This creamy houmous has a lovely peppery warmth, and the lemon gives it a bright, fresh flavour. It’s really easy to make and would go well with all sorts of things Yield; Roughly 450g houmous Cook time; 15/20 minutes (if cooking dried chickpeas) You’ll need; Either one 400g tin of chickpeas, drained, or 125g dried… Continue reading Lemon Pepper Houmous
Category: Light Bites
Beans in Tomato & Roasted Pepper Sauce
Cannellini beans in a slow roasted beef tomato and red pepper sauce. This is perfect for sharing with flatbread or slices of crusty bread, you can also eat this on toast, or as part of a vegan cooked breakfast. You don’t need to add any sweetness to the sauce, the sugars in the tomato and… Continue reading Beans in Tomato & Roasted Pepper Sauce
BLT Couscous Salad
The classic sandwich combination in the form of a couscous salad, with a simple but tasty lemon vinaigrette dressing. This would be great for a quick lunch or for a picnic. Quite a few brands now make meat free bacon, I chose to use Richmond meat free bacon, but feel free to use any vegan… Continue reading BLT Couscous Salad
Chilli Heatwave Tofu Chips/Fries
Tender smoked tofu with a crispy, spiced Doritos crumb coating. This recipe is inspired by the Chilli Heatwave chicken fries from Burger King. But I’m using smoked tofu, they’re baked not fried, and they’re totally plant based of course. The Chilli Heatwave flavour of Doritos is accidentally suitable for vegans, and makes for a great… Continue reading Chilli Heatwave Tofu Chips/Fries
Seitan Sandwich Filler
Rather than slicing seitan for sandwiches, try this tasty sandwich filler instead. This has a good mix of textures and flavours, so it’s great for adding to sandwiches and wraps, eating with salads, or as a baked potato topping. I used my Original Seitan Recipe for this, but my Chicken Style Seitan would also work… Continue reading Seitan Sandwich Filler
Sprouted Chickpea Houmous
I think this is the tastiest houmous I’ve ever made. It’s creamy and nutty, it works well as a dip, or spread onto sandwiches or crackers, or you can thin it down and use it as a salad dressing. It takes a little bit of planning, as the chickpeas take three days to sprout. But… Continue reading Sprouted Chickpea Houmous
Vegan Cheesy Popcorn
Vegan cheesy popcorn is the perfect savoury snack for any occasion, especially if (like me) you prefer savoury snacks over sweet ones. I prefer eating this while it’s still warm, it’s so moreish, but you can leave it to cool before eating if referred Yield; Four servings Cook time; 10 minutes You’ll need; 100g popcorn… Continue reading Vegan Cheesy Popcorn
Creamy Chickpea Curry
Tender chickpeas in a creamy hidden vegetable curry sauce. The sauce contains onion, carrot, celery, garlic, yellow pepper, tomato and spices, all blended together with soya milk for creaminess. It’s a great way to sneak more vegetables into your meals without even noticing. This would be ideal served with rice and naan bread to scoop… Continue reading Creamy Chickpea Curry
Cheesy Roasted Brussel Sprouts
I swear these sprouts would be enough to sway even the most ardent of sprout haters. The loose leaves go wonderfully crispy, the sprouts caramelise on the outside, and are perfectly tender inside. Roasting them also brings out their lovely nutty flavour. They’re incredibly easy to make, they just require a little prep, then the… Continue reading Cheesy Roasted Brussel Sprouts
Vegan Egg Fried Rice with Scrambled Oggs
This easy to make vegan egg fried rice is full of vegetables, egg free pieces of Scrambled Oggs, and could be eaten as a main or a side. It’s also a great way to use up leftover rice. My typical go to for a vegan egg fried rice would be tofu to replace the egg.… Continue reading Vegan Egg Fried Rice with Scrambled Oggs
Bethany's Vegan Kitchen 