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
Vegan Creamy Tomato & Ham Macaroni
Hello! I’m back from my break with a hearty pasta recipe. This combines meaty seitan ham pieces and macaroni in a creamy tomato sauce. As you know, I like to use tofu cream to add a creamy element to sauces. But this time I used cashew cream, specifically a blended mixture of soaked raw cashews… Continue reading Vegan Creamy Tomato & Ham Macaroni
Vegan Beef Wellington
This is the ultimate festive centrepiece. Meat-free beef, brushed in a rich chestnut and mushroom pâté, encased in flaky, golden puff pastry. Serve this with all the trimmings and lashings of this vegan gravy and your festive meal is complete! This can be made ahead of time and then baked on the big day, so… Continue reading Vegan Beef Wellington
Vegan Gravy
Bisto? Never heard of it. Jokes aside, I do like Bisto, as having gravy granules that you just add boiled water to is very convenient. But sometimes you want a gravy that you’ve put as much effort into as the meal itself. Look no further than this recipe for a rich, thick gravy that will… Continue reading Vegan Gravy
Vegan Cheese En Croûte
Is there anything better than cheese and pastry? Don’t bother answering, we all know the answer is “no”. This impressive looking dish would be ideal served as a starter, and is perfect for sharing. It’s also very easy to make as we’re using shop bought cheese, chutney and pastry. Sometimes it’s just handy to have… Continue reading Vegan Cheese En Croûte
Chicken Style Tofu Fillets
This is my recipe for really meaty, tender, succulent chicken style tofu fillets. They would go well with anything you’d eat a chicken fillet with. Eat them with pasta, rice or potatoes, anything you like. They have a great flavour, so you can eat them on their own, or pair them with a tasty sauce.… Continue reading Chicken Style Tofu Fillets
Bethany's Vegan Kitchen 