This cashew based vegan queso is incredibly easy to whip up, and very versatile. You can eat it hot or cold, drizzle it onto nachos or burritos; use it as a dip for crisps or chips, or spread it onto sandwiches or wraps. It doesn’t require any cooking and it’s gluten free. You don’t need… Continue reading Vegan Queso; Cashew Cheese Sauce
Author: Bethany's Vegan Kitchen
I've been vegan since 10th February 2016, I post easy vegan recipes every week
Vegan Cherry Bakewell Cookies
These cookies are filled with crunchy almond butter and cherries, then finished with a layer of icing and half a glacé cherry on top. They’re a fun twist on a traditional cherry bakewell tart, easy to make, and great when you fancy a sweet treat. I love the combination of cherry and almond, and these… Continue reading Vegan Cherry Bakewell Cookies
Vegan Leek, Bacon & Potato Quiche
This is the latest installment in my mung bean adventure series. It started off with me making the base mixture, which can be use to make a scramble or an omelette. Then I created this meaty vegan steak fajita omelette, and finally these vegan breakfast egg bites. Now I’m sharing how I make this vegan… Continue reading Vegan Leek, Bacon & Potato Quiche
Smoky Ham Style Seitan
This smoky ham style seitan is deliciously savoury, with a fantastic smoked flavour. It combines three different smoky elements; smoked tofu, liquid smoke and smoked paprika. This along with a few other seasonings, and roasted beetroot for colour, makes an amazing alternative to meat-based ham. It’s fantastic hot or cold in sandwiches, and it can… Continue reading Smoky Ham Style Seitan
Vegan Breakfast Egg Bites
These little egg bites would be ideal for a quick snack or picky tea. They’re made using my mung bean egg mix that I’ve been using to make scrambled vegan eggs and omelettes with Serves; 9 Cook time; 25 minutes You’ll need; 120g split peeled mung beans 120ml soy milk Half a teaspoon of the… Continue reading Vegan Breakfast Egg Bites
Mushroom, Leek and Fennel Stroganoff
This rich and creamy stroganoff combines delicious vegetables in a luscious sauce. For the creamy element to this, I chose to go with tofu cream. Tofu cream is a cream substitute that I make by blending silken tofu with plant-based milk. It’s a really useful cream substitute that you can easily make at home. It’s… Continue reading Mushroom, Leek and Fennel Stroganoff
Vegan Lion’s Mane Pulled Pork
This method of cooking lion’s mane mushroom gives you a really meaty, tasty mock meat resembling pulled pork. I recently shared how I like to make a steak from lion’s mane mushroom, so I thought I’d experiment with other ways to cook it. You could use the pulled pork in a few different ways. Eat… Continue reading Vegan Lion’s Mane Pulled Pork
Vegan Corned Beef and Vegetable Pie
This wholesome pie consists of vegetables and meat-free corned beef in a rich gravy, topped with golden puff pastry. This uses pieces of my corned beef style seitan, so I’ll link that recipe here if you’d like to use it. I feel that it worked really well for this. Alternatively, the same amount of meat-free… Continue reading Vegan Corned Beef and Vegetable Pie
Spicy Vegan Bolognese
This spicy vegan bolognese features mock meat and vegetables in a hearty tomato ragu. You can use any mock meat you like for this, I chose to use my vegan corned beef style seitan. If you’d like to use this seitan too, you can find that recipe HERE. You can eat this with pasta, serve it… Continue reading Spicy Vegan Bolognese
Vegan Corned Beef Hash
As the weather here cools off, and everywhere feels markedly more autumnal, it makes me crave more comfort foods. So here is my recipe for vegan corned beef hash, a comfort food classic from my childhood. I grew up in the West Midlands of England, and this might not be the corned beef hash that… Continue reading Vegan Corned Beef Hash
Bethany's Vegan Kitchen 