This creamy, rich pasta sauce is really easy to make and it’s another way that I like to use tofu cream. Tofu cream is an easy to make cream substitute, that you can make using plant milk and silken tofu. There are several cream substitutes available now, but I still prefer tofu cream personally Yield;… Continue reading Creamy Sundried Tomato Pasta
Tag: garlic
Cooking With Scrambled Oggs
When I was vegetarian I loved eggs, I was that person who said they couldn’t be vegan because they’d miss eggs. While I do really enjoy a good Tofu Scramble I’ve also wanted to use other egg alternatives. I’ve posted before about using Crackd, so I was curious to see how Scrambled Oggs would compare The… Continue reading Cooking With Scrambled Oggs
Cashew & Tofu Cream Pasta Sauce
Spaghetti stirred through a creamy cashew and tofu based sauce, with garlic, mushrooms, tarragon and spinach. Cashews add a lovely richness to this sauce, and the tofu adds extra plant based protein Since I got This Little High Speed Blender from Wilko, I’ve been experimenting with making creamy sauces. Previously as I only had a hand… Continue reading Cashew & Tofu Cream Pasta Sauce
Puff Pastry Pizza Bites
Crispy, flaky puff pastry bases, topped with a homemade tomato sauce, dairy free cheese and toppings. These are easy to make, you can customise the toppings to suit you, and they’d be great for lunches, picnics, buffets or snacks I’ll include how I made the sauce, but you could choose to go for shop bought… Continue reading Puff Pastry Pizza Bites
Cheesy Garlic & Chive Vegan Scrambled “Eggs” – Gordon Ramsay Style
When I was vegetarian I learned to make creamy, soft scrambled eggs from Gordon Ramsay, via a video on YouTube. This is my veganised version of that, adding in some dairy free cheese, garlic and chives. These creamy tofu scrambled “eggs” are great on toast, or as part of a cooked breakfast, along with fried… Continue reading Cheesy Garlic & Chive Vegan Scrambled “Eggs” – Gordon Ramsay Style
Roasted Pepper & Smoked Paprika Houmous
This smoky, slightly sweet, versatile houmous has a gentle warmth to it, and is great with all sorts of things. Eat it as a dip, spread it onto sandwiches and wraps, or eat it with salads Yield; Roughly 485g houmous Cook time; 50 minutes (including cooking the chickpeas) You’ll need; Three red peppers, deseeded and… Continue reading Roasted Pepper & Smoked Paprika Houmous
Cheesy Bolognese Pasta Bake
This hearty baked pasta dish is easy to make, packed full of plant based protein, and would be great to serve for a family dinner. It’s topped with a deliciously melty layer of dairy free cheese, Italian herbs and toasted breadcrumbs. I served this with a simple green side salad, but it would be great… Continue reading Cheesy Bolognese Pasta Bake
Vegan Chocolate Mousse
This rich, indulgent vegan mousse is so easy to make, and only requires two ingredients. All you need for this is plant based double cream and chocolate. I used a mix of dairy free milk chocolate with dark chocolate, for a deliciously decadent mousse Yield; Four large servings Prep Time; 10 minutes (2 hours 10… Continue reading Vegan Chocolate Mousse
Creamy Roasted Pepper & Garlic Pasta Sauce
Roasted red pepper, roasted garlic, tomato, herbs and plant milk make up this tasty pasta sauce. It’s packed with flavour, easy to make, and you can freeze any leftover sauce for another time Yield; 650g pasta sauce Cook time; 45 minutes You’ll need; Three red peppers, deseeded and chopped into quarters Six cloves of garlic… Continue reading Creamy Roasted Pepper & Garlic Pasta Sauce
Chestnut Mushroom & Tofu Pâté
Chestnut mushrooms, onion and garlic fried in dairy free butter, along with tarragon and parsley, then blended with tofu. This is easy to make, great with slices of bread, crackers, or spread onto sandwiches. It’s like the vegan pâté you can buy in tubes (here in the UK at least) but this is just as… Continue reading Chestnut Mushroom & Tofu Pâté
Bethany's Vegan Kitchen 