The very best Vegetarian Lasagne Recipes
Check out a short list of the very best vegetarian lasagne recipes with many adaptations of making vegetarian, vegan & gluten free lasagne.
Tag: vegan
Italian Pasta Sauce Recipe
This Italian pasta sauce recipe is the ultimate & most delicious tomato spaghetti marinara made from scratch with wine & a secret ingredient.
Homemade vegan Worcestershire Sauce
Tangy, spicy, rich and delicious! Worcestershire sauce is one of those must-have kitchen condiments, I love to have in the cupboard as it can add some tangy depth to so many different recipes. Homemade vegan worcestershire sauce and is much easier to make than traditional recipes and gives a substitute for anchovies. Keep reading below to find out how to make it and ideas on what worcestershire sauce is used for.
How to pronounce Worcestershire sauce?
First things first, this word is such a mouthful! I am from the UK and it’s one of those words I hear often then when it’s written down, it seems like a completely different word. The phonetic breakdown of the pronunciation is actually ‘WOO-STER-SH-UR’, – nothing like the spelling!
What is Worcestershire Sauce
Worcestershire sauce is a fermented liquid condiment created in the English city of Worcester in Worcestershire, dating back to the first half of the 19th century. The creators went on to be the owners of Lea & Perrins however the sauce has gone on to be a popular condiment across the globe. The traditional English Worcestershire sauce is a ferment of anchovies, sugar, spices, tamarind and malt & spirit vinegar.
Worcestershire Sauce Uses
What is worcestershire sauce used for? It’s a must-have staple in my cupboard, I use this vegan version so often! Traditionally worcestershire sauce is a core ingredient in a Bloody Mary and BBQ Sauce. Also is added to enhance dishes like Welsh Rarebit, Caesar Salad & deviled eggs. In more everyday cooking, easily add it to dishes like chilli con carne, pasta sauce, stews, homemade burgers or as a glaze like with roasted pumpkin seeds. This sauce can be added to any savoury dish that needs an extra kick of flavour!
Ingredients in Homemade vegan Worcestershire Sauce
This recipe is a vegan alternative so is without anchovy and no msg.
- Apple Cider Vinegar gives a tangy flavour
- Soy Sauce or Tamari for Gluten Free version to add that salty richness
- Brown Molasses Sugar to add depth and sweetness
- Finish with seasoning & spices; mustard, allspice, garlic, onion pepper & ginger
How to make homemade vegan Worcestershire Sauce
Even though I myself am not vegan, you may notice many of my recipes are. I tend to use a lot of vegan alternatives in cooking and are more selective when using animal products. However, for this recipe in particular, making it from scratch, this vegan version is actually quicker and a very straight forward alternative. Especially comparing to the traditional recipe which includes fermenting fish for months!
Essentially, this homemade vegan version requires the ingredients being combined and placed over a medium heat to bring it up a a rolling simmer to infuse the flavours. The sauce is then strained into a bottle or jar to become a fine but sticky liquid.
I use the pulp remains as stock flavouring like adding into a stew or sauce, but if you don’t have a use for it (should be used within 2 days), you can just discard it.
Store this in a dry, dark cupboard and (if not used up before) will last up to 3 months!
This sauce is RICH, TANGY, SPICY & FULL OF DEPTH!
HOMEMADE VS STORE BOUGHT!
The below is comparing this recipe against the classic Lea & Perrins Worcestershire sauce.
Perfect Vegan Worcestershire Sauce
How to make this deliciously rich, tangy, savoury condiment to bring flavour to so many dishes! This recipe is vegan and gluten free.
Ingredients
- 235 ml Apple Cider Vinegar 1 cup
- 120 ml Soy Sauce or Tamari for GF 1/2 cup
- 2 tsp Brown Sugar
- 1 tsp Ground Mustard
- 1 tsp Allspice
- 1 tsp Garlic Powder
- 1 tsp Ground Onion Powder
- 1 tsp Ground Black Pepper
- 1 tsp Ground Ginger
Instructions
- Add all the ingredients in a sauce pan and stir to combine
- Place the pan over a high heat and bring up to boil
- Once reached boiling, reduce the heat and leave to simmer for 15 minutes, stirring occasionally. The liquid will have reduced by over half.
- Remove from the heat and sieve the mix using a muslin or cheese cloth, straining through all the liquid.
- Decant into a sterilized container and seal. Leave to cool before using. Will keep up to 3 months!
A key ingredient to homemade BBQ sauce is Worcestershire Sauce so why not give it a try too!
Click the link for the full recipe & video demonstration!
Did you try this recipe? Let us know in the comments below!
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Blueberry Chia Jam – quick, healthy & vegan!
How to make this healthy unusual blueberry chia jam recipe, it is deliciously sweet & so simple to make in 10 minutes & vegan friendly. Can be frozen too
Christmas Spiced Nuts
This roasted almonds recipe is a mouth-watering healthy roasted nuts snack, sweet & spicy glazed in cinnamon for Christmas spiced nuts.
Christmas Chutney Recipe
This delicious Christmas Chutney is the perfect easy chutney recipe which is a must at this time of year! It wouldn’t be the holidays without indulging on leftovers with a side of homemade Christmas chutney. The below recipe makes four 250g jars so is a great recipe gift. For jar decoration, I use a label maker, tie around some ribbon and add to your hamper. This recipe is vegan & gluten free made with apple, cranberry and full of Christmassy spices like nutmeg.
This recipe is part of our Christmas Hamper recipes as it is a great home made gifting idea. Check out more of our Christmas Hamper ideas for homemade gifts here!
Chutney Meaning
Chutney originates from India and is a relish made from fruits and spices made as a method of preserving fresh food (read more here on natural ways to preserve). Following the colonial era, the British brought the dish to the UK and adapted it to a more broader sense. Chutney’s in the UK now relate to a variety of ingredients preserved in sugar and vinegar. Being from the UK myself, chutneys are a staple condiment to have in the cupboard ready for a rainy day. Made with fruits and vegetables, they are boiled then slow cooked with sugar, vinegar and spices to become a thick syrupy consistency, it can then be decanted and sealed and left to preserve.
Ingredients in Christmas Chutney recipe
Apple chutney and cranberry chutney in the UK is very popular at this time of year. However I like to put as much flavours in my chutneys as possible with a balance of sweet and savoury ingredients. This Christmas Chutney recipe includes shallots, apples, dried cranberries, dates & oranges and sugar. I use red wine vinegar here to contribute to the deep caramelised colour of the chutney but apple cider or white wine vinegar will also work well here.
Add in 2 teaspoons of Christmas Spice Mix, this is an essential homemade seasoning I will make sure to have in the cupboard at this time of year. See the post below how to make it & other recipes to use it in.
Ingredients for the Christmas Spice Seasoning Mix
How to make Christmas Chutney recipe
The vegetables and fruits are chopped into small pieces. I like to keep it small here as to really create the amalgamated syrup consistency. Some chutney recipes require a food processor but here dicing is enough.
As this recipe uses dried dates and cranberries, I like to leave them in a bowl with a dash of boiling water whilst I prepare the other ingredients. This re-hydrates them and really plumps them up ready for cooking however you can skip this step. Combine all the ingredients in a pan or a dutch oven and bring to a boil. Then lower the heat down and leave to simmer for an hour. Stir occasionally and you will see the mixture will darken and thicken.
Burnt or Runny Chutney?
If your chutney remains quite runny. I suggest to bring it back up to boil again then leaving it to rapidly simmer for about 10 minutes before slowly reducing the heat again. The key is to evaporate the liquid. Once the heat is off, the mixture will continue to thicken as it cools.
Be sure to stir ever now and again to avoid the mix catching the pan (I’ve done this far too often!). If it catches, immediately remove the pan from the heat, transfer the non-burnt mixture into a new pan or decant to your jars. Any burnt ingredients used will give a burnt taste to the chutney. So just salvage what you can and discard the burnt mix and leave the pan to soak in hot soapy water.
How Long to Leave Chutney to Mature
For this chutney, leave it for at least 3 weeks before eating. Leaving it longer the better! I try to make this 2 months ahead to give a good time to mature. Chutney makes such a delicious preserve so if you can resist, it can last unopened for 2 years. Once opened, chutney should stored in the refrigerator and be eaten within 2 months. You can even store unopened chutney in the freezer for up to a year to extend it’s life further. Chutney is pretty obvious if it goes bad, you’ll see mold formation or have an ‘off’ smell and taste to it.
Christmas Hamper Gifting
This recipe is perfect for gifting this Christmas! We have more great recipe ideas to build your own Christmas Hamper this year to give to your loved ones. Check out all our recipes here!
Christmas Chutney
How to make this deliciously indulgent Christmas Chutney, it is easy to make yet needs time to allow the flavours to mature. See demonstration video below
Ingredients
- 150 g Dates pitted & chopped
- 100 g Dried Cranberries
- 2 Shallots can also use 1 onion
- 2 medium Apples
- 3 Clementines
- 250 g Golden Caster Sugar
- 50 g Dark Brown Sugar
- 300 ml Red Wine Vinegar
- 1 stick Cinnamon
- 2 tsp Christmas Spice Mix See how to make in post
Instructions
- Put the dates and cranberries in bowls and add a dash of boiling water to each bowl, just enough to cover the fruits. This allows the fruits to re-hydrate as you prep the other ingredients (skip this step if preferred).
- Peel, core and dice the apples. Peel and dice the shallots and add to a deep saucepan or Dutch Oven.
- Zest and juice the clementines and add to the pan along with the pulp.
- Add in the sugars, red wine vinegar, cinnamon stick, Christmas spice mix & cinnamon stick. Then add the cranberries & dates along with their liquid and stir well to combine.
- Place the pot over a medium heat and bring to a boil. Once reached boiling, give it a good stir and leave for a 2 further minutes.
- Reduce the heat to low, allowing the mixture to simmer away, uncovered for 1 hour. The goal is to evaporate the liquid and reduce down to a thick, syrup consistency (if it is still runny after an hour, see tips in the post to help).
- Once the consistency has thickened, turn off the heat and decant & seal into sterilized jars whilst the chutney is still hot. The heat will create a vacuum seal and the mixture will thicken further as it cools.
- Store in a cool, dark, dry place for at least 3 weeks – 8 weeks to mature. It can be left unopened for 2 years. Once opened, store in the fridge and eat within 2 months.
Christmas Spice Mix
- Mix 1/2 tsp nutmeg, 1 tsp cinnamon, 1/2 tsp ground ginger and 1 ground clove.
Video
Notes
For the full Christmas Spice Mix recipe, see the details in the post and add 2 teaspoons.
Like this recipe? Try our caramelised onion chutney below!
Red Onion Relish
This easy and delicious recipe is marmalade inspired and can be added so many dishes like homemade burgers, on breakfast eggs and in even to bring more flavour in sandwiches.
Did you try this recipe? Let us know in the comments below!
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How to make Oat Milk
If you are ever wondering how to make vegan milk, the answer is here. See our recipe and video how to make oat milk with just simple 2 ingredients under 10 minutes.
Easy Harissa Seasoning
DIY your own Harissa seasoning spice blend, add some chilli heat to your Middle Eastern dishes with this easy dry powder mix blend. Vegan / GF
BBQ Sauce
This easy homemade BBQ sauce recipe has a sweet and tangy flavour and is gluten free and vegan so is extremely popular! See our video below on how to make this below.
BBQ sauce goes great with many foods like chicken, burgers and pulled jack fruit. I find it is one of those condiments which is always useful to have in the fridge and keeps up to 6 months.
Make it yourself!
When I began the journey towards the Preserved Kitchen, part of the goal was to actually understand what is in my food. I was finding so much sugar, preservatives and unknown ingredients in everything and the organic food is often out of my budget. So by learning how to make recipes such as homemade BBQ sauce, I had control on what I was eating.
Of course, BBQ sauce is readily available in more store these days so isn’t much effort to buy it, as well as it being relatively cheap. But I want to share the below to convince you why in fact it is better to make yourself.
Homemade BBQ Sauce vs Store bought!
The below is comparing this recipe (excluding the whisky) against Heinz Classic Barbecue.
| vs Heinz BBQ sauce | Store bought | Homemade |
|---|---|---|
| Cost | €3.00 | €1.45 |
| Calories | 21 | 16 |
| Ingredient Count | 11 | 9 |
| Sugar content | 4.4g per serving | 3g per serving |
| Special Dietary | Vegetarian | Vegan + Gluten Free |
| Suspicious Ingredients | Natural Flavouring Xanthan Gum Smoke Flavouring | |
| Comments | – Natural Flavouring is an umbrella term to describe flavours derived from plant or animal product. Using this term hides what the ingredient is coming from so can often be non-vegan friendly or flavourings like MSG. – Xanthan Gum is a thickening agent created when sugar is fermented with a certain bacteria. It isn’t harmful and can be a good gluten free / vegan ingredient used for baking however it is also used for wallpaper glue! – Smoke Flavouring most likely liquid smoke, which is a liquid concentrate of actual smoke to give a deeper, smokier flavour but it can contain additives and be carcinogenic. | Be sure to use an vegan / gluten free tomato ketchup + worcestershire sauce – see our vegan recipe for worcestershire sauce here! |
For more insights, check out this interesting article by the Greatist here which compares the suggested sugar vs actual sugar in supermarket condiments. So to explore more condiment and sauce recipes like this, see our sauces page here…
Ingredients in BBQ Sauce
Barbecue sauce is typically made with a tomato base, here we use a combination of tomato puree and tomato ketchup. If you are able to make your own ketchup this is a perfect opportunity to use it! If not, be sure to buy organic / vegan. Then add in apple cider vinegar & Worcestershire sauce to give some tang to the sauce. For the Worcestershire, it is often made with anchovies but many brands these days make it vegan, or better yet, make your own – see our recipe here to make it in just 15 minutes! Add in Tabasco and paprika for heat. Garlic, salt & pepper for flavour and voila!
Many recipes add in liquid smoke to their BBQ sauce for real smoky flavours. However I much prefer to go without, as I mentioned above in the comparison, it can contain additives and eating smoke is carcinogenic -it is not too bad for us as it’s such small amounts but still, it isn’t an ingredient that is usually stocked up in the kitchen so it’s easier to go natural!
Adjust to your preference
This recipe gives the option to add in a dash of whisky for an extra kick. Of course I recommend adding if you have a bottle lying around the house.
Make the recipe exactly how you like it by playing around with the ingredients. Add more paprika and Tabasco for extra heat.
Recycling is key for making condiments like this. Be sure to save any jar or container and follow our how to guide on removing labels, cleaning and sterilizing jars in the oven.
Delicious meals to use BBQ sauce include burgers, pulled jackfruit, barbeque loaded fries and more…
Homemade BBQ Sauce
Under 10 minute recipe for easy homemade BBQ sauce to last up to 6 months! Sweet, tangy and a little bit boozy!
Ingredients
- 140 g Tomato Puree
- 130 g Tomato Ketchup
- 50 ml Apple Cider Vinegar
- 1 tsp Minced Garlic
- 3 tsp Brown sugar 13g
- 1 tbsp Worcestershire Sauce 17ml (GF and Vegan)
- 1 tsp Tabasco Sauce
- 1/2 tsp Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 2 tbsp Whisky optional
Instructions
- Start by combining all the ingredients into a saucepan
- If adding whisky, add this in to the pan too, I used honey Jack Daniels (which isn't vegan) but we had some left in the house, however bourbons work great too!
- Place over low heat and bring to a simmer stirring occasionally.
- Store in the refrigerator up to 6 months.
Video
Did you try this recipe? Get in touch and let us know!
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Basic Hummus Recipe
There are so many recipes and flavours for hummus so we want to share our standard recipe. Making hummus from scratch is so easy and ends up being cheaper, healthier and tastes great.