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Easy Vegan Eats Ebook
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Sunday breakfast inspo - blueberry layered chia ja

Sunday breakfast inspo - blueberry layered chia jar 🌈⚡️

Made using frozen blueberries from friends @sujonberries @bcblueberries 🫐 you can make one of the layers, or enjoy all three together!

Base layer:
Coconut yoghurt
1 Tbsp blueberries
Dash of Sujon blackcurrant powder

Middle layer:
1 Tbsp chia seeds
2 Tbsp oat milk
1 Tbsp maple syrup
1 tsp cinnamon

Top layer:
1 frozen banana
1/2 cup frozen blueberries

Topping:
Crunchy granola
1/4 cup frozen blueberries
Coconut shreds

Method:
1. Prepare the base layer by blending together coconut yoghurt and blueberries. Place into the bottom of the jar and pop in the fridge.
2. Prepare the middle - chia pudding layer by mixing all ingredients in a seperate bowl and leaving to set for 30 minutes. Once the chia seeds have expanded, scoop on top of the base layer.
3. For the top layer, blend blueberries and banana in a high powdered blender with 1 Tbsp water. Scoop on top and serve cold.
4. Top with granola, more blueberries and shredded coconut.

Stuffed Potato or Stuffed Kumara, what would you c

Stuffed Potato or Stuffed Kumara, what would you choose?!

I’m 100% a Kumara fan 🙋🏼‍♀️ you can find the recipe for this delicious jackfruit stuffed kumara below and download my free ebook with many more jackfruit recipes! Link is in my bio xx

JACKFRUIT STUFFED KUMARA
1 can jackfruit
Salt & pepper
1 tsp cumin
1 tsp coriander powder
1 tsp paprika
2 Tbsp soy sauce
1 large kumara
1 tsp olive oil
1 can kidney beans
3 Tbsp tomato paste
Juice of a lemon
1/4 thinly sliced red onion
1/2 fresh avocado
Handful of coriander
1/4 cup coconut yoghurt

1. Preheat the oven to 180 degrees and line a tray with baking paper.
2. Drain and shred a can of @naturescharm jackfruit. Season with salt and pepper, cumin, coriander powder, paprika and soy sauce. Set aside in the fridge to marinate.
3. Cut kumara in half down the middle. Stab the skin with a fork to create air holes and place cut side down on the baking paper tray, drizzle with olive oil and salt. Bake for 30 minutes.
4. Prepare the filling by draining a can of kidney beans and rinsing in cold water. Add to a fry pan with the marinaded jackfruit, tomato paste and lemon juice. Cook until well combined and beans are tender.
5. Once the Kumara has softened, carefully cut and scoop out the inside and mix into the jackfruit mix. Place back into the kumara “shell” and bake in the oven for a further 10 minutes.
6. Serve with fresh red onion, avocado, coriander on top and a dollop of coconut yoghurt.

Good news #plantbased fam – the Nourish Vegan Aw

Good news #plantbased fam – the Nourish Vegan Awards are back! 🌱

Have you voted yet? @nourish_au | AD

These vegan food and lifestyle awards were created to celebrate the best in plant-based living, as voted by us 🙌🏼

You can vote for your choice of #vegan ice cream, snacks, chocolate, burgers, lifestyle brands and so much more.

Between you & me it’s also a great way to spot new vegan food & products you may not have tried yet (or those we hope can come to NZ soon).

So If you haven’t already, vote now at NourishVeganAwards.com & go in the draw to win 1 of 5 prizes - plus support the amazing innovation that’s happening in vegan business at the moment! 🤍🤍

Weekly @goodfor store top up 🛒✨ Oats for my

Weekly @goodfor store top up 🛒✨

Oats for my morning porridge, chickpea snacks for post work - pre dinner hunger & brown sugar for some more delicious #veganbaking this weekend 👀

Plus cinnamon & chocolate covered freeze dried strawberries because it would be rude to leave without one right?!

Sticky Cauliflower bites served with a squeeze of

Sticky Cauliflower bites served with a squeeze of fresh lime & @wiseboysnz smoky chipotle aioli 🤤🔥

Recipe created for the team at @wiseboysnz to celebrate the launch of their epic new #vegan sauce range! AD • gifted product.

Save this recipe, it’s yours to keep!

Sticky Cauliflower Recipe 🤍

Ingredients:
1 Cauliflower

Batter:
1/2 cup flour
Pinch of sea salt
1 tsp black pepper
1/2 tsp paprika
1/2 tsp turmeric
3/4 cup oat milk
1 cup of wholemeal breadcrumbs
Sauce:
3 Tbsp rice syrup
1 Tbsp soy sauce
1 Tbsp black pepper
1/4 tsp crushed garlic

Method:
1. Heat the oven to 200 degrees and cut the cauliflower into large bitesize florets
2. Mix together the batter. Place the breadcrumbs on a plate before starting to dip and roll each individual floret. Place on a baking paper line tray and bake for 20 minutes.
3. Prepare the sauce by mixing all the ingredients in a small bowl. Once the cauliflower starts to brown, take out of the oven and drizzle the sticky sauce on top.
4. Place back in for a further 5 minutes, until golden. Serve on a bed of rice, garnish with cracked pepper and dip in Wise Boys smoky chipotle aioli.

Pink burger buns of my dreams 💓💘💞 Sunday

Pink burger buns of my dreams 💓💘💞

Sunday #vegan eats at @mockingbirdwelly 🤤
Beetroot burger with falafel, tahini slaw & tabbouleh and a Tandoori ‘chicken’ burger with potato, red onion & tamarind chutney.

Which burger would you go for - tandoori or falafel? 🌱

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