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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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Top recipes

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

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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.

If you were a pancake, which pancake would you be?

If you were a pancake, which pancake would you be? 🥞 I think I would be a classic crepe. Thin, sweet and delicate 🤣🤣 Easy Vegan Crepes (4 ingredients!)
Servings: 10 crepes
Ingredients
* 1 3/4 cup plain flour
* 1 1/2 cup plant milk
* 1 tsp maple syrup
* 2 tbsp melted coconut oil
For frying
* coconut oil
Instructions
* In a bowl, combine all of the ingredients until there are no lumps. It’s easier to pop it all in a blender and blend for 30-60 seconds, but a hand whisk is fine.
* Heat a lightly oiled pan over medium heat and pour the batter onto the pan. Tip and rotate the pan to spread the batter as thinly as possible.
* Fry for 1-2 minutes before flipping.
* Serve with your favourite toppings, I went with whipped up vegan double cream, chocolate sauce and blueberries.  #pancakeday #veganpancakes #pancakerecipe #crepes #crêpe #pancake #pancakesforbreakfast #pancakestack #vegan #veganrecipe

AD Thicccc and chewy oat and berry cookie anyone?

AD Thicccc and chewy oat and berry cookie anyone? 😉 SAVE this post for later! 🍪 Makes 5 thick cookies * 40g vegan margarine
* 60g coconut sugar
* 1 tbsp golden syrup
* 1 tsp vanilla extract
* 3/4 cup plain oats
* 1/3 cup plain flour
* 1/2 tsp baking soda
* pinch of salt
* 1 tsp pumpkin pie spice (alternatively use a mix of cinnamon, nutmeg and ginger)
* 1 tbsp plant milk
* 55g fruit and nut mix of choice (I used @rollasnax berry & coconut) Preheat the oven to 180C. Line a baking tray with baking parchment and set aside. Add the butter and sugar into a bowl and using a wooden spatula mix to combine. Stir int he golden syrup and vanilla extract. Add the oats, flour, soda, salt, pumpkin spice and milk and mix to combine. Stir in the fruit and nut mix. Roll the dough into 5 balls and place onto the baking parchment lined tray. Bake in the middle of the oven for 15 minutes or until golden. The cookies will be soft when you take them out of the oven but will firm up once cool.

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