Stir-fried vegetables, rice and plant-based prawns, in a simple, tasty sauce. You can make this in roughly 20 minutes, so it would be great for a quick midweek meal. It also has a lovely mix of vegetables and delicious mock prawn pieces Serves: Two Cook time: 18-20 minutes You’ll need: One teaspoon of vegetable oil… Continue reading Vegan Prawn Fried Rice
Category: Mains
Vegan Steak Fajita Nachos
Crispy tortilla chips, topped with melted dairy-free cheese, fajita spiced fried onion, red pepper and meat-free steak pieces. This crowd pleaser is flavour-packed and would be ideal to share, or keep it to yourself and tell no one. I used Juicy Marbles Plant Based Steak which worked perfectly for this. I realise however, that it’s… Continue reading Vegan Steak Fajita Nachos
Mushroom Orzotto
This version is quicker to make than a traditional risotto, but just as delicious. I used a mix of shiitake mushrooms and chestnut mushrooms, which along with the onion, garlic and dairy-free parmesan, give this dish a very savoury, umami flavour. It would be lovely served with a fresh green salad and crusty garlic bread.… Continue reading Mushroom Orzotto
Baked Gnocchi with Beef Seitan
Baked gnocchi in a rich tomato sauce, with pieces of beef-style seitan, and a cheesy breadcrumb topping. The tomato sauce is flavoured with roasted red pepper and roasted garlic, along with basil and oregano. You don’t need to precook the gnocchi for this, it will cook as it bakes in the sauce Start by roasting… Continue reading Baked Gnocchi with Beef Seitan
Vegan Steak Bakes
Tender pieces of plant-based steak and onion, in a rich meat-free gravy, encased in light puff pastry. These vegan steak bakes are packed full of the steak filling, no sad, half-filled pasties here! These would be perfect for lunch or dinner, and you can eat them hot or cold. For the plant-based steak, I used… Continue reading Vegan Steak Bakes
Tofu & Rice Salad Bowl with Creamy Sriracha Dressing
A crunchy, colourful salad consisting of whole grain, red, and wild rice, with salad vegetables and smoked tofu, in a creamy sriracha dressing. The dressing would also be ideal for burgers, wraps, pasta salads or used as a dip. I really enjoy a mix of colours and textures when it comes to salads, I think… Continue reading Tofu & Rice Salad Bowl with Creamy Sriracha Dressing
Vegan Fish Pie with Parsley Sauce
Flaky fish-free salmon and vegetables in a creamy sauce, topped with mashed potato, served with homemade parsley sauce. This veganised version of the classic British dish has all the same flavours and texture as the fish version, but is completely plant based Yield: Four servings Cook time: 50 minutes You’ll need: Four fish-free salmon fillets,… Continue reading Vegan Fish Pie with Parsley Sauce
Cherry Tomato & Chickpea Orzo
This dish combines orzo, chickpeas and vegetables, in a flavourful tomato sauce. It’s hearty and filling, and only takes 20 minutes to cook, so it would be ideal for a quick midweek meal Yield: Four servings Cook time: 20 minutes You’ll need: One tablespoon of oil One red onion, finely diced Two cloves of garlic,… Continue reading Cherry Tomato & Chickpea Orzo
Vegan Creamy Chicken, Lemon & Parsley Pasta
This creamy pasta dish has a bold lemon flavour, meaty pieces of mock chicken, and is easy and quick to make. There are so many different mock-chicken products available now, so I would recommend using your favourite. The cream for the sauce is tofu based, meaning it doesn’t have the same fat content as many… Continue reading Vegan Creamy Chicken, Lemon & Parsley Pasta
Vegan Beef & Bacon Ragu
This meaty, hearty ragu has a delicious savoury richness, and is simple and straightforward to make. Eat it as part of a lasagne, with pasta, or spoon some into a jacket potato. The leftovers keep well in the fridge for a few days, and would freeze well too. For the mince: I used Beyond Mince,… Continue reading Vegan Beef & Bacon Ragu
Bethany's Vegan Kitchen 