Rocket & pistachio pesto, with garlic, basil and dairy free truffle parmesan cheese. This is a vibrant, fresh pesto, with a deep nuttiness from the pistachios. I love making pesto with rocket, as it gives the pesto a delicious peppery flavour. This pesto would work well with hot or cold pasta, as well as spreading… Continue reading Rocket & Pistachio Pesto
Roasted Garlic & Caramelised Onion Dip
A deliciously creamy blend of silken tofu, nutritional yeast, slowly roasted garlic, caramelised onion & herbs. This dip is dairy free, low fat and a source of plant based protein. Serve it with crackers, crisps, breadsticks or vegetables. I love the simplicity of this dip. You don’t need any dairy free sour cream/yogurt/cream cheese, as… Continue reading Roasted Garlic & Caramelised Onion Dip
Vegan White Chocolate Cheesecake
Creamy dairy free white chocolate cheesecake, with a cookies and cream biscuit base. These individual cheesecakes are easy to make, they only require five ingredients, and you can make them ahead of time. The biscuit base is simply biscuit and dairy free butter, and the filling is melted white chocolate, silken tofu and a little… Continue reading Vegan White Chocolate Cheesecake
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
Creamy Vegan Salmon Pasta
This creamy, rich pasta dish combines tender, flaky plant based salmon, a smoky dairy free sauce, penne and vegetables. Vivera salmon style fillets work really well in this dish, they’re available to buy from Tesco and Morrisons. The sauce is made by blending together firm tofu, plant milk and nutritional yeast. It’s really simple to… Continue reading Creamy Vegan Salmon Pasta
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
BLT Couscous Salad
The classic sandwich combination in the form of a couscous salad, with a simple but tasty lemon vinaigrette dressing. This would be great for a quick lunch or for a picnic. Quite a few brands now make meat free bacon, I chose to use Richmond meat free bacon, but feel free to use any vegan… Continue reading BLT Couscous Salad
Chilli Heatwave Tofu Chips/Fries
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
Salted Chocolate Almonds
Roasted almonds covered in dairy free milk chocolate, and sprinkled with salt. They’re dangerously moreish and super easy to make. I love roasting nuts in the microwave, it’s really simple and it’s so easy to keep an eye on them. You’ll know when the nuts are done when they smell toasted and you can hear… Continue reading Salted Chocolate Almonds
Roasted Tomato & Vegan Feta Pasta Sauce
This sauce combines roasted tomatoes, roasted garlic and dairy free feta, with oregano and basil. The tomatoes only take 20 minutes to roast in the air fryer, so this is pretty quick and easy to make. I’ve also included how to make this with an oven too Yield; 550g of sauce Cook time; 20 minutes… Continue reading Roasted Tomato & Vegan Feta Pasta Sauce
Bethany's Vegan Kitchen 