Recipe blog containing 100% vegan recipes with simple ingredients. From @cornonthecorb on instagram.
SCRAMBLED TOFU, EGGY VERSION! I have always disliked the dry, turmeric-heavy tofu scrambles that are quite popular and have been making this version at home for some time. I recently visited a vegan cafe where they were serving scrambled tofu and I asked if it had turmeric in and they responded, "of course, turmeric is … Continue reading 
For some of my recipes, I can come up with an idea and draft a rough recipe using appropriate ratios and it just works... This was not the case for this one. First time round, the oil I used was too strong which made it taste gross and it did not hold together at all. … Continue reading Victoria sandwich
This is my first recipe post in 7 months! I have graduated and so have my recipes. As a student I found cooking to be a labour of love and therefore my recipes would be budget friendly but labour intensive. Now I have joined the 9-5 monday-friday crowd, my cooking is more focussed on saving … Continue reading Lazy Lasagne
Ingredients: 75g raw unsalted cashews1 white onion2 cloves of garlicRapeseed/ vegetable oil for frying1 tbsp nutritional yeast½ tsp black salt250ml soya milk300g tofu1 ½ tbsp smoked paprika1 tbsp cornflour150 chestnut mushrooms1 tbsp soya sauce320g whole wheat spaghettiSalt and pepper to season to personal preference50g toasted pine nuts (optional)Truffle oil (optional)Fresh parsley (optional) Method: Soak your … Continue reading Carbonara
Ingredients: 2 Aubergine1 bulb of Fennel5 cloves of Garlic1 red onionVegetable oil for roasting and frying200g fresh tomatoes1 tbsp mixed herbs1 tin chopped tomatoes1 tbsp tomato puree1 stock cube150ml red wine50g dairy free butter1 x tetra pack of silken tofu4 tbsp nutritional yeast +1tbsp for the topping150ml waterJuice of half a lemon1 tsp apple cider … Continue reading Aubergine and Fennel Parmigiana
Ingredients: 100g vegan spread/ dairy free butter100g golden syrup225g dairy free chocolate1 tsp vanilla250g ginger nut biscuits50g dried fruit (I used glace cherries)50g nuts (I used almonds)Pinch of salt2-3 tbsp biscoff spread Method: In a saucepan on a low heat melt together the vegan spread, golden syrup, chocolate and vanilla.Crush or chop the ginger nuts … Continue reading Chocolate biscuit cake with biscoff (fridge cake)
Ingredients: 200ml soy milk + 1 tbsp lemon juice (or vinegar)175g caster sugar80ml vegetable oil2 tsp vanilla200g self- raising flour1 tsp baking soda½ tsp salt150ml water3 tbsp orange juice15g sugarZest of 1 orange6.5g/ 1 sachet vege-gel (this is a vegan alternative to gelatine by Dr Oetker *not spon* but you can use other vegan gelatine … Continue reading Vegan jaffa cakes
Ingredients: 4 vegan sausages200ml soya milk75g flour1 tsp baking powder½ tsp salt Method: Preheat oven to 200CCover the base of a casserole dish with a thin layer of vegetable oil, place your veggie sausages in and cook in the oven for 10mins.Make the batter by whisking the soya milk into the flour, baking powder and … Continue reading Toad in the hole
Ingredients 1 aubergine1 large white onionVegetable oil for frying3 cloves of garlic1 tin of peeled plum tomatoes15g fresh basil1 vegetable stock cube5 large asparagus stalks1 courgette2 large jubilee tomatoesExtra virgin olive oil Method: Slice the aubergine and rub salt into both sides of each slice, leave in a colander to release water for at least … Continue reading Ratatouille
Ingredients For sponge: 1 flax egg (1tbsp ground flaxseed plus 3 tbsp water)100ml soya milk1 tbsp apple cider vinegar or lemon juice300g grated carrot120ml vegetable oil150g golden caster sugar2 tsp vanilla250g self-raising flour1 tsp bicarbonate soda1 tsp baking powder1 tsp cinnamon1 tsp nutmeg½ tsp salt For cream cheese icing 150g vegan cream cheese1 tsp vanilla … Continue reading Vegan carrot cake with cream cheese icing
cornonthecorb's recipes 