For this recipe, you can simply prep all the dry ingredients to make a double or triple batch. Then when you’re ready to enjoy your pancakes just scoop three cups of the dry mixture out nd mix in 1.5-2 cups of your favourite plant-based milk until the mix is of the right consistency and add 1 tbsp of ACV & a tsp of vanilla.
This veggie-loaded sauce is perfect for potato bakes, mac & cheese, veggie or pasta bakes! This sauce freezes well, so you can make a big batch and pop half in the freezer to defrost for an easy meal any day!
Pair it with a nutrient dense pasta like our rice & quinoa penne.
Preheat your oven to 180°C while you prepare your tomatoes. Any tomato variety will work as long as it’s ripe.
Put 1 tbsp of olive oil in a roasting pan and add in your tomatoes and onion quarters, roll about to coat the tomatoes in the oil, then season with salt.
Roast in the oven for 40-90 minutes. The roasting time depends on the size of your tomatoes, if they’re cherry tomatoes they’ll break down much faster than large oxheart tomatoes.
Slice the bottom off the garlic blub so it’s easy to squeeze out the cloves once roasted. Place your garlic bulb (or bulbs if they’re small, or you’re a garlic fiend like me) into the pan to roast with about 20-30 minutes remaining. They will roast and stew in the juices and the sugars will naturally caramelize.
When the skin on your tomatoes starts to brown, and the tomatoes are broken down remove from the oven and sit to cool for 5-10 minutes.
Remove your garlic bulb from the pan and tip all the tomatoes and juices into a blender.
Squeeze the soft, roasted garlic from the bulbs into the blender as well.
Season with pepper and blend on low until all the tomatoes are chopped.
Add in any other ingredients you’d like such as freshly chopped basil, roasted eggplant or zucchini, roasted chillis, nutritional yeast and blend to combine.
Clear out the jars and containers from your pantry with a few simple sauces that are much healthier and WAY more delicious if you make your own. These options are quick and easy to throw together while you’re preparing the rest of dinner and freeze well for you to portion out or make double batches.
Create a fresh and healthy dairy-free pesto sauce for pasta, salads, sandwiches and more with this recipe from Alexx of Low Tox Life.
Good gravy! How do we get it? Chuck some chopped onion & garlic in a pan and let the oven do most of the work for you while you prepare the rest of dinner with this gravy recipe. Do you love a good mushroom gravy? Try this one with your favourite mushroom varieties!
Homemade salsas are fresher, healthier and way more delicious than their jarred variants. If you’ve got a food processor or blender you can whip one up with hardly any effort! Try this fresh and simple recipe.
Quinoa & Seed Crackers These crackers are packed with protein from their quinoa, which contains all 11 amino acids which your body requires to create protein.
Chickpea Poppers Chickpea Poppers are a healthy, protein-rich alternative to potato chips and keep well in an airtight container for up to a week. Flavour them with your favourite spice combinations. Start with this simple method from Food Matters or try a delicious chilli, sea salt and maple flavour combination.
Bliss Out With Bliss Balls When your sweet tooth hits bliss balls are the perfect treat to hit the spot. Whether you love chocolate fudgey treats, have an addiction to all things salted caramel or love fresh and fruity cherry ripe flavours – we’ve got a bliss ball recipe that you’ll love!
Dairy-Free Nutrient Dense Rocky Road We love delicious chocolate treats when they’re made with high quality, nourishing ingredients and this raw rocky road hits the mark entirely! Using some of our favourite pantry staples for sweets this recipe is sure to stun the most sceptical of eaters when it comes to raw desserts. Not only that but it is loaded with nourishment from all of the gorgeous coconut, seeds, and dried fruits.
Ditch the Latte Mixes Make your own golden-milk latte mix for lattes, smoothies and more with this easy concoction using the highest quality ingredients.
Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.
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