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

Let's Eat Smart

  • All Recipes
  • About
    • The girl behind Let’s Eat Smart
    • Privacy Policy
    • Affiliate Discretion
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Tips
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter
You are here: Home / Recipes

By category

By Date

Search

Breakfast

Home-made Vegan Berry Yoghurt with Buttery Almond Crumble

Easy Cultured Vegan Yoghurt

Turmeric and butternut squash pumpkin shaped rolls

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

Vegan Egg Mayo (tastes like the real deal!)

Vegan Millet Porridge

See More →

Lunch

Vegan Butternut Squash Mac n’ Cheeze

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

Pico de Gallo

Lemon Pesto Pasta with Swiss Chard

Easy Strawberry Jam (No Pectin & Small Batch)

Vegan Spinach & Cream Cheese Pasta Shells

Stuffed White Bell Peppers

Polish Yellow Split Pea Soup (Grochówka)

Rainbow Smoothie

Vegan Leczo (Pepper and courgette stew)

Low Carb Nutty Choc Slab (Keto Friendly)

Vegan Blueberry and Lemon Hot Cross Buns

See More →

Dinner

Vegan Butternut Squash Mac n’ Cheeze

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

Turmeric and butternut squash pumpkin shaped rolls

Pico de Gallo

Lemon Pesto Pasta with Swiss Chard

Vegan Spinach & Cream Cheese Pasta Shells

See More →

Dessert

Easy ‘cheat’ vegan yule log

Vegan Rum, Hazelnut & Marzipan Mince Pies

No-bake Chocolate Orange Dominosteine

Vegan Cinnamon Baked Donuts (Christmas Edition)

Vegan Caramel-Filled Cookies

Apricot & Custard Sweet Yeasty Buns

Vegan Gooey Double Chocolate Cookies

Vegan Filo Mille-Feuille

Vegan Eclairs

Vegan Chocolate Tiramisu Puds

Mini Vegan Biscoff Cheesecakes

Low Carb Bounty Bars (Vegan, GF, Keto)

See More →

Featured recipe

31st January 2021 By letseatsmart Leave a Comment

An easy baked vegan cheesecake recipe that is dairy-free, egg-free and delicious. The perfect dessert for any time! This vegan baked cheesecake has the texture of a regular cheesecake thanks to creamy cashew nuts and silken tofu. Its tangy, cheese-like taste comes from lemon juice and vanilla extract. ...

Read More

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.

Foodies100 Index of UK Food Blogs
Foodies100

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

Categories

  • Breakfast
  • Dessert
  • Dinner
  • Gluten-Free
  • Lunch
  • Smoothie Bowls
  • Tips
  • Uncategorised

Top recipes

Chocolate Orange Hot Cross Buns

Vegan Dalogna Coffee

3-ingredient Vegan Chocolate Mousse

Sourdough Baguettes

Footer

Take an insta peek

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.
Happy Chinese New Year! To celebrate, why not mak Happy Chinese New Year!  To celebrate, why not make these INCREDIBLE butternut squash Chinese Jiaozi? A staple in many parts of China, Jiaozi are little dumplings stuffed with a variety of fillings. They are a traditional, must-eat food on New Year’s eve, and this is my vegan take on the classic. You can find the recipe for these beauties on my blog (link in bio).
AD Easy Vegan Carbonara 🍝 Save this post for AD  Easy Vegan Carbonara 🍝 
Save this post for later! 🔖  For the vegan ‘egg’ sauce:
* 80g vegan cream cheese
* 2 tbsp nooch
* 1/2tsp turmeric
* 1/2 tsp garlic granules
* 1/2 tsp black salt
* 150ml milk alternative

PLUS
* 1 tbsp vegan butter
* 150g mushrooms (I used a mixture of Oyster, Shiitake, Eryngi, Maitake, Shiro Shimeji, Enoki and Buna Shimeji)
* *optional* 1 cup vegan ham chunks (I used @eat_oumph smoky bits)
* 180g pasta (I used tagliatelle)
* vegan parmesan cheese to serve (I used @greenvie_dairyfree {gifted})  Add all of the sauce ingredients into a blender and blend until smooth. Set aside.  Cook the pasta according to the package instructions.  Add the vegan butter to a pan and heat until melted. Add the mushrooms (I used whole but you can slice them if you prefer smaller chunks) and vegan ham bits (if using) and fry for 5-7 minutes or until soft.  Add the cooked pasta into the pan and toss together. Pour the blended sauce over the pasta and stir to combine. Once everything is heated, serve with a generous sprinkling of vegan parmesan.
Save this post! Make your own 5-ingredient salted Save this post!
Make your own 5-ingredient salted caramel ‘nakd’ bars at home (vegan + gluten free)  Ingredients
* 200 g dates soaked for a couple of hours, drained
* 140 g peanut butter
* 80 g cashews
* 1/2 tsp sea salt
* 1 tsp cocoa powder  Instructions
* For this recipe you will need a silicone chocolate bar mould or a tray lined with baking parchment.
* Soak the dates in boiling water for a couple of hours. Drain.
* Place all of the ingredients in a blender and blend until smooth. Taste, and add more salt if required. I like these 'salted caramel' bars to be quite salty, so I add a bit more salt.
* Press the mixture evenly into your silicone mould or prepared tin. Place in the freezer for at least two hours, ideally overnight.
* Take the bars out of the mould or if using a tin, cut into 6 bars.
* Wrap each bar in baking parchment and store in an airtight container in the fridge for up to a week.
Soft & chewy vegan peanut butter, white chocolate Soft & chewy vegan peanut butter, white chocolate and raspberry cookie anyone? 😋 Made using @aldispecialbuysuk vegan white chocolate! 😍 what’s your favourite cookie? 🤓  #cookies #chewycookies #vegancookies #veganbaking
Veganuary may be over but that does not mean you h Veganuary may be over but that does not mean you have to go back to animal products! Continue adding more plant based foods into your diet by making simple swaps. This ‘no egg mayo’ sandwich filler is made using firm tofu, plant-based mayo and black Himalayan salt. It takes like the real deal! The sulphur content in black Himalayan salt is what gives this recipe its unique smell and taste, reminiscent of eggs. For full list of ingredients and instructions on how to make this easy fridge staple visit my blog www.letseatsmart.com
#veganswaps #plantbaseddiet #plantpower #veganegg
Chłodnik - Polish cold beet soup - is a variation Chłodnik - Polish cold beet soup - is a variation of  the classic red borscht. Seved cold, this fresh tasting and delicious pink soup is a staple in Poland. 🇵🇱  #chłodnik #polishcuisine

Copyright © 2021 Let's Eat Smart