A Vegan Feast

Since I have started on my Veganuary challenge, Fraser cooked up some lovely vegan treats for us. Do you have any favourites of your own?

Vegan Spelt Walnut Cookies

A photo of Vegan cookies
This is an easy way to make biscuits that substitute ‘vegan block’ for butter. Spelt flour contains less gluten than ordinary wheat flour and gives a slightly richer taste.

120g White Spelt flour
¼ tsp bicarbonate of soda
80g vegan block
70g caster sugar
12 walnuts

Oven: 170c/375F/Gas 5

1. Cream together vegan block and sugar
2. Sieve into mix flour and bicarbonate of soda
3. Mix to a soft dough
4. Roll teaspoons of dough into 12 balls
5. Place balls on oiled baking tray
6. Press a walnut into each ball
7. Bake in preheated oven for about 12- 14 minutes until they look slightly browned and crisp.

Vegan Singapore Rice Noodles

A photo of Fraser eating his Vegan Singapore oodle Dish
This dish is vegan without having to try although avoid fish sauce that would be traditionally used in Singapore! The vegetables can change with the season to make use of what is available at Tayport Community Garden.

Mix of seasonal vegetables: I used carrots, leaks, kale, garlic and fennel from the Community Garden.
Rice noodles (supermarkets stock a range of fresh and dried rice noodles)
2 tbsp soy sauce
2 tbsp oil (rapeseed or olive)

Cook in wok or large frying pan

1. Finely chop all vegetables
2. Add oil to wok/frying pan
3. Add all veg and fry for about 5 minutes
4. Prepare rice noodles per instructions on pack
5. Add noodles to veg and stir in soy sauce
6. Stir for another 2 minutes and then serve.


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