Adam Guthrie | Contributors - Nourish plant-based living

Adam Guthrie

Adam Guthrie, vegan chef
Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University. He transformed his own health through diet and exercise after suffering a heart attack at age 39 and now teaches others how to eat and live a wholefood plant-based lifestyle through his I Feel Good program.

Articles by Adam Guthrie

View ›
Recipe

Apple, rhubarb and strawberries with granola and turmeric custard

A baked fruit crumble with crunchy granola topping and warm custard – this wholefood, plant-based creation is the ultimate guilt-free...

- Adam Guthrie
View ›
Recipe

Tempeh spaghetti Bolognese

When you focus on wholefood, plant-based ingredients, you’ll get plenty of fibre while still enjoying all your favourites. This...

- Adam Guthrie
View ›
Recipe

Ramen

This hearty vegan ramen with golden baked tofu is nourishing, warming and packed with flavour. Make it gluten-free by using rice noodles in place...

- Adam Guthrie
View ›
Recipe

Massaman curry

Chef Adam Guthrie puts a wholefood, plant-based spin on Massaman curry in this vibrant dish, packed with the flavours of southeast Asia.

- Adam Guthrie
View ›
Recipe

Macaroni ‘cheese’

Comfort food the whole family will love, this veggie-loaded macaroni ‘cheese’ is simply divine and super healthy too!

- Adam Guthrie

Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Elizabeth Douglas View ›
Recipe
Vegan French onion soup

This veganised version of the classic French soup is just as warming and flavour rich. Make sure to use a good quality vegan cheese that melts...

Elizabeth Douglas
Simon Toohey View ›
Recipe
Double lemon slice

These melt-in-your-mouth treats combine sweetness with zingy citrus notes derived from both lemon fruit and lemon myrtle.

Simon Toohey
Tammy Fry View ›
Recipe
The rainbow unicorn

This smoothie takes a few minutes longer to prepare than a standard smoothie, but your kids will LOVE you for it. It’s also super pretty and...

Tammy Fry
View ›
Recipe
Basic pineapple tepache

Tepache originated in Mexico and now that it’s most commonly made with pineapple, it’s a sweet sip of goodness.

The Nourished Chef View ›
Recipe
Vanilla berry wellness bowl

Been wanting to find a go-to recipe for overnight oats? Look no further! This divine bowl complete with cacao, chia seeds, bananas and berries...

The Nourished Chef
Alexander Gershberg View ›
Recipe
Tahini almond mousse with grilled prunes and caramelised pistachio

The tahini, almond butter and silken tofu in this Middle Eastern-inspired recipe create a super creamy mousse, which pairs beautifully with the...

Alexander Gershberg
View ›
Recipe
Hemp & blueberry breakfast popsicles

Delicious, nourishing and great for gut health, embrace coconut this summer, starting with this refreshing breakfast popsicle recipe by...

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Apple, rhubarb and strawberries with granola and turmeric custard

Adam Guthrie

A baked fruit crumble with crunchy granola topping and warm custard – this wholefood, plant-based creation is the ultimate guilt-free indulgence.

dessert
gluten-free optionoil freerefined sugar free

Ingredients

SERVES: 2

GRANOLA

TURMERIC CUSTARD

Method

  1. Remove the cores from the apples, leaving the skin on, then cut into bite size pieces. Cut the rhubarb into 5cm lengths. Remove the leaves from the strawberries and cut in half lengthways.
  2. Place the apple, rhubarb, strawberries, and maple syrup into a saucepan. Cover with a lid and cook over a low heat until the rhubarb and apple are soft.
  3. To make the granola, preheat the oven to 180°C and line 2 trays with baking paper. Place all ingredients into a large bowl and mix well. Spread the mixture evenly over both trays and cook in the oven for 10 minutes. Remove from the oven, give the mixture on each tray a good stir, then place back in the oven to cook for a further 10 minutes. Remove from the oven and set aside to cool (it will go crunchy when cooled).
  4. To make the turmeric custard, mix the cornflour with the water in a glass to make a slurry. Place a saucepan over a high heat. Add the soy milk, maple syrup, vanilla paste, and turmeric, then bring to a simmer. Add the cornflour slurry and stir continuously until the milk boils and thickens. Simmer for 3 minutes, stirring continuously.
  5. To serve, place the cooked fruit mixture into bowls. Top with granola, turmeric custard, and a sprinkle of desiccated coconut.

TIP: Store extra granola in an airtight container in the pantry. It will keep for months.

Adam Guthrie, vegan chef
Adam Guthrie

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

This recipe was originally published in Nourish plant-based living, V8 N6 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Chef Cynthia Louise View ›
Recipe
Dairy-free potato bake

The star of the dish is the cashew cream. Be sure to push the veggies down so they are covered before baking. The magic happens when they soak up...

Chef Cynthia Louise
Adam Guthrie View ›
Recipe
Creamy mushroom and tofu stroganoff

You don’t need animal products to make lusciously creamy and satisfying dishes. You don’t even need oil! This wholefood, plant-based...

Adam Guthrie
Rebecca Stonor View ›
Recipe
Lemon cheesecake

Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...

Rebecca Stonor
Chef Cynthia Louise View ›
Recipe
Coconut lentil soup

You’ll be scoffing mouthfuls of this rich, hearty, budget-friendly soup before anyone else has a chance to dive in. It’s that good! I...

Chef Cynthia Louise
Raya Higgs View ›
Recipe
Mie goreng

This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for...

Raya Higgs
Katie White View ›
Recipe
Sweet fig pizza with salted caramel and chocolate

If you haven’t tried sweet pizza before, it’s time to fix that! In this recipe, homemade pizza bases are smothered with sweet bechamel, and...

Katie White
Tammy Fry View ›
Recipe
Dhal makhani

Restaurant quality, yet surprisingly simple to make, this classic black-lentil curry from Made with Love and Plants by Tammy Fry is sure...

Tammy Fry

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Tempeh spaghetti Bolognese

Adam Guthrie

When you focus on wholefood, plant-based ingredients, you’ll get plenty of fibre while still enjoying all your favourites. This ultra-satisfying tempeh Bolognese by chef Adam Guthrie is a case in point.

dinnerlunch
oil freepastaquick and easy
Italian

Ingredients

Serves: 4

Method

  1. To make the bolognese sauce, heat a large pot over a high heat. Add the onions and dry sauté (no oil) for 1 minute, then add the garlic and sauté for another minute. Add a couple of tablespoons of water to deglaze the pan. 
  2. Stir in the carrot and celery, sautéing for a couple of minutes. Then add the mushrooms and tempeh and sauté for another couple of minutes. 
  3. Stir in the non-alcoholic wine or grape juice, tomatoes, passata, water, stock powder, coconut sugar, dried herbs, and basil leaves. Cover with a lid and bring to a boil.
  4. Once the sauce starts to boil, remove the lid and reduce the heat. Simmer for 30 minutes, or until it becomes a nice saucy consistency. Meanwhile, cook the spaghetti as per packet instructions. 
  5. Add the cooked spaghetti to the pot of bolognese and stir through before serving in bowls. Top with feta, if using, and enjoy! 
Adam Guthrie, vegan chef
Adam Guthrie

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

This recipe was first published in Nourish plant-based living, Issue 63 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Amanda Logan View ›
Recipe
Ultimate green burger

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants.

Amanda Logan
Raya Higgs View ›
Recipe
Ginger ramen with vegan eggs

Ramen is an all-time favourite Japanese dish, full of flavour and nutrition. The secret ingredient to our vegan eggs is black salt. Known as kala...

Raya Higgs
Adam Guthrie View ›
Recipe
Vegan pad kee mao

Healthy, satisfying and flavoursome, this pad kee mao is vibrant Thai food at its best. 

Adam Guthrie
Katie White View ›
Recipe
Sweet fig pizza with salted caramel and chocolate

If you haven’t tried sweet pizza before, it’s time to fix that! In this recipe, homemade pizza bases are smothered with sweet bechamel, and...

Katie White
Clare Scrine View ›
Recipe
Roasted broccoli green curry with coconut rice

The trick to this super-vibrant green curry is to add a bunch of blitzed leafy greens into the paste to ensure a lovely, bright-green colour. I...

Clare Scrine
View ›
Recipe
Avo chocolate mousse

Looking for a quick and easy vegan dessert for your next BBQ or dinner party? You can’t go wrong with this airy, fluffy and creamy chocolate...

Chef Cynthia Louise View ›
Recipe
Best-ever brownie

This is the perfect plant-based brownie for the brownie connoisseur. Years in the making, and now captured for you to enjoy. It’s as much for...

Chef Cynthia Louise

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Ramen

Adam Guthrie

This hearty vegan ramen with golden baked tofu is nourishing, warming and packed with flavour. Make it gluten-free by using rice noodles in place of traditional wheat ramen noodles if you like.

dinnerlunch
gluten-free option
japanese

Ingredients

Serves 2

INGREDIENTS

Method

  1. Heat the oven to 200°C.
  2. Place the cubed tofu on a tray lined with baking paper and bake until golden-brown.
  3. Meanwhile, place the vegetable stock, kombu, soy sauce, vegan fish sauce, ginger, and garlic in a pot and bring to a boil. Simmer for 5 minutes. 
  4. On the side, mix the miso paste with a little water to make slurry. Add the miso slurry, milk, and the sesame oil to the pot of stock and stir to combine, then remove from the heat.
  5. Place the broth in a bowl, then arrange the tofu, cooked ramen noodles, baby spinach, mushrooms, and green onions however you fancy, and tuck in!

TIP: Vegan fish sauce is made with soy beans and vegetable seasonings, and works beautifully as a replacement for traditional fish sauce. It’s easy to find in mainstream and Asian supermarkets, vegan grocery stores, and online.

Adam Guthrie, vegan chef
Adam Guthrie

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

This recipe was originally published in Nourish plant-based living, Issue 63 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Annie van Halteren View ›
Recipe
Chocolate cheesecake

The ultimate velvety chocolate cheesecake experience, vegan style. Top with deluxe chocolate decorations of your choice to suit the occasion.

Annie van Halteren
Adam Guthrie View ›
Recipe
Vegan pad kee mao

Healthy, satisfying and flavoursome, this pad kee mao is vibrant Thai food at its best. 

Adam Guthrie
Rebecca Stonor View ›
Recipe
Lemon cheesecake

Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...

Rebecca Stonor
Amanda Logan View ›
Recipe
Kentucky-style cauliflower burger

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants.

Amanda Logan
Raya Higgs View ›
Recipe
Ginger ramen with vegan eggs

Ramen is an all-time favourite Japanese dish, full of flavour and nutrition. The secret ingredient to our vegan eggs is black salt. Known as kala...

Raya Higgs
Amanda Logan View ›
Recipe
Ultimate green burger

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants.

Amanda Logan
Clare Scrine View ›
Recipe
Roasted broccoli green curry with coconut rice

The trick to this super-vibrant green curry is to add a bunch of blitzed leafy greens into the paste to ensure a lovely, bright-green colour. I...

Clare Scrine

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Massaman curry

Adam Guthrie

Chef Adam Guthrie puts a wholefood, plant-based spin on Massaman curry in this vibrant dish, packed with the flavours of southeast Asia.

dinner
gluten-free optionoil freequick and easy
Thai

Ingredients

Serves 4 

TO SERVE

Method

  1. Heat a large pot over a medium-high heat. Add the onion and dry sauté (no oil) until browned. Add a dash of water to deglaze the pot. Add the tomatoes, red curry paste, and curry powder, then stir until fragrant.
  2. Add the pumpkin, potatoes, water, tamari, and coconut sugar, then mix well. Bring to a boil, then reduce to a simmer. 
  3. Stir frequently, using the spoon to break up the pumpkin as it starts to soften, leaving some pieces intact to create a chunky sauce. Cook until the potatoes and pumpkin are soft, and the sauce has thickened.
  4. Add the milk and cook for a few more minutes before stirring in the lime juice. Serve over cooked brown rice and top with a sprinkle of coriander leaves and chopped peanuts.

TIP: I used the Maesri brand of Thai red curry paste, which is vegan friendly, oil free, and easy to find in mainstream supermarkets and Asian grocery stores.

Adam Guthrie, vegan chef
Adam Guthrie

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

This article is an edited extract from Nourish plant-based living, Issue 63 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Raya Higgs View ›
Recipe
Ginger ramen with vegan eggs

Ramen is an all-time favourite Japanese dish, full of flavour and nutrition. The secret ingredient to our vegan eggs is black salt. Known as kala...

Raya Higgs
View ›
Recipe
Mediterranean Breeze

Light, citrusy, and super refreshing, this cocktail starring Licor 43 Horchata and limoncello tastes like Mediterranean summer in a glass.

Raya Higgs View ›
Recipe
Mie goreng

This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for...

Raya Higgs
Adam Guthrie View ›
Recipe
Vegan pad kee mao

Healthy, satisfying and flavoursome, this pad kee mao is vibrant Thai food at its best. 

Adam Guthrie
Clare Scrine View ›
Recipe
Roasted broccoli green curry with coconut rice

The trick to this super-vibrant green curry is to add a bunch of blitzed leafy greens into the paste to ensure a lovely, bright-green colour. I...

Clare Scrine
Chef Cynthia Louise View ›
Recipe
Mixed berry crumble

You can’t go wrong with a crumble, and this beautiful berry-licious version by plant-based chef Cynthia Louise is no exception.

Chef Cynthia Louise
Amanda Logan View ›
Recipe
Kentucky-style cauliflower burger

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants.

Amanda Logan

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Macaroni ‘cheese’

Adam Guthrie

Comfort food the whole family will love, this veggie-loaded macaroni ‘cheese’ is simply divine and super healthy too!

dinner
gluten-free optionoil freepasta

Ingredients

SERVES: 4

CASHEW PARMESAN

Method

  1. Cook the pasta per packet instructions, then drain and set aside.
  2. Place a saucepan on a high heat and dry sauté the onion and garlic for 1 minute. Add in the milk, pumpkin, and stock powder, then bring to a boil. Cook while stirring until thick and creamy.
  3. To make the cashew parmesan, place all ingredients in food processor and pulse to a fine parmesan consistency.
  4. Add the cooked macaroni, spinach, nutritional yeast, Dijon mustard, nutmeg, then mix well. Season with salt and pepper to taste.
  5. To serve, sprinkle cashew parmesan over each serving and enjoy.

TIP: Nutritional yeast is an inert form of yeast that adds a delicious ‘umami’ flavour to savoury cooking. It is readily available in supermarkets and healthfood shops.

Adam Guthrie, vegan chef
Adam Guthrie

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

This recipe was originally published in Nourish plant-based living, Issue 62 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

View ›
Recipe
Avo chocolate mousse

Looking for a quick and easy vegan dessert for your next BBQ or dinner party? You can’t go wrong with this airy, fluffy and creamy chocolate...

Raya Higgs View ›
Recipe
Mie goreng

This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for...

Raya Higgs
Chef Cynthia Louise View ›
Recipe
Dairy-free potato bake

The star of the dish is the cashew cream. Be sure to push the veggies down so they are covered before baking. The magic happens when they soak up...

Chef Cynthia Louise
View ›
Recipe
Mediterranean Breeze

Light, citrusy, and super refreshing, this cocktail starring Licor 43 Horchata and limoncello tastes like Mediterranean summer in a glass.

Rebecca Stonor View ›
Recipe
Indonesian salad with spiced tempeh topping

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...

Rebecca Stonor
Chef Cynthia Louise View ›
Recipe
Mixed berry crumble

You can’t go wrong with a crumble, and this beautiful berry-licious version by plant-based chef Cynthia Louise is no exception.

Chef Cynthia Louise
Rebecca Stonor View ›
Recipe
Lemon cheesecake

Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...

Rebecca Stonor

Our latest inspiration

Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting
YOUR INPUT