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Tempeh Stuffed Mushrooms

Oh how I love tempeh! I love traditional tempeh, I love chickpea tempeh, I love it with tamari and I love it when combined with a sticky sauce - it's versatile, super heatlhy and terribly tasty. This recipe combines my favourite tempeh recipe with juicy portobello mushrooms, culminating in a perfect mid-week dinner or party-pleasing plate. Serve it with the greens of your choice and use any leftover tempeh as a sandwich filling or over rice.


  • 4 portobello mushrooms
  • 1 tbs sesame oil
  • 1 tbs maple syrup
  • 1 tbs soy sauce
  • 1/4 tsp ground cumin
  • 1/2 tsp apple cider vinegar
  • 1 tbs fresh ginger, chopped
  • 2 cloves garlic, finely chopped
  • 1 tbs sesame seeds
  • 200g tempeh, cut into pieces
  • 2 tbs pine nuts
  • 1 tbs nutritional yeast
  • Salad, to serve 

Tempeh recipe

Tempeh Stuffed Mushrooms

Best tempeh

Stuffed mushrooms

Vegan recipe




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Wicked Chocolate Beet Cake

Chocolate cake is always a winner, but this recipe makes a wickedly rich, moist and earthy dessert that has a unique and beautiful flavour. Don't be scared by the addition of beetroot, as like sweet potato, it adds moisture, sweetness and a new depth of flavour. The cakes and ganache can be made in advance and put together just before serving, and can both be frozen. Go on, indulge!

Ingredients for the cake

  • 200g brown sugar
  • 35g cocoa powder
  • 250g self-raising flour
  • 300g cooked beetroot
  • 200ml soy milk
  • 50ml vegetable oil
  • 150g vegan chocolate, melted

Ingredients for the ganache

  • 75ml soy milk
  • 100g vegan chocolate, broken into pieces
  • Decorations, optional

Chocolate Beetroot Cake

Vegan Chocolate Cake

Vegan Chocolate Beetroot Cake

Vegan Chocolate Cake Recipe

Cake recipe

Chocolate cake recipe

Best cake recipe

Dairy free cake


















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Tofu Rice Paper Rolls with Peanut Sauce

Rice paper rolls are one of my go-to meals when I want something healthy, fresh and light, but at the same time filling and extra tasty. They take a little time and patience to create, but make a fantastic meal for dinner or lunch and are a hit at parties and events. You can use any fillings you have on hand and be as creative as you like, too! 

This recipe includes a peanut dipping sauce which can be made in advance, and used in tonnes of other recipes or used as a sauce for your favourite vegan protein. Yum! 


Ingredients for the tofu

  • 1 tbs olive oil
  • 1 tbs sesame seeds
  • 1/2 tbs soy sauce
  • 1 tsp maple syrup
  • 1 tsp rice wine vinegar
  • 1 tsp minced garlic 
  • Salt and pepper, to taste
  • 300g firm tofu, cut into strips

Ingredients for the rice paper rolls

  • 125g vermicelli noodles 
  • 10 rice paper rolls
  • 1 x small cucumber, sliced into strips
  • 1 x 200g pack coleslaw mix, or a combination of carrot, cabbage and kale
  • 1 avocado, sliced into strips

Ingredients for the peanut sauce

  • 1/2 tbs peanut oil
  • 2 tsp minced garlic
  • 1 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1 tbs soy sauce
  • 1-2 tbs maple syrup 
  • 1/2 tsp balsamic vinegar
  • 100g peanut butter (I like crunchy, natural peanut butter, but if you want a smooth or sweeter variety, feel free to use your peanut butter of choice!)
  • 1 tbs water
  • 50ml coconut milk

Rice paper rolls

Vegan rice paper rolls

Tofu rice paper rolls

Peanut sauce



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Miso and Brown Rice Balls

Crunchy, tangy and full of protein, my Miso and Brown Rice Balls are the perfect freezer snack that can be added to almost any veggie base. Most of the ingredients will probably already be in your pantry, and once you buy a packet of miso paste you’ll find yourself using it in everything from salad dressings to stir-fries. Don’t be afraid to throw in your own combination of spices, too!



  • ½ tbs sesame oil
  • 1 brown onion
  • 2 garlic cloves
  • 125g celery
  • 130g raw mixed nuts, chopped finely
  • 1 tbs miso paste
  • 1 tbs tamari
  • 1 tbs sesame seeds
  • 250g cooked brown rice
  • 45g wholemeal spelt flour

Miso and Brown Rice Balls

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Vegan Opera Cake

I love coming up with decadent, extravagant and indulgent desserts, especially when the results are so fabulous! My Vegan Opera Cake combines a fluffy sponge, a creamy buttercream, a rich coffee syrup and a smooth chocolate ganache. It takes time, concentration and effort, but the results are well worth it. It's looks beautiful as the feature of a high tea, morning tea or party platter, and can be made in advance and frozen until needed. It's a rich and complex cake that will hit all the right spots. 

*Try not to confuse the layers. Your opera cake should be made up of (from top to bottom): croustillant, sponge, coffee syrup, buttercream, sponge, coffee syrup and ganache.


Ingredients for the sponge

  • 250ml soy milk
  • 1 tsp apple cider vinegar
  • 120g vegan butter
  • 1 tsp vanilla extract
  • 150g caster sugar
  • 1 tsp baking powder
  • 275g self-raising flour

Ingredients for the croustillant

  • 70g cornflakes
  • 50g pecans
  • 20g pretzels 
  • 200g vegan chocolate

Ingredients for the coffee syrup

  • 75ml water
  • 75g sugar
  • 1/2 - 1 tbs instant coffee 

Ingredients for the buttercream

  • 150g vegan butter
  • 225g icing sugar
  • 20ml boiling water
  • 5g instant coffee

Ingredients for the ganache

  • 75ml soy milk
  • 150g vegan chocolate
  • 1 tsp vegan butter

Opera Cake

Vegan Opera Cake

Vegan cake

Vegan Coffee Cake

Coffee Cake

High tea recipe

Vegan cake recipe

Vegan recipe









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Herb Stuffed Pumpkin

Pumpkin is a versatile vegetable for a vegan, providing a creamy base for dairy free cheese sauce, a hearty addition to pump up a grain salad, or as the main ingredient in a party pleasing main. This recipe is a lovely one for a dinner party, and can be made as outlined below, or in mini-portions to please a crowd. You can stuff it with anything you like, top with vegan cheese or be bold by making it with sweet potato instead!


  • 1 small butternut pumpkin, halved, with seeds reserved
  • 1 red onion, diced
  • 2 cloves garlic, minced
  • Half a red capsicum, diced
  • 1 broccollini, chopped
  • 2 sprigs lemon thyme, stems removed
  • 1 sprig rosemary, stem removed
  • 1/2 bunch fresh parsley, roughly chopped
  • 1 tbs smoked paprika
  • 1/2 tsp ground cumin
  • 3 tbs falafel mix (the dry falafel mixture found in supermarkets that just needs water)
  • 1/4 cup antipasto mix (olives, sundried tomatoes, eggplant etc.)
  • 3 tbs nutritional yeast
  • Salt and pepper, to taste

Stuffed pumpkin

Stuffed pumpkin vegan

Vegetarian stuffed pumpkin

Easy pumpkin recipe







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Lentil Shepherd's Pies

Whether you're hosting a dinner or just looking for a winter warmer, nothing is more hearty than a pie (or better, many pies!). My Lentil Shepherd's Pies are healthy, made with veggies and spices, free of cheese, dairy and meat, and taste fantastic. You can prepare the veggie mix in advance and even freeze it, making it an ideal dinner if you don't have a lot of time. You can experiment with the veggies you have in the fridge, and even top with sweet potato or pea mash if you'd prefer.


  • 2 tbs olive oil
  • 1 brown onion, diced
  • 2 tsp minced garlic
  • 140g celery, diced
  • 3 sprigs of fresh lemon thyme, stems removed
  • 1 sprig of rosemary, stem removed
  • 1/2 tsp ground cumin
  • 1/2 tsp flakes chili, optional
  • 2 tsp smoked paprika
  • 2 tbs tomato paste
  • 150g zucchini, sliced
  • 100g button mushrooms, sliced
  • 1 stock cube dissolved in 150ml boiling water
  • 1 x 400g tin of lentils, drained
  • Salt and pepper, to taste
  • 800g potato, peeled and quartered
  • 2 tbs Nuttelex (or vegan butter)
  • 100ml soy milk, or to taste
  • Salt and pepper, to taste

Vegan Shepherd's Pie

Lentil Shepherd's Pie

Sheperd's Pies

Vegetarian Shepherd's Pie

Vegan Pies




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Oat and Barberry Bisciuts

Barberries are tart and juicy, and although aren't everyone's cup of tea, taste marvelous when combined with oats. My Oat and Barberry Biscuits are healthy, wholesome and make a wonderful morning tea snack, and can be adapted to include chocolate chips, spices and sugar if desired. The recipe uses banana as a plant-based, cruelty-free egg substitute, which also adds a lovely sweetness to the mix. Make them in 45 minutes and feel like a champion, and if your sweet tooth still isn't satisfied, check out my healthier Apple Pastry Puffs recipe. 



  • 150g quick oats
  • 25g dried barberries 
  • 50g desiccated coconut
  • 1 tbs almond meal
  • 2 bananas, mashed
  • 110ml rice milk
  • 50g vegan chocolate chips, optional
  • 2 tsp ground cinnamon, optional 

Vegan Oat Biscuits

Oat and Barberry Biscuits

Vegan Biscuits




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Apple Pastry Puffs

I love a good mini-pastry, for breakfast, dessert, as a snack, or for pretty much any meal quite frankly. This is a time consuming but easy recipe for a basic vegan puff pastry, with an apple filling that can be made without or without any added sugar. It's made with plenty of vegan butter and isn't so much a healthy treat, but if you avoid adding sugar to the filling it's a better option than many of the store-bought desserts. Feel free to experiment with fillings based on what you have handy! Check out my Oat and Barberry Biscuits for another low sugar treat.

Ingredients for the dough

  • 1 1/2 tsp instant yeast
  • 3 tbs warm water
  • 1/2 tbs sugar
  • 220g 00 flour
  • 100g plain flour
  • Pinch of salt
  • 50g caster sugar
  • 150ml soy milk
  • 50ml water
  • Extra flour (you'll need lots!)
  • 200g vegan butter

Ingredients for the filling

  • 2 apples, peeled and diced
  • 1 tsp vanilla essence
  • 4 tbs water
  • 2 tbs brown sugar, optional
  • 1-2 tsp cinnamon, optional 

Ingredients for the topping

  • Vanilla sugar
  • Cinnamon, optional 

Vegan pastry

Apple pastries

Apple turnovers

Vegan apple turnovers







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Easy Banana Celebration Cupcakes

Banana cupcakes are a classic choice for the vegan baker, as the banana makes a wonderful egg substitute, and adds a lovely moistness (sorry, I know you hate that word) to the end result. Recipes don't get much easier than this, and you probably have all of the ingredients you need, especially the ripe bananas that are on their way to your compost heap. They freeze well and the recipe can also be used for a fabulous banana cake, so add it to your list immediately!

Ingredients for the cupcakes

  • 1 cup soy milk
  • 1 tsp apple cider vinegar
  • 2 cups self-raising flour
  • 1 cup caster sugar
  • 1 tsp baking powder
  • 2 ripe bananas, mashed
  • 1 tsp vanilla essence

Ingredients for the buttercream

  • 1 1/2 cups vegan butter
  • 3-4 cups icing sugar
  • A few drops of caramel essence (or to taste)
  • Soy milk, as needed
  • Food colouring (optional)
  • Decorations, such as sprinkles or caramel sauce 

Vegan cupcakes

Vegan banana cupcakes

Vegan cupcake recipe



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