One of the few British dishes that’s made it on here; for good reason! Ingredients Vegan cheese, optional Sauce Onion 1 large leek 4 garlic cloves 2 large carrots 400g chopped tomatoes 230g dried lentils Red wine stock pot 2 tbsp tomato puree 1 tsp marmite 1 tbsp mixed hebrs Stock cube 2 tbsp gravy granules Mash 750g maris piper potatoes 3 spoons of butter 100 ml milk 3 tbsp nutritional yeast ...
Using the spagbol sauce and a good white sauce, this sets the expectations for vegan lasagne. Ingredients Red Sauce 6 regular tomatoes 350g cherry tomatoes Garlic bulb Thyme Oregano Salt Onion Veg stock cube Red wine stock pot (or another regular veg one) 2 tsp italian herbs 1/2 tsp paprika 1/4 tsp cayenne pepper 200-250g vegan mince 1 cup water 1 tbsp tomato puree 2 tbsp nutritional yeast 1/2 tsp sugar 150g spinach White Sauce 3 tbsp butter or oil 100g plain flour 800ml soya milk 3 tbsp nutritional yeast 1/4 tsp nutmeg 1 bay leaf Black pepper ...
This is a slow cooker tofu butter curry that is stupidly quick to prepare and also stupidly delicious and creamy. Ingredients 4 diced shallots 1 can coconut milk 170g tomato paste 3.5 tsp garam masala 1 tsp ginger 1 tsp curry powder 1 tsp salt 1/2 tsp chilli powder 1/2 tsp black pepper 1/2 tsp dried fenugreek leaves 1/2 tsp chilli flakes (optional) 450g tofu (we like the smokey toofoo blocks) 3 tsp lime juice 1 tsp brown sugar (optional) ...
Thanks the gods Biscoff biscuits are vegan, right? Also this is a no-bake cheesecake, you’ve been warned. Ingredients 285g crushed digestives 98g melted butter 65g icing sugar 170g vegan cream cheese 1 tsp sugar 270ml vegan double cream 4 tbsp biscoff spread Method Crush your digestives and mix with your melted butter. Add to a lined tin. This is your base. Leave it in the fridge for 45 minutes. Cream together your sugars and cream cheese. Whisk your double cream in another bowl until it is thick. Add your cream cheese mix and double cream together and stir slowly. Add in biscoff spread and continue to stir. Add your mix into your tin and refrigerate for over an hour. Top with biscoff biscuits and melted spread. ...
While this recipe is a bit of a faff, the end result makes it worth it. Ingredients Cauliflower head 150g plain flour 300ml plant milk 2 tsp garlic powder 1 tsp onion powder 1 tsp ground cumin 1 tsp paprika Salt and pepper Breadcrumbs Butter Sriracha Method Chop/ break up your cauliflower head into bite-sized pieces. Mix together your flour, milk and herbs and spices. Dip cauliflower pieces into mix. Coat in breadcrumbs. Bake for 20 minutes at 180 degrees. Melt your butter and mix it with sriracha. Remove cauliflower from oven and pour over your hot sauce. Bake again for another 20 minutes. ...
This umami ragu is flat out one of the best things I have ever eaten; that’s not something to be taken lightly. Ingredients 2 carrots 2 onions 200g oyster mushrooms 40g dried shiitake mushrooms (or porcini) 4-6 garlic cloves 3 tomatoes 80ml oil 45g miso 30g harissa 3 tbsp tomato paste 4 tbsp soy sauce 2 tsp cumin seeds 120g lentils 65g pearl barley Red wine stock pot 30-35g creamed coconut block 1-2 stock cubes 850ml water ...
Some of the best gosh darn bread you will ever eat. Ingredients 4 cups bread flour 7g packet of instant yeast 2 tsp salt 2 cups (470ml) lukewarm water 4+ tbsp olive oil Flaky sea salt (optional) Fresh rosemary (optional) Olives (optional) Sun dried tomatoes (optional) Method Mix flour, yeast, salt, tomatoes and olives (chop your tomatoes and olives as you wish). Add in the water and mix with a spoon (it will be very wet). Rub the surface well with olive oil. Cover and place in the fridge for at least 12 hours. Make sure you’ve coated it in enough oil so it doesn’t dry out, especially if you’re just using a tea towel. Grease two tins (I use cake tins). Deflate your dough and carefully remove it from the bowl. Split the dough into two, coat with a tbsp of oil each and rest for 3-4 hours. Sprinkle sea salt, rosemary, olives and other additional toppings. Coat with more oil and then use your fingers to dimple the dough (use them all at once and press down). Bake for 25-30 minutes at 200 degrees (fan). Remove from the tins and let cool for 10 minutes. ...
Why the title, you ask? Other than the fact it does not contain any goat, the recipe was taken from good-old-trusty BBC Good Food, and there you will find many reviews saying “excellent recipe, but it isn’t goat curry!”. I don’t know what goat curry is, but this recipe is delicious nonetheless. Ingredients Onion 10 cloves of garlic 100g of ginger 50-100ml oil 2 chillies Handful of curry leaves 3 thyme sprigs 4 tbsp curry powder Can of chopped tomatoes 2 ‘beef’ stock cubes 300ml water 700g ‘meat’ chunks 1/5 tbsp lemon juice Chopped coriander ...