Month: December 2018

Full English Breakfast with Tofu Bacon and Eggless Scramble

Full English Breakfast with Tofu Bacon and Eggless Scramble

Ingredients (Serves 2, or 1 crazy individual): 300g extra-firm tofu 1tsp¬†paprika 1tsp oregano 1tbsp dark soy sauce 2 slices bread 2tbsp dairy-free spread 3 veggie sausages 1/2 tin baked beans 100g mushrooms 1/2 green pepper 1/4 red onion 1tsp turmeric 2tsp olive oil   Method:…

10-minute tacos with Jackfruit, Avocado, and Pico de Gallo

10-minute tacos with Jackfruit, Avocado, and Pico de Gallo

Ingredients (serves 2) 6 taco shells 1 avocado 5 tbsp dairy-free cream cheese 1 tin jackfruit (in water or brine) 1tbsp olive oil 4tbsp BBQ sauce 2tsp chilli powder 1/2 onion 2 salad tomatoes 1tbsp dried coriander 1/2 lime juice   Method: Drain the jackfruit,…

Cheap & Cheerful Light Lunch Ramen

Cheap & Cheerful Light Lunch Ramen

Ingredients (Serves 2) 1 pack chicken flavour instant noodles (normally vegan – check ingredients) 1 pack vegetable flavour instant noodles 200g Tofu 120g Pak Choi 100g mushrooms 5 small radishes 2 tbsp peanut butter 2 tbsp lime juice 1 tbsp dark soy sauce Method: Boil…

Caprese Salad Mac and Cheese

Caprese Salad Mac and Cheese

Ingredients (Serves 6 as a side, and 3 as a main) 250g dry macaroni pasta 100g dairy-free cheese 250ml soy milk 3tsp dried basil 1 large clove garlic 4tsp sunflower or olive oil 40g flour 50ml pasta water (pour it off after the pasta is…

Simple Creamy Mushroom Pasta

Simple Creamy Mushroom Pasta

Ingredients (Serves 3): 300g dry pasta 1/2 red onion 1-2 cloves garlic 300g mushrooms 3tbsp soy sauce 1tbsp oregano 200ml vegetable stock 150 ml soy cream (or soy milk, for a lighter, thinner sauce) 2 tbsp lemon juice Optional garnish of parsley and vegan parmesan…

Mascarpone & Tofu Toast

Mascarpone & Tofu Toast

Ingredients (Serves 1): 2 slices white bread 3tsp vegan butter 200g firm tofu 2tbsp nutritional yeast 1tsp tomato paste 1tsp sugar 50ml soy milk 1tsp garlic powder 1tsp parsley 2tsp basil Method: 1) Squeeze the tofu by hand, slowly but firmly, to remove excess moisture.…

Tangy Moroccan Quorn with Protein Tabbouleh

Tangy Moroccan Quorn with Protein Tabbouleh

Ingredients (Serves 3): 1 pack Quorn Vegan Pieces 5 chopped spring onions 220g chopped green beans 1tbsp olive oil 400ml boiling water 2tbsp tagine paste* (If you don’t have this, see the bottom of the recipe) 2tsp vegan gravy granules 1 lemon 125g dry couscous…

Basil Pesto Pasta

Basil Pesto Pasta

Ingredients (Serves 3): 300g dried pasta 110g spinach 30g fresh basil 25g pine nuts 25g nutritional yeast 3 cloves garlic 1tbsp lemon juice 1tsp salt Soy cream or soy milk to loosen the sauce Method: Boil some salted water in a pan and cook your…