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If you'd like to share your favourite vegan recipe, email it to us with a good quality photo and we'll post it on this page. Be sure to credit the author (if it's not you) where applicable.

vegan-recipes-img.jpgSavoury dishes

Chickpea Omelettes

Tenderhearted Texan Chilli

Swedish Vegeballs with Parsley Fettuccine

Spicy Tomato & Basil Gnocchi

Seitan Roulade with Root Vegetable Stuffing

Vegan Sweet and Sour "Chicken" 

‘Cheezy’ Fried Polenta with Avocado and Hummus

TVP Mince Lasagne

Creamy Mushroom Pasta

Pumpkin Soup

Pizza

Raw Green Spaghetti

Celeriac Salad

Cheezy Sauce

Spaghetti and Falafel Balls

Creamy Potato and Pesto Soup

Cashew Chili con Queso

Coconut Fusion Laksa

Turmeric Magic Baked Pumpkin

Vegan Hollandaise Sauce

Veg "Pork" and Coriander Dumplings

Just Green Vegan Chicken Burger Quick Meal

Vegan “cheesy” lasagne

Vegan Fish with Orange Sauce

Pumpkin & Red Lentil Soup

Piñata Bowls

TVP Meatloaf

Jalapeno and Notzarella Stuffed Corn Cakes

Tofu & Vegetable Laksa

Cheese & Broccoli Quiche

 

Sweets dishes

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Vegan Wagon Wheels

Choc Cherry Chunk Cookies

Kahlua Dessert Cupcakes

Healthy Biscuit Sandwiches

Chocolate Ice Cream

Pancakes with Banana “Cream” & Maple Syrup

Savoury Dishes

Chickpea Omlettes

Recipe provided by Hilda Jorgensen author of vegan cookbook: Triumph of the Lentil

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These are a very quick and easy dish to make. In the photo the omelette is stuffed with kale, tomatoes and homemade cashew cheese, but all kinds of toppings are great on these omelettes, we often eat them with pickled gherkin slices and kale. For a filling meal serve with cooked grains, bread, chips or roasted vegetables.

Soy-Free, Gluten-Free, Nut-Free, Nightshade-Free, Onion- and Garlic-Free, Low Fat, Under 45 Minutes
Total time: 20 Minutes. Serves 2.

Ingredients:
1 cup chickpea flour (besan)
3 tablespoons savoury yeast flakes
1/2-1 teaspoon salt
1 teaspoon cracked pepper
1 cup water

Method:

  • Combine the chickpea flour, savoury yeast flakes, salt and pepper in a mixing bowl, breaking up any lumps. Add the water a little at a time, mixing to form a batter.
  • Thoroughly brush or spray a frying pan with olive oil and heat on a medium-high setting. When the pan is hot, pour in half the batter (if it is thicker in the centre and thinner on the outsides you can use the back of a metal spoon to gently spread the batter out).
  • Cook without disturbing until the edges are cooked through and there are bubbles in the middle. Gently flip over and cook for a further minute or two, until the other side is completely cooked. Place on a plate, keeping it warm in the oven if you wish.
  • When the first omelette is out of the pan, quickly pour the other half of the batter in and cook in the same way.
  • Put toppings on one half of each circle and flip the other side over the top.

Tenderhearted Texan Chilli

Recipe provided by Katherine

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A spicy stew packed with hearty beans and yummy vegemince! This recipe makes a lot, which is great because it tastes even better for lunch the next day.
Makes 6-8 servings

- 1 large red onion, diced
- 2 cloves garlic, minced
- 1 large red or yellow capsicum, diced
- 1 tablespoon light olive oil
- I package Vegideli Gourmet Meat-Free Mince
- 2 400g cans diced tomatoes
- 3 400g cans Global Organics beans, drained and rinsed well (kidney and black beans are a good mix)
- 4-6 tablespoons Mexican-ish chilli spice blend (Hoyt's Cajun blend is excellent)
- 2 Massel Beef Style stock cubes
- A few grinds of black pepper

  • In a large saucepan, fry the onion, garlic and capsicum in the olive oil until the vegetables are softened and beginning to brown.
  • Add the beans, mince, stock cubes, chili spice blend and pepper.
  • Mix thoroughly to coat the ingredients with the chili spice blend.
  • Add the cans of diced tomatoes and about half a can of water, stirring well.
  • Bring to a gentle boil, then simmer over low heat for half an hour, stirring occasionally.
  • Very nice served with corn chips, guacamole and a salad.

Swedish Vegeballs with Parsley Fettuccine

Recipe provided by Katherine

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Rich, creamy sauce with delicious vegeballs and buttery pasta. Totally decadent and nobody gets hurt!
Makes 4-6 servings

- 1 500g package egg-free fettuccine
- 1 package Vegideli Gourmet Meat-Free Meatballs
- 1 cup mushrooms, sliced (optional)
- 1/2 cup Mimicreme Unsweetened Almond and Cashew Cream
- 1 Massel Beef Style stock cube
- 3 heaped tablespoons Vegdeli Gourmet Vegan Gravy Powder
- 1/2 tablespoon Melrose Organic Worcestershire Sauce
- 1/2 tablespoon soy sauce
- 1 teaspoon Vegg powder (optional, gives an eggy flavour like traditional egg noodles)
- 2 tablespoons parsley, finely chopped
- 3 tablespoons of Nuttelex or other vegan margarine, divided
- A few grinds of pepper

  • Cook the pasta in a large saucepan according to the package directions.
  • While the pasta is cooking, dissolve the stock cube in two cups of boiling water in a small saucepan.
  • In a bowl mix the gravy powder, Vegg (if using), Worcestershire sauce, soy sauce and pepper with 1/4 cup of water until smooth.
  • Add this mixture to the stock and stir continuously over medium heat until the gravy powder thickens (it should only just come to a boil).
  • Remove from the heat and stir in the Mimicreme to make a creamy sauce, set aside. When the pasta is cooked, drain in a colander.
  • Add to the hot pasta the parsley and two tablespoons of Nuttelex, use tongs to mix and coat the pasta. Put the pasta in a warmed serving dish.
  • In the saucepan that the pasta was cooked in, melt the remaining tablespoon of Nuttelex.
  • Fry the mushrooms (if using) until starting to brown. Add the Vegideli meatballs and gently heat them through.
  • Pour half the sauce on the pasta, layer on the Vegideli meatballs and mushrooms and top with the rest of the sauce.
  • Enjoy with a crisp green salad.

Seitan Roulade with Root Vegetable Stuffing

Recipe provided by Hilda Jorgensen author of vegan cookbook: Triumph of the Lentil

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With this recipe it’s possible to have an impressive meal to serve to guests in under an hour. It can also be made ahead and stored in the fridge until baking, perfect when you’re having friends over and want to spend time with them rather than rushing around cooking stuff. Best served with roasted veggies, vegan gravy and a green salad.

This stuffing is really unique and tasty. It’s grain-free, so people on gluten-free or grain-free diets could use this instead as stuffing for a nut roast or lentil loaf.

Kitchen time 15-20 minutes. Makes 4 serves. (if you’re cooking for less people, the other rolled and tied-up roulades can be kept unbaked in the fridge for up to 5 days and baked when needed).

Seitan mixture (makes 4 serves)
Dry ingredients:
1 1/4 cups gluten flour

1/3 cup chickpea flour (besan)

2 tablespoons savoury yeast flakes
1 teaspoon salt

Wet ingredients:
2 tablespoons Melrose worcestershire sauce
2 tablespoons oil (olive, sesame or sunflower)
1 cup water


Method:

  • Combine the dry ingredients in a mixing bowl. Add the wet ingredients stirring, and then kneading to combine. Leave to rest for at least 5 minutes.

Root Vegetable Stuffing
Ingredients:
2 cups finely diced parsley root, celery root or parsnip
1/2 cup hazelnut meal or almond meal
2 tablespoons dijon mustard (or 2 teaspoons yellow mustard powder plus 2 tablespoons water)
2 tablespoons fresh thyme, or 2 teaspoons dried
optional 4 tablespoons finely chopped fresh parsley
optional pinch of salt and 1 teaspoon apple cider vinegar (add if using mustard powder instead of mustard.)

Method:

  • Preheat the oven to 175c.
  • Prepare the seitan mixture from the directions above and set aside to rest for at least 5 minutes. Prepare your side dish and stuffing ingredients while it rests and the oven heats up.
  • Grease a baking sheet and stretch the seitan out into as large a rectangle as you can without it breaking (if you want to make two or four roulades instead of one, divide the mixture into pieces and then stretch it and bake). Place on the sheet and continue to press it out until it gets bigger, without it breaking. It should be less than 1cm (1/2″ thick).
  • Brush the top with oil and bake for 7 minutes.
  • Bring a tiny bit of water to the boil in a small pot, then add the parsley root and boil for 5 minutes. Drain.
  • In a mixing bowl, combine the parsley root, hazelnut meal, mustard, thyme and parsley.
  • Place the least browned side of the seitan down on a plate and place the parsley root mixture in the middle third of the rectangle. Roll the shorter end towards the other shorter end, overlapping it a little bit. Tie it up with cotton string and stuff any of the fallen-out stuffing back in it. Leave it seam-side down until you’re ready to cook it.
  • When your roasted veggies have 20 minutes to go, place the seitan on the same tray as them, or a separate greased tray, and brush liberally with oil. Bake for 20 minutes.

Spicy Tomato & Basil Gnocchi

Recipe provided by www.vegansparkles.com

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For 2-3 serves:

Gnocchi (my friend Kyllie makes incredible home-made pasta but if you’re not that talented, I hear ya! Us mere mortals can find pre-made gnocchi in the fridge or health food section of our local supermarket or wholefoods store. If you’re lucky like me, you will find one that is vegan and gluten-free. Fist pumping!)

1 jar of organic tomato pasta sauce
1/2 brown onion, peeled and chopped
2 garlic cloves, crushed
1 red chilli, seeded and chopped
3 handfuls mushrooms, sliced
1 handful English spinach leaves
1 handful fresh basil leaves
2 tbsp savoury yeast flakes
Pine nuts (to serve)

  • Heat a large pot of water on high until boiling.
  • In another large saucepan, sauté onions, garlic, chilli and mushrooms in a splash of oil until the onions are translucent. Add tomato sauce and leave to simmer.
  • Add gnocchi to the pot of boiling water. Wait until it rises to the top (about 2 minutes), then drain and add cooked gnocchi to the tomato sauce pan.
  • Stir gnocchi, spinach and basil through the sauce and season with Himalayan salt and cracked pepper (and nutritional yeast if you fancy a cheesy flavour).
  • Serve topped with basil and pine nuts.

Vegan Sweet and Sour "Chicken" (serves 4)

Recipe provided by Kate at No Meat and Three Veg Blog

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3 tbsp vegetable or canola oil
1 onion, chopped
4-5 cups of chopped vegetables such as cabbage, carrot, red capsicum and broccoli
1 packet of Fry's Vegetarian Chicken Style Strips
2 tbsp tamari or soy sauce
2 tbsp Melrose Organic Worcestershire Sauce
2 tbsp tomato paste
1 heaped tbsp brown sugar
1 heaped tbsp cornflour
2/3 cup unsweetened pineapple juice
1/2 tsp salt or to taste

  • In a large saucepan, fry all vegetables in oil for about 10 minutes on medium heat or until cooked to your liking.
  • While the vegetables are cooking, heat 1 tbsp oil in a separate fry pan and cook the chicken strips as directed on the packet.
  • Add the tamari, worcestershire sauce, tomato paste, sugar and cornflour to the vegetables and cook for a few minutes on medium heat, stirring constantly. Then slowly pour in the pineapple juice, stirring constantly. Simmer for a few more minutes, then add the chicken strips, mix and take off the heat. Season to taste. 
  • Serve over rice or noodles.

‘Cheezy’ Fried Polenta with Avocado and Hummus

Recipe provided by The Little Vegan Blog

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Ingredients
5 cups water
2-3 tsp vegetable stock powder
1 cup polenta
3 tsp nuttelex or other vegan margarine
2 tbsp Savory Yeast Flakes (Lotus )

Topping: Avocado, lemon juice, salt and pepper, hummus

Directions

  • Line a baking tray with glad wrap. It is best to do this first, otherwise the polenta will start setting before you transfer it from the pot to the tray. This will prevent it setting into a neat flat shape. Alternatively, you can use a large flat plate instead of the lined baking tray.
  • Bring water and vegetable stock powder to boil in a medium cooking pot.
  • When water is boiling, gradually pour in polenta in a steady stream, stirring constantly.
  • Cook over a medium heat for 15 minutes, or 20 minutes if the polenta you are using is unrefined, stirring constantly. This is important, both in time and consistent stirring. The polenta will spit and bubble a bit for the first few minutes so be careful.
  • After the 15 or 20 minutes turn heat down to low and continue stirring for another five minutes. The polenta should have thickened and come away from the sides of the pot now.
  • Turn off the heat, and stir through the nuttelex and nutritional yeast. 
  • Pour the polenta onto the tray or plate and spread out so that it is about 2-3cm deep. Don’t worry if your tray is much bigger than you need, the polenta should be thick enough that it won’t ooze everywhere. If you are having trouble smoothing the polenta, stick a knife in boiled water then use it to smooth any bumps (like you do when spreading icing).
  • Leave the polenta to set for at least 20 to 30 minutes. You want it to be firm when you cut it.
  • When set, cut the polenta into whatever size and shape you want. Rectangles work best for ‘fries’, but triangles are also fun!
  • Fry the pieces in olive oil or macadamia oil for about 1 minute or so on each side, or until golden brown.
  • Serve with avocado (seasoned with lemon juice and salt and pepper) and hummus.

TVP Mince Lasagne

Recipe provided by Jacqueline from Vegans Have Superpowers 

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Ingredients

1 cup TVP Mince
1 can chopped Tomatoes
1 jar Tomato Paste
1 brown onion chopped
2 cloves Garlic
Basil (or whatever herbs you like)
2 Tbls dried mix herbs
Vegan cheese shredded (I use mozzarella and cheddar) reserving some for the top.
Tofutti Better Than Cream Cheese (to act as white sauce on the top)
Oil for frying
Lasagne Slats
1 Tbls sugar (I had this because I find the sauce too bitter, if you don't then no need to add)

Feel add anything into the TVP mixture such as olives, mushroom as you normally would pasta sauce.

Method

  • Preheat oven to 180 degrees celcius Get your TVP ready by adding 1 cup or stock to 1 cup of TVP in a bowl. Put a tea towel over the bowl and let sit for 10mins till TVP has soaked up the water. 
  • In a pan heat oil and fry onion and garlic until brown. Add TVP, canned tomatoes, tomato paste mixed herbs and any fresh herbs you are using. Once heated through take off heat. 
  • Place your lasagne slats in some tepid water to soften. 
  • Lightly grease your baking tin and add one layer of TVP mixture followed by a layer of shredded cheese and then lasagne slats. Repeat this porcess until you are at the top. Pour a final layer of TVP mixture over the top lasagne slat followed by the cream cheese and then some shredded cheese. 
  • Put in oven for 30 minutes or until cheese on top has browned.

Creamy Mushroom Pasta

Recipe provided by Jacqueline from Vegans Have Superpowers 

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Ingredients

1 onion, chopped finely
1 Tbls oil
1/4 cup water
2 cloves garlic
Mushrooms, sliced (about 4 cups)
1/2 cup Parsley, chopped finely
White vinegar - taste
1-2 tbls GF flour + 1-2 Tbls water (to make roux)
1 150g tub Tofutti Better Than Cream Cheese (or 1/2 340g tub of Tofutti Sour Supreme)

Method

  • In a large frying pan heat oil and fry onion and garlic on a med-high heat until soft.
  • Add mushrooms and water turning the heat down to medium.
  • Let simmer for around 7 minutes until the mushrooms have cooked a little.
  • Add roux* and stir in. 
  • Add in cream cheese or sour cream and turn heat to low.
  • Add in vinegar to taste (I used maybe 4-5 Tbls). Don't be tempted to add salt & pepper because the taste doesn't mix well with the vinegar.
  • Stir through parsley and serve with whatever you like!

*Note - Roux is a mixture of equal parts flour & water or oil to make a base to thicken soups and sauces.

Mum's Simple Pumpkin Soup

Recipe provided by Jacqueline from Vegans Have Superpowers 

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Ingredients

1/2 Pumpkin (any kind)
1 can chopped tomatoes (or fresh if you want)
water
salt & pepper
Tofutti Sour Supreme (for serving)

Method

  • Peel or slice of skin of pumpkin. If you get a good sharp peeler it makes this so easy!
  • Chop pumpkin into small chunks and put in pot with enough water to cover the pumpkin.
  • Boil until pumpkin is soft. 
  • Mash pumpkin till smooth (I use a potato masher but if you have a bar mix you'll get a much smoother soup).
  • Add tomatoes and season with salt and pepper.
  • Wait till tomatoes have warmed through and serve with Tofutti sour cream.

Pizza

Recipe provided by Amanda from Tarian Pantry

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There is nothing better than turning your kitchen into your very own pizza shop! Making your own is healthier, quicker and tastier…here’s our version of a vege-tarian pizza.

INGREDIENTS
o 500g plain flour
o 1 x 8g sachet dry yeast
o 1 tsp sea salt
o 180ml warm water
o 2 tbsp olive oil

SUGGESTED TOPPINGS
o Basic tomato sauce
o 2 tsp Il Nutimento cheese-free Pesto
o 1 Brown onion, thinly sliced
o 4 Swiss brown mushrooms
o Handful kalamata olives
o 2 Redwood Lincolnshire sausages, cut into pieces
o 2 rashes Redwood Cheatin streaky bacon, cut into pieces
o Handful kale, chopped
o 6 tsp Tofutti Better Than Cream Cheese
o 150g Cheezly Super-melting Mozzarella, shredded
o Handful fresh basil leaves

METHOD
Note: This recipe makes 1 thick base or 2 thin bases.

  • Combine the dry ingredients (flour, salt and yeast) in large mixing bowl and make a well in the centre. Slowly add the water using a spurtle or pallet knife to combine the mixture to form soft dough.
  • Slowly add the olive oil using your hands to bring the dough together in the bowl.
  • Turn the dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Return the dough back to the bowl and cover with cling film. Set aside in a warm place to rise for 30 – 40 minutes or until dough doubles in size.
  • When it has risen, use your fist to punch the dough down to remove air bubbles. Fold out onto a floured surface and gently knead for 1 minute.
  • Roll dough out to desired size.
  • Spread 3-4 tbsp of a basic tomato sauce on the base followed by 2 tbsp of Italian cheese free pesto.
  • Top with onions, mushrooms, olives, Lincolnshire sausages, streak bacon, kale and basil.
  • Dot around the pizza up to 6tsp tofutti cream cheese and then sprinkle the shredded cheezly mozzarella.
  • Place in the oven for 25-30 minutes.
  • Serve.

Raw Green Spaghetti

Recipe provided by www.vegansparkles.com

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For 2- 3 servings:

1/2 cup Extra Virgin Olive Oil
1/2 cup Savoury Yeast Flakes
1 clove Garlic
2 cups fresh Basil leaves
3 tbsp Pine nuts
Squeeze of lemon juice
2 large Zucchini
3 handfuls of Snow Peas or Sugar Snap Peas, thinly sliced

  • Blend the oil, nutritional yeast, garlic, basil leaves, lemon juice and pine nuts in a food processor or blender until smooth.
  • Make noodles out of the zucchini by using a mandolin or Julienne vegetable peeler to carefully slice the zucchini lengthwise, starting at one end and ending at the other. As you work through the zucchini, turn it over and start again on another side, until there are only the seeds remaining.
  • Discard the zucchini seed cores and place the zucchini noodles in a large bowl.
  • Mix the pesto and snow peas with the zucchini noodles.
  • Season with salt & pepper and enjoy!


Celeriac Salad

Recipe provided by Amanda from Tarian Pantry

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INGREDIENTS
o 1 medium celeriac, peeled and coarsely grated
o 2 tbsp Plamil egg-free Mayonnaise
o Juice of 1 lemon
o 1 tbsp flaxseed oil
o 1 tsp dill (fresh or dried)
o 1 tsp parsley, roughly chopped
o Sea salt and freshly ground black pepper

METHOD

  • Combine the mayonnaise, lemon juice, flaxseed oil, dill and parsley in a medium-sized bowl.
  • Fold through the celeriac until well combined. Season with salt and pepper.
  • Cover and refrigerate until chilled, approximately 20 minutes.
  • Serve.

Cheezy Sauce

Recipe provided by Amanda from Tarian Pantry

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Every kitchen needs a basic recipe that goes with just about anything. Our cheezly sauce is the perfect sauce for lasagne, a carbonara sauce even served on top of nachos – don’t forget to add the jalapenos! Lotus Savoury Yeast flakes are a must for any cruelty free Tarian Panty.

INGREDIENTS
o 2 tbsp dairy free margarine
o 1 brown onion, diced
o 1 garlic clove, minced
o 1/2 tsp chillli flakes
o 3 tbsp Lotus savoury yeast flakes
o 1 tbsp rice flour + 3 tbsp water
o 300ml soymilk
o Sea salt and freshly ground black pepper

METHOD

  • In a cup or small bowl, mix together the rice flour & water to form a smooth paste. Set aside.
  • Heat dairy free margarine in small saucepan over a medium heat until melted and slightly bubbling. 
  • Add onions, garlic and chilli. Cook until onion is soft but not browned.
  • Reduce heat to low. Stir though Lotus savoury yeast flakes and add flour paste until combined.
  • Slowly add soymilk, small amounts at a time, stirring constantly to prevent lumps.
  • Increase heat slightly, stirring sauce for 5 minutes or until sauce starts to thicken. Add more soymilk if the sauce is too thick. 
  • Season with salt & pepper.
  • You can add spinach or kale to the sauce to increase nutrients.

Spaghetti and Falafel Balls

Recipe provided by www.vegansparkles.com

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To make 2 – 3 servings:

Spaghetti (I used a gluten-free brand)
1 packet of Osem falafel mix prepared as per instructions on pack
1 large jar of crushed tomatoes/passata
1 glass red wine (or water)
2 cloves garlic, crushed
1/2 red chilli, chopped (or 1/2 tsp chilli flakes)
1/2 onion, peeled and chopped
2 large handfuls of mushrooms (any kind; I used shiitake and button)
2 tbsp black olives, drained and chopped
2 tbsp chargilled capsicum slices (from a jar, drained)
2 tsp caramelised onions (from a jar)

Fresh basil leaves

1/4 cup of walnuts

1/4 cup Lotus Savoury Yeast Flakes

  • Bring a large saucepan of water to the boil.
  • Meanwhile, in a large fry pan, shallow fry the falafel balls in some coconut oil for a few minutes, and then remove from the pan and set aside.
  • In the same fry pan, cook the onion, mushrooms and garlic for a few minutes until the juices from the mushrooms simmer off.
  • Add to the pan the crushed tomatoes, falafel balls and other ingredients, and stir and simmer until the spaghetti is ready.
  • Cook the spaghetti in the boiling water as per the packet instructions.
  • Serve the spaghetti topped with the falafel balls and sauce, and garnished with fresh basil leaves and walnut ‘parmesan cheese’ (combine 1/4 cup walnuts, 1/4 cup savoury yeast and a dash of salt in a blender until a fine powder forms).

Creamy Potato and Pesto Soup

Recipe provided by www.vegansparkles.com

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For 3-4 servings:

3 large potatoes, peeled and chopped
2-3 garlic cloves, minced
1/2 small onion, peeled and chopped
1 tsp vegan margarine
4 cups (1 litre) vegetable broth/stock
1/2 cup Extra Virgin Olive Oil
1/2 cup Savoury Yeast Flakes
2 cups fresh Basil leaves
1/2 cup Pine nuts
Squeeze of lemon juice

  • In a large saucepan, heat vegan margarine and saute onion and garlic for a few minutes.
  • Add potatoes and cook for a few minutes more, then add vegetable broth and simmer until potatoes are soft.
  • In a blender or food processor, combine basil, EVOO, nutritional yeast, pine nuts and lemon juice and blend until smooth.
  • Blend the potato soup in batches until smooth and return to the pan.
  • Stir the pesto into the potato soup, season with salt and pepper, and enjoy!
  • It tastes even better the next day too, once the pesto flavours have spent more time infusing their green goodness.

Cashew Chili con Queso

Recipe provided by www.vegansparkles.com

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 3/4 cup raw cashews
1/3 cup Savoury Yeast Flakes
1/3 cup water
1/4 cup salsa (we use ‘Medium’ heat)
1 garlic clove, crushed
2 tsp chilli powder (optional)
1 tsp ground cumin
dash of salt

  • Blend all ingredients in a blender or food processor until smooth and creamy.
  • This queso is also delicious as a dip or served on vegan nachos or any other Tex-Mex dishes you come up with! Enjoy!

Coconut Fusion Laksa

Recipe provided by www.lentilicious.com.au

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Ingredients

1 packet Lentilicious® Coconut Fusion
4 tablespoons laksa paste
1 teaspoon fresh grated ginger
400ml can coconut milk
1/4 teaspoon salt
300ml water
200gm rice vermicelli
100gm fresh baby corn
100gm fresh oyster mushrooms
1 bunch bok choy
1 cup mung bean sprouts
fresh coriander leaves to garnish
sliced fresh chilli to garnish

  • Cook the Lentilicious® lentil mix according to the instructions on the packet.
  • Meanwhile, prepare vegetables and noodles:
  • slice the bok choy diagonally, slice baby corn in half lengthways, slice larger oyster mushrooms into half or quarters. Soak the noodles in a bowl of boiling water for a few minutes until tender, then drain well.
  • Once lentil mix is cooked, fry the laksa paste in a little oil for a few minutes, then add the ginger for another minute. Add the laksa paste, coconut milk and water to the lentils. Bring mixture back to the boil, then add the vegetables and simmer a further 2 minutes.
  • Divide noodles between 4 soup bowls, then ladle soup over the top, dividing the vegetables evenly across the 4 bowls.

Turmeric Magic Baked Pumpkin

Recipe provided by www.lentilicious.com.au

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Ingredients

1 packet Lentilicious® Turmeric Magic
1/2 a medium-large pumpkin
sweet paprika and/or sumac
100 gm salad leaves
a few nasturtium and begonia flowers,
or other edible blooms from your garden

  • Preheat the oven to 190°C.
  • Scoop the pips out of the pumpkin, creating a hollow in the centre of the pumpkin.
  • Brush with oil, sprinkle with paprika and/or sumac.
  • Place on an oiled baking tray, and bake for 30 - 45 minutes until flesh is soft, (depending on size of pumpkin). When done, remove from oven and allow to cool slightly before serving.
  • Meanwhile, cook the Lentilicious® lentil mix according to the packet instructions.
  • Wash salad leaves and flowers.
  • When the pumpkin is cool enough to handle and still warm, place it on a large round platter.
  • Pour the hot lentil mixture into the hollow and sprinkle with a little freshly ground black pepper.
  • Scatter the leaves and flowers around the pumpkin.

 

Vegan Hollandaise Sauce

Recipe provided by Rocky, creator of The Vegg

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Ingredients:

3 Tbs The Vegg (pre-mixed)

1/8 tsp dijon mustard

1/2 Tbs lemon juice

1/4 cup melted vegan margarine

  • Blend The Vegg, mustard, lemon juice and margarine.
  • Chill until desired consistency is achieved.

Veg "Pork" and Coriander Dumplings

Recipe provided by Kate Allan

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Ingredients (makes approx. 30 dumplings):

3 Vegideli mini pork-style sausages

1 finely chopped spring onion (shallots)

Coriander leaves

1 small chilli

Lemongrass

Ginger

Garlic

pinch sugar

pinch salt

lime juice to taste

1 pkt egg free wonton wrappers

Method

  • Make a spice paste using equal amounts of lemongrass, chilli, and garlic. I use about a teaspoon of each, and use my mortar and pestle. 
  • Add the chilli, a little at a time until it is hot enough for you. 
  • Add finely chopped coriander leaves (a handful will do), pinch sugar, and salt and lime juice to taste (about 2 tsp). Alternatively you could buy a ready made Thai paste mix if you don't have the time to make your own (such as red or green curry paste by West Country).
  • Using a food processor pulse sausages to a coarse mince. 
  • Stirfry mince, adding spring onion, and paste a little at a time until flavour is intense as desired. 
  • Set aside to cool. 
  • When preparing your dumplings have a workstation set up - a bowl of water for dipping your fingers into, your wrappers stacked ready to go, a board for your folded dumplings, and one to work on, a teaspoon, and your filling/s. (If you are doing multiple fillings, do one flavour at a time, and do a different fold for each one so you can easily differentiate them).

Step 1 - place a scant teaspoon of filling in the centre of the wrapper

Step 2 - using your finger, moisten all around the edge lightly

Step 3 - Fold over into a triangle

Step 4 - Press from the filling outwards to remove air pockets and stick together. You can stop here and use this as your first shape, or keep going as follows.

Step 5 - Hold the triangle point downwards and using your thumb, gently press the base pushing to spread out the dumpling

Step 6 - turn over and moisten a corner

Step 7 - Bring the other corner round to pinch them together, making a ravioli. This shape is really good for sitting up in a spoon!

To cook, bring a pan of salted water to the boil, and slip them in (without overcrowding) for approx. two minutes or until pastry is translucent. Remove with a slotted spoon.

Serve with your choice of dipping sauce, or just plain soy sauce.

 

Tofu Cheese

Recipe provided by Jo Faulkner

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Ingredients:
1.5 litres soy milk (freshly made if possible)
1-2 tsp food grade epsom salts, dissolved in 0.5 cups just boiled water
olives, chopped, to taste
Italian herbs, to taste
0.5 tsp miso paste
0.25 - 0.5 cups Lotus Savoury Yeast Flakes (to taste)
1 tbl tahini
Ground black pepper, to taste

  • First make the tofu: Freshly made soy milk is best, but otherwise try to choose a commercial soy milk with only soybeans and water in the ingredients. Heat the soy milk until just on the boil, then quickly turn off heat, stir in prepared boiled water with epsom salts already dissolved, and cover with a tightly fitted lid. Allow to sit for at least 10 minutes.
  • The milk should at this point have separated, with "clouds" of curds floating in it. Strain into some folded muslin and a strainer, or a couple of tea towels.
  • Next add the "cheesy" flavours: Once the tofu is drained, but still quite moist, remove to a bowl and stir in remaining ingredients. Put back into muslin and press into a block shape.
  • Refrigerate for several hours before eating. It should have a crumbly moist texture.
  • Alternatives: Try other ingredients such as sundried tomatoes, grilled capsicum/peppers, fresh peppercorns, or dried fruit.

Just Green Vegan Chicken Burger Quick Meal

Recipe provided by Kathy Divine www.vegansarecool.com

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This is a great healthy meal that is easy to prepare and really delicious!

Ingredients
Burger
1 Just Green Vegan Chicken Burger patty
2 tablespoons of cooking oil (olive oil, sunflower oil etc..)
1 wholemeal bread roll
A handful of salad greens
Your choice of sauce – tomato, vegan mayonnaise, BBQ sauce, sweet chilli sauce etc..
A thin slice of Notzarella vegan cheese
Salad
A handful of salad greens
Cherry tomatoes, cut into quarters
A handful of mixed salad sprouts
¼ of an avocado, diced


Directions
Burger

  • Put oil in a frypan and after the oil is warm, place the Just Green Vegan Chicken Burger in the frypan.
  • Lightly fry both sides of burger patty.
  • Slice the bread roll in half and place the cooked burger patty on one of the bread roll halves. 
  • Place the slice of Notzarella cheese on top of the patty and add the salad greens on top.
  • Add your favourite sauce and place the remaining bread roll half on top.

Salad

  • Mix the salad greens, cherry tomatoes and mixed salad sprouts. Sprinkle avocado pieces on the salad.
  • Place the burger on a plate and salad on the side and enjoy!

Vegan “cheesy” lasagne

Recipe provided by Talia Eccleston Caple

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Ingredients:
Mountain bread (8 sheets)
250ml tomato puree
approx 1/2 jar Il Nutrimento Pesto
1/4 butternut pumpkin
3 medium carrots
1 large capsicum
half a large eggplant
1/2 small onion
1 bunch of bok choy (could use other spinach if preferred)
1 tomato
1/2 tub Tofutti Better than Ricotta Cheese
1/4 block Notzeralla
I sprig oregano leaves
1 tsp ground nutmeg
1/2 tsp ground pepper

Preparation:

  • Slice pumpkin & carrot and pre-cook under grill for 10-15min until slightly soft, put aside.
  • Slice capsicum & eggplant to same thickness as carrot & pumpkin
  • Slice tomato
  • Dice bok choy (stalk & leaves) & onion


Method:

  • Line bottom of large baking tray with 2 of the mountain bread slices side by side.
  • Put capsicum & eggplant mixed with half of the tomato puree on top of the mountain bread spread evenly over the layer
  • Place 2 sheets of mountain bread over the top of the capsicum & eggplant mix to cover and spread the pesto on top of these mountain breads, ensuring all the mountain bread has been covered.
  • Put the pumpkin & carrot on top of the pesto spreading it evenly over the layer
  • Place 2 sheets of mountain bread over the top of the pumpkin & carrot mix to cover it and spread the tofutti better than ricotta cheese thickly & evenly over the top of these mountain breads, ensuring all the bread has been covered
  • Sprinkle nutmeg & pepper evenly over the layer of tofutti
  • Put bok choy & onion spread evenly over the tofutti
  • Top with last 2 sheets of mountain bread, compacting down lightly.
  • Spread remaining tomato puree onto the top layer of mountain bread.
  • Top with sliced tomato, oregano leaves and finely grated Notzerella
  • Cover top of baking tray with aluminium foil (best to spray with cooking oil so cheese doesnt stick!) and bake in oven of 220 degrees for 35-40min. 

Hint: The lasagne will shrink down & flatten so the better the layers are compacted whilst raw the better it will hold together and stay in form when its cooked.

Would serve nicely with a rocket & spinach salad, however as I was too busy going back for 2nds of the lasagne I never got around to eating the salad with this!

Vegan Fish with Orange Sauce

Recipe provided by Gulden from www.vegfusion.org

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Serves 2

Ingredients:
6 pieces Lamyong Vegan Chunky Fish, thawed
1 tbsp grated orange rind
1 navel orange
1 tbsp red wine vinegar
1 tbsp vegetable oil
Salt
Pepper

To prepare the glaze/sauce:
• By using a zester, peel the rind of the orange, then squeeze its juice.
• Mix the orange rind and orange juice with red wine vinegar, add salt and pepper in a bowl. Set aside.

To fry the chunky fish:
• Heat the oil in a non-stick frying pan.
• Brush the mixture on one side of the vegan fish –or simply dip each piece in the orange sauce.
• Fry both sides of the chunky fish, basting them occasionally with the orange sauce.
• Remove the chunky fish from heat and pour the rest of the sauce into the same pan. Quickly turn the heat up and cook the sauce until it thickens, stirring constantly.
• Pour the orange sauce over the chunky fish and serve immediately.

Pumpkin & Red Lentil Soup

Recipe provided by Alana from No Food With a Face Blog

pumpkin-lentil-soup.jpg

What goes in:
1400g pumpkin
1 cup of red lentils (uncooked)
1 tablespoon olive oil
1 onion
4 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon dried thyme leaves
1 teaspoon tumeric
2 teaspoons curry powder
1 teaspoon cayenne pepper
2 Massel Chicken Style stock cubes
Salt to taste


How you do it:

  • Dice the onion, heat the oil in a large saucepan and then cook the onion and garlic until the onion starts to go soft. Add in all the spices and mix until fragrant.
  • Remove the skin and seeds from the pumpkin and chop roughly. Add the pumpkin and red lentils to the onion mix. Fill the saucepan with water until the water sits slightly above the pumpkin. Mix through the chicken style stock cubes. Add salt if necessary.
  • Bring the mixture to boil then lower the heat, simmering until the pumpkin goes soft and the red lentils are cooked.
  • Blend the mixture until smooth and serve.

Piñata Bowls

Recipe provided by Marion

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Makes: Enough for 2 huge sized mains

Ingredients:
1 box of Fry's chicken-style strips, thawed
1 tbsp soy sauce
1 tbsp barbeque sauce
2 tbsp water
1 cup uncooked brown rice
1/2 green or red capsicum
1 small onion
2 tomatoes, chopped
1/2 head iceberg lettuce, chopped
1 carrot, grated
1 avocado, sliced or smooshed
Sprinkle of salt or Veitablu Vegie Parmesan

Directions:

  • Chop the thawed Fry's chicken-style strips so they are a little smaller - then place them in a bowl and thoroughly mix through the soy sauce, barbeque sauce and water. Allow this to sit while you prepare the rice and cook the capsicum and onion.
  • Cook brown rice as per package instructions.
  • While your rice is cooking, cook the capsicum and onion in a separate pan. Once cooked, set aside.
  • Chop your tomatoes and lettuce and grate your carrot. Leave this to the side.
  • Pour your Fry's chicken-style strips (and any liquid) into a frypan and cook over medium head for approximately 5 minutes. Alternatively you could microwave for 2-3 minutes.
  • Once your rice is cooked, drain (if necessary) and mix in the capsicum and onion mixture.
  • Now you are ready to layer! Divide the ingredients evenly between the bowls/jars. Firstly, place a layer of the rice mixture. Follow this with the Fry's chicken-style strips, then the carrot, tomato and lettuce. Lastly top each bowl with the sliced or smooshed avocado. Sprinkle with salt or with some Veitablu Vegie Parmesan.

TVP Meatloaf

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Ingredients:
3 cups of TVP mince
2 stock cubes dissolved in 2.5 cups of boiling water
1/2 cup of tomato sauce
2 tsp basil
1 finely chopped onion
2 Tbsp cooking oil
3/4 cup wholemeal flour
1 tsp salt
1/2 tsp pepper
1 tsp marjoram
1 tsp oregano
1 tsp garlic powder
1/2 cup of finely chopped parsley

Method:

  • Mix water stock, TVP, tomato sauce and basil and let stand for 10 minutes
  • Sauté onion in oil until translucent, add to TVP mix and stir through
  • Add remaining ingredients and mix well
  • Lightly oil a loaf pan and pack mixture tightly in.
  • Bake at 180C for 45 minutes
  • Leave in pan 10 minutes before turning out
  • Serve with roast vegetables and gravy

Jalapeno and Notzarella Stuffed Corn Cakes

Recipe provided by www.theveganpantry.com.au
 

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This is a Venezuelan food called Cachapas (veganised). Sweet & Savoury fresh corn pancakes are filled with Notzarella, Cherry tomatoes & Jalapeño’s. They can be eaten as a hearty breakfast, light lunch or a snack… actually any excuse will do!

Serves 2 (Large Pancakes or 4 Small)

Ingredients:
3 cups fresh,frozen corn or tinned
3/4 cup almond or soy milk
2/3 tbsp plain flour
2 tbsp ground flaxseed
2 tbsp sugar
½ tsp baking powder
½ tsp salt

Filling:
1 cup Mozzarella-style cheese (or any that will melt)
Jalapenos to taste
Cherry Tomatoes
Salt & Pepper to season.

Method:
Combine corn, milk, flour, ground flaxseed, sugar, baking powder, and salt into a food processor and pulse until it resembles creamed corn. (add extra milk if you think its too thick.) Let the batter sit for 10 minutes and stir a few times before using.

Heat a large non-stick frypan over medium heat. Spray with cooking spray.

Scoop 1/4 cup of batter and spread on the pan using a circular motion. Cook for 3 to 4 minutes on one side. Flip and cook the other side for 2 to 3 minutes. Sprinkle the shredded cheese, jalapenos & sliced cherry tomatoes on the cooked side after you’ve flipped it the first time. After the bottom has cooked for 2 minutes,season it well and fold the pancake over the cheese like an omelet. Cook for another minute to melt the cheese.

Tofu & Vegetable Laksa

laksa.jpg

Ingredients
• 2 cups of water
• 1 Massel vegetable or chicken flavoured stock cube
• 1.5 Tbsp of vegan Laksa paste (this makes a mild Laksa so increase the amount to taste using small increments as the paste is quite hot)
• 400ml can of coconut milk
• 100g packet of dried bean vermicelli (readily available in the Asian food section of supermarkets)
• Half a packet of fried tofu puffs (from Asian grocery stores)
• Bean sprouts
• Mixed vegetables (we like baby corn, snow peas, mushrooms and broccoli in ours)
• Fresh coriander and chilli

Method
• Soak bean vermicelli in cold water for 15 minutes while preparing laksa.
• Put water in large saucepan, add stock cube, stir to dissolve and bring to the boil.
• Add Laksa paste and coconut milk, stir and bring to the boil.
• Add vegetables and tofu puffs to the pan and cook for 5 minutes.
• Drain vermicelli and put half in the bottom of two large soup bowls.
• Cover with a hand-full of bean sprouts

Cheese & Broccoli Quiche

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Filing ingredients 

  • 4 tsp The Vegg
  • 1 cup water
  • 200g silken tofu
  • 200g broccoli, broken into florets
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 4 large sundried tomatoes, sliced
  • 55g of Vegusto Classic cheese, grated
  • Salt and pepper

Pastry ingredients

  • 125g plain flour
  • pinch of salt
  • 55g vegan margarine
  • 30-45ml cold water
  • (or you could use store bought short crust pastry, just look out for a vegan one)

Method

- Preheat the oven to 200C/Gas Mark 6.
- Make pastry by sieving the flour into a mixing bowl then rubbing in the vegan margarine and salt.
- Add the water gradually, bringing the dough together with a wooden spoon. Press it down in the bowl with your fist so all the flour is encorporated.
- Flour a rolling pin and your worktop and roll out the pastry into a large thin round.
- Grease a 10 inch pop-bottom flan dish and lay the pastry into it.
- Press it gently round the edge and sides then trim off any excess dough.
- Blind bake the pastry case for around 5 minutes in the oven, so it won't go soggy when the filling is added. Remove from the oven and set aside.
- Meanwhile, steam or boil the broccoli for just a few minutes, so it retains a nice crunch.
- Blend The Vegg powder with water, then put into a mixing bowl with the silken tofu and blend again. Add salt and pepper to taste.
- Fry onions and garlic in the oil for 5 minutes, until soft.
- To assemble the quiche, arrange the broccoli, onion and garlic in the pastry case, spoon in the tofu/vegg mix over the top and mix it in well. Sprinkle on the grated Vegusto Classic cheese and sun-dried tomatoes. Top with salt and pepper to taste.
- Bake the quiche for around 45 minutes, until it is cooked and the filling has set. Test this by inserting a knife into the centre. Cook for longer if required.
- Serve hot or cold, delicious with salad.

Credit: recipe from Viva!

Sweet Dishes

Vegan Wagon Wheels

Recipe provided by Annette Michalski

wagon-wheelsv2.jpg

Ingredients

BISCUITS
1 cup plain white flour
½ cup sugar or sweetener alternative
½ cup dairy-free margarine
1 tsp baking powder
a dash of vanilla essence

FILLING
2 tbsp strawberry jam
3 Sweet and Sara vanilla marshmallows cut in half

COATING
2 x 100g blocks of Sweet William chocolate
Directions
Pre heat oven to 180 degrees Celsius.

  • Mix margarine and sugar in a bowl together using an electric mixer until it becomes fluffy. If your kitchen is as ill-equipped as mine, you can mix it by hand. Prepare to be frustrated and have a sore arm afterwards though. Slowly add vanilla essence, baking powder and flour. Keep mixing until a soft dough is formed.
  • Using the palm of your hand, roll the dough into 12 small flat circles. You could also use a cookie cutter to do this. Line a baking tray and space your biscuits out well. Bake for 15 minutes or until cooked through.
  • Once your cookies have cooled down, it’s time to assemble your wagon wheels. Spread 1tsp of jam and half a marshmallow onto 6 of your cookies. Sandwich each one with a remaining cookie.
  • Over a stove top melt chocolate. Dip each cookie sandwich into melted Sweet William chocolate and place them in the refrigerator.
  • Eat once chocolate has set.

Makes 6 Wagon Wheels.

(The photo doesn't do them justice. They are at least twice the size of regular Wagon Wheels and taste heaps better).

Choc Cherry Chunk Cookies

Recipe provided by Marion

choc-cherry-chunk-cookies.jpg
Makes: Lots (About 30)

Ingredients
1/2 cup Nuttelex
2 tbsps apple sauce
1/2 cup caster sugar
1/3 cup brown sugar
1 3/4 cups self raising flour
3/4 cup red glace cherries, chopped in half (200g bag)
1 cup Sweet William choc chips (150g bag)
1 tbsp non-dairy milk (soy, almond, rice etc)


Directions

  • Preheat a moderate oven and line your baking trays/cookie sheets with baking paper.
  • Add your Nuttelex, apple sauce and both sugars to a bowl and beat with your electric mixer until light and fluffy.
  • Add in the self raising flour and mix through to combine (by hand, or mixer).
  • Next, add in the cherries and choc chips and mix through to combine, adding the tablespoon of non-dairy milk to make the mixture a little smoother (by hand, or mixer).
  • Cover your bowl with glad-wrap and place in the fridge for 10-15 minutes.
  • Take the cookie dough out of the fridge, and roll balls of the mixture (the size of your ball will determine the size, and therefore quantity, of your cookie).
  • Place the balls of cookie dough on your trays/cookie sheets, and flatten down a little with two of your fingers - ensure there is a 2-3 cm gap in between your cookie dough balls as these cookies spread.
  • Place your trays/cookie sheet into the moderate oven and bake for approximately 10 minutes, or until the edges start to golden.
  • Take out of the oven and place on a cooling rack to cool.
  • Eat straight away with a glass of your favourite ice cold non-dairy milk (or if you have more self-control than I do, store them in an airtight container).

*I like my cookies a little soft and chewy, so leave them in a little longer if you like them a little more crispy.

*You can also make these with Sweet William white choc chips

Kahlua Dessert Cupcakes

Recipe provided by Marion

kahlua-cupcake.jpg

Makes: 12-18

Ingredients:
1 1/2 cups of self-raising flour
1/4 cup cocoa powder
1 cup sugar (I've been using a Low-GI sugar lately)
1 tsp baking soda
2 tsp Kahlua
1/2 cup vegetable oil
1/2 cup apple sauce (sugar-free if available)
1/2 cup water (or any non-dairy milk)

Directions:

  • Place all the dry ingredients into a bowl (I never bother sifting - if there are lumps, I just whisk the wet mixture). Mix the dry ingredients together well, then add all the wet ingredients. If the mixture is a bit 'stodgy', add a little bit more water or non-dairy milk one tablespoon at a time.
  • Pour mixture into lined cupcake trays. Bake in a moderate oven for about 15-20 minutes (depends on how awesome your oven is and how crispy you like the top of your cake). Always test with a skewer to see if the cakes are done.
  • Take the cake/cupcakes out of the oven and let them cool until they are ready to ice.

Frosting:
1/3 cup Nuttelex
2 and a half tbsps Kahlua
2 and a half cups icing sugar
*Optional - lil' bit of vanilla

  • With an electric beater/mixer, mix all the ingredients together until it looks dreamy and fluffy. Now, ice those suckers!

Decoration:

  • 1 block of Sweet William White chocolate
  • Melt the chocolate, as per your desired method, and pour into a small baking tray. You want the melted chocolate to just cover the base of the tray, so it will harden as a thin layer. Place the tray in the fridge and remove once hardened. Let it set to soften for a couple of minutes, and then place your heart-shaped cookie cutter into the chocolate. Carefully remove the heart shaped pieces and place in the frosting of your cupcake.
  • Dust with some cocoa powder, and serve with Healthy Top Whipping Cream and/or your favourite soy icecream.

Healthy Biscuit Sandwiches

Recipe provided by Talia Eccleston Caple

healthy-biscuit-sandwiches.jpg

Biscuits ingredients:

1 cup wholemeal spelt flour + 2 tsp baking powder (or 1 cup self raising flour)
1 cup quick oats
1/4 cup dried goji berries
1 cup light coconut cream
1/2 cup freshly squeezed orange juice (pips & large flesh chunks removed)
1/2 tsp finely grated orange rind
2 heaped tsp Orgran No Egg
Healthy Top Whipping Cream

Method:

  • Mix all ingredients together
  • Spread over greased oven tray evenly
  • Cook in preheated oven of 180 degrees for 20-25 min (or until bottom of biscuit has browned and firm on top) then allow to cool
  • Cut biscuit shapes of choice out with a cookie cutter
  • Spread flat underside of biscuit with a thin layer of Healthy Top Whipping Cream (unwhipped.. could use thicker layer if whipped first)
  • Place 2nd biscuit on top with flat side down onto the cream, making a sandwich.


Optional: add fresh sliced strawberries in the sandwich to be extra sweet!

Use leftover biscuit pieces for crumbed healthy toppings on vegan ice cream, vegan yoghurt or with fresh fruit!

Note: The biscuits were deliberately baked sugar free, and taste great as a sweet yet still savoury treat on their own without the healthy top cream for those who want a sugar free treat (the healthy top cream has sugar in it ). Alternatively for those wanting it sweet on their own add 1/4 cup sugar or equivalent sweetener into the mix. I do not recommended sweetening the biscuits if you intend on using the healthy top cream or fresh fruit, as the mix is pretty sweet as it is!

Chocolate Ice Cream

Recipe provided by Alana from No Food With a Face Blog

chocolate-icecream.jpg

What goes in:
2 very ripe, frozen bananas
1 teaspoon vanilla extract
1-2 tablespoons non-dairy milk (soy or almond is nice)
1-2 tablespoons cocoa powder
2 tablespoons desiccated coconut (optional)

How you do it:

  • Freeze your bananas in the skin. Once frozen, remove from the freezer and let sit for 1-2 minutes on the kitchen bench. Cut off the skin using a sharp knife. Slice the banana and place into a food processor with the cocoa powder, coconut and vanilla extract. Start processing and slowly add milk until the mixture becomes creamy. Yummy.
  • You can also make this without the cocoa powder and coconut giving a lovely vanilla flavoured dessert. I’m sure this would also be great with some frozen berries or mango (get inventive).

Pancakes with Banana “Cream” & Maple Syrup

Recipe provided by Mel from www.thekindcook.com

cheats-pancakes-w-banana-cashew-cream-blueberries-maple-syrup-wm.jpg

YOU NEED

1 bottle of Freedom Foods Pancake Mix
1/3 cup raw cashews
1/6 cup water
1 banana
pure maple syrup
handful of blueberries

YOU DO

  • Prepare pancake mix as directed on the bottle
  • blend the cashews, water and banana till smooth
  • Heat a lightly oiled non stick pan. Cook small pancakes.
  • Stack onto a plate, top with the banana cream, maple syrup and blueberries.