The old classic ‘Red Beans and Rice’. This is a smoky, slow cooked and massively flavoursome recipe. It is the vegan equivalent of a slow cooked ragu that has been simmering for hours. Only no animals have to die to get there. I have chosen veg that works well with slow cooking. By making the … More Rice and Beans: Louisiana Red Beans and Rice
This is super healthy, high in protein, loaded with veg and is totally gluten free (just make sure you buy gluten free oats that have not been prepared on machines shared with wheat products). I have tried a few recipes for vegan meat loaves over the years and none really did the trick for me. … More Tempeh and Lentil Vegan “Meat” Loaf
One of my favourite things to do as a plant based eater is to make modern, updated versions of “student staples”. One of the cheapest meals on the planet is a baked potato with baked beans. As a student back in London, I used to eat this 3 or 4 times a week! I wanted … More Baked Sweet Potato With Mexican Black Beans, Spinach, Guacamole And Vegan Sour Scream
I have made many many many many dals in my life (or dhal, daal, dahl, dal, dall – I have made many, but still have no idea what the correct way of spelling the thing is!) but have never included butternut pumpkin in them until recently. I can honestly say I will never make a … More Rice and Beans: Butternut Pumpkin, Coconut And Lentil Dal (Dhal) (Daal) (Dahl)
These falafel burgers make a great, healthy replacement to the seitan dominated mock burger market. To make falafel properly, you really need to deep fry them in order to get the crispiness they need, but these burgers are a healthy version, so I am lightly frying them and because of that, they get nice and … More Falafel Burger With Hummus and Coconut Tzatziki
This is a really versatile sauce. It can be used in Mexican dishes, in pastas, to lift side veg like broccoli, in sandwiches, as a dip, on jacket potatoes, stir-fry’s, faux meats, tofu and even as a pizza topping. The best part is it actually does, because of the nutritional yeast, taste like cheese, but … More Vegan Cashew Cheese Sauce
“All vegans will die of anaemia, you just simply cannot get enough iron into your diet without meat to survive”. Ladies and Gentleman, there are some crazy fools out there. The particular crazy fool that said this was a Doctor on a nutrition podcast I was listening to. He seemed serious too and he highlighted … More Juddy Bowl: The Iron Replenisher Salad – Roast Pumpkin, Lentils, Spiced Pepitas, Wheat Pasta And Apricot Cashew Cream
This recipe is something I eat regularly for dinners on a week night. I DEFINITELY do not follow a low carb diet and think those that do are generally inclined to be a little more insane than normal folk (but nothing compared to those crazy #HCLF people). That being said, after eating a high amount … More Tofu Scramble: Tofu Stuffed Peppers
I am obsessed with cashew sauces. This is probably the simplest one I make and for that reason, the one I make the most as I am one of those weirdos who used to put sour cream on pretty much anything. I much prefer my chipotle cashew sauce, which I do put on everything, but … More Cashew Sour Cream
New Tofu Scramble recipe this week. The actual scramble is a straight up Mediterranean affair, including all the usuals – good quality olive oil, olives, red onions, cherry and sun dried tomatoes, fresh parsley and lemon juice. I then go a bit middle eastern and serve it with some homemade roasted red pepper hummus and … More Tofu Scramble: Mediterranean Scramble with Roasted Red Pepper Hummus and Pita
Maximum Vegan 