Tender smoked tofu with a crispy, spiced Doritos crumb coating. This recipe is inspired by the Chilli Heatwave chicken fries from Burger King. But I’m using smoked tofu, they’re baked not fried, and they’re totally plant based of course. The Chilli Heatwave flavour of Doritos is accidentally suitable for vegans, and makes for a great… Continue reading Chilli Heatwave Tofu Chips/Fries
Category: Side Dish
Seitan Sandwich Filler
Rather than slicing seitan for sandwiches, try this tasty sandwich filler instead. This has a good mix of textures and flavours, so it’s great for adding to sandwiches and wraps, eating with salads, or as a baked potato topping. I used my Original Seitan Recipe for this, but my Chicken Style Seitan would also work… Continue reading Seitan Sandwich Filler
Sprouted Chickpea Houmous
I think this is the tastiest houmous I’ve ever made. It’s creamy and nutty, it works well as a dip, or spread onto sandwiches or crackers, or you can thin it down and use it as a salad dressing. It takes a little bit of planning, as the chickpeas take three days to sprout. But… Continue reading Sprouted Chickpea Houmous
Vegan Air Fryer Nachos
You can make these vegan chilli cheese nachos in the air fryer in just 5 minutes. They’re great for a quick snack, or serve them as a starter. To cut down on the prep time you can use a 400g tin of shop bought chilli, but if you’d like to make your own I’ll include… Continue reading Vegan Air Fryer Nachos
Cheesy Roasted Brussel Sprouts
I swear these sprouts would be enough to sway even the most ardent of sprout haters. The loose leaves go wonderfully crispy, the sprouts caramelise on the outside, and are perfectly tender inside. Roasting them also brings out their lovely nutty flavour. They’re incredibly easy to make, they just require a little prep, then the… Continue reading Cheesy Roasted Brussel Sprouts
Vegan Egg Fried Rice with Scrambled Oggs
This easy to make vegan egg fried rice is full of vegetables, egg free pieces of Scrambled Oggs, and could be eaten as a main or a side. It’s also a great way to use up leftover rice. My typical go to for a vegan egg fried rice would be tofu to replace the egg.… Continue reading Vegan Egg Fried Rice with Scrambled Oggs
Smoked Tofu Fries/Chips
These oil free smoked tofu chips have a lovely crisp coating, with firm tofu inside, and they’re really easy to make. They’d go really well as a side with all sorts of things, or enjoy them with your favourite dips Yield; Two to three servings Cook time; 15-20 minutes You’ll need; One 225g block of… Continue reading Smoked Tofu Fries/Chips
Vegan Bacon Bits
These smokey, crispy, salty little crumbles are tasty and so versatile. Use them as a topping for salads, tofu scramble or soups, stir them through dips and pasta dishes, or add them into wraps or sandwiches. They’re easy to make and would go well with all sorts of foods I was talking to my Mom… Continue reading Vegan Bacon Bits
Roasted Pepper & Feta Style Cheese Dip
This dip has a smoky, creamy flavour, with a little warmth and sweetness. It’s ideal with bread or veggie sticks, spread onto sandwiches, or added to sauces for a lovely pop of flavour Yield; 335g of dip Cook time; 45 minutes You’ll need; Three red peppers, deseeded and cut into large pieces. Alternatively use 185g… Continue reading Roasted Pepper & Feta Style Cheese Dip
Rainbow Couscous with Pickled Red Onion
A quick and easy salad topped with crisp pickled red onion. You can use the onions to add a tangy, sweet crunch to burgers, sandwiches, salads, tacos, anything you like. They’re very easy to make, have a great flavour, crisp texture, and add a pretty pop of colour too Pickled Red Onions You’ll need; One… Continue reading Rainbow Couscous with Pickled Red Onion
Bethany's Vegan Kitchen 