Plant Based Recipes
This Sticky Gochujang Tofu recipe is one of my favourite quick afternoon lunches at the moment. It’s also completely vegan! For those of you late to the game, Gochujang is a fermented chilli cooking pasted used in lots of Korean cooking. I’ve been loving experimenting with it recently, and thought I’d try creating a sticky tofu dish with it. And this delicious high protein vegan sticky Gochujang tofu is the result (you’re welcome…).
Okay, okay, one more pumpkin recipe! This is my Vegan Pumpkin Bread with a Cinnamon Buttercream topping. It’s delicious and I’m 99.9% sure you’ll love it!
We may be close to the end of pumpkin season (it goes too fast, doesn’t it?), but I thought I’d sneak one more pumpkin recipe before I move on to my other favourite time of the year (Christmas, of course…). Introducing my vegan pumpkin pancakes! Incredible. Tasty. Easy to make. Seasonal. What’s not to love?
Introducing, my lovely plant-based friends, this Chocolate Pecan Granola Bark recipe. It’s seasonal, it’s delicious, and it’s incredibly easy to make! What’s not to love? Ready to give it a go? The recipe is below for you!
I know some of you have been waiting for this recipe for a little while now (sorry!), but here we go. They’re incredibly easy to make, require no baking, and are INCREDIBLE! Biscoff truffles, who knew… Oh, and they’re vegan!