1/2 cup well mashed banana
1/2 cup grated apple
1/2 cup raw sugar
1/2 cup berries
2 tablespoons canola oil
1/3 cup soy milk
1 teaspoon vanilla essence
1 1/2 cups self raising flour (I usually do half wholemeal & half white)
Pinch of salt
Splash of hot water.
Preheat oven to 180C
In a bowl whisk banana, sugar, oil, soy milk and vanilla essence.
Mix in apple.
Mix in flour and salt, don’t over mix but ensure no lumps. You may need to add a splash of hot water if the mix seems very thick.
Mix in berries.
Pour into a lined loaf tin.
Cook for around 45 minutes. Insert skewer into the center of the loaf, it should come out clean.
This old fashioned V-dapted rissole recipe changes everytime we make them sometimes there is chickpeas instead of Lentils and sometime potato, peas, carrot etc instead of corn and sometimes its just TVP. It’s just a
1. Soak Lentils in hot water 2hrs, Soak TVP in hot water 15 minutes
2. Mix one cup of soaked TVP with 1\2 cup soaked Lentils and 1\2 cup of canned corn
3. Mix TVP/Lentil/Corn mix with self-raising flour and one tablespoon of egg-replacer per cup soaked mix
4. Need cut out mix and roll into shape
5. Heat oil on high tempeture for 2-5 minutes with pepper and ginger cook turn and finish off with a dash if rice wine vinegar and soy sauce.
6. Eat with a salad in a burger roll or serve with vegies and tomato sauce
Recipe by: * Nina Herbert, Vegan ACT Member
Makes 36 small sweet squares
2 cups pitted dates (can use pitted Medjool dates for special occasions)
1 cup desiccated coconut
Pinch of salt
For chocolate version, add:
2 tbsp raw cacao powder
For citrus version, add:
1 lemon or lime, juiced, optional
Grated rind of 1 lemon or lime, optional
Add the dates (please ensure all pips are removed) and coconut to a food processor.
Starting on a low speed, blend until the ingredients start to break down.
Add in the salt, and any extras you wish to use. Increase the speed and blend again.
Every 30 – 60 seconds increase the speed and continue to blend until the mixture becomes one big ball. This should only take a few minutes. If the dates are rather dry, add in a tablespoon of hot water.
Line a small container (mine’s 15cm squared) with cling wrap or baking paper.
Press the mixture, quite firmly, into the container.
Use the back of a spoon to smooth it flat.
Sprinkle the top with a little extra desiccated coconut.
Place in the fridge for at least 1 hour, to set.
Once set, remove from the container and cut into 36 squares.
Best eaten cold from the fridge, or freezer.
Prep time: Cook time: Serves: 18 Whoopie Pies
- 2 flax eggs (2 tablespoons (22g) flaxseed meal + 6 tablespoons (84ml) water)
- 2 ‘n ¼ cups (338g) almonds
- ½ teaspoon baking soda
- ½ cup (100g) light tasting olive oil
- 1 cup (108g) cacao powder
- ½ cup (169g) maple syrup
- 1 teaspoon vanilla extract
Peanut Butter Filling
- ¾ cup (121g) cashews, soaked 4 hours or overnight
- ½ cup (100g) full fat coconut cream, refrigerate overnight, use hardened cream at top of can
- ⅓ cup ‘n ¼ cup (153g) peanut butter, use all natural kind- no added sugar or oil
- ¼ cup ‘n 1 tablespoon (97ml) maple syrup
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- Preheat the oven to 180°C (355F°) and line 2 baking trays with grease proof paper.
- Begin by making the cookies. First make the flax egg by mixing the flaxseed meal and water together in a small bowl and placing it in the fridge to set for 10 minutes. Meanwhile in a food processor, combine the almond and baking soda and process until the almonds turn to almond meal. I processed mine for about 1 minute. Add in the light tasting olive oil, maple syrup, cacao powder, vanilla extract and flax egg, process to form a sticky dough.
- Using wet hands, roll the mixture into 36 tablespoon sized cookies. By using wet hands, the dough doesn’t stick to you and makes it far easier to roll. Place them about 3cm away from each other on the baking tray. Lightly press the tops of the cookies down to form a thick disc. They do not grow much so what you press them down to will be their approximate size. Bake in the preheated oven for 20-25 minutes. Their outsides should be firm to touch but the inside will still be soft. Leave to cool on the baking tray.
- Meanwhile make the peanut butter filling. Add everything together in a food processor and process until it forms a thick and smooth paste.
- Once the cookies are cooled, dollop a large spoonful of the filling in the centre of a cookie and then place another cookie, which is roughly the same size, on top. Lightly press together. Continue doing this until you have 18 Whoopie Pies. Serve and enjoy!.
My Red Kidney Bean and Vegetable Curry served with brown rice and coconut yogurt/cucumber raita. Garnished with fresh coriander from my garden.
1. Cook chopped brown onion, garlic paste, ground coriander seeds, cumin powder, garam masala and curry powder in pot.
2. Add two tins of tomatoes and one tin of lite coconut milk. Bring to the boil.
3. Add fresh soaked or a tin of drained kidney beans, cauliflower, broccoli, carrots, curry leaves, kafir lime leaves, salt and pepper.
4. Bring to the boil again then turn down to simmer until liquid has substantially reduced.
Looks like Go Vita Woden has found themselves a resident vegan and they’re sharing some of their awesome recipes!!
Don’t forget Go Vita Woden offers Vegan ACT members a discount on their wide array of delicious vegan goods, so don’t forget to flash your card when you pay Harry, Jen and the team a visit.
If you’d like to support the work of Vegan ACT by becoming a member – head to our online store at http://veganact.org.au/shop/
A list of supporting businesses that offer a discount can be found here http://veganact.org.au/discounts/
Amazing creation by Steffi Linton adapted from: Easy Vegan Peanut Butter Frosting Recipe & The BEST chocolate cake ever…that happens to be VEGAN. I kid you not!
These recipes made 7 large cupcakes. the icing is enough for more though, unless you like a ratio of almost half cake half icing like me hehe 😀
- 1 1/4 cups wholemeal flour
- 1 cup sugar
- 1/3 cup raw cacao powder
- 1/4 cup vegan choc chips
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup warm water
- 1 tsp vanilla extract
- 1/3 cup rice bran oil
- 1 tsp distilled white or apple cider vinegar
- Preheat the oven to 180 degrees C.
- Mix together flour, sugar, cocoa, baking soda, and salt with a fork, making sure it is really blended together.
- Add the water, vanilla, oil, and vinegar, and again, mix together so that it’s really blended together.
- Use a spatula to scrape down the sides if necessary.
- Pour into cupcake cases on an oven tray.
- Place in oven and bake for about 30 minutes, or until a knife comes out clean. Cool on a rack completely (2 hours).
- 1 cup creamy peanut butter (at room temperature is best)
- 1/2 cup nuttelex
- 2 cups powdered sugar
- 1/2 tsp pure vanilla extract
- 3 tbsp Bonsoy soy milk (or any other non-dairy milk, but soy milk or coconut milk is best in this recipe)
- handfull of crushed peanuts and cacao nibs to sprinkle on top
- First, whisk together or blend together using a mixer all of the ingredients until smooth and creamy, adding more or less soy milk to achieve the desired consistency. Careful, though, as you don’t want to add extra soy milk too soon.
- Add just a 1/2 teaspoon or so at a time, otherwise you run the risk of your frosting getting too thin and runny.
- Spread on top off cupcakes and sprinkle with crushed peanuts and cacao nibs.
Also, you might want to stick the peanut butter in the microwave for about 10-15 seconds or so, in order to make it easier to work with.
This homemade peanut butter frosting is perfect for a vegan cake or cupcakes.
By Gareth, Vegan ACT
Just tried these out tonight. They’re pretty spectacular and REALLY easy to make. We had no Chia seeds so we subbed in the ground flaxseed (linseed) and they turned out great! We’ve got a fan forced oven and I turned the temp down by 10 but other than that it was all smooth vegan sailing :).
By Darren Cutrupi, Original Post: 15 May 2016
I had a crack at making some Pumpkin Bread.
Hellllllll-ooooooo lover 😋😍😋😍!!!
If you want to have a go yourself here’s what I did.
(WARNING – Your house will smell delicious!)
Steam 500g of pumpkin, mash then add to two cups of sifted self raising flour, two teaspoons of egg replacer, half a cup of any non-dairy milk, two teaspoons of dry rosemary, salt and pepper. Sprinkle fresh rosemary sprigs and pumpkin seeds on top.
Lily Fairhall: If you replace the rosemary with nutmeg and cinnamon and add some dates (or sugar) for a little bit of sweetness it’s delicious as a dessert! (I’ve made something similar before)
Darren Cutrupi: Would make yummy sweet muffins Lily 😋 Thank you.
A delicious vegan version of this popular Mexican food. This is a very simple meal which you could whip up using spicy tomato salsa and vegan cheese from the shop. But that’s not how we make it in our house 🙂 This Quesadilla has home made tomatillo/tomato/fresh ginger and hickory smoke salsa, home-made cultured meltable cashew cheddar and home-grown potatoes and roasted pumpkin along with roasted aubergine, capsicum and zucchini.
See the NOTES section for salsa and cashew cheese recipes.
- Tomato salsa
- Roasted vegetables
- Vegan Cheese
1. Layer vegetables on half a tortilla.
2. Sprinkle with grated cheese.
3. Spoon salsa over.
4. Fold the tortilla in half.
5. Lightly pan-fry the Quesadilla on both sides with a little oil. I use rice bran oil for cooking which has a high heating temperature. Alternatively cook in a sandwich grill.
6. Cut into triangles and serve.
Recipe by Lisa of Vegan Easy
There is a fair bit of flexibility to this dish.
Things you will need:
- 3/4 cup raw cashews (soak them in hot water for at least 2 hours)
- 400g tofu (can be silken or firm- I haven’t found much difference between them)
- a small leek sliced (can also use some onion, shallots or spring onion if you’d prefer)
- 1 cup vegetables chopped (good choices include broccoli, mushrooms, corn)
- vegetables for decoration (tomato slices, thin slices of mushroom etc)
- 2 tbsp arrowroot
- 2 tbsp vegetable oil (non-palm)
- 2 tbsp nutritional yeast
- 1 tsp turmeric
- 1 tsp paprika
- 2 tbsp soy sauce or half a teaspoon of vegetable stock powder
- pastry of choice (I usually use premade puff pastry)
What you should do:
- In a blender blend the cashews and tofu until smooth. You may need to add a little water or soy milk to help it blend smoothly.
- In a pan heat the oil and lightly fry the leek for a few minutes. Add in the spices.
- Add in the vegetables and continue to fry for another 10 minutes on medium heat.
- Add the tofu/cashew mix, nutritional yeast, soy sauce (or stock powder) and arrowroot. Mix until everything is folded through and it starts to thicken up (make sure you are on low/medium heat for this bit).
- Oil you pie dish and line with pastry of choice.
- Pour the quiche mix into your pastry shell, smooth it over and decorate with tomatoes (or other vegetables)
- Bake for about 20min in a preheated fan forced oven on 200C, until the pastry is cooked.
- Enjoy hot or cold.
Recipe by Jyoti
Usually, these thin North Indian pancakes are served with tea or a snack and eaten with a dollop of Indian pickle (achaar).
They’re also a great breakfast, lunch or main meal dish. Easy, nutritious and exceptionally delicious. A wonderful healthy protein-filled meal or snack.
You can make larger quantities of batter and keep it in the fridge , using as you need, for up to a week.
2 c (184 g) chickpea flour (besan)
1 1/2 c (356 g) water
1/4 teas. asafeotida powder (optional)
2.5 cm (1 inch) piece ginger root, peeled and grated or chopped
1-3 green thai, serrano, or cayenne chilis, stems removed, chopped
1/4 cup (7g) dried fenugreek leaves (kasoori methi) or if using fresh, use more
1/3 cup (8g) fresh coriander (cilantro)
1 teas. salt
1/2 teas. ground coriander
1/2 tas. turmeric powder
1 teas. red chili powder or cayenne
oil for pan frying
1. In a deep bowl, gradually add water to the flour and mix until smooth.
2. Let stand for at least 20 minutes.
3. Saute the asafoetida (hing) in a little oil for 30 secs until golden and fragrant. This removes any bitterness. Asafoetida gives an onion-like flavour and is an aid to digestion. You will find it in most Indian shops.
4.. Add the remaining ingredients, except the oil, to the flour and water mixture and mix well.
5. Heat a griddle over medium-high heat. A cast iron fry pan or flat iron chapatti frypan is ideal.
6. Spread about 1/2 teas. oil over griddle. You can use greaseproof paper or a paper towel to do this. Cooking spray could also be used.
7. With a ladle, pour 1/4 cup (60 mls) of the batter into the centre of the pan. With the back of the ladle, spread the batter in a circular, clockwise motion from the centre toward the outside of the pan to create a thin, round pancake about 12.5 cm ( 5 inches) in diameter.
8. Cook the poora until slightly brown on one side, about 2 mins, and then flip it to cook the other side. Press down with the spatula to ensure that the middle is also cooked through.
9. Cook the remaining batter, adding oil as needed to prevent sticking.
The possibilities are endless with this recipe. Try jazzing up the batter by folding in anything from mashed or grated potatoes to grated zucchini, chopped spinach, mint etc, parsley etc.
You could also mix this in a Vitamix blender. This would give you a smoother poora. Just add the water first, then the remaining ingredients, and blend on high until smooth.
Recipe by Rowena, Vegan ACT Website
Green smoothies aren’t the only way to get your greens :). My chap and I love sharing this dish while watching the highly entertaining Chinese dating show, ‘If You Are the One‘ on SBS. We hope you enjoy it as much as we do :).
Update: I have made some variations including cucumber, avocado and chives.
2 packed cups spinach or thinly sliced cucumber.
2 cups cooked chickpeas (or 1 can)
Whole sliced avocado (delish!)
Optional: A small bunch of chopped chives
2 Tsp sweet-chilli sauce
2 Tsp nutritional yeast
2 Tsp coconut vinegar (or apple cider vinegar)
1 Tsp linseeds
1 tsp mint flakes
- Assemble ingredients in order in a bowl. No need to mix. Spinach, chickpeas, sweet-chilli sauce, sprinkle nutritional yeast, vinegar, linseeds and mintflakes.
It’s really easy.
1 tub tofutti cream cheese
1/2 cup cashew butter
1/2 cup coffee (I use 3 shots of espresso)
1/3 cup sugar
Vegan chocolate biscuits
Dissolve the sugar in the hot coffee and cool in fridge.
Blend cooled coffee mix with cream cheese, vanilla and cashew butter until very smooth.
Layer in glasses or ramikins with the biscuits. I just use the biscuits whole. No more than 3 per serve.
Set in fridge overnight. I was lazy and decorated with choc chips.
Makes 6 small ones.
See this page for more of Jyoti’s Vegan Food & Garden Adventures: https://www.facebook.com/JyotiVeganAdventures/
This is a really delicious fruitcake, very quick and easy to make. An excellent Christmas cake.
1000 g Fruit mix (sultanas, raisins, currants, mixed peel)
100-150 g raw sugar
250 g dairy free margarine
450 g plain flour ” for gluten free use (besan) chickpea flour”
pinch of salt
1 tsp baking powder
1 level tsp baking soda
450 ml soy milk
almonds and glazed cherries to decorate
1-2 tbsp apricot jam
- Preheat oven to 160 deg C
- Grease and line spring-form base with baking paper or foil.
- Place fruit mix,soy milk,margarine and sugar into a saucepan gently stir and heat.
- Pour mixture into a mixing bowl and add salt,baking soda,baking powder and flour.
- Use a spatula or wooden spoon to combine all ingredients.
- Fill spring-form with the cake mixture. Smooth the top of the cake using a wet spatula.
- Decorate with almonds and cherries.
- Bake 1 hour 50 minutes, or until cake tester comes out clean. For small cakes the baking time would be approximately 50-60 minutes or until cake tester comes out clean.
- Cool and remove the cake from the baking tin.
- Using a small saucepan heat the apricot jam with 1-2 tbsp of water and brush over cake with a pastry brush.
Comments – The cake freezes well. This recipe makes one 24cm cake in spring-form cake tin or 2 small cakes in sponge tins.
By Nori Zad, Vegan ACT Member
I stumbled on the Horseshoe Sandwich online one day – traditionally made of thick toast, a patty, chips, and a “secret” cheesey sauce. Need I say more! However, ever since I was little, the concept and idea of horseshoes has left me feeling uneasy and uncomfortable. Chips or no chips, this chippie monster didn’t want a bar of it. Couple this with watching a couple of beautiful videos by Ren Hurst (Riding on the power of others), I realised that my innate discomfort with horseshoes is indeed understandable and warranted.
As an ode to Ren Hurst, I present the Happy Horse Sandwich – a vegan take on toast, patty, chips and ‘secret’ cheesey sauce to go with.
100g plain tofu
1 cup ground cashews
1 handful coriander finely chopped (reserve some leaves for garnish)
2 tsp chilli powder
2 tsp paprika
1 tsp cumin
1 garlic clove minced
pinch of salt optional
4 large potatoes
vegetable oil (non-palm)
salt or seasoning optional
4 slices of bread of your choice
Cos lettuce leaves
Secret cheesey sauce
1/2 cup cashews
1/2 cup nutritional yeast
juice of 1 lemon
2 tbsp water
1 tsp brown sugar or sweetener of choice
jalapenos to taste (‘hot’ tip thanks to Little Oak Sanctuary!)
Preheat the oven to 170 degrees Celsius, line two baking trays.
Wash, peel and slice potatoes into shoe string size. In a bowl, add sliced potatoes, seasoning and vegetable oil, mix to coat. Arrange potatoes in a single layer on baking tray. Bake until golden around 40 minutes, turning over half way.
In a bowl, add all the patty ingredients. Break the tofu up with your hands (scramble). Mix until well combined.
Roll and shape the mixture with your hands into patties. Arrange on tray and bake until golden around 15 minutes.
In a blender, add all secret cheesey sauce ingredients. Blend until smooth in consistency, add a little extra water if needed.
Layer toast with cos lettuce, patty, and slices of pickle. Top with chips and zingy hot cheesy sauce. Garnish with chopped coriander.
Notes: Devour 🙂
If you would like to download or print the recipe click here: Happy Horse Sandwich Recipe
Recipe adapted from taste.com by Amanda Wallis
I don’t know if anyone knows this but you can actually eat the chickpeas after harvesting your aquafaba! Here you’ll see protein bites that are healthy(ish) and delicious!! A great way to get kidlets to eat more protein!!
1 tin of organic chickpeas
2 tablespoons of peanut butter
Water/ mylk/ coconut water
Vegan choc of your choice
Drain the peas and blitz in a food processor.
Add peanut butter
Add vanilla to taste. I used a vanilla cracker. Like a pepper shaker but for vanilla. I like about a teaspoon or two in this mix.
Thin the mix down with liquid of your choice. I probably used 150mls of coconut water. Just enough so it’s a light fluffy mix. But NOT runny.
Now here you can add pieces of chocolate however you want. I grate mine and mix a smidge through before spooning into lil patty cake containers.
Then I add chocolate to the top of em.
Done! No more need for chickpea salads…unless you fancy one of course, in which case, give this one a try 🙂
Recipe by Nina Vee
I made these for my MIL 60th birthday party, last Saturday. They were hugely successful and several non-vegan people asked for the recipe. So perhaps it’s worthy of sharing here… Nina x
3 cups desiccated coconut
15 medjool dates, pitted
1 heaped tbsp cocoa/cacao/carob powder
- You will need 2 mini cupcake trays. Place silicone mini cupcake cases in 36 of the holes.
- Place all ingredients in the food processor.
- Blend, at high speed, until the mixture looks like fine sticky crumbs. This will take a few minutes, be patient.
- Scoop dessert spoon portions of crust into the base of each mini cupcake case.
- Use your fingers to press the crust into the bottom and sides of the cases.
- Pop in the freezer, or fridge, to set (maybe 20 minutes).
200g of 72% cocoa chocolate (I used ‘Whittaker’s Ghana’)
270ml canned coconut cream (I only use ‘Ayam’ brand)
1 cup frozen raspberries, blitzed in a mini food processor
1 tsp vanilla (or raspberry) extract
shredded coconut, to top (optional)
- Whack the, still wrapped, block of chocolate against the bench top a few times, to help break it up.
- Unwrap the chocolate and using a large, sharp knife, cut it into small pieces.
- Place chopped chocolate into a medium sized saucepan.
- Shake the can of coconut cream well. Empty it into the saucepan. Scrape the can out well, as coconut cream has a tendency to cling to the can walls.
- Add in the blitzed raspberries.
- Simmer, over a low heat, stirring constantly, until the chocolate melts.
- Once melted, remove from heat and whisk in the vanilla (or raspberry) extract.
- Remove the now set tart cases from the fridge.
- Use a teaspoon to portion the filling into each crust. (There will be a little ganache left over. Pop in a small container, in the fridge and devour with a spoon once cold.)
- Pop the mini tarts into lidded containers.
- Sprinkle with coconut, if desired.
- Secure the lids on the containers and return to the fridge ’til needed.
Makes 36 mini tarts
Recipe from Vegetarian.about.food found by Francine
Easy, yummy icing to make that goes well with carrot, gingerbread, raspberry, lemon cake, cupcakes, muffins. I use any leftovers to sandwich together Arnotts Choc ripple and Gingernut biscuits.
1 container Tofutti cream cheese (room temperature)
1/2 cup Nuttelex (room temperature)
2 cups icing sugar
1 tsp vanilla essence
1 1/2 teas lemon juice
Combine cream cheese and Nuttelex with an electric beater.
Slowly add the icing sugar, then vanilla and lemon juice.
Beat until soft and fluffy and well combined.
Spread or pipe on cake