300g Digestive biscuits 125g dairy free margarine ½ cup sugar ( I used Lakanto Sweetner) 2 heaped tbsps.raw cacao 1 tablespoon chia seeds 3 tablespoons water Place the biscuits in
Read more →Ingredients Serves 2 200 grams tempeh 1 tbsp vegetable stock ¼ cup (60 ml) liquid aminos (or gluten-free tamari) 2 teaspoons white soy miso (or chickpea miso) 1 teaspoon dried
Read more →1/2 brown onion 2 cloves garlic 30 grams water 2 cups of cauliflower rice or broccoli rice 1 tbsp vegetable stock 100 grams water 1 tsp cumin 1 tsp smoked
Read more →Lentil Meatballs 1 can lentils 1 tsp garlic powder 1 tsp onion powder 1 tsp liquid smoke 1/2 tsp salt 1 tbsp nutritioal yeast 3 tbsp lupin Add all ingredients
Read more →400 grams funky fileds mince (one pack) 1/2 red onion 1 tbsp mixed dried herbs 1 garlic clove or 1 tsp garlic powder Add onion to TM bowl, chop 3
Read more →These are so delicious, time consuming but worth it, allow about 3 hours. Dough: 250grams almond milk 20 grams vegan butter 3 tsp yeast 1tsp cinnamon 400 grams plain flour
Read more →200 grams tempeh 2 tsp vegetable stock paste 1/2 cup water 1 tablespoon balsamic vinegar 1 tablespoon vegan Worcestershire sauce 1 teaspoon liquid smoke 1 teaspoon onion powder 1 teaspoon
Read more →Mushroom Ragu 1/2 brown onion 2 cloves garlic, peeled 2 sticks celery roughly chopped 1 large carrot, roughly chopped 400 grams dehydrated king oyster mushrooms 2 bay leafs 1 tsp
Read more →1 tbsp tahini 1 can chickpeas (400grams) 1 large pickle (finely diced) 1/2 small red onion (chopped) 1 tsp. capers 3 spring onions (chopped) 1/2 tsp dill 1 tsp Wakeme
Read more →Mediterranean Lentil Roast 200g dried red lentils 1 tbsp. vegetable stock (in 1 ½ cups water) 2 cloves garlic (peeled) 1 onion 4 sticks celery (finely sliced) 1 tbsp. olive
Read more →