Stu Henshall

Dec 10, 2024 | veganfoodandliving.com | Stu Henshall

Preheat the oven to 170°C/Gas Mark For the stuffing, fry the mushrooms and leeks in oil until soft before adding the salt, pepper, garlic and thyme. Cook for another minute. Crumble in the stock and squeeze in the lemon juice before adding the breadcrumbs. Toss until they are slightly toasted. For the roast, blitz the garlic, beans, tomatoes, stock, oil, liquid smoke and soy sauce until smooth. Either by hand or in a processor, combine the dry ingredients before adding the wet ingredients.

Oct 29, 2024 | veganfoodandliving.com | Rachel Smith |Stu Henshall

Preheat the oven to 180°C/Gas Mark 4, then grease and line five 15cm (6in) cake tins. Blitz your flax eggs and leave to stand for a few minutes. By hand or in a mixer, combine the courgette, flax eggs, sunflower oil, vanilla extract, sugar and cinnamon. Sift in the flour, baking powder and salt, and mix. Spread the mix between the cake tins and give them a tap on the work surface. Bake for 25 minutes. To check they are ready, give them a poke with a knife to check it comes out clean.

Oct 26, 2024 | veganfoodandliving.com | Rachel Smith |Stu Henshall

To make hokey pokey, melt the caster sugar and golden syrup until it reaches 155°C/311°F. Add the bicarbonate of soda and, as you whisk in, pour into a greased pan. Leave to cool. Line a sieve or small bowl with clingfilm in two layers with plenty of overhang. Take the ice cream out of the freezer and let it soften for a few minutes. In a large bowl, mix the ice cream with the almonds, cherries, cranberries, peel, cinnamon, nutmeg and ginger. Break up the hokey pokey and add it to the mix.

Oct 25, 2024 | veganfoodandliving.com | Rachel Smith |Stu Henshall |With sweet

Preheat the oven to 180°C/Gas Mark 4. For the turkey seitan, mix the gluten, seasoning, garlic salt and onion powder in a large bowl. Mix in the liquid aminos and vegetable stock and knead for 5 minutes. Break into six pieces. Place on an oiled baking sheet and bake for 40 minutes, turning halfway through. Leave to rest. For the pie, on a medium temperature, melt the butter and oil together before frying the onion, leeks and garlic until translucent. Add the vinegar and cook until the smell goes.