Vegan Mee Goreng

This is my version, and I'm sure there are definitely more authentic vegan versions out there - but here's my take, regardless! Serves around 5-6 people. Makes a big batch, so great for families, or Ingredients 1KG fresh wheat noodles(like fresh asian egg noodles, but without the egg! I get mine from a local farmers

Vegan butter tofu curry

My lovely lovely partner created this amazing vegan version of a butter chicken curry. I take no credit in this! This recipe actually uses no butter, but surprisingly tastes so buttery just the way I remember the sauce of butter chicken. Though if you would like a more buttery flavour, then add nuttelex to taste!

Chia Seed Pudding

This is such a delicious and easy breakfast to have, and you can meal prep them and eat them right from the fridge for easy mornings! I make 5 on a Sunday, and have one each weekday for breakfast. They can be stored up to around 5 days in an air tight container. I put

Vegan Chicken Katsu Burger

Ingredients 8 burger buns8 vegan chicken patties (see pic for the brand I use), otherwise tofu in replacement is just as delicious!Handful of cilantroTwo spring onionsAny coleslaw recipe you like! (I cheated and bought a premade pack and mixed my aioli through it, shhh)Coating for the patties: (this is roughly, use more if needed!)6 tablespoons

Vegan Aioli

The credit for this recipe goes to Revive Cafe cookbooks! I used their recipe and have tweaked it a TINY TINY bit, so this is my tweaking of their recipe! Should make a batch of around 900ml to 1L You will need a food processor, or something where you are able to blend WHILST adding

Vegan Chocolate Cheesecake

I have to give my mother credit for this one. This cheesecake is her invention, and when she first told me about it I couldn't get over the fact she put zucchini in it. It still blows my mind today, but zucchini is perfect for creating a more creamier texture and you can't taste it

Vegan Pho with Crispy Tofu

• Serves four • INGREDIENTS 500g of rice noodles 3/4 tablespoon of whole black peppercorns 1 tablespoon of coriander seeds 3-4 pods of star anise Ginger (about 2 inches) sliced 3 vegan stock cubes (I use the "chicken" one from MASSEL) 3 tablespoons of soya sauce 2 teaspoons of coconut sugar Half a lemon Cornstarch

Why I’m Vegan…

I figured a vegan based page should have a post explaining why the blogger is vegan! Now, I would love to be able to tell you that I switched to a plant based diet and never turned back and I continued walking down the golden path of greatness... But, unfortunately that isn't the case. I

Vegan Cheesy Carrot Fries

Ingredients 6 medium carrots Oil 1 cup of nutritional yeast Garlic SaltOptional for serving: vegan aioli and chives Method Preheat oven to 180°C(Optional: Peel the carrots) and cut into fries, the thickness and length is up to you! Fill the bottom of one shallow bowl with oil, and another shallow bowl with the nutritional yeast.