Lemon Blueberry Protein Pancakes

Lemon Blueberry Protein Pancakes

Ingredients

  • 1 cup all-purpose flour
  • 1/4 cup protein powder (we use Botanika Blends)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup non-dairy milk
  • 1/4 cup lemon juice
  • 2 tbsp maple syrup (or sub sugar)
  • 1 tsp lemon zest
  • 1 cup frozen blueberries

Method

  1. Combine the flour, protein powder, baking powder and salt in a large mixing bowl.
  2. In a smaller mixing bowl, combine the non-dairy milk, lemon juice, maple syrup and lemon zest.
  3. Add the wet ingredients to the dry, stir, and let sit for 5 minutes while you heat up a greased frying pan over low-medium heat.
  4. Gently stir the frozen blueberries into the batter.
  5. Scoop the batter onto a heated pan using a 1/4 cup measure. Cook for about 4 minutes until dry around the edges and bubbling in the middle, carefully flip, and cook on the other side for another 4 minutes or until golden and cooked through.
  6. Top pancakes with maple syrup, extra blueberries and lemon zest.

Caramelised Banana Protein Porridge

5 minute caramelised banana protein porridge

Ingredients

  • 1 tsp vegan butter
  • 1 tbsp maple syrup
  • Cinnamon
  • Banana
  • ½ cup oats (with protein powder added – we use Botanika Blends)
  • ⅓-½ cup boiling water

Method

  1. Heat a small skillet over medium high heat.
  2. Add a small teaspoon of vegan butter, a tablespoon of maple syrup and a dash of cinnamon, and let it simmer until it’s bubbling.
  3. Slice up a banana and add the slices to the skillet in one layer. Let them cook for about one minute on each side or until golden and caramelized. Set aside to be used as topping.
  4. To make the protein oats: add 1/2 cup oats (and protein powder) and 1/3-1/2 cup boiling water (or until consistency you like). Let sit for 2 minutes.
  5. Top with the caramelised banana, and any of your other fav toppings (berries, nut butter, seeds…this porridge tastes great with everything!)
  6.  

Tofu Scramble

Tofu Scramble

Ingredients

  • 220g firm tofu
  • 1 tbsp vegan butter
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp tumeric
  • 1/4 tsp cumin
  • 3 tsp dijon mustard
  • 4 tbsp soy milk
  • Salt and pepper to taste

Method

  1. Smash the tofu
  2. Add butter to pan on a medium heat until melted
  3. Add tofu and fold through butter
  4. Cook on medium-high for 2-3 min
  5. Add dry ingredients and cook till aromatic
  6. Add wet ingredients and cook for 5 mins
  7. Serve on toast
  8. Add any toppings, eg: sriracha and coriander

Vegan Anzac Biscuits- 3 Ways

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. 

 

INGREDIENTS

MAKES APPROX 10-12 BISCUITS

  •  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

CHOC CHIP ANZAC BISCUITS

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

PEANUT BUTTER ANZAC BISCUITS

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

METHOD

  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

ENJOY YOUR ANZAC BISCUITS

 

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

Buffalo Cauliflower Wings

BUFFALO CAULIFLOWER HOT 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.

INGREDIENTS

SERVES APPROX 3-4 PEOPLE

  • 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

OPTIONAL SERVING INGREDIENTS:

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

METHOD

  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. 
Cauliflower Wings
Cauliflower Hot Wing
Cauliflower hot wings
Cauli Wings

ENJOY THESE TASTY WINGS

 

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

Savoury Chickpea Pancake

SAVOURY CHICKPEA PANCAKE

SERVES APPROX 3 PEOPLE... 2 IF HUNGRY

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.


YOU'LL NEED:

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

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

METHOD:

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

Syndian Sausage & Mushroom Pasta

SYNDIAN SAUSAGE, MUSHROOM PASTA

Oh my pasta! Not going to lie, this is probably my favourite recipe that I have created for Syndian. This recipe is gluten free, vegan and can easily be made onion and garlic free too.  It serves approx 4.

Whilst creating this tasty meal, I forgot how good the mushroom, hemp and sumac Syndian sausages are. To the point where they are my new favourite product (big call, I know). If you haven’t yet tried them make sure you do. So much flavour and if you slice them up, you will enjoy a nice crisp too.

As always, this recipe is really easy and can quickly become a family staple. Great idea for meal preps too if that’s your thing. It’s loaded with vitamins, protein and good fats and carbs to keep you full and fuelled. Plant-based style. I hope you enjoy this tasty dish.

P.S If you make this or any of our recipes, don’t forget to tag us @sydneyveganguide @melbveganguide and @syndiannaturalfoods

 

WHAT YOU’LL NEED:

-1 Pack of Syndian Mushroom, Hemp and Sumac Sausages
-500 grams of button mushrooms (sliced)
-250 grams of spinach
-1 brown onion (diced)
-1 tbsp of minced garlic
-1tbsp tamari 
-350 grams of gluten free penne
-3 tbsp olive oil
-1tsp of chilli flaks
-1tsp paprika
-1 lemon cut in half (for squeezing)
-50 grams of pine nuts
-Nutritional Yeast or Vegan Parmesan (optional)
-Plenty of salt and pepper

 

 

HOW TO:

-Ensure all veggies are chopped as needed. 
-Slice Syndian sausages into small pieces and cook with a splash of olive oil on a low-medium heat for 5 minutes set aside.
-In a skillet or non stick pan, heat 1tbsp of olive oil and cook onion for 2-3 minutes. Then remove and cook mushrooms in same pan with additional olive oil and garlic and chilli flakes. Cook for 5 minutes and then add tamari sauce allowing for mushrooms to carmalise.
-Meanwhile heat up boiling water in a saucepan and cook pasta as instructed. 
-Once mushrooms are cooked, reduce heat and add onion, rinsed spinach and sausages to the one pan and leave on a low heat until spinach is wilted, then turn off the pan. If it’s getting dry, add a splash of water.
-In a seperate pan, on a low heat, cook pine nuts until brown.
-Strain the pasta when it’s finished being cooked and then mix all veggies, sausage and nuts into a bowl. Squeezing lemon over it and tossing salt and pepper through the bowl.
-Serve up the pasta and enjoy with paprika sprinkled over the top.
-You may wish to add vegan cheese, parsley or any extra herbs.

.

Tex Mex Syndian Burgers

15 Min Tex Mex Syndian Burger

Summer entertaining is all about colourful and fresh foods that are easy to whip up when your friend says they are coming over with 30 minutes notice. Let’s be honest, we have all been there.

We had only tried to 2 bean and veg burger once before, so it was nice to bring it back and celebrate the yummy remember the yummy taste and low calories it offers. The 2 bean and veg burger can be found at independent grocers and health food stores throughout Oz. Do remember, if you struggle to find where you can locate the products from the range, get in touch with Syndian and they will locate a store near you. 

Corn chips on a burger? We say YES! This recipe combines the yummy taste of Mexican flavours like guac and salsa with the Middle Eastern goodness of Syndian’s burger patties.  This recipe can be made gluten free by using GF buns and is as always…vegan. All the ingredients are made with natural foods to fuel you all season long.

If you want to or need to add more to this dish, feel free to make some yummy home made sweet potato chips. They are always popular at the BBQ. The recipe will serve 4 (meaning one burger each).

 

WHAT YOU’LL NEED:

-1 Pack of Syndian 2 bean and veg burgers
-4 bread buns of your choice (We used sourdough)
-Syndian mild or hot salsa
-Syndian Guacamole
-3 tomatoes (thinly sliced)
-1/2 crispy lettuce (cut)
-250 grams of corn chips
-1 cucumber (thinly sliced)
-2 corn cobs
-1 tablespoon of paprika
-Salt and pepper
-2 tbsp of olive oil
-Handful of chopped coriander 

 

HOW TO:

-Ensure your salads are sliced and pre chopped
-Boil corn for 5 minutes then remove and place on an oven proof tray and drizzle with 1tbsp of olive oil and sprinkle with paprika
-Slice burger buns in half and add the buns and corn cobs into a hot grill for a few minutes until desired crisp. Note the corn may need longer depending on your desired taste
-In a low-medium heated pan, add remaining olive oil and cook the burger patties as instructed m heat.
-Whilst they are cooking, layer your burger buns with dips, salads, corn chips and coriander.
-Once burger patty is done, add to your burger and top with extra guac and salsa and enjoy.
-Serve with half a corn cob or extra chips.

EXTRAS:

-It helped putting a skewer through the centre to hold it all together.
-You can try adding some vegan cheese too!
-Don’t forget to tag us in your recipe creation @syndiannaturalfoods @sydneyveganguide

Syndian Tacos

MIDDLE EASTERN INSPIRED SYNDIAN TACOS

Here is my latest recipe obsession. Right now I am all about simple meals that are quick, healthy and convenient. I usually enjoy my tacos with jackfruit or beans, but I decided to add a Syndian spicy smoked chipotle sausages, which are both gluten free and vegan. You can find this product at most Coles around Aus, check here to see if there is one near you. 

So I have always been a big Mexican eater, I love how it encourages you to share food and enjoy lots of different textures and sides. Traditionally you would never see tabouli on a taco, so you’ll have to trust me on this one. 

I hope you enjoy this recipe as much as I did. It will only take you 20 minutes to whip up and it’s both vegan and gluten free. 

 

 

SYNDIAN TACO RECIPE

 

 

WHAT YOU’LL NEED:

-1 Pack of Syndian Smoky Chipotle Sausages 
-8 Pack of taco shells
-Syndian Chipotle black bean salsa
-Syndian Guacamole
-2 Cups of quinoa tabouli (you can make or buy it fresh). This is the recipe I used and just added extra parsley.
-1/2 chopped lettuce (I prefer a crunchy type like cos or iceberg)
-1 Lemon (chopped into wedges)

HOW TO:
-Preheat oven to cook taco shells
-Prep your tabouli, if you have decided to make it fresh.
-Then cook the sausages as instructed on a low-medium heat. Whilst they are cooking, chop your lettuce and set aside.
-Place tacos in oven and cook for 5-10 minutes until crunchy
-Then once sausages are cooked and tacos are ready the fun begins. You can now assemble your tacos as you wish and top with guac, salsa and a squeeze of fresh lemon.

EXTRAS

-You might like to slice the sausages whilst frozen and enjoy them sliced up in your taco.
-You can try adding some vegan cheese too!
-Don’t forget to tag us in your recipe creation @syndiannaturalfoods @sydneyveganguide

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

 

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