Vegan Lamingtons
These Vegan Lamingtons are a delightful twist on the classic kiwi favourite.
Ingredients
Vegan Sponge
1 and 2/3 cup self raising flour
4 tsp baking powder
1 cup soy milk
2 tsp apple cider vinegar
1/4 cup plain oil
1 cup sugar
Raspberry Icing
2 cups icing sugar
1/4 cup plant milk
2 tbsp vegan butter
1 tbsp coconut oil
A few drops red food colouring
2 tbsp raspberry powder
Fine coconut for coating
Optional raspberry jam for serving
Method
Preheat your oven to 180 degrees Celsius.
In a mixing bowl, sift flour and baking powder, then combine. In another bowl, mix soy milk, apple cider vinegar, oil, and sugar (blitz in a blender for a smoother mix). Pour wet ingredients into the dry mixture, combine, and transfer to a lined square or rectangular baking pan (about 20cmx20cm). Bake for 30-40 minutes until a knife comes out clean; let it cool before cutting into squares.
For the raspberry icing, melt butter and coconut oil, then add remaining ingredients for a smooth liquid. Let it cool slightly to thicken. In a separate bowl, place fine coconut. Dip each sponge square into the raspberry icing using tongs, remove excess icing, then coat in coconut. Repeat until all lamingtons are coated. Let them set in the fridge for about an hour before indulging in the goodness!
Teriyaki Chickpeas
Take chickpeas to the next level with this insane Teriyaki recipe.
Ingredients
1 can chickpeas, drained and rinsed
Marinade
1/4 cup soy sauce
2 tbsp brown sugar
2 tbsp maple syrup
1/2 tsp garlic powder
1/4 tsp ginger powder
1/2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp cornflour (mixed with 2tbsp water)
Method
Combine the marinade ingredients, ensuring they blend seamlessly, then toss in the chickpeas, coating them thoroughly. Transfer the mixture to a sizzling fry pan and simmer for 10-15 minutes until the sauce thickens and becomes sticky. This versatile dish pairs wonderfully with various accompaniments—I personally love it with rice and veggies for a wholesome meal, but I've also experimented by incorporating it into pasta, resulting in an irresistibly flavourful dish.
Satay Tofu Skewers
Impress your friends and family with these tasty tofu skewers!
Ingredients
Tofu Skewers
1 block firm tofu, water pressed out and cut into thick sticks
2 tbsp soy sauce
1/2 tbsp maple syrup
1/2 tsp garlic powder
2 tbsp water
1 tsp sesame oil
1/2 tbsp sriracha
Satay Sauce
1/3 cup peanut butter
Left over tofu marinade
Juice 1/2 lime
1 tsp rice vinegar
2 tbsp sweet chilli
Water to thin
Method
Mix together tofu marinade ingredients in a container and add tofu sticks. Place lid on container and shake to coat the tofu well. You can leave this overnight for better marinating or use straight away. Bake tofu in the oven or air fryer for 20 minutes at 180 degrees Celsius.
Add the left over tofu marinade to a bowl and add the rest of the satay sauce ingredients. Thin with water (only add a little at a time until your desired texture and taste).
When the tofu is cooked, poke with skewers and enjoy with the satay sauce!
Vegan Crepes
Craving a French breakfast? Or are you bored of pancakes? Try this delicious and easy crepes recipe. These are so good with banana and chocolate spread, berries and yoghurt or just plain lemon and sugar!
Ingredients (makes 8 crepes)
2 cups flour
2 1/4 cups soy milk
2 tbsp oil (vegetable, coconut or avocado)
3 tbsp sugar
1/2 tbsp vanilla
Method
Whisk all ingredients in a bowl until there are no lumps. Heat a large frying pan and melt a small amount of butter (you can also use coconut oil).
Spoon 1/2 cup of crepe mixture into the middle of the pan. Immediately tilt the fry pan to spread the mixture as thin as possible. I like to use a crepe spreader or bent icing spatula to help spread the crepes thin but it is possible tilting the pan too. Cook for 2-3 minutes on each side and serve with your favourite toppings.
Chocolate Crunch Bars
These three-ingredient chocolate crunch bars are addictive! They are so easy to make and a tasty snack for the week.
Ingredients
250g chocolate
1/2 cup peanut butter
1 cup Rice Bubbles
Method
Melt chocolate, stir through peanut butter and then Rice Bubbles and spread evenly in a lined baking dish. Set in the fridge for two hours and slice into bars.
Sesame Noodles
These sesame noodles are super tasty, easy to make and high in protein!
Ingredients
Sauce
4 cloves garlic, crushed
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp coconut aminos
Juice of 1/2 lime
1 tbsp sesame seeds
1 tsp maple syrup
2 tbsp water
2 portions udon noodles
1 head broccoli, cut into florets
1/4 cup cashews, lightly toasted in a frying pan
1/2 cup edamame
Method
Begin by boiling salted water in a saucepan. Cook the udon noodles, broccoli florets, and edamame separately in the boiling water according to their cooking times. Once cooked, drain them.
Combine the sauce ingredients in a bowl: crushed garlic, soy sauce, sesame oil, coconut aminos, lime juice, sesame seeds, maple syrup, and water.
After draining the noodles, broccoli, and edamame, return them to the saucepan with the heat off. Add the prepared sauce and toasted cashews, stirring well to ensure an even coating.
Serve the dish in two bowls, garnishing each with an extra sprinkle of sesame seeds on top.
Enjoy your flavorful udon noodle dish with broccoli, edamame, and a deliciously seasoned sauce!
Vegan Ramen
Everybody loves a ramen bowl right? Try this plant-based version!
Serves 4
Ingredients
Tofu
1 block firm tofu, cut into cubes
1 tbsp soy sauce
Maple & Soy Shiitake Mushrooms
40g dried shiitake mushrooms, soaked in boiling water for 20 minutes
1 tbsp olive oil
2 tbsp maple syrup
2 tbsp soy sauce
1/2 tsp paprika
1/2 tsp garlic powder
Ramen Broth
6 cloves garlic, crushed
4 spring onions, chopped
1 tbsp miso paste
2 tbsp soy sauce
1 tsp maple syrup
6 cups vegetable stock
Extra
Chopped spring onions
1 cup kale, rubbed with a bit of oil & salt
1 carrot, cut into small sticks
Sesame seeds
Chilli oil (optional)
4 packs of single serve vegan ramen noodles, cook according to pack
Method
Preheat oven to 200 degrees Celcius (skip this step if you want to use an airfryer). Marinate the soaked shiitake mushrooms by mixing together oil, maple syrup, soy sauce, paprika and garlic in a bowl then mixing through the mushrooms. Set aside.
Heat some oil in a pot and add the garlic and spring onions. Fry until fragrant. Add the miso, soy sauce and maple syrup and mix through. Then add the stock and simmer for 20 minutes.
Meanwhile bake the marinated mushrooms in the oven or air fryer for 20 minutes.
For the tofu, heat a large frypan with a drizzle of olive oil and add tofu cubes. Fry until each side of the tofu is golden. Add soy sauce, mix through and fry for 1-2 minutes longer.
Cook ramen noodles according to pack. Divide noodles into 4 bowls and spoon over ramen broth. Top with tofu, mushrooms, kale, carrot, spring onions and sesame seeds. Drizzle over chilli oil if you want a kick and enjoy!
Roasted Pepper and Sundried Tomato Pasta
I love making pasta dishes where everything is hidden in the creamy sauce.
Ingredients
2 portions of pasta, cooked
Sauce
1 block silken tofu
1 red capsicum, sliced and roasted for 30 minutes
1/2 cup sundried tomatoes
1 onion, diced & fried
4 cloves garlic, crushed & fried with onion
1/2 cup soy milk
1 tsp miso paste
1/2 tsp salt
Pepper
Toppings
Vegan Parmesan
Parsley
Method
Blend all sauce ingredients until smooth then stir through the cooked pasta add your toppings and enjoy!