This recipe started off more like a mud cake but we have adapted it so that it has more of a brownie consistency. People are always impressed when you can make a really good cake that is vegan. There is a misconception that eggs are needed for binding but this one will prove them wrong! We don’t have any great pics just yet but we make this so often that we’ll be sure to update this post when we take some more photos.
If you grind your own nut meal in the thermomix then feel free to make the meal for this recipe a little bit chunky – it will add a great texture to your brownie cake!
- 1 Cup Rapadura or Sugar
- 125g Vegan Margarine (we use nutellex), or butter or neutral oil
- 1/2 Cacao Powder
- 1/2 Cup Hot Water
- 1 Cup Soy Milk + 1 Tsp Vinegar or Lemon Juice
- 1 Cup Spelt or Wheat Flour
- 1 Cup Almond Meal (or any other nut meal)
- 1 Tsp Baking Powder
- 1 Tsp Baking Soda
– Preheat oven to 180 degrees C (if you have a”slow” oven then turn up the temperature to 190). Grease a large cake pan or line with baking paper.
Add rapadura and margarine/oil to the thermomix bowl and combine on speed 6 for 10 seconds.
– Add the soy milk + vinegar to the thermomix and allow it to curdle while you gather the remaining ingredients (and boil the kettle for the hot water).
– Add the remaining ingredients and combine on speed 4 for 30 seconds.
– Pour into your prepared cake tin and bake until the cake feels firm and an inserted knife comes out looking like a brownie 🙂 around 35 minutes.
If the cake is a little undercooked it will set and have a very gooey centre and if it is a little overcooked it will have more of a cake consistency. Practice makes perfect with this one!
This sauce can be used in stir-fries, as a dipping sauce, atop cooked veggies or to glaze baked tofu or meat. It’s also a good way to use up excess oranges that you thought you would get around to running through the juicer (not in this wintery weather).
We have thyme growing in a pot near the kitchen so it’s easy for us to use the fresh stuff but dried thyme is fine for this recipe. In fact, if you don’t have any, swap it for rosemary or basil or just leave it out all together! Whatevs!
- 450-500g Fresh Orange Juice
- 1 tsp Thyme
- 1 Medium Onion
- 1-2 Clove of Garlic
- 40g Rapadura
- 1 tsp Salt
– Juice oranges and weigh. Set aside in a bowl.
– Place onion & garlic in TM bowl and turbo until chopped. Cook on 100 degrees, speed soft for 3 mins.
– Add remaining ingredients and cook on varoma temp, speed 2 for 15 mins. If the sauce has not reduce enough for you then cook for a few more minutes.
So you may have tried our roasted fruits and wanted more. Or perhaps you’re just in the mood for a crumble, so are we! This recipe is just for the topping, for the method on making the fruit go here. Or if you need this baby immediately, just chop your fruit up small, top with crumble and put it in the oven and hope for the best! Although we recommend pre-cooking your crumble filling.
You may find that this mixture makes up too much for what you need, if so you can reduce the amount of flour or omit the oats. Alternatively, just scale back the entire thing to suit you.
- 1, 1/2 cups Spelt Flour
- 1/2 cup Oats
- 1/2 cup Rapadura (or Sugar)
- 1/2 cup Dairy Free Margarine (or Softened Coconut Oil + 1 tsp salt)
– Pre-heat oven to 200 degrees.
– Combine flour, oats and rapadura in a bowl.
– Add margarine or coconut oil and work through with your fingertips until a sand like appearance is achieved and there are no large lumps.
– Top your fruit with the crumble mixture and pat down.
– Bake for 30-40 mins until edges brown and crumble feels firm to touch.
I know that honey technically isn’t vegan (and neither am I) but alot of vegans tend to eat it. It pops up alot in my recipes but it’s so easy to substitute it with another sweetener so just choose the sugar that’s right for you. Rapadura and other granulated sugars can be used in this recipe, just add a touch of water to the pan.
This tofu can be served atop quinoa or rice, tossed through a salad or stir-fry or could even be a great little side dish. We mostly use it in stir-frys and salads. It is SO easy it’s ridiculous.
- 1 Block of firm Tofu (organic please), chopped
- 1 Tablespoon of Honey (or preferred sweetener)
- 1 Tablespoon Tamari (or soy sauce)
- Splash of oil
– Heat a non-stick frying pan on a high heat on a small hotplate (a high heat on a large hotplate will be too hot) and add the oil to the pan.
– Once the pan is hot add the tofu.
– Add the honey and tamari by drizzling over the tofu.
– Flip the tofu once desired crispiness is reached. Cook both sides evenly and take off the heat. Done!
This pie or pasty filling is simple & delicious, even for meat eaters! You might be thinking that it doesn’t look like a pie filling, it’s essentially just lentils and veggies but believe me, it tastes great! Now that I’m a wholefoods fanatic I love eating vegetables simple & plain. I reckon that the pastry is enough of a treat (not to mention the tomato sauce that I have with it) that the veggies are good enough without any gravy. If you’re a believer that a pie is just not a pie unless it’s filled with gravy as well as the other fillings then just make up the sauce you want and stir through the filling mix before assembly.
Wondering what veggie to choose? ANYTHING! Well, anything that steams well. Mushrooms for example, would probably be better off in with the lentils. I even use things that wouldn’t traditionally go in a pie like brussel sprouts, beans and cauliflower.
- 100-200g Dry Lentils
- 650g Water then a bit more Water
- Vegetables of your choice
- Veggie Stock
- Tofu or tempeh (optional)
– Add lentils to bowl and cover with first lot of water (650g). Allow to soak for up to 4 hours. (if you don’t have time for soaking then cook them on 100 degrees for 20 mins before next steps)
– Choose your veggies, chop them up into small pieces and lay them in varoma.
– Once lentils are sufficiently soaked (or pre-cooked), add the stock to the lentils and top up water to the 1.5 litre mark.
– Attach varoma and cook on varoma temp for 25 mins (Some lentils can take longer than this. If your veggie are cooked then just take off the varoma & replace with the MC & continue cooking).
– Decant veggies into a large mixing bowl and use one of the varoma trays as a sieve for the lentils. Add lentils to the veggies and combine.
– (Optional) Add crumbled tofu or tempeh.
– (Optional) Add your preferred seasonings or sauce & combine.
– Wrap in pastry (the best part! Recipe coming soon!)
This sauce is a great vegan alternative to béchamel and can be used for creamy pasta, lasagna, veggie bakes, as a flavorsome topping for steamed veggies or whatever you can think of. It uses soy milk which many people prefer to avoid but I find that it’s really the only dairy free milk that can make this sauce thicken well. Read more about my thoughts on soy here. You may have noticed that I don’t like to do things in small quantities. We prefer to cook up a large amount so that we have leftovers for lunches, so if you find that this is too much for your needs you can halve or scale down the recipe.
I like to season this sauce depending on what I’m using it for, when making pasta I’ll add a few spoonfuls of tomato paste, and when using as a topping for veggies I like to add a splash of tamari. Salt & pepper are a must too but you can always have a taste first and then choose whether you want to add anything.
We use out home made veggie stock but if you don’t have any of this then simply use a stock cube. If you need to avoid yeast like me then I highly recommend making your own stock!
- 750g Soy Milk
- 100g Water (optional)
- 50g Stock (or to taste)
- 80g Olive Oil
- 110g Spelt Flour
- Seasonings of your choice (salt, pepper, tomato paste, tamari, chili)
– Add all ingredients except the flour to the thermomix and cook on 90 degrees, speed 4 until temperature is reached (around 7 mins).
– Add the flour and cook for a further 2 minutes at 90 degrees.
(The sauce will begin to set slightly once it cools and stops moving so it’s best to make the sauce once everything else is nearly ready to serve. If you’re still waiting on other dishes then set the temp to 80 degrees and keep it going on speed 3 until serving.
Find the ingredients to make this recipe:
These cookies have the loveliest combination of cacao (or cocoa), dessicated coconut and jam! They are insanely decadent on their own or can be iced if you’re feeling like an extreme Bad-Ass! They are one of Bob’s childhood favourites.
- 120g Olive Oil (or coconut, or butter/margarine – we normally cut in a little bit of cacao butter)
- 130g Dessicated Coconut (or shredded coconut)
- 140g Plain Flour
- 50g Jam of your choice
- 1tsp Baking Powder
- 1tsp Bicarb Soda
– Preheat oven to 200 degrees
(If using coconut oil or cacao butter, place in Thermomix bowl and heat on 60 degrees, speed 2, until melted or melt on stove.)
– Place all ingredients in Thermomix bowl and mix on speed 5 , until combined
(If not using a Thermomix, simply combine all ingredients in a mixing bowl or food processor.)
– Form mixture using a tablespoon and shape into a “puck” shape approximately 1cm thick and gently squish with a fork.
– Bake for 8-15 mins depending on your oven.
– Remove cookies at first sign of edges browning (or just before then once you’ve made them a few times) & allow to cool. Cookies will set as they cool.
Find the ingredients to make this recipe: