Category Archives: Sides

Simply Delicious Coleslaw

Nothing tastes better than homemade coleslaw so here is a very quick and easy ‘slaw to stuff in your maw


1/4 medium white cabbage, thinly sliced
1 medium onion, halved and thinly sliced
1 medium carrot, grated
400ml vegan mayo (you can also use half mayo, half dairy-free yoghurt if you want to reduce the calories slightly)
1/2 tsp smoked paprika (optional)

Throw everything in a large bowl and give it a good mix. Chill for 30 minutes before serving.

(I told you it was quick and easy)

Everyone Loves Houmous

I don’t know about you but I find I am at my most creative in the kitchen when my purse is empty and all I have to work with is what I have in the house (the longer I have to go without buying fresh ingredients the more creative I get). For this reason I always have dried beans and lentils in the cupboard along with plenty of dried herbs and spices, and a bottle of lemon juice in the fridge. One thing I’ve recently started doing is freezing vegetable waste (peelings and the like) in a bag to use to make vegetable stock which in turn is frozen until I need it. (Thank you Thug Kitchen for that idea!) Today has been one of those days where I haven’t been able to go grocery shopping since before christmas and I really really want some snacks. I had a bar of dairy-free 70% dark chocolate that had bloomed past being edible as is so that was melted down and mixed with some vegan puffed rice to make crispy cakes, then I whipped up some oatmeal cookies using the porridge oats and whole wheat flour I had sitting at the back of the cupboard. Finally, I made this simple and lower-fat version of houmous which uses vegetable broth to replace most of the oil.

Simple Lower-Fat Houmous

1/2 cup dried chickpeas
2 tbsp tahini
2 tbsp lemon juice
1 garlic clove, finely diced
1 tsp olive oil
1/2 cup cold vegetable stock
1/2 tsp salt
1/2 tsp pepper

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Mock Duck Spring Rolls

Mock Duck Spring Rolls

300g Mock Duck
1 tbsp hoisin sauce
5-6 spring onions, sliced
1 tbsp cornflour
8 spring roll wrappers
oil for frying

1 tsp Worcestershire sauce
1 tbsp chinese 5-spice powder
1 tbsp oil
2 tbsp light soy sauce
2 tbsp Shaohsing rice wine

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Extra Tasty Gluten-Free Vegan Mac & Cheeze

I use store-bought vegan cream cheese in this recipe but you could replace this with your own home-made v-cream cheese. Try this recipe here or this one here


Don’t worry it’s not burnt, the crispy onions just get very dark

 250g rice pasta (dried weight)
100g vegan cream cheese (with garlic and herbs if possible)
1 small onion, finely diced
1 clove garlic, finely diced
100ml unsweetened plant milk
1 tsp english mustard powder
Crispy onions (optional)
Vegan hard cheese of choice, grated (optional)
salt and black pepper to taste

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Coriander & Mango No-Yoghurt Dip

Coriander & Mango No-Yoghurt Dip

1 handful coriander, chopped

Flesh of half a mango, blended into a puree

250ml dairy free yoghurt (or a package of silken tofu blended until smooth with a tbsp lemon juice)

Mix everything together and chill for at least 1 hour before serving.

The Holy Grail: Simple Vegan Yorkshire Puddings

Since adopting the vegan lifestyle in February last year I have been working on an easy recipe for yorkshire puddings. Now yorkshire pudding (pronounced york-sher pudding) appears to be little known outside the UK. However, inside the UK, an easy and accessible vegan yorkshire pudding recipe is like the holy grail! I spent months scouring the internet for a recipe that was easy to follow and didn’t require a bunch of ingredients I had never heard of and that actually worked!

There were those that used egg replacer like this one from Viva! that seemed simple but didn’t have that signature hole in the centre of the pudding. Then there were those that used one or more ingredients that were not easily accessible to me like this one from Maple Spice. So I decided to go back to the drawing board.

I started with my grandmothers old Bero Baking Book and the basic yorkshire pudding batter mix of flour, egg, and milk. I then swapped out the egg for egg replacer and the milk for soya milk and was left with a good rise but a soggy middle and no signature hole in the top. I tried again but this time once the top had baked I “popped” the top with the end of a spoon and created my own hole before putting them back in the oven to cook through. It worked! But I couldn’t help but think that there must be and even easier way so I kept trying.

I got to thinking that, when baking cakes, a mix of cedar vinegar and bicarbonate of soda (baking soda for my US friends) makes what would normally be a heavy bake all light and fluffy. Could this work for yorkshire puddings too? I ditched the egg replacer and grabbed the bicarb and vinegar to have another go.

I did two batches at the same time. One with 1/2 tsp baking powder, 1/2 tsp bicarb in the flour and 1 tbsp cedar vinegar in the milk, and one with 1 tsp baking powder, 1 tsp bicarb in the flour and 2 tbsp lemon juice in the milk. The lemon juice batch was inedible as 1 tsp is far too much bicarb and neither developed the hole in the top I was looking for. “Maybe if I combine some of the original recipe with this new technique?” I thought. So I tried adding the tbsp of cedar vinegar to the milk but otherwise keeping my original recipe the same. I made two more batches, one with a teaspoon of Vegg in with my usual egg replacer, and hoped for the best. At this point I had resigned myself to the fact that I was never going to get a natural hole but if I could improve the taste and/or texture then all the better! Turns out that the vinegar adds nothing to the Yorkshires however the Vegg does add a subtly better flavour. The slight improvement is not enough for me to tell you to go out and buy it just for this recipe, however, if you happen to have some lying around your kitchen then throw a spoon of it into your mix.

Frankly, I’m at a loss as to how to create a yorkshire batter that develops its own hole but for now I’ll just stick with my original recipe. So, until I find a better way, this is my vegan yorkshire pudding recipe:

Yorkshire puddings

Vegan Yorkshire Pudding (Starting Recipe)

100g Plain Flour
250 ml Unsweetened Almond Milk (or non-dairy milk of your choice)
4 tsp Orgran Egg Replacer powder + 1 tsp Vegg (optional)
8 tbsp water

Preheat oven to gas mark 8.

Add a drop of oil in each section of your yorkshire pudding pan and place in the oven to heat.

Whisk together the flour and milk.

In a blender/food processor combine the egg replacer, Vegg (if using), and water until very fluffy.

Quickly fold the “egg” into the flour mixture.

Once the pan is very hot, pour the yorkshire mixture into the 6 sections and put back into the oven (never pour the mix into a cold pan or you won’t get a good, crisp rise).

After 15-20 minutes take the pan out of the oven (the tops should be starting to crisp at this point but have yet to take on much colour) and “pop” the tops to expose the centres then put back in the oven for a further 15-20 minutes or until cooked through.


If the tops look like they are going to burn before the centre is cooked then just put some tin foil over the top.


(Note: Cooking times may vary depending on your oven so don’t worry about being too strict with the times I have given here.)


I love these with roast potatoes and parsnips, boiled seitan, sage and onion stuffing, and oodles of gravy! Sunday dinner at its yummiest!

EDIT: These Yorkshire Puddings also freeze really well. Just defrost and either pop in the microwave for a minute or warm in the oven for 5 minutes.

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