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.

Very Berry Coconut Crumble (GF)

DSC_0594This aptly named very berry coconut crumble is bursting with plant-based amazingness! This light and fruity dessert is so easy to make and is the perfect vegan and gluten free alternative to traditional crumbles.

I use Coconut flour in place of wheat flour, meaning that if you do have in intolerance this will surely tick all of your boxes. Not only is coconut flour a healthier alternative, it works so well with these crumbles. It has a very fluffy and light texture with a slight hint of coconut which comes together really nicely with the sweetness of the fruit.

Really simple. This dessert is a guilt free, treat that everyone can enjoy!

Very Berry Coconut Crumble (GF)

Servings 2
Author Homemade Vegan

Ingredients

  • 3 cups mixed frozen berries
  • 2 tbs maple syrup
  • 1 tbs lemon juice
  • 1 tsp cornflour
  • 50 g Vegan butter or coconut oil
  • 60 g Demerera or Coconut sugar
  • 1/2 cup coconut flour

Instructions

  1. Defrost the berries in saucepan on a gentle heat. 

  2. Add lemon juice, maple syrup and cornflour. Cook for a further 5-10 mins until mixture has thickened. 

  3. preheat the oven to 190c (fan).

  4. Mix the coconut flour, sugar and butter together in a bowl until mixture is crumbly and fluffy.

  5. Transfer cooked berries to an oven dish and cover with the crumble mixture.

  6. Cook for 10-15 mins, until crumble is a golden brown. 

Recipe Notes

Serve with Vegan Custard or cream 

Hazelnut Butter Cups

I love all things chocolate and I’am also really fond of nut butters. Combine them both together and you have my idea of vegan heaven. Normally I would opt for peanut butter but more recently I have been inspired by hazelnuts. I have found that hazelnut chocolate is one of the more difficult things to pick up in stores. I do know that Vego do a very popular hazelnut chocolate bar which I absolutely love!

That being said I much prefer to make my own sweets and using the hazelnuts as inspiration I have created my own version of hazelnut butter cups using homemade hazelnut butter.

Made with only 4 ingredients these hazelnut butter cups are a sweet treat that are not only easy to make but they should come with a warning they are that delicious! A healthy treat sure to satisfy any nut lover with a sweet tooth!

You may find it difficult to purchase hazelnut butter in store, although it is becoming more popular now. It may not always be possible for some but I prefer to make my own and have a really nice recipe that I use for these. Here is my recipe for Homemade Organic Hazelnut Butter.

Hazelnut Butter Cups

Course Dessert
Prep Time 10 minutes
chilling time 15 minutes
Servings 16

Ingredients

  • 3 tbsp Organic Hazelnut butter
  • 2 tbsp Organic Coconut flour
  • 2 tbsp Organic Maple syrup or Agave
  • 100 g Organic Vegan Dark Chocolate

Instructions

  1. In a bowl combine hazelnut butter, 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. 

Organic Hazelnut Butter

Making your own organic Hazelnut Butter is fun and rewarding! It is really easy to do and will save you a lot of money in the process. What more could you ask for?

Well, the benefits don’t stop there! Hazelnuts are super high in plant based fats, protein, vitamin e, thiamin and magnesium. Just to name few.  To find out more about the added health benefits of Hazelnuts click here.

I have found that having a good blender is a must when it comes to make things such as nut butters. I recommend using a high speed blender to get smoother and faster results. I personally use a Nutri Ninja. There is a lot of blenders on the market ranging in price and capability. I had a tight budget so I opted for the Ninja. It came highly recommended on many vegan forums. I have been using it over a year now and I have not been disappointed as of yet.

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

Organic Hazelnut butter

Course Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 175 ml
Author Homemade Vegan

Ingredients

  • 200 g Organic Hazelnuts
  • 1/2 tsp Himalyayn Pink salt
  • 1 tsp Organic Cocoa powder
  • 2 tbs Organic Coconut sugar

Instructions

  1. Pre-heat oven to 190c (fan).


  2. Place the hazelnuts on a baking tray and spread them out. Transfer them to the oven for 10-15mins. Until fragrant and skin is starting to peel.

  3. Allow nuts to cool and then place them in a tea towel and rub the together to remove the skins.

  4. Place nuts in a blender and add the salt, sugar and cocoa powder.


  5. Blend for around 8-10 min until a smooth paste, frequently scraping the nuts back down the sides. 

Recipe Notes

Transfer into a sterile glass jar and store in the fridge for up to 2 months.

Blueberry & Lemon Spelt Muffins

Summer has finally arrived and with it an abundance of seasonal fruits such as the Blueberry. This fruit has always been a favourite in my house!

We were gifted a load recently and I was really inspired to incorporate them into a dessert of some kind. What better way than Blueberry muffins? Well?! Blueberry and LEMON spelt muffins of course!

These muffins are a great summery treat! Light, fluffy and BURSTING with fruity flavours!

I prefer to use spelt flour as it is easier for my toddler and myself to digest than wheat. It also has a better nutritional content. One cup of cooked spelt grains has 246 calories, 11 grams protein, 1.6 grams fat, and 51 grams carbohydrates and 7.6 grams fibre. Spelt is also an excellent source of calcium, magnesium, selenium, zinc, iron, and manganese. It has vitamin E and B-complex vitamins (especially niacin). All in all, spelt is an excellent healthy whole grain. If you are gluten-free you can use GF self-raising flour in replacement.

The muffins turned out amazing and I’m super excited to share them with you all. If you are not so keen on lemon then just leave it out or reduce the amount added into the mix.

I personally don’t use any muffin cases for these as I try to reduce my waste as much as possible. If, like me, you decide not to use cases then just use a little bit of coconut oil to grease the pan.

Organic Blueberry & Lemon Spelt Muffins

Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 18 Muffins
Author Homemade Vegan

Ingredients

  • 250 ml Organic plant milk
  • 2 tbsp Organic Apple Cider Vinegar
  • 350 g Organic wholewheat Spelt flour
  • 80 g Organic Rapadura/coconut or Demerara
  • 2 1/2 tsp baking powder
  • 1/2 bicarbonate of soda
  • 1/2 tsp Himalayan pink salt
  • 150 ml Organic sunflower oil or coconut oil melted
  • 1 tsp Vanilla extract
  • Zest of 1 Organic lemon
  • 2 cups of fresh Organic blueberries

Instructions

  1. Preheat oven to 180c fan or 350 f (Gas mark 4)

  2. Combine plant milk with Apple cider vinegar and leave to rest for 5 mins (to curdle).
  3. Add the spelt flour, baking powder, bicarb and pink salt to a bowl.
  4. In a separate bowl combine the oil, sugar, vanilla essence and lemon zest.

  5. Pour the plant milk mixture into the bowl containing the sugar and oil, mix well.
  6. Now add the dry ingredients and whisk with a hand whisk until all the mixture is combined.
  7. Add blueberries and fold into the mixture.
  8. Add the mixture to a muffin tin. I use coconut oil to grease the pan. You can also use muffin cases just fill them half way.
  9. Put the muffins in the oven and cook for 15-18 minutes. (Until lightly browned)

Recipe Notes

Allow to cool and serve. To store, keep in an airtight container for 3-4 days.

Vegan Hazelnut Surprise (gf)

This no bake dessert is really simple to make and doesn’t take that long if you prep all the ingredients before you start making it.

I had a hard time naming this dessert. It has a nutty base similar to that of cheesecake, a sweet layer of date caramel and a creamy layer of hazelnut dark chocolate.

I discussed it with family members and “hazelnut surprise” came about. Mainly because they were surprised at how something that was vegan and healthy was so tasty! Not to mention the delightful hazelnut flavour! Somehow it just fit.

This creation is sure to wake up your tastebuds! It also makes for the perfect snack for anyone on the go!

You can add extra health boosting ingredients to the base as well. My favourite is hemp hearts. A great source of Omegas and other important nutrients.

I normally make my own oat cream but it can be bought in store too! Here is the recipe for homemade oat cream- https://homemadevegan.blog/2018/01/25/homemade-vegan-oat-cream/

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

IMG_6522

Vegan Hazelnut Surprise (gf)

Course Dessert
Servings 10
Calories 176 kcal

Ingredients

  • 1 cup of hazelnuts
  • 1/2 cup of walnuts
  • 1/2 cup of gf oats
  • 14 sayer dates or 7 medjool dates
  • 1/2 cup of oat cream
  • 50 g dark chocolate

Instructions

First layer

  1. Add walnuts, half of the hazelnuts, Oats and 4 sayer dates (or 2 medjool) to a food processor or blender and blend until mixture is crumbly.
  2. Add 2 tbs of Organic maple syrup or Agave. You could also use date syrup.
  3. Blend until all mixed together.
  4. Transfer to a dish and put in the fridge or freezer to cool while making the rest.

Second layer

  1. Soak remaining dates for 15 mins in hot water. I normally do this right before making the dessert as it saves time. I normally use about 10 sayer dates or 5 medjool. You could use more depending on how much date caramel you want.
  2. Rinse the dates but save 1-2 tbs of the water.
  3. Add dates and water 1 tbs of water to blender and blend for 2-3 minutes until a thick paste like mixture. Add the other tbs of water if necessary.
  4. Remove dish from freezer and spread the date caramel over the first layer.

Third Layer

  1. Roast hazelnuts for 15 mins on 180c (fan). I normally do this step when I soak the dates too.
  2. Remove hazelnut skins by allowing them to cool and rubbing them together in your hands.
  3. Blend the hazelnuts until crumbly.
  4. Melt dark chocolate on a low heat.
  5. Once melted stir in the oat cream then the hazelnuts. (Save about 2tbs of the blended hazelnuts for the topping)
  6. Spread the mixture over the 2nd layer and sprinkle the left over hazelnut to top.
  7. Put in the freezer for up to one hour or the fridge for up to 2 hours.

Recipe Notes

Will last for upto a week in the fridge covered or in the freezer up to 6 months covered just thaw before serving.