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”
Category Archives: Recipe
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
Looking 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 cans drained) HotContinue reading “Bean Soup”
Creamy Mushroom Pasta
Scrumptious creamy pasta with a zesty salad, quick to cook, serves 2 Drizzle oi oil 2-3 cloves garlic chopped or crushed 10 medium mushrooms quartered Bag of spinach Oatly creme fraiche (or other vegan substitute) Spaghetti Salad leaves Lemon, oil, wholegrain mustard dressing (whisk together in small dish with a fork) Salt and pepper Add,Continue reading “Creamy Mushroom Pasta”
Lentil Soup
A classic lentil soup, accented by the celery and tomato. You can play with different spices and herbs. Makes a batch of 8 portions – perfect for your lunch time protein hit, and freezes well Bag of lentils (500g) Onion 1 finely chopped Carrots 2-3 diced Celery – 1 bunch diced Potatoes x 3 mediumContinue reading “Lentil Soup”
Seafood and Eat It Pasta
Indulgent seafood pasta in the spirit of some non vegan dishes I enjoyed when I ate fish, but this is minus any animal products. It can be made with your choice of pasta and is surprisingly quick and easy for something that tastes so rich (serves 4) 2 – 3 cloves garlic chopped finely 1Continue reading “Seafood and Eat It Pasta”
Lentil and potato pot
For those days when you just want a simple thick nourishing soup, this one is easy to eat with melt in the mouth potato, and lentils smooth, thick curry laced with spices and herbs, beans for extra protein, and greens for iron. Serve in a bowl, suitable for all ages, serves 4-6 dice red skinContinue reading “Lentil and potato pot”
Asparagus and black beans dressed in lemon, with olive, watercress and blueberry salad
Bursting with flavour this makes a light, nutrient dense dinner, serves 2-3 Potatoes (3 medium, cubed, skins on) Black beans (one can, cooked and drained) Asparagus (one bunch cut into 2 inch batons) Paprika 1-2 tsp Bay leaves Salt and pepper Lemon and mustard dressing (use a fork to whisk lemon juice with wholegrain mustardContinue reading “Asparagus and black beans dressed in lemon, with olive, watercress and blueberry salad”
Sarasvati Flow 