This rich and creamy stroganoff combines delicious vegetables in a luscious sauce. For the creamy element to this, I chose to go with tofu cream. Tofu cream is a cream substitute that I make by blending silken tofu with plant-based milk. It’s a really useful cream substitute that you can easily make at home. It’s… Continue reading Mushroom, Leek and Fennel Stroganoff
Vegan Lion’s Mane Pulled Pork
This method of cooking lion’s mane mushroom gives you a really meaty, tasty mock meat resembling pulled pork. I recently shared how I like to make a steak from lion’s mane mushroom, so I thought I’d experiment with other ways to cook it. You could use the pulled pork in a few different ways. Eat… Continue reading Vegan Lion’s Mane Pulled Pork
Vegan Corned Beef and Vegetable Pie
This wholesome pie consists of vegetables and meat-free corned beef in a rich gravy, topped with golden puff pastry. This uses pieces of my corned beef style seitan, so I’ll link that recipe here if you’d like to use it. I feel that it worked really well for this. Alternatively, the same amount of meat-free… Continue reading Vegan Corned Beef and Vegetable Pie
Spicy Vegan Bolognese
This spicy vegan bolognese features mock meat and vegetables in a hearty tomato ragu. You can use any mock meat you like for this, I chose to use my vegan corned beef style seitan. If you’d like to use this seitan too, you can find that recipe HERE. You can eat this with pasta, serve it… Continue reading Spicy Vegan Bolognese
Vegan Corned Beef Hash
As the weather here cools off, and everywhere feels markedly more autumnal, it makes me crave more comfort foods. So here is my recipe for vegan corned beef hash, a comfort food classic from my childhood. I grew up in the West Midlands of England, and this might not be the corned beef hash that… Continue reading Vegan Corned Beef Hash
Lion’s Mane Steak
I thought I’d share how I like to prepare lion’s mane mushroom. I think this is a really good way to get the best out of them. I find that it’s best to drive as much moisture out of the mushroom as you can. I do this by dry frying them, as you can then… Continue reading Lion’s Mane Steak
Vegan Corned Beef Pasties
There’s something I find really fun about veganising typically very British and very non-vegan food. This British classic pasty filling combines meaty vegan corned beef and creamy mashed potato encased in golden puff pastry. They’re delicious hot or cold, and make for a hearty, satisfying lunch. I’ve really been enjoying cooking with my corned beef… Continue reading Vegan Corned Beef Pasties
Vegan Sausage and Green Pepper Fusilli
This hearty pasta dish combines meaty seitan sausages, green pepper and fusilli in a herby tomato sauce. Any kind of sausages should work for this, but my Italian Herb Sausages would work especially well in this dish. The tomato sauce is really simple and uncomplicated, but it works really well for this. Sometimes you really… Continue reading Vegan Sausage and Green Pepper Fusilli
Italian Herb Sausages
These herby bangers are a great source of protein and have a really meaty mouthfeel. They’re a mixture of vital wheat gluten, chickpea flour, tofu, nutritional yeast and seasonings, that would be great chopped up in pasta, casseroles or stews. Or fry a couple for a sausage sandwich, or as part of a vegan cooked… Continue reading Italian Herb Sausages
Roasted Asparagus & Pistachio Pesto
This pesto has a fantastic flavour coming from the roasted asparagus and roasted pistachio. It’s delicious stirred through hot or cold pasta, spread onto sandwiches, or used as a dip. I especially like making a large pasta salad and using this pesto as the dressing. Here’s a recipe for a pesto pasta salad that this… Continue reading Roasted Asparagus & Pistachio Pesto
Bethany's Vegan Kitchen 