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Baked Sweet Potato Salad with Chilli, Coriander and Tamari

Vegan Life Recipes

Baked Sweet Potato Salad with Chilli, Coriander and Tamari

Preparation time: 5 minutes, plus cooling Cooking time: 40 minutes Total time: 45 minutes, plus cooling Serves: 10 Ingredients 10 small sweet potatoes (about 200g each) 100g unsalted peanuts 4 limes 4 tbsp tamari 4 red chillies, finely chopped Bunch coriander, leaves picked Bunch mint, leaves picked Method Preheat the oven to 200˚C, gas mark 6.…

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Roast Red Cabbage with Parsley Pesto Dressing

  Preparation time:15 minutes Cooking time: 45 minutes Total time: 1 hour Serves: 4 as a side   Ingredients 1.5kg red cabbage, trimmed and sliced into 10 wedges through the core 100ml extra virgin olive oil ½ tsp dried chilli flakes 25g pack flat leaf parsley, roughly chopped 15g whole almonds 1 garlic clove, roughly chopped…

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Nutty Pithivier with Watercress & Pistachio Pesto

An excellent vegetarian or vegan alternative to the Christmas roast that works well with all the trimmings. Preparation time:1 hour, plus chilling Cooking time:1 hour 30 minutes Total time:2 hours 30 minutes, plus chilling Serves: 8-10 Ingredients 2 x 320g sheets puff pastry (use non-dairy pastry if vegan) 200g (about 8) savoy cabbage leaves 250g mixed…

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Snow White Layer Cake

Makes 10-12 servings Ingredients 300g (11/4 cups) plain soy yogurt 200ml (3/4 cup) + 5 tsp neutral vegetable oil 1 tsp apple cider vinegar 270g (1 cup) + 6 tbsp raw cane sugar 75g (3/4 cup) ground almonds (almond flour) 1 tbsp baking powder 1 tsp vanilla powder A few drops almond extract 125ml (1/2…

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Festive Spiced Gingerbread Biscuits

 Makes approx. 25 medium cookies Ingredients 190g (generous ¾ cup) non-dairy butter 2 tbsp blackstrap molasses/ maple syrup 4 tbsp golden syrup 150g (generous ¾ cup) soft, light brown sugar 1 tbsp water 1 tsp ground nutmeg 1 tsp ground cinnamon 3 tsp ground ginger 1 orange, zest only ½ lemon, zest only 1 tsp…

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Festive Egg Nog

Serves 4 Ingredients 625ml (2 1/2 cups) oat milk 200ml (3/4 cup) full fat, tinned coconut milk 50g (1/3 cup) cashews, soaked overnight 1 tsp vanilla bean paste 1 tbsp maple syrup 1 tsp freshly grated nutmeg, plus a little extra to garnish ½ tsp sea salt ½ tsp ground cinnamon 100ml (scant ½ cup)…

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Sweet Potato with Curried Lentils and Pomegranate

Serves 3-4 Ingredients 3-4 sweet potatoes 400g (2 cups) red lentils 940ml (4 cups) water 2cm piece ginger, finely sliced 1 large onion, finely chopped 1 clove garlic, finely sliced ½ tsp cumin seeds 2 large tomatoes, finely sliced ½ tsp turmeric ¼ tsp curry powder 2 handfuls fresh spinach, chopped 1 large carrot, finely…

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BOSH! x Tesco Mushroom Wellington

This December, Vegan Life Magazine were invited to the Tesco’s event Vegmas – a Plant-based Christmas Feast. The event was hosted by vegan chef and Tesco’s very own Director of Plant-Based Innovation and the Wicked Kitchen founder, Derek Sarno.  The cooking duo BOSH! created this delicious mushroom wellington for the occasion so we thought we…

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Chocolate, Hazelnut and Cranberry Christmas Tree

Makes 1 Tree For the Filling: 2 sheets ready rolled, dairy-free puff pastry, at room temperature 200g (scant 1 cup) chocolate hazelnut spread 90g (½ cup) hazelnuts, chopped 90g (½ cup) dried cranberries, chopped Plain flour, for dusting Icing sugar, for dusting Non-dairy milk, for glazing the pastry. Method Preheat oven to 200°C (Gas Mark…

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Sweet Potato Onion Bhajis

Makes 8-10 2 medium sweet potatoes, peeled and grated 1 red onion, peeled and very finely sliced 225g (1 cup) kale, washed and finely shredded 250g (2 cups) chickpea flour 240ml (1 cup) water 1 tsp sea salt 1 tsp black pepper 2 tsp garlic powder 1 tsp fennel seeds 1 tsp ground cumin 1…

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Raw Chinese Cauliflower Rice

Serves 2-4 1 medium cauliflower, leaves and stalk removed 100g (1 cup) chestnut mushrooms, sliced 6 spring onions, trimmed and sliced 1 medium courgette, diced Chopped fresh coriander, to serve Lime wedges, to serve For the dressing: 60ml (¼ cup) tamari 1 clove garlic, peeled and grated 1 inch fresh ginger, peeled and grated 1…

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Pesto Courgetti & Chilli

Serves: 2  Ingredients: 4 courgettes Half a 190g jar Sacla’ Free From Basil Pesto A sprinkle of chilli flakes 100g cherry tomatoes Method: Use a spiraliser & courgettes to create your “courgetti” Boil the courgetti for 20 seconds, drain and stir-in the Pesto Add the cherry tomatoes & serve sprinkled with chilli flakes    

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