Tag: cheap vegan recipes

Categories
Desserts

Vegan Scones

Are you a fan of fruit scones? Try out this vegan scone recipe with lovely homemade coconut cream!

Hi Everyone,

In this post I will show you how to make Vegan Fruit Scones and as cream is a MUST – I will aslo show you how to make lovely coconut cream.

INGREDIENTS:
– 500g of strong flour (no raising agents)
– 100g of vegan casted sugar
– 2 tbsp of baking powder
– 1/2 tsp of baking soda
– a pinch of salt
– 100g of butter (leave it on room temperature 30 minutes before using it)
– 150ml of plant-based milk (we used soy milk)
– 1 tsp of vanilla extract
– 30g of raisins
– 30g of cranberries

PREPARATION:
To start off, grab a bowl and sift 500g of flour into it, followed by the casted sugar – also add baking powder, baking soda & a pinch of salt to the dry mix and than give it a whisk.
Cut the butter into smaller pieces and add them to the dry mix – now go ahead and mix it in with your hands, you should get a crumbly texture.
Now you can mix in the raisins & cranberries and after that add the liquid ingredients and make a dough – cover the bowl and place it in the fridge for 30 minutes.
Once taken out of the fridge, place the dough onto a flat surface with some flour sprinkled on the surface.
Before rolling the dough out, sprinkle some flour also on top – roll out so you get a 1-1,5 inch thick dough.
Take your molds to cut out the scones, or just cut it up with a knife, it’s really up to you 🙂

Before placing the scones into a preheated oven on a 180°C (360°F) for 20-25 minutes, brush the top of the scones with some plant based milk!

For the coconut cream you will need the following ingredients:
– 1 can of full fat coconut cream
– 2 tbsp of fruit syrup (you can use casted sugar also)
– 1 tsp of vanilla extract

In the meantime, get your can of coconut milk and scoop out the fatty part (try to avoid the water) – place it into a bowl or your food processor and whisk it for 30 seconds while adding the fruit syrup and vanilla extract to it – place it in the fridge for at least 30 minutes.

You are ready to serve it! Hope you didn’t forget the Jam & Marmelade!

Enjoy,

Vito

For a video tutorial, check the link below:

Categories
Snacks & Sides

Puff Pastry Pizza Fornetti

Puff Pastry Snacks (Fornetti) are the go-to for any occasion!! Check out our new pizza-flavored recipe and follow along with us!!!

Hello,

In this post, we are showing you how to fill puff pastry with a pizza filling!
It’s super quick and easy, and is great when a few friends come over, or just as a snack for yourself!

INGREDIENTS:

– 1 puff pastry (we found a vegan one in an Aldi store)
– 120g of tomato paste
– 1 tbsp of sugar (we used light brown)
– 1 tsp of salt
– 1/2 tsp of pepper
– 1/2 tbsp of mixed herbs
– 1 tbsp of freshly cut chives (optional)
– 1/4 tsp of Aceto Balsamico
– 50g of grated vegan cheese

PREPARATION:

Go ahead and start by placing all the ingredients into a bowl and mix them together (except for the puff pastry :).

Roll out the puff pastry and cut it into 12 even squares – take a hipped teaspoon of mix and place it in the middle of the square and it’s really up to you how you shape them – the mixture shouldn’t really ‘leak out’ during baking.

Preheat your oven on a 180°C (360°F) FAN option,

Bake for 15-20 minutes and you are ready to serve!

Enjoy,

Vito

For a video tutorial, check the link below:

Categories
Favourites Lunch & Dinner

Tofish and Chips

Looking for a super easy Tofish and Chips recipe?! You are at the right place, check out our recipe, follow along it’s super easy!!

Hi Everyone,

Welcome back to the blog.

In this post, I will show how to make that perfect Tofish & Chips and it will take us about 30-35 minutes.

The ingredients that you will need before battering the tofu:
– 400g firm tofu block
– salt
– 3 tbsp of olive oil
– 1 tbsp of lemon & dill seasoning (it’s fish seasoning)
– 5g of dried wakame seaweed

Go ahead and press the tofu for about 10-15 minutes, to get out the excessive water.

In the meantime, you can take some potatoes, wash them properly and cut them into thicker chips (fries) – once cut, wash them once again and place them in a pot with cold water and place on the stove on high heat – once boiling lower the heat and cook them for 5-6 minutes. Drain the potatoes and they are now ready for frying!

Cut the tofu into 6 equal pieces and then make small cuts on both sides. Once done, salt the tofu on both sides.
Blend the wakame seaweed and add it with 3 tbsp of olive oil and 1 tbsp of lemon and dill seasoning – mix it and brush it over the tofu.

It’s time to batter the tofu, and you will need the following ingredients:
– 180g of all-purpose flour
– 250ml of Pale Ale beer
– 1.5 tsp of salt
– 1 tsp of pepper
– 1/2 dried paprika
– 1 tsp of lemon & dill seasoning
– 1/4 cup of corn starch
– 1 tsp of baking powder
– 1/2 tsp of baking soda

Place all dry ingredients into a bowl and use a whisk to mix them. Once done, mix the pale ale to the batter and start battering the tofu – preheat about 2 inches of cooking (sunflower) oil – cook until it gets a nice and golden color!

Enjoy!

Vito

For a video tutorial, check the link below:

Categories
Desserts Favourites

Banana Bread

Looking for a great banana bread recipe as those bananas on the counter have seen better days? Follow along with our recipe, Enjoy

Hi Everyone,

Welcome back to the blog!

In this post I will show you how to make THE BEST Banana Bread with a dark chocolate filling – can it get any better?!
The main ingredient is the bananas, so the riper they are, the sweeter they are – the better they are!

INGREDIENTS:
– 4 ripe bananas
– 2 tbsp of milled chia seeds
– 240g (2 cups) of all-purpose flour (Gluten-Free can be used as well!)
– 2 tsp of baking powder
– 1 tsp of baking soda
– 1/2 cup of light brown sugar
– 1/2 tsp of cinnamon (optional)
– pinch of salt
– 1,5 tbsp lemon juice
– 1 tsp of vanilla extract
– 1/3 cup of melted coconut oil
– 1/3 cup of soy milk (or any other plant-based milk)

PREPARATION:
Go ahead and mash the bananas well and then add the chia seed to it and mix well – leave aside and grab another bowl.
Fill the bowl with flour, baking soda & powder, sugar, cinnamon, and a pinch of salt – mix all well together.
Melt some coconut oil on very low heat and then add to the mixture, also add the rest of the liquid ingredients – mix all well together.

Pour the mixture into a cake/bread thin that you previously lined with some parchment paper.
Preheat your oven to 170°C (350°F).

Now, let’s get the chocolate filling ready:
– 75g of dark chocolate
– 4-5 tbsp of vegan butter
– 1/4 cup of sugar

Melt your chocolate, butter & sugar on low heat, once you get a nice liquid substance, take a piping bag, or make one out of parchment paper as I did 🙂
Fill the middle of the banana wanna be bread and then just cover the chocolate with the mixture from the sides (use a spoon).

Optional topping:
– 1 banana for the topping (optional)
– 1/3 cup of chocolate chips
– a handful of crushed walnuts
– sprinkle some light brown sugar on top

Cut the banana just in half or into smaller slices and then put them on top, then sprinkle some chocolate chips. Crush some walnuts in your hands and add them together with some sugar to the topping.

You are ready to bake it – bake for 50-60 minutes at 170°C (350°F).

Enjoy!

Cheers,

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Seitan – Sweet & Spicy Glaze

Always wanted to make Roasted Seitan??? You are in the right place, as this is a great easy to follow the recipe and you will love it!

Hi Everyone,

In this post I am showing you how to make Roasted Seitan with Sweet and Spicy glazing – It can be eaten hot as part of the main course or cold as part of a sandwich – and both options are phenomenal!

To start off you will need to make a dry mixture so place the following ingredients into a bowl:
– 300g of vital gluten
– 250g of Gram (chickpea) flour
– 1,5 tbsp of garlic & 1,5 tbsp of onion powder
– 3 tbsp of nutritional yeast
– 1,5 tbsp of dried paprika
– 1 tbsp of cajun seasoning
– 1 tsp of cayenne pepper
– 2,5 tsp of salt

Mix all the ingredients together and start preparing the liquid component – place the following ingredients into a jug:
– 1,5 vegetable stock cube
– 2 tsp of soy sauce
– 3 tbsp of maple syrup

Top it up with a pint of hot water and mix it together and then add it to the dry mixture.
Knead the dough until it all combines nicely.

Now you will need another liquid component where the Seitan will be roasting in, which will eventually become a glaze once it thickens up.
The ingredients are as follow:
– 1,5 vegetable stock cube
– 1 tbsp of dried paprika & 1 tbsp of chili flakes
– 2 tsp of pepper
– 2 tbsp of brown sugar
– 3 tbsp of maple syrup
– a bunch of fresh thyme

Top it up again with a pint of hot water and mix together (that should be enough liquid to cover about half of the seitan).
Pour it into a baking tray and then shape the seitan into a few pieces and put them into the liquid.

Bake it in the oven for 45-55 minutes at 200°C (390°F) while turning the seitan over every 15 minutes – once the liquid reduces, brush the seitan over with the remaining liquid.

Cut it and serve it – Enjoy!

Vito

For a video tutorial, check the link below:

Categories
Desserts Favourites

Vegan Cheesecake

Hi Everyone,

In this post I am showing you how to make vegan cheesecake, that is topped up with chocolate and there is gonna be a lot of nuts (so that means a great source of protein also).

 

To start off, soak 250g of cashews in water overnight and leave a can of coconut milk in the fridge!

The preparation will be in 3 stages: base, filling, and topping. This requires patience, but it’s sooo worth it 🙂

NOTE: you will need a springform cake tin!

 

Let’s start off with the base, the ingredients that you will need:
– 70g of walnuts
– 70g of brazil nuts
– 50g of desiccated coconut
– 80g of dried dates
– 2 tbsp of cocoa powder

As dried dates are not sticky, soak them in some hot water for a few minutes!

Add the nuts together with the desiccated coconut into your blender and press the button – once you are happy with the result it’s time to add the dried dates (without water) and cocoa powder – blend it once more!

Now, take the springform cake tin and cut out a piece of baking paper to lay it on the bottom of the tin. Take your base mixture and press it firmly on the bottom of the tin – base is done! Leave it in the freezer while you are making the filling.

 

The ingredients needed for the filling:
– 250g of cashews (soaked in water overnight – otherwise it’s gonna be tough for your blender to make a smooth mixture)
– 1 can of coconut milk chilled in the fridge (for this part you will use up 2/3 of the best/fatty part of the milk – the rest will be used for the topping)
– 5 tbsp of maple syrup
– 3 tbsp of agave syrup
– 3 tbsp of lime juice
– 1 tsp of vanilla extract
– 1/2 a cup of coconut oil (liquid)

To start off, make some liquid coconut oil – fill a pan and just melt it on really low heat.

Fill the blender with the cashews, 2/3 can of coconut milk, maple & agave syrup, vanilla extract, and lime juice – blend it very well together (to make it as smooth as possible). Now, go ahead and add the coconut oil and blend it once more – take the mixture and pour it into the springform cake tin and then leave it in the freezer for about 5 hours. For extra color you can add blueberries to it and mix them into the filling

 

The ingredients for the chocolate topping:
– the rest of the coconut milk
– 5 tbsp of brown sugar
– 60g of dark chocolate
– 3 tbsp of vegan butter
– 1 tsp of vanilla extract

Pour the rest of the coconut milk into a saucepan and heat it up. Now, add the brown sugar to it and simmer for about 20 minutes on low heat (whisk occasionally) to get a thicker consistency. Then add the chocolate, butter, and vanilla extract and let it all bind together – now pour it on top of the cake and leave it for another 30 minutes in the freezer.

Leave it for an hour in the fridge before serving – optionally decorate with strawberries.

 

Enjoy!

Vito

For a video tutorial, check the link below:

Categories
Lunch & Dinner

Vegan Bolognese

Ever wondered how to make delicious bolognese since transitioning to a vegan diet? You are at the right place, check out our post.

Hi Everyone,

In this post, I am showing you how to make vegan bolognese, and it can be done in about 25 minutes, so is great as a quick lunch option and you can also freeze it for those busy days!

INGREDIENTS:
– 2 small onions
– 3 small carrots
– 1 eggplant
– 70g of red lentils
– 100g of soy mince
– 2 tsp of salt
– 2 tsp of pepper
– 1 tbsp of mixed herbs (or use fresh thyme, parsley, and basil)
– 1/2 tbsp of brown sugar
– 1,5 tbsp of nutritional yeast
– 1 tbsp of olive oil
– 6 tbsp of tomato paste

PREPARATION:

Start off with the red lentils – cook them on medium heat and once the water starts boiling, cook for about 8 minutes, so you don’t overcook them!
Soak the soy mince in water for 5 minutes and then try to squeeze as much water as possible out of it – otherwise, it becomes mushy – and you don’t want that with your bolognese 🙂
Now you can go over to the vegetables – finely cut the onions and carrots, and cut the eggplant into smaller cubes – now you can saute them for about 7-8 minutes on high heat.
Lower the heat on the vegetables and add your lentils and soy mince to in and mix it all well together.
And then add all the seasonings with a cup of water – and let it simmer for another couple of minutes!

You are ready to serve it, Enjoy!!

Serve it with pasta the original way, or make squash spaghetti (but it tastes great with rice as well).

Vito

For a video tutorial, check the link below: