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Soya-Free Vegan Sage and Red Onion Bangers

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1 cup vital wheat gluten
3 tbsp chickpea flour
1/2 cup cold vegetable stock
1 tbsp soy sauce
2 tbsp olive oil
2 tbsp chopped fresh sage (or 2 tsp dried sage)
1/2 tsp ground coriander
1/4 tsp ground ginger
pinch ground nutmeg
1 tsp garlic powder (1 one glove garlic, minced)
1 tsp coconut sugar
1 tbsp whole grain mustard
1 large red onion, finely chopped
2 tsp balsamic vinegar

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Quick Vegan Whipped Cream

1 cup Coconut cream (place 2 tins of full fat coconut milk in the fridge
for a few hours then separate the slightly stiffened cream from the water)
1 tsp vanilla extract
1 tbsp icing sugar

Beat the coconut cream to soft peaks the add the vanilla and sugar. Continue to beat until stiff peaks form.

Basic Vegan Vanilla Custard

Basic Vegan Vanilla Custard

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2 cups almond milk

2 tbsp corn flour

1/3 cup caster sugar

¼ tsp salt

1 tsp Vegg (or egg replacer of choice) blended with ¼ cup water

1 tbsp vegan margarine

2 tsp vanilla extract

Whisk the corn flour, sugar, and salt together in a pan. Add the milk and Vegg then whisk until there are no lumps. Heat over a medium heat, whisking continuously, until thickened.

Take off the heat, whisk in the margarine and vanilla.

Serve Warm.

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