Baked gnocchi in a rich tomato sauce, with pieces of beef-style seitan, and a cheesy breadcrumb topping. The tomato sauce is flavoured with roasted red pepper and roasted garlic, along with basil and oregano. You don’t need to precook the gnocchi for this, it will cook as it bakes in the sauce Start by roasting… Continue reading Baked Gnocchi with Beef Seitan
Vegan Steak Bakes
Tender pieces of plant-based steak and onion, in a rich meat-free gravy, encased in light puff pastry. These vegan steak bakes are packed full of the steak filling, no sad, half-filled pasties here! These would be perfect for lunch or dinner, and you can eat them hot or cold. For the plant-based steak, I used… Continue reading Vegan Steak Bakes
Tofu & Rice Salad Bowl with Creamy Sriracha Dressing
A crunchy, colourful salad consisting of whole grain, red, and wild rice, with salad vegetables and smoked tofu, in a creamy sriracha dressing. The dressing would also be ideal for burgers, wraps, pasta salads or used as a dip. I really enjoy a mix of colours and textures when it comes to salads, I think… Continue reading Tofu & Rice Salad Bowl with Creamy Sriracha Dressing
Vegan Fish Pie with Parsley Sauce
Flaky fish-free salmon and vegetables in a creamy sauce, topped with mashed potato, served with homemade parsley sauce. This veganised version of the classic British dish has all the same flavours and texture as the fish version, but is completely plant based Yield: Four servings Cook time: 50 minutes You’ll need: Four fish-free salmon fillets,… Continue reading Vegan Fish Pie with Parsley Sauce
Cherry Tomato & Chickpea Orzo
This dish combines orzo, chickpeas and vegetables, in a flavourful tomato sauce. It’s hearty and filling, and only takes 20 minutes to cook, so it would be ideal for a quick midweek meal Yield: Four servings Cook time: 20 minutes You’ll need: One tablespoon of oil One red onion, finely diced Two cloves of garlic,… Continue reading Cherry Tomato & Chickpea Orzo
Vegan Creamy Chicken, Lemon & Parsley Pasta
This creamy pasta dish has a bold lemon flavour, meaty pieces of mock chicken, and is easy and quick to make. There are so many different mock-chicken products available now, so I would recommend using your favourite. The cream for the sauce is tofu based, meaning it doesn’t have the same fat content as many… Continue reading Vegan Creamy Chicken, Lemon & Parsley Pasta
Vegan Beef & Bacon Ragu
This meaty, hearty ragu has a delicious savoury richness, and is simple and straightforward to make. Eat it as part of a lasagne, with pasta, or spoon some into a jacket potato. The leftovers keep well in the fridge for a few days, and would freeze well too. For the mince: I used Beyond Mince,… Continue reading Vegan Beef & Bacon Ragu
Courgette, Butter Bean & Lemon Soup
This recipe was inspired by a recent trip to a local garden centre. I was having lunch there, and they were serving this lovely bright and fresh courgette, butter bean and lemon soup. I wanted to be able to have it again, so I came up with this. It’s an ideal soup for spring or… Continue reading Courgette, Butter Bean & Lemon Soup
Vegan Sausage Pasta Bake
This combines tasty pieces of meat-free sausage and penne, in a rich tomato and vegetable pasta sauce. I’ve included how I make the pasta sauce, alternatively you can use a 500g jar of shop-bought pasta sauce to cut down on the cooking time. For the sausages, I used Wheaty Vegan Hot Dogs, which I felt… Continue reading Vegan Sausage Pasta Bake
Vegan Goats Cheese & Caramelised Red Onion Tartlets
Homemade dairy-free goats cheese, along with sweet caramelised red onions, and golden puff pastry. The goats cheese is extra firm tofu, blended with miso, nutritional yeast, lemon juice, white rice vinegar, onion granules, garlic granules and salt. It bakes beautifully on these tartlets, you can also eat the cheese as it is on crackers or… Continue reading Vegan Goats Cheese & Caramelised Red Onion Tartlets
Bethany's Vegan Kitchen 