Ingredients Serves 4 250g Pasta (whatever you have, I like penne) 500g Chestnut Mushrooms 500g Spinach (optional) 1/2 Broccoli Head, Red Pepper, Tofu "Cheesy" Sauce: 3 tbsp Vegan Butter 2 cloves Garlic, crushed 4 tbsp Flour 1 cup Plant-based Milk* 2 cups Veg Stock * 3-4 tbsp Nutritional Yeast (plus more for topping) Salt & pepper to … Continue reading “Cheesy” Pasta Bake
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Pea Pesto
Vegan or non-vegan, it's seemingly impossible to resist pesto. I remember in my high school years, as soon as the lunch time food schedule would be assigned, all would long for pesto pasta day. With this in mind I sought the perfect vegan pesto recipe, which holds all the classic flavours without the use of … Continue reading Pea Pesto
Butternut Squash & Chickpea Coconut Curry
This curry is very versatile. The butternut squash can be replaced by pumpkin (or any other type of squash) or sweet potatoes. I have also added various vegetables to this recipe, such as a red pepper and mushrooms in order to bulk out the meal and increase veg consumption. However, this recipe is delicious whether … Continue reading Butternut Squash & Chickpea Coconut Curry
Kate Cooks Vegan 