Vegan Special Egg Fried Rice

Vegan Special Egg Fried Rice

Friday night is here and what better than a takeaway a number 42 special egg fried rice please! This is our vegan version of the  classic special egg fried rice.

Vegan Special Egg Fried Rice is so quick to make, it is quicker to make this then it is to make the trip to the takeaway, it's delicious and because you made it yourself you know there is only the good stuff in there, no msg.

You can use whatever veg you like or whatever is in season, if you like peas put them in, there are no rules when it comes to stir fry's, just dust off the wok and have a go at this one.

Even the non vegans in the house liked it, which is a compliment indeed.


  • 5 Hand full's of Rice
  • 1 small block of tofu
  • 1tsp turmeric
  • 1tsp cumin
  • 1/2 tsp chilli flakes
  • 2 cm piece of root ginger
  • 1/2 tsp garlic powder
  • 2tbs nutritional yeast flakes
  • 1/4 black salt (kala namak)*
  • Red pepper
  • Courgette/ Zucchini
  • Broccoli
  • Sunflower Oil
  • Soy Sauce


  1. Bring a pan of water to the boil and add the rice cook until slightly under cooked drain into a colander and place on the pan back on the stove to steam for 5 minutes, this is a great way to get lovely fluffy and separate grains. (you can of course just cook the rice your own way, whatever works)
  2. Leave the rice to cool, prepare the veggies into bite size pieces.
  3. Prepare the tofu remove it from packaging and drain crumble into something resembling scrambled egg
  4. Combine tofu with turmeric, garlic powder, cumin, nutritional yeast, black salt, & 2 tbs oil cook in a pan for a few minutes
  5. In a wok heat 1tbs oil, add the chilli flake and grate the ginger in, stir fry veggies add the rice and fry for another 2 or 3 minutes until hot.
  6. Remove from heat and fold the tofu mixture through the rice season with soy sauce

*Black salt or Kala Namak  is the secret ingredient here pleas try to find some you will be amazed, it does smell bad but use it sparingly and keep it in a sealed container.

Carrot Tahini Sandwich with Micro Herbs

Carrot Tahini Sandwich with Micro Herbs

Yup this is just a sandwich but let me tell you why I have included it here. Many years back when we used to travel around performing theatre on the streets of England Bath was a favourite hangout for us. And a favourite place to grab a bite was a small cafe called Scoffs, and my goto sandwich was Carrot Tahini Sandwich with Micro Herbs.

Now just because its a simple sandwich with jut 3 ingredients should we just leave it out, well no because if I hadn't discovered this most delicious flavour combination 20 years ago I may never have experienced the wonder of 3 good things.

Hugh Fearnley-Whittingstall has written a really well thought out book and indeed produced an entertaining TV series around this very idea of 3 good things, sometimes pairing back to just a few great flavours can produce amazing new combinations. Our Carrot Tahini Sandwich with Micro Herbs defiantly falls into the 3 good things category.

So after a very small amount of thought I have decided that this does warrant a mention and I am proud to pass on this delicious recipe and i really hope you all try it very soon.


  • Sourdough Granary Bread
  • Carrot
  • Tahini
  • Micro Herbs (mustard cress or what ever you like easy to grow in just a few days)


Slice the bread grate the carrot mix with some tahini spread on bread add micro herbs and enjoy.

Our granary sourdough is perfect for our Carrot Tahini Sandwich with Micro Herbs, i have linked to that recipe for you or just use your favourite bread, when we used to buy it from scoffs it was in a gorgeous granary roll.  They do say that we eat with our eyes first and for most, well i think in this case that very true that gorgeous coral colour makes me hungry just looking at it.


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.