Two Vegan Boys Weblog

A journey of cooking vegan food for my family.


Here are recipes created in the Two Vegan Boys kitchen.  They are either originals or veganized from another source.  Whenever there are comments for a specific meal I post and a recipe request, just check this page.  Enjoy!

Faux Fish n’ Chips


1lb firm tofu, frozen, then thawed and squeezed

2c flour

1 bottle dark ale

1t salt

1 nori sheet*, torn into pieces and then ground up in a coffee grinder

vegetable oil


4 large potatoes

olive oil

sea salt

Combine the flour, ale, salt, and powdered nori sheet.  Stir and set aside for 15 minutes.  In a deep skillet, heat the vegetable oil until it is hot.  Once the oil is hot, keep the temperature at a medium heat.  It must be hot or the batter will fall off of the “fish”.  Have a plate or cookie sheet covered in newspaper or paper towels ready to put the fried “fish” on.  Dip the tofu pieces into the flour/ale mix.  Make sure to coat completely, the thicker the better.  Fry in the oil until golden on both sides.  Serve with *chips, malt vinegar, and HP sauce.  For the chips, slice the potatoes into fries, drizzle with olive oil and sea salt. Place on a cookie sheet.  Bake them at 450 for 20 minutes or until golden.  (*The nori sheet gives the “fish” a seafood taste.)


Chick-un & biscuit stew (an omni recipe, turned vegan and given a Two Vegan Boys twist)

1 small onion, diced

2 cloves garlic, minced

1c carrots, grated

1c peas

3 large white mushrooms, chopped

2 c wheat roast, cut into bite-size pieces

olive oil

1t cumin

1t curry powder

1/2t black pepper

1/4t salt

1/2veggie broth

1T flour

1c plain soy yogurt

Biscuit mix-

1c flour

1t baking powder

1/4t salt

3T soy margarine

1/2c plain soy yogurt

Preheat your oven to 375F.  In a skillet, sauté the onion and garlic in olive oil until tender.  Add the peas, carrots, and mushrooms.  Saute over medium-low heat until the mushrooms are soft.  Stir in the spices.  In a small bowl, dissolve the flour into the veggie broth.  Pour into the skillet, stir in the soy yogurt and add the wheat roast.  Gently stir the mixture, making sure to coat with the yogurt.  Pour the mixture into a lightly greased  1 ½ quart casserole dish. 

 In a medium size mixing bowl, combine the flour, salt and baking powder.  Use a pastry knife and cut in the soy margarine, combining until it resembles sand.  Stir in the soy yogurt.  Lightly grease your hands and combine the mix until it resembles dough.  Divide into 8 biscuits and drop on top of the veggie mixture.  Bake for 25-35 minutes or until the biscuits are golden on the top.  (Note:   You can also use seitan in place of the field roast.)


“Good Shepherd’s” Pie

olive oil

1small onion, chopped

1 clove garlic, minced

3 handfuls fresh spinach

2 large carrots, sliced

1tomato, diced

1c corn

5 basil leaves, chopped

1c cooked red lentils

1c cooked split peas

1T tamari

1/2t ground black pepper

1/2t salt


3large potatoes, peeled &chopped

1 small container plain soy yogurt

2T soy margarine

1-2c vegetable broth (as needed)

salt (to taste)


Preheat the oven to 350F.  In a large skillet, sauté the onion and garlic in a little oil.  Saute over medium heat for a couple of minutes, add the carrots, tomato, corn, spinach, and basil leaves.  Gently stir while sautéing.  Once the onion is translucent and the spinach starts to wilt, add the red lentils, split peas, and spices.  Gently stir into the mix.  Making sure everything is combined.  Pour the mixture into a lightly greased casserole dish or 8X8 baking pan.  In a pot, boil the potatoes in water until tender.  Drain.  Add the yogurt and margarine.  If the potatoes seem dry, add vegetable broth until they reach a desired consistency.  Salt and pepper to taste.  Spread the potatoes over the top of the vegetable mix.  Gently smoothing out evenly with a spatula.  Bake in the oven 20-25 minutes.



8 thoughts on “Recipes!!!!!

  1. Jennifer on said:

    Hi I follow your FB page & came here to look for some of the gluten free recipes. I’m not finding any recipes other than these two listed so is there anyway you can let me know whete to look? I’m looking for the choc raspberry cake, the cupcake & the rocky road dessert recipes. Is there a recipe archive? Thanks so much!!!

  2. Hello, love your website…am just discovering the interweb world of vegan recipe ideas! There is not much choice in terms of restaurants in the North East of England, but interestingly enough there is one wee cafe thats not long opened up and it serves a mean faux fish n chips!! Genious recipes- how do people come up with the ideas! Thank you for posting the recipe 🙂

  3. susan on said:

    I am forever drooling over your amazing meals. Any chance you are writing a cookbook? If not, could you please, please, please start including more recipes? You are very inspiring! Thanks!

  4. Theresa on said:

    Hi, I have the same question as Jennifer. I would love the recipe for the carrot cake waffles you made this morning! They sound so good. Thank you in advance if you have time to post it for us!! I love your blog!

    • twoveganboys on said:

      Theresa-I am posting the recipe on our Facebook cooking page, it is called, “Cooking with Two Vegan Boys”.

  5. conniefletch on said:

    Where is your recipe for seitan? I wanna try it….pleeeze….and thank you!

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