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

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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.

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.

Cheezy Hash Browns

Cheezy Hash Browns

These cheezy hash browns are so simple and delicious!

We usually turn to this recipe on the weekend and serve the hash browns alongside fried vegetables, sautéed spinach and some homemade ketchup.

You can find flax seeds at most health food stores and it’s a great substitute for eggs. We use the seeds in this recipe to create a flax egg, which helps bind all the ingredients together.

The vegan cheese we use is similar to cheddar cheese, so it’s not too overpowering.

We hope you enjoy!

Roxy & Ben

Cheesy Hash Browns

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Cheesy Hash Browns
Cheezy Hash Browns
Servings
10 hash browns
Ingredients
  • 800 g potatoes (peeled)
  • 2 carrots (grated)
  • 1 onion (finely chopped)
  • 3 garlic cloves (minced)
  • handful of fresh parsley (finely chopped)
  • 100 g vegan cheese (grated)
  • 1 tbsp flax seeds
  • 1 tbsp chickpea flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
Servings
10 hash browns
Ingredients
  • 800 g potatoes (peeled)
  • 2 carrots (grated)
  • 1 onion (finely chopped)
  • 3 garlic cloves (minced)
  • handful of fresh parsley (finely chopped)
  • 100 g vegan cheese (grated)
  • 1 tbsp flax seeds
  • 1 tbsp chickpea flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
Cheezy Hash Browns
Instructions
  1. Preheat the oven to 180°C.
  2. Make a flax egg by combining the flax seeds with 2 tbsp of water in a small bowl and leave to one side so the mixture thickens.
  3. Meanwhile, grate the potatoes, then use a tea towel to remove as much moisture as possible by folding the towel around the grated potato and squeezing the excess water into a bowl.
  4. Add the potato to a mixing bowl, along with the carrot, onion, garlic, parsley, cheese, flax egg, chickpea flour, salt and pepper.
  5. Use a wooden spoon to combine all the ingredients together. Then take a small handful of the mixture and place it on a tray lined with baking paper. Shape the mixture into a small rectangle roughly one cm thick, then repeat until all of the mixture is used up.
  6. Bake in the oven for 40 minutes or until the hash browns become golden brown.
  7. Serve and enjoy!

Jerk Jackfruit Tacos

Jerk Jackfruit Tacos

Yum! This jerk jackfruit tacos recipe is bursting with sweet and spicy flavours, and it’s really simple to make.

It’s pretty much a one-pan recipe. We’ve tried to cut out as many unnecessary steps as possible so it should only take about 20 minutes from start to finish.

If you already have a go-to recipe for jerk seasoning, then you can easily substitute it in this recipe. If not, you can find dry jerk seasoning in most supermarkets.

We always try to buy seasonal produce when possible. In the warmer months, we’ll use fresh pineapple or mango, otherwise we’ll go for tinned pineapple.

Enjoy!

Roxy & Ben

Jerk Jackfruit Tacos

Print Recipe
Jerk Jackfruit Tacos
Jerk Jackfruit Tacos
Servings
6 tacos
Ingredients
  • 4 tsp jerk seasoning
  • 4 garlic cloves (minced)
  • 2x 565g tinned jackfruit (in water)
  • 300 ml vegetable stock
  • 1 tbsp maple syrup
  • 1 tbsp soya sauce
  • 2 tbsp tomato ketchup
  • coconut oil (for frying)
To serve
  • 6 small tortillas
  • 1/2 red onion (thinly sliced)
  • 450 g pineapple chunks (tinned or fresh)
  • 1 avocado (mashed)
  • 1 red chilli
  • coconut yoghurt
  • fresh coriander
  • lime
Servings
6 tacos
Ingredients
  • 4 tsp jerk seasoning
  • 4 garlic cloves (minced)
  • 2x 565g tinned jackfruit (in water)
  • 300 ml vegetable stock
  • 1 tbsp maple syrup
  • 1 tbsp soya sauce
  • 2 tbsp tomato ketchup
  • coconut oil (for frying)
To serve
  • 6 small tortillas
  • 1/2 red onion (thinly sliced)
  • 450 g pineapple chunks (tinned or fresh)
  • 1 avocado (mashed)
  • 1 red chilli
  • coconut yoghurt
  • fresh coriander
  • lime
Jerk Jackfruit Tacos
Instructions
  1. Put a little coconut oil in a frying pan on a medium - high heat. Once hot, add the jerk seasoning and minced garlic and fry for 1 minute, stirring frequently.
  2. Drain and rinse the jackfruit. Then transfer to the frying pan with the vegetable stock, maple syrup, soya sauce and ketchup. Stir to combine and leave to simmer for 15 minutes.
  3. Meanwhile, prepare the toppings by slicing the red onion thinly, opening the can of pineapple or dicing a fresh pineapple, mashing the avocado, and finely slicing the red chilli.
  4. Remove the frying pan from the heat and use a potato masher to mash the jackfruit so it becomes juicy and stringy.
  5. Place a clean frying pan on a high heat and toast the tortilla for a minute or 2 on each side. Then transfer to a serving plate.
  6. Build the tacos by spreading a couple of tablespoons of jackfruit in the middle of the tortilla, then sprinkle some slices of red onion, cubes of pineapple, a few spoonfuls of mashed avocado and a drizzle of yoghurt.
  7. Finish with a sprinkling of sliced red chilli, coriander leaves and a drizzle of lime juice.

Creamy Butternut Squash Pasta

Creamy Butternut Squash Pasta

We’ve totally fallen in love with this creamy butter squash pasta!

There’s so much going on. The roasted butternut squash, onion and garlic have a lovely caramelised flavour, which is the perfect match for the nutmeg and paprika.

We decided to go with linguine or spaghetti because we love the shape, but you can try this recipe with whichever pasta you like.

And it’s so easy! Roast the vegetables, then throw everything into a blender and mix with the cooked pasta. Then finally top with chopped basil leaves to add some freshness. What could go wrong?

Enjoy!

Roxy & Ben

Creamy Butternut Squash Pasta

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Creamy Butternut Squash Pasta
Creamy Butternut Squash Pasta
Servings
Ingredients
  • 1 butternut squash
  • 1 onion (quartered)
  • 4 garlic cloves
  • 1 tbsp olive oil
  • pinch of salt and pepper
  • 1/4 cup cashews
  • 1/8 tsp ground nutmeg
  • 1/4 tsp paprika
  • 150 ml vegetable stock
  • 200 g linguine or spaghetti
  • 1 tbsp fresh basil (chopped)
Servings
Ingredients
  • 1 butternut squash
  • 1 onion (quartered)
  • 4 garlic cloves
  • 1 tbsp olive oil
  • pinch of salt and pepper
  • 1/4 cup cashews
  • 1/8 tsp ground nutmeg
  • 1/4 tsp paprika
  • 150 ml vegetable stock
  • 200 g linguine or spaghetti
  • 1 tbsp fresh basil (chopped)
Creamy Butternut Squash Pasta
Instructions
  1. Preheat the oven to 200°C or 390°F.
  2. Cut the butternut squash in half, peel and deseed it, then slice it into 1 inch chunks.
  3. Place the butternut squash chunks, onion pieces and garlic cloves on a baking tray. Drizzle with the olive oil and season with a pinch of salt and pepper.
  4. Put the baking tray in the oven and roast for 25 minutes.
  5. Meanwhile, place the cashews into a small bowl, cover with hot water, and leave to one side.
  6. Cook the pasta as per the packet instructions.
  7. Remove the veg from the oven and place the butternut squash, onion and garlic into a bender. Make sure you remove the skin from the garlic cloves. Then add the stock, nutmeg and paprika. Drain the cashews and add to the blender. Blend the ingredients until smooth.
  8. Drain the pasta, then combine it with the butternut squash sauce.
  9. Mix everything together until the pasta is coated in the sauce and season with salt and pepper to taste.
  10. Top with chopped basil.

Peanut Butter Chocolate Cupcakes

Peanut Butter Chocolate Cupcakes

Omg, how good do these peanut butter chocolate cupcakes look?

It has been a while since we shared a cupcake recipe. Perhaps too long!

We can’t sing the praises for these cupcakes enough! The cake mixture is light, fluffy and chocolatey, while the frosting is sweet, salty and very indulgent!

The pretzels is a cheeky touch, but the saltiness does goes really well with the cupcake, we promise!

As always, make sure you check the manufacturer of the sugar because not all brands are vegan.

We hope you enjoy!

Roxy & Ben

Peanut Butter Chocolate Cupcakes

Print Recipe
Peanut Butter Chocolate Cupcakes
Peanut Butter Chocolate Cupcakes
Servings
12 cupcakes
Ingredients
For the cupcakes
  • 3 tbsp ground flax seeds
  • 260 g plain flour
  • 40 g cocoa powder
  • 3 tsp baking powder
  • 180 g white granulated sugar
  • 150 g vegan margarine (melted)
  • 150 g almond milk
  • 1 tsp vanila extract
For the frosting
  • 1/2 cup smooth peanut butter
  • 1/2 cup vegan margarine
  • 1 tbsp almond milk
  • 3 cups icing sugar
For decoration
  • peanuts
  • pretzels
Servings
12 cupcakes
Ingredients
For the cupcakes
  • 3 tbsp ground flax seeds
  • 260 g plain flour
  • 40 g cocoa powder
  • 3 tsp baking powder
  • 180 g white granulated sugar
  • 150 g vegan margarine (melted)
  • 150 g almond milk
  • 1 tsp vanila extract
For the frosting
  • 1/2 cup smooth peanut butter
  • 1/2 cup vegan margarine
  • 1 tbsp almond milk
  • 3 cups icing sugar
For decoration
  • peanuts
  • pretzels
Peanut Butter Chocolate Cupcakes
Instructions
  1. Preheat the oven to 180°C or 350°F, then line a 12 hole muffin tray with cupcake cases. We use 2” (50mm) cases.
  2. Melt the margarine in a saucepan on a low heat, then add to a mixing bowl with the remaining cake ingredients. Gently mix the cupcake ingredients until fully combined.
  3. Spoon 2 tbsp of mixture into each cupcake case or, if using different sized cases, fill until each case is roughly 3/4 full.
  4. Bake in the preheated oven for 22-24 minutes or until a skewer comes out clean.
  5. Remove the muffin tray from the oven and transfer the cupcakes to a cooling rack. Leave the cakes to cool completely.
  6. Meanwhile, prepare the frosting by transferring the frosting ingredients to a mixing bowl and combining all the ingredients until smooth. If the frosting is too thick, add more milk a small amount at a time. Then transfer the frosting to a piping bag.
  7. Pipe a generous amount of frosting onto the cupcakes and top with a sprinkling of crushed peanuts and pretzels. Finish with a single pretzel on top of each cupcake.

Feelgood Vegan ‘Fishcakes’

Feelgood Vegan 'Fishcakes'

We demonstrated this recipe for feelgood vegan ‘fishcakes’ at Vegan Life Live earlier this month and it went down a storm.

Everyone absolutely loved the salty taste of the sea which comes from our secret ingredient, nori. Nori is dried seaweed which you can pick up at specialist supermarkets.

But be careful as not all nori is vegan. In the UK, Clearspring offer a vegan-friendly nori and you can pick this up at most health food stores.

We also love dill so we couldn’t resist including it in this recipe, but if you’re not so keen you can either reduce the amount or exclude altogether. It’s all about applying your own twist!

We hope you enjoy,

Roxy & Ben

Feelgood Vegan 'Fishcakes'

Print Recipe
Feelgood Vegan 'Fishcakes'
Feelgood Vegan 'Fishcakes'
Servings
6 'fishcakes'
Ingredients
  • 1 tbsp ground flax seeds
  • 2x 400g tinned chickpeas
  • 1 red onion (finely chopped)
  • 3 garlic cloves (minced)
  • 2 large handfuls of parsley (finely chopped)
  • 4 sheets of nori
  • 1 lemon
  • 1 tsp paprika
  • 1 tbsp dried dill
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp mixed herbs
For the homemade mayonnaise
  • 200 g soft silken tofu
  • 2 tsp fresh lemon juice
  • 1 tsp English mustard
  • pinch of salt
  • pinch of pepper
  • 1/4 cup vegetable oil
Servings
6 'fishcakes'
Ingredients
  • 1 tbsp ground flax seeds
  • 2x 400g tinned chickpeas
  • 1 red onion (finely chopped)
  • 3 garlic cloves (minced)
  • 2 large handfuls of parsley (finely chopped)
  • 4 sheets of nori
  • 1 lemon
  • 1 tsp paprika
  • 1 tbsp dried dill
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp mixed herbs
For the homemade mayonnaise
  • 200 g soft silken tofu
  • 2 tsp fresh lemon juice
  • 1 tsp English mustard
  • pinch of salt
  • pinch of pepper
  • 1/4 cup vegetable oil
Feelgood Vegan 'Fishcakes'
Instructions
  1. To make the flax egg, add the flax seeds to a small bowl with 2 tbsp of tap water and stir to combine. Set aside while you prepare the other ingredients.
  2. Open the two tins of chickpeas, drain and rinse, then transfer to a mixing bowl. Mash with a potato masher until all the chickpeas have broken down.
  3. To the mixing bowl, add the finely chopped red onion, minced garlic and finely chopped parsley. Then use scissors to finely cut the nori sheets into small pieces directly into the bowl. Next, add the juice from the one lemon, dill, paprika, salt and pepper, and finally the flax egg from before.
  4. Use your hands to combine the ingredients until everything is well mixed together. Then take a handful of the mixture and shape it into a patty. Repeat until all of the mixture has been used up and you’re left with 6 evenly shaped ‘fishcakes’.
  5. Heat a little oil in a frying pan on a medium - high heat. Once hot, add in 3 or 4 cakes at a time and fry for 5 minutes on each side or until golden brown.
  6. Meanwhile, prepare the homemade mayonnaise by placing the silken tofu, lemon juice, mustard, salt and pepper in a food processor and blend for around 10 seconds. Then add half of the vegetable oil and blend, then add the remaining vegetable oil and blend until the mayonnaise is smooth. Transfer the mayonnaise to serving dish.
  7. Remove the cakes from the heat and serve with the mayonnaise and a salad of your choice.