Indian inspired pumpkin and turmeric soup


Serves 4

Coconut oil

1 large onion, roughly chopped

2 medium carrots, roughly chopped

500g of pumpkin cubed into 2 cm pieces – I use Kent, but butternut would work too

270mls coconut cream

2 cups of veggie stock

2 cups filtered water (more if needed)


Spice mix

1 teaspoon of cumin

2 teaspoon of smoked paprika

2 teaspoon of ground coriander

½ teaspoon cinnamon

2 teaspoons of finely grated fresh ginger

2 teaspoons of finely grated fresh garlic

Either 6 teaspoons of fresh turmeric or 2  teaspoons of powdered turmeric


Coconut flakes

1 cup of coconut flakes

1 teaspoon of smoked paprika

Pinch of salt

Coconut oil spray

Coconut yogurt to serve (I use Nakula, it is so yummy!)

Fresh coriander to serve if desired



  1. Preheat your oven to 190 degrees Celsius/375 degrees Fahrenheit
  2. In small bowl, combine the spice paste ingredients and set aside
  3. In large soup pot, add olive oil and onion until translucent
  4. Add the spice paste ingredients, stir until they become aromatic
  5. Add carrot, pumpkin, coconut cream, stock, water and bring to the boil, reduce heat and let simmer for about 20-25 minutes
  6. Meanwhile, toss the coconut flakes in smoked paprika and salt, place on baking tray, spray with coconut oil and bake for about 3-5 minutes until crunchy (mine went crunchy in a hot oven after cooking something else, about 120 degrees Celsius)
  7. Blend to your desired consistency adding more water need be and serve immediately with coconut flakes, dollop of coconut yogurt, naan and fresh coriander


Works out at around $3 a serve, whether you make your own naan or buy it from the store. I made the Minimalist Baker‘s recipe.

Mushroom, leek, spinach creamy pie

The filling makes 2 adult size pies and there is also enough to make mini pastries with puff pastry for snacks!


Olive oil
400g of mushrooms, sliced
1 leek, washed, trimmed and cut finely
2 cups of baby spinach (thawed frozen would work too)
1 cup of veggie stock
Filtered water (if required)
3 tablespoons of hemp seeds
2 sheets of short crust pastry (the Pampas brand is vegan!)
Soy milk to brush pastry

Creamy sauce for the pies
2 tablespoons of Buttery Nuttelex or vegan butter
2 tablespoons of tapioca flour or gluten free flour
1 cup of almond milk


1. Preheat oven to 190 degrees Celsius / 375 degrees Fahrenheit
2. Start by spraying medium sized ramekin with non-stick spray (the ones I used were about 15cm)
3. Place sheets of pastry over the ramekins and allow to defrost
4. Add oil, garlic and leek to pan and stir until translucent
5. Add mushrooms, spinach, stock, hempseeds and stir through until they are cooked. You may need to add additional water
6. In another small saucepan, add vegan butter and allow to melt over a medium heat
7. Reduce heat to low-medium setting and whisk in flour until a paste like texture is formed (start of a basic roux)
8. Add almond milk slowly until it comes together trying to get as many lumps out as possible, absolutely ok if there are lumps though! (you may need more milk)
9. Add to mushroom mixture and stir thoroughly
10. Allow to cool down slightly
11. Fill the ramekins and fold in the sides, brush with soy milk
12. Bake for 1 hour and serve with salad or your favourite seasonal veggies!

Buffalo cauliflower “wings” with not so “ranch” dressing

Ingredients for “wings”

1 large head of cauliflower

½ cup soy or almond milk

About ½ cup of water

¾ cup of chickpea flour (I love the taste this adds to the dish, but will work with normal or gluten free flour too)

2 teaspoons of freshly minced garlic

½ teaspoon of garlic powder

1 teaspoon of ground cumin

1 teaspoon of salt

Pepper to taste


3 tablespoons of Nuttelex or other vegan butter

¾ of a cup of your favourite hot sauce


Carrots, celery, cucumber to take away some heat!


Not quite ranch dressing

1 cup soaked cashews

3 cloves of roast garlic

½ cup soy milk

1 teaspoon salt

1 tablespoon of lemon juice

1 tablespoon of apple cider vinegar


  1. Preheat your oven to 220 degrees Celsius/420 degrees Fahrenheit
  2. Wash and cut cauliflower head into florets resembling chicken wing size
  3. In a large bowl, combine dry ingredients well, add water and milk to form a batter. (You may need more or less water, depending on desired thickness)
  4. Place cauliflower in the bowl making sure that each piece is coated, remove each piece individually and place on lined tray in a single layer (you don’t want any excess batter on the tray as it will burn)
  5.  Bake for 20 minutes until golden
  6. Place all of the ranch dressing ingredients into a blender (I use the smoothie attachment of my Nutri Ninja) and whiz up until combined well. Pour into ramekin, cover and put in the fridge until you’re ready to eat.
  7. Meanwhile in a small saucepan on low heat melt vegan butter and mix in hot sauce. Remove from the heat just as it starts to melt.
  8. Once the 20 mins is up, toss the cauliflower in the hot sauce mix and place back on same tray and put back in the oven for another 25 minutes so it really crisps up!
  9. Serve immediately with the ranch and desired veggies 😉

Yummy granola!

It’s not until I had kids that I started to really pay attention to nutritional information on labels, I always knew how to read them, but preferred to ignore and consume anyway.

I make my own now so I know exactly what’s going in their little tummies!

Yummy Granola


2 cups of oats (I use quick oats)

1 cup of coconut – either desiccated, shredded or flakes

½ cup of ground flaxseed or cocoa – (I use the Celebrate Health Flaxseed with Cocoa & Berries mix)

½ cup maple syrup

½ melted coconut oil

½ cup dried prunes, diced

2 teaspoons of cinnamon

1 teaspoon of salt

1 cup of frozen berries of your choosing

Nuts are optional too


  1. Preheat your oven to 190 degrees Celsius/375 degrees Fahrenheit
  2. Combine all of the ingredients, except the berries in large bowl, stir until well combine.
  3. Place of a lined tray and sprinkle the berries on top
  4. Bake for three 6 minute interval stirring each time to avoid clumps
  5. Let cool completley before placing in air tight container
  6. This will keep for about a week or so in the cupboard and yields about 3-4 cups
  7. Serve with your favourite yogurt (Nakula is my fave), milk or enjoy on its own.

Yields 12 generous servings, and costs around $1.25 (excluding nuts, I’m not a big fan!)



* Pricing based on quantities used in recipe and purchased price of ingredients

Beetroot Burger Buns

If you told me making bread was this easy, I would have done it years ago!

Fairly simple, but time consuming to allow to rise, still probably quicker than loading kids in the car and braving the shops!

Ingredients, yields 4 buns

½ cup of pureed beetroot (I buy the vacuum sealed packs, approximately 3 bulbs and half a cup of filtered water and whiz it up in the smoothie attachment of my blender to achieve this quantity)
1 tablespoon of dried yeast
½ tablespoon of oil (I use olive oil, but grapeseed or any other neutral flavoured oil will do)
1 ½ teaspoons of stevia
1 ½ teaspoons of salt
½ teaspoon of baking powder
1 ½ cups of gluten free flour (plain flour is also ok to use!)
Extra olive oil to brush, I use olive oil spray
Seeds of your choice – poppy seeds, sesame seeds work really well!


1. Combine puree, yeast, salt, oil and sugar and whisk until bubbles appear
2. Add flour and baking powder  and mix through until a ball of dough is formed
3. Knead for about 5 minutes
4. Transfer to oiled glass bowl and cover with damp tea towel
5. Leave in a warm place for about 2 hours to allow to rise
6. Flour a clean surface and knead until the air is out, divide into 4 balls
7. Place on lined baking tray, cover with plastic wrap loosely and let sit for another hour to rise again
8. Spray with olive oil and add seeds of your choice
9. Place into a preheated oven of 190 degrees Celsius / 375 degrees Fahrenheit and bake for 10 mins
10. Fill with your favourite burger fillings and enjoy! x


Welcome to Mother of Vegans, a page dedicated to sharing recipes and ideas suitable for all walks of life.

I have always loved cooking and this page is dedicated to my journey into veganism.

These recipes have been created with love, trialled and tested on my own family and created originally based on traditional flavours, delivered in a not so traditional way!

Expect delicious, simple and some not so simple (for the brave enough) and hearty meals to come!

Emma x