Cauliflower Kale and Lentil Gratin

This is the ultimate comfort food. Cheesy, warm and super tasty. The topping makes the dish 10x better!

Ingredients

1 large head of cauliflower
2 cups chopped cavalo nero
400g tin beluga lentils
1 cup shredded vegan cheese
1/2 cup vegan parmesan
Fresh parsley

Cream sauce:
1/4 cup vegan butter
1-2 cloves garlic
4 tablespoons flour, regular or gluten-free
3 cups unsweetened soy milk
1-2 tsp dijon mustard
1.5 teaspoons salt
2 teaspoon fresh thyme, chopped
1/4 teaspoon nutmeg
Black pepper

Method

1. Preheat an oven to 375 F/190 C/gas mark 5.
2. Butter a large baking dish and set it aside. Cut the cauliflower into florets and steam for 10-12 minutes until slightly tender. Rinse in cold water, drain, and arrange in the baking dish.
3. Drain and rinse beluga lentils, chop kale into small pieces, add to the baking dish and stir together with the cauliflower.
4. Peel and mince garlic.
5. In a large saucepan, melt butter on medium heat and sauté garlic for 2-3 minutes. Whisk in the flour until it becomes a smooth paste, then add the soy milk, about 1/2 cup at a time, whisking throughout. Continue whisking until the sauce is completely smooth and has started to thicken.
6. Remove sauce from heat and whisk in dijon mustard, salt, thyme, and nutmeg. Season with black pepper, to taste.
7. Pour most of the Béchamel sauce over the cauliflower, kale, and lentils, and gently stir together until the veg is well coated in sauce. Add the rest of the sauce on top and bake, uncovered, for 15 minutes.
8. Stir together shredded vegan cheese and vegan parmesan. Sprinkle evenly on top of the gratin and bake for 15-20 minutes more, until golden brown and crispy on top.
9. Garnish with chopped fresh parsley, thyme leaves, and a generous sprinkle of black pepper.

March 27, 2024 by VEGAN RECIPES 0

Cottage Pie with Leek and Cauliflower Cheese

This cottage pie looks absolutely delicious and comforting!

Ingredients

1 tsp olive oil
2 carrots, finely diced
1 red onion, finely diced
1 red pepper, finely chopped
350g mushrooms , finely chopped
3 cloves garlic, minced
2 tbsp tomato purée + 100ml water
1 tsp tamari (sub for soy sauce or Worcestershire sauce)
1 tsp dried sage
1 tsp dried thyme

Leek & Cauliflower cheese topping:
1 small head cauliflower, into florets
1 leek, diced
2 tbsp vegan butter
200ml oat/ almond milk
100g vegan grated cheese
1 heaped tbsp corn flour

Method

Start by finely chopping all of the base ingredients and adding to a pan with olive oil, fry on a medium heat for around 5 minutes

Meanwhile get a pot of water onto boil, add the cauliflower florets and leeks and allow to bubble for around 5 minutes

In the main pan, after 5 minutes of frying add the tomato purée and water, dried herbs and tamari and leave to simmer for 5 minutes

Drain the water from the cauliflower and leeks, leaving them in the colander, then add the other ingredients to the pot, heat and stir to create the ‘cheese’ sauce, add the cauliflower and leek back in stir through

Preheat the oven to 180°C, pour the pan full of veggies to a baking dish, then pour the cauliflower and leek cheese topping on top, bake in the oven for around 30 minutes

Serve with steamed greens and enjoy

March 27, 2024 by VEGAN RECIPES 0

BBQ Pulled Tofu Bowl

BBQ Pulled Tofu Bowl with Roasted Potato Wedges and Herby Corn. Not liking jackfruit? Or having trouble where to find it? How about using tofu instead!⁣ 

Ingredients

⁣The pulled tofu⁣

⁣1-2 tbsp salted vegan butter⁣
⁣1 block extra firm tofu, pressed & grated⁣
⁣250g sliced mushrooms ⁣
⁣3 tbsp tamari⁣
⁣4 tbsp ketchup⁣
⁣3 tbsp maple syrup ⁣
⁣1 tsp dijon⁣
⁣1 tsp apple cider vinegar⁣
⁣1 tsp liquid smoke (optional) ⁣
⁣1 tsp garlic powder⁣
⁣1/2 tsp chili powder ⁣
⁣a pinch salt + pepper⁣

⁣In a frying pan over medium heat, melt vegan butter. Cook tofu first for a few minutes, until golden. Add mushrooms and cook until moisture evaporates. Season with salt and pepper. ⁣
⁣⁣
⁣In a small bowl, combine remaining ingredients. Pour over tofu and mushrooms and stir to coat. ⁣

The corn:⁣

320g peaches & cream corn, frozen⁣
⁣2 tbsp salted vegan butter ⁣
⁣30g chimichurri⁣
⁣salt, to taste⁣

In a frying pan, melt vegan butter. Add corn and cook for a few minutes until heated through. Season and stir in chimichurri. ⁣
⁣⁣
⁣The potato wedges:⁣
⁣4-6 medium potatoes, sliced into wedges⁣
⁣2 tbsp extra virgin olive oil⁣
⁣a pinch of salt + pepper⁣
⁣⁣
⁣Preheat oven to 400. Toss potato wedges in oil, salt and pepper. ⁣
⁣⁣
⁣Place on a baking tray lined with a silicone mat. Roast for 25 minutes, flip and roast for an additional 10-15 minutes. Should be fork tender, golden and crispy. ⁣
⁣⁣
⁣Divide potato wedges, BBQ pulled tofu and herby corn into 4 bowls. Enjoy!⁣
⁣⁣
⁣Serves 4⁣

March 27, 2024 by VEGAN RECIPES 0

One-Pot Mushroom Soup

Warm your soul with a bowl of One-Pot Mushroom Soup combined earthy mushrooms, tender beans, and zesty Italian seasonings. Ideal for a quick and satisfying meal.

Ingredients

16 oz baby bella mushrooms
12 sun-dried tomatoes in oil
2 large handful of fresh baby spinach
1 can cannellini beans, rinsed
1 medium sweet onion
3 garlic cloves
1 heaping tbsp vegan butter
2 tbsp all purpose flour
1 tbsp Italian seasoning
3 cups unsweetened oat milk
1 tbsp white wine vinegar
Salt and black pepper to taste

Method:

Clean mushrooms and cut them in half or quarters depending on their size.
Finely dice onion, mince garlic, and thinly slice sun-dried tomatoes.
Melt vegan butter in a deep pan or Dutch oven, and sauté onions over medium heat for a few minutes until translucent.
Add mushrooms, garlic and sun-dried tomatoes.
Sauté everything for 8-10 minutes until mushrooms have cooked down.
Add all-purpose flour and keep stirring for 1-2 more minutes.
Then add oat milk, white beans, white wine vinegar, herbs, salt and pepper,
Bring everything to a boil, and simmer for 10 minutes.
Lastly add spinach, fresh herbs if using, and season to taste with more salt and black pepper.
Drizzle with some of the tomato oil before serving and enjoy!

March 27, 2024 by VEGAN RECIPES 0

Vegan Carrot Cake

Vegan Carrot Cake is a delicious and flavorful treat for dessert lovers. Filled with natural sweetness from carrots, your taste buds will thank you. Gather your ingredients, follow our simple instructions given below and enjoy the taste of this delectable vegan carrot cake.

Ingredients:

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 1/2 cups granulated sugar
1 tsp vanilla extract
1/4 cup unsweetened almond milk
2 cups grated carrots
1/2 cup chopped walnuts (optional)


For the vegan cream cheese frosting:

1/2 cup vegan butter, softened
8 oz vegan cream cheese, softened
3 cups powdered sugar
1 tsp vanilla extract


Instructions:

Preheat the oven to 350°F (180°C) and grease a 9-inch cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

In a separate large bowl, whisk together the oil, applesauce, sugar, vanilla extract, and almond milk until smooth.

Add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the grated carrots and chopped walnuts (if using).

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

While the cake is baking, make the vegan cream cheese frosting. In a large bowl, beat the vegan butter and vegan cream cheese together until smooth.

Add the powdered sugar and vanilla extract and beat until creamy.

Once the cake has cooled, spread the frosting on top of the cake.

Serve and enjoy!

Note: You can also make this recipe into cupcakes by dividing the batter among 12 muffin cups and baking for 18-20 minutes 

September 6, 2023 by VEGAN RECIPES 0

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June 17, 2023 by COOKBOOKS 0

Chickpea Paprikash with Buttery Parsley Noodles 

Another gorgeous meal that is on top of our must-try list! 

Ingredients.

1/2 lb. pasta
2 tbsp vegan butter, divided
3 tbsp finely chopped fresh parsley
1 cup finely chopped onion
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp tomato paste
1 tsp garlic powder
2 tbsp sweet paprika
2 15 oz. cans chickpeas, drained and rinsed
1 tbsp all-purpose flour
1 cup vegetable broth
2 cups crushed tomatoes
1/2 cup vegan sour cream
1/8 to 1/4 tsp red chili flakes (optional)

Method.

Cook pasta according to package directions for al dente in salted water (2 tbsp kosher salt), then drain.

Transfer pasta to large mixing bowl, add 1 tbsp butter & fresh parsley. Remove water from pan. Over medium heat, add onions, oil, remaining butter, salt & pepper to pan.

Stir, cook on medium low heat for 5 min. Add tomato paste & garlic powder.

Stir, cook 3 min. Stir in paprika & chickpeas. Then stir in the flour. Stir in vegetable broth foll owed by crushed tomatoes, sour cream & optional red chili flakes. Stir well to incorporate. Bring to gentle simmer, cook for 4-5 min, careful not to boil. Add pasta and serve.

April 19, 2023 by VEGAN RECIPES 0

Sweet Potato, Red Pepper & Red Lentil Soup

Ingredients.

  • 300g sweet potato, diced⁣
  • 3 garlic cloves, sliced⁣
  • 1 onion, diced⁣
  • 2 red peppers, diced⁣
  • 4 large plum/vine tomatoes, diced⁣
  • 70g lentils⁣
  • ½ tbsp basil⁣
  • 1 tsp oregano⁣
  • ¼ or ½ tsp cayenne pepper (depending on how much heat you like)⁣

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Method.

1. Heat 1 tbsp of olive oil in a saucepan and fry the garlic and onion on a low heat until softened. Season with a little salt and black pepper.⁣

⁣

2. Add the red pepper and tomatoes and fry on a medium heat until softened, around 5 mins, stirring frequently.⁣

⁣

3. Add the basil, oregano and cayenne and cook for 1 minute.⁣

⁣

4. Add sweet potato, red lentils and 1.5 litres of vegetable stock. Bring to the boil then reduce to a simmer for 30 minutes.⁣

⁣

5. Remove the pan from the heat and use a hand blender to blend until smooth

⁣

To make the croutons:⁣

Chop bread into cubes then fry in olive oil and salt & pepper until crispy. Enjoy.

January 29, 2023 by VEGAN RECIPES 0

Air Fried carrot ‘bacon’

Ingredients

  • 1 tablespoon maple syrup
  • 2 tablespoon soy sauce
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 medium carrots
  • cooking spray

Instructions

1. Make marinade by combining maple syrup, soy sauce and spices together in a small bowl

2. Use a mandolin or a vegetable peeler to cut carrots into long thin strips.

3. Place carrot strips into a container and pour over marinade. Leave to marinade for 15 minutes.

4. Preheat air fryer to 380 degrees F, air fryer setting, and spray basket with cooking oil.

5. Place carrot strips in a single layer and cook for 3 minutes, then flip over and cook for another 2 minutes or until crispy. Repeat with remaining carrot strips.

Plate, serve, and enjoy!

January 14, 2023 by VEGAN RECIPES 0

VEGAN MUSHROOM STROGANOFF

Ingredients:

  • 1 onion diced
  • 2-3 garlic cloves minced
  • 1 tbsp vegetable oil
  • 11 oz fresh mushrooms sliced
  • 4 tbsp white wine (optional)
  • 1 tbsp tamari or soy sauce
  • 3/4 cup vegetable broth or water
  • 3/4 cup plant-based milk or cream
  • 2 tbsp cornstarch
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • A pinch of red pepper flakes
  • Salt & black pepper to taste
  • 1 tbsp nutritional yeast flakes (optional)
  • Fresh thyme leaves and/or parsley (and/or tarragon) chopped
  • Serve with brown rice or pasta of choice
  • US Customary – Metric

Instructions:

1. Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.

2. Now add the mushrooms and fry over medium heat for about 5 minutes.

3. Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture. I love adding nutritional yeast flakes as well but that’s optional! Bring to a boil.

4. Add cornstarch to the plant-based milk or cream (I used canned coconut milk, however, almond milk, oat milk/cream or soy milk/cream is fine too) and stir to dissolve.

5. Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.

6. Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice! This creamy mushroom sauce also tastes great over mashed potatoes! Enjoy!

December 23, 2022 by VEGAN RECIPES 0