Vegan Life Recipes Archives | Vegan Life Magazine

3 Ways to Use up your leftover Halloween Pumpkins Christelle Terzian shares her ideas and recipes for leftover Halloween pumpkins According to UK polls, more than half of the island’s 24 million Jack-O-Lanterns will be added to the landfill. According to this poll, about three in five people throw away pumpkin innards because they…

Vegan Nachos Sit back and relax in front of the television as the dark nights roll-in with a plate of delicious Vegan Nachos topped with spicy jalapenos and melty EPIC Mature Cheddar Flavour cheese FOR THE NACHOS 1 Pack of vegan tortilla chips Fresh coriander Fresh jalapenos peppers, chopped FOR THE CHEESE SAUCE 1 pack…

GO GREEN Vegan Matcha Cookies with White Chocolate Chunks These Vegan matcha cookies are the perfect way to celebrate World vegan Day. Gooey and moist and only made with 8 simple ingredients. These matcha cookies are truly an easy and delicious vegan cookie recipe. Servings 4 Calories 300 kcal • 10 g cornflour • 75…

Toffee Apple Flapjacks Nothing screams autumn more than toffee apples and the warming spice of cinnamon, these Toffee Apple flapjacks will promise to create those Bonfire night aromas right in your own kitchen! They are super easy to make and perfect for an on the go snack or quick breakfast. Vegan, full of fibre and…

Halloween Chocolate Cupcakes Wanting an easy and delicious treat to enjoy at home this Halloween, these vegan double chocolate cupcakes will definitely not disappoint. They are a chocolate lovers dream come true with extra fluffy sponge and rich chocolate icing. Oh and don’t forget the cheeky high protein serving, making them truly out of this…

Vegan chocolate flapjack recipe This recipe is to make delicious vegan chocolate flapjacks that are indulgent but also have a healthy hit of protein, vitamins and minerals, thanks to the inclusion of our Nasty Vegan Super Shake. Give it a go and let us know how your creations turn out! Makes 16 450g oats 250g…

Creamy Pasta A delicious Creamy Pasta that is too good to share for the ultimate night in 1 pack Violife Creamy Original (£2.50 RSP, available at Asda, Morrisons, Waitrose & Ocado) 500g linguini 10 cherry tomatoes, cut in half 1 clove of garlic, cut in slices 100 ml vegetable stock Fresh basil and thyme…

Delicious Butternut Dahl This delicious Butternut Dahl is great to feed multiple people. A perfect autumnal warmer with affordable ingredients. 1 butternut squash peeled and chopped into chunks 1 tbsp vegetable oil 1 tsp garam marsala 1 tsp cumin seeds 45g Flora Dairy Free 1 finely chopped small onion 2 crushed garlic cloves 1…

Aubergine madras It’s National Curry Week (7th -13th October 2020), so we want to share this gorgeous Aubergine madras with you from Brett Cobley – a chef, vegan entrepreneur and author of the bestselling cookbook ‘What Vegans Eat’ (Brett’s next cookbook comes out in early 2021). Aubergine madras Serves 2 1 ripe aubergine chopped into…

DabbaDrop House Dal DabbaDrop is proud to be London’s first plastic and emissions-free takeaway. Founded by two neighborhood friends, Anshu Ahuja and Renee Williams, DabbaDrop’s meals are delivered in Mumbai’s famous reusable stainless-steel tiffin boxes (known as a dabba), with sides packaged in compostable pots and paper bags meaning all deliveries are single-use plastic free.…

Squash madras It’s National Curry Week (7th -13th October 2020), so we want to share this gorgeous Squash madras with you from Brett Cobley – a chef, vegan entrepreneur and author of the bestselling cookbook ‘What Vegans Eat’ (Brett’s next cookbook comes out in early 2021). SERVES 4 Drizzle of vegetable oil 1⁄2 butternut squash,…

Dabbadrop Aubergine, okra and Tomato Curry (aka chettinad kara kuzhambu) Honouring the nation’s favourite cuisine, National Curry Week runs 7th-12th October and DabbaDrop have put together some easy recipes. DabbaDrop is a sustainable takeaway service that delivers a weekly-changing set menu of plant-based curries direct to doors, weekly or fortnightly. Taking things back to basics,…