Vegan Banana Flapjack Recipe

These vegan banana flapjacks are the perfect treat to enjoy with a cup of tea, or even as part of your breakfast! This simple recipe uses fruit instead of golden syrup to bind the flapjacks, making them a bit healthier than their traditional counterpart. Read on for this super easy recipe.

Makes 9 small flapjacks (or 6 large ones)


150g oats

150g dates

1 tbsp vegan spread (or coconut oil)

1 large ripe banana

1 tsp cinnamon

Brown sugar for the top (optional)


  1. Preheat the oven to 180℃. Grease and line a small baking tray.
  2. Soak the dates in water for around 30 minutes.
  3. After soaking the dates, drain the water and blend them with the banana until smooth.
  4. Melt the vegan spread and add to the blended ingredients, along with the oats. Mix until well combined.
  5. Spread the mixture evenly in the baking tray. Top with a light sprinkling of brown sugar for some extra sweetness.
  6. Bake for 15-20 minutes until golden.
  7. Once cooled, cut into rectangles and enjoy!

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Linda McCartney Vegetarian/Vegan Pulled Chicken Review + Recipe Idea

The new range of vegan-friendly products from Linda McCartney includes this frozen pulled chicken – quite different to anything else that’s currently available. We tested it out in a recipe that’s similar to the dish shown on the front of the packaging. Read on to find out what we thought.



We weren’t quite sure what to make with this, and settled on a lemon and garlic pasta dish. The packaging suggests that it would work well in curry, and we thought it could be great in place of tuna, in a dish like tuna pasta bake, thanks to the flaky texture.

We fried onion, garlic, and a little chilli, then added the pulled chicken and fried for about five minutes. We then added the recommended 50ml of water, along with salt, pepper, garlic powder, lemon juice and parsley. We cooked for another five minutes, but felt that the texture was a little chewy. Adding a splash more water and cooking for another few minutes made the texture more pleasant.

We mixed the cooked ‘chicken’ into cooked pasta and peas, added a splash more lemon juice and some black pepper, and it was ready to taste!



The pulled chicken had a pleasant, mild taste underneath the seasoning. It didn’t especially taste of chicken, so could easily be seasoned and used in place of a different type of meat or fish. The pulled texture made an interesting change from the other fake meats available – some might find it a little too realistic!

There was a slight chewiness to the chicken, but it wasn’t unpleasant, and we’d definitely try this in other dishes. It’s a good medium between fake meats that come in solid chunks, and those that are more crumbly and mince-like.

If you’ve tried this vegan pulled chicken (we found ours at Morrison’s), let us know what you thought. We’ll be reviewing more of the Linda McCartney vegan range in the future, so keep checking back. View the full range here.

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How To Make Vegan Galaxy Meringues

These out-of-this-world meringues are fun, easy to make and great for parties! You won’t need to buy any fancy egg replacers, as this recipe uses the liquid from a can of chickpeas (known as aquafaba).

You can adjust the colours as you wish, or even use several at once. We went for a midnight blue colour, but pinks and purples would also work well. Read on for full directions.

galaxy meringue


  • 170g of chickpea liquid (one can’s worth should be enough)
  • 1/2 teaspoon cream of tartare
  • 340g icing sugar
  • Food colouring


  1. Whisk chickpea liquid in a large bowl until white and fluffy (an electric whisk is best!)
  2. Add cream of tartare and continue whisking.
  3. Add icing sugar, one tablespoon at a time, whisking continuously.
  4. Continue whisking until mixture is thick and fluffy.
  5. Turn a piping bag inside out, and paint one or two stripes of food colouring (in colours of your choice) from the pointy end of the bag to around halfway up.
  6. Turn bag inside out again and fill carefully with meringue mixture.
  7. Pipe meringues onto a lined baking tray. Don’t worry if they’re different shapes and sizes – every galaxy is different!
  8. Bake for 45 – 50 minutes at 100 degrees celsius.
  9. Remove from the oven and enjoy!


This recipe is based on this video by ‘Homemade’ on Facebook.

Let us know if you’ve tried making these cute aquafaba meringues. Light and crisp on the outside, and slightly chewy on the inside, they go down well with vegans and non-vegans alike!

galaxy meringue

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1 Minute Vegan Chocolate Mug Cake

Sometimes you just need cake. If you don’t fancy baking or searching the shops, then this 1 minute vegan mug cake is perfect. We’ve tried several different recipes over the years, and this one is the result of some trial and error.

cake close up 2


  • 2 tablespoons flour
  • 1 tablespoon sugar
  • 1 tablespoon cocoa powder
  • 3 tablespoons soy milk
  • 1/4 teaspoon vegetable oil
  • Vegan mini marshmallows (optional)
  • Ice cream (optional)


  1. Mix dry ingredients together thoroughly in a mug using a fork.

dry ingredients

2. Add wet ingredients and mix until smooth. Add a splash of hot water if needed.


4. Microwave for one minute on full power. If using marshmallows, throw these on top for the last 15 seconds.


5. Top with ice cream and enjoy.

cooked with ice cream

The finished cake should have a soft, warm consistency. If you’d prefer it slightly gooier, like brownie, just cook for a little less time. The slightly melted marshmallows are a fun topping, and the ice cream stops the cake tasting too dry.

cake close up

We used Sweet Freedom vegetarian mini marshmallow, available in Holland and Barrett, and Swedish Glace Chocolate Ice Cream, but any brands should work fine. For an extra treat, try adding a dollop of peanut butter or biscuit spread to melt into the middle of the cake.

Let us know your favourite quick and easy dessert recipes in the comments!

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Vegan Rainbow Rice Crispy Squares

A quick and easy vegan treat that’s perfect for making with kids! Only five ingredients needed for these delicious Rainbow Rice Crispy Squares


  • 2 tablespoons vegan butter
  • 2 regular bars dark chocolate (most are vegan)
  • 1 tablespoon golden syrup
  • Crispy rice cereal
  • Rainbow sprinkles


Melt the first three ingredients in a pan over a gentle heat. Allow to bubble slightly. Remove from the heat and stir in crispy rice cereal gradually, adding more until all crispies are evenly covered.

Line a tray with baking paper, and spread out the cereal mixture. For a perfectly flat top, lay another sheet of baking paper on top, then roll a full can (baked beans, for example), back and forth to flatten.

Cover in rainbow sprinkles, pop in the fridge for a few hours, then cut into squares and enjoy!

rainbow crispie square2

Not in the mood to cook? Check out our list of vegan baked treats that can be bought in the supermarket!

Easy Spicy Tofu Wraps with Garlic Mayo (Vegan)

These tofu wraps are delicious, with quite a ‘meaty’ taste, texture and appearance, and the tofu can be seasoned in loads of different ways. There’s no pressing required, so the whole recipe only takes about 20 minutes!

We made these wraps as a kind of vegan kebab alternative to go with chips from the chippy, but you could add healthier side dishes, or just have a wrap alone as a lighter meal.

single tofu wrap


The tofu in this recipe is made according to this video from The Vegan Zombie on YouTube. If you don’t want to watch the video, just follow the directions below:


  • Block of extra firm tofu (we used Cauldron)
  • Salt
  • Pepper
  • Paprika
  • Chilli powder
  • Cumin
  • Dried Basil
  • Hot sauce (we used Sriracha mixed with ketchup)
  • Oil
  1. Cut block of tofu lengthways into 4 thin slabs.
  2. Place tofu slabs into a frying pan of hot oil (we used vegetable).
  3. Season with salt, pepper and paprika.
  4. Pop a metal pan lid on top of the tofu slabs to press them down, and fry for 8 – 10 minutes on a medium heat.
  5. Flip tofu, and sprinkle with salt, chilli powder, cumin, dried basil, and hot sauce (we used ketchup mixed with Sriracha).
  6. Fry this side for 3 – 4 minutes, then flip again.
  7. Turn off the heat and allow tofu to sit for a minute.P1000819
  8. Slice diagonally into strips with a sharp knife.



You could use this tofu in loads of different ways, but read on if you’d like to see exactly how we assembled our wraps.tofu wrap scene


  • Tofu strips
  • Tortilla wraps
  • Salad (we used lettuce, tomato, cucumber and onion)
  • Sweet chilli sauce
  • Garlic mayo (vegan mayo and garlic powder)
  1. Thinly shred lettuce, and chop tomato, cucumber and onion into small pieces.
  2. Fill wrap with salad, and top with tofu slices.
  3. Drizzle with sweet chilli sauce and garlic mayo, wrap up, and enjoy.


If you have leftover tofu strips, they can be stored in an airtight container in the fridge, and are delicious in sandwiches, on salads, with pasta or rice, or as a pizza topping.

Enjoyed this recipe? Check out our Easy Lazy Vegan Taco Recipe too!