Finely shredded mushrooms add a meaty, umami flavour, and mimic pulled pork in this hearty vegan chilli. I used a mixture of white closed cup, portobello and shiitake mushrooms to give this a variety of flavours and textures. Just pull the stems of the mushrooms apart, then thinly slice the caps Yield; Four servings Cook… Continue reading Pulled Mushroom Chilli
Tofu Mince Bolognese
This hearty bolognese sauce uses tofu as the “mince”. Tofu really is so versatile, as long as you give it lots of flavour, it can be used for all sorts of things. This tofu was pressed, crumbled and cooked making it a great swap for mince in this tasty pasta dish. The texture of this… Continue reading Tofu Mince Bolognese
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
Pepperoni Macaroni Cheese
Meat free pepperoni and macaroni in a rich cheese sauce, with a crispy cheese and sliced pepperoni topping. The pepperoni I’m using is by Love Seitan it has a great flavour and texture to it. I love making my own seitan, but I realise that making your own isn’t always an option. I’ve been following… Continue reading Pepperoni Macaroni Cheese
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
Takeaway Style Vegan Paneer Tikka Masala
A creamy tikka masala sauce, with firm tofu “paneer”, great for a fakeaway with rice and naan bread to scoop up the sauce. Using tofu in place of paneer adds extra protein, iron and calcium to this curry. As for the cream, I used tofu cream, which I made by blending 60ml plant cream with… Continue reading Takeaway Style Vegan Paneer Tikka Masala
Vegan Cheesy Popcorn
Vegan cheesy popcorn is the perfect savoury snack for any occasion, especially if (like me) you prefer savoury snacks over sweet ones. I prefer eating this while it’s still warm, it’s so moreish, but you can leave it to cool before eating if referred Yield; Four servings Cook time; 10 minutes You’ll need; 100g popcorn… Continue reading Vegan Cheesy Popcorn
Creamy Vegan Chicken Mash Pie
Meat free chicken pieces and vegetables, in a creamy parsley & sage sauce, topped with mashed potato. This hearty pie is tasty and easy to make, it bakes in the air fryer for 15 minutes or the oven for 25 minutes. I chose to use Dopsu No Chicken Pieces for this recipe, they’re available from… Continue reading Creamy Vegan Chicken Mash Pie
Creamy Chickpea Curry
Tender chickpeas in a creamy hidden vegetable curry sauce. The sauce contains onion, carrot, celery, garlic, yellow pepper, tomato and spices, all blended together with soya milk for creaminess. It’s a great way to sneak more vegetables into your meals without even noticing. This would be ideal served with rice and naan bread to scoop… Continue reading Creamy Chickpea Curry
Bethany's Vegan Kitchen 