Okay bear with me, because if you’re anything like me, then this might sound like a bit of a weird soup. Spinach and nutmeg? Hmm…not sure about that. The ultra green colour may also be a touch off-putting to some perhaps. But I tried this soup recently from a cafe in my area, they always… Continue reading Spinach & Nutmeg Soup
Tag: garlic
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
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
Mediterranean Vegetable Pasty
These flavour packed pasties contain a mixture of tender roasted vegetables, encased in crumbly shortcrust pastry. They would make for a lovely lunch or snack. They’re great hot or cold, and can be frozen too. Just make sure they’re completely cold before putting them into an airtight container and freezing Serves: Four Cook time: 45… Continue reading Mediterranean Vegetable Pasty
Vegan Mushroom Stroganoff
This stroganoff has so much savoury, umami flavour, it’s very easy to make and makes for a hearty, comforting meal. You can use a mix of mushrooms to give this a mix of flavours and textures. I used shiitake, oyster and king oyster mushrooms, but other mushrooms will work too Serves: Four Cook time: 20… Continue reading Vegan Mushroom Stroganoff
Creamy Leek Tartlets
Golden, flaky puff pastry, topped with creamy leeks, garlic and sage. The leeks are the star of the show for these simple but delicious tartlets. They’re easy and straightforward to make, and would be ideal for a light lunch or dinner. As I often do, I made the creamy aspect of this by using dairy-free… Continue reading Creamy Leek Tartlets
King Oyster Vegan Scallops
These succulent vegan scallops have lots of umami flavour, they’re easy to make, and would be a wonderful addition to all sorts of dishes. I chose to serve them on top of some garlicky, creamy pasta, and I’ll include that recipe in this blog post too Serves: Two Cook time: 15 minutes, with an additional… Continue reading King Oyster Vegan Scallops
Mushroom Orzotto
This version is quicker to make than a traditional risotto, but just as delicious. I used a mix of shiitake mushrooms and chestnut mushrooms, which along with the onion, garlic and dairy-free parmesan, give this dish a very savoury, umami flavour. It would be lovely served with a fresh green salad and crusty garlic bread.… Continue reading Mushroom Orzotto
Baked Gnocchi with Beef Seitan
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 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
Bethany's Vegan Kitchen 