This cold noodle salad combines vegetables, noodles and smoked tofu, in an Asian-inspired sauce. It’s ideal warm weather food and it’s perfect for lunches or main meals. It also keeps well in the fridge for a few days, so it’s great to for lunches in the week. It’s been especially warm here recently, so food… Continue reading Tofu and Vegetable Noodle Salad
Category: Sauces
Mushroom & Fennel Ragu
This hearty, mock meat ragu combines earthy oyster mushrooms and sweet fennel in a rich tomato sauce. I chose to use minced beef style seitan for this dish, if you would also like to use this you can find the recipe here. I really liked the combination of flavours in this dish, it went perfectly with… Continue reading Mushroom & Fennel Ragu
Roasted Tomato & Cheese Sauce
This tasty pasta sauce combines slowly roasted tomatoes, vegetables and dairy-free cheese. It’s perfect when paired with pasta, or add cooked vegetables and mock meats if preferred. You can serve this with a fresh green salad, or crusty bread to soak up any leftover sauce Serves; Four Cook time; 35-45 minutes You’ll need; 1kg fresh… Continue reading Roasted Tomato & Cheese Sauce
Vegan Salmon Wellington with Parsley Sauce
Tender, flaky fish-free salmon and parsley sauce, encased in golden brown puff pastry. This would be ideal served as a festive main dish, along with potatoes, vegetables, and more parsley sauce. I used plant-based salmon by Vivera, I personally love these fish-free fillets and they worked perfectly for this dish. However, if these aren’t available… Continue reading Vegan Salmon Wellington with Parsley Sauce
Vegan Sprout Gratin
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
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
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
Vegan Mushroom Stroganoff
This stroganoff has so much savoury, umami flavour, it’s very easy to make and makes for a hearty, comforting meal. You can use a mix of mushrooms to give this a mix of flavours and textures. I used shiitake, oyster and king oyster mushrooms, but other mushrooms will work too Serves: Four Cook time: 20… Continue reading Vegan Mushroom Stroganoff
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
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
Bethany's Vegan Kitchen 