Recipe | Nigerian style jollof rice

Serves 2-3

Prep time: 20 mins

Cook time: 2-3hrs

You will need: a slow cooker

This is a deliciously simple rice dish is so tasty and satisfying. Its spicy, filling and the smell while its cooking so divine!I served it with a vegan chicken substitute, roasted veg and salad and some roasted beans with chilli


  • 300g uncooked long-grain rice
  • 1 litre vegetable stock
  • Half a tin of chopped tomatoes
  • 2 red peppers, roughly chopped
  • 1 medium-sized red onions, chopped
  • Half a Scotch bonnet pepper
  • 1tbsp vegetable oil
  • 2tbsp tomato paste
  • 1 heaped tsp Carribean or Jamaican-style curry powder
  • 0.5tsp dried thyme
  • 2 dried bay leaves
  • 1tsp vegan butter


  • In a blender or with a hand blender, blend the tinned tomatoes, red peppers, garlic, half of the chopped onion, and scotch bonnet chilli to a smooth mixture

  • In a pan or wok, heat oil and remainder of the onion. Fry for a minute until it starts to softenAdd the tomato paste, curry powder, thyme and bay leaves to the frying onions and fry for 2 minutes.
  • Add the tomato paste, curry powder, thyme and bay leaves to the frying onions and fry for 2 minutes.
    • Next, add the blended tomato and chilli mixture and cook on a medium heat until it is reduce in size by half and is like a thick sauce; this will take 5-10 minutes

    • Add this to your slow cooker, add the rice, and the litre of stock and stir well.
    • Add the butter to the top
    • Set the cooker to high and leave to cook with the lid in.

    • Stir occassionally (every 30 minutes or so) and add more water if it becomes dry
    • When the rice is cooked through, serve with roasted veg, salad, beans or roast tofu (this is not meant to be a saucy dish)

    Recipe | Swedish style Cardamom buns

    The recipe I tried this week was Swedish Cardamom buns, or kardemummabullar.

    These are delicious little buns that are eaten in Sweden and have an aromatic cardamom flavour which is not overpowering but just deliciously subtle. These buns are soft, with sweet, crunchy bits, and the cardamom is just lovely! The recipe takes a little time, but its worth it!



    • 500g white bread flour
    • 80g demerera sugar
    • 1tsp ground cardamom seeds (pop open cardamom pods and remove the black seeds. Grind these black seeds in a pestle and mortar or spice grinder)
    • 2tsp easy bake yeast
    • 250ml warm plant milk (warm for approx 30secs in microwave)
    • 75g butter


    • 80g butter
    • 80g demerera sugar
    • 1tsp ground cardamom seeds


    Make and prove the dough

    • Add flour, sugar, cardamom, yeast and butter to a bowl
    • Start to mix while gradually adding the milk. Once its all added you should have a nice moist dough, thats not too sticky.
    • Knead the dough for 5 minutes by hand or using a dough hook on food mixer
    • After kneading, lightly flour the dough, and cover the bowl with a moist tea towel. Leave to raise for approx 1 hr.

    Make the buns

    • Flour and roll out the dough into a large rectangle, about the size of a large chopping board

    • In a bowl, whisk together the filling ingredients for about 3 minutes
    • Spread the whisked filling ingredients on the rolled out dough

    • Cut the dough into strips width ways approximately 2cm wide

    • Fold the strips in half, so the filling is on the inside.

    • To make a bun, take one folded strip and twist it a few times, and then form it into a bun shape, like making a bun in hair ( its easier if you do this on the baking tray so you dont have to move it too far afterwards)

    • Push the top in gently to hold them in place during cooking
    • Bake the buns at 200°C for approximately 15 minutes – if they are not golden, cook for a little longer

    Recipe | Vegan Brazilian Pão de queijo

    Prep time: 35 minutes

    Cooking time: 20-25 minutes

    Makes: 9-12 rolls (depending on size)

    This week I am making recipes inspired by the cuisine of Brazil – I will be posting two this week instead of the usual one, so look out later in the week for a vegan version of the classic Brazilian dish, XinXim curry.

    First though, this recipe is for Pão de queijo, which are cheesy bread rolls made from cassava (tapioca) flour, often served as an accompaniment to meals or as a snack

    Using information from I have adapted the recipe to be vegan friendly using vegan cheeses and yeast flakes (nooch) for the cheesy flavour. The cheeses I used are koko “cheddar” and sheese “mozzarella”. For the flavour and texture, I recommend using a cheddar replacement and a mozzarella replacement; but feel free to use brands that you prefer

    The texture of the rolls are quite squidgy, elastic and satisfying; quite different to any any other bread you may be used to, but moreish, and best when warm.

    • 250g cassava (tapioca) flour/starch
    • 3tbsp nutritional yeast flakes (nooch)
    • 1tsp mustard powder
    • Pinch of ground pepper
    • 150ml plant milk
    • 20ml olive oil
    • 2 large egg equivalent off egg replacer
    • 60g grated cheddar style vegan cheese
    • 50g mozzarella style vegan cheese

    • Boil the milk and oil. Once it reaches the boil, turn off the heat.
    • In a food mixer add the flour, yeast, mustard and pepperTurn on the food mixer and mix the flour mixture on a low speedImmediately, slowly pour in the hot milk and oil mixture. Add the grated cheeses and mix for approximately one minute at medium speed
    Turn on the food mixer and mix the flour mixture on a low speedImmediately, slowly pour in the hot milk and oil mixture. Add the grated cheeses and mix for approximately one minute at medium speed
    • Add the egg replacer and mix until the dough is smooth. If it doesn’t come into a dough, add more milk, a tiny bit at a time until it is the consistency in the photo – a sticky dough.Cover the dough and rest in the fridge for 30 minutes
    Cover the dough and rest in the fridge for 30 minutes
    • Preheat oven to 180CUsing your hands, roll the dough into small balls about 5cm across. This mix will make between 9 and 12 rolls, depending on their size Put the rolls on a greased tray or cake tin. Leave gaps to expand if on a trayCook for 20 to 25 minutesAllow to cool on a cooling rack; best enjoyed when still warm

    Using your hands, roll the dough into small balls about 5cm across. This mix will make between 9 and 12 rolls, depending on their size Put the rolls on a greased tray or cake tin. Leave gaps to expand if on a trayCook for 20 to 25 minutesAllow to cool on a cooling rack; best enjoyed when still warm

    Recipe | Belgian style speculoos biscuits

    Prep time: 1hr to 12 hrs (depending how long you leave the dough to rest)

    Cooking time: 10 minutes

    Makes: approx 32 biscuits (approx 5cm across)

    Sorry for the delay; I went on holiday last week so couldn’t post a recipe. This week, I am making Belgian inspired speculoos.

    Belgium is also known for its sweet treats. The most well known is probably Belgian chocolate; did you know that the origin was a pharmacist who covered cough sweets in chocolate to make them tasty! After his grandson put crème fraiche in them instead, praline chocolates were invented (fact courtesy of Other sweet treats from Belgium include Belgian waffles, cuberdon and speculoos.

    This week I have chosen to make speculoos because I love a good biscuit to go with my coffee.

    Speculoos are delicious spiced biscuits which are served in café’s with tea or coffee. You may have had one in the form of lotus biscuits. Now you can make your own. Authentic Belgian ones have patterns printed in them, but I could not find speculoos printers anywhere! So mine are plain.


    • 250g plain flour
    • 120g brown demerara sugar
    • 85g margarine – I used vitalite
    • 1.5 eggs worth of egg replacer
    • 0.5 teaspoon baking powder
    • 1 tablespoon ground cinnamon
    • 2tsp ground ginger
    • 0.5tsp ground nutmeg
    • apinch of ground white pepper
    • 0.5tsp ground cloves
    • 0.5tsp of ground cardamom (if you can’t find this, grind up the inner seeds of some pods in a pestle and mortar)

    You will need
    Speculoos molds / cookie cutters


    1.Make the dough:

    • Add spices and sugar to bowl (or food mixer bowl)
    • Add the butter and mix with a spatula (or beater if a food mixer) until combined

    • Add the egg replacer and mix again until thoroughly mixed
    • Gradually add the flour and baking powder until a dough is formed
    • Flour and wrap the dough with clingfilm or in a container; refrigerate for at least an hour but for best results overnight. The longer you leave the dough, the more the spices will infuse their flavour

    2. Cooking the biscuits:

    • Preheat oven to 200C
    • Roll out the dough on a floured surface to about half a centimetre thick
    • Use a cookie cutter to cut out biscuits, (and make prints on them if you have a speculoos printer)

    • Place the speculoos on a greased or lined baking sheet and cook for 10 minutes
    • Let the biscuits rest on the tray for a few minutes before moving to a cooling rack

    • Enjoy with a lovely cup of coffee or tea

    Recipe | Uzbek style plov

    Cooking time: 2-3 hours

    Serves: 3-4

    You will need: a slow cooker

    I was going to start off my exploration of world recipes last week, with Brazil, but could not find the tapioca flour I needed for the recipe anywhere!! So…instead I am starting a week late with Uzbekistan

    The dish that I am going to try is an Uzbec style plov, which is a rice dish. The ingredients of an Uzbec plov vary depending which region you are in and can include peas, garlic, barberries, quince, dried apricots or raisins. Traditionally plov is served with tea and salad and eaten with the hands or a type of bread called patyr.

    Usually Uzbek plov is prepared with meat but, as this is a vegan blog, I have adapted the recipe to be bean based.

    Thankyou to and whose recipes I consulted to help me come up with my vegan version of this classic Uzbek dish. Visit their sites for more great recipes!

    I got my barberries from Waitrose if you are wondering where to buy them from. They are so pretty looking and smell and taste lovely!


    • 1 head garlic
    • 1 large onions, sliced
    • 2 large carrots , cut into juliennes about an inch long
    • 1tbsp paprika
    • 2 tbsp cumin seeds
    • 1 tbsp ground coriander
    • 1 tsp ground peppercorns
    • 30g barberries
    • 1 tin black beans
    • 300g basmati rice, rinsed
    • 600ml vegetable stock


    • Toast cumin seeds in a hot pan until you can smell the aroma but before they start to burn – about 30 seconds. Remove from pan and grind in a pestle and mortar.

    • Add the onions and fry on a medium heat; cover with a lid to allow them to soften, stirring every minute or so for approximately 5 minutes until soft.
    • Add the carrots and ground cumin and fry on a medium heat until soft in the same way as the onions for approximately 5 minutes
    • Add the coriander, pepper, paprika, barberries, and black beans and stir well

    • Transfer the mix to a slow cooker, cover and cook for 30 minutes
    • After 30 minutes, add the rinsed rice to the top of the mixture in a layer but don’t stir in

    • pour the vegetable stock over the top to cover the rice. Don’t stir the mixture!

    • Wash the garlic head and cut the bottom off the head so you can see the cloves. Put into the rice, cut side down

    • Cover and cook on medium until rice is tender and liquid has been absorbed; approximately 1.5 – 2 hours, depending on your slow cooker.
    • Taste some rice after 1.5 hours and if its not done, cook for a further 30 mins, test, and so on until cooked. You won’t need to add any more water as long as you only lift the lid very briefly at the 1.5 hr, 2hr mark, and so on, to test the rice.
    • Mix the ingredients as you serve the dish on a platter.
    • Garnish with the garlic, which pops right out of the skins (and tastes and smells divine) and serve with a fresh, undressed salad or vegetables

    Information sourced from:


    A World Food Tour

    At a conversation over dinner I came to realise that I tend to cook food from the same countries; (English, of course); Spanish (Paella, tapas), Italian (Pasta, Pizza, risotto), Greek (Mezze, moussaka, dolmades), Mexican (Fajitas, enchiladas, chilli non-carne, quesadillas), American (burgers, cauliflower wings), Japanese (sushi, udon, katsu), Chinese (sweet and sour, kung pao, dumplings), Thailand (thai green curry, Massaman curry), Indian (various curries, Aloo Gobi, Pilau), among others…

    We started talking about other food we had tried on holiday and never cooked at home, and eventually onto the cuisines we had never even tried or ever cooked. From this I decided to do just that; try vegan versions of recipes from Countries whose food I’ve never cooked before.

    (Photo by Max Delsid on Unsplash)

    I have pulled together a list of countries from across Europe, Asia, Africa, South America, and Australasia. I will try a dish from one Country and post the recipe on this blog each week.

    (Photo by Capturing the human heart. on Unsplash)

    All the dishes chosen will either be vegan or will be made vegan friendly by me. I have chosen 8 countries from each of the continents, and 4 from Australasia as there are only 14 countries here; there are so many great Countries with great cuisines in the World. As much as I would love to, I don’t think I would ever be able to do this for every Country in the world but I hope I have chosen Countries which give a good spread across the continents. And as I am trying to reach new taste horizons, I have only chosen countries I have not cooked the cuisines of before.

    I have written down the names of all the countries and put them in a pot, so I can pick them truly at random each week from the following list; subscribe to my blog or my Instagram to follow the recipes (insta: hungryvegan_norwich):

    Czech republic

    Sri Lanka

    South Africa

    South America:
    Dominican Republic

    New Zealand
    Papau new Ginea

    Recipe | Deliciously Easy, Jackfruit Curry

    I was dubious about jackfruit when I first tried it, but when I started marinating my own, I really got into it.

    I find that this way the flavour is much fresher and you can tweak it to suit your taste too

    This recipe is for a really easy, basic curry.

    Jackfruit has very little protein so I recommend serving with a protein source, such as sprinkling with nuts, adding a side of fried tempeh or tofu, or adding beans to your rice.

    Prep time: 30mins to 3hrs (depending how long you marinade for)

    Cooking time: 25mins


    For the jackfruit:

    • 1 tin jackfruit, drained
    • 3tsp garam masala
    • 0.5tsp ground ginger
    • 1tsp black onion seeds (nigella seeds)
    • 1tsp dried sage
    • 1tsp chopped garlic
    • 0.5tsp dried chilli flakes (more if you want it super spicy)
    • Juice of 1 lemon

    For the curry:

    • 1 cinammon stick
    • 1tsp cumin seeds
    • 1 chopped onion
    • 4 tomatoes, chopped into chunks
    • Chopped veggies of your choice (I used green peppers)
    • 0.5tin coconut milk
    • 300ml veg stock
    • (Rice to serve with)


    Jackfruit marinade

    • Put the drained jackfruit in a bowl and shred it using forks / a fork and knife
    • Thoroughly stir in the spices, garlic and lemon juice
    • Cover and leave in the fridge to marinade for at least 30mins. (I left mine for 3hrs.)


    • In a small amount of oil, fry on a medium heat the cinammon stick, cumin seeds and onion for 30 seconds (my photo, below has extra garlic instead of onion asI don’t eat onion)

    • Add the veg and fry for a further 5 mins
    • Add the jackfruit and fry for a couple of minutes to fry off the spices
    • Add the stock and tomatoes, cover and simmer for 20 minutes (add more water if it seems too dry – if you included more veg than me, you will need more)

    • After 20minutes, add the coconut milk and simmer until the sauce is the consistency you like
    • Serve with rice and a protein source, such as nuts, tempeh or tofu.

    Recipe | Sweet and Spicy Marinated Aubergine

    I haven’t posted a recipe for a while; I’ve been on holiday, and also generally eating out a lot 😁 but I’m back in the swing of cooking at home and here is my first invention; spicy marinated aubergine.

    Its super easy and delicious; smoky, sweet and a bit spicy, its perfect with couscous, salad or as a side dish with a main meal. The marinade also works well on oven baked tofu.

    Preparation time: approx 5 mins

    Cooking time: 30 mins


    • 1 aubergine, sliced into 1cm slices lengthways (approx 4 slices)


    • 1tsp smoked paprika
    • 1tsp mixed dried herbs
    • 1tsp harissa paste
    • 1tbsp golden syrup
    • 1tsp soy sauce
    • 1tsp olive oil
    • 1 garlic clove, finely chopped / 0.5tsp pre-chopped garlic


    • Score the aubergine slices on one side – cut into to make shallow cuts, but don’t go all the way through
    • Place the aubergine on a lightly oiled tray

    • In a bowl, mix all of the marinade ingredients until well combined
    • With a pastry brush (or back of a spoon) spread half the marinade on the top of the aubergine slices

    • Cook for 10mins at 200C
    • Turn the slices over, spread the rest of the marinade on this side of the aubergine, and cook again for 10 mins

    • Turn the aubergine slices again to the first side, and finish off by cooking for a final 10 mins

    Enjoy 😊

    Recipe | Spicy papaya salsa

    Disclaimer: papaya can cause an allergic reaction in people allergic to latex

    This recipe is a delicious fruity alternative to a mango or pineapple salsa. Papaya is not too sweet so its perfect for a savoury, spicy salsa.

    This recipe is so easy and so quick but very tasty; I love it with fajitas or nachos!


    • 1 large tomato
    • Half a papaya, with skin and seeds removed
    • 0.5 tsp chopped garlic / 1 small chopped clove
    • 1 tsp crushed ginger (I used pre-crushed from a jar)
    • 0.5tsp chilli flakes
    • A quarter of a small red onion
    • Juice of half a lime
    • Pepper to taste


    • Finely chop the tomato, papaya and onion and add to a bowl

    • Add the garlic, ginger, chilli and lime and black pepper to taste
    • Stir well and leave to stand for at least 30mins before serving

    • Stir occasionally
    • Its that easy!! Serve with nachos, fajitas, chilli, or your favourite spicy dish