Vegan Recipes

With Rachel Jamison

Rachel from the COOL BEANS COOKERY SCHOOL and V HUB brings us a summery recipe for July. Gazpacho is served very cold and makes a refreshing starter or light lunch.


  • 900g ripe tomatoes, halved and cored
  • 1 small cucumber peeled 
  • 1 red or green bell pepper, cored
  • 1/2 small red onion peeled
  • 2 small garlic cloves (or 1 large clove), peeled
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar/apple cider vinegar 
  • 1 teaspoon salt (I use pink Himalayan salt) 
  • Pinch of black pepper 
  • 1 thick slice of white bread, soaked, remove crusts (I like to use sourdough) 
  • Optional garnishes: homemade croutons,
  • chopped fresh herbs, a drizzle of olive oil 

Put all the ingredients in a blender and zap for a minute or so – refrigerate for a few hours and serve with homemade croutons (bread – fried a little in olive oil and a pinch of salt) and a green salad -The perfect healthy summer lunch.

Tomatoes contain lycopene which is an effective antioxidant and is a natural sun protection. 

Vegan pesto

  • Around 50g pine nuts (or you can use any bits you have – walnut pesto is lovely) 
  • 2 packed cups of basil  
  • 2 cloves of garlic (chopped) I used wild garlic this year which was so good
  • 2-3 Tbsp of nutritional yeast flakes 
  • 2-3 Tbsp ground almonds 
  • 100-150ml olive oil (you can use half water for lower fat content) 
  • Juice of half a lemon 
  • Salt to taste 

Put all ingredients into blender – add little water – then add olive oil as its blending through top (don’t take the lid off).

Will keep refrigerated in a glass jar for about a week (you won’t want to keep it that long!)

TOP TIP:- I love serving this with new potatoes, red onion and green beans.


COOL BEANS VEGAN COOKERY CLASS (Vegan cookery lessons available)

For advice on vegan/vegetarian cooking and nutrition call Rachel on: 07929 203653 or email:

Diploma in diet & nutritional allergy/ intolerance testing


All Articles