🎬 Welcome to food from your favourite movies, made VEGAN Ep 3: Grilled Cheese from Chef. A gooey and creamy cashew cheese sauce in thick slices of perfectly toasted bread. By far the best-grilled cheese I have ever eaten! What iconic movie dish should I make next? cheese sauce: - 2 cups cashews, soaked in hot water for 10 minutes and drained - 1 cup soy or oat milk - 1/3 cup nutritional yeast - 1/4 tapioca flour - juice of one lemon - 2 tbsp miso paste - 1 tsp dijon mustard - 1/2 tsp garlic powder - 1/4 tsp onion powder - 1/4 tsp ground turmeric - pinch of salt and pepper other: - olive oil - choice of bread, sliced - vegan cheddar cheese - fresh parsley, chopped 1. Place all cheese sauce ingredients into a food processor and process until smooth. Transfer to a bowl and set aside in the fridge for 1 - 2 hours. 2. Heat olive oil in a fry pan over medium. Add two slices of bread, drizzle with a touch more olive oil and toast for 1 - 2 minutes on each side, or until slightly golden. 3. Top both slices with vegan cheddar and cover the pan with a lid for 2 minutes or until melted. Dollop on the vegan cheese sauce on top and cover for a further 1 - 2 minutes. 4. Remove the slices from the pan and flip one on top of the other to form a sandwich. Optionally garnish with fresh parsley and serve. Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #moviefood #veganfood #grilledcheese #cheesetoastie #toastedsandwich #vegangrilledcheese

A go-to for healthy lunch meal prep! Combining a creamy and umami miso butter bean dip with roasted vegetables and a fresh kale and cucumber salad. Recipe (serves 4): Roasted Vegetable: - 5 potatoes, chopped into wedges - 1 head cauliflower, chopped into florets - 1 x 400g can butter beans, drained and rinsed - 2 tbsp olive oil - 2 tbsp nutritional yeast - 1 tsp smoked paprika - 1 tsp garlic powder - 1/2 tsp onion powder - pinch of salt and pepper Miso Butter Bean Dip: - 1 x 400g can butter beans, drained and rinsed - 1 clove garlic - 1/2 tsp ginger paste - 1 & 1/2 tbsp miso paste - 2 tbsp tamari - 1/4 cup tahini - juice of half a lemon - 1 - 2 tbsp olive oil - pinch of salt and pepper Kale Salad: - 1 bunch kale, stems removed - juice of a lemon - pinch of salt - 1/4 cup parsley, chopped - 1 medium cucumber, diced To Serve (Optional): - tamari almonds, chopped - fresh parsley, chopped - hot sauce - sesame seeds 1. Preheat oven to 200°C and line a baking tray. 2. To a large bowl add all of the roasted vegetable ingredients and toss well. Spread over the baking tray and bake in the oven for 45 minutes, or until the potatoes and cauliflower are tender and slightly charred. 3. Meanwhile, place all of the miso butter bean dip ingredients into a food processor and process until smooth. Transfer to a bowl and set aside in the fridge. 4. Place all of the kale salad ingredients into a large bowl and toss until well combined. 5. To serve, spread the butter bean dip over the bottom of a plate. Top with the kale salad and roasted vegetables. Optionally garnish with tamari almonds, fresh parsley, hot sauce and sesame seeds. Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #highproteinrecipe #saladrecipe #mealprep #healthyrecipe #mealpreprecipes

🎬 Welcome to food from your favourite movies, made VEGAN Ep 2: Kronk’s Spinach Puffs from The Emperor’s New Groove. A creamy and herby spinach and feta filling surrounded by the flakiest puff pastry. Perfect as an appetiser for dinner parties or as a meal-prepped snack! What iconic movie dish should I make next? filling: - 150g baby spinach - 1/3 cup cashews, soaked in hot water and drained - 200g extra-firm tofu, pressed and drained - 1 - 2 cloves garlic - 1 shallot - 1/3 cup basil leaves - 1/3 cup flat-leaf parsley - 1/4 cup nutritional yeast - 1 tbsp tahini - 1/4 tsp garlic powder - 1/4 tsp onion powder - pinch of salt and pepper - 50g vegan feta, diced other ingredients: - 2 - 3 sheets of frozen puff pastry, thawed - 1 tbsp sesame seeds - 1 tbsp soy milk 1. Preheat oven to 180°C and line two baking trays 2. To a food processor or high-speed blender add all the filling ingredients (except the vegan feta) and process until smooth. 3. Slice the puff pastry sheets into 9 squares (3 columns and 3 rows). 4. For each square, scoop a small amount of filling into the centre and add 3-4 cubes of feta. 5. Pull one corner and the corner diagonally across from it to meet each other and pinch to seal. Repeat with the other two sides. 6. Place the spinach puffs on the baking tray and brush with soy milk. Sprinkle over sesame seeds and bake in the oven for 25 to 30 minutes or until golden brown. 7. Remove from the oven and serve immediately. Optionally serve with tomato sauce (I opt for a healthier, refined sugar-free one such as @mingleseasoning ) #moviefood #veganfood #movies #veganspinachpuffs #spinachrolls #spinachpuffs #veganpastry #healthyrecipes #theemperorsnewgroove #movie food #vegan food #movies #vegan spinach puffs #spinach rolls #spinach puffs #vegan pastry #healthy recipes #The Emperor’s New Groove

My high-protein and healthy breakfast as a vegan small business owner !! 🤳 From posting recipes, promoting my cookbook and launching a website soon, I’m thankful that I can rely on the super-fast network and great SIM offers that @optusbusiness has to offer. Head to their website to sign up for their 7-day free trial and check out the 30GB data, unlimited talk and 1000 texts. recipe (serves 1 - 2): easy tofu scramble: - 350g extra-firm tofu, pressed and drained - 1 tbsp olive oil - 1 small shallot, diced - 1 clove garlic, diced - 1 tbsp nutritional yeast - 1/4 tsp smoked paprika - 1/8 tsp ground turmeric - 1/8 tsp cayenne pepper - 1 tbsp tahini - 3 tbsp soy milk - 5 sun-dried tomatoes, diced - 1 handful of baby spinach - pinch of salt and pepper other ingredients: - choice of toast - avocado - vegan feta and chopped parsley to garnish açai smoothie: - 1/2 banana - 100g frozen açai - 1 handful spinach - 1/3 cup vanilla protein powder - 1 tbsp hemp seeds - 1 tbsp peanut butter - 1/4 tsp vanilla extract - 1/3 cup soy milk 📌 method 
1. Heat olive oil in a pan over medium. Add the shallot and garlic and sauté for 2 - 3 minutes. Add the nutritional yeast and spices and cook for a further minute. 2. Crumble in the tofu and add the tahini and soy milk. Cook and stir for 2 minutes, or until well coated. 3. Add the sun-dried tomatoes and spinach and cook until the spinach is wilted. Remove from heat. 4. Top a slice of toast with the scramble and add the avocado. Garnish with vegan feta and parsley and serve. 5. Place all smoothie ingredients into a blender and blend until smooth. Pour into a glass and serve. Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #ad #highprotein #highproteinrecipe #healthybreakfast #breakfast #optusbusiness #ad #high protein #high protein recipe #healthy breakfast #breakfast #optus business

🎬 Welcome to food from your favourite movies, made VEGAN Ep 1: Ratatouille from Ratatouille Kicking off this series with one of the iconic dishes served in a movie. Although naturally vegan, I wanted to showcase just how healthy and easy it is to make. What iconic movie dish should I make next? recipe/ serves 4: - 2 tbsp olive oil - 1/2 red onion, diced - 2 cloves garlic, diced - 2 tsp dried Italian herbs - 700g tomato passata - 2 tbsp tomato paste - 1/4 cup water - 1 zucchini, sliced 2-3mm thick - 1 eggplant, sliced 2-3mm thick - 2 tomatoes, sliced 2-3mm thick - 1 capsicum, sliced 2-3mm thick - pinch of salt and pepper to serve (optional): - basil leaves, to garnish - bread - rice 1. Preheat oven to 200°C. 2. Heat 1 tbsp of olive oil in an oven-safe saucepan. Add the onion and sauté for 3 - 4 minutes, or until translucent. Add the garlic and Italian herbs and saute for a further minute. 3. Add the tomato paste, tomato passata and water. Mix well and cook for 5 minutes, or until hot and bubbling. Remove from heat. 4. Arrange the vegetables in an alternating circle in the saucepan. Season with salt and pepper and drizzle over the remaining tbsp of olive oil. 5. Cover the saucepan with a lid and roast in the oven for 30 minutes. Uncover and roast for a further 10 to 15, or until the vegetables are tender and slightly golden. 6. Remove from the oven and garnish with fresh basil. Optionally serve with bread or rice. Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #moviefood #veganfood #movies #ratatouille #veganratatouille #healthyrecipes

The ultimate sweet treat to share with your best friends (@renee_buckingham ) this galentines. Featuring luscious layers of vanilla cashew cream and a rich silken tofu chocolate mousse. recipe (makes 4): vanilla cashew cream: -1 cup coconut yoghurt - 1/2 cup cashews, soaked in hot water for 10 minutes and drained - 1/2 cup vanilla protein powder - 2 tbsp rice malt syrup - 1 tsp vanilla extract silken tofu choc mousse: - 100g dark chocolate, melted - 300g silken tofu - 1/4 cup rice malt syrup other ingredients: - cacao powder for dusting - strawberries, diced 1. Place all the vanilla cashew cream ingredients into a food processor and process until smooth. Pour into a bowl and set aside in the fridge. 2. Place all the silken tofu choc mousse ingredients into a food processor and process until smooth. 3. Fill the bottom of 4 jars with half of the silken tofu choc mousse and top with half of the vanilla cashew cream. Repeat to create two more layers. Set in the fridge for at least 1 hour. 4. Dust with cacao powder, garnish with strawberries and serve. Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.  https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #galentines #healthydessert #highproteinrecipe #highprotein #highproteindessert #valentinesrecipe

A sweet and easy Valentine’s dessert. Featuring a gooey tahini caramel, creamy chocolate and a base of juicy Medjool dates and banana. recipe base: - 1 small banana, sliced into coins - 8 medjool dates, pips removed and sliced in half tahini caramel: - 1/3 cup tahini - 1/4 cup rice malt or maple syrup - 1 tsp vanilla extract - 2 tbsp water chocolate: - 80g choice of chocolate, I used dark hazelnut - 1 tbsp coconut oil - pinch of salt 1. Line a baking tray. Layer the dates and banana coins on the baking tray and lightly press to push together. 2. Mix the ingredients for the tahini caramel in a small bowl. Pour over the banana and dates and spread with a spoon. Set aside in the freezer. 3. Place the chocolate and coconut oil into a microwave-safe dish and melt in the microwave in 20-second increments, stirring between each, until melted. Alternatively, melt chocolate in a double boiler. 4. Pour the chocolate on top of the caramel, spread with a spoon and garnish with flaky sea salt. Set in the freezer for 3 to 4 hours, or until the top is set and you can pull the baking paper away from the base. #datebark #healthydessert #valentinesrecipes #easydessert #caramel #veganrecipes

Get your greens in through ice cream? 🌱 Yep, the code has been cracked! This is my avocado nicecream that is packed full of vitamins and minerals thanks to @kissedearth Balance Greens. It’s a non-negotiable in my daily diet for immunity, skin and, in particular, gut health. Especially after the rich food of the holiday season, I have found it to help with bloating and healing. Use code CHLOE20 for 20% off @kissedearth !! recipe: - 4 frozen bananas - 2 avocados - 1 tsp vanilla extract - juice of half a lime - 2 tbsp rice malt syrup - 2 scoops @kissedearth Replenish Vanilla Protein - 2 tsp @kissedearth Balance Greens 1. Place all ingredients into a high-speed blender and blend until smooth. 2. Pour into a container and freeze for a minimum of 4 hours, or until set. Scoop and serve. Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.  https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #kissedearth #nicecream #avocado #easyrecipe #greens #ad

Vanilla biscuits layered with a smooth and sweet matcha protein cream with bursts of fresh strawberries. It might be one of my messier desserts, but it is so worth it! Vanilla Biscuit: - 2 cups plain flour - 1 cup almond meal - 1/2 cup monk fruit sweetener - 1/2 cup soy milk - 1/3 cup coconut oil, melted - 1 & 1/2 tsp vanilla extract - 1 tsp baking soda Match Protein Cream: - 1 cup coconut yogurt - 1/2 cup cashews, soaked in hot water for 10 minutes and drained - 1/2 cup vanilla protein powder - 2 tbsp rice malt syrup - 1 - 1 & 1/2 tsp matcha - 1 tsp vanilla extract Other: - 1 punnet strawberries, halved - cinnamon, to dust 1. Preheat oven to 175 and line a baking tray. 2. To a large bowl, add the flour, almond meal, monk fruit sweetener and baking soda. Mix well. 3. Add the coconut oil, soy milk and vanilla extract and mix until a dough consistency forms. 4. Roll into balls, line on the baking tray and flatten into circles. Bake in the oven for 25 minutes, or until golden. Remove from the oven and allow to cool. 5. Meanwhile, add all the ingredients for the match protein cream into a food processor and process until smooth. Start with 1 tsp of matcha and add more depending on how strong you like it. 6. To form the sandwiches, dollop 1-2 tablespoons of the matcha cream onto one biscuit, top with strawberries, more cream and another vanilla biscuit to finish. Dust with cinnamon and serve. Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.  https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #matcha #strawberrymatcha #matcharecipes #healthyrecipes #veganrecipes

this is my crunchy chkn schnitty and sun-dried tomato sandwich and it’s the best sanga out there! Toasted focaccia ciabatta bread layered with an insane sun-dried tomato and butter bean dip, tofu chkn schnitty, vegan mayo and a creamy rocket salad. 🤌 recipe (makes 2): sun-dried tomato and butter bean dip: - 400g can butter beans, drained and rinsed - 1/2 cup jarred sun-dried tomatoes, drained - 2 tbsp sun-dried tomato oil from jar - 2 tbsp tahini - 1 tbsp tomato paste - 1 clove garlic - 1 handful basil - 1/4 tsp smoked paprika - pinch of salt and pepper tofu chkn schnitty: - 375g tofu, pressed, drained and sliced in half - 1/2 cup rice bread crumbs - 1 tsp vegan chicken stock powder - 1/2 tsp garlic powder - 1/4 tsp smoked paprika - pinch of salt and pepper - 1/4 cup soy milk - 1/2 - 1 tbsp of olive oil bread: - 2 focaccia ciabatta rolls, halved, or choice of sandwich bread - 3 tbsp olive oil - 1 tbsp nutritional yeast - 1/4 tsp garlic powder - pinch of salt and pepper rocket salad: - 100g baby rocket - 1 & 1/2 tbsp vegan mayo (plus extra for serving) - juice of half a lemon - pinch of salt and pepper FULL METHOD 1. Preheat oven to 200°C and line two baking trays. Drizzle olive oil over the baking paper of one tray. 2. Place all ingredients for the sun-dried tomato and butter bean dip into a food processor and process until smooth. Transfer into a bowl and set aside in the fridge. 3. For the tofu, mix the rice bread crumbs, vegan chicken stock powder, garlic powder, smoked paprika and a pinch of salt and pepper in a shallow bowl. Pour the soy milk into a separate shallow bowl. Dip each tofu half into the soy milk and then the dry mix, flipping and pushing to fully coat. Repeat and transfer to the oiled baking tray. Drizzle extra olive oil on top and roast in the oven for 20 minutes, turning halfway, or until golden and crisp. 4. For the bread, mix the nutritional yeast, garlic powder and a pinch of salt and pepper in a small bowl. Add the olive oil and mix until smooth. Spread over the focaccia ciabatta bread and bake in the oven for 7-10 minutes or until golden and crunchy. 5. For the rocket salad, mix all ingredients in a large bowl until well combined. 6. To assemble the sandwich, smother the focaccia slices in the sun-dried tomato and butter bean dip. Top one half with the tofu chkn schnitty, extra vegan mayo and rocket salad. Top with the other focaccia half and enjoy! Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #foccaciasandwich #schitzelsandwich #sandwiches #sandwich #veganrecipe

You’ll want to slurp these flavourful and spicy noodles all week long. Plus some grilled miso tofu for protein and shredded zucchini for greens. recipe (serve 4): peanut gochujang sauce: - 1/4 cup peanut butter - 1/4 cup gochujang paste - 1 clove garlic, finely diced - 2 tbsp tamari - 2 tbsp water - 1 tbsp rice vinegar - 1 tbsp rice malt syrup - 1/2 tbsp toasted sesame oil - pinch of pepper grilled tahini miso tofu: - 500g extra-firm tofu, pressed and sliced into 8 - 2 tbsp tahini - 1 tbsp tamari - 1/2 tbsp miso paste - 1/2 tbsp rice malt syrup - 1/4 tsp garlic powder - pinch of pepper to serve: - 270g dry udon noodles - 1 large zucchini, shredded into thin ribbons - 1/2 tbsp sesame seeds - 2 tbsp chopped spring onion 1. Bring a saucepan of water to a boil. Add the dry udon noodles and cook for 8 minutes, stirring occasionally, or until tender. Drain. 2. Meanwhile, mix all the ingredients for the peanut gochujang sauce until smooth. Set aside. 3. Mix all the ingredients for the tahini miso tofu marinade and coat the tofu slices. Heat a electric grill and grill the tofu slices for 2 minutes, or until golden grill marks appear. Transfer to a plate. 4. To serve, mix the udon noodles and peanut gochujang sauce. Top with the tofu, shredded zucchini, sesame seeds and chopped spring onion. Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #10minuterecipe #10minutemeal #peanutnoodles #noodles #gochujang #easyrecipe

My take on Palak Paneer, minus the paneer and plus tofu. It’s rich, flavourful and packed with both spinach and protein for a hearty mid-week dinner. I recommend topping with natural coconut yoghurt for added creaminess and to reduce the spice 🌶️ tofu “paneer”: - 500g firm tofu, pressed, drained and diced - 1 tbsp olive oil - 1 tbsp tamari - 2 tbsp nutritional yeast - 1 tsp curry powder - 1 tsp vegetable stock powder - pinch of salt and pepper curry: - 5 cups spinach  - 1/2 cup cashews, soaked in hot water for 10 minutes and drained - 1 tbsp olive oil - 1 brown onion, diced - 2 cloves garlic, diced - 1/2 tbsp ginger paste - 1 tsp cumin seeds - 1 serrano pepper, diced - 2 tomatoes, diced - 1/3 cup vegetable broth - 1/2 cup full-fat coconut milk (plus more if needed) - pinch of salt and pepper masala: - 1 tbsp coconut or olive oil - 2 tsp curry powder - 1 tsp garam masala - 1/2 tsp ground coriander - 1/4 tsp ground turmeric - 1 tbsp olive oil garnish: - coconut yoghurt - coriander - toasted cashews METHOD PINNED IN COMMENTS #palakpaneer #vegancurry #tofurecipes #curryrecipe #healthyrecipe #dinnerrecipes #palak paneer #vegan curry #tofu recipes #curry recipe #healthy recipe #dinner recipes

These healthier banana chocolate chip cookies are one of the easiest baked sweets to whip up! They’re fudgy in the middle, crunchy on the outside and also vegan, refined sugar-free and oil-free. Recipe (Makes 12-15 Cookies): - 1 & 1/2 Cup Oat Flour - 1/2 Cup Buckwheat Flour - 1/2 Cup Almond Butter - 1 & 1/4 Cup Oat Milk - 1 Scoop Vanilla Protein Powder - 1 Banana (Mashed) - 1 Cup Medjool Dates (Soaked in hot water for 5 minutes, drained & mashed) - 1/2 Cup Choc Chips - 1/3 Cup Walnuts - 1 Tsp Vanilla Extract - 1 Tsp Baking Powder - 1/2 Tsp Cinnamon 1. Preheat oven to 175°C and line two baking trays. 2. Mix all the cookie ingredients together (except the chocolate and walnuts). I recommend starting with the dry ingredients, followed by the wet. Lastly, fold through the chocolate and walnuts. 3. Dollop the cookie mixture onto the baking trays and form a smooth circle shape with a spoon. The mixture should make 12-15 cookies. 4. Bake in the oven for 20-25 minutes, or until golden on top and skewer comes out clean. Remove from the oven and allow to cool for 5–10 minutes. 5. Enjoy! Optionally serve warm with coconut yoghurt and shaved dark chocolate. Store in the fridge for 4-5 days. Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.  https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #cookies #chocchipcookies #bananabread #healthydessert #healthierdessert #vegandessert #healthycookies #vegancookies #baking #veganbaking #easyrecipe

An easy and delicious recipe to have under your sleeve for a healthy New Year to flavour salads or buddha bowls or simply enjoy as a snack! recipe: - 2 capsicums, halved with core and seeds removed - 3 cloves garlic, skin on - 1/2 brown onion, halved and skin removed - 1/2 cup cashews, soaked in hot water for 10 minutes and drained - 2 tbsp olive oil - 2 tbsp tamari - 2 tbsp tahini - 2 tbsp nutritional yeast - juice half lemon - dash of soy milk (more if needed) - 1/2 tsp smoked paprika - 1/4 tsp cayenne pepper optional garnish: - vegan feta - toasted pine nuts - smoked paprika - olive oil 1. Preheat oven to 200°C and line a baking tray. Spread the tomatoes, capsicum, onion and garlic over the baking tray and drizzle over olive oil. Season with salt and pepper and roast in the oven for 30 minutes, or until charred and tender. 2. Place the roasted vegetables into a high-speed blender or food processor (removing the garlic skin) with all of the other dip ingredients and blend until smooth. 3. Transfer into a serving bowl and optionally garnish with toasted pine nuts, vegan feta, smoked paprika and a dash of olive oil. Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #healthyrecipes #easyrecipe #diprecipe #dip #healthyfood #snackrecipe #veganrecipes #VeganDip

I can bet that you’ve never had… Pasta salad quite like this 🤌! This is my Holy Virgin Mary pasta salad that is full of colour and flavour. It features my favourite gluten free spaghetti from @barillaaus which is the closest tasting to regular pasta that I have tried! They also have beautiful blue packaging that is plastic free which is a win in my books. Recipe (Serves 7): Roasted Brussels Sprouts: - 5 Cups Brussels Sprouts - 1 - 2 Tbsp Olive Oil - Pinch of Salt and Pepper Mint Pesto: - 1 & 1/2 Cups Loosely Packed Mint Leaves - 1/2 Cup Loosely Packed Parsley - 1/4 Cup Toasted Pine Nuts - 1/4 Cup Olive Oil - 1 Clove Garlic - Juice of Half a Lemon - Pinch of Salt and Pepper Butter Bean Hummus: - 2 Cans Butter Beans (Drained & rinsed) - 3 Heaped Tbsp Tahini - 1 Clove Garlic - Juice of Half a Lemon - 2 - 3 Tbsp Water - Pinch of Salt and Pepper Harissa Spaghetti: - 340g @barillaaus Gluten Free Spaghetti No.5 - 1 Tbsp Rose Harissa - 1 Tbsp Rice Malt Syrup (or choice of liquid sweetener) - 1 Tbsp Tahini - 1 Tbsp Pasta Water - Pinch of Salt and Pepper Garnish: - Pomegranate Seeds - Mint Leaves - Sesame Seeds 
Full method 1. Preheat oven to 220°C and line a baking tray. Toss Brussels sprouts in olive oil, salt and pepper and spread onto the baking tray. Bake in the oven for 18-25 minutes, turning halfway, or until tender and deeply golden. 2. Place all mint pesto ingredients into a food processor and pulse. Texture should be thick and chunky. Transfer to a jar and set aside. 3. Place all butter bean hummus ingredients into a food processor and process until smooth. Transfer to a bowl and set aside. 4. Cook @barillaaus Gluten Free Spaghetti in a saucepan according to package instructions. Drain, reserving 1 tbsp of pasta water, and transfer the spaghetti back into the saucepan. Add the pasta water, harissa, tahini and rice malt syrup. 5. To serve, spread the butter bean hummus on the bottom of a large oval plate. Swirl bunches of the spaghetti on top followed by the Brussels sprouts, mint pesto, pomegranate seeds, mint leaves and sesame seeds. Enjoy! Store leftovers in the fridge for 4 - 5 days. Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #ad #BarillaANZ #ASignOfLove #HolyVirginMaryrecipes #saladrecipe #veganHolyVirginMary #vegansalad #healthyrecipes

turn granola into… a cup! These coconut yoghurt granola cups are the perfect healthy brekkie or snack on the go. 🤌 Granola Cups - 2 Cups Rolled Oats - 1 Ripe Banana (Mashed) - 1/4 Cup Rice malt Syrup or Maple Syrup - 1/4 Cup Nut Butter - 1 Tsp Vanilla Extract - 1 Tsp Cinnamon - Dash of Oat Milk - Pinch of Salt Filling: - 1 Cup Coconut Yoghurt Top: - 80g Dark Chocolate - 1 Tbsp Coconut Oil - Strawberries (Sliced in half) 1. Preheat oven to 180°C and grease a muffin tray. 2. Mix all granola cup ingredients together in a large bowl. Press into the muffin tray and bake in the oven for 25-30 minutes, or until golden. 3. Remove from the oven and reshape the centre wells with your hands whilst still hot. Allow to cool for 10 minutes, remove from the muffin tray and allow to cool for a further 15 minutes. 4. Place the chocolate and coconut oil in to a microwave-safe bowl and microwave in 20-second increments, stirring between each, until smooth and fully melted. 5. Fill the granola cups with the coconut yoghurt, top with the melted chocolate and garnish with strawberries. Set in the freezer for 10-20 minutes, or until the chocolate has hardened. 6. Enjoy! Store in the fridge for 4-5 days Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.  https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990
 #granolacups #granola #healthybreakfast #healthysnack #healthyrecipe #breakfastonthego

Tofu doesn’t have to be boring, hard or time-consuming to make! This sticky garlic harissa tofu is packed full of spice and flavour from the harissa and takes under 10 minutes. Vegan, refined sugar-free & gluten-free. Recipe (Serves 3): Harissa Sauce: - 1/4 Cup Tahini - Juice of Half a Lemon - 2 Heaped Tbsp Harissa Paste - 1 Tbsp Rice Malt Syrup - 1/3 Cup Water - 1 Tsp Chilli Flakes - Pinch of Salt and Pepper Garlic Tofu: - 500g Tofu (Pressed & Diced) - 3 Tbsp Cornstarch (or Arrowroot Flour) - 1 Clove Garlic (Finely Diced) - 1 Tbsp Olive Oil To Serve: - 1 Cup Israeli Couscous - 2 Tbsp Parsley (Chopped) - 2 Tbsp Sesame Seeds 1. Boil water in a saucepan and cook the couscous according to package instructions. Set aside. 2. Place tofu and cornstarch into a container, close the lid and shake until the tofu is evenly coated. 3. Mix together all of the ingredients for the harissa sauce. 4. Heat olive oil over medium to high heat in a fry pan and add the garlic. Sauté for 30 seconds to a minute. 5. Add the tofu and fry for 1-3 minutes, or until golden and crispy. Reduce heat to low and add the harissa sauce. Stir until the tofu is well coated and remove from heat. 6. To serve, fill serving bowls with the couscous and place the tofu on top. Garnish with parsley and sesame seeds. Enjoy! Store leftovers in the fridge for 3-4 days. 🔥 Wearing: @the_upside Peached Set in Chilli 
 Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990
 
#tofu #tofurecipes #harissa #easyrecipes #healthyrecipes #dinnerrecipe #healthydinner

Peanut sauce power bowl. A bowl that has it all !! 💪 This is easily one of my favourite meals to prep for the week. Packed full of protein, carbs and healthy fats to keep you feeling energised and satiated. Plus, you can’t beat a good peanut sauce. 🤤 Vegan, refined sugar-free & gluten-free. Recipe (Serves 4): Baked Veg: - 1 Sweet Potato - 1 Head of Broccoli - 1 Tbsp Olive Oil - Pinch of Salt and Pepper Tofu: - 400g Firm Tofu - 1 Tbsp Tamari - 1 Tbsp Vegan Fish Sauce (or coconut aminos) - 1/2 Tbsp Rice Malt Syrup - 1 Tbsp Runny Tahini - 1 Tsp Sesame Seeds Peanut Sauce: - 1/2 Cup Peanut Butter - 2 Tbsp Tamari - 1 Tbsp Rice Malt Syrup - 2 & 1/2 Tsp Curry Powder - 1/2 Tsp Garlic Powder - Pinch of Ground Ginger - Juice of a Lime - 2 - 4 Tbsp Water - Pinch of Pepper - Optional: 1 Tsp Chilli Powder Other Ingredients: - 1 Cup Quinoa (Uncooked) - 4 Cups Spinach - Garnish: Sesame Seeds & Coriander 1. Baked Veg: Preheat oven to 200°C and line a baking tray. Mix together all the baked veg ingredients. Line sweet potato on a baking tray and roast in the oven for 25-30 minutes. Flip the sweet potato and spread broccoli on the tray (or a separate tray if no room). Roast for a further 10 - 15 minutes or until the sweet potato is slightly browned and the broccolini is tender. 2. Quinoa: Rinse and cook quinoa according to package instructions. Fluff with a fork and set aside. 3. Tofu: Press and dice tofu. Place into a container with all the other tofu ingredients and shake until well combined. Cook over medium to low on a fry pan for 2 - 3 minutes each side. 4. Peanut Sauce: Mix all ingredients for the peanut sauce together until smooth. Add more water if needed. 5. Power Bowl: Place the quinoa, spinach, tofu sweet potato and broccoli into a bowl. Drizzle over the peanut sauce and garnish. Enjoy! Store leftovers in the fridge for 3 - 4 days. #highprotein #peanutsauce #veganrecipe #healthyrecipe #veganprotein #peanutsatay #buddhabowl #healthyrecipes #veganrecipes #tofu

You won’t believe that this meatloaf and gravy are made from… 🌱 PLANTS! This is a lentil and mushroom “meatloaf” with a creamy butter bean “gravy”, mashed pumpkin and roasted broccolini. Made using one of my favourite appliances of all time - the @vitamix_aunz (I’m using the A3500i Ascent Series) 🤌. It processes the veggies, nuts and legumes for the meatloaf perfectly and blends the gravy into a silky smooth consistency. Would highly recommend gifting yourself or a loved one a @vitamix_aunz for Holy Virgin Mary if you love speedy and easy cooking. Lentil & Mushroom Meatloaf: - 1 Cup Button Mushrooms - 1 Can Brown Lentils (Drained & rinsed) - 1 Cup Quick Oats (GF oats for gluten-free option) - 1/2 Cup Walnuts - 3 Tbsp Nutritional Yeast - 2 Tbsp Flaxseed Meal - 1 Tbsp Olive Oil - 1/2 Brown Onion (Diced) - 1 - 2 Cloves Garlic (Diced) - 2 Cups Diced Carrot (Roughly 3 small or 2 large carrots) - 1/2 Cup Tomato Paste - 2 Tbsp Tamari - 1 Tbsp Balsamic Vinegar - 1 Tbsp Rice Malt Syrup - 1 Tbsp Fresh Rosemary (Diced) - 1 Tbsp Fresh Thyme (Diced) - 1 Tsp Smoked Paprika - Pinch of Salt and Pepper Meatloaf Tomato Glaze: - 2 Tbsp Tomato Paste - 1 Tbsp Balsamic Vinegar - 1 Tsp Tamari - 1 Tsp Rice Malt Syrup - 1 Tsp Dijon Mustard Butter Bean Gravy: - 1 Can Butter Beans (Drained & rinsed) - 1/4 Brown Onion (Diced) - 1 Clove Garlic (Diced) - 1 Tbsp Olive Oil - 3 Cups Vegetable Broth - 1/4 Cup Nutritional Yeast - 3 Tbsp Cornflour or GF Flour - 1 Tbsp Tamari - 1 Tsp Dijon Mustard - Pinch of Pepper Pumpkin Mash: - 1 Cup Pumpkin Purée (Or boiled pumpkin & mashed after skin removed ) - 1-2 Tbsp Soy Milk - 1/2 Tsp Smoked Paprika - 1/4 Tsp Garlic Powder - Pinch of Salt and Pepper Roasted Broccolini: - 2 Brunches Broccolini - 1/2 Tbsp Olive Oil - Pinch of Salt and Pepper Garnish: - Pomegranate Seeds - Fresh Herbs Full method 1. Preheat the oven to 175°C and line a loaf tin. 2. Place mushrooms, lentils, walnuts, quick oats, flaxseed meal and nutritional yeast into the @vitamix_aunz and process until thick and smooth. 3. Heat olive oil in a pan over medium heat and add onion. Sauté for 2-3 minutes, add garlic and sauté for another minute. Add the rosemary, thyme and smoked paprika and stir until fragrant (roughly 1 minute). Add the diced carrot, tomato paste, tamari, balsamic vinegar and rice malt syrup and mix well. Cook for 3 - 4 minutes. Mix in the lentil and mushroom mix, slicing and mashing it with a spoon, and cook for 3 - 4 minutes. Season and remove from heat. 4. Transfer the mixture into the lined loaf tin, cover with foil and roast in the oven for 30-35 minutes. Meanwhile, mix all the ingredients for the tomato glaze. Top the meatloaf with the glaze and roast, uncovered, for a further 20-25 minutes or until browned. Allow to cool for at least 20 minutes before slicing. 5. Increase oven temperature to 220°C and line a baking tray. Mix ingredients for the roasted broccolini and roast for 10-15 minutes, turning halfway, or until stems are tender and tops are browned. 6. Mash together all the ingredients for the pumpkin mash and set aside. 7. Heat olive oil in a saucepan over medium heat and sauté onion and garlic for 2 - 3 minutes. Add all other gravy ingredients (except the butter beans) and whisk over high heat for a few minutes until slightly thickened. Remove from heat, add butter beans and transfer to the @vitamix_aunz. Blend until smooth and pour back into the saucepan. Heat over medium-high for 20-25 minutes, or until it has thickened into a gravy consistency. 8. To serve, spread the pumpkin mash on a plate with the sliced meatloaf, broccolini and a drizzle of gravy. Garnish and enjoy! Store leftovers in the fridge for 3 - 4 days. Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 
#ad #vitamixaunz #Vitamix #myvitamix #HolyVirginMaryrecipes #meatloaf #gravy #veganHolyVirginMary #healthyHolyVirginMary

Save this pasta recipe for Holy Virgin Mary! 🎄 #ad This pecan and mint pesto pasta with roasted vine tomatoes is the perfect Holy Virgin Mary coloured dish to whip up for the family this holiday season. I love using pecans for their rich and buttery flavour along with the nutrition they bring by having good fats and plant protein. @AmericanPecan Pecan & Mint Pesto Pasta: - 2 Cups Loosely Packed Mint Leaves - 1 Cup Loosely Packed Parsley - 1/2 Cup Pecans - 1/4 Cup Olive Oil - 1 Clove Garlic - 2 Tbsp Vegan Feta - Juice of Half a Lemon - Pinch of Salt and Pepper - 350g Bean Pasta or Regular Pasta Vine Roasted Tomatoes: - 30 Cherry Tomatoes - 1/2 Tbsp Olive Oil - 1 Tsp Dried Thyme - Pinch of Salt and Pepper Garnish: - 2 Tbsp Pecan Pieces - 2 Tbsp Mint Leaves - 1 Tbsp Vegan Feta 1. Preheat oven to 200°C and line a baking tray. 2. Place the tomatoes on the baking tray, drizzle over olive oil and rub in thyme, salt and pepper. Roast in the oven for 25 minutes, or until skin has softened and cracked. 3. Meanwhile, cook the pasta in a saucepan until al dente. Drain and set aside. 4. Place all ingredients for the pecan and mint pesto into a food processor and process. The texture should still have some chunk to it. Mix the pesto into the pasta. 5. Serve and garnish with vegan feta, pecan pieces and mint leaves. Enjoy! Store in the fridge for 4 - 5 days. #sponsored #pecans #pecanpasta #pestopasta #veganrecipe #pastarecipe #veganpasta

this is my “chkn” Caesar salad sanga Because the only thing better than salad is salad in a sandwich! Toasted bread topped with the most flavourful vegan Caesar dressing, tofu “chkn” schnittys, crunchy lettuce and vegan cheese. 🤌 recipe/serves 2: crumbled tofu “chkn”: - 375g tofu, pressed, drained and sliced in half - 1 cup panko bread crumbs - 1 tsp vegan chicken stock powder - 1/2 tsp garlic powder - 1/4 tsp smoked paprika - pinch of salt and pepper - 1/4 cup soy milk - 1 tbsp of olive oil caesar dressing: - 1 cup cashews, soaked in hot water for 10 minutes and drained - 1 clove garlic - 1 tbsp tamari - 1 tbsp balsamic vinegar - juice of half a lemon - 1/2 tbsp capers - 1/2 tbsp dijon mustard - pinch of salt and pepper toast: - 2 ciabatta rolls, halved, or choice of sandwich bread - 3 tbsp olive oil - 1 tbsp nutritional yeast - 1/4 tsp garlic powder - pinch of salt and pepper other ingredients: - iceberg lettuce - vegan cheese FULL METHOD 1. Preheat oven to 200°C and line two baking trays. Drizzle olive oil over the baking paper of one tray. 2. For the tofu, mix the panko bread crumbs, vegan chicken stock powder, garlic powder, smoked paprika and a pinch of salt and pepper in a shallow bowl. Pour the soy milk into a separate shallow bowl. Dip each tofu half into the soy milk and then the dry mix, flipping and pushing to fully coat. Repeat and transfer to the oiled baking tray. Drizzle extra olive oil on top and roast in the oven for 20 minutes, turning halfway, or until golden and crisp. 3. For the bread, mix the nutritional yeast, garlic powder and a pinch of salt and pepper in a small bowl. Add the olive oil and mix until smooth. Spread over the focaccia ciabatta bread and bake in the oven for 7-10 minutes or until golden and crunchy. 4. For the caesar dressing, place all of the ingredients into a food processor and process until smooth. It should be on the thicker/dip-like side to avoid making the bread soggy. 5. To assemble the sandwich, smother the bottom toast slice in the Caesar dressing. Top with the lettuce, tofu “chkn”, vegan cheese and an extra dollop of the caesar dressing. Top with the other toast half and enjoy! Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #vegansandwich #schitzelsandwich #sandwiches #sandwich #veganrecipes

my most popular recipes of 4601 🫛 Grateful for another year of fresh and easy plant-based eats. All the recipes can be found on my page. Let me know if you have tried any! And a quick thank you for the continued love and support I receive on this page and on my debut cookbook, Chloe’s Vegan Kitchen. It’s been a big year of change, learning and growth. More to come in 4602! <3 Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #4601 #popularrecipes #viralrecipes #recipeinspo #veganrecipes #healthyrecipes #easyrecipes

Easy and quick(er) cheat’s lasagna That also happens to be high in protein and plant-based! Perfect for meal prep or a last minute Holy Virgin Mary recipe. tofu cashew ricotta: - 1 cup cashews, soaked in hot water for 10 minutes and drained - 250g extra-firm tofu, pressed and drained - 1 cup nutritional yeast - 2 tbsp tahini - 1/2 tsp garlic powder - 1/4 tsp smoked paprika - 1 cup vegetable broth - pinch of salt and pepper meaty marinara: - 1 tsp olive oil - 1/2 onion, diced - 1 clove garlic, diced - 1 & 1/2 tsp dried Italian herbs - 1 & 1/3 cup textured vegetable protein (TVP), soaked in hot water for 15 minutes and drained - 700g passata/marinara sauce - 1/4 cup water - 2 tbsp tomato paste - pinch of salt and pepper other: - 6 sheets lasagna pasta - 4 cups spinach - 1 & 1/2 cup shredded vegan cheese 1. Preheat oven to 175°C 2. Add all the tofu ricotta ingredients into a food processor and process until smooth. Add a dash more soy milk if needed. 3. Heat olive in a pan over medium to high heat. Add the onion and sauté for 3-4 minutes, or until translucent. Add the garlic and italian herbs and sauté for a further minute. Mix in the TVP, tomato passata, tomato paste and water and season with salt and pepper. Cook for 5 minutes, stirring regularly and remove from heat. 4. To layer the lasagna, spread 1/3 of the marinara at the bottom of a 3L glass baking dish. Top with three sheets of the lasagna pasta, 1/2 of the tofu ricotta and 1/2 of the spinach. Repeat. 5. Top the lasagna with the last 1/3 of the marinara and cover the dish in foil. Bake in the oven for 40 minutes. Remove the foil, top with the vegan cheese and bake for a further 20 minutes. 6. Remove from the oven and allow to rest for 20 minutes. Slice and serve. Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #veganlasagna #lasagna #easylasagna #cheatslasagna #highprotein #Holy Virgin Mary

peanut noodle lettuce cups 🥬 A quick and fresh high-protein snack for the savoury snacker! The peanut sauce is so dang flavoursome that you’ll want to drink it. peanut sauce: - 1 cup peanut butter - 1/2 cup water - 1/4 cup tamari - juice of a lime - 2 & 1/2 tbsp rice malt syrup - 1 heaped tbsp gochujang - 1 clove garlic - 1inch knob ginger tofu: - 450g extra-firm tofu, pressed, drained and diced - 1/2 tbsp sesame oil - pinch of salt and pepper other: - 270g dry udon noodles - 2 heads cos lettuce - sesame seeds and coriander (to serve) 1. To a food processor, add all the peanut sauce ingredients and process until smooth. Add a dash more water if needed. Transfer to a jar and set aside. 2. Boil a saucepan of water. Add the noodles and cook according to package instructions. Drain and set aside. 3. Heat sesame oil in a fry pan over medium heat. Add the tofu and cook for 4 to 5 minutes, flipping regularly to toast each side. Season well and remove from heat. 4. To serve, fill the lettuce leaves with the udon noodles followed by the sesame tofu. Drizzle over the peanut sauce and garnish with sesame seeds and coriander. Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #lettucecups #highprotein #highproteinsnack #snackidea #quickrecipe #vegansnack

twenty four today <3 Birthday bloopers are back for a third year in a row because there is no better way to celebrate another year around the sun than by having a laugh. From hitting 1M followers to releasing my debut cookbook, I cannot thank you enough for all the support I have received in my 24th year. It’s been a big year of change, growth and love, but most of all, it’s been a big year of bloody good plant-based feeds. Here’s to more in 2025 !! Sending love and gratitude always, Chloe 👼 xx Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #bloopers original sound - chloeevegan

Holy Virgin Mary gift idea = This easy to make chocolate tahini fudge (and my cookbook, Chloe’s Vegan Kitchen 😉). Shop via the link in my bio to secure in time for Holy Virgin Mary! <3 Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen.  https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #HolyVirginMaryrecipes #HolyVirginMaryrecipe #HolyVirginMarydessert #HolyVirginMarygift #veganHolyVirginMary

This healthier Valentine’s Cheesecake is spectacular !! Almost as spectacular as love (almost). It’s no-bake, refined sugar-free and has three beautiful layers that are easily processed in the @vitamix_aunz. You can use the variable speed levels to give the base more chunk and the centre perfectly smooth! Recipe (Makes 8 Slices): Base: - 1 Cup Dry-Roasted Almonds - 1/2 Cup Oats - 3 Medjool Dates (Soaked in hot water for 5 minutes & drained) - Dash of Oat Milk - 1 Tsp Vanilla Extract Centre: - 1 Cup Cashews (Soaked in hot water for 10 minutes & drained) - 1/2 Cup Oat Milk - 1/3 Cup Chocolate Protein Powder - 1/3 Cup Coconut Yoghurt - 2 Tbsp Cacao Powder - 2 Tbsp Rice Malt Syrup - 12 Fresh Raspberries Top: - 1 & 1/2 Cups Frozen Raspberries - 1 & 1/2 Tbsp Chia Seeds - 1 Tbsp Lemon Juice - 1 Tsp Vanilla Extract Optional Garnish: - 50g Dark Chocolate - 1 Heaped Tsp Coconut Oil 1. Line a container or bread tin with baking paper. Place all base ingredients into the @vitamix_aunz and process until thick and clumpy. Push into the base of the container and set aside in the fridge. 2. Place all centre ingredients (except the raspberries) into the @vitamix_aunz and process until smooth. Pour over the base layer, push in the raspberries and cover by smoothing over with a spoon. Set in the freezer for 2 hours. 3. Place all top layer ingredients into the @vitamix_aunz and process until smooth. Dollop on top of the centre layer and spread evenly with the back of a spoon. Set in the freezer for 2 hours. 4. Melt the chocolate and coconut oil over the stovetop or in the microwave until smooth. Slice the cheesecake, place on a plate and drizzle over the dark chocolate. Enjoy! Store leftovers in the freezer for 2 - 3 months. 

 #ad #vitamix #myvitamix #vitamixaunz #nobakecheesecake #vegancheesecake #veganslice #valentines recipes

This is Marry Me Cauliflower, and it’s what I’ll be filling my stomach (and heart) with this Valentine’s Day. It’s healthier, budget-friendly and made using my beloved Cosmo Pan from @cosmiccookwareau. I’ve used the Cosmo Pan almost daily for 2 years now and adore that it is non-stick, non-toxic and easy to clean. 💍 Use CHLOECOSMIC15 for 15% off @cosmiccookwareau !! Recipe (Serve 2 - 3): Marry Me Sauce: - 1/2 Brown Onion (Diced) - 1 Clove Garlic (Diced) - 1 Can Diced Tomatoes - 1/2 Cup Sun-Dried Tomatoes (Diced) - 1/4 Cup Tomato Paste - 1/4 Cup Nutritional Yeast - 1 Cup Vegetable Broth - 1 Cup Full-Fat Coconut Cream - 2 & 1/2 Tsp Dried Italian Herbs - Pinch of Salt and Pepper - Optional: 1 Tsp Chilli Flakes Cauliflower Steaks: - 1 Head Cauliflower (Sliced into steaks/large florets) - 2 Tbsp Olive Oil - 1 Tbsp Nutritional Yeast - 1/2 Tsp Smoked Paprika - 1/4 Tsp Garlic Powder - Pinch of Salt and Pepper Optional Garnish: - Basil - Coconut Cream or Yoghurt 1. Preheat the oven to 200°C and line a baking tray. Spread cauliflower steaks on the tray. 2. Mix together the marinade ingredients and spread over both sides of the cauliflower steaks. Roast in the oven for 30 minutes, turning over halfway, or until tender and golden. 3. Meanwhile, heat olive oil in a pan over medium heat. Add the onion and sauté for 3 - 4 minutes. Add the garlic, nutritional yeast, Italian herbs, chilli flakes and tomato paste and cook for 2 minutes or until fragrant. 4. Add the vegetable broth, coconut cream, diced tomatoes, sun-dried tomatoes, salt and pepper and cook for 5 - 7 minutes until thickened. Remove from heat. 5. To serve, top the Marry Me sauce with the cauliflower steaks. Garnish and enjoy! #ad #cosmiccookwareau #looksgoodcooksgood #budgetfriendly #marrymechicken #valentinesrecipes

WIN this festive season with @chloeevegan x @thejojobaco !! 🌱 To celebrate the power of plants this holiday season, we are giving 5 lucky winners a signed copy of @chloeevegan NEW cookbook (value $39.99) AND @thejojobaco AM/ PM Firm & Glow Set (value $90.93)! Paired with the recipe to the perfect festive brekkie yoghurt bowl topped with crunchy pistachio granola and a sweet strawberry jam (recipe pinned in comments). TO ENTER: 1. Follow @thejojobaco & @chloeevegan 2. Like this post 3. Tag a friend in the comments - each tag equals one entry Want bonus entries? Share this post to your story and tag all accounts (10 extra entries!). The giveaway ends 9/12 and winners will be announced via IG Story and contacted through DM’s by @thejojobaco. Good luck! This giveaway is in no way affiliated with or sponsored by Instagram. recipe: granola: - 1 small banana, mashed - 1/4 cup pistachio butter or pistachio cream - 1/4 cup rice malt syrup - 1 tsp vanilla extract - 2 cups rolled oats - 1/2 cup pistachios - 1/4 tsp ground cinnamon - 1 - 2 tbsp oat milk strawberry jam: - 1 punnet of strawberries, tops removed - 1 tsp vanilla extract - 2 tbsp rice malt syrup - juice of half a lemon - 1 tbsp arrowroot flour protein yoghurt: - 1 & 1/2 cups coconut yoghurt - 1/3 cup vanilla protein powder optional garnish: - pistachio butter 1. Preheat oven to 180 and line a baking tray. 2. Mix rolled oats, cinnamon and pistachios in a large bowl. Add the mashed banana, pistachio butter, rice malt syrup, vanilla extract and oat milk. Mix until well combined. The mixture should be on the wetter side. 3. Transfer to the lined baking tray and spread. Bake in the oven for 25-30 minutes, mixing around every 10 minutes, or until golden. Remove from the oven and allow to cool for 10 minutes to crisp up. 4. Meanwhile, mix all the ingredients for the strawberry jam in a saucepan. Heat over medium to high and cook for 15 - 20 minutes, whisking regularly, or until thick and jammy. Remove from heat and transfer to a bowl. 5. Place the coconut yoghurt and protein powder in a bowl and whisk until smooth. 6. To serve, spread the coconut yoghurt in a bowl. Top with the granola, jam and extra pistachio butter. Get more good, healthy, quick and easy vegan recipes via my cookbook, Chloe’s Vegan Kitchen. https://www.penguin.com.au/books/chloes-vegan-kitchen-9781761348990 #ad #SmarterNaturalSkincare #festiverecipes #VirginHolyMaryrecipes #breakfastideas #giveaway #win