Raw Vegan strawberry Cheesecake
Vegan Jamaican Curry Goat
1 - In a large bowl roughly mash the cooked lentils
2. Add vital wheat gluten flour, nutritional yeast, garlic powder, nutmeg powder, salt, black pepper, onion powder, coriander powder, all-purpose seasoning and water.
3. Knead together well for approx. 5 minutes (the better you knead your mixture, the better your results).
4. Cut the dough pieces into 1inch pieces and set aside.
5. Fry onions and garlic in a large skillet on a medium to high heat until they become soft, approx. 2 minutes.
6. Add curry powder and seitan pieces. Fry the pieces for a couple minutes whilst stirring to combine with curry powder.
7. Add sweet peppers and sweet potatoes and continue to fry, stirring occasionally. Add more coconut oil if required.
8. Add thyme, bay leaf, spring onion, scotch bonnet and 2 cups of vegetable broth.
9. Cook for 35 minutes on a low to medium heat whilst mix thickens.
10. Add a little more water if necessary, do not let the mixture dry out. Add black pepper and salt to taste.
10. Serve with sweet potato Mash
Sweet potato mash
Cashew Butter Chickpea Curry
1 cup Bulgar wheat
1-2 tablespoons Coconut oil
1-2 springs Parsley chopped
1-2 sprigs Thyme chopped
1 cup water
1 tablespoon tomato puree
Jamaican Seasoned Cabbage
Four Really Easy Vegan Dessert Recipes
There is a myth that you have to use butter, eggs, or cream to create a sweet, rich, and decadent dessert. Whether you’re craving a fruity sweet treat or a rich chocolate dessert , you will definitely find something that’ll make your mouth water.
These easy-to-make vegan dessert recipes don't include a overly long list of ingredients that are impossible to find. In fact, many of them are probably have in your larder cupboard right now. Once you stock your larder cupboard with a few simple ingredients, making amazing vegan desserts couldn’t be easier.
Sweet potato pudding https://youtu.be/6mUGI39BFGs
Cornmeal pudding https://youtu.be/IPuRoOIbbAA
Fruit fruit salad with mango & ginger sauce https://youtu.be/lIFCY3p5wxQ
Peanut butter & Banana Flapjacks https://youtu.be/yrmL_8r9ZjY
Butternut Squash Soup
2 red onions
4 cloves garlic
2 sticks of celery
2 sprigs fresh rosemary
16 fresh sage leaves
2 kg butternut squash
2 litres vegetable stock
2-3 tablespoons extra virgin olive oil
1 teaspoon season all
1 scotch bonnet pepper (optional )
2 Scallion / spring onions
Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Pick and finely chop the rosemary. Heat the olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 10 - 20 seconds, or until crisp, then remove the sage leaves
lace the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft. Meanwhile halve, deseed and rough chop the squash. When the veg has cooked for 20 mins the add the squash and veg stock to the pan. Add the scotch bonnet pepper then bring to the boil and then simmer for 30 minutes.
hen the squash is tender, remove the scotch bonnet pepper then blend the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer. Season to taste with salt and pepper, sprinkle some coriander leaves on top to garnish
Preparation time: 15-20 minutes
Cooking Time: 20 -30 minutes
Serves: makes 7 Patties
· 250g plain flour
· ½ teaspoon ground turmeric
· ½ teaspoon salt
· 125g cold margarine or butter cut into cubes
· 5-6 tablespoon cold water
· 1 teaspoon oil
· 500g vegan soya mince (pre-soaked if the dried variety or defrosted if the frozen variety)
· 1 onion, diced
· 2 cloves garlic, minced
· 1 small (2 inches) piece of ginger, minced
· ½ teaspoon coarsely ground black pepper
· 2 - 3 teaspoons curry powder
· ½ teaspoon dried thyme
· ½ teaspoon paprika
· 2 tomatoes, chopped
· 4 tablespoons wholemeal breadcrumbs
· 125ml water
· 1 vegetable stock cube
2 heads cauliflower
1 teaspoon (5 g) season all
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
¼ cup (60 ml) olive oil
Preheat to 500ºF (260ºC).
Remove the outer green leaves from the head of cauliflower and trim the stem.
Using a large knife cut the cauliflower in half lengthwise through the center.
Cut a 1 ½-inch thick steak from each half. If the head is large, carefully cut one more steak from each of the cut sides.
Repeat process with the other head of cauliflower. Trim any florets not connected to the stem. There should be about 4 to 8 pieces total.
Place cauliflower steaks on a baking sheet.
In a small bowl mix together salt, pepper, garlic powder, season all and paprika
Drizzle olive oil on both sides of each cauliflower steak
Evenly sprinkle the seasoning mixture on both sides of the cauliflower steaks, about ¼ teaspoon per side.
Tightly cover the baking sheet with foil and bake for 5 minutes.
Remove the foil from the cauliflower and roast for 10 minutes.
Gently flip the cauliflower steak and roast until a golden brown crust forms on both sides, about 6 to 8 minutes.
Transfer to a serving platter and garnish with parsley.
1 cup of coconut milk (or 1 cup water)
1 teaspoon of salt
2 packs of yeast (approx 1 tablespoon)
1 tablespoon of vegan butter
1 tablespoon vegetable shortening
1 tablespoon of sugar
3 cups of plain flour sifted (can use bread flour)
1 teaspoon of salt
vegan cook, author