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King Charles III's Coronation | Vegan Coronation Recipes to Celebrate

King Charles III's Coronation | Vegan Coronation Recipes to Celebrate

As plans for the Coronation ceremony on Saturday 6th May 2023 continue to unfold, Buckingham Palace has released the tasty recipes for everyone to serve at their street party. Now, whilst all the recipes sound delicious, if you prefer to eat plant-based like us, you'll notice they're lacking in options! But fear not! We have veganised Nadiya Hussain's Coronation Aubergine recipe and we think it's a total showstopper! Plus, we're sharing the best vegan trifle recipe by award winning vegan food blogger, Niki Webster. So however you're celebrating this momentous occasion, we recommend giving these delicious recipes a try...



"Aubergines often feature as a side dish when served at a table for dinner, but not here. We are taking this delicious aubergine, coating it with flavour, frying till tender and then drizzling over the simplest coronation dressing. It’s like dinner at my mum’s collided with my lunches at school to create this beauty." says Nadiya.

Serves 4-6


  • 225ml olive oil
  • 3 cloves of garlic, minced
  • 1 small onion, grated
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 2 large aubergines (about 600g), sliced into 1cm thick slices 

For the dressing:

  • 200g vegan plain yogurt
  • 2 teaspoons curry powder
  • 2 cloves of garlic, minced
  • 1/2 teaspoon salt
  • 2 teaspoons mango chutney (we recommend Geeta's) 
  • 2 tea spoons oat or soya milk, unsweetened

To serve:

  • A small handful of crispy fried onions
  • A small handful of raisins or pomegranate seeds
  • A small handful of fresh coriander, thinly sliced


1. Start by putting the oil in a bowl with the minced garlic, onion, paprika and salt. Mix really well and set aside with a pastry brush.

2. Pop the aubergines onto a tray (they can overlap, that is fine). Take the oil mixture and brush the aubergine slices generously with the oil on both sides till you have finished all the mixture. Set aside.

3. Put one large or two small (if you have them) griddle pan(s) onto a medium heat (these are great on the barbecue, too).

4. Griddle in batches on both sides. They take approx. 2 minutes on each side. You will know they are ready when the flesh looks saturated, less spongy and softer. Pop onto a plate, overlapping, ready to serve.

5. Make the dressing by combining the yoghurt, curry powder, garlic, salt and mango chutney and giving it all a really good mix. Add a few tablespoons of your milk to loosen the mixture just a little.

6. Drizzle the dressing all over the top of the aubergine, saving the rest to serve on the side. Sprinkle with fried onions, raisins or pomegranate seeds and coriander to serve.

Recipe and image from Nadiya's Fast Flavours by Nadiya Hussain.


The strawberry and coconut flavours of this trifle are not only delicious, but are the perfect colours for celebrating over this Bank Holiday weekend! 


For the cake:

  • 300ml plant based milk (we prefer oat)
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 130ml veg oil
  • Juice 1/2 lemon
  • 210g self raising flour
  • 125g desiccated coconut
  • 150g caster sugar
  • 1tsp baking powder

For the berry compote:

  • 430g mixed frozen berries or fresh
  • 50ml water
  • 2-3 tbsp caster sugar

For the topping:

  • Fresh fruit
  • 500ml vegan custard
  • 200ml whippable plant-based double cream (we like Oatly)
  • 3 tbsp caster sugar


  1. Preheat the oven to 180°C
  2. In a bowl, stir the milk, cider vinegar, vanilla and oil.
  3. In a separate bowl, add the flour, sugar, baking powder, and coconut then stir to combine.
  4. Now add in the liquid to the dry mix. Stir thoroughly to combine.
  5. Pour the mixture into a large lined baking tray, and place into the oven to bake for roughly 20 minutes or until the middle is cooked.
  6. Check by inserting a toothpick into the middle – if it comes out clean it’s cooked.
  7. Once baked, remove from the oven and allow to cool completely.
  8. Make the compote by adding the berries, water and sugar to a pan and heat until the berries have broken down.
  9. Allow to cool.
  10. Make the cream by adding the cream and sugar to a large bowl.
  11. Whist using a electric whisk or immersion blender until the cream is stiff
  12. To compile, cut the coconut cake into your desired shape – I used a heart shaped cutter.
  13. Place around the base and up the sides of a medium glass bowl.
  14. Next add the berry compote, a layer of custard, then whipped cream and fresh berries.
  15. Pop in the fridge to chill and set.

Recipe and images by Niki Webster for The Metro

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