Vegan blueberry crumble muffins

This muffin batter consists of an easy one bowl recipe, and it’s impossible to mess it up. These muffins are airy, light and filled with delicious blueberries. They provide the perfect balance between being tart and sweet, while the crumble on top gives them a nice crispy crunch as well as adding a bit of extra sweetness to finish.

Now, here’s a little trick to help the blueberries stay evenly distributed throughout the muffin: You put them in a small bowl with some flour,  give it a few shakes to make sure they are all coated and then place them in a sieve to get rid of any excess flour. This helps the blueberries cling to the batter, and makes sure they don’t all go sinking down to the bottom of your muffins, your welcome 😉

Vegan Blueberry Muffins (makes 8)

Batter:

  • 1 ½ cups flour + extra 2 tbsp for dusting blueberries
  • ½ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup almond milk
  • ½ tsp vanilla essence
  • 1/4 cup melted coconut oil
  • 1 full mounting cup fresh blueberries

Crumble:

  • 2 tbsp rolled oats
  • 2 tbsp flour
  • 2 tbsp demerara /brown sugar
  • 2 tbsp coconut oil (in its solid state)

Batter:

  1. Preheat oven to 200C and line a muffin tin/ spray with cooking spray.
  2. Sift the flour, sugar, salt and baking powder together in a bowl.
  3. Add the almond milk, vanilla essence and oil, and whisk until just combined (don’t over work the batter)
  4. Toss the blueberries and extra flour together in a bowl until they are completely coated, pour into sieve to get rid of any extra flour.
  5. Gently Fold the blueberries into the batter with a spatula.
  6. Pour batter into lined/prepared muffin tin and start on the crumble.

Crumble:

  1. Combine all ingredients in a bowl, mix together using your finger tips until you have what resembles breadcrumbs.
  2. Sprinkle the crumble over the muffins and place into oven to bake for 30-35 mins, check with skewer for doneness.
  3. Remove from the oven and allow to cool to room temperature before removing from the tin.

*Notes: These muffins freeze well, so I often make a double batch and keep the extra one stored in the freezer in and airtight container.

Vegan mushroom burger

When Clemi and I were on honeymoon in Cambodia, we came upon a little restaurant serving mushroom sliders, and they were so heavenly! Since that day I have been trying to replicate the recipe, and I think this is as close as I will ever get!

Garnish and add any toppings you enjoy. I love adding a good tomato relish, fresh rocket, avo, vegan cheese, and vegan chipotle mayo.
Drool, am I right?

This is one of my favourite week night meals to make! You basically throw everything in a pan, then you get out your trusty food processor, form patties and refrigerate until you are ready to bake them in the oven, and it’s as easy as that!

This mushroom patty is seriously a juicy flavour bomb, the mushrooms have such a delicious earthy flavour, and they soak up all the tasty juices and spices while simmering away in the pan. It’s important to use brown mushrooms here, as the white mushrooms don’t have nearly as much flavour.  I love making a vegan chipotle mayo with my burgers, the recipe I’m sharing with you is tangy, ultra creamy, slightly sweet and a little bit spicy!

Form into 4 large, or 5 medium patties. If you find it too hard to shape them, add a few more tablespoons breadcrumbs.

I have made this burger a few times without the flaxseed mix, but I prefer the texture with it, it also holds together a lot better. I’ve stated it as optional, because it will still hold together and taste good if you don’t use it, but for best results, definitely include the flaxseed mix.

Vegan Mushroom Burger (makes 4-5)

Mushroom patty

  • 1 medium red onion
  • 2 cloves garlic
  • 500 g mushrooms (any brown mushrooms)
  • 2 tbsp soy sauce/tamari
  • 2 tbsp tomato sauce
  • 1 tbsp parsley
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • a few drops liquid smoke (optional)
  • ¼ cup fresh dill or basil
  • Salt and pepper to taste
  • 2 tbsp ground flax seed, and 5 tbsp water (optional)
  • ½ cup walnuts
  • 1/2 cup rolled oats
  • 2/3 cup breadcrumbs
  1. Preheat the oven to 200C
  2. Add flaxseed and water to a cup and stir, set aside (we will use this as a binder later)
  3. Finely dice the onion and garlic, add to a pan with a good glug of olive oil and fry on medium-low heat until onions are soft.
  4. Roughly chop mushrooms (we will blitz them in a food processor later)  and add them to the pan, stir 5 mins.
  5. Add the soy, tomato sauce, spices and a few drops liquid smoke (if using) Stir so everything is combined.
  6. Crank up the heat to medium-high, now we want the mushrooms to start releasing all their juices (it will look very watery)
  7.  Give it a stir every 5 mins or so until the mushrooms have soaked up almost all the juice and sauce (I have added a photo above so you have reference) This process will take about 25 mins, then set aside to cool down and taste for seasoning.
  8. Add walnuts, oats and breadcrumbs to a food processor and pulse, we still want it to maintain texture, then transfer to a large bowl.
  9. Add flax mix to the food processor with half the mushrooms, pulse until just combined (we don’t want it becoming a paste) and add to the bowl of dry ingredients. Repeat with remaining mushrooms.
  10. Finely chop Dill/Basil and add to the mixture. Mix everything together well, I like using my hands.
  11. Form balls with the mixture, then flatten and shape between your hands (If you’r finding it sticks to your hands too much, add 1 tbsp breadcrumbs until it’s easer to shape) Place on a baking tray brushed with olive oil/spray.
  12.  Cover the patties with foil and leave in fridge for at least 30 mins or leave for later.
  13. Remove the foil and transfer the baking tray to the oven, bake for 25 minutes, flip carefully halfway through.
  14. Remove from the oven and allow 5 minutes cooling time for the patties to firm up before any handling.
  15. And you are done!

Vegan chipotle mayo (makes enough for 5 burgers generously)

  • ½ cup avocado oil/ canola oil
  • 1 tbsp olive oil
  • ¼ cup soy milk
  • 1 tbsp maple syrup (honey if not vegan)
  • 3 tsp freshly squeezed lemon juice
  • 2 tsp chipotle seasoning
  • 2 tsp apple cider vinegar
  • Sea salt to taste
  1. Add all ingredients to a blender cup, place your immersion blender inside and give it a few pulses. Once the mixture has started emulsifying, move the blender up and down to incorporate any oil that is still at the top.
  2.  Garnish burger with mayo, or  keep stored in the fridge in an airtight container.

Vegan seedy peanut butter squares

These squares were inspired by one of my favourite snacks, loads of good old peanut butter on a piece of toasted seed loaf bread! I had so much fun creating these, and after a few failed attempts I finally nailed it. I hope you will enjoy them as much as I do, I’m sure once you’ve tried them, they will become one of your go to snacks too!

Crunchy seeds, creamy dreamy peanut butter AND silky chocolate, whats not to love?

I chose a mixture of seeds that I enjoy, however the recipe will work just as well with whatever you have in your pantry as a substitute.  These are pretty rich, so when you are making your slices, just bear that in mind, a little goes a long way here. Enjoy and let me know what you think!

Vegan Seedy Peanut Butter Squares

Seed layer:

  • ½ cup oats
  • ½ cup heaped pitted dates (if dried, soak for 15 mins in boiling water then drain)
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 1 tbs chia seeds
  • 2 tbsp sesame seeds
  • 1/8 cup peanut/almond butter
  • 1/8 cup maple (use honey if your not vegan)

Peanut butter layer:

  • 1 cup peanut butter
  • 6 tbsp maple syrup (honey)
  • ½ cup coconut flour

Chocolate layer:

  • 120 g chocolate ( I use Afrikoa 55%)
  • ½ cup coconut milk
  • 1 tbsp coconut oil

Seed layer:

  1. Preheat the oven to 180C. Toast the oats in the oven for about 15mins, keep an eye on it towards the end, it can burn easily! Set aside to cool.
  2. In a blender, process the dates until it’s all chopped up, transfer to a bowl with the cooled oats.
  3. Pour maple syrup and peanut butter into a heatproof mug, and microwave in 20 sec increments, stirring until smooth.
  4. Add the peanut butter mix to the oats and dates, and measure in the leftover ingredients. Mix until it’s all incorporated.
  5. Pour the mixture into a prepared baking tray ( with parchment paper going all the way up and over the sides, I used 22cmx22cm) and smooth with a wet spatula. Make sure to get it nice and tightly packed, you want the base to hold together well.
  6. Chill in freezer for at least 30 mins to harden while preparing next layer.

Peanut butter layer:

  1. Add the peanut butter, coconut flour and maple syrup to a bowl. Fold with spatula until you have a very thick mixture that clumps together (it should almost resemble a sturdy cookie dough)
  2. Once the mixture is combined, spread onto the seed layer with a spatula, and once again press down well.
  3. Place back in the freezer while you make your last layer. Almost there!

Chocolate layer:

  1. Chop up the chocolate and put in a heatproof bowl with the coconut milk and coconut oil. Microwave in 20 sec increments, stirring until combined (don’t microwave it for longer stretches, because the mixture could split)
  2. Pour onto the peanut butter layer and Leave in refrigerator to set for at least 4 hours.
  3. Lift out the parchment paper, and slice into squares or slices using a dry hot knife. Enjoy!

*Notes: Once set, you can keep these in the fridge, or store in an airtight container in a cool dry place.