I know what you’re going to say. “You’ve never had a peanut butter cookie before?” I haven’t . So veganising something I’d never had before? Kinda difficult. But as these were specially requested (however many weeks ago, I apologise), it had to be done. And despite my lack of knowledge in the peanut butter cookie business, these are pretty good.
I know I say this a lot, but these are really quick to make. They only take 6 minutes to bake, and a similar amount of time to make the dough! Ok, so maybe I ate like 3 while making them. And maybe those three were broken. Not on purpose. Ok. Maybe. Don’t judge me!
Rocky road is a low maintenance way to use up lots of the stuff in your cupboards. It’s easy, great to make with kids and delicious. It’s like a triple win! Plus, it is really quick and you don’t need to bake it!
You can pretty much throw anything into a rocky road, which is why this recipe is so vague. I used digestives, Oreos, skittles, and raisins, put pretty much anything in, from dried fruit or nuts to vegan marshmallows to puffed rice cereal, if you wanted. The choice is yours. As long as you have the ingredients for the basic chocolate part, you can add as few ingredients as you like, using this recipe as a guide.
Vegan Rocky Road Description: Simple, adaptable and delicious; this should most definitely be a sweet staple in your household. Prep time: 10 mins Fridge time: 2 hours Yields: 12 pieces Suitable for vegans Can be gluten + nut free
250g (1 cup + 1/2 cup) vegan chocolate, chopped
120g (1/2) vegan butter
3 tbsp golden syrup
250g (2 cups + 1/4 cup) biscuits (to make this gluten free, use gluten free biscuits), broken
75g (3/8 cups) dried fruit/ nuts
100g (1/4 cup, depending on what you are using) sweets such as skittles or marshmallows
In a heatproof bowl, melt together the vegan chocolate, vegan butter and golden syrup. The best way to do this is using the bain marie method.
Once this has melted, mix in all your other ingredients and put the mixture in a greaseproof lined square cake tin.
Refrigerate for at least 2 hours before slicing into squares.
Storage instructions: Keep in the fridge for 1 week.
Halloween is one of my favourite days of the year. I absolutely love it. The pumpkins, the dressing up, the sweets. It’s one of the days that you’ll never truly outgrow. But did you know that pumpkin seeds are actually 100% edible and 100% delicious? All you need to o is season them and roast them off and voila! A great snack!
This is also a great activity to do with kids! After carving a pumpkin, little ones will love getting their hands in all the inside and separating out the seeds. After a while though, it does get a little bit tedious so you might have to finish off the job! The seeds roast best if they are fully separated and washed/ dried. Happy Halloween!
Roasted Pumpkin Seeds Description: These crispy snacks are really in the Halloween spirit! Prep time: 5 minutes Cook time: 15 minutes Suitable for vegans + gluten free
85g (3/4 cup) raw pumpkin seeds, approx. 1 large pumpkin, washed and dried
1/4 tsp salt
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp chilli powder, optional
1 tbsp vegetable oil
Preheat your oven to 175°C (345°F/ Gas mark 3). Line a baking tray with baking paper.
In a bowl, combine all the ingredients and coat the seeds thoroughly.
Spread out the seeds on the baking tray and bake for 10 minutes.
Flip the seeds over and bake for a further 5 minutes. Enjoy!
Storage instructions: Will keep for 2 days in an airtight container.
Pancakes are great. Light, fluffy, and delicious. A great way to start the day (unless you’re having them for lunch or dinner; I won’t judge). Whether you like them with fruit, syrup or lemon juice, the possibilities are endless. My firm favourite is, most definitely, lemon juice and sugar. But its really up to you!
Buttermilk, as you can guess, is not vegan. But it’s really simple to make your own! Just mix plant milk (cheap milks work best, try using own brand soy!) and add the apple cider vinegar (this works best, but you could use lemon juice) and let it curdle! Depending on the quality of your milk, it could take up to half an hour. You want a thick, creamy liquid, or one with blobs of curdled milk if you haven’t stirred it. It doesn’t sound very appealing, but it gives you a great rise to your pancakes. Check out my cupcake recipe if you like this technique!
Vegan ‘buttermilk’ pancakes Description: These pancakes are light and fluffy and a great way to kick off your day! Prep time: 10 minutes Cook time: 10 minutes Yeilds: 4 pancakes Suitable for vegans
250ml (1 cup) plant milk (own brand soy works best)
1 tbsp sugar
1 1/2 tsp baking powder
187g (1 + 1/2 cup) self raising flour
1 tsp vanilla extract
1 1/2 tsp apple cider vinegar
In a jug, combine the plant milk and apple cider vinegar and leave to curdle.
In a bowl, whisk together the flour, sugar, and baking powder.
Add the vanilla to the buttermilk and whisk into the dry ingredients.
Heat the oil in a frying pan. Spoon a dollop batter into the pan, about 12.5 centimetres (5 inches) in diameter.
Fry the pancakes for about 2-3 minutes on each side, or until they are golden brown.
Mac and cheese is a classic. I get that. But this recipe lives up to the standards, and I (We) use it at least once a week because it’s so good! There is also no vegan cheese in it, but if you wanted you could put it in an ovenproof dish, sprinkle it with grated vegan cheese and bake it for about 30 minutes at 190°C (375°F/ Gas mark 5). This will add a bit of texture!
To give a cheesy flavour, I used nutritional yeast. It is in most large supermarkets, heath food shops or you can get it in bulk online. It has a distinctively cheesy, nutty flavour and is a great source of vitamin B12. I like to sprinkle it over pasta sauces, in a carbonara, or really whatever you like! It is so healthy, and it tastes great.
Vegan Mac and Cheese Description: Mac and cheese without the cheese: still as creamy and just as cheesy! Prep time: 5 minutes Cook time: 20 minutes Serves: 4 Suitable for vegans
650ml (2 cups + 3/4 cups) plant milk, warmed
55g (1/4 cup) vegan butter
55g (1/2 cup) plain flour
1 tsp mustard
15g (1/4 cup) nutritional yeast
Salt and pepper, to taste
300g (3 cups) Macaroni, cooked
Melt the butter in a medium sized pan, and then add the flour. Stir to make a smooth paste.
Slowly add the milk, stirring as you go, until there are no lumps. Heat gently and continue stirring until the sauce has reached the desired consistency.
Sir in the mustard, nutritional yeast and season with salt and pepper.
Add the cooked pasta and coat. Enjoy!
Storage instructions: Will keep in the fridge for 3 days. Only reheat once.
This may have been one of the hardest recipes I have had to make. And being an over-achiever by nature, I couldn’t help but make it even harder for myself and thinking: “Ah-ha! I won’t use cashews!”. Well done Lilia. I’d really done it then. *Slow clap*.
Let me just get this straight: I don’t think things through. And I payed for that. Deciding I didn’t want any excess crumbs on the base, I proceeded to tip them into the bin. You can probably guess what happened. The whole base fell, into the bin. *Another slow clap*. Yay. And to make it worse: I decided it was a great idea to do this BEFORE SCHOOL.
I still have more stories. But I won’t bore you. Let’s talk about the cheesecake: probably the reason you are actually here. It’s really creamy even without cashews; I used silken tofu. It is the softest tofu you can get, and is often used in desserts like mousses or in a vegan carbonara. It is very smooth, meaning you don’t need a high quality (ridiculously expensive) blender to make this!
Vegan Nut-free Gingerbread Cheesecake Description: This creamy cheesecake is a showstopper that will have everyone asking for more! Prep time: 20 minutes Cook time: 10 minutes Fridge time: 5 hours Serves: 10 Suitable for vegans
200g ginger nuts, crushed
40g vegan butter, melted
350g silken tofu
205ml (1/2 cup + 1/3 cup) plant milk
50g (1/4 cup + 1 tbsp) icing sugar
3 tbsp lemon juice
100g (1/2 cup) coconut oil, melted
1/2 tsp ground ginger
1/2 tsp ground cinnamon
Pinch of salt
Preheat your oven to 160°C (320°F/ Gas Mark 3). Line an 8″ cake tin with baking paper.
Combine the crushed ginger nuts and the melted butter, and press them firmly into the bottom of the tin. Bake for 10 minutes.
In a blender, put the tofu, plant milk, icing sugar, lemon juice, coconut oil, ginger, cinnamon and salt. Blend until fully smooth.
Once the base is cool, pour the cheesecake mixture on top and put in the fridge for at least 5 hours. Enjoy!
Storage instructions: Best eaten fresh. Will store for one day in the fridge.
A stir-fry is great for hectic weeknight dinners or whenever you want a quick meal: you only have to prep the vegetables and then it cooks in about 10 minutes! It is packed full of vegetables for those all important vitamins and the cashews add some protein. I also love to pair it with my baked tofu bites which are delicious and full of protein! Serve with rice or noodles (wholemeal are my favourite!) and it’s sure to be a winner!
And while this may not be an authentic stir-fry, it is packed full of flavour and nutrition. Who doesn’t love a colourful dinner? It’s also great for school (or home) lunches!
Super speedy vegetable stir-fry Description: This vegetable packed dinner is great to make in a midweek rush! Prep time: 20 minutes Cook time: 10 minutes Serves: 6 Suitable for vegans + gluten free
3 tbsp vegetable oil
2 medium red onions, sliced
1 head of broccoli, cut into small pieces
5 carrots, sliced into thin batons
3 peppers, sliced into thin batons
300 g (approx. 2 cups + 1/2 cup) mushrooms, sliced
50 g (1/3 cup) cashews
6 cloves garlic, crushed
2 inches ginger, minced
1 red chilli, finely chopped
2 tbsp cornstarch
1 tsp rice vinegar
1 tbsp brown or coconut sugar
1 tsp black pepper
60 ml (1/4 cup) soy sauce
Prep your vegetables! Try and cut them as small as possible, as they will cook faster.
Combine the garlic, ginger, chilli, cornstarch, sugar, pepper and soy sauce in a bowl.
Heat up a wok (if you don’t have one use a large frying pan on a high heat) and add the oil.
Fry the onions until semi-translucent, then add the carrots. Fry for about 2 minutes.
Add the broccoli, and soften slightly.
Next, add the mushrooms and, when soft, the peppers.
Finally, add the cashews and the sauce. Once all the vegetables are coated, remove from the heat. Enjoy!
Storage instructions: Will store in the fridge for 2 days.
My honorary supervisor requested this recipe. So, here it is! (P.S. You’re welcome Grandad!) These pasties are delicious and filling, and just as good cold as they are hot! They may be traditionally British, but these pasties have a slight twist, with a filling similar to that of a vegetable samosa.
I love pastry, and making it is fun too. But oh my goodness I am terrible at shaping it! (Hence why my pasties are a little rough around the edges, shall we say. Although they are not only rough around the edges. Rough all over.) Although, despite the patchy pastry, they sure are tasty!
Curried vegetable pasties Description: Flavourful, flaky an filling, (look at me with my alliteration) these are delicious pasties with a slight spin on them! Prep time: 45 minutes- 1 hour Cook time: 20 minute Yields: 8 pasties Suitable for vegans
1 medium potato, cubed
1 carrot, sliced in half and cut into small pieces
1 tsp vegetable oil
1 onion, diced
50 g (1/2 cup) frozen peas
80 g (1/3 cup) frozen plant-based mince
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 tsp turmeric
2 tsp salt
400 g (2 1/2 cups) plain flour
200 g (3/4 cups + 2 tbsp) vegan butter
60 ml (1/4) cold water
Dairy-free milk, for brushing
Preheat your oven to 180°C (340°F/ Gas Mark 4).
Put the potatoes and carrots in a pan of lightly salted water and bring to the boil. Boil for 2 minutes then drain.
In a frying pan, heat the oil and fry the onions until semi-translucent.
Add the peas, mince and garlic and fry until everything has defrosted.
Add the cumin, ground coriander, 1/2 tsp of turmeric, 1 tsp salt and the carrots and potatoes. Combine and leave to cool.
In a bowl, put the flour, vegan butter and remaining turmeric and salt and rub with your fingertips until it resembles breadcrumbs.
Add the water and combine to form a soft dough.
Divide the dough into eight equal pieces. Take one, and roll it out into a circle.
In the centre of each, put a little filling. DO NOT OVERFILL OR YOU WILL NOT BE ABLE TO FOLD THEM!!
Fold the pastry in half and seal the edge. You can optionally crimp the edges with a fork.
Score the tops with a fork and place on a baking-paper lined tray. Repeat with all of the dough. Brush with plant milk and bake for 20 minutes.
Serve and enjoy!
Storage instructions: Will keep in an airtight container for 2 days. Serve hot or cold.
Brownies are THE BEST. End of story. Full stop. I personally prefer the soft, fudgy kind, but hey! A brownie’s a brownie! And I wanted to prove all those people that tell me vegans only eat grass wrong. So these are THE ULTIMATE brownies. THE BEST brownies. And they are 100% V.E.G.A.N.
Since normal brownies are usually laden with butter and eggs and chocolate, this was a huge achievement for me! The soft, fudgy texture of these brownies with little pockets of chocolatey goodness are sure to put a big smile on everyone’s face. These brownies are best served warm, but ensure they cool properly before you eat them (I know how hard it is, but be strong!). Enjoy!
Remember to tag me on Instagram @betterthanrabbitfood if you make them!
The fudgiest vegan brownies Description: These chocolatey squares (or rectangles) of joy are so delicious and fudgy! Prep time: 20 minutes Cook time: 20 minutes Yields: 12 squares Suitable for vegans
14 g (2 tbsp) ground flax seeds
120 ml (1/4 cup + 2 tbsp) water
1 tsp coffee
100 g ( 1/4 cup + 3 tbsp) vegan butter, melted
200 g (1 cup) caster sugar
100 g (1/2 cup) brown sugar
200 g (1 cup + 2 tbsp) vegan chocolate
200 g (1 cup + 3/4 cups) self-raising flour
50 g (1/2 cup) cocoa powder
1 tsp vanilla
1 tsp salt
Preheat the oven to 170°C (340°F/ Gas Mark 3). Line an 8″ square tin with baking parchment, avoiding and excess grease if you can.
In a small bowl, combine the water, coffee and flax seeds. Set aside.
In a medium bowl, combine the melted vegan butter and both sugars. Melt half the chocolate and chop the rest.
Add the melted chocolate, flax egg, flour, cocoa powder, salt and vanilla to the sugar mix. Combine.
Mix in the remaining chocolate and then press into the tin.
Bake for 20 minutes, resisting the urge to leave it in longer as it is supposed to be fudgy.
Leave to cool for at least half an hour or until firm.
Cut into 12 squares and enjoy!
Storage instructions: Will store in an airtight container for a week, best eaten fresh.
Hummus is my life. I love it. I LOVE IT! I could eat hummus all day everyday. In fact, I once went on a scout camp and ate hummus and falafel sandwiches every lunch for a week! (I loved it!) I could not live without the stuff. It’s creamy and flavourful and I love it so much it is ridiculous. 🙂
We no longer buy hummus, we just make our own. It is so much nicer, cheaper and better for you! Plus, we get through so much a week it is easier to make it in bulk than deal with hundreds of little pots. It makes a great snack, sandwich filling, or whatever you fancy! I particularly like (don’t judge me) apples and hummus. It is so delicious!
Super simple hummus Description: This smooth and flavourful hummus is a great sandwich filler and snack! Prep time: 10 minutes Serves: 6 people Source of: Protein, calcium and iron Suitable for vegans + gluten free
1 x400g tin chickpeas, drained
2 tbsp olive oil
2 tbsp sesame seeds
1 tbsp lemon juice
1 clove garlic
60 ml (1/4 cup) water
1 tsp ground cumin
1 tsp salt
Place all of your ingredients in a blender.
Blend util smooth.
Serve and enjoy!
Storage instructions: Will store in the fridge for a week.