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 sweet chilli tofu stir fry is simple to make and packed with flavour, it's my new favourite! The good thing about tofu is that it doesn't take much effort to turn an otherwise bland ingredient into something amazing. The cornflour coating gives the tofu its incredible crispy texture.
This sweet chilli tofu stir fry is simple to make and packed with flavour, it's my new favourite! The good thing about tofu is that it doesn't take much effort to turn an otherwise bland ingredient into something amazing. The cornflour coating gives the tofu its incredible crispy texture.
Slice the tofu and set aside. Combine the cornflour, cayenne pepper and salt in a bowl and mix together. Coat the tofu pieces with the mixture and shallow fry for 8-10 minutes or until golden. Set aside.
In a large pan, fry the vegetables in a little oil with a Tbsp soy sauce for 2-3 minutes. Add the noodles and fry for a further minute. Add the sweet chilli sauce, sugar, vinegar and the rest of the soy sauce and mix together well. Simmer for 2-3 minutes until the sugar has dissolved and the sauce has thickened.
Toss the tofu pieces in the pan for a few seconds and serve immediately. Sprinkle some sliced spring onions and red chilli flakes over the top.
Cook the pasta according to the package instructions - usually 8-10 minutes.
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.
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.
Add the onions and fry until soft, around 5 minutes.
Add the garlic and cook for another minute.
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.
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.
Stir in the pasta and serve with fresh parsley, and vegan Parmesan if you like. Enjoy!
Pasta Arrabiata is one of my favourite Italian pasta dishes because it's just tomatoes, garlic and chilli cooked in olive oil—simple, amazingly flavourful and ready in under 15 minutes!
Pasta Arrabiata is one of my favourite Italian pasta dishes because it's just tomatoes, garlic and chilli cooked in olive oil—simple, amazingly flavourful and ready in under 15 minutes!
Boil a pan of water with a pinch of salt and cook the pasta for 10-12 minutes until slightly under-done (al dente). Whilst that's cooking make the sauce.
Heat 2 Tbsp of the olive oil in a pan and add the chillies. Cook for 1 minute and then add the garlic. Cook for another minute until the garlic just starts to go light brown, and add the canned chopped tomatoes. Stir well and slightly mash with a fork. Simmer for 10 minutes.
Stir in the cherry tomatoes and drain the pasta. Add the pasta and stir well.
Serve with a handful of fresh basil and drizzle over the remaining olive oil. Perfect!
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).
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
2people
5minutes
Cook Time
15minutes
Servings
Prep Time
2people
5minutes
Cook Time
15minutes
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.
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.
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.
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.
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.
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.
Pre-heat the oven to 200°C. Combine all the dry ingredients in a mixing bowl and mix well with a fork.
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.
Roll out into a sausage shape.
Wrap in foil and bake for 90 minutes. It should be quite dense. Slice it up and enjoy!
This vegan "cheese" is made with cashews, almond milk and a couple of different starches. Agar Agar powder holds it all together. This type is fairly soft, but it can be sliced, spread and it melts! Not really ideal for grating, although it does work on a pizza and cheese on toast! Next time I'll make a harder cheese that's better for grating and sandwiches.
This vegan "cheese" is made with cashews, almond milk and a couple of different starches. Agar Agar powder holds it all together. This type is fairly soft, but it can be sliced, spread and it melts! Not really ideal for grating, although it does work on a pizza and cheese on toast! Next time I'll make a harder cheese that's better for grating and sandwiches.
Mix the agar agar powder and almond milk in a pan and bring to a boil. Reduce the heat to a simmer.
Add cashews, oil, salt, vinegar, turmeric, garlic, nutritional yeast, chilli, both starches, gram flour, lemon juice and 150ml water to a blender. Blend until the mixture is very smooth.
Add the blended mixture to the pan with the agar agar and almond milk and turn up the heat so it's simmering. Cook for about 10 minutes until it becomes thick, like very thick pancake batter. If it's thick before it's had a chance to cook then add a splash of almond milk; you don't want to under cook it or you'll taste the raw gram flour and starches. Quickly transfer to a greased glass dish or ramekins before the agar agar sets.
Set aside to cool for an hour before transferring to the fridge. Come back a few hours later and it would have set. It should just fall out of the container fairly easily.
Recipe Notes
When the mixture is boiling away, you could add some sweet jalapenos, habaneros, more garlic and rosemary to make more of a Pepper Jack style cheese. Or you could leave out the chilli altogether to make a mild cheese. To make it harder and grateable, reduce the amount of almond milk and water you use.
Homemade pizza needn't be difficult! Spend a mere 10 minutes making the dough and then load it with your favourite toppings. It easily beats any pre-made base you can buy in the shops!
This recipe is for a large, deep-pan style pizza. If you'd prefer a thin base, either half the required ingredients or split the dough into two and make two pizzas!
Homemade pizza needn't be difficult! Spend a mere 10 minutes making the dough and then load it with your favourite toppings. It easily beats any pre-made base you can buy in the shops!
This recipe is for a large, deep-pan style pizza. If you'd prefer a thin base, either half the required ingredients or split the dough into two and make two pizzas!
Add the sugar, yeast and warm water into a bowl and stir well. Let sit for 3-4 minutes or until the mixture looks creamy.
Add the flour, salt, oil and yeast/sugar mixture into another bowl and mix together. Add more water if it's too dry. Likewise, add more flour if it becomes too wet.
Form into a dough ball and let it sit for 5 minutes.
Roll out the dough onto a lightly floured surface.
On a large oven tray lined with baking paper dusted with cornmeal (optional), transfer the base before topping with your favourite ingredients.
Bake on the top shelf for 15-20 minutes or until crisp and golden.
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.
