Vegan Recipe of the Week - Strawberry Tart

This stunning dessert is really easy to make and tastes divine. Serves 8.

Here is what you will need:

Shortcrust pastry (click here for recipe) or 1 pack of Jus-rol Shortcrust

1 punnet of strawberries, washed, hulled and quartered

1 tub of Tofutti Cream Cheese Original

1 tsp vanilla extract

1 tbsp strawberry coulis

1/4 jar of redcurrant jelly

100g icing sugar

Method:

Roll out your chilled pastry and line a large tart dish. Prick the base with a fork and line with parchment paper. Fill the base with baking beans and blind bake for around 15-20 minutes at 160C until golden brown.

Remove the beans and leave to cool.

Meanwhile, in a mixing bowl, place the cream cheese, vanilla and icing sugar and beat together until creamy and soft. Spread the mixture all over the base of your cooled tart case.

Drizzle the strawberry coulis over the cream mixture and swirl with a fork.

Add the strawberries on to the filling.

In a small saucepan, place the redcurrant jelly and a tablespoon of water and heat gently until melted. Brush the redcurrant glaze over the strawberries and leave to set in the fridge.

Eat and Enjoy! If you enjoyed this recipe, please click here to see more.

VVx

Vegan Recipe of the Week - Apple and Peach Cinnamon Crumble

                                  

There is nothing like a warm fruity crumble with custard or ice cream to make everything seem better. This one combines the tartness of apples with the sweetness of peaches for the perfect combo!

Serves 4-6

Ingredients:

Topping:
225g Plain Flour
90g Caster Sugar
Pinch of Salt
1 tsp Cinnamon
115g Vegan Butter (I use hard Stork)
2 Tbsp Demerara Sugar

Filling:
3 Red Apples
2 Peaches or Nectarines
1/2 tsp Cinnamon
1/2 tsp Vanilla Paste
100g Soft Brown Sugar
100ml Water
1 Tbsp Lemon Juice

To Serve:

Vegan custard or ice-cream

Method:

Peel, core and chop the red apples into small chunks.

Peel the peaches and cut off the flesh into small pieces.

Put the rest of the filling ingredients without the fruit into a saucepan on a medium heat and stir until combined and the sugar has dissolved. Then add the fruit and very gently simmer for around 5 minutes until the apples are soft.

Put a lid on the saucepan and remove from the heat. Preheat the oven to 200C/180C Fan. Meanwhile make the topping.

Sift the flour into a mixing bowl, then add the caster sugar, salt and cinnamon. Stir to combine.

Cut the cold vegan butter into chunks and rub them into the dry mixture until you have a breadcrumb consistency.

Spoon your fruit filling into an oven dish and then sprinkle liberally with the crumble topping. Sprinkle the demerara sugar over the top on and bake in the centre of the oven for 25 minutes.

Remove from the oven and serve hot with vegan custard or ice cream.

Eat and Enjoy!

What are your favourite pie and crumble fillings? Let me know in the comments below.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Mandarin Cheesecake

This week's recipe is perfect for a dinner party. You can make these the night before or in the morning and just decorate them before your guests arrive. 

Serves 4

Ingredients:

For the Base:

8 digestive biscuits

55g vegan butter - I used hard Stork

1 Tbsp golden syrup

For the Filling:

100g icing sugar

1 tub Tofutti Cream Cheese - plain

1 small orange/tangerine

1 tsp vanilla extract

1 Tbsp corn flour

1 Tbsp coconut oil

1 Tbsp almond milk

For the topping:

1 small tin of mandarins in juice, drained

Method:

Take the digestive biscuits, break them into quarters and put them into a food processor.

Pulse for around 20-30 seconds until crumbs.

Pour the biscuit crumbs into a mixing bowl.

Next, take the butter and golden syrup and warm over a low heat in a saucepan. Stir until melted and combined.

Pour the melted butter mixture into the mixing bowl with your digestive crumbs and stir to combine all of the mixture.

Take four deep ramekins and divide the mixture evenly between them. Press down with the back of a teaspoon until the mixture is firmly packed into the bottom of each dish.

Place the ramekins into the fridge for half an hour.

In a mixer bowl, place the icing sugar, vegan cream cheese, the zest and juice of a small orange, the vanilla extract, corn flour and almond milk. Warm up the coconut oil in a saucepan until liquid and add to the bowl. Starting off slowly with the whisk attachment, whisk the ingredients together until they are fully combined and a thick paste consistency.

Spoon the mixture into your chilled ramekins on top of your biscuit base. Smooth over the top and chill in the fridge for 5-8 hours or overnight.

Once chilled and set, remove the cheesecakes from the fridge and drain a small tin of mandarins.

Lay the mandarins on top of each cheesecake in an overlapping circle with a small mandarin piece in the centre.

Eat straight away or return to the fridge until ready to eat.

Eat and enjoy!

If you enjoyed this recipe, please share it with your friends and comment below. Click here to see more of my recipes.

Big Vegan Love,

VVx