January 29, 2013

Vegan White Béchamel Sauce Recipe



OOoooo creamy white sauce... it makes my mouth water just thinking about it! Now, I have tried many vegan white sauces and I have not really enjoyed any of them. So, when I was creating my wild mushroom pizza I decided to invent the perfect vegan béchamel sauce recipe... without any strange or hard-to-get ingredients and this is it! This is creamy, "cheesy" and has that genuine delicious white sauce flavour. I think the trick with this sauce is to finely mince the onion and to make it creamy by sautéing it with some vegan margarine. Yum yum yum! You can serve this over pastas, pizzas, bakes and anything else that you love to eat! Try it and let me know what you think :)

makes about 2 1/4 cups 


   ¼ cup vegan margarine
   ¼ cup tightly packed minced yellow onion*
   2 garlic cloves, minced
   ¼ cup corn flour (corn starch)
   2 cups 
Soy Milky Lite
   1 tablespoon lemon juice
   1 tablespoon nutritional yeast
   salt and pepper
   pinch of nutmeg


  1. In a pot on medium to high heat, add the margarine, onion and garlic.
  2. Sauté for one to two minutes until the margarine has melted and the onion is transparent.
  3. Add the corn flour and stir until it forms a paste.
  4. Add the soymilk, lemon juice, nutritional yeast, salt and pepper and nutmeg. Stir to combine.
  5. Reduce heat to low and whisk for a few more minutes or so until the sauce has thickened. Be careful not to let the sauce burn on the bottom of the pot.
  6. Take off the heat and cool.  (The sauce will thicken even more when cooled)
  7. Serve on bakes, pastas, pizzas and anything else you want to eat!

  • Finely mince the onion so that it becomes extra creamy when sautéed with the margarine. This also allows for the flavour to be evenly distributed without any chunks.

January 26, 2013

Vegan Valentines Day Ideas


"What do I buy for her/him for a vegan Valentines Day?" you may ask. Well, this is Veggieful's guide to a vegan Valentines Day! Jerome and I have created three sweet recipes and two meal ideas for an easy and romantic Valentines Day. Even if you are single, you can still celebrate your love for your friends and family with the following recipes and gift ideas! 



These cupcakes are the fluffiest vegan cupcakes that I have EVER eaten! Not only are they easy to make but they also look absolutely fabulous and quite romantic when decorated with frosting and cute little heart-shaped lollies. You could arrange them in a heart shape on the floor or the bed or serve them on a three-tiered cake stand on his or her bedside table! Nawwww




These just scream romance! The bright red colour of the cupcakes will make your loved ones love you even more. These are fluffy, decadent and so delicious. You could arrange them in a heart shape on the floor or the bed or serve them on a three-tiered cake stand on his or her bedside table! Nawwww 



Instant Berry Champagne Sorbet!

Valentines Day is nearly always accompanied by a delicious bottle of champagne or sparkling white wine. So why not mix it up a little bit and make this delicious INSTANT berry sorbet for you and your loved one. Impress your partner by drizzling some champagne over the sorbet for that extra romantic touch.

There are vegan wines available, you will just need to do some research. On the other hand, if you are not a drinker it will still be delicious with a non-alcoholic wine or even a fizzy lemonade!! Use any leftover champagne to make our delicious pumpkin risotto.



Well, this is definitely the epitome of romance and Valentines Day. Why not combine your box of chocolate and a bunch of flowers with this impressive bunch of chocolate-dipped strawberries! Gift them in a vase or wrapped in paper :)




January 25, 2013

Vegan Chocolate Dipped Strawberry Bouquet



Valentines Day is nearly here and what a sweet way to celebrate with your loved one (or even yourself for that matter) with a beautiful fresh bouquet of vegan chocolate dipped strawberries. It doesn't just have to be for Valentines Day... this is also a sweet gift for Mothers Day, birthdays or just as a nice romantic gesture. I thought of this idea when I was in the grocery store and I saw how expensive it was to purchase a bunch of flowers. I wondered what I could make or buy instead of flowers. Then I thought of this ... it is such a cute way to express your friendship or love for someone else. It also shows that you have put  in a lot of effort! It is like your own edible bunch of chocolate flowers! Hehehe! Have a lovely Valentines Day everyone :)





   250g (15 to 20) fresh strawberries
   100g dark chocolate (70% or more cocoa content)
   skewers

  1. Wash the strawberries.
  2. Insert the skewers into the centre of the strawberry leaves, about halfway up the strawberry.
  3. Melt the dark chocolate until just melted making sure to not burn the chocolate. (If you are using a microwave, melt it in 20 to 3o second increments and keep stirring.)
  4. Pour the melted chocolate into a small and deep glass. (A narrow glass will allow more depth of chocolate and help with even dipping)
  5. Dip each skewered strawberry into the chocolate about half way up the strawberry.
  6. Transfer each dipped strawberry skewer upright into a vase or long glass to cool and harden.
  7. Repeat with each strawberry.
  8. Once all strawberries have been dipped into the chocolate, transfer them to the fridge making sure they are standing upright.
  9. Once cooled and the chocolate has hardened, wrap the bottom in paper or gift the bouquet in a vase. Enjoy!

  • Be careful when eating the strawberries and be sure to not hurt yourself with the skewer. You could trim the sharp bit of the skewer if desired.
  • Make sure that the strawberries do not touch when drying or they will stick together and mark. 
  • Write a cute little card or letter to go with the bouquet. 
  • Enjoy :)

January 24, 2013

Vegan Instant Berry Champagne Sorbet


Makes 2 sorbet cocktails

Valentines day is coming up and what a great way to celebrate with yourself or your loved one with a delicious berry sorbet! The great thing about this recipe is that it is vegan, amazing and instant! Yes, you blend it up and it is ready to eat! But it doesn't need to be Valentines Day to make this tasty sorbet. You could prepare it at parties, barbeques or even for a girls night in! Try this impressive dessert/cocktail and tell me what you think :)




   2 tablespoons sugar
   1 tablespoon boiling water
   1 cup frozen berries
   1/2 cup ice
   champagne to serve*


  1. In a small bowl, add the sugar and boiling water. Stir until the sugar has dissolved.
  2. Pour the sugar mixture into a food processor.
  3. Add the frozen berries and ice to the food processor and pulse until smooth and icy but not melted.
  4. Pour into two martini glasses.
  5. Drizzle with champagne and eat immediately!


  • If for some reason, the sorbet isn't icy enough, keep adding frozen berries and ice until your desired consistency :)
  • The berries MUST be frozen for this sorbet to have an icy and smooth consistency.
  • You should be able to purchase vegan sugar from your supermarket or local health food store.
  • *There are plenty of vegan champagnes available, you will just need to search the details of the brand and type of champagne before purchasing. You don't need to purchase an expensive champagne... you can just use a nice white sparkling wine.

January 23, 2013

Vegan Vanilla Cupcake Recipe



Ok... when I first undertook a vegan lifestyle I asked myself, "Will I ever be able to eat another cupcake?". I shuddered at the thought so I developed this FAIL-PROOF cupcake recipe. I had published this on Veggieful a few months ago but I decided to revamp the page and change the frosting recipes. So, lets cut to the chase... these are most delicious and the fluffiest vegan cupcakes I have EVER eaten! I am not joking. I made a massive batch of these the other day for recipe-testing purposes. One half went to Jerome's work and the other half went to our friends and family. There were many compliments and amazed responses to these easy cupcakes... my mum said that they were the "best cupcakes" she had "ever eaten" while Jerome's co-worker stated that they were the "fluffiest" cupcakes she had ever had... little did she know that they were vegan! Tee hee hee. I find that when I make these for others, there are a number of things guaranteed... Firstly, you will be asked for the recipe. Secondly, they will devour it in seconds and lastly, they will be talking about them for days. As I said above, these are a fail-proof recipe... meaning, I have never had a problem with them, they always work out and they never fail to impress others. Every person needs an amazing cupcake recipe... and this is it! Check out our frosting and icing recipes.^-^

I also think that these would make a perfect Valentines Day gift! Decorate with cute little vegan heart-shaped lollies for a romantic edible gift!

makes 10 cupcakes



   1 cup all-purpose flour, sifted
   2 teaspoons baking powder
   pinch salt
   ½ cup vegan white sugar
   1/4 cup plain-flavoured oil
   ¾ cup 
Soy Milky Lite
   1 teaspoon vanilla extract
   ½ tablespoon apple cider vinegar

   Frosting (recipes here)




  1. Preheat oven to 180 degrees Celsius (365 °F) and line 10 cupcake pans with liners or spray oil.
  2. In a large bowl, add the flour, baking powder, salt and sugar. Stir until combined.
  3. Add in the oil, soymilk, vanilla and apple cider vinegar. Beat for a couple of minutes or so until smooth without lumps.
  4. Fill each of the 10 cupcake pans with 2-tablespoons of cake batter each. 
  5. Bake for 20 minutes or so until risen and the tops of the cupcakes bounce back when touched.
  6. Allow to cool completely before adding frosting.
  7. Pipe on your favourite frosting recipe and allow to cool and set.
  8. Serve immediately or store for up to three days. Enjoy!


  • This recipe uses the Australian metric system. So, 1 cup = 250ml, 1 tablespoon = 20ml and so on.
  • Decorate with any of your favourite icings or frostings.
  • You could add chocolate chips, berries, nuts or anything else that you desire!
  • A lovely edible gift for Valentines day.


The nutrition information above is an approximate guideline and does not include the optional frosting ingredients.  

Vegan Vanilla and Chocolate Frosting Recipe


Each recipe makes enough frosting to ice 10 of our cupcakes.
If you like super-high piping, you made need to make more!

This is a delicious and easy vegan frosting recipe that cools and sets into a nice stiff frosting. Use a piping bag or just snip the corner of a freezer bag to pipe on to your cupcakes. You can purchase reusable piping bags from your supermarket or kitchen shops for a more environmentally friendly way of decorating your desserts. Enjoy!

I use the Australian metric system. So, 1 cup = 250ml, 1 tablespoon = 20ml and 1 teaspoon =  5ml.



Vanilla Frosting


   320g icing mixture (confectioners sugar)
   50ml melted vegan margarine
   10ml vanilla extract

  1. Add all ingredients to a bowl and stir vigorously until combined into thick crumbs.
  2. Use your hands to roll it into a soft ball of frosting. It should be thick and moist enough to hold itself in a round ball. If it is too wet to roll into a ball, add more icing mixture. If it is too dry to roll into a ball, add a little bit more margarine.
  3. Place the ball of frosting into your piping bag.
  4. Pipe onto your cupcakes and desserts as desired.
  5. Serve immediately or keep cool and store for up to three days.



Chocolate Frosting

   300g icing mixture (confectioners sugar)
   2 tablespoons (40ml) cocoa powder
   60ml melted vegan margarine

  1. Add all ingredients to a bowl and stir vigorously until combined into thick crumbs.
  2. Use your hands to roll it into a soft ball of frosting. It should be thick and moist enough to hold itself in a round ball. If it is too wet to roll into a ball, add more icing mixture. If it is too dry to roll into a ball, add a little bit more margarine.
  3. Place the ball of frosting into your piping bag.
  4. Pipe onto your cupcakes and desserts as desired.
  5. Serve immediately or keep cool and store for up to three days.


January 21, 2013

Vegan Vegetarian Mushroom and White Sauce Pizza Recipe

makes 2x 30cm pizzas

Do you love garlicky sauteed mushrooms with a fragrant hit of rosemary? Or the taste of a delicious creamy white béchamel sauce? Well look no further. I created this pizza specifically for Jerome's palate. Firstly, he absolutely adores white sauce. He will put it on pizzas, pastas, bakes and anything else that he gets his hands on. The only problem is that since we have been vegan, we haven't tasted a delicious white sauce. So, I decided to challenge myself to make the PERFECT white sauce and OMG this is amazing. You really need to mince the onion to ensure that the onion flavour is evenly combined throughout the sauce. Oh my... I will guarantee that you will be licking the spoon after you make this. Secondly, Jerome loves mushrooms. Especially mushrooms sauteed with garlic and rosemary. He will eat them for breakfast, lunch and dinner... and probably dessert if I made a chocolate sauce. Tee hee! So, I really would love for you try these pizzas as they are absolutely amazing and so rich in flavour! 


Béchamel (white) Sauce:
   ¼ cup margarine
   2 garlic cloves, minced
   ¼ cup tightly packed minced yellow onion 
   ¼ cup corn flour
   2 cups Soy Milky Lite
   1 tablespoon nutritional yeast
   salt and pepper
   pinch of nutmeg
   1 tablespoon lemon juice

Mushroom Topping:
   2 tablespoons margarine
   1 garlic clove, minced
   ¼ teaspoon finely chopped rosemary
   600g mixed wild mushrooms
   salt and pepper

Other:
   2 30cm pizza bases (recipe here)
   ¼ cup pine nuts
   1 small red capsicum, thinly sliced
   baby spinach to garnish (optional)
   vegan parmesan to serve (optional)


Make the béchamel sauce:
  1. In a pot on medium to high heat, add the margarine, onion and garlic. 
  2. Sauté until the margarine has melted and the onion is transparent. 
  3. Add in the corn flour and stir until combined into a paste.
  4. Add the soymilk, nutritional yeast, salt and pepper, nutmeg and lemon juice. Stir until combined. Bring to the boil and then turn the heat down to a low simmer and stir for five minutes or so until thickened. Keep stirring to prevent it from sticking to the bottom of the pot.
  5. Once thickened, take off the heat and allow to sit and cool while you prepare the mushrooms. (The sauce will become thicker when cooling)

Prepare the mushroom topping:
  1. In a pan on high heat, add the margarine, garlic and rosemary to a pan. 
  2. Sauté until the margarine has melted and the garlic is fragrant.
  3. Add the mushrooms and season with salt and pepper. 
  4. Sauté for 15 to 20 minutes until the mushrooms have reduced in size and are tender.
  5. Take off the heat.

Prepare the pizza
  1. Preheat oven to 200 degrees Celsius and line two pizza trays with baking paper or spray oil.
  2. Divide the béchamel sauce between the two pizza bases and use a spoon to spread the sauce evenly.
  3. Use tongs to evenly distribute the mushroom topping between the two pizza bases.
  4. Top with the sliced capsicum and pine nuts.
  5. Bake the pizza bases for 20 minutes or so until lightly browned on top or to your liking.
  6. Take out of the oven and garnish with baby spinach and vegan parmesan if desired.
  7. Serve immediately! 

  • Use any of your favourite mushrooms. I used button, shitaki, enoki and porcini mushrooms. If you are using delicate mushrooms such as enoki mushrooms, you may need to skip the sauteeing step and just place them on top of the pizza before baking as they are already so thin. 
  • Make sure that the onion is minced. This avoids lumps in your sauce and also gives it a nice fragrant consistent flavour when sauteed with the margarine.
  • I use Nuttelex vegan margarine found in Coles or Woolworths (Australia).

January 14, 2013

Vegan Curried Tofu & Lemon Rice Recipe

Serves 4 - 6

This is such an easy and delicious meal that can be easily be prepared on weeknights. It is not one of those curries that is time-consuming and extremely fattening but is actually simple to make and uses soymilk as the base in replacement of coconut milk or cream. You could use any milk replacement that you desire as this is such a versatile curry. Add any of your favourite veggies and serve it with the lemon rice which adds a nice fresh flavour to the curry. Try it and tell me how you go :)




Curry:
   1 tablespoon olive oil or coconut oil
   1 yellow onion, diced
   1 garlic clove, crushed
   1 teaspoon finely grated ginger
   350g extra-firm tofu, diced
   1 1/2 to 2 tablespoons curry powder (to taste)
   3 tablespoons all-purpose flour
   1 cup diced white potato
   salt and pepper
   2 1/2 cups 
Soy Milky Lite
   1/2 teaspoon coconut essence
   1/4 cup raisins
   1 tablespoon sugar
   1 cup diced red capsicum
   1 cup roughly chopped green beans
   1 tablespoon cornstarch
   coriander leaves to garnish (optional)

Lemon Rice:
   1 1/2 cups jasmine rice
   1 tablespoon lemon rind
   3 cups veggie stock
   1/4 teaspoon ground turmeric
   1 tablespoons finely chopped coriander stalks
   2 tablespoons lemon juice
   coriander leaves to garnish (optional)


Make the lemon rice:
  1. In a fry pan on high heat, add the rice, lemon rind, stock, turmeric and coriander stalks and bring to the boil.
  2. Reduce heat and simmer covered for 15 minutes or so until the stock has been absorbed and the rice feels tender. (Stirring occasionally to prevent the rice from sticking to the pan)
  3. Take off the heat, stir through the lemon juice and garnish with coriander leaves.

Make the curry:
  1. In a fry pan on high heat, add the oil, garlic, ginger and onion and stir until the onion is transparent and the garlic is fragrant.
  2. In a bowl, add the tofu, flour, curry powder, potato and salt and pepper. Toss until the tofu is coated in the flour.
  3. Pour the tofu and potato into the fry pan with the onion mixture. Fry for 4 to 5 minutes until the tofu has browned on all sides. Stir-fry frequently to prevent the tofu from sticking to the pan.
  4. Once the tofu has browned, add the soymilk, coconut essence, raisins and sugar. Stir until combined for one minute.
  5. Add the capsicum, beans and cornstarch and reduce heat to low and simmer for about 5 to 10 minutes to allow the curry to thicken.  Stirring occasionally. 
  6. Taste and season with extra salt, pepper, sugar or curry powder if needed.
  7. Take off the heat and garnish with coriander leaves. Serve immediately with lemon rice. Enjoy!
  • Add any of your favourite veggies.
  • Feel free to use coconut milk instead of the soymilk and coconut essence if you rather.
  • If you do not like soymilk, you could use any other milk substitutes such as almond milk. 
  • The lemon rice is similar to a pilaf... it should absorb all of the stock to make a delicious tasting rice dish. Make sure it does not stick to the bottom of the pan.