This recipe is so budget friendly you won’t even notice the ingredients have gone from your pantry!
It’s quick and easy and also a nice balanced meal. Feel free to add in some other cooked veggies if your heart desires, but I thought I’d leave this nice and basic so it’s accessible for everyone.
Some ideas of other veggies that would go great include:
Babycorn
Asparagus
Sweetcorn
Tenderstem Broccoli
Mushrooms
Artichoke
This recipe calls for veg stock, which can be made simply by mixing a stock cube with boiling water. Read the stock cube packet so you know how many you need to use for 600ml of water.
I based this recipe on two people, as that's generally the amount I’m cooking for. If you’re on your own you can always make two portions and then pop one in the fridge once cooled for an even easier meal the next day!
If you wanted to spice this up a bit, some fresh tarragon or oregano stirred through will add an extra depth of flavour, but I find the freshness of the lime is fine as it is so certainly don’t feel like you’re missing out!
Make sure you let us know in the comments below how yours turned out and if you did anything differently. Also remember to tag us in your foodie makes on instagram!
Recipe
Yield: 2 portions
Total Time: 35 minutes
Ingredients:
2 tbsp vegan margarine
½ white onion, finely diced
1 garlic clove, crushed
140g risotto rice
2 ½ cups / 600ml vegetable stock
½ cup / 75g frozen peas
Juice of half a lime
Method:
Melt your margarine in a pan and gently fry off your onion and garlic for a few minutes until soft. Add in your risotto rice.
Add your stock one ladle at a time, allowing the previous ladles worth to be absorbed before adding the next. Continue this until it’s all used up, stirring occasionally.
Stir in your peas and lime juice, allow to cook for 2-3 minutes until the peas are cooked.
Serve topped with a lime wedge!
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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Another curry recipe! I don’t think I’ll ever get bored of how many options curry has. I don’t know when or where I’ve eaten peanut curry before, but somehow i just started insanely craving it the other day.
I wanted this to be everything I had imagined so I knew it had to be perfect. Tofu and veggies seemed like the perfect way to when deciding on a pairing for this. Tossing the tofu means you can get it really nice and crispy in the pan, so this is something I would always recommend when you’re frying off tofu.
I chose mange tout and baby corn as I wanted this curry to be colourful and have a nice crunch to it too. If you wanted to swap them out for some other veggies that's fine too, I think tenderstem broccoli or asparagus would go brilliantly too!
Make sure you let us know in the comments below how yours turned out and if you did anything differently. Also remember to tag us in your foodie makes on instagram!
Recipe
Yield: 3-4 portions
Total Time: 45 minutes
Ingredients:
1 block tofu (400g)
2 tbsp corn flour
2 tbsp olive oil
1 400g tin coconut milk
4 tbsp peanut butter
1 tbsp red curry paste
1 tbsp fresh ginger, peeled & grated
1 tbsp soy sauce
1 red pepper, sliced
70g baby corn
70g mange tout or super snap peas
To serve:
90g uncooked rice per person
fresh coriander
Method:
Press your tofu by draining all the liquid, wrapping in a clean kitchen cloth and placing a plate and a couple of heavy tins on top to squeeze the moisture out. Leave for about 15 minutes.
Cut your tofu into cubes and place into a large bowl. Add your cornflour and toss until evenly covered. Heat up your oil in a large skillet and fry off your tofu until browned and crispy on all sides.
At this point if you’re serving your curry with rice you’ll want to start cooking it!
Add in your coconut milk, peanut butter, curry paste, ginger, soy sauce, and lime juice. Heat on a medium heat until all your ingredients come together to make a delicious sauce.
Add in your sliced pepper, baby corn and mange tout and allow to gently simmer until your veggies are cooked.
Serve with a slice of lime and a sprinkling of fresh coriander if you wish!
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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The other day I was having such a mental vegan food block, not even just for writing, all of a sudden I couldn’t remember what vegans eat!
After 3 years vegan I’d started to get into that rut of just eating the same things over and over again, a problem I had before vegan and something I still struggle with now. Food is exciting, it's adventurous, and sometimes I just need a kick up the back side to remember that.
I was scrolling pinterest endlessly looking for some inspiration when I came across corn fritters, something we used to serve at the restaurant I used to work at and that I hadn't eaten in years. Knowing I had some courgettes in the fridge that we’re being abandoned and forgotten about, I thought courgette fritters would be a good way to go!
Courgettes are quite a wet vegetable, which can make them difficult to use in a recipe like this as they can just make the fritters fall apart because they’re too wet. Thanks to a tip I learned from Antoni (one of the fab 5 from Queer Eye), all you need to do is sprinkle lightly with salt, give it a mix and wait for the salt to draw the moisture out of the courgette. This also works great for aubergine when you want to get it really crispy when frying.
I generally just serve these on their own with a big dollop of vegan mayo or vegan sour cream, but they would go great with a salad or couscous.
I made mine using a large frying pan so I only had to do two lots, but if you’re using a smaller pan or you’re worried about your fritters getting cold you can pop your oven on about 100c and place them on a tray in the oven when cooked to keep them hot until you’re ready to serve.
Make sure you let us know in the comments below how yours turned out and if you did anything differently. Also remember to tag us in your foodie makes on instagram!
Recipe
Yield: 10 fritters
Total Time: 30 minutes
Ingredients:
3 ½ cups / 500g courgettes
2 tsp salt
½ cup / 30g nutritional yeast
1 cup / 125g plain flour
1tsp baking powder
½ tsp garlic granules
2 spring onions, finely chopped (+ extra for decorating)
¼ cup / 55g vegan margarine, melted
2 tbsp olive oil (for frying)
Method:
Grate your courgette using the thick side of the grater that’s traditionally used for cheese. Place it into a bowl and mix in your salt (this will remove any extra moisture). Leave for 10 minutes.
Using your hands, move the grated courgette into a fresh bowl, squeezing any extra water out as you go. Add in your flour, nutritional yeast, flour, baking powder, garlic, spring onions and melted margarine. Mix well until it all comes together.
Heat up your oil in a large frying pan and using a heaped tbsp of mixture per fritter, place it into the pan and gently push down into a fritter shape using a spoon or spatula.
Allow to cook for a few minutes on a low to medium heat and then flip using a spatula. Repeat with until all your mix has been used up!
Serve in a stack with some extra spring onion or chives sprinkled over the top.
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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I’m so excited to share this with you. I found the idea when endlessly scrolling through pinterest. I found a similar recipe that wasn’t vegan, and I knew I needed to veganize it!
It’s so rich, so luxurious and looks so impressive. This is an amazing show stopper for a barbeque or party, and recently received a full thumbs up of approval from a family dinner.
If you didn’t alread know, biscoff is completely safe for vegans. The biscuits, the smooth spread and the crunchy spread. I absolutely love it and every time i tell myself i need to stop making biscoff recipes, I seem to make another. Do I have soe kind of biscoff related problem that needs an intervention? Probably.
While the biscuits make a perfect spread vessel to just keep scooping it our the jar, If you want to join me on the biscoff recipe side of life, I’ve got loads of great recipes you can use it in:
These billionaire bars take a little while to make, there’s no avoiding that. It’s so worth it though, and you’ll have to fight with yourself not to be going back to the fridge for more!
When you’re slicing your bars. Use a hot knife and wipe between each slice to keep your edges neat and tidy.
Make sure you let us know in the comments below how yours turned out and if you did anything differently. Also remember to tag us in your foodie makes on instagram!
Recipe
Yield: 1 9x9 inch pan
Total Time: 1 hour 30 minutes
Ingredients:
For the Base:
500g biscoff biscuits
180g vegan margarine
Vegan Caramel:
3/8 cup / 75g brown sugar
3/8 cup / 75g granulated sugar
1/2 cup /100g vegan margarine
2.5 cups / 600ml almond milk
Biscoff Topping:
250g Vegan Chocolate
200g Biscoff Spread
Extra Biscuit Crumbs to Decorate
Method:
Line a 9x9 inch pan with parchment. Blend your biscuits up to umbs using a food processor. Melt your vegan margarine and mix together. Press your biscuit mix into your pan, keeping it as even as you can. Pop this into the fridge while you make your caramel.
For your caramel, heat the butter, sugar and almond milk together in a saucepan, stirring constantly to stop it from burning to the bottom. Bring your mix to the boil and reduce to a simmer, keep stirring at a simmer until your mixture goes nice and thick, this can take anywhere from 30 minutes to an hour. It will feel like it’s never going to thicken, but persevere! It’ll be so worth it in the end.
Once your caramel is really nice and thick, pour it over your biscuit base and leave to cool completely.
Melt your chocolate gently in the microwave, heating for 20 seconds at a time, making sure your chocolate doesn’t get too hot or burn! Once melted, whisk your biscoff spread in and pour over your caramel layer. Place in the fridge to set, remove, slice and then store in the fridge in an airtight container.
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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Deciding on the perfect main course for a big event or Sunday roast can be difficult. While nut roast seems to be the go-to for many vegans across the world, the wellington is making a name for itself as the new kid on the block.
There’s so much you can do with it and pretty limitless flavour options too. It's perfect for feeding the whole family and can even be made, frozen and then just defrosted and cooked.
If you’re looking for a bit of a showstopper main course then this is the ideal option for you. The lattice design of the pastry over the top makes for a brilliant eye catching centerpiece, and the bold rich sauce served alongside makes this an extra special option.
My recipe asks for toasted walnuts, but if you’re not sure how to toast walnuts, it’s super easy! Just heat an empty, non oiled frying pan on a medium to high heat. Chuck in your walnuts and dry fry them for a few minutes, shaking the pan regularly to ensure they toast evenly and don’t burn. Then just tip them out into a bowl.
When it comes to making your sauce, you can omit the mushrooms if you aren’t a big fan. One key thing to note is that when you add your cornflour, it must be fully dissolved into the cold water. Adding cornflour to any hot sauce without first mixing it with water will cause your sauce to go lumpy beyond repair.
If you add your cornflour and still feel as though you want your jus slightly thicker, you can add more corn flour but make sure you also mix it with cold water first. Alternatively, if your jus goes a bit too thick, simply water it down with some freshly boiled water.
If you’re stuck on what to serve your wellington with, our best ever roast potato recipe could be just what you need. Create the best ever roast by combining the wellington, roasties and red wine & mushroom jus with fresh organic market vegetables too.
Make sure you let us know how you get on in the comments below, and as always we love to see your makes on instagram and facebook, so be sure to tag us!
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Recipe
Yield: 8 portions
Total Time: 60 minutes
Ingredients:
For the Wellington:
2 tbsp olive oil
4 shallots, finely diced
2 garlic cloves, crushed
2 sprigs rosemary, chopped
¾ cup / 75g toasted walnuts
1 large beetroot, cooked (ideally baked, but boiled will do)
1 pack extra firm tofu
1 tsp smoked paprika
1 tbsp nutritional yeast
1 tbsp balsamic vinegar
1 tsp liquid smoke
1 tbsp syrup
Salt and pepper
2 tbsp flour (gluten free if needed)
1 tbsp plant milk
1 sheet vegan puff pastry (I used Jus Rol)
Sesame seeds, to top
For the Jus:
1 tbsp olive oil
3 shallots, sliced
2 cups / 200g mushrooms, sliced
½ tsp salt
1 cup / 230ml vegan red wine (check Barnivore if in doubt)
2 cups veg broth
2 tbsp cornflour mixed with 2 tbsp cold water
3 sprigs rosemary
Method:
Preheat your oven to 180c and line a large baking tray with parchment. Heat your 2 tbsp olive oil in a large pan, add in your diced shallots and fry on a low heat for a few minutes until translucent. Add your garlic and rosemary and allow to fry for another few minutes to really release all those flavours. Set to one side to cool.
Place your toasted walnuts into a food processor and process until fine, take them out and pop them into a little bowl.
Add your beetroot into your empty food processor (don’t worry about washing it between your walnuts and beetroot) and process until shredded. Add in your drained tofu, fried onion and garlic, smoked paprika, vinegar, syrup, liquid smoke and some salt and pepper. Process until it’s all combined.
Transfer into a large bowl and fold in your flour and walnuts. Once combined, tip your mixture onto your lined baking tray and begin forming into a compact log, about 16cm long.
Bake this for 30 minutes and then remove from the oven and allow to cool.
While your beetroot log is cooling, remove your puff pastry from the fridge to bring it up to room temperature and then begin preparing your sauce by pouring your olive oil into a large skillet and heating over a medium heat.
Add your shallots and mushrooms and fry off until your mushrooms are browned and your shallots begin to caramelize.
Sprinkle over your salt and then add in your red wine slowly, using a spoon to scrape down the sides to gather together any brown bits of glaze that form.
Once all your wine is added, bring it up to a simmer and add in your veggie broth. Allow to simmer for about 5 minutes, then add in your cornflour mixture, whisking immediately to ensure your sauce thickens evenly.
Add in your rosemary and allow to simmer for 10 minutes. You can strain your sauce if you’d prefer a smooth sauce. Once ready, place your jus to one side and simply pop back on the stove on a low heat about 10 minutes before you are ready to serve to heat through again.
Turn your oven up to 220c and line another baking tray with parchment. I like to unroll my pastry onto my baking parchment at this point so i don’t have to try to move my wellington once assembled.
Place your beetroot log into the centre of your pastry, and using a small knife make a series of 2.5cm incisions at an angle on the pastry on both sides of your beet log.
Fold the flaps of pastry at either end of your pastry up over the short ends of your wellington, and then begin braiding the strips over the top, alternating sides.
Brush your wellington pastry with plant milk (this will help it brown) and then sprinkle with sesame seeds.
Bake for about 35 minutes, until the pastry is golden brown. Serve with your red wine jus and your favourite roast 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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