Recipes

Creamy Mushroom Croissant

SERVES 4

COOKS IN 25 MINUTES

PREPARED BY GAZ OAKLEY

Ingredients

Mushroom Filling

600g Mixed Mushrooms, chopped evenly

2 tsp Garlic Granules

1 tsp Dried Chilli

1 tbs Dried Tarragon

1 shot Vegan Friendly Brandy

1 cup Vegan Cream

2 tsp Sea Salt

1 tsp Cracked Black Pepper

Garnish

2 tbs Pumpkin Seeds

2 Spring Onions, chopped fine

Cavolo Nero (kale) 4

tbs Balsamic

Method

Pre heat a non stick pan over a high heat. Add a touch of oil, followed by the mushrooms, garlic, chilli & tarragon.

Sauté the mushrooms for 3-4 minutes, stirring often. When the mushrooms are golden, deglaze pan with the brandy, you may see a few flames when you add it – that’s just the alcohol burning off.. exciting but please be careful.

A minute after adding the brandy stir in the vegan cream & seasoning. Let the creamy mixture come to a simmer for a minute then serve.

I like to serve the creamy mushrooms on top of the warm fluffy croissants, garnished with some greens, pumpkin seeds, drizzle of balsamic vinegar & chopped spring onions.

Crispy Portobello Mushroom Buffalo Brioche Roll Burgers

SERVES 4

COOKS IN 60 MINUTES

PREPARED BY GAZ OAKLEY

Ingredients

Batter

1 cup/120g Plain Flour

1 tbs Vegetable Oil

Water

1 tsp Sea Salt

Coating Mix

1 tsp of;

Cayenne Pepper

Onion Granules

Celery Salt

Dried Chives

Chilli Flakes

Paprika

1/2 cup/60g Panko Bread Crumbs

1 Cup/120g Flour Frying Oil

1/4/60ml Vegetable Oil

Sauce

1/2 cup/120ml Buffalo Sauce

2 tbs Maple

3 tbs Tomato Ketchup

Garnish

4 Vegan Croissants, baked to packet instructions

4 tbs Vegan Mayo

1 cup/50g Shredded Lettuce

1 Tomato, sliced

4 Slices Vegan Cheese

Method

Pre heat your oven to 180 degrees C & line a baking tray with parchment paper.

First up make the batter, simply whisk together the flour, water, oil & salt until it resembles a pancake batter style consistency.

Next in a separate mixing bowl, add all the coating mix ingredients and mix well.

Simply, individually dip each mushroom first in the batter mixture then into the coating mixture. I repeat this twice so the mushrooms are really well coated. Then place the mushrooms on your lined baking tray.

To cook the mushrooms, add the frying oil to a large frying pan & place the pan over a medium heat.

When the pan is hot, add the mushrooms and shallow fry them for 3 minutes on each side or until they are nicely golden. Once fried, place them back onto the baking tray and then into the oven to cook through to the centre for 10 minutes.

Meanwhile whisk together buffalo sauce, maple & ketchup in a small mixing bowl. Once the mushrooms have baked, dunk them in the buffalo sauce mixture & place them back on the tray & into the oven for a further 2 minutes.

To serve, spread the mayo on your freshly baked croissants, then add lettuce, tomato, top with a mushrooms & vegan cheese.

‘Ham & Cheese’ Croissant Bake

SERVES 6

COOKS IN 60 MINUTES

PREPARED BY GAZ OAKLEY

Ingredients

Cheese Sauce

1/2 cup/115g Butter

1/2 cup/60g Flour

4 cups/1ltr Non Dairy Milk

1 Onion, peeled & halved

1 Bay Leaf

Pinch Ground Nutmeg

1 tsp Sea Salt

1 cup/100g Grated Vegan Cheese

Red Pepper Sauce

3 Roasted Red Peppers, from a jar, chopped roughly

1 Red Onion, chopped roughly

2 Red Chillis, chopped roughly

4 Cloves of Garlic, peeled & chopped

2 tbs Caster Sugar

1/4 cup/60ml White Wine Vinegar

1/2 cup/120ml Extra Virgin Olive Oil

Sandwiches

6-7 Croissants

6-7 Slices Vegan Ham

6-7 Slices Vegan Cheese

12 Sun-dried Tomatoes

1/2 cup/50g Sliced Olives

2 tbs Fresh Chives Chopped

Method

Preheat your oven to 180 degrees C.

First up for the cheese sauce, you need to infuse the milk. In a medium saucepan add the non dairy milk followed by the onion, bay, nutmeg & salt. Place the saucepan over a low heat & stir every now and then for 10 minutes.

Meanwhile, in a large saucepan add the vegan margarine and place the pan over a low heat.

When the margarine has melted, add the flour then using a spatular, mix well. Keep stirring the mix for a couple of minutes to cook out the flour.

Gradually whisk in the infused milk (strained), a little at a time.

Once you’d added all the milk., stir in the cheese & then keep mixing with a spatular until it thickens up, the mixture should be creamy.

Once thick, remove the sauce from the heat & set it aside covered with cling film.

Cut your croissants in half and fill them with the vegan ham, cheese slices, a slice of tomato & a few olives. Then place the sandwiches into your baking dish.

Pour the cheese sauce in all the gaps around the croissants then sprinkle over the chopped sun-dried tomatoes, any left over olives, chopped chives & sesame seeds.

Place the dish into the oven to bake for 25 minutes.

Meanwhile, pre heat a large non stick frying pan over a medium heat & add a touch of oil followed by the red pepper, onion, garlic & chillis.

Sauté the mixture for 3-4 minutes before adding them to a blender with the rest of the red pepper sauce ingredients. Blitz the mixture until it’s smooth. Set the sauce aside until you’re ready to serve. Any left over sauce can be stored in a sealed container for up to 2 weeks in the refrigerator.

After baking, let the croissant bake set for 5-10 minutes before serving with plenty of the red pepper sauce drizzled over the top.

Ice Cream Sandwich

SERVES 6

COOKS IN 15 MINUTES

PREPARED BY GAZ OAKLEY

Ingredients

350g Frozen or Fresh Raspberries

2 tbs Caster Sugar or Sweetener of your choice

Splash of Water

Handful Shelled Pistachios, Crushed

6 scoops Vegan Ice Cream

6 Pan Au Chocolat, baked to packet instructions, and cut in half width ways

Method

To make the raspberry sauce, add the raspberries, sugar & water to a small saucepan & place over a low heat.

Bring the raspberries to simmer for 4-5 minutes to thicken up.

Once the sauce has thickened, set it aside to cool ready to serve in your ice cream sandwiches.

Simply build your sandwiches by topping half a pan au chocolat with a scoop of ice cream, drizzle of the raspberry sauce & a sprinkle of pistachio. Then top with the other half of pan au chocolat.

The sandwiches can be then placed back in the freezer and eaten at your convenience.

Pains au chocolat Tiramisu

SERVES 4

COOKS IN 15 MINUTES

PREPARED BY GAZ OAKLEY

Ingredients

5 Vegan Pains Au Chocolat, baked to packet instructions & cut in half width ways.

1 tin Coconut Milk, Cream reserved – water part discarded

1 pack (170g) Vegan Cream Cheese

1 tbs Cacao Powder

3 tbs Icing Sugar

2 tsp Vanilla Extract

1/2 cup/120ml Good Quality Coffee, brewed over ice

2 tbs Spiced Rum (optional)

Toppings

4-5 tbs Dark Chocolate, shaved over the top

Coffee Beans, 3-4 per tiramisu (optional)

Method

In a large mixing bowl add the coconut cream, cream cheese, cacao, sugar, vanilla & 2 tbs of brewed coffee. Whisk the mixture until it’s thick and creamy and holds itself. This should take you around 2-3 minutes.

Mix together the rum & left over coffee in a small mixing bowl.

To build your tiramisu, individually dip pieces of pan au chocolate into the rum & coffee mixture then place them into your serving containers (I used small glasses).

Alternate between layers of soaked pains au chocolat & tiramisu cream. Garnish your tiramisu with chocolate shaving & a few coffee beans.

You can either serve right or away or keep the tiramisu in your fridge, covered for up to 2 days.

Caramel Banana Pains au Chocolat

SERVES 4

COOKS IN 25 MINUTES

PREPARED BY GAZ OAKLEY

Ingredients

1 cups/128g Caster Sugar

2 tbs Golder Syrup

1/2 cup/120ml Dairy Free Cream

1/2 cup/115g tbs Vegan Margarine

1 tbs Vanilla Bean Paste

4 Bananas, peeled & cut in half length-ways

1 tbs Coconut Oil

Garnish

Mint Leaves

Vegan Ice Cream

Method

To make the caramel sauce add the caster sugar & golden syrup to a heavy based saucepan. Place the pan over a medium heat & allow to melt to an amber coloured caramel. Once melted take the saucepan off the heat then carefully whisk in the cream & margarine. Once incorporated, place the sauce back over a low heat & add vanilla to taste.

Set the sauce aside whilst you caramelise the bananas.

Place a heavy based non stick frying pan over a medium heat. Add the coconut oil & when the pan is hot add the bananas. Caramelise for 2-3 minutes on both sides.

To serve, top your warm pain au chocolat with the caramelised banana & then drizzle over the caramel sauce.

Serve with vegan ice cream & mint

Any left over sauce can be stored in a sealed contain for 3-4 days in the fridge

Vegan Pains Au Chocolat & Orange Bread Pudding

SERVES 8

COOKS IN 90 MINS

PREPARED BY GAZ OAKLEY

Ingredients

Custard

2 cups/480ml Soy or Oat Cream

1 tsp Vanilla Bean Paste

1/2 cup Cornflour

1/2 cup/120ml Non Dairy Milk

5 tbs Icing Sugar

Blood Orange Dressing

5 Blood Oranges, peeled & cut into segments

Juice of 5 Blood Oranges

6 tbs Caster Sugar

1 Star Anise

To Serve

1 pack of La Boulangère Vegan Pains Au Chocolat

3 tbs Brown Sugar, for sprinkling

1 jar Orange Marmalade

Vegan Cream

Method

First prepare the blood orange syrup. Add the orange segments, juice & sugar to a saucepan, then place it over a low heat. Allow the liquid to reduce by half until it is a syrup like consistency, this should take 20-25 minutes.
Meanwhile, spread a thin layer of marmalade on each pain au chocolat.
Lay one layer of pain au chocolate into the bottom of a medium sized baking dish.
Once the syrup is ready, set it aside & pre heat your oven to 180 degrees Celsius.
Meanwhile make the custard, add the cream & vanilla to a saucepan, then heat over a low heat.
Whisk together the cornflour with the non-dairy milk.
When the cream is hot, pour in the almond/cornflour mixture. Whisk the mix constantly for 3-4 minutes or until its thick & creamy.
Pour the majority of the custard over the first layer of pain au chocolat, followed by some of the orange syrup.
Lay the rest of the pain au chocolat on top then fill in any of the gap
Sprinkle over the brown sugar then place the pudding into the oven for 35 minutes.s with custard & syrup.
Once baked, leave the pudding stand for 15 minutes before serving with some vegan cream.

Bon Appétit!

Vegan Shiitake Bacon, Cheese & Tomato Croissants Sandwich

SERVES 4

COOKS IN 35 MINS

PREPARED BY GAZ OAKLEY

Ingredients

Marinade

3 tbs Maple

2 tbs Soy Sauce or Coconut Aminos

2 tbs Miso Paste

1 tbs Coconut Oil

2 tsp Smoked Paprika

To serve

4 La Boulangère Vegan Croissants

400g Shiitake Mushrooms, sliced

4 slices Vegan Cheese, sliced

1 Tomato, sliced fine

Handful Cress or Salad Leaves

Method

In a mixing bowl add the marinade ingredients & whisk together until well combined.
Add the sliced mushrooms to the bowl and stir well, set the bowl aside for the mushrooms to marinade for 15 minutes.
Meanwhile, pre heat your oven to 180 degrees Celsius and line a baking tray with grease proof paper.
Meanwhile, pre heat your oven to 180 degrees Celsius and line a baking tray with grease proof paper.
Once Sautéed place the mushrooms onto the lined baking tray, with La Boulangère vegan croissants next to them.
Once Sautéed place the mushrooms onto the lined baking tray, with La Boulangère vegan croissants next to them.
Once baked, cut your La Boulangère vegan croissants in half and fill with tomato, cress, the mushrooms & vegan cheese.

Bon Appétit!

Vegan Caramelised Pineapple Trifle

SERVES 8

COOKS IN 60 MINS PLUS CHILLING

PREPARED BY GAZ OAKLEY

Ingredients

Custard

1 400ml tin of Coconut Milk

1 Vanilla Pod or 1 tsp Vanilla Bean Paste

1 Shot of Vegan White Rum

1/4 tsp Ground turmeric

360ml Non Dairy Milk

4 heaped tbs of Corn Starch

4 tbs Icing Sugar

Crème Chantilly

1 tin of Full Fat Coconut Milk, refrigerated

1/2 cup Icing Sugar

1 Vanilla Pod / 1 tsp Vanilla Bean Paste

To Set The Trifle

6 La Boulangère Vegan Choc Chip Brioche Rolls or La Boulangère Vegan Pains au Chocolat, cut in half length ways

6.5g/1 Sachet Vegan Gelatine

2 tbs Unrefined Caster Sugar

480ml Fresh Pineapple Juice

240ml Water

1/2 Pineapple, peeled & cut into chunks
4 tbs Coconut Sugar

Garnish

Chocolate Shavings

Lime zest

Toasted Coconut Flakes

Method

Pre heat a griddle pan over a medium heat, and add a little coconut oil.
When the pan is hot add the pineapple chunks & coconut sugar, allow the pineapple to caramelise for 3-4 minutes.
Meanwhile add the pineapple juice, water, vegan gelatine & sugar to a saucepan. Heat & whisk the mixture over a low heat until it comes to a simmer then turn off.
Pour the pineapple juice mixture into your trifle dish & drop the caramelised pineapple chunks into it. Place the dish into your fridge to set, this should take around 2-3 hours.
Once the jelly has set, make your custard. Into a saucepan add the coconut milk, vanilla, rum, turmeric. Heat the mixture over a low heat to infuse.
In a mixing bowl, whisk together the nondairy milk, corn starch & icing sugar until smooth.
When the coconut milk is hot and has infused, add the nondairy milk mixture. Using a spatula, constantly stir the mixture until its thick, creamy & has a custard like consistency. This should take around 4 minutes.
Turn off the heat & place cling film directly over the custard to stop a skin from forming & let it cool for about 20 minutes.
Meanwhile prepare your Crème Chantilly. Add the coconut milk (solid part), icing sugar & vanilla to a mixing bowl and whisk ideally with an electric hand mixer until light and fluffy.
Onto the jelly layer, lay the La Boulangère vegan choc chip brioche rolls or La Boulangère vegan pains au chocolate making sure there are no gaps.
Then spoon over the slightly cooled custard. Place the trifle back into the fridge to cool down before topping it with the crème chantilly.
Just before serving, shave dark chocolate over the trifle, zest of a lime and sprinkle over coconut flakes.

Bon Appétit!

Vegan Cheesy Welsh Rarebit Brioche Rolls

SERVES 4

COOKS IN 50 MINS

PREPARED BY GAZ OAKLEY

Ingredients

Cheese Sauce

1/2 cup/120g Raw Cashews

1/2 cup/120ml Filtered Cold Water

1/2 cup/120ml Cold Non Dairy Milk

3 tbs Nutritional Yeast

1 tsp Mustard

1 tsp White Miso

Pinch Sea Salt & White Pepper

1/4 tsp Onion Powder

Caramelised Red Onions

2 tbs Rapeseed oil or water

3 Red Onions, peeled, halved & sliced fine

4 tbs Coconut Sugar or Brown Sugar

3 tbs Balsamic Vinegar

Pinch Sea Salt & Pepper

2 Sprigs Fresh Thyme, chopped

To Serve

4 La Boulangère Vegan Plain Brioche Rolls toasted (or La Boulangère Vegan
Croissants halved and toasted)

Drizzle of Balsamic Vinegar for the garnish

Steamed Samphire (optional) for the garnish

Method

Pre heat your grill & line a baking tray.
First, soak the cashew nuts in boiling water for around 15 minutes to soften.
Meanwhile make your caramelised onions. In a heavy based saucepan over a medium add a touch of oil or water. Followed by the onions.
Cook for 3-4 minutes stirring often until they start to soften & colour. Add the sugar, vinegar, seasoning & thyme. Stir well and turn the heat down very low. Cover the saucepan & allow the onions to caramelise for 15 minutes, stir/shake the pan every now & then.
Once the nuts have softened, drain and add them to a high-speed blender with all the other ingredients. Blend on full speed until you have a smooth mixture.
Pour the mixture into a nonstick saucepan, and using a spatula start stirring over a medium heat. Be patient – you will be stirring for around 8 minutes. Stir until it is thick but still pourable.
Arrange your toasted slices of La Boulangère vegan brioche rolls (or La Boulangère vegan croissants) on a lined baking tray, and generously pour over the cheese mix. Then place them under the grill for 3-4 minutes or until nicely caramelised.
Serve straight away with plenty of caramelised red onions, a drizzle of balsamic & samphire (if desired).

Bon Appétit!

Vegan BBQ Pulled Pork Brioche Rolls

SERVES 4

COOKS IN 35 MINS

PREPARED BY GAZ OAKLEY

Ingredients

Jackfruit Mix

2 Tins Young Jackfruit in Water/Brine

1 tsp Smoked Paprika

1 tsp Cayenne Pepper

1 tsp Ground Cumin

1 tsp Ground Fennel

1 tsp Caster Sugar

1 tsp Dried Sage

BBQ Sauce

1 cup Tomato Ketchup

3 tsp English Mustard

1 tbs Balsamic Vinegar

1 tbs Soy Sauce

3 tbs Unrefined Caster Sugar

Sprinkle Smoked Chilli Flakes

Rainbow Slaw

100g Red Cabbage, shredded fine

1 Carrots, peeled & grated

1 Red Onion, finely sliced

Handful of Coriander, chopped fine

1 tbs White Wine Vinegar

Pinch Sea Salt & Pepper

To serve

5-6 La Boulangère Vegan Plain Brioche Rolls (or La Boulangère Vegan Croisssants)

Roasted Cashew Nuts

Method

To a small sauce pan add all the bbq sauce ingredients & whisk together. Place the pan over a low heat and let it bubble away for 15 minutes.
Drain the Jackfruit & place it into a clean kitchen towel. Squeeze the water out of the jackfruit by ringing the towel.
Add the jackfruit to a mixing bowl followed by the herbs and spices. Give it a really good mix so that each piece is coated.
Next pre-heat a large nonstick frying pan over a medium heat. Add a little oil followed by the seasoned jackfruit.
Sauté the mix for 4-5 minutes, adding some colour & letting the sugar caramelised nicely.
To the jackfruit add the BBQ sauce, give it a good mix then reduce the heat. Allow it to cook for 8-10 minutes over a low heat. Stirring often.
Pre heat your oven to 180 degrees Celsius and line a baking tray with grease proof paper.
Meanwhile, mix together the slaw ingredients in a little bowl. Place the La Boulangère vegan plain brioche rolls (or La Boulangère vegan croissants) onto the lined baking tray, then into the oven for 6-8 minutes.
Once baked, place the bbq jackfruit inside your La Boulangère vegan plain brioche rolls (or La Boulangère vegan croissants) topped with rainbow slaw & toasted cashews.

Bon Appétit!

Vegan Berries & Chantilly French Brioche Toasts

SERVES 4

COOKS IN 30 MINS

PREPARED BY GAZ OAKLEY

Ingredients

Crème Chantilly

1 tin of Full Fat Coconut Milk, refrigerated

1/2 cup Icing Sugar

1 Vanilla Pod / 1 tsp Vanilla Bean Paste

French Toast Brioche Rolls / Croissants

4 La Boulangère Vegan Brioche Rolls (or La Boulangère Vegan Croissants cut in half length ways)

240ml Soy Milk

4 tbs Maple Syrup or Agave Nectar

4 tbs Corn Flour

Pinch Ground Cinnamon

1 tsp Vanilla Extract

Garnish

Mint

Flaked Almonds

Maple Syrup

Icing Sugar

To serve

300g Frozen or Fresh Summer Berries

4 tbs Maple Syrup

Method

Add the berries to a small saucepan with the maple and a splash of water & place over a very low heat. Let the berries bubble away for 15 minutes and stir every now and then.
To make the Crème Chantilly add the coconut milk (solid part), icing sugar & vanilla to a mixing bowl and whisk ideally with an electric hand mixer until light and fluffy.
Meanwhile whisk together the soy milk, maple, cornflour, cinnamon and vanilla for the French toast dressing.
Pre heat a large nonstick frying pan over a low heat & when the pan is hot add a little oil.
Individually dip the La Boulangère vegan brioche rolls (or La Boulangère vegan croissants) into the French toast dressing, shake off any excess, then place them into the pan. Cook a few at the time for 3-4 minutes on each side or until goldened.
Once all the French toasts are cooked, serve with lots of the berry mixture & Chantilly on top.
Garnish with a little mint, maple & icing sugar.

Bon Appétit!