Cozy Vegan Pangrattato Pasta with Lemon, Crispy Breadcrumbs & Vegan Bacon

Vegan Pangrattato Pasta

Serves 1

This is comfort food with a crispy twist—a lemony tangle of spaghetti topped with golden, garlicky breadcrumbs and smoky vegan bacon. It’s simple, bold, and totally satisfying. Best served fresh and warm, straight from the pan to your plate.

Ingredients

• 75g spaghetti

• Olive oil

• 100g vegan bacon (sliced or chopped)

• 50g coarse, stale breadcrumbs (or panko)

• ½ tsp chilli flakes

• Juice of half a lemon

  
  

  
  
  

Method

1. Cook the pasta: Bring a pot of salted water to the boil and cook the spaghetti according to the packet instructions. Drain and set aside, reserving a splash of the pasta water.

2. Crisp the vegan bacon: While the pasta cooks, heat a drizzle of olive oil in a frying pan over medium heat. Add the chopped vegan bacon and fry until golden and crispy. Transfer to a plate and keep warm.

3. Make the pangrattato: In the same pan, add a bit more olive oil if needed, then tip in the breadcrumbs and chilli flakes. Stir well to coat and cook, stirring occasionally, until the crumbs are deeply golden and crisp.

4. Finish and serve: Toss the drained pasta with the lemon juice and a touch of reserved pasta water if it needs loosening. Stir through the crispy vegan bacon, then pile the pangrattato generously on top. Serve immediately.

Layered Grains Salad with Maple-Mustard Dressing – A Fresh Vegan Jar Lunch

🌱 Layered Grains Salad (Vegan Version)
Serves 2

Ingredients

• 250g red and white cooked quinoa

• ½ cucumber

• 250g cherry vine tomatoes

• 2 tbsp sundried tomatoes, finely chopped

• 1 tbsp pomegranate seeds

For the dressing:

• 2 tbsp extra virgin olive oil

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1 tsp maple syrup (instead of honey)

  
  
  

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Instructions

1. Cook the quinoa according to the packet’s instructions, then set aside to cool.

2. Dice the cucumber and quarter the cherry tomatoes.

3. Layer two 200ml jars (like Kilner jars) with the quinoa, cucumber, and tomatoes. Sprinkle the top with chopped sundried tomatoes and pomegranate seeds.

4. Whisk together the dressing ingredients (olive oil, lemon juice, mustard, and maple syrup) until well combined, then drizzle over the layered salad.

   
   
   

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This version is fully plant-based and just as delicious—perfect for vegans or anyone avoiding honey. 🌿 #veganrecipes

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Korean Cucumber Salad (Oi Muchim)

 Great choice—Korean cucumber salad (Oi Muchim) is super fresh, crunchy, and easy to make! Here’s my favorite version that’s vegan, simple, and packed with flavor.

Korean Cucumber Salad (Oi Muchim)

Ingredients:

• 2–3 small Persian cucumbers (or 1 English cucumber)

• 1 tsp salt (for sweating the cucumbers)

For the dressing:

• 1 tbsp gochugaru (Korean red pepper flakes) 🌶️

• 1 clove garlic, minced 🧄

• 1 tbsp rice vinegar 🍚

• 1 tsp soy sauce 🥢

• 1 tsp toasted sesame oil 🌿

• 1/2 tsp sugar (or maple syrup for vegan option) 🍁

• 1 spring onion, finely chopped 🌱

• 1 tsp toasted sesame seeds (plus extra for garnish) ✨

Optional:

• A few thin slices of fresh red chili for heat 🌶️

• A dash of freshly cracked black pepper

Method:

1. Slice the cucumbers thinly (about 3 mm) and place them in a bowl. Sprinkle the salt over the slices, toss well, and let sit for 15 minutes. This draws out excess water and keeps them crunchy.

2. After 15 minutes, rinse the cucumber slices under cold water and gently squeeze out excess moisture. Pat dry with a clean towel.

3. In a large bowl, mix together all the dressing ingredients: gochugaru, garlic, rice vinegar, soy sauce, sesame oil, sugar (or syrup), spring onion, and sesame seeds.

4. Add the cucumber slices to the dressing and toss well until everything is coated evenly.

5. Taste and adjust seasoning—add more vinegar for tang, or more gochugaru if you like it spicier.

6. Garnish with extra sesame seeds and chili slices if using.

7. Serve immediately for max crunch, or chill it in the fridge for 10–15 minutes to let the flavors meld. 🍽️

Best served with: bibimbap, BBQ tofu, or as a fresh side to any Korean-inspired meal!

Are you planning it as a side dish or the main part of a bigger meal? 😊