Recipes

Salt and pepper vegan ‘calamari’

1. Drain the can of vegan calamari, but save the seaweedy bits! 2. Dip each piece in the plant milk 3. Coat in the dry batter 4. Repeat steps 2 and 3 5. Shallow fry on high heat for one minute on each side 6. Serve with vegan tartare sauce,...

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Vegan tartare sauce

Whizz all of the ingredients (except the gherkins, capers and oil) together in a blender until smooth. VERY slowly add the oil while continuing to blend, to avoid separation. Stir through the chopped capers and gherkins. Store in a glass jar in the fridge for up to two weeks.

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Hemp crumbed calamari with homemade pickle tartar

Recipe courtesy of @edenvegan 1. Prepare the sauce by blending all ingredients and placing in the fridge to chill. 2. Take three shallow dishes, one with flour, one with oat milk and one with hemp hearts and spices mixed. 3. Drain the mushroom and piece by piece fold into the...

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Vegan ‘fish’ and slaw

Recipe courtesy of @edenvegan 1. Grate carrot and chop cabbage finely, mix in a large bowl along with thinly sliced green apple. 2. Toss together mixing in 1/4 cup of apple cider vinegar and the juice of one lemon. Mix through pumpkin seeds, freshly chopped coriander and cracked pepper and...

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Spicy mushroom calamari

Recipe courtesy of @edenvegan 1. Prepare the sauce by mixing all ingredients in a ramekin and popping in the fridge to chill prior to frying the mushroom. 2. Take two shallow dishes, one for the wet ingredients and one for the dry. 3. Heat a fry pan on the stove...

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Banana blossom banh mi

Recipe courtesy of @edenvegan 1. Heat a fry pan on the stove with a dash of olive oil. 2. Drain the canned banana blossom. 3. Fry on a medium heat, adding in the soy sauce, maple, ACV and spices. Toss for a few minutes making sure to coat each piece....

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Mushroom scallop fried rice

Recipe courtesy of @edenvegan 1. Cook one cup of rice as per usual method. Leave to cool on a dish, and place in the fridge overnight. 2. When preparing the fried rice, heat a hot pan on the stove with a dash of oil. Fry thinly diced onion in garlic...

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BBQ Stuffed Capsicums (Recipe from Angel Food Recipe Club)

Cook the couscous with the 1 tablespoon of vegan ‘chicken’ flavoured stock powder (add to water). Heat 2 tablespoons of oil in a pan over medium heat. Add onions and cook for 5 mins, until soft. Add the za’atar and garlic, and cook for another minute. Stir in the brown...

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The BEST aquafaba aioli

Whizz all of the ingredients (except the oil) together in a blender until smooth. VERY slowly add the oil while continuing to blend, to avoid separation. Store in a glass jar in the fridge for up to two weeks.

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Jennifer’s love cakes (vegan friands)

Preheat oven to 180 degrees Celsius. Whip aquafaba until firm peaks form. Add almond extract. Melt margarine. Let cool. Grease friand tin. In a separate bowl, mix flour, icing sugar, almond meal and lemon zest in bowl. Add cooled margarine. Mix. Fold in whipped aquafaba. Keeping as many air bubbles...

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Vegan vanilla cake

(Recipe and image from Loving it vegan) Preheat the oven to 350°F (180°C) Sift the flour into a mixing bowl. Add the sugar, baking soda and salt and mix together. Add the soy milk, vanilla, oil and vinegar and give it a quick whisk with a hand whisk until just...

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The best chocolate cake!

Preheat the oven to 180 and grease two round cake tins Mix all of the dry ingredients together Mix together all of the wet ingredients and add to the dry mixture, making sure it’s mixed thoroughly Pour evenly into the two cake tins and bake for 30 mins or until...

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Stuffed, roasted pumpkin

Preheat oven to 180 °C Melt vegan butter in a large pan on medium heat Add in chopped onion and celery and let it simmer for ten minutes Meanwhile, cut the pumpkin in half and scoop out the seeds. Continue to scoop out some of the pumpkin flesh (but don’t...

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Lentil and nut loaf with BBQ glaze

Preheat the oven to 180 degrees fan bake or 200 degrees regular bake and line a baking tray with baking paper. Add your chopped kumara to the baking tray, season with salt, pepper and a drizzle of olive. You can leave the oven on when these are finished for the...

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Salt and pepper vegan ‘calamari’

Vegan tartare sauce

Hemp crumbed calamari with homemade pickle tartar

Vegan ‘fish’ and slaw

Spicy mushroom calamari

Banana blossom banh mi

Mushroom scallop fried rice

BBQ Stuffed Capsicums (Recipe from Angel Food Recipe Club)

The BEST aquafaba aioli

Jennifer’s love cakes (vegan friands)

Vegan vanilla cake

The best chocolate cake!

Stuffed, roasted pumpkin

Lentil and nut loaf with BBQ glaze

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