Delicious Animal-Free (Vegan) Recipes
AUTHENTIC MEATLESS LASAGNA
1 250g box dried lasagna sheets
Lasagna sauce
1 Tbsp olive oil
1 onion, diced
3 garlic cloves, minced
200g mushrooms, sliced
1 eggplant, diced
1 jar tomato pasta sauce (approx 500ml)
1 can tomatoes, diced
1 250g vegetarian mince*
1 Tbsp tomato paste
1/4 C red wine
100g black or green olives, pitted and chopped
1 Massel ‘beef' stock cube
1 tsp basil, dried
1 tsp oregano, dried
1/2 tsp chilli powder
• prefer to use the Vegetarian Stuffing mix available from Blissful Vegetarian or some Asian stores.
Preheat over to 180 degrees Celsius.
In a large saucepan, sauté onion and garlic in oil on a medium heat until tender. Add mushrooms and eggplant. Cook for a further five minutes and then add the rest of ingredients. Reduce heat and simmer uncovered for 10-15 minutes. Season with salt and pepper if necessary. Should be a rich and flavoursome sauce.
White sauce
1/4 C olive oil
1 onion, diced
1 Tbsp flour
2 1/2 C soy milk
2 tsp soy sauce
1/4 C nutritional yeast flakes
fresh cracked pepper and salt to taste
Sauté oil and onion in a medium-sized saucepan over a medium heat for five minutes or until tender. Stir in flour and cook for one minute, while stirring constantly to avoid burning. Slowly add half the soy milk and gently stir until it begins to thicken. Reduce heat to low and gradually add rest of milk while stirring. Add remaining ingredients and gently cook for a further 5-10 minutes.
To assemble, you will need a large high-sided (10cm) baking dish (approx 20 x 30 cm) or two lower smaller dishes.
Starting with the lasagna sauce, spoon enough to cover base. Line with lasagna sheets (break sheets if necessary to fit dish) then dollop generous spoonfuls (approx 1/4 cup) of white sauce. Repeat at least four times until layered, being sure to end with a lasagna sauce.
Finish with whatever you like - handful of olives, sliced tomatoes and just a sprinkling of smoked paprika.
Cover with tin foil and bake 20 minutes before removing foil and baking a further 10 minutes. Let sit for 5-10 minutes before slicing.
Lasagna sauce
1 Tbsp olive oil
1 onion, diced
3 garlic cloves, minced
200g mushrooms, sliced
1 eggplant, diced
1 jar tomato pasta sauce (approx 500ml)
1 can tomatoes, diced
1 250g vegetarian mince*
1 Tbsp tomato paste
1/4 C red wine
100g black or green olives, pitted and chopped
1 Massel ‘beef' stock cube
1 tsp basil, dried
1 tsp oregano, dried
1/2 tsp chilli powder
• prefer to use the Vegetarian Stuffing mix available from Blissful Vegetarian or some Asian stores.
Preheat over to 180 degrees Celsius.
In a large saucepan, sauté onion and garlic in oil on a medium heat until tender. Add mushrooms and eggplant. Cook for a further five minutes and then add the rest of ingredients. Reduce heat and simmer uncovered for 10-15 minutes. Season with salt and pepper if necessary. Should be a rich and flavoursome sauce.
White sauce
1/4 C olive oil
1 onion, diced
1 Tbsp flour
2 1/2 C soy milk
2 tsp soy sauce
1/4 C nutritional yeast flakes
fresh cracked pepper and salt to taste
Sauté oil and onion in a medium-sized saucepan over a medium heat for five minutes or until tender. Stir in flour and cook for one minute, while stirring constantly to avoid burning. Slowly add half the soy milk and gently stir until it begins to thicken. Reduce heat to low and gradually add rest of milk while stirring. Add remaining ingredients and gently cook for a further 5-10 minutes.
To assemble, you will need a large high-sided (10cm) baking dish (approx 20 x 30 cm) or two lower smaller dishes.
Starting with the lasagna sauce, spoon enough to cover base. Line with lasagna sheets (break sheets if necessary to fit dish) then dollop generous spoonfuls (approx 1/4 cup) of white sauce. Repeat at least four times until layered, being sure to end with a lasagna sauce.
Finish with whatever you like - handful of olives, sliced tomatoes and just a sprinkling of smoked paprika.
Cover with tin foil and bake 20 minutes before removing foil and baking a further 10 minutes. Let sit for 5-10 minutes before slicing.
POTATO CURRY
4 potatoes, peeled and cubed
2 Tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
2 tsp ground cumin
1 1/2 tsp cayenne pepper
4 tsp curry powder
4 tsp garam masala
1 piece fresh ginger root, peeled and minced
2 tsp salt
1 can diced tomatoes
1 can garbanzo beans (chickpeas), rinsed and drained
1 can peas, drained
1 can coconut milk
Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about five minutes. Season with the spices and salt. Cook for two minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer five to ten minutes before serving.
2 Tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
2 tsp ground cumin
1 1/2 tsp cayenne pepper
4 tsp curry powder
4 tsp garam masala
1 piece fresh ginger root, peeled and minced
2 tsp salt
1 can diced tomatoes
1 can garbanzo beans (chickpeas), rinsed and drained
1 can peas, drained
1 can coconut milk
Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about five minutes. Season with the spices and salt. Cook for two minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer five to ten minutes before serving.
AMANDA B'S BROWNIE'S
3 tsp No-Egg Organ egg replacer
1 3/4 C flour
1/4 tsp baking soda
3/4 tsp salt
7 Tbsp cocoa
1 1/2 C sugar
6 Tbsp margarine
1 1/2 tsp vanilla essence
50g dark chocolate
1/4 C boiling water
1 tsp instant coffee
1/2 C frozen raspberriesPreheat over to 135 degrees Celsius.
Mix the No-Egg with water (as per instructions on box).
Sift flour, baking soda, salt and cocoa together then set aside.
Beat together sugar and margarine until creamy, then add the vanilla. Add creamy sugar mixture to the No-Egg.
Cut chocolate into small pieces and add to dry ingredients. Dissolve coffee in hot water before combining everything together and spooning into a 20cm greased dish. Decorate with raspberries on top before baking for 35 minutes on the lowest rack in the oven.
1 3/4 C flour
1/4 tsp baking soda
3/4 tsp salt
7 Tbsp cocoa
1 1/2 C sugar
6 Tbsp margarine
1 1/2 tsp vanilla essence
50g dark chocolate
1/4 C boiling water
1 tsp instant coffee
1/2 C frozen raspberriesPreheat over to 135 degrees Celsius.
Mix the No-Egg with water (as per instructions on box).
Sift flour, baking soda, salt and cocoa together then set aside.
Beat together sugar and margarine until creamy, then add the vanilla. Add creamy sugar mixture to the No-Egg.
Cut chocolate into small pieces and add to dry ingredients. Dissolve coffee in hot water before combining everything together and spooning into a 20cm greased dish. Decorate with raspberries on top before baking for 35 minutes on the lowest rack in the oven.
SCRAMBLED TOFU
Feeds 4
Ingredients:
2 blocks of soft tofu.
1 tsp turmeric
2-3 gloves garlic
1 tsp salt to crush with the garlic
pepper
1 onion diced
1 Tbs dried parsley or a handful of fresh parsley
oil to cook
spring onion to serve
fried mushrooms, avocado, tomato, toast, optional to serve
crush garlic with salt
How to cook:
fry in oil with the diced onion
throw in the turmeric and parsley, then the tofu,
Keep this mixture turning gently in the pan for up to 5 minutes
Serve onto toast with spring onions on top
Ingredients:
2 blocks of soft tofu.
1 tsp turmeric
2-3 gloves garlic
1 tsp salt to crush with the garlic
pepper
1 onion diced
1 Tbs dried parsley or a handful of fresh parsley
oil to cook
spring onion to serve
fried mushrooms, avocado, tomato, toast, optional to serve
crush garlic with salt
How to cook:
fry in oil with the diced onion
throw in the turmeric and parsley, then the tofu,
Keep this mixture turning gently in the pan for up to 5 minutes
Serve onto toast with spring onions on top
STIR FRY VEG WITH NOODLES
Ingredients:
I pack of dry rice noodles
2 TBs sugar
3 cloves garlic
Ginger
1 Chilli optional
Lime leaves optional
About ¼ cup of soy sauce
Veggies
Mock meat
How to Cook:
Soak the dry rice noodles in a bowl of hot water for around 10-15 minutes. Drain and put aside.
Chop up the veggies and put aside
Cut the mock meat into strips and put aside
Heat the wok or a large pot…. fry together oil, garlic, sugar, some of your soy sauce, ginger, chilli, Stir for around 3-5 minutes
Then add in all your chopped veggies and fry for around 3-5 minutes
Throw in the drained noodles and fry and continue to mix them around to ensure they all heat through. Pour in some water or more soy sauce if it gets too dry
Now add in the cut mock meat slices
Serve on plates or in bowls
On the side offer lemon; chilli sauce; soy sauce; white pepper.
I pack of dry rice noodles
2 TBs sugar
3 cloves garlic
Ginger
1 Chilli optional
Lime leaves optional
About ¼ cup of soy sauce
Veggies
Mock meat
How to Cook:
Soak the dry rice noodles in a bowl of hot water for around 10-15 minutes. Drain and put aside.
Chop up the veggies and put aside
Cut the mock meat into strips and put aside
Heat the wok or a large pot…. fry together oil, garlic, sugar, some of your soy sauce, ginger, chilli, Stir for around 3-5 minutes
Then add in all your chopped veggies and fry for around 3-5 minutes
Throw in the drained noodles and fry and continue to mix them around to ensure they all heat through. Pour in some water or more soy sauce if it gets too dry
Now add in the cut mock meat slices
Serve on plates or in bowls
On the side offer lemon; chilli sauce; soy sauce; white pepper.
THE BEST CHEESECAKE!
Base:
1 packet Nice biscuits, crushed
100g margarine
Filling:
300g firm tofu
2 ripe bananas, mashed
1⁄4 C maple syrup
1 tin (440g) crushed pineapple, drained
1 3/4 tsp vanilla essence
1/2 tsp salt
Topping:
1 Tbsp cornflour
2 Tbsp water
1 C berries, fresh or frozen
1⁄4 C maple syrup or 3 Tbsp sugar
To make base, melt margarine and add to crushed biscuit. Combine and press into a pie dish. Refrigerate for at least 30 minutes.
To make the filling, combine all the filling ingredients together and beat until smooth and creamy. Pour into dish and bake for 30-45 minutes at 150 degrees Celsius. Chill in fridge.
To make the topping, mix the cornflour and water to make a smooth paste. Combine remaining ingredients in a small saucepan and heat. Continue to stir until thick. Pour mix evenly over cheesecake to cover surface and allow to cool in fridge. Serve with your favourite vegan ice cream or soya cream.
1 packet Nice biscuits, crushed
100g margarine
Filling:
300g firm tofu
2 ripe bananas, mashed
1⁄4 C maple syrup
1 tin (440g) crushed pineapple, drained
1 3/4 tsp vanilla essence
1/2 tsp salt
Topping:
1 Tbsp cornflour
2 Tbsp water
1 C berries, fresh or frozen
1⁄4 C maple syrup or 3 Tbsp sugar
To make base, melt margarine and add to crushed biscuit. Combine and press into a pie dish. Refrigerate for at least 30 minutes.
To make the filling, combine all the filling ingredients together and beat until smooth and creamy. Pour into dish and bake for 30-45 minutes at 150 degrees Celsius. Chill in fridge.
To make the topping, mix the cornflour and water to make a smooth paste. Combine remaining ingredients in a small saucepan and heat. Continue to stir until thick. Pour mix evenly over cheesecake to cover surface and allow to cool in fridge. Serve with your favourite vegan ice cream or soya cream.
LEMON COCONUT AND WHITE CHOCOLATE CUPCAKES
Makes 24 cupcakes.
In a bowl place:
3 C flour
2 C sugar
3/4 C coconut
1 tsp salt
1 tsp baking soda
Zest of 2-3 lemons (finely grated rind)
Add wet ingredients:
1 C oil
2 tsp vanilla essence
1 Tbsp vinegar
1 C water
1 C lemon juice (add water to make up balance)
1/2 C vegan white choc chips* (optional)
Spoon the mixture evenly into paper cups, set into muffin trays. Bake for approximately 20 minutes at 180 degrees Celsius but watch them. When they are cooling place a white choc button on the top. This will form a little icing circle to decorate and will harden.
In a bowl place:
3 C flour
2 C sugar
3/4 C coconut
1 tsp salt
1 tsp baking soda
Zest of 2-3 lemons (finely grated rind)
Add wet ingredients:
1 C oil
2 tsp vanilla essence
1 Tbsp vinegar
1 C water
1 C lemon juice (add water to make up balance)
1/2 C vegan white choc chips* (optional)
Spoon the mixture evenly into paper cups, set into muffin trays. Bake for approximately 20 minutes at 180 degrees Celsius but watch them. When they are cooling place a white choc button on the top. This will form a little icing circle to decorate and will harden.
CHOCOLATE MINT CRUNCH
Mix together about 100g granulated sugar and add 1 teaspoonful peppermint essence to it. Stir it in well.
Place about 250g vegan chocolate in a dish over a pan of hot water (make sure the dish doesn’t touch the water).
Stir until melted.
Stir most of the minty sugar into the melted chocolate. Spread out in quite a thick layer onto foil or baking paper.
Sprinkle the remaining sugar on the top.
Allow to set and then break into pieces.
Place about 250g vegan chocolate in a dish over a pan of hot water (make sure the dish doesn’t touch the water).
Stir until melted.
Stir most of the minty sugar into the melted chocolate. Spread out in quite a thick layer onto foil or baking paper.
Sprinkle the remaining sugar on the top.
Allow to set and then break into pieces.
CHICKPEA PATTIES
1 Tbsp oil
1/4 C onion, diced
1/4 C capsicum diced
1 celery stalk, diced
1 can chickpeas, rinsed and drained
1 tsp thyme
1 tsp paprika
Pinch of cayenne pepper
1 tsp hot sauce
2 Tbsp chopped fresh parsley
2 Tbsp flour
1 Tbsp cornstarch
Salt and pepper to taste
Oil for frying
Heat oil in a frying pan over medium heat. Sauté onion, capsicum and celery for five minutes, until softened. Remove from heat.
Place chickpeas in a food processor with the onion mixture. Pulse until chickpeas roughly chopped. Place chickpeas in a bowl and add spices, hot sauce and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for at least 30 minutes.
Heat oil in a frying pan over medium to high heat. Shape chickpea mixture to form patties and fry in batches for a few minutes each side, until crispy and browned. Flip a few times if they are browning too quickly.
NB: If you have trouble forming the patties, add more cornstarch.
1/4 C onion, diced
1/4 C capsicum diced
1 celery stalk, diced
1 can chickpeas, rinsed and drained
1 tsp thyme
1 tsp paprika
Pinch of cayenne pepper
1 tsp hot sauce
2 Tbsp chopped fresh parsley
2 Tbsp flour
1 Tbsp cornstarch
Salt and pepper to taste
Oil for frying
Heat oil in a frying pan over medium heat. Sauté onion, capsicum and celery for five minutes, until softened. Remove from heat.
Place chickpeas in a food processor with the onion mixture. Pulse until chickpeas roughly chopped. Place chickpeas in a bowl and add spices, hot sauce and parsley. Mix well. Add flour and cornstarch and mix well. Place in the fridge for at least 30 minutes.
Heat oil in a frying pan over medium to high heat. Shape chickpea mixture to form patties and fry in batches for a few minutes each side, until crispy and browned. Flip a few times if they are browning too quickly.
NB: If you have trouble forming the patties, add more cornstarch.