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
Vegan Cream Cheese Stuffed Mushrooms
I’m sure it’s probably obvious by now, but I love mushrooms. I could eat them every day and never tire of them. This is a fun way to use beautiful field mushrooms, and tofu based cream cheese. They would work well as a starter, or a light main served with a colourful salad. I’ll also… Continue reading Vegan Cream Cheese Stuffed Mushrooms
Mushroom & Fennel Ragu
This hearty, mock meat ragu combines earthy oyster mushrooms and sweet fennel in a rich tomato sauce. I chose to use minced beef style seitan for this dish, if you would also like to use this you can find the recipe here. I really liked the combination of flavours in this dish, it went perfectly with… Continue reading Mushroom & Fennel Ragu
Smoked Tofu Steaks
These tofu steaks have a really lovely flavour and texture. They’re quite firm, lovely and crisp on the outside, and they’re packed with savoury flavour. Smoked tofu already has a delicious smoky flavour, it’s then marinated to give it even more of an umami kick. They’re delicious hot or cold, and they’re really handy to… Continue reading Smoked Tofu Steaks
Chocolate Pistachio Mousse
The internet has been in a frenzy for pistachio chocolate for a while lately, and it made me wonder what blending pistachio butter into a chocolate mouse would be like. Delicious, as it happens. Which led me to this recipe for a really decadent and indulgent, yet surprisingly simple to make mousse. You could opt… Continue reading Chocolate Pistachio Mousse
Bethany's Vegan Kitchen 