The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet by Australian Women's Weekly

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  • Nut & seed butter (page 12)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: blanched almonds; dry-roasted peanuts; sunflower seeds; linseeds; maple syrup; sea salt flakes
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  • Coconut yoghurt (page 15)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: How to...; Breakfast / brunch; Vegan
    • Ingredients: tapioca flour; canned coconut milk; canned coconut cream; probiotic capsules; maple syrup; fruit of your choice; flowers of your choice
    show

  • Cherry tomato & 'cream cheese' bruschetta (page 16)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: truss tomatoes; cherry tomatoes; rosemary; garlic; fig balsamic vinegar; soy and linseed bread; tofu cream cheese
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  • Protein warrior smoothie (page 21)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch
    • Ingredients: frozen mangoes; bananas; chia seeds; linseeds; almond spread; pea protein powder; coconut syrup; coconut water
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  • Crunch bowl with berry coconut yoghurt (page 22)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Breakfast / brunch; Vegan
    • Ingredients: Brazil nuts; almonds; pepitas; unsweetened flaked coconut; cacao nibs; Inca berries; fruits of your choice; flowers of your choice; berry coconut milk yoghurt
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  • Nutty beetroot & berry cobb (page 25)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Bread & rolls, savory; Breakfast / brunch; Vegan
    • Ingredients: almond milk; maple syrup; instant yeast; wholemeal spelt flour; spelt flour; sea salt flakes; ground allspice; beetroots; walnuts; Inca berries
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  • Buckini & berry muesli clusters (page 26)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Breakfast / brunch
    • Ingredients: rolled oats; ground allspice; ground cardamom; sea salt flakes; rice malt syrup; coconut oil; Buckinis; puffed quinoa; puffed buckwheat; goji berries; dried cranberries; chia seeds; dried pomegranate seeds
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  • Nut milk (page 28)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Vegan
    • Ingredients: hazelnuts
    show

  • Spiced nut milk (page 28)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Vegan
    • Ingredients: pecans; cinnamon sticks; whole star anise; saffron
    show

  • Vanilla nut milk (page 28)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Beverages / drinks (no-alcohol); Breakfast / brunch; Vegan
    • Ingredients: almonds; raw cashew nuts; vanilla beans
    show
  • Scrambled tofu wraps

    Scrambled tofu wraps (page 33)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Sandwiches & burgers; Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: firm tofu; tamari; baby spinach; tomatoes; green onions; vegan refried beans; tortillas; avocados; coriander leaves; hot chilli sauce; limes
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  • Spiced banana bread (page 34)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Bread & buns, sweet; Breakfast / brunch; Afternoon tea; Vegan; Vegetarian
    • Ingredients: self-raising flour; spelt flour; ground cinnamon; ground cardamom; ground ginger; vanilla powder; chia seeds; walnuts; overripe bananas; almond milk; coconut oil; bananas; maple syrup; cashew cream
    show
  • Chia crêpes with caramelised banana & black sesame

    Chia crêpes with caramelised banana & black sesame (page 37)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Vegan; Vegetarian
    • Ingredients: plain flour; chia seeds; coconut sugar; ground cinnamon; almond milk; coconut oil; sugar bananas; vegan yoghurt; blueberries; black sesame seeds
    show
  • Spiced pecan French toast

    Spiced pecan French toast (page 38)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Breakfast / brunch; Vegan
    • Ingredients: coconut milk; vanilla extract; maple syrup; hazelnut meal; nutritional yeast flakes; mixed spice (UK); pecans; sourdough multigrain bread; vegan margarine; mixed berries
    show

  • Vegan yoghurt (page 40)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: How to...; Breakfast / brunch; Vegan
    • Ingredients: raw cashew nuts; blanched almonds
    show

  • Passionfruit yoghurt (page 40)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Mousses, trifles, custards & creams; Breakfast / brunch; Vegan
    • Ingredients: raw cashew nuts; blanched almonds; passionfruit pulp
    show

  • Strawberry yoghurt

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Mousses, trifles, custards & creams; How to...; Breakfast / brunch; Vegan
    • Ingredients: raw cashew nuts; pecans; strawberries
    show

  • Brekkie mushroom burger (page 43)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Sandwiches & burgers; Sauces, general; Breakfast / brunch; Main course; Italian; Vegan; Vegetarian
    • Ingredients: portobello mushrooms; eggplants; tomatoes; balsamic vinegar; avocados; baby spinach; baby rocket; basil; walnuts; nutritional yeast flakes; olive oil; lemons
    show
  • Fig & orange chia puddings

    Fig & orange chia puddings (page 47)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Mousses, trifles, custards & creams; Breakfast / brunch; Dessert; Vegan
    • Ingredients: dried Turkish figs; almond milk; vanilla bean powder; maple syrup; oranges; chia seeds; vegan coconut-flavored yogurt; blueberries; blackberries; figs; cherries
    show

  • Bircher muesli bowl (page 48)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Breakfast / brunch; Vegan
    • Ingredients: almond milk; green tea leaves; rolled oats; quinoa flakes; black chia seeds; red-skinned apples; maple syrup; papayas; almonds
    show

  • Baked porridge with stone fruit (page 51)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Breakfast / brunch; Vegan
    • Ingredients: rolled oats; desiccated coconut; ground cinnamon; ground ginger; maple syrup; vanilla extract; rice milk; rhubarb; plums; nectarines; coconut sugar; edible flowers
    show

  • Blueberry pie brekkie pops (page 52)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Ice cream & frozen desserts; Breakfast / brunch; Dessert; Summer; Vegan
    • Ingredients: blueberries; ground cinnamon; maple syrup; lemons; muesli; vegan coconut-flavoured yoghurt
    show

  • Peanut butter & maple syrup crunch (page 57)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Breakfast / brunch; Vegan
    • Ingredients: peanut butter; coconut oil; maple syrup; vanilla bean paste; rolled oats; rolled barley; amaranth seeds; pepitas; golden linseeds; roasted salted peanuts
    show

  • Beetroot & za'atar dip with pitta chips (page 60)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Vegan; Vegetarian
    • Ingredients: beetroots; wholemeal pitta bread; pepitas; lemons; dry-roasted peanuts; dry-roasted cashew nuts; vegan yoghurt; za'atar
    show

  • Tofu 'fetta' (page 62)

    from The Vegan Kitchen: 130+ Wholefood Recipes for a Plant-based Diet The Vegan Kitchen by Australian Women's Weekly

    • Categories: Vegan
    • Ingredients: soy milk; rice wine vinegar; lemons; dried oregano; extra-firm tofu; olive oil; black peppercorns
    show

Notes about this book

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Notes about Recipes in this book

  • Fig & orange chia puddings

    • Hellyloves2cook on February 27, 2018

      I made the chia part as per recipe but used different fruits to place on top. Easy and quite nice!

  • Vegetable gado gado with peanut sauce

    • Hellyloves2cook on February 27, 2018

      Wow this was a feast for the eyes and tummy. Worth the time of prepping to make. It was not a quick meal to get together when doing it on your own - several components to make - the family were getting impatient waiting , they were hungry! So do as much prep as you can way before you intend to serve this up, or enlist some family members to help. It was good though!

  • Shepherdless pie

    • Hellyloves2cook on June 28, 2017

      Easy to make. Cook lentils. Make sauce. Make polenta topping and grill. The flavours were nice. I used a can of organic chopped tomatoes instead of grape tomatoes. This was a lovely meal for a cold winters day. My meat eating family enjoyed it immensely which was wonderful.

  • Crisp tofu bánh mì

    • Wlow on March 02, 2022

      Made with N and loved it! Both kids enjoyed. Subbed red bell for cucumber and used regular mayonnaise. Will try with vegan mayonnaise another time.

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  • ISBN 10 1742458513
  • ISBN 13 9781742458519
  • Published Feb 27 2017
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries Australia
  • Publisher Australian Women's Weekly
  • Imprint Bauer Media Books

Publishers Text

With people becoming increasingly aware of the health and environmental benefits of a plant-based diet, vegan food has become more popular than ever, with 2016 declared 'The Year of Vegan' by PETA US. Many more 'part-time vegans' are turning to a vegan diet to broaden their food choices and improve their health. The vegan way of eating is nothing new. But what is new, is how much more aware people are of the provenance of their food and how accessible it is to not only eliminate meat from your diet, but also dairy and eggs. This new cookbook offers long-time vegans and those just starting out, fresh recipe ideas using 'new' alternative ingredients readily available in most supermarkets. There are also recipes for making your own yoghurt, cheese, mayonnaise and ice-cream - all free of animal products.

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