This pâté is deliciously garlicky, with a lovely smoked flavour, in addition to the deeply savoury mushroom flavour. It’s also a good source of protein, and is delightful when eaten on toast, crackers, or slices of fresh bread. I used shiitake mushrooms for this, but other mushrooms would work too. This contains a whole bulb… Continue reading Roasted Garlic & Shiitake Mushroom Pâté
Category: Side Dish
Easy Vegan Vol Au Vents
A delicious selection of plant based vol au vents, that would be perfect for any gathering or festive party. These have three different fillings, the first is slow roasted cherry tomato, cream cheese and spring onion. Then a creamy mildly spiced vegan coronation chicken, and finally vegan prawn cocktail with a Marie Rose sauce For… Continue reading Easy Vegan Vol Au Vents
Vegan Cheese & Chive Dip
A creamy dip made using tofu based soured cream, fresh chives and grated dairy free mature cheddar cheese. You can serve this dip hot or cold, it would go well with crackers, breadsticks, vegetable sticks or crisps. It’s ideal for sharing and it’s so quick and easy to make. Silken tofu provides a velvety smooth… Continue reading Vegan Cheese & Chive Dip
Chickpea, Mushroom & Spinach Curry
This whole food plant based curry combines chickpeas, mushrooms and spinach in flavourful curry sauce. You could serve this with rice, dairy free naan bread and any side dishes you like. This curry is really easy to make, and you can customise the heat to suit you. If you prefer a mild curry, use a… Continue reading Chickpea, Mushroom & Spinach Curry
Black Chickpea Houmous & Black Tahini Cookies
I’m sharing two spooky recipes for Halloween this year. First up is a garlicky black houmous made with black chickpeas and a black tahini. This houmous has more of a nutty flavour to it, coming from both the black chickpeas and black tahini. It’s perfect with crackers, eaten as a dip, served with salads or… Continue reading Black Chickpea Houmous & Black Tahini Cookies
Vegan Nacho Cheese Dip
A deliciously cheesy, spicy, nacho cheese dip that you can eat with tortilla chips or pour on top of nachos. Before I went vegan I used to quite like the nacho cheese dip by Doritos, but as it contains milk and egg it’s not suitable for vegans. So I wanted to make my own vegan… Continue reading Vegan Nacho Cheese Dip
Roasted Vegetable & Chickpea Bulgur Wheat Salad
This combines roasted leeks, cherry tomatoes & red pepper, along with chickpeas, spring onion, bulgur wheat and mixed salad leaves. The roasted vegetables add a lovely natural sweetness to this salad. It would be great as a side dish, either warm or chilled, and would go well with all sorts of things. It would also… Continue reading Roasted Vegetable & Chickpea Bulgur Wheat Salad
Jalapeño & Lime Houmous
A deliciously creamy houmous, with a spicy warmth from pickled jalapeños, and a little citrus sweetness from the lime. This copycat recipe of shop bought jalapeño houmous is easy to make and much cheaper too, especially if you use dried chickpeas. Lately, I’ve been soaking my chickpeas with bicarbonate of soda, which really cuts down… Continue reading Jalapeño & Lime Houmous
Lemon Pepper Houmous
This creamy houmous has a lovely peppery warmth, and the lemon gives it a bright, fresh flavour. It’s really easy to make and would go well with all sorts of things Yield; Roughly 450g houmous Cook time; 15/20 minutes (if cooking dried chickpeas) You’ll need; Either one 400g tin of chickpeas, drained, or 125g dried… Continue reading Lemon Pepper Houmous
Beans in Tomato & Roasted Pepper Sauce
Cannellini beans in a slow roasted beef tomato and red pepper sauce. This is perfect for sharing with flatbread or slices of crusty bread, you can also eat this on toast, or as part of a vegan cooked breakfast. You don’t need to add any sweetness to the sauce, the sugars in the tomato and… Continue reading Beans in Tomato & Roasted Pepper Sauce
Bethany's Vegan Kitchen 