You can make a pretty convincing vegan substitute for anchovies that are oily, salty, briny and fishy. You can use these in sauces to add a boost of umami, or to top toast with. Shiitake mushrooms alone already have plenty of umami flavour. So after dehydrating them slightly, then rehydrating with a marinade that’s bursting… Continue reading Simple Vegan Anchovies Fish-Free and Delicious with Mushrooms and Seaweed
Category: How to
Vegan Peanut Noodle Stir Fry
Thi is a really simple, quick, meal for one that you can whip up in 15 minutes. It’s also really easy to customise too. The noodles and sauce will go with all manner of vegetables or protein. So feel free to swap out the vegetables I’ve used, or swap the tofu for tempeh, seitan or… Continue reading Vegan Peanut Noodle Stir Fry
Hazelnut & Cashew Butter
This is a delicious mix of roasted hazelnuts and roasted cashews, blended into a smooth butter. The cashews add a slight sweetness and creaminess, and the hazelnut adds a deep, aromatic nuttiness. It’s one of the tastiest nut butters that I’ve ever tasted. It’s also incredibly simple, it contains just two ingredients. Use it as… Continue reading Hazelnut & Cashew Butter
Chicken Style Tofu Fillets
This is my recipe for really meaty, tender, succulent chicken style tofu fillets. They would go well with anything you’d eat a chicken fillet with. Eat them with pasta, rice or potatoes, anything you like. They have a great flavour, so you can eat them on their own, or pair them with a tasty sauce.… Continue reading Chicken Style Tofu Fillets
Vegan Nutella
This creamy, chocolatey treat contains just four ingredients and you can spread it onto toast, spoon it into porridge, or bake it into pastries or brownies. This combines roasted hazelnuts, melted dairy-free chocolate, vanilla essence and a little salt to create a delicious dairy-free version of Nutella. Buying roasted hazelnuts means that they’re ready to… Continue reading Vegan Nutella
Vegan Queso; Cashew Cheese Sauce
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
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
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 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
