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
Category: Light Bites
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
Lion’s Mane Steak
I thought I’d share how I like to prepare lion’s mane mushroom. I think this is a really good way to get the best out of them. I find that it’s best to drive as much moisture out of the mushroom as you can. I do this by dry frying them, as you can then… Continue reading Lion’s Mane Steak
Italian Herb Sausages
These herby bangers are a great source of protein and have a really meaty mouthfeel. They’re a mixture of vital wheat gluten, chickpea flour, tofu, nutritional yeast and seasonings, that would be great chopped up in pasta, casseroles or stews. Or fry a couple for a sausage sandwich, or as part of a vegan cooked… Continue reading Italian Herb Sausages
Roasted Asparagus & Pistachio Pesto
This pesto has a fantastic flavour coming from the roasted asparagus and roasted pistachio. It’s delicious stirred through hot or cold pasta, spread onto sandwiches, or used as a dip. I especially like making a large pasta salad and using this pesto as the dressing. Here’s a recipe for a pesto pasta salad that this… Continue reading Roasted Asparagus & Pistachio Pesto
Vegan Sesame Chicken Noodle Salad
This delicious cold noodle salad is ideal for when the weather warms up, and you don’t fancy eating hot food. It’s also great for packed lunches, or picnics too. It combines crunchy vegetables, shredded mock chicken and noodles, in a savoury sesame sauce. If you’re not a big fan of mock meats (and I get… Continue reading Vegan Sesame Chicken Noodle Salad
Vegan Steak Fajita Omelette
This thick, fluffy omelette is stuffed full of fajita spiced onions, peppers and meat-free steak pieces, along with melted cheese. You could eat this at any time of the day, it would make for a lovely breakfast, lunch or dinner, it’s up to you. I’m using my mung bean egg mix for this, it’s really… Continue reading Vegan Steak Fajita Omelette
Vegan Lobster Roll
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
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
Bethany's Vegan Kitchen 