Vegan Recipe Lasagne


1 tin of chopped tomatoes

2 tbsp. of sundried tomato paste

2 courgettes

1 punnet of mushrooms

1 onion

1/4 chilli

1 tspn. of black pepper

Salt to taste

9 sheets of pasta

Dairy free white sauce

3 cloves of garlic

Dairy free cheese


Chop up the courgettes and mushrooms and add the chilli, garlic and the onion to a food processor. Fry the courgettes, mushrooms, chilli, garlic and onion along with the chopped tomatoes and sundried tomato paste for 10 minutes. Put the sheets of pasta into boiling water for 10 minutes. Rinse the sheets in cold water.

Begin to layer your lasagne:

  • Bottom layer – Pasta sheets
  • 2nd layer – Vegetable mixture
  • 3rd layer – Pasta sheets
  • 4th layer – Vegetable layer
  • 5th layer – White sauce
  • 6th layer – Dairy-free cheese

-The Vegan Lily


6 Vegan Cream Replacements

Like I mentioned in ‘8 Simple Egg Replacements’, pretty much all animal products can easily be replaced with a cruelty-free, vegan alternative. This includes cream. Below are six vegan cream substitutes that can be used in custards, mousses, soups, ice-cream etc.

1) Cashew Cream
Boil 1 cup of cashew for about 5 minutes until they become soft. Place the cashews in 2 cups of water. Blend them on a low setting and gradually increase the speed until they are blended thoroughly.

2) Coconut Cream
Coconut has a creamy texture and sweet flavour and it can be bought in most supermarkets. This is a great substitute for whipped cream, pies and mousses. It is also much healthier than dairy cream.

3) Avocado
Avocados are ideal as a cream substitute in baking, creamy sauces and smoothies because of it’s creamy high-fat content. They’re cheap and can be found in any supermarket.

4) Bananas
Blended frozen bananas with a small amount of any alternative milk creates a very healthy ice-cream. It’s extremely cheap and easy to prepare and takes minutes to make!

5) Beans
Pureed beans work well in creamy soups, especially cannellini beans. Their mild taste won’t overpower other flavours in the dish.

6) Silken Tofu
Similar to the cannellini beans, tofu’s mild taste will not overpower flavours in the dish. It’s ideal for custards, frozen desserts and many savoury dishes. It’s soft and creamy, meaning it can be easily put through a blender.

-The Vegan Lily

8 Simple Egg Replacements

Pretty much all non-vegan foods have plant-based replacements. The least obvious replacements are ”egg replacements”. Here is a list of the most convenient vegan egg replacements along with recommended substitute measurements:

1) Tofu

Tofu is suitable for egg replacements in recipes that contain a lot of eggs, such as custards and quiches. To replace one egg in a recipe, purée 1/4 cup soft tofu. Although it tofu may not fluff up like eggs, it does have a texture that is perfect for ”eggy” meals.

2) Banana

One banana should substitute one egg in sweet dishes or baked deserts. The banana will add flavour, sweetness and moisture to the dish.

3) Flax Seed

3 tablespoons of water mixed with 1 tablespoon of flax seeds should replace one egg. Finely ground flax seed is best used in whole-grain baked goods and pancakes because of it’s nutty flavour. It also makes a great binder. Flax seeds contain omega-3 fatty acids and fibre.

4) Baking Soda and Vinegar

1 tablespoon of baking soda with 1 tablespoon of vinegar should replace one egg. This is ideal for fluffy baked goods.

5) Chia Seed
Similar to flax seeds, chia seeds are full of omega-3 fatty acids and fiber. They will also create an excellent binding agent for baked goods.  To replace one large egg, finely friend 1 tablespoon of chia seeds in a spice grinder.  Place in a small bowl and stir in 3 tablespoons of water.  Allow to sit for 30 minutes before using in a recipe.  The mixture will thicken to a gel-like consistency.  Just before incorporating into a recipe, stir in a food pinch of baking powder.

6) Vegan Yoghurts
Alternative yoghurts include soy, rice, coconut flavour etc.  1/4 cup of yoghurt should substitute one egg. It will also add flavour and moisture to the dish. Yoghurts work best with breads, muffins and cakes.

7) Applesauce
1/4 cup of applesauce should replace one egg. Similar to the yoghurt replacement, applesauce works great with muffins, pancakes and breads. You may need to add baking powder or baking soda as a rising agent if needed.

8) Chickpea Flour
A more unusual substitute is chickpea flour. this is available in health food shops. It’s also known as besan, chana flour, gram flour, cici flour and garbanzo bean flour. 1/4 cup of chickpea flour and 1/4 cup of an alternative milk should replace one egg.

With many people being allergic to eggs or trying veganism, egg replacements are becoming more popular. Given the numerous health risks related to eating eggs, egg substitutes make eliminating eggs from your diet even easier. To read more about the health benefits of removing animal products from your diet, visit TheVeganLily’s ”Health Page” or

-The Vegan Lily

Homemade Juice


2 Pears

1 Apple

1 Beetroot

1 Orange

1 Handful Of Strawberries

1 Kiwi


I remove the orange and kiwi skin before juicing them as I actually eat the pulp! I do this by adding the pulp into my next batch of vegan flapjacks. That way, I am ensuring that I am getting all of the fibre and nutrients that I otherwise would have lost.

I sometimes add ice to the juice as well.

Health Benefits Of This Juice:

  • Pears are a good source of vitamin B2, C, E, copper, and potassium.
  • Apples are extremely rich in important antioxidants, flavanoids, and dietary fiber.
  • Beetroot has been linked with better stamina, improved blood flood and lower blood pressure.
  • Oranges are an excellent source of vitamin C. They are also a very good source of dietary fiber. In addition, oranges are a good source of B vitamins including vitamin B1, pantothenic acid, and folate as well as vitamin A, calcium, copper, and potassium.
  • Strawberries are nutrient-rich and are packed with antioxidants, such as, vitamin C.
  • Kiwifruit is an excellent source of vitamin C and vitamin K as well as a very good source of copper and dietary fiber. It is also a good source of vitamin E, potassium, folate, and manganese.

-The Vegan Lily

Vegan Ice cream

Tice cream is completely healthy with no added sugars or fats. It’s really simple and fast to make as well. All you’ll need is a banana, a freezer and a blender.


3 or more bananas (depends on how hungry you are)

An alternative milk (eg. almond milk, coconut milk)

Another fruit for flavour (eg. Strawberries, Dates) – (Optional)

Toppings (eg. Berries, Cacao Nibs) – (Optional)



Half each banana and store in a freezer for a few hours. Once they are frozen, blend them along with approximately one cup of milk. Blend until you get an ice cream-like texture.

If your not a huge fan of the banana flavour then you can add strawberries or cacao powder into the blender.

I usually top my vegan ice cream off with some seeds, nuts or cacao nibs for extra flavour.


-The Vegan Lily

Vegan Pancakes

Vegan Banana Pancakes

This is, of course, vegan, delicious and I would even call it healthy! It usually takes me about 15 minutes to prepare and it is really simple to make!

The ”pancake batter” is made purely out of bananas, oats and almond milk (although you can use whichever alternative milk you like) and I usually add maple syrup and fruits on top, such as, sliced bananas, sliced strawberries, blueberries etc.



  • 2 bananas
  • 1 cup of oats
  • 2 cups of almond milk (or any alternative milk you enjoy)
  • maple syrup (optional)
  • fruits of your choice (optional)


I added two bananas, the cup of oats and the two cups of almond milk to a blender and blended until I had a smooth consistency. Of course, you may need to experiment with measurements, depending on the texture of your mixture. You want your mixture to be smooth, runny but thick at the same time.

I then poured the mixture onto a frying pan and flipped the pancakes every couple of minutes.

I usually eat these with maple syrup, topped off with sliced fruits.

Enjoy ! 🍴

-The Vegan Lily