Breakfast Oat Bars

Breakfast Oat Bars

Makes 6 bars.


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


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.


16 Vegan Recipes You Absolutely Have To Try This Christmas

Have a very vegan Christmas…

1. Festive Butternut Roast

Recipe via The Veg Space

2. Vegan Mince Pies with a Rich Home-Made Filling

Recipe via Elegantly Vegan

3. Best-Ever Cranberry & Pistachio Nut Roast

Recipe via Jamie Oliver

4. Vegan Gingerbread Cookies

Recipe via Emilie Eats

5. Mixed Mushroom Stuffing

Recipe via Jamie Oliver

6. Raw Santa Hat ‘Cheesecakes’

Recipe via So Vegan

7. Pecan and Mushroom Wellington

Recipe via Delightful Vegans

8. Vegan Sticky Toffee Pudding

Recipe via Lazy Cat Kitchen

9. Roasted Brussels Sprouts, Cinnamon Butternut Squash, Pecans, and Cranberries

Recipe via Julia’s Album

10. The Ultimate Vegan Yorkshire Puddings

Recipe via Huffington Post

11. Chocolate Orange Christmas Pudding

Recipe via Wallflower Kitchen

12. Vegan Nut Roast

Recipe via Jamie Oliver

13. Chocolate and Orange Twists

Recipe via Lazy Cat Kitchen

14. Whole Roasted Christmas Cauliflower

Recipe via So Vegan

15. Rum & Orange Chocolate Truffles

Recipe via So Vegan

16. Chocolate Peanut Butter Reindeer Cookies

Recipe via Fork and Beans

Churros with Chocolate Orange Dipping Sauce


Makes 16 churros.


1 cup water
2 tbsp vegetable oil
1 cup plain flour
3 cup cups vegetable oil for deep fat frying
1/2 tsp cinnamon
3 tbsp sugar
80g dark chocolate (suitable for vegans)
1/2 cup soya milk
Zest of a medium orange

You will also need:
A piping bag or food bag
Piping nozzle (we use Wilton 1M)


– Full recipe

Posted by So Vegan on Wednesday, 14 December 2016


1. Pour 3 cups vegetable oil into a pan and heat on a medium-high temperature. The oil should be over 1 inch deep so you might need more oil depending on the size of your pan.

2. Meanwhile, in a small pan heat the water and 2 tbsp vegetable oil until it starts to simmer, then remove from heat and add in the flour. Stir vigorously until mixture is smooth and forms a ball, then leave to cool so that it can be handled.

3. Transfer the churro mixture into a piping bag with a star-shaped tip. Twizzle the top of the piping bag so the mixture is tight in the bag and start piping 10cm long churros. Carefully use a pair scissors to cut the end of each churro.

4. When the oil is hot enough, transfer the churros into the pan 2 or 3 at a time and fry until golden brown. Test the oil using a small amount of leftover mixture from the churros. If the mixture turns golden within a minute, then the oil is hot enough.

5. Remove churros from the oil and place on a paper towel.

5. In a small bowl combine the cinnamon and sugar, and coat each churro.

6. To make the chocolate orange dipping sauce, heat the soya milk and orange zest in a small pan and remove from the heat when it’s about to simmer. Add in the chocolate and stir until smooth.

7. Serve the churros with the chocolate orange dipping sauce.


Whole Roasted Christmas Cauliflower

Whole Roasted Christmas Cauliflower header


1 whole cauliflower head
2 tbsp olive oil
1 tsp cumin
1/2 tsp chilli flakes
Pinch of salt & pepper
Small handful of Pomegranate seeds
Small handful of coriander (ciantro)

For the dressing…
2 tbsp chopped coriander
1 tbsp tahini
1 tbsp lime juice
1 tsp sweetener (agave syrup)
1 garlic clove
1/4 cup water

Whole Roasted Christmas Cauliflower

Whole Roasted Christmas Cauliflower
– Full recipe

Posted by So Vegan on Thursday, 8 December 2016


1. Preheat oven to 220°C.

2. Remove the green leaves and trim the stem of the cauliflower so the bottom is flat.

3. Whisk the olive oil, cumin, chilli flakes, salt and pepper in a bowl, then pour over the whole cauliflower head and rub with your hands until the entire cauliflower is coated.

4. Place the cauliflower on a baking tray and bake in the oven for 30-40 minutes (depending on the size of the cauliflower).

5. Meanwhile, blend the dressing ingredients together until smooth.

6. Remove the cauliflower from the oven and place on a serving plate.

7. Pour the dressing over the cauliflower and finish with a sprinkle of pomegranate seeds and coriander leaves.


Raw Santa Hat ‘Cheesecakes’

Raw Santa Hat 'Cheesecakes'


For the base…
1/2 cup walnuts
1/2 cup hazelnuts
2 tbsp cocoa powder
10 dates

For the cheescake…
2 cups soaked cashews
2 tbsp vanilla
6 tbsp cocoa butter
1/2 cup soya milk
1/4 cup golden syrup

For the decoration…
1/2 cup coconut whipped cream
Approx. 18 strawberries (remove the stems)

Raw Santa Hat 'Cheesecakes'

Raw Santa Hat 'Cheesecakes'
– Full recipe

Posted by So Vegan on Tuesday, 6 December 2016


1. Soak cashews in hot water for 1 hour.

2. Place base ingredients into a blender and blend until the mixture is a soft consistency and no large pieces remain. You may have to stop the blender and scrape the ingredients from the sides, then blend again until you reach the desired consistency.

3. Set the base mix aside and rinse out the blender. Place cheesecake ingredients into the blender and blend until smooth.

4. Grease a loaf tin with coconut or olive oil, then line all four sides with parchment paper.

5. Pour the base mixture into the loaf tin and level the mixture using the back of a spoon. Then pour the cheesecake mixture over the base and tap the tin for an even top layer.

6. Place the loaf tin in the freezer for 2 hours.

7. Remove loaf tin from freezer, turn out the cheesecake and cut into roughly 18 even squares (depending on the size and shape of your loaf tin).

8. Whip the coconut cream until light and fluffy, and pipe or spoon a little onto each cheesecake. Then top each cheesecake with a strawberry.


Tear & Share Christmas Tree Mince Rolls

Christmas Tree Mince Rolls


320g pre-rolled shortcrust pastry
250g mince meat (suitable for vegans)
2 tbsp almond milk
1 tbsp apricot jam
1/2 tsp water

For the garnish…
1/2 cup icing sugar
2 tsp water
Handful of glacé cherries
Handful of chopped pistachios

Tear & Share Christmas Tree Mince Rolls

Tear & Share Christmas Tree Mince Rolls
– Full recipe

Posted by So Vegan on Friday, 2 December 2016


1. Preheat oven to 220°C.

2. Roll out the pastry into a rectangle approximately 35cm x 20cm in size with the longest side closest to you.

3. To make the trunk, cut a 3cm wide vertical strip at the edge of the pastry and roll the strip towards you.

4. Spread the mince meat evenly across the remaining pastry and roll the pastry towards you, starting at the side furthest away.

5. Use a sharp knife to cut the pastry evenly into 15 small rolls.

6. Line a baking tray with parchment paper and arrange the 15 rolls on the tray in a tree formation, with five at the bottom, four on the next layer, then three, then two and finally one on the top. Leave a small amount of room between each roll so they have space to rise in the oven. Remember to add the trunk at the bottom of the tree.

7. Brush the tree with almond milk.

8. Place in oven for 10-15 minutes.

9. Meanwhile, make the glaze by heating the jam and water for a 1-2 minutes in a pan until it becomes runny enough to paste on the tree.

10. Remove the buns from the oven, brush with the jam glaze and leave to cool completely.

11. To decorate, combine the icing sugar and water until smooth and drizzle or pipe over the tree, then top with halved glacé cherries and chopped pistachios.


Aubergine Tikka Masala

Aubergine Tikka Masala

Serves 4


1 aubergine sliced in chunks
1 white onion diced
2 red peppers sliced

For the masala paste…
4 garlic cloves roughly chopped
Thumb of ginger roughly chopped
1 tsp each turmeric, paprika, garam masala
1/2 tsp each salt, cayenne pepper, chilli flakes
2 tsp cumin

For the sauce…
1 can of tomatoes
1 tbsp tomato puree
200ml coconut milk from can
Handful of coriander (cilantro) plus more for garnish

Aubergine Tikka Masala

Aubergine Tikka Masala
– Full recipe

Posted by So Vegan on Wednesday, 30 November 2016


1. Heat a little oil in a frying pan on a medium heat. Once hot, add in the aubergine and fry for 5 minutes on each side or until slightly brown.

2. Set the aubergine aside and place the onion in the frying pan. Fry for 5 minutes, adding more oil as needed.

3. Meanwhile, make the masala paste by combining the ingredients in a grinder until the mixture is smooth. Alternatively, use a pestle and mortar and grind the ingredients together until they form a rough paste.

4. Add the masala paste and peppers to the frying pan and cook for 5 minutes, stirring frequently.

5. Then add the can of tomatoes, tomato puree and aubergine, and simmer for a further 10 minutes. Use the back of the mixing spoon to squash the tomatoes to create a smoother consistency.

6. Stir in the coconut milk and coriander (cilantro) and cook until hot.

7. Garnish with coriander and serve.


Rum & Orange Chocolate Truffles

Rum & Orange Chocolate Header Image

Makes roughly 30 truffles.


300g dark chocolate (suitable for vegans)
220ml coconut milk from a can
Pinch of salt
3 tbsp rum
1 tbsp orange zest
1 tbsp juice of orange juice
1/2 cup cocoa powder

Rum & Orange Chocolate Truffles

Rum & Orange Chocolate Truffles
– Full recipe

Posted by So Vegan on Tuesday, 22 November 2016


1. Break chocolate into pieces and place in a bowl.

2. Pour coconut milk into a small pan on a low heat. Note: if the water and cream have separated in the can, stir to combine before measuring.

3. Once the coconut milk is hot and about to boil, remove the pan from the heat and pour the milk over the chocolate. Gently stir until the chocolate has completely melted and the mixture is smooth.

4. Add the salt, rum, orange zest and juice to the chocolate and mix together until everything is combined.

5. Leave to cool at room temperature, then place in a fridge for minimum of four hours or leave overnight.

6. Remove bowl from fridge. Using fingers, scoop out a small amount of truffle mix and roll into a ball using the palm of your hands. Repeat until all of the truffle mix is used up.

7. Transfer cocoa powder to a small bowl or plate and coat each truffle.


Vegan Spaghetti Carbonara

Vegan Spaghetti Carbonara

Serves 2.


160g spaghetti
160g mushrooms sliced
100g spinach
2 cloves garlic chopped

For the sauce…
3/4 cup cashews
1/2 cup soya milk
1 tbsp nutritional yeast
1/2 tsp each salt & pepper
Handful of parsley

Spaghetti Carbonara

Spaghetti Carbonara
– Full recipe

Posted by So Vegan on Tuesday, 15 November 2016


1. Soak cashews in hot water for one hour to soften.

2. Cook the spaghetti according to packet instructions.

3. Add a little olive oil to a saucepan and fry the mushroom and garlic for 8 minutes. Add the spinach and parsley, and fry for a further 5 minutes.

4. Prepare the sauce by combining all the ingredients in a food processor until smooth and creamy.

5. Drain the spaghetti and transfer to saucepan with the mushrooms. Pour the carbonarra sauce on top and mix until everything is combined.