Recipe Sunday – Vegan School Dinner Sponge (Traybake)

Hello beautiful cats! How are you? I hope you are enjoying your weekend! For me, this is a very relaxing one as the past week has been so busy – but Sundays are also for a walk and I found a lovely new spot not too far from my home: I wasn’t aware of it as I usually go the other direction and a colleague told me about it. Loved this little Sunday adventure! And what better sweetie I could find at home if not this Vegan School Dinner Sponge by TraditionalPlantBasedCooking?! If you don’t know this website, please go and give it a look because they have veganised almost every food you grew up with not only from the British Isles but North America, Oceania and more.

So without further ado, here is the recipe!

Vegan School Dinner Sponge by TraditionalPlantBasedCooking


  • 225 grams self-raising flour sieved, or plain/all purpose flour with an extra ½ teaspoon of baking powder
  • 2 teaspoons baking powder sieved
  • 175 grams caster sugar or granulated
  • 6 tablespoons vegetable oil such as rapeseed/sunflower (this is not a strong tasting oil)
  • 1 teaspoon vanilla essence
  • 225 ml water

Jam and coconut topping:

  • 8 tablespoons fruit jam (jelly) Give the jam a good mix with a spoon so it’s easier to spread.
  • 4 tablespoons desiccated coconut


Prepare the sponge:

  1. Preheat oven to 160 Fan/ 180 Celsius/ 350 Fahrenheit/ gas 4.
  2. Grease the baking dish and line with greaseproof paper if necessary.
  3. Add dry ingredients to a mixing bowl and mix.
  4. Add wet ingredients and mix to a smooth batter.
  5. Scoop the cake batter into the baking dish. A spatula is amazing as it helps scrape all the batter off the bowl.
  6. Place baking dish on the middle shelf of the oven.
  7. Bake for 25-30 minutes depending on your oven. Fan ovens are often faster to bake. Check the traybake after 25 minutes. Cake is ready when risen, lightly golden and a skewer inserted comes out clean.
  8. Leave the cake for about 20 minutes and then carefully remove from the tin to cool on a wire rack. Or simply leave in the tin to cool. It will be fine. Carefully peel away the baking paper.
  9. Once cool finish the sponge by adding the decoration.

Jam and coconut topping:

  1. Whip your jam with a spoon to loosen it up and make it easier to spread. Spread over your cake.
  2. Sprinkle coconut over the jam to cover.
  3. Slice into 12 pieces.

I enjoyed a piece of this sponge with some hot tea after the walk!



Recipe Sunday – Vegan Goulash with Mushrooms and Smoked Tofu (and an alternative!)

Happy Sunday, cuties! Are you surviving the “Artic Blast”? The weather forecast for our area was saying that there would have been a lot of snow, but in the end, we had only a sprinkle and not much else! However, it has been below zero for a few days so this called for some warm and comforting food and I was in the mood for a goulash: I still remember when my granddad was making this dish, all the care he was putting into it and how delicious and comforting it was. Obviously, it wasn’t vegan, but I was looking to recreate that feeling again and I managed to find the perfect recipe! ForkfulOfPLants’ recipe for a Vegan Goulash with Mushroom and Smoked Tofu is just what you want.

ForkfulOfPLants’ recipe for a Vegan Goulash with Mushroom and Smoked Tofu


  • 1 tbsp olive oil
  • 2 brown onions chopped into 1 inch pieces
  • 1 red bell pepper chopped into 1 inch pieces
  • 500 g mushrooms sliced
  • 2 tbsp sweet smoked paprika
  • 1 tbsp sweet paprika
  • 2 tsp garlic powder
  • 200 g carrots chopped into ½ inch pieces
  • 300 g potatoes chopped into 1 inch pieces
  • 1 block smoked tofu (approx 225g) cut into 1 inch cubes
  • 2 tbsp flour
  • 400 g chopped tomatoes
  • 1 tbsp tomato puree
  • 500 ml vegetable stock
  • 3 springs fresh thyme
  • salt and pepper to taste


  1. Heat the oil in a large pan. Add the chopped onions and pepper, and sauté over a medium-low heat for 5 minutes until they start to soften.
  2. Add the mushrooms, and cook for 5 minutes more, or until they start to release liquid. Then, add the smoked and sweet paprika, and the garlic powder.
  3. Stir the spices through, then add the carrots, potatoes and tofu. Sprinkle over the flour, and mix well again.
  4. Finally, add the chopped tomatoes, tomato puree, vegetable stock and fresh thyme. Stir to combine, then bring the goulash to a steady simmer.
  5. Cover and cook for 40 minutes. After 40 minutes has passed, remove the lid, stir, and allow to cook for a further 20 minutes uncovered, or until the potatoes are soft and the vegetable goulash has thickened.
  6. Season with salt and pepper to taste.


You can swap the smoked tofu for the same quantity of soy chunks – rehydrate them in warm water, drain them and add to the recipe instead of the tofu.

I hope you’ll enjoy this recipe!



Recipe Sunday – Buttery Leeks and Cabbage Recipe

Hello beautiful kittens! How are you? These days everybody is talking a lot about how spring is approaching and they are all so happy, I don’t have the heart to tell them that spring doesn’t agree with me! But yeah, the past days have been decisively milder, although I wouldn’t scream “spring!” just yet as a couple of years ago we got snow in May and two years before that it was “The Beast from the East” in March.

Anyway, today’s recipe is so easy and so tasty and you can use it as a side but also for a risotto! So here is the Buttery Leeks and Cabbage recipe by VeganPunks.

Buttery Leeks and Cabbage recipe by Vegan


  • 350 g cabbage savoy or white – sliced
  • 1 leek – washed and sliced
  • 3 tbsp vegan butter or margarine
  • Salt & Pepper
  • (to make a risotto, 1 cup of arborio rice plus 1 1/2 cup of vegan broth)


  1. Melt the vegan butter over a medium-high heat in a large frying or sautéing pan
  2. Put the leeks in once the butter has melted and stir well. The leeks should get a nice coating of vegan butter
  3. Cook for five minutes until they softened slightly
  4. Next pop the cabbage in. Keep stirring until it wilts down. Due to the volume, this will take about 15 minutes!
  5. Season generously with salt and pepper.

For Risotto

6. Add the rice, add broth and let it cook until al dente.




Recipe Sunday – Flourless Chocolate Fudge Cookies

Hello beauties! Just a very short post today. We’re having an unusual mild weather at the moment, but it doesn’t mean that we can’t make some delicious comforting food. So here’s the recipe for Flourless Chocolate Fudge Cookies by Elavegan: you won’t believe how delectable they are…and without flour!

Flourless Chocolate Fudge Cookies by Elavegan


  • 1 1/2 tbsp ground chia seeds + 1/4 cup (60 g) water
  • 1 scant cup (100 g) ground sunflower seeds or almond flour
  • 3/8 cups (75 g) date sugar or organic cane sugar
  • 5 tbsp (30 g) cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp espresso powder (optional, but recommended)
  • 3 1/2 tbsp (50 g) nut/seed butter of choice
  • 1 1/2 tbsp (18 g)coconut oil melted
  • 1 tsp vanilla extract
  • 1/3 cup (60 g) dairy-free chocolate chips or chocolate chunks (or both)


  1. 1 To a small bowl add ground chia seeds (or ground flax seeds) and 1/4 cup water. Stir to combine and set aside. Also, preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
  2. To a medium-sized bowl (or food processor) add ground sunflower seeds (or almond flour), cane sugar (or granulated sugar of choice), cocoa powder, baking powder, salt, and espresso powder. Mix until there are no lumps.
  3. Add nut/seed butter of choice, coconut oil, vanilla extract, and the chia seed mixture. Stir (or blend, if using a food processor) until combined.
  4. Finally, add the dairy-free chocolate chips (or chopped chocolate) and mix with your hands until you have a smooth dough.
  5. Divide the dough into 8 pieces (each weighing about 50 grams / or make 10 smaller ones) and roll each piece with your hands into a ball. You can also use an ice cream scoop.
  6. Place the cookie dough balls on the prepared parchment paper and flatten them with your hand. Bake in the oven for 14-16 minutes. They will be still soft when you take them out but firm up once cooled. Enjoy!

You won’t regret making them and probably eating them as soon as they get out of the oven!



Recipe Sunday – Vegan Vegetable Wellington

Hi kittens! How are you? It’s been a very cold week: snow and ice have covered where I live and I was really a Winter Wonderland! Just perfect for the pre-Christmas period. And it’s a great time to have some comfort food like this Vegan Vegetable Wellington by ConnoseurusVeg.

Vegan Vegetable Wellington by ConnoseurusVeg


  • ½ cup uncooked brown rice
  • 1 cup vegetable broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon rubbed sage
  • 2 tablespoons olive oil, divided
  • 3 cups diced (½-inch) butternut squash (Note 1)
  • 8 ounces diced ½-inch) cremini mushrooms (about 3 cups of mushrooms)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • ¼ cup whiskey (Note 2)
  • 1 cup chopped pecans
  • Salt & pepper, to taste
  • ¼ cup all-purpose flour
  • 1 sheet (about 9 ounces) frozen puff pastry, thawed (Note 3)
  • 1 tablespoon vegan butter, melted


  1. Place the rice, broth, thyme, sage and rosemary into a small saucepan and set it over high heat.
  2. Bring the liquid to a boil, lower the heat and cover. Allow the rice to simmer for about 40 minutes, until the liquid is fully absorbed.
  3. Remove the pot from heat and allow it to sit with the lid on for at least 5 minutes before uncovering.
  4. While the rice cooks, preheat the oven to 400°.
  5. Toss the squash with 1 teaspoon of olive oil and and toss the mushrooms with 2 teaspoons of oil. Arrange them separately on the baking sheets.
  6. Place the baking sheets into the oven and bake until the squash and mushrooms are tender, about 20 minutes.
  7. Remove the baking sheets from the oven but leave the oven on.
  8. Coat the bottom of a large skillet with the remaining tablespoon of olive oil and place it over medium heat.
  9. When the oil is hot, add the onion. Sweat the onion until soft and translucent, about 5 minutes.
  10. Add the garlic and sauté another minute, until very fragrant.
  11. Lower the heat and carefully add the whiskey (Note 4). Raise the heat back to medium, bring the whiskey to a simmer it simmer for about 2 minutes, until most of the liquid has cooked off.
  12. Add 1 cup of the cooked rice (Note 5), squash, mushrooms and pecans to the skillet. Stir a few times to mix everything up.
  13. Taste-test the mixture at this point (careful, as it will be hot) and season it with salt and pepper to taste.
  14. Sprinkle the flour over the mixture and stir to incorporate. Remove the skillet from the heat.
  15. Line a baking sheet with parchment paper.
  16. Place the puff pastry on a lightly floured surface and roll it to about a 12-inch square. Transfer it to the baking sheet.
  17. Pile the filling on the puff pastry, forming a long rectangle extending down the center of the puff pastry sheet. Shape the filling with your hands and pack it in. It should seem like a lot, but you can remove some if it’s way too much.
  18. Option 1: Braid the dough. Use a knife to cut approximately 1-inch strips down either side of the rectangle, stopping about a half in from the strip of filling. Starting at the bottom, fold the strips inward at a slight diagonal, over the filling, pinching opposite strips together.
  19. Option 2: Simply fold the top and bottom ends of the puff pastry over the filling, then wrap the sides overtop to form a log shape, pinching tightly at the seams to form a seal. Poke a few holes in the dough to allow steam to escape.
  20. Brush the pastry with the melted butter.
  21. Bake the log until golden and puffy, 30-35 minutes.
  22. Allow the vegetable Wellington to cool just for a couple minutes, then slice and serve.

I hope you’ll enjoy it!



Vegan Christmas Menu Ideas

We’re so close to Christmas! Do you have everything ready for this holiday? If yes, I’m absolutely happy for you and kudos for your organisational skills. Here, we’re not 100% ready but. I know what I would like for my Christmas dinner! So, I’m sharing with you the recipes


My Vegan and Gluten-Free Bruschetta is always a hoot! It’s flavourful and you’ll find it very easy to make.

Plate of bruschettas.

Other appetisers can be the Air Fryer Vegan Spring Rolls by KiipFit and the Vegan Puff Pastries with Spinach and Ricotta by Tasty, Thrift, Timely (on BestOfVegan).


There are many Christmassy soups that are going to make for a very festive dinner! The Vegan Carrot Soup by LovingItVegan is one of these, as well as the Vegan Cream of Mushroom Soup by TheStingyVegan.

Main Course

To me, lasagna is THE Christmas main course par excellence: there is just something about the whole mix of ingredients in the lasagna that screams “festivities”. And just to give a twist to the traditional recipe, the Vegan Lasagna Rolls with Tofu Ricotta by Shane&Simple is the perfect main course recipe for your Christmas dinner. Another delicious recipe for the occasion is the Wild Garlic and Asparagus Risotto by LovelyJubley.

Wild Garlic and Asparagus Risotto by LovelyJubley

Childhood memories of roasted dishes and savoury tarts won’t be disappointed with the Vegan Roast Beef by TheHiddenVeggies and the Vegan Asparagus Potato Tart by HolyCow.


Two side dishes by the LazyCatKitchen are the Maple Roasted Carrots with Cranberries and the Roasted Green Beans with Almond Bacon.


To finish, I propose to you a cake, Cookies and a traditional Christmas pudding. TheVegSpace has the recipe for a scrumptious Vegan Christmas Cake, while the Hazelnut Cookies by Elavegan will be perfect for those who want something sweet but don’t have space in the belly for the cake.
But we can’t end the dessert section of a Christmas dinner without a Traditional Vegan Christmas Pudding by the VeganFamilyHouse.


I hope you’ll have a great time during these holidays and you’ll manage to also get some rest. And I hope you’ll enjoy some of these delicious dishes! If you make any of these, let me know what you think 🙂



Recipe Sunday – Vegan Pumpkin Curry

Hi everybody! How is everything with you? Here we’re really getting into Autumn: yellow, orange and red leaves falling on the floor, the specific autumnal smell in the air… oh, so beautiful! And this really calls for comforting recipes (also, considering all the matter of rising living costs, we really need some good food to lift our spirits!). Pumpkin/squash recipes are usually perfect for this weather, but I’ve never been too keen on them: probably because my family had only made roasted pumpkin, which I don’t think is the best way to eat a pumpkin. However, I have been slowly warming up to this vegetable and last year I’ve been using it to make sweet dishes. And this year, I’ve seen the video by Calum Harris of the vegan PlantBoiis making a Pumpkin Curry where his premise was that he “usually would say ‘no’ to a pumpkin curry, that would be the last of [his] options” except for this recipe, so I decided to try it. And let me tell you, as someone who isn’t a fan of pumpkins: I. LOVE. IT. Dead easy, quick, flavourful and delicious.

So, here is the recipe!

Pumpkin Curry by Calum Harris


  • 1 pumpkin (1.5kg) or a butternut squash
  • 4 tsp garam masala (3 for the pumpkin, 1 for the onions)
  • 2 tsp turmeric
  • 1 garlic bulb
  • Loads of salt and pepper
  • Drizzle of light olive oil
  • 1 large white onion
  • 4cm ginger (with the skin is fine)
  • 1 red chilli (de-seeded if you don’t like spice)
  • 1 heaped tablespoon mango chutney
  • 1 tin (400g) chickpeas
  • 1 tin (400g) coconut milk
  • 500ml veggie stock
  • Seeds need big pinch of salt, a drizzle of light olive oil and 1 tsp cumin
  • 1-2 poppadoms
  • Top with pomegranate seeds, pinch of fresh coriander and the crunchy topping


  1. Cut and seed the pumpkin and put in the oven for 40 minutes (recipe doesn’t say, but I guessed 200° C) with the garlic bulb, seasoning with garam masala, turmeric, salt, pepper and olive oil;
  2. Clean and soak the pumpkin seeds;
  3. Chop the onion and put it in blender with ginger and chilli (if you use it);
  4. Transfer the blended ingredients to a pan, stir fry until caramelised then add the mango chutney, veggie stock, chickpeas and coconut milk. Add the roasted pumpkin and let it simmer for 40 minutes.
  5. In the meantime, roast the seeds with some olive oil, salt and cumin for 20 minutes,then take them out of the oven and grind them with the poppadoms. Use it to top the curry with also pomegranate seeds and coriander.

You’ll thank me later!



Recipe Sunday – Comforting Wholesome Pear Muffins

Hello cuties! How is everything with yous? I hope you’re having a brilliant weekend, spending it doing what makes you feel good. If you’re not, and you have to deal with unpleasant things, I really hope you’ll get over this soon. In any way, I feel that the recipe I’m sharing with you today will bring a smile to your face.

Pear muffins are something I wouldn’t have thought I would have loved this much because I’ve never been a fan of pears. But at some point, I found myself with so many pears and wasn’t sure about what I could do with them: a browse online for “quick vegan pear recipes” and there it was, Comforting Wholesome Pear Muffins by SeitanIsMyMotor! Tried it, absolutely loved it and you will too!

Comforting Wholesome Pear Muffins by SeitanIsMyMotor


  • 140 g (purple) whole wheat flour (1 cup + 2 Tbsp)
  • 50 g sugar (¼ cup)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 120 ml soy milk (½ cup)
  • 70 g apple sauce (3 tbsp)
  • 30 ml neutral oil (2 Tbsp)
  • 2 tbsp lemon juice
  • zest from one lemon
  • ½ tsp cinnamon
  • 6 mini pears or six pear quarters (or ½ cup diced pear)


  • Preheat oven to 200°C and grease 6 muffin tins with oil.
  • In a bowl, combine flour, sugar, baking powder, and baking soda and mix well.
  • Stir in remaining ingredients except for pears.
  • Pour the batter into the muffin tins and press pears into the batter. Or, if you are using diced pears, mix them into the batter before pouring the muffins into the tins.
  • Bake for 20 minutes until golden brown.
  • Let cool for 10 minutes before removing from pan.
  • Serve immediately or when cooled completely.

Easy, quick, and extra flavourful!

Let me know if you make it!



Recipe Sunday – Vegan Cabbage Soup

Happy Sunday, beauties! The past three weeks have been busy, had to work two Saturdays in a row and also helped cover for other members of staff during the week, and I’ve been getting at the end of the week just drained, no matter all the “keeping hydrated + exercising + sleeping 7 hours per night + eating healthy”. But Saturday night means also cabbage soup! Comforting and warm, full of healthy veggies, it’s the perfect dish for the end of a long week.

This is my favourite Vegan Cabbage Soup by LovingItVegan. The recipe calls for Cayenne pepper: I don’t really use it, but obviously, if that’s your taste go for it! Same goes for the broth/stock: the end result is already flavourful so you can skip this (perfect if you have to keep an eye on your salt intake too!). Also, I like to switch the beans I put in the soup: any white beans are great, but also Borlotti and Red Kidney work well in this recipe.

Vegan Cabbage Soup by LovingItVegan


  • 1 Tbsp Olive Oil
  • 1 Medium Onion White, Yellow or Brown, Chopped
  • 3 Cloves Garlic Crushed
  • 2 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Smoked Paprika
  • 1 tsp Cayenne Pepper
  • 2 Large Carrots Chopped
  • 2 Large Stalks Celery Chopped
  • 6 cups White Cabbage (540g) Chopped
  • 15 ounce Can Cannellini Beans White Beans, Drained
  • 28 ounces Canned Chopped Tomato (800g)
  • 4 cups Vegetable Stock (960ml) or Broth
  • Salt and Pepper To Taste


  • Add chopped onion and olive oil to a pot and sauté until the onions are softened. 
  • Add crushed garlic, dried oregano, dried thyme, smoked paprika and cayenne pepper and sauté with the onions for a minute or so until toasted. 
  • Add chopped carrots, celery, cabbage and white beans and toss together with the onions and spices. 
  • Add chopped tomato and vegetable stock and mix in. Bring to a simmer. 
  • Reduce the heat, cover the pot and leave to simmer until the veggies are soft and cooked. 
  • Add salt and pepper to taste. Serve with fresh parsley sprinkled on top and fresh bread on the side for dipping. 

Easy, peasy and super tasty!

I hope it will fill your night with warmth and cosiness.



Recipe Sunday – Mayim Bialik’s Sufganiyot

Happy Sunday, dearest! We’re getting into Autumn, my second favourite season, with the leaves turning from green to yellow and orange and all the different tones of these colours, the air becoming less and less hot perfect for snuggling under a blanket on the sofa with a warm mega-mug of tea. Yes, I love Autumn. And with this season we can finally bake and make all that food that heats up your kitchen. So I feel that today is a good time to share this recipe for vegan sufganiyot that I found ages ago, tried and loved it. It’s unclear why I haven’t shared this with you earlier!

Mayim Bialik’s recipe for Vegan Sufganiyot

I found the recipe by chance, don’t even remember how the search went, but I’m glad I found Mayim Bialik’s recipe for Vegan Sufganiyot because it’s easy to make and oh my goodness! So. Delicious. I didn’t know about sufganiyot (and various other spellings): they are basically Jewish doughnuts made usually for Hannukah. And for those of you who don’t know her, Mayim Bialik used to play Amy in The Big Bang Theory and she also acts and is the executive producer of the sitcom Call Me Kat. On top of this, she has a PhD in neuroscience! And she’s vegan. Really difficult not to like her!

So, here is this delicious recipe!


  • 0.25-oz. envelope active dry yeast
  • 1/2 cup sugar
  • 1 cup plus 2 Tbsp. warm (about 110°F) soy, rice, or almond milk
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 1/4 tsp. coarse salt
  • Egg replacer equivalent of 2 eggs
  • 3 tbsp. unsalted vegan margarine, melted and cooled
  • Nonstick cooking spray
  • 6 cups vegetable oil, for frying
  • Icing sugar, for sprinkling
  • About 2 cups raspberry jam (optional)


1. Combine the yeast, sugar, and 1 cup of the warm nondairy milk in a small bowl and let stand until foamy, about 8 minutes.

2. Whisk together the flour and salt in a bowl. Add the yeast mixture, egg replacer, and margarine, and beat until the dough is soft but not sticky, about 3 minutes.

3. On a lightly floured surface, knead the dough until smooth and elastic, 3 to 4 minutes. Transfer the dough to a medium bowl coated with nonstick cooking spray, and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in size, about 1 1/2 hours.

4. Punch down the dough. On a lightly floured surface, knead the dough a few times, and roll out to 1/4-inch thick. Cover with a clean dish towel, and let rest for 5 minutes.

5. Using a 2-inch-diameter cookie cutter, cut out rounds and transfer to a lightly floured baking sheet. Re-roll the scraps, and cut out the remaining dough. Cover the rounds with a clean dish towel and let rise in a warm, draft-free place for 20 minutes.

6. Meanwhile, heat the oil in a large, heavy-bottomed pot until it reaches 375°F.

7. Place a wire rack on top of parchment paper or on a baking sheet, and line with paper towels or brown paper bags. Working in batches of four or five, add the doughnuts to the hot oil and fry, turning once, until golden and puffed, about 1 minute per side. Using a slotted spoon, place the doughnuts on the paper towels to cool.

8. Sprinkle with icing sugar. You can also make some jam-filled doughnuts, by spooning jam into a pastry bag fitted with a plain 3/8-inch tip. Pierce a hole in the side of a doughnut with the tip, and squeeze in jam to fill (the filled doughnut will feel heavy). Note: Be sure to drain well before serving and enjoy!

You will love them, trust me!