Friday, 18 July 2014

Recipe: Vegan Double Chocolate Cherry Browies [gluten-free option]

It always makes me smile when I hear people's perception of the Vegan lifestyle - in that it must be very restrictive,boring, bland and basically about deprivation....
Because, as Vegans know - nothing could be further from the truth! And these little beauties are a guaranteed way to start that conversation ;)

Try some this weekend on some people who have that perception and then smile when they ask you.

Much love & chocolate gooeyness...
Chantal xx

eat me...


200g (1 ½ cups) gluten-free flour (can use regular plain flour too)
180g (just under 1 cup) unrefined granulated sugar
120g (1 cup) cocoa powder
¾ tsp baking powder
½ tsp salt
100g (1/2 cup) Vegan chocolate chips/chunks
100g glace cherries - chopped

200ml oat milk [+ extra if needed]
125ml (1/2 cup) rapeseed oil
125ml (1/2 cup) maple syrup
2 tsp vanilla extract
150g (1/2 cup) sweet potato – cubed & boiled

Oven: 170C [fan]  /  Gas 3  /  aga medium
Time: 30mins


Prepare the sweet potato and while it’s cooling sift all of the dry ingredients into a large bowl, add the chocolate chips and HALF of the cherries and mix with a fork to combine.

Line and grease a large bake-tray approx 20cms x 30cms [12” x 8”] (spray oils are handy for this).

Add all of the wet ingredients to a jug, mash the potato thoroughly with a fork, add to the wet ingredients and whisk to combine. 

Pour the wet ingredients into the dry ingredients and mix with a large spoon to combine.

The mixture needs to be of a pouring consistency – add a little more plant milk if it needs it.

Pour into the prepared tray and top randomly with the remaining cherry pieces.

Bake for approx 30 minutes – or until the cake springs back when lightly pressed with your finger. Do not apply the clean skewer test to check this bake as ideally it should not come out clean but still be sticky inside.


Obviously these are best served warm with Vegan vanilla icecream, Vegan cream, lashings of warm chocolate sauce and extra cherries, chocolate drops and maybe some nuts [ you know, just to blow the whole deprivation myth ;) ]

go on...

Monday, 23 June 2014

Recipes: Aduki bean balls & Apple, mango, pineapple crumble - Vegan.

I'm delighted to welcome a guest blogger to vegsoup this week - fabulous Vegan TV chef Susanne Kirlew.
Susanne is kindly sharing a tasty 2 course meal with us - easy to make and 100% Vegan.

You can find more of her recipes here:

Aduki Bean and Bulgar Wheat Balls [serves 3-4]


· 6 ounces aduki beans (soaked overnight)

· 1 1/3 cups bulgur wheat

· 2 cups vegetable stock

· 3 tablespoons olive oil

· 1 onion, finely chopped

· 2 garlic cloves, crushed

· 1 teaspoon ground coriander

· 1 teaspoon ground cumin

· 3 tablespoons of egg replacer

· 3/4-1 cup dried breadcrumbs

· 2 tablespoons of mild curry powder


1. Preheat oven to 180 degrees.
2. Cook the adzuki beans in boiling water for 40 minutes until tender. Drain and rinse. Let cool.

3. Cook the bulgur wheat in the stock for 10 minutes until the stock is absorbed. Set aside.

4. Heat 1 tablespoon oil in a skillet to fry onion, garlic, and spices for 4-5 minutes.

5. In a boil, mix onion, beans, seasoning, and egg replacer and mash with a potato masher. Add the bread crumbs and bulgur wheat and stir well. Cover and chill for 1 hour, until firm.

6. With wet hands mould the mixture into 30 ball shapes.

7. Place on a greased baking sheet and bake for 30 – 40 minutes.


Great served with a large fresh mixed salad and/or in pittas.

Apple, Mango and Pineapple Crumble [4]


· 2 - 3 apples

· 1 large ripe mango (can also use 250grams of tinned mango puree)

· ½ a medium pineapple (can use 250 grams of tinned pineapple)

· 170g / 6oz brown sugar

· 170g / 6oz vegan margarine

· 280g / 10oz plain flour (all purpose)

[optional ingredients]

· 3/4 teaspoon cinnamon

· ¼ teaspoon nutmeg

· ¼ teaspoon cloves - crushed

· ½ cup rolled oats

· ¼ cup of crushed digestive biscuits (can also use ginger biscuits)

Preheat the oven to 200°C, (180°C for fan ovens), Gas Mark 6.

Peel the apples and roughly chop.

Place in a pan with 4 – 6 tablespoons of water and simmer for about 3 minutes until softened.

Add the mango and pineapple and set aside in an oven proof dish.

Cut the margarine into small cubes and add this to flour.

Mix with your fingertips until it resembles an even crumb texture.

Cover the fruit with the crumble mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot.


Great served with vegan ice-cream or custard.

Vegan food is meat-free, dairy-free and egg-free - so this also makes it cruelty-free.