This is a really nice recipe my son was impressed he said he fancied a Chinese takeaway but no need as i cooked it myself from scratch and took less than 30 mins. The perfect ‘Fakeaway’! It was everything you expect from this classic Chinese dish; crispy, tangy and sweet!
1 pack vegan chicken nuggets – Quorn or we used Linda McCartney Southern fried vegetarian chicken.
1 Tablespoon Vegetable oil.
1 large onion – peeled and chopped into large chunks
1 red pepper – chopped into 1 inch pieces
1 yellow or green pepper – chopped into 1 inch pieces
2 cloves of garlic – peeled and chopped
1 tsp minced or grated ginger
227 Can pineapple pieces – cut into chunks
(You can add additional vegetables if you like – I put in some chopped leek & Chinese cabbage – this is optional)
** optional sesame seeds**
Salt & pepper to season
Cooked white rice, to serve
Sweet & sour sauce
2 tbsp dark soy
3 tbsp vinegar (malt, white wine or apple cider vinegar are all ok)
3 tbsp tomato ketchup
2 tbsp soft brown sugar
1 tbsp cornflour mixed with 2 tbsp water, to thicken
Cook the Vegan ‘chicken’ according to instructions.
Heat the oil in a wok or large frying pan until very hot.
Add the onions, cook for 3 minutes, stirring until they start to soften.
Add the peppers and cook for another 2 minutes.
Onions & Peppers
Add the garlic and ginger and cook for another minute.
Add the soy sauce, Vinegar, ketchup, sugar & pineapple including some of the juice.
Bring to the boil, then turn down the heat and leave it on a low temperature so it’s just simmering.
Add the cornflour & water mixture this will thicken your sauce and give it a nice gloss, simmer for 2 minutes stirring through.
Transfer the cooked vegan chicken to the pan with the sauce and toss to coat. (I cut my vegan chicken into smaller pieces first)
If you have the sesame seeds (we didn’t) sprinkle over
We discovered that Biscoff biscuits are naturally vegan so I thought I would try to make a luscious dessert with them.
A simply delicious no bake Biscoff cheesecake with mandarin. Unbelievable that it’s dairy free – plant based & vegan.
I thought I would try mandarins to compliment with the caramel flavour of the biscoff, as well as have some fruit lol. An orange caramel delight.
The biscoff spread is also dairy free and amazing – it’s basically a creamy caramelly paste made from biscoff biscuits.
I had to adapt my recipe purely because the biscoff biscuits I bought – went missing as my teenagers had already eaten them before I started making the cake!! (I replaced the base with digestive biscuits)
Aldi actually do a good knock off – their caramelised biscuits I used for the topping.
Luckily enough I managed to rescue most of the jar of biscoff spread as they had started to spread it on their toast! (They never usually eat toast that’s how good the spread is!)
It’s hard to believe this delicious dessert is vegan & dairy free! It’s long been a family favourite and I’m happy to have ‘veganised’ it. It tastes just as good! Bananas, caramel, biscuit & cream it’s a winning combination!
225 g Biscuits (We used Ginger Biscuits which are naturally vegan depending on the brand – check the packaging but you can use plain digestives)
100g Vegetable spread
The Caramel filling
**Cheat** You can cheat like i did when I discovered Betty Crocker Salted Caramel Flavour Icing!! – naturally vegan & – ready to spread straight out of the container!!
Or make your own:
1 cup brown sugar
1/2 cup vegan spread
1/4 cup coconut milk
1 teaspoon vanilla extract (optional)
2 ripe bananas
150 ml Vegan Double Cream (Alpro)
2 tablespoons icing sugar
50 G Dark Chocolate
To make the base, butter and line loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs with a rolling pin or similar object.
Melt the vegetable spread.
Put the biscuit crumbs in a bowl and Mix thoroughly with the melted vegan butter until the crumbs are completely coated.
Tip them into the prepared tin and press firmly down into the base .
Chill in the fridge for 1 hr to set firmly.
For the caramel sauce – you can spread the Betty Crocker ready made icing over the base. Or:
Bring brown sugar, vegan butter, and coconut milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract.
Wait for it to cool before spreading evenly over the biscuit base.
Slice & layer the banana over the caramel.
Whisk the vegan double cream & icing sugar until it’s a thick consistency.
Fab for a special breakfast or brunch. You’d never be able to tell the waffles are vegan! We topped with fresh fruit, syrup & whipped cream.
We were very excited a few weeks ago to discover plant based single cream and even more excited now to have discovered Plant based Double Cream! This one was Elmlea. It’s a real game changer!! I Can’t wait to try some more recipes with it.
We whisked it the same way you would normal double cream – until it’s a thick consistency – you can add a spoon or 2 of icing sugar if you want to sweeten it a bit.
This recipe makes 4
2 cups flour
2 cups of non-dairy milk
4 tablespoons of vegetable oil
2 teaspoons of baking powder
2 teaspoons apple cider vinegar
2 tbsps sugar
1 teaspoon of vanilla extract
1 pinch of salt
(Optional – I added a mashed banana)
Grease the waffle iron with vegetable oil and turn it on.
Mix the flour, baking powder, sugar and salt in a bowl.
Add the plant milk, vegetable oil, apple cider vinegar and vanilla extract to the dry ingredients
Whisk the mixture by hand until its a smooth batter
Pour the batter into the waffle iron according to its instructions.
open the waffle maker only when they are ready! The best way to tell is when steam stops coming out of the waffle iron.
Open the waffle maker slowly to allow them time to release.
Whilst you are cooking more waffles place them on a baking tray in a low oven until you are ready to serve them to keep them crisp & warm.
These waffles came out perfectly crunchy on the outside and fluffy on the inside. Enjoy with your favourite toppings!
This is a great tasting easy go- to recipe for a simple stir fry which you can adapt according to your taste or ingredients available. It’s also quick to make – literally throw the ingredients in the pan.
The sweet chilli sauce & soy sauce are the key ingredients. I always have a bottle of each in the cupboard & you cannot go wrong it’s a winning combination of flavours! Salty, sweet & spicy but not too hot, the kids love it!
We were having a ‘cheat day’ so used a pack of ready mixed Vegetable & Bean sprout Stir Fry.
You can use any fresh vegetables you like – Carrot, broccoli, cabbage, peppers, beansprouts are all great – make sure you chop them into small pieces.
We used ready to Wok Noodles. You have to check the noodles are vegan as I’ve made the mistake of buying noodles that couldn’t be eaten so avoid Egg noodles!! These ones are rice noodles so they’re ok & we tried curry flavour one which was nice.
If you don’t have noodles it’s equally nice with rice. You can jazz up the rice a little by adding some finely chopped spring onion, chopped coriander, grated carrot & crushed peanuts!
3 tbsps Soy Sauce
3 tbsps Sweet Chilli Sauce
1tbsp Tomato ketchup
200g No Chicken – chicken substitute- tofu, Seitan or we used Linda Mcartney Frozen pulled chicken. (Half a pack)
Vegetables of choice (about 4 cups) or ready pack
2 tbsps oil
2 garlic cloves, sliced
2 teaspoons grated or dry ginger
1 or 2 tablespoons water.
Salt & pepper to season.
150 g noodles
(Optional – fresh chopped coriander)
Heat the oil in wok or big frying pan.
Add the vegan ‘no chicken’ , heat for couple of minutes or according to your pack instructions.
Add the onion garlic stir for a minute
Add the vegetables – stir fry for 3 or 4 mins. You can add a tablespoon or 2 of water so they don’t stick.
Add the ready to wok noodles (or pre-cooked noodles) stir through for a minute.
Add the soy sauce, sweet chilli sauce, ketchup stir through and heat through for a couple of minutes. (You can add more of the sauce if you like – just up by 1 tablespoon of each of the chilli & soy sauce)
Sprinkle with the fresh coriander to serve.
Enjoy! This is one recipe you will try again and again!
We made a simple satay in one pan without any skewering or grilling. The easy option.
We used Tofu but you could also use a vegan ‘no chicken’ replacement. So delicious the flavours are a great combination of peanutty, salty, creamy spice. This recipe is enough for 2 portions.
(It’s best to drain & press the tofu before you start – according to the package instructions)
1/2 can coconut milk
1 tablespoon reduced soy sauce
2 1/2 teaspoons curry powder
1 teaspoons turmeric
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon brown sugar
1 tablespoon lime juice (fresh or from bottle)
200 g Tofu cut into 1-inch chunks
1 tablespoon oil (we used just under half the pack – the packs are quite big)
salt and freshly ground black pepper, to taste
FOR THE PEANUT SAUCE
3 tablespoons creamy peanut butter
1 tablespoon soy sauce
1 tablespoon freshly squeezed lime juice (or from bottle)
2 teaspoons brown sugar
2 teaspoons chili garlic sauce, or more, to taste
1 teaspoon freshly grated ginger (or powder or purée if you don’t have fresh)
To make the peanut sauce, whisk together the peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
Keep a 3rd of the sauce back.
In a plastic bag or large bowl, combine the tofu and two thirds of the satay mixture marinate for at least 2 hours to overnight in the fridge.
When it’s marinaded – heat in a pan with some oil for 5- 10 minutes.
Then add the other ingredients- coconut milk, soy sauce, curry powder, turmeric, garlic,ginger, brown sugar lime juice and gently heat for 10 minutes.
season with salt and pepper,.
Serve immediately with the remainder peanut sauce.
Perfect with rice – we had it with onion & pea rice – it was lush!
This is so simple to make & a delicious treat for a special breakfast/ brunch or even a dessert, tastes so good you wouldn’t believe it’s egg-free & vegan!
It uses nutritional yeast, (which seems weird, but it does give it an eggy essence. (Nutritional yeast isn’t the same as baking yeast. Look for yellow nutritional yeast flakes )
You can use any bread but a French loaf or ciabatta is best as it absorbs the mix without getting too soggy & falling apart. It should be at least a day or 2 old. – it’s a great recipe for using up leftover bread. Handy during these times of quarantine.
4-6 slices of French or ciabatta bread, sliced about ¾-inch thick
1 cup Oat (or plant-based Milk) We used the Innocent one as it is very nice, has a more luxury taste)
1 tablespoon syrup, plus more for serving
1 tablespoon flour
1 tablespoon icing sugar
1 tablespoon nutritional yeast**
1 teaspoon cinnamon
Tiny pinch of salt
Coconut oil or vegetable spread.
In a bowl whisk together the Oat milk, syrup, flour, nutritional yeast, icing sugar, cinnamon & salt.
Place the bread in a shallow dish (with sides, pour the mixture over the bread, leave it to absorb for a couple of minutes & turn over so all sides are covered.
Heat some vegetable spread or coconut oil in a pan over a medium heat, add the bread slices, cook for a few minutes each side until golden brown.
This is a delicious easy to make pasta dish. Tasty & warming the peppers add another flavour to a classic tomato sauce.
4 x Vegan sausages
3 peppers (red, orange or yellow)
1 x Onion
4 cloves garlic
2 tablespoons olive oil
1 x 400g Can of tomatoes
1 tsp tomato purée
Salt & pepper to taste
1 tsp Oregano
Fresh Basil & or Parsley
The peppers and onions (we cooked them on the barbecue the day before – in a foil bag – basically cut them in half & the onion with the garlic cloves whole & the olive oil turning regularly until they were gently charred. Alternatively you can roast in the oven for around 30 mins. (Chop in half or quarters) It gives the sauce a really nice flavour & texture.
You can fry the sausages in olive oil in the pan – remove & then put in the tinned tomatoes. (Or grill the sausages). (You can use any vegan sausages you like – we used Linda Mcartney they have a good texture & taste great with this sauce.)
Linda Mcartney Sausages
Put in the roasted or barbecued pepper & onion mixture. & herbs & seasoning.
Blend with a hand blender until it’s a thick consistency.
Heat for 15 mins
Chop the sausages into small bite size pieces & add to the sauce.
Cook your pasta according to packet instructions.
Top with the sauce garnish with fresh herbs & enjoy!