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50g dried whole shitake mushrooms
40g dried sliced shitake mushrooms
500g cup mushrooms, sliced
¼ cup plain flour
1 tsp sweet paprika
½ tsp white pepper
1 tsp sea salt
¼ cup vegetable oil
4 cloves of garlic, finely chopped (or 4 tsp minced garlic)
¼ cup tomato paste
1 heaped tsp beef style stock powder (**see notes)
3 Tbsp vegan Worcestershire sauce (**see notes)
½ cup vegan sour cream (**see notes)
Parsley to garnish


For one hour, soak dried whole shitake mushrooms in 2 cups of hot water and in a separate bowl soak sliced shitake mushrooms in 2 cups of hot water.

In a bowl combine the flour, paprika, pepper and salt.

Strain and squeeze both lots of the shitake mushrooms reserving the liquid from the whole shitakes. Set aside the sliced shitakes.  Slice the whole shitakes into thirds and coat them in the flour mix.

Heat half of the oil in a large frypan over medium heat and brown of the flour coated mushrooms in two batches. Remove them from the frypan and set aside.

Heat the remaining oil In the same frypan over medium heat and sauté the cup mushrooms and garlic until water is released from the mushrooms and then cooked off. This should take approximately 10 minutes. 

Add all of the shitakes back to the frypan with the cup mushrooms and garlic along with the tomato paste and stir for 1 minute.

Add the stock powder and Worcestershire sauce to the reserved shitake liquid and add to the fry pan. Stir in the vegan sour cream and heat through.  Season with salt and pepper.

Serve over pasta or rice and garnish with fresh parsley.

Serves 6.

This creamy “cheese” is so versatile. Use it as a replacement for ricotta for filling cannelloni, stirring through pasta, dolloping into salad or onto vegetables, or just as a dip! If you don’t have a high powered blender you can soak the cashews overnight to soften them, then rinse and drain them for use.

Cashew Ricotta Cheese


2 cups natural (unsalted) cashews
2/3 cup water
¼ cup lemon juice
1 Tbsp nutritional yeast / savoury flakes (*see notes)
1 clove garlic, whole
1 tsp salt


Place all ingredients into a high powered blender and blend until smooth. Add a little more water if needed to obtain a smooth consistency.
Store in an airtight container in the refrigerator for up to 5 days.

This recipe is so simple, I had to share it. This is a great one for those who may be missing the stuffing in the roast. You don’t have to miss out! Just get a little creative. The majority of store-bought stuffing mixes are vegan. They mostly contain bread crumbs, herbs and that’s about it!

Stuffed Pumpkin
½ butternut pumpkin
2 cups stuffing mix
1 cup water
1 Tbsp olive oil

Pre-heat your oven to 200˚C.

Scoop out the seeds of the pumpkin with a spoon. Place pumpkin on a lined baking tray.

Prepare your stuffing mix by adding the water to the mix, stirring to combine and leaving to sit and absorb the water for about 30 seconds.

Fill the hole where the seeds were removed in the pumpkin with stuffing mix and spread a layer across the rest of the pumpkin.

Drizzle with olive oil.

Bake for 1 hour.

Remove from the oven and slice into portions.

Serve with lashings of your favourite gravy.

Number of servings is dependent on size of pumpkin.

Here's a great alternative to the traditional baked potato.

Hasselback Potatoes


Medium Potatoes (long & flat potatoes are easier to work with)
Melted vegan butter
Salt & Pepper
Cranberry sauce for serving

Recipe here for VegOfOz Cashew Ricotta “Cheese” for serving
Peel the potatoes and rinse them under cold water.
Lay one potato at a time on chopping board and place a knife or chopstick on each side of the potato lengthwise. Use a sharp knife and slice each potato crosswise, making ½ cm apart slices, cutting down vertically. The knives or chopsticks will prevent the knife from cutting entirely through the potato. You need to leave 1 cm of the bottom of the potato intact.
Rinse the potatoes again under cold water letting the water into the slices to remove any excess starch. Dry thoroughly. This will ensure the slices separate when baking.
Spread potatoes evenly across a lined baking tray.
Glaze with melted vegan butter. Season with salt and pepper.
Bake for 1 hour.

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Oyster mushrooms are very versatile and can be eaten raw or cooked. When eaten raw they have quite a chewy texture and have often been said to resemble chicken.  Oyster mushrooms are very nutritious. They are low in Sodium, and very low in Saturated Fat and Cholesterol. They are also a good source of Protein, Thiamin, Vitamin B6, Folate, Iron, Magnesium, Zinc and Manganese, and a very good source of Dietary Fibre, Riboflavin, Niacin, Pantothenic Acid, Phosphorus, Potassium and Copper.
These pies taste amazing and are great for the transitioning vegan. They can be made with any veggies you like (even left-overs)!

Creamy Trick’n-Chick’n & Veggie Pies


1 small carrot, diced
½ cup frozen peas
½ cup frozen corn
2 potatoes, diced
1 onion, diced
300g oyster mushrooms, roughly chopped
¼ fresh parsley, finely chopped
2 Tbsp vegan butter/margarine
4 Tbsp plain flour
500ml unsweetened soy milk
2 heaped tsp chicken style stock powder
3 sheets frozen puff pastry
3 sheets frozen short crust pastry
Olive oil spray
Salt & pepper to season
Soy milk for glazing
Baking paper
Baking weights or dry rice/lentils for blind baking
6 x 300mL (small) round ramekins

Preheat oven to 200⁰C or 390⁰F.
To make the pie lids use one of the ramekins, upturn onto the puff pastry and cut around rim with a knife, cutting out 6 slightly oversized circles.
Lightly grease ramekins with olive oil spray.  Cut each sheet of shortcrust pastry in half, lengthways.  Using one half per ramekin, line the inside.  It is ok to “cut and patch” pieces as long as you press the pastry pieces together making sure it seals.  Place a sheet of baking paper into each pie case and fill with baking weights or dry rice/lentils.  This will prevent the pastry from rising and puffing as it cooks.
Blind bake pie cases for 10 minutes.  (When they are done, remove from the oven and discard baking paper and baking weights or dry rice/lentils.)  Leave the oven on at the same pre-heated temperature.
In the meantime, steam the carrot, peas, corn and potatoes until they are tender.  Set aside.  Sauté the onion.  Set aside.
In a small saucepan, melt the vegan butter/margarine.  Remove saucepan from the heat and stir in the flour.  It will form a paste (as pictured).  While saucepan is off the heat pour in 100ml of the milk and whisk until all lumps have completely disappeared.  Add the stock powder and season with salt and pepper.  Whisk in the remaining milk and then return to a low-medium heat.  Whisk continuously until sauce is thick but still able to be poured.  Remove from heat.
Gently fold the oyster mushrooms, parsley, steamed veggies, and onion through the white sauce.  Fill each pie case to the top and cover each with a circle of puff pastry, pressing around the edges to seal.  Glaze the tops with a little soy milk.
Pierce each pie lid through the top once with a knife.  This will prevent the pies form bursting opened whilst baking.
Bake for 10-15 minutes or until the puff pastry is golden and crispy all over.
Serves  6.