October 5, 2021

Beer & Vegan Sausage Recipes for Oktoberfest

Beer And Vegan Sausage Recipes For Oktoberfest

oktoberfest beer and vegan sausage recipes

Hoist a beer and sausage and celebrate! Oktoberfest has become an international phenomenon, and plant-based meats make it easy for vegans to join the fun. Dig into our best recipes using plant-based sausage, plus a few tips on choosing a vegan beer.

Oktoberfest started in 1810 in Munich, Germany, and now it’s enjoyed all over the globe. In fact, Oktoberfest is the world’s largest folk festival, attended by more than 6 million visitors in Munich alone. It includes various foods, feats of strength, and old-fashioned competitions like tree climbing, stein holding, and, of course, beer drinking. The traditional Oktoberfest beer is a full-bodied amber brew, also called Märzen because it’s brewed in March with a slightly higher alcohol content so the beer will last until fall.

Vegan Beers for Oktoberfest!

vegan sausage wicked little brats for oktoberfest
wicked chorizo style banger sausages

Click this link (ha!) to find out more. You can use them in any recipe calling for vegan sausage, including some of our favorites below. While you’re at, cook with the beer you’re drinking too. Prost! That’s German for Cheers!

Plant-Based Sausage Recipes

Recipes Using Plant-Based Beer!

September 15, 2021

Easy Vegan Meal Prep: Weeknight Dinner Solved

Back-to-school time doesn't have to be stressful. Keep it light and super-delicious with a little weekend meal prep. We got you covered!

Easy, Quick Vegan Meal Preps

Make-ahead sauces are essential to the plan. Keep your family happy by keeping some basic sauces like Vegan Nacho Cheese Sauce, Basil and Pumpkin Seed Pesto, and Nana’s Red Sauce in the fridge or freezer. That sauce page also includes a video of our favorite prep tips developed from years in busy, hot restaurant kitchens. Find out the easy way to peel ginger, how to keep guacamole from turning brown, and much more!

Make-Ahead Sauces

September 8, 2021

Tomatoes Galore! Our Best Late Summer Tomato Recipes

Want an easy way to cook really tasty food? Start with the best ingredients you can. It’s that simple!! That’s why a basic sauce made with fresh tomatoes tastes amazing on pasta in the summer – and maybe not so awesome in January. Tomatoes are at their peak right now. It’s time to dig in! Scour the farmers’ markets. Grab the heirlooms. Go for the odd knobby ones! All kinds and colors of tomatoes can be roasted, grilled, sautéed, fried, pickled, stuffed, or chopped fresh to make something like a simple tomato-cucumber salad. Or a spicy pico de gallo. If you have a tomato avalanche, cook up a big batch of our Nana’s Red Sauce or Tomato Habanero Jam. Both of these sauces are bangin’ on everything from rice and pasta to pizza and sandwiches! Freeze the extras and enjoy those jammy tomato flavors all winter long.

Some quick tips: When you get your tomato haul home, keep them at room temperature (above 55ºF/13ºC). If you refrigerate tomatoes, you kill a key flavor compound that makes them taste so good. Chilling can also make the flesh mealy.

Also, did you know that tomatoes can help prevent cancer? They contain an antioxidant called lycopene that can help prevent certain cancers like prostate cancer (you listening, gents?). And get this: Cooking tomatoes actually increases their lycopene content, giving you more cancer protection. These little orbs of love are also high in fiber, which makes your gut happy, and they’re high in vitamins A and C, both of which can help prevent cancer. Plus they’re low in calories. And they taste friggin great! A little sweet, a little savory, a dash of acid, a bit of bitter, a burst of aroma…tomatoes got it goin’ on! Want to lessen the bitterness? Strain out the seeds. Boom! Oh, and when a recipe calls for tinned tomatoes, you can of course use fresh. Check out some of our favorite ways to enjoy tomatoes below. While you’re at it, invent some new ways of your own!

Salads, Soups and Sandwiches

Pizza and Pasta

Other Mains


June 24, 2021

Vegan Crepes with Roasted Rhubarb

  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


For the Roasted Rhubarb

  • 250g rhubarb, sliced
  • 2 Tbsp caster sugar
  • 1 Tbsp lemon juice
  • 1/2 tsp vanilla extract

For the Vegan Crepes

  • 225g plain white flour
  • 450ml soy milk, unsweetened
  • 2 Tbsp vegetable oil plus more for frying
  • 1 Tbsp caster sugar

For Serving

  • 2 Tbsp icing sugar
  • 100ml vegan yogurt


To Make the Roasted Rhubarb

  1. Preheat the oven to 180c/355f (fan).
  2. Place the rhubarb in a medium bowl and add the caster sugar, lemon juice and vanilla extract. Toss to coat the rhubarb completely. Transfer the rhubarb to a small roasting tin and cover the top with tin foil. Place in the oven to roast for 20 minutes.

To Make the Crepes

  1. In a large bowl, combine all the crepe ingredients and whisk until smooth. Set aside for 10 minutes.
  2. Heat a large, non-stick frying pan (or ideally crepe pan) over medium heat and drizzle with a little vegetable oil.
  3. Use a ladle to scoop some batter and add to the centre of the hot pan. Swirl the pan around to make a large thin crepe. Cook until the top of the crepe looks matte and no longer wet.
  4. Flip the crepe and fry for a further minute or until lightly browned underneath. Fold in quarters and remove from the pan. Repeat with all the remaining batter.

To Serve the Vegan Crepes

  1. Arrange the crepes on plates and top with vegan yogurt, the roasted rhubarb and a sprinkle of icing sugar.


Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Keywords: vegan crepes with roasted rhubarb recipe


Like with non-vegan crepes, the batter is better when left to rest for 10 minutes or so. Before you start frying up crepes, let it rest!

vegan crepe batter

Knowing when to flip your crepe is easy! Just wait for the top to turn matte and no longer wet or shiny looking. This means it’s just about cooked all the way through.

crepes vegan recipe in pan

On the second side, you’re looking for those mottled, golden-brown marks to indicate the crepe has that perfect balance of crisp and softness. Be sure to carefully lift the crepe every now and then to make sure it’s browning nicely.

flipping crepes

These crepes are basically sugar-free so they work well for both sweet and savoury fillings. I love roasted rhubarb with a little vegan yogurt. Feel free to add a touch of icing sugar to maple syrup to sweeten things up.

vegan crepe with roasted rhubarb recipe final plated

Strawberry Compote with Simple Breakfast Waffles

  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 large waffles 1x


For the Strawberry Compote

  • 190g frozen strawberries
  • 2 Tbsp caster sugar
  • 1 Tbsp lemon juice
  • 60g frozen blueberries
  • 1 Tbsp corn starch
  • 2 Tbsp water

For the Waffles

  • 350ml soy milk
  • 1 tsp lemon juice
  • 125g plain white flour
  • 60g wholemeal flour
  • 2 tsp baking powder
  • ½ tsp cinnamon
  • 3 Tbsp sugar
  • Pinch sea salt
  • 3 Tbsp sunflower oil
  • 1 tsp vanilla extract


To Make the Strawberry Compote

  1. Place the strawberries, sugar and lemon juice into a small saucepan and place over medium/low heat. Stir often until the fruit is all melted then leave to simmer for around 5 minutes. Once the strawberries are just about falling apart, add the blueberries and stir well to combine before reducing the heat to low.
  2. In a small bowl, combine the corn starch and the water until smooth, then add it to the compote and stir well. The mixture should thicken rather quickly. If the mixture doesn’t thicken, repeat this step with another Tbsp of corn starch.
  3. Turn off the heat and set aside to cool completely. Alternatively, transfer the compote to a sterilised jar and leave to cool on the counter before refrigerating.

To Make the Waffles

  1. Preheat the waffle iron and brush carefully with a little sunflower oil to prevent the waffles from sticking.
  2. In a measuring jug, combine the soy milk and lemon juice. Stir well and leave the soy milk to thicken.
  3. In a medium bowl, sieve together the flours, baking powder, cinnamon and sea salt. Set aside.
  4. Add the sunflower oil and vanilla extract to the thickened soy milk and whisk to combine. Pour the wet mixture into the bowl of dry ingredients and mix well to combine.
  5. Pour half of the batter into the waffle iron. Close and cook until steam stops rising from the iron. Remove and serve with vegan butter and the strawberry compote. Repeat with the remaining half of the batter.


Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Keywords: strawberry compote with simple breakfast waffles recipe

When making the compote, be sure to not overcook the fruit. The acidity in fruit is what makes it delicious, but it also disappears quickly under hot conditions. This is why we add the blueberries after the strawberries (because they take much less time to cook). Also don’t worry if the compote looks thin half-way through cooking. As soon as you add the corn starch it’ll thicken up!

strawberry compote recipe ingredients

Waffles LOVE to stick to the waffle iron, so be sure to brush the iron with vegetable oil before you make each waffle.

vegan breakfast waffles recipe

The waffles will rise much better with a little acidity in the mix – this is why I make a quick soy milk “buttermilk” by whisking together the soy milk and the lemon juice. You’ll notice a lovely fluffy texture to the waffles thanks to this ingredient, so don’t skip it!

simple vegan breakfast waffles recipe

The recipe makes 3 large, circular waffles, but this may differ depending on the size of your waffle iron. I like to break the waffles into quadrants when serving a bunch of people. Enjoy!

strawberry compote recipe

March 30, 2021

Nana’s Red Sauce Recipe

  • Author: Wicked Healthy
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8 cups 1x


For Nana’s Red Sauce

  • 1 red bell pepper
  • 1 white onion
  • 9 cloves garlic
  • Fresh oregano
  • Crushed red chilies
  • Salt
  • Black pepper
  • 2 cans (28 ounces each) San Marzano canned plum tomatoes
  • ½ can of water
  • 1 small can (6 ounces) of tomato paste
  • Olive oil
  • Fresh basil


  1. Rough dice the red pepper and onion, don’t worry about this too much, as it will all get blended later.
  2. Heat a large saucepot over medium-high heat. Sauté the onions and bell pepper in a little oil, for about 4 minutes.
  3. While that cooks, thinly slice the garlic, then add to the pot with a little fresh diced oregano, crushed red chillies and season with a little salt and pepper. Stir through to combine thoroughly.
  4. Add the canned tomatoes, ½ a can of water, and the whole can of tomato paste. Stir it up and keep the heat nice and low, using a wooden spoon to break up the tomatoes to release the juices. Cover with lid and bring to a simmer, stirring frequently (every 5 minutes). The sauce will reduce down and thicken over 45 minutes – 1 hour (1 hour 30 minutes, depending on the juiciness of your tomatoes).
  5. To make this red sauce recipe more smooth, take off the heat and use an immersion blender in the pot, to blend to desired consistency. Add salt to taste and finish with a swirl of olive oil and coarse chopped basil leaf for a burst of freshness.


Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Keywords: nana's red sauce recipe

Check this blog to see our fresh pasta recipe!

Pro Tips- Cheater chopping: Pulse the onion in a food processor. While it’s sautéing, pulse the garlic and bell pepper as well. Then chop the canned tomatoes the same way. If you use a food mill when it’s done cooking, the mill will strain out the seeds for you. – Nana used fresh tomatoes whenever possible. To do that, peel, seed, and chop 6 pounds of fresh San Marzano tomatoes and use them instead of the canned. – If your tomatoes are sweet enough, you will not need the pinch of sugar. Alternatively, you could get a little sweetness by adding 1⁄2 cup finely shredded carrot when sautéing the onions.

plant based fresh pasta and red saucewicked fresh pasta and nanas red sauce recipe

Cheesy Buffalo Cauliflower & Brussels Sprouts

  • Author: Wicked Healthy
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: Serves 2-4 1x
  • Category: Vegan
  • Method: Bake
  • Cuisine: Snacks


for the buffalo sauce

  • C or 80 ml hot sauce
  • ½ C or 125 ml plant-based butter, melted
  • 1 head cauliflower, core removed, chopped into florets
  • about 15 Brussels sprouts, ends, and outer leaves removed
  • 1 block firm tofu, cubed
  • pinch pepper
  • 2 t nutritional yeast (or, hippy fish food, as we like to call it)
  • 1/2 t garlic granules
  • cilantro, for garnish
  • 2 large carrots, sliced into sticks
  • 3 ribs celery, sliced into sticks


  1. Preheat oven to 450°F/232°C.
  2. Prepare all the vegetables and tofu. Add to a mixing bowl and set aside.
  3. To prepare the Buffalo sauce, whisk together hot sauce and melted v-butter, drizzling butter slowly in as you whisk.
  4. Toss cauliflower florets, Brussels sprouts, and tofu together with the buffalo sauce, pepper, nutritional yeast, and garlic powder.
  5. Pour and spread evenly onto the prepared baking sheet. Bake for 10 minutes, then remove from oven.
  6. Transfer entire the entire contents of the baking sheet into a large cast iron skillet.
  7. Pour 1 cup (225 grams) of the vegan cauliflower cashew cheese sauce evenly over everything, and return to the oven.
  8. Bake for 8-10 minutes, or until the cheeze starts to brown. Remove from oven. Drizzle any remaining buffalo sauce over the top.
  9. Warm the remainder of the Wicked Awesome Sauce in a small bowl for dipping.
  10. Garnish cauliflower and Brussels sprouts with cilantro, and serve with carrot and celery sticks, and the warmed Awesome Sauce.


Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

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Keywords: cheesy buffalo cauliflower & brussels sprouts

Butternut Squash Bisque Shooters Recipe

  • Author: Wicked Healthy


Butternut Squash Bisque Shooters Recipe:

  • 2 ½ cups butternut squash or other squash
  • 1 ½ tbsp olive oil
  • 1 onion, rough
  • 6 cloves of garlic
  • 1 tbsp fresh thyme
  • ¼ cup sherry wine
  • 4 cups water (1 L)
  • Sea salt, to taste
  • 1 tbsp vegan butter
  • Toasted Pumpkin seed oil as drizzle as garnish (optional)
  • Toasted pumpkin seeds as garnish (optional)
  • Parsley, chopped for garnish (optional)


  1. Begin heating a large pot over medium-high heat.
  2. Remove the seedbed of the butternut squash (see video for example) and then peel the squash.
  3. Cut the peeled squash into medium-sized cubes. You’ll be blending this in a later step, so just small enough to help the squash cook faster. Bigger pieces = longer cooking time.
  4. Peel the onion and give it a rough chop. Again, you’ll be blending this so it doesn’t need to be perfect.
  5. Peel the garlic and again rough chop.
  6. Add about 1 Tbsp of olive oil to the pot, then add the onions, garlic, and fresh thyme. Sauté until they get a bit of color.
  7. Once the garlic and onions are looking good, add the squash. Sauté for a few more minutes until the squash starts to lightly brown. The key here is that you’re building layers of flavor for your butternut squash bisque, so you want the squash to cook down a bit.
  8. Once the squash has picked up some color, add the sherry to deglaze. Stirring frequently, let the sherry bubble away until it has reduced by about half.
  9. Add the water and bring it to a boil. Reduce heat and simmer for 20-30 minutes, until the squash is tender and the liquid has reduced by about half.
  10. Remove from heat.
  11. Using a hand blender, blend the mixture until about half smooth. You want to keep it on the rustic side for now and then we’ll add some seasonings. ( Alternatively, you can transfer the mixture into a blender to blend if you don’t have a hand blender.)
  12. Add a pinch or two of sea salt (to taste) and a Tbsp of vegan butter.
  13. Continue blending the mixture, incorporating the salt and butter until the mixture is silky smooth.
  14. Now you’re ready to serve your butternut squash bisque shooters recipe! If you’re serving in a bowl, go ahead and serve it as hot as you’d normally serve soup. If you’re serving as a shooter in shot glasses as seen in the video and photos, WARNING: LET THE SOUP COOL quite a bit before pouring into the glasses and serving. You really don’t want to pour boiling hot soup into thin glass containers!
  15. As an option, garnish with a drizzle of pumpkin seed oil, parsley, and pumpkin seeds.


Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods

We’ve got Wicked merch! Head to the Wicked Healthy Store!

Want more inspiration? Check out our Wicked Healthy YouTube Channel!

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Keywords: butternut squash bisque shooters recipe

cutting butternut squashbutternut squash chopped piecesboiling squash for shooters recipe
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January 29, 2021

Quick Vegan Kimchi Hashbrown Recipe

  • Author: Richard Makin
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2 Servings 1x


  • 350g Maris piper potatoes, washed but not peeled
  • 85g kimchi, finely chopped
  • 1/2 tsp gochugaru
  • 1/4 tsp garlic powder
  • 1 tsp psyllium husk powder + 3 TBSP water
  • 1/4 tsp flaky sea salt
  • 3 TBSP olive oil


  1. Coarsely grate the potatoes or use a Thai peeler to julienne them into long, thin strips. Wash thoroughly in a medium bowl of water, rinse and repeat two more times.
  2. Lay a clean napkin or cheesecloth over the empty medium bowl and add the washed potato shreds. Pinch together the corners of the napkin and twist as firmly as you can until the water from the potatoes drips from the bottom into the bowl. Discard the water and wash the bowl.
  3. Remove the napkin and return the drained potatoes to the medium bowl. Add the Chopped kimchi, gochugaru, garlic powder, and flaky sea salt. Mix well to combine.
  4. In a separate small bowl, combine the psyllium husk powder and the water. Whisk until combined then immediately pour over the hashbrown mixture. Mix well until completely combined and the mixture gently holds together.
  5. Place a large frying pan over medium heat and add one tablespoon of the olive oil. Bring to temperature and swirl the pan to make sure the oil covers the whole surface.
  6. Place a dessert spoon of the mixture into the pan and press down flat/spread out into a thin layer using a spatula. Repeat twice more so you have three hashbrowns cooking in the pan. Fry for around 4-5 minutes on each side, checking to make sure they’re not burning often.
  7. Once fried on both sides, remove from the pan and place on a baking tray lined with kitchen roll to absorb any excess oil. Add another tablespoon of olive oil to the frying pan and repeat the process until you have no hashbrown mixture remaining.
  8. Serve the hashbrowns with fresh coriander, vegan mayo, sriracha, and sesame seeds (optional) or simply with a sprinkle of flaky sea salt.


Did you make this quick, vegan recipe? Tag @wickedhealthy on Instagram and hashtag it #eatwickedfoods

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Want more inspiration? Check out our Wicked Healthy YouTube Channel!
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Keywords: quick vegan kimchi recipe: kimchi hash browns

Simply grating potato for your hashbrowns works great, but for extra texture, I like to use a thai peeler, which essentially makes long, thin, julienned ribbons out of any hard vegetable. If you don’t have one, a spiralizer does essentially the same thing.

potatoes for kimchi hash brownspeeled potatoes for hash browns

The first key to perfectly crispy hashbrowns is to remove as much water from the potatoes as possible. I like to squeeze all the water out through a clean napkin or cheesecloth. It takes some strength but every drop of water you manage to wring out leads to a crispier hashbrown.

kimchi hash browns peeleddrying hash brownsdried hash browns

When picking kimchi, remember that kimchi isn’t traditionally vegan – it contains fish. If you’re using a store-bought variety of kimchi, be sure to pick one which is labelled as vegan.

kimchi hash brown seasonings mixkimchi hash brown mixed

Most hashbrown recipes traditionally use egg to bind the potato together. Instead, we’re using psyllium husk powder, hydrated with a little water. It binds everything together and stops the hashbrown from falling apart in the pan. If you don’t have psyllium husk powder, you can use ground flax seeds instead. Garnish and serve this quick, vegan kimchi recipe!

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