Vegan Recipes
Have you ever wondered about vegan food? Do we really only eat grass or are we actually nutritionally fulfilled?
Even if you're not vegan, these recipes are so heavenly that you would never know they are.
When I first went vegan I was pretty stuck, I thought that now I'd just have to live off tofu and avocado for the rest of my life for the sake of animals, even if that was the case I was willing to do so. I was scrolling through my twitter, where I follow many vegans and I saw one person had tweeted that she had made a jackfruit burger and credited BOSH.
BOSH is a plant-based recipe page on Facebook that post the most exquisite food I've come across during my time as a vegan. They're unique and most importantly yummy. I've picked out a few of my favourites to share with you all.
The first recipe is Ultimate Chocolate Fudge Cuppies.
I made these for my boyfriends 24th a few weeks ago and they went down an absolute treat. They're super rich in taste and a chocaholics dream. I would make these again and again and again.
Ingredients
Cupcakes:
1/2 cup plain flour
1 cup cocoa powder
1 tbsp baking powder
1 tsp vanilla extract
1/2 cup maple syrup
pinch salt
1.5 cups almond milk
Icing:
1.5 cups caster sugar
1 cup cocoa powder
1/2 cup dairy free butter
4 tbsp almond milk
1 tbsp vanilla extract
To Serve:
Raspberries
You’ll need:
Cupcake tin
Cupcake cases
Piping Bag
Method:
1 Put all the cake ingredients in a food processor & whizz them up
2 Pour equal amounts of the mixture into cupcake cases & bake them for 25 minutes at 180℃ (356℉)
3 Put all the icing ingredients in the food processor & whizz them up into a thick icing
4 Put the icing in a piping bag
5 Take the cupcakes out of the oven & let them cool down
6 Pipe the icing on to the cakes
7 Top the cakes with raspberries
The next recipe I also fell in love with Biscoff Rip & Dip.
My mum has made these a few times for me and my siblings and they're SO yummy. They involve my favourite spread ever Biscoff Biscuit Spread, I'm sorry, Nutella WHO?!
Even if you're not vegan, these recipes are so heavenly that you would never know they are.
When I first went vegan I was pretty stuck, I thought that now I'd just have to live off tofu and avocado for the rest of my life for the sake of animals, even if that was the case I was willing to do so. I was scrolling through my twitter, where I follow many vegans and I saw one person had tweeted that she had made a jackfruit burger and credited BOSH.
BOSH is a plant-based recipe page on Facebook that post the most exquisite food I've come across during my time as a vegan. They're unique and most importantly yummy. I've picked out a few of my favourites to share with you all.
I made these for my boyfriends 24th a few weeks ago and they went down an absolute treat. They're super rich in taste and a chocaholics dream. I would make these again and again and again.
 |
| Credit: Bosh - Facebook. |
Cupcakes:
1/2 cup plain flour
1 cup cocoa powder
1 tbsp baking powder
1 tsp vanilla extract
1/2 cup maple syrup
pinch salt
1.5 cups almond milk
Icing:
1.5 cups caster sugar
1 cup cocoa powder
1/2 cup dairy free butter
4 tbsp almond milk
1 tbsp vanilla extract
To Serve:
Raspberries
You’ll need:
Cupcake tin
Cupcake cases
Piping Bag
Method:
1 Put all the cake ingredients in a food processor & whizz them up
2 Pour equal amounts of the mixture into cupcake cases & bake them for 25 minutes at 180℃ (356℉)
3 Put all the icing ingredients in the food processor & whizz them up into a thick icing
4 Put the icing in a piping bag
5 Take the cupcakes out of the oven & let them cool down
6 Pipe the icing on to the cakes
7 Top the cakes with raspberries
The next recipe I also fell in love with Biscoff Rip & Dip.
My mum has made these a few times for me and my siblings and they're SO yummy. They involve my favourite spread ever Biscoff Biscuit Spread, I'm sorry, Nutella WHO?!
 |
| Credit: Bosh - Facebook. |
Ingredients:
2 Sheets Puff Pastry
1 jar Biscoff Biscuit Spread
1/2 cup soy milk
2 tbsp brown sugar
Powdered Sugar for dusting
Raspberry Jam for Dipping 😂
Method:
1 Cut both sheets of pastry into squares
2 Put one of the sheets on to a sheet of baking paper
3 Spread a thick layer of Biscoff spread on top of it
4 Lay the other square of pastry on top
5 Put a circular trinket in the middle of the pastry & cut lines coming off it (as shown in the video)
6 Twist the pastry (as shown in the video)
7 Sprinkle Brown sugar over the top
8 Bake for 25 minutes at 200℃ (392℉)
9 Take out of the oven, dust with powdered sugar
10 Serve immediately with your choice of dip!
2 Sheets Puff Pastry
1 jar Biscoff Biscuit Spread
1/2 cup soy milk
2 tbsp brown sugar
Powdered Sugar for dusting
Raspberry Jam for Dipping 😂
Method:
1 Cut both sheets of pastry into squares
2 Put one of the sheets on to a sheet of baking paper
3 Spread a thick layer of Biscoff spread on top of it
4 Lay the other square of pastry on top
5 Put a circular trinket in the middle of the pastry & cut lines coming off it (as shown in the video)
6 Twist the pastry (as shown in the video)
7 Sprinkle Brown sugar over the top
8 Bake for 25 minutes at 200℃ (392℉)
9 Take out of the oven, dust with powdered sugar
10 Serve immediately with your choice of dip!
I recommend trying out their recipes, they have 100s more and I wanna try them all. One that I want to try next is the Eggplant Katsu Curry, it looks ridiculously good ahhh I love food! <3
Please leave a comment if you have any suggestions for future blog posts.
💓 Phoebe xoxo
💓 Phoebe xoxo
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