This 7-ingredient base starts with silken tofu – creamy, blend-able and full of protein. Then, flavour is added from hommus, nutritional yeast, sauteed garlic and paprika. Sautee veggies add extra fiber, nutrition and texture. Even though it doesn’t look like eggs before cooking, the finished result is nearly identical to the real thing! An easy vegan omelet for first timers. 7 ingredients, loads of veggies, simple methods. Hearty, savoury, fluffy and delicious. Ingredients O

Fancy a creamy, fluffy, melt-in-your-mouth, dairy-free chocolate mousse that packs a nutrient-punch? Try this asap: Ingredients: 2 x Kingland Silken Tofu blocks (at room temperature) 1 tablespoon pure maple syrup 1 teaspoon vanilla extract 3 x 200g blocks dark Dairy free chocolate, chopped Method: 1. Blend tofu until just smooth. Transfer to a bowl. Stir in maple syrup and vanilla. 2. Place chocolate in a heatproof bowl over a saucepan of simmering water, ensuring water doesn

Spice up your next BBQ with these colourful rainbow rolls. These rolls are great as appetizers, snacks, or light meals ( we added our #tofu for a bit of protein ) . They’re also amazing for summer gatherings and bbq’s—especially when you want to wow your friends and family. INGREDIENTS: TOFU RICE PAPER ROLLS 16 rice paper wrappers (mine were 22 cm diameter) 400 g Pureland Organic tofu or Kingland Organic Firm tofu, pressed* 1 red pepper, julienned 1 small cucumber, julienned

This recipe is really simple and you can use your favourite fruits for the toppings! Ingredients: Crust 7-12 medjool dates, pitted (if not sticky and moist, see notes) 2 cups raw walnuts (or sub other nut, such as pecan or almond) 1/4 tsp sea salt (optional) Filling 400g Kingland Silken Tofu, patted dry and gently pressed in a clean towel for at least 15 minutes, up to 1 hour 1/2 tsp vanilla extract ~1/4 cup maple syrup, agave nectar or honey juice of 1 lemon (~2 Tbsp) 1 1/2

Light, cool and refreshing frozen yogurt bark topped with our fruit flavoured yogurt and fresh berries. This healthy no-cook recipe uses only four ingredients! This is a fun recipe to try with the kids… they aren’t loaded with sugar like most dairy yogurt options and they taste sensational! Give them a go: Ingredients: 1 1/2 cups Kingland Dairy Free Natural Unsweetened Greek Yogurt Berry Jam ( to spoon ) 1/4 cup strawberries 1 cup fresh blueberries Instructions: Line a rimme

Hold the phone...a sandwich stuffed with a vegan cheese sauce (made from #kinglandau silken #tofu), garlicky mushrooms, rocket, red onion and sun dried tomatoes, amazing! This is it, the best Sandwich you will ever taste. Ingredients: 120g Kingland Organic Silken Tofu 20g nutritional yeast 2tbs cashew butter ½tsp salt 1tsp lemon juice 200g mushrooms 1clove of garlic olive oil pepper salt rocket (a handful) 16 sun dried tomato halves 1/2 red onion, sliced 8 slices of whole whe

Even though we are Australian based we still get into the spirit of Thanksgiving. The great thing about our #kinglandau Tofu is that it’s a bit of a magician; in this vegan pumpkin pie, the tofu stands in for the eggs so the pie filling will set. The texture is a little denser than regular pumpkin pie, and every bit as delicious. For the toasted oatmeal crust: 1⅓ cups rolled oats ⅔ cup pecans ¼ cup brown sugar ⅓ cup coconut oil melted 1 teaspoon vanilla ½ teaspoon sea salt Fo

Who would have thought that something so simple could taste so yummy?! This Spicy carrot & hommus sandwich is a great snack or a creative entertaining dish. It is also a huge hit with the little ones! It’s a minimal ingredient recipe full of terrific flavour. Add this to your must try list, you will not be disappointed! Ingredients: 2 – 3 large carrots, coarsely grated 2 garlic cloves, thinly sliced 1 teaspoon or so caraway seeds, cumin would be nice too 1 tablespoon extra vi

Is it your turn to bring morning tea soon? Needing a little creative inspiration? Voila, here you have it. Coconut lemon and poppy seed muffins, they’re vegan, they’re gluten-free and most importantly they’re absolutely scrumptious! Ingredients: 1 cup buckwheat flour 1.5 cups shredded coconut 1tsp baking powder peel of 1 lemon, approx. 1 tsp ¼ cup poppy seeds 1 cup raw cane sugar/ coconut sugar 200ml chickpea water (the amount in one large can of chickpeas) ½ cup Kingland Dai

There’s something about the flavors in this Thai lemongrass soup that make bright and fresh enough to move us towards summer. The ginger and lemongrass pack this broth full of flavor that is mellowed out a bit by the sweet flavor and creamy texture of coconut milk. The addition of the crispy tofu, wild rice, and herbs make a delicious meal that gets even better as the flavors mingle together. Serves 2 very hungry people or 4 moderately hungry (can be doubled) INGREDIENTS: For