Recipes

This is the River Cottage take on a traditional Chilean squash and bean stew. Great if sweetcorn is in season but frozen is fine too. Choose whatever green things you have to hand or in the freezer! It’s perfect recipe for the coming cooler days Ingredients 2 tablespoons rapeseed or olive oil1 medium onion, chopped2 […]

…AKA Big Baked Beans! The more cultured, well travelled older brother to the speedy tea we all know and love. Gigantes Plaki can be enjoyed at room temperature as part a of a mezze or atop some sourdough toast. Ideal use for ripe tomatoes! Whilst seasoning tomatoes with sugar is common it always feels a bit

This is a favourite comfort meals appropriate for cooler and darkerevenings. I’st from one of  Riverford’s Cookbooks – it doesn’t take too long to cook and is super rewarding. Turmeric and ginger are thought to be anti-inflammatory and therefore good for digestion. It’s easy to swap things in or out depending on your store cupboard.

This makes a light and tasty cupcake! If you like a lot of buttercream icing then you may need to make extra… Ingredients (makes 16 cakes) 200 ml oat, soya or other dairy free milk 2 tablespoon instant coffee 1 tablespoon just boiled water 200 g self raising flour (or 200g plain flour plus 1/2 tsp bicarb of soda and 1/2 tsp baking powder)

Celebrate the bountry of fresh spring arrivals with this simple pasta. This recipe from BBC Good Food uses broad beans, peas and asparagus but you could subsitute spinach, flat beans, purple sprouting broccoli… basically any of the lovely fresh spring produce in the shop or your veg box at the moment. Can easily be made

I grew up in Dorset, so I’m no stranger to a good apple cake. This one is delicious, and a bit lighter and softer than the traditional Dorset Apple Cake – probably because the apples are sliced thinly, rather than left in chunks. In fact, this is quite similar in flavour to the famous Dutch

I love this cake. It’s fresh, light and zingy – and very quick to make. It’s one of those classic “wet ingredients -> dry ingredients -> combine and bake” recipes which busts the myth that vegan baking needs to be fiddly and precise, or that you need some kind of “egg replacer”. You’ll end up

This deliciously moreish brownie has become a firm favourite at Beanies HQ. First introduced by Gwilym, it has become the regulation “birthday brownie” of choice! Preheat the oven to 180C fan/gas mark 6 and line a 20cm cake tin with greaseproof paper. In a small bowl, mix the milled chia seeds with 270ml of water

Christmas may be over, but Brussels sprouts are very much still in season. Kicking off our Veganuary recipe sharing is this piquant offering from Meera Sodha, which Gwilym test-drove last week. Ingredients (all available at Beanies!) 350g jasmine rice3 tbsp rapeseed oil1 red onion, chopped4 cloves of garlic, crushed3 bird’s-eye chillies, very finely chopped750g Brussels

Christmas Biscotti (vg) These vegan biscuits are filled with cranberries and almonds, and make great Christmas gifts. This recipe is from Domestic Gothess. Instructions Preheat the oven to 180°C/350°F/gas mark 4. Line a baking sheet with baking parchment. In a large bowl, whisk together the sugar, soy milk, melted coconut oil, zest and vanilla extract