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 
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 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
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
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
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
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