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Coconut Lime Curd (Vegan)

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Coconut lime curd – this amazing vegan fruit curd is rich, smooth and creamy, easy to make and tastes like Summer in a jar. Ready in under 10 minutes.

A small glass jar of vegan coconut lime curd with a spoon in it.

One of the consistently most popular recipes on my site is my vegan lemon curd; and for good reason. It is ridiculously easy to make and tastes incredible.

Lemons are not the only fruit that can be used to make curd however, and I’ve got a long list of different versions to try. I’ve already posted a recipe for vegan blood orange curd and now its time for a lime and coconut version.

This vegan coconut lime curd is super smooth and creamy from the coconut, with a sharp lime flavour and just enough sweetness to balance. It doesn’t use any hard to find ingredients – just limes, cornflour (cornstarch), tinned coconut milk, sugar and coconut oil; and it takes mere minutes to whip up.

Close up of a jar of coconut lime curd.

Vegan fruit curd is a lot quicker and easier to make than the traditional egg based variety, and you don’t have to worry about ending up with a panful of sweet scrambled eggs rather than curd!

It is also incredibly versatile and can be used for so many different delicious things; why not try it:

  • spread on toast, muffins or scones
  • with crepes or pancakes
  • swirled into (vegan) yogurt or ice cream
  • spooned into pre-baked mini tart shells along with some fresh fruit
  • on top of a pavlova (use aquafaba to make a vegan meringue and top with coconut whipped cream)
  • to fill a cake or cupcakes
  • or just eat it straight from the jar with a spoon…

A clip top glass jar of vegan coconut lime curd with a spoon in it on a grey background

How To Make Vegan Coconut Lime Curd:

(For ingredients and full instructions see the recipe card below)

vegan coconut lime curd ingredients

Place 20g cornflour (cornstarch) in a non-reactive saucepan (such as stainless steel; DO NOT use an aluminium or copper pan or the acid may react with it and you’ll end up with yukky green curd). Gradually whisk in 150ml freshly squeezed lime juice – you will need four or five limes.

step one - mixing cornflour and lime juice

Next whisk in full fat tinned coconut milk (NOT the drinking  variety; and make sure that you give it a good whisk before measuring it out so that the fat and liquid are well blended) and granulated sugar.

Place the pan over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick. Do not let it boil for more than a minute.

step two - cooking the curd

Remove the pan from the heat and add the coconut oil (make sure that it is not refined so that you get the best coconut flavour), stir until melted and smooth. Allow the curd to cool a little then pour into a large jar (preferably sterilised – see below for instructions on how to sterilise jars).

step three - adding the coconut oil

Place the jar in the fridge overnight (if you can wait that long to dig in!) for the vegan coconut lime curd to cool and set. The following day you may find that it has set quite firm; just give it a really good stir and it will become lovely and smooth and creamy. It will keep for up to two weeks in the fridge.

How To Sterilise Jars:

The curd is best stored in sterilised jars. To do this, just before you begin making the curd, heat your oven to 140C/275F/gas mark 1. Wash the jars and lids well in hot soapy water, rinse them thoroughly then place the jars on their sides and the lids upside-down on a baking tray then place the tray in the oven.

Leave the jars in the oven to dry while you make the curd then carefully pour the hot curd into the hot jars (never pour hot curd into cold jars or vice versa or they may crack), place the lids on and leave to cool before putting them in the fridge.

A small glass jar of coconut lime curd on a grey background with limes and shredded coconut.

A small glass jar of vegan coconut lime curd with a spoon in it.
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Coconut Lime Curd (Vegan)

Coconut lime curd - this amazing vegan fruit curd is rich, smooth and creamy, easy to make and tastes like Summer in a jar. Ready in under 10 minutes.
Course Breakfast, Side Dish
Cuisine British, vegan
Keyword curd
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 large jar
Author Domestic Gothess

Ingredients

  • 20 g (2 Tbsp) cornflour (cornstarch)
  • 150 ml (scant 2/3 cup) freshly squeezed lime juice (from 4-5 large limes)
  • 120 ml (1/2 cup) full fat tinned coconut milk
  • 150 g (3/4 cup) granulated sugar
  • 50 g (1/4 cup) coconut oil (virgin, not refined)

Instructions

  1. Place the cornflour (cornstarch) in a non-reactive saucepan (such as stainless steel; DO NOT use an aluminium or copper pan or the acid may react with it and you'll end up with yukky green curd). Gradually whisk in the lime juice.

  2. Add the coconut milk and sugar and whisk until smooth.

  3. Place the pan over a medium-low heat and stir until the sugar has dissolved. Continue to cook the curd whilst stirring until it becomes very thick. Do not let it boil for more than a minute.

  4. Remove the pan from the heat and add the coconut oil, stir until melted and smooth.

  5. Allow the curd to cool a little then pour into a large jar (preferably sterilised). Place the jar in the fridge overnight for the curd to cool and set.

  6. The following day you may find that it has set quite firm; just give it a good stir and it will become smooth and creamy. It will keep for up to two weeks in the fridge; you may find that it separates a little after a couple of days, just give it a good stir again and it will be fine.

Lentil, Vegetable and Butter Bean Chilli (Vegan)

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Lentil, vegetable and butter bean chilli – this easy vegan chilli with coriander rice, guacamole and roasted courgette is a delicious, healthy and filling meal. Post sponsored by HelloFresh.

A pan of vegan vegetable, lentil and butter bean chilli with a bowl of coriander rice, roasted courgettes and guacamole on a grey background.

When HelloFresh asked me to recreate one of their recipes for the blog I was instantly drawn to this lentil, vegetable and butter bean chilli. Although all of their recipes look delicious, this was just the kind of healthy, hearty food that I was in the mood for.

The chilli is very simple to throw together, but is full of flavour and very filling due to the lentils and butter beans. It is served with tasty coriander rice, creamy, zingy guacamole and strips of roasted courgette.

All together it is an impressive meal that is deceptively simple to make. The recipe said that it serves two, but it will actually easily feed three people unless you are truly ravenous.

Two black plates of vegan lentil, vegetable and butter bean chilli, coriander rice, guacamole and roasted courgette on a grey background.

What Is HelloFresh?:

If you haven’t yet heard of HelloFresh then where have you been?! They are a very popular meal kit service who provide recipe boxes and detailed instructions so that you can try out new and exciting meals every week.

You get to pick the recipes that take your fancy (there are plenty of veggie options) and just let them know how many servings you need and what time you would like your box delivered.

You are then sent a box full of fresh, quality ingredients which are already measured out for you, ready to cook your meals.

The detailed instruction cards walk you through the process, making cooking a breeze; and because you receive just the right amount of each ingredient there is no food waste! It is a perfect service for busy people who like fresh, home cooked food but are short on time.

Close up of a white pan full of chilli topped with chopped coriander.

How To Make Lentil, Vegetable and Butter Bean Chilli:

(For ingredients and full instructions see the recipe card below)

Lentil, vegetable and butter bean chilli ingredients

Start by heating up the oven, finely chopping up a red onion and slicing a red bell pepper into approx 2cm chunks.

Fry the chopped onion in some olive oil in a non-stick pan for about five minutes, until it has softened, then add the red pepper and cook for a couple more minutes.

Add cumin, ground coriander, smoked paprika, a pinch of chilli flakes (you can omit the chilli if you don’t like spice!) and some salt and pepper and cook for another minute or so.

Frying the vegetables and spices.

Meanwhile, boil 350ml water in a pot with some salt. Once it is boiling, add your rice to the pot, give it a stir and turn the heat to low. Cover the pot with a lid and leave on a low heat for ten minutes. After ten minutes have passed, turn off the heat and leave it to rest for 10 mins. Don’t peek under the lid until the 20 mins are up!

Once the rice is cooked, stir in some chopped fresh coriander.

Making the coriander rice

Add some red lentils to the pan of onions and peppers, along with a tin of chopped tomatoes and a splash of water. Bring it up to a simmer and cook for about fifteen minutes, stirring often, until the lentils are soft and the sauce has thickened.

After the lentils have been cooking for five minutes or so, add in a tin of rinsed and drained butter beans.

Cooking the chilli

While the chilli and rice are cooking, cut a courgette in half lengthways, chop each half into four lengths and then into 6cm sticks. Toss the courgettes in some olive oil, salt and pepper. Roast in the oven for 15 mins.

Roasting the courgette

Make the guacamole by scooping the flesh of an avocado into a bowl with some lime juice, salt and pepper. Mash it roughly with a fork.

Making the guacamole

Check the seasoning of the chilli and add more salt and pepper as required then serve with the rice, courgette and guacamole.

Close up of a black plate full of chilli, coriander rice, guacamole and roasted courgette.

More Hearty Vegan Meals:

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

A pan of vegan vegetable, lentil and butter bean chilli with a bowl of coriander rice, roasted courgettes and guacamole on a grey background.
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Lentil, Vegetable and Butter Bean Chilli

Lentil, vegetable and butter bean chilli - this easy vegan chilli with coriander rice, guacamole and roasted courgette is a delicious, healthy and filling meal. Serves three; or two very generously.
Course Main Course
Cuisine Mexican, vegan
Keyword chilli
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3 people
Calories 614 kcal
Author Domestic Gothess

Ingredients

Chilli:

  • 1 red onion
  • 1 red bell pepper
  • 1 Tbsp olive oil
  • 1/2 Tbsp ground cumin
  • 1/2 Tbsp ground coriander
  • 1 tsp smoked paprika
  • 1/4 tsp chilli flakes
  • 3 Tsp red split lentils
  • 1 400 g tin chopped tomatoes
  • 150 ml (2/3 cup) water
  • 1 400 g tin butter beans drained
  • salt and pepper

Rice:

  • 1 cup basmati rice
  • 1/4 tsp salt
  • 350 ml (1 1/2 cups) water
  • 3 Tbsp chopped fresh coriander (cilantro)

Roasted Courgette:

  • 1 medium courgette (zucchini)
  • 1/2 Tbsp olive oil
  • salt and pepper

Guacamole:

  • 1 large ripe avocado
  • juice of 1/2 lime
  • salt and pepper

Instructions

  1. Pre-heat the oven to 180C/350F/gas mark 4. Peel and finely chop the onion. Remove the core from the pepper and chop into approx 2cm squares.

  2. Heat the Tbsp of olive oil in a non-stick frying pan on low heat and cook the onion for 5 mins until it softens. Add the chopped pepper to the pan with the onion, turn the heat to medium and cook for 3 mins.

  3. Add the cumin, ground coriander, smoked paprika, chilli flakes and a pinch of salt and pepper. Stir together and cook for another minute.

  4. Meanwhile, bring the 350ml water to a boil in a pot with the ¼ tsp of salt. Once boiling, add your rice to the pot, give it a stir and turn the heat to low. Cover the pot with a lid and leave on a low heat for 10 mins. After 10 mins switch off the heat and leave to rest for 10 mins. Don’t peek under the lid until the 20 mins are up!

  5. Add the lentils to the onion mixture along with the chopped tomatoes and 150ml of water. Stir together and let the mixture bubble away on low heat uncovered for 15 mins until the lentils are soft and the sauce has thickened. Stir often to prevent the lentils from sticking. After the lentils have been cooking for 5 mins, drain and rinse the butter beans and add them to the pan..

  6. While the chilli and rice are cooking cut the courgette in half lengthways, chop each half into four lengths and then into 6cm sticks. Toss the courgettes in the 1/2 tbsp of olive oil, 1/4 tsp salt and some pepper. Roast in the oven for 15 mins.

  7. To make the guacamole, scoop the avocado flesh into a bowl along with the lime juice and some salt and pepper and roughly mash with a fork.

  8. Once the rice is cooked, stir in the chopped coriander. Check the seasoning of the chilli and add more salt and pepper as needed. Serve the chilli with the rice, roasted courgette and a dollop of guacamole.

This post is sponsored by HelloFresh, thank you for supporting the brands that allow me to continue doing what I love – playing with food and making a mess of my kitchen.

 

Vegan Peanut Butter Chocolate Chip Cookies

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Vegan peanut butter chocolate chip cookies – chewy in the middle and crispy around the edges, these peanut butter cookies are easy to make and very, very moreish!

Vegan peanut butter chocolate chip cookies - chewy in the middle and crispy around the edges, these peanut butter cookies are easy to make and very, very moreish! #vegan #vegancookies #peanutbutter #chocolatechip #veganbaking

Vegan peanut butter chocolate chip cookies. Do I really need to say any more?

Vegan peanut butter chocolate chip cookies on a vintage wire rack on a grey background.

These cookies are an adaptation of my popular vegan chocolate chip cookies recipe, which I re-worked to make into a peanut butter version; because what is better than peanut butter, chocolate and cookie together?

They have a perfect texture – chewy in the middle and crisp around the edges; with a wonderful peanut butter flavour and lots and lots of chocolate.

They are also really quick and easy to make – always a bonus when a cookie craving strikes! The recipe just makes eight cookies (I try not to bake huge batches when there are just the two of us  to eat them!), but it can easily be doubled to make sixteen cookies if you have more people to feed.

Close up of a vegan peanut butter chocolate chip cookie broken in half on a sheet of baking parchment.

How To Make  Vegan Peanut Butter Chocolate Chip Cookies:

(For ingredients and full instructions see the recipe card below)

*For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.*

As with most cookie recipes we start by creaming together (vegan) butter and sugar until light and fluffy. Except that in this recipe we also add creamy peanut butter. You can do this with an electric mixer or with a wooden spoon and a bit of elbow grease!

The best cookie texture is achieved by using a mixture of brown and white sugars – I go 50/50.

Next we whisk in vanilla extract (essential in a cookie!), and a little plant milk to replace the moisture from the egg. Soy milk is best for baking but any unsweetened variety will work.

Step 1 - creaming the butter and sugars.

Then mix in plain flour, baking powder, salt and cornflour (cornstarch). The cornflour replaces the binding properties of the egg.

Finally, stir through your chopped chocolate; but make sure that you reserve a handful to top the cookies with. The prettiest cookies are achieved by pressing a few chunks of chocolate into the dough after you have formed your cookie dough balls.

Step 2 - making the dough.

Divide the cookie dough into eight equal portions and roll each one into a ball. Place them well spaced apart on a couple of baking sheets lined with baking parchment and flatten them very slightly. Press a few chunks of the reserved chocolate on top of each one then pop the trays in the fridge for half an hour while you preheat the oven.

Step 3 - forming the cookies.

*(You can bake the cookies straight away if you are in a hurry, but they have the best texture if they are allowed to chill first. You can also store the dough (covered so it doesn’t dry out) in the fridge for several days before baking.).

Once the dough is chilled, bake the cookies for about fifteen minutes. The exact baking time will vary depending on your oven and how you like your cookies.

Bake until very pale golden for a soft cookie, and until a darker golden colour for a cookie that has a bit more crunch. They will still be quite soft but will firm up as they cool.

You might want to bake one on its own first to determine exactly how long they will take in your oven.

Once the cookies are baked, remove the tray from the oven and drop it from a height of about 20-30cm onto the counter top. This helps to flatten the cookies out; it is totally optional if you prefer a thicker cookie, but I enjoy making a racket.

Step 4 - baking the cookies

Leave the cookies to cool on the tray for ten minutes as they are delicate at first; then transfer them to a wire rack once they have cooled and firmed up a bit.

The cookies are best eaten fresh but will keep in an airtight container for a couple of days.

Vegan cookies on a wire rack, one broken in half.

The Best Ingredients To Use For These Vegan Peanut Butter Chocolate Chip Cookies:

Butter:

You must make sure that you use the kind of vegan butter/margarine that comes in a solid stick, NOT the spreadable kind in a tub which has too high a water content for baking. Using the wrong sort could result in cookies with an inferior texture, and nobody wants that.

I use either Naturli Vegan Block or Stork block, though I think that Violife now also make a block margarine as well (I haven’t tried it yet though). In the US I think that Earth Balance buttery sticks would be the correct product to use.

Peanut Butter:

I use Whole Earth smooth peanut butter which has a creamy texture. Any creamy variety should work fine; I haven’t tested these vegan peanut butter chocolate chip cookies with the crunchy kind though I suspect that you would need to use a bit more of it to achieve the right texture.

I also haven’t tested them with natural peanut butter (the kind that separates). Again, I think that it would work fine but the cookies may spread more.

Chopped Chocolate or Chocolate Chips?:

I vastly prefer using chopped chocolate rather than chocolate chips in cookies. I think that it gives them a nicer texture and a more evenly distributed chocolate flavour. You can use chocolate chips if you prefer however.

A hand reaching for a cookie.

Can I Freeze Them?:

Yes, the unbaked cookies can be frozen. Once you have made the dough, divide it up and shape into balls. Place them spaced apart on a tray in the freezer then transfer to a ziplock bag once frozen. They can be baked straight from frozen but may need a minute or two longer in the oven.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

Vegan cookies on a wire rack, one broken in half.
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Vegan Peanut Butter Chocolate Chip Cookies

Vegan peanut butter chocolate chip cookies - chewy in the middle and crispy around the edges, these peanut butter cookies are easy to make and very, very moreish!

Course Dessert
Cuisine American, baking, vegan
Keyword cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 cookies
Author Domestic Gothess

Ingredients

  • 60 g (1/4 cup) vegan block butter/margarine (NOT the spreadable kind) softened
  • 60 g (1/4 cup) creamy peanut butter
  • 50 g (1/4 cup) caster (superfine) sugar
  • 50 g (packed 1/4 cup) light brown soft sugar
  • 1 Tbsp unsweetened non-dairy milk (I use soy)
  • 1 tsp vanilla extract
  • 80 g (2/3 cup) plain (all-purpose) flour
  • 10 g (1 Tbsp) cornflour (cornstarch)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 85 g (3 oz) dark chocolate chopped

Instructions

  1. Place the vegan butter, peanut butter, caster and light brown soft sugars in a bowl and whisk with an electric mixer until light and fluffy. (You can also use a wooden spoon and elbow grease!).

  2. Add the milk and vanilla extract and whisk until well combined then add the flour, cornflour, baking powder and salt and whisk again until smooth.

  3. Stir in most of the chopped chocolate, reserving a handful to top the cookies with.

  4. Line a couple of baking sheets with baking parchment. Divide the dough into eight equal portions and roll each one into a ball.

  5. Place the balls well spaced apart on the baking trays and flatten each one very slightly with your hand. Press a few chunks of the reserved chocolate into the top of each one.

  6. Place the trays in the fridge for at least half an hour if possible (though the cookies can be baked right away if needed). The dough will keep in the fridge for a couple of days (covered); or the cookie dough balls can be frozen and baked straight from frozen as needed.

  7. Preheat the oven to 180C/350F/gas mark 4. Bake the cookies for about 15 minutes, until golden around the edges. They will still be soft in the middle but will firm up as they cool.

  8. Once the cookies are baked, remove the trays from the oven and drop them from a height of about 20-30cm onto the counter top. This helps to flatten the cookies out but it is totally optional if you prefer a thicker cookie.

  9. Leave the cookies to cool on the tray for ten minutes as they are delicate at first; then transfer them to a wire rack once they have cooled and firmed up a bit. Once cool store in an airtight container.

 

Vegan Carrot Cake Loaf

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Vegan carrot cake loaf – this is the best vegan carrot cake! Easy to make, moist, sweet and spicy with a zingy lemon glaze; this loaf cake is perfect for snacking on.

Vegan carrot cake loaf - this is the best vegan carrot cake! Easy to make, moist, sweet and spicy with a zingy lemon glaze; this loaf cake is perfect for snacking on. #vegan #carrotcake #vegancake #veganbaking

It seemed criminal that I hadn’t yet posted a recipe for vegan carrot cake as it is both one of mine and Damian’s favourite cakes. I tested and developed this recipe some time ago but hadn’t gotten round to photographing it; Easter seemed like the perfect time to bake another loaf and finally take some photos!

Close up of slices of vegan carrot cake loaf topped with lemon glaze.

This is a really simple, but really moist and flavourful vegan carrot cake loaf. When I took it round to the in-laws for Easter Sunday it disappeared within minutes and everyone was lamenting that I hadn’t made a larger cake – you may want to double the recipe and bake two loaves!

The cake is moist, lightly spiced and has a wonderful soft but not too dense texture. I did initially want to top it with a vegan cream cheese frosting but all three of the supermarkets closest to me were out of vegan cream cheese that wasn’t garlic and herb flavour, so a simple lemon glaze had to do!

The lemon glaze is delicious however, and it works wonderfully with the lightly spiced flavour of the cake. It is also lovely plain too so feel free to top it as you wish (or not at all).

Unsliced vegan carrot cake with lemon glaze on a sheet of baking parchment on a grey background with white flowers in the background.

How To Make Vegan Carrot Cake Loaf:

(For ingredients and full instructions see the recipe card below)

Start by whisking together the wet ingredients – caster sugar, light brown soft sugar, sunflower oil, non-dairy milk, cider vinegar, vanilla extract and lemon (or orange) zest.

Step 1 - mixing the wet ingredients

In a separate bowl, sift together the dry ingredients – plain flour, wholemeal flour, cinnamon, ginger, nutmeg, bicarbonate of soda, baking powder and salt.

Step 2 - mixing the dry ingredients

Tip the dry ingredients into the wet and whisk gently until no lumps of flour remain, be careful not to over-beat the batter however as that can make the cake tough.

Add the grated carrots, and if you are using any mix-ins such as nuts or raisins add them now too. Fold through until well combined.

step 3 - making the batter.

Tip the batter into an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin that you have greased and lined with a strip of baking parchment and spread it level. Bake for about an hour until a skewer inserted into the centre comes out clean.

Step 4 - baking the cake

Let the cake cool in the tin for about 20 minutes then carefully lift it out using the strip of baking parchment and place it on a wire rack to cool completely before you add the glaze. The cake is delicate when warm so be careful moving it.

Slices of eggless carrot cake on a sheet of baking parchment on a grey background with white flowers and a linen cloth.

How Long Will It Keep?:

This vegan carrot cake loaf will keep for around five days in an airtight container.

Can I Freeze It?:

Yes, any leftover slices of this cake will freeze well in an airtight container. Allow to defrost at room temperature.

Tips:

1.For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.

2. Use a standard sized grater for the carrots rather than a fine one for the best texture.

3. I like to use sunflower oil for baking as it has a very neutral flavour, but you can use another mild flavoured oil instead. Or you can use olive oil or melted coconut oil if you don’t mind the flavour coming through.

4. Mix a couple of handfuls of raisins or chopped walnuts into the batter along with the grated carrots.

5. Make sure that you allow the cake to cool completely before adding the glaze/frosting and slicing into it.

6. Top with a vegan cream cheese frosting instead of the lemon glaze.

7. Omit the glaze entirely for a less sweet cake that is great for breakfast or brunch.

Close up of sliced vegan carrot cake loaf with lemon glaze.

If you tried this recipe why not tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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Vegan Carrot Cake Loaf

Vegan carrot cake loaf - this is the best vegan carrot cake! Easy to make, moist, sweet and spicy with a zingy lemon glaze; this loaf cake is perfect for snacking on.
Course Dessert
Cuisine baking, British, vegan
Keyword cake
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 people
Author Domestic Gothess

Ingredients

Vegan Carrot Cake Loaf:

  • 150 g (3/4 cup + 1 Tbsp) light brown soft sugar
  • 65 g (1/3 cup) caster (superfine) sugar
  • 120 ml (1/2 cup) sunflower oil (or another mild flavoured oil)
  • 120 ml (1/2 cup) unsweetened non-dairy milk (I used soy)
  • 2 tsp cider or white wine vinegar
  • 1 tsp vanilla extract
  • finely grated zest of 1 lemon or orange
  • 140 g (1 cup + 2 Tbsp) plain (all-purpose) flour
  • 65 g (1/2 cup + 1 Tbsp) plain wholemeal flour
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 240 g (8.5 oz) grated carrot

Lemon Glaze:

  • 175 g (1 1/2 cups) icing (powdered) sugar sifted
  • 1 Tbsp unsweetened non-dairy yoghurt (optional)
  • juice of 1/2 lemon (plus extra as needed)

Instructions

  1. Preheat the oven to 180C/350F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin and line with a strip of baking parchment. Make sure that you leave some overhanging on either side so that you can lift the cake out easily.

  2. Whisk together the light brown soft sugar, caster sugar, oil, milk, vinegar, vanilla and lemon or orange zest in a large bowl.

  3. In a separate bowl, sift together the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt.

  4. Tip the dry ingredients into the wet and whisk gently until no lumps of flour remain. Be careful not to over-beat the batter however as that can make the cake tough.

  5. Add the grated carrots and fold through until well combined.

  6. Pour the batter into the prepared tin, spread it level and bake for about an hour until a skewer inserted into the centre comes out clean.

  7. Let the cake cool in the tin for about 20 minutes then carefully lift it out using the strip of baking parchment and place it on a wire rack to cool completely.

  8. To make the glaze, place the sifted icing sugar in a bowl and add the yoghurt (if using). Gradually stir in the lemon juice until it forms a thick but pourable glaze.

  9. Pour the glaze over the top of the cake and serve. Store any leftovers in an airtight container.

Vegan Sausage Casserole With Lentils And Farro

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Vegan sausage casserole with lentils and farro – this hearty vegan stew is easy to make, healthy, very filling and incredibly satisfying.

Vegan sausage casserole with lentils and farro - this hearty vegan stew is easy to make, healthy, very filling and incredibly satisfying. #vegan #vegetarian #vegancasserole #healthyvegan

This vegan sausage casserole with lentils and farro is a regular on my meal rotation; particularly during the colder months. I love it because it is so easy to make but it is also packed full of flavour and is very filling, as well as being a very healthy meal.

Close up of a white pan full of vegan sausage and lentil casserole topped with parsley.

I use carrots, butternut squash and potatoes as the vegetable base, but you can vary them as you like. Sweet potatoes, parsnips and swede would all work well instead.

I use tinned lentils for ease, but the kind that come pre-cooked in a sachet work too. I like to add some farro (also known as emmer wheat) to the stew too; I like it because it only takes 15 minutes to cook but it can be difficult to find. (I get mine from larger Tesco’s).

If you can’t find farro then you can use pearl barley instead, but bear in mind that it takes quite a long time to cook so add it to the stew before the vegetables and cook for half an hour before adding in the veg and then cook for another half hour.

A white bowl full of vegan stew on a grey background with a cream cloth, a bowl of parsley and sliced bread.

For the sausages I use Linda McCartney ones but feel free to use any variety you prefer. I cook them separately (under the grill or according to the instructions on the packet), then stir them through the stew once everything has finished cooking. I think that cooking them separately results in the best flavour and texture.

I like to serve this vegan sausage casserole with some crusty buttered bread to mop up the juices. It is a real crowd-pleaser of a meal; even my husband who doesn’t generally like veggie sausages absolutely loves this stew!

Any leftovers will keep well in the fridge for a couple of days and are great re-heated for easy lunches. This vegan sausage casserole will thicken as it sits but it is still delicious; or you can add in a splash of vegetable stock when you re-heat it to thin it out a little.

A white pan full of vegan casserole on a grey background with sliced bread, chopped parsley and a cream linen cloth.

More Hearty Vegan Meals:

A white bowl full of vegan stew on a grey background with a cream cloth, a bowl of parsley and sliced bread.
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Vegan Sausage Casserole With Lentils and Farro

Vegan sausage casserole with lentils and farro - this hearty vegan stew is easy to make, healthy, very filling and incredibly satisfying.
Course Main Course
Cuisine British, vegan
Keyword casserole
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 5 people
Calories 425 kcal
Author Domestic Gothess

Ingredients

  • 2 Tbsp olive oil
  • 1 brown onion peeled and finely chopped
  • 4 cloves garlic peeled and crushed
  • 1 tsp smoked paprika
  • 2 Tbsp tomato puree
  • 350 g (2 large) carrots chopped
  • 1 small butternut squash (about 650g unpeeled weight) peeled, de-seeded and diced
  • 350 g (1 large) potato diced
  • 1 400 g (14oz) tin chopped tomatoes
  • 2 bay leaves
  • 1 litre strong vegetable stock
  • 100 g (3.5 oz) dried farro
  • 400 g (14 oz) tin green lentils drained
  • 8 vegan sausages (I used Linda Mc Cartney)
  • salt and pepper

Instructions

  1. Heat the oil in a large pan, add the onion and cook over a low heat for about 10 minutes, until soft.

  2. Add the garlic, smoked paprika, tomato puree and carrots and cook for 5 more minutes, stirring often.

  3. Add the butternut squash, potato, tinned tomatoes, bay leaves and stock; bring up to a simmer and cook for about 20 minutes, until the vegetables are almost tender.

  4. Add the farro and lentils and cook for another 15 minutes, until the farro and vegetables are cooked through. Add a splash more stock if needed but the stew should not be too watery.

  5. Meanwhile, cook the sausages according to the instructions on the packet. Once cooked, slice each one into fat pieces.

  6. Season the stew to taste with plenty of salt and pepper, stir through the sliced sausages and serve with crusty buttered bread to soak up the juices.

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