Syndian Sausage Casserole

SYNDIAN SAUSAGE CASSEROLE

Here is a hearty staple that can feed the entire family. This recipe is gluten free and vegan friendly! Most importantly it’s flavoursome and healthy. I fed this one to my non-vegan housemate and got a big tick of approval.

I know the recipe looks like there are a LOT of ingredients, but most of them should already be in your pantry. Don’t worry, I am all about creating wholesome recipes for you that are quick and not too messy or tricky.

For this one you will need the smoky chipotle sausages I picked mine up from Coles. If you are unsure of where to find the Syndian sausages, head to their website for your closest stockist.

 

 

YOU’LL NEED:

  • 1 Whole brown onion (peeled and diced)
  • 2 Cloves of garlic (crushed)
  • 1tsp paprika
  • 2tsp rosemary flakes
  • 1tsp chilli flakes
  • 2 bay leaves
  • 3 TBSP of olive oil
  • ¼ cup vegan red wine (optional)
  • 2 Tbsp balsamic
  • 1 tin of cannellini beans 
  • Decent pinch of S&P
  • 1 Box of Syndian spicy chipotle sausages
  • Fresh parsley to serve
  • Serve with either mashed potato or creamy polenta. I have attached a vegan creamy polenta recipe here. I ain’t going to tell you how to mash potato, fingers crossed you have got that one down pat. 

 

 

METHOD:

  • In a crock pot, cook onion on low heat in 1 TBSP of olive oil and crushed garlic. Sautee for 5 minutes then add paprika, chilli flakes, rosemary and bay leafs.
  • Mix in your capsicum and red wine (if you choose) followed by beans, balsamic and S&P. Stir well and cover. Let it simmer on a low heat for 20 minutes, stirring occasionally. 
  • Meanwhile cook Syndian sausages on a low heat with a splash of oil. Once cooked put on a chopping board and delicately slice them into thirds. Then add to the remaining mixture and cook for another 5 minutes. If the mixture is too runny, try adding a bit of corn flour or if its too thick, add some water. It totally depends on how you like it.
  • Serve with creamy polenta or mashed potato. Ensuring you remove both bay leaves before eating. 
  • Finally, top with the good old chopped parsley. It’s the best.

EXTRA TIPS AND TRICKS:

  • If you don’t finish the mixture, keep it in the fridge and eat it with toast.
  • This recipe could be a delicious breakfast meal too. Try serving it on toast with avocado or vegan cheese.
  • If you love chilli, feel free to add extra during the process 
 As always, please tag us when you make this recipe. Much love, Renee x

 

Super Green Pasta Recipe

SUPER GREEN FALAFEL PASTA My new go to meal thats affordable, healthy but still satisfies. Lets just say falafels go with almost anything. And yes, pasta is included in this.
Read More

Chickpea Pancake With Syndian

CHICKPEA PANCAKE WITH LENTIL BITES AND KALE BASIL DIP I have been in a HUGE chickpea pancake faze of late and coming into a warmer climate here in Australia, I
Read More

Chilli Cheese Hotdog

SYNDIAN CHILLI CHEESE HOT DOGS Ever since the Syndian sausages were released in hundreds of Coles Oz wide, I have seen them all over my Instagram feeds. So I wanted
Read More

Syndian Sausage Roll Recipe

SYNDIAN SAUSAGE ROLLS To celebrate the amazing news that Syndian sausages will now be available in Coles throughout Australia, I thought a little party was necessary. Say hello to the
Read More

Syndian Falafel Stuffed Capsicums

FALAFEL STUFFED CAPSICUMS Perfect comfort food for cooler nights. This recipe is simple, yummy and hearty. Feel free to use different capsicums, but for this one I went with red
Read More

Vegan Burger Stack

Vegan Burger Stack     I am back with another recipe for my favourite humans over at Syndian. Who needs a burger when you can have a stack, right? This
Read More

Super Green Pasta Recipe

SUPER GREEN FALAFEL PASTA

My new go to meal thats affordable, healthy but still satisfies. Lets just say falafels go with almost anything. And yes, pasta is included in this. I was surprised with how well this combination tasted and I think you will be too. This is the perfect meal for the family or even to prep for lunches. Loaded with good healthy fats and carbs. It’s also loaded with natural ingredients.

This recipe serves approximately 4 people. Please don’t feel like you need to make it gluten free by adding gluten free pasta any pasta will do but penne style works best.

I never like my recipes to be super strict, so if you feel like adding additional herbs or spices, go ahead. This is your meal so at the end of the day, you can’t go wrong with extra herbs.


Here is what you'll need and how to make it.

 Don't be afraid by the list of things, it's actually super easy and quick!

 

SAUCE:
1 lemon juiced
2 crushed garlic cloves
60grams of spinach and rocket
2 tbsp of olive oil
¼ cup water
2 tbsp of Syndian Tahini 
1 tbsp of nutritional yeast
Handful of nuts or seeds
1bsp salt and pepper

OTHERS:
1 box of Syndian falafels
500grams of gluten free pasta
250g of chopped green beans (I used fresh)
2 zucchinis sliced 
1tsp of chilli flakes
 
METHOD:
1.Chop all your zucchini and beans if you haven’t done already

2.Add all the sauce ingredients into a blender or bullet and pulse until creamy and smooth and set aside

3.Boil water and cook pasta as instructed (I took mine out 1 minute before it was meant to be finished).
4.Cook up the falafels until brown. To make them extra crunchy throw them in the oven. 

5.Whilst they are cooking, pan fry the zucchini and beans in a separate pan with a splash of olive oil and chilli flakes. Cook for 5 minutes until brown.

6.Once pasta is cooked, strain and then add back into saucepan and tip in your green sauce and pan fried vegetables. Heat on low for 1-2 minutes until sauce is green and everything is mixed together (you may need to add a bit of water to ensure it doesn’t stick to the bottom of saucepan). 7.Serve on pasta in a bowl and top with chopped falafels, vegan parmesan or additional nutritional yeast.

 

Hope you enjoy this recipe, it honestly Don’t forget to tag us @syndiannaturalfoods and @sydneyveganguide

 

Chickpea Pancake With Syndian

CHICKPEA PANCAKE WITH LENTIL BITES AND KALE BASIL DIP

I have been in a HUGE chickpea pancake faze of late and coming into a warmer climate here in Australia, I wanted something a bit more fresh but still hearty. For this months recipe, it was important to focus on the NATURAL element of Syndian and the ingredients that go into their products. In this recipe, you will find no added nasties or ingredients that aren’t natural. Just a whole lot of good vegetables, legumes and herbs. I hope this recipe speaks for itself. It tastes great and really nourishes the body and soul with all the yummy flavours going on. If I am honest, the lentil bites/patties and the kale dip are two of my VERY favourites from the Syndian range.
Now, if you haven’t yet had a chickpea pancake you need to change that. Chickpea flour can sometimes be called Gram Flour, so if you are in the shops keep an eye out for it. You can pick up a big bag of it in Coles or places that sell bulk goods.
Continuing on with the Syndian theme, this pancake is inspired by Middle Eastern flavours but you can really top your pancake with any kind of vegetable or even the Syndian sausages… maybe one for next time!  

Enjoy this tasty delight and please, as always don’t forget to tag: @sydniannaturalfoods @wholeheartedrenee and @sydneyveganguide

 

 

INGREDIENTS FOR CHICKPEA PANCAKE (SERVES 2).

150g of chickpea flour (gram flour)
200ml water
1/2 red chilli, deseeded and finely sliced
Juice of 1 lemon
Pinch of salt and pepper
1 tsp of cumin

TOPPINGS:
½ red sliced (to garnish)
1 tsp of cumin
1 tsp of olive oil
1 Broccoli
200grams of spinach
1 Syndian kale pesto dip
½ box of Syndian lentil bites


METHOD:

 

  1. Wash and chop broccoli into medium pieces and set aside.
  2. Place the chickpea flour into a bowl and slowly pour the water in, whisking until the mix is smooth and there are small bubbles on the surface.
  3. Add in the chilli, lemon juice, cumin, salt and pepper and give it a whisk.
  4. Meanwhile in a non stick fry pan and add a drizzle of olive oil in a small saucepan. Once warm, pour half of the mix in. Cook for 2 – 3 minutes, until the top side starts to bubble and is no longer runny. Then flip and do the same with the other side
  5. Repeat with the remaining part of the mixture.
    6. Cook half the packet of lentil bites as instructed (I cooked mine in a pan).
    7.In a medium heated pan add a splash of olive oil, cumin and then add your broccoli for 2 minutes before adding spinach for another 1 minute.
    8.Put pancake on a plate and smear a decent serve of kale, basil and cashew dip on it. Then add half the broccoli and spinach and crumbled the lentil bites on top.
    9. Do the same with  the other and then garnish with fresh sliced chilli, lemon and salt and pepper. 

*If you find it too chilli, you can always look at adding some coconut yoghurt of tahini to make it more creamy.

ENJOY. MUCH LOVE, RENEE.

Chilli Cheese Hotdog

SYNDIAN CHILLI CHEESE HOT DOGS

Ever since the Syndian sausages were released in hundreds of Coles Oz wide, I have seen them all over my Instagram feeds. So I wanted to celebrate and spread the love with this super simply, easy and affordable chilli cheese hot dog. 

These are the perfect item to have at a BBQ, birthday party or just a Friday night in. I mean lets be real, do we honestly need an excuse for hot dog? Kick up your feet and cook this tasty meal up in under 20 minutes. 

 

WHAT YOU’LL NEED:

So I only made two hotdogs, if you are making more make sure you collect enough bread rolls to make however many you require.

-Hot dog bread rolls
-Syndian hot salsa
-Syndian smoky chipotle sausages
-1 brown onion
-1 fresh sliced chilli
-Splash of olive oil
-Vegan parmesan
-Chilli flakes

HOW TO:

1.Preheat the oven to 180 degrees
2.Heat a splash of oil in a non stick pan and cook syndian sausages on a low heat, turning them halfway
3.Meanwhile, slice and cook onion on a medium heat with a splash of oil.
4. Cut bread down the centre and scoop two tablespoons of hot salsa in the roll then layer with onion, a sausage and sprinkle with parmesan, chilli flakes and salt and pepper.
5.Bake in the oven for 5-10 minutes or until crunchy. If you prefer it soft, just bake for a few minutes.
6. Remove from oven and garnish with fresh chilli and salt and pepper.
7. Serve with a salad, slaw or homemade sweet potato crisps.

If you want to find out where you can get the sausages closest to you, click here.

Hope you enjoy this recipe and as always please tag us on your socials! 

LOTS OF LOVE, RENEE.

Syndian Sausage Roll Recipe

SYNDIAN SAUSAGE ROLLS

To celebrate the amazing news that Syndian sausages will now be available in Coles throughout Australia, I thought a little party was necessary. Say hello to the new flavours hitting the freezers at Coles. You can enjoy their spicy chipotle sausages and cheezy kale & cashew without having to go too far. 

But what is a party without some sausage rolls? Let’s be honest things always taste better when they are homemade. 

I have been a HUGE fan of these sausages for quite some time. One of my favourite products from the entire range is the cheezy kale 
& cashew sausages, so when I found out they would be available at 450 + more Coles supermarkets I was so happy. Lucky for me, I live right near a Coles that is stocking them as well. Obviously this is a massive step in the right direction in terms of catering for vegans and gluten free diets.

The good news is, Syndian’s entire range if GF, vegan and made with natural real ingredients. So no GMO at all! Just real vegetables and ingredients that are good for you and the earth. After all that is their philosophy.

A huge congratulations to my amazing Syndian family who have been making beautiful veg based food for the people of Australia for over 12 years. Their products are literally the best on the market. To have these two flavours of sausages available in a leading supermarket, it’s just so  awesome to see. 

To check out where these will be stocked as of July 1, click here.

RECIPE:

It all depends which flavours you want to make. I couldn’t help myself so ended up making both! I have written recipes for both below. I do hope you enjoy this really easy dish that tastes AMAZING!

If you are making the cheezy kale sausage rolls  you’ll need:

1 Box of cheezy cashew & kale sausages
1.5 sheets of vegan puff pastry
1/4 cup of vegan cheese of parmesan
1 tablespoon of olive oil
2 tablespoons of soy milk
3 stems of thyme
2 tablespoons of sesame seeds
Salt and pepper
Tomato relish or sauce (to serve) or if you can access Syndian dips, this one would taste delicious with beetroot relish

Method:
1.Preheat oven to 180 degrees
2.Slightly defrost sausages in microwave
3.Slice pastry into 1/4 squares then place a sausage on one end, sprinkle vegan cheese, salt and pepper and thyme and then roll tightly (repeat with all 6 sausages)
4.Place onto a baking tray with baking paper and seal the pastry with olive oil and brush with soy milk
5.Cook for 25 then take out and add sesame seeds on top, cook for an additional 20 minutes or until golden brown.
6.Slice with a sharp knife into bite size pieces and serve with dip of your choice.

 

If you are making the smoky chipotle sausage rolls, below is the recipe.

 

 

You’ll need:

1 Box of smoky chipotle sausages
1.5 sheets of vegan puff pastry
1/4 cup of charred capsicums (with oil strained)
1 tablespoon of olive oil
2 tablespoons of soy milk
1 tablespoon or sriracha 
Salt and pepper
1 tablespoon of chilli flakes
Tomato relish(to serve) or if you can access Syndian dips, this one would taste delicious with their hommus or tzatziki.

 

Method:
1.Preheat oven to 180 degrees
2.Slightly defrost sausages in microwave
3.Slice pastry into 1/4 squares then place a sausage on one end of the pastry, with 2 or 3 pieces of charred capsicum, salt and pepper and a little sriracha and then roll tightly (repeat with all remaining sausages)
4.Place onto a baking tray with baking paper and seal the pastry with olive oil and brush with soy milk
5.Cook for 25 then take out and add chilli flakes on top, cook for an additional 20 minutes or until golden brown
6.Slice with a sharp knife into bite size pieces and serve with dip of your choice

Syndian Falafel Stuffed Capsicums

FALAFEL STUFFED CAPSICUMS

Perfect comfort food for cooler nights. This recipe is simple, yummy and hearty. Feel free to use different capsicums, but for this one I went with red ones. 
This recipe is vegan, gluten free and low in carbs. Enjoy them as a side dish or double up for a main dish.  If you use this as a main dish, it should serve approximately 3-4 people. 
What you’ll need:
3 red capsicums, halved and seeds removed
2 zucchinis
½ red onion
2 tomatoes
2 kale stalks (leaves)
1 tin of crushed tomatoes  
1 box of Syndian super green falafels
1 Syndian tzatziki
Handful of coriander 
2 stems of spring onion
1tsp of sumac
1tsp of cumin
1tsp of chilli flakes
1 tbsp of olive oil
Salt and pepper (to taste)
Method:
1.Preheat the oven to 190 degrees.
2.Place the capsicums on a lined baking tray and cook for 20 minutes.
3. Meanwhile, dice onion, zucchini and tomatoes. Then heat a pan and add oil, herbs and vegetables. Cook for 3 minutes then add tin of tomatoes.
4. Cut falafels in half and then add them and kale to the remaining vegetables and cook on a low heat for additional 2 minutes (See tips and tricks for a crunchier alternative).
5. After capsicums are done, remove and stuff them with the ingredients and bake them for another 20 minutes. 
6. Serve them with topped with chopped spring onion, coriander and big dollops of tzatziki. I like to add a side salad because I am all about that hot and cold combo. 
 
Tips and tricks:
-You could definitely add some brown rice or quinoa if you wanted to bulk it up. 
-If you want the falafels crunchier in the recipe, slightly bake them before adding to the mixture.
-Adding seeds or nuts would help add in some textures as well.

If you make this recipe don’t forget to tag us @sydneyveganguide @syndiannaturalfoods.

Vegan Burger Stack

Vegan Burger Stack

 

 

I am back with another recipe for my favourite humans over at Syndian. Who needs a burger when you can have a stack, right?

This  recipe is gluten free, vegan (of course) and dam delicious. Don’t worry, I tested it out amongst friends and it got the tick of approval. 

I’d say this recipe serves four people but if  you guys are extra hungry it will only serve three.

 

 

Ingredients:

1 large eggplant

1 large zucchini

2 capsciums

½ pumpkin

1 Syndian brown rice burger patties (you’ll need all four)

1 Tbsp cumin

1 Tbsp Chilli Flakes

Olive Oil

Salt and Pepper

 

To serve:
Handful of greens (Rocket and Spinach)

Cherry Tomatoes

½ lemon (squeezed)

2 Tbsp of Maple Syrup

Vegan Feta (if you  wish)
1/4 Fresh chopped chilli

¼ cup Syndian tahini

Method:

1. Preheat oven to 200 degrees.

2. Slice all the veggies to match the same thickness as the capsicums. I also peeled the pumpkin.

Place the eggplant and pumpkin on a tray together and a good drizzle with olive oil, salt and pepper and ½ the cumin and chilli flakes. Place in oven and then repeat with the zuchinni and capsciums. Bake for 30-40 minutes until crispy on the edges.

3. Meanwhile cook the lentil veg  burgers as instructed (I cooked mine in a pan).

4. Whilst they are cooking, put ¼ cup of Syndian tahini in a bowl, with a splash of hot water, lemon juice and maple syrup (stir until its a sauce consistency). This will be used as a drizzle later on.

5. Once patties and vegetables have been cooked, scatter greens and tomatoes on a plate leaving a small space in the middle. 

6. Here the fun part starts. Stack your veggies and layer them as you wish.
7. Finish by drizzling the tahini sauce, vegan feta and garnish with fresh chilli and salt and pepper


Notes: 
-Feel free to add additional vegetables to roast. Squash could work well.
-If you can’t get Syndian Tahini, any brand will be fine.

-Nuts are a great addition to sprinkle on top as well.

If you make this recipe, don’t forget to tag us in Instagram: @sydneyveganguide, @melbveganguide and @syndiannaturalfoods

 

Syndian Italian Sausage Pasta

Syndian Italian Sausage Recipe

 

 

You’ll find me over here creating recipes for Syndian every month. I am so excited to be their first ever ambassador. 

It’s no surprise that I love their range and I hope you will too. If you are unsure of where to get your hands on their goodies, get in touch here.

 

This pasta was an absolute hit amongst the vegan and non vegan people that shared it with me. It’s the perfect comfort meal that is full of simple, yummy ingredients.

Feel free to add more herbs  to suite your taste. Hope you enjoy this one and of course, don’t forget  to tag us on Instagram if you make it.

 

 

What you’ll need:


1 Brown Onion

3 Red Capsicums

2 Tins of crushed tomatoes

1 Box of slightly defrosted Syndian Italian sausages (cut into quarters)

750 grams of pasta (I used rigatoni)

 

Herbs and things:

 

1 Tbsp minced garlic (can sub for fresh)
1 Tbsp of dried oregano

1 tsp  of dried rosemary

¼ Cup of water

2 Tbsp of tomato paste

2 Tbsp of balsamic

1 fresh chilli (sliced)

Salt and pepper to taste

1 Tbsp of olive oil

Method:
1.Chop your onion, chilli and capsicums into small pieces
2. In a large pan, add the oil and cook the onion  and capsicum over a medium heat, until they are tender.

3. Add in your  seasoning, garlic and chilli. Followed by tomato paste, balsamic, water and tinned tomatoes. Stir and cook on a lower heat.

4.Meanwhile cook your pasta as instructed.

5. Then, whilst the pasta is cooking add your chopped sausages and chilli. Stir through and cook until heated (Be careful the sausages don’t fall apart).

6.Strain pasta and serve with fresh basil.

 

Notes:

 -Can be made GF by subbing the pasta for a gluten free option.

-I served mine with a rocket and parmesan salad and homemade garlic bread

-If you are after a cheesy taste try adding nutritional yeast, this helps with B12 as well.

Beyond Burger Review

HERES WHAT I THOUGHT OF THE BEYOND BURGER…

 

LOOKS, COOKS AND TASTE LIKE THE REAL BLOODY DEAL!

Being vegan for over four years, we never really craved that “meaty” taste. Nor did I miss it. First of all, according to the company the the beyond meat is designed to “look, cook and satisfy like real meat”. It can be found in selected grocery stores and used in chains throughout Australia,

My initial reaction when I put the patty into the pan was, ‘its too much’. It really is a product that looks, cooks and taste like actual animal and to me… I was freaked out.

When it got to the tasting part, I almost wanted out. Straight away I questioned, how is this vegan? (I am sure you may have had the same thought). The more I ate, the more it grew on me. However I still had this guilty feeling in my stomach that I had just consumed the real animal. Lets just say, if I was served this at a restaurant I would have sent my meal back assuming it wasn’t vegan.

Now for the facts. The mince is loaded with a whopping 20g of protein (per serve) and uses no GMO. It offers double the amount of iron with more protein than a. beef burger. And of course, so much better for the environment.

The demand for the product is only growing and you can now find it on the global market. How good!

Now for the next step. You know those people that just assume us vegans don’t shower, eat kale and carry around animal stickers in their bag? These are the types of people I want you to feed this product to (just don’t tell them its vegan). 

There is plenty of ways to cook the mince, but I reckon the best way to enjoy it is on a burger, grilled on the BBQ, in tacos, meatball pasta or even just some good old sliders.

For more visit https://www.beyondmeat.com/products/view/beyond-burger

Top 5 Vegan Eats in London

Gone are the days where being vegan was difficult to eat out. London has you covered from vegan burgers to healthy salads. Be prepared to be overwhelmed!

If you are visiting London, we strongly suggest jumping on a forum on Facebook and asking for opinions, or alternatively shoot us a message.

Our top picks (in no particular order)

 

  1. Deliciously Ella- It’s an obvious one to have this one on the list, there isn’t anything Ella can’t do. We are big fans of DE and have been for quite some time. We own her cookbooks, listen to her podcasts, so visiting her Deli for the first time was quite an experience. It’s slightly more on the expensive side, but you are paying for quality, location and their ethos.The deli is full of wholesome, plant based meals and delicious hot drinks.  If you own one of her cook books, you’ll be able to taste your way through Ella’s recipes. Don’t worry, there something for both sweet and savoury lovers! We LOVE the corn fritters and can’t go past a brownie on the go.

 

  1. Black Cat Café- Tucked away in Hackney, this is an all vegan café that is gives off a very hipster vibe. You’ll feel immediately like a local the second you enter this quirky space. The menu is written up on a chalkboard and gets changed up when needed. I went for both breakfast and lunch and prefer the lunch menu. They have a great selection of cakes and savoury goods. Portion sizes are really reasonable and its well priced.If you are a student or a freelancer, there is space to plug in your lappy whilst you much. If the vegetable pancake is on whist you are there, GET IT for us. Please and thank you! It’s a winner.
  1. Purezza- The place to take non vegans and don’t tell them it’s vegan! You know what we are talking about. The cheese is so good, they won’t even know whats hit them!Be prepared to wait for a while (it’s that popular). The dough is made from sourdough and is baked in a wood fire oven (how all good pizza should be). Take a few friends so you can try a range of different pizzas. P.S the cocktails are totally worth taking the tube.

 

 

  1. Eat By Chloe- Consider it a plant based diner, but fancy! You may have heard of this place or even visited them in New York. A delicious foodie spot with a fun, colourful vibe. They have everything from hot dogs, salads, drinks, sides and treats. You can’t go wrong with anything they make. Lets be real here… they have nailed the menu. Theres two locations to choose, Convent Garden and Tower Bridge. So you don’t have to travel too far for a delicious meal.

 

  1. Tibits- If eating the rainbow is your thing, this place is for you. An all vegetarian and vegan buffet, is a popular spot for a lunch. Choose from salads, hot dishes, a heap of vegetable and of course some dessert.