It’s been hotter than a dragon’s armpit here in the UK. Due to this weather, I’ve been craving fuss-free, simple things that I can make, that don’t make me feel mere moments away from spontaneous human combustion. This combines a simple pesto, mock chicken and pasta to create a delicious pasta salad Make the pesto… Continue reading Vegan Chicken & Tomato Pesto Pasta
Simple Vegan Anchovies Fish-Free and Delicious with Mushrooms and Seaweed
You can make a pretty convincing vegan substitute for anchovies that are oily, salty, briny and fishy. You can use these in sauces to add a boost of umami, or to top toast with. Shiitake mushrooms alone already have plenty of umami flavour. So after dehydrating them slightly, then rehydrating with a marinade that’s bursting… Continue reading Simple Vegan Anchovies Fish-Free and Delicious with Mushrooms and Seaweed
Vegan Crispy Beef Stir Fry
This combines a mixture of vegetables and udon noodles, in a savoury stir fry sauce, topped with crispy fried beef. This would be especially good if you’re fancying a fakeaway. You can use any mock beef for this, there are plenty of vegan versions of steak around to choose from. I went with my homemade… Continue reading Vegan Crispy Beef Stir Fry
Mixed Grain Salad with Creamy Garlic & Herb Dressing
This nutty, fresh salad would be perfect served as a main meal, or you can eat it as a side dish. It would also be great for a packed lunch or picnic. I got this grain mix from Trader Joes the last time I was visiting my partner in the US, it worked really well… Continue reading Mixed Grain Salad with Creamy Garlic & Herb Dressing
Vegan Seafood Pasta
This dish features tender plant-based crab pieces, in a fresh, creamy sauce, along with bucatini pasta. The sauce is flavoured with plant-based butter, fresh garlic and zingy lemon zest, with a deliciously fishy flavour coming from the addition of roasted seaweed. I’ll show you the plant-based crab that I used, and I’ll offer some other… Continue reading Vegan Seafood Pasta
Vegan Cashew Parmesan Cheese
This is how I make nutty, salty, deeply savoury vegan parmesan from the humble cashew. Dairy-based parmesan cheese isn’t vegan or even vegetarian, so this is how you can easily replace it with a four ingredient vegan friendly alternative. It’s perfect for pasta, great for pizza, or a fantastic way to spruce up a salad.… Continue reading Vegan Cashew Parmesan Cheese
Warm Edamame Salad
This whole-food plant-based salad combines edamame, red cabbage, spring onion and carrot in a soy, ginger and peanut sauce. I really enjoyed this warm, it can also be served cold too. I paired this with some simple white rice, but it would also be perfect with Vegan Chicken Fried Rice or this Vegan Peanut Noodle Stir Fry… Continue reading Warm Edamame Salad
Easy Vegan Chicken Stir Fry
This fuss-free stir fry combines mock meat, vegetables and noodles in a delicious sauce. You can whip this up in just 20 minutes, making this ideal for a quick midweek meal. I really like how bright and colourful the vegetables are, it makes for an inviting and delicious meal. Any kind of mock chicken will… Continue reading Easy Vegan Chicken Stir Fry
Chocolate Hazelnut Mousse
This rich, decadent dairy-free mousse is incredibly easy to whip up, and contains just five ingredients. Silken tofu is such a versatile ingredients, and provides a perfect creamy base for this simple vegan dessert. Another plus is you don’t need a high speed blender to whip this up, a regular blender or handheld/stick blender will… Continue reading Chocolate Hazelnut Mousse
Curried Tofu Scramble
This savoury breakfast option combines fried vegetables and scrambled tofu flavoured with warming curry spices. Eat it on toast as it is, enjoy it as part of a savoury breakfast, or eat it along with melted dairy-free cheese in a quesadilla. The best bit is that you can swap out any vegetables to customise it,… Continue reading Curried Tofu Scramble
