February 26, 2021

Cashew Tofu Stir Fry Recipe

  • Author: Richard Makin
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4-6 servings 1x


For the Sauce

  • 2 tsp mushroom bouillon powder
  • 2 tbsp shaoxing wine (or any chinese cooking wine)
  • 2 tsp soy sauce
  • 11/2 Tbsp cornstarch
  • 1 tsp sesame oil
  • 40 ml water

For the Stir Fry

  • 180g extra firm tofu
  • 1 large carrot
  • 2 stalks of celery
  • 1 green pepper
  • 2 spring onions
  • 65g raw unsalted cashews
  • 2 Tbsp vegetable oil
  • 3 cloves garlic, peeled and minced
  • a thumb-sized piece of ginger, peeled and cut into match-sticks
  • (steamed rice and toasted white sesame seeds for serving)


To Make the Sauce

  1. Place all the sauce ingredients into a clean jar and replace the lid. Shake well until combined then set aside. (the sauce will separate while it sits, so be sure to shake it up again before adding to the wok later).

To Make the Stir Fry

  1. Wrap the block of tofu in a paper towel and place a heavy plate on top, to gently squeeze out any moisture. Leave to drain while you prepare the veggies – do not force the tofu or it will break apart. Once drained, slice the tofu into cubes.
  2. Peel the carrot and slice in half lengthways. Slice the carrot into ½ cm wedges on the diagonal. Slice the celery into long diagonal slices around ½ cm thick. Slice the green pepper into strips, around ½ cm thick. Slice the spring onions into 2cm lengths and discard the roots. Set the sliced veggies aside but keep them separate.
  3. Heat a dry wok or large frying pan over medium heat. Add the cashews and toast for a minute or so, tossing around in the pan regularly to make sure they don’t burn. When lightly browned and fragrant, remove from the pan and set aside.
  4. With the wok still on medium heat, add the oil and bring to temperature. Add the garlic and ginger and fry for a minute or two. Do not allow the garlic to burn.
  5. Add the drained tofu and stir to coat in the oil. Fry for two minutes before adding the carrots. You may need to add a few Tbsp water at this stage to make sure the tofu doesn’t start to stick to the wok.
  6. Next, add the celery and green pepper and stir fry for a further 2 minutes. Add the spring onions and stir fry for a further minute.
  7. Add the toasted cashews followed by the sauce (don’t forget to shake it up before adding). Stir well to coat everything with the sauce and immediately reduce the heat to low. The sauce should thicken quickly.
    Serve the stir fry with steamed rice and a sprinkle of toasted white sesame seeds.


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Keywords: cashew tofu stir fry

The sauce for this stir fry is super easy to throw together. I like to shake it all up in a jam jar at the start of the recipe so it’s ready to go once the veggies are cooked.

seasoning for cashew stir fry

Be sure to chop your veggies up before you begin – it’s important to make sure they’re good to go as soon as your tofu is fried. Also, make sure they’re separated as you’ll be adding them in stages.

stir fry vegetables

I like to toast my cashews in a dry wok but they can catch and burn very easily. You can also toast the cashews under the grill or in a low oven. Just watch them like a hawk, however you toast them, as they burn extremely quickly.

cashews for stir fry

Serve the finished stir fry with steamed rice and toasted sesame seeds.

cashew tofu stir fry recipe

Garlic Butter Lentils & Sweet Chili Glazed Chickp Meaty-balls

  • Author: Wicked Healthy
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


For the Garlic Butter Lentils

  • 1 cup lentils (rinsed) x 3 cups water
  • 1 large onion, diced
  • 4 garlic cloves, sliced thin
  • 2 TBSP vegan butter
  • 2 TBSP Wicked Kitchen Garlic Herb Nooch
  • Salt & pepper, to taste
  • 250g spinach, wilted-drained

For the Chickpea Meatballs:


For the Garlic Butter Lentils:

  1. Heat med-pot, sauté onions, add garlic.
  2. Add lentils, add water.
  3. Bring to low boil.
  4. Add Nooch seasoning. Stir.
  5. Simmer on low boil for 15 mins until lentils are soft to eat.
  6. Sear spinach separately, place n colander and let excess water drain.
  7. Stir in half spinach when ready to serve, add other half to top.
  8. If you don’t have the Wicked Nooch’s sub 1 tsp granulated garlic and two TBS nutritional yeast which will come kinda close to the flavors.
  9. Garnish with coriander (cilantro) or parsley is optional

For the Chickpea Meatballs:

  1. Split each burger in 5 and roll into balls.
  2. On high heat, sear chickp balls in veg oil until golden brown
  3. Let cool and skewer.
  4. In small bowl, whisk chili oil and agave together with pinch of salt.
  5. Add to meatballs. Serve with rice.


For less/no spicy, Substitute olive oil for chili oil

chickpea meatballs and garlic lentils recipeProducts featured are from our Wicked Kitchen range at TESCO UK – find your nearest store here:

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Keywords: garlic lentils and chickpea meatballs

December 11, 2020

Vegan Moroccan Meatballs

  • Author: Richard Makin


For the Herby Buckwheat

  • 100g buckwheat
  • 250ml water
  • 1 tsp vegan bouillon
  • Small bunch fresh parsley
  • Small bunch of fresh coriander
  • 68 mint leaves

For the Meatballs

  • 2 T olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • ¼ tsp cinnamon
  • Pinch ground cloves
  • ½ tsp ground coriander
  • ¼ tsp cayenne pepper
  • 1 green or red pepper, finely diced
  • 2 x 400g tins peeled plum tomatoes
  • ¼ tsp black pepper
  • Pinch flaky sea salt
  • 12 vegan meatballs (I use either Plant Chef or Wicked Kitchen “Amazeballs”)

To Garnish

  • 4 TBSP pomegranate seeds (optional)
  • 2 tsp finely chopped fresh parsley
  • 4 TBSP vegan yogurt
  • Pinch sumac
  • Pinch chilli flakes


To Make the Herby Buckwheat

  1. Place a small saucepan over medium heat and bring to temperature. Add the buckwheat dry (no water) to the pan. Toast the buckwheat gently for a minute, swirling the pan often to make sure it doesn’t burn. Add the water and bouillon and bring to a simmer, stirring occasionally.
  2. Place a lid on the pan and allow to simmer for 15 minutes or until the buckwheat is al dente.
  3. Drain the buckwheat in a sieve of any remaining water (there shouldn’t be much) then return it to the saucepan (off the heat) and cover with a lid. Leave to steam for 5 minutes.
  4. Transfer the buckwheat to a medium bowl and allow to cool fully. Once cooled, stir in the chopped herbs and lemon juice. Set aside.

To Make the Meatballs

  1. In a large saucepan over medium heat, add the olive oil and bring to temperature. Add the onion and garlic and fry for a few minutes until the onions are starting to turn translucent. Don’t let the garlic burn.
  2. Add the spices and stir to combine. Leave to cook for a minute before adding the red/green pepper. Cook the pepper for a further few minutes before adding the tomatoes. Use your spatula to break up the tomatoes roughly.
  3. Season the sauce with salt and pepper then cover with a lid and reduce the heat to low. Allow the sauce to simmer with the lid on for 20 minutes, stirring occasionally, or until the tomatoes look mostly broken down.
  4. Remove the lid and add the meatballs to the top of the sauce. Cover again and cook for a further 20 minutes with the meatballs in the sauce.
  5. Check on the sauce. If it’s thick at this stage, it’s ready to serve. If it’s still rather thin, remove the lid and simmer for a further 5 minutes until the sauce has reduced.
  6. Serve the meatballs with a few spoonfuls of herby buckwheat. Top the pomegranate seeds, fresh parsley, sumac and chilli flakes.


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Keywords: vegan moroccan meatballs

Start With the onion, garlic and spices

As with most recipes it’s best to start with the onions and garlic. I also like to get my spices involved nice and early to make sure they temper properly. Tempering spices brings out their true potential and you’ll notice a huge difference in flavour profile if you’re used to just throwing your spices in halfway through cooking.

garlic salt and onion for vegan meatball

Add the pepper

We want to give the pepper (namely the skin of the pepper) time to cook until soft, so this goes in next. It doesn’t need long, just enough to give it a head-start over the tomatoes.

ingredients for moroccan meatballs

Cook down the tomatoes

This dish will be extremely sad if you undercook the tomatoes. They’re the main element here and will become sweeter, the longer you cook them. Give them time, let them simmer and leave that lid on.

sauce for vegan meatballs

Add the meatballs

Now for the meatballs. Cooking them in the sauce (rather than in a separate frying pan) means they soak up those gorgeous spices and aromatics we added earlier – it also saves on washing up.

vegan amazeballs in sauce

Simmer and serve

I know you thought we were done with simmering, but really, this bit’s important. Let everything come together and party for a while like the final act of a pantomime before serving. Oh, and don’t forget to garnish!

recipe vegan moroccan meatballmoroccan meatballs

December 7, 2020

“Chicken Fried” Mushroom Steak Vegan

  • Author: Wicked Healthy


  • Mushroom Steaks: How To Mushroom Steaks Blog
  • Eryngii/King Oyster mushrooms, shredded
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 5 cups baby spinach
  • 3/4 cup vegan mayo
  • 1 T Vegan butter
  • 3/4 cup Oatly or other plant-based milk
  • 4 cloves garlic, sliced
  • 3/4 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 2 TBSP nutritional yeast
  • 1 TBSP peppercorns, ground in pestle and mortar
  • Red jalapeno, sliced to garnish
  • Fresh thyme, to garnish
  • Black pepper
  • Salt
  • Oil (enough to coat pan with 1 cm oil)
  • Mashed potato: How To Mashed Potatoes Blog


  1. Whisk vegan mayo with oat milk until it replicates egg and cream consistency.
  2. Heat a cast-iron pan and add oil, swirl to coat the surface.
  3. Mix flour in a bowl with smoked paprika, onion powder, garlic powder, oregano powder, nutritional yeast, black pepper and salt.
  4. Coat steaks with seasoned flour and set aside on a baking paper lined baking sheet.
  5. Add panko to flour and mix.
  6. Take steak and dip into the milk and mayo mixture, drip off excess liquid and dip into flour and panko mix and set aside on plate. Repeat with each steak.
  7. Place steaks in the hot pan and fry for a minute or two on each side until crispy and golden. Place to drip dry on folded paper towels on a baking sheet.
  8. Discard some of the oil from the pan (leave a good amount for frying) and add the shredded mushrooms to the pan. Season with onion powder, garlic powder, ground peppercorns and smoked paprika. Stir thoroughly with whisk to coat and add sliced garlic. Add a little flour and whisk again. Add oat milk to create a gravy/roux sauce, keep whisking. Add vegan butter and whisk again as it bubbles. Add pinch of salt and lower heat. Taste and season accordingly.
  9. Heat up another pan on a high heat and add a little oil and wilt baby spinach, turning occasionally in pan. When wilted, remove from pan and turn off heat.
  10. Serve breaded steak with mashed potato, wilted spinach and gravy. Garnish with red jalapeno and fresh thyme.
  11. Serve and enjoy!


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Keywords: chicken fried mushroom steak vegan

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December 4, 2020

Vegan Chipotle Sausage Cornbread Cobbler


  • Author: Richard Makin


For the Sausage Stew

  • 1 T light olive oil
  • 1 onion, finely chopped
  • 1 clove garlic crushed
  • 1/2 t smoked paprika
  • 1/2 t ground cumin
  • 1/2 t ground coriander
  • 1/4 t cayenne pepper
  • 2 t chipotle paste or 1 t powder
  • 6 plant chef herby bangers, chopped into quarters
  • 1 400g tin chopped tomatoes, drained
  • 1 400g tin black beans, drained
  • 2 T vegan bouillon
  • 200ml boiling water
  • 2 T bourbon whiskey (optional)
  • 1 T light brown sugar

For the Cornbread Dumplings

  • 100g flour
  • 100g coarse cornmeal
  • 25g sugar
  • 1/2 t salt
  • 1/2 T baking powder
  • 70g vegan butter, fridge temperature
  • 60ml soy milk
  • 1/2 t apple cider vinegar

For Topping

  • 1 large tomato, finely diced
  • Small bunch coriander
  • 2 T jalapeños, finely diced
  • 4 T vegan sour cream or plain yogurt


To Make the Sausage Stew

  1. Preheat the oven to 200c/390f fan.
  2. Place a medium, oven-proof saucepan or dutch oven over medium heat. Add the olive oil and bring to temperature.
  3. Add the onion and garlic and fry for a few minutes until the onions are starting to turn translucent. Don’t let the garlic burn.
  4. Add the spices and chipotle paste and stir everything together. Cook for a further minute to temper the spices.
  5. Add the remaining ingredients and stir gently to combine, being careful not to break up the sausages. Bring to a simmer then cover with a lid and leave to cook for approximately 10-15 minutes. While the stew simmers, make the cornbread dumplings.

To Make the Cornbread Dumplings

  1. In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Whisk well.
  2. Dice the vegan butter into small cubes and add it to the bowl. Using your finger tips, rub the vegan butter into the flour mixture roughly until the mixture is sandy textured with some larger flakes of flat vegan butter throughout.
  3. In a small bowl, combine the soy milk and the apple cider vinegar. Pour over the flour/vegan butter mixture and use a spatula to mix until just combined into a rough dough. Don’t overwork the dough.
  4. Remove the dough from the bowl and place on a clean surface. Slice into 8 equal pieces and form each piece into a rough ball.

To Bake the Cobbler

  1. Stir the sausage stew. Place the dumplings evenly spaced on the surface. Cover with an oven-proof lid and place in the preheated oven. Bake for 20 minutes before removing the lid and baking for a further 10 minutes uncovered.
  2. Remove from the oven and top each dumpling with some diced tomato, coriander, some jalapeños and a small dollop of vegan sour cream.


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Keywords: chipotle sausage cornbread cobbler

Make the Stew

This is the easy part! Besides frying off your aromatics, this is basically an all-in-one recipe, so feel free to throw everything in the saucepan. We want to make sure the sauce reduces a little before we add the dumplings, so be sure to let it simmer for a good 10-15 minutes, otherwise, the dumplings will just sink to the bottom!

chipotle cornbread cobbler stew

Make the Dumplings

For this recipe, it’s best to use a firm vegan butter block rather than margarine. It’s also important that the vegan butter is cold when it gets added to the dry mixture. This’ll stop the dumplings from becoming tough.

cornbread vegan ingredientsvegan dumplings for stew

Bake the Cobbler

I like to bake with the lid on for ⅔ of the cooking time and then remove the lid for the final ⅓. This stops the dumplings from browning before they’ve had a chance to cook through.

vegan chipotle cornbread

Top the Dumplings

For a little extra freshness, top the dumplings with diced tomato, coriander, jalapeños, and a little dollop of vegan sour cream!



November 29, 2020

Stuffed Portobello Mushrooms

  • Author: Wicked Healthy
  • Yield: 2 -3 servings 1x


  • 2 Beyond Burgers (You can use our Wicked Kitchen Jalapeno Griller Patties or our Plant Chef Meat-Free Burgers)
  • 2 portobello mushrooms, stems diced
  • 1 white onion, half diced, half quartered
  • 2 400g tin tomatoes (whole peeled)
  • 1/2 cup cornmeal, medium grind
  • 10 cloves garlic, sliced
  • 1 glass red wine
  • 1 tsp red pepper flakes
  • 1 tsp fennel seeds
  • 1 1/2 tsp oregano
  • ¼ tsp smoked paprika
  • 1 star anise
  • 1 bay leaf
  • 1 TBSP capers
  • 2 TBSP plant-based butter
  • 4 slices plant-based cheese (we used Follow Your Heart), diced
  • Plant-Based milk (as needed, to thin polenta, about 3 – 5 TBSP)
  • 1 1/2 cups water
  • 200g baby spinach
  • Pinch black pepper
  • Pinch salt
  • Olive oil


  1. Prepare mise en place, preparing all ingredients as above, and preheat oven to 420f/215 C
  2. Crush red pepper flakes, fennel seeds, 1 tsp oregano, and star anise in a pestle mortar, until ground.
  3. Using hands, combine burgers in a bowl with the ground spice blend and a pinch of salt and pepper. Work through until thoroughly mixed.
  4. Take mushroom cups and place face up on a board, fill with seasoned burger mixture and pack down.
  5. Heat a cast-iron pan on medium-high heat and add a little olive oil when hot. Place mushroom face down on the cast iron pan.
  6. Heat a pot on medium-high heat, add 4 TBSP olive oil, ½ diced onion, and 6 sliced garlic cloves, followed by the diced mushroom stems and capers. Stir.
  7. Use a spatula to move the mushroom around the pan, to avoid sticking. Flip when slightly browned and set aside in a casserole dish. Add another mushroom to the pan face down and repeat the process. Sear quartered onions to the pan to when mushrooms have been removed. Add a little oil, salt, and pepper.
  8. Add tins of tomatoes to the pot, crushing the whole tomatoes with your hand. Stir. Add bay leaf (remember to remove before serving). Add 1 tsp salt and black pepper. Cook down for 5 minutes.
  9. Once onions are cooked, add into casserole dish around the mushroom and turn off the heat under the cast-iron pan. Add one scoop of sauce to the pan, swirl, and pour over mushrooms. Stir through sauce for a few more minutes and pour over portobellos and onion in the casserole dish. Use a spoon to even out.
  10. Bake in the oven for 20 minutes.
  11. Heat pot on medium-high heat, pour in 350 ml (1 ½ cups). Add 4 sliced garlic cloves to water, with butter. Bring to a boil and whisk, add a pinch of salt and pepper ½ tsp smoked paprika, ½ tsp oregano. Add in polenta slowly, keep whisking, as it will start to thicken straight away. Lower heat to a medium-low once combined and bubbling. Add cheese, a little milk and keep stirring Turn heat off and cover.
  12. Check Mushrooms after 20 minutes and cook for a further 15 minutes to reduce, remove and set aside to cool for 10 minutes.
  13. Transfer mushroom to cutting board and slice.
  14. Sear baby spinach in a cast-iron pan on medium-high heat, add a pinch of salt and pepper. Turn off the heat once wilted.
  15. Heat polenta again and whisk through, ready to serve.
  16. Plate up! Add a large spoon of Polenta to the centre of the plate, spinach to the side, and slices of mushroom on top, top with sauce.


Top with fresh Parsley, if you have it!

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Keywords: stuffed portobello mushrooms

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November 27, 2020

Vegan Spicy Noodles Recipe for One

  • Author: Richard Makin


  • 2 T dark soy sauce
  • 1 T Chiang kiang vinegar
  • 1 T light brown sugar
  • 2 t rice wine
  • 1.5 T corn starch
  • 80ml veg stock or mushroom bouillon
  • 1 t Szechuan chilli oil
  • 1 t vegetable oil
  • 2 spring onions, finely sliced with greens separated from whites
  • 1 clove garlic, crushed
  • A half thumb-sized piece of fresh ginger, finely sliced into matchsticks
  • 40g frozen vegan mince
  • 1 medium carrot, julienned
  • 1 pack udon noodles
  • 1/2 t toasted white sesame seeds
  • Small bunch of fresh coriander
  • 2-inch piece of cucumber, julienned


  1. To make the noodle sauce, combine the soy sauce, vinegar, brown sugar, rice wine, corn starch, and stock/bouillon in a clean jam jar. Shake up well until blended and set aside.
  2. In a frying pan or small wok over medium heat, place the Szechuan chilli oil and the vegetable oil. Bring to temperature then add the whites of the spring onions, crushed garlic, and ginger. Fry for a minute before adding the vegan mince.
  3. Fry the vegan mince for a further few minutes, stirring often to make sure nothing sticks or burns. Add the carrot and a splash of water (around 3 Tbsp). Allow cooking until all the moisture has evaporated and the carrot is al dente.
  4. Place the udon noodles in a bowl and cover with boiling water. Use a chopstick to gently swish the noodles around – they should begin to separate. Once separated completely (around 1 minute) drain the water and add the noodles to the frying pan.
  5. Shake up the sauce again before adding it to the pan. Stir everything together and reduce the heat to low. The sauce should thicken quickly and coat the noodles. If the sauce is too thick, add a small splash of water and stir well.
  6. Remove from the heat and serve topped with sesame seeds, fresh coriander, and the julienned cucumber.


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Keywords: vegan spicy noodles recipe for one


Here are a few tips to perfect, glossy, meaty noodles that are completely vegan!

Make the Spicy Sauce First

You need the sauce ready to go as soon as your noodles hit the pan. The noodles are basically cooked in boiling water before they even hit the frying pan, so there’s no need to fry them for any length of time. Noodles in, the sauce is – ready to go!

vegan spicy noodles sauce

Use a Chunky Vegan Noodle!

This recipe is most satisfying when made with thick, chunky noodles. I like to use udon because they’re so moreish and are made without egg, so are completely vegan.

chunky noodles for spicy vegan noodle recipe

Cook the Sauce Briefly

The sauce needs only a flash in the pan. If you cook it too long it’ll begin to caramelise and may turn bitter. Just heat it for long enough to thicken up and coat the noodles.

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November 26, 2020

Garlic Butter Mushroom Steak & Gravy

  • Author: Colin Mekenney


  • ½ head of cauliflower, chopped
  • 5 garlic cloves, peeled
  • 4 cloves garlic, sliced
  • 1 bay leaf
  • 1/4 cup plant-based milk (we used oat) (or more til smooth consistency is achieved)
  • 12 Yukon gold potatoes, cut into chunks, skin scored lightly
  • 1 sweet potato, peeled and chopped into chunks (optional)
  • 46 whole blue Oyster Mushrooms, straw stem trimmed (from BKW)
  • Cooking oil
  • Pinch salt
  • Pinch granulated garlic
  • PInch ground black pepper
  • Pinch smoked paprika
  • PInch onion powder
  • 1 bunch asparagus
  • 1 cup white button mushrooms, sliced
  • 1 TBSP vegan butter
  • 2 cloves of garlic, quick chopped
  • 1/4 cup Sherry
  • 1 TBSP white flour
  • 1 sprig fresh thyme
  • 3 pinches fresh ground peppercorns
  • Plant-based milk (we used oat) to desired consistency (about 1/2 cup)


  1. Prepare your mise en place (have everything washed, chopped, and ready to go)
  2. Bring cauliflower, garlic cloves, a pinch of salt and bay leaf to a boil in a pot of water.
  3. In a separate pot, bring potato chunks, sweet potato chunks, sliced garlic and salt to a boil.
  4. Carefully trim away the straw stem from the mushrooms, so you have whole clusters.
    Heat a cast iron pan wicked hot (to the point it sizzles when you splash water on it). Add a little oil to coat the surface, add cluster mushrooms to the pan stem side down. Sear for a minute before pressing with the additional pan.
  5. When they start to sizzle then press mushrooms using a second pan on top, allow the pan to rest on top at first. After a few minutes, apply pressure with the second pan.
  6. Lift second pan and wipe the bottom, flip mushrooms (which will be nicely browned on the bottom) and repeat the pressing step, letting the pan add weight initially, then applying pressure.
  7. Remove second pan, wipe the liquid from the bottom and press again, applying pressure. The mushrooms will release water, allow this to evaporate.
  8. Remove second pan, wiping off as before and lift up mushrooms gently, so they don’t stick. Add a little oil in each corner and swirl pan to coat. Season with granulated garlic, black pepper, salt, smoked paprika and onion powder. Turn again. Repeat the pressing step and wipe off second pan.
  9. Season again with granulated garlic, black pepper, smoked paprika, salt and black pepper. You’ll notice the water and most of the oil has evaporated. Turn again several times until crispy and brown on both sides. Turn off heat and place steaks on a baking paper lined baking sheet.
  10. Blend cauliflower and garlic (remove bay leaf) in a blender, with a little of the water from the pot and a splash of oat milk. Add a little salt and pepper and blend until super smooth. Pour sauce into a pan/bowl.
  11. When potatoes are soft, strain 99% of the liquid and rough mash in the pot. Add creamy cauliflower and garlic sauce to the mash, with salt and pepper. Mash until smooth. Set aside and cover.
  12. Heat up the cast-iron pan again (no need to wash). Add asparagus and a tablespoon of vegan butter, stir to coat and cook for a minute with salt and pepper until asparagus turns a vibrant green colour. When done, place next to mushroom steaks on baking sheet.
  13. Add mushroom steaks back to the hot buttered pan. Quick chop 2 cloves of garlic and add to pan with more butter. Move steaks to the side of the pan and add button mushrooms to the pan. After a minute remove the steaks back to the tray and add a shot of sherry to the button mushrooms, stir and cook for a minute, sprinkling a light dusting of flour on top, whisk gently. Add fresh thyme and keep whisking, while adding plant-based milk and fresh ground peppercorns to create a roux. As soon as sauce starts to thicken up, lower heat while it bubbles.
  14. Plate up! Place mash in the centre of the plate, with mushroom steak off centre, with a side of asparagus. Pour over butter peppercorn sauce and garnish with fresh thyme.


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Keywords: garlic butter mushroom steak and gravy

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November 13, 2020

Vegan Steak Pie

  • Author: Richard Makin
  • Yield: 2 - 4 servings 1x


  • 1 T vegan bouillon powder
  • 1 t marmite
  • 2 dried shiitake mushroom
  • 200ml boiling water
  • 50g soya chunks
  • 2 T olive oil
  • 4 shallots, peeled and roughly chopped
  • 2 cloves garlic, finely minced
  • 2 bay leaves
  • 1/2 t dried sage
  • 1/4 t dried thyme
  • 1/2 t mustard powder
  • 2 carrots, around 150g once peeled and diced
  • 1 medium Maris piper potato, around 200g once peeled and diced
  • 2 T plain white flour
  • 3 T vegan red wine
  • 2 T dark soy sauce
  • 200ml water
  • 1 sheet pre-rolled puff pastry
  • 3 T soy milk or soy cream
  • 1/2 t agave syrup


  1. In a small bowl, combine the bouillon, marmite, shiitake mushrooms and boiling water. Stir well to make sure the bouillon and marmite are dissolved. Add the soya chunks, stir and cover with a plate or lid. Set aside to soak for 10 minutes.
  2. Place a medium saucepan over medium heat and add the olive oil. When hot, add the shallots and the garlic. Fry for a few minutes or until the onions are becoming translucent before adding the bay leaves.
  3. Drain the soya chunks but reserve the soaking water and shiitake mushrooms. Add the soya chunks to the saucepan and fry for a further few minutes. Add the dried herbs, mustard powder, carrots and potatoes. Stir well and cook for a further few minutes.
  4. Add the plain white flour and stir to coat all the veggies and soya chunks. Add the red wine and soy sauce and stir to combine.
  5. Remove the shiitake mushrooms from the reserved soaking water and finely chop. Add the chopped shiitakes along with the reserved soaking water to the saucepan and stir. Follow with the 200ml water. Bring back to a simmer and allow to bubble away for a further 2 minutes.
  6. Remove the saucepan from the heat and transfer the mixture to a shallow baking tray in order to allow it to cool. Leave to cool on the counter for at least 20-30 minutes. Meanwhile, preheat the oven to 200c/390f.
  7. Once the mixture is cooled, transfer to a suitable pie dish (the filling should be around half a cm from the surface of the pie dish – if the dish looks too full, use a different one as you’ll find too much of the filling will escape).
  8. Unroll the puff pastry and cut to size (you want to aim for just larger than your pie dish). Gently score the top of the puff pastry with a sharp knife in a diamond design then place over the pie dish. Use a fork to crimp the edges, trim off any excess pastry and use a sharp knife to make a small hole in the centre of the pie to allow steam to exit.
  9. In a small bowl mix together the soy milk/cream and the agave syrup to make your “egg” wash. Brush the surface of the pie with the wash.
  10. Place on a baking tray and place in the oven to bake for 25-30 minutes. Watch closely during the last 5 minutes to make sure the top of the pie doesn’t burn.
  11. Remove from the oven and serve immediately.

Keywords: vegan steak pie


Hydrate the Soy Chunks

To make sure the soy chunks taste super meaty, we’re going to rehydrate them in a delicious broth. First combine some marmite, bouillon, and shiitake mushrooms with some boiling water. Mix well to make sure everything is dissolved then add the soy chunks and cover. Soy chunks are a great source of protein and are super low in fat.

Fry off the Onions and Garlic

I like to use shallots in this recipe as they keep their shape in the pie and have a bold aromatic flavour. I also love the depth bay leaves bring, so be sure to add these here.

garlic and onions for vegan meat pie

Add the Soy Chunks and Veggies

When selecting a potato to use in this recipe, make sure it’s a “waxy” variety. Fluffy, floury varieties will disappear when cooked and make the filling stodgy and pasty.

vegan soy chunks and veggies for meat pie

Add the Flour and Herbs

You can definitely go rogue and use your favourite herbs here. If you have fresh herbs growing in the garden, why not use those? Rosemary and thyme would also work great in this recipe. Be sure to stir the flour into the mixture well and coat all the ingredients properly.

flour and herbs for vegan meat pie recipe

Add the Liquids

Before the flour burns, add your liquid ingredients. I use a nice vegan red wine (but not too nice obviously!) and some dark soy sauce. You’ll also be throwing in the reserved soaking broth from the soy chunks here, for extra umami!

vegan meat pie cooking

Cool the Filling

It’s important to cool the filling properly before topping with the pastry. If heated up before baking, the pastry will begin to leak oil and won’t rise to it’s crispy puffy potential. The filling will cool quickest in a shallow baking tray.

meat pie ingredients

Top with Pastry and Bake

I like to score my pastry lightly before baking, this way you get much more texture on the final baked pie. Lay the pastry over the filling and crimp the edges with a fork. Make sure you pierce a small steam hole in the centre and brush with your vegan egg wash.

vegan meat pie before bakingvegan steak puff pievegan puff pie cooked

November 2, 2020

Fresh Vegan Pasta

  • Author: Wicked Healthy
  • Yield: 1 pound 1x



  • 1⁄2 (14-ounce) package firm silken tofu, drained
  • 11⁄2 cups “00” pasta flour, plus more as needed
  • 11⁄2 cups semolina flour, plus more as needed
  • 3 TBSP red palm oil
  • 2 TBSP filtered water, plus more as needed
  • 1⁄2 tsp sea salt

making fresh vegan pasta from scratch


  1. Combine the tofu, flours, oil, water, and salt in the bowl of a food processor and process until the flour is evenly moistened and crumbly, about 10 seconds. Continue to process until the dough comes together to form a loose ball and feels moist but not sticky, about 2 minutes. Pinch the dough to test its consistency: If the dough seems excessively sticky, add more “00” flour, 1 tablespoon at a time, processing until just incorporated. If the dough is too dry, add a teaspoon or so of water. Dough is all about feel.
  2. Remove the ball of dough from the food processor and wrap tightly in plastic wrap. (The food processor heats up the dough and makes it too soft to work with right away.) Refrigerate the dough for at least 1 hour to firm it up. The dough can be refrigerated for up to 1 day or frozen for up to 1 month.
  3. Flour a work surface and your hands. Cut the dough into 4 equal pieces. Working with one piece at a time (cover the others to prevent them from drying out), roll or press the pasta out on a lightly floured work surface into a rough rectangle. Feed the dough through the widest setting of a pasta machine; catch the sheet of dough in the palm of your hand as it emerges from rollers. Lightly dust both sides of the pasta with a little flour. Run the dough through the machine two more times, then fold it into thirds. The dough will start to feel silky smooth. Then reduce the setting by one and crank the dough through again two or three times. Continue reducing the dial setting and rolling the dough through until the machine is at the second-to-narrowest setting (number 2 on most machines); the sheet should be about 1/16 inch thick.
  4. Cut the long sheet into two workable pieces, put them on a baking sheet dusted with flour and semolina, and cover with a damp towel. Repeat with the remaining pieces of dough.
  5. The dough should be cut or shaped shortly after being rolled out so it won’t dry out. Or, to store the sheets of pasta, stack between pieces of wax paper, tightly wrap in plastic wrap, and freeze for up to 1 month.


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kneading vegan pasta doughflour and vegan pasta doughstretching fresh pasta doughshaping fresh vegan pastafinal touch vegan pasta recipe

Keywords: fresh vegan pasta