Subscribe now

Subscribe today and save over 25%

VL issue 47 print 300dpi

Artichoke Po’ Boys

Vegan Life Recipes

Artichoke Po’ Boys

This vegan take on the traditional New Orleans’ street food sandwich is deeply satisfying and makes for a hearty lunch. Or serve with fries for a an easy dinner. Serves 4   Ingredients For the filling: 280g jar sliced artichokes 240ml (1 cup) plant milk 2 tsp lemon juice 2 tsp pickle juice or caper…

Read More

Gluten-Free Garlic Naan Bread

Try making these naan breads to serve with our recipe for Tandoori Tofu with Coriander and Mint Raita Makes 4 large or 6 small Naan Breads Ingredients 180ml (3/4 cup ) warm water 1 tsp active yeast 1 tsp caster sugar 250g (2 cups) plain gluten-free flour 1 tsp xanthan gum 1 tsp baking powder ½…

Read More

Tandoori Tofu with Coriander and Mint Raita

This Indian classic is actually very easy to make at home. Prepare the marinade in advance and leave overnight for a speedy next–day supper. Try making our recipe for Gluten-Free Garlic Naan Bread to serve with this dish.  Serves 4 Ingredients 1 block tofu, drained and well pressed For the tandoori paste: Seeds of 5 cardamom pods…

Read More

Mexican Gorditas with a Pico de Gallo salsa

This comforting Mexican fast food dish is hearty and filling. The light and spicy salsa gives it a fresh twist and it is surprisingly easy to make, as well as being gluten-free. The fillings can be prepared in advance, leaving you to get on with the cooking. Serves: 4-6 Ingredients For the Pico de Gallo…

Read More

Beer Battered Tofish and Chips

This vegan take on a seaside takeaway favourite makes the perfect weekend dinner or even if you fancy a mid week treat. Serves 4 Ingredients 400g extra firm tofu, drained and lightly pressed  1 large sheet nori 50g (1/2 cup) cornflour 50g (1/2 cup) plain flour 1 tsp bicarbonate of soda ¼ tsp turmeric 150ml…

Read More

Lavender and Earl Grey Scones

These light and fluffy scones have the delicate, perfume tones of lavender and Earl Grey and are perfect for an elegant afternoon tea. Makes 8-10 Ingredients 180ml (3/4 cup) unsweetened soya milk 2-3 earl grey teabags 400g (3 generous cups) self-raising flour 1 tsp bicarbonate of soda 100g (scant ½ cup) vegan spread 40g (scant…

Read More

Chickpea Crackers with a Pea Houmous Dip

Makes 24 crackers (approx) Ingredients For the crackers 180g (2 cups) chickpea/gram flour 2 tbsp extra virgin olive oil, plus more for brushing 1 tsp baking powder 1 tsp sea salt 80ml (1/3 cup) + 1-2 tbsp warm water, plus more if needed Za’atar spice (see recipe below) Sea salt and pepper for garnishing For…

Read More

Pea and Sun-Dried tomato Pesto Pasta

Serves 2 Ingredients For the pesto 30g (½ cups) basil 10g (1/4 cup) parsley 30g (1/4 cup) sun-dried tomatoes, chopped 3 cloves garlic 2 tbsp lemon juice 4 tbsp (1/4 cup) nutritional yeast 90ml olive oil Salt and pepper, to taste For the pasta 250g pasta (or gluten free pasta) 150g (1 cup) frozen peas,…

Read More

Creamy Fishless Pie

Serves 4-6 Ingredients For the mash: 1kg floury potatoes, peeled and cubed 2 tsp sea salt 2 tbsp non-dairy butter 3 tbsp nutritional yeast 120ml (1/2 cup) unsweetened soya milk 2 tbsp fresh parsley, chopped Sea salt and black pepper, to taste For the filling: 1 tbsp mild flavoured oil 1 large onion, peeled and…

Read More

Apricot and Almond Pop Tart

 Makes 6-8 Ingredients 300g (2½ cups) plain flour, sifted 2 tbsp caster sugar ½ tsp sea salt flakes 225g (1 cup) non-dairy butter, cut into small chunks A few drops natural almond extract 140ml (1/2 cup) cold water 330g (1 cup) apricot jam, homemade or store bought To decorate: 125g (1 cup) icing sugar 2…

Read More

Ken Hom’s Sichuan Dan Dan Noodles

“This vegan-friendly version of the popular Sichuan traditional ‘dan-dan noodles’, is meatless and is lighter than the original. Use your imagination with any of your favourite vegetables like courgette or carrots, or even cucumber. It is the sauces that gives this noodle dish its full bite of chillies, garlic and other seasonings without the heaviness. These…

Read More

Ken Hom’s Braised Spicy Aubergines

“Aubergines are one of my favourite vegetables. I love their colour, taste and texture. Their subtle flavour is receptive to a good zesty sauce, such as this one from Western China. It’s worth trying to get the small, long thin Chinese aubergines for their sweet taste. However, this recipe also works perfectly well with the large European variety. The Chinese…

Read More

Join the Vegan Life Newsletter

We will keep you updated with the latest vegan news and interesting items.