Recipes

Finely crush or blend your Oreos and add to a mixing bowl Melt your butter and pour over the crushed Oreos and stir through immediately. Firmly press this mixture into a 7 or 8 inch cake tin (ideally with a removable base), and refrigerate while you create the filling. Blend...

Cake: Preheat the oven to 170 degrees C/150 degrees C fan Grease and line two 8 inch round cake tins Add the dry ingredients into a mixing bowl Whisk the wet ingredients in a separate bowl until silky Add the dry ingredients to the wet and whisk until incorporated Fold...

1. Drain the can of vegan calamari, but save the seaweedy bits! 2. Dip each piece in the plant milk 3. Coat in the dry batter 4. Repeat steps 2 and 3 5. Shallow fry on high heat for one minute on each side 6. Serve with vegan tartare sauce,...

Whizz all of the ingredients (except the gherkins, capers and oil) together in a blender until smooth. VERY slowly add the oil while continuing to blend, to avoid separation. Stir through the chopped capers and gherkins. Store in a glass jar in the fridge for up to two weeks.

Recipe courtesy of @edenvegan 1. Prepare the sauce by blending all ingredients and placing in the fridge to chill. 2. Take three shallow dishes, one with flour, one with oat milk and one with hemp hearts and spices mixed. 3. Drain the mushroom and piece by piece fold into the...

Recipe courtesy of @edenvegan 1. Grate carrot and chop cabbage finely, mix in a large bowl along with thinly sliced green apple. 2. Toss together mixing in 1/4 cup of apple cider vinegar and the juice of one lemon. Mix through pumpkin seeds, freshly chopped coriander and cracked pepper and...

Recipe courtesy of @edenvegan 1. Prepare the sauce by mixing all ingredients in a ramekin and popping in the fridge to chill prior to frying the mushroom. 2. Take two shallow dishes, one for the wet ingredients and one for the dry. 3. Heat a fry pan on the stove...

Recipe courtesy of @edenvegan 1. Heat a fry pan on the stove with a dash of olive oil. 2. Drain the canned banana blossom. 3. Fry on a medium heat, adding in the soy sauce, maple, ACV and spices. Toss for a few minutes making sure to coat each piece....

Recipe courtesy of @edenvegan 1. Cook one cup of rice as per usual method. Leave to cool on a dish, and place in the fridge overnight. 2. When preparing the fried rice, heat a hot pan on the stove with a dash of oil. Fry thinly diced onion in garlic...

Cook the couscous with the 1 tablespoon of vegan ‘chicken’ flavoured stock powder (add to water). Heat 2 tablespoons of oil in a pan over medium heat. Add onions and cook for 5 mins, until soft. Add the za’atar and garlic, and cook for another minute. Stir in the brown...

Whizz all of the ingredients (except the oil) together in a blender until smooth. VERY slowly add the oil while continuing to blend, to avoid separation. Store in a glass jar in the fridge for up to two weeks.

Preheat oven to 180 degrees Celsius. Whip aquafaba until firm peaks form. Add almond extract. Melt margarine. Let cool. Grease friand tin. In a separate bowl, mix flour, icing sugar, almond meal and lemon zest in bowl. Add cooled margarine. Mix. Fold in whipped aquafaba. Keeping as many air bubbles...