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  1. Oat Flour

    I know better than most people how expensive baking can be, but that shouldn't stop your passion! It can seem a waste of money to buy a whole pack of something when you just need a little bit, which is why I've made this quick and easy recipe of how to make oat flour. 

    While oats are naturally gluten free, sometimes the process which dries and rolls them can contain gluten, so if you need gluten free oat flour, just make sure you buy oats which are certified gluten free. This definitely makes a cheaper alternative, as companies love to charge more for foods they know people with intolerance's will be forced to buy. So here's to you, gluten-free vegans, and all your baked goods!

    The chances are, you will already have everything you need to make oat flour, and the only machine youll need if a blender or food processor. It's also worth mentioning that 1 cup of oats = 1 cup of oat flour, so this makes it nice and easy to use in a recipe. (1 cup oats =90g)

    My only other piece of vital advice is MAKE SURE YOUR BLENDER IS DRY. Completely dry, no condensation, nothing! You'll just end up with an oaty mess stuck to the sides and have to start again!


    1 cup/90g oats (or gluten-free certified oats)


    1.) Place your oats in your food processor, the smaller the container the better this will work, I've noticed that this works well if you use a smoothie blender if you're doing 1 cup or less.

    2.) Pulse your oats until they form a floury powder-like constancy, this will probably only take about a minute, but don't worry if it takes longer, it all depends on the power and capacity of your blender.

    3.) Give the oat flour a stir to make sure no pesky oats where stuck to the sides, if they are, just blend again for another few seconds.

    4.) Store any oat flour you don't need in an airtight container in a cool dark place until you use it.

    Written by Amy Northwood
    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

  2. pet diet

    Can my pet live on a vegan diet?

    Many people assume that their pets are not able to live off a purely plant-based diet. A dog living on tofu? The idea does sound a little alien but can your pet live on a vegan diet? In some cases yes.

    Here is an article posted by national geographic:

    Can Dogs and Cats Be Vegan? Science Weighs In.

    Can my pet live on a vegan diet?


    Treats and kibble made with fungus offer high protein from plant-based foods, but not all pets may be able to make the switch.

    Quick, name one thing soy sauce, miso, and sake all have in common. If you said, They’re delicious, you’re not wrong. But the real answer is koji.

    The common name of the fungus Aspergillus oryzae, koji is a microorganism at the heart of many traditional Asian flavours and foods. It’s also the key ingredient in a new kind of pet food announced today that its creator hopes could change the future of how animal feeds are produced.

    Koji is normally cultured directly on grains like rice, which supply the starches the fungus needs to proliferate. Wild Earth co-founder Ryan Bethencourt says they put the koji straight into a beet sugar-based solution. After extraction, they press it like tofu, then slice and bake it into a final product that’s like a cheese cracker in taste and flavour.

    The end goal, says Bethencourt, is to create an environmentally friendly, high-quality food for pets that’s vegan and tasty. The company plans to release their first product—a pet treat—by June, with a kibble-based food available later in 2018.

     Though it’s not the first commercial vegan pet food on the market, their new koji-based product would no doubt appeal to the masses of humans who have already adopted a meat-free lifestyle: The overall market for plant-based foods that directly replace meat is already valued at $4.9 billion, and a recent analysis indicates that sales grew by 8.1 percent in 2017. (Find out how a tick bite could make you allergic to meat.)

    The idea to use koji as a way to enter the plant-based pet food sector came from company co-founder Ron Shigeta, a third-generation Japanese-American and serial koji grower.

    “Ron always has these kojis he’s growing everywhere, and we started to think: Could we use koji as the primary protein product rather than something just to add flavour?” Bethencourt says.

    An analysis of their early koji solids showed that they were around 50 percent protein; a steak, by comparison, is around 30 percent. For fat, fibre, and other nutrients, the company plans to mix in vegetables such as pumpkin, sweet potato, buckwheat, and potato flour.


    Even if koji is a quality source of protein, is it right for both dogs and cats?

    Despite the growing desire by Americans to provide their pets with high quality, high protein food, no official definition exists for “high protein” for animal feeds. So veterinary nutritionist Amy Farcas follows a few rule-of-thumb guidelines: For dogs, a low-protein diet consists of 10 to 15 percent of daily calories from protein, while a typical diet is anywhere from 20 to 35 percent. Anything above 35 percent could be considered a high-protein diet.

    “It’s a little arbitrary,” Farcas says. “For healthy dogs, there’s no upper limit of protein intake, meaning that as long as they also meet their dietary fat requirements, dogs can do well on a high-protein diet.”

    Zach Ruiter, a Toronto-based documentary filmmaker, says his 13-year-old wirehair fox terrier, Alvie, already thrives on a mainly homemade vegan diet. He says he’d give koji a shot; Alvie loves tofu, so it wouldn’t be a stretch.

    “It would be interesting to see if there are any studies done to look at health and life expectancy with various diets,” Ruiter says. “What are the overall health impacts of a vegan diet for dogs?”

    Bethencourt says his company hopes to help answer that question. “It’s something we don’t have data for right now, but as you’ve seen with vegan athletes, we think that a non-meat diet will be beneficial to the animals as well, perhaps surprisingly so.”

    As for fungus in Fluffy’s future, koji alone isn’t quite right for cats: as obligate carnivores, they need to eat meat to get nutrients like taurine and arachidonic acid. But “cats certainly can tolerate a certain amount of plant material in their diet, though they do have higher requirements for protein or fat than dogs or humans,” Farcas adds.

    Bethencourt says his company is in the process of developing a lab-grown, meat-based cat food—made of cultured mouse cells. (Scientists have also been able to grow milk in a lab—here’s how.)

    You can read the rest of the article here

    So can my pet live on a vegan diet?

    The answer is yes! If you have a dog. Cats are obligate carnivores, meaning that they can only survive off a meat-based diet. That is how they have naturally evolved. A tiger has no interest in a kale salad, he has claws and fangs that are specifically adapted to feed his diet. Dogs have always been omnivores. They can eat meat but wolves would often forage for food. Whether that was plant-based or otherwise and they have adapted to that lifestyle. So go crazy! Just don't be feeding them any of Amy's Choccy Cookie Dough Bites!

    Which begs the question... What lifestyle are we adapted to? We're herbivores! Have you ever heard of a monkey tearing into a fresh carcass? Take a look at your hands... do you have claws? Nail extensions don't count. What about fangs? Your incisors are adapted to piercing the skin of fruits. Take a look at this video. This guy explains everything so perfectly that it's impossible for anyone to argue otherwise

    Just a little more ammunition for your vegan outbursts...

    What about your diet?

    If your diet is something you are concerned about, you should check out some of our other advice. We have advised on Vitamin B12, Calcium, the benefits of chia seeds and more!

    Written by Jack Ricketts
    Marketing has always been my career focus. I am striving to promote a plant-based lifestyle to the masses through positive campaigns and sharing the benefits of veganism. The animals, and the planet, need us more than ever to make a change. 
    You can find me on Instagram

  3. Lasagne

    Vegan Soya Mince Lasagne

    Jump to Recipe>>

    Lasagne is a dish known worldwide and is a much-loved dinner in my family, so it seemed obvious that sooner or later, I would have to try making it vegan! I’ve included the steps of how to easily make this dinner gluten-free too. So whether you’re vegan, dairy free, gluten free, egg free or nothing-free, you’ll love this vegan lasagne!

    Working with vegan mince, especially the cheaper own brand frozen versions, means you have to add a lot of flavour yourself, which is why I add soy sauce when frying it off. I find this gives it the salty richness found in traditional lasagne, which I imagine is exactly the craving that’s brought you to us, right? 

    If you’re using a fresh chilled vegan mince, such as Naturli or Naked Glory, you can get away without adding the soy sauce however i have found it helps add some brown to the mince, so if i was using it for anything where it wasn’t going to be smothered in sauce, I would probably still add it!

    Choosing your ingredients for a dish like this is key for the overall outcome at the end. When selecting vegan mince and vegan cheese, brand and preference are massive contributors. The vegan market has come a long way since I first wrote this recipe, so I thought I would come back and update with my new favourite brands to use in my lasagne. 

    Any fresh vegan mince from the chilled section is usually pretty good, my personal go-to is the Naked Glory meat-free mince, but any brand will do just fine. I find the chilled minces keep their texture better, and give an overall meatier feel when you find the little chunks, just be sure to break it up well in the pan as it cooks to avoid chunks too big for your lasagne!

    Cheese choice is another vital factor not to be overlooked. If you're a seasoned veteran of the vegan cheese world you will already be aware that not all vegan cheese is equal. While a lot comes down to personal taste, you also need to consider how you want the cheese to look on your dish. Many vegan cheese options just 'dry out' rather than melting properly, so looking for a cheese that melts well is vital. One great trick for melting vegan cheese is making sure you've put a generous amount on so it can all melt together into one big layer of stringy deliciousness.

    My favourite cheese of all time is the Vegan Applewood, it's a vegan version of their popular smoked cheese, it melts beautifully and has a taste I absolutely can't resist. I think in the UK it's only available in ASDA, and is also reasonably priced (compared to most vegan cheese) coming in at around £2.20 per block.

    If you're in a rush, you might even be able to find a ready-to-use vegan white sauce in the supermarket (if you'd told me a year ago I would be able to say that, i wouldn't have believed you) so check out your supermarkets in the 'Free From' section to see what they have!

    Make sure you let me know which mince + cheese combination you've used in the comments below, and be sure to tag us in your foodie creations on instagram (we might even feature you on ours!).

    Close up Portion lasagne


    Servings: 4-6

    Total Time: 1H 20M


    • 350g soya mince
    • 1 white onion, finely diced
    • 2 tbsp soy sauce
    • 2 cloves garlic, crushed
    • 550ml / 2.25 cups soya milk
    • 60g / 0.25 cups vegan margarine
    • 75g / 0.5 cups plain flour (or gluten free flour)
    • 2 tbsp nutritional yeast
    • 1 tbsp dried oregano
    • 1 tin chopped tomatoes
    • 115g / 1/2 cup cup tomato paste
    • vegan lasagna sheets (gluten free versions can be found in the 'free from' section of most supermarkets
    • grated vegan cheese (to top)


    • Fry off your mince with your onion, soy sauce and garlic till browned, then add your oregano, garlic, tomato paste and tinned tomatoes and leave to simmer for 5-10 minutes, stirring occasionally.
    •  In a separate saucepan on a low heat, melt your margarine. Then add your flour and whisk well, let this cook for about a minute. Whisk in your soya milk a bit at a time and turn up to a medium heat. Continue to whisk constantly until it comes to the boil and begins to thicken, don’t stop whisking it otherwise your sauce might burn to the bottom of your pan. Once thickened, add some salt and pepper and your nutritional yeast, whisk in and remove from the heat.
    • In a 8 x 5 inch ceramic dish, place a layer of the mince into the bottom of your dish, then do a layer of lasagna sheets. Then place a layer of your white beschmel sauce on top of that, followed by another layer of lasagna sheets, followed by more of the mince and then a final layer of lasagna sheets. Finally add the rest of your white sauce on top and top with grated cheese.
    •  Bake for 30-40 minutes at 180c until golden brown, allow to sit for a few minutes and serve!

    What did you think?

    We certainly didn’t miss meat and dairy cheese in this recipe. How did you find it compared? Did you do anything different to our recipe? We’d love for you to share your thoughts in the comments below and if you appreciated this post, please do give it a share!

    Vegan Spaghetti Bolognese

    If you liked this Soya Mince Lasagne Recipe, I have a sneaky feeling you might also like our Spaghetti Bolognese Recipe as well! Why not check it out and save the recipe for another time? 


    Written by Amy Northwood
    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


  4. Vegan Coffee Cake

    Crumble Coffee Cake

    I was at a bit of a loss as to what to call this cake. It’s definitely a coffee cake, but I was on the fence as to how to describe the style of cake. What makes this cake unique is that you leave some of the dry ingredients out and then you sprinkle them over the top just before cooking. This gives you a delicious crumbly biscuit like topping to the cake.

    The sponge itself is so perfectly moist, partly due to the crumbly top keeping all that moisture in! While this isn’t the most traditional coffee cake recipe out there, it makes a great change and is a firm favourite for having with a nice hot cuppa.

    When it comes to using coconut yoghurt, any you’ve got around will do. I love the flavour the coconut yoghurt brings to the mix, but any vegan yoghurt will do the trick!

    If you’re feeling a bit of something different next time, or if you’re going off on a baking extravaganza, here's some more delicious cake ideas:


    Happy Baking!




    Yield: 9 inch round cake

    Total Time: 30 minutes 


    For the sponge

    • 300g / 2 cups plain flour

    • 75g / 0.5 cups self raising flour

    • 2tsp cinnamon

    • 1tsp baking soda (bicarbonate of soda)

    • 1tsp baking powder

    • 1/2 teaspoon salt

    • 200g / 1 cup light brown sugar

    • 110g / 0.5 cup granulated sugar

    • 150g / 0.75 cups coconut oil (vegan margarine would also work)

    • 250ml / 1 cup almond milk (soy milk would also work)

    • 2tsp vanilla extract

    • 100ml / 0.5 cup strong coffee i used around 4 heaped teaspoons of coffee

    • 90g / 1/3 cup coconut yogurt (Alpro soya yogurt also works)

    For the Icing

    • Icing sugar

    • 20ml strong coffee


    1. Preheat your oven to 175c and line a 9×9 round inch cake tin.

    2. In a large bowl, place your flours, sugars, coconut oil (which will be solid if you’re in a colder climate) baking soda, baking powder and cinnamon. Combine them using your hands, you want to break the coconut oil into small pieces, but you don’t want to melt it with your body heat, your mix shouldn’t be completely smooth.

    3. At this point you want to remove 1 and 1/4 cups of your dry mixture and put it to one side for use later on. (This is about 150g)

    4. In a separate bowl, whisk together your coffee, almond milk, yogurt and vanilla extract until combined.

    5. Add your wet mix into your bowl of dry ingredients (don’t use the 150g you’ve separated) and gently fold until combined, be careful not to over mix. Your mix won’t be completely smooth due to your coconut oil.

    6. Pour into your cake tin, and then take the dry ingredients you separated earlier and sprinkle them evenly all over the top of the cake and then bake for 55-60 minutes or until a cocktail stick inserted into the middle comes out clean.

    7. Leave to cool for 10 minutes and then take out the tin and place on a cooling rack until completely cool.

    8. Take the coffee you prepared for your icing and add a small amount of icing sugar and mix until completely combined. keep adding more icing sugar until the desired thickness is reached, you want it nice and thick but runny enough to ‘flick’ over the cake using a teaspoon. You can put on as much or as little as you like.

    9. Leave to set, then your cake is ready to cut and serve!



    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
    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


  5. Lemon Cake

    Lemon Cake

    Jump to Recipe>>

    You need just six ingredients to create this delicious lemon cake (excluding water, that comes out the tap). This British classic is one of the nations all time favourites, and yet is often overshadowed by the likes of chocolate cake or a classic victoria sponge. 

    Fear not, though, for we have come to bring this deliciously fresh ‘tea and cake’ essential back to your cake tin. A moist, citrusy, vegan alternative to the traditional recipe style, where no sacrifices are made (be that in animal products or taste).

    I’ve done this as an iced lemon cake, but if you would prefer a lemon drizzle, simply follow the recipe, but when the cake is taken out the oven, use a skewer or fork to poke holes over the top of the cake, and then drizzle with the juice of a lemon mixed with 85g of caster sugar. It will soak into the sponge and also leave a crisp, sweet topping too!

    If you’d rather make lemon cupcakes, that’s fine too! Simply split your cake mix into cases, filling them ½ to â…” full, and then watch carefully as they bake as they won’t need quite as much time as a larger cake. Be careful not to open the oven too early though as this may cause them to sink, instead, wait until they look like they’re lightly golden brown and then open the oven to test with a cocktail stick (insert a cocktail stick directly into the centre of one of the cupcakes, if it comes out clean, they're ready!).

    So to all your lemon-cake lovers out there… ready, set, BAKE!



    • 100ml  (0.5 cup) vegetable oil
    • 275g (2.75 cups) self raising flour
    • 200g (1 cup) caster sugar
    • 1 tsp baking powder
    • 170ml (3/4 cup) cold water
    • 1 lemon
    • 150g (1 cup) icing sugar


    1.) Preheat your oven to 180c and line a 1lb loaf tin with baking parchment. Mix your flour, sugar, zest of your lemon and baking powder together in a bowl

    2.) In a jug mix together your oil, water and the juice of half your lemon.

    3.) Pour the contents of your jug into your dry ingredients and combine until smooth. Pour into your tin and bake for 30-40 minutes, or until a cocktail stick inserted into the middle comes out clean.

    4.) Allow to cool completely on a cooling rack.

    5.) In a bowl, combine your icing sugar with the remaining lemon juice. You want the icing to be thick enough to not run off your cake, you may need to add more icing sugar in order to reach the desired consistency.

    6.) Pour over your cake and allow to set. Cut and serve!







    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
    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