enchiladas are the ultimate comfort food and these veggie ones are full of delicious carby goodness to make your tummy happy!! this recipe makes four enchiladas - perfect for a full family dinner with spicy wedges and salad.

ingredients:

175g quorn chicken pieces
one 205g can of kidney beans in chilli sauce
one red pepper, chopped
one red onion, diced
one garlic clove, crushed
bunch of fresh coriander, finely chopped
ground cumin
ground coriander
tablespoon of brown sugar
100g sweetcorn
300ml passata
4 tortilla wraps
sour cream
bag of grated cheese

method:

heat up a tablespoon of olive oil in a large pan. fry the pepper, onion, fresh coriander and half the garlic clove for 10 minutes until soft. in a separate pan, fry the quorn pieces in a teaspoon of olive oil.

mix into the veg once done. add the kidney beans (including the sauce), sweetcorn and a pinch of cumin and coriander into the veg and chicken and fry for another five minutes.

in a separate bowl, mix the passata with another pinch of cumin and coriander and the sugar. line the bottom of an oven proof dish with the passata mix.

split the enchilada mix equally between the tortillas and wrap tightly. pop them in the dish on top of the passata mix.

baked oats make great breakfasts and this recipe tastes just like apple crumble for a perfect comfort food! it can also be made as a healthier dessert option for when you need a little warmth in your tummy. this recipe serves one person.

ingredients:
1/3 cup of rolled oats or porridge oats
1/2 cup of milk (I use soy milk to make the recipe vegan and to add a little sweetness but any milk will do)
teaspoon of vanilla essence
pinch of cinnamon
half a small apple

method:
mix together the oats, milk, cinnamon and vanilla in a small bowl. it should end up looking like this:

cover the bowl of oats with tinfoil and leave in the fridge overnight.

in the morning, slice and core your apple. I use a vegetable slicer to get even slices and the lid off my piping bottle to cut the centres out easily. you can also do this the night before and leave them in a ziplock bag to save time in the morning.

layer the oats and apple slices into a single-serve ramekin. I tend to use two slices of apple per layer because the vegetable slicer makes them very thin, but it entirely depends on your taste!



bake at 180 for 20 minutes or until the top has crusted. I take mine out at 10 minutes and sprinkle some dark brown sugar on top because I'm a sweet fiend and then put it back in for the remaining 10 minutes.

and there you have it! perfect comfort breakfast for those days when coffee just won't cut it.

these yummy, cruelty free american style pancakes are just perfect for a saturday morning treat, you can also use gluten free flour to make them even better for you.

ingredients:

2 tablespoons ground flax seed
6 tablespoons water
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 large ripe bananas
1 cup almond/soya milk
1 teaspoon vanilla extract
your choice of toppings



method:

start by mixing the flax seed and water in a bowl and placing to one side. this will serve as your egg replacement - you can also use egg replacers if you have them.

mix the rest of your dry ingredients together in a bowl.

in a separate bowl or a food processor mix the banana, milk and vanilla until it is all smooth. at this point your egg mix should have combined to make a gloopy mixture like this:

 

mix the egg mixture into your wet mix. add to the dry ingredients and whisk well.

at this point you can put your mix in the fridge to use later if you're more prepared than I am!

once you're ready to cook, heat a frying pan to a medium heat and spray with a sunflower oil cooking spray like fry-light.

once the cooking oil is clear, pop a ladle-full of mixture into the pan and spread gently with the back of the spoon. cook until the top starts to bubble and the sides look firm (around 2 minutes), then slide a spatula underneath and flip the pancake over and cook for another 1 or 2 minutes.

repeat for the rest of the mixture, add your toppings and enjoy!

 

I'm not actually vegan so I was a bit naughty and had whipped double cream on mine, however if you want them fully dairy free they are amazing with fresh banana and maple syrup or icing sugar mixed with water to create a lovely sugary drizzle.

these delicious brownies taste so naughty but using vegan ingredients means they're not only kinder to our animal friends, they're also kinder to you!

ingredients:
200g vegan butter substitute (I use pure sunflower spread)
1/2/80g cup dark cocoa powder
1 cup/150g soft dark brown sugar
1 cup/170g demerara sugar
1 teaspoon vanilla essence
1 cup/180g plain flour
2 tablespoons milled flax seed
6 tablespoons water
1/2 cup of chopped walnuts (optional)

method:

start by mixing the flax seed and water in a bowl or jug and placing to one side. this will serve as your egg replacement - you can also use egg replacers such as ener-g or the neat egg which work in a very similar way.

preheat your oven to 180ºC (160ºC for fan ovens) and grease/line your baking pan. I'm using a heart shaped silicone cupcake tray for cute little individual brownies but the recipe works in almost any kind of tray you like!

put your butter substitute and cocoa in a big saucepan. melt it gently over a low heat - be careful not to overheat it as this will cause them to separate and for some reason the flavour is never as good. add the sugar and vanilla and continue to heat gently until it has all combined.

take off the heat and sift in your flour. add your chosen egg substitute - you should have noticed that the egg replacer and water have congealed to create a more egg-like texture. beat it all together well. add your walnuts if you decide to use them.

spoon the mixture evenly into your baking pan or cupcake tray. bake for 10 minute intervals, checking regularly with a skewer. as soon as the skewer comes out clean, your brownies are done!



these brownies are delicious with whipped cream - I whip my own or you can use a dairy free squirty cream such as soyatoo.