Get Amongst World Vegan Month With These Cult Comfort Classics 

November is World Vegan Month, and whether you’re a long-time plant-based eater or simply curious about reducing your consumption of animal products, this month is a prime opportunity to live life on the veg with these plant-based picks. 

Eggplant Parma

Try this mouthwatering Eggplant Parma using BioCheese for a satisfying, dairy-free take on a classic comfort food. 

Ingredients: 

• 1 large eggplant, sliced into approximately 1.3 cm rounds  

• BioCheese Pizza Flavour Shred (as needed for layering and topping) 

• 1 cup marinara sauce (store-bought or homemade)  

• Fresh oregano (to sprinkle) 

• Olive oil (for drizzling) 

• Salt and pepper to taste 

Method: 

1. Preheat your oven to 200°C  

2. Slice the eggplant into approximately 1.3 cm rounds. Sprinkle salt on both sides and let sit for 10 minutes. Pat dry with a paper towel.  

3. Place eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with dried oregano, salt, and pepper. 

4. Bake for 20-25 minutes until tender and slightly golden. 

5. Reduce oven temperature to 190°C.  

6. In a baking dish, layer marinara sauce, eggplant slices, and BioCheese Pizza Flavour Shred. 

7. Repeat layers and top with more BioCheese Mozzarella Flavour Shred and oregano. 

8. Bake for 20-25 minutes until cheese is melted and bubbly. 

9. Let it cool slightly before serving. 
   

Chicken Katsu (minus the chicken) 

Who knew chicken-free chicken katsu could taste so good! And with 62 per cent more protein than fresh lean skinless chicken breast, this chicken-free chicken is better for your health too. 

Serves 2 
Prep and cooking time 25 minutes 

Ingredients: 

• Your favourite cooking oil 

• 1 packet Sunfed® Chicken Free Chicken Wild Meaty Chunks 

• 2 cups cooked rice (basmati or jasmine is ideal) 

• Fresh lime wedges to garnish 

• 1 onion, diced 

• 2 garlic cloves, crushed 

• 1 tbs fresh ginger root, peeled and chopped 

• 300ml vegetable stock 

• 100ml coconut cream 

• 1 tsp maple syrup 

• 1 tbs tamari 

• 3 tsp curry powder 

• 1 tsp garam masala 

Method: 

1. Heat a generous amount of your favourite cooking oil in a pan and fry Sunfed® Chicken Free Chicken until deep golden brown. Season if desired. 

2. To make the katsu sauce, in a separate pan, cook off the onion in a little oil until translucent. Add the maple syrup to slightly caramelise. Add the garlic and ginger, along with the curry powder, and garam masala. Pour in the vegetable stock, tamari, and coconut cream. Bring to a simmer for 3 minutes. If you prefer a smooth sauce, transfer the mix to a blender or food processor and blend until smooth. 

3. Serve with the hot rice, and sauce poured over the fried Sunfed® Chicken Free Chicken.
   

Beetroot and Strawberry Vegan Ice Cream

Craving a healthful pick-me-up ice cream treat this summer? This is delicious and loaded with great vitamins – as well as a hidden vegetable. You’ll need a powerful blender so that it makes the ingredients blend to that ice cream-like consistency, but the result of this recipe is creamy, yummy, summery goodness.  

Serves 2 
Recipe by Rachel Grunwell 

Ingredients: 

• 1 cup cashew or almond milk 

• 380g frozen strawberries (these must be frozen to get the ice cream consistency perfect) 

• 2 teaspoons beetroot powder 

• 1 carrot, peeled and chopped 

• 1 generous tablespoon pure maple syrup 

• 1 tablespoon vegan collagen powder, optional 

Method: 

1. Place all the ingredients in a blender and blend. It won’t take long until it is smooth – usually about 30 seconds to 1 minute at the most. 

2. Make sure you blend it well so you don’t get bits of carrot, but be sure to not over-blend it otherwise you get a more liquid consistency that can’t be scooped up into a cone. 
   

Vegan Banoffee Slice 

Try this mouth-watering slice for when you’re craving something sweet! 

Ingredients: 

Base 

• 1 cup of rolled oats 

• 1 cup of desiccated coconut 

• ½ a cup of dried date (soaked in boiling water for 10 minutes and then drained) 

• 2 tbs of coconut oil 

• 2 tbs of nut butter (we used almond butter) 

• Pinch of sea salt 

Banoffee Cream 

• 1 cup of raw cashews (soaked in boiling water for 1 hour and then drained) 

• 1 cup of Banoffee Coconut Yoghurt or your yogurt of choice 

• 2 tbs of maple syrup 

• 2 tbs of coconut oil 

Vegan Caramel 

• 1 cup of coconut cream 

• ½ a cup of coconut sugar 

Chocolate Topping 

• 100g dark chocolate 

Instructions: 

1. Line a 20cm x 20cm brownie tin with baking paper. 

2. In a blender or food processor add the oats, coconut, dates, coconut oil, almond butter, and salt. Blend until the mixture comes together nicely. Add the base mixture to the brownie tin and push down to create the base. Pop in the freezer to set while making the other layers. 

3. To make the vegan caramel simply add the coconut cream and coconut sugar to a small saucepan and bring to boil. Once the mixture is boiling turn down to a medium heat and let reduce for 5 minutes or so until the caramel has thickened slightly. Pour the caramel into a bowl or glass jar and allow to cool in the fridge. 

4. To make the banoffee cream layer add all the ingredients into a high-speed blender and blend until super smooth and creamy. Remove the base from the freezer and pour over the banoffee cream layer. Pop back in the freezer to allow to set for a couple of hours. 

5. After a couple of hours (or longer) you can remove the vegan caramel from the fridge and pour over the banoffee cream layer. Pop in the freezer to allow to set for another couple of hours. 

6. Melt the dark chocolate and pour over the slice and place it back in the freezer to set for another few hours. Remove from the freezer 30 minutes or so before serving so it softens nicely.