Tofu and Mushroom Enchiladas

Vegan Tofu and Mushroom Enchiladas



Preheat the oven to 200C

You will need:

  • Blender
  • Caseerole Dish
  • Large Frying Pan
  • Large saucepan
  • Tofu Press or some books and a cloth will work*
  • Cheese Grader



2 onions

1-2 fresh chilis if you like spicy

300g Mushrooms*

1 Block of extra firm tofu, pressed and drained*

1 tsp Paprika (Heaping Tsp)

½ tsp Chili Powder (Optional)

4 – 6 Wholewheat Tortilla Wraps (Dependent on size and how full you want them)


*Can substitute tempeh, jackfruit or any meat substitute – All work well



3 TBSP hot sauce

3 – 4 Tomatoes or a handful or two of cherry tomatoes

3 TBSP Tomato Paste

2 Garlic Cloves

2 – 3 TBSP Oil

1 tsp Cumin

150ml water

2 tbsp gram flour or sub normal flour

1 tsp Paprika

Salt and pepper to taste



250g grated plant-based cheese

Drizzle of hot sauce

A sprinkle of fresh coriander leaves


Make the sauce

  • Place all of the sauce ingredients into a blender and blend until smooth.
  • Pour the mixture into a pan over a medium heat and bring to a boil.
  • Once boiling, turn down the heat and simmer for 5-6 minutes until thickened.

Cook the filling

  • Peel and slice the onion
  • Slice or dice the mushrooms and a fresh chili or two
  • Drain and crumble the tofu.
  • Place a large pan over a medium heat and add a drizzle of olive oil.
  • Once warm, add the sliced onions and a pinch of salt.
  • Mix well and cook for 5-10 minutes until soft
  • Add the chili(s) and cook for another minute or so
  • Once soft, add the mushrooms and crumbled tofu and cook for another 10 minutes.
  • Add the paprika and cook for 1 minute, then spoon in 5 tablespoons of the enchilada sauce.
  • Heat the sauce through the mixture for a couple minutes until all the goodness soaks in

Assemble the dish

  • Pour half of the sauce onto the bottom of a baking dish and top with a good amount of grated cheese.
  • Spoon equal amounts of the cooked mushroom and tofu mixture into each tortilla and wrap up each one before placing in casserole dish and topping with the remaining sauce. 
  • Once you have all of the wrapped tortillas in a line in the pan, top with the rest of the sauce and sprinkle over the remaining cheese and cook in the oven for 20 minutes.

Time to serve

  • Once cooked, remove the dish from the oven and drizzle with hot sauce.
  • Sprinkle with some black pepper and garnish with coriander leaves.

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Tempeh Stuffed Peppers

High Protein Vegan Tempeh Stuffed Peppers


Yum! What a delicious dish. 

It’s like a taco packed into a little sweet vessel of pepper. 


  • 1 – 2 tsp olive oil
  • 2 red onions
  • 4 garlic cloves
  • 2 chilis
  • 1 Head of Cauliflower
  • 3 TBSP Soy Sauce
  • 1/2 Lime Squeezed
  • Salt and pepper to taste
  • 1 Pack of Tempeh
  • 5 Red Peppers
  • Handful of Corn
  • Some Baby Tomatoes
  • Smoked paprika
  • Cumin
  • Chilli Powder
  • Dash Cayenne Pepper



  1. Prepare your vegetables, dice onions, one pepper, chop garlic and chilis, get the corn and tomatoes ready and set all of it to the side. 
  2. Grate cauliflower down into rice size pieces using a cheese grater or a food processor on a pulse setting.
  3. Cut your remaining 4 onions and de-seed them, ready to be stuffed. 
  4. Marinate your tempeh in 3 TBSP of soy sauce and the juice from half a lime. Ground up tempeh or bite-size chunks depending on preference.
  5. Heat oil in a pan and fry your garlic, onions and chili. 
  6. Add seasonings and fry until fragrant. 
  7. Add in your remaining veg and cook until softened before adding in your cauliflower rice. 
  8. Salt and Pepper to taste. 
  9. Stuff your peppers and bake in the oven for 25 – 30 minutes at 160 degrees
  10. Remove the peppers and top with grated vegan cheddar then bake for an additional 10 minutes or until the cheese is fully melted. 
  11. Serve and Enjoy! 

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Creamy Vegan Tofu Mushroom & Broccoli Alfredo

Our perfect protein packed Vegan Alfredo! 


Our new creamy broccoli and mushroom tofu pasta is the perfect mix of comfort and cozy as we head into what is hopefully, the last few weeks of winter. 

And unlike some other vegan cream sauce recipes, this one is quick and easy with no need for soaking any cashews to get that rich and thick sauce that will have everyone thinking it’s dairy. 

Instead, we have opted for a creamy silken tofu base which is perfect for getting in some extra protein and blended together with a little stock and spices, it’s absolutely delicious! 

Feel free to experiment with this dish too… we used broccoli and mushrooms, but we know not everyone is a fan of mushrooms, so why not opt for some butter beans instead… not a fan of broccoli? Throw in some peas or some asparagus… the possibilities are endless when it comes to this plant-based creamy pasta dish.

Simply follow our recipe below and prepare yourself for a delicious protein-packed vegan pasta dish that is sure to please!


  • 1 – 2 tsp olive oil
  • 2 red onions
  • 4 garlic cloves
  • 2 chilis
  • 250ml vegetable stock
  • 1 carton silken tofu
  • 2 tbsp dijon mustard
  • salt and pepper to taste
  • 1/4 cup nutritional yeast
  • pasta of choice (we recommend red lentil or edamame pasta for added protein)
  • 200g broccoli
  • 200g mushrooms



  1. Pan fry onion, garlic and chilli peppers
  2. Add fried onions, garlic and chilli to blender, along with dijon mustard, nutritional yeast, salt, pepper, vegetable stock, and silken tofu. Blend to creamy consistency.
  3. Meanwhile boil and prepare your pasta, do not cold rinse. Cold rinsing will prevent the sauce from sticking the pasta.
  4. Also while making the sauce you can start to prepare your broccoli and mushrooms in a frying pan with some garlic and diced onion
  5. Once your broccoli and mushrooms are tender you are ready to add your sauce into the mix
  6. Fry everything together on a medium heat until the sauce begins to thicken (about 3 minutes or so)
  7.  Finally, add your finished sauce and vegetables to your pasta and enjoy your protein rich savory dinner!

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Why you can’t sleep and what you can do about it!

Sleep Solutions

Here are some reasons you may be finding it hard to sleep and what you can do about it!

So maybe you are training for gains, or to lose some body fat, or maybe you just want to get ‘fitter’.

Regardless of your goals, one of the first things to look at is how you are sleeping.

Our bodies NEED sleep! 

Are you getting enough?

Is it consistent?

Is it uninterrupted?

If you answered NO, then it’s time to figure out why and do something about it. 


Inactivity – Sedentary job and spending most the evening on the sofa? Your body needs to expend energy! 

Get active, this could be the gym, but it could also be going outside for a 20 minute walk at lunch or simply going up the stairs at home a couple times every hour during your working day


Coffee, Tea, High Caffeine Drinks – Are you having 2, 3 or even more coffees in a day? Or having an energy drink to push through that afternoon hump? The effects of caffeine can last for 6+ hours! 

Remove the afternoon caffeine or slowly cut back on it, switch for decaffeinated herbal teas, or simply have some water (hydration is also very important)


Alcohol – A glass of wine with dinner or going out on a complete bender, either can impact your sleep. Our body needs to work to metabolize all the toxins and the potential for deep sleep is interrupted. So you may fall asleep quicker with alcohol, but your quality of sleep will not be where it needs to be and you will wake up feeling tired

Remove or reduce alcohol intake, and if you enjoy a beer or glass of wine with dinner, try and make sure you leave at least 2-3 hours between your last sip and bed time


Stress – Racing thoughts and an overactive mind just before bed? 

Think about winding down before bed, introduce a journaling practice where you can get all your thoughts on paper or perhaps try meditation. Headspace or Waking Up are both great apps for Guided meditation if this is something you would like to try.


Late Night Snacking – Eating late dinners or simply reaching for the biscuits and toast just before bed?  This causes our bodies to focus on digestion rather than sleep and all of it’s restorative properties.

Be mindful of time and routine, try not to eat anything within two hours of your typical sleep time. This will allow are body time to digest


Our surroundings – Are you sleep in a warm room? Or a bright room? Or maybe just a little bit of light sneaks in…. Get it sorted.

Make sure your room is a couple degrees cooler than what you are used to, we sleep better in cool environments. Then make sure it is dark, try black out blinds for the best result, but at least have all the lights out and the curtains drawn… think like a bear and aim for a cool dark cave at night. 


Screen Time! Are you scrolling just before bed? This is the worst! We need time to decompress and also time away from all that light. 

An hour or two before bedtime make sure you part ways with your electronics. Let yourself decompress with a book or some meditation as noted earlier and trust me, you will sleep better for it. 


Inconsistency… from night owl to early bird and back again? How is your body clock supposed to know what’s going on. 

Try and establish a routine! CONSISTENCY DRIVES RESULTS (with sleep and everything else)… so pick a bedtime and a wake-up time that works for you and stick to it for a bit… before you know it, this will be second nature and you will be sleeping like a baby


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    Vegan Green Bean Casserole


    Vegan Green Bean Casserole! The Thanksgiving Classic Recreated (Cruelty-Free).


    A delicious vegan take on a classic Thanksgiving side dish! Green Bean Casserole!

    Traditionally made with the classic Campbell’s Cream of Mushroom soup, we have swapped this for a homemade base that leaves out the dairy. Not only is this super easy and cruelty-free, but it is a much healthier version as well.

    If you like this, be sure to check out our Tempeh Roast video for ideas on the main course.

    So go ahead and give this tasty meal a try


    *** Side note *** We would love to see how you get on, so please feel free to tag us on instagram or facebook in all your vegan creations! 

    Prep: 5 mins 

    Cook: 20 mins

    Total: 25 mins

    Servings: 6 servings


    •  800g fresh green beans (pre trimmed is best)
    • Sea salt and black pepper
    • 1 tbsp olive oil
    • 1 medium red onion (diced)
    • 2-3 cloves garlic (minced)
    • 1-2 chillis (optional)
    • 200g chopped mushrooms
    • 2 tbsp plain flour
    • 200ml vegetable stock 
    • 250ml unsweetened almond milk
    • 1 Teaspoon or so of Oregano
    • A few good handfuls of crispy fried onions


    1. Preheat oven to 200 °C.
    2. NOTE: If you like the Green Beans to have a crunch leave as is, but if you prefer a little more soft, pre-boil about 5 minutes and continue
    3. Prepare the sauce. In a large saucepan over medium heat, add olive oil and red onions, garlic and chillis if using.
    4. Season with salt and pepper and stir, cook for 3-5 minutes.
    5. Add mushrooms and season with a bit more salt and pepper, cook until lightly browned.
    6. Sprinkle in flour and mix, to coat the veg, then slowly add in vegetable stock, whisking as you pour to incorporate.
    7. Add almond milk and whisk. Season with a touch more and bring to a simmer to thicken. 
    8. Cook for 5-8 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
    9. Place the green beans in a oven dish, remove the sauce from the heat and cover the green beans, top this with the fried onions to completely cover the green beans and transfer to the oven.
    10. Bake for 15 minutes, or until warmed through and the onions are slightly browned on top and your ready to serve


    ENJOY! Click the icon below to SUBSCRIBE to our YouTube Channel for even more recipes!. Or follow us on Instagram and Facebook for daily inspiration!