Vegan Cheesy Chicken & Broccoli Calzone

I have to say these little babies are so delicious. After experimenting with flavors one morning and thinking how great it would be to make it a filling in a Calzone....Brilliant!!! The possibilities are endless to the fillings you can have in them but really, you must try this one.

Ingredients
1 pkt Fry's Rice Protein & Chia Stir Fry Strips Here!
1/2 head of Broccoli in Florette's
3/4 Tub of Tofutti Cream Cheese (at room temp)
1/2 Block Bio Cheese (or 2 cups of any vegan grated cheese)
2 Tbsp Nutritional Yeast
3 Cloves of Garlic
2 tsp Vegetable Stock Powder
1 large Onion diced
Salt & Pepper 
Pizza Dough

Instruction
1. Pre-heat oven to 170C, Fry off the onion and garlic till translucent, Chop the strips into cubes.
2. In a bowl add all the ingredients for the filling and mix well adding the onion and garlic also  
3. It should be a crumbly mix instead of wet.
4. Cut dough in half or any size you want, roll out into a pizza shape trying to make the edge slightly thinner than the center as it will be crimped and doubled when closing them.
5. Add a good amount of the filling and take one edge and stretch it over the other side creating a half moon.
6. Press lightly around the filling to expel the air out and you should have about an inch of dough around the edge.
7. Crimp an edge binding the seam closed either using your finger or you can use a fork by pressing down along the edge to seal it closed.
8. Bake it till golden brown on top and bottom.  Enjoy!  =)  

 

Vegan Chicken and Quinoa Balls

If you are a fan of Quinoa and simple meal ideas then these are for you, They have very little fat if you are looking for a healthier choice too.

Makes approx 15

Ingredients
Half a small brown Onion diced
3 cloves of Garlic minced
2 Tbsp Soy Sauce
2 Tbsp Sesame Seeds
1/2 tsp Vegetable stock powder (optional)
1 generous tsp Fresh Oregano chopped
1 generous tsp fresh Parsley chopped 
1/2 cup Quinoa
1 cup Water (for Quinoa)
The Vegg using the direction on the back for 2-3 eggs (optional)
1 pkt of Match Ground Chicken Here!
Salt & Pepper to taste
Instructions
1. Pre-heat oven to 180C, bring the Quinoa to a boil and turn down very low and cover till all water has absorbed.
2. Add onions and garlic to a pan and lightly fry to remove any raw taste.
3. In a bowl add the vegan chicken and all the other ingredients including onions and garlic and mix well.
4.  Add the quinoa and mix thoroughly again, form into balls almost the size of a golf ball and pop them on a paper lined tray, Bake for 20mins or till golden brown. Serve any way you like these are even nice dipped into hommus once cold or with roasted vegetables and gravy. Enjoy!  =)
 

Vegan Satay Chicken & Spinach Pizza

I wanted to try something new with a very different pizza flavor, This one is so tasty, Using the Rice Protein & Chia Stir Fry Strips and the Satay Sauce really make a great team for this delicious meal.

Ingredients
1 Packet Rice Protein & Chia Stir Fry Strips (will make two large)
small handful baby spinach
Satay Sauce Find Here!
1 small Onion (Diced)
dried Oregano and Basil
Salt to Taste
Fresh Moxarella Cheese Find Here!
Pizza Dough I used Instructions
1. On a pizza tray preferably with holes, add a small amount of Satay sauce to the Chicken strips set in fridge for an hour (optional)
2. Add some Satay sauce to the base to almost all the way to edge
3. Add the Onion next just a sprinkle over the base, and add some spinach
4. Add the Chicken strips and Moxarella cheese in blobs, Sprinkle with basil and oregano and salt
and bake 180C for 20mins or till it is golden brown, Add some more spinach to wilt on top and serve!  Enjoy!  =) 

 

Thin & Crispy No Knead Pizza Dough

I truly love thin and crispy bases, It has a yummy flavor that reminds me of little Italian pizza shop pizzas and feels light and crisp how a thin and crispy pizza should be. I can't stand the thought of wanting pizzas for dinner to think of having to stand there kneading the dough...too much work! So this recipe makes it so much easier, just mix and leave it.

Ingredients
3 cups Plain Flour
1+1/2 cups Water (at room temp)
1/4 tsp Salt
1/4 tsp Sugar
1 tsp Dry Active Yeast
Extra Flour for dusting 

Instructions
1. Add the flour to a large bowl, add the yeast to one side of the bowl, the salt to the opposite side to the yeast, and Add the sugar and stir the dry ingredients together.
2. Gradually add the water in....add about 1 cup and dribble the rest in as you need it, once the dough had absorbed the water it should be tacky to the touch, just give it a small mix with your hands and leave it in the bowl cover with plastic wrap, set aside in a draft free spot over night, It should stay untouched for minimum 12 hrs to develop the gluten strands, for best results anytime over 16hrs on wards, you can refrigerate if you want to use it after 3 days.
4. For cooking 180C 20mins or till golden. Enjoy! =)  

Easy Vegan Satay Sauce

This is a lovely sauce to marinade with or brush on vegetable skewers or even a base for a pizza
It's so simple to make with most ingredients people have already.

Ingredients
1 Small Onion (peeled cut into 4)
1 Clove Garlic
2 Tbsp thick Soy Sauce, I Use 
1/2 cup raw Cashews
1 Tbsp Brown Sugar
3 Tbsp Peanut Butter
1/4 cup Water
salt to taste


Instructions 
1. Add all the ingredients to a good blender and blend till smooth as you like.
Enjoy!  =)

*If it's too runny for a pizza sauce add a tsp of corn flour and pour into a small pot and cook till it thickens.  

Creamiest Vegan Chicken Pot Pies

I created the filling for these last year to try out on my in laws whom are omnivores, I always get worried I can't fool them but, I'm not sure why I worry as I do fool them every time.
They thought they weren't vegan at first and loved them so much they went back for seconds and thirds, since then I make them all the time and made them at Christmas time and fooled the rest of the family and the kids too. Made with the wonderful Fry Family Food Co. Australia, Rice Protein & Chia Stir Fry Strips

Alternatively you can chill the mixture and make sausage rolls with it too


makes 4 large ramekin pies or 14 small pies  

Ingredients 
1 pkt Fry's Rice Protein & Chia Stir Fry Strips Here!
1 can or 1 cup Coconut Cream
1/4 cup Tofutti Cream Cheese
1 cup Fresh Moxarella Cheese Recipe Here!
1 cup Soy Milk
1 Tbsp Veg Stock powder
1 cup frozen Peas & Corn
1 med Onion Diced
2 Tbsp Nutritional Yeast Flakes
Salt & Pepper to taste
5 Sage leaves chopped
Puff Pastry Sheets approx 2 per 4 large pies

Instructions
1. Fry off onion till starting to color turn stove down to med/low, Chop the strips into small chunks and add to the onion.
2. Add the peas and corn and stir.
3. Add the coconut cream, Cheese, cream cheese, milk, stock,and nutritional yeast, stir well to incorporate, it shouldn't be too runny.
4. Taste and use salt and pepper and throw in the sage leaves and mix then turn off and set aside.
5. Cut out 4 large circles just slightly bigger than the ramekins, pour mixture into each ramekin and top with the pastry, cut a small hole in the top for steam to escape, brush with chick pea juice (Aquafaba) it creates a beautiful golden top when baked, pop in the oven 180C till golden brown and crispy.   Enjoy!  =)
 

 

Vegan Black Bean Burgers

I thought I'd do a bit of experimenting tonight, to come up with some "meaty" patties to sink our teeth into, While these taste really good and you wouldn't think they are good for you, they are really healthy too.

Makes 8 Large Burger Patties

Ingredients
1 Large Onion diced
2 Large cloves Garlic minced
3 cups soaked Black Beans
4-5 slices of Gluten Free fresh Bread crumbs
5 Tbsp Tomato Ketchup
4 Tbsp Tamari
3 Tbsp dried Parsley
2-3 Tbsp vegan Beef Stock Powder
1 tsp dried Coriander 
1/3 cup Sesame Seeds
1 Tbsp Coconut Oil (optional)
  
Instructions
1. In a small amount of oil fry the onions and garlic lightly till translucent
2. In a food processor add the beans, onion and garlic, ketchup, tamari, parsley, coriander and bread crumbs and process for a minute scraping down the sides as you go, till it is mashed well.
3. Put the contents in to a bowl and add the sesame seeds and oil now and stir them in to combine.
4. Form patties with clean hands and cook in a frying pan in a small amount of oil cooking for 10 mins on each side or till they are lovely and golden brown on both sides. Enjoy!  =)

Vegan Sweet N Sour Porkless And Noodles

I am a huge lover of Asian cuisine and I am starting to make a few things of my own variation using the authentic flavors of the respected parts of Asia.
This particular dish I used the sauce sachet that came in the box with the pork-less bites and transformed it to a meal to suit my partner and I.
Andy doesn't usually like saucy things... unlike myself so, I have to adjust certain things I want to cook to suit his palate while still not compromising on the way I like things to taste.


Serves 2-3 people

Ingredients
2 packets Singapore Noodles (pre-cooked versions you soak in hot water)
1/4 cup Frozen Peas and Corn
handful of beans and snow peas Chopped in 3
1/2 Red Bell Pepper/Capsicum Chopped in small chunks
1 Carrot in thin strands or circles
1 pkt Gardein Sweet and Sour Porkless Bites 
can use Fry's Strips also
4 Tbsp Soy Sauce or Liquid Aminos
3 Cloves crushed Garlic
1 Small Onion Sliced in wedges

Instructions 
1. Pour hot water over the noodles and set aside 
2. Add the Onion and Garlic to a pan and cook till onion goes translucent
3. Add the Capsicum and Beans and Peas and Corn now stir well for 3 mins
4. Add the Porkless bites Carrot and Soy sauce now and stir...taste it and adjust to suit
5. Add the Noodles now and gently stir through to heat them.  Serve and Enjoy!   =)  

Vegan Pizza Pockets

Went for something different for lunch today, I haven't had Pizza Pockets in years and when I did have them they weren't anything special, I changed that!

Makes approx 13

Ingredients
Pizza Dough
4 Vegan BBQ Sausages sliced
1 small red Capsicum
1 small Onion Sliced
Tomato paste
Fresh Moxarella Cheese Recipe I go to
herbs for top


Instructions 
Preheat oven 170C roll out the dough and cut into 13-14 squares.

Roughly flatten out one piece and add some tomato paste then some cheese and about 4-5 pieces of sausage a small amount of onion and capsicum, I prefer pineapple on mine so I left off capsicum,

Bring up all four corners and pinch together crimping a seal at the bottom to help it to stay closed...some will burst open if they are too full.
Continue to do all of them and brush with oil or spray and sprinkle with herbs.
Put them in to the oven till golden brown and sound hollow when tapped.  Enjoy!!  =) 

 
 

Rustic Vegan Lentil Pie

Ok so it's not the most attractive pie ever and it's no surprise that I am not the greatest pie maker, But really to me it's the taste that matters not the look, and believe me this tastes wonderful.

Ingredients Pastry
2 cups Plain Flour
1/2-1 cup Ice Water
3/4 cup cold firm vegan Butter
1/2 tsp Salt

Instructions
In a large bowl add the flour and firm butter and salt using a knife cut through the flour till the butter breaks up and starts to mix in to the flour to form crumbs, try not to use your hands as they will melt the butter and you wont get a nice flaky pastry.
Once the butter is mostly combined start adding the water a bit at a time... it might require only 1/2 cup of water not a full cup, mix it through till it is still slightly dry and form a rough ball trying not to get it too warm with your hands, and wrap it in plastic wrap and refrigerate for 30mins-1hr.


Ingredients Filling 
3+1/2 cups Soaked Lentils
1+1/2 Onions diced
2 Cloves Garlic minced
2 Tbsp Nutritional yeast
2 Tbsp vegan Beef stock powder
1 Tbsp Tamari/Soysauce
3 Tbsp Tomato Paste
1 Tbsp Potato Starch/Corn Starch
3 cups Water

Instructions 
The filling can be made ahead of time or at this point, In a saucepan add the onions in a small amount of oil and cook till tender add the garlic and cook for 2 mins.
Add the lentils and cook for 5 mins stirring now and then, add the tomato paste, nutritional yeast, stock, soy sauce and potato starch and cook stirring for a further 4mins to cook the flour taste out.
Add the water now and cook down till most of the liquid is evaporated out and has thickened, You may want to add a small amount more liquid so it doesn't go dry turn off the stove and put a lid on it and let it sit for 20 mins till it cools slightly.



 
Preheat oven to 170C and lightly spray a spring form pan, On a clean dry floured surface cut the pastry in to two, 3/4 for the bottom and 1/4 for the top, Quickly roll out the bottom half big enough to fit the base and sides of the pan, place it into the pan pressing lightly into the pan if any holes form just use any excess that may be over the edge and press it in to fill the spots (if any) Pour the filling in and roll the top half of pastry and place it on the top, cut any major excess hanging over and be as creative as you like with the edges....this is rustic so doesn't have to be perfect ;) 
Put steam holes in the top and brush with non dairy milk or butter melted or even spray oil and bake for 45mins-1hr or till the top looks golden and sounds hollow when tapped.  Enjoy!  =)

Vegan Carrot Dogs

I'm sure you have seen these on other blogs, And I'm not taking credit for the invention of these wonderful things, These are just my take on the Carrot Hotdog, I bet if you made these for the kids they wouldn't know the difference. A much healthier alternative to processed "meat"

Ingredients
med/large Carrots peeled and shaped 
2 tsp Liquid Smoke
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 cup water
1/2 cup Soy Sauce
2 Tbsp Brown Sugar
Dairy free butter
vegetable oil
Onions sliced

Instructions
In a pot over high heat bring carrots to a boil and check them regularly by inserting a knife in to them, They will be ready when the knife slides in easy but still with a little give.
Fry up the onions in some oil and butter till golden brown and set aside, 
When cooked put the carrots into a cold water bath to chill while you set about making the marinade,
In a long container or zip lock bag add the liquid smoke, onion powder, garlic powder, water, soy sauce and brown sugar mix well and add the carrots to it cover and refrigerate overnight or 2 days.
When you are ready to cook them, heat a pan over medium/high heat and cook them turning to brown them on every side, You can add some of the marinade to them while cooking but not a lot at a time as they wont brown just stew. I used mustard on my buns which gave it a nice savory flavor.  Enjoy!  =)   
 

Jamaican Vegan Chickenless Curry

                                                                                  

I'm sharing this delicious recipe from a lovely girl Tamisha who is no longer with us, You should check out her recipes on YouTube "saveyonfoods" she was awesome and inspired me to make a few of her dishes, and it was her that helped me make and not be afraid of seitan.

Ingredients 
5 Potatoes cubed
1 Whole bulb Garlic diced/minced
1/2 cup Curry Powder
2 Tbsp Black Pepper
3-4 Tbsp Salt
1/4-1/2 cup Chicken stock powder
1/4 cup Cayenne Pepper
1 cup vegan Butter
4 cups water (just cover the ingredients)

Ingredients for Seitan
3 cups of Wheat Gluten Flour I get this from my local health food shop
2 cups water
1/4 cup soy sauce
(You can add any flavors you like)

Instructions 
In a large bowl add the flour water and soy sauce, Stir till combined and give it a little knead,
cut small pieces off and add to a large pot add 4 cups water and potatoes you don't want to add too much water just cover the surface, Add the remaining ingredients of the curry apart from the butter, The seitan will puff up and float at this point... but it will cook down and mix in eventually, once the potatoes begin to soften add the butter and once melted turn off stove. Enjoy! =)

 

Crispy Vegan Cauliflower Wings

                                                                                

After a few failed attempts...I give you.. Crispy Cauliflower Wings! These are yummy and hard to stop eating, I look forward to spring and planting more cauliflowers to make more of this.

Ingredients
1 head of Cauliflower flourettes
1 cup Flour or Chick pea flour
1/2 tsp Bi carb Soda
1-2 Tbsp vegetable stock powder
2 tsp Garlic powder
2 tsp Onion powder
pepper
4-5 pieces of fresh bread in to crumbs
water to make it a runny batter

Instructions
Pre-heat oven to 180C, In a bowl mix all ingredients except for the cauliflower to form a runny batter, Not too thin needs to stick, Coat each piece of cauliflower in the batter and then in to the bread crumbs pop them on to a tray and give them a light spray with oil or keep the fat free and put them in to the oven turning every 10-15mins, Serve as a side or as the main star!  Enjoy! =) 

Vegan Vietnamese Pho

                                                                              

We aren't in a position to be able to eat out, We do grab a soy latte if we go down town on occasion, But I really love Asian cuisine but it's too expensive to eat out these days unless it's a birthday.
I have made this a few times now to get the flavors spot on, And to be fair I can't stop eating it. Recipe was shared in a vegan group by Adriana JC and I adapted it from there. Another recipe made using the awesome Fry Family Food Co. Australia products.

*Makes 14 serves

Ingredients
4 med-large Onions (sliced)
1 kg Carrots (sliced on angle)
2-3 Red Peppers/Capsicum (Sliced)
300gms Snow Peas (Sliced length ways)
4-5 heads of Broccoli (cut in to Florette's) 
1 piece or 2 tsp Ginger grated finely
Whole Bulb Garlic Minced + couple cloves extra
6 small fresh Red Chilies (chopped finely) you may want less just taste
4-500ml Vegan Soy Sauce
7ltrs Cold Water
Vegetable Stock Powder (massel tastes the best)
2 tsp dried Chili Flakes (omit if you don't like hot)
1 pkt Fry's Rice Protein & Chia Stir Fry Strips Here!
2 Bunches Bok Choy (in whole or chop)
any noodles you like I like Rice Vermicelli
Sesame seeds to garnish

Instructions 
In a 10-15ltr Stock pot on med/high, Add the onions and a dash of oil to help fry it a little can use water to make it fat free, Add the garlic and chilies, fry till the onions start to go translucent and add the carrots stirring till the onions start to color slightly now add the water and stock powder to taste.
Add the soy sauce now and dump in the broccoli and cook for 3 mins we want them to still have green color now add the capsicum, snow peas and turn down heat to med/low and cook for 1-2 mins and add the chicken strips and bok choy stir it.
when the bok choy wilts down, add the noodles they wont take long to soften, Turn off the heat and serve, I made 14 serves + 4 stocks for future dishes from it.
Enjoy!  =) 


 

 

Chili Vegan Carne

                                                                             

Something to warm you up on those cold cold nights, I love spicy foods and I made this to suit my taste buds so you may want to adjust to suit your own and just taste along the way.

Ingredients
2 cups TVP soaked in water (see directions on packet)
1 can Kidney Beans
1 can Diced Tomatoes
2 cloves Garlic minced
1 medium Onion diced
3 Tbsp Tomato Paste
1 cup Beef Stock
2-4 tsp Dried Chili Flakes
Salt and Pepper to taste

Instructions
In a large fry pan fry off the onions and garlic till the onions become translucent, Add the mince now and stir through.
Add the tomatoes and beans now stir well to combine, And add the chili, Stock, and tomato paste taste for salt and pepper, Cook for 6mins stirring now and then over simmer, Serve with Boiled or steamed rice. Enjoy!  =)

Vegan Muffin Pizza's

Lately it seems I don't have much time to even eat let alone post a recipe, So I thought of a very fast meal for nights like these, These may be something you've seen before... but these are my take on a fast pizza night.

Ingredients
Breakfast Muffins (English Muffins)
Tomato Paste or Pizza Sauce
Onion Sliced
Pineapple Crushed or Pieces
Capsicum (Red Bell Pepper)
vegan Mozzarella Cheese Find Here!
Bio Cheese or any Vegan cheese
Basically, any topping you like that's Cruelty Free =)
sprinkle with dried Basil and Oregano

Bake in an oven on 170-180C, 350F, 4 Gas mark, till crispy and golden, Enjoy!  =)

Vegan Roasted Vegetable Pasta

Really a simple meal, The hardest part is peeling the veggies!


Ingredients
1 pkt Whole Grain Pasta
2 Zucchini (sliced)
1/4 of a large Sweet Potato (bite size pieces)
1/2 head Broccoli (in florettes)
5 Mushrooms sliced
1 Red Capsicum/Bell Pepper sliced
1 Red Onion sliced
2 cloves Garlic minced
2 tsp dried Oregano
small bunch Basil chopped
1/2 cup Vegetable stock water
1 can Diced Tomatoes

Instructions
Pre-heat oven to 180C, Add all the vegetables minus tomatoes unless they are fresh to a lined baking tray, either add a small amount of oil or leave them as you wish and add the oregano now and stir to coat them.... and pop them in the oven and check after 20 mins and give then another stir place them back in for a further 15 mins till they are cooked, Leave aside till you have made the rest.
In a saucepan of boiling water add the pasta and cook till tender and drain, Put back on the stove and add stock and tomatoes stirring well bring it to heat and add the vegetables now and basil, Combine well and taste for seasoning, Serves 4 meals with a nice crusty bread. Enjoy!  =)

They smell so yummy at this point!

Fast & Affordable "Vegan Pasta Sauce"

The perfect pasta sauce, for a night that you just don't have it in you to really be bothered to make too much effort, This is so fast, it can be made by the time you boil the pasta, I promise.... if you throw this together for unexpected guests, they will think that you went through some elaborate fuss to make it.

Serves two

Ingredients
1 large Onion diced
1 400gm can diced Italian Tomatoes $0.60c
2 Cloves Garlic diced
1-2 tsp vegetable stock (to taste)
1 tsp Dried Oregano
1 tsp Dried Basil

Instructions
Fry off onions and garlic till onions are translucent, Add the tomatoes, basil and oregano stir well and taste for seasoning if you like add the stock now leave it to simmer till the pasta is cooked and give it one last taste and serve.  Enjoy!  =)

Easy Vegan "Baked Beans"

I've been making these for years now and they never fail me, Loads better than store bought baked beans and better for you because you know what's in it.

Serves Two

Ingredients
1 400gm can 3 Bean Mix $0.75c
1 400gm can Diced Tomatoes $0.60c
1 medium Onion diced
2 Cloves Garlic diced
1 tsp Dried Oregano
2 tsp Nutritional Yeast Flakes (optional)
Salt and Pepper to taste

Instructions
In a fry pan add the onions in a small amount of oil or for fat free add a small amount of water if it sticks, after 2 mins add the garlic and fry till the onion becomes translucent.
Add the beans now and cook for 1 min and add the tomatoes and oregano stir well, Bring to a boil and stir till the mixture thicken slightly, Taste for seasoning now and add salt if needed. Serve as you would have baked beans normally.   Enjoy!  =)