This creamy, rich pasta sauce is really easy to make and it’s another way that I like to use tofu cream. Tofu cream is an easy to make cream substitute, that you can make using plant milk and silken tofu. There are several cream substitutes available now, but I still prefer tofu cream personally Yield;… Continue reading Creamy Sundried Tomato Pasta
Author: Bethany's Vegan Kitchen
I've been vegan since 10th February 2016, I post easy vegan recipes every week
Vegan Egg Fried Rice with Scrambled Oggs
This easy to make vegan egg fried rice is full of vegetables, egg free pieces of Scrambled Oggs, and could be eaten as a main or a side. It’s also a great way to use up leftover rice. My typical go to for a vegan egg fried rice would be tofu to replace the egg.… Continue reading Vegan Egg Fried Rice with Scrambled Oggs
Creamy Vegan Chicken Noodle Soup
This comfort food classic contains no meat or dairy, but has the same creamy, meaty, hearty flavour as the non-vegan version. It’s easy to make, and would be a great pick me up if you’re feeling under the weather. This will make six servings of soup, so feel free to halve the amounts listed if… Continue reading Creamy Vegan Chicken Noodle Soup
Cumberland Sausage Catherine Wheel
Bangers and mash, with vegetables and gravy is a comfort food favourite of mine. So I thought I’d make a bonfire night inspired recipe around that theme. This is my Cumberland style seitan sausage Catherine wheel, skewered and then pan fried, served with mash, green beans and gravy. It would be perfect to warm up… Continue reading Cumberland Sausage Catherine Wheel
Vegan Sausage Pastry Mummies
Meat free sausages, wrapped in golden brown shortcrust pastry, these sausage mummies are a fun Halloween food idea. They’re very simple and easy to make, and you can serve them with any dips you like Yield; Seven mummies Cook time; 30 minutes You’ll need; A tablespoon of oil 300g meat free sausages, I used a… Continue reading Vegan Sausage Pastry Mummies
Vegan Cauliflower Cheese Soup
A fun twist on a traditional cauliflower cheese, turns this into a comforting, tasty soup. This combines cauliflower, onion, potato, celery and garlic, along with a dairy free three cheese blend. The soup is blended until smooth and creamy, then topped with melted cheese, crispy vegan bacon and spring onion. It’s best eaten with slices… Continue reading Vegan Cauliflower Cheese Soup
Vegan Beef Chilli
When I went vegan, chilli was one of the first things I made. Since then I’ve been tweaking the recipe, using different mock meat for the mince, using different beans etc. So this is my updated Best Beefless Chilli recipe. I always make a large batch of chilli when I make this, but if you… Continue reading Vegan Beef Chilli
Smoked Tofu Fries/Chips
These oil free smoked tofu chips have a lovely crisp coating, with firm tofu inside, and they’re really easy to make. They’d go really well as a side with all sorts of things, or enjoy them with your favourite dips Yield; Two to three servings Cook time; 15-20 minutes You’ll need; One 225g block of… Continue reading Smoked Tofu Fries/Chips
Vegan Beef, Tomato & Macaroni Soup
Shredded vegan “beef” and macaroni, in a rich tomato and vegetable soup. This soup is hearty and warming, so it’s ideal to warm up with now the weather has cooled down For the mock beef, I used no beef pieces by Dopsu. It’s available in both Tesco and Sainsbury’s, I usually buy it from Tesco,… Continue reading Vegan Beef, Tomato & Macaroni Soup
Cooking With Scrambled Oggs
When I was vegetarian I loved eggs, I was that person who said they couldn’t be vegan because they’d miss eggs. While I do really enjoy a good Tofu Scramble I’ve also wanted to use other egg alternatives. I’ve posted before about using Crackd, so I was curious to see how Scrambled Oggs would compare The… Continue reading Cooking With Scrambled Oggs
Bethany's Vegan Kitchen 