VEGANLOVINGLIFE’S

EVERYDAY
EATS
 INTRODUCTION
Hello and thank you so much for purchasing my ebook! In case you don’t already
know me, my name is Holly and I am a vegan food blogger on Instagram,
@veganlovinglife . I have created this ebook with over mmmm
90
55 recipes in it, to encourage
and inspire people to eat more plant based food. The recipes are very simple and
easy to follow, consisting of simple ingredients (nothing you shouldn’t be able to
find locally) which are so good for you! The ebook is split into three main
categories: breakfast, savoury and baking recipes. There's a recipe for everyone,
and you don't have to be vegan to enjoy them!

This ebook consists of over aaaaa

90
55 recipes, some of you may recognise
recipes from from my Instagram page, because I wanted to create a
permanent location to store the best recipes for you, but don’t worry, the
majority of the recipes in my ebook are new!! The recipes in here are my
absolute favourite ones and are mostly my veganised classic non-vegan
recipes, without skimping on flavour but are a lot better for you, the
environment and the animals!
If you like these recipes, and you aren’t already following me, be sure to
check out my Instagram account, @veganlovinglife where I post daily
photos of meal inspirations and make simple vegan recipes!

ENJOY AND GET COOKING !!

BREAKFAST
RECIPES
 CHICKPEA
COOKIE
DOUGH

METHOD:

1. Wash and drain the

@VEGANLOVINGLIFE chickpeas, dry by rubbing
between two tea towels and
remove the skins
INGREDIENTS: 2. Place all the ingredients into a
food processor or blender and
- 200g can chickpeas
pulse until a smooth dough
- 2 tbsp applesauce
forms
- 4 tbsp oat flour
3. Adjust the amount of oat
- 1 tbsp nut butter
flour/applesauce to reach
- 1 tbsp maple syrup
desired consistency and the
- 1 tsp vanilla extract
amount of maple syrup to taste
- pinch of salt
4. Chop up the bar of chocolate
- small bar of vegan chocolate
and fold it through the cookie
dough
5. (Optional, but recommended)
leave the cookie dough in the
fridge to firm up for an hour

Can keep in the fridge for a few

days.

TIP
Roll the dough into small balls
and refrigerate until firm, throw
them on any breakfast or dessert,
or enjoy as a snack!
 SUPER FLUFFY
CHOCOLATE
PANCAKES

METHOD:

1. Whisk the flour and milk

together, but add the milk slowly
as you may not need all of it,
@VEGANLOVINGLIFE until the batter is just liquid
2. Whisk in the remaining
INGREDIENTS: ingredients apart from the baking
powder
- 2/3 cup chickpea flour 3. Leave the batter to set for a
- approx 100ml almond milk few minutes whilst it thickens up
- pinch of salt (meanwhile, prepare your
- 1 tbsp maple syrup toppings)
- 1 tbsp cocoa powder 4. Once thickened, add a splash
- 1/4 lemon, juiced more milk if necessary so it is still
- 1 tbsp flax seed thick but pourable
- 1/2 tsp baking powder 5. Whisk in the baking powder
6. Fry the pancakes in a non-
stick frying pan with a dash of
coconut oil or avocado oil spray,
or vegan butter
7. Repeat until all the batter has
been used and go crazy with
toppings!
 OAT
FLOUR
PANCAKES

METHOD:
@VEGANLOVINGLIFE

1. Place the oats in a blender

and pulse to form a flour and
separately mix the flax egg
INGREDIENTS:
2. Whisk the oats, milk, flax egg,
- 1/2 cup oats yogurt, cinnamon and baking
- 1/3 cup plant milk powder to form a smooth
- 1 flax egg (1 tbsp flax seed + mixture
- 2 tbsp water) 3. Pour just under 1/4 cup of
- 2 tbsp vegan yogurt batter at a time onto a non stick
- pinch of cinnamon frying pan and cook on medium
- 1/2 tsp baking powder heat* until bubbles form
4. Flip and cook for a few more
optional add ins: minutes, until golden brown on
- dairy free chocolate chips both sides
- blueberries 5. Serve with lashing of maple
syrup and other toppings of your
choice! I recommend nut
butters, fruit and coconut yogurt

* This is the best time to add in

your chocolate chips or
blueberries, just sprinkle them
on once in the pan and flip
carefully when ready!
 CARROT
CAKE
BAKED
OATS

METHOD:

1. Preheat your oven to fan 180°C,

@VEGANLOVINGLIFE
mix the flax egg and leave to sit.
(optional) Blend the oats, or if you
want to, you could also use a 50:50
INGREDIENTS:
ratio of oats to oat flour
- 1/2 cup oats, (optionally blended) 2. Whisk the ingredients, apart from
- 1 flax egg (1 tbsp flaxseed + 2 tbsp water)
1 tbsp of maple syrup, the baking
- 1/2 cup almond milk
- 1/4 lemon (juice of) powder and the cream cheese,
- 1 carrot, grated together
- 1/2 a banana, mashed 3. Mix the remaining maple syrup
- 1 tbsp raisins with the cream cheese together
- pinch of cinnamon 4. If you want a ‘cakey’ texture,
- pinch of allspice whisk the baking powder into the
- pinch of ginger oats (add at the last minute to not
- 2x 1 tbsp maple syrup activate before baking) - or, omit this
- 1/2 tsp baking powder (optional)
step if you want a cake batter
- 2 tbsp almond cream cheese
texture
5. Pour half the batter into a
ramekin, skillet or other baking dish
6. Spread a thick layer of the maple
cream cheese ‘frosting’ on and then
cover with the remaining oats
7. Bake in the oven for 30 minutes
8. Enjoy with any remaining frosting
and other toppings!
 PEANUT BUTTER
AND JELLY
BAKED OAT
‘CAKE’

METHOD:
1. Preheat your oven to fan 180°C
2. Blend the oats to form a flour
3. Mix the ingredients together,
@VEGANLOVINGLIFE
apart from the baking powder, jam
and normal peanut butter
4. Leave the batter to thicken up,
INGREDIENTS: then once thick you may want to
add a splash more of milk so it is
- 2/3 cup oats, blended just pourable
- 1 tbsp flaxseed 5. Whisk in the baking powder and
- pinch of salt pour half the batter into a ramekin
- 100ml almond milk 6. Spoon the jam and peanut
- 1/2 a banana, mashed butter onto the centre
- 2 tbsp powdered peanut butter 7. Pour on the remaining batter
- or peanut butter protein powder 8. Bake for 25 minutes and enjoy
- 1/2 tsp baking powder hot!
- 1 tbsp blueberry jam
- 1 tbsp peanut butter
 THE BEST
BISCOFF
GRANOLA

METHOD:
1. Place the oats in a large bowl
2. Melt the biscoff spread in a
saucepan/microwave
3. Pour the melted spread over the
@VEGANLOVINGLIFE
oats along with the maple syrup and
cinnamon, and stir well to combine
(you can use your hands)
INGREDIENTS:
4. Clump together with your hands
- 2 cups rolled oats to form clusters and pour onto a
- 1/2 cup biscoff spread baking sheet
- 1/4 cup maple syrup 5. Spray with some avocado/
- sprinkle of cinnamon coconut oil (or alternatively mix 1
- avocado or coconut oil spray or tbsp of coconut oil when you add
- coconut oil the biscoff)
6. Bake for 10 mins, then stir with a
wooden spoon
7. Bake for another 10 mins, stir
again
8. Bake for another 6 mins and
remove from oven
9. Once cool, transfer to an air-tight
container and enjoy!
 BANANA
BREAD
GRANOLA
BOWL

METHOD:
1. Preheat your oven to fan 180° C,
line a baking tray with baking paper
2. Mix all the ingredients together
@VEGANLOVINGLIFE until the oats are well coated
3. spread out the granola onto the
lined tray, spray with a bit of
INGREDIENTS: avocado or coconut oil and bake for
- heaped 1/2 cup rolled oats about 25 minutes, stirring every 10
- small handful of pecans, chopped minutes, until golden (don’t worry, it
- pinch of each cinnamon, ginger, salt will crisp up as it cools!)
- 1/4 tsp vanilla essence 4. Leave to cool before serving with
- 1 banana, mashed a generous amount of plant milk and
- 1 tbsp maple syrup dried fruits and nuts of your choice
- 1 tbsp peanut butter, runny or melted

- avocado or coconut oil spray

 CHOCOLATE
GRANOLA
BOWL

METHOD:
1. Preheat your oven to fan 180°C
2. Mix the ingredients together (not
the oil spray, but if you are using
@VEGANLOVINGLIFE normal oil add 1 tsp here) until the
oats are completely coated
3. Spread out on a baking sheet,
INGREDIENTS:
clumping the granola if you like
- 2/3 cup rolled oats clumps
- 2 tbsp cocoa powder 4. Bake for 25 minutes, stirring every
- 1/4 tsp vanilla 10 minutes
- pinch of cinnamon 5. Let it cool down a bit before
- 1 tbsp maple syrup serving with plant milk, chocolate
- 1 tbsp chocolate peanut butter chips and fresh fruit!
- avocado oil spray (or 1 tsp oil)

for serving
- plant milk
- dairy free chocolate chips
- fruit
 SALTED
CARAMEL
BREAKFAST
OAT
COOKIES
METHOD:
1. Preheat your oven to fan 180°C
and line a baking tray with baking
paper
2. Mix all the ingredients together
@VEGANLOVINGLIFE APART FROM the caramel sauce
until fully combined (the mix will
INGREDIENTS: be quite wet), you may need to
use slightly more or less milk so
- heaping 1/2 cup oats
add it in slowly, about a tbsp extra
- 1 banana, mashed
- 2 tbsp vegan salted caramel yogurt
at a time until just wet enough to
- 1 flax egg (1 tbsp flax + 2 tbsp water) mould
- 2 tsp maple syrup 3. Spoon out the batter onto the
- 1 tbsp maca powder baking sheet and shape with your
- pinch of salt hands or the back of a spoon
- pinch of cinnamon 4. Drizzle the caramel sauce onto
- 1/4 tsp vanilla essence the top of each cookie, you can
- 1/2 tsp baking powder use a knife to do this
- 1 tbsp vegan caramel sauce* 5. Bake in the oven for 15 minutes
*store bought or see MEEE
page
my 37
snyckers recipe 6. Remove from the oven, cool
slightly (as they firm up) and
enjoy!
 SINGLE-SERVE
BLUEBERRY
CHEEZECAKE
HOMEMADE
POP TART
METHOD:
1. Blend the oats in a blender to form a
fine flour
2. Mix the oat flour in a bowl with the
vegan yogurt until a slightly sticky dough
forms - you may need just under or over
@VEGANLOVINGLIFE
this amount of yogurt
3. Roll out the dough in between two
INGREDIENTS: sheets of greaseproof paper with a rolling
pin to form a thin rectangle about the size
- 2/3 cup oats
of two pop tarts
- 3 tbsp vegan vanilla yogurt 4. Place the dough (still in between the
- 1 heaped tbsp blueberry jam greaseproof paper) in the fridge for about
- 1 tbsp almond milk 20-30 minutes
- 2 tbsp vegan cream cheese 5. Preheat your oven to fan 170°C
- 2 tsp maple syrup 6. Peel back the top layer of paper and
cut the rectangle in two (horizontally/width
- pinch of sprinkles
wise)
7. Neaten around the edges to form two
rectangles - don’t discard the off cuts !
8. Spoon the blueberry jam onto the
centre of one of the rectangles, place the
other rectangle on top and press down at
the edges with a small fork to seal the
dough
9. Place the pop tart onto a baking sheet
(with the paper underneath) along with the
pastry offcuts, brush plant milk over the
top and bake for 25 minutes
10. Whilst baking make the frosting by
stirring the cream cheese and maple
syrup together, adding more maple syrup
to taste
11. Leave to cool in the freezer for a few
minutes before icing with the maple cream
cheese and decorating with sprinkles!!
 MINI
COCONUT
BREAKFAST
CHEESECAKES

METHOD:
1. Crush the Weetabix biscuits by
hand and mix with the plant milk,
@VEGANLOVINGLIFE
leave to thicken
2. After a few minutes if the
INGREDIENTS: Weetabix is dry add a splash more
- 3 Weetabix biscuits milk, if too wet pour out some of
- splash of plant milk the excess milk
- 220g of coconut yogurt 3. Distribute the Weetabix into the
- 1 tbsp raspberry jam base of three mini baking tins
- few fresh raspberries 4. Mix about 1/3 of the coconut
- 1 tsp lime juice yogurt in a bowl with the raspberry
- 1/4 tsp lime zest jam, lime zest and lime juice.
- 2 tbsp peanut butter powder or Spoon this filling on to one of the
- 1 tbsp peanut butter bases. Top with raspberries
- 2 tsp date caramel BEEB
(recipe page 37) 5. Mix another third of the coconut
- 1 tsp lemon juice yogurt with the peanut butter and
- 1/4 tsp lemon zest spoon this on to another base.
- 2 tsp maple syrup Spread the date caramel on top
- 1 square of vegan dark chocolate 6. Mix the remaining coconut
yogurt with the maple syrup,
lemon juice and zest. Spoon this
on to the remaining base. Spread
the lemon curd on top
7. Melt the chocolate in a
saucepan or microwave
8. Carefully remove the mini
cheesecakes from the cake tins
(run a knife down the edges)
9. Drizzle the melted chocolate on
top of the cheesecakes
10. Enjoy!
 CHOCOLATE
FUDGE
BROWNIE
PORRIDGE

METHOD:

1. Place the oats in a saucepan

along with the cocoa powder, salt,
milk and water
2. Bring the oats to a boil, stirring
regularly
@VEGANLOVINGLIFE 3. If using, grate the courgette and
squeeze out the excess water with
INGREDIENTS: your hands or in a tea towel above
the sink
- 1/2 cup oats 3. Chop the dates and walnuts
- 2 tbsp cocoa powder into chunks
- pinch of sea salt 4. Once the oats are boiling,
- 1/2 cup chocolate oat milk reduce the heat to a rapid simmer
- 1/2 cup water and stir in the (courgette) dates
- 1 to 2 medjool dates, pitted and walnuts
- small handful walnuts, chopped 5. Once the oats are thick and
- (optional) 1/2 a courgette, grated creamy, place in a bowl and
swerve with a scoop of your
- 1 scoop of vegan ice cream, for favourite vegan ice cream!
serving
 PUMPKIN
SPICE
LATTE
PORRIDGE

METHOD:
1. Place all the ingredients into a
saucepan
@VEGANLOVINGLIFE 2. Bring to a boil and then reduce
to a rapid simmer
3. Continue cooking until the oats
INGREDIENTS: are thick and creamy (here, you
can also taste and adjust
- 1/2 cup oats flavourings, e.g. the amount of
- 1/4 cup pumpkin purée spice or syrup added)
- 1/2 tsp or more pumpkin pie spice 4. Serve with pumpkin spice
- 1 tbsp date syrup granola (see page 47) and other
- 1 tbsp espresso powder toppings of your choice!
- 1/2 cup plant milk
- 1/2 cup water
 CREAMY
COCONUT
CARAMEL
STICKY
BREAKFAST RICE
METHOD:
1. The night before, soak the rice
for 15 minutes in water, then drain
and place in a saucepan
@VEGANLOVINGLIFE
2. Add 110ml of water, then bring
to a boil
3. Reduce the heat, cover with a
INGREDIENTS: lid and simmer until the water has
evaporated
- 70g dry Thai sticky rice 4. Remove from the heat, leave
- 100ml coconut milk (approx) the lid on and sit for about 15
- pinch of salt minutes
- 1tbsp coconut sugar 5. Place the saucepan in the
- 1/2 tsp vanilla paste fridge overnight
- handful of salted chopped peanuts 6. In the morning, add just enough
- coconut caramel sauce coconut milk to cover the rice
- 1 fresh banana (from a can or carton), along with
- fresh strawberries the salt, sugar and vanilla
- fresh mango 7. Heat the rice through on the
hob
8. Serve with coconut caramel
sauce, chopped peanuts, banana,
strawberries and mango

FOR THE CARAMEL SAUCE: CARAMEL

1. Place the sugar in a saucepan and
- 1/2 cup coconut sugar heat for 1 minute
- 1/2 + 1/4 cup coconut cream* 2. Pour in the coconut cream and bring
- pinch of salt to the boil, reduce the heat and simmer
*you can buy this separately,
for 15 minutes
or place a can of coconut milk in the fridge 3. Cool down and refrigerate
overnight and the cream is the top layer that forms
 COOKIE
DOUGH
NICE
CREAM

METHOD:

1. Place the washed chickpeas, nut

butter, ground almonds, oat flour
and maple syrup into a food
processor and blend until smooth -
add some more almonds or oat flour
@VEGANLOVINGLIFE to be thicker if necessary
2. Stir the chocolate chips into the
INGREDIENTS: cookie dough until they’re evenly
- 1/2 can chickpeas, washed + drained distributed
- 1 heaped tbsp nut butter 3. Roll into little balls and keep in the
- 2 tbsp ground almonds fridge until ready to serve (they will
- 1 tbsp oat flour firm up if left longer)
- 2 tbsp maple syrup 4. Blend the frozen bananas, vanilla
- handful of vegan chocolate chips and milk until smooth - if you’re
- 2 to 3 frozen bananas using a lower powered blender more
- 1/2 tsp vanilla extract milk is necessary
- dash of plant milk
- frozen chickpea cookie dough balls 5. Quickly pour into a bowl and top
with chickpea cookie dough balls

OR

5. Stir some of the chickpea cookie

dough balls through the nice cream
and pour into a loaf tin
6. Place in the freezer for 1 to 2
hours
7. Use an ice cream scoop to serve
and eat with extra cookie dough
balls
 BLUE
SPIRULINA
SMOOTHIE
BOWL

METHOD:
1. Blend the ingredients together
to form a smooth nice cream
consistency
@VEGANLOVINGLIFE 2. Transfer to a bowl and top with
fruit of your choice, peanut butter
and coconut chips!
INGREDIENTS:

- 2 to 3 frozen bananas
- 1 tbsp blue spirulina
- heaped 1/2 cup frozen grapes
- dash of plant milk
 MOCHA
NICE
CREAM

METHOD:
1. Place the bananas and milk in a
blender or food processor and
@VEGANLOVINGLIFE blend
2. Scrape down the sides and add
in the espresso powder and cocoa
INGREDIENTS: powder
3. Blend again until smooth
- 2 to 3 frozen bananas 4. Serve with toppings of your
- 1 tbsp espresso powder choice! Great with a chocolate
- 2 tbsp cocoa powder protein bar and chocolate covered
- dash of plant milk banana chips
 LIME
AND
GRAPE
NICE
CREAM
METHOD:
1. Blend the ingredients together
until smooth, add a splash of milk to
@VEGANLOVINGLIFE
start with and you can add more
later if necessary
2. Once smooth, transfer to a bowl
INGREDIENTS:
and top with fruit of your choice and
- 2 to 3 frozen bananas granola!
- 1 cup frozen cotton candy grapes
- 1/2 lime, squeezed
- splash of plant milk
 FROZEN
CHOCOLATE
BANANA
MOUSSE

METHOD:
1. Blend the ingredients together
until smooth
2. Serve quickly in a bowl (or pipe it
@VEGANLOVINGLIFE
in to be fancy) and eat before it
melts! Great with granola, grated
INGREDIENTS: chocolate and chocolate sauce on
top
- 2 to 3 frozen bananas
- 2 tbsp cocoa powder
- splash of plant milk
 OCEAN
SMOOTHIE
BOWL

METHOD:
@VEGANLOVINGLIFE

1. Blend the ingredients together

INGREDIENTS: until smooth
2. Serve in a bowl with toppings of
your choice (I used quinoa puffs to
- 2 to 3 frozen bananas
mimic sand and some vegan
- 1 to 2 tsp blue spirulina powder
chocolate shells)
- splash of plant milk
- (optional) 1/2 cup frozen mango
 GALAXY
SMOOTHIE
BOWL

METHOD:
1. Mix the yogurt with the
spirulina powder
2. Chop the fresh banana into
@VEGANLOVINGLIFE
‘moon’ shapes and the
watermelon into a ‘star’
3. Blend the bananas, charcoal,
INGREDIENTS: vanilla and milk together until
smooth
- 2 to 3 frozen bananas 4. Transfer the nice cream into a
- 1 tbsp activated charcoal powder bowl
- 1/2 tsp vanilla essence 5. Top with the blue yogurt to
- splash of plant milk form a galaxy swirl, along with the
remaining topping ingredients
- vegan yogurt 6. Eat quickly and enjoy!
- blue spirulina powder
- watermelon
- banana
- shimmer spray
- star sprinkles
 PUMPKIN SPICE
NICE CREAM
WITH PUMPKIN
SPICE GRANOLA

METHOD:
1. Blend the nice cream
ingredients together until smooth
(if your blender is low power, you
@VEGANLOVINGLIFE may need some plant milk)
2. Top with pumpkin spice
granola, almond butter and fruit
INGREDIENTS:
- 2 to 3 frozen bananas
- 1 tbsp espresso powder
- 1/2 tsp pumpkin pie spice mix
- 1/4 cup pumpkin purée
- 1 tbsp maple syrup
FOR THE GRANOLA GRANOLA:
- 1/3 cup pumpkin purée
- 1/4 cup almond butter 1. Mix the pumpkin purée, almond butter,
- 1/4 cup maple syrup (or more) maple syrup and vanilla
- 1/2 tsp vanilla paste 2. Stir in the spice and salt
- 1/2 tsp salt 3. Add in the oats and coat well
- 1 tbsp pumpkin pie spice 4. Stir through the chopped nuts and
- 2 cups rolled oats seeds
- handful of pecans, crushed 5. Pour onto a lined baking tray, spray with
- handful of pumpkin seeds some coconut oil and bake at 160°C for
- handful of cashews, halved 20 minutes, give it a stir and bake for
another 10 minutes
6. Leave to cool and store in an air tight
container
 PEANUT
BUTTER
AND JELLY
(N)ICE
CREAM
METHOD:

1. Blend the ingredients

@VEGANLOVINGLIFE together until smooth
2. Top with granola of your
choice, more jam and peanut
INGREDIENTS: butter!
- 2 to 3 frozen bananas 3. Enjoy quickly before it melts
- 1 heaped tbsp smooth peanut butter
- 1 heaped tbsp blueberry jam
- splash of plant milk
 WEETABIX
SMOOTHIE
BOWL

METHOD:

1. Crush the Weetabix biscuits in

a bowl with some plant milk and
leave it to thicken to reach
@VEGANLOVINGLIFE
desired consistency
2. Blend the bananas, mixed
berries, maple syrup, cocoa
INGREDIENTS: powder and plant milk until
- 2 to 3 frozen bananas smooth
- 1 cup mixed frozen berries 2. Pour the nice cream into a
- 1 tbsp maple syrup bowl and top with the Weetabix
- (optional) 1 tbsp cocoa powder 3. Top with nut or seed butter
- splash of plant milk and fresh fruits
- 2 Weetabix biscuits
 LOADED
CHRISTMAS
NICE
CREAM

METHOD:
1. Prepare the toppings and make
the reindeer - cut the pretzel to
make ears and carefully stick into
the side of the peanut butter cup,
then glue the raspberry ‘nose’ on
@VEGANLOVINGLIFE with some chocolate syrup and
use the syrup to make eyes
2. Blend the spinach with a
INGREDIENTS:
(minimal) splash of milk until it
- 2 to 3 frozen bananas
purées to form a green milk
- pinch of cinnamon
3. Blend the bananas, cinnamon,
- 1/2 tsp vanilla paste
vanilla and spinach milk until a
- 1 cup spinach leaves
- splash of plant milk smooth nice cream forms
4. Transfer to a bowl and top with
- vegan mini peppermint marshmallows the reindeer and remaining
- vegan gingersnaps toppings to create a crazy
- mini candy cane Christmas bowl!
- dark chocolate almond butter cup + - -
- pretzel ears + raspberry ‘nose’
- coconut yogurt ‘snow’
- raspberries
- blueberries
 CHRISTMAS
MINCE PIE
NICE CREAM

METHOD:

1. Blend the nice cream ingredients

until smooth
2. Transfer to a bowl and top with a
vegan mince pie and granola of your
@VEGANLOVINGLIFE choice

INGREDIENTS:
- 2 to 3 frozen bananas
- 3 tbsp mince pie filling
- splash of plant milk

- vegan mince pie

 HALLOWEEN
NICE
CREAM

METHOD:
1. Prepare the toppings - dip the
strawberries in melted white
chocolate, leaving a ‘tail’ and leave
in the fridge to set. Once set, dab on
dark chocolate to make eyes and a
@VEGANLOVINGLIFE mouth, place in the fridge to set
2. Separate the Oreo centre and
crush the biscuits to form a ‘soil’
INGREDIENTS: 3. Draw a face onto the orange
- 2 to 3 frozen bananas 4. Blend the bananas, frozen
- heaped 1/2 cup frozen cherries cherries and plant milk until smooth
- dash of plant milk 5. Transfer to a bowl and pipe on the
vanilla yogurt to form a spiral and
- dairy free white chocolate dipped use a toothpick or knife to feather
- strawberry ‘ghosts’ and form a cobweb
- passion fruit ‘toxic sludge’ 6. Add on the remaining toppings
- vanilla vegan yogurt ‘cobweb’ 7. Eat quickly and enjoy!
- Oreo crumb ‘soil’
- vegan gummy worms
- tangerine ‘pumpkin’
 HOT
CROSS
BUN
NICE
CREAM

METHOD:

1. Blend the ingredients together to

form a smooth texture
2. Transfer to a bowl and top with a
vegan hot cross bun, more raisins
and a sliced banana to form a cross
@VEGANLOVINGLIFE

INGREDIENTS:

- 2 to 3 frozen bananas
- 1/2 tsp cinnamon
- 1 tbsp orange zest
- 1/2 tsp lemon zest
- 1 tbsp sultanas
- 1 tbsp raisins
- splash of plant milk

- vegan hot cross bun

- fresh banana
 AUTUMNAL
SPICED
STEWED
FRUITS

METHOD:
1. Roughly chop the fruit and place
all the ingredients into a saucepan
with a tiny dash of water
2. Bring to a boil and simmer for
@VEGANLOVINGLIFE
about 20 minutes, stirring
occasionally, until thickened
3. Serve hot or cool and leave in the
INGREDIENTS:
fridge overnight, before reheating
- 1 apple and serving in the morning with your
- 3 to 4 plums favourite toppings (e.g. coconut
- 1 pear yogurt, maple whipped vegan cream
- 1/2 cup frozen raspberries cheese, pumpkin spice almond
- 2 tbsp raisins butter, pumpkin spice granola -
- 1 tbsp maple syrup recipe on page 47)
- 1/2 tsp pumpkin spice mix
 WARMING
SPICED HOT
SMOOTHIE
BOWL

METHOD:

1. Chop the apple and sauté it in

a frying pan (with some coconut
oil) until lightly browned on the
sides
2. Meanwhile, mash the banana
@VEGANLOVINGLIFE
and warm through in a saucepan
with the pumpkin purée and oat
INGREDIENTS: flour
3. Once the pumpkin mix is warm,
- 1 apple add in the pumpkin pie spice and
- 1 banana, mashed date syrup, adjusting the amounts
- 1/2 cup pumpkin purée to taste
- 2 tbsp oat flour (blended oats) 4. Once the apple is done, stir the
- 1/2 tsp pumpkin pie spice apple into the pumpkin mixture
- 1 tbsp date syrup 5. Top with nut butter and granola
of your choice
SAVOURY
RECIPES
 SWEETCORN
AND
BROCCOLI
PANCAKES

METHOD:
1. Chop the broccoli into florets and
boil in a pan of water until very soft -
about 6 minutes
2. Meanwhile, whisk the chickpea
flour, almond milk, nutritional yeast,
paprika, onion powder and salt &
@VEGANLOVINGLIFE
pepper until a smooth mixture forms
3. Once the broccoli is soft, drain it
and transfer back into the saucepan.
INGREDIENTS:
Mash the broccoli with a potato
- 1/2 head broccoli masher.
- 2/3 cup chickpea flour 4. Whisk the baking powder into the
- 2/3 cup almond milk mixture, then stir in the mashed
- 1 heaped tbsp nutritional yeast broccoli and sweetcorn
- 1/4 tsp smoked paprika 5. Pour out between 1/8 and 1/4 cup
- 1/4 tsp onion powder of batter into a frying pan with some
- pinch of salt and pepper oil/oil spray to make a mini pancake
- 1/2 tsp baking powder and cook until bubbles form and it is
- 1 can of sweetcorn golden underneath, then flip and cook
- avocado oil, for frying on the other side until golden*
- tahini, for serving 6. Repeat with the remaining batter
and serve with a generous drizzle of
tahini

*Top tip: I like to use two frying pans

so I can use up all the batter making
all the pancakes at once, to enjoy
them all hot - but this makes more
dishes to wash up!
 TOFU
ORANGE
CHICK’N

METHOD:
1. Drain and chop the tofu into
small pieces, coat the tofu in
the cornflour
2. Heat a frying pan with a small
amount of oil/oil spray and toss
in the tofu, retaining the excess
@VEGANLOVINGLIFE
cornflour in the bowl and keep
moving it about until golden and
INGREDIENTS:
crispy on all sides
- 1/2 block smoked tofu 3. Meanwhile, mix the orange
- 2 tbsp corn flour juice, soy sauce, vinegar,
- 4 tbsp orange juice ketchup, garlic, ginger and
- 2 tsp soy sauce coconut sugar in a bowl
- 1 tsp apple cider vinegar 4. Once the tofu is crispy, set
- 1 tbsp ketchup aside and pour the sauce into
- 1 garlic clove, peeled & chopped the frying pan
- 2 tsp grated ginger 5. Mix the leftover cornflour in
- 1 heaped tsp coconut sugar the bowl with a small dash of
water to make a paste - if you
need more cornflour use
another 1 tbsp
6. Stir the cornflour into the
sauce and heat until the sauce
has thickened
7. Throw the tofu back into the
frying pan and coat with the
sauce
8. Serve the tofu along with any
remaining sauce and a grain of
your choice!
 LOADED
POTATO
‘NACHOS’

METHOD:

1. Chop the potato into thin circular

slices - if it has a large diameter cut
@VEGANLOVINGLIFE them into half circles
2. If you have an air fryer, parboil
the potato slices for about 4-6
INGREDIENTS: minutes until just fork tender, then
- 1 medium-large baking potato place in your air fryer at 200°C for
- 1/2 can of black beans about 17 minutes with a spray of
- pinch of cumin oil, or until crispy
- pinch of chilli powder 2. Alternatively, roast the potato
- 2 tbsp tomato purée slices with a bit of oil in a
- 3/4 can of sweetcorn preheated oven at fan 180°C until
crispy - about 35-45 minutes
- 1/4 cup frozen peas
3. Wash and drain the black beans,
- 1/2 of an avocado
then transfer to a frying pan and
- 1/2 lime
sprinkle on the spices and tomato
- 3 tbsp hot salsa
purée
- 1/8 cup homemade vegan queso
4. Heat the beans and spices
(see moat
page 63)
next page)
through, then throw in the
sweetcorn, peas and a drizzle of
lime and continue heating until the
peas have thawed
5. Mash the avocado with the
remaining lime juice
6. Serve the potato ‘nachos’ in a
bowl with the black bean mixture,
salsa, mashed avocado and vegan
queso
 SILKEN TOFU
VEGAN QUESO
CHEESE SAUCE

METHOD:
1. Boil the carrots in a pan if water
until soft - about 10 minutes
2. Drain the water out of the tofu
3. Blend all the ingredients together,
@VEGANLOVINGLIFE starting with a small dash of milk at a
time until you reach a desired
consistency
INGREDIENTS:
4. Taste and adjust seasonings
- 1 block silken tofu
- 3 tbsp nutritional yeast
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- 1/2 lemon, squeezed
- pinch of salt
- splash of unsweetened plant milk
- 2 medium carrots
- (optional) 2 jalapeños
 3 INGREDIENT
CAULIFLOWER
GNOCCHI

METHOD:
1. Chop and boil the cauliflower in
a saucepan until soft - about 10
@VEGANLOVINGLIFE minutes
2. Drain the cauliflower and
transfer to a food processor
INGREDIENTS:
3. Pulse until a rice-like texture
- 1 head cauliflower forms
- 1/3 cup cassava flour 4. Place the cauliflower in a tea
- 1/4 cup tapioca starch towel and squeeze out the excess
- (optional) 1/4 to 1/2 tsp garlic powder liquid as much as possible (be
- 1/2 tsp salt careful - it’s still hot!)
5. Transfer to a bowl and stir
through the remaining ingredients
6. Roll into bite-sized gnocchi
pieces, place on a lined baking
tray and slightly flatten
7. Place in the freezer for 15
minutes
8. You can cook them in multiple
ways, either
- pan fry in some oil for about 10
mins
- bake in an oven at 200°C for 20
mins
- air fry at 200°C for 15 mins
9. Serve hot with vegetables and
sauce of your choice!
 THE BEST
EVER VEGAN
CARBONARA

METHOD:
1. Boil the cashews for 10 minutes,
then drain them
2. Cook the spaghetti until soft
@VEGANLOVINGLIFE 3. Chop the onion and garlic and
sauté in a pan with some water or
oil until soft
INGREDIENTS:
4. Place the onion, garlic, 70g of
- 1 portion spaghetti smoked tofu, drained cashews,
- 1/4 onion water, nutritional yeast, lemon,
- 1/2 clove garlic tahini, milk, turmeric, black salt,
- 70g + 70g smoked tofu salt and pepper into a food
- 20g raw cashews processor and blend until smooth
- 1/4 cup water 5. Chop the vegan bacon into
- 1/4 cup nutritional yeast pieces and sauté in some oil until
- 2 tsp lemon juice just before crispy, then crumble in
- 1 tsp tahini the remaining (70g) smoked tofu
- splash of oat milk and sauté until warm throughout
- pinch of turmeric 6. Drain the spaghetti, place into
- pinch of black salt the frying pan with the vegan
- pinch of salt bacon and scrambled tofu and stir
- pinch of black pepper in the cashew sauce until fully
- 3 or 4 pieces of vegan bacon coated and heat through
- few pieces of fresh parsley 7. Serve with the fresh parsley (and
- (optional) cashew parmesan, to - cashew parmesan) and enjoy!
- serve (see page 76)
Rooftop
 CHEESY CHICKPEA
OMELETTE OR
SAVOURY PANCAKE

METHOD:

1. Whisk the chickpea flour, milk,

nutritional yeast, flaxseed, apple
cider vinegar, bicarbonate of soda,
garlic powder, onion powder,
@VEGANLOVINGLIFE
turmeric, salt & pepper and black salt
until smooth
2. Leave the batter to sit for about 5
INGREDIENTS: minutes
3. Spray a frying pan with some oil
- 1/4 cup chickpea flour and pour the batter onto it, rolling it
- 1/4 + 1/8 cup plant milk out to form a crepe shape
- 1 tbsp nutritional yeast 4. Cook for 5 minutes on a medium-
- 1/2 tbsp flaxseed high heat, until golden on the
- 1/2 tsp apple cider vinegar underside, then carefully flip it over
- 1/8 tsp bicarbonate of soda with a spatula and cook for a further
- 1/8 tsp garlic powder 2-3 minutes until golden, then turn off
- 1/8 tsp onion powder the heat
- 1/4 tsp turmeric 5. If you want more of a pancake,
- pinch of salt and pepper ignore this step and go onto step 6, if
- pinch of black salt you want an omelette, grate some
vegan cheese on half of the circle,
- fillings of choice adding on other fillings of your choice
e.g. vegan cheese e.g. sautéed mushrooms, chives...
and fold over the other half of the
omelette on top
* I like to double the batch, 6. Place a lid on the frying pan and
make 2 of these and serve them leave to sit for 5 minutes before
as pancakes with mango removing and serving!
chutney, vegan cream cheese or
vegan bacon on top!
 MIXED
MUSHROOM
RISOTTO

METHOD:

@VEGANLOVINGLIFE 1. Soak the dried mushrooms in

250ml of boiling water for 15
minutes, then drain but keep the
INGREDIENTS: mushroom water
- 1/2 onion, chopped 2. Sauté the onion and garlic along
- 1 clove garlic, minced with a pinch of salt until soft
- 1/2 pack dried porcini mushrooms 3. Add in the porcini mushrooms
- 1/2 tbsp brown or sweet miso and cook for 4 minutes, then stir in
- 70g risotto rice the herbs, miso and rice, continue
- 1/2 tsp dried rosemary sautéing for 5 more minutes
- 1/2 tsp dried thyme 4. Add the nutritional yeast,
- 2 tsp nutritional yeast almond milk and a splash of stock,
- 140ml almond milk bring to boil then reduce to
- 1 veg stock cube in water simmer, cook for 50 mins, stirring
- pinch of salt regularly, gradually adding in the
- 1/2 pack mushrooms stock and leftover mushroom
- 1/4 cup frozen peas
water - until the rice is soft
- 1/3 of a courgette
5. Separately, sauté the courgettes
- 1/2 lemon, juiced
and mushrooms
- handful of hazelnuts, chopped
- basil and lemon for serving
6. Once rice is cooked, stir through
the courgettes, mushrooms, frozen
peas and lemon juice and heat
through for 5 more minutes
7. Serve with freshly torn basil and
a squeeze of lemon
 VEGAN
SWEET POTATO,
AVOCADO
AND TOFU
SUSHI
METHOD:
1. Rinse the sushi rice in a sieve
2. Place the rice into a saucepan and
@VEGANLOVINGLIFE
cover with cups of water, leave to soak
for at least an hour
3. Preheat your oven to fan 180°C whilst
INGREDIENTS: chopping the sweet potato into chip/
french fry shapes. Roast the potato for
- 95g brown sushi rice 35-45 minutes, until it is soft and just
- 1 + 1/2 tsp sushi rice seasoning starting to caramelise
- 2 to 3 sheets of sushi nori 4. After an hour, bring to boil, then reduce
- 1/2 a large sweet potato or 1 small to simmer and cook for 40 minutes, make
- 1/2 an avocado sure to regularly check up on it towards
- 1/3 block of smoked tofoo the second half to ensure all the water
hasn’t evaporated - if it has just add in
- 2 to 3 tbsp teriyaki sauce
some more (depending on how much
longer the rice needs to cook for)
5. After the rice has softened and the
water has evaporated, remove from the
heat and cover with a lid for 10 minutes.
Then stir the sushi seasoning through it
6. Prepare your other filling ingredients:
slice the avocado lengthwise and chop
the tofu
7. Place a sheet of nori down and spoon
out the sushi rice onto it (you can check
Google images to see how this is done)
and use wet hands to evenly distribute it
8. Place on the sweet potato fries, sliced
avocado, chopped tofu and a drizzle of
teriyaki sauce (just below half way up the
nori) and roll the sushi up
9. Repeat with the remaining rice and
fillings and slice crosswise with a wet
knife
 PINEAPPLE
AND VEGGIE
FRIED RICE

METHOD:

1. Boil the broccoli for about 5

@VEGANLOVINGLIFE minutes, adding in the frozen
peas in the last minute
INGREDIENTS: 2. Sauté the chopped onion
until soft (using water or oil)
- 1/4 cup frozen peas
3. Add the garlic, ginger, carrots
- 50g tenderstem broccoli
- 1/2 onion, finely chopped and red bell pepper and
- 1 clove of garlic, minced continue cooking until medium
- 1 tsp grated fresh ginger softness (about 4-10 mins)
- 1/2 carrot 4. Stir in the rice, curry powder
- 1/2 red bell pepper and soy sauce into the cooked
- 1 portion pre cooked brown rice onion mixture, and then add in
- 1/2 tbsp medium curry powder the pineapple, spring onion,
- 1 tbsp soy sauce peas and broccoli
- 1/2 cup pineapple, chopped 5. Season with salt, pepper and
- 1 spring onion
red chilli flakes, stir again and
- 1/2 tsp red chilli flakes
serve with more soy sauce if
- pinch of salt + pepper
desired
 CREAMY
AVOCADO MAC
(NO) CHEESE
WITH CASHEW
PARMESAN

METHOD:
1. Cook the pasta to package
@VEGANLOVINGLIFE
instructions
2. Chop the avocado and place
INGREDIENTS: half of it in a food processor or
blender, along with the nutritional
- 1 portion pasta yeast, just under 1/4 cup of milk,
- 1 ripe avocado cream cheese, garlic powder, salt
- 1 to 2 tbsp nutritional yeast and pepper
- 1/4 cup or less of plant milk 3. Blend until smooth, adding
- 2 to 3 tbsp vegan cream cheese more milk if necessary
- 1/4 tsp garlic powder 4. Drain the pasta, pour back into
- pinch of salt & pepper the saucepan and stir through the
- 2 tbsp cashew parmesan (recipe - - sauce
- below) 5. Warm through the pasta and
serve with the cashew parmesan
and remaining avocado

For the parmesan CASHEW PARMESAN

- 1/2 cup cashews 1. Pulse all the ingredients in a

- 3 tbsp nutritional yeast food processor (don’t overdo it
- pinch of garlic powder as it will become doughy) until
- 1/2 tsp salt no whole cashews remain and
the texture is a relatively fine
crumb
 CAULIFLOWER
PIZZA CRUST

METHOD:

@VEGANLOVINGLIFE 1. Mix the flaxseed with the water,

leave to sit in the fridge for 30
minutes
INGREDIENTS: 2. Chop and steam or boil the
cauliflower until soft
- 1/4 cup water
3. Stir together the flours, salt, pepper
- 2 + 1/2 tbsp flaxseed
and oregano
- 1/2 head cauliflower 4. Preheat the oven to 220°C (200°C
- 40g buckwheat flour fan)
- 30g almond flour 5. Mash the cauliflower and place in
- 1 tbsp brown rice flour between one or two tea towels.
- pinch of sea salt Squeeze all the excess water out of
- pinch of black pepper the cauliflower
- 1 tsp dried oregano 6. Stir the cauliflower, flax mixture
and other dry ingredients
7. Form a ball of dough (you may
need to add a splash of plant milk)
and roll or press in between two
sheets of baking paper to form a
circle about 1/4 of an inch thick
8. Remove the top sheet and bake
the base for about 25 minutes, until
lightly browned and crispy
9. Spread over toppings of your
choice
10. Bake for another 8 minutes and
enjoy hot!
 EASIEST
EVER
BUDDHA
BOWL

METHOD:

1. Preheat your oven to fan 180°C

@VEGANLOVINGLIFE
2. Chop the sweet potato into
bite-sized chunks and roast in the
oven until soft and starting to
INGREDIENTS: caramelise - about 45 minutes
3. Chop the vegetables and tofu
- bed of spinach
4. Assemble the bowl: start with a
- 1/2 avocado
layer of spinach, followed by the
- 1 sweet potato
sweet potato, pepper, smoked
- homemade green hummus -
tofu, hummus, vegan cheese,
- (see below)
coconut bacon and avocado
- 1/3 block smoked tofu
- few pieces of cashew cheese
- 1/2 a bell pepper
- 2 tbsp coconut bacon

For the hummus HUMMUS

- 1 can chickpeas
1. Boil the broccoli for about 6
- 1/2 lemon, juiced
minutes, until soft, adding in the
- 4 tbsp tahini
frozen peas in the last minute
- 1/2 to 3/4 head of broccoli
2. Wash and drain the chickpeas,
- 1/2 cup frozen peas
before transferring to a food
- pinch of salt & pepper
processor
- (optional, but recommended)
3. Add in the remaining ingredients
- drizzle of olive oil and blend until smooth
BAKING
RECIPES
 EASY
VEGAN
RAISIN
SCONES

METHOD:
@VEGANLOVINGLIFE
1. Preheat oven to 200°C
INGREDIENTS: 2. Mix the flour, sugar and salt
3. Use a food processor to mix the
- 475g self raising flour butter and the flour mixture, or do
- 1/2 tsp salt it by hand, or with a whisk
- 50g caster sugar 4. Mix in the milk and vinegar, until
- 85g vegan butter a soft dough forms
- 240ml plant milk 5. Briefly kneed on a floured
- 1 tbsp apple cider vinegar surface, mixing in the raisins
- handful of raisins / sultanas 6. Flatten into 1/2 inch thick dough
and cut with a cookie cutter
7. Transfer to a baking sheet and
brush with plant milk
8. Bake for 10-12 minutes
9. Cool down before serving and
enjoy with vegan butter/cream/
yogurt and jam!
 VEGAN
BROOKIES

METHOD:
1. Preheat your oven to oven
180°C and line a brownie tin
with greaseproof paper
@VEGANLOVINGLIFE 2. Whisk the dry brownie
ingredients together
INGREDIENTS: 3. Melt the milk and dark
FOR THE BROWNIE chocolates and whisk into the
- 210g caster sugar
- 50g cocoa powder
dry mixture with the remaining
- 200g plain flour wet ingredients
- pinch of salt 4. Pour into the baking tin
- 100g dark cooking chocolate
- 100g vegan milk chocolate 5. Mix the cookie dough
- 100g unsweetened applesauce ingredients together, using
- 100ml flavourless oil (e.g. sunflower) your hands and/or a hand held
- 200ml soya or oat milk
FOR THE COOKIE DOUGH whisk
- 200g plain flour 6. Spoon the cookie dough on
- 90g caster sugar top of the brownie batter and
- 125g vegan butter
- pinch of salt bake for 40 mins (it won’t look
- 1 tsp baking powder fully cooked but trust me it will
- 2 tbsp applesauce
- 100g vegan milk chocolate chips
set!)
7. Turn off the heat, but keep
the brookies in the oven with
the door shut until cool (or if
the cookie becomes golden,
remove and cool completely
on a wire rack before slicing)
 VEGAN
CARROT
CAKE
MINI
LOAVES

METHOD:

1. Preheat the oven to 180°C

2. Mix the dry ingredients with a
hand held whisk in a bowl
3. Separately, mix the wet
@VEGANLOVINGLIFE
ingredients with an electric mixer
4. Add the dry to the wet and stir
INGREDIENTS:
- 220g buckwheat flour to combine
- 1 + 1/2 tsp baking powder 5. Stir in the carrots, raisins and
- 1 tsp cinnamon
- 1/2 tsp nutmeg walnuts
- 1/2 tsp ginger 6. Bake for 25 minutes in a mini
- 1 tsp salt
- 100g applesauce loaf tin (or, if using a full size loaf
- 200ml almond milk
- 1 tsp vanilla extract
tin bake for 40-50 minutes), until
- 6 tbsp melted coconut oil a knife comes out clean
- 8 tbsp maple syrup
- 1 tbsp orange zest
7. Whisk the cream cheese,
- 2 large carrots, peeled and grated butter and maple syrup to form a
- 50g raisins
- 100g chopped walnuts
frosting. Leave this in the fridge to
- 1 tub vegan cream cheese thicken
- (optional) 60g vegan butter
- 2 tbsp maple syrup (or more) 8. Once the cakes are cool, ice
- 3 tbsp orange zest them and decorate with the
orange zest
 THE BEST
VEGAN
COFFEE AND
WALNUT
CAKE

@VEGANLOVINGLIFE METHOD:

INGREDIENTS: 1. Place the frosting ingredients in

a food processor and blend until
FOR THE FROSTING smooth
- 100g raw cashews, soaked overnight 2. Refrigerate overnight to set
- or boiled 30 mins, then drained 3. Preheat the oven to fan 160°C
- 1/2 tsp vanilla paste 4. Pulse the walnuts in a food
- 2 tbsp plant milk processor until roughly ground, or
- 1/8 cup maple syrup chop them finely by hand
- 1 to 2 tsp instant coffee 5. Mix all the ingredients using a
FOR THE CAKE hand held electric whisk until
- 100g walnuts smooth
- 180g flour of choice, sifted 6. Pour the mixture into a lined/
- 3/4 tsp baking powder greased/silicone loaf tin and bake
- 3/4 tsp bicarbonate of soda for 45 minutes
- 130g sugar of choice 7. Cool completely on a wire rack
- 195g plant milk before decorating with the frosting
- 60g brewed coffee (e.g. cold brew) and more chopped walnuts
- 1/4 cup coconut oil, melted
 VEGAN
BLUEBERRY
MUFFIN
CAKE

METHOD:
1. Preheat your oven to 180°C /
160°C fan
@VEGANLOVINGLIFE 2. Line a cake tin with baking
paper and vegan butter, or use a
silicone cake tin
INGREDIENTS: 3. In a large bowl, mix the flour,
- 200g self raising flour sugar and baking powder
- (or plain flour + 1tsp baking powder) 4. In a separate bowl, mix the
- 110g light brown soft sugar milk, oil, vanilla and vinegar
- 1 tsp baking powder 5. Mix the wet with the dry and
- 150ml plant based milk combine until smooth
- 75ml flavourless oil 6. Fold in the blueberries and
- 2 tsp vanilla extract then pour into the tin
- 1 tbsp apple cider vinegar 7. Bake for 35 minutes, or until a
- 200g fresh blueberries knife comes out clean
- (optional) icing sugar, for decorating 8. Optional: dust in icing sugar
once cool
 VEGAN NUTTY
APPLE
CHOCOLATE
CAKE

METHOD:
@VEGANLOVINGLIFE

1. Preheat the oven to 180°C

INGREDIENTS: 2. Beat the butter with 150g
brown sugar
- 115g vegan butter 3. Add in the applesauce, vanilla,
- 150g + 65g brown sugar plant milk and mix until smooth
- 250g unsweetened applesauce 4. Separately, mix the flour,
- 1 tbsp vanilla extract baking powder and cinnamon
- 1/2 cup plant milk 5. Sift and fold in the flour mixture
- 180g plain flour into the butter mixture
- 1 + 3/4 tsp baking powder 6. Stir the remaining sugar (65g)
- 1 tsp cinnamon with the chopped apples
- 2 apples, peeled, cored and diced 7. Stir half the apples into the
- 50g dark chocolate, chopped batter as well as the chopped
- 100g mixed nuts, chopped chocolate and mixed nuts
8. Pour the batter into a cake pan
(lined, non stick or greased)
9. Sprinkle over the remaining
apples and press lightly into the
batter
10. Bake for 20-35 minutes, or
until a knife comes out clean
11. Cool fully, then slice and
enjoy!
 VEGAN PUMPKIN
AND WHITE
CHOCOLATE
CHIP SOFT
COOKIES

METHOD:

1. Preheat your oven to 175°C

@VEGANLOVINGLIFE
and line a baking sheet with
greaseproof paper
INGREDIENTS:
2. Cream the butter and sugars
- 115g vegan butter with a wooden spoon or electric
- 80g caster sugar whisk until light and fluffy
- 100g soft light brown sugar 3. Add and beat in the flax egg,
- 1 flax egg (1 tbsp flax + 3 tbsp milk) vanilla and pumpkin purée
- 1/2 tsp vanilla extract 4. Separately, mix the flour,
- 220g pumpkin purée bicarbonate of soda, salt and
- 270g plain flour spices
- 1 tsp bicarbonate of soda 5. Gradually beat the dry
- 1/2 tsp salt ingredients into the wet mixture,
- 1 tsp cinnamon one third at a time
- 1/2 + 1/4 tsp ground ginger 6. Stir in the chocolate chips
- 200g vegan white chocolate chips 7. Use a spoon or ice cream
scoop to transfer your cookie
batter onto the lined sheet -
these cookies are best large
and thick
8. Bake for 12-14 mins (until
golden, note they will firm up as
they cool down)
9. Eat warm or leave to cool!
 VEGAN
(chickpea)
COOKIE
DOUGH
TRUFFLES

METHOD:
@VEGANLOVINGLIFE 1. Pulse the chickpeas, maple
syrup, vanilla, peanut butter and
INGREDIENTS: ground almonds until smooth and
the mixture clumps to forms a ball
- 1 can chickpeas, washed + drained (you may need to add more ground
- 4 tbsp maple syrup almonds if it’s too liquid, or adjust
- 1/2 tsp vanilla essence the amount of syrup if it needs to be
- 3 tbsp peanut butter sweeter)
- 4 heaped tbsp ground almonds 2. Stir in the chocolate chips
- 1/2 pack vegan milk chocolate chips 3. Roll into balls or egg shapes (I
made 8 in total)
- 110g vegan chocolate 4. Melt the remaining chocolate and
- 1 tsp coconut oil coconut oil in a bain-marie or in the
microwave, until smooth
5. Dip the chickpea cookie dough
into the chocolate (e.g. use a large
spoon, dunk it in, roll it around,
scoop out) and place on a lined
baking tray with parchment paper
6. Once you’ve coated all of them,
place in the fridge until the
chocolate is set
7. Enjoy! Keep them in the fridge or
freezer so the chocolate doesn’t
melt
 THE
BEST
VEGAN
SNYCKERS

METHOD:
1. If the dates aren’t very sticky, soak
them in hot water (from a kettle) for
@VEGANLOVINGLIFE 10 minutes
2. Meanwhile, blend the oats into a
INGREDIENTS: flour and set aside
3. Drain the dates and make the
- 200g medjool dates caramel by blending the soaked
- 2 heaped tbsp peanut butter dates, peanut butter, vanilla and salt
- 1 tsp vanilla paste 4. Blend the oat flour with 1/4 cup of
- 1/4 tsp salt this caramel, setting aside the
- 2/3 cup oats remaining caramel
- salted roasted peanuts, chopped 5. Press the oat layer into a narrow
- 120g vegan chocolate mould e.g. a silicone loaf tin or lined
baking pan
6. Spread on the remaining date
caramel and sprinkle with peanuts,
slightly pushing them in
7. Place the tin in the freezer for an
hour
8. Remove and cut into bar shapes
and then replace in freezer while
melting the chocolate
9. Melt chocolate in a bain-marie or
microwave and dip the bars in it,
then place on parchment paper and
set in the fridge
 THANKS
Thank you for reading my ebook, I hope you enjoy
making the recipes!

Remember to use the hashtag #veganlovinglifesEE

when sharing your creations on Instagram and tag me
@veganlovinglife

Feel free to DM me with any questions!

Goodbye and get

cooking!

Holly xx