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Hard vegan cheese (perfect for grating)

Hard vegan cheese (perfect for grating)

Prepare all ingredients apart from the almond milk and agar agar in a bowl Mix the almond milk and agar agar and bring to boil. Simmer for 4 mins Blend everything in a food processor until smooth (act quickly to avoid setting!) Quickly pour into an oiled dish and freeze...
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Hearty bean ragù with carrot noodles

Hearty bean ragù with carrot noodles

Heat a large pan over medium heat. Once hot, add olive oil (or a dash of water), garlic, onion and the chopped carrots. Sauté for 3 minutes, stirring frequently. Add in the beans, lentils and all remaining ragù ingredients. Bring to a low simmer over medium-low heat, stirring occasionally while...
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Stuffed kumara

Stuffed kumara

Line a baking tray with tinfoil, and preheat the oven to 200°C. Cut the kumara in half (lengthwise). In a bowl, toss the chickpeas, olive oil and spices and place on the lined baking tray. Rub a dollop of olive oil on the halved kumara and add these to the...
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Chickpea curry

Chickpea curry

(Serves 4) Put rice on to cook. Place a pan on medium heat, with a little oil or water. Add in the onion, cooking until softened. Stir in the garlic, curry powder and date syrup. Next, add the chickpeas, tomatoes, coconut cream and salt. Stir well. Simmer on low until...
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Lentil Bolognese

Lentil Bolognese

(Serves 4) Place a pan on medium heat with a little oil or water Add the onion and carrot and sauté until softened. (If using frozen carrot, add this after the mixed herbs). Next, add the garlic and salt and stir, before adding in the dried lentils. Pour in the...
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Chickpea ‘chuna’ sandwich

Chickpea ‘chuna’ sandwich

Add onion, chickpeas, mayo and mustard to a bowl and mix well. Mash the mixture with a fork or potato masher, until most chickpeas are squashed. Your ‘chuna’ filling is ready to be made into a fish-friendly sandwich!
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BBQ Jackfruit Tacos

BBQ Jackfruit Tacos

Break apart the chunks of jackfruit into shredded pieces using two forks. Heat oil in a saucepan before adding the onion, garlic, and jalapeño. Cook until onion is translucent. Add the shredded jackfruit, BBQ sauce, spices, and salt to the pan. Cook for 15-20 minutes, stirring to mix through the...
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Aquafabulous vegan pavlovas

Aquafabulous vegan pavlovas

Drain the chickpeas, retaining the water and placing in the fridge until chilled (a few hours or overnight). Preheat oven to 150 degrees Celsius and line a baking tray with baking paper (keep the tray out of the oven so it’s not warm). With an electric mixer (hand or stand),...
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Mushroom Paté

Mushroom Paté

Sauté tempeh, onion, celery and garlic in oil over medium heat until tender. Add mushrooms and sauté for a further 5 minutes. Stir in remaining ingredients and cook over low heat until the liquid is absorbed. Allow to cool for about an hour. Place in a blender and process until...
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Cashew Nut Gravy

Cashew Nut Gravy

Set aside 1 C of hot water. Put all the other ingredients into a blender and blend until smooth, about 5 minutes, then add remaining water. Pour into a pan and heat until thickened. Serve immediately.
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Vegan cheese sauce

Vegan cheese sauce

Steam the cauliflower until tender. Keep approximately 1-2 cups of the cooking water. Place the cauliflower in a blender with tahini, lemon juice, nutritional yeast, salt, olive oil, turmeric and mustard. Add just a little of the reserved cooking water as needed, in order to blend your cheese sauce into...
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Tahini Sauce

Tahini Sauce

This simple tahini sauce pairs perfectly with noodles, pasta, brown rice and steamed or roasted vegetables Add tahini, tamari, water, sugar, rice vinegar, chilli sauce, dijon mustard, salt and pepper to a blender and wiz together until smooth and creamy.
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Cashew Nut Cream

Cashew Nut Cream

This cream can be used as a pizza topping, in baked dishes like casseroles, thinned into a salad dressing, or anywhere you may have added a savoury cream sauce. Strain the cashews, then add cashews and fresh water to a blender or food processer and blend until smooth. Then, add...
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Homemade falafel

Homemade falafel

In a food processor, puree 2 cups of the garbanzo beans, the onion, carrot, parsley, wheat germ, baking soda, salt, cumin, coriander, cayenne pepper and lemon juice until creamy and well combined. Add the remaining garbanzo beans and pulse several times until mixture is combined but there are still pieces...
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