Month: September 2020

Posted on

Apple, Coconut and Maple Syrup Vegan Breakfast Bake

I ended up making this vegan breakfast bake with apple, coconut and maple syrup as I wanted to find some new recipes to make with the glut of apples in our back garden. This needs quite a lot of apples, but it’s a lovely breakfast or pudding and serves around four medium bowls. You can be healthy and eat it with some vegan yoghurt – coconut would be especially delicious with this – or be like me and eat it with some ice cream.

Ingredients

2lb apples – quarter then chop quarters into four slices. Peel if you prefer but you don’t need to.

4 tbsp maple syrup

2 tbsp apple juice

2 tbsp cornflour

2 tsp ground cinnamon

6 tbsp vegan butter, soft or melted

4 tbsp maple syrup

2 tbsp plant milk

2 oz plain flour

8 oz oats

2 tbsp raisins

4 tbsp pecan or walnuts

4 tbsp chopped coconut

Ice cream or yoghurt for serving

Method

Mix the apples in a bowl with the cinnamon, 4 tbsp maple syrup, apple juice and cornflour, making sure the apples are completely coated in the mixture.

Line a baking tin with this mixture.

Mix the butter, 4 tbsp maple syrup, plant milk, flour, oats, raisins, nuts and coconut together in a bowl and pour over the top. Bake at 175 degrees for around 45 minutes or till golden on top.

Serve with ice cream or yoghurt!

Posted on

Vegan Knishes with Potato and Dill

The lesser know little sister of the bagel, these vegan knishes are so delicious hot or cold – and there are hundreds of variations on them using various fillings – this one is another favourite. This version is pretty carb heavy so you might need a wee lie down after eating them! They’re delicious with sour cream – recipe here – and mustard butter, which is just 4tbsp butter mixed with 1 tsp wholegrain mustard.

Method

Dough

125 ml vegetable oil

1 tsp white wine vinegar

250 ml vegetable stock

300g plain flour plus extra for kneading.

1/2 tsp salt

Filling

750 g potatoes, boiled and mashed or riced

10 g dill

2 tbsp olive oil

1 tsp salt

1tsp nutritional yeast

Make the dough by combining all the dough ingredients together to form a smooth ball. Cover in clingfilm and leave for an hour or so.

Roll the dough out into a thin rectangle. Combine the mashed potatoes, olive oil, salt and nutritional yeast and spread along the bottom third of the rectangle, then roll the pastry up and cut into 8 knishes of squat round shapes.

Bake in the oven till golden and serve with sour cream and mustard butter!

Posted on

Vegan Spaghetti Carbonara

Is there anyone who doesn’t like spaghetti carbonara? The good news is that – as with everything – there’s a vegan version so no one needs to miss out! This vegan spaghetti carbonara recipe is really quick and easy with little prep and easy to find ingredients.

I’ve given the recipe for the sauce here and will leave pasta quantities up to you. This amount is enough for roughly four large bowls of carbonara.

You’ll need a blender to make this – I used a Nutribullet.

Ingredients

1 packet Quorn vegan ham, chopped into small squares. You can swap this for vegan bacon or use both!

Handful parsley to garnish

2 cloves garlic

1 tsp onion powder

1 tsp salt

1 tbsp nutritional yeast

400g cashews, soaked in water and drained

250 ml plant milk

150 g frozen peas

Method

First, blend the cashews, garlic, milk, onion powder, nutritional yeast and salt together. Add some warm water or olive oil if the consistency isn’t runny enough for you.

Then cook the pasta, adding the frozen peas to the water a couple of minutes before the pasta is cooked.

Heat the sauce in a large wok, adding the ham and the pasta, and combine. Garnish with the parsley and serve!