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

Jackfruit shawarma

A sensational plant-based take on the traditional Middle Eastern wrap, this jackfruit and chickpea creation is juicy, filling and delicious,...

- Amanda Logan
View ›
Recipe

Hasselback beetroot with thyme and maple

The rich colour of beetroot combined with the hasselback-style slicing make this nutritious side dish as pretty as it is tasty.

- Amanda Logan
View ›
Recipe

Dauphinoise potatoes

This vegan take on dauphinoise potatoes hits the spot every time, and is sure to impress as part of any spread.

- Amanda Logan
View ›
Recipe

Roast vegetable stuffing tray

Simple but sensational, this crispy roast veg stuffing tray will be your new go-to, whether as part of a festive spread, a base for an abundant...

- Amanda Logan
View ›
Recipe

Gluten-free rum ball chocolate tart

Wow your guests with this elegant, rich dessert. The rum is optional but undoubtedly adds a classic festive touch. Perfect topped with fresh...

- Amanda Logan

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Jackfruit shawarma

Amanda Logan

A sensational plant-based take on the traditional Middle Eastern wrap, this jackfruit and chickpea creation is juicy, filling and delicious, while being healthy, sustainable and animal-friendly, too!

lunchsnack
gluten-free optionlunch box ideas

Ingredients

Makes 6

SHAWARMA ‘MEAT’

LEMON TAHINI SAUCE

TO SERVE

Method

  1. Drain the jackfruit and thinly slice each piece lengthways, then place in a large bowl. Add the remaining shawarma ‘meat’ ingredients and stir to combine. Cover and refrigerate overnight to marinate, or for at least 2 hours.
  2. Preheat the oven to 190°C.
  3. Remove the marinated shawarma ‘meat’ from the fridge and spread out on a baking tray. Roast for 35–40 minutes or until some of the jackfruit edges begin to char slightly. Remove from the oven and set aside.
  4. To make the lemon tahini sauce, blend all the sauce ingredients with 3–4 tbsp of water, until smooth. Add a little more water if needed.
  5. To assemble the shawarma, first warm each pita in a dry frying pan over a medium heat for a minute or two, turning halfway through. Place each pita on a plate and smear with a good dollop of hummus. Add sliced lettuce and tomato followed by the shawarma ‘meat’. Add pickles, if using, and then drizzle over the lemon tahini sauce. Fold the bottom of the pita up and then roll to make a wrap, and dig 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 originally published in Nourish plant-based living, Issue 63 • View magazine

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Hasselback beetroot with thyme and maple

Amanda Logan

The rich colour of beetroot combined with the hasselback-style slicing make this nutritious side dish as pretty as it is tasty.

dinnerlunchside dish
entertaininggluten-free option

Ingredients

SERVES: 8

Method

  1. Preheat the oven to 180°C.  
  2. Using a sharp knife, slice the beetroots in half then cut slits into the back of each beetroot half, about 2mm apart and stopping just shy of cutting all the way through (hasselback).
  3. Place the prepared beets on a roasting tray and drizzle them with 1 tbsp of the olive oil. Season with sea salt and place a sprig of thyme on each. 
  4. Roast in the oven for 30 minutes. Meanwhile, combine the remaining tbsp of olive oil with the maple syrup in a small bowl.
  5. Remove the beetroots from the oven and drizzle with the oil and maple syrup mixture. Return to the oven and roast for another 30 minutes, or until cooked through. Serve hot or warm. 
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 is an edited extract from Nourish plant-based living, Issue 61 • View magazine

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Dauphinoise potatoes

Amanda Logan

This vegan take on dauphinoise potatoes hits the spot every time, and is sure to impress as part of any spread.

dinnerlunchside dish
entertaininggluten-free option
french

Ingredients

SERVES: 8

Method

  1. Cover the cashews with water in a bowl and soak overnight. Drain the following day and add to a blender along with the milk. Blend until smooth. 
  2. Transfer the mixture to a large saucepan and stir in the sliced shallots, garlic, nutritional yeast, salt, bay leaves, nutmeg, sage, thyme, and pepper. Place the pan over low to medium heat and bring to a simmer. 
  3. Reduce the heat to low and carefully add the sliced potatoes. Cook for 10 minutes, stirring gently but regularly, making sure the potatoes don’t stick to the bottom. 
  4. Preheat the oven to 180°C.  
  5. Remove the bay leaves from the potato mixture and discard. Transfer the potato mixture to a 1½ litre oven-proof dish and cover with foil. Bake in the oven for 45-minutes. Remove the foil and sprinkle the vegan cheese on top, then bake uncovered for another 40 minutes, or until cooked through and golden on top. Serve hot, with a few extra sage leaves to garnish, if you like.

TIP: If you haven’t had a chance to pre-soak the cashews, no stress! You can ‘cheat’ by simmering them for about 15 minutes instead.

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 is an edited extract from Nourish plant-based living, Issue 61 • View magazine

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Roast vegetable stuffing tray

Amanda Logan

Simple but sensational, this crispy roast veg stuffing tray will be your new go-to, whether as part of a festive spread, a base for an abundant Buddha bowl, or thrown into a hearty salad.

side dish
seasonal

Ingredients

SERVES: 10

Method

  1. Preheat oven to 190ºC.
  2. Place the cubed sourdough into a large oven-proof serving dish and set aside.
  3. Melt the butter over a medium heat in a large skillet and add the celery, onion, and apple. Cook for 5 minutes. Stir in the sage, thyme, garlic powder, and smoked paprika then add the pumpkin and Brussels sprouts to the pan.
  4. Season with salt and pepper and cook, stirring regularly, for another 7 minutes.
  5. Add the vegetables to the baking dish with the sourdough cubes and fold through to create the stuffing mix. Drizzle with olive oil making sure the sourdough is moistened. Season once again, to taste. Pour the vegetable stock over the stuffing mix and cover with foil.
  6. Bake in the oven for 35 minutes covered, then remove the foil and bake for another 20 minutes, or until cooked through and crispy on top. Serve hot or at room temperature.
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 61 • View magazine

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Gluten-free rum ball chocolate tart

Amanda Logan

Wow your guests with this elegant, rich dessert. The rum is optional but undoubtedly adds a classic festive touch. Perfect topped with fresh seasonal berries.

dessert
bakingentertaininggluten-free option

Ingredients

SERVES: 8–10

BASE

FILLING

SERVING SUGGESTIONS

Method

  1. Preheat oven to 175°C and set up a 26cm loose base tart pan. 
  2. Add the almond flour, tapioca starch, cocoa powder, butter, and maple syrup to a mixing bowl and combine well. 
  3. Beginning from the sides, press the base mixture into the pan working to get it as smooth and even as you can. Place the base in the oven and bake for 10 minutes. Remove from the oven and allow to cool. 
  4. To make the filling, add the coconut milk to a saucepan over low to medium heat. Heat until the first small bubbles appear and then take it off the heat. Place the chocolate, almond butter, maple syrup, and rum in a mixing bowl and carefully pour the heated coconut milk over the top. Whisk to combine until smooth. 
  5. Pour the filling in to the cooled tart base and place in the fridge for at least 3 hours to set. Serve with fresh fruit or whipped coconut cream.
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 61 • 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

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