This recipe uses pink oyster mushrooms to act as mock lobster. Their tender texture, pink colour and ability to take on other flavours, make them the ideal choice for this. If pink oyster mushrooms aren’t available where you are, oyster mushrooms will work for this too, both Tesco and Morrisons have branches that stock oyster… Continue reading Vegan Lobster Roll
Category: How to
Vegan Eggs with Mung Beans
Let me preface this by first saying that I’ve always loved eggs. I was that vegetarian who said they’d not be able to be vegan because they’d miss eggs. Since I became vegan I’ve had some great successes with recreating scrambled eggs out of ackee, using egg replacers, and of course, tofu. But sadly I’ve… Continue reading Vegan Eggs with Mung Beans
Corned Beef Style Seitan
Let me start by stating that this recipe replicates tinned corned beef, which is minced beef preserved with salt and then tinned. It’s not trying to mimic the other kind of corned beef, where the beef is cured with salt, sugar and spices. This seitan replicates the colour, texture and flavour of tinned corned beef,… Continue reading Corned Beef Style Seitan
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
Vegan Tempeh “Beef” Pasty
Meaty, beef flavoured tempeh is mixed with shiitake mushrooms to create a delicious meat-free mince. The mince is then used as the filling for these tasty pasties. To give the tempeh a beefy flavour, it’s first marinated with shiitake mushrooms, and then fried off in meat-free beef stock. This gives you a deeply savoury, high… Continue reading Vegan Tempeh “Beef” Pasty
Air Fryer Roasted Chestnuts
These tasty, nutty, slightly sweet chestnuts are really easy to make, and brilliant to snack on. You can also use them in other dishes, such as soups, stir fries or sauces. I’ve found this way of preparing the chestnuts makes the skins easier to peel. Also, it’s best to peel them all while they’re still… Continue reading Air Fryer Roasted Chestnuts
Vegan Camembert Stuffed Pumpkin
A whole roasted pumpkin stuffed with deliciously dairy-free melted camembert. This would make for an awesome dip, simply serve with breadsticks, crusty bread or vegetable sticks. I used plant-based camembert by Honestly Tasty, it’s the closest thing to dairy camembert that I’ve tried since I transitioned to veganism. They also have a lovely brie that… Continue reading Vegan Camembert Stuffed Pumpkin
Three Vegan Toasties
Today I’m sharing three easy to make, delicious vegan toasties. There’s a houmous and slowly roasted vegetable toastie, a classic cheese toastie with a crispy cheese crust, and finally a pepperoni pizza toastie. All meat-free, dairy-free and perfect for lunch. You can eat these by themselves, or pair them with a bowl of soup for… Continue reading Three Vegan Toasties
King Oyster Vegan Scallops
These succulent vegan scallops have lots of umami flavour, they’re easy to make, and would be a wonderful addition to all sorts of dishes. I chose to serve them on top of some garlicky, creamy pasta, and I’ll include that recipe in this blog post too Serves: Two Cook time: 15 minutes, with an additional… Continue reading King Oyster Vegan Scallops
Vegan Seitan Pepperoni
Hello! I’m back from my break with new recipes for 2024, starting with this pepperoni style seitan. I’m a big fan of seitan personally, I usually make some every Sunday and I use it in a variety of different ways. This smoky, spicy seitan is great for using in place of pepperoni on pizzas, diced… Continue reading Vegan Seitan Pepperoni
Bethany's Vegan Kitchen 