3 Easy Vegan Recipes with The Student Chef!

This week we have teamed up with The Student Chef, Eva who has created 3 delicious vegan recipes with our products! 

Eva creates so many amazing vegan and lactose-free recipes on her Instagram account @thestdntchef so be sure to check it out!

Oreo Overnight Oats

Cooking time:

5 min

Rest Time:

2 hours

Total Time:

2 hours 5 min

Ingredients 

100 g oats

1 tbso SFC Cookie and Cream Syrup

½ tbsp SFC Vanilla Creamer 

3 oreos

30 g chia seeds

300 ml milk (amount depends on the texture your prefer)

30 g protein powder (optional)

Instructions

1. Split the Oreos and take off the cream. Put the cream in a bowl.
2. Put the cookies of the Oreos in a bag and smash them till they are crumps.
3. Put the crumps in a bowl together with the oatmeal, protein powder and chia seeds.
4. Take the cream of the Oreos. Add the cookie and cream syrup and the Barista Vanilla creamer, and mix it.
5. Add the cream mix to the oatmeal and add the almond milk. Mix everything together.
6. Put it in the fridge for at least 2 hours or overnight.

For the vegan version, use plant-based milk and protein powder.

NUTRITION

Calories: 387kcal 

Carbohydrates: 55.8g

Protein: 13.5g

Fat: 13.1g

Saturated Fat: 3.4g

Fiber: 10.3g

Sugar: 11.3g

Vegan Burger

Cooking Time:

15 min

Ingredients: 

1 onion

2 vegan burgers

2 burger buns

1 tomato

1 tsp burger sauce (Fakeaway)

1 tsp SFC Baconaise 

1 tsp meat seasoning

40 g iceberg lettuce

Instructions: 

1. Cut the onion and fry until it has a glossy coating.
2. Season the burger with meat seasoning. Put the onion aside in the pan and add the burgers. Fry until golden / brown.
3. Put the hamburger buns in the oven for 4 minutes (according to the preparation of the package).
4. Meanwhile, cut the tomato into slices.
5. Cover the sandwich with the lettuce, burger, onions, tomato, baconaise and burger sauce.

NUTRITION

Calories: 248kcal

Carbohydrates: 34g

Protein: 23g

Fat: 4.8g

Saturated Fat: 1g

Fibre: 12.4g

Sugar: 7.4g

Sweet Potato Nachos

Total Cooking Time: 50 min

Ingredients 

300 g sweet potato

200 g (vegan) minced meat

3 tomatoes

1 avocado

115 g salsa

30 g Vegan grated cheese (not in the mood for vegan? Use regular cheese)

1 tbsp Garlic Mayo

1 tbsp Chipotle Barbacoa Seasoning

Instructions:

1. Preheat the oven to 200 ˚C.
2. Cut the sweet potato into thin slices. Place them well spread out on a tray.
3. Sprinkle the sweet potato with sunflower oil, salt, paprika powder and black pepper. Put them in the oven for 20/30 minutes.
4. Meanwhile, season the minced meat with Chipotle Barbacoa seasoning and bake until done.
5. Cut and mash the avocado.
6. Cut the tomato into cubes and mix it with the salsa.
7. When the sweet potato is ready, take 1/3 of the sweet potato and cover the baking dish. Top with a layer of minced meat, vegan cheese shaker, vegan cheese and salsa / tomato. Put another layer of sweet potato on top and so on.
8. Put the nachos in the oven for 5/10 minutes.
9. Put the avocado on the nachos along with the garlic mayonnaise.

NUTRITION

Calories: 437kcal

Carbohydrates: 54.3g

Protein: 19.4g

Fat: 17.5g

Saturated Fat: 2.4g

Fibre: 18.7g

Sugar: 16.8g