Tag Archives: vegetarian

Two Lentil Dahl

Makes 4 servings.

1 medium onion, diced
2 cloves garlic, finely chopped
a 2″ chunk of ginger, finely chopped (half reserved for towards the end of cooking)
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon cloves
1 teaspoon salt
2 teaspoons tumeric
1/4 teaspoon cayenne pepper
1 cup red lentils
1 cup brown lentils
7 cups water

Sauté the onion until soft. Add the garlic and half the ginger and stir for a minute longer, then add the spices and stir for another minute over low heat.

Add the lentils and water and bring to the boil, then simmer for 30-40 minutes. Stir through the rest of the ginger. This is really nice poured on top of baked potatoes and silverbeet.

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Tempeh Stroganoff

tempeh stroganoff
1 big onion, cut into half moons
1.5 cups butternut pumpkin, roughly chopped
1.5 cups sweet potato, roughly chopped
1 small parsnip, chopped
1 stock cube
1 tablespoon tomato paste or sauce
1 tablespoon tamari

Cook the onion in a little oil, then add the remaining ingredients, bring to a simmer, and leave for 10 minutes. Then add 1.5 cups pasta.

1 clove garlic, chopped
2 cups mushrooms, chopped
1 300g block tempeh, diced
4 tablespoons wholemeal flour
1 tablespoon tamari
1 tablespoon hot english mustard
3/4 cup oat milk

When the other ingredients are simmering, but before the pasta is added, fry the tempeh in a little oil, until golden. Add the mushrooms. When the mushrooms are cooked, sprinkle the flour and mix in, then slowly adding oat milk, like making a roux sauce. Add the tamari and mustard, and keep stirring until thick and bubbly.

When the pasta has been cooking for 5 minutes, add:
3 cups roughly chopped kale
one zucchini, diced

Simmer for another 5 minutes, then add the mushroom mixture, parsley, pepper and vegan buttermilk (made from 1/2 cup oat milk and 1 tablespoon lemon juice).

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Oat milk

Dice potatoes into roughly 1cm cubes, boil for 10 minutes, then add kale for 3 minutes, or until tender. Sauté onion, then add the potato, kale, oat milk, salt and pepper.


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Autumn Chickpea Salad


2 small-medium onions
1 clove garlic
2 cups butternut pumpkin, diced
1 red capsicum
2 tins chickpeas
1 cup broccoli florets
1 cup kale, silverbeet or spinach, chiffonaded
salt, pepper, parsley and apple cider vinegar to taste

Fry the onion and garlic in a little olive oil over medium heat until soft, add the pumpkin, capsicum and chickpeas, continue to sauté until the pumpkin is cooked. Add the broccoli and kale. Cook for 3-5 minutes, then adjust seasonings with salt, pepper, parsley and vinegar.

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Basic Seitan

My better half requested hamburger with the lot last night, I started by making some burgers out of gluten flour, my recipe for this has been inspired by a tofu marinade from one of Bryanna Clark Grogan’s books, and it’s so adaptable and easy that it can easily replace store-bought fake meats.

For two serves (4 thin patties)
3/4 cup gluten flour/vital wheat gluten
1/4 cup wholemeal wheat flour
2-4 teaspoons herbs and spices
1/4 cup nutritional yeast/savoury yeast flakes

Mix these together until well-combined.

1/8 cup vegan worcestershire sauce
1/8 cup tamari
a small amount of water, maybe 1/4 cup. It varies depending on how much moisture is in the flour, but it’s better to have less water than too much, more can be added if the kneading is not getting all the flour mixture to stick.

Evenly sprinkle the tamari and worcestershire sauces over the flour mixture, then slowly add water, not moistening all the flour, maybe leaving 1/4 cup to be mixed in with kneading.

Knead by folding over and over for 2-3 minutes, until well mixed in and springy. Leave to sit for 15 minutes, then divide and shape into whatever is being made, in this case, 4 thin patties.

Shallow fry in 1/4-1/2cm oil, pressing the patties down after one side is cooked, to make the edges crispier.

I served this with bbq sauce, tomato, salad mix, sauteed onions, fake bacon, fake cheese and smoked tofu, on an organic sourdough roll.

My other half said it was “feckin’ awesome”.

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Pumpkin and Parsley Root Stew

parsley root and pumpkin stew
lots of onion, caramelised
a little garlic
potato, butternut pumkin, parsley root, TVP (rehydrated in tamari and water), zucchini. Nom.

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Casa Del Gelato

Following a delicious meal at Ganesh, we headed to Lygon St to eat gelato. After receiving bad customer service further down the road (she didn’t offer to check ingredients), we wandered up the road, to find Casa Del Gelato at 163 Lygon St.

On the back wall of Casa Del Gelato is a list of their soy gelato flavours, which are also sweetened with fructose, and definitely ok for vegans!

I tried the pistachio, bacio and chocolate. Nom city!

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Lentils as Anything – Hit & Miss

While I thought curry platters were a standard item on the menu at the Abbotsford convent, I went there recently expecting some of their delicious cabbage curry. I was wrong.

On this occasion there was only one vegan item on the menu, which consisted of potatoes in a tomato sauce. While it tasted fairly good (the potatoes were delicious, but there was too much crap garlic), It’s really not a nutritious or filling main meal.

To add to the experience, the background music was really loud rap music! Rap is known for being sexist and violent, I don’t think it’s such a great thing to be playing in a place so opposed to these things.

At least the ‘pay what you feel’ system makes it less of a disappointment.

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Choi Sum with Buckwheat Noodles and Tofu

Ingredients (all organic) for one big serve:
around 1 inch of ginger
1 chili
1 clove garlic
2 T apple cider vinegar
2 T tamari
187g firm tofu
1 hungarian hot wax chili
1 onion
1 teaspoon honey or rice syrup
2 T sesame seeds
1/2 bunch choi sum, roughly seperated into stems and leaves
1 carrot, julienned
small handful green beans
100g buckwheat noodles, or other dry pasta

In a mixing bowl combine 1 inch of ginger, 1 chili, and 1 clove of garlic, all finely chopped. Mix in about 2 tablespoons each of apple cider vinegar and tamari.

Chop 1/2 a 375g block of tofu into cubes and mix in the marinade.

Chop 1 onion into half-moons, and 1 hungarian hot wax chili into rings, and scatter through the tofu, gently mixing it all up.

Drizzle with 1 teaspoon honey or rice syrup. Set aside for at least an hour.

Cook noodles according to package directions and set aside (do this either right before, or during stir-frying)

In a large frying pan or wok dry fry sesame seeds until golden. Add 1 teaspoon sunflower oil and the tofu mixture, trying not to add any of the marinade liquid.

Add the choi sum stems, carrot, and green beans and stir fry for 3 minutes or so. Add the choi sum leaves and the rest of the marinade, cook until just wilted.

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Grumpy’s Green

This place seem to be doing the right thing sustainably, taking responsibility for their own water collection, and all their food ingredients and beers sourced from Victoria. It’s been open for nearly a month now, and the other night I got to see what they were like.

I tried the sauteéd mushrooms, the tofu skewers and the chickpea battered vegetables. Shared between three, these were a nice size for a light meal. The vegetables had so much flavour, and the cooking really brought out the best in them. I would really appreciate more vegan options on the menu, it is sad to see a delicious sounding veggie burger that I can’t eat! The mushrooms weren’t labeled on the menu as vegan, but only needed to have the butter changed for oil, so maybe this is the case with some of their other dishes.

On tap the Holgate pilsner was delicious, I have emailed the brewery and all of their beers are suitable for vegans. The raspberry beer in bottles was quite nice, and they make a good vodka and raspberry too.

The service was not grumpy at all, and the atmosphere was really nice and relaxed, with an excellent beer garden, and plenty of different spaces to sit in.


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