Delicious plant-based dinner and dessert for ‘World Vegan Day’ Credit: Seven For World Vegan Day, the owner of Bodhi restaurant in Sydney, Heaven Leigh joined The Morning Show to share some delicious meals that are also very easy to make. For more recipes, tips and tricks you can download […]
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For World Vegan Day, the owner of Bodhi restaurant in Sydney, Heaven Leigh joined The Morning Show to share some delicious meals that are also very easy to make.
For more recipes, tips and tricks you can download Heaven’s app here for plant-based, cruelty-free food ideas.
Vegan Cashew Parmesan Cheese
Watch The Morning Show on Channel 7 and stream it for free on 7plus >>
One of Bodhi restaurant’s easiest recipes, this no-cook, five-ingredient vegan parmesan cheese is simple to whip up and tastes just like the real deal. It can be stored for up to a month in a refrigerator.
Ingredients:
½ cup Nutritional Yeast
1 cup Raw Cashew Nuts
1/3- ½ tsp Sea Salt
¼ tsp Garlic Powder
¼ tsp Onion Powder
Method:
- Soak cashews in filtered water for 6 hours or overnight in fridge
- Drain nuts and place in dehydrator or oven for 1 hour at 70C until chewy
- Place all ingredients in a food processor and blitz until fine
- Store in airtight container and can be kept in fridge for 1 month
Vegan Orange and Almond Cake in a Mug
This easy to make single serve orange and almond cake requires no baking and can be cooked in just one minute in your microwave. Top with fresh berries, or a dollop of vegan cream for a decadent dessert without the temptation of having to eat a whole cake.
Ingredients:
2 Tbsp Castor Sugar
2 Tbsp Plain Flour
1 Tbsp Almond Meal
1/4 tsp Baking Powder
1 tsp Vegan Butter or Plant-based Oil
1 Tbsp Plant-based Milk
1 Tbsp Orange Juice
¼ tsp Orange Zest
2/3 tsp Vanilla Paste or Extract
1/4 tsp Almond Essence or Extract
Pinch salt
Garnish:
Toasted Almond Flakes
Dollop vegan cream
Fresh Berries
Method:
- In a mug, small pot or large ramekin add sugar, flour, almond meal, salt, and baking powder then mix to combine
- Add plant-based oil or melted vegan butter, plant-based milk, orange juice, zest, almond and vanilla essence into the mug/pot and stir all ingredients together well
- Cook in the microwave for 1 minute. If you prefer it more dry microwave for an additional 15 seconds
- Garnish with your favourite toppings and serve warm
Asian Inspired Pan Seared Mushroom Ravioli with Cauliflower White Sauce
Sauce Ingredients:
2 Cloves Garlic (minced)
1 Tbsp Vegan Butter
350g Cauliflower (rough chopped)
650ml Vegetable Broth
½ cup Plant-based Milk
1 Tbsp Corn Starch (dissolved with 1 Tbsp water)
Salt and Pepper to taste
Ravioli Ingredients:
100g Button Mushroom (sliced)
100g Shitake Mushroom (sliced)
2 Cloves Garlic (minced)
1 Tbsp Vegan Butter
2 Tbsp Water (to add to mushroom mixture)
1 Tbsp Vegan Butter (to fry ravioli)
1 tsp Fresh Rosemary (finely chopped)
½ tsp Vegetable Seasoning Powder
2 Tbsp Water (to add to ravioli after you fry)
1 packet Gow Gee pastry (round shape)
1 Small Bowl Water (to seal pastry)
Sauce Method:
- Melt butter in saucepan over medium heat
- Add in garlic mince and saute for 1 minute, transfer into small bowl and set aside
- In a medium pot add vegetable broth, milk, cauliflower and bring to the boil until cauliflower is cooked through
- Transfer into a blender and blend until it is a smooth consistency
- Transfer back to pot, add back in garlic, and butter. Then add corn starch, water mixture to thicken and bring to the boil then turn off and set aside
- Add salt and pepper to taste
Ravioli Method:
- Add butter and garlic mince to pan, sautee for 1 min on low heat
- Add button mushroom, shitake mushroom, vegetable powder and 2 Tbsp of water to pan, turn up heat and fry until mushroom is cooked approximately 5 minutes (if too dry add a dash more water however you will need to cook the water off)
- Remove from pan and let cool for 5 minutes before adding to your mixer and blitzing until it is your preferred consistency
- To assemble, take gow gee pastry and spoon a tsp of mushroom mixture into the centre and seal by dabbing water on finger and lightly wetting the edges then pressing the second piece to the top, press edges together tightly
- Add 1 Tbsp vegan butter to fry pan over med heat and pan sear your pastry until golden brown. Once golden brown, add 2 Tbsp water and simmer for 1-2 min to soften pastry then transfer to serving plate
- Warm cauliflower sauce and spoon over the top of your ravioli
Garnish with fresh herbs or vegan parmesan and serve
