Following on from Veganuary, I plan to keep offering Vegan meals to my lot on a weekly basis. With three kids, how better to stay motivated than a Vegan Junk Food evening? All of the following recipes could be made as individual meals or served as a buffet. We had guests over the weekend so I did it all together. I plonked it all in the middle of the table and everyone helped themselves.

Most of the ingredients I used are stocked by the major supermarkets. However, all are available at local health food shops too.

Vegan Chicken Nuggets


400g Firm Tofu
80g Chickpea Flour
5 tbsp Nutritional Yeast
3 tbsp American Mustard
Juice of half a lemon
2 tbsp Olive Oil
1 1/2 tsp Salt
1 tsp Garlic Powder
Pinch of Black Pepper
1tsp Onion Powder


This does seem like a lot of ingredients, but it is simple to make and many f the ingredients have long sell-by dates and can be used again.

1) Firstly, I crumbled the tofu into my food processor and then added all the other ingredients (except the breadcrumbs) and blitzed it until became a smooth mixture. I did add a little drizzle of cold water to aid this.

2) I simply spooned out little bits and formed them into a nugget shape, before pressing them into the bowl of breadcrumbs.

3) When ready to cook, I fried them in hot oil for 8-10 minutes, until golden on all sides and then let them sit on a paper towel to absorb some of the oil before serving.


Tandoori Tofu Skewers with Yogurt and Cucumber Dip

Vegan Junk food


For The Skewers

400g Firm Tofu
4 tbsp Vegan Yogurt
1 Large red Chilli (I only used about half because two of the kids don’t like spicy food)
1 Garlic Clove
1 tsp Ground Coriander
1 Star Anise
1 tsp Ground Cinnamon
1 tsp Salt
1 1/2 tbsp Tomato Puree
1 tbsp Peanut Oil


1) Blend all of the ingredients, except the tofu in a blender or food processor.

2) Cut the tofu into cubes that are about 4cm in length and chuck them into the blended marinade before placing them in the fridge for a couple of hours.

3) Thread the cubes onto skewers and then using a rack and roasting tin I cooked at 180 degrees for about 20 minutes. Basting them with any leftover marinade for time to time. You could also grill or BBQ them.

For the Dip


1 tbsp Fresh mint, finely chopped
1/4 of a Cucumber, finely diced
180g (ish) Vegan Yogurt


1) Chuck all ingredients into a bowl and mix. Season with a little salt if required.

Potato Wedges


4 Jacket Potatoes


1) Chop the potatoes into wedge shapes and chuck onto a baking tray

2) Sprinkle with salt and paprika

3) Cook for 25-30 minutes on 180 degrees, giving them a shake a couple of time during cooking.

Vegan Pizza

Vegan junk food

For the dough


200g Bread/Strong Flour
Pinch of Salt
Half 7g Packet of Yeast
A drizzle of Olive Oil
Approx 120-150ml Hot (not boiling) water
1/2 tsp Castor Sugar


1) Mix the flour, sugar and salt in a bowl and make a well in the middle.

2) Chuck the yeast into the well before adding the water and oil. To begin with, I only added about 2/3 of the water.

3) Mix together. I used a wooden spoon to start and then used my hands. You can add more water as needed.

4) Only a lightly floured worktop I kneaded the dough for about 5 minutes, until springy and elastic. I then put it back in the bowl and covered with a damp tea towel and left for about an hour to rise.

5) After about an hour, I kneaded the dough again to knock out all of the air before, splitting it into two and rolling out pizza bases with a flour dusted rolling pin.

Tomato Sauce


1 Tin of chopped tomatoes
1 small onion, finely sliced
1 garlic clove, crushed or finely sliced
1 tsp Dried Italian Herbs


I simply chucked it all into a saucepan and warmed through, before blending with a hand blender.

This makes enough for a number of pizzas, but any excess can be frozen for another time.


I made two pizzas on this occasion

1) Tomato sauce, grated vegan cheese and fresh basil leaves

2) I put approximately 2 tbsp vegan margarine and two cloves of crushed garlic into a bowl and simple melted it in the microwave for about 30 seconds. I then simply poured this onto the pizza base.

I cooked both pizzas for 10-15 minutes at 180 degrees.

Crunchy Vegan Coleslaw


1/4 Cabbage
1-2 Carrots
Vegan Mayonnaise


Using the shredding tool on the food processor, I shredded the cabbage and carrots and then simply mixed together with vegan mayo.

There you have it! A vegan feast of healthy junk food. It went down well and was enjoyed by all. The texture of the nuggets took a bit of getting used to by the little lady. But we didn’t have much left at the end.

Ian from Dads Delicious Dinners


These fantastic recipes are brought to you by Ian, a single dad with a passion for cooking simple and fresh meals on a budget.

You can find Ian over on Dad’s Delicious Dinners where he regularly cooks up a storm!



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