Vegan recipes to indulge in
Pampe r yourse lf or e ach o t he r w i t h some go o d ve g an f o o d!
Sometimes life gets so busy that we hardly find time for ourselves. People who dedicate (a part of) their lives to animal rights, veganism and animal rescue tend to have difficulty taking time off, because there’s always so much more to do! Especially for those hard workers (but for anyone really) we made this e-brochure with some of our favourite vegan recipes. There’s something for brunch, an evening meal and of course dessert! So take a look, find those ingredients and get cooking to pamper yourself or someone else! Enjoy :)
Br unch: Apple & blue be r r y cr umble
Ingredients
Method
For the filling: • 3 apples • 1 cup (175 g) (frozen) blueberries • 1/3 cup (50 g) walnuts • 1/4 cup (50 g) sugar • ½ tsp. cinnamon • ½ tbsp. custard powder
Preheat the oven to 180°C.
For the crumbles: • 2/3 cup (160 g) sugar • 2/3 cup (70 g) oats • 1/2 + 1/3 cup (140 g) flour • ½ tsp. cinnamon • ½ tsp. salt • 1/3 cup (60 ml) oil • vegan single cream or custard (optional)
Peel and dice the apples. Mix with the blueberries, walnuts, sugar, cinnamon and custard powder. Combine the remaining ingredients, and mix with a fork into crumbles. Spoon the fruit into a small oven dish, and sprinkle the crumbles on top. Bake for 25 to 35 minutes, until golden brown. Serve with vegan single cream or custard, or eat as is :)
Sn ack or s t arte r: Dann Ingredients Batter: • 2 cups (270 g) flour • 1.5 cup (375 ml) water • 1 tsp paprika • 3 tsp chili powder • 2 tsp black pepper • 2 tsp salt • 1 tsp garlic powder • 2 tsp oregano • 2 tsp sage • 3 tsp liquid smoke (optional)
Coating: • 1 cup (130 g) breadcrumbs • 2/3 cup (95g) flour • 1 tsp paprika • 3 tsp chili powder • 2 tsp black pepper • 2 tsp salt • 1 tsp garlic powder • 2 tsp oregano • 2 tsp sage
• 1 medium or large cauliflower BBQ Sauce (optional)
ny’s c aulif lo we r ‘w ings’ Method Prepare the batter by mixing all batter ingredients together to a thick sticky consistency.
Then roll them in the coating, again making sure they have a good amount on them.
Mix together the ingredients for the coating.
Deep fry* the ‘wings’ at a medium to high temperature until they are crispy, firm, and golden brown. Serve with BBQ sauce, or other sauce.
Cut the cauliflower into chicken-wing sized chunks. Dip the ‘wings’ into the batter, making sure that they are completely coated.
*This also works with shallow frying but make sure you have a lot of oil and turn them often.
Main co urse : Ve ggie s and po t ato ro as t w i t h quick & e asy chick pe a s aus age s Ingredients
Method
For the roast: • 1 small yellow pepper • 1 small red pepper • ½ courgette • 2 portobello mushrooms • 1 red onion • 4 medium sized potatoes • 4 tbsp. oil • 4 sprigs of thyme and rosemary
Preheat the oven to 180°C.
For the sausages: • 1 can chickpeas (aprrox. 1 cup or 250 g) • 2 tbsp. corn flour • 1 tsp. sage • 2 tsp. thyme • salt and pepper • oil for frying
Cut the vegetables and potatoes into large chunks and place them in a medium sized roasting tray or oven dish together with the herbs. Add the oil and coat well, and roast for about 45 minutes. Mix the chickpeas with corn flour and herbs in a food processor. Add salt and pepper to taste. Shape six sausages. Preheat a generous amount of oil until hot, and fry the sausages until golden brown.
De s se rt: Lemon poppyse e d c ake
Ingredients
Method
For the cake: • 1 lemon • 2 cups (250 g) flour • 2 tbsp. (20 g) corn flour • 1.5 tbsp. (16 g) baking powder • 3/4 cup (150 g) sugar • ½ tsp. salt • 1 tbsp. poppyseeds • 1/3 cup + 2 tbsp. (100 ml) sunflower oil • 3/4 cup (200 ml) soya milk • 1 tsp. vanilla extract
Preheat the oven at 180°C and grease a small cake loaf tin.
For the icing: • 1/2 cup (75 g) icing sugar • 1.5 tbsp. soya milk • 1 tsp. vanilla extract
Zest and juice the lemon in a measuring cup. Combine flour, corn flour, baking powder, sugar, salt and poppy seeds in a large bowl. Add the oil, soya milk and vanilla to the lemon juice and zest. Combine the wet and dry ingredients and mix well. Pour the batter into the cake tin and bake it for 35 to 45 minutes. Mix the icing ingredients together and pour over the cake once it’s cooled down.
This brochure is dedicated to Marion Eaton, vegan warrior and friend of all animals.
Fr ie nd animal re scue A beautiful 10 acre site nestled in between the orchards and hopfarms of rural Kent. Established in 1994 with the purchase of a small lamb at a livestock market. Marion Eaton set forth on a path that would see hundreds of animals find refuge from abuse, neglect and suffering under her care, at FRIEND. Today, FRIEND is a working animal sancuary with around 100 farm animals and companion animals. Animals find their way here in all sorts of ways. Some are rescued from places of abuse, some arrive following the death of their guardian. Some dispicable people abandon their animals by throwing them over the fence. No matter how they get here, they are all welcome to live the rest of their lives as naturally as possible with little human interaction. We rely solely on donations from members of the public. Financial donations are spent on food, bedding, essential equipment and veterinary bills. We are a no kill sanctuary, we rehome a small amount of companion animals but most of the animals that live here stay with us until the day they die.
www.friendanimalrescue.org.uk