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WELCOME
Hey, I'm Tara! A private chef, cookery teacher & recipe developer with an award-winning catering business feeding the UK & beyond. I have over 10 years experience whipping up vegan feasts that I'd love to share with you. I hope you enjoy browsing my recipes & I look forward to feeding you soon!
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@tarasvegantreats
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![Crunchy filo cups stuffed with spiced veggies & rosemary garlic butter🎄
INGREDIENTS [makes 20 cups]
500g filo pastry [approx 12 sheets]
340g white potatoes
130g carrots
100g red cabbage
4 kale stems
4 tablespoons vegan soft cheese
1 tablespoon cumin seeds
2 teaspoons garam masala
2 teaspoons onion powder
Sea salt
Olive oil
—————
2 sprigs rosemary
150g salted vegan butter
4 garlic cloves
METHOD
1] Peel & grate carrots
2] Finely chop cabbage into shreds
3] Chop potatoes into small cubes
4] Tear kale leaves off the stem & rip into smaller shreds
5] Heat olive oil in a large frying pan, add cumin and allow to sizzle for 1 minute on low heat without burning
6] Add all veggies, garam masala & onion, stir well & sautè for 10 minutes on medium heat
7] Add 300ml water, a generous sprinkle of salt & cover with lid & leave to cook for another 15-20 minutes until veggies have softened
8] Leave curried veg aside to cool, whilst you make the garlic butter
9] Add butter, minced garlic & finely chopped rosemary to melt together in a small saucepan for 2-3 minutes
10] Lay 6 pastry sheets down on your chopping board, brush every other sheet with butter
11] Spread soft cheese along the longest side, closest to you
12] Load with your veg mixture, in a long line on top of the cheese
13] Tightly roll the pastry over to create a filled log
14] Cut into 1inch segments [or larger if your cupcake tins are deeper]
15] Drizzle cupcake tin bases with olive oil
16] Place pastry cups in
17] Drizzle each cup with remaining garlic butter
18] Bake for 13-15 minutes at 180c until golden
#veganfood #appetizers #veganappetizer #festivefood #christmas #veganfoodie #veganrecipes #filo #christmasfoof #pastry #veganeats #starters #veganideas #veganchef #vegancooking #plantbased #vegano #vegansofig #veganfoodshare #veganoptions #plantbased #veganfoodie #whatveganseat #veg #veggies #vegancommunity #vegansnack #christmasideas](https://scontent.cdninstagram.com/v/t51.71878-15/604762407_862796803347783_5994433398003409460_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=102&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=QxJHK7RvAjcQ7kNvwFLFK97&_nc_oc=AdlbnkciXfLPZPacb_jq4_V4s6hpGHYg0r7z04o0hY8JFUB6qugbo5yhIuHjajlPTQo&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_Afmi8dGYRB5H_A0gVtCQBcj_ry71rI6vx89iaoEX9S0tYg&oe=6959BBEF)

![Toasted hazelnut & white chocolate truffles🎄🌰
INGREDIENTS [Makes 15 small truffles]
200g cocoa butter
200g vegan milk powder [I used coconut]
100g icing sugar
80g blanched hazelnuts
2 tablespoons vanilla extract
METHOD
1] Roast hazelnuts on a baking tray for 8-10 minutes at 160c
2] Chop into fine pieces
3] In the meantime melt cocoa butter in a large bowl over a saucepan of boiling water
4] Remove from heat & immediately add sifted icing sugar, milk powder & vanilla. Whisk until smooth
5] Use a blender here if the mixture isn’t completely smooth
6] Pour into your mould & sprinkle hazelnuts within. You can drizzle dark chocolate or add any fillings you like at this stage
7] Place into the fridge or freezer to set
8] Remove from moulds & enjoy!
#christmasgift #christmas #christmastreats #christmasgiftideas #christmasbaking #christmasideas #veganchristmas #dairyfreechristmas #whitechocolate #veganchocolate #veganoptions #chocolate #homemadechocolate #whitechocolate #dairyfree #coconutmilk #dairyfreechocolate #truffles #choccy #veganism #plantbased #easyvegan #vegano #vegan #veganfoodshare #vegantruffles #veganrecipes #veganchef #veganfoodie #veganfoodie #easyrecipes #chocolatelovers](https://scontent.cdninstagram.com/v/t51.82787-15/603872085_18112989232594056_7219410687301585323_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=103&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=15jLoA4OBjcQ7kNvwFWhslg&_nc_oc=AdmCyLXCdBgwev7FIMZGGIVgWmklV-GnqeAPVs2MMGRmNBVeMx9hsS7oWYqMYhlDDFM&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_AfkvoDh9uODoXs3iq92KHaQTJgWwJYnttUyVLHBzlHF8yg&oe=6959C7C4)
![Yes I used an entire loaf of bread to make this happen😅
INGREDIENTS
1 baguette/sandwich bread
——
145g brussel sprouts
80g red onion
1 tablespoon light soft brown sugar
—
1 white potato
1 garlic bulb
Sea salt
——
250g extra firm tofu
160ml unsweetened soya milk
125g stale bread for crumbs
100g plain flour
6-8 sage leaves
Bunch of flat leaf parsley
2 teaspoons onion granules
Pinch of celery salt
Pinch of ground nutmeg
——
150g grated vegan mozarella
1 rosemary sprig
——
Vegetable oil
Optional mint/cranberry sauce or mustard
METHOD
1] Peel & slice potato lengthways. Score diagonally, flip & score horizontally
2] Slice the top off a garlic bulb, wrap in foil
3] Arrange both on a lined baking tray, coat potatoes with oil, sprinkle with salt & roast for 30 minutes
4] Drain & slice tofu, fry in a drizzle of vegetable oil for 7-8 minutes per side on high heat, remove from pan & leave to one side
5] Blitz stale bread, sage, parsley, onion granules & celery salt together to form fine breadcrumbs, decant into a bowl
6] In another bowl, whisk milk, flour & nutmeg together until smooth
7] Coat tofu slices in batter using a fork, followed by breadcrumbs, pat for full coverage
8] Fry in hot oil for 5-6 minutes per side on medium heat until golden
9] Finely slice brussels & red onion, sautè together for 10-12 minutes
10] Add sugar & stir well, followed by 200ml of water to soften
11] When water has absorbed, remove from heat
12] Melt mozzarella & add finely chopped rosemary leaves, spread onto base layer of baguette/bread
13] Remove potatoes from oven & spread each one with a garlic clove
14] Assemble the rest of your ingredients & top with toasted bread [you could spread mint/ cranberry sauce or mustard onto this layer!]
15] Slice up & enjoy!
#veganchristmas #veganfood #christmasfood #vegansandwich #sandwich #stuffing #tofu #veganrecipe #vegans #vegano #whatveganseat #veganlife #vegancooking #veganeats #sando #sandwiches #deepfried #vegansofig #plantbased #plantbasedfood #veggie #veganfoodie #veganlunch #festive #christmasfoodie #veggiechristmas #meatfree #brusselsprouts #veg #tofu #tofurecipe](https://scontent.cdninstagram.com/v/t51.71878-15/603073907_1339754361498384_1678827612690691085_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=100&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=hPME6W5PNasQ7kNvwH-cNNU&_nc_oc=Adnjk6sEBFhrsdrFH4ZvRxCPFbxBJm7gbk54Gr9QPlQWsq0bsVDIoiDyRgahYh31Uvk&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_Afmp7mrOnghANTt9sxAbdiPnXAqJR-7gzn3cqmz7FhEPtQ&oe=6959C113)

![All year, I long for mince pies to appear on the shelves 🥧🥧 but I realise I’m outnumbered so this pecan brittle assures you get your fix while still being able to serve a more mainstream pud!
INGREDIENTS
200g caster sugar
200ml water
4 tablespoons mincemeat (I soak sultanas, apples, orange peel and almonds in sherry with mixed spice for a month prior)
1 teaspoon bicarb soda
Handful of whole pecans
METHOD
1] Add sugar & water to a saucepan, stir once
2] Bring to high heat, allow to boil without disturbing. The sugar will dissolve and the water will turn brown, only when this happens- remove from heat. This could take between 5-12 minutes
3] Add bicarb soda, stir quickly
4] Add mincemeat & pecans, stir quickly
5] Pour onto a lined baking tray to solidify
6] Once cooled, snap into shards to adorn your dessert
#veganfood #veganchristmas #christmasdinner #christmastips #christmasfood #christmasideas #festiveseason #christmastime #charcuterie #veganfoodshare #veganideas #christmasrecipes #christmasfoodideas](https://scontent.cdninstagram.com/v/t51.82787-15/599002283_18112639327594056_2437164535308038990_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=109&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=5nPVWvubw_YQ7kNvwGXqfiv&_nc_oc=AdmxqMlSvVTfnXnUKaf7Tvb1zioZ_vZnanSD1_SPqWehLKWUOEQpjjXbDeZ6_SZf_Lo&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_AfmEzag3yIQ9-bZmE-VxRQ1yRpa8KAnqET3blR0jUMF0Gw&oe=6959D5F8)




![Candied nuts for those asking on yesterday’s recipe🫶🏽
INGREDIENTS
400g mixed nuts
2 tablespoons jeera seeds
1 tablespoon sugar
1 tablespoon garlic granules
Olive oil
Flaky salt
METHOD
1] Roughly chop nuts & transfer into baking tray
2] Sprinkle with salt, sugar, spices & garlic
3] Drizzle with olive oil & toss to combine
4] Bake for 8-10 minutes at 160c until just golden & crunchy
5] Leave to cool, store in a non air-tight container & sprinkle over salads/dinner/pasta whenever you feel!
#veganfood #vegancooking #vegantips #saladtopper #nuts #spicynuts #cheflife #veganfoodshare #wholefoods #veganism #plantbased #recipes #easyrecipes #veganfoodie #savoury #veganchef #recipes #homemade #veganuk #veganlove #plantbasedfoodshare](https://scontent.cdninstagram.com/v/t51.82787-15/590759954_18111505828594056_148005526474440292_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=101&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=JQ97GxV-2toQ7kNvwG5mBZH&_nc_oc=AdmVstZQFlSSaAaKufEAp7IJ4XgUt8A9dEV0Z5hCjfe9nb2lkjeZWXFMbzsBsXZAMHY&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_AfnRD6Yo8tK-ieCpKqJyDV7GSeQuwdOhSUqK1YvfQ5SmPg&oe=6959CCB3)
![I wouldn’t usually advise sharing when it comes to jackety spuds but this just works so beautifully as a larger platter so ENJOY✨✨✨🍠🍠🍠
INGREDIENTS
6 small sweet potatoes
230g split green/mung beans
5 garlic cloves
2 inches ginger
1 tablespoon tomato puree
1 tablespoon curry powder
Sea salt
Olive oil
Vegan butter
——
Rainbow chard topping
Spiced nuts topping [let me know if you want the recipe!]
METHOD
1] Wash sweet potatoes, place onto baking tray, coat with olive oil, sprinkle with salt & roast until tender
2] Rinse beans thoroughly & boil in a saucepan with 2.5 times the water. Remove foam as they boil for 20-25 minutes
3] Drain & rinse again
4] Fry minced garlic & ginger with tomato puree & curry powder in the same saucepan for 4-5 minutes before adding beans & stirring well. Cook together for 5 more minutes before removing from heat
5] Plate up potatoes, slice open & add butter to melt
6] Pile on bean mix, followed by shredded chard, mixed nuts & your choice of condiments- enjoy!
#veganfood #midweekmeals #jacketpotato #sweetpotato #moongdal #mungbean #plantbased #veganism #veggie #easyvegan #easydinner #veg #vegplatter #share #sharesize #veganeats #whatveganseat #sweetpotatoes #roastpotatoes #jacketpotatoes #dinnerideas #veganchef #veganoptions](https://scontent.cdninstagram.com/v/t51.71878-15/588515796_25265163466470872_7663500664550170349_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=105&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=LnW0SFWVgMcQ7kNvwG0d11Z&_nc_oc=AdlCZzsoPFXdFY1elfkaVEJGrTNotiN-Z3Ng5ivLiblEXEX0EUsrBBC_U6eERGoqo1Q&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_AfkQPHwZxc6YMS2TNWOdjyTUfo8MRXlUEGk5zGl_OENesQ&oe=6959B022)

![A festive evening with @zylissofficial at @divertimenti cookery school 👩🏽🍳🎄❄️🥔🍷As a full-time chef I rely heavilyyy on good quality kitchen tools & I would happily put these to use throughout the Christmas period🔪 🔪Thanks for a lovely time @cookwithjopratt rachelhornibrook @nishatcooks @feastwithgoulders 🥰
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#veganfood #christmasdinner #plantbasedchef #veganeats #cookware #festiveseason #veganchristmas #meatfreechristmas #cookingtips #christmastime #christmastips](https://scontent.cdninstagram.com/v/t51.82787-15/587515209_18111076645594056_1472756756651219453_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=109&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=41o9V9eYylIQ7kNvwEd-yPm&_nc_oc=AdmKhAe2PwlspaYKfWv-4VBLfmnOwyS7hn4GSJ3LnZ5kZlPJ_LljibuxWx9oVHwlXf0&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_Afm347tuNM-nXNM8jKZCqBuYs0jomMkhBgg1G7rnzfxvXg&oe=6959C702)

![The Christmas Roast Menu at @jam.delish 😍🎄☃️♥️💫 I’ll take any opportunity to talk about these sprouts because @nathansvegankitchen ARE YOU KIDDING ME
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#veganfood #veganlondon #christmasroast #veganroast #roastdinner #veganfoodie #londonvegan](https://scontent.cdninstagram.com/v/t51.82787-15/583886632_18110293666594056_577242355927936032_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=102&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=dCVGEn6lggQQ7kNvwHZpvuq&_nc_oc=Adme5Y_g_lBmhCmBaLZpEHYdvMEci5K5yjQFXfya4IEVZP0UznE2gMwqjGmnr-EramU&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_AfnhfRqALWNCjBueolFBxY74AW5_-DV2KuMItbyPSa2sKw&oe=6959C123)



![What’s your favourite meaty crisp that’s accidentally vegan?!🥪🥪🥪
INGREDIENTS
Half a small butternut squash [4-5 slices worth]
120g plain flour
200ml unsweetened soya milk
1 teaspoon garlic granules
1 teaspoon onion granules
120g beef flavoured vegan crisps
—————
1 small leek
1 small red onion
50g white cabbage
—————
1 large ciabatta baguette
Black pepper
Gherkins
Avocado
Green chillis
Butter to spread
Veg oil
Sweet chilli sauce
METHOD
1] Finely chop onion, cabbage & leek, sautè in olive oil for 12-15 minutes until softened, leave aside
2] Peel squash & chop into slices that fit the width & length of your baguette
3] Fry in a drizzle of olive oil for 7-8 minutes per side until tender
4] Crush crisps & scatter on a plate
5] Whisk together flour, milk, garlic & onion until smooth
6] Place cooled butternut into batter, lift out with a fork & place onto crisp crumbs
7] Coat evenly with crisp crumbs
8] Fry in hot oil for 5-6 minutes per side until golden & crispy
9] Assemble buttered baguette with crushed avocado, chopped chillis & gherkins
10] Layer breaded butternut squash, top with veggie mix, black pepper & enjoy!
#veganfood #veganlunch #sandwich #sandwiches #veganfoodie #veganfoodshare #veganeats #sub #autumnfood #october #lunch #sando #veganideas #vegano #accidentallyvegan #veganeats #baguette #sub #vegansub #bread #vegansofig #squash #butternutsquash #cooking #vegancooking #veganuk #rainy #autumnvibes](https://scontent.cdninstagram.com/v/t51.82787-15/573154477_18108449473594056_6948962913207764179_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=103&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=FexUmvUhq8YQ7kNvwHH-K3U&_nc_oc=AdnE8t0tTijPFyeVXzv8uR9kPQawhWHRjtei6t71vT33ZEjonoT74U3bldnXjl9Q0fo&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_Afk1iWTNeImqBWHUBOLz0bVq_DxhICr9hN0NVzQlOxUTJw&oe=6959B7C7)
![When I say TOFU you say VEGAN💘💘@tofuveganlondon
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#veganfood #veganlondon #veganchinese #veganfoodshare #londonfoodie #veganfoodie #vegandumplings #veganoptions #vegandinner #tofuvegan #vegano #chinesefood #veganreview #veganfriendly #veganlove](https://scontent.cdninstagram.com/v/t51.71878-15/572795916_4075248859395691_5443902012388899010_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=104&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=OPrimQfWBp0Q7kNvwHCNP91&_nc_oc=AdmByAeIITFYLprKbnzy_FCsfM-YNkqjNVOYU8gz_pENuZbl1dvNTCxRD8Mh-V6hIf8&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_AflZVLDJT_sw878Ag1bZ0sQf-HJeuzCjjNZHGVayv0jXpQ&oe=6959B6FA)

![I actually deserve a medal for philosophising about chutney shovels HAVING ALREADY BRUSHED MY TEETH TONIGHT😤
Enjoy!🇮🇳
INGREDIENTS
1 large potato
200g gram flour
150ml cold sparkling water
2 teaspoons garam masala
2 teaspoons garlic granules
1 teaspoon ground jeera
1 teaspoon onion granules
Half a teaspoon chilli powder
Salt
Vegetable oil to fry
METHOD
1] Peel & finely slice potato into wafer thin slices
2] Immediately immerse into ice cold water & rub together to remove starch
3] Combine gram flour with spices in a large mixing bowl
4] Bring a deep pan of oil to heat
5] Remove potatoes from water & pat dry using a teatowel/kitchen paper
6] Add potatoes to the gram flour mix, coat evenly using one hand
*depending on the size of your potato, you may need a few more spoonfuls of gram flour here so add accordingly, each slice must have a thin flour dusting*
7] Pour in cold sparkling water, continue combining with your hand until each slice is coated in batter [add more water if needed, based on the same logic above]
8] When your oil is ready, season with salt & give the potatoes one final toss
9] Lift a slice out of the mix using tongs to be safe, immerse into the hot oil, it should bubble up but not brown too quickly
10] Repeat the process until an entire batch are frying for 2-3 mins per side [do not overcrowd your pan]
11] When golden & floating to the top, use a spatula to remove the bhajiyas & transfer to a lined tray to remove excess grease
12] Repeat until all slices have been fried & enjoy!
#indiancooking #diwali #indiansnacks #potato #batata #bhajiya #indianfood #vegancooking #glutenfree #vegans #vegansnack #veganchef #veganism #vegano #plantbased #savourysnack #bhaji #indianfoodie #veganfoodshare #veganideas #veganoptions #indianfoodrecipes #veganfoodshare #whatveganseat
#diwali #indianrecipes #veganglutenfree #](https://scontent.cdninstagram.com/v/t51.71878-15/567143250_1138688371664483_7385951348743211920_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=109&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=jLe1dAc4ZAcQ7kNvwEtbLHm&_nc_oc=Adncv7lnPD-pwHHBPGsmXuwCzXIxFtzfpY389y0ofo7ng1BOWjg5FMCIBKIXRWuT4Q8&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_Afn3pm268--J8nsp8oMcn4NRcZWU5SaHcz83pdnNET8VVw&oe=6959DAB8)



![Sampling the new Autumnal menu at @thespreadeaglelondon & to quote Glenn “the best burger I’ve ever had” (!!!) and trust me this boy gets to taste-test aloooootta burgers😂🍔 London’s first fully vegan pub crushing it as per🌱 Swipe for my (dangerous) introduction to bolinho de chuva courtesy of their new Brazilian chef👩🏽🍳🇧🇷 I’m talking sweet, cinnamon-dusted, pillowy soft, pier-reminiscent doughnut balls, dunked in blackberry sauce😭👏🏽👏🏽👏🏽 I’LL BE BACK TEAM
[pr invite]
#veganfood #veganpub #autumnal #vegandinner #veganlondon #veganeats #plantbased #veganrestaurant #veganhomerton #londoneats #samplemenu #veganlove #veganfoodie #veganfoodshare #veganfriendly #vegancommunity #vegandoughnuts #veganburgers #londondinner](https://scontent.cdninstagram.com/v/t51.82787-15/565145275_18106383943594056_3817169260926969684_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=101&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0FST1VTRUxfSVRFTS5iZXN0X2ltYWdlX3VybGdlbi5DMyJ9&_nc_ohc=S-clXDfvogYQ7kNvwF6OAmB&_nc_oc=AdnZ-QKtsJAZTQ70cs4ZQLLEh1mlGxRs8EyzTExKHw54kd5m7ijLo1V1_yN6cn4Jyb8&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_AfkABeLp7r8Jg7WIuZpghetxOwo-zxL2PBdJb470xmILYA&oe=6959B910)
![Congrats on the new branch @theafterschoolcookieclub 🥳🌱🍪🍦 Thanks for having us👦🏻💃🏽💘 [pr invite]
#vegancookies #veganfriendly #glutenfreevegan #cookie #cookiedough #eggfree #dairyfree #veganfoodie #veganfoodshare #veganbakery #veganlondon #veganeats #veganlove #veganbusiness #cookielover #chocolatechipcookies #plantbased #plantbasedfood](https://scontent.cdninstagram.com/v/t51.82787-15/562412066_18105727903594056_8561864932473365263_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=106&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=_Z9eutJiGu0Q7kNvwHJde3q&_nc_oc=AdlAz77v_FMbi8lo0CaVthqFn0Ng9wIv-daJvz8ZV3qnAVXgIryfaX4NTg3gQxQa9xo&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_AfnW5WvrYhgWIGJycSqTseuru_FHo1fqQUaYiTtHO-f7Bw&oe=6959B0CF)
![Midweek mealios🍂 if your pan isn’t ovenproof, just decant before step 6!
INGREDIENTS
320g pre-rolled puff pastry
180g potatoes
90g brocolli
70g carrots
140g butternut squash
1 tin chickpeas
800ml coconut milk
1 onion
2 inches ginger
4 garlic cloves
6 curry leaves
Half a teaspoon chilli powder
2 teaspoons ground cumin
2 teaspoons curry powder
2 green chillis
Veg oil
Sesame seeds for topping
Salt
1] Sautè diced onion, minced garlic, ginger, chillies & curry leaves in a drizzle of oil for 10 minutes
2] Prepare veggies by peeling where necessary, chopping into small cubes & add to your pan
3] Add cumin, chilli powder & curry powder, stir well & fry together for 10 minutes further
4] Add drained chickpeas, coconut milk & salt
5] Bring to simmer for 18-20 minutes until veggies have softened
6] Place a layer of pastry over the top of your pan, sprinkle with sesame seeds & bake at 180c for 15-18 minutes until golden
#vegandinner #midweekmeals #dinnerideas #quickdinner #dinnerrecipes #veganfoodie #veganfoodshare #veganrecipes #veganpie #pie #leftovers #fridgeraid #vegancooking #midweekdinner](https://scontent.cdninstagram.com/v/t51.82787-15/561098063_18105573820594056_1090907823752952029_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=106&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=gNuW86_oj9gQ7kNvwEJBKss&_nc_oc=Adlq-sWUqeO4s_AAmnqJqiICFG02CmwQ91yXGRkz6YHzlaXMoi7V1lX-hIraZWlLyEg&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_Afn4e0GdXg1F5YHkOgRq4M6tlxWiAwV6v2XKI2SFBe9mlQ&oe=6959C765)















![Thank you for the reset @hvammsvik 🫶🏽⛰️🌊🧖🏽♀️🥂🇮🇸 Chocolate fudge cake, a swim up bar & hot springs bordering the Atlantic is all this tired lil chef could want 😍
Also props for veganising your iconic seafood soup, it was DELICIOUS!🌱
[pr visit]
#veganiceland #icelandtrip #icelandadventure #veganfood #veganoptions #veganfoodshare #hotsprings #icelandhotsprings #hvammsvík #icelandnature #icelandroadtrip #plantbased #veganmenu #veganfoodie #vegantravel #veganlove #travelvlog #icelandfoods](https://scontent.cdninstagram.com/v/t51.82787-15/543661209_18101716207594056_5153902625241312065_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=111&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=CV6dwoWx28sQ7kNvwH9Ux9b&_nc_oc=AdmGuStJ4P4wJLBfNf4110Qe48VhcKIGnRLAckYmyJP5aOgYopEmPu2vIk1JSkyTJ8U&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_AflcFD2EI81NQNu_vaWv-bpRTClyJldtVx6hNBNLBvQseA&oe=6959BEDA)


![Breakfast buffet with a side of WHALE WATCHING [wait til the end]😭😭😭😭😩🥹🐳🐳🐳🇮🇸🇮🇸🇮🇸‼️‼️‼️‼️
#veganchef #iceland #icelandadventure #privatechef #veganfoodshare #timestamp #cheflife #diml #chefmode #vegancooking #whalewatching #whale #icelandtrip #veganfoodie](https://scontent.cdninstagram.com/v/t51.71878-15/542602707_1449107459530992_1412871678008257362_n.jpg?stp=dst-jpg_e35_tt6&_nc_cat=104&ccb=7-5&_nc_sid=18de74&efg=eyJlZmdfdGFnIjoiQ0xJUFMuYmVzdF9pbWFnZV91cmxnZW4uQzMifQ%3D%3D&_nc_ohc=BFqmbuycy50Q7kNvwFaBqIJ&_nc_oc=AdlzjLu_YEWno1Zd3P3MWomygjUX2KCB2-3p_veFB6mO5a3qPFEk-19YDIOXUlRRBVE&_nc_zt=23&_nc_ht=scontent.cdninstagram.com&edm=ANo9K5cEAAAA&_nc_gid=qqpu-Pyg1SlylbROSfQeBw&oh=00_AflJZ_55P8IfE5UWGacny6xPjc9sBNRJh0zr85Q0uFoykA&oe=6959B2BD)
