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Bread & Dough Recipe

Cheese & Garlic Twist Bread

vegan cheese and garlic twist bread recipe
vegan cheese and garlic twist bread recipe
vegan cheese and garlic twist bread recipe
vegan cheese and garlic twist bread recipe

Ingredients

For the dough: 

2 1/2 cups strong white bread flour | (350g)

1 tbsp Fast action yeast (7g)

1 tbsp sugar

1 tsp salt

1 cup oat milk | 250ml  *room temperature

¼ cup olive oil | 60ml

 

For the filling:

 

80g Vegan grated cheese (I used Violife)

1 tsp garlic powder

1 tbsp dried oregano

1/2 tsp salt

Method

Add the luke warm milk, sugar and yeast into a bowl and leave for around 5 minutes to react

Add the flour, and salt to a large mixing bowl, then once the milk and yeast have reacted, pour those into the mixing bowl with the olive oil and bring together with a spoon or your hands

Move  to a floured work surface and knead by hand for 10 minutes until, you can also add the dough to a machine and knead for the same amount of time

Clean out the mixing bowl, then add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for around 1 hour

Preheat the oven to 180º

After the dough has risen, knock it back and roll onto a floured surface. Using a rolling pin, roll it out into a rectangle shape, around 2cm thick

Sprinkle the grated vegan cheese across the surface and garnish with the oregano and garlic powder

Roll the dough lengthways, to make a long sausage shape, then using a sharp knife carefully slice down the middle (also lengthways) to it should leave you with two long strands

Overlap the two strands, keeping the exposed filling facing towards you (this will help the cheese bubble out and bake) then place in an oven proof pan lined with baking parchment

Place on the middle tray and bake for 30 minutes then cover the top with the baking parchment and continue to bake for a further 10-15 minutes

Allow to cool slightly and enjoy!

Dinner Lunch & Light Bites

Pulled Vegan Chick’n Pitas

vegan pulled chicken wraps
vegan pulled chicken wraps
vegan pulled chicken wraps

Ingredients:

1 pack of Linda McCartney 'pulled chicken'

1 heaped tbsp za'atar

1 tsp rapeseed oil

2 tbsp water

1/4 tsp salt

____

For the mayo:

2 tbsp vegan mayo

1/2 lemon squeezed

1/2 tsp za'atar

1 tsp water

For the filling:

100g seasonal tomatoes

1/2 small red cabbage

Large handful spinach

___

2 large handmade pittas per person:

250g plain flour

1 tbsp olive oil

150ml warm water

1 tsp fast yeast

pinch salt

 

 

___
Method:
Add the pulled chicken to a pan with the oil and fry for around 5-6 minutes, then add a splash of water.

Season with the za'atar and salt and continue frying for a further 3-4 minutes. Set aside.

Take the fresh pitas out of the oven then layer with the spinach, pulled chicken, thinly sliced cabbage and fresh tomatoes.

Garnish with the mayo dressing and enjoy!

For the mayo, simply mix the ingredients together.

 

method for pita

Miix the warm water and yeast, sit for five minutes

Then mix with the other ingredients

Knead together for 10 minutes, leave to rise in a warm place for 1 hour

Knock back the dough, divide into 8 equal balls,

Roll out each portion with a rolling pin until around 1cm thick then bake at 250ºC for 5-6 minutes

Bread & Dough Dinner

Banh Mi Pizza

banh mi pizza topping vegan
banh mi pizza topping vegan
banh mi pizza topping vegan

For the base:

500g strong flour

1 tbsp olive oil

1 tsp salt

1 1/4 tsp yeast

240ml luke warm water

___
Topping ingredients:

Pak choi

Carrot

Spring onions

Frozen ginger

1 red & 1 green chilli

Handful dairy free cheese

2 tbsp passata

handful sesame seeds

1 tbsp sriracha mayo

Method

By Hand

Mix the luke warm water and yeast together in a cup and leave for five minutes

Bring all of the dough ingredients together in a bowl, adding the water and yeast and knead for around 8-10 minutes until a springy dough comes together, leave in a clean bowl with a drop of olive oil and leave in a warm place for 1 hour

Knock back the dough and divide into 2 balls

Flour a work surface and using the palm of your hand push the dough to create a pizza base then cover and leave to prove for a final 30 minutes

 

 

By machine

Select option number 18 on the Panasonic 2522 bread maker which will knead the dough and leave to prove. All you need to do is flour a work surface and using the palm of your hand push the dough to create a pizza base then cover and leave to prove for a final 30 minutes

 

Add the pizza toppings then add to a preheated oven (220ºC) and bake the bases for around 7-8 minutes

 

Enjoy!

Dinner

Creamiest Vegan Mac & Cheese

cheese pasta vegan friendly
cheese pasta vegan friendly
cheese pasta recipe vegan plant based

Ingredients:

250g macaroni

Pinch salt 

 

For the sauce

 

75ml olive oil | ½ cup

400ml oat milk | just less than 2 cups

¼ cup nutritional yeast (optional)

4 cloves garlic (substitute for 1 ½ tsp garlic powder)

¼ tsp cracked black pepper

½ tsp salt

1 tsp smoked paprika

¼ tsp dijon mustard

2 tbsp cornflour

100g grated vegan cheese |1 cup

 

Optional topping:

4 brussels sprouts, peeled to the leaves

1 clove minced garlic 

pinch of salt

Method

 

Bring the pasta to boil in a pot of water with a pinch of salt

*options for the garlic* you can finely chop and fry the garlic before adding to the sauce, or just add the whole cloves to the sauce to infuse with the flavour and remove after a few minutes before adding to the pasta.

Either using a whisk or a blender, add all of the ingredients to make the sauce (apart from the vegan cheese) and mix until smooth

 

Add the sauce mix to a pot and place on a low - medium heat, adding the grated vegan cheese until melted - careful not to bring to a simmer

 

Drain off the cooked pasta then add the cheese sauce and mix until coated

 

Optional topping:

Peel off the leaves from the brussels sprouts then add to a pan with a ½ tsp olive oil, the minced garlic and salt and fry for around 5 minutes then add to the top of the pasta

 

Dinner Recipe

Chorizo & Paprika Pasta

sausage pasta vegan recipe
sausage pasta vegan recipe
sausage pasta vegan recipe

Ingredients

1 red onion

1 stalk celery

3 cloves garlic

1 tbsp tomato puree

1 large red pepper

3-4 vegan chorizo sausages

1 400g tin chopped tomatoes

250ml water

1 tbsp smoked paprika

1/4 tsp salt

1 bay leaf

1 tsp sage

 

Method:

Bring the pasta to boil in a pan with a pinch of salt for the time instructed on the packet (approx 12 mins)

Finely chop the onion, celery and add to a frying pan with 1 tsp olive oil, fry for around 6-7 minutes

Chop the red pepper and the vegan chorizo sausages into large bite size chunks and add to the frying pan

After a few minutes of frying, finely chop the garlic and add to the pan and cook off for around 2 minutes

Add the tinned tomatoes, tomato puree, smoked paprika, sage, bay leaf and the water and leave to simmer for around 10 minutes

Drain the pasta and add to the pot of tomato, taste test adding a little more seasoning if needed.

sausage pasta vegan recipe
sausage pasta vegan recipe
Lunch & Light Bites Recipe

Glamorgan Sausage Roll

vegan glamorgan sausage roll
glamorgan sausage roll leek vegan
vegan glamorgan sausage roll

Ingredients:

 

For the sausage mix 

150g leeks (around 2 small leeks)

100g / 1 cup breadcrumbs

1 ½ tsp smoked paprika

1 ½ tsp sage

1 tsp mustard

Large punch black pepper

2 tbsp nutritional yeast

250g apple sauce (unsweetened if possible)

 

For the pastry

1 sheet puff pastry (270g)

¼ cup stock (I used ½ stock cube with boiling water)

1 tbsp black sesame seeds

 

Method:

 

Preheat the oven to 200ºC

 

Finely chop the leeks then add the spices, breadcrumbs and nutritional yeast and mix together 

 

Then add the jar of applesauce and combine until everything is fully coated

 

Get in there with your hands, and roll the mixture into 3 similarly sized sausages (it helps if they’re approximately the same length as the shortest side of the pastry sheet)

 

Wrap the sausage mix in tin foil then pop in the fridge for 20 minutes

 

Take out of the fridge, then gently fry in a tsp olive oil for 6-7 minutes until turning golden on each side

 

Lay the sheet of pastry on a flat surface, pop one of the sausages along the shortest side, then roll the sheet over to make the first sausage roll 

 

There should be a little overlap in the pastry, so using a fork crimp the edge to help seal it

 

Repeat this with the two other sausages then lightly wash in the vegetable stock mix

 

Gently score the top of the pastry with a knife then finish with a sprinkle of black sesame seeds

 

You can either slice the long sausage rolls into mini ones before baking, or after - I like to do it before, and make around 8-10 small sausage rolls

 

Place on a baking tray on greaseproof paper and bake for around 15-18 minutes or until the pastry is golden

 

glamorgan sausage roll leek vegan
glamorgan sausage roll leek vegan
Recipe Sides & Savoury Snacks

Vegan Pancetta & Cream Cheese Pinwheels

vegan pancetta pinwheels with nush cream cheese
vegan pancetta pinwheels with nush cream cheese
vegan pancetta pinwheels with nush cream cheese
vegan pancetta pinwheels with nush cream cheese

Ingredients

1 sheet puff pastry

100g Nush Chive 'cream cheese'

1 tsp dried parsley

1/2 tsp dried garlic

50g vegan pancetta (can be found in Sainsbury's)

pinch cracked black pepper

1/2 tsp marmite + 3 tbsp water to coat the pastry (optional)

 

 

 

 

Method:

Roll out the pastry sheet onto an even surface and spread the bush cream ch•ese evenly across

Sprinkle the garlic powder, dried parsley and vegan pancetta with a pinch of cracked black pepper

Roll lengthways to make a long sausage shape then using a shap knife, half, half again and repeat until you have around 12 pinwheels

Lay out the rolls on the baking tray on the greaseproof paper then coat in the marmite/water mix using a pastry brush (this is optional but helps give a gorgeous golden finish on the pastry)

Pop in a preheated oven at 200ºC for 12-14 minutes or until beautifully golden

 

vegan pancetta pinwheels with nush cream cheese
vegan pancetta pinwheels with nush cream cheese
vegan pancetta pinwheels with nush cream cheese
Recipe Sides & Savoury Snacks

Leek and Butternut Filo Tart Crowns

leek and squash filo tarts

This year I had the opportunity to work with The British Leek Growers' Association to create 6 more delicious recipes.

Celebrating this gorgeous seasonal veg, the humble leek has such versatility as an ingredient. Here is one of my favourites yet, these filo crown tarts with a creamy filling.


 

leek and butternut filo tarts vegan
leek and squash filo tarts

Ingredients

2 leeks 

1 butternut squash 

4 cloves garlic 

1 roll filo pastry quartered 

Large pinch salt 

1/2 tsp coriander

1 tsp mixed spice 

1 tsp fresh thyme 

Large pinch pepper

1 tsp olive oil 

Method

Preheat the oven to 180ºC

 

Slice the leeks and squash, roughly chop and peel the garlic cloves and drizzle in olive oil and salt, roast for 25 minutes

 

Quarter the sheet of filo pastry and using a non stick muffin tray, add one thin quarter and brush with olive oil then layer with another two sheets. Repeat until you’ve filled 12 of the muffin holes

 

Take the sliced leeks, garlic and squash out of the oven and pulse in a food processor for around 10 seconds until just combined *note, leave 1 or 2 of the leek slices aside to garnish at the end*

 

Add the filling to the pastry and bake at 200°C for 10 minutes 

 

Top with the leftover leek, pomegranate seeds and a few sprigs of fresh thyme

leek and butternut filo tarts vegan
leek and butternut filo tarts vegan
Bread & Dough Recipe

Garlic and Leek Twist Bread

leek and garlic twist bread
leek and garlic twist bread
leek and garlic twist bread lucy nd lentils vegan

Method

 

For the dough:

 

3 cups plain flour | 400g

1 1/2 tsp Fast action yeast | approx 9g

1 tbsp sugar

1 tsp salt

¾ cup oat milk |210ml  *room temperature

¼ cup olive oil |60ml

 

For the filling:

 

¼ cup vegan margarine |100g

1 large leek

1 tsp garlic powder

1 tsp dried parsley

Pinch salt

Method

Add the luke warm milk, sugar and yeast into a bowl and leave for around 5 minutes to froth

Add the flour, and salt to a large mixing bowl, then once the milk and yeast have reacted, pour those into the mixing bowl with the olive oil and bring together with a spoon or your hands

Move  to a floured work surface and knead by hand for 10 minutes until, you can also add the dough to a machine and knead for the same amount of time

Clean out the mixing bowl, then add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for around 1 ½ hours

Prepare the filling by finely chopping the leek then beating into the margarine, add the salt, pepper, parsley and garlic powder and mix until combined then leave aside

After the dough has risen, knock it back and roll onto a floured surface. Using a rolling pin, roll it out into a rectangle shape, around 2-3cm thick 

Spread the butter and leek filling onto the surface of the rolled out dough leaving just a thin border

Roll the dough lengthways, to make a long sausage shape, then using a sharp knife carefully slice down the middle (also lengthways) to it should leave you with two long strands

Overlap the two strands, keeping the exposed filling facing towards you (this will help the butter ooze out and bake) then place in a large loaf tin, cover with a tea towel and leave to rise for a further 30 minutes

Preheat the oven to 190º then place the risen dough in for 25 minutes, then cover with baking foil and bake for a further 20-25 minutes 

Allow to cool and enjoy!

leek and garlic twist bread
leek and garlic twist bread
dessert Recipe

Peanut Crunch Bars with Hidden Layer

peanut crunch bars vegan
peanut crunch bars vegan
peanut crunch bars vegan

Ingredients

For the base:

1 cup peanuts

1 tbsp cacao nibs 

1 tbsp chia seeds

1 tbsp desiccated coconut (I used Coconut Merchant)

8 medjool dates

Pinch salt

 

For the middle:

2 tbsp peanut butter of choice (I used Manilife as it's really smooth and creamy)

 

For the topping:

80g dark chocolate (I used Benefit Protein Chocolate)

1 tbsp coconut oil

½ tsp sea salt

1 tsp cocoa powder 

Method

 

For the base

Roast the peanuts and cacao nibs at 180ºC for 10 minutes

 

Add the nuts and all of the other base ingredients in a food processor and blitz until combined

 

Press the mix down into a lined brownie tin then add the runny peanut butter layer over the top and set aside

 

Using a bain marie, melt the chocolate, coconut oil and cocoa powder together until combined then pour over the top of the peanut butter layer 

 

Sprinkle a little sea salt over the top and leave in the fridge to set 

Slice and enjoy!

peanut chocolate bars
peanut crunch bars chocolate