Mac ‘N’ Cheese Hot Dogs

Mac 'N' Cheese Hot Dogs

If you love mac ‘n’ cheese and you love hot dogs, then you’re in the right place. This recipe for vegan mac ‘n’ cheese hot dogs is a real showstopper.

Tangy, cheezy, indulgent and tons of fun, this recipe involves a fair few steps but don’t be put off. It’s really straightforward and it’s the perfect treat for the summer season.

We don’t use seitan very often, but we love using it with other ingredients such as cannellini beans, which gives it a softer texture. The trick is packing it with lots of powerful flavours.

We throw in tamari, smoked paprika and lots of spices. Don’t forget to experiment and add your own twists! Sometimes we use herbs to give the hot dogs a lovely aroma.

Enjoy!

Roxy & Ben

Mac 'N' Cheese Hot Dog

Print Recipe
Mac 'N' Cheese Hot Dogs
Mac 'N' Cheese Hot Dogs
Servings
8 hot dogs
Ingredients
For the hot dog
  • 1 x 400g tin cannellini beans (rinsed and drained)
  • 250 ml water
  • 3 tbsp tamari
  • 1 tbsp tomato puree
  • 1 tsp yellow mustard
  • 225 g wheat gluten
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 30 g breadcrumbs
For the mac 'n' cheese
  • 200 g macaroni pasta
  • 160 g cashews
  • 1 clove garlic
  • 1/4 cup nutritional yeast
  • 1 tsp yellow mustard
  • 3/4 cup pasta water
  • 1/2 tsp salt
  • 1/4 tsp pepper
To serve
  • 8 hot dog buns
  • tomato ketchup
  • yellow mustard
  • chives
Servings
8 hot dogs
Ingredients
For the hot dog
  • 1 x 400g tin cannellini beans (rinsed and drained)
  • 250 ml water
  • 3 tbsp tamari
  • 1 tbsp tomato puree
  • 1 tsp yellow mustard
  • 225 g wheat gluten
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 30 g breadcrumbs
For the mac 'n' cheese
  • 200 g macaroni pasta
  • 160 g cashews
  • 1 clove garlic
  • 1/4 cup nutritional yeast
  • 1 tsp yellow mustard
  • 3/4 cup pasta water
  • 1/2 tsp salt
  • 1/4 tsp pepper
To serve
  • 8 hot dog buns
  • tomato ketchup
  • yellow mustard
  • chives
Mac 'N' Cheese Hot Dogs
Instructions
  1. Transfer the cashews to a small bowl and leave to soak in hot water.
  2. Transfer the cannellini beans, water, tamari, tomato puree and yellow mustard to a blender and blend until smooth.
  3. Add the wheat gluten, onion powder, garlic powder, coriander, cumin, smoked paprika, salt, pepper and breadcrumbs to a large mixing bowl and stir to combine, then form a 'well' in the middle.
  4. Pour the wet ingredients onto the dry ingredients and combine with a wooden spoon. Once the mixture has started to hold together, bring it together with your hands and knead on a flat surface for 10 minutes.
  5. Leave the dough to rest for 10 minutes.
  6. Meanwhile, prepare the baking paper by cutting 8 squares that are roughly 25cm x 25cm.
  7. Then divide the dough into 8 equal pieces. Roll the first piece into a sausage shape, then wrap it tightly in the baking paper and twist the ends tightly so that the dough is compact. Repeat for the remaining 7 sausages.
  8. Transfer the sausages to a steamer on a medium heat and leave to steam for 50.
  9. Remove the sausages from the steamer and set to one side while they cool. It's important to let them cool slightly so they firm up before you fry them.
  10. Meanwhile, cook the pasta as per the packet instructions, making sure to reserve the pasta water when you drain the pasta.
  11. Prepare the cashew sauce by draining the cashews and adding them to a blender along with the garlic, nutritional yeast, mustard, pasta water, salt and pepper. Blend until smooth, then pour over the drained pasta and stir to combine. Set the mac 'n' cheese to one side while you finish making the hot dogs.
  12. Heat a little oil in a frying pan on a medium - high heat. Unwrap the hot dogs from the baking paper and fry in the pan for 10 mins, turning frequently so they're evenly cooked.
  13. Cut open the hot dog buns and place a hot dog inside. Top with a squeeze of tomato ketchup, yellow mustard, a couple of spoonfuls of the mac ‘n’ cheese, and a sprinkling of chives.

The Falafel Burger

The Falafel Burger

Occasionally we’ll look at a recipe and think to ourselves…what can we do to make this even bigger and better? So here’s our awesome falafel burger!

It’s fresh, flavoursome and fun. Also, it’ll take you no time at all, which makes these burgers perfect when you have lots of friends coming over.

We haven’t tried these on a BBQ, yet, but they’re nice and firm so we’re sure they’ll hold up well.

These falafel burgers are also packed with lots of protein and fiber from the chickpeas, so what are you waiting for?

Enjoy!

Roxy & Ben

Falafel Burger

Print Recipe
The Falafel Burger
The Falafel Burger
Servings
2 burgers
Ingredients
  • 1 x 400g tinned chickpeas
  • 3 garlic cloves (peeled and roughly chopped)
  • 1 shallot (peeled and roughly chopped)
  • large handful of fresh coriander
  • large handful of fresh flat leaf parsley
  • 1.5 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • large pinch of pepper
  • 2 tbsp plain flour
  • 1 tbsp sesame seeds
To serve
  • hummus
  • lettuce
  • 2 burger buns
  • hot sauce
  • tomato (slices)
  • red onion (rings)
Servings
2 burgers
Ingredients
  • 1 x 400g tinned chickpeas
  • 3 garlic cloves (peeled and roughly chopped)
  • 1 shallot (peeled and roughly chopped)
  • large handful of fresh coriander
  • large handful of fresh flat leaf parsley
  • 1.5 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • large pinch of pepper
  • 2 tbsp plain flour
  • 1 tbsp sesame seeds
To serve
  • hummus
  • lettuce
  • 2 burger buns
  • hot sauce
  • tomato (slices)
  • red onion (rings)
The Falafel Burger
Instructions
  1. Drain, rinse and dry the chickpeas, then transfer them to a food processor along with the garlic, shallot, coriander, parsley, cumin, paprika, salt, pepper, flour and sesame seeds. Pulse until the mixture is roughly broken down, making sure the mixture doesn’t turn into a paste.
  2. Divide the falafel mixture in two and shape into burgers, making sure the mixture is compact.
  3. Heat a little olive oil in a frying pan over a medium heat. Once hot, add the two burgers and fry for roughly 8 minutes, then flip and fry on the other side for 8 minutes. The burgers should be lovely and golden brown and cooked through.
  4. Meanwhile, half the burger buns and toast for a couple of minutes on each side in a pan. Sometimes we'll glaze the buns with vegan butter to give them a lovely shine.
  5. Build the burgers by spreading some hummus on the bottom half of each bun. Then add some lettuce leaves, followed by the burger, a generous squeeze of hot sauce, a couple slices of tomato, red onion rings and finally the top of the burger bun.

Corny Quesadillas

Corny Quesadillas

It’s impossible to pick a favourite style of food, but Mexican cuisine ranks high on our list. There’s something really fun about the flavours and colours of these corny quesadillas.

Spicy, creamy, crunchy…these vegan quesadillas are a joy to eat. Just be prepared for things to get a little bit messy!

We usually serve these with a salsa (you can find our salsa recipe here) or a chilli sauce.

Enjoy!

Roxy & Ben

Corny Quesadillas

Print Recipe
Corny Quesadillas
Corny Quesadillas
Servings
8 quesadillas
Ingredients
For the spicy beans
  • olive oil
  • 1/2 red onion (diced)
  • 1 x 400g tinned black beans (drained and rinsed)
  • 1 red pepper (diced)
  • 2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 chilli powder
  • pinch of salt
  • 1 lime (juice only)
  • 1/4 cup water
For the cashew sweetcorn
  • 100 g cashews
  • 2 tbsp nutritional yeast
  • 3 garlic cloves
  • 1/4 cup almond milk
  • pinch of salt and pepper
  • 250 g tinned sweetcorn (drained)
For the guacamole
  • 2 avocados
  • 1 lime (juice only)
  • 180 g cherry tomatoes
  • 1/2 red onion
  • 2 tbsp chopped coriander
  • pinch of salt and pepper
You will also need...
  • 4 tortillas
Servings
8 quesadillas
Ingredients
For the spicy beans
  • olive oil
  • 1/2 red onion (diced)
  • 1 x 400g tinned black beans (drained and rinsed)
  • 1 red pepper (diced)
  • 2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 chilli powder
  • pinch of salt
  • 1 lime (juice only)
  • 1/4 cup water
For the cashew sweetcorn
  • 100 g cashews
  • 2 tbsp nutritional yeast
  • 3 garlic cloves
  • 1/4 cup almond milk
  • pinch of salt and pepper
  • 250 g tinned sweetcorn (drained)
For the guacamole
  • 2 avocados
  • 1 lime (juice only)
  • 180 g cherry tomatoes
  • 1/2 red onion
  • 2 tbsp chopped coriander
  • pinch of salt and pepper
You will also need...
  • 4 tortillas
Corny Quesadillas
Instructions
  1. Transfer the cashews to a small bowl and cover with hot water. Leave the cashews to soak.
  2. Meanwhile, heat a little oil in a frying pan on a medium heat. Once hot add in the red onion, black beans, red pepper, ground cumin, paprika, chilli powder and a pinch of salt. Fry for 10 minutes, stirring frequently.
  3. Next add the water to the frying pan and fry for 5 minutes. Finally, stir in the juice of one lime into the frying pan, then take the pan off the heat.
  4. Drain the cashews and add to a food processor along with the nutritional yeast, garlic cloves, almond milk, salt and pepper, and blend until smooth. Next, add the sweetcorn to the blender and pulse the mixture a few times to break down the sweetcorn.
  5. Prepare the guacamole by removing the stones and peeling the avocados, then mashing them with a fork in a bowl. Stir in the tomatoes, red onion, coriander, salt, pepper and juice of one lime.
  6. Build the quesadillas by spreading roughly a tbsp and a half of the sweetcorn mixture onto half the tortilla. Then spread 2 tbsp of the spicy beans mixture on top, followed by a coupe tbsps of guacamole. Fold the quesadilla in half.
  7. Heat a little oil in a frying pan on a medium heat. Once hot, add the quesadilla and fry for 2 minutes on each side.
  8. Repeat steps 7 and 8 for the remaining 3 tortillas.
  9. Slice the quesadillas in half and serve with a side of salsa.

Avocado & Mint Chocolate Chip Ice Lollies

Avocado & Mint Chocolate Chip Ice Lollies

When we first decided to go vegan, we struggled coming to terms with the idea of giving up some of our favourite foods, like mint chocolate chip ice cream!

But after a while we realised we didn’t have to! There are so many wonderful flavours you can capture using just plants.

We’re constantly thinking of ways we can ‘veganise’ classic recipes. These avocado and mint chocolate chip ice lollies simply use coconut milk and oat milk, making them dairy free.

Our local supermarket sells dark chocolate chips, which are vegan-friendly.

These awesome ice lollies take no time at all and they’re the perfect, refreshing dessert for summer.

Enjoy!

Roxy & Ben

Note: for this recipe you’ll need an ice lolly mould for 6 lollies, as well as 6 ice lolly sticks.

Avocado & Mint Chocolate Chip Ice Lollies

Print Recipe
Avocado & Mint Chocolate Chip Ice Lollies
Avocado & Mint Chocolate Chip Ice Lollies
Servings
6 Ice Pops
Ingredients
  • 1/2 avocado (peeled and core removed)
  • 200 ml full fat coconut milk (from a can)
  • 250 ml oat milk
  • 2 tbsp agave syrup
  • 1 tsp peppermint extract
  • 100 g vegan chocolate chips
Servings
6 Ice Pops
Ingredients
  • 1/2 avocado (peeled and core removed)
  • 200 ml full fat coconut milk (from a can)
  • 250 ml oat milk
  • 2 tbsp agave syrup
  • 1 tsp peppermint extract
  • 100 g vegan chocolate chips
Avocado & Mint Chocolate Chip Ice Lollies
Instructions
  1. Add the avocado, coconut milk, oat milk, agave syrup and peppermint extract to a blender or food processor and blend until smooth.
  2. Transfer the liquid to a measuring jug with a lip and stir in the chocolate chips.
  3. Carefully pour the liquid into the ice lolly moulds, using a spoon to push in some chocolate chips as you go. Then push a lolly stick halfway down into the middle of each mould.
  4. Transfer the lolly mould to a freezer and leave overnight.
  5. To serve, remove the lolly mould from the freezer and leave on a worktop for 5 - 10 minutes, or run the mould under warm water until you can pull the lollies out.

Humble Apple Pie

Humble Apple Pie

You can’t go wrong with a classic vegan apple pie.

Traditional, lightly spiced, deliciously sweet…this recipe just oozes simple, comfort food. It’s the ultimate humble apple pie!

We use British bramley apples, which are great for baking, and we bring them to life with a simple combination of cinnamon, nutmeg and allspice. If you can’t find bramley apples, you can use whatever apples you can find.

Don’t forget to check the labels when you buy sugar because not all brands are vegan. There are a couple of trusty brands in the UK, including Billington’s, which we usually go for.

Enjoy!

Roxy & Ben

Humble Apple Pie

Print Recipe
Humble Apple Pie
Humble Apple Pie
Servings
8 portions
Ingredients
For the apples
  • 10 bramley apples
  • 1 tbsp vegan butter
  • 100 g light brown sugar (plus extra for decoration)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 2 tbsp plain flour
For the pie
  • 2 300g sheets of shortcrust pastry
  • 1 tbsp plain flour
  • 1 tbsp light brown sugar
  • 1 tbsp soya milk
  • coconut oil (for greasing)
Servings
8 portions
Ingredients
For the apples
  • 10 bramley apples
  • 1 tbsp vegan butter
  • 100 g light brown sugar (plus extra for decoration)
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp allspice
  • 2 tbsp plain flour
For the pie
  • 2 300g sheets of shortcrust pastry
  • 1 tbsp plain flour
  • 1 tbsp light brown sugar
  • 1 tbsp soya milk
  • coconut oil (for greasing)
Humble Apple Pie
Instructions
  1. Remove the cores and peel the apples. Then slice the apples in half and cut each half into roughly half a cm thick slices.
  2. Place a large saucepan on a medium heat and add the butter.
  3. Once the butter has melted, add the apple slices, sugar, cinnamon, nutmeg, allspice and flour, and cook for 15 minutes, stirring frequently.
  4. Meanwhile preheat the oven to 180°C and grease a 9" pie tin with coconut oil.
  5. Roll out the first sheet of pastry so it’s a couple of inches larger in diameter than the pie tin.
  6. Line the pie tin with the first sheet of pastry, pushing it into all the sides. Then use a knife to trim any excess pastry that hangs over the edges of the tin.
  7. Line the base of the pie tin with 1 tbsp flour and 1 tbsp sugar.
  8. Add the apple filling to the pie tin and level out the filling with the back of a spoon.
  9. Roll out the second sheet of pastry and lay it on top of the apples. Trim any excess pastry from around the pie tin, then pinch and crimp the edges of the pastry.
  10. Brush the pie with soya milk and top with a light sprinkling of sugar.
  11. Use a knife to make 4 incisions in the pastry so that the heat inside the pie can escape.
  12. Bake in the preheated oven for 60 minutes.
  13. Remove the pie from the oven and leave to cool for at least 30mins so the filling sets (the longer it cools the more it will hold together when you cut into it).
  14. Serve with a generous portion of vegan cream or ice cream.

Cauliflower Crust ‘Beeteroni’ Pizza

Cauliflower Crust 'Beeteroni' Pizza

We’re over the moon with how this cauliflower crust ‘beeteroni’ pizza has turned out.

It was a tricky one to get right. There’s quite a lot going on, from the cauliflower crust to the spicy ‘beeteroni’ and the cashew cheese, but we wanted to pack in as much flavour as possible while making the steps easy follow.

The mixture of cayenne pepper, smoked paprika and soy sauce really capture that tangy and spicy pepperoni flavour, and the oregano gives the crust a lovely herby dimension.

Cauliflower Crust 'Beeteroni' Pizza

Don’t be put off my the number of steps.

Each method is really straightforward. The pizza sauce and cashew cheese pretty much involves mixing ingredients together.

We also found that flipping the crust helps keep it firm and prevents it from tearing.

You can also experiment with additional toppings, such as mushrooms and peppers!

Enjoy,

Roxy & Ben

Cauliflower Crust 'Beeteroni' Pizza

Print Recipe
Cauliflower Crust 'Beeteroni' Pizza
Cauliflower Crust 'Beeteroni' Pizza
Servings
1 pizza
Ingredients
For the cauliflower crust
  • 500 g cauliflower florets (roughly 1 medium cauliflower)
  • 2 tbsp nutritional yeast
  • 1 tbsp dried oregano
  • 3 tbsp chia seeds
  • 2 tbsp chickpea flour
  • pinch of salt
  • olive oil
For the beeteroni
  • 1 raw beetroot (medium, peeled)
  • 1/4 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dark soy sauce
  • 2 tsp olive oil
  • small pinch of salt
For the pizza sauce
  • 150 ml passata
  • 2 garlic cloves
  • pinch of salt and pepper
  • 2 tsp balsamic vinegar
For the cashew cheese
  • 3/4 cup cashews
  • 5 tbsp soya milk
  • 1 tbsp nutritional yeast
  • 1/2 lemon (juice only)
  • pinch of pinch of salt
For dressing
  • fresh basil
  • extra virgin olive oil
Servings
1 pizza
Ingredients
For the cauliflower crust
  • 500 g cauliflower florets (roughly 1 medium cauliflower)
  • 2 tbsp nutritional yeast
  • 1 tbsp dried oregano
  • 3 tbsp chia seeds
  • 2 tbsp chickpea flour
  • pinch of salt
  • olive oil
For the beeteroni
  • 1 raw beetroot (medium, peeled)
  • 1/4 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dark soy sauce
  • 2 tsp olive oil
  • small pinch of salt
For the pizza sauce
  • 150 ml passata
  • 2 garlic cloves
  • pinch of salt and pepper
  • 2 tsp balsamic vinegar
For the cashew cheese
  • 3/4 cup cashews
  • 5 tbsp soya milk
  • 1 tbsp nutritional yeast
  • 1/2 lemon (juice only)
  • pinch of pinch of salt
For dressing
  • fresh basil
  • extra virgin olive oil
Cauliflower Crust 'Beeteroni' Pizza
Instructions
  1. Preheat the oven to 180°C and line a large baking tray with parchment paper. Brush the paper with oil so the pizza crust doesn’t stick.
  2. Make the chia eggs by adding 3 tbsp chia seeds to a small bowl with 7 tbsp water. Stir to combine, then set to one side to use later.
  3. Prepare the cashews cheese by soaking the cashews in hot water. Set to one side to use later.
  4. To make the cauliflower base, transfer the cauliflower florets to a food processor and process until the cauliflower has broken down into rice-sized pieces. Then place a saucepan with boiling water on a medium - high heat and add the cauliflower grains. Simmer for 5 minutes.
  5. Remove the saucepan from the heat and drain the cauliflower through a sieve. Transfer the dry mix to a tea towel and leave to cool for 5 minutes, then using the teal towel squeeze as much water out of the cauliflower as possible.
  6. Transfer the dry cauliflower to a clean mixing bowl along with the nutritional yeast, oregano, chickpea flour, a pinch of salt and the chia eggs, and mix using your hands until you can form a ball.
  7. Place the ball of crust onto the lined baking tray and shape into a flat base. Then transfer to the preheated oven and bake for 15 minutes.
  8. Meanwhile, peel the beetroot and slice into 0.5cm pieces. Add the beetroot slices to a small mixing bowl along with the cayenne pepper, smoked paprika, garlic powder, onion powder, dark soy sauce, olive oil and a pinch of salt. Stir to combine, then transfer to a baking tray and bake in the oven for 15 minutes.
  9. For the pizza sauce combine all the ingredients together in a measuring jug.
  10. Prepare the cashew cheese by blending the cashews, soya milk, nutritional yeast, lemon juice and a pinch of salt until smooth.
  11. Once the pizza base has finished baking, remove from the oven and use a large chopping board lined with parchment paper to flip it upside down. Then place it back on the baking tray the other side up.
  12. Pour the pizza base sauce over the crust and smooth over with the back of a spoon until even. Then place the beetroot slices on top and transfer the pizza back to the oven for another 12 minutes.
  13. Remove the pizza from the oven and top with spoonfuls of the cashew cream and a few basil leaves. Drizzle with extra virgin olive oil if you desire.