Mushroom Gravy

This gravy (like most gravy) doesn’t look all that appetizing but believe me you will be going back for more because it’s seriously good! This recipe is for a larger quantity but can easily be scaled back if you don’t need this much. It doesn’t matter how much we make, we never have any leftovers, it’s damn delicious! Pictured here atop “smashed”, roast veggies.





  • 2-4 Mushrooms (up to 100g)
  • 1 Small Onion
  • 2 Cloves of Garlic
  • 1 Spring of Fresh Rosemary (or 2 tsp Dried Rosemary)
  • 200-300g Soy Milk
  • 50g Water (Optional if you want to bulk up the amount of gravy you make)
  • 20g Stock
  • 30g Spelt or Wheat Flour



– Roughly chop mushrooms and add then to the thermomix along with the onion, garlic and rosemary.

– Turbo until blitzed and then add a splash of oil and cook on 100 degrees for 4 mins.

– Add remaining ingredients and and combine on speed 5 for 10 seconds.

– Cook on speed 2, 90 degrees for 5 mins.

Mushroom Gravy

Vegan Brownie Cake

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!


Thoughts On Soy

Soy isn’t for everyone. I think that for someone giving up dairy, soy is a great option but some people prefer to avoid it altogether. Read this for more info about the potential dangers of soy.

I went full circle with Soy. When I had dairy in my life, I thought soy milk tasted horrible but when I kicked dairy for good, soy was much easier to consume and I grew to love it. I explored other dairy free milks and struggled hugely with the gag factor! Oat milk and rice milk are good options for most milk applications like hot drinks, cereal, baking etc. Personally though, I can’t really stomach them! We occasionally make our own nut milk (recipe soon) which is great for smoothies and a few other things but doesn’t cover all bases in the same way that soy does. Also soy is a milk that my husband and I can agree on and because we don’t use much milk in our household, choosing soy reduces our waste (we used to have our own milks but there was too much wastage!).

Many of the recipes on this website use soy and if you have dairy in your life, then you can substitute dairy directly, no problem. However if you are dairy-free then please note that some of these recipes will recommend using soy for best results (Vegan White Sauce) for example, but others will allow you to choose the non-dairy milk that you prefer.

I am not an expert when it comes to dairy fee milks so if you want to share your experience or resources then please do! Basically the main reason that people like to avoid soy (milk in particular) if because it is acidifying and can cause hormonal disturbances. I don’t consume a large amount of soy milk so I am not at all worried about this, but if I was consuming large quantities then I would probably switch to rice or nut milk.

Another issue with soy is that much of it is genetically modified. Always choose organic soy to ensure you are not being exposed to GM food.

I’m not trying to staunchly defend soy but I do think that there’s alot of unnecessary scare-mongering out there about it especially when you consider meat and dairy for example are also acidifying and can cause hormonal disturbances. Moderation is key.

Apparently, fermented soy foods like tempeh and tamari have less dangers.

I eat tofu about once a week, I don’t go for processed mock meats at all. I can’t eat tempeh (because of the yeast-based flavourings that are added to it) but I would it I could. I use tamari on occasion and have about 3-4 hot drinks made with soy milk each week and the occasional cake. It’s not a whole lot really.

I’m not worried but I totally understand that some of you want to avoid it altogether. As far as our recipes are concerned, when we list soy as an ingredient, my all means try out an alternative, explore what’s possible and let us know!

Creamy White Sauce

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: