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
Category: Mains
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
Butter Bean & Vegan Meatball Stew
This combines meat free meatballs and creamy butter beans, in a rich, smoky tomato based stew. It’s hearty and filling, so it’s perfect to warm up with on a chilly evening. I chose to serve this with white rice, you could also simply serve it with slices of crusty bread. The smoked paprika adds a… Continue reading Butter Bean & Vegan Meatball Stew
Puff Pastry Pesto Tartlets
Golden puff pastry topped with hazelnut, oregano and spinach pesto, cherry tomatoes,dairy free cheese and black olives. These are delicious hot or cold, and would make for a lovely lunch or quick snack. I chose to make the pesto, so I’ll include the recipe for that, but you can always swap it for shop bought… Continue reading Puff Pastry Pesto Tartlets
Vegan Beef & Broccoli Fried Rice
A quick and easy fried rice dish, with mock beef, crisp tender broccoli and fluffy rice in a savoury sauce. This can be eaten as a main or a side, and would be great for a vegan fakeaway. For the mock beef, I used my Beef Style Seitan recipe, which worked really well. However, you can… Continue reading Vegan Beef & Broccoli Fried Rice
Roasted Leek & Lardon Linguine
Linguine stirred through sweet roasted leeks and smokey meat free bacon lardons in a rich dairy free sauce. This recipe is easy to make and comes together in just 30 minutes. I realise that mock meats aren’t for everyone, so if you’re not a fan, try replacing them with the same amount of diced smoked… Continue reading Roasted Leek & Lardon Linguine
Butter Bean Salad
A delicious mix of cucumber, tomato, spring onion, salad leaves, black olives, dairy free cheese and butter beans, in a light herby dressing. This combines a variety of flavours, textures and colours, which I always find the most appealing when it comes to salads. I find that these dried and cooked butter beans have a… Continue reading Butter Bean Salad
Roasted Vegetable & Chickpea Bulgur Wheat Salad
This combines roasted leeks, cherry tomatoes & red pepper, along with chickpeas, spring onion, bulgur wheat and mixed salad leaves. The roasted vegetables add a lovely natural sweetness to this salad. It would be great as a side dish, either warm or chilled, and would go well with all sorts of things. It would also… Continue reading Roasted Vegetable & Chickpea Bulgur Wheat Salad
Creamy Vegan Salmon Pasta
This creamy, rich pasta dish combines tender, flaky plant based salmon, a smoky dairy free sauce, penne and vegetables. Vivera salmon style fillets work really well in this dish, they’re available to buy from Tesco and Morrisons. The sauce is made by blending together firm tofu, plant milk and nutritional yeast. It’s really simple to… Continue reading Creamy Vegan Salmon Pasta
Bethany's Vegan Kitchen 