Berry-Coconut Muffins
A delicate moist morning tea: 20 mils egg replacement, 1 1/2 cups unsweetened vanilla almond milk (Califia Farms), 1 1/2 cups spelt flour, 1/3 cup stevia, 1/2 cup desiccated coconut, 2 teaspoons ...
A community celebrating the vegan choices you make, with zero judgement when life gets in the way.
Supplementing Vegan
Making the transition from meat eater, pesco-vegetarian or even vegetarian to a completely vegan diet is a journey most of us here at Gently Vegan are on. There’s no pressure and no hurry...
Moroccan Salad
Tangy ginger/ carrot hummus adds to the Moroccan spices: 1 cup grated carrot,1/2 cup shredded coconut, 2 cups pre cooked quinoa, 1/2 cup cranberries...
Mad about Matcha
The legendary drink of choice for Samurai Warriors and undoubtedly the reason why Buddhist Monks are the most chilled people on the planet, Matcha...
Jalapeno Zucchini
Refreshing citrus flavours: 350 g zucchini ( approx. 3 cups cut round slices), 60 g kale (approx. two leaves finely chopped no stalks), 400g can of chickpeas ,160 mil lemon juice, 3 sprigs of coriander...
Coco-Jalapeno Bowl
Coconut citrus with a jalapeño punch. INGREDIENTS: 1 small bunch (about 8 stalks) asparagus, 1 cup sweet baby frozen peas, 2 cups pre cooked quinoa, 1/2 cup shredded coconut...
Ondine Sherman
Ondine Sherman is the co-founder and managing director of Voiceless, the animal protection institute. GV chats to her about her journey from a seven-year-old vegetarian to one of the world’s ...
Hon. Michael Kirby
Gently Vegan chats to the Honourable former Justice Michael Kirby about his pesco-vegetarian diet, animal rights and inherent human kindness. With a legal career spanning four decades, ...
Curry Carrot Balls
Yummy Indian curry influence: 1 tablespoon of flaxseed meal, 3 tablespoons water, 300g raw carrots (approx.3), 1 teaspoon sized knob of fresh ginger, 2 tablespoon almond butter ...