Tabla de contenidos para April 2021 en PlantBased

Can you feel the hope in the air? Not only is the sun shining more regularly, but there’s a little light at the end of the long, lockdown tunnel here in the UK. Here at PlantBased HQ, we are starting to think about summer days spent with family and friends that we haven’t been able see properly in over a year. When I think about fun times spent with the people I love, I always remember the food! Birthday meals, barbecues, picnics – food is at the centre of so many of our celebrations. This month, we have the long Easter weekend to look forward to. More than just an extra two days off work, for many people Easter is a religious festival, but even if you don’t observe it…

Vegang: an online cook-a-long 22nd April – Online - Free Ben Ebbrell, Nureen Glaves and Grace Hull will be joining up to discuss sustainable eating and living, and cooking a vegan carbonara. eventbrite.co.uk Chester Vegan Market 24th April – Free Taking place in the heart of the city, entry to the market is free. Hosting up to 50 stalls, including vegan fast food, handmade cosmetics, ethical clothing and charities. veganmarkets.co.uk The V.I.B. Walking Food Tour 30th April – £55 A Brighton walking tour of independent foodie gems – a celebration of the eclectic sights and tastes found in the city. Suitable for vegans – specify dietary requirements on booking. brightonfoodtours.com…

1 Itsu Protein Noodles Offering over 20g of protein power in each pot, this new noodle range is available in three flavours: Super Sesame, Crackin’ Curry, and Mega Miso. £2, Sainsbury’s 2 The Protein Ball Co High Protein Vitamin Balls Packed with at least 10g protein per pack, and available in flavours such as Raspberry Brownie, and Coconut & Macadamia – a great post-gym snack. £1.99, Tesco 3 Gato Protein ‘n’ Cream These cookies have 9g of plant protein, and come in four options: Vanilla Cream, Peanut Caramel, Chocolate Orange, and Salted Caramel. £1.75, Boots…

Following a campaign by The Vegan Society (vegansociety.com), the Scottish Government has agreed to include plant-based milk alternatives on a government-funded nursery and early learning milk scheme. The Play Fair with Plant Milk campaign was established in 2019, to question the inequality surrounding the favouring of animal milk, and the lack of choice or inclusion of plant milks in various health initiatives. Under the UK’s Nursery Milk Scheme, children under 5 who attend approved day care facilities have been entitled to receive a third of a pint of cow’s milk each day, free of charge. But the scheme has never included fortified plant milks, which The Vegan Society says discriminates against vegan pupils, who are missing out on the vitamins and minerals available in these fortified milks. Following discussions between…

Research carried out by Mindful Chef (mindfulchef.com) has identified the top vegan communities in the UK. The healthy recipe box service analysed the data from over 150,000 customers to discover the nation’s dietary requirements. Wales was revealed to be the top vegan community when looking at regions, with 31 per cent of customers opting for either exclusively or predominantly vegan meals. Other areas in the top five are South West, East Midlands, Scotland, and North West. Meanwhile, Brighton and Torquay topped the analysis of cities, with a third of people in both south coast cities opting for plant-based. Mindful Chef CCO and Co-Founder, Myles Hopper, said: “Encouraging people to eat more plant-based meals aligns closely with our sustainability goals. We are seeing a growing trend in customers adding plant-based meals…

Decorated with colourful berries, this cake is sure to put a smile on the faces of those around you this Easter. Dry ingredients: • 95g (3.3 oz) flour• 2 tbsp coconut sugar (or normal sugar)• 1 tbsp baking powder• 100g (3.5 oz) cacao powder• 1 tbsp baking soda• 1 tbsp vanilla extract• A big pinch of salt Wet ingredients: • 240ml (8.1 fl oz) plant-based milk, almond works well• 3 tbsp melted coconut oil• 1 tbsp apple vinegar• 1 mashed banana• 140g (5oz) chopped vegan chocolate pieces For the topping: • One carton soy cream• 1 tbsp lemon juice, optional• Selection of berries, red sorrel, pomegranate seeds and popped quinoa 1 Preheat your oven to 200°C/400°F/Gas 6. 2 Mix all your dry ingredients together in a big bowl and then…

Serves: 6 This delicious tart makes for a perfect Easter weekend dinner, with the seeds in the pastry providing a great crunch. The simple caramelised onions are perfectly complemented by the redcurrant jelly. For the caramelised onions: • 3 red onions, finely sliced• 1 tsp fresh chopped thyme• 3 tbsp redcurrant jelly For the tart: • 1 sheet ready rolled puff pastry• 10 spears asparagus• 1 fennel bulb, finely sliced• 6 heads purple sprouting broccoli• 2 tbsp soya milk• 3 tbsp mixed seeds To garnish: • Handful pea shoots• 50g (1.5oz) edamame beans 1 Add the onions and thyme to a non-stick pan over a medium heat, and cook for 2-3 minutes until the onions start to soften. Add the redcurrant jelly and cook for 3-4 minutes until the mixture…

Serves: 2 Now this is how you eat a nourishing bowl without compromise! Tasty, nutritious, delightfully colourful and so easy to put together, it’s got it all. • 1 sweet potato, sliced into small chunks• 1 courgette, sliced into small chunks• 1 aubergine, sliced into small chunks• 4 tsp of olive oil (or oil of your choice)• ½ tsp salt• 100g (3.5 oz) basmati rice (to be cooked)• 30ml (1 fl oz) sriracha• 30ml (1 fl oz) agave syrup• 10ml (0.3 fl oz) apple cider vinegar• 1 pack Better Nature Organic Tempeh (200g/7.7 oz), sliced into chunks• 6 stalks Tenderstem broccoli• 1 red pepper, sliced into chunks• 1 avocado, sliced into chunks• 30g (1oz) tahini (to drizzle)• Handful of sesame seeds• Salt, to taste 1 Preheat the oven to 180°C/350°F/Gas…

Yields: 12-14 servings The best Healthy Oil-Free Granola recipe! It’s simple to make, sweetened with maple syrup, crunchy, and delicious. Serve in a bowl with your favourite plant-based milk for breakfast or eat by the handful as a delicious snack. • 360g (12.6 oz) old-fashioned rolled oats• 45g (1.5 oz) steel-cut oats (optional)• 115g (4oz) chopped walnuts• 40g (1.4 oz) flaxseed meal• 2 tsp ground cinnamon• 85g (3oz) pure maple syrup• 125g (4.4 oz) unsweetened apple sauce• 1 tbsp vanilla extract 1 Preheat oven to 180°C/350°F/Gas 4 and line a baking sheet with parchment paper. 2 Put all the dry ingredients into a large bowl and mix everything together. 3 Pour the wet ingredients evenly over the dry oat mixture and toss until everything is well covered and combined. 4 Spread…

Makes: 8 four-inch pancakes Some days just call for pancakes. This recipe is super quick and easy, perfect for a lazy weekend brunch. • 235ml (8 fl oz) unsweetened plant milk• 60g (2.1 oz) unsweetened applesauce• 2 tsp lemon juice• 1 tsp vanilla extract• 95g (3.3 oz) almond meal (ground almonds)• 120g (4.2 oz) white rice flour• 60g (2.1 oz) tapioca flour or starch• 3 tsp coconut sugar• 1½ tsp baking soda• ¼ tsp finely ground sea salt 1 In a small mixing bowl, stir or whisk together the plant milk, applesauce, lemon juice, and vanilla. Set aside. 2 In a medium mixing bowl, combine the almond meal, white rice flour, tapioca flour, coconut sugar, baking soda, and salt. 3 Add the wet ingredients to the dry and stir or…

Serves: 4 This is a wonderful brunch dish to serve with little effort. Accompany it with some warm flatbreads, and top with whatever you fancy – try avocado and vegan yoghurt. • 2 tbsp extra virgin olive oil• 1 onion, finely chopped• 400g (14 oz) can chopped tomatoes• 2-3 roasted red peppers from a jar, drained and chopped• 2 garlic cloves, thinly sliced• 1 tsp ground cumin• 1 tsp cayenne pepper• 1 tsp sweet paprika• 350g (12.3 oz) firm tofu• Salt and pepper To serve: • 1 avocado, sliced• Small handful of coriander and flat leaf parsley, chopped• Chilli flakes• Flatbreads, warmed 1 Put 1 tablespoon of the oil, the onion, tomatoes, red peppers, garlic and spices into the slow cooker and toss until well combined. Season to taste with…

Serves: 4-6 This Western-inspired omelette is super easy to make and goes well with hash browns and toast. It’s also great layered on a bagel like a breakfast sandwich. • 115g (4oz) chickpea (gram) flour• 2 tbsp nutritional yeast• 1 tsp baking powder• ¼ tsp garlic powder• ½ tsp salt• 310ml (10.4 fl oz) water• 25g (0.8oz) finely chopped red onion• 75g (2.6 oz) finely chopped bell pepper• 70g (2.4 oz) chopped vegan sausage or vegan ham (optional)• 85g (3oz) shredded vegan cheddar cheese (optional)• ¼ tsp black pepper You will also need: • 3-by 9-inch (33 by 23 cm) rimmed baking sheet, lined with parchment paper 1 Preheat the oven to 190°C/375°F/Gas 5. 2 Whisk together the chickpea flour, nutritional yeast, baking powder, garlic powder and salt in a…

Serves: 3-4 These easy mousses are a great option for dessert; perfect for making in advance and chilling until time to eat. • 400ml (13.5 fl oz) tin coconut milk• 15 Medjool dates, pitted• 100ml (3.3 fl oz) cold water• 100g (3.5 oz) Moo Free Chocolate Baking Drops• 2 tbsp cocoa powder• Moo Free Original Bar, for decorating• Mint leaves, for garnish 1 Chill the coconut milk in fridge for at least three hours, then remove and drain off excess water. 2 Place the chilled coconut milk, dates and water into blender, and blend until smooth. 3 Melt the Moo Free Chocolate Baking Drops in a bowl over a saucepan of boiling water, then add to blended mixture along with cocoa powder. 4 Divide the mixture between jars or glasses…

Makes: 8 Thick and sticky raw cookie dough bars, studded with chocolate chips and crunchy roasted pistachios, and topped with a layer of creamy chocolate. These cookie dough bars are naturally sweetened with dates and packed with oats – a vegan, gluten-free and easy no-bake recipe. • 200g (7oz) pitted dates (Medjool or dried)• 55g (1.9 oz) almond butter• 4 tbsp maple syrup• 1 tsp vanilla essence• 1 pinch of salt• 200g (7oz) oat flour• 50g (1.7 oz) vegan chocolate chips• 50g (1.7 oz) pistachios For the topping: • 100g (3.5 oz) chocolate (chips or bar, broken up)• 1 tbsp coconut oil• 55g (1.9 oz) pistachios (chopped) 1 Add the pitted dates to a bowl and cover in boiling water. Allow to soften for 10 minutes before draining and adding…

Makes: 8 Impress with these simple yet beautiful chocolate cakes. The blackcurrant jam in the ganache gives them a delicious hint of fruitiness. For the base: • 200g (7oz) pitted dates• 140g (4.9 oz) hazelnuts• 1 tsp sea salt flakes For the chocolate-coconut ganache: • 250ml (8.7 fl oz) coconut milk• 150g (5.2 oz) blackcurrant jam• 300g (10.5 oz) dark chocolate (about 70% cocoa solids), chopped• 75g (2.6 oz) coconut oil For the topping: • 75g (2.6 oz) granulated sugar• 100g (3.5 oz) almonds• Red sorrel leaves You will also need: • A large muffin mould 1 Preheat the oven to 180°C/350°F/Gas 4. 2 For the base, blend the dates, hazelnuts and salt into a rough mixture and divide it equally between the 8 moulds, pressing it in firmly. Bake…

Loaded Sweet Potato Fries Board Serves: 6 (Fills a 20-inch (50 cm) round board) Make your favourite restaurant appetizer at home with the Loaded Sweet Potato Fries Board. Sweet potato waffle fries in particular, with their wide and flat shape, are the best type of fries for eating with toppings. Keep it simple with ketchup or load up your pile of fries with savoury sauces and veggies. The combination of Vegan Cheese Sauce and Cincinnati-Style Vegan Chili is sure to be popular, so consider making more than you think is necessary. • 1 batch Vegan Cheese Sauce (see recipe)• 500g (17.6 oz) Cincinnati-Style Vegan Chili (see recipe) or 1 can vegan chili, warmed• 120g (4.2 oz) ketchup• 1 bunch spring onions (scallions), thinly sliced• 150g (5.2 oz) sweetcorn, warmed• 1…

Makes: 8-10 skewers Not just for the barbecue, these veggie kebab skewers are rainbow-bright and nutrient-dense, whilst packing a real flavour punch. • 2 courgettes• 1 red onion• 5 radishes• 1 red and 1 yellow pepper• 20 cherry tomatoes• 20 mushrooms• Olive oil, to drizzle 1 Lightly peel the courgettes, remove the stems, and cut into thick discs. Peel the onion, and cut into chunks. Wash, top and tail, and halve the radishes. 2 De-stem and deseed the peppers, and cut into large chunks. Wash the tomatoes. Brush the mushrooms down with kitchen paper, then slice in half. 3 Arrange the vegetables on the skewers, making sure you have some of each kind per skewer, and varying the order. Brush or drizzle with olive oil, then cook on the barbecue,…

Makes: 10 cups (500 g) • 4 tbsp (60 ml) melted coconut oil, divided• 100g (3.5 oz) popcorn kernels• 2 tbsp (8g) nutritional yeast• 1 tbsp (4g) finely chopped fresh dill• ¼ tsp garlic powder• ½ tsp salt 1 Pour 1 tablespoon (15 ml) of the melted coconut oil into a large stockpot with a tight-fitting lid. Add 3 popcorn kernels, put the lid on the pot, and place over low heat. 2 Once all 3 popcorn kernels have popped, pour the remaining popcorn kernels into the pot and replace the lid. Pop the popcorn for about 3 minutes, shaking the pot frequently to prevent the kernels from burning. 3 When the popping slows down, turn off the heat and uncover the popcorn. Drizzle with the remaining 3 tablespoons (45ml)…

Serves: 4-6 This warming Korean stew is perfect for a cold, rainy night. It traditionally includes pork belly or seafood, but you won’t miss it in this vegan version. Depth of flavour comes from the umami in the fermented ingredients (kimchi and gochujang), as well as the mushrooms. Traditionally, this is cooked in a stone pot, but any heavy pot (such as a Dutch oven) will work well. • 1 tbsp neutral oil (such as canola)• 6 garlic cloves, smashed• 150g (5.3 oz) chopped kimchi• 950ml (1.6 pints) low-sodium vegetable stock• 1½ tbsp gochujang (Korean hot pepper paste)• 400g (14oz) silken tofu, sliced into 10 slabs• 110g (4oz) enoki of bunapi mushrooms (1 standard package); or any sliced mushrooms• 6 spring onions (scallions), white and light green parts, sliced• Steamed…

Following rumours on social media, chocolate giant Nestlé (nestle.co.uk) has confirmed its plans to release KitKat V, a brand new vegan chocolate bar. The company says that it will feature crisp wafer fingers covered with smooth chocolate blended with plant-based ingredients. Louise Barrett, Head of the Nestlé Confectionery Product Technology Centre in York, said: “Taste was a priority when developing the plant-based chocolate for our new vegan KitKat. We used our expertise in ingredients, together with a test and learn approach, to create a delicious vegan choice for KitKat fans.” The company is yet to confirm exactly when the new bar will be launched, except to say that it will hit stores later this year.…

A warming and fragrant spice that can be used in both sweet and savoury cooking, nutmeg is the seed of an evergreen tree called Myristica fragrans. The tree, native to Indonesia, is also the source of mace, another spice used in cooking. While nutmeg comes from the seed, mace is sourced from the outer filament that covers the seed. Nutmeg can be bought as a whole seed or ground, and both varieties are commonly available in supermarkets. It has a strong flavour that is nutty and slightly sweet, and is best used in small amounts so as not to overpower your dish. It’s often used to flavour rice pudding, and in winter drinks. In Indonesian cuisine, it is often used in spicy soups and gravies.…

Can I get all the nutrients I need during pregnancy on a vegan diet? It’s great that you are looking at diet to nourish yourself and your baby. A vegan diet may not provide all the nutrients necessary for human health, and so other nutrients may be below optimum levels especially when supporting a developing foetus. These include iron, omega-3, choline, Vitamin D, Vitamin K, Vitamin B12, iodine and calcium. Iron is a mineral and essential during pregnancy as the body needs this to make more blood, to supply oxygen to the baby to support your baby’s developing brain. Consuming sufficient amounts of omega-3 fatty acids is critical because they support the building blocks of the foetal brain and retina. Meanwhile choline (found in e.g. kale, broccoli) intake during pregnancy…

Makes: around 20 This classic vegan treat is super easy to make and tastes amazing. Falafel makes a great lunch packed into pitta breads with your favourite salad. • 100g (3.5 oz) dried chickpeas (you will cook these until they are nearly cooked)• 1 can cooked chickpeas (drained weight 240g/8.4oz)• 1 large onion, roughly chopped• 3 spring onions, roughly chopped• 5 garlic cloves• 1 red and 2 green chillies (or all red or all green!), roughly chopped• 2½ tsp ground coriander• 2½ tsp ground cumin• 3 tsp sweet paprika• 3 pinches bicarbonate of soda• 5 tbsp sesame seeds• Big handful fresh coriander, roughly chopped, stalks and all• 1 tsp salt• ½ tsp ground black pepper• Juice of 2 lemons• 100g (3.5 oz) gram flour For the dressing: • 3 tbsp…

Top Tip choose: A simple-to-make vegan version of one of our favourite desserts, with an indulgent Easter spin! The Mummy Meagz eggs and toppings are available to buy from mummymeagz.co.uk For the egg and cheesecake mixture: • One Mummy Meagz Orange Choccie Easter Egg• 200g (7.7 oz) vegan chocolate• 500g (17.6 oz) dairy-free cream cheese• 100g (3.5 oz) cocoa powder• 100g (3.5 oz) icing sugar For the toppings: • Mummy Meagz Sunnycomb Bar – for a crunchy honeycomb topping• Mummy Meagz Chuckie Eggs• Vegan chocolate buttons (we used Mummy Meagz’ Choccie Buttons)• Handful of vegan marshmallows• Vegan chocolate sauce (ready-made, or melt down a bar of vegan chocolate to use) 1 Use a hot knife to divide the Mummy Meagz Orange Choccie Egg vertically into two long halves. 2 Break…

Makes: 8 Getting bored with banana bread? Try these s’mores-inspired cookies using vegan marshmallows and dark chocolate. Perfect for an Easter weekend treat. • 240g (8.4 oz) plain flour• 1 tsp baking powder• Pinch of salt• 115g (4oz) melted vegan butter• 150g (5.3 oz) light brown sugar• 115g (4oz) cup caster sugar• 1 tsp vanilla extract• 2 vegan eggs (We used Orgran egg replacement)• 10 vegan marshmallows, chopped into quarters (or a handful of mini marshmallows)• ½ a bar of vegan dark chocolate, chopped into small chunks 1 Preheat the oven to 180°C/355°F/Gas 4 and line two baking trays with parchment paper. 2 In a stand mixer/large bowl, sieve the flour and add the baking powder and salt. Mix to combine. 3 Pour the butter out into a medium-sized bowl.…

worth £500! Our Remedy are the first and only UK brand offering sustainably packaged ingestible CBD blends for periods, sleep and anxiety, helping you to rebalance and have a happier period, while still staying planet-friendly. The wellness hamper prize includes their award-winning Moon Swings blend which combines broad-spectrum CBD with peppermint and clary sage to soothe mood swings, cramps and bloating, and support balanced hormones. Also featured is their new Pretty Peaceful oil, a blend of CBD, geranium, lavender and sweet orange created to provide a natural remedy for sleep and anxiety. Both oils are ingestible and can be dropped directly under the tongue or into hot drinks or smoothies. The brand recommend starting with half a pipette daily and waiting 1-2 weeks for the CBD to gradually build up…

Serves: 2 Like all legumes, chickpeas are true protein bombs: 100g chickpeas have 20g protein and the essential amino acids lysine and threonine, which our body cannot produce on its own. • Sea salt• 100g (3.5 oz) green beans• 3 spring onions (scallions)• 50g (1.7 oz) walnuts• 200g (7oz) drained, rinsed canned chickpeas• 100g (3.5 oz) watercress For the dressing: • 60ml (2 fl oz) avocado oil• 2 tbsp balsamic vinegar• 1 tsp ground cumin• 1 garlic clove• Fresh ground black pepper 1 Bring a pot of salted water to a boil and blanch the green beans until bright green and tender-crisp, about 3 to 5 minutes. Drain, then plunge immediately into an ice-water bath to stop the cooking. Drain and set aside. 2 Thinly slice the spring onions. Coarsely…

These fritters make a delicious brunch option; serve with spinach and relish or chutney to finish them off. • 100g (3.5 oz) chickpea flour• 350ml (11.8 fl oz) water• 2 spring onions, chopped• 1 small courgette, grated• 75g (2.6 oz) cooked peas• 50g (1.7 oz) Bute Island Red Leicester Sheese, grated• Salt and black pepper• Fresh chopped parsley• Oil for frying To serve: • Spinach• Balsamic vinegar• Tomato relish or chutney 1 Mix together the chickpea flour and water and whisk very well so there’s no lumps – or blend for guaranteed smoothness. 2 Add in the spring onions, grated courgette, peas, Sheese, seasoning and chopped parsley. Mix everything together well. 3 Use either one larger non-stick pan or a small individual one and add 2 tablespoons of the batter…

• 150g raw cashews• 120ml cold water 1 Blend the cashew with the water until smooth. For a really smooth cream, you will get better results if you soak the cashews in water for 15 minutes first. For a thinner cream, add more water. It will still be slightly granular unless you have an extremely powerful food processor – notice this and appreciate its natural texture as you eat it. MINDFUL TIP The warmth and bite of the peaches contrast beautifully with the chill and smoothness of the cashew cream yoghurt. Notice the softness of the skin as you halve the peaches, and how the flesh has softened on cooking. • Recipe from Nomaste by Miranda Moore is published by Summersdale Publishers, priced £14.99…

Serves: 2 This sweet pink cherry and apple smoothie is the perfect morning pick me up, to inject some vital vitamins into your day! • 100g (3.5 oz) cherries• 1 large apple• 200ml (6.7 fl oz) oat milk• 1 tsp cinnamon• 100ml (3.3 fl oz) apple juice• 1 tbsp peanut butter• 2 tbsp oats 1 Remove the pips from the cherries and cut the apple into quarters. Remove the core of the apple wedges. 2 Place all the ingredients in a blender and blitz until smooth. Tip into a glass and enjoy. • Recipe courtesy of Love Fresh Cherries and Elena Silcock…

Serves: 2 Luscious and creamy, this chocolate pudding is the perfect midweek treat. Don’t be put off by the sweet potato, it just makes it even creamier. • ½ sweet potato• 1 tbsp chia seeds• 1 tbsp almond butter• 4 Medjool dates, pitted• 3 tbsp raw cacao powder• 75ml (2.5 fl oz) almond milk• Shredded coconut• Pomegranate seeds 1 Fill a small pot with water and boil the sweet potato for 20 minutes. 2 Transfer the sweet potato to a blender along with the chia seeds, almond butter, dates, cacao powder, and almond milk and blend until smooth. 3 Divide the pudding between two bowls, top with the coconut and pomegranate seeds, and serve. • Recipe from Vegan Intermittent Fasting by Dr Petra Bracht and Mira Flatt (Murdoch Books, £16.99).…

Makes: 16 With caramel and chocolate, these brownies are sweet, decadent and delicious! For the Maple Caramel: • 100ml (3.3 fl oz) pure Canadian maple syrup (preferably amber syrup for its rich taste)• 50g (1.7 oz) tahini (or nut butter of your choice)• 60g (2.1 oz) vegan butter• A pinch of salt For the brownie batter: • 120ml (4 fl oz) aquafaba (chickpea liquid)• ¼ tsp cream of tartar (optional)• 220g (7.7 oz) caster sugar• 150g (5.2 oz) cooking chocolate (70%)• 100g (3.5 oz) vegan butter• 100ml (3.3 fl oz) water• 100g (3.5 oz) plain white flour• 70g (2.4 oz) ground almonds• 50g (1.7 oz) unsweetened cocoa powder• 30g (1oz) cornflour• ¼ tsp bicarbonate of soda• ¼ tsp fine table salt• Flaky salt, to sprinkle (optional) 1 To make the…

Makes: 2½ cups (600 ml) • 70g (2.4 oz) raw cashews• 110g (3.8 oz) peeled and roughly chopped gold potato• 60g (2.1 oz) peeled and roughly chopped carrot• 80g (2.8 oz) roughly chopped yellow onion• 360ml (12 fl oz) water• 2 tsp miso paste• ½ tsp Dijon mustard• 1 tbsp (15ml) lemon juice• ½ tsp paprika• 2 tbsp (12g) nutritional yeast• 1 tbsp (8g) tapioca starch• 1 tsp salt 1 Combine the cashews, potato, carrot, and onion in a medium saucepan. Pour the water over the ingredients and bring to a boil over medium heat. 2 Cover, reduce the heat to low, and simmer for 12 minutes, until the veggies are very tender when pricked with a fork. Remove from the heat and leave the cover on the saucepan for…

Makes: 1 cup (240 ml) • 60ml (2 fl oz) balsamic vinegar• 180ml (6 fl oz) olive oil• 1 tbsp (15ml) maple syrup• ¼ tsp salt• Several twists of black pepper 1 Combine the balsamic vinegar, olive oil, maple syrup, salt, and black pepper in a mason jar and secure the lid. 2 Shake the jar vigorously to emulsify the oil and vinegar. Taste the vinaigrette and adjust for sweetness and salt, if desired. 3 Store the dressing in the jar so it’s easy to shake it up again when you’re ready to serve. • Recipe from Vegan Boards by Kate Kasbee, £18.99 Harvard Common Press…

Following the popularity of the first Madras Café Cookbook, Action Village India has released another book, with 70 brand new recipes. Over the years, Madras Café has become a well-loved feature of the WOMAD Festival, an international celebration of music, arts and dance that takes place in Wiltshire. Starting in 1992 as a chai stall, it now offers freshly cooked Indian vegetarian food to 4000 people over four days. You can buy the Madras Café Cookbooks on the online Action Village India website: actionvillageindia.org.uk…

A partnership between Beyond Meat (beyondmeat.com) and fast food giant McDonald’s has been confirmed. The three-year deal will see Beyond Meat established as the preferred supplier for McDonald’s McPlant patty, a new burger being tested in selected countries. As part of the partnership, there is also scope for the development of other plant-based menu items, such as alternatives for chicken, pork and egg. Ethan Brown, Beyond Meat Founder and CEO, commented: “We are proud to enter into this strategic global agreement with McDonald’s, an exciting milestone for Beyond Meat, and look forward to serving McDonald’s as they bring expanded choices to menus globally. We will combine the power of Beyond Meat’s rapid and relentless approach to innovation with the strength of McDonald’s global brand to introduce craveable, new plant-based menu…

The new spring menu at high street favourites Costa Coffee includes a collaboration with BOSH! – the Ultimate Chocolate Slice. With a chocolate tiffin base, and chocolate, fudge and cookie piece topping, it’s a sweet snack that is a welcome addition to the menu at Costa. It’s also been given The Vegan Society stamp of approval. Also on the menu and suitable for vegans is the Vegan Hopping Bunny Gingerbread, perfectly themed for Easter season and sure to be a hit with gingerbread fans young and old. A Costa spokesperson said: “With Spring being a time to try something new, there is no better time to introduce a selection of new seasonal additions to our menu. We’re excited to partner with BOSH! and expand our vegan range, as well as…

Mummy Meagz Orange Choccie Egg with Orange Choccie Bar This smooth chocolate egg and bar is the perfect Easter gift. The ultimate flavour combination for chocolate lovers, it contains the citrusy flavour of orange with smooth dark chocolate, replicating one of the nation’s favourite treats! £6.99, mummymeagz.co.uk Supertreats Carob Chocolate Bars Silky smooth and deliciously creamy, these melt-in-mouth bars are an amazing healthier alternative to chocolate. Made from carob, they’re caffeine-free, refined-sugar free, and come in two flavours: Silky Smooth Mylk and Almond Hazelnut Crunch. £5 (for two bars), supertreats.co.uk Melt Strawberry Easter Egg A fun and original design makes this a super special Easter treat! It looks and tastes like wild strawberries dipped in dark chocolate, with the green tip made using passionfruit chocolate. £29.99, meltchocolates.com Ombar Super Choc…

Makes: 6 Pimp up your hot cross buns this year with some dark chocolate. If you can’t add in extra chocolate at Easter, when can you? • 150ml (5 fl oz) plant-based milk• 7g (0.2 oz) fast-action yeast• 3 tbsp coconut sugar• 225g (8oz) plain flour• 1 tsp cinnamon• ½ tsp mixed spice• A pinch of salt• 4 tbsp vegan butter or margarine, melted• 60g (2oz) + 30g (1oz) chopped dark chocolate 1 Warm the milk until just slightly warm but not so hot to kill off the yeast. Pour into a mixing bowl and stir in the yeast and sugar. Leave for 10 minutes. 2 In a second bowl, stir together the flour, cinnamon, mixed spice and salt. 3 Pour the yeast mixture over the flour with the melted…

Makes: 12 scones Kids love to bake, and scones are fun, because you can really get in there with your hands. All in all, this is a very satisfying way to spend an afternoon around the fire. • 80g (2.8 oz) unsalted vegan butter, chilled and cut into cubes, plus more for serving• 375g (13.2 oz) self-rising flour, plus more for dusting• 95g (3.3 oz) grated vegan Parmesan or other sharp vegan cheese• 1 tbsp chopped fresh chives• 240ml (8.1 fl oz) stout or other dark beer, plus more as needed 1 Light your fire and let it burn down for about 1 hour, or until you obtain a medium heat. Build a tripod over the top. Lightly dust a Dutch oven with flour. 2 In a large bowl, use…

It is the dressing that makes this salad captivating; it will work wonderfully as a side dish or a starter for any special Easter meal you are planning. • 5 beautiful tomatoes, diced• 1 cucumber, partially peeled, seeded and diced• 1 red onion, peeled and finely diced• 2 carrots peeled and diced• 2 yellow peppers, diced• 30g (1oz) Italian parsley, very roughly chopped For the dressing: • 2 tsp crushed garlic• 1 tsp sea salt• 120g (4.2 oz) vegan Greek yoghurt• 3 tbsp extra virgin olive oil• 1 tbsp Banhoek Chilli Oil + 2 tsp Chilli Oil for garnishing• Juice of 1 lemon• ¼ chilli, seeded and finely shredded• 2 tsp ground cumin• Freshly ground white pepper 1 Put the tomatoes, cucumber, red onion, carrots and yellow pepper into a…

Serves: 1 Fast to make and easy to clean up, this soba bowl is an ideal solo lunch. Simply double or triple the amounts if you’re cooking for more people. If you want to bulk out your bowl with added vegetables, add handfuls of broccoli or cauliflower florets and/or asparagus segments to the boiling water along with the tofu and stir in a little more harissa and miso. • 55g (2oz) dried soba noodles• 85g (3oz) firm organic tofu, cut into ½-inch cubes• 2 tsp harissa, plus more to taste• 1 tsp miso, plus more to taste• Handful each of chopped rocket (arugula), spinach, and coriander (cilantro) with stems• A few drops of toasted sesame oil 1 Bring a large pot of salted water to a boil. Add the noodles…

The potassium content in greens is one of two ways they can improve artery function within minutes of consumption. More than a thousand years ago, for the treatment of hypertension, an ancient Persian medical text advised lifestyle interventions, such as avoiding meat and pastries, and recommended eating spinach. A thousand years later, researchers discovered that a single meal containing spinach could indeed reduce blood pressure, thanks to its nitrate content. All green leafy vegetables are packed with nitrate, which our body can use to create nitric oxide that improves the flexibility and function of our arteries. Research suggests that this may be why eating our greens may be one of the most powerful things we can do to reduce our chronic disease risk. As you can see in my video…

Makes: 6-8 muffins Quick, easy and delicious… these have a lovely crispy exterior and will leave you wanting more. They have a wonderful frangipane or bakewell flavour to them. • 2 tbsp ground flax seed• 80g (2.8 oz) gluten-free flour or buckwheat flour• 100g (3.5 oz) gluten-free oats• 140g (4.9 oz) ground almonds• 1 tsp baking powder• 1 tsp bicarbonate of soda• 150ml (5 fl oz) sunflower oil• 150ml (5 fl oz) maple syrup• 2 tsp vanilla extract• 125g (4.4 oz) strawberries (if using frozen, make sure they are thawed)• 12g (0.4 oz) flaked almonds 1 Preheat oven to 180°C (fan)/200°C/400°F/Gas 6. 2 To make your flax eggs, put the ground flax seed into a bowl, mix with 6 tablespoons of water, and leave to sit while you prepare the…

Serves: 4 Starting your day with this scramble will set you up perfectly for anything life throws at you! It’s packed with veg and you’ll get plenty of protein from the tofu. • 100g (3.5 oz) kale• 1 head broccoli, cut into florets• 1 tbsp vegetable oil• 1 pepper, finely sliced• 6 cherry tomatoes, halved• 280g (10oz) extra firm tofu, crumbled• ¼ tsp turmeric• ½ tsp kala namak• 3 tbsp soya milk 1 Bring a pan of water to the boil and add the kale, cook for 2-3 minutes then remove from the water. Add the broccoli to the boiling water and cook for 3-4 minutes before draining. 2 Next, heat the oil in a frying pan over a medium-high heat. Cook the pepper, cherry tomatoes, kale and broccoli for…

Serves: 4 Part omelette, part savoury crepe, this combines the flavours, bite, and shape of an omelette with the crispy texture of a crepe. Cook longer for a more crepe-like texture, or slightly undercook for a moister, omelette like mouthfeel. For the filling: • 40g (1.4 oz) shiitake mushrooms, cut into strips• 1 jalapeño or poblani chilli pepper, sliced• ½ red onion, thinly sliced• 2 garlic cloves, chopped• Salt and pepper, to taste• 5g (0.1 oz) fresh basil, shredded• 2 tbsp kimchi• 2 tbsp vegan mayo For the batter: • 175ml (6 fl oz) oat milk• 3 tbsp vegan mayo• 2 tsp apple cider vinegar• 105g (3.7 oz) chickpea flour• 2 tsp nutritional yeast• ½ tsp kala namak (Indian black salt) 1 Heat a sauté pan over medium-high heat. Add…

Serves: 2 This easy to prepare vegan porridge is perfect for chilly mornings, with slow-releasing carbohydrates that will keep you going for longer! • Handful cherries, halved• 150g (5.3 oz) porridge oats• 100ml (3.3 fl oz) oat milk• 450ml (15.2 fl oz) water• 2 tbsp maple syrup• Vegan yoghurt and toasted flaked almonds, to serve 1 Heat the oven to 180°C/350°F/Gas 4. Tip the cherries into a roasting tin and cook for 15 mins, until softened. 2 Meanwhile, tip the oats, oat milk and water into a pan. Add a pinch of salt and simmer over a low heat for around 10-15 mins, until all the liquid has been absorbed. 3 Toss the roasted cherries in 1 tbsp of the maple syrup. Tip the porridge into bowls, top with the…

Serves: 8 This tart recipe is so simple and brings smiles to the faces of vegans and non-vegans alike (no one will believe it is a vegan recipe!). For the coconut ice cream: • 1 x 400ml (14 fl oz) can of coconut milk• 1 x 400ml (14 fl oz) can of coconut cream• 100g (3.5 oz) caster (superfine) sugar• 60ml (2 fl oz) maple syrup For the almond pastry shell: • 6 tbsp good olive oil, plus extra for greasing• 200g (7oz) ground almonds• 3 tbsp maple syrup• ¼ tsp sea salt For the chocolate and coffee filling: • 2 tbsp best-quality instant coffee granules• 300g (1.5 oz) 70% dark (bittersweet) chocolate, chopped• 100ml (3.5 fl oz) olive oil For the almond croccante (makes about 400g/14oz): • 200g (7oz)…

A very quick and easy brownie recipe that will satisfy any chocolate cravings you have! • Just Wholefoods Organic Brownie Mix• 200ml (6.7 fl oz) oat milk• 2 tbsp agave syrup (or your favourite type)• 50ml (1.6 fl oz) sunflower oil or 50g (1.7 oz) vegan spread 1 Empty the sachet into a mixing bowl and stir in the oat milk, agave syrup and sunflower oil/vegan spread until smooth. 2 Pour your mixture into a lined brownie/baking tin before baking in a preheated oven (180°C/160°C (fan)/350°F/Gas 4) for 20-25 minutes. 3 Remove from the oven when brownies are firm on top and gooey in the middle and cool for 5 minutes before placing on a wire rack. TOP TIP Stick a knife in the middle, if the mix is sticky…

Recreate the chocolatey peanut caramel taste of a Snickers bar in this delicious vegan cake! For the base: • 200g (7oz) crunchy peanut butter• 50g (1.7 oz) smooth peanut butter• 50g (1.7 oz) icing sugar• 75g (2.6 oz) oats For the caramel: • 250ml (8.4 fl oz) coconut cream• 250g (8.8 oz) dark brown sugar• 1 tsp vanilla extract• Pinch salt For the ganache: • 100ml (3.3 fl oz) coconut cream• 200g (7oz) dark chocolate chips To decorate: • Crushed peanuts• Rose petals (optional) 1 Line an 8-inch square tin with greaseproof paper. The quickest way to do this is to scrunch the paper into a ball, unfold it and shape it into the tin. There’s no need to grease the tin – the paper will simply help you lift…

Serves: 6 • 2 (227g/8oz) blocks tempeh• 1 tbsp (15 ml) olive oil• 160g (5.6 oz) finely chopped yellow onion• 5 cloves garlic, minced• 480ml (16.2 fl oz) vegetable broth• 240ml (8.1 fl oz) tomato sauce• 3 tbsp (45ml) low-sodium soy sauce• 1 tsp vegan Worcestershire sauce• 1 tsp rice vinegar• 30g (1oz) unsweetened cocoa powder• 1 tbsp (8g) ground cinnamon• 2 tbsp (1 g) chili powder• 1 tsp salt• Pinch of cayenne (optional) 1 Slice the tempeh into 1-inch (2.5 cm)-wide strips and arrange in a large skillet. Fill the skillet with ½ inch (1.3 cm) of water and bring to a simmer over medium-low heat. Cover and cook for 10 minutes. 2 Use a slotted spoon to transfer the tempeh to a cutting board. Pat dry with a…

Serves: 3-4 This is a great recipe for sharing as you can simply double up the recipe to the amount of portions you need. Mushrooms are a great source of vitamin D and the only vegan food that can make vitamin D as they contain a specific compound called ergosterol. • 20cm x 30cm pre-rolled puff pastry sheet• 75g (2.6 oz) vegan cheese• Splash of vegan single cream• Handful sliced mushrooms• A few sprigs of thyme 1 Grab some pre-rolled puff pastry and cut it to about 20cm x 30cm. Score a 1cm border and use a fork to prick the puff pastry everywhere except the border. 2 Grate about 75g of the cheese into a bowl using a fine grater, add a splash of cream and mix to create…

Serves: 4 (Fills a 20-inch (50 cm) round board) Let the kids choose a movie while you prep this Family Movie Night Board. Popcorn, the quintessential movie snack, gets a savoury upgrade with dill and nutritional yeast, while sliced apple and vegan chocolate hazelnut spread will satisfy everyone’s sweet tooth. • 1 batch Savoury Dill Popcorn (see recipe)• 240g (8.4 oz) vegan chocolate hazelnut spread• 1 (280g/10oz) container hummus• 227g (8oz) baby carrots• 1 (95g/3.4oz) package rice crackers• Juice of ½ lemon• 2 apples• 1 batch Crispy Spiced Chickpeas (see recipe)• 227g (8oz) red grapes• 227g (8oz) green grapes 1 Transfer the Savoury Dill Popcorn to a large serving bowl and place it on the board. 2 Scoop the vegan chocolate hazelnut spread into a small bowl and place it…

Makes: 1½ cups (300 g) • 1 (420g/15oz) can chickpeas, drained and rinsed• 2 tsp olive oil• ½ tsp salt• 1 tsp paprika (or spice of choice) 1 Preheat the oven to 200°C/400°F/Gas 6) and line a rimmed baking sheet with parchment paper. 2 Spread the chickpeas onto a clean kitchen towel and place another towel on top. Use your hands to gently roll the chickpeas between the towels until they are completely dry. Discard any loose chickpea skins that rub off. 3 Transfer the chickpeas to the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt. Shake the baking sheet to coat the chickpeas and place it in the oven. Roast the chickpeas for 25 minutes, shaking the pan halfway through. 4 Remove the chickpeas…

Serves: 2 Whole squash and fire go hand in hand. An open fire has a higher heat than most electric ovens, which brings out the natural sugars in the butternut squash. If you don’t finish this dish in one sitting (and that’s a big if!), leftovers keep well for a cold salad the next day. • 1 packet (200g/7oz) falafel mix• 1 large (1.3kg/3lb) butternut squash• Fresh rosemary sprigs• Extra-virgin olive oil, for drizzling• Salt• Gravy• Butcher’s string or garden wire 1 Light your fire and let it burn down for about 1 hour, or until you obtain a medium heat. 2 Make your falafel mix according to the packet instructions. 3 Cut the squash lengthwise in half, scoop out the seeds, and stuff both halves with the falafel mix.…

Giveaway worth £200! We have teamed up with premium wine and food supplier GoodEarth, to give you the chance to win a luxury vegan wine and food hamper worth over £200. GoodEarth prides itself on working with wineries and food producers that are eco-responsible and are creating sustainable ways to farm and produce. They are the exclusive supplier of La Cantina Pizzolata, a range of vegan wines certified by The Vegan Society. Hamper includes six bottles of wine, two Dorset Sea Salts, four spice pots, three fruit compotes, plus sauces and spreads. Discover more at goodearthshop.co.uk For 15% off use PLANT15 For your chance to win, visit plantbasedmag/good-earth Closing date 30th April 2021. 1 hamper to be won. UK entry only. Terms and conditions apply.…

How long have you been vegan, and what made you make the change? My journey to veganism was a long one, and it didn’t happen overnight. In my early 20’s I went mostly plant-based, yet still incorporated fish and seafood into my diet. As time progressed, I realised that this too had health and environmental impacts and I decided to make the full transition. What’s your go-to breakfast? It’s always changing! In the winter I love Fried Apple and Almond Butter Oatmeal. In the summer I love my green smoothies. What’s your favourite plant milk? Oat milk! Or, if I have 10 minutes to spare, nothing beats my Creamy Dreamy Almond Milk, which foams beautifully in lattes. What’s your favourite midweek meal? I love something really quick and wholesome. I…