Tag Archive | potatoes

♥ Smoked Paprika Sausage

I was in two minds whether to blog about these or not. It was very hard to get a photo that didn’t look like…. Well…. Use your imagination.


Tastes more appetising than it looks….

However, these sausages taste a lot better than they look! And the skin makes them extra fun to make.

And, they contain both tempeh and seitan! That makes them vegan level 8 – right?!

Spanish Style Sausage recipe



  • 2 x tsp onion granules
  • 2 x tsp garlic granules
  • 1 x tsp sage
  • 1 x tsp thyme
  • 3 x tsp smoked paprika
  • 1 x tsp salt
  • 1 x tsp cumin
  • 1 x cup wheat gluten


  • ½ x tbsp. soya lecithin (optional but improves the texture)
  • ½ x tbsp. olive oil
  • 3 x tbsp. port
  • 1 x jar tempeh (230 g)

Skin –

  • 2 x rice paper sheets
  • 1 ½ x tbsp. liquid aminos (or soya sauce)
  • 1 x tsp smoked paprika
  • ½ x tbsp. olive oil
  • 2 x tbsp. boiling water


  • Put the dry ingredients in a food processor and give them a good mix.
  • Add the wet ingredients and whizz until a dough starts to form.
  • Take the dough out of the food processor and give it a good knead for 8 mins.
  • Roll out into 2 x sausage shaped and wrap up each one in Clingfilm.
  • Pop into a steamer and cook on a medium heat for 45 mins.
  • Take out of the steamer and allow to cool before removing the Clingfilm.
  • Make a marinade for the skin by mixing all of the ingredients apart from the rice paper.
  • One at a time, soak the rice paper sheets in the marinade until beginning to soften.
  • Roll up each sausage in one rice paper sheet.
  • Heat up a frying pan with a little oil and add the sausages. Fry on each side until browned.

I sliced up each sausage and added to a spicy tomato sauce to make a tasty Patatas Bravas <3


Topped off with homemade vegan cheese <3


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♥ Tattie scones – vegan style!

It was mine and the hubby’s 1 year wedding anniversary the other weekend and we went to Dundee to celebrate.

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The hotel did a fabulous job of catering for me, however I couldn’t help but feeling a little sad that I couldn’t have the tatty scones with my breakfast as they’re normally made with butter.

Sooooo, I whipped up a batch of vegan friendly ones once I got back home. And it would be rude of me not to share the tastiness!

(For those of you who are unfamiliar with the tattie scone, they are a Scottish delicacy and very delicious)

Tattie scone recipe (makes 8 triangles):


  • 300 g x  potatoes (the more floury the variety the better)
  • 25 g x  vegan friendly marg plus extra for frying (I used vitalite)
  • 75 g x  white flour
  • Salt and pepper to taste


  1. Boil the potatoes in the skins until soft all the way through.
  2. Drain and leave until cool enough to handle. Peel the skins.
  3. Mash in a bowl with the marg. Add salt and pepper to taste.
  4. When smooth stir in the flour until a dough is formed (you might need to use your hands towards the end).
  5. Roll the dough out until about half a centimeter thick. If you’re cooking to impress you can neaten things up by placing a plate on top of the dough and cutting around the perimeter.
  6. Add some marg to a frying pan and when melted and bubbling carefully add the raw tattie scone.
  7. Fry both sides until golden brown.

  • Cut into triangles and serve with lots more marg, as a side, as part of a fried brekkie or even with jam if you fancy it.

Easy peasey and ridiculously delish!


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