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TOFU BACON!!!

I hear many people saying, “I couldn’t be vegan, I love bacon too much”. My answer to that is tofu bacon. This simple recipe is packed full of flavour, quick to make and cruelty free, what more could you want? 

VIDEO RECIPE HERE: https://www.youtube.com/watch?v=Vs91FBhyN9k

WRITTEN RECIPE BELOW 

-----------RECIPE-----------

Tofu 400grams (preferably organic)

1 Tablespoon Smoked Paprika

1 Teaspoon Nutritional Yeast

2 Tablespoons Soy Sauce

2 Tablespoons Olive Oil

1. Slice the tofu thinly and set aside on a kitchen towel for 10 minutes to draw out the moisture

2. In a bowl, mix all ingredients except the tofu until combined.

3. Dip the tofu into the mixture, making sure you get an even coating.

4. Place the tofu strips on a baking tray and into the oven at 220 Degrees / 428 Fahrenheit for 15 minutes.

5. Remove from oven and enjoy!

[aquafabaaa]

How to Roast Potatoes

Knowing how to perfectly roast potatoes is a skill that everyone should have, here's how you do it...

----RECIPE-----

1kg Potatoes (preferably small)

Handful of Rosemary (chopped)

Handful of Thyme (chopped)

2 Teaspoons Coconut Oil

Teaspoon Black Pepper 

Pinch Salt

1. Preheat oven to 190degrees/374Farenheit 2. Combine all ingredients together on a baking tray. 3. Place in oven at 190/374 for 30 minutes. 4.After 30minutes, stir all ingredients together and place in oven for further 30 minutes, turning the heat up to 200degrees/392F. 5. Remove from oven, serve up and enjoy!

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With love,

Aquafaba

[aquafabaaa]

For all those lovers of Baileys that would prefer a vegan alternative, here it is!

WARNING: this tastes better than Baileys, just saying.

-----------------RECIPE---------------------

2 x Cans Coconut Milk 170 grams Brown Sugar 200ml Coffee (strong) 5-7 Tablespoons Whisky (to taste) pinch of salt

1. Heat the coconut milk in a saucepan until the mixture has melted, bring to a boil and simmer for 10-12 minutes while stirring continualy.

2. Remove from heat and add the coffee.

3. Add a pinch of salt and the whisky.

4. Store in a sealed jar and then serve over ice!

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Enjoy : )

Aquafaba

[aquafabaaa]

Fabulous Xmas Nut Loaf Recipe

Christmas is a time when many people like to indulge when it comes to food. And that okay in small dosed, but how about indulging on foods that arent full of shit ingredients? Well, say goodbye to grandma’s cardboard-like turkey breasts and hello to a delicious, rich, moist, flavoursome Nut Loaf recipe that will make your close minded Uncle Jerry consider transitioning to a plant-based diet. The recipe may look daunting to some but after reading it over a few times you will realize its very simple with very few processes. Let’s cook!

Video recipe here:https://www.youtube.com/watch?v=umTIcy8FNps

NUT LOAF

5 oinions

4 garlic cloves

8 carrots

9 parsnips

200g mixed nuts

1 packet puff pastry (300g)

400ml vegetable stock

120grams breadcrumbs

2 Tablespoons Coconut Oil

Handful of Rosemary

2 Teaspoons Fennel seeds

1 teaspoons fennel seeds

1 teaspoon blackpepper

pinch of Turmeric

Salt // Pepper

GRAVY

3 Tablespoons Onion Gravy Granules

1/2 onion

pepper

This dish may seem hard for some but its really simple if you follow this quick recipe.

Turn on oven to 200degrees/ 390 Farenheit.

Place the mixed nuts onto a baking tray and into the oven for 4/5 minutes (until they start to brown. You aren’t looking for them to turn black so keep an eye on them. Once roasted, set aside in a bowl for later.

Place the washed parsnips and carrots onto a baking tray/baking dish and add black pepper and coconut oil. Do not cover with tin foil. Place into the oven at 200degrees for 20 minutes.

Finely chop the onions (set 1 chopped onion aside) and fry in a pan with a teaspoon of coconut oil on a medium-low heat until golden brown (10/15mins). Add the finely chopped garlic and rosemary after 5 minutes of frying.

Whilst the onions are gently frying, roughly chop the nuts you roasted earlier and add into the onion pan alongside the dry herb ingredients.

In a bowl, place the vegetable stock and breadcrumbs and mix until the mixture is thick but not too watery. Then add the mixture into the onion pan and mix all the ingredients, cover with a lid and turn off the heat.

Find a clean surface, large chopping board and sprinkle with a little flour. Roll out the puff pastry into a rectangular shape. Place the onion/breadcrumb mixture into the middle and flatten out. Fold the two large sides of the rectangle towards the centre, then the smaller sides. Brush with a little unsweetened soy milk or leftover veg stock.

Cover the nut loaf in tin foil and place into the oven at 200 degrees for 40mins, putting the carrot and parsnips lower in the oven so they can cook further but at a lower heat.

FOR THE GRAVY add veg stock, leftover chopped onion and onion gravy granuals into a pan and heat up, adding more stock dependant on the mixture thickness. Once the gravy is the correct thickness, set aside.

After 40mins, remove the tin foil and cook for a further 15 mins.

Serve up your nut loaf to friends and family and watch as they act surprised with how tasty and mouthwatering it is!

[aquafabaaa]

Vegan Pizza

Pizza is the best. Here’s a unique recipe I came up with, straying away from tomato and mozzarella style and giving it a new twist.

This recipe makes 1 pizza, so obviously quadruple it if you can manage 4!

Video recipe: https://www.youtube.com/watch?v=rHMybbbti_I

------RECIPE--------

1 Pizza Base (available in most supermarkets)

1/2 Aubergine

1/2 Onion (sliced)

50grams Cashews

50grams Pistachios

50grams Sweetcorn

2 Mushrooms (sliced)

Handful Rocket

Teaspoon Balsamic Vinegar

Black Pepper

1. Slice and chop the aubergine into small cubes. Fry in a pan with a cup of water for 10 minutes until soft. Add Black Pepper and Coconut Oil and cook for a further 5 minutes. Leave aside to cool.

2. In a food processor add the Cashews, Pistachios, Fennel Seeds and 2 tablespoons of boiling water and blend until its half chunky half smooth.

3. Now, take the Pizza base and add the Frozen Sweetcorn, Mushrooms and Aubergine and place in the oven at 200degrees/392F for 12 minutes.

4. Wash the rocket and mix in a bowl with the Balsamic Vinegar and mix, adding a pinch of Black Pepper.

5. Take Pizza out the oven and garnish with the Rocket, then add the Cashew Cream on top of that and enjoy!

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Beautiful Mushroom Risotto (vegan!)

For us vegans, meals like risotto used to be a thing of the past. With thanks to innovations in cooking and new products, vegan risotto making is not only possible but often better than the dairy/meat risottos. 

Here'e the recipe below, if you do end up making it tag aquafaba in your instagram/facebook photos and we will put your efforts onto our own instagram page.

Here’s a link to the video recipe: https://www.youtube.com/watch?v=cHQBYuzAgw4

---------------- RECIPE --------------------

Arborio Rice                          //   200grams Veg stock (1stockcube)      //    1 Litre Chesnut mushrooms           //    260 grams Shitake mushrooms            //    200 grams VioLife vegan parmesan    //    60 grams Coconut Milk                       //    100 ml Rocket/Arugula                  //     Handful Onions                                 //         5 Thyme                                 //    3 sprigs Salt & Pepper

Coconut Oil also!  2 tablespoons

1. Finely chop the onion and fry with coconut oil, 3 tablespoons water, on a low heat for 10mins until golden brown.

2.  Slice the mushrooms and add them into a separate pan, adding black pepper, and fry on a relatively high heat until browned. After the mushrooms have coloured add a splash of vegetable stock and the sprig of thyme and cook for a further 5 minutes.

Now the Rice!

3. Add the rice to a dry frying pan and heat for 2 mins, then add the coconut oil and stir for a further 2 minutes on a low heat. Make sure to continually stir so that the rice does not stick to the pan!

4. After 2 minutes of frying, add the vegetable stock so the rice is just covered and cook on the high heat, while stirring, until the mixture has evaporated. Repeat the veg stock process until the risotto rice is a little too al dente. (15mins)

5. Then add the coconut milk, onions, mushrooms,  grated vegan parmesan and stir the mixture. Place a lid on top of the pan and let it rest for 2 minutes. While its resting, begin to visualise how great that first mouthful is going to be…

6. Finally, spoon the mixture onto a bowl/plate, adding a few slices of vegan parmesan and the dry(washed) rocket. Now its time to enjoy this beautiful meal you’ve just made!

With love,

Aquafaba

[aquafabaaa]

Quick and tasty bruschetta recipe!

To watch the video recipe click here:https://www.youtube.com/watch?v=3Hl8t7omD2M

- serves 4 people as a starter -

Ingredients:

Loaf of Ciabatta 

Cherry Tomatoes // 20

Cashew Nuts // 50grams

Pistachio Nuts // 50 grams

Garlic // 1 Clove

Basil // 10 leaves

Balsamic Vineger // 4 table spoons

Olive Oil // 2 table spoons

1. Slice the ciabatta and place under the grill until golden brown on each side (3mins).

2. Once grilled, grab a garlic clove and rub each slice of bread with the clove.

3. Next, place the cashews, pistachios, basil and boiling water into a food processor and blend until smooth. 

4. Add the balsamic vinegar into the mixture and mix, then spoon onto each slice of ciabatta and grill for another 3 minutes.

5. Whilst the bread is grilling nicely, chop up the tomatoes and place into a bowl, adding the olive oil and chopped basil. 

6. Take the ciabatta out of the oven and cover with tomatoes and more chopped basil if you want to bump up those insta likes.

Enjoy!

Aquafaba

[aquafabaaa]

Vegan Spaghetti Carbonara

This vegan spaghetti carbonara dish is the best, in our opinion.

To all of those Italian vegans out there or Italian food-lovers, there is hope. We're bringing veganism to the masses with veganised versions of classic dishes, starting with our Aquafaba Italia project. Make this carbonara recipe and impress your friends or a loved one! 

RECIPE BELOW... 

-------------------------------------     RECIPE      -------------------------------------

MAKES 2 LARGE PORTIONS

160g Spaghetti 250g Silken Tofu 40g Violife Vegan parmesan 4 Garlic Cloves 6 Baby Tomatoes Teaspoon Coconut Oil

Teaspoon Olive Oil Teaspoon Balsamic Vinager Seasoning (black pepper & salt) Basil (for garnish)

1. Wash the Cherry Tomatoes and place on a tinfoil covered baking tray. Add a teaspoon of Olive Oil, Balsamic Vinager and pinch of black pepper. Bake at 180c/350f for 35minutes.

2. Place the spaghetti in a pot of boiling water for 10 minutes.

3. Finely chop the garlic and place in a pot with the coconut oil, adding the tofu, a pinch of black pepper and half of the grated vegan parmesan, cook for 5 minutes on a low heat.

4. Once the spaghetti is almost cooked, add some of the pasta water into the garlic/tofu pot, drain the spaghetti and add it into the pot, cooking for a further 3 minutes.

5. Remove tomatoes from the oven and set aside.

6. Portion the spaghetti onto plates, adding the roast tomatoes and remaining vegan parmesan. Top with black pepper and basil if you want to make it look extra beautiful and Instagram-worthy.

Tag your attempts at the carbonara with #aquafabulous and we will post a selection on our Instagram/twitter pages!

FOR VIDEO RECIPE HEAD OVER TO OUR YOUTUBE CHANNEL:

https://www.youtube.com/watch?v=JBRnEY1mKkY

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Aquafaba Italia launches this FRIDAY!

Taking 4 classic Italian dishes and ‘veganizing’ them.

Stay tuned...

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FIRST VIDEO BEING RELEASED THIS FRIDAY!

As part of our Aquafaba does Italia project, the first recipe will be revealed tomorrow and released on Friday :) 

Stay Tuned...

[aquafabaaa]

We are almost launching our exciting new project- vegan food recipes- and cant wait to share them all with you!