Made with mushrooms, black beans and watercress, these wraps are full of flavour and healthy too. The hoisin sauce complements the nut butter in a classic Asian combo brought to life by the peppery watercress and earthy tarragon. Ingredients are per person so make as much or as little as you need! shredded cabbage 90gContinue reading “Hoisin Vegan Wraps”
Category Archives: Recipe
Roasted Squash and Crispy Kale Pasta
The taste of summer, with squash, courgette, kale and cannellini beans all fresh from the garden. This seasonal dish has highs of roasted squash and crispy kale with undertones of earthy beans and green salad. The creaminess of the vegan cream cheese make its even more moreish. Serves 4. 750g squash 500g courgette drizzle syrupContinue reading “Roasted Squash and Crispy Kale Pasta”
Bonanzical Bolognese
Once again I’m opting out of simple, and instead going for a bonanza of ingredients, hopefully you will have some of them already in the cupboard. A rich bolognese sauce with plenty of veg to keep you helathy: protein in the soya and beans, iron in the spinach, vitamin C in the tomatoes. One yummyContinue reading “Bonanzical Bolognese”
Triple Green Stir Fry
I usually enjoy super simple recipes but today I’m going all out for this oriental treat. Triple green stir fry with the base aroma of toasted sesame, I could be in China! Get you calcium fix for the day, plenty of iron too. Serves 4 Toasted sesame oil – 2-3 tbsps Bunch of spring onionsContinue reading “Triple Green Stir Fry”
Cashew Nut Curry
This creamy recipe made with lots of greens can be made mild or spicy depending on your preference. I personally enjoy mild food, and this curry makes for light comfort food, easy to munch with rice or couscous. Serve with leafy green for an extra vitamin boost. Drizzle of oil Fennel sliced Broccoli (small) choppedContinue reading “Cashew Nut Curry”
Vegan Yorkshire Puddings
A super simple recipe, just needs a hot hot oven! Makes 12 puddings 200g self raising flour 1/2 teaspoon baking powder 50ml water 150ml soya milk 12 drizzles of oil Blend the flour, baking powder, water and milk to create a batter. Pour into a jug, cover and out in fridge for 1 hour. PreContinue reading “Vegan Yorkshire Puddings”
Veg Bolognese
Simple and easy, this nutritious dish brings some of my favourite flavours together: black beans, tomato and mushroom. If you don’t like soya mince this recipe uses whole, vegetable ingredients only. The greens ensure you have a portion of iron and the black beans up the protein content. It takes an hour on the hobContinue reading “Veg Bolognese”
I Can’t Believe It’s Not Chicken Stew
Since turning vegan, there is one thing I have missed up until now: my Dad’s chicken casserole. I finally decided to take the recipe and replace the chicken with ‘This Isn’t Chicken’ chicken. At 22% protein it is a fantastic meat replacement, and the recipe including all natural ingredients fits in with my whole foodsContinue reading “I Can’t Believe It’s Not Chicken Stew”
Seitan Bourguignon
I wish there was a catchier name for this delicious dish, but good for Halloween! If you want to impress someone with just how satisfying and rich vegan cuisine can be, this could be the recipe you’ve been looking for. Made in exactly the same way as the beef classic, seitan bourguignon, uses seitan marinatedContinue reading “Seitan Bourguignon”
Bean Soup
On the search for a low calorie, high nutrition soup, I designed this beauty, which is high in calcium, iron and protein. Prep time: 1hr, serves 6. Onion (large) garlic chopped (4 cloves) Celery chopped (6 sticks Mixed herbs, bay leaf (3 teaspoons) Tinned tomatoes (2 cans) Kale chopped (200g bag) Butter beans (2 cansContinue reading “Bean Soup”
Sarasvati Flow 