As promised, below we have supplied you with a few more of our favourite vegan eats. Wholesome dishes and scrummy treats await you.
We have put together the following recipes for you to feast your eyes upon:
- Vegan Scrambled Egg
- Butternut Squash Pasta
- Spiced Lentil Stew
- Buckwheat Pancakes
Show me the eats
Vegan Scrambled Egg - A BOSH! Recipe
We cannot claim that we made this heavenly recipe, as it is borrowed from the clever chaps at BOSH! However, we just had to share it because if you're missing scrambled eggs then this is the only recipe you need to look to and I promise you, it will satisfy your eggy needs!
- 1 x 280g Block of Firm Tofu
- 2 Garlic Cloves
- 3 Spring Onions / a Handful of chopped chives
- 1 x 300g Block Silken Tofu
- 1⁄2 tbsp Dairy-Free Butter
- 1⁄4 tsp Ground Turmeric
- 1 tsp Black Pepper
- 1 tsp Kala Namak (black salt)
- Serve with bagels or toast
1. Peel and grate the garlic. Finely slice the spring onions. Place the silken tofu in the food processor and blitz to a smooth cream.
2. Pop the frying pan over a medium heat. Add the dairy-free butter and melt. Add the sliced spring onions and stir for 3–5 minutes. Add the garlic and stir for 1 minute. Add the turmeric, black pepper and kala namak and stir into the onions.
3. Put your bagels in the toaster.
4. Drain any liquid from the pressed firm tofu. Pour the creamed silken tofu into the frying pan and stir everything together. Once the silken tofu has taken on the colour of the turmeric, crumble the firm tofu into the pan. Fold everything together for 1–2 minutes to completely warm through. Take the pan off the heat.
Creamy Butternut Squash Pasta - Serves 4
This is a super quick, wholesome, go-to dish that we make often. If you have a bit more time on your hands you can roast the squash in its skin first and scoop out the flesh once cooked before adding to the pan in step 4, this will really deepen the flavour (if you did this I would recommend soaking the cashews in boiling hot water for at least 15 minutes to soften before throwing in the pan as this will help the mix blend well).
- 1 Butternut Squash (around 400g but you can add less or more stock to reach desired consistency)
- 50g Cashews
- 1 Onion diced
- 2 Cloves of Garlic minced
- 4 tbsp Nutritional Yeast (optional but gives a lovely cheesy flavour)
- 500g Macaroni Pasta (or pasta of your choosing)
- 150ml of stock
- Olive Oil for frying
- 1/4 tsp Ground Nutmeg
- Pinch of Salt
- Pinch of Black Pepper
- 60g Pine nuts to serve (optional)
1. Put your pasta on to boil and cook according to the packet instructions.
2. Remove the skin and seeds from the butternut squash and chop into rough cubes around 1-2cm chunks. Place the squash cubes into a microwavable bowl with the cashews and cover with a plate/cover so that there is a bit of room for some steam to get out (if using a type of cling film, pierce a couple holes in it). Stick this in the microwave on high for 5 minutes/until the squash is soft - and be careful taking it out as it gets super hot!
3. Heat 2 tbsp of oil into a large pan on a medium heat and add the onion with a pinch of salt (the salt helps break down the onion so it doesn't burn). Once softened add the garlic and cook for around 2 minutes until fragrant but don't let it burn.
4. Once the squash is ready add this to the pan with the cashews and cook for a minute or two, to allow the flavours to mingle.
5. Drain the pasta once cooked and keep some of the pasta water in case you need it to thin the sauce (around a mug full should be fine).
6. Add the squash mix to a blender with the stock, nutritional yeast and nutmeg (or you can use a hand stick blender) and blend until smooth and creamy. Add the sauce back to the pan to heat up again, you can use a touch of pasta water to thin the sauce further if you prefer a thinner sauce, turn off the heat once heated through.
7. Heat a clean pan on a medium to high heat, once hot add the pine nuts to the dry pan (no oil required) and turn every so often so they don't burn. Once toasted all over take them off the heat. (the darker in colour the more nutty and flavoursome they will become, but watch they don't burn - There's a sneaky fine line!)
8. Season the sauce with black pepper and a pinch more salt if needed and stir in the pasta.
9. Serve up the pasta, sprinkle the pine nuts over the top, and enjoy!
Spiced Lentil Stew - Serves 2
This is a super warming and comforting recipe that takes only 10 minutes to throw together but packs a lot of flavour. A firm favourite of ours throughout the winter months. We often switch it up with some other ingredients too such as chickpeas and kale.
- 1 tsp Nigella Seeds
- 1 Handful of Roasted Peanuts
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 Handful of Fresh Coriander (Roughly Chopped, stalks an' all)
- 80g Baby Leaf Spinach
- 2 tbsp of Tomato Puree
- 1 400g tin of Chopped Tomatoes / Passata
- 1 400g tin of Green Lentils (Drained)
- 1 Thumb of Ginger (Minced)
- 3 Garlic Cloves (Minced)
- 1 tsp chilli flakes (optional if you like a bit of heat)
- 80g Coconut Yoghurt
- 250ml of Vegetable Stock
- Serve with bread of your choice
1. Heat a large pan with approx. 1 tbsp of vegetable oil over a medium-high heat. Once the pan is hot, add the ginger, garlic, tomato puree, ground cumin and ground coriander and cook for 1 min or until fragrant.
2. Once the spices are fragrant, add your stock to the pan with the spinach and half of the dried chilli flakes and stir. Cook for around 1 minute until the spinach starts to wilt.
3. Add the chopped tomatoes and drained lentils to the pan with a pinch of black pepper and cook for a further 3-5 min or until thickened, then turn off the heat.
4. Add the roasted peanuts to a bowl with the remaining dried chilli flakes, nigella seeds, a pinch of salt and a drizzle of vegetable oil. Give everything a good mix and set aside to top your dish.
5. Serve up the spiced lentil stew, top with a dollop of the coconut yoghurt and garnish with the chilli–peanut topping. Sprinkle over the chopped coriander and serve with your bread of choice.
Buckwheat Pancakes - Serves 4
We absolutely love these pancakes, so much so that we actually have them every weekend. They feel like a real treat but the Buckwheat flour makes these pancakes that bit healthier as well without compromising on the taste. We cook these on a Saturday morning and save half for breakfast the next day - Simply pop them in the toaster to heat up again and you're ready for breakfast round 2!
- 2 Ripe Bananas
-175g Buckwheat Flour - 1 tsp Baking Powder - 3 tsp Ground Cinnamon
- 1 tsp Vanilla Extract
- 2 tbsp Maple Syrup
- 250ml plant based milk
- 2 tbsp coconut oil (for frying)
- Zest of 1 Lemon
- 1 Cup of sultanas
Our Favourite Toppings: - Chopped Mango
- Mixed chopped fruits such as Apples, Kiwis and Banana
- Coconut Yoghurt
- Maple Syrup
- Homemade Granola
1. Peel bananas and put them into a large bowl. Mash the bananas with a fork until creamy.
2. Add the milk, vanilla extract, lemon zest and maple syrup to the bowl with the bananas and whisk until combined.
3. Sift in the flours, baking powder and cinnamon, and whisk well. This might be a thicker batter than you're used to but don't be tempted to add anymore milk otherwise it may not hold together.
4. Heat a large frying pan on a medium to high heat and add a little bit of the coconut oil.
5. Once the pan is hot, spoon approx. 2 tbsp of your batter into the pan and smooth out a little bit to flatten. We normally do 4 small ones at once, so you should fit a couple in the pan at once dependant on your pan size, but don't over crowd the pan otherwise you'll making the turning bit tricky for yourself.
6. Add a sprinkle of the sultanas to the uncooked side of the pancakes and then flip the pancake to cook on the other side once the bottom lifts easily from the pan. Usually 2-3 minutes on each side does the trick!
7. Repeat with the rest of the mixture and you can keep the rest of them hot in the oven until required if eating all at once.
8. Serve with your favourite choice of toppings, and enjoy!