Vegan Irish Stew Recipe | Comfort Food

This recipe has been a long time coming (mostly because I keep forgetting to pop it up!) but it’s still technically winter time, which means stew season isn’t over yet!

It is a perfect meal to make on cold days, or even days when you’re feeling down and want to eat something that feels like a hug for your tummy.

vegan irish stew


  • Vegan mince or tofu mince (recipe below)
  • Bisto gravy
  • 3 large carrots
  • 1 small-medium onion
  • 1 clove of garlic (or 1 heaped teaspoon of garlic puree)
  • Rosemary
  • Thyme
  • A bag of baby potatoes
  • 1 vegetable stock cube
  • Peas (optional)


  1. Steam baby potatoes for 20 minutes.
  2. In the meantime, mix the stock cube with 1 litre of boiling water and transfer to a pot over medium heat.
  3. Then add chopped carrots, onion and garlic (and peas, if including) to the stock with 1 tsp each of rosemary and thyme.
  4. Mix 3 heaped tablespoons of Bisto gravy granules into the stock (you can add more depending on how thick you want the stew)
  5. Add the steamed baby potatoes and store-bought vegan mince (or tofu mince) to the pot.
  6. Let simmer for 20 minutes to thicken, stirring occasionally.
  7. Garnish with fresh parsley.

Tofu mince: 

After draining a firm block of tofu, crumble it into mince-like chunks. Marinate the chunks in 6 tablespoons of soy sauce, half tsp smoked paprika, a pinch each of rosemary and thyme, half tsp garlic puree. Leave to soak for 10 minutes, then bake on baking tray in pre-heated oven 180 degrees for 20 minutes. Take out and move the chunks around, drizzle some more soy sauce on top and pop back in for another 10 minutes.

Enjoy with brown bread and sunflower spread! 


Simple Vegan Pancake Recipe

Pancake Tuesday has been and gone but to be honest it kind of turned into Pancake Week for me!

Some of the recipes I’ve seen are overly complicated or require things like apple cider vinegar in order to make a buttermilk substitute, but I like to keep it simple and delicious. This recipe is fool proof!


  • 100g plain flour
  • 2 tbspn caster sugar
  • 2 tbspn baking powder
  • 300ml non-dairy milk or water
  • 1 tbspn oil (I used extra virgin olive oil)
  • A dash of salt


Sieve the flour, baking powder, sugar and salt into a bowl.

Whisk the water (or milk) and oil together in another bowl.

Pour the wet ingredients into the dry and stir until blended.

Heat a lightly oiled pan over medium-high heat.

Put blended mixture into a jug and pour onto the hot pan.

Cook until bubbles form on top and the edges are dry, then flip it and cook for another minute or two (The first one is always a bit of a mess so if it looks like a sad omelette, just start again!)

Repeat with the rest of the batter.

Enjoy with some maple syrup, icing sugar and blueberries!

Vegan Scones Recipe | Mother’s Day Treats

Mother’s Day is coming up (March 26th!) so I recently started thinking about what nice things I could do for my own mammy. Last year I took her out for afternoon tea with all the trimmings; brownies, sandwiches with the crusts cut off, chocolate covered strawberries and… scones.

My mammy is a huge scone fan, so today I figured I’d do a trial run of some yummy vegan scones for her to try! I thought if they turned out great I was going to include them in a little homemade afternoon tea on Mother’s Day. Spoiler alert -they’re yummy!


  • 470g plain flour
  • 1 tbspn baking powder
  • 70g caster sugar
  • 80g vegan butter (I use Pure)
  • 250ml non-dairy milk (I used soy) and extra for glazing
  • A dash of salt

vegan scones


Preheat oven to 200 degrees celsius.

Sift the flour, sugar and salt into a bowl and stir together.

Add the butter and use your fingers to rub it into the flour until it looks like fine breadcrumbs (don’t worry if it seems like there’s a LOT of flour here, it’ll all come together after the next step!)

Add the milk and mix it until it forms a soft dough (you’re going to want to use your hands here).

vegan scones

Lightly flour a surface and roll the dough so that it’s about an inch thick.

Cut out the scones using a cookie cutter (I used a heart shape!)

Put scones on a baking sheet and glaze with a little milk.

Bake for about 12 minutes or until the tops are a light gold colour.

Enjoy with some raspberry jam and vegan clotted cream! 

Cocoa Caramel Cheesecake Recipe

When I lived in Dublin, I used to go to a place called Cheesecake Dublin on South William St. Let me tell you, I would’ve eaten a slice of that cakey goodness every damn day if I could’ve gotten away with it! Needless to say, I was a huge cheesecake fan before I went vegan.

I recently found a lemon cheesecake in Asda that won a Great Taste Award but, honestly, it was a huge disappointment so I decided to try my hand at a vegan one from scratch. This is a pretty easy recipe for a super delicious dessert!

vegan caramel cheesecake


1-2 cans of full fat coconut milk (make sure to put in the fridge overnight)

1 cup of cashews

A packet of Biscoff lotus biscuits (or similar)

1 cup of walnuts

1/3 cup of cocoa nibs

1-2 tbsp cacao powder

2 tbsp date syrup

1/2 cup maple syrup

1 tbsp coconut sugar/caster sugar


Put the cashews in a jug and pour boiling water in. Let sit for an hour. You can also just soak them in regular water overnight but this is quicker.

Crush the walnuts and half the packet of Biscoff biscuits with a pestle and mortar (or put them in a bag and whack them – whatever works) and put in a bowl.

Combine with the cocoa nibs and mix the date syrup in.

Transfer the mixture to a square tin (or any tin, really) and push it down with the back of a spoon to make the cheesecake base.

Put in the fridge to harden while you make the filling.

Retrieve the coconut milk from the fridge and scoop out the fat. A good portion of the can should be cream but if you have a poor can then use both. You want about a cup and a half of coconut cream.

Drain the cashew water and put in a food processor/blender. Add the coconut cream, cacao powder, maple syrup, caster sugar and the rest of the crushed lotus biscuits (save 2 for crushing on top) then blend.

Taste the mixture and add more biscuit/syrup depending on your taste.

Store the finished filling in the fridge for an hour to thicken and then pour over the base. Sprinkle crushed biscuit over the top.

Let it harden in the fridge for around three hours before eating as it’ll be too soft before then. The longer you leave it in the fridge, the better the texture will be. I leave my cheesecake overnight and then try it the next day – divine.



BBQ Pulled Pork Jackfruit Burgers Recipe

It’s nearly the end of February but the warm wind of summer isn’t that far away. I don’t know about the rest of you, but I’m dreaming of picnics, beach days and bbqs!

Recently, me and a friend of mine (@katie_vegan on Instagram) checked out the local Asian grocery store in our town and found tins of young jackfruit. We knew that other vegans managed to pull off beautifully textured pulled pork with the fruit, so we picked up two tins of it to try it out for ourselves! We were having a dinner party later that day so we decided to try something new – bbq pulled pork burgers!

vegan pulled pork

It turns out they’re actually incredibly easy to make! Like, it’s fool proof!


  • A large tin of jackfruit (we picked up two but only needed one for four burgers!)
  • 2 tbspn soy sauce
  • 2 tbspn brown sugar
  • 2 tsp smoked paprika
  • 1 tsp garlic purée (powder is fine too)
  • Half tsp black pepper
  • Half tsp chillies
  • Half tsp salt
  • Half bottle bbq sauce of choice


All you have to do is drain and wash the fruit and dry it as much as you can before popping in a bowl.

Combine all of the other ingredients except the bbq sauce.

vegan pulled pork

Mix into the jackfruit and ensure all the fruits are coated.

Heat a little oil on a pan over a medium heat.

Pour in the jackfruit mixture and let it cook for approx. 10 minutes.

Pour bbq sauce generously over the fruit and turn up the heat.

As it cooks, mash the fruit with a fork so that it starts to separate into pulled pork-like tendrils.

Cook for another half an hour (or longer, depending on how soft you want your “pork”) then use an ice scream scooper to spoon the mixture onto burger buns.

vegan pulled pork

I paired the pork with lightly fried onions and rocket/iceberg lettuce on wholemeal buns for my dinner and my guests loved it! Guacamole and some melted cheese would also work brilliantly with this recipe.


Note: I haven’t tried it myself, but I imagine this would also work beautifully if left in a slow cooker so that the “pork” is REALLY tender. Have fun experimenting!