Vegan

Here you will find all of my vegan and plant based recipes including main courses, baked goods, snacks, sides, breakfasts, brunch, drinks and sweets.

Easy Vegan Banana Bread

March 31, 2020 by hannahhossack Leave a Comment

Easy vegan banana bread – this is the best vegan banana bread recipe! It is so quick and simple to make, perfectly moist, tender, fluffy and full of banana flavour. It is the perfect way to use up those brown bananas and is really adaptable, add whatever mix-ins you like! Eggless and dairy-free with NO weird egg replacers.

I’ve posted quite a few different recipes for various flavours of vegan banana bread before; but I realised recently that I have never actually written up the recipe for my basic, easy vegan banana bread.

This easy vegan banana bread may be basic, but it is anything but boring. It is a super simple recipe that uses just regular store cupboard ingredients but results in a beautifully moist, tender, fluffy, flavourful banana bread that easily rivals any egg and dairy laden variety.

All you need to whip up a loaf is:

Bananas – the more ripe and brown they are the better!

Light brown soft sugar – brown sugar gives the banana bread flavour and extra moisture, but it will still work well with white sugar if you don’t have brown.

Oil or vegan block butter – you can use a neutral flavoured oil such as sunflower, vegetable or canola oil, or use melted coconut oil or melted vegan block butter. All of these options work well. (Oil might give a sliiightly more moist texture than butter but both are good. The one in the photos was made with melted butter (Naturli Vegan Block)).

Plain flour – I like this vegan banana bread best made with regular plain white flour but you can also swap about a third of it for wholemeal flour if you like. Or replace the plain flour with white spelt flour.

Non-dairy milk: soy milk is best for baking as it has the highest protein content but any variety will work (except tinned coconut milk).

Cider or white wine vinegar: a little bit of vinegar reacts with the bicarbonate of soda to help the banana bread rise. You could swap it for a teaspoon of lemon juice if you don’t have vinegar.

Baking powder and bicarbonate of soda: these are the raising agents that make the banana bread light and fluffy.

Vanilla and cinnamon: I like to add a dash of vanilla extract for extra flavour but you can leave it out if you don’t have it. I kept the cinnamon fairly minimal to enhance the banana flavour rather than overpower it but you can add more if you like. A 1/4 tsp of ground nutmeg would be a lovely addition too!

Salt: I find that the flavour of most baked goods is enhanced by the addition of a little bit of salt.

How To Make Easy Vegan Banana Bread:

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

Make sure that you have preheated your oven and greased and lined a 2lb loaf tin.

Start by whisking together plain flour, baking powder, bicarbonate of soda, cinnamon and salt in a large bowl using a balloon whisk.

Next, mash your bananas very well with a fork and add them to the bowl of flour along with light brown soft sugar, your choice of oil or melted butter, non-dairy milk, cider or white wine vinegar and vanilla extract.

Gently whisk everything together until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough.

If you are adding any mix-ins, fold them through now.

Pour the batter into your greased and lined tin and spread it level. Bake for about 50-60 minutes until the banana bread is springy to the touch and a skewer inserted into the centre comes out clean. If the top starts to get too dark before it is ready you can loosely cover it with tin foil.

Cool in the tin for ten minutes then carefully turn it out onto a wire rack and leave to cool completely. Store in an airtight container for up to five days.

Optional Mix-Ins:

This easy vegan banana bread is delicious as it is but it also works really well with mix-ins. Why not try adding about 125g of chocolate chips, roughly chopped nuts, raisins or other dried fruit?

Can I Freeze It?:

Yes. this easy vegan banana bread freezes really well. Either place it in an airtight freezer-proof container or ziplock bag or wrap it well before freezing.

Allow to defrost at room temperature. Once defrosted it is nice if you give it 10 seconds in the microwave to refresh it.

More Vegan Banana Bread Recipes:

Vegan Biscoff banana bread

Vegan chocolate banana bread

Carrot banana bread

Vegan chocolate chip banana bread

Vegan banana cake with chocolate peanut butter frosting

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

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Easy Vegan Banana Bread

Course Breakfast, Dessert

Cuisine British

Keyword cake

Prep Time 10 minutes

Cook Time 55 minutes

Servings 10 people

Author Domestic Gothess

Ingredients

250 g (2 cups) plain (all-purpose) flour
1 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1 tsp ground cinnamon
1/4 tsp salt
330 g (3 medium) very ripe banana
175 g (1 cup) light brown soft sugar
125 ml (1/2 cup) sunflower oil or another neutral oil OR melted coconut oil OR 125g vegan block butter, melted
60 ml (1/4 cup) unsweetened non-dairy milk (soy is best)
1/2 tsp cider or white wine vinegar
1 tsp vanilla extract

Instructions

Preheat the oven to 180°C/160°fan/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in loaf tin (2lb loaf tin) and line with a strip of baking parchment.
Place the flour, baking powder, bicarbonate of soda, cinnamon and salt in a large bowl and whisk to combine.
Mash the bananas well with a fork then add them to the bowl of flour along with the sugar, oil or melted butter, milk, vinegar and vanilla extract.
Whisk until no dry lumps remain but be careful not to over-beat the batter as that can make the cake tough. If you are adding any mix-ins fold them through now.
Pour the batter into the prepared tin and spread it level. Bake for 50-60 minutes until firm and springy to the touch and a skewer inserted into the centre comes out clean.
Leave to cool in the tin for 10 minutes then carefully turn out onto a wire rack and leave to cool completely. Once cold, store in an airtight container for up to five days.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients 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.

Optional Mix-Ins:

This easy vegan banana bread is delicious as it is but it also works really well with mix-ins. Why not try adding about 125g of chocolate chips, roughly chopped nuts, raisins or other dried fruit?

Can I Freeze It?:

Yes. this easy vegan banana bread freezes really well. Either place it in an airtight freezer-proof container or ziplock bag or wrap it well before freezing.

Allow to defrost at room temperature. Once defrosted it is nice if you give it 10 seconds in the microwave to refresh it.

Vegan Simnel Cake

March 28, 2020 by hannahhossack 1 Comment

Vegan Simnel cake – this eggless and dairy free version of the traditional British Easter fruit cake with marzipan is just as good as the original. A light vegan fruit cake is filled with a layer of marzipan and topped with traditional marzipan decorations. The perfect cake for an Easter celebration!

Simnel cake may not be as popular an Easter treat as chocolate eggs and hot cross buns but it is one of my favourite Easter bakes.

I really love fruitcake and could eat marzipan by the block, so this light, moist fruit cake that is both filled and topped with marzipan is just about my ideal cake!

I was really keen to create a vegan Simnel cake recipe that is just as delicious as the original, and I am extremely pleased with how well this one turned out.

It is moist and flavourful, packed with plenty of dried fruit and topped with a generous helping of marzipan. Fruit cake heaven!

What Is Simnel Cake?:

Simnel cake is a traditional bake at Easter in the UK. It consists of a light fruit cake (less rich, heavy and boozy than a Christmas fruit cake) which has a layer of almond marzipan in the middle.

It is topped with another layer of marzipan and 11 balls of marzipan representing the twelve apostles, minus Judas. Though some have 12 balls to include Jesus. Now I’m an atheist but the more marzipan the better I say!

It was actually originally baked by serving girls for their mothers on Mothering Sunday when they were allowed to return home, but for a long time has been associated with Easter instead.

This vegan version is really easy to make and you would never be able to tell that it doesn’t contain any eggs or dairy!

How To Make Vegan Simnel Cake:

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

Start by greasing a deep 20cm/8inch round cake tin and lining it with a DOUBLE layer of baking parchment on both the base and sides – this helps to stop the cake from catching round the edges.

Whisk together plain flour, baking powder, bicarbonate of soda and mixed spice (pumpkin spice) in a large bowl.

Add cubed vegan block butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.

Stir in light brown soft sugar (you can also use dark brown), finely grated orange and lemon zest, mixed dried fruit, dried cranberries and glace cherries until well combined then stir in soy milk to form a batter.

Spoon half of the batter into the prepared tin and spread it level. Roll 200g of the marzipan out into an approx 18cm/7inch circle and place it on top of the batter. Spoon the remaining half of the batter on top of the marzipan and spread it level.

Bake the cake for about 1 ½ – 2 hours until firm and springy to the touch and a skewer inserted into the centre but not into the marzipan comes out clean.

You’ll have to test a few times and use your own judgement on when it is ready, it can be hard to tell because of the marzipan. Cover the cake loosely with tin foil after an hour if the top starts to get too dark.

While the cake is baking make a syrup to brush over it once it is baked, this helps to keep it nice and moist so don’t skip it! You can use either orange juice or rum which you heat with sugar in a small saucepan until the sugar has dissolved. Set aside.

Once the cake is baked, remove it from the oven and brush the top generously with some of the syrup. Leave it to cool in the tin for 10 minutes then very carefully turn the cake out onto a wire rack (it is delicate when warm so be gentle!).

Brush the cake all over with the rest of the syrup, you can turn it over and brush some on the underside if you like. Leave it to cool completely then store in an airtight container.

The following day, use some marzipan to make 11 equal sized balls. I used a digital scale to ensure they were all the same size – I went for 15g per ball.

Roll the rest of the marzipan out on a surface lightly dusted with icing sugar. Cut around the base of a 23cm/9inch round cake tin (or similar sized plate) with a sharp knife to get an even circle that is slightly larger than the width of the cake.

Place the cake top side down on a plate so the bottom is now the top. Use small scraps of marzipan to fill in any holes to create a totally flat surface. Brush the top of the cake with apricot jam then place the round of marzipan on top.

Use your fingers to crimp around the edge then place the marzipan balls on top in a circle. Use a chefs blowtorch to carefully toast the marzipan. You can also place it under a grill if you don’t have a blowtorch but make sure that you keep a really close eye on it!

Toasting the marzipan is totally optional so just skip this step if you are worried about it!

Top Tips:

If you want a plain fruit cake then you can omit the marzipan.

You can swap the dried fruit for different kinds as long as you keep the same overall weight. I used a bag of mixed dried fruit (the kind that is sold for fruit cakes – raisins, sultanas, currants and candied peel) and some dried cranberries and glace cherries. Chopped dried apricots, figs and dates would all work well.

I really recommend using the kind of vegan butter/margarine that comes in a foil wrapped block, not the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Stork, Vitalite or Tormor Blocks will all work. In the US something like Earth Balance Buttery Sticks would be the right kind of product to use.

I brush the cake with a sugar syrup when it comes out of the oven which helps to keep it moist. I do not recommend skipping this step.

Ideally you should bake the cake the day before you want to decorate it as it needs to be cold before you add the marzipan decorations and fruit cake takes a long time to cool.

The cake will keep for a week or more in an airtight container at room temperature.

More Vegan Easter Recipes:

: Vegan Hot Cross Buns

: Vegan Carrot Cake

: Vegan Easter Biscuits

: Vegan Coconut Layer Cake

: Chocolate Orange Hot Cross Buns

: Vegan Carrot Cake Loaf

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

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

5 from 1 vote

Vegan Simnel Cake

Vegan Simnel cake - this eggless and dairy free version of the traditional British Easter fruit cake with marzipan is just as good as the original. A light vegan fruit cake is filled with a layer of marzipan and topped with traditional marzipan decorations. The perfect cake for an Easter celebration!

Course Dessert

Cuisine British

Keyword cake

Prep Time 30 minutes

Cook Time 2 hours

Servings 11 people

Author Domestic Gothess

Ingredients

380 g (3 cups + 2 Tbsp) plain (all-purpose) flour
1 ½ tsp baking powder
1 ½ tsp bicarbonate of soda (baking soda)
2 tsp mixed spice (pumpkin spice)
190 g (⅔ cup + 2 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) cubed
190 g (1 cup + 1 Tbsp) light brown soft sugar (or dark brown)
finely grated zest of 1 orange and 1 lemon
300 g (10 ½ oz) mixed dried fruit (raisins, sultanas, currants and candied peel)
100 g (3 ½ oz) dried cranberries (or more mixed dried fruit)
100 g (3 ½ oz) glace cherries (or more mixed dried fruit) quartered
225 ml (¾ cup + 3 Tbsp) unsweetened non-dairy milk (soy is best)
700 g (24 oz) marzipan
about 2 Tbsp apricot jam

Syrup:

100 ml (7 Tbsp) rum or orange juice
80 g (scant ½ cup) granulated sugar

Instructions

Bake the cake the day before you want to decorate it. Preheat the oven to 170°C/150°fan/325°F/gas mark 3. Grease a deep 20cm/8inch round cake tin and line it with a DOUBLE layer of baking parchment - this helps to stop the cake from catching round the edges.
Whisk together the flour, baking powder, bicarbonate of soda and mixed spice in a large bowl.
Add the cubed vegan butter and rub it in using your fingertips until the mixture resembles fine breadcrumbs and no lumps of butter remain.
Stir through the sugar, orange and lemon zest, mixed dried fruit, dried cranberries and glace cherries until well combined then stir in the milk to form a batter.
Spoon half of the batter into the tin and spread it level. Roll 200g of the marzipan out into an approx 18cm/7inch circle and place it on top of the batter. Spoon the remaining half of the batter on top of the marzipan and spread it level.
Bake the cake for 1 ½ - 2 hours until firm and springy to the touch and a skewer inserted into the centre but not into the marzipan comes out clean. Cover the cake loosely with tin foil after an hour if the top starts to get too dark.
While the cake is baking make the syrup. Place the rum/orange juice and sugar in a small saucepan and stir over a low heat until the sugar has dissolved. Set aside.
Once the cake is baked, remove it from the oven and brush the top generously with some of the syrup. Leave to cool in the tin for 10 minutes then very carefully turn the cake out onto a wire rack (it is delicate when warm so be gentle!).
Brush the cake all over with the rest of the syrup, you can turn it over and brush some on the underside if you like. Leave to cool completely then store in an airtight container.
The following day, use some of the remaining marzipan to make 11 equal sized balls. I used a scale to ensure they were all the same size - 15g per ball. Set aside.
Roll the rest of the marzipan out on a surface lightly dusted with icing sugar. Cut around the base of a 23cm/9inch round cake tin (or similar sized plate) with a sharp knife to get an even circle that is slightly larger than the width of the cake.
Place the cake top side down on a plate so the bottom is now the top. Use small scraps of marzipan to fill in any holes to create a totally flat surface. Brush the top of the cake with apricot jam then place the round of marzipan on top.
Use your fingers to crimp around the edge then place the marzipan balls on top in a circle. Use a chefs blowtorch to carefully toast the marzipan. (This step is optional!). Store in an airtight container at room temperature.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients 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.
If you want a plain fruit cake then you can omit the marzipan.
You can swap the dried fruit for different kinds as long as you keep the same overall weight. I used a bag of mixed dried fruit (the kind that is sold for fruit cakes - raisins, sultanas, currants and candied peel) and some dried cranberries and glace cherries. Chopped dried apricots, figs and dates would all work well.
I really recommend using the kind of vegan butter/margarine that comes in a foil wrapped block, not the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Stork, Vitalite or Tormor Blocks will all work. In the US something like Earth Balance Buttery Sticks would be the right kind of product to use.
I brush the cake with a sugar syrup when it comes out of the oven which helps to keep it moist. I do not recommend skipping this step.
Ideally you should bake the cake the day before you want to decorate it as it needs to be cold before you add the marzipan decorations and fruit cake takes a long time to cool.
The cake will keep for a week or more in an airtight container at room temperature.
Cake adapted from: https://thegreatbritishbakeoff.co.uk/recipes/all/phil-spiced-fruit-cake-with-rum-glaze/

Easy Vegan Cornbread (With Gluten Free Option)

March 26, 2020 by hannahhossack 2 Comments

Easy vegan cornbread – this eggless and dairy-free cornbread recipe is so quick and easy to make using storecupboard ingredients and just one bowl! It is soft, fluffy, moist, tender and buttery and can also easily be made gluten-free. Perfect for serving alongside chilli or as a snack.

This easy vegan cornbread is so quick and simple to make, you can have it ready to eat in just 40 minutes! It also uses mainly basic storecupboard ingredients – no weird egg substitutions here!

It has a lovely soft, moist and tender texture and a lightly sweet, buttery corn flavour. I love to serve it alongside vegan chilli instead of rice, but it is also great as a snack and can easily be adapted to be sweet or savoury as you prefer.

What Is Cornbread?:

Cornbread isn’t very common here in the UK. It is a a quickbread made with cornmeal (often labelled as polenta). It has a texture more akin to cake than that of a yeasted bread and is often served as a side dish.

It is a staple of American cuisine but there are a few different varieties and a big difference between Northern and Southern cornbread. Northern cornbread is sweetened and contains more flour so has a more ‘cakey’ texture.

Southern cornbread does not contain sugar and is often made using less or no flour, giving it a more rustic texture.

This easy vegan cornbread recipe is a Northern style cornbread, with a lightly sweet, cake-like texture.

How To Make Vegan Cornbread:

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

This recipe is so quick to throw together and you only need one bowl (plus a pan to melt the butter).

Place fine cornmeal (also often labelled as polenta) in a large bowl along with plain flour (or gluten-free plain flour), baking powder, bicarbonate of soda, salt and light brown soft sugar (you can use white sugar instead but the flavour isn’t as good).

Give it a good whisk to combine.

Add unsweetened non-dairy milk (soy is best but any variety will work), cider or white wine vinegar and melted vegan butter or oil.

Whisk with a balloon whisk until no dry lumps remain. If you are using regular flour rather than gluten free make sure that you don’t over-beat the batter as that can make the bread tough.

Pour the batter into a greased and lined square tin and bake until golden and a skewer inserted into the centre comes out clean.

Tips And Substitutions:

This cornbread is lightly sweetened, if you prefer yours sweet then you can increase the sugar to about 100g. Alternatively, if you like your cornbread more savoury then you can decrease the sugar.

I like the flavour of this cornbread made with melted vegan butter best (I use Naturli Vegan Block), but you can also use oil instead – sunflower, vegetable or canola would be best but melted coconut oil should work too.

This recipe also works well gluten-free, the cornbread in the photos is actually the gluten-free version as I had some GF flour that needed using up. Simply use the same weight of a gluten-free plain flour blend, and add in a 1/4 tsp xanthan gum if the flour blend doesn’t already include it.

I kept my cornbread plain but you can add mix-ins as you like – well-drained tinned sweetcorn, chopped jalapeños, spring onions or even blueberries.

Can I Freeze It?:

Yes this vegan cornbread freezes well, either in an airtight container or well wrapped. Allow to defrost at room temperature then refresh in a low oven to serve.

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

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Easy Vegan Cornbread

Easy vegan cornbread - this eggless and dairy-free cornbread recipe is so quick and easy to make using storecupboard ingredients and just one bowl! It is soft, fluffy, moist, tender and buttery and can also easily be made gluten-free. Perfect for serving alongside chilli or as a snack.

Course Side Dish

Cuisine American

Keyword bread

Prep Time 10 minutes

Cook Time 20 minutes

Author Domestic Gothess

Ingredients

175 g (1 cup + 2 Tbsp) fine cornmeal (polenta)
150 g (1 ¼ cups) plain (all-purpose) flour (or a plain gluten-free flour blend plus 1/4 tsp xanthan gum IF the flour blend doesn't include it)
1 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
1/2 tsp salt
60 g (⅓ cup) light brown soft sugar
330 ml (1 ¼ cups + 2 Tbsp) unsweetened non-dairy milk (soy is best but any will work)
2 tsp cider or white wine vinegar
120 g (1/2 cup) vegan butter/margarine melted (or use 120ml (1/2 cup) neutral oil)

Instructions

Heat the oven to 200°C/180°C fan/400°F/gas mark 6. Grease a 20cm/8 inch square cake tin and line with baking parchment.
Place the cornmeal, flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl and whisk well to combine.
Add the milk, vinegar and melted butter and whisk until no dry lumps remain.
Pour the batter into the prepared tin and spread level. Bake for 20-30 minutes until a skewer inserted into the centre comes out clean.
Leave to cool in the tin then slice into squares and serve. Store any leftovers in an airtight container for up to five days.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients 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.
This cornbread is lightly sweetened, if you prefer yours sweet then you can increase the sugar to about 100g. Alternatively, if you like your cornbread more savoury then you can decrease the sugar.
I like the flavour of this cornbread made with melted vegan butter best (I use Naturli Vegan Block), but you can also use oil instead - sunflower, vegetable or canola would be best but melted coconut oil should work too.
This recipe also works well gluten-free, the cornbread in the photos is actually the gluten-free version as I had some GF flour that needed using up. Simply use the same weight of a gluten-free plain flour blend, and add in a 1/4 tsp xanthan gum if the flour blend doesn't already include it.
I kept my cornbread plain but you can add mix-ins as you like - well-drained tinned sweetcorn, chopped jalapeños, spring onions or even blueberries.

Vegan Pasta Bake

March 24, 2020 by hannahhossack 1 Comment

Vegan pasta bake – this delicious vegan pasta bake is a hearty, healthy, satisfying meal. It consists of pasta in a tomato, spinach, mushroom and vegan sausage sauce, topped with a creamy dairy-free cashew cheese sauce. The ultimate vegan comfort food!

This vegan pasta bake is one of my favourite meals. It is hearty, filling, healthy and most importantly, absolutely delicious.

It consists of pasta shapes (use any shape you like/have in the cupboard) in a rich tomato sauce with mushrooms, spinach, sundried tomatoes and veggie sausages.

I layer this up with a creamy, ‘cheesy’ cashew based white sauce which is super easy to make just by chucking all the ingredients in a blender. You do need to soak the cashews in boiling water for at least half an hour beforehand though so make sure you leave enough time to do that.

The recipe makes six servings but the leftovers are great reheated and it freezes well, so even though there are only two of us at home I always cook the full batch and we will either have it for dinner a few days in a row or I will freeze portions for future meals.

How To Make Vegan Pasta Bake:

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

Start by putting your cashews for the white sauce to soak – cover them with plenty of boiling water and set aside for at least half an hour. You can also soak them overnight in cold water if you prefer.

For the tomato sauce, gently fry a finely chopped onion, carrot and celery sticks in some of the oil from a jar of sundried tomatoes, or in olive oil if you don’t have any.

Add sliced chestnut mushrooms, crushed garlic and chopped sundried tomatoes and continue to cook until the mushrooms are soft and most of the excess water has evaporated.

Add tomato puree and red wine and cook until most of it has evaporated then add a couple of tins of chopped tomatoes, oregano, thyme, sugar, chilli flakes if you like, vegetable stock and frozen spinach. Simmer for about 15 minutes then season to taste with salt and pepper.

While the sauce is simmering, cook a pack of 6-8 vegan sausages according to the packet instructions. I like the Naked Glory brand ones but just use any kind you like. Once they and the sauce are cooked, thinly slice the sausages and stir them through the sauce.

Meanwhile, cook a packet of pasta in salted boiling water for two minutes less than the packet instructions then drain well.

To make the ‘cheese’ sauce, drain the soaked cashews and stick them in a blender with some water, a clove of garlic, nutritional yeast, olive oil or refined coconut oil, cider vinegar, salt and tapioca starch or cornflour and blend until smooth.

Toss the cooked pasta through the tomato sauce then tip half of it into a lasagne dish and spread level. Drizzle about a third of the white sauce over the top.

Top with the rest of the pasta then pour the rest of the white sauce over the top. Bake until golden and bubbling.

Can I Freeze It?:

Yes, any leftovers can be portioned out and frozen then defrosted and heated through in the microwave or oven as needed.

It will also keep in the fridge for about 4 days.

Top Tips And Substitutions:

1.I like to use either penne or fusilli pasta but any shape will work really so just use whatever you’ve got.

2. The pasta will continue to cook in the oven so make sure that you cook it for a couple of minutes less than it says on the packet so you don’t end up with mushy pasta. It should still have some bite to it when you drain it.

3. The vegetables can be varied to suit whatever you have. Bell peppers and courgettes would work really well instead of the mushrooms or spinach.

4. The sundried tomatoes give the sauce lots of umami flavour but can be omitted if you don’t have them.

5. Likewise the red wine provides lots of flavour but you can use extra vegetable stock instead if you don’t have any. Maybe add a couple of teaspoons of balsamic vinegar instead.

6. It’s also worth noting that lots of wines aren’t suitable for vegans so do check the bottle.

7. The tinned tomatoes can be swapped for passata – about 800ml but if you only have one of the 700ml bottles that is fine.

8. The cashew ‘cheese’ sauce could be swapped for a bechamel – melt 60g vegan butter in a pan and stir in 40g plain flour. Gradually whisk in 500ml unsweetened non-dairy milk then cook gently while stirring until thickened. Add 1 clove garlic, 6 Tbsp nutritional yeast, 1 1/2 tsp cider vinegar and 1 1/4 tsp salt and blend until smooth.

More Vegan Comfort Food Recipes:

: Vegan Cottage Pie

: Vegan Corn Chowder

: Vegan Cauliflower Alfredo Pasta

: Vegan Chorizo And Potato Hash

: Classic Vegan Lasagne

: Vegan Chilli Cornbread Pie

: Vegan Sausage Casserole With Lentils & Farro

: Lentil, Vegetable and Butter Bean Chilli (Vegan)

: Vegan Pumpkin Mac And Cheese

: Chickpea, Sweet Potato And Spinach Curry (Vegan)

: Vegetable And Pearl Barley Stew With Herby Dumplings

: Creamy Roasted Red Pepper Tomato Pasta (Vegan)

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

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

5 from 1 vote

Vegan Pasta Bake

Course Main Course

Cuisine vegan

Keyword pasta

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Servings 6 people

Author Domestic Gothess

Ingredients

Tomato Sauce:

1 Tbsp oil from a jar of sundried tomatoes (or olive oil)
1 large onion peeled and finely chopped
2 sticks celery finely chopped
1 large carrot finely chopped
4 cloves garlic peeled and crushed
250 g (9 oz) chestnut mushrooms sliced
8 sundried tomatoes finely chopped
2 Tbsp tomato puree
180 ml (¾ cup) red wine
2 400 g (14 oz) tins chopped tomatoes
1 tsp dried oregano
½ tsp dried thyme
1 tsp sugar
pinch chilli flakes optional
1 vegetable stock cube crushed
120 ml (½ cup) water
250 g (9 oz) frozen spinach
salt and pepper

Cheese Sauce:

190 g (1 ¼ cups) cashews (soaked in boiling water for 1/2 hour then drained)
300 ml (1 ¼ cups) water
75 ml (5 Tbsp) olive oil or melted refined coconut oil
1 ½ tsp cider vinegar
1 clove garlic peeled
2 ½ Tbsp tapioca starch or cornflour (cornstarch)
6 Tbsp nutritional yeast
1 ¼ tsp salt

To Assemble:

500 g (17 ¾ oz) dry pasta shapes
6-8 vegan sausages (I used Naked Glory ones)

Instructions

If you haven't already, put the cashews for the cheese sauce to soak - cover them with plenty of boiling water and set aside for half an hour. Alternatively you can soak them in cold water overnight.
For the tomato sauce, heat the sundried tomato/olive oil in a large pan over a low heat. Add the chopped onion, celery and carrot and cook gently for about 10 minutes until softened. Stir often.
Add the sliced chestnut mushrooms, crushed garlic and chopped sundried tomatoes and continue to cook until the mushrooms are soft and most of the excess water has evaporated.
Add the tomato puree and red wine and cook until most of it has evaporated then add the tinned tomatoes, oregano, thyme, sugar, chilli flakes if using, vegetable stock cube, water and frozen spinach. Simmer for about 15-20 minutes then season to taste with salt and pepper.
While the sauce is simmering, cook the sausages according to the packet instructions. Once they and the tomato sauce are both cooked, thinly slice the sausages and stir them through the sauce.
Meanwhile, cook the pasta in salted boiling water for two minutes less than the packet instructions then drain well.
To make the ‘cheese’ sauce, drain the soaked cashews and put them in a blender with the water, clove of garlic, nutritional yeast, olive oil or refined coconut oil, cider vinegar, salt and tapioca starch or cornflour and blend until completely smooth.
Preheat the oven to 180°C/350°F/gas mark 4.
Toss the cooked pasta through the tomato sauce then tip half of it into a lasagne dish (mine is 32 x 25 x 7cm / 12 ½ x 10 x 2 ¾ inches) and spread level. Drizzle about a third of the white sauce over the top.
Top with the rest of the pasta then pour the rest of the white sauce over the top. Bake for about 30 minutes until golden and bubbling.

Recipe Notes

Can I Freeze It?:

Yes, any leftovers can be portioned out and frozen then defrosted and heated through in the microwave or oven as needed.

It will also keep in the fridge for about 4 days.

Tips And Substitutions:

I like to use either penne or fusilli pasta but any shape will work really so just use whatever you’ve got.
The pasta will continue to cook in the oven so make sure that you cook it for a couple of minutes less than it says on the packet so you don’t end up with mushy pasta. It should still have some bite to it when you drain it.
The vegetables can be varied to suit whatever you have. Bell peppers and courgettes would work really well instead of the mushrooms or spinach.
The sundried tomatoes give the sauce lots of umami flavour but can be omitted if you don’t have them.
Likewise the red wine provides lots of flavour but you can use extra vegetable stock instead if you don’t have any. Maybe add a couple of teaspoons of balsamic vinegar instead.
It’s also worth noting that lots of wines aren’t suitable for vegans so do check the bottle.
The tinned tomatoes can be swapped for passata – about 800ml but if you only have one of the 700ml bottles that is fine.
The cashew ‘cheese’ sauce could be swapped for a bechamel – melt 60g vegan butter in a pan and stir in 40g plain flour. Gradually whisk in 500ml unsweetened non-dairy milk then cook gently while stirring until thickened. Add 1 clove garlic, 6 Tbsp nutritional yeast, 1 1/2 tsp cider vinegar and 1 1/4 tsp salt and blend until smooth.

Vegan Lemon Pound Cake (Or Vanilla!)

March 17, 2020 by hannahhossack 3 Comments

Vegan lemon pound cake – this delicious lemon loaf cake is soft, moist and lemony with the classic dense, melt-in-the-mouth texture of a perfect pound cake. You can also use this recipe to make a vegan vanilla pound cake if you prefer!

This vegan lemon pound cake is one of my favourite cake recipe creations to date. It is perfectly moist and soft, dense but not claggy, has a wonderfully tender crumb and a delicate lemon flavour.

It is one of those beautifully simple cakes that is delicious eaten just as it is for a snack; or dressed up with fruit compote and cream or ice cream for a classy dessert.

I adapted it from my (very!) old non-vegan pound cake recipe and I am happy to say that this vegan version is just as good as I remember it being!

What Is Pound Cake?:

Pound cake is a dense, moist cake with a tight, soft crumb; very different to a light and fluffy sponge cake! It is generally baked in either a loaf or bundt tin.

Traditionally it was made with a pound each of flour, sugar, butter and eggs, hence the name. Since it’s invention in the 1700’s, pound cake recipes have evolved a bit to make it a little lighter, less dry and more flavourful, and many countries have their own version.

For this vegan pound cake, I swapped the eggs for silken tofu. That might seem like a weird ingredient to add to cake but trust me it really works!

It’s not an ingredient I would use as an egg replacement in most cake recipes, but here we want a soft, dense, melt-in-the-mouth texture and silken tofu does the job perfectly. Don’t worry, you can’t taste it at all.

How To Make Vegan Lemon Pound Cake:

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

Start by sifting togther the dry ingredients – self-raising flour, bicarbonate of soda and salt. Set them aside.

Place the wet ingredients in a blender – silken tofu, non-dairy milk, lemon juice, oil, lemon zest and vanilla extract and blend until completely smooth. Set aside.

In a large bowl, whisk together softened vegan block butter and caster sugar with an electric mixer until well combined.

Add half of the wet ingredients to the butter and sugar mixture and whisk until smooth; the mixture will look a bit split but that’s ok.

Add half of the dry ingredients and whisk to combine then whisk in the rest of the wet followed by the rest of the dry. Once you have added all of the flour be careful not to over-beat the batter as that can make the cake tough. Just whisk it until it is smooth then stop.

Pour the batter into a greased and lined loaf tin and spread it level. Bake the cake for 50-60 minutes until golden and a skewer inserted into the centre comes out clean. The cake will be flat rather than domed on top.

Leave it to cool in the tin for ten minutes then carefully turn it out onto a wire rack and leave to cool completely.

To make the glaze simply stir enough lemon juice into your sifted icing sugar to create a thick but pourable consistency then drizzle it over the top of your cooled cake.

Top Tips:

1.For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients 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. For the best textured cake it is important to use a vegan block butter/margarine to make this cake – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Stork, Vitalite or Tormor blocks are also fine (not the tub versions).

3. You need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans.

4. All of your ingredients should be at room temperature, so make sure to take the butter and milk out of the fridge a couple of hours before baking.

5. Make sure that you don’t over-beat the batter once you have added the flour as that can make the cake tough.

How To Make Vegan Vanilla Pound Cake:

It’s really easy to adapt this vegan lemon pound cake recipe into a vanilla pound cake one. Simply omit the lemon zest and add an extra tsp of vanilla extract or vanilla bean paste.

DO NOT omit the lemon juice, the recipe needs that to work. Don’t worry, it’s not enough to make the cake taste of lemon, most of the lemon flavour comes from the zest.

For the glaze simply swap the lemon juice for the milk of your choice, about 1 1/2 – 2 Tbsp; enough to make a thick but pourable glaze; and add 1/2 a tsp of vanilla extract.

How To Make Candied Lemon Slices:

The candied lemon slices are totally unecessary, but they are a nice way to decorate the cake and are very easy to make.

To make them, place 150g granulated sugar in a medium-small saucepan with 200ml water. Stir over a low heat until the sugar has dissolved.

Thinly slice 1-2 lemons and lay the slices in a single layer in the syrup. Bring the pan up to a gentle simmer and cook for about 30-45 minutes until soft and almost translucent, flipping the slices over halfway through.

Lay the slices out on a sheet of baking parchment and leave to dry for an hour or two before using. Ideally you shouldn’t place them on the cake until shortly before serving.

More Vegan Loaf Cakes:

: Vegan Lemon Drizzle Cake

: Vegan Biscoff Banana Bread

: Vegan Pumpkin Bread

: Vegan Carrot Cake Loaf

: Vegan Courgette Cake (Zucchini Cake)

: Sweet Potato Bread With Pecan Streusel

: Carrot Banana Bread (Vegan)

: Vegan Chocolate Banana Bread

: Vegan Chocolate Chip Banana Bread

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

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5 from 1 vote

Vegan Lemon (Or Vanilla) Pound Cake

Course Dessert

Cuisine vegan

Keyword cake

Prep Time 20 minutes

Cook Time 55 minutes

Servings 8 people

Author Domestic Gothess

Ingredients

Vegan Lemon Pound Cake:

260 g (2 cups + 2 Tbsp) self-raising flour
¼ tsp bicarbonate of soda (baking soda)
¼ tsp salt
120 g (4 ¼ oz) silken tofu
120 ml (½ cup) unsweetened non-dairy milk (soy is best) room temperature
2 Tbsp lemon juice
finely grated zest of 2 lemons (optional)
1 Tbsp sunflower oil (or another flavourless oil)
1 tsp vanilla extract
120 g (½ cup) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
250 g (1 ¼ cups) caster (superfine) sugar

Lemon Glaze:

140 g (1 cup + 2 Tbsp) icing (powdered) sugar sifted
juice of ½ - 1 lemon (or use 1 ½ - 2 Tbsp milk plus ½ tsp vanilla extract)

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm / 4.5 x 8.5 in 2lb loaf tin and line with baking parchment.
Sift together the self-raising flour, bicarbonate of soda and salt. Set aside.
Place the silken tofu, non-dairy milk, lemon juice, sunflower oil, lemon zest and vanilla extract in a blender and blend until completely smooth. Set aside.
In a large bowl, whisk together the softened vegan block butter and caster sugar with an electric mixer until well combined.
Add half of the wet ingredients to the butter sugar mixture and whisk until smooth, the mixture will look a bit split but that’s ok.
Add half of the dry ingredients and whisk to combine then whisk in the rest of the wet followed by the rest of the dry. Once you have added all of the flour be careful not to over-beat the batter as that can make the cake tough. Just whisk it until it is smooth then stop.
Pour the batter into a greased and lined loaf tin and spread it level. Bake the cake for 50-60 minutes until golden and a skewer inserted into the centre comes out clean. The cake will be flat rather than domed on top.
Leave it to cool in the tin for ten minutes then carefully turn it out onto a wire rack and leave to cool completely.
To make the glaze simply stir enough lemon juice into the sifted icing sugar to create a thick but pourable consistency then drizzle it over the top of the cooled cake.

Recipe Notes

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients 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.
For the best textured cake it is important to use a vegan block butter/margarine to make this cake – the kind that comes in a foil wrapped block, NOT the spreadable kind in a tub which has too high a water content for baking. I use Naturli Vegan Block but Stork, Vitalite or Tormor blocks are also fine (not the tub versions).
You need to use firm silken tofu, which is the shelf-stable kind, not the fridge kind. In the UK it can usually be found either in the ‘Asian’ section of the supermarket (by the soy sauce), or next to the tinned beans.
All of your ingredients should be at room temperature, so make sure to take the butter and milk out of the fridge a couple of hours before baking.

How To Make Vegan Vanilla Pound Cake Instead:

Simply omit the lemon zest and add an extra tsp of vanilla extract or vanilla bean paste.

DO NOT omit the lemon juice, the recipe needs that to work.

For the glaze simply swap the lemon juice for the milk of your choice, about 1 1/2 – 2 Tbsp; and add 1/2 a tsp of vanilla extract.

Vegan Cottage Pie

March 12, 2020 by hannahhossack Leave a Comment

Vegan cottage pie – this vegan shepherd’s pie is the ultimate vegan comfort food! A meat-free mushroom and lentil base is topped with a cloud of fluffy mashed potato making a hearty, filling, healthy meal.

Cottage pie or shepherd’s pie? Traditionally cottage pie is made with beef and shepherd’s pie with lamb, but given that this vegan version obviously contains neither of those I guess that either name will do!

Call it what you will, this vegan cottage/shepherd’s pie is the ultimate in hearty comfort food meals. I used a mixture of finely chopped chestnut mushrooms and tinned lentils to replace the usual meat, making it both filling and healthy.

Sundried tomatoes, red wine, herbs, soy sauce and vegetable stock give the sauce tonnes of flavour, I also add some nutritional yeast to the mashed potato for even more flavour (and extra vitamins!).

How To Make Vegan Cottage Pie:

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

Start by gently frying finely chopped red onion, leek, celery and carrots in some of the oil from a jar of sundried tomatoes. This is a great, umami-packed ingredient that is so often thrown away; save your sundried tomato oil people!

Add in finely chopped chestnut mushrooms, sundried tomatoes, crushed garlic and dried rosemary and thyme and continue to cook until the mushrooms are soft and all of the excess liquid has evaporated.

Pour in some red wine (check it’s vegan friendly, lots aren’t) and stir until it has mostly evaporated then add tinned tomatoes, soy sauce, vegetable stock, a pinch of sugar and a tin of drained green or brown lentils.

Simmer for 15-20 minutes until it has reduced to a thick sauce then season to taste with salt and pepper.

While the sauce is cooking, peel and chop your potatoes, place them in a pan of cold salted water and bring up to a simmer, cook until tender then drain.

Mash the potatoes with some vegan butter/spread, milk (I use oat), nutritional yeast and salt and pepper.

Pour the cooked filling into a large baking dish and spoon the mashed potato in dollops on top. Spread the potato level then rough up the surface, either with the back of a spoon to create swirls or drag the tines of a fork through it in lines. This helps the top become crisp and delicious.

Bake for about half an hour until golden then serve. (I like to serve it with some steamed broccoli on the side).

Can I Freeze It?:

Yes. Either the whole pie or potions thereof can be frozen in an airtight container. Allow to defrost then reheat in the oven or microwave.

More Vegan Comfort Food Recipes:

Vegan corn chowder

Classic vegan lasagna

Vegan chilli cornbread pie

Vegan sausage casserole

Chickpea, sweet potato and spinach curry

Vegan pumpkin mac and cheese

Lentil, vegetable and butter bean chilli

Vegetable and pearl barley stew with herby dumplings

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

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

Vegan Cottage Pie

Vegan cottage pie - this vegan shepherd's pie is the ultimate vegan comfort food! A meat-free mushroom and lentil base is topped with a cloud of fluffy mashed potato making a hearty, filling, healthy meal.

Course Main Course

Cuisine British

Keyword pie

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Servings 6 people

Author Domestic Gothess

Ingredients

Filling:

2 Tbsp oil from a jar of sundried tomatoes
1 large red onion peeled and diced
1 large leek finely chopped
3 sticks celery finely chopped
3 large carrots finely chopped
300 g (10 ½ oz) chestnut mushrooms very finely chopped
4 cloves garlic peeled and crushed
8 sundried tomatoes finely chopped
1/2 tsp dried rosemary
1/2 tsp dried thyme
180 ml (¾ cup) vegan red wine
1 400 g (14 oz) tin chopped tomatoes
1 Tbsp soy sauce
1 vegetable stock cube
120 ml (½ cup) water
1 tsp sugar
1 400 g (14 oz) tin green or brown lentils drained
salt and pepper

Potato Topping:

1.5 kg (3 lb) potatoes (I use Maris Piper) peeled and cut into chunks
60 g (¼ cup) vegan butter/spread
15 g (4 Tbsp) nutritional yeast
120-180 ml (½-¾ cup) unsweetened non-dairy milk (I use oat)
salt and pepper

Instructions

Heat the sundried tomato oil in a large pan over a low heat and add the onion, leek, celery and carrot. Cook gently for about 10 minutes, stirring often, until soft.
Add the chopped mushrooms, crushed garlic, sundried tomatoes, dried rosemary and thyme and continue to cook until the mushrooms are soft and all of the excess liquid has evaporated.
Add the red wine and stir until it has mostly evaporated then add the tinned tomatoes, soy sauce, vegetable stock cube, water, sugar and drained lentils.
Simmer for 15-20 minutes until it has reduced to a thick sauce then season to taste with salt and pepper.
Preheat the oven to 200°C/400°F/gas mark 6.
While the sauce is cooking, place the chopped potatoes in a large pan of cold water with a pinch of salt and bring up to a simmer. Cook until tender then drain well.
Mash the potatoes with the vegan butter/spread, nutritional yeast and enough milk to make a smooth, creamy mash. Season to taste with salt and pepper.
Pour the cooked filling into a large baking dish (mine is 32 x 25 x 7cm / 12 ½ x 10 x 2 ¾ inches) and spoon the mashed potato in dollops on top. Spread the potato level then rough up the surface, either with the back of a spoon to create swirls or drag the tines of a fork through it in lines.
Bake for about half an hour until deep golden brown then serve.

Recipe Notes

Either the whole pie or potions thereof can be frozen in an airtight container. Allow to defrost then reheat in the oven or microwave.

Vegan Hot Cross Buns

March 9, 2020 by hannahhossack 1 Comment

Vegan hot cross buns – these eggless and dairy-free vesions of the classic British Easter treat are perfectly soft, fluffy and full of flavour. Served split, toasted and buttered they make a wonderful breakfast or snack.

It just wouldn’t be Easter without hot cross buns. The soft, lightly spiced fruity buns are the ultimate Easter food here in the UK but traditionally they aren’t vegan friendly as they contain milk, butter and egg.

More and more supermarkets are creating vegan varieties now, but a shop bought one is never going to beat a freshly baked home-made hot cross bun and fortunately they are really easy to veganize.

These vegan hot cross buns are easier to make than you might think and are beautifully soft, fluffy and full of flavour. You would never be able to tell the difference between these and a traditional egg and dairy laden one.

How To Make Vegan Hot Cross Buns:

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

Making your own vegan hot cross buns isn’t difficult, but it does take a few hours. Most of that is hands off time however so you can do other things at the same time.

If you want, you can also split the work over two days – make the dough in the evening and let it rise the the fridge overnight then continue with the rest of the recipe in the morning.

If you have a stand mixer with a dough hook I would really recommend using it for this recipe. The dough is quite sticky and it’s much easier to work with in a mixer.

Start by mixing white bread flour, caster sugar, cinnamon, mixed spice, salt, instant yeast and orange or lemon zest in the bowl of a stand mixer fitted with a dough hook.

Add the yeast to one side of the bowl and the rest of the ingredients to the other. Yeast doesn’t like to come into direct contact with salt and sugar.

Heat vegan block butter in a pan until it is melted. (I use Naturli Vegan Block, it is the absolute best vegan butter for baking). Remove the pan from the heat and add unsweetened non-dairy milk. (Soy is best but any will work (except tinned coconut milk)).

The mixture should be lukewarm. If the butter resolidifys then you can heat it up gently until it is melted again but make sure that is doesn’t get hot. If it does then set it aside until it has cooled until it is just warm.

Pour the butter mixture into the bowl of flour and mix with a wooden spoon until no dry spots remain. The dough should be quite sticky.

Turn the stand mixer onto a medium-high speed and let it knead the dough for 5-10 minutes until it is smooth and elastic and pulls away from the sides of the bowl cleanly.

You can knead the dough by hand on an un-floured surface if you dont have a stand mixer but be prepared to get sticky!

Place the kneaded dough in a lightly oiled bowl, cover (I use a shower cap) and set aside to rise until it has at least doubled in size, about 1 1/2-2 hours in a warm place.

Alternatively, you can place the dough in the fridge and let it rise overnight instead. The following morning, let it come up to room temperature for half an hour or so before continuing with the recipe.

Once the dough has risen, give it a brief knead to knock it back then flatten it out into a rough rectangle, scatter over the sultanas and mixed peel, roll it up and give it a good knead to evenly distribute the fruit.

Divide the dough into twelve even portions and roll them into balls. I use a digital scale to portion mine out evenly – weigh the ball of dough and divide that number by twelve, that gives you the weight each individual bun should be. Mine worked out to be 100g each.

Try to make sure that there isn’t much fruit on the outside of the bun as it can catch and burn in the oven.

Place them on a baking sheet lined with baking parchment, leaving a gap of about 1-1.5cm (1/2 inch) between each one and flattening them very slightly with your hand.

Loosely cover the tray and set aside to rise until about doubled in size, around 45-60 minutes. The buns should now be touching each other and spring back slowly if you gently poke one with a finger. If it springs back quickly they need a little longer.

The Crosses:

Hot cross buns are traditionally topped with a flour paste cross. This is totally optional however, it doesn’t add to the flavour at all so you can leave them off if you prefer.

To make the paste for the crosses, mix plain flour with enough water to make a thick but pipeable paste. Place it in a piping bag fitted with a small round nozzle (about 3mm).

When the buns have risen pipe a cross on top of each one. If you’ve got them well lined up on the tray you can just pipe in one long line across the row.

Bake the buns for about 25 minutes until deep golden. I use a probe thermometer to check they are cooked all the way through, the internal temperature should reach 94C/201F.

Once the buns are baked, brush them all over with maple syrup to give them a good shine. You can also use golden syrup or smooth apricot jam but you will need to heat them up until they are melty first.

Top Tips For The Best Vegan Hot Cross Buns:

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.

If you want, you can split the work over two days – make the dough in the evening and let it rise the the fridge overnight then continue with the rest of the recipe in the morning.

If you have a stand mixer with a dough hook I would really recommend using it for this recipe. The dough is quite sticky and it’s much easier to work with in a mixer.

The recipe will work using plain (all-purpose) flour, but bread flour gives the best texture.

Make sure that your yeast hasn’t expired! Out of date yeast can lead to bread that doesn’t rise.

The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.

The hot cross buns are best eaten on the day they are baked but they will keep in an airtight container for a couple of days in which case they are best served toasted.

Can I Freeze Them?:

Yes, these vegan hot cross buns freeze well. Freeze them in an airtight container on the day they are baked (make sure they have cooled completely first).

Allow to defrost at room temperature then refresh in a low oven before serving.

More Vegan Easter Recipes:

Vegan carrot layer cake

Vegan Simnel cake

Vegan coconut layer cake

Vegan Easter biscuits

Chocolate orange hot cross buns

Vegan carrot cake loaf

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

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

5 from 2 votes

Vegan Hot Cross Buns

Course Breakfast, Snack

Cuisine British

Keyword bread

Prep Time 40 minutes

Cook Time 25 minutes

Rising Time 3 hours

Total Time 4 hours 5 minutes

Servings 12 buns

Calories 289 kcal

Author Domestic Gothess

Ingredients

Vegan Hot Cross Buns:

500 g (4 cups + 2 Tbsp) white bread flour
75 g (1/3 cup) caster (superfine) sugar
2 tsp ground cinnamon
2 tsp mixed spice (pumpkin spice)
1 tsp salt
finely grated zest of 1 orange or lemon
10 g (3 tsp) instant/fast action yeast
80 g (1/3 cup) vegan block butter (I use Naturli Vegan Block)
300 ml (1 1/4 cups) unsweetened non-dairy milk (soy is best)
200 g (7 oz) sultanas
50 g (1 ¾ oz) candied mixed peel

Crosses:

50 g (scant 1/2 cup) plain flour
60 ml (1/4 cup) water
maple syrup/golden syrup/apricot jam to glaze

Instructions

Tip the flour into the bowl of a stand mixer fitted with a dough hook. Add the sugar, cinnamon, mixed spice, salt and orange or lemon zest to one side of the bowl and the yeast to the other. Mix well to combine.
Heat the butter in a pan over a low heat until it is melted. Remove the pan from the heat and stir in the milk. The mixture should be lukewarm. If the butter resolidifys then you can heat it up gently until it is melted again but make sure that is doesn’t get hot. If it does then set it aside until it has cooled until it is just warm.
Pour the butter mixture into the bowl of flour and mix with a wooden spoon until no dry spots remain. The dough should be quite sticky.
Turn the stand mixer onto a medium-high speed and let it knead the dough for 5-10 minutes until it is smooth and elastic and pulls away from the sides of the bowl cleanly.
Alternatively you can knead the dough by hand on an unfloured surface but it is quite sticky.
Place the kneaded dough in a lightly oiled bowl, cover (I use a shower cap) and set aside to rise until it has at least doubled in size, about 1 1/2-2 hours in a warm place.
Alternatively, you can place the dough in the fridge and let it rise overnight instead. The following morning, let it come up to room temperature for half an hour or so before continuing with the recipe.
Once the dough has risen, give it a brief knead to knock it back then flatten it out into a rough rectangle, scatter over the sultanas and mixed peel, roll it up and give it a good knead to evenly distribute the fruit.
Divide the dough into twelve even portions and roll them into balls. Try to make sure that there isn’t much fruit on the outside of the bun as it can catch and burn in the oven.
Place them on a baking sheet lined with baking parchment, leaving a gap of about 1-1.5cm (1/2 inch) between each one and flattening them very slightly with your hand.
Loosely cover the tray and set aside to rise until about doubled in size, around 45-60 minutes. The buns should now be touching each other and spring back slowly if you gently poke one with a finger. If it springs back quickly they need a little longer.
While the buns are rising preheat the oven to 200°C/180°fan/400°F/gas mark 6 and prepare the paste for the crosses.
Place the plain flour in a bowl and gradually stir in enough water to form a thick but pipeable paste. You may not need all of the water. Place the paste in a piping bag fitted with a small round nozzle (about 3mm).
When the buns have risen pipe a cross on top of each one. If you’ve got them well lined up on the tray you can just pipe in one long line across the row.
Bake the buns for about 25 minutes until deep golden. I use a probe thermometer to check they are cooked all the way through, the internal temperature should reach 94C/201F.
Remove the buns from the oven and brush them all over with maple syrup to give them a good shine. If you are using golden syrup or apricot jam instead you will need to gently warm them up until they are runny first. Allow the buns to cool before serving.

Recipe Notes

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.
If you want, you can split the work over two days – make the dough in the evening and let it rise the the fridge overnight then continue with the rest of the recipe in the morning.
If you have a stand mixer with a dough hook I would really recommend using it for this recipe. The dough is quite sticky and it’s much easier to work with in a mixer.
The recipe will work using plain (all-purpose) flour, but bread flour gives the best texture.
Make sure that your yeast hasn’t expired! Out of date yeast can lead to bread that doesn’t rise.
The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 94°C/201°F.
The hot cross buns are best eaten on the day they are baked but they will keep in an airtight container for a couple of days in which case they are best served toasted.

Vegan Waffles

March 4, 2020 by hannahhossack Leave a Comment

Vegan waffles – these amazing easy vegan waffles are crispy on the outside and soft and fluffy on the inside; the ultimate vegan breakast! Eggless and dairy free and no banana! Includes options for making them with or without aquafaba.

This easy vegan waffle recipe is so quick and easy to make and the results are so fluffy and crispy you would never be able to guess that they are in fact vegan!

The special ingredient that I used to replace the eggs and make them fluffy and crisp is aquafaba – the liquid drained from a tin of chickpeas.

It works amazingly well to create that light texture that is just perfect for soaking up lashings of maple syrup; you don’t even need to whip it first, it works great straight from the can!

If you don’t want to use aquafaba then I have provided instructions to make them just with non-dairy milk instead, but if you can I do really recommend making the aquafaba version as the texture is superior in my opinion.

How To Make Vegan Waffles:

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

In a large bowl whisk together plain flour, sugar, baking powder and salt. You can adjust the amount of sugar to suit you – 4 Tbsp for sweet waffles, 2 Tbsp for waffles with just a hint of sweetness, or omit it entirely for savoury ones.

In a jug whisk together unsweetened non-dairy milk (soy is best as it has the highest protein content), vinegar, aquafaba, oil and vanilla extract. (Omit the vanilla for savoury waffles).

You can also make them without aquafaba if you prefer, in which case you just use extra milk and another teaspoon of vinegar. I do recommend making the aquafaba version if possible however as they have a better texture.

Gradually whisk the wet ingredients into the dry to make a smooth batter and let it rest while your waffle iron heats up.

Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine). Cook until golden brown. Again, the time they take to cook will vary so just keep an eye on them.

You can place the cooked waffles on a baking tray in a low oven while you cook more to keep them crisp.

Top Tips For The Best Vegan Waffles:

The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!

To make savoury waffles simply omit the sugar and vanilla. You can add other herbs and seasonings as you like.

Waffles are prone to sticking so make sure you oil your waffle maker well. As all models vary, do follow the manufacturers instructions for cooking the waffles.

When the waffles are cooking, don’t open the waffle maker until they are ready! The best way to tell when they are done is when steam stops coming out of the waffle iron.

When you open the waffle maker do it slowly to allow them time to release.

To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them.

Can I Freeze Them?:

Yes! These waffles are best served immediately but they also keep well in the fridge for a couple of days or in the freezer for a few months provided they are well wrapped.

Just warm them through in a toaster or under the grill straight from the fridge or freezer before serving.

More Vegan Breakfast Ideas:

Fluffy vegan vanilla pancakes

Vegan chocolate pancakes with chocolate sauce

Vegan crepes

PB&J porridge

Vegan banana pancakes

Vegan pumpkin pancakes

Pumpkin spice granola

Banana porridge with blueberry compote

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

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Vegan Waffles

Vegan waffles – these amazing vegan waffles are crispy on the outside and soft and fluffy on the inside; the ultimate vegan breakast! Eggless and dairy free and no banana! Includes options for making them with or without aquafaba.

Course Breakfast

Cuisine American

Keyword waffles

Prep Time 10 minutes

Cook Time 10 minutes

Servings 6 waffles

Author Domestic Gothess

Ingredients

Aquafaba Waffles:

250 g (2 cups) plain (all-purpose) flour
2-4 Tbsp sugar (depending on how sweet you want them)
2 tsp baking powder
1/2 tsp salt
250 ml (1 cup) unsweetened non-dairy milk (I use soy)
1 tsp cider or white wine vinegar
120 ml (1/2 cup) aquafaba (from 1 tin of chickpeas)
60 ml (1/4 cup) sunflower oil (or another neutral oil)
2 tsp vanilla extract

Non-Aquafaba Waffles:

250 g (2 cups) plain (all-purpose) flour
2-4 Tbsp sugar (depending on how sweet you want them)
2 tsp baking powder
1/2 tsp salt
420 ml (1 + ¾ cups) unsweetened non-dairy milk (I use soy)
2 tsp cider or white wine vinegar
60 ml (1/4 cup) sunflower oil (or another neutral oil)
2 tsp vanilla extract

Instructions

In a large bowl whisk together the plain flour, sugar, baking powder and salt.
In a jug whisk together the milk, vinegar, aquafaba (if using), oil and vanilla extract.
Gradually whisk the wet ingredients into the dry to make a smooth batter and let it rest while you heat up your waffle iron.
Spray the waffle iron with cooking spray or brush with oil and ladle in some batter (the amount you need will vary depending on your waffle machine). Cook until golden brown. Again, the time they take to cook will vary so just keep an eye on them.
Serve with your choice of toppings.

Recipe Notes

If possible I recommend making the version WITH aquafaba as they have a better texture.
The oil is necessary for crispy waffles and also helps to prevent them from sticking to the waffle maker, don’t omit it!
To make savoury waffles simply omit the sugar and vanilla. You can add other herbs and seasonings as you like.
Waffles are prone to sticking so make sure you oil your waffle maker well. As all models vary, do follow the manufacturers instructions for cooking the waffles.
When the waffles are cooking, don’t open the waffle maker until they are ready! The best way to tell when they are done is when steam stops coming out of the waffle iron.
When you open the waffle maker do it slowly to allow them time to release.
To keep the waffles crisp while you cook more, place them on a baking tray in a low oven until you are ready to serve them.

Vegan Carrot Cake With Cream Cheese Frosting

February 28, 2020 by hannahhossack Leave a Comment

Classic vegan carrot cake – a delicious eggless and dairy free version of carrot layer cake which is filled and topped with creamy vegan cream cheese frosting. It is so good you won’t be able to tell the difference! This is the perfect cake for Easter, Mother’s Day or any celebration.

This amazing vegan carrot layer cake with cream cheese frosting is the ultimate vegan carrot cake!

It consists of two layers of soft, moist, perfectly spiced carrot cake which is filled and topped with creamy vegan cream cheese frosting. It is a wonderful cake for celebrations such as Easter and Mother’s Day.

Topped with a scattering of chopped pistachios and a few dried rosebuds it makes for a beautiful centrepiece!

How To Make Vegan Carrot Cake:

(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, lemon juice, vanilla extract and orange or lemon zest.

Add the dry ingredients – plain flour, wholemeal flour, cinnamon, ginger, nutmeg, bicarbonate of soda, baking powder and salt.

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.

Divide the batter evenly between two 8 inch round greased and lined cake tins and spread it level. Bake for about 35 minutes until a skewer inserted into the centre comes out clean.

Leave the cakes to cool in their tins for ten minutes then very carefully turn them out onto a wire rack to cool completely. The cakes are very delicate when they are warm so be gentle.

To make the cream cheese frosting, place softened, room temperature vegan block butter in a large bowl. Drain any excess liquid from room temperature vegan cream cheese and pat it dry with paper towels; add it to the bowl with the butter.

Whisk the butter and cream cheese together with an electric mixer until they are well combined. Add sifted icing sugar and a bit of xanthan gum and whisk well until the frosting is smooth and creamy. If the frosting is too soft, pop it in the fridge for 20 minutes to firm up a bit before icing the cake.

Vegan Cream Cheese Frosting:

I find that vegan cream cheese frosting can be quite tempermental and prone to splitting or becoming runny. You generally either need to use vegetable shortening instead of butter/margarine or add a vast amount of icing sugar to combat this.

I’ve discovered a secret weapon however – xanthan gum. Xanthan gum is a thickening agent and stabiliser commonly used in gluten free baking. It is vegan friendly and can be found in the baking section of most supermarkets.

Adding a small amount to the cream cheese frosting helps to prevent the ingredients from separating, making for a lusciously smooth, creamy frosting.

Top 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.

If you use melted coconut oil make sure that your milk is at room temperature so that the oil doesn’t resolidify.

4. You can mix a couple of handfuls of raisins or chopped walnuts into the batter along with the grated carrots if you like.

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

6. When making the frosting it is very important that the butter is soft and at room temperature, and the cream cheese is also at room temperature, otherwise the frosting is more likely to split.

How Should I Store This Vegan Carrot Cake?:

Once the cake has been frosted, it is best stored in the refrigerator as the frosting can become a little soft at warm room temperature. Ideally it should be eaten on the day it is assembled but any leftovers will keep for 2-3 days in the fridge.

The cakes can be baked the day before you make the frosting and assemble the cake. Store in an airtight container at room temperature.

The un-iced cakes can be wrapped and frozen for up to three months. I do not recommend freezing the frosting as it is likely to have a detrimental effect on the texture.

The frosting is best made when you are ready to assemble and serve the cake.

More Classic Vegan Cakes:

Vegan Victoria sponge cake

Vegan chocolate fudge cake

Vegan lemon drizzle cake

Vegan ginger cake

Vegan fruit cake

Vegan coffee and walnut cake

Vegan banana cake

Vegan apple cake

Vegan coconut cake

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

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Vegan Carrot Cake

Course Dessert

Cuisine baking

Keyword cake

Prep Time 25 minutes

Cook Time 35 minutes

Servings 12 people

Author Domestic Gothess

Ingredients

Vegan Carrot Cakes:

200 g (1 cup + 2 Tbsp) light brown soft sugar
100 g (½ cup) caster (superfine) sugar
180 ml (¾ cup) sunflower oil (or another flavourless oil)
180 ml (¾ cup) unsweetened non-dairy milk (I use soy)
1 Tbsp fresh lemon juice
2 tsp vanilla exract
finely grated zest of 1 orange or lemon
230 g (2 cups minus 1 Tbsp) plain (all-purpose) flour
100 g (¾ cup + 2 Tbsp) plain wholemeal flour
2 tsp ground cinnamon
1 ½ tsp ground ginger
¾ tsp ground nutmeg
2 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
¼ tsp salt
360 g (12 ½ oz) coarsely grated carrot

Vegan Cream Cheese Frosting:

150 g (5 ⅓ oz / ½ cup + 2 Tbsp) vegan block butter (NOT the spreadable kind. I use Naturli Vegan Block) softened
225 g (8 oz) vegan cream cheese (I use Asda own brand) room temperature
450 g (4 ½ cups) icing (powdered) sugar sifted
1/4 tsp xanthan gum
chopped pistachios to decorate (optional)

Instructions

Preheat the oven to 180°C/350°F/gas mark 4. Grease two 20cm/8inch round, (ideally 5cm/2in deep) cake tins and line the base and sides with baking parchment.
Whisk together the light brown soft sugar, caster sugar, oil, milk, lemon juice, vanilla and lemon or orange zest in a large bowl.
Add the plain flour, wholemeal flour, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg and salt.
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 fold through until well combined.
Divide the batter evenly between the prepared tins, spread it level and bake for about 35 minutes until a skewer inserted into the centre comes out clean.
Leave the cakes to cool in the tins for 10 minutes then very carefully turn them out onto a wire rack and leave to cool completely.
To make the cream cheese frosting, place the softened, room temperature butter in a large bowl. Drain any excess liquid from the room temperature cream cheese and pat it dry with paper towels; add it to the bowl with the butter.
Whisk the butter and cream cheese together with an electric mixer until well combined. Add the sifted icing sugar and xanthan gum and whisk well until smooth and creamy. If the frosting is too soft, pop it in the fridge for 20 minutes to firm up a bit before icing the cake.
Place one of the cooled cake layers on a cake stand or serving platter and spread over some of the frosting. Place the other layer on top and ice it as you like - the recipe makes enough frosting to cover the sides if you wish.
Decorate with chopped pecans, walnuts or pecans as you like.

Recipe Notes

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.
Use a standard sized grater for the carrots rather than a fine one for the best texture.
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. If you use melted coconut oil make sure that your milk is at room temperature so that the oil doesn’t resolidify.
You can mix a couple of handfuls of raisins or chopped walnuts into the batter along with the grated carrots if you like.
Make sure that you allow the cakes to cool completely before adding the frosting and slicing into it.
When making the frosting it is very important that the butter is soft and at room temperature, and the cream cheese is also at room temperature, otherwise the frosting is more likely to split.

Vegan Corn Chowder

February 26, 2020 by hannahhossack 1 Comment

Vegan corn chowder – this rich dairy-free sweetcorn and potato soup is hearty, comforting, creamy and absolutely delicious! It is also super easy to make and ready in just half an hour!

This deliciously creamy vegan corn chowder is a regular on my meal rotation. It is so hearty and satisfying yet healthy and nutritious, and you’ve got to love a meal thats ready in around half an hour!

For those of you who have never tried chowder before, it consists of a thick, creamy, chunky soup that is good all year round.

I love it served with buttered crusty bread for a hearty, filling meal, though it would also make a good starter served in smaller portions.

What Makes This Vegan Corn Chowder So Creamy?:

This sweetcorn chowder is so deliciously rich and creamy thanks to a three-pronged approach:

1. Flour to thicken – I mix some plain flour into the vegetables before adding the liquid, much like making a roux. This helps to thicken the soup.

2. Coconut milk – adding a tin of coconut milk makes the soup deliciously creamy. Either full fat or light coconut milk is fine, though full-fat will give a creamier result.

I can’t taste the coconut at all but if you really don’t like coconut, or are allergic to it, then you can use a creamy unsweetened non-dairy milk such as soy or cashew instead. It won’t be quite as rich and creamy as coconut, but still delicious!

Alternatively, you could use half non-dairy milk and half soy or oat cream for a richer result.

3. Blending some of the soup – I blitz about 1/4 of the corn chowder in a blender until it is really smooth then add it back in to the rest of the soup. This makes the chowder extra thick and creamy but means that it still retains plenty of texture.

How To Make Vegan Corn Chowder:

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

Heat some vegan butter/margarine in a large pan. You can use olive or coconut oil if you prefer but I like butter best for flavour. Add finely chopped onion and celery and cook gently until soft and translucent.

Add diced red bell pepper, crushed garlic, thyme, smoked paprika and a bay leaf and cook for two more minutes, stirring often.

Add plain flour and cook for another minute, stirring constantly.

Gradually stir in vegetable stock, adding just a little bit at a time and stirring it in well before adding more. This way you will avoid lumps of flour in the soup.

Once you have added all the stock, stir in coconut milk, nutritional yeast, diced potatoes, frozen corn, a dash of hot sauce and some salt and pepper.

Bring up to a simmer and cook for 10-15 minutes until the potatoes are tender.

Transfer ¼ of the soup to a blender and blitz until smooth. Return the blended soup to the pan and stir through. Taste and season with more salt and pepper as required.

Serve with crusty buttered bread!

More Vegan Soup Recipes:

Spiced carrot and pumpkin soup

Quick black-eyed bean soup

Spiced red lentil and root vegetable soup

Autumn minestrone

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

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Vegan Corn Chowder

Vegan corn chowder - this rich dairy-free sweetcorn and potato soup is hearty, comforting, creamy and absolutely delicious! It is also super easy to make and ready in just half an hour!

Course Main Course, Soup

Cuisine American

Keyword soup

Prep Time 5 minutes

Cook Time 25 minutes

Servings 4 people

Author Domestic Gothess

Ingredients

2 Tbsp vegan butter/margarine (or use olive oil)
1 large brown onion peeled and diced
2 sticks celery finely chopped
1 large red bell pepper diced
4 cloves garlic peeled and crushed
1 tsp dried thyme (or 4 sprigs fresh)
rounded 1/2 tsp smoked paprika
1 bay leaf
3 Tbsp plain (all-purpose) flour
750 ml (3 cups) vegetable stock
1 400 ml (14oz) can coconut milk (either light or full fat is fine)*
3 Tbsp nutritional yeast (optional)
600 g (2 large) potatoes diced
600 g (4 cups) frozen sweetcorn
1 rounded tsp sriracha hot sauce (optional)
salt and pepper

Instructions

Heat the butter in a large pan over a low heat. Add the onion and celery and cook gently for about 10 minutes until soft and translucent.
Add the red pepper, garlic, thyme, paprika and bay leaf and cook for two more minutes, stirring often. Add the flour and cook for another minute, stirring constantly.
Gradually stir in the stock, adding just a little bit at a time and stirring it in well before adding more. This way you will avoid lumps of flour.
Once you have added all the stock, stir in the coconut milk, nutritional yeast, potatoes, corn and hot sauce and some salt and pepper. Bring up to a simmer and cook for 10-15 minutes until the potatoes are tender.
Transfer ¼ of the soup to a blender and blitz until smooth. Return the blended soup to the pan and stir through. Taste and season with more salt and pepper as required.

Recipe Notes

*I can't taste the coconut at all but if you really don't like coconut, or are allergic to it, then you can use a creamy unsweetened non-dairy milk such as soy or cashew instead. It won't be quite as rich and creamy as coconut, but still delicious!

Alternatively, you could use half non-dairy milk and half soy or oat cream for a richer result.

Vegan

How To Make Easy Vegan Banana Bread:

Optional Mix-Ins:

Can I Freeze It?:

More Vegan Banana Bread Recipes:

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Easy Vegan Banana Bread

Ingredients

Instructions

Recipe Notes

Optional Mix-Ins:

Can I Freeze It?:

What Is Simnel Cake?:

How To Make Vegan Simnel Cake:

Top Tips:

More Vegan Easter Recipes:

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Vegan Simnel Cake

Ingredients

Syrup:

Instructions

Recipe Notes

What Is Cornbread?:

How To Make Vegan Cornbread:

Tips And Substitutions:

Can I Freeze It?:

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Easy Vegan Cornbread

Ingredients

Instructions

Recipe Notes

How To Make Vegan Pasta Bake:

Can I Freeze It?:

Top Tips And Substitutions:

More Vegan Comfort Food Recipes:

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Vegan Pasta Bake

Ingredients

Tomato Sauce:

Cheese Sauce:

To Assemble:

Instructions

Recipe Notes

Can I Freeze It?:

Tips And Substitutions:

What Is Pound Cake?:

How To Make Vegan Lemon Pound Cake:

Top Tips:

How To Make Vegan Vanilla Pound Cake:

How To Make Candied Lemon Slices:

More Vegan Loaf Cakes:

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Vegan Lemon (Or Vanilla) Pound Cake

Ingredients

Vegan Lemon Pound Cake:

Lemon Glaze:

Instructions

Recipe Notes

How To Make Vegan Vanilla Pound Cake Instead:

How To Make Vegan Cottage Pie:

Can I Freeze It?:

More Vegan Comfort Food Recipes:

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Vegan Cottage Pie

Ingredients

Filling:

Potato Topping:

Instructions

Recipe Notes

How To Make Vegan Hot Cross Buns:

The Crosses:

Top Tips For The Best Vegan Hot Cross Buns:

Can I Freeze Them?:

More Vegan Easter Recipes:

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Vegan Hot Cross Buns

Ingredients

Vegan Hot Cross Buns:

Crosses:

Instructions

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All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.

All images and content on Domestic Gothess are copyright protected. If you want to share this recipe then please do so by using the share buttons provided. Do not screenshot or post the recipe or content in full.