3 Vegan Recipes you’ll keep coming back to!

3 Vegan Recipes you’ll keep coming back to!

A few years back I set myself a challenge – going Vegan for 12 months. I wanted to see how well I could discipline my body and curve my cravings. It was not hard at all as I am not a big meat eater and my only trying times were going without feta cheese or any cheese on my pizzas! But I got to work and thought outside the box and created many vegan recipes, such as  burgers, salads and even desserts. When we travelled overseas to the USA, the burger capital, I managed to stay on the course and stick to my plan. The outcome was I lost those unwanted kilos, I had more energy and generally felt very good! I am back to eating more plant-based with a little meat on the side and I am sure enjoying my feta on everything!

But there are many yummy Vegan dishes out there so here are three of  my favourites that may just become some of yours!

1. Red Cabbage, Carrot & Cranberry Salad

This salad is fresh, easy to prepare and perfectly priced. The secret is to cut everything finely and end it with a sprinkle of mint to give you that fresh, light feeling with every bite. This salad serves 6 as a side dish.



4 cups finely shredded red cabbage

2 large carrots, finely grated

½ cup mint leave, finely chopped

¼ cup pinenuts, toasted

½ cup dried cranberries


3 tablespoons lemon juice

5 tablespoons olive oil

1 teaspoon Dijon mustard

1 garlic clove, minced

Salt & pepper to taste


1.    Combine Salad ingredients in a bowl.

2.    Mix dressing ingredients in a jar, then pour over prepared salad and toss to combine.

2. Baklava Bliss Balls

These bliss balls are heaven on earth. With the elements of baklava added but without the processed sugars, you have a guilt free treat perfect for the whole family!


½ cup ground walnuts

½ cup ground pistachios

4 tablespoons almond butter

zest of 1 orange

2 tablespoons rice malt syrup or maple syrup

2 tablespoon coconut cream

ground pistachio, extra


1. Place all ingredients in food processor and blend until all comes together.

2. Roll walnut size balls in ground pistachio and place in freeze for 1 hour.

3. Spicy Pumpkin Soup

This is one of my favourite soups for winter – it’s the chilli added that makes me feel all warm and cosy on the inside. This soup serves 6 with bread on the side.


2 tablespoons olive oil

2 leek, sliced thinly

3 garlic cloves, minced

½ teaspoon chilli, minced

2 teaspoons ground cumin

1 kg pumpkin, peeled, seeded and cut into chunks

350g Sweet Potato, peeled & cut into chunks

4 cups vegetable stock

salt & pepper, to taste

coriander or parsley leaves to garnish


1.  In a large pot, heat oil. Lightly cook leek, garlic, chilli and cumin for 2 – 3 minutes.

2. Add pumpkin and sweet potato until well coated. Add stock and season. Bring to boil. Reduce heat and simmer for 20 – 25 minutes.

3. Process soup with hand-held blender until smooth. Serve garnished with coriander or parsley leaves.

I hope you enjoy this blog, send your comments and photos through using the hashtag  #insofiaskitchen on Facebook and Instagram.

I hope you enjoy this blog, send your comments and photos through using the hashtag  #insofiaskitchen on Facebook and Instagram.