The Medieval Vegan

Vegan cooking, crafting, and other medieval fun

Archive for the tag “vegetarian”

Soul Cakes


Medieval Trick or Treating

Halloween (or Hallows eve) is over and it’s now All Saints Day (or All Hallows), a day for remembering and honoring those exceptional Christians who have gone before us. Tomorrow will be All Souls day, set aside for remembering all the faithful departed. This, then, is a season for remembering the dead and all that entails: prayers, visiting and tending to the graves of loved ones, and baking. In Medieval England the poor and children would go door to door (a proto-trick or treating) and collect cakes and sweets in exchange for singing carols and for praying for the dead. This was known as souling and the cakes were called soul cakes. So today seemed like a fitting day to try out making some soul cakes.

While not Medieval, there is a traditional English song that you can listen to here.

I used a recipe from but subbed out vegan butter, egg replacer, and almond milk. They look like cookies to me but are really more of a biscuit. I think they would go well with some tea as they aren’t too sweet and have a nice, crumbly texture.



Lenten Meal: Maghmuma

Well I just discovered some pictures of one of my lenten meals that I never posted. This one is called Maghmuma and is another recipe eaten by monks and Christians during lent. It’s a layered vegetable dish with bread and came out like a very hearty stew.

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Moroccan Spiced Sweet Potato & Couscous Salad

Went with a Mediterranean dish this time. This is another one of those dishes that isn’t very pretty but tastes awesome. The first time I cooked this I accidentally cooked the potatoes at 200 F instead of 200 C which led to a lot of confusion for me. The changes I made for this recipe was to leave the skins on the potatoes, left out the yogurt, and wasn’t sure what beans the recipe was talking about so I just stuck with the chickpeas it also listed.

Sweet Potato & Couscous

The recipe can be found here

Thursday’s 14th Century Feast

This turned out to be a pretty awesome meal.

I made a 14th century French mushroom and ‘cheese’ pie (Mushroom Pasty) using daiya mozzarella cheese. An apple tart (Tartys In Applis) and a dish of peas (Perry of Pesoun) both from 14th century England. The only changes I made to this recipe is using a vegan cheese and subbing the tart crust for a pie crust because I was lazy, and of course still no saffron.

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Diuers Sallets

I went with a side dish tonight. Wouldn’t of thought to use such sweet seasonings with cauliflower but the flavor was actually very subtle and it was appropriate as a vegetable side. I left out the egg garnish for obvious reasons and the currants because I didn’t have any. They probably would have added a lot to the recipe though.


Diuers Sallets Recipe

Gourdes in Potage

This isn’t a pretty recipe but it is very filling and very delicious. I left out the egg yolk for this recipe and substituted the pork with walnuts as the recipe suggests. I accidentally bought walnut halves instead of ground walnuts and so I chopped them up but it was still on the crunchy side.


Gourdes in Potage Recipe

Mushroom Pastries with Pears in Wine Sauce

I took some photos of the ingredients for this one. I used Earth Balance again but I promise I’ll eventually get around to trying out almond butter. I decided to go with croissants partly for the convenience but mostly because I just found out they are vegan! I added some daiya mozzarella cheese as an after thought but I don’t feel like they added much. I think if I had added it into the mushroom mix it would have been better.

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Recipe for Mushroom Pastries

Recipe for Pears in Wine Sauce


OK,  this one is definitely one of my favorites. I used bouillon cubes to make the gode broth and chose to use leeks over onions since they are now one of my favorite vegetables. Still no saffron though.


The recipe can be found here


Otherwise known as roasted chickpeas. I think I ended up being a little heavy handed on the olive oil but they still turned out good. They are very hearty, I wasn’t even able to finish my bowl before I got too full. I haven’t been able to find any saffron at my local grocery store and I’m worried that I’m really missing out on an aspect of this food.


Recipe can be found here


Cream of Mushroom Soup

For the milk I just used Almond milk, which wouldn’t of been unusual at all.  For butter I used Earth Balance but if you want a more authentic ingredient you can make your own almond butter. I left out the cream and I didn’t miss it at all.


Recipe #36 from:

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