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"Chorizo"or"Ham" & Tomato Pies

  • Approx 300g/11 oz shortcrust pastry (either use Jus-Roll or follow our pastry method)
  • 3 potatoes diced & parboiled
  • 1 pepper chopped
  • 3 onions chopped
  • 1 tin tomatoes
  • 1 tsp mixed herbs
  • •1 pack of V-Bites ham or quarter of a V-bites gammon roast chopped into cubes or slices 
  • (available from Holland & Barrett)
  • 1 tbsp vegan bouillon 
  • (Tesco Free from range or Holland & Barrett, Marigold do a tub that is labelled vegan)
  • 1 tsp smoked paprika
  1. Fry all the ingredients then add tin of tomatoes. 
  2. Roll pastry and fill into muffin case tin, this should do a dozen or slightly more. 
  3. Place the ingredients into the pastry cases, no need to top the pies with pastry.
  4. Place in a 200°C/gas mark 6 preheated oven for 30-40 minutes.

Pastry method:

  1. Cut 100g/3½ oz of cold vegan margarine (e.g. Pure) into 200g/7 oz plain flour. 
  2. Use fingertips to rub to crumb-like texture.
  3. Add cold water a little at time and bring pastry together gently. 
  4. Avoid mixing too much.
  5. Chill until ready to use.

Nut Roast

  • 1 onion
  • 3 tbsp vegetable oil
  • 2 small tomatoes
  • 30g/1 oz whole-wheat flour 
  • 140ml/5 fl oz water
  • 1 tbsp soy sauce
  • 115g/4 oz hazelnuts
  • 115g/4 oz broken cashew nuts
  • 85g/3 oz wholewheat breadcrumbs (most main brands of bread are vegan, especially Hovis which is labelled vegan)
  • 1 tsp dried mixed herbs
  • 30g/1 oz soya Flour
  1. Chop the onion finely and sauté it in the oil until soft.
  2. Peel and chop the tomatoes and add them to the pan. Cook for 5 minutes.
  3. Stir in the flour and slowly add the water, stirring constantly to avoid lumps. Remove from the heat.
  4. Grind the hazelnuts and add them to the sauce together with all the other ingredients. 
  5. Mix very thoroughly and place in a loaf tin.
  6. Bake in a preheated oven 180°C/gas mark 4 for 45 minutes to 1 hour.

Potato Boulangere

  • 125g/4 oz onions, thinly sliced
  • 1 tbsp vegetable oil
  • 1kg/2 lb potatoes, sliced
  • 300ml/½ pint vegan vegetable stock (Oxo or Knorr available at Tesco or Marigold vegetable bouillon labelled vegan available from Tesco free from section or Holland & Barrett)
  • 25g/ 1 oz vegan margarine, melted (Pure Sunflower or Soya margarine from Holland & Barrett or Tesco or Vitalite)
  • salt & Pepper
  • GARNISH: parsley, chopped
  1. Fry onions in oil until transparent. 
  2. Drain off excess oil. Add sliced potatoes, stock and bring to the boil and season. 
  3. Transfer all ingredients into greased casserole dish.
  4. Cover top layer with neat slices of potato overlapping one another.
  5. Brush top with margarine.
  6. Cook in a preheated oven 180°C/gas mark 4 for 1-1¼ hours until potatoes are brown and tender.
  7. Served garnished with chopped parsley.

Potato, ‘Cheese’ & Onion Pie

  • Approx 300g/11 oz pastry
  • 2 large potatoes – chopped into small cubes
  • 4 onions – chopped
  • 2 tsp vegetable boullion
  • 2 tbsp vegan margarine
  • ½ cup soya milk
  • 1 block Cheezly – chopped into cubes
  1. Roll pastry & line a greased pie dish.
  2. Fry onions. Add potato & fry
  3. Add boullion, margarine, soya milk & Cheezly
  4. Place into pastry & bake in a preheated oven at 175°C/gas mark 3 for 40 minutes.

Pastry method:

  1. Cut 100g/3½ oz of cold vegan margarine (e.g. Pure) into 200g/7 oz plain flour. 
  2. Use fingertips to rub to crumb-like texture.
  3. Add cold water a little at time and bring pastry together gently. 
  4. Avoid mixing too much.
  5. Chill until ready to use.

Quiche Lorraine

  • 300g/11 oz pastry (approx)
  • 400g/14 oz tofu 
  • 1 tbsp vegetable boullion
  • Pinch of salt & pepper
  • ¼ cup soya milk
  • 1 onion - chopped
  • ½ block Cheezly (VBites Foods) – cut into cubes
  • ½ pack Cheatin Ham Slices (VBites Foods)
  1. Roll pastry & lay in greased quiche dish (either use Jus-Roll or see pastry method below).
  2. Blend tofu, boullion, salt & pepper & soya milk to a thick creamy consistency.
  3. Fry onion, chop Cheezly into cubes, slice ‘ham’ & add to mix.
  4. Bake in a pre-heated oven at 175°C/gas mark 3 for 40 minutes.

Suggestion: Try replacing ‘ham’ with tinned spinach.

Pastry method:

  1. Cut 100g/3½ oz of cold vegan margarine (e.g. Pure) into 200g/7 oz plain flour. 
  2. Use fingertips to rub to crumb-like texture.
  3. Add cold water a little at time and bring pastry together gently. 
  4. Avoid mixing too much.
  5. Chill until ready to use.

Yorkshire Puddings

  • 1 cup plain flour
  • 1¼ tsp baking powder
  • Salt & pepper
  • ¼ cup tofu (available from Tesco or Holland & Barrett)
  • At least ¼ cup water
  1. Blend thoroughly. 
  2. Heat oil in muffin tin, 240°C/gas mark 9. 
  3. Prove batter (i.e. leave to sit) for ½ hour. Put hot tin on hob to keep hot. 
  4. Put 1½ tbsp in each tray. Cook for at least 10 minutes.

Apple Polenta Cake (Gluten Free & Sugar Free)

  • 1 litre soya milk
  • 120-200ml/4-7 fl oz Sweet Freedom or another syrup such as agave
  • 1 tbsp grated lemon rind
  • 225g/8 oz polenta
  • 115g/4 oz sultanas
  • 55g/2 oz chopped walnuts
  • 150g/5 oz creamed coconut block (make sure you include some of the fat)
  • 1 apple – slice thinly
  • ½ tsp ground cinnamon
  • 2 tbsp maple syrup or more Sweet Freedom
  1. Cover sultanas in boiling water & set aside. 
  2. Heat milk, creamed coconut, Sweet Freedom & rind, stirring. Bring to boil, then lower heat & stir in polenta. 
  3. Cover & cook over low heat for 10 minutes, stirring occasionally. Add more soya milk or water if too thick. 
  4. Remove from heat. Stir in walnuts & drained sultanas.
  5. Pour into a greased 20cm spring form cake tin. 
  6. Top with apple slices (overlap slices in a circle around the outside of the cake.
  7. Pour syrup over apple and sprinkle with cinnamon. 
  8. Bake in a preheated oven at 175°C/gas mark 4 for 35 minutes until apple has turned golden brown and the cake comes away from sides easily. 
  9. Leave until cool and firm to remove from tin.

Serving suggestion: Serve with soya cream and maple syrup.

Bara Brith

  • 250g/9 oz dried mixed fruit
  • 125g/4½ oz brown or muscovado sugar 
  • 350ml/12 fl oz warm black tea (6 tea bags)
  • 1 tbsp mixed spice
  • 2 tsp cinnamon 
  • 250g/9 oz self-raising flour
  1. In a large bowl soak the fruit and sugar in strained tea and leave 
  2. Next day preheat oven to 170°C/gas mark 3. 
  3. Line a loaf tin with baking parchment. 
  4. Mix the remaining ingredients into the fruit mixture & beat well. 
  5. Pour the mixture into the loaf tin and bake for 1-1½ hours or until a skewer inserted into the middle comes out clean. 

Chocolate Brownies

  • 250g/9 oz plain flour
  • 350g/12 oz Demerara sugar
  • 65g/2½ oz cocoa powder
  • 1 tsp baking powder
  • 200ml/7fl oz water
  • 200ml/7fl oz vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp salt
  1. Stir together the flour, sugar, cocoa powder, baking powder and salt. 
  2. Pour in water, vegetable oil and vanilla; mix until well blended. 
  3. Spread evenly in a 23x33cm baking tin. 
  4. Bake for 25-30 minutes in a preheated oven at 180°C/gas mark 4, until the top is no longer shiny.
  5. Let cool for at least 10 minutes before cutting into squares. 

Suggestions: 

Add your choice of nuts, seeds, chocolate, or dried fruit.
Cook a little longer for a firmer, less gooey brownie.

Chocolate Cake (Sugar Free, made with Xylitol or agave)

  • 60g/2 oz Xylitol or 90ml/3 fl oz agave syrup
  • 4 tsp cocoa powder
  • ½ tsp sea salt
  • 180g/6 oz wholewheat or plain flour or mix of the two
  • ¼ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 60ml/2 fl oz vegetable oil
  • 1 tsp vanilla extract
  • 2 tsp vinegar (cider vinegar if possible)
  • 200ml/8 fl oz cold soya milk

Chocolate Icing (Sugar Free):

  • 2 tbsp Xylitol or 1 tbsp agave syrup 
  • 1 tbsp cocoa
  • 2 tbsp flour
  • 1 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 60ml/2fl oz soya milk
  1. Mix thoroughly the Xylitol (if using agave add this later with the wet ingredients), cocoa, salt, flour, baking powder and bicarbonate of soda in a bowl. 
  2. Add the oil, vanilla extract and vinegar and pour the cold water over the mixture. 
  3. Combine well with a fork but do not beat.
  4. Pour into 2 oiled cake tins (lined if desired) and bake in a preheated oven at 180°C/gas mark 4 for 30 minutes. Take out of the oven and leave to cool on a cooling rack.
  5. Sandwich the two layers and cover the top with chocolate icing, either after about 10 minutes to eat straight away or after cooling and putting in the fridge overnight.

Chocolate Icing (Sugar Free) Method:

  1. Mix thoroughly the Xylitol, cocoa and flour in a bowl. 
  2. Add the vegetable oil, vanilla extract and pour the soya milk over the mixture. 
  3. Combine well with a fork.
  4. The icing is ready to spread over the cake and as sandwich filling if required.

Chocolate Vegan Cheesecake

  • 150g/5½ oz vegan ginger biscuits – crushed
  • 40g/1½ oz vegan margarine – melted
  • 200g/7 oz 75% cocoa dark chocolate – broken into chunks
  • 3 tbsp cornflower
  • 500g/17½ oz plain soya yoghurt
  • 50g/2 oz soft brown sugar
  • 2 tbsp stem ginger syrup (or golden syrup with ginger essence/powdered ginger)
  • 3 tsp instant coffee dissolved in a little hot water (optional)
  1. Mix biscuit crumbs with melted margarine and press evenly into a pie plate.
  2. Slowly melt chocolate in a bowl over a pan of boiling water.
  3. Whisk cornflower into soya yoghurt. Add sugar, melted chocolate, ginger syrup and coffee if using. Mix well.
  4. Pour mixture over biscuit base and spread evenly.
  5. Bake for 35-40 minutes, or until just firm, in a preheated oven at 170°C/gas mark 3.

Spiced Ginger Cake

  • 30g/1 oz brown Sugar
  • 1 tbsp cinnamon
  • 1 tbsp mixed spice 
  • 200g/7 oz crystalised ginger (with syrup they come in or if dried, chopped into small pieces or slightly blended then just covered in hot water and leave to soak  24 hours before adding with resulting syrup)
  • ½ tsp sea salt
  • 180g//6 oz flour (white, brown or a mix of the two)
  • ¼ tsp baking powder
  • ¼ tsp bicarbonate of soda
  • 60ml/2 fl oz vegetable oil
  • 1 tsp vanilla extract
  • 2 tsp cider vinegar
  • 200ml/7 fl oz soya milk or water
  1. Mix the dry ingredients together in a bowl.
  2. Add wet ingredients and mix together with a fork.
  3. Place in a round cake tin and bake in a 180°C/gas mark 4 preheated oven for 30-35mins.

Tiffin

  • 250g/8 oz vegan rich tea biscuits
  • 50g/1½ oz raisins
  • 50g/1½ oz macadamia nuts, chopped
  • 400g/13 oz vegan dark chocolate
  • 100g/3½ oz vegan margarine
  • 4 tbsp golden syrup
  1. Line a loaf/cake tin with clingfilm, covering the base, sides and some over the top at one end
  2. Crumble the biscuits into small pieces into a mixing bowl. Add raisins and nuts and mix. 
  3. Melt the margarine in a saucepan and then add in the syrup. Stir well. Break up the chocolate and add to the melted margarine and syrup mix. Keep stirring this so it doesn’t burn. 
  4. Once all the chocolate has melted, mix into the dry mix. Combine well. Pour all the mix into the prepared tin. Leave overnight in fridge.

Sugar Free or Low Sugar Tiffin:

Replace the raisins with more chopped nuts and the golden syrup with Sweet Freedom or agave syrup. Use sugar free or 85% cocoa chocolate.