All posts by LoveLightLeaves

Plant milks

There are a plethora of plant milks on our supermarket shelves, and for the newbie to all things non-dairy it can be a bit of a mindfield.

Yes there are many and I have tried many; over the last 4 years since I stopped buying cows’ milk, the availability and options have grown and grown. It’s absolutely fantastic and there is so much range and choice… literally whatever your need, there’s a plant milk for that.

I tend to have several on the go at once because I like different ones for different uses, for example I like almond milk in my cereal but I prefer soy in my tea etc.

Also, although plant milks may seem on the surface to be a bit dearer than their crueller counterparts, they actually last a lot longer… one carton in my house can literally last 2-3 weeks before starting to go a bit off!

Plus there is the bonus of being able to buy in bulk and so having a good stock of milk at the ready, therfore running out of milk and running out to the shop in your slippers is a thing of the past!

So here is my list of top milks – I’ll start with what I use for tea & coffee, then for other uses… and I’ll explain a bit at the end as to why dairy is indeed scary.

Tea & coffee

My best bet / failsafe milk for tea is any supermarket own brand long life soy milk. I don’t like to have any flavour in my cup of tea (i.e. some almond milks have a strong taste) and these ones don’t taste of anything so they are ideal. Plus they don’t split/ curdle. You can get them in the longlife/ UHT milk section of the supermarket. They are mega cheap and last for absolutely ages.

Aldi own plant milks are good too.. also very cheap and found on the aisle shelf, not in the fridge.

I recently discovered Alpro organic whole bean soya is great in tea and coffee also…

…and my new favourite is from M&S – “Multi grain drink” – which is perfect for tea and coffee ūüíö

People swear by Oatly barista for coffee but I’ve not tried it yet.

I don’t drink coffee very often so I never dedicated the time to finding out what works best, ¬†but apart from those mentioned above, some almond milks do work, as well as oat and cashew.

However, I believe the tricky aspect with coffee is that different blends/ types etc will affect the outcome of any type of milk. So what works for one person with their coffee, won’t necessarily work for you with yours! So it really is a case of trial and error.

In general I find rice milk too watery so I rarely buy it. We mostly have soy for tea and almond for everything else. Hemp is nice though as is coconut for smoothies and cereal etc.

The plant milks sold in the fridges tend to be a bit pricier than the ones kept on the aisle shelves, in my experience, so that’s something to take into consideration when it comes to price.

Most supermarkets do their own versions of plant milks so depending on what your nearest stores are you’ll have different ones to try.

Just have a bit of an experiment and play about and find what’s fits your tastes and uses best.

So now you know a bit more about what milks to start with, maybe you’re wondering why stop using dairy at all?

There are 3 main avenues of reasons why – the first being the cruelty involved, the second being the benefits to the environment and the third being the benefits to your health.

So let’s start with the first – cruelty. Dairy is extremely cruel. A female must first be impregnated (forcibly and against her will – in the industry they even use the term ‘rape racks’) she will then be pregnant for 9 months to give birth to a baby that is then taken from her, so that the milk intended for her baby can be given to humans.

Many people that have witnessed this report the mothers cries for her baby are beyond heartbreaking and gut wrenching. Her baby is then usually sold off to become veil and she is destined to a life of torture – this cycle of rape and birth continues for a female cow throughout her young life, so that she can keep producing milk to be sold to humans – adult humans that don’t even need her milk anymore than we need our own mothers milk beyond infancy! But more on this later.

Dairy cows are used and abused in this way until their poor tortured and exhausted bodies can’t take anymore, at which point they are sent to slaughter to become a burger for 99p.

In terms of human health, cows milk is no more necessary for a human than dogs milk or rat milk. Humans are the only species to drink the milk of another species and to drink it past infancy.

Why cows milk? They are big and able to produce lots of milk in large quantities; they are also docile, trusting animals, easily coerced and manipulated into doing as we demand.

Cows milk could also be referred to as bovine growth formula, or baby calf growth fluid – “The purpose of cow‚Äôs milk is to turn a 65-pound calf into a 700-pound cow as rapidly as possible.¬†Cow‚Äôs milk IS baby calf growth fluid.”¬†Dr. Michael Klaper

It contains IGF growth hormones, which are perfect for cows but not for humans! There are links to carcinogenic factors and accelerated cancerous growth in humans. Aside from this it contains antibiotics given to the lactating mothers against the multitude of infections those poor animals are subjected to, as well as hormones, puss and blood residue. To find out more on these topics please check out Dr Klaper (link to article below) and The China Study.

The intense farming of cows for dairy across the world is one of the biggest contributors to the destruction of our environment – for the best further insight on this please watch Cowspiracy the movie.

So by giving up dairy you actually gain a lot, lot more: you refrain from contributing to the abuse of animals, you help towards easing the burden on our environment and you also make a better choice for your health. It’s a win, win, WIN!

So we’ve started with milk, next I’ll dedicate a post to cheese alternatives and replacements, of which there are many!

Links:

http://doctorklaper.com/answers/answers11/

NationEarth.com (watch Earthlings documentary for free)

Cowspiracy.com

WhatTheHealthfilm.com

http://nutritionstudies.org/the-china-study/

Advertisements

Vegan Welsh Rarebit

My wonderful gran used to make the most delicious Welsh Rarebit

I attempted a vegan version for the first time using the ever wonderful vegan egg by Follow Your Heart (which by the way lasts for ages!)

Here is what I did:

  • Make up the FYH vegan egg as per pack instructions.
  • Add 2 tbsp vegan Ale or strong dark beer (I used Black Isle Organic Porter)
  • 1 tbsp. vegan Worcestershire sauce
  • Approx 2 tbsp. grated vegan cheese (I used Sheese by Bute Island Foods)
  • 1tsp mustard (I used Dijon)
  • 1/4 tsp turmeric and a pinch of black pepper or cayenne pepper

Stir all ingredients together

Dip bread in mixture to coat both sides well

Fry in a non-stick pan with coconut oil/ other cooking oil or vegan butter

Cook for roughly 4/5 mins on each side

Alternatively fry each side for a few minutes till begins to firm then finish under grill turning to heat both sides

The quantities listed are for one slice, so just double up for making two.

If you make this please tag me on Instagram @lovelightleaves and let me know what you think!

 

Vegan Steak & Peppercorn Sauce

 

I’ve been wanting to make ‘steak and peppercorn sauce’ since I first made seitan last year… this seitan recipe is based on my recipe from December, it’s so deliciously savoury and flavoursome and the texture is just yum… and the best thing about it is it’s so easy to make! And versatile too but more about that later.

Health fans will like to know that seitan is both high protein and low carb but let’s get to the all important recipe now shall we?

To make this seitan you’ll need:

2 cups vital wheat gluten 250 g
1/2 cup chickpea/gram flour or Rye flour 50 g
1/4 cup nutritional yeast 15g
1 tablespoon smoked paprika & 1tbsp mixed herbs
1 teaspoon marmite / vegemite
1 teaspoon onion powder & 1 tsp garlic powder
1 tablespoon bbq sauce
2 tablespoons vegan worcestershire sauce & 2 tbsp liquid smoke
1 tablespoon soy sauce & 1 tbsp Maggi liquid seasoning
1 teaspoon smoked salt & 0.5tsp cracked pepper
1 3/4 cups stock (I used chicken flavour) 385ml

Method:

Blend all dry ingredients in a bowl.

Blend all wet ingredients in a jug.

Add the wet to dry gradually, stirring well to form a sort of ‘dough’.

Separate in 2: (half will become spicy)

Put one half in cling film, roll into a sausage, tie a knot on either end (leaving a bit of room for expansion whilst cooking), place in a pot and cover with boiling water, bring to a boil then reduce heat and cover, cook for approx 1 hour.

For the other half stir in 2 teaspoons of cayenne pepper and/or 1 teaspoon chipotle paste or hot sauce of choice; Wrap in tin foil and roast in the oven on 200¬į for approx 1 hour.

The half on the hob will have absorbed a lot of the water, so remove the seitan and set aside. Now for the gravy/ sauce…

Using what’s left in the pot, add 1 Knorr peppercorn stock pot, add approx 50ml boiled water (use more or less depending on your taste/ how much you need).

Blend 2 tsp corn flour with a little warm water to make a paste and add to the pot.

Add a splash of soy milk, some cracked pepper and a bit more Maggi liquid seasoning. (I also added more marmite, approx 1/4 tsp).

Stit in 1/2 tsp dijon mustard and a splosh of red wine.

Bring to the boil, reduce heat snd stir until nice and thick (adding more cornflour to thicken if desired).

Serve with steak cut chips or potato wedges and veg of choice, and a nice big glass of that red wine you opened for the gravy!

Ideas for the rest of your seitan include…

‚ÄĘ Chop and serve with sizzling fajitas

‚ÄĘ stir through curries and stir frys

‚ÄĘ as pie fillings…

‚ÄĘ sliced and used in sarnies…

‚ÄĘ pizza toppings….

‚ÄĘ salad toppers…. etc etc!

Have fun and please tag me in your creations on instagram @lovelightleaves ‚ô°

Easy sweet potato pizza

 

Delicious, easy peasy sweet potato pizza.

I’m on a bit of a sweet potato bender/love in of late… I mean, I’ve always loved them but recently I cant get enough of them! I’ve been making a lot of sweet potato fries coated in smoked paprika and chilli, a fab combo and just so¬†tasty.

I will be adding my sweet potato gnocchi recipe soon, but for now enjoy this oh so easy pizza.

It’s so quick and simple to make¬†and gives such a light and fluffy base which is hard to go wrong with.

Instead of rolling out into a pizza crust, this dough would also make delicious garlic bread or dough balls… just divide and roll into balls before baking, yum! (Find more ideas for uses with this versatile dough below).

 

To make a single serving, you will need:

  • 1 medium sweet potato
  • Self raising flour
  • Bicarbonate of soda
  • Warm water
  • Oil
  • Salt

Method:

  1. Microwave your potato till soft.
  2. Remove from skin and mash.
  3. Add 1 tsp bicarb.
  4. Add flour (approx equal amount to mashed potato).
  5. Add a splash of warm water and blend to form a dough
  6. Add a drizzle of oil & a pinch of salt.
  7. Add more flour until you can knead dough with hands and it doesn’t stick to your fingers.¬†I did this in a large bowl using enough flour to coat.
  8. Transfer to a baking tray.
  9. Bake on 200 for around 5-10 minutes while you prepare your toppings.
  10. Remove pizza crust and layer on your chosen toppings.
  11. Bake again for a further 10 mins approx, depending on your oven, don’t let it burn!

 

Notes

*Double quantities for 2 pizzas or to make 1 Larger pizza

*Add other flavours while making your dough e.g. a little tomato puree or cayenne pepper, herbs etc

*Use flavoured oil such as sundried tomato or basil infused

*Experiment making other dishes with this dough such as garlic dough balls or mini pitta style breads for dipping in hummus or baba ghanoush!

 

Let me know what you think of this recipe in comments or tag me on instagram @lovelightleaves

Chickpea ‘tuna’ mayo

20170305_163036

My girls go crazy for this chickpea toona… OK they go crazy for near enough anything but they do know a good thing when they see it.

20170305_161824

This chickpea tuna salad or ‘chickpea of the sea’ as some folk call it, is so easy to make and such a yummy alternative to regular fishy tuna mayo. Before I went veggie over 17 years ago tuna mayonnaise was one of my favourite things and I’d have it regularly. Hubby also was a big fan (prior to himself going veggie 2 years ago and vegan a year ago) so it’s nice to have something that’s reminiscent of flavours and textures we used to enjoy.

Not to mention it’s blinking brilliant as a jacket potato filling or even used to make a ‘tuna melt’ on a panini or toasted sandwich with some vegan cheese (as a cheese addict I’ll be sharing a blog post dedicated to vegan cheese and the best ones out there as well as the optimum ones for specific purposes… melty cheese pizza? there’s a cheeze for that).

So for this chickpea tuna, the key ‘of the sea’ flavours come courtesy of seaweed. You can use any type of seaweed such as nori flakes etc but here’s a pic of the ones I use.

20170305_161949

I use 2 different types of dried seaweed – this one my mum got me on the left and also this smoked one my friend gave me. Mix in with some vegan mayo and/or salad cream, fresh lemon juice and some other bits n bobs and, well, Bob’s your uncle!

A delicious cruelty free alternative to hurting our fishy friends and damaging the oceans, result!

Chickpea-of-the-sea salad

You will need:

  • 1 tin or carton of chickpeas
  • Juice of 1/2 lemon
  • seaweed/ nori flakes
  • vegan mayonnaise and/or salad cream (approx 1tbsp of each)
  • 1/2 tsp dijon mustard
  • 1tsp white wine/ Apple cider vinegar (or use the vinegar from one of the jars listed below)
  • Combinations of the following: capers, cornichons/pickles, celery, sweetcorn, dill, parsley
  • sea salt

Method

  1. Drain and roughly mash chickpeas.
  2. Add variations of the following: lemon juice, vinegar, capers, cornichons, celery, sweetcorn, dill, parsley, seaweed flakes, sea salt, mustard and vegan mayo and/or salad cream to desired consistency.
  3. Stir thoroughly to blend and serve as sandwich filling or on jacket potatoes.

Notes

If you aren’t such a fan of an overly ‘ocean’ vibe just omit the seaweed, or any other flavours listed that you’re not keen on

Don’t drain your chickpea water* down the sink! Keep it to use for a multitude of recipes such as meringue, mousse or mayonnaise. Try my recipe for vegan mayonnaise, perfect for chickpea tuna salad!

*Chickpea water also known as the fabulous, multi tasking Aqua faba!

IMG_20170306_150356

Tag me on instagram @lovelightleaves if you make it and let me know what you think!

Vegan pancakes

20170213_112500

Easy peasy tasty vegan pancakes.

This is my go to way of making pancakes. It’s not a skilled or exact science, I just eyeball everything, chucking it straight into my blender and voila, pancakes in what feels like seconds!

But pancakes are such a divine and delicious breakfast, snack or treat that everyone needs to be able to have this at their fingertips.

See Notes section below for ideas and suggestions!

Ingredients

  • Oats
  • banana (riper the better)
  • plant milk
  • chia seeds, cinnamon, peanut butter (optional)

Method

  1. Place oats in blender and blend until a fine mill oat flour.
  2. Add banana and milk.
  3. The ratios are approximately 1/2 cup oats, 1 small banana and 1/4 cup milk. Adjust accordingly until you get a smooth batter with a good consistency – you don’t want it to be too runny or too thick either.
  4. Add optional ingredients such as seeds and cinnamon and blend.
  5. Heat a non stick frying pan and spoon approximately 1 heaped teaspoon per pancake.
  6. Use a spatula to flip after a minute or two.

Notes

*Add the optional ingredients as noted above and try other flavours such as chocolate by adding a spoonful of cocoa/cacao powder

*To make chocoloate chip pancakes, stir in choc chips once you have blended up your batter before frying

*Replace oat flour for any other flour of choice. For Gluten Free flour you will likely need to use a higher quantity of milk/water.

*If you are not using a non-stick pan use a little oil or vegan marg; coconut oil works well.

*Serve with fruit, nuts/seeds, chocolate sauce, nut butters or maple syrup

20170213_112712
Pictured served with Raspberry Whip Cashew Butter by Almighty Foods, Chocshot sauce and dark chocolate drops

Scottish Tattie Scones

Aye ye canny beat a tattie scone! …or for those south of the border, potato scones… a bit like Irish potato bread or English potato cakes… only better of course ūüėČ ¬†I only recently discovered that folk on the West coast of Scotland call Potatoes ‘Totties’ rather than ‘Tatties’ as we do on the East coast… so there you go, fact fans! (As a qualified Literacy teacher linguistics never fail to amaze me!)

A Scottish classic, no full breakfast is complete without them… or hangover for that matter! Delicious on a soft bread roll with ketchup or brown sauce, and obligatory Irn Bru! …or my personal favourite – with marmite and avocado – mmm… a marriage made in food heaven, you’ve gotta try it!

The packets of ready made potato scones you get in Scottish supermarkets are already baked so you can eat them cold straight out of the packet, pop them in the toaster or under the grill, or indeed, fry them up in a pan… but making your own is sooo easy and so delicious that everyone can make their own from scratch, so here’s how…

Tattie (Potato) scones:  (makes 12 scones)

Ingredients

  • 400g floury potato (3 medium, peeled and roughly chopped)
  • 50g vegan margarine (approx. 3 tbsp) e.g. Vitalite
  • 75g plain flour (approx. 4.5 tbsp)
  • salt and pepper

Directions:

  1. Boil the potatoes in salted water until tender, then drain and mash.
  2. While the potatoes are still warm, stir in the butter.
  3. Add the flour, season with salt and pepper and stir to combine.
  4. Divide the mixture into three and roll out between two sheets of baking paper. (You want the scones to be at least the same thickness as a £1 coin).
  5. Cut your rolled out scone into quarters and gently peel them from the baking paper.
  6. Heat a griddle or frying pan and lightly brush with oil. Place the potato scones in the pan and cook for approx. 2 minutes each side.

Notes

*Try substituting white potato for sweet potato – you’ll likely need to use more flour as sweet potatoes are a lot wetter when cooked.

*The mixture needs to be dough like but not too moist and not overly dry; Try adding 3 tbsp flour to begin with and mixing, then adding more as required.

*To make these gluten free use less flour; gluten free flour tends to absorb more liquid.

*Instead of rolling into a circle and quartering, try rolling into individual rounds or cutting into squares.

*After mixing in the flour, a delicious variation is to add in some grated vegan cheese and spring onion.

*Experiment with other added flavours and seasonings such as turmeric, smoked paprika or chilli pepper for a kick!

*Once rolled, instead of cutting into individual scones, fry or grill gently then top with pizza toppings for a delicious potato pizza base!

 

Scottish Lentil Soup

Lentil soup makes me think of Christmas as we would almost always have this as a starter on Christmas day. But, it’s a staple that lasts all year round… Lentil soup is for life, not just for Christmas… or winter!

My dad’s mum makes thee best lentil soup in the whole wide world. Nothing comes close. And she actually turned 90 today! (Love you gran!) Second best to my gran’s legendary lentil soup is my mum’s, a very close second. I’ve tasted many wonderful lentil soups in my time and theirs are by far and away the top of the lentil soup league.

Mine isn’t bad I have to say, but it’s only based on theirs & there’s something about mums and grans… they just have the magic touch!

Lentil soup is my go-to whenever I’m feeling poorly, it’s the perfect ratios of flavour and comfort with a health boost to boot… up the garlic and onion if you’re feeling under the weather and whack in a chunk of fresh ginger or even a kick of fresh chili to up the immunity boosting factor, or simply have as is, and you’ll be fighting fit in no time.

Definitely one of my all time most favourite ever dishes, I come back to this again and again, because it’s just.too.good! It’s quick and easy to make and you can prepare a big batch on a Sunday to last a couple of day’s worth of lunches or freeze in tubs for later use. See Notes section below for more ideas and suggestions.

The trick to the success of¬†this soup is the texture – i.e. not blended till it becomes a baby food-esque puree like some places serve it (which still tastes delicious, don’t get me wrong) but the texture is the key to this soup being so intriguingly moreish, therefore roughly chopping, grating and mashing will serve this soup, and you, well – leave the blender in the cupboard!

I wasn’t even going to share a recipe for this as it seems so obvious to me but then I thought it fits neatly in with my Scottish food celebration I’ve got going… plus the fact that there are people in this world who have never had the privilege of tasting a Lentil soup in its¬†simple but delicious glory… plus we can safely say it’s up there with my most favourite things to eat, along with macaroni cheese and avocado toast!

I introduce to you, the best lentil soup in the world (well, 3rd place…!)

Ingredients

  • 50 g dried ready to cook red lentils
  • 3 medium¬†carrots or 2 large¬†– half¬†chopped and half grated
  • 4 small white potatoes or 3 medium –¬†half¬†chopped in various sizes / half grated
  • 1 small or 2 medium onion, finely chopped
  • 2 small or 1 large garlic clove, minced
  • 160 ml soya milk
  • 500¬†ml vegetable stock
  • 1/2 tsp turmeric
  • A little¬†salt & pepper

Method

  1. Rinse lentils in a sieve.
  2. Fry onions in a little oil before adding the other ingredients OR Place all ingredients in a pan and simmer for 30-40 mins.
  3. Allow to cool a little, then mash roughly with a potato masher for a thicker texture.

Notes

*Soya milk quantity can be reduced and just use water (with a splash of milk stirred in at the end).

*OPTIONAL:

-Add spices for a spiced lentil soup

-To make TARKA DHALL SOUP add cumin, garam massala, ginger, smoked paprika, curry powder, chili/ cayenne pepper and extra garlic.

-Add coconut milk for a creamy taste and flavour

*I often serve mine with a warmed tattie scone (potato bread) for dipping, as pictured, but plain rice, cous cous, quinoa or even pasta is nice stirred in or served on the side.

*For an extra savoury flavour stir in 1/2 tsp marmite/vegemite while cooking and / or 1/2 tsp Bragg’s Liquid Aminos.

*Top with crispy fried mushrooms for a delicious chewy finish

*Also good for for babies aged 10+ months (..feel free to liquidise to a silky consistency!)

 

Vegan haggis

20170105_201738
Served here with mashed potato, roasted veg and vegan yorskshire puddings!

With Burns Night just around the corner (25th January) what better time to share my recipe for this Scottish classic! I am a proud Scot but not going to go into detail as to what the traditional meaty version of this dish includes, suffice to say that when it was on offer at school dinners the stench alone was enough to put me off and I’m pleased to say this born and bred Scot has never tasted haggis of the traditional meat variety. The veggie version on the other hand, well it’s one of my favourite dishes. So warming, comforting and satisfying. It warms you from the inside out so it’s perfect from autumn right through Christmas and new years into January for Burns Night, until the frost begins to clear and spring decides it’s sprung …And even right through the warmer months as it’s just that good!

It’s so savoury and enticing with its depth of flavour and spices… it keeps you full for hours, and it’s versatile – serve up on its own with gravy and all the trimmings, or whack it in a pie or roll it in puff pastry… more ideas below, but whatever you choose to do with it, you can’t go wrong.

I hope you enjoy this recipe and please let me know if you make it and what you think!

Fair fa’ your honest, sonsie face, Great chieftain o’ the puddin-race!

Ingredients

Serves 6

  • 1 tablespoon vegetable oil
  • 2 medium onions, finely chopped
  • 2 medium carrots; 1 grated & 1 finely chopped
  • 2 medium garlic cloves, pressed or chopped
  • [Or 1 large for each of the above]
  • 10g Porcini mushrooms, soaked
  • 30g dry soy mince (I used Granose)
  • 350ml vegetable stock
  • 5 tablespoons dried red lentils, rinsed
  • 1/2 can kidney beans, mashed
  • 3 tablespoons finely ground peanuts,¬†hazelnuts & cashews
  • 1 tablespoon mixed seeds, crushed
  • 150g pinhead oats
  • 100g traditional rolled oats
  • 1 tablespoon soy sauce
  • 2 teaspoons lemon juice
  • 1 teaspoon marmite/vegemite
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground cayenne pepper
  • 1 1/2 teaspoons mixed spice

Method

Prep:30min ‚Äļ Cook:1hr ‚Äļ Ready in:1hr30min

  1. Preheat oven to 190 C / Gas mark 5.
  2. Lightly grease a 23x13cm loaf tin. (Or other ovenproof dish)
  3. Soak the mushrooms in enough liquid to cover, and the same with the soya mince.
  4. Heat the vegetable oil in a saucepan over medium heat and saute the onion for a few minutes. Mix in the carrot and garlic and continue cooking for 5 minutes.
  5. Stir in the mushrooms, mince, stock, lentils, kidney beans, nuts, seeds, soy sauce and lemon juice. Season with thyme, rosemary, cayenne pepper and mixed spice. Bring to the boil, reduce heat to low and simmer for 10 minutes.
  6. Stir in oats, cover and simmer for 20 minutes.
  7. Transfer the mixture to the prepared loaf tin.
  8. Bake for 30 minutes until firm.

Notes

  • For frozen soy mince use 40g and stir in with stock.
  • For a spicier kick, use 1 teaspoon cayenne pepper.
  • Before baking in oven, the haggis can be:
  • Shaped into balls and baked or deep fried in batter.
  • Shaped into patties, covered in breadcrumbs and fried.
  • As a filling for stuffed peppers or portobello mushrooms.
  • After baking in oven, the haggis can be:
  • Served immediately or cooled and kept in the fridge for later.
  • Frozen for later use within 1 month.
  • Rolled into ready made puff pastry (thanks Just Roll!) like this yummy pic below

If you make this recipe please tag me in your creations on instagram! @lovelightleaves

Vegan Yorkshire Puddings

20170105_201738
Yorkshire puddings served here with my vegan haggis recipe

Yes, you read that right; vegan Yorkshire puddings. You really can veganise anything to make a cruelty free version that’s just as tasty. And no egg replacers or aqua faba in sight, bonus! These are as yummy as I remember Yorkshire puddings to be, deliciously crispy on the outside and soft & fluffy on the inside, perfect. They even raised around the edges and sunk in the middle!

Ingredients

Makes 12

  • Vegetable oil (12 tsp)
  • 1/2 pint soy milk
  • 115 grams plain flour
  • 1 teaspoon cornflour
  • 1/2 teaspoon bicarbonate of soda
  • pinch salt

Method

  1. Heat a 12 cup muffin pan with 1 tsp oil in each cup and put in oven at gas 8/230c.
  2. Mix 115g plain flour, 1 teaspoon cornflour, 1/2 teaspoon bicarb of soda and a pinch of salt in a bowl.
  3. Gradually whisk in 1/2 pint soy milk until smooth and frothy.
  4. Take the muffin tray out of the oven and half fill each cup immediately so that the oil is still hot.
  5. Put back in the oven for 20 minutes and don’t open the door until then!

Notes

  • Adapted from¬†wonderful recipes on instagram (thanks @carly_182 and @sillygingervegan!)
  • Their recipes both used gram flour instead of cornflour (use 1 heaped teaspoon) and didnt call for the bicarb of soda.
  • Top Tip – use the back of a teaspoon to gently press the centre down if they are not totally aesthetically pleasing upon remvoing from the oven, works a treat!