This hearty, mock meat ragu combines earthy oyster mushrooms and sweet fennel in a rich tomato sauce. I chose to use minced beef style seitan for this dish, if you would also like to use this you can find the recipe here. I really liked the combination of flavours in this dish, it went perfectly with… Continue reading Mushroom & Fennel Ragu
Author: Bethany's Vegan Kitchen
I've been vegan since 10th February 2016, I post easy vegan recipes every week
Smoked Tofu Steaks
These tofu steaks have a really lovely flavour and texture. They’re quite firm, lovely and crisp on the outside, and they’re packed with savoury flavour. Smoked tofu already has a delicious smoky flavour, it’s then marinated to give it even more of an umami kick. They’re delicious hot or cold, and they’re really handy to… Continue reading Smoked Tofu Steaks
Chocolate Pistachio Mousse
The internet has been in a frenzy for pistachio chocolate for a while lately, and it made me wonder what blending pistachio butter into a chocolate mouse would be like. Delicious, as it happens. Which led me to this recipe for a really decadent and indulgent, yet surprisingly simple to make mousse. You could opt… Continue reading Chocolate Pistachio Mousse
Halloumi Style Tofu
Tolloumi? Hallofu? Halloumi style tofu! This halloumi style tofu has a firm, chewy texture, with a salty and tangy flavour. It’s similar in flavour to my Vegan Feta Style Cheese which is again, tofu based. Isn’t tofu so amazingly versatile. This dairy-free halloumi could be used in few different ways. Use it to serve with… Continue reading Halloumi Style Tofu
Vegan Mushroom Tarts
These mushroom tarts would be an instant hit for any mushroom lover. Golden flaky puff pastry is topped with fried mushrooms in a roasted garlic cream sauce. They’re delicious hot or cold, and they make for a lovely lunch or snack. If it’s more convenient, you can make the creamy mushrooms ahead of time the… Continue reading Vegan Mushroom Tarts
Vegan Chicken Fried Rice
This vegan fried rice is a tasty combination of mock chicken, rice and vegetables. This time I’m using mock chicken I bought recently from an Asian supermarket. It’s the type that is often used in Chinese takeaways, and it’s made from a mixture of seitan and tofu. It does look eerily realistic, with some pieces… Continue reading Vegan Chicken Fried Rice
Easy Vegan Sesame Rice
This flavourful, easy to make side would go well along with stir fried vegetables, or mock meats in a Chinese curry sauce, black bean sauce or sweet and sour sauce. It’s also quick and straightforward to make. Plain boiled rice can be a little, well, plain. So this is a really simple way to give… Continue reading Easy Vegan Sesame Rice
Smoked Tofu Sandwich Filler
This whole food plant-based sandwich filler is easy to prepare, tasty and versatile. Smoked tofu works brilliantly as the base for this, with crunchy vegetables adding a variety of texture and flavour. This would be ideal for sandwiches or wraps, or eat it with salads, stir it through cooked and cooled pasta, or top a… Continue reading Smoked Tofu Sandwich Filler
Chicken Curry Flavoured Seitan
This chicken curry flavoured seitan makes for a great high-protein vegan snack. It’s also great to eat on sandwiches, with salads or in wraps. This a combination of both my chicken seitan recipe and curry seitan recipe, combining the two in this delicious recipe. I absolutely love seitan, and usually make some every single Sunday.… Continue reading Chicken Curry Flavoured Seitan
Roasted Tomato & Cheese Sauce
This tasty pasta sauce combines slowly roasted tomatoes, vegetables and dairy-free cheese. It’s perfect when paired with pasta, or add cooked vegetables and mock meats if preferred. You can serve this with a fresh green salad, or crusty bread to soak up any leftover sauce Serves; Four Cook time; 35-45 minutes You’ll need; 1kg fresh… Continue reading Roasted Tomato & Cheese Sauce
Bethany's Vegan Kitchen 