Vegan Mushroom Carbonara

I know this recipe will highlight the divide between the people that are crazy about mushrooms like me and the people that just can not stand them. If this is you then I will have other recipes you can try your hand at I promise. That being said I have won over a few mushroom haters with this recipe. It may still be worth a try if your feeling adventurous! Just leave out the extra mushrooms I add in after the sauce.

This dish is one I have been working on for a while. It has been through so many variations of ingredients, flavours and methods of cooking. There are TOO many options when it comes to recreating Carbonara vegan style!

This particular recipe is by far my favourite and because it has had such amazing feedback from my taste testers I am finally ready to share it with you all!

This indulgently cruelty free, creamy take on the carbonara is sure to wow all your plant eating friends and family. So quick and easy to make that even the novice cook could whip up this up!

The Oat cream provides that much needed creamy element. Whilst the Nutritional yeast steps in and takes its crown replacing the cheese element. If I want to get extra fancy I throw in some Vegan mozzarella cheese to melt before serving. Or even grate some vegan parmesan over the top.

Vegan Mushroom Carbonara

Creamy Carbonara style Vegan dish

Course Main Course
Cuisine Italian
Keyword carbonara, mushroom, pasta, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 people
Author Homemade Vegan


  • 1 medium Red or white Onion
  • 3 Cloves of Garlic
  • 1-2 tbsp fresh parsley
  • 1/2 tsp dried thyme
  • 150g Mushrooms chestnut, button or white
  • 150 ml Oat Milk or preferred plant milk
  • 50 ml Oat or soya cream
  • 1 tsp Balsamic Vinegar
  • 1 tbsp Tamari sauce opt
  • 3-4 tbs Nutritional Yeast
  • 1 tbsp Olive oil or preferred oil/water
  • 200 g Spagetthi Gf



  1. Add 4 litres of cold water to a pan and bring to a boil.

  2. Add 1 tsp salt and pasta into boiling water and stir until all the strands are separated and under the water. Ensure to keep stirring so that they don't stick to each other.

  3. Cook for the recommended time as per pasta (roughly 12-15 mins)

Carbonara sauce

  1. Finely chop the garlic, 100g of the mushrooms and 1/2 of the red onion.

  2. On a low to medium heat add the Olive oil to a frying pan, along with the onion and garlic. Cook for 3-4 mins until soft. 

  3. Add the chopped mushrooms, balsamic vinegar and the tamari sauce (if using). Cook for a further 5 mins 

  4. Add Oat milk and cook on a medium heat for 5-6 mins. Transfer to a blender or food processor and blend for up to 1 min.

  5. In the frying pan add the remaining red onion and mushroom with a splash of oil or water and fry for a couple of minutes before adding the sauce. 

  6. Thicken the sauce on a medium to high heat for 2 mins then reduce the heat. Add nutritional yeast and Oat cream and cook for a further 2 mins.

  7. Stir in pasta and serve sprinkled with nutritional yeast or vegan parmesan.

Vegan Bean Fajitas

Bean fajitas are the perfect, hearty meal for those busy nights!

Whipped up within 20-30 minutes.  These bean fajitas will surely be a favourite for those of you with children or fast paced lifestyles and especially for those who just LOVE fajitas! They are certainly a crowd pleaser!

High in PROTEIN and plant based IRON this meal is likely to be a regular from now on.

The addition of the Kidney and black beans provide a great source of protein. Paired with vibrant vegetables and aromatic herbs and spices, the flavours will keep you coming back for more. Don’t believe me? Well, try for yourself!

A great tip to save time and prepare for future fajita nights is to make a big batch of the seasoning and store it in a sealed container. When you fancy the fajitas all you need to do is chop your veg, wash your beans and your ready to go!

If your short on time you can pick up some shop bought wraps or you could make your own spelt tortillas. They are quick and easy and only require 2 ingredients!


Vegan Bean Fajitas

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Homemade Vegan



  • 1-2 tbs cumin
  • 1-2 tsp paprika
  • 1-2 tbp chilli powder mild or hot
  • 1 tbs oregano
  • 1 tsp garlic granules
  • 1/2 tsp garlic salt opt
  • 1/2 tsp Himalayan pink salt opt
  • Pinch of cumin seeds


  • 1 chopped onion
  • 1 chopped red pepper
  • 70 g fresh or frozen sweetcorn
  • 100 g kidney beans Tinned or presoaked
  • 100 g black beans Tinned or presoaked
  • Handful of fresh chopped corriander
  • Juice from 1 lime


  • 2 fresh tomatoes
  • 1/3 red onion
  • 1 tsp dried coriander or 1 tbs fresh
  • 1-2 tbs of fresh lime juice
  • Pinch of Himalayan pink salt

Spelt Tortillas

  • 200 g Organic Wholewheat spelt
  • 1/4 tsp Himalayan pink salt opt
  • 120 ml warm water


Fajita Instructions

  1. In a bowl add all the seasoning ingredients and mix well.
  2. In a separate bowl add all the filling ingredients then add the seasoning, stir well.
  3. Leave to sit for 5-10 minutes.
  4. Make the salsa by mixing chopped tomatoes, red onion, coriander and lime juice.
  5. Heat 1tbs of preferred oil or water to a pan on a medium heat. Add fajita mix.
  6. Stir frequently for about 10-15 mins until all ingredients are cooked through.
  7. While the beans are cooking if you are preparing your own spelt tortilla wraps start making the dough and cooking them.

Spelt tortilla instructions

  1. Add spelt flour and salt (if using) to a mixing bowl.
  2. Slowly stir in the warm water and continue to mix until you have a dough which is still a bit sticky.
  3. Separate your dough into equal balls. Can either make 8 small wraps or 6 large ones.
  4. Roll the dough and flatten with the palm of your hands. Place on a floured surface, making sure both sides of the dough are covered in flour to prevent it sticking to the surface.
  5. Roll your dough as thin as you can without it breaking.
  6. Put a non stick pan or well seasoned cast iron pan on a low heat. Add a splash of Olive Oil. Cook for a minute on each side.

Recipe Notes

Suggestion: Serve with fresh salad and Avocado.

NB: This recipe has been created with my toddler in mind so I don't use a lot of spices.  Just adjust the heat level to your own preference.

Can be kept in an airtight container for 3-4 days and in the freezer for up to six months.


Vegan Lasanga

DSC_8767I am back with a brand new recipe for you all and just in time for all the newbies trying Veganuary this month! This dish is sure to inspire you! A much loved classic completely Veganised and you would never even know the difference had you not made it yourself!

I know that the first few weeks can be the hardest when transitioning, deciding what to eat and finding something that you actually enjoy. There is a lot of experimenting in the early days and a lot of relying on blogs and recipe pages for inspiration on how to cook nice vegan food. This is how I learned to cook! I always thought I knew how to cook pre Veganism but ultimately I was just throwing pre made ingredients together and not really using that many fresh ingredients. If your finding it hard now don’t lose hope! The more you start to cook vegan meals the more you realise that you are anything but limited and the flavours that your used to can be recreated and so much more! Just be adventurous!

To recreate the classic lasagne I have used dried soya mince. This is the best meat replacement for these types of dishes I have found, especially if you have to cater for picky omnivores. I have used the frozen options before and I have never really been that impressed with them and a lot of them contain egg.  The dried soya mince is high in protein containing 14.9g per 100g cooked.  It is also a lot more cost effective at £2.00 for 375g you could just about make four of these lasagna’s with that and it contains no additives or extra crap you never wanted. What more could you ask for?

Unfortunately for me it was a good while before I discovered the dried soy mince. Mainly because I avoided soy for a few months due to all the concerns surrounding it, a somewhat controversial topic among vegan forums. Never the less there are a lot of misconceptions around soy and after further research I no longer avoid it. That being said if you have an allergy or personally avoid soya, you can replace the soya mince with approx 200g minced mushrooms or 100g of dried lentils.



Vegan lasagna

Prep time: 20 mins
Cook time: 1 hr
Serves: 4


1 onion
1 carrot
1 stick of celery
3 cloves of garlic
Handful of mushrooms
1-2tbsp soy sauce or tamari (opt)
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp basil
1 can of Plum tomatoes
1tbs balsamic vinegar
100g Dried Soya mince or mushrooms/lentils
300 ml veg stock
6 lasagne sheets
1 tomato
3 tbs vegan butter or olive oil
4tbs flour (organic whole-wheat or spelt)
200 ml oat milk
2-4 tbs nutritional yeast
Handful of vegan cheese (optional)


1. Chop onion, garlic, carrot, celery, mushroom finely.
2. Add to frying pan with splash of preferred oil or water and seasoning on a low to medium heat.
3. Rinse the soya mince under a cold tap. Add soya mince to a saucepan with 300 ml of boiling water and veg stock and simmer for 10 mins
4. Add soya sauce to frying pan, stirring continuously for 2-3 minutes.
5. Add the Plum tomatoes and cook for a further 5 mins.
6. Add the balsamic vinegar and tomato paste, stir thoroughly and continue to cook for 2 more minutes.
7. Add the soya mince and veg stock into the frying pan and stir all the mince into the sauce. Simmer on a low heat and reduce the sauce while cooking the white sauce.
8. Add 3 tbs butter to a saucepan on low and heat until melted approx 1-2 minutes. Stir in 4tbs flour and mix well until you have a thick paste like mixture.
9. Slowly add your plant milk and stir continuously making sure to get rid of lumps, I prefer to use a whisk for this. Roughly 3-4 mins for the sauce to thicken nicely. If it gets too thick you can always add more milk.
10. When white sauce has thickened add the Nutritional yeast and stir thoroughly. Optionally you can add some vegan cheese. (I like to season with a bit of pepper and pink salt but that is also optional)
11. Heat oven to 180C/160C fan/gas 4. Spread a spoonful of the bolognese sauce on the base of a roughly 1.5 litre baking dish. Cover with a single layer of the pasta sheets, snapping them to fit if needed, then top with a quarter of the white sauce. Spoon over a third of the bolognese. Repeat for 2 more layers making sure to leave some white sauce for the top.
12. Use a spoon to drizzle the remaining white sauce on top of the lasagne.
13. Slice a tomato and place them on top, season with salt and mixed herbs for extra flavour. You can also add some more vegan cheese if thats your style.
14. Place in the centre of the oven and cook for roughly 30-40 mins until browed.

Can be stored in an airtight container for upto 3 days. Can be frozen for upto 6 months. As always lasagne is so much better the next day! If you can last that long!


Vegan Mushroom and Thyme Pie


Since becoming vegan I haven’t had any pies and they are something that I really missed, although they are not easy to come across. Those that I have seen for sale have been extremely expensive and not worth the money in my opinion and I just never found the time to get around to making them. I much prefer to make everything from scratch and steer away from processed foods.

If you are like me and are not overly fond of a flakey pie crust and spending hours in the kitchen then you will love this shortcrust pastry. It is so versatile and can be used to not only make savoury pies but also fruit pies with the addition of a sweetener or sugar.

The possibilities are endless when it comes to making these pies. I like to mix things up and change the fillings but this mushroom pie is one of my favourites and has been a major hit among family members so have decided to share with you all.

As always I hope you enjoy and would appreciate any feedback from anyone who has tried and tested any of my recipes. Happy cooking 🙂


Mushroom and Thyme Pie 

Serves 4

Prep time: 35 mins Cook time: 20 mins



1 cup plain flour (plus extra for surface)

140g Vegan butter

Pinch of pink salt

2 tbs gram flour and 1tbs water


1 stick of celery

1 onion

3-4 cloves of garlic

125g white mushroons

2 or 3 chestnut mushrooms.

2 tbs soy sauce

100ml oat or plant based milk

50ml water

1 tsp bullion vegetable stock

2 tbs nutritional yeast (opt)

1/2 tsp dried thyme

Sprinkle of dried Rosemary

2 tbs flour



1. In a bowl sieve plain flour then add the butter and salt.

2.Mix ingredients together.

3. Knead dough and roll into a ball. Cover in cling film and put in the fridge for 30 mins.

4. Halve the dough and Roll each half of the dough on a floured surface to the size of your dish. Use remaining dough to get creative and decorate your pie.

5. Use butter to grease the pastry dish and cover the dish with the rolled pastry and trim the edges. (See photos)

6. In a jug combine the gram flour and water until smooth.

7. Prick the base of the pastry with a fork all over. Brush pastry using some of the gram flour/water mixture (save the rest for filling).


1. Chop onion, garlic, celery finely and fry on medium heat for 2-3 minutes with preferred oil or water.

2. Add the mushrooms, thyme, rosemary and black pepper and stir frequently for 1 minute.

3. Add soy sauce and continue to fry or a further 2 minutes.

4. Add plant milk, water, stock and flour.

3. Cook and reduce for 7-8 minutes turning heat down if necessary. Preheat oven to 190c.

4. Add filling to dish lined with pastry. Optionally you can decorate your pie with remaining pastry. Brush pastry with chickpea mixture and cook in the centre of the oven for 15-20 minutes or until golden brown (Check regularly as cooking times may vary).

Pie can be kept in the fridge covered for upto 3 days, if it lasts that long!

Vegan mushroom, broccoli and spinach quiche

IMG_2787I have been back in the kitchen again working on a new recipe and after getting approval from my non vegan family members I’m happy to share my Vegan quiche recipe. This one does require a bit more time than my usual recipes, although it is totally worth every minute!

I have kept the recipe quite simple and it doesn’t require many ingredients that you wouldn’t  find in your cupboard already (hopefully). There are certain foods essential for the vegan diet and if you don’t have these in then you need to consider them for future shopping trips.

Gram flour (chickpea flour) is an absolute blessing for Vegan cooking. It is a great egg replacer and I use it frequently to make things such as pancakes, onion bhaji’s and omelettes.
Not only is gram flour a great source of protein for Vegans providing 22g per 100g! This versatile flour also has many nutritional benefits. It is rich in fiber, iron, potassium, manganese, copper, zinc, phosphorus, magnesium, folate, vitamin b-6.

This is a hearty, fulfilling meal that is great for anytime of the day and for any occasion, not to mention it is absolutely Delicious! Enjoy!

Vegan Mushroom, Broccoli and Spinach Quiche.


1/2 cup organic plain or spelt flour (plus extra for surface)
70g Vegan butter
Pinch of pink salt


1/2 Onion
2-3 cloves of Garlic
3-4 Mushrooms
2-3 pieces Broccoli
1/2 cup Spinach leaves
1/2 tsp thyme
Sprinkle of rosemary
5tbs Gram flour
7 tbs Water
100 ml Plant milk
1/2 cup Vegan mozzarella
1-2 tbs Nutritional yeast
Salt and pepper



1. In a bowl sieve plain flour then add the butter and salt.
2. Mix ingredients together and add water if necessary (dough is too dry).
3. Knead dough and roll into a ball. Cover in cling film and put in the fridge for 30 mins.
4. Preheat oven to 180c
5. Roll dough on a floured surface.
6. Use butter to grease the pastry dish and cover the dish with the rolled pastry and trim the edges.
7. In a jug combine the gram flour and water until smooth.
8. Prick the base of the pastry with a fork all over. Brush pastry using some of the gram flour/water mixture (save the rest for filling)
9. Put in oven for 15 minutes.
10. While base is cooking make filling.


1. Chop the onion, garlic, broccoli and mushrooms.
2. Fry in preferred oil, I use olive oil on a medium to low heat.
3. Add thyme and cook for roughly 10-15 mins stirring occasionally.
4. Add oat milk to jug with gram flour mixture then add salt, pepper and nutritional yeast.
5. When the onions etc are done cooking add them to the jug along with chopped spinach.
6. Remove base from oven and add vegan mozzarella, filling, sliced tomatoes, and more vegan mozzarella on top.
7. Bake on a lower heat of 160c for upto 30 mins or until golden brown.

Keep refrigerated upto 3 days.

Vegan Lentil Balls

So after about 10 or so months of cooking vegan food and following other people’s recipes online. I have recently started experimenting with my own.
Tonight I really fancied “meatballs” although, without the meat!!

Lentils are a great meat replacement and a great source of protein and iron, so I decided to incorporate them into this dish. I also made a bolognese sauce for the meatballs. Consuming vitamin c alongside plantbased iron optimises the amount of iron your body is able to absorb so I always make sure to pair theses foods in my cooking to ensure I’m getting sufficient iron.

I’m really happy with how they turned out so I have decided to share exactly how I made them, and hope you enjoy them as much as my toddler and I have.

Lentil balls


1 cup of brown lentils
1 red onion
3 garlic cloves
1 tbs olive oil
50g mushrooms
1tbs Tamari or soy sauce (opt)
2 tbs ground flax
4 tbs water
3 tbs panko bread crumbs or gf option
3tbs plain flour (or gf)
1tsp cumin
1tsp paprika
1 tsp marjoram
1 tsp oregano
1 tsp basil
1tsp Himalayan pink salt
1/2 tsp pepper

Cook time: 25 mins                     Serves: 2


1. Pre soak lentils in 2 cups of water for at least 2 hours. For best results and shorter cooking time soak overnight. Rinse once soaked. Cook for 10 mins, drain.
2. Chop onion and garlic. Fry in olive oil for 1 min.
3. Add herbs cook for further 2-3 mins until onions are see through
4. Add soaked lentils, mushrooms, cumin, paprika, cooked onion, garlic and herbs, salt and pepper to a food processor. Blend until everything is combined.
5. Add mixture from food processor to a bowl.
6. Make “flax” egg in a bowl. 2tbs of flax and 4tbs water, mix well and let set for 1 min.
7. Add flax egg to mixture, along with breadcrumbs and flour and mix well.
8. Use your hands to form balls with the mixture, and shallow fry on a medium heat turning frequently for up to 15-20mins.

Bolognese sauce

Prep time: 5 mins Cook time: 15 mins

1 onion
3 cloves garlic
1 tomato
1 Tbs Olive oil
1 vegan stock cube
100ml water
1 tsp oregano
1 tsp marjoram
1 tsp basil
1 carton of chopped tomatoes
70g mushrooms (chopped)
1-2tsp plain flour or gf (for thickening)

1. Chop onion, garlic and tomato and fry in Olive oil for 3 mins stirring frequently.
2. Add herbs, mushroom and cook for further 3 mins.
3. Add chopped tomatoes, stock cube and water.
4. Cook on a medium heat for 10-15 mins stirring in flour to thicken sauce.

Can be stored in an air tight container for up to 3 days. Suitable for freezing up to 6 months.

Cook the bolognese sauce alongside the Lentil balls then combine them when they are both cooked, can continue to cook together for 5 or so mins to let balls absorb sauce. I sprinkled nutritional yeast on top for extra tastiness (nooch feind) and for the added b12, every Vegan must have this in their cupboard!