Vegan Chicken Nuggets


1 lb block tofu pressed and drained of liquid


3 tablespoon light soy sauce or tamari
1/2 cup filtered water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 tablespoon nutritional yeast


3/4 cup plant-based milk
1-1/2 teaspoons apple cider vinegar
1 cup gluten free flour or regular flour

Crumb Mixture

1-1/4 cup breadcrumbs
3 teaspoons smoked paprika
3 teaspoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon sea salt


  1. Take your pressed tofu and slice it in half length wise. Cut the tofu into 1-inch cubes.
  2. In a bowl, add all the marinade ingredients and stir to combine. Add tofu and stir to combine. Marinade for at least 15 minutes, but up to overnight.
  3. In a bowl, add the milk and the apple cider vinegar. Stir to combine and let sit for about 2 minutes. This is your buttermilk mixture.
  4. Add the flour to another bowl and line up side by side.
  5. In a bowl add all the crumb mixture ingredients. Line up beside the buttermilk.
  6. Take a few tofu piece from the marinade. Dip them into the flour, shaking off all the excess flour, then into the buttermilk. Shake off the excess buttermilk, then dip them back into the flour, then into the buttermilk again, shaking off all the excess again. Then dip them into the crumb mixture, roll around, and place on a baking sheet.
  7. Repeat the above process for the remaining tofu.
  8. Heat 1/4 cup of oil in a deep skillet over medium high heat. When oil is hot, fry the tofu in batches for 1-1/2 minutes each side (check for browning) or until golden brown. Remove to a paper towel to absorb the excess oil.
  9. Allow to cool slightly, then serve immediately with or without a dipping sauce.
  10. To bake the tofu, preheat the oven to 400ºF/200ºC. Line the battered and breaded tofu pieces on the baking sheet and spray with some cooking oil on both sides. Bake for 25 minutes, flipping once at the halfway mark.

Makes 35 pieces.

Source: Meatless Monday


Cheesy Eggplant Parmigiana


3-4 large eggplants
2 cups chickpea flour (gram flour)
2 cups plain flour
2 cups bread crumbs or panko
3 cups vegetable oil, for frying
sea salt, for sprinkling

Béchamel Sauce

4 cups soy milk/cashew milk
pinch nutmeg
1 tsp sea salt
1 tsp white ground pepper
1/2 cup vegan margarine
1/2 cup plain flour
1 cup grated vegan cheese

Simple Tomato Sauce

2 tbsp olive oil
2 onions, finely chopped
6 cloves garlic, minced
1 tsp sea salt
1 tsp cracked black pepper
2 cans chopped tomatoes
1 tsp caster sugar
2 tbsp white wine vinegar

To Serve

steamed veggie or salad
dairy-free Parmesan


  1. First up prepare the eggplant, trim the stems off then cut them into 1/2-inch ‘sheets’ lengthwise. You should be able to get 6-8 pieces from each eggplant.
  2. To coat the eggplant, put the gram flour in a mixing bowl and whisk in enough water to make it a beaten egg like consistency.
  3. Put the flour in another bowl and the breadcrumbs in another. To coat the eggplant, dip a piece of eggplant first in the flour, then the gram flour mixture and finally the breadcrumbs. Repeat the process until all the eggplant are coated.
  4. Heat the vegetable oil in a deep frying pan over medium heat. (Alternately, you can always place the coated eggplant on a lined baking tray and bake them for 20 minutes.) Fry the eggplants in batches of 3, for 2 minutes on each side, use a spider to turn them over and to carefully take them out and place them on a plate lined with paper towel to soak up any excess oil. Continue to fry all the remaining eggplant. Season Fried eggplant with sea salt.
  5. To prepare the tomato sauce, place a large saucepan over low heat and add the olive oil followed by the onion and garlic. Sauté for around 4 minutes with the seasoning. Add the tomatoes, sugar and vinegar and stir well. Cover the pan and simmer the sauce for 12 minutes.
  6. To make the Béchamel Sauce, heat the margarine in a pot on the stove at medium heat. As the oil heats, add the flour and stir or whisk vigorously.
  7. Add the soy milk. Continue to stir and whisk to allow the sauce to thicken gradually.
  8. When the desired thickness is reached (keep in mind that the sauce will continue to thicken as it cools), remove from the heat and mix in the other ingredients except the vegan cheese. Set aside.
  9. Preheat oven to 180ºC.
  10. To assemble, in a large baking dish, ladle some tomato sauce into the bottom of the dish, then do a layer of eggplant, followed by béchamel and a sprinkling of vegan cheese, repeat the layers until you’ve filled your dish to the top. Make sure the last layer is béchamel and cheese.
  11. Place the dish into the oven on the middle shelf and bake for 35 minutes. Once cooked it should be beautiful and golden on top. Let it sit for at least 10 minutes before serving. Serve the dish with lots of vegetables or a big salad.

Makes 6 servings.

Source: Plant Based News

Deconstructed Vegan Pecan Pie


Pie Crackers
olive oil cooking spray
3 sheets phyllo dough (12″X16″)
1 cup maple sugar

Pecan Pie Filling

5 tablespoons vegan butter
3/4 cups dark brown sugar
3/4 cups maple syrup
2 tablespoons cornstarch
1 tablespoon vanilla extract
1 tablespoon distilled white vinegar
1 teaspoon Kosher salt
8 ounces extra firm silken tofu
2 cups pecans (toasted, roughly chopped)

Coconut Whipped Cream

1 (15 ounce) can full fat coconut milk (chilled overnight)
2 teaspoons powdered sugar
1/2 teaspoon vanilla extract


  1. To toast the pecans, in a medium saute pan over medium-high heat, add pecans in a single layer. Cook until toasted and fragrant, tossing occasionally to avoid burning, about 5-7 minutes. Remove from heat and allow to cool. Chopped the pecan and set aside.
  2. To make the Pie Crackers, preheat the oven to 400ºF. Line a baking sheet with parchment.
  3. Place one sheet of phyllo down, spray evenly with olive oil spray and evenly sprinkle 1/3 of the maple sugar over the top. Place a second sheet of phyllo on top, spray with olive oil and sprinkle with 1/3 of remaining maple sugar. Top the 2 layers with the last sheet of phyllo and spray with olive oil and sprinkle the rest of the maple sugar evenly on top.
  4. Cut the phyllo into 3×4-inch rectangles and place on the prepared baking sheet, you should have 16 squares.
  5. Place another sheet of parchment on top of the squares and a baking sheet on top to weigh down the squares. Bake for 12-15 minutes until golden brown and crispy.
  6. Remove from the oven, leaving the oven on, and allow crackers to cool.
  7. Reduce temperature of the oven to 350ºF.
  8. Make the Pecan Pie Filling. In a medium saucepan over medium heat, stir together the vegan butter, dark brown sugar, maple syrup, and cornstarch. Bring to a boil and reduce to a simmer, cooking for 2 minutes more. Stir in the vanilla extract, vinegar and salt and set aside.
  9. In the bowl of a food processor fitted with a blade attachment, add the tofu and pulse until smooth. Add the maple syrup mixture to the tofu until combined. Remove filling to a large bowl and stir in the chopped pecans.
  10. Place six 4-ounce ramekins in a large deep roasting pan. Divide the pecan pie filling between the ramekins.
  11. Place the roasting pan in the center of the oven and before closing the door, create a water bath by slowly filling the roasting pan with water so it comes about halfway up the side of the ramekins.
  12. Bake at 350ºF until the edges of the pie filling is set and the center has a slight jiggle to it, about 30 to 35 minutes. Remove and allow to cool.
  13. Make the Coconut Whipped Cream. Remove the can of coconut milk that has been chilling in the refrigerator overnight and scrape the coconut cream that has risen to the top of the can and remove to a large chilled bowl.
  14. Whisk the coconut cream until soft peaks form and add the powdered sugar and vanilla extract. Continue to whisk until medium peaks form.
  15. To serve, top each ramekin with a dollop of coconut whipped cream. Serve with pie crackers on the side.

Makes 6 servings.

Source: Chef Carla Hall

Vegan Corn Dog


4 vegetarian Sausages
2 large hot dog buns

Corn Flour Batter

75 g plain flour
45 g yellow cornmeal
1 tbsp sugar
1/2 tbsp baking powder
1/2 tbsp vegan egg replacer
1 tbsp water
125 ml oat milk
sunflower oil

Seasoned Flour

50 g Plain Flour
1 tsp cayenne seasoning
1 tsp paprika seasoning
pinch of salt and pepper

Tobacco Onions

1 slice white oion
2 tbsp Old Bay Seasoning
100 g plain flour


1 tbsp fresh coriander finely chopped
chili jam
vegan barbeque sauce


  1. Firstly, make the Corn Dog batter by combining the plain flour, yellow cornmeal, sugar and baking powder in a large bowl. Then add in the egg replacer with the water and gradually mix in the oat milk until you get a smooth batter.
  2. Next, make your seasoned flour by mixing together the plain flour, cayenne, paprika, salt and pepper in a bowl. Roll the Linda sausages in the seasoned plain flour to cover the full sausages. Set aside to cook later.
  3. Next make your tobacco onions, by thinly slicing an onion into half-moon shapes and tossing them well in plain flour and Old Bay seasoning.
  4. In a large pot over medium heat, add enough sunflower oil to come halfway up the sides and heat to 170ºC. Dip the sausages into the corn batter mix and then fry in the oil until golden brown – around 5 minutes. Ensure you turn the sausages throughout cooking to ensure an even cook and golden colour. Once cooked, remove the sausage from the oil and place on kitchen towel to absorb excess oil.
  5. While the corn dogs are resting, cook your tobacco onions. Use the same pan of oil as you did for the sausages and add the onion mixture to the oil and deep fry until golden brown – around 4 minutes. Remove from the oil and drain.
  6. Serve two sausages in each of your hot dog buns, topped with crispy Tobacco onions, chili jam and barbeque sauce. Garnish with fresh coriander.

Makes 2 servings.

Source: Vegan Food and Living

Apple and Cinnamon Breakfast “Risotto” with Oat Bran and Almonds


4 large Gala, Pink Lady, or Empire apples
1 teaspoon unrefined coconut oil
1 teaspoon ground cinnamon
2 cups unsweetened vanilla almond milk
1/4 cup oat bran
2 packets monk fruit extract
10 almonds, toasted and chopped


  1. Wash the apples and cut them into very small dice, or chop them into small pieces, about 1/4-inch dice.
  2. Melt the coconut oil in a large nonstick skillet over medium-high heat. Add the apples and cinnamon and cook until softened, 2 to 3 minutes.
  3. Remove the apples from the heat. Add the almond milk and stir in the oat bran and monk fruit extract.
  4. Place the mixture back on medium heat and bring to a simmer, stirring. Cook until the mixture is thick and creamy, about 1 minute.
  5. Divide the mixture equally among four small bowls and sprinkle each evenly with toasted almonds.

Makes 4 servings.

Source: The Negative Calorie Diet