Silly Philly’s Vegan Cheesesteak Wrap-a-roonie

Ingredients: Serves 2 500 grams mushrooms (I used oyster, shitake and portabello) olive oil 1/2 tsp garlic powder 2 small onions (I used 1 medium sized one) 1 green capsicum vegan butter cashew bechamel sauce 2 wraps of your choice Salt and pepper to taste Step 1 Thinly slice mushrooms, onions and capsicum (that’s pepperContinue reading “Silly Philly’s Vegan Cheesesteak Wrap-a-roonie”

Tempeh, Lentil and Kale Stew

This tastes better a day later, so I would recommend cooking it then leaving it overnight and having it the next day or food prepping for the week. Ingredients 200g Tempeh ½ cup yellow lentils 2 mushrooms (of your choice) 1 onion ½ aubergine (or 3 thai eggplants) 1 cup of chopped kale 1 mediumContinue reading “Tempeh, Lentil and Kale Stew”

Creamy Mushroom Spaghetti

I love creamy pasta, its my comfort food and this week I was lucky enough to have lots of mushrooms delivered in my vegetable box! Ingredients 5 Dried Shitake mushrooms 2 king oyster mushrooms 5/6 oyster mushrooms 1 onion 5 cloves of garlic 250ml coconut milk 250ml vegetable stock (I used a stock cube andContinue reading “Creamy Mushroom Spaghetti”