Vegan Cookies

Vegan Cookies

Posted by on Dec 5, 2020 in Sweets, Vegan Recipes
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Vegan Cookies
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Cookies do not need egg or dairy. Ever. This recipe will make 12 super tasty vanilla cookies which are soft and just amazingly moreish. Use this recipe as a base for you to then add whatever else you like. Personally I love adding macadamia, vegan white chocolate and dried cranberries, so this is what we're making today! I'll also leave some other examples I've tried and tested. All amazing. From the moment you enter your kitchen, you'll be done within 45 minutes (even faster if you have a food mixer, which I do not).
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10-15 minutes 15 minutes
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10-15 minutes 15 minutes
Vegan Cookies
Print Recipe
Cookies do not need egg or dairy. Ever. This recipe will make 12 super tasty vanilla cookies which are soft and just amazingly moreish. Use this recipe as a base for you to then add whatever else you like. Personally I love adding macadamia, vegan white chocolate and dried cranberries, so this is what we're making today! I'll also leave some other examples I've tried and tested. All amazing. From the moment you enter your kitchen, you'll be done within 45 minutes (even faster if you have a food mixer, which I do not).
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10-15 minutes 15 minutes
Servings Prep Time
12 cookies 10 minutes
Cook Time Passive Time
10-15 minutes 15 minutes
Ingredients
Optional extras (the added ingredients will make your cookies bigger)
Servings: cookies
Instructions
Preparation
  1. First thing's first - preheat your oven to 180°C/350°F and prepare a couple of flat baking trays with greaseproof paper (baking paper/parchment paper). Grab a large mixing bowl and wooden spoon.
Optional
  1. Stir in your optional extras.
Bake
  1. With a tablespoon, scoop 6 equally sized balls per tray, about equal distance apart from one another. They'll flatten out during baking so make sure you leave space! It's worth noting that if you try and cram too many cookies on one tray, you'll end up with a tray-bake of square cookies, which isn't necessarily a problem but just doesn't seem quite right.
  2. Bake for 10-15 minutes, or until very lightly browned. I like them slightly soft, so I usually take them out at around 12 minutes. If you're a fairly inexperienced baker like myself, set a timer on your phone for 10 minutes because these cookies bake fast. An extra few minutes could mean ruined cookies, or at least browner than you might like.
  3. Leave the cookies to cool completely before you attempt to move or eat them. It's very tempting, believe me! Just go away for an hour, then return to place them in boxes as by this point they'll just slide right off the parchment. If you find yourself eating the whole lot in one evening because they're THAT good, then I apologise.
Recipe Notes

For a slightly crunchier cookie, use golden or regular caster sugar.

Go wild with your optional extras. Try these:

Pistachio & Chocolate

  • 50g shelled pistachios
  • 50g vegan milk or dark chocolate (or white chocolate)

Triple Chocolate

  • 40g vegan white chocolate
  • 40g vegan milk chocolate
  • 40g vegan dark chocolate

Peanut Butter

  • 1 generous tbsp smooth peanut butter (for the best results, make your own!)
  • 75g roasted, unsalted peanuts

Chocolate Peanut Butter

  • 1 tbsp smooth peanut butter
  • 50g roasted, unsalted peanuts
  • 50g vegan milk or dark chocolate

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

Vegan Fried ‘Chicken’

Posted by on Apr 16, 2018 in Vegan Recipes
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Vegan Fried 'Chicken'
Print Recipe
The demand for vegan junk food is on the rise, and for good reason! You may have experienced weirdly-similar mock chicken products available in vegan fast food joints all around the UK and wonder how the hell they do it. The answer is seitan! With this recipe you will learn how to prepare your own fried chicken-style bites, wings, burgers, or whatever else you want to shape it into. Don't be put off by the ingredients list—it's worth it! Besides, most are basic ingredients that you should have in your cupboard anyway.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes total 30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes total 30 minutes
Vegan Fried 'Chicken'
Print Recipe
The demand for vegan junk food is on the rise, and for good reason! You may have experienced weirdly-similar mock chicken products available in vegan fast food joints all around the UK and wonder how the hell they do it. The answer is seitan! With this recipe you will learn how to prepare your own fried chicken-style bites, wings, burgers, or whatever else you want to shape it into. Don't be put off by the ingredients list—it's worth it! Besides, most are basic ingredients that you should have in your cupboard anyway.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes total 30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
40 minutes total 30 minutes
Ingredients
Seitan
Broth
  • 100 ml soy sauce It's cheaper to get the larger bottles of soy sauce found in the oriental section at the supermarket. I used light for this part.
  • 1 litre water
  • 1 onion Medium sized, or half of a large one, chopped into large segments
  • 1 clove garlic smashed
  • 3 sticks celery chopped into halves
  • 2 tsp salt
Crispy Coating
Servings: people
Instructions
Broth
  1. Start by boiling the kettle and placing all the ingredients for the broth into a large saucepan. It needs to be large!
  2. Bring the mixture to a boil and reduce to a simmer (just below boiling point, bubbling very slightly). Cover.
Seitan
  1. Into a large mixing bowl add the vital wheat gluten, nutritional yeast, garlic powder, smoked paprika, bouillon and oregano. Mix with a whisk or fork.
  2. Add the soy sauce and liquid smoke, and add the water in a little bit at a time. Use your hands to form a rough dough. Be careful not to use too much water, but if you do just add a bit more gluten. Knead the dough just a little bit until the ingredients are mixed together evenly - about 2-3 minutes. THIS IS VERY IMPORTANT! Don't overwork it—it only need kneading a little bit else it will go tough. The more you knead the tougher it will get, which is perfect for making seitan steak or beef-style burgers.
  3. With your dough in hand over the broth, rip it up into small pieces and drop them in. You should be able to rip off about 16 pieces. Don't worry if they seem a bit small... they will swell to double the size in the broth! Leave to simmer for 30 minutes.
Crispy Coating
  1. While the seitan is cooking in the broth, prepare your coating. Add the flour, garlic powder, smoked paprika, salt, cumin and chilli flakes to another bowl (you could use the same bowl you mixed the seitan dough in to save washing up!). Mix with a whisk or fork.
  2. After 30 minutes the seitan will be done, so turn out the heat. Ideally you want to wait for it to cool in the broth before coating the pieces with the flour mixture, but that seems like a lot of waiting around, so take the lid off and go do something for 20 minutes or until you can handle the seitan pieces with your hands.
  3. Heat a large wok or frying pan with about 250ml oil (a lot I know, but as long as it's hot enough it shouldn't absorb too much into the seitan).
  4. Gently squeeze each piece of seitan over the sink or broth before pressing them into the flour mixture and set aside. Don't squeeze too hard.. you want some moisture to stay in there so it stays succulent!
  5. With the pan really hot, fry the pieces in the oil for a couple minutes each side until golden brown. I did this in batches which took about 10 minutes because I have a small wok. Note: upon putting the pieces in the pan, it's supposed to be quite violent. If it's not hot enough it will sit there slowly bubbling away, absorbing all that oil. Gross!
  1. Either serve as-is, or do what I did and dip the pieces into buffalo sauce (Frank's & melted dairy-free spread) before flashing on a hot BBQ. Enjoy!
Recipe Notes

You could use BBQ sauce instead of buffalo to make BBQ chicken if you'd prefer. I find that the texture is almost like boneless chicken thigh, it's pretty amazing! Be careful not to overheat it, because it can go quite tough if left on the BBQ for too long.

Peanut Butter

Posted by on Jul 25, 2015 in Vegan Recipes
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Peanut Butter
Print Recipe
Peanut butter can be pretty expensive if you go for the organic or "whole" types. Peanuts themselves are so cheap you can make it yourself for a fraction of the price. For this recipe I used 500g of red skinned peanuts which cost me £1.20. Organic peanuts are usually about double the price, but if you can get those then do. This recipe filled a 340g jar.
Servings Prep Time
340g jar 20 minutes
Passive Time
30 minutes
Servings Prep Time
340g jar 20 minutes
Passive Time
30 minutes
Peanut Butter
Print Recipe
Peanut butter can be pretty expensive if you go for the organic or "whole" types. Peanuts themselves are so cheap you can make it yourself for a fraction of the price. For this recipe I used 500g of red skinned peanuts which cost me £1.20. Organic peanuts are usually about double the price, but if you can get those then do. This recipe filled a 340g jar.
Servings Prep Time
340g jar 20 minutes
Passive Time
30 minutes
Servings Prep Time
340g jar 20 minutes
Passive Time
30 minutes
Ingredients
Servings: jar
Instructions
Roasting
  1. Roasting the peanuts is important. If they're not roasted then the oils don't release as well and it tastes completely different to what peanut butter should taste like. You could use already-roasted peanuts, but they might contain a bit too much salt for your liking. Use a flat oven tray and lay out the peanuts evenly. Use 2 trays if you need to and place them in the centre of a pre-heated oven for around 20 minutes on 180°C.
  2. They should be slightly browned - try not to burn them or they'll be really bitter! Sprinkle with salt and give them a good shake before tipping them into a food processor.
Processing
  1. Turn the processor on to break up the peanuts. Stop after a few seconds and remove a couple of handfuls of roughly broken up peanuts if you like your peanut butter crunchy - we'll add these at the end.
  2. Keep processing - you'll need to keep stopping it and pushing the peanuts back onto the blades. At this stage the mixture will seem hopelessly dry and won't resemble peanut butter. This will change - trust me!
  3. After about 10 minutes, you'll notice the mixture becoming a bit more paste-like. It will still be pretty thick at this point, but it just needs processing a bit more. If you think it's taking so long to do anything, then just have faith that it will work! A bit of perseverance will pay off.
  4. Eventually it will resemble actual peanut-butter and will smell incredible. Give it a taste and add more salt if you need to. If you feel it's at a consistency you're happy with, then remove the blade and add the peanuts we set aside earlier and give it a stir. Transfer into a jar and there you've got delicious homemade peanut butter.
Recipe Notes

The same method can be used for a variety of different nuts including almonds, cashews or pistachios.

Creamy Vegan Chana Kurma (Korma)

Posted by on Jul 20, 2015 in Vegan Recipes
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Creamy Vegan Chana Kurma (Korma)
Print Recipe
I've always loved a good korma, and since going meat & dairy free I thought I wouldn't be able to enjoy one again! This recipe uses zero animal products, is incredibly creamy and tastes great! Add some green chillies if you prefer it hot!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Creamy Vegan Chana Kurma (Korma)
Print Recipe
I've always loved a good korma, and since going meat & dairy free I thought I wouldn't be able to enjoy one again! This recipe uses zero animal products, is incredibly creamy and tastes great! Add some green chillies if you prefer it hot!
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
10 minutes 30 minutes
Ingredients
Servings: people
Instructions
Rice
  1. The rice takes the longest, so put this on first. Add 1 tbsp oil into a saucepan along with 2 tsp of turmeric and 1 tsp cumin seeds. Fry for 1 minute before adding the rice and 450ml of boiling water.
  2. Bring to the boil, cover and simmer for about 15-20 minutes until the water has been absorbed.
Curry
  1. Pour the milk into a jug and soak the cashews in it whilst you do the rest. Put the garlic, coconut, ginger, cumin, garam masala, 1tsp of turmeric and oil in a food processor along with a splash of water and blend until it becomes a paste.
  2. Fry the paste along with the onions in a pan until the onions are lightly browned.
  3. Add the carrots, chickpeas & green beans to the pan and mix.
  4. Pour the milk and cashews into a blender/the smoothie attachment of your processor and blend until smooth.
  5. Add the mixture into the pan, give it a stir and simmer for 10 minutes.
  6. Serve with rice, poppadoms & mango chutney. Delicious!
Recipe Notes

For a bit of heat add some red chilli flakes or fresh green chillies. As there's no meat or dairy involved this will keep for a good week in the fridge. Alternatively make into batches and freeze.

Spicy Rice

Posted by on Jul 20, 2015 in Vegan Recipes
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Spicy Rice
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This is a great accompaniment to so many dishes, and it tastes so good! I like my food hot so I always either add more chilli flakes or sprinkle some fresh cayenne peppers over the top when it's done (when they're in season!). It's very easy to make and the ingredients are usually knocking about in the kitchen somewhere, so give it a go!
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Spicy Rice
Print Recipe
This is a great accompaniment to so many dishes, and it tastes so good! I like my food hot so I always either add more chilli flakes or sprinkle some fresh cayenne peppers over the top when it's done (when they're in season!). It's very easy to make and the ingredients are usually knocking about in the kitchen somewhere, so give it a go!
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time Passive Time
30 minutes 40 minutes
Ingredients
Servings: people
Instructions
  1. Heat the oil in a saucepan and add the garam masala, cayenne pepper and red chilli flakes. Cook the spices for 1-2 minutes before adding the onion and cooking until slightly browned.
  2. Add the garlic and mix for another minute.
  3. Add the stock (I used a Tesco Vegetable Stock Pot), carrots, celery, salt & pepper, rice and 450ml of boiling water (2 parts water to 1 part rice). Give it a good stir and bring to the boil.
  4. Reduce to a low simmer, cover with a lid and cook for about 30 minutes until the water has been absorbed. Try not to touch the rice at all at this stage however temping it may be to keep stirring!
  5. When it's cooked and the water has been absorbed, add the peas, green beans and bell pepper. Give it a mix and take off the heat. I add these bits right at the end so they aren't too soft and they maintain some crunch.
  6. Sprinkle some fresh red chilli over the top and serve!
Recipe Notes

This will be enough for 2-4 people as a side dish. I keep it chilled for up to 5 days and it's absolutely fine to heat in the microwave. Cook in batches and freeze for a quick meal!

Easy Houmous

Posted by on Jul 17, 2015 in Vegan Recipes
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Houmous
Print Recipe
I make this recipe several times a week because I love it so much. It always goes down well at BBQs and when I take it to work with me! There's just a few ingredients involved that are cheap, meaning you can make this stuff all the time. I leave out the olive oil because it adds a lot of calories and I eat this stuff all the time, but you can use it if you want for a more traditional houmous. Use this recipe as a base and add whatever you want to flavour it. My personal favourite thing to do with this is to add about 75ml of Frank's Red Hot Original Cayenne Pepper sauce at the end. Amazing!
Servings Prep Time
2 350ml Jars 3 minutes
Passive Time
10 minutes
Servings Prep Time
2 350ml Jars 3 minutes
Passive Time
10 minutes
Houmous
Print Recipe
I make this recipe several times a week because I love it so much. It always goes down well at BBQs and when I take it to work with me! There's just a few ingredients involved that are cheap, meaning you can make this stuff all the time. I leave out the olive oil because it adds a lot of calories and I eat this stuff all the time, but you can use it if you want for a more traditional houmous. Use this recipe as a base and add whatever you want to flavour it. My personal favourite thing to do with this is to add about 75ml of Frank's Red Hot Original Cayenne Pepper sauce at the end. Amazing!
Servings Prep Time
2 350ml Jars 3 minutes
Passive Time
10 minutes
Servings Prep Time
2 350ml Jars 3 minutes
Passive Time
10 minutes
Ingredients
optional
Servings: 350ml Jars
Instructions
  1. For how to prepare your own chickpeas, click here! Put all the ingredients into a food processor on high.
  2. Add some of the liquid you've saved from cooking the chickpeas a bit at a time to help it come together. I use about 200ml. You could just use water instead. You'll need to keep stopping the processor to push the mixture back onto the blades until it's at a consistency you're happy with.
  3. Add more salt if required. At this stage you can add different ingredients to flavour it however you want, or you can just keep it plain. To make it creamier you could pour the mixture into a blender which usually requires a bit more liquid. Empty into containers. I use the 350ml Kilner Jars that I picked up from the supermarket. This recipe will fill 2 of these.
Recipe Notes

I use this houmous in burgers, wraps & bagels, but I mostly use it as a dip for raw veggies, breadsticks, pitta breads, or whatever I can find! It will keep in the fridge for several days, but it's so good that it doesn't last very long.

How to Prepare Chickpeas

Posted by on Jul 17, 2015 in Vegan Recipes
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How to Prepare Chickpeas
Print Recipe
There's something about cooking your own chickpeas over buying tinned that makes them so much better. Maybe it's because the tinned variety are processed but this way is cheaper, and they taste way superior! They're easy to cook, they just need time to soak first. 600g of chickpeas will yield around 1.6kg of finished, cooked chickpeas. You can buy 2kg bags of chickpeas from the "world foods" section of the supermarket for about £3, or in any good Asian Food store. There are of few of the latter in my town, and they're fantastic for ingredients. This means that a 2kg bag for £3 will yield 5.3kg of cooked product. Assuming a 400g can of chickpeas is 60p, you'll need to spend £7.95 to get the same amount and they just don't taste as good, trust me!
Prep Time
10 hours
Cook Time Passive Time
1 1/2 hours 1 day
Prep Time
10 hours
Cook Time Passive Time
1 1/2 hours 1 day
How to Prepare Chickpeas
Print Recipe
There's something about cooking your own chickpeas over buying tinned that makes them so much better. Maybe it's because the tinned variety are processed but this way is cheaper, and they taste way superior! They're easy to cook, they just need time to soak first. 600g of chickpeas will yield around 1.6kg of finished, cooked chickpeas. You can buy 2kg bags of chickpeas from the "world foods" section of the supermarket for about £3, or in any good Asian Food store. There are of few of the latter in my town, and they're fantastic for ingredients. This means that a 2kg bag for £3 will yield 5.3kg of cooked product. Assuming a 400g can of chickpeas is 60p, you'll need to spend £7.95 to get the same amount and they just don't taste as good, trust me!
Prep Time
10 hours
Cook Time Passive Time
1 1/2 hours 1 day
Prep Time
10 hours
Cook Time Passive Time
1 1/2 hours 1 day
Ingredients
Servings:
Instructions
  1. Empty the chickpeas into a large bowl and pour in cold water until they're covered. Cover and leave somewhere over night or for about 10 hours. I usually just leave the bowl on the kitchen windowsill.
  2. When you come back to them you'll see that a lot of the water has been soaked up and the kernels have swelled to about 2.5x the size. Empty the bowl including the water into a large saucepan. Top up the water a bit and bring to the boil. Reduce the heat and simmer for an hour to an hour and a half.
  3. When they're tender turn off the heat and drain. If you're making houmous, then save some of the liquid to use in my recipe.
Recipe Notes

I store my chickpeas in a large plastic box in the fridge. They'll keep for about a week but they can also be frozen. Add them to salads, curries, wraps, burgers, or to make amazing houmous!

Sweet Potato & Nut Burgers

Posted by on Jul 16, 2015 in Vegan Recipes
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Sweet Potato & Nut Burgers
Print Recipe
I love these because they're so quick to make. You can pretty much use anything you want for this recipe; carrots, sweetcorn, onion, chilli, different herbs and spices. You can get "nut cutlets" in Aldi which is where I got the inspiration from. Those are very nice and pretty cheap! This recipe is cheaper though.
Servings Prep Time
4 1/4 pounders 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
4 1/4 pounders 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Sweet Potato & Nut Burgers
Print Recipe
I love these because they're so quick to make. You can pretty much use anything you want for this recipe; carrots, sweetcorn, onion, chilli, different herbs and spices. You can get "nut cutlets" in Aldi which is where I got the inspiration from. Those are very nice and pretty cheap! This recipe is cheaper though.
Servings Prep Time
4 1/4 pounders 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Servings Prep Time
4 1/4 pounders 5 minutes
Cook Time Passive Time
15 minutes 20 minutes
Ingredients
optional
Servings: 1/4 pounders
Instructions
  1. Dry-fry the onion in a large saucepan on medium-high for around 3 minutes until slightly brown. Add 1 tbsp water at a time if it starts to stick.
  2. Add the garlic and fry for a further 2 minutes.
  3. Add the chopped tomatoes and bring to the boil. Add spices at this stage if you want to.
  4. Reduce heat and add the soya mince, lentils and salt. Add a splash of water and mix thoroughly before simmering for 20 minutes with the lid on. Try not to let it stick to the pan!
  5. While the mince is simmering, cook and drain the pasta. Save some of the starchy liquid to add to your mince if it gets too thick.
  6. Add the basil to the mixture and taste to see if you need to add more salt or spices. I add black pepper and a handful of kale at this point. Put the lid on and cook for a further 1-2 minutes until the kale has cooked.
  7. Serve and sprinkle some nutritional yeast over the top like you would Parmesan cheese.
Recipe Notes

These are great to chill or freeze if you want to make them in batches. Cook straight from frozen under the grill or bake for about 20 minutes on 200°C.