MEAT LESS FOR LOVERS
Believe it or not, you can make a Meatlovers Pizza out of plant-based ingredients
Fto lolly cake, every dish in this book is 100 per cent vegan, made with wholefood ingredients that can all be found on the shelf at your local supermarket.
No fancy ‘superfoods’, no expensive powders — just good, fresh ingredients!
Eden Vegan is the ideal entry point into plant-based cooking, whether you’re looking to add a meat-free meal a week, or switch to a plantbased diet, or are simply looking for veggie-packed inspiration and recipes to add to your cooking repertoire.
Kiwi author Tess Eden first made the leap into a vegan lifestyle six years ago, after enjoying a vegetarian diet for 11 years. She came to veganism for ethical reasons, and has since become an advocate for the environmental and health benefits a meat-free diet provides.
MEATLESS MEATLOVERS PIZZA
One of the first vegan swaps I wanted to perfect was the meatlovers pizza. Growing up in New Zealand, this was a much-loved takeaway order. I knew, despite the name, that a delicious plant-based version could be made. This pizza is topped with shredded tofu and jackfruit marinated in barbecue sauce that is full of smoky flavour.
Ingredients
100g firm tofu, grated 200g jackfruit, drained and shredded
1 pizza base
1 Tbsp tomato paste
1⁄2 cup grated vegan cheese
1⁄4 red onion, sliced 2 mushrooms, sliced chilli flakes barbecue sauce
3⁄4 cup ketchup
1⁄8 cup apple cider vinegar
1⁄8 cup brown sugar
1⁄2 tsp liquid smoke sauce 1 Tbsp soy sauce
1 Tbsp sriracha juice of 1 lemon
Method
Preheat oven to 200C fan-bake.
Whisk sauce ingredients together in a small mixing bowl until combined.
Combine the sauce with the grated tofu and shredded jackfruit in a bowl, mixing well. Leave to marinate for 10 minutes while the rest of the pizza is prepared.
Layer the pizza base with tomato paste, grated vegan cheese, red
onion and mushrooms. Top with the marinated tofu and jackfruit. Sprinkle with salt and pepper and chilli flakes.
Bake for 20 minutes, or until crispy.
❏ TIP: You can add vegan sausage for even more ‘meatiness’.
LOLLY CAKE
My vegan lolly cake recipe became a hit online, loved by my New Zealand followers in particular for its nostalgic flavour. With gelatine-free lollies readily available at supermarkets, this slice is easy to make and tastes just like the original. Whether you’re a longtime fan of lolly cake or discovering it for the first time, my vegan version is a delicious alternative that everyone can enjoy.
Ingredients
250g vegan malt biscuits
1 cup vegan fruit lollies, chopped
1⁄4 cup vegan butter, melted 200g coconut condensed milk
1⁄2 cup desiccated coconut
Method
Put malt biscuits into a blender and whizz into fine crumbs.
Place all ingredients except desiccated coconut in a large mixing bowl and stir to combine.
Press into a lined 23cm x 13cm loaf tin.
Sprinkle coconut over the top and press down lightly. Set in the fridge for at least 30 minutes before cutting into slices. It will keep in the fridge for up to a week.