PLANT-BASED

christmas

ELIZABETH DOUGLAS
 Welcome
Hello, my friend. Merry Christmas!!

If you LOVE the holiday season in all its traditional and simultaneously tacky
glory, then you are in the right place.

For me, it's all about the anticipation of Christmas and savouring the whole
preparation phase. I love dreaming up the menu for the day, buying a new
bauble for the tree, setting up the decorations, and adding Gingerbread
syrup and cinnamon sugar to my morning coffee (in a Christmas mug, ofc)
the minute November rolls around.

Here, you'll find a collection of perfect recipes for the holiday period. There
are centre-plate stars like my Mushroom Galette, lots of sides and salads that
will make you popular at a BBQ or pot-luck - PLUS cute treats like
Honeycomb and Gingerbread syrup to give as homemade presents.

I love to see what you're making, so please tag me in your creations

@glowdiaries___ on Instagram, and I will reshare your posts!
P.S. If you spot a play button icon in the corner of the page, click it to watch a
video on how to make the recipe.

Liz x
 6 servings 15 minutes

Kale Tapenade

Ingredients Method

2 cups packed kale leaves 1. Combine all ingredients in a high powered

stems removed
1/2 cup green olives pitted
1/4 cup pine nuts toasted
2 cloves garlic peeled
2 tbsp capers drained
1/4 cup olive oil extra virgin
1 lemon juiced
salt and pepper to taste
blender. Pulse until the tapenade is chopped
and combined. You can leave this on the
chunkier side if desired or pulse a few more
times for a smoother paste. Taste and add salt
and pepper if desired.
2. Serve on toasted baguette or crostini. Store
any leftovers in an airtight container in the
refrigerator for up to one week.

This vibrant green kale tapenade is a plant-based twist on a French classic spread. Made
with capers, green olives, pine nuts, olive oil and garlic this is a rich, salty and bold savoury
spread. Serve on toasted baguette or crostini for a flavour-packed appetiser.
 12 servings 4 hours 30minutes

Mushroom Pâté

Ingredients

450 g portobello mushrooms 1/2 cup nutritional yeast

2 tbsp olive oil 1.5 cups panko breadcrumbs
1 medium brown onion 1/2 lemon juiced
80 g pine nuts 1 tbsp soy sauce
1 tsp thyme leaves
3 cloves garlic minced Topping
1 tsp miso paste 30 g vegan butter or margarine
1 tsp vegan beef stock can subsitute with olive oil if
1.25 cups hot water preferred

A delicious savoury spread with the rich earthy, umami flavours of mushrooms and pine
nuts. Perfect on a sandwich with leftover roast veggies or an appetiser on crostini.
 12 servings 4 hours 30minutes

Mushroom Pâté

Method

1. Finely chop the onion, mushroom caps and stalks. Mince garlic. Add olive
oil to a saucepan and sauté the onion until transparent. Add the garlic and
pine nuts and cook for 3 mins.
2. Add the mushrooms and thyme, and cook for a further 3-5 minutes until
mushrooms have completely softened.
3. Dissolve miso paste and vegan beef stock in water. Add the nutritional
yeast to the breadcrumbs, mix, then soak in the water/stock mixture, then
add to the mushrooms in the pan along with the lemon juice and soy sauce.
4. Cook over gentle heat until no free liquid remains. Combine in a blender
and blitz. If your blender is struggling, add the tiniest splash of water and
loosen the mixture with a spoon before resuming. Continue until you have
reached the desired consistency (little lumps are fine) but if you prefer
smooth, just keep blitzing. Taste and season with salt and pepper as desired.
5. Spoon into a serving dish, then melt vegan butter and pour over the top
(substitute with olive oil if preferred). Cover and refrigerate until firm (at least
4 hours).
6. Serve as an appetiser with crostini or use as a sandwich filling. It will keep
in the fridge for about 5 days.
 servings 12 tarts 35 minutes

Puff Pastry Tomato Tart

Ingredients

750 g cherry tomatoes 1/3 cup extra virgin olive oil

3 tbsp olive oil 1/3 cup raw cashews
5 sprigs worth of thyme leaves 1/2 tsp salt
2 cloves garlic minced 1/2 lemon juiced
1/2 tsp salt
3 sheets puff pastry To serve
balsamic glaze
Pesto feta cheese (plant-based)
2 bunches of fresh basil
2 cloves garlic peeled

This super easy Puff Pastry Tomato Tart with Basil Pesto and feta is the perfect appetiser,
lunch or light dinner.
 servings 12 tarts 35 minutes

Puff Pastry Tomato Tart

Method

1. Preheat oven to 220C/425F and line a baking tray with baking paper.
2. Add all pesto ingredients to a food processor and blitz until semi-smooth
(about 30 seconds – 1 min depending on your appliance) with some small
chunks of cashews remaining.
3. In a mixing bowl, combine cherry tomatoes, olive oil, salt, thyme leaves, salt
and minced garlic. Mix to coat the tomatoes evenly.
4. Thaw the sheets of puff pastry and slice into quarters. Place the pastry squares
onto the lined baking tray and top each piece with roughly 1 tbsp of pesto.
Spread the pesto, leaving a 1.5cm border.
5. Top each square with a few tomatoes in the centre, then fold over the edges,
pressing down firmly in the corners. Bake for 25 minutes, rotating the tray
halfway through so they colour evenly. The tarts should be golden and crispy – if
they still look pale, leave them in the oven for a few minutes longer.
6. Top with plant based feta and a drizzle of balsamic glaze.

Salt & Vinegar Roast Potatoes
Ingredients
1 kg baby potatoes
1.5 cup white vinegar
1 tbsp salt
For roasting
salt
olive oil
These salt and vinegar baby
potatoes taste like a wicked
combination of packet crisps
and roast dinner! Serve with
aioli for a creamy finish.
2 servings 1hour 10 minutes
Method
1. Preheat oven to 200C/390F.
2. Peel potatoes and cut into quarters. If some
potatoes are on the larger size, cut them down
to match the smallest sized quartered potato
(it's important they are small so the flavour can
infuse).
3. Place potatoes, vinegar and salt into a large
pot and fill with water roughly 4cm above the
potatoes.
4. Bring to the boil, uncovered and boil for 15-20
minutes or until potatoes are soft.
5. Drain the potatoes and transfer to a roasting
tray. Coat in olive oil and pinch of salt, then roast
in the oven, for 40 minutes, or until golden and
crispy. Make sure to flip the potatoes part way
through cooking so they go crispy on all sides.
Serve immediately as a side or with aioli as a
snack.
 4 servings 45 minutes

Grain Salad

Ingredients Method

2 cups cooked freekah or cracked wheat 1. Place freekah, lentils, parsley,

400g canned brown lentils, rinsed and
drained
1 cup chopped parsley
1 red onion, finely chopped
¼ cup toasted slivered almonds
¼ cup lemon vinaigrette dressing
¾ cup pomegranate seeds or dried
cranberries
200g tub hummus dip
onion, almonds, pomegranate seeds
and dressing in a large bowl. Toss
well to combine and set aside.
2. Spread hummus on the base of
serving plates and top with grain
salad.

This Cypriot-style salad made with freekeh is bouncy, refreshing, wholesome and very
filling. It’s dense enough that it makes a satisfying lunch or a light dinner.

Roasted Cauliflower Salad
Ingredients
Spiced cauliflower and chickpeas
1 medium cauliflower cut into florets
400 g canned chickpeas drained
and rinsed
3 tbsp olive oil extra virgin
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp smoked paprika
1 tsp salt
1/2 tsp turmeric
This hearty spiced cauliflower and
pearl couscous salad with crunchy
chickpeas is a delicious and
satisfying dish with Middle-Eastern
inspired spices, fresh herbs and
contrasting textures. Tossed with a
creamy tahini dressing.
4 servings 40 minutes
Pearl couscous salad
1 cup dry pearl cous ous
2 cups vegetable broth
1/2 red onion thinly sliced
1/2 bunch fresh parsley roughly
chopped
1/2 bunch fresh mint roughly
chopped
Creamy tahini dressing
1/4 cup tahini hulled
1 lime juiced
2 tbsp water
1 tsp garlic powder
1/2 tsp ground cumin
salt and pepper to taste
 4 servings 40 minutes

Roasted Cauliflower Salad

Method

1. Preheat the oven to 425°F (220°C).

2. In a large mixing bowl, combine the cauliflower florets, drained and rinsed
chickpeas, 2 tablespoons of olive oil, ground cumin, ground coriander,
paprika, turmeric, chili powder, salt, and black pepper. Toss well to coat the
cauliflower and chickpeas with the spices and oil.
3. Spread the spiced cauliflower and chickpeas on a baking sheet lined with
parchment paper. Drizzle with the remaining 1 tablespoon of olive oil. Roast
in the preheated oven for 25-30 minutes, or until the cauliflower is golden
brown and crispy, and the chickpeas are crunchy. Stir or flip the mixture
halfway through cooking for even browning. Set aside to cool.
4. In a medium-sized saucepan, bring the vegetable broth to a boil. Add the
pearl couscous and cook according to the package instructions. Once
cooked, fluff the couscous with a fork and set aside to cool.
5. In a large salad bowl, combine the cooked pearl couscous, spiced
cauliflower and chickpeas, finely chopped red onion, roughly chopped
parsley, and roughly chopped mint leaves.
6. In a separate small bowl, whisk together the tahini, lime juice, water, garlic
powder, ground cumin, salt, and pepper until well combined. Adjust the
consistency by adding more water if needed.
7. Pour the creamy tahini dressing over the salad and toss gently to coat all
the ingredients.
8. Serve the salad and enjoy!
 8 servings 20 minutes

Brown Rice Salad

Ingredients Method

Salad 1. Toast sunflower kernels in a dry pan over

3 cups cooked brown rice low heat, stirring constantly to ensure they
4 tbsp currants don’t burn. Remove when they start to turn
5 spring onions golden (usually around 3-4 minutes) and
1 small green capsicum place in a large bowl.
1 small red capsicum 2. Toast cashews in the same pan over low-
200 g sunflower seeds medium heat, stirring constantly. After a few
200 g raw cashews or almonds minutes, when slightly browned, remove
(or a mix!) from heat and add to the bowl of sunflower
kernels.
Dressing 3. Add all other salad ingredients to the bowl
4 tbsp sunflower oil (or mild and stir to combine.
olive oil) 4. Combine all dressing ingredients into a jar
3 cloves garlic and shake. Pour over salad and stir through.
1 tbsp fresh flat leaf parsley,
minced
6 tbsp soy sauce
 4 servings 1 hour

Mac n Cheese

Ingredients

1/2 head cauliflower medium 1/2 tbsp light miso paste

750 g pumpkin 750 g dry macaroni cooked to
5 garlic cloves minced packet instructions
1 brown onion diced
2 tbsp vegan margarine Spice mix
1 cup raw cashews soaked and drained 1 tsp cumin
1/4 cup nutritional yeast 1/4 tsp cayenne pepper
2 tbsp plain flour 1 tsp smoked paprika
1 tbsp apple cider vinegar 1 tsp powdered vegetable stock
1 1/4 cup soy milk 1/2 tsp garlic powder
1/2 cup vegetable stock 1/2 tsp ground coriander

Topping (optional)
The CREAMIEST, most satisfying vegan
Mac n Cheese that is actually healthy! 1/2 cup panko bread crumbs
Cauliflower and pumpkin add lots of 1/4 cup nutritional yeast
nutrients to this classic American comfort 1/2 tsp salt
food, plus nutritional yeast and cashews 2 tbsp olive oil
for extra cheezy flavour.
 4 servings 1 hour

Mac n Cheese

Method

1. Preheat oven to 200C/390F.

2. If you have time, soak cashews in water overnight. For the quick version, boil
cashews for 15 mins, then rinse under cold water and drain. *Note - if you do not
have a high powered blender, I'd recommend soaking the cashews overnight or
boiling them for 25 minutes to make them extra soft and to get the sauce as
silky smooth as possible.
3. Prepare vegetables: cut cauliflower into florets, peel pumpkin and cube into
medium size chunks. Dice onion and mince garlic.
4. Combine all spice mix ingredients. Spread cauliflower and pumpkin onto two
large roasting trays. Drizzle with olive oil, then coat with spice mix, using your
hands to ensure even coverage. Roast for 25-35 minutes, until cooked through
and golden on the outside. The cauliflower should be very soft and be easily
pierced by a fork.
5. Combine topping ingredients in a medium mixing bowl and mix well. Spread
into a thin layer on a baking tray and bake in the oven for 10-15 minutes until
golden and crispy.
 4 servings 1 hour

Mac n Cheese

Method

6. Melt margarine in a mediuim saucepan over medium heat. Add diced onion
and stir for 2 minutes until fragrant, then add garlic and stir for a 1 more minute.
Add cashews, flour and nutritional yeast and stir until well coated.
7. Muddle miso paste and vegetable stock together.
8. Gradually add vegetable stock/miso muddle, apple cider vinegar and soy milk,
stirring constantly. Simmer for 5-10 minutes until mixture has thickened. Turn off
heat.
9. Add the sauce plus the roasted pumpkin and cauliflower to a high speed
blender. Blitz until smooth, adding an extra splash of soy milk if the sauce is too
thick.
10. Combine sauce with cooked pasta of choice, serve and top with the crispy
panko crumbs

Mushroom Galette
Ingredients
600 g portobello mushrooms
3/4 cup Merlot or other full
bodied dry red wine
1 large brown onion halved and
thinly sliced
3 tbsp olive oil or vegan butter
1/2 tbsp vegetable stock powder
salt and pepper to taste
2 sheets frozen puff pastry
To serve
vegan feta
rocket/arugula
balsamic glaze
sea salt flakes
This rustic galette is so simple, yet
so delicious! Don't skip the
toppings of feta, rocket and
balsamic glaze.
4 servings 45minutes
Method
1. Preheat oven to 220C/425F and line a large
baking sheet with baking paper.
2. Add oil or butter to a fry pan on medium-
high heat. Add the onions, stir for 3-4
minutes until translucent. Add the
mushrooms, stock and red wine and cook
uncovered until reduced, about 10 minutes.
3. Place pastry sheets onto the lined baking
sheet, join at the centre by overlapping the
sheets and pressing down with the back of
a fork. Pour the cooked mushroom mixture
onto the centre. Spread the mushroom
mixture out so it is evenly distributed. Fold
the edges of the pastry over so you have a
few centimetres as an edge. Bake for 25
minutes until golden brown.
4. Top with crumbled feta, rocket, balsamic
glaze and sea salt flakes.
 4 servings 11 hours 50 minutes

Mushroom Bourguignon

Ingredients

Marinade 2 bay leaf

1 cup red wine 4 sprigs of thyme
2 cups vegan beef stock 20 g dried porcini mushrooms
3 tbsp vegan butter or margarine
Stew 3 carrots peeled and cut into large
12 very small onions whole pearl 3cm pieces
onions or shallots, peeled 4 garlic cloves minced
300g brown mushrooms cut into 1 red capsicum diced
quarters 2 tbsp tomato paste
300g button mushrooms cut into 4 tbsp plain flour
quarters 1 cup vegan beef broth
1 cup Farm Hand Organic Cabernet
1 tbsp soy sauce
This vegan take on the French classic is
just as savoury and rich as the original beef
version. Mushrooms give a meaty and olive oil for cooking
earthy umami flavour. Perfect for winter thyme extra, for garnish
and tastes even better served the next day! mashed potatoes to serve
Don’t skip marinating the veggies the night
before to get the best flavour.
 4 servings 11 hours 50 minutes

Mushroom Bourguignon

Method

Marinate
1. Place onions, carrots, bay leaves and thyme into a tupperware container or
large bowl. Add 1 cup of red wine and 2 cups of beef broth. Leave to marinate in
the fridge overnight, for at least 10 hours.

Sauté vegetables
1. Preheat oven to 180C/350F.
2. Drain the marinated vegetables, bay leaves and thyme. Reserve the marinade
liquid. Separate the onion, carrots, bay leaves and thyme as they will be cooked
separately.
3. Place porcini mushrooms in a medium bowl and add 1 cup of hot water to
rehydrate for 20 minutes.
4. Heat generous lug of olive oil in Dutch oven over high heat. Add onions and
sauté until there are golden patches. Remove to a separate bowl.
5. Add more olive oil as needed, then add fresh brown and button mushrooms.
Sauté until all liquid is expelled. Remove and set aside with onions.
6. Once porcini mushrooms are rehydrated, drain and reserve the liquid. This will
be added to the sauce. Finely dice the mushrooms.
 4 servings 11 hours 50 minutes

Mushroom Bourguignon

Method

Cook sauce
1. Reduce heat to medium, then add vegan butter or margarine to Dutch oven.
2. Once melted, add carrot, bay leaves and thyme. Cook for 2-3 minutes, stirring
constantly.
3. Add diced capsicum, cook for 2 minutes.
4. Add garlic, cook for 1 minute.
5. Add the cooked onion and mushrooms, plus the rehydrated porcini
mushrooms to the pot.
6. Add tomato paste and stir for 1 minute, ensuring all vegetables are well coated.
7. Add flour and stir well to combine. Flour will begin to form a paste.
8. Gradually add 1 cup of vegan beef stock, stirring constantly to ensure no lumps
form. Then add the reserved marinade liquid, reserved porcini broth and soy
sauce. Stir well to combine.
9. Increase heat to high and bring to the boil. Reduce heat to low and simmer for
20 minutes.

Slow cook
1. Place lid onto your Dutch oven and transfer to oven for 60 minutes at 180C.
2. Serve over mashed potatoes with a few extra thyme leaves to garnish.
 3 servings 1 hour 20 minutes

Roasted Tofu with Sticky Lemon Glaze

Ingredients Method

450 g extra firm tofu *Note – if you have time, start this recipe the
night before to allow the tofu to marinate in

Glaze the glaze. If not, don't worry, it will still be

3 lemons delicious.

4 garlic cloves minced 1. Preheat oven to 190/375F (if not

1/4 cup raw sugar marinating overnight).

3 tbsp light soy sauce 2. Press tofu for 10 minutes or up to 1 hour.

2 tbsp brown rice syrup You can do this by placing the tofu like a

2 tsp rosemary sandwich between clean kitchen towels

1 tsp thyme and a heavy object, like a large pot or book.

1/2 tsp salt This step will help give the tofu a firmer

1/4 tsp cracked pepper optional texture and better soak up the glaze.
3. Zest the rind of 1 lemon. Take a second

To garnish lemon and cut in half, slicing one half into

1 sprig rosemary or thyme optional
This roasted tofu is an easy main meal for 2
or 3 people. The sticky lemon and herb
glaze is aromatic, sweet and loaded with
flavour.
thin rounds. Juice all the remaining lemons
(2.5 lemons).
4. In a small mixing bowl, combine all the
glaze ingredients, including the lemon juice
and zest, but leaving out the the lemon
slices. Mix until sugar has dissolved.
 3 servings 1 hour 20 minutes

Roasted Tofu with Sticky Lemon Glaze

Method

5. Slice the tofu in diagonal lines 1.5cm apart across the top and bottom to form
a crosshatch pattern. Slices should be about 0.5-1cm deep, being careful not to
slice through the middle.
6. If you have time, you can marinate the tofu in the glaze for minimum 2 hours
up to overnight. If you are doing this step, place the lemon slices in a
marinating bag or small container, put the tofu on top and then pour the glaze
over the top. If you skip this step, simply brush the tofu generously on all sides
with 1/3 of the glaze.
7. Line a small tray with baking paper. Place the lemon slices on the bottom of
the tray, overlapping them so they are roughly the same dimensions as the
tofu. Place the tofu on top and brush the top with extra glaze. Bake for 40
minutes, then brush with glaze and carefully flip the tofu over, making sure to
leave the lemon slices on the bottom of the tray. Brush the top to use up the
last of the glaze and bake for a further 30 minutes. If you'd like to get the top
really sticky and starting to crisp, grill/broil the tofu for an extra 5-10 minutes at
the end to finish.
8. To serve, top the tofu with the lemon slices and garnish with a sprig of
rosemary or thyme for a beautiful centrepiece!
 4 servings 25minutes

Vegan Schnitzel Cutlet

Ingredients Method

Tofu Schnitzel 1. If you have time, press the tofu for

450 g extra firm tofu pressed 10-20 minutes. To do this, place the
1/4 cup soy sauce tofu on paper towel or a clean, non-
400 g canned chickpeas reserve fluffy tea towel and weigh it down
aquafaba with a chopping board and some
1/4 cup cornstarch heavy objects (a heavy cast iron dish
sunflower oil for shallow frying or cook books work nicely).
Crumb mix 2. Slice the tofu into 4 large pieces.
100 g panko crumbs Place them in a tray with soy sauce to
1/4 cup nutritional yeast marinate while you prep the crumb.
1 tsp smoked paprika Flip them over after a few minutes so
1 tsp vegetable stock powder they absorb evenly.
3. Combine all crumb ingredients in a
Not your typical Christmas fare, but I had to bowl and stir to combine. Transfer
include this one! My viral tofu schnitzel recipe is so onto a dinner plate.
versatile, simple and tastes just like chicken. Pair it
with mashed potatoes, carrots, peas and a
generous pour of gravy and you’ve got a delicious
pub-style roast dinner.
 4 servings 25minutes

Vegan Schnitzel Cutlet

Method

4. Drain chickpeas and reserve the aquafaba. The chickpeas themselves are not
needed for this recipe, so pop those into an airtight container in the fridge and
keep for another recipe (suggestions in notes). Carefully pour the aquafaba onto
a dinner plate.
5. Place the cornstarch onto a dinner plate. You will now have 3 dinner plates – 1
aquafaba, 1 crumb mix and 1 cornstarch.
6. Coat each schnitzel in a thin layer of cornstarch on both sides, then dip into
aquafaba to form a gelatinous egg-white like layer. Next, coat the schnitzel in
the crumb mixture on both sides. Sprinkle extra crumb mix over the top and and
press down to get it to stick well onto the tofu. Give it a light shake so any excess
crumb falls off, then transfer to another plate. *Note you can freeze the
schnitzels at this point if you would like to keep them for another day.
7. Add a generous lug of oil to a large shallow frying pan over medium-high heat.
To test if the oil is hot enough for frying, add a breadcrumb to the pan and if it
sizzles immediately, it's ready! Fry the schnitzels until golden brown on both
sides – it takes about 2 minutes each side.
8. Transfer schnitzels onto a plate lined with paper towel to remove any excess
oil and allow to cool slightly before serving.
9. Serve with a leafy green salad, a wedge of lemon and mayonnaise or aioli.
 6 servings 1 hour

Curry Pasties with Roast Vegetables

Ingredients

2 tbsp vegetable oil Spices

1 small brown onion diced 2 tbsp curry powder
2 tsp fresh ginger finely grated 1 tbsp garam masala
4 garlic cloves minced 2 tsp cumin
600 g mixed roast vegetables e.g. 1 tsp ground coriander
pumpkin, potato, parsnip 1/2 tsp turmeric
1 cup peas frozen or pre-cooked 1/2 tsp salt
leftovers are both fine 1/4 tsp pepper
1/4 cup liquid vegetable stock
5 sheets frozen shortcrust pastry Glaze
thawed, vegan-friendly 1 tbsp mayonnaise plant-based
1 tbsp plant-based milk unsweetened
pinch of salt
This curry pastie is a delicious way to use
up leftover roast vegetables! Serve with
coconut yoghurt, lime, chilli oil and To serve
chutney for a flavour packed lunch. Highly chilli oil
recommend using pumpkin in your roast fresh lime
veg mix as it breaks down a little and
coconut yoghurt
makes the filling nice and creamy.
 6 servings 1 hour

Curry Pasties with Roast Vegetables

Method

1. Preheat oven to 180°C/350F. Line a baking tray with baking paper.

2. If you have large/chunky roast veggies, chop them up so they are in smaller
chunks (about 2-3cm is ideal otherwise it's a bit too big for the filling). *Note – I
highly recommend adding some pumpkin into this mixture as it breaks down
slighlty and gives a creamy texture to the filling, as well as helping bind the
other veg.
3. Heat oil in a large frypan over high heat. Add onion and cook for 2-3 minutes
until just softened. Add garlic and ginger, stir for a further 1-2 minutes until
fragrant.
4. Add spices and stir for about 30 seconds. Add vegetable stock, roast
vegetables and peas. Stir gently to combine, being careful not to mash the
vegetables too much. Bring to a simmer, then after 3-5 minutes, once sauce has
thickened to a paste, turn off the heat.
5. Cut each sheet of pastry into two 14cm circles. Place 1/4 cup of curry mixture
into the centre of one pastry round. Fold pastry over to form a half moon and
press to seal, crimping the edges. Repeat with remaining filling and pastry. Place
on prepared tray and brush tops with glaze. Bake for 35-40 minutes until pastry
is golden brown. If they need more time, leave them in the oven and keep
checking them every 5 minutes.
6. Leave to cool for a few minutes. Mix a small bowl of coconut yoghurt with a
generous squeeze of lime.
7. Serve with sides of chilli oil and lime coconut yoghurt.

Honeycomb Candy
Ingredients
200 g caster sugar
5 tbsp golden syrup
2 tsp bicarb soda/baking soda
Optional
200 g dark chocolate
This sweet crunchy, honeycomb candy is
such a fun recipe to make. Using a few
simple pantry staples, it's affordable and as
a bonus, vegan friendly! Although simple,
this recipe is very temperature sensitive, I
recommend using a candy thermometer
so you get the right consistency and
crunch every time.
10 servings 25minutes
Method
1. Line a 20cm x 20cm baking tray with
non-stick baking paper.
2. Add sugar and golden syrup to a
medium size saucepan over very low
heat.
3. Stir gently until the sugar dissolves.
4. Once the sugar has dissolved, stop
stirring (don't continue as it can cause
the sugar to crystalise). Allow the
mixture gradually come to a simmer,
only increasing the temperature to
medium low if needed. Keep checking
the temperature regularly with your
thermometer.
 10 servings 25minutes

Honeycomb Candy

Method

5. Once the mixture reaches 150C, remove from the heat. You will need to work
quickly now. Add the bicarb soda and whisk - it will foam up quickly. After about
20 seconds, it will have some volume and become more tacky - you have to very
quickly (and gently) transfer it into the lined baking tray using a spatula. If left
too long it will harden and stick to the pot. Be careful not to drop it from height
into the tray/squash the bubbles.
6. Leave to cool for about 45 minutes or until completely hardened. It should feel
like a rock. Break it into chunks. Coat with melted chocolate if desired and leave
to cool.
7. Store in an airtight container - it will keep for 7-10 days. Make sure no moisture
can get to it and if it's summer, it's best to keep it in the fridge.
 4 servings 55 minutes

Rhubarb Apple Crumble

Ingredients Method

Crumble topping Crumble

2/3 cup rolled oats 1. Preheat oven to 180°C / 360°F. Lightly
1/2 cup plain flour grease a medium size baking dish.
1/3 cup plant-based margarine or 2. Peel and core apples, then thinly slice.
butter Wash rhubarb, trim ends, then slice into
1/2 cup brown sugar 2cm chunks.
1/4 tsp salt 3. Combine rhubarb, apple and raw sugar in
prepared dish.
Filling 4. Combine oats, flour, brown sugar, salt
3 stalks rhubarb (large stalks) and margarine in a bowl. Using your
4 granny smith apples fingertips, rub the margarine into the dry
1/4 cup raw sugar ingredients until it resembles
breadcrumbs. Add this to topping to the
This classic warm English dessert is rhubarb and apple mixture.
tangy, sweet and has a buttery melt-in- 5. Bake for 45-55 minutes or until the edges
mouth crumble topping. The perfect have bubbled and the crumble topping is
fruity warm dessert served with custard
golden. Stand for 5-10 minutes, then serve
or ice cream.
into bowls with custard or ice cream.
 8 servings 1 hour 10 minutes

Classic Chocolate Self Saucing Pudding

Ingredients

Pudding Sauce
2 cups self raising flour 2/3 cup cocoa powder
1/2 cup cocoa powder 3/4 cup brown sugar
1 cup brown sugar 3 1/2 cup boiling water
1/2 tsp salt
1 cup plant based milk I prefer soy
120 g vegan margarine or butter melted

This Australian retro classic is cosy, fun and affordable! A chocolate sponge sits on top of
a pool of chocolate custard. You simply make a thick batter, then pour over the custard
ingredients... something magic happens in the oven, and the sauce sinks to the bottom!
Serve immediately out of the oven to get that satisfying scoop of runny sauce underneath
- sure to delight kids, it's a great family friendly dessert. Serve with vanilla ice cream.
 8 servings 1 hour 10 minutes

Classic Chocolate Self Saucing Pudding

Method

Pudding
1. Please note! This is a LARGE pudding that bubbles while cooking and requires
a LARGE baking dish or dutch oven. 26cm diameter is ideal. IF USING A
REGULAR SIZE 17CM BAKING DISH PLEASE HALVE QUANTITIES 🙂 and place on
a lined oven tray to catch any drips.
2. Preheat the oven to 180°C. Grease dutch oven or baking dish.
3. Sift the flour, cocoa powder and salt into a large mixing bowl. Add in the sugar
and mix well to break up any lumps.
4. In a medium sized bowl, whisk the milk and melted butter together. Pour wet
mixture into the dry ingredients and stir until just combined. The batter will be
thick. Spread into the dutch oven.
5. To make the sauce; sift the cocoa powder into a bowl, add the sugar and stir
with a whisk to combine. Sprinkle evenly over the surface of the batter. Pour the
boiling water over the top of the batter, running the water over the back of a
spoon to reduce the impact. Bake for 55-60 minutes or until the centre is firm.
6. The top of the pudding will have a dry cracked appearance. Serve immediately
as the sauce will begin to be absorbed into the pudding once removed from the
oven. Serve with ice cream.
 4 servings 30minutes

Gingerbread pudding dumplings

Ingredients

Syrup 3/4 cup milk plant-based (I use soy or oat)

3/4 cup brown sugar 50 g margarine plant-based
1 tbsp ground ginger 3 tbsp golden syrup
50 g margarine plant-based 1 tbsp brown sugar
1/3 cup golden syrup
2 cups water Spices for dumplings
1 tbsp ground ginger
Dumplings 2 tsp cinnamon
1 + 1/2 cups plain flour 1/2 tsp mixed spice
2 tsp baking powder 1/4 tsp nutmeg
pinch of salt

These super sweet, sticky gingerbread pudding dumplings are a delicious festive twist on
the classic Aussie golden syrup dumpling! The perfect easy Christmas dessert, if you want
to save even more time, mix up the dry ingredients the day before. Serve with a generous
scoop of vanilla icecream.
 4 servings 30minutes

Gingerbread pudding dumplings

Method

Pudding
1. Please note! This is a LARGE pudding that bubbles while cooking and requires
a LARGE baking dish or dutch oven. 26cm diameter is ideal. IF USING A
REGULAR SIZE 17CM BAKING DISH PLEASE HALVE QUANTITIES 🙂 and place on
a lined oven tray to catch any drips.
2. Preheat the oven to 180°C. Grease dutch oven or baking dish.
3. Sift the flour, cocoa powder and salt into a large mixing bowl. Add in the sugar
and mix well to break up any lumps.
4. In a medium sized bowl, whisk the milk and melted butter together. Pour wet
mixture into the dry ingredients and stir until just combined. The batter will be
thick. Spread into the dutch oven.
5. To make the sauce; sift the cocoa powder into a bowl, add the sugar and stir
with a whisk to combine. Sprinkle evenly over the surface of the batter. Pour the
boiling water over the top of the batter, running the water over the back of a
spoon to reduce the impact. Bake for 55-60 minutes or until the centre is firm.
6. The top of the pudding will have a dry cracked appearance. Serve immediately
as the sauce will begin to be absorbed into the pudding once removed from the
oven. Serve with ice cream.
 12 rolls 13 hours 5minutes

Sourdough Discard Cinnamon Buns

Ingredients

120 g vegan butter or margarine Cinnamon Sugar

300 g plain flour 3/4 cup raw sugar
100 g sourdough discard (unfed 2 tsp cinnamon
sourdough starter) 4 tbsp melted butter or margarine
240 g vegan buttermilk (see
notes) Glaze
1 tbsp agave or maple syrup 1 cup icing sugar
1 tsp salt 1 tbsp melted vegan butter or margarine
1 tsp baking powder 1 tsp vanilla extract
1/2 tsp baking soda 2 tbsp plant based milk (soy or oat work well)

These sweet and fragrant scrolls are a delicious way to use up your sourdough discard!
They're perfect for a morning or afternoon tea and as a bonus, they make your home
smell incredible. They have a soft and slightly chewy texture, and although they definitely
taste best when eaten straight out of the oven, you can store them for up to 3 days in an
airtight container - just give them a quick zap in the microwave to refresh. Make sure to
prepare the dough the night before as they need 12 hours to rest.
 12 rolls 13 hours 5minutes

Sourdough Discard Cinnamon Buns

Method

1. To prepare the dough, incorporate the vegan butter or margarine into the flour
with your fingertips until it resembles breadcrumbs. Add the sourdough discard,
vegan buttermilk (see notes), syrup and salt. Mix with a spoon until combined.
Cover and leave it to rest on the bench overnight for about 12 hours.
2. While the dough is resting, make the cinnamon sugar and glaze.
3. Mix the cinnamon and sugar together until evenly combined, and set aside.
4. To make the glaze, combine all ingredients and mix until smooth. Set aside.
5. The next morning, once the dough has finished resting, preheat oven to 190C
and lightly grease Dutch oven. Combine the baking powder and soda together,
then sprinkle over the top of the dough. Gently knead this into the dough with
your hands.
6. Generously flour your work surface and turn the dough onto it. Flour the top of
the dough and roll it into a large rectangle approx. 50cm x 30cm.
7. Brush the top of the dough with melted butter and sprinkle the cinnamon
sugar evenly across the top. Using a bench scraper, gently pry one of the long
edges up and roll it back onto itself. Continue rolling the dough onto itself to
form a log shape, then use the bench-scraper to cut the log into 12 pieces.
8. Place each piece into the greased Dutch oven and bake for 35-40 minutes
until golden. Spread the glaze over the rolls while still in the dutch oven, then
serve immediately. Rolls can be stored in an airtight container for up to 3 days.

Oreo & Dark Chocolate Truffles
Ingredients
370 g oreos
250 g plant-based cream cheese
200 g dark chocolate
sea salt flakes
These decadent but budget friendly
truffles are as simple as blending a
packet of oreos with cream cheese!
Roll into balls and coat in dark
chocolate to finish.
1 hour 40minutes
Method
1. Line a baking sheet with baking paper.
2. Combine oreos and cream cheese in a
food processor and blend until smooth.
3. Roll spoonfuls of mixture into balls and
place onto baking paper. Place in freezer to
chill for 1 hour.
4. Once the balls have chilled, melt
chocolate. Coat each ball in the chocolate
and place back onto lined baking tray, then
sprinkle immediately with sea salt flakes,
before the chocolate hardens.
5. Once all truffles are coated in chocolate
and sea salt, place the tray into the fridge to
chill for a further 30 minutes. Truffles can
be stored in an airtight container in the
fridge for up to 1 week

Chocolate Mousse
Ingredients
600 g silken tofu
180 g dark chocolate
1/2 cup maple syrup
2 tbsp smooth peanut butter
1 tbsp vanilla extract
small pinch of salt
To serve
Sea salt flakes
This vegan chocolate mousse is so
rich you would never guess it was
made using silken tofu! The peanut
butter adds even more creaminess
and a hint of savoury that makes this
the perfect indulgent dessert.
4 servings 1 hour 10minutes
Method
1. Strain tofu in a clean non-fluffy tea towel
or nut milk bag to press out most of the
water.
2. Melt dark chocolate.
3. Combine all ingredients in a high speed
blender until smooth.
4. Serve into glasses or jars and sprinkle
with sea salt flakes if desired.
5. Chill in the fridge for 1-2 hours before
serving. It will firm up the longer it’s in the
fridge – the consistency becomes more
dense the longer you leave it. It’s still
delicious but I like it best after just 1-2
hours, so time accordingly ?
 20 minutes

Salted Caramel Popcorn Brittle

Ingredients

Popcorn 1/2 tsp salt

1/4 cup vegetable oil 1 tsp vanilla extract
1/2 cup popping corn 1/2 tsp baking soda

Caramel Toppings
100 g vegan butter or margarine 300 g vegan dark chocolate melted
1 cup brown sugar Sea salt flakes
1/2 cup brown rice or golden syrup

This salted caramel popcorn brittle is the perfect sweet treat for an afternoon tea! The
dark chocolate and rich salted caramel elevate this from the realms of childhood movie
snack to sophisticated, better-for-you sweet treat.
 20 minutes

Salted Caramel Popcorn Brittle

Method

1. Grease a large baking dish approx. 36cm x 25cm.

2. Heat oil in a large pot or Dutch oven over medium heat. Add a few pieces of
popcorn and wait until it pops, then quickly remove. Add remaining popcorn, lift
and shake to spread the kernels out evenly. Cover with a lid. Once the popcorn
starts popping, shake gently once.
3. Remove from heat when the popping slows down (when you can count to 3
between pops) and transfer to a very large bowl. Pick out any kernels that didn’t
pop.
4. To make the caramel, wipe the pot clean then melt the butter over low heat.
Add sugar, syrup, vanilla and salt and stir until just combined. When it starts to
bubble, turn it down to the lowest heat possible and simmer for 3 minutes – do
not stir. Be careful because it burns easily!
5. Remove from the heat then whisk in baking soda. Tip the popcorn into the pot
and quickly mix until popcorn is well coated. Press into greased baking dish.
6. Pour melted dark chocolate over the top of the popcorn slice, ensuring it is
evenly coated.
7. Sprinkle with a generous pinch of sea salt flakes and refrigerate to cool. Cut
into pieces with a hot knife when cooled.

Gingerbread Syrup
Ingredients
2 cups water
60 g fresh ginger sliced
3 cinnamon sticks
2 star anise
4 whole cloves
1/2 cup brown sugar
This sweet and spiced Gingerbread
Syrup made with fresh ginger, cloves,
star anise, and cinnamon will bring
festive cheer to your coffee, pancakes
and desserts. It makes a lovely
homemade gift or party favour.
1 batch 35 minutes
Method
1. Add all ingredients to a small
saucepan over medium heat and bring
to a simmer. Reduce heat to low and
continue to simmer gently for about 30
minutes or until syrup has darkened as
has a consistency slightly thicker than
maple syrup.
2. Strain the syrup into a sterilised glass
jar or bottle, using a mesh strainer to
catch the spices and ginger. You will be
left with a smooth, very sweet spiced
syrup. Keep in the refrigerator for up to
2 months.
 Merry
Christmas
I hope you enjoyed this collection of plant based main
meals.

For more plant-based cooking inspiration, follow me

@glowdiaries___ on Instagram or TikTok for recipe videos.
You can find all my recipes written out in full on my blog
glow-diaries.com.

Liz x