Monthly Archives: September 2012

Braised Red Cabbage with Apple

We do love a good vegan roast dinner and as we can’t have meat we often look at ways of making a roast dinner even better. Before we only used to make this at Christmas but now its a lovely thing to make more often as it really adds to making a yummy vegan roast dinner. Of course this can be eaten with other meals, not just a roast dinner.

We made this recently so we thought we would share it with you, its a recipe we’ve had for years and needed very little adaption to make it vegan e.g instead of using butter we use a vegan alternative.

Braised Red Cabbage with Apple

Serves 8 (depending on the amount you want really) | Prep 15 minutes | Cook 1 hour 10 minutes approx.


  • 1 small red cabbage, finely sliced
  • 25g Vitalite (Vegan Margarine)
  • 1 large onion, finely sliced
  • 1/2 tsp ground allspice
  • 1/4 tsp freshly grated nutmeg
  • 1 Bramley apple, peeled, cored and grated
  • 4 tbsp red wine vinegar
  • 2 tbsp light muscovado sugar
  • 2 tbsp redcurrent jelly (we couldn’t source this so we used cranberry jelly instead)


1.) Finely slice the cabbage, discarding the core and any tough pieces. Melt the vitalite in a pan with a tight-fitting lid over a medium heat. Cook the onion uncovered for 5 minutes until soft but not browned.

2.) Stir in the spices then add the cabbage, apple, red wine vinegar and sugar plus 100ml cold water. Stir until thoroughly mixed and the sugar has dissolved. Season generously.

3.) Bring to the boil, then cover tightly and simmer for about 1 hour, stirring occasionally, until the cabbage is very tender and the liquid has evaporated. Stir in the redcurrant jelly (or cranberry jelly in our case), allow to melt, then serve.


If you make this ahead, reheat it in the pan. Stir in 2-3 tablespoons of cold water, cover and cook gently over a medium heat for 5-10 minutes, stirring occasionally until piping hot.

Copyright © Waitrose 2003. Adapted slightly by us 2012.

Vegan Cheese

Since becoming vegan we have found it very difficult to find good vegan alternative cheeses. We tried a few but never liked them, they often tasted really bad and had a very strong back taste. We were almost at the point of giving up hope, thinking we’d never find a good vegan cheese….

Well we did and its been fantastic. Its enabled us to improve recipes, give us more choices on what to eat and its now a regular item in our fridge that we couldn’t be without. So what is this great vegan cheese you ask? Its Redwood Foods Cheezly!

Redwood foods Cheezly is great, its got a mild taste and no horrible taste/back taste. So far we have tried their Mozzaralla style, Cheddar style and Mature Cheddar style. We keep all three cheeses regularly stocked in our fridge and they are great for many recipes.

So far we have used the cheeses for some great homemade pizza’s, some cheese, onion and tomato toasties and even bake beans with cheese on jacket potatoes. We have even used it in the odd recipes asking for cheese, it allowed us to recently adapt one of our meals we used to love when we were not vegans. Its called Cheezly Bean Burgers, you must try it as they are great!

We are delighted with our find and we have since found out Redwoods do some more cheese options which we will look forward to trying. We’ll let you know how it goes.

If you haven’t tried vegan cheese yet we suggest you give Redwood Foods Cheezly a try, I don’t think you’ll be disappointed.

Nearly forgot we also found a fairly good soft cheese which we have used a few times. Its called Tofutti Creamy Smooth, Original. We have enjoyed several things with it including Tofutti Creamy Smooth original soft cheese and Cucumber sandwiches.

So don’t give up hope, there is a good vegan cheese out there thanks to Redwood!

Cheezly Bean Burgers

We had this for dinner recently and absolutely loved it. This was originally a meal we had when we were not vegans and with very little adaptations we have made it vegan friendly. It turned out very well, tasted just as good and was one of the best meals we have enjoyed in a long time.

Try it and we are pretty sure you’ll love it. Its fairly simple to make, cook and eat and its a fairly light meal. I’d describe it as filling but light. Perfect for during the summer but also great for all year round. Highly recommended.

Cheezly Bean Burgers

Serves 2 | Prep 15 minutes plus chilling time | Cook 25 minutes


  • 400g can Butter Beans, drained and rinsed.
  • 3 tbsp Olive Oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed and chopped
  • 75g Cheezly Mozzarella Style, grated
  • 1 tbsp Plain Flour
  • small amount of Soya cream
  • 50g Fresh white breadcrumbs
  • 12 Vine Cherry Tomatoes
  • Bag of Rocket (typically 90-100g)
  • Chutney or Salsa to serve

Makes 4 burgers, 2 per person and served with roasted vine cherry tomatoes, rocket and chutney.


1.) Heat the oven to 190°c/170°c fan. Put the butter beans onto a chopping board and chop as finely as you can. Add to a bowl and set aside, it should look like a rough puree.

2.) Heat 1 tbsp of oil in a small frying pan and add the onions and garlic. Cook over a gentle heat until they are soft.

3.) Stir the onion mixture into the butter beans, along with the cheezly and season. Shape the mixture into 4 burger shapes, you may need to add a little soya cream to hold the mixture together. Cover and chill for 10 minutes.

4.) Put the cherry tomatoes in a small roasting tin and season with salt and pepper. Roast for 10-15 minutes, until tender. Do the next step whilst these are cooking.

5.) Tip the flour, some soya cream and bread crumbs onto three separate plates or bowls. Roll each burger into the flour, shaking off any excess. Carefully roll into the soya cream and then the bread crumbs which is the final coat.

6.) Shallow fry the burgers in a frying pan for 8-10 minutes, turning occasionally until golden brown and cooked. Be gentle with them as they can break up if your not careful or if you move/flip them too much. Once cooked serve 2 burgers per person and add 6 roasted cherry tomatoes and a handful of rocket each. Not forgetting to add a spoonful or two of chutney or salsa.

Freezing Instructions

These are great for freezing too. Follow all steps but when it comes to cooking, only cook the burgers for a minute or two. Allow to cool and then freeze.

Defrost thoroughly before use. When your ready to eat then just follow the cooking steps and of course don’t forget to do the cherry tomatoes!

Patriotic Pasta

This is a lovely light lunch or dinner and its best when the ingredients are the freshest. Its a meal we used to love before we became vegan but as it was very easy to adapt we have been able to enjoy it since. All we had to do is leave out the Pecorino Cheese which was only used for garnish. We have found its very enjoyable without and if you do want to add something we tend to add Parmazano.

Patriotic Pasta

Serves 2 | Prep 5 minutes | Cook 25 minutes


  • 150g Dried Farfalle (bow pasta), although other pasta shapes will do.
  • 460gVine Cherry Tomatoes
  • 90g Rocket
  • 4 tbsp Olive Oil
  • Salt and Pepper


1.) Bring a large saucepan of lightly salted water to the boil. Add the farfalle and 1 tbsp of the oil and cook until tender, but still firm to the bite. Drain the farfalle thoroughly and return to the pan.

2.) Cut the cherry tomatoes in half and trim the rocket.

3.) Heat the remaining oil in a large saucepan. Add the tomatoes and cook for 1 minute. Add the farfalle and the rocket and stir gently to mix. Heat through and season to taste with salt and pepper.

4.) Dish up and add a sprinkle of Parmazano if you like. We prefer it without, personal choice.