April 24, 2020

Garden Pea Courgette Arancini Balls

  • Author: School Night Vegan
  • Yield: 8-10 Balls 1x


For the Risotto

  • 1 litre of water (boiling)
  • 1.5 tbsp bouillon powder (make sure it’s a vegan variety)
  • 1/2 tbsp olive oil
  • 1/2 onion (finely diced)
  • 1 clove garlic (finely diced or crushed)
  • 215 g arborio rice
  • 65 ml white wine (make sure it’s vegan)
  • 1 medium courgette (quartered lengthways and then diced)
  • 75g frozen peas
  • Juice of ½ a lemon
  • 1 tbsp fresh parsley (chopped finely)

For the Cheese Sauce

  • 250ml soy milk
  • 1.5 T nutritional yeast
  • 4 T tapioca starch
  • ¼ t garlic powder
  • ½ t onion powder
  • 2 t white miso paste
  • ½ t fine sea salt
  • 1 t apple cider vinegar

For Frying

  • Vegetable oil for frying
  • 3 T gram flour
  • 8 T water
  • ½ t fine sea salt
  • 75g breadcrumbs


To Make the Risotto

  1. Mix together the boiling water and bouillon in a medium saucepan and set over a low heat to simmer. Place a second medium saucepan over a medium heat and add the olive oil and bring to temperature.
  2. Once your oil is hot, add the diced onion and cook for two minutes or until turning translucent. Add the garlic and cook for another 2 minutes.
  3. Add the rice and stir to combine with the onion and garlic. Allow the rice to heat lightly for around a minute before adding your wine and stirring again.
  4. Once almost all of the wine has evaporated, use a ladle to spoon some hot bouillon (which should be still simmering) and pour over the rice while stirring constantly. Allow the rice to cook off most of the moisture and then add another ladle full of bouillon. When you only have one or two more ladles of bouillon remaining, add the courgette and the peas. Stir to combine and add the last of the bouillon. The whole process to this stage should take around 15-20 minutes.
  5. After all the bouillon is gone and the courgettes and peas have cooked for around 3-5 minutes, check the rice is done by tasting a small amount. If it feels gritty in the centre it’s not done, but if it feels smooth but very slightly firm, then you’re done. If the rice is not cooked, add a few more ladles of boiling water and continue to cook until it is.
  6. Once the rice is fully cooked, remove from the heat and stir in the lemon juice and chopped parsley.

To Make the Cheese Sauce

  1. In a measuring jug, combine all the cheese sauce ingredients and blend until smooth using a hand-blender.
  2. Transfer the mixture to a medium saucepan and place over medium heat. Whisking constantly, cook the mixture until it thickens dramatically and becomes stringy.
  3. Add the cheese sauce to the risotto and stir well to combine.
  4. Spread the risotto out on a baking tray to allow it to cool to room temperature. Once cool, place in the fridge for at least two hours. If you’re not in a rush, cover it up and allow to chill overnight.

To Fry

  1. Place a medium, high-sided saucepan over a medium heat and fill with around 2 inches of the vegetable oil. Using a probe thermometer to monitor, bring the oil to 175c.
  2. While the oil is heating, combine the gram flour and the water in a small bowl. Place the breadcrumbs in a separate small bowl. Line a baking tray with kitchen towel and set aside.
  3. Using a cookie scoop or your hands, form the chilled risotto into golf-ball sized spheres. One by one, drop each ball into the gram flour mixture and roll it around to make sure it’s covered. Once covered, transfer it to the breadcrumbs and coat. Once coated, place the arancini on the baking tray. Repeat until all the risotto is balled and coated.
  4. Working in batches of 2-3, lower the arancini into the oil using a slotted spoon or spider. Fry for around 3 minutes or until all sides are golden brown and crispy. Remove from the oil and place on the baking tray.
  5. Serve warm with an optional sprinkle of flaky sea salt parsley. These go great with marinara sauce or pesto!


Here are my top tips for making next-level arancini balls!

Keywords: Arancini Balls

Make sure your rice is cold!

This seems like an odd one, but you’ll find the arancini about 100x easier to form and coat if your rice is fridge temperature.

arancini balls rice

Mix your cheese sauce well!

This cheese sauce serves two purposes. Firstly, it holds the rice together and keeps your arancini in shape. Secondly, when the arancini are fried, the sauce returns to a beautifully silky, mozzarella-like texture which makes biting into the arancini so irresistible. Make sure you stir it through well so it’s evenly distributed!

arancini balls cheese

Coat the arancini well!

The idea behind the gram flour mixture is that it forms a crispy layer between the risotto and the breadcrumbs and stops the cheesy sauce from escaping when fried. For this reason, make sure you roll each ball in the gram flour mixture well before coating with breadcrumbs.

arancini balls form

February 2, 2020

Game Day Food! 7 Game-Changing Vegan Sandwiches

Use your loaf and upgrade your sandwich game with these 6 game-changing classic recipes from our Wicked archives! We believe in keeping things 80:20 – and you’ll find recipes from both sides of the ratio here; some very wicked, some very healthy! Either way, every sandwich you’ll find on out list is made with love and using absolutely no animals whatsoever. So turn on the game this weekend and tuck in!

Game Day Mushroom Steak & Cheese Sandwich

Featuring the famous Sarno mushroom pressing technique, whip up a smash-able spin on the classic steak and cheese sandwich! Fire up your cast iron and get ready to make waves for your next game day feeding frenzy!


THE CLASSIC. Lightlife Smoky Tempeh Strips, creamy avocado, juicy tomato and garlic-kissed sauce! We’re building the perfect TTLA (tempeh-tomato-lettuce-sandwich) and showing you how easy and delicious it is!

Grilled Cheese

Every plant-pusher needs a good grilled cheese recipe up their sleeve. This is a 2.0 version with a kick! The tomato habanero jam adds the perfect balance of sweet and spice to this awesome sandwich.

Grilled PB and Raspberry Jelly

PB and J, Triple X adult style. Send the kids in the other room folks cause it’s getting hot in here.

Leftover Sandy

We don’t do waste in our Wicked kitchen! After a big roast dinner, leftovers can make a wicked awesome meal the next day! We’re toasting up some bread with a plant-based butter + garlic spread, layering it with mashed potatoes, Field Roast Hazelnut Cranberry Roast, cranberries, gravy and shaved Brussels sprouts to make the sandwich of your dreams.

BBQ Pink Oyster Mushroom Sandwich

This mind-blowing technique is one for the record books. Pan-pressed pink oysters, sticky BBQ sauce and more Sriracha than you can shake a stick at. Served between squishy buns. Yes please!

Chickpea Salad Sandwich

Remember those chicken salad sandwiches you used to love? Well, you know by now that we love to re-create and transform an old favourite and this is no exception. We’re subbing chicken for the humble chickpea (garbanzo bean) to create a Wicked kick-ass meal in under 10 mins. You = belly full. Chickens = free to roam and live a good life!

BONUS! The latest on the blog:

The Bad-Ass Breakfast Sandwich!

It’s saucy, it’s smokey, it’s downright delicious…It’sThe BadAss Vegan ALL-DAY Breakfast Sandwich!

Don’t forget to tag us @wickedhealthy if you make any of these ultimate sandos and head to our YouTube if you’re hungry for more plant-pushin’ inspiration!

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.

January 23, 2020

Millionaire Caramel Vegan Brownies

  • Author: School Night Vegan
  • Yield: 6-8 servings 1x


For the Brownies

  • 2 tsp psyllium husk powder + 7 tsp water 175 g vegan butter
  • 100 g dark cocoa powder
  • 1 tbsp espresso powder
  • 300 g caster sugar
  • 90 g plain flour
  • 3/4 tsp flaky sea salt
  • 4 tbsp plant milk
  • 100 g vegan dark choc chips (most chocolate over 64% cocoa is dairy free)

For the Caramel

  • 170 g vegan butter
  • 200 g golden syrup (corn syrup also works great)
  • 170 g soft dark brown sugar
  • 100 g caster sugar
  • 150 ml plant milk
  • 1 tsp vanilla extract or vanilla bean paste
  • pinch flaky sea salt

For the Chocolate

  • 200 g vegan dark chocolate (minimum 60% cacao)


To Make the Brownies

  1. Preheat the oven to 170c. Line a brownie tray with baking parchment.
  2. In a small bowl, mix the psyllium husk powder with the water and set aside.
  3. In a medium saucepan over low heat, add the vegan butter and allow to melt completely.
  4. To the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder and the espresso powder and mix well. Add the melted butter along with the caster sugar and the psyllium egg mixture and beat well.
  5. In a medium bowl, combine the flour and the salt. Add half of the flour mixture to the stand mixer and beat until combined. Add half of the plant milk and beat until combined. Add the remaining flour mixture and beat until combined followed by the remaining plant milk.
  6. Remove the bowl from the stand mixer and add the chocolate chips. With a silicone spatula, mix until the chocolate chips are evenly distributed.
  7. Pour or spoon the brownie batter into the prepared baking tray. Place in the oven and bake for 35 minutes. The edges should be quite firm but the centre will be a little jiggly when you remove it from the oven.
  8. Place on a cooling rack and allow to cool fully to room temperature. Once cooled, chill in the fridge for at least 30 minutes.

To Make the Caramel

  1. In a large saucepan add all the caramel ingredients except for the vanilla and the salt. Place over a medium/low heat and stir with a heat-proof spatula until all the butter is melted and the sugars dissolved completely.
  2. Using a probe thermometer, bring the caramel to 115c (you may have to increase the heat to get it there, but trust me, it will get there!).
  3. Remove from the heat, add the vanilla and salt and stir continuously (off the heat!) for around 10 minutes while the caramel cools. It will thicken dramatically!
  4. Once thick, set aside and allow to cool for a further 5-10 minutes (it should still be runny enough to pour or spoon over the chilled brownies, so keep checking the texture regularly).
  5. Pour or spoon over the brownies in the tin, even out with your spoon and then return to the fridge for at least 30 minutes.

To Make the Chocolate

  1. Chop the chocolate roughly into small pieces. Place in a medium heat-proof bowl and sit over a small pan of boiling water. Allow the steam from the water to heat the bowl and melt the chocolate, stirring constantly with a spatula.
  2. Pour the chocolate over the chilled caramel and then set aside on the counter to set fully (not in the fridge). Once set, slice with a hot knife (otherwise the chocolate will crack) into squares or bars and serve!


See below for a step-by-step breakdown with pictures of the process. There are three distinct layers to this dessert. Here’s how to make each one.

Keywords: vegan brownies

The Brownie Mix

The brownie layer is super simple. It’s just a case of mixing together the wet ingredients, combining with the dry ingredients and adding the chocolate chips. You’ll be using psyllium husk as your egg replacement, so be sure to beat the wet ingredients together well as psyllium husk has a tendency to clump together.

vegan brownies recipe with carmel

Bake the Brownies

Transfer the batter to a brownie tin and bake in the oven at 170c/340f for around 35 minutes. The brownies won’t rise much and this is good! We want there to be room for both the caramel and the chocolate topping to sit above the brownies once cooled. Once baked, remove the brownies from the oven and make sure they’re good and refrigerated in preparation for the caramel topping.

vegan brownies recipe with carmel

Make the Caramel

The caramel can seem like a daunting make, but it’s actually rather satisfying! Be sure to use a jam/probe thermometer to get the temperature exact. You want to cook your ingredients to exactly 115c. Any cooler than this and the caramel will be very runny. Any hotter and the caramel will set too firm.

vegan brownies recipe with carmel vegan brownies recipe with carmel

Test the Caramel

If you’re not sure whether your caramel is ready or not, try this little test. Chill a plate in the freezer for 5 minutes then drop a teaspoon of your caramel onto the cold plate. Leave it to set for a minute. The caramel should form a nice dome shape. If it sets flat on the plate then your caramel needs to be cooked longer. In the image below, the caramel on the left is perfect, the one on the right is too runny.

vegan brownies recipe with carmel

Top the Brownies

Once the caramel is ready, transfer it to the brownies (which should now be nicely chilled). Once you’ve topped the brownies, you need to allow the caramel to set fully. This can take a good 10-20 minutes so be sure to put it in the fridge.

vegan brownies recipe with carmel

Top the Caramel

While the caramel cools, melt the chocolate in preparation for the final layer! You can either do this in a microwave (remember – short, low blasts with stir breaks between each blast) or you can use a double boiler. Once the chocolate is melted and the caramel is set, pour the chocolate on top, spread to cover the edges and leave to set on the counter. Once set fully, slice into squares and serve

vegan brownies recipe with carmel

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.

January 16, 2020

Cinnamon Streusel Vegan Cake Recipe

  • Author: School Night Vegan
  • Yield: 6-8 1x


For the Streusel

  • 200g granulated sugar
  • Pinch sea salt
  • 150g plain flour
  • 1 tbsp ground cinnamon
  • 90g vegan butter

For the Cake

  • 2 tsp ground psyllium husks
  • 450g plain flour
  • ½ tsp fine sea salt
  • 2 tsp baking powder
  • 180g vegan butter (melted)
  • 300g granulated sugar
  • 50g light brown sugar
  • 1 tsp vanilla bean paste
  • 180g vegan yogurt
  • 150ml milk

For the Icing

  • 60g icing sugar
  • ½ tbsp plant milk
  • ¼ tsp vanilla bean paste


To Make the Streusel

  1. Preheat the oven to 170c. Grease and line a 22cm spring-form cake tin and set aside.
  2. In a medium bowl, place all the streusel ingredients. Using a pastry cutter or two knives, chop all the ingredients together as though you’re making a crumble topping. Continue chopping until you have a rather lumpy, sandy mixture. Set aside.

To Make the Cake

  1. In a small bowl, combine the psyllium husks with 3 tbsp of water. Set aside to thicken.
  2. In a medium bowl, combine the plain flour, sea salt and the baking powder. Set aside.
  3. In a separate medium bowl, combine the remaining cake ingredients. Whisk well until smooth. 
  4. Add the flour mixture to the wet ingredient mixture and mix together until just combined. 
  5. Spoon half of the cake mixture into the prepared cake tin and spread out into a smooth layer. Top with half of the streusel mixture. Follow with the remaining half of the cake batter and top with the remaining half of the streusel. 
  6. Place into the pre-heated oven and bake for 50 minutes. After 50 minutes, a bamboo skewer inserted into the centre of the cake should come out clean and the streusel should be golden brown. Remove from the oven and allow to cool completely. While cooling, make the icing. 

To Make the Icing

  1. In a small bowl, whisk together the icing sugar, vanilla bean paste and the plant milk. 
  2. Once the cake is fully cooled, drizzle all over with the icing, slice and serve.


See below full post for a step-by-step breakdown of the process with images.

Keywords: vegan cake recipes


The Streusel

This cinnamon streusel vegan cake recipe is really no different from making a crumble topping. The key is to use your hands a little as possible as they’ll warm up the vegan butter which, in turn, will activate the gluten in the flour. I like to use a pastry cutter or pair of knives to chop the ingredients together until you have a crumbly, sandy mixture.


Cinnamon Streusel Vegan Cake Recipe for Cinnamon Streusel


The Batter

Once you’ve made the streusel, set it aside and make the cake batter. You’ll be using psyllium husks as your egg replacement, which thicken and turn gelatinous when mixed with water (much like flax seeds but with a much weaker flavour). Combine the psyllium husks with the wet ingredients, before mixing into the dry ingredients.


 Cinnamon Streusel Vegan Cake Recipe for Cinnamon Streusel


Layering the Batter

In a greased, lined cake tin put half of your cake batter. Top it with half of the streusel. Repeat the process until you’ve used all the batter and the streusel. The aim is to end up with two distinct layers of cake, separated by a sweet, cinnamon rich layer.


Cinnamon Streusel Vegan Cake Recipe for Cinnamon Streusel



Once the batter is layered, it’s ready for baking. Place in the oven for at least 50 minutes at 170c. Once baked, a skewer inserted into the centre of the cake should come out clean. Remove the cake from the oven and allow to cool completely before drizzling with the vanilla icing.


Cinnamon Streusel Vegan Cake Recipe for Cinnamon Streusel

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.

January 1, 2020

Spicy Strawberry Cobbler Cocktail

  • Author: Darren Sarno
  • Prep Time: 1 day
  • Cook Time: 2 min
  • Total Time: 24 hours 2 minutes
  • Yield: 1 drink 1x
  • Category: cocktail


Strawberry Quick Shrub

  • 1 3/4 cup, halved fresh strawberries
  • ½ red thai chili pepper (if you like it spicy)
  • 1 cup organic cane sugar
  • ¼ cup agave syrup
  • 1 cup apple cider vinegar

Black Pepper Vanilla Whiskey

  • 12 ounces small-batch bourbon whiskey
  • 1 tablespoon black peppercorns
  • 2 scored vanilla beans

(Seal in a Mason jar for 12 to 36 hours)

  • Soda water
  • Fresh lemon peel
  • Ice


  1. Mash the strawberries, chili, sugar and agave syrup in a bowl until mushy, yet chunky.
  2. Let sit for 1 hour.
  3. Then stir with 1 cup apple cider vinegar, cover with plastic wrap, and ferment at room temperature for 24 hours.
  4. Strain and use immediately, or refrigerate in a sealed container for up to 10 days.
  5. Pour whisky and strawberry shrub over ice, stir and add soda water and lemon rind.


If you’re serving more than one drink, just double or triple (or quadruple!) the amounts.
If you’re new to the cocktail game, grab a vegetable peeler. It’s the best tool for making a citrus swatch, which is a wide strip of citrus zest cut from the peel. The thin blade of the peeler lets you strip off a wide swath of the aromatic citrus zest without the bitter white pith underneath.


You can find more of Darren’s Infusion Cocktails in our ‘Wicked Healthy Cookbook’. Cheers!

Keywords: spicy cocktail recipe, fruit cocktail recipe

December 18, 2019

Wicked Easy Mashed Potatoes Recipe

  • Author: Wicked Healthy
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 min
  • Yield: 4 - 6 1x


  • 1012 Large Potatoes, washed, skin on mashing potatoes, cut into 1/6’s
  • 1/3 Cup unsweetened soymilk (oat or almond)
  • 23 T plant-based butter
  • Fresh ground black pepper, to taste
  • Coarse salt, to taste


  1. In large sauce pot add chunked potatoes, cover with water and bring to boil on med-high heat.
  2. Check potatoes after 5 minutes, they’re done when they easily break apart with a fork.
  3. Remove from heat and strain water from potatoes.
  4. In original pot with cooked potatoes add Plant-based butter and black pepper and pinch of salt (optional) and whip/mash with potato masher until smooth and no lumps.
  5. Set aside.
  6. Add King Oyster vegan gravy and serve!


– For HEALTHIER version sub the butter and soy for this amazing Cashew sour cream we did for Game Changers
– Swap out a couple of the white masher potatoes for sweet potatoes or a bit of butternut squash
– Use Sweet potato instead of White potato just be aware that sweet are a bit less starchy and more watery

Keywords: mashed potatoes recipe, no-dairy mashed potatoes



Don’t forget the King Oyster Mushroom Vegan Gravy to really bring this side home!


December 15, 2019

Wicked Holiday Solutions | Smoked Tofu and Spinach Dumpling Recipe

  • Author: Wicked Healthy


  • 4 C fresh spinach leaves
  • ½ C water chestnuts
  • 1 block (6 to 8 oz.) smoked or baked tofu (see Pro Tips), cubed
  • ¼ C minced pitted dates
  • 2 T sherry vinegar
  • 1 T toasted sesame oil
  • 2 cloves garlic, minced
  • 1 T minced fresh ginger
  • 1 t minced red chile (leave out the seeds for less heat)
  • ½ t sea salt
  • 1 to packages (12 oz. each) round eggless dumpling skins, about 3½-inch diameter (see Pro Tips)
  • 1 T cornstarch
  • Spray oil for cooking
  • Cabbage leaves or bamboo leaves, optional
  • ½ C Black Vinaigrette


  1. To make the filling, set a steam basket over simmering water in a pan. Put the spinach in the steamer, cover, and steam just until the spinach wilts, 2 to 3 minutes. Transfer to a colander and press water from the spinach. Finely chop then transfer to a medium mixing bowl.
  2. Pulse the water chestnuts in a food processor until coarsely chopped. Add the cubed tofu and pulse a few more times until everything is finely chopped, but not pureed to a mush. Add to the mixing bowl with the spinach, along with dates, vinegar, sesame oil, garlic, ginger, chile, and salt. Mix thoroughly, making sure that the dates are evenly distributed.
  3. To assemble the dumplings, set the bowl of filling, a small cup of water, your dumpling skins, and a baking sheet on a work surface. Scatter some cornstarch over a large baking sheet (to help keep the dumplings from sticking to the pan).
  4. For each dumpling, mound about a tablespoon of filling in the center of the dumpling skin. Dip your finger in the water and moisten the entire edge of the dumpling. Pick up the dumpling and gently fold it like a taco in your palm. Starting at one corner, crimp the edge of the dumpling skin that is facing you, pressing against the back side that is flat. Continue crimping around the edge of the dumpling to enclose and seal in the filling. You should have enough filling for 25 to 35 dumplings.
  5. To sauté the dumplings: Heat a sauté pan over medium heat. Spray a layer of oil in the pan bottom, then add enough dumplings to fill the pan without overcrowding. Sear the dumplings until golden on the bottom, 3 to 4 minutes. Add a splash of water to the pan, cover, and steam the dumplings until they release from the pan bottom, 1 to 2 minutes. Repeat to sauté all the dumplings.
  6. To steam the dumplings instead of frying them: Line a steamer basket with cabbage leaves or bamboo leaves (or spray the basket with oil) to prevent sticking. Put the dumplings in the steamer in batches, place over simmering water, cover, and steam until the dumplings are tender, about 3 minutes.
  7. Serve the dumplings with a drizzle of black vinaigrette.


Pro Tips:

  • Look for smoked or baked tofu near the raw tofu in your market. Or use our Lemongrass Tofu from the Banh Mi recipe.
  • I like to use 12-ounce packages of Twin Dragon eggless round gyoza (dumpling) wrappers. These skins are about 3½ inches in diameter. Other brands will work but may contain egg.



For more great party food inspiration, check out the Wicked Party Food Class here and use the code HALFOFFHOLIDAYS to receive it at 50% off the regular price. Best part is, all our proceeds from these classes are going to charity!

December 4, 2019


We eat with our eyes first and it’s easy to make vegetables look incredibly sexy. Give yourself permission to use your artistic license and let your imagination run wild! Creating beautiful veggie platters are not only functional, making meals easier to serve, but they also make for an awesome table centre-piece, guaranteed to up the wicked factor, on visuals and taste.

When you apply a variety of veg with different cuts, shapes, colors, textures and cooking methods the combinations are endless.

For each board, add everything to a parchment-lined baking sheet and pop in the oven on 200c/400f for 15 minutes to finish before serving. This also makes for a good presentation as is while still an oven pan, call me crazy or lazy but it works great! And it makes for very easy cleanup, bonus!

Tip 1: Prepare each veg or item separately

Each item full of flavor, as if each was the star of the show, then combine to make one platter.

Crispy Buffalo Tofu with fresh peas for that green color pop on the vibrant buffalo sauce, paired with simple salt and pepper pan-seared (wilted) spinach, pan-roasted red cabbage threads and roasted green beans.

beautiful veggie platters for the holidays

Next up:
Grilled double halved yellow courgette, pan-seared green onion, wilted baby spinach, scored and roasted garlic buttery King Oyster scallops and grilled roasted cauliflower wedges.

beautiful veggie platters for the holidays

TIP 2: Mix cooking methods.

Using different cooking methods provide delicious taste experiences, textures and flavor opportunities.

Roasted Dijon mustard painted red potatoes, pressed BBQ rubbed brown cluster mushroom steaks, slow-roasted balsamic carrots, quick flashed baby corn, flash seared wilted spinach, pan-roasted and BBQ’d Swede (rutabaga) steaks, oven caramelized red onion bulbs.

beautiful veggie platters for the holidays

TIP 3: Veggie platters look best with colors.

It’s great to do 50 shades of green by using a variety of green veg or mix and match the colors of the rainbow. It all makes these veggie platters look amazing, vibrant, and full of tasty life!

Grilled red onion black pepper pan-roasted green beans, grilled sesame celery stix, grilled red cabbage wedges with smoked salt, cubed and press grilled bell peppers, grilled sage-onion-garlic rubbed courgette.
Pan-roasted tofu with crispy onion flakes, sesame seared spinach, garlic chili roasted broccoli.

beautiful veggie platters for the holidays

TIP 4: Prepare one veg several different ways.

Broccoli three ways or five ways with any veg would be amazing! This makes for a great focus item and challenge to practice your skills and really get to know an item.

Classic salt and pepper pan-roasted green beans, grilled ‘chicken’ seasoned tofu, chili-garlic roast broccoli, flash-fried mung bean sprouts, sesame roasted purple tenderstem broccoli, grilled olive oil radishes, steamed tender stem broccoli.

beautiful veggie platters for the holidays

TIP 5: Play with shapes, sizes, and cuts.

By rule of our own, we tend to try to keep things the same size to other items depending on the dish. As an example, if we’re serving a grain dish we’ll tend to keep the added veg around the same size of that grain. Keeping in mind that all the flavors should be able to fit onto a spoon. We just extend that premise onto the board.

Roasted sweet potatoes with togarashi seasoned crumb crust, hot roasted garlicky whole radish, grilled asparagus, salt, and sesame grilled baby pak choi, whole roasted and sliced courgette, flash seared whole red chilies, grilled onion salted tofu, steam-roasted mini carrots, roast garlic, and tenderstem broccoli.

beautiful veggie platters for the holidays

Quick Wicked glossary:

Pan-Roasted means starting off on the stovetop by searing each side until golden brown and then finished off in the oven

Roasted usually tossed with a little oil and seasonings and placed directly in the oven.

Flash seared is getting a very hot pan and quickly searing each side for a quick cook

October 23, 2019

Wicked Good Grilled Cheese

  • Author: Chad Sarno
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10


  • Bread, sliced
  • Garlic oil
  • Tomato Habanero Jam (recipe here)
  • Sliced Cheese (we used Smoked Gouda by Follow your Heart)
  • Avocado, sliced
  • Tomato, sliced 
  • Cracked Black Pepper
  • Vegan Mayo (we used Vegenaise)


  1. Spread each slice of bread with garlic oil, followed by a layer of Habanero Jam.
  2. Compile sandwiches; 2 slices of cheese, 2 slices of tomato and ¼ sliced avocado per sandwich.
  3. Top with bread and spread vegan mayo on top.
  4. Place baking tray on the hob and heat until wicked hot. Place sandwich mayo side down an cook until golden on underside, spread mayo on top and turn.
  5. Slice in half and serve.

Keywords: vegan grilled cheese