This pasta sauce uses blended hazelnuts and dairy-free cream as the base, and is flavoured with sage and nutmeg to create a deeply savoury, warming sauce. Once it’s stirred through fried chestnut mushrooms, onions, garlic and pasta you have an aromatic, hearty dish. I found that tagliatelle worked really well for this, as the sauce… Continue reading Creamy Hazelnut, Sage & Nutmeg Pasta Sauce
Tag: garlic
Garlic Sausage Style Seitan
It’s no secret that I love seitan. It’s an incredibly versatile mock meat that you can flavour in many different ways. I already have quite a few recipes either for seitan or utilising it as a key ingredient. When I was a child, before I went vegetarian when I was 12 years old, I had… Continue reading Garlic Sausage Style Seitan
Creamy Red Pepper & Tomato Pasta Sauce
This pasta sauce is packed with flavour, but is very simple to make. It combines roasted beef tomato, roasted red pepper and roasted garlic, along with silken tofu and herbs. It’s seasoned simply with nutritional yeast, Italian style seasoning, salt and pepper You’ll need; One beef tomato, halved Two red peppers, deseeded and quartered Four… Continue reading Creamy Red Pepper & Tomato Pasta Sauce
Vegan Pea & Ham Soup
Creating vegan versions of traditional British foods is a particular interest of mine. So this is the latest recipe in that vein, a vegan take on a quintessential British soup; pea and ham. This hearty soup combines peas, vegetables and shredded mock meat to create a wholesome, delicious lunchtime classic. I chose to use shop… Continue reading Vegan Pea & Ham Soup
Vegan Gravy
Bisto? Never heard of it. Jokes aside, I do like Bisto, as having gravy granules that you just add boiled water to is very convenient. But sometimes you want a gravy that you’ve put as much effort into as the meal itself. Look no further than this recipe for a rich, thick gravy that will… Continue reading Vegan Gravy
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
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
Vegan Mushroom Tarts
These mushroom tarts would be an instant hit for any mushroom lover. Golden flaky puff pastry is topped with fried mushrooms in a roasted garlic cream sauce. They’re delicious hot or cold, and they make for a lovely lunch or snack. If it’s more convenient, you can make the creamy mushrooms ahead of time the… Continue reading Vegan Mushroom Tarts
Roasted Tomato & Cheese Sauce
This tasty pasta sauce combines slowly roasted tomatoes, vegetables and dairy-free cheese. It’s perfect when paired with pasta, or add cooked vegetables and mock meats if preferred. You can serve this with a fresh green salad, or crusty bread to soak up any leftover sauce Serves; Four Cook time; 35-45 minutes You’ll need; 1kg fresh… Continue reading Roasted Tomato & Cheese Sauce
Bethany's Vegan Kitchen 