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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“Fish” Cakes

Difficulty: Easy Makes 12 Even when I ate meat, seafood wasn't really my thing but when I started eating mock meats, I discovered a vegan tuna substitute that is so unbelievably versatile I can't live without it! You've seen me use it for "Tuna" Salad and "Tuna" Bake but now I'm using to make delicious "Fish" Cakes! They are a combination of traditional style and Thai style cakes and served with a fresh salad they make a delicious light meal! I buy my vegan tuna from Vegan's Choice in Newtown, Sydney but if anybody else knows where else to buy, feel free to post here! I am still working on a mock meat catalogue so you guys have a visual on what...

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“Butter Chicken”

Difficulty: Easy-Medium Serves 4 Butter and chicken are two words that are usually excluded from the vegan vernacular. I had a bag of Soy Nuggets lying around and wanted to make a curry so I thought "why can't I make butter chicken?!" Turns out I can, and between you and me, it is one of the most delicious things I have ever made. If you don't have a mock chicken available, I'm sure you could substitute with a firm tofu but I strongly recommend trying with the mock chicken if you can! Ingredients 1 bag mock chicken (I use Lamyong Soy Nuggets) 1 teaspoon dried chilli flakes 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1 1/4 teaspoons garam masala 2 cloves garlic, crushed 1 1/2 teaspoons...

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Extreme Vegetable Lasagne

Difficulty: Medium Serves 6 All I could think about yesterday was attempting to make the best lasagne of all time, so last night I decided to do it. Some people make a meaty style lasagne with TVP, others prefer to pack it full of vegetables but being the kitchen maverick that I am, I chucked it all in. Just to let you know, I actually cooked this for two people but I knew I was going to want leftovers so I made stacks! Ingredients 3 medium potatoes, thinly sliced 1/4 large pumpkin, thinly sliced 1 eggplant, thinly sliced 1 1/2 cups mushroom, thinly sliced 1 red onion, thinly sliced 1 packet instant lasagne sheets 1/3 packet Cheezly (I used blue style) Tomato Sauce 1 cup TVP 1 cup boiling water 1 "beef style" stock...

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Roasted Pumpkin Soup

Difficulty: Easy-Medium Serves 4 Despite the fact I keep mentioning I'm not the biggest fan of soups, I keep making them. I'd never made a pumpkin soup before so decided to give it a whirl. Not too bad at all, I even had to hide the leftovers from my family so I could have it for lunch the next day! Ingredients 1 kg jap pumpkin, cubed 4 tablespoons olive oil 3 teaspoons salt 2 brown onions, finely chopped 2 cloves garlic, crushed 1 teaspoon ground cumin 1/4 teaspoon turmeric 700mL boiling water 2 chicken style stock cubes 1 teaspoon cracked pepper Tofutti Soy Supreme sour cream to serve Method Preheat oven to 200°C. In a baking dish, evenly distribute the pumpkin in a single layer before drizzling with 2 tablespoons of olive oil and 2 teaspoons of...

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Spinach & Potato Soup

Difficulty: Easy Serves 4 With winter fast approaching it's time to get soups cranking again. You see, I used to hate soup. In fact, I used to hate anything that was exclusively served in a bowl. Yet the more I make it, the more I realise that it ain't so bad, just a matter of getting the right combination of flavours and textures. While this soup is light, it's also very filling, enjoy with some lightly toasted bread and settle down in front of the heater. Ingredients 1 teaspoon minced garlic 1 brown onion, chopped 6 cups boiling water 4 chicken style stock cubes 5 potatoes, peeled and chopped 1 bunch of spinach, finely chopped Soyatoo Cooking Cream to serve Method In a pot, lightly fry the onion and garlic until the...

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Tom Yum Soup

Difficulty: Easy Serves 6 Recently, my mum brought home some Lamyong Vegetarian Tom Yum Paste and I was super psyched to try it. Since seafood is popular around Easter I decided to get in on the action, vegan style of course! Lamyong Vegetarian Prawns put the YUM in this super simple, super tasty Tom Yum Soup. This recipe will serve 6 people as a meal however just scale it down if you want to use it as an entree or accompaniment. People who know me will be terribly confused over why I have made something that involves an entire bunch of coriander. I coined it the "arrogant herb" as it tends to overpower any dish it comes into contact with. However, since people...

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Crispy “Duck”, Fig & Blue Cheese Salad

Difficulty: Easy Serves 4 Out of the three items in the title, typically only one of these is vegan. With the advent of wonderful meat and dairy substitutes, a slightly more fancy salad is easy to make. We can spend all day coming up with a good title for fake duck but we all know the best one isn't really appropriate. I'm just going to censor myself and call it "duck". Ingredients 1/2 packet mock duck 4 large handfuls mixed salad leaves 4 figs, cut into quarters 1/4 cup pecans or walnuts 1/4 block Blue Style Cheezly 1/4 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon brown sugar 2 tablespoons seeded mustard Method Combine the oil, balsamic vinegar, brown sugar and mustard, mix well (you may want to adjust according to your taste). Cut...

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“Tuna” Salad Sandwich

Difficulty: Easy Serves 2 This isn't really a recipe, just a simple serving suggestion for a light lunch or dinner. In saying that, you'd be forgiven for thinking the ingredients and process are way more complex than they are. I used focaccia for mine but it really works with any type of bread you have lying around and of course you can add any other salad ingredients you see fit. Ingredients 1 packet of vegan tuna 1/2 cup vegan mayonnaise (I use Praise 98% fat free mayonnaise) 1 spring onion, finely sliced Splash of lime juice Salt and pepper to taste 2 handfuls rocket leaves 1 tomato, sliced 2 bread rolls (I used focaccia but bagels would work nicely as well) Method Using a hand mixer or food processor, blend tuna and mayonnaise. Transfer...

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Pasta with Bolognese Sauce

Difficulty: Easy Serves 4 This is a recipe I have given to new vegetarians and vegans for a long time now, simply because it's so easy to make. Not only is it delicious but with the exception of the Parmazano (which is optional), all of the ingredients can be found at your local supermarket. I know a lot of vegetarians and vegans who are afraid to use TVP, mainly because they're not sure what to do with it! There is no reason to fear TVP and I am going to show you this as much as possible, especially now that the weather is cooling down. Ingredients 1 1/2 cups Textured Vegetable Protein (TVP) 2 beef style stock cubes 1 cup boiling water 1 large packet pasta 1 teaspoon...

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Warm Oriental ‘Beef’ Salad with Soy Dressing

Difficulty: Easy Serves 4 Often you'll find that the only menu option for vegans is a boring, tasteless salad with no dressing, not cool. Now this Oriental 'Beef' Salad isn't necessarily the healthiest salad you can make but it's definitely not the unhealthiest! Served with my delicious Soy Dressing, it makes the perfect light meal and can be enjoyed cold the next day too. Ingredients 1 bag of mixed salad leaves 1 small red capsicum, cut into thin strips 1 small yellow capsicum, cut into thin strips 1 small cucumber, cut into strips 1 cup bean shoots 1/4 red onion, cut finely 1/3 cup plain flour 1 teaspoon ground ginger 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 1 packet beef style chunks 1/4 cup soy sauce 1/3 cup chopped peanuts Method Portion out leaves, capsicum, cucumber,...

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Creamy “Tuna” Bake

Difficulty: Medium Serves 6 You don't often heard the words 'creamy' and 'vegan' used in the same sentence but I find myself marrying the two quite often. Creamy stuff is dope and when it's done the vegan way it's at least a little bit healthier. Tuna Bake is a classic family dish and you probably thought that once you ditched fish it would be out of your life forever, right? WRONG. This is well and truly one of my favourite dishes and I have to give my mother props for the recipe (I have tweaked it just a little).  I can't wait to heat this bad boy up for lunch tomorrow! Ingredients 500grams penne pasta 1/2 cup Nuttlex 2/3 cup flour 2/3 soy milk 1 teaspoon onion powder 1...

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BBQ Chicken Pizza

Difficulty: Easy Serves 2 I've recently started working again, so during the week it can be difficult for me to post more complex recipes. However it's highly likely that you're working too, in which case you might be interested in saving time whilst maximising deliciousness. I'm going to be more adventurous soon and make my own pizza bases for my upcoming Italian themed dinner party and I'll definitely post the recipe but in the meantime, a store bought base will suffice. Veganism does not always mean you have to miss out on your favourite pizza toppings of  your non-vegan yesteryear and this becomes abundantly clear when you taste this sucker! Ingredients 1 large pizza base 1/4 cup barbecue sauce 1 teaspoon minced garlic 1 cup mock chicken...

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Mystery Burgers

Difficulty: Easy Makes about 10 burgers What can you do with a near bare pantry when it's dinner time? Make Mystery Burgers! Luckily I had enough in my pantry and some salad items, all I needed to do was grab some bread rolls and I was good to go. The main ingredient is nutmeat, but whatever else you add is entirely up to you. Nobody will know or care about what's in it when they taste it! Ingredients 1 can nutmeat 1 can cannellini beans 1 onion, finely chopped 1 teaspoon minced garlic 1 tablespoon dried basil 2 tablespoons vegan Worcestershire sauce 1/2 cup breadcrumbs (plus extra for coating) Salt and pepper to taste Method Add all ingredients to a large bowl and use a potato masher to ensure everything is well combined. Roll...

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Creamy Roast Pumpkin & Spinach Pasta with Cashews

Difficulty: Medium Serves 4 There are a million possibilities when it comes to pasta. However when you're vegan, these options can be severely limited. With more and more new dairy alternatives popping up, the standard tomato pasta sauces a thing of the past and rich, creamy sauces are becoming easier to create! Ingredients Olive oil 1/2 kent pumpkin, deseeded, skinned and cut into small cubes 4 spinach leaves, rinsed and finely chopped 1 375g packet of spiral pasta (I use vegeroni) 1 red onion, chopped 1 teaspoon minced garlic 1 carton Soyatoo Cooking Cream 1 tablespoon cornflour Salt and pepper to taste 1/2 cup cashews Cheezly (optional) Method Preheat oven to 200°C. Spread pumpkin cubes on a baking tray and drizzle with olive oil and bake for 20 minutes. Meanwhile, in a microwave vegetable steamer, cook the spinach...

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“Chicken” and Creamed Corn Soup

Difficulty: Easy Serves 4-6 Now I have mentioned before that I'm not a great lover of soup, but I am yet to mention my irrational fear of corn. No sir, I do not not trust corn kernels; the way they squeak when they come into contact with each other or teeth is almost too much for me to handle. Since I do in fact enjoy the taste of corn, I have been trying to overcome this fear by cooking with it. This soup is deliciously tasty and works well as the perfect accompaniment or as a meal on its own. Has this soup cured me? I do hope so, now I can focus on my issue with sliced tomato...

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Meaty Massaman Curry

Difficulty: Medium Serves 4-6 Massaman curry is dope but the difficult part is either a) finding a curry paste without shrimp/fish or b) having the energy to make your own curry paste. I recently found a Massaman curry paste at Woolworths in a tidy, yellow can that to my surprise doesn't contain shrimp or fish! Combined with beef style chunks and potato, this little can packs a big punch in the flavour department. Ingredients 1 brown onion, cut into small chunks 8 potatoes, peeled and cut into chunks 1 packet of beef chunks, cut into smaller pieces 1 can of Maesri Massaman Curry paste 2-3 cans of light coconut milk Chopped peanuts to garnish Method In a large saucepan or wok, lightly fry the onion in some olive oil. Add the curry...

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Greek Salad

Difficulty: Easy-Medium Serves 4 I don't have to tell you that the weather in Australia has been totally crazy lately. The heat this weekend has been absolutely unbearable and I thought I would take the time out from moving to make a Greek Salad. I hear you asking "hang on a second, isn't the main ingredient fetta cheese?" Well yes, it is, but Mum has been working on a vegan "fetta" lately and it's absolutely banging. Ingredients "Fetta" 350g high protein, firm tofu Brine from one large jar of capsicum stuffed, green olives 1 tablespoon dried mint 1 teaspoon white vinegar 1 teaspoon nutritional yeast 1/2 teaspoon salt Dressing 1/4 cup olive oil Juice of one lemon 1 teaspoon caster sugar 1/2 teaspoon salt A dash of white vinegar Salad 1 large cucumber, sliced then cut in half 1...

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Beef Stroganott

Difficulty: Easy-Medium Serves 6 I don't remember eating a great deal of beef as a kid, but I do remember Mum's beef stroganoff. It doesn't require a great deal of preparation and basically cooks with minimal supervision so it's super easy to throw together. The mushroom sauce in the recipe I found at a Jewish supermarket in Bondi but any kind of vegan-friendly mushroom sauce or soup should do fine. Ingredients 1 packet of beef style chunks 1 tablespoon Nuttelex 1 large onion, chopped 2 cups of mushrooms, sliced 3 cups of water 2 packets of mushroom sauce 1 cup of frozen peas 1/3 cup Tofutti Sour Supreme Plenty of salt and pepper to taste Method Defrost the beef style chunks and cut each chunk in half, set aside. Melt the Nuttelex in a wok...

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Curried Vegetable and Chicken Pie

Difficulty: Medium Serves 6 I consider myself to be quite talented at making pies and the people I feed tend to agree. I made this for a dinner party a while ago and the gang loved it so I thought I would cook it up again and share the recipe. If you don't have mock chicken, feel free to use tofu or just leave it out, the vegetables alone are just as tasty. Ingredients 3 sheets of vegan puff pastry (I use Pampas) 1/4 Kent pumpkin, cut into cubes 2 carrots, cut into cubes 2 potatoes, cut into cubes 1 turnip/swede, cut into cubes 1 teaspoon mince garlic 1 red onion, roughly chopped 1 cup of frozen corn and peas 1 small packet of mock chicken chunks, thawed 1 cup Nuttelex 1/2 cup plain...

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Hearty Vegetable Soup

Difficulty: Easy Serves Four I've said it before and I'll say it again, I'm not the biggest fan of soup. However these unseasonably cloudy Sydney days allow me to pretend that it's winter again and forget that a hot, sticky Christmas is but weeks away. Plus I seem to be pretty freaking good at making soup, so it seems like a waste of my talents not to make it! Ingredients 3 cloves garlic, chopped Handful of basil, chopped 1 brown onion 1 carrot 1 zucchini 1 swede (turnip) 3 potatoes 2 stalks of celery 1 leek 1.5 litres of water 4 beef style stock cubes 1 teaspoon plain flour 2 tablespoons tomato paste 1 tablespoon nutritional yeast Salt and pepper to taste Method Cut all of the vegetables into even chunks. You can peel them if you want to however...

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Meaty Lasagne

Difficulty: Medium Serves Four I've never really been a lasagne person, but occasionally I'll taste one that blows my mind. This is one of those times and I'm quite proud that it's my own recipe that has impressed me! This recipe makes a double layered lasagne but if you're one of those all out, zany "I like a tower of lasagne" types, just double the recipe and she'll be apples. Ingredients 2 1/2 cups TVP 3 beef style stock cubes, I use Massel 1 tablespoon minced garlic 1 small red onion, finely chopped 2/3 to 1 large jar of tomato pasta sauce 1/3 cup Nuttelex 1/4 cup plain flour 1/2 cup soy milk 3 large sheets of instant lasagne Salt and pepper to taste Handful of pine nuts Method Preheat oven to 180°C Prepare the TVP as per packaging and...

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Beef & Tofu Hotpot

Difficulty: Medium Serves Four In the spirit of Season Treasons, in addition to these unseasonably chilly evenings, I'm rolling out an old favourite! This is honestly one of the most deliciously tasty meals you can make. If you don't have beef, just use tofu, the texture will be different but your taste buds will still be screaming for more! Ingredients 3 tablespoons plain flour 1 tablespoon dried mixed herbs 1/4 teaspoon dried basil 1/2 packet of beef style chunks, cut into smaller pieces 1/2 block of firm organic tofu, cut into cubes 2 beef style stock cubes (I use Massel) 1 tablespoon tomato paste 2 tablespoon soy sauce 2 worcestershire sauce 5 cups water 2 bay leaves 1 large brown onion, cut into chunks 1 parsnip, cut into chunks 2 carrots, cut into chunks 1 swede (or turnip),...

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Pumpkin Soup with Ginger

Difficulty: Medium Serves Four (or two if you want larger servings) 'Season Treason' is a term that my brother and I assigned to activities that are typically performed in one season but are carried out in another. Eating soup as we approach summer in Australia is a prime example of this but I've always been a culinary maverick so go figure. Ingredients 1 brown onion, chopped 1 teaspoon minced garlic 1 tablespoon minced ginger 1 teaspoon ground nutmeg 750mL to 1L boiling water (depending on desired consistency) 4 chicken style stock cubes (I use Massel) 1/2 Kent pumpkin, cut into small cubes 1 large potato, cut into small cubes 1/4 cup soy cooking milk (I use Carnation) Salt, pepper, Tofutti Better Than Cream Cheese and chives to serve Method In a stockpot, fry the onion,...

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Beefy Burgers

Difficulty: Easy-Medium Makes 9 burger patties Everybody loves a boiger! The issue is that most of the vegan-friendly patties are full of vegetables, lentils and beans which leaves us with our meaty craving unsatisfied. Veggie patties definitely have their place, heck I love em, but sometimes you just want that classic beefy taste that a veggie burger cannot provide. Ingredients 2 teaspoons of egg replacer 4 tablespoons of water 2 cups of textured vegetable protein (TVP) 2 beef style stock cubes 2 cups of boiling water 1 medium onion, finely chopped 1 tablespoon of mixed dried herbs Salt and pepper to taste 1/3 cup tomato sauce 1 1/3 cup bread crumbs Method Combine egg replacer and water in a small bowl and mix well. Set aside. In a large bowl, crumble the stock cubes over the...

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Creamy Potato & Garlic Soup

Difficulty: Easy Serves Two In all honesty, I'm not the biggest soup fan. However as far as soups go, this one is pretty dope. It's easy to make, creamy, tasty and extremely filling. The colder months in Australia are rapidly disappearing so get in quick to enjoy this one! Ingredients 1 brown onion, finely chopped 2 tablespoons of minced garlic 8 medium potatoes, peeled and chopped into small chunks 750 ml water 3 chicken style stock cubes 1/3 cup soy milk salt and pepper Method In a large saucepan, fry the onion and garlic in a little olive oil. Once browned, add the potato, stock cubes and water. Stir and cover. Once the potatoes have softened, remove from the heat and blend well with a stick mixer. Add the salt, pepper and soy milk and blend...

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Meaty Mushroom Pie

Difficulty: Medium Serves Four I guess you could call this my "signature dish". I started making meat pies about a year and a half ago, making gradual improvements as I went along. The best thing about this pie is that you can make so many variations, don't like mushrooms? Leave them out or add some lentils or beans instead! If you can't get beef style chunks, substitute with TVP and add some beef style stock for a more meaty flavour. Ingredients 1/2 bag of beef style chunks (you can find these in a lot of Asian supermarkets), defrosted 2 sheets of thawed puff pastry (depending on the dish you're using you made need extra) 1 small brown onion, finely chopped 2 cups of button mushrooms, chopped A...

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Tempeh and Basil Mushrooms

Difficulty: Easy-Medium Serves Two Often cooking delicious means cooking unhealthy. Lately I've been experimenting with some healthier dishes so that every time I cook it doesn't also mean a calorie fest. I don't mean celery and carrot sticks kind of healthy, just wholesome and tasty dishes that are better for me. Tempeh is high in fibre and protein, mushrooms are also high in protein as well as potassium so why not combine the two and make a super meal? Ingredients 1/3 cup kecap bango 1 teaspoon minced garlic 1 teaspoon minced ginger 4 large mushrooms 1 small red onion, finely chopped 1 small red capsicum, chopped A handful of fresh basil, chopped 1 packet of tempeh, cut into cubes 4 teaspoons Sour Supreme Method Combine kecap bango, garlic and ginger in a bowl and...

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Chickpea Nachos

Difficulty: Easy-Medium Serves two Nachos are delicious but as we vegan amigos know, typically the things that make them so tasty are not so vegan. However with some fantastic substitutes readily available, nowadays it's super easy to make cheesy, creamy and meaty nachos while livin' la vida vegan. Ingredients 1 bag of corn chips 1 cup textured vegetable protein (TVP) 1 beef-style stock cube 3/4 cup boiling water 1 brown onion, finely chopped 2 teaspoons of minced garlic or 2 cloves of crushed garlic 1 small red capsicum, finely chopped 1 can chickpeas 1 jar taco sauce 1/4 stick of Cheezly (I use the edam style), thickly grated. 1 avocado 1/2 cup Tofutti Sour Supreme Lemon juice Paprika Method Preheat oven to 200°C Combine TVP, stock cube and boiling water in a bowl and set aside for 10 minutes. Spread out...

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Creamy Spinach and Facon Pasta

Difficulty: Easy Serves two Mention fake bacon (or 'facon' as it is affectionately known) to my friend Morgan and she will no doubt tell you a story about the time I may or may not have chased her around my kitchen, slapping her with a raw rasher. That was over ten years ago and now I choose to use facon as an ingredient, not a weapon. Ingredients 1/2 packet of bowtie pasta (or whatever kind you prefer) 4 rashers of facon, I use Redwood brand 1 small red onion, finely chopped 1 teaspoon of minced garlic (or 1 clove) 1/2 bunch of spinach, finely chopped 1/4 cup cooking soy milk (or normal soy milk if this isn't available) 227g container of Tofutti Better Than Cream Cheese Handful of pine nuts Dried chives,...

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