Tag: vegan blog

Roast Potato Chunks and Creamy Avo Dipping Sauce Recipe!

Roast Potato Chunks and Creamy Avo Dipping Sauce Recipe!

Today was a very productive Sunday, I had brunch with a few of my favourite ladies, stopped at the in-laws for a quick chat and a cuddle with Nathan’s second cousin’s new baby girl, I dug up the ground in my veggie patch in preparation 

Pear, Raspberry and Walnut Oats – the perfect winter breakfast!

Pear, Raspberry and Walnut Oats – the perfect winter breakfast!

Earlier in the year I shared my go-to summer breakfast, vegan bircher muesli which is a staple for me in the warmer months (find the recipe here). However now that the leaves have fallen, the days have become incredibly short and I can literally see 

Vegan no-tuna salad sandwich

Vegan no-tuna salad sandwich

Let’s talk about lunch! This vegan no-tuna salad sandwich is a super easy, yummy and filling lunch option. It’s based off the idea of a tuna salad sandwich, sans tuna. The recipe makes enough for about three large sandwiches and the mixture stores really well in the fridge, so if you don’t feel up to eating three sandwiches in one sitting, good news; you can save some for the next day. This is a great option for an easy, tasty and portable work lunch. It can be served fresh or toasted in a sandwich press. Just a tip, if you are not a massive onion fan, make sure you take it light on the Spanish onion, a little goes a long way, you could substitute it for some garlic powder if you want minimise the onion or remove it all together.

If you are saving leftovers for the next day, just store the mixture in an airtight container in the fridge and only assemble the sandwich when you are ready to eat it to avoid your bread going soggy, no one likes soggy bread! I recommend using fresh, good quality sourdough bread for this one, it makes it that much more delicious.

As always, if you make any of my recipes and share them on social media, please tag me @kiahs.kitchen or #KiahsKitchen as I would love to see your creations.

The full recipe is below, for a printable PDF version, please click this link: Vegan no-tuna salad sandwich

Yield: 3 servings     Prep time: 10 minutes     Cook time: 2 minutes


1 tin chickpeas

2 small celery sticks

1 punnet mini roma tomatoes

1/4 small red onion

2 tbsp tahini

2 tsp mustard

1 tsp pure maple syrup

1 tbsp vegan mayo

1/2 a lemon

1 handful fresh rocket

Fresh sourdough bread

Salt and pepper to taste


Drain and rinse the chickpeas and add to a mixing bowl

Using a fork, roughly mash the chickpeas until there are no whole chickpeas but still chunks

Finely chop the celery sticks, spanish onion and pickled cucumbers and add to the bowl of mashed chickpeas

Cut each mini roama tomato into quarters and add them to the bowl

Add the tahini, mustard, maple syrup, vegan mayo and juice of the 1/2 a lemon to the bowl

Mix everything together well

Spoon mixture onto three large pieces of sourdough, sprinkle with salt and pepper to taste

Add fresh rocket to each and top with another piece of sourdough

Serve sandwiches fresh or toast in sandwich press for two minutes until the bread is golden and crispy


This recipe makes enough chickpea mixture for about three large sandwiches. The mixture stores in the fridge well in an airtight container for 2-3 days, so if you aren’t eating it all in one go, you can have it over a few days. Great idea for work lunches!

Just another vegan brunching in Melbourne

Just another vegan brunching in Melbourne

Brunch has got to be one of my favourite meals to eat out, not breakfast, not lunch, not dinner, but brunch (is brunch technically a meal?). What can I say, I’m a Melbournian. I’m a bit of an adventurous eater, I love to try new places 

Curried Pumpkin, Lentil and Coconut Soup

Curried Pumpkin, Lentil and Coconut Soup

Wowweee it’s getting freezing in Melbourne! I absolutely love autumn, the colours, the leaves falling, the crisp air, the beautiful fog and mist sitting across country paddocks early in the morning. During these cool Autumn days, soup becomes a staple in my household, I could 

Lentil Spaghetti Bolognese

Lentil Spaghetti Bolognese

It’s been a hot minute since I have posted here, sorry about that folks! To make up for it, I have for you a delicious, comforting and super easy lentil spaghetti bolognese! This recipe is packed full of nutrients and flavour, perfect for those cool autumn nights we are currently experiencing here in Melbourne. This recipe makes a lot so why not have some friends around, crack open a bottle of red wine and have a night in! Otherwise, this meal keeps really well in the fridge or freezer making it a perfect meal prep option.

As always, if you make any of my recipes and share them on insta, please tag me @kiahs.kitchen or use the hashtag #kiahskitchen – I would love to see how it turns out.

Vegan Lentil Spaghetti Bolognese

Delicious, very easy and very filling! This Vegan Spaghetti Bolognese is sure to satisfy anyone.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people


  • 2 400ml cans of brown lentils drained & rinsed
  • 2 medium carrots peeled
  • 2 stalks celery washed
  • 300 grams swiss brown mushrooms cleaned
  • 3-4 cloves garlic skin removed
  • 1 whole brown onion peeled & quatered
  • 1 cup frozen green peas
  • 1/4 tsp red chilli flakes
  • 1 tbsp dried oregano
  • 1 tbsp dried parsely
  • 1 cup vegetable stock
  • 1 jar organic tomato pasta sauce
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 packet spaghetti
  • 1 pinch salt & pepper to taste
  • 1 pinch nutritional yeast for serving
  • 1/4 cup fresh parsley for serving


  1. Fill a large pot with water and set on high heat to bring to the boil

  2. In food processor, pulse the onion until finely chopped

  3. Heat olive oil in large non-stick pan on medium-high heat

  4. Add chopped onion to the pan, sauté until golden 

  5. Add the whole garlic cloves to the food processor and pulse until finely chopped, add to the pan with the onion and sauté for a further minute or so

  6. Chop the carrots into a couple of large chunks and add them to the food processor, pulse until finely chopped, add to the pan with the onion and garlic

  7. Chop the celery into a couple of large chunks and add them to the food processor, pulse until finely chopped, add to the pan 

  8. Finally, add the mushrooms to the food processor, pulse until roughly chopped, then add to the pan

  9. Stir vegetables over a medium heat for a minute further

  10. Add the rinsed brown lentils, the vegetable stock, the pasta sauce, the tomato paste and the dried herbs/chilli flakes to the pan

  11. Stir contents well to combine and season with salt and pepper as desired

  12. Bring Bolognese sauce to a boil and then immediately reduce to a simmer

  13. Cook for 20 minutes, stirring occasionally

  14. With 10 minutes to go, add the spaghetti to the boiling water with a generous amount of salt and cook according to packet instructions

  15. Add the frozen peas to the bolognese sauce and stir well

  16. When the spaghetti is cooked to your liking, drain and divide among 4-6 bowls (depending on desired serving size)

  17. Spoon the bolognese sauce evenly over the pasta

  18. Top each serving with nutritional yeast and fresh parsley leaves

  19. Serve immediately and enjoy!

Recipe Notes

If you do not have a food processor, chop all vegetables by hand before you commence cooking.

For ultimate freshness, leftovers should be refrigerated in an airtight container and consumed within 2-3 days, or frozen for up to 1 month.