I'm not a vegan, but I always use olive oil spread/fat to replace butter in all of my cakes and still have great results :)
This looks great - I eat pesto a lot with pasta, but usually just try supermarket brands - now I will give this a go myself :)
Courgette & Mozzarella salad with Pistachio Vinagrette
(with thanks to Tesco! please note this is there copyright if any - I searched to find link to recipe to show but could not find)
Takes 15 mins
Cost per serve: 81p
3 pitta bread, halved and cut into triangles
1 tbsp olive oil
3 balls of mozzarella, ripped
1 tsp crushed chilli flakes
For the dressing:
2 tbsp olive oil
2 tbsp pistachios, finely chopped
1 tbsp white wine vinegar
1/2 garlic clove - crushed
1 tbsp sugar
1:Preheat oven to gas mark 6, 200C, fan 180C. Arrange the pitta triangles on a baking tray, brush with a little olive oil, season, then bake for 6-7 minutes until golden.
2:Meanwhile heat a griddle pan on the hob ( I didn't have griddle pan so just fried). Slice courgettes lengthways in thin slices griddle or fry until golden brown.
3:In small bowl, combine the dressing ingredients and whisk with a little seasoning ( I just used salt and pepper, but you can add what you like)
4:To serve, arrange the watercress on a serving platter and top with pitta crisps, ripped mozarella and courgettes. Drizzled over the dressing and garnish with the chilli flakes and some freshly ground black pepper.
Each serving contains 350 calories
For vegans you could switch the mozarella for tofu perhaps ?
I made this without the chilli flakes and used white vinegar instead of white wine vinegar - but it tasted great still - I scaled down everything as don't have a family and just making for one - and was easy to scale down ( or up I guess) the ingredients as needed.