Elly Smart

05/19/2026

04/26/2026

Cooking for my non vegan friends, episode 1 🌟ad peri peri lunch boxes featuring (available at now!) 🌶️

Serves 4
1 white onion, chopped
1/2 red pepper, chopped
4 cloves garlic
1 tbsp tomato puree
1 tbsp smoked paprika
1 tsp cumin
1/2 tsp cayenne pepper
200g basmati rice, rinsed
200g tin sweetcorn
120g frozen peas
450ml vegetable stock

2 x packs Peri Peri
60ml peri peri sauce

1/4 red cabbage
1/4 white cabbage
1 carrot
1/2 red onion
2 tbsp vegan mayo
1.5 tbsp red wine vinegar
1 tsp salt
1/2 tsp caster sugar

To serve
4 tbsp hummus
Handful fresh coriander

To a non stick saucepan, add the onion and red pepper in a splash of oil and cook for 5 minutes, then add the garlic and cook for another minute. Stir in the tomato puree, smoked paprika, cumin and cayenne and cook out for a minute or two until fragrant. Add the rice, sweetcorn and peas then pour in the stock. Bring to a boil, then reduce to a low simmer, cover and cook for 15-20 minutes. Season to taste.

Break the tempeh apart with your hands, into approximately 1 inch cubes. Get a pan on medium-high heat with a little oil and fry the tempeh for 3 to 4 minutes each side until caramelised and catching at the edges. Add the peri sauce in the final minute of cooking. Set aside.

For the slaw, finely shred both cabbages and the red onion, use a mandolin if you have one, and grate the carrot. Add the mayo, red wine vinegar, salt and sugar, then toss through the veg until everything’s well coated. Serve the rice topped with the tempeh, a dollop of hummus and slaw, with fresh coriander on top.

04/26/2026

Budget pasta sauces, to make your pennies & cupboard essentials go a lil further at the end of the month 🌟

🍋 Lemon butter bean sauce
1 tin butter beans, drained
1 lemon (half zest, whole juiced)
1 tbsp olive oil
1 tsp miso paste
1 clove garlic
2 tbsp nutritional yeast

🍅 Sun dried tomato cashew sauce
70g cashews (soaked)
50g red pepper
100g sun dried tomatoes
1 tbsp red wine vinegar
2 tbsp nutritional yeast
1 tbsp tomato puree

🫜 Leftover salad & sunflower seed ‘pesto’
70g sunflower seeds
1 pack basil
Large handful salad leaves (rocket works well)
4 tbsp olive oil
2 tbsp nutritional yeast
1 clove garlic
Juice of 1/2 lemon

For all sauces, add to a blender with a pinch of salt and pepper, 100ml water and blitz until smooth. Add more water/seasoning if needed to get to desired consistency. Each sauce makes enough for 2 portions of pasta, I used 180g of raw pasta for each. Enjoy 🙂‍↕️🙂‍↕️

04/26/2026

for when your love language is ‘shall we all just share’ 🙂‍↕️🙂‍↕️🙂‍↕️ your sign to do a pot luck with your girls 🩷🩷🩷

04/18/2026

04/14/2026

Crispy tofu bacon caesar burgers 😛 episode 5 of caesar szn is a personal fave, the perfect burg to have on a sunny weeknight when you’re still craving something light n fresh 🫦

Makes 2 burgers
225g tofu
50g breadcrumbs of choice
1 tsp dried mixed herbs
Handful chopped parsley
5 tbsp plain flour of choice
2 tbsp cornflour
80ml water

For the Caesar sauce
3 tbsp vegan mayo
Juice of half a lemon
1 tsp vegan Worcestershire sauce (can sub for miso paste)
1/2 tsp Dijon mustard
1 tbsp nooch
2 corchinchons, chopped
1 tbsp capers, chopped
1 garlic clove, minced

To serve
2 buns of choice
Handful shredded lettuce
4 rashers vegan bacon
Vegan parm
Chopped gherkins

Prepare 3 bowls. Add the breadcrumbs and herbs into one, the 4 tbsp of the flour into another and the corn flour, remaining 1 tbsp of flour and water into the last one. Mix and season all three bowls.

Slice the tofu block down the side to form 2 large fillets. Dip the tofu into the flour, then the wet mix, then the breadcrumbs, fully coating in each mixture, then double coat. Press the breadcrumbs on firmly, repeat with the other slice of tofu.

Add to your airfryer with a good drizzle of oil and cook at 200c for 15-17 minutes, flipping halfway.

Mix all the ingredients for the caesar dressing together and let down with a little water. Toast your buns and crisp up your bacon, then assemble.