Ingredients • Cooked rice (about 200g, ideally 1 day old)• 2 tbsp oil• 1 onion, diced• 4 cloves of garlic, minced• 1 tsp ginger paste• 1 knob of butter/spread• 1 tbsp soy sauce• 2 tbsp vegan fish sauce (often mushroom based)• As many of your favourite vegetables you want: carrots, tinned sweetcorn, peas, peppers, spring … Continue reading Easy Fried Rice
Ingredients 200g mixed nuts 100g oats 100g coconut oil 40g coconut sugar 80ml maple syrup 1 tsp vanilla extract 50g goji berries 20g pumpkin seeds 30g vanilla protein powder 90g dark chocolate 1 tsp coconut oil Method Place the mixed nuts and oats on a baking tray and bake in the oven at 180c for … Continue reading Crunchy Nutty Protein Bars
Ingredients: 150g vegetable spread (sunflower, olive oil etc)75g granulated Sugar60g coconut flour125g plain flour1 tbsp agave syrup20ml soya milk (or any other plant based milk)1 flax egg80ml tinned coconut milk (alternatively you can use 30g creamed coconut with 50ml boiling water)30g dark chocolateSprinkles to top Method: Preheat oven to 170c and line a baking trayCream … Continue reading Chocolate and coconut sprinkle thumbprint cookies
Ingredients 200g rice noodles1/2 a vegetable gravy stock pot3 tbsp boiling water1 tsp corn starch3 tsp soy sayce3 tsp vegan fish sauce1 tbsp oil1 onion, chopped4 cloves of garlic, chopped1 pack of mushrooms, sliced200g tenderstem broccoli 2 carrots, ribboned2 tsp sugarJuice from half a lime Method Soak the noodles in boiling water for 15 minutes … Continue reading Stir fried rice noodles with mushroom and tenderstem broccoli
Ingredients 90g vegan marshmallows 120g digestive biscuits 45g dried cranberries 20g almonds, chopped 30g coconut flakes 80g rice pops 160g vegetable spread 2-3 tbsp maple syrup (depending on how sweet you want it) 200g dark chocolate 30g chocolate protein powder Method In a bowl, mix together the marshmallows, biscuits, cranberries, almonds, coconut flakes and rice … Continue reading Vegan Rocky Road
Ingredients 2 large sweet potatoes, peeled and diced 2 tbsp extra virgin olive oil 1 brown onion, diced 4 garlic cloves, minced 1 aubergine, diced 150g spinach 1 tbsp ground corriander 200g block of feta cheese (I use violife) 1 tbsp pine nuts 1 pack of ready rolled filo pastry Sesame seeds (optional) Additional olive … Continue reading Spinach, feta and sweet potato filo pie
This recipe has easily become one of my favourites. I love to use the curry sauce to make so many different combinations of curry - sweet potato and courgette is one of my fav but you can't beat pairing it with crispy tofu and aubergines! Ingredients For the katsu sauce 3 tbsp rapeseed oil 2 … Continue reading Vegan Katsu Curry
Ingredients For the Apple Filling: 1kg (2) Granny Smith Apples, peeled and cubed 100g Brown Sugar 30g Spelt Flour 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp Salt 1 Tbsp Lemon Juice 1 tsp vanilla extract For the Topping: 125g spelt (or plain) flour *100g Rolled Oats *4 Nairn's oatcakes 175g brown sugar 1 tsp Ground Cinnamon 175g … Continue reading Oaty Apple crumble
Ingredients For the cake 300ml plant milk 1 tbsp apple cider vinegar 1 tsp vanilla essence 150g olive oil spread (you can use any spread e.g. sunflower) 3 tbsp maple/agave syrup 320g plain flour 180g caster sugar 2 tsp baking powder 1 tsp bicarbonate of soda 50g raspberries 50g desiccated coconut For the frosting 70g … Continue reading Coconut and raspberry cake pops
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