This meaty vegan doner kebab style seitan is ideal for anytime you fancy a fakeaway. It’s easy to make and a brilliant source of plant-based protein. I’ve never partaken in the treasured British pastime of ending a drunken night out with a takeaway doner kebab. I went meat-free when I was 12 years old, so… Continue reading Vegan Doner Kebab – with Seitan
Tag: silken tofu
Vegan Seafood Pasta
This dish features tender plant-based crab pieces, in a fresh, creamy sauce, along with bucatini pasta. The sauce is flavoured with plant-based butter, fresh garlic and zingy lemon zest, with a deliciously fishy flavour coming from the addition of roasted seaweed. I’ll show you the plant-based crab that I used, and I’ll offer some other… Continue reading Vegan Seafood Pasta
Chocolate Hazelnut Mousse
This rich, decadent dairy-free mousse is incredibly easy to whip up, and contains just five ingredients. Silken tofu is such a versatile ingredients, and provides a perfect creamy base for this simple vegan dessert. Another plus is you don’t need a high speed blender to whip this up, a regular blender or handheld/stick blender will… Continue reading Chocolate Hazelnut Mousse
Vegan Salmon Wellington with Parsley Sauce
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
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
