MAPLE CARAMELISED BANANA OATS⁠

Vegan + plant based⁠ and Refined sugar free⁠!!
⁠
Sweet, jammy, caramelised bananas…so drool-worthy! Incredibly good, especially on creamy oats⁠.⁠ If you love fried bananas but prefer to opt for unrefined sugars, then this is the recipe for you!


Maple is a great vegan alternative to other unrefined sweeteners And maple is usually a lot more accessible to buy at the supermarket than other options.⁠ Win Win!


⁠Drizzled with lashings of creamy peanut-butter and served on a bowlful of dreamy vanilla oats. You’ll practically float out of bed knowing you’ve got this for breakfast!⁠


⁠Ingredients:

  • Serves 4⁠
  • CARAMELISED BANANAS ⁠
  • 4 bananas, halved⁠
  • 2 tbsp maple
  • 2 tsp coconut oil
  • OATS:
  • 1.5 cups jumbo oats
  • 2 cups almond milk
  • 1/2 tsp vanilla extract
  • 2 tbsp peanut butter

METHOD⁠:

1. Add oats, almond milk and vanilla to a bowl. Stir to combine and allow to rest for 10 minutes.⁠

2. Heat coconut oil in a frying pan or dutch oven. Drizzle bananas in maple and place in the pan, sliced side down. Cook for 1-2 mins and carefully flip over using a spatula. Cook for 30 secs – 1 min.⁠

3. Add oats to a bowl and top with caramelised bananas, the leftover coconut maple oil and a good drizzle of peanut butter.

May 11, 2024 by VEGAN RECIPES 0

Crispy chickpea Caesar salad

Crispy chickpeas are one of my favourite things to make; they’re delicious as a snack, on toast, or in a salad. This vegan caeser salad is delicious, easy to make. I love a fresh, flavorful crouton for the crunch. (Perfect for leftover bread)

Served with a tasty tahini dressing. Check the 3 step recipe below:

Ingredients:

  • Crispy chickpeas:
  • 1 can of chickpeas
  • Drizzle of olive oil 
  • spices – 3/4 tsp of: salt pepper garlic powder, onion powder, smoked paprika pul beber, harissa powder.
  • Mix well and airfryer for 10 minutes on 190c, turn half way.
  • Tahini dressing:
  • In a jug, mix:
  • 1/2 cup tahini
  • 1/4 cup water.
  • 1/2 lemon juice
  • 1.5 tsp of Dijon mustard
  • 1/2 tsp of salt & pepper.
  • 1 minced garlic.

Add all ingredients and whisk, add more water if it’s too thick. Apply generously and this keeps in the fridge too.

  • Spicy croutons:
  • Tear up old bread/ciabatta etc.
  • 3 tbsp of olive oil
  • Spices: 1/2 tsp of salt, pepper, paprika, garlic powder, parsley.
  • Mix well and gently toast in a hot fry pan until brown and crispy. (will keep for a while in an air stored jar)

Method:


1. 1 romaine lettuce roughly chopped with mini gem lettuce.
2. Add crispy chickpeas, croutons, optional vegan parmesan and generously dress with tahini sauce.

May 11, 2024 by VEGAN RECIPES 0

Vegan Roasted Potato Salad

​Fragrant, creamy and super tasty. This is how potato salad should be! 😍

​Ingredients
2-3 pounds Yukon gold potatoes, cubed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped celery
1 tablespoon sweet relish
1 green onion, chopped

Creamy Garlic Herb Sauce
1/2 cup vegan mayonnaise
1 tsp lemon juice
3 garlic cloves, minced
1 tsp dried dill
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp smoked paprika (Can also use paprika)
1 Tbsp apple cider vinegar
1 tsp maple syrup
​
Instructions:


Preheat oven to 400 F and line a baking sheet with parchment paper. Add cubed potatoes (skin on or off) to baking sheet and drizzle with olive oil and season with salt + black pepper. Toss everything to coat potatoes. Bake for 30-35 minutes or until potatoes are golden and tender once tested with a knife.


Make the garlic herb sauce. In a bowl, add together all ingredients, whisking until smooth and combined. Adjust taste and seasonings based on preference.


Remove potatoes from the oven and let cool for 10-15 minutes. Once cooled, add Garlic Herb sauce and toss everything together until potatoes are fully coated. Add in the chopped celery, sweet relish, and green onions, tossing everything together again. Serve immediately or store tightly sealed in the refrigerator until ready to serve.

May 11, 2024 by VEGAN RECIPES 0

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