Vegan pea and paneer curry recipe with creamy vegan cheese, tangy tomato and lots of fresh herbs and spices.
Cream of tomato soup (vegan)
Creaminess is the key with this soup, so it has three ingredients to make it creamy: cashew nuts, potato and coconut cream. They all add to the flavour too –
Mushroom and red wine shepherd’s pie
We’ve tried a good few recipes for shepherd’s pie (it’s the cottage pie on our menu) and like this one the most. It took a few tweaks though. It’s got
Vegan Chinese recipes – broccoli and cashews in black bean sauce
If you haven’t used fermented black beans before (we hadn’t), this sauce gives a quick and tasty introduction. Fermentation completely transforms black beans and you don’t need to use many
Vegan Chinese recipes – sweet and sour
This recipe is a firm favourite.
As well as the taste, it is easy to make (though there is quite a lot of chopping) and all the ingredients easy to obtain.
Vegan Tartare Sauce in 10 minutes
If you like pickles and mayo you’ll love this dip. It combines a creamy texture with the sharp tang of vinegar and pickles. It’s really quick to make.
Two dips from our buffets: black olive and spicy peanut
We made two of our favourite dips today and wanted to share them with you. The black olive tapenade (pictured right) is whizzed up in a food processor and the
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
Fudge Balls
These are really quick to make – the ingredients just need to go in a food processor and you get a snack which you can eat at home or take