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

Creamy Mushroom Pasta

Posted by on Sep 29, 2018 in Pasta, Vegan Recipes
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Creamy Mushroom Pasta
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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.
Servings Prep Time
4 servings 2-3 mins
Cook Time
15 minutes
Servings Prep Time
4 servings 2-3 mins
Cook Time
15 minutes
Creamy Mushroom Pasta
Print Recipe
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.
Servings Prep Time
4 servings 2-3 mins
Cook Time
15 minutes
Servings Prep Time
4 servings 2-3 mins
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Cook the pasta according to the package instructions (usually 9-12 mins).
  2. 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.
  3. 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.
  4. With a whisk, stir the mixture in the pan until it's smooth and thickened slightly. Add salt and pepper to taste.
  5. Add the drained pasta and a handful of chopped parsley. Stir well and let sit for a few minutes off the heat. Serve & enjoy!

Creamy Vegan Chana Kurma (Korma)

Posted by on Jul 20, 2015 in Vegan Recipes
2 Comments

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.