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
Category: Food to Share
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
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
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 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
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
Vegan Corned Beef Pasties
There’s something I find really fun about veganising typically very British and very non-vegan food. This British classic pasty filling combines meaty vegan corned beef and creamy mashed potato encased in golden puff pastry. They’re delicious hot or cold, and make for a hearty, satisfying lunch. I’ve really been enjoying cooking with my corned beef… Continue reading Vegan Corned Beef Pasties
Tofu and Vegetable Noodle Salad
This cold noodle salad combines vegetables, noodles and smoked tofu, in an Asian-inspired sauce. It’s ideal warm weather food and it’s perfect for lunches or main meals. It also keeps well in the fridge for a few days, so it’s great to for lunches in the week. It’s been especially warm here recently, so food… Continue reading Tofu and Vegetable Noodle Salad
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
Bethany's Vegan Kitchen 