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Recipe Types: Meat , Mushrooms , Seafood , Starters , Sweets , Vegan , Vegan and Vegetarian , Vegetarian

Vegan

PLANT-BASED MINCED COCKTAIL BURGERS

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500g Plant-Based mince 5 to 10g freshly chopped Rosemary 50g freshly crumbed white bread or dried bread crumbs (optional) 80g ...

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SHEPHERD’S PIE ‘MY WAY’

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500g Tofu or mushroom mince 700g potatoes, peeled, cooked and mashed 1 large carrot–peeled and diced 100g finely chopped onions ...

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CF 48/60 Brown Rice Risotto with Spinach & Mushrooms

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3 cups brown rice 400g mushrooms sliced/diced 250g spinach chopped frozen 6 cups vegetable stock 200ml cream (optional) 1 medium ...

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26/60 Roasted Curried Vegetables

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Curry and roast makes a good combination.

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CF 27/60 Sweet Red Peppers

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Sweet tasting red peppers that will get your taste buds flowing!

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CF 25/60 Mediterranean Style Vegetables A Vegan Delight

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Mediterranean vegetables with my own twist of fusion, yum!

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CF 21/60 Stove Top Pizza Base

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Pizza base or Foccacia I don't mind it plain as long as it's flavorsome!

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CF 16/60 Egg Plant Cutlets

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Crunchy, soft and gooey and hot all at once with every bite!

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Mushroom Risotto in Rice Cooker with Sweet Potato Ribbons

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Average Rating: (2.5 / 5)

Use what's left in your fridge to make this dish, save money and time, and keep the great taste!

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Katsu/Cutlets (Mushroom/Schnitzel)

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I say cutlets, you say Katsu, what's in a name, it's all the same!

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