YANEED: 3/4 cup Massel beef stock 3 tablespoon soy sauce or Maggi original liquid 1 teaspoon grated ginger 1 teaspoon onion flakes 1 tablespoon minced garlic or garlic granules 1 tablespoon brown sugar 3 big tablespoons cornflour mixed with just enough water to make it liquidy. 1 teaspoon sesame seeds 1/2 tablespoon toasted sesame oil Optional: teeny squirt sriracha. THENYA: Combine stock, soy/Maggi, ginger, garlic, … Continue reading Tasty as Fug Stir Fry Sauce
YANEED: FOR THE TATERS: 4 potatoes Halfa white onion (finely diced) 2 big blobsa Nuttelex margarine 1 splisha Bonsoy milk A coupla handfuls Sheese Mozzarella shreds Salt Pepper FOR THE DIP: 1 thinly sliced spring onion for both yumness and decorative purposes. A cup of Nakula natural coconut yoghurt THENYA GOTTA: 1. Stab your potatoes, wash your potatoes, microwave them for 10 mins. (If you … Continue reading Vegan Cheesy Stuffed Potato Skins
DO WHAT I DID: First, get your pumpkin (about 1/4 big pumpkin or half a smaller one) cubed and roasting in garlic, with olive oil, salt and pepper. Crank the oven. I do. Mum gets mad. But I do. THEN, have a pot of fairly strong veg/veeg chicken stock simmering, then in another pot add a big blob, like 4 tablespoons of buttery nuttelex … Continue reading Roast Pumpkin and Asparagus Risotto
This perfectly cheesecaked cheesecake is SO simple and has no weird or complicated ingredients (except maybe possibly the agar agar powder, which might be a bit unfamiliar to some. I got it from an organic food shop, but a lot of Asian grocers stock it, too). I made the recipe up as I went so the first person to try it offers themself up as … Continue reading The MOST PERFECT CHEESECAKE THAT HAS EVER BEEN CHEESECAKED
Oh man. I forgot I sort of made this one up as I went along. I don’t know how good my recipe will be, but here goes! DO WHAT I DID: THE RED: fry a diced onion and four or five or a million (whatever floats your goat) cloves of minced garlic in olive oil in a biggish saucepan. Add a jar of passata and … Continue reading Creamy Spinach and Tofu Cannelloni
Do THIS, but add 1/2 cup cocoa powder to the custard mix! Then you can nom: Continue reading Chocolate Custard Slice
DO WHAT I DID: FIRST: Oven bake a tray of chips. THEN you will need: 3 tablespoons of cornflour made into a slurry with 3 tablespoons of water – in a mug or something. 6 tablespoons of Buttery Nuttelex 1/4 cup of plain flour 1 cup of vegan beef stock 1/2 cup vegan chicken stock White pepper, to taste. SO YOU CAN make the gravy: … Continue reading Poutine
DO WHAT I DID, FIRST, you need: 4 cups of cold rice that you made yesterday. Set aside. THEN, prepare: A serve of my Salt and Pepper Tofu. Set aside on paper towel. AND THEN, prepare: The hard-to-find but most important SPECIAL INGREDIENTS! 2 A & T International vegan poached eggs, fried and diced. 4 rashers of A & T vegan … Continue reading Fried Rice with Tofu ft. Vegan Bacon and Egg.
DO WHAT I DID: FIRST, The Chilli: In a tablespoon of veg oil, fry a diced onion and half a bulb of minced garlic. Add a cup of dry TVP, a cup of water and a smakl can of tomato paste (about 6 tablespoons?). Add a teaspoon of vegan beef stock, a teaspoon of garlic flakes/granules, a teaspoon of onion flakes/granules, and a packet of … Continue reading Chilli Cheese Fries
Use the ingredients I used: I added a few big handfuls of fresh spinach at the end, too. Do what I did: FIRST, put potatoes on to boil for mash. THEN, dice onion, chop garlic, cook in few tablespoons of olive oil in saucepan until onion translucent. Dice carrot, add. Rinse 2 cans lentils, add. Add can of crushed tomatoes. Add salt, pepper, parsley. Add … Continue reading Curried Lentil Potato Pie
Vegan as FUG 