The Real Vegan Cookbook

Steps

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Making the batter

To a bowl, add 2 tablespoons cornstarch/cornflour, ¼ teaspoon baking powder, ½ teaspoon ground cinnamon, 1 teaspoon of sugar and ½ teaspoon vanilla extract. Now add ½ cup/120ml plant-based milk to the bowl and whisk until consistent. Soak your first slice of bread in your batter (do both sides).

Cooking the French toast

Heat a pan on medium-high heat with 1 tablespoon of oil and 1 tablespoon of vegan butter. You can dry fry if you have a non-stick pan, but the oil and vegan butter really add to the crunch! Carefully pick up your soaked bread and let the big drips go back into the bowl. Now place your soaked bread carefully in the middle of the hot pan. Don't move the toast for 2 mins! Then, carefully flip the toast and cook the other side. Once both sides are nice and crispy, remove your fresh French toast from the pan and place it on a plate.

Extra stuff

Before cooking the next batch you might want to remove the leftover batter in the pan, because it can cause black spots on your next bit of toast. For toppings you can try agave nectar, maple syrup, lemon juice, strawberries, blueberries, powdered sugar or whatever else you fancy!

Steps

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Cook up the veg

Put a pan on a medium-high heat and add 1 teaspoon of oil. Once the pan is hot, add in 3.5oz/100g of veg {diced or grated} along with ½ teaspoon of table salt. Stir occasionally and remove from the heat once cooked (about 3-5 minutes).

Create the no-egg omelette mix

In a bowl, combine ¼ cup/30g gram flour, 1 tablespoon nutritional yeast and ¼ teaspoon black salt or ½ teaspoon of table salt. To the dry ingredients, whisk in ⅓ cup/80ml water until consistent. To the bowl, add your cooked veg and stir it all in.

Cook the perfect omelette

Place a clean pan on a medium-low heat and add ½ tablespoon of oil (more if you don't have a non-stick pan). Once the pan is hot, pour in your omelette mix so that it evenly covers the pan. Once the top is no longer wet (about 3-7 minutes), add a 2oz/50g vegan cheese {grated} on one side and carefully flip the half without cheese over the top. Give it a minute or two for the cheese to melt, then gently place it onto a plate with a sprinkling of 1 scallion/spring onion {sliced}.

Steps

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Prepare the omelette toast

In something you can pour out of, combine ¼ cup/30g gram flour, 1 tablespoon nutritional yeast, ½ teaspoon black pepper and ½ teaspoon black salt or ½ teaspoon of table salt. To the dry ingredients, whisk in ⅓ cup/80ml water until consistent. Now add in 1 small handful of veg {diced or in small bits} and stir it through. Cut out a rectangle from your 1 slice thick white bread, leaving only the crust.

Cook the omelette toast

Place a pan on a medium-low heat and add ½ tablespoon of oil along with about ½ tablespoon of plant-based butter (if using). Once the pan is hot, place in your bread crust into the pan. Now pour your omelette mix into the center of the crust (making sure it doesn't go above the height of the bread). Then spread cheese over the top of the omelette mix and place the soft center of the bread back on top. Use a spatular to gently push it down. Now spread some more butter on top of your omelette toast (this makes sure that when you flip it this side will get golden and crispy, not dry and burnt). After another 2-3 minutes the bottom should be set and started to brown. Once it looks good, flip it over and press down the sides with your spatular. Now place a lid over the top to help the omelette stay hot all the way through. After a few minutes, the bottom should be golden and crispy and you can serve it up.

Steps

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Making the batter

In a mixing bowl, add all of the dry ingredients (1 & ½ cup/210g plain flour, ½ teaspoon salt and ¾ teaspoon baking soda). Add the first ½ cup/120ml plant-based milk along with the rest of the wet ingredients (½ cup/120ml aquafaba (chickpea water) and 2 tablespoons sunflower oil). Whisk the mix until there are no lumps, then add in the rest of the milk (1 & ¼ cup/300ml plant-based milk).

Cooking the pancakes

Add 1-2 tsp sunflower oil to a frying pan on a medium-high heat. You can use less oil with a non-stick frying pan, although you'll get less crispy pancakes! Once the oil is starting to smoke, pour in your pancake batter and swirl to make sure it covers the base of the pan. Depending on the size of your pan you'll probably need ⅓ to ½ cup of batter. After a minute or so, you can lift up the edges of the pancake with a spatular to see if it's brown enough. Once it's ready, make sure to loosen the bottom so it can move freely and flip the pancake! Now just keep an eye on the pancake and when it's cooked on the second side, serve it up with lemon and sugar or whatever else you like!

Notes

You can store the batter for a few days in the fridge and just pour it out when you need it!

Steps

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Making noodles on the stove

Scroll for microwave option!

Add the plain noodles without any sachets to a pan with about 1.5 cups/400ml of boiling water. How much water depends on the packet and your preference. Cook on a medium-high heat, stirring from time to time to break up the noodles so they can evenly cook. After 3-4 minutes in the boiling water, add any flavour sachets from the packet, along with as much as you like of Soya sauce, White wine vinegar and if you want: Sesame oil, ketchup, chilli flakes, mustard or whatever you like! Now transfer your noodles to a bowl.

Making noodles in the microwave

Remove any sachets and add your noodles to a microwave-safe bowl and cover with boling water from the kettle. You should need about 1.5 cups/400ml of water. How much water depends on the packet and your preference, so add a bit less and top up with more water if needed. Pop the noodles in the microwave for 2 minutes, then flip them over and cook for another 1-2 minutes. The time required does vary based on your brand of noodles. Once cooked, remove the bowl from the microwave and add in as much as you like of Soya sauce, White wine vinegar and if you want: Sesame oil, ketchup, chilli flakes, mustard or whatever you like!

The final touch

Chop and prepare your toppings, then lovingly spread them over the top of you noodle bowl and enjoy!

P.S. I used to add the flavour sachet to the water at the start, but I have found it's nicer to add it at the end. This is so the flavour is in the broth and coating the noodles, rather than inside them.

Steps

Tap each one. It's satisfying! Preheat the your oven to 400F/200C. To a baking tray, add 7oz/200g tortilla chips and spread evenly. On top of the tortilla chips, sprinkle 7oz/200g black beans {drained}. Make sure the beans are thoroughly rinsed and drained. On top of the black beans, spread over 12oz/300g salsa. Now, add a layer of 7oz/200g melty vegan cheese {grated} over everything. Place the tray in the oven for about 10 minutes. Cooking times vary, so keep a good eye on them! Whilst the nachos are in the oven, chop up and prepare any of the following toppings: Scallions/spring onion, black olives, capers, jalapeños, vegan cream cheese, avocado, sweetcorn. Once the cheese is looking good, remove the nachos from the oven and sprinkle over your toppings. Enjoy!

Steps

Tap each one. It's satisfying! Start boiling 2.5 cup/600ml water for your pasta. Boil water in the kettle to speed things up and make sure to cover the pot so not too much water evaporates. For the cheesy sauce you'll need a high speed blender, to which you'll add 1 cup/130g roasted cashew nuts, 1 teaspoon garlic granules, 2 teaspoon paprika and 4 tablespoon nutritional yeast. Then give it all a whizz until there are no lumps of cashew. The mixture may start to appear damp and clump together, this is all part of the process! Once whizzed, add 1⁄3 cup/80ml water to your cheesy mixture and blend it again until smooth. Once your water is boiling, add in 1 teaspoon salt and then 2 cup/200g macaroni pasta and stir to make sure the pieces don't stick to the pan or each other. Keep your pasta on a steady boil (with a lid on). Check your pasta regularly so that it doesn't stick together or boil over. Once your pasta tastes about 2 minutes away from being cooked, add in 2 tablespoon vegan butter and your cheesy mixture. There should be a good amount of water in your pot, but if you need more, just top it up from the kettle. Once mixed in, remove your pot from the heat and give it a taste before adding as much or as little as you like of lemon juice, black pepper and salt. Serve and enjoy!

Steps

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Making the filling

Put a pan on a medium-high heat and add 1 tablespoon olive oil. Once it's hot, add 1 medium white/brown onion {diced} and cook for 3 minutes or so, stirring frequently. Now mix in 14oz/400g plant-based mince. Once the mince is mixed in, add 2 cloves fresh garlic {diced}, ½ teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon black pepper and 1 tablespoon olive oil and mix. Cook for another 5 minutes, stirring from time to time.*

*Plant-based mince can vary a lot, with some you may need to add a little extra water to stop it from sticking and drying out. If you are using frozen mince I'd recommend zapping it in the microwave for a few minutes first, so it doesn't cool down your onions when you add it.

Making the sauce

Put a small pot on a medium-high heat and add 1 tablespoon olive oil. Once the oil is hot, add in 2 tablespoons all-purpose flour and whisk continuously for about a minute. Break up and mix in ½ vegetable stock cube and whisk it in. Now, add 1 tablespoon chilli powder, ½ teaspoon garlic powder, ¼ teaspoon ground cumin and mix it all together. Over the course of 5 minutes, add your water bit by bit and keep whisking!

Bring it all together

Preheat your oven to 375F/190C. Add your seasoned plant-based meat and mixture of 7oz/200g melty plant-based cheese and 3.5oz/100g spicy and melty plant-based cheese to the tortillas, then roll and place in a deep baking tray. Add any leftover meat and cheese on top and pour over your enchilada sauce (making sure it's all covered with no dry tortilla). Cover with foil and bake for 20 minutes, then remove foil and cook for a further 10-15 mins or until they start getting crispy! Let them set for 10 minutes before serving.

Steps

Tap each one. It's satisfying! Put a pot for your curry on a medium-high heat and add 1 tablespoon coconut oil. Once the oil is hot, add 1 medium cauliflower {bitesized florets} and stir regularly. Whilst the cauliflower is cooking, get water ready for your rice; add 1 ½ cups/400ml water and ½ teaspoon of salt to a pan and place on a high heat. After about 5 minutes, once the cauliflower is starting to brown and soften, add 1 tablespoon mild curry powder and stir consistently for 1 minute. Then, add 14oz/400g can chopped tomatoes and stir. If using whole tomatoes, give them a squish. Now, add 13.5oz/400g can full-fat coconut milk, 17oz/480g chickpeas {cooked and drained}, 1 teaspoon of salt and 1 teaspoon ground black pepper then mix it all together. By now your water should be boiling, so add 1 cup/200g basmati rice and bring the rice and curry to a simmer. After about 15 minutes (or once rice is cooked), drain the rice, add ½ tablespoon coconut oil and mix it all through. To your curry, mix in 1 tablespoon lemon juice and serve it up with cilantro/coriander {roughly chopped}, pitta bread {toasted}, plain vegan yogurt or just your fresh basmati rice!

Steps

Tap each one. It's satisfying! Place a big pot for your soup on a medium-high heat and add 1 tablespoon olive oil. Once the oil is hot, add 5 medium celery sticks {chopped} along with 1 teaspoon salt and reduce to medium-low heat, stirring frequently. After 10-15 minutes, the celery should be nicely softened, so add in 3 medium cloves fresh garlic {minced} and cook for 1 minute. Now add 3 medium potatoes {small cubes}, 2 cups/500ml vegetable stock, 1 teaspoon ground black pepper and 1 handful parsley {roughly chopped}. Simmer for 15 minutes (or until potatoes are soft).* Serve with pepper, parsley and crusty bread.

*I like the soup creamy, but with some whole veg, so before serving I remove a few big spoonfulls of soup and use a stick belnder on what's left in the pot, then I add back the soup I reserved.

Steps

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Making the ragu sauce

Add 1 tablespoon olive oil to a pot and place on a medium-high heat. Once the oil is hot, add 1 medium onion {diced}. Stir for a few minutes, then add 2 medium celery sticks {diced} and 2 medium carrots {diced} along with a pinch of salt. Stir for another 3-4 mins and then it's time to put in 4oz/120g mushrooms {diced} (if using) and 2 medium cloves fresh garlic {minced}. Keep stirring a few minutes longer, then add 7oz/200g plant-based mince along with 1 tablespoon balsamic vinegar and 1-2 tablespoon soya sauce. Once this is all mixed in, add 14oz/400g can of chopped tomatoes, 2 tablespoon tomato purée, 2 teaspoon dried oregano and ½ cup / 120ml of water. Once combined, add salt and pepper to taste, then cover and leave to simmer for 20 minutes or so whilst preparing the rest of the lasagne.

Making the béchamel sauce

Add ⅓ cup vegan butter to pan on a medium-high heat. Once the vegan butter has melted, whisk in ⅓ cup plain flour. Once you've got all of the lumps out, add in 2 cup plant-based milk and whisk that in. Keep stirring regularly with a spoon to make sure the sauce doesn't get stuck to the bottom of the pan. Once you start to see bubbles you can add ½ teaspoon salt, ½ teaspoon ground black pepper and if using, ½ cup vegan cheese {grated} and 1 tablespoon nutritional yeast. Taste and adjust the seasoning however you like. Once everything is well mixed you can remove it from the heat.

Making and cooking the lasagne

Preheat your oven to 340F/170C (Gas mark 4). Grab a deep oven tray and layer on ragu, béchamel, then your lasagne sheets. Do a few layers making sure to end with béchamel on the top. Cover the tray with aluminium foil and place in the oven. After 20 minutes, remove the foil and cook for a further 20-30 minutes (depending on how crispy you like it).

Notes

It goes great with a bit of salad on the side to freshen it up! I often add some extra salt and pepper on too.

Steps

Tap each one. It's satisfying! Mix all of the "Bowl one" ingredients... in a bowl. In another bowl, mix up ¼ cup/32g vegan butter and ½ cup/64g light brown sugar with a fork until creamed (see video). To the creamed butter and sugar, mix in 1 tablespoon plant-based milk and 2 teaspoons vanilla extract. Add the dry "Bowl one" ingredients to your mixture and combine into a firm dough. Now add ½ cup/64g vegan dark chocolate chips to the dough and mix in. Preheat the oven to 350F/180C. Cover an oven tray with baking paper, then roll the dough into 9 balls and place on there. I like to push in a few more choc chips to the top of the cookie balls, just for good luck. Cook in the oven for 10-15 mins (depending on how soft or chewy you like them!

Steps

Tap each one. It's satisfying! To make your marinade, add everything (except jackfruit) to a bowl and mix. Remember the measurements are just a guideline! Taste it and adjust to whatever you like! Preheat your oven and a baking tray to 350F/180C. Drain and slice jackfruit to be no more than ¼ inch/5mm thick, then mix them into the marinade. Remove your hot baking tray from the oven and cover with some baking paper/grease proof paper. Evenly spread your jackfruit on the tray and place in the oven. Take them out after 45 minutes and move them around. If they are still a little watery, put them back in the oven until crispy. Enjoy!

Steps

Tap each one. It's satisfying!

Salting the cabbage

Add 1 small napa cabbage {quartered, cored and cut into 1 inch/2.5cm strips} to a large bowl and mix through 1.5 tablespoons salt with your hands. Don't worry about damaging the cabbage, you want to really get the salt in there! After 1 hour, toss the cabbage some more and then press it down and leave to the side whist you prep the rest of the kimchi.

Kimchi thickener

Boil ⅓ cup water in a small pan and add 1 small (~3.5oz/100g) potato {peeled and finely grated}. Stir consistently for about 3 minutes until a thick paste has formed, then remove from the heat.

The kimchi paste

To a blender, add 1-inch long/20g piece of ginger {peeled and sliced to cut fibres}, ½ sweet onion {chopped into big cubes}, 1 sweet pear {peeled, cored and quartered}, ⅓ cup/30g gochugaru aka Korean red pepper powder and ¼ cup/60ml soya sauce. Whizz it all up until consistent and set aside.

Bring it all together

Drain the salty water from your cabbage and rinse with fresh water. Keep doing this until your cabbage tastes a little salty, but not overpowering. You may need to rinse and drain 2-4 times. Make sure you have drained and squeezed out as much water from the cabbage as possible. Now, in a large bowl, mix your cabbage with the kimchi thickener, kimchi paste, 5 scallions/spring onions {sliced into matchsticks} and 1 small carrot {sliced into matchsticks}. Now thoroughly mix until everything is very well coated. Tightly pack your kimchi mix into a mason jar with a loose lid to let the kimchi breathe. Make sure to leave about 2 inch/5cm of space at the top of the jar to avoid spillage as the kimchi bubbles! Store your kimchi at around room temperature (68F/20C). Every day, have a check on it to taste and push down any air bubbles that have formed. Over the week it will get more tangy, once you are happy with it, seal the jar and move to the fridge. It will still ferment, but this will slow it down a lot. Enjoy!

Steps

Tap each one. It's satisfying!

To make the steak

Add 1 & ¼ cup/150g vital wheat gluten to a bowl. In a separate container, combine ⅔ cup/160ml water, 2 tablespoons soy sauce, 2 tablespoons tomato purée and 2 teaspoons paprika into a nice thick sauce. Add the wet ingredients to the dry and stir it into a dough. Once it's in one ball, transfer it to a clean work surface and knead for 5 minutes. Let the dough rest for 5 minutes, then cut it into 4 pieces and knead and stretch them into steak shapes. In the video I made 2 massive steaks, but I'd recommend making 3 or 4 more reasonable sized ones. Mix a stock cube into a large pot and bring to a low boil before placing in your steaks. Cover and cook on a low simmer for 30 minutes on each side. Make sure that the water doesn't boil! Remove your steaks and cook straight away or you can refrigerate for 10 days and freeze for 6 months!

To cook your steak

Make sure your steaks are at least room temperature, then generously season each side with salt and pepper. Heat a frying pan on a medium-high heat with 1 tablespoon sunflower oil. Once the oil is shimmering, carefully lay in your steaks (away from you to avoid splashing). Cooking times vary based on preference and the steak temperature. Just turn it over once it's getting crispy after 1-3 minutes. Once turned, add 2 tablespoons vegan butter along with 2 cloves fresh garlic {crushed} and a handful fresh thyme, then constantly baste the steaks by scooping up the fat and pouring it over the top of the steaks. To stop the garlic and thyme getting burned, just place on top of the steaks before they get burnt. Once cooked to your liking, remove from the heat and serve!

📗 The Real Vegan Cookbook

The go-to recipes of a lifelong vegan; all on one page with no ads and 100% free.Share & enjoy!

Recipes

Breakfasts

French Toast

Ingredients

For batter:

For frying:

Steps

Making the batter

Cooking the French toast

Extra stuff

Omelette

Ingredients

Steps

Cook up the veg

Create the no-egg omelette mix

Cook the perfect omelette

Omelette Toast

Ingredients

Steps

Prepare the omelette toast

Cook the omelette toast

Notes

Pancakes (British)

Ingredients

Dry ingrediesnts

Wet ingredients

Toppings

Steps

Making the batter

Cooking the pancakes

Notes

Quick & Easy

Ramen Bowl

Ingredients

Broth

Toppings

Steps

Making noodles on the stove

Making noodles in the microwave

The final touch

Nachos

Ingredients

Toppings

Steps

Stovetop mac 'n' cheese

Ingredients

Steps

Main Meals

Enchiladas

Ingredients

The 'meaty' filling

The enchilada sauce

Steps

Making the filling

Making the sauce

Bring it all together

Chickpea Curry

Ingredients

For the curry

To go with the curry

Steps

Celery & Potato Soup

Ingredients

Steps

Lasagne

Ingredients

Ragu sauce

Béchamel sauce

Steps

Making the ragu sauce

Making the béchamel sauce

Making and cooking the lasagne

Notes

Baking & Desserts

Chocolate Chip Cookies

Ingredients

Bowl one

Bowl two

The go-to recipes of a lifelong vegan; all on one page with no ads and 100% free.
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