Amanda Logan | Contributors - Nourish plant-based living

Amanda Logan

Amanda Logan vegan recipe creator of My Goodness Kitchen - vegan recipes for plant based health and happy omni families
Amanda is a cook, author, photographer, time-poor parent, and animal advocate. She is the creative force behind My Goodness Kitchen, where she shares easy vegan recipes for everyday cooking. Her book, Great Vegan Meals for the Carnivorous Family, was published in 2018.

Articles by Amanda Logan

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Recipe

Vegan burger with the lot

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants. This Vegan burger with the lot is sure...

- 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
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
View ›
Recipe

Watermelon and tomato gazpacho

Refreshing, zingy, and packed with phytonutrients, this simple but flavoursome chilled soup is perfect for hot days and sultry soirées.

- Amanda Logan
View ›
Recipe

Pineapple and coconut cupcakes

The combination of crushed pineapple and desiccated coconut in these delectable cupcakes is like a bite of tropical paradise.

- Amanda Logan

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Vegan burger with the lot

Amanda Logan

Burgs are life! We love all the classics, and they are tastier and better for you when filled with plants. This Vegan burger with the lot is sure to satisfy the tastebuds.

dinnerlunch
barbecueentertainingkid-friendly

Ingredients

TO SERVE

Method

  1. Preheat the oven to 180°C.
  2. Place the mushrooms onto a lined baking tray. Drizzle lightly with olive oil and sprinkle with salt. Roast in the oven for 12–15 minutes or until cooked through. Set aside to cool.
  3. In a large bowl, stir together the TVP, beef stock, chickpea flour, psyllium husk, and Marmite. Set aside to hydrate.
  4. Add the roasted mushrooms and remaining patty ingredients, except the vegetable oil, to a food processor and pulse until the mixture looks like thick, textured hummus.
  5. Transfer the mixture to the bowl with the TVP and then, with clean hands, massage to combine. If the mixture is too wet, add a touch more nutritional yeast or a spoonful of flour. Form the mixture into palm-sized patties.
  6. Heat the vegetable oil in a frying pan over medium heat. Add the patties and cook for 4 minutes before turning over. Cook the other side for 3 minutes, then add a slice of vegan cheese to each patty. Splash a small amount of water into the pan and then pop a lid on. The cheese will melt in about 40 seconds to 1 minute. Turn off the heat and set aside.
  7. If you are adding vegan bacon to your burger, fry it to your liking in a separate pan.
  8. Lightly toast the burger buns, if you like. To assemble each burger, smear the base with mayonnaise and add lettuce leaves. Top with sliced tomato, onion, a burger patty with cheese, and a good drizzle of barbecue sauce. Add 1–2 pineapple rings and vegan bacon (if using), then smear the top bun with more mayonnaise. Pop the lid on and devour! Vegan burger with the lot By Amanda Logan | Makes 6–8
Amanda Logan vegan recipe creator of My Goodness Kitchen - vegan recipes for plant based health and happy omni families
Amanda Logan

Amanda is a cook, author, photographer, time-poor parent, and animal advocate.

This recipe was featured in Issue 74 of Nourish plant-based living • View magazine

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

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Kentucky-style cauliflower burger

Amanda Logan

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

dinnerlunch
barbecueentertainingkid-friendly
American

Ingredients

BUTTERMYLK

DRY SPICE MIX

COLESLAW

TO SERVE

Method

  1. Preheat the oven to 180°C. 2 Cut the cauliflower into
  2. cm thick steaks and then lay them out on a lined baking tray and drizzle with olive oil. Lightly season with salt to taste and then roast in the oven for 25–30 minutes. The cauliflower should be cooked but still firm. Set aside to cool a little.
  3. Meanwhile, whisk together the buttermylk ingredients in a large mixing bowl and set aside. In a separate bowl, large enough to fit the cauliflower, combine the dry spice mix ingredients. Set aside.
  4. To prepare the coleslaw, add the cabbage and parsley to a salad bowl. In a separate bowl, whisk together the remaining slaw ingredients to make a dressing, then stir it through the cabbage mixture. Set aside.
  5. Coat each of the roasted cauliflower steaks in the dry spice mix and then dredge in the buttermylk. Shake off any excess liquid and press back into the dry spice mix, coating well.
  6. Heat the vegetable oil over medium–high heat in a heavy-based pot.
  7. Carefully lay a cauliflower steak into the hot oil and cook for about 4–5 minutes or until golden-brown, using tongs to turn over halfway through. Remove and transfer to a plate lined with paper towel. Repeat the process with the remaining cauliflower steaks.
  8. Lightly toast the burger buns in a dry frying pan, if you like. To assemble each burger, smear the base with mayonnaise and then top with sliced cucumber. Follow with a cauliflower steak, a heaped serving of coleslaw, and some alfalfa sprouts. Spread smashed avocado on the top bun and then put the lid on. Tuck in!
Amanda Logan vegan recipe creator of My Goodness Kitchen - vegan recipes for plant based health and happy omni families
Amanda Logan

Amanda is a cook, author, photographer, time-poor parent, and animal advocate.

This recipe was featured in Issue 74 of Nourish plant-based living • View magazine

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Ultimate green burger

Amanda Logan

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

dinnerlunch
barbecuekid-friendly

Ingredients

LEMON MAYONNAISE

TO SERVE

Method

  1. Add the frozen peas to a bowl and cover with boiling water. Leave for 10 minutes.
  2. Meanwhile, add the spinach to a food processor and pulse on and off for 10 seconds or until the spinach is finely chopped.
  3. Drain the peas and add them to the processor along with the rest of the burger ingredients, except the vegetable oil. Pulse until the mixture comes together. You will need to stop and scrape down the sides of the bowl occasionally. The mixture should stick together between your fingers but still have texture.
  4. Shape the mixture into patties about the size of your palm. Place them onto a lined plate and refrigerate for 20 minutes.
  5. Meanwhile, make the lemon mayonnaise. Whisk the mayonnaise, lemon zest, and salt together in a bowl and set aside.
  6. Heat the vegetable oil in a frying pan or on a grill plate over medium heat. Grill each burger patty for 4–5 minutes on one side before gently flipping to cook the other side for the same amount of time. Turn down the heat if the patties darken too quickly. We want them golden on the outside and cooked in the middle.
  7. Slice each burger bun in half and add a good dollop of lemon mayonnaise to the base, then top with lettuce leaves. Add the burger patty, a little more mayonnaise, followed by sliced cucumber and avocado. Season the avocado with a little salt and pepper to taste and then add the alfalfa sprouts, followed by the bun top. Yum!

TIP: The patties will come together more easily if you have wet hands.

Amanda Logan vegan recipe creator of My Goodness Kitchen - vegan recipes for plant based health and happy omni families
Amanda Logan

Amanda is a cook, author, photographer, time-poor parent, and animal advocate.

This recipe was featured in Issue 74 of Nourish plant-based living • View magazine

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Watermelon and tomato gazpacho

Amanda Logan

Refreshing, zingy, and packed with phytonutrients, this simple but flavoursome chilled soup is perfect for hot days and sultry soirées.

side dishstarter
seasonalsoup
Mediterranean

Ingredients

Serves 6–8

TO SERVE (see tip)

Method

  1. Add all the ingredients to a blender and blend until smooth, or to your preferred texture.
  2. Transfer to large bowl or individual jars for serving and chill for 3–4 hours, or overnight.
  3. To serve, drizzle with olive oil and garnish with fresh lime.

TIP: If you prefer, you could also serve the gazpacho garnished with chopped avocado, diced Lebanese cucumber, or toasted croutons.

Amanda Logan vegan recipe creator of My Goodness Kitchen - vegan recipes for plant based health and happy omni families
Amanda Logan

Amanda is a cook, author, photographer, time-poor parent, and animal advocate.

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

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Pineapple and coconut cupcakes

Amanda Logan

The combination of crushed pineapple and desiccated coconut in these delectable cupcakes is like a bite of tropical paradise.

dessertsnack
baking

Ingredients

Makes 12

COCONUT BUTTERCREAM

DECORATIONS (OPTIONAL)

Method

  1. Preheat the oven to 175ºC and line a 12-cup cupcake tin with silicon or regular cake liners.
  2. Transfer the pineapple to a mixing bowl and, using an immersion blender, break down the larger chunks of fruit to smaller pieces. Add the milk, sugar, oil, and vanilla to the pineapple then stir well to combine.
  3. In a separate mixing bowl whisk together the flour, baking powder, salt and coconut.
  4. Add the wet ingredients to the dry and stir until just combined. Spoon the batter into the lined moulds two-thirds full. Pop in the oven to bake for 22-25 minutes or until cooked through. Remove and allow to cool completely.
  5. For the buttercream, add the butter to a large mixing bowl and use an electric hand mixer to cream it until light and fluffy, about 1 minute. If using a stand mixer, use the paddle attachment.
  6. Add the icing sugar in half-cup measurements and continue mixing until well combined and fluffy, scraping down the sides as needed. Add the coconut cream and salt and continue beating, adding more icing sugar, if needed.
  7. Transfer the buttercream to a piping bag and pipe onto the completely cooled cupcakes to serve. If you wish to decorate further, toasted coconut and fresh pineapple cut into fun shapes make for an extra special finish.

TIP: You can use fresh pineapple if you prefer. Chop it well and then pulse with an immersion blender to achieve a textured puree.

Amanda Logan vegan recipe creator of My Goodness Kitchen - vegan recipes for plant based health and happy omni families
Amanda Logan

Amanda is a cook, author, photographer, time-poor parent, and animal advocate.

This recipe was first published in Nourish plant-based living, Issue 67 • View magazine

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

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YOUR INPUT