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
Category: Mains
Vegan Sausage and Green Pepper Fusilli
This hearty pasta dish combines meaty seitan sausages, green pepper and fusilli in a herby tomato sauce. Any kind of sausages should work for this, but my Italian Herb Sausages would work especially well in this dish. The tomato sauce is really simple and uncomplicated, but it works really well for this. Sometimes you really… Continue reading Vegan Sausage and Green Pepper Fusilli
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
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
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
Vegan Chickpea “Tuna” aka Chuna
I thought I’d share how I make my chickpea chuna as it’s slowly changed over the years. It was initially lacking any sort of fishy flavour, at that point in my veganism I’d not tried any seaweed, or vegan fish sauce, so I was unaware of those things. I actually always hated fish before I… Continue reading Vegan Chickpea “Tuna” aka Chuna
Mushroom & Fennel Ragu
This hearty, mock meat ragu combines earthy oyster mushrooms and sweet fennel in a rich tomato sauce. I chose to use minced beef style seitan for this dish, if you would also like to use this you can find the recipe here. I really liked the combination of flavours in this dish, it went perfectly with… Continue reading Mushroom & Fennel Ragu
Bethany's Vegan Kitchen 