Mighty Vegan Meatballs

Mighty Meatballs

This recipe is supported by Tideford Organics

So where do we begin with these mighty vegan meatballs? Well for a start we’re really, really excited about sharing this recipe with you guys!

We kept testing and testing (and testing!) this recipe until we were absolutely certain we’d found the perfect blend of flavours and textures.

The meatballs are lovely and crisp on the outside but moist on the inside, and we’ve packed them with tons of herbs and seasoning so every bite is as satisfying as the last!

For the sauce, we decided to use red wine (ideally dry) to give the sauce lots of depth, which balances really well with the delicious Tideford Organics Tomato & Basil Sauce.

For serving, we recommend preparing a lovely, smooth mashed potato and garnishing with chopped basil. Oh, and what’s more is this recipe is entirely gluten-free!

You can find out where to buy the Tideford Organics range here.

Enjoy!

Roxy & Ben

Mighty Meatballs

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Mighty 'Meatballs'
Mighty Meatballs
Servings
3-4 people
Ingredients
For the 'meatballs'
  • 1 x 400 g tinned red kidney beans (drained and rinsed)
  • 1/2 red onion roughly chopped
  • 2 garlic cloves
  • 35 g oats
  • 30 g walnuts
  • 4 tbsp nutritional yeast
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • small handful of fresh basil
For the sauce
  • 1/2 red onion sliced
  • 1 carrot diced
  • 120 ml vegan red wine
  • 120 ml vegetable stock
  • 300 g Tideford Organics Tomato & Basil Sauce
  • oil for frying
Servings
3-4 people
Ingredients
For the 'meatballs'
  • 1 x 400 g tinned red kidney beans (drained and rinsed)
  • 1/2 red onion roughly chopped
  • 2 garlic cloves
  • 35 g oats
  • 30 g walnuts
  • 4 tbsp nutritional yeast
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • small handful of fresh basil
For the sauce
  • 1/2 red onion sliced
  • 1 carrot diced
  • 120 ml vegan red wine
  • 120 ml vegetable stock
  • 300 g Tideford Organics Tomato & Basil Sauce
  • oil for frying
Mighty Meatballs
Instructions
  1. Preheat the oven to 200°C and line a baking tray with greaseproof paper unless you’re using a non stick tray.
  2. Add the meatball ingredients to a food processor and process the ingredients together until the mixture reaches a rough consistency, ensuring some larger pieces remain. It’s really important you avoid processing the ingredients for too long, otherwise the meatballs will turn into a mush!
  3. Take roughly a tbsp of the mixture in your hand and roll it into a ball, then place it on the baking tray. Repeat until all the mixture has been used up and you’re left with 12 balls.
  4. Transfer the baking tray to the oven and bake the balls for 20 minutes.
  5. Meanwhile, prepare the sauce by first adding a little oil to a frying pan on a medium heat. When the oil is hot, add the red onion and fry for 3 minutes. Then add the carrot and fry for a further 3 minutes, stirring occasionally.
  6. Next, add the wine to the pan and simmer on a low heat for 5 minutes.
  7. Then add the vegetable stock, Tideford Organics Tomato & Basil Sauce, and finally add the meatballs to the pan. Simmer for 10-12 minutes, or until the sauce has started to thicken.
  8. Remove the pan from the hob and serve. We recommend serving with mashed potato and a sprinkle of basil. Enjoy!

About Tideford Organics

Since 1996, Tideford have been making delicious homemade-style soups and sauces in their Devon kitchen. Twenty years later, their love affair with vegetables has taken on a new level, with their exciting re-launch in September 2016 as the first dedicated organic vegan brand to launch on the UK market.

Learn more about the Tideford Organics range at tidefordorganics.com.

Twix Tart

Twix Tart

Who knew making a twix tart could be so easy?

We love the simplicity of this recipe. The shortcrust base uses only three ingredients, then all that’s left is creating the layers and refrigerating the tart until everything is set.

In case you’re wondering, blind baking the shortcrust using greaseproof paper and a small handful of rice will help prevent the middle of the base rising in the oven.

We decided to top the tart with desiccated coconut. But you can experiment with your favourite toppings, like pistachio nuts or raspberries.

Also, don’t forget to look closely at the labels when you shop for granulated sugar and dark chocolate. Not all brands are vegan-friendly.

Enjoy!

Roxy & Ben

Twix Tart

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Twix Tart
Twix Tart
Servings
8 people
Ingredients
For the shortcrust base
  • 65 g granulated sugar
  • 130 g vegan margarine
  • 200 g plain flour
For the caramel layer
  • 6 tbsp almond butter
  • 3 tbsp coconut oil
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
For the chocolate layer
  • 100 g dark chocolate
  • 1 tbsp coconut oil
Toppings
  • handful of desiccated coconut
Servings
8 people
Ingredients
For the shortcrust base
  • 65 g granulated sugar
  • 130 g vegan margarine
  • 200 g plain flour
For the caramel layer
  • 6 tbsp almond butter
  • 3 tbsp coconut oil
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
For the chocolate layer
  • 100 g dark chocolate
  • 1 tbsp coconut oil
Toppings
  • handful of desiccated coconut
Twix Tart
Instructions
  1. Preheat oven to 180°C.
  2. Cream the margarine and sugar together in a mixing bowl, then stir in flour and mix everything together with a spoon. Next, use your hands to bring the dough together fully.
  3. Use a rolling pin to roll out the dough into a circle on a well-floured surface. You can use the tart tin to measure if the circle is big enough. The dough should be roughly one cm larger than the tart tin.
  4. Transfer the dough to the tart tin and use fingers to push the dough against the sides of the tin. Cut off any excess dough that hangs over the tin.
  5. Prick the base of the dough 4 or 5 times with a fork and line the top with greaseproof paper. Then sprinkle a small handful of rice in the middle of the tin. This will help prevent the dough rising in the middle.
  6. Bake in a preheated oven for 50 mins, then leave to cool for ten minutes.
  7. Meanwhile, prepare the caramel layer by mixing the almond butter, maple syrup, coconut oil and vanilla in a bowl.
  8. Once the base is cool, pour the mixture into the tart tin on top of the base and refrigerate the tin while you prepare the chocolate layer.
  9. Add a little hot water to a pan over a low-to-medium heat, and melt the chocolate and coconut oil together in a heatproof bowl.
  10. Pour the chocolate layer on top of the caramel layer, making sure you cover as much of the tart as possible with dark chocolate. Don’t worry if the chocolate begins to pour over the edges. We think this looks pretty cool!
  11. Leave to cool, then pop in a refrigerator for 1 hour or until the chocolate has set.
  12. Sprinkle with desiccated coconut and cut into slices to serve.
Recipe Notes

You will need a 20cm tart tin.

Mac ‘n’ Cheese Bites

Mac ‘n’ Cheese Bites

Some of you might remember one of the first recipes we shared was our vegan mac ‘n’ cheese. It’s amazing to think that was almost 16 months ago!

Well that original mac ‘n’ cheese recipe has been a staple in our household ever since, and we recently decided it was about time we gave it a fun new twist.

We’ve added more ingredients to the sauce to give it a tasty kick and we chose to bake the macaroni in muffin moulds to create these awesome ‘bites’, which are perfect for dinner parties or taking to work for a snack.

If you love to experiment, we recommended trying different types of pasta to see how the bites turn out. We’ve also tried with mini conchiglie pasta, which turned out great.

Also, don’t forget to always check the label when you buy mustard from supermarkets. You can also use Dijon mustard, but some will use cheap white wine which might not be vegan.

Enjoy!

Roxy & Ben

Mac 'N' Cheese Bites

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Mac ‘n’ Cheese Bites
Mac ‘n’ Cheese Bites
Servings
12 bites
Ingredients
For the ‘cheese’ sauce
  • 140 g cashews raw
  • 220 ml soya or almond milk
  • 2 tbsp lemon juice
  • 20 g nutritional yeast
  • 2 tsp yellow mustard
  • 1/2 tsp smoked paprika ground
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 garlic cloves
For the bites
  • 250 g macaroni pasta dry
  • 80g g raw baby spinach leaves
  • small handful of breadcrumbs
  • small handful of chives chopped
Servings
12 bites
Ingredients
For the ‘cheese’ sauce
  • 140 g cashews raw
  • 220 ml soya or almond milk
  • 2 tbsp lemon juice
  • 20 g nutritional yeast
  • 2 tsp yellow mustard
  • 1/2 tsp smoked paprika ground
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 garlic cloves
For the bites
  • 250 g macaroni pasta dry
  • 80g g raw baby spinach leaves
  • small handful of breadcrumbs
  • small handful of chives chopped
Mac ‘n’ Cheese Bites
Instructions
  1. Preheat the oven to 200°C and lightly grease the muffin tray.
  2. Soak the cashews in hot water for 30 minutes.
  3. Cook the macaroni as per packet instructions.
  4. Meanwhile, add the “cheese” ingredients to a blender and blend together until smooth, then transfer to a mixing bowl with the spinach.
  5. Drain the pasta and transfer the cooked macaroni to the mixing bowl. Mix the pasta with the cheese sauce and the spinach until evenly coated.
  6. Spoon the mac ‘n’ cheese mixture evenly into the muffin moulds. Once each mould is full, press down with the back of a spoon to compact the mixture. Then, sprinkle the breadcrumbs on the top of the bites.
  7. Transfer muffin tray to the oven and bake for 10 - 12 minutes or until the edges are golden brown.
  8. Remove bites from the oven and leave to cool for 5 minutes.
  9. To remove bites from the muffin moulds, run a tablespoon around the edges and use the spoon to lift the bites out from the moulds.
  10. Sprinkle with chopped chives to serve.
Recipe Notes

You will also need a 12-up muffin tray.

Carrot Cake Doughnuts

Carrot Cake Doughnuts

This awesome recipe has been on the cards for a few months now and we’re really excited to share it with you!

At first we just couldn’t decide how to approach the cooking method. Do we fry or bake? Eventually we decided to bake the doughnuts, which means it’s relatively hassle free and obviously avoids using lots of oil.

Next, we starting thinking about what styles and flavours we wanted to combine, and we settled on one of our favourite desserts…carrot cake. Cool, right?

The carrot cake twist works perfectly with the doughnuts and the lemon-flavoured icing. It’s sweet but not sickly, and each doughnut packs in so much flavour!

Don’t forget you’ll also need a doughnut mould tray. We picked a shallow tray so the doughnuts turn out quite dainty, which we really like. And don’t forget that not all sugar, including confectioners sugar, is vegan. We always recommend researching the brand of sugar to make sure it’s vegan friendly.

We hope you enjoy,

Roxy and Ben

Carrot Cake Doughnuts

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Carrot Cake Doughnuts
Carrot Cake Doughnuts
Servings
8 doughnuts
Ingredients
  • 130 g plain flour
  • 90 g carrot grated
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 60 ml aquafaba
  • 50 ml maple syrup
  • 55 g vegan margarine (plus extra for greasing)
  • 65 g light brown sugar
  • 1 tsp vanilla extract
For the icing
  • 1 cup confectioners sugar
  • 2 tsp lemon juice
  • 2 tsp vegan milk
Servings
8 doughnuts
Ingredients
  • 130 g plain flour
  • 90 g carrot grated
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 60 ml aquafaba
  • 50 ml maple syrup
  • 55 g vegan margarine (plus extra for greasing)
  • 65 g light brown sugar
  • 1 tsp vanilla extract
For the icing
  • 1 cup confectioners sugar
  • 2 tsp lemon juice
  • 2 tsp vegan milk
Carrot Cake Doughnuts
Instructions
  1. Preheat the oven to 180°C and lightly grease the doughnut tray with a small amount of vegan margarine.
  2. Combine the flour, baking powder, cinnamon and nutmeg in a mixing bowl.
  3. In a separate bowl combine the aquafaba, maple syrup, margarine, brown sugar and vanilla extract. Don’t worry if the mixture curdles. This stage might not look very appetising but it won’t make any difference to the texture or taste of the doughnuts.
  4. Transfer the wet mixture to the dry ingredients in the mixing bowl, and combine. Then add the grated carrot and mix again until all the ingredients have combined.
  5. Spoon the cake mixture into the doughnut moulds until each mould is roughly 2/3 full.
  6. Place the doughnut tray in the oven and bake for 15 minutes.
  7. Remove the doughnut tray from the oven and leave to cool for 5 minutes.
  8. Meanwhile, combine the icing ingredients together in a medium sized bowl until smooth. The consistency should be slightly thick so the icing sticks to the doughnuts. If your mixture is too runny, simply add some more confectioners sugar.
  9. Once cooled enough to touch, remove the doughnuts from their moulds.
  10. Dunk the bottom of the doughnuts (which will be the smoothest side) in the icing and gently lift it out. Use a fork to hook the doughnuts out, if you prefer.
Recipe Notes

You will also need a doughnut tray.

Lasagna Roll Ups

Lasagna Roll Ups

How fun do these lasagna roll ups look?

The stand out component of this dish has to be the tofu ricotta filling, which has a lovely fluffy texture, while the nutritional yeast and seasoning gives the filling a slightly tangy flavour.

Sometimes we heat up a little extra tomato sauce to pour over the roll ups, so it’s usually a good idea to have some more on standby – depending on how much sauce you want to serve with the dish.

Oh, and you’ll need to be careful when you part-boil the lasagna sheets. We discovered if you boil the sheets five at a time, it’s easier to stir them around the pot and as a result they’re less likely to stick together. The cooking time might change depending on what brand you choose, so it might be worth testing one lasagna sheet to get the timings right. You want it soft enough to roll but hard enough so it keeps its shape.

We decided to use a marinara sauce, but you can go with whichever tomato-based pasta sauce you prefer!

Enjoy.

Lasagna Roll Ups

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Lasagna Roll Ups
Lasagna Roll Ups
Servings
8 people
Ingredients
  • 20 lasagna sheets
  • 300 g spinach
  • 400 g mushroom diced
  • 4 garlic cloves diced
  • 640 ml marinara sauce (or an alternative tomato sauce)
  • 1/2 cup water
For the tofu ricotta filling
  • 500 g tofu pressed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • juice of 2 lemons
  • 1/4 cup nutritional yeast
  • 2 handfuls of basil leaves
  • 1 tbsp olive oil
Servings
8 people
Ingredients
  • 20 lasagna sheets
  • 300 g spinach
  • 400 g mushroom diced
  • 4 garlic cloves diced
  • 640 ml marinara sauce (or an alternative tomato sauce)
  • 1/2 cup water
For the tofu ricotta filling
  • 500 g tofu pressed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • juice of 2 lemons
  • 1/4 cup nutritional yeast
  • 2 handfuls of basil leaves
  • 1 tbsp olive oil
Lasagna Roll Ups
Instructions
  1. Preheat oven to 180°C.
  2. Fry the mushrooms in a pan on a medium-high heat for 10 mins. Then add the garlic and spinach, and fry for a further minute until the spinach has wilted. Remove the pan from the heat.
  3. Meanwhile, blend all the the tofu ricotta ingredients in a food processor and leave the mixture to one side.
  4. Cook the lasagna sheets in batches of 5 in boiling water for 5 minutes each time, stirring occasionally to separate the sheets. Be careful because the lasagna sheets will stick together if you cook them for too long, while under-cooking will leave the sheets too hard to roll.
  5. Once the pasta sheets have finished cooking, remove them from the pan individually and sit them on a tea towel to dry.
  6. Repeat steps 4 and 5 until all the pasta sheets have been partly cooked.
  7. Evenly spread one heaped tbsp of the tofu ricotta filling on top of each lasagna sheet, followed by one tbsp of the mushroom filling, discarding any leftover water in the pan.
  8. Next, prepare the baking dish by pouring 1 cup of the marinara sauce and 1/2 cup water in the bottom of a round baking dish.
  9. Then roll each lasagna sheet and place each roll in the dish, starting around the edges until the entire dish is filled with the rolls so it looks like a bouquet of flowers.
  10. Pour the remaining marinara sauce on top of the rolls.
  11. Bake in the preheated oven for 25 minutes.
  12. Remove from the oven and top with a few basil leaves, then serve with any remaining sauce from the bottom of the dish.

Mini Pecan Pies

Mini Pecan Pies

Sweet, caramely and nutty, these mini pecan pies really hit the spot.

But be warned, they can be very difficult to put down. We tested quite a few batches to get them just right and they didn’t last long!

Remember, the trick to getting the coconut cream to separate from the water is using a can of coconut milk with high fat content. You can usually tell by shaking the can in the supermarket to see if it’s already separated. If you can’t hear it shaking around, then it’s usually a safe bet.

Enjoy!

Roxy and Ben

Mini Pecan Pies

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Mini Pecan Pies
Mini Pecan Pies
Servings
12 mini pies
Ingredients
For the pastry
  • 1 1/2 cups plain flour (plus extra for dusting)
  • 6 tbsp vegan butter
  • 1/4 cup sugar
  • 2 tsp water
For the filling
  • 1/4 cup vegan butter
  • 1 cup brown sugar
  • 1/4 cup maple syrup
  • 4 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 can coconut milk (good quality)
  • 3/4 cup pecan nuts
Servings
12 mini pies
Ingredients
For the pastry
  • 1 1/2 cups plain flour (plus extra for dusting)
  • 6 tbsp vegan butter
  • 1/4 cup sugar
  • 2 tsp water
For the filling
  • 1/4 cup vegan butter
  • 1 cup brown sugar
  • 1/4 cup maple syrup
  • 4 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 can coconut milk (good quality)
  • 3/4 cup pecan nuts
Mini Pecan Pies
Instructions
  1. Place the can of coconut milk in the fridge for at least 3 hours or ideally overnight. This will separate the cream from the water.
  2. Preheat oven to 180°C.
  3. To make the pastry, transfer the flour, the 6 tbsp butter and sugar to a mixing bowl, and rub the mixture together with your fingers until it crumbles.
  4. Add the water and combine with your hands to make a dough. Add a little more water if the dough is still dry.
  5. Wrap the dough in greaseproof paper and refrigerate for 15 minutes.
  6. Meanwhile, make the syrup filling by melting 1/4 cup vegan butter, the brown sugar, maple syrup and cornstarch in a pan on a medium heat. Bring the syrup to simmer for a couple of minutes, then add the vanilla extract and remove the pan from the heat. Next, take the coconut can from the fridge and extract the cream that has settled at the top. Stir the coconut cream into the syrup. Tip: save the coconut water to use in a smoothie.
  7. Remove the dough from the refrigerator. Dust a work surface and a rolling pin with flour, and roll out the dough on the floured surface until it’s roughly 3mm thick.
  8. Using a stencil, cut out 12 circles from the dough and place one circle in each muffin mould, making sure the dough is flush against the sides.
  9. Place 2 or 3 pecan nuts in each mould and spoon in the syrup mixture until the mould is 2/3 full.
  10. Place muffin tray in the oven and bake for 25 minutes.
  11. Remove the muffin tray from the oven and leave the mini pecan pies to cool for 5 minutes before serving.
Recipe Notes

You will also need a 12 cup muffin tray and a circle stencil roughly 10cm in diameter.

Fruity Freak Smoothie

Fruity Freak Smoothie

Disclaimer: this might be the most satisfying smoothie we’ve ever made!

We love a fruity smoothie in our household, but every now and then we like to take them to the next level and experiment with multiple layers and fun decorations.

This smoothie combines three of our favourite fruits: banana, strawberry and mango. These fruits give the smoothie a lovely bright and vibrant colour.

The crushed pistachios, which we end up mixing into the smoothie, give this recipe a crunchy texture (and they look great on top!).

Remember, the trick to getting the coconut cream to separate from the water is using a can of coconut milk with high fat content. You can usually tell by shaking the can in the supermarket to see if it’s already separated. If you can’t hear it shaking around, then it’s usually a safe bet!

Fruity Freak Smoothie

Print Recipe
Fruity Freak Smoothie
Fruity Freak Smoothie
Servings
1 large smoothie
Ingredients
For the strawberry layer
  • 2 bananas
  • 1 cup strawberries
  • 1/4 cup nut milk (i.e. almond or soya)
For the mango layer
  • 1 banana
  • 1 mango sliced
  • 1/4 cup nut milk (i.e. almond or soya)
For decoration
  • 2 strawberries
  • 1 can of coconut milk (high in fat)
  • small handful of crushed pistachios
  • 1 wooden skewer
Servings
1 large smoothie
Ingredients
For the strawberry layer
  • 2 bananas
  • 1 cup strawberries
  • 1/4 cup nut milk (i.e. almond or soya)
For the mango layer
  • 1 banana
  • 1 mango sliced
  • 1/4 cup nut milk (i.e. almond or soya)
For decoration
  • 2 strawberries
  • 1 can of coconut milk (high in fat)
  • small handful of crushed pistachios
  • 1 wooden skewer
Fruity Freak Smoothie
Instructions
  1. Slice the banana into small pieces and put the pieces inside an airtight container, then freeze for at least 2 hours or overnight.
  2. Meanwhile, place the can of coconut in the fridge for at least a few hours or overnight.
  3. Next, take one of the strawberries for decorating and cut it into slices half a cm thick. Then press each slice firmly onto the inside of the serving jar. Make sure the inside of the jar is dry, otherwise the slices might not stick.
  4. Blend together the ingredients for the strawberry layer and pour three quarters of the mixture into the jar.
  5. Next, blend the ingredients for the mango layer (leave a couple of pieces of mango to one side for decoration) and gently pour the entire mixture into the jar on top of the strawberry layer. If you like clean layers, use the back of a spoon to gently guide the mango layer on top.
  6. Top with the remaining strawberry layer.
  7. Remove the can of coconut milk from the fridge and open. Scoop out the coconut cream that has settled at the top and transfer to a mixing bowl. Note: if the coconut cream hasn’t separated from the water, there probably wasn’t enough fat content in the can. Beat the coconut cream until light and fluffy, then transfer to a piping bag.
  8. Pipe the coconut cream on top of the smoothie and sprinkle with crushed pistachios.
  9. Take the remaining strawberry used for decorating and cut it in half. Then take the remaining mango pieces, add both fruits to the wooden skewer and carefully place the skewer inside the jar so the fruit pieces poke out of the top.
Recipe Notes

You will also need a 1 litre Kilner jar or similar.

Quick Tofu Pad Thai

Quick Tofu Pad Thai

Sometimes we get back home from a long day in the studio feeling exhausted, and we need a really quick, super easy recipe so we can spend the rest of the night relaxing on the sofa!

And this quick tofu pad thai recipe is exactly that.

It’s a really easy recipe to master and it’s bursting with fresh flavours and spices. It’ll take you no time at all, so you can spend the rest of your evenings relaxing content and full of glorious food.

Quick Tofu Pad Thai

Print Recipe
Quick Tofu Pad Thai
Quick Tofu Pad Thai
Servings
4 people
Ingredients
  • 300 g extra-firm tofu
  • 200 g rice noodles
  • 1 head of broccoli cut into 1” florets
  • 2 carrots julienned
  • 1 red pepper julienned
  • 4 garlic cloves diced
  • oil for frying
For the sauce
  • 1 tbsp peanut butter
  • 2 tbsp sriracha sauce
  • 1 tbsp brown sugar
  • thumb of ginger grated
  • 1 lime juice only
  • 3 tbsp soya sauce
  • 1/4 cup water
For serving
  • 2 spring onions sliced
  • crushed peanuts
  • wedges of lime
Servings
4 people
Ingredients
  • 300 g extra-firm tofu
  • 200 g rice noodles
  • 1 head of broccoli cut into 1” florets
  • 2 carrots julienned
  • 1 red pepper julienned
  • 4 garlic cloves diced
  • oil for frying
For the sauce
  • 1 tbsp peanut butter
  • 2 tbsp sriracha sauce
  • 1 tbsp brown sugar
  • thumb of ginger grated
  • 1 lime juice only
  • 3 tbsp soya sauce
  • 1/4 cup water
For serving
  • 2 spring onions sliced
  • crushed peanuts
  • wedges of lime
Quick Tofu Pad Thai
Instructions
  1. Prepare the tofu by removing as much moisture as possible by pressing down it, then drying with a tea towel or kitchen towel.
  2. Slice the tofu into 1” chunks and fry in a pan with a little oil on a medium heat for 6 minutes. Then turn over and fry the other side for 6 minutes.
  3. Meanwhile, prepare the rice noodles as per packet instructions.
  4. While the noodles are cooking, combine the sauce ingredients in a small bowl.
  5. Remove the tofu from the pan and set aside. Add a little more oil to the pan and fry the broccoli for 2 minutes. Then add the carrots and pepper, and fry for a further 3 minutes. Finally stir in the garlic and cook for 1 minute.
  6. Drain the noodles and transfer to the frying pan with the sauce. Stir well to combine.
  7. Add the tofu pieces to the frying pan, gently fold in and fry for another minute.
  8. Serve with slices of spring onion, crushed peanuts and a wedge of lime.
Recipe Notes

#SoVegan

No-Bake Strawberry Cheesecake Brownies

No-Bake Strawberry Cheesecake Brownies

This recipe combines two of our favourite things…a creamy, cashew-based strawberry cheesecake and rich, sweet brownies.

Oh, and it doesn’t involve any baking. Amazing, right? Simply freeze the cake for two hours, then slice into ‘cheesecake brownies’ and eat immediately!

The texture will go soft if you leave it at room temperate for too long, but simply refrigerate if you can’t finish it all in one go.

And here’s a top tip: make sure you buy good quality tin coconut milk, otherwise the water might not separate from the cream when you refrigerate the tins. When you open the tins, you should be left with the sweet, creamy coconut at the top.

Enjoy!

No-Bake Strawberry Cheesecake Brownies

Print Recipe
No-Bake Strawberry Cheesecake Brownies
No-Bake Strawberry Cheesecake Brownies
Servings
10 people
Ingredients
Brownie base
  • 1 tin coconut milk (cream only)
  • 1/4 cup cocoa powder
  • 1 cup almonds
  • 1 cup dates
  • 2 tbsp maple syrup
Strawberry cheesecake
  • 1 1/2 cups cashews
  • 2 tbsp maple syrup
  • 1 lemon (juice only)
  • 1 tin coconut milk (cream only)
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups strawberries
Servings
10 people
Ingredients
Brownie base
  • 1 tin coconut milk (cream only)
  • 1/4 cup cocoa powder
  • 1 cup almonds
  • 1 cup dates
  • 2 tbsp maple syrup
Strawberry cheesecake
  • 1 1/2 cups cashews
  • 2 tbsp maple syrup
  • 1 lemon (juice only)
  • 1 tin coconut milk (cream only)
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups strawberries
No-Bake Strawberry Cheesecake Brownies
Instructions
  1. Leave the tins of coconut milk in the fridge to cool for a few hours. This will separate the water from the cream. Note: It’s important you use good quality coconut milk, otherwise the milk and cream might not separate.
  2. Line a 7” x 7” baking tin with greaseproof paper.
  3. Soak the dates in hot water for 10 minutes or until soft. Meanwhile, leave the cashews to soak in hot water in a separate bowl.
  4. Blend the almonds until fine and add the almond flour to a mixing bowl.
  5. Next, drain the dates and blend them with 2 tbsp of the maple syrup to make a smooth paste.
  6. Transfer the paste to the mixing bowl with the almond flour and combine with the cocoa powder and the cream taken from a tin of coconut milk.
  7. Once well combined, pour the mixture into the baking tin. Use a spatula to level the mixture, then refrigerate the base until the cheesecake mix is ready.
  8. To make the strawberry cheesecake layer, drain the cashews and place in a blender.
  9. Add all the remaining cheesecake ingredients to the blender, including 1 cup of the strawberries, and blend until smooth.
  10. Remove the base from the refrigerator and pour the strawberry cheesecake layer over the brownie base. Gently tap the baking tin to level the cheesecake layer.
  11. Cut the remaining strawberries into slices roughly half a cm thick and arrange on top of the cheesecake for decoration.
  12. Place the baking tin in a freezer for two hours, then serve immediately.