April 1, 2020

Smashed Vegan Cheesy Potatoes

  • Author: Wicked Healthy
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Total Time: 20 minutes
  • Yield: Serves 3-4 1x


  • 2 T olive oil
  • 1 lb baby potatoes, par cooked
  • Fresh black pepper
  • 12 t flaked sea salt
  • Truffle powder (optional)
  • Handful of vegan cheese, shredded
  • Fresh parsley, leaves picked to garnish


  1. Par cook the potatoes, rinse and cool. Set aside or use for a recipe during the week.
  2. Smash par-cooked potatoes with a fork, so that the skin is broken, but most of the potato is intact.
  3. Heat up a cast iron pan over a medium-high heat, add olive oil to the pan and place in the potatoes. Let the potatoes sit and crisp up for 3-4 minutes. Flip. Sprinkle sea salt, pepper and truffle powder. Cover with shredded cheese.
  4. Turn heat off. To melt the cheese, pour a shot of water into the pan and cover until cheese has melted. Remove cover and serve up, top with fresh parsley.


Brunch is served! Perfect side, or great component in tacos.

Hungry for more? We have lots more recipes over on our Wicked Healthy YouTube Channel!

Keywords: vegan cheesy potatoes, smashed potatoes

January 22, 2020

Smokey tofu bacon’, ChickP egg’, hash potato – vegan breakfast sandwich on Bagel or English muffin

  • Author: Wicked Healthy


LOW & SLOW Thick Slab Tofu Belly:

  • 1 block tofu, sliced 4 thick slices
  • 1⁄4 cup tamari (gluten free – low sodium)
  • 3 TBS olive oil
  • 2 TBS maple syrup
  • 1 tsp granulated onion or garlic
  • 1⁄2 tsp smoked paprika
  • Black pepper to taste

Chickpea Egg salad:

  • 1 can chickpeas, drained
  • 3 TBS fresh chopped parsley
  • 2 TBS Vegan mayo
  • ½ tsp turmeric
  • ½ tsp black salt
  • Salt, kosher to taste
  • Black pepper, to taste

Hash Brown

  • 1 Maris Piper, grated
  • 1 TBS Oil
  • 1 TBS rice flour (or corn flour or potato flour)
  • Black pepper
  • Salt to taste


LOW & SLOW Thick Slab Tofu Belly:

  1. Preheat oven to 180c: In a bowl or jar, whisk or shake together the tamari, maple syrup, granulated onion, paprika, salt, and pepper
  2. Place in a small baking dish and pour the marinade over them to cover evenly. Marinade over night for best result.
  3. Then cover with parchment and Roast for 30 – 45 minutes @180c, remove from oven and let cool. Reheat by pan searing in hot skillet before serving.

Chickpea Egg salad:

  1. In a large bowl add drained chickpeas and mash with potato masher.
  2. Add in remaining ingredients and gently fold and stir all together.
  3. Form into 4 small round patties – warm slightly in the oven or microwave.

Hash Brown

  1. Add all ingredients to a bowl and mix together.
  2. Heat skillet on med-high heat, form in small patties and cook on both sides until golden brown and crispy.
  3. Bake in 200c for 10-15 minutes to finish


  1. Toast bagel or English muffin
  2. Sriracha mayo dressing (optional)
  3. Leafy greens for color (optional)
  4. Assemble sandwich
  5. Have Napkins
  6. Eat!

Keywords: vegan breakfast sandwich

vegan breakfast sandwich smokey tofu bacon  vegan breakfast sandwich with smokey tofu bacon, hash, chickpea eggs

Want more cooking know-how and to help the animals of Australia? Check out cookwickedhealthy.com for online cooking workshops with Wicked. All proceeds go to the Australian Wildlife Rescue Fund WIRES.ORG.AU.

November 12, 2018


  • Yield: 2-4 1x


for the scramble

  • 2 blocks firm tofu, rough crumbled, NOT little bits
  • 1/2 head cauliflower, broken to the same size and blanched
  • 3/4 t black pepper
  • 3/4 t turmeric
  • 1/2 t smoked paprika
  • 1/2 t Kala Namak (black salt)
  • 1/2 t granulated onion
  • 1/2 t granulated garlic
  • plant-based cheese (any kind, shredded or finely diced)
  • 24 T nutritional yeast (aka hippy fish food or nooch)

for the hash browns

  • Maris Piper potatoes, shredded, soaked in water, then drained and pressed until dry (suggested steps)
  • olive oil
  • salt

for the greens

  • your choice of greens (spinach, collards, kale, etc.)
  • a few pinches of salt


for the scramble

  1. Toss all together in a big bowl. Turn on yer oven to 200c/400f.
  2. Get yer pan wicked hot, cast iron is what we use. A dollop of v-butter or oil then add yer FU mix.
  3. Saute for a couple mins and don’t mess about with it too much—we want browning and crispy bits.
  4. Finish off in the oven for a about 5 –10 minutes, then add some of yer fave v-cheese at this point. Take it out add some of that hippy fish food (nooch/nutritional yeast) if you like and serve it up with greens and hot potatoes and yer good to go!

for the hash browns

  1. Add some olive oil to a cast iron pan, get it wicked hot over medium-high heat.
  2. Distribute potato shreds into the pan, form into a little disk by pressing down and making clean edges. Sprinkle with a little salt. Do not stir—allow to brown on one side.
  3. Flip when it’s firm enough to keep its shape. Allow to brown on the other side,
  4. Transfer to a plate to cool.

for the greens

  1. Set a steamer basket over a pot filled halfway with water over medium heat. You want it to fit snugly. Add the greens to the steamer basket and allow to slightly wilt, just a minute or two. Season with salt.


Get that perfect browning and wicked sharp edges by leaving it alone in the pan to brown. You want to develop some color and sturdiness before flipping. It may take some practice but worth the effort!


No meal—even breakfast—is complete without some greenery. Steaming is a great way to develop the perfect texture, and adding a touch of salt at the end is all you need.


Breakfast trifecta: FU of TO, crispy hash browns and wilted greens. BOOM.


Distribute as desired onto plates. Devour immediately.

January 22, 2018


  • Yield: 3 1x


  • 3 C loosely packed spinach
  • 3 medium bananas
  • 1 8 oz (225 grams) clamshell of fresh blueberries
  • ½ C rolled oats
  • ½ C flax meal
  • ¼ C hemp hearts + extra for garnish
  • 1 T reishi mushroom powder
  • 2 C water
  • 6 dates, pitted


  1. Add all ingredients (except for the dates) to a high-speed blender.
  2. Blend on high for a few minutes until everything blends together.
  3. Add dates and blend again, until everything is completely smooth.
  4. Pour into 3 glasses, and garnish with a sprinkle of hemp hearts.

This smoothie is perfect for a quick breakfast, pre-workout prep, or post-workout recovery meal. Heck, it’s even a killer snack. This recipe will make a full blender so, by our calculations, you could pour it into 3 pint-sized mason jars … maybe to share with friends, maybe to seal up and keep to yourself for later.

However you decide to enjoy this smoothie, you’ve got your protein, greens, potassium, carbs, omegas, and healthy fats. Checking off all those boxes, all in one glass. Oh, and did we mention how delicious it is?

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Veganuary and Wicked Healthy

January 21, 2018


  • Yield: 2 1x


  • 5 T your favorite coffee, ground for french-press
  • enough hot water to fill press
  • 1 avocado, pitted, flesh removed
  • 4 squares of your favorite vegan dark chocolate bar (save the rest of the bar for garnish)
  • 2 small green serrano chili peppers, chopped (optional)
  • ¼ C dates, pitted, soaked just to cover, overnight
  • fresh mint leaves, to garnish


  1. Make your french press as you usually do or use regular coffee, extra strong.
  2. Scoop avocado into a high-speed blender. Add chocolate bar pieces, serrano peppers and dates to blender.
  3. Press your coffee, then pour half into blender. Start the blender, and slowly increase speed, to combine all ingredients.
  4. As the blender is running and the ingredients have smoothed, add the rest of the french press.
  5. Pour Avocado Coffee into two glasses.
  6. Using a microplane rasp, grate the remaining chocolate over the top of the coffee. Garnish with fresh mint leaves.

I’m sure everyone’s heard of the bullet coffee, here’s our rendition done with NO DAIRY. The addition of avocado to your coffee is going to turn up the flavor and texture of your morning cup. Dark chocolate and dates give this drink some sweetness, and a bit of peppers adds a little spicy kick, just enough to make your mouth water. However, don’t feel like you have to add the chilis, we’re a bit bonkers for the heat.

Avocado Coffee 3


This is a great start to your morning before heading to the gym for a workout or yoga class. Lighter than a big breakfast, but giving you an energy boost as you dive into the day. We are using a french press to brew our coffee, if you have automatic drip or pour-over, go on and use your preferred brewing method.

Avocado Coffee 2


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Veganuary and Wicked Healthy

January 15, 2018


  • Yield: 1 1x


  • 1 C whole, rolled oats
  • 2 T brown sugar
  • 1 T plant-based butter
  • ¼ C fresh blueberries (25 grams), plus a few more for garnish
  • ¼ t cinnamon
  • ¼ t nutmeg
  • Splash of water
  • about 6 macadamia nuts
  • 1 container of Oatly brand Creamy Oat Fraiche
  • fresh mint leaves, for garnish


  1. Soak oats overnight and drain really well before adding to skillet.
  2. Heat a skillet over medium-high heat.
  3. To the soaked oats, add brown sugar and mix until completely combined.
  4. When skillet is hot, drop in the plant-based butter, let it melt to coat skillet.
  5. Add the oat/brown sugar mixture to the skillet, and spread to cover the surface of the skillet. (It’s gonna stick and that is what we want to brown the oats and add flavor.)
  6. Add blueberries, cinnamon and nutmeg to the top, and let sit for the oats to caramelize.
  7. Scrape the skillet down with a spatula, add a splash of water and stir mixture until well combined.
  8. Spoon porridge onto plate. Add more fresh blueberries.
  9. Grate one macadamia nut with a microplane rasp or a fine grater to top porridge with macadamia snow.
  10. Add a few spoonfuls of the Oat Fraiche to the dish or your own homemade sour cream or coconut cream. Add mint leaves, and additional macadamia nuts to garnish.

You should know us well enough by now to expect everything to end up in the cast iron at some point.

Even porridge, but think scramble.

By soaking the oats overnight, they are ready to go right into the pan when you wake up. No need to boil. Get ‘em into your tummy faster. We’re using fresh blueberries here, but if they are not in season where you live, using frozen blueberries will still make a killer dish.

After the porridge is all caramelized and scrambled perfectly in the cast iron, we’re serving it up hot with some extra blueberries, whole macadamia nuts for a great contrasting texture, and a dusting of macadamia snow to finish.

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Veganuary and Wicked Healthy

January 5, 2018


  • Yield: 2 1x


  • 2 T plant-based butter, divided
  • 1 block firm tofu, pressed and crumbled
  • ½ t turmeric
  • ½ t granulated onion or onion powder
  • ¼ t smoked paprika
  • 1/2 white onion, rough diced
  • 1/2 bell pepper, diced (any color)
  • ¼ C (32 grams) red cabbage, sliced
  • 1 C (225 grams) baby spinach
  • 2 t oil
  • 2 Harissa-marinated Aubergine (from the Harissa Eggplant & Kale Pizza Recipe)
  • 1 t nutritional yeast
  • 1 pinch coarse sea salt
  • 1 pinch black pepper
  • 2 slices vegan cheese (we used Follow Your Heart PepperJack Slices)
  • 2 large soft flour tortilla shells


  1. Preheat a skillet over medium-high heat. Add plant-based butter to melt.
  2. Add crumbled tofu. If you have a second skillet add on top to press out excess water. Allow to cook for a few minutes, then remove top skillet and stir. Continue to cook and stir until all the tofu liquid cooks off.
  3. Add turmeric, granulated onion and smoked paprika, and stir to combine. Move scramble to one side of the skillet.
  4. To the empty side, add some more butter, onion, bell peppers, and cabbage into skillet, stir, and cook.
  5. Add spinach, stir gently to combine. Move veggies and spinach to the same side as the scramble.
  6. Add a splash of oil to empty section of skillet. Add harissa eggplants to skillet.
  7. As aubergine cooks, add nutritional yeast to tofu scramble with a pinch of salt and pepper. Stir tofu scramble and vegetables.
  8. Add PepperJack Slices to the top of the scramble and vegetables and turn eggplant and season with salt and pepper if needed.


to assemble

  1. Spoon half of the scramble/veggie mixture into one tortilla shell, add one eggplant, fold ends in and roll burrito. Repeat to assemble second burrito.
  2. Slice in half and serve immediately.

You know we like to press our mushrooms, In fact the pressing technique can be used for lots of things and tofu is one of them.

Much like with the shrooms, the pressing does the same for the tofu: it’s a functional process and helps to press out liquid, while adding a bit of weight to evenly sear, caramelize and add more flavor.

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Veganuary and Wicked Healthy

December 6, 2017


  • Yield: 2 1x


  • 2 cups water
  • 1 t cinnamon, divided
  • 1 t vanilla, divided
  • 1 t nutmeg
  • 1 cup organic rolled oats or steel cut oats, soaked overnight and drained
  • 1 t Earth Balance organic, plant-based butter
  • 2 bananas
  • 1/2 t brown sugar
  • 1/2 C sliced strawberries
  • 1/2 C blueberries
  • 1/2 C pecans, sliced or whole
  • 1/4 C Kite Hill almond milk yogurt, plain
  • mint leaves, for garnish


To prepare the oats:

  1. in a sauce pot on medium-high heat, bring 2 cups of water to a boil.
  2. Add 1/2 teaspoons each of the cinnamon, vanilla and nutmeg to the water, then whisk in the oats.
  3. Bring the oats back to a slow boil, stirring, and lower heat to medium low until water is noticeably absorbed, then lower to wicked low or shut heat off and let sit for a couple minutes covered.

To prepare the “bananas foster” portion:

  1. Heat separate skillet to medium high heat. Melt butter,
  2. add the remaining cinnamon, vanilla and nutmeg,
  3. then add one of the sliced bananas and sauté for a minute.
  4. Add brown sugar and carefully toss to coat and cook bananas for another minute.
  5. Remove from the heat, then transfer the bananas to small bowl.
  6. Return to your skillet and deglaze the pan with 3 tablespoons of water and pour this mixture over bananas. Set aside.

To prepare the mason jars:

  1. begin to build layers with strawberries, oats, banana, oats, blueberries and so forth.
  2. Top with fresh sliced raw banana, pecans, fresh unsweetened Kite Hill almond cultured yogurt and mint.


Using a  2:1 ratio of water to thick rolled oats (you can also use steel cut, just soak them overnight in plenty of water), we’re going to give them a quick boil in seasoned water. In case you are wondering, rolled and steel cut oats are the same thing, they are just processed differently. Rolled oats have been flattened, absorb water quickly, and hold their shape well when cooked. Steel cut oats have been cut instead of flattened, and have a chewier texture than rolled oats. Because of the way steel cut oats are processed, you’ll need to soak them overnight so they’ll soften up and cook more quickly for this recipe.


Next we’re going to move on to the bananas foster part. We’re going to cook the bananas in a little vegan buttah, brown sugar and spices until it gets a syrup-like consistency you see in a bananas foster.


From there, we’re going to layer our oats with these two components, and add in some fresh berries and mint, chopped pecans, and top with Kite Hill yogurt for a creamy and rich finish that balances everything out perfectly. Use whatever fresh components, spices and toppings you’d like here, although this version is a great one to start off with and is a favorite of ours!

Check out our brunch archive for more wicked healthy breakfast ideas!

July 1, 2016


  • Cook Time: 65 min
  • Total Time: 65 min
  • Yield: 4-6 1x


  • 1 14 to 16 oz. package silken tofu, drained
  • 1/2 C light coconut milk
  • 2 1/2 T nutritional yeast
  • 2 T cornstarch
  • 1 T tahini
  • 1/4 tsp ground turmeric
  • 1 tsp course sea salt, or black salt (Kala Namak)
  • Ground black pepper, to taste
  • 1 C chopped leeks
  • 1/2 (14 oz.) block firm tofu, drained and crumbled
  • 1/2 C asparagus tips
  • 1/2 C chopped roasted red peppers
  • 1/4 C Kalamata olives, pitted and chopped
  • 1/2 C loosely packed basil leaves, chopped


  1. Preheat the oven to 400°F. Generously spray the bottom and sides of a cast-iron skillet. Set aside.
  2. In a blender or food processor, purée silken tofu, coconut milk, nutritional yeast, cornstarch, tahini, turmeric, salt and black pepper. Set aside.
  3. Heat a large skillet over medium heat until hot. Add leeks and cook about 5 minutes or until beginning to brown and stick to the skillet. Add about 3 tablespoons of water to the pan to deglaze.
  4. Add crumbled firm tofu, asparagus, red peppers and olives; cook 5 minutes, stirring occasionally. In a large bowl, combine tofu and vegetable mixture with puréed tofu mixture and basil.
  5. Pour mixture into the prepared cast-iron skillet and bake 20-25 minutes. Remove from the oven and gently run a rubber spatula around the edge to prevent sticking.
  6. Return to the oven and continue to bake 15 minutes or until golden and firm. Let stand 10 or 15 minutes before slicing.
Wicked Healthy egg substitutions:

Try using the following egg substitutions for egg-free baking. These amounts make up for removing an egg.

1 Tablespoon vinegar + 1 teaspoon baking soda.
1 Tablespoon flax seeds ground with 3 Tablespoons water to form a gel
¼ cup of silken tofu, apple sauce, banana, or unsweetened non-dairy yogurt
2 Tablespoons starch (corn starch, potato starch or tapioca flour) to 3 Tablespoons water

Did you know?

If you love making fresh pasta and you want to continue enjoying this with out using eggs, a great substitution is the combination of silken tofu and olive oil. This combination of protein from the tofu and fat from the oil replicates the functionality that eggs have with fresh pasta, giving a delicious pliable and delicate finished product.

Looking for a great off-the-shelf scrambled egg substitute?

Try the VeganEgg by Follow Your Heart. This delicious, algal-based product scrambles up perfectly and works great in baking too!

Before you go!

Looking for an “eggy” flavor to add to your dish? Try Kala Namak, which is a sulfur-based salt that imparts an eggy element to any dish. We like it in tofu scrambles, just sprinkle a small amount in towards the end of the cook

December 9, 2014


  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 2


  • 1 cup Organic rolled oats – you can soak the night before
  • 2 cups water
  • 1 Green apple, diced and kept in water with a squirt of lemon if your gonna let them sit (don’t want them to oxidize and turn brown)
  • 1/2 Cup pistachios, raw & shelled and crushed or chopped
  • 1 tsp. Agave, maple, coconut nectar or honey (for the Pistachios)
  • 1 tsp. Brown sugar (for apple topping)
  • 1 tsp vanilla
  • 2 tsp cinnamon (one for the oatmeal one for the apples)
  • 1/2 cup Dry Aged Grapes or more commonly known as raisins.
  • 1/2 of Yuzu, juiced (lemon is ok too)
  • 1 mere wee little pinch of Maldon salt (for the Pistachios)
  • 1 Pinch Nutmeg (optional)


  1. Heat oven to 350
  2. In small to medium sized Cast Iron skillet add water, oatmeal, cinnamon and vanilla and heat on stove top until it comes to a simmering boil then add to oven and bake for 10-15 minutes until it looks done and water is absorbed  stir mid way.
  3. remove from heat and add toppings


Caramelized Green Apple

  1. in small saute pan heat on med high heat / add diced apples and tsp of brown sugar and tsp of cinnamon and saute for 3-5 minutes stirring frequently.
  2. remove from heat and set aside.  We’re looking for a soft yet still holding their shape consistency.

Candied Pistachios

  1. In small oven safe pan mix crushed pistachios with tsp of liquid sugar and heat in oven for 5-10 minutes until toasty brown
  2. remove from heat and stir frequently so the nuts don’t stick to bad to the pan.
  3. Set aside for topping

Dry Aged Grapes

  1. add 1/2 of Yuzu or lemon, squeezed for juice to dry aged grapes and let sit for 10 minutes or more.
  2. Over night works wonders.
  3. set aside for topping.
2014-12-08 10.49.40
The dark and mysterious look.
The dark and mysterious look.