The Day We Made A Vegan Feast



Peanut Butter Cupcakes with Chocolate/Vanilla Frosting

Recipe Taken From:

Vegan Cupcakes Take Over The World

Chocolate Cupcakes With Chocolate Frosting

Cupcake Poster Boy



Recipe Taken From:

Vegan Cupcakes Take Over The World

Vegan Pesto Pizza

Pizza Directions - Including Pesto and Parmesan Cheese

Kale 'Chips'

Another Simple One
Preheat the oven to 180C. Chuck some kale on a baking tray. Drizzle with olive oil. Season with sea salt and a little balsamic vinegar. If you like, mince a couple of garlic cloves and throw those in too. Then MASSSAAAAGGGEEE. Bake for 5 minutes. Remove from oven. Flip them over. Bake for another 5 minutes. Et voila!

Roasted Chickpeas

Simple!
All you need is cooked chickpeas, sea salt and a little olive oil. Massage into the legumes. Preheat oven to 200C, and bake for 25 minutes. Flip over halfway through, making sure not to char!

Sloppy Joes

Ingredients

1/2 cup uncooked puy lentils (or green lentils will work just as well)

1 tsp extra virgin olive oil

1/2 medium white onion, diced small

1/2 red pepper, diced small

5-6 cremini mushrooms, thinly sliced (optional)

1 clove garlic, minced

1.5 tbsp chili powder

1 tsp oregano

1/2 tsp sea salt

1/2 can chopped tomatoes

1/8 cup tomato paste

1.5 tbsp maple syrup

1/2 tbsp dijon mustard (or any yellow mustard)

Method

1. Bring the lentils to boiling point and then simmer for 20-30 minutes until soft. Rinse and drain.
2. In a soupy pot, heat up the oil and sauté the onion, pepper and mushrooms for about 7 minutes, until soft.
3. Add garlic and cook for another minute.
4. Chuck in the lentils, chili powder, oregano, and salt. Stir for a minute. Add chopped tomatoes and paste. Cook for 10 minutes.
5. Slop in the maple syrup and mustard. Leave for the flavours to infuse on the lowest heat setting for 5-10 minutes. 
6.