Make Your Own Garlic Dip – Vegan Tip #8

Sometimes you just really crave a pizza; whether it’s when you’re with friends on a night-in or you’re having a Netflix marathon and you can’t be bothered cooking. You can’t go too wrong with pizza!

I was over the moon when I found out that Dominoes’ tomato sauce and base is accidentally vegan and I’ve ordered many veggie pizzas minus the cheese over the last year. Unfortunately, I can’t use the garlic dip, which was something I used to LOVE when I was an omni.

If you’re missing that garlic goodness as well, fear not! You can just make your own VERY easily! All you need is a few teaspoons of vegan mayonnaise (I use Vegenaise cos it’s THE BEST), a sprinkle of oregano and parsley and some garlic purée.

I always have these ingredients in the house for daily meals anyway, so I didn’t even have to run to the shops. Chances are, if you’re a vegan, you’ll probably have these in your cupboard, and if not you can invest in them and always have garlic dip on hand!

All you do is combine them until it looks like the garlic dip you know and love – it couldn’t be simpler! Plus you can add more or less garlic depending on your taste – it’s almost better than the real thing!

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Use Sauerkraut As Pulled Pork Substitute – Vegan Tip #4

If you’ve already gathered for a barbecue with your friends and family this summer, you may have noticed a particular gaping absence – pulled pork. Before I was vegan, I for one would’ve eaten pulled pork for breakfast, lunch and dinner if I could have as it was one of my all time favourite foods.

If you’re looking to recreate that taste and texture and the mess of eating it in a big sloppy joe burger – look no further! Sauerkraut is your best friend as it almost exactly mimics the texture of pulled pork. You may not have tried it before, or you might have just dabbled with it on salads, but get familiar with this pot of goodness because it’s not only versatile, but also very good for you.

Sauerkraut is very good at sticking together so it’s easy to mould into burger shapes. If you have some trouble, however, just pour a little agave nectar into a bowl of sauerkraut with vegan barbecue sauce and mix before moulding. You’ll end up with sweet, succulent bbq bites that are perfect sandwiched between two fresh baps!