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Memoirs So Luciie

Plant-based Food, Photography, Travel and London lifestyle blog.

You are here: Home / RECIPES / Mains / Vegan Pide (Turkish Flat Bread): 2 Ways
Mains, RECIPES, Vegan

Vegan Pide (Turkish Flat Bread): 2 Ways

February 9, 2020

These Vegan Pide are a delicious Turkish Flat Bread recipe with traditional toppings that have been veganized, for a wonderful vegan pizza recipe option!

It’s that time again – international Pizza day. Not that I need an excuse to eat pizza. Especially when they are this vegan pide recipe ( Turkish flatbread); delicious Turkish pizza alternatives.

combination of two vegan pide (turkish flat bread) including spinach, leek and vegan feta plus aubergine, tomato and red peper. Toppings in small bowl include pomegranate, chilli flaked and parsley

Now I’m not going to lie; I have had a LOT of pide at restaurants in my day, but never a Vegan version before. While the dough itself is naturally vegan, the toppings are usually very cheese or very meaty.

combination of two vegan pide including spinach, leek and vegan feta plus aubergine, tomato and red peper. Toppings in small bowl include pomegranate, chilli flaked and parsley

I’ve given the recipe a little MSL haul though and now have a delicious vegan pizza recipe with two traditional Turkish flat bread toppings, veganized.

turkish vegan pide two ways; spinach,leek and vegan feta plus tomato, aubergine and red pepper toppings

Although I should probably note upfront – I actually made the dough a little thicker than usual this time ( accidentally). While it doesn’t affect the flavour, it does slightly affect the aesthetics.

holding slice of vegan pide up

If you like a thinner pizza, just roll your dough out thinner and be aware that it will puff up a bit in the oven.

What is pide, you ask?

  • Sliced spinach, leek and vegan feta pide with pomegranate and chilli flakes
  • Spiced aubergine, tomato and red pepper vegan pide with pomegranate, parsley and chilli flakes

Pide is a Turkish flatbread, topped with a variety of toppings, usually boat-shaped and cooked in a stone oven.

It’s basically the very delicious Turkish version of pizza! ( and as pizza alternatives go, Turkish pide has to be my absolute favourite)

Perhaps ( okay, definitely) I’m slightly biased with my love for Pide since I’m half Turkish but – try it, and you’ll see for yourself.

combination of two vegan pide  (turkish flat bread) including spinach, leek and vegan feta plus aubergine, tomato and red peper. Toppings in small bowl include pomegranate, chilli flaked and parsley

Now, I don’t have a stone oven – I don’t even have baking stone/steel – so I’ve kept mine nice and straightforward with no special equipment needed.

How do You Make Pide?

Making pide is quite simple, even if you don’t have a lot of experience with making dough ( which I honestly don’t).

There are only a few steps:

  • Preparing the yeast
  • Mixing the yeast mixture into flour and salt
  • kneading the dough ( which can be done by hand or with a food processor)
  • leaving it to rise
  • cutting into portions and rolling out into ovals
  • Topping with a variety of delicious topping
  • Shaping into the traditional boat shape and baking in the oven. Voila!
spinach, leek and vegan feta turkish pide with pomegranate and chilli flakes

Okay, there’s a little more to it than that but, you get the gist. If I can do it, then so can you. Plus, homemade pizza is always going to be WAY better than store-bought because you’re 100% in control of the toppings ( extra cheese, anyone?!).

Pide Topping Options:

two vegan pide fillings; spinach, leek and vegan feta plus aubergine, tomato and red pepper

As this is a vegan pide recipe, I decided to go for quite traditional toppings, but veganized.

Pide toppings aren’t the same as pizza in the fact that there isn’t usually a sauce base, followed by toppings. Pide foregoes the sauce altogether and skips straight to toppings.

combination of two vegan pide (turkish flat bread)  including spinach, leek and vegan feta plus aubergine, tomato and red peper. Toppings in small bowl include pomegranate, chilli flaked and parsley
The Toppings In This Post:

The first is a simple spinach and cheese mixture, which is my go-to when at restaurants. However, I’ve added in some delicious leek ( it really elevates the flavour) and used my favourite plant-based Greek Feta.

the leek and spinach mixture in a bowl for a vegan pide filling
Sliced spinach, leek and vegan feta pide (turkish flat bread) with pomegranate and chilli flakes

The second is my take on a vegan lahmacun ( another Turkish flatbread) topping. Rather than the usual mince, tomato & pepper topping, I’ve swapped out the meat for roasted aubergine, and it is DELICIOUS.

Spiced aubergine, tomato and red pepper vegan sliced pide (turkish flat bread) with pomegranate, parsley and chilli flakes

In fact, there are even two ways to make this topping. The first is more like a marinara sauce, thick and tomatoey. The second is more similar to lahmacun in that it’s more dry, with less focus on the tomato flavour and more balance overall.

reduced aubergine, tomato and rep pepper mix with parsley

These are just suggestions though, and really, you can top your pide with anything you’d top a pizza with.

How to Make These Vegan Pide: Two Ways

The first step to making homemade vegan pide is to prepare the dough. Begin with activating your dry yeast by adding the 1/2 cup warm water, yeast, sugar and oil to a small bowl.

  • activating yeast in small bowl with sugar and olive oil
  • quick yeast, olive oil, water and sugar in small bowl

The sugar is needed to feed the yeast and the warm water will also help with the activating process. Also, make sure not to add the salt to the bowl as it will inhibit yeast growth. Below is a picture where you can see a correct vs. failed results.

activated yeast vs failed activated yeast

The yeast should have a thick layer of bubbly frothy-ness on top if done correctly.

fully activated yeast - frothy top

Meanwhile, add the flour and salt to a large bowl. Alternatively, into a food processor with a dough blade. 

adding the yeast mixture to the flour in the food processor

If using a food processor then add the yeast mixture in with the flour and process for around 45 seconds on low/dough setting. Pour in the additional water 1tbsp at a time, until a dough is formed. I usually need 2-3 tbsp.

If doing manually then form a well in the bowl and pour the yeast mixture in, add 2tbsp of water and slowly bring the dough together with your hands/ a spoon. 

formed dough in food processor, before kneading

Once the dough has formed then it needs to be kneaded. You can do this by hand, for 7-10 minutes. Alternatively, you can do this in a food processor for around 2-3 minutes.

I did this in intervals of 30 seconds, so the dough wouldn’t get too hot – then tested it in my hands, allowing it to cool slightly before doing the next 30 seconds. The dough is ready when it’s stretchy, without breaking and easily forms a smooth ball.

Cover the dough with a thin layer of oil and place in a large bowl then cover with a damp cloth and leave to prove (rise) in a warm area, for around an hour.

  • turkish pide pizza dough in bowl before proving
  • proven ( risen) turkish pide dough

As the dough proves, it’s time to prepare the fillings.

The Aubergine Filling:

Begin by preparing the vegetables. Do this by halving the aubergine, scoring it, lightly brushing with oil and a sprinkle of salt. Then, halve and de-seed the red pepper. 

  • scored aubergine ( eggplant) and halfed and de-seeded peppers
  • red pepper and aubergine on oven tray

Place the vegetables flesh-side down on a baking tray and roast in the oven for 35-40 minutes at 180C, till the skin is wrinkling and browned ( the red pepper will have black spots). 

  • roasted red peppers and aubergine
  • roasted red pepper and aubergine, with flesh upwards

Scoop the aubergine flesh onto a plate and roughly chop along with the red pepper, finely chopped.

scooping the flesh from aubergine eggplant
bowl with chopped roasted red pepper and aubergine eggplant

Transfer this into a large frying pan with a tbsp of oil ( I used garlic-infused olive oil). 

frying the roasted aubergine and red pepper

Lightly fry for a couple of minutes and season with the salt, paprika, and cayenne ( optional- if you want some spice) – to taste.

adding seasoning to the frying pan with the aubergine and red pepper

Meanwhile, prepare your can of tomatoes by mashing the tomatoes lightly/ chopping into smaller bits.

bowl of plum tomatoes in juice

Depending on how tomatoey you like your sauce to be, add 1/2 the mixture – the whole mixture to the pan. I added it all, so there’d be no waste.

adding mashed plum tomatoes to pan with aubergine and red pepper

Add the pepper paste to the pan, stirring in to thoroughly combine and then reduce heat and simmer till the mixture has reduced and thickened. 

  • frying aubergine, tomato and rep pepper mix to thicken and reduce
  • frying aubergine, tomato and rep pepper mix to thicken and reduce
  • reduced aubergine, tomato and rep pepper mix with parsley

Note* For the second method, read the full recipe below.

The Spinach Filling:

baby spinach leaves in bowl with medium leek

Begin by finely slicing the leek and adding to a frying pan over low-med heat with some oil or butter. Lightly fry this for a few minutes, to soften. 

  • spinach leaves and chopped leek
  • frying leek in pan
  • sauteed leek in a pan

Add the spinach and cover with a cloth or a lid to lightly steam it for 2-3 minutes, till the spinach is completely wilted.

  • adding spinach to the frying pan with the leek
  • the wilted spinach and leek mixture

Scoop the mixture into a sieve and press with the back of a spoon or your hand, to remove any excess liquid. 

When cooled, add the plant-based cheese of your choice. I used Greek Feta

To Prepare the Pide:

Once the dough has risen, transfer it to a lightly floured surface and divide in half. You can use scales if you want perfectly even pieces, but I just eyeball it.

chopping turkish pide dough in half

Shape both bits of dough into balls and roll out into thin oval shapes. I actually made mine a little thick here. While the vegan pide still tasted absolutely amazing, because of the thicker dough, it didn’t hold the class boat shape as well as it should, with the lip coming up and away from the sides.

rolling out vegan turkish pide into a long oval shape.turkish flat bread

If you prefer a thicker crust then feel free to do the same, however, traditionally it’s usually a bit thinner.

Place your filling in the centre, leaving 1-2cm at the edges. For the spinach filling, I spread a layer of plant-based cream cheese first ( this is optional but highly recommended). 

  • topping vegan pide with plant-based cream cheese
  • vegan pide with cream cheese, spinach, leek & vegan feta topping
  • Spinach, leek & vegan feta Vegan Turkish pide, folded before baking

beginning with one side of the pide, fold the dough over from one end to the other, to create a lip over the pizza toppings. 

Repeat with the other side, pinching the dough together at the ends, to keep it in its boat shape.

  • Spinach, leek & vegan feta Vegan Turkish pide, folded before baking plus pide with aubergine, tomato and red pepper mixture
  • Spinach, leek & vegan feta Vegan Turkish pide, folded before baking plus pide with aubergine, tomato and red pepper mixture with violife cheese
  • showing how to fold vegan turkish pide
  • showing how to fold vegan turkish pide

Brush the pide dough lightly with oil or butter and an optional sprinkle of sesame seeds then place on baking paper-lined trays and bake in the oven for 15-20 minutes at 180C. 

  • brushing pide dough with oil before baking
  • brushing pide dough with oil before baking
  • sprinkling pide dough with sesame seeds
fully formed pide before baking

Once baked, you can sprinkle with more plant-based cheese, pomegranate seeds, chilli flakes and/or parsley or basil.

turkish vegan pide ( turkish flat bread) two ways; spinach,leek and vegan feta plus tomato, aubergine and red pepper toppings

The Vegan Pide ( Turkish flat bread) Recipe:

combination of two vegan pide including spinach, leek and vegan feta plus aubergine, tomato and red peper. Toppings in small bowl include pomegranate, chilli flaked and parsley

Vegan Pide (Turkish Flat Bread): 2 Ways

MemoirsSoLuciie
These Vegan Pide are a delicious Turkish Flat Bread recipe with traditional toppings that have been veganized, for a wonderful vegan pizza recipe option!
Print Recipe Pin Recipe
Total Time 2 hrs
Course Main
Cuisine Turkish
Servings 2 Pide

Ingredients
  

The Pide Dough:

  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Tsp Salt
  • 1/2 Tbsp Yeast
  • 1/2 Cup Warm Water
  • 1 tbsp Oil I used Olive Oil
  • 1/2 tsp Sugar needed to activate the yeast

The Spinach Filling:

  • 1 Small Leek finely slices
  • 200 g Baby Spinach
  • Plant-based cream cheese optional
  • Plant-based Greek Feta I use Violife
  • Za'atar optional
  • Olives optional

Spiced Aubergine Filling:

  • Note* There are two methods for this fillings. The first is like a thick marinara sauce and the second is more like a lahmacun style paste.

Method 1 ( thick saucy filling):

  • 1 Aubergine
  • 1 Red Pepper
  • 1/2-1 Can Whole Tomatoes I used whole can of plum tomatoes
  • 2 tbsp Red Pepper Paste
  • Smoked Paprika Cayenne Pepper & Salt - to taste
  • Small Handful Parsley
  • 1/2 tsp Sugar
  • Pomegranate optional
  • Plant-based meltable cheese optional

Method 2 ( drier 'lahmacun' style filling):

  • 1 Aubergine
  • 1-2 Red Pepper
  • 2 Large Tomatoes finely diced
  • 3 tbsp Red Pepper paste
  • 3-4 tbsp Extra Virgin Olive Oil
  • Paprika cayenne & Salt - to taste

Instructions
 

To Prepare The Dough:

  • Combine the 1/2 cup warm water*, yeast, sugar and oil in a small bowl and allow the yeast to activate for around 10 minutes.**
  • Meanwhile add the flour and salt to a large bowl. Alternatively, into a food processor with a dough blade. 
  • If using a food processor then add the yeast mixture in with the flour and process for around 45 seconds on low/dough setting. Pour in the additional water 1tbsp at a time, until a dough is formed. I usually need 2-3 tbsp. If doing manually then form a well in the bowl and pour the yeast mixture in, add 2tbsp of water and slowly bring the dough together with your hands/ a spoon. 
  • Once the dough has formed then it needs to be kneaded. You can do this by hand, for 7-10 minutes. Alternatively, you can do this in a food processor for around 2-3 minutes. I did this in intervals of 30 seconds, so the dough wouldn't get too hot - then tested it in my hands, allowing it to cool slightly before doing the next 30 seconds. 
  • The dough is ready when it's stretchy, without breaking and easily forms a smooth ball.
  • Cover the dough with a thin layer of oil and place in a large bowl then cover with a damp cloth and leave to rise in a warm area, for around an hour. ***
  • Meanwhile, as the dough rises - it's time to prepare the fillings.

The Aubergine Filling:

  • Begin by preparing the vegetables. Do this by halving the aubergine, scoring it, lightly brushing with oil and a sprinkle of salt. Then, halve and de-seed the red pepper. 
  • Place these flesh-side down on a baking tray and roast in the oven for 35-40 minutes at 180C, till the skin is wrinkling and browned ( the red pepper will have black spots). 
  • Scoop the aubergine flesh onto a plate and roughly chop along with the red pepper, finely chopped.
  • Transfer this into a large frying with with a tbsp of oil ( I used garlic-infused olive oil). 
  • Lightly fry for a couple of minutes and season with the salt, paprika, and cayenne ( optional- if you want some spice) - to taste.

Method 1:

  • Meanwhile prepare your can of tomatoes by mashing the tomatoes lightly/ chopping into smaller bits.
  • Depending on how tomatoey you like your sauce to be add 1/2 the mixture - the whole mixture to the pan. I added it all, so there'd be no waste.
  • Add the pepper paste to the pan, stirring in to thoroughly combine and then reduce heat and simmer till the mixture has reduced and thickened. 

Method 2:

  • Before transferring your aubergine/pepper to the frying add, dinely dice the tomatoes and add to a saucepan with 1-2 tbsp oil. 
  • Lightly fry over medium heat to soften the tomatoes. This can take up to ten minutes.
  • Add the aubergine/pepper, remaining 1 tbsp oil, pepper paste and stir to combine thoroughly.
  • Add a couple of tablespoons of water, reduce heat and simmer for 5-10 minutes. You may need to add a tablespoon or two of extra water, if the mix gets too dry. 
  • season with the salt and spices then remove from the heat. 

The Spinach Filling:

  • Begin by finely slicing the leek and adding to a frying pan over low-med heat with some oil or butter. Lightly fry this for a few minutes, to soften. 
  • Add the Spinach and cover with a cloth or a lid to lightly steam it for 2-3 minutes, till the spinach is completely wilted. ****
  • Scoop the mixture into a sieve and press with the back of a spoon or your hand, to remove any excess liquid. 
  • When cooled, add the plant-based cheese of your choice. I used Greek Feta

To Prepare the Pide:

  • Once the dough has risen, transfer it to a lightly floured surface and divide in half. You can use scales if you want perfectly even pieces, but I just eyeball it.
  • Shape both bits of dough into balls and roll out into thin oval shapes.*****
  • Place your filling in the centre, leaving 1-2cm at the edges. For the spinach filling, I spread a layer of plant-based cream cheese first ( this is optional but highly recommended). 
  • beggining with one side of the pide, fold the dough over from one end to the other, to create a lip over the pizza toppings. 
  • Repeat with the other side, pinching the dough together at the ends, to keep it in it's boat shape ( see pictures for more guidance). 
  • Brush the pide dough lightly with oir or butter and optional sprinkle of sesame seeds then place on baking paper lined trays and bake in the oven for 15-20 minutes at 180C. 

Notes

* You can be quite precise about this and the heat of the water. However, I don't have a food thermometer so I just let the tap water run till just past the point of warm but not yet hot.
** It's good to keep this in an area that isn't too cold while it activates. The mixture should form a thick layer of 'froth' on the top of the bowl if activated correctly. Sugar is necessary to help feed the yeast and encourage the activation. 
*** The dough may not necessrily double in size but should still get quite a bit bigger. I don't have a lot of warm areas in my house so I turned on the heating and left nearby a radiator. 
**** Note, you can add some salt here ( I do), and give the mixture a final mix, to combine. Altenratively, you can leave it till after the draining step. 
***** Unfortunately, I was in a rush while making these pide as a storm was rolling in and I wanted to get them done before the light disappeared, so my pide are slightly thicker than I'd usually make them. This doesn't affect the taste too much as they were still DELICIOUS - but it will affect the aesthetics as it can make the dough pull up at the sides, rather than being folded over the filling, like a traditional pide. 
Keyword Aubergine, Pide, Pizza, Spinach, Turkish, Turkish Pide, vegan, Vegan pide, Vegan Pizza, Vegetarian

Other Recipes You Might Like:

  • Vegetarian vegan valentines puff pastry pizzas with rainbow tomatoes and courgette, olives, sweetcorn, peas and feta
  • Vegetarian roasted butternut squash with pistachio pesto, grains, pine nuts, pomegranate and feta. A delicious fall recipe, perfect vegetarian Thanksgiving recipe.
  • vegan blood orange breakfast toast with cream cheese, agave, pistachio and pomegranate

If you’re looking for another funky pizza alternative, then you might like these Puff Pastry Pizzas. Alternatively, you might like these Stuffed Butternut Squash with Pesto or for something a little sweet then how about this Blood Orange Breakfast Toast.

As always, I’d LOVE to see your results, so if you try the recipe out then let me know. Feel free to tag me in any pics @MemoirsSoLuciie and #MSLuciierecipes.

Till next time,

To Pin This Vegan Pide Recipe For Later!

  • turkish vegan pide ( turkish flat bread) two ways; spinach,leek and vegan feta plus tomato, aubergine and red pepper toppings
  • turkish vegan pide ( turkish flat bread) two ways; spinach,leek and vegan feta plus tomato, aubergine and red pepper toppings
  • turkish vegan pide ( turkish flat bread) two ways; spinach,leek and vegan feta plus tomato, aubergine and red pepper toppings
  • turkish vegan pide ( turkish flat bread) two ways; spinach,leek and vegan feta plus tomato, aubergine and red pepper toppings

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memoirs so luciie

I’m Luciie a 25y/old turquoise and panda loving, socially inept, West London, plant-based foodie adventurer. – Which basically means that i’m willing to travel far for some good food or adventure.

I love reading soppy romances, watching 90’s cartoons, Playing Board-games and exploring!

I’ll be using my photography to share plant-based recipes, review and to-do’s both in London and far away!

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New🌱 Vegan Mini Savoury Pies🌱 from @Tescofoo New🌱 Vegan Mini Savoury Pies🌱 from @Tescofood (SWIPE FOR INSIDE 👈)
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I admit, I haven't HAD a pork pie in almost 20 years, so I can't say anything as to how accurate it is as a 'mock' product, BUT - it is one of my favorite new finds this January, so far!! 🤤🧡
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The filling is tender and packed with flavor - and not too dry either! It's not very firm, which I imagine is different to actual pork pies, but I think it's delish! It would also work as an amazing sausage roll filling too 🧡
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Who else has tried these? What do you think?☺️ 
P.s. is it snowing where you are ? Cause it sure isn't here 😭
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🌱Tesco Plant Chef Mini Savoury Pies (x6) -💷 £2.30
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The Last 🌱 #veganuary2021 haul i'll be doing fr The Last 🌱 #veganuary2021 haul i'll be doing from @Tescofood ? Perhaps... 
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🌱 Tesco plantchef No pork pies and beef pieces
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-------
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🌱@geniusglutenfree GF beet wraps (tried before and like!)
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🌱@Belazu_co Turkish Pepper Paste 
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This is from when I tamed my health anxiety enough to pop to @aldiuk last week for a #veganuary2021 #aldihaul because they are killin' it this year 🔥🧡
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If I could get up the guts (which I probably won't), I'd definitely go back to get some bits that I've missed! Like the ice-cream 🍨 and their new meatball marinara sub!!- which look delish!
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Swipe for how I've enjoyed some of these bits so far and my reviews 🧡🧡
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Products:
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🌱Katsu Power Bowl
🌱Veggie Jerky
🌱Korean BBQ Chicken Sandwhich
🌱BBQ Jackfruit Rolls
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This lockdown has me feeling some severe 🌱vegan This lockdown has me feeling some severe 🌱veganuary foodie FOMO! 😟
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I may not be able to visit all the shops... I did, however, manage to pick up some bits from my recent @tescofood click & collect. Some are old favorites, and some I'm never tried before. (Plus, I'll be posting my ALDI haul later too - apart from the stray melt-in-the middle pud which ended up in this photo-whoops☺️!)
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I'll be reviewing everything either in my stories or feed, so keep an eye out 🙂 Also check out my stories for all the latest #veganuary launches 🧡🧡
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@violife_foods Original grated 10/10
@followyourheartuk Smoked gouda slices (my FAVE!! <3)
@Alpro coconut (another staple for me)
@nakedgloryuk Mince 
@Beyondmeatuk Burger 
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@coconutcollab Salted caramel & choc pots
Caramel melt in the middle pud (from @aldiuk )
@Roar_icecream Coconut, mango, passionfruit, oat cookie ice-cream
@strongrootsuk Cauli hash browns & Pumpkin Spinach patties
@itsuofficial Teriyaki Chick'n gyoza
@eat_oumph Pulled Oumph
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#vegan #plantbased #meatfree #veganfood #veganuary #veganuary2021 #newvegan #veganuk #veganlondon #veganfooduk #govegan #plantbaseddiet
Guess who's back, back again - Casper the ghost, a Guess who's back, back again - Casper the ghost, and all his friends! In this 🌱 vegan ghoul-y Smoothie Bowl 🖤🖤🖤
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I can't believe Spooky Season is upon us and I haven't had a single chance to get back in the kitchen to whip up some more Spook-tastic treats ( and I have a whole list!)
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What with the house move, uni deadlines and other life distractions - I've barely had time to get in the kitchen. Even more since I now temporarily don't actually have a kitchen 'of my own' to use at will :'(
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Ingredients:
Banana🍌
Vegan Yogurt
Natural Sweetener of choice ( maple, agave)
AND the secret ingredient - dutch processed cocoa ( the flavor is intense so it's good to mix it with a little normal cacao but the color won't be as dark)
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#smoothiebowls #bestofvegan #veganfoodspace #letscookvegan #f52grams #halloweensmoothie 
#halloweenvibes #hocusphocus #halloweentable  #vegansmoothiebowl #smoothiebowl #veganfoodshare #plantbased #halloweenrecipes #veganbreakfast #flatlayforever #feedfeed #foodblogfeed #frommykitchen #halloweenrecipes #frommykitchen #moodyfood #ghost #fallrecipes
I'm just having one of those months... where all I I'm just having one of those months... where all I want is chocolate 🍫🍫🤤
So I've sent R out to go buy the ingredients to make these vegan truffles😂
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Just four ingredients‼ to creamy, chocolatey goodness!

225g/8oz Dark Chocolate
1/2 cup + 2tbsp/160ml Coconut Cream
1-1 1/2tbsp Maple Syrup
1-2tsp Natural flavouring ( optional)
and lots and lots of toppings like cacao, crushed nuts, fruit powders, coconut, etc. 
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1: Roughly chop the chocolate🍫 (the smaller the better) and place in large bowl
2: Bring the coconut cream up to just-before-boiling level in a small pan.
3: Pour the coconut milk over the chocolate and cover with a tea towel to trap the heat for a minute or so.
4: Add the syrup, flavoring and begin stirring in the center until you have a thick, smooth ganache
5: Place in the fridge to chill until firm to the touch
6: Use a spoon or small melon baller to portion the chocolate and roll into balls 
7: Dip into the toppings of your choice and then place back in the fridge for 15-20 mins, to chill. 
EAT THEM ALL 🧡🧡🧡
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#vegantruffles #vegandesserts #veganfoodspot #veganfoodinspo #letseatvegan #simplevegan
When life gives you strawberries🍓🍓🍓…. D When life gives you strawberries🍓🍓🍓….
Drizzle them with maple syrup, orange juice and zest, and vanilla extract and leave to marinate ‼😍
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These simple, juicy macerated strawberries can then be used to top🍨 yogurt dishes, 🍦ice-cream, French toast, 🥞pancakes, 🍰cake….. Or just spooned up straight from the bowl!🤤🤤
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What are your favourite ways to eat strawberries?🍓
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‘#strawberries #strawberrys #strawberryseason #tastingtable #alliseeispretty #berryseason #butfirstfood #ccseasonal #damnthatsdelish #eathealthy #farmtotable
Review‼! Warning – Look away now if you don’ Review‼! Warning – Look away now if you don’t want to read me gushing about these 🤤ooey gooey, salted caramel filled brownie eggs from @koco.brownies Plus, they have 🌱Vegan & non vegan options!
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These bad boys are only stocked once a month ( that may change), so I nabbed them quick, when I saw they were available again. .
We got 1 of the vegan versions ( for me) and one dairy ) for Rhys, plus a cheeky extra Chocolate orange brownie because, mama may I?! 🧡🧡
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Popped them in the fridge for a couple of hours when we first received them then chopped them open and witnissed pure genius! I mean .. chocolate AND brownie AND salted caramel, all in one compact egg. Yumm! Plus the brownie is fudgy and rich and the caramel was moreish and definitely not sparse ( just the way I like it). .
We ate half of the egg per sitting, to keep them going for longer and now dreaming for more. Plus, Koko brownies also have brownie melt pots and truffles, and a variety of other goodies that I am not trying to convince myself I don’t need ( but I do! ❤)🤤🤤
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Plus, they’re Gluten-free, Dairy-free, and even refined sugar free!! And yet still SO delicious!!
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#kocobrownies  #brownies #glutenfree #dairyfree #refinedsugarfree #freefrom #veganbrownies #veganfoodspot #bestofvegan #veganfinds
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