We finally found a use for the No egg sitting on our shelf, to make this tasty toast. This toast was served as a starter at our pop up café
Vegan Trifle
At first glance this looks complicated but each step is quite simple. And if you have some cake ready to pull out of the freezer you can save time.
Prepare in
Vanilla Tray Bake
This recipe makes a light, moist cake. You can vary the flavourings to get lemon, lemony vanilla or chocolate flavour. Variations are given at the end of the recipe.
15 floz
Quick pancake recipe
This recipe makes light crispy pancakes, great with lemon juice and maple syrup/agave nectar/sugar. Also try with chocolate sauce or vegan ice cream.
4.5 oz (130g) plain white flour
2 teaspoons baking
Roast hazelnut, sheese and cashew roast
This is our wheat-based nut roast. It has a few steps to it – toasted hazelnuts, charred pepper etc. – but they really add to the flavour.
However if you want
Vegan Chocolate Bounty
Use your favourite vegan chocolate for this.
Ingredients
16 standard greaseproof cupcake cases with roughly a 4.5cm diameter base
60g creamed coconut (the coconut in a block)
75ml soya cream
35ml golden syrup
150g desiccated coconut
300g
Potato, Onion and Vegan Cheese Pie
Comfort food: chunky potatoes, soft sweet onions and tangy tomatoes with melty vegan cheese and garlic. All piled into a pastry case and baked. You might recognise this dish by
Maya Gold Chocolate Cupcakes
These chocolate cupcakes are flavoured with hints of vanilla, cinnamon, nutmeg and orange to give a warm zesty flavour. For chocolate orange cupcakes leave out the spices. Use organic or