Celebrate the Queen’s Platinum Jubilee with these best of British vegan canapés

Whether you’re a passionate royalist or not, we are all looking forward to the extended bank holiday and indulging in some classic British treats but making them vegan friendly!

With nearly a quarter of the UK population following either a vegan or vegetarian diet, seasoning brand Yondu, has created the ultimate plant-based canapé options which are the perfect addition to any street party or picnic.

Yondu Vegetable Umami is a plant-based, all-purpose seasoning that adds a moorish depth and encourages its users to celebrate ‘The Joy of Veg’. Its versatility is well recognised, and the product has the ability to enhance the taste of a wide variety of cuisines.

The recipes include a vegan twist on the classic jubilee dish; coronation chickpeas whereby the meatiness of the chicken is replaced by the depth of umami. Jaume Biarnes, Director of Yondu Culinary Studio in New York City has also created a pea roll which takes the iconic mushy pea and gives it a minty upgrade encased in pastry – set to rival any sausage roll!

Coronation chickpeas

A plant-based version of the dish originally created for Queen Elizabeth II’s coronation which is fit for modern times. To be served with lettuce or as a filling for sandwiches or jacket potatoes.

Total time: 20 minutes

Servers: 2


  • 400g chickpeas in water (save the water)
  • 1 carrot, peeled and shredded
  • 2 Tbsp mango chutney
  • 2 Tbsp sultanas
  • 1 Tbsp Yondu vegetable umami
  • 2 Tsp curry powder
  • 4 Tbsp chickpea mayonnaise (can be shop-bought or homemade – recipe below)

Chickpea Mayonnaise ingredients:

  • 50ml of chickpea water (aquafaba)
  • 2 Tsp Yondu vegetable umami
  • 1 Tsp mustard
  • 1 Tsp apple cider vinegar
  • 250ml vegetable oil


  1. To make the mayonnaise, combine chickpea water, Yondu, mustard and apple cider vinegar in a jar. Using an immersion blender, start adding vegetable oil slowly. Whilst adding the oil, move the immersion blender up and down until you get the desired thick consistency.
  2. In a bowl, combine the chickpeas, carrot, mango chutney, sultanas, Yondu, curry powder and mayonnaise. Mix all well together and serve cold.

Green Pea and Mint RollsGreen pea and mint rolls

A vibrant seasonal dish which elevates traditional British flavours and encases them in a delicate and flaky pastry which is perfectly portable for Jubilee celebrations.

Total time: 40 minutes

Serves: 4


  • 1 sheet puff pastry (250g)
  • 200g green peas (thawed if frozen)
  • 1 Tbsp Yondu vegetable umami
  • 1 Tbsp Olive Oil
  • 1 Tbsp Corn Starch
  • 3 Spring Onions, chopped
  • 5-8 mint leaves, chopped
  • Freshly ground black pepper


  1. Preheat the oven to 200C.
  2. In a bowl, combine green peas, Yondu and olive oil. Partially mash these peas with a fork, making sure some remain entire.
  3. Add corn starch, green onions, fresh mint and black pepper to the pea mixture and stir all together.
  4. Using a rolling pin, roll out the sheet of puff pastry until it is about 0.5cm thick.
  5. Cut the pastry into two equal pieces – approximately 40cm x 10cm.
  6. Divide the pea filling into half and place down the middle of each sheet of pastry.
  7. Roll the pastry tightly over the filling to form a long roll.
  8. Place both rolls on a baking tray with parchment.
  9. Bake in the oven for 25 minutes or until puffed and golden brown.
  10. Allow to cool completely before cutting into 2-3cm segments with a serrated knife.

Yondu is available to purchase via its UK website and Amazon, retailing at £4.48 for 150ml and £6.88 for 275ml. Visit www.yondu.co.uk/recipes/ for cooking inspiration.

Follow the brand on Instagram: @yondu.uk and Facebook: @yondu.uk.

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