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

Baked Breakfast Beans

Banging Beans that will satisfy all your breakfast dreams.


1 x Tin of chickpeas (drained)
1 x Tin of cannelloni beans (drained)
1 x tablespoon of tomato paste
1 x tin of crushed/diced tomatoes
2 x tablespoons of balsamic vinegar
2 x Cloves of crushed garlic
1 x sprig or rosemary (not chopped)
1 x bayleaf
2 x tsp olive oil
Salt and pepper to taste


Preheast oven to 190degrees
1. In an oven friendly dish, on a stovetop add your oil, garlic once heated place both tins of beans into a dutch oven.
2. Cook on a medium heat for 2 minutes, then add in your tomato paste, followed by tinned tomatoes, rosemary and balsamic
3. Stir until mixed through, then add your bay leaf, salt and pepper (remove bay leaf after you take dish out of oven)
4.Put a lid on your dish and bake in the oven for 30 minutes, after 30 minute remove the lid and bake for another 5 minute.
5.Serve on sourdough with sliced avocado ( you could even try coconut yoghurt as well).

Don’t forget to tag @sydneyveganguide @wholeheartedrenee #bangingbeans

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3 Step Almond Butter

Never again will I buy almond butter from a store. This has to be the easiest, most affordable way to enjoy healthy, creamy nut butter.



500 grams of raw almonds (double it for a bigger batch)

1 tsp of salt


1.Bake almonds in the oven for 20 minutes at 180 degrees.
2.Once you start to smell the almonds, take them out of the oven and place in a food processor
3.Add your salt in and allow to blend for 10-15 minutes or until creamy.

Place in a glass jar and store in the pantry!

Life Changing Vegan Lasagna

In collaboration with my dear friend Claudia from @soulful.synergy

SERVES 10-12

1 brown onion (diced)
2 tin of lentils (rinsed and drained)
3.5 tins of diced tomatoes
Generous amount of Pepper
2 handfuls of fresh basil (chopped)
2 Tbsp. olive oil
2 cloves of Garlic (minced)
1 Tbsp. Turmeric
1 Tbsp. Oregano
1 Tbsp. Salt
1 tsp chilli flakes

350g extra firm tofu (drained and pressed dry)
1.5 lemons juiced
Handful of fresh spinach (roughly chopped)
1 Tbsp. of dried oregano
½ cup nutritional yeast
1 tsp. of salt and pepper
2 Tbsp. of olive oil
2 Tbsp. of water

We used 1.5 boxes of OrgraN gluten free lasagne mini sheets

2 zucchinis (thinly sliced length ways)
1 large eggplant (thinly sliced length ways with a drizzle olive oil and crack of pink salt)
3 handfuls of baby spinach
1 handful of basil (finely chopped)

1 block of Green Vie Mozzarella cheeze (cut into slices)1 block Oliana Cheeze (grated)

1. Preheat oven on 190 degrees, line tray with baking paper and place sliced eggplant. Lightly drizzle olive oil over eggplant and bake for 15 minutes in the oven.
2. Meanwhile, heat 1 tbsp. of olive oil and diced onions in a large pan on medium heat. Cook until browning begins, then add 2 tins of tomatoes, followed by two tins of lentils (drained and rinsed). Then add all herbs and spices (use less or more to suit your own taste). Let bolognese simmer at a low heat while you prepare the ricotta.
3. For Tofu Ricotta, blend all ingredients in a food processor until creamy and smooth (may need to add more water depending on strength of blender/ food processor). Add more spices, nutritional yeast, lemon until desired taste.
4. Add another can of tinned tomatoes to the lentil bolognese and stir well (you want this bolognese to be wet and saucy, this will help to cook the pasta sheets)
5. Lightly steam the sliced zucchini (we threw ours in the microwave for 1 minute)
6. Grease baking dish with olive oil, spread with kitchen paper
7. Rinse lasagne sheets under hot water to breakup the starch and begin to place along the bottom of the dish (overlap to ensure no gaps)
8. Layer lentil bolognese evenly over the pasta, make sure this layer isn’t too think as you will need this bolognese for another layer
9. Layer zucchini slices (overlap to ensure no gaps)
10. Evenly spread all of the tofu ricotta over the zucchini
11. Layer baby spinach over the ricotta
12. Then put the eggplant layer over the spinach (overlap to ensure no gaps)
13. Evenly layer the remaining bolognese sauce over the eggplant
14. Rinse more lasagne sheets under hot water and layer over the eggplant, then spread half of the last can of diced tomatoes over the pasta sheets
15. Slice whole block of vegan mozzarella (we used Green Vie) and layer over the lasagne sheets
16. Grate block of Oliana Cheeze (or cheese of choice) and sprinkle half of this grating over the Mozzarella
17. Place lasagne in oven for 45 mins, take out and sprinkle the rest of the Oliana cheeze along with a handful of chopped basil and place back in the oven for another 15 mins
18. Take lasagne out of the oven, check that pasta is cooked all the way through by pressing a knife through the layers. The only part that should remain slightly crispy is along the edges
19. Serve and enjoy with your favourite green salad

Vegan Quinoa Mince

As much as I love beans, lentils, tofu and chickpeas…. I was eager to spice things up in the kitchen and came up with some seriously good quinoa meat that goes perfectly with Mexican.

Preheat that oven to 180 degrees!

INGREDIENTS:-1.5 cups of quinoa
-Splash of water
-1 Tin of black beans

Totally obsessed with herbs and spices
-Dash of paprika-1 tsp Cumin seeds
-Dash of Chilli flakes
-S & P (of course)
1 tsp Turmeric
-3 tsp of tomato paste-1 tsp of coconut oil (or oil of your choice)

Cook quinoa accordingly. When it’s ready strain and then mix in all the herbs, spices and sauces as well as the tin of strained black beans.
Throw it onto a hot pan with oil and cook for 5 minutes! Get that smasher out and press down the black beans (you may need to add a splash of water if mixture becomes too dry)

Then cook in oven at 180 degrees for 15-20 min until crunchy and golden

Serve in a taco bowl, in taco shells or just grab the spoon and go for your life.