Tag: vegan
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Broccoli, Chilli and Garlic Pasta
This is a simple pasta dish, which we serve with a topping of cashew parmesan. To make it easier, I use frozen broccoli florets, which saves me having to chop up a fresh broccoli. Plus I can then use just as much as I need. The following quantities serve two. Ingredients 250g pasta (I use…
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Vegan Sausage Traybake
I love traybakes. Anything that you can fling into a roasting dish and leave in the oven to do it’s thing, is a definite favourite for me. I use up some of my wild garlic pesto in this too Ingredients One pack of sausages. 200g of baby potatoes or bigger potatoes, chopped 3 tbsp pesto…
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Vegan Leek Sourdough Rarebit.
Such a great thing to have on fresh sourdough bread and making the most of leek season at the moment by eating leeks several times a week! Ingredients Sourdough, sliced 1 tsp Dijon mustard 100g grated cheese (I use nurishh) 3 tbsp milk 1 leek, sliced 1 tbsp vegan butter Method Gently fry the leeks…
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Borsch
This is a very simple version of borsch. If you can make it the day before, it’s even better as then the flavours can meld beautifully in the fridge overnight. Ingredients 6 beetroot. Either fresh, peeled and diced or the packaged pre cooked ones peeled and diced. If you get precooked, make sure they are…
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Creamy Mustard Lentils
These lentils pack a mustardy punch and are oh so satisfying. I serve these with vegi sausages. Ingredients 200g Puy lentils 1 pot Elmlea plant double 1 carrot, diced 1 onion, diced 1 tbsp butter 1 tbsp olive oil 2 to 3 tbsp Dijon mustard 250ml stock 1tsp garlic granules Salt and pepper 1 bay…
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Stuffed Aubergines with Pomegranate
I always think pomegranate looks like little jewels. I love adding it to things. This is a fairly simple dish where the oven does most of the work and is inspired by imam bayildi. The quantities below serve two. Ingredients Two aubergines 2 tbsp olive oil 1 large onion, diced 2 garlic cloves, diced 8…
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Sourdough Discard Pancakes
I love crepe style pancakes and these use up some sourdough discard which gives them a nice flavour! These pancakes aren’t as strong as non vegan ones and do take a little longer to cook. I find it’s worth making them a tad thicker than really thin crepes just to make sure they don’t fall…
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Orzo and “Chicken” Bake
A super quick one but a firm family favourite. The following quantities serve two to three people. Ingredients One pack vegan chicken pieces (I use Taste and Glory roast tenderstrips) 2 leeks, chopped 3 peppers, chopped Olive oil Lemon juice 250ml stock 250g orzo Method Gently fry the leeks in a little olive oil until…
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Vegan Carbonara Style Pasta
Before we became vegan, carbonara was a staple in our regular menu rotation. Therefore, I wanted a vegan substitution that was equally simple to make. This uses cashews as a creamy egg replacement and nutritional yeast for the cheesy flavour. The below serves two Ingredients 150g cashews 2 tbsps nutritional yeast 250g pasta 1 pack…
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Vegan “chicken” bake
Comfort food at its best. Creamy and rich and pleasing. Quantities below serve two Ingredients One pack vegan chicken pieces (I use Taste and Glory) One pot of Elmlea plant double cream A handful of fresh tarragon, chopped finely A handful of breadcrumbs 1 tbsp Dijon mustard 1 tbsp lemon juice Sweet potato fries to…