Vegan Life Recipes
Mango Cheesecake from ‘Raw Cakes’ by Caroline Fibaek
We bring you this recipe for a deliciously sweet raw Mango Cheesecake from ‘Raw Cakes’ by Caroline Fibaek. (serves approx 8-10) Ingredients For the Cake Base 60g (1/2 cup) almonds 85g (1/2 cup) dates, stones removed 2 tbsp coconut oil 1 tsp vanilla powder 50g (1/2 cup) mulberries For the Cheesy Cream 350g…
Read MoreWhite Chocolate Cheesecake from ‘Raw Cakes’ by Caroline Fibaek
We bring you this recipe for a delicious raw White Chocolate Cheesecake with Raspberries from ‘Raw Cakes’ by Caroline Fibaek. (serves approx 8-10) Ingredients For the Cake Base 60g (1/2 cup) Brazil nuts 40g (1/4 cup) dates, stones removed 1 tsp coconut oil 25g (1/3 cup) shredded coconut For the Cheesy Cream 300g…
Read MoreHot Cinnamon Jam Doughnuts
Makes: 15 -18 Ingredients 2 tsp sachet dried yeast 1 tbsp golden caster sugar, plus 60g (1/3 cup) 40g (1/6 cup) vegan butter, melted 1 tsp vanilla extract 400g (4 cups) plain flour, plus extra for dusting ½ tsp baking powder ½ tsp ground cinnamon Light olive oil, for greasing and shallow frying 180g (1/2 cup)…
Read MoreNotella Mignardises
This recipe does not contain any processed sugar, fat or dairy, which makes it the perfect treat! Prep Time: 15 minutes Servings: 8 mignardises Ingredients 150g (1 cup) toasted hazelnuts 100g (½ cup) dried apricots 1 ½ tbsp. cocoa powder Pinch salt 1 tsp. vanilla extract 1 tsp. chocolate extract (optional) Instructions On a baking…
Read MoreThree Delicious Vegan ‘On the Go’ Lunchtime Recipes
We show you how to make lunchtime interesting with these three easy recipes from ‘Vegan on the Go’ by Jérôme Eckmeier and Daniela Lais Baked Sweet Potatoes with Lentil and Avocado Salad and a Grapefruit Dip (makes 1 large or 2 small portions) For the Sweet Potatoes and Salad 2 small sweet potatoes 150g (2…
Read MoreHalloween Pumpkin Cupcakes
Get involved with making some haunting treats with this Halloween recipe for pumpkin cupcakes topped with vegan cream cheese frosting. Makes 12 | Prep time: 10 mins + cooling and icing | Cook time: 15-18 minutes Ingredients For the cupcakes 75g Vegan butter 150g Granulated sugar 150g White flour 170g Pumpkin puree 2 Tsp…
Read MoreHot Dog Mummies
These hot dog mummies made with vegan croissant dough are the perfect finger food for any Halloween party Makes: 12 | Prep time: 15 minutes | Cook time: 15 minutes + 15 minutes Ingredients 6 large vegan hotdogs 1 pack ready made vegan croissant dough Ketchup or mustard, to serve Method Cook…
Read MoreBlack-as-Night Pasta with Kale Pesto and Roasted Squash
Serves 2 Ingredients For the Pasta 100g/3.5oz Orwell Organic Soybean Pasta ¼ small queen squash, peeled and cubed 1tbs olive oil Sea salt and black pepper For the Pesto 200g/7oz kale, steamed for 5 minutes 2 cloves garlic, peeled 1 Tbs pine nuts 4 Tbs fruity olive oil 1 Tbs Nutritional yeast Sea salt and…
Read MoreStrawberry Ghost Halloween Scareberries
Create some adorable and spooky strawberry ghosts with this recipe for Strawberry Ghost Halloween Scareberries from BerryWorld Ingredients 200g vegan white chocolate Approx 20 strawberries 20g dark chocolate Method Line a large baking sheet or tray with lightly oiled baking parchment. Place a glass bowl over a pan of simmering water so that…
Read MoreEasy Vegan Halloween Chocolate Bats
Easy to make, great for getting kids involved, and created only with wholesome ingredients, these vegan chocolate bats pack lots of fibre, healthy fats and protein. They can be made in advance to keep in the fridge for any party or Halloween trick or treat, or as a simple and nutritious grab on the go…
Read MoreDustin Harder’s Salted Coconut Sunflower Fudge
Dustin Harder from YouTube’s ‘The Vegan Roadie’ shares the recipe for his signature dish, salted coconut sunflower fudge Makes 16-20 pieces Ingredients 170g (¾ cup) sunflower seed butter 80ml (1/3 cup) coconut oil 30g (¼ cup) fair trade cocoa 115ml (½ cup) maple syrup Flaked sea salt, to sprinkle Method Gradually mix…
Read MoreEdible Pharmacy – Vegan Lemon Cheesecake Recipe
We tell you how to make a gorgeous vegan lemon cheesecake from The Essential Edible Pharmacy by Sophie Manolas Serves 6-8 This recipe requires soaking overnight, plus a long chilling time. Ingredients For the Crust 225g (1 cup) Medjool dates 1/2 tsp nutmeg 250g (2 cups) walnuts (almonds and macadamias work, too,…
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