Biscoff Biscuit Bites

If you are still yet to hear of Lotus Biscoff Biscuit spread then you sure are in for a treat. This is not a healthy recipe by any means and I am not even going to try and pretend it is.

So if your wanting something sweet, tasty and a bit biscuity this is your bite!

The biscoff spread alongside chocolate makes for the perfect combination and it is melt in your mouth delicious! I would normally just dip my squares of dark chocolate in the tub and spoon it in my mouth. Although this recipe is most definitely worth the extra work.

I personally don’t eat as much sugar as before I changed to a Vegan diet. Not sure why but I definitely get less cravings for sugary food and lot more savoury ones. That being said the times that I do get a hankering for something sweet. I like to play with different ingredients and see what comes out.

This simple treat came about not too long after my hazelnut butter cup recipe. It was that recipe that actually inspired me to create these and it is virtually identical except that the biscoff replaces the nut butter.

This biscuit spead is absolutely amazing and I highly recommend it. So many wonderful things you can do with it and with a bit of creativity. Let me know if you come with any of your own creations. Would love to see them!

Biscoff Biscuit Bites

Course Snack
Prep Time 5 minutes
Servings 12
Author Homemade Vegan

Ingredients

  • 3 tbsp Lotus Biscoff biscuit spread
  • 2 tbs Organic Coconut flour
  • 2 tbsp Organic Maple syrup or Agave
  • 100 g Organic Vegan Dark Chocolate

Instructions

  1. In a bowl combine the biscoff biscuit spread, coconut flour and the maple syrup. You should be able to roll the dough into balls, if it is too dry then add more syrup, if it is too wet then add more flour.
  2. Roll the dough into balls then flatten them with the palm of your hand. Place the dough into the bottom of a greased muffin tin. Alternatively you can use cases.
  3. Add boiling water to a pan on a low heat. Place a heat proof a bowl over the pan and add the chocolate, stir occasionally until all the chocolate has melted.
  4. Using a teaspoon of chocolate for each one, cover them with the chocolate and then transfer them to the freezer for 15 mins.

Recipe Notes

These are delicious frozen but they also can be thawed and stored in the fridge, covered. 

Creamy Mushroom and Tofu pie

Tofu is one of the most versatile meat replacements I have found and it can be used in a wide range of Vegan dishes. With lots of health benefits Tofu can be a very valuable addition to the Vegan diet.

Tofu is a great source of protein and contains all nine essential amino acids. It is also provides a plant based source of iron and calcium as well as the minerals, manganese and phosphorous. In addition to this, it also contains magnesium, copper, zinc and vitamin B1.

Paired with a creamy Mushroom sauce this pie filling is not only extremely satisfying, it is bound to get you excited about cooking.

For this pie I used extra firm tofu and drained the excess liquid. I have found the texture can vary depending on cooking time.

When I first buy Tofu I prepare it by cutting it into cubes. Then I put them in a tub in the freezer. Then whenever I need any I can just take it from the freezer and add it to my dishes.

When frozen the texture of tofu changes and it becomes chewier. I prefer this as it absorbs sauce a lot better and allows the flavour to soak into the tofu.


Creamy Mushroom and Tofu Pie

Course Main Course
Keyword mushrooms, pie, tofu
Prep Time 10 minutes
Cook Time 45 minutes
Servings 2
Author Homemade Vegan

Ingredients

  • 1 small Onion
  • 1 stick Celery
  • 3 cloves Garlic
  • 150 g Mushrooms
  • 100 g Extra firm Tofu
  • 1 sprig Fresh Thyme or 1/2 tsp dried
  • 1 tbsp Vegan Butter
  • 1 tbp Soy sauce
  • 200 ml Plant Milk
  • 2 tsp Cornflour
  • 3-4 tbsp Nutritional Yeast
  • 1 pack Vegan Puff Pastry

Instructions

  1. Melt butter in a frying pan. Then add finely chopped onion, celery and minced garlic. Fry for 5 mins on a medium heat.
  2. If using fresh Tofu drain off excess water and cut into small cubes.
  3. Chop mushrooms into cubes and add them to frying pan along with the soy sauce and chopped thyme.
  4. Add tofu to frying pan and fry for a further 5 mins stirring frequently.
  5. Add the plantmilk to the frying pan and simmer for 10 mins
  6. Pre heat the oven to 190c
  7. Add tsp cornflour to a bowl and add 1tsp water. Stir cornflour with water and add to the frying pan.
  8. Now add Nutritional yeast if using and stir. Add salt and pepper to taste.
  9. Cut Pastry to fit your dish and line the dish with the pastry. Add filling to the dish and cover with pastry. Use a fork to seal the edges and a knife to score a pattern on the top. Then brush the top with plant milk and put in the oven for 30 mins or until golden brown.

Vegan Bean Chilli with Soy Chorizo

This chilli is a bit different to what I normally make as I tend to avoid mock meats and favour whole foods. Saying that, I always really enjoyed Chorizo prior to becoming Vegan so I was eager to see what the plantbased alternative had to offer.

It is safe to say to that I really enjoyed it which led me to experiment with different ways in which to incorporate it into meals. The favourite addition of the Chorizo was in my homemade Bean Chilli. It added an exciting new flavour and really enhanced the taste. We love it and sure your going to love it too!

Bean Chilli has got to be one of my all time favourite meals. Me and my daughter never seem to get bored of it! I’m always trying to find new and interesting ways to mix it up and keep it exciting.

This recipe can be made without the Soy Chorizo and is still AMAZING! If not more, depending on your taste.

Black, Kidney, Pinto and aduza beans are all a great source of Iron. Combining these with tomatoes makes for a hearty meal that will nourishes you from the inside out.

Beans are well known for there high iron content and can be a staple for those who can tolerate them. The black bean provides the most Iron of all the beans providing 4.6–5.2 mg per cup cooked. Averaging about 28% of your daily intake!

This is a great mid week meal that is ideal for kids too! Just remember to go easy with the chilli powder otherwise you may get some water requests!

Homemade Vegan Bean Chilli with Soy Chorizo

Course Main Course
Cuisine Mexican
Keyword vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Homemade Vegan

Ingredients

  • 1 Red or white Onion
  • 2 cloves Garlic
  • 50 g Mushrooms
  • 1 tbsp Mild Chilli powder add more to preference as this is for a mild chilli
  • 1 tbsp Cumin
  • 50 g Sweetcorn
  • 1 tin Kidney Beans drained and rinsed
  • 1 tin Mixed beans drained and rinsed
  • 75 g Soy Chorizo
  • 2 tins Chopped tomatoes
  • 1 handful Fresh Corriander
  • 1 tbsp Tamari Sauce opt
  • 1 tbsp Tomato Puree

Instructions

  1. Chop the onion, garlic and mushrooms finely.

  2. Fry the onions and garlic for 1-2 mins on a low to medium heat using preferred oil or water.

  3. Add the mushrooms, chorizo, cumin and chilli powder to the pan and fry for 2 mins.

  4. Add the chopped tomatoes, beans, sweetcorn, tomato puree and tamari sauce to the pan and bring to a boil.

  5. Once brought to boil reduce heat, add fresh coriander and simmer for 5-10 mins

  6. Season to your taste and serve with some rice, salad, baked sweet potato or even toast

Recipe Notes

Store in an airtight container for up to 3 days. Freeze for up to 6 months.

**For EXTRA heat add some fresh green chilli**

Creamy Tomato and Basil Pasta

This Tomato and Basil Pasta is incredibly creamy and delicious! It can be whipped up within 15 mins which means its ideal for a home cooked lunch or as part of a main meal.

Sometimes I find it a struggle to cook vegan meals that take less than 15 mins. Especially ones that are homemade, fresh and something that the toddler is likely to approve of.

With that in mind I have created this recipe and I’m really exited to share it with you all!It is so easy to make and family friendly. Getting great reviews from even the pickiest of toddlers.

Creamy Tomato & Basil Pasta

Course Main Course
Keyword Creamy, pasta, vegan
Prep Time 2 minutes
Cook Time 13 minutes
Servings 4
Author Homemade Vegan

Ingredients

  • 1 Celery stick
  • 1 Red onion
  • 2 Garlic cloves
  • 1 handful Fresh Basil or 1 tsp dried
  • 1 tin Chopped tomatoes
  • 1-2 tbsp tomato puree
  • 1 tsp Balsamic Vinegar opt
  • 150 ml Perferred plant milk (I use oat)
  • 300 g Dried Pasta of choice (Gluten Free)

Instructions

  1. Boil the water for the pasta and start chopping the onion, garlic and celery.

  2. Heat 1tbsp of Vegan butter, then add the chopped veg.

  3. Put the pasta in a saucepan and cover with boiling water. Bring up to heat and simmer for 10-12 minutes. Some pasta can take longer so refer to the packaging for cooking times.

  4. Sautee the veg for 2-3 mins on a medium heat.

  5. Add the chopped tomatoes, basil and plant milk.. Stir thoroughly and season to your taste. I like to add a pinch of Himalayan Pink salt to mine as well as a dash of black pepper.

  6. Bring the sauce to a boil and then reduce to a low heat and simmer for 7-8 mins. Blend the sauce with an electric hand mixer, food processor or blender until the sauce is smooth. Return to the stove and add tomato puree and balsamic vinegar. Simmer for another 2 mins.

  7. Combine the pasta and sauce together and serve up with some fresh salad etc.

Recipe Notes

Store in the fridge in an airtight container 2-3 days.

**For an EXTRA CREAMY SAUCE sub 50 ml of plant milk for Oat Cream**

BBQ Cauliflower Pizza

The best vegan pizza I have ever had! but don’t take my word for it. Try it for yourself!

Getting a good vegan pizza recipe is hard work. There are so many ways to make them that vary on the healthy scale. This one in particular would fall somewhere in between.

I have tried making healthy pizzas but I find myself being rather traditional and wanting to recreate the pizza I once had. Meaning this recipe is not gluten free as most of my other recipes are. That being said, I will be working on developing a gf base in the near future. So bare with me.

If your a fan of bbq, cauliflower and pizza then this is sure the pizza for you! I have always received great feedback from non vegans so a great way to please people from both sides. Making it perfect for parties and gatherings.

The toppings here are completely optional. So with my pizza base recipe and imagination you could create any pizza in the world. Let this recipe inspire you! and make sure to tag homemadevegan in any shots you get of your vegan pizza’s!

I would also recommend that you make sure to find a Vegan Cheese that you can melt to avoid disappointment. As my blog is international and I’m based in the UK any recommendations that I make wouldn’t benefit everyone so I won’t.

If your not sure on the best alternatives near you. Then there are lots of amazing vegan support groups on Facebook. Find a local one and i’m positive someone will be able to help out 🙂 

Vegan BBQ Cauliflower Pizza

Course Main Course
Cuisine Italian
Keyword pizza, vegan
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Jenny Jaques of Homemade Vegan

Ingredients

Dough (makes 2 large or 4 small)

  • 3 cups Organic plain flour
  • 1 cup warm water
  • 1 tsp Instant dried yeast
  • 1 tbs Organic Olive oil
  • 1 tsp Garlic granules opt

Base

  • 2 tbs Tomato Puree or BBQ sauce
  • 1 tbs Fresh Basil

Toppings

  • 2 tbs BBQ sauce
  • 1/4 Small Cauliflower
  • 1 Red or white onion
  • 50 g Mushrooms
  • 1 Red pepper
  • 50 g Sweetcorn
  • handful of Vegan mozzerella cheese

Instructions

Dough

  1. Add the yeast to 1 cup of warm water to activate it. Sit it aside for 5 mins. 

  2. In a mixing bowl add the flour with a pinch of salt. Make a well in the middle of the flour then add the olive oil.

  3. Slowly start adding the liquid to the flour, folding it in until all is mixed together. Knead the dough to ensure it has all combined properly. 

  4. Cover the dough in some olive oil (this will prevent it drying out) then put back into a bowl and cover with a tea towel. Leave for up to 1 hour in a warm area of your kitchen (This dough can be used straight away if you don’t have time, it just won’t raise as well).

  5. When the dough is ready, roll it out on a floured surface. This dough will produce 2 large pizza bases or 4 small ones. Ensure to roll it out really thin if your wanting a thinner crust. 

Pizza toppings

  1. In a small sauce pan add chopped cauliflower with a tbs water. Fry for 2 mins on medium heat. Add 2-3 tbs bbq sauce and simmer until sauce has thickened and cauliflower has cooked (3-4mins).

  2. Preheat oven to 190c 

  3. Spread 2-3 TBS tomato puree or bbq sauce over the pizza base. Add fresh herbs (basil). Then cover in your toppings of choice.

  4. cook for 15-20 minutes. 

Recipe Notes

Dough can be frozen up to 6 months.

Vegetable Noodle Soup (GF)

This is my favourite soup to have when I am feeling run down and want something easy to make. This vegetable noodle soup is loaded with vital nutrients that not only aid digestion but boost your immune system. Making it the ideal soup when you are recovering from illness.

The health benefits of garlic are well renowned, especially when it comes to dealing with colds and flu. Not only does garlic add an amazing flavour to your food it is also a natural antibiotic and has been used in medicine for thousands of years! For this reason I tend to load up on extra garlic if I am under the weather.

I prefer to slow cook the vegetables to get the most flavour out of them and to create a rich tasting broth. I generally slow cook them for up to one hour on a low heat then add the noodles in 5 minutes before serving.

Vegetable Noodle soup

Servings 4
Author Homemade Vegan

Ingredients

  • 4 Garlic cloves
  • 1 Onion
  • 1 Leek
  • 1 stick Celery
  • 1/2 Small cauliflower
  • 4 Broccoli florets (chopped)
  • 1 Carrot
  • 50 g Mushrooms
  • 50g sweetcorn
  • 1 tbsp mixed dry herbs
  • 1 Bay leaf opt
  • 1 1/2 Litres Vegetable stock
  • 25 g Vermacelli Rice Noodles

Instructions

  1. Chop all the veg into chunky sizes that suit your preference.

  2. On a low heat add 1-2 tbs of Olive oil or vegan butter to a large saucepan. 

  3. Add Onion, garlic and leek and sauté for 2-3 mins. 

  4. Add the remaining veg and fry for a further 5 mins stirring frequently. 

  5. Add the vegetable stock, bay leaf, sweetcorn and mixed herbs. Cover and simmer for up to 1 hour. Alternatively you can increase the heat and cook the vegetables within 15 mins.

  6. When vegetables are cooked add the vermicelli rice noodles. Break them up if you want smaller noodles. Cook for a further 5 mins then its ready to serve. 

Recipe Notes

Keep stored in the fridge in an airtight container up to 3 days.