Ingredients (serves 2) 1 large Aubergine or 4 small ones 1 onion 1 can chopped tomatoes 3 cloves garlic 1 bay leaf 1 tsp italian herbs 1 tbsp vegemite or marmite 1 cup of cashew bechamel sauce. 1 tbsp nutritional yeast for serving A handful of chopped almonds for serving Step 1 Slice and saltContinue reading “Aubergine Parmagiana”
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Beet Bourginon
This is a great comfort food for cold days/nights or if you have an abundance of beetroot. Ingredients 1 onion (diced) 4 cloves of garlic 8 small beetroot or 4 biggies 4 medium carrots, chopped into chunks 1 celery stick 2 sprigs of thyme 2 tbsp tomato paste 1 cup of red wine (or aContinue reading “Beet Bourginon”
Kale, pomegranate and sweet potato salad with black tahini dressing
Ingredients Serves 2 as a main meal or 4 as a side dish. Seeds of ½ a pomegranate 1 sweet potato 1 tbsp paprika 1 tbsp tomato paste 1 carrot (grated) 1 handful of almonds 1 bunch of dill 4 big leaves of Kale or more if you wanted 3 spring onions Dressing 1 tbspContinue reading “Kale, pomegranate and sweet potato salad with black tahini dressing”
Cashew Bechamel Sauce
Ingredients (enough for 2 or one very saucy meal) 200g Cashew nuts 150ml hot water 1 tbsp mustard 1 tbsp nutritional yeast 1 tsp soy sauce 1 clove of garlic Salt and pepper to taste Step 1 Weigh out the cashews and then soak in the hot water for 10 minutes. Step 2 Blend theContinue reading “Cashew Bechamel Sauce”
Daikon Steaks
“What the frick is daikon?!” I hear you say, well its a vegtable that I keep getting in my weekly veg box and kept not knowing what to do with it (I was adding it to salads and soups). But this recipe is delicious and is deffo worth the long prep time! Ingredients 1/2 daikon radish/Continue reading “Daikon Steaks”
Five spice pumpkin pancakes
I love the combination of Pumpkin and five spice, normally I BBQ chunks of it but I thought I would try something different and it paid off! Let me know what you think. Ingredients For the Pancakes 1 cup of pumpkin puree 1 cup of oats 3 spring onions 1 tbsp cornflour 2 small redContinue reading “Five spice pumpkin pancakes”
Grace’s Golden Corn and Chickpea Burgers
My lovely friend Grace is an incredible cook and she has shared her recipe for these delicious Sweetcorn and Chickpea Burgers! Ingredients 400g canned chickpeas (don’t forget to save the liquid as you can make vegan meringues!) 340g sweetcorn ½ bunch fresh coriander ½ tsp paprika ½ tsp ground coriander ½ tsp ground cumin 3Continue reading “Grace’s Golden Corn and Chickpea Burgers”
Phil’s Vegan Chocolate Brownies
As I have a limited kitchen in Bangkok (one induction hob) my partner has helped out and made some delicious Brownies! Cheers Phil! Ingredients 2 cans of chickpeas (500g) drained and rinsed 120ml of plant milk (of your choice) 80g of nut butter (of your choice) ½ a banana 2 tbsp vanilla 150g coconut sugarContinue reading “Phil’s Vegan Chocolate Brownies”
Taro fritters
Ingredients For the Fritters 2 Taro (Peeled and cubed) 2 spring onion (sliced) 2 cloves of garlic 1 tsp Italian herbs 1 tsp lemon juice 3 tbsp cornflour (to coat the fritters) Salt and pepper to season For The Salad 1 cucumber 10-15 cherry tomatoes A big handful or mint 1 Tbsp lemon juice DrizzleContinue reading “Taro fritters”
Okra and Tempeh Antipasto
Okra has a bad rep as a slimy bitter vegetable but this recipe gives it the crown it deserves. Ingredients 200g Tempeh 10 pieces of Okra 4 cloves of garlic 4 medium sized tomatoes ½ bunch of fresh coriander 1 unwaxed lemon (you need the zest and juice) A pinch of sugar Salt and pepperContinue reading “Okra and Tempeh Antipasto”
Cassie The Cheap Vegan 