Inspired plant-based cooking can be pretty daunting. Whether you’re simply trying to eat less meat or you’re cutting out animal products, it can be challenging to make a plate of plants appealing. With a couple of tips and a handful of secret ingredients, however, you’ll be a vegan kitchen boss in no time.
As a starter check out this easy and delicious “Crispy Wedges, Roasted Mushrooms, Crunchy Broccoli and Creamy Hummus ” that will make you fall in love with vegan recipes if you’re not already…:


Balsamic Soy Garlic Mushrooms


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  • Crispy Wedges:
  • 2-3 medium potatoes
  • 2 tbsp oil
  • 1 tbsp corn meal
  • 1 tbsp breadcrumbs (gluten free breadcrumbs work too)
  • 1 tbsp flour of choice (gluten free flour works too)
  • 1/2 tbsp paprika
  • 1 tbsp dried herbs like parsley or basil
  • salt and pepper to taste
  • Bake at 425 F / 220 C on a parchment-lined baking tray for 45 minutes, flipping after 25.
  • Roasted Mushrooms recipe:


  • 1 lb Button Mushrooms (wiped clean, stems trimmed or removed)
  • 2-3 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp fresh Chives (thinly sliced)
  • 1/2 tsp Salt
  • Sprinkle Black Pepper


Preheat oven or toaster oven to 400°.

Toss clean mushrooms into ziploc bag; add olive oil, fresh chives, salt, and pepper; gently massage.

Place in oiled skillet;

Bake 10-12 minutes.

Creamy Hummus Recipe:


  • 1 x 400g (14 oz) can chickpeas, drained
  • 10-12 tbsp aquafaba (from the can of chickpeas)
  • 8 tbsp tahini
  • 2 tbsp fresh lemon juice
  • ¼-½ tsp sea salt


Place the drained chickpeas, 10 tbsp aquafaba, the tahini, lemon juice, and ¼ tsp sea salt into a food processor or blender, and blitz for 2-3 minutes, until smooth. If necessary, add more aquafaba to loosen the hummus.

Taste, and add more salt if required. Enjoy!

Credits: miss_gruenkern