Recipe: Sun-Dried Tomato Butterbean Pâté

Sun-dried Tomato Butterbean Pate Vegan

Finding vegan fillers for sandwiches and wraps can sometimes be a challenge, so here’s a super-quick recipe for a ‘throw it all in and blitz’ pâté that is lip-smackingly tasty, packed with protein, and keeps well in the fridge to use whenever you need it.

This isn’t just for sandwiches, but also makes a great dinner party starter with crispy toast and green salad, a simple party dip for crisps or crudités, or serve it with crackers in place of a cheeseboard.

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Recipe: Avocado Lime Tarts + Cookbook Giveaway

Avocado Lime Tarts Vegan

Celebrating vegetables loud and proud is a big part of what The Veg Space is all about, so I’m properly excited to be sharing news with you of a new cookbook which is out today.  A blogging friend Kate (great name) writes the fabulous blog Veggie Desserts which is all about putting vegetables into cakes, muffins, biscuits, tarts, brownies, pastries and even ice cream, and also features healthy vegetarian and vegan meals, all full of vegetables, of course.

Veggie Desserts + Cakes by Kate Hackworthy is published by Pavilion Books, RRP £14.99.  The idea behind the book is that veggies bring moisture, natural sweetness and extra nutrients to baking.  Avocados make a Continue reading “Recipe: Avocado Lime Tarts + Cookbook Giveaway”

Recipe: Sticky Sweet Ginger Tofu with Baby Courgettes

Sticky Sweet Ginger Tofu with Baby Courgettes | Vegan & Vegetarian

in collaboration with Cauldron Foods

Until fairly recently I was a tofu-sceptic – loving the stuff in Thai and Japanese restaurants, but often frustrated when cooking it at home and ending up with a soggy, flabby mess.  But I’ve learned a few tricks recently to help get that super-crispy, packed with flavour ‘ultimate’ tofu taste at home and now cook it regularly.

It doesn’t have much of a flavour of its own. but soaks up anything you chuck at it like a sponge, so marinading is a great idea, and pairing it with lots of ginger, garlic, chilli, soy sauce, sesame, coriander and so on makes a huge difference.

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Recipe: Pea & Wasabi Vegan Mayonnaise

Pea & Wasabi Vegan Mayo

In collaboration with Taking the Pea

Oh, the humble green pea – I wonder how many I’ve eaten in my life?  Is it in the ten-thousands or even the hundred-thousands? I have no idea, but I still love them dearly – whether accidentally slathered in ketchup alongside chips and a veggie burger, or straight from the pod whilst no-one is looking in the veg patch.

It was only when I started eating more vegan food and paying attention to things like protein content, fibre and fat that I realised what little green power-houses they are – packed with healthy, plant-based protein, high in fibre and low in calories – in short, the perfect snack for vegans.

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Recipe: 5 Fruity Salad Dressings

Five Fruity Salad Dressings

The very simplest of green leaf salads can be totally transformed by a knock-your-socks-off salad dressing, and I’ve been making the most of all sorts of lovely fresh fruit we’ve had around over the last few weeks to experiment with these brightly-coloured vinaigrettes.

These fruity dressings keep well in the fridge, and are such a lovely gift to take along to a BBQ or summer lunch party – made in under 5 minutes, poured into a sterilised bottle and tied with a pretty label round the neck, they are always really well received.

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Recipe: The Ultimate Vegan Potato Salad

The Ultimate Vegan Potato Salad

BBQ and picnic season has arrived at last, and with my husband (who is a teacher) having broken up for the summer this week, we’ve certainly got the holiday happies around here at the moment.

For me, one of the must-have dishes in any BBQ spread is a really good, creamy potato salad, (usually alongside a crisp green salad with sharp vinaigrette, then lots of marinated, grilled veggies on the BBQ and maybe some good quality vegan sausages in soft, white rolls).

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Recipe: Tropical Sunset Fruit Lollies + OXO Good Grips Fruit Gadget Giveaway RRP over £27!

Tropical Sunset Fruit Lollies | Vegan & Vegetarian

In collaboration with OXO Good Grips

Phew, what a scorcher! I’m not complaining about the beautiful weather, (honest), but some seriously cold after-school snacks are called for at the moment.  Cue these totally tropical sunset fruit lollies…. nothing but pure, unadulterated fruit – pineapple, mango and strawberry with a generous squeeze of lime juice.

Preparing the fruit was a doddle thanks to three handy gadgets making an easy task of hulling, peeling, de-stoning and slicing.

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Recipe: Roasted Tomato & Red Pepper Soup

Roasted Tomato & Red Pepper Soup | Vegan & Vegetarian

We’ve had chickenpox in the house this week, and the spotty boy has been asking for all his favourite comfort foods.  One request was ‘orange tomato soup’ (ie. the tinned stuff), but not being able to get out to the shops we had to improvise and this lusciously creamy soup was born.

This is a saucepan-free soup, and an incredibly easy one to throw together in a hurry.  The ingredients are simply roasted on a baking tray, tipped straight into a blender or food processor with hot stock, and voilà – pour into bowls and serve immediately.  (Of course if you’re making it ahead to serve later a saucepan might be a sensible option to re-heat it, but I’ll leave that one up to you!).

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Recipe: BBQ Black Bean & Jalepeño Burger (Vegan) + OXO Good Grips Giveaway

Vegan BBQ Black Bean & Jalapeno Burger

In collaboration with OXO Good Grips

If you’re dusting off your BBQ in readiness for the next Bank Holiday weekend, you might be looking for some easy veggie and vegan recipes to spice things up a bit.  Here’s a juicy and flavour-packed burger which won’t fall apart on the BBQ, and which you can make and freeze in advance.  What more could you ask for?

I’ve been testing out my new OXO Good Grips Burger Press this week, and this black bean and jalapeño combination has definitely been my favourite.  And it is all the better topped with creamy smashed avocado, alongside all your favourite burger toppings.

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