Tofu Nuggets

Tofu Nuggets

Whether it’s sweet or savoury, tofu is a very versatile ingredient when you think outside the box and have fun with your recipes. These nuggets are so simple and will make a great snack or main course on your dinner table!

Makes roughly 18 nuggets.

Ingredients

400g pack of tofu (including water)
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp garlic powder
1/4 cup plain flour
1/4 cup soya milk
1 tbsp sweet chilli sauce
3 cups vegan cornflakes

Tofu Nuggets

Method

1. Preheat oven to 180°C.

2. Drain and dry the tofu then cut into 3rds length ways and then into 1.5cm slices width ways.

3. Combine the salt, pepper, garlic powder, paprika and flour on a small plate. On another small plate combine the soya milk with sweet chilli sauce.

4. Break down the cornflakes into crumbs by placing in a food processor or in a zip-lock bag and hitting with a rolling pin. Then transfer the cornflake crumbs to a big plate.

5. Coat the tofu pieces first with the flour mix, then the milk and finally in the cornflakes,

6. Place the tofu nuggets on the baking tray and bake for 20 minutes, turning over half after ten minutes.

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Homemade Pesto

Homemade Pesto

We love pesto in our household as it’s a quick way to add huge herby flavour and beautiful colour to our meals.

It takes no time at all to make this delicious pesto recipe and you can save it for later by storing the jar in the fridge, or simply use it immediately when it’s most fresh.

We can guaranteed you will think twice before buying supermarket pesto again!

Ingredients

2 cups fresh basil leaves
1/2 cup pine kernels
2 garlic cloves
1/2 cup nutritional yeast
Large pinch of salt
2 tbsp olive oil
1 tbsp lemon juice

Homemade Pesto

Method

1. Combine all ingredients in a food processor.
2. The pesto will last around 5 days in the fridge or you can freeze it to use at a much later date.

Equipment
– Magimix 4200XL (buy here)

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Easy Fajitas

Easy Fajitas

These easy fajitas are simple, colourful and are bursting with spicy flavours! Our recipe gives the vegetables a lovely kick, which balances really well with the sourness from the cashew cream. Some people say the key to an excellent fajita is the tortilla, so try to find good quality tortillas from your local store.

We serve our fajitas with mashed avocado, sour cream and a few cilantro (coriander) leaves.

Makes 6 fajitas.

Ingredients

1 yellow pepper sliced
1 red pepper sliced
1 red onion sliced
300g mushrooms sliced
1 clove garlic diced

Fajita mix:
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/4 tsp chilli powder
1/4 tsp cayenne pepper
1/4 tsp cinnamon
2 tbsp vegetable oil

For Serving:
1 ripe avocado mashed
1 lime
6 medium tortillas
Small handful of cilantro (coriander)
Cashew sour cream

Easy Fajitas

Method

1. Preheat oven to 220°C.

2. Place the sliced peppers, mushroom and onion on a baking tray and sprinkle with garlic, all the fajita spices and drizzle with the olive oil. Mix everything together with your hands.

3. Place baking tray in the oven for 12-15 minutes until the veg is soft.

4. Meanwhile, mash the avocado and prepare the cashew sour cream.

5. Remove the veg from the oven and start building your fajitas. First spread the mashed avocado on the tortilla, then a serving of veg, followed by a squeeze of lime juice, a drizzle of sour cream and lastly a sprinkle of cilantro (coriander).

Cashew sour cream

Ingredients:
1/2 cup cashews soaked
1/4 cup water
2 tsp vinegar
2 tbsp lemon juice

Method:
1. Soak cashews in hot water for 10 minutes, then drain.
2. Combine all ingredients in a blender until smooth.

Jammy Heart Biscuits

Jammy Heart Biscuits

Love is in the air! We wanted to make something using ingredients most of you will already have in your kitchen. These Jammy Biscuit Hearts will be a great surprise for any valentine. Enjoy!

Makes 6 biscuits.

Ingredients

1/2 cup vegan margarine
1/2 cup vegan icing sugar (plus more for decorating)
1 tsp vanilla extract
1 1/2 cup plain flour
12 tbsps raspberry jam

Note: organic icing sugar is usually vegan but make sure you check the label.

Jammy Heart Biscuits

Method

1. Preheat oven to 180°C.

2. Combine margarine and sugar until light and fluffy, then stir in the vanilla.

3. Slowly add the flour and mix together.

4. Shape the dough into a ball, wrap with cling film and place in the fridge for 30 minutes.

5. Remove dough from the fridge, discard the cling film and place on well floured surface, then roll using a well-floured rolling pin until the dough is just under half a centimetre thick.

6. Using a large heart cutter, cut out as many hearts as possible and gently place each one on a baking tray lined with greaseproof paper.

7. Using a smaller heart cutter, cut out hearts from the middle of half the large hearts to create the top layer of the biscuits. Reuse the smaller heart dough, adding it to the leftover dough and rolling it out again to create more large hearts. Flour the surface each time you roll out the dough.

8. Continue steps 4 and 5 until you have used all the dough. We usually have enough to create 6 base layers and 6 top layers.

9. Bake all the large hearts for 10-12 minutes, until the biscuits are just about to brown.

10. Remove from the oven and leave to cool completely.

11. Dust the top hearts with icing sugar and spoon 1-2 teaspoons of raspberry jam onto each base heart.

12. Assemble the jammy biscuit heart by placing one top heart on top of a base heart and repeating for each biscuit.

Enjoy!

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Mushroom ‘Meatballs’

Mushroom Meatballs

We’ve spent a while working on this lovely recipe to make sure it’s just right! It’s really easy and the balls are packed with tons of fresh flavour, so we’re really chuffed with how they’ve turned out.

One of the best things about these ‘meatballs’ is they don’t require breadcrumbs to bind them together. We discovered that coconut oil does the trick, which means they’re even gluten-free!

Serves 2-3.

Ingredients

2 white onions diced
300g mushrooms diced
1 clove garlic diced
1/2 cup walnuts
1/2 cup nutritional yeast
2 cup parsley
Pinch of salt & pepper
2 tsps oregano
1tsp coconut oil (solid)
75g spaghetti per person

For the tomato sauce:
Garlic diced
Basil chopped
400g passata sauce
Pinch of salt & pepper

Mushroom Meatballs

Method

1. Pre-heat oven to 220°C.

2. Heat a little oil in a frying pan. Once hot, fry the onion for 5 minutes or until soft.

3. Add in the mushroom and continue to fry for a further 15 minutes or until all the water has evaporated and the mushroom is starting to brown. You may need to turn up the heat a little.

4. Add the garlic and fry for a further minute.

5. Leave the mushroom mixture to cool for a few minutes, then transfer to a food processor with the remaining ingredients.

6. Process the meatball mixture for 10-15 seconds. Avoid processing for too long because the mixture will become a puree and balls won’t hold their shape.

7. Shape into golf ball-sized balls and place on a baking tray.

8. Bake for 18-20 minutes.

9. Meanwhile, prepare the tomato sauce by frying the garlic for a minute. Then add the basil for a further two minutes, before adding the passata, seasoning and simmering for an additional 8 minutes.

10. Prepare the spaghetti as per packet instructions.

11. Serve the meatballs with the spaghetti and tomato sauce.

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Blueberry Pancakes

Blueberry Pancakes

My uncle is a blueberry farmer so I spent many summers as a child on his farm eating as many blueberries as I could get my hands on! I recall these childhood memories every time I eat this delicious fruit so I couldn’t wait to pair them with one of my all-time-favourite dishes…pancakes!

Pancakes are the ultimate ‘feel-good’ dish. These pancakes are light and fluffy, yet filling and hearty. We serve ours with maple syrup and extra blueberries on top!

Blueberry Pancakes

Makes 8 pancakes.

Ingredients

1 cup almond milk
1 tbsp lemon juice
1 cup self raising whole wheat flour
1 tsp baking powder
1/4 tsp bicarb of soda
Pinch of salt
1 tsp cinnamon
1 tsp brown sugar
1/2 banana mashed
100g blueberries
1 tbsp coconut oil

Serve with maple syrup

Method

1. Pour the milk and lemon juice into a small bowl, stir, and leave for 10 minutes until the consistency transforms into buttermilk.

2. In a mixing bowl combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, and sugar and make a well in the centre.

3. Mash the banana well and then add to the centre of the mixing bowl.

4. Gently fold in the blueberries.

5 Heat a little coconut oil in a frying pan on a medium to high heat. Once hot, add 2 tbsp of pancake mixture for each pancake.

6. Fry for 1-2 minutes on each side.

7. Serve with maple syrup or your favourite topping!

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Spicy Fritters

Spicy Fritters

These fritters are the perfect boost during the cold winter months! They’re packed with Vitamin C and only take four simple steps, so they’re super simple and really easy to make at home.

Thai food is one of our favourite cuisines, so we took some traditional ingredients from the region to make this recipe, such as red chilli, spring onions, garlic and coriander, which give the fritters a huge burst of fresh flavour. We like to serve our fritters with a drizzle of lime juice and sweet chilli sauce.

Spicy Fritters

Makes 7 – 8 fritters.

Ingredients

1/2 head of broccoli
1 cup frozen sweetcorn
1/2 red pepper deseeded
3 spring onions
1 red chilli deseeded
1 garlic clove
Handful of coriander
1/4 cup flour
1 tsp paprika
Pinch of salt & pepper

Fresh lime juice and sweet chilli sauce for serving

Method

1. Prepare the veg by cutting the stems off the broccoli so you are left with just the florets. Then roughly chop the spring onion, peppers and red chilli.

2. Combine all the ingredients in a food processor for 30 seconds until the mixture reaches a rough consistency.

3. Take a handful of the mixture and shape it into a fritter slightly smaller than the size of your palm.

4. Drizzle a little oil in a frying pan on a medium heat.

5. Once the saucepan is hot, fry the fritters for 5-7 minutes on each side or until golden brown.

6. Serve with a drizzle of lime juice and sweet chilli sauce.

Enjoy!

Roxy and Ben, aka So Vegan.

Equipment

Proper Baked Beans

Proper Baked Beans

This delicious baked beans recipe is a staple in our household. During these cold winter months, there’s nothing more satisfying than waking up to a tasty breakfast that’s warm, rich and ever-so-slightly indulgent.

We’ve spent a while refining the recipe to bring you this rich, sweet, and satisfying take on the traditional baked beans. Sometimes we add a bit of chilli powder if we want an extra kick. Once you’ve tried this simple recipe there’ll be no going back to the supermarket baked beans.

Ingredients

1 white onion chopped
1 clove garlic chopped
1 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp soy sauce
1 tbsp tomato puree
1 tsp paprika
1 x 400g chopped tinned tomatoes
2 x 300g tinned haricot beans (total 390g drained weight)
Drizzle of olive oil
Chives (optional)

Proper Baked Beans

Method

1. Heat a little oil in a saucepan. Once hot add in the chopped onion and fry for 3 minutes until soft, stirring occasionally.

2. Add the chopped garlic to the saucepan and cook for a further minute.

3. Add the sugar, vinegar, soy sauce, tomato puree and paprika to the saucepan. Stir through and cook for a further 2 minutes.

4. Pour the tinned tomatoes into the saucepan, bring to boil and simmer for 6-8 minutes until the sauce has thickened.

5. Meanwhile, drain, rinse and dry the beans, then transfer to the saucepan and cook for a further 6-8 minutes.

6. Serve the proper baked beans on toast with vegan margarine and top with a sprinkling of chopped chives.

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Make-Your-Own Milks (Almond & Coconut)

Almond and Coconut Milk

These simple and delicious milk recipes from the amazing My Whole Food Life are really easy to make. We’ve been meaning to share recipes for almond and coconut milks for a while, so we’re really excited about teaming up with My Whole Food Life to show everyone how straightforward it is to make these at home!

The taste is much creamier and delicious than store-bought milks and you can use the leftover pulp to make flour. For almond flour, simply bake the remaining pulp at 200°C for approximately 1 hour, then process until fine. For coconut flour, bake the pulp at 200°C for approximately 2 hours, then process until fine.

If you’re missing any equipment for the following recipes, make sure you check out the links at the bottom of the page.

Almond Milk

Ingredients
1 cup raw almonds
2 cups water
1/2 tsp vanilla extract

Method
1. Soak almonds in water overnight.
2. Drain and rinse almonds until water comes out clean.
3. Blend almonds, water (2 cups) and vanilla in blender for 1-2 minutes.
4. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
5. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
6. Transfer the almond milk from the mixing bowl to a glass bottle or jar.
7. Store in the fridge and use within 4-5 days. Shake well before use.

Coconut Milk

Ingredients
1 cup shredded coconut
3 cups water
1 tsp vanilla extract

Method
1. Blend coconut, water and vanilla in a blender for 1-2 minutes.
2. Balance sieve on top of a mixing bowl. Place muslin on top of sieve.
3. Pour blended mixture onto muslin and pick up the edges to close the muslin tightly. Squeeze the pulp inside the muslin until no more liquid comes out.
4. Transfer the coconut milk from the mixing bowl to a glass bottle or jar and keep in the fridge.
5. Store in the fridge and use within 4-5 days. Shake well before use.

Equipment

Make sure you visit the My Whole Food Life blog to discover a variety of healthy and delicious recipes.

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