Dinner

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Vegan Meatloaf (Mock Meat Style)

Intro: After I made my other Meatless Meatloaf recipe with chickpeas and vegetables I wanted to make a mock meat version so everyone is happy. My other recipe takes a while to set before serving but this one can be served straight from the oven.
Course Main Course
Keyword meatloaf, vegan christmas, vegan meatloaf, vegan roast

Ingredients

Meatloaf

  • 1 pack of mock vegan mince I used Naked Glory
  • generous pinch of sea/pink salt
  • season with black pepper
  • 2 tbsp tomato puree
  • 1 tsp sage
  • 1/2 tsp cumin
  • 1.5 cups breadcrumbs I used wholemeal
  • 2 tbsp soy sauce
  • 1/2 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp smoked paprika

Glaze

  • 2 tsp gravy granules
  • 3 tsp cranberry sauce
  • 1/2 cup boiled water

Instructions

  • Preheat oven to 200oC/392oF
    Mix all the ingredients for the meatloaf in a large bowl. Once it comes together use your hands to firmly combine the ingredients. You want to gently squeeze the mince with the other ingredients so the liquid soaks into the breadcrumbs and helps it bind.
    Place on a lined/oiled baking tray and shape into a loaf. Drizzle with a little oil and bake for 25-30 minutes.
    Mix the gravy, cranberry and water to form a thick glaze. Remove from the oven and spoon/brush the glaze over the loaf. Pop back into the oven for another 10 minutes.
    Serve with roast veggies and gravy. Enjoy!

Video

Notes

Tip: When forming the meatloaf be firm and make sure the meatloaf is solid when placing in the oven. I always make my own breadcrumbs by putting 2-3 slices of bread in my blender/food processor and blend until you have crumbs. Works out cheaper and you get the health benefits of wholemeal bread.
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Caramelised Red Onion & Pear Tart

Here's a recipe that's great for Christmas with caramelised pear, onion and cranberry sauce. A savory tart with rich, sweet flavours. Made with gorgeous MozzaRisella classic cream cheese.
Course Appetizer, lunch, Main Course
Keyword christmas tart, tart recipe, vegan tart

Ingredients

  • 300 g short crust pasrty shop bought or make your own (see quiche recipe with wholemeal pastry.
  • 8 tbsp vegan cream cheese I used MozzaRisella
  • 1 pear sliced
  • 2 cloves garlic chopped
  • 1 medium red onion sliced
  • 2 tbsp brown sugar I used coconut sugar (healthier and tastes of caramel)
  • 8 tsp cranberry sauce
  • 8 tbsp balsamic vinegar
  • 1 tsp sage
  • 1/4 tsp pink/sea salt
  • season with black pepper

Instructions

  • Preheat oven to 180oC/356oF
    Make your pastry or if using shop bought let it sit at room temperature for 20 minutes.
    Using a large loose base flan tin line the tin with the pastry. Trim the sides with a knife and fork the base (stops it rising). Pop back in the fridge for half an hour while you make the filling.
    Heat 1 tbsp of oil in a pan and add the pear, garlic and onion. Fry on a medium heat for 4-5 minutes. Add the vinegar and sugar and cook for 2-3 minutes to caramelise the everything.
    Remove the tin from the fridge the and spoon in the cheese & cranberry. Sprinkle over the sage, salt and pepper. Add the pear and onion then pour over any liquid in the pan.
    Making sure everything is evenly spread bake for 35-40 minutes.
    Remove carefully from the oven and let the tart rest for 5 minutes before serving.
    Serve with your roast dinner or great with a side salad. Enjoy!

Video

Notes

Tip: I like to use wholegrain pastry (check out my quiche videos for a pastry recipe) but for this one I used shop bought (make sure it's egg & dairy free). Be sure to spread out the ingredients evenly. I pressed down the cheese and cranberry with the back of a spoon so it covered the base. Keep an eye on the tart after 20-25 minutes and if the pastry is looking like it's going to burn turn down the heat a little.
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Meatless Meatloaf

Here's another Christmas recipe for you. Made with chickpeas and veg. Please note this loaf needs time to set once cooked. Best to make in advance and heat up on the day.
Course Main Course
Cuisine christmas
Keyword christmas recipe, meatloaf

Ingredients

Meatloaf

  • 2 tins chickpeas drained
  • 1 medium onion chopped
  • 2 sticks celery chopped
  • 2 medium carrots sliced
  • 3 cloves garlic chopped
  • 2.5 cups breadcrumbs I used wholemeal (blend 4-5 slices if bread in your food processor to make your own).
  • 1 tsp pink/sea salt
  • 2 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp English mustard
  • 2 tbsp olive oil
  • 3 tbsp tomato puree
  • 3 tbsp nutritional yeast
  • 1 tsp sage
  • 1 tsp thyme
  • 3 tbsp ground chia seeds (or flax) grind in your blender
  • season with black pepper

Glaze

  • 1/4 cup tomato puree
  • 3 tbsp cranberry sauce
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • a little plant milk Helps bring the ingredients together

Instructions

  • Preheat oven to 190oC/374oF
    Add all the ingredients (apart from the breadcrumbs and glaze mix) into your blender. Do in batches if your blender is smaller than mine.
    Blend until coarsely chopped (don't over blend the ingredients). Add the breadcrumbs and blend briefly until combined. Using a loaf tin (lined with parchment paper) pour in the loaf mix and spread evenly.
    Pop in the oven for 35-40 minutes.
    Carefully remove from the oven and spoon over the glaze. Pop back in the oven for another 20 minutes.
    You can serve immediately but it won't slice. Allow the loaf to sit in the tin for 20-30 minutes to set. Remove from the tin and let it rest for another 30 minutes. Slice and reheat in the oven or microwave. 15 minutes in the oven on the same heat. 2-3 minutes in the microwave.
    Enjoy with lots of veggies and gravy.

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Notes

Tip: As mentioned above the loaf takes time to set. The longer you leave it after cooking the firmer it will get. I removed mine from the oven and let it rest for 25 minutes then removed from the tin. After another 30 minutes I peeled off the parchment paper and sliced it. You can reheat in the oven or microwave. For a smaller loaf halve the ingredients.
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Polenta Base Pizza with MozzaRisella

Intro: I love trying variations on recipes and someone recommended making a pizza base using polenta. It's easy to make and makes a nice change from having a dough base all the time. Topped with gorgeous MozzaRisella (vegan mozzarella) http://www.mozzarisella.co.uk/ and Mediterranean vegetables.
Course lunch, Main Course
Cuisine Italian, pizza
Keyword mozzarisella, pizza, polenta pizza, vegan pizza
Servings 2 people

Ingredients

  • 1 cup polenta
  • 4 cups water
  • 1 vegetable stock cube
  • MozzaRisella cheese or a vegan mozzarella
  • Your favourite pizza toppings I used a garlic and onion tomato pasta sauce. Artichoke, peppers, red onion, green olives, sun blushed tomatoes & extra sliced garlic.

Instructions

  • Preheat oven to 230oC/450oF
    To a saucepan add the water and bring to the boil.
    Add the stock cube and gently whisk in until dissolved.
    Add the polenta and whisk continually to stop it sticking together.
    Reduce the heat and simmer until cooked (see pack instructions). Whisk occasionally.
    Oil a baking tray or coat with parchment paper. Add the polenta and spread evenly to form the base. You'll want it quite thin, around 1cm. Pop in the fridge for an hour to set.
    Remove from the fridge and coat the top of the base with a little oil (this helps it crisp slightly). Pop in the oven for 20 minutes to semi cook.
    Taking care to remove from the oven place on a heat proof surface. Add the tomato sauce and pizza toppings. Add a generous portion of cheese, drizzle with more oil and bake for 12-15 minutes until the cheese has melted.
    Serve immediately taking care to remove the pizza from the tray. I used a spatula. Enjoy!

Video

Notes

Tip: The polenta I used only took 8 minutes to cook but others can take 30 minutes. Follow packet instructions to make sure your polenta is cooked thoroughly. Be sure to use a non stick baking tray or the base will stick.
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Lentil Spaghetti Bolognese

Another super cheap recipe using very basic ingredients. This recipe serves 2-3 and costs a bit over £1 to make.
Course Main Course
Cuisine Italian, Mediterranean
Keyword bolognese, cheap vegan, lentils, spaghetti, vegan spaghetti
Cost £1

Ingredients

  • 1 tin chopped tomatoes drain off a little of the liquid
  • 1 tin of lentils (or 240g coooked lentils) drain off liquid
  • 2 tbsp tomato puree
  • 1 tsp mixed herbs
  • generous pinch of sea/pink salt
  • season with black pepper
  • 1 onion finely chopped
  • 2 cloves garlic chopped
  • 1 carrot sliced
  • 1/2 cup frozen peas
  • spaghetti

Instructions

  • Fry the onion, garlic, peas and carrot in a pan with a little oil on a medium heat for 3-4 minutes.
    Add the lentils and tomatoes, turn up the heat and stir together.
    Add the herbs, puree, salt and pepper and stir again.
    Bring to a simmer and turn down the heat. Simmer for 10 minutes stirring occasionally.
    While the sauce is simmering get your pasta cooking so it's ready at the same time.
    Serve with the pasta and top with nutritional yeast or vegan Parmesan. Enjoy!

Video

Notes

Tip: I drain off some of the liquid from the tomatoes. Why not add some chilli powder to spice it up a bit. My partner got me to add baked beans to his which weirdly was really nice.
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Sausage & Beans on Toast

Although baked beans are very cheap I'm not keen on them because of the added sugar. This recipe is still cheap and serves 3-4 with no added sugar. The tomatoes were 28p and the beans 55p. So easy to make and more interesting than regular beans.
Course lunch, Main Course
Keyword beans, beans on toast, healthy, sugar free

Ingredients

  • 1 tin mixed beans drained
  • 1 tin chopped tomatoes drain off a little liquid
  • 1 tsp smoked paprika
  • 1/2 onion chopped
  • 1-2 cloves garlic chopped
  • 1 tsp mixed herbs
  • generous pinch of pink/sea salt
  • season with black pepper
  • vegan sausages 2 per person
  • fresh bread

Instructions

  • Make sure your sausages are cooking and will be ready at the same time as your beans.
    Fry the onion and garlic in a little oil for a couple of minutes to soften.
    Pour in the tomatoes and turn up the heat, you want it to simmer. Add the salt, pepper, herbs and paprika. Add the drained beans and stir into the sauce.
    Simmer for 10 minutes stirring occasionally.Serve with freshly toasted buttered bread and your sausages. Enjoy!

Video

Notes

Tip: I drained off some of the liquid from the tomatoes otherwise you get soggy toast. Why not add some chilli powder to spice it up a bit.
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Baked Avocado Egg

This is a recipe I thought up and wasn't too sure how it would turn out. It turned out to be one of my most popular recipes. A warm, baked avocado wrapped in sausage meat and a crisp breadcrumb coating. Fill the centre with your favorite mayo.
Course Appetizer, lunch, Main Course, Snack
Keyword baked avocado, egg free, vegan egg

Ingredients

  • 1 large ripe avocado halved, destoned and peeled.
  • 200 g vegan mince I used Meatless Farm (or use Linda McCartney sausages)
  • 1 cup fresh breadcrumbs make your own by putting two slices of bread in your food processor/blender
  • 2 cloves garlic minced
  • 1/2 onion finely chopped
  • 1 tsp sage
  • generous pinch of sea/pink salt
  • black pepper (to season)
  • your favourite vegan mayo I used peri peri

Instructions

  • Preheat oven to 200oC/392oF
    To a large bowl add the mince, 1/2 the breadcrumbs, garlic, onion, sage, salt and pepper. Using your hands mix everything together. Be sure to use pressure so the breadcrumbs absorb the moisture from the mince to help it bind. Set aside.
    Cut the avocado in half and carefully remove the stone. Peel off the skin.
    Flatten the mince on a chopping board and wrap around the avocado (be careful not to squash the avocado).
    Remember where the centre cut is as you will want to cut through this when it is cooked.
    Mould around the avocado until you cannot see any of the green of the avocado. Using a wooded cocktail stick place though the avocado to show where the top and bottom is.
    Using the rest of the breadcrumbs cover the avocado and place on a baking tray. Drizzle/spray with a little oil and bake for 25-30 minutes until golden brown.
    Carefully remove from the oven and remove the stick. Using an oven glove to hold the avocado cut through the original cut to half the avocado again.
    Fill the centre with your favourite mayo. Serve with salad, chips or potato salad. Enjoy!

Video

Notes

Tip: Always be really careful when removing the stone from an avocado.
Make sure you're gentle covering the avocado in the sausage meat, it is delicate.
Remember where you cut the avocado in half. I used a wooden cocktail stick so once cooked I know I'll be cutting through the same cut not making a new one.
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See-Food Salad (Fish free)

This is a great summer/BBQ/picnic recipe. With flavours and textures of seafood without the cruelty. Serve as a side dish, in a sandwich, baguette, wrap or taco.
Course Appetizer, lunch, Side Dish
Cuisine Sea food
Keyword fish free, Sea food, see food, vegan fish

Ingredients

  • 1 tin chickpeas drained
  • 100 g firm tofu crumbled
  • 2 tbsp nori flakes buy or make from nori sheets
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 small gherkin finely chopped
  • 1 tsp capers
  • 1 tsp wholegrain mustard
  • 1 tbsp miso
  • 1 garlic clove minced
  • 1 celery stick chopped
  • 1/4 cup sweetcorn
  • generous pinch of sea salt
  • black pepper
  • 2 spring onions chopped
  • 4-6 tbsp vegan mayo add depending on taste preference.

Instructions

  • Add the chickpeas to a large bowl and crumble in the tofu. Mash the chickpeas with a fork then add the nori, celery, sweetcorn, onion, garlic, 'tuna', gherkin, vinegar, miso, capers, mustard, salt, pepper and lemon juice. Mix together coating all the ingredients. now add the mayo then mix in. Pop in the fridge to chill for at least 30 minutes. Enjoy!

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Notes

Tip: Try not to over mash the chickpeas. The course texture adds to the overall enjoyment of the salad. To make nori flakes put a sheet of nori in your blender and blend until you have a course powder. You can buy nori flakes in specialist stores. Alternatively finely cut into very small strips with scissors.
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'Chicken' Satay Skewers

This is a great summer/BBQ/Picnic recipe. You can cook these in the oven or on the BBQ. I used vegan chicken but you could use tofu, tempeh or your favourite meat substitute.
Course Appetizer, lunch, Main Course, Side Dish
Keyword bbq, kebab, skewers, vegan bbq

Ingredients

  • 1 pack vegan chicken strips or use tofu, tempeh, mock meats
  • Various veggies Cut into thick pieces

Satay Sauce

  • 3 tbsp peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp curry powder I used mild
  • 170 ml coconut milk or use your preference
  • 1/2 lime/lemon juiced

Instructions

  • Preheat oven to 200oC/392oF
    Soak the kebab sticks (if wooden) in water for an hour to stop them burning.
    Oil a baking tray and thread the veg and 'chicken' onto the skewers.
    Drizzle/spray with a little oil and a sprinkle of salt.Bake for 25-30 minutes.
    Satay sauce
    To a saucepan add the milk, soy sauce, curry powder, juice, peanut butter and maple syrup. Stir continually on a medium heat until the sauce simmers.
    Add a little water if sauce is too thick. Lower the heat and simmer for 10 minutes stirring occasionally.
    Remove the skewers from the oven and place on a plate. Pour over the satay sauce and serve while hot. Enjoy!

Video

Notes

Tip: If you're using wooden skewers soak them in water before making the kebabs. This will stop the sticks burning in the oven or on the BBQ.
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'Cheese' & Tomato Frittatas (egg free)

This is a great summer/BBQ/Picnic recipe. Tastes like eggs and cheese but with none of the cruelty. Serve hot or cold and can be prepared in advance.
Course Appetizer, lunch, Main Course, Snack
Keyword dairy free, egg free, frittatas, vegan frittatas
Servings 6 mini frittatas

Equipment

  • Non stick muffin tin

Ingredients

  • 1 pack silken tofu 350g (approx)
  • 1/2 tsp black salt gives egg flavour
  • 1/4 tsp turmeric
  • 1 tbsp corn flour
  • 1/4 cup plant milk I used unsweetened soya
  • 1 tsp tahini
  • 2 tbsp nutritional yeast
  • black pepper to taste
  • 1/2 cup vegan cheese grated
  • a few baby tomatoes sliced
  • 1 clove garlic chopped
  • 1/2 onion chopped

Instructions

  • preheat oven to 180oC/356oF
    Fry the chopped onion and garlic in a little oil for 3-4 minutes. Turn off the heat and leave to one side.
    To your blender/food processor add the tofu, milk, salt, pepper, tahini, turmeric, corn flour & nutritional yeast. Blend until you have a lump free mix. You may have to add a little more milk if the mix is too thick.
    Pour into a large bowl & add the fried onion, garlic, sliced tomatoes & grated cheese. Stir together to combine everything.
    Using a lined/oiled muffin tin pour in the mix to the top. Add little cheese and decorate with a slice of tomato.
    Bake for 25-30 minutes. Frittatas will rise while cooking but shrink back down slightly when removed from the oven.
    Allow to cool for 20 minutes or longer before carefully removing from the tin. I found a plastic spatula around the sides to loosen the frittatas helps.
    Serve hot or cold with salad. Enjoy!

Video

Notes

Make sure you line/oil your muffin tin as the frittatas can stick. Use a plastic spatula to remove the frittatas from the tin after they've cooled for 20 minutes.
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Creamy Mushroom Pasta

I was asked to create a recipe using mushrooms from Ireland/UK to show how versatile they are and they help protect the environment.
Course lunch, Main Course
Keyword mushroom pasta, mushrooms

Ingredients

  • 200 g white/chestnut mushrooms sliced
  • 1 large onion chopped
  • 2 cloves garlic chopped
  • 3 tbsp nutritional yeast
  • generous pinch of pink/sea salt
  • black pepper to taste
  • 1 cup vegan cream I used Elmlea double plant
  • 1 tsp English mustard

Instructions

  • To a frying pan with a little oil (on a medium heat) add the chopped onion and garlic. Fry for 2-3 minutes.
    Add the sliced mushrooms and fry for another 4-5 minutes to soften and brown slightly.
    Pour in the cream, salt, pepper, mustard and nutritional yeast. Stir together and simmer for for 10 minutes.
    While the mushrooms simmer cook your pasta.
    Add the drained pasta and stir in covering in the sauce. Serve straight away topped with a little fresh parsley. Enjoy!

Video

Notes

Be sure to wash the mushrooms before slicing. This is a really basic recipe which you can personalize by adding chilli, herbs or even cheese.
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Baked Falafels

Falafels are a vegans best friend plus so cheap and easy to make. Most recipes require you to soak the chickpeas and deep fat fry the falafels. I wanted to create an easier, healthy baked version using a tin of chickpeas.
Course Appetizer, lunch, Main Course, Side Dish, Snack
Keyword chickpeas, falafel

Ingredients

  • 1 tin chickpeas drained
  • 3 cloves garlic chopped
  • 1 medium onion chopped
  • handful of fresh parsley or 2 tbsp of dried
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp pink/sea salt
  • black pepper to taste
  • 1/2 tsp chilli powder optional
  • 3-4 tbsp lemon juice
  • 3 tbsp plain flour I used wholemeal

Instructions

  • Preheat oven to 190oC/374oF
    To your food processor add the chickpeas, spices, salt, pepper, parsley, flour, onion, garlic & lemon juice.
    Blend until all the ingredients are coarsely chopped. You may need to use a spatula to scrape off from the sides (see video).
    Line a baking tray with parchment paper and a little oil (helps the falafels to brown). Using a dessert spoon scoop out 2 spoonfuls and mould into a thick, small disc (see video).
    Place on the baking try and repeat. You should get 5-6 falafels.Spray/brush with a little oil and bake for 25-30 minutes until golden brown. Serve hot or cold.
    Great with houmous, plain yoghurt, sour cream or guacamole.

Video

Notes

Tip: I don't like my food too spicy but found adding a little chilli adds to the flavour. If you like spicy food add more chilli. Why not make into a larger burger patty, bake and have in a bun.
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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.
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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

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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.
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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.
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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.
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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.
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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.
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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
  • 1 tbsp marmite

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, coconut oil, 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.
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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.
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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) 
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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'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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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    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
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    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

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    Spinach & 'Feta' Quiche

    I made this a while ago and shared it on my social media and had a lot positive feedback. It tastes almost exactly like the real thing minus any cruelty, milk or eggs. Still full of protein and can be eaten hot or cold.
    Course lunch, Main Course
    Keyword dairy free, quiche, vegan quiche

    Equipment

    • Use a loose base baking tin 7"/8"

    Ingredients

    Pastry

    • 175 g wholemeal flour or use plain/gluten free
    • 75 g vegan butter/spread
    • 1.5 tsp baking powder
    • generous pinch of sea/pink salt
    • 30 ml plant milk/water

    Filling

    • 300 g silken tofu drained
    • 1 tbsp mixed herbs
    • season with black pepper
    • 1 tbsp corn flour
    • 1/4 tsp black salt gives egg taste
    • 3 tbsp nutritional yeast
    • pinch of sea/pink salt
    • pinch of turmeric
    • 1 small onion chopped
    • 1 clove garlic minced
    • 1/2 cup cooked spinach
    • 6-10 cubes vegan feta/Greek style cheese 2cm cubes
    • 1 tsp tahini
    • 1/4 cup soya/oat cream use milk if you don't have cream

    Instructions

    Pastry

    • Mix the dry ingredients in a bowl then stir in the butter with a spoon or your hands. When you have a breadcrumb like mixture add the milk and mix in with a spoon. Use your hands to knead the pastry for a minute or two (add a little more flour if the mixture is too sticky) and roll into a ball. Pop in the fridge while you prepare the filling.

    Filling

    • Preheat oven to 200ºc/392ºf
      Gently fry the onions for 3-4 minutes until soften. Add the garlic and fry for another 2 minutes. Turn off the heat.

      Lightly flour a worktop and roll out the pastry to a circle the size of your tin. Push the tin case into the pastry to cut out the base. Oil the tin and gently place the base in the tin. using the rest of the pastry form a rim around the edge. The pastry will increase in size when it cooks so try not to line it too thick.

      In a blender/food processor add the tofu, cream/milk, herbs, salt, pepper, turmeric, cornflour and nutritional yeast. Blend until you have a cream. Should only take a minute. Add the onion and garlic to the base and pour over tofu mixture. make sure it evenly covers the base. Randomly add the spinach and cubes of feta pressing into the tofu mixture. Place in the centre of the oven and bake for 30 minutes. Allow to cool for a few minutes then remove from the tin. Serve warm with new potatoes and veg or cold with a salad.

    Video

    Notes

    TIP: Quiche may rise in oven but will shrink once it cools after a few minutes. I used wholegrain seeded flour for health benefits but you can use whatever you wish, including gluten free. 
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    Pea and Mint Quiche

    I've made many quiches over the past few years and non vegans think it is made with eggs and cream. The taste and eggy texture are spot on. We've been having some hot weather so I thought a pea and mint quiche with coleslaw and potato salad would make a lovely light dinner.
    Course Appetizer, lunch, Main Course
    Keyword creamy, egg free, quiche, vegan quiche
    Servings 8 slices

    Equipment

    • Use a 7"/8" lose based baking tin.

    Ingredients

    Crust

    • 150 g wholemeal flour
    • 2 tbsp mixed seeds
    • 75 g vegan butter/spread
    • 1.5 tsp baking powder
    • pinch of sea/pink salt
    • season with black pepper
    • 40 ml plant milk

    Filling

    • 1 block silken tofu drained
    • 1 tsp mixed herbs
    • season with back pepper
    • 1 tsp black salt important for egg taste
    • 1 tbsp corn flour
    • 1/4 cup plant milk for extra creaminess use soya/oat cream
    • 2 tbsp nutritional yeast
    • 1 tsp tahini
    • 1/4 tsp turmeric
    • 1 medium red onion finely chopped
    • 1 clove garlic minced
    • 1 tbsp olive oil
    • 1/2 tsp English mustard
    • 150 g peas I cooked frozen then let them cool
    • 6 leaves fresh mint chopped

    Instructions

    Crust

    • In a large bowl mix the flour, pepper, salt, seeds and baking powder. Now add the butter and with a large spoon mix (as much as you can) into the dry mix. Once combined use your fingers to rub the mix together until it looks like crumbs.

      Pour in the milk and mix with a spoon. Then use your fingers and rub the dough together and form into a ball of pastry. Place in the fridge for 30 minutes.

    Filling

    • Preheat oven to 200C/392F
      Fry the chopped onion for a few minutes until softened. Add the garlic and stir in, turn off the heat.

      Remove the pastry from the fridge and place on a well floured surface. Roll into a circle (1/2 cm thick) and place the base of the baking tin on top. Cut around the base and place the pastry into the tin. Using the remaining pastry form a crust around the edge. Fork the base several times (stops it rising) and set aside.

      To a blender add the tofu, milk, herbs, black salt, pepper, tahini, mustard, corn flour and nutritional yeast. Blend until all ingredients are combined. It should be fairly thick but easy to pour. If it is too thick add a little more milk and blend again. Leave to one side while you prep the peas.

      To a bowl of cooked cold peas add a little pink/sea salt and pepper and 1 tbsp of olive oil. Blend so it looks like mushy peas. Add the mint and mix. Spread the pea mix over the pastry base neatly.

      Make sure you have enough space for the tofu. Pour on the tofu and add the cooked onion and garlic. Spread evenly over the top of the peas and bake for 30-35 minutes. NOTE: The tofu will rise in the oven but when it cools it shrinks back down. Allow to cool for a few minutes on a wore rack before removing from the tin.

      Serve warm or cold with coleslaw and potato salad. Enjoy!

    Video

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    Caramelised Red Onion & 'Feta' Tarts

    I made these for a dinner party and my guests adored them and had no idea they were vegan. They're rich, creamy and have a delicate melt in the mouth crust made from nutritious spelt flour. The tarts are great served hot or cold, as a starter or a main. They can be cooked, stored in the fridge for 2-3 days and heated up in the oven for about 8 minutes 180ºC.
    Course Appetizer, lunch, Main Course, Snack
    Keyword dairy free, feta tart, vegan cheese, vegan tart
    Servings 4 small tarts

    Ingredients

    Crust

    • 175 g spelt/wholemeal flour use plain if you wish
    • 75 g vegan butter/spread
    • 1.5 tsp baking powder
    • generous pinch of sea/pink salt
    • 30 ml plant milk chilled

    Filling

    • 3-4 medium chopped red onions
    • 1 clove garlic minced
    • 1/2 cup Soya/oat cream or coconut
    • 1/4 cup vegan mayo
    • 2 tbsp balsamic vinegar
    • 1 tbsp agave/maple syrup
    • season with salt and pepper
    • 80 g cubed vegan feta I used Sheese

    Instructions

    Crust

    • Preheat oven to 180ºC/356ºF
      In a mixing bowl add the flour, baking powder, salt and spread. Mix together with a large wooded spoon and once the mixture comes together use your hands to from a crumb like mixture. Add the chilled milk and mix in then use your hands to work the pastry together and then form a ball. Place in the fridge for 20-30 minutes while you prepare the filling.

    filling

    • Finley chop the onion and fry on a low setting for 15 minutes. It's important to not burn the onions so remove from the heat if the start to brown too quickly. While the onions are cooking roll out the pastry to about 1 cm thick and line the pastry tins (loose based are best or you will struggle removing the tarts) Press around the edges to form a crust for the onion filling to sit in. Leave to one side and to the onions (after 15 minutes) add the vinegar and syrup and carry on frying for another 10 minutes until the onions caramelise. Pour in the cream, mayo and season with salt and pepper and turn up the heat until the liquid simmers. Pour into the cases (do not overfill) and then add 3-4 cubes of feta. Place in the middle of the oven 180ºc and bake for 20-25 minutes. Keep and eye on them as you do not want the tops to burn. Carefully remove from the tins (HOT) and serve warm or wait to cool. Great with salad as a starter or with boiled new potatoes and veg as a main.

    Video

    Notes

    TIP: Try not to overfill the pastry cases as the filling expands and can leak over the edge. Why not make one big tart instead of 4 smaller ones if you don't have smaller tins. 
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    Spanish Omelette

    When I was vegetarian I loved Spanish omelette. I've had many vegan egg substitutes over the last three years and chickpea flour is one of the best. Although this isn't as healthy as I'd like it's well worth the extra calories. Plus, as it's egg free it's lower in fat and has zero cholesterol compared to a regular omelette.
    Course lunch, Main Course, Snack
    Cuisine Spanish
    Keyword egg free, vegan egg, vegan omelette, vegan spanish omelette
    Servings 4 people

    Ingredients

    • 1 medium potato sliced
    • 1 large onion chopped
    • 2 cloves garlic minced
    • generous pinch of sea/pink salt
    • black pepper
    • 2-4 slices vegan deli meat I used Tofurky but you could use Quorn
    • 130 g chickpea flour also known as gram flour
    • 2 tbsp nutritional yeast
    • vegetable oil

    Instructions

    • Slice the potato down the centre width ways then cut into slices. Heat vegetable oil in a pan on a high heat until it starts to bubble slightly. Carefully dip one of the slices into the oil and it should bubble vigorously. If it does add the potato, stir and cook for 4-5 minutes until golden brown. Remove from the pan (drain off excess oil) and place on a couple of sheets of kitchen towel. This will soak up more of the oil.

      In a frying pan add a dash of oil and fry the onion and garlic until softened. Add the deli slices and stir. Now add the potato slices and turn off the heat.

      To a blender add the milk, salt, pepper, nutritional yeast and flour. Blend briefly to combine all the ingredients then pour over the pan with the veg.

      Give the pan a gentle shake from side to side to cover all the veg then turn the heat back onto low/medium. Cover with a lid and leave for 5 minutes to cook. After 5 minutes remove the lid and the omelette should be set. If you're confident flip the omelette or (like me) place under the grill for a few minutes to cook the top.

      Place a large plate or chopping board over the pan and tip upside down to remove the omelette. Cut into 4 and serve with salad. Enjoy!

    Video

    Notes

    TIP: If you wanted to make this healthier you could bake the potato and cut into slices rather than frying.
    Black salt (available from amazon https://amzn.to/2LDIMJe
    Chickpea flour https://amzn.to/32OYgzs
    Nutritional yeast https://amzn.to/2KbjSxt
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    Chickpea & Goldenberry Pasanda

    I've always loved a veggie pasanda but never made one from scratch. To be honest I thought it would be really difficult and I'd waste most of the ingredients once I'd made the curry. In fact, it turns out it's easy to make and tastes amazing! The ingredients last for months and can be used to make other curries, added to smoothies or why not make a turmeric latte or chai tea. I love chickpeas but this would also work with a mock meat or tofu. I added goldneberries as they're one of my favourite dried fruits, alternatively you could use sultanas or raisins.
    Course Main Course
    Cuisine Indian
    Keyword chickpeas, goldenberry, pasanda, vegan curry, vegan pasanda
    Servings 2 people

    Ingredients

    • 1 can chickpeas drained
    • 1 cup coconut milk
    • 1 tomato chopped
    • 1 medium onion chopped
    • 2 cloves garlic minced
    • 1 piece chopped ginger about 1" sq or tsp of powder
    • 2 cups mixed frozen veg
    • 1 handful goldenberries or sultanas
    • 1 tbsp coconut sugar/maple syrup
    • 2 tbsp wholemeal flour use plain if you wish
    • 1/4 tsp cumin
    • 1/2 tsp cinnamon
    • 1/4 tsp cayenne pepper use more if you like it spicy
    • 2 whole cloves
    • 1/2 tsp poppy seeds
    • 1/2 tsp turmeric
    • 1/2 tsp pink/sea salt
    • 1/2 tsp coriander seeds or use the herb
    • 1/2 tsp paprika
    • 1 tsp garam masala

    Instructions

    • Heat 1 tbsp of oil in a pan and add the tomato, garlic, ginger and onion. Fry for a few minutes until ingredients have softened. Now add all the spices, seeds and sugar and fry for 2-3 minutes, turn off the heat. To a blender add coconut milk and on top add the cooked ingredients from the pan. Blend until you have a liquid. Add back to the pan on a medium heat and throw in the veg, chickpeas and berries. Stir together and simmer for 5 minutes, do not boil. Add the flour and stir in to thicken the sauce. Simmer for another 3-4 minutes then serve with rice, fresh coriander and why not have some nann bread, onion bhajis etc.

      Curry can be frozen and reheated.

    Video

    Notes

    You can get many of the ingredients from amazon. I have a recommended list HERE.
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    Cauliflower Cheese Pie with Spinach

    When I went vegan I thought giving up cheese would be a real challenge but it wasn't. There are so many great alternatives you don't give up anything, you just swap. When I do a roast dinner my cauliflower cheese is always a hit so I thought why not turn it into a pie. With a crisp, nutritious spelt crust and creamy garlic & cheese sauce this pie is great on its own or served with roast potatoes, veg and gravy.
    Course Main Course
    Keyword cauliflower cheese, cheese pie, vegan cheesecake

    Ingredients

    Crust

    • 175 g spelt flour use gluten free or plain if you wish
    • 70 g vegan butter
    • 1.5 tsp baking powder
    • generous pinch of sea/pink salt
    • 30 ml plant milk unsweetened

    Filling

    • 2 cups cooked cauliflower florets
    • 1/2 onion chopped
    • 1 cup baby leaf spinach I used frozen
    • 1 clove garlic crushed
    • 1/2 cup plant milk unsweetened
    • 1/4 tsp xanthan gum (thickens sauce) or 1 tbsp flour
    • 1/2 cup soya cream oat/coconut will do
    • 1/2 cup cheese grated
    • 3 tbsp nutritional yeast
    • black pepper (to season)

    Instructions

    Crust

    • Preheat oven 200ºC/392ºF/gas mark 6
      Mix all the dry ingredients together in a bowl. Add the butter and stir in with a wooden spoon then use your hands and rub flour and butter together until you have a breadcrumb like mixture. Pour in the milk and stir in, once absorbed use your hands again and kneed until you have a ball of pastry. Sprinkle flour onto a clean work surface and roll the ball so its (approx) ½ cm thick. Using your pastry tin cut out the shape and press into the tin and use the remaining pastry to form the sides.

    Filling

    • Add 1 tbsp oil to a pan and brown the onion and garlic on a medium heat. Pour in the milk and cream and bring to a simmer. Add the cheese and melt. Add salt, pepper, nutritional yeast and xanthan gum and stir vigorously. Add the cooked cauliflower and uncooked spinach and stir until spinach slightly wilts. Pour into your pie case or cases and sprinkle with more grated cheese. Bake in the centre of the oven for 20-25 minutes. The top of the pie should look golden brown. Be careful removing from the hot tins and serve immediately. You can store the pies in the fridge once cooled for a couple of days and reheat 180ºC for 15 minutes. Enjoy!!

    Video

    Notes

    TIP: The pastry will thicken when it cooks so don't make it too thick (unless that's how you like it). Himalayan salt is unprocessed and full of minerals. I always use this instead of table salt. I use Pipkin which lasts me months!
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    Special Fried Rice

    I took inspiration for this recipe from Jamie Oliver. Minus the egg and I added a few other things to give it extra flavour. Easy to make and can be enjoyed as a main meal or a side dish. Its versatile so you can leave out the cashews, tofu or Oumph! and swap for peanuts, a beef substitute or use extra veg. The cold mango and pomegranate seeds compliment the hot rice. I used wholegrain rice with added quinoa in this recipe.
    Course Main Course, Side Dish
    Cuisine Asian, Chinese
    Keyword fried rice, special fried rice, vegan fried rice
    Servings 2 People

    Ingredients

    • 4 spring onions chopped
    • 1/2 cup peas frozen is fine
    • 100 g firm tofu crumbled
    • 1 pack precooked wholegrain rice Make your own (250g cooked)
    • 1 tbsp soy sauce
    • 2 tbsp nutritional yeast
    • generous pinch of black salt gives egg flavour
    • 1/4 cup raw cashews
    • 60 g Oumph! The Chunk or vegan chicken substitute
    • 1 tsp Chinese five spices
    • 80 g black bean sauce

    Instructions

    • Drain the tofu and using a fork mash in a bowl. Leave it fairly chunky for the egg like texture. Add the nutritional yeast, salt and soy sauce. Mix together and let it marinade while you prepare the rest of the dish.

      Heat 1 tbsp of ground nut/sesame oil in a wok or frying pan. Add the chopped spring onion, garlic, peas and Oumph! Stir on a high heat for a couple of minutes. Add the spices, marinated tofu and cashews and stir constantly so it doesn't burn. After a minute or so add the black bean sauce (save some to garnish) and stir in thoroughly. Now add the rice and lower the heat. Make sure the rice is coated in sauce and the grains aren't stuck together (use the back on the spoon to separate). Cook on a low heat for 5 minutes stirring a few times. Be sure the Oumph! Is fully cooked before serving.
      Using a smallish bowl (that will fit the rice) brush with a little oil to stop the rice sticking. Add the rice and press firmly into the bowl . Using a warm plate (not hot) place over the top of the bowl and tip upside down. Tap the bowl and give it a little shake. When you lift away the bowl you should have a perfectly formed mound. Garnish with mango and pomegranate seeds and the rest of the black bean sauce. Serve immediately. Enjoy!

    Video

    Notes

    TIP: If you can't get hold of Oumph! why not use The Vegetarian Butcher Nochicken chunks, soya, Linda McCartney pulled chicken or Quorn. Always use precooked packet rice or it will be too sticky. Make sure the frozen peas and Oumph! are fully cooked before serving. Black salt.
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    Shepherd's Pie

    A classic recipe made vegan. With all the taste and none of the cruelty.
    Course Main Course
    Keyword Shepherds pie, vegan shepherds pie
    Servings 4 people

    Ingredients

    • 1 onion chopped
    • 2 cloves garlic minced
    • 400 g vegan mince I used Meatless Farm (Sainsburys)
    • 450 ml vegetable stock 1
    • 3 tsp onion gravy granules
    • 3 tbsp tomato puree
    • 1 large carrot grated
    • 1 cup peas I used frozen
    • season with pink/salt & black pepper
    • 800 g potatoes cubed
    • 3/4 cup plant milk unsweetened
    • 4 tbsp vegan butter

    Instructions

    • Add 2 tbsp of oil to a pan (medium heat), add the onion. Stir and soften for a couple of minutes. Add the grated carrot, stir and cook for another 2 minutes. Stir in the garlic and then add the mince. Mix all the ingredients together then add the tomato puree, salt and pepper. Once everything is combined add the peas (I used frozen), vegetable stock and gravy granules. Give everything a good mix, turn the heat down and simmer for 5 minutes.

      For the mash.
      Add the chopped potatoes to a pan and cover with water. Bring to the boil and boil for 15 minutes (or until soft). Drain off the water and add the butter, milk, salt and pepper. Mash thoroughly until you have a creamy mash with no lumps. If the mash is too thick add a little more milk.

      To a large oven proof dish pour in the mince and spread evenly. Cover with mash and pop in the oven for 20 minutes. The top should be golden brown.

      I love to eat this as it is but you can serve with extra vegetables on the side. Enjoy!

    Video

    Notes

    Another recipe for www.animalaid.org.uk which I've made using my own recipe. This is a meaty substitute that will fool omnivores into thinking it has meat in it.
     
    TIP: If you don't like the taste of meat you can swap with mince for lentils. I left the skins on the potatoes but you can peel if you wish. Why not add a tbsp of mixed herbs for extra flavour.
    Print

    Macaroni & 'Bacon' Cheese

    This another recipe taken from Animal Aid website which they asked me to make a video to accompany it. I've changed the recipe slightly making it more flavoursome. If you're short of time you can serve the macaroni straight from the pan. I like to bake it to melt the cheese and you get a better flavour and texture.

    This is a quick and easy recipe, great for lunch or as a main dish for dinner. I've used macaroni pasta but normally (and next time) I'd use wholegrain penne pasta to make it healthier.
    Course Main Course, Side Dish, Snack
    Cuisine Italian
    Keyword macaroni cheese, vegan bacon, vegan macaroni cheese

    Ingredients

    • 200 g macaroni pasta
    • 300 ml plant milk unsweetened
    • 1 large red onion finely chopped
    • 1 tsp English mustard
    • Pinch of sea/pink salt
    • Pinch of chilli flakes
    • 1/2 lemon juice & zest
    • 1 tbsp wholemeal flour
    • 2 cloves garlic minced
    • 2 tbsp olive oil
    • 2 strips of vegan bacon cut into strips
    • season with black pepper
    • 1 tsp mixed herbs
    • 50 g grated cheese + more to go on the top

    Instructions

    • Preheat oven to 200ºC/392ºF

      Finely chop the onion and mince the garlic and set to one side. Use cooking instructions and boil the pasta. Mine took 8 minutes. If baking in the oven cook for 1-2 minutes less as it will continue cooking in the oven). Add the oil to a seperate pan and on a medium heat fry the onion for 4-5 minutes. Add the garlic, heat for a couple more minutes until slightly browned. Stir in the flour then pour in the milk. Bring to a simmer, add the mustard, continue stirring until it starts to bubble and thicken. Now add the salt (I used a generous pinch), pepper, herbs, chilli and nutritional yeast. Mix together then add the zest and juice of the lemon. If you find the sauce is too thick add a dash more milk. Add the grated cheese and mix thoroughly. Add the bacon and stir in.

      When your pasta is ready drain off any water and add the pasta to the cheese sauce. Stir thoroughly so all the macaroni is covered in sauce. Serve intimately or transfer to an oven dish, top with grated cheese and bake for 15 minutes. Great served with garlic bread or fresh veg.

    Video

    Notes

    TIP: Why not make a large batch and freeze in smaller portions. Use soya/oat cream instead of milk for a super rich and indulgent dish. Like your food extra spicy? Add as much chilli as you can handle.
    Print

    Red Lentil Dhal

    This isn't one of my recipes. It's taken from Animalaid.org.uk who kindly asked me to make a video to accompany the recipe. I have changed the ingredients slightly.
    This is a delicious, cheap and easy to make recipe. Using nutritious lentils and anti-inflammatory spices like turmeric. Served with rice and spinach this dish could serve four people.
    Course Main Course, Side Dish
    Cuisine Indian
    Keyword lentil, lentil dhal, red lentil dhal

    Ingredients

    • 300 g red lentils cooked
    • 1 onion diced
    • 2 tsp fresh grated ginger or use powdered
    • 2 tsp Garam Masala
    • 2 tsp cumin
    • 2 tsp turmeric
    • 1 can chopped tomatoes
    • 250 ml vegetable stock

    Instructions

    • In a large pan heat 1 tbsp of oil on a medium to high heat. Add the onion, garlic and ginger and fry for 4-5 minutes until softened and slightly browned. Add the chopped tomatoes, coconut milk and veg stock and stir until it simmers. Add the lentils and stir into the sauce. Simmer for 10 minutes stirring occasionally. The dhal will thicken as it simmers. I like mine thick so I added a little coconut flour. If you like yours with more liquid you can add a little more water. Enjoy!

    Video

    Notes

    TIP: I cooked the lentils first but you could use an extra 250ml stock (500ml in total) and add the uncooked lentils and simmer for 20 minutes instead of ten. You can buy pre cooked lentils which would make this recipe even easier.
    Print

    Baked Teriyaki Tofu Salad

    This isn't one of my recipes. It's taken from Animalaid.org.uk who kindly asked me to make a video to accompany the recipe. I have changed the ingredients slightly. There are two recipes below. One is basic using a premixed salad and ready made marinade. The deluxe version uses a few extra ingredients and in my opinion is much tastier.
    One of the things I enjoy about making other peoples recipes is I try things I wouldn't normally eat. This meal can be a delicious, easy light lunch or a main meal (deluxe recipe) with sweet potato and a few extra ingredients.
    Course Main Course, Salad, Side Dish, Snack
    Cuisine Chinese, Japanese
    Keyword baked tofu, teriyaki salad, tofu, tofu salad, warm salad

    Ingredients

    Basic Recipe

    • 1/2 block firm tofu drained
    • 250 ml teriyaki marinade
    • 1/2 red pepper chopped
    • 1/2 red chilli chopped
    • 1 clove garlic crushed
    • mixed salad
    • 1 tbsp olive oil

    Deluxe Recipe

    • 1/2 block firm tofu drained
    • 150 ml teriyaki sauce
    • 1 tbsp toasted sesame oil
    • 2 tbsp miso paste
    • 2 tbsp agave nectar or maple syrup
    • 1 tsp Chinese five spices
    • 1/2 red pepper chopped
    • 1/2 red chilli chopped
    • 1 clove garlic crushed
    • 1 handful baby spinach
    • 1 handful rocket leaves
    • 1 handful lettuce chopped
    • 1 sweet potato baked

    Instructions

    • Drain the tofu and cut into cubes (about 1” in size) set to one side. For the deluxe recipe mix the teriyaki sauce, oil, miso paste, agave nectar, five spices, chilli and garlic. Add the tofu, cover with cling film and give it a gentle shake to cover the tofu in the marinade. Do the same for the basic recipe mixing the teriyaki marinade and oil. Set aside in the fridge for at least one hour or overnight.

      Preheat the oven to 180C/356F.

      Line a baking tray with foil and spread out the tofu (keeping the marinade to dress the salad. Drizzle with a little oil (makes it go crispy) and place in the centre of the oven for 25 minutes until golden brown.

      In a bowl or on a plate prepare your salad. You can add your favourite veg like tomato, cucumber or spring onion. Add the hot tofu to the salad and the potato, pour over the remaining marinade. Serve straight away. Enjoy!

    Video

    Notes

    TIP: The longer the tofu marinates the better the flavour. For the sweet potato I prick it with a fork then cook on full power in the microwave for 4 minutes. When the tofu goes in the oven put the potato in at the same time to give the skin a crispy texture.
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    Cajun Cauliflower Wings with Creamy Avocado Dip

    There are many cauliflower wing recipes out there and I wanted to make my version healthier yet still packed full of flavour. By using wholegrain flour and baking them (instead of deep fat frying) these gorgeous wings and nutritious and guilt free. They can be served with any dips, BBQ, sour cream or salsa but my homemade creamy avocado dip is my favourite. You can add extra garlic, chilli or coriander depending on your tastes.
    Course Appetizer, Main Course, Side Dish, Snack
    Cuisine American
    Keyword avocado dip, cauliflower wings, vegan chicken, vegan junk food

    Ingredients

    Cauliflower Wings

    • 1 large cauliflower cut into florets
    • 1 cup wholemeal flour you can use white if you wish
    • 1 cup plant milk unsweetened
    • 1 tbsp Cajun seasoning I got mine in Aldi
    • 1 tsp garlic powder
    • 1/2 tsp pink/sea salt
    • season with black pepper

    Avocado Dip

    • 1 avocado chopped
    • 1/2 tomato chopped
    • 1/4 cucumber chopped
    • 1 clove garlic chopped
    • 2 tbsp vegan mayo
    • 1 tbsp lemon juice
    • season with a pinch of salt & pepper

    Instructions

    • Cauliflower Wings
    • Preheat oven to 200C/392F

      Cut the cauliflower into florets (not too small) and set aside. In a large bowl mix together the flour, garlic powder, Cajun seasoning, salt and pepper. Pour in the milk and whisk until you have a thick batter. Throw in the florets and using a spoon or your hands coat eat floret in the batter.

      On a baking tray lined with parchment paper lay out each wing (not too close together) & drizzle with a little olive oil (optional). Bake in the centre of the oven for 25-30 minutes until golden brown.

    Avocado Dip

    • Add all the ingredients to a bowl or blender and blend briefly (or it will be too runny) until all ingredients are combined.

      Serve the dip with the hot wings immediately. Enjoy!

    Video

    Notes

    Tip: Shake off any excess batter when placing them on your baking tray as it can cause the wings to stick together. Depending on the size of the florets I generally bake for 25 minutes then with a cocktail stick check to see how well the cauliflower is cooked. If the stick is difficult to push into the wing bake for a few extra minutes until the wings are firm but tender.
    Print

    Roasted Aubergine & Courgette Pasta Bake

    Another recipe from www.animalaid.org.uk website which I've turned into a bake. By roasting the veg first then baking you get much richer and intense flavours from the dish.
    Course Main Course
    Keyword pasta, pasta bake, vegan bake, vegan pasta bake

    Ingredients

    • 350 g pasta I always use wholegrain
    • 1 aubergine (eggplant) diced
    • 1 large courgette diced
    • 1 red onion chopped
    • 1 jar tomato pasta sauce 500g
    • 1 tsp rosemary
    • 1 tsp thyme
    • Pink/sea salt & pepper
    • Vegan Parmesan/nutritional yeast to sprinkle on top
    • vegan cheese grated

    Instructions

    • Preheat oven to 200oC/392oF
      To a large baking tray add all the chopped veg and drizzle with olive oil and a pinch of salt. Using your hands cover the veg in the oil and bake in the oven for 25-30 minutes.

      While the veg is roasting add you pasta to a pan and cook for 1-2 minutes less than the instructions say. In a large pan on a low heat pour in the pasta sauce, herbs, salt & pepper. By heating the sauce it reduces the cooking time in the oven. Drain the pasta and add to the pasta sauce. Turn up the heat and stir until covered in the sauce. Pour into an oven proof dish and top with grated cheese and a good sprinkle or Parmesan or nutritional yeast (gives it a slight crisp). Bake for 15-20 minutes until the cheese is golden and slightly browned. Serve with salad and garlic bread.

    Video

    Notes

    TIP: When cooking the pasta cook it for 1-2 minutes less than the packet says. When you bake the dish it will continue cooking and you don't want mushy overcooked pasta. I always use wholegrain pasta but you can use which ever you prefer including gluten free. My pasta pack said to cook for 12 minutes so I cooked it for 10. If you don't have the specific herbs you can use 2 tsp of mixed herbs.
    Print

    Battered Tofish (Vegan Fish)

    Fish is often the last animal product vegans give up. This recipe for tofish (fish flavour tofu) will stop any cravings for fish with its crisp thick batter and tender inside. Trying to keep it healthy I've made the batter with wholemeal flour and drain it on kitchen towel once cooked.
    Course Main Course
    Keyword tofish, tofu, vegan fish
    Servings 4 portions

    Ingredients

    Tofish

    • 1 pack firm tofu (400g) pressed
    • 1 cup white wine cheap wine will do
    • 1 tsp pink/sea salt
    • 1 tbsp vegan fish sauce or soy sauce
    • 2 tbsp lemon juice

    Batter

    • 1 sheet nori - seaweed Sush seaweed
    • 1 tsp baking powder
    • 100 g wholemeal flour you can use white flour is you wish
    • 1 tsp smoked paprika
    • 1/2 tsp pink/sea salt
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 200 ml sparkling water you can use beer/lager instead
    • vegetable oil to fry

    Instructions

    Tofu marinade

    • Mix all the ingredients together (not tofu) in a large bowl and set to one side. Cut the tofu into 4 triangles and coat in the marinade. Leave to soak up the flavours for at least one hour or overnight.

    Tofish

    • Lay a nori sheet on a chopping board and a triangle of tofu on top. Using a sharp knife cut around the tofu so you have a layer of nori on one side of the tofu. This is a bit like fish skin and gives a seafood taste. Do this to all four triangles then set aside.

      To a large bowl add all the dry ingredients and mix together. Pour in the water and whisk until you get a thick batter. Set aside.

      On a plate sprinkle about 1/2 a cup of flour and coat each side of the tofu (this helps the batter stick). In a deep pan pour in the oil until it fills about 1.5 - 2 inches in depth. Heat on a high heat for around 4-5 minutes until it starts to bubble (see my tip) .

      Gently pick up a piece of tofish (keeping the nori on top) and coat in the batter. Lay the tofish into the oil and repeat with the other portions. After 3 minutes turn the tofish over and cook the other side. The batter should be golden and crisp. If it doesn't look like the video you can cook for a bit longer. Gently (using tongs) remove each piece from the pan and let the excess oil drain off. Place on kitchen towel to soak up any more oil. Serve immediately with chips, mushy peas and tartare sauce. Enjoy!

    Video

    Notes

    TIP: To press your tofu use a tofu press or alternatively wrap in a tea towel and press between two plates with a weight on top. The brand Tofoo is already pressed. When heating the oil to fry the tofish you want the heat set to maximum (always keep an eye on it) and when it starts to slightly bubble drop in a teaspoon of batter and it should expand and go crisp and golden within a few seconds. If this doesn't happen the oil isn't hot enough. You can keep the tofish warm in the oven with the chips for no more than ten minutes. This is helpful if you are preparing for a large amount of people or your pan is limited in size.
    Print

    Sausage Casserole

    Another recipe taken from www.animalaid.org.uk website. This is a very wholesome meal and is great for the colder evenings.
    Course Main Course
    Keyword sausage cassorole, vegan sausage

    Ingredients

    • 675 g potatoes cubed - I left skins on
    • 1 medium onion chopped
    • 2 cloves garlic crushed
    • 1 bay leaf
    • 2 tsp thyme
    • 1 tsp sage
    • 1 cooking apple cubed - I left the skin on
    • 450 g carrots sliced
    • 1 pack vegan sausages* *see note at bottom
    • 1 tin chopped tomatoes
    • 3 tbsp tomato puree
    • 250 ml vegetable stock
    • season with 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 stirring every few minutes.

      Add the drained potatoes and sausages (frozen is fine but cook for a little longer) stir until covered in sauce. Cover with a pan lid and simmer for 10-15 minutes. Be sure to stir occasionally. I like to put a fork into a carrot to see if it's cooked or needs longer. Serve with garlic bread. Enjoy!

    Video

    Notes

    TIP: I used Quorn vegan sausages which stay firm when cooked. If you are using a less firm sausage like Linda McCartney then I recommend cooking in the oven/pan and adding them five minutes before serving. I once made this recipe with Linda McCartney sausages and they went soggy and fell apart. Pink Salt
    Print

    Lasagne

    This delicious and rich lasagne recipe is taken from www.animalaid.uk.org website. It's great for anyone wanting to enjoy their favorite meals but not have meat, eggs or dairy. It's so good you can serve it to your omnivore friends and they'd not notice it was vegan.
    Course Main Course
    Keyword lasagne, vegan lasagne
    Servings 4 people

    Ingredients

    Tomato Sauce

    • 1 tbsp olive oil for frying
    • 2 medium onions chopped
    • 2-4 cloves garlic crushed
    • black pepper
    • pink/sea salt
    • 400 g tin chopped tomatoes
    • 3 tbsp tomato puree
    • 1 tbsp mixed herbs
    • 400 ml vegetable stock
    • 400 g vegan mince
    • 1 pack egg free lasagne sheets I used wholemeal

    White Sauce

    • 60 g vegan butter
    • 60 g wholemeal flour You can use plain
    • 750 ml unsweetened plant milk
    • 1 tsp English mustard
    • 120 g vegan cheese grated + more for the top
    • 4 tbsp nutritional yeast
    • black pepper
    • pink/sea salt

    Instructions

    Tomato Sauce

    • Pre-heat oven to 190C/375F/Gas Mark 5.

      In a large pan, heat 1 tbsp of oil and fry the onions until soft. Add the garlic, black pepper, salt, chopped tomatoes, tomato puree, and herbs. Pour the vegetable stock into the pan, followed by the mince. Simmer for ten minutes, stirring occasionally. Then turn off the heat while you prepare the white sauce.

    White Sauce

    • Make the white sauce by melting the butter in a saucepan on a medium heat. Once melted, stir in the flour and cook for a further minute, stirring constantly so as not to burn.

      Then slowly add the milk and mustard and stir constantly. Stir in the cheese and bring to the boil. Then simmer for a few minutes until a nice thick ‘custard’ is made, stirring frequently. Taste it, season with salt, pepper and add the nutritional yeast. Give it a good stir.

      In a large oven dish, put a layer of the tomato sauce, then a layer of lasagne sheets over the sauce, then a layer of white sauce. Repeat the layers, ending with the white sauce. Sprinkle with grated cheese.

      Cook in the oven for 35-40 mins until browned on top. Check a knife will cut easily through. Let the dish stand for 5 to 10 minutes before eating.

      Serve with green vegetables or garlic bread and salad. Enjoy!

    Video

    Notes

    TIP: Its important to keep stirring the white sauce to avoid lumps. If you don't like meat substitutes you can use lentils or mushrooms instead.
    Print

    Creamy Risotto

    This is a very easy, cheap yet delicious and creamy risotto. I was asked by the amazing charity Animal Aid if I'd come up with a recipe to help others make the change to a vegan diet. When most omnivores try veganism (including me) they think it's limited, bland and all about tofu and salad. It's far from it. If you were served this dish in a top restaurant you would never guess it was 100% plant based with no dairy. With a rich, thick creamy cheese flavour and packed with protein and fibre. You can enjoy this meal minus the cholesterol, saturated fats and cruelty.
    Course Main Course
    Cuisine Italian
    Keyword risotto, vegan risotto

    Ingredients

    • 200 g risotto rice I used Arborio rice
    • 750 ml vegetable stock 750ml boiled water + 1 stock cube
    • 1 clove garlic chopped
    • 1/2 onion chopped
    • generous pinch of sea/pink salt
    • season with black pepper
    • 1 tsp smoked paprika
    • 1 cup mixed frozen veg most supermarkets do a budget pack which is ideal
    • 3/4 cup vegan chicken substitute
    • 5 tbsp soya cream or oat/coconut
    • 3 tbsp nutritional yeast
    • 40 g mature vegan cheese grated

    Instructions

    • Heat 1 tbsp of oil in a large pan on a medium heat and add the garlic and onion. Fry for a few minutes until slightly brown and softened. Add the uncooked rice and fry for a further few minutes. This will toast the rice and create a rich flavour. Fill a jug with 750ml boiled water and stir in the stock cube to dissolve. Now pour into the pan and simmer on a low heat for 15 minutes. Add the salt, paprika, pepper, frozen veg and 'chicken'. Turn up the heat a little and simmer for 5 minutes stirring every few minutes. The liquid will be absorbed into the rice and the risotto starts to thicken. Pour in the cream and grate in the cheese. Stir and simmer on a low heat for another 5 minutes (total simmer time is 20-25 minutes). Serve immediately while hot and enjoy!

    Video

    Notes

    TIP: I used Tesco chicken style pieces but you could use Oumph!, soya chunks, chickpeas or any other mock chicken you enjoy.
    Print

    Smokey Chickpea Tacos

    Gorgeous crispy tacos filled with smokey chickpeas, veg and avocado. Topped with melted cheese and cool sour cream (made from coconut cream)
    Course Appetizer, Main Course, Snack
    Cuisine Mexican
    Keyword Chickpea taco, smokey taco, Taco

    Ingredients

    • 1 can chickpeas drained
    • 1 tsp cumin
    • pinch of sea/pink salt
    • 1 tbsp smoked paprika
    • 1/2 onion chopped