A rich, dark chocolate and silken tofu cheesecake, with a chocolate chip cookie crust. All you need for the crust is flour, peanut butter, chocolate chips and syrup. The no bake filling is simply melted chocolate, silken tofu and icing sugar blended together to make a creamy indulgent dessert Yield; Eight servings Cook time; 10… Continue reading Vegan Chocolate Cheesecake
Author: Bethany's Vegan Kitchen
I've been vegan since 10th February 2016, I post easy vegan recipes every week
Air Fryer Shepherd’s Pie
Since I bought a 4.3 litre air fryer, I’ve been experimenting with using it to cook various different dishes. So I took my existing recipe for a shepherd’s pie, and altered the quantities slightly, so I could make it in the air fryer rather than using the oven. Rather than baking this in the oven… Continue reading Air Fryer Shepherd’s Pie
Smoked Cheese Sauce, Cashew Free & Cheese Free
This rich cheese sauce is easy to make, and doesn’t require any vegan cheese or cashews. Stir it through pasta, pour it over vegetables, or eat in burgers or with nachos. If you haven’t found a vegan cheese you like, but you still want an easy to make cheese sauce, give this a try Yield;… Continue reading Smoked Cheese Sauce, Cashew Free & Cheese Free
Creamy Vegan Chicken & Leek Conchiglie
Hello, I’m back with new recipes for 2023, still really easy to make and delicious. This creamy, tasty pasta dish is easy to make and a good source of plant based protein. I used firm tofu and plant milk to make the dairy free cream for this, it has much more protein than dairy cream… Continue reading Creamy Vegan Chicken & Leek Conchiglie
Vegan Beef Wellington
Beef style seitan, brushed with pâté, then wrapped in shortcrust pastry. This hearty, tasty main dish would be ideal for any festive feast, served with all the trimmings You can cut down on the prep time by making the seitan and the pâté ahead of time. To make the seitan CLICK HERE for my beef… Continue reading Vegan Beef Wellington
Candy Cane Hot Chocolate Stirrers
You can make a delicious cup of hot chocolate with these candy cane marshmallow hot chocolate stirrers. They’re easy to make, they make for a lovely handmade gift, and they’re fun to use. Just heat a cup of plant milk (I like to heat 200ml soy milk in the microwave) then pop the stirrer in… Continue reading Candy Cane Hot Chocolate Stirrers
Cheesy Roasted Brussel Sprouts
I swear these sprouts would be enough to sway even the most ardent of sprout haters. The loose leaves go wonderfully crispy, the sprouts caramelise on the outside, and are perfectly tender inside. Roasting them also brings out their lovely nutty flavour. They’re incredibly easy to make, they just require a little prep, then the… Continue reading Cheesy Roasted Brussel Sprouts
Festive Rocky Road
These festive rocky road bites combine dairy free chocolate with mini marshmallows, spiced biscuits, cranberries, and a snowy dusting of icing sugar. The tartness of the cranberries, with the sweetness of the chocolate and marshmallow, and the spices in the biscuits make for a lovely festive flavour combination Yield; 20 pieces Prep time; 10 minutes,… Continue reading Festive Rocky Road
Creamy Sundried Tomato Pasta
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
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
Bethany's Vegan Kitchen 