Vegan Recipe: Cinnamon Rolls

Vegan Recipe: Cinnamon Rolls

I made these as a treat for my house mates for our weekly Sunday roast. They went down super well so thought I'd write a recipe for them. 

(Makes 12 rolls) 

Ingredients:

300g flour (gf or plain)

1 tsp baking powder

 50g sugar

100ml water 

1 tsp cinnamon

1 tbsp sugar syrup eg golden, maple, agave

In a bowl mix the flour, baking powder and sugar then gradually add the water with a spatula to form a dough. Split the dough in two and roll out each at a time to form a thin large rectangle. To make a thick cinnamon sauce mix in a small bowl the cinammon, syrup, 1/2 tbsp flour and 3 tbsp water. Mix to form a thick sauce and spread all over the dough saving some for later. Roll up the dough from the longest edge to form a long sausage. And place on a lined baking sheet, spread the rest of the sauce over the top and bake for 20-30 minutes 200 degrees Celsius until risen, fluffy and golden. Once cooked allow to cool and slice into inch thick slices. Delicious. 

Hope you enjoy!

Lots of love,

Robyn x

Vegan Recipe: Cinnamon Rolls

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 

Roasted Veggie Puff Pie

Roasted Veggie Puff Pie

I made this pie with my friends as a new years celebration pie. I was so delicious I just had to share the recipe with you all. 

(Serves 4)

Ingredients:

2 pack jus-rol puff pastry

2 carrots

2 courgettes

8 medium mushrooms

1 leek 

1 tsp coconut oil  

1 tbsp flour

1 tsp chilli powder / paprika 

1 tsp mixed herbs

1 tbsp tomato purée 

1 handful fresh basil (optional) 

Preheat your oven to 200 degrees celsius and place a baking tray in the oven with a tsp of coconut oil on it (It should melt and spread out.) Then dice the carrots, courgette and mushroom into bite size pieces and scatter onto the tray. Bake for about 25 minutes until soft. Meanwhile roll out one slab of pastry so it's large enough to line the base and sides of a pie dish, place in the pie dish. Then roll out the other ready to be be placed on top of the pie. Meanwhile, dice your leek and stir fry with water until soft. Make the sauce by mixing in a jug the flour, herbs & spices with some cold water then mixing in some boiling water to make up 1 pint of sauce. Once the veggies are cooked place in a mixing bowl and mix in the sauce along with the leeks, add to your pastry lined pie dish and top with the fresh basil. Place the pastry lid on top and fix to the base removing any excess pastry to bake with another time. Place in the oven and bake for 45 minutes until golden and puffed up. Serve!  

I hope you like the recipe! 

See the video here: https://youtu.be/QIKz1YJyT-8

Lots of love

Robyn x

Vegan Christmas Wellington

Christmas Vegan Wellington

(Makes 1 large Wellington) 

Ingredients:

200g green lentils

2 large sweet potatoes

2 cups spinach

3 sprigs thyme 

1 pack puff pastry 

2 tsp marmite or veg stock

In a pan add the lentils and about 500ml water, bring to the boil and simmer for about 10 minutes then add the peeled and medium diced sweet potato and the thyme. Cook covered for a further 20 minutes until the potato is soft and the water is mostly absorbed. Mix in the spinach and 2 tsp of marmite (or bouillon) then transfer to a bowl and allow to cool either outside in the cold for 20 minutes or in the fridge or freezer (this will firm the mixture and allow the flavours to mature). Then unroll the pastry and spoon the mixture centrally, then wrap up the mixture with the pastry like a present and pierce the top with a fork. Bake in the oven for 20 minutes. Then using a serrated knife slice thick and serve along with roast potatoes, sprouts and cranberry sauce. Delicious. 

Recipe video here: https://youtu.be/IKGAMUchlZQ

I hope you enjoy this recipe, cranberry sauce and brussels coming soon. 

Lots of love, 

Robyn