This vegan fried rice is a tasty combination of mock chicken, rice and vegetables. This time I’m using mock chicken I bought recently from an Asian supermarket. It’s the type that is often used in Chinese takeaways, and it’s made from a mixture of seitan and tofu. It does look eerily realistic, with some pieces… Continue reading Vegan Chicken Fried Rice
Category: Mains
Easy Vegan Sesame Rice
This flavourful, easy to make side would go well along with stir fried vegetables, or mock meats in a Chinese curry sauce, black bean sauce or sweet and sour sauce. It’s also quick and straightforward to make. Plain boiled rice can be a little, well, plain. So this is a really simple way to give… Continue reading Easy Vegan Sesame Rice
Chicken Curry Flavoured Seitan
This chicken curry flavoured seitan makes for a great high-protein vegan snack. It’s also great to eat on sandwiches, with salads or in wraps. This a combination of both my chicken seitan recipe and curry seitan recipe, combining the two in this delicious recipe. I absolutely love seitan, and usually make some every single Sunday.… Continue reading Chicken Curry Flavoured Seitan
Roasted Tomato & Cheese Sauce
This tasty pasta sauce combines slowly roasted tomatoes, vegetables and dairy-free cheese. It’s perfect when paired with pasta, or add cooked vegetables and mock meats if preferred. You can serve this with a fresh green salad, or crusty bread to soak up any leftover sauce Serves; Four Cook time; 35-45 minutes You’ll need; 1kg fresh… Continue reading Roasted Tomato & Cheese Sauce
Spinach & Nutmeg Soup
Okay bear with me, because if you’re anything like me, then this might sound like a bit of a weird soup. Spinach and nutmeg? Hmm…not sure about that. The ultra green colour may also be a touch off-putting to some perhaps. But I tried this soup recently from a cafe in my area, they always… Continue reading Spinach & Nutmeg Soup
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
Vegan Salmon Wellington with Parsley Sauce
Tender, flaky fish-free salmon and parsley sauce, encased in golden brown puff pastry. This would be ideal served as a festive main dish, along with potatoes, vegetables, and more parsley sauce. I used plant-based salmon by Vivera, I personally love these fish-free fillets and they worked perfectly for this dish. However, if these aren’t available… Continue reading Vegan Salmon Wellington with Parsley Sauce
Rocket, Basil & Hazelnut Pesto
This bright, vibrant pesto is packed full of flavour and incredibly simple to make. You can stir it through pasta or gnocchi, spread it onto sandwiches, or use it in place of pizza sauce. Anything you like! The rocket adds a lovely peppery flavour, which pairs well with the fresh basil and sweet hazelnut. This… Continue reading Rocket, Basil & Hazelnut Pesto
Vegan Seafood Chowder
This fish-free vegan seafood chowder is hearty and creamy, with a subtle fish flavour. I chose to use plant-based prawns for this, they worked perfectly, but they’re not 100% necessary. You can choose to omit them if they’re not available, this soup will still have a fishy flavour to it coming from the seaweed Serves;… Continue reading Vegan Seafood Chowder
Creamy Garlic Mushrooms on Toast
This is one of my favourite meals to have for breakfast or lunch. It’s definitely a hit for any fellow mushroom fans. It combines mushrooms, garlic, tarragon and nutritional yeast in a creamy sauce. I’ve used a mix of oyster mushrooms for this, but it will work with any mushrooms. I like using white closed… Continue reading Creamy Garlic Mushrooms on Toast
Bethany's Vegan Kitchen 