HOME - WALLFLOWER KITCHENRECIPESABOUTCONTACTBAKED GREEN PEA FRITTERSBALSAMIC ROASTED NEW POTATOES & ASPARAGUS Hi, I’m Aimee – the recipe developer, writer and photographer behind Wallflower Kitchen and author of ‘Great British Vegan’, my cookbook where I share comforting British classics. I love experimenting and making a mess in my small Brighton-based kitchen, creating easy and accessible plant-based recipes, which you will find

here.

RECIPES - WALLFLOWER KITCHEN Wallflower Kitchen. Vegan Recipes. Home; Recipes; About; Cookbook;

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20 VEGAN PACKED LUNCH RECIPES 20 Vegan Packed Lunch Recipes. Published: March 6, 2017 I’ve had a few emails over the past couple of months asking for packed lunch ideas, particularly for recipes that require no heating and can be

eaten cold.

GREAT BRITISH VEGAN COOKBOOK BRITISH COMFORT FOOD REIMAGINED. If you’re craving your favourite British comfort foods, but also want to embrace a plant-based lifestyle, then Great British Vegan is the book is for you.. Whether you’re vegan, flexitarian or merely interested in cutting down on your meat consumption, there’s no reason you can’t still indulge in all your favourite British classics, using easy-to-find CREAMY LEEKS WITH BUTTER BEANS (VEGAN) Instructions. Before you start, remember to soak the cashews overnight or boil for a few minutes so they are soft. Add the oil to a large frying pan on a low heat. Sweat the leeks for about 12 minutes, stirring occasionally, until slightly softened. Stir in the butter beans. Meanwhile, create the sauce by adding the soaked cashews to a

blender

VEGAN TEA SANDWICHES Slice a red pepper into large chunks and roast with some olive oil until soft. Leave to cool. Spread some dairy-free butter onto one slice of the bread and some vegan pesto onto the other slice bread and fill with a layer of roasted red pepper. Sandwich the two slices together, remove the crusts and cut into three two-fingers-width

sandwiches.

5-MINUTE VEGAN CARAMEL SAUCE Instructions. Simply mix all the ingredients together, except the vanilla extract, in a saucepan on a medium boil. Once the mixture has thickened and is bubbling slightly, after approximately 5 minutes, remove from the heat and stir in the vanilla extract. Use the sauce

straight away or

GUT-HEALING VEGETABLE BROTH (AND WHY IT'S BETTER THAN BONE 1 red onion, quartered (with skins) 1 garlic bulb, smashed. 1 chilli pepper, roughly chopped (with seeds) 1 thumb-sized piece of ginger, roughly chopped (with skin) 1 cup greens, such as kale or spinach. 3-4 cup mixed chopped vegetables and peelings, I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery. BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS Preheat oven to 200C / 390F. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes. Season with extra balsamic vinegar,

salt and pepper.

TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO (VEGAN Preheat the oven to 180C / 350F and add the olive oil to a roasting tin. Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat. Roast for 30 minutes. HOME - WALLFLOWER KITCHENRECIPESABOUTCONTACTBAKED GREEN PEA FRITTERSBALSAMIC ROASTED NEW POTATOES & ASPARAGUS Hi, I’m Aimee – the recipe developer, writer and photographer behind Wallflower Kitchen and author of ‘Great British Vegan’, my cookbook where I share comforting British classics. I love experimenting and making a mess in my small Brighton-based kitchen, creating easy and accessible plant-based recipes, which you will find

here.

RECIPES - WALLFLOWER KITCHEN Wallflower Kitchen. Vegan Recipes. Home; Recipes; About; Cookbook;

Contact; Recipes

20 VEGAN PACKED LUNCH RECIPES 20 Vegan Packed Lunch Recipes. Published: March 6, 2017 I’ve had a few emails over the past couple of months asking for packed lunch ideas, particularly for recipes that require no heating and can be

eaten cold.

GREAT BRITISH VEGAN COOKBOOK BRITISH COMFORT FOOD REIMAGINED. If you’re craving your favourite British comfort foods, but also want to embrace a plant-based lifestyle, then Great British Vegan is the book is for you.. Whether you’re vegan, flexitarian or merely interested in cutting down on your meat consumption, there’s no reason you can’t still indulge in all your favourite British classics, using easy-to-find CREAMY LEEKS WITH BUTTER BEANS (VEGAN) Instructions. Before you start, remember to soak the cashews overnight or boil for a few minutes so they are soft. Add the oil to a large frying pan on a low heat. Sweat the leeks for about 12 minutes, stirring occasionally, until slightly softened. Stir in the butter beans. Meanwhile, create the sauce by adding the soaked cashews to a

blender

VEGAN TEA SANDWICHES Slice a red pepper into large chunks and roast with some olive oil until soft. Leave to cool. Spread some dairy-free butter onto one slice of the bread and some vegan pesto onto the other slice bread and fill with a layer of roasted red pepper. Sandwich the two slices together, remove the crusts and cut into three two-fingers-width

sandwiches.

5-MINUTE VEGAN CARAMEL SAUCE Instructions. Simply mix all the ingredients together, except the vanilla extract, in a saucepan on a medium boil. Once the mixture has thickened and is bubbling slightly, after approximately 5 minutes, remove from the heat and stir in the vanilla extract. Use the sauce

straight away or

GUT-HEALING VEGETABLE BROTH (AND WHY IT'S BETTER THAN BONE 1 red onion, quartered (with skins) 1 garlic bulb, smashed. 1 chilli pepper, roughly chopped (with seeds) 1 thumb-sized piece of ginger, roughly chopped (with skin) 1 cup greens, such as kale or spinach. 3-4 cup mixed chopped vegetables and peelings, I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery. BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS Preheat oven to 200C / 390F. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes. Season with extra balsamic vinegar,

salt and pepper.

TOMATO & ROASTED MEDITERRANEAN VEGETABLE RISOTTO (VEGAN Preheat the oven to 180C / 350F and add the olive oil to a roasting tin. Chop the vegetables into small chunks and spread out in the tin, adding the salt and pepper before giving everything a shake to coat. Roast for 30 minutes. GREAT BRITISH VEGAN COOKBOOK BRITISH COMFORT FOOD REIMAGINED. If you’re craving your favourite British comfort foods, but also want to embrace a plant-based lifestyle, then Great British Vegan is the book is for you.. Whether you’re vegan, flexitarian or merely interested in cutting down on your meat consumption, there’s no reason you can’t still indulge in all your favourite British classics, using easy-to-find

VEGAN SHORTBREAD

Instructions. Cream the butter, vanilla and sugar together. Stir in the flour and mix into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up. 28 BIRTHDAY-WORTHY VEGAN LAYER CAKES Whether you want something traditional – a vanilla cake with sweet buttercream and decorations or something a bit more unusual such as matcha & pistachio, this round-up has got you covered. 1. Vegan Vanilla Birthday Cake. cakemerchant.com. Get the recipe. 2. Pink Ombre Birthday Cake. neuroticmommy.com. VEGAN TORTILLA VEGETABLE PIZZA Instructions. Preheat the oven to 190c / 375f and make sure you have a grill rack or pizza tray (so the pizza can cook underneath). Make a quick arrabiata sauce by mixing the tomatoes, chilli flakes, garlic and basil together in a food processor until smooth. Top the wrap with 2-3 tbsp of the arrabiata sauce and mix in with the nutritional yeast. BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS Preheat oven to 200C / 390F. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes. Season with extra balsamic vinegar,

salt and pepper.

HOW TO SERVE A VEGAN AFTERNOON TEA Start with a clean and clear room with a freshly laid white table cloth. Decorate the table with a small vase of fresh flowers and an assortment of pretty plates, teacups, saucers and napkins. Use a glass or jar to hold an assortment of cutlery. Use a three-tier cake stand to display the three “courses” – Finger sandwiches, scones and LOW FAT CRISPY POTATOES Instructions. Preheat the oven to 200c / 390f and line a large roasting tin with parchment paper or a silicone baking mat. Alternatively, spray with 1 cal olive oil spray. Rinse the potatoes then cut them in half, at an angle, to create as much flat surface as possible for optimum crispiness. Leave small potatoes whole and cut

the larger ones

LENTIL ROAST WITH BALSAMIC ONION GRAVY To make the lentil loaf. Preheat oven to 180c / 350f and line a loaf tin with greaseproof paper. Heat the oil in a frying pan and sauté the onion and garlic until soft. Add the mushroom and carrot and cook for another 5 minutes until softened. Add the rest of CREAMY MUSHROOM RISOTTO (VEGAN + GF) Creamy Mushroom Risotto (Vegan + GF) Instructions. Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened. GOLDEN GARLIC COUSCOUS WITH VEGETABLES & CHICKPEAS Add in the garlic, red pepper and courgette. Fry for 10 minutes on a medium heat, until the vegetables are cooked. Add a little more olive oil or a splash of water if the pan gets dry. In a large bowl, add the cooked cous cous, the turmeric, chickpeas and stir in the fried vegetables. Mix well and season with salt and pepper. HOME - WALLFLOWER KITCHENRECIPESABOUTCONTACTBAKED GREEN PEA FRITTERSBALSAMIC ROASTED NEW POTATOES & ASPARAGUS Hi, I’m Aimee – the recipe developer, writer and photographer behind Wallflower Kitchen and author of ‘Great British Vegan’, my cookbook where I share comforting British classics. I love experimenting and making a mess in my small Brighton-based kitchen, creating easy and accessible plant-based recipes, which you will find

here.

RECIPES - WALLFLOWER KITCHEN Wallflower Kitchen. Vegan Recipes. Home; Recipes; About; Cookbook;

Contact; Recipes

20 VEGAN PACKED LUNCH RECIPES 20 Vegan Packed Lunch Recipes. Published: March 6, 2017 I’ve had a few emails over the past couple of months asking for packed lunch ideas, particularly for recipes that require no heating and can be

eaten cold.

VEGAN TEA SANDWICHES Slice a red pepper into large chunks and roast with some olive oil until soft. Leave to cool. Spread some dairy-free butter onto one slice of the bread and some vegan pesto onto the other slice bread and fill with a layer of roasted red pepper. Sandwich the two slices together, remove the crusts and cut into three two-fingers-width

sandwiches.

28 BIRTHDAY-WORTHY VEGAN LAYER CAKES Whether you want something traditional – a vanilla cake with sweet buttercream and decorations or something a bit more unusual such as matcha & pistachio, this round-up has got you covered. 1. Vegan Vanilla Birthday Cake. cakemerchant.com. Get the recipe. 2. Pink Ombre Birthday Cake. neuroticmommy.com. BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS Preheat oven to 200C / 390F. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes. Season with extra balsamic vinegar,

salt and pepper.

5-MINUTE VEGAN CARAMEL SAUCE Instructions. Simply mix all the ingredients together, except the vanilla extract, in a saucepan on a medium boil. Once the mixture has thickened and is bubbling slightly, after approximately 5 minutes, remove from the heat and stir in the vanilla extract. Use the sauce

straight away or

GUT-HEALING VEGETABLE BROTH (AND WHY IT'S BETTER THAN BONE 1 red onion, quartered (with skins) 1 garlic bulb, smashed. 1 chilli pepper, roughly chopped (with seeds) 1 thumb-sized piece of ginger, roughly chopped (with skin) 1 cup greens, such as kale or spinach. 3-4 cup mixed chopped vegetables and peelings, I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery. LENTIL ROAST WITH BALSAMIC ONION GRAVY To make the lentil loaf. Preheat oven to 180c / 350f and line a loaf tin with greaseproof paper. Heat the oil in a frying pan and sauté the onion and garlic until soft. Add the mushroom and carrot and cook for another 5 minutes until softened. Add the rest of CREAMY MUSHROOM RISOTTO (VEGAN + GF) Creamy Mushroom Risotto (Vegan + GF) Instructions. Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened. HOME - WALLFLOWER KITCHENRECIPESABOUTCONTACTBAKED GREEN PEA FRITTERSBALSAMIC ROASTED NEW POTATOES & ASPARAGUS Hi, I’m Aimee – the recipe developer, writer and photographer behind Wallflower Kitchen and author of ‘Great British Vegan’, my cookbook where I share comforting British classics. I love experimenting and making a mess in my small Brighton-based kitchen, creating easy and accessible plant-based recipes, which you will find

here.

RECIPES - WALLFLOWER KITCHEN Wallflower Kitchen. Vegan Recipes. Home; Recipes; About; Cookbook;

Contact; Recipes

20 VEGAN PACKED LUNCH RECIPES 20 Vegan Packed Lunch Recipes. Published: March 6, 2017 I’ve had a few emails over the past couple of months asking for packed lunch ideas, particularly for recipes that require no heating and can be

eaten cold.

VEGAN TEA SANDWICHES Slice a red pepper into large chunks and roast with some olive oil until soft. Leave to cool. Spread some dairy-free butter onto one slice of the bread and some vegan pesto onto the other slice bread and fill with a layer of roasted red pepper. Sandwich the two slices together, remove the crusts and cut into three two-fingers-width

sandwiches.

28 BIRTHDAY-WORTHY VEGAN LAYER CAKES Whether you want something traditional – a vanilla cake with sweet buttercream and decorations or something a bit more unusual such as matcha & pistachio, this round-up has got you covered. 1. Vegan Vanilla Birthday Cake. cakemerchant.com. Get the recipe. 2. Pink Ombre Birthday Cake. neuroticmommy.com. BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS Preheat oven to 200C / 390F. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes. Season with extra balsamic vinegar,

salt and pepper.

5-MINUTE VEGAN CARAMEL SAUCE Instructions. Simply mix all the ingredients together, except the vanilla extract, in a saucepan on a medium boil. Once the mixture has thickened and is bubbling slightly, after approximately 5 minutes, remove from the heat and stir in the vanilla extract. Use the sauce

straight away or

GUT-HEALING VEGETABLE BROTH (AND WHY IT'S BETTER THAN BONE 1 red onion, quartered (with skins) 1 garlic bulb, smashed. 1 chilli pepper, roughly chopped (with seeds) 1 thumb-sized piece of ginger, roughly chopped (with skin) 1 cup greens, such as kale or spinach. 3-4 cup mixed chopped vegetables and peelings, I used carrot peelings, red cabbage, fresh mushrooms, leeks and celery. LENTIL ROAST WITH BALSAMIC ONION GRAVY To make the lentil loaf. Preheat oven to 180c / 350f and line a loaf tin with greaseproof paper. Heat the oil in a frying pan and sauté the onion and garlic until soft. Add the mushroom and carrot and cook for another 5 minutes until softened. Add the rest of CREAMY MUSHROOM RISOTTO (VEGAN + GF) Creamy Mushroom Risotto (Vegan + GF) Instructions. Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened. RECIPE COLLECTIONS ARCHIVES Vegetable Tian with Cheeze Sauce (Vegan) Blueberry Muffin Smoothie (Raw + Vegan) Recipe Key 20 VEGAN PACKED LUNCH RECIPES 20 Vegan Packed Lunch Recipes. Published: March 6, 2017 I’ve had a few emails over the past couple of months asking for packed lunch ideas, particularly for recipes that require no heating and can be

eaten cold.

DIETARY NEED ARCHIVES Brussels Sprouts with Mushroom “Bacon” (Vegan + GF) Recipe Key. recipe Key. Vegan Gluten Free Soy Free Nut Free. Browse All RECIPE COLLECTIONS ARCHIVES Roast Spring Vegetables with Lemon & Herb Quinoa. Breakfast Porridge Muffins (Vegan) Raw Lemon Poppy Seed Mini Muffins DIETARY NEED ARCHIVES Ms Cupcake’s Vegan Jaffa Cakes Recipe + Cookbook Giveaway! Easy Vegan Samosa Pie. Strawberries & Cream Overnight Oats (Vegan + GF) 10 MINI VEGAN DESSERTS These are 10 of my favourite recipes from around the web (including some of my own!) for miniature vegan desserts. These bite-sized treats would be perfect for parties, get-togethers, afternoon teas, gifts or simply something cute and delicious to enjoy for yourself! 1.

VEGAN SHORTBREAD

Instructions. Cream the butter, vanilla and sugar together. Stir in the flour and mix into a dough. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up. VEGAN TORTILLA VEGETABLE PIZZA Instructions. Preheat the oven to 190c / 375f and make sure you have a grill rack or pizza tray (so the pizza can cook underneath). Make a quick arrabiata sauce by mixing the tomatoes, chilli flakes, garlic and basil together in a food processor until smooth. Top the wrap with 2-3 tbsp of the arrabiata sauce and mix in with the nutritional yeast. LOW FAT CRISPY POTATOES Instructions. Preheat the oven to 200c / 390f and line a large roasting tin with parchment paper or a silicone baking mat. Alternatively, spray with 1 cal olive oil spray. Rinse the potatoes then cut them in half, at an angle, to create as much flat surface as possible for optimum crispiness. Leave small potatoes whole and cut

the larger ones

HOW TO SERVE A VEGAN AFTERNOON TEA Start with a clean and clear room with a freshly laid white table cloth. Decorate the table with a small vase of fresh flowers and an assortment of pretty plates, teacups, saucers and napkins. Use a glass or jar to hold an assortment of cutlery. Use a three-tier cake stand to display the three “courses” – Finger sandwiches, scones and

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ABOUT AIMEE

Hi, I’m Aimee – the recipe developer, writer and photographer behind Wallflower Kitchen and author of ‘Great British Vegan’, my cookbook where I share comforting British classics. I love experimenting and making a mess in my small Brighton-based kitchen, creating easy and accessible plant-based recipes, which you will find

here.

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