Recipe by Nadia Fragnito

Enjoy these nourishing walnut meatballs with pasta or crusty bread for a hearty Italian meal that will impress the whole family.

Serves: 6 
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients

Walnut Polpette

• 2 cups walnuts
• 2 slices seeded bread (or your favourite bread)
• 1 tablespoon vegan ‘beef’ style stock powder
• 2 tablespoons nutritional yeast flakes
• ¼ cup water
• handful of fresh parsley
• several generous dashes of liquid smoke (optional)

Pomodoro Sugo

• 2 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 700g tomato passata
• 1 teaspoon salt
• few basil leaves (optional)

Method

Walnut Polpette

Into a blender or food processor, pulse walnuts and bread briefly.

Add remaining ingredients except the water and process until it begins to resemble mince. Now with the blender still running, add the water. The mixture should now be moist and malleable.

Roll the mixture into balls the size of a walnut shell (or slightly larger if you like) and place on an oven tray lined with baking paper.

Bake in a preheated 180C oven for 25 minutes. Turning over carefully half way through.

Meanwhile, make the pomodoro sauce.

Pomodoro sugo

In a medium saucepan, heat the oil over a low-medium heat and add the garlic. Allow the garlic to infused for 1-2 minutes, stirring often, ensuring it doesn’t brown.

Stir through the passata, salt and basil leaves. Cover and simmer over a low heat for 15 minutes, stirring occasionally.

Once out of the oven, stir the polpette gently through the tomato sugo and simmer on low for a few minutes so the balls soak up some of the liquid.

Remove from the heat and stir through your favourite pasta or enjoy on their own as a side or starter along with fresh crusty bread for dipping.

NOTE: This dish can easily be made gluten free – just replace with slices of your favourite gluten free bread/breadcrumbs.

Nutritional Guide

Amount per serving:

If you would like to become a Happy Vegan Living recipe contributor – contact us via our social pages or on our Contact Us page.

Recipe by Nadia Fragnito

You won’t need that dairy version anymore – a block of tofu, a few flavourful additions and you can create your very own creamy dreamy alternative.

Ingredients

• 250g firm tofu
• 1/4 cup full-fat soy milk
• 1/2 teaspoon salt
• 2 teaspoons of vinegar or lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• extra generous glug of olive oil

to serve: cracked black pepper and drizzle of extra virgin olive oil

Method

​Add all ingredients to a food processor. Process until it reaches a ricotta consistency, smooth but with a touch of graininess. While the blender is running, add a dash more soy milk for extra creaminess.

For an authentic looking ricotta, press into a ricotta cheese mould, wrap and leave in the fridge for 3 hours to overnight. When ready to serve unmould onto a plate, drizzle with olive oil and sprinkle with black pepper.

Nutritional Guide

Amount per serving:

If you would like to become a Happy Vegan Living recipe contributor – contact us via our social pages or on our Contact Us page.

Serves: 6 
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

• 8 cups vegetable stock  
• 2 tbsp of soy or tamari sauce  
• 1 tbsp of finely grated fresh ginger
• 1 tbsp of white miso paste
• 1 tsp sriracha or more to taste
• 3 large cloves crushed
• 3-6 dried shiitake mushrooms
• ½ red onion finely sliced
• Greens of your choice – you cannot use too much greens so use as much as you like – remember that greens usually reduce down in volume significantly
• 1 -2 cup mushrooms sliced (you can use regular button mushrooms or Asian stir fry mushroom mix if you like)
• 1 block tofu (optional)
• Noodles of your choice cooked per package instructions and drained (we use Ramen noodles, udon noodles etc)

TOPPINGS: Fresh Chili, shallots, coriander, lemon/lime wedge

Method

1. Add water, stock, soy sauce, ginger, miso, sriracha and garlic to a large pot and bring to a boil. If you have time boil it for ten mins or so to let the flavours really get in there but it isn’t necessary.
2. Add, onion, mushrooms and greens to pot and cook for 5 minutes (overcooking isn’t the end of the world but your greens will basically disintegrate).
3. Carefully add the tofu and noodles* and cook for an additional three minutes.
4. Taste and adjust seasonings if needed. Ladle soup into bowls and add optional toppings.

* If you are making a big batch of this soup for yourself to have later meals DO NOT add the noodles as when you refrigerate the soup for later – the noodles will continue to absorb the soup and become too squashy. Just pop the cooked noodles in the bottom of your bowl and pour the hot soup over them when you serve yourself so that you have nice soup and cando fresh noodles when you go to have leftovers.

Nutritional Guide

Amount per serving:

* The nutritional information provided above is to be used as a guide only and your meal may differ

Serves: 10
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (2 hours including chilling)

Ingredients

• 2 sheets of vegan friendly puff pastry
• 1 cup caster sugar
• 1/2 cup vegan friendly custard powder  

• ¾ cup corn flour
• 4 cups of your favourite plant-based milk
• 2 tsp vanilla extract
• 60 grams of Nuttelex or vegan butter substitute/margarine

Icing Ingredients

• 2 cups of icing sugar (sifted)
• 1 teaspoon Nuttelex
• Passion fruit pulp (about 1 passion fruit) – we keep a tin in the pantry for impromptu vanilla slice *alternatively if you don’t have passion fruit use 1 teaspoon of vanilla extract.
• 1 – 2 teaspoons of water

Method

1. Preheat oven to 200 C. Place the puff pastry sheets on lined oven trays. Prick with a fork and bake for 10-15 minutes at 200C or until lightly browning on top. When you remove them from the oven flatten them if they are too “puffy” with a clean tea towel as you want them flat for the slice.
2. Mix the caster sugar, cornflour and custard powder in a saucepan. Gradually add milk, whisking continually to ensure no lumps form.
3. Add the Nuttelex/ vegan butter mixing continuously until the custard is thick over medium / high heat.
4. Remove from stove top and add the vanilla.
5. Let everything cool slightly. Place in a 22 cm square tin, first the pastry, then spread the custard evenly over the first sheet of pastry then place the second sheet of pastry on top. Place in the refrigerator.
6. Once completely cool, make the icing and ice the slice

Icing

Place icing sugar, Nuttelex (vegan butter) and passion fruit pulp in a bowl and mix. Add small amounts of water at a time until you have a medium textured spreadable icing. Spread evenly over the top of the cool slice. Only cut the slice when completely cool.

Nutritional Guide

Amount per serving:

This recipe is adapted from: https://www.bestrecipes.com.au/recipe/vanilla-slice-l1483.html

We haven’t tried it yet but it could make a great 24h snack served with vegan ice cream…

Serves: 3 (2 pancakes per serve)
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

• 1 cup of rolled oats
• 1 tsp of bicarbonate (baking) soda
• 1 tsp of cinnamon powder (substitute nutmeg if preferred)
• 1 scoop of vegan protein powder (we used White Wolf Nutrition Vanilla – you could definitely experiment here with different flavours for your pancakes)
• 1 medium banana
• 1 cup of your favourite mylk (we use Pure Harvest Activated Almond Milk)

Note – depending on the protein powder you use, as well as the sweetness of your banana, you can optionally add 1 tbsp of sweetener such as coconut sugar, agave etc. However,we do not use additional sweetener.

Method

1. Simply blend all items in your high-powered blender until it creates a smooth batter
2. Prepare a pan with a light spray of oil and heat to medium-high heat. Measure out 1/3 of a cup of batter (this makes one pancake) and add the batter to the hot pan
3. The pancake is ready to flip when there are bubbles forming on the batter. But be warned, if your pan is too hot you can get bubbles too early and your pancake will then be difficult to flip!
4. Once you have navigated flipping the pancake, cook the other side for a couple of minutes. Again, if your pan is too hot you can get a brown outer with an under cooked middle. Every stove top is different so have a play with getting the right temp and timing for flipping your pancakes

Serve with berries or other fruit, maple syrup or your favourite vegan yoghurt for a delicious but guilt free breakfast or snack.

They will keep in the fridge for up to 5 days if you don’t eat them before then (you will).

Nutritional Guide

Amount per serving:

This recipe is adapted from: http://www.littlewellnesscorner.com/recipe/easy-healthy-vegan-protein-pancakes/ 

Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

• 2 tsp oil (olive or vegetable)
• 1 diced onion
• 1 garlic clove – crushed
• (Optional) – Chilli – fresh of flakes
  
• 1 400g tin of diced/chopped tomatoes
• 2 celery sticks, sliced
  
• 1 tbsp tomato paste
• 1 400g tin of four bean mix
• 2-3 tbsp Vegan pesto – we use IPastai Vegan Basil Pesto available at Woolworths or Rosa’s Dairy Free Pesto available at many small grocers or wholefood/health food stores
• 150g baby spinach (half a family size bag)
• Salt and pepper to taste
• Fresh parsley or coriander to garnish

Method

1. Heat a fry pan to a medium-high heat
2. Add the olive oil and the onion, garlic and chilli to the pan and cook till the onion is soft
3. Add celery, un-drained tinned tomatoes (chop up if they are whole), tomato paste and bean mix
4. Bring to boil, simmer, covered for about 5 minutes
5. Stir in pesto and spinach, cook for another 1 minute
6. Season to taste
7. Serve and garnish with fresh herbs

Nutritional Guide

Amount per serving:

Serves: 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Ingredients

• One large onion – diced
• 1-2 tbsp Olive oil 
• 1 Birdseye chilli
  • OR 1 tbsb of chilli powder
  • OR 1 Cayenne chilli if less heat preferred
• 1 tbsb of cumin
• 1 tbsb of oregano
• 1 tbsb of hot paprika
• 1 tbsb of chopped coriander
• 1 tbsb of chopped jalapeño chilli (optional)
• 1 400g tin of beans (black beans, maxi beans, kidney beans – we prefer black beans) or you could use lentils, tofu or a Vegan mince like TVP (textured vegetable protein) –  whatever you have in the pantry
• 1 400g tin of diced/chopped tomatoes
• 1 tsp of porcini powder (not essential if you don’t have this it is mushroom powder it makes it super yummy)
• 1 tsp of sugar, agave nectar or maple syrup
• You can include other suitable ingredients such as corn, diced capsicum (peppers), 
  

Method

1. Heat a deep dish fry pan (or saucepan) to a medium-high heat
2. Add the olive oil and the onion to the pan and fry for 2 minutes
3. Add chilli, cumin, oregano, paprika and coriander  and fry until onions become translucent
4. Add remaining ingredients, reduce heat and simmer for about 30 minutes stirring occasionally
5. If the chilli is drying out while simmering, add small amounts of water to maintain the desired consistency
6. Serve with your favourite Mexican dish —  Tacos, Nachos, Burritos, Tortillas, salad or eat on its own for tasty high protein dish

This dish can be easily stored in portions and frozen and reheats easily in the microwave.

This recipe was originally adapted from  “Mexican Vegetarian Cooking” by Edith Metcalfe De Plata Healing Arts Press  (1983)

Nutritional Guide

The following approximation is based on using black beans, sugar, a red chilli and including Jalapenos.

Amount per serving:

Serves: 4
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Ingredients

• 1.5-2 cup red lentils – we make it with 2 because I like it more “lentily”.
• Bunch of coriander (if you hate coriander you could probably use parsley and from memory, the original recipe called for parsley here).
• 1 tsp turmeric
• 1.5 tsp ground cumin
• 1 brown onion
• 1 clove crushed garlic
• 8 cups of Vegetable stock
• 1 tbsp Olive oil
• Juice of half a lemon.
  

Method

1. Chop onion and cook in olive oil in a large pot until soft
2. Add chopped garlic, turmeric and cumin and stir through for a minute or two
3. Rinse lentils and add to the onion and garlic and stir through
4. Add stock and leave soup to simmer for about 30 minutes until the lentils are cooked (soft)
5. Add coriander (we usually add a lot, but add as much as you like) and the lemon juice
6. Allow that to simmer through for another 5 minutes

Serve on its own or with some crusty bread. Left overs are great for a quick lunch or dinner.

Nutritional Guide

The following approximation is based on 2 cups of lentils.

Amount per serving: