Tag: vegan

Recipes

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
  • 1 tbsp wholegrain mustard
  • 1 tbsp brown miso paste
  • 1 tsp garlic powder
  • A drizzle of rapeseed 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 rapeseed 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 20-25 minutes, or until golden brown
  • While the brussel sprouts and chestnuts are baking, prepare the miso glaze. Add the maple syrup, miso paste, wholegrain mustard and garlic powder to a bowl along with a splash of water. 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

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
  • 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
  • 150g vegetable fat
  • 150g 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.

Most sprinkles aren’t suitable for vegans as they contain additives dervied from beeswax, gelatin and shellac. There are lots of stores online which sell vegan sprinkles.

Recipes

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 ingredients to a bowl
  • Add all of the wet ingredients to a measuring jug
  • Pour the wet ingredients in to the dry ingredients and stir to combine
  • Gently pour the mixture 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

Caramelised Onion Chutney

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 6 red onions
  • 150g dark brown sugar
  • 100ml balsamic vinegar
  • 100ml red wine vinegar
  • 2 bay leaves
  • A handful of sultanas
  • A drizzle of rapeseed 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 rapeseed 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, dark brown 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

Lentil Empanadas

Lauren Carter5 Comments

Here’s how to make them…

For the empanadas:

  • 300g puff pastry
  • 250g green lentils
  • 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 rapeseed oil
  • A pinch of sea salt & black pepper

For the guacamole dip:

  • 2 avocados
  • 1 tomato
  • 1 brown onion
  • 1 tsp garlic powder
  • 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 rapeseed 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 lentils 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 rapeseed 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 powder, 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.