June 2022

Creamy Potato Salad


🔹3 tbs of vegan mayo ⁣
🔹2 tbs of dijon mustard ⁣
🔹2 tbs of olive oil ⁣
🔹1/4 tsp of salt ⁣
🔹1/2 tsp of pepper ⁣
🔹1 tbs of nutritional yeast ⁣
🔹1/4 tsp of garlic powder ⁣
🔹Juice of 1/2 lemon ⁣

Creamy Potato Salad

🔹2lbs of small potatoes ⁣
🔹1 cup of peas ⁣


1. Pre-heat oven at 450F.⁣

2. Halve your potatoes and place on lined baking sheet. ⁣

3. Drizzle some olive oil, salt and pepper on potatoes before placing in the oven.

4. Bake for about 20 minutes or until golden brown. ⁣

5. While potatoes are in the oven, start making the dressing by adding the rest of your ingredients in a mixing bowl. ⁣

5. Mix well. ⁣

6. Add in your potatoes in the dressing and mix well.⁣

7. Add your peas and gently mix. ⁣


Balinese Laksa


🔹3-4cm piece of ginger, peeled
🔹4 garlic cloves
🔹2 chillis, deseeded
🔹1 tsp soy sauce
🔹1 tsp maple syrup
🔹1 tsp ground turmeric
🔹1 tbsp ground coriander
🔹1 tbsp olive oil
🔹400ml coconut milk
🔹1 tbsp lemon juice
🔹1 tbsp soy sauce
🔹150g firm tofu
🔹200g noodles
🔹2 cups fresh vegetables of choice, I use cabbage, bok choy, carrot and capsicum
🔹Fresh chilli, sliced
🔹Fresh coriander


1. Add all of the paste ingredients to a blender and blend until a paste forms

2. Tip the paste into a deep pan or pot and cook for 1-2 minutes until fragrant. Add the coconut milk, lemon juice, soy sauce, tofu, noodles and vegetables. Cook for 5-10 minutes until the vegetables are soft

3. Remove from heat, allow to cool before serving and top with chilli and fresh coriander

​4. Want more dinner inspo on your feed? Let us know what we should share next!

This Vegan Creamy Potato Sausage Soup


​5 tbsp Māla Girl Soulfull Classic
¼ tsp red chili
1 tsp Māla Girl Sparkle Salt
1 tsp Italian seasoning
½ tsp garlic powder
2 tbsp avocado oil
2 tbsp all-purpose flour
½ large red onion finely chopped
¾ cup uncooked ditalini pasta
3 small to medium russet potatoes
¼ cup dry vegan white wine
4 ½ to 5 cups filtered water
2 plant-based sausages 7 oz. total
1/2 cup dairy-free heavy cream
2 cups gently packed baby spinach
Dairy-free parmesan cheese shreds for serving optional


1. Preheat a very large pan or soup pot on medium heat, then add red onion and avocado oil. Stir, cook 7 to 8 min on medium-low, adding a few tablespoons of water if needed to avoid burning.

2. Meanwhile, cook ditalini pasta according to package directions in salted water until just al dente, then drain. Peel and dice potatoes into 1 cm cubes. Add potatoes and wine to onions, stir, and let wine bubble away until most liquid has evaporated.

3. Add Sparkle Salt, all-purpose flour, Italian seasoning, garlic powder, and stir to incorporate. Add Soulfull Classic broth powder, and 4 cups water. Stir, cover, and bring to gentle simmer. Let gently simmer, covered, 10 to 12 min until potatoes are just tender. If getting too thick, add remaining ½ cup of water. While potatoes cook, crumble the plant-based sausages into a separate skillet with a touch of oil, and cook 4 to 5 min, stirring occasionally, until starting to lightly brown.

4. Once potatoes are tender, add heavy cream and spinach. Stir and cook a minute until spinach wilts, then add cooked ditalini and sausage. Stir and serve with optional red chili flakes and parmesan shreds, if using.


Veggie Tortilla Soup


🔹2 cups mixed beans of choice
🔹1 cup corn, fresh or frozen
🔹1/2 cup TVP*
🔹2 bell peppers
🔹1 celery stalk
🔹1 carrot
🔹1 small onion
🔹3 garlic cloves
🔹1 jalapeño
1 tbsp olive or avocado oil
1 14 oz can (fire-roasted) tomatoes
5 cups of water + 1/2 tbsp vegan ‘no chicken’ vegetable base paste (replace with any vegetable broth/stock)
4 corn tortillas (plus more for the crispy topping)

1 tbsp chili powder*
1 tsp smoked paprika
1 tsp cumin
1 tsp dried oregano

Salt and pepper to taste
Chili flakes (optional)


Finely dice onion, mince garlic, and dice peppers, jalapeño, carrot, and celery. Tear corn tortillas into a few pieces.

Heat up oil, and sauté onion, peppers, carrot and celery until fragrant over low-medium heat for 8-10 minutes. Add garlic and jalapeños after about 5 minutes.

Stir in spices, canned tomatoes, TVP, beans, corn, tortillas, water and vegetable paste.

Bring everything to a boil, cover, then simmer for 20 minutes.

Season with salt, pepper and chili flakes to taste.

Serve with desired toppings, and enjoy!

Crispy corn tortilla strips
Lime, Cilantro, Avocado, Jalapeños
Vegan sour cream, yogurt or cheese shreds

Creamy Quinoa Coconut Soup


🔹1 medium onion, diced
🔹1 carrot, diced
🔹1 stalk celery, sliced
🔹6 cloves garlic, minced
🔹1 cup dry quinoa
🔹1/2 tsp fennel seeds
🔹2 tsp dry basil
🔹1 tbsp Italian Seasoning
🔹2 tbsp nutritional yeast
🔹1 can chickpeas, rinsed and drained
🔹1 can of crushed tomatoes
🔹6 cups vegetable broth
🔹1 can of full fat coconut milk
🔹2 bay leaves
🔹6 sprigs fresh thyme
🔹2-3 cups spinach


1. In a large pot, add onion, carrot and celery with a pinch of salt and sauté until softened. Add in quinoa, fennel seeds, basil, Italian Seasoning, nutritional yeast and chickpeas.

2. Stir and sauté for one minute then add in crushed tomatoes, vegetable broth, and coconut milk and stir to combine.

3. Add in bay leaves and thyme then bring soup to a boil, reduce to a simmer and cook with a lid on for 20 minutes. Stir in spinach and allow to wilt. Then serve as desired.

4. If you want your soup to be thicker like a stew, then add an extra 1/4 cup of quinoa to the soup and don’t adjust liquids

One Pot White Bean, Kale & Sun-dried Tomato Tortiglioni


  • ⁣2 tbsp evoo⁣
  • ⁣1 onion, diced⁣
  • ⁣4 cloves garlic, minced⁣
  • ⁣200g Tortiglioni or pasta of choice⁣
  • ⁣1 can white beans⁣
  • ⁣600ml veggie stock⁣
  • ⁣1 can full fat coconut milk ⁣
  • ⁣3 tsp cornstarch⁣
  • ⁣2 tbsp nutritional yeast⁣
  • ⁣1 1/2 tbsp roasted garlic & sun-dried tomato seasoning⁣
  • ⁣1 tsp dijon⁣
  • ⁣1 tbsp ACV ⁣
  • ⁣4 handfuls kale, roughly chopped⁣
  • ⁣200g sun-dried tomatoes, sliced⁣
  • ⁣a generous pinch of salt & pepper, to taste⁣


⁣1. In a pot over medium heat, cook garlic and onions in evoo until onions are translucent and soft. Season. Add veggie stock and pasta. ⁣
2. ⁣In a bowl, whisk together coconut milk, corn starch, nutritional yeast, seasoning, dijon, ACV, salt and pepper. ⁣
⁣3. Add to the pot and simmer until noodles are nearly cooked (8 or so minutes). ⁣
⁣4. Stir in kale and cook for an additional couple minutes. Adjust seasoning according to your personal preference. ⁣
5. ⁣Stir in sun-dried tomatoes and serve hot. Enjoy​

Creamy Cauli Mac and Cheese


  • 1 tbsp lemon juice
  • 1/2 tsp of fresh pepper
  • 2 tbsp nutritional yeast flakes
  • 1 tsp of dijon mustard
  • 1/2 tsp of tumeric powder
  • 1 tsp of miso paste
  • 1 tsp paprika
  • 2 tsp of garlic powder
  • 1 tsp of garlic paste
  • 1 tsp salt
  • 1 tsp onion powder
  • ​One small cauliflower, broken into pieces, roasted
  • 1 small sweet potato, cut into rough pieces, roasted
  • 1/2 cup cashews, soaked for half hour, rinsed and drained


🔹Put all your ingredients into a blender and blend! Blend for a minute or two until silky creamy!

🔹If you are finding it hard to get the blender started, you can add 1/2 cup of veg stock.


Salted Dark Chocolate Cookies


🔹190g all purpose flour⁣⁣
⁣⁣🔹50g cocoa powder⁣⁣
⁣⁣🔹115g vegan butter, softened⁣⁣
🔹100g sugar ⁣⁣
⁣⁣🔹100g brown sugar ⁣⁣
⁣⁣🔹60ml plant-based milk⁣⁣
⁣⁣🔹2 tsp vanilla⁣⁣
⁣⁣🔹1 tsp baking soda⁣⁣
⁣⁣🔹1/2 tsp salt + flaky sea salt for sprinkling when cookies are ready⁣⁣
⁣⁣🔹150g dark chocolate chips + 25g for pressing into tops of cookies⁣⁣


⁣⁣1. Whip vegan butter and sugars together with a hand or stand mixer until light and fluffy.

⁣⁣2. Add vanilla and plant-based milk. Mix until creamy. ⁣⁣

⁣⁣⁣3. Sift flour, baking soda and cacao into butter and sugar mixture and stir with a spoon. ⁣⁣

4. ⁣⁣⁣⁣Fold in chocolate chips. Roll dough into balls (roughly 15) and place on a lined baking tray. ⁣⁣

5. ⁣⁣⁣⁣Press remaining 25g of chocolate chips into the tops of the cookies. ⁣⁣

⁣⁣⁣⁣6. Bake at 350 for roughly 12 minutes. ⁣⁣

⁣⁣⁣⁣7. Allow to cool slightly on the tray before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt.


Crispy and juicy Sour Cream & Onion Chick’n Tofu Nuggets


  • 1 block of extra firm tofu, pressed & drained
  • optional freeze/thaw method for meatier texture
  • 1/2 cup sour cream, dairy-free
  • 2 tbl chopped chives
  • 2 tsp lemon juice
  • 2 tsp onion powder
  • salt/pepper to taste
  • 1 cup panko
  • 1 tbl onion powder


🔹 Using a sharp knife, cut tofu block through its length forming 3 equal size slices. Then cut the block in half through its width- giving 6 pieces. Cut each of those pieces in 1/2 through its depth. Giving you a total of 12 nuggets. Season with salt & pepper

🔹 In a flat bottomed storage container combine & mix well, sour cream, chives, onion powder, & lemon juice. Place tofu pieces in marinade which will be thick. Brush the tops & sides of tofu to fully cover. Cover container & marinate at least 4 hours or up to overnight (for best results)

🔹 In a non-stick pan, toast panko in batches till golden over med heat. Place toasted panko in a shallow bowl with onion powder & salt/pepper

🔹 Dredge each tofu piece into panko using a spoon to help coat, & be sure to press panko into tofu so the coating will stick. Then place tofu on an oven-safe wire rack onto a baking sheet (or parchment paper).

🔹 Bake at 400 F for 20-30 min until tofu coating gets crisp & tofu gets firm. Serve with a squeeze of lemon! I enjoyed my nuggets over a big bowl of pesto pasta.


Herby Spinach Feta Orzo with Crispy Harissa Chickpeas ​


1 tbsp olive oil

1 tbsp harissa spice blend

2 tbsp white wine vinegar

1 tbsp runny tahini

2 cups orzo

2-3 cups chopped baby spinach

1/2 cup chopped mixed fresh herbs

1/2 cup crumbled vegan feta Juice of 1 lemon

Salt and black pepper to taste

2 cups cooked chickpeas


🔹 Preheat oven to 425 F.

🔹 Rinse cooked chickpeas, and pat them dry with a clean kitchen towel.

🔹 Add olive oil and harissa, and toss until coated.

🔹 Spread chickpeas on a lined baking sheet, and bake for 20 minutes. Give them a stir, and bake for another 20 minutes.

🔹 In the meantime, prepare orzo according to package instructions.

🔹 Drain, then mix while still hot with crumbled vegan feta, chopped spinach, herbs, tahini, vinegar and lemon juice.

🔹 Season to taste with salt and black pepper.

🔹 Serve with chickpeas, and enjoy!