I love this gravy so much! It’s great served with vegan meatballs and potatoes, but also can be stirred into pasta for a creamy delicious sauce! Ingredients 2 tbsp vegan butter3 tbsp plain flour 400ml vegetable stock 200ml vegan cream1 tsp Dijon mustard1 tbsp soy sauceParsley to taste Method Melt the butter in a pan … Continue reading Creamy Swedish Ikea style gravy *VEGAN*
You guys are going to absolutely love this recipe. I know the combination of raspberry and white chocolate is a winner so I thought I would try using cherries instead and they work just as well! Topped with almond butter feels like you’re eating a little slice of heaven! Ingredients 3 ripe bananas120g plant based … Continue reading Cherry and white chocolate banana bread
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
I love this recipe! It is super simple and the beauty of it is you can really make it your own by adding olives, chickpeas, peppers etc! Ingredients 1 tbsp olive oil1 onion, chopped 3 cloves of garlic, chopped1/2 a red chilli, chopped1 pepper, chopped2 handfuls of spinach 350ml vegetable stock 1 400g tin of … Continue reading Orzo and tomato bake
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 80g cashew nuts, soaked overnight (or in hot water for a few hours)1/4 cup olive oil (60ml)2/3 cups of soya milk (160ml)1 tbsp nutritional yeast2 cloves of garlic1 tsp salt200g spaghetti1 packet of THIS.UK vegan bacon (or alternatives) 1 tbsp chopped fresh parsley Method In a blender, combine the cashews, olive oil, milk, nutritional … Continue reading Creamy Cashew Carbonara
Ingredients 7g sachet of dried yeast125ml warm water1 tsp sugar400g strong white bread flour65g coconut yogurt 1 tbsp vegetable based ghee (or vegan butter)2 tsp saltExtra ghee for cooking and garnishingNigella seeds and fresh corriander Method In a bowl, whisk together the yeast, water and sugar and sit for about 15 minutes until frothyCombine the … Continue reading Homemade Naan
Ingredients 80g oats200g pumpkin/sweet potato puree45g coconut oil, melted30g coconut sugar25ml maple syrup40g peanut butter30g cocoa powder1 tsp chia seeds85g coconut and raspberry flavoured dark chocolate, melted3 tbsp plant mylk20g coconut flakesOptional: chocolate chips, extra coconut flakes and freeze dried raspberries to decorate Method Preheat the oven to 180c and grease and line a square … Continue reading Fudgy raspberry and coconut chocolate brownies – NO FLOUR
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
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