Golden, flaky puff pastry, topped with creamy leeks, garlic and sage. The leeks are the star of the show for these simple but delicious tartlets. They’re easy and straightforward to make, and would be ideal for a light lunch or dinner. As I often do, I made the creamy aspect of this by using dairy-free… Continue reading Creamy Leek Tartlets
Category: Recipe
Double Chocolate Pistachio Butter Cookies
These chewy, soft pistachio butter cookies are easy to make, and stuffed with white and dark chocolate chips. You can purchase pistachio butter, but I’ve been enjoying making my own nut butters recently, so I’ll share how I made it Pistachio Butter You’ll need: 400g roasted pistachios in their shells Method: Start by shelling the… Continue reading Double Chocolate Pistachio Butter Cookies
Vegan Prawn Fried Rice
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
King Oyster Vegan Scallops
These succulent vegan scallops have lots of umami flavour, they’re easy to make, and would be a wonderful addition to all sorts of dishes. I chose to serve them on top of some garlicky, creamy pasta, and I’ll include that recipe in this blog post too Serves: Two Cook time: 15 minutes, with an additional… Continue reading King Oyster Vegan Scallops
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
Bethany's Vegan Kitchen 