Creamy Potato Bake

Difficulty: Easy Serves 4-6 When I announced on Instagram recently that I was going to start prepping Christmas recipes, I could almost hear the groans coming through the phone. While it does seem a tad early to start rolling our the festive fare, you gotta realise that I do it for you guys so that you can plan your holiday meals well in advance! My mum makes our vegan Christmas lunch so this is all 4 u, fam. Potato bake is one of those classic dishes that appears at just about every Aussie gathering. Usually it's full of cream and covered in cheese but my Creamy Potato Bake is nowhere near as bad for you but tastes hella fine. Don't wait til Christmas to...

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Lemon Thyme Potatoes

Difficulty: Easy Serves 4 We all know that potatoes are dope AF so there's no real need to convince you to get on board with this recipe other than the face it also combines the freshness of lemon with the perfect wintery flavour of thyme. Chuck this winter warmer in the oven and serve it alongside your favourite veggie roast. Ingredients 10 baby potatoes, washed 1/4 cup olive oil Juice of 1/2 lemon 1 tablespoon vegan Worcestershire sauce 1 tablespoon brown sugar 1 sprig of thyme Salt and pepper Method Preheat your oven to 200°C and line a baking tray with baking paper. Cut the potatoes into quarters and set aside in a large bowl. In a small jug, combine the olive oil, lemon juice, Worcestershire sauce and brown sugar. Mix well. Pour the oil...

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Crispy Bean Stuffed Potato Skins

Difficulty: Easy Makes 12 If you tell me a potato skin is going to be crispy, you'd better damn deliver me a crispy potato skin. I don't take that responsibility lightly so believe me when I say these mofos are goddamned crispy. You really can fill them with whatever you want but this time around I added some beans to make them extra hearty. Ingredients 6 washed potatoes, go smaller on the size Olive oil spray Salt & pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon paprika 1/2 cup mixed beans 1/2 cup vegan cheese (I used Daiya) 1 spring onion Method Preheat your oven to 200°C. Stab the potatoes all over with a fork before carefully placing in the oven (directly on the racks or a pan with a roasting rack). Cook...

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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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Crispy Cajun Potatoes w/ Tangy Tomato Mayo

Difficulty: Easy Serves 2 Remember shaker fries? You'd get the fries and a little sachet of flavouring, chuck 'em in a bag and shake it like a polaroid picture, resulting in crispy, potato-y, spiced goodness. I set out to make a more sophisticated version that you could serve up with your weekly meal or make a big batch for a dinner party. Either way, these spicy spuds are sure to satisfy. The ingredients I used are all gluten free, however making sure yours are too if you want to ensure they are GF. Ingredients Potatoes 12 miniature white potatoes Spray olive oil 2 tablespoons cajun seasoning 1 teaspoon paprika 1 teaspoon salt Tangy Tomato Mayo 1/4 cup vegan mayonnaise 1/4 cup tomato sauce 1 clove garlic, crushed 1 teaspoon dried mixed herbs Method Preheat the oven to 200°C and...

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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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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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Truffle Flavoured Roasted Kipflers

Difficulty: Easy Serves 6+ What's Christmas without some roasted taters, huh? Nothin'! Sure, you can serve up some regular potatoes with your festive feast but if you want to make them just a little bit special I totally recommend this recipe. You can get artificially flavoured black truffle olive oil from most specialty stores and you'll probably be able to pick up some black salt too. Ingredients 12 kipfler potatoes 1/4 cup black truffle flavoured olive oil 3 tablespoons black salt Method Preheat the oven to 200°C along with the baking tray inside. Wash the kipflers and cut them each in half lengthways. Chuck the potatoes in a large bowl and coat with the oil. Lay out evenly on the baking tray and bake for about 30 minutes or until golden...

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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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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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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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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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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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Herb and Garlic Hash Browns

Difficulty: Easy Makes 4 Hash browns are a wicked-dope breakfast treat and when you add the magic of herbs and garlic you can't really go wrong! Unless you don't like herbs and/or garlic in which case you probably shouldn't make these. Ingredients 3 small potatoes, peeled 1/2 cup breadcrumbs 1 tablespoon mixed dried herbs 1 teaspoon garlic powder 1/2 teaspoon onion powder 1 tablespoon nutritional yeast 1 teaspoon salt Egg replacer to replace one egg Oil for frying Method Grate the potatoes before squeezing to remove excess liquid. In a bowl, mix in breadcrumbs, herbs, garlic powder, onion powder, nutritional yeast and salt. Add egg replacer and mix until combined. Evenly split the mixture into four and mould into tight discs. Heat 1cm oil in a frypan. Add discs to the pan and press down gently to flatten. Once golden...

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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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Potato Bake

Difficulty: Medium Serves 6 Remember that thing you used to get at barbecues? You know, the thing with the potato and the bacon and it was all creamy and stuff? POTATO BAKE, THAT'S IT! This classic Australian dish is now veganised, thanks to some wonderful substitutes. Perfect to take along to a dinner party or barbecue but just as tasty to have as a meal at home. Ingredients 10 potatoes, thinly sliced 1 large red onion, thinly sliced. 1 1/2 cartons (450mL) Soyatoo Cooking Cream 1/2 cup soy milk 1 tablespoon minced garlic 1/2 block Cheezly (I used mozzarella), grated 1/2 cup facon bits Salt & pepper to taste Method Preheat oven to 180°C and grease a large oven-proof dish. On a medium heat, cook Soyatoo and soy milk until heated through. Spread out half of...

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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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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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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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