Mushroom & Lentil Bolognese

Mushroom & Lentil Bolognese

Rich, flavoursome and really simple, this vegan-twist on the traditional Italian Bolognese is a staple in our household. We absolutely love the richness from the wine and the protein-packed lentils give the recipe a real hearty taste.

Honestly, you’d be surprised just how often we reach for this recipe after a long day at work! Apart from the pasta, you can cook everything in one pan, and we usually throw in some grated vegan cheese when we combine the sauce with the pasta at the end. Have a go and don’t forget to tell us what you think!

Serves 3.

Mushroom & Lentil Bolognese

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Mushroom & Lentil Bolognese
Mushroom & Lentil Bolognese
Servings
3 people
Ingredients
  • oil (for frying)
  • 1 garlic chopped
  • 2 celery chopped
  • 1 white onion chopped
  • 2 carrots chopped
  • 1 tsp thyme chopped
  • 1 tsp rosemary chopped
  • 250 g mushrooms chopped
  • 1/2 cup vegan red wine
  • 1 400ml tin chopped tomatoes
  • 1 tin green lentils
  • 2 bay leaves
  • 1 tbsp tomato puree
  • 1 tsp salt
  • 1 tsp pepper
  • 250 g dry pasta
  • 100 g vegan cheese grated
Servings
3 people
Ingredients
  • oil (for frying)
  • 1 garlic chopped
  • 2 celery chopped
  • 1 white onion chopped
  • 2 carrots chopped
  • 1 tsp thyme chopped
  • 1 tsp rosemary chopped
  • 250 g mushrooms chopped
  • 1/2 cup vegan red wine
  • 1 400ml tin chopped tomatoes
  • 1 tin green lentils
  • 2 bay leaves
  • 1 tbsp tomato puree
  • 1 tsp salt
  • 1 tsp pepper
  • 250 g dry pasta
  • 100 g vegan cheese grated
Mushroom & Lentil Bolognese
Instructions
  1. Heat a small amount of oil in a frying pan. Once the oil is hot, add the garlic, celery, onion, carrot, rosemary and thyme. Cover with a lid and cook for 15 minutes.
  2. Add the mushrooms and fry for a further 5 minutes.
  3. Add the red wine, tomatoes, lentils, bay leaves, tomato puree and salt and pepper. Cover with a lid and simmer for a further 30 minutes.
  4. Meanwhile, cook the pasta as per packet instructions.
  5. Combine the cooked pasta with the bolognese sauce, along with most of the grated cheese.
  6. Serve with the remaining cheese.

#SoVegan

Hot Cross Bread & Butter Pudding

Hot Cross Bread & Butter Pudding

Bread and butter pudding is a traditional British dish, which we’ve reinterpreted using vegan ingredients and given a seasonal twist just in time for Easter!

This dessert is warm, zesty, sweet and satisfyingly filling. Always check the labels on the hot cross buns to make sure they’re suitable for vegans. We serve the pudding with a spoonful of vegan ice cream.

Hot Cross Bread & Butter Pudding

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Hot Cross Bread & Butter Pudding
Hot Cross Bread & Butter Pudding
Servings
8 people
Ingredients
  • 8 hot cross buns (suitable for vegans)
  • 80 g dark chocolate (suitable for vegans)
  • 2 tbsp orange zest
  • 1 tsp marmalade
  • vegan butter
For the custard:
  • 800 ml soya milk
  • 4 tbsp cornflour
  • 1/4 cup organic brown sugar
  • 1 vanilla pod
Servings
8 people
Ingredients
  • 8 hot cross buns (suitable for vegans)
  • 80 g dark chocolate (suitable for vegans)
  • 2 tbsp orange zest
  • 1 tsp marmalade
  • vegan butter
For the custard:
  • 800 ml soya milk
  • 4 tbsp cornflour
  • 1/4 cup organic brown sugar
  • 1 vanilla pod
Hot Cross Bread & Butter Pudding
Instructions
  1. Preheat oven to 170°C.
  2. Half the vanilla pod and scrape out the vanilla seeds from the inside.
  3. Transfer the vanilla seeds to a pan and add the remaining custard ingredients. Bring to the boil and simmer for 5-8 minutes or until custard has thickened. Stir frequently.
  4. Halve the hot cross buns and butter each half. Then lay the 8 bottom halves in a baking dish.
  5. Break the chocolate into bite-size pieces and place on top of the first layer of hot cross buns. Sprinkle with orange zest and cover with the top halves of the hot cross buns.
  6. Pour the custard over the hot cross buns making sure all the buns are covered.
  7. Leave the pudding to soak for 20 minutes in the custard.
  8. Bake for 20 minutes.
  9. Remove from the oven and brush the top of the buns with marmalade, then bake for a further 5 minutes.

Vegan Creme Eggs

Creme Eggs

These are a great treat for friends and family during Easter. Turmeric is a surefire way to add vibrant colour to the regal icing without having to find vegan-friendly food colouring. And don’t worry…it doesn’t leave a strange taste. These are really scrumptious!

This recipe makes extra icing to fill the eggs because it depends what mould you will be using and how much chocolate you remove from the middle. But you can always make more if you have any left over.

Makes 5 vegan creme eggs.

Creme Eggs

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Vegan Creme Eggs
Vegan Creme Eggs
Servings
5 creme eggs
Ingredients
  • 200 g dark chocolate (suitable for vegans)
  • 50 ml water
  • 50 g sugar
  • 250 g regal icing (suitable for vegans)
  • 1/2 tsp vanilla extract
  • 1/4 tsp turmeric
Servings
5 creme eggs
Ingredients
  • 200 g dark chocolate (suitable for vegans)
  • 50 ml water
  • 50 g sugar
  • 250 g regal icing (suitable for vegans)
  • 1/2 tsp vanilla extract
  • 1/4 tsp turmeric
Vegan Creme Eggs
Instructions
  1. Break chocolate into small pieces and place in a heatproof bowl. Place the bowl above a pan with simmering water and melt the chocolate completely.
  2. Transfer chocolate to a measuring jug and slowly pour into the mould so each compartment is full. Gently shake the mould to remove any air bubbles, then freeze for 10 minutes.
  3. Meanwhile, grate the regal icing and put 100g in a bowl. Set aside the remaining 150g in a separate bowl.
  4. Add the sugar and water to a pan over a low heat until the sugar is completely dissolved.
  5. Add the turmeric and vanilla extract to the 100g of regal icing, along with a few spoons of the sugary water. Mix until smooth. Add more of the liquid if required.
  6. Add the remaining sugary water to the 150g of regal icing and mix until smooth.
  7. Remove the mould from the freezer and spoon out the middle of each half using a teaspoon. Pipe the plain icing mix into two thirds of each egg half and pipe the turmeric icing mix into the remaining third.
  8. Freeze for at least a further 20 minutes (or longer depending on how soon you want to eat the eggs).
  9. Remove the mould from the freezer and push out egg halves.
  10. Dip the end of a chopstick in the remainder of the melted chocolate and brush the stick over the edges of each egg half. Stick two halves together to form an egg.
  11. Leave to soften until ready for eating!

Frozen Yogurt Bark

Frozen Yogurt Bark

This delicious recipe for frozen yogurt bark uses only six ingredients and takes just minutes to prepare before leaving it to freeze. But the best bit? You can get creative designing your very own unique marble effect!

Makes 9 pieces.

Frozen Yogurt Bark

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Frozen Yogurt Bark
Frozen Yogurt Bark
Servings
9 pieces
Ingredients
  • 1 1/2 cups soya yogurt
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1/4 cup blueberries (plus a few extra for decoration)
  • 1/4 cup raspberries (plus a few extra for decoration)
  • 1 tbsp crushed pistachios
Servings
9 pieces
Ingredients
  • 1 1/2 cups soya yogurt
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup
  • 1/4 cup blueberries (plus a few extra for decoration)
  • 1/4 cup raspberries (plus a few extra for decoration)
  • 1 tbsp crushed pistachios
Frozen Yogurt Bark
Instructions
  1. Line a freezable tray with greaseproof paper. Depending on what tray you use, try cutting a few centimetres into each corner of the greaseproof paper so it fits easily into the tray.
  2. Combine 1 cup of soya yogurt with the vanilla extract and maple syrup, and mix together until the ingredients are combined.
  3. Next, spoon the mixture into the tray leaving gaps for the remaining yogurt.
  4. Blend 1/4 cup of soya yogurt with the blueberries, then spoon the mixture into spaces around the tray.
  5. Blend the remaining 1/4 cup of soya yogurt with the raspberries, then spoon the mixture into the remaining spaces around the tray.
  6. Run a knife through the yogurt to create a marble effect by moving the colours around the tray.
  7. Top with blueberries, raspberries (halved) and crushed pistachios.
  8. Freeze for a minimum of 2 hours.
  9. Remove from freezer and leave to thaw for a few minutes. Then carefully pull the bark out from the tray and cut into pieces using a sharp knife.

Loaded BBQ Jackfruit Nachos

Loaded BBQ Jackfruit Nachos

Need to impress your friends with a simple and fun treat? Then look no further than these Loaded BBQ Jackfruit Nachos.

Jackfruit is the national fruit of Bangladesh and it’s a very underrated ingredient. The BBQ jackfruit in this recipe requires only three ingredients, and once you’ve mastered this step you can try it in buns, sandwiches, pizzas and buddha bowls, as well as in these loaded nachos! We use Violife’s original cheese.

Serves 4-6.

Loaded BBQ Jackfruit Nachos

 

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Loaded BBQ Jackfruit Nachos
Loaded BBQ Jackfruit Nachos
Servings
4-6 people
Ingredients
  • 200 g tortilla chips (suitable for vegans)
  • 2 x 565 g cans of jackfruit in brine
  • 3/4 cup water
  • 150 g vegan cheese grated
  • 1/2 red onion diced
  • 3 tomatoes diced
For the topping:
  • Handful of coriander (cilantro) chopped
  • Handful of jalapeños sliced
  • Cashew sour cream
  • Guacamole
Servings
4-6 people
Ingredients
  • 200 g tortilla chips (suitable for vegans)
  • 2 x 565 g cans of jackfruit in brine
  • 3/4 cup water
  • 150 g vegan cheese grated
  • 1/2 red onion diced
  • 3 tomatoes diced
For the topping:
  • Handful of coriander (cilantro) chopped
  • Handful of jalapeños sliced
  • Cashew sour cream
  • Guacamole
Loaded BBQ Jackfruit Nachos

Cashew Sour Cream Recipe

Ingredients:
1/2 cup cashews soaked
1/4 cup water
2 tsp vinegar
2 tbsp lemon juice

Method:
1. Soak cashews in hot water for 10 minutes, then drain.
2. Combine all ingredients in a blender until smooth.

Guacamole Recipe
– Mash together one avocado, one finely chopped garlic clove and 1 tbsp of lemon juice.

No-Bake Cookie Dough Pops

No-Bake Cookie Dough Pops

This week we’re celebrating our 1st birthday! Can you believe it? What an incredible 12 months. Thank you so much to everyone who has joined us on this amazing journey! We can’t wait to share more amazing recipes with you in the future.

These pops are a fun and cheeky twist on the usual birthday cake. They’re really easy to make and best of all they don’t even require baking! You can make them ahead of time and keep them in the fridge until serving.

Makes 8 pops.

No-Bake Cookie Dough Pops

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No-Bake Cookie Dough Pops
No-Bake Cookie Dough Pops
Servings
8 pops
Ingredients
  • 1 cup oat flour (or jumbo oats blended)
  • 1/4 cup brown sugar
  • 2 tbsp soya milk
  • 2 tbsp vegan margarine
  • 1/2 cup vegan chocolate chips
  • pinch of salt
  • 120 g dark chocolate (suitable for vegans)
For decoration:
  • 1/4 cup pistachios crushed
  • 1/4 cup desiccated coconut
Servings
8 pops
Ingredients
  • 1 cup oat flour (or jumbo oats blended)
  • 1/4 cup brown sugar
  • 2 tbsp soya milk
  • 2 tbsp vegan margarine
  • 1/2 cup vegan chocolate chips
  • pinch of salt
  • 120 g dark chocolate (suitable for vegans)
For decoration:
  • 1/4 cup pistachios crushed
  • 1/4 cup desiccated coconut
No-Bake Cookie Dough Pops
Instructions
  1. If you’re making the oat flour from jumbo oats, blend the oats in a blender until fine.
  2. Combine the oat flour, sugar, soya milk, margarine, chocolate chips, and salt in a mixing bowl until it reaches a cookie dough mixture.
  3. Roll the cookie dough mixture into 8 equal sized balls.
  4. Melt 20g of chocolate in a pan on a low heat and dip one end of the pop stick into the melted chocolate. Then, insert the chocolate-coated end of the pop stick into the first cookie dough ball. Repeat for the remaining cookie dough balls.
  5. Freeze the cookie dough balls for 20 minutes.
  6. Meanwhile, melt the remaining chocolate in a heatproof bowl over a pan with a little simmering water.
  7. Remove the cake pops from the freezer and coat them with chocolate. Wait a few seconds for the chocolate to set a little, then roll the pops in the crushed pistachio or dessicated coconut and leave to cool completely.
Recipe Notes

You will also need 8 pop sticks.

#SoVegan

Tofu Nuggets

Tofu Nuggets

Whether it’s sweet or savoury, tofu is a very versatile ingredient when you think outside the box and have fun with your recipes. These nuggets are so simple and will make a great snack or main course on your dinner table!

Makes roughly 18 nuggets.

Tofu Nuggets

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Tofu Nuggets
Tofu Nuggets
Servings
18 nuggets
Ingredients
  • 400 g pack of tofu (including water)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/4 cup plain flour
  • 1/4 cup soya milk
  • 1 tbsp sweet chilli sauce
  • 3 cups vegan cornflakes
Servings
18 nuggets
Ingredients
  • 400 g pack of tofu (including water)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/4 cup plain flour
  • 1/4 cup soya milk
  • 1 tbsp sweet chilli sauce
  • 3 cups vegan cornflakes
Tofu Nuggets
Instructions
  1. Preheat oven to 180°C.
  2. Drain and dry the tofu, then cut into thirds (length ways) and then into 1.5cm slices width ways.
  3. Combine the salt, pepper, garlic powder, paprika and flour on a small plate. On another small plate combine the soya milk with sweet chilli sauce.
  4. Break down the cornflakes into crumbs by placing in a food processor or in a zip-lock bag and hitting with a rolling pin. Then transfer the cornflake crumbs to a big plate.
  5. Coat the tofu pieces first with the flour mix, then the milk and finally in the cornflakes.
  6. Place the tofu nuggets on the baking tray and bake for 20 minutes, turning over after ten minutes.

#SoVegan

The Ultimate Sticky Toffee Pudding

Sticky Toffee Pudding

This heavenly recipe is inspired by our good friend, Claire, who is an amazing chef and chocolatier. Her sticky toffee pudding receives rave reviews and we’ve been working on a vegan alternative so that we can try one for ourselves!

This ultimate sticky toffee pudding is rich, gooey, moist and unstoppably moreish.

Serves 6-8.

Sticky Toffee Pudding

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The Ultimate Sticky Toffee Pudding
The Ultimate Sticky Toffee Pudding
Servings
6-8 people
Ingredients
  • 225 g pitted dates
  • 150 ml hot water
  • 100 g dark muscovado sugar
  • 50 g vegan margarine
  • 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda
  • 1 tbsp apple cider vinegar
  • 175 g self raising flour
  • 100 ml soya milk
For the toffee sauce:
  • 75 g dark muscovado sugar
  • 75 g vegan margarine
  • 140 ml soya cream
Servings
6-8 people
Ingredients
  • 225 g pitted dates
  • 150 ml hot water
  • 100 g dark muscovado sugar
  • 50 g vegan margarine
  • 1 tsp vanilla extract
  • 1 tsp bicarbonate of soda
  • 1 tbsp apple cider vinegar
  • 175 g self raising flour
  • 100 ml soya milk
For the toffee sauce:
  • 75 g dark muscovado sugar
  • 75 g vegan margarine
  • 140 ml soya cream
The Ultimate Sticky Toffee Pudding
Instructions
  1. Preheat oven to 180°C.
  2. Lightly grease (with coconut oil) and dust (with flour) a 7” baking tin.
  3. Pour the hot water over the dates and leave to to soak for 10 minutes while you make the pudding mixture.
  4. In a mixing bowl, cream the butter, sugar and vanilla extract together, then add the bicarbonate of soda and vinegar. Next, fold in the flour and milk a little bit at a time.
  5. Blend the dates with the water until fully combined to form a thick puree, and mix into the pudding mixture.
  6. Transfer cake mixture to a baking tin and bake for 30 - 35 minutes.
  7. Meanwhile, make the sauce by heating all ingredients in a small pan until boiling, then turn the heat down and simmer for 3-5 minutes until the sauce has slightly thickened.
  8. Serve a big slice of pudding with a generous drizzling of toffee sauce!
Recipe Notes

You will also need coconut oil for greasing and extra flour for dusting.

#So Vegan

Equipment
– 7” Square Baking Tin (buy here)
– 900W Nutribullet (buy here)

Easy Pesto Pasta

Easy Pesto Pasta

We usually turn to this recipe after we’ve had a long, tiring day and we’re looking for a really quick, simple and tasty meal. The trick is using homemade pesto, which is super easy and will last for a few days in the fridge.

You can also experiment with different vegetables, but we enjoy the sweetness from the tomatoes and peppers, while the peas add some lovely colour to the dish.

Serves 2-3 people.

Easy Pesto Pasta

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Easy Pesto Pasta
Easy Pesto Pasta
Servings
2-3 people
Ingredients
  • 2 cups cherry tomatoes
  • 1 red pepper
  • 1 cup frozen peas
  • 150 g dry pasta
  • 1/2 cup soya cream
  • 2 tbsp vegan pesto (link for recipe below)
  • 50 g vegan cheese (for grating)
  • coconut oil (for frying)
Servings
2-3 people
Ingredients
  • 2 cups cherry tomatoes
  • 1 red pepper
  • 1 cup frozen peas
  • 150 g dry pasta
  • 1/2 cup soya cream
  • 2 tbsp vegan pesto (link for recipe below)
  • 50 g vegan cheese (for grating)
  • coconut oil (for frying)
Easy Pesto Pasta
Instructions
  1. If you want to make your own pesto, follow our simple recipe (link below).
  2. Prepare the vegetables by slicing the tomatoes in half and slicing the red pepper into strips.
  3. Heat a tsp of coconut oil in a frying pan on a medium to high heat. Add the tomatoes and the pepper, and fry for 5 minutes.
  4. Next, add the frozen peas to the frying pan and continue to fry everything for a further 5 minutes.
  5. Meanwhile, cook the pasta to the packet’s instructions.
  6. Add the soya cream and 2 tbsp of pesto to the frying pan, and cook for a further minute. Stir until everything is combined.
  7. Drain the pasta and add to the frying pan.
  8. We recommend serving with grated vegan cheese.

#SoVegan

Follow our simple recipe for vegan pesto here.

Homemade Vegan Pesto

Homemade Pesto

We love pesto in our household as it’s a quick way to add huge herby flavour and beautiful colour to our meals.

It takes no time at all to make this delicious pesto recipe and you can save it for later by storing the jar in the fridge, or simply use it immediately when it’s most fresh. We can guaranteed you will think twice before buying supermarket pesto again!

Makes 4 servings.

Homemade Pesto

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Homemade Vegan Pesto
Homemade Vegan Pesto
Servings
4
Ingredients
  • 2 cups fresh basil leaves
  • 1/2 cup pine kernels
  • 2 garlic cloves
  • 1/2 cup nutritional yeast
  • large pinch of salt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
Servings
4
Ingredients
  • 2 cups fresh basil leaves
  • 1/2 cup pine kernels
  • 2 garlic cloves
  • 1/2 cup nutritional yeast
  • large pinch of salt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
Homemade Vegan Pesto
Instructions
  1. Combine all ingredients in a food processor.
  2. The pesto will last around 5 days in the fridge or you can freeze it to use at a later date.

Equipment
– Magimix 4200XL (buy here)

#SoVegan