FOOD

Vegan Dinner from Start to Finish

Breaking news. Biscoff is in fact vegan. Actually, scratch that. EVERYTHING in this video is vegan. Yes you read that correctly. From fudge to garlic bread, even meat eaters will love these simple recipes. Perfect for lunch or dinner, these family friendly dishes will be sure to put a smile on your face.

FOOD

Vegan Dinner from Start to Finish

Breaking news. Biscoff is in fact vegan. Actually, scratch that. EVERYTHING in this video is vegan. Yes you read that correctly. From fudge to garlic bread, even meat eaters will love these simple recipes. Perfect for lunch or dinner, these family friendly dishes will be sure to put a smile on your face.

Ingredients

  • 500g dark chocolate
  • 2 tbsp coconut oil
  • 100g icing sugar
  • 125g puffed brown rice
  • 200g peanut butter
  • 60g Trex butter
  • 3/4 tsp pink salt

Steps

  1. Start by gently melting 300g of your chocolate over a bain-marie, when melted combine your chocolate with the brown puffed rice.
  2. Once combined, take a 23 cm fluted tin with only the loose base lined up with parchment paper. Spoon your mixture into the tin and pat it down using the back of your spoon to create the base. Place it in the fridge to chill for 30 minutes.
  3. Meanwhile in a food processor combine the melted coconut oil, icing sugar, peanut butter, pink salt and butter.
  4. Take your base out of the fridge and pour in the peanut butter mixture. Place it back in the fridge to set. Melt the remaining 200g of dark chocolate over a bain-marie and set aside. Make sure is not piping hot, just pourable consistency. Once ready take your giant peanut butter cup out of the fridge, and pour the chocolate over.
  5. Refrigerate for a couple of hours until set. Slice using a sharp heated-up knife to avoid cracking the chocolate. Serve and enjoy!

Ingredients

  • 520g Biscoff spread
  • 1⁄2 tsp vanilla extract
  • 128g coconut oil
  • 10 Lotus Biscoff biscuits

Steps

  1. Start by adding all your ingredients, apart from the biscuits, into a microwave proof bowl.
  2. Heat in the microwave for one minute and combine with a spatula until fully melted. Pour your fudge mix into the 20 X 20 silicone mould, transfer it in the fridge for 10 minutes, (just enough time to cool down the mix so is not too runny and your biscuits won’t float ending up just on the bottom of the fudge).
  3. Meanwhile break into small chunks the Lotus biscuits, remove the cooled fudge mix from the fridge and dig the biscuits into it evenly.
  4. Transfer your fudge in the fridge until set, this will take around 40 to 50 minutes. Once ready remove it from the mould, cut into bite size, and serve straight away or store in the freezer.

Ingredients

  • 360g spaghetti
  • 1 garlic clove crashed
  • 2 large green courgettes
  • Veg oil for frying
  • 2 tbsp corn flour

Steps

  1. Start making courgette spaghetti with half courgette using a spiralizer and set aside. Finely slice the rest of your courgettes. Heat 2 Tbsp of olive oil in a medium saucepan. Add a crushed garlic clove and your thinly sliced courgettes. Cook on a low heat for 15-20 minutes.
  2. After your courgettes have been cooking for the first 10 minutes, boil the spaghetti in a pot of salty boiling water for 10 minutes. Drain but keep a third of a glass of the cooking water. Set aside your pasta.
  3. Blend the courgettes into a cream and season with salt and pepper. Bring back on the stove your pasta with the courgettes cream and the third of a glass of cooking water, stir together on a very low heat for 2-3 minutes.
  4. Sprinkle the courgettes spaghetti with the cornflour and deep fry for a couple of minutes in the vegetable oil at 170 C°, until golden and crispy.
  5. Serve the spaghetti pasta on the plates, top it up with freshly chopped parsley, chilli flakes and the fried courgettes.

Ingredients

  • 500g packet dough
  • 2 tbsp margarine
  • 1 tbsp chopped fresh oregano
  • 1 tbsp chopped fresh rosemary
  • 1 grated garlic clove
  • Sea salt to sprinkle over

Steps

  1. Start by making your bread dough according to pack instructions, and while is proofing, preheat the oven at 180 °C gas mark 6.
  2. Once your dough has proofed, split it into 6 to 8 equal balls. Roll each ball into long tubes, around 25 cm, and fold them over to achieve a knot.
  3. Place all your knots onto a baking tray, and bake for 20 minutes.
  4. Meanwhile make your garlic butter by combining the 2 Tbsp of vegan butter with the chopped herbs and the grated garlic.
  5. Take your bread knots out of the oven and while still hot coat them with the butter using a pastry brush, finish with a sprinkle of Maldon flakes on top, serve them straight away.