Vegan Blueberry Spice Cake

Vegan Blueberry Spice Cake

I needed to bake something yummy but didn't want to do a chocolate cake. I had blueberries in the freezer so thought ah let's try making a blueberry cake. And it turned out very well. And went down a treat with my non vegan friends! 

(Makes 1 cake) 

Ingredients:

300g flour (plain or gf)

1 tsp allspice

100g sugar 

1 tsp baking soda*

1 tbsp vinegar (apple or coconut)*

450ml water 

1 tbsp coconut oil (melt in microwave, pan or place a dish in the oven)!

100g frozen or fresh blueberries

Preheat oven to 160 degrees celsius. In a  bowl add the flour, sugar, allspice, and baking soda. Mix together then gradually add the vinegar and water, then the oil and blueberries. Place in a lined baking tin and bake for about 25-45 minutes until a knife comes out clean. Delicious!

*Top tip! You could replace the baking soda, vinegar and water for 400ml soda water.

This cake is incredible! I'd highly recommend it as I do all my recipes but this one in particular ;)

Lots of love,

Robyn x

VEGAN Creamy Broccoli Spaghetti

VEGAN Creamy Broccoli Spaghetti 

A few weeks ago I was making this so much and all of you on snapchat we're asking for a recipe so here it is! Along with a recipe video! All made in one pan and high carb low fat. 

(Serves 1)

Ingredients: 

100g spaghetti

2 cups frozen or fresh broccoli

1/2 can butter beans

2 tbsp nutritional yeast

2 tsp lemon and thyme seasoning 

5 olives (optional) 

Bring a pan of 250ml water the boil and add the spaghetti (twist in half to fit in the pan). Allow to boil down on medium heat stirring occasionally, once half way cooked add the broccoli and break into smaller chunks. As the spaghetti cooks in the little water the starches should make it go creamy. Keep stiring and add the bean juices if needed. Then once soft mix in the nutritional yeast, seasoning, beans and olives. Serve! 

Super great filling meal. Hope you enjoy!

Here's the video: https://youtu.be/2ywEJWA7xkk

Lots of love, 

Robyn x

Hazelnut Custard Apple Crumble! HCLF VEGAN

Hazelnut Custard Apple Crumble! HCLF VEGAN

Apple crumble is one of those comfort favourites everyone loves! I made this with my two lovely friends (one has even gone vegan!) They absolutely loved it and said the custard was even better than normal custard! It's low in fat and made with simple ingredients you probably already have! Here's the recipe:

(Serves 4-6)

Ingredients:

Filling~

2 large cooking apples 

2 tsp cinammon 

200ml water

Crumble~

200g flour (gf or plain)

200g oats

5 tbsp syrup (golden, agave, sweet freedom, maple)

1 tbsp coconut oil (optional)

50ml water

Custard~ 

600ml hazelnut milk

1 tbsp custard powder 

1 squirt date syrup (optional from sainsburys)

Preheat oven to 180 degrees celsius. Add the filling ingredients to a pan and simmer until nicely stewed and thick. Meanwhile in a large bowl add the flour and oats, then gradually add the syrup mixing continuously to form a crumbly texture. Then add the coconut oil and gradually mix in the water. Once the apple is cooked pour into a dish and sprinkle the crumble on top. Bake in the oven for about 25 minutes until golden! 

To make the custard gradually heat the hazelnut milk until steaming but not boiling. In a large bowl add the custard powder and about 4 tbsp cold milk, mix to form a runny paste. Once the milk is hot pour into the paste stiring continuously, then pour back in the pan and heat until thick. Serve poured over the crumble and topped with date syrup!

I hope you make this for all your friends and family. It's low fat and super delicious making you feel good after. 

Lots of love,

Robyn x

Kidney Bean Burgers | HCLF VEGAN

Kidney Bean Burgers | HCLF VEGAN 

I've been wanting to make bean burgers for a while now and haven't got round to it until now. Once again a spontaneous recipe which turned out very nice in deed. No food processor needed, just a fork and a bowl. All these ingredients are cupboard staples so should be easy peezy to pop together, along with some fresh parley, perfect. 

(Makes 4 medium burgers)

Ingredients:

1 can (400g) kidney beans (plus 1 tbsp juices)

1 bunch fresh parsley

1/2 tsp chilli powder

1/2 tsp lemon & thyme seasoning

1/2 tsp mixed herbs 

1 tbsp tomato purée

1 tbsp oats 

Preheat oven to 180 degrees celsius. To a bowl add the drained beans (plus 1 tbsp of the juices), mash with a fork. Add the diced parsley, herbs and spices, tomato purée and oats. Mix together until well combined. Onto a baking sheet lined with baking paper either form patties using your hands or pack into heart or round moulds (I used my heart shaped pastry cutters). Then bake in the oven for 20 minutes flipping half way ( used the grill to speed them up). Once firm and slightly crisp on top they're done! Serve with anything you like, spaghetti, in burger buns, with salad, potatoes, rice, chips, kale chips. Or store in a container and freeze. Enjoy!

Here's the recipe video: https://youtu.be/U-N1SNGWADc

I hope you like the recipe and let me know what you think if you make them.

Lots of love,

Robyn x

Spinach and Lentil Pasta

Spinach and Lentil Pasta

I really fancied lentils so cooked myself up a large batch to last me a few days. This is what I served them with... 

(Serves 1)

Ingredients:

3 tbsp green precooked lentils * details below

100g spaghetti & fusilli pasta (wheat or gf)

1 large handful spinach

1/2 tbsp tomato purée

1/2 tsp sainsburys lemon & thyme seasoning 

1 tbsp nutritional yeast flakes (Amazon.co.uk) 

Bring a pan of about 500ml water to the boil. Add the pasta and cook for about 12 minutes. Wilt in the spinach and drain. Add to a bowl along with the lentils, tomato purée, seasoning and nooch. Mix together and serve! Delicious! 

*To cook a batch of lentils add about 200g dry to a pan and about 500ml water. Simmer for 1 hour until soft and fluffy. Allow to cool and place in a container and store in the fridge for up to 5 days or freeze. 

I hope you're inspired to make it! You won't be disappointed!

Lots of love,

Robyn x

Mushroom Puff Packages VEGAN

Mushroom Puff Packages VEGAN

Once again this was a spontaneous recipe. Turned out amazing so why not share with you all. I used Aldi's puff pastry - which is vegan Woop! This is more processed but to keep vegan long term add in variety. Now without further a do here's the recipe! 

(Makes 4 puffs)

Ingredients:

1 packet (300-400g) puff pastry (jus-roll or Aldi)

1 can chickpeas

5 finely diced mushrooms 

1 tbsp tomato purée

1 handful fresh parsley or coriander 

1/2 tsp chilli

1/2 tsp lemon & thyme seasoning 

1/2 tsp marmite 

In a bowl add the chickpeas (drained but save the juice) and mash with a fork, add the diced mushrooms and diced parsley. Mix the marmite, tomato purée, chilli, seasoning with some of the juices and add to the bowl. Mix all together well. Spread out the pastry and using a knife slice into quarters. Place the mixture evenly divided between the 4 quarters. Fold over and secure with a fork around the edges. Pierce and pop in the oven for 20 minutes on 200 degrees celsius until golden and puffed up. Serve with kale chips! Just threw the kale on a tray and baked for 5 mins. Enjoy!

Watch the video here: https://youtu.be/tUoSLl7Fk88

Now you'll love this recipe so head on out to get the ingredients, whip them together, take a snap and send it to me on Instagram or snapchat (sweetsugarcrumb).  

Have a glorious day!

Lots of love,

Robyn x 

Vegan Sweet Potato and Bean Stew with Spaghetti

Vegan Sweet Potato and Bean Stew with Spaghetti

This has been my go to meal for a while, switching it up with a few different veg. It's so yummy! There are two ways of making this meal, the long way would be to put everything in a pan and leave it for 45 mins. The quick way would be to microwave the potato and carrot before adding to the rest of the ingredients.

(Serves 1-2)

Ingredients:

1 medium sweet potato

1 large carrot

4 tbsp sweetcorn

2 tbsp peas

1/2 can kidney beans

3 stalks cavolo kale 

1/2 tbsp tomato purée 

1 tsp curry powder

1/3 tsp mixed herbs

1 tbsp flour (gf or wheat)

100g spaghetti (gf or wheat)

1 tbsp fresh coriander 

1 tbsp nutritional yeast (optional)

In a microwavable bowl add the peeled (optional) and diced sweet potato and carrot along with a few tbsp of water. Cover with cling film and cook for about 5 minutes on full power. Meanwhile, in a pan add the kidney beans and juices, spices, tomato purée, sweetcorn, peas, kale and enough water to cover. Bring to the boil and add the cooked root veggies. Mix the flour in a cup with cold water to form a paste and stir in. Cook the spaghetti by bringing a small pan quarter full to the boil and twisting the spaghetti in half to fit in the pan. Cook for 12 mins, drain and serve topped with nutritional yeast and coriander. Delicious!

Video here:https://youtu.be/5FZ9evMJV-s

Hope you enjoy!

Lots of love,

Robyn x