vegan buffets – Bit of the Good Stuff

Tofu ‘Egg’ Mayonnaise Sandwich: A High-Protein Vegan Take on a Classic

Published on November 30, 2024December 5, 2024 by Sharon5 Comments

This vegan twist on one of our nation’s favourite sandwiches is quick, easy to make and packed with protein (24g per sandwich). Perfect for packed lunches, it’s delicious, nutrient-rich, and costs just £1 per serving—much cheaper than any high-street sandwich!

Tofu is the perfect plant-based substitute for eggs in this sandwich, offering a creamy texture that’s both cruelty-free and nutritious! Packed with protein, vitamins, minerals, and antioxidants, tofu contains no cholesterol and has significantly less saturated fat than eggs.

For those who love that classic ‘eggy’ flavour, a pinch of kala namak (also known as black salt) adds the perfect sulphuric aroma, recreating the classic taste of egg mayonnaise.

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Moroccan Fruity Couscous

Published on August 16, 2019May 20, 2024 by Sharon11 Comments

* This post was originally published in July 2013. The page was updated in August 2019.

Today I’d like to share another one of my family’s current favourite dishes – Moroccan Fruity Couscous. This is such a pretty dish, full of flavour and ready in just 20 minutes!

It makes a lovely summer weekend lunch or speedy weeknight supper. It’s equally delicious served hot or cold, making it perfect for al fresco dining, picnics and buffets. As a main meal, we love to serve it with strips of warm pitta or garlic bread, some baby salad leaves and a large dollop of hummus. Moroccan-spiced or roasted red pepper hummus is especially good!

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Easy Vegan ‘Camembert Cheese’

Published on May 19, 2019June 4, 2024 by Sharon13 Comments

Today, I’m delighted to be sharing a recipe for a delicious vegan camembert-style cheese. When I started food blogging back in 2011, I would never have dreamed that I would be sharing such a recipe but here we are, in 2019, where it’s pretty much possible to veganise anything!! Whether you avoid dairy for ethical, dietary or environmental reasons, this creamy, cashew-based cheese is more than a worthy substitute for traditional camembert. Not only does it taste amazing, but it also has a beautiful texture. As it bakes, it forms a skin on the outside, yet remains soft and gooey in the middle.

Unlike a lot of hand-made cheeses, this one is incredibly quick and easy to make. It takes just 10 minutes hands-on time and is ready to serve in half an hour. It’s also super cheap. I calculated that this cheese cost me just 65p to make, which is way cheaper than any vegan cheeses you’ll find in the shops.

And while it feels like an indulgent treat, it’s actually good for you! It’s rich in heart-healthy monounsaturated fats, B vitamins and a whole host of minerals, including zinc, manganese, magnesium and iron. Unlike its dairy counterpart, this plant-based camembert contains zero cholesterol as well as significantly less saturated fat. Oh, and most importantly, it’s cruelty-free… no cows were harmed in the making of this cheese 🐮❤️ It’s a winner all round!

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Chickpea Smash with Dill Pickles – Delicious Vegan Sandwich Filling!

Published on May 8, 2019May 28, 2024 by Sharon10 Comments

In today’s post I’m sharing a sandwich filling that is tangy, crunchy, creamy and oh so delicious! It reminds me of the Heinz Sandwich Spread that I used to love as a kid in the 80s, but this home-made version is way fresher, tastier and healthier too!

If you’re looking for a new sandwich to liven up school or work lunchboxes, I’d definitely recommend giving this recipe a try. It would also be great for picnics and buffets. As well as a sandwich filling, you can also use it as a topping for crackers. Perhaps even as a jacket potato topper too?

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