Vegan caramelised red onion and cheese tear-and-share loaf

It killed me not to be able to post this immediately. I am writing this post ahead of time, because when you read this I will be on the five hour journey back from wales. I really wanted you guys to have this though, because oh my goodness this bread is so good! And it is so simple! The dough itself only takes about 15-20 minutes to make!

This tear-and-share loaf may be great for parties, but feel free to eat it all by yourself (we aren’t judging). The sweet, sticky centre is complemented by the melted cheese… ooo look at me sounding all fancy! But these are quite special! The balsamic vinegar really adds flavour to the red onion, and the bread has a soft, pillowy centre and a great crust. Makes me want to make them again (and eat them, obviously!)

You will most definitely be the biggest hit in the party if you bring these rolls! That can, alternatively, be made as individual rolls, just bake for about 15 minutes instead! But either way, if you manage to share these (don’t blame you if you don’t!), everyone is going to love you!

Vegan caramelised red onion and
cheese tear-and-share loaf
Description: This delicious tear-and-share
loaf is perfect party food and will
make everyone love you!!
Prep time: 1 hour 20 minutes
Cook time: 25-30 minutes
Serves: 12 people
Suitable for vegans


  • 300 g strong white bread flour
  • 1 sachet (7 g) dried yeast
  • 3 tbsp olive oil
  • 180 ml lukewarm water
  • 1/2 tsp salt
  • 1 red onion, sliced 
  • 1 tsp vegetable oil
  • 2 tbsp brown sugar
  • 3 tbsp balsamic vinegar
  • 100 g vegan cheese, 50 g grated, 50 g cut into 12 cubes


  1. In a bowl, combine the flour, yeast, and salt.
  2. Make a well in the centre and pour in the water and olive oil. Combine with your fingertips.
  3. Turn out onto a lightly floured surface and knead with the palms of your hands for 5 minutes or until smooth and springy. Add extra flour as needed. 
  4. Place the dough back in a flour-dusted bowl and cover with a damp cloth. 
  5. Leave in a warm place to rise for 30 minutes or until the dough has doubled in size.
  6. While the dough rises, prepare the onion filling. In a pan, heat the vegetable oil and then fry the onions until translucent.
  7. Add the sugar and balsamic vinegar and cook until it has reduced to a caramel, but the onions have held their shape. Leave to cool.
  8. Divide the dough into twelve equal pieces. Roll one into a ball, flatten, and then place a cube of cheese and some onion filling in each. Then seal and repeat. Place into a floured 8″ cake tin. Preheat your oven to 200°C (400°F/ Gas mark 6)
  9. Once you have placed all the rolls in the tin, cover with a damp cloth and leave in a warm place to rise for another 15 minutes.
  10. Sprinkle the grated cheese over the top, then bake for 25-30 minutes or until golden brown.
  11. Leave in the tin to cool for five minutes, then take out and let cool completely.
  12. Get some friends round! (Or, you know, don’t).

Storage instructions: Will store in an airtight container for 3 days, best eaten fresh.

Vegan rainbow meringues

Aquafaba is one of the best things that I have learned since being vegan. Why it is not a widely used ingredient beats me. And for those of you who are still unconvinced, I promise you these meringues just as (even better, I daresay) light and crispy as ones made with egg. Honestly. 

For those of you thinking ‘Oh my goodness what on earth is she talking about, this aqua-faba thingy. She said no fancy ingredients…’ Calm down. I am keeping to my word. Aquafaba is the liquid you get from tinned chickpeas. Now, I know what you’re thinking. Bleugh! Chickpea juice?! GROSS! But once you bake it, none of the chickpea flavour remains. And it whips up to be just like egg whites, so it’s perfect for meringues. 

Vegan Rainbow Meringues
Description: These light and airy meringue kisses are
little bursts of colour to brighten your day!
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Makes: 130 meringue kisses
Suitable for vegans + gluten free


  • 1 x400 g tin chickpeas or 125 ml (1/2 cup) aquafaba
  • 1/4 tsp cream of tartar
  • 100 g caster sugar
  • 1 tsp lemon juice
  • Food colouring of choice (ensure vegan), optional


  1. Preheat the oven to 110°C (230°F/Gas mark 1/4)
  2. If you haven’t already, drain the chickpeas KEEPING ALL THE LIQUID and use the chickpeas for another recipe!
  3. In a large bowl, whisk the aquafaba (chickpea liquid) and cream of tartar with a stand mixer or electric whisk. 
  4. When you achieve soft peaks (when you take the whisk out it should be able to hold a small peak but will still fall) keep whisking and gradually add the sugar. Add the lemon juice.
  5. You will know your meringues are ready to bake when you have reached stiff peaks. When you take the whisk out the peak should be stiff and will not fall. Another way to test is (if you’re feeling very brave) turn the bowl upside down over your head and nothing will fall out! (All tests carried out at your own risk)
  6. Using a clean paintbrush or a toothpick, paint the sides of a piping bag with food colouring and transfer the meringue to it. 
  7. On baking paper-lined trays pipe the meringues. they should be about 1 inch in diameter for the best bake. The colours will fade as you pipe.
  8. Bake for 30 minutes, then turn the oven off and leave to stand for an hour to fully dry out your meringues. DO NOT OPEN THE OVEN DOOR!
  9. After the hour is up, enjoy! If it is a hot day, transfer to the fridge ASAP.

Storage instructions: Will keep in an airtight container in the fridge for a week.

The ultimate vegan fruit and nut flapjacks

These wonderfully sticky treats are packed full of dried fruit, nuts and seeds so you feel a little less guilty… although it would be a stretch to call them healthy!

But alas! As much as I love making them, my little sister is the flapjack queen in our house, so she helped me devise the recipe for these squares of delight! (Shout out to Caydence, love you!) But where there is a flapjack queen, you will always find a chief-flapjack-eater (that would be me). 

The ultimate vegan fruit and nut flapjacks
Description: These flapjacks are the perfect combination of
fruit and sweet, making them perfect for all occasions!
Prep time: 15 minutes
Cook time: 25-30 minutes
Serves: 16 squares
Source of: Omega 3, protein, calcium, iron etc.
Suitable for vegans


  • 150 g (2/3 cup) vegan butter
  • 150 g (3/4 cup) light brown sugar
  • 50 g (2 tbsp + 2 tsp) golden syrup
  • 200 g (2 cups) rolled oats
  • 100 g (2/3 cup) dried fruit, chopped eg. Apricots, figs, dates, prunes, raisins etc.
  • 50 g (1/3 cup) mixed nuts, chopped (optional)
  • 3 tbsp seeds, eg. chia, flax, sesame, pumpkin, sunflower etc.


  1. Preheat your oven to 150°c (302°f) and line an 8″ square tin with baking parchment. 
  2. In a pan, melt the vegan butter, sugar and golden syrup over a low heat until the butter has melted and the sugar has dissolved.
  3. Leave to cool while you mix the oats, dried fruit, nuts (if using) and seeds in a bowl. 
  4. Pour in the butter-sugar mixture and combine.
  5. Press the flapjack into the tin and bake for 25-30 minutes or until golden brown.
  6. Leave to cool (it will firm up considerably in this time so don’t worry!) and then slice into approximately sixteen squares. 
  7. Serve and enjoy.

Storage instructions: Will keep for a week in a airtight container.

Banana Nice Cream

I scream! You scream! We all scream for Nice Cream! This wonderfully creamy and deliciously light ice cream is perfect for a sunny summer’s day. The banana blends down so well, making it smooth and creamy.

And the best part? It is 100% healthy! with only 2 ingredients, you will feel no guilt eating this frozen treat! I like to freeze overripe bananas and then use them whenever I feel like ice cream. It is one of the countless ways to use the overripe fruits, but it’s definitely one of my firm favourites.

Of course, if you don’t like banana, you may be slightly put-off. But wait! Don’t click away just yet! I do, in fact, have something here for you too. You can flavour your nice cream, which takes some of the banana flavour away. Honestly, it’s good either way.

Banana Nice Cream
Description: This creamy soft-serve ice
cream is perfect for a hot summer’s day!
Prep time: 5 mins
Serves: 6 people
Source of: Joy (and fibre + potassium)
Suitable for vegans


  • 5 ripe bananas , sliced and frozen
  • 60 ml (1/4 cup) plant milk


  • 1 tbsp cacao powder
  • 1 tbsp ground matcha
  • 1 tsp Vanilla extract
  • 75 g (1/2 cup) frozen/fresh fruit
  • 1 large handful mint
  • 1 tbsp coffee, dissolved in the plant milk
  • 1 tsp cinamon


  1.  Combine the frozen bananas, plant milk and any extras (if using) in a blender.
  2. Blend until smooth.
  3. Serve immediately or put back in the freezer until required. That’s it!

Storage instructions: will store in the freezer for a few weeks, best eaten fresh.

Baked tofu bites

Ah, tofu. What a wonderfully versatile ingredient. Flavoured well, it can taste incredible. These little bites certainly do. After marinating, you coat them in a breadcrumb mixture and bake them rather than fry, so they are super healthy.

If you don’t have enough breadcrumb mixture, or you are just incapable of waiting for it to bake like me, you can always just marinate it and eat it cold (rebel)! I promise you it tastes amazing!

Baked Tofu Bites
Description: These crispy little tofu bites are full of flavor!
Prep time: 40 minutes
Cook time: 10 minutes
Serves: 6 people
Source of: Protein
Suitable for vegans


  • 60 ml (1/4 cup) soy sauce
  • 125 ml (1/2 cup) plant milk
  • 1 tbsp (approx. 1 inch) ginger, minced
  • 2 cloves garlic, minced
  • 1 tbsp rice vinegar
  • 1 block tofu, cut into cubes
  • 40 g (1/2 cup, approx. 1 slice) breadcrumbs
  • 35 g (1/4 cup) sesame seeds
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground black pepper
  • 40 g (1/3 cup) cornstarch


  1. Combine the plant milk, soy sauce, ginger, garlic and rice vinegar in a bowl. Put the tofu in and marinate for 30 minutes.
  2. Meanwhile, combine the breadcrumbs, sesame seeds, garlic and onion powder and pepper in a bowl. Put the cornstarch on a plate. Preheat your oven to 190°c ( 375°f).
  3. Once marinated, remove the tofu (saving the excess marinate!) and coat in cornflour, then back in the marinate, and then in the breadcrumb mixture. Place on a baking-paper lined tray and repeat with all of the tofu.
  4. Bake the tofu for 11 minutes, or until golden and crispy.
  5. Enjoy warm or cold!

Storage instructions: will store in an airtight container for a few days, best eaten fresh.

Vegan Vanilla Cupcakes

I like to keep thing simple sometimes. But, while these cupcakes are simple, goodness me are they incredible! Spongy, fluffy and deliciously light, these will definitely make an impact. 

I do love a good cupcake. They are so easy, without the hassle of having to grease cake tins (Worst part of baking!)! And, of course, they are ready in half the time so you can eat them sooner! 

To make these wonderful cupcakes: Combine the plant-based milk and apple cider vinegar and set aside.

Whisk all the dry ingredients together in a bowl.

Add the other wet ingredients to the curdled milk.

Add the wet ingredients to the dry mix and whisk to combine. Work quickly, because the raising agents will get to work immediately so the quicker you get them in the oven, the better they will rise.

Distribute the batter evenly between 12 cupcake cases and bake for 15 minutes at 170°C (338°F).

Let the cupcakes cool completely while you make the buttercream.

Using a hand-held electric whisk, beat the butter, then add the icing sugar. Beat until creamy and smooth.

Add food colouring (optional) and then combine.

Decorate the cupcakes and enjoy!

Rating: 5 out of 5.

Description: These gorgeously light and fluffy cupcakes are perfect for satisfying a sweet tooth!


For the cupcakes:

  • 210 ml (3/4 cup + 2 tbsp) plant milk
  • 1 tbsp (15 ml) apple cider vinegar
  • 210 g (1 2/3 cup) self-raising flour
  • 200 g (1 cup) caster sugar
  • 1/2 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • 80 ml (1/3 cup) vegetable oil 
  • 1 tbsp vanilla extract

For the buttercream:

  • 100 g (3/4 cup + 2 tbsp) vegan butter
  • 250 g (2 cups) icing sugar, sifted
  • 1-2 tbsp plant milk
  • 1 tsp vanilla extract
  • A few drops of food colouring (optional)
  1. Preheat the oven to 170°C (338°F or Gas Mark 3) and line a 12-hole cupcake tin with cupcake cases.
  2. Mix the plant milk and apple cider vinegar and set aside. It is supposed to curdle, so don’t worry.
  3. In a bowl, combine the flour, sugar, salt, bicarbonate of soda and baking powder. 
  4. Add the oil and vanilla extract to the plant milk then mix into the dry ingredients. Do not over-mix! The batter should still be a little lumpy.
  5. Distribute the batter evenly amongst the cupcake cases, taking care not to over-fill them.
  6. Bake for 15 minutes or until a toothpick comes out clean.
  7. Leave to cool completely while you make the buttercream.
  8. Using a handheld electric whisk, cream the butter.
  9. Add the icing sugar a little at a time, until you get a light and fluffy buttercream.
  10. Add the plant milk, food colouring (if using) and vanilla and fully combine.
  11. Once the cupcakes have fully cooled, decorate and enjoy!