I can’t eat beef because of the pretty moo-cows but I can create copycat recipes that once upon a time would have contained meat in this house. This Vegan Loose Meat…
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Vegan Lunches
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Cheesy Jalapeño Broccoli Soup
In contrast to the grey skies outside, this Cheesy Jalapeño Broccoli Soup is a vibrant and warming mix of spicy broccoli soup with a cheesy cashew cream. Topped with fresh coriander,…
- Family-Friendly Vegan Gluten-Free Vegan Light Vegan Meals Vegan Lunches
Winter Inspired Rice Paper Rolls (GF)
With a ginger-miso beetroot paste, earthy mushrooms and hoisin infused tofu, these Winter Inspired Rice Paper Rolls are wonderfully nutritious, quick and super tasty.…
I get food crushes all the time; I am a bit of a tart that way. However, I think this Vegan Mushroom Reuben Sandwich might be the real thing. Pan fried spiced…
The latest in my sneaky vegetable arsenal, My Super Sneaky Potato Nacho Bowl is packed with goodness; cauliflower, carrots, tomatoes, avocado, corn, peas, black beans, spinach, garlic and of course potato.…
- Family-Friendly Vegan Gluten-Free Vegan Vegan Lunches Vegan Mains
Black Rub Cauliflower Tostaditas with El Cielo (The True Taste of Mexico)
The kind folk at El Cielo let me choose from their range of products to create a delicious vegan family meal. While the Husband loves their traditional totopos, I wanted to…
After months of inspecting our beautiful tomato plants for signs of fruit, we finally have a harvest in the first week of Autumn. Globed beauties like Aunt Ruby’s Greens, Beams Yellow…
- Family-Friendly Vegan Gluten-Free Vegan Light Vegan Meals Raw Vegan Recipes Vegan Lunches
Refreshing Hot and Cold Tofu
In the time it takes you to read this post, you could have this Refreshing Hot and Cold Tofu ready. With clean, zesty flavours this wonderful dish looks a little fancy,…
- Family-Friendly Vegan Gluten-Free Vegan Light Vegan Meals Vegan Breakfast Vegan Lunches
Utterly Awesome Vegan Gluten-Free Cauliflower Fritters
These Utterly Awesome Gluten-Free Cauliflower Fritters have blown my mind just a little bit. Inspired by Sarah Britton’s Revolutionary Pancake recipe, these wonderfully moorish savoury rounds are made by soaking and…
This Fresh Wasabi Pea Avocado Toast is my new food happy place. Wonderfully simple, fresh and vibrant it is a gorgeous pick-me up snack ready in minutes. If you love your…
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-mia3-2.cdninstagram.com/vp/855595f9d6450edef85083e895962529/5D3297E8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-mia3-2.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
