Vegan Spinach and Tofu Ricotta Stuffed Pasta Shells
Tender pasta shells stuffed with creamy vegan tofu ricotta and spinach baked in a rich tomato sauce until bubbling and comforting!
Vegan Tomato and Egg Stir Fry
A childhood classic but reimagined! This vegan take on Chinese tomato and egg stir fry hits all the familiar notes but is made with beancurd sheets for the eggy texture!
Vegan Mushroom Stroganoff
Creamy vegan mushroom stroganoff with whole mushrooms for extra juicy, meaty bites!
Vegan Shepherd’s Pie
Hearty vegan shepherd’s pie with a rich savoury filling topped with creamy mashed potatoes and baked until golden
Vegan Buttery Lemon and Garlic Pasta
An easy satisfying creamy bright lemony garlicky pasta
Vegan Cauliflower Bolognese-ish!!
While I’ve really been LOVING TVP mince as the base for my mincey dishes, a lot of people can’t seem to find it so I thought I’d make a something with ingredients that are easier to find. So here we have a cauliflower, mushroom and lentil mince in a bolognese-esque sauce!Also to all Italians, I’m SO SO sorry. I know this ain’t bolognese. I just really didn’t know what to call it and I hope you’ll forgive me one day. ‘Creamy Cauliflower Sauce’ isn’t quite right and doesn’t give enough idea as to what this delicious dish actually emulates. Creamy bolognese is the easiest way to explain what this is. Truthfully, I wasn’t going to add the cashew cream, but it really brings SO much body and depth to the dish that I just had to. In the name of good vegan food.
Vegan Chickpea 'Tuna' Salad
This is my go-to when I want something nostalgic, comforting and weirdly addictive without opening a can of actual tuna. Mashed chickpeas do the heavy lifting here, soaking up all the good stuff - lemony, savoury, a little briny, a little creamy... YUM!
Vegan Folded Brekky Egg
Inspired by JUST Egg’s folded eggs (which sadly aren’t available in Australia) this is an easy homemade dupe made with supermarket staples. Chickpea flour makes for an egg-adjacent experience while silken tofu adds the bounce and softness - because chickpea alone is a little too dry. Black salt is optional but boosts that classic eggy hit if you have it!
Vegan Peking Duck Pancakes
With crispy, savoury 'duck', fresh cucumber, spring onion and hoisin wrapped in soft homemade Chinese pancakes
Vegan Spanakopita Triangles
Flaky vegan spinach and cheese triangles packed with a savoury, protein-rich filling - crispy, crowd-pleasing spanakopita perfect for entertaining or freezer snacks.
Sticky Crispy Korean Rice Cakes and Tofu
Ooooh this one’s a good one! The rice cakes and tofu pieces are deliciously crispy and the sauce is DIVINE. Sweet, spicy, salty and it’ll leave you wanting mooooore. Eat by itself or with rice! This is basically my favourite form of tteok (Korean Rice Cakes), called tteokkochi, but with less fiddling around with bamboo skewers, with added tofu for extra protein and in a stir-fried form. What's not to love.
Vegan Sticky Date Pudding
A rich, comforting sticky date pudding with deep caramel flavour, adapted with simple tweaks and a gluten-free option!
Vegan Sang Choy Bow (生菜包)
Filled with savoury mince, water chestnuts and topped with peanuts, herbs and sweet chilli sauce!
Vegan Hollandaise Sauce
This vegan hollandaise sauce is creamy, tangy, and full of flavor. Made with cashews, vegan butter, and Dijon mustard, it's the perfect dairy-free alternative for your brunch or dinner dishes!
Vegan Peipa Tofu (Chinese Fried Tofu Ballls)
Delicate fried tofu balls that are irresistibly light, crowd-pleasing, and perfect with a savoury enoki mushroom sauce.
Klepon (Chewy Coconut Sugar-Filled Pandan Balls)
Klepon is an Indonesian sweet also popular in Malaysia (called Onde Onde). These chewy Pandan-flavoured balls are bursting with melty coconut sugar and it’s hard to stop at one! This recipe is naturally gluten-free and vegan and is an easy one that comes together in about 20 minutes.
Bubur Cha Cha (Malaysian Sweet Potato and Coconut Milk Dessert)
Bubur Cha Cha is a classic Malaysian dessert built on texture and warmth! Think soft sweet potatoes, tender taro, chewy tapioca pearls and colourful jewel-like jellies in a lightly sweet, pandan-infused coconut milk.
