On this episode we discuss in regards to the delights of getting non-vegan mates over for dinner and the right way to make the meal pleasurable for everyone.
On the menu this week consists of an ingenious approach of constructing vegan lasagne in addition to roast squash pasta.
Tip of the week is about understanding the components in desserts and the right way to veganise recipes merely and simply.
Our ingredient of the week this week is dietary yeast, a superb retailer cabinet staple to make sauces tacky and nutritious.
Vegan Apple and banana cake recipe
Tailored from Vegan Sluggish Cooker by Saskia Sidey
- 3 oz vegan butter3 oz caster sugar
- 140ml soya milk
- half a tbsp cyder vinegar
- 1 tsp vanilla paste or essense
- 6 oz SR flour
- 1 tsp baking powder
- half tsp salt
- finely grated zest of an unwaxed lemon
peel and dice a few apples (or 1 apple and a ripe mashed banana) combined with 1 0z of sugar and half a tsp of combined spice or cinnamon.
Fill a muffin tray with 12 paper instances, combine soya milk and cyder vinegar in a small jug and depart to curdle for 10 minutes. Whisk collectively the butter, vanilla and sugar till creamy and fluffy.
Combine the opposite cake components in a bowl, stir within the milk combination alternating with the fruit till you’ve got a easy batter.
Divide between the muffin instances.
Bake in a preheated oven 180 levels for 10-12 minutes till browned and properly risen with a spongy texture.
Depart to chill on a wire rack.