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

Print Recipe
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!

Slow Cooker Stew with Vegan Sausages and Dumplings

Slow Cooker Sausage Stew

Hearty, filling and rich, this recipe involves very little steps and it’s the ideal accompaniment for a chilly afternoon or evening! The dumplings are the centre piece of the recipe and are inspired by eating my mum’s Polish dumplings growing up.

Serves 2-3 people

Ingredients

For the Stew…
1 white onion chopped
2 cloves of garlic diced
2 carrots chopped
2 sticks of celery chopped
1 x 400g can butter beans (235g drained weight)
1 x 400g can of chopped tomatoes
2 tsp mixed herbs
250ml vegetable stock
4 vegan sausages chopped

For the dumplings…
1 1/2 cups plain flour
1 1/2 tsp baking powder
1 tsp fresh thyme
2 tbsp olive oil
1/2 cup soya milk

Slow Cooker Sausage Stew

Method

1. If your vegan sausages are frozen, remove them from the freezer 10 minutes before loading the slow cooker so they are easier to slice.

2. Add all stew ingredients into a slow cooker pan and turn on the slow cooker. Cook for 4-6 hours on the low setting.

3. Meanwhile, prepare the dumplings by combining all the ingredients in a bowl. If the mixture is too wet to handle, add a little more flour. Roll the dumpling mixture into 8 evenly-sized balls and place in the slow cooker for the last 20 minutes of cooking.

4. We like to serve our stew with homemade garlic bread!

#SoVegan

Jammy Heart Biscuits

Jammy Heart Biscuits

Love is in the air! We wanted to make something using ingredients most of you will already have in your kitchen. These Jammy Biscuit Hearts will be a great surprise for any valentine. Enjoy!

Makes 6 biscuits.

Ingredients

1/2 cup vegan margarine
1/2 cup vegan icing sugar (plus more for decorating)
1 tsp vanilla extract
1 1/2 cup plain flour
12 tbsps raspberry jam

Note: organic icing sugar is usually vegan but make sure you check the label.

Jammy Heart Biscuits

Method

1. Preheat oven to 180°C.

2. Combine margarine and sugar until light and fluffy, then stir in the vanilla.

3. Slowly add the flour and mix together.

4. Shape the dough into a ball, wrap with cling film and place in the fridge for 30 minutes.

5. Remove dough from the fridge, discard the cling film and place on well floured surface, then roll using a well-floured rolling pin until the dough is just under half a centimetre thick.

6. Using a large heart cutter, cut out as many hearts as possible and gently place each one on a baking tray lined with greaseproof paper.

7. Using a smaller heart cutter, cut out hearts from the middle of half the large hearts to create the top layer of the biscuits. Reuse the smaller heart dough, adding it to the leftover dough and rolling it out again to create more large hearts. Flour the surface each time you roll out the dough.

8. Continue steps 4 and 5 until you have used all the dough. We usually have enough to create 6 base layers and 6 top layers.

9. Bake all the large hearts for 10-12 minutes, until the biscuits are just about to brown.

10. Remove from the oven and leave to cool completely.

11. Dust the top hearts with icing sugar and spoon 1-2 teaspoons of raspberry jam onto each base heart.

12. Assemble the jammy biscuit heart by placing one top heart on top of a base heart and repeating for each biscuit.

Enjoy!

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15 Vegan Valentine’s Day Treats That’ll Impress Anyone

Vegan Valentine's Day Recipes

Woo your valentine with these scrumptious treats!

1. Amaretto Truffles

Recipe via Lazy Cat Kitchen

2. Strawberry Milkshake Fudge

Recipe via Wallflower Kitchen

3. Raspberry Coconut Panna Cotta

Recipe via Elephantastic Vegan

4. Rose Petal Dark Chocolate Bar

Recipe via Pure Ella

5. Chocolate Raspberry Mousse Cups

Recipe via Nirvana Cakery

6. Berry Sherbet

Recipe via Recipe Runner

7. Cheesecake Bites

Recipe via The Buddhist Chef

8. Gluten Free Linzer Cookies

Recipe via The Pretty Bee

9. Toasted Coconut Doughnuts

Recipe via Neurotic Mommy

10. Vegan Valentines Day Cookie Pops

Recipe via Wallflower Kitchen

11. Raspberry Raw Vegan Cheesecake Slice

Recipe via Yummy Mummy Kitchen

12. Rhubarb Rose Dark Chocolate Parfaits

Recipe via Eat Love Eat

13. Paleo Almond & Raspberry Cookies

Recipe via Wallflower Kitchen

14. No Bake Raspberry Chocolate Tart

Recipe via Bakerita

15. Raspberry Rose Vegan Macarons

Recipe via Crazy Vegan Kitchen

Mushroom ‘Meatballs’

Mushroom Meatballs

We’ve spent a while working on this lovely recipe to make sure it’s just right! It’s really easy and the balls are packed with tons of fresh flavour, so we’re really chuffed with how they’ve turned out.

One of the best things about these ‘meatballs’ is they don’t require breadcrumbs to bind them together. We discovered that coconut oil does the trick, which means they’re even gluten-free!

Serves 2-3.

Ingredients

2 white onions diced
300g mushrooms diced
1 clove garlic diced
1/2 cup walnuts
1/2 cup nutritional yeast
2 cup parsley
Pinch of salt & pepper
2 tsps oregano
1tsp coconut oil (solid)
75g spaghetti per person

For the tomato sauce:
Garlic diced
Basil chopped
400g passata sauce
Pinch of salt & pepper

Mushroom Meatballs

Method

1. Pre-heat oven to 220°C.

2. Heat a little oil in a frying pan. Once hot, fry the onion for 5 minutes or until soft.

3. Add the mushroom to the pan and continue to fry for a further 15 minutes, or until all the water has evaporated and the mushrooms are starting to brown. You may need to turn up the heat a little.

4. Add the garlic and fry for a further minute.

5. Leave the mushroom mixture to cool for around 5 minutes, then transfer to a food processor with the remaining ingredients.

6. Process the meatball mixture for 10-15 seconds. Avoid processing the mixture for too long because the mixture will become a puree and the balls won’t hold their shape.

7. Shape into golf ball-sized balls and place on a baking tray.

8. Bake for 18-20 minutes.

9. Meanwhile, prepare the tomato sauce by frying the garlic for a minute. Then add the basil and cook for a further two minutes. Finally, add the seasoning and simmer for an additional 8 minutes.

10. Prepare the spaghetti as per packet instructions.

11. Serve the meatballs with the spaghetti and tomato sauce.

#SoVegan

Blueberry Pancakes

Blueberry Pancakes

My uncle is a blueberry farmer so I spent many summers as a child on his farm eating as many blueberries as I could get my hands on! I recall these childhood memories every time I eat this delicious fruit so I couldn’t wait to pair them with one of my all-time-favourite dishes…pancakes!

Pancakes are the ultimate ‘feel-good’ dish. These pancakes are light and fluffy, yet filling and hearty. We serve ours with maple syrup and extra blueberries on top!

Blueberry Pancakes

Makes 8 pancakes.

Ingredients

1 cup almond milk
1 tbsp lemon juice
1 cup self raising whole wheat flour
1 tsp baking powder
1/4 tsp bicarb of soda
Pinch of salt
1 tsp cinnamon
1 tsp brown sugar
1/2 banana mashed
100g blueberries
1 tbsp coconut oil

Serve with maple syrup

Method

1. Pour the milk and lemon juice into a small bowl, stir, and leave for 10 minutes until the consistency transforms into buttermilk.

2. In a mixing bowl combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, and sugar and make a well in the centre.

3. Mash the banana well and then add to the centre of the mixing bowl.

4. Gently fold in the blueberries.

5 Heat a little coconut oil in a frying pan on a medium to high heat. Once hot, add 2 tbsp of pancake mixture for each pancake.

6. Fry for 1-2 minutes on each side.

7. Serve with maple syrup or your favourite topping!

#SoVegan

Black Bean Brownies

Vegan Black Bean Brownies

‘Huh? Black beans and avocado in a brownie recipe?’ you might be asking. But don’t fret. One of the things we love about vegan food is experimenting with strange combinations, and this totally works! The black beans help bind all the ingredients together and the avocado is a great way to bolster the fatty content in the brownies.

Trust us! Give these scrumptious brownies a go and you won’t turn back. This recipe makes 12 delicious gluten-free brownies.

Black Bean Brownies

Print Recipe
Black Bean Brownies
Black Bean Brownies
Servings
12 brownies
Ingredients
  • 1 can black beans (240g drained weight)
  • 1/2 avocado
  • 1 cup brown sugar (suitable for vegans)
  • 3 tbsp cocoa powder
  • 1/2 cup walnuts
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil (plus more for greasing)
  • large pinch of salt
  • 150 g dark chocolate (suitable for vegans)
Servings
12 brownies
Ingredients
  • 1 can black beans (240g drained weight)
  • 1/2 avocado
  • 1 cup brown sugar (suitable for vegans)
  • 3 tbsp cocoa powder
  • 1/2 cup walnuts
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil (plus more for greasing)
  • large pinch of salt
  • 150 g dark chocolate (suitable for vegans)
Black Bean Brownies
Instructions
  1. Preheat oven to 180°C and grease a 12-slot muffin tray with coconut oil.
  2. Drain and rinse beans, then add beans, avocado, sugar, cocoa powder, half the walnuts (1/4 cup), baking powder, vanilla extract, coconut oil and the salt to a food processor.
  3. Melt 120g of the dark chocolate in a double boiler, then transfer to the food processor.
  4. Combine ingredients in the food processor for 1-2 minutes.
  5. Evenly distribute the mixture into the muffin tray (roughly one heaped tablespoon per slot).
  6. Cut remaining chocolate into 12 pieces and put one piece on top of each brownie, pushing down gently on each piece of chocolate so they become partly submerged in the mixture.
  7. Finely chop the remaining walnuts and sprinkle over brownies.
  8. Place muffin tray in oven for 20-25 minutes (we take them out after 22 minutes).
  9. Leave to cool completely before gently removing each brownie. The longer you leave them to cool, the easier they will be to remove them from the tin. Gently loosen the brownies out of the tin with the thin end of a fork.

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Winter Salad

Winter Salad

Makes 4 small servings.

Ingredients

100g mixed leaves (i.e. spinach, rocket and baby red chard)
1/2 cup walnuts
1/4 cup pumpkin seeds
1 small red onion
1 red apple
1 orange
Handful pomegranate seeds

For the dressing…
3 tbsp olive oil
Pinch of salt and pepper
2 tbsp apple cider vinegar
1 tsp maple syrup
1 tsp mustard
1/2 tsp cinnamon

Method

1. Place a non-stick frying pan on a medium heat and toast the walnuts and pumpkin seeds for 5 minutes or until they start to turn golden.

2. Place the mixed leaves, walnuts, and pumpkin seeds in a mixing bowl.

3. Peel and slice the onion. Peel the orange, then place a bowl underneath and slice into segments while using the bowl to catch the leftover juice for the dressing. Deseed and dice the apple. Transfer the onion, orange and apple pieces to the mixing bowl.

4. Prepare the dressing by combining all the dressing ingredients together with the leftover juice from the orange.

5. Drizzle the dressing over the salad and mix everything together.

6. Serve the salad with a topping of pomegranate seeds.

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Breakfast Oat Bars

Breakfast Oat Bars

Makes 6 bars.

Ingredients

1 1/2 cups rolled oats
1/2 cup raisins
1/4 cup pumpkin seeds
1/2 cup brazil nuts chopped
1/4 cup almond milk
1 banana mashed
3 tbsp coconut oil
3 tbsp golden syrup

Method

1. Preheat oven to 180° C.

2. Combine the mashed banana, oats, raisins, seeds, and nuts in a mixing bowl.

3. Melt the coconut oil and golden syrup in a small pan on a low heat and then add to the mixing bowl with the almond milk. Combine everything together.

4. Transfer the oat bar mix to a baking tray lined with parchment paper and smooth over the top with a spoon.

5. Bake in the oven for 35 minutes.

6. Remove from oven and leave to cool completely before removing from tin and cutting into bars.

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