November 21, 2014 0

Holiday Roast w/ Apple Walnut Stuffing & Maple Glaze

Difficulty: Medium

Serves 4-6


I’ve had a few store-bought vegan roasts in my time but this year I decided it was time to make my own holiday roast. Glazed with sweet maple and stuffed with my apple walnut stuffing, this dish is sure to impress vegans and non-vegans alike at the Christmas table. The best thing about it is that you can prepare it up to a week in advance and all you’re left to do is glaze and bake it on the day. I doubt you’ll have any leftovers however if you do, chuck a couple of slices on a sambo and you’ve got yourself one heck of a lunch there too. Christmas rules!


Apple Walnut Stuffing

  • 3 pieces wholemeal bread, toasted and finely chopped
  • 1 small apple, peeled, cored and finely chopped
  • 1 tablespoons vegan margarine
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 cup walnuts, finely chopped
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh chopped rosemary
  • 1 teaspoon celery salt
  • 1/4-1/2 chicken-style stock (or vegetable)


  • 1/2 cup cooked butter beans
  • 1 cup chicken-style stock (or vegetable)
  • 2 teaspoons mixed dried herbs
  • Pinch of salt
  • 1 clove garlic, minced
  • 1 tablespoon vegan Worcestershire sauce
  • 1 tablespoon maple syrup
  • 1/4 cup tomato sauce
  • 2 1/2 cups gluten flour

Maple Glaze

  • 1/2 cup maple syrup
  • 1 teaspoon dried herbs
  • 1 clove garlic, minced
  • 1 teaspoon lemon juice
  • 1 tablespoon soy sauce


  1. Start the stuffing by chucking the bread and apple in a medium bowl before melting the vegan margarine in a frypan.
  2. Once the vegan margarine has melted, throw in the onion, garlic, walnuts, fresh herbs and celery salt. Fry for about 5 minutes until the onion has softened.
  3. Add the contents of the frypan to the bowl of bread and apple, pour in the stock and mix well. Set aside.
  4. Put a large pot of water on the boil for steaming and start to prepare your roast.
  5. Puree the butter beans and 2 tablespoons of the stock and pop into a large bowl before adding the dried herbs, salt, garlic, Worcestershire sauce, maple syrup and tomato sauce. Combine well.
  6. Add the gluten flour and mix with a fork until it all starts to come together. Once a dough has formed, get your hands in there and massage well until the dough becomes stringy.
  7. Roll into a ball and make a large dent in the middle. Fill it with the stuffing and close the dough to make a log. Pinch the edges to prevent the stuffing from escaping.
  8. Place the log onto a large piece of foil and roll tightly, twisting the ends together to encase the roast.
  9. Steam in a basket, covered for an hour and 10 minutes. The roast should be firm but spring back when you press it.
  10. At this point you can wrap the roast in foil and store in the fridge until you’re ready to bake.
  11. When you’re ready to bake, preheat the oven to 200°C and grease a baking tray.
  12. To make the glaze, whisk together the ingredients and brush onto the roast.
  13. Pop in the oven for 20 minutes, remove and reglaze then bake for a further 20 minutes.
  14. Serve with roasted vegetables and gravy.
November 17, 2014 0

Kester Black Update

Woohoo! Kester Black is the first all-Australian brand to receive the internationally recognised Cruelty Free Leaping Bunny Accreditation. You go, KB!


If you’re not already familiar with Kester Black, let me bring you up to speed. KB nail polish comes in a range of awesome colours ranging from more traditional colours to bold hues and metallics plus they have recently moved into divine smelling soaps.

I have two fave colours ATM. The first is Acid, which is a fluorescent yellow perfect for summer and the second is Sugar Daddy, which is a metallic gold glitter from their collab with Trophy Wife. Together the two are the ultimate duo for the warmer months.

Kester Black products make the perfect stocking stuffers for Christmas or just the perfect pamper gift to treat your bad self for all the good junk you’ve done this year.

With this new accreditation under their belt, you can rest assured that our buddies at Kester Black are always vegan and always cruelty free.

Check out Kester Black’s website to shop their products.

November 13, 2014 0

Chocolate Covered Peppermint Marshmallows

Difficulty: Medium

Makes 24


Christmas is just around the corner so I thought it was time I got cracking on some Christmas recipes. First cab off the rank is a treat so damned delicious that you’ll want to eat it all year round! Light and fluffy peppermint marshmallow, dipped in chocolate and sprinkled with crushed candy canes. Doesn’t get any more freakin’ festive than that, right?

These guys are gluten and soy free if you choose the right chocolate and candy canes too!



  • 1/4 cup icing sugar
  • 1 1/2 cups water
  • 1 tablespoon and 1 teaspoon agar agar powder
  • 1 cup glucose syrup
  • 2 1/4 cups caster sugar
  • 1 teaspoon peppermint essence

Other ingredients

  • 300grams vegan dark chocolate
  • 1/4 cup crushed vegan candy canes (I used Coles brand)


  1. Prepare a standard loaf tin by sifting half of the icing sugar into the base.
  2. In a medium saucepan, whisk together the water and agar agar powder over a low heat.
  3. When the agar agar has dissolved, add the glucose syrup and caster sugar. Stir constantly over a medium-high heat until it begins to boil.
  4. Once boiling, immediately pour the mixture into the bowl of your electric mixture. Mix on high for 10-15 minutes, or until the mixture resembles beaten egg whites. Add the peppermint essence and continue to mix for a minute.
  5. Very quickly pour the mixture into the loaf tin and sift the remaining icing sugar on top. Allow to set for a few hours.
  6. Once set, gently tip out of the tin and cut into 24 even squares.
  7. Line a baking sheet with baking paper.
  8. Melt the chocolate and dip each marshmallow in, making sure it’s covered and place onto the baking tray. Sprinkle the crushed candy cane on top and place in the fridge to set.
  9. Once set, serve immediately.
November 11, 2014 0

Spaghetti Squash w/ Tomato & Cannellini Beans

Difficulty: Easy

Serves 2-4


If you follow me on Twitter, you would know that I am a huge fan of spaghetti squash. It’s subtle flavour lends itself perfectly to so many dishes while its spaghetti-like texture magic! For years it has been near impossible to track down, except for rare occasions at the farmer’s market however this week I stumbled across a bunch in Coles (of all places!) Naturally I scooped one up and took it home and despite the warmer weather in Newcastle, thought I would bake my new squashy friend and fill it with delicious tomato and bean combo. Eat this as a low calorie meal or as an impressive side dish at your next dinner party.


  • 1 medium spaghetti squash
  • Olive oil
  • Salt & pepper
  • 1 small red onion, finely chopped
  • 1 clove garlic
  • 1 can cannellini beans
  • 1 can diced tomatoes
  • 1 tablespoon brown sugar
  • 2 tablespoons veganWorcestershire sauce
  • Vegan parmesan (optional)


  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Cut the spaghetti squash lengthways and scoop out the seeds and place face down (skin up) on the baking tray.
  3. Bake for 40 minutes until the skin has softened.
  4. While the spaghetti squash is baking, prepare your filling by heating some oil in a small saucepan and sauté the onion and garlic.
  5. Add the beans, tomato, brown sugar and Worcestershire sauce and bring to the boil.
  6. Once boiling, reduce to a simmer. Allow to cook for a further 15-2o minutes.
  7. Remove the spaghetti squash from the oven, drizzle with oliver oil, cover in salt and pepper and fill with the tomato mixture.
  8. Sprinkle with vegan parmesan and serve.
November 5, 2014 0

Crispy Cajun Potatoes w/ Tangy Tomato Mayo

Difficulty: Easy

Serves 2


Remember shaker fries? You’d get the fries and a little sachet of flavouring, chuck ‘em in a bag and shake it like a polaroid picture, resulting in crispy, potato-y, spiced goodness. I set out to make a more sophisticated version that you could serve up with your weekly meal or make a big batch for a dinner party. Either way, these spicy spuds are sure to satisfy.

The ingredients I used are all gluten free, however making sure yours are too if you want to ensure they are GF.



  • 12 miniature white potatoes
  • Spray olive oil
  • 2 tablespoons cajun seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt

Tangy Tomato Mayo

  • 1/4 cup vegan mayonnaise
  • 1/4 cup tomato sauce
  • 1 clove garlic, crushed
  • 1 teaspoon dried mixed herbs


  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Parboil your potatoes and cut them in half before laying them out on the baking tray and spraying with the olive oil.
  3. Bake in the oven for 30-40 minutes or until golden brown, turning occasionally.
  4. While the potatoes are cooking make your cajun seasoning by combining the cajun, paprika and salt in a small bowl.
  5. Make the tangy tomato mayo by whisking together the vegan mayonnaise, tomato sauce, garlic and mixed herbs.
  6. Once the potatoes are cooked, toss them in a medium bowl with the cajun seasoning until well coated.
  7. Serve immediately with a generous squeeze of tangy tomato mayo.
November 3, 2014 0

Deep Fried Pickles w/ Ranch Dipping Sauce

Difficulty: Easy-Medium

Makes 10


You’re either  a pickle person or not a pickle person so if you’re the latter, close your browser now! When you grab the deliciousness that is pickles and chuck ‘em in a deep fryer, magic is bound to happen. Add some refreshing ranch and now you’ve got yourself a party in your mouth.



  • Oil for a deep frying
  • 10 large pickles
  • 1 cup self raising flour
  • 1 1/4 cup chilled water
  • Salt


  • 3/4 cup vegan mayonnaise
  • 3 tablespoons soy milk
  • 2 teaspoons celery salt
  • 1/4 teaspoon cracked pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon chopped dill


  1. Heat the oil in a pan or deep fryer.
  2. Allow the pickles to drain on some paper towel while you whisk together the flour and chilled water in a medium sized bowl.
  3. Dip the pickles in the mixture and pop into the oil for about 10 minutes or until golden. Drain on paper towel.
  4. Make the ranch by whisking together the mayonnaise, soy milk, celery salt, pepper, garlic salt and dill.
  5. Add salt to the pickles as desired and serve with the ranch.
October 29, 2014 0

Choc-Mint Ice Cream Popsicles

Difficulty: Easy

Makes 8


It feels like summer already in dear old Newy so some refreshing treats are in order. My favourite ice cream flavour is choc-mint so naturally when I got a popsicle mould my mind turned to how I was going to whip up a batch of choc-mint ice cream popsicles and by golly, I’ve done it! Harnessing the magic of whipped coconut cream and a few other ingredients, you too can enjoy these summer delight, even if you don’t do soy and/or gluten!


  • 2 x 270mL cans full fat coconut cream (left in the fridge, upside down for 24 hours)
  • 1 cup icing sugar
  • 2 teaspoons peppermint essence
  • 2-3 drops green food colouring
  • 1/4 cup almond milk
  • 1/3 cup finely chopped dark chocolate (soy free if that’s your preference)


  1. Open up your cans of coconut cream and scoop out the cream into the bowl of an electric mixer, leaving the clear liquid behind.
  2. Sift in the icing sugar and whip on high until light and fluffy (about 5 minutes).
  3. Add the peppermint essence, green colour and almond milk and continue to mix until smooth.
  4. Fold through the chocolate pieces and pour the mixture into the popsicle mould.
  5. Add the sticks and the lid and pop in the freezer overnight.
  6. Gently remove from the mould and serve immediately.
October 27, 2014 3

Lentil & Walnut Rolls

Difficulty: Easy

Makes 18 


Party season is upon us which can sometimes mean a tricky time for us vegans. Will we be catered for? Should we eat before we go or take something along? I’m here to tell you that you should take something along, this thing! My lentil & walnut rolls are a taste sensation wrapped in pastry, plus you can have them cooked in under an hour.


  • 2 1/2 sheets puff pastry (or equivalent homemade pastry)
  • 2 1/2 cups cooked brown lentils (or canned)
  • 1 1/2 cups walnuts
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/4 cup barbecue sauce
  • 1 teaspoon liquid smoke (optional)
  • Salt and pepper to taste
  • Spray oil
  • Sesame seeds


  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. In a food processor, combine the lentils, walnuts, onion, garlic, tomato paste, barbecue sauce, liquid smoke, salt and pepper until well blended.
  3. Cut the sheets of pastry and place a log of the mixture along the middle of each piece, lengthways.
  4. Roll up each piece and cut into 4 equal pieces before placing on the baking tray.
  5. Spray with oil and sprinkle with sesame seeds.
  6. Cook for 20-30 minutes or until golden brown.
  7. Serve hot.
October 23, 2014 1

Double Choc Cookies

Difficulty: Easy

Makes 24


Cookies are an excellent treat to bake for occasions because they’re easy to make, quick to bake and you usually have all the junk you need in your pantry already. These double choc legends are stuffed with delicious chunks of dark and white vegan chocolate for the ultimate cookie indulgence. Go on, make ‘em.


  • 1 cup vegan margarine
  • 1 cup caster sugar
  • 1/2 cup brown sugar (lightly packed)
  • 1 teaspoon vanilla extract
  • 2 cups plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup vegan dark chocolate chunks
  • 1/2 cup vegan white chocolate chunks


  1. Preheat oven to 180°C and line two baking trays with baking paper.
  2. In an electric mixer, combine the vegan margarine, sugars and vanilla on medium-high until light and fluffy.
  3. Sift in the flour, baking powder and baking soda and continue to mix until a dough is formed.
  4. Slowly add the chocolate chunks and mix until well distributed.
  5. Roll the dough into 24 evenly sized balls and place at least 4cm apart on the baking trays.
  6. Dip the bottom of a glass in caster sugar and press down gently on each ball before baking in the oven for 15-20 minutes.
  7. Allow to cool completely on the tray before serving.
October 22, 2014 9

Win a Dinner for 2 Worth $100 at the Mexican Cantina at Saluna





If you live in Newcastle, you’re in luck because on November 14th I’m teaming up with my pals at Saluna to bring you a special Pop Up Vegan Mexican Cantina!

$55 will get you 3 courses of Mexican grub from a specially prepared menu by myself and the dudes at Saluna plus there’ll be a bunch of alcoholic and non-alcoholic drinks available for purchase on the night. Stay tuned for a sneak peek at the menu which will be revealed in the coming weeks!

Seats are limited, so call Saluna today on (02) 4023 8774 to secure your table.

Saluna and Like a Vegan are giving away a dinner for 2 worth $110 to be redeemed at the Vegan Mexican Cantina! All you have to do is comment on this post in 25 words or less why you want to win this prize. For another chance to win, check out @likeavegan and @saluna_cafe on Instagram. The winner will be drawn at random on Monday, 10th of November.

Can’t wait to see you there, amigos x