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Thermomix Vegan Cheesy Nacho Sauce

Thermomix Vegan Cheesy Nacho Sauce

Ellen Babauskis | July 18, 2019

 

This cheesy cheese-free sauce is perfect to pair with anything that needs some cheesy goodness, such as sandwiches, pastas, nachos, tacos and salads. Guilt-free goodness as it uses carrot for colour and contains no dairy – the perfect go-to cheese sauce!

+ gluten free,
+ dairy free
+ vegetarian
+ vegan
+ refined sugar free
+ Makes 2 cups

 

Ingredients

1 large carrot, chopped into thirds
180g soy milk
120g raw cashews, soaked for minimum 6 hours and then drained
40g nutritional yeast flakes
1 tsp garlic powder
1 tsp light miso paste
½ lemon, juice only
2 tbsp maple syrup
½ tsp salt

 

Method

1. Place carrot in TM bowl, chop for 5 seconds, speed 6. Scrape down sides.

2. Add soy milk, cook for 10 minutes, 90°C speed 2, MC removed and steamer basket on top to prevent splashes.

3. Add remaining ingredients, blend for 30 seconds, speed 9. Scrape down sides.

4. Blend for a further 10 seconds, speed 6.

5. Serve immediately or refrigerate for up to 5 days and reheat before serving.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your delicious Thermomix creations with us on Instagram with #myTWC!

 

Super Cheesy Vegan Zucchini and Basil Muffins

Super Cheesy Vegan Zucchini and Basil Muffins

Ellen Babauskis | June 29, 2019

 

So, so, soooooo cheesy, you won’t believe they are dairy free! And they are super moist, as all the best savoury muffins are. Pack for lunch boxes, picnics or snacks on the go and you’ll be one happy camper. We’ve used our naturally non-stick silicone dariole moulds (available here), but you can also use a muffin tin, just be sure to grease first.

This recipe is vegan, vegetarian, dairy free, egg free, sugar free and makes 8 muffins.

Ingredients

2 zucchinis, cut into thirds
1 tsp fine salt
2 cloves garlic, peeled
1 tsp dried basil
1 tsp Dijon mustard
50g macadamia oil
150g almond milk
Handful fresh basil leaves, roughly torn
4 tbsp nutritional yeast flakes
2 tsp baking powder
½ tsp bi carb soda
180g plain flour

 

Method

1. Preheat oven to 180°C.

2. Place zucchini and salt in TM bowl, chop for 1 second, speed 5, or until finely chopped. Transfer to a colander or fine sieve to drain.

3. Meanwhile, place garlic in TM clean bowl, chop for 5 seconds, speed 5. Scrape down sides.

4. Add dried basil, mustard, oil, milk and fresh basil, mix for 10 seconds, reverse speed 3.

5. Press excess liquid out of zucchini then place in TM bowl.

6. Add nutritional yeast flakes, baking powder, bi carb soda and flour to TM bowl. Mix for 15 seconds, reverse speed 4. Scrape down sides.

7. Mix for a further 5 seconds, reverse speed 3, or until all ingredients are well combined.

8. Spoon mixture evenly into 8 dariole moulds. Bake for 30 minutes, or until a skewer inserted comes out clean and muffins are golden brown.

Allow to cool for 10 minutes before removing from dariole moulds. Allow to cool completely on a wire rack.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Whip Up These Healthy Tempeh and Potato Tacos

Whip Up These Healthy Tempeh and Potato Tacos

Ellen Babauskis | May 25, 2019

 

This delicious taco recipe is perfect for a Mexican entrée, snack, or for a whole meal itself. Super satisfying, easy to make and full of flavour it won’t disappoint!
This recipe is: vegan, vegetarian, gluten free option (use gluten-free tacos), dairy free & serves four.

Ingredients

1 brown onion, peeled and diced
2 cloves garlic, peeled and finely chopped/minced
1 large red capsicum, diced
10g olive oil
1 tsp chilli powder (or to taste)
2 tsp sweet paprika
1 tsp ground cumin
1 tsp salt
1 tbsp lime juice, plus extra lime wedges to serve
60g vegetable stock
650g red potatoes (about 4 large), chopped into bite-size pieces
300g tempeh, chopped into bite-size pieces
1 jar jalapenos, to serve
1 avocado, to serve
2 packets soft corn tacos, to serve. Or try this recipe for gluten-free tortillas, this one for wholemeal tortillas, or this one for corn tortillas.
Salsa, to serve

 

Method

1. Preheat oven to 180 degrees.

2. Place diced onion, minced garlic, diced capsicum, oil, spices, salt, lime juice, stock, potatoes and tempeh, into a bowl and mix until combined.

3. Lay out on baking tray and cover with foil, bake for 20 minutes.

4. Remove foil and bake for another 15 minutes, or until potatoes are cooked and crispy.
Serve with soft corn tacos jalapenos, guacamole and your favourite salsa.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your delicious, wholefoods Mexican dishes with us on Instagram with #myTWC

 

Super-Healthy Banana and Cinnamon Muffins

Super-Healthy Banana and Cinnamon Muffins

Ellen Babauskis | April 17, 2019

 

This is one of my favourite go-to snack recipes to make when feeling like a healthy and hearty baked treat. These muffins are delicious, satisfying and super quick and easy to make, with minimal contact time but also the ingredients are pantry staples making life easy! Thanks to the flaxseeds and almonds the muffins hold their shape perfectly without needing flour, whilst the coconut oil means you will feel comfortably satisfied. Packed with a delicious cinnamon banana flavour this will soon become your go-to too!

This recipe is gluten-free, dairy-free, grain-free, soy-free, egg-free, vegetarian and vegan and makes 12 delicious muffins!

 

Ingredients

1 cinnamon stick
40g coconut sugar
45g flaxseeds
140g water
300g raw almonds
½ tsp baking powder
80g coconut oil, melted
2 very ripe bananas, peeled and cut into thirds

Method

1. Preheat oven to 180°C

2. Place cinnamon, coconut sugar and flaxseeds in TC bowl, mill for 20 seconds, speed 10. Set aside, add water and mix in. Leave to stand for 10 minutes.

3. Without cleaning TC bowl, add almonds, mill for 20 seconds, speed 8.

4. Add baking powder, oil, bananas and set-aside mixture. Mix for 20 seconds, speed 4.

5. Divide mixture evenly between a lined 12 capacity muffin tin or silicone dariole moulds and bake for 25 minutes, or until cooked through and golden.

6. Allow muffins to cool slightly before removing from tin or moulds.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your beautiful baking creations with us on Instagram with #myTWC

 

 

Multi-Use Pumpkin Dip With a Kick!

Multi-Use Pumpkin Dip With a Kick!

Ellen Babauskis | March 19, 2019

 

This dip is as multipurpose as it comes, with a delicious creamy texture and spicy flavour. Enjoy it as a dip, pizza base, pasta sauce and on Mexican dishes such as tacos or enchiladas.  This recipe makes a large portion so get creative with it!

This recipe is gluten-free, dairy-free, vegetarian and vegan and makes 3 cups of dip!

Ingredients

100g raw cashews
500g pumpkin, cut into cubes and skin removed
½ brown onion, peeled & chopped
2 garlic cloves, peeled & minced
1 jalapeno chilli, seeds removed, halved & chopped finely
20g olive oil
1 ½ tsp ground cumin
1 tsp smoked paprika
½ tsp chilli flakes
1 tbsp stock concentrate
20g nutritional yeast flakes
½ lime, juice only

 

Method

1. Place cashews in processor and process until ground finely, set aside.

2. Steam pumpkin until soft.

3. While pumpkin is steaming, place onion, garlic, jalapenos in processor/bullet blender and blend until combined, or finely dice/mince each.

4. Saute oil and spices, plus onion, garlic, jalapeno mix on the stovetop until spices are fragrant, approx 1min – 2 mins.

5. Add sauteed vegetables and spice mix to the processor with cashews, stock concentrate, yeast flakes, lime juice, steamed pumpkin, puree for 1 minute, til smooth.

 

Refrigerate until ready to serve – this dip will thicken as it cools.


Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your tasty whole foods snacks with us on Instagram with #myTWC

 

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