Meaty, beef flavoured tempeh is mixed with shiitake mushrooms to create a delicious meat-free mince. The mince is then used as the filling for these tasty pasties. To give the tempeh a beefy flavour, it’s first marinated with shiitake mushrooms, and then fried off in meat-free beef stock. This gives you a deeply savoury, high… Continue reading Vegan Tempeh “Beef” Pasty
Maple Syrup & Pecan Chocolate Stuffed Cookies
These cookies contain homemade pecan butter, along with maple syrup, and have a melted dark chocolate centre. They’re also studded with little pieces of lightly toasted pecans. Maple syrup packs a real punch of flavour, and the pecan butter and pieces really hold their own due to having their own strength of flavour too. So… Continue reading Maple Syrup & Pecan Chocolate Stuffed Cookies
Vegan Smoked Salmon Cream Cheese
This creamy spread combines smoked no salmon slices, tofu-based cream cheese and herbs. It’s perfect on toast, crackers or bagels. For Veganuary this year, Aldi brought back their no salmon slices, that I’d previously tried for the first time last January. Last year I ate them with salads and on crackers, but this time I… Continue reading Vegan Smoked Salmon Cream Cheese
Vegan Salmon Wellington with Parsley Sauce
Tender, flaky fish-free salmon and parsley sauce, encased in golden brown puff pastry. This would be ideal served as a festive main dish, along with potatoes, vegetables, and more parsley sauce. I used plant-based salmon by Vivera, I personally love these fish-free fillets and they worked perfectly for this dish. However, if these aren’t available… Continue reading Vegan Salmon Wellington with Parsley Sauce
Vegan Sprout Gratin
Tender sprouts and cranberries are stirred through a creamy onion, rosemary and sage sauce, topped with breadcrumbs and hazelnuts. This side dish would be ideal for any festive feast, and it can be cooked in an air fryer, if the oven happens to already be in use. This tasty gratin should win over even the… Continue reading Vegan Sprout Gratin
Air Fryer Roasted Chestnuts
These tasty, nutty, slightly sweet chestnuts are really easy to make, and brilliant to snack on. You can also use them in other dishes, such as soups, stir fries or sauces. I’ve found this way of preparing the chestnuts makes the skins easier to peel. Also, it’s best to peel them all while they’re still… Continue reading Air Fryer Roasted Chestnuts
Rocket, Basil & Hazelnut Pesto
This bright, vibrant pesto is packed full of flavour and incredibly simple to make. You can stir it through pasta or gnocchi, spread it onto sandwiches, or use it in place of pizza sauce. Anything you like! The rocket adds a lovely peppery flavour, which pairs well with the fresh basil and sweet hazelnut. This… Continue reading Rocket, Basil & Hazelnut Pesto
Vegan Seafood Chowder
This fish-free vegan seafood chowder is hearty and creamy, with a subtle fish flavour. I chose to use plant-based prawns for this, they worked perfectly, but they’re not 100% necessary. You can choose to omit them if they’re not available, this soup will still have a fishy flavour to it coming from the seaweed Serves;… Continue reading Vegan Seafood Chowder
Vegan Ham & Cheese Twists
These moreish pastry twists are a combination of dairy-free cheese, meat-free smoked ham, and crumbly shortcrust pastry. They’re a really tasty snack and are lovely eaten hot or cold. Shortcrust and puff pastry from supermarkets (here in the UK at least) is usually suitable for vegans, as oil is used rather than butter. But it’s… Continue reading Vegan Ham & Cheese Twists
Creamy Garlic Mushrooms on Toast
This is one of my favourite meals to have for breakfast or lunch. It’s definitely a hit for any fellow mushroom fans. It combines mushrooms, garlic, tarragon and nutritional yeast in a creamy sauce. I’ve used a mix of oyster mushrooms for this, but it will work with any mushrooms. I like using white closed… Continue reading Creamy Garlic Mushrooms on Toast
Bethany's Vegan Kitchen 