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Vegan Bangers and Mash

As summer comes to a close here in Australia, I'm saying a sad farewell to the long days, warm weather and beach walks I've enjoyed these last three months, but all is not lost. With cooler weather comes cozy scarves, hot chocolate (the vegan variety, of course), and hearty, winter meals. 

I decided to create my own vegan gravy for the this recipe, and was really happy with how my mushroom based version turned out. It's got a deep flavour and lovely texture, rivaling any non-vegan version you've tried. 

My Vegan Bangers and Mash makes for a fantastic winter warmer, with creamy mash, roasted veggies and spicy sausages, made by my favourite vegetarian butcher, Suzy Spoons. Their smoked chilli sausages are so meaty and smokey, and are free of gluten, onion, garlic. They make the perfect addition to this hearty meal, so pick up a packet and start cooking! 

Ingredients

Ingredients for the mash

  • 1kg white potatoes, peeled and quartered
  • 2 tbs vegan butter
  • 125ml soy milk
  • Salt, to taste

Ingredients for the gravy

  • 190g brown mushrooms
  • 1 tbs olive oil
  • 1 tbs vegan butter
  • 1 red onion, diced
  • 2 garlic cloves, thinly sliced
  • 500ml boiling water
  • 1 vegan chicken stock cube
  • 1 tbs Italian herbs
  • 1 tbs cornflour

Ingredients for the peas

  • 150g frozen peas

Ingredients for the beans and corn

  • 300g green beans
  • 400g corn on the cob
  • 1 clove garlic, thinly sliced
  • 1 tbs olive oil
  • Salt, to taste 

Ingredients for the sausages

Vegan Sausages

Vegan Bangers and Mash

Vegan Sausages

Vegan Bangers and Mash

Vegetarian Sausages

Vegan Sausages and Mash

 

 

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Vegan Mongolian Beef

There are only a few types of 'fake' meat I've really enjoyed since going vegan, and I've actually become quite fond of veggie balls, patties and burgers made with beans, spices and veggies rather than faux meat. Sometimes, however, to truly recreated the texture and essence of a dish, you need a substitute that's been custom built. Suzy Spoon's Shredded Seitan is PERFECT for replicating chicken, beef or any really meaty dish, and I was so excited to be able to design my own interpretation of Mongolian Beef using this new product. If you're craving something meaty this is exactly the recipe for you. Visit their website here for their full range of vegan products!
Ingredients

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, diced
  • 2 garlic cloves, minced 
  • 1 tsp fresh ginger
  • 1 tbs fresh red chilli 
  • 1 tbs sesame seeds
  • 100g green capsicum, diced
  • 60ml soy sauce
  • 300ml water
  • 2 tbs golden syrup
  • 1/2 tbs apple cider vinegar
  • 35g cornflour
  • 1 tbs brown sugar 
  • Pinch of salt
  • 1 x packed Suzy Spoon's shredded seitan (around 400g)
  • Brown rice, to serve

Vegan Mongolian Beef

Vegan Mongolian Beef

Vegan Mongolian Beef

Vegan Mongolian Beef

 

 

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Caramel Crumble Cookies

Crumbly, chewy and sweet, if you're looking for a delectable treat to brighten up your day or add something special to your high tea, my Caramel Crumble Cookies are just what you need. They're really easy to make and freeze well, so you can whip up a last minute batch some leftover caramel sauce, or experiment with jam, chocolate sauce or any other filling!
Ingredients

Ingredients

  • 150g vegan butter
  • 60g brown sugar
  • 75g caster sugar
  • 1 vegan egg (1 tsp vegan egg replacement powder mixed with 2 tbs warm water)
  • 1 tbs vegan caramel sauce
  • 300g plain flour
  • 50g desiccated coconut 
  • Extra caramel (approximately 1/2 cup)

Caramel Crumble Cookies

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Vegan Cookies

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Vegan Pepperoni Pizza

I've had the pleasure of enjoying many vegan pizzas, particularly as vegan food becomes more commonplace and recipes become more creative. Whilst I'm always up for a healthy spin on a pizza (I'm talking cauliflower base and veggie toppings - yum!), sometimes I just need a hearty, unapologetically indulgent meal, and I'm happy to report that my Vegan Pepperoni Pizza is just that.

My recipe includes details on how to make a crunchy homemade base, but its secret ingredient is without a doubt Suzy Spoon's Peppernoni. It's meaty, packed full of flavour, and 100% vegan (also nut free!). Pick up a packet and add it to your pizza - you won't be able to get enough of the aroma in the room as your pizza cooks!

Ingredients

Ingredients for the pizza dough

  • 230g warm water
  • 4g instant yeast
  • 1 tbs caster sugar
  • 600g baker's flour
  • 1 tsp salt 
  • 100ml olive oil
  • 1 tbs soy milk

Ingredients for the topping

  • 200g passata, or to taste
  • 200g vegan cheese, or to taste
  • 1 x pack of Suzy Spoon's Peppernoni
  • Fresh herbs and spices (optional)

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Vegan Banana and Caramel Cake

I developed this recipe specifically with a very special friend in mind, who was celebrating her birthday and deserved something fabulous. I came up with this recipe, and tested it in muffin and cake form, and both turned out exactly as I'd hoped!

There aren't many treats more satisfying than fresh muffins, particularly when served with a hot cup of tea on a cold morning. Having said that, I developed this recipe in the heat of summer and still had no problem devouring a few, so really, muffins are an all-year-round delight. With the cake version of this recipe, I had to show a little more restraint, as I didn't really want to show up to an event with a half eaten cake. No judgement if that's how you do things, though. 

Unlike a standard banana muffin that incorporates fresh banana throughout the batter, my twist on this classic uses caramelised banana as a sweet, surprise filling in the middle of each muffin. No offence regular muffins, but these are KILLER. 

They're moist, sweet, soft and make a magnificent party treat, and are of course vegan and cruelty-free. Make in advance and freeze if you're short on time, or enjoy hot from the oven. 

Ingredients

Ingredients for the caramelised banana

  • 150g vegan butter
  • 220g caster sugar
  • 300g banana, sliced

Ingredients for the muffins

  • 500ml soy milk
  • 2 tsp apple cider vinegar
  • 270ml vegetable oil
  • 600g self-raising flour
  • 1 tbs arrowroot powder
  • 450g caster sugar
  • Pinch of salt
  • 2 tsp vanilla bean paste

Ingredients for the caramel icing

  • 350g vegan butter
  • 450g icing sugar
  • 2 tbs vegan caramel sauce (I use Natures Charm Coconut Caramel Sauce)
  • 1 tsp soy milk

Ingredients for the decorations

  • Vegan caramel sauce
  • Caramel popcorn
  • Fresh figs and raspberries
  • Sprinkles 
  • Cake topper

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Vegan Cake

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Easy Tabouli Salad

It's fresh, light, healthy and full of wholesome ingredients - what's not to love?! This is my version of the famous tabbouleh recipe, which is vegan and super easy to make. Serve it as a side salad, main dish or filling for a fresh, warm pita.
Ingredients

Ingredients for the salad

  • 70g freekeh
  • 260ml water
  • 1/2 vegan stock cube
  • 1 x bunch Curly-leaf Parsley, washed and chopped
  • 1 x bunch Flat-left Parsley, washed and chopped
  • 2 Truss Tomatoes
  • A handful of mint, roughly chopped
  • 2 scallions, thinly sliced

Ingredients for the dressing

  • 1 tbs olive oil
  • The juice of 1/2 a lemon
  • The juice of 1/4 a lime
  • 2 tsp apple cider vinegar
  • 1/2 tbs pomegranate juice, or to taste
  • Salt and pepper, to taste

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Vegan salad

Easy tabouli

 

 

 

 

 

 

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Sticky Cauliflower Bites

Sticky, rich and sweet, cauliflower has never looked better. I would eat cauliflower in almost any format, but this recipe is the most decadent and indulgent version. Made with peanut butter, maple syrup, ginger and spices, it's perfect for a dinner party, potluck or festive celebration.
Ingredients

Ingredients for the cauliflower

  • 200ml vegan milk
  • 100g plain flour (gluten free if required)
  • Salt and pepper, to taste
  • 1/2 tsp baking powder (gluten free if required)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 200g breadcrumbs (gluten free if required)
  • 1 large cauliflower, cut into pieces

Ingredients for the sauce

  • 4 tbs sesame seeds
  • 6 tbs maple syrup
  • 2 tbs soy sauce (or tamari for gluten free option)
  • 4 tsp apple cider vinegar
  • 1 tsp liquid smoke
  • 4 tbs olive oil
  • 2 tsp fresh chilli, finely diced
  • 1 tbs fresh ginger, finely diced
  • 2 tsp cornflour
  • 1.5 tbs pure peanut butter

Sticky cauliflower

Vegan cauliflower

Sticky cauliflower bites

Vegan cauliflower bites

 

 

 

 

 

 

 

 

 

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Vegan Party Cookies

Bite sized chunks of sugar, crunchy and plant-based goodies, this recipe is a staple for when I need a quick, crowd-pleasing treats. I used vegan Smarties, but unfortunately the only brand I could find locally didn't hold its colour, so they aren't as vibrant as I had hoped. Nonetheless, they're fun, easy to make and really tasty, which make them the perfect party treat! 

*And if you know of a great brand of vegan Smarties or M&M's, comment on this post to let me know! 

Ingredients

Ingredients

  • 150g vegan butter
  • 60g brown sugar
  • 80g caster sugar
  • 2 vegan eggs (2 tsp vegan egg replacement powder mixed with 2 tbs water)
  • 300g plain flour
  • 1/2 tsp baking powder
  • 1 1/2 tbs peanut butter 
  • 100g vegan smarties

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Vegan party cookies

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Black Forest Cake (vegan & gluten free)

With a sweet cherry filling, a creamy coconut layer, a soft chocolate sponge and a rich ganache drip, my version of the famous Black Forest Cake is the dessert your next dinner party, festive event or birthday celebration needs. It's vegan and easy to make, and can easily be made gluten free for your Coeliac friends. All of the elements can be made in advance and the cake and ganache can be frozen, making it stress-free as well as delightfully delicious!
Ingredients

Ingredients for the cake

  • 300ml soy milk
  • 1 tsp apple cider vinegar
  • 250g self-raising flour (gluten free optional)
  • 200g caster sugar
  • 30g cocoa powder
  • 1 tsp baking powder (gluten free optional)
  • Hazelnut extract (optional)
  • 1 vegan egg (1 tsp egg replacement powder mixed with 2 tbs water)
  • 75g dark chocolate, melted

Ingredients for the filling

  • 1 x 400g tin of cherries
  • 50g caster sugar
  • 2 tbs water
  • 1 tbs cherry jam
  • 1 tbs kirsch
  • 1 x 400g tin of coconut cream, cold

Ingredients for the decorations

  • 100g dark chocolate
  • 50ml soy milk
  • Fresh cherries
  • Vegan chocolate wafers (gluten free optional)

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Vegan Black Forest Cake

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Vegan Cake

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 Easy cake                            recipe

 

 

 

 

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Vegan Pumpkin Pies

Around November I always have a hankering for Thanksgiving food, even though it's not something I've ever celebrated outside of a fun trip to New York one year. Nevertheless, I remember being disappointed that so many veggie dishes and tasty desserts had uncessesary ingredients that made them unfriendly to vegans but no more tasty than they otherwise couldn't been. This year, I tackled the famous pumpkin pie, made with a vegan condensed milk and some rich, autumn spices. I serve mine with whipped coconut cream but feel free to experiment with your own favourite toppings!
Ingredients

Ingredients for the pastry

  • 400g plain flour
  • 60g caster sugar 
  • Pinch of salt
  • 200g vegan butter 
  • 1 1/2 tbs cold water 

Ingredients for the filling

  • 540g mashed pumpkin (about 1/4 of a pumpkin)
  • 20g caster sugar 
  • 20g brown sugar 
  • 1 tbs pumpkin spice mix (or a combination of cinnamon, nutmeg, ginger and vanilla beans)
  • 1 x 320g tin of vegan condensed milk 
  • 1 vegan egg (1 tsp egg replacement powder mixed with 2 tbs warm water) 
  • 1 x 400ml tin coconut milk, chilled 

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