Month: May 2022

Salmon en croute seemed like one of the trickier recipes that I could try to veganise, but it turned out pretty good! Before going vegan, I would usually eat salmon en croute with potatoes on the side, but this recipe has them inside the pastry – combined with the dill, vegan salmon and cream cheese, it tastes amazing!

Ingredients

1 can banana blossom, drained and chopped into chunks

4 tbsp vegan cream cheese

2 tbsp dill

Juice of one lemon

2 tbsp dried seaweed

1 sheet of ready rolled puff pastry

8 new potatoes, boiled and mashed

Tbsp plant milk, to glaze

Method

Combine the banana blossom in a bowl with the cream cheese, mashed potato, dill, seaweed, and lemon juice. Cover the bowl in clingfilm and refrigerate for an hour or more to let the flavours combine.

Line a pastry dish with half of the pastry, and spoon the mixture inside. Cover with the other half of the pastry, sealing the edges and creating a glaze with a little plant milk.

Bake at 180 degrees for 40 minutes until the pastry is golden. Serve with a green salad and peas.

If you like this, try our vegan crab omelette!

This is a twist on my vegan Auntie Eileen’s egg mayo sandwiches. The beetroot gives a zesty twist to the egg tofu and is packed with potassium, vitamin A, iron and antioxidants, making this a healthy option for breakfast, lunch or dinner.

Ingredients

1 beetroot, peeled, roasted and finely chopped

1 block firm tofu

1 tsp kala namak salt

1 tsp turmeric

3 tbsp vegan mayo

Two slices sourdough toast

Salad and chopped spring onion, to garnish

Method

First, press the tofu for an hour, using a tofu press, or by wrapping the tofu in a tea towel, placing it in a sieve, suspending it over a bowl and placing heavy books on top.

Mash the tofu up using a potato masher or with your hands. You don’t need to marinade the tofu with this recipe, as you are adding such strong flavours.

Mix the mayo, kala namak salt, turmeric and chopped beetroot into the mashed tofu.

Serve on toasted sourdough garnished with salad and enjoy!

If you like this, try our lemon parsley beans with tomato cashew spread.

Anyone who knows me will tell you that I believe there is nothing that can’t be veganised, so when I saw a recipe for crab omelette online, I was up for the challenge! I’m a late convert to the wonder that is banana blossom, and knew right away that it would be the hero ingredient in this dish. Our vegan daughter said that she thought this vegan crab omelette was one of the best dishes I’ve made in eleven years of being vegan, which is praise indeed! I hope you love it just as much as we did.

This makes two omelettes.

Ingredients

1 can banana blossom, drained, rinsed, and chopped finely

1 tablespoon dried seaweed

2 tablespoons lemon juice

1 tablespoon soy sauce

1 tablespoon chopped parsley

260g gram (chickpea) flour

16 oz water

2 tsp turmeric

1 tsp kala namak

Parsley, sprouts (I used sprouted alfalfa), spring onion and lemon to garnish

1 tsp and 1 tbsp cooking oil

Method

Make the crab meat by combining the banana blossom, lemon, soy sauce, seaweed and parsley.

Heat a tsp of cooking oil in a small pot and place the crab meat in it to warm through, stirring frequently.

Heat a tbsp of cooking oil in a frying pan. Combine the gram flour, water, turmeric and kala namak and pour into the hot pan, sliding a spatula to loosen round the edge.

Once the underside is cooked, flip the omelette over and add the warm crab meat to the top.

Once the other side of the omelette is cooked, fold the omelette over the crab meat and serve garnished with lemon, parsley, chopped spring onion and sprouted grains.

If you like this, try our vegan smoked salmon blinis with sour cream.