This delicious cold noodle salad is ideal for when the weather warms up, and you don’t fancy eating hot food. It’s also great for packed lunches, or picnics too. It combines crunchy vegetables, shredded mock chicken and noodles, in a savoury sesame sauce. If you’re not a big fan of mock meats (and I get… Continue reading Vegan Sesame Chicken Noodle Salad
Vegan Steak Fajita Omelette
This thick, fluffy omelette is stuffed full of fajita spiced onions, peppers and meat-free steak pieces, along with melted cheese. You could eat this at any time of the day, it would make for a lovely breakfast, lunch or dinner, it’s up to you. I’m using my mung bean egg mix for this, it’s really… Continue reading Vegan Steak Fajita Omelette
Vegan Lobster Roll
This recipe uses pink oyster mushrooms to act as mock lobster. Their tender texture, pink colour and ability to take on other flavours, make them the ideal choice for this. If pink oyster mushrooms aren’t available where you are, oyster mushrooms will work for this too, both Tesco and Morrisons have branches that stock oyster… Continue reading Vegan Lobster Roll
Tofu and Vegetable Noodle Salad
This cold noodle salad combines vegetables, noodles and smoked tofu, in an Asian-inspired sauce. It’s ideal warm weather food and it’s perfect for lunches or main meals. It also keeps well in the fridge for a few days, so it’s great to for lunches in the week. It’s been especially warm here recently, so food… Continue reading Tofu and Vegetable Noodle Salad
Vegan Eggs with Mung Beans
Let me preface this by first saying that I’ve always loved eggs. I was that vegetarian who said they’d not be able to be vegan because they’d miss eggs. Since I became vegan I’ve had some great successes with recreating scrambled eggs out of ackee, using egg replacers, and of course, tofu. But sadly I’ve… Continue reading Vegan Eggs with Mung Beans
Corned Beef Style Seitan
Let me start by stating that this recipe replicates tinned corned beef, which is minced beef preserved with salt and then tinned. It’s not trying to mimic the other kind of corned beef, where the beef is cured with salt, sugar and spices. This seitan replicates the colour, texture and flavour of tinned corned beef,… Continue reading Corned Beef Style Seitan
Beetroot Houmous
This bright and vibrant houmous adds a fantastic flavour and gorgeous pop of colour to any sandwich, wrap or salad. I like to add a generous amount to a plate and top with my favourite salad vegetables and sliced seitan. It makes for a quick and easy lunch Yield; Roughly 450g houmous Cook time; 15… Continue reading Beetroot Houmous
Pistachio Butter Cups
Rich, dark chocolate with a sweet pistachio butter filling. These simple snacks make for a delicious plant-based treat for any time of day. You can use any dairy-free chocolate for this, but I find that the combination of the dark chocolate with the pistachio butter to be especially delicious. They’re a tasty treat that you… Continue reading Pistachio Butter Cups
Pistachio Satay Noodles
This stir fried noodle dish combines vegetables, diced smoked tofu and wheat noodles, in a deliciously nutty pistachio satay sauce. This twist on a satay sauce makes a delicious stir fry sauce, or dipping sauce. To make this using homemade pistachio butter, you can see how I make that here Serves; Two Cook time; 20 minutes… Continue reading Pistachio Satay Noodles
Vegan Chickpea “Tuna” aka Chuna
I thought I’d share how I make my chickpea chuna as it’s slowly changed over the years. It was initially lacking any sort of fishy flavour, at that point in my veganism I’d not tried any seaweed, or vegan fish sauce, so I was unaware of those things. I actually always hated fish before I… Continue reading Vegan Chickpea “Tuna” aka Chuna
Bethany's Vegan Kitchen 