Vegan Chicken Sammy
This recipe is inspired by my favourite vegan cafe in Mount Maunganui, George. It’s so tasty, I would happily eat this for lunch every day.
Ingredients:
1 onion
1 pack vegan chicken, broken into small shreds (I used @sunfedmeats )
1 pack firm tofu, crumbled
1/2 tsp salt
1/2 tsp garlic powder
1/2 cup vegan mayo
2 tbsp chives, chopped
Method:
Fry onion in a large fry pan. Add chicken, tofu, salt & garlic and fry for a few minutes. Transfer to a bowl and add mayo and chives then assemble with some lettuce into a delicious sandwich!
Lentil Greek Salad
This is a filling, fresh and tasty version of Greek Salad. Perfect for a quick lunch. I topped it with some vegan feta. My two favourite brands of vegan feta in NZ are Angel Food Cheese and Zenzo.
Ingredients (serves 4)
2 cans lentils, drained and rinsed
250g cherry tomatoes, halved
1/2 cucumber, chopped
1/2 red onion, diced
1/2 block vegan feta
Optional: 1/2 cup olives, chopped
Dressing:
1/4 cup olive oil
3 tbsp red wine vinegar
1/2 lemon juice
1/2 tsp Dijon mustard
1 tsp maple syrup
2 garlic cloves, crushed
Salt & pepper to taste
Pinch oregano (optional)
Method:
Mix all salad ingredients together in a bowl. In a jar, mix dressing ingredients and shake to combine. Pour over salad and mix then serve.
Vegan Thai Peanut Curry
Anything peanut flavoured is always a winner and this curry is no different! A tasty meal for the whole family with wok fried vegetables and tofu to top the delicious coconut, peanut sauce.
Ingredients:
4 portions rice, cooked
Marinated tofu:
600g tofu, chopped into bite-sized cubes
3 tbsp soy sauce
1 tsp maple syrup
1 tsp sesame oil
Vegetables:
1 carrot, sliced
1 broccoli, cut into florets
1 can baby corn, drained
Thai Peanut Curry:
4 cloves garlic, crushed
1 onion, diced
1 chilli, chopped
1 inch ginger, grated
1 tsp turmeric
1 tsp cumin
1 tsp ground coriander
1/2 tsp paprika
500ml veg stock
3 tbsp peanut butter
1 tsp coconut sugar (sub brown sugar)
1 tbsp soy sauce
Optional: 1-2 tbsp vegan fish sauce (I used Culley’s )
400ml coconut milk
Salt to taste
Method:
First marinate your tofu by placing marinade ingredients in a container, adding the tofu and shaking until tofu is coated. Set aside.
Add onion, garlic, chilli and ginger to a large fry pan and fry until soft. Add spices and fry for a minute or two. Add stock, peanut butter, sugar, soy sauce, vegan fish sauce (if using) and coconut milk and simmer for 15 minutes. Season with salt.
Meanwhile cook rice and fry veggies and tofu in a separate pan until golden. Once golden add any remaining marinade to the veg/tofu.
Serve curry, rice and veggies together topped with sesame seeds and coriander.
Banoffee Pie
This is a favourite dessert among even my non-vegan family members. They are always going in for seconds.
Ingredients
Crust
1 cup almond flour
1/2 cup oats
1 cup soaked pitted dates
1/4 cup melted coconut oil
2 tbsp any nut butter
Pinch sea salt
Filling
1 can Nature’s Charm vegan condensed milk
1 cup pitted dates
1 tsp maple syrup
1 tsp lemon juice
1 tsp vanilla extract
1 tbsp any nut butter
Pinch sea salt
Extras
3 bananas
Nature’s Charm coconut whipping cream
Chocolate shavings (optional)
Method
Blend crust ingredients together in a food processor. Press into a tart dish covering the entire thing evenly. Place in the fridge to set.
Blend filling ingredients in a blender or food processor until smooth. Pour over the crust evenly.
Chop up some bananas and cover the filling with them. Top with some coconut whipping cream, some more bananas and some shaved chocolate. Place back in fridge for a couple of hours.
Cashew Parmesan
I use this recipe all the time! It is a great topper on your fave meals or using to make things like pesto!
Ingredients
1/4 cup cashews
1 tbsp nutritional yeast
1/8 tsp salt
Method
Place all ingredients in a blender and blend until a crumb texture.
Eggplant Spaghetti Bolognaise
This is seriously the best best best spaghetti bolognese I have ever made. A super tasty meal that you can make for the whole family.
I found some tins of already fried eggplant in tomato sauce at Moore Wilson’s which you can use instead. Just replace the eggplants and 1 x can of tomatoes with 2 x tins of Tamek Fried Eggplant 380g.
Ingredients
3 eggplants, sliced into strips and fried with salt and pepper to taste until they’re soft
1 onion, chopped
4 garlic cloves, crushed
3 cans of crushed tomatoes
1/4 cup tomato paste
1 can lentils, drained and rinsed
1 tsp cumin
1 tsp paprika
1/4 cup soy sauce
1 tsp maple syrup
2 tbsp balsamic vinegar
2 tbsp nutritional yeast (optional)
Salt & pepper to taste
4 portions of spaghetti
To Serve
Cashew Parmesan
Parsley
Method
Heat olive oil in a fry pan (you can reuse the one you fried your eggplants in) and add in the onion and garlic. Fry until translucent.
Add spaghetti to a pot of boiling water and cook for 20 or so minutes until soft.
Add fried eggplants and the rinsed lentils to the frypan. Cook for a few minutes then add in the rest of the ingredients and simmer until reduced. Taste and add more salt and pepper if necessary. Serve with the cooked spaghetti and some parsley and vegan cashew Parmesan.
Enjoy!!
The Ultimate Vegan Bagel
This is my absolute favourite bagel filling combination. I just had it four days in a row for lunch, I’m so obsessed! You can also add hummus to this bagel for something extra, but it is also good as is.
Ingredients:
1 block tempeh, cut into slices
Vegan cream cheese
Tomato slices
Balsamic glaze
Basil
Salt & pepper
Bagels
Tempeh Marinade:
3 tbsp tamari
1 tsp maple syrup
1 tsp paprika
1 tsp garlic powder
A few drops of liquid smoke
Method:
Place tempeh slices in a container and add all marinade ingredients. Close the container and shake it until the marinade has spread throughout evenly. You can either place this in the fridge to marinate further or cook tempeh straight away.
Cut your bagels in half and toast. Spread cream cheese over both halves (or one half hummus, if using, and one half cream cheese). Top one half of the bagel with tomato, salt & pepper, balsamic glaze, the cooked tempeh and basil then place the two bagel halves together and enjoy.
Vegan French Toast
My favourite recipe for vegan french toast!
Ingredients
1 1/2 cups plant milk
2 tbsp maple syrup
2 tbsp brown sugar
4 tbsp flour
1 tsp vanilla
1 tsp cinnamon
Pinch nutmeg
Pinch salt
6-8 slices bread
Vegan butter or marg for frying
Method
Whisk all the French toast ingredients together in a shallow large dish until well combined.
Start heating a fry pan and add about a tbsp of margarine to the pan. While this is heating up add two slices of the bread to the wet mixture flipping after 30 seconds.
Once butter is hot add the two slices of bread to the fry pan and fry for about 1 minute of each side until golden brown. Repeat this process until the bread and mixture has run out.
Serve with your choice of topping. I had berries, yoghurt & maple syrup.