FIRSTYA: Make Ya Sauce 1/4 cup soy sauce 1/4 cup veg oyster sauce 1/4 cup rice malt syrup 1/4 cup cornflour mixed with 1/4 cup water 1 tablespoon veg worcestershire 1 tablespoon sesame seeds 1/2 teaspoon minced ginger 4 cloves minced garlic Tiny squirt Sriracha Mix in bowl and set aside. THENYA: Cook Ya Rice Get your rice cooking. You can figure this bit out. … Continue reading Sticky ‘Honey’ and Soy and Garlic and Ginger Tofu
YANEED: 700mls-ish Bonsoy milk. 1/4 cup plain flour 1/4 cup buttery Nuttelex 2 tablespoons onion flakes 1 (or 2, if you like garlic like how I like garlic) tablespoons garlic granules (Optional – 2 tablespoons Woolworths essentials French Onion Soup Mix) 1 teaspoon Massel stock powder – any flavour Cracked pepper, fugloads 4 or 5 big potatoes, sliced 2 big white onions, sliced (Optional – … Continue reading Potato Bake
YANEED: 1 large, finely diced onion 5 cloves diced garlic 1 tb Italian herbs 1 tb onion flakes 1 tb vegan gravy powder 1 ts garlic powder Lotsa cracked pepper 1 cup TVP mince 1 and 1/4 cup water 1 tb Massel ‘beef’ stock 1 splash soy sauce 2 Orgran or Neat or Chia eggs 1 cup vital wheat gluten 1 handful chopped parsley FIRSTYA: … Continue reading Vegan TVP Meatballs
FIRSTYA: Chop up a head of cauli into bite-sized pieces, then grab LOTS of salt, pepper and minced garlic (I used the jar garlic, about 3 tbs) and a good drizzle of olive oil. THENYA: Toss it all around and bake it on a baking paper lined tray in a hot oven until it starts to get those nice bits of char. WHENTHATSNEARLYCOOKEDYA: heat up … Continue reading Cauliflower Pie
To make about two cups of sauce: YANEED: 2 heaped tablespoons vegan margarine 2 tablespoons plain flour 1 teaspoon garlic powder or granules or jarred minced garlic 1 and 1/4 cup Bonsoy soy milk (the milk you use really matters here, if you want that authentic taste. You need a milk that tastes the most like regular milk, as in, creamy, no overwhelming overtaste or … Continue reading Cruelty-free Carbonara
FIRSTYA: Make your sauce, I recommend this satay, or this stir fry sauce. NEXTYA: Chop your cauliflower into florets. Get your rice cooking if you are having it. THENYA: Make the Batter: 1/2 cup cornflour (cornstarch in U.S.) 1/2 cup Self Raising flour Heaped teaspoon baking powder Teaspoon sesame seeds Good amount of salt (teaspoonish) and pepper (half teaspoonish). Add about 3/4 cup water a … Continue reading Battered Cauliflower ft. Satay Sauce
FIRSTYA: MAKE YA SATAY SAUCE: Using my recipe here, getting it to pouring consistency. (Warm it up again at the end if you need to soften it, add more milk at the end if you need it.) THEN FOR THE VEG YANEED: Stir fried in a wok in a bitta oil: 1 onion, sliced in thin wedges 1 red capsicum, sliced 1 big handful green … Continue reading Satay Noodles and Tofu
YANEED: 3/4 cup Massel beef stock 3 tablespoon soy sauce or Maggi original liquid 1 teaspoon grated ginger 1 teaspoon onion flakes 1 tablespoon minced garlic or garlic granules 1 tablespoon brown sugar 3 big tablespoons cornflour mixed with just enough water to make it liquidy. 1 teaspoon sesame seeds 1/2 tablespoon toasted sesame oil Optional: teeny squirt sriracha. THENYA: Combine stock, soy/Maggi, ginger, garlic, … Continue reading Tasty as Fug Stir Fry Sauce
YANEED: FOR THE TATERS: 4 potatoes Halfa white onion (finely diced) 2 big blobsa Nuttelex margarine 1 splisha Bonsoy milk A coupla handfuls Sheese Mozzarella shreds Salt Pepper FOR THE DIP: 1 thinly sliced spring onion for both yumness and decorative purposes. A cup of Nakula natural coconut yoghurt THENYA GOTTA: 1. Stab your potatoes, wash your potatoes, microwave them for 10 mins. (If you … Continue reading Vegan Cheesy Stuffed Potato Skins
DO WHAT I DID: First, get your pumpkin (about 1/4 big pumpkin or half a smaller one) cubed and roasting in garlic, with olive oil, salt and pepper. Crank the oven. I do. Mum gets mad. But I do. THEN, have a pot of fairly strong veg/veeg chicken stock simmering, then in another pot add a big blob, like 4 tablespoons of buttery nuttelex … Continue reading Roast Pumpkin and Asparagus Risotto
Vegan as FUG 