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Cheese and Mushroom Tarts (vegan)

Sometimes you just need a mouth-filling, buttery bite that fills you up and leaves a smile on your face. I'm excited to introduce my Cheese and Mushroom Tarts, made with an easy cheese sauce that uses ingredients you probably already have, and a crunchy, short base that you can use again and again for lots of different recipes. While these tarts may not have the sharpest look, they taste incredible. Perfect for parties, appetizers or hungry vegans. 

Note: The cooked pastry freezes well, so you can save time by making it in advance and heating before use.

Ingredients

Ingredients for the pastry

  • 440g flour
  • 1 tsp salt
  • 200g vegan butter
  • 80g shortening
  • 130ml soy milk

Ingredients for the filling

  • 90g vegan butter
  • 25g plain flour
  • 1 tbs nutritional yeast
  • 250ml soy milk
  • Salt and pepper, to taste
  • 100g mushrooms, finely diced
  • Handful of baby spinach

Vegan pastry

Shortcrust pastry

Cheese and spinach tart

Vegan tarts

Vegan cheese pie

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Cherry Tartlets

I'm very excited to share this recipe with you, which is loosely inspired by Maggie Beer's Neenish Tarts, though with a few key changes and of course, veganised. These mini tarts are such a delightful treat, and although there are a few components, it's worth the time it takes to make them. This recipe includes a lovely pastry recipe that can be adapted for any recipe, a sweet cherry filling, a creamy buttercream and a chocolate glaze. Perfect for platters, parties and pig-out sessions. 

Note: this recipe makes 18 mini tarts, but you can also use bigger tart cases or whatever you have on hand. 

Ingredients

Ingredients for the pastry

  • 240g plain flour
  • Pinch of salt
  • 185g vegan butter
  • 60ml soy milk 

Ingredients for the cherry filling

  • 250ml water
  • 2 tsp lemon rind
  • 1 tsp lemon juice
  • 60g caster sugar
  • 200g Morello cherries

Ingredients for the buttercream filling

  • 100g vegan butter
  • 150g icing sugar
  • 50g desiccated coconut
  • 2 tbs almond meal
  • 1 tsp vanilla extract 

Ingredients for the chocolate glaze 

  • 170g icing sugar
  • 2 tbs cocoa powder
  • 1 tbs soy milk

Vegan dessert

Cherry tarts

Cherry tarts

Cherry pie

Cherry pie

Vegan cherry pie

 

 

 

 

 

 

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Caramel Kisses (vegan)

It's been more than a decade since I've eaten a Caramel Kiss, and have struggled to find them anywhere since then, let alone find a plant-based version. How can one small, sweet little morsel be so elusive? 

I decided to take matters into my own hands and recreate this special treat, using a thick, vegan condensed milk for the caramel, rich chocolate for the topping, and a few other special ingredients. These are so easy to make and tastes insanely good, and can be stored in the freezer until you need to serve them. 

Ingredients

Ingredients for the base

  • 200g plain flour
  • 75g desiccated coconut
  • 100g caster sugar
  • 125g butter, melted

Ingredients for the filling 

  • 320g vegan condensed milk
  • 100ml soy cream
  • 1 tbs butter
  • Pinch of salt
  • Pinch of cinnamon

Ingredients for the topping

  • 120ml soy cream
  • 60g vegan chocolate

Caramel Kisses

Vegan caramel kisses

Vegan caramel kisses

 

 

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Citrus Curd Cakes

A delightful treat for morning tea, afternoon tea, dessert or special occasions, it's time to get to know my Citrus Curd Cakes! They're tangy, soft and super easy to make, and also freeze well. 

I've included a recipe for my vegan citrus curd, and you'll have plenty leftover to use for your own creations, like lemon meringue pie or as a spread for your favourite scones. Start baking! 

Ingredients

Ingredients for the curd

  • 60ml fresh lime juice
  • 140ml fresh lemon juice
  • 1 tsp lime rind
  • 1 tsp lemon rind
  • 130g caster sugar
  • 2 tsp vegan gin or vodka (more if you're brave!)
  • 30g cornflour
  • 2 tbs warm water

Ingredients for the cake

  • 230g self raising flour, sifted
  • 150g plain flour, sifted
  • 150g brown sugar
  • 1 tsp baking powder
  • 225g vegan milk, like soy, oat or coconut
  • 1 tsp apple cider vinegar
  • 100ml warm water
  • 75ml vegetable or canola oil
  • 2 tsp lemon or lime rind, optional

Ingredients for the assembly

  • 220g curd
  • 200g icing sugar
  • 100g desiccated, flaked or shredded coconut, or to taste

Citrus curd cakes

Vegan curd

Lemon cakes

Vegan curd cake

Citrus cakes

Coconut cake

Citrus cakes

 

 

 

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Apple and Cinnamon Muffins (vegan)

Apple and cinnamon muffins are perfect for using up leftover apples, and use ingredients you probably already have at home. This recipe is really easy and makes a big batch of muffins, which can be frozen or enjoyed straight from the oven. I drizzled mine with vegan caramel sauce and flaked almonds, but they'd also work with a simple muffin glaze or just as is. On a personal note, I've spent the last few days stuffing my face with warm muffins whilst guzzling tea. I hope you do the same!
Ingredients

Ingredients

  • 530ml vegan milk (I use oat but any type would be fine) 
  • 2 tsp apple cider vinegar
  • 450g self-raising flour
  • 150g plain flour
  • 300g caster sugar
  • 1 tbs cinnamon
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 apples (any type you like!), peeled and cut into small cubes and tossed in a squeeze of lemon juice
  • 1 tsp grated lemon rind
  • 100ml vegetable oil
  • 2 tbs applesauce
  • Caramel sauce and flaked almonds for topping, optional

Vegan muffins

Vegan apple and cinnamon muffins

Apple and cinnamon muffins

Vegan muffins

Vegan muffin

Apple and Cinnamon Muffins

 

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Choc Chip Cheesecake Slice (vegan)

A combination of crumbly cookie, creamy cheesecake and sweet butterscotch, this slice makes all your dessert dreams come true, without being overpowering. The base is an adaptation of my favourite chocolate chip cookie recipe, and the filling uses ingredients from my favourite online vegan store, Vegan Perfection

Make this for parties, dessert or morning tea, and keep in the fridge or freezer until ready to serve.

*Start this recipe 1 day in advance. 

Ingredients

Ingredients for the cookie base

  • 150g vegan butter
  • 225g caster sugar
  • 25g brown sugar
  • 1 tsp vanilla or hazelnut extract
  • 310g plain flour
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 2 tbs soy milk
  • 150g vegan chocolate chips

Ingredients for the cheesecake filling

Ingredients for the topping

Vegan cheesecake

Cheesecake slice

Choc Chip Cheesecake Slice

Cheesecake slice

Vegan Slice

 

Vegan recipe

Choc Chip Cheesecake Slice

Cheesecake slice

 

 

 

 

 

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Chewy Chocolate Brownies

I know people are very passionate about the type of brownies they like, and believe me, I'm not here to make enemies. For me, if it's packed with chocolate, it's a brownie worth meeting.

My Chewy Chocolate Brownies are made with an aquafaba meringue base, so they don't cook like a cake or muffin. They're crunchy on top an soft in the middle, with a delicious caramel sauce topping. They freeze well and will be enjoyed by vegans and non-vegans alike. 

Ingredients

Ingredients 

  • 130g plain flour
  • 20g cocoa powder
  • 1 tsp baking powder
  • 50g almond meal
  • 150ml aquafaba (the liquid found in a 400ml tin of chickpeas)
  • 225g caster sugar
  • 2 tbs Coconut Caramel Sauce or butterscotch sauce
  • 50g vegan chocolate, roughly chopped (I used Organic Milk Style Chocolate Block from Vegan Perfection) 

Vegan Brownies

Chewy Brownies

Vegan Brownies

Chocolate Brownies

Vegan Brownies

Vegan Dessert

Vegan Chewy Brownies

 

 

 

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Hearty Vegan Pies

I just can't get enough of mini pies at the moment, and this one is the ideal choice for make-ahead dinners, lunches or shared meals. It's packed with veggies and covered in a crispy, buttery pastry, which both of which can be made in advance and frozen. 

The secret ingredient to this treasure Green Vie Sour Cream from Vegan Perfection, which is just as good as the real thing and oh so tasty! 

Ingredients

Ingredients for the pastry

  • 250g vegan butter
  • 300g plain flour
  • 75g rice flour
  • Pinch of salt
  • 3 tsp Green Vie Parmesan
  • 2 tbs coconut milk

Ingredients for the filling

  • 1 vegan stock cube
  • 250ml boiling water
  • 1 tbs olive oil
  • 2 garlic cloves, minced
  • 1/2 brown onion, diced
  • 5 sprigs thyme, chopped
  • 2 sage leaves, chopped
  • 1 sprig rosemary, chopped
  • Salt and pepper, to taste
  • 1/2 carrot, diced
  • 1/4 celery stalk, diced
  • 1/4 bulb fennel, diced
  • 5 small mushrooms, sliced
  • 1 handful chopped walnuts, optional
  • 1 tbs Green Vie Sour Cream
  • Sesame seeds, optional

Hearty Vegan Pies

Vegan Pies

Vegan Recipe

Vegetarian Pie

Veggie Pies

Vegan Pie Recipe

Vegan Pies

 

 

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Vegan Banoffee Pies

As someone who usually orders desserts that have the word 'chocolate' in them, I often overlook and underestimate many other tasty options. But when I tried the Caramel Condensed SoyMilk from Vegan Perfection, I knew I had to make a vegan version of a banoffee pie. 

Using Coconut Whipping Cream, crunchy oats and fresh banana, these individual pies are light, creamy and just sweet enough. You can make the cases in advance and store them in the fridge or freezer until ready to use, and the complete pies last several days in a cold temperature. A masterpiece, to be sure.

 

Ingredients

Ingredients for the pastry

  • 200g plain flour
  • 50g quick oats
  • 30g brown sugar
  • 2 tbs vegan butter, cold
  • 2 tbs oat milk, cold
  • 1 tbs water, cold

Ingredients for the filling

Banoffee Pie

Banoffee Pie

Vegan Pies

Vegan dessert

Vegan recipe

Vegan Banoffee Pie Recipe

Vegan dessert

Vegan pies

Vegan dessert recipe

 

 

 

 

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Vegan Chocolate Cheesecakes

They're creamy, rich and has a slight crunch, and it needs your attention immediately. I'm very proud to present my Chocolate Cheesecakes, made with Vego Spread, Green Vie Original Spread (cream cheese), and Coconut Whipping Cream from Vegan Perfection.

They're really easy to prepare and make decadent dessert for any special occasion. The combination of the Vego Spread, creamy filling and crunchy cup make them taste like the biggest Ferrero Rocher you've ever had, sans cruelty. Amazing!
Ingredients

Ingredients for the base

  • 250g vegan chocolate biscuits (I used Arnott's Chocolate Ripple biscuits)
  • 75g quick oats
  • 4 tbs vegan butter, melted
  • 1 tbs oat milk

Ingredients for the filling

Cheesecake

Chocolate Cheesecake

Vegan cheesecake

Vegan dessert

Cheescake

Vegan Cheesecake

Chocolate Cheescake

Easy dessert

Easy vegan recipeDessert recipe

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