My son actually made up this recipe from stuff we had in the fridge after he refused to eat some leftovers I wanted to re-heat lol.

It was simple & delicious I also ended up eating a bowl, he should cook more often!

Ingredients

Serves 2

1 spoon olive oil

100 G sliced mushrooms

2 spring onions – chopped

2 garlic cloves – crushed

60 g Vegan Lardons or chopped vegan bacon.

125 ml non dairy cream we used Alpro soy cream.

2 spoons nutritional yeast

150 G pasta

Spoonful paprika

(Optional – teaspoon crispy dried onions)

Method:

Heat the olive oil in a big pan, gently fry the mushrooms, onion & garlic for a couple of minutes until they soften, turn golden.

Add the lardons heat for 3/4 minutes.

Mix in the soy cream

Add the nutritional yeast flakes

Heat for 1-2 minutes until the cream is bubbling

Cook the pasta according to instruction

Stir through the pasta in the sauce

Sprinkle with the paprika.

You can also sprinkle with some crispy dried onions my son sprinkles these on everything as likes the contrast of the crunchy texture.

Enjoy! This is a delicious creamy flavoursome hearty bowl of pasta 👌

These delicious 3 ingredient Oreo Chocolate Truffles are an easy no-bake treat made with crushed up Oreo cookies, vegan cream cheese, and dark chocolate.

The perfect treat for Valentine’s or any special occasion or just to show you love someone.

Ingredients

1. 38 Oreo Cookies

1. 8 oz vegan cream cheese at room temperature (Violife or Oatley do a great vegan cream cheese)
2. 200 g dark chocolate

Optional

For decorating: melted white vegan chocolate, Oreo crumbs, sprinkles, crushed peppermint, coconut flakes or chopped nuts, if desired.

Method:

• Line an 18 by 13-inch baking sheet with wax paper or parchment paper.
• Crush the Oreos in a food processor or by hand – place the Oreos in a plastic bag, and bash them with the back of a spoon until they’re crumbly.
• Combine with the cream cheese in a bowl.
• Scoop the mixture out about 1 Tbsp at a time and form into 1 inch balls then and place on the baking sheet.
• Place truffles in freezer for 15 minutes.
• Melt the dark chocolate either in the microwave or steam in a glass bowl over a pan of simmering water.
• Remove truffles from freezer and dip in the melted chocolate, using a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off. 
• Return to baking sheet, sprinkle with toppings if desired, or leave them plain then allow chocolate to set. ( We drizzled them with melted vegan white chocolate chips after they had set.
• When they are all dipped and decorated, place the baking sheet or tray in the refrigerator and chill for at least an hour.
• Store in an airtight container in refrigerator.

These were so good, delicious Chocolatey and soft crumbly smooth inside. Vegan or not all chocolate lovers can enjoy these simple yet impressive.

Delicious home made Not Reeses Peanut Butter Cup Bars – Vegan friendly – no dairy – plant based.

Before my son became vegan his favourite chocolate treats were Reeses Peanut Butter Cups a rare treat which he now denies himself.

I accidentally made this recipe – I started out experimenting to make a healthier nutty bar but epically failed with the introduction of dark chocolate & peanut butter!! 😂

My son was so delighted with the results he declared it was just like the Reeses and he asked me to please make another batch immediately.

I was more than happy – we all love them as an occasional indulgent treat and they are so simple to make!!

Ingredients For Biscuit base:

• 125 g – hob nobs or oat crumble

• 85 g melted vegan butter or spread.

Middle:

• 2 tbsps Peanut Butter

• 1 tbsp Syrup

Topping:

• 150 g Melted Dark Chocolate

• 1 tbsp Vegan spread or butter

• 1 tbsp Plant based milk

Method

1. Crush the ingredients for the biscuit base:

1. Put the biscuits into a food processor and blitz them until you have fine crumbs

1. Or place the biscuits in a freezer bag and crush them using a rolling pin.

1. Place the crumb in a glass bowl and add the melted butter mix well to completely combined.

1. Line a tin or cake cases with the biscuit base & press down.

1. Leave to set in the fridge for at least 30 minutes.

1. Stir together well the peanut butter & syrup & spread across the biscuit base.

1. Melt the dark chocolate with a spoonful

1. Of butter & sooonful of plant milk in the microwave or steam in a glass bowl over a pan of boiling water – the water must be shallow & not touch the bowl.

1. Spread the dark chocolate on top & then leave to set in the fridge for 30-60 minutes.

1. Put in freezer for 20 mins

Serve & enjoy! These were so yummy & satisfied my boy’s craving for Reeses Butternut cups!

Mushroom broccoli & Vegan non Chickn Stir fry

A fresh easy & delicious stir fry. It’s loaded with mushrooms and fresh broccoli and you can add fake chicken (Seitan) or Tofu according to your preference. You can make this in under 20 minutes easily.

Ingredients

• 200g No Chicken – chicken substitute- tofu, Seitan or we used Linda Mcartney Frozen pulled chicken
• 2 Tbsp sesame oil
• 1 lb broccoli cut into florets (about 5 cups)
• 1 small onion sliced into strips
• 1/2 lb mushrooms thickly sliced
• 2/3 cup vegetable stock
• 3 Tbsp soy sauce
• 2 Tbsp brown sugar
• 1 Tbsp corn flour (mixed with 1 Tbsp water into a paste)
• 1 tsp fresh ginger peeled and grated
• 1 tsp garlic (2 small cloves) grated
• 1/4 tsp black pepper to season
• Rice or noodles to serve.

Instructions

1. Heat the oil in a pan
2. Add the onions, garlic & ginger and gently fry for couple of minutes.
3. Add the chopped vegetables and the vegan chicn, tofu or Seitan. Stir fry for 3/4 minutes.
4. Add the sauce ingredients, stock, sugar etc and heat for 4/5 minutes.
5. You can thin the sauce by adding more water if you like. (The cornflour paste thickens the sauce)
6. Serve with noodles or rice & enjoy!!