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Easy Homemade Vegan Snacks for Coronavirus Isolation
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We’ve all dreamt of what we’d do if we had more time on our hands. Whether you’re slaying through your bucket list, or slumped in front of Netflix, phone in one hand and a Hobnob in the other, one thing that most of us are practicing is social distancing, and if you find you’re snacking more than usual while hanging out at home, you’re not alone. So we’ve put together a list of choice recipes from our all-time favourite bloggers specialising in the tastiest of vegan treats to keep your housemates on side and your serotonin levels soaring. Stay tuned for regular updates to the list…

No-Bake Matcha Brownies by Sara Kiyo Popowa aka Shiso Delicious

Sara Kiyo Popowa aka Shiso Delicious is on a mission to find beauty and sustainability on every level in life: in how we eat and prepare our food, how we view ourselves and our earth and how we choose and dispose of the products we use every day.

All of the ingredients in this recipe can be ordered online from the safety of your home. Try Clearspring UK for the more unusual items.





  1. Blend the nuts and oats to a course flour in a food processor or blender. Add the remaining ingredients and process until the mixture looks moist and just starts lumping together. Line a small tray with baking paper – a regular bread tin works well. Squish the mixture into the tin to form an even base.
  2. Melt the white chocolate and oil. You can do this in a small heatproof bowl placed over a pot of simmering water, or use a microwave. Spread half of the chocolate evenly over the base. Using a fork, whisk matcha into the remaining chocolate and drizzle it over the base. Drag a toothpick between the white and green to create patterns.
  3.  Let firm up in fridge. Cut in squares (or triangles as in the image) using a big sharp knife. For neatest results, pour hot water on the knife before cutting, and wipe knife between cuts. Store in an airtight container in the fridge.

Garlicky Wild Mushrooms on Toast by @rebelrecipes

Ingredients:⁠ ⁠

  • 2 tbsp extra virgin olive⁠
  • 2 cloves garlic sliced⁠
  • 3 big handfuls mushrooms broken up a bit
  • 1 tbsp white wine (optional)⁠
  • Big pinch sea salt⁠
  • Black pepper⁠
  • 1 tbsp fresh thyme leaves
  • 2-3 slices toasted sourdough*⁠
  • Drizzle of extra virgin olive oil⁠ ⁠


  1. In a pan, on a low to medium heat – fry the garlic with the oil for a minute or so.⁠
  2. Add in the mushrooms and white wine.
  3. Stir to combine and sauté for 3-4 minutes until the mushrooms have softened.⁠
  4. Season with salt, pepper and thyme.⁠
  5. Drizzle some extra virgin olive oil over toasted sourdough*.⁠
  6. Spoon the mushrooms on top.⁠ ⁠

*Ideally this is made with crusty sourdough bread. If you’re feeling extra adventurous try the recipe for homemade sourdough from @batch_london below. Otherwise, use whatever bread you have in the house.

Home baked Sourdough Bread by @batch_london

First, you need to make your ‘Starter’:

  1. Take 35 grams of strong white and 35 grams of wholemeal flour, and mix together with 70 grams of warm water.
  2. Leave in a lidded jar or container for a full day or overnight, making sure not to leave it for any longer. Make sure the container is not airtight, as the starter will be expanding as it ferments.
  3. Repeat process, always adding equal parts flour and warm water for five days. You’ll find the mixture expands making sure you pour out half before feeding to give it space to expand in your jar.
  4. After five days you have your starter ready to go. If you plan to bake a couple of times a week, keep feeding it!
  5. If you are going to bake less frequently, you can store your tarter in the fridge for up to five days without feeding it. Being in the fridge slows the fermentation right down.

For the Dough:


  • 360 grams strong white organic flour
  • 60 grams of wholemeal flour or any other flour you have knocking about (spelt, rye etc.)
  • 305 grams warm water
  • 80 grams of your Starter, freshly fed that day
  • 16 grams sea salt


  1. Combine all flours and water, mix until a soft dough has formed.
  2. Leave to rest for an hour under some cling film.
  3. After an hour mix your rested dough with the sourdough starter and salt.
  4. Wet your hands to scrunch the salt into the dough and also avoid it sticking to your hands.
  5. Leave for half an hour under cling film.
  6. After half an hour you want to stretch the dough from one corner and fold it over diagonally to the other corner pulling at it so the gluten becomes stronger.
  7. Repeat this process 4 times until you’ve folded 4 corners of your dough.
  8. Cover and repeat 3-5 times in half an hour intervals or until your dough is strong enough to stand as a ball without sinking back into the shape of your mixing bowl.
  9. When finished stretching and folding, rest for an hour in a warm place covered with a tea towel.
  10. After an hour dust a tea towel cover bowl with a good bit of flour.
  11. When finished stretching and folding, rest for an hour in a warm place covered with a tea towel.
  12. After an hour dust a tea towel cover bowl with a good bit of flour.
  13. Fold your rested dough out onto a watered surface, then pull out four corners making almost a square shape.
  14. Tuck those four corners back into the centre of your dough and fold over the whole dough to that you see a smooth surface on top.
  15. Twist the dough, cupping your hands underneath it, this will seal the bottom of it.
  16. Then place smooth side down into your tea towel lined bowl.
  17. If you want to decorate the top of your loaf with seeds, sprinkle into the bottom of your tea towel lines bowl before your place your dough in for the final prove.
  18. For the final prove, you can leave at room temp (preferably warmer area of your flat) for four hours.
  19. Alternatively store your dough in the fridge overnight. This method tend to give you more of a sour tasting loaf.

For the Baking:

  1. After your final prove you want to get your oven on it’s highest setting (usually 250). If you have a casserole dish or cast iron pot with a lid put that in the oven whilst it is preheating.
  2. Take your proved dough and carefully tip it out onto some baking paper or non stick baking sheet.
  3. Dust with a small amount of flour and score with a sharp knife the pattern of your choosing, you can find tutorials of different patterns on youtube.
  4. If you don’t have a sharp knife, scissors work well as an alternative.
  5. When your oven is pre heated, take out your pot and place your dough inside, cover with the lid and place it in the oven.
  6. If you don’t have a pot, use a baking tray but have a separate baking tray with water in on the lowest rack. This creates steam for a crustier loaf.
  7. Have the dough baking for 10 minutes at 250 then take the lid off your pot (if using) and bring the temp down to 220 for another 10 minutes.
  8. After this initial 20 minutes you should hopefully have seen your dough rising. If you see any darkening or burning at this point, put a square of tinfoil over the top.
  9. Finish off the dough at 220 for a further 25 minutes, if you are using a baking tray you can take the water out of the oven now.
  10. After 25 minutes, take you loaf out. If you want it darker out it in for a further 5-10 minutes.
  11. Take out and rest on a wire rack until cooled.

Cut and serve!

Stay tuned as we add more recipes from our favourite chefs in the coming days and weeks x

Fleggs and Cheggs – the joys of Vegan Eggs!

Vegan egg mixtures for baking can be made from ground flax seeds (fleggs) or ground chia seeds (cheggs). Simply mix three tablespoons of hot water and one tablespoon of the flax or chia. Mix well and leave in the fridge for 15 minutes to set. The gooey, gel-like mixture will bind ingredients in most baking recipes in the same way that eggs do.

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22 / 03 / 2020 // Written by Juliet Kennedy
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