See the recipe Obliviously, this dish is inspired by Chilli con Carne. If you’ve not heard of it before, this is a Tex-Mex dish normally made with minced beef, chili peppers, and a mixture of spices. The meatiest of all the chillies, it’s been a challenge to make a vegan version that will make most meat eaters just as happy. But I brough this to a pot luck with friends last week and it was incredibly popular, I think I might have cracked it. Let’s talk about flavour Let’s be honest, this chilli recipe is not quick, it’s all about building up the flavour layer by layer. However, I guarantee…
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Scotsman Approved Vegan Haggis (Vegan & GF)
Originally posted back in 2021. Grab your haggis, we’re wishing you a happy Burns night! Held on the birthday of the Scottish poet Robert Burns, events typically include reading poetry, raising toasts (with lots of whiskey for preference), and properly addressing the haggis before eating it. I know – I really do – just how worried some people will be by the idea of doing a vegan version of this meaty dish. Traditionally made from those lesser eaten bits of a sheep (translation – offal like stomach and lungs), it’s the ultimate of waste not, want not food. It also known for a very distinct taste. Surprisingly a lot of…
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Korean Fried Cauliflower (Vegan & Gluten Free)
See the recipe Looking for the best substitute for fried chicken, not just chicken but Korean fried chicken? the debate is still out on that with cauliflower, oyster mushrooms, and seitan still strongly in the running. However here, we use cauliflower. Seitan isn’t gluten free so isn’t an option, and hubby hates all mushrooms so cauliflower it is. Today’s recipe is based on the classic Korean version of fried chicken and an updated version of the earlier recipe here. It’s tossed in an incredibly tasty, spicy, and umami gochujang sauce. This dish takes little time to prepare, provided you marinate the cauliflower in advance. Although the title may be ‘fried’…
