The V Spot

The V Spot
Vegan General Store

Christmas Opening Hours 9th December 2017

Here are our opening hours over the Christmas season:

Monday 18th to Saturday 23rd Open 9am to 7pm. LATE OPENING
Christmas Eve (Sunday) Open 9am to 5pm
Christmas Day CLOSED
Boxing Day CLOSED
Wednesday 27th December CLOSED
Thursday 28th December Open 10am-4pm
Friday 29th December Open 10am-4pm
Saturday 30th December Open 9am-5pm
Sunday 31st December Open 10am-4pm
New Year’s Day CLOSED
Tuesday 2nd January onwards Normal opening times
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Chestnuts and Sprouts 2nd December 2017

Chestnuts and Sprouts

Brussels sprouts have a bad reputation, mainly because they are often served after being boiled into a squidgy and disgusting mess. It doesn’t have to be that way! Here a way to serve crisp, tasty sprouts with the added bonus of Christmassy chestnuts. They look and taste great and you might even convert some people to loving their sprouts.



Ingredients

Method

  1. Drain the chestnuts.
  2. Peel the tough outer leaves from the sprouts and cut off the stalks. Cut them in half.
  3. Cut the vegan bacon rashers into thin, short strips.
  4. Heat a knob of margarine in a frying pan and add the chestnuts, sprouts and bacon. Fry for around 5-10 minutes until the chestnuts and sprouts soften and start to brown.
  5. Sprinkle with salt and pepper.

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Mushroom & Chestnut Wellington

Mushroom & Chestnut Wellington

Mushroom & Chestnut Wellington

This is a great centrepiece for a special meal and it’s really easy to make. Delicious served with roast potatoes, vegetables and gravy. The ingredients are available from The V Spot.



Ingredients

Method

  1. Preheat the oven to 200℃ / Gas Mark 6.
  2. Chop the onions and garlic and roughly slice the mushrooms.
  3. In a large saucepan, fry the onion in the olive oil until tender.
  4. Add the garlic and mushrooms and cook until mushrooms are tender.
  5. Put the mixture into a blender and blend to a purée.
  6. Grind the chestnuts. Put them in a large bowl with the ground almonds, breadcrumbs, puréed mushrooms, soy sauce, lemon juice, tarragon and yeast extract and mix well.
  7. Season with salt and pepper.
  8. Roll the puff pastry out to a 15” square.
  9. Place the pastry onto a greased baking sheet and heap the mixture into the centre, forming a loaf shape.
  10. Make diagonal cuts in the pastry about 1cm apart on each side of the mixture, then fold these over the mix to make a kind of plait. Tuck the ends in neatly and trim off any extra bits.
  11. Brush with soya milk.
  12. Bake for 40 minutes until pastry is puffed and golden brown.

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Christmas catalogue 29th November 2017

Take a look at a selection of our Christmas foods and gifts.

If you are in the shop, you can pick up a copy of our Christmas brochure.

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Easy Banoffee Pie 6th October 2017

Easy Vegan Banoffee Pie

A super-easy recipe for Banoffee Pie, using the wonderful coconut-based sauces from Nature’s Charm.

Ingredients

Method

  1. Put the coconut whipping cream into the fridge to chill it.
  2. Crush the biscuits and place them in a bowl.
  3. Put the margarine in a pan and heat gently until melted. Mix with the biscuits.
  4. Press the mixture into a serving dish or loose bottomed baking tin. Chill in the fridge for 10 minutes.
  5. Spread the caramel sauce evenly over the base.
  6. Cut the banana into slices and place over the caramel sauce.
  7. Whip the chilled coconut cream with an electric mixer until it’s light and creamy. Spread over the bananas.
  8. Decorate the pie with grated or shaved chocolate.
  9. Keep chilled until ready to serve.

The ingredients in this recipe are available from The V Spot.

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Banana Flower ‘Fish’

Banana Flower ‘Fish’

Beer battered vegan fish made from banana flowers(!)

Source: The Hunger Grains

Ingredients

Method

  1. Drain the banana blossoms.
  2. Straighten out the banana blossoms and put them in a bowl. Cover them with hot water.
  3. Add seaweed flakes, lemon juice and dill.
  4. Cover the bowl and place in the fridge for at least 1 hour.
  5. To make the batter, put rice flour, celery salt, paprika, and pepper in a bowl.
  6. Gradually add the beer, mixing with a balloon whisk as you go to make a smooth batter.
  7. Chill the batter in the fridge for 10 minutes.
  8. Heat some oil in a deep pan or a deep fat fryer.
  9. Gently squeeze the moisture from the banana blossoms, then roll them in rice flour.
  10. Mix the batter again and dip the banana blossoms in the batter so they are well coated.
  11. Gently put one of the blossoms into the hot oil and fry, turning occasionally, until the battered is light brown. Repeat for the other blossoms.

The ingredients in this recipe are available from The V Spot.

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Baked Bean Bake 27th August 2017

Baked Bean Bake

This is a really filling dinner which can be eaten hot with vegetables and gravy or cold with a salad.



Ingredients

Method

  1. Preheat the oven to Gas Mark 4 / 180 °C / 350 °F. Grease a loaf tin with oil or margarine.
  2. Empty the baked beans into a bowl and mash them with a potato masher or a fork.
  3. Stir in the breadcrumbs and leave to stand for 10 minutes.
  4. Meanwhile, chop the onion and fry in the vegetable oil for a few minutes.
  5. Add the sausage mix, fried onion, mixed herbs and some salt and pepper to the bowl. Mix well and place into the greased loaf tin, pressing the top flat. Brush the top with more oil.
  6. Bake for one hour.

The ingredients in this recipe are available from The V Spot.

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Tempeh Bacon

Tempeh Bacon

Tempeh is made from fermented soya beans and has a chewy texture. It’s available from The V Spot’s freezer.

Ingredients

Method

  1. If the tempeh is frozen, defrost in the fridge overnight.
  2. Mix the marinade ingredients.
  3. Carefully cut the tempeh into 5mm thick slices.
  4. Put the slices into a small zip-lock bag with the marinade and leave for 24 hours.
  5. When ready, fry the strips in a little oil.

The ingredients in this recipe are available from The V Spot.

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Vegan Pancakes

Vegan Pancake Recipe

It’s easy to make tasty pancakes without eggs. In our shop we have organic lemon juice, whipped soya cream and a wide range of syrups to put on top of your pancakes.



Ingredients

Method

  1. Sift the flour, baking powder, sugar and salt into a bowl.
  2. Put the oil and 300ml of water in a small bowl and whisk together
  3. Make a well in the flour mixture and pour in the wet mixture. Stir briefly.
  4. Put a little oil in a frying pan (or spray with oil) and heat it.
  5. Drop a spoonful of batter mix into the pan and cook until bubbles form and the edges are dry. Work at the edges with a spatula until it moves.
  6. Flip it, and cook until browned on the other side.

The ingredients in this recipe are available from The V Spot.

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Coconut Bacon

Coconut Bacon

Ingredients

Method

  1. Preheat the oven to 180℃ / Gas Mark 4. Line a large baking sheet with baking paper.
  2. Put the tamari, liquid smoke, maple syrup and water into a large bowl and mix well.
  3. Drop the coconut flakes into the bowl and stir until they are coated.
  4. Spread the flakes across the baking sheet.
  5. Bake for 10 minutes, stir and then bake for another 8 minutes keeping a careful watch so that they don’t burn. They should be dark brown but not black.
  6. Leave the chips on the baking sheet to cool. Once cool, store in an airtight container for up to 2 weeks.

The ingredients in this recipe are available from The V Spot.

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