This was an simple, quick Sunday lunch. It combined an easy seitan recipe from Mary’s Test Kitchen and this recipe from Aurinna for a vegan version of the Japanese Okonomiyaki savoury pancakes. The seitan was made the previous day, then cubed and stir-fried with a dash of vegan Worcester sauce until crispy on the outside. […]Read more "Vegan Okonomiyaki (Japanese pancake) with seitan cubes and cucumber pickle"
Non-meat koftas with couscous, pomegranate seeds, apricots and radishes. From Instagram: http://ift.tt/2iqARjb Like this? Try these too: Macaroni Cheeze (the vegan version of Mac’n’Cheese and it tastes great) Vegan Sunday breakfast – the legendary avocado toast. Chickpea Salad Wraps (aka “vegan tuna mayo”!) Bakewell Tart (vegan, dairy-free and damn delicious)Read more "Non-meat koftas with couscous, pomegranate seeds, apricots and radishes"
Roast mushrooms on a bed of herbed quinoa, with griddled asparagus. From Instagram: http://ift.tt/2ooWhga Like this? Try these too: Macaroni Cheeze (the vegan version of Mac’n’Cheese and it tastes great) Mushroom Risotto Peanut butter fudge Ginger Chocolate BrowniesRead more "Roast mushrooms on a bed of herbed quinoa, with griddled asparagus."
It doesn’t need any explanation, does it? It’s become a vegan classic. The picture is from my Instagram: http://ift.tt/2meThRW Feel free to join me there if you’re on Instagram. I’d love to see your posts. Ingredients: One avocado, sliced or mashed, however you prefer Toast Salt & pepper Lemon juice or lime juice Method Make […]Read more "Vegan Sunday breakfast – the legendary avocado toast."
from Instagram: http://ift.tt/2lRCUye . Like this? Try these recipes too: Sausage & red wine casserole, with mustard mash (vegan, vegetarian) Mushroom Risotto Mushroom Centrepiece Plait (aka Mushrooms en Croute) Peanut butter fudge . .Read more "Oven-roasted cauliflower in parsley sauce, with spicy potato wedges. Mmmm."
I know everyone thinks they can make a risotto but there is an art to it. A good risotto is all about time. It can’t be rushed. You have to add the stock little by little until you get that lovely, creamy consistency that marks out a really good risotto. Ingredients (serves 4): 300g […]Read more "Mushroom Risotto"
It’s pretty self-explanatory but let’s give it a couple of sentences. This is my family’s version of a quick, healthy pizza. It takes about the same time to make and cook as ordering from your local takeaway/delivery service and it’s healthy (well, it’s healthier) because you control all the toppings and ingredients. Because it’s a […]Read more "Puff pastry pizza"
I was looking for a meal idea based on a “centrepiece” dish, something that could be placed in the middle of the table to appreciative “oohs” and “ahs”, to be shared by all present. I found Rose Elliot’s fantastic Mushroom Pate en Croute and adapted it a little but the credit is all hers. I’d […]Read more "Mushroom Centrepiece Plait (aka Mushrooms en Croute)"
There are lots of variations of moussaka from the countries of the eastern Mediterranean and the Balkans. Some versions contain meat (usually some kind of mince, in fact) but this classic Lebanese moussaka is meat-free by default so it is ideal for vegans and vegetarians. You could easily pimp up this recipe with extra layers of sliced vegetables. Courgettes, potatoes and sliced […]Read more "Lebanese Moussaka"
This recipe is for baked seitan. In both texture and taste, seitan is ideal for making a veganised meatloaf, or for cutting into beef-like pieces or strips, or for replacing ground minced beef e.g. in tacos and tortillas. Seitan is made from vital wheat gluten – the protein found in wheat. There’s a very good explanation […]Read more "Seitan (baked seitan, for meatloaf, for beef-like pieces and for replacing ground, minced beef)"