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Meat Free Sausage Casserole via Linda McCartney Foods

19 Jan

It has been snowing here in Edinburgh, so tonight I’m making a veganised version of this hearty feast:


A Vegan Burns Supper (Includes Cock-a-Leekie Soup, Vegan Haggis & Clootie Dumpling)

23 Jan

As I’m Scottish and Burns Night is just a couple of days away (25th Jan) I thought I’d share recipes I’ve penned for our home-made Burns Supper.

Traditionally a Burns Supper is a bit of an offal fest and a fair number of meat eaters prefer a veggie or vegan option to the traditional Scottish Fayre. I created these recipes with that in mind. The meal consists of:

  • Starter: Cock-a-leekie Soup
  • Main: Haggis Neeps & Tatties
  • Dessert: Clootie Dumpling Continue reading

Mexican-style Chili Feast

4 Jan 3 Bean Chili

As it has been far too many weeks since I blogged one of my own recipes I must write up the Mexican inspired feast we enjoyed for dinner this evening, which consisted of:

  • Three Bean Chili
  • Tomato Salsa
  • Home-made Tortilla Chips
  • Veganised Sour Cream

Continue reading

Vegan Souffle

10 Nov

As it’s the Vegan Month of Food I set myself a few ‘veganize’ challenges (with help from friends) and decided to start with Souffle. Given that the main ingredients of souffle are egg, more egg & cream, I had thought it would be impossible to recreate, but after a bit of trial (and a fair few errors) I managed to make a tasty morsel that, at worst, resembles a twice baked souffle, and tastes rather nice.

It’s worth mentioning that I’ve never eaten a real souffle, I was not nearly bourgeois enough as a vegetarian to eat in establishments that serve them or to attempt to make one, as such I’m not the best judge for a taste comparison.

I’d recommend eating this with something cold & creamy, vegan vanilla ice cream would be perfect!

My pictures were taken more than a few minutes after I removed the souffle from the oven, as I had to fish around my handbag for a camera (yes, I’m one of those chicks) so it does look a little on the flat side, I promise it arose more than it shows.

I expect I’ll attempt this recipe a few more times, I’d like to achieve more ‘rise’ in the souffle, so intend to make a number of modifications, I will try to keep this post up dated.

This recipe makes two small – medium (dessert sized) souffles.


  • 50g (vegan) caster sugar
  • 85g non-dairy margarine (I use Pure vegan spread)
  • Egg replacer equivalent to 3 eggs, pre-prepared (I used Ogran “no egg”, you can also use flax/linseed)
  • 125g confectioners sugar
  • 1 & 1/2 tablespoons corn flour
  • 1 & 1/2 tablespoons white flour
  • 1 & 1/2 teaspoon baking powder
  • 1 teaspoon cardamon


  1. Preheat oven to 350ºF
  2. Using a small amount of vegan margarine and some greaseproof parchment line 2 small bowls, dishes or, (ideally) ramekins, then further line with enough caster sugar to cover the sides and bottom of each. Pop these into the fridge until you are ready to use. This step stops the souffle from sticking to the dish.
  3. Mix all remaining ingredients together in a blender, blend until very smooth. Leave for 1-2 minutes then blend some more.
  4. Remove bowls/dishes from the fridge and pour mixture into each (enough to reach the brim of each dish).
  5. Bake in the oven for 25 – 30 minutes.
  6. Allow the bowls to cool slightly but don’t leave too long before eating as you risk the souffle going flat.

Now on to that elusive Vegan Meringue…

“Macaroni Cheese”

8 Nov
Can’t believe I’ve not yet posted during the Vegan Month of Food, bad, bad me!
To make amends here is a fine Vegan Macaroni “Cheese” recipe which we had for dinner tonight. This one involves cashew nuts so is a bit on the fancy side and possibly costs more per portion than anything I’ve posted thus far but fear not the additional expense is worth it.
  • 120g uncooked macaroni
  • 1 cup unsalted cashew nuts
  • 1/3 cup lemon juice
  • 1 cup water
  • salt to taste
  • 1/3 cup ground nut oil
  • 1 small red pepper, chopped & roasted
  • 3 tablespoons nutritional yeast
  • 1 small onion, finely chopped
  • 1/2 teaspoon tumeric
  • 1 teaspoon garlic powder
  • 1 cup bread crumbs
  • 1/2 teaspoon of paprika (optional)


  1. Preheat oven to 350 degrees ºF (175 degrees ºC).
  2. Cook Macaroni in lightly salted boiling water, then transfer to a baking dish.
  3. In a blender mix cashews, lemon juice, water, and salt, then blend in ground nut oil, roasted red pepper, nutritional yeast, garlic powder, chopped onion & tumeric blend until smooth then mix with the macaroni. Sprinkle bread crumbs to cover macaroni, sprinkle paprika if using.
  4. Bake for 25 – 30 minutes, until bread crumbs are lightly browned. Let the dish cool before serving.

If you have a go at this leave a comment to let me know how you get on.

I have an even easier recipe for mac & cheese which is nut free & a little less fancy, though still perfect comfort food.


  • 125g elbow macaroni
  • 4 tablespoons vegan margarine
  • 3 tablespoons corn flour
  • 1 cup unsweetened soymilk
  • 1 tablespoon lemon juice
  • 1 cup vegetable stock
  • 1 cup nutritional yeast flakes
  • 1 teaspoon dry mustard
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 1/4 teaspoon sea salt
  • 1 cup bread crumbs
  • sprinkle of paprika
  1. Preheat oven to 350 degrees ºF (175 degrees ºC).
  2. Cook Macaroni in lightly salted boiling water, then transfer to a baking dish and set aside.
  3. Melt margarine in large saucepan over medium heat, then stir the lemon juice and soymilk and corn flour, mix constantly until the sauce thickens, ensuring corn flour isn’t lumpy and sauce is smooth.
  4. Add veg stock, nutritional yeast, dry mustard, turmeric, onion powder, garlic powder, and soy sauce, keep mixing to Blend until smooth.  Add the sea salt.
  5. Combine the macaroni with the sauce in a medium oven dish. Mix well and cover the top with bread crumbs and paprika.
  6. Bake in the oven for 20 – 25 mins, until breadcrumbs have browned.
  7. Allow to cool slightly before serving.