Baked Gyoza Dumplings
This baked gyoza curry is the perfect fusion of crispy dumplings and fragrant red curry, all baked together in one easy dish. It’s flavourful, nourishing, and makes weeknight dinners feel special.
Vegan Cinnamon Scrolls
These vegan cinnamon scrolls are soft, fluffy, and filled with warming cinnamon sugar. They’re the perfect weekend bake when you’re craving something cosy and satisfying. I love these vegan cinny scrolls because they strike the perfect balance between comforting and wholesome. You don’t need eggs or dairy to get that classic soft texture and golden swirl.
Panzanella (tuscan bread salad)
A vibrant Tuscan bread salad that soaks up all the deliciousness of summer veggies and a punchy vinaigrette. Made with simple ingredients and lots of flavour, Panzanella is a no-fuss dish that feels fancy.
Marry Me Tofu
This Marry Me Tofu is a flavour-packed vegan dish featuring marinated tofu fillets grilled until golden, then simmered in a rich, creamy sun-dried tomato sauce. It’s the perfect plant-based comfort meal to impress anyone; yes, even non-vegans.
The Best Vegan Cheeseburger Ever
Every now and then, I get a serious craving for a classic McDonald’s-style burger. This vegan cheeseburger satisfies that craving and then some, with a juicy, flavour-packed patty that tastes even better than the original.
Oreo McFlurry Ice Cream
Cold, creamy, and packed with crushed Oreos, this no-churn Oreo McFlurry Ice Cream is the ultimate dairy-free dessert. Made with just four ingredients, it delivers big on nostalgia and flavour without the need for fancy equipment.
Classic Tabbouleh Salad
This classic tabbouleh salad is vibrant, refreshing, and loaded with fresh herbs and zesty lemon (and of course vegan). It’s the kind of dish you crave on warm days—or when your gut needs something clean and nourishing.
Tofu Shawarma
This vegan tofu shawarma is smoky, spiced, and satisfying; perfect for wrapping, scooping, or bowl-building. It is the perfect protein source for any meal, (it’ll make a tofu convert out of you I promise!).
The Best Vegan Chocolate Chip Cookies
Crispy on the edges, soft and chewy in the middle—these vegan chocolate chip cookies hit all the right notes. They’re easy to make, dairy-free, egg-free, and made with simple ingredients you probably already have.
Thick Vegan Frosting
The frosting of your dreams! Sweet and creamy, this thick vegan frosting only requires four ingredients and only a simple hand mixer (no stand mixer required!)
Vegan Gnudi Bolognese
Soft, pillowy spinach gnudi made with tofu “ricotta,” served with a rich, hearty vegan bolognese. This dish is comforting, nourishing, and perfect for when you want something cozy but still packed with greens. Gnudi (pronounced “new-dee”) is an Italian dish that literally means “naked” in Tuscan dialect. I love the name it’s so fun! They’re called “naked” because they’re basically ravioli without the pasta shell — little dumplings made with a soft ricotta and spinach filling, usually served with a tomato or butter sauce.
Easy Vegan Parmesan
This easy vegan parmesan is nutty, cheesy, and salty with a zesty little twist. It takes 2 minutes, a blender, and a handful of pantry ingredients — and adds magic to almost any savoury dish. This vegan parmesan is fantastic to have on hand, it tastes as close to parmesan as you can get — but it’s totally dairy-free, full of healthy fats, and super versatile. It’s perfect sprinkled on pasta, salads, roasted veggies, soups, or avocado toast. Seriously, the uses you’ll find for this will be endless.
Vegan TVP Bolognese
A rich, hearty, plant-based twist on a classic comfort dish. This bolognese is packed with flavour and protein, and it’s the perfect way to sneak in extra veggies. I love this recipe because it’s simple, budget-friendly, and genuinely satisfying. The texture of the rehydrated TVP mimics mince beautifully—chewy, meaty, and perfect for soaking up all that rich tomato sauce. It’s also high in protein, low in fat, and super versatile.
Protein Peanut Butter Slice
Who said protein in desserts tastes bad? This is one of my go-to fridge slices when I want something that’s equal parts delicious and functional. It’s packed with protein (over 17g per slice!), has a great balance of carbs and fats to keep you full, and genuinely tastes like a Reese’s Peanut Butter Cup crossed with an LCM Bar. Yum!
Crispy Hash Browns
These golden, crunchy hash browns are the ultimate comfort food—crispy on the outside, soft in the middle, and totally satisfying. I love making these crispy hash browns because they’re simple, super versatile, and honestly better than anything store-bought. They’re made from just a few ingredients you probably already have, and they’re egg-free!
Creamy Roasted Cauliflower Dip
I love a creamy dip, but since trying to reduce the amount of dairy that I consume I’ve been looking for a dip to satisy my creamy cravings and this roasted cauliflower dip hits the spot! It’s loaded with flavour, easy to make, and packed with plant-based goodness. It’s the kind of dip that tastes like comfort food but delivers on nutrients.
Gyoza Vegan Buddha Bowl
Fresh, easy and simply delicious, this gyoza buddha bowl is full of colourful veggies, crispy rice and protein-rich edamame, topped with a zesty spring onion ginger sauce and black sesame seeds. It’s the perfect mid week dinner when you can’t be bothered cooking! It’s a true energy boost, packed with nourishing ingredients that support gut health, immunity, energy, and digestion.
Banoffee Vegan Caramel Slice
A dreamy banoffee caramel slice comprised of four layers of honeyed biscuit, banana cream, fudgy caramel, and a crisp chocolate top. Yes, this is ooey, gooey deliciousness and you won’t want to stop at just one slice! Plus, it’s totally plant-based.
Saucy Golden Curry w/ Crispy Chickpeas and Butter Beans
I was craving Indian food, but I was looking for something that I hadn’t tried before. It got me thinking about the possibility of combine a masala with a veggie sauce and this golden curry was born! This comforting plant-based curry features a silky roasted sweet potato and red capsicum sauce blended with cashews, layered over a fragrant onion-tomato masala and finished with crispy chickpeas, tender butter beans, and a touch of coconut yogurt for the perfect balance of spice, creaminess, and warmth.
Blueberry Mini Cheesecake Cups
Who doesn’t love a mini cup recipe? These no-bake blueberry cheesecakes contain no nuts, are low-bloat, low-FODMAP and are oh so delicious!
