July 2018

Vegan Mac & Cheese

Posted by on Jul 31, 2018 in Vegan Recipes
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Vegan Macaroni & Cheese
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Servings
2 people
Servings
2 people
Vegan Macaroni & Cheese
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Instructions
  1. Cook the macaroni as per the package instructions in a medium-large saucepan—usually 10-12 minutes for slightly underdone (al dente), because you'll be heating it further with the cheese in a minute!
  2. combine the soaked and drained cashews, almond milk, nutritional yeast, lemon juice, garlic, smoked paprika, turmeric & salt and pepper in a high speed blender until thick and creamy.
  3. Drain the pasta and add with the sauce back into the pot. Stir well and heat for another 2-3 minutes.
  4. Serve with vegan crispy bacon bits or fried panko breadcrumbs and a few spring onion slices. Amazing!

Crispy Buffalo Cauliflower ‘Wings’

Posted by on Jul 30, 2018 in Vegan Recipes
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Crispy Buffalo Cauliflower 'Wings'
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Buffalo anything is my favourite, and it must always only be made with Frank's Original. These crispy fried cauliflower pieces are amazing with some garlic dip, and easy to make!
Servings Prep Time
4 servings 10
Cook Time
5
Servings Prep Time
4 servings 10
Cook Time
5
Crispy Buffalo Cauliflower 'Wings'
Print Recipe
Buffalo anything is my favourite, and it must always only be made with Frank's Original. These crispy fried cauliflower pieces are amazing with some garlic dip, and easy to make!
Servings Prep Time
4 servings 10
Cook Time
5
Servings Prep Time
4 servings 10
Cook Time
5
Ingredients
Crispy Batter
Garlic Dip
Buffalo Sauce
Misc
Servings: servings
Instructions
Batter
  1. Add the flour, nutritional yeast, salt, pepper, smoked paprika, garlic powder and oregano to a bowl and mix well with a whisk. Slowly mix in the water until smooth.
Buffalo Sauce
  1. In a glass jug empty the bottle of Frank's and add 2 Tbsp of dairy-free spread. Heat in the microwave for about 2 minutes, stirring occasionally.
Garlic Dip
  1. Mix 2 Tbsp of vegan mayo with the chopped garlic, parsley, cider vinegar and salt & pepper and mix well.
Cauliflower
  1. Heat about 200ml oil in a deep pan.
  2. Cut the cauliflower into florets. I cut mine into about 12 pieces this time, getting rid of the thick trunk bit. Cut smaller for bite-sized pieces.
  3. Dip the cauliflower into the batter and gently place in the hot oil for 2-3 minutes, turning every minute until golden and crispy.
  4. In a large bowl, pour the Frank's over the hot cauliflower pieces and mix it up well. Remove them from the bowl so they stay crispy. Serve on gem lettuce leaves with celery sticks and garlic dip.

Vegan ‘Tuna Mayo’ Sandwich

Posted by on Jul 29, 2018 in Sandwiches, Vegan Recipes
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Vegan 'Tuna Mayo' Sandwich
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I used to love a tuna mayo sandwich before I went vegan, and now you can make something that's pretty damn close without using any animal products! This recipe is quick, cheap and very easy to make.
Servings Prep Time
1 sandwich 5-10 minutes
Servings Prep Time
1 sandwich 5-10 minutes
Vegan 'Tuna Mayo' Sandwich
Print Recipe
I used to love a tuna mayo sandwich before I went vegan, and now you can make something that's pretty damn close without using any animal products! This recipe is quick, cheap and very easy to make.
Servings Prep Time
1 sandwich 5-10 minutes
Servings Prep Time
1 sandwich 5-10 minutes
Ingredients
Servings: sandwich
Instructions
  1. Add all the ingredients to the high-speed food processor you use to make smoothies and blend into a coarse paste.
  2. Spread onto one side of vegan-buttered bread. I used cucumber for the other side, but is just as nice with lettuce (or both!).

Quick Vegetable Stir Fry with Noodles

Posted by on Jul 28, 2018 in Chinese, Vegan Recipes
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Quick Vegetable Stir Fry with Noodles
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When you're hungry and just want something really fast... look no further! This takes 10 minutes (if that) and is incredibly tasty. Just use what you have! This version uses mushrooms, aubergine and red pepper with green chilli for a bit of a kick. I also cheated and used 'straight to wok' medium noodles, which are just so convenient when you want food now.
Servings Prep Time
2 servings 3 minutes
Cook Time
7 minutes
Servings Prep Time
2 servings 3 minutes
Cook Time
7 minutes
Quick Vegetable Stir Fry with Noodles
Print Recipe
When you're hungry and just want something really fast... look no further! This takes 10 minutes (if that) and is incredibly tasty. Just use what you have! This version uses mushrooms, aubergine and red pepper with green chilli for a bit of a kick. I also cheated and used 'straight to wok' medium noodles, which are just so convenient when you want food now.
Servings Prep Time
2 servings 3 minutes
Cook Time
7 minutes
Servings Prep Time
2 servings 3 minutes
Cook Time
7 minutes
Ingredients
Servings: servings
Instructions
  1. Chop all your veg and heat 1 Tbsp oil in a wok before throwing it all in. Saute for 2 minutes
  2. Add the dark soy sauce and mix well. This will season the veg nicely and add some colour. Add the chinese five spice and ensure everything is covered evenly. You only need about 1/2 tsp of this! Saute for another 2 minutes.
  3. Create a hole in the middle of the wok and add the noodles along with the light soy sauce and white rice vinegar, mix in well. The hotter the pan the better at this stage. Fry the noodles in the middle for 1-2 minutes before mixing with the veg and serving with fresh coriander sprinkled on top.
Recipe Notes

Other great veg options for this include beansprouts, green beans or mange tout, sliced water chestnuts and broccoli. You can make a great stir fry using almost any vegetables you have available!

Vegan Thai Red Curry and Coconut Rice

Posted by on Jul 26, 2018 in Vegan Recipes
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Vegan Thai Red Curry
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Few things beat a good Thai curry, and this one is no exception! Fresh tasting and quick to make, this recipe will serve 4 people, or 2 extremely hungry people.
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Vegan Thai Red Curry
Print Recipe
Few things beat a good Thai curry, and this one is no exception! Fresh tasting and quick to make, this recipe will serve 4 people, or 2 extremely hungry people.
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Ingredients
Curry
Coconut Rice
Servings: people
Instructions
Coconut Rice
  1. Add 1 can of coconut milk and 400ml of boiling water to a large saucepan and bring it to a boil.
  2. Add the jasmine rice, stir well and cover. Simmer on low for 12-15 minutes, stirring occasionally if necessary.
Curry
  1. Heat 1 tbsp vegetable oil in a large pan and fry the onion and ginger for 2 minutes. Add the mushrooms, broccoli, mange tout and baby corn and fry for another 2-3 minutes.
  2. Add the red curry paste, soy sauce and vinegar and continue frying for 2 minutes. Add the coconut milk and stir until it starts to boil. Reduce the heat and simmer for 5 minutes. Turn out the heat and add a large handful of spinach, mix in.
  3. Serve with the rice and sprinkle coriander, fresh chilli, red onion and sesame seeds on top.
Recipe Notes

I like mushrooms in this recipe, but it works equally well with fried tofu. Don't be afraid of subbing any of the vegetable ingredients the recipe calls for—use any type of veg you want!

Chickpea & Avocado Salad

Posted by on Jul 25, 2018 in Vegan Recipes
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Chickpea & Avocado Salad
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This salad is one of my favourites because it's fresh, quick and full of flavour. It's almost a chunky chickpea-guacamole type thing and so easy and cheap to make.
Servings Prep Time
2 people 5-10 minutes
Servings Prep Time
2 people 5-10 minutes
Chickpea & Avocado Salad
Print Recipe
This salad is one of my favourites because it's fresh, quick and full of flavour. It's almost a chunky chickpea-guacamole type thing and so easy and cheap to make.
Servings Prep Time
2 people 5-10 minutes
Servings Prep Time
2 people 5-10 minutes
Ingredients
Servings: people
Instructions
  1. Add the chickpeas, avocado, tomato, onion, chilli, garlic and coriander onto a bowl along with the juice of both limes and mix well with a pinch of salt and pepper. Great with warm pitta bread!

Vegan Crispy Chilli ‘Beef’

Posted by on Jul 24, 2018 in Vegan Recipes
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Vegan Crispy Chilli 'Beef'
Print Recipe
A ridiculously tasty vegan version of the popular Chinese takeaway favourite: Crispy Chilli Beef! After accidentally creating some sort of crispy beef/steak out of seitan one day, I refined it to closely resemble the look, taste and texture of the real thing before deciding it would be perfect for a vegan 'crispy chilli beef' recipe. I was not disappointed! It takes a bit of prep work, but once you've tried it you'll realise it was time well spent.
Servings Prep Time
2 people 40 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 40 minutes
Cook Time
20 minutes
Vegan Crispy Chilli 'Beef'
Print Recipe
A ridiculously tasty vegan version of the popular Chinese takeaway favourite: Crispy Chilli Beef! After accidentally creating some sort of crispy beef/steak out of seitan one day, I refined it to closely resemble the look, taste and texture of the real thing before deciding it would be perfect for a vegan 'crispy chilli beef' recipe. I was not disappointed! It takes a bit of prep work, but once you've tried it you'll realise it was time well spent.
Servings Prep Time
2 people 40 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 40 minutes
Cook Time
20 minutes
Ingredients
Seitan 'Beef'
Veggies
Sauce
Servings: people
Instructions
Seitan 'Beef'
  1. In a large bowl, add the vital wheat gluten, nutritional yeast, garlic powder, smoked paprika, bouillon powder and beetroot powder and mix well with a fork. Add the dark soy sauce, liquid smoke and 60ml water and mix well. Form into a dough, set aside the bowl and knead on a clean surface for 2-3 minutes. This will toughen up the gluten slightly. If you use too much water, just add a bit more gluten.
  2. Stretch out the dough so it's long and thin; it will have some resistance, but keep at it and apply pressure with your hands and it will stay put.
  3. Slice the seitan into long, thin strips. It doubles in size when cooking so the thinner you slice it, the better. More surface area means more sauce coverage!
  4. In the bowl you set aside, add the cornflour and Chinese five spice and mix well with a fork. Coat each piece of seitan with the mixture.
  5. In a large wok, heat approx. 6 tbsp vegetable oil until hot. Fry the pieces of seitan for about 10 minutes or until browned and crispy. Set aside. (while it's cooking, chop the veggies so you're not hanging around)
Veggies
  1. Thinly slice the red pepper and chilli (with seeds). Slice the spring onions and separate the lighter parts from the green. Mince or slice the garlic into small pieces and slice the ginger into matchsticks. Set aside half the chilli and the green parts of the spring onions.
  2. Fry the ginger, garlic, red pepper, half the chilli and white parts of the spring onions for a 2-3 minutes on a medium heat until soft. Try not to burn the garlic and ginger or they'll go bitter.
Sauce
  1. While the veg is cooking, grab a jug (or bowl) and add the vinegar, light soy sauce, sweet chilli sauce, ketchup and 2 tbsp water. Mix well and add to the wok. Turn up the heat and let it bubble for a minute or two. Add the seitan and ensure the pieces are coated evenly in sauce. Heat for another minute.
  2. Serve on noodles or rice, and sprinkle the green bits of spring onions and remaining chilli on top. Enjoy hot!
Recipe Notes

The seitan could easily be used in any recipe that calls for beef—Chinese or otherwise. You could also make larger quantities of the seitan dough and freeze it for later to save you making it from scratch every time. Also, you can freeze any leftover cornflour/five spice mixture in a bag if you use too much; although it's cheap there's no need to waste anything!

Vegan Bacon, Tomato & Avocado Sandwich

Posted by on Jul 22, 2018 in Sandwiches, Vegan Recipes
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Vegan Bacon, Tomato & Avocado Sandwich
Print Recipe
A massive brunch sandwich with Tofurky Smoky Maple Bacon Strips, fried onions, avocado, tomato, melted vegan jalapeno & chilli cheese and sriracha mayo.
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Vegan Bacon, Tomato & Avocado Sandwich
Print Recipe
A massive brunch sandwich with Tofurky Smoky Maple Bacon Strips, fried onions, avocado, tomato, melted vegan jalapeno & chilli cheese and sriracha mayo.
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Instructions
  1. Fry the Tempeh strips with the sliced onions for approx 5 minutes, turning occasionally until browned. Melt the cheese on top of the bacon strips for a few minutes at the end.
  2. Add the avocado, tomato, bacon strips with cheese and onions to 1 slice of bread. Add about 1 tbsp of mayo and 1 tbsp sriracha to the other slice.
  3. Cut, eat!
Recipe Notes

Quick Vegan ‘Chicken’ & Sweetcorn Sandwich

Posted by on Jul 21, 2018 in Sandwiches
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Quick Vegan 'Chicken' & Sweetcorn Sandwich
Print Recipe
So simple yet so damn good! A super-satisfying plant-based 'chicken', sweetcorn and mayo sandwich with a drizzle of sriracha. Perfect! This requires a few shop-bought ingredients and does not involve any cooking. Get it all from Sainsbury's.
Servings Prep Time
1 person 5 minutes
Servings Prep Time
1 person 5 minutes
Quick Vegan 'Chicken' & Sweetcorn Sandwich
Print Recipe
So simple yet so damn good! A super-satisfying plant-based 'chicken', sweetcorn and mayo sandwich with a drizzle of sriracha. Perfect! This requires a few shop-bought ingredients and does not involve any cooking. Get it all from Sainsbury's.
Servings Prep Time
1 person 5 minutes
Servings Prep Time
1 person 5 minutes
Ingredients
Optional
Servings: person
Instructions
  1. Mix the Chick'n, Vegenaise & sweetcorn into a bowl and put between bread. Drizzle some sriracha for a bit of spice. Easy, delicious!
Recipe Notes