My Favourite Recipes 2

Tofu Scramble

This recipe has taken me a long time to put up, because it seems like everyone has a pretty similar recipe… but people have been asking, so here we are!

I prefer my tofu scramble more firm and kind of crumbly, but if you prefer yours more “wet”, add a splash of almond/soy milk at the end (make sure it’s unsweetened and not flavoured), and then wait until it’s all absorbed in the tofu.

The key to a tofu scramble is really just tofu, nutritional yeast, and turmeric. The rest is really optional, but I’ll tell you how I make it and you can alter it as you want!

The great thing about tofu scramble is that the tofu is already ok to eat straight from the package, you’re really just heating it up. It’s pretty impossible to mess up.

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- 1 block of firm tofu (you can use medium firm if you want it less crumbly, and more “egg like”. I love the Soyganic kind (available at almost every grocery store)

- 1/2 yellow onion, diced (optional)

- 3 tbsp nutritional yeast

- .5 tsp turmeric

- 1 tsp garlic powder

- salt and peper to taste

- green onion to garnish, chopped up (optional)

  1. Drain your tofu, and wrap in a paper towel to get off the excess water.

  2. Heat a pan to medium heat with a little olive oil, and add your onion. Sautee until translucent (around 3 minutes).

  3. Hold your block of tofu over the pan, and crumble it up with your hands. Mix it in with the onions, and heat it up for about 5 minutes.

  4. Next add the nutritional yeast, turmeric, garlic powder, salt and pepper, and mix to coat all of the tofu.

  5. Serve the scramble alone, or on top of toast and garnish with fresh green onion!

Melty Grilled Cheese - every time

Alright, grilled cheese may seem like a no brainer… butter the bread, add the cheese, and grill it on a hot pan.

…But when you throw vegan cheese into the mix, things aren’t quite as easy. Don’t get me wrong, vegan cheese is pretty amazing (provided you get the right kind)... but it isn’t always the easiest to melt. Vegan cheese CAN melt, but the problem is that it takes a little longer to melt than dairy cheese, so by the time it’s nice and melty… your bread is burnt.

The ONLY two kinds of vegan cheese slices that I recommend are Chao cheese (both flavours), and the “provolone” from Earth Island (called Follow Your Heart in the states).

I’ve shared this little trick a few times on Instagram, and it always gets a ton of comments so I thought I’d share it here too.

Before you come at me and say that I could just put a dome on the pan… I like my way better. But do what you want.

  1. Butter the outside of your bread, add two slices of cheese to the middle and heat it over medium heat, as usual. (I use Earth Balance butter)

  2. When you think your bread is toated perfectly (but unfortunately your cheese isn’t melted), put it on a plate and microwave it for 30 seconds. This will melt your cheese perfectly… BUT you’ll find that your bread is soggy.

  3. That’s when you put the grilled cheese back on the hot pan (I know, I’m a genius). All it takes is 10 seconds on each side, and it crisps it right back up again.

  4. Optional: Open up your gooey grilled cheese and add a slice of cold tomato. Heaven.


Simple Cashew Rosé Sauce (GF)

This recipe takes my traditional cashew alfredo sauce, and adds a few ingredients to make it even more delicious (well, maybe just a different kind of delicious). It’s insanely easy and is a great way to use up leftover tomato sauce.

The first time I made this, I did it with leftover alfredo sauce and just threw in extra ingredients so I didn’t have any measurements… so I had to make it again! I know this is my own recipe, but I give it a 10/10 haha.

Here’s what you’ll need:

Drain your pasta and then put it back in the pot, and back on the element over low heat. Pour on more alfredo sauce than you think you need, as it really thickens up over the heat. Add all the extra ingredients, mix together, and enjoy!!


The Most Delicious Shepherd's Pie (GF)

Ok, here’s the deal. My dad gave me this recipe, and it’s insanely delicious. He found it a few years ago, and can’t remember from where… and he’s changed it a lot over time. The steps are not as specific as I would like (e.g. “sauté the onions until transculent”… I need real times, dad!!!), butttt it will work out in the end and it’s a nice easy, go-with-the-flow kind of meal.

The flavours are INCREDIBLE, and I promise you that it’s the best Shepher’s Pie that I’ve ever had.

I made a double batch of this, and it worked perfectly to put all the ingredients in one large soup pot! (the ingredients below are for a single batch).

The recipe freezes AMAZINGLY, and heats up so nicely in the microwave.

Anyway - see below for my dad’s recipe!


Vegan Shepherd’s Pie

1 cup red lentils (*Soaked for about 2-3 hours before you’re ready to cook. This will help speed up the cooking time. Just cover with water and leave on your counter. Make sure that you have enough water as the lentils will soak most of it up!)

3 russet potatoes, peeled

1 large onion, diced

2 large carrots (shredded in the food processor, this makes it cook a LOT faster, and also spreads it evenly in the filling. You can totally dice them if you don’t have a food processor)

10 cremini mushrooms, diced

4 stalks of celery, diced

2 garlic cloves, minced

1 tsp of dried rosemary

1 tsp of dried basil

1 tsp dried oregano

1 tbsp flour (I used Bob’s Red Mill Gluten Free Flour)

1 tbsp vegan butter (I used Earth Balance)

1 tbsp tomato puree

1 vegetable stock cube

Salt and pepper to taste

1 tablespoon of HP sauce (We actually forgot to add this… it still tasted great! So add it if you have this already… but don’t buy it specifically for this recipe)


Bring a large pot of water to a boil, and add your peeled potatoes. They’re done when you can easily stick a fork through them - about 15-20 minutes (you can chop your veggies during this time). When they’re done add a splash of plant milk (make sure it’s unsweetened, and unflavoured), and a tablespoon or two of vegan butter.

Finely dice your onions, celery and mushrooms and crush your garlic. Put your carrots in the food processor, or finely dice them as well, if you prefer.

Put a large pot on medium heat, and add a tbsp of oil. Add the onions until they start to go translucent (about 5 minutes). Add the minced garlic and sauté for another three minutes. Add the rest of the veggies and cook for another 10 minutes - stirring constantly.

When the vegetables have softened and started to brown, add in your flour and stir through so it coats everything.

Then add the salt, pepper, mixed herbs. Stir these through.

Add your vegetable stock cube to 2 cups of warm water. Add the tomato paste to the water as well.

Then start adding your stock/tomato paste to the pot very slowly. Every time your pour some stock into the vegetables stir it through until it has absorbed and slightly thickened.

Then drain your lentils and add them to the pot and stir through.

Leave the mixture to simmer for around 30 minutes but check it and stir it constantly to make sure it doesn’t burn. It’s done when your lentils are tender, and the water is mostly absorbed.

Add in a about a tablespoon of HP Sauce at the end of the cooking process and stir it though.

When the lentil mix is cooked through, pour it all into the bottom of a glass baking dish.

Spread the mashed potatoes over the top of the lentil mix, smoothing it out with a fork.

Then bake the Shepherd’s Pie at 350 degrees for 30 minutes, and then another 5 minutes under the broiler so the potatoes go nice and golden brown.


Basic Pantry Dal (GF)

You know those nights where you feel like you desperately need to go grocery shopping, but it’s so dark and cold out and you just don’t wanna?!
THIS IS THE MEAL FOR YOU! It’s also insanely delicious, so it’s a win-win!

This is just a simple red lentil dal with ingredients that we always have in our kitchen. We have a big jar of red lentils that we keep in our cupboard (as well as a container of dehydrated onions), and we just always pick up extra cans of coconut milk and diced tomatoes when they’re on sale.
All you do is dump all the ingredients into a pot, bring it to a boil, and let it simmer for 30 minutes. THAT’S IT! The perfect meal on a cold night after work, when you have no idea what to cook.
This recipe freezes amazingly, so you can portion it out and then microwave it for lunches. You can also freeze individual portions of brown rice, so you’ll be all set for lunches.

This recipe is adapted from one by Oh She Glows.


  • 1 cup uncooked red lentils

  • 2 and 3/4 cups of water

  • 1 (798 ml) can diced tomatoes

  • 1 (400 ml) can light coconut milk (I love this kind. Cheap, organic, and tasty!)

  • 3 teaspoons garlic powder

  • 3 teaspoons dehydrated onion (this kind will last you FOREVER)

  • 2 tablespoon curry powder

  • salt and pepper to taste


  1. Add in all of the ingredients (lentils, water, diced tomatoes [with juices], coconut milk, all the spices, salt, and pepper). Stir until combined.

  2. Increase heat to high and bring to a low boil. Reduce heat to medium and cook, uncovered, for about 30 minutes (I find when it starts to splatter, it’s done haha). Stir the dal frequently while cooking, and reduce the heat if necessary to prevent it from sticking to the pot.

  3. Serve over brown rice, and add in a squeeze of lime if you have it! I also like topping mine with chilli flakes.


Oil Free Granola (Two Ways) GF

Before I found this recipe I was on a serious hunt for one that was healthy. I would read the packaging of store bought ones, and be disappointed by all the added corn syrup/vegetable oils.
This granola is easy, crunchy, healthy, and tasty - what more could you want!!
Lately I’ve been adding in two cups of puffed brown rice (I get the Nature’s Path Organic brand one from Whole Foods), and it’s soooo good. It also bulks it out a bit since nuts can be expensive.

Make sure that your tahini is from the ethnic food section, and not from the health food section. You need it to be smooth and runny, and not thick and raw.

I make a batch every Sunday and eat it throughout the week for breakfast.
My favourite way to eat it is with almond milk, and then topped with dried cranberries and either a banana or half an apple.

The recipe is adapted from one by Anna Pippus.


  • 2 cups rolled oats (I use Bob’s Red Mill Gluten Free Rolled Oats)

  • 1/2 cup shredded coconut (This kind is great)

  • 1/2 cup chopped walnuts 

  • 1/4 cup pumpkin seeds

  • 1 tsp cinnamon

  • 1/4 tsp salt

  • 1/4 cup maple syrup

  • 1/4 cup tahini ***

  • 1 tsp vanilla ***

  • 2 cups of Nature’s Path puffed brown rice crisps (optional)

    • *** NOTE - if you’re adding in the rice puffs, you’re going to need in a bit more liquid as well. I fill up my 1/4 cup measuring cup halfway up with maple syrup, and then the remainder of the way with tahini (so an extra 1/8’s of a cup of each).


  1. Mix dry ingredients. Mix wet ingredients. Combine! Spread onto baking sheet.

Bake at 325 for 20 minutes, stirring after ten.

Once cooled, mix in brown rice puffs (if you want), and then store in a sealed container.


Quick Rice & Veggies with Homemade Sauce (GF)

If you’re looking for the easiest meal in the world (that’s also nourishing and tasty), I’ve got you covered.
This sauce makes even the most simple meal (like this one!), next level. I use it for sooo many things.
On those nights when I have no idea what to make for dinner, this is my favourite go to meal. Don’t laugh at how simple it is until you try it!! We always have all the ingredients in the house, and make this at least once a week.
I make brown rice in my instant pot, heat up two cups of the frozen green giant veggie mix on the stove, and make the sauce... it takes about ten minutes! Wahoo! I also like to sprinkle a ton of white sesame seeds on top. Way quicker than ordering food (and way healthier!). If I have some produce to use up, I’ll sauté that too and add it on top (but usually it’s just the green giant veggies - no shame!!).

Sauce (for two):

2 tbsp peanut butter (smooth, but crunchy also works)

3 tbsp tamari/soy sauce

1 tbsp water

The juice from one lemon (or lime works too)

4 tsp chili garlic sauce

3/4 tsp ground ginger

Buffalo Cauliflower Wing Pizza

Did anyone else try the Stranger Wings pizza by Virtuous Pie at VeganFestTO this summer?! I've been (un)patiently waiting for their Toronto location to open, but in the meantime I've made an insanely easy version of their pizza that's ALMOST as good. It's a pizza with a bianca sauce, buffalo chicken wings, crispy onions, green onions, and ranch sauce (I used creamy garlic sauce instead) - it's so delicious!!!!

Butternut Squash Mac and Cheese (GF)

Butternut Squash Mac and Cheese (GF)

Before I was vegan, mac and cheese was my favourite food and I HATED all of the vegan versions until I tried a butternut squash one (and I'm not even a huge squash lover, weird right?). I wanted to make a healthy version so I looked at a ton of versions online and then made my own. A lot of the recipes that I found called for lots butter, oil, or processed vegan cheese. While I'm sure that those taste delicious, I'm happy with this healthy version and I can eat as much of it as I want without feeling crappy!

Chickpea Tuna (GF)

This recipe has QUICKLY become a staple in my house (and for so many of my friends!).

It's gotten the seal of approval from everyone that I've made it for, and so many of my friends have made it themselves and fallen in love with it. It has the taste and texture of tuna (without the fishy taste - although you can add shredded nori if you like that), and it's so simple to make.

Easy Portobello Sandwiches (GF)

Once a week I go to my dads house for dinner and we watch murder-mystery tv shows together (any other Murdoch fans out there? No? Just me, and the over-60 population? WHATEVER). Usually we order in or he makes pasta, but last week I was talking up my sandwiches so he said he had to try it. As my dad can attest, these sandwiches are so filling and delicious that even a non-vegan can get behind them.