Tender, flaky fish-free salmon and parsley sauce, encased in golden brown puff pastry. This would be ideal served as a festive main dish, along with potatoes, vegetables, and more parsley sauce. I used plant-based salmon by Vivera, I personally love these fish-free fillets and they worked perfectly for this dish. However, if these aren’t available… Continue reading Vegan Salmon Wellington with Parsley Sauce
Tag: silken tofu
Vegan Sprout Gratin
Tender sprouts and cranberries are stirred through a creamy onion, rosemary and sage sauce, topped with breadcrumbs and hazelnuts. This side dish would be ideal for any festive feast, and it can be cooked in an air fryer, if the oven happens to already be in use. This tasty gratin should win over even the… Continue reading Vegan Sprout Gratin
Vegan Halloween Cheesecake
A spooky halloween dark chocolate cheesecake, with a black chocolate chip cookie crust. This is easy to make and a deliciously decadent dessert. The crust uses black tahini, which you can either make or purchase, depending on which is more convenient. I chose to make it, so I’ll include details on how to do that… Continue reading Vegan Halloween Cheesecake
Roasted Butternut Squash Pasta Sauce
This pasta sauce is cosy and comforting, and perfect for autumn. Slowly roasted butternut squash is blended with dairy-free cream, sage and a few other seasonings to create this silky smooth sauce. It’s really easy to make, you just need to roast the squash and then the blender does the rest of the work for… Continue reading Roasted Butternut Squash Pasta Sauce
Vegan Chickpea Chuna – Mayo-Free
I love making chickpea “chuna”, it’s easy to make and great for sandwiches and salads. This version doesn’t use any mayonnaise, instead the creamy element to this comes from silken tofu Serves: Four to six Prep time: Five minutes You’ll need: 320g chickpeas, this is the cooked weight of 125g dried chickpeas 160g sweetcorn Three… Continue reading Vegan Chickpea Chuna – Mayo-Free
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
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
Vegan Double Chocolate Mousse
This is a truly indulgent, yet simple dessert to make, that combines dairy-free dark chocolate, dairy-free milk chocolate, icing sugar, and silken tofu along with a pinch of salt. Silken tofu is available from most supermarkets, I’ve found it’s usually in the shelf stable part of the World Foods section (here in the UK at… Continue reading Vegan Double Chocolate Mousse
Vegan Cheese & Chive Dip
A creamy dip made using tofu based soured cream, fresh chives and grated dairy free mature cheddar cheese. You can serve this dip hot or cold, it would go well with crackers, breadsticks, vegetable sticks or crisps. It’s ideal for sharing and it’s so quick and easy to make. Silken tofu provides a velvety smooth… Continue reading Vegan Cheese & Chive Dip
Bethany's Vegan Kitchen 