Vegan Tagliatelle Carbonara

Vegan Tagliatelle Carbonara

Posted by on Aug 26, 2018 in Italian, Vegan Recipes
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Vegan Tagliatelle Carbonara
Print Recipe
This creamy carbonara goes well with any type of pasta and is quick, cheap and easy to make!
Servings Prep Time
2 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20-25 minutes
Vegan Tagliatelle Carbonara
Print Recipe
This creamy carbonara goes well with any type of pasta and is quick, cheap and easy to make!
Servings Prep Time
2 people 10 minutes
Cook Time
20-25 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20-25 minutes
Ingredients
Smoky Tofu Bits
Carbonara
Servings: people
Instructions
  1. Cook the pasta according to the package instructions - usually 8-10 minutes.
  2. In a bowl add the tofu, liquid smoke and soy sauce and mix well. Ideally you do this ahead of time to let it marinade.
  3. In a large pan, heat the olive oil and fry the tofu for 5-7 minutes until it starts to get crispy and the moisture in the soy sauce has disappeared.
  4. Add the onions and fry until soft, around 5 minutes.
  5. Add the garlic and cook for another minute.
  6. Sprinkle the flour over the mixture ensuring it's all coated well, and cook for another 30 seconds - 1 minute ensuring you do not let it stick and burn.
  7. Add the milk, cream, nutritional yeast, salt and pepper and mix together well. Simmer for 5-8 minutes or until the sauce thickens. If it's too thick, add a splash of milk. If it's not thickening well just let it simmer a little longer.
  8. Stir in the pasta and serve with fresh parsley, and vegan Parmesan if you like. Enjoy!

Homemade Falafel Burgers

Posted by on Aug 12, 2018 in Burgers, Vegan Recipes
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Falafel Burgers
Print Recipe
These burgers taste great, are full of fibre, protein and classic falafel spices that make for an amazing lunch or dinner! Easy to make and cheap as chips.
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Falafel Burgers
Print Recipe
These burgers taste great, are full of fibre, protein and classic falafel spices that make for an amazing lunch or dinner! Easy to make and cheap as chips.
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Servings Prep Time
8 patties 15 minutes
Cook Time
10 minutes
Ingredients
Servings: patties
Instructions
  1. Cook the lentils in boiling water in a pan until tender. About 10 minutes. Drain and add to a large mixing bowl.
  2. Add half the chickpeas, the onion, garlic and lemon juice into a high powered blender and blend to a paste.
  3. Add the rest of the ingredients along with the chickpea-paste into the bowl with the lentils. Time to get your hands dirty!
  4. With clean hands, combine the mixture well and form into approx. 8 patties.
  5. Fry the patties in a little oil in a frying pan until lightly browned, about 5 minutes each side.
  6. Serve on fresh burger buns with houmous, a slice of vegan cheese, lettuce and tomatoes and a little bit of vegan mayo.
Recipe Notes

Add some spice and use sriracha instead of mayo, or make sriracha mayo! Instead of the lettuce and tomato you could use fried onions.

Korean BBQ Style Tofu Stir Fry

Posted by on Aug 11, 2018 in Oriental, Vegan Recipes
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Korean BBQ Style Tofu Stir Fry
Print Recipe
This Korean BBQ style tofu stir fry is made with tofu marinaded in a rich Korean BBQ marinade for at least 24 hours. Tofu is like a sponge and will soak up all those flavours, so it's well worth marinading at least for a few hours before. The rest of the sauce is used as the "stir fry sauce" so after marinading, there's only a few more ingredients to chuck into a wok and fry to perfection!
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Korean BBQ Style Tofu Stir Fry
Print Recipe
This Korean BBQ style tofu stir fry is made with tofu marinaded in a rich Korean BBQ marinade for at least 24 hours. Tofu is like a sponge and will soak up all those flavours, so it's well worth marinading at least for a few hours before. The rest of the sauce is used as the "stir fry sauce" so after marinading, there's only a few more ingredients to chuck into a wok and fry to perfection!
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Ingredients
Korean BBQ Marinade
Stir Fry Ingredients
Servings: people
Instructions
Marinade
  1. Add all the marinade ingredients apart from the cornflour and water into a saucepan and heat until the sugar has melted and it begins to boil.
  2. Mix the cornflour with 2 Tbsp water in a separate cup or bowl and add the mixture into the pan. Simmer for 5 minutes or until the mixture thickens.
  3. Cut the tofu into blocks and add to a container. Pour over the marinade and mix in well with the tofu. Refrigerate for a few hours, ideally overnight or 24 hours.
Stir Fry
  1. Heat 1 Tbsp sunflower or vegetable oil in a wok and add the marinated tofu. Set aside any remaining sauce. Fry until browned - about 5 minutes
  2. Add the noodles, pak choi, baby corn and mushrooms along with the rest of the sauce. Fry for around 5 minutes until the corn is tender. Serve with sliced red chilli and spring onion.

Creamy Mushroom & Black Garlic Pasta

Posted by on Aug 7, 2018 in Vegan Recipes
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Creamy Mushroom & Black Garlic Pasta
Print Recipe
A creamy mushroom pasta made with soy cream and black garlic. The black garlic gives it a distinct, sweet, balsamic-like flavour. I got some from Sainsbury's, but if you can't get hold of any, regular garlic works just as well.
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Creamy Mushroom & Black Garlic Pasta
Print Recipe
A creamy mushroom pasta made with soy cream and black garlic. The black garlic gives it a distinct, sweet, balsamic-like flavour. I got some from Sainsbury's, but if you can't get hold of any, regular garlic works just as well.
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
2 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Cook and drain the pasta according to the package instructions; usually 10-12 minutes. Heat 1 Tbsp dairy free butter in a pan and saute the mushrooms, onion, rosemary and thyme for 5 minutes or until softened.
  2. Transfer half the pan's contents to a high speed blender along with the black garlic, dijon mustard, salt, pepper, olive oil, lemon juice and soy cream. Blend until smooth.
  3. Add the mushroom mixture back into the pan and gently heat for 5 minutes. Add the cooked and drained pasta and heat for another few minutes.
  4. Serve with a sprinkle of fresh chives on top.

Vegan Pepperoni

Posted by on Aug 6, 2018 in Vegan Recipes
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Vegan Pepperoni
Print Recipe
This vegan pepperoni is made out of seitan, and is so easy and cheap to make. It's dense, spicy and very tasty! Great on pizza (of course!), in a sandwich or just on its own as a snack! I also have a Vegan Salami recipe which is slightly less dense and juicier, ideal for sandwiches.
Vegan Pepperoni
Print Recipe
This vegan pepperoni is made out of seitan, and is so easy and cheap to make. It's dense, spicy and very tasty! Great on pizza (of course!), in a sandwich or just on its own as a snack! I also have a Vegan Salami recipe which is slightly less dense and juicier, ideal for sandwiches.
Ingredients
Dry Ingredients
Wet Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 200°C. Combine all the dry ingredients in a mixing bowl and mix well with a fork.
  2. Add all the wet ingredients and mix in the water slowly. If you need to add more, go ahead. If you used too much water then sprinkle in a bit more gluten.
  3. Roll out into a sausage shape.
  4. Wrap in foil and bake for 90 minutes. It should be quite dense. Slice it up and enjoy!