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
Category: Recipe
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
Courgette, Butter Bean & Lemon Soup
This recipe was inspired by a recent trip to a local garden centre. I was having lunch there, and they were serving this lovely bright and fresh courgette, butter bean and lemon soup. I wanted to be able to have it again, so I came up with this. It’s an ideal soup for spring or… Continue reading Courgette, Butter Bean & Lemon Soup
Vegan Sausage Pasta Bake
This combines tasty pieces of meat-free sausage and penne, in a rich tomato and vegetable pasta sauce. I’ve included how I make the pasta sauce, alternatively you can use a 500g jar of shop-bought pasta sauce to cut down on the cooking time. For the sausages, I used Wheaty Vegan Hot Dogs, which I felt… Continue reading Vegan Sausage Pasta Bake
Vegan Goats Cheese & Caramelised Red Onion Tartlets
Homemade dairy-free goats cheese, along with sweet caramelised red onions, and golden puff pastry. The goats cheese is extra firm tofu, blended with miso, nutritional yeast, lemon juice, white rice vinegar, onion granules, garlic granules and salt. It bakes beautifully on these tartlets, you can also eat the cheese as it is on crackers or… Continue reading Vegan Goats Cheese & Caramelised Red Onion Tartlets
Vegan Prawn Cocktail Pasta Salad
This is my vegan version of a classic prawn cocktail, in the form of a pasta salad. This salad combines mock prawn pieces, lettuce, cucumber and pasta, in a creamy plant-based Marie Rose sauce. There are a couple of different kinds of mock prawn available now. There’s Shrimpiee which is available from either Tesco or… Continue reading Vegan Prawn Cocktail Pasta Salad
Vegan Chorizo & Parmesan Pasta Salad
This bright, colourful pasta salad is based on one I made last year. I wanted to remake it, and note down everything that I used, so that I can make it again in future. It combines five colour conchiglie (shell pasta), salad vegetables and meat-free chorizo, in a creamy dairy-free parmesan dressing. Of course, pretty… Continue reading Vegan Chorizo & Parmesan Pasta Salad
Vegan Beef & Vegetable Curry
This flavourful, plant-based curry is made with high protein, beef-flavoured soya strips, vegetables and spinach. I bought soya strips online from Alternative Stores and from House of Natural Food, they’re also available from health food shops or other online retailers Yield: Four servings Cook time: 50 minutes You’ll need: 75g soya strips Two meat free… Continue reading Vegan Beef & Vegetable Curry
Air Fryer Vegan Macaroni Cheese
This comfort food favourite consists of baked macaroni in a dairy-free smoked cheese sauce, with a crunchy breadcrumb topping. You can make this cheesy, creamy pasta dish in just 20 minutes. This recipe is really simple to make, and uses no vegan cheese or cashews. You can whip up the sauce in a blender while… Continue reading Air Fryer Vegan Macaroni Cheese
Bethany's Vegan Kitchen 