Vegan Anzac Biscuits- 3 Ways


A perfect Anzac biscuit that can be enjoyed a chewy or crunchy, depending on your preferred style. I made a vlog on how to make these biscuits if you were interested in checking it out.
Otherwise here are three ways to make an Anzac Cookie. You can pick from traditional, peanut butter and choc chip. Or, if you are like me just make them all and pick your favourite. 

This recipe is not gluten free or by any means healthy. But it is a classic and a very comforting snack that is so satisfying and very much reminds me of my childhood. 




  •  1 cup rolled oats
  • 3/4 cup desiccated coconut
  • 1 cup of brown sugar
  • 1 cup of wholemeal flour
  • 125grams of nuttelex
  • 2 Tbsp of golden syrup
  • 1/2 tsp bicarb soda


  • 1/2 cup vegan dark choc chips 
  • Sea salt to top biscuits with


  • 2 Tbsp of crunchy peanut butter (I suggest removing 1 Tbsp of golden syrup for this one)


  1. Preheat the oven to 180° 
  2. Place the dry ingredients into a bowl. 
  3. Melt the vegan margarine and golden syrup in a saucepan over low heat.
  4. Then pour the butter into the mixture and give it a good stir around until all ingredients are combined.
  5. You will get sticky on the next step but roll the mixtures into small balls (approx 1.5 Tbsp worth) and place on a lined tray
  6. Bake for 10 minutes for a chewy cookie or 10-15 for a crunchy one
  7. Let biscuits sit for a couple of minutes and then enjoy



Don’t forget to tag us on social media if you make them @sydneyveganguide or @melbveganguide

Buffalo Cauliflower Wings


These are the real deal! Spice lovers, you are going to love with one! A delicious and crispy side dish or if you are like me… eat them as a main. It’s cauliflower so it’s pretty much just eating a vegetable right? We cooked them up for our house and even the non vegans couldn’t keep away. It’s a really easy recipe that can be enjoyed deep fried or if you have an air fryer, give that a go. We had ours deep fried! This recipe is gluten free and vegan.

*Note the ingredients and method will slightly change depending on the size of the cauliflower. Ours was a medium size. So just add more cornflour if needed to ensure it’s like a batter.



  • One whole head cauliflower 
  • 1/2 cup hot sauce (we used Sweet baby rays buffalo wing sauce, you can get it at Woolies)
  • 1/2 cup soy milk
  • 2tbsp of herbs (onion powder, paprika, oregano or mixed herbs work great)
  • 1 cup of corn flour
  • Salt and pepper
  • Enough canola oil to fry the wings in a dutch oven
  • 1/2 cup of vegan aioli or mayo


  • Chopped carrot and celery sticks
  • Chopped spring onion to sprinkle on top


  1. Chop off cauliflower leaves and then cut into wing sized florets
  2. In a big mixing bowl, add your dry ingredients, then add the wet ingredients and whisk well. Place cauliflower in bowl and let it sit for 15- 30 minutes in order to stick to the mixture. 
  3. Heat canola oil in dutch oven on stove top to 180 degrees celsius
  4. Small florets of cauliflower in and ensure its covered in the hot wings mixture. If your cauliflower is big, try adding extra corn flour. Just note that all the florets should be covered in the batter and it shouldn’t be too runny.
  5. Once the oil is hot, add cauliflower wings into the oil one by one. You may need to do this in a few batches (you don’t want to overcrowd it). 
    Cook wings for 6 minutes or until golden brown. Remove and strain the oil from the in a sifter or on paper towel. Repeat with the remaining wings, just ensure your oil gets hot again after each batch.
  6. Then pour 1 cup of the hot sauce into a mixing bowl and toss the wings in them. You can add more or less hot sauce depending on your taste. But I always end up with plenty of hot sauce.
  7. Serve your wings as you wish and dip them your vegan aioli. 



Don’t forget to tag us on social media if you make them @sydneyveganguide or @melbveganguide

Savoury Chickpea Pancake



Forget blubbery pancakes for the minute. All about them savoury vibes? We hear you! This zucchini and pea pancake will be your new go to. If you haven’t experimented yet with chickpea flour, do it. It’s super cheap, versatile and easy to cook with. All praise chickpeas! I like to think of this recipe as the cool version of zucchini and pea fritters. But a whole lot simpler and well, yummier. 

Some things to note: Use a non stick pan and a big one if you have it. That way you can cook multiple pancakes at once. Trust me, you just don’t want the flour to be uncooked as it will have a strange taste to it and we don’t want no chickpea flour haters out there.


1 cup (120g) Chickpea Flour
1 1/2 cups 375ml Water
1 zucchini (grated)
½ cup green peas (frozen is fine)
1 tsp cumin
1 tsp turmeric
2 tsp of chilli flakes (optional)
3 tbsp olive oil 
Salt and pepper to taste

½ Cup vegan kimchi
1 Avocado (diced)
Handful of chopped coriander
1 lemon


1.In a mixing bowl add the chickpea flour, turmeric, chilli flakes, cumin and then slowly slowly pour in the water, whisking continually. Once it has formed a clump free mixture, add in zucchini (ensure you have drained water from zucchini) and peas (best if peas are defrosted).

2.In a frying pan, heat a splash of the oil over a medium-high heat. With a scoop or small cup, pour in 2 small amounts of the mixture so they form small pancakes. Cook for approx 1-2 min on each side or until brown. This will depend on your pan, stove top. You may need to turn heat down if it cooks too quickly.

3.Repeat the same process, adding a bit more oil each time. Remember to ensure all the veggies at the bottom of the bowl are scooped throughout the rest of the pancakes.

4.Whilst the pancakes are cooking, dice your avocado and chop up coriander, lemon wedges and whatever other toppings you desire.

5.Serve 2-3 pancakes and top with a decent drizzle of freshly squeezed lemon, salt and pepper, vegan kimchi and the other toppings.


As always, don’t forget to tag us if you recreate these recipes on your socials. @melbveganguide @sydneyveganguide