More delicious vegan recipes
Baked chickpea balls in tomato sauce
You only need simple ingredients and a great recipe to create a beautiful and highly nutritious dish like this one.
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...
Amaranth tabbouleh
Fresh, versatile, and nutritious, this simple tabbouleh by Claire Power is sure to become a regular in your repertoire. Traditionally made with...
Charred pumpkin breakfast tortillas
It doesn't get much simpler or more delicious than this dish. You'll make a fantastic gluten-free crispy tortilla from scratch and, while you're...
Maple apple loaf
This cinnamon-scented apple loaf uses almond meal and a flax egg to create a beautiful moist sponge, which contrasts perfectly with the sliced...
Quinoa pasta with hemp pesto and sautéed greens
Need a nourishing dose of greens? Traditionally, basil was used to help ease symptoms of colds, while the garlic in this dish adds a strong...
Red sushi with garlic mayo
Not only do these sushi rolls look gorgeous, they also taste incredible. These showstoppers will wow your friends!
Our latest inspiration
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...
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...
Elevate your eco cred
Time for an eco spring clean? Here are seven simple swaps for the conscious consumer
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...
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...
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...
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
Time to live
Does life feel like an uphill battle? Maybe it’s time for change
Natural sleep oils
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
To wander with no purpose
The next time you go for a walk, discover the wonder of the everyday world around you
Let it glow
A skincare routine can be a way to nourish yourself inside and out
Seeking the silver lining
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
Spiced hot chocolate
Simon TooheyThis deluxe chilli-spiced hot chocolate with orange zest is a perfect way to close out a sophisticated dinner party – though it's equally perfect as an any-time treat.
Ingredients
SERVES: 2
Method
- Place a bowl over a pot of simmering water, making sure the bowl doesn’t touch the water.
- Add the chocolate, brown sugar, turmeric, chilli powder, and a splash of almond milk. Stir to bring all of the ingredients together as the chocolate melts.
- Dip two slices of orange into the chocolate mixture and set aside to cool.
- Add the orange zest to the chocolate mixture, then gradually pour in the rest of the milk, stirring constantly until completely combined and heated through.
- Pour through a sieve into your serving glasses, and top each with a chocolate-dipped orange slices to serve.
Recipe by Simon Toohey for VegKit.com.
More delicious vegan recipes
Grilled cabbage wraps with soy glaze
Cabbage leaves form the soft casing for these simple but sophisticated wraps, stuffed with a nutritious and flavoursome filling, and served with...
Cookie dough bliss balls
Easy to make, delicious, and full of nutritious wholefood ingredients, these cookie dough bliss balls will provide a sustaining energy boost to...
Chickpea and cauliflower dumplings in spiced tomato sauce
Who doesn’t love dumplings? In this wholefood, plant-based recipe, chef Adam Guthrie uses chickpea flour and cauliflower for the dumpling base,...
Okonomiyaki
Okonomiyaki is a savoury pancake that is a popular street food from Osaka, Japan. It’s a favourite brunch for all who’ve tried it. You’ll...
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...
The hip wiggler
The tastiest smoothie you can make, loaded with the yummiest ingredients around. Find your inner child and go wild!
Whipped feta and cherry tomato tart
This crowd-pleasing dish is easier than you might think and features flaky pastry, zesty capers, and the star of the show, whipped plant-based...
Our latest inspiration
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...
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...
Elevate your eco cred
Time for an eco spring clean? Here are seven simple swaps for the conscious consumer
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...
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...
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...
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
Time to live
Does life feel like an uphill battle? Maybe it’s time for change
Natural sleep oils
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
To wander with no purpose
The next time you go for a walk, discover the wonder of the everyday world around you
Let it glow
A skincare routine can be a way to nourish yourself inside and out
Seeking the silver lining
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
Lemon myrtle roasted cauliflower with chimichurri
Simon TooheyThis tender, golden roast cauliflower with vibrant chimichurri sauce and crunchy macadamias makes a stunning addition to any seasonal spread. Perfect for entertaining.
Ingredients
SERVES: 4
To finish
Method
- Preheat the oven to 200ºC.
- Boil a pot of salted water, place the whole cauliflower in, and cook with the lid on for 10 minutes.
- Transfer the cauliflower from the pot to a baking sheet, and roast in the oven for around 25 minutes, or until tender and golden.
- While the cauliflower is cooking, prepare the chimichurri. First, pulse the macadamias in a blender or grind with a pestle and mortar until crumbly. Set aside 2 tablespoons’ worth in a bowl for later.
- Now add the red wine vinegar, parsley, lemon myrtle powder, diced red chilli, garlic, salt and pepper, and blend or grind to a rough paste. Pour into a bowl and mix in the oil.
- Take the cauliflower out of the oven, and let it rest briefly.
- Spread half the chimichurri sauce on the bottom of a serving plate, then nestle the cauliflower on top. Spoon the remaining chimichurri over the cauli.
- To finish, sprinkle the cauliflower with the fresh chilli, reserved macadamias, and a dusting of lemon myrtle powder.
Recipe by Simon Toohey for Australian Native Products. Photography by Charlotte Orr.
More delicious vegan recipes
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...
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...
Vegan fatteh (creamy spiced chickpeas)
Warm flatbreads are topped with tender spiced chickpeas, creamy tahini yoghurt, and crunchy butter-toasted almonds in this fragrant...
Magnum ice creams
These luxurious choc-coated ice cream blocks are made with simple whole plant ingredients, and easier to make than you might think. Just remember...
Tempeh spaghetti Bolognese
When you focus on wholefood, plant-based ingredients, you’ll get plenty of fibre while still enjoying all your favourites. This...
Sticky date pudding
Surround yourself with good friends, I say. This sticky date pudding would be nowhere near as epic without a bit of mentoring (and tough love)...
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.
Our latest inspiration
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...
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...
Elevate your eco cred
Time for an eco spring clean? Here are seven simple swaps for the conscious consumer
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...
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...
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...
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
Time to live
Does life feel like an uphill battle? Maybe it’s time for change
Natural sleep oils
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
To wander with no purpose
The next time you go for a walk, discover the wonder of the everyday world around you
Let it glow
A skincare routine can be a way to nourish yourself inside and out
Seeking the silver lining
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
Double lemon slice
Simon TooheyThese melt-in-your-mouth treats combine sweetness with zingy citrus notes derived from both lemon fruit and lemon myrtle.
Ingredients
Condensed oat milk
Base
Icing
Method
- Prepare the condensed oat milk by heating the oat milk and sugar, and reducing until thick. This should yield 1 cup.
- Grease a 19 x 19cm tin and line with baking paper.
- Blend 200g of the biscuits and then roughly break up the other 50gm and add to the mixture along with the coconut.
- Combine the margarine, condensed oat milk, lemon zest and lemon juice in a pan, and bring to a simmer.
- Turn off the heat, and pour the liquid into the biscuit mixture, mixing well. Add this to the baking tray and press down.
- In the same small pan, add the icing ingredients (making sure you sift the icing sugar), then mix on low heat until all melted and combined.
- Pour the icing over the base, then place in the fridge to set.
TIPS:
- Many brands of biscuit are vegan by default these days: PETA Australia’s Accidentally Vegan list is a great resource, which also includes palm oil status.
- Vegan margarine is also easy to find in supermarkets and specialty stores, with options from Flora, Lauds, Nuttelex, Naturli’, and more.
Recipe by Simon Toohey for Australian Native Products. Photography by Charlotte Orr.
More delicious vegan recipes
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...
Gluten-free brownies
Nobody should miss out on to-die-for chocolate brownies, and Sara Kidd’s vegan and GF recipe guarantees no-one has to!
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...
Whole roasted Mexican onions with salsa
Bright, bold and delicious, this is the perfect side dish to take Mexican night to new heights.
Tempeh tacos with charred corn salsa
Forget Taco Tuesday, you’ll want to taco every day with this bright and colourful dish! It’s versatile and powered with probiotics from...
Tempeh Buddha bowl with green goddess dressing
This green tempeh Buddha bowl is super easy to make and packed full of protein. The perfect fuel for your day!
Our latest inspiration
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...
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...
Elevate your eco cred
Time for an eco spring clean? Here are seven simple swaps for the conscious consumer
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...
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...
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...
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
Time to live
Does life feel like an uphill battle? Maybe it’s time for change
Natural sleep oils
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
To wander with no purpose
The next time you go for a walk, discover the wonder of the everyday world around you
Let it glow
A skincare routine can be a way to nourish yourself inside and out
Seeking the silver lining
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
Vegnog
Simon TooheyA plant-based twist on the Christmas-time classic, complete with frothy topping and optional brandy!
Ingredients
SERVES: 2
For the topping
Method
- Heat the oat milk and cream in a saucepan over a medium-low heat. Once warm, add the vanilla extract and brown sugar, and stir through.
- In a small bowl, combine the cinnamon, nutmeg and custard powder with a ladle of the warm milk mixture, and whisk to form a smooth paste.
- Pour the paste into the pan, add the cardamom and saffron, and simmer for a few minutes.
- While the pan is simmering, whisk together the topping ingredients until stiff peaks form.
- Remove the pan from the heat, and stir in the brandy, if using (see tip).
- Set out two mugs or heat-proof glasses, and strain an equal quantity of the warm milk mixture into each one, leaving around 2cm of space at the top.
- Spoon the topping into each glass, and dust with nutmeg to serve.
TIP: If you’d like to include the brandy for flavour but prefer a lower alcohol content in the final drinks, add it at step 1 so the alcohol can reduce during heating.
Recipe by Simon Toohey for VegKit.com.
More delicious vegan recipes
Cheezy broccoli soup
Made with just a few simple ingredients, this thick and creamy soup is full of luscious cheezy flavours and fresh pops of broccoli.
Cacao chia pudding with sweet cashew cream and raspberries
Lift your chia pudding game with this divine cacao version, layered with sweet cashew cream and raspberries.
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...
Quinoa banana pancakes
Packed with protein and iron, quinoa flour is also naturally gluten-free, and works beautifully in baking. These fluffy wholefood vegan pancakes...
Banana flour Kingstons
Made on a base of almond meal and green banana flour, these cute sandwich biscuits are not only vegan and delicious, but naturally gluten-free,...
Amaranth tabbouleh
Fresh, versatile, and nutritious, this simple tabbouleh by Claire Power is sure to become a regular in your repertoire. Traditionally made with...
Peanut butter and jam chocolate brownies
PB+J chocolate brownies with pockets of delicious home-made raspberry jam, dollops of peanut butter sauce, and a bonus protein kick. Vegan heaven...
Our latest inspiration
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...
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...
Elevate your eco cred
Time for an eco spring clean? Here are seven simple swaps for the conscious consumer
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...
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...
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...
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
Time to live
Does life feel like an uphill battle? Maybe it’s time for change
Natural sleep oils
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
To wander with no purpose
The next time you go for a walk, discover the wonder of the everyday world around you
Let it glow
A skincare routine can be a way to nourish yourself inside and out
Seeking the silver lining
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
Hasselback pumpkin with spiced sweet chilli sauce
Simon TooheyAs it gets colder outside, explore the world of chillies and warm up from the inside out. This recipe will turn up the heat on your plate!
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the butternut pumpkin in half lengthways and remove the seeds. You can remove the skin if you like, but we leave it on to reduce waste and provide a delicious chewiness and crunch.
- Place 1 half cut side down on a chopping board. Place chopsticks along both sides of the pumpkin (this is to prevent you from cutting all the way through). Use a sharp knife to cut thin slices across the pumpkin, stopping when your knife hits the chopsticks. Cut slices along the length of the pumpkin, then repeat the process for the other half. Place the pumpkin halves onto trays lined with baking paper. Rub a little vegetable oil over each half, then bake in the oven for approximately 45 minutes.
- In the meantime, make the sweet chilli sauce. Finely dice the long red chillies and mince the ginger and garlic. Place in a frying pan with 2 tbsp of oil and cook over medium heat for 5 minutes. Add the ground cumin, cumin seeds, and coriander seeds to the pan along with the brown sugar and 10 of the curry leaves.
- Next, add in 300ml of water and cook for 20 minutes, or until everything is lovely and fragrant. Add the vinegar for a bit of freshness at the end. Season with salt and pepper to taste, taking care not to add too much.
- In a small bowl, stir a little water into the cornflour to make a slurry. Pour the slurry into the frying pan and stir until the sauce thickens. Continue to cook for a few minutes to cook out the taste of the flour.
- In a separate frying pan, bring the oil to smoking temperature and then drop in the remaining curry leaves. Be careful as they will start to spit. Remove with a slotted spoon or tongs after 15 seconds and put on paper towel to drain.
- Place the baked pumpkin onto a serving plate and pour over the sweet chilli sauce, topping with the fried curry leaves. Serve with cooked rice or grain of choice.
More delicious vegan recipes
Carrot cake cupcakes
All the goodness of classic carrot cake in vegan cupcake form. We guarantee you won't be able to stop at one!
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...
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...
Tempeh bacon BLTA from The Fibre Fuelled Cookbook
Made with fermented whole soybeans, tempeh is packed with protein, prebiotic fibre and isoflavones known to have metabolic and hormonal benefits....
Raspberry and coconut trifle
Luscious layers of tart raspberry paired with rich coconut custard and cream create the most heavenly summer berry trifle.
Quinoa pasta with hemp pesto and sautéed greens
Need a nourishing dose of greens? Traditionally, basil was used to help ease symptoms of colds, while the garlic in this dish adds a strong...
Our latest inspiration
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...
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...
Elevate your eco cred
Time for an eco spring clean? Here are seven simple swaps for the conscious consumer
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...
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...
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...
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
Time to live
Does life feel like an uphill battle? Maybe it’s time for change
Natural sleep oils
Spraying sheets and pillows with calming scents can be a wonderful aid to slumber
To wander with no purpose
The next time you go for a walk, discover the wonder of the everyday world around you
Let it glow
A skincare routine can be a way to nourish yourself inside and out
Seeking the silver lining
When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.
Subscription Options
Join our e-newsletter
to receive regular Nourish updates and offers directly in your inbox.
Feedback form
Team Nourish is dedicated to serving our wonderful community as best we can. We warmly invite you to provide your feedback confidentially and anonymously via the form below. All fields are optional.
Interested in partnerships, submissions or providing more detailed feedback? Please visit our contact us page.