Tomato Soup
This recipe is a vegan and simpler dupe of the popular New York Times Tomato Soup recipe that has been circulating the internet and it tastes just as good!!
Ingredients
2 tbsp olive oil
2 onions, chopped
1 tsp celery salt
1 tbsp salt
1 tsp pepper
4 cans tomatoes
1 cup vegetable stock
3 tbsp sugar
2 tbsp maple syrup
3/4 cup soy milk
Method
Fry onion in olive oil until soft, about 20 minutes on low-medium heat.
Add all other ingredients except soy milk and simmer for 30 minutes.
Blitz until smooth, add soy milk and simmer for another 5-10 minutes.
Serve with bread or cheese toasties.
Banana Cake
This vegan banana cake is moist, fluffy, easy and delicious! No one will know it’s vegan!
Ingredients
1/2 cup margarine
3/4 cup caster sugar
3 ripe bananas, bananas
1 tbsp apple cider vinegar
1 tsp vanilla
1/4 cup plant milk
1 tsp baking soda
2 tsp baking powder
1 2/3 cup flour
Icing
1 1/2 cup icing sugar
2 tbsp cocoa powder
2 tbsp water
Method
Preheat oven to 180 degrees Celsius.
Beat butter and sugar until combined then add mashed bananas, vinegar, vanilla and milk. Mix to combine.
In a separate bowl mix together flour, baking soda and baking powder. Then add to wet ingredients. Fold mixture until just combined. Transfer to a lined cake tin and bake for 30-40 minutes until knife comes out clean.
Leave to cool then mix together the icing ingredients and ice the cake.
Chocolate Chip Cookies
It's taken me soo long to come up with the perfect vegan cookie recipe and I feel like I've finally got it! These are perfectly chewy, soft & delicious.
Ingredients
185g vegan butter, melted (I used Naturli vegan block. This is the best butter for cookies)
1 cup brown sugar
1/4 cup caster sugar
2 flax eggs
1 tsp vanilla
1 3/4 cup flour
3/4 tsp baking soda
1 tsp salt
1 cup chocolate chips plus more for topping the cookies
Flaky salt for sprinkling over the cookies
Method
Mix together melted butter, sugars and vanilla then add flax eggs and mix. In a separate bowl, combine flour, baking soda and salt then add into wet mixture and mix until combined.
Add chocolate chips and stir through. Place dough in fridge for 30 minutes to an hour.
Preheat oven to 180 degrees. Roll cookie dough into about 14 balls. Place 2-3 more chocolate chips on the top of each of them then place in the oven for 10-15 minutes until golden on top. You may need to do two trays, you can keep one tray in the fridge until ready to be baked.
Once baked, sprinkle with flaky sea salt for the perfect taste 🤤 Enjoy!!
Vegan Lasagne
My boyfriend said this was one of the best lasagnes he’s ever tried. This recipe is really easy and will definitely become a regular in our household!
For this recipe I used Birdseye Au plant-based mince, but you can use any of your favourite vegan mince or swap it out for 2 x cans of lentils.
Ingredients:
Bolognese
1 onion, diced
4 cloves garlic, crushed
1 pack plant based mince
1 plant based “beef” stock cube
2 cans chopped tomatoes
1/4 cup tomato paste
2 tbsp balsamic vinegar
Salt & pepper to taste
Bechamel
3 tbsp vegan butter/margarine
2 tbsp flour
2 cups plant based milk
1 tsp onion powder
1/2 cup nutritional yeast
Salt & pepper to taste
Other Ingredients
Lasagne Sheets
Optional: grated vegan cheese
Method:
Preheat the oven to 180 degrees Celsius.
Heat a large fry pan with some olive oil and fry onion and garlic until soft and fragrant. Add plant based mince and fry for 5-10 minutes (depending on if frozen or not). Add the vegan beef stock cube and mix into he mince. Add canned tomatoes, tomato paste, balsamic vinegar to the fry pan and mix to combine. Then season to taste with salt & pepper. Simmer on low heat for 10-15 minutes. Taste and season again if necessary.
Meanwhile, make the béchamel by melting the butter in a saucepan. Add the flour and whisk into the butter. Add plant milk and continue whisking until it begins to thicken. Add nutritional yeast, onion powder and salt & pepper then keep whisking until everything is combined and its nice and thick.
Assemble the lasagne like below:
Thin layer of béchamel on the base
Lasagne sheets
1/3 bolognese mixture
Lasagne sheets
1/3 bechamel mixture
Lasagne sheets
1/3 bolognese mixture
Lasagne sheets
1/3 bechamel mixture
Lasagne sheets
1/3 bolognese mixture
Lasagne sheets
1/3 bechamel mixture
Grated vegan cheese
Cover with tin foil and cook in the oven for 20 minutes. Remove tin foil and cook for another 20 minutes.
Leave to cool for 5 minutes then slice and enjoy!!!
Vegan Chickpea Gnocchi
Easier than regular gnocchi, higher in protein and just as delicious! (If you like chickpeas).
Ingredients (serves 2)
Gnocchi
1 can chickpeas, drained but NOT RINSED
2 tbsp olive oil
2 tsp onion powder
1 tsp salt
1/3 cup flour
Tomato Sauce
1 onion, diced
2 gloves garlic, crushed
1 can chopped tomatoes
1 handful fresh basil
2 tbsp tomato paste
1 tbsp balsamic vinegar
1 tsp coconut sugar
salt & pepper
Method
For the gnocchi, add chickpeas, olive oil, onion powder and salt to a food processor and process until smooth. Transfer to a bowl and add the flour. Mix to combine then knead until a dough forms. Divide the dough into four and roll out each section into a long log about 2cm thick. Cut into lengths about 3cm wide and set aside while you make the sauce.
For the tomato sauce, fry onion and garlic in a large fry pan until translucent. Add tomatoes, tomato paste, vinegar, basil, sugar, salt & pepper to the fry pan and simmer for 10 minutes.
Boil some water in a pot and add in your gnocchi. As gnocchi rises to the surface of the water, transfer it to the tomato sauce. Mix through and serve into two bowls. Top with some more basil, parsley or cashew parmesan.
Spicy Chorizo Pasta
This spicy chorizo pasta uses no expensive ingredients but instead the chorizo is made out of, you guessed it, tofu!
Ingredients (Tofu Chorizo)
300g tofu
2 tsp smoked paprika
1/2 tsp chilli powder
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
A good pinch of salt & pepper
2 tbsp maple syrup
2 tbsp tomato paste
2 tbsp soy sauce
2 tbsp olive oil
Ingredients (Chorizo Pasta)
1 onion, chopped
2 cloves garlic, crushed
1 batch of tofu chorizo
1 tbsp chopped parsley
2 cups passata sauce or 1 tin chopped tomatoes
2 tbsp tomato paste
3 tbsp nutritional yeast
2 tbsp balsamic vinegar
1-2 tsp chilli flakes
Salt & pepper
3-4 portions of pasta, cooked
Method
For the tofu chorizo, pat the tofu dry, pressing out most of the liquid. Crumble into a bowl and add all the other ingredients to the tofu. Mix thoroughly with your hands until the tofu is fully coated. Line a baking tray or air fryer with baking paper and press the tofu lightly into a thin layer covering the tray. Bake at 200 degrees for 20-25 minutes. Take out after 10 minutes to mix around the tofu then every 5 minutes after that to ensure all the tofu gets cooked evenly.
For the chorizo pasta, fry off onion & garlic then add tofu chorizo and parsley. Add passata, tomato paste, nutritional yeast, balsamic, chilli flakes and simmer for 10 minutes on low to reduce and thicken. Season with salt & pepper. Add cooked pasta to sauce and mix through.
Top with vegan parmesan and parsley if you like and enjoy!!
Sticky Gochujang Tempeh
Turn anyone into a tempeh lover with this ultra tasty recipe!
Ingredients (Serves 4-5)
Tempeh
2 blocks tempeh, broken into chunks
Marinade
2 tbsp olive oil
1/4 cup Gochujang paste
2 tsp rice vinegar
2 tbsp brown sugar
2 tbsp soy sauce
1/4 cup water
Method
Air fry, bake, or fry tempeh chunks for 10-15 minutes until golden brown (bake/airfry at 180 degrees Celsius).
Meanwhile, prepare the marinade by combining all the other ingredients. Add the baked tempeh chunks and marinate overnight or for at least a couple of hours (the longer, the better).
Fry the marinated tempeh in a pan on high for 5 minutes, then simmer for ten minutes.
Serve with rice and your choice of veggies.
Enjoy your flavourful tempeh dish!
Sticky ‘Honey’ & Sesame Tofu
If you want takeaways for dinner but don’t want to spend any money, you have to try this recipe! Serve with veggies and rice or noodles.
Ingredients
2 blocks firm tofu
2 tbsp cornstarch
1 tbsp garlic powder
1 tsp salt
Sauce
1/4 cup rice vinegar
1/4 cup agave
1/4 cup sweet chilli sauce
1 tbsp soy sauce
1/2 tsp sesame oil
1/3 cup water
pinch salt
2 tsp cornflour
spring onions & sesame seeds to top
Method
Press the tofu dry with a paper towel and then break it into bite-sized chunks. In a bowl, coat the tofu chunks with cornflour, garlic powder, and salt. Bake in the oven or air fryer for 15 minutes at 180 degrees Celsius.
While the tofu is baking, whisk together all the sauce ingredients until the cornflour is dissolved.
In a large fry pan, heat about 1 tbsp of olive oil and add the baked tofu chunks. Coat the tofu in the oil, then add the prepared sauce. Stir the sauce until thickened, ensuring all the tofu is well-coated. Simmer for a few more minutes, then serve topped with spring onions and sesame seeds. Enjoy!