Jackfruit Halal Snack Pack

Difficulty: Easy Serves Two The Halal Snack Pack or HSP as it is affectionately known, has really taken off over the past 12 months or so, thanks in part to the current Australian political climate (who would've thought, right?) The other reason though is that HSPs are a taste phenomenon, one that vegans rarely get to enjoy thanks to the overall meatiness of the dish. Thanks to the Young Jackfruit in Brine by Nature's Charm I have managed to create an insanely good vegan Halal Snack Pack: Crispy chips and marinated jackfruit slathered in my quick and easy garlic sauce and sriracha before being topped with chilli and spring onion for that final tasty touch. Don't get me wrong, I love a good mock...

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Garlic, Chilli + Lemon Mushroom Scallops

Difficulty: Easy Makes 24 (approx.) Before I went vegetarian, I wasn't a huge fan of seafood unless it had the heck fried out of it and that has somewhat carried onto my feelings around mock seafood. If it's too fishy tasting, I ain't gonna go near it, fam. Despite that I have always wanted to do a scallop recipe with king oyster mushrooms ever since I knew it was a thing, however I could never bloody track some down. Luckily for me, on a recent trip to Sydney I found a stack of king oyster mushrooms at an Asian grocery and was pumped to finally realise my scallopy dream! My fave thing about this recipe is that not only is it quick and easy but it makes...

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Easy Immunity Soup

Difficulty: Easy Serves 8-10 Y'all know that if I'm making a soup like this, it's because I feel like I'm getting sick or it's too bloody late! Packed with the healing powers of garlic, ginger, turmeric, chilli and lemon plus filling and nutrient rich beans, lentils and vegetables - this soup is just want you need as the weather starts to cool down. Quick! Make it before it's too late! P.S. Summer is over and I'm really happy about it. Ingredients 2 tablespoons olive oil 1 large red onion, diced 4 cloves garlic, finely chopped 5cm x 5cm piece of ginger, peeled and finely chopped 1 piece fresh turmeric, finely chopped 1 large fresh red chilli, finely chopped Juice and grated rind of one lemon ...

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Sweet Sesame Tofu

Difficulty: Easy Serves 4 Anybody who says they don't like tofu has either never tried it cooked the right way or they're just plain wrong. This Sweet Sesame Tofu is so easy to make, tastes delicious and you can add it to just about anything your little heart desires; try it in your fave salad, stir fry or buddha bowl! Ingredients 250g high protein, firm tofu 2 cloves garlic, crushed 2cm cube ginger, grated 1/4 cup kecap manis 1 tablespoon soy sauce 1/4 teaspoon sesame oil 1 tablespoon sesame seeds Method Preheat oven to 200°C and line a baking tray with baking paper. Cut the tofu into 3cm x 3cm cubes and pop in a shallow container. Mix together the garlic, ginger, kecap manis,...

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Sweet Potato + Brown Rice Burgers

Difficulty: Easy Makes 4 Burgers are LIT but when I eat them, you'll usually find me chomping on some kind of mock meat variety. Every now and then I like to tuck in to a true "veggie burger" and this one is so freaking easy you'll find yourself doing the very same. Prep 'em in advance, pop 'em in the fridge and with a little salad and/or a bun you've got a quick lunch or dinner option ready to go. Ingredients 300g sweet potato 1 cup cooked brown rice (ain't no shame in using microwave rice - so quick!) 1 small red onion, finely chopped 1 clove garlic, minced 1/4 cup finely chopped parsley stalks 1/4 cup nutritional yeast 1 tablespoon soy sauce ...

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Festive Feast: Whole Cauliflower with Cranberry Stuffing + Mushroom Gravy

Difficulty: Easy Serves 6 You wouldn't think cauliflower could be a holiday showstopper but try your hand at this recipe and you'll understand why 2016 seems to be the year of the cauliflower roast. Taste aside, the best thing about this dish is that it's so easy to make, meaning you've got more time on your hands to unwrap gifts or hide from your family. While the cauliflower itself is pretty good, it is still a cauliflower so I must insist that you make my cranberry stuffing and mushroom gravy to have with it, ok? Ingredients Cauliflower Whole head of cauliflower 1/2 cup olive oil 1 cup vegetable stock 1 tablespoon onion powder 1 tablespoon garlic powder 1/4 cup nutritional yeast 1/4 cup almond meal 1/2 teaspoon...

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Spicy Jackfruit Tacos w/ Lime Slaw

Difficulty: Easy Makes 8 Much to my dismay, the warmer weather is insisting on creeping in. In an effort to tolerate and accept the unwanted increase in temperature, I'm turning my attention to what's most important - food! Jackfruit is the most excellent taco filling because you can flavour it basically whatever you want plus it has the greatest meaty texture, the perfect pal to the crunchy lime slaw you're going to stuff into those bad boys. Ingredients Jackfruit Filling 2 560gram tins of young jackfruit in brine (you should know by now to NOT buy ripe jackfruit in syrup) 1 tablespoon olive oil 1 tablespoon brown sugar 1 cup vegan chicken or vegetable stock 1 teaspoon paprika 1 teaspoon ground coriander 1 teaspoon garlic powder Up to 1 tablespoon of the sauce from...

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Spring Green Vegetable Quiche

Difficulty: Easy Serves 4-6 You know, I wasn't really a massive fan of quiche in my non-vegan days but somehow since losing animal products I've gained the taste for it. Recreating this classic dish is really so simple and TBH you'll wonder why you ever made quiche with eggs in the first place! Feel free to use store bought pastry if you can't be effed with making your own, it'll be just as good. Ingredients Pastry 2 cups plain flour 1 teaspoon salt 3/4 cup vegan margarine 2 tablespoons chilled water Filling 300g silken tofu 1 cup raw cashews 2 tablespoons non-dairy milk 2 tablespoons arrowroot 1/3 cup nutritional yeast 1 teaspoon black salt (optional, but it does give that "eggy" taste) 1/2 teaspoon turmeric 1 clove garlic, crushed 1 spring onion, finely chopped 1/2 cup green peas (fresh or frozen) 1/2...

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No-Rice Stuffed Capsicums

Difficulty: Easy Makes 4 I love cooking as much as the next person but there comes a time when you simply cannot be effed to put in the hard yards to scrape together a decent meal. Stuffed capsicums are a perfect solution to that problemo because they take no time at all, look like you put in a bit of effort and they're dope for using up all the bits and pieces you have left in the fridge. What's your quick and easy weeknight meal? Let me know in the comments! Ingredients 2 capsicums (any colour you like) 1 teaspoon olive oil 1/2 brown onion, finely chopped 1 clove garlic, minced 2 cups vegan mince (I used Gardein but you could also use finely chopped tofu, tempeh or beans) 1...

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The BEST Creamy Mushroom Tagliatelle

Method: Easy-Medium Serves 4 Sometimes (AKA all the time) you've gotta give your body what it asks for and this weekend my body was begging me for pasta. Not just any kind of pasta, oh no, creamy mushroom tagliatelle; packed with flavour thanks to the roasted garlic and porcini powder, plus with the cashews and soy milk you've got maximum creamth (there I go with that word again). I'm going to go out on a limb here and say that this is probs the best pasta sauce I've ever had. Note: Use GF pasta and you've got yourself one helluva gluten free pasta dish, my friends! Ingredients Creamy Sauce 2 cups raw cashews 3 cups button mushrooms, thinly sliced 5 large garlic cloves Spray olive oil 1/4 cup nutritional yeast 1 teaspoon garlic...

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Loaded Chickpea Pita Pockets

Difficulty: Easy Serves 4 I really dig a pita pocket every once in a while but I effing hate making felafel and the store-bought ones ain't usually my jive. I decided to solve this problemo by filling the pockets with something else; chickpeas! Pan-fried and spiced to perfection with salad, homemade quick pickles* (quickles?!) and hummus make these guys a healthy, satisfying and bloody easy meal to whip up in no time. These guys make the perfect addition to a BBQ and how convenient that I've chucked them out into the bloggersphere just before the 4th of July?! * If you have time to pickle the cabbage properly please do, or feel free to use store-bought! Ingredients Quick Pickles 1/4 red cabbage, shredded 1 cup white vinegar 1/4 cup...

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Tofish Fingers – An Easy Weeknight Meal!

Difficulty: Easy Serves 4 Fish fingers are really a part of growing up for most kids but when you realise fish are cute as hell, they're very quickly taken off the menu! There are a few frozen fish finger substitutes out there and they're all fantastic but I wanted to try things a little differently with my homemade version. Simply using tofu and seaweed as a base, these guys can be whipped up super quickly and easily made gluten free with GF breadcrumbs. Ingredients 750g hi-protein firm tofu 4 sheets seaweed 1 1/4 cups non-dairy milk (I used soy) 2 teaspoons apple cider vinegar 2 cups dry breadcrumbs (make sure they're vegan) 1 teaspoon salt 1 teaspoon mixed herbs 1/4 cup nutritional yeast 2 teaspoons garlic powder Olive oil spray Vegan tartare sauce and lemon...

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Spinach & Chickpea Cannelloni

Difficulty: Easy-Medium Serves 4-6 I'm not a huge pasta person (I know, sue me) but sometimes I'm just fully down with it. This weekend I thought I'd have a crack at some cannelloni because apparently just pasta with sauce isn't good enough for me. This can get a little messy but if you take your time and do it carefully, you'll end up with delicious creamy tubes of goodness. Ingredients 4 cups chopped fresh spinach 1 large clove garlic, chopped 1 spring onion, chopped 1 227g tub of vegan cream cheese 1 can chickpeas, drained 2 tablespoons corn flour 1/2 cup non-dairy milk Salt and pepper to taste 21 instant cannelloni tubes 3/4 cup vegan cheese Sauce 1 tablespoon oil 1 large clove garlic, finely chopped 1 small red onion, finely chopped 2 cans crushed tomatoes 1 tablespoon brown...

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Creamy Kale Pasta Bake

Difficulty: Easy Serves 4 Oh yes, did you feel that Autumn breeze a-blowin' over the weekend? Cooler weather is on its way and I couldn't be happier, winter is my jam! Nothing says comfort food like a creamy pasta bake; it's packed with carbs but with the creamth (made that up) coming from tofu and cashews plus the addition of kale, you don't need to feel too guilty about this quick and easy meal. Ingredients 500g spiral pasta 1 bunch kale, roughly chopped 1/4 + 1 tablespoon olive oil Juice of one lemon 300g silken tofu 1 cup raw cashews 3/4 cup non-dairy milk 1 tablespoon vegan Worcestershire sauce 1 tablespoon mixed herbs Salt and pepper 1 small brown onion, finely chopped (discard the stalks) 3 cloves garlic, minced 1/2 cup fresh breadcrumbs Method Preheat oven to 200°C...

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Roast “Chicken” Rolls – Made with Jackfruit

Difficulty: Easy Makes 6 Is it just me or am I really harping back to my childhood and growing up in Newcastle lately? That may be why I had the sudden urge to recreate and veganise the chicken and mayo rolls from Henny Penny, a chain of fast food chicken restaurants in the Hunter. I hadn't really thought about roasting jackfruit until now but it really does have a different vibe when it's cooked/stewed on a stovetop. A few crunchy bits around the edges and a much deeper flavour mean that this does recreate chicken quite well and is a great alternative because we should be looking after our feathered friends, not eating 'em! Ingredients 2 560gm cans young jackfruit in brine 2 tablespoons olive oil Juice of...

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Vegan BBQ: Tofu, Black Bean & Mushroom Patties

Difficulty: Easy Makes:  10 Leave the gazpacho at home, Lisa! My Tofu, Black Bean & Mushroom Patties are here to get you through your next BBQ. With the weather really heating up and the holiday season upon us, it's that time of year where BBQ invites are coming in thick and fast. Your typical Aussie grill-a-thon doesn't cater much to us old vegans, so the guys at Ziegler & Brown asked me to change that by devising an awesome animal-free recipe that vegans and non-vegans alike and can enjoy this BBQ season. These tasty guys can be made a couple of days in advance and whipped out just before cooking so you've got a juicy, flavoursome plate ready to take along to your next occasion. Ingredients 1/2 small...

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Raw Zucchini & Pomegranate Salad

Difficulty: Easy Serves 4 I'm not the official Christmas cook in my household but if there's one thing I know about cooking a feast, it's that you need a combo of things you can prepare well in advance and stuff that you can throw together quickly on the day; this salad is the latter. With a glorious mix of Christmas coloured produce, this raw and simple salad is going to cancel out all that other crazy junk you're surely going to be eating on the big day, that's how it works, right? Ingredients 4 big-ass zucchinis 1 large pomegranate 1 bunch of red radishes 1/3 cup hazelnuts Salt and pepper to taste Dressing 1/2 cup tahini 2 tablespoons cold-pressed olive oil Juice of half lemon 1 teaspoon agave Method Use your spiraliser to create long, thin...

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Goma-ae

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! Ingredients 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 Method Wash...

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Jackfruit + Potato Curry

Difficulty: Easy Serves: 4-6 (depending on serving size) If you didn't already know it, jackfruit is the ultimate plant-based mock meat. In it's young/green form, it becomes tender and meaty when cooked and takes on flavours incredibly well which makes it perfect for substitute for pulled meats like beef and pork. You can pick it up from most good Asian grocers for less than $2.50 a can, which makes it a thrifty choice too! This curry sweet and tender curry, with a bit of tang, is served best with basmati rice and papadums for a weeknight Indian feast. Ingredients 2 x 565 gram cans green/young jackfruit in brine (DO NOT, I repeat DO NOT get jackfruit in syrup) 1 tablespoon olive oil 1 red onion, cubed 2 cloves...

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BBQ Jackfruit Buns

Difficulty: Medium Makes 12 large buns If you've ever hit up a yum cha restaurant, you would know that the BBQ pork bun is a menu staple. As a seasoned yum cha eater, I've sampled a few vegan versions in my time but thought it was about time to make my own. I've always been a fan of using jackfruit as a pulled pork substitute and thought I would use it as an ingredient in this dish. These buns are quite large but you could always adapt depending on the occasion. Ingredients Dough 1 tablespoon caster sugar 1 1/4 cups warm water 1 1/2 teaspoons dry instant yeast 1 teaspoon baking powder 3 cups plain flour 1/2 teaspoon salt Filling 2 x 550 gram cans young jackfruit in brine (do not get...

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Watermelon Salad with Tofetta

Difficulty: Easy Serves 4 I had never tried a watermelon salad but had some lying around and threw caution to the wind. I made this salad half expecting that it would be friggin' gross. It was not gross, in fact it was one of the dopest salads I've made. If you like not-gross things then try this salad, because it's not gross. Note: You've gotta make the tofetta at least 24 hours in advance, preferably longer. Ingredients Tofetta 1 200 gram block of high protein firm tofu 1 cup water 1/2 cup white vinegar 1 tablespoon sugar 1 tablespoon salt 1 teaspoon dried mixed herbs (optional) Other Ingredients 1/4 of a large watermelon 1 bunch fresh basil 1 small red onion 3/4 cup kalamata olives Olive oil Salt and pepper to taste Method Make the tofetta by cutting the tofu...

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Lemongrass Jackfruit Banh Mi

Difficulty: Easy Serves 4 This summer, salad rolls have been my jam. Put a salad roll in front of me and I'll be a happy girl but put banh mi in front of me and I'll give you a bloody massive hug. I gave myself a big hug this week when I whipped up this delicious banh mi; stuffed full of lemongrass jackfruit, pickled carrot and herbs. this crusty Vietnamese bread roll is going to send your tastebuds into overdrive. Ingredients 4 crusty Vietnamese long rolls (or one large baguette) 1 large red chilli 2 spring onions 1 bunch of coriander 2 Lebanese cucumbers Pickled Carrots 1 large carrot 1/2 cup white vinegar 1/3 cup caster sugar Pinch of salt Lemongrass Jackfruit 2 cans young green jackfruit in brine 1 tablespoon olive oil 1 teaspoon minced garlic 1...

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Baby Kale, Chickpea and Lemon Pasta

Difficulty: Easy Serves 2 For most of us the holiday season has now ended and it's back to the daily grind, blergh! It also might be right about now that you're looking back at your food choices over the Yuletide and thinking it may be time to simplify and make more wholesome meals to kick off 2015. This baby kale, chickpea and lemon number should be added to your meal roster for several reasons; it's cheap, it's tasty and it's freakin' easy to make in a flash. If that ain't enough to impress you then don't worry, 2015 is going to be a year of monster recipes at Like a Vegan! Ingredients 250 grams pasta 1 can chickpeas 4 tablespoons olive oil (garlic infused works great...

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Sang Choy Bow

Difficulty: Easy Serves 6 Quick and easy dinners are what I'm all about these days, especially during the week. My sang choy bow is the king of easy dinners, perfect for these hot summer nights and next-day lunches. Use this base recipe and use it as an excuse to use up and spare veg you've got hanging out in the fridge, your vegetable crisper is the limit! Ingredients 2 cups textured vegetable protein (TVP) 1 1/2 cups beef-style or vegetable stock 1 tablespoon peanut oil 1 small red onion, finely chopped 2 cloves garlic, minced 1 teaspoon minced ginger 1 carrot, finely diced 1/2 cup green peas 1/2 cup corn kernels 1/3 cup soy sauce (make sure it's gluten free) 2 teaspoons sesame oil 1 teaspoon brown sugar 6 iceberg lettuce leaves Fresh chilli and spring onion...

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Creamy Basil Pasta Salad

Difficulty: Easy Serves 6 Salads are the staple of any good Aussie Christmas meal and the ideal take-along dish. I've decided to add a twist to the classic pasta salad and add a creamy basil dressing plus a bunch of colourful veggies and a little pomegranate for an added summer touch. Don't be afraid to stuff this one full of your favourite veggies, the more the merrier I say! Ingredients Pasta Salad 500grams shell pasta 1 cup cherry tomatoes, chopped in half 1 pomegranate, deseeded 1 yellow capsicum, chopped Salt and pepper to taste Creamy Pesto Dressing 1 cup vegan mayonnaise, store-bought or homemade 1/2 cup fresh basil, firmly packed Juice of half a lemon Method Cook your pasta according to the packet instructions and drain, set aside until slightly cooled. Prepare the dressing by blending...

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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! Ingredients Apple Walnut Stuffing 3 pieces wholemeal bread, toasted and...

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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. Ingredients 1 medium spaghetti squash Olive...

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Brown Fried Rice

Difficulty: Easy Serves 4-6 Usually, I find rice a waste of valuable stomach real estate but one of the few exceptions is my brown fried rice. It's the perfect weeknight meal because it's quick and easy to make plus you can really just chuck in whatever veg you've got in the fridge. It stands alone as a solid meal but also makes a good sidekick to other dishes. Ingredients 1 tablespoon peanut oil 2 cloves garlic, crushed 1 small red onion, finely chopped 1 block extra firm tofu, chopped into .5cm cubes 1 large carrot, finely chopped 12 baby corn, chopped 450 grams cooked brown rice 2/3 cup peas (frozen or fresh) 1/2 cup pineapple chunks 1/4 cup soy sauce (make sure it's GF) 2 tablespoons Worcestershire sauce (make sure it's  GF and vegan!) 1...

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Lentil & Kidney Bean Chilli

Difficulty: Easy Serves 4 Cool air and grey skies are making way for warmer weather and sunshine but I'm still hanging onto winter for dear life with this dish. It's  a great meal for a several reasons; it takes less than 30 minutes to make, you should have all of these ingredients already, it's a cheap meal to throw together, it's hearty and healthy all the while tasting bloody delicious. Team this up with my excellent cornbread recipe and you've got yourself a spot on meal, whether Mother Nature wants to accept it or not. Ingredients 1/4 cup olive oil 1 small brown onion, chopped 2 cloves garlic, crushed 1 teaspoon cumin seeds 1 teaspoon thyme leaves 1/2 teaspoon cinnamon 1 teaspoon sweet...

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Tomato Pasta Bake with Quick White Sauce

Difficulty: Easy Serves 4-6  I don't know why but there's something a little more satisfying about pasta bake over a regular bowl of pasta. It doesn't get more simple than this recipe, plus the addition of my quick white sauce adds that extra sum'n sum'n to take this dish from basic to bitchin' in no time. Ingredients 1 x 500 gram pack pasta (whatever kind you like!) Tomato Sauce 1 small brown onion, finely chopped 2 cloves garlic, crushed 2 x 400 gram cans crushed tomatoes 1 tablespoon brown sugar 1 tablespoon vegan Worcestershire sauce (optional) 1 teaspoon dried mixed herbs Quick White Sauce 1/4 cup vegan margarine 1/4 cup plain flour 1 teaspoon onion powder 1/2 cup soy milk Method Preheat the oven to 180°C and grease a large baking dish with spray oil. Cook the pasta according...

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Mediterranean Pasta

Difficulty: Easy Serves 4 If you're like me, you probably have olives, semi-dried tomatoes and capers in your fridge at all times so whipping this dish up is a pretty simple exercise. The pan-fried capers add a little punch and with a sprinkling of my vegan parmesan, you're good to go with this easy weeknight dinner. Ingredients 1 500gram packet pasta 1/4 cup olive oil (plus some extra for frying the capers) 1/3 cup baby capers, drained Squeeze of lemon 1 cup pitted kalamata olives 1 cup semi-dried tomatoes Vegan Parmesan to serve Salt and pepper to taste Method  Cook the pasta as per packet directions and drain. Add some olive oil to a frypan (about .5cm deep) and when hot add the baby capers. Cook until crisp and drain on paper towel. Toss the...

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Aloo Baingan

Difficulty: Easy Serves 4  This is my favourite dish at my favourite Indian joint in Newcastle so while I knew I was never going to achieve that kind of greatness, I thought I would give it a shot. Aloo Baingan is a wicked combo of potato and eggplant with just a few spices added, but the real zing comes from amchur, a dried mango powder which you can pick up from your local Indian grocery. Ingredients 2 eggplants (about 15cm-120cm in length) Salt 5 medium potatoes 1 small brown onion 2 tablespoons vegetable oil 1-2 teaspoons chilli powder (adjust according to your tolerance) 1 teaspoon turmeric 2 1/2 teaspoons garam masala 2 teaspoons amchur Method Chop the eggplants into roughly 2cmx2cm cubes before chucking into a colander and covering in salt. Set aside for...

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Winter Bowl

Difficulty: Easy Serves 4 Sometimes a wholesome bowl of goodness is all you need to make everything perfect. My Winter Bowl makes the perfect weeknight meal and doesn't take long at all to whip up. You can really add whatever you want to this bowl but this is one combination I keep coming back to. Ingredients 4 cups cooked brown rice 1 block high protein, firm tofu 4 small potatoes 1 clove garlic, minced 1 bunch kale (I used purple but any kind will do) Sriracha Tahini Salt and pepper to taste Sesame seeds to serve Method Preheat the oven to 180°C.  Cut the tofu into 2cm x 2xm cubes and cut the potatoes to roughly the same size. Pop the potato on a baking tray, spray with oil and bake in the oven until golden...

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Bean Ball Subs with Cheesy Sauce

Difficulty: Medium Makes 4 Big Ass Subs Bet you thought your meatball sub days were behind you when you went vegan, huh? Well I hope you're sitting down because these bean ball subs are going to change your life. Plus we're kicking it up  a notch with a super creamy, cheesy sauce - yeah, that's right! The bean balls and sauces themselves are all soy and gluten free so pop these on some GF bread and there's another gluten free meal to add to your repertoire. Ingredients 1/2 recipe of my Bean Balls in Marinara Sauce 2 baguettes 2 cups baby spinach leaves Cheesy Sauce 1 cup cashews (soaked overnight) 1 cup non-dairy milk (not soy for soy free dudes, obvs) 1/3 cup nutritional...

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Bean Balls in Marinara Sauce

Difficulty: Easy-Medium Makes 24 Cold winter nights call for hot, tasty meals and these bean balls certainly fit the bill. Especially great for fussy ones, you can fill these guys with a bunch of secret veggies to pack some extra punch. Smother them in my fragrant marinara sauce and serve 'em up on top of spaghetti, with salad or vegetables. They're also soy and gluten free so they're the perfect meal for just about anybody! Ingredients Bean Balls 1 carrot 1 small red onion 2 cloves garlic, minced 1 can kidney beans 1 can cannellini beans 1/3 cup chopped basil 1/3 cup chopped parsley 1/4 cup nutritional yeast 2 tablespoons Worcestershire sauce (make sure it's vegan and gluten/soy free) 2 tablespoons tomato paste 3/4...

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Zucchini, Pea and Lemon Spaghetti

Difficulty: Easy Makes 4 Generous Serves Pasta doesn't always have to be smothered in sauce; sometimes simple, fresh flavours are all you need to create a bitchin' meal that's filling, simple and tasty. This little number has plenty of greenery due to the zucchini, pea and mint but also the fresh tang of fresh lemon to give this dish some extra zest. Ingredients 1 500gram packet spaghetti 1 small red onion, finely chopped 4 garlic cloves, finely chopped 2 large zucchini, chopped 1 cup frozen or fresh peas 1 small lemon, juice and  grated rind 1/4 cup fresh mint, finely chopped 3 tablespoons olive oil Salt and pepper to taste Vegan Parmesan to serve Method Cook the pasta according to the packet instructions and ...

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Chorizo Soft Tacos with Lime Mayo

Difficulty: Medium Makes 8 If we're talkin' tacos, I much prefer soft shell over hard shell because they're easier to eat and don't leave a big mess behind when they fall apart mid-bite. And if we're still talkin' tacos (and I usually am), these chorizo numbers are some of the best I've ever had. I like to keep it simple with some baby kale, avocado and a drizzle of lime mayo for good measure. Note: If you're after a soy-free option make sure your tortillas and mayo are free from soy. Ingredients Smokey Vegan Chorizo (you'll need all of it) 8 mini tortillas (store-bought or make your own using this recipe) 3 handfuls baby kale 1 ripe avocado, peeled and chopped into cubes 1/2...

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Artichoke + Potato Soup

Difficulty: Easy-Medium Serves 4 Making soup is so easy and this time of year is perfect for making large pots of soup and my secret is to make a batch over the weekend so my lunches for the week are sorted. Artichokes look amazing and were on sale at my local supermarket, so I decided to use them to make this light yet satisfying soup. Served with crusty bread, this is the perfect winter warmer. Ingredients 2 tablespoons olive oil 4 globe artichoke hearts (this video may help), chopped 1 leek (white parts only), chopped 4 French shallots (or a small brown onion), finely chopped 3 cloves of garlic, crushed 3 large potatoes, peeled and cubed 1 handful of parsley, chopped 1 sprig...

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Smokey Vegan Chorizo

Difficulty: Easy-Medium Makes 6 Sausages  After much procrastination, I thought it was time to try my hand at my own vegan chorizo recipe. Gluten flour (or vital wheat gluten as it's sometimes known) is the key ingredient here that gives this chorizo its meaty texture and you can adjust the amount of chilli and cayenne to suit the amount of bite you're after. The final product has a great texture and can be used in a wide variety of recipes so stay tuned for plenty of ways to use these bitchin' snags. Note: Make sure your stock, tomato sauce and liquid smoke are soy free if you want soy free chorizo. Ingredients 1/2 cup cooked kidney beans 1/3 cup vegetable stock 1/3 cup tomato...

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Lentil Bolognese

Difficulty: Easy - Medium Serves 4 My brother was recently told not to eat soy so I've been trying to make tasty and satisfying meals without relying on tofu and soy-based mock meats. It can be tricky but I've managed to come up with a few bloody good recipes; this Lentil Bolognese is one of them and will be added to my rotation. Ingredients 3 cloves garlic, crushed 1 red onion, finely chopped 1 large carrot, peeled and finely chopped 3 cups cooked lentils 1 800gram can diced tomatoes 1/2 cup vegan beef style stock (or vegetable) 2 tablespoons vegan Worcestershire sauce (make sure it's soy free too) 1/4 cup brown sugar 1 tablespoon dried mixed herbs Salt and pepper to taste 1 500gram packet spaghetti Fresh basil to serve Method In a large pan, sauté the...

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Buffalo Seitan Skewers with Ranch Dressing

Difficulty: Medium Serves 2 I really got a taste for buffalo sauce in the USA but sometimes I found it a little sour. As a result, I decided to embark on my own buffalo journey and make one that's a little sweeter. I succeeded and decided to pour it over seitan chunks, bung em on skewers and serve with a light, tangy and creamy ranch. Ingredients Seitan 1 cup gluten flour (vital wheat gluten) 2 tablespoons nutritional yeast 3/4 cup water 1 vegetable stock cube 1 tablespoon soy sauce 1 teaspoon liquid smoke 1 tablespoon olive oil Broth 6 cups water 3 vegetable stock cubes 1/4 cup soy sauce 1 brown onion, cut into chunks Buffalo Sauce 1 tablespoon olive oil 1 clove garlic, very finely minced 1/3 cup hot sauce (I used Frank's Hot Sauce but you could use...

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Chickpea “Tuna” Salad

Difficulty: Easy Serves 2 There's nothing better than a lunch that's quick and easy to make with the added bonus of tasting wicked and that's what this Chickpea "Tuna" Salad is. You can chuck it on sandwiches, add it to a bigger salad, have it on its own or serve with crackers for a damn good light lunch. In the time it has taken you to read this little introduction, you could have already made this salad, unless you read it like super quickly, then maybe not. Ingredients 1 can chickpeas 1/2 small onion, finely chopped 2 celery stalks, finely chopped 1 tablespoon chopped chives 1/2 teaspoon garlic powder 1/3 cup vegan mayonnaise Salt and pepper to taste Method Drain the chickpeas and pop into a medium sized bowl. Using a potato masher, mash...

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Smoky Tempeh and Mushroom Burgers

Difficulty: Easy-Medium Makes 4 Most often in the vegan world we're spoilt for choice when it comes to veggie burgers. I know that when I go to the supermarket I have at least 6 to choose from, and while some of them are pretty good for a quick bite, nothing beats a homemade burger. I prefer to make my own too because you can change the flavours to suit your taste, plus you know exactly what's going into it. These tempeh and mushroom burgers are a real bloody treat - the tempeh and mushrooms work together to provide a "meaty" flavour and texture that isn't dry or chewy. Ingredients 2 260g packets of tempeh 1 cup stemmed and finely chopped mushrooms 1/2 brown onion, finely chopped 1...

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Peri Peri Tofu Pizza

Difficulty: Medium Serves 4 Peri Peri sauce seems to be all the rage lately and since I have built up my chilli tolerance, I thought it was time I tried to make my own. The natural way to eat peri peri sauce seems to be atop a pizza with grilled tofu and vegetables so that's what I made and it was fan-freakin-tastic. So much so that my meat-loving guests scoffed it down almost instantly! Ingredients 1 pizza base 1/2 cup chillies, remove the stems (if you want a milder sauce, pick your chillies accordingly) 2 cloves garlic Handful of coriander 1/2 cup olive oil 1/4 cup vegan mayonnaise (optional, this just gives it a creamier texture and takes away some of the heat) 1 block high protein, firm tofu 1/4 cup...

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Satay Tofu and Broccoli Pizza

Difficulty: Easy-Medium Serves 4 Pizza is probably one of the coolest foods to ever exist because there are limitless options for topping combos. I was feeling in a satay mood so tried to think of other flavours that would lend themselves to satay, tofu and broccolli of course! I also got a pizza stone for my birthday so it was good to try that out, I need a little more practice though. Ingredients 1 homemade pizza base (or storebought base, no judgement here) 1/3 head broccoli, broken up into bite sized pieces 1/2 block firm tofu (high protein works best for this one), sliced into three "steaks" 1 small red onion, finely chopped 1/3 cup crunchy peanut butter 1/4 cup coconut milk 2 tablespoons soy sauce 1 tablespoon vegan fish sauce...

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Mac n Cheese Pizza

Difficulty: Medium Makes one large pizza If there's one thing I learned in America, it's that there's no shame when it comes to some carb on carb action (I knew I liked that place for a reason). I've brought that mindset back with me and I'm letting it linger for the duration of the festive season before I take it all back and hit the gym like there's no tomorrow*. *Don't hold me to the gym part. Ingredients 1 homemade pizza base (or a store-bought one if you're feeling lazy) 2 cups macaroni 1 cup raw cashews (soaked for 3 hours) 2 cups soy milk 1 tablespoon soy sauce 1 tablespoon vegan Worcestershire sauce (optional) 1 chicken style stock cube 1 teaspoon garlic powder 2 tablespoons cornflour 1/2 cup nutritional yeast Salt and pepper to...

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Moroccan Chickpea Pizza

Difficulty: Easy-Medium Serves 4 I'm rounding off pizza week with this bangin' Moroccan Chickpea Pizza with a yoghurty coriander base. I know that I've said in the past that I loathe coriander however I'm really trying to like it, okay guys? Anyway, this pizza actually tastes awesome with the coriander but you can replace it with continental parsley if you'd prefer. Ingredients 1 homemade pizza base 1 cup plain soy yoghurt Olive oil for frying Handful of fresh coriander Juice of half a lemon 1 clove garlic, crushed 1 can chickpeas, drained 1 tablespoon Moroccan spice 1/4 cup sultanas 1/2 cup slivered almonds 1 small red onion, finely chopped Vegan cheese (I used walnut cheese but any will do) Salt to taste Fresh coriander and lemon wedge to serve Method Make the pizza base as per recipe and preheat...

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Antipasto Pizza

Difficulty: Easy-Medium Serves 4 Sometimes I'm like "you know what? I don't want tomato sauce on my pizza, I just don't, okay?!" and so I don't, I don't put tomato sauce on my pizza. I put PESTO on my pizza! This pesto recipe is super easy, super quick and super freakin' tasty plus you can add whatever other antipasto flavours to make this pizza your ultimate fave. Ingredients 1 homemade pizza base 1 clove garlic 1 bunch fresh basil 1/4 cup pine nuts 2 tablespoons olive oil Juice of half a lemon Salt to taste 1 small red onion, finely chopped 1/3 cup kalamata olives 1/3 semi dried tomatoes 1/4 cup capers 1 cup vegan cheese Method Prepare my homemade pizza base as per the recipe. Preheat oven to 180°C and line a baking tray with baking paper. In...

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The Perfect Pizza Base

Difficulty: Easy-Medium Makes one pizza base This is my favourite pizza base recipe! It's easy to make plus you can roll it out to be as thick or thin as you want. It's nice and light and goes well with all of your favourite toppings. Ingredients 1/2 cup warm water 3.5 grams dry yeast (half a sachet) 1 1/2 cups pizza flour (plus a little extra) A pinch of salt 1 tablespoon olive oil Method Start off by mixing together the warm water and yeast in a large bowl. Once the yeast has dissolved, sift in the flour gradually while stirring. As the dough starts to come together, add the olive oil and salt and continue to knead in the bowl before kneading on a floured surface until the dough is...

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Cheeseburger Pizza

Difficulty: Easy-Medium Serves 4 Since I'm heading off to the US in less than 3 weeks, I thought it was time to prepare myself for the culinary delights that are in store. Cheeseburgers and pizzas are two things that spring to mind when I think of American fare so what better way to get ready than to combine the two and make a righteous cheeseburger pizza?! Ingredients 1/2 cup warm water 3.5 grams dry yeast (half a sachet) 1 1/2 cups pizza flour (plus a little extra) A pinch of salt 1 tablespoon olive oil 1 cup textured vegetable protein (TVP) 1 beef style stock cube 1 cup boiling water 1 clove garlic 1/4 tomato sauce (plus extra) 2 tablespoons tomato paste 1/3 cup sliced pickles 1/2 small onion, finely chopped 1 cup vegan cheese (Cheezly or...

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Raw Zucchini Pasta with Pesto

  Difficulty: Easy Makes two modest servings or one big ass serving I know I've been hittin' y'all with a buttload of crazy(delicious) dessert recipes lately so I decided to throw something out there for the raw, healthy dudes. This is probably one of the easiest things you'll make and if you manage to screw it up I would be very surprised. While it's legendary as a healthy meal in itself, it would also make a premo side dish to go along with whatever bitchin' spread you're planning. Righteous! Ingredients 1 large zucchini 1 bunch of basil 1 tablespoon olive oil 1 tablespoon pine nuts 1 squeeze lemon juice 1 small clove garlic Salt and pepper to taste Method Using a vegetable peeler, peel ribbons of zucchini along the long edge until you...

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Tofu and Black Bean Patties

Difficulty: Easy-Medium Makes 8 Sometimes you just crave a good burger and even though I'm avoiding bread at the moment, there's no reason why I can't enjoy a delicious patty! I've been getting into black beans lately (if you hadn't already noticed) so I'm using them for pretty much anything I can think of! You'll notice that I recommend you pan fry and then bake them but I'll also point out that the longer you leave them in the fridge before you cook, they better they'll hold. They'll hold up even better if you cook one day, refrigerate and reheat the next day. Isn't it dope when leftovers taste better than the night before!? Ingredients 1 350g block of hi-protein firm tofu 1 1/2 cups...

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Roasted Cauliflower and Garlic Soup

Difficulty: Easy Serves 4 (or 2 large serves) This week I had a hankerin' for cauliflower so I bought a head of it. I wasn't sure what I wanted to do with it until I realised it was probably time to make another soup. I've been housesitting with access to a Blendtec and have been testing out its varied capabilities but was yet to try a smooth soup. Let me tell you, this was blended beautifully with a lovely thick and creamy texture and a deep yet tangy flavour. Ingredients 1 head cauliflower 6 small cloves garlic Olive oil 2 stock cubes (I used chicken style but vegetable will suffice) 700mL water 1 brown onion, chopped Juice of 1/2 a lemon 2 tablespoons nutritional yeast Salt and pepper to taste Chives to serve,...

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Black Bean, Vegetable and Chipotle Soup

Difficulty: Easy Serves 4-6 I have become so bloody good at eating chilli that I am getting to the point where I want to chuck chilli in everything, it's becoming absurd. What's not absurd is this soup. This soup is great. As I said before, I'm going wild with the chilli lately so ease up on the chipotle if you can't handle it. But I reckon you can, I believe in you! Ingredients 1 teaspoon olive oil 1 small red onion, chopped 2 garlic cloves, finely chopped 1 can crushed tomatoes 1.25 litres water 3 beef-style stock cubes (vegetable will do) 3 chipotle peppers, chopped 2 cups cooked black beans 1 1/2 cups corn kernels 1 red capsicum, chopped 2 celery sticks, chopped Salt to taste Method In a large pot, heat the olive oil before adding...

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Roasted Root Vegetable Salad

Difficulty: Easy Serves 2 This is the perfect winter salad. Seriously. It's pretty healthy, filling and totally tasty which is everything you want in a meal, right? You don't need to use these exact ingredients, just use it as a guide and chuck in whatever you have lying around that you think will work. Just keep it simple, that's the key. Ingredients 1 small parsnip 1 medium beetroot 1 medium white sweet potato 1 small red onion 5 cloves garlic Spray olive oil 1/2 teaspoon cayenne pepper (optional) 1 bunch baby cos lettuce Handful beetroot leaves 2 tablespoons olive oil Squeeze lemon juice 2 tablespoons pine nuts Salt and pepper to taste Method Preheat oven to 200°C with a lined baking tray. Wash the root vegetables thoroughly and chop into 2cmx2cm chunks. Keep the beetroot separate from the rest of...

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Chilli Basil Eggplant

Difficulty: Easy Serves 2 As a part of my health kick, I've been trying to eat less soy so I needed to come up with something else to add to stir fry. Since I was going to be using chili and basil, I thought the perfect thing to flesh out this dish would be eggplant. Meaty enough to replace tofu but still filling and tasty. Ingredients 1 medium eggplant 1 tablespoon salt 1 clove garlic, finely chopped 1 small red onion, roughly chopped 1 fresh chilli, finely chopped 1 small red capsicum, chopped 1 small green capsicum, chopped 2 tablespoons kecap manis 1 teaspoon minced ginger Squeeze lemon juice Handful fresh basil 1/4 cup cashews Method Cut the eggplant into 2cm x 2cm chunks and place into a colander. Cover with salt and allow to sit. Heat some...

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Vietnamese Asparagus Soup

Difficulty: Easy Serves 4 Asian soups are totally the best kind of soups and Vietnamese soups are the best kind of Asian soups. Well that was a mouthful! Speaking of mouthfuls, you should definitely get this amazing concoction up in your mouth ASAP. You can used canned asparagus if you want to but to be honest I think fresh is best for this one. Ingredients 1/4 cup water 2 tablespoons cornflour 1 litre water 2 chicken-style stock cubes 2 bunches asparagus Handful baby corn 2 shitake mushrooms Half block firm tofu 1 spring onion 1 tablespoon vegan fish sauce Method In a small bowl, combine the 1/4 cup water and cornflour in a bowl and mix well before setting aside. Add the rest of the water and stock cubes to a large saucepan and bring to...

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Yellow Split Pea Dhal

Difficulty: Easy Serves 2 Just like vegan food, healthy food doesn't have to be boring and I'm learning that every day on my health kick. This one is about 300 calories for a large serving and trust me, it's filling! You can serve it with rice and/or roti but I just have it solo, it doesn't need anything else. Plus it's gluten free, woo!   Ingredients 1 cup yellow split peas 2 1/2 cups water 1 vegetable stock cube 1/2 can diced tomatoes 1 teaspoon turmeric 1 teaspoon cumin seeds 1/2 teaspoon ground cloves 1/2 teaspoon cayenne (omit if you're a bit of a chilli wimp) 1 teaspoon olive oil 1 small onion, finely chopped 1 clove garlic, finely chopped Salt Vegan yoghurt and parsley to serve (optional) Method In a saucepan, bring the split peas, water and stock...

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Vegetable, Chickpea and Quinoa Ratatouille

Difficulty: Easy Serves 2 Winter was made for soups, casseroles and stews so warm up and make my take on the French Ratatouille. It's pretty low calorie (under 400 for a huge serve), super filling and amazingly tasty. This is definitely one to keep on hand for a rainy day. Ingredients 1 teaspoon olive oil 2 cloves garlic, finely chopped 1 small red onion, roughly chopped 1 zucchini, julienne 1/2 red capsicum, julienne 1/2 yellow capsicum, julienne 3/4 cup cooked chickpeas 1 can diced tomatoes 1/2 cup quinoa 3/4 cup water 1 vegetable stock cube 1 teaspoon brown sugar 1 teaspoon dried tarragon 1 teaspoon dried marjoram Fresh basil Method Heat the oil in a large frypan before adding the garlic and onion. After a minute or so, add the zucchini and capsicum before chucking in the chickpeas. Next, add the diced...

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Healthy Caesar Salad

Difficulty: Easy Serves Two Typically Caesar salad is a non-vegan fat fest; full of cheese, chicken, bacon and smothered in a creamy, fishy sauce. This guy is full of tofu, veggies on a bed of kale with a tangy tahini dressing, so you know it's bloody good for ya! Ingredients 2 large kale leaves (you can use cos lettuce if you'd prefer) 1/4 small red onion 1/2 ripe avocado 1/2 300 gram block hard tofu 1/4 cup coconut bacon (recipe here) 1/4 cup tahini 1 tablespoon Worcestershire sauce (I use Spring Gully) 3 pickles 2-4 tablespoons water Salt and pepper Method Shred the kale and throw into a serving bowl. You can massage it if that's how you like your kale but I prefer it as is. Cut the cucumber into slices and then quarter them....

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Smokey Tofu and Cheesy Chipotle Burrito

Difficulty: Medium Makes 2 large or 4 small burritos All week I had been craving burritos but no store-bought burrito was going to satisfy my hunger. The long weekend was the perfect opportunity to make them. Soft homemade tortillas, filled with smokey pan-fried tofu, and finished off with cheesy cashew chipotle sauce. The fact I only made these for myself seems like a little bit of a waste but boy, I do not regret it one bit. Ingredients Smokey Tofu 1 300 gram block firm tofu 2 teaspoons liquid smoke 1 teaspoon Worcestershire sauce 2 teaspoons soy sauce Tortillas 2 cups plain flour 1 teaspoon baking powder 1 teaspoon salt 1/4 cup canola oil 1/2 cup warm water Cheesy Cashew Chipotle Sauce 1/2 cup raw cashews 1/4 cup nutritional yeast 1/2 - 1 chipotle pepper 1/2 teaspoon cayenne pepper 1...

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Vietnamese Sweet and Sour Soup

    Difficulty: Easy-Medium Serves 4 I visit a local Vietnamese restaurant nearly every week and one of my favourite menu items is the sweet and sour soup. Last weekend I decided to give it a whirl and make my own, the results were nearly just as good. The serving sizes probably aren't big enough for dinner without an accompaniment but perfect for a light lunch. Ingredients 1/2 cup tamarind puree 6 cups hot water 2 cloves garlic, finely chopped 1 block tofu, cut into cubes 1 brown onion, cut into chunks 3 vegetable stock cubes 2 tablespoons caster sugar 2 tablespoons vegetarian fish sauce 2 celery stalks, sliced diagonally 3/4 cup bean shoots 1 1/4 cups mushrooms, chopped Method Put the tamarind and a cup of hot water in a bowl and allow the tamarind to dissolve. Push...

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Vegetable and Mock Fish Panko Tempura with Wasabi Salt and Dipping Sauce

Difficulty: Medium Serves 4 For those members on the family who weren't on a health-kick this Easter, plus those who were looking to indulge a little, I whipped up this super crispy batch of panko tempura. I've done tempura before but this time I decided to add to the crunch by using both batter and panko bread crumbs which turned out to be a totally excellent and radical decision on my part. Team this up with my wasabi salt and dipping sauce and you've got a dish worth breaking your diet for. Ingredients 1/3 packet Lamyong Calamari (you can use tofu or another mock meat if this isn't available) Handful of snow peas, tails removed 1/2 red capsicum, cut into chunks 1/2 yellow capsicum, cut into chunks 1...

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Red Cabbage and Tofu Salad with Sesame Dressing

Difficulty: Easy Serves 4 Last year I decided that I was going to start a new family tradition of making Easter lunch. The family seemed to tolerate it last year so I thought I would take the tradition into its second year in 2013 and make an Asian themed feast. Since a few family members (including myself) are still on a health-kick, I thought a salad was a good place to start. My family liked it so I guess being related to each other is working out just fine. Ingredients 1/2 red cabbage 3/4 cup bean shoots Olive oil spray 1 block hard tofu or bean curd 3 tablespoons sesame paste (you can get this from Asian groceries) Splash of sesame oil 1 tablespoon soy sauce 2 tablespoons vegan fish sauce...

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Light Pad Thai

Difficulty: Easy Serves 2 This pad Thai has become a staple meal for my current health kick. The overall taste is fresh and light, the sauce isn't overpowering but the flavours compliment each other perfectly. I've roughly estimated a large serving of this dish to be less than 300 calories but don't hold me to that, I'm awful at maths. Instead of regular rice noodles, I've been using a brand of noodles called SlimPasta which are literally under 10 calories per serving and take about 1 minute to cook. You can get them in the health food sections at both Coles and Woolworths. Serve this meal up to the family and they'll have no clue that it's low calorie, that I can...

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Ceviche

Difficulty: Easy Serves 2 Looking for a light meal or a great party dish? My ceviche recipe has you covered. The key here is using a firm yet ripe avocado, a mushy one is not going to do this dish any favours. You can serve your ceviche with whatever edible dipping device you like but since my health kick, I'm a big of cutting Mountain Bread into chip-sized pieces and grilling until golden. Ingredients 1 firm ripe avocado 7 vegan prawns (I use Lamyong), defrosted 1/2 brown onion 2 cloves garlic Red chilli (as much as you can handle) Sprig of coriander or continental parsley Juice of one lime Salt and pepper to taste Method Deseed and peel the avocado before chopping into bite-sized cubes. Slice your "prawns" into 5mm pieces. Chop the brown onion...

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Healthy Jackfruit Nachos

Difficulty: Easy Serves 2 As you all know, I've been on a health-kick. I've been focussing on that pretty heavily for the last month so sorry for the lack of posts. I'm sure you'll forgive me once you try this recipe. It's surprising how inventive you get when you're cutting down on calories, I've been doing a lot of experimenting.  This tasty dish uses jackfruit as the "meat" with a bunch of other nutritious elements thrown in there too. Make sure you get the young jackfruit in brine, the ripened fruit will not work in this. Ew. Ingredients 1 can young green jackfruit 1 tablespoon cayenne pepper 1 tablespoon paprika 1 teaspoon cumin powder 1/2 teaspoon chilli powder 1 clove garlic, crushed 1 small brown onion, finely chopped 1/2 cup kidney...

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Rainbow Tofu Tagine

Difficulty: Easy Serves 2 This week I celebrated my 25th birthday and the beginning of a health kick. I aim to eat really healthy 90% of the time so I spent the days before planning what I would be eating and also stocking up on varying produce to keep things interesting. For my birthday I scored a tagine dish and wasted no time in putting it to good use. Different varying mini capsicums and carrots give this dish it's rainbow of colour and Moroccan spices give it a whole bunch of flavour. I'll be experimenting a little more with tagines in the future so it may be time to get one if you don't already. Ingredients 1 small red onion 3 cloves garlic, minced 1 block of...

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Nut Roast Roulade

Difficulty: Medium-Hard Serves 6+ For at least the last 6 years, Christmas in my household has been a completely vegan affair. Nut roast is always on the menu but this year I decided to add my own twist to Mum's favourite recipe. If you can't make your own pastry, just use a store-bought one, I won't tell anyone. Perfect served with vegetables, salad and gravy, this is the stand out dish for your Christmas meal that can be enjoyed by vegans and non-vegans. Ingredients Pastry 2 cups plain flour 1 teaspoon salt 200 grams Nuttelex (or vegan margarine), chilled 1/3 cup chilled water 1 tablespoon lemon juice Nut Filling 2 cups brazil nuts 2 cups hazelnuts 2 tablespoons Nuttelex (or any vegan margarine) 2 brown onions, finely chopped 2 tablespoons dried mixed herbs 1 teaspoon cinnamon 3...

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Rocket and Pear Salad with Candied Walnuts

Difficulty: Easy Serves 6+ Salads are a staple of the Australian Christmas so this year I decided to make two. If you've been paying attention you would know that this is the second festive salad on the menu for this year and if you haven't, check out my bitchin' Jewel Salad. Back to this dish, I have decided to keep it super simple; a bit of rocket, a bit of pear and topped off with some fancy candied walnuts. You can prepare the walnuts in advance and then just throw the rest together moments before your guests arrive. Ingredients 1/2 cup caster sugar 1/2 teaspoon vanilla essence 1 1/4 cups walnuts 2-3 large handfuls rocket 2-3 pears Lemon infused olive oil Method Preheat your oven to 180°C and line a baking...

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Israeli Couscous Jewel Salad

Difficulty: Easy Serves 6+ This is the first of my Christmas recipes that I'll be sharing with you over the next couple of weeks. Red pomegranates and green pistachios give this jewel salad a real festive look and against the texture of the Israeli couscous, it's like a Christmas party in your mouth! The salad can be prepared in advance, so you can throw it together and shove it in the fridge until it's time to eat. Ingredients 3 cups Israeli couscous 3 3/4 cups boiling water 3 tablespoons olive oil 1 tablespoon white wine vinegar 1/2 red onion, finely chopped 1 pomegranate 1 1/4 cups raw pistachios Salt and pepper to taste Method Combine the Israeli couscous and boiling water in a large saucepan, allow to simmer for about 6-8 minutes until...

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Lemon Soy Curls

Difficulty: Easy Serves 4 I'm yet to make it to Spoon's Vegetarian Butcher in Newtown however my brother did bring me home a few special treats from his recent visit. Amongst these treats was a bag of soy curls; think TVP but in big, chickeny pieces and lighter in colour. This was my first encounter with soy curls but they seem to be incredibly versatile. I decided to use them to make a dish based on lemon chicken and the result was sweet, tangy and delicious. The texture is reminiscent of chicken and absorbs flavour really well. This is a dish you can whip up in a flash on a weeknight, so keep the ingredients on hand. Ingredients 230 gram packet soy curls 1 chicken...

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Really Good Potato Salad

Difficulty: Easy-Medium Serves 6 When I think of classic BBQ food, my mind always runs straight to potato salad. It's so easy to make vegan but non-vegans seem to think it's impossible. I've added my own little twist to this salad in the form of several green ingredients (ingreenients?) Pickles add a little bit of crunchy sweetness, capers add little juicy bursts while the chives and parsley add extra flavour. I've also added some firm tofu in lieu of the egg and to add a little extra protein to the dish. Definitely take this one along to your next BBQ, your friends will thank you for it. Ingredients 5 medium white potatoes 1/2 block firm organic tofu 1 375mL jar mayonnaise (I prefer Kingland for...

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BBQ Jackfruit Burgers

Difficulty: Easy-Medium Serves 4 What would you say if I told you that you can make a pulled "pork" sandwich without any mock meat? I know, I would have said that too but you obviously haven't cooked with jackfruit. Yep, jackfruit. That big prickly Asian fruit that they put in desserts however instead of the ripened fruit, you use it in its young stage. When cooked, it has a really stringy and meaty texture that has to be tasted to be believed. You can find young green jackfruit at your local Asian grocer but make sure you're not getting the ripe one in syrup or you'll be sorely disappointed. Ingredients 2 x 280gram cans of young green jackfruit in water or brine 2 tablespoons canola...

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Beer Battered “Fish” and Chips

Difficulty: Easy-Medium Serves Four Sometimes I like to sit and ponder about non-vegan foods that can easily be made into vegan foods. It generally doesn't take a lot of pondering before I come up with something kinda gnarly to get stuck into, often something from my childhood. This time it was the age old seaside favourite; fish and chips. The mock meat makes such endeavours much easier, so if you're not down with that then don't make this one. What kind of childhood non-vegan treats should I veganise next? Ingredients 5 potatoes, skin on 1 packet Lamyong mock calamari, defrosted 2 cups plain flour 1 teaspoon baking soda 1 teaspoon garlic powder 1 tablespoon mixed herbs 1 stubbie of vegan beer Oil for frying Salt Lemon and Masterfoods tartare sauce to serve Method Par boil...

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Gourmet “Steak” Sandwich

Difficulty: Easy Serves 4 It's an Aussie classic, but until now vegans have had to forgo the steak sanga. I recently picked myself up some Viana Cowgirl Steaks and I'll tell you what, they're a bloody winner! More than just a lump of "meat" slapped on a piece of crappy bread, this combination of ingredients makes for a vegan taste explosion. I served mine with roasted chats and shallots for a delightful winter meal. Ingredients 1 tablespoon Nuttelex 1 red onion Pinch of salt 1 teaspoon sugar 1 loaf sourdough Viana steaks (You can use 4 whole ones or cut make 4 thinner steaks from 2) 2 cups baby spinach leaves and rocket 1/2 block Vegusto cheese (or another vegan cheese of your liking) 4 tablespoons barbecue sauce Method To make the caramelised onion,...

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Roasted Root Vegetables

Difficulty: Easy Serves 4 Nothing screams winter like root vegetables and so I decided to whip some up to serve with pies that I had made. Beetroot, sweet potato, turnip and parsnips make this a winter delight to behold.  The next day I popped the leftovers on some sourdough, covered with Cheezly and made an made a melt. I had a seriously bitchin' taste situation going on there! Ingredients 2 small turnips, cut into chunks 2 parsnips, cut into chunks 1 medium sweet potato, cut into chunks 2 beetroot, cut into chunks 1 sprig fresh rosemary 3 tablespoons olive oil Method Preheat oven to 220°C and grease 2 baking trays. Leave the trays in the oven. Fill a saucepan with water, add the turnips, parsnips and sweet potato. Keep the beetroot aside. Bring...

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Curried Split Mung Bean, Lentil and Pumpkin Soup

Difficulty: Easy-Medium Serves 4 Since it's winter time I've decided to give soup another bash. I had some friends over for dinner recently and soup was a last minute addition to the menu, so I was at the mercy of the ingredients in the kitchen. As the title would suggest, I came across some dried split mung beans, some lentils and a pumpkin so I decided to run with that. The result was a tasty and flavoursome winter warmer, especially when served in my Nana's old pumpkin bowl! Ingredients 2 tablespoons olive oil 1/2 red onion, finely chopped 2 cloves garlic, crushed 2 tablespoons curry powder 4 chicken style stock cubes 2 litres water 1 cup dried red lentils 1 cup dried split mung beans 1/2 kent pumpkin, peeled, deseeded and chopped...

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Southern Fried “Chicken”

Difficulty: Easy-Medium Serves 4-6 When you think of soul food, you immediately think of fried chicken, which isn't something easily veganised. I think I've come pretty close to hitting the nail on the head with this one though; the skewers give each piece a little handle to hold, reminiscent of a drumstick and the combination of spices make this one tasty treat. Because of their size, these are great little morsels to serve at a party or gathering as well. Ingredients Oil for deep frying Wooden skewers 1 packet, Lamyong Soy Nuggets (or whatever mock chicken you prefer) 1 cup soy milk 1 teaspoon apple cider vinegar 1 cup plain flour 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon white pepper 1 teaspoon onion powder 1 teaspoon garlic powder Method Leave out the soy nuggets...

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Healthy Bean Burritos

Difficulty: Easy-Medium Makes 6 I tried the ol' healthy Mexican thing with my Healthy Summer Nachos and to be honest I think they went down a real treat! I know sequels can be dangerous but I whipped up some deliciously tasty healthy burritos and it's like one of those sequels that is as good or better than the original (has that ever actually happened?) You don't need guacamole, Cheezly or Sour Supreme to make these babies because I've concocted a delightful tofu and cashew cream to fill the void. Get stuck in! Ingredients 6 jumbo tortillas 1 red onion, finely chopped 1 clove garlic, minced 1 can 5 bean mix 1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon cumin 2 cups cooked brown rice Cashew Creme 1 x 350 gram packet silken tofu 1...

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Chilli and Basil Polenta Salad

Difficulty: Medium Serves 4 I've never made polenta before but by golly I don't know why, it's so dope! This is a great salad that you can serve as a meal or as a side dish if you want it to serve more people. All your usual flavoursome suspects are there; basil, chilli and garlic, so you know this dish really packs a punch! Ingredients 1 litre water 1 cup polenta 1 teaspoon garlic 1 tablespoon finely chopped chilli 1 tablespoon finely chopped basil 1 teaspoon salt 3 handfuls mixed leaves 1/2 cup unsalted cashews 1/4 chilli, finely sliced 1/2 red onion, finely sliced 1 lebanese cucumber, sliced Sweet chilli sauce Method Grease a square baking tray. Bring the water and polenta to the boil on medium heat, stirring constantly. After 15 minutes, lower the heat and continue to...

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“Beef” and Tofu Pho

Difficulty: Easy-Medium Serves 4 I've been thinking of making pho for a while now, so I made a trip to my local Asian grocer and stocked up on delicious ingredients. If you've never heard of pho, it's a traditional Vietnamese soup served with rice noodles, vegetables, herbs and some kind of meat. Obviously I'm mixing this up with some mock meat but if that's not your thing just use the tofu. It's surprisingly easy to make, just a little time consuming to prepare all of your ingredients. In saying that though, you can probably have this baby made in about an hour. Another fun idea is to just serve the broth, noodles and prepared ingredients and everybody can build their own! Ingredients 2...

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Potato & Rosemary Pizza

Difficulty: Medium Serves 2 -4 depending on what you serve it with! We all love a good pizza and there's no better pizza than the one you make yourself, dough and all. This delightful number turns the traditional tomato base pizza on its head and instead relies on the simple yet tasty flavours of garlic and rosemary to tantalise the taste buds. You also can't go wrong with a stuffed crust, so we're going to chuck that in there as well for that extra burst of flavour. Ingredients 1/2 cup warm water 3.5 grams dry yeast (half a sachet) 1 1/2 cups fine Italian flour A pinch of salt 1 tablespoon olive oil 1 teaspoon olive oil 1 clove garlic, crushed 1 potato, semi par-boiled 1/4 brown onion, thinly sliced 1/2 bunch rosemary 1/2...

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Soy and Ginger Tofu Salad

Difficulty: Easy-Medium Serves 4 This salad has been made in my family for a few years now, with a couple of alterations being made each time. I've made it for people who don't particularly like tofu before and have had them ask for the recipe! It's a great accompaniment to any meal or as a larger serving can be a meal of its own. The crunchy noodles and shallots compliment the softness of the tofu and make for a lovely summer or springtime treat! Ingredients 1 350gram block tofu 1/4 cup soy sauce 1/4 cup kecap manis 1 clove garlic, crushed 1 teaspoon minced ginger 1 tablespoon sesame seeds 2 large handfuls baby spinach leaves 1 small green capsicum, sliced into strips 1 small red onion, very thinly sliced 3/4 cup crispy noodles 1/4...

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Semi-Dried Tomato & Olive Pizza

Difficulty: Medium Serves 2 (as a meal) Yet another pizza idea for you to dive into, this tasty food disc will be sure to please the masses. Combining the delicious and tangy flavours of olives, semi-dried tomato and capers you can't really go wrong (except if you don't like those things, in which case it can go very VERY wrong). Ingredients 1/2 cup warm water 3.5 grams dry yeast (half a sachet) 1 1/2 cups fine Italian flour A pinch of salt 1 tablespoon olive oil 2 tablespoons tomato paste 1 tablespoon tomato sauce 1/2 cup semi-dried tomato 1/4 cup pitted black olives 1/4 cup pitted or stuffed green olives 1 tablespoon mini capers 1/4 brown onion, thinly sliced A few basil leaves 1/2 block mozzarella Cheezly Method Start your pizza dough by mixing together the warm water and...

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Eggplant Parmigiana

Serves 4 Difficulty: Medium You know those times when you just suddenly decide to make something and it fails horribly? This is not one of those times. I decided to make this eggplant parmigiana for my family on Friday night and let me just say it is one of the most darned delicious meals I've ever made. Pretty big call, I know, but there's only one way to find out if I'm lying...

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Healthy Summer Nachos

Difficulty: Easy Serves 4 We all know nachos are great, it's a scientific fact. An unfortunate fact is that nachos can also be a calorie-fest. While the occasional Mexican fiesta pig out is definitely warranted, it's nice to know that you can still enjoy nachos without the guilty "I just ate way too much" feeling afterwards. Baking tortilla chips is such a good solution to the corn chip dilemma and fresh avocado in lieu of guacamole means cutting out the cream substitutes! Ingredients 10 tortillas 2 tablespoons paprika 2 teaspoons salt Olive oil spray 4 tomatoes, diced 1 small red onion, diced 1 1/2 cups of corn niblets 1 1/2 cup 5 bean mix Juice of 1 lime 2 cloves garlic, crushed Salt and pepper to taste 1 avocado, sliced 1 green chilli, finely sliced (optional) Method Preheat...

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Oven Baked “Parmesan” and Herb Crusted Tofu Salad

Difficulty: Easy-Medium Serves 4 It looks like summer has finally hit, which means it's time for more salads! The salad is nice and simple to make way for the star of the show; the crusted tofu! With a slightly cheesy and herby twist, this crispy tofu really livens up any basic salad. I've included the recipe for my Wholegrain Mustard, Lemon and Agave dressing as well, that's just how nice I am. You don't necessarily have to use this tofu in a salad either, serve it wit vegetables or couscous or rice or with some sauce on its own, it's really that good! Ingredients 1 500gram block hi-protein firm tofu 3/4 cup soy milk 1 teaspoon apple cider vinegar 3/4 cup dry breadcrumbs 2 tablespoons dried mixed herbs 2...

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“Duck” in Shitake Gravy

Difficulty: Easy Serves 4 Don't let the picture fool you, this dish is DELICIOUS and one of my all-time favourites for Christmas lunch. Mum says it's so easy she couldn't believe anybody would even want a recipe but the easiest recipes can be the best! You can get the mock duck breast from Asian groceries or your local mock meat emporium. The grocer I go to has this brownish looking one and also a reddish looking one, go the brown one for this recipe. I know I've been saying I'd post a guide to mock meats, and I will, it's just taking a little longer to compile than I expected...

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Easy Mac ‘n’ Cheese

Difficulty: Easy Serves 6 First things first; CHEESY JUNK RULES! Secondly, this is barely a recipe. Despite this, I decided to share because it was darned delicious and sometimes it's nice to hear about super easy things to make when you can't be bothered with a huge dinner production. You can add whatever you want to this really, the options are endless. I served mine with a side of greens but you could easy make this a tasty component to any meal. Ingredients 1 litre water 4 cups dry macaroni 1 packet Angel Food - Vegan Cheesey Sauce Mix 3 cups soy milk 1 teaspoon olive oil 1/2 red onion, finely chopped 3/4 cup chopped facon bits 1/4 cup chopped parsley Salt and pepper to taste Method Boil the water and add the macaroni, cook...

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Hawaiian Pizza Pockets

Difficulty: Medium Serves 6 When I was a school-aged carnivore, I used to love getting "pizza roundas" from the canteen. They were always a delicious lunchtime treat but I hadn't really thought about them until my recent trip to Melbourne. While at Las Vegan Nirvana in Smith Street, I was taken back to my childhood with their Hawaiian calzone (I'll post more about that soon). When I returned I was eager to replicate the meal. So I did. Ingredients 1 cup warm water 7 grams dry yeast 3 cups fine Italian flour 1/2 teaspoon salt 2 tablespoons olive oil 1/2 block mozzarella Cheezly 1/2 cup pineapple pieces 1 cup Redwood facon bits 1/3 cup tomato sauce 1 clove garlic, crushed 1 teaspoon dried mixed herbs Salt and pepper to taste Method Preheat oven to 200°C. In a large...

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Chinese Cabbage & Noodle Salad

Difficulty: Easy Serves Four Don't let the taste fool you, this salad is so unbelievably easy to make! Everything can be tossed together in advance but make sure you leave the noodles til the very last moment or they'll go soggy. Chinese Cabbage & Noodle Salad is the perfect accompaniment to any meal but especially a summer vegan barbecue. Ingredients 1/2 Chinese cabbage, shredded 3 spring onions, finely chopped 1/3 cup slivered almond and pine nut mix 1 packet fried noodles 1/3 cup white vinegar 1/4 cup caster sugar 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon olive oil Method Combine the cabbage, spring onion, and nuts together in a large bowl. Mix together the vinegar and caster sugar until sugar dissolves. Add the soy sauce, sesame oil and olive oil to the vinegar...

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Tofu Cashew Nut

Difficulty: Easy Serves 4 I love it when you get a good vegan Tofu Cashew Nut at a Thai place so I thought I'd give it a crack myself. I had some friends over for homemade Thai recently and made so much food that I had no need to make this, I still had all the ingredients so I made it the next night for my family and it was very well received! Ingredients 2 tablespoons olive oil 3 gloves garlic, crushed 1 brown onion, chopped 1 750 gram block hi-protein firm tofu 1/2 red capsicum, cut into strips 1/2 green capsicum, cut into strips 3 tablespoons kecap manis 2 tablespoons soy sauce 1 tablespoon sweet chilli sauce 3/4 cup cashew nuts Fresh basil and coriander to serve Method In a small bowl, combine the kecap...

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“Beef” Enchiladas

Difficulty: Easy-Medium Serves 4 Mexican food is super tasty and although people seem to think it's tricky to make vegan, it really isn't. These mock beef enchiladas are delicious proof of that! As I've said before, I use store-bought Mexican stuff but please do make your own if you're that way inclined. Make sure you serve with a big dollop of Tofutti Sour Supreme and guacamole (I'll post my wicked recipe for that soon) for an extra tasty treat! Ingredients 1 clove garlic, crushed 1 small onion, finely chopped 3 cups (about half a packet) beef-style chunks, cut into strips 1 bag enchilada sauce 8 tortillas 1/3 block Cheezly Method Preheat oven to 180°C. In a frypan, toss the garlic and onion in some oil before adding the beef-style chunks. After stirring for...

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Crispy “Chicken” Tacos

Difficulty: Easy-Medium Serves 6 I remember making these yonks ago and thinking they were dope as! I don't even know why I hadn't made them again until the other night but I think the next time will be much sooner. For convenience, I tend to use packet seasoning and sauces for this dish but if you want to be a bit more fancy, I'm not adverse to you making your own. By using the taco seasoning as a coating for the mock chicken, you get a really crisp and smokey flavour that is incredibly tasty. Ingredients 6 taco shells 3 cups (about half a packet) soy nuggets, chopped in half 1 packet taco seasoning 1 tomato, chopped into cubes 1/4 head of iceburg lettuce, shredded 1 packet taco sauce 1/3...

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Gluten Steaks

Difficulty: Easy-Medium Makes 8 Gluten steaks were one of my first experiences with different vegetarian cuisine. Not too far from where I live there is a large Seventh Day Adventist community and when I was about thirteen I gave a gluten burger a try. I'm not sure why I've never attempted to make them until now but recently a friend with similar fond feelings towards gluten steaks sparked my interest once again. I was completely blown away by the process and doubted it until I tried it for myself using my favourite elements of different recipes and then adding my own twist. Ingredients Gluten Steaks 1 cup gluten flour 1 teaspoon chicken-style stock powder (I use Massel) 1 teaspoon salt 1 teaspoon onion powder 1 teaspoon garlic powder 1 cup...

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Custom Fries

Difficulty: Easy Makes one large bowl My brother used to make a dish he called "Custom Fries" and I always used to try and steal them. Since I've been on a health kick, I've really craved a good chip, so I thought I'd try my hand at a healthier, baked version of those Custom Fries. These are seriously crispy, flavoursome and most importantly they satisfy that chip craving! Ingredients 8 potatoes, skin on 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon dried basil 1 tablespoon salt Olive oil spray Method Preheat oven to 180°C. Stab the potatoes with a fork and cook in the microwave on high for 10 minutes. After allowing for the potatoes to cool slightly, remove from the microwave and cut into long strips. Place on a baking tray...

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Red Lentil & Vegetable Soup

Difficulty: Easy Serves 6 The weather has been kind of nuts here lately. You think summer has hit and then the next second there's a cold chill and a thunderstorm! Since I'm not the summery type, I'm appreciating the small parts of winter that are still remaining and taking the chance to eat a heck load of soup. This is so so so so so easy and really delicious, while winter is still here you should give it a try! Ingredients 3 cups red lentils 1 tablespoon olive oil 1 large brown onion, finely chopped 2 cloves garlic, minced 3 chicken style stock cubes (I use Massel) 3 litres water 2 medium potatoes, chopped 2 carrots, chopped 1/4 cauliflower, chopped 1/2 broccoli, chopped 3 tablespoons tomato paste 1 tablespoon dried herbs Salt and pepper to taste Method Rinse...

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Quinoa Stuffed Roasted Capsicum

Difficulty: Medium Serves 4 If you're like me, you get a little over excited when you discover a new vegan-friendly treat which can sometimes lead to going a little overboard on the junk food. To help combat this, I'm going on a diet. I'm also determined to put a lot of effort into coming up with some really healthy recipes, so none of us will be bored! Don't stress though, classic Like a Vegan recipes will still be coming your way! To health-kick it off, I've whipped up this delicious Quinoa Stuffed Roasted Capsicum with Tofu and Cashew Cream. Quinoa is bitchin' because it's gluten free, full of fibre and magnesium and generally tastes delicious. If you want some vitamin C, and beta...

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Caesar Salad

Difficulty: Medium Serves 4 I used to love a good Caesar Salad but boy, they're a vegan's worst nightmare; chicken, bacon, creamy dressing stuffed with anchovies and parmesan to top it all off. Luckily, with all of the wicked-dope substitutes flying around these days, this dreamy salad is back on the menu! Ingredients Dressing 4 sweet and sour pickles 1 tablespoon capers 1/2 teaspoon minced garlic 1/2 cup vegan mayonnaise (I use Praise Light) 1/3 cup olive oil Juice of half a lemon Salt and pepper to taste Croutons 1/3 of a breadstick Olive oil spray Mixed herbs Salt Salad 1 bunch cos lettuce 1/4 red onion, finely sliced 4 sweet and sour pickles, finely sliced 1/2 packet soy nuggets 1 packet soy bacon rashers 1/4 block Cheezly (use a hard one like cheddar) Method To make the dressing, blitz the pickles, capers and garlic...

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