Tender sprouts and cranberries are stirred through a creamy onion, rosemary and sage sauce, topped with breadcrumbs and hazelnuts. This side dish would be ideal for any festive feast, and it can be cooked in an air fryer, if the oven happens to already be in use. This tasty gratin should win over even the… Continue reading Vegan Sprout Gratin
Category: Recipe
Air Fryer Roasted Chestnuts
These tasty, nutty, slightly sweet chestnuts are really easy to make, and brilliant to snack on. You can also use them in other dishes, such as soups, stir fries or sauces. I’ve found this way of preparing the chestnuts makes the skins easier to peel. Also, it’s best to peel them all while they’re still… Continue reading Air Fryer Roasted Chestnuts
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
Vegan Ham & Cheese Twists
These moreish pastry twists are a combination of dairy-free cheese, meat-free smoked ham, and crumbly shortcrust pastry. They’re a really tasty snack and are lovely eaten hot or cold. Shortcrust and puff pastry from supermarkets (here in the UK at least) is usually suitable for vegans, as oil is used rather than butter. But it’s… Continue reading Vegan Ham & Cheese Twists
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
Vegan Halloween Cheesecake
A spooky halloween dark chocolate cheesecake, with a black chocolate chip cookie crust. This is easy to make and a deliciously decadent dessert. The crust uses black tahini, which you can either make or purchase, depending on which is more convenient. I chose to make it, so I’ll include details on how to do that… Continue reading Vegan Halloween Cheesecake
Three Vegan Toasties
Today I’m sharing three easy to make, delicious vegan toasties. There’s a houmous and slowly roasted vegetable toastie, a classic cheese toastie with a crispy cheese crust, and finally a pepperoni pizza toastie. All meat-free, dairy-free and perfect for lunch. You can eat these by themselves, or pair them with a bowl of soup for… Continue reading Three Vegan Toasties
Mediterranean Vegetable Pasty
These flavour packed pasties contain a mixture of tender roasted vegetables, encased in crumbly shortcrust pastry. They would make for a lovely lunch or snack. They’re great hot or cold, and can be frozen too. Just make sure they’re completely cold before putting them into an airtight container and freezing Serves: Four Cook time: 45… Continue reading Mediterranean Vegetable Pasty
Roasted Butternut Squash Pasta Sauce
This pasta sauce is cosy and comforting, and perfect for autumn. Slowly roasted butternut squash is blended with dairy-free cream, sage and a few other seasonings to create this silky smooth sauce. It’s really easy to make, you just need to roast the squash and then the blender does the rest of the work for… Continue reading Roasted Butternut Squash Pasta Sauce
Bethany's Vegan Kitchen 