Recipes

Vegan Hot & Sour Noodle Soup

Lauren Carter2 Comments

Here’s how to make it…

Ingredients:

  • 800ml mushroom stock
  • 300g cooked rice noodles
  • 200g firm tofu
  • 150g shiitake mushrooms
  • 100g spring greens
  • 4 spring onions
  • 2 bell peppers
  • A handful of bean sprouts
  • A thumb of ginger
  • 4 cloves of garlic
  • 2 red chillis
  • 2 tbsp rice vinegar
  • 2 tbsp tamari
  • 2 tbsp light brown sugar
  • 1 tbsp chinese five spice
  • A drizzle of sesame oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by pre-heating the oven to 200 degrees (gas mark 6)
  • Line a large tray with baking paper and set to one side
  • Drain and lightly press the tofu to remove the excess water. Chop in to bite size pieces
  • Add the tofu to a bowl along with a little sesame oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the tofu on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until crispy
  • While the tofu is baking, prepare the soup. Finely chop the mushrooms and peppers. Add the mushrooms and peppers to a large pan along with a generous drizzle of sesame oil. Saute on a low heat for around 5 minutes
  • Finely grate or chop the garlic, chilli and ginger. Add the garlic, chilli and ginger to the pan
  • Stir to combine then saute for 5 minutes
  • Finely chop the spring greens and spring onions. Add the spring greens and spring onions to the pan along with a handful of bean sprouts
  • Stir to combine then saute for a further 5 minutes
  • Add the mushroom stock, rice vinegar, tamari, sugar and chinese five spice. Stir to combine then simmer on a medium heat until the mushrooms are soft
  • Remove the tofu from the oven and transfer to the soup along with the cooked rice noodles
  • Stir to combine, season to taste then serve

This recipe serves 4.

Recipes

Vegan Spanakopita

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 300g cashew nuts
  • 250g ready rolled filo pastry
  • 250g spinach
  • 2 cloves of garlic
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon zest
  • A handful of dill
  • A handful of parsley
  • A squeeze of lemon juice
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the filling. Add the cashew nuts to a bowl. Cover the cashew nuts with boiling water then set to one side
  • Add the spinach to a large pan along with a generous drizzle of olive oil. Saute on a low heat for around 5 minutes
  • Finely chop or grate the garlic. Add the garlic to the pan. Stir to combine then saute for a further 5 minutes, or until the spinach has wilted
  • While the spinach cools, drain the cashew nuts. Lay the cashew nuts on top of a piece of kitchen paper. Lightly press with another piece of kitchen paper to remove the excess water
  • Once cooled, lay the spinach on top of a clean tea towel. Gather together the edges of the tea towel and squeeze to remove the excess water
  • Transfer to the spinach to a food processor along with the cashew nuts, nutritional yeast, lemon zest, dill, parsley and lemon juice. Process until a smooth mixture is formed
  • Season to taste then set to one side
  • Preheat the oven to 200 degrees (gas mark 6). Grease a 20 x 20 cake tin with a little olive oil
  • Line the cake tin with a sheet of filo pastry. Allow any excess pastry to hang over the edge of the cake tin
  • Brush the base of the pastry with a little olive oil. Lay another sheet of pastry on top. Again, allow any excess pastry to hang over the edge of the cake tin
  • Repeat the process until you have created 5 layers of pastry
  • Spread the filling evenly across the base of the pastry
  • Lay a sheet of pastry on top of the filling
  • Brush the base of the pastry with a little olive oil. Lay another sheet of pastry on top
  • Repeat the process until you have created 5 more layers of pastry
  • Fold any excess pastry hanging over the edge of the cake tin towards the centre
  • Decoratively arrange the remaining pastry on top of the spanakopita
  • Brush the top of the spanakopita with a little olive oil
  • Put the cake tin in the pre-heated oven and bake for 20-25 minutes, or until golden brown

This recipe serves 8.

Recipes

Vegan Manchester Tart

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 300g ready rolled shortcrust pastry
  • 600ml coconut milk
  • 400ml coconut cream
  • 8 tbsp tapioca starch
  • 6 tbsp icing sugar
  • 4 tbsp cherry jam
  • 4 tbsp of desiccated coconut
  • 1 tbsp vanilla extract
  • 1 tsp ground turmeric
  • A drizzle of sunflower oil
  • A handful of glace cherries

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
  • Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
  • Line the flan tin with the pastry
  • Using a fork, prick the base of the pastry in several places. Remove any excess pastry
  • Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
  • Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
  • Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the custard
  • Add the coconut milk, coconut cream, icing sugar, vanilla extract and turmeric to a large pan. Stir to combine then simmer on a medium heat for 5 minutes
  • Add the tapioca starch to a small dish along with a splash of water. Beat until a smooth mixture is formed
  • Add the mixture to the custard. Stir to combine then simmer for a further 5 minutes, or until the custard has thickened
  • Spread the cherry jam evenly across the base of the pastry
  • Pour the custard on top of the cherry jam
  • Put the tart in the fridge and allow to set. This will take around 2 hours
  • Decorate with the desiccated coconut and glace cherries for a final flourish

This recipe serves 8.

Recipes

Vegan Miso Glazed Brussel Sprouts & Chestnuts

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 400g brussel sprouts
  • 200g cooked whole chestnuts
  • 4 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown miso paste
  • A drizzle of sunflower oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by pre-heating the oven to 200 degrees (gas mark 6)
  • Line a large tray with baking paper and set to one side
  • Add the brussel sprouts and chestnuts to a bowl along with a little sunflower oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the brussel sprouts and chestnuts on the lined baking tray. Put the tray in the pre-heated oven and bake for 25-30 minutes, or until golden brown
  • While the brussel sprouts and chestnuts are baking, prepare the miso glaze. Add the maple syrup, miso paste and apple cider vinegar to a bowl and stir to combine
  • Remove the brussel sprouts and chestnuts from the oven and transfer to the bowl containing the miso glaze
  • Stir to combine then serve

This recipe serves 4.

Recipes

Vegan Pumpkin Spice Cupcakes

Lauren CarterLeave a comment

Here’s how to make them…

For the cupcake mixture:

  • 300g self-raising flour
  • 200g light brown sugar
  • 100g pumpkin puree
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground clove
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 300ml unsweetened soya milk
  • 300ml sunflower oil
  • 2 tbsp vanilla extract

For the frosting:

  • 300g icing sugar
  • 50g vegetable fat
  • 50g dairy free butter
  • 25g sprinkles
  • 1 tbsp vanilla extract

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Line a cupcake tin with 12 paper cases and set to one side
  • Add all of the dry cupcake mixture ingredients to a bowl
  • Add all of the wet cupcake mixture ingredients to a measuring jug
  • Pour the wet cupcake mixture ingredients in to the dry cupcake mixture ingredients and stir to combine
  • Using a tablespoon, evenly divide the batter between the 12 paper cases
  • Put the cupcake tin in the pre-heated oven and bake for 20-25 minutes, or until a skewer can be inserted in the centre of each cupcake and removed cleanly
  • Once baked, remove from the oven and set to one side
  • While the cupcakes cool, prepare the frosting. Add all of the frosting ingredients, apart from the sprinkles, to a bowl and stir to combine. Loosen the mixture with a little soya milk to reach your desired consistency
  • Once cooled, remove the cupcakes from the tin. Add the frosting to the top of each cupcake using a pallet knife or a piping bag
  • Decorate with the sprinkles for a final flourish

This recipe serves 12.

Recipes

Vegan Pineapple Upside Down Cake

Lauren Carter2 Comments

Here’s how to make it…

Ingredients:

  • 400g sliced pineapple
  • 250g self-raising flour
  • 150g light brown sugar
  • 2 tsp baking powder
  • 200ml unsweetened soya milk
  • 100ml sunflower oil
  • 2 tbsp pineapple juice
  • 2 tbsp vanilla extract
  • A handful of glace cherries

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Add a little light brown sugar to a 20 x 20cm cake tin. Spread out the sugar to create a thin, even layer on the base of the cake tin
  • Lay the sliced pineapple on a piece of kitchen paper. Lightly press with another piece of kitchen paper to remove the excess juice
  • Decoratively arrange the sliced pineapple on top of the layer of sugar
  • Use the glace cherries to fill any gaps then set one side
  • Add all of the dry cake mixture ingredients to a bowl
  • Add all of the wet cake mixture ingredients to a measuring jug
  • Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
  • Gently pour the batter on top of the sugar, pineapple and glace cherries
  • Put the cake tin in the pre-heated oven and bake for 25-30 minutes, or until golden brown
  • Remove the cake tin from the oven and cover the top with a layer of kitchen foil
  • Return the cake tin to the oven and bake for a further 25-30 minutes
  • Once baked, remove from the oven and set to one side. Allow to cool before turning upside down on to a serving plate

This recipe serves 8.

Recipes

Vegan Caramelised Onion Chutney

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 6 red onions
  • 150g muscavado sugar
  • 100ml balsamic vinegar
  • 100ml red wine vinegar
  • 2 bay leaves
  • A handful of sultanas
  • A drizzle of sunflower oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the onions. Peel and chop in to thin, half moon shapes
  • Add the onions to a large pan along with a drizzle of sunflower oil. Saute on a low heat for around 5 minutes
  • Add the bay leaves to the pan. Stir to combine then saute for 5 minutes
  • Add the sultanas, muscavado sugar, balsamic vinegar and red wine vinegar to the pan. Stir to combine then simmer on a medium heat until a thick, sticky mixture is formed
  • Remove the bay leaves
  • Season to taste then set to one side
  • Sterilise a 500g jar. You can find an easy to follow guide on how to do this here
  • Once the chutney has cooled, transfer it to the sterilised jar
  • Store in a cupboard to allow the flavour to develop. For an intense taste, leave up to 4 weeks.

This recipe serves 6.

Recipes

Vegan Mini ‘Beef’ Empanadas

Lauren Carter5 Comments

Here’s how to make them…

For the empanadas:

  • 300g ready rolled puff pastry
  • 150g meat free mince
  • 100g sweetcorn
  • 1 brown onion
  • 1 clove of garlic
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • A drizzle of sunflower oil
  • A pinch of sea salt & black pepper

For the guacamole dip:

  • 2 avocados
  • 1 tomato
  • 1 brown onion
  • 1 tsp garlic granules
  • 1 tsp chilli flakes
  • A handful of coriander
  • A squeeze of lime juice
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the filling. Peel and finely chop the onion. Add the onion to a large pan along with a drizzle of sunflower oil. Saute on a low heat for around 5 minutes
  • Finely chop or grate the garlic. Add the garlic to the pan along with the spices and herbs
  • Stir to combine then saute for 5 minutes
  • Add the meat free mince and sweetcorn to the pan
  • Stir to combine then saute for a further 5 minutes
  • Season to taste then set to one side
  • While the filling cools, prepare the pastry. Preheat the oven to 200 degrees (gas mark 6). Line a large tray with baking paper and lay the puff pastry on top
  • Using a knife and a saucer or a side plate, cut the pastry in to 6 circles. Remove any excess pastry
  • Add a spoonful of the filling to the centre of each circle. Leave space between the filling and the edge of the pastry
  • Fold each circle in half. Using a fork, lightly press the edges to seal
  • Brush the top of each empanada with a little sunflower oil
  • Put the tray in the pre-heated oven and bake for 20-25 minutes, or until golden brown
  • While the empanadas bake, prepare the dip. Remove the skins and the stones from the avocados. Add the flesh to a food processor
  • Peel and finely chop the onion. Add the onion to the food processor
  • Cut the tomato in to quarters and add it to the food processor along with the garlic granules, chilli flakes, coriander and lime juice. Process until a smooth mixture is formed
  • Season to taste then serve alongside the empanadas

This recipe serves 2.

Recipes

Vegan Za’atar Flatbreads

Lauren CarterLeave a comment

Here’s how to make them…

For the flatbread:

  • 200g self-raising flour
  • 200g dairy free greek yoghurt
  • 1 tbsp za’atar
  • 1 tsp baking powder
  • A drizzle of olive oil
  • A pinch of sea salt

For the yoghurt dip:

  • 200g dairy free greek yoghurt
  • 1 tsp garlic granules
  • A handful of coriander
  • A squeeze of lemon juice
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the dough. Add the dry flatbread ingredients to a bowl and stir to combine
  • Add all of the wet flatbread ingredients. Using clean hands, bring everything together to create a dough
  • On a lightly floured surface, knead the dough for 1-2 minutes
  • Shape the dough in to 6 balls
  • Roll out each ball of dough. The flatbreads should be roughly 2mm thick
  • Cook the flatbreads individually in a large pan on a medium heat for around 1-2 minutes, or until both sides are golden. The pan must be dry
  • Once cooked, brush the flatbreads with a little olive oil and set to one side
  • While the flatbreads cool, prepare the dip. Add the dairy free greek yoghurt, garlic granules, lemon juice and olive oil to a bowl
  • Finely chop the coriander. Add the coriander to the bowl
  • Stir to combine, season to taste then serve alongside the flatbreads

This recipe serves 2.

Recipes

Vegan Tofu Tikka Masala

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 400ml coconut milk
  • 200g firm tofu
  • 4 tomatoes
  • 2 bell peppers
  • 1 carrot
  • 1 brown onion
  • A handful of sugar snaps
  • A thumb of ginger
  • 4 cloves of garlic
  • 2 tbsp coconut oil
  • 2 tbsp tomato puree
  • 2 tbsp garam masala
  • 1 tbsp turmeric
  • 1 tbsp smoked paprika
  • 1 tsp hot chilli powder
  • 1 tsp dried fenugreek
  • A pinch of sea salt & black pepper

Method:

  • Begin by pre-heating the oven to 200 degrees (gas mark 6)
  • Line a large tray with baking paper and set to one side
  • Drain and lightly press the tofu to remove the excess water. Chop in to bite size pieces
  • Add the tofu to a bowl along with a little melted coconut oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the tofu on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until crispy
  • While the tofu is baking, prepare the curry. Peel and finely chop the onion. Add the onion to a large pan along with the remaining coconut oil. Saute on a low heat for around 5 minutes
  • Finely chop or grate the garlic and ginger. Add the garlic and ginger to the pan along with the tomato puree, spices and fenugreek
  • Stir to combine then saute for 5 minutes
  • Chop the bell peppers and carrot in to bite size pieces. Add the bell peppers and carrot to the pan along with a handful of sugar snaps
  • Stir to combine then saute for a further 5 minutes
  • Add the coconut milk. Stir to combine then simmer on a medium heat until the carrot is soft
  • Chop the tomatoes in to quarters. Add the tomatoes to the pan and stir to combine
  • Remove the tofu from the oven and transfer to the curry
  • Stir to combine, season to taste then serve

This recipe serves 4.