Vegan Pumpkin Soup

Warms the soul as well as the belly!

Ingredients (serves 2-3)

  • 200g butternut pumpkin
  • 4 large carrots
  • 125g can coconut cream
  • 4 fresh sage leaves
  • 1 sprig fresh rosemary
  • 1 litre vegetable stock
  • Chives to serve

Method

  1. Preheat the oven to 200*C and roast the pumpkin and carrots until soft and golden. Allow to cool slightly.
  2. Place the roasted pumpkin and carrot, sage, rosemary, stock and coconut cream in a blender or food processor and blend until smooth. Alternatively, place the mixture in a large bowl or saucepan and blend with a stick blender until smooth.
  3. Serve hot with chives on top.

Spiced Protein Porridge

Hooray! The weather is FINALLY cool enough for the first protein porridge of the season!

Ingredients (serves 1-2)

  • 3/4 cup rice flakes or oats
  • 1/2 cup almond milk
  • 1 tbsp flaxseed
  • 2 tbsp vanilla pea protein
  • 1/2 tsp chai spice (or cinnamon / cardamom)
  • Banana and almond butter for serving

Method

  1. Mix the rice flakes, milk, protein, flaxseed and spice together in a bowl.
  2. Microwave on high for 2.5 minutes.
  3. Serve topped with banana and almond butter. Easy!

Nutty Carob Granola

Nutty, chocolately granola without the hidden sugar!

Ingredients

  • 1/2 cup buckwheat groats
  • 1/4 cup oats
  • 1/2 cup quinoa flakes
  • 1/4 cup flaked almonds
  • handful each of hazelnuts, cashews, walnuts and flaked coconut
  • 2 tbsp carob
  • 2 tbsp cacao
  • 3 tbsp olive oil Nuttalex, melted

If you prefer your granola sweeter, add 1-2 tbsp maple syrup.

Method

  1. Preheat the oven to 180*C and line a baking tray with baking paper.
  2. Mix all of the ingredients together and spread onto the baking tray.
  3. Bake until crispy (~ 15-20 minutes), using a fork to turn the mixture every 5 minutes.

Roast Pumpkin and Eggplant Bake

This is one of my favourite meal-prep dishes ever, and I have been known to exist off it when I’m on a week of night shift. This is vegetarian soul-food at it’s finest – packed full of veggies and unbelievably tasty, plus easily adaptable to suit the vegans, dairy-free and coeliacs among us!

Ingredients (serves 4) 

  • 250g kent pumpkin
  • 1 large eggplant
  • 1 tin of diced tomatoes
  • 4 fresh basil leaves or 2 tsp dried basil
  • 1 clove of garlic or 1 tsp garlic powder
  • 2 tsp dried oregano
  • 1 cup salt-reduced stock (use either veggie or chicken  – use a gluten free stock to make this coeliac friendly!)
  • 1 yellow capsicum
  • 2 large carrots
  • 150g bag of baby spinach leaves (can also substitute for green kale)
  • shredded mozzarella for sprinkling on top (portion dependent on how cheesy you like it, can be substituted for dairy-free cheese instead) 

Method 

  1. Preheat the oven to 200*C. Slice the pumpkin into 1cm thick slices and place on a baking tray lined with baking paper. Bake until just soft (about 20 minutes – continue the rest of the recipe in the meantime!).
  2. Prepare the sauce: Place the tomatoes, stock, garlic and herbs into a mixing bowl and stir until well combined. If you like your sauce thicker, you can also add 1 tbsp tomato paste or substitute the tinned tomatoes for passata instead. 
  3. Prepare the rest of the veggies: Slice the eggplant width ways into discs. Dice or slice the capsicum into small strips. Also slice the carrots length ways into small discs.
  4. In an oven-proof baking dish, start by laying down a layer of eggplant slices. Top with the spinach leaves, then a layer of pumpkin, followed by the capsicum and carrots, then half the sauce and a small sprinkle of cheese. Repeat the process with another layer of eggplant, then spinach, pumpkin, capsicum and carrot, with the rest of the sauce spooned over the top and sprinkled with cheese to your liking.
  5. Bake until the eggplant is soft and the cheese on top is golden brown (about 20-30 minutes). Allow to cool slightly before serving.

Note that even when it has been cooked, the eggplant skin can be a little tough to slice, so go slowly with a big knife! Also feel free to experiment with different types of cheese – I have used combinations of Jarlsberg, Edam, feta, mozzarella, ricotta, goats cheese and provolone with great success! 

High Protein Banana Bread

This is a variation of the banana bread recipe by I Quit Sugar with the added benefit of pea protein.

Ingredients 

  • 1/2 cup coconut flour
  • 1/2 cup pea protein (I used Botanika Blend’s raspberry coconut flavour)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 cup olive oil
  • 2 large eggs
  • 3 overripe bananas
  • 1/3 cup almond milk
  • 1 tsp berry or apple cider vinegar
  • 1/8 cup shredded coconut

Method 

  1. Preheat the oven to 180*C and line a loaf pan with baking paper.
  2. Mash the banana with the milk, eggs and oil until just lumpy (it tastes better with chunks left in!).
  3. Add the rest of the ingredients to the banana mixture and stir until well combined. Pour into loaf tin and sprinkle with coconut.
  4. Bake for 45 minutes or until a skewer comes out clean. Eat while still warm!

Healthy Vegan Chocolate Mousse

Plant-based, high protein, dairy-free, gluten-friendly and low refined sugar – what’s not to love about this variation on chocolate mousse?!

Ingredients (serves 2) 

Method

  1. Blend all the ingredients in a food processor until smooth.
  2. Refrigerate until set (approximately 1 hour). Top with cacao nibs. Enjoy!

Gluten Free Cacao Banana Bread

All the taste of chocolate and banana bread without the nasty hidden sugar! Adapted from Sarah Wilson’s iQuitSugar gluten free banana bread recipe with the added deliciousness of cacao.

Ingredients 

  • 1/2 cup coconut flour
  • 1/2 cup almond meal
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup cacao powder
  • 1/8 cup olive oil
  • 2 large eggs
  • 2 very overripe bananas
  • 1 tsp apple cider vinegar
  • 1/3 cup of yogurt (I used plain Chobani but coyo or flavoured greek yogurt also works)
  • 1/8 cup cacao nibs

Method 

  1. Preheat the oven to 180*C and line a loaf pan with baking paper.
  2. Mash the banana together with the yogurt and the oil.
  3. Add the rest of the ingredients to the banana mixture and stir until well combined.
  4. Bake for 45 minutes or until a skewer comes out clean. Eat while still warm with your favourite peanut butter on top!