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Baked Vegan Cheesecake (NO cream cheese!)

Vegan Butternut Squash Mac n’ Cheeze

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Home-made Vegan Berry Yoghurt with Buttery Almond Crumble

Easy ‘cheat’ vegan yule log

Vegan Rum, Hazelnut & Marzipan Mince Pies

Delicious vegan desserts

No-bake Chocolate Orange Dominosteine

Vegan Cinnamon Baked Donuts (Christmas Edition)

Vegan Caramel-Filled Cookies

Scrumptious vegan dinner options

Turmeric, Ginger and Garlic Vegan Flatbreads (yeast-free)

Turmeric and butternut squash pumpkin shaped rolls

Pico de Gallo

Lemon Pesto Pasta with Swiss Chard

Make this for lunch

5-ingredient salted caramel naked date bars (vegan + gluten free)

Vegan Egg Mayo (tastes like the real deal!)

Easy Strawberry Jam (No Pectin & Small Batch)

Vegan Spinach & Cream Cheese Pasta Shells

Stuffed White Bell Peppers

Polish Yellow Split Pea Soup (Grochówka)

Smoothie Bowls

Anti-Inflammatory Smoothie Bowl

Chocolate Smoothie Bowl

Pink Smoothie Bowl

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Welcome!

Welcome to Let's Eat Smart, a vegan food blog where everyone from novice cooks to professional chefs can find sweet and savoury recipes to inspire and treasure. Here you’ll find my favourite vegan recipes. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs.

Recent Posts

Baked Vegan Cheesecake (NO cream cheese!)
Vegan Butternut Squash Mac n’ Cheeze
Turmeric, Ginger and Garlic Vegan Flatbreads (yeast-free)
Home-made Vegan Berry Yoghurt with Buttery Almond Crumble
Easy ‘cheat’ vegan yule log

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Easy Cultured Vegan Yoghurt

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Sweet potato & black bean rice salad 🥗 A simple

Sweet potato & black bean rice salad 🥗 A simple yet such a delicious meal that is of flavour 😍 Recipe for this beauty coming soon! 👀🤪 #recipe #foodporn #vegan #veganfoodshare #veganfoodporn #veganfood #veganrecipes #foodblog #foodie #friendsnotfood #vegangirl #crueltyfree #vegansofinstagram #poweredbyplants #vegangirl #glutenfree #foodphotography #plantbased #foodstyling #homemade #salad #veganmealideas #sweetpotato #bvsbackdrops #plantbasedfood #plantbasedrecipes #plantbaseddiet #veganuk

Pea, leek and lemon risotto 💚 Ready in just 20

Pea, leek and lemon risotto 💚 Ready in just 20 minutes, this risotto is so simple yet so surprisingly delicious 🤤 Super creamy thanks to @coconutcollab coconut yoghurt, tangy thanks to the 🍋 and sooo flavoursome thanks to the peas and leeks 😍 Double tap if you want the recipe! 💚 #risotto #risottorecipe #veganfood #veganfoodporn #vegan #recipe #foodporn #vegan #veganfoodshare #veganfood #veganrecipes #foodblog #foodie #friendsnotfood #vegangirl #crueltyfree #vegansofinstagram #bvsbackdrops #poweredbyplants #vegangirl #foodphotography #plantbased #foodstyling #homemade #veganuk

AD (gifted) | Vegan Potato & Cheese Stuffed Pierog

AD (gifted) | Vegan Potato & Cheese Stuffed Pierogi 🥟 Makes 42
For the dough:
* 300g plain flour
* 1/4 tsp salt
* 200ml boiling water
* 30g vegan margarine For the filling:
* 320g potatoes
* 220g vegan cream cheese (I used @sheeseuk *gifted*)
* 1 tsp black pepper
* 1/2 tsp salt
* 1 small onion, finely chopped
* 1 tbsp vegan margarine or olive oil for frying Peel, chop and boil the potatoes until soft and fluffy. Once cooked, drain and set aside to cool completely. Meanwhile, heat a little vegan margarine in a frying pan. Cook the onion over a low heat for 10 mins or until completely soft and slightly caramelised. Set aside. Once the potatoes are cool, add in the cream cheese, caramelised onions, pepper and salt. Using a potato masher, mash until well combined. Aadd more salt or pepper if necessary. To make the dough, sift the flour and salt into a large mixing bowl. Dissolve the vegan margarine in 200ml of boiling water, then pour over the flour. Stir using a wooden spoon to form a dough. Tip onto a floured surface and knead for 5-10 minutes until smooth. Sprinkle your work surface with flour and roll out the dough until it is approx. 3mm thick. Using an inverted glass tumbler, cut out 6cm circles of dough. To fill the pierogi, place a circle of dough in the palm of your hand and place a teaspoon of the filling in the middle. Fold the dough over to enclose the filling then, using your thumb and index finger, pinch along the edge to seal. Place the pierogi onto a floured surface and cover with a tea towel to prevent them from drying while you make the rest. To cook, bring a large pan of water with a pinch of salt to the boil. Carefully drop the pierogi one at a time into the water (depending on the size of your pot you should be able to cook around 8-10 at a time). Keeping the water at a gentle boil, cook the pierogi for 6 mins. Using a slotted spoon, lift the pierogi out of the water. You can serve them as they are with a drizzle of melted vegan butter and caramelised onions or gently fry them with a little vegetable oil or vegan butter alternative until golden and slightly crispy.

Vegan 3 ingredient Chocolate Nests 🐣🐰 Make

Vegan 3 ingredient Chocolate Nests 🐣🐰 Makes 8:
• 150g vegan chocolate (I used @nomochocolate)
• 2 shredded wheat biscuits
• 16 vegan mini eggs (I used @doisyanddam) 🐣 Melt the chocolate. 🐣 Gently break up the shredded wheat biscuits using your hands and into a bowl. 🐣 Pour the milk chocolate over the shredded wheat and mix to combine.
🐣 Spoon the mixture into 8 cupcake cases and top with a couple mini chocolate eggs.
🐣 Place in the fridge for around 30 minutes or until set. #easternests #easterbaking #easter #chocolatenests #veganchocolate #vegetarian #vegetarianrecipe #recipe #foodporn #vegan #veganfoodshare #veganfoodporn #veganfood #veganrecipes #foodinspo #foodblog #foodie #foodshare #healthyfood #healthyeating #veganmealprep #veganism #foodinsta #fitspiration #czystamicha #cleaneating #diet #mealprepinspo #plantbaseddiet #veganvibes

Blueberry and lemon hot cross buns 🐣🐰 if you

Blueberry and lemon hot cross buns 🐣🐰 if you’re like me and you HATE raisins, then this recipe is for you! You can find the recipe for these on my blog 👍

Chocolate orange hot cross buns 😍 this has got

Chocolate orange hot cross buns 😍 this has got to be my fav flavour combo! 🍊🍫 what’s yours? 😋 PS. Recipe for this beauties in on the blog 👩‍💻 #easterbaking #easterrecipes #easter #baking #homebaking #veganbaking #hotcrossbuns #veganrecipe #veganfood #veganrecipes #veganuk #friendsnotfood #chocolateorange #chocolatelover #chocolate #foodblogger #foodstyling #foodie #vegangirl #crueltyfree #vegansofinstagram #poweredbyplants #vegangirl #foodphotography #plantbased #foodporn #veganfoodshare

I’ve been neglecting my Instagram account lately

I’ve been neglecting my Instagram account lately and there is a few reasons for that! BUT my chewy chocolate cookies seem to be super popular on the blog this month so I’m assuming you’re all baking! 👩🏻‍🍳🧑🏾‍🍳👨🏿‍🍳 Thanks for sticking by, I’ll be back with more recipes SOON! 💚 #cookies #chewycookies #chocoholic #dessertporn #vegandessert #vegetarian #vegetarianrecipe #recipe #foodporn #vegan #veganfoodshare #veganfoodporn #veganfood #veganrecipes #foodinspo #foodblog #foodie #foodshare #healthyfood #healthyeating #veganmealprep #veganism #foodinsta #fitspiration #czystamicha #cleaneating #diet #mealprepinspo #plantbaseddiet #veganvibes

AD | Treat your mama to some delicious jams and pr

AD | Treat your mama to some delicious jams and preserves this mother’s day and whip up a bunch of edible cherry jam filled buns! Because nothing says “I love you” like an edible ‘rose’ bouquet! 🌹 I’ve partnered up with @rosebudpreserves to give you a whooping 15% off with the code GIFTA15 💴 Cherry rose buns:
Ingredients
For the dough
* 250g plain flour
* 20g golden caster sugar
* pinch of salt
* 125ml plant milk
* 1 tsp yeast
* 35g vegan margarine, melted
For the filling
* 100g cherry jam Instructions
* Sieve the flour into a large mixing bowl. Add the sugar and salt and mix.
* Heat the milk until lukewarm. Add the yeast and stir until dissolved.
* Add the yeast mixture into the flour together with melted margarine. Using a wooden spoon, mix to form a dough, then knead for about 5 minutes. The dough will be quite sticky. You can add a little flour to help, but try not to add more than 1/4 cup – stickier dough means lighter, airier buns.
* Place the dough back in the bowl, cover with cling film and leave in a warm place for about an hour or until doubled in size.
* Once risen, roll the dough into a large rectangular shape. Spread the jam then, starting from the long side, tightly roll the dough into a large tube.
* Use a sharp knife to cut scrolls out of the dough.
* Arrange on a greased baking tray, leaving a little space in between each one.
* Set aside to rise whilst you preheat the oven to 180°C.
* When the oven is hot, bake for 15-20 minutes or until slightly golden brown. Set aside to cool.

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