Where to eat vegan in Edinburgh

Monday, 29 January 2018

Edinburgh is a wonderful city to be vegan in. I previously favoured Glasgow as it had more fully vegan places, but Edinburgh is quickly catching up with more and more places opening all the time, including Scotland's first fully vegan ice cream and donut shop - yes, it's incredible! Right now, these are the best spots if you are looking for some delicious vegan food in Edinburgh, so if you are planning a trip make sure to pop a few of these on your 'to visit' list! The hardest part is choosing where to go first, although I don't think you can beat freshly made vegan donuts...


BEST FOR BREAKFAST AND LUNCH

103-105 West Bow  |  Good vegan options 
Hula is probably the best all-rounder. Smoothie bowls and porridge for breakfast, avocado toast, sourdough sandwiches and their delicious rainbow bowls for lunch, and lots of cakes, smoothies and juices too. You always know you'll get a good meal when you go to Hula, plus it's got such a good vibe - it's rarely quiet but you can usually always get a table without a wait. 

Brochan
24 Marchmont Crescent | Almost totally vegan
A recent discovery but a solid contender for maybe my favourite cafe in Edinburgh. Described as a porridge and grains cafe, Brochan serves up the most incredible breakfast ever. It's pretty damn hard to get a decent bowl of oats out with most places lacking an understanding of the vital role that toppings play in porridge enjoyment, but Brochan has nailed it. From banoffee to chai spiced apple and chocolate raspberry, you won't be disappointed with their selection, and they have some amazing sounding granolas and toast too if porridge isn't your jam. A must visit spot to start your day. 


34 Elder Street  |  Fully vegan 
One of Edinburgh's few fully vegan cafes, Holy Cow is a total hidden gem. Just down from the bus station and below street view, you'd easily miss this place if you weren't looking for it. They specialise in burgers and sandwiches but also have incredible cakes. You'll be really full after your visit but it's so worth it.

16 Grassmarket  |  Plant-based 
Home to the prettiest smoothie bowls in town, Pumpkin Brown is a really cute wee cafe on Grassmarket. They do porridge, smoothies and lots of really nice salads and cakes. It's also a great place if you need to grab and go because lots of their products are packed and ready to take away.


BEST FOR DINNER 

23-25 St Leonards Street  |  Good vegan options 
Epic vegan nachos are really the only words needed to describe The Auld Hoose. Cheap and cheerful and unlike anything you've ever seen. They claim to serve Edinburgh's largest nachos and I really don't think anyone could dispute them on this - they are huge! In fact, the regular size serves two people, usually with leftovers, so go hungry. They also serve vegan burgers and hot dogs but I've never known anyone to go here and not get the nachos. 

41 Lothian Street  |  Vegetarian 
100% meat free (and usually vegan) soul food is what Paradise Palms is all about. It's comfort food at it's best so the menu includes things like chipotle macaroni cheese (maybe the best mac and cheese I've had), chilli, hot dogs, and nachos. Get a side of corn too, you won't regret it.


42 Howe Street  |  Vegetarian 
This is one of the few here that I haven't visited myself (yet), but I've heard so many good things that I had to include it. Fully vegetarian, with a huge vegan menu, Nova is a favourite among local vegans. They also have lots of vegan meats so if you're into that then this place is definitely worth a visit. Make sure you book though as the restaurant is tiny! 

25C Thistle Street  |  Fully vegan 
Henderson's has quite a few cafes and restaurants across the city but only one that's fully vegan - you can get lots of vegan options at their other locations too though. If you're after something a bit fancy for a special occasion then this little vegan bistro is great. All the food is super fresh and there are often dishes on the menu that are a bit different. It is a bit expensive compared to other places though, hence why it's the one for something special.


BEST FOR COFFEE AND CAKE 

65 Clerk Street  |  Vegetarian 
I'm a huge fan of Herbivore, mainly because their brownies are the best in the world, but also because it's super cute and everything I've ever eaten by these guys has been incredible. It's definitely worth popping in, even if it's just to pick up a brownie...

Grassroots
20 Lochrin Buildings, Gilmore Place  |  Plant-based 
Grassroots has good lunch things, but the cakes win it for me. They stock The Doughnut Family doughnuts and Blitz Patisserie raw cakes, which if you're from around Edinburgh, you'll know all about because they are amazing. The hot chocolate here is also a winner. 

ConsiderIt 
3-5a Sciennes  |  Fully vegan
Donuts, chocolate and truffles that are all vegan - basically the dream. ConsiderIt has it down when it comes to vegan donuts and always have a good selection of flavours; my personal faves include white chocolate honeycomb and the filled salted caramel one. Their hot chocolate is also incredible. Prepare for a wonderful sugar high when you visit because there isn't a savoury item in sight!


Vegan Sausage Stew

Monday, 23 October 2017

It's been a pretty long time since I last posted a recipe on here. That's the thing about having a blog, sometimes you're absolutely full of motivation and are banging out post after post, and other times you just aren't. Recently, I've been on an extended phase of the latter. As much as I love my blog, I also love being outdoors and exploring new places, seeing friends and family, and reading, so while I've been making more time for those things, this little space has been a bit neglected. I really wanted to share this recipe with you today, though, because it's such a comforting and hearty meal, which is exactly what we need at this time of year. Coming home to this after a long walk out in the cold is just wonderful. 


You will need (serves 4-5) 
1/2 a butternut squash (or one small one)
1 carrot
1 courgette
1 onion
1 leek
2 handfuls spinach
2 cloves garlic
4 vegan sausages (I use Linda McCartney's vegetarian sausages)
400g tin chopped tomatoes
400g tin mixed pulses or beans
1/4 cup red lentils
2 cups vegetable stock (I made this using 1 teaspoon of Marigold vegan bouillon powder)
1 teaspoon mixed herbs
1 teaspoon smoked paprika
1 teaspoon coriander
1/2 teaspoon dried chilli flakes
1 tablespoon vegan worcester sauce
2 tablespoons tomato puree
1/2 teaspoon sugar

Method: 
- Finely chop the onion and garlic and chop the squash, carrot, courgette, and leek into small chunks.
- In a large pot, add a little water and fry the onion, garlic, carrot, and leek for 3-4 minutes.
- Add the herbs, spices, and sugar and fry everything for a further 1-2 minutes.
- Add the stock, squash, courgette, lentils, and beans along with the chopped tomatoes, tomato puree, and worcester sauce.
- Put a lid on the pot and leave to simmer over a low heat for 40 minutes.
- While the stew is cooking, cook the sausages according to packet instructions so they are ready at the same time as the stew.
- Chop the sausages into chunks and add to the pot along with the spinach and cook everything together for a further 10 minutes.
- Serve with mashed potato or rice.


The Vegan Treaterie

Monday, 18 September 2017

Today we're talking about biscuits, specifically, The Vegan Treaterie's cookies and shortbread, which I have definitely fallen a little in love with.   

The Vegan Treaterie is a small business started by Madi who, after moving to the UK from NZ in 2015, fell into our very British obsession with tea and biscuits. You can't blame her really because who doesn't love a good cup of tea and a biscuit? Vegan biscuits aren't difficult to find - I mean Oreos are pretty much everywhere, however, the market was somewhat lacking a really good quality vegan biscuit brand, which is where The Vegan Treaterie was born from. 

With cookie flavours including chocolate and peanut, ginger and walnut, and pistachio and lemon; and shortbreads flavoured with lemon, spices, and salted chocolate, The Vegan Treaterie is shaking up the biscuit scene, which is so often forgotten about in favour of donuts and cakes (not that I'm complaining). All the biscuits come in really cute tins too, making them perfect for giving as a gift, something other vegan biscuits are definitely lacking. 


Madi so very kindly sent me two tins of her lovely biscuits to try after I discovered her Instagram and went on a bit of a liking party, commenting how incredible I thought her treats looked. She sent me a tin of the ginger and walnut cookies and one of the salted chocolate shortbread. Let me tell you, when you open a package and are greeted with the wonderful sweet smell of homebaked biscuits, you know what's inside is going to be good.  

The cookies were divine; crunchy but with a bit of a chew, as all good cookies should be, and delicious. The shortbread was also lovely but let me just preface this by saying vegan shortbread is damn hard to make and I think Madi has done a really good job, but as a Scot, it wasn't shortbready enough for me - that melt in your mouth, crumbly goodness just wasn't there. However, it tasted amazing and it took much restraint not to eat the whole tin in one go. 

So, in summary, I'm really loving The Vegan Treaterie and can't wait to get my hands on more of their biscuits (and probs give them to all my friends and family this Christmas...)! 


*Madi very kindly sent me these biscuits to try but, as always, all opinions, thoughts, and gushings of love for delicious vegan food are my own. 

Asparagus and Broccoli Pasta Bake

Monday, 19 June 2017

This is a recipe I created for the lovely girls at Turah Magazine. The first issue has just come out and it's a truly beautiful piece of work which I am so happy to of been a part of. Turah is all about promoting mental and physical wellbeing and focuses on things like mindfulness, ethical consumption, good food (maybe I'm bias), art and exercise. The magazine is filled with beautiful illustrations, insightful words and a whole lot of positivity. I just love it. If you're in Edinburgh or Glasgow look out for this little gem floating around as it's well worth a read if you can get your hands on a copy (plus it's free!). But, in case you can't pick up a copy, the team have so very kindly let me share the recipe here too so I hope you will enjoy it!


You will need (serves 2):
around 24 spears of asparagus
1 head of broccoli
2 cups pasta

for the sauce
3 tablespoons vegan butter 
3 tablespoons plain flour 
2 cups soya milk 
1/2 cup nutritional yeast 
1 teaspoon dijon mustard 
1 teaspoon onion granules 
1/2 teaspoon garlic granules 
a little salt and black pepper to season

for the topping 
1 slice of whole wheat bread 
2 tablespoons nutritional yeast 

Method: 
- Pre-heat the oven to 200 degrees celsius. 
- Snap the woody end off the asparagus - bend it until it snaps and the bottom piece that snaps off is the woody bit you don't want. 
- Lay out the asparagus on a lined baking tray and drizzle with a little olive oil, a pinch of salt and a sprinkle of black pepper. Pop in the oven to roast for 10 minutes. 
- While the asparagus is roasting, put the pasta onto boil for 10 minutes and then start making the sauce. 
- In a pot, melt together the vegan butter and plain flour until it forms a paste. Gradually add the milk to the pot in small amounts, stirring well, to make a white sauce. Do this until all the milk has been added. 
- Add the rest of the sauce ingredients to the pot and mix well. Set aside until everything else is ready. 
- Add the broccoli into the pasta pot two minutes before it has finished cooking to part cook this. 
- Remove the asparagus from the oven and chop up the spears up into chunks. 
- Drain the pasta and put it back into the pot. Add the asparagus and pour over the sauce. Mix well until everything is covered in sauce. 
- Transfer the pasta to an ovenproof dish. 
- To make the topping, add the slice of bread to a food processor and pulse up into breadcrumbs. Stir through the nutritional yeast and use this to top the pasta bake. 
- Pop in the oven to bake for 15 minutes at 180 degrees celsius.