Skip to primary navigation
Skip to main content
Skip to primary sidebar
Skip to footer

All Recipes
About
Breakfast
Lunch
Dinner
Dessert
Tips
Navigation Menu: Social Icons
Search

You are here: Home / Connections

Connections

[userpro template=connections]

Primary Sidebar

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

Vegan Peach & Apple Crumble Cake
Vegan Banana Oaty Cookies
Chewy Oat & Berry Cookies
Easy Vegan Kimchi Stew (Kimchi-jjigae)
Vegan S’mores Brownies

Categories

Breakfast
Dessert
Dinner
Gluten-Free
Lunch
Smoothie Bowls
Tips
Uncategorised

Top recipes

Vegan Peach & Apple Crumble Cake

Vegan Banana Oaty Cookies

Chewy Oat & Berry Cookies

Easy Vegan Kimchi Stew (Kimchi-jjigae)

Footer

Take an insta peek

VEGAN RACUCHY 🥞🍎 Crispy on the outside, swe

VEGAN RACUCHY 🥞🍎 Crispy on the outside, sweet and fluffy on the inside, “Racuchy” (rah-tzook-eh) are a traditional Polish dish. It is quite unusual to see a pancake recipe that uses yeast and I think it’s safe to say that Racuchy are a cross between American pancakes and doughnuts 🤔 Either way, they are absolutely DELICIOUS and ya’ll need one (or a dozen) in your life 🥞 Makes 8
* 200g plain flour
* 200ml plant milk (I used @rebel_kitchen)
* 12g fresh yeast
* 30g caster sugar
* Pinch of salt
* Vegetable oil for frying
Optional
* 1 small apple, thinly sliced
* Cinnamon or sugar for dusting * Heat the milk until lukewarm, add the fresh yeast and stir until dissolved. * In a medium mixing bowl, combine the flour, sugar and salt. Pour in the milk and yeast mixture and stir to combine. Cover the bowl and leave in a warm spot for 40 mins until thickened and bubbly. * Heat a little oil in a medium frying pan over low heat. Add a ladle of batter, add a couple of apple slices on top (if using) and fry until the top of the pancake begins to bubble, then flip it over and cook until both sides are golden brown. 
* Repeat until all the batter is used up.
#polishcuisine #polishcooking #polskakuchnia #racuchy #racuchyzjabłkami #pancakes #pancake #vegan #veganrecipe #veganrecipes #veganrecipeshare #veganpancakes #veganpancake #pancakerecipe #pancakeday #foodporn #foodie #foodstylist #foodstyling #foodphotography #dessert #vegandessert #bvsbackdrops #recipeshare #recipeideas #vegetarian #vegetarianrecipes #vegetarianfood

Easy Vegan Trifle 🍓 AD {includes gifted ingredi

Easy Vegan Trifle 🍓 AD {includes gifted ingredient} I think you all know by now that me & bump are totally obsessed with trifles at the moment! 😍 so when @justwholefoods asked if I wanted to try their jellies, I just had to say yes! Serves 6
For the sponge:
* 1 cup plant milk
* 1 tbsp white vinegar
* 1 and 1/2 cup plain
* 3/4 cup caster sugar
* 2 tsp baking powder
* 1/2 tsp baking soda
* 1/3 cup vegetable oil
* 1 tsp vanilla extract Plus
* 220g fresh strawberries
* 1 pint strawberry flavoured vegan jelly (I used @justwholefoods)
* 525ml custard (I used @alpro)
* Vegan whipped cream Instructions
* Preheat oven to 180C. Grease & line a cake tin with baking parchment.
* In a small bowl combine the milk and vinegar and set aside to curdle for 5 minutes.
* In a large mixing bowl, add flour, sugar, baking powder, baking soda and salt. Mix to combine then add oil, vanilla and all the milk. Whisk until combined.
* Transfer the batter into the cake tin and bake in the middle of the oven for 30-35 minutes or until a skewer inserted into the middle comes out clean. Leave to cool completely then cut into 5 cm squares.
* While the cake is in the oven, wash, trim and halve the strawberries. Place them in a glass trifle dish. Pour over hot jelly (follow instructions on the packet) and leave to set.
* Once set, place bits of sponge on top of the jelly, pour over the custard and top with whipped cream. Enjoy! Trifle dish from @marksandspencer #trifle #triflecake #vegandessert #dessert #dessertporn #veganrecipe #vegancooking #vegandfood #foodstyling #foodstylist #foodphotography #foodblogger #foodpics #foodlover #foodie #veganuk #veganrecipes #veganlife #vegetarian #vegetarianrecipes #vegetarianfood #dessertsofinstagram #dessertshots #strawberry #cake #veganbaking #bake #baking #plantbased #plantbasedfood

AD gifted | New vegan desserts by @pots_and_co T

AD gifted | New vegan desserts by @pots_and_co These used to be my go to desserts pre vegan so I was so happy when I heard that they were coming out with not one but two vegan flavours! The two flavours are Salted Caramel & Chocolate Ganache and Passion Fruit & Banana Posset. They taste absolutely insane! 🤩 AND to make things even better, they come in cute little reusable glasses! My favourite out of the two has got to be the passion fruit and banana posset. Why? Firstly, I am a massive passion fruit fan, I also looooove bananas and this flavour combo is just incredible. Secondly, there is nothing like it on the market, finally something different than the usual flavours! It tastes fresh, it’s light, it’s DREAMY 👏🏼🔥 10/10 recommend and absolutely buying these again! Available at @waitrose now. 🛍 #vegandessert #veganpudding #dessert #dessertporn #vegan #plantbased #veganfood #foodie #food #foodporn #veganuk #veganlife #veganfoodshare #plantbasedfood #plantbaseddiet #desserttable #passionfruit #banana #bananadessert #chocolate #ganache #chocolateganache #yummy #deliciousfood #foodblogger #foodphotography

AD | DONUT IGNORE THIS POST! Vegan Baked Chocolat

AD | DONUT IGNORE THIS POST! Vegan Baked Chocolate Donuts 🍩 Super easy to whip up, these vegan chocolate baked donuts are just as satisfying as the fried version but so much lighter! C’mon, donut tell me you’re not mouthwatering 🤤 Makes 6
Dry ingredients:
* 3/4 cup plain flour
* 1/3 cup cocoa powder
* 1 tsp vanilla extract
* 1 tsp baking powder
* 1 tsp baking soda
* 1/3 cup caster sugar Wet ingredients:
* 2/3 cup soya milk
* 1/4 cup vegan butter, melted
* 1 tsp apple cider vinegar For the glaze:
* 80g chocolate spread, melted (I used @montybojangles vegan choc hazelnut spread)
* 50g roasted hazelnuts, roughly chopped Instructions
- Preheat the oven to 180C. Grease a donut baking tray and set aside. - In a large bowl, combine all of the wet ingredients. Then, add the wet ingredients and stir until combined. - Transfer the batter into a small milk jug and pour into the donut tray, divinding it evenly between the 6 donut wells. - Bake in the middle of the oven for 15 minutes or until a skewer inserted to the centre comes out clean. - Cool for 5 minutes before transferring onto a cooling rack. Cool completely before decorating. - To decorate the donuts, transfer the chocolate spread into a small bowl or a plate. Microwave until runny. Dip each donut into the melted choc spread then carefully lift the donut back out. Sprinkle with chopped roasted hazelnuts. Repeat with all 6 donuts. Leave to set for 5-10 minutes. Enjoy! #donuts #donut #bakeddonuts #vegancake #veganbakes #bvsbackdrops

Ginger, lime & sweet pepper noodles with crispy to

Ginger, lime & sweet pepper noodles with crispy tofu and fried shroomies 🤩🍜 #vegan #noodles #noodlelover #udonnoodles #bvsbackdrops #plantbasedfood

Traditional Polish Potato Salad (Vegan version) 🥔🇵🇱 Popular all year round, this traditional salad is made with cooked vegetables, dill pickles and egg. As this is a vegan recipe, I will be using black Himalayan salt to give it it’s eggy flavour, but I’ve made it many times with normal salt and it is just as delicious! In Poland, this salad is served at ALL family gatherings and special occasions 😂 This is literally a staple in every Polish household, it’s just always on the table 🤷🏻‍♀️😂 Ingredients
* 330g potatoes
* 150g carrots
* 150g parsnips
* 150g tinned garden peas
* 3 gherkins in brine
* Salt and pepper to taste (optional: use black Himalayan salt to give it a slight eggy flavour)
* 3/4 cup vegan mayonnaise
* 1 tbsp mild mustard Instructions
* Wash the potatoes, carrots and parsnips. Do NOT peel! Place them in a pot of boiling water and cook for approx 30 minutes or until soft. Cooking the veggies with the skins on is essential as it gives the salad more flavour and slightly changes the texture of the veg. Once cooked, drain and leave to cool.
* Once cool, peel and finely chop the veg and gherkins. Place in a bowl, drain and add the tinned garden peas and mix to combine.
* Add the vegan mayo and mustard, stir until evenly coated. Season with salt and pepper to taste.
* Cover and place in the fridge for at least 2-3 hours before serving. It’s best to leave it in the fridge overnight, it tastes better the next day! Enjoy! #polish #polishgirl #polishcuisine #polishculture #polskakuchnia #vegan #vegetarian #vegancooking #veganfood #veganeats #veganfoodshare #veganrecipes #veganrecipe #recipe #foodstagram #foodstylist #foodstyling #potatosalad #foodphotography #foodie #foodblogger #foodporn #foodlover #instafood #instaeats #vegetarianrecipes #bvsbackdrops #foodshare

Easy roasted artichoke 🤤 5 mins to prep, 30 min

Easy roasted artichoke 🤤 5 mins to prep, 30 mins in the oven 👩🏻‍🍳 soooo delicious 🤤 Cut the stem, remove the tough layers by peeling them off by hand until you reach the inner, more tender layers. Trim the sharp tip by cutting approx 3/4 inch from the top of the artichoke, then wash and dry. Cut the artichoke lengthwise. Using a spoon, remove the fuzzy choke on the inside. Place on a baking tray and drizzle with 1 tablespoon of olive oil, sprinkle with sea salt, black pepper and chilli flakes. Drizzle with 1 tablespoon of lemon juice, nestle 2-3 small garlic cloves in each half. Cover with kitchen foil. Bake in the middle of the oven for 30 minutes at 200C. Serve with a garlic dip! #artichoke #artichokes #artichokehearts #recipe #veganrecipe #vegan #veganfood #veganuk #veganrecipes #recipeshare #recipes #veganlunch #veganlife #foodporn #foodstyling #foodie #bvsbackdrops #foodblogger #foodphotography #foodstylist #foodpics #foodstagram #eatsmart #vegetarian #vegetarianrecipes #vegetarianfood #foodlover

Vegan Peach & Apple Easy Tray Bake 🍑 Simple ing

Vegan Peach & Apple Easy Tray Bake 🍑 Simple ingredients, takes 5 mins to prep and 25 mins to bake, super easy to make. Soft, fruity & perfectly sweet 😍 Servings: 8 Ingredients
For the cake batter
* 1 1/3 cup plain flour
* 1/2 cup caster sugar
* pinch of salt
* 1 1/2 tsp baking powder
* 1/2 tsp baking soda
* 1 tsp vegetable oil
* 1/2 tsp white vinegar
* 3/4 cup plant milk of choice For the fruit layer
* 1 medium apple
* 1 large peach For the crumble layer
* 1/3 cup vegan margarine
* 1/2 cup plain flour
* 1/4 cup sugar Instructions
Preheat the oven to 180C. Line a baking tin with baking parchment and set aside. In a bowl, combine the flour, sugar, salt, baking powder and baking soda. Add the oil, vinegar and milk and whisk to form a smooth batter. Pour the batter into the baking tin. Make the crumble by placing the cold butter, flour and sugar into a bowl. Mix and knead with your fingers until crumbly. Wash the apple and peach. Cut in half, then slice. Place the apple and peach slices on top of the cake batter. Sprinkle the crumble on top of the sliced fruit. Bake in the middle of the oven for 24-28 minutes or until golden. #vegancake #vegancrumble #crumblecake #veganbaking #baking #bake #bakersofinstagram #vegandessert #dessertsofinstagram #dessertporn #veganrecipe #veganrecipes #veganfood #veganuk #veganlife #peachcake #crumblecake #veganbaking #foodblog #recipeblog #traybake #easyvegan #easyrecipes #foodie #foodblogger #foodphotography #foodstylist #foodstyling #bvsbackdrops #vegangirl

Copyright © 2021 Let's Eat Smart