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Vegan Recipes & Tips — Vegan

Stir Up Sunday - Vegan Christmas Pudding Recipe

Posted by Alfie Austin on

Stir-up Sunday is always on the last Sunday before advent, and it’s the day people prepare their Christmas Puddings. Here’s a boozy vegan Christmas Pudding recipe that I tried out last year, nut free to accommodate my partner’s nut allergy too.

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Vegan Honeycomb Recipe

Posted by Alfie Austin on

Vegan Honeycomb Recipe

  Honeycomb: One of life's accidentally vegan pleasures. Traditionally and autumn recipe, this honeycomb is too good not to try, and its really simple. Just make sure to keep your eye on it, to make it a crunchy sweet golden treat! INGREDIENTS 200g Billingtons Fairtrade Golden Granulated Sugar 5 tbsp Rayners Organic Fairtrade Golden Syrup 2 tsp bicarbonate of soda Vegan spread, for greasing the tin Dark or vegan friendly chocolate (optional)  METHOD TIP: If you take it off the heat too soon it will become chewy, so keep you’re eye on it and make sure the temperature reaches at least 146C (use a...

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Vegan Treacle Toffee Recipe

Posted by Alfie Austin on

A bonfire night recipe as old as bonfire night itself (probably). Our accidentally vegan recipe for your sweet tooth: Vegan Treacle Toffee.

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Winter Vegan Apple & Cinnamon Crumble

Posted by Alfie Austin on

Winter Vegan Apple & Cinnamon Crumble
Our hot pudding has been a firm favourite, and as a result, a fixed feature on our cafe’s menu for years! Always vegan, delicious and perfect for the colder months as a warming, comforting treat, here is our previously secret Apple & Cinnamon Crumble Recipe!

Made as a batch to be made into individual portions as desired.

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Squash, Carrot & Coconut Vegan Soup Recipe

Posted by Alfie Austin on

Squash, Carrot & Coconut Vegan Soup Recipe

A fabulously seasonally autumn soup recipe, healthy soup recipe and naturally, vegan soup recipe to give you a warming comforting lunch! Something we serve in our cafe, here is our Squash, Carrot & Coconut Soup Recipe, that pairs well with a few slices of Sourdough Bread.  INGREDIENTS 3 Garlic Cloves 1 Medium White Onion 2 Large Carrots 1 Medium Butternut Squash 1 x 400ml tin of Ma’s Happy Life Fairtrade Coconut Milk 2 Litres of Marigold Organic Swiss Vegetable Stock (measurements per instructions) 2 tsp of Salt 1 tsp of Pepper 2 tbsp Olive Oil METHOD Add 2 tbsp of olive oil to pan and fry the finely sliced onion & garlic...

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