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
Creamy Hazelnut, Sage & Nutmeg Pasta Sauce
This pasta sauce uses blended hazelnuts and dairy-free cream as the base, and is flavoured with sage and nutmeg to create a deeply savoury, warming sauce. Once it’s stirred through fried chestnut mushrooms, onions, garlic and pasta you have an aromatic, hearty dish. I found that tagliatelle worked really well for this, as the sauce… Continue reading Creamy Hazelnut, Sage & Nutmeg Pasta Sauce
Garlic Sausage Style Seitan
It’s no secret that I love seitan. It’s an incredibly versatile mock meat that you can flavour in many different ways. I already have quite a few recipes either for seitan or utilising it as a key ingredient. When I was a child, before I went vegetarian when I was 12 years old, I had… Continue reading Garlic Sausage Style Seitan
Vegan Peanut Noodle Stir Fry
Thi is a really simple, quick, meal for one that you can whip up in 15 minutes. It’s also really easy to customise too. The noodles and sauce will go with all manner of vegetables or protein. So feel free to swap out the vegetables I’ve used, or swap the tofu for tempeh, seitan or… Continue reading Vegan Peanut Noodle Stir Fry
Creamy Red Pepper & Tomato Pasta Sauce
This pasta sauce is packed with flavour, but is very simple to make. It combines roasted beef tomato, roasted red pepper and roasted garlic, along with silken tofu and herbs. It’s seasoned simply with nutritional yeast, Italian style seasoning, salt and pepper You’ll need; One beef tomato, halved Two red peppers, deseeded and quartered Four… Continue reading Creamy Red Pepper & Tomato Pasta Sauce
Edamame Houmous
This nutty, fresh houmous is as easy to whip up as its chickpea counterpart, and is a fun twist on traditional houmous. You can use it for anything you’d use houmous for, spread it on sandwiches, use it as a dip or eat it with crackers for a delicious high protein snack. You can use… Continue reading Edamame Houmous
Creamy Butter Bean Pie
This hearty, filling pie combines tender butter beans and vegetables in a creamy miso sauce, and is topped with flaky, golden brown pastry. It would be ideal served with green veggies like broccoli or green beans, and some form of potato. Mashed potatoes, boiled new potatoes or chips would all be brilliant with this. I… Continue reading Creamy Butter Bean Pie
Vegan Pea & Ham Soup
Creating vegan versions of traditional British foods is a particular interest of mine. So this is the latest recipe in that vein, a vegan take on a quintessential British soup; pea and ham. This hearty soup combines peas, vegetables and shredded mock meat to create a wholesome, delicious lunchtime classic. I chose to use shop… Continue reading Vegan Pea & Ham Soup
Hazelnut & Cashew Butter
This is a delicious mix of roasted hazelnuts and roasted cashews, blended into a smooth butter. The cashews add a slight sweetness and creaminess, and the hazelnut adds a deep, aromatic nuttiness. It’s one of the tastiest nut butters that I’ve ever tasted. It’s also incredibly simple, it contains just two ingredients. Use it as… Continue reading Hazelnut & Cashew Butter
Bethany's Vegan Kitchen 