Recipe blog containing 100% vegan recipes with simple ingredients. From @cornonthecorb on instagram.
It's like quiche Lorraine but it is also completely different so I thought I would give it a different name 🙂 Ingredients Shortcrust pastry (Or you can buy a premade vegan one) 150g plain flour½ tsp salt90g cold vitalite butter or alternative (has to be 50-60% fat)3 tbsp very cold water Quiche 1 large onion1 … Continue reading Quiche Sophie
In my four+ years of veganism I have made TOO MANY cakey brownies and too many dense cakes. I avoided making any vegan brownies because I lived in fear of the cakey brownie. This recipe replaces sugar with golden syrup and this helps baked goods be more gooey. These brownies will be so gooey in … Continue reading Chocolate pudding brownies
Makes 4 portions. Takes 45 mins. At first glance this recipe appears rather odd, but it works so well! It was born out of lack of meat replacement there was no frozen vegan mince, TVP or lentils, in the food shortage following the start of the covid-19 pandemic. I saw someone on tiktok putting blended … Continue reading Pecan and black olive bolognese
Makes 4 portions, takes about 45mins. Ingredients: 50g dried mushrooms (I know that porchini mushrooms are the most common in large supermarkets but they are quite expensive- I got my mushrooms for less than £1 from an Asian supermarket).1 white onion, chopped4 cloves of garlic200g chestnut mushrooms, sliced1 tbsp dried mixed herbs2 tbsp soya sauce1 … Continue reading Creamy mushroom risotto
Takes ~25 mins and makes 10 small hashbrowns, feel free to double the recipe to make more or large ones. Ingredients 1 large baking potato½ white onion1 flax egg (1 tbsp ground flax seed + 3 tbsp water)3 tbsp flour1 tbsp vegetable oilSalt and pepper to taste Method: Preheat oven to 200CGrate potato, leave skin … Continue reading Hashbrowns
These were inspired by the big cake in Matilda!! They are very light and this is due to the secret ingredient- courgette. Try making these, give them to your friends/ family and get them to try and guess what the secret ingredient is! My friend couldn't get it! Ingredients: Sponge: 1.5tbsp ground flax seed (plus … Continue reading Chocolate “you can do it Bruce” cupcakes
The black salt (also known as kala namak) gives this dish the eggy flavour, if you dislike this flavour then without it the spices will make it tasty anyway. This recipe makes enough filler for about 4 sandwiches or rolls, depending on how thickly you spread it, you can make it up and leave in … Continue reading Tofu “egg” and cress sandwich
Ingredients 1 can of chickpeas2 sheets of sushi nori1 tbsp soya sauce100g sweetcorn2 tbsp vegan mayo Method Drain the chickpeas and mash with a fork until every chickpea is broken up.Roughly chop the nori sheets and then add to the bowl with the chickpeas, then add in the soya sauce, sweetcorn and mayo. Stir everything … Continue reading Chickpea tuna sweetcorn sandwich filler
An easy vegan cheesecake that when I tested it on non-vegans, all remarked that you'd never know it was made using vegan cheese.
Vegan triple chocolate cookies made with dairy free white chocolate chips and dark chocolate chips.
cornonthecorb's recipes 