Tag: recipes

Easy Vegan Banana Bread Recipe

Easy Vegan Banana Bread Recipe

Banana bread is one of my favourite sweet treats. It is not too sweet and can easily be mixed with other ingredients like chocolate or blueberries. This recipe shows you step by step how to make a wonderfully moist vegan banana bread. It is so 

Best Family-Friendly Vegan Pizza Dough Recipe

Best Family-Friendly Vegan Pizza Dough Recipe

Have you ever wondered if you could make your own pizza from scratch? The answer is yes and it is so easy! The ingredients are probably already in your pantry so why not give making your own vegan pizza dough at home a try? Pizza 

How To Make Vegan Pasta – Easy And Affordable Recipe

How To Make Vegan Pasta – Easy And Affordable Recipe

For a while, I wanted to make my own homemade pasta. I don’t have a pasta maker but I figured you don’t need and I can tell you, no, you don’t need one. You may need a bit more time but I found it was really relaxing to make vegan pasta dough at home.

You don’t need many ingredients either, most recipes use eggs but I wanted it to be vegan so no eggs in this recipe. Then another staple ingredient is semolina flour which I did not have at home and with London being in lockdown I did not want to go on a shopping trip. So no semolina flour in this recipe.

make vegan pasta
Homemade pasta with vegan pesto

The day before I had made this incredible vegan spinach and pumpkin seed pesto which was perfect with the pasta!

How to Make Vegan Pasta

This pasta only needs three ingredients. Yes, you read right! This homemade vegan pasta dough you can make with just flour, water and olive oil! It takes some time to prepare but cooks in just 2 minutes as it is fresh pasta.

Learn how to make vegan pasta below:

Ingredients

  • 3/4 cup (6 fl oz / 170 ml) water
  • 2 tablespoons olive oil
  • 3 cups (15 oz / 426 g) all-purpose flour

Instructions

  1. Whisk together the water and olive oil in a small jug or bowl. Set aside.
  2. Place the flour in a mound on a large, flat surface. Make a well in the centre.
  3. Slowly add some of the water and mix into the centre of the flour. Gently bring together the flour and water/oil mixture by using your fingertips.
  4. Keep adding more water and incorporate the flour until all water has been absorbed. This will be a bit messy but it is absolutely worth it.
  5. Once the dough starts to form, bring it together with your palms and knead into a smooth dough. This will take about five minutes. Note: If your dough is too dry add a tiny amount of water to bring it together.
  6. When the dough forms into a ball, cover it with cling film and refrigerate for about 30 minutes to allow the dough to rest and the gluten to develop. Don’t let it rest longer than 18 hours though.
  7. After resting, remove the dough from the fridge and cut into four equal pieces. Set aside and cover with a towel to stop it from drying out.
  8. Flour your work surface and rolling pin and roll one ball of dough at a time. Try to get it as thin as you possibly can at this stage!
  9. Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into thin strips – the size depends on the kind of pasta you are making.
  10. Dust some flour over the sliced strips of dough and unravel them. Repeat this process with the remaining three balls of dough.

Cooking your vegan pasta

  1. Place a medium pot over medium heat and bring 8 cups of water to the boil. Then add salt and the fresh pasta
  2. Allow cooking for about two minutes or until tender. When the pasta floats to the top it is ready.
  3. Strain the water off the pasta and serve.
vegan pasta dough rolled
vegan pasta dough prep
vegan pasta dough cut
vegan pasta dough cooked
Yield: 4 servings

Vegan Pasta Dough

Vegan Pasta Dough

Tasty pasta recipe which only required 3 ingredients.

Prep Time 1 hour
Cook Time 2 minutes
Total Time 1 hour 2 minutes

Ingredients

  • 3/4 cup (6 fl oz / 170 ml) water
  • 2 tablespoons olive oil
  • 3 cups (15 oz / 426 g) all-purpose flour

Instructions

  1. Whisk together the water and olive oil in a small jug or bowl. Set aside.
  2. Place the flour in a mound on a large, flat surface. Make a well in the centre.
  3. Slowly add some of the water and mix into the centre of the flour. Gently bring together the flour and water/oil mixture by using your fingertips.
  4. Keep adding more water and incorporate the flour until all water has been absorbed. This will be a bit messy but it is absolutely worth it.
  5. Once the dough starts to form, bring it together with your palms and knead into a smooth dough. This will take about five minutes. Note: If your dough is too dry add a tiny amount of water to bring it together.
  6. When the dough forms into a ball, cover it with cling film and refrigerate for about 30 minutes to allow the dough to rest and the gluten to develop. Don't let it rest longer than 18 hours though.
  7. After resting, remove the dough from the fridge and cut into four equal pieces. Set aside and cover with a towel to stop it from drying out.
  8. Flour your work surface and rolling pin and roll one ball of dough at a time. Try to get it as thin as you possibly can at this stage!
  9. Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into thin strips - the size depends on the kind of pasta you are making.
  10. Dust some flour over the sliced strips of dough and unravel them. Repeat this process with the remaining three balls of dough.

Nutrition Information:

Yield:

4 servings

Serving Size:

1

Amount Per Serving: Calories: 401Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 2mgCarbohydrates: 72gFiber: 3gSugar: 0gProtein: 10g

Nutrition information isn’t always accurate.

FAQ

Can I freeze homemade pasta?

Sure if you do happen to have any leftovers – how unlikely that may sound – you can absolutely freeze it. Ideally, you want to freeze it in little individual pasta nests. Place the homemade pasta on a baking sheet and then put the baking sheet in the freezer for about 15 minutes. Once they are semi-frozen you can then transfer the vegan pasta in a container or airtight bag. Label your container or bag with the data and you can keep your pasta for up to three months.

If you enjoyed the recipe on how to make vegan pasta and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.

Easy Vegan Leek And Potato Soup

Easy Vegan Leek And Potato Soup

Last week, I found I still had some potatoes that needed to be used up. I used to make soups all the time but recently not so much so I pulled out my immersion stick blender for this oldie but goldie of recipes. This easy 

Easy Vegan Spinach And Pumpkin Seed Pesto

Easy Vegan Spinach And Pumpkin Seed Pesto

Currently, I’m trying to find simple recipes that I can use for a variety of dishes. I used to love pesto for pasta or as a mixture with cheese in my pre-vegan days. So I have been on the lookout for some nice option to 

The Best Vegan Empanada Dough Recipe – Only 4 Ingredients

The Best Vegan Empanada Dough Recipe – Only 4 Ingredients

This vegan empanada dough recipe is so easy to make I am sure it will become one of your go-to recipes in no time. I love how versatile empanadas are and they make a great side or if you are like us also a great option as a main meal. I usually just prepare them with different fillings so everyone can eat their favourites.

I used to love making empanadas and freezing before starting my journey on a vegan diet. It was so relaxing to prepare the dough at the weekend and experiment with different fillings. I loved freezing them and then taking them out of the freezer whenever I didn’t feel like cooking.

However, it is actually really easy to tweak the regular empanada recipe and make vegan. I was so happy and make them now regularly. My freezer again has empanada dough ready to be defrosted whenever I want to make empanadas fresh. There are also a few frozen for a light and delicious snack. Have you tried making vegan empanada dough before?

Vegan Empanada Dough Recipe

Today, I just decided to give this a go as a special treat and made vegan empanadas with vegan spinach pesto. It went down a treat with my other half and we will be making these more often now. The vegan spinach pesto was easy to make and was used the next day on some freshly made pasta.

We are going to experiment with the fillings and I already made vegan cheese which was so easy to make and a great filling option.

Vegan empanadas

The empanada dough is actually really easy to prepare and you don’t need any fancy ingredients. Of course, if you find you would rather spend your time on the filling you can always get some ready-made puff pastry.

However, I find making the vegan empanada dough is very relaxing and fulfilling. And making it from scratch is easier than you might think!

Vegan Empanada Dough Recipe

Below I described the steps in detail how you can make your own empanada dough. It takes a bit of time so calculate this in. My recommendation is to prepare the dough ahead and freeze it until you need it if you know on the day you won’t have the time to prepare the dough from scratch.

Ingredients:

  • 500g plain flour (extra for dusting)
  • ½ ts fine salt
  • 250ml water
  • 250g vegan butter, at room temperature

For this vegan empanada dough recipe, you will need a large bowl. Put the flour and salt in the bowl and mix it. Then make a well in the centre. Gradually mix in enough water to make a smooth, workable dough. Knead the dough for 8-10 min, then cover and chill for at least 30 minutes.

Once the dough was chilled for 30 min you can start rolling it out on a large, lightly floured, flat surface, or floured board, into a rectangle about 45 x 30 cm (17 1/2 x 12 inches) and about 5 mm (1/4 inch) thick. Spread the vegan butter evenly over the dough and fold each short edge into the centre, then the whole thing in half again, so that it is four layers thick. Cover and refrigerate for a further 30 minutes.

After 30 minutes, roll the dough out again to 45 x 30 cm and again fold into four, then return it to the fridge for a final 30 minutes. The dough is now ready to use.

Roll the dough out so that it is about 2.5 mm thick and cut it into about 10 cm circles for individual empanadas, or 2 large rounds of Galician-style empanadas. Return them to the fridge and work with only a few at a time. Fill and cook as directed in the recipe.

Yield: Approx. 60 Servings

Vegan Empanada Dough

Vegan Empanada Dough

Make your own empanadas. The dough can be frozen and prepared in advance. Great vegan option.

Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes

Ingredients

  • 500g plain flour (extra for dusting)
  • ½ ts fine salt
  • 250ml water
  • 250g vegan butter, at room temperature

Instructions

  1. In a large bowl, mix the flour with the salt and make a well in the centre. Gradually mix in enough water to make a smooth, workable dough. Knead the dough for 8-10 min, then cover and chill for at least 30 minutes.
  2. Roll out the dough on a large, lightly floured, flat surface, or floured board, into a rectangle about 45 x 30 cm (17 1/2 x
    12 inches) and about 5 mm (1/4 inch) thick. Spread the vegan butter evenly over the dough and fold each short edge into the centre, then the whole thing in half again, so that it is four layers thick. Cover and refrigerate for a further 30 minutes.
  3. After 30 minutes, roll the dough out again to 45 x 30 cm and again fold into four, then return it to the fridge for a final 30 minutes. The dough is now ready to use.
  4. Roll the dough out so that it is about 2.5 mm thick and cut it into about 10 cm circles for individual empanadas, or 2 large rounds of Galician-style empanadas. Return them to the fridge and work with only a few at a time.
  5. Fill and cook as directed in the recipe until golden brown (about 15 to 20 min).

Nutrition Information:

Yield:

60 servings

Serving Size:

1

Amount Per Serving: Calories: 60Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 32mgCarbohydrates: 6gFiber: 0gSugar: 0gProtein: 1g
vegan empanada dough

If you are looking for empanada filling ideas have a look here where I collected a few of the fillings I have tried by now. I love experimenting with new vegan fillings and these are some of my favourites.

What are your favourite fillings for these? Please share your favourites in the comments below.

If you enjoyed the recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.

Easy Homemade Granola Recipe

Easy Homemade Granola Recipe

For breakfast, I like varying what I eat. Sometimes when I have enough time I will make my vegan pancakes, if it has quick I just grab a few oat breakfast bars before work. However, my go-to breakfast is this easy homemade granola recipe with 

Yummy Homemade English Breakfast Muffins

Yummy Homemade English Breakfast Muffins

For breakfast, I usually eat my homemade granola with my oat milk but for those special days when I crave something more special, I always have some English breakfast muffins in my freezer. They defrost quickly and are yummy with so many different toppings depending 

How to make your own Sourdough Starter

How to make your own Sourdough Starter

Sourdough bread is hugely popular and if you fancy testing my recipe for German sourdough bread but are missing the starter…look no further! I will share with you here how to make your own sourdough starter with just a few simple ingredients! Well, it is just flour and water so you might be able to start right away!

Although the whole process takes a few days it is well worth it. You will be able to bake your own fresh bread with your own sourdough starter.

Ingredients:
1 cup of rye flour
1/2 cup of water

To feed your starter:
1 cup all-purpose flour
1/2 cup of lukewarm water (if you are in a warm climate cold water is better)

How To Make Your Own Sourdough Starter

  1. Day 1: Combine the rye flour with the cool water in a non-reactive container. For example, you could use glass, crockery, stainless steel, or food-grade plastic. The container should be large enough to hold your starter as it grows; best use a container of at least 1-quart capacity.
  2. Stir everything together thoroughly; make sure there’s no dry flour anywhere. Cover the container loosely and let the mixture sit somewhere at warm room temperature (about 70°F) for 24 hours.
  3. Day 2: You may see no activity at all in the first 24 hours. That is absolutely fine! It may be rowing a tiny bit or even bubbling. That’s great! Either way, discard half the starter (4 ounces, about 1/2 cup), and add to the remainder 1 cup of unbleached all-purpose flour. Also, add 1/2 cup cool water (if your house is warm); or lukewarm water (if it’s cold).
  4. Mix well, cover, and let it rest at room temperature for 24 hours.
  5. Day 3: By the third day, you should see some activity — it should be bubbling and have expanded a bit. Now you can start with two feedings daily spread over the day as your schedule allows. For each feeding, add 4 ounces starter; which is a generous 1/2 cup, once it’s thoroughly stirred down. Discard any remaining starter.
  6. Add a 1 cup (4 ounces) unbleached all-purpose flour, and 1/2 cup water to the 4 ounces starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating.
  7. Day 4: Weigh out 4 ounces (1 cup) starter, and discard any remaining starter. Repeat step #6.
  8. Day 5: Weigh out 4 ounces (1 cup) starter, and again discard any remaining starter. Repeat step #6. By the end of day #5, the starter should have at least doubled in volume. You should see lots of bubbles. Also, the starter should have a bit of a tangy aroma — slightly acidic, but not overpowering. If your starter hasn’t risen much and isn’t showing lots of bubbles, repeat discarding and feeding every 12 hours on day 6, and day 7, if necessary — as long as it takes to create a vigorous (risen, bubbly) starter.
  9. Once the starter is ready, give it one last feeding. Discard all but 4 ounces (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface.
  10. Remove however much starter you need for your recipe — typically no more than 8 ounces, about 1 cup. If you need more than that either give it a couple of feedings without discarding until you’ve made enough for your recipe plus 4 ounces to keep and feed again.
  11. Transfer the remaining 4 ounces of starter to a jar or some other container. Keep it in your fridge and if you have a screw-on lid put it on loosely rather than airtight.

Have you tried making your own starter? Share your experience in the comments!

You may want to try how to make your own sourdough bread now. Check out my recipe for German sourdough bread.

If you enjoyed the recipe and want to find more head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.

Quick And Delicious Oat Bars Recipe

Quick And Delicious Oat Bars Recipe

I love making my own oat milk but struggled to find a good use for the leftover oat pulp. There are plenty of good ideas like making cookies or overnight oats but these were not right for me. I love oat bars though and adapted