 20-30 second increments until a liquid. -mix together well -using a 9inch (23cm) pie tin, grease the bottom and pour in your mix, using your hands to mould it to the sides -bake in a preheated oven at 180c for 12-15 minutes and set aside to cool -meanwhile, heat your coconut milk on a stove or in the microwave and then pour over your chocolate. Leave for a minute then mix. -add vanilla and optionally the sea salt and pour into the base -leave to set in the fridge for a 2-3 hours minimum but ideally overnight is a safer bet -you can sprinkle some flaky salt on top to combat that sweetness and serve with in season berries Enjoy x #vegan #plantbased #healthy #veganfood #veganrecipes  #passover #pesach #easter #kosher #jewish #seder #matzah #matzo #passoverrecipes #kosherfood #jewishfood #kosherforpassover #chocolate #glutenfree #dessert #פסח

🍌 Ben’s Banana Toast ©️ 🍌 This is Ben & Breakfast Ep5 where I show you how to make the best vegan brekkies in the world. I know some of yall don’t accept sweet toast as toast but this breakfast is the perfect blend of sweet, savoury, fatty and healthy. It’s really simple to make, all you need is: Some bread of choice - I normally do wholewheat but went for sourdough for the * aesthetic * A banana (actually my banana was a little ripe, I usually prefer this with brown spotty ones) 1-2 tsp of good tahini 1tsp syrup - agave, maple, date - they all work Dusting of cinnamon Pinch of salt - this is the most important part which gives the toast that extra 🧑‍🍳 🤌 I don’t really think I have to put the method up but nonetheless: -put alladat stuff on the toast and eat it ✨ done ✨ I often put blueberries on the toast too btw but they didn’t have any at the shop. Add other berries or fruits if you like #vegan #Recipe #plantbased #toast #breakfast #banana #health #healthy #veganrecipes

Replying to @Vortegris 🍪Chickpea cookie dough cookies🍪 ok ok so you ALL asked can you bake the chickpea cookie dough and the answer? YES These turned out SO well you need to try them asap To make, you need: 400g cooked chickpeas 1/4 cup oat flour (I just blended oats in the food processor) 1/4 cup tahini 1tsp vanilla extract 2tbsp maple syrup (you can add more if you need) 1tbsp dark brown sugar 1tbsp peanut butter 1/2tsp baking powder 1/2tsp bicarbonate Pinch of salt Dark chocolate/chips (40g) -rinse and dry your chickpeas -add to a blender or food processor with all other ingredients bar the chocolate chips -once you’ve reached desired consistency, mix through the chocolate chips -scoop the bater onto a baking tray -mine were quite big but you can make them smaller -I baked mine at 180c for about 25-28 minutes but just keep an eye on them. If you make them smaller, they will bake quicker! -leave to cool for 10-15 mins before eating then tuck in and enjoy #veganfood #vegetarian #food #veganism #dessert #veganbaking #vegan #cookie #cookies #cookiedough #plantbased #veganrecipes #veganuk #vegandessert

🍆 crispy aubergine 🍆 this was honestly such a top tier recipe and you’ve got to try it as soon as possible! Don’t be scared of aubergine (or eggplant), just give it the time and patience it needs and you’ll never eat squeaky, woody aubergine again Shoutout to @dandumbrell for the Inso as I saw his recipe and had to try! To make, you need: 1 aubergine Big pinch of salt 1/4 cup of potato starch 1/4 cup of cornstarch 1/2 teaspoon of ground white pepper For the sauce: 1tbsp soy sauce 2tbsp of brown sugar 1tbsp rice wine vinegar 2tbsp garlic paste or 3/4 minced cloves sesame seeds Sliced spring onion greens Oil for frying (yes I’m sure you can air fry it, just try it) -chop the aubergine into bite-sized chunks. -sprinkle with salt, tossing to coat and then leave to sit for 30 mins -in the meantime, make the sauce by combining the ingredients over a low heat until the sugar dissolves and thickens -pat dry the aubergine -coat in potato and corn starch with the white pepper and fry in hot oil until crispy -toss the fried aubergine with the sauce, add sesame seeds and spring onion greens and serve any which way you like #vegan #Recipe #plantbased #health #healthy #veganrecipes #eggplant #aubergine #eggplantrecipes #snacks #vegetables #veganrecipes #deepfried #recipe

🍗Jerk Chicken (or mushrooms)🇯🇲 This recipe was next level good and you should definitely try it or save it for summer for a BBQ. Oyster mushrooms are a bit spenny but they’re soooo good as a meat replacement. I served mine in a wrap but you can eat these on their own or with rice etc. Try it! Ps this may not be a super traditional recipe but I saw a few about and just wanted to put my own spin on a spicy green jerk marinade You need: Oyster mushrooms For the marinade: 1 knob of ginger 3-4 cloves garlic 1 red chilli (or 1 scotch bonnet) 2 spring onions Juice of 1 lime Handful parsley Handful spinach 1tsp allspice 1tsp cumin 1tsp thyme 1tsp coriander 1tsp oregano 1/2tsp turmeric 1tsp hot pepper sauce 1tbsp soy sauce 1/4 cup cider -blend all your marinade ingredients -pour over your mushrooms -bake in the oven at 200c for 30 minutes turning halfway -there will be a lot of water released -take out the oven and char in a hot pan to draw the moisture out and get a bit of colour -slice up and serve however you like #vegan #Recipe #plantbased #health #healthy #veganrecipes #jerk #mushroom #mushrooms #jamacia #jamacian #jerkchicken #chicken

🍌 Banana bread baked oats 🍌 This is Ben & Breakfast Ep1 where I show you how to make the best vegan brekkies in the world. Starting off with these banging baked oats. They were next level good and perfect for a grab and go protein packed and filling brekkie. Give them a try You need: Wet ingredients: 3 overripe bananas 1 cup unsweetened plant milk (I used soy) 1tsp vanilla extract 2tbsp chia seeds 4tbsp water 2tbsp maple syrup or agave  Dry ingredients: 2 cups rolled oats (450g approx) 1tsp baking powder 1tsp cinnamon 1tsp nutmeg 40g vanilla protein powder 1tsp sea salt Chocolate chips/dark chocolate to mix through/for topping -mix chia seeds and water and set aside -mash your bananas in a bowl -add the rest of the wet ingredients -mix together well -add your dry ingredients and combine -I sprinkled dark chocolate on top and a few chocolate chips in the mix before baking -bake in a pre-heated oven at 180c for 35-40 minutes or until cooked -leave to cool and then cut -serve with whatever you like, I went for some vegan yoghurt and more syrup #breakfast #veganbreakfast #veganfood #vegetarian #food #veganism #bananabread #dessert #veganbaking #vegan  #plantbased #veganrecipes #veganuk

Passover recipes starting next week. Follow for more. Amidst all that’s going on in the world, I’m happy to share some Jewish joy with you all. It’s one of my favourite times of year and I can’t wait to share some of these veganised recipes with you, some new and some that come from my great grandma. Some will contain things that aren’t supposed to be 100% eaten by some people during the week long festivities but like I said, being a strict vegan and keeping kosher for pesach is almost impossible so try not to be too hard on yourselves please. Also if you’re interested in the story of Passover, I highly recommend watching the Prince of Egypt. One of the best animated films ever made and whose music I’ll be using in lots of these videos. Looking forward to sharing x #vegan #plantbased #healthy #veganfood #veganrecipes  #passover #pesach #easter #kosher #jewish #seder #matzah #matzo #passoverrecipes #kosherfood #jewishfood #kosherforpassover

🏴󠁧󠁢󠁷󠁬󠁳󠁿 Wales 🏴󠁧󠁢󠁷󠁬󠁳󠁿 EP6 of Around the World in 80 collabs with @NoMeatDisco and considering its St David’s Day, it made sense to make these Welsh cakes. Another first timer for me - somehow I’ve gone my whole life not trying Welsh cakes which is a surprise considering how nice they were and also how easy they were to make. You need to try these ones 🤝 To make, you need: 225g plain flour 85g caster sugar ½ tsp mixed spice (or cinnamon) ½ tsp baking powder 50g butter, cut into small pieces 50g currants and raisins splash of plant milk to bind -in a bowl, mix flour, sugar, mixed spice and baking powder -add the softened butter and crumble it together. The texture should be crumbly -add in your currants and raisins -slowly add a splash or two of plant milk, you want a pretty dry mix but you need it to come together -once combined, roll it out about half an inch thick on a floured surface and use a cookie cutter to cut them into circles -dry fry these in a skillet or pan until golden and serve with a sprinkling of sugar or as Sam likes, with butter and jam Enjoy #veganfood #vegetarian #food #veganism  #vegan #Wales #baking #welshcakes #veganbaking #dessert #cymru

🇱🇨 Saint Lucia 🇱🇨 EP4 of Around the World in 80 collabs with @Eatsbywill and we’re making these saltfish fritters to celebrate Saint Lucian Independence Day 🤝 You’ll find these fritters all over the Caribbean and they’re super delicious with hot sauce as a snack. Give them a try To make, you need: 1 white onion 2 Spring onions 1 Bell Pepper 1 clove of garlic 1 tin of young green jackfruit 2 times: 1tsp Curry powder 1tsp turmeric 1tsp smoked paprika 1tsp Onion Powder 1tsp All purpose seasoning 1tsp black pepper 1tsp Salt 300g Self raising flour 1cup water 1tbsp soy sauce / vegan fish sauce 1/2tsp bicarbonate of soda METHOD: -Finely chop your veg and jackfruit (onions, garlic and springs) then set aside -In a bowl add your veg and the seasoning and mix -in another bowl, add the flour, water, fish sauce, bicarbonate of soda and REPEAT your seasonings into the batter -add your veg and mix -add some oil into a pan on a medium to high heat. Then place a generous spoonful of your batter mixture into the pan. -Let it fry on both sides then place it on a plate with some hot sauce and enjoy #veganfood #vegetarian #food #veganism  #vegan #plantbased #caribbean #caribbeanfood #saintlucia

🇮🇳 India 🇮🇳 EP5 of Around the World in 80 collabs with @Crystelle Pereira and we’re making this chickpea curry from the state of Goa. This is from Crystelle’s book Flavour Kitchen and me and my wife have honestly made this about 4 times since we filmed this video, it’s that good (so is the book, so check it out) To make you need: 1 medium brown onion, finely diced 2 x 400g tins chickpeas (240g drained weight) 2 medium potatoes, peeled and diced 5 cloves garlic, minced 1 thumb size piece of ginger, grated 2 level tbsp garam masala 10 large fresh curry leaves (or more if leaves are small) 1 tsp black mustard seeds 1 tsp cumin seeds 1 tbsp tomato puree 1 tsp caster sugar or 2 tsp jaggery ¼ tsp turmeric 4 tbsp tomato ketchup 400ml water (1.5 cups) 1 tsp salt 1 red onion finely diced, to garnish Fresh coriander – 1 large bunch, finely diced (including stems) 2 tbsp coconut oil (for frying) -Add 2 tbsp coconut oil to a large saucepan and place this on a low heat until melted. -add curry leaves, mustard seeds and cumin seeds and fry until fragrant for about 2 minutes. -add onion and fry until browned, which can take about 30 minutes - but this is key to adding depth of flavour to this curry -add garlic, ginger, turmeric, tomato puree and garam masala and fry until fragrant, for another 3-5 minutes. -add 2 tins of chickpeas and the diced potato and mix these in the spices until coated well. -add water,sugar and salt to taste, and tomato ketchup. -Cover with a lid, and let this simmer on a low heat for about 30-35 minutes until the potatoes are cooked through and the curry has thickened. -Finally, add the diced red onion and chopped coriander, and stir this through the curry. -Serve with rice or chapatis and a raita (We made one up but it was yog, cucumber, tomato, red onion, chilli powder, coriander, lime juice and salt) #veganfood #vegetarian #food #veganism  #vegan #plantbased #india #indianfood #curry #goa #chickpeas

🏴󠁧󠁢󠁥󠁮󠁧󠁿 England 🏴󠁧󠁢󠁥󠁮󠁧󠁿 EP1 of Around the World in 80 collabs with @calumharris and we made what can only be described as the quintessential English dinner. For fish fingers: - 2 blocks extra firm tofu (500g minimum) - 1 tsp garlic powder - 1 tsp dried dill - Salt & pepper - 4 nori sheets - 1 lemon - 2 tbsp caper brine - 100ml plant milk - 100g flour - 150g panko breadcrumbs - 2 tsp paprika - 2 tsp mixed herbs For potato smileys - 1kg maris piper potatoes - 2 tbsp plain flour - Salt and pepper - 1 tbsp olive oil (to assist binding) For beans - 1 white onion - 250g cherry tomatoes - 2 garlic cloves - 1 tsp paprika - 1 tsp mixed herbs - 3 tbsp tomato paste - 2 tins of white cannellini beans (or 1 tin cannellini/1 tin butter beans for different sizes) - 2 tbsp balsamic vinegar - 2 tbsp agave syrup -chop the tofu into long thick finger like shapes -cut little grooves (not all the way through) diagonally across. In a small food processor, add the nori sheets & blitz, squeeze in the juice of lemon, caper brine, dill and the garlic powder. Blitz with 50ml water once more until you have a paste. -pour the nori marinade over the tofu, cover in the fridge for 1 hour minimum. -Smileys: peel the potatoes, boil them for 15-20 minutes until cooked. -grate all the potatoes into a large bowl. Add flour, salt, pepper & olive oil and massage together until you have a dough. -Take a palm sized ball and flatten it to a circle. use chopsticks and a knife to carve your potato smileys then air fry for 15 mins with a spray of oil -Beans: chop the onion and tomatoes up and add that to a pan. add the tomato paste and spices and cook them out. add garlic. -Drain the beans & add 200ml of hot water, balsamic & agave. Let it thicken for 10 mins on medium heat then lower -get a batter station going of flour, milk and breadcrumbs, in different bowls. Season the breadcrumbs and flour with a teaspoon of the spices each, and salt and pepper. -Carefully cover the fingers in flour, then milk, then breadcrumbs. Repeat if you want a double coating, then air fry with some oil for 15 minutes. #veganfood #vegetarian #food #veganism  #vegan #plantbased

🥪 The Tofucado 🥪 so like I said I’ve never been to @joeandthenjuice but sometimes in the vegan world, you end up feeling left out. Should Joe add this to their menu? My wife’s had it and said it’s great, so I thought I’d show you how you can make one using…yep, that’s right, tofu! Tofu makes a great tuna replacement texture wise when you make it this way and is also full of protein! To make, you need: 1 block of tofu (220g) 1tsp of dill (dried or fresh) 1tsp of nori flakes 1tsp of caper brine 1tsp dark soy Seasoning to taste For the tuna mix: 1tbsp vegan mayo 1tbsp vegan yoghurt (I did this as mayo is fatty asf) 1tsp dijon mustard 1/2 red onion, diced Handful of parsley, chopped Juice of 1 lemon For the pesto: Handful of basil Juice of half a lemon Any nut - I used walnuts (about 10g) 2tbsp nutritional yeast Pinch of salt Chilli flakes (optional) Splash of oil or water to loosen (I did both) Avocado, sliced Tomatoes, sliced Sriracha Any bread -grate the tofu -marinade in the seasoning and bake in the oven at 180 for about 30-35 minutes until the tofu is drier and firmer -mix in the rest of the tuna mix ingredients and stir. Season to taste adding more lemon, salt pepper etc as desired -blitz up your pesto ingredients -serve on bread (I tried to use one as similar to the one they use) by layering the tuna mix on one side and pesto on the other -squirt over sriracha and layer avocado and tomatoes #vegan #plantbased  #veganfood #veganrecipes   #joeandthejuice #tunacado #sandwich #sandwiches #tofu #veganuk #veganfood

🍳 matzo brie 🫓 another pesach breakfast staple veganised to perfection. Ok so this has lots of Kitniyot in it but it’s hard so just try it and enjoy it your rabbi will forgive you 😂 Also do you have your matzo brie savoury or sweet? it’s a big debate in our house. To make, you need: 300g silken tofu 1 cup plant milk 2tbsp cornflour / cornstarch 1/2tsp Kala namak aka black salt 1/2tsp turmeric 1 knob butter 2/3 matzos 1/2tsp cinnamon 1tsp sugar To serve: 1tsp sugar Pinch of cinnamon Maple syrup Or yoghurt and jam -blend together the tofu, milk, cornflour, black salt and turmeric -melt butter in a pan and add the mixture on a medium heat for a few minutes -soak a couple of matzos and break them up into the mixture -mix together until it begins to thicken -I like to add cinnamon and sugar whilst cooking but if you’re having it savoury then don’t -serve up how you like and enjoy #vegan #plantbased #healthy #veganfood #veganrecipes  #passover #pesach #kosher #jewish #seder #matzah #matzo #passoverrecipes #kosherfood #jewishfood #kosherforpassover #matzobrie #פסח

🥣 matzo ball soup 🥣 you cannot go wrong with chicken soup. This vegan version of an Ashkenazi Jewish staple is something I grew up eating at almost every festivity and pretty much most weeks. You’ll want to give it a try asap and it’s perfect for your seder meal! To make, you need: For the soup: 1 leek 2 carrots A few sprigs of celery 1 white onion 1.5L water 5tbsp Vegan chicken stock (I use Osem) 1tsp white pepper Pinch of salt to taste For the matzo balls: 1 cup medium matzo meal 1 pinch salt 1 pinch black pepper 1tbsp vegan egg replacer 30ml of the soup broth To serve: Black pepper Soup mandel aka Shkedei marak aka croutons -in a large saucepan, add the water, whole onion, chopped leek and carrot -add your stock - I use 3 heaped tablespoons for every litre of water, so for this I used 5. Taste as you go along, you can definitely use too much or easily not enough -add the white pepper and a pinch of salt and bring to a boil -the broth will change flavour once the veggies have started to cook out, so be patient with the seasoning -once boiling, place a lid on and leave to cook for up to 2 hours (minimum 1 hour recommended) -for the matzo balls, add the matzo meal, egg replacement and broth to a bowl and mix -refrigerate for 10 minutes before using wet hands to form into small balls -refrigerate again for 5 minutes before adding to the soup until cooked (about 10 minutes) -serve the soup with cracked black pepper and soup mandel aka ‘Shkedei marak’ or croutons and enjoy x #vegan #plantbased #healthy #veganfood #veganrecipes  #passover #pesach #easter #kosher #jewish #seder #matzah #matzo #passoverrecipes #kosherfood #jewishfood #kosherforpassover #chickensoup #matzoballsoup #פסח

🍫 vegan chocolate mousse A super simple recipe that you definitely need to try. You can experiment with quantities and additions, can add protein powder or just do it like I did To make, you need: 300g silken tofu 40g dark chocolate 2tsp maple syrup (add more to taste) 1tsp vanilla extract 1tsp cocoa powder Pinch of salt Serve with fruit, crushed nuts, yoghurt etc -melt your dark chocolate -add to a blender with the remaining ingredients -blend together and pour into a serving jar -refrigerate for an several hours, ideally overnight, serve with strawberries, yoghurt, nuts, dried coconut, cacao nibs - whatever you like Enjoy x #chocolate #dessert #protein #Fitness #gym #nutrition #proteinpudding #vegan #plantbased #healthy #veganfood #veganrecipes

🇲🇦 Moroccan cigars 🇲🇦 I grew up eating these meaty cigars and honestly they’ve been on my list to veganise for so long and it was way easier than I ever expected. This feels like one of those things restaurants can offer as you can fill the cigars and freeze them but I don’t run a restaurant so 🤷‍♂️ If you want to make, you need: Makes about 10-12 cigars: 1 block smoked tofu (220g) 1 white onion, chopped 1 jalapeño or green chilli, chopped 1tbsp smoked paprika 1tsbp cumin 1tsp cinnamon 1/2tsp nutmeg Handful fresh coriander 1tbsp tomato paste Seasoning to taste 1/2 pack wonton wrappers For the tahini sauce: 1/2 cup tahini 1tsp harissa paste Lemon juice Water Salt - in a pan over medium heat, add onion and jalapeno and cook until softened -crumble in the smoked tofu and cook for a further few minutes -add in your spices, coriander and tomato paste and season to taste -leave the mixture to cool -using a bit of water, stick two wonton wrappers together and then fill with about a teaspoon of the mixture and roll -I think you can use filo pastry instead if you can’t get wonton wrappers but don’t quote me on it -I cooked the cigars in the air fryer having sprayed with a bit of oil for about 10 minutes flipping halfway through at 200c -you can also deep fry them -for the tahini sauce, mix the ingredients until you reach the desired consistency, adding more water or tahini if too thick or thin Enjoy #vegan #Recipe #plantbased #health #healthy #veganrecipes #moroccan #morocco #meat #meatcigar #middleeast #northafrica

This is my new series Around the World in 80 Collabs, coming to you throughout the year, and probably next year too, where I team up with amazing food creators from around the globe to try out dishes they ate growing up. All too often on social media, people get lambasted for trying foods from different places for not making them traditionally enough, accurately enough or just wanting to experiment with them and I personally think it’s unfair. Yes it’s important to respect traditions in food (and in life), but what’s the point of it all if we can’t explore new things? This series for me is a way to authentically experience new dishes from around the world and also learn more about cultures, traditions and individuals journeys and stories. I’ve already filmed 8 of these (only 72 to go lol) and the plan is to film as many as possible but I’m still looking for amazing food creators from every corner of the globe to work with in this series, so please tag them below if you think I should team up with them! This is a real passion project of mine and I’m excited to be sharing these with you as and when - they won’t be weekly, but expect to see them crop up in and amongst other series and daily recipes Ben x #veganfood #vegetarian #food #veganism #dessert #veganbaking #vegan  #plantbased #veganrecipes #veganuk #aroundtheworld #globe #food

🇳🇬 Nigeria 🇳🇬 EP2 of Around the World in 80 collabs with @Veganezer and to celebrate the Super Eagles making (and hopefully winning) the AFCON finals today, we’re sharing a tradition Naija recipe. This was my first time trying this dish and the flavours were amazing. Packed full of spice, hearty and warming, honestly such a great meal and I can see why Ebz ate it so often growing up. To make you need: “Egg” stew: - 1/2 red bell pepper - 2 garlic cloves - 1/2 white onion - 1 scotch bonnet - 300g firm tofu - 1/2 white onion, diced - 1 tbsp all-purpose seasoning - 1 tsp curry powder - 1 tsp dried thyme - 300g firm tofu - 1 tsp turmeric - 1/2 tsp black salt - 1 tsp garlic powder - 2-3 tbsp nooch Plantain & yam - 2 plantains, top and tail then sliced in half - 4-5 slices Puna yam (African yam) Method: 1. Slice the yam into 1-inch slices and peel the outta skin. 2. Add the yam into some water and rinse. Add to a pot, fill with water and cook for 10 minutes until soft. 3. Add the plantain into a pan with water and boil until soft. 4. Add the pepper, garlic, 1/2 onion, scotch bonnet into a blend and blitz until smooth. 5. Heap up a pan on medium heat eith some oil. Add the diced onion and fry for 2 mins until soft. Add the blended sauce with the seasoning and cook down for 5 mins. 6. While the sauce cooks crumble the tofu into a bowl with turmeric, black salt, garlic powder and nooch. Mix well then add the the sauce. Mix in well allowing to heat up for a few minutes then serve up and enjoy #veganfood #vegetarian #food #veganism  #vegan #plantbased #nigeria #supereagles #naija #nigerianfood #africa #afcon