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

  • 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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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 The 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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