Vegan Butternut Squash and Quinoa Casserole recipe



  • 4 cups peeled and diced butternut squash
  • 4 cloves of minced garlic
  • 2 Onions, minced
  • 1 tsp olive oil
  • 1 cup of quinoa, rinsed
  • 1 ½ cups vegetable broth
  • 1½ tsp salt
  • 1 T fresh or dried sage
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • 1 Tablespoon of Cornflour
  • ½ cup plant based milk (I used Almond)
  • 3/4 Cup Breadcrumbs

For Cashew Cheese

  • 1/2 Cup Cashew nuts
  • Juice of 1 lemon
  • 2 cloves Garlic
  • 1/3 cup Oil
  1. Preheat oven to 350 degrees. Cover a large baking sheet with Greaseproof paper. Add butternut squash and sprinkle with salt and pepper. Roast for 15 minutes
  2. Heat olive oil (or oil of your choice) in saucepan over a medium heat. Add onions and sage and cook for 8 minutes or until onions have softened. Add in garlic and cook for another 30 seconds. Add in quinoa and squash and stir for another minute
  3. Add in broth, black pepper, sea salt and cayenne pepper. Bring to a simmer and then reduce the heat to low. Cover and cook for 20-25 minutes or until most of the liquid is absorbed. Be sure to check often.
  4. Move the quinoa mixture to an oven proof dish. In a small bowl, combine plant based milk and corn flour and pour over the quinoa mixture.
  5. To make the cashew cheese, combine all ingredients in a blender and mix to desired consistency. Layer over top of mixture and sprinkle with breadcrumbs.
  6. Bake at 350 degrees for 30 minutes.


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London Vegan Bird

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Vegan Carrot Cake recipe

img_4813Based on a recipe from The 100 Best Vegan Baking Recipes by Kris Holechek, this carrot cake is so easy to make and is deliciously decadent.


2 1/4 cups Plain Flour

2 tsp Baking Powder

1 tsp Baking Soda

2 tsp Cinnamon

1/2 tsp Salt

1/2 cup Vegetable Oil

1/2 cup Brown Sugar

1/2 cup Caster Sugar

2 cups Grated Carrot

1 cup Cooking Apple, stewed and mashed (or applesauce)

1/3 cup Soy milk (you can use any plant based milk)

1 tsp Vanilla Extract

1/3 cup Walnuts

1/3 cup Raisins

For Cream Cheese Frosting

8oz Soy Cream Cheese (at room temperature)

1/4 cup vegan margarine

1 tsp Vanilla Extract

3 cups Icing Sugar (depending on taste)



  • Preheat oven to 180 Degrees Celcius. Grease the sides and and bottoms of two 8 or 9-inch cake pans and line the bottoms with greaseproof paper.
  • In a small bowl, mix flour, baking powder, baking soda, cinnamon and salt. In a large bowl, combine oil and both sugars. Add carrots, stewed apple, soy milk and vanilla and mix. Add dry ingredients to wet ingredients in two batches, then add in walnuts and raisins until just combined. Divide batter between 2 pans.
  • Bake for approx 28 minutes, until cakes are golden and a knife comes out clean.  Cool on cooling racks in cake pans for 20 mins, remove baking paper and finish cooling on wire rack.

For Frosting: In large bowl, mix cream cheese, margarine and vanilla together. This can be done by hand or electric mixer.  Add Icing Sugar and blend to taste and thickness. Set in fridge if mixture appears a little runny. Spread thick layer of frosting between cooled cakes.img_4830

Let me know if you give this recipe a go and what you thought of it.

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London Vegan Bird

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Vegan Bird Food: Double Chocolate Pecan Brownies

Based on a recipe by Ms Cupcake, these gooey decadent brownies are most certainly a treat. Experiment with toppings and be sure to leave a little longer in the oven if you like your brownies more cake like in consistency.



1 Tbsp Cornflour

3 Tbsp Water

2 Cups (250g) Plain Flour

1/2 Cup (60g) Cocoa Powder

1 1/2 Cups (300g) Caster Sugar

1/2 Cup (100g) Brown Sugar

1/2 Tsp Baking Powder

1/2 Tsp Salt

1/2 Tsp Cinnamon

100ml Soya milk

280ml Oil (I used Sunflower)

1 Tbs Vanilla Essence

3/4 Cup (150g) Dairy Free Buttons or Chocolate Chips. I used Tesco Free from Milk and White Chocolate Buttons.

1/2 Cup Pecan nuts


Line a cake/brownie tin with greaseproof paper. I used 11″ by 9″ size. In a small bowl, mix together the cornflour and water and set aside.

In a large bowl, mix together flour, both sugars, cocoa, baking powder and salt. Add in 1/2 cup water, soya milk, oil, vanilla and the cornflour mixture. Stir until combined. Pour mixture into tin and sprinkle chocolate buttons/chips and pecans over the top.

Bake for 20-22 mins on 180 Degrees Celsius/350 Degrees F/Gas 4.

IMG_2323 - Version 2IMG_2365

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Vegan Bird Food: Veggie ‘Beef’ Tacos

Based on a recipe from, this works wonders for a weeknight dinner. I used the Tesco Soya mince which I really liked but you can also replace with beans for a healthier, protein rich option.



Taco filling

600g of vegetarian mince, frozen

1 pepper (any colour of your choosing)

1 large onion, sliced

1/2 iceberg lettuce, shredded

100g of vegan cheese, grated (I used original Violife)

 1/2 tbsp oil (I used coconut)

Spice mix

1 tbsp of chilli powder, mild

1 tsp ground cumin

1 tsp paprika

1 tsp oregano

1 tsp garlic powder

1 tsp sugar

1 tsp salt

1 tsp cornflour



1.For the taco filling, use a wok or frying pan over a medium-high heat and add oil. Once hot, fry the peppers and onion for 1 minute.
2. Add the frozen vegetarian mince and cook for 5 minutes.
3. Add the spices, sugar, salt and cornflour and stir to combine.
4. Once combined, pour in 200ml of water and bring to the boil. Cook for 4-5 minutes until the mixture thickens to coat the mince. Serve in taco shells with salsa, vegan cheese, shredded lettuce and guacamole, if you’re feeling fancy.


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Vegan Bird Food: Sweet Potato Shepherd’s pie



  • 1 tbsp oil (of your choice)
  • 1 large onion , halved and sliced
  • 2 large carrots (500g/1lb 2oz in total), cut into small pieces
  • 2 tbsp. thyme chopped or mixed herbs
  • 400g can chopped tomato
  • 2 vegetable stock cubes
  • 410g can mixed beans
  • 950g sweet potato peeled and cut into chunks
  • 25g vegan margarine
  • 85g vegan cheddar, grated (I used Violife)
    1. Heat the oil in a frying pan, then add onion until softened.. Add the carrots and majority of Thyme or mixed herbs. Pour in 300ml (check – how much wine?)water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins. Rinse can of beans thoroughly, add then cover and simmer for another 10 mins until the carrots still have a bit of bite.
    2. Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the margarine and season to taste. Pile the bean mixture into a pie dish, spoon the mash on top, then sprinkle over the vegan cheese and remaining thyme or herbs.
    3. Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straight away, or for 40 mins from chilled, until golden and heated all the way through. Serve with broccoli or a large mixed salad.


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London Vegan Bird.

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Vegan Bird Food: Oatmeal and Raisin cookies recipe




1/2 cup Vegetable Oil

1/3 cup Agave Syrup

1/3 cup Soy Milk

3/4 cup Brown Sugar

1 Tsp Vanilla Extract

2 1/3 cup Plain Flour

3/4 Tsp Bicarbonate of Soda

1/2 Tsp Baking Powder

2 Tsp Cinnamon

1/2 Tsp Nutmeg

1/2 Tsp Salt

2 cups Oats

1 1/2 cups raisins



Preheat Oven to 350 degrees F and lightly grease 2 baking sheets.

In a large bowl, mix oil, agave syrup, soy milk, sugar and vanilla and beat until smooth. Sift in flour, baking powder, baking soda, cinnamon, nutmeg and salt and combine  until a dough begins to form. Add in the oats and raisins.

Roll dough into walnut sized ball and place about 2 inches part on baking sheets. Press cookies down lightly with fingers.

Bake for 10-12 minutes until cookies have spread and are lightly browned.


Recipe adapted from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero

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Vegan Hot Cross Buns

Nothing says Easter like a warm Hot Cross bun. But Hot Cross Buns aren’t vegan?? Think again, my friend. You just have to know where to look.  Here are my pick of what the UK supermarkets have to offer:

Tesco Hot Cross Buns £1



Waitrose Essential Hot Cross Buns 89p


Asda Apple and Cinnamon Hot Cross Buns £1


Abel and Cole Organic Hot Cross Buns, Authentic Bread Company £2.99


Or if you fancy making your own, here’s a great recipe to impress all your hungry friends:


Happy Easter and thanks for reading.

London Vegan Bird

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LVB Interview: Clea from Veganuary

It is nearly that time of year again. No, not New Year’s but Veganuary. The annual campaign to encourage the average joe to eat vegan for the month of January.

Clea Grady, Veganuary’s  engaging and passionate Marketing Manager, was kind enough to answer some of my questions:

How did Veganuary start and why?

Veganuary’s founders, Jane and Matthew, knew that month-long pledges were not unusual, but felt that it could be done differently, and perhaps more successfully, by focusing on the month of January; a time for resolutions and new beginnings. Veganuary is dedicated to changing public attitudes, while providing all the information and practical support required to make the transition to veganism as easy and enjoyable as possible.


What is your personal story?  What brought you here? 

I became vegetarian at 12 because I loved animals. In my teenage years, being veggie was very much a part of who I was. I was the girl with the hippy skirts. Present day. I’m Veganuary’s Marketing Manager and can say, hand on heart, that taking part and going vegan has completely changed my life. My only regret about being vegan? That I didn’t find my way here sooner.

How many people signed up last year and how many people do you expect to sign up for 2016?

12,800 in 2015, a fourfold increase on the 3,300 of 2014. Hoping to do the same again so are aiming for 50,000 this year!

Any famous celebrity fans signing up?

Vivienne Westwood has been announced so far.


Do you have an idea of how many people remain vegan after January?

We survey twice a year, once immediately after January and again six months later. In 2015, 51% of survey respondents said they were staying vegan, and 49% confirmed they have remained so in the follow-up August survey.

What are your favourite recipes/meals?

I have a load of my own recipes on I love the ‘Isa Does It’ cookbook!


What are your top tips for being vegan in a pretty much non vegan world? 

I wrote the whole of our Vegan Starter Kit, which is brand new for 2016, so that would be my recommended first place to start! A sense of community is really important I think, so if you don’t know any vegans locally then get involved with a friendly group online. Our Facebook group is one of the nicest!


How do you keep the momentum going after January? 

We move into our ‘Try Vegan, Stay Vegan’ phase, where we support the participants who wish to remain vegan, and provide support to anyone interested in veganism during any month of the year.

As a vegan, what can we be doing to spread the message? 

Share, share, share! We rely 100% on our support network to share our messages on social media, and grow momentum for each yearly campaign.

What is up next for Veganuary and the team?

We’ve merged with Animal Equality so that’s really exciting! Continuing to grow Veganuary and become a recognised voice for social change. Our ultimate aim is to make veganism a social norm, so everything we do is a step towards that. J


Thank you so much, Clea for taking the time to answer my questions.

If you want to know more and maybe even sign up, check out their website: or follow them on Facebook:

Let me know if you’re planning on taking the pledge this January.

Thanks for reading.

London Vegan Bird.

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London Vegan Bird Food: Top 5 Berry Smoothie Recipes

Smoothies are great, aren’t they?  A fab snack or breakfast option.  At the moment, I’m trying to incorporate them into my everyday routine.  I have yet to venture into the Nutribullet world but when that happens (soon, I hope) I’ll be sure to share my recipes with you.  For now, here’s a selection of my favourite berry based options. Enjoy!

Super Berry Oat Smoothie

IMG_03112 Bananas

1/2 Cup Frozen or Fresh Raspberries or Mixed Berries

1/2 Cup Frozen or Fresh Blueberries

2 Tbs Oats

1 Cup Unsweetened Almond Milk

Green Power Smoothie

IMG_92841 Banana

1/2 Cup Frozen Mango

1/2 Cup Fresh Raspberries

Generous Handful of Spinach

1 Scoop Vegan Protein Powder

1 Tbs Flaxseed

1 Cup Almond Milk

Nice not Naughty Smoothie

IMG_95101 Glass Vegan Chocolate Milk (I used Koko)

1/2 Frozen Banana

1/2 Cup Raspberries

Blind Date Smoothie


 2 Frozen Bananas

1/2 Cup Strawberries

4 Dates

1 Cup Non Dairy Milk or Water

Almond Delight Smoothie


1/2 Banana

1/2 Cup Rasberries or Strawberries

1-2 Tbs Chia Seeds

Handful of Spinach

1/2-1 Tbs Almond Butter

1 Cup Unsweetened Almond Milk

I would love to hear your favourite smoothie recipes.

Thanks for reading.

London Vegan Bird

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