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Ultimate Plant Based Sausages Rolls

adapted from JustWholeFoods recipe

Serves 8 as finger food

125g vegan & organic sausage mix
1 packet ready-rolled vegan puff pastry
5 tbsp sweet onion chutney
Oat milk for brushing
2 tsp sesame seeds


  1. Make the vegan & organic sausage mix –  stir 125g into a bowl of 175ml boiling water and 2 tsp oil. Stand for 10 mins. Leave to fully cool.
  2. Carefully unroll the pastry. Dust the sheet with flour and turn the pastry upside down (with the floured side on the paper). Cut the pastry in half lengthwise.
  3. Spread some chutney along the bottom half of the length of the pastry. Crumble the sausage mix onto the chutney, leaving enough room so that the top of the pastry can be folded over the filling.
  4. Brush the edges of the pastry with oat milk before covering the mixture with the pastry. Seal the edges making sure not to trap any air.
  5. Press down the edges and crimp them by pushing the back of a knife blade into the rim. Brush the whole roll with oat milk and sprinkle with sesame seeds. Cut into thumb length pieces and put onto a lined baking tray.
  6. Bake at 160˚c / 180˚c fan / Gas 6 for 15-20 minutes until puffed up and golden.
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Seitan from Wheat Gluten

Making Seitan may sound daunting, but it’s actually incredibly quick and easy and I was hugely impressed with the end result, which is satisfyingly chewy, really tasty and massively versatile!

The quantities I give made four ‘steaks’, each weighing approx 150g and giving enough for two people as part of a meal. Seitan is very high in protein and makes a perfect meat substitute. You can cube it, slice it or bash it up in a food processor to make ‘mince’ and then proceed as you would with any meat-based recipe.

Picture 1
The finished product. It’s tasty, so you could use it just like this in sandwiches, with chutney or salad and mayo.

Picture 2

1 cup Vital Wheat Gluten (FL)
1/4 cup wholemeal bread flour (FL)
1/3 cup soy sauce (FL)
2 tbsp nutritional yeast flakes (FL)
1 cup cold water

Mix dry ingredients. Stir soy sauce into the water and gradually add this to the flour. Form into a ball and knead for a minute or two. It will feel wet, but not at all sticky.

Picture 3
Put the ball of dough on a plate, cover (wax wraps are good for this) and leave for 15 minutes.

Picture 4
Cut the ball into four sections, mould into ovals and flatten out. It’s quite springy.

Picture 5
Make a stock in a saucepan from 1 pint cold water, 2 teaspoons Bouillon powder, 1 tbsp soy sauce and a bay leaf. Add other herbs and spices if you like. Put in the four pieces of dough; they will swell, so choose a big enough saucepan. Bring slowly to the boil, cover and simmer for 30 minutes. It’s ready! Use what you need then keep the rest in its liquid in the fridge, or freeze.

Picture 6
Here it is cut into small strips and used in a stir-fry with vegetables and noodles. Do you have any favourite ways of using it?

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Pistachio and Cardamom Cake

We shared this recipe on our social media pages as a great choice for Father’s Day, but let’s be honest, everybody loves cake all year round! This is a step away from your average Victoria Sponge and will introduce you to a yummy new flavour combination.

It’s moist and fragrant and all the ingredients can be bought from FoodLoose (see FL noted in the ingredients list) except the eggs. Using sunflower oil instead of butter allows the flavour of the pistachios to shine through. Don’t forget to come and buy them from us today!


200g pistachio kernels (FL)
250ml sunflower oil (FL)
250g caster sugar (FL)
5 cardamom pods, seeds ground (FL)
100g self raising flour (or plain flour with 1.5 tsp baking powder) (FL)
Pinch of salt (FL)
4 large eggs


Oven 175C/Gas 4
Prepare 230cm springform tin

Blitz pistachios in a food processor until finely ground. Reserve 2 tsp for garnish, then add flour and salt and blitz again briefly to mix. Beat the oil, caster sugar, cardamom and eggs together to create a batter. Add the pistachio mix and fold lightly into the batter until well mixed.

Pour into the tin and cook for 30 minutes or until the cake shrinks from the sides and a skewer comes out clean. Cover the top with paper if it shows signs of catching. Cool in the tin.

This is lovely as it is but you can make it more festive with a lemony glacé icing and sprinkled pistachio crumbs or push the boat out (as shown) with a white chocolate icing – melt 100g white chocolate buttons slowly in a bowl over boiling water and mix gradually with 100g sieved icing sugar mixed very runny with VERY HOT water and some ground cardamom and pour this over, allowing it to drip down the sides.

You would need to double this quantity to make enough to cover a big cake and have some left for decorating.

Happy baking!

Adapted from a recipe in the Guardian by Ruby Tandoh.

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Simnel Cake with Vegan Marzipan

Traditional Simnel cake is a lovely thing to make at Easter, though we were surprised that it’s almost impossible to get organic marzipan outside of Christmas. But who needs to buy ready-made when it’s so quick and simple to make your own!?

This fantastic vegan version is a lovely golden colour from all the delicious maple syrup that’s in it. It’s also perfectly pliable and way less sickly sweet compared to store-bought versions in our opinion.

What’s even better, you can get the two main ingredients right here at Food Loose!

Ingredients for the vegan marzipan:

1 1/4 cups ground almonds

2 tbsp maple syrup

1 tsp almond essence

1 tsp lemon juice


Put all ingredients into a food processor and whizz for a few seconds. Or if you don’t have an electric mixer, you could just knead the ingredients together in a bowl.

You would need to double this quantity to make enough to cover a big cake and have some left for decorating.

Happy cooking!

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What better way to make use of our great selection of nuts than by giving them a starring role in the ultimate vegan nut roast? This recipe is super quick and easy, and you can source almost all the ingredients package free from Food Loose! Any mix of nuts will do – make it luxurious for special occasions by including pecans or pistachios or opt for a more cost-effective version by choosing peanuts, cashews or brazil nuts.

To make this super quick recipe even faster, you can pre-cook a batch of rice and freeze it in half cup measures. Whenever you fancy a nut roast, simply take it out the freezer and add it to your mix.


250g mixed nuts processed coarsely

100g fresh breadcrumbs, preferably wholemeal

Half a cup cooked rice (brown or red works well)

2 onions, chopped and fried in oil

2 level tablespoons nutritional yeast

Herbs to taste, fresh or dried

Salt and pepper to taste

300ml bouillon


  1. Preheat your oven to 180 degrees/Gas mark 4.
  2. Mix together all of the dry ingredients.
  3. Add bouillon and mix again.
  4. Allow to stand for 10 minutes.
  5. Place in a greased tin of any shape and bake for 30 minutes.

If you make this recipe, we would love to hear how it went! Let us know in the comments or tag us on Instagram @foodloosecheltenham.

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Judith’s Naturally Sweet Tea Loaf

If you’re anything like me, you’re in need of some sugar detox after eating Easter eggs for breakfast, lunch and dinner. That is why I was so excited to learn this naturally sweet Tea Loaf recipe from one of our wonderful volunteers, Judith. Packed full of dried fruits, this loaf is sweet enough to satisfy your sweet tooth without adding even the tiniest bit of sugar.

This recipe is totally customisable to include all of your favourite dried fruits, or even nuts.

And what’s better, you can get most of your ingredients at Food Loose! Remember, you can shop online or pop in the store with your own containers.

tea loaf fruit cake


1 lb mixed dried fruit

½ pint warm tea (or water, juice or a mixture)

1 egg

1 lb self-raising flour

2 tbsp marmalade (optional)


  1. Soak fruit with tea overnight
  2. Stir egg (& marmalade if using) into fruit and mix well with flour.
  3. Pour into greased or lined 2 x 1lb loaf tins / 1 x 2lb loaf tin.
  4. Bake at gas mark 3 / 325F / 160C for 1 ¼ – 1 ¾ hours until a skewer comes out clean.
  5. Cool in tin for 15 mins before turning out.

Judith’s tips:

The Tea Loaf keeps well & freezes well, so I usually make a double quantity and cut the loaves in half to freeze.

I don’t always use marmalade and it works out fine. I suppose if you want a ‘tang’ you could try adding lemon or orange zest. You could also add mixed spices or ginger depending on your taste.

I have added ground almonds before which worked well.

I usually use wholemeal flour which means I either add more liquid or use less flour, adding in small quantities until the mix seems right.

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If you make this recipe, we would love to hear how it went! Let us know in the comments or tag us on Instagram @foodloosecheltenham.