Vegan Thanksgiving Roast Dinner


Vegan Thanksgiving Roast! Tempeh Mushroom Wellington.

A simple vegan dinner idea for Christmas or Thanksgiving (Or as I like to call it, ThanksLiving)!

This vegan roast recipe is easy to make and will impress even the die-hard meat eaters in your family.

The delicious tempeh and mushrooms will provide you with the meaty rich texture and savory taste that is associated with all your holiday favorites.

So go ahead and give this vegan roast a try at your next holiday gathering and share it with all your friends so they can enjoy some wholesome vegan goodness as well. 

*** Side note *** We would love to see how you get on, so please feel free to tag us on instagram or facebook in all your vegan creations! 


500g Mushroom

250g Tempeh

1 Onion

1 Carrot

1 Celery Stick

4 Garlic Cloves

3 Sprigs of Thyme

3 Sun Dried Tomatoes

125ml White Wine

50g Walnuts

Bread Crumbs (2 slices of bread whole wheat)

Ready Rolled Pastry x2

Cranberry Sauce (Optional)


  1. Slice the onion and fry with a table spoon of oil in a medium hot pan and fry until soft and browning
  2. Cube the tempeh and add to the pan and fry until golden
  3. Prepare the mushroom mix by roughly chopping the celery, carrot, garlic and sun dried tomatoes and add to a food processor and blitz. 
  4. Roughly chop and add the mushrooms to the food processor and blitz to the consistency you desire (We prefer chunkier)
  5. Add the mixture to the pan and stir into the onion and tempeh and fry for 5 mins.
  6. Add the white wine and reduce until there is no liquid left
  7. Prepare the pastry rolling out a sheet of pastry onto a baking tray, spread the cranberry sauce if using 
  8. Put the mushroom tempeh mixture into the middle of the pastry and form into log
  9. Prepare the top pastry by creating a lattice and place on top 
  10. Fold in the sides to ensure a seal is created
  11. Pop in the over for 30 mins at 200
  12. Remove an enjoy


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Vegan Halloween Pumpkin Pie

Vegan Pumpkin Pie



Since I moved to the UK, everyone always asks the same thing around this time a year!

What’s the deal with Pumpkin Pie and does it really come from a can?

Well, the answer is…

It is delicious and YES it comes from a can! (The best ones do anyway)

And here is a recipe from @veganchefricky if you want to give it a go!

Don’t know where to find canned (tinned) pumpkin?

Check the American aisle my UK friends or you can always get a can online (that’s what we did)


1 can pumpkin purée
1 tbsp pumpkin spice
1 can of coconut milk
1 tsp vanilla extract
1 tsp cinnamon
½ cup brown sugar
½ cup white sugar
1 tbsp cornstarch


– To make the pie filling just add all the ingredients into a bowl and mix with a whisk or put into a blender.

– For the coconut milk only use the cream, get this by putting the can in the fridge.

– Pie crust… we cheated and used ready rolled shortcrust, but any good pie crust will do!

– Next, put the pie crust into a pie dish and put the filling on top and cook at 180°C for 30-40 mins.

– Once cooked, leave too cool then put into the fridge before serving.


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Tofu Dupiaza Vegan Curry


A simple and spicy vegan curry that is sure to please! 


If you are finding yourself busy during the week, the last thing you want to do is fumble around with dinner for hours. So go ahead and give this a try! 

This curry is quick and simple and will definitely take less than 30 minutes to prepare. 

Not to mention that with the ease of cooking everything in one pot, clean up will be an absolute breeze! 

All you need to do is serve along side some rice and pre-prepared naan bread (or homemade if you have a little extra time to spare) and enjoy! 



  • 2 onions chopped
  • 2 garlic cloves sliced
  • 1 inch of ginger chopped
  • 1 block of firm tofu cubed
  • Spices:
    • 1 tsp Cumin
    • 1 tsp Ground coriander 
    • ½ tsp Turmeric
    • 1 ½  tsp Chilli
    • 1 tsp Garam Masala 
  • 1 can chopped tomatoes
  • 1 cup / 250ml veg stock
  • Handful fresh coriander chopped



  1. Saute the chopped onion on a medium heat for 5-10mins 
  2. Add the garlic and ginger and cook for another 2-3 minutes 
  3. Add the spices cook for a further 30 seconds 
  4. Add the chopped tomatoes and stock
  5. Add the tofu and stir into the curry
  6. Cook for 10-15 mins until it has reduced and thickened
  7. Stir in the garam masala and chopped coriander 
  8. Serve with rice and bread

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    Roasted Cauliflower Red Lentil Dahl


    Are you looking for a delicious vegan dinner, that you will want to make over and over again?

    Well look no further, our Roasted Cauliflower Red Lentil Dhal ticks all the boxes.

    The dhal has deep rich umami flavors, the roasted cauliflower brings the perfect spice combo and top it off with toasted cashews and a squeeze of lime and boom there it is!

    Tasty, Whole-food, Vegan Goodness!


    Roasted Cauliflower

    1 Large Cauliflower

    1 tsp Cumin Seeds 

    1 tsp Mustard Seeds

    ½ tsp Turmeric

    ½ tsp Cumin Powder

    Salt & Pepper

    1 tbsp Oil


    Lentil Dhal

    200g Red Lentils

    1 Red Onion Diced

    2 Garlic Cloves Sliced

    1 Chili (2/3 if you want it hot)

    30g Fresh Coriander Chopped

    3cm Fresh Ginger Diced

    1 tsp Ground Coriander

    1 tbsp Garam Masala 

    1 tsp Turmeric

    2 tsp Ground Cumin

    400ml Vegetable Stock

    100g Spinach

    1tbsp Oil

    Handful of Cherry Tomatoes

    Handful of Cashews



    1. Preheat the oven to 200°C
    2. Chop the cauliflower into small florets
    3. Put the oil and the spices into a mixing bowl and mix with the cauliflower to fully coat. 
    4. Put the cauliflower into a baking tray and set aside.
    5. Prepare the veg for the dhal.
    6. Add the onion to the saucepan with oil and cook for a few mins to soften, then add the chilli, garlic, ginger and coriander and cook for a further 5mins.
    7. Add all the spices and cook for 30 seconds 
    8. Add the lentils and chopped tomatoes stir to combine, then add the coconut milk and stock. 
    9. Stir and let simmer for 20 mins, stirring occasionally to avoid sticking 
    10. At this time put the cauliflower in the oven for 20mins as well
    11. After 10mins, when it has thickened, put in the cherry tomatoes and spinach and cook for the last 10mins. Taste and season as desired.
    12. Toast the cashew nuts on a low heat in a saucepan. 
    13. Take the dhal off the heat and add the juice of half a lime.
    14. Take the cauliflower out of the oven.
    15. Dish up the dhal at the base and the cauliflower on top, then top with toasted cashews and a few coriander leaves.

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    Smoked Maple Butternut Squash Buddha Bowl

    Butternut Squash Buddha Bowl


    A vegan staple, the Buddha bowl – bursting with flavour, full of nutrients and best of all it is simple to make!

    The pairing of maple roasted butternut squash and balsamic beets is a match made in heaven!  


    1 Butternut squash

    2 Beetroot 

    Handful Spinach


    Tender stem Broccoli

    100g Couscous (50g per person)

    Handful Cherry tomatoes

    1cup Shredded Red cabbage

    Sunflower Seeds

    2 Tbsp Oil

    1 tsp balsamic vinegar

    1 tsp soy sauce

    1 Tbsp Maple syrup

    1 tsp Smoked paprika

    1 tsp Cayenne pepper

    Salt & Pepper



    1. Peel and dice the squash, add the squash and the oil to the bowl, toss to coat in oil then add the smoked paprika, cayenne pepper, maple syrup, salt and pepper and toss to coat.
    2. Put the squash in a baking tray into the oven at 220°C for 30mins
    3. Put the red cabbage into a saucepan with 1 Tbsp of red wine vinegar and cook until tender – add water if necessary
    4. Chop the beets into quarters and add the balsamic vinegar and soy sauce with a pinch of salt and pepper
    5. Prepare the couscous
    6. Steam the broccoli
    7. Add each part to a bowl with a dollop of hummus and a sprinkle of seeds


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    Quick and Easy Black Bean & Sweet Potato Burgers- Ricky’s Vegan Recipes


    VEGAN – Quick and Easy Black Bean & Sweet Potato Burgers- Ricky’s Vegan Recipes

    Like, share, and don’t forget to subscribe on YouTube for more tasty vegan recipes!


    1 large sweet potato
    250g rice
    1 tin of black beans
    1 large red onion
    2 garlic cloves
    1 chili
    20g breadcrumbs
    2 tbsp plain flour
    1 tsp cumin
    1 tsp smoked paprika
    ½ tsp cayenne pepper
    1 tsp black pepper
    A good pinch of salt
    – – – – – – – – – – – – – – – – – – –
    Burger buns
    Vegan Mayo
    Chipotle paste


    1. Prepare the rice

    2. Cube and bake the sweet potato until soft, about 30mins at 180°C.

    3. Dice the onion, slice the chili and garlic and fry until soft.

    4. Add the cooked sweet potato, rice, and the onion, garlic, chili mixture to the food processor, along with the spices and flour and blitz until it has combined into a thick paste.

    5. Form the burger patties ready to fry.

    6. Add oil to a pan on a medium to high heat and fry the burgers for 3-4 minutes and then flip for the same on the other side – you should get a nice browning on these.

    7. Slice your buns and grill them, to get a good crunch, and then build up your burger however you like we used spinach, tomatoes, jalapeños, avocado, chipotle mayo (make it with chipotle paste and vegan mayo) and served with a side of chips.



    Quick and Easy Black Bean & Sweet Potato Burgers- Ricky’s Vegan Recipes



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