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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

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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Mixed Vegetable and Black Bean Bowl

A fresh, fast and fabulous option for lunch or dinner, my Mixed Vegetable and Black Bean Bowl is a healthy vegan's delight. It's packed with plant based protein, veggies and tangy flavours, and is a great choice for lunch or dinner, or even as a crowd pleasing option for a shared dinner. Be creative and use your own combination of vegetables, protein and spices.
Ingredients

Ingredients for the vegetable mix

  • 1 tbs extra virgin olive oil
  • 1 small brown onion, cut into thin strips
  • 1/2 tsp dried chili flakes (or to taste)
  • 1 tsp smoked paprika
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 1 red capsicum, cut into thin strips
  • 320g button mushrooms, halved
  • 60ml water

Ingredients for the black bean mix

  • 1 tbs olive oil
  • 1/2 an onion
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1 x 400g tin black beans
  • Salt and pepper, to taste

To serve

  • Salad mix (I used a mix of kale, carrot and cabbage)
  • 1 avocado
  • A squeeze of lime juice 

Buddha bowl

Veggie bowls

Vegan veggie bowl

Buddha Bowl Recipe

Veggie bowl recipe

 

 

 

 

 

 

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Crunchy Corn Fritters

Another day, another vegan breakfast! Corn fritters used to be my go-to order at breakfast cafes, but it's tricky finding a place that does them without eggs, and many even have added cheese and sour cream to this crunchy delight. As regular readers know, I've recently committed to creating a vegan breakfast menu, with versions of my favourite non-vegan snacks that taste as good as the real thing (maybe even better, but let's not brag). Serve these with a tangy relish, vegan sour cream or heap of smashed avocado!
Ingredients

Instructions

  • 1 cup soy milk
  • 1 tsp apple cider vinegar
  • 1 x 450g tin of corn, drained
  • 1 cup self-raising flour
  • 1/4 red onion, diced
  • 2 tbs finely chopped fresh chives
  • 1 tsp dijon mustard
  • 2 tsp minced garlic
  • 2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and pepper, to taste
  • Oil, for frying

Vegan corn fritters

Corn fritters

Corn fritter recipe

Vegan corn fritter recipe

 

 

 

 

 

 

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Super Soft Hot Cross Buns

I was speaking to a Ukrainian friend who asked what kind of food we enjoy in Australia during Easter. I thought about it and said, 'We don't really have any Easter specific food, except for maybe chocolate eggs.' Shameful! How could I forget about the magnificent hot cross bun! 

Store bought varieties of this soft and filling treat usually use dairy and eggs, and have loads of sugar added on top of the already sweet dried fruit. My Super Soft Hot Cross Buns are not only free of dairy and eggs, but are lower in sugar than your average bun. They take patience and a keen eye, but you'll be so satisfied when you smell your glorious warm buns in the oven (that sounds weird but I assure you I'm being genuine), and feel a fabulous sense of accomplishment. In my experience, any kind of bread or pastry making is really rewarding.

You can add extra dried fruit, mixed peel or whatever you have on hand, and more sugar if you like a sweet bun. They taste divine when warmed up, but can store in an airtight container for a couple days and freeze well. This recipe makes 12 big ones, but you can divide the mixture differently if you want them smaller - just heat them up when you're ready to eat, add a schmeeeeer of vegan butter go for gold. 

Ingredients

Ingredients for the buns

  • 300g currants
  • 250ml boiling water
  • 20g instant yeast
  • 500ml warm soy milk
  • 2 tbs caster sugar
  • 850g 00 flour
  • 2 tbs cinnamon
  • 2 tsp mixed spice
  • Pinch of salt
  • 150ml maple syrup
  • 100g vegan butter

Ingredients for the crosses

  • 3 tbs plain flour
  • 1 tsp maple syrup
  • Soy milk, as needed

Ingredients for the glaze

  • 2 tbs melted butter

Hot cross bun dough

Vegan Hot Cross Buns

Vegan hot cross buns easy

Hot cross buns easy

Hot cross bun fun

 

 

 

 

 

 

 

 

 

 

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Easy Baked Sesame Tofu

Having a handful of good tofu recipes is essential for the vegan chef. Depending on whether I'm cooking a healthy dinner for one, making a feast for a crowd or showing a committed meat eater that tofu, if done right, absolutely rocks, the way I prepare and cook tofu differs greatly. A crumbed and deep fried option works fabulously well for tacos, but this recipe is more suited to the busy vegan who likes to keep their health in check, but also needs a bit of something special to give their salad life. It's quick, easy, the marinade can be made in advance, and the recipe doesn't require any frying. Add it to salads, stir fries or even sandwiches!

Ingredients

Ingredients

  • 1 tbs sesame seeds
  • 1 tbs soy sauce (or tamari)
  • 2 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 2 tsp minced garlic 
  • 1 tbs maple syrup
  • Salt and pepper
  • 450g firm tofu, drained and patted dry

Easy Tofu Recipe

Easy Tofu Recipe

Buddha Bowl Recipe

 

 

 

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Fluffy Vegan Pancakes

It's recently become my mission to create a series of recipes for vegan and non-vegan eaters alike, that are veganised versions of classic dishes that taste just like, or even better than, the real thing. Every kitchen must have a pancake recipe, and I'm proud to say my Fluffy Vegan Pancakes recipe gives any regular recipe a run for its money. They're super quick to make, taste fabulous and can easily be doubled, tripled or even quadrupled if you're cooking for a group. Top each stack with your favourite fixings, like maple syrup, lemon sugar or even a vegan Nutella. 

Ingredients

Ingredients

  • 130g self-raising flour
  • 1 tsp baking powder
  • Pinch of salt
  • 1/2 tbs caster sugar
  • 250ml soy milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla essence 
  • Toppings of your choice, like banana, maple syrup, fresh figs etc.

Vegan pancakes

Fluffy Pancakes

Easy Pancakes

Vegan pancake recipe

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Stuffed Sweet Potatoes with Walnut Mince

Sweet potatoes are so versatile, perfect for fries, curries, salads and even brownies! This recipe is a healthy twist on stuffed potatoes, which are usually full of greasy meat, thick sour cream and cheese, and are very heavy. It's a great option if you enjoy hearty meals but don't want to fill up on breads and fried food, and is packed with protein and plenty of other good stuff. You can even make a big batch of mince and use it on sandwiches and pasta, too!
Ingredients

Ingredients for the mince

  • 2 tbs olive oil
  • 1 brown onion, diced
  • 2 tsp minced garlic
  • 1 tsp chilli flakes (more or less, to taste)
  • 1 tsp ground cumin 
  • 2 tsp dried oregano
  • 2 tsp smoked paprika
  • Salt and pepper, to taste
  • 1 x 400g tin lentils, drained
  • 2 tbs tomato paste
  • 100g walnuts, chopped into small pieces

To serve

  • 4 sweet potatoes (any kind you like!)
  • Green salad

Vegan mince

Vegetarian mince

Vegan walnut mince

 

 

 

 

 

 

 

 

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Vegan Pain au Chocolat (Chocolate Croissants)

Before I was a vegan I had a few lovely pastry recipes that I never expected to use again, and I pretty much gave up on enjoying store bough pastries as well. It wasn't until recently that I decided to attempt a vegan version of my favourite pastry, the pain au chocolat, which I'm excited to report turned out magnificently! This recipe is wonderfully easy to make but does take time and patience, and should definitely be enjoyed in moderation. Feel free to experiment with different types of chocolate, jams or fruit, too!

Pain au Chocolat

Ingredients

Ingredients

  • 1 1/2 tsp instant yeast
  • 3 tbs warm water
  • 1/2 tbs sugar
  • 300g plain flour
  • Pinch of salt
  • 50g caster sugar
  • 150ml soy milk
  • 50ml water
  • 200g butter
  • 65g vegan chocolate
  • Extra butter, melted
  • 2 tsp vanilla sugar powder 

Pain au Chocolat recipe

Vegan Pain au Chocolat

Pain au Chocolat

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Chocolate Self-saucing Pudding

One of the most common misconceptions about plant based food is that it never tastes as good as 'normal' food, and is made almost entirely of tofu and air. Anyone who has tasted well made vegan food knows this is so wrong, particularly when it comes to dessert. When you eat a non-vegan cake, are you enjoying it because you can taste the eggs and milk? Of course not! Not only are vegan desserts delicious and often even better than their non-vegan counterparts, they're cheaper and quicker to make. They're a win for your wallet, a win for the environment, a win for our animal friends and a big fat win for your greedy taste buds!
My ever so easy Chocolate Self-saucing Pudding is so rich, so fudgy and so gooey, even the most committed vegan food hater (I feel like that's a real thing) will love it. You probably already have all of the ingredients you need, and you can prepare the mixture in advance if you're serving at a dinner party.
Ingredients

Ingredients for the bottom layer

  • 160g plain flour
  • 20g dutch cocoa 
  • 1 tsp baking powder
  • 75g caster sugar
  • 135ml soy milk
  • 60g vegan butter, melted
  • A few drops of hazelnut extract, to taste

Ingredients for the top layer

  • 35g caster sugar
  • 35g brown sugar
  • 5g dutch cocoa 
  • 75ml boiling water
  • Vegan ice-cream or whipped coconut cream, to serve (optional)

Vegan Chocolate Pudding

Easy Self-saucing Pudding

Chocolate Self-saucing Pudding

Self-saucing Pudding

 

 

 

 

 

 

 

 

 

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Easy Vegan Gnocchi with Basil and Mushrooms

Gnocchi is surprisingly easy to make, given how delicious and mysterious is. I mean, it's sort of like pasta, but made from potatoes, but tastes like a delicious pillow of savoury goodness. It's confusing. My vegan version is cheap to prepare, easy to make and can be frozen until ready for use. This recipe includes a list of the veggies I like to have with gnocchi, but feel free to serve it with vegan cheese, pesto, or anything you have on hand. Yum!
Ingredients

Ingredients for the gnocchi

  • 420g potatoes
  • 200g plain flour
  • 1 tbs extra virgin olive oil
  • Salt and pepper, to taste

Ingredients for the veggies

  • 1 tbs extra virgin olive oil
  • 1 red onion
  • 2 cloves garlic
  • 300g cup mushrooms
  • Handful of antipasto mix, olives or sundried tomatoes
  • 200g cherry tomatoes
  • 120g baby spinach
  • 2 tbs dukkah
  • Fresh basil, to taste
  • Salt and pepper, to taste
  • Olive oil, to serve

Vegan gnocchi

Easy vegan gnocchi

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