With most of us now in self isolation at the moment, and bread being scarce on the shelves, what better time to experiment with making your own!
Just a few simple ingredients and so many different variations, it’s bound to keep you busy while you’re stuck at home.
- 500g strong bread flour
- 300ml room temperature water
- 2 tbsp olive oil
- 7g sachet or 2 tsp dried active yeast
- 1tsp salt
- 1tsp sugar
- Mix together the flour, yeast, salt and sugar together in a large bowl.
- Slowly incorporate the oil and water into the mixture, stirring gradually to form a sticky dough.
- Once the dough has come together, lightly dust a clean surface with flour and begin to knead the dough for around 15 minutes until it is smooth and elastic. You don’t want to use too much flour as we want to keep the dough slightly sticky. If the dough is sticking to the surface too much, grease it lightly with some olive oil.
- Place your dough ball into a lightly greased bowl, cover with cling film or a tea towel and place into a cool spot to prove for an hour.
- Once the hour is up, punch the air out of your dough and bring it back into a ball.
- Prepare a lightly greased surface for baking, you can either bake as a large round cob on a baking sheet or as a loaf in a loaf pan, the choice is yours.
- Place your ball of dough onto your greased surface, cover and leave again for a further hour in a cool spot.
- Preheat your oven to 220 degrees Celsius (200 fan, gas mark 7). If you’d like a crispier crust as opposed to soft, then you can add a shallow tray of water to the bottom of the oven now, and the steam will help to crisp it up!
- Once the second hour of proving the dough is done, slice an X lightly on top of the loaf and place it straight into the oven for 25-30 minutes until golden brown.
- Remove your loaf from the oven, lightly tap the bottom and if it sounds hollow then it is baked through, if not then give it another 5-10 minutes and keep an eye on it so that it doesn’t burn.
- Wait until cooled to slice. It’s tempting to eat it warm (I won’t lie I often rip off a chunk and slather it in butter straight out of the oven) but slicing is much easier once it’s cooled down and doesn’t crumble everywhere!
I’ve also used this recipe to make rolls and they work in exactly the same way but only take about 15 minutes cooking time in the oven.
If you try this recipe I’d love for you to tag me in your creations on Instagram @littlepieceofvegan 🙂
I was very kindly gifted a tub of Garden Of Life‘s* Raw Organic Vanilla Protein Powder and what better recipe to test it with than pancakes!
- 1 scoop of vegan protein
- 2 scoops of oats (I use the scoop in the protein to measure this)
- 1 large banana
- 150ml plant milk
- Place all ingredients into a blender and blend until smooth. This is your batter.
- Heat a non stick pan on high and use oil if you wish, my pan doesn’t require any so I skip this!
- Pour your batter into small circles in the pan, mine is 28cm wide and I can usually fit about 3 pancakes at a time. The size of your pancakes is completely up to you but I find they have a tendency to break if they’re too big.
- Smother in whatever toppings you fancy and enjoy!
If you’d like to purchase anything from the Garden Of Life UK * website you can use my code JAS25 to get 25% off!
Do let me know if you try this recipe! I’d love to see you post your creations and make sure you tag me @littlepieceofvegan 🙂
*This post contains affiliate links.
These creamy coronation style chickpeas are the perfect quick sandwich filler, with minimal ingredients, and they taste absolutely delicious too!
- 400g tin of chickpeas
- 200g plain dairy free yoghurt (I use Alpro plain unsweetened)
- 1 tbsp medium curry powder
- 1 tbsp mango chutney
- 1 tsp lemon juice
- pinch of salt and pepper
- Drain and rinse the tin of chickpeas.
- In a bowl, combine the yoghurt, curry powder, chutney, lemon juice and salt and pepper and mix well.
- Finally add the drained chickpeas into the yoghurt mixture and mix to combine everything.
You can also add a handful of sultanas to this recipe to give it that true ‘coronation chicken’ taste, but I’m not much of a fan so I leave them out!
Layer onto fresh bread with salad leaves and enjoy! This recipe also tastes great in a wrap or over a big hearty salad.
If you try this recipe make sure you tag me on instagram, I love to see all of your creations!
Happy pancake day! While I do love big fluffy American style pancakes drizzled with maple syrup, you just can’t beat a delicious crepe doused in sugar and lemon juice!
- 130g plain flour
- 250ml plant milk (I usually go for soy)
- 2 tbsp caster sugar
- Whisk together the ingredients in a jug that is easy to pour from while you heat up a frying pan.
- I use non-stick pans so I don’t need any oil but you can use any oil you like to stop your pancakes from sticking, a plant based butter alternative also works too.
- Once your pan is hot, pour in enough of the batter to cover about half of it and swirl the pan around to help the mixture spread out to your desired thickness.
- Top with whatever you fancy! I obviously love lemon and sugar, but they also taste delicious with strawberries and whipped coconut cream, or biscoff spread and crumbled cookies.
If you try this recipe make sure to tag me on instagram, I love to see all of your creations!
Sweet, sticky and smoky. Jackfruit is a game changer when it comes to a natural ‘meat replacement’ for vegan meals. Slow cooked and shredded up it resembles pulled pork, deep fried in nugget from can taste like chicken. There are so many possibilities, but this is definitely my favourite way to cook with it.
- 400g tin jackfruit in water
- 150ml barbecue sauce
- 100ml vegetable stock
- 1 tbsp paprika
- pinch of salt and pepper
- Preheat your oven to 180c (200c fan gas mark 4).
- Drain and rinse the jackfruit, and add to a large frying pan on high heat.
- Fry off for 5 minutes to sear the sides of the chunks, and then add the paprika, salt and pepper.
- Reduce heat to medium and pour in the vegetable stock. Leave this to simmer for 10-15 minutes, or until the jackfruit has visibly softened and all the liquid has evaporated.
- Transfer the mixture into an oven proof dish and place into the oven for 20 minutes.
- Remove the jackfruit from the oven and mix through 100ml of the barbecue sauce (save the rest for later), before returning to the oven for a further 20 minutes.
- Take the jackfruit out of the oven and leave to cool for 10 minutes.
- Once the jackfruit has cooled slightly, use 2 forks to shred it up. Once you have your desired consistency you can pour over the remaining barbecue sauce and give it all one final mix.
The texture of shredded, slow cooked jackfruit is deliciously sweet and tender yet crispy, and works in a variety of different dishes.
Barbecue jackfruit stuffed sweet potatoes with red cabbage slaw and tahini.
Barbecue jackfruit sandwich with avocado and red cabbage.
Barbecue jackfruit burrito with brown rice, spinach, guacamole and red onion.
Have you tried cooking with jackfruit? What do you think of the texture?
If you try my recipe I’d love to know what you think. You can always tag me on instagram if you do!