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WELCOME
Hey, I'm Tara! A private chef, cookery teacher & recipe developer with an award-winning catering business feeding the UK & beyond. I have over 10 years experience whipping up vegan feasts that I'd love to share with you. I hope you enjoy browsing my recipes & I look forward to feeding you soon! xo
Work With Me
![McMuffins from home🫶🏽🍳🌭☀️ Blowtorching your cheese is optional😂
INGREDIENTS [1 large or 2 standard]
5 vegan sausages
Pinch of dried herbs
Half a teaspoon garlic granules
Half a teaspoon onion granules
—————
4 tablespoons gram flour
150ml cold fizzy water
1 teaspoon kala namak
Salt & pepper
—————
American style vegan cheese
Vegan butter
Ketchup
Toasted muffins
Veg oil
1] Remove outer layer from sausages, add herbs, garlic & onion. Crush with fork. Form into circular patty & fry in a small amount of oil for 6-7 minutes per side
2] Whisk together flour, water, salt & pepper until smooth. Place circular mould onto frying pan & pour batter in. Fry for 5-6 minutes on low heat per side
3] Assemble McMuffin & enjoy!
#veganfood #sunday #mcmuffin #breakfast #brunch #brekky #veganideas #veganrecipes #veganfoodshare #vegano #vegansausage #veganegg #veganbrekky #muffin #breakfastideas #veganfoodshare #sundayvibes #sundaybrunch #meatfree #vgang #veganeats #muffin #savoury #breakfastrecipes #veganbreakfastideas](https://scontent.cdninstagram.com/v/t51.75761-15/491416621_18089680738594056_2687093875611912210_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=101&ccb=1-7&_nc_sid=18de74&_nc_ohc=jLsNC8hhnOsQ7kNvwH75k4d&_nc_oc=AdmMsy0e2PR69ECn5OYTzJQVGXYqkyxanAgfBs1Omw97L3bVAWPoLN0hAOxRTdmW5Y0&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfFwo_i0h-7N1NR1XNXHxOgkfvz5RYcVrsn-2RE4MW7fwg&oe=68145969)
![Thank you for having me @spacegoods @angelasfoster 🫶🏽🍉💧🩷 We love a hydration hour & photobooth😍🚰🤪
[pr invite]
#electrolytes #vegan #veganism #vegano #vegangirl #veganlove #vegans #veganaccount #pr #hydrated #watermelon](https://scontent.cdninstagram.com/v/t51.75761-15/491505357_18089468029594056_7603356061966206510_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=104&ccb=1-7&_nc_sid=18de74&_nc_ohc=auLPUfuPS9sQ7kNvwE52BvL&_nc_oc=AdkaWZGvQoWM012HGREd5UfuoP6Kt0N_GQWt6viGct1xuu17E-nVtfGRd_vserWPtcI&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfE-2rTMVu0KG6znRPoaVRABLBy97uEZDYiVqMObJ0eBiQ&oe=68144577)
![Chocolate fudge brookies
INGREDIENTS [makes 6-8]
150g chocolate plus more for decoration [I use @buttermilk_choccy bars]
160g plain flour
135g soft light brown sugar
120g unsalted vegan butter
100g white sugar
80g unsweetened soya yoghurt
50g cocoa powder
1 tablespoon vanilla extract
1 teaspoon baking soda
Pinch of salt
METHOD
1] Whisk melted butter, vanilla, both sugars & yoghurt
2] Add cocoa, sifted flour, salt, baking soda to a separate bowl & combine
3] Add dry mixture to wet & fold
4] Chop up chocolate
5] Add to cookie dough & combine
6] Chill for 20+ minutes
7] Roll into balls, place onto lined baking tray
8] Bake at 175c for 11-13 minutes
9] Remove from oven, decorate with more choc chunks & leave to cool for at least 30 minutes
10] Serve & enjoy!
#easter #bankholiday #bankholidaybaking #veganbaking #veganfood #veganchoc #chocolate #veganchocolate #dairyfree #cookies #cookies #vegancookies #vegancookie #cookierecipe #veganfoodshare #cookiedough #doublechocolatecookie #chocolates #easteregg #veganeasteregg #easterfood #easterweekend #vegandessert #bakingideas #bakinginspo](https://scontent.cdninstagram.com/v/t51.75761-15/491415062_18089020234594056_2566766629233670996_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=109&ccb=1-7&_nc_sid=18de74&_nc_ohc=b7flvODVYEkQ7kNvwF17wfS&_nc_oc=AdnmbQ6bIDMdQW9egOfkroI2e57bW43yajDomi5eM9RYepOgoLdn_TVScwvYnAKJGEM&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfF_2djicOF5KvhKkLlUQ98RO5N5DsXSfUVFKsSti6Xa3A&oe=68142DDA)
![Easter weekend centrepiece🌷🌼🐰💛 Using @stellarkitchenware ‘s shiiiiiny bakepan😍🪞
FILLING
10 lasagne sheets
235g spring greens
220g leeks
200g grated vegan mozarella
200g shallots
160g courgette
Olive oil
——
RICOTTA
300g firm tofu
150ml unsweetened soy milk
15g chives
3 garlic cloves
1 tablespoon onion granules
1 teaspoon dijon mustard
Half a lemon for juice
Salt & pepper
——
BECHAMEL
700ml unsweetened soy/oat milk
60g unsalted vegan butter
50g plain flour
1 bay leaf
Pinch of ground nutmeg
——
GARNISH
Handful of pine nuts
Extra chives
METHOD
1] Finely chop leeks & shallots
2] Wash greens, layer up & tightly roll together. Cut diagonally with your knife to form thin shreds
3] Sautè together in a drizzle of olive oil for 8-10 minutes
4] Add ricotta ingredients to your blender & blitz until smooth-ish
5] Slice courgette into coins & leave aside
6] Heat milk in pan along with a bay leaf for 5 minutes
7] Melt butter in a small saucepan, adding flour gradually & whisking to create a paste
8] Pour warm milk into the pan & whisk on low heat until a smooth bechamel forms. Remove from heat when thick enough to coat the back of a spoon & stir in a pinch of nutmeg. Extract bay leaf
9] Layer lasagne in this order: ricotta, greens, lasagne, bechamel, cheese, courgettes, repeat. Ensure the last layer is either bechamel or ricotta
10] Decorate with spare lemons & leeks if you wish. Cover & bake at 200c for 30-35 minutes or until pasta is tender [some lasagne sheets vary]
11] Add pine nuts to a dry pan & toast for 1-2 minutes
12] Remove lasagne from oven, garnish with pine nuts & optional chopped chives. Enjoy!
#spring #springtime #springrecipe #lasagne #veganfoodshare #veganeats #stellarkitchenware #veganfoodie #veganeats #greens #springgreens #plantbased #veganlasagne #cheesy #dinner #recipes #dinnertime #dinnerideas #homemade #whitelasagne #easter #easterweekend #bankholidayweekend #bankholiday](https://scontent.cdninstagram.com/v/t51.75761-15/491414532_18088988029594056_5503787951511090812_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=109&ccb=1-7&_nc_sid=18de74&_nc_ohc=sH8M1A91ehkQ7kNvwHcBo27&_nc_oc=AdkLIOxnsYkeVWMFm9waaPsEzo59f1AxA10FLiJ4k3uTMLV9AgfKnwYndM5nk-3SLy0&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfFsQHrFDcYoNSCRdyLM1EJ229EDF_EZQRUf58Gz1pzXiQ&oe=68145167)
![Welcome to @tarasvegantreats 😙🕺🏻🌽🍉🥦🍅🥥🫐🥝🌶️🍠🥭
INGREDIENTS
160g orzo
2 sweet pointed peppers
1 cauliflower head
1 tin butter beans
1 tin chopped tomatoes
1 shallot
1 garlic
1 red chilli [optional]
Olive oil
Sea salt
METHOD
1] Wash cauliflower head & cut into wedges, ensuring core is intact to keep the wedges together
2] Place onto a large olive oiled deep frying pan & sear for 3-4 minutes per side
3] Chop peppers & shallot lengthways in half, trim the head of garlic bulb & place everything onto a baking tray along with cauliflower
4] Drizzle with olive oil & season with salt
5] Roast at 190c for 30 minutes
6] In the meantime, cook pasta according to instructions, drain and rinse
7] Remove veggies from the oven [keep garlic if it needs longer to soften]
8] Transfer to a blender, along with chopped tomatoes & optional chilli, blend until smooth. You could also squeeze garlic in at this stage
9] Pour sauce into your old cauli pan, add pasta & drained butterbeans. Heat for 6-7 minutes on low heat
10] Spoon into pasta bowls, top with roasted cauliflower & spread roasted garlic cloves onto each wedge if you haven’t already used it in your sauce. Enjoy!
#veganfood #veganinspo #veganchef #plantbased #plants #plantbasedfood #plantbasedeats #vegan #veganfoodie #veganfoodshare #vegandinner #veganrecipes #vgang #veganforanimals #veganlove #veganfoodie #veganoptions #vegangirl #plantbasedchef #privatechef #vegancommunity #vegano #vegancomfortfood #veganfortheanimals #veganfriendly](https://scontent.cdninstagram.com/v/t51.75761-15/491511871_18088858762594056_7999195447113806206_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=109&ccb=1-7&_nc_sid=18de74&_nc_ohc=FDrvMkVDyCYQ7kNvwEGtIZC&_nc_oc=AdlmZ8PRd4cOIVRBoPfc1aYNu-Q6C-pxyLXqEXVIhQmaXaE5Sg7Gpv50IwwdiMu2YWk&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfGWJ78gcfmAK7g96WxbAUnyun_Cwo8kKdKn8aN-71qBZQ&oe=6814609F)
![PIZZA PUFF GALORE ✨✨✨✨
INGREDIENTS [makes 4]
200g self raising flour
170g unsweetened soy yoghurt
120g marinara/pasta sauce
50g grated vegan cheese/mozzarella
6-8 green olives
2 teaspoons vegan pesto
Chopped chives
Olive oil to brush
Optional salt & pepper
METHOD
1] Combine sifted flour & yoghurt in a large mixing bowl until a dough ball forms
2] Cut into 4 equal sections and roll into balls [use a floured surface if needed]
3] Roll into circles
4] Dollop each with half a teaspoon of pesto
5] Combine tomato sauce, diced olives, herbs, cheese, salt & pepper in a separate bowl
6] Dollop onto the pesto/centre of the dough circle
7] Bring dough edges together to conceal the filling, pinch together. Don’t worry if you’ve over-filled & some sauce is spilling out
8] Flatten gently with your hand to create the round, dumpling shape. Cook in a hot pan for 6-8 minutes per side
9] Brush with olive oil & enjoy!
#veganfood #hotsnack #quicksnack #veganeats #pizza #veganbread #bread #homemadebread #quickbread #stuffed #veganfoodshare #vegansnack #easyvegan #easysnack #hotsnack #easyrecipe #flatbread #veganpizza #recipes #easyvegan #vegano #recipeideas #snackideas #veganlove #bread #breadrecipes #plantbased](https://scontent.cdninstagram.com/v/t51.75761-15/491263197_18088539109594056_9067975879821453209_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=108&ccb=1-7&_nc_sid=18de74&_nc_ohc=ouK2oLfbhOEQ7kNvwEcfBpf&_nc_oc=AdmRr0_VhLOqH3b5U75q8Dvnkn9-L_sAwX95k1-QVmbTbA0TEyj5FAKFX6gN1mEbqC4&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfFrEacewYJWXa4hMPWClnGvUKtrHBlXpDWPUd2Md4DgfA&oe=68143259)
![Kumquat & ginger SPRITZ🍊🫚🌞
INGREDIENTS [makes 2 drinks]
150g kumquats
3 inch ginger
2 tablespoons sugar
300ml water
1 cinnamon stick
800ml of sparkling water/soda/lemonade
Ice
METHOD
1] Wash, quarter & deseed kumquats
2] Peel & chop ginger
3] Add both to a pan with cinnamon stick, scatter with sugar & caramelise on medium heat for 5-6 minutes
4] Add 300ml water, pop lid on & bubble up for 5 more minutes
5] Transfer to blender jug, remove cinnamon stick & blitz until smooth
6] Strain to separate cordial from pulp
7] Add your choice of soda to dilute & enjoy over ice
#kumquat #kumquats #soda #mocktails #ginger #cordial #sunny #beverage #drinks #sunny #spring #sunshine #privatechef #drinkrecipe #cheflife #vegans #veganchef #fruit #drinks #veganpower #vegancooking #veganism](https://scontent.cdninstagram.com/v/t51.75761-15/488162021_18087614215594056_175963506416289834_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=102&ccb=1-7&_nc_sid=18de74&_nc_ohc=APFFkAjoG6kQ7kNvwFeQXsa&_nc_oc=Adl8PJJCtB0-7u2JgHS1YfZwf5iR67aKOOJJuea5PauN1rVY0i0bUW6LNiPMbSbMaOI&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfEYn2qIv4cfpuEnnPh7kO0k0HLpi5GpAWEd-MBTKen92A&oe=6814500D)
![For the next time you message me asking about that one tofu recipe where I’m wearing the yellow top & it’s raining outside, you know the one? YOU NOW HAVE A GLORIOUSLY SEARCHABLE DATABASE [currently on 40 recipes, punching in more as we speak]🥳🥳🥳🥳👩🏽🍳 www.tarasvegantreats.com 💛💛💛
#veganchef #vegancooking #veganrecipes #veganfoodshare #foodwebsite #veganbusiness #veganchef #vegancooking #vegancommunity #veganlove #homemade #recipes #easyvegan #veganrecipeshare #veganideas #dairyfree #veggie #cooking #veganfoodie #veganoptions #veganuk #vegano](https://scontent.cdninstagram.com/v/t51.75761-15/487674499_18087531040594056_9103397374399064642_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=106&ccb=1-7&_nc_sid=18de74&_nc_ohc=0Yq_s_VHW6oQ7kNvwHzM__V&_nc_oc=AdkHh4vYQbDkLBa7D3H9KWphGoLuz3rbaAyyiMRNnMWtIHi9CC8OlevyCvoFJ_r-7sA&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfH5Oez5h7NUlbnGb9yK0oZle2-B7sedfSh--EzlohjnUg&oe=68146103)
![*****GIVEAWAY CLOSED*****🥳🍫🎁🐰🌷🍪 Win a @buttermilk_choccy hamper delivered to your door in time for Easter by following these steps:
👉🏽 Follow @tarasvegantreats & @buttermilk_choccy
👉🏽’Like’ this reel
👉🏽 Tag a friend in the comments who would devour these cookies!
*giveaway ends 13/04/25
*UK entries only
GOOD LUCK! Now onto the recipe…
INGREDIENTS [makes 6-8]
150g buttermilk chocolate bars plus more for decoration
160g plain flour
135g soft light brown sugar
120g unsalted vegan butter
100g white sugar
80g unsweetened soya yoghurt
50g cocoa powder
1 tablespoon vanilla extract
1 teaspoon baking soda
Pinch of salt
METHOD
1] Whisk melted butter, vanilla, both sugars & yoghurt
2] Add cocoa, sifted flour, salt, baking soda to a separate bowl & combine
3] Add dry mixture to wet & fold
4] Chop up chocolate
5] Add to cookie dough & combine
6] Chill for 20+ minutes
7] Roll into balls, place onto lined baking tray
8] Bake at 175c for 11-13 minutes
9] Remove from oven, decorate with more choc chunks & leave to cool for at least 30 minutes
10] Serve & enjoy!
#vegangiveaway #giveaway #veganfood #veganchoc #chocolate #veganchocolate #dairyfree #chocolategiveaway #cookies #cookies #vegancookies #vegancookie #cookierecipe #veganfoodshare #cookiedough #doublechocolatecookie #chocolates #easteregg #veganeasteregg](https://scontent.cdninstagram.com/v/t51.75761-15/488237657_18087441244594056_7636155225379462329_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=100&ccb=1-7&_nc_sid=18de74&_nc_ohc=_GvocPHLB3IQ7kNvwG4VJFQ&_nc_oc=Adm-FAAP2kGGnDOuL3I5yPKR9PBSa5kXOyCyJvsPknEWzloJGpOqkvcU_JN9lxo8TDg&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfGXwGH9sU2KmPxANhz3z8YEIRmdF9mV_IwovGCyrtEFdw&oe=68145DF4)
![[ad] My Spring Greens Lasagne using @stellarkitchenware 💛🔪🥬🧄 This recipe is all about the layers of creeeaaamy, cheesy plant-based goodness with gorgeous greens you may wonder what to do with otherwise! The Stellar ‘Classic’ frying pan sautès the veggies to jammy perfection, before being layered into the stainless steel bakepan for a final bubble in the oven. Check out the steps below:
FILLING
10 lasagne sheets
235g spring greens
220g leeks
200g grated vegan mozarella
200g shallots
160g courgette
Olive oil
——
RICOTTA
300g firm tofu
150ml unsweetened soy milk
15g chives
3 garlic cloves
1 tablespoon onion granules
1 teaspoon dijon mustard
Half a lemon for juice
Salt & pepper
——
BECHAMEL
700ml unsweetened soy/oat milk
60g unsalted vegan butter
50g plain flour
1 bay leaf
Pinch of ground nutmeg
——
GARNISH
Handful of pine nuts
Extra chives
METHOD
1] Finely chop leeks & shallots
2] Wash greens, layer up & tightly roll together. Cut diagonally with your knife to form thin shreds
3] Sautè together in a drizzle of olive oil for 8-10 minutes
4] Add ricotta ingredients to your blender & blitz until smooth-ish
5] Slice courgette into coins & leave aside
6] Heat milk in pan along with a bay leaf for 5 minutes
7] Melt butter in a small saucepan, adding flour gradually & whisking to create a paste
8] Pour warm milk into the pan & whisk on low heat until a smooth bechamel forms. Remove from heat when thick enough to coat the back of a spoon & stir in a pinch of nutmeg. Extract bay leaf
9] Layer lasagne in this order: ricotta, greens, lasagne, bechamel, cheese, courgettes, repeat. Ensure the last layer is either bechamel or ricotta
10] Decorate with spare lemons & leeks if you wish. Cover & bake at 200c for 30-35 minutes or until pasta is tender [some lasagne sheets vary]
11] Add pine nuts to a dry pan & toast for 1-2 minutes
12] Remove lasagne from oven, garnish with pine nuts & optional chopped chives. Enjoy!
#spring #springtime #springrecipe #lasagne #veganfoodshare #veganeats #stellarkitchenware #veganfoodie #veganeats #greens #springgreens #plantbased #veganlasagne #cheesy #dinner #recipes #dinnertime #dinnerideas #homemade #whitelasagne](https://scontent.cdninstagram.com/v/t51.75761-15/487124934_18087062488594056_1449053461264502424_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=103&ccb=1-7&_nc_sid=18de74&_nc_ohc=fivoqDXtWksQ7kNvwE97UbH&_nc_oc=AdmX0G2kLd0QCz9FVlLRIhMM5Bb1L0Y-h6zZlc4kzR7KNQSv7gx2WZqql8iAbM5Hj1Y&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfH2DyWUGmRdtQ8wsx3r7WDjrlGbKw0zsUb_ckaelStUAg&oe=68144CD9)
![My latest episode of midweek meals celebrates the humble black bean🫶🏽🫘
INGREDIENTS
400ml coconut milk with stock powder [mine was 2 tablespoons]
300g baby plum tomatoes
200g filo sheets
2 tins black beans
2 bell peppers
2 tablespoons harissa paste
2 tablespoons dark soy sauce
1 tablespoon smoked paprika
1 tablespoon ground jeera
1 medium red onion
Bunch of curly leaf parsley
Olive oil
Sea salt
METHOD
1] Finely dice onion & peppers. Sautè in olive oil for 8-10 minutes with whole tomatoes & a sprinkle of salt. As the tomatoes soften, crush them down with your spatula
2] Drain black beans, add to pan mix alongside paprika, soy sauce, jeera, harissa & coconut milk with stock
3] Simmer for 5-6 minutes while chopping parsley
4] Transfer mix to an ovenproof dish if the pan is not suitable
5] Scrunch up pastry sheets & top the veg mix
6] Brush/spray with olive oil & bake for 18-20 minutes at 190c until golden & crunchy
7] Sprinkle with fresh parsley & tuck in!
#midweek #midweekmeals #vegandinner #dinner #dinnerideas #dinnerrecipe #homemade #veganeats #veganideas #meatfreedinners #meatfree #blackbeans #veganfoodshare #veganfood #plantbased #plantbasedprotein #veg #wholefoods #veggie #quickdinner #dinners #veganinspo](https://scontent.cdninstagram.com/v/t51.75761-15/486306390_18086930278594056_6214141853321913870_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=107&ccb=1-7&_nc_sid=18de74&_nc_ohc=c9ntrYNO4c8Q7kNvwEQrn7i&_nc_oc=AdmdT2nhM46flWvQpHQcspMJDl4YGl6Q_HwdC82uk824-vPXR7XnA1wi7DQCHenW-20&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfHecsiqJ_xbLWx1B_UCoOkHTbuXhhjGECYRMUUfkTDywQ&oe=68144B4A)
![Sunday brunch idea for you ✨✨
INGREDIENTS
1 medium sweet potato
280g vegan chorizo or sausages
400g chestnut mushrooms
Flat leaf parsley
Olive oil
Sea salt
Cracked black pepper
Avocado
METHOD
1] Peel sweet potato & use a mandoline to slice thinly
2] Drizzle nonstick frying pan with olive oil & arrange potato rounds to create a layered cake
3] Fry on medium heat for 6-7 minutes with something heavy on top to condense the layers
4] Place plate over the top, flip the pan to reveal the other side. Carefully shuffle back onto the frying pan & cook the other side until it’s tender to prick with a fork
5] In the meantime, sautè chopped mushrooms & crumbled chorizo in a frying pan for 12-15 minutes
6] Assemble potato cake with crushed avocado, chopped parsley, veg mix & salt & pepper
#veganideas #veganmeal #sunday #weekendbrunch #weekend #veganrecipe #sweetpotato #veganeats #vegandinner #veganidea #veganfoodie #vegansausage #chorizo #veganmeat #mockmeat #plantbased #veganism #veggie #sundaymorning #easyvegan #whatveganseat #veganbrunch](https://scontent.cdninstagram.com/v/t51.75761-15/485892461_18086724004594056_1354000275421918169_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=110&ccb=1-7&_nc_sid=18de74&_nc_ohc=iIySNlmEPXkQ7kNvwGVt2ik&_nc_oc=AdnV74MUiT9HTUy1IrMnjLTSDgIkTNRzKtEBRto8K3--cVqEjjxe4_HvSVXLwr9fGIs&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfGhGab7GCYTpkf-WJj7QWDK4bnmKNwmWKoyDkjjpf9qtA&oe=681437CB)
![Swear to god if this one goes viral and the others don’t…
INGREDIENTS
140g extra firm tofu
1 tablespoon tomato puree
1 teaspoon onion granules
1 teaspoon garlic granules
1 teaspoon curry powder
Veg oil
——
Half an avocado
Garlic naan
Sea salt
Rocket
Sauerkraut
Sweet chilli sauce
Pickled onions
METHOD
1] Tear tofu into rough chunks & fry in 2 tablespoons of vegetable oil for 5-6 minutes on high heat
2] Mix together tomato, onion, garlic & curry powder with a dash of water to smoothen
3] Lower heat & add to tofu, stir well to combine for 2-3 minutes
4] Layer naan with crushed avocado, salad elements/anything you enjoy
5] Top with tofu & munch!
#quicklunch #tofu #naan #veganeats #quicksnack #quickdinner #veganfood #veganfoodshare #plantbased #easyvegan #lunchideas #dinnerideas #snack #tofurecipes #easyrecipes #garlicnaan #spices #vegancooking #vegano #veganfood](https://scontent.cdninstagram.com/v/t51.75761-15/485724121_18086512864594056_4158717406689013378_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=108&ccb=1-7&_nc_sid=18de74&_nc_ohc=IprkgDPyqWUQ7kNvwHogKuN&_nc_oc=Adm7fDpScTf5W8mYN4cNugIEGr8hi0SUpDzCfmZR4IHlEYzIHg7Q0raaqp3A6hVWKRs&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfGM6HgoNVhCPvzLlYAywSC--00LwrrTrII_KlQNw92rcw&oe=68143519)
![I wouldn’t usually advise sharing when it comes to jacket spuds but this just works so beautifully as a larger platter so ENJOY✨✨✨🍠🍠🍠
INGREDIENTS
6 small sweet potatoes
230g split green/mung beans
5 garlic cloves
2 inches ginger
1 tablespoon tomato puree
1 tablespoon curry powder
Sea salt
Olive oil
Vegan butter
——
Rainbow chard topping
Spiced nuts topping [let me know if you want the recipe!]
METHOD
1] Wash sweet potatoes, place onto baking tray, coat with olive oil, sprinkle with salt & roast until tender
2] Rinse beans thoroughly & boil in a saucepan with 2.5 times the water. Remove foam as they boil for 20-25 minutes
3] Drain & rinse again
4] Fry minced garlic & ginger with tomato puree & curry powder in the same saucepan for 4-5 minutes before adding beans & stirring well. Cook together for 5 more minutes before removing from heat
5] Plate up potatoes, slice open & add butter to melt
6] Pile on bean mix, followed by shredded chard, mixed nuts & your choice of condiments- enjoy!
#veganfood #midweekmeals #jacketpotato #sweetpotato #moongdal #mungbean #plantbased #veganism #veggie #easyvegan #easydinner #veg #vegplatter #share #sharesize #veganeats #whatveganseat #sweetpotatoes #roastpotatoes #jacketpotatoes #dinnerideas #veganchef #veganoptions](https://scontent.cdninstagram.com/v/t51.75761-15/484643515_18086167852594056_2489322473886468171_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=107&ccb=1-7&_nc_sid=18de74&_nc_ohc=ER2l2TgpTy0Q7kNvwHLa5JZ&_nc_oc=AdmFFNRPQQvhT2nslEYq7IyMDN4d4Li4qw_lsptSv4JiAZkwPb-Q3nXdWGEqpMY7ECo&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfFZCIbh7rrpJ7pYDzCtXb4_kfRXflCMJYwy1YNykbzjYQ&oe=68143F05)
![Thanks for having us @glasshouseretreat 🫶🏽🧖🏽♀️🎂🫧 If you inform them you’re vegan before arrival they’ll create a whole separate meal plan for your stay😍🌱
[pr stay]
#retreat #veganfood #glasshouse #vegandinner #spa #veganfoodshare #acroyoga #veganfoodlovers #retreatcentre #birthday #veganbreakfast #sparetreat #glasshouseretreat](https://scontent.cdninstagram.com/v/t51.75761-15/484164561_18085790590594056_4362235274576933543_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=108&ccb=1-7&_nc_sid=18de74&_nc_ohc=hEZt_EVHuIAQ7kNvwEx9b-D&_nc_oc=AdnGIN0AY2fG2u3K6BROzUfTyj2w_NTQSZyqxlJ9gyI7AcmkMq_gZxunGhW8XzmH-Dw&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfHfZe94zuKWybBDvM7lUJ8AiEOLJy1q3C7rV8VE-62ITg&oe=681434FE)
![The longer you soak your cashews, the smoother your ‘cheese’ will be🌿🧀🥖 The beauty of this recipe is how customisable it is, I’ve used diced olives, sumac- the list goes on!✨
INGREDIENTS
300g cashews
12-15 basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon white miso paste
Sea salt & black pepper
METHOD
1] Soak cashews in hot water for a minimum of 45 minutes, the longer you leave the smoother your cheese will be
2] Drain & blend with remaining ingredients until desired consistency, you may prefer a nutty bite
3] Serve with an optional drizzle of oil, salt & pepper
#veganfood #vegancheese #cashewcheese #veganeats #vegano #basil #creamcheese #vegancheeses #homemadecheese #veganfoodie #whatveganseat #veganprotein #veganfoodshare #plantbasedcheese #plantbased #plantbasefood #veganrecipes #easyrecipes #veganlife #veganideas #quickrecipe #dairyfree #dairyfreecheese](https://scontent.cdninstagram.com/v/t51.75761-15/483526281_18085695316594056_2172935793281491707_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=105&ccb=1-7&_nc_sid=18de74&_nc_ohc=RYblJVl6tuAQ7kNvwHk9P1p&_nc_oc=Adkj1nfPskG8RoPUndXfePSpmJ75a6sGrEzCvaEbnNbIhe_YEmYu3DcAp2oYGfVPAPE&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfHaxEghLYmBG1ARkhAQm7KT172qlf2YQA3I40fWMpGVCA&oe=681435D5)
![How to make VEGAN WHITE CHOCOLATE✨✨✨✨ @tarasvegantreats
INGREDIENTS [Makes 15 small truffles]
200g cocoa butter
200g vegan milk powder [I used coconut]
100g icing sugar
80g blanched hazelnuts
2 tablespoons vanilla extract
METHOD
1] Roast hazelnuts on a baking tray for 8-10 minutes at 160c
2] Chop into fine pieces
3] Melt cocoa butter in a large bowl over a saucepan of boiling water
4] Remove from heat & immediately add sifted icing sugar, milk powder & vanilla. Whisk until smooth
5] Use a blender here if the mixture isn’t completely smooth
6] Pour into your mould & sprinkle hazelnuts within. You can drizzle dark chocolate or add any fillings you like at this stage
7] Place into the fridge or freezer to set
8] Remove from moulds & enjoy!
#veganideas #whitechocolate #veganchocolate #howto #veganoptions #chocolate #homemadechocolate #whitechocolate #dairyfree #coconutmilk #dairyfreechocolate #truffles #choccy #veganism #plantbased #easyvegan #vegano #vegan #veganfoodshare #vegantruffles #veganrecipes #veganchef #veganfoodie #veganbaking #veganfoodie #easyrecipes #chocolatelovers #whitechoc #cocoabutter](https://scontent.cdninstagram.com/v/t51.75761-15/483676956_18085470727594056_8040289436377391157_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=102&ccb=1-7&_nc_sid=18de74&_nc_ohc=zKIdWRZTLBcQ7kNvwGyZV0U&_nc_oc=AdmP6Gc0LQKp863lb0DvmnMn35k32o0-2k-W8DFxCxV-w-ntHVITRqm49sUgh0LhKNo&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfFQb-65-mWrfMRugCAJtgnf9OMb81aoU9Sll22yfROBrQ&oe=68142F3B)
![Dinner is served ✨✨✨
INGREDIENTS [serves 3-4]
6-8 lasagne sheets
400g chopped tomatoes
220g courgette
200g dried green lentils
130g celery
100g leeks
30g flat leaf parsley
4 large garlic cloves
4 tablespoons dark soy sauce
2 tablespoons tomato puree
1 red onion
Olive oil
Optional fresh basil
Optional vegan cheese
METHOD
1] Rinse lentils & bring to boil for 20-25 minutes until tender
2] Chop courgettes, leeks, celery & onion, sautè in a drizzle of olive oil for 12-14 minutes until translucent
3] Add drained cooked lentils, chopped tomatoes, minced garlic, chopped parsley, tomato puree & soy sauce. Stir well to combine
4] Add broken lasagne sheets, 700ml of water & bring to a simmer until pasta is tender. Stir frequently
5] Top with vegan cheese & basil- enjoy!
#veganfood #vegancooking #veganchef #vegandinnerideas #dinnerideas #veganrecipes #lentils #lasagne #pasta #brokenlasagne #dinnerinspo #vegancook #chef #veganeats #whatveganseat #plantbased #vegancheese #veganfoodlovers #veganfoodie #vegans #vegano #plantbasedrecipe #veggie #veggies](https://scontent.cdninstagram.com/v/t51.75761-15/483254307_18085112329594056_5185760695765151790_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=102&ccb=1-7&_nc_sid=18de74&_nc_ohc=v_UvQp73_pQQ7kNvwFcDGP8&_nc_oc=Adn2fJ18vMPl0XQzbVrH0efq6D7VBEK0nLMCKIagAcqesq6xV4GuStMoFSwKb7lPt40&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=50QP7V1L5zC2_eA9egN9XA&oh=00_AfHgPmfxKXelIwDxwFJynze7imYWkDwoxsv46qF4BvcYmA&oe=68145EAA)
@tarasvegantreats
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