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

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



-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




-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).



-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 



-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.


-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


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. 







-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)

-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.


-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

Our Stay At Sydneys Most Vegan Friendly Hotel


There are so many people that message Sydney Vegan Guide, asking where to stay when in Sydney. Being vegan and travelling shouldn’t mean you have to miss out, right? Well whether you are visiting Sydney or just after a special night away, the Ovolo Woolloomooloo is a must stay.

From the moment we walked in, we felt the electric and quirky vibe. The staff are very welcoming and run you through all the things that Ovolo have to offer. You’ll find this elegant hotel located on the beautiful wharf of Woolloomooloo surrounded by restaurants, bars, boutiques and more. But if you are like us, you came ready to eat at the Ovolo’s own plant based restaurant, Alibi.

We were very lucky and stayed in a suite on level 5. The hotel almost feels like you are on a cruise ship, with beautiful views of the water and high ceilings. The quirky and unique design offers a classic heritage style, mixed with modern vibes. Oh, and if you like freebies (who doesn’t?) you will love what they have to offer. In your room you have access to a FREE mini bar (you heard me), a carafe that can be filled up downstairs with vegan wine, a yoga mat to keep, snacks, and an espresso machine. Going to go ahead and say the slippers are the comfiest hotel slippers we have ever stepped foot in. This is all included in the Ovolo experience (so cool).


 Of course we filled up our carafe with vegan wine (which are all labelled on the bar menu) and dug into some vegan room service. The hot-dog seemed like an appropriate option to enjoy in bed, and it was delicious! The prices of the hotel room service were actually affordable which is good to know for those of us that have a big night out and want a late night snack. Oh and yes…there is happy hour downstairs in the bar too to kick start your evening.

But just when you think the amenities and offerings don’t get any better, Ovolo have gone in and put an Apple TV, an Alexa in your room as well. You’ll be pleased to know that the hotel body wash and shampoo/ conditioner aren’t tested on animals either.

Okay okay, we are almost to the yummy part but FIRST we have to tell you about the incredible bar. If we were to own a warehouse, we would quickly steal the designers from Alibi and ask them to renovate our entire space. You’ll understand how stylish and funky this place is the second you walk in. It would have been rude to not try their cocktails and we are glad we did, because they are simply incredible. The cocktails were almost potion like and embrace vegan alternatives like aquafaba instead of egg whites. We worked our way through a few and every element from texture, to flavour is thought out so well. Get those phones out because they are incredibly beautiful and totally insta worthy. Good luck trying to pick just one, the flower power sour was our favourite.



Alibi’s menu was consulted on by celebrity Chef, Matthew Kenney so it’s no surprise that it was something special. The menu is designed to share and has everything from pizzas, kimchi dumplings, to cheese boards. It’s a well thought out menu that really focuses on celebrating all things vegetables. Each texture and flavour is considered, and we know people that aren’t vegan will still enjoy this place. The service is attentive and each dish is explained to you by your friendly waiter, which always makes you appreciate the elements even more. Our favourite dish was the artichoke pie… by far. 


After an incredible spread at Alibi, we went back to our room and had an insanely comfortable sleep in their glorious hotel robes and bed. If you are like me and enjoy super comfy beds you may struggle to get out of bed, but if you were to get up, breakfast is always a good excuse to get going. You’ll find it breakfast downstairs in the Alibi restaurant which transforms into a cute and comfortable continental breakfast. Whilst the menu/buffet isn’t entirely vegan there is a decent range to choose from including fresh bread, hummus, fruits, cereals, coffee and juices. 

Oh and we should probably mention that if you are at the Ovolo for a hens, girls weekend, or your fam you may want to check out the vegan high tea they offer.

Next time you are headed to Sydney, this hotel is a must! It truly is such a relief to stay somewhere and have the hotel understand your dietary requirements and be highly considerate of your lifestyle. The staff are engaging and really do love to chat and be apart of your stay. You can check out their rooms here and don’t forget to tag @sydneyveganguide if you go!

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.




  • 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. 




  • 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.


  • 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


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
Read More

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…
Read More

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
Read More

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
Read More

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
Read More

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
Read More

Super Green Pasta Recipe


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!


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

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
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


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




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

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



  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.