Monthly Archives: April 2015

Vegan Full English Breakfast

Vegan Full English Breakfast

Everyone loves a good fry up & just because you are vegan it doesn't mean you have to miss out , our Vegan full English Breakfast delivers on every level.

Like the traditional full english you can add or subtract with whatever takes your fancy, you could for example add some lovely thinly sliced tempeh marinated in garlic and soy sauce, the world is your oyster mushroom.

Ingredients Tofu Scrambler

  • 1 block of tofu
  • 1tsp turmeric
  • 1tsp cumin
  • 1/4 tsp garlic powder
  • 1tbs nutritional yeast flakes
  • 2 tbs oil
  • black salt (kala namak)*


  1. remove tofu from packaging and drain for at least 30 mins crumble into something resembling scrambled egg
  2. Throw everything in a pan and combine cook through foe 5 minutes or until hot

*kala namak or black salt is important and is easily available in many asian food shops it has an slightly eggy flavour that works really well of this recipe.

Ingredients Stuffed Mushrooms

  • 4 large flat field mushrooms
  • bread for bread crumbs
  • 2 cloves of garlic
  • 2 spring onions
  • parsley
  • smoked salt (just use sea salt if you don't have smoked)


  1. Remove stalks from mushrooms
  2. Place bread in processor and blitz
  3. Add mushroom stalks, garlic, spring onions, parsley & salt pulse until chopped
  4. Place the mushrooms cup side down in a cast iron pan with a small amount of olive oil cook for 5 minutes or until cooked
  5. Turn over mushrooms and cook for a further 2 minutes
  6. Place stuffing into mushrooms and grill until golden brown

Ingredients potato Rösti

  • potato
  • 2 tbs oil
  • sea salt
  • pepper


  1. Peel and grate potatoes
  2. Place grated potato into a tea towel (clean preferably )
  3. Squeeze out as much of the potato liquid as possible
  4. season with salt and pepper
  5. divide into equal portions and fry on a low to medium flame
  6. Press down to get good contact wit the pan
  7. Turn when golden on the base and cook the other side until coloured to your liking

Serve with fried tomato beans and good sourdough toast. the Vegan Full English Breakfast is a staple in our house.

easy vegan rock cakes

Easy Vegan Rock Cakes

This recipe for easy vegan rock cakes is a trip down memory lane, think back to school cookery lessons, what was one of the first cakes we all made, yup rock cakes.

These really are easy vegan rock cakes, kids will love getting involved with this recipe, and the oldies will love a trip down memory lane, there is something strangely comforting about a good old fashioned rock cake with a cup of tea that just brings back memories of a simpler time, a time before google and twitter, a time before great big fancy cup cakes.

Give these easy vegan rock cakes a try you may just surprise yourself just as we did, these are actually delicious nothing fancy nothing difficult just delicious.

Ingredients: makes between 9 and 12 Rock Cakes

  • 225g self raising flour
  • 1 tsp baking powder
  • 110g margarine
  • 55g caster sugar
  • 150g mixed dried fruit
  • 1tsp ground flax seed
  • 3 tsp water
  • 1 - 3 tbsp soya milk
  • demerara sugar for sprinkling
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • almonds to decorate (optional)

In a bowl cream together the margarine and sugar until lighter in colour and all the sugar is incorporated.

Combine the flax seed and 3 tsp's water, add the flour into the creamed margarine and sugar.

Add the dry fruit, cinnamon, ginger and flax in to the mix, add enough soya milk to bring it all together in to a stiff dough.

On a tray lined with baking parchment divide the dough into cake size portions, we made 9 but you could go to 12 with smaller cakes.

Sprinkle with the Demerara sugar or other sugar of your choice light muscovado for example, finish with some almonds and bake at 350° for 15/20 minutes until they start to colour.

Leave to Cool on a cooling rack and enjoy with your favourite cup of tea, Delicious.

Vegan Strawberry Meringue  Nests

Vegan Strawberry Meringue Nests

This is our first attempt at Vegan Strawberry Meringue Nests using a new idea developed by Goose Wholt he has named his development Aquafaba Aqua is latin for "water" and faba is latin for "bean". more details on this idea can be found at goose's aquafaba page

As I said this is our first attempt and the result was amazing and delicious.  Certainly as a vegan of over 30 years I didn't expect to be making a pavlova on a sunday afternoon in April.


  • 4 oz Liquid from a Can of Chick Peas
  • 3/4 Cup Golden Caster Sugar
  • 1/4 tsp Cream of Tarter
  • Soy too Rice Cream
  • Strawberries

In a mixer whisk the liquid from the chick peas with the cream of tarter until you have stiff peaks, this can take a while, slowly add the sugar.

Pipe into nests on a parchment lined baking tray and bake for 2 hours at a super low oven until dried out completely.

Once cooled top the nests with the soy too cream or vegan cream of your choice add  your favourite soft fruit we used strawberries but raspberries or blueberries would be equally as lovely and enjoy.

We were amazed by how well this worked and we will be developing this idea further, we have so many ideas already, we will of course publish all new recipes here at Vegan Being

There is a face book group dedicated to this idea and you can find it here be sure to check it out

Other ideas are using aquafaba to make vegan mayonnaise vegan chocolate mousse, vegan macaroons, vegan marshmallows vegan soufflé and we are sure the list will go on.

We feel this is just the beginning of the revolution and it is a very exciting time for vegans that love to cook.

tempeh arame pie

Tempeh Arame Pie

This tempeh arame pie recipe is an old favourite which we used to make on a regular basis 20 years ago, we thought we should revisit it here for vegan being.

The original inspiration for vegan beings tempeh & arame pie was a Japanese lady that made and sold them through Seasons whole food  shop in Exeter, they were delicious she also did a lighter tofu version which was equally delicious. I don't remember her name but when she moved away we had to try and recreate this lovely vegan pie.

Ingredients: Makes 1 Large Pie

  • 225g Plain Flour
  • 113g Vegan Block Margarine
  • Water
  • 1 Large Block Tempeh
  • 10g Arame Seaweed (Dried)
  • 2 Large Mushrooms
  • 1 Large Onion
  • 1 Large Carrot
  • 75g Peas (Frozen are Fine)
  • 2 Cloves Garlic
  • Soy Sauce

Make the pastry in your favourite method, we just throw the flour and marge into a food processor and once it has reached the bread crumb stage slowly add water until it comes together in a ball, place in fridge to rest.

Slice the Tempeh into a medium dice, mince garlic and combine with a good splash of soy sauce, leave to marinade.

Soak the arame in cold water, prepare the other veggies and sauté in a large pan until soft.

Finley chop the reconstituted arame, mix the marinated tempeh, veggies and arame together in a bowl.

Roll out 2/3 of the pastry and line a medium sized springform baking tin fill with the tempeh arame pie mix, and cover with the remaining 1/3 of the pastry cut a hole to let out any steam and brush with a little soya milk. Bake in a preheated oven for 40 mins at 425°

Serve tempeh arame pie with chips and salad for dinner or have a slice for lunch with lashings of brown sauce.

Tempeh, arame are both available in whole food stores tempeh is usually frozen and arame is dried you could use Hijiki seaweed instead.

Vegan Millionaire Shortbread

Vegan Millionaire Shortbread

We can't take credit for this vegan millionaire shortbread idea it was relayed to us via a friend that saw the original idea on FB, unfortunately we couldn't track it down so apologies and a big thank you to who ever it was for this great idea.

The majority of millionaire shortbread recipes are not vegan what makes this different is "Biscoff", if you haven't tried it then you are missing a treat, it's basically biscuits in a spread, kind of biscuit flavour peanut butter.

  • 250g Plain Flour
  • 85g Golden Icing Sugar
  • 225g Margarine  (Block)
  • 1 Vanilla pod or Vanilla Extract
  • 1/2 Jar of Biscoff*
  • Plain Chocolate

Cream together the margarine and icing sugar until pale in colour, add vanilla and sieved flour, and mix into a firm dough.

Transfer dough to a baking tray and spread evenly. Bake at 350° until lightly coloured, cool the shortbread base.

Spread the cooled shortbread base with the Biscoff, melt the chocolate in a bowl over some boiling water, pour over the biscoff layer and leave to cool, divide into even pieces and enjoy.

*you can find out more about biscoff here