Bean Nuggets - Easy, Cheap & Healthy

This recipe is basic, cheap and great to make during lockdown. Ideal for kids to make when they're bored and it will get them eating more veg.
Course: Appetizer, lunch, Main Course, Snack
Keyword: bean nuggets, easy vegan chilli, nuggets, vegan nuggets

Ingredients

  • 1 can mixed beans drained
  • 2 slices bread (to make breadcrumbs) I used wholemeal
  • 1 medium carrot grated
  • 1/2 cup frozen peas
  • 2 cloves garlic chopped
  • 1 medium onion finely chopped
  • 1 tsp curry powder
  • 1/2 tsp pink/sea salt
  • season with black pepper

Instructions

  • Preheat oven to 180oC/356oF
    Place the bread in your blender/food processor and blend briefly until you have breadcrumbs. Set aside.
    To your clean, empty food processor add (save a handful for the end) the beans, curry powder, garlic, onion, carrot, peas, salt and pepper. Blend to chop and combine the ingredients. I like the nuggets chunky so left the mixture coarsely chopped.
    Transfer into a large bowl and add the breadcrumbs and the handful of ingredients you didn't blend. Mix together with a spoon then use your hands to bring the mixture together. The liquids from the veg will soak into the breadcrumbs and help the nuggets set.
    Shape into nuggets (6 large or 12 smaller) and place on an oiled baking tray. Bake for 20-25 (15-20 for smaller nuggets) minutes until golden brown.
    Remove from the oven and allow the nuggets to sit for a few minutes to set. If you remove too quickly they will fall apart.Serve with your favourite dip or sauce. Enjoy!

Video

Notes

Tip: Let the nuggets sit on the baking tray for a few minutes before serving. This helps them bind together. Don't worry, they'll still be very hot! I used wholemeal bread but feel free to use white or gluten free. If you like your food spicy add a teaspoon of chilli powder.

Beer Battered 'Fish' (Banana Blossom)

This recipe is very close to flavour and texture as real fish. Using banana blossom coated in a thick, crisp beer batter. This is one of my top 5 recipes that I'd serve to non vegan guests at a dinner party to convince them how amazing vegan food is.
Course: Main Course
Keyword: banana blossom, fish, vegan fish

Ingredients

  • 1 tin banana blossom drained (I used Nature's Charm)
  • 1 cup water
  • 1 tbsp ground nori use sprinkles or put a sheet of nori in your blender
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar or use regular vinegar
  • 1/2 tsp pink/sea salt

Batter

  • 100 g flour use wholemeal or gluten free if you wish
  • 1 tsp baking powder
  • 1 tsp paprika
  • generous pinch of pink/sea salt
  • 200 ml beer or sparkling water

Instructions

  • Open the tin of banana blossom and drain off the liquid.
    In a large bowl add the lemon juice, water, vinegar, salt & nori. Mix together then add the banana blossom. Coat in the liquid and let marinate for 1 hour or longer.
    In a clean bowl add the dry batter ingredients and mix together. Pour in the beer/water and whisk to a batter.
    Heat 500ml of vegetable oil in a pan on a high heat. Drop a small bit of batter into the oil and if it bubbles and crisps its ready (see video).
    Coat the banana blossom in batter and carefully drop into the oil. Repeat with the rest of the blossom. Cook for 3-4 minutes then turn and cook the other side for another 3-4 minutes until golden brown.
    Using tongs remove from the pan and let any excess oil drain off. Place on kitchen towel to soak up even more oil.
    Serve with chips and tartare sauce. Enjoy!

Video

Vegan KFC Dippers

Who needs KFC when you can have vegan KFC (Kentucky Fried Chicken-less) at home. I have to say I was surprised at how similar the taste is to original KFC.
Course: Main Course
Cuisine: American
Keyword: chickenless, vegan junk food, vegan kfc

Ingredients

  • 3-6 vegan dippers/pieces I used Vivera
  • 1/2 pint vegetable oil
  • 200 g self raising flour add 2 tsp baking powder if using plain flour
  • 1 tsp ginger `
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp nutritional yeast
  • 1 tsp pink/sea salt
  • 2 tsp paprika
  • 2 tsp mixed herbs
  • 1/2 tsp black pepper
  • 1 tsp allspice mix
  • 200 ml plant milk I used soya milk

Instructions

  • Method
    Mix all the dry ingredients in a bowl.
    In a separate bowl pour in the milk and then add (approx) 80% of the dry mix.
    Whisk until you have a batter. Coat the 'chicken' in the batter then coat in the dry mix, repeat by dipping in the batter and then the dry mix. Set each piece aside ready to cook.
    On a high heat in a pan get the oil to a very hot temperature. Test the oil by dropping a little of the batter in the oil and it should bubble and cook very quickly.
    Carefully place each dipper into the oil and cook for 3-4 minutes until golden brown. Turn the dippers and cook the other side for another 2-3 minutes.
    Place a couple of sheets of kitchen towel on a plate and remove the dippers from the oil (allowing any excess oil to drain off). Place the dippers on the towel to soak up even more oil. Serve immediately with BBQ sauce. Be careful as they will be VERY hot! Enjoy

Video

Notes

Tip: Make with 'chicken' dippers, strips or pieces available from most supermarkets. You can make large dippers (like I did) or nuggets.

Easy Carrot Cake Pancakes

Pimp up you pancakes with a few extra ingredients to create these delicious and nutritious breakfast pancakes.
Course: Breakfast
Keyword: carrot cake, pancakes, vegan pancakes

Ingredients

  • 1 cup plain flour I used oat flour
  • 1 cup plant milk I used unsweetened soya milk
  • 1 small carrot grated
  • 1 banana
  • pinch of sea/pink salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • pinch of nutmeg
  • 1/4 cup chopped walnuts
  • 1/4 cup sultanas

Instructions

  • To your blender/food processor add the banana, salt, spices, milk and flour.
    Blend for 30 seconds to make a thick batter. Stir in the carrot, walnuts and sultanas (do not blend).
    Heat a small amount of oil in a frying pan on a medium heat and pour in the batter to make 3-4 pancakes. Cook for 1-2 minutes then flip and cook the other side.
    Serve with dairy free yoghurt, fruit, maple syrup and nuts. Enjoy!

Video

Notes

Tip: As we're in lockdown I can't get hold of wholemeal flour (my personal choice) but you can blend oats in your food processor to make you own flour. Alternatively you can use white or gluten free flour.

Mixed Bean Chilli

A cheap and easy chilli made with ingredients most of us have in the cupboards.
Course: Main Course
Cuisine: Mexican
Keyword: bean chilli, easy vegan chilli, vegan chilli

Ingredients

  • 1 tin mixed beans drained
  • 1 tin chopped tomatoes
  • 3 tsp gravy granules
  • 1 tsp chilli powder use more if you like it hot
  • 1 tsp cumin
  • 1 red pepper chopped
  • 2 medium onions chopped
  • 2 cloves garlic chopped
  • Generous pinch of pink/sea salt
  • Season with black pepper I use lots

Instructions

  • Add 1 tbsp oil to a frying pan on a medium heat. Fry the onion, garlic and pepper for 3-4 minutes to soften.
    Add the tomatoes, beans, chilli, cumin, salt & pepper. Mix together and bring to a simmer. Add the gravy granules and stir in. Simmer for 10 minutes (stirring occasionally).
    Serve with rice, tortilla chips, guacamole & plain dairy free yoghurt.

Video

Notes

Tip: I Used up some grilled peppers in this recipe but normally I'd use a chopped fresh one. You can fry it with the onion & garlic or add it when you add the chopped tomatoes. I'm not a big fan of hot food so added 1 tsp of hot chilli powder. If you like your chilli with a kick then add more to suite your tastes. Why not make double the amount and freeze it for another day.

Chickpea & Lentil Curry

A cheap and easy curry made with ingredients most of us have in the cupboards.
Course: lunch, Main Course
Cuisine: Indian
Keyword: curry, easy recipe, vegan curry
Servings: 4 people

Ingredients

  • 1 large onion chopped
  • 2 cloves garlic chopped
  • 1 tin chickpeas drained
  • 1 tin chopped tomatoes
  • 3 tbsp mild curry powder use less for hotter powders
  • 1 tsp ginger
  • 1 cup dairy free yoghurt
  • 200 ml water
  • 2 cups mixed veg I used frozen veg
  • 2 cups cooked lentils

Instructions

  • Add 2 tbsp of oil to a large pan and put on a low-medium heat.
    Add the onion and garlic and fry for a few minutes to soften.
    Add the curry powder and ginger and stir in. Let the spices fry with the onion and garlic to bring out the flavours.
    Add the chickpeas, lentils and chopped tomatoes. Stir in so everything is covered in the curry sauce. Pour in the water and simmer for 10 minutes stirring occasionally.
    Add the yoghurt and stir in, simmer for a few minutes and it's ready to serve.Serve with rice and a spoonful of yoghurt on top of the curry.

Video

Notes

Tip: I used a lot of curry powder but it was mild. If using a hotter powder you may want to use less. Adding the yoghurt gives the curry a creamy taste and adds to the flavours. I cooked the lentils before adding them to the curry.

Basic Wholemeal Bread

A basic loaf of bread that doesn't need much effort or loads of different ingredients. Home baked bread is so rewarding and delicious. I created this bread to go with my soup recipes.
Course: Side Dish
Keyword: baking, bread, wholemeal bread

Ingredients

  • 500 g plain flour I used wholemeal
  • 2 tsp pink/sea salt
  • 3 tbsp olive oil
  • 7 g fast acting yeast
  • 300 ml warm water

Instructions

  • Preheat the oven to 200oC/400oF. Pop the oven on 20 minutes before the second hour of rising is up.
    Mix the yeast with the warm water and set aside for a few minutes.
    In a large bowl mix the flour and salt. Pour in the yeast and water mix and the oil. Bring the ingredients together with a spoon then using your hands work the dough into a ball. If the dough is too sticky add a little more flour (it should hardly stick to your hands).
    On a clean work surface sprinkle some flour and knead the dough for 10 minutes. Sprinkle more flour in the mixing bowl (no need to clean) and place the dough in the bowl. Cover with warm, damp tea towel. Leave for one hour in a warm place to rise.
    When the hour is up sprinkle a little flour on a clean work surface and knock out the air from the dough and shape back into a ball. Using a knife make a few cuts along the top and sprinkle with flour. Place on an oiled baking tray and pop back in the warm place (no need to cover) for another hour to rise.
    Place in a preheated oven and bake for 30-35 minutes. The loaf should be golden brown and if you tap it with a spoon it should sound hollow.Leave to cool on a wire rack and serve warm with vegan butter.
    The bread will keep for a couple of days wrapped in paper in cool dark area. Enjoy!

Video

Notes

Tip: You can use white flour but I prefer using wholemeal. I put my oven light on (not the heat) and it creates the perfect warm environment for the bread to rise. Why not add some mixed seeds to make it super healthy.
 
Preheat the oven to 200oC/400oF. Pop the oven on 20 minutes before the second hour of rising is up.

Bean & Vegetable Soup (Easy & Cheap)

Delicious and nutritious vegan food that's easy to make, cheap using ingredients most of us have in our cupboards.
Course: Appetizer, lunch, Main Course
Keyword: cheap vegan, soup, vegan soup
Servings: 8 people

Ingredients

  • 2 cans mixed beans Or use dried beans - soak and cook first
  • 1 can chopped tomatoes
  • 2 cloves garlic chopped
  • 2 sticks celery chopped
  • 1 cup mixed frozen veg or use a tin - drain first
  • 1 stock cube mixed with 500ml boiled water
  • 1 large onion chopped
  • 1 tsp pink/sea salt
  • 1 tsp smoked paprika
  • 1 tsp basil
  • 1 tsp oregano
  • season with black pepper

Instructions

  • In a large pan heat 1 tbsp oil on a medium heat.
    Add the onion, garlic and celery. Fry for a few minutes to soften the veg.
    Add the frozen veg and stir in.
    Add the tomatoes, herbs, spices and stock. Bring to the boil and simmer for 10 minutes.
    Warning: Soup will be VERY hot!Serve with fresh bread. Check out my recipes for bread on youtube and my website.

Video

Notes

Tip: You can use your favourite beans, lentils or mixed beans like I did.

Vanilla Sponge Cake

I've perfected my sponge cake recipe and realized I don't have a video for a basic sponge on my platforms. So here it is and you can make a vanilla sponge or add different ingredients like chocolate drops, lemon or dried fruit.
Course: Dessert
Keyword: egg free, vanilla cake, vegan cake

Equipment

  • 2 7/8" cake tins

Ingredients

  • 600 ml soya milk
  • 1 tbsp apple cider vinegar/lemon juice
  • 400 g self raising flour I like to use wholemeal
  • 1 tsp baking soda
  • 2 tbsp chia/flax seeds milled
  • generous pinch of pink/sea salt
  • 200 ml vegetable oil
  • 140 g sugar I used coconut
  • 2 tsp vanilla extract

Frosting

  • strawberry jam
  • 450 g icing sugar
  • 100 g vegan butter/spread
  • 2 tsp vanilla extract
  • 4-5 tbsp plant milk

Instructions

Sponge

  • Mix the vinegar/juice with the soya milk and set aside for 10 minutes (the cider/juice curdles the milk creating buttermilk).
    To a large mixing bowl add the flour, seeds, salt, sugar & baking soda and mix together. Pour in the milk mix, oil and vanilla and mix together until the cake batter forms. Set aside for ten minutes for the ingredients to soak up the liquids.
    After ten minutes give the mix another few stirs and pour half into 2 lined/oiled cake tins 7/8". Pop in the oven for 25-30 minutes.
    Carefully remove from the oven and allow to cool in the tins for 20 minutes on a wire rack. Remove from the tins and allow to fully cool before frosting.

Frosting

  • In a large bowl add the icing sugar, vanilla, butter and milk. Mix together then use an electric whisk to completely combine all the ingredients.Spread a layer of jam over the sponge and then a layer or frosting. Place the second sponge on top and add another layer of frosting. Keep in the fridge as the frosting can melt in warm temperatures. The cake will last a week if kept in the fridge.

Video

Notes

Tip: You can use milled chia or flax seeds. I grind them in my food processor. Make sure you line/oil your tin so the sponge falls out easily.

Heart Shortbread (wholemeal)

These are delicious, healthy shortbread biscuits made with wholemeal flour and coconut sugar. If you want a traditional biscuit use white flour and sugar. I've added red food colouring and shaped them into hearts for a Valentines treat.
Course: sweet treat
Keyword: shortbread, vegan biscuits

Ingredients

  • 135 g plain flour I used wholemeal
  • 60 g sugar I used coconut sugar
  • generous pinch of sea/pink salt
  • 110 g vegan butter
  • 1 tsp vanilla extract
  • red/pink food colouring (a few drops) Optional

Instructions

  • Preheat oven to 150oC/302oF
    Method
    Mix the flour, salt and sugar in a large bowl. Add the butter, vanilla and food colouring and mix together. Once a dough starts to form use your hands to rub the butter into the flour. Add a little more flour if the dough is sticky. Roll into a ball and set to one side.
    On a clean work surface sprinkle a little flour and roll out the dough. Keep it about 1cm thick or a little thicker. Cut into fingers or use a biscuit cutter and place the biscuits on a baking tray covered with parchment paper.
    Bake for 35-40 minutes. Keep and eye on the shortbread after half an hour as they can burn very quickly.
    Remove from the oven and allow to cool for half an hour before removing from the baking sheet. Great served with a cup of tea or coffee.
    Enjoy.

Video

Notes

Tip: Once you've made the dough you can shape them any way you wish. As I've used wholemeal flour and coconut sugar the biscuits have come out darker and the red doesn't show up as well as it would using white ingredients.
https://www.amazon.co.uk/shop/aaroncaldervegan

Meringue / Pavlova

To add to my many dessert recipes this one is great for Valentines (why not have after my pizza). After several unsuccessful attempts at meringue (opened the oven to find just liquid once) these came out perfectly and were still great stored in the fridge for a few hours.
Cook Time1 hr 30 mins
Course: Dessert
Keyword: aqua faba, egg free, meringue, pavlova, vegan meringue

Ingredients

Meringue

  • 1 tsp cream of tarter
  • 200 ml aqua faba (chickpea water) unsalted
  • 200 g caster sugar I used granulated but ground it in my blender

Topping

  • Vegan whipping cream I used Elmlea Plant double cream
  • Fresh fruits

Instructions

  • You can make one big meringue or smaller ones. I made 4 5" meringues with 1 can of chickpeas.

    Serves 4-8 people depending on fillings and size of the meringue.

    Preheat oven to 120oC/248oF (very important to preheat to the right temperature)

    Method
    Drain the liquid from a can of chickpeas. Pour into a large bowl and whisk on a high setting until it becomes thick and forms peaks. This can take 15-20 minutes (be patient, it's worth it).

    Gradually pour in the sugar and cream of tarter and keep whisking for a few minutes. You want a light, fluffy, glossy mix that forms peaks.
  • On parchment paper draw around a plate (I used 5" plates which made 7" meringues) Turn over paper (to stop the ink touching the meringue and place on a large baking tray. The meringues get bigger so be sure to keep a good 3-4" between the meringues.

    Place in the oven and leave for 90 minutes. DO NOT open the oven to look at them during this time. After the 90 minutes are up turn off the oven leaving the meringues inside. As the oven cools it takes any moisture out of the meringues and will keep them crisp. After an hour remove from the oven and remove from the paper.

    You can make a pavlova like I did (filling the meringue with whipped cream and topped with fruit) or get creative. I was originally going to make smaller ones and place one on top of the other with a cream center.

    My top tip is to eat the meringues on the day you bake them as they can go soft. I stored this one in the fridge for a few hours and it was fine when I served it. Enjoy!

Video

Notes

Tip: The success of this recipe is to whisk, whisk and whisk. Some recipes say to whisk for 6 minutes but I whisked for 15 minutes non stop to get the right consistency. Once the sugar and tarter is added I whisked again for another 5 minutes. You want the meringue to form stiff peaks and be glossy. See video for what to aim for. You can make one big meringue or smaller ones. I made 4 5" meringues with 1 can of chickpeas.

Pizza Base

This is a healthy, wholegrain, rustic pizza base. With a crisp crust and soft middle. Easy to make and dough can be made in bulk and frozen.
Course: lunch, Main Course
Cuisine: Italian
Keyword: pizza, pizza base, vegan pizza

Ingredients

  • 250 g plain flour wholemeal or white
  • 50 g semolina flour or rice, gram, quinoa
  • 1/2 tsp pink/sea salt
  • 7 g yeast
  • 1 tsp sugar I used coconut sugar
  • 200 ml plant milk warm
  • 2 tbsp oil I used avocado but olive oil is fine

Instructions

  • Serves 1-2


    Preheat oven to 220oC/428oF


    Warm the milk slightly in the microwave and stir in the yeast. Add the salt, oil and sugar and stir again. Set aside for a few minutes for the yeast to activate.

    Mix the flours in a large bowl then slowly add the milk mixing with a spoon. Once the dough comes together use your hands to shape into a ball.

    Sprinkle a little flour on a clean work surface. knead the dough for 4-5 minutes. Oil a bowl and place the ball of dough in the middle. Cover with a damp tea towel and set aside to rise for one hour.

    After an hour remove the dough and place onto a floured surface. Roll into a circle and place on a floured oven tray. Shape the pizza and fold/pinch the edges to make a crust.

    Stab the centre of the base with a fork several times to remove any air. This stops the middle rising while it cooks.

    Add the tomato sauce and spread thinly over the base. Add your favourite toppings then sprinkle with cheese.

    Bake for 15-20 minutes until the base is golden brown.

    Finish with black pepper and fresh herbs. Enjoy!

Video

Notes

Tip: Heat the milk in the microwave until warm. This helps activate the yeast. I used wholemeal flour but you can use white if you wish. If you can't find semolina flour use rice, quinoa or gram flour.

Tiramisu

I was asked to come up with some desserts for Valentines day & the first one that came to mind was tiramisu. This is a rich & creamy dessert that you can share, or eat to yourself.
Course: Dessert
Keyword: dairy free, tiramisu, vegan dessert
Servings: 4 people

Ingredients

  • 270 ml vegan double cream I used Elmlea
  • 255 g vegan cream cheese plain
  • 8 small sponges (I used OGG's ready made) to fit each glass. To make your own see tips below.
  • 1 tsp vanilla extract
  • 1.5 cups espresso or strong coffee
  • 1 tsp brandy optional
  • 1/3 cup sugar I used coconut sugar
  • cocoa powder for dusting the top

Instructions

  • To a large bowl pour in the cream, vanilla and sugar. Whisk for a few minutes until it starts to thicken. Now add the cheese and whisk until combined.

    Making sure your coffee is cool add the brandy and give it a stir.

    Dip the sponge briefly in the coffee and then place in the base of each glass.*

    Add a layer of cream then repeat with another dipped sponge. Top with cream and dust with cocoa powder.

    I highly recommend setting the desserts in the fridge for at least two hours. This will make sure the dessert is cold and the flavours have been absorbed into the cream and sponge.
    *To make your own sponge use my Coffee & Walnut recipe but use half the mixture & substitute the coffee for 1 tsp vanilla extract.

Video

Notes

Tip: I used ready made sponges to make this recipe quick & easy. If you wanted to make your own sponge check out my recipe for Coffee & Walnut cake https://aaroncaldervegan.com/coffee-w... but leave out the coffee & add an extra teaspoon of vanilla. Dip the sponge briefly in the coffee or it will get too soggy.

Roast 'Beef' Joint

Intro: Inspired by the BOSH TV guys and their Christmas recipes I thought I'd make my own 'beef' joint. Using ideas from their 'pork' joint and my previous recipes I came up with this amazing roast alternative.
Course: Main Course
Keyword: seitan, vegan beef

Ingredients

The Joint

  • 1 tin chickpeas drained
  • 1 tbsp English mustard
  • 80 g cooked beetroot save the juice
  • 2 tsp gravy granules mixed with 3 tbsp hot water
  • 1 vegetable stock cube dissolve in gravy mix above
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 4 tbsp nutritional yeast
  • 50 g tomato puree
  • 100 ml beetroot juice use the juice from the beetroot pack
  • 1 pinch pink/sea salt
  • black pepper to taste
  • 250 g vital wheat gluten flour
  • 1 tbsp coconut oil
  • 2 tbsp soy sauce

Glaze

  • 2 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1/2 tsp English mustard
  • rosemary & thyme sprinkle on top before roasting

Instructions

The Joint

  • Preheat oven to 180oC/356oF
    To a blender/food processor add the chickpeas, nutritional yeast, salt, pepper, paprika, garlic, tomato puree, mustard, beetroot, juice, Marmite, soy sauce, gravy and stock.
    Blend until you have a lump free sauce (a few small lumps are fine). You might have to use a spatula to wipe the sides to make sure everything is combined and blended.
    Weigh out the vital wheat gluten flour in a large bowl and pour in the sauce. Mix thoroughly with a wooden spoon then use your hands to knead all the ingredients together.
    Turn out onto a clean surface and knead for a couple of minutes. Shape into a joint and wrap in tin foil.
    Steam for 45 minutes.
    Remove the foil and score with a knife a few times (see video).

Glaze

  • Mix all the glaze ingredients together and pour over the joint.
    roast for 40-45 minutes.
    Serve as a centerpiece for your roast dinner. Carve off slices as you would a regular joint. Enjoy!

Video

Notes

Tip: If you don't have a steamer then you can simmer in water for 40 minutes. Turning halfway. You can use leftovers in a sandwich, curry or stir-fry.

Coffee & Walnut Cake

Now I've perfected my sponge cakes I thought I'd make one of my favorites - coffee and walnut. The sponge is moist and light with a thick coffee frosting.
Course: Dessert, sweet treat
Keyword: cake,, coffee cake, dairy free, egg free, vegan cake
Servings: 8 large slices

Equipment

  • 2x 7"/8" cake tins

Ingredients

Sponge

  • 600 ml soya milk Only soya works with this recipe
  • 1 tbsp apple cider vinegar or use lemon juice
  • 2 tbsp chia seeds milled
  • generous pinch of sea/pink salt
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 350 g plain flour I used wholemeal. If using self raising flour leave out the 2 tsp baking powder.
  • 200 ml veg oil I used rapeseed
  • 130 g sugar I used coconut sugar - nice caramel flavour
  • 5 tsp instant coffee

Frosting

  • 100 g vegan butter/spread
  • 400 g icing sugar
  • 3 tsp instant coffee Mixed with 4 tbsp water/milk
  • 1 tsp vanilla extract
  • walnuts

Instructions

Sponge

  • Preheat the oven to 180oC/356oF
    Mix the milk and vinegar/juice and set aside for 15 minutes (the acid in the vinegar/juice reacts to the proteins in the milk and sours it) Makes butter milk.
    Meanwhile mix the flour, salt, chia seeds, baking soda & powder in a large bowl.
    Add the instant coffee to the milk mix and stir until dissolved.
    Pour into the bowl with the flour and add the oil and vanilla. Mix until everything is combined.
    Add the sugar and fold into the cake batter.
    Pour equally into 2 lined cake tins (7") and bake for 25 minutes.
    Once the 25 minutes is up leave to cool on a wire rack for half an hour or more.
    Gently remove from the tins and remove any parchment paper. Leave to cool fully for a couple of hours.

Frosting

  • Add all the ingredients to a large bowl and carefully whisk until you have a thick frosting. If you find the mix too thick add a little more water, 1 tbsp.
    Decorate the cake with the frosting and walnuts. Enjoy!

Video

Notes

Tip: I used wholemeal flour but you could use white or gluten free. I love walnuts but I know a lot of people who don't. If you love them why not add a few crushed walnuts into the cake mix.
As you can see from the video whisking the icing sugar was a bit messy. Make sure you use a large bowl to contain the mess.

Roasted Pepper & Chickpea Pate

A super easy, healthy and tasty pate. Delicious spread on toasted sourdough bread with vegan butter.
Course: Appetizer, lunch
Keyword: pate, vegan pate

Ingredients

  • 1 can chickpeas drained
  • 2 cloves garlic
  • 1/4 tsp pink/sea salt
  • season with black pepper
  • 3 roasted peppers red, yellow or mixed
  • 2 tsp mixed herbs
  • 3 tbsp extra virgin olive oil
  • 2 tbsp nutritional yeast optional

Instructions

  • Add all the ingredients to a blender/food processor and blend briefly until you get a spreadable pate. You will probably have to wipe the sides with a spatula a couple of times to make sure all the ingredients are combined.

    Transfer to ramekins to serve individually or to a tub and store in the fridge. Best served with toasted sourdough or gluten free bread.

Video

Notes

Tip: I used a jar of roasted mixed peppers but you can make your own. Wash, halve, de-seed and coat in a little oil. Roast for 20-25 minutes 200oC/392oF. Allow to cool before blending. You can serve the pate straight away but the flavours develop while you refrigerate it for a few hours or overnight.

Chocolate Chip Muffins

Intro: This is an easy muffin recipe which gives you fluffy and delicious muffins. I made mine with wholemeal flour to keep them healthy-ish.
Course: sweet treat
Keyword: vegan muffins
Servings: 6 Muffins

Ingredients

  • 1 banana ripe
  • 1 tsp vanilla extract
  • 3/4 cup plant milk
  • 1/4 cup maple syrup or use date, agave syrup.
  • 2 tbsp cacao powder
  • Pinch of pink/sea salt
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup chocolate chips
  • 120 g plain flour I used wholemeal

Instructions

  • Preheat oven to 180oC/356oF
    To a blender/food processor add the banana, milk, vanilla and syrup. Blend until you have a thick lump free cream. If you don't have a blender mash the banana then mix the rest of the ingredients by hand.
    Add the flour, salt, cinnamon, baking powder, soda and cacao. Blend again until combined.
    Grease/line a muffin tin and pour in the mixture to the top of each well.
    Bake for 20-25 minutes until firm.
    Leave to cool for 30 minutes before removing from the tin as they can fall apart.

Video

Notes

Tip: Best to use muffin cases in the tin as some of my muffins fell apart. Why not add nuts, dried fruit or white chocolate chips.

Blue Sheese, Spinach & Walnut Gnocchi

One of the excuses that people use not to go vegan is they'd miss cheese. There are really good dairy free cheeses available and if you like blue cheese you'll love this recipe. Creamy and a strong blue cheese taste. I guarantee you'd think it wasn't vegan. Using English Blue Sheese (highly recommended).
Course: Appetizer, lunch, Main Course
Keyword: dairy free, vegan blue cheese
Servings: 2 people

Ingredients

  • 250 g gnocchi cooked and drained
  • 1 medium onion chopped
  • 1 clove garlic minced/chopped
  • 2 tbsp nutritional yeast
  • 1/2 tsp English mustard
  • Pinch of sea/pink salt
  • 150 g baby spinach washed
  • 200 ml vegan cream I used Alpro soya cream
  • Season with black pepper
  • 25 g vegan blue cheese Grated (+ extra for the top)
  • Handful of chopped walnuts + extra to sprinkle on top.

Instructions

  • Bring a pan of water to the boil while you prepare the sauce.
    Fry the onion and garlic in a little oil until softened. Pour in the cream, mustard, nutritional yeast, salt and pepper. Simmer for a few minutes.
    Add the gnocchi to the boiling water and follow cooking instructions.
    Add the spinach, walnuts, Sheese and cooked gnocchi to the cream sauce. Stir until combined then pour into an oven proof dish, sprinkle with a little more Sheese and walnuts.
    Bake for 20-25 minutes. Serve with salad and garlic bread.

Notes

TIP: You can use cashew, soya, coconut, or any vegan cream (not a sweetened one) 

Tangy Vegan Koftas

A great summer recipe that you can pop on the BBQ.
Course: Appetizer, lunch, Main Course, Side Dish
Cuisine: Indian
Keyword: bbq, kofta
Servings: 6 koftas

Equipment

  • Kebab skewers (if using wooden skewers soak in water to prevent burning)

Ingredients

  • 1 pack Meatless Farm mince or Naturli mince both available from Sainsburys. Or use Linda McCartney sausages.
  • 25 g chopped coriander
  • generous pinch of pink/sea salt
  • black pepper - to season
  • 2 cloves garlic minced
  • 1 medium red onion chopped
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 cup breadcrumbs (homemade or shop bought) I make my own by blending wholemeal bread in my food processor until I have crumbs.
  • 1 tbsp olive oil
  • juice from one squeezed lemon

Instructions

  • Mix all the ingredients together in a large bowl. Let the mince mix sit in the fridge (covered) overnight or at least one hour to soak up the flavours.
    Shape 6 koftas around the skewers. Press the mix firmly around the skewers to stop them crumbling when cooking.
    Cook on the BBQ for 15-20 minutes (turning occasionally) until golden brown.
    Alternatively fry in a little oil for ten minutes. Turning to cook eat side.
    Bake in the oven 180C for 20 minutes.
    Serve with vegan sour cream or dairy-free plain yoghurt.

Video

Carbonara

This is one of the first things I made when I went vegan. I remember thinking how creamy it was but obviously contains no dairy or egg. Using wholegrain spaghetti keeps it healthy with extra fibre and nutrients. This dish is packed with flavours and contains b12, protein and yet is low in saturated fat and no cholesterol. Ready in 15-20 minutes.
Course: lunch, Main Course
Keyword: dairy free, egg free, vegan carbonara

Ingredients

  • 1 medium onion finely chopped
  • 2 cloves garlic minced/chopped
  • 2-3 rashers of vegan bacon
  • 3 tbsp nutritional yeast
  • 1/2 tsp English mustard
  • generous pinch of pink/sea salt
  • pinch of black salt optional
  • black pepper
  • 1/2 tsp smoked paprika
  • 30 g vegan cheese (mature) grated
  • 1 cup soya cream or use oat, coconut cashew cream
  • 1/2 cup frozen peas
  • spaghetti enough for each person (see pack guidelines)

Instructions

  • Prepare the pasta in a saucepan and allow to cook while you're making the sauce.
    Heat 1 tbsp oil in a large frying pan on a medium heat. Add the chopped onion and fry for 3-4 minutes to soften.
    Add the garlic and stir in. Now add the sliced 'bacon' and cook for a couple of minutes. Stir in the frozen peas and cook for a couple more minutes.
    Pour in the cream, mustard, nutritional yeast, salt, pepper & paprika. Simmer for 2-3 minutes stirring occasionally.
    Add the cheese and give it a good stir. Add the black salt (optional) and one final mix.
    Drain the cooked pasta and add to the sauce. Coat the pasta in the sauce and it's ready to serve.
    I love to add a little grated Parmesan (Violife), fresh parley and a pinch of paprika. Serve as it comes or with garlic bread. Enjoy!

Video

Notes

TIP: Like most of my recipes this is a versatile dish and you can use any cream (oat, soya, cashew or coconut). I like to add a pinch of black salt at the end to add a little egg flavour. There are many vegan bacon products available but you can also use Quorn ham, tofu or tempeh.

Easy Chocolate Truffles

Many people believe when you go vegan you give up creamy chocolate treats like truffles. I thought I'd make my own and keep it simple so you can copy the recipe. Rich, creamy and VERY moorish!
Course: Dessert, sweet treat
Keyword: dairy free, vegan chocolate

Ingredients

  • 1 cup coconut cream see tips for getting cream from a can of coconut milk.
  • 1 tsp vanilla extract
  • pinch of sea/pink salt
  • 450 g dark chocolate
  • cocoa powder

Instructions

  • On a very low heat warm the cream, vanilla extract and add the salt. When the cream it hot add the chocolate (break into smaller pieces) and keep stirring until melted.
    Pour into a bowl and allow to cool for about 20 minutes. Pop in the fridge for around 4-5 hours (or overnight) until its set.
    using a tablespoon scoop out some of the chocolate and roll into a ball. Roll in cocoa powder and set aside. Repeat until you have no truffle mix left. Store in the fridge for up to a week. Enjoy!

Video

Notes

TIP: Be sure to heat the coconut cream and chocolate on a low heat. I used the lowest setting. The cheapest way to get coconut cream is to chill a can of coconut milk in the fridge for several hours. Open the tin a pour out the water. Just the cream will be left. Why not add orange or mint oil? A shot of coffee? Once set you can freeze then coat in melted chocolate for a crisp shell and soft truffle inside.

Chilli Non Carne with Dark Chocolate & Pear

This is a recipe from The Meatless Farm who kindly sent me the ingredients to make this meal using their mince. I've adjusted a few ingredients to match my tastes (not too much chilli) and I decided to add dark chocolate and a chopped pear to spice things up a bit. The sweetness of the chocolate complements the chilli and the pear gives a sweet cooling element to the spices in the chilli.
Course: Main Course
Keyword: chilli, chilli non carne, vegan chilli

Ingredients

  • 200 g vegan mince (I used Meatless Farm) Or use soya mince/lentils.
  • 2 tbsp olive oil to fry
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 2 sticks celery - sliced optional
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 tsp ground coriander
  • season with salt and pepper
  • 1 tbsp flour I used wholemeal
  • 150 ml vegetable stock
  • 200 g red kidney beans
  • 200g chopped tomatoes
  • 1 bay leaf
  • 1 pear - cored and chopped optional
  • 2-3 squares dark chocolate
  • 2 tbsp tomato puree

Instructions

  • Heat the oil in a frying pan and fry the onion for 3-4 minutes to soften. Add the mince and cook for a few minutes until it's brown.
    Add the garlic, chilli powder, cumin, coriander, salt and pepper. Stir together to coat the ingredients.
    Sprinkle over the flour then mix together.
    Pour in the stock stirring continuously to avoid lumps.
    Now add the chopped tomatoes, celery, pear, kidney beans, bay leaf & tomato puree. Stir everything together then add the oregano. Mix and cover on a low heat to simmer for ten minutes.
    After 10 minutes add the chocolate, mix in and cover for another ten minutes. One final stir and it's ready to serve.
    Best with rice, fresh bread and vegan sour cream. Enjoy!

Video

Notes

TIP: This dish serves 2-3 but just double the ingredients to serve more and you can freeze it for another time. Instead of pear just leave it out or try a cooking apple.

Fruit Cake (Christmas Cake)

This is a recipe taken from Animal Aids recipe page. It's a healthy, hearty wholegrain cake that can be eaten straight away or feed it alcohol/tea for a few weeks for the perfect Christmas cake.
Course: Dessert
Keyword: christmas cake, fruit cake, vegan cake
Servings: 12 slices

Ingredients

  • 450 g wholemeal flour
  • 5 tsp baking powder
  • 450 g mixed dried fruit
  • 100 g chopped mixed nuts
  • 2 tsp vanilla extract
  • 2 tbsp molasses Or coconut sugar
  • generous pinch of sea/pink salt
  • 425 ml vegan sweet sherry or use plant milk
  • 160 ml vegetable oil
  • 2 tsp ground mixed spice

Instructions

  • Preheat the oven to 150oC/302oF
    In a large mixing bowl add the dry ingredients (flour, baking powder, spices, salt, nuts, dried fruit & sugar). Mix until all ingredients are combined.
    Pour in the sherry/milk, vanilla and oil into the dry mix and stir together until you have your cake mix.
    Line an 8" cake tin with parchment paper and oil the sides. Pour in the mix and press down so the mixture is divided equally.
    Pop into the oven and let it bake for 2 hours. After an hour and a half you might want to check the cake isn't burning. If the top is starting to burn cover with tin foil.
    Remove the cake from the oven and allow to cool on a wire rack for a few hours. If using a loose base tin you can remove the tin after an hour so it cools sooner.
    Best served with a cup of tea or glass of wine.

Notes

TIP: If you don't want to use alcohol why not use plant milk instead. The cake can dry out quickly if not stored correctly. Wrap in parchment paper and then in foil. Store it an air tight container. If you want to make a Christmas cake look up (google) tips on feeding the cake with alcohol or tea.

Orange & Pistachio Mini Cheesecakes

I'm well known for my cheesecakes and wanted to make something a little different than my usual chocolate based recipes. These are raw, gluten free and a cute little dessert to serve to your guests.
Course: Dessert
Keyword: cheesecake, dairy free, orange cheesecake, pistachio
Servings: 6 cheesecakes

Ingredients

Base

  • 100 g nuts I used mixed nuts
  • 2 tbsp syrup I used date nectar
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • pinch of sea/pink salt

Filling

  • 150 g cashews (raw unsalted) Soak overnight or for 30 minutes in just boiled water. Drain before use.
  • 1 tsp vanilla extract
  • 100 ml coconut oil melted
  • 1/4 cup syrup I used maple for the filling
  • 1 large orange juiced and the zest
  • 1/4 tsp spirulina Gives green colour. Optional
  • 2 tbsp chopped pistachios

Instructions

Base

  • To a food processor/blender add the nuts and salt. Blend until the nuts resemble large breadcrumbs. Now add the syrup, vanilla and oil. Blend again until all the ingredients are combined.
    Using mini loose bottom tins add about 2 tsp of the mixture and press down with a spoon or shot glass. Set aside while you make the topping.

Filling

  • Drain the cashews and them to a blender. Also add the orange juice, oil, syrup, vanilla and spirulina (do not use too much or the cheesecakes will be dark green).
    Blend until you have a thick, lump free cream. This may take a few minutes depending on your blender. Scrape the sides and blend again if you have any lumps.
    Stir in the zest and chopped nuts. Now pour equally into each tin over the base. Freeze for at least two hours to set.
    Remove from the tins while still frozen so they keep their shape. Store in the fridge.
    I decorated mine with dried orange, whole pistachios and a sprinkle of cinnamon. Enjoy!

Video

Notes

TIP: Let the cheesecakes freeze for 2 hours (minimum) and then remove from the tins. If you try and remove them when they're defrosted they don't come out as well. I made 6 mini cheesecakes but you can put the ingredients into a large 6/7" tin to make one. I always use a loose base tin to make it easier to remove the cheesecake.

Chocolate Mousse (aquafaba)

I already have a couple of chocolate mousse recipes on my channel but none using aquafaba (chickpea water). This recipe is light and fluffy, great for a dinner party.
Course: Dessert
Keyword: chocolate mousse, dairy free, egg free, vegan mousse

Ingredients

  • 3/4 cup aquafaba (chickpea water) unsalted
  • 2 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • 1 tbsp plant milk
  • 2 tbsp coconut sugar or sweetener of your choice
  • handful of cacao nibs/chocolate drops
  • pinch of pink/sea salt
  • 200 g dark chocolate

Instructions

  • Drain the liquid from the chickpeas. This should be about 3/4 - 1/2 cup of liquid. Add to a large bowl with the cream of tartar. Whisk for 5 minutes continuously until its thick and fluffy.
    Add the sugar. Whisk for another 5 minutes until the aquafaba forms stiff peaks.
    Malt the chocolate in a bain marie or slowly in a microwave (10-15 seconds then mix, repeat until melted).
    Pour into the aquafaba and add the milk. Fold them together to form a thick mousse. Its important to fold as mixing will knock the bubbles out of the mousse. Add a handful of cacao nibs or chocolate drops. Fold in then spoon into ramekins.
    Sprinkle the top with nibs/drops and refrigerate for 1 hour (minimum). Serve straight from the fridge. Enjoy!

Video

Notes

TIP: Use unsalted aquafaba. I served it into two lager bowls but this could easily serve 4 into smaller ramekins. Use dark chocolate as I found the milk chocolate version wasn't as rich.

Cream of Tomato Soup with Mixed Beans

This is an easy, cheap yet rewarding recipe that's great served as a starter or main course. Creamy and rich this soup is a winter warmer and goes perfectly with fresh bread.
Course: Appetizer, lunch, Main Course, Soup
Keyword: dairy free, tomato soup

Ingredients

  • 2 500g packs of passata 2 tins of chopped tomatoes
  • 1 tin mixed beans drained
  • 2 medium onions finely chopped
  • 1 veg stock cube
  • 2 cloves garlic minced
  • 250 ml soya cream or use Oatly or coconut cream
  • 1 tbsp coconut sugar or sugar of your choice
  • 2 tbsp tomato puree
  • 1/2 tsp pink/sea salt
  • 1 tsp sage
  • 1 tsp basil
  • season with black pepper I like a lot.

Instructions

  • Serves 4-5.
    To a pan on a medium head add 2 tbsp of oil (I use olive) and fry the onions for 3-4 minutes until they are soft and translucent. Add the garlic and heat for a minute then pour in the passata, herbs, salt, pepper and add the stock cube. Keep mixing the soup to combine the ingredients (you want it hot enough to simmer).
    Pour in the cream (save a little to decorate the top) and add the drained mixed beans. Mix together then add the sugar and tomato puree.
    Turn down the heat and simmer for 10 minutes. Serve with a drizzle or cream and fresh basil. Enjoy!

Video

Notes

TIP: Chop the onion finely so it cooks faster and leaves the soup with a smoother texture. I used passata but you can use tomato juice or chopped tomatoes. If using chopped tomatoes you'll need to blend them first to a fine liquid. If you want a traditional cream of tomato soup leave out the beans.

Wholegrain Fruit Crumble

This is a great dessert to have after a roast dinner or in Autumn/Winter. My version uses wholegrains and no refined sugars. So healthy you can have it for breakfast (which I did). With added spices and dried mixed fruit it gives the crumble a Christmas/Winter taste.
Course: Dessert
Keyword: apple crumble, wholegrains

Ingredients

Filling

  • 2 Bramley apples (peel if you wish) cored & sliced thinly
  • 1 pear cored & thinly sliced
  • 50 g mixed dried fruit
  • 75 g raspberries
  • 1 tsp mixed spices 1/2 tsp on each of the two layers

Crumble

  • 80 g vegan spread or coconut oil
  • 100 g wholemeal flour
  • 1 tsp mixed spices
  • 50 g coconut sugar (gives caramel taste) or sweetener of your choice
  • 70 g oats
  • pinch of pink/sea salt

Instructions

Filling

  • Preheat oven to 180oC/355oF.
    Brush an oven proof dish with a little of the vegan spread and set to one side.
    Core the apples and pear then cut into thin slices. I like to leave the skins on but you can remove them. Layer the dish with half the apple, pear, mixed fruit and raspberries. Sprinkle with 1 tbsp sugar (I used coconut) and 1/2 tsp mixed spices.
    Repeat with another layer then set to one side.

Crumble

  • In a mixing bowl add the flour, oats, sugar, salt, spices and spread. Mix together then use your hands to rub the spread into the dry mix. Pour over the fruit and press down gently.
    Bake for 40-45 minutes making sure the top doesn't burn. If it starts to burn cover with tin foil. I like to slow bake the crumble so the fruit steams to cook. To check if it's ready push a kebab/think knife into the centre and it should easily go through. If the fruit is too firm turn down the heat a little and bake for another 5-10 minutes.
    Enjoy with non dairy cream, custard or ice cream.

Video

Notes

TIP: I used ready mixed spices (nutmeg, ginger, cinnamon, cassia, coriander seeds, caraway and clove) but normally I'd use a mix of cinnamon, ginger and nutmeg. You can use as much or as little as you'd like depending on your preference.

Cranberry, Cheese & Sausage Parcel

One time I was cooking a roast dinner & hadn't thought about what I'd serve with the veg. With the ingredients I had in the fridge I created this really simple & quick recipe. My guests loved it & thought I'd spent ages making it. This is great for when you don't have a lot of time but want something impressive to serve.
Course: Appetizer, Main Course, Side Dish
Keyword: sausage parcel, vegan christmas
Servings: 2 people

Ingredients

  • 2 squares vegan puff pastry Buy the one made with oil not butter
  • 2 tbsp cranberry sauce
  • 2 sausages I used Linda McCartney
  • 2 cubes cheese

Instructions

  • Let the pastry sit at room temperature for 20 minutes so it's easier to mold.
    Cut out two (or more, depending on servings) squares of pastry (approx 14-15cm square). Put 1 tbsp of cranberry sauce in the centre. Roll a sausage into a ball & place on top of the cranberry. Cut a small piece of cheese and place on top of the sausage.
    Like a parcel bring the corners together (see video) and pinch to seal. It should end up looking a bit like a pyramid. Pop on a greased baking tray. Brush with plant milk and bake for 15-20 minutes until golden brown.
    I like to serve with gravy but they're great on their own. Enjoy!

Video

Notes

TIP: Let the sausages defrost or cook for 1 minute in the microwave. Make sure the edges of the pastry are pinched and sealed together or you'll find the sauce leaks out.

Chocolate Chilli & Brandy Pudding

With Christmas fast approaching this is a show stopping dessert to serve on Christmas day. Rich, creamy with a hit of brandy then a kick of chilli.
Course: Dessert
Keyword: chocolate pudding, christmas

Ingredients

Filling

  • 150 g cashews unsalted-soaked-drained (soak overnight or 30 minutes in just boiled water)
  • 200 g dark chocolate
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 3/4 cup plant milk
  • 40 ml brandy optional
  • 1/2 tsp chilli powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 cup agave/maple/fruit syrup
  • pinch of pink/sea salt

Base

  • 100 g vegan biscuits
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 tbsp maple/agave syrup

Instructions

Cream effect on top

  • The best way to get the look of cream on top is to melt white chocolate and let it sit for a minute to cool. Make sure the pudding is still slightly frozen as it will set the chocolate as it pours down the sides. Mix the chocolate and pour into the centre. Do this slowly or it can look messy. Using the back of a spoon move the chocolate to the sides so it runs down slowly.

Filling

  • Pour the drained cashews into a blender and add the milk, vanilla, lemon juice and syrup. Blend until you have no lumps. This can take a few minutes depending on your blender.

    Melt the chocolate in a bain marie or gently in the microwave and pour into the cashew cream. Add the brandy and blend for a minute. Give the blender cup a shake (or wipe down the sides) and add the chilli, ginger, salt and cinnamon. Blend again until all the ingredients are combined.

    Using a bowl (check the size and capacity) line it with clingfilm. Pour in the chocolate mix and gently shake/tap the sides to remove any air bubbles. Pop in the freezer for at least 3 hours. I left mine overnight. You need it to be semi frozen to add the base.

Base

  • Blend the biscuits to crumbs then add the oil, syrup and vanilla. Blend again until all ingredients are combined.

    Remove the pudding from the freezer and cover the bottom with the crumb mix and press down firmly to create a base. Pop back in the freezer for an hour to set.

    When you're ready to serve your pudding let it sit at room temperature for 20 minutes to defrost slightly. This will help it come away from the bowl. Place a plate over the bowl and turn upside down. Tap the sides and shake until the pudding comes free from the bowl. Remove the clingfilm.

    To get the dripping cream look melt (50g) white chocolate and let it sit for a minute to cool. Make sure the pudding is still slightly frozen as it will set the chocolate as it pours down the sides. Mix the chocolate and pour into the centre. Do this slowly or it can look messy. Using the back of a spoon move the chocolate to the sides so it runs down slowly. Allow the chocolate to set and the pudding to fully defrost for 20 minutes at room temperature. Decorate with holly and red berries.

Video

Notes

TIP. Line a bowl with clingfilm to make it easier to remove. I let mine sit for 15 minutes before tipping upside down onto a plate.

Spiced Bread Pudding (Wholemeal Bread)

Bread pudding is a great dessert for the colder months as it's wholesome and filling. Traditionally you'd use white bread (which you still can) but I like to wholemeal as it's healthier. You get a malty taste using wholemeal. This is a great recipe for Christmas because of the mixed dried fruit and spices. Serve hot with non dairy cream.
Course: Dessert
Keyword: bread pudding, christmas, dairy free, egg free, winter

Ingredients

  • 400 ml coconut milk 1 tin - shake before opening
  • 150 ml plant milk I used soya for its creamy taste
  • vegan butter/spread
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 50 g mixed dried fruit
  • handful of flaked almonds
  • pinch of sea/pink salt
  • 4 tbsp agave/maple/fruit syrup
  • 1 tsp vanilla extract
  • 12 slices bread remove crusts

Instructions

  • Preheat oven to 180oC/355oF. Serves 4-6
    In jug mix the milks, spices, salt, vanilla and syrup (it doesn't matter if it doesn't mix together fully). Set aside then spread each slice of bread with butter and cut in half.
    Using a medium sized oven proof dish coat with the spread (stops it sticking) then layer the dish with half the slices of bread. Sprinkle over half the almonds and dried fruit. Pour over half the milky mix and repeat with another layer.
    Using your hand or the back of a spoon gently press down the bread so it soaks up the liquid.
    Pop in the oven for 30 minutes or until golden brown. Serve straight away with custard, cream or ice cream.

Video

Notes

TIP: Don't worry too much about buttering the bread evenly. Why not soak the dried fruit in a little brandy overnight for a alcoholic kick. If you have black salt add a pinch to the milk mix for a traditional eggy taste.

Toad in the Hole (Spelt with Onion & Rosemary) & (Traditional)

I've not had toad in the hole (sausages in batter) since I went vegan. While looking for recipes I realised there aren't many and the ones that exist weren't very good. So, I created my own recipe. Originally I made the spelt recipe but it didn't look like a traditional toad in the hole. The taste and smell were incredible but I wanted it to rise and not look so dark. By experimenting with different ingredients I found out using white flour helps it rise. You can choose your favourite.
Course: Main Course
Keyword: egg free, toad in the hole, vegan toad in hole
Servings: 2 people

Equipment

  • Medium oven proof dish

Ingredients

Spelt with Onion & Rosemary

  • 3 sausages I used Meatless Farm (Sainsburys)
  • 100 g spelt flour
  • 30 g gram flour chickpea flour
  • 2 tsp baking powder
  • 1 tbsp rosemary
  • 1 medium onion chopped
  • 1/2 tsp black salt gives egg taste
  • 100 ml aquafaba chickpea water
  • Veg oil

Traditional Version

  • 3 sausages
  • 100 g self raising white flour
  • 30 g gram flour
  • 1 tsp baking powder
  • 1/2 tsp black salt
  • 100 ml aquafaba
  • 250 ml plant milk unsweetened

Instructions

  • Preheat oven to 220oC/428oF. Serves 3-4

    Both versions use the same method.
    Make sure your oven is preheated to the temperature. In a medium sized oven dish pour in some oil just covering the bottom and place in the oven for ten minutes. It's very important the oil in the dish is smoking hot so that the batter cooks properly.

    While the oil is heating pour the milk and aquafaba into a large bowl and whisk for a couple of minutes until fluffy. Sift in the flours and baking powder. Add the salt (rosemary & pepper optional) and whisk until you have a batter.

    Take care removing the dish from the oven and work as fast as you can to get the ingredients back in the oven. Add the sausages (onion optional) and pour over the batter to just cover the sausages. Do not use too much batter or the sausages will be hidden under the batter when it rises.

    Pop back in the oven and bake for ten minutes. After ten minutes turn down the heat to 200oC/392oF and bake for a further 15-20 minutes until golden brown. Serve with your favourite veg and lots of gravy.

Video

Notes

TIP: Its important to get the oil smoking hot when you add the ingredients. The heat helps the batter rise. Be careful as it's VERY hot! My traditional recipe batter raised and covered the sausages. I got a spoon and moved the batter away from the sausages exposing them. When the dish comes out of the oven the batter will shrink slightly.

Triple Chocolate Cheesecake

This recipe has been extremely popular so it's only fair I share it. While the video may look complicated once you have soaked the cashews overnight and the bits where you leave the layers to set in the freezer its actually really easy. This cheesecake is not only stunning and you'd never guess it was dairy free but its absolutely delicious. Not as healthy as my other creations but miles healthier than a regular cheesecake that is full of saturated fat and sugar. My cruelty free version is full of plant goodness, protein, fiber and is gluten free.
Course: Dessert
Keyword: triple chocolate cheesecake, vegan cheesecake
Servings: 8 slices

Ingredients

Base

  • 150 g almonds raw - unsalted
  • 6 dates pitted & soaked in water - drained
  • 1/2 tsp pink/sea salt
  • 1 tbsp coconut oil
  • 1 tbsp coconut sugar or sugar or your choice

Dark chocolate layer

  • 100 g dark chocolate melted
  • 160 g pre-soaked cashews drained
  • 2 tbsp maple/date/agave syrup
  • 1/4 cup plant milk
  • 1 tsp vanilla extract

White chocolate layer

  • 160 g pre soaked cashews - drained
  • 1/4 cup plant milk
  • 1/2 tsp vanilla extract
  • 100 g vegan white chocolate

Milk chocolate later

  • 160 g pre soaked cashews - drained
  • 1/4 cup plant milk
  • 100 g vegan milk chocolate

Instructions

Prep

  • 300g of unsalted raw cashews. Soak overnight in water or for 1/2 hour in just boiled water. Drain before you use them. Divide into 3 equal portions (160g approx per layer)

Base

  • Blend all the ingredients in a food processor until you have a sticky crumb like mixture. Press firmly into a 6/7” loose base cake tin. Use a spoon to start and then the bottom of a glass to get an even finish. Set aside in the freezer to let it set quicker.

Method for all three layers

  • Add the cashews, milk, vanilla and syrup into a blender and blend for a few minutes until you have a lump free cream. If you have trouble with the mixture being too thick to blend add a little more milk. Melt the dark chocolate and add it to the cream. Blend again until combined. Pour over the base and tap the sides gently of the tin to get an even level layer. Make sure the sides of the tin above the dark chocolate are clear or it will effect the look of the finished cake. Pop in the freezer for 45 minutes to set.

White chocolate layer

  • Repeat as you did with the dark chocolate layer, adding the the melted white chocolate after you have blended the cashews and milk. Pour over the semi frozen dark chocolate layer and pop back in the freezer for 30-45 minutes.

Milk chocolate layer

  • Repeat as you did with the first 2 layers. Pop in the freezer for at least an hour to help everything set. Remove from the freezer 20-30 minutes before serving and let it defrost at room temperature. The cheesecake sets really well once removed from the freezer and can be stored in the fridge for up to a week. Decorate with grated chocolate and a drizzle of melted chocolate.

Video

Notes

TIP. I like my recipes to be quick and easy so often find short cuts but with this recipe you must let the cashews soak for a good few hours or overnight to get a really creamy texture.

Avocado & Chickpea Gratin

When I was in Spain a few years ago my favourite dish at a popular restaurant was avocado gratin. This was before I was vegan. I wanted to recreate the dish and this is incredibly similar and delicious. I added chickpeas for fiber and protein and by using wholemeal or gluten free flour it's far more healthier. This dish could serve two as part of a main course or starter but I decided to treat myself and eat the lot.
Course: Appetizer, lunch, Main Course, Side Dish
Keyword: avocado gratin

Ingredients

  • 1 medium-large avocado - cut in half & de-stoned 1 per person
  • 1 tbsp tomato puree
  • 1 tin chickpeas drained
  • generous pinch of pink/sea salt
  • 1 clove garlic chopped
  • 2 tbsp nutritional yeast
  • 30 g vegan cheese extra to grate on top
  • 50 g wholemeal flour or gluten free flour
  • black pepper to taste
  • 40 g vegan butter/spread
  • 435 ml plant milk unsweetened

Instructions

  • Preheat oven 200ºC/392ºF

    In a saucepan on a medium heat add the flour, butter, salt, pepper, milk and nutritional yeast. Whisk for a minute until combined. Now add the cheese and whisk again. Add the tomato puree and turn up the heat whisking continuously until you have a thick, creamy, lump free sauce. Turn off the heat and in an oven dish pour in the chickpeas, add the avocado and sprinkle with garlic. Pour over the sauce and top with a generous helping of grated cheese. I like a lot of black pepper so added more before popping in the middle of a preheated oven for 20 minutes.

    The dish and contents will be very hot so take care. Serve straight from the dish or with vegetables on the side like I did.

Video

Notes

TIP: If the sauce seems a little thick just add a dash of water or more milk and whisk in until you get the desired result.

Protein & Chocolate Waffles (Gluten Free)

Waffles seem like a naughty rare treat for breakfast but my versions are made with gluten free or wholemeal flour, protein and no added sugar (sweeten with maple syrup, fruit and yoghurt). They're easy to prepare and so filling. Why not make a large batch and freeze them. The great thing about this recipe is you can make 2 chocolate and 2 protein waffles or adjust the ingredients and have 4 of the same. Also add maple syrup if you have a sweet tooth or extra protein if you're a gym goer. You can use a waffle maker but I'm using a silicone mold from amazon. It was around £4 and is brilliant.
Course: Breakfast, lunch
Keyword: gluten free waffle, protein waffle, vegan waffle, waffle
Servings: 4 waffles

Ingredients

Protein Waffles

  • 1 cup gluten free flour I like brown rice flour
  • 1/2 tsp vanilla extract
  • 3/4 cup plant milk
  • pinch of sea/pink salt
  • 1 tbsp sultanas or dried fruit of your choice
  • 1 tbsp protein powder
  • 1 tsp oil I like avocado or coconut
  • generous pinch of cinnamon

Chocolate Waffles

  • 1/2 cup gluten free flour
  • 1/2 tsp vanilla extract
  • 1 tbsp chia seeds
  • pinch of sea/pink salt
  • 1 tbsp cacao/cocoa powder
  • 3/4 cup plant milk
  • 1/2 tsp baking powder
  • 1 tsp oil

Instructions

Protein Waffles

  • Method
    Put all the dry ingredients and sultanas in a jug and whisk together. Add the oil, milk and vanilla and whisk until combined, if the batter is too thick add a little more milk. Pour into 2 molds and prepare the chocolate batter.

Chocolate Waffle

    Add all dry ingredients, add extra protein powder if you wish. Whisk together then add the wet ingredients and whisk again. Pour into other half of mold and bake in the centre of the oven for 15 minutes.

      Video

      Notes

      TIP: Grease mould before pouring in batter to stop waffles sticking.

      Chocolate Orange & Ginger Tart

      I've done lots of savory recipes for my roast dinner collection. So, Now this is the first one for desserts. Its an easy recipe to make and requires no baking. This is so smooth and rich and would be great for Thanksgiving/Christmas or anytime.

      I've done lots of savory recipes for my roast dinner collection. So, Now this is the first one for desserts. Its an easy recipe to make and requires no baking. This is so smooth and rich and would be great for Thanksgiving/Christmas or anytime.
      Course: Dessert
      Keyword: dairy free, vegan chocolate, vegan christmas, vegan tart

      Ingredients

      Crust

      • 300 g vegan ginger nut biscuits
      • 3 tbsp coconut oil
      • 2 tbsp cacao/cocoa powder

      Filling

      • 1 tbsp orange oil
      • 230 g vegan chocolate dark or milk
      • 220 ml coconut cream
      • pinch of sea/pink salt

      Instructions

      Crust

      • Place the biscuits and cacao in a blender and blend until you have crumbs. Add the (liquid) coconut oil and blend until combined.

        Pour into you tin and press down firmly with your fingers creating a crust with a dip in the centre for the filling. Pop in the fridge while you prepare the filling.

        Place the biscuits and cacao in a blender and blend until you have crumbs. Add the (liquid) coconut oil and blend until combined.

        Pour into you tin and press down firmly with your fingers creating a crust with a dip in the centre for the filling. Pop in the fridge while you prepare the filling.

      Filling

      • Pour the cream into a saucepan, add the salt and turn the heat on low. Stir until it starts to simmer. Add the orange oil and stir together. Melt the chocolate in the microwave or break into chunks and add to the cream. Keep stirring until you have a chocolate sauce.

        Get your crust from the fridge and gently pour in the chocolate. Give the tin a gentle shake/tap to remove any bubbles. Pop in the fridge for 4 hours to set.

        Enjoy!

        Pour the cream into a saucepan, add the salt and turn the heat on low. Stir until it starts to simmer. Add the orange oil and stir together. Melt the chocolate in the microwave or break into chunks and add to the cream. Keep stirring until you have a chocolate sauce.

        Get your crust from the fridge and gently pour in the chocolate. Give the tin a gentle shake/tap to remove any bubbles. Pop in the fridge for 4 hours to set.

        Enjoy!

      Video

      Notes

      TIP: I used a long tin 14"x5" but you can use a round flan tin if you wish. I always use a loose based tin to make it easier to remove the tart. When you press the crumbs into the tin use your fingers to create the crust so the filling has a well to pour into. I melted the chocolate before putting into the cream but you can add chopped chocolate directly into the cream and melt on a very low heat.

      Maple Syrup & Rosemary Glazed Parsnips

      I love a roast dinner so decided to put together a set of videos showing how I make each part. These parsnips are are slightly sweet and the rosemary brings out the flavours. The sightly caramelized taste means they'll stand out when served with your roast dinner. No need to use honey.
      Course: Main Course, Side Dish
      Keyword: maple parsnips, roast parsnips, vegan christmas

      Ingredients

      • 4 large parsnips peeled and cut in half
      • 2 tbsp maple syrup
      • pinch of pink/sea salt
      • 1 tbsp rosemary
      • vegetable oil

      Instructions

      • Preheat oven to 200oC/392oF. Serves 3-4

        Peel the parsnips and cut off the ends. Slice in half and boil with a pinch of salt for 2 minutes.

        While the parsnips boil pour vegetable oil into a roasting tin (just enough to coat the base of the tin) and add the syrup and rosemary. Stir so all the ingredients are combined.

        Drain the parsnips and place them in the tin with the oil. Make sure each parsnip is coated in the glaze.

        Roast for 40 minutes turning halfway through. After 40-45 minutes they will be golden brown. Enjoy!

      Video

      Notes

      TIP: By boiling for 2 minutes it keeps the parsnips soft inside as sometimes they can be dry. Do not boil for more than 2 minutes as they will be too soft.

      'Turkey' & Cranberry Slices

      A traditional roast has the meat as the centre piece. I always worried my roasts lacked the wow factor but now this is a great addition to your roast/Christmas dinner.
      Course: lunch, Main Course, Snack
      Keyword: vegan christmas, vegan roast, vegan turkey

      Ingredients

      • 130 g chickpeas drained
      • 70 g cashews soaked over night in water or 15 minutes in just boiled water. Drain before use.
      • 100 g oat flour I make my own by blending 100g oats in my blender to a fine flour.
      • 50 g dried cranberries
      • 150 ml plant milk unsweetened
      • 120 g vital wheat gluten amazon or health stores
      • 4 tbsp nutritional yeast
      • 4 tbsp olive oil
      • 1 tsp onion powder
      • 1 tsp garlic powder
      • 1/2 tsp pink/sea salt
      • season with black pepper
      • 2 tbsp chicken seasoning available from most supermarkets.

      Instructions

      • To a blender/food processor add the milk, chickpeas, oil and cashews. Blend until you have a creamy liquid. A few small fine lumps are fine, these add to the texture. Add the vital wheat gluten, oat flour, onion & garlic powder, salt, pepper, seasoning and nutritional yeast.

        Blend until the mixture turns to dough. Keep blending for 2-3 minutes. If the mixture is too wet add a little more vital wheat gluten.

        In a large bowl add the cranberries and dough. Kneed the dough so that all the cranberries are combined into the dough. Shape into a small loaf/joint and wrap in parchment paper and then foil.

        Place in a steamer and steam for 1 hour and ten minutes. Serve immediately with lots of gravy.

        Enjoy!

      Video

      Notes

      TIP: Once the joint is steamed you can serve it straight away or cut into slices and shallow fry for a crispier texture. The leftovers will be great for salads or in sandwiches.

      Yorkshire Puddings

      Over the past 3 years as a vegan I've tried and failed to make a Yorkshire pudding that looks and tastes as good as a regular one. Using bits of recipes I've seen online I finally created a Yorkshire pudding that I think is better than the original. Crispy, eggy with a soft centre. I could eat these on their own.
      Course: Main Course
      Keyword: dairy free, egg free, vegan roast, vegan yorkshire puddings, yorkshire puddings

      Ingredients

      • 100 g self-rising flour
      • 30 g gram flour chickpea flour
      • 1 tsp baking powder
      • 250 ml plant milk unsweetened
      • 100 ml aquafaba chickpea water
      • 1/2 tsp black salt needed for egg taste
      • vegetable oil

      Instructions

      • Preheat the oven to 220oC/428oF

        Using a muffin tin pour a little oil (1 tsp approx) into each well. Place in the oven for 10 minutes. It's very important the oil is smoking hot before pouring in the batter.

        To a large bowl add the milk and aquafaba. Whisk for a minute until bubbly. Now, sift in the gram and self-rising flours. Add the salt and whisk for 2 minutes. Pour into a jug ready for the oven.

        Please take care when removing the tin from the oven and place on a heat proof surface.

        The oil should be smoking hot.

        Pour in the batter leaving a slight gap at the top. You need to work fast or the puddings won't rise. Place back in the oven and bake for 10 minutes. Turn the heat down to 190oC/374oF and cook for a further 15-20 minutes until golden brown.

        Enjoy!

      Video

      Notes

      TIP: There's an art to getting the puddings to come out perfectly. You must use a muffin tin and make sure the oil is smoking hot when it comes out the oven. Pour in the batter and get back in the oven as soon as you can. If you spend too much time they won't rise. Mine came out with a peaked centre but they sank once they were removed from the tin. When you take them out the oven you can use a spoon to push the centre in to get the traditional shape.

      Seitan 'Chicken' Stuffed Joint

      I love a roast dinner so decided to put together a set of videos showing how I make each part. This is a showstopper which you can serve up as the centre piece of your roast or Christmas dinner. It's easy to make and can be frozen.
      Course: Main Course
      Keyword: seitan, vegan roast
      Servings: 1 family

      Ingredients

      • 200 g chickpeas drained
      • 100 g oat flour I blend normal oats in the food processor to a fine flour
      • 150 ml plant milk unsweetened
      • 120 g vital wheat gluten amazon or health stores
      • 4 tbsp nutritional yeast
      • 4 tbsp extra virgin olive oil
      • 1 tsp garlic powder
      • 1 tsp onion powder
      • 1 tsp pink/sea salt
      • black pepper
      • 2 tbsp chicken seasoning Most supermarkets sell this
      • 1 pack stuffing mix 170g

      Instructions

      • Prepare your stuffing so it can cool while you make the seitan.

        To your food processor add the milk, chickpeas, vital wheat gluten, oat flour, salt, pepper, onion and garlic powder, nutritional yeast and chicken seasoning.

        Blend for a couple of minutes until all the ingredients are combined. You may have to use a spatula to scrape the sides and reblend. Add a little more vital wheat gluten until it forms a dough. Now add the oil. Blend for 2-3 minutes to help the dough form the meaty textures.

        Roll out flat into parchment paper and fill the centre with the stuffing. Do not overfill. Roll up the sides and seal the seitan around the stuffing.

        Now, wrap tightly (like a parcel) the parchment paper around the joint. Place the parcel on tin foil and wrap again.

        Steam for 1 hour and twenty minutes turning halfway through.

        Serve hot! Why not add the joint in with your roast potatoes and cook for another 20 minutes to bring out the flavours.

        Enjoy!

      Video

      Notes

      TIP: Once steamed you can serve straight away or for a more meaty experience you can roast the joint in a little oil for 20 minutes. With the leftover half I sliced thinly and fried them. I used packet stuffing to make this recipe super easy but when I make another one I'll be making my own stuffing.

      Roast Potatoes

      I love a roast dinner so decided to put together a set of videos showing how I make each part. I was surprised at how many people who don't know how to make roast potatoes or think you can only get them crispy using duck fat. My Mum always uses Maris Piper as the taste is great and they come out super crisp.
      Course: Main Course, Side Dish
      Keyword: cripsy potatoes, roast potatoes

      Ingredients

      • 1 kg Maris Piper potatoes Peeled and cut into smaller pieces
      • vegetable oil
      • generous pinch of pink/sea salt

      Instructions

      • Preheat the oven for 10 minutes. Meanwhile peel the potatoes and cut into smaller chunks. Cover with cold water and bring to the boil. Boil for 5 minutes.

        While the potatoes are boiling pour the oil into a roasting tin (cover the base with oil) then place in the oven.

        Drain the potatoes and put (using tongs) the white potatoes back into the pan you boiled them in. Shake the pan vigorously so the potatoes have a fluffy outer coating.

        The total cooking time for the potatoes is 60 minutes. By coating every 20 minutes it keeps them crisp and full of flavour.

        Carefully remove the hot oil from the oven and add all the potatoes with a generous pinch of salt. Using a large metal spoon coat eat potato in oil. Roast for 20 minutes.

        After 20 minutes coat the potatoes in oil again. Place back into the oven for another 20 minutes.

        After 20 minutes remove and coat for one last time in oil. Pop back in the oven for 20 minutes or until golden brown.

        Carefully remove the cooked potatoes from the oven and using tongs place on a serving dish or plates.

        Turn down the heat a little and any leftover potatoes can go back in the oven to keep hot. Don't be surprised if you or your guests go back for a second or third helping.

        Enjoy with gravy.

      Video

      Notes

      TIP: Don't boil for more than 5 minutes or the potatoes will fall apart. By bashing them around the pan it creates a fluffy potato which absorbs the oil and goes super crispy. I don't bash the sweet potatoes as they won't go crisp.

      Lime & Chilli Tart

      I'm always trying to think up new and unusual recipes. I wanted to make a fully raw superfood treat and this is packed with plant goodness but feels like a naughty treat. With almonds, oats, avocado, turmeric and spirulina this fresh, creamy citrus tart is so good for you and you wouldn't know it was dairy free. I think you'll either love or hate the colours but everyone will LOVE the taste. Great on a warm day with herbal tea or an iced coffee.
      Course: Dessert, sweet treat
      Keyword: chilli, lime tart, vegan tart
      Servings: 8 slices

      Equipment

      • loose base mini tart tins or make one larger one.

      Ingredients

      Base

      • 60 g almonds
      • 60 g oats
      • 1 tsp turmeric
      • 3 tbsp coconut oil melted
      • 2 tbsp coconut sugar or use a sugar of your choice

      Filling

      • 1 large avocado
      • 2 tbsp agave/maple syrup
      • pinch of chilli powder
      • 1 lime juiced + use zest
      • 1 tbsp spirulina/matcha/boabab optional
      • 1 tsp vanilla extract
      • 1 tbsp coconut oil melted

      Instructions

      Base

      • Put the almonds, oats and salt in a food processor and blend until you have small crumbs. Add the turmeric, sugar and oil and blend until full mixed together. The mixture should be sticky and not dry, if it's too dry add a little more oil. Spoon into loose based tart tins and press down firmly. Make sure you press around the sides forming a crust and a well for the topping to sit in. Place in the freezer to set for 20-30 minutes while you prepare the filling.

      Filling

      • Place all the ingredients in a clean blender/food processor and blend for a few minutes until mixed together. You will have to open the blender and stir a couple of times to get it completely combined. Remove the bases from the freezer and spoon an even amount into each tin. Spread flat with the back of a spoon. Pop in the fridge for 45 minutes (minimum) to chill and set. Decorate with a slice of lime.

      Video

      Notes

      TIP: If you don't have spirulina you can use matcha, baobab or cacao. If you don't have small tins use a medium sized one and make one larger tart.

      Cranberry Tea Cakes

      These cranberry spelt tea cakes are amazingly delicious and good for you. Although they take a while from start to finish you can get on with other things while they are rising. Using spelt instead of white flower increases the fiber and nutrients and cranberries give them a unique taste rather than the traditional sultana version.
      Course: Breakfast, Dessert, Snack, sweet treat
      Cuisine: English
      Keyword: spelt, tea cakes
      Servings: 4 tea cakes

      Ingredients

      • 230 g spelt flour or wholemeal, plain, gluten free.
      • 140 ml plant milk
      • 1 tbsp coconut sugar
      • 1 tsp fast acting yeast
      • 1/2 tsp pink/sea salt
      • 1/2 tsp cinnamon
      • generous pinch of ginger
      • pinch of ground cloves I crushed with my blender
      • 50 g dried cranberries

      Instructions

      • Heat the milk in a pan or microwave until its slightly warm (not boiling/simmering) add the sugar, yeast, cinnamon, ginger, cloves and salt and mix together. Let it rest for 10 minutes so the yeast can activate.

        In a large bowl add the flour and make a well in the centre. Pour in the milk mix and stir until it forms and dough ball. On a well floured surface knead the dough for 5 minutes. Roll into a ball and place on an oiled plate, cover with a tea towel and leave in a warm place for 45 minutes until its doubled in size. I left mine in the oven with just the light on (Oven was off).

        Remove the risen dough from the plate and knead for a further two minutes on a well floured surface. Spread out into a circle and pour on the cranberries. Knead for a couple of minutes so the cranberries are mixed into the dough. Cut into 4-5 equal pieces and place spread out on an oiled baking tray. Cover and place back in a warm place for 45 minutes. Mine had risen so much I removed them from the tray and shaped into tea cakes then placed on a non stick baking mat. Cook for 15-20 minutes until slightly brown. Cool on a wire rack for half an hour. Serve with butter, jam, coconut cream and a hot cup of tea.

      Video

      Notes

      TIP: When kneading the dough do so on a well floured surface. You can't see from the video but I had to add extra flour now and then to stop the dough sticking.

      Villionaire Cheesecake

      After my hugely popular triple chocolate cheesecake https://www.youtube.com/watch?v=f473Q... post and one of my other most popular posts was Villionaire (vegan millionaire) shortbread squares https://www.youtube.com/watch?v=JNwie... I thought I'd combine the two. So I bring you Villionaire Cheesecake! A salted healthy wholesome nut and oat base topped with a layer of cashew cream & blended dates, which gives it a rich caramel taste. Topped with milk chocolate. My friends who tried this said it's one of the best things I've ever made. This is a great dessert for a dinner party and your non vegan guests will be fooled by its creaminess into thinking its not vegan.
      Course: Dessert, sweet treat
      Keyword: cheesecake, dairy free, vegan cheesecake, villionare
      Servings: 8 slices

      Equipment

      • loose base tin 6/7"

      Ingredients

      Base

      • 70 g almonds
      • 50 g oats use gluten free if intolerant
      • 2 tbsp coconut oil melted
      • 1/2 tsp pink/sea salt
      • 1 tsp vanilla extract
      • 8 dates (pitted & soaked) Soak in hot water for 15 minutes and drain

      Filling

      • 150 g raw, unsalted cashews - soaked soak overnight or for 1 hour in just boiled water (drain)
      • 100 g dates Pitted, soaked and drained
      • 8 tbsp plant milk
      • 1 tsp vanilla extract
      • 2 tbsp coconut oil
      • 2 tbsp agave/maple syrup
      • 60 g melted vegan white chocolate or coco butter

      Topping

      • 80 g vegan milk chocolate melted
      • 50 ml coconut cream or soya cream

      Instructions

      Base

      • In a food processor add the almonds, oats, sugar and salt and blend until you have fine crumbs. Now add the oil, vanilla and dates. Blend until combined. In a loose based tin 6/7” pour in the mixture and press down firmly with the bottom of a glass. Set aside while you make the cheesecake filling. I put mine in the freezer to set quicker.

      Filling

      • In a blender add the cashews, syrup, vanilla and milk and blend for a few minutes (stirring occasionally) until you have a thick cream with no lumps. If the mixture is too thick to blend add a little more milk. Now add the oil, coco butter/chocolate (melt in the microwave or on the hob) and dates. Blend until fully mixed together. You will probably have to stir in the dates stuck around the edge of the blender a couple of times. Pour over the base and spread out evenly. Tap the sides of the tin gently to remove any air bubbles. Place in the freezer for one hour minimum.

      Topping

      • Melt the chocolate and briskly whisk in the cream. Pour over the frozen cheesecake and pop back in the freezer for at least 3 hours. This will make sure the liquids set and when the cheesecake defrosts it will be soft but not runny. Remove from the freezer and tin half an hour before serving. Store in the fridge for up to a week (covered). When cutting slices I found a knife heated in a glass of boiling water slides through easily and keeps the layers from mixing into each other.

      Video

      Notes

      TIP: I originally made the top with solid chocolate which was difficult to cut unless I used a heated knife so I changed it adding cream to make it softer. When you remove the cheesecake from the freezer allow it to defrost for half an hour outside the fridge and removed from the tin.

      Seitan. Chicken Style Meat

      Saitan (say-tan) A meat substitute that has been used for centuries in China and Japan, where it was developed by Buddhist monks.

      I have to give full credit to The Buddhist Chef for this recipe. I have been using it over the past year and each time I make it I've changed the recipe slightly to suit my tastes. I found by adding mayo gives it a chicken style taste and also makes it smoother. Using chicken seasoning is a great way to give it a Southern style taste. You can get seasoning from the herbs and spices section of most supermarkets. I used Bart chicken season but have also used Asda own version which is very cheap. Although some of the ingredients are a little harder to get hold of they last for ages. The chickpea flour I've have had for at least a year and its still over half full. The cost in the end per seitan portion is way cheaper than buying it in the shops. Everyone who has sampled this mock meat (including meat eaters) has enjoyed it. It's full or protein, low in carbs and packed with flavour.
      Course: lunch, Main Course
      Keyword: mock meat, seitan, vegan chicken

      Ingredients

      • 250 g vital wheat gluten flour Amazon or health stores.
      • 50 g chickpea/gram flour
      • 30 g nutritional yeast
      • 1 tbsp basil, rosemary & parsley or 3 tbsp of mixed herbs
      • 2 tbsp chicken seasoning most are vegan
      • 1 tbsp onion powder
      • 1 tsp garlic powder
      • 1 tbsp tomato ketchup
      • 1/2 cup vegan mayo
      • 375 ml hot water
      • 2 tbsp soy sauce
      • season with pink/sea salt and pepper
      • 2 tbsp vegan Worcestershire sauce Amazon or health stores

      Instructions

      • Method
        Put all the dry ingredients into a bowl and mix together.
        Now in a jug add all the wet ingredients and mix thoroughly. Pour into the flour mix and stir together with a wooden spoon. When it starts to from a dough and is too difficult to mix use your hands and knead for 3-4 minutes.

        Cooking
        You can shape into one big joint or as I prefer, separate into three smaller portions and sometimes freeze one or two portions. Wrap in cling film and steam for 45 minutes. If you don't have a steamer simmer in vegetable stock for the same amount of time (1 hour if cooking as one large serving). If boiling tie the ends of the cling film to stop water getting inside.
        Be careful when handling the hot seitan.
        I like to thinly slice the seitan for sandwiches, roast dinners or cut into strips for stews, pasta and stir-frys.

      Video

      Notes

      TIP: Why not slice for your roast dinner, cut into chucks or strips for a stew or stir fry. Cover in batter or breadcrumbs and you've got chicken nuggets. My partner loves it thinly sliced in a sandwich with salad and vegan mayo. If you like hot food throw in some chilli powder into the ingredients.
      Visit my amazon store for products I use and recommend.

      Cookies - 6 Chocolate Chip & 6 Sultana

      I've got over 100 recipes and not a good recipe for cookies. So, here it is. I made it with wholemeal flour to keep it healthier. This recipe makes 12 large cookies. 6 chocolate chip & 6 sultana. You can halve the ingredients to make 6 of your favourite or double the chocolate chips/sultans to make 12 of your favourite.
      Course: Snack, sweet treat
      Keyword: chocolate cookies, cookies, sweet treats, treats
      Servings: 12 large cookies

      Equipment

      • two large baking tins/trays

      Ingredients

      • 400 g wholemeal flour or use a flour of your choice
      • 1.5 cup coconut sugar or a sugar of your choice
      • 1 tsp pink/sea salt
      • 2 tsp vanilla extract
      • 50 g oats
      • 100 g sultanas
      • 100 g chocolate chips I used Plamil chocolate chips
      • 3/4 cup plant milk
      • 1 cup coconut oil
      • 1 tsp soda

      Instructions

      • Makes 12 large cookies - 6 chocolate chip & 6 sultana
        Preheat oven 190C/374F
        To a large bowl add the flour, salt, sugar and baking soda. Mix together with a hand whisk then add the melted coconut oil, milk and vanilla. Mix with a wooden spoon until you get a thick cookie dough.
        Separate the dough 50/50 (I did this on the scales). Add the chocolate chips to one half and the sultanas to the other. Using your hands mix the added ingredients into the dough.
        Pop into the fridge for 20 minutes to firm.
        Using an ice cream scoop or large spoon scoop 6 large equal balls (6 chocolate & 6 sultana) of dough and spread on a lined baking tin. Leave a 2" gap between the balls of dough. I had to use two tins.
        Bake in the oven for 20 minutes until golden brown. Place the tins on a wire rack and allow to cool for 20-30 minutes to set before removing them. Enjoy!

      Video

      Notes

      TIP: The cookies will set as the cool from the oven. Let them sit for 20-30 minutes before removing from the tin or they can crumble.

      Quinoa & Buckwheat Pancakes

      These are high protein, gluten free pancakes. A nutty flavour and great start to your day.
      Course: Breakfast
      Keyword: guten free, pancakes, quinoa, vegan pancakes
      Servings: 6 pancakes

      Ingredients

      • 1/2 cup quinoa I used a mix of white, red and brown.
      • 1/2 cup buckwheat groats or use buckwheat flour.
      • 1 cup of plant milk I normally use unsweetened soya milk
      • 1 medium banana

      Instructions

      • Add the buckwheat and quinoa to your blender and blend until you have a fine flour.
        Pour into a mixing bowl. To the blender add the milk and banana and blend until liquidized. Pour over the flour and whisk to make a thick batter.
        In a large frying pan coat with a little oil and turn to heat to medium. Pour in the batter (see image) and cook for about 1-2 minutes until the surface starts to bubble. Flip the pancakes over and cook the other side until golden brown.
        I didn't sweeten these as you get the sweetness from the banana. However, if you have a sweet tooth drizzle with maple syrup or add a little to the batter before frying.

      Notes

      Great served with dairy free yoghurt or coconut cream.

      Lentil & Apple Nut Roast

      Even though I have been a non meat eater for 27 years I have somehow never cooked a nut roast, until now. I wanted to create something packed full of protein that's delicious and easy to make. Adding apple gives the nut roast a subtle sweetness like apple sauce with a roast dinner, plus extra nutrients.
      Course: Main Course
      Keyword: christmas, nut roast, vegan roast

      Equipment

      • Loaf tin

      Ingredients

      • 200 g puy lentils precooked
      • 1/2 pint vegetable stock
      • 3 tbsp nutritional yeast
      • 1 tsp basil, rosemary, parsley, caraway seeds & paprika or 4 tsp mixed herbs
      • 1/2 chopped onion
      • 2 cloves garlic minced
      • 2 carrots grated
      • 1 apple grated
      • 1 red pepper chopped finely
      • 100 g mixed nuts chopped
      • 1 tbsp tomato puree
      • 1 chia egg (1 tbsp chia seeds) 1 tbsp chia seeds + 3 tbsp water. Let soak for 15 minutes.
      • 75 g oats
      • season with sea/pink salt & pepper

      Instructions

      • Preheat oven 190ºC/374ºF

        Lightly fry the chopped onion, pepper and garlic for a few minutes until they soften. Add the carrots, apple, lentils, oats, chia egg, stock, herbs, spices, nutritional yeast, tomato puree & nuts. Stir thoroughly while on a medium heat for a few minutes until slightly simmering. Using an oiled/lined baking tin pour in the mix and spread evenly, pressing down slightly. Bake for 35-40 minutes in the centre of the oven.

        Perfect with a roast dinner with a splash of gravy.

      Video

      Notes

      TIP: When you remove the tin from the oven let it sit for 10-15 minutes to cool slightly and set. If you remove it too quickly it can fall apart. I cooked mine earlier in the day and warmed it up for dinner. The following day I had it cold with a salad. Tasty hot or cold. In the video I'd put some tomato pesto on top which works really well.

      Cashew Cheese with a Walnut & Black Pepper Crust

      This is an easy and quick recipe to make your own vegan cheese. What I love about this recipe is you can flavour it how you wish. Why not add cranberries, extra garlic, herbs or spices. If you don't like walnuts coat in herbs or seeds.
      Course: Appetizer, lunch, Side Dish, Snack
      Keyword: cashew cheese, dairy free, vegan cheese

      Ingredients

      Cashew Cheese

      • 150 g raw unsalted cashews soaked in water overnight or 1 hour in just boiled water - drained
      • 1 tsp English mustard use 1/2 tsp for a less mature flavour
      • 1/4 tsp pink/sea salt
      • 2 tbsp coconut oil melted
      • 2 tbsp lemon juice
      • 3 tbsp nutritional yeast
      • 1 clove garlic
      • 1 tbsp miso paste

      Crust

      • 20 g chopped walnuts
      • 1 tsp mixed herbs
      • black pepper I used loads but it depends on your tastes

      Instructions

      • Add the drained cashews,coconut oil, juice, salt, garlic, mustard, miso & nutritional yeast to a blender/food processor. Blend, scrape the sides and blend again. Do this a few times until you have a lump free mixture (see video).

        On a clean work surface roll out a square of clingfilm and scrape the mixture into the centre. Using the clingfilm shape into a cylinder and place in the fridge for an hour (minimum) to set.

        After an hour the cheese will be firmer and ready to roll.

        Chop the walnuts and sprinkle over the herbs and pepper. Roll the cheese and coat all sides.

        Enjoy straight away or wrap in clingfilm and store in the fridge for up to 5-6 days. You will find over time the flavours develop and the cheese becomes firmer.

        I love this cheese spread on a cracker with chutney.

      Video

      Notes

      TIP: You will need to scrape the sides of the blender a few times and blend until the mixture is lump free. This took me 5-6 goes until I was happy with the consistency. Ideally soak the cashews over night in water or if you're impatient (like me) soak in just boiled water for an hour.

      Oreo Cheesecake

      I've seen Oreo cheesecakes on Instagram, etc many many times but thought I'd make one myself. I deliberately didn't look at any Oreo recipes as I wanted to use my own ideas and come up with something different. By using the filling of the Oreo's in the topping gives it a creamy, vanilla taste and it's very Moorish!
      Course: Dessert, sweet treat
      Keyword: cheesecake, dairy free, oreo
      Servings: 8 slices

      Ingredients

      Base

      • 1.5 packs oreo biscuits
      • 2 tbsp coconut oil

      Filling

      • 200 g raw unsalted cashews soaked overnight in water. Or soak for one hour in just boiled water. Drain off water.
      • 1/2 cup plant milk
      • pinch of pink/sea salt
      • 1 tbsp lemon juice
      • 1/4 cup maple/agave syrup
      • 100 g coco butter/vegan white chocolate

      Instructions

      Base

      • Scrape the middle of Oreo's into a dish and set aside. Place the biscuits in a food processor and blend into crumbs. Add coconut oil and blend again until combined. Pour mixture into a loose based cake tin (6/7”) and press down firmly with the base of a glass. Pop into the freezer while you prepare the topping.

      Filling

      • In a blender add the cashews, milk, syrup, vanilla and lemon juice. Blend for a few minutes until you have a lump free thick cream. If the mixture is too thick add a little more milk. Melt the coco butter/chocolate and pour into the cashew cream. Add the filling of the Oreo's and blend for a couple of minutes until combined. Pour over the base and gently shake the tin from side to side on a flat surface to ensure topping is evenly spread. Cut some Oreo's in half and decorate the top of the cheesecake. Pop in the freezer for at least 4 hours to set. Remove from the freezer half an hour before serving. I hope you enjoy!

      Video

      Notes

      TIP: When scraping the middle out the Oreo's most of the biscuits broke in half but just persevere and scrape as much as you can into a separate dish. It doesn't matter if some is left on the biscuit.

      Sweet Cinnamon French Toast

      When I tell people I'm vegan they ask how do I live without eggs? I used to live off eggs as my main source of protein but this delicious French toast has protein and omega 3 and none of the cruelty or negative health effects of eggs.I do not miss eggs at all! I used wholegrain seeded bread for more fiber, protein and good fats. You can even use gluten free bread if you are intolerant. I was surprised at how similar this delicious healthy breakfast is to the original. The black salt gives a great eggy taste but you can use normal salt if you can't get hold of any.
      Course: Breakfast, lunch
      Keyword: egg free, french toast, sweet cinnamon

      Ingredients

      • 250 ml plant milk unsweetened
      • 50 g chickpea flour also called gram flour
      • 1 tbsp chia seeds ground
      • 2 tbsp nutritional yeast
      • 2 tsp maple syrup
      • 1 tsp vanilla extract
      • generous pinch of black salt
      • 1/2 tsp cinnamon
      • 4-5 slices bread

      Instructions

      • Mix all the dry ingredients in a bowl with a fork or hand whisk. Pour in the milk and whisk to a batter. Add the vanilla and syrup and whisk again. Allow to sit for a few minutes to soak. Heat a small amount of oil in a frying pan on a medium heat and dip the bread in the batter mix, covering both sides. Let it sit for 10 seconds then place in the pan and fry each side for 3-4 minutes until golden brown. Best served with fresh fruit, a drizzle of syrup and a sprinkle of cinnamon.

      Video

      Notes

      TIP: Blitz the chia seeds in a blender to a powder to make them soak up the liquid easier. It tastes better too. If you are making a large batch or using larger slices of bread preheat your oven on low and keep them warm while you fry each slice.

      Omega 3 Chocolate Brownies

      I wanted to create a chocolate brownie that is delicious yet good for you. With omega 3, protein, spelt flour and antioxidants you can enjoy these treats any time. For Omega 3 I used Nature's Heart Superfoods Omega 3 Superpowder. Www.naturesheartsuperfoods.co.uk if you can't get hold of it then just leave it out the recipe. There will still be omega 3 in the brownies from the chia seeds.
      Course: Dessert, sweet treat
      Keyword: brownies, chocolate brownies, healthy, omega 3

      Ingredients

      • 150 g spelt flour or wholemeal
      • 2 ripe bananas mashed
      • 2 tsp baking powder
      • 5 tsp cacao/cocoa powder
      • 80 g coconut sugar
      • 200 ml plant milk
      • 3 tbsp avocado/olive/coconut oil
      • 3 tbsp Natures Heart Omega 3 Superpowder or chia seeds
      • 2 tbsp chia seeds soaked in 6 tbsp warm water (10 minutes)
      • 1 tsp vanilla extract
      • pinch of pink/sea salt

      Instructions

      • Mix all dry ingredients in a large bowl. Add the milk, oil, Banana & vanilla and stir together thoroughly. Allow mixture to sit and soak up liquid for 10 minutes. Line a baking tray with parchment paper and pour in the mix. Place in the centre of the oven 180ºc and cook for 30-35 minutes. Stick a cocktail stick in the centre of the brownies and it should come out clean. If it has mixture on it pop back in the oven for another 5 minutes.

        Allow to cool on a wire rack in the tin and remove after 20 minutes. Gently peel off the paper and enjoy warm or cold.

      Video

      Salted Caramel Chocolate Cheesecake

      This cheesecake was made for Moo Free Chocolates as a competition for their version of Bake Off. My cheesecakes have become very popular so I wanted to make one using their delicious milk chocolate but give it a twist. By adding dates and salt it gives it a rich salted caramel flavour. Melting warm chocolate over the top will impress anyone who is lucky enough to get a slice of this treat.
      Course: Dessert, sweet treat
      Keyword: chocolate cheesecake, salted caramel, vegan cheesecake
      Servings: 8 slices

      Equipment

      • loose bottom cake tin 6/7"

      Ingredients

      Base

      • 120 g vegan biscuits I used Biscoff
      • 2 tbsp coconut oil
      • 1 tsp vanilla extract
      • 40 g vegan milk chocolate drops
      • 2 tbsp cacao powder

      Filing

      • 150 g soaked raw unsalted cashews - drained soak overnight in water or 1 hour in just boiled water.
      • 1 tbsp lemon juice
      • pinch of sea/pink salt
      • 1 tsp vanilla extract
      • 10 dates soaked in just boiled water for 10 minutes then drain
      • 150 g vegan milk chocolate melted
      • 1/4 cup agave/maple syrup
      • 1/2 cup plant milk unsweetened

      Chocolate layer

      • 50 g vegan milk chocolate melted
      • 1 tbsp coconut oil

      Instructions

      Base

      • In a food processor pulse the biscuits until you have crumbs. Add the coconut oil, vanilla extract and chocolate drops. Blend again to combine ingredients. Pour into a loose base baking tin 6/7” and press down firmly using the base of a glass. Pop in the freezer while you prepare the filling.

      Filling

      • In a food processor/high speed blender add the cashews, lemon juice, plant milk, syrup and blend for a few minutes until you have a thick cream. If the mixture is too thick to blend add a little more milk and blend again. Now add the melted chocolate, dates, pinch of salt and blend again until you have a lump free creamy liquid. Pour over the base and tap the tin gently on the sides to remove any air bubbles. Pop in the freezer for a minimum of 4 hours.

      Chocolate layer

      • You can decorate however you wish but for my recipe I melted 50g of chocolate in the microwave, add 1 tbsp coconut oil and stir in. As it cools slightly remove the cheesecake from the freezer. Remove the tin and the base and place on a large plate. Pour over the melted chocolate in the centre and with a spatula/knife spread the chocolate over the top and around the sides. As the cheesecake is frozen it will set fairly fast so it's important to spread it over the edges before it sets. As it rolls down the sides it should set which looks amazing. Sprinkle another generous pinch of salt on top and add some chocolate covered strawberries. I sprinkled with some freeze dried strawberries and more salt on top. Pop back in the fridge to completely set. Before serving remove from the fridge and allow to sit in room temperature for 20-30 minutes for the cheesecake to be at its best, a delicious thick crumbly base, creamy indulgent topping and chocolate topping that is crisp but breaks with a fork or spoon when you eat it.

      Video

      Notes

      TIP: Warming a knife in boiling water before cutting each slice gives an even smooth cut without the chocolate cracking.

      Chocolate Fudge

      For a while I've eaten shop bought fudge and wanted to make my own. It either came out too firm, too soft and nothing like fudge. After a few tries I nailed it and this recipe makes creamy, rich and indulgent fudge.

      You can make it how I made it (healthy-ish) with coconut sugar & oil, raw dark chocolate & cacao. Or, use cheap icing sugar, chocolate and cocoa powder.
      Course: Dessert, sweet treat
      Keyword: chocolate fudge, dairy free, fudge, vegan fudge
      Servings: 30 squares

      Equipment

      • Lined tin/tray. Line with parchment paper.

      Ingredients

      • 350 g coconut sugar/icing sugar blend coconut sugar to a fine powder in your blender.
      • 80 g cacao/cocoa powder
      • 110 g coconut oil
      • 90 ml soya/oat/coconut cream
      • pinch of salt
      • 1 tsp vanilla extract
      • 75 g vegan chocolate I used a high cocoa chocolate

      Instructions

      • If using coconut sugar blend it in your blender until you have a fine powder.

        Add the coconut oil to a non stick pan on a low heat. When it melts add the chocolate and stir until it's melted. Now add the cream, salt and vanilla and keep string until the sugar has melted. You can see the results to aim for on the video.

        Add the cacao powder and vigorously stir in until you have a thick chocolate liquid. Pour into the lined tray and leave to cool for 20-30 minutes. Pop in the fridge for two hours to set. Once set cut into squares and enjoy!

      Video

      Notes

      TIP: The fudge will get firmer over a few days so if you prefer it softer add another 10ml of cream. Always use a low heat or you will burn the ingredients.

      Crispy Ginger Tofu Stir-Fry

      This is a recipe taken from https://www.animalaid.org.uk/ recipe page. I've changed it slightly making the tofu extra crispy.
      Course: Main Course
      Cuisine: Asian, Chinese
      Keyword: baked tofu, crispy tofu, ginger tofu
      Servings: 4 People

      Ingredients

      Stir-fry

      • 1 pack firm tofu pressed & cut into cubes
      • 1 large onion chopped
      • 1 large carrot cut into batons
      • broccoli cut into smaller florets
      • 1 red pepper cut into strips
      • mushrooms optional
      • 1 pack baby corn
      • 1 pack sugar snap peas/mange tout
      • 1/2 pack beansprouts
      • 1 tin water chestnuts
      • 2 tbsp sesame seeds
      • 1 tbsp sesame oil or oil of your choice

      Crispy coating

      • 2 tbsp nutritional yeast
      • 1/4 cup wholemeal flour or use plain/gluten free
      • 1/4 cup polenta corn meal
      • generous pinch of pink/sea salt
      • black pepper to season
      • 1 tsp Chinese five spices

      Marinade

      • 1/2 cup soy sauce
      • 1 tsp Chinese five spices
      • 1 clove garlic minced
      • 1 cube ginger root grated

      Instructions

      Marinade

      • Prepare the tofu marinade by mixing all the ingredients together in a bowl. Add the pressed, cubed tofu and coat each cube in the liquid. Cover and leave overnight or at least one hour in the fridge. Before coating the tofu in the polenta mix remove from the marinade and shake off any excess liquid. DO NOT throw the marinade, it will be used at the end of the recipe.

      Preheat oven to 200C/392F

        Crispy coating

        • Crispy coating - in a bowl mix all the (crispy coating) ingredients together. Generously coat each tofu cube in the coating and place on a lined/oiled baking tray. Bake in the oven for 20 minutes (turning once) until golden brown.

        Stir-fry

        • Meanwhile while the tofu is baking heat 1 tbsp of oil (sesame is the best for a stir-fry) in a large pan/wok. You need the heat to be high to cook the veg quickly but leaving it crispy. To the pan add the carrot, onion and broccoli. Keep them moving around the pan for 3-4 minutes in the oil. Now add the sugar snap peas, red pepper and baby corn and cook for a further 1-2 minutes. Lastly add the beansprouts and water chestnuts. Give everything a good mix for a minute then sprinkle on some sesame seeds and pour in the remaining marinade. Give everything a good mix making sure all the ingredients are coated in the marinade.

          Add the crispy tofu (I don't stir it in to keep it crispy) and serve.

          Serve with rice or noodles. Enjoy!

        Video

        Notes

        Amazon: Products I use and recommend.
         
        TIP: If you don't like crispy tofu you can still make this recipe but leave out the crispy coating. I baked the tofu but you could fry it. Drizzle a little oil over the tofu before baking it. I've chosen the vegetables used in the original recipe. You can use whichever veg you like. Make sure the oil is very hot and you keep the veg moving around the pan. Frying the denser veg first as to not over cook the lighter veg.

        BBQ Pulled 'Pork' Balls

        Funnily enough my partner (who's about 90% vegan) made these for a dinner party but used real pork. I wasn't happy he used pork so we came to a compromise that if I could recreate the recipe 'vegan' style he'd not use pork again. I made the balls using Vivera pulled veggie and we served them up to unsuspecting guests at a dinner party. They thought it was real pork and they've become a favourite of ours.
        Course: Appetizer, Main Course
        Keyword: vegan pulled pork
        Servings: 6 balls

        Ingredients

        • 1 pack vegan pulled pork (200g approx) or 200g bbq pulled jackfruit
        • season with pink/sea salt & pepper
        • 1 clove garlic minced
        • 3 tbsp bbq sauce
        • 1 tsp smoked paprika
        • 1 cup wholemeal breadcrumbs blend sliced bread in your food processor/blender until you get crumbs. Better than shop bought and healthier.
        • 1 chia egg 1 tbsp chia seeds + 3 tbsp hot water. Soak for 10-15 minutes. Helps bind the ingredients.
        • olive oil to coat the balls

        Instructions

        • Mix all the ingredients in a large bowl (saving 1/2 a cup of the breadcrumbs). Using your hands roll into 5-6 balls and coat in the breadcrumbs. Spray or drizzle with a little oil (makes them crispy) and bake for 20 minutes. Enjoy with mayonnaise and balsamic vinegar.

        Video

        Notes

        TIP: If you can't get Vivera you can use pulled bbq jackfruit instead. As I try and be healthy these are oven baked but if you want a real treat then deep fat fry them.
        Amazon = products I use & recommend: HERE

        Sausage Casserole

        A wholesome meal, great for those colder evenings.
        Course: Main Course
        Keyword: Sausage, sausage casserole, Vegan, Vegan casserole

        Ingredients

        • 675 g potatoes cubed
        • 1 medium onion chopped
        • 2 cloves garlic crushed
        • 1 bay leaf
        • 2 tsp thyme
        • 1 tsp sage
        • 1 cooking apple cubed
        • 450 g carrots sliced
        • 1 pack vegan sausages I used Quorn
        • 3 tbsp tomato puree
        • 250 ml vegetable stock
        • Season with sea/pink salt & pepper

        Instructions

        • Boil the potatoes for 5 minutes then drain.
        • In a large pan (medium heat) heat 2 tbsp oil and fry the onion for 2 minutes. Add the garlic and herbs and fry for another couple of minutes. Add the carrot and apple and fry for a couple of minutes, stirring occasionally. Now pour in the tinned tomatoes, stock, puree, salt and pepper. Turn down the heat and simmer for 15 minutes