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  1. american style fluffy pancakes

    American Style Fluffy Pancakes

    Pancakes was always something that I struggled with making, finally I realised it was my impatience to flip them too early that was holding me back, and thus was born the 3 minute rule. Your pancake should need about 3 minutes on each side at a moderate temperature to be correctly cooked and not end up as a mushy pile in the pan like mine used to. Make sure you look out for the bubbles showing through to know when it’s ready to flip! 

    This recipe is pretty much foolproof, and uses simple ingredients you’ve probably got sitting around in your house right now. I topped mine with syrup and blueberries but the beauty of pancakes is that you’re free to enjoy them however you’d like!

     


     

    Recipe

    Yield: 6 pancakes

    Total Time: 30 minutes 

    Ingredients:

    • 1 cup / 120g plain flour

    • ½ tbsp baking powder

    • Good pinch of salt

    • 1 cup / 250ml non-dairy milk 

    • 2 tbsp vegan margarine, melted

    • 2 tsp vanilla extract 

     

    • Fruit and syrup to serve (optional) 

     

    Method:

    1. In a bowl, mix together your flour, baking powder and salt.

    2. Whisk in your wet ingredients until just combined, a few lumps are fine.

    3. Heat a non stick pan on a medium heat and add a teaspoon of vegan margarine, then add ¼ cup of batter, leaving to cook for about 3 minutes until bubbles start to show through, then flip and cook for another 3 minutes on the other side.

    4. Repeat step 3 until all your batter is used up. Serve with your favourite pancake accompaniments. 


     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

     

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    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore

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  2. chocolate chunk shortbread

    Chocolate Chunk Shortbread

    Don’t be fooled into thinking this shortbread recipe isn’t anything special just because it doesn’t contain any fancy ingredients or complex steps. One omni family member said it's the best shortbread she’s ever had, and she’s requested some for her birthday! 

    Don’t take her word for it though, this chocolate chunk shortbread is so quick and easy to make, and you probably have everything you need for it in your house right now, so there really is no excuse. 

    I’ve made it with dark chocolate, and I also tried it with bournville orange chocolate which was absolutely amazing, but you can use any type of vegan chocolate you can get your hands on. 

     


     

    Recipe

    Yield: 16 shortbread

    Total Time: 1H 40M (includes 1 hour fridge time) 

    Ingredients:

    • 250g vegan margarine

    • 150g golden caster sugar (you can use white if you prefer)

    • 1tsp vanilla extract

    • 375g plain flour

    • 170g vegan chocolate, chopped into chunks

     

    Method:

     

    1. Cream together your margarine and sugar, and then add your vanilla. 

    2. Using a spoon or spatula mix in your plain flour until a dough is formed, then mix in your chocolate chunks. Form your mix into one ball, wrap and refrigerate for 1 hour.

    3. On a floured surface, roll out your dough half at a time to about 3cm thick, then use a knife to cut out your shortbread, you want to get 8 out of each half. Keep rolling and cutting until you’ve used all your mix. Place your shortbread into a lined tray and pop back in the fridge for 10 minutes. Preheat your oven to 170c.

    4. Bake for about 15 minutes, you want them to just be going golden round the edges. 

    5. Leave to cool for a few minutes and then transfer to a cooling rack.

     


     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.

     

    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news straight to your inbox each week. 

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore

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  3. sausage hotpot

    Sausage Hot Pot

    This is an all time classic for when it’s so cold outside you’d spend all day inside if you could. You can really use any sausage you like for this one. I love the Richmond meat free sausages or any vegan sausage with a ‘skin’ on it and they go great in this dish, but anything will do, so get those Linda’s out the freezer and get ready for a wholesome, filling, warming meal. 

    If mock meats aren’t your thing, then you can just leave them out and bulk up with a few more root veggies to have this as a delicious vegetable hotpot instead.

     


     

    Recipe

    Yield: 3-4 portions 

    Total Time: 2 hours 

    Ingredients:

    • 6-8 vegan sausages (I used Richmond meat free and they worked amazing) 

    • 2 cloves garlic, crushed

    • 1 x 400g tin chopped tomatoes 

    • 300ml veg stock

    •  3 tbsp tomato paste

    • 1 tsp dried mixed herbs 

    • 1 tsp dried thyme 

    • 2 carrots, chopped

    • ½ swede, peeled and chopped

    • 1 white onion, chopped

    • Salt and ground pepper

    • 4 medium potatoes, peeled and thinly sliced 

    • Knob of vegan margarine, melted

    Method:

    1. Preheat your oven to 180c. Fry of your sausages in a pan with 1tsp of oil (or oven cook if unsuitable for frying). Then add in your chopped tomatoes, garlic, veg stock, herbs, salt and pepper and tomato purée and cook for a further minute.  

    2. Evenly distribute your sausage mix into a large casserole dish along with your chopped carrots, swede, and onion.

    3. Lay your sliced potatoes over the top, slightly overlapping each other. Brush gently with melted margarine, cover with a lid or foil and bake in the oven for 1 hour. 

    4. After an hour, remove the lid and place back in the oven for 25-30 minutes or until the potato has browned and crisped up. Serve on its own or with some fresh crusty bread. 

     


     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.


    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news and free recipes straight to your inbox!

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore

    Get Notified When We Launch...

  4. Jackfruit, Black Bean and Mushroom Enchiladas

    Jackfruit, Black Bean and Mushroom Enchiladas 

    Mexican food wasn’t something I had much before going vegan, but the more I experimented with food, the more I found myself delving into different cultures and cuisines and loving every second of it. This takes me back to the whole idea that veganism doesn’t limit you in any way, and that I now eat a much wider array of different foods to what i ever did before beginning my journey into a vegan lifestyle. 

    The ingredients for this are fairly interchangeable, if you can’t get your hands on the jackfruit (although it’s becoming a lot more widely available here in the UK in supermarkets and ehalth food stores, but can usually be found in your local asian foodstore), you can leave it out and add some more mushrooms or beans or even some vegan mince if you’re feeling fancy

     


     

    Recipe

    Yield: 6-8 portions (depending on use)

    Total Time: 5 minutes 

    Ingredients:

    Sauce:

    • 3 tablespoons plain flour

    • 1 or 2 teaspoon(s) chilli powder depending on taste

    • 1/2 teaspoon garlic powder

    • 1/2 teaspoon cumin

    • 1/2 teaspoon salt

    • 3 tablespoons water

    • 2 tablespoons tomato paste

    • 2 cups / 500ml vegetable stock

    • 1 teaspoon apple cider vinegar

    Filling:

    • 1 tin young jackfruit, drained and shredded

    • 1 white onion, finely diced

    • 1 cup / 100g mushrooms, chopped 

    • 2 tbsp olive oil

    • 1 tin black beans, rinsed and drained

    • 1 tsp smoked paprika

    • ½ tsp chilli powder

    • 1 tsp ground cumin

    • 1 tsp garlic powder

    • 3 tbsp soy sauce

    • ¼ cup / 60ml veg stock

    • 8-10 medium flour tortillas

    Cheesy Sauce:

    •  1 ½ cups / 225g raw cashews

    • ¾ cups / 175ml water

    • ½ cup / 20g nutritional yeast

     

    Method:

     

    1. For your sauce, add your flour, chilli powder, garlic, cumin and salt together in a bowl. Then in a medium pan warm your water on a medium heat. Pour in your flour and spices, then whisk thoroughly, followed by tomato paste and whisk again. Gradually add in your veg stock, whisking constantly. Then bring your sauce to the boil, at this time it should thicken slightly. Remove from the heat, whisk in your apple cider vinegar and place to one side.

    2. In a frying pan, place your jackfruit, onion, mushrooms and olive oil and fry off for about 5 minutes on a medium heat. Add in all the rest of your filling ingredients except for your black beans, then bring to a simmer, stirring occasionally. Allow to cook for 15-20 minutes, checking and stirring regularly. If your mix if getting too dry, add a bit more veg stock. Remove from the heat and stir in your black beans. 

    3. To make the cheesy sauce, soak your cashews by covering with freshly boiled water for 5-10 minutes and then draining. Then place all your ingredients for the sauce into a food processor and blend until smooth. If your sauce if too thick you can add a touch more water.

    4. To assemble, spread about half a cup of enchilada sauce on the bottom of your baking dish, and then fill each tortilla at a time with one large scoop of filling and one spoon of cheesy sauce, then roll up and place into the tray. Once they are all filled and placed side by side, top with the remaining cheese sauce and then enchilada sauce and bake in the oven for 20-25 minutes.

     

     


     

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore

     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.


    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news and free recipes straight to your inbox!

  5. Chickn Pot Pie

    Chick’n Pot Pie

    This is one of the old time classics that I absolutely love. It always goes down great with the whole family and really brings a great vegan twist on the traditional home comfort the dish. 

    If vegan chick’n pieces aren’t your thing, you can leave them out and just add a bit more of the vegetables instead and you won’t even feel like it’s missing a thing!

    I was only making for two, so I made two smaller pies so we could share one and I froze the other fully assembled in the dish but unbaked so it made a nice quick, easy weekday dinner! I simply baked at a lower heat for about an hour, make sure you probe the middle to ensure it’s fully defrosted and piping hot before serving!

     


     

    Recipe

    Yield: 4 portions 

    Total Time: 1 hour 20 minutes 

    Ingredients:

    • 1 cup peeled, diced potatoes

    • 1 cup peeled, sliced carrots

    • ½ cup vegan margarine

    • 160g vegan chick’n pieces (I used The Vegetarian Butcher What The Cluck from Waitrose)

    • 1 white onion, medium diced

    • 1 small leek, sliced

    • ½ cup plain flour

    • ½ tsp salt

    • ½ tsp cracked black pepper

    • ½ tsp dried thyme

    • 1 ½ cups veg stock

    • ¾ cup soy milk

    • ½ cup frozen peas 

    • ½ cup frozen sweetcorn

    • 2 packs Jus Rol puff pastry sheets

    Method:

    1. Preheat your oven to 200c. Place your potatoes and carrots into a large pan and cover with water. Place on a high heat and bring to the boil, then reduce to a simmer and cover for 8-10 minutes, drain and then place to one side for now.

    2. Place your margarine in a large skillet over a high heat, then fry off your onions, leeks and chick’n pieces for a couple of minutes. Then reduce the heat and sift in your flour and salt and pepper and cook off for another 2 minutes. Slowly add in your veg stock and soy milk, stirring constantly. 

    3. As your mix comes up to a simmer it’ll thicken, this is when you can stir in your peas, sweetcorn, and potato and carrot mix. Then remove from the heat and your pie mix is ready to go!

    4. Lay one sheet of puff pastry in the bottom of your pie dish so it covers the bottom and the sides, and also runs over the sides slightly. Fill with your mix, then run a layer of vegan margarine over the edge of the pastry that covers the rim of your dish to help seal, and then lay your second piece of pastry over the top. Trim, seal and flute the edges, then use some melted margarine as your would an ‘egg wash’ if you want to give your pastry a nice golden brown finish, then simply use a small sharp knife to make a few small holes in the middle of the pie and bake for 30-35 minutes in the middle of the oven. Leave to stand for 10 minutes before serving. 

     


     

    What did you think of this recipe? Did you do anything differently? We’d love to hear from you in the comments below. Don’t forget that you can share all your foodie makes with us using the hashtag #HBivore.


    Follow us on Facebook and like us on Instagram to keep up to date with our latest recipes, news and content. You can also use the form below to receive all our news and free recipes straight to your inbox!

    Written by Amy Northwood
    Her-Bivore
    My passion for food and conservation has led me to where I am now! My aim is to show people that veganism can be diverse, tasty and adapted to fit every lifestyle and budget!
    You can find me on Instagram

    Amy Northwood - Her-Bivore

     

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