Saturday, 17 November 2018

Pancakes are the perfect weekend breakfast/brunch treat, and even though vegans don't eat eggs, pancakes can still be made vegan - so I thought I would share in time for you to make these on Sunday morning if you fancy. These are just simple fluffy pancakes and you can customise them however you wish - for mine, I added a little cinnamon to the mix before cooking as well as topping with banana and strawberries (I will share my blueberry topping recipe at some point too).

The recipe is actually one that I just got from Tasty - their fluffy vegan pancakes recipe, and it is certainly the best I've tried and they taste no different to pancakes I had as a non-vegan. Other recipes I have tried haven't tasted as sweet or just don't quite satisfying my pancake craving so I always stick to this one now.

This recipe serves 4 (however if you're feeling particularly hungry and want to indulge, split it between 2), and is taken from the Tasty website which is linked here.

125 grams flour (I use gluten-free flour for mine, however literally any will work)
2 tablespoons organic sugar (organic ensures it is vegan-friendly)
1 tablespoon baking powder
1/2 teaspoon of salt
240 millilitres of vegan milk - I use oat milk and think they taste best with this, but again any will work just as well and using your favourite is the best idea!
1 tablespoon apple cider vinegar (allows you to create a buttermilk so they are fluffy)
1 teaspoon vanilla extract
Any toppings you desire (and I also added 1 teaspoon of cinnamon to the mix)


  1.  Add the dry ingredients and combine by stirring
  2. Combine the vegan milk, apple cider vinegar and vanilla and stir to combine - leave to rest for a few minutes so that it kind of 'separates' - this is necessary for the fluffiness, don't freak out over it!
  3. Combine the wet and dry ingredients - then leave the batter to sit for a few minutes again
  4. Pour desired amount of batter into a pan (non-stick works best) and wait for it to bubble, then flip on the other side
  5. Serve when still warm and top with whatever you desire!
This really is such a simple recipe and now it's got me craving pancakes again. I want to try a few more topping/filling ideas at some point so I'll definitely be back to report my findings of what works really well. Don't forget to tag me on Instagram if you try any of the recipes I post - @v.petitedecember


Thursday, 8 November 2018

As the weather gets colder and more grey, I start craving more comforting winter meals such as shepherd's pie. This used to be one of my favourite meals before turning vegan, and with this recipe I threw together it remains one of my favourite recipes. The recipe here I have listed is for 1 serving (I made this for myself in a small serving dish as my family aren't vegan and so I am basing it on that, but just multiply the recipe to suit any needs and make it in a bigger dish and serve separately). The secret ingredient is baked beans - only a spoon or two - and before you squirm at the thought of it, it needs to be tested as it adds a lot of flavour and some extra protein.

Ingredients: (1 serving)

  • 1 tbsp of oil (any kind)
  • 1/2 a white onion
  • 1 small carrot
  • 1 handful of frozen peas
  • 1/4 of a bag of vegan mince (I use Tesco own vegetarian mince which is vegan, but any will work)
  • A few spoons of baked beans
  • 1 baking potato
  • 1 tsp of vegan butter
  • Approx 100ml of gravy (red Bisto is vegan), or veggie stock depending on preference - I use gravy as it adds extra flavour
  1. Chop onion and carrot into small pieces (like pictured above) and fry off gently in the oil until slightly soft
  2. Add the vegan mince and fry until no longer frozen, adding the peas once this has happened
  3. Reduce the heat, and add a few spoonfuls of baked beans to the mix and stir
  4. Pour over the gravy and stir until thick but with some liquid still remaining (you may not need all the gravy, or you may want to add more - totally depends on preference) and remove from heat
  5. Add this mixture to a dish and place in the oven for around 15 mins
  6. Whilst this is cooking, chop and boil the potatoes until soft
  7. Once potatoes are soft, mash until smooth and add vegan butter/milk as preferred so that it is creamy
  8. Remove the dish from the oven and place the mash on top, creating some fork marks so that the top can go slightly browned and cripsy
  9. Place back in the oven for around 15 minutes, or until it is as crispy as you desire
  10. Serve immediately, with fresh cooked vegetables and extra gravy if you wish.
In reality this is a very simple meal to make, and you can throw in any veg you want - or even make the mash with sweet potato! Instead of vegan mince you could also try this with lentils, it really is a super versatile meal and brings a lot of comfort in the cold winter evenings.

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