Easy Cheesy Vegetarian https://www.easycheesyvegetarian.com Simple vegetarian recipes Wed, 15 Jan 2020 10:39:00 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.4 Slow cooker caramelised onions https://www.easycheesyvegetarian.com/slow-cooker-caramelised-onions/ https://www.easycheesyvegetarian.com/slow-cooker-caramelised-onions/#comments Wed, 15 Jan 2020 10:39:00 +0000 http://www.amuse-your-bouche.com/2012/04/19/slow-cooker-caramelised-onions/ Sweet, melt-in-your-mouth slow cooker caramelised onions that cook low and slow until perfectly caramelised, with no effort from you!

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Sweet, melt-in-your-mouth slow cooker caramelised onions that cook low and slow until perfectly caramelised, with no effort from you!

A plateful of caramelised onions on a white plate with a green napkin.

There are several cooking methods that never fail to improve a vegetable: roasting, frying in butter, and caramelising! Onions especially. How could a sweet, soft, caramelised onion be anything less than incredible?

Here’s a super easy method for making caramelised onions in the slow cooker – barely any effort required, for an absolutely amazing result!

(and before anyone corrects my spelling… that’s how we spell ‘caramelized’ in the UK!)

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Vegan pulled pork sandwiches https://www.easycheesyvegetarian.com/vegan-pulled-pork-sandwiches/ https://www.easycheesyvegetarian.com/vegan-pulled-pork-sandwiches/#comments Sat, 11 Jan 2020 10:02:31 +0000 https://www.easycheesyvegetarian.com/?p=14471 These vegan pulled pork sandwiches are stuffed with pulled jackfruit in a rich homemade BBQ sauce, and topped with quick pickled onions - so much flavour!

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These vegan pulled pork sandwiches are stuffed with pulled jackfruit in a rich homemade BBQ sauce, and topped with quick pickled onions – so much flavour!

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Have you ever tried vegan pulled pork? Obviously, there’s no actual pork involved (I’ve not lost my mind) – it’s actually pulled jackfruit! Coated in an amazing homemade BBQ sauce, the jackfruit makes an amazing pulled pork-inspired sandwich that both vegans and omnivores (and everyone in between!) can enjoy.

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Vegetarianism for beginners: 11 tips for new vegetarians https://www.easycheesyvegetarian.com/11-tips-for-new-vegetarians/ https://www.easycheesyvegetarian.com/11-tips-for-new-vegetarians/#comments Thu, 09 Jan 2020 13:30:04 +0000 http://www.amuse-your-bouche.com/?p=5803 If you've decided to give vegetarianism a try, check out my 11 top tips for new vegetarians, and help make the transition to meatfree eating as seamless as possible!

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If you’ve decided to give vegetarianism a try, check out my 11 top tips for new vegetarians, and help make the transition to meatfree eating as seamless as possible!

January is always a good time for a fresh start – a time to refocus and think about your life goals. For a lot of people, that might mean finally giving up meat and becoming a vegetarian. Sometimes it can seem like a bit of a big step, and not everyone finds it easy – if you’re used to eating ‘meat and two veg’ type meals, it does involve a bit of a mental shift.

So if that’s you, hopefully these tips for new vegetarians will help you out! Welcome to the green side!

To compile this guide to vegetarianism for beginners, I took to my private Facebook group (Easy Vegetarian Dinners – come and join!) to ask for top tips from some of our more experienced vegetarians. Here’s what we came up with!

1. Don’t feel pressured to label yourself

There are so many different dietary labels out there – vegan, plant-based, pescatarian, omnivore, vegetarian (not to mention lacto / ovo / lacto-ovo vegetarian!)… but you really don’t need to label yourself if you’d prefer not to. I’m certainly not going to police your diet, and nobody else should either.

Just because vegetarians generally continue eat both dairy and eggs, you’re more than welcome to give up one or other of those too, if you want to. You can eat a mostly plant-based diet, but still eat honey if you like. If you want to eat 99% vegetarian, with the occasional piece of fish, nobody has the right to tell you not to.

As long as you’re comfortable with what you’re eating, that’s all that matters.

(and if you’re not comfortable with what you’re eating, there’s no better time to make a change than right now!)

2. Make changes at your own pace

The ‘all or nothing’ attitude can sometimes actually get in the way of making any progress at all – even if you’re not ready to start eating 100% vegetarian all in one go, that doesn’t mean you can’t start taking small steps towards reducing your meat consumption.

There are all sorts of different ways you can start to make changes:

  • implement Meatless Monday, where you start with just one vegetarian day each week
  • give up one meat at a time – perhaps start by just avoiding red meat, but still eating chicken and fish, then moving onto the next meat when you’re ready
  • eat vegetarian Monday to Friday, but still have meat at the weekends
  • make sure you eat vegetarian breakfasts and lunches, but still have a piece of meat at dinnertime
  • decide there will be certain meals you’ll always make veggie, but not others (e.g. you love vegetarian pizza, but still want to eat chicken curry)

However you choose to start reducing your meat intake, make sure you’re doing it at your own pace. Your vegetarian diet is far more likely to stick if you’re feeling comfortable with the changes, rather than feeling forced to have a total diet upheaval in one go.

3. Start with what you already eat

Even if you’re a real meat lover, chances are you already eat all sorts of vegetarian meals – vegetable soup, margherita pizza, beans on toast, scrambled eggs, tomatoey pasta

Keeping a few of these familiar dishes on your menu can help you to feel like not so much has changed.

Plus, there will be many more meals in your current diet that can easily be made vegetarian with just a few simple changes. Don’t feel that you suddenly need to be eating exotic meals filled with bizarre vegetarian ingredients – it’s perfectly possible to make a great vegetarian curry, vegetarian burgers, vegetarian meatballs, etc. without too much effort.

Familiar foods, made veggie.

4. Don’t be afraid of using meat substitutes

When thinking about how to change your current meaty favourites into vegetarian versions, don’t be afraid of using meat substitutes.

There are all sorts of vegetarian products available that imitate meat – vegetarian beef-style mince, chicken-style pieces, burgers, meatballs, nuggets… sometimes all it takes is a straightforward swap, and you can enjoy the meatfree version of your favourite dinner with no extra effort at all.

If you’re not keen on the first meat substitute you try, don’t let it put you off trying other kinds – some brands and products are better than others. Some don’t actually taste much like meat at all, and are simply designed to be cooked in the same way, whereas others are scarily realistic. So keep trying until you find one that works for you!

I don’t really want to comment on which brands are most meat-like, as it’s been twenty years since I ate meat, and I’m not really qualified to say!

5. That said, meat substitutes aren’t for everybody

While meat substitutes can work really well to ease you into vegetarianism with meals you’re already familiar with, they don’t work for everybody. If you’re an ardent steak lover who’s choosing to become vegetarian for environmental or health reasons, chances are a vegetarian imitation steak is just going to leave you disappointed.

Luckily, there are a million other kinds of vegetarian proteins, so you certainly don’t need to eat processed meat substitutes if you’d prefer not to.

Beans, chickpeas, lentils, tofu, eggs, cheese, nuts, seeds – they’re all great vegetarian forms of protein that you’ll learn to love in their own right.

6. Be prepared with a well-stocked pantry

Over the years, we all develop our own arsenal of quick go-to meals – the kind of thing you make after a long day at work, and you don’t want to actually use any brain power.

If you’re used to rustling up something meaty, it might require a bit more effort to come up with a quick vegetarian meal, so if you don’t want to end up reverting back (or just eating beans on toast every single time), it’s important to have plenty of vegetarian ingredients on hand.

I shared a post not long ago about how to stock a vegetarian pantry. It details everything you’ll need to keep in your cupboards – all those simple base ingredients that will mean there’s always something quick and easy you can rustle up without too much thought.

If you look in your cupboards and see that they’re full of tasty foods that you can eat, you’ll put a lot less thought towards those things you can’t eat.

7. Cook with recipes, at least to begin with

Until you get used to vegetarian cooking, it’s probably worth cooking with a recipe, at least some of the time. Without the added flavour and juices of meat, you may find you need to put more thought into how you’ll get plenty of flavour into your vegetarian cooking.

It can definitely be done! Vegetarian food can be just as irresistible as the meaty food you’re used to, but you might need to give it a little more consideration than usual – for example using fresh herbs, plenty of spice, a wide variety of veggies, etc.

That’s why it can be useful to have a recipe in front of you for inspiration – have a browse through my huge collection of vegetarian recipes, and see what inspires you! Even if you don’t follow the recipe exactly (I love it when people make my recipes their own!), it might just spark some ideas about how to make a tasty vegetarian meal.

Once you get more used to vegetarian cooking, of course, you can be more independent.

8. Try to experiment!

Although my recipes on Easy Cheesy Vegetarian are full of everyday ingredients that can easily be found in most supermarkets, there is probably the odd ingredient that’s less familiar to meat-eaters – a lot of omnivores don’t eat much tofu, for example, and may not be as familiar with edamame or paneer.

That’s why it’s so great to experiment in the kitchen – get excited about the new world of vegetarian food in front of you! Focus on the positive – there are so many amazing foods out there that you may not have ever experienced before.

If you enjoy cooking, a great challenge is to try one new recipe every week, especially if it contains a new-to-you ingredient.

9. Reframe your thinking

For a lot of ‘meat and two veg’ eaters, meat forms the centre of every meal – that’s the thing you decide on first, then you figure out the side dishes to go alongside it.

While some vegetarian meals can certainly have this structure (my carrot and white bean cutlets are great in a roast dinner type meal, instead of meat!), most vegetarian meals are a little different. If you browse through all my vegetarian dinner recipes, very few take this form – so rather than choosing a main dish and then choosing sides, it’s better to think of a vegetarian meal in its entirety.

10. Beware hidden ingredients

If you’re deciding to make the move to a vegetarian diet gradually, you might not initially worry about ‘hidden’ ingredients in foods that may seem vegetarian at first glance.

But if you do decide to be stricter about your vegetarianism, beware! It’s always worth checking the labels on your food to make sure it’s really veggie-friendly, at least until you get more familiar with your new diet.

A few examples:

  • gelatine in gummy sweets, marshmallows and jelly
  • animal rennet in some cheeses (including ‘real’ parmesan cheese – veggie versions are easy to find!)
  • animal suet in some traditional puddings and dumplings (luckily most are vegetarian now)
  • animal-derived flavourings, e.g. in higher quality packets of crisps (chips)

As mentioned before, it’s up to you where you draw the line when it comes to your vegetarianism, so you may decide that you’re okay with eating ‘hidden’ animal products, but it’s worth being aware either way.

11. Go easy on yourself

If you do find yourself having a slip up, don’t beat yourself up about it. When I first became a vegetarian at around 10 years old, I think I lasted about a week before being tempted by my Grandma’s pigs in blankets. Luckily, when I tried again soon afterwards, it stuck, and I’ve now been veggie for about two decades!

So if you do get tempted once in a while, and eat something you would usually avoid, it’s really not the end of the world. As with anything – just get back on track the next day.

Be kind to yourself!

Veteran vegetarians, help me out – what would you add to this list? What are your top tips for new vegetarians?

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5 ingredient cheese fritters https://www.easycheesyvegetarian.com/5-ingredient-cheese-fritters/ https://www.easycheesyvegetarian.com/5-ingredient-cheese-fritters/#comments Thu, 19 Dec 2019 11:46:35 +0000 https://www.easycheesyvegetarian.com/?p=14399 These simple cheese fritters are made with just 5 ingredients! Easy to make, and perfect for an elegant brunch.

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These simple cheese fritters are made with just 5 ingredients! Easy to make, and perfect for an elegant brunch.

Portion of cheese fritters topped with sour cream and tomato chutney.

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Cheese fritters – two of my favourite words on the planet (as well as perhaps ‘discombobulate’, but that’s for a totally different reason). I do love a good fritter, but rather than making these cheese fritters too fussy, I kept them really simple, with just some fresh chives and mature cheddar cheese. Great for a special brunch!

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Mushroom and brie white pizza https://www.easycheesyvegetarian.com/mushroom-and-brie-white-pizza/ https://www.easycheesyvegetarian.com/mushroom-and-brie-white-pizza/#comments Wed, 11 Dec 2019 13:44:15 +0000 https://www.easycheesyvegetarian.com/?p=14305 A creamy white pizza topped with sliced mushrooms, brie cheese, and fresh sage - a comforting, festive combination that's perfect for winter!

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A creamy white pizza topped with sliced mushrooms, brie cheese, and fresh sage – a comforting, festive combination that’s perfect for winter!

A white pizza topped with mushrooms and whole sage leaves.

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Have you ever had a white pizza? This version is topped with sliced mushrooms, brie cheese and fresh sage leaves for an ultra cheesy, festive tasting pizza. Quite possibly the best pizza I’ve eaten all year (and with only a few weeks to go, I’m imagining it will stay that way!).

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Sage and onion beetroot nuggets https://www.easycheesyvegetarian.com/beetroot-nuggets/ https://www.easycheesyvegetarian.com/beetroot-nuggets/#comments Tue, 10 Dec 2019 10:59:33 +0000 https://www.easycheesyvegetarian.com/?p=14328 These beetroot nuggets are super crispy, with a tasty sage and onion flavour crumb - and they can be made in an air fryer!

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These beetroot nuggets are super crispy, with a tasty sage and onion flavour crumb – and they can be made in an air fryer!

A beetroot nugget being dipped in a creamy sauce.

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These sage and onion beetroot nuggets are a bit different to anything I’ve made before, but they’re a real treat! Full of flavour, with a beautifully crunchy coating – perfect for dipping. Plus, they’re cooked in a Tefal Actifry air fryer to make them evenly crispy all over.

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9 perfect gift ideas for vegetarians https://www.easycheesyvegetarian.com/gift-ideas-for-vegetarians/ https://www.easycheesyvegetarian.com/gift-ideas-for-vegetarians/#comments Thu, 28 Nov 2019 09:02:46 +0000 https://www.easycheesyvegetarian.com/?p=14191 Need a present for the veggie in your life? Here are 9 perfect gift ideas for vegetarians! Ranging from stocking stuffers right up to under-the-tree type presents.

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Need a present for the veggie in your life? Here are 9 perfect gift ideas for vegetarians! Ranging from stocking stuffers right up to under-the-tree type presents.

A collage showing 9 perfect gift ideas for vegetarians.

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Who’s excited about Christmas?! I try my hardest to contain myself all through the autumn, but as soon as we get towards December, I can’t hold it in any longer. Get Mariah on the radio, crack open the box of chocolates, and pour me a glass of mulled wine. I’m wearing jingle bell earrings until January.

That said, I find buying presents for other people one of the hardest parts of Christmas. Don’t get me wrong, I love giving gifts and I love making people happy… but I don’t think I’m really very good at choosing presents.

(everybody loves a selection box, right?)

In case you find present buying as difficult as I do, here are a few of the best gifts for vegetarians – if you know a veggie lover, there’s sure to be something on this list that will fit in perfectly in their kitchen.

If you don’t want to scan the whole blog post, here’s a quick overview of the items I’ve chosen:

The best gifts for vegetarians

In no particular order, here are my top picks for Christmas (or otherwise!) gifts for vegetarians. I’ve included Amazon links for both Amazon UK and Amazon US (please note these are affiliate links!).

I’ve tried to choose a good variety of items – ranging all the way from little stocking stuffers to main, under-the-tree type presents. Let me know what you think of my choices, and if you have any other ideas, feel free to let me know in the comments below!

A tofu press

A green tofu press on a white background.

My usual method for pressing tofu is to wrap it in a tea towel or a few sheets of kitchen paper, place a chopping board on top, and then stack up a load of heavy pans (usually filled to the rim with water).

It works… but it’s a bit of a faff. And on more than one occasion, I’ve spilled water everywhere (perhaps this gift guide is more suited to me…).

A tofu press is much simpler – just pop your block of tofu in the box, clamp down the lid, and all the water will be squeezed from your tofu with zero effort from you.

(so not only is a tofu press great for a clumsy vegetarian, but a lazy one too! It’s got me written all over it…)

There are a few different designs of tofu press available, but this one has really good reviews.

And once you’ve got perfectly pressed tofu, don’t forget to read my guide all about how to cook tofu perfectly!

Reusable produce bags

A set of colour coded produce bags.

If you’re a vegetarian, chances are you buy a lot of vegetables – I do know some people that live on beige food (hello, teenage me), but most veggies love veggies.

These reusable produce bags are great for all kinds of uses:

  • take them to the supermarket to fill with loose fruits and veg, meaning you can avoid using the plastic bags provided (much better for the environment!)
  • help keep your fridge organised by storing like products together
  • keep your produce fresh for longer!
  • store loose items like dried beans without the risk of the packet splitting

…and all sorts of other things!

Again, there are quite a few different brands available, but these ones seem to have unanimously great reviews.

A pressure cooker / Instant Pot

Instant Pot Duo.

I tend to use tinned beans in my cooking – they’re one of my most-used ingredients in my kitchen. Kidney beans, black beans, chickpeas… I don’t discriminate.

But if the vegetarian you’re buying for is a better person than me (or perhaps they just don’t have two tiny children!), they probably cook their beans from scratch, buying big bags of dried beans and cooking them in big batches. It’s a super cheap way of eating beans, as well as creating less packaging waste.

But often, dried beans require soaking in advance, sometimes for hours and hours, and then can take another few hours to cook. Okay, most of this is hands-off time, but there’s still always the risk of your pan boiling over or boiling dry, and you still need to be aware that your cooker’s turned on.

A pressure cooker is a great way to cook big batches of dried beans really quickly and easily, with minimal effort and minimal risk. Just put the dried beans in the pot, add some water or stock, and you’re good to go.

The Instant Pot is a brilliant electric pressure cooker, which cooks all kinds of foods in next to no time. Here’s the official guide to cooking beans from Instant Pot themselves – it can take as little as 15 or 20 minutes to cook a batch of beans, even if you’ve not soaked them first!

This is the Instant Pot I have – check out the Instant Pot version of my famous very veggie lentil bake!

Food huggers

A set of green and yellow food huggers on a white background.

Going back to the whole ‘vegetarians probably eat a lot of vegetables’ thing – these food huggers are a great way to keep half-used fruits and veggies fresh in the fridge, without needing to resort to single-use plastics like cling film. Another item to help make our kitchens more environmentally friendly.

These silicone cups come in a variety of sizes, and can be pushed over half a tomato, half a lemon, half an onion… yeah, pretty much half an anything. They create a tight seal around the item, keeping it fresher for longer. They can be used as lids on jars, too.

They’re also dishwasher safe – hurrah! I pretty much refuse to buy anything these days if it requires hand washing.

A vegetable spiraliser

A pencil sharpener-style vegetable spiraliser.

In case you’ve not seen one before, a spiraliser is basically a tool that can cut all sorts of veggies into long, spaghetti-like noodles. Lots of people like to use these veggie noodles as a replacement for real pasta, to lower the calories and carb content of their meals.

This one is a bit of a frivolous idea, and will probably only be fitting for vegetarians who like to eat a super healthy diet. Me, I’m kind of into my carbs, so although I did used to have a spiraliser, I actually got rid of it, as I found I didn’t use it much (and as a food blogger, I don’t have room in my kitchen for heaps of unnecessary gadgets!).

However, the spiraliser I had was more similar to this – a big bulky thing that took up lots of counter space. The kind I’ve featured here is more of a pencil sharpener style, so easier to throw in a drawer for occasional use.

So even if your veggie friend is only occasionally concerned with carbs (let’s say, 1st – 10th January each year), this one might be worth a try.

Vegetarian cookbooks

A collage showing 3 popular vegetarian cookbooks from 2019.

I pretty much never cook recipes from cookbooks (one of the perils of developing my own recipes for a living – I always have to try to come up with my own ideas instead), but I still have a big collection of vegetarian cookbooks.

I absolutely love browsing through cookbooks, especially ones with a big, colourful photo for each recipe. I always seem to bookmark almost every recipe, despite knowing I’ll never actually cook any of them.

Of course, there are all sorts of veggie cookbooks around, so the exact book you choose will probably be guided by the person you’re buying for (do they like hearty comfort food, or super healthy salads? Vegan meals or cheesy bakes? Quick and easy one pot recipes, or intricate labours of love?).

Here are a few vegetarian books that I’ve heard really good things about lately:

A mesh BBQ mat

A mesh BBQ grill mat being used to cook various vegetables.

BBQing is not just for meat-eaters!

It may sound weird, but I adore BBQs in the summer – despite not eating meat, there’s always an amazing selection of grilled veggies, halloumi, corn on the cob, veggie burgers and sausages, various salads and side dishes… okay, now I’m hungry.

Although here in the Northern Hemisphere we’re still quite a way away from BBQ weather (about as far away as you can get, in fact), there’s no harm in preparing for the summer in advance, and these mesh grill mats look so useful.

Just pop the mat straight onto the BBQ rack, and you’ll be able to grill all sorts of veggie bits without any danger of things falling through into the coals (I’ve lost many a piece of asparagus this way). It will also help to hold together delicate veggie burgers, which always seem to break apart, and it keeps your BBQ grill clean (they can be a pain to wash!).

Considering these mesh grill mats are pretty cheap, and can be used again and again, that sounds like a pretty good deal to me.

There seem to be many different brands available, so just do your research and find the one that you like the look of.

A set of egg poachers

A pair of yellow egg poachers.

Eggs are a great source of protein for vegetarians – not to mention they’re cheap, versatile, and delicious!

Poached eggs are notoriously difficult to make, but these silicone egg poachers promise perfect poached eggs every time. Just stand them in a pan of boiling water, crack in your eggs, and there’s your breakfast (or lunch, or dinner…) sorted.

Unlike a lot of silicone egg poachers, these ones actually allow the eggs to cook directly in the water, giving a proper, authentic poached egg!

A salad spinner

A green and white OXO salad spinner.

Again, this one will be more relevant to some vegetarians than others – I know a lot of vegetarians who rarely come within ten feet of a salad (myself included). But if your vegetarian friend is a salad lover, a salad spinner is a must in their kitchen!

There’s nothing worse than soggy salad leaves, and a salad spinner is the quickest way to dry your lettuce without damaging it (as well as all sorts of other fruits and veggies!).

This model also has a hole in the lid for adding your salad dressing, so it’s an easy way to create a perfectly dressed salad too.

Plus, you guessed it, it’s dishwasher safe!

Well, there you have it – 9 perfect gift ideas for the vegetarian in your life! Which will you go for this year?

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Vegetarian moussaka https://www.easycheesyvegetarian.com/vegetarian-moussaka/ https://www.easycheesyvegetarian.com/vegetarian-moussaka/#comments Wed, 27 Nov 2019 14:50:00 +0000 http://www.amuse-your-bouche.com/2011/12/05/vegetarian-moussaka/ This vegetarian moussaka is a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. The perfect healthy vegetarian comfort food!

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This vegetarian moussaka is a classic Greek dish made with aubergine and lentils in a rich tomatoey sauce. The perfect healthy vegetarian comfort food!

Portion of vegetarian moussaka on a plate, topped with sliced tomato.

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Whenever I go to a Greek restaurant (which admittedly isn’t very often), I order vegetarian moussaka. Greek food is actually pretty veggie-friendly (spanakopita! hummus! briam! halloumi!), but even with heaps of incredible meat-free dishes on offer, I always seem to find myself tempted back to the vegetarian moussaka. There’s not much that can beat a hot, cosy casserole.

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Vegan cream of mushroom soup https://www.easycheesyvegetarian.com/vegan-cream-mushroom-soup/ https://www.easycheesyvegetarian.com/vegan-cream-mushroom-soup/#comments Wed, 20 Nov 2019 10:20:00 +0000 http://www.amuse-your-bouche.com/2012/01/19/vegan-cream-of-mushroom-soup/ This vegan cream of mushroom soup is made with a secret ingredient that makes it unbelievably rich and creamy - but still totally vegan!

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This vegan cream of mushroom soup is made with a secret ingredient that makes it unbelievably rich and creamy – but still totally vegan!

Bowl of vegan cream of mushroom soup topped with garlic mushrooms and toasted pine nuts.

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That’s right, you heard (read?) correctly. This is a cream of mushroom soup – but there’s actually no cream involved, so it’s totally vegan. I’m not vegan myself (as you may have guessed from the copious amounts of cheese in my cooking), but it’s always fun to challenge myself to cook something vegan every now and then – and when the end result is this good, there’s no reason not to!

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Mushroom-stuffed cheesy potato cakes https://www.easycheesyvegetarian.com/mushroom-stuffed-cheesy-potato-cakes/ https://www.easycheesyvegetarian.com/mushroom-stuffed-cheesy-potato-cakes/#comments Wed, 30 Oct 2019 10:33:30 +0000 https://www.easycheesyvegetarian.com/?p=14081 These cheesy potato cakes are stuffed with creamy garlic mushrooms, fried until crispy, and served in a garlic cream sauce - utterly irresistible!

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These cheesy potato cakes are stuffed with creamy garlic mushrooms, fried until crispy, and served in a garlic cream sauce – utterly irresistible!

A cheesy stuffed potato cake in a cream sauce, cut in half to reveal a creamy mushroom filling.

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I think I may have died and gone to heaven. These cheesy potato cakes contain pretty much every one of my favourite ever ingredients – mushrooms, potatoes, cream, garlic, cheese… all combined into one perfect little package, and smothered in a creamy sauce. Perfection.

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