Cannellini beans in a slow roasted beef tomato and red pepper sauce. This is perfect for sharing with flatbread or slices of crusty bread, you can also eat this on toast, or as part of a vegan cooked breakfast. You don’t need to add any sweetness to the sauce, the sugars in the tomato and… Continue reading Beans in Tomato & Roasted Pepper Sauce
Tag: pepper
Pulled Mushroom Chilli
Finely shredded mushrooms add a meaty, umami flavour, and mimic pulled pork in this hearty vegan chilli. I used a mixture of white closed cup, portobello and shiitake mushrooms to give this a variety of flavours and textures. Just pull the stems of the mushrooms apart, then thinly slice the caps Yield; Four servings Cook… Continue reading Pulled Mushroom Chilli
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
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
Mini Roasted Vegetable Pizzas
These little pizzas combine flatbread, topped with tomato sauce, slowly roasted vegetables and dairy free cheese. There’s a plethora of mock meats out there now, but I still find myself coming back to simple classics like roasted veggies for pizza toppings. Even my partner (who isn’t the biggest fan of roasted vegetables or dairy free… Continue reading Mini Roasted Vegetable Pizzas
Vegan Chick’n Fajitas
These simple, easy to make fajitas are great for a quick lunch. Or a main dish by pairing them with rice, or salad, corn on the cob, potato wedges, or guacamole & salsa with tortilla chips, anything you fancy There are so many different mock chicken products around now, so I’d suggest using your favourite.… Continue reading Vegan Chick’n Fajitas
Roasted Pepper & Feta Style Cheese Dip
This dip has a smoky, creamy flavour, with a little warmth and sweetness. It’s ideal with bread or veggie sticks, spread onto sandwiches, or added to sauces for a lovely pop of flavour Yield; 335g of dip Cook time; 45 minutes You’ll need; Three red peppers, deseeded and cut into large pieces. Alternatively use 185g… Continue reading Roasted Pepper & Feta Style Cheese Dip
Vegetable Pasta Sauce with Roasted Red Pepper
This pasta sauce is packed with vegetables, and flavoured with roasted red pepper and roasted cherry tomatoes, along with garlic and herbs.
Roasted Vegetable Spiced Couscous
Roasted courgette, red and yellow pepper, cherry tomatoes and garlic, along with fluffy couscous spiced with cumin, coriander, turmeric and smoked paprika
Cheesy Vegetable Frittata
This egg free, dairy free version gives very similar tastes and textures as the non-vegan version, and would be perfect served warm with a simple side salad
Bethany's Vegan Kitchen 