This week Janine welcomes Richard Makin, AKA School Night Vegan, onto the podcast. Richard has been wowing Instagram recently with his inventive plant-based recipes (including a mozzarella recipe so good it went viral) and he’s written a brilliant vegan BBQ feature for the June issue of olive magazine. We find out how easy it is to leave out the meat when grilling this summer and also get some expert tips for embracing a more plant-based lifestyle.
Try Richard Makin’s vegan recipes for yourself here…
Would you believe us if we told you this chocolate cake was vegan? Decent espresso powder is the key to this luxurious vegan chocolate sponge, sandwiched together with indulgent (and butter-free) chocolate buttercream.
Complete your vegan Sunday roast with these golden beauties that make the perfect side to a vegan wellington.
Mole compliments the sweet bitterness of green peppers, blistered over the grill in this taco recipe. They’re easy to make and serve 10 so great for a summer party.
Jackfruit pulls apart just like slow-roasted pork and is wonderful at soaking up this BBQ sauce, which is spicy, smoky and slightly sharp with a deep, dark sweetness. Try these sliders are part of a BBQ feast.
Silken tofu and dark chocolate gives a creamy indulgence to this simple vegan cheesecake, while Oreos (yes, they’re vegan!) make a moreish crunchy base.
The grilled peaches deliver a satisfying sweetness, balanced by the zing of lime-pickled shallots and the smoky nuttiness of toasted pecans in this vibrant vegan salad.
Don’t be daunted by the long ingredient list or the prep time for this vegan burger: it’s actually a super simple process and the results are delicious – this recipe uses added chunky shiitake mushrooms to replicate the texture of mince and to give an umami boost.
Impress with our easy lemon loaf (made without eggs, milk or butter). It’s got a delicate zing and lemony tang from the lemon extract.
Want a comforting vegan dessert that everyone can enjoy? Let warming spices and a rich toffee sauce (made with homemade cashew cream) do the talking with this vegan sticky toffee pudding recipe.
Rustle up this classic vegan carrot cake for a vegan afternoon tea. Using psyllium husks instead of eggs provides a moist sponge every time.
Delicious chunks of marinated tempeh work brilliantly with juicy pineapple in this easy alternative to the traditional BBQ skewer.
This vegan twist on classic BBQ grilled sweetcorn uses a zesty cashew crema for a creamy sauce. Serve as part of a colourful vegan BBQ feast.