Mushroom & Garlic Bread Swirls

Garlic Bread Swirls

Can you believe we turned vegan nearly two years ago? How time flies!

It’s also been nearly two years since we had garlic bread. Well…until now! Sure, these garlic bread swirls aren’t the healthiest of snacks, but they’re so satisfying.

This really is the ultimate garlic bread. Mushrooms give this recipe a new dimension and flavour twist that takes it to the next level.

We really hope you enjoy this recipe as much as we do. Don’t forget to send us pics of your recipe creations on Instagram or Facebook and we’ll be sure to feature them.

Enjoy!

Roxy & Ben

Garlic Bread Swirls

Print Recipe
Mushroom & Garlic Bread Swirls
Garlic Bread Swirls
Servings
10 swirls
Ingredients
  • 250 g strong white bread flour
  • 1/2 tsp salt
  • 1/2 tbsp yeast (fast acting)
  • 1 tbsp olive oil
  • 160 ml lukewarm water
  • 250 g mushrooms (finely sliced)
  • 6 garlic cloves (diced)
  • 2 large handfuls of parsley (finely chopped)
  • 1/2 cup vegan margarine
  • salt and pepper
Servings
10 swirls
Ingredients
  • 250 g strong white bread flour
  • 1/2 tsp salt
  • 1/2 tbsp yeast (fast acting)
  • 1 tbsp olive oil
  • 160 ml lukewarm water
  • 250 g mushrooms (finely sliced)
  • 6 garlic cloves (diced)
  • 2 large handfuls of parsley (finely chopped)
  • 1/2 cup vegan margarine
  • salt and pepper
Garlic Bread Swirls
Instructions
  1. Combine the flour, salt and yeast in a mixing bowl. Make a well in the middle and pour in the water and oil. Mix the ingredients together with a spoon and once combined transfer the dough to a floured surface. Knead the dough for ten minutes.
  2. Transfer the dough to an oiled mixing bowl and cover with a tea towel. Leave to prove for one hour or until the dough has doubled in size.
  3. Meanwhile, heat a little oil in a frying pan on a high heat. Once hot, add in the mushrooms and 2 cloves of garlic. Fry for 10 minutes or until all the moisture has evaporated.
  4. Then transfer the mushroom mix to a mixing bowl and stir in the parsley, remaining 4 garlic cloves, vegan margarine and seasoning. Leave the bowl to one side while you finish making the dough.
  5. Punch the dough 10 times to remove the air bubbles. Then flour a work surface and rolling pin, and transfer the dough to the work surface.
  6. Roll the dough into a rectangle roughly 30 cm long and 10 cm wide with the shortest side facing you, then trim the edges to create neat straight lines.
  7. Spread the mushroom and garlic filling onto the dough and slice the dough horizontally into 10 x 2-3 cm wide strips. Roll each strip into a swirl and place in an ovenproof dish. Cover the dough swirls with a tea towel film and leave to prove again for 20 minutes. Meanwhile, preheat an oven to 200°C or 390°F.
  8. When the dough swirls have finished proving, remove the tea towel and bake the swirls in the preheated oven for 20 minutes.
  9. Remove the dish from the oven. Brush the top of the swirls with any margarine that has melted at the bottom of the dish. If there is no margarine left, simply melt an extra tbsp of vegan margarine and brush it on top of the swirls.

Easy ‘Cheesy’ Cauliflower

We’re super excited about creating a vegan version of this classic British dish, cauliflower cheese.

The best thing is this vegan-friendly twist is packed with tons more nutrients and flavour than its predecessor!

If you want to pack in even more nutrients, try adding peas and sweetcorn along with the kale.

Don’t worry if you can’t find English mustard. Try to find an alternative mustard that also packs a punch, but be careful because not all mustard is vegan. It’s always best to research the brand before buying.

Enjoy!

Roxy & Ben

Easy ‘Cheesy’ Cauliflower

Print Recipe
Easy ‘Cheesy’ Cauliflower
Cheesy Cauliflower
Servings
4-6 people
Ingredients
  • 1 cauliflower head (cut into florets)
  • 100 g kale (chopped)
  • 150 g cashews
  • 220 ml plant-based milk
  • 3 tbsp nutritonal yeast
  • 1 garlic clove (peeled)
  • 1 tsp paprika
  • 2 tsp English mustard
  • pinch of salt and pepper
  • handful of breadcrumbs
  • handful of chives (chopped)
Servings
4-6 people
Ingredients
  • 1 cauliflower head (cut into florets)
  • 100 g kale (chopped)
  • 150 g cashews
  • 220 ml plant-based milk
  • 3 tbsp nutritonal yeast
  • 1 garlic clove (peeled)
  • 1 tsp paprika
  • 2 tsp English mustard
  • pinch of salt and pepper
  • handful of breadcrumbs
  • handful of chives (chopped)
Cheesy Cauliflower
Instructions
  1. Place the cashews in a bowl and cover with hot water. Set aside and leave to soak.
  2. Bring a saucepan of water to the boil and add the cauliflower. Boil for 5 minutes.
  3. Add the kale to the saucepan and boil for a further 5 minutes.
  4. Meanwhile, drain the cashews and transfer them to a blender along with the milk, nutritional yeast, garlic, paprika, english mustard and seasoning. Blend the ingredients until smooth.
  5. Drain the cauliflower and kale, and transfer to an oven proof dish. Then pour the ‘cheese’ mixture on top and stir until fully combined.
  6. Top with breadcrumbs and a sprinkling of paprika.
  7. Place under the grill on a high heat for a few minutes or until golden brown.
  8. To serve, sprinkle with chives.

One-Pot Winter Jambalaya

One-Pot Winter Jambalaya

Not only does ‘Jambalaya’ have a really cool name, but it also has a fascinating history!

Originating from Louisiana, the dish included whatever locals could get their hands on, as well as lots of lovely spices from the Caribbean.

We just love the idea of throwing lots of delicious ingredients into one pot and experimenting with different seasoning and flavours.

Our seasonal vegan version includes some of our favourite winter vegetables. It’s perfect for cold nights and the best thing is you can make the entire thing in one pot!

The cajun seasoning gives the dish a lovely kick and a smokey aroma. Be careful because some cajun mixes can be very spicy, so you might want to try adding one tbsp, then testing the recipe.

Okra is a seriously underrated vegetable. We’ve found the trick is not to overcook it, otherwise it can turn into a slimy mess!

Enjoy,

Roxy & Ben

One-Pot Winter Jambalaya

Print Recipe
One-Pot Winter Jambalaya
One-Pot Winter Jambalaya
Servings
4-5 people
Ingredients
  • 1 onion (diced)
  • 1 large sweet potato (peeled and diced)
  • 2 parsnips (peeled and diced)
  • 2 carrots (peeled and diced)
  • 2 tsp cajun seasoning
  • 1/2 tsp cayenne pepper
  • 2 garlic cloves (diced)
  • pinch of salt
  • 1 cup Basmati rice
  • 1 400g tinned tomatoes
  • 400 ml vegetable stock
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • coconut oil (for frying)
  • 100 g frozen okra
  • small handful of jalapeño peppers (sliced)
For serving
  • parsley
  • vegan yoghurt
Servings
4-5 people
Ingredients
  • 1 onion (diced)
  • 1 large sweet potato (peeled and diced)
  • 2 parsnips (peeled and diced)
  • 2 carrots (peeled and diced)
  • 2 tsp cajun seasoning
  • 1/2 tsp cayenne pepper
  • 2 garlic cloves (diced)
  • pinch of salt
  • 1 cup Basmati rice
  • 1 400g tinned tomatoes
  • 400 ml vegetable stock
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • coconut oil (for frying)
  • 100 g frozen okra
  • small handful of jalapeño peppers (sliced)
For serving
  • parsley
  • vegan yoghurt
One-Pot Winter Jambalaya
Instructions
  1. Remove the okra from the freezer and leave it to thaw at room temperature.
  2. Heat a little coconut oil in a pot and fry the onion, sweet potato, parsnips and carrots on a medium heat for 15 minutes, stirring occasionally.
  3. Add the cajun seasoning, cayenne pepper, garlic and salt, stir all the ingredients together, and fry for 3 minutes.
  4. Rinse the rice in hot water, then add it to the pan along with the tinned tomatoes, stock, oregano and thyme. Mix everything together, then cover the pot with a lid and simmer on a low heat for 20 minutes. Stir the jambalaya occasionally to prevent it from sticking to the bottom of the pot.
  5. Add the sliced jalapeño and okra, then cook for 10 minutes with the lid removed or until the rice is fully cooked. Add hot water if required.
  6. Serve with chopped parsley and tablespoon of vegan yoghurt.