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Vegan sausage rolls!

I’ve been wanting to create a great sausage roll recipe and after a few attempts, here it is. I can’t take full credit though as I did get inspiration from a lovely lady on a vegan Facebook group I’m in called ‘what kiwi vegans eat’.

We love sausage rolls, who doesn’t? The crispy, crumbly pastry and delicious filling dipped into a yummy sauce is divine.

These are super easy to whip up and are perfect for lunchboxes, morning tea, lunch with a side salad, or even dinner with a larger serving of veggies.

I tried filo pastry and it didn’t really work for me. This time I’ve used a store bought pastry; while not whole foods because it has oil in it, it is vegan. It’s called New Way puff pastry and I got it at Countdown. You could make your own, but I don’t have the time or patience for that!

So all you need is a food processor and a lined baking tray.

This recipe uses 3 sheets of pastry and you can cut them to whatever size you need.


1.5 cups cooked cannellini beans (I use dried but you can use tinned)

1/2 brown onion, chopped

2 cloves garlic

2 tbsp nutritional yeast

1 tsp cumin

1.5 tbsp chopped fresh herbs (I used corriander)

1/2 cup baby spinach

1 tsp sesame seeds

2 tbsp plant milk




1. Preheat the oven to 180°

2. Take out your pastry sheets to thaw

3. Chop onion and garlic

4. Add all ingredients except spinach, milk and sesame seeds to a food processor.

5. Blend until combined, but you dont want the beans totally mushed up. A bit of texture is good.

6. Line one edge of pastry with spinach. Top with 1/3 of the filling.

7. Roll up the pastry, leaving a 2 cm at the end. Brush with plant milk to help it stick.

8. Repeat with the other 2 sheets.

9. Place on a lined baking tray, brush the rolls with plant milk and sprinkle with sesame seeds.

10. Bake for 15 mins or until the pastry is golden brown and puffed up.

Enjoy hot or cold.

If you make this receipe let me know what you think. x

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Rice flour pea & sweetcorn pikelets

We all loved the sweet version of these pikelets that I made last week, I thought I’d try a savoury one.

Peas and sweetcorn are a great match because they cook really quickly from frozen and my kids love them.

I froze a batch of these for the lunchboxes and they defrosted really well.

I used a Moroccan garlic seasoning just to give them a real flavor kick. I buy this from a supplier at the seaside market here in New Plymouth.

This recipe made 24 small pikelets.


1 cup rice flour

1 1/4 cup unsweetened almond or other plant milk

1 tsp baking powder

1 flax egg

1 tbsp nutritional yeast

1 tsp Moroccan garlic seasoning

1 cup of peas and sweetcorn (I used frozen)


1. Prepare your flax egg and set in the fridge for 10 minutes.

2. In a medium bowl mix the rice flour, baking powder and seasoning with a whisk.

3. Add the flax egg and milk, mix well.

4. Add the peas and sweetcorn.

5. Heat a non stick frying pan to medium without oil. Spoon small amounts of the mixture into the pan. Don’t overcrowd the pan.

6. Cook for around 2 minutes or until brown and flip for another minute.

7. Serve immediately with hummus, any sauce you’d like or a salad. Alternatively, cool and freeze.


If you make this recipe don’t forget to share a photo and tag me on Instagram 😉

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The best chickpea & mushroom burger ever!!

When we went plantbased, one of the things we knew we’d miss was a burger. We had burger night once a week; it was a tradition!

This recipe was inspired by High carb Hannah. We tried her recipe and enjoyed it but there just wasn’t enough flavour for us. We’ve tried beetroot burgers which are pretty good and black bean burgers, which we’re not too keen on. These are definitely the best. The mushrooms give them a meaty texture and they have the colour of cooked meat, which pleased my husband.

You’ll see that I use marmite (the British one!) and if you’re not a lover of it you can use vegemite or just leave it out. It will change the taste though, as marmite gives these burgers a real depth of flavour. You can’t taste the marmite; my eldest son hates it but he hasn’t complained.

The only equipment you need is a food processor and a lined, floured baking tray.

I’ve made my own burger buns as for us, there are too many nasties in store bought ones.

This recipe makes 6 decent sized burgers. I serve this with roast potatoes and our favourite toppings.


1 1/2 cups of cooked chickpeas or 1 tin drained

1 1/2 cups mushrooms, chopped small

1 tsp garlic powder

1 tsp onion powder

1 tsp cumin

1 tsp smoked paprika or 2 drops of liquid smoke

2 cloves garlic, chopped or minced

Pinch salt


1 tbsp Worcester sauce (In NZ, F.Whitlock & Sons is vegan)

1 tsp marmite

1/4 cup oat flour or wholegrain breadcrumbs

1/4 cup water


1. Chop the mushrooms quite small. This makes it easier to blend in the food processor.

2. Add all the ingredients except the mushrooms and oat flour to the food processor. Blend until the chickpeas are broken down, but not mushy.

3. Add the mushrooms and blend until they’re combined with the chickpeas. You might need to scrape the sides down a few times.

4. Add the oat flour and blend until combined. Taste and add any more seasonings.

5. The mixture will look a bit mushy but it should hold together when pressed.

6. Wet your hands, spoon the mixture into one hand and mould into a pattie shape using only one hand and the spoon. Turn them out onto the lined, floured baking tray and flatten a little with your fingers.

7. Put the tray into the fridge for at least 30 minutes to allow the patties to set. I find an hour works best.

8. Once set, fry the patties in a non stick pan on a medium heat until brown. This takes me around 4 minutes each side. They won’t be as solid as meat so be gentle!

9. Serve on a bun with your favorite sauces, toppings and sides.

Enjoy. If you make the recipe don’t forget to share a photo with me and tag me @simone’splantbasedkitchen on Instagram 😁

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Chickpea, kumera and mushroom curry

This creamy oil free curry has gone down really well. Its spicy, salty, creamy and sweet with some big punchy flavours. It’s very filling and for the meat eaters out there, the mushrooms give it that meaty kind of texture.

The first time I made it, I intended on serving it with brown rice but the rice didn’t cook properly so I had to think on my feet and soaked some vermicelli rice noodles. Both my husband and son asked for it with noodles from then on.

That first time I made it, I added the soaked noodles into the curry just before adding the spinach. The noodles soaked up most of the sauce and although it tasted really good, it was a bit gluggy. Since then, I serve the curry on top of the noodles and it’s much better.

You could use the flat rice noodles or any other noodles you’d like, but the vermicelli have a nice bite to them which adds an extra texture to the dish.

I definitely recommend doubling or even tripling the paste recipe and keeping it in the fridge for next time. Its also easier for your blender if you have a bigger bulk of ingredients. If you really can’t be bothered, just buy a red curry paste without the shrimp paste and it’ll work just as well.

This recipe serves 2 adults, 1 tween who eats like an adult and 1 toddler.


For the paste

3 cloves garlic

1 red chilli, with the seeds

1 tsp galangal, grated

1 stick of lemon grass, just the white part (I buy it frozen)

1 shallot or small onion, chopped

1 tsp cumin

1 tsp fresh grated ginger

1/2 tsp pink Himalayan salt

Pinch of fresh ground black pepper

For the curry

1 can coconut milk

1 1/2 cup cooked chickpeas or 1 tin drained

1 medium orange kumera, peeled and chopped into bite sized pieces

9 medium mushrooms, chopped into quarters (use whatever variety you have)

2 cups baby spinach

3 squares of vermicelli rice noodles, soaked and drained


1. Blend the paste ingredients until smooth. I use a nutri bullet, but you could use a pestal and mortar or a hand blender.

2. In a large pot, cook the paste in a few tablespoons of water for around 12 minutes. Keep the heat to medium and stir every now and then. You might have to add a little more water to stop it from sticking.

3. Boil the kettle and put your noodles into a large bowl.

4. While the paste is cooking, peel and chop the kumera, mushrooms and wash the spinach.

5. Cover the noodles with boiling water.

6. Add the kumera to the paste, mix and add the coconut milk. Cook for around 5 minutes Add the chickpeas and cook until the kumera is cooked through (smaller pieces cook faster).

7. Add the spinach to the curry, mix and cook until its wilted.

8. Drain the noodles.

9. Serve the curry over the noodles and enjoy!

Let me know if you make this recipe and how you found it. I’d love to see a photo too.

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Rice flour apple and banana pikelets

I’ve been experimenting with different flours the last few weeks and I love rice flour. The best thing I’ve made is these pikelets. They’re surprisingly light and don’t taste of rice!

Rice flour is just dry ground rice. It can be used to thicken soups and stews, as well as making crackers and pikelets. It’s really cheap, healthy and gluten free.

These pikelets can be made with savoury ingredients too. I’m going try grated carrot & peas with nutritional yeast at the weekend.

When I made these yesterday my plan was to freeze some for the lunchboxes next week. The kids had different ideas and polished most of them off for afternoon tea. I ended up making a batch for breakfast this morning too. I used frozen blueberries but they didn’t rise as well. The kids still ate them; they don’t care what they look like!

They cook much quicker than when using wholemeal or oat flour, so you can have a batch on the table in 15 minutes from start to finish.

This recipe made 11 medium pikelets. I served them with peanut butter spread on top, but you can use maple syrup, fruit or whatever you’d like. Chia jam would be yummy.


1 cup rice flour

1.5 cups plant milk

1 tsp baking powder

1 flax egg (1 tbsp of ground flaxseed mixed with 3 tbsp of water and set in the fridge for 10 minutes)

1 tsp vanilla essence

1 tsp pure maple syrup (optional)

1 small banana, mashed

1 small apple, grated


1. Prepare your flax egg

2. Mash the banana and grate the apple (I peel my apple as my youngest children don’t eat the skin)

3. Mix the rice flour and baking powder with a whisk

4. Add the vanilla, flax egg, pure maple syrup if using and the milk to the flour. Mix well.

5. Add the banana and apple and mix well. The mixture shouldn’t be too runny or it’ll be hard to get nice round shapes in the pan.

6. Heat a non stick pan and when hot, add spoonfuls of the mixture. Don’t add too many or it’ll be difficult to turn them over.

7. Cook for around 2 minutes on the first side then 1 minute on the other side to get a nice golden colour.

Serve warm with pure maple syrup, fruit or nice cream ot freeze for later.

Enjoy. If you make them, let me know what you think x