This is essentially a vegan noodle soup inspired by the Vietnamese dish pho (pronounced fuh like ‘duh’). The word pho technically just means noodles but it is used to refer to a dish usually made of broth, rice noodles and thinly sliced meat.

Obviously, we’ve lost the meat, so this is a tofu pho recipe!

Don’t forget, if you need more homemade recipes that work every time and that ARE NOT AI generated (like so much rubbush coming out these days) then you can get them all in one vegetarian app right here.

How to make vegan pho

This easy pho recipe comes together in just 15 minutes. That is a super-speedy recipe!

All you have to do is:

1. Fry up the onion, garlic and ginger.
2. Add vegetable broth, peppers, soy sauce and noodles and let it all simmer.
3. Fry the tofu separately, until it’s all crispy-crunchy, then add it at the end so it doesn’t get soggy.

One tip for super crispy tofu is to toss it in cornflour before you fry it!

This make a really authentic Vietnamese Pho.

Alternatives

The toppings are what really make an easy vegetarian pho recipe really exciting – try peanuts, spring onions, jalapeño and basil… maybe a dash of lime or sriracha too? Mouthwatering, and you can put your favourite twists on it.

My personal faves are peanuts, spring onion, and cilantro. Give that a try if you’re unsure!

You can also add leftover vegetables – think mushrooms, bok choy, carrot – they all work really well!

The final result is a hot steaming bowl of broth, brimming with bright flavours. Dinner of kings!

Making it right PHO you!

Given that this is a vegan rice noodle soup, it’s almost gluten-free. The reason we say almost, is because soy sauce is a sneaky one and often has wheat in it!

However the rice noodles are gluten free and you can find soy sauce made with rice instead of wheat, or you can use tamari as a substitute.

Vegan and Vegetarian Pho variations

If you aren’t vegan, you can add a boiled egg to your pho for extra protein (and taste, it’s delicious!). That can also replace the tofu If you don’t like it, and most vegan meat substitutes also work.

If you’re looking for a vegan Asian noodle soup that you can bring to work with you, or meal prep and eat later, try our noodle soup in a jar. It’s similar to this authentic vegan pho recipe but just… in a jar!

And that’s a vegan pho recipe pho you (for more recipes like this check out our vegan low fat recipes)! (Pardon the pun)

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5 from 4 votes

Easy Vegan Pho (Authentic Vietnamese Noodle Soup)

After a delicious and filling dinner? Try our vegan pho recipe – a healthy Vietnamese noodle soup with crispy tofu topping!

Course Dinner, Lunch, Soups

Cuisine Vegan

Diet Gluten Free, Egg Free, Dairy Free, Low Salt, Vegan, Vegetarian

Time Max 20 min

Calories 450 – 650 kcal

Type abril, meal plan recipes

Diet dairy-free, egg-free, gluten-free, vegan

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 520kcal

Author Hurry The Food Up

Ingredients

For the soup

• 1 tsp olive oil
• 1 medium onion
• 1 tbsp ginger, fresh
• 1 clove garlic
• 5 cups vegetable broth
• 1.5 tbsp soy sauce
• Black pepper to taste
• ½ bell pepper, red
• 4.5 oz rice noodles
• 1 lemon

For the tofu

• 1 tsp olive oil
• 8 oz firm tofu

Toppings

• 1 cup bean sprouts
• 3 spring onions
• 1 handful cilantro/coriander, fresh
• 1 handful basil, fresh
• 2 tbsp peanuts
• 1 jalapeño

US CustomaryMetric

Get Recipe Ingredients

Instructions 

For the tofu

• Heat up the olive oil in a pan to medium heat. Dice the tofu and add to the pan with a pinch of salt. Fry for about 15 minutes until crispy.
  1 tsp olive oil, 8 oz firm tofu

For the soup

• Heat up the olive oil in a pot to low heat.
  1 tsp olive oil
• Dice the onion. Finely dice ginger and garlic. Then add into the pot and let it simmer for a couple of minutes.
  1 medium onion, 1 tbsp ginger, fresh, 1 clove garlic
• Add the vegetable broth and bring to a boil.
  5 cups vegetable broth
• Add soy sauce and pepper. Dice the bell pepper and off it goes into the soup.
  1.5 tbsp soy sauce, Black pepper to taste, ½ bell pepper, red
• Add the rice noodles.
  4.5 oz rice noodles
  
• Let the soup cook for another 5 minutes.
• That’s it! The cooking’s done!

Toppings

• Chop cilantro, basil, peanuts, jalapeño and spring onions.

  Pour the soup into a big serving bowl. Serve with cilantro, basil, peanuts, lemon juice, bean sprouts, spring onions and tofu bits.
  1 lemon, 1 cup bean sprouts, 3 spring onions, 1 handful cilantro/coriander, fresh, 1 handful basil, fresh, 2 tbsp peanuts, 1 jalapeño
  

Notes

Pro tip: you’re going to need a fork for this one eat the noodles like you would pasta and slurp the soup. If you find fresh bean sprouts, please store them in a container with water in the fridge. That way they last more than 7 days.

Some final ideas! Pho is so versatile – you can really personalise it.

You can add, for example:

• mushrooms (cook them together with the onion)
• red or yellow bell pepper, sliced in tiny bits (cook together with the onion)
• shallots instead of onions (if you’re feeling fancy)
• a bit of cinnamon, smoky paprika powder, and/or anis (add together with the garlic)
• a carrot (sliced julienne, cook together with the broth)
• peanuts (as a topping)
• fried onions (as a topping)
• turmeric (extra flavour)
• lemongrass (extra flavour)
• fried tofu crumbles (extra consistency and protein)

 

Have fun experimenting and finding your favourites! 🙂

Looking for more tasty noodle dishes?

• Hot & Healthy Dragon Noodles
• Protein Packed Noodle Salad in a Jar
• Easy Peasy Vegan Lo Mein
• Creamy Dreamy Peanut Stir Fry

Nutrition

Nutrition Facts

Easy Vegan Pho (Authentic Vietnamese Noodle Soup)

Amount per Serving

Calories

520

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

5

g

Monounsaturated Fat

 

7

g

Sodium

 

3239

mg

141

%

Potassium

 

462

mg

13

%

Carbohydrates

 

80

g

27

%

Fiber

 

7

g

29

%

Sugar

 

12

g

13

%

Protein

 

20

g

40

%

Vitamin A

 

2645

IU

53

%

Vitamin C

 

66

mg

80

%

Calcium

 

217

mg

22

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

The post Easy Vegan Pho (Vietnamese noodle soup, 15 mins) appeared first on Hurry The Food Up.

The UK version of beans are quite different from their counterpart in the US, which tend to be sweeter and have a BBQ kick.

These are savoury, tasty and pack a nice nutritional bang. They also happen to taste awesome, and we sometimes eat them as beans on toast.

This recipe came about as I used to bring over baked beans on the plane every time I went back to Britain.

One time I had them in a backpack and they forced me to throw away a 4-pack at security. What a waste!

I swore it would never happen so I went about perfecting this recipe!

I’ve kept our recipe nice and simple, too, so it’s easy to put together on a busy morning, whether it’s a weekday or weekend. It also tastes freakishly close to the original, meaning it’s always guaranteed to work.

As always, we use NO AI in our recipes, and our recipes are tested time and time again to make sure they really work well.

Here’s the how-to guide and ingredients. The beans are actually vegan, and it’s very easy to make them into a full meal like we do in England and Ireland. They also go really nicely with an Ulster Fry.

If you need an App with with a load of healthy, veggie meals built in, you can download the App here.

British Baked Beans – better than the high sugar version

Using simple white beans, like navy beans, means that you can create a dish that’s exceptionally high in both protein and fiber, as well as folate and magnesium.

What I’ve found recently that is by eating lots of fiber high content like beans (and chickpeas too) is that they’ll keep me feeling full for ages.

This is turn stops me craving snacks and sweet foods – by default it helps me keep the weight down.

There’s a reason they’re a part of The Vegetarian Protein Fix.

I don’t win anything by convincing you to eat more beans – but they just seem to be so damn good for you it would be silly to look the other way.

The final statistic that convinced me of the wonders of beans was the one mentioned here by WHFoods – that research shows diets high in legumes can reduce the risk of heart attacks by up to 82%!

That’s ridiculous. It’s harder to think of a reason not to eat them 😉

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4.77 from 13 votes

British Baked Beans (Heinz Copycat)

Vegetarian Baked Beans. Thick and full flavoured with a moreish tang. Low in calories, ready in 15 minutes and just as good as the ‘original’ from Heinz!

Course Breakfast, Lunch

Cuisine Vegan, Vegetarian

Diet Egg Free, Low Calorie, Low Fat, Dairy Free, Vegan, Vegetarian

Time Max 20 min

Calories 150 – 450 kcal

Type meal plan recipes

Diet dairy-free, egg-free, vegan

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 355kcal

Author Hurry The Food Up

Ingredients

• 1 tsp olive oil
• 1 clove garlic
• ½ onion
• 1.5 cups white beans, cooked (~1 can, 15oz/425g)
• 1 tsp thyme, dried
• 1 tsp sage
• ¾ cup tomato passata
• 1 tbsp nutritional yeast
• 1-2 tsp Worcestershire Sauce (vegetarian) (or 2 tsp white wine vinegar and 1 tsp maple syrup for every 2 tsp Worcester sauce)
• ½ tsp Tabasco sauce (skip if you like)
• Salt and pepper to taste

Bread and Tomatoes

• 1 tsp olive oil
• 2 slice wholegrain bread
• 8 cherry tomatoes

US CustomaryMetric

Get Recipe Ingredients

Instructions 

• Dice the onion and garlic, then fry both in olive oil.
  1 tsp olive oil, ½ onion, 1 clove garlic
• As soon as the onion starts to turn translucent add the white beans.
  1.5 cups white beans, cooked
• Now add the tomato passata, herbs, Worcester sauce, nutritional yeast and tabasco sauce.
  1 tsp thyme, dried, 1 tsp sage, ¾ cup tomato passata, 1 tbsp nutritional yeast, 1-2 tsp Worcestershire Sauce (vegetarian), ½ tsp Tabasco sauce
• Let it simmer for about 10 minutes and give it a taste test.
• Finish off with salt and pepper, if needed.
  Salt and pepper to taste
• BAM! Done. You just decoded Heinz’ Baked Beans recipe 😉

Tomatoes and Bread

• In a pan on medium heat the olive oil and chuck in the tomatoes. Toast the bread as you normally would. Season with a little salt.
  1 tsp olive oil, 2 slice wholegrain bread, 8 cherry tomatoes
• Done!
  

Notes

• Make-ahead? Yes, prep the night before.
• Freezable? Yes! Baked Beans can be frozen.

 

IF YOU LIKED THIS RECIPE: Then you definitely need to check out our Farmer’s Breakfast (awesome potato hash) and our quick and easy Great British Eggy Bread.

INSPIRED BY: Amuse Your Bouche 

Nutrition

Nutrition Facts

British Baked Beans (Heinz Copycat)

Amount per Serving

Calories

355

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Sodium

 

519

mg

23

%

Potassium

 

1322

mg

38

%

Carbohydrates

 

59

g

20

%

Fiber

 

14

g

58

%

Sugar

 

9

g

10

%

Protein

 

20

g

40

%

Vitamin A

 

835

IU

17

%

Vitamin C

 

31

mg

38

%

Calcium

 

145

mg

15

%

Iron

 

7

mg

39

%

* Percent Daily Values are based on a 2000 calorie diet.

Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

The post Easy British Baked Beans (High protein, vegan) appeared first on Hurry The Food Up.

Here is my prediction: this Cottage Cheese Pancake will soon be one of the most popular breakfasts of humankind.

I know it’s a bold statement, but there are six strong indicators pointing to it. Let me elaborate:

First, it’s super simple to make. The basic recipe just calls for three ingredients: Cottage cheese, eggs and oats and from start to finish you need a maximum of 12 minutes.

Second, eggs are celebrating a huge comeback.

After being looked at suspiciously for decades, a new study has shown that there is no link between eggs and cardiovascular disease.

In other words eggs are super nutritious and not bad for you.

Third, these cottage cheese pancakes are gluten-free, which is very important these days, haha (note: make sure your oats are labeled gluten-free, because they’re sometimes processed in the same factory as gluten-containing grains!)

Fourth, this pancake – because of it’s ingredients – is a 100% natural, no extra powder added, protein powerhouse.

Next to gluten-free, high protein products are the rage nowadays and these tasty pancakes definitely tick that box. How about 26g of protein for breakfast? You’re welcome.

Fifth, all three ingredients help with weight loss because of their satiating effect, making these pancakes an excellent breakfast, even for people on a diet.

Sixth, they taste bloody good. Period.

Eggs are surging through on a comeback, and gluten-free and high protein are taking over the world.

To top it all off, convenient, great tasting weight-loss recipes are an evergreen and always will be.

See the puzzle falling into place? I do. Since the cottage cheese pancakes are riding high on all these trends, they’re a sure bet to become the world’s most popular breakfast from 2016 on (and I bet these cottage cheese bites will be up there too!).

I even ditched my long time favourite the Banana Egg Pancakes for this one!

In case you’re still harbouring any doubts, let’s move to the health section.

Ingredients

Cottage cheese

Cottage cheese belongs to the healthiest cheese groups out there, being low in carbs, low in fats and loaded with proteins ( no wonder we love cottage cheese recipes).

On top of that, cottage cheese is also high in micronutrients like calcium, vitamin B12, vitamin B2 and lots of other nutrients. Dang!

Oatmeal

Oats are one of the healthiest grains mother nature came up with. They’re high in fiber, proteins and a whole host of other nutrients.

As a further example, oats have been linked to lowering the risk of heart disease and diabetes.

Oats can also keep you feeling full for longer which can help to stop you reaching for an unhealthy mid morning snack.

Eggs

Eggs raise HDL, the “good” cholesterol. HDL stands for High Density Lipoprotein. Higher levels of HDL can lower risk of heart disease, stroke and various health problems. Check out our other high protein egg recipes for more eggy inspo!

Not too bad for a breakfast pancake, right?

So tell us:

• Do you think these pancakes have the potential to be more successful than breakfast cereal?
• What is your favourite breakfast dish?
• In general, what was the last dish you’ve been extremely excited about?
• Could you imagine having a smoothie with raw eggs for breakfast?

Edit: Since we released this recipe, they have become my absolute, no doubt favourite breakfast of all time. I seriously love them – Howie was right all along. Dave.

Health benefits

These cottage cheese pancakes are high in protein, low in carbs, gluten free (if that sounds good, you need to check out our vegetarian low carb breakfasts!). we could go on! The reason this dish is so healthy is because of the amazing qualities of it’s individual ingredients.

FAQ’s

We’ve covered some of the most common questions about this recipe, but if you can’t find an answer to yours let us know in the comments section.

Can you freeze cottage cheese pancakes?

Yes, simply let them cool and freeze either flat, or with grease-proof paper between each pancake to stop them sticking together. 

Can you make the mixture ahead and store it in the fridge?

You can definitely blend the mixture up and keep it prepped in the fridge for up to 2 days. 

How many carbs do they have?

32g per serving – a lot less than their traditional flour based counterpart.

What about protein?

These cottage cheese pancakes are super high in protein – 26g per serving in fact!

Are these cottage cheese pancakes gluten free?

Yes, just make sure to choose oats labelled as gluten free.

Do I need to cook the oats before using them?

Nope, just pop them in the blender and you’re good to go.

Will this mix work for waffles too?

Whilst we haven’t tried it ourselves, our awesome readers have reported back that this recipe does indeed work for waffles!

Cooking tips

If you want to become a cottage cheese pancake flipping master, then try out these tips to achieve a fluffy golden pancake every time. 

• Use a non-stick pan! This probably makes the biggest difference when making these cottage cheese pancakes.

• Make sure you have enough oil or butter on the cooking area of the pan, it helps the pancakes to cook a lot smoother all over and they shouldn’t break apart.

• Fry with a lid on when cooking the first side (around 9 minutes) and then flip and cook without a lid for a further 1-2 minutes to brown the other side. Check out the video in the recipe section for full details on this.

• Try cooking multiple small pancakes to begin with, as they’re much easier to flip and control compared to one giant one.

What our readers are saying

Absolutely stellar! Thank you!! I made these as a special treat for Mother’s Day b’fast, and was amazed at how light and fluffy they were!

ineduc8r ⭐⭐⭐⭐⭐

You are God-sent. What’s more both of you are so humble replying to every query. Thank you. Tried it today as lunch and was amazing and so filling. I didn’t quite get the pancake right but the suggestions of others has been helpful. Great work guys!

Abbie ⭐⭐⭐⭐⭐

OMG! Thank you soooooo much for the cottage-cheese-pancake recipe. I haven’t had pancakes in years (since being diagnosed as a Type II diabetic). Made this in the food processor, used coconut oil in the skillet. Gotta say they actually turned out better than any of my pre-diabetic attempts at pancakes!

Sheryl ⭐⭐⭐⭐⭐

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4.75 from 122 votes

Cottage Cheese Pancakes

26g of natural protein. Just three ingredients: Cottage cheese, eggs and oats. 12 minutes from start to finish. You won't be disappointed!

Course Breakfast, Lunch

Cuisine Vegetarian

Diet Gluten Free, Low Calorie, Vegetarian

Time Max 20 min

Calories 150 – 450 kcal

Type meal plan recipes

Diet gluten-free

Prep Time 3 minutes minutes

Cook Time 9 minutes minutes

Total Time 12 minutes minutes

Servings 1

Calories 367kcal

Author HurryTheFoodUp

Ingredients

• 1 tsp coconut oil (or butter)
• ⅓ cup low fat cottage cheese
• ½ cup rolled oats (no pre-cooking necessary)
• 2 eggs
• Salt to taste

US CustomaryMetric

Get Recipe Ingredients

Instructions 

• Get a bowl or, even better, use a blender.
• Throw in all the ingredients and whisk/mix until smooth.
  ⅓ cup low fat cottage cheese, ½ cup rolled oats, 2 eggs, Salt to taste
• Add the oil (or butter) to a pan and fry the batter on low to medium heat.
  1 tsp coconut oil
• Flip with a spatula once bubbles start to appear. Cook until both sides are golden brown.
• Simple as!
  

Notes

Nutri info: We used low-fat cottage cheese to reduce the calories and saturated fats for this pancake. Go for regular cottage cheese, if you like!

Tip: Any berries you like can be used. I definitely recommend whatever your fave is, or whatever is in season near you! Fave toppings can be used as well.

Make-ahead? Yes, just keep toppings separate.

Freezable? Yes! Again, either the batter or the pancakes.

Here are some ideas on how to pimp these pancakes up! (All optional of course)

Batter ideas:

 1 tbsp of coconut powder
* A small handful of hazelnuts, almonds or walnuts
* 1 tbsp of peanut butter
* 1 tbsp of protein powder
* 1 tbsp of raisins
* 1 tsp of cinnamon
* 1 tsp of vanilla extract
* A few thin slices of apple or pear

Topping ideas:
* Honey
* Maple syrup
* Cherries, strawberries
* Yogurt
* Sugar and lemon juice

EQUIPMENT & PRODUCT TIPS:
You’ll need a non-stick pan for successful pancake action, but that’s it. See what you think about this pan.

I recently started using coconut oil instead of butter for frying. It works great, especially for pancakes! If you want, give this one a shot.

IF YOU LIKED THIS RECIPE: Then you definitely have to check out our Banana Egg Pancakes! Probably even easier to prepare and absolutely delicious. Or if you’d rather like to go into no milk, no egg direction, check out our roundup of these 24 awesome vegan pancakes!

Nutrition

Nutrition Facts

Cottage Cheese Pancakes

Amount per Serving

Calories

367

% Daily Value*

Fat

 

16

g

25

%

Saturated Fat

 

7

g

44

%

Trans Fat

 

0.03

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

4

g

Cholesterol

 

330

mg

110

%

Sodium

 

433

mg

19

%

Potassium

 

333

mg

10

%

Carbohydrates

 

30

g

10

%

Fiber

 

4

g

17

%

Sugar

 

3

g

3

%

Protein

 

26

g

52

%

Vitamin A

 

506

IU

10

%

Calcium

 

116

mg

12

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

If you liked this, you should definitely try our cottage cheese fritter recipe too!

The post 3 Ingredient Cottage Cheese Pancakes (High Protein & Gluten Free) appeared first on Hurry The Food Up.

It’s a real surprise that in over two and a half years we’ve never been asked for a broccoli salad recipe. Well, even though you didn’t ask, here it is!

Broccoli is just too awesome to deny it any longer. Firstly it’s a nutritional powerhouse with many proven health benefits, and secondly, as veggies go it’s relatively high in proteins (2.8g/100g).

For that reason our vegan broccoli salad suddenly becomes attractive to any vegetarian (or vegan) who doesn’t want to skip the chance of grabbing a few more grams of proteins when they eat their veggies (me, for example).

I mean we all want to make our gym efforts count, don’t we?!

My after workout “snack” often consists of this broccoli salad with brown rice (or one of these yummy vegetarian post workout recipes!). It’s a really tasty way of restoring energy levels.

You can also prep the salad as a side to your regular lunch or dinner to make sure you get in enough veg for the day (aim for at least 5 servings of veg/fruit a day).

For some unknown and inexplicable reason, broccoli has a bad rep with children. Which is weird when you think about it, as broccoli are basically just little trees.

And we’re pretty sure kids love trees. Maybe this is because we’re normally just way too uninspired to make broccoli fun.

Yep, you read that right – I just used “broccoli” and “fun” in the same sentence. As this recipe is here to prove to you.

A few verbivores out there might rail and rally at us for claiming this is a salad even though the broccoli is fried/sauteed for a few minutes.

We’ve checked and the Oxford Dictionary states that a salad can consist of cooked veggies too. Therefore I’m right. Ha!

Apart from that, raw broccoli is hardly fun to eat anyway (I challenge you to show me a good raw broccoli salad recipe).

Health Benefits – Vegan Broccoli Salad

Guys, forget goji berries, acai berries and all that stuff. Broccoli is the real powerhouse!

One cup contains way more than 100% of your daily vitamin C and K needs, plus a whole host of other essential nutrients (1). That’s amazing!!

Also, due to its floret of nutrients (get it?) broccoli is considered to be anti-inflammatory, detox supporting and cancer preventing (2).

All in all, broccoli is a really cool veg that’s worth including in your diet regularly. There’s a reason your mother always told you to eat your greens.

Get a tasty broccoli salad recipe under your belt and you’ll be good to go. Maybe start with this one 😉

More Broccoli Recipe Ideas

If you don’t mind cheese and love crispy, salty broccoli, then please try out this parmesan roasted broccoli recipe! It’s wonderful! Just make sure to find rennet free parmesan or use a similar veggie friendly cheese.

Need a complete and comforting dish? Try our cheesy broccoli casserole. We also have a vegan version, check it out here!

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4.80 from 34 votes

Vegan Broccoli Salad

Quick and delicious veggie side dish. High Protein, low carb, vegan and done within 10-12 minutes. In my opinion a must-have recipe.

Course Salads, Sides

Cuisine Vegan

Diet Egg Free, Low Calorie, Dairy Free, Vegan, Vegetarian

Time Max 20 min

Calories 150 – 450 kcal

Type meal plan recipes

Diet dairy-free, egg-free, vegan

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 2 servings

Calories 210kcal

Author HurryTheFoodUp

Ingredients

• 3 cups broccoli (roughly one bunch)
• 1 tbsp olive oil (different oil is also fine)
• 1 tbsp sesame seeds
• 2 tbsp peanuts
• 2 spring onions (sliced)
• 2-3 tbsp water
• Salt to taste

For the sauce

• ⅕ cup water
• 2 tbsp soy sauce (dark)
• 1 tbsp sweet chili sauce
• 1 tbsp vinegar (lemon juice is also fine)
• 1 tsp cornstarch

US CustomaryMetric

Get Recipe Ingredients

Instructions 

• Cut the broccoli into small florets, then wash and rinse these fellas.
• Get a pan to medium/high heat. Pour in water, one finger thick. And in the broccoli goes. Lid on top. Cook for about three minutes.
• Whisk together the corn starch with a little bit of cold water. Slice up the green onions and peanuts
• Set the broccoli aside. Again pour in water into the pan, let it get hot. Add in soy sauce, olive oil, sweet chili sauce and vinegar. Finally pour in the corn starch. Mix well.
• Now throw back in the broccoli. Add sesame seeds, peanuts and green onions. Stir gently for another 30 seconds.
• Add salt to taste. Maybe some more vinegar.
• Done! Indulge immediately or when cold.
  

Notes

IF YOU LIKED THIS RECIPE: Then you definitely need to check out our Carrots in Tarragon and Mint or these Proper Roast Potatoes. Both great sides to help make many dishes excellent.

Ever thought about eating broccoli stems? Yep it’s possible and can be pretty tasty. Check out this recipe from the NY Times.

INSPIRED BY: Props go to Joy from Simple Cooking! Completely raw broccoli is not my thing though 😉

Nutrition

Nutrition Facts

Vegan Broccoli Salad

Serving Size

 

216 g

Amount per Serving

Calories

210

% Daily Value*

Fat

 

14

g

22

%

Saturated Fat

 

1.9

g

12

%

Sodium

 

562

mg

24

%

Potassium

 

582

mg

17

%

Carbohydrates

 

16

g

5

%

Fiber

 

5.3

g

22

%

Sugar

 

6.2

g

7

%

Protein

 

8

g

16

%

Vitamin A

 

1000

IU

20

%

Vitamin C

 

171.6

mg

208

%

Calcium

 

130

mg

13

%

Iron

 

2.5

mg

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

The post Vegan Broccoli Salad – High in Protein, Low in Carbs, Ready in 12 mins appeared first on Hurry The Food Up.

I don’t know about you, but when the weather starts warming up I crave healthy meals that are light and simple to make.

This salad is definitely one of those easy recipes as it can be put together in under 15 minutes.

Making it a great option for a quick lunch, or if you don’t want to turn up to a last-minute barbecue empty-handed! (Click this link if you’re trying to find vegetarian recipes for any occasion)

The best thing about cheese salad recipes like this one is they don’t have a lot of ingredients and you can easily find everything you need in the local grocery stores.

Staple salad recipes are a great thing to have in your repertoire if healthy eating is important, but I’ll get into why later one.

The first question you might have though is ‘what cheese should I use?’, so let me explain.

What is the best cheese for salads?

Medium to hard cheese works best in this particular salad as we want to have a little ‘bite’ to it. I love a good cheddar!

To those of you that are new to cheddar cheese then I suggest looking for one that has been matured for about 12 months.

Any less and it won’t have the full tangy flavor that cheddar should have (though you can get away with 9 months at a push).

Much more than 12 months (especially 18 months and above) and we’re starting to head into ‘vintage’ cheddar territory.

While I personally love vintage cheddar, I wouldn’t recommend it as a starting point.

Of course, cheddar isn’t always available – or maybe you just don’t like sharp cheddar. In that case, simply use your favorite cheese.

I would recommend one of these alternatives:

• Blue cheese, which is semi-soft and slightly salty. Did you know that the veins on the cheese comes from edible mold it’s made from called Penicillium (sound familiar?).

• Feta cheese, another salty favourite! This Greek delight is aged in brine and made with a mixture of sheep and goat’s milk.

• Halloumi cheese, hailing from Cyprus also has a salty taste and is delicious when grilled.

• Creamy goat cheese, is made purely with goat’s milk and has a nice tart flavor – perfect for a salad!
  
• Parmesan cheese. Not always vegetarian (especially in Europe), but very tasty. Vegetarian versions are generally available, under different names. Interestingly, outside of the European Union, they are mostly vegetarian anyway.
  
• Salad cheese. A cow alternative to feta, and tastes a little less ‘sheepy/goaty’.
  
• Soft cheese like brie. I prefer the harder cheeses in this salad, but can you still make it work!
  
• Mozzarella. Definitely a viable alternative! Either a large ball chopped up, or my favourite – mozzarella already packaged as small balls of cheese. Delicious!
  
• Cottage cheese. Makes things look a little messy for sure, but if taste and high-protein is what you’re after then go for it!
  
• Swiss cheese. Generally medium to hard, and so fits well in the salad. No problems there.

Of course, there is much more than just cheese in this fine summer salad, so let’s find out what that is!

Ingredients

So we know how important cheese is cheese lover but you need something else with it to make it a salad!

Greens

Any good salad needs some fresh green leaves in it of course, but you don’t have to be complicated or fancy.

I love some simple lettuce, think romaine, or baby gem, which ever you prefer. Or, if you want a bit of color how about some purple kale?

The key is that it’s fresh, that way it will taste amazing and the texture will be good as well, no one wants soggy leafy greens!

Crunch

Why do cheeseburgers have pickles on? Why do people love cheese and pickle sandwiches?

Because cheese and pickles just go together! So I couldn’t make my cheese-layered salad without some pickled gherkins. They add to the tang and crunch factor which I love in a salad.

If you’re not a pickle fan, or you can’t find any you could add some crisp cucumbers instead if you like.

Another crunchy ingredient is red onion. This will add to the crunch and also add a pop of color too!

Dressing

To finish this salad you need the perfect complement and this dressing is just right for that. I mixed extra-virgin olive oil, white wine vinegar, dijon mustard, and maple syrup (you could also use honey or agave syrup if you want).

To top it off I seasoned it with a pinch of salt and black pepper and some parsley and then you’ve got a banging salad!

How many calories are in salads with cheese?

My salad contains 516 calories and 21 grams of protein.

Here are the other nutritional values from the recipe card:

Health benefits

Now you might think the healthiest salads wouldn’t have cheese in them, but it’s important to have a balanced diet to be healthy and cheese can absolutely be a part of that.

Although cheese does have a higher calorie count and high amounts of fat and salt, it is also a great source of calcium and protein for vegetarians.

But obviously, if weight loss is a goal of yours it’s all about portion control.

So if you follow my recipe this salad is definitely going to help you reach your protein goals for the day and help you to lose some weight within a calorie-controlled diet.

If you’re going to add an extra handful, or two, then maybe it won’t (no judgment here!).

In terms of the salad leaves, I recommended Romaine or Baby Gem lettuce over Iceberg because other than water there isn’t much nutritional value in Iceberg lettuce.

So definitely opting for a more leafy salad leaf is the best option for nutrition. Not only does it have more fiber but minerals like iron too.

If you’re looking for more meals to help you on your weight loss journey then please download your free 7-day weight loss meal plan.

It is full of inspiration to help you get on track. For even more take a look at the weekly high-protein meal plan for weight loss.

How to make cheese salad

Cheese salad recipe FAQs

No question is too cheesy for us!

Recipe variations

If you want to try some variations to this recipe take a look at these:

• Add extra veg: ​Maybe gherkins aren’t your thing but don’t worry you could swap them out or add extra veg such as juicy tomatoes, kalamata olives, bell peppers, or creamy avocado.

• Different cheese: I’ve already mentioned plenty of options for delicious cheeses above however if you’re still hungry for more, how about Swiss cheese, mozzarella cheese, or cottage cheese if you prefer?

• Different dressing: ​If you’re not keen on my dressing why not try a simple balsamic vinaigrette or some lemon juice?

More recipes like this

If you love my cheese layered salad check out these recipes:

• Pear Walnut Salad with Quinoa and Halloumi
• Chickpea Spinach Salad
• 77 Epic Summer Salads

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5 from 6 votes

Fresh and Tasty Cheese Salad

If you hate salads but love cheese then give my cheese salad recipe a try, I guarantee you will change your mind.

Course Dinner, Salads, Sides

Cuisine Vegetarian

Diet Gluten Free, Egg Free, Dairy Free, Vegetarian

Time Max 20 min

Calories 450 – 650 kcal

Type meal plan recipes

Diet egg-free, gluten-free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 516kcal

Author Dave

Equipment

• Mixing bowl
• Knife
• Cutting board

Ingredients

• 3 tbsp white wine vinegar
• ½ tsp mustard
• ½ tbsp maple syrup (honey or agave syrup is fine too)
• 2 tbsp olive oil
• ½ red onion
• 2 handfuls salad (lettuce or purple kale)
• 1 ½ cups cheddar cheese (or 7oz = 200g)
• 4 pickled gherkins (around 3oz = 100g) (in a jar, spiced) (called pickles in the US and Canada)
• 1 bunch parsley, fresh
• Salt and pepper to taste

US CustomaryMetric

Get Recipe Ingredients

Instructions 

• Mix the white wine vinegar, mustard, maple syrup (or honey), salt, pepper and olive oil together in a small mixing bowl.
  3 tbsp white wine vinegar, ½ tsp mustard, ½ tbsp maple syrup, Salt and pepper to taste, 2 tbsp olive oil
• Slice the red onion into thin half rings. Thin is important. Put them into the dressing to soak.
  ½ red onion
• Give the salad a quick clean and dry. Chop or rip it into small pieces and put in a large salad bowl.
  2 handfuls salad
• Dice the cheese and add to bowl.
  1 ½ cups cheddar cheese
• Slice the gherkins into strips as well, add to bowl.
  4 pickled gherkins
• Give the parsley a quick wash, shake and slice it into small pieces. Add to bowl.
  1 bunch parsley, fresh
• Mix the salad around then pour the dressing over the top. Give it a good mix to make sure everything is fully coated. Serve!

Optional

• Serve with a slice of wholegrain bread on the side
  

Notes

We love salads! If you’re after another high-protein salad, check out this arugula/rocket lentil salad or this falafel salad with tahini sauce!

Also you may enjoy these recipes:

Crazy quick and vegan White Bean Salad

Perfect for lunchbox Raunchy Sweet Potato Salad

Incredibly tasty Vegan Tuna Salad

A beautifully crunchy salad Pear Walnut Salad

 

 

Nutrition

Nutrition Facts

Fresh and Tasty Cheese Salad

Amount per Serving

Calories

516

% Daily Value*

Fat

 

43

g

66

%

Saturated Fat

 

18

g

113

%

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

17

g

Cholesterol

 

85

mg

28

%

Sodium

 

622

mg

27

%

Potassium

 

355

mg

10

%

Carbohydrates

 

11

g

4

%

Fiber

 

1

g

4

%

Sugar

 

5

g

6

%

Protein

 

21

g

42

%

Vitamin A

 

3710

IU

74

%

Vitamin C

 

49

mg

59

%

Calcium

 

658

mg

66

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

This is definitely one of my favorite go-to salad recipes in the summer months, and it’s a great one for the whole family.

Take it to the office, make it for a friend, or take it to any special occasions you may have – sharing is caring remember!

For extra weight-loss salad ideas take a look at this collection of 24 weight-loss salads, and hit your summer goals in no time.

The post Fresh and Tasty Cheese Salad (speedy high protein) appeared first on Hurry The Food Up.

I don’t know about you but I think this is such a delicious sandwich filling! When I left Britain years ago I would have times where I felt homesick, so Kat made this for me one day and it really helped.

It’s safe to say I’ve been having it on repeat ever since!

If you’ve never heard of coronation chicken, it’s traditionally made with chicken, in a spiced creamy mayo with added sultanas for a juicy sweet kick.

It was created to celebrate the coronation of Queen Elizabeth II, and this vegetarian version is fit for any coronation banquet.

Vegetarian sandwich fillings don’t have to be boring and they definitely don’t need to be tasteless – this recipe will certainly prove that!

Let’s jump in and see what makes this cracking coronation sandwich.

Ingredients

There are a few parts to this puzzle but it’s really simple if you group them together, so let’s get started,

‘Meat’

Veggie of course, think Quorn or Linda McCartney ‘chicken’, or you could crumble some tofu if that’s what you prefer.

Sauce

I made a super easy sauce using mayonnaise, olive oil, and water. Then I added some spice with curry paste and sweetness with mango chutney.

Balance it out with some lemon juice and tomato puree and we’re halfway there!

Want to make a vegan coronation chicken? I tried this recipe with vegan mayo and it was so tasty so feel free to swap it out if you like!

You could also go with a completely different sauce style – vary just like at Subways: here is an idea: this tasty Onion Ring Sauce by fellow blogger Frank doesn’t only work on onions!

Seasonings

Into the spicy mayo I like to add thyme, parsley, salt and black pepper; it’s really going to pique that flavour!

Extras

If you thought this sandwich filling couldn’t get any better why not add in some raisins? Or my personal favourite, some Dijon mustard for an added kick!

Favourite bread

I love to use a fresh crusty baguette, cut lengthways and stuffed with creamy filling. Then I’ll add some lettuce leaves and grated cheese to finish – perfection!

How many calories are in a chicken coronation sandwich?

This sandwich has a healthy balance of calories and protein to give you a tasty lunch any day of the week.

In this recipe there are 546 calories, and 22 grams of protein.

You can see the full information on the recipe card but here’s a quick overview:

Health benefits

There are lots of fresh ingredients in this creamy dressing. The coronation sauce contains tomato paste which is high in vitamin C and folate.

The chicken pieces (either Quorn or whichever you decide to use) are a good source of protein and are low in saturated fat.

That means that eating this jubilee chicken is a great way to stay fuller for longer, helping to hit those protein goals.

I often use seitan-based pieces in mine as the protein levels are very high.

Protein is a great food group to incorporate into every meal, not only does it help me build and maintain muscle, but I also find I have fewer cravings in between meals. If weight loss is a goal, then high-protein is the way!
For more ideas of high-protein meals to help boost your health goals, check out this Free 7-Day High Protein Meal Plan.

And there is even a weekly plan if you want the inspiration to continue past a week.

I think my favourite collection of recipes has to be 38 High-Protein Breakfasts.

How to make coronation (not) chicken

Veggie сoronation сhicken FAQs

I can’t tell you if the Queen ever ate this herself, but I can answer these instead:

Whichever way you describe it, it’s delicious!

Recipe variations

There are a couple of ways you could vary this recipe if you didn’t like certain ingredients or if you couldn’t get hold of them, for instance:

• Protein: Why not try chickpeas or tofu if you’re not keen on the soy pieces of chicken? Seitan pieces also work really nicely.

• Sauce ingredients: If you can’t get lemons try using lime juice. You could swap out the normal mayo for creme fraiche or even vegan mayonnaise. If you can’t get curry paste use a mild curry powder, or try apricot jam instead of mango chutney, the possibilities are endless.

You really could experiment with making your own version it’s always going to make a really good sandwich!

More recipes like this

If you love this recipe I think you’ll these too!

• Another royal favourite for buffet tables Perfect Cucumber Sandwiches
• 37 Best Ever Vegetarian Sandwich Recipes
• Supreme Vegetarian Chickpea Salad Sandwich (with 20g of protein!)

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5 from 2 votes

Vegetarian Coronation Chicken

If you want a classic veggie picnic then high-protein coronation (not) chicken sandwiches are just what you need!

Course Appetizers, Dinner, Lunch, Main Course

Cuisine Vegetarian

Diet Dairy Free, Vegetarian

Time Max 20 min

Type meal plan recipes

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 546kcal

Author HurryTheFoodup

Equipment

• Pan
• Mixing bowl
• Knife
• Cutting board

Ingredients

• 1 cup veggie ‘meat’ (like Quorn, Linda McCartney etc. Crumbled tofu would also work, 1 cup = 200g)
• 1 tbsp olive oil
• 3 tbsp curry paste (korma for low spice, tikka for mid, tandoori/madras for hot)
• 3 tbsp mayonnaise
• 3 tbsp mango chutney
• 3 tbsp lemon juice
• 3 tbsp tomato puree
• 1 tsp thyme, dried (or 1 tbsp fresh, chopped)
• 1 tsp parsley, dried (or 1 tbsp fresh, chopped)
• Salt and pepper to taste
• 3 tbsp water
• 1 baguette (around 300g)
• 4 leaves lettuce
• 4 tbsp cheddar cheese, grated

Optional:

• 1 handful raisins (or dried apricots if you like it sweet)
• 1-2 tsp dijon mustard (for an extra kick – Dave’s fave)

US CustomaryMetric

Get Recipe Ingredients

Instructions 

• Heat up the oil in a pan and fry the veggie bites until lightly browned and crispy – around five minutes. When done, remove from heat and let cool.
  1 cup veggie ‘meat’, 1 tbsp olive oil
  
• Mix together the curry paste, mayonnaise, mango chutney, lemon juice, tomato puree, thyme, parsley, salt, pepper and mustard and raisins/apricots (if using).
  3 tbsp curry paste, 3 tbsp mayonnaise, 3 tbsp mango chutney, 3 tbsp lemon juice, 3 tbsp tomato puree, 1 tsp thyme, dried, 1 tsp parsley, dried, Salt and pepper to taste, 1 handful raisins
• Give it all a good stir. If the sauce seems very thick, add a couple of tbsp water. Stir again.
  3 tbsp water
  
• When the veggie bites are cold, mix them in too.
• Serve in a baguette layered with shredded lettuce and sprinkle grated cheddar on top.
  1 baguette, 4 leaves lettuce, 4 tbsp cheddar cheese, grated
• That’s it!
  
• More serving ideas: If you’re looking to cut down on bread then a baked potato is excellent with coronation (not) chicken instead! It’s as versatile as the queen 😉

Nutrition

Nutrition Facts

Vegetarian Coronation Chicken

Amount per Serving

Calories

546

% Daily Value*

Fat

 

23

g

35

%

Saturated Fat

 

6

g

38

%

Trans Fat

 

0.02

g

Polyunsaturated Fat

 

8

g

Monounsaturated Fat

 

7

g

Cholesterol

 

19

mg

6

%

Sodium

 

1180

mg

51

%

Potassium

 

462

mg

13

%

Carbohydrates

 

63

g

21

%

Fiber

 

6

g

25

%

Sugar

 

14

g

16

%

Protein

 

22

g

44

%

Vitamin A

 

2164

IU

43

%

Vitamin C

 

10

mg

12

%

Calcium

 

249

mg

25

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

This will always be one of my favourite sandwich fillings and I hope it will become one of yours too. I may not live in the UK at the moment but it’s always nice to be able to have a reminder wherever I am in the world.

Do you prefer your coronation (not) chicken on a baguette or a baked potato? Let me know in the comments.

The post Very Vegetarian Coronation Chicken: Royally Delicious! appeared first on Hurry The Food Up.