Vegan Sweets (UK)

With Halloween just around the corner I thought I’d compile a list of vegan sweets. Some of these are accidentally vegan and others marked as vegan. This list is also handy if you want to get some treats for a birthday party or party bag!

Vegan Sweets

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Vegan Spiced Pumpkin Soup

Tis the season of the pumpkin! Such a wonderful ingredient. This soup recipe uses canned pumpkin because I have some cans knocking about in the cupboard but you can roast your own pumpkin and puree it if you like. Obviously that’s going to take you a bit longer.

Anyway onto this delicious warming and comforting soup!

Vegan Spiced Pumpkin Soup

Vegan Spiced Pumpkin Soup

Delicious Autumnal Soup

Course Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author JessicaBakes


  • 1 tbsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 cans pumpkin puree
  • 350 ml vegetable stock
  • 1 can coconut milk
  • 1 tbsp maple syrup
  • 1-2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp chilli powder or cayenne pepper
  • Salt & pepper to taste


  1. 1. Fry the onion, garlic and spices in the olive oil for 2 minutes

  2. 2. Add the pumpkin puree, maple syrup, veg stock and simmer for 5 minutes

  3. 3. Add the coconut milk. Stir on a simmer for 15 minutes

  4. 4. If you want a super smooth soup you can blend then serve with crusty bread

Let me know if you try it!

Jess sig



The Vegan Kind Beauty Box

Happy Monday! I hope you have all had a good Bank Holiday weekend. This week I signed up to a new subscription box. It’s a quarterly beauty box from The Vegan Kind.

The Vegan Kind Beauty Box - Past Box (Feb)


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Vegan “Scallops”

Happy Monday everyone! Today I have an amazing vegan “scallop” recipe for you. This has got to be a new favourite of mine. I can’t get over how good these are! They are also super easy to make.

I had these with a salad for my lunch today but you could create lots of wonderful dishes with these – risottos, pasta dishes, in a creamy white wine sauce….. Perfect for a simple dinner and also for something a bit more special.

Vegan Scallops recipe

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Vegan Chocolate Chip Cookies

I love cookies. Phil loves cookies. These do not last long in our house. These vegan chocolate chip cookies are serious NOM!!!

If you need a cups to grams converter you can find one here. If you aren’t vegan you can use normal butter and chocolate chips but vegan is way better 🙂

Vegan Chocolate Chip Cookies

What you’ll need:

2/3 cup dairy free butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
2 tablespoons of water
1 and 2/3 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips (dairy free).

What to do:

1. Preheat your oven to 350˚. Beat the butter, sugar and vanilla in a bowl until light and creamy.

2. Add the water and mix until combined. In a separate bowl mix the flour, salt and baking powder.

3. Add the flour mix to the butter and sugar mixture. Mix until the flour is incorporated.

4. Stir in the chocolate chips. Place scoops of cookie dough on a baking tray and bake for 10-13 minutes.

5. Allow to cool on a cooling rack.

Easy Vegan Burritos

Vegan Burritos

These burritos are so easy and so delicious I could eat them every day! I’ve put the ingredients below of what I used in mine that particular day but feel free to experiment and add different beans, red onion, chillies etc.

Vegan Burritos

What you’ll need:

1 carton of black beans

1 small can of sweetcorn

2 tablespoons of taco seasoning (make your own of you don’t have any – Google is your friend)

1-2 tomatoes chopped

1 avocado (mash with black pepper, salt and squeeze of lemon)

Cheese to sprinkle of top (use dairy free to make vegan

Tortillas (as many as you need. I used 2)

What to do:

1. Heat some oil in a pan and add the sweetcorn, black beans and taco seasoning. Cook on medium heat for 5 mins

2. In a hot pan dry fry tortillas for 6 seconds each side

3. Build your burritos – place bean mixture, chopped tomatoes and avocado on tortilla and top with grated cheese

NB: The bean/corn mix will make enough for 4-6 burritos. Any left over can be kept in the fridge for 3 days

Vegan Vanilla Bundt Cake and Caramel Sauce

I love this Vegan Vanilla Bundt Cake with Caramel Sauce. I’ve slightly tweaked the recipe so it has the UK ingredients and just through some trial and error.

The sauce – I could sit there with a spoon and eat it out of a jar!! Delicious.

So here is the recipe.

Vegan Vanilla Bundt Cake with Caramel Sauce

Vegan Vanilla Bundt Cake with Caramel Sauce

For the cake

3 cups plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
1 1/2 cup sugar
1 can coconut milk
3/4 cup vegetable oil
1/2 cup applesauce
1 Tablespoon lemon juice
1 tsp vanilla extract

Sauce Ingredients

1/2 cup butter *I used Pure Sunflower Dairy Free butter
1 cup brown sugar
1/4 cup golden syrup
1 teaspoon vanilla

Cake Directions:

Preheat oven to 350 F. Coat a bundt pan with non-stick baking spray (or butter and flour).

In a medium sized bowl, whisk together flour, baking powder, bicarb soda and salt; set aside. In another bowl, whisk together oil, apple sauce, sugar, lemon juice and the vanilla extract. Add flour mixture and coconut milk alternately starting and ending with flour mixture. Using a spatula, scrape the sides of the bowl and incorporate all the batter. Pour batter into the prepared pan.

Bake for 1/2 on hour at 350 F then lower the heat to 325 F and bake for about another 15-20 minutes, or until a skewer inserted in the center comes out clean. Allow cake to cool for 10 minutes in the pan, then turn cake out onto a wire rack to cool completely. Cool slightly before removing to a rack to cool completely.

Now make the glaze.

Glaze Directions:

In a pan, over medium-low heat, melt the butter, brown sugar and salt for about 2 minutes. Add the golden syrup and vanilla and stir constantly for 2 minutes. Remove from heat. Pour hot glaze over cooled cake.

My Favourite Fluffy Pancakes (Vegan)

These are my ultimate all time favourite pancakes. I can have these morning, noon and night.

This recipe has the peanut butter, maple and banana topping (however just maple in the picture) but you can do whatever you like. Have them plain, with lemon and sugar, chocolate sauce, fresh berries. You can also add extra into the pancakes as they cook in the pan. Try blueberries, chopped nuts, chocolate chips!

Fluffy Vegan Pancakes

Fluffy Vegan Pancakes
Makes about 8 pancakes

1 Cup plain flour
1 tsp Baking/bicarb soda
1tsp Baking powder
1/4 tsp salt
1 cup soy milk
1tsp apple cider vinegar
1 tbsp vegetable oil

2 tablespoons of smooth peanut butter or use crunchy if you prefer 🙂
1/4 cup maple syrup
1 large banana sliced

1. In a jug place the milk and apple cider vinegar and leave to curdle for 5 mins then add the oil. Place peanut butter and maple syrup into a heatproof bowl and heat in the microwave for 10 seconds at a time until mixture is of a sauce consistency.
2. In a bowl sift and mix all dry ingredients.
3. Whisk wet ingredients into dry ingredients.
4. Heat a non stick pan and spoon some mixture into the pan. Cook for 30 secs to 1 min then flip over. Once cooked place onto a plate and spoon over the peanut butter maple sauce and add slices of banana. Continue this step until you have 3 pancakes piled on top of each other.
5. Enjoy!

Vegan Chocolate Bundt Cake

Just seeing a bundt cake makes me smile. It always brings back one of my favourite scenes from My Big Fat Greek Wedding:

So today was a gloomy Sunday and I needed cheering up. Cake and chocolate are a pretty good way to cheer me up, plus Phil bought me a new bundt cake pan yesterday. Enter the Chocolate Bundt cake. Of course you don’t have to do this in a bundt tin. Do it in whatever pan you wish. Even an empty baked bean can will do!

This recipe is super easy and keeps for 3 days if you wrap it well. I’m also partial to warming a slice in the microwave and drizzling on some dairy free custard, or ice cream, or cream or all 3….

Vegan Chocolate Bundt Cake

What you’ll need:

2 1/4 cup (315g) Plain Flour
1/2 cup (65g) cocoa powder
1 1/2 (300g) cup sugar
1 tsp  Bicarbonate of soda
1/4 tsp Baking powder
1/2 tsp salt
1 cup (225ml) of black coffee (left to go luke warm)
1/2 cup (115ml) vegetable/sunflower oil
1 tsp vanilla extract
1 tsp almond extract (optional, but really brings out the flavour)
Icing sugar for dusting (optional)

What to do:

  1. Preheat the oven to 350 degrees. Prepare your cake pan (with either cake release spray or greasing with dairy free butter and dusting with cocoa powder).
  2. Place all of the dry ingredients into a bowl and mix until combined.
  3. In a separate bowl or jug mix together the coffee, oil, vanilla and almond extract.
  4. Mix the wet ingredients into the dry ingredients until fully combined. The batter will be quite a thick consistency.
  5. Add the mix to your cake pan and bake for between 30-40 minutes (my oven took 40 minutes). Check the cake is done by putting a tooth pick or skewer in the cake. If it comes out clean its done.
  6. Leave the cake to cool in it’s pan for 10 minutes and then turn out onto a cooling rack. When completely cool place onto a plate/cake stand and lightly dust with icing sugar.

Make a cup of tea and eat a slice (or two).

Vegan Chocolate Bundt Cake

Have a wonderful Sunday everyone.


Veggie Kofta Curry

So this is my first recipe on this new blog. I’m so looking forward to sharing some delicious recipes with you. Please let me know if you try any.

First up is my favourite Kofta Curry. I’ve been making this recipe for years and it’s a firm favourite in our house. This version is both veggie and vegan. I have used store bought veggie meatballs here. The variety I use are so good and because I want this to be as simple as possible- I’ve taken a short-cut. If you want to make your own then check out these great veggie meatball recipes.

veggie kofta curry

Veggie Kofta Curry

Serves 4-6

What you’ll need:

2 packets of veggie meatballs (or enough meatballs for each person)
2 red chilli’s (de-seeded)
2 garlic cloves (crushed)
1 onion
1 tsp grated ginger
1 tsp ground cumin
1 tsp tumeric
1 tsp Garam Masala
1 can chopped tomatoes
1 can coconut milk
Handful of chopped coriander
2 tbsp olive oil

What to do:

  1. In a food processor blend: onion, chilli, garlic and ginger.
  2. Heat olive oil in a large pan/wok and add the onion mixture. Cook on medium heat for 3-4 mins (stirring regularly).
  3. Add all the spices, stir and cook for 1 minute. Then add the chopped tomatoes and cook for a further 3-4 minutes.
  4. Add the coconut milk and stir until combined. Next add the veggie meatballs.
  5. Turn heat to low and cook for 15-20 minutes (stirring occasionally).

Veggie Kofta Curry

Serve with rice/naan/roti/chapatis