The V Spot

A vegan general store

For a kinder, greener world

Vegan Alternatives 8th August 2018

Product Alternative
Bacon
Béchamel sauce (white sauce) Ecomil Organic Almond Bechamel Sauce
Beef
Black pudding VPud Black pudding
Burgers
Butter
Cake
Cheese
Cheese sauce Free & Easy Cheese Sauce Mix
Chicken
Chocolate bars
Chorizo VBites Cheatin’ Chorizo Pieces
Condensed milk Nature’s Charm Condensed Coconut Milk
Cream
Cream cheese
Custard
Eggs (as an ingredient)
Evaporated milk Nature’s Charm Evaporated Coconut Milk
Fish & Shellfish
Fudge
Gammon VBites Cheatin’ Gammon Roast
Gravy
Honey
Hot chocolate
Ice cream
Jelly babies / Haribo / Gummy sweets
Kebab meat Wheaty Doner Kebab Pieces
Mac & Cheese
Marshmallows Freedom Mallows
Mayonnaise
Meat
Meat slices for sandwiches
Milk chocolate
Nutella
Milk Plant milks
Duck Mock duck
Pancakes Vegan pancake recipe
Parmesan
Pesto
Pork
Ready meals
Salad cream Granovita Salad Cream
Sausages
Sausage rolls
Scrambled eggs
Steak Sgaia steaks
Sour cream
Stock cubes
Sweets (boiled) Candy Shack sweets (sugar free)
Turkey
Worcester sauce
Yogurt

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Tempeh Bacon 27th August 2017

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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Rice Paper Bacon

Thanks to Corinne Longman for sharing this recipe.

Ingredients

Method

  1. Mix the oil, soy sauce, yeast flakes and liquid smoke in a small bowl. Add enough water to make a thin paste.
  2. Using scissors, cut a few of the rice paper discs into strips about 25mm wide.
  3. Heat some water and pour it into a large flat dish or a frying pan. The water should be hot but not boiling.
  4. Heat some oil in a frying pan.
  5. Dip a strip of rice paper into the water until it is softened enough to fold. Hold it at one end and gently squeeze the water out with your other hand.
  6. Dip the strip into the marinade, then fry it in the oil for about 4 minutes. Then, flip it over with a fork and fry for two minutes on the other side until it is crispy. Repeat this for the other strips.
  7. Once fried, drain the strips on kitchen roll.

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

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