New Year, New Blog: Welcome to Zarah’s Earth Kitchen!

Hello, and welcome to the blog! Finally! I have been talking about creating this blog for such a long time now and I figured the New Year and the fact that it’s Veganuary would be the perfect time to start. It has taken a little while with a fair amount of effort and planning to achieve the vibe I was hoping for and I just need to say how amazing my parents and little brother have been in helping me pull everything together. Zarah’s Earth Kitchen is finally here and I’m so pleased I get to share all my favourite vegan recipes with you.

new year_sparkle

Since becoming vegetarian and then vegan, the last three years have been a massive learning curve with regards to cooking. Eating and cooking vegan isn’t that difficult but it naturally requires a bit of effort and change initially. Once you become more familiar with plant-based ingredients and know more about substituting, it becomes easier. Click About Me to learn more about why I went vegan.

When I started out, I had wished there was more information on plant-based cooking so I’m hoping the blog will provide a little bit of inspiration for those who are interested in incorporating more vegan meals into their diet but aren’t sure where to start or just need more ideas. The recipes are also aimed at people with varying degrees of skill – so whether you’re an experienced cook or just starting out in the kitchen, hopefully you’ll find these recipes helpful. I would really love to know what you think of the dishes themselves and recipe formats – whether they’re easy to follow or too simple? Have I missed anything key? Did you modify the recipe and how did it turn out? Leave me a comment and let’s chat.

I have so many ideas that I’m very excited about which will be coming up very soon so make sure you’re subscribed to the blog to receive updates every time I post a new recipe and follow me on Instagram, Facebook and Twitter as I’ll be posting there regularly too. If you have any ideas for anything you’d like me to try then let me know. I hope you enjoy these meals as much as I have creating them!

~ Zarah xo

Get Started


Winter Vegetable Soup

Sweet and spicy root vegetable soup with barley and pasta served with a coriander cashew cream and garlic bread.


The storm is over but this cold weather won’t let up and flu season feels like a year at this point so I’ve got the perfect soup recipe to get you through this last bit of winter.

This recipe is great if you’re feeling under the weather because it’s packed with hearty and nutrient-dense vegetables, grains and spices and uses my favourite cooking technique: chop, chuck and leave. Pro tip: it tastes even better if you get someone to make it for you 😉

crunchy

The best thing about making soup is that you can use up all the leftover vegetables you’ve got lying around and can throw in pretty much any mixture of herbs and spices and little will go wrong. This particular combination is packed with flavour and if you’re ill and can’t taste anything then you will still be able to detect the sweetness and the spiciness from the pepper and ginger will help to clear your airways.

I also made a cashew cream to dollop on top with the leftover coriander and parsley to add a bit of richness and to cut into the spicy flavour. And of course, you can’t have soup without bread so I found an easy way to make garlic bread at home.

 

Prep: 15 minutes

Cooking time: 1 hour

Equipment: high speed/immersion blender, a really big pot

Serves: 6-8 (only 3 people live in our house I don’t know why I cook this much)

 


Soup

Ingredients:

AMOUNT INGREDIENT(S)
1 large Baking potato
1 large Sweet potato
1 small Butternut squash
1 large White onion
3-4 medium Carrots
2 handfuls Pasta shells
1 handful Pearl barley
1-2 handfuls Spinach
1 handful Coriander
1 tbsp Garlic purée
1 tbsp Tomato purée
1 tbsp Olive oil
1 tsp Ginger purée
1 tsp Miso paste
1 tsp Turmeric
½ tsp Paprika
½ tsp Black pepper
½ tsp Salt

Recipe:

  1. Peel and chop the vegetables into 1-inch cubes:
    • Potato
    • Sweet potato
    • Carrots
    • Butternut squash

Peel and thinly slice the onion

  1. In a large pot on medium heat, add 1 tablespoon of olive oil and cook the onions until they become translucent.
  1. Place all the vegetables into the pot and add the following (amounts shown above):
    • salt
    • black pepper
    • turmeric
    • paprika
    • garlic purée
    • tomato purée
    • ginger purée
    • miso paste

Stir until all the seasonings and vegetables are well combined.

  1. Fill pot with freshly boiled water until the vegetables are completely covered. Cook on high heat for 15 minutes. Keep an eye on the level of liquid and make sure it doesn’t boil down – add more water if necessary.
  1. Rinse the barley with cold water and add it to the pot along with the pasta shells. Add more freshly boiled water to the pot and cook on a medium – high heat for 35 minutes. Check the amount of liquid every so often to make sure the broth doesn’t boil down and keep adding more water if necessary to keep all vegetables covered.
  1. Add the spinach and coriander and let the soup cook on a medium – high heat for another 10-15 minutes or until the barley is soft and vegetables are fork tender. Take off the heat.

This bit is optional and depends on whether you prefer your soup chunky or smooth.

  1. Add the soup to a high speed blender or use an immersion blender and blitz until smooth. Add more water or cook down to get the consistency you want.

 

soup1

 


Coriander Cashew Cream

A good cashew cream is the foundation to vegan cooking when it comes to replacing dairy. Cashews can be quite expensive but a little goes a long way. It’s usually best to soak cashews overnight the day before you want to use them but if you’re like me and slightly forgetful/ don’t plan ahead/ don’t have time then you can always boil them on a low heat right before you need them. You can find more details about how to prepare cashews in this recipe for Creamy Garlic and Mushroom Sauce

Ingredients:

AMOUNT INGREDIENT(S)
1 handful Cashews
1 handful Coriander
1 handful Parsley
2 tbsp Nutritional yeast
1 tbsp Lemon juice
1 tsp Apple cider vinegar
½ tsp White ground pepper
¼ tsp Salt

Recipe

  1. Add the following to a high speed blender (amounts shown above):
  • Drained soaked cashews
  • Coriander
  • Parsley
  • Lemon juice
  • Apple cider vinegar
  • Nutritional yeast
  • White ground pepper
  • Salt

Fill the blender with enough water to the same height as the cashews (or just under), be patient and blitz until smooth.

2. Pour on everything.

 


Cheat’s Garlic Bread

When someone asks if you make your own bread…

aint nobody got time for that.gif

I found pre-made baguettes in Sainsbury’s which were dairy and egg-free and that can only mean one thing!

 

garlic bread 1

 

Ingredients:

AMOUNT INGREDIENT(S)
1 Baguette
3-4 tbsp Vegan butter
1-2 tsp Garlic purée
1 handful Fresh parsley
½ tsp Dried oregano
¼ tsp Dried thyme

Recipe

  1. Slice the baguette into ½-inch slices but do not cut all the way through.
  2. In a bowl, mix together:
  • Vegan butter
  • Garlic purée
  • Chopped parsley
  • Thyme
  • Oregano
  1. Spread the herb and butter mix generously in-between each of the slices
  2. Wrap the baguette in foil and place in the oven to bake at 180ºc (fan assisted) for 15 minutes.
  3. After this time, remove the foil and bake for a further 5 minutes.
  4. Remove from the oven, allow to cool and serve

 

Check out the recipes for the perfect Sunday Roast Dinner


Creamy Garlic and Mushroom Sauce

Mushroom sauce made using cashew cream with garlic, onion and fresh basil


A good cashew cream is a staple in vegan cooking and is pretty much the foundation for any type of white sauce as a replacement for dairy. This mushroom sauce is stunning with roasted potatoes which is why I put it in this Sunday Roast recipe set but you can modify it any way you want – you can add different herbs and spices, bulk it up with spinach or other vegetables. You can add it to pasta for an Alfredo-style sauce or put it on toast. The possibilities are endless once you perfect the smoothest, creamiest cashew cream – just have fun experimenting.

mushsauce

I’ve also used Nutritional Yeast in this recipe and you’ll see it quite a bit in my cooking. It’s a B12 supplement and a great replacement for cheese in sauces. When you first open the packet, it smells really weird and looks a bit like fish food – but don’t be put off. When you add the flakes to liquid, it dissolves down making the sauce thicker and creamier and gives a subtle cheesy flavour.

 

Prep: 5 minutes

Cooking time: 20-25 minutes

Equipment: High speed blender

Serves: 4-6

 


Ingredients:

AMOUNT

INGREDIENT(S)

~250g

Mushrooms (any type)

1 small

Red onion

1 handful

Fresh basil

1-2 tbsp

Olive oil

1 tbsp

Garlic purée

¼ tsp

Dried basil

½ tsp

Dried oregano

¼ tsp

Dried thyme

¼ tsp

Paprika

½-¾ tsp

Black pepper (coarse or fine)

½-¾ tsp

Salt (coarse or fine)

Cashew cream

AMOUNT

INGREDIENT(S)

~150g

Cashews (plain)

2-3 tbsp

Nutritional yeast

1-2 tbsp

Lemon juice

1 tsp

Apple cider vinegar

½ tsp

White ground pepper

¼-½ tsp

Salt

~300 mls

Water

 


Recipe

 

  1. In a saucepan for boiling, add 150g of cashews and fill with water so that the cashews are just covered. On a medium-low heat, gently simmer for 15-20 minutes.

 

In the meantime:

  1. Clean and thinly slice the mushrooms and red onion. You can use any type of mushrooms for this – I used a mixture of closed cup and porcini.

 

  1. In a saucepan for frying on high heat, add enough olive oil to thinly cover the bottom of the pan and add in the following (amounts listed above):
  • Sliced onions
  • Salt – ¼ tsp fine or ½ tsp coarse
  • Dried oregano
  • Dried thyme
  • Dried basil

Stir to distribute the herbs evenly, cover with a lid and allow to cook on a low heat until the onions become soft

 

  1. Add to the pan:
  • Garlic purée
  • Paprika
  • Sliced mushrooms
  • Black pepper

Stir to make sure the mushrooms are well-coated with the herbs and spices. Cover with the lid and leave on a medium-low heat until the mushrooms are cooked-through. Turn off the heat.

 

Cashew cream

  1. Once the cashews have boiled, add them to a high speed blender with the following:
  • Nutritional yeast
  • Lemon juice
  • Apple cider vinegar
  • White ground pepper
  • Salt (¼ tsp fine or ½ tsp coarse)
  • 300 mls of water – or enough to get the consistency you want

Blitz until you get a smooth cream.

 

  1. Add the cashew cream to the mushrooms and stir on low heat to make sure everything is well combined.

 

  1. Mix in the fresh basil – roughly chopped and then turn off the heat and serve.

 

This mushroom sauce goes with anything! Try it with these:

 

 

 


Maple-glazed Carrots

Sweet and sticky Chantenay carrots roasted in maple syrup


Another super simple recipe to take your roasted veg game to the next level! I used Chantenay carrots and a medium maple syrup by Shady Maple Farms for this recipe and I’m pretty much never going to cook my carrots the “normal” way again. These turned out beyond delicious for the minimal effort that was required – try it out and let me know what you think!

 

Prep: 10 minutes

Cooking time: 1 hour

Serves: 4-6

 


Ingredients:

AMOUNT

INGREDIENT(S)

500g

Chantenay carrots

125 mls

Maple syrup

2-3 tbsp

Vegetable oil (for baking or frying)

¼-½ tsp

Salt (coarse or fine)

 

 


Recipe

 

  1. Clean and prep the carrots and place into a lined baking tray.

 

  1. Drizzle vegetable oil on the carrots and add salt. Mix with your hands to make sure the carrots are coated well.

 

  1. Pour into the baking tray:
  • 125 mls (or just enough to coat the carrots) of maple syrup
  • Freshly boiled hot water – enough to thinly cover the base of the tray

Mix well

 

  1. Cover the baking tray with foil tightly sealing the edges and place into the oven at 180-200ºc (fan-assisted) for 45 minutes

 

  1. After 45 minutes, remove the baking tray and discard the foil. Place the tray uncovered back into the oven at 200ºc for 15-20 minutes.

 

  1. Remove the tray from the oven. Allow to cool and serve.

 

 

Need a main course? Check out these recipes for the perfect Sunday roast:


Giant Yorkshire Puddings

Fluffy and golden giant Yorkshire puddings


After two failed (delicious) attempts, I managed to create pudding perfection: crisp and golden on the outside, soft and fluffy on the inside – completely dairy and egg free. This recipe makes 4 massive puddings….or 12 feeble ones.

To substitute the milk and eggs, I used Alpro soya drink and Organ Egg Replacer. I think any plant based milk would work for this recipe but I went for soya as it’s the closest in thickness and texture to normal milk compared to the usual alternatives. I usually don’t follow the instructions on the back of the packet for the egg replacer as to how much powder is required to make the equivalent of 4 eggs and I would recommend that you don’t either for this recipe. In my experience, it’s better to try and achieve the volume (and texture) of liquid being replaced rather than a specific amount of binder.

Prep: 20 mins

Cooking time: 25 mins

Equipment: Measuring scales in grams, measuring cup in mls, whisk, 4x ramekins

Serves: 4

 


Ingredients:

AMOUNT

INGREDIENT(S)

200 g

All Purpose Flour

4 tbsp

Orgran Egg Replacer

1 tsp

Baking powder

300 mls

Soya Milk

~

Vegetable oil (for baking or frying)

100 mls

Water

¾ tsp

Coarse black pepper

1 tsp

Salt

 


Recipe

 

Prep the ramekins:

  1. Line a baking tray with greaseproof paper and place the ramekins in the tray spaced evenly apart. Line the ramekins with greaseproof paper and fill them with vegetable oil to approximately 1/6-1/5* the depth of the container

 

*This volume of oil really depends on how big the ramekin is but filling to about 1cm in depth should be fine

 

  1. Place the baking tray in the oven at 240ºc (fan-assisted) and let the oil heat up for about 20 minutes whilst you prepare the batter.

 

Batter:

If you want to, you can sieve the dry ingredients but it’s not essential. I didn’t use one for this recipe and it turned out well but if you think the ingredients are particularly clumpy then it would be better to sift it.

 

  1. In a large mixing bowl add the following dry ingredients (amounts listed above):
  • All-purpose flour
  • Baking powder
  • Salt
  • Black pepper (I used coarse – if you use fine, half the amount listed above)

Whisk together until well combined.

 

  1. In a separate bowl, add the following ingredients:
  • 4 tbsp of Orgran Egg Replacer powder
  • 100mls of water

Whisk together vigorously until the texture becomes gloopy. This is to create the approximate volume of 4 medium-sized eggs.

 

  1. Make a “well” in your dry ingredients and slowly add the egg-replacer mixture to the large mixing bowl whilst simultaneously whisking until you get a smooth, homogenous, pancake-like batter. Set to one side.

 

Baking:

  1. After about 20 minutes, carefully remove the tray from the oven and using a ladle or a jug; quickly (and very carefully) pour the batter into each ramekin filling up to about ¾ the depth.

 

  1. Carefully place tray back into the oven and set the temperature to 220ºc and bake the puddings for 22-25 minutes. Keep an eye on the puddings during this time, but for the love of God – do not open the oven door until they are completely finished.

 

  1. After 25 minutes, remove the tray carefully from the oven and using forks or tongs, remove the Yorkshire puddings from the ramekins and place on a kitchen paper towel to soak up the oil. Allow to cool and serve.

 

york1

Need ideas to complete your roast dinner? Try some of these recipes:


Buttery Brussels Sprouts

Melt in your mouth brussels sprouts


I feel like brussels sprouts have a really bad reputation for being gross and it’s totally undeserved. It’s all about how you prepare them and once you try this easy, 5-step recipe for the most non-buttery, buttery brussels sprouts – you’ll never go back!

vegan butter

You can pretty much use any non-dairy butter or spread for this recipe as long as it’s suitable for frying but my ultimate favourite butter substitute is the Sunflower Spread by Pure (Dairy Free) – I put it on everything! They also have different types of spread like Soya and Olive but I think they all taste pretty similar. It is also sometimes possible to use margarine as a butter substitute but you have to double-check the ingredients as many of them annoyingly contain dairy!

Prep: 10 minutes

Cooking time: 25 minutes

Serves: 3-4

 


Ingredients

AMOUNT

INGREDIENT(S)

~200g

Brussels sprouts

2-3 tbsp

Non-dairy butter

1 tsp

Garlic purée

¼-½ tsp

Black pepper (coarse or fine)

½ tsp

Salt

 


Recipe

  1. Peel and clean the brussels sprouts and place them in a saucepan for boiling. Fill the pan with enough water to completely cover the brussels sprouts and boil on medium-high heat for 15-20 minutes or until fork tender. Drain the brussels sprouts thoroughly.
  1. In another saucepan for frying, turn the heat up to high and add in 2-3 tbsp of a non-dairy butter. Use enough of the butter to evenly coat the bottom of the pan and allow it to melt.
  1. Once the butter has fully melted, turn the heat down to medium low and add in the boiled and drained brussels sprouts, garlic purée, salt and black pepper (I think coarse works better for this).
  1. On a medium heat, stir the brussels sprouts around to evenly distribute the garlic and turn them over every few minutes until they start to turn slightly brown.
  1. Turn off the heat and serve.

 

Side-dish sorted! Want to try these other recipes?


Roasted Potatoes, Parsnips and Red Onion

Simple and fluffy roasted potatoes with sweet baby parsnips and red onions.


When I cook I always, for some reason, attempt to feed the five thousand so the quantities I used gave about 7 or 8 servings…even though I was only cooking for 3 people #standard. Obviously, just adjust the quantities to whatever you need. 🙂

Prep: 15-20 mins

Cooking time: 1½ hours

Serves: 6-8

 


Ingredients

AMOUNT

INGREDIENT(S)

4-5 large

Baking potatoes

~250g

Baby parsnips

4 medium-large

Red onions

4-5 tbsp

Vegetable oil (baking or frying)

1 tbsp

Garlic purée

½ tsp

Dried oregano

½ tsp

Paprika

½ tsp

Coarse or fine black pepper

1½ tsp

Salt

 


Recipe

  1. Peel and wash the potatoes and red onions. As baby parsnips are less fibrous than mature ones, there is no need to core them. Just clean and prep them the way you would do with carrots. Roughly chop the potatoes into 2-inch chunks and the red onions into quarters.
  1. Add the vegetables into a large mixing bowl and add the following (amounts shown above):
  • Vegetable oil – enough to evenly coat all the vegetables
  • Garlic purée
  • Paprika – this is non-negotiable!
  • Dried oregano
  • Black pepper – I preferred coarse for this recipe but fine works just as well
  • Salt
  1. Using your hands, massage and mix the herbs and spices into the vegetables until they are all well-coated and the seasonings are all evenly distributed.

The potatoes will need a little longer to cook than the parsnips and red onions – I added the parsnips and red onion to the tray with the “beef” seitan as they both required 1 hour of cooking time and I put the potatoes in a separate baking tray and put it in the oven about 30 minutes earlier.

  1. Place the seasoned potatoes into a baking tray lined with greaseproof paper and fill the tray with vegetable oil up to about ½ centimetre in depth.
  1. Cover the tray with foil making sure the edges are tightly sealed and bake in the oven at 180-200ºc (fan-assisted) for 1 hour*.

*If you haven’t already added the parsnips and red onions to another baking tray, then remove the tray with potatoes from the oven after 30 mins and add them in there. Continue cooking with the tray covered for a further 30 mins

  1. After 1 hour, discard the foil and place the tray back into the oven uncovered and allow to bake for another 30 minutes for the vegetables to crisp up.
  1. Remove from the oven after a total baking time of 1½ hours. Allow to cool and serve.

 

Looking for accompaniments to this dish? Why don’t you try out these recipes:


Roast “Beef” Seitan

Roasted beef-style seitan with rosemary and thyme


I decided to go vegetarian 3 years ago and I usually don’t crave or miss the taste of meat but Christmas always makes me feel a little bit nostalgic for roast beef. It was always one of my Mum’s signature recipes and one of my absolute favourites growing up.

I have learnt so much over the last year about flavour combinations and textures that it seems even more unnecessary to eat meat – which is usually heavily seasoned anyway – when I could just recreate a similar experience using different herbs and spices with just as much effort. So for our Christmas dinner last year, I decided to create a beef-style roast using seitan no, not satan – a fairly popular meat substitute amongst vegans.

Seitan is made from Vital Wheat Gluten (VWG) which is the main protein found in wheat. When steamed, the dough expands and becomes firmer and takes on a meat-like texture. It’s the perfect base for a meat substitute because you can add different combinations of seasonings to get the style and flavour of “meat” that you want.

If you’re interested in trying out the recipe or making up your own, I’ve included a few links below for where you can buy Vital Wheat Gluten in the UK:

TheVeganKind

Wholefoods (in store)

Holland & Barrett (online only)

 

Prep: 1½ hours 

Cooking time: 2 hours 

Serves: 6-8

Equipment: High speed blender, measuring cup in mls

 


Ingredients

This list might seem like a lot but I guarantee you’ve got most of these ingredients in your kitchen already!

Roast “Beef” Seitan

AMOUNT INGREDIENT(S)
170g Vital Wheat Gluten
4 tbsp All Purpose Flour
1 small Beetroot (for 200mls of purée)
1½ tbsp Garlic purée
1 tbsp Tomato purée
1 tbsp Mustard
3 tbsp Meat herb mix/ vegan beef stock mix
2 tbsp Dried mushroom powder
2 tbsp Nutritional yeast
1½ tbsp White caster sugar
¾-1 tbsp Salt
1 tsp Black pepper
1½ tsp Onion powder
¾ tsp Dried oregano
½ tsp Dried thyme
½ tsp Dried basil
½ tsp Chilli powder
5 tbsp Olive oil
1 handful Fresh Rosemary
1 handful Fresh Thyme

Stock

Only make a stock if you have a muslin cloth to wrap your seitan dough in. If you don’t have one, wrap the loaf in foil and skip step 7

AMOUNT

INGREDIENT(S)

3-4 small-medium

Red onions

2-3

Bay leaves (dried or fresh)

4

Garlic cloves

2tsp

White caster sugar

1tsp

Salt

 


Recipe

  1. Peel the beetroot and roughly chop into 1-inch pieces. Add to a high speed blender with 150ml water and blitz until it becomes a smooth, thick purée.
  1. In a large mixing bowl, add the following dry ingredients (amounts shown above):
  • Vital Wheat Gluten
  • All Purpose Flour
  • Meat herb mix/ vegan beef stock mix – even though it’s labelled as beef, most herb mixes are vegan but just check the packet anyway to be sure
  • Dried mushroom powder if you can’t find mushroom powder, you can always buy dehydrated mixed mushrooms and blend into a fine powder
  • Nutritional yeast
  • White caster sugar any granulated sugar will do
  • Salt go easy on the salt at this point as some of the other mixed herb seasonings will contain salt, as well as, the stock if you prepare one
  • Black pepper
  • Onion powder
  • Dried oregano
  • Dried thyme
  • Dried basil
  • Chilli powder

Mix together well.

  1. To the dry-mix, add the beetroot purée and olive oil and partially mix.
  1. Then add the following ingredients (amounts shown above) to the seitan dough:
  • Garlic purée
  • Tomato purée
  • Mustard
  1. Using your hands, lightly knead the mixture until all the herbs, spices and purées are well combined and the pink colour is evenly distributed throughout the dough. Try not to over-work the dough – the mixing shouldn’t take longer than 2-3 minutes.
  1. Shape your dough into a meatloaf and tightly wrap it in cling film and allow to sit in the fridge for 1-2 hours.

Make the stock in the meantime (If you don’t have a muslin cloth skip step 7)

  1. To a large (preferably non-stick) boiling pot, add the following (amounts shown above):
  • Red onions, roughly quartered
  • Cracked bay leaves
  • Whole garlic cloves with skin on
  • White caster sugar (2 tsp)
  • Salt (1 tsp)
  1. Fill the pot with enough water to just cover the seitan loaf. Turn the heat on high and bring to the boil. Do not add the seitan loaf into the pot at this point.
  1. Once the broth has come to the boil, turn the heat down to the lowest setting. Unwrap the seitan loaf from the cling film and tightly wrap in a muslin cloth. If you don’t have a muslin cloth, wrap the seitan loaf tightly in foil – making sure to carefully seal the edges to prevent water getting in.
  1. Gently and carefully place the wrapped seitan loaf into the pot and allow to gently simmer on the lowest setting for about 1 hour. Routinely check the pot to make sure the stock hasn’t boiled down too much – add more water if necessary.

Now is the best time to line your baking tray and prep the vegetables for roasting

  1. After 1 hour, carefully remove the seitan loaf from the pot and carefully remove the foil or muslin cloth and allow to rest for 10-15 minutes.
  1. Rub your seitan loaf with a bit of olive oil and tap/pat onto the sides of the loaf any leftover herb/meat mix. Stick into the loaf sprigs of fresh rosemary and thyme and place in the centre of a baking tray lined with greaseproof/parchment paper.
  1. Add into the tray your oiled and seasoned vegetables for roasting and pour vegetable oil into the baking tray up to about ½ centimetre in depth.
  1. Cover the entire tray with foil making sure it’s sealed around the edges and bake in the oven at 180-200ºc (fan-assisted) for 40 minutes.
  1. Remove the tray and discard the foil. Carefully turn the seitan loaf over to cook on the other side and place the tray (uncovered) back into the oven to cook for a further 20 minutes to crisp up.
  1. Remove from the oven and allow to rest for 10-20 minutes. Cut into slices and serve.

 

Need ideas for what to make with this dish?

 

IMG_20171220_083102_721


Sunday Roast Dinner

It’s 2018 and maybe one of your new year’s resolutions is to try Veganuary? But t’was the season and you can’t imagine your life without (Christmas) roast dinners? These recipes are perfect if you’re looking for a meat-free alternative for your Sunday roast but still want an impressive centrepiece.

wheres_meat

We’re kicking off the blog in a big way with a very traditional roast dinner recipe! With all (most) of the trimmings, you might want to mentally prepare yourself for the ingredients list. And I know what you’re thinking: “Vegan food already has a reputation for being a lot of effort…is it worth it?” – Hell yes, it’s worth it. It also requires roughly the same amount of effort you would put into preparing a roast with meat…it’s just not as gross.

To make it easier to follow, I’ve linked the recipes for each dish separately as you may only want to try some of them. Cooking a roast dinner isn’t that difficult – the key is just coordinating everything with your kitchen space well so that it all comes together at the same time.

Let me know what you tried and what you liked. Did you change anything? How did it turn out? Leave me a comment and let’s chat! Happy cooking!

~ Zarah xo