October 7, 2015 0

Eggy Breakfast Muffin

Difficulty: Easy – Medium

Serves 4


How long has it been since you’ve had a breakfast muffin, huh? If your answer was “AGES!” you’ll be super pumped for this recipe; if your answer was “I had one yesterday!” you’ll probably still really enjoy this recipe. My Breakfast muffin has tempeh bacon and tomato plus a super fun eggy tofu element which I think you’ll dig. Serve it up with a couple of hash browns and you’ve got yourself a winning start to the day.


Tempeh Bacon

  • 150g tempeh
  • 1/4 soy sauce
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon liquid smoke
  • 2 tablespoons maple syrup

Eggy Tofu

  • 1 350g block of high protein, firm tofu
  • 1/3 cup nutritional yeast
  • 1-2 teaspoons black salt (get this from your local Indian grocer)
  • 1 teaspoon garlic powder

The Rest

  • 4 English muffins
  • 4 tablespoons BBQ sauce
  • 2 tomatoes, thinly sliced


  1. Thinly slice the tempeh into strips (no more than 5mm thick) and place in a container with an airtight lid.
  2. Mix together the soy sauce, vegan Worcestershire sauce, liquid smoke and maple syrup and pour over the tempeh. Secure the lid and place in the fridge, giving a gentle shake every now and again.
  3. Cut the block of tofu into four large squares (like a square burger patty) and gently press each one between paper towel to remove excess moisture.
  4. Add the nutritional yeast, black salt (start with one teaspoon and build up if needed) and garlic powder to a shallow dish and combine. Coat each piece of tofu bu pressing into the mixture on all sides. Set aside.
  5. Preheat your grill to very low and heat a little olive oil in a frypan on high. Add the tempeh and cook until dark on both sides before placing under the grill to keep warm.
  6. Add more oil to the frypan and add the eggy tofu, cook on both sides until golden. Sprinkle with a little more black salt if you’d prefer.
  7. Squeeze some BBQ sauce onto the bottom half of each English muffin before adding the eggy tofu, tempeh bacon and tomato. Serve immediately.


September 24, 2015 0

Rosewater Ice Cream

Difficulty: Easy-Medium

Serves 6-8


If you didn’t know already, ice cream is my number one dessert. If you share my passionate love for ice cream, then it’s imperative that you get yourself a good ice cream maker (one with a built in compressor is best) so that you can create your own badass concoctions in the privacy of your own home and in no time at all. I recently discovered Pandaroo Sweet Condensed Coconut Milk at Woolworths and the warmer weather meant that ice cream was inevitable. The subtlety of rosewater seemed to be the perfect flavour this time around but trust me, there are plenty more to come. Let me know if there’s a flavour you’d love for me to make in the comments!


  • 2 270mL cans full fat coconut cream
  • 1 320g can sweet condensed coconut milk
  • 1 cup non-dairy milk (I used an almond and coconut blend)
  • 2-3 tablespoons rosewater
  • 1 teaspoon vanilla extract
  • 3-5 drops pink food colouring (make sure it’s vegan)


  1. Stick the cans of coconut cream upside down in the fridge for at least 48 hours before making this recipe (I like to keep cans in the fridge at all times so I’m always ready to go!)
  2. Open the cans of coconut cream and drain the clear liquid. Scoop out the thick coconut cream on top and chuck it into a blender.
  3. Add the condensed coconut milk, non-dairy milk, rosewater, vanilla and food colouring and blend until smooth.
  4. Pour the mixture into your ice cream maker and follow the instructions for your machine.
  5. Carefully pour the finished ice cream into a freezer safe container and freeze for an extra hour before serving with your favourite toppings (or on its own).
September 21, 2015 0


Difficulty: Easy

Serves 4 (as a side dish)


Goma-ae is one of my absolute fave Japanese dishes, probs because it involves sesame paste and I absolutely LOVE sesame. Not to be confused with tahini, white sesame paste can be picked up from any good Asian grocer and has an intensely nutty sesame flavour. I made goma-ae quite a while ago but have given the recipe a little revamp so now is the perfect time to get stuck in.

Note: That other stuff on the plate is for another recipe I’m working on, stay tuned for that one!


  • 350g green beans, ends removed
  • 350g baby spinach leaves
  • 1/2 cup white sesame paste
  • 1/3 cup soy sauce
  • 1 teaspoon mirin (or rice wine vinegar)
  • 2 tablespoons brown sugar
  • 3 tablespoons sesame seeds


  1. Wash and cut your green beans into thirds, popping them into a small saucepan filled with water.
  2. Bring to the boil, removing just as the beans begin to cook (you want them to still be bright green and crispy).
  3. Drain and pour straight into a bowl of iced water.
  4. Steam the baby spinach until completely wilted before removing excess moisture and cooling in the fridge.
  5. While the vegetables are cooling, blend together the sesame paste, soy sauce, mirin and brown sugar until smooth.
  6. After about 20 minutes, drain the beans and add to the spinach.
  7. Gently mix through the paste until there is an even coating and return to the fridge to chill completely.
  8. Sprinkle with sesame seeds before serving.
September 14, 2015 2

Vegan Iced VoVos

Difficulty: Medium

Makes about 40 cookies


I hear you non-Aussie folk asking “what the eff is an Iced VoVo and why do I want a vegan one?” and I’ma give you an answer! The Iced VoVo is a classic Australian biscuit; a vanilla cookie topped with marshmallowy fondant, jam and coconut. Obviously there are a couple of components of the Iced VoVo that means they’re were no longer on the shopping list once I went vegan, so for my niece’s 5th birthday tea party I whipped up a batch of vegan ones! I know it looks a little complicated and making your own marshmallow seems daunting but trust me, you got this, I believe in you.



  • 1/2 cup vegan margarine (I used Nuttelex)
  • 1 cup caster sugar
  • 1/4 cup soy milk
  • 1-2 teaspoons vanilla extract
  • 2 cups plain flour
  • 1/2 teaspoon baking powder
  • Pinch of salt


  • 1 cup water
  • 3 tablespoons agar agar powder
  • 3/4 cup glucose syrup
  • 1 3/4 cup caster sugar
  • 2 teaspoons strawberry essence (make sure it’s vegan)
  • 1-2 drops pink food colouring (make sure that’s vegan too!)
  • 1 300mL jar of strawberry jam
  • 1/3 cup desiccated coconut


  1. Start by making the biscuits and in a mixer (or by hand) cream together the vegan margarine and caster sugar before adding the soy milk and vanilla.
  2. Sift in the flour, baking powder and salt and mix until a dough is formed. You want it to be a little wet but not sticky, so add more flour or soy milk as needed.
  3. Tip the dough out onto a lightly floured surface and knead until a smooth ball is formed. Wrap in cling wrap and place in the fridge for an hour.
  4. Preheat the oven to 180°C and line 3-4 baking trays with baking paper.
  5. Remove the dough from the fridge and cut in half, returning one half back to the fridge to keep it cool.
  6. Roll out to about 5mm thick on a lightly floured surface and use a cookie cutter to cut out the biscuit shapes (I used a rectangular cutter with scalloped edges but use whatever you want!) Re-roll any remaining cut off dough and do the same before removing the rest of the dough from the fridge and doing the same.
  7. Carefully transfer the cookies to the baking trays with a spatula before baking for 15 minutes or until the edges just start to go golden, any longer and your biscuits may become too hard!
  8. Allow to cool for half an hour on the trays before transferring to cooling racks to cool completely.
  9. While the cookies cool, make your marshmallow by first mixing together the water and agar agar powder in a saucepan over medium heat until the agar agar dissolves.
  10. Turn up the heat to high and add the glucose syrup and caster sugar, continue to stir until the mixture boils rapidly.
  11. Carefully pour the mixture into the bowl of your electric mixture and mix on high (make sure you’re using a cover as it’ll spit and it’s hot!)
  12. Add the strawberry flavour and colouring and continue to mix until a light and fluffy marshmallow is formed. Allow to sit for a minute or two so the mixture is a little firmer but no longer as you don’t want it to set.
  13. Quickly transfer the mixture to a piping bag with a small round tip and gently pipe the marshmallow down the sides of each cookie, leaving a strip in the middle. I did mine in a bit of a zig zag to make it a little more pretty.
  14. Sprinkle with the desiccated coconut and allow the marshmallow to set before tipping out the excess coconut.
  15. Warm your jam in the microwave to soften it a little before adding to the same piping bag (clean it first) and filling in the middle strip on each biscuit.
  16. Allow to set before serving.
September 6, 2015 0

Mega Breakfast Burrito

Difficulty: Easy-Medium

Serves 4


I say this is a breakfast burrito but it’s not like the breakfast police are going to come a knockin’ if you eat it for any other meal (TBH I actually made this for dinner the other night). Smokey tempeh bacon, paprika potatoes, wilted spinach and a hectic scrambled tofu all come together in a homemade tortilla to make this one heck of a meal. And hey, if you can’t be effed making your own burritos, make your own or chuck all this stuff on a big ol’ plate with some toast and you’ve got yourself one hell of a big brekkie.



  • 3 cups plain flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/3 cup canola oil
  • 3/4 cup warm water

Smokey Tempeh Bacon

  • 150g tempeh
  • 1/4 soy sauce
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon liquid smoke
  • 2 tablespoons maple syrup

Paprika Potatoes

  • 3 medium potatoes
  • 1 tablespoon paprika
  • 1 teaspoon salt

Scrambled Tofu

  • 1 small red onion, finely chopped
  • 1 clove garlic, minced
  • 300g hi-protein firm tofu, crumbled
  • 1 teaspoon black salt (this is optional but will give it a hint of an “eggy” flavour, grab it from your Indian supermarket)
  • 1 tablespoon mixed dried herbs
  • 1/4 cup nutritional yeast
  • 2 tablespoons vegan Worcestershire sauce


  • 4 cups baby spinach leaves
  • BBQ sauce


  1. First, get your tortillas started by preheating the oven to 50°C then sifting together the flour, baking powder and salt into a large bowl.
  2. Add the warm water and canola oil and combine well. Bring together into a dough and knead until smooth (add a little extra water or flour as needed) before allowing to rest in a covered bowl for an hour.
  3. While the dough is resting, get the smokey tempeh bacon marinade ready by adding all of the liquid ingredients to a small, airtight container.
  4. Thinly slice the tempeh into 5mm strips before placing into the airtight container, closing and allowing to sit, occasionally flipping the container to get the most coverage.
  5. Now that the dough has rested, remove and knead again until a smooth ball is formed. Cut into 4 evenly sized pieces.
  6. One by one, roll the smaller pieces of dough on a lightly floured surface to form a ball. With a rolling pin, roll out to a 12 inch disc, you want the dough to be as thin as possible while still being able to work with it.
  7. Heat a 30cm (or bigger) frypan to medium-high heat before cooking tortillas one at a time. Cook on each side for a couple of minutes until little golden dots start to appear. Place in the oven to keep warm.
  8. Move the 30cm frypan over to another burner on a very low heat, you’ll use this to keep your fillings warm as we cook them.
  9. In a small frypan, heat a teaspoon of olive oil on high heat before adding the baby spinach. Continue to mix until wilted and then place into the large frypan.
  10. Par-boil or microwave the potatoes so that they are slightly cooked but still firm enough to chop into 2cm cubes. Heat some more oil in the small frypan before adding the potato, paprika and salt.
  11. Cook for about 15 minutes, mixing often, until the potatoes are crisp on the outside. Place into the 30cm frypan, trying to keep each filling as separate as possible.
  12. Heat some more oil in the small frypan and add the tempeh strips. Cook until each side is very dark in colour (about 6 minutes) before adding to the 30cm frypan.
  13. Time to make the final filling! Heat some more oil in the small frypan before adding the onion, garlic and tofu. Add the black salt, herbs and nutritional yeast, cooking for about 6 minutes while constantly stirring. Finally, add the Worcestershire sauce and mix through.
  14. Remove a tortilla from the oven and place on a large square of foil. Add the fillings one by one, into the middle of the tortilla in a space abut 15cmx8cm before covering with BBQ sauce.
  15. Bring in the sides of the tortilla to cover the 8cm edge of the filling before tightly rolling the longer edge over to form a neat little burrito. Tightly roll inside of the foil and allow to sit in the warmed oven until you’re ready to serve.
August 26, 2015 0

Kester Black Part 2 – Summer Colours are Here!

Price: $20AUD each

Where to Buy: www.kesterblack.com


If you’re a Kester Black fanatic like me, you’ll be stoked to know that part 2 of their annual colour collection has dropped! Bursting with vibrant colours for summer, the latest shades will have you looking like the tropical babe that you are.

Celebrate your inner Tobias Fünke and get the aptly titled royal blue shade Monarch onto your fingertips. Perfect for those of you who want to step out of the classic nail shades and try something a little different.

If pink is your thing, you’re going to love the intensity of Sorbet, which is sure to be a hit for the warmer weather. I know I’ll be slapping it on with a white top and jeans for a bitchin’ summer look.

Love colour but looking for something deeper? Get your nails did with Sugarplum, a purple shade that looks good enough to eat (but don’t eat it, okay?)

My absolute fave of this highly competitive bunch is Coral, a tangerine dream that will have you lookin’ like you belong in the Great Barrier Reef, girl! I’ve found my signature shade and I’m going to make this the summer of coral and gold!

Obvs Kester Black polishes are vegan and cruelty-free but they’re also five free meaning they don’t contain nasty stuff like Toluene, DBP, Camphor and Formaldehyde (ew). Plus Kester Black is Australian made, score!

Oh and while you’re at it, check out the amazing images for the latest range stylised by Sonia Rentsch and shot by Jason Pietra over on the Kester Black blog.

Want to win 3 Kester Black shades and The Handbook: A Guide to Nail Art plus nail art tool as well as a stack of other awesome prizes worth over $750?! Sure you do, head on over to Instagram now and see how you can win.

August 17, 2015 1

Kinda Maple Coconut Bacon

Where to Buy: www.kindabacon.com for stockists

Price: $12.75


The good folks at Kinda Bacon are now stocking shelves and pantries all over Australia with their new flavour; Kinda Maple and were kind enough to send a few bags my way (read more about that below). Kinda like the original, Kinda Maple has that intense crunch and awesome taste but also the additional sweetness of maple syrup, strawberries and cinnamon.

Gluten free, soy free and of course vegan friendly, Kinda Maple is the perfect addition to sweet stuff like cereal, cakes, donuts and ice cream but if you’re chasing that sweet and salty combo I reckon it would go a bit of alright on a salad or sanga too. If I’m being totally honest with you (we’re pals, right?) you probably aren’t going to make it that far anyway because eating it straight out of the bag is like snacking on little crunchy pieces of heaven.

Want to try Kinda Maple for yourself? Don’t forget to head on over to my Instagram page and enter Like a Vegan’s 5th Birthday ExtraVeganza Giveaway for your chance to win a bag of Kinda Bacon and a bag of Kinda Maple, plus a bunch of other cool junk!

August 10, 2015 2

Lemon Custard Filled Donuts

Difficulty: Easy-Medium

Makes 16


Donuts have been popping up on my Instagram feed all day, erryday for some time now and I thought it was about time I got back into making them. This recipe is epic because it’s yeast free, which means it needs no time to rise and you don’t need to roll out the dough. Fill these little balls of happiness with homemade lemon custard and you’ve got yourself quite the treat. Time to make the people in your feed jealous and make some of this bad boys.



  • 1L vegetable oil for frying
  • 2 cups plain flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup caster sugar
  • 1 cup soy milk
  • 1/4 cup canola oil

Lemon Custard Filling

  • 1/2 cup caster sugar
  • 1/4 cup plain flour
  • 1/4 cup cornflour
  • 500mL soy milk
  • Juice of half a lemon
  • 1 teaspoon vanilla extract


  1. Fill a small saucepan with vegetable oil and allow to heat up on medium-high heat.
  2. In a large bowl, sift together the flour, baking powder and baking soda before adding the salt and 1/4 cup caster sugar.
  3. Slowly add the soy milk and oil. Mix well until a dough is formed.
  4. Knead for a couple of minutes, just until you have a nice ball of dough to work with.
  5. Separate the dough and roll into balls a little bigger than a golf ball.
  6. Drop a few balls at a time into the oil and allow to cook until golden brown on the outside. Drain and roll in the remaining caster sugar.
  7. While the donuts are cooling, make the custard by adding the caster sugar to a small saucepan before sifting in the flour and cornflour.
  8. Add the soy milk, lemon juice and vanilla and whisk continually over a high heat until the mixture thickens.
  9. Set aside to cool for about 10 minutes before using a piping bag with filling nozzle to inject the donuts with lemon custard filling.
August 5, 2015 1

Like a Vegan’s 5th Birthday ExtraVeganza Giveaway

Wellity, wellity, wellity… This month marks the 5 year anniversary of Like a Vegan. What started out as a way for me to catalogue my recipes and share them with friends, turned into an epic way for me to experiment and connect with legends from all around the world.

In no small part thanks to you guys, I have been given countless opportunities to be involved in some amazing projects, meet effing awesome people and try some of the best vegan junk on offer, all while being able to cook food I love and share it with you.

As always, this year I am hosting Like a Vegan’s 5th Birthday ExtraVeganza; a giveaway of some of my favourite vegan stuff to thank you all for the support you’ve given me over the past 5 years. This year’s giveaway is worth over a whopping $750 and the prize includes:

  • 50 vegan gingerbread men from Gingerbread Folk worth $50.00
  • Year’s supply of cleanser (8 bottles) from AWE Cosmeceuticals worth $312
  • Copy of The Lush Scoop Magazine from The Lush Scoop worth $25
  • August Vegan Box from The Vegan Box worth $26.95 (or more)
  • 3 nail polishes, a nail art tool and The Handbook: A Guide to Nail Art from Kester Black worth $80
  • The Night Crawler pack consisting of organic Beard Oil, Beard Balm and Hair Wax from D+T worth $50
  • Skincare pack and lipstick from Innoxa worth $149.85
  • Chocolate pack from Sweet William worth $13.82
  • 2 flavours of coconut bacon from Kinda Bacon worth $25.50
  • Like a Vegan baseball tee from ME worth $28


Now as if that’s not an epic haul! Wanna win? Sure you do! All you need to do is head over to my Instagram page, follow a few simple instructions and you’re on your way.

Two runners up will also receive a Like a Vegan Baseball Tee and an AWE Cosmeceuticals worth $67.

You have until 5pm (Sydney time) on the 31st of August to enter so hop to it!

July 31, 2015 0

Sweet William Chocolate & Triple Chocolate Cookie Sandwiches

Where to Buy: www.sweetwilliam.com.au for stockists.

Price: From $2.85


Since I went vegan, I’ve always had Sweet William products as a staple in my pantry so when they asked me to write a little something about them and create a recipe, I was stoked to do so. The best thing about Sweet William products is that they’re easily accessible, which means you can pick it up at most supermarkets (like Coles, IGA, Woolworths and Big W) at any time of day or night and don’t have to wait for your local specialty store to open when you need your chocolate fix. They also have an unbelievable selection of products to suit so many dietary requirements because they’re:

  • Gluten free
  • Dairy free
  • Nut free
  • GMO free
  • Free from artificial flavours, colours and preservatives
  • Vegan
  • Low GI
  • Kosher
  • Halal

They even have a whole range with no added sugar, suitable for diabetics and those watching their calorie intake. Just because you don’t party with sugar doesn’t mean you can’t party with variety, the Sweet As 100g blocks start from $3.99 and come in an assortment of flavours like the crispy Rice Crackle, standard Original, Dark Chocolate with Orange and my personal favourite White Strawberry. Plus you can get 50g bars in the I’m Sweet Enough range in Dark Velvet, Original and Dark Chocolate with Orange to stuff into your face on the go from around $3.00.


For those of us who are all about the sugar life, the standard range of Sweet William chocolates are where it’s at. The 100g blocks start at around $3.30 and come in two flavours: Original, which in my opinion is best for cooking, and White Delight, which in my opinion is the best for eating all day everyday and putting in everything you ever cook (see below recipe for proof). Having such a readily available white vegan chocolate available is pretty rare and I’m so stoked that we have this available to us in Australia. 50g bars start at $2.85 and come in Original and Rice Crackle too, plus if you’re just after a little chocolate fix, the Multi Pack is full of 15 mini bars to make that afternoon at work just that little bit more bearable.

Even though all of the above can be used for cooking, it’s nice to have Sweet William Choc Chips in the cupboard when those midnight cookie baking sessions get going (surely that can’t just be me that does that!) Plus if you’re missing chocolate spread on your sandwiches, Sweet William even make a Chocolate Spread with 60% less sugar so you can eat it by the spoonful and not feel anywhere near as guilty.

When it comes to special occasions, the Easter Bunny Multipack (there’s a sugar free version too) and Rice Crackle Bunny are great options for Easter hunts and the Santa Multipack will come in handy for stocking fillers!

Now that you’ve filled your shopping trolley with oodles of Sweet William stuff, I suppose I should tell you what to do with it, huh? My Triple Chocolate Cookie Sandwiches are the ultimate use of your chocolate haul and this recipe should get you around 12 sandwiches.

Difficulty: Easy

Makes 12




  • 1 cup vegan margarine
  • 3/4 cup caster sugar
  • 3/4 cup brown sugar, tightly packed
  • 1 teaspoon vanilla extract
  • 2 1/2 cups plain flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup Sweet William Choc Chips
  • 1/2 cup chopped Sweet William White Delight


  • 1/2 cup vegan cream cheese
  • 1/2 cup Sweet William Chocolate Spread


  1. Preheat the oven to 180°C and line two baking trays with baking paper.
  2. Beat the margarine, sugars and vanilla with an electric mixer until fluffy.
  3. Sift in the flour, cocoa, baking powder and baking soda and continue to mix until a dough is formed.
  4. Fold through the Sweet William Choc Chips and chopped White Delight until they’re evenly distributed.
  5. Using a tablespoon as your measure, scoop out dough and roll into balls before spacing out 12 cookies on each tray.
  6. Bake for 20-30 minutes until little cracks start to form and then remove from the oven to cool on the tray for half an hour before transferring to a cooling rack.
  7. While the cookies are cooling, make the filling by whisking together the vegan cream cheese and the Sweet William Chocolate Spread.
  8. Spoon out the filling and place on the flat side of one of the cookies before sandwiching with another. For an extra chocolate hit, dip half of the cookie in more Choc Chips.

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