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

Spinach and onion vegan quiche

Fact: you don’t need eggs or dairy to make mouthwatering quiche. This beautiful recipe by Amanda Logan uses silken tofu, chickpea flour, and...

- Amanda Logan
View ›
Recipe

Mushroom and chickpea tikka masala

Tender chickpeas and meaty pulled oyster mushrooms are cooked to perfection in a luxurious creamy sauce to create this irresistible plant-powered...

- Amanda Logan
View ›
Recipe

Kimchi jjigae

Tofu, kimchi, bok choi and shiitake mushrooms co-star in this flavoursome and nutritious Korean jjigae stew, spiced with fresh ginger and...

- Amanda Logan
View ›
Recipe

Vegan sabich

Vegan egg made with white beans, potato, dill pickles, tabouleh and salad are stuffed in warm pita pockets to make these hearty, delicious...

- Amanda Logan
View ›
Recipe

Spicy tofu po’boys

The classic Louisiana style po'boy baguette sandwich is given a vegan twist in this hearty but guilt-free version by Amanda Logan.

- Amanda Logan

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Spinach and onion vegan quiche

Amanda Logan

Fact: you don’t need eggs or dairy to make mouthwatering quiche. This beautiful recipe by Amanda Logan uses silken tofu, chickpea flour, and delicious seasonings to recreate everything you love about a classic quiche, the plant-powered way.

dinnerlunch
barbecueentertaining
french

Ingredients

Pastry

filling

TO SERVE (optional)

Method

  1. First, make the pastry crust. Add the flour and salt to a food processor and pulse a few times to combine. Then, add the chilled butter and process until the mixture looks like wet sand. Next, add the water 1 tbsp at a time and process until the dough begins to come together. Transfer the dough onto your kitchen bench and form it into a disc. Wrap it in cling wrap and pop it in the fridge for at least 30 minutes.
  2. Meanwhile, prepare the vegetables for the filling. Heat the olive oil in a large frying pan over medium heat then add the onions to cook for about 5 minutes, or until soft and translucent. Add the baby spinach and allow it to wilt before removing the pan from the heat. Set aside to cool.
  3. Next, make the ‘egg’ filling. Add the silken tofu, cornflour, chickpea flour, nutritional yeast, baking powder, kala namak, garlic powder, and onion powder to a blender. Blend until smooth and then set aside.
  4. Preheat the oven to 180°C.
  5. Remove the dough from the fridge and roll it out evenly on a floured surface to fit a 24 cm pie or quiche tin. Gently lay the pastry into the tin and press it in firmly. Trim any excess dough and poke holes in the base with a fork. Next, line the pastry with some baking paper and fill the tin with baking weights or dried beans. Transfer to the oven and bake for 15 minutes.
  6. When ready, remove the pastry from the oven and then take out the baking paper and weights/beans. Return the pastry to the oven and bake for another 5 minutes, or until it no longer looks raw.
  7. Next, add half the spinach and onion mixture to the bottom of the pastry shell and then sprinkle with half the vegan feta, if using. Pour the ‘egg’ filling over the top and then add the remaining vegetables and feta on top of that. Transfer the quiche back to the oven and bake for 40–50 minutes.
  8. Remove from the oven when done and allow the quiche to sit for 30 minutes before serving. Top with sprouts, microgreens, and a squeeze of fresh lemon, if you like.

TIP: Nutritional yeast – or ‘nooch’ – is an inert form of yeast with a delicious cheesy flavour and the extra bonus of vitamin B12 fortification. Find it at your local supermarket, bulk food or health store.

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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Mushroom and chickpea tikka masala

Amanda Logan

Tender chickpeas and meaty pulled oyster mushrooms are cooked to perfection in a luxurious creamy sauce to create this irresistible plant-powered tikka masala. 

dinner
bowl foodgluten-free option
Indian

Ingredients

Serves 4

TO SERVE

Method

  1. Trim and discard the woody bases of the king oyster mushrooms (about 2½ cm from the bottom) and then wipe the mushrooms with a clean cloth to remove any grit. Carefully drag the prongs of a fork down the length of the mushroom to shred the mushroom ‘meat’. Set aside. 
  2. In a large, heavy-based pan, heat the oil over medium heat and add the onion. Cook for 5 minutes, or until soft. Add the garlic and ginger and cook until fragrant. Add the spices and nutritional yeast and stir well to combine. Continue to cook for 2 minutes. Stir in the shredded mushrooms to coat them in the spice mixture. 
  3. Add the tomato passata, tomato paste, coconut milk, stock, water and salt, and stir well. Bring the mixture up to a soft boil before reducing the heat to low and cooking, uncovered, for 40 minutes, or until the sauce thickens. 
  4. Stir through the baby spinach and vegan butter spread. Serve with pappadums or vegan naan bread.
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 originally published in Nourish plant-based living, V8 N5 • 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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Kimchi jjigae

Amanda Logan

Tofu, kimchi, bok choi and shiitake mushrooms co-star in this flavoursome and nutritious Korean jjigae stew, spiced with fresh ginger and gochujang chilli paste. Perfect served with steaming bowls of wholegrain rice, or noodles if you like.

dinnerlunch
gluten-free option
Korean

Ingredients

Serves: 3–4

Method

  1. Heat the vegetable oil in a medium-sized saucepan over medium heat. Add the white spring onions and cook for 3 minutes, or until soft. Add the ginger and garlic and cook for 30 seconds before adding the kimchi.
  2. Continue cooking, stirring, for a minute and then add the gochujang paste. Stir in well. 
  3. Add the tofu, mushrooms, soy sauce and the stock, then bring the mixture up to a simmer. Reduce the heat to low and cook for 10 minutes. 
  4. Add the sliced bok choy and cook for another 5 minutes. Serve with a sprinkling of sliced spring onion greens.
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 originally published in Nourish plant-based living, V8 N5 • View magazine

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Vegan sabich

Amanda Logan

Vegan egg made with white beans, potato, dill pickles, tabouleh and salad are stuffed in warm pita pockets to make these hearty, delicious sabiches. They're super healthy too, complete with a gut-loving prebiotic boost from the cooled potatoes.

lunchsnack
gluten-free optionlunch box ideas
Middle Eastern

Ingredients

Makes 4

‘egg’ salad

Method

  1. Preheat the oven to 190°C.
  2. Cover the peeled potatoes with cold water in a pot, then bring the water to boil over medium heat. Once boiling, cook the potatoes for 15 minutes, or until they can easily be pierced with a fork. Strain the potatoes and set aside to cool.
  3. Meanwhile, lay the sliced eggplant out on a lined oven tray. Drizzle with the olive oil and season well with salt and pepper. Cook the eggplant in the oven for 25–30 minutes, or until soft. Remove from the oven and set aside to cool.
  4. To make the ‘egg’ salad, combine the white beans with the mayonnaise, harissa paste, and kala namak in a bowl. Smash the beans a little with a fork, leaving some intact for texture.
  5. Once the potatoes have cooled, slice them into 1cm thick slices.
  6. To assemble the sabich, open the pita pockets and smear a good amount of hummus inside. Fill each pita with a few slices of potato and sliced pickle. Next, spoon about ¼ of the ‘egg’ salad into each pita and add a few slices of cooked eggplant. Finish by adding about ¼ cup of tabbouleh in each and serve with a dash of chilli sauce, if using.
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 originally published in Nourish plant-based living, Issue 63 • View magazine

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

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Spicy tofu po’boys

Amanda Logan

The classic Louisiana style po'boy baguette sandwich is given a vegan twist in this hearty but guilt-free version by Amanda Logan.

lunchsnack
barbecue
American

Ingredients

Serves 4

TOFU FILLING

Remoulade

To serve

Method

  1. To prepare the tofu, place the tofu between pieces of paper towel, and then place a heavy object (perhaps a heavy pan or a few canned items) on top to press the liquid out of the tofu for at least 30 minutes.
  2. Preheat the oven to 190°C.
  3. Once the tofu is pressed, cut it into 2cm cubes. Then in a large bowl, combine the flour, semolina, salt, garlic powder, oregano, cayenne pepper, and black pepper. Add the tofu and toss well to coat all sides.
  4. Heat the olive oil in a large pan over medium heat. Shake off any excess spice rub from the tofu, then add the tofu to the pan and cook, turning regularly for 5 minutes, or until the tofu is beginning to brown. You may need to do this in batches. Remove the tofu from the heat and transfer to a lined oven tray. Bake for 15 minutes.
  5. Meanwhile, combine all the remoulade ingredients in a bowl, stir well, and set aside. Slice the baguettes lengthways, stopping short of cutting the bread completely in half – keep the top and bottom attached if you can.
  6. To Assemble each po’boy, smear a good dollop of the remoulade on both halves of a baguette. Line the bottom half with a few handfuls of the tofu (watch your fingers, it will still be hot!). Top with lettuce, tomatoes, and sliced pickles, then cut in half to serve.
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 originally published in Nourish plant-based living, Issue 64 • View magazine

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