Vegan cheesecake with confit lemons
Delicately tangy and effortlessly creamy, this vegan cheesecake is made with silken tofu and bright lemons. Topped with syrupy confit…
Crispy fried chicken with gochujang sauce and slaw (VEGAN VERSION)
Korean-Style Fried Chicken Recipe Veganize Recipe Ingredients For the chicken: 4 x 150g/5½oz chicken breasts, no thicker than 1cm/½in4 x…
Vegan pavlova with marmalade, whisky and coconut
This vegan pavlova is a delightful dessert with a crispy meringue base made from aquafaba. It is topped with a…
Vegan bara brith
By Gaz Oakley From Saturday Kitchen Ingredients For the bara brith 450g/1lb mixed dried fruit, (such as sultanas, raisins and candied mixed…
Vegan shepherd’s pie with lemon and garlic Tenderstem broccoli
By Mary McCartney From Saturday Kitchen Ingredients For the base 2 tbsp olive oil 1 leek (about 175g/6oz), trimmed and finely chopped 2 carrots,…
Vegan carbonara
Ideal for a speedy and delicious vegan dinner during the week this is an incredibly simple plant-based twist on the…
Vegan roasted vegetable tart
A simple vegetable tart filled with a medley of thyme-infused roasted Mediterranean vegetables, topped off with vegan salad cheese and…
Vegan crème brûlée
By Philip Khoury From Saturday Kitchen Ingredients 830ml/1½ pints oat or soya milk 200g/13oz caster sugar 1 vanilla pod, split lengthways and seeds scraped…