Savoury Bites Recipe

by Sandra
Last updated: 09/11/17

I’ve been following Weezl’s living on 80p a day challenge and I have made the savoury bites today. Originally they were vegan and the nutritional info on the site refers to the original recipe. They were made with 140g rapeseed oil, more oats, less flour and Marmite originally and this is how I’ve made them, see recipe below. The recipe has changed since the oil has changed to lard for her to save money. I have made them today with 100g of rapeseed oil. So the recipe is high in omega 3s, high in calcium (Weezl says 4 small bites is the days rda of calcium) and count towards your 5+ a day and only 7p for 3 small bites. I have made them larger today, but usually I make 36-37 small bites as per the recipe. This is the 3rd time I’ve made them, so thought I’d better post a picture. 3 small bites is supposed to be a serving as a snack. I can tell you, both me and my mum find them moreish and its not easy to just eat 3!

150g hot oaty cereal
50g SR flour
40g tom puree
1 can cooked chickpeas (240g) including water
5g garlic
half tspn chilli
100g oil (original recipe had 140g)
1 tsp yeast extract

Empty chickpeas and water into bowl and mash, mix in all other ingredients, place dessertspoon blobs onto 2 baking trays and flatten down and cook at gas 6 for 20-30 mins or until the top looks a little crispy and browned at the edge. Makes 36.

This mixture would also make nice burgers.

Update

Made the savoury bites again today and this time used black beans. They are so creamy. The only other change I did was to use 80g of oil.

They are so nice.

 

Update

I was asked by Weezl from the 80p a day challenge, if I would mind making these with mung beans as this bean will be featured in the vegan 80p a day plan. I did this and they are lovely.

Recipe

150g hot oats cereal
50g plain flou
40g tom puree

120g mung beans cooked (I soaked for 24 hours and then cooked for 20 mins, but I don’t think I needed to soak these, but found out after doing it!) I guess they might take longer to cook if not soaked

100ml water
5g garlic
half tsp. chilli (they could take more)
60g oil (original recipe had 140g)
1 tsp yeast extract

Put mung beans into bowl and mash, mix in all other ingredients, place dessertspoon blobs onto 2 baking trays and flatten down and cook at gas 6 for 20-30 mins or until the top looks a little crispy and browned at the edge. Made 40.

 
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