Tag Archives: vegetarian

Vegan Chicken Wrap Recipe

I was asked by Loving Hut Southgate to come up with some vegan grab-and-go lunch recipes. So I came up with this idea. This vegan chicken wrap recipe makes a tasty lunch! You can fill the wrap with your favourite nutritious vegetables such as lettuce, tomato, cucumber or avocado to get some of your 5 a day!

Vegan Chicken Wrap Recipe

Serves 1

Ingredients

1 Gluten free wrap

1/4 Vegan spicy tofu chicken

3tbsp Vegan mayonnaise

1 Lettuce leaf

1/4 Avocado

1 Medium tomato

Instructions

Firstly make the vegan spicy tofu chicken and vegan mayonnaise.

Now place the wrap on a flat surface. Place a lettuce leaf In the middle of the wrap. Now put down a line of the vegan spicy tofu chicken. Add on the dollops of vegan mayonnaise. Next cut the avocado in half lengthways and cut one quarter into slices. Place the avocado slices on the wrap. Chop the tomato into slices and place on the wrap.

Finally roll up the wrap and cut in half. Enjoy!

Vegan Spicy Tofu Chicken

This vegan spicy tofu chicken recipe is inspired by a trip to Loving Hut Southgate where I was served tasty vegan chicken pieces in rice noodles with stir fried vegetables. Vegan spicy tofu chicken is easy to make and is delicious in a vegan chicken and lettuce wrap or with a meal for dinner.

P1030336r P1030329r

Serves 4

Ingredients

1 block tofu

3tbsp gluten free flour

1tbsp ground flaxseed or gram flour

1tbsp dijon mustard

2tsp cumin

1tsp coriander

1/2tsp sea salt

1/2tsp black pepper

100ml water

1tbsp coconut oil

Instructions

Firstly drain the tofu and place it on a piece of kitchen roll. Place something heavy such as a chopping board on top of the tofu and press down.

Now prepare the batter. Add the flour, ground flaxseed, mustard, cumin, coriander, salt and pepper into a bowl. Mix it together, then create a well in the middle. Slowly add the water and mix in as you go, until the mixture forms a smooth batter.

Break up the pressed tofu into bite sized pieces and add into the batter. Cover the tofu in batter.

Add the oil into a large frying pan on a medium heat. Add in the tofu pieces and fry for 10-15 minutes until the tofu sides are golden brown. Turn over the tofu pieces half way through.

Serve warm and eat immediately.

Vegan Spicy Tofu Chicken

Serving Size: 4

Ingredients

  • 1 block tofu
  • 3tbsp gluten free flour
  • 1tbsp ground flaxseed or gram flour
  • 1tbsp dijon mustard
  • 2tsp cumin
  • 1tsp coriander
  • 1/2tsp sea salt
  • 1/2tsp black pepper
  • 100ml water
  • 1tbsp coconut oil

Instructions

  • Firstly drain the tofu and place it on a piece of kitchen roll. Place something heavy such as a chopping board on top of the tofu and press down.
  • Now prepare the batter. Add the flour, ground flaxseed, mustard, cumin, coriander, salt and pepper into a bowl. Mix it together, then create a well in the middle. Slowly add the water and mix in as you go, until the mixture forms a smooth batter.
  • Break up the pressed tofu into bite sized pieces and add into the batter. Cover the tofu in batter.
  • Add the oil into a large frying pan on a medium heat. Add in the tofu pieces and fry for 10-15 minutes until the tofu sides are golden brown. Turn over the tofu pieces half way through.
  • Serve warm and eat immediately.
  • http://www.katesvegancooking.co.uk/2016/09/04/vegan-spicy-tofu-chicken/

    Vegan Bread

    It is wonderful to make homemade bread with the smell of bread filling the kitchen. And it is more tasty and satisfying knowing that you made it yourself! This yummy vegan bread has a crispy crust and is light and fluffy in the middle. it is delicious sliced and served with your favourite spread. It is gluten free, egg free and dairy free.

    Vegan bread Vegan bread Vegan bread

    Ingredients

    500g Dove’s Farm Gluten Free White Bread Flour

    2tsp Quick yeast

    2tbsp Coconut sugar

    1/2tsp Salt

    1 Flax egg (1tbsp ground flaxseed in 200ml water)

    6tbsp Rapeseed oil

    1tsp Apple cyder vinegar

    400ml Water

    Instructions

    Put the dry ingredients including the flour, yeast, sugar, and salt into a large bowl and mix well with a wooden spoon. Make an indent in the middle of the flour. Now add the wet ingredients including the flax egg, half the rapeseed oil, the apple cyder vinegar and water. Mix until you have a smooth, thick batter. Pour the remaining oil over the dough.

    Oil a 1kg bread tin and tip the dough into the tin. Cover loosely with a sheet of cling film. Leave in a warm place for 1-2 hours until the dough has risen to the top of the tin.

    Preheat the oven to 200C or 180C fan. Bake for 55 minutes.

    Store the vegan bread wrapped in baking paper in a cool, dry place. Eat within a week.

    Vegan Bread

    Vegan Bread

    Ingredients

    • 500g Dove's Farm Gluten Free White Bread Flour
    • 2tsp Quick yeast
    • 2tbsp Coconut sugar
    • 1/2tsp Salt
    • 1 Flax egg (1tbsp ground flaxseed in 200ml water)
    • 6tbsp Rapeseed oil
    • 1tsp Apple cyder vinegar
    • 400ml Water

    Instructions

  • Put the dry ingredients including the flour, yeast, sugar, and salt into a large bowl and mix well with a wooden spoon. Make an indent in the middle of the flour. Now add the wet ingredients including the flax egg, half the rapeseed oil, the apple cyder vinegar and water. Mix until you have a smooth, thick batter. Pour the remaining oil over the dough.
  • Oil a 1kg bread tin and tip the dough into the tin. Cover loosely with a sheet of cling film. Leave in a warm place for 1-2 hours until the dough has risen to the top of the tin.
  • Preheat the oven to 200C or 180C fan. Bake for 55 minutes.
  • Store wrapped in baking paper in a cool, dry place. Eat within a week.
  • http://www.katesvegancooking.co.uk/2016/02/19/vegan-bread/

    Vegan Christmas Dinner

    The Christmas season is upon us, so I thought I would share my vegan christmas dinner recipe which I made last year. It’s so delicious I’m going to make it again this year! This tasty vegan christmas dinner consists of Quinoa Stuffed Portobello Mushrooms & Roasted Root Vegetables with my Raw Chocolate Brownie and Banana & Cashew Ice Cream for dessert!

    Vegan Christmas Dinner Vegan Christmas Dinner Vegan Christmas Dinner P1010135

    Serves 2

    Ingredients

    2 Carrots

    2 Sweet potatoes

    8 Brussels sprouts

    1 Red onion

    2 Garlic cloves

    2tbsp Rapeseed oil

    4 Portobello mushrooms

    100g Quinoa

    50g Walnuts

    1tbsp Thyme

    1/2tsp Himalayan pink crystal salt

    1/2tsp Black pepper

    Instructions

    Preheat the fan oven to 200C.

    Wash the vegetables. Cut the ends off of the carrots and sweet potatoes and slice them lengthways, arranging them in layers in a baking dish. Cut the Brussels sprouts in half and add to the baking dish with the sliced red onion. Place in the peeled garlic cloves cut into quarters. Drizzle over the rapeseed oil.

    Place the baking dish in the hot oven for 30 minutes.

    While the vegetables are cooking, prepare the stuffed portobello mushrooms. Firstly weigh out the quinoa and and place in a pan of hot water. Bring to the boil, then simmer for 12 minutes. When the quinoa has absorbed most of the water, add in the chopped walnuts. Season with the thyme, salt and black pepper and mix in well.

    Cut the stems out of the portobello mushrooms. Now spoon the quinoa mixture into the portobello mushrooms.

    After the 30 minutes, remove the baking dish from the oven and carefully place the 4 stuffed portobello mushrooms on top of the roasted vegetables. Return to the oven for 15 minutes.

    Serve 2 quinoa stuffed portobello mushrooms and half the roasted vegetables per person.

    For dessert, make my Raw Chocolate Brownie and Banana & Cashew Ice Cream

    Vegan Christmas Dinner

    Serving Size: 2

    Vegan Christmas Dinner

    Ingredients

    • 2 Carrots
    • 2 Sweet potatoes
    • 8 Brussels sprouts
    • 1 Red onion
    • 2 Garlic cloves
    • 2tbsp Rapeseed oil
    • 4 Portobello mushrooms
    • 100g Quinoa
    • 50g Walnuts
    • 1tbsp Thyme
    • 1/2tsp Himalayan pink crystal salt
    • 1/2tsp Black pepper

    Instructions

  • Preheat the fan oven to 200C.
  • Wash the vegetables. Cut the ends off of the carrots and sweet potatoes and slice them lengthways, arranging them in layers in a baking dish. Cut the Brussels sprouts in half and add to the baking dish with the sliced red onion. Place in the peeled garlic cloves cut into quarters. Drizzle over the rapeseed oil.
  • Place the baking dish in the hot oven for 30 minutes.
  • While the vegetables are cooking, prepare the stuffed portobello mushrooms. Firstly weigh out the quinoa and and place in a pan of hot water. Bring to the boil, then simmer for 12 minutes. When the quinoa has absorbed most of the water, add in the chopped walnuts. Season with the thyme, salt and black pepper and mix in well.
  • Cut the stems out of the portobello mushrooms. Now spoon the quinoa mixture into the portobello mushrooms.
  • After the 30 minutes, remove the baking dish from the oven and carefully place the 4 stuffed portobello mushrooms on top of the roasted vegetables. Return to the oven for 15 minutes.
  • Serve 2 quinoa stuffed portobello mushrooms and half the roasted vegetables per person
  • http://www.katesvegancooking.co.uk/2015/12/18/vegan-christmas-dinner/

    Vegan Spaghetti Bolognese

    If you are vegetarian or vegan you may miss this Italian inspired favourite, spaghetti bolognese. Now you can enjoy this delicious, protein rich, vegan spaghetti bolognese which is made without meat!

    Vegan Spaghetti Bolognese

    Serves 2

    Ingredients

    1tsp                            Olive oil

    1                                 Red Onion

    2                                 Garlic Cloves

    150g                           White Button Mushrooms

    ¼ tsp                          Pink Crystal Salt

    ¼ tsp                          Black Pepper

    ½ tbsp                        Dried Oregano

    1 500g can                 Passata

    1tbsp                          Tomato Puree

    1 small                        Carrot

    1 400g can                 Red Kidney Beans

    200ml                          Filtered Water

    150g (75g/serving)     Gluten free spaghetti pasta

    Instructions

    Put the olive oil into a large pan. Add the chopped onion and sliced mushrooms and stir. When the onion starts to brown, add in the chopped garlic. Next season with the oregano, salt and pepper and stir to mix in.

    Now pour in the passata and add the tomato puree. Next add in the finely chopped carrot and red kidney beans. Bring to the boil. Simmer on a low heat for 20 minutes stirring regularly. Add in the extra water.

    While the sauce is cooking, add the spaghetti pasta to a large pan of boiling, slightly salted water. Simmer for 10 minutes, stirring occasionally, then drain.

    Serve the sauce in the middle of the spaghetti while still warm. Enjoy!

    Vegan Spaghetti Bolognese

    Serving Size: 2

    Vegan Spaghetti Bolognese

    Ingredients

    • 1tsp Olive oil
    • 1 Red Onion
    • 2 Garlic Cloves
    • 150g White Button Mushrooms
    • ¼ tsp Pink Crystal Salt
    • ¼ tsp Black Pepper
    • ½ tbsp Dried Oregano
    • 1 500g can Passata
    • 1tbsp Tomato Puree
    • 1 small Carrot
    • 1 400g can Red Kidney Beans
    • 200ml Filtered Water
    • 150g (75g/serving) Gluten free spaghetti pasta

    Instructions

  • Put the olive oil into a large pan. Add the chopped onion and sliced mushrooms and stir. When the onion starts to brown, add in the chopped garlic. Next season with the oregano, salt and pepper and stir to mix in.
  • Now pour in the passata and add the tomato puree. Next add in the finely chopped carrot and red kidney beans. Bring to the boil. Simmer on a low heat for 20 minutes stirring regularly. Add in the extra water.
  • While the sauce is cooking, add the spaghetti pasta to a large pan of boiling, slightly salted water. Simmer for 10 minutes, stirring occasionally, then drain.
  • Serve the sauce in the middle of the spaghetti while still warm. Enjoy!
  • http://www.katesvegancooking.co.uk/2015/11/16/vegan-spaghetti-bolognese/

    Pumpkin Curry

    If you are wondering what to do with your pumpkin now Halloween is over, look no further! Dice it up to make a delicious pumpkin curry! This is my first attempt at carving a pumpkin face! He looks more friendly that scary! Looked pretty cool glowing in the dark with a tea light inside on Halloween!

    Pumpkin

    Pumpkin Curry

    Serves 2

    Ingredients

    1tsp                Coconut Oil

    1/2                  Red Onion

    1                     Garlic Clove

    1cm cube        Fresh Ginger Root

    80g                  Mushrooms

    1tsp                 Ground Cumin

    1tsp                 Ground Coriander

    ½ tsp               Ground Turmeric

    1/4tsp              Sea Salt

    1/4tsp              Black Pepper

    1                      Carrot

    1/2                   Medium Pumpkin

    1/4 block          Coconut Cream dissolved in 200ml Hot Water

    300ml               Passata

    300ml               Filtered Water

    65g                  Red Lentils

    75g                  Basmati Rice (per portion)

    Instructions

    Melt the coconut oil in a large saucepan on a medium heat. Chop up the red onion, mushrooms and root ginger and add to the pan. Fry until the onions start to look translucent. Now add in the chopped garlic. Season with the spices and stir to mix.

    Very finely chop the carrot and add to the pan. Dice the pumpkin into cubes and add to the pan.

    Now melt the coconut cream in hot water and add the resulting coconut milk to the pan. Pour in the passata and add in the extra water. Add the lentils. Now bring to the boil. Simmer for 20-30 minutes.

    Next pour around 300ml of water into a small pan. Bring to the boil and add the basmati rice. Simmer for 10 minutes.

    Scoop half the curry sauce onto a plate and serve warm with the rice. Enjoy!

    Pumpkin Curry

    Serving Size: 2

    Pumpkin Curry

    Ingredients

    • 1tsp Coconut Oil
    • 1/2 Red Onion
    • 1 Garlic Clove
    • 1cm cube Fresh Ginger Root
    • 80g Mushrooms
    • 1tsp Ground Cumin
    • 1tsp Ground Coriander
    • ½ tsp Ground Turmeric
    • 1/4tsp Sea Salt
    • 1/4tsp Black Pepper
    • 1 Carrot
    • 1/2 Medium Pumpkin
    • 1/4 block Coconut Cream in 200ml Hot Water
    • 300ml Passata
    • 300ml Filtered Water
    • 65g Red Lentils
    • 75g Basmati Rice (per portion)

    Instructions

  • Melt the coconut oil in a large saucepan on a medium heat. Chop up the red onion, mushrooms and root ginger and add to the pan. Fry until the onions start to look translucent. Now add in the chopped garlic. Season with the spices and stir to mix.
  • Very finely chop the carrot and add to the pan. Dice the pumpkin into cubes and add to the pan.
  • Now melt the coconut cream in hot water and add the resulting coconut milk to the pan. Pour in the passata and add in the extra water. Add the lentils. Now bring to the boil. Simmer for 20-30 minutes.
  • Next pour around 300ml of water into a small pan. Bring to the boil and add the basmati rice. Simmer for 10 minutes.
  • Scoop half the curry sauce onto a plate and serve warm with the rice. Enjoy!
  • http://www.katesvegancooking.co.uk/2015/11/01/pumpkin-curry/

    Vegan Lasagne

    This vegan lasagne reminds me of when I used to eat microwave ready meal lasagne as a student before I became ill. However this lasagne is much more delicious and more healthy for being gluten and dairy free! I used my vegan mozzarella recipe and tripled the amount to create the cheese sauce for the vegan lasagne. You can leave out the tofu mince if you want the lasagne to be soy free.

    Vegan Lasagne Vegan Lasagne

    Serves 4

    Ingredients

    Tomato Sauce

    1tsp        olive oil

    1/2          onion

    3 cloves  garlic

    1 can      passata

    1             carrot

    250g       mushrooms

    2tsp        dried basil

    1/4tsp     sea salt

    1/4tsp     black pepper

    Vegan Cheese Sauce

    90g         cashew nuts

    3tbsp      tapioca starch

    600ml     almond milk

    1tsp        pink himalayan crystal salt

    1/2          lemon squeezed

    2tsp        nutritional yeast (optional)

    Tofu Mince

    1 block    tofu

    Other Ingredients

    1tbsp      olive oil

    12           gluten-free lasagne sheets

    1L           water

    Instructions

    Preheat the oven to 200C or 180C for a fan oven.

    To prepare the tomato sauce, heat the olive oil in a pan over a medium heat. Fry the chopped onion and mushroom until the mushrooms begin to brown. Then add the chopped garlic, salt and pepper and cook for a few minutes. Next add the chopped carrot. Now pour in the passata and stir in the dried basil. Simmer on a low heat while you prepare the other ingredients.

    To make the vegan cheese sauce, add all the ingredients into a blender and blend for 30 seconds. Now pour the mixture into a large pan on a medium heat. The mixture will start to thicken and lumps will appear. Stir continuously. Once the sauce has thickened, turn off the heat.

    Now make the tofu mince. First drain the tofu block. Then place it into a bowl and mash it up with a fork.

    Grease the base of a casserole dish with olive oil.

    Next bring a wide pan of water to the boil. Drop 3 lasagne sheets into the water and spread them out. Boil the sheets for 5 minutes each ensuring all the edges have softened. Place the first 3 lasagne sheets onto the base of the casserole dish, layering the sheets over one and other to fill in the gaps. Repeat with the remaining lasagne sheets.

    Now spoon over a third of the tomato sauce and smooth over using the back of a spoon. Now add a quarter of the vegan cheese sauce on top and smooth over with a spoon. Finally add a third of the tofu mince on top.

    Layer 3 more of the boiled lasagne sheets on top. Add another layer of tomato sauce, vegan cheese sauce and vegan mince..

    Again layer 3 more of the boiled lasagne sheets on top. Add the final layer of tomato sauce. Add another quarter of the vegan cheese sauce. And add the final layer of vegan mince.

    Now layer the final 4 lasagne sheets on top. Pour on the remaining vegan cheese sauce and spread out with a spoon.

    Finally place the dish in the oven and bake for 20 minutes.

    Remove from the oven and slice into 4 portions. Indulge!

    Vegan Lasagne

    Serving Size: 4

    Vegan Lasagne

    Ingredients

      Tomato Sauce
    • 1tsp olive oil
    • 1/2 onion
    • 3 cloves garlic
    • 1 can passata
    • 1 carrot
    • 250g mushrooms
    • 2tsp dried basil
    • 1/4tsp sea salt
    • 1/4tsp black pepper
      Vegan Cheese Sauce
    • 90g cashew nuts
    • 3tbsp tapioca starch
    • 600ml almond milk
    • 1tsp pink himalayan crystal salt
    • 1/2 lemon squeezed
    • 2tsp nutritional yeast (optional)
      Tofu Mince
    • 1 block tofu
      Other Ingredients
    • 1tbsp olive oil
    • 12 gluten-free lasagne sheets
    • 1L water

    Instructions

  • Preheat the oven to 200C or 180C for a fan oven.
  • To prepare the tomato sauce, heat the olive oil in a pan over a medium heat. Fry the chopped onion and mushroom until the mushrooms begin to brown. Then add the chopped garlic, salt and pepper and cook for a few minutes. Next add the chopped carrot. Now pour in the passata and stir in the dried basil. Simmer on a low heat while you prepare the other ingredients.
  • To make the vegan cheese sauce, add all the ingredients into a blender and blend for 30 seconds. Now pour the mixture into a large pan on a medium heat. The mixture will start to thicken and lumps will appear. Stir continuously. Once the sauce has thickened, turn off the heat.
  • Now make the tofu mince. First drain the tofu block. Then place it into a bowl and mash it up with a fork.
  • Grease the base of a casserole dish with olive oil.
  • Next bring a wide pan of water to the boil. Drop 3 lasagne sheets into the water and spread them out. Boil the sheets for 5 minutes each ensuring all the edges have softened. Place the first 3 lasagne sheets onto the base of the casserole dish, layering the sheets over one and other to fill in the gaps. Repeat with the remaining lasagne sheets.
  • Now spoon over a third of the tomato sauce and smooth over using the back of a spoon. Now add a quarter of the vegan cheese sauce on top and smooth over with a spoon. Finally add a third of the tofu mince on top.
  • Layer 3 more of the boiled lasagne sheets on top. Add another layer of tomato sauce, vegan cheese sauce and vegan mince..
  • Again layer 3 more of the boiled lasagne sheets on top. Add the final layer of tomato sauce. Add another quarter of the vegan cheese sauce. And add the final layer of vegan mince.
  • Now layer the final 4 lasagne sheets on top. Pour on the remaining vegan cheese sauce and spread out with a spoon.
  • Finally place the dish in the oven and bake for 20 minutes.
  • Remove from the oven and slice into 4 portions. Indulge!
  • http://www.katesvegancooking.co.uk/2015/10/26/vegan-lasagne/

    Mushy Peas Recipe

    Mushy peas are delicious and easy to make once they have been soaked! They go perfectly with my vegan style fish ‘n’ chips or spicy sweet potato wedges! Peas are a great source of vegan protein!

    Mushy Peas

    Serves 2-4

    Ingredients

    250g                  Dried marrowfat peas

    1tbsp                 Bicarbonate of soda

    850ml + 600ml  Filtered water

    1/4tsp                Sea salt

    1tsp                   Sugar (Optional)

    Instructions

    The day before you plan to eat the mushy peas, dissolve the bicarbonate of soda in 850ml of boiling water. Now put the peas into a large bowl and pour over the water. Leave to soak overnight.

    The next day drain and rinse the mushy peas. Store in a container in the fridge until you plan to cook them.

    Bring to the boil 600ml of water. Add the peas and add salt to taste. Simmer on a medium heat for 30 minutes, stirring occasionally, until the peas are mushy.

    Serve warm with vegan style fish ‘n’ chips! Store leftovers in a container in the fridge.

    Mushy Peas Recipe

    Serving Size: 2-4

    Mushy Peas Recipe

    Ingredients

    • 250g Dried marrowfat peas
    • 1tbsp Bicarbonate of soda
    • 850ml + 600ml Filtered water
    • 1/4tsp Sea salt
    • 1tsp Sugar (Optional)

    Instructions

  • The day before you plan to eat the mushy peas, dissolve the bicarbonate of soda in 850ml of boiling water. Now put the peas into a large bowl and pour over the water. Leave to soak overnight.
  • The next day drain and rinse the mushy peas. Store in a container in the fridge until you plan to cook them.
  • Bring to the boil 600ml of water. Add the peas and add salt to taste. Simmer on a medium heat for 30 minutes, stirring occasionally, until the peas are mushy.
  • Serve warm with vegan style fish 'n' chips! Store leftovers in a container in the fridge.
  • http://www.katesvegancooking.co.uk/2015/10/07/mushy-peas-recipe/

    10 Warming Autumn Recipes

    As the days get colder, it is comforting to have hot, spicy meals to warm us up. Here are 10 warming Autumn recipes to do just that! My favourite meal at the moment is the delicious sweet potato and tomato casserole.

    1. Sweet Potato & Tomato Casserolephpp95HWFAM (2)
    2. Red Lentil DhalphpcllQEIAM
    3. Thai Green CurryphpBOt8LaAM (1)
    4. Golden Root Vegetable Curryphpf3tStsAM
    5. Red Lentil & Kidney Bean CurryphpTil1mTAM
    6. Green Pea & Mung Bean SoupphpfGP311AM
    7. Carrot & Coriander Soupphpt7pw7HAM
    8. KitchariphpbvhVJrAM (1)
    9. Quinoa & Mushroom Risottophp3ePQwBAM
    10. Spicy Sweet Potato Wedgesphp4W3HbiAM

    Gluten Free Vegan Pizza Recipe

    As a vegan, one thing I miss is pizza! I made this tasty gluten free vegan pizza recipe using cashew nuts to make the vegan mozzarella and meaty mushrooms instead of ham. If you don’t want to make the pizza bases you can buy ready made gluten free pizza bases in the shops.

    P1030297r

    P1030308r

    Makes 2 small pizzas

    Pizza Base Ingredients

    300g gluten free white bread flour

    1/2tsp sea salt

    1tsp quick yeast

    1tbsp sugar

    1tbsp ground flaxseed or gram flour + 3tbsp warm water

    2tbsp olive oil

    1tsp vinegar

    200ml warm water

    Topping Ingredients

    1tbsp olive oil

    1/2 red onion

    1/2 red or green pepper

    3 mushrooms

    5 black olives

    1 garlic clove

    1tsp oregano

    1tsp basil

    1/4tsp sea salt

    1/4tsp black pepper

    8tbsp tomato passata

    Vegan Mozzarella Ingredients

    30g cashew nuts

    200ml almond milk

    1tbsp tapioca starch

    1/4tsp salt

    1tsp lemon juice

    1tsp nutritional yeast (optional)

    Instructions

    Soak the cashew nuts in water over night.

    Preheat the fan oven to 200C.

    Firstly to make the pizza dough, put the flour, salt, yeast and sugar into the food processor and mix. Place the flaxseed, water, vinegar and olive oil into a bowl and mix. Add the liquid into the food processor with the motor running until the dough forms a ball.

    Now take out the dough and leave it to rise in a covered bowl in a warm place for 30 minutes.

    Next cut the dough in half and put one half aside. Place the dough on a sheet of baking paper. Roll the dough with a rolling pin to form a 2mm thick pizza base. Place onto a baking tray. Repeat with the other half of the dough.

    Place the pizza base in the bottom of the preheated oven and bake for 10 minutes.

    To make the topping, add the olive oil to a frying pan on a medium heat. Slice the onion, pepper and finely slice the mushrooms. Add to the pan along with the finely chopped garlic. Also season with the salt and pepper and stir in. Fry for 5 minutes until the mushrooms are browned, turning them over once.

    To make the vegan mozzarella, add the soaked cashews, olive oil and water into a blender. Squeeze the juice of half the lemon into the mix. Blend on a low speed for 30 seconds.

    Now spread the passata onto the pizzas using the back of a spoon. Sprinkle on the oregano and basil. Use a teaspoon to drop on splodges of the vegan mozzarella. Also add half the red onion, pepper and mushroom topping onto each pizza. Cut the olives in half and place on the pizza.

    Now bake each pizza in the preheated oven for 15 minutes or until the pizza base is golden and crisp around the edges.

    Finally cut into slices and serve warm.

    Vegan Pizza Recipe

    Yield: 2

    Vegan Pizza Recipe

    Ingredients

      Pizza Base Ingredients
    • 300g gluten free white bread flour
    • 1/2tsp sea salt
    • 1tbsp olive oil
    • 150ml warm water
      Topping Ingredients
    • 1tbsp olive oil
    • 1 red onion
    • 200g Mushrooms
    • 1 garlic clove
    • 1 tsp thyme
    • 1/4tsp sea salt
    • 1/4tsp black pepper
    • 8tbsp tomato passata
    • 20g rocket
      Vegan Mozzarella Ingredients
    • 100g cashew nuts
    • 1tbsp tapioca starch
    • 1tbsp olive oil
    • 6tbsp water
    • 1/2 lemon

    Instructions

  • Soak the cashew nuts in water over night.
  • Preheat the grill to 200C.
  • To make the pizza dough, put the flour, salt and olive oil into the food processor and mix. Add the warm water into the food processor with the motor running until the dough forms a ball.
  • Now take out the dough and put onto a floured surface. Cut in half and put one half aside. Roll half of the dough with a rolling pin to form a 1cm thick pizza base. Place onto a baking tray. Repeat with the other half of the dough.
  • To make the topping, add the olive oil to a frying pan on a medium heat. Slice the onion and mushrooms and add to the pan along with the finely chopped garlic. Season with the thyme, salt and pepper and stir in. Fry until the mushrooms are browned, turning them over once
  • To make the vegan mozzarella, add the soaked cashews, olive oil and water into a blender. Squeeze the juice of half the lemon into the mix. Blend on a low speed for 30 seconds.
  • Now spread the passata onto the pizzas using the back of a spoon. Using a teaspoon drop on splodges of the vegan mozzarella. Add half the mushroom topping onto each pizza.
  • Now bake each pizza under the grill for 15-20 minutes or until the pizza base is crisp around the edges.
  • To serve sprinkle on some rocket leaves and cut into slices.
  • http://www.katesvegancooking.co.uk/2015/09/28/gluten-free-vegan-pizza-recipe/