I love creamy pasta, and I love mushrooms! This recipe is incredibly tasty and takes just 15 minutes from start to finish. I used brown rice pasta (available in Tesco) and plain flour as a thickener; the flour can be subbed for cornflour to make the recipe entirely gluten free if you're a coeliac.
I love creamy pasta, and I love mushrooms! This recipe is incredibly tasty and takes just 15 minutes from start to finish. I used brown rice pasta (available in Tesco) and plain flour as a thickener; the flour can be subbed for cornflour to make the recipe entirely gluten free if you're a coeliac.
Cook the pasta according to the package instructions (usually 9-12 mins).
While the pasta is cooking, fry the mushrooms and onions in 1 Tbsp olive oil for 8-10 minutes or until the mushrooms start excreting a lot of moisture. Add the garlic and stir well.
Drain the pasta and set aside. Add the nutritional yeast to the mushrooms and scatter in the flour. Stir well for 30 seconds to 1 minute before adding the plant milk and soy cream.
With a whisk, stir the mixture in the pan until it's smooth and thickened slightly. Add salt and pepper to taste.
Add the drained pasta and a handful of chopped parsley. Stir well and let sit for a few minutes off the heat. Serve & enjoy!
This vegan salami is made out of seitan, and is perfect for sandwiches or pizza! Similar to the pepperoni recipe, but this has a few different spices, is less dense and is cooked for less time to keep its juiciness. Don't buy the expensive pre-packaged seitan—just make your own for a fraction of the price! This recipe uses tapioca starch to mimic the fatty bits slightly, although it's more of a jelly that aids in holding it together. Use 180ml water instead of 140ml if you choose not to use the tapioca (it's just as good without it).
Prep Time
10mins
Cook Time
1hour
Prep Time
10mins
Cook Time
1hour
Vegan Salami
Print Recipe
This vegan salami is made out of seitan, and is perfect for sandwiches or pizza! Similar to the pepperoni recipe, but this has a few different spices, is less dense and is cooked for less time to keep its juiciness. Don't buy the expensive pre-packaged seitan—just make your own for a fraction of the price! This recipe uses tapioca starch to mimic the fatty bits slightly, although it's more of a jelly that aids in holding it together. Use 180ml water instead of 140ml if you choose not to use the tapioca (it's just as good without it).
Add the tapioca starch into a bowl and pour in the boiling water. Mix well with a spoon until it becomes a gooey paste. Set aside while you prepare the rest.
The Rest
Add all the dry ingredients into a bowl and mix together with a fork. Add the wet ingredients including the tapioca, and half of the water. Mix well with your hands and slowly add the rest of the water. If it becomes too sticky, add some more vital wheat gluten. Knead for 2-3 minutes and roll out into a thick sausage shape.
Wrap tightly in foil.
Bake for 1 hour in a pre-heated oven at 220°C. Let it cool completely before taking it out of the foil to keep the moisture in (~2-3 hours).
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!
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!
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
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
Mix 2 Tbsp of vegan mayo with the chopped garlic, parsley, cider vinegar and salt & pepper and mix well.
Cauliflower
Heat about 200ml oil in a deep pan.
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.
Dip the cauliflower into the batter and gently place in the hot oil for 2-3 minutes, turning every minute until golden and crispy.
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.
