SO VEGAN RECIPE RECIPES

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VEGAN SPONGE CAKE RECIPE - BBC GOOD FOOD



Vegan sponge cake recipe - BBC Good Food image

Treat friends and family to a Victoria sponge cake made with vegan ingredients. This easy recipe is perfect for afternoon tea, or a coffee morning

Provided by Miriam Nice

Categories     Afternoon tea, Dessert

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 10

Number Of Ingredients 10

150g dairy-free spread, plus extra for the tins
300ml dairy-free milk, we used oat milk
1 tbsp cider vinegar
1 vanilla pod, seeds scraped
300g self-raising flour
200g golden caster sugar
1 tsp bicarbonate of soda
100g dairy-free spread
200g icing sugar, plus extra for dusting
4 tbsp jam, we used strawberry

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 20cm sandwich tins with baking parchment and grease with a little of the dairy-free spread.
  • Put the dairy-free milk into a jug and add the vinegar, leave for a few minutes until it looks a little lumpy. Put half of the vanilla seeds and all the other cake ingredients into a large bowl then pour over the milk mixture. Using electric beaters or a wooden spoon, beat everything together until smooth.
  • Divide the mix between your two tins then bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave them in their tins until cool enough to handle then carefully turn out onto wire racks to cool completely.
  • While the cakes are cooling, make the filling. To make the vegan buttercream, whisk or beat together the dairy-free spread, icing sugar and remaining vanilla seeds until pale and fluffy. Dairy-free spreads do vary so if the spread you are using is quite soft try to avoid using electric beaters. Stir the ingredients together instead to avoid overworking it. However, if the mixture is too firm, use electric beaters to help lighten it and add 1-2 tbsp of dairy-free milk when whisking.
  • Spread the jam onto one of the cooled sponges, top with the buttercream then place the other sponge on top. Dust the assembled cake with a little icing sugar or caster sugar before slicing.

Nutrition Facts : Calories 482 calories, FatContent 21 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 45 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 1.2 milligram of sodium

VEGAN HAGGIS RECIPE - BBC GOOD FOOD



Vegan haggis recipe - BBC Good Food image

Celebrate Burns Night properly with this delicious veggie haggis filled with lentils, mushrooms and seasoning. Serve with golden neeps and tatties

Provided by Miriam Nice

Categories     Dinner, Main course, Supper

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 16

2 tbsp vegetable oil
2 onions , finely chopped
2 garlic cloves , crushed
2 carrots , grated
250g mushrooms , finely chopped
25g sunflower seeds
1 ½ tsp ground coriander
1 tsp nutmeg
½ tsp white pepper
1 tsp Marmite
50g pearl barley , rinsed
1 x 390g tin green lentils
50g porridge oats
100g vegetable suet
string
muslin

Steps:

  • Pour the oil into a large non-stick frying pan and fry the onion gently over a low heat until it is very soft, this may take up to 15 mins. Add the garlic, grated carrot, chopped mushrooms and sunflower seeds. Season with salt and black pepper then add the other spices. Let it cook down for 5 mins to reduce some of the moisture from the vegetables. Add the Marmite and pearl barley and 200ml water. Bring to the boil, cover and cook for 30 mins or until all the liquid has been absorbed and the pearl barley is tender. Take the pan off the heat and tip the mixture out onto a large roasting tin so it can cool quickly. Once cold stir in the lentils, oats and vegetable suet.
  • When you want to cook the haggis spread it out on a large piece of baking parchment. Roughly shape it into a log then roll the paper up and twist the ends so it is completely sealed. Wrap up in muslin and tie the ends securely with string.
  • Heat a large pan of boiling water then slowly lower the haggis into it. Reduce the heat to a simmer and cook gently for 1hr. Unwrap the parcel and serve with neeps and tatties.

Nutrition Facts : Calories 313 calories, FatContent 18 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 6 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.22 milligram of sodium

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