One year of Triumph of the Lentil, a giveaway, and soy-free vegan omelettes

It’s been nearly a year since my first book was released.  At the time I had no idea if anyone would want to buy it and cook from it but it’s been great having good feedback on it and knowing people are cooking and appreciating my recipes.

When I started putting Triumph of the Lentil together there were no soy-free vegan cookbooks around.  As more people develop sensitivities to this often-used legume it’s been important to me to have something out there that says “yes you can be vegan and enjoy all this delicious food without using soy”.  My next book will continue this, with every recipe having a soy-free option, and plenty of recipes suitable for other allergies and diets.

I’d like to give away a copy of Triumph of the Lentil to a lucky reader.  To enter the competition, ‘like’ the Triumph of the Lentil Blog facebook page or follow me on twitter, or sign up to the mailing list on the right hand side of this page.  Leave a comment on this post with an email address I can contact you on.  On the 15th of June the winner will be selected from the comments at random and contacted.

Edit: The winner has now been selected and contacted.  Thank you to all those who entered.

To everyone that has already signed up to my facebook, twitter or mailing list – you are welcome to enter the competition, just leave a comment on this post.  Your support has been greatly appreciated.

Thank you to everyone that has enjoyed the book and blog over the past year, I hope that you will all like my next one even more.

And now for a recipe:

Soy-Free Vegan Omelettes

These are a very quick and easy dish to make.  In the photo the omelette is stuffed with kale, tomatoes and homemade cashew cheese, but all kinds of toppings are great on these omelettes, we often eat them with pickled gherkin slices and kale.  For a filling meal serve with cooked grains, bread, chips or roasted vegetables.

Soy-Free, Gluten-Free, Nut-Free, Nightshade-Free, Onion- and Garlic-Free, Low Fat, Under 45 Minutes
Total time: 20 Minutes.  Serves 2.


1 cup chickpea flour (besan)
3 tablespoons nutritional yeast (savoury yeast flakes)
1/2-1 teaspoon salt
1 teaspoon cracked pepper
1 cup water


Combine the chickpea flour, nutritional yeast, salt and pepper in a mixing bowl, breaking up any lumps.  Add the water a little at a time, mixing to form a batter.

Thoroughly brush or spray a frying pan with olive oil and heat on a medium-high setting.  When the pan is hot, pour in half the batter (if it is thicker in the centre and thinner on the outsides you can use the back of a metal spoon to gently spread the batter out).

Cook without disturbing until the edges are cooked through and there are bubbles in the middle.  Gently flip over and cook for a further minute or two, until the other side is completely cooked.  Place on a plate, keeping it warm in the oven if you wish.

When the first omelette is out of the pan, quickly pour the other half of the batter in and cook in the same way.

Put toppings on one half of each circle and flip the other side over the top.

This post has been a part of Allergy-Free Wednesdays.


Preparing for a Vegan Bake Sale, and a Recipe for Vanilla and Almond Crescents

This week there are bake sales happening all around the world as part of the Worldwide Vegan Bake Sale. My local vegan group didn’t have as many people baking as last year and it got me thinking about a stress-free way to make lots of delicious things.

It’s helpful to figure out what keeps for the longest, what can be made at the last minute, what is best made the day beforehand and work out a rough schedule from there.

•Cakes, muffins and cupcakes are best made the day before the sale, it gives them time to cool down, but not so much time that they will lose freshness.

•Many biscuits can be made a few days in advance. The best candidates for these are ones that use plenty of oil and a minimum of water. The Vanilla and Almond Crescents that I created for a baking book (to hopefully be published in 2013 or 2014) are great for this, the recipe is in this post.

•Raw truffles will keep for a while in the fridge, and can also be a good thing to make at the last minute as I did the morning of the bake sale by making a half batch of raw brownies from My New Roots and rolling them in cacao to serve as truffles.

•Dry ingredients can be mixed together hours, days or weeks before baking.  This is especially helpful if you’re baking a lot of cakes in one day.

More observations from vegan bake sales:

•There can never be enough chocolate. I found this out at my first stall that with a selection including some of Gunter’s delicious recipes, the chocolate caramel and almond torte pictured above (from Triumph of the Lentil), plain chocolate cake, carrot cake and date cake that the most popular cakes were the ones with chocolate.

•Vegan-friendly cafés and businesses are often happy to donate cakes or ingredients.

•Having ingredients lists on hand for everything is a good idea for people with allergies, and is asked for here when council permits are required.

•Covers for the food are often expected by the council as a condition of the permit. Transparent ones are the best and plastic wrap can serve this purpose if there is nothing else around.

•It’s easy enough to get a bake sale organised, even with a minimum of people. It’s a good fundraiser and an excellent way to expose people to vegan food. Not all places require council permits, and if they are difficult to deal with then it’s easy to get around that by giving food away for free with a donation box at the stall.

And for the vanilla and almond crescent recipe…

These are an incredibly delicious biscuit with just the right amount of sweetness and lots of rich flavours from the almonds and vanilla.  My choice of coconut oil for this (and most of my cooking) is the more refined kind, which is refined by filtering it through clay to remove the coconut taste and smell, this gives a ‘buttery’ flavour and texture to the baked good with all the goodness of coconut oil, but without being overwhelmed by coconut flavours.

Soy-Free, Wheat-Free, Gluten-Free Option, under 45 minutes

Kitchen time 15 minutes, baking time 12-15 minutes


1 cup almonds, ground
3/4 cup unrefined sugar
2  1/3 cups barley flour (or wholemeal spelt, wholewheat pastry or gluten free)
a pinch of salt
3/4 cup coconut oil, melted (or a mixture of melted coconut oil and olive oil)
1/4 cup water
2-3 teaspoons vanilla extract

optional powdered vegan sugar, for coating


Preheat the oven to 175c (350f).  Line or grease two baking sheets.

For best results, grind the almonds and sugar together in a food processor.  In a mixing bowl, combine the almonds, sugar, flour and salt.  Stir through the coconut oil, water and vanilla extract to form a thick dough.

Take tablespoons of the dough and shape into logs that have thinner ends and a thicker centre.  Curl into crescent moon shapes and place on the baking trays.

Bake for 12-15 minutes, until lightly browned.  Sprinkle with powdered vegan sugar if you want.

I suspect these will keep in a sealed container for longer than a week, although they never last that long in our house.

* * * * *

On a side note, I’ve created a special Facebook page for this blog.  Click ‘like’ on this page if you’d like to be updated on new blog posts, recipes and more.

Raw Cashew Yoghurt

We go through times where we don’t have that much variety in our meals, it’s really easy to have a few favourites that can be made through the whole year and always have the ingredients around to make them.  Lately I’ve been trying to plan our meals and weekly shopping a bit more so that I can try out new recipes.

I recently got Bryanna Clark Grogan’s book ‘World Vegan Feast’ and dog-eared around half the pages, there are so many recipes that look really good (and the ones that I’ve tried so far have been great).  There was one for shawarma wraps that involved yoghurt, so rather than following a faster recipe I decided to use my meal planning skills to make a fermented vegan yoghurt instead.


1 cup cashews
water, for soaking
1 cup water, for blending


Soak the cashews in the water for at least half an hour (preferably overnight).  Drain and place in a blender with a cup of water and blend until smooth.  Using a nut milk bag or a very fine sieve, strain the mixture into a wide-necked jar or bowl.  Leave it to sit at room temperature until it tastes fermented.  It takes around 24 hours in my fairly cold kitchen, if your kitchen is warmer you might want to check after 8 hours or so.

Compared to shop-bought soy yoghurt this is much creamier, richer, and has a slight cashew taste.  Great for any recipe that calls for plain yoghurt, or just served plain with some fruit.

Bryanna Clark Grogan’s recipe consisted of some homemade seitan – slowly baked in broth then thinly sliced and marinated in an incredibly delicious sour and spicy marinade.  The seitan is then grilled (broiled) and served in a wrap with salad greens, tomatoes, red onion and vegan yoghurt and sumac.  It was very tasty, I will definitely make this again.

This recipe has been a part of the Pennywise Platter, March the 14th

Zucchini Fritters with Avocado Salsa

At this time of year in Tasmania home veggie gardens are typically full of zucchinis.  If you can pick them fast enough with the flowers still attached they are excellent baked or fried in a chickpea flour batter, when they’re small they are great sautéed or baked in some olive oil and salt, when they’re big they can be grated and used in cakes or breads.  I created this recipe a few weeks ago when my neighbour’s daughter had way more zucchinis in her garden than she could possibly eat, and was trying to find people to eat them for her.  After making chocolate zucchini mud cake I still had some left, and made this from it:

Zucchini fritters, avocado salsa, salad and fresh slow-rise bread made with wholemeal khorasan (kamut) flour

Shallow frying these in olive oil makes them extra delicious.  To shallow fry them pour olive oil into a frying pan until it is around half a centimetre (1/5 inch) high.  Turn the heat onto a medium-high temperature and wait for it to heat up.  You will know when the oil is ready by gently tilting the pan and then placing it flat again – little squiggly lines will appear in the oil very quickly when it is ready and then it is important to put the fritters in right away.

Soy-free, gluten-free.  Serves 2.

Zucchini fritter ingredients:

500g zucchini (1.1 lb)

3/4 teaspoon salt

3/4 cup chickpea flour

3/4 cup water

olive oil, for shallow frying


Grate the zucchini and place it in a tea towel.  Mix in the salt and leave it to sit while you prepare the salsa.

Squeeze all the liquid out of the zucchini using the tea towel and then place in a bowl.  Mix in the chickpea flour, then slowly add the water, a little at a time.

Heat the oil for shallow frying as described above.  When it is ready scoop bits of the zucchini mixture up with a tablespoon and place in the oil, spreading it out slightly to make it flat, but not pressing it down.  Continue with the rest of the mixture then leave to fry until the bottoms are golden-brown, 2-5 minutes.  Flip over and fry until the other side is golden-brown, a couple of minutes, then serve right away with the salsa, a green salad and some fresh bread (or another grain dish or potatoes).

Avocado salsa ingredients:

1 ripe avocado

1 big tomato

half a medium-sized red onion

1 tablespoon lemon juice (around half a lemon)

1/2 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon paprika


Chop the avocado and tomato into fairly small pieces and place in a bowl.  Slice the onion into very tiny pieces, separating them first, and then placing in the bowl with the avocado and tomato.  Add the lemon juice, salt, cumin and paprika and gently mix with a spoon until evenly combined.

This post has been featured in March 1st Pennywise Platter and Simple Living Thursday

Homemade Saurkraut (raw)

Making saurkraut for the first time can be a little scary – most of the recipes call for at least two cabbages and a special fermenting crock.  I wanted to try making it with just one cabbage using equipment that I already had, and this is what I came up with:

I found out about the ‘leave it alone’ technique of releasing juice from the cabbage through The Nourishing Gourmet, in this link she also provides directions for creating a weighted saurkraut without a special crock.  The ‘leave it alone’ technique reminds me a little of making slow rise bread, where the slow rise does the job that a time-consuming knead would normally do.  Salt is sprinkled on the cabbage and left for at least fifteen minutes, or as long as two hours, and this draws the liquid out in the same way that pounding it with a mallet would normally do.

Really fresh cabbage is important for this – it will make the best tasting saurkraut, and will keep longer in the fridge.  I get really fresh local organic cabbage from a market and make this saurkraut on the same day, or the day after.

Quality salt is also essential.  I use Himalayan crystal salt, which has larger grains than some other salts.  If you’re using a more powdery salt then use less than I do.  The best salts for kraut making are raw ones like the Himalayan one I mentioned above, along with Celtic Sea salt, Fleur De Sel and Victorian lake salt.  Pure sea salt or pure rock salt will also do, but be sure to check the ingredients to make sure it doesn’t contain any “anti-caking agent” or any other additives.

Equipment needed:

•1 litre (1 quart) wide-mouthed glass or ceramic jar (this is just big enough to hold kraut made from a 1.2kg (2.6lb) cabbage)

•a glass, ceramic or plastic bowl with at least a 3 litre (3 quart) capacity

•1 or 2 wooden spoons, for placing the saurkraut in the jar and tamping it down

•A bowl or plate, for placing under the jar as it ferments


•1.2kg (2.6lb) cabbage (this will just fit in a 1 litre (1 quart) jar, if in doubt, get a smaller cabbage or a bigger jar)

•salt – I use 2 teaspoons per 300g (10 oz) of cabbage before slicing, plus an extra teaspoon sprinked on top.


Remove the damaged outer leaves from the cabbage and weigh it.  Note down the weight as this will determine how much salt to add.

Cut the cabbage into four wedges.  Remove the core from each wedge as shown:

cabbage chopped into wedges, before coring

cabbage wedge with the tough core cut out

Thinly slice the wedges one at a time, add the first one to the bowl and sprinkle with salt (2 teaspoons per 300g (10 oz)), tossing around with a spoon or two to evenly distribute the salt.  Repeat for the other three wedges, then sprinkle with an extra teaspoon of extra salt, for good luck.

Cover with a plate or some other non-metallic cover and leave to sit for at least fifteen minutes, or up to two hours.

Preferably using two wooden spoons, pick up some of the salted cabbage and press it into the jar.  Keep adding more and tamping it down with each addition, to get the juice to come out and remove oxygen.  Add more and more – the jar will fit a lot of cabbage in it when it’s pressed down, and finally if there is any cabbage juice in the bowl, pour this over the top.  There should be a decent layer of brine on the top now, if there isn’t, try tamping it down more, or mix some salt into some water (maybe 2 teaspoons for half a cup) and pour this over the top so that the cabbage is covered.

Put the lid on the jar, place it in a bowl or plate and leave it in a cool dark place (but not too cold) to ferment.  After the third day, open and close the lid of the jar every day to let the gas escape.  I like how it tastes after four days of fermentation, when the saltiness has mellowed and there is a slight sweet lacto-fermented taste to it, but it is not too pungent.  The saltiness mellows more after it’s in the fridge.  Many kraut-makers prefer a longer fermentation time (usually around 10 days) but I find with vegan food 4 days of fermenting is fine.  When it’s as fermented as you’d like it, move it to the fridge and it will keep well in there for quite a while.

After making one batch of this you might begin to understand why other recipes make such big quantities – it is really tasty, and healthy.  Lacto fermented foods such as saurkraut are incredibly healthy and good for digestion.  I like to serve saurkraut with shallow fried patties like the mushroom rissoles from Triumph of the Lentil, and a new chickpea patty recipe I’m working on (in the photo below with some red cabbage saurkraut, sweet potato oven chips, salad and homemade vegan mayonnaise).  I imagine it would also be awesome with some seitan bratwurst like these ones, maybe served up with some kartoffelpuffer (my recipe is in Triumph of the Lentil).

I am always keen to hear new suggestions on recipes to enjoy saurkraut with, if you have a favourite soy-free vegan dish to serve it with please leave a comment so I can try it!

Oat and Cinnamon Biscuits

I recently became aware that in the ebook edition of Triumph of the Lentil, the ingredients list for the oat and cinnamon biscuit recipe was missing. I’ve since fixed that up (and have double-checked all the other recipes), but thought I should also share it on here.

Some of my American readers might be a bit confused about what an Aussie ‘biscuit’ is. Many people here in Australia are even starting to call them ‘cookies’ from the influence of American media, but I will continue to call them by their English and Australian name – biscuits!

This is a healthy and delicious biscuit. Flaxseed meal (or chia seeds) and boiling water work really well in this, in place of the chickpea flour and water.  Use 1 heaped tablespoon of flaxseed meal or chia seeds with 1/4 cup of boiling water and leave to sit for a couple of minutes, to replace the chickpea flour and water.

Kitchen time 10 minutes. Baking time 8-12 minutes
Soy-free, low fat, under 45 minutes
Makes 15


3/4 cup rolled oats
3/4 cup flour (barley, wholemeal spelt or wholewheat pastry)
1/4 cup chickpea flour (besan)
1/3 cup raw sugar or rapadura
a pinch of salt
3/4 teaspoon cinnamon
1/2 teaspoon bicarb soda
1/3 cup sultanas (raisins) or vegan chocolate chips, optional
1/4 cup grated apple (1 very small one) or apple sauce (or use extra oil instead if you don’t have either of these)
1/4 cup water
2 tablespoons oil (melted coconut, olive or sunflower)
1 teaspoon vanilla extract
1 teaspoon barley malt syrup (optional)


Preheat the oven to 160-200c (320-390f).

In a mixing bowl, combine the dry ingredients. Add the wet ingredients and stir until evenly mixed. Place heaped teaspoons of the mixture on a greased or lined baking tray, flatten with a wet fork, and bake for 8-12 minutes, until the bottoms are brown.

Raw Vegan Caramel Sundae

This recipe is based around the magic trick of putting frozen bananas in the blender to make soft-serve ice cream. Recently I’ve discovered some raw dark agave nectar that tastes like caramel, along with hulled hemp seeds and found combining these with the ice cream makes a delicious caramel sundae. If you don’t have hemp seeds, any other crushed-up nut would be fine to replace it with. The caramel sauce recipe in this post would be a good replacement for the agave.

To freeze bananas, peel them and place them in the freezer in a container or bag.  If you’re in a hurry you can slice them up really small, but I usually just break them in half and leave them in there for at least a few hours.  Once they’re frozen they’ll last in there for months, so if you find some cheap bananas this is a quick way to store them for use later in this ice cream, as well as for smoothies and cakes.

Makes 1 big serve, or 2 small
Gluten-free, soy-free, raw


2 bananas, frozen
1/3 cup vegan milk (use a raw nut milk if you want it to be 100% raw)
2-3 teaspoons dark raw agave or date caramel sauce, for drizzling
hulled hemp seeds, or crushed-up nuts, for sprinkling

In a blender place the bananas and vegan milk.  Leave to sit for a minute (not very long though) and then blend until it resembles soft-serve ice cream.  You may need to stir it a couple of times during the blending to help it blend evenly.

Place on your serving dish, drizzle with dark raw agave and sprinkle with hulled hemp seeds.  Eat right away.

Chickpea and Gherkin Smørrebrød

I said I would post another recipe for using homemade vegan mayonnaise soon and here it is.  After formatting the Triumph of the Lentil Kindle edition, cooking celebration meals, and editing my wilderness photos for sale as calendars, cards and prints, I now have a moment to post about smørrebrød.

Smørrebrød is a Danish open-faced sandwich, and is perfect for using slices of hearty wholegrain breads that aren’t so great for using in a two-slice sandwich.  In Denmark it’s traditionally made from a dark rye sourdough, but I use my 100% wholemeal wheat bread with great results.  Traditionally butter is spread on the bread (that’s what ‘smørre’ means), but I’ve used homemade vegan mayonnaise on mine.

There are heaps of different traditional toppings which are definitely not vegan, and although I never ate the ‘real’ thing in Denmark, I think these ones I’ve made topped with salad greens, chickpea salad and pickled gherkin slices resemble them.

Kitchen time 5-10 minutes.  Serves 2.
Soy-free, onion- and garlic-free, nightshade-free, no speciality ingredients

4-6 slices fresh wholemeal bread (preferably rye, or my wholemeal wheat bread recipe)
homemade vegan mayonnaise
salad greens
1 1/2 cups cooked chickpeas (1 400g (14oz) tin, rinsed and drained) (use 2 1/4 cups if you’re extra hungry)
pickled gherkin slices

Spread some vegan mayonnaise on the bread.  Mix the salad greens with some more vegan mayo and place this on top of the bread.  Using a fork, mash the chickpeas with plenty of vegan mayonnaise and cover the salad greens with this.  Top with gherkin slices and serve right away.

Seitan Roulade with Parsley Root Stuffing

We haven’t had many celebration-worthy meals of late, instead falling back on many of our comforting favourites from Triumph of the Lentil (especially the lentil lasagne, penne pasta bake and seitan ‘steak’ with onion and pepper gravy) while I focus my kitchen creativity on baking for my next book.  With the release of the Kindle edition of Triumph of the Lentil and it quickly reaching #1 bestseller status in Germany for English language Natural Foods cookbooks, a need for a tasty celebration meal arose.

The Kindle edition is available from,, and

Parsley root is a strange looking and delicious vegetable.  I grow my own but if you’re lucky you might find some of these at a farmer’s market or CSA from late summer to early spring, depending on your climate.  Growing it is pretty much the same as parsnip, but the seeds sprout a little easier, it’s also sometimes sold as “Hamburg parsley”.

With this recipe it’s possible to have an impressive meal to serve to guests in under an hour.  It can also be made ahead and stored in the fridge until baking, perfect when you’re having friends over and want to spend time with them rather than rushing around cooking stuff.

This stuffing is really unique and tasty.  It’s grain-free, so people on gluten-free or grain-free diets could use this instead as stuffing for a nut roast or lentil loaf.

Kitchen time 15-20 minutes.  Makes 4 serves. (if you’re cooking for less people, the other rolled and tied-up roulades can be kept unbaked in the fridge for up to 5 days and baked when needed).  Best served with roasted veggies, miso gravy (recipe below) and a green salad.

Soy-free, Onion- and garlic-free, nightshade-free (depending on your worcestershire sauce ingredients)

New improved baked seitan mixture (makes 4 serves)

Dry ingredients:

1 1/4 cups gluten (vital wheat gluten)

1/3 cup chickpea flour (besan)

2 tablespoons nutritional yeast (savoury yeast flakes)

1 teaspoon salt (omit if using tamari)

Wet ingredients:

2 tablespoons vegan worcestershire sauce, soy-free tamari or coconut aminos

2 tablespoons oil (olive, sesame or sunflower)

1 cup water


Combine the dry ingredients in a mixing bowl.  Add the wet ingredients stirring, and then kneading to combine.  Leave to rest for at least 5 minutes.

Parsley Root (or celery root, or parsnip) Stuffing


2 cups finely diced parsley root, celery root or parsnip

1/2 cup hazelnut meal or almond meal

2 tablespoons dijon mustard (or 2 teaspoons yellow mustard powder plus 2 tablespoons water)

2 tablespoons fresh thyme, or 2 teaspoons dried

optional 4 tablespoons finely chopped fresh parsley

optional pinch of salt and 1 teaspoon apple cider vinegar (add if using mustard powder instead of mustard.)

Preheat the oven to 160-200c (320-390f).

Prepare the seitan mixture from the directions above and set aside to rest for at least 5 minutes.  Prepare your side dish and stuffing ingredients while it rests and the oven heats up.

Grease a baking sheet and stretch the seitan out into as large a rectangle as you can without it breaking (if you want to make two or four roulades instead of one, divide the mixture into pieces and then stretch it and bake).  Place on the sheet and continue to press it out until it gets bigger, without it breaking.  It should be less than 1cm (1/2″ thick).

Brush the top with oil and bake for 7 minutes.

Bring a tiny bit of water to the boil in a small pot, then add the parsley root and boil for 5 minutes.  Drain.

In a mixing bowl, mix the parsley root, hazelnut meal, mustard, thyme and parsley together.

Place the least browned side of the seitan down on a plate and place the parsley root mixture in the middle third of the rectangle.  Roll the shorter end towards the other shorter end, overlapping it a little bit.  Tie it up with cotton string and stuff any of the fallen-out stuffing back in it.  Leave it seam-side down until you’re ready to cook it.

When your roasted veggies have 20 minutes to go, place the seitan on the same tray as them, or a separate greased tray, and brush liberally with oil.  Bake for 20 minutes.

Miso Gravy

This gravy really compliments the crispy seitan, which is a little dry on its own, and is delicious with roasted potatoes.

Serves 4.  Kitchen time 5 minutes.

Soy-free option, gluten-free option, low fat option, nightshade-free

1 medium onion

4 tablespoons flour (whole barley, spelt, wheat or gluten-free)

2 cups water

3 tablespoons miso*

3/4 teaspoon dried thyme (or 2 teaspoons fresh)

1/4 teaspoon dried sage (or 3/4 teaspoon fresh)

1/4 teaspoon dried rosemary (or 3/4 teaspoon fresh)

cracked pepper, to taste

1/2 teaspoon balsamic vinegar

Place the onion in a frying pan with a little olive oil, stirring to coat.  Put on a medium-high heat and continue to stir until the onions are tender and fragrant and starting to brown.  Stir through the flour, then stir through the water, a little at a time so that no lumps form.  Add the miso, herbs, pepper and vinegar and bring to the boil.  Reduce heat and simmer for at least 5 minutes.

*For details on soy-free and gluten-free miso, see this post.

Chickpea and Potato Salad (and homemade cashew mayonnaise)

With the approach of summer here in Tasmania it’s nice to have some filling meals that can be made ahead of time and served for a quick lunch, or as part of a picnic or BBQ.  This salad can be served straight away at room temperature, or kept in the fridge for a few days.  It has more protein than a typical potato salad, thanks to the addition of chickpeas, so it only needs a green salad to complete the meal, but in these photos I’ve served it as a side dish to the lentil and sunflower pie from Vive Le Vegan.

Gluten-free option, soy-free option, under 45 minutes

Kitchen time 5-10 minutes.  Cooking time 20 minutes.  Makes 4 side dish serves.


700g (1.5lbs) potatoes (9 small-medium ones)

a handful of chopped fresh chives

half a handful of chopped fresh parsley

optional 1 tablespoon mellow light miso*

10 tablespoons (2/3 cup) vegan mayonnaise (I used homemade cashew mayonnaise, recipe below)

1 1/2 cups cooked chickpeas (1 400g (14oz) can, rinsed and drained)


Bring a pot of water to the boil.  Scrub any dirt off the potatoes and chop them into bite-sized pieces.  When the water is boiling, add the potatoes.  Cook with the lid on for 20 minutes, reducing the heat to medium-low if it’s boiling over.  Drain and rinse with cold water until they cool down.

In large mixing bowl combine the chives, parsley, miso and mayonnaise, stirring until the miso is thoroughly mixed in.  Stir through the chickpeas, to coat in the dressing, then stir in the potato.

Cashew mayonnaise

1 cup raw cashews

1 cup water

1 tablespoon apple cider vinegar

1/4 cup vegan milk

1/4 – 1/2 cup olive oil

salt and pepper to taste (I use around half a teaspoon of each)

In a blender, soak the cashews in the water and vinegar for at least a couple of minutes, or up to 24 hours.  Blend until smooth, then blend in the vegan milk.  Slowly drizzle in the olive oil while blending.  Add salt and pepper to taste.  This will keep in the fridge for up to a week (I’ll post another recipe to use this in soon).

*Not all misos are gluten-free and soy-free.  See this post for more information.