Vegan Gravy

Vegan Gravy Tried Tested

This is a great companion to the Lentil Loaf. I’ve adapted the recipe by making a roux with Earth Balance spread

1/4 cup nutritional yeast
1/4 cup whole wheat pastry flour
1/2 cup Earth Balance
2 cups vegetable broth
2 tbsp low sodium soy sauce
1 tsp onion powder
1/4 tsp garlic powder

In a small non-stick skillet, melt the Earth Balance and whisk nutritional yeast and flour together and toast over medium heat until it smells toasty, about 4 minutes. Transfer to a medium saucepan and whisk in remaining ingredients. Bring to a boil and allow to thicken as desired. Add salt and pepper to taste.

Source: Mona Aumair

Glazed Lentil Walnut Apple Loaf

Glazed Lentil Walnut Apple Loaf Tried Tested

This is my go-to special occasion recipe and has served to be Christmas dinner for a couple years. It’s also great as a shepherds pie too.. just leave off the glaze and add mashed potatoes & bake!
1 cup uncooked green lentils
1 cup walnuts, finely chopped and toasted
3 tbsp ground flax + 1/2 cup water
3 garlic cloves, minced
1.5 cups diced sweet onion
1 cup diced celery
1 cup grated carrot
1/3 cup peeled and grated sweet apple (use a firm variety)
1/3 cup raisins
1/2 cup oat flour
3/4 cup breadcrumbs
2 tsp fresh thyme (or 3/4 tsp dried thyme)
salt & pepper, to taste (I use about 3/4 tsp sea salt + more Herbamare)
red pepper flakes, to taste

1/4 cup ketchup
1 tbsp pure maple syrup
2 tbsp apple butter (or unsweetened applesauce in a pinch)
2 tbsp balsamic vinegar
Preheat oven to 325F. Rinse and strain lentils. Place lentils into pot along with 3 cups of water (or veg broth). Bring to a boil and season with salt. Reduce heat to medium/low and simmer, uncovered, for at least 40-45 minutes. Stir frequently & add touch of water if needed. The goal is to over-cook the lentils slightly. Mash lentils slightly with a spoon when ready.
Toast walnuts at 325F for about 8-10 minutes. Set aside. Increase oven temp to 350F.
Whisk ground flax with water in a small bowl and set aside.
Heat a teaspoon of olive oil in a skillet over medium heat. Saute the garlic and onion for about 5 minutes. Season with salt. Now add in the diced celery, shredded carrot and apple, and raisins. Saute for about 5 minutes more. Remove from heat. In a large mixing bowl, mix all set aside ingredients together (flax, walnuts, oat flour and breadcrumbs). Adjust seasonings to taste. Grease a loaf pan and line with parchment paper. Press mixture firmly into pan. Whisk glaze ingredients and then spread half on top of loaf. Reserve the rest for a dipping sauce. Bake at 350F for 40-50 minutes, uncovered. Edges will be lightly brown. Cool in pan for at least 10 minutes before transferring to a cooling rack. I usually wait until loaf is cool before slicing.

Source: Mona Aumair

Vegan Omelet

Vegan Omelet tt
5 ounces (±3/4 cup) firm silken tofu, drained and gently patted dry
2 Tbsp hummus
2 large cloves garlic, minced
2 Tbsp nutritional yeast
Salt and black pepper
1/4 tsp paprika
1 tsp cornstarch or arrowroot powder

1 heaping cup veggies of choice (I like onion, tomato, mushroom, spinach)

Fresh herbs
Vegan Parmesan Cheese

Preheat oven to 375 degrees F.
Prep veggies, drain and dry tofu, and mince garlic. Set aside.
Heat a small-to-medium, oven-safe skillet over medium heat. Once hot, add olive oil and minced garlic and cook for 1-2 minutes or until just lightly golden brown.
Transfer garlic to food processor, along with remaining omelet ingredients (tofu – cornstarch) and mix to combine, scraping down sides as needed. Add just a touch of water to thin – 1-2 Tbsp at most. Set aside.
To the still warm skillet over medium heat, add a bit more olive oil and the veggies. Season with salt and pepper and sauté to desired doneness. I like to start with onions and tomatoes, then add mushrooms, and end with spinach so each has proper time to cook. Set aside.
Remove skillet from heat and make sure it’s coated with enough oil so the omelet doesn’t stick. Add back 1/4 of the veggies and spoon on the omelet batter, spreading it gently with a spoon or rubber spatula, being careful not to tear or cause gaps. The thinner and more evenly you can spread it the better. So you may not end up using it all.
Cook over medium heat on the stove top for 5 minutes until the edges start to dry. Then place in 375 degree oven and bake until dry and deep golden brown – 10-15 minutes. The longer it bakes the less soft/wet it will be, so if you prefer a more “well done” omelet, cook closer to 15 or more.
Using an oven mitt, in the last few minutes of cooking carefully add remaining veggies back on top of the omelet and cook another 1-2 minutes to warm through.
Carefully remove from oven with oven mitt and fold over gently with a spatula. If it doesn’t want to fold, you can serve it as a frittata or scramble!
Serve with desired toppings. I went with salsa, vegan parmesan cheese, cilantro and toast.

Source: Sarien Slabbert

Moroccan Cauliflower and Lentils

Moroccan Cauliflower and Lentils

Moroccan Cauliflower and Lentils Tried Tested
This is dinner tonight – my kitchen smells great!

1 medium yellow onion, diced
1 clove of garlic, finely chopped
1 1/2 heaping tablespoons of Moroccan spice blend (recipe follows)
Pinch of red pepper flakes
1/2 large head of cauliflower or 2 1/2 cups
1 cup cooked French lentils
1 1/2 cups or 1 can of crushed or diced tomatoes
1 1/2 cups water
Olive oil
Salt & Pepper
Fresh coriander (optional)

Heat olive oil in a large pot over a medium high heat. Cook onion for about 3 or 4 minutes until translucent. Add garlic and cook an additional minute.

Add the Moroccan spice blend and stir well, coating the onions and garlic in the spices. Cook for 1 minute.
Pour in tomatoes and water and bring to a boil.
Add cauliflower and lentils and bring to a boil again. Turn down to a simmer and cook covered for another 15-20 minutes until the cauliflower is softened.
Serve with fresh coriander as a side or over rice or couscous.

Moroccan Spice Blend:
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Mix and store in an airtight container

Source: Mona Aumair

How to Vegan-ise a regular yummy recipe

How to Vegan-ise a regular yummy recipe 1 How to Vegan-ise a regular yummy recipe 2 How to Vegan-ise a regular yummy recipe 3

Some tips to remember if you wish to substitute the following
• Eggs
• Milk
• Margarine / Butter

1 egg = Mix 1 TBS Flaxseed Meal with 3 TBS warm water. If you only have Flaxseed and not Meal, put the seed in a coffee grinder and grind to powder and Voila, you have Flaxseed Meal.
Let is sit for around 5min and you’ll see the consistency looks like an egg then it’s good to use!
1 egg = 1 banana
1 egg = ¼ cup applesauce

Milk = Organic Almond Milk or Organic Soy Milk

Margarine / Butter = Sweet Baking use Coconut butter/oil
*I usually do half the sugar in recipes for baking especially when I use coconut butter/oil because it’s naturally sweet as well.
Margarine / Butter = Savoury Baking – Olive Oil.
Margarine / Butter = Sweet or Savoury Baking – Earth Balance’s Organic Butter

Source: Sarien Slabbert


1 ½ cups of sliced almonds
2 tablespoon unsweetened coconut flakes
3 large medjool dates, pitted
½ teaspoon vanilla extract
1-2 teaspoon water
pinch of salt

2 ¼ cups of raw cashew nuts
¾ cup water
¾ cup fresh squeezed lemon juice
3 tablespoon honey or agave nectar
1 teaspoon vanilla extract
¾ cup coconut oil, melted

1 cup raspberries (I used frozen raspberries)
2 tablespoon fresh squeezed lemon juice
1 tablespoon water
1 cup of the filling

1. Soak dates in water for about 30 mins, then chop
2. Combine almonds and coconut flakes in a food processor and pulse until you have a crumbly texture
3. Add dates, vanilla extract, water and salt and process until well combined
4. Divide the dough between 6 dessert glasses and press to the bottom of the glass

1. Blend cashews, water, lemon juice, honey, vanilla extract and coconut oil in a blender until you have a smooth texture. Make sure the texture is not gritty!
2. Set aside 1 cup of the filling and divide the rest between your dessert glasses with the crust
3. Place glasses in freezer while making the topping

1. Combine the filling that you have set aside with raspberries, lemon juice and water in a blender and blend until creamy and smooth.
2. Divide the raspberry filling between your dessert glasses and place glasses back in the freezer for 1h, then transfer to the refrigerator for another 1-2h before serving (make sure the middle is cold but not frozen or else leave in the refrigerator until defrosted).

Photo: The Recipe Hunter
Source: Sarien Slabbert