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.…
Read MoreRoast 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…
Read MoreNutty 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…
Read MoreSnow 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…
Read MoreFestive 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…
Read MoreFestive 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)…
Read MoreSweet 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…
Read MoreBOSH! 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…
Read MoreChocolate, 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…
Read MoreSweet 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…
Read MoreRaw 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…
Read MorePesto 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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