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Creamy Mushroom Carbonara
This carbonara is super easy to make and is so creamy and filling. By using silken tofu it reduces the fat content of the dish but retains the flavour – an all round crowd pleaser. Serves 3-4 Ingredients 300g spaghetti, dried (use GF if you want) Sea salt, to taste For the carbonara sauce 300g…
Read MorePlant-based pop-ups join forces to create ‘Palestinian dumplings’
Starting from Friday 5th April, vegan Palestinian pop-up What the Fattoush? and vegan Chinese pop-up Phung Kay are coming together to present the culinary adventurous with ‘Palestinian dumplings’. For one month only, Londoner’s can sample the exclusive dish at What the Fattoush?’s pop-ups. Find them at Hornbeam in Walthamstow between 5-27th April, and in…
Read MoreBBQ Baked Tofu
Serves 2 Ingredients 1 block firm or extra firm tofu 1 bottle Jack Daniel’s® Smooth Original Barbecue Sauce 50g mixed seeds 250g tenderstem broccoli Salt and pepper Method Preheat oven to 180°C/350F/Gas 4 Lay the tofu on paper towels, place a plate on top with a weight on top (two food tins will work), and…
Read MoreSpinach Kofta Korma
Veggie-packed, iron-rich koftas, smothered with a rich and gently spiced, creamy cashew sauce. Serve over rice or with flatbreads for an indulgent but nutritious dinner. Serves 4 Ingredients For the koftas: 200g (1 cup) spinach, washed well ½ cauliflower, broken into florets 2 courgettes, grated 2 cloves garlic, peeled and crushed 100g (1 cup) gram…
Read MoreBanoffee Pie
An easy family favourite that takes no time to make but delivers a perfect sweet and sticky treat. Serves 8 Ingredients 175g (1¾ cups) light digestive biscuits, crushed 75g (1/3 cup) non-dairy spread 185g (generous ½ cup) coconut butterscotch sauce (we used Nature’s Charm) 2 ripe bananas, sliced 2 x 160ml tins coconut cream, refrigerated…
Read MoreSpicy Coconut Marinated Tempeh Skewers With Chilli Sauce
Ingredients For the Tempeh Marinade 140g (5 oz) tempeh (cubed) 1 tsp salt 1 tsp pepper 1 tsp garlic powder 1 tsp paprika 1 tsp chilli flakes 1 tsp sriracha 1⁄2 tsp miso paste 1 tsp sesame oil 2 tsp soy sauce or tamari 1 tsp toasted white sesame seeds 1 tsp chilli paste 120ml…
Read MoreDirty BBQ Burger Patties
These burger patties are super easy to make and are great if you want to make a quick dinner that non-vegans and vegans will both enjoy. Serve your burgers with a simple salad or in true dirty burger fashion with lashings of ketchup or mayo, vegan cheese, tomato and lettuce. Ingredients (Makes about 2-4 patties):…
Read MoreCaesar Salad with Oumph! ‘The Chunk’ Pieces
If you miss the tangy savoury flavour of a delicious Caesar salad, then this is the dish for you. The Caesar sauce is creamy and satisfying and compliments the chargrilled lettuce wonderfully. We’ve added some delicious Oumph! pieces to make this a filling and satisfying meal. Serves 4 a s a side or starter, 2…
Read MoreRoasted Veggies with Lemon Tarragon Trickle
Ingredients Dressing 1 head of garlic 120ml (½ cup) plus 1 tsp extra virgin olive oil Salt • 1∕4 tsp finely grated lemon zest 4 tbsp fresh lemon juice 1 tbsp Dijon mustard, plus extra to taste 2 tsp finely chopped shallot 2 tsp coconut nectar or pure maple syrup 1∕8 tsp freshly ground black…
Read MorePuy Lentil Salad with Roasted Vegetable
Lentil goals: Tangy and moreish, what more can you ask for? Serves 6-8 as a starter Ingredients For the lentil salad 200g (1 cup) puy lentils 1 red onion, very finely diced 80ml (¹∕³ cup) olive oil 80ml (¹∕³ cup) balsamic vinegar 1 red chilli, trimmed and chopped 3 garlic cloves, chopped 2 tbsp dark…
Read MoreApple Pie Overnight Oats
These overnight oats make a fantasticly easy and nutritious breakfast keeping you fuelled for the day ahead. Serves 2 or 3 Ingredients For the Overnight Oats 85g (7/8 cup) gluten-free rolled oats 375ml (12/3 cup) unsweetened almond milk, plus more as needed 1 tbsp pure maple syrup ½-1 tsp ground cinnamon, to taste ½ tsp…
Read MoreMini No-Bake Raspberry Cheesecakes
These irresistible no-bake mini cheesecakes make a really cute dessert. They are easy to make and can be prepared in advance. Makes 10-12 individual desserts (depending on the size of your muffin tin) Ingredients For the crust 100g (¾ cup) pecan nuts 100g (½ cup) medjool dates, pitted (approximately 8) 75g (¾ cup) desiccated coconut…
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