Sweet Potato + Brown Rice Burgers

Sweet Potato 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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Vegan BBQ: Tofu, Black Bean & Mushroom Patties

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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BBQ Jackfruit Buns

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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Mini Vegetable & Tofu Skewers


Difficulty: Easy Makes 12 I recently got a cast iron grill pan and couldn't wait to cook with it. I decided to kick things off with these simple skewers in a tangy lemon, garlic and parsley marinade. If you don't have grill pan, that's ok, you can cook them in a regular pan or chuck them on the barbie. Ingredients 12 mini wooden skewers 1 small block of firm tofu 12 button mushrooms 12 mini heirloom tomatoes 3 button squash 1 small red onion Marinade Juice of one lemon 2 cloves garlic, crushed 1 tablespoon brown sugar 2 tablespoons chopped fresh parsley Method Soak the skewers in warm water. Cut the tofu into 12 2cmx2cm cubes. Remove the stalks from the mushrooms, cut each button...

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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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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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Australia Day Like a Vegan

Contrary to what the ads tell you, you can still be Australian without tucking into a baby sheep on Australia Day (or any animal products for that matter!) I've put together a list of some of my favourite vegan recipes, perfect to take a long to any Australian backyard barbie. Red Cabbage and Tofu Salad with Sesame Dressing This is a light, refreshing salad which is dope for the warmer weather. Israeli Couscous Jewel Salad This salad doesn't just look awesome, it tastes awesome too! Impress your guests with combination of salty and sweet flavours. Really Good Potato Salad No barbecue is complete with out a good potato salad, so why should you miss out on the fun?! Take this one along and it can be...

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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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