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.
Preserving fresh ingredients by making good food last longer, exploring healthy alternatives and sharing tips on saving money & waste in the kitchen!
Check out a short list of the very best vegetarian lasagne recipes with many adaptations of making vegetarian, vegan & gluten free lasagne.
This Italian pasta sauce recipe is the ultimate & most delicious tomato spaghetti marinara made from scratch with wine & a secret ingredient.
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.
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!
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.
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!
This recipe is a vegan alternative so is without anchovy and no msg.
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!
The below is comparing this recipe against the classic Lea & Perrins Worcestershire sauce.
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!
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
This roasted almonds recipe is a mouth-watering healthy roasted nuts snack, sweet & spicy glazed in cinnamon for Christmas spiced nuts.
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 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.
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
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.
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.
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.
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!
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!
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.
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
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.