Miso-glazed tofu steaks with beansprout salad & egg strands
Simmer tofu in a Japanese-style marinade, then serve in a zingy Korean-inspired salad with colour and crunch
Vegan cupcakes with banana & peanut butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 16
Skip to ingredients
- 240g self-raising flour
- 140g golden caster sugar
- 1 tsp bicarbonate of soda
- 240g egg-free mayonnaise
- 2 large or 3 small ripe bananasmashed
- 1 tsp vanilla extract
- 25g vegan dark chocolate chip
For the icing
- 80g vegan margarine
- 250g icing sugar
- 25ml vegan milk(we used almond milk)
- 2 tbsp smooth peanut butter
Nutrition: per cupcake
- kcal295
- fat14g
- saturates3g
- carbs40g
- sugars28g
- fibre1g
- protein2g
- salt0.7g
Method
step 1
Heat oven to 170C/150C fan/gas 3½. Line muffin tins with 16 cases. In a bowl, combine the flour, sugar, ½ tsp salt and bicarbonate of soda. In a second bowl or a jug, mix the mayonnaise, mashed bananas and vanilla extract. Pour the wet ingredients into the dry and mix with a spoon until just combined (don’t overmix or your cupcakes will be heavy). Spoon the mixture into the cases and bake for 20 mins.
step 2
When the cupcakes come out of the oven, sprinkle the chocolate chips over – they will melt and then harden again, so don’t touch them.
step 3
For the icing, combine the vegan margarine and icing sugar in an electric mixer, then add the vegan milk and continue to mix on a slow speed until completely combined. Turn the mixer up and combine for a further 3 mins. Finally, stir in the peanut butter. Pipe or simply spread the icing on top of the cakes. Store in an airtight container and eat within 2 days.
