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Krispy Kreme To Launch Three New Vegan Doughnuts

 

Just in time for Veganuary, the famous Doughnut Brand Krispy Kreme has launched three new vegan doughnuts.

 

According to the company, the vegan doughnuts will be totally new flavours, including Fudge Brownie Bliss, Caramel Choc Delight and Apple Custard Crumble. The brand promises they will be made fresh every day, no matter where you get them.

 

The doughnuts will be available to purchase in Swords Pavilion, Blanchardstown, The Rocket at Dundrum Town Centre, at any Krispy Kreme cabinet in Tesco and Circle K, added to a Choose Your Own dozen for Click & Collect, or via delivery partners including Deliveroo, Uber Eats and Just Eat. Louise Direito, Krispy Kreme UK, and Ireland’s Head of Innovation said:

 

“We are really excited to bring this range to customers and spread a little joy in January and are confident it delivers on the irresistible taste we are known and loved for whilst being accessible to a broader network of customers.”

 

The Fudge Brownie Bliss, Caramel Choc Delight and Apple Custard Crumble doughnuts are certified by The Vegan Society. Ericka Durgahee, Marketing Manager at The Vegan Society, said, “The Vegan Trademark team are thrilled to see Krispy Kreme expanding their vegan options and making them available across the country. They’ve gone the extra mile to verify their vegan claims with the gold standard in vegan labelling. Those looking for a fresh and tasty doughnut can have peace of mind that no animal ingredients have been used in their creation.”

 

As more and more brands adopt plant-based ingredients, it cements the vegan movement as part of mainstream culture. Although Plant-Based Ireland promotes a healthful diet that focuses on nutrient-dense whole foods, incorporating vegan junk can be a helpful way to eat healthily over the long term. For anyone starting their plant-based journey, vegan swaps for animal-based products can be a good way to start incorporating more plant-based foods into your diet.

 

Spicy Turmeric Carrot Soup

 

Spicey turmeric Carrot soup

Roxanne Tracey
Delicious Winter Warming Soup With Only 10 Ingredients
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Soup
Servings 6

Equipment

  • Saucepan
  • Blender (Preferably Hand / Soup Blender)

Ingredients
  

  • 4 Large Carrots Peeled & Chopped
  • 2 Shallots or 1 White Onion Chopped
  • 1 Tbsp Ginger Finely Chopped
  • 6 Cloves Garlic Sliced
  • 1 Red Pepper Chopped
  • 1 Chilli Deseeded & Chopped
  • 2 tsb Tumeric Powder
  • 1 tsp Cracked Black Pepper
  • 700 ml Vegetable Stock
  • 2 Tbsp Corn Flour To Thicken Mix In some water & add right before blending

Instructions
 

  • Prep All Vegetables
  • Heat a medium sized saucepan and add Olive Oil
  • Add onions and cook for 5 minutes
  • Add in peppers and allow to soften
  • Add the Ramaining Veg: Carrots, Ginger, garlic & Chilli. Cook For 5 Minutes
  • Add in turmeric and black pepper- keep stirring so the mix doesn’t burn on bottom
  • Add in stock and let cook for at least 30minutes on a low heat until carrots are completely cooked
  • Turn off heat and liquidise with a soup blender- be careful to hold saucepan handle firm to avoid splatter
  • Serve Imediately

Notes

Freezer Friendly - Divide Into Portions Before Freezing
Keyword soup

Plant Based Breakfast Bar Recipe

 

Plant Based Breakfast Bar

Breakfast Bar Recipe

A simple breakfast bar recipe that makes 6-8 delicious oat bars
Prep Time 10 mins
Cook Time 1 hr
Course Breakfast
Servings 8 Bars

Equipment

  • Mixing Bowl X2
  • Oven Tray
  • Oven

Ingredients
  

  • 160 g Whole Rolled Oats Any style of oats will do, but whole oats will give a better texture for the finished product
  • 120 g Dried Fruit
  • 60 g Chopped Almonds
  • 30 g Seeds
  • 1 tbsp Cinnamon
  • 350 ml Plant Milk Avoid Barista Style if Possible
  • 1 Ripe Banana Ripe = Yellow with brown spots
  • 1 tsp Maple Syrup / Agave Syrup / Date Syrup

Instructions
 

  • Preheat The Oven to 180c
  • In a large bowl, mix together the dry ingredients: Oats, Dried fruit, Nuts, Seeds & Cinnamon. Set Aside
  • In another bowl, peel the ripe banana & mash with a fork until soft & gooey
  • Add the plant milk & sweetener, and mix well until combined. Ensure that the ripe banana is scraped from the bottom of the bowl & mixed also
  • Add the wet mixture to the dry mixture & combine thoroughly. The oats will begin to soak up the oat milk
  • Line your oven tray with baking paper or grease the inside with coconut oil to ensure that it does not stick. Pour in the mixture & spread evenly to all four corners with a consistent thickness throughout
  • Place in the oven for 50min to 1 hour. Depending on your oven, you may need slightly longer. If bars are still a little soggy when you go to cut them, place back in the oven for a few more minutes (see video below)
  • Remove tray & allow to cool before slicing into 6-8 equal sized bars
  • Store in a sealed container in the fridge for up to 1 week
Keyword Breakfast Bar, Oats, Snack

Mexican Burrito Bowl Recipe

 

Plant Based Recipe Mexican Bowl

Mexican Burrito Bowl

This Simple Recipe Contains Your 5 Portions Of Daily Fruit & Veg
Prep Time 5 mins
Cook Time 20 mins
Course Main Course
Cuisine Mexican
Servings 1 Person

Equipment

  • Knife
  • Chopping Board
  • Small / Medium Pot W/ Lid

Ingredients
  

  • 150 g Brown Rice
  • 400 g Black Beans (1 tin) Washed & Drained
  • 1 Red Pepper Diced Into 1-2 cm pieces
  • 100 g Sweetcorn (1 Small tin) Washed & Drained
  • 1 Jar Mexican Salsa
  • 1 tsp Cumin
  • 1 Tsp Smoked Paprika
  • 1 Avocado
  • 1 Lime
  • 30 g Corriander (optional)

Instructions
 

  • Boil the brown rice in a pot (lid on) for 15 minutes or until cooked. Drain any excess water
  • In a bowl or the same pot, add the washed & drained black beans & sweetcorn to the rice
  • Add the salsa & mix well
  • Now add the cumin, paprika & red pepper, stirring well to mix all ingredients together. Set Aside
  • In a seperate bowl, scoop out the avocado flesh & mash up well. Add the juice of the lime & corrinader if using. Mix Well
  • To Serve, fill a small bowl with the rice & beans mix about 3/4 full, and add the guacamole on top
Keyword Bowl, Burrito, Mexican

Plant Based Pancakes: Vegan Pancake Tuesday

Plant Based Pancakes

Plant Based Pancakes

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 8 Pancakes

Equipment

  • Mixing Bowl
  • Frying Pan

Ingredients
  

  • 350 g Self Raising Flour
  • 1 tsp Baking Soda
  • 1 tbsp Vanilla Extract
  • 1 tbsp Sugar
  • 450 ml Oat Milk Avoid Using Barrista Style if Possible

Instructions
 

  • In a Large Mixing Bowl, add 1 teaspoon of baking soda to 350g of self raising flour. Mix well
  • Add 1 tablespoon of sugar, white/brown/coconut sugar, and mix well before adding the vanilla extraxt
  • With a wooden spoon, gradually mix in the oat milk until mixture is smooth and there are no lumps. Extra oatmilk can be added if needed
  • Heat a large non-stick pan over medium heat. Add some coconut oil if needed
  • Using a ladle or large spoon, spoon 1/8 of the mixture into the pan and allow it to spread evenly into a circle
  • Cook for roughly 2 minutes on each side or until the middle is fluffy & each side is golden brown
  • Repeat for the remaining mixture & add berries or chocolate if needed
  • Serve imediately with Maple syrup, lemon, berries or desired toppings
Keyword Brunch, Pancakes

Fiid Plant Based Samosa Recipe

 

Plant Based Samosa Fiid

Fiid Plant Based Samosa Recipe

A quick and easy plant based samosa recipe created with a Fiid Hearty Chickpea Tagine Pouch. This Recipe contains 5 portions of vegetables
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Side Dish, Snack
Cuisine Indian
Servings 3

Equipment

  • Knife & Chopping Board
  • Frying Pan
  • Oven

Ingredients
  

  • 1 Pouch Fiid Hearty Chickpea Tagine
  • 1 Jus Roll Puff Pastry Defrosted
  • 100 g Frozen Peas
  • 1 Medium Potato Cut Into 1cm Cubes

Instructions
 

  • Slice The Potato into 1cm Cubes, Peeling Optional
  • Place Frying Pan Onto Medium Heat & Add 1 Tablespoon Oil
  • Add Potato Cubes & Fry For 3 Minutes
  • Add Peas & Fiid Pouch. Stir To Combine & Fry For 4/5 Mins Or Until Sauce Has Thickened Slightly
  • Preheat Fan Oven to 180
  • Slice Puff Pastry Roll Into 3 Pieces
  • Unroll Each Piece Individually. Fold or Roll One Corner Of Pastry Diagonally So that A Small Cone Or Pocket Of Pastry Is Made (See Video)
  • Add Filling. Fold Over Remaining Pastry & Use Water To Seal End Together. Repeat For Remaining Pastry Rolls
  • Place On Baking Tray & Roast For 35 Minutes, Or Until Crispy
  • Serve With Sweet Chutney Or Sweet Chilli Sauce
Keyword Fiid, Samosa