This recipe was inspired by a recent trip to a local garden centre. I was having lunch there, and they were serving this lovely bright and fresh courgette, butter bean and lemon soup. I wanted to be able to have it again, so I came up with this. It’s an ideal soup for spring or… Continue reading Courgette, Butter Bean & Lemon Soup
Category: Light Bites
Vegan Goats Cheese & Caramelised Red Onion Tartlets
Homemade dairy-free goats cheese, along with sweet caramelised red onions, and golden puff pastry. The goats cheese is extra firm tofu, blended with miso, nutritional yeast, lemon juice, white rice vinegar, onion granules, garlic granules and salt. It bakes beautifully on these tartlets, you can also eat the cheese as it is on crackers or… Continue reading Vegan Goats Cheese & Caramelised Red Onion Tartlets
Vegan Prawn Cocktail Pasta Salad
This is my vegan version of a classic prawn cocktail, in the form of a pasta salad. This salad combines mock prawn pieces, lettuce, cucumber and pasta, in a creamy plant-based Marie Rose sauce. There are a couple of different kinds of mock prawn available now. There’s Shrimpiee which is available from either Tesco or… Continue reading Vegan Prawn Cocktail Pasta Salad
Roasted Garlic & Shiitake Mushroom Pâté
This pâté is deliciously garlicky, with a lovely smoked flavour, in addition to the deeply savoury mushroom flavour. It’s also a good source of protein, and is delightful when eaten on toast, crackers, or slices of fresh bread. I used shiitake mushrooms for this, but other mushrooms would work too. This contains a whole bulb… Continue reading Roasted Garlic & Shiitake Mushroom Pâté
Soy Free Scrambled Eggs
These soy-free vegan scrambled eggs have the same texture and consistency of eggs, but they’re completely plant-based. I typically like to make vegan scrambled eggs with tofu, as it’s easy, inexpensive and quick. But I also enjoy exploring egg replacements, and discovering new ways to recreate meals I used to enjoy as a vegetarian. I… Continue reading Soy Free Scrambled Eggs
Vegan Smoked Cheese Ball
This vegan smoked cheese ball is easy to make, perfect for sharing, and ideal for the festive period. The smoked tofu, nutritional yeast, herbs and spices combine to give this a delightfully cheesy flavour, with a little nutty sweetness from the rocket, hazelnut, walnut and cranberry coating. It’s perfect to serve with crackers or breadsticks,… Continue reading Vegan Smoked Cheese Ball
Easy Vegan Vol Au Vents
A delicious selection of plant based vol au vents, that would be perfect for any gathering or festive party. These have three different fillings, the first is slow roasted cherry tomato, cream cheese and spring onion. Then a creamy mildly spiced vegan coronation chicken, and finally vegan prawn cocktail with a Marie Rose sauce For… Continue reading Easy Vegan Vol Au Vents
Vegan Cheese & Chive Dip
A creamy dip made using tofu based soured cream, fresh chives and grated dairy free mature cheddar cheese. You can serve this dip hot or cold, it would go well with crackers, breadsticks, vegetable sticks or crisps. It’s ideal for sharing and it’s so quick and easy to make. Silken tofu provides a velvety smooth… Continue reading Vegan Cheese & Chive Dip
Chinese Inspired Chicken & Sweetcorn Soup
This soup contains tender pieces of shredded mock chicken and sweetcorn, and is flavoured with garlic, ginger, spring onion, white pepper and topped with toasted sesame oil. You can make this Chinese inspired creamy soup in just 30 minutes, making it great for a midweek meal. Any leftovers you have can be stored in the… Continue reading Chinese Inspired Chicken & Sweetcorn Soup
Chickpea, Mushroom & Spinach Curry
This whole food plant based curry combines chickpeas, mushrooms and spinach in flavourful curry sauce. You could serve this with rice, dairy free naan bread and any side dishes you like. This curry is really easy to make, and you can customise the heat to suit you. If you prefer a mild curry, use a… Continue reading Chickpea, Mushroom & Spinach Curry
Bethany's Vegan Kitchen 