Harissa Spice Vegetable Medley


  • 1/4 cup Middle Eastern Spices (Harissa)
  • 3 tbsps of olive oil
  • 1 tbsps of water
  • 2 tbsps ketchup or tomato sauce
  • 1 pkt Brown or white cup mushrooms
  • 1 zuchinni
  • 1/2 eggplant (aubergine)
  • 1 fresh tomato
  • Salt


In a small bowl Mix harissa spices with olive oil, water and ketchup until forms a paste.

Cook prepared paste in hot non stick pan until aromatic, add mushrooms & cook until begins to brown then add your other veggies. ( you really could use whatever veggies you want, this is just what we had at hand that we thought would go well together 😁

Cook until vegetables are al dente & that’s it!!

We served ours on a bed of couscous and it was amazebells, would also work with rice or flat breads.





Smokey BBQ Portabello “Ribs” Recipe


For Bbq marinade:

  • 2 lge tomatoes
  • 1 red capsicum seeded & sliced (bell pepper)
  • 1/2 green capsicum seeded & sliced
  • 1 medium onion
  • 3 tbsps smoke paprika
  • 1 tsp of garlic powder
  • 1 tsp salt
  • 1/4 cup brown sugar
  • 2  tbsp of ketchup/tomato sauce

For “ribs”:

  • 5 portabello mushrooms or lge cup mushrooms  ( 5 served 2 decent sized meals .. keeping in mind mushrooms shrink)
  • 1tbsp oil for cooking


  • Place all ingredients for marinade into food processor or blender and mix until smooth  consistency ( wont be completely smooth but that’s fine)
  • Place marinade into a large bowl separate 1/4 of marinade and leave aside.
  • Cut mushrooms into “rib” sized pieces and place into large bowl of marinade, mix all pieces around until all evenly covered.
  • Get a heavy pot or pan ready & add oil( we used dutch oven pot)   put on medium heat, add 1/4 cup of marinade that’s been set aside & allow to cook for 1 minute.
  • Place “ribs” on top of base sauce and cover pot with lid, allow to cook for approx 5 mins on each side remebering to cover pot again after turning.
  • After cooking 5 mins each side, remove lid and allow for any water to evaporate and mushrooms to caramalise roughly another minute or so (pls take note sugar burns quickly, however we do want to achieve some “char” as thats adds to the “BBQish” flavour we are looking for)
  • Remove off heat & serve with your favourite sides, we served ours with a creamy potato salad 🙂

** Do not let mushrooms sit in marinade for too long before cooking as mushrooms will retain the water and stew rather than caramalise 😁

May the forks be with you!


Vegan Choc Chip Cookies Recipe



  • 125 grams Nuttelex “Buttery” dairy free spread (or whatever dairy free butter alternative you have handy)
  • 1/2 cup brown sugar or coconut sugar
  • 2 teaspoons of Orgran Egg Replacer mixed with 2 tablespoons of water/ or 3 tbsp of aquafaba (please see note for link to other egg replacement alternatives)
  • 225 grams plain flour
  • 200 grams dairy free choc chips or dairy free choc cut into small pieces


• Preheat oven to 180°c (fan forced) 200°c (conventional)

• Incorporate Nuttelex, sugar and flour until resembles crumbs in a processer or by hand.

• when mix resembles crumbs add “egg” and process until dough formed

• if using processer remove and add dairy free choc chips/bits to dough, knead until incorporated evenly into the dough

• Line a baking tray with baking paper and place small spoonful heaps on baking tray pushing down slightly on dough ( make sure to leave a good space between each to allow for cookie to expand whilst cooking)

• Cook for 20 mins or until cooked and golden.

Best served with a cold glass of Soy Milk or Almond Milk 🙂

May the Forks Be With You! 

*If using coconut sugar test dough for sweetness as coco sugar tends to be less sweet than Brown sugar

** for other egg alternatives please see:


kentucky fried funghi (mushrooms)

KFF (Kentucky Fried Funghi) Vegan Recipe | Mushroom Recipe


2 pkts of oyster mushrooms (200g each) **

1 cup all purpose flour ( plain flour)

1 tbsp smoked paprika

2 tsp of chick’n stock ( we used Massel brand)

1 tbsp dried oregano

1 tsp onion powder

1 tsp garlic powder

150mls of dairy free milk

Oil for frying

Bowl for flour mix


  • Place flour and all dried spices and stock into bowl and mix until evenly encoporated.
  • Lightly flour each mushroom in flour mix once and place aside
  • When all mushrooms are lightly floured dip each mushroom into DF milk and back into flour mix, shake off excess flour and set aside, repeat until all mushrooms are coated.
  • Heat oil in pan  and fry mushrooms until golden brown on each side, approx 5 mins
  • Drain on paper towel and enjoy with your favourite side dish.. we enjoyed ours with some wiltered greensgreens

** we used 2 packets as we had guests so use as much or as little mushrooms as you like – leftover flour mix and always be stored away for another time

Vegan Buffalo Chicken Wings

Vegan Fried Chik’n Recipe

Vegan Fried Chik’n

For Egg replacement/marinade you will need:

1 cup almond milk or dairy free milk of your choiceVegan Buffalo Chicken Wings

2 tbsp of tahini

2 tbsp mustard

2 tbsp tabasco

For dredging you will need:

1 cup all purpose flour ( plain flour)

1/2 tsp of baking powder

1 heaped tbsp of nutritional yeast

1 tsp of vegan chicken powder

1 tsp of smoked paprika

1 tsp of onion powder

1tsp garlic powder

1 tsp dried oregano

1 tsp dried tarragon

1/2 tsp salt

For the chick’n you will need:

2 packets of Gardein Barbeque Wings

Or Homemade seitan or any mock chicken meat recipe you are familiar with.

1 packet rice paper

I used Gardein because its quick and easy and little fuss when your short for time!


*Whisk all the wet ingredients for the egg replacer/marinade together until all combined.

* Place wings into mix and let marinade sit for 10mins

* Cut rice paper sheets in half and soak individual pieces in warm water until soft but not extremely soft otherwise its a bitch to work with.

* Take a piece of your chick’n and wrap it in the rice paper like you would a burrito just so that the chicken piece is completly covered doesn’t matter if it looks like a wrinkly prune it will still work!

– repeat that with all the wings and set aside

* Now mix all your dry ingredients for the dredging together until evenly combined you can add more spices if you like if you want it spicy add some Cayenne pepper.

* Once your dredging is ready first step is to coat your wings in the flour mix. Once they are all coated in the flour, dip your floured wings into the egg replacer/marinade mix then back into the flour mix then set aside once again.

Once thats all done your ready to get cooking..

I shallowed fried mine in rice bran oil cos thats just how i roll but i suppose you could deep fry them but it’s really not necessary.

If shallow frying allow about 3 mins per side or until looks golden and delicious drain on some paper and Ennnjooyy!

Goes really well with Honeyless Honey mustard which is;

2 tbsp of mustard

1 tbsp of agave nectar


Vegan Popcorn Cauliflower Recipe


1 large cauliflower
2/3 cup plain flour
1 tbs mustard powder
2 tsps of vegan chicken powder
1 tbsp of nutritional yeast
1 tsp oregano or whatever dry herb you like
1 tsp paprika
Egg replacer equivalent to 1 egg ( almond milk or chickpea brine should work fine)
Boiling water
Freezer bag/ zip lock bag

*Cut cauliflower into small bite size “popcorn” florets.
* Place in a bowl sprinkle with a pinch of salt cover with boiling water and allow to blanch for approx 15-20 mins
*Meanwhile mix all your dry ingredients until all incorporated evenly
*After you finish blanching cauliflower drain water in the sink and place cauli into zip lock bag with half your flour mixture and shake until all cauliflower pieces are coated. Add your prepared replacer mix to the bag and shake again until all covered.
*remove from bag and coat cauliflower in the remaining flour or you can just add it to the bag it should work fine but I don’t think you will get an even crunchy coating…

** now fry until crispy and golden and enjoy!!!