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Borscht Soup
Says Roving Chef, Alex: “This vibrant soup has its roots in Eastern Europe and Russia, and one of the first soups I…
Read full recipeBreakfast Sausages
It is possible to buy a variety of good quality ready-made vegan sausages and these certainly have their place. These homemade ones…
Read full recipeBroccoli and Quinoa Casserole
Crisp and tender broccoli adds texture and contrasts with the creamy, cheesy quinoa in this classic casserole.
Read full recipeBroccoli Curry
*Use vegetable oil rather than ghee to make this dish vegan. For V for Life’s position statement on vegetarianism and veganism, please click…
Read full recipeBrown Rice Pudding with Apricots
For V for Life’s position statement on vegetarianism and veganism, please click here.
Read full recipeBrownies
Preheat the oven to 150°C/300°F/gas mark 2. Lightly grease or line a 20x20cm (approx) baking tin with some coconut oil.Place the coconut…
Read full recipeBruschetta with a Trio of Toppings
Bruschetta – lovely crunchy bread slices – are easy to do and make a great snack, starter or canapé. The bread bases…
Read full recipeBuckwheat Blinis
These blinis make an excellent base for a canapé or appetiser. You can make the blinis in advance, freeze, defrost and warm…
Read full recipeButter Bean Savoury Pudding
Fry the onion in oil with the herbs.Add mushrooms and tomatoes or tomato puree.When heated through, add the beans, soya sauce and…
Read full recipeCarpaccio of Beetroot, Tofu Aioli, Olive Soil and Baby Herb Salad
Trim away the ends of the beetroot then, using a mandoline or sharp knife, slice the beetroot very thinly. Add to a bowl…
Read full recipeCarrot and Coriander Soup
Cook the onion gently in the oil, until brown.Scrape and slice the carrots; peel and dice the potato.Add to the onions with…
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