#vegansheffield

[dashvegan]

Sheffield! We are here on The Moor with @veganmarketco right next to the awesome @vausages 💙 We have Veganuary cheese packs, brand new luxury bath bombs, new bags (OMG! Sloths!!!) And even new chocolate flavours too! Come find us for your vegan and zero waste shopping needs today until 4pm! . . . #sheffieldvegans #vegansheffield #sheffvegan #vegansheff #veganmarket #veganuary2022 #veganuary #veganuaryUK #vegancheese #vegantrader #veganyorkshire #yorkshirevegan #whatsoninsheffield #veganbusiness #veganrun #veganwoman #veganfamily #vegangifts #ecoliving #glutenfreevegan #coeliacvegan #zerowastevegan #veganzerowaste (at The Moor Market Sheffield) https://www.instagram.com/p/CYyaYlUq6yY/?utm_medium=tumblr

[dashvegan]

Sam is looking forward to being back in Sheffield this Saturday for Fox Valley Vegan Market. (And not just because she gets to see the lovely Angela from @wearyourvoicetees !) Come along and grab some #veganuary treats and zero waste goodies too! . . . #sheffieldvegans #vegansheffield #yorkshirevegans #veganyorkshire #veganevents #vegantrader #zerowastesheffield #sheffieldzerowaste #veganuary2020 #veganmarket (at Fox Valley) https://www.instagram.com/p/B7n7jyVJSUI/?igshid=a2wh6ixw4q2x

[lottielizzy11]

Marzipan, Chocolate Peppermint, Gingerbread and Chocolate Orange vegan cupcakes! Available at Sunshine Deli! Delicious 🤤😋 #vegan #vegansheffield #veganfood #cake #vegans #vegancake #christmas #sunshinedeli #sheffield (at Events Caterers - Sunshine Deli) https://www.instagram.com/p/BrAm5_wAjrm/?utm_source=ig_tumblr_share&igshid=12drrk1drsjo0

[noochorder]

ACTUAL VEGGIE BURGER WITH STUFF YOU CAN BUY AT ANY SUPERMARKET makes 8 ( although we ate double burgers and it was probably too much and we were hungover) inspired by a really good veggie burger i had in new york at Superiority Burger, here's my take. Wanted to try and make something which let the actual vegetables and textures come through rather than trying to make something that was like meat. Also I wanted to use stuff you could get at any supermarket. pack of 4 vaccuum packed cooked beetroot 1 tbsp tomato puree 1 tbsp marmite 1 tbsp soy sauce 10 shakes of hendersons relish or vegan worcester sauce 2 cups of water 1/2 cup red lentils 1/2 cup quinoa ( red quinoas good but whatever you can find) 1 medium onion, diced really fine 1 celery stick diced really fine 1 medium carrot, diced really fine. 6-7 walnut pieces ( you know what i mean, diced really fine) 1 cup of drained tinned chickpeas. 1 teaspoon of dried parsley 1 teaspoon of paprika (smoked is good) 1/2 cup fine breadcrumbs salt and pepper. buns and fixings for burgers olive oil 1. prep all the veg above and dice 2 of the beetroot very finely. 2. combine 2 remaining beetroot and all of the ingredients up and including to the hendersons/worcester sauce in a blender. 3. add the beetroot broth to the lentils and quinoa in a large pan on a medium high heat. bring to a boil and drop the heat to low for about 15 mins. At this point there should be a little liquid in the pan but mostly soaked into the quinoa and lentils.leave to cool for about 15 mins. 4. while this is cooking, cook the onion, celery and carrot in 1 tsps of oil on a medium high heat for about 10 mins with 4 twists of salt and pepper. you want some of the bits to brown and burn slightly. add to the lentil/quinoa pot. 5. repeat the process in 4 with the chickpeas, walnuts and beetroot, and add to the same pot 6. add parsley, paprika and breadcrumbs and mix thoroughly. Leave another 10 mins to cool. 7. lightly brush/spray a lined baking tray with oil. 8. shape the burgers into 8 patties and put in the fridge for an hour. 9. when ready to cook, preheat the oven to 200 c ( fan assisted). if not using all of them straight away you can probably seperate and freeze them but I havent tested this yet. Probably cook from frozen for like another 5 mins or something , I dunno 10. cook for 25-30 mins until crisp on the outside 11. Assemble and eat all the burgers

[followthevegan]

Ribs with blue cheese dip, fried pickles, poutine, gyros kebab, pesto parmesan fries and more. Another throwback to the seriously incredible food I miss in Sheffield. I haven't been to @mnbvegan since they moved to @templeof.fun but I'm due a visit soon! . . . . . . #Sheffield #whatveganseat #veganfoodshare #vegan #vegansheffield #veganfood #itseasy2bvegan #itseasybeingvegan #veganhour #vegansofinstagram #makenobones #supportyourindependents #sheffieldissuper (at Make No Bones) https://www.instagram.com/p/BnCKBDRAeMT/?utm_source=ig_tumblr_share&igshid=1wfe8z090ojxd

[noochorder]

VEGAN SQUARE / LORNE SAUSAGE. Makes about 8 slices Another one of my ( dubious) heritage inspired recipes. Glasgow’s braw fae scran, but is dead far to go, although it's tempting to brave the 4 hr drive just to go to the Hug and Pint or for a vegan square sausage at Rose and Grants. In other situations I’ve made up a recipe which is semi-inspired by a traditional Lorne sausage recipe. Minus all the meat and that. 100g soy mince 1 ½ tbsp nooch 1 ½ tsbp of veg stir fry sauce ( I use Lee Kum Kee ) 6 drops liquid smoke Medium courgette 2 precooked bulbs of beetroot 1 glug of olive oil 1 1/2 heaped tablespoons ground coriander 30 twists black pepper Half teaspoon nutmeg 16 twists salt Half a cup of pinhead rusk Half a cup of vital wheat gluten Something for greasing and frying ( see below) 1. Combine the soy mince with 1 cup of warm water and all the other ingredients up to and including the liquid smoke. Stir and leave for about a half an hour to rehydrate. 2. Meanwhile, heat your fan assisted oven to about 200 C. 3. Chuck the courgette and beetroot on a baking tray with oil, a little salt and pepper and cook for about 20 mins until slightly browned. 4. Cool slightly and blend with 5 tbsp water. Drop your oven temp to 180 C 5. Add the soy mince, blended courgette and beetroot stuff and everything else on the ingredients list up to and including the gluten. Stir until it gets to a burger mix style state- not too sticky, not too wet. You might need to add another heaped tablespoon of both the pinhead rusk and gluten. 6. Line and grease a square baking tin sufficient for about 8 slices of fake sausage with vegan marg. Alternatively a little oil, softened Trex or that solid crisp and dry stuff could work, maybe? 7. Cook for about an hr. 8. Leave to cool, preferably in a fridge overnight to firm up completely. 9. When ready to cook, slice into 8 sections and fry for a few mins on each side in whatever cooking grease you want ( being Scottish I’d do Trex, Crisp and Dry or vegan marg. ) and fry on a medium high head for about 3-4 mins on each side until crisp and golden. 10. Serve with whatever you have sausages with / everything

[noochorder]

TUNA CHICKPEA MELT AND TUNA CHICKPEA PASTA SALAD Makes enough for sandwiches and about 4 salad lunches ( or change it up accordingly I cant be bothered doing all the maths) Here’s a 2 meals in one, quick, dumb and easy. I always hated the smell of the actual real thing this was based on, but now I’m fine with it cause it doesn’t have any fish in it. Great story. TUNA MELT 2 x 400 gram tins of chickpeas, drained and rinsed 2 tbsp of capers in brine and 2tbsp of the juice Half of a 200g tin of canned sweetcorn 1 tsbp wholegrain mustard 1 sheet of nori, cut into 1cm cubes ( use a little bit more to taste if that’s yr hing. Its plenty for me) ½ medium red onion , diced very finely. 3 tsbp of Vegenaise 5 twists of fresh ground salt and pepper 6 slices of tiger bread cut thickly. 3 white vegan cheese slices ( I used violife cause they are dead good) Crisps or gherkins or whatever you want with sandwiches PASTA SALAD 500 g of whatever dried pasta you like ( vegan obv) Another 1 tsp of Vegenaise Remaining half of the can of sweetcorn About another 3 or 4 twists of salt and pepper. FOR THE MELTS Put chickpeas in a big bowl and mash until the majority of the chickpeas are like mashed and that. Let a few survive for texture. Mix the remaining ingredients up to the tiger bread together well and chill in the fridge for 40mins to an hr. Put yr grill on When its done, toast both sides of the bread very lightly ( until a very light, delicious beige or like sad toast on a bad continental breakfast) for a few mins under the grill Spread 2 tbsp of your filling on top of 3 of the slices of pre-toast Top with cheese slices ( you might need to rip them up a bit to ensure that you have coverage) Put both your slices with the filling and the ones without back in the grill for about 2 mins until the top part of the bread is properly toasted and the cheese is melted. Put top bread on top of the bottom bread OK Push down a little bit , cut in half, arrange tastefully on plate with your side bits EAT IT, save the rest of the stuff for below FOR THE PASTA Cook pasta in salted water like everyone in the fcking world does Drain pasta, add your leftover mix and all other ingredients, Eat hot or cold or tepid or whatever I’m not yr da.

[lottielizzy11]

Vegan Kebab Butty with Chips and Vegan garlic mayo from Sunshine Deli on Penistone Road 😋 I'm a meat eater and I prefer this over real kebab meat! #Sheffield #vegan #vegansheffield #sunshinedeli #seitan #food #foodporn #comfortfood (at Events Caterers - Sunshine Deli)