With this easy tempura recipe you can not go wrong!

Crunchier in texture and lighter on the stomach than other fried foods, this tempura is sure to become a family favourite.

I used to make the batter from scratch but recently discovered tempura flour which changed the game!


• 200g tempura flour
• 6 shiitake mushrooms
• 1 Onion
• 100g kabocha pumpkin
• 1 sweet potato
• 1 carrot – peeled
• 1 aubergine 
• 6 green beans 
• sunflower or vegetable oil
• cooking chopsticks

  1. Begin by cutting all the vegetables, use whatever one you like. The vegetables shouldn’t be more than a centimetre thick to ensure fast cooking.
  2. Pat the ingredients dry with a piece of kitchen paper, place on a plate and keep in the fridge prior to cooking. Chilled ingredients are important to help form a crispy tempura batter.
  3. Now grab a heavy bottom pan and fill it approximately 2/3 with oil before heating to 160-170°C (you could use a deep fat fryer to regulate the temperature). Check the oil is at the right temperature by dropping a splash of batter into the oil. If it sizzles the oil is ready.
  4. Mix 200g tempura flour with 320ml iced cold water to make the batter. The colder the batter and ingredients before frying, the lighter and crispier your tempura will be. I use ice cubes to keep your batter extra cold.
  5. Place the battered ingredients with your chopsticks into the oil and cook for a minute or so on each side until the batter turns golden. Don’t cook too many pieces at one time as it will lower the oil’s temperature.
  6. Remove from the pan and place on a wire rack. Serve whilst piping hot with soy sauce!

Tips and Information

• Serve with a bowl of sticky white rice on the side.

• It is better to make the batter mix just before deep-frying. Mix the batter as little as possible, making sure there are no lumps. This prevents the gluten in the flour from stretching, ensuring that the batter is not chewy and is as light and crispy as possible. 

Japanese inspired Fried Rice

Quick dish for the gang!
Great for using up 3 day old rice and any vegetables in the fridge 🤷🏽‍♀️

Take a little of bit of inspiration from many cuisines with this massively delicious fried rice recipe. With crispy, fresh broccoli, carrots, vegan beef, just egg and some umeboshi on the side!
This moreishly aromatic Japanese inspired fried rice, is a match made in heaven.


• 400g cooked Japanese rice
• 200g Lightlife vegan minced beef
• 2 diced carrots
• 2 spring onions
• Broccoli florets
• 1.5 tsp vegetable oil
• 1.5 tsp sesame oil & 1 tsp soy sauce
Just Egg

1.Start by slicing up the spring onion, and chopping the carrots and broccoli into bite sized pieces. In a separate bowl whisk the just egg.

2. Warm 1.5 tsp of sesame and vegetable oil in a frying pan. Add the beef and cook until browned.

3. Add the rice and soy sauce, mixing well. Pour on the egg and go nuts stirring. You want the egg to evenly coat each of the rice grains. When the rice has begun to get a little bit crispy in places, garnish with the spring onion and serve with Umeboshi (Pickled Plum) on the side!

Umeboshi Plums – The Samurai SuperFood Pucker up: It’s Good for You!

People in Japan have eaten umeboshi for centuries, having learned from experience of their restorative and preservative properties along with their virtues in helping to ward off colds and other bugs. These Japanese pickled plums were thought by the samurai to combat battle fatigue



• Egg first vs. rice first is a fierce debate. I prefer rice first, but if you like your fried rice more crispy: cook the egg and keep to one side before cooking the beef, then add the egg back when you cook the rice.
• My top secret tip is to use cold rice. If you don’t have any leftover rice, just pop your rice in the fridge for a little bit to cool it down before cooking. This helps to avoid mushy rice.

Sent from my iPhone

Best Vegan Ice-cream ever!

The simple things in life are often the best. A sunset, a glass of cold water, playing a kazoo, reading copy on a product website. And of course, vanilla ice cream. Uncomplicated, chic, unpretentious. Amazing in its simplicity. Genius is what it is.


Emi was in the zone!

Mushrooms are life!

This one is simple … I promise!

Grab as many mushrooms as you can – sauté with lots of chopped fresh garlic, turmeric, a pinch of curry powder, vegan butter, black pepper and a splash of Soy sauce or Tamari!

Serve with some HOT steamy rice and sliced avocado!

It does not always have to be an epic affair in the kitchen 😂

These Collard Green Wraps are SICK!

Morning fuel
This will set you up for day guys!

Healthy Vegan Collard Greens Wraps with Shitake , black beans, brown rice, vegan beef, shredded beets, carrots, avocado, cucumber  and micro-greens.
Drizzle these colorful rainbow wraps with whatever you wish.
As always I added Sriracha 🌶🌶🌶
This was bloody delicious!

Fill, Wrap And Roll baby

Keep Pushing against the flow

Curry No Goat 🇯🇲

This is heaven 💚 unbutton ya jeans!


3 cups Mock Goat Meat (Mock duck from a Chinese supermarket or Vegan Mutton)

• 1/2 cup Onion, yellow

• 2 cup Potatoes

• 1/2 cup Carrots

 • 4 each Garlic Cloves, medium

• 1/2 cup Fresh Tomatoes

• 1 t Rice Vinegar

• 1/4 cup Curry Spice Blend

• 1 each Scotch Bonnet

• 6 sprigs Thyme,fresh

• 4 Scallions

• 1/3″ each Ginger

• 1 Vegan Beef Bouillon Cubes 

• 1 T Vegan Worcestershire Sauce 

• 2 splashes of Soya Sauce

• 1/4 cup Canola Oil ( divided 2 T)

• 1/4 cup Water 

• Pink Himalayan Sea Salt

• Black Pepper

1. Mix curry blend and 2 T canola oil into a paste. Add mock goat meat and mix gently until all goat* pieces are coated evenly. 

2. Add remaining oil into a deep saucepan on medium-high heat. Pan sear all of the mock pieces until golden brown, remove from pan and set aside.

3. Add tomatoes and cook down until tomatoes become macerated into a thick sauce. Add vinegar, Soya Sauce and molasses. Mix until they are thoroughly combined. Add carrots, potatoes, garlic, thyme, scotch bonnet, scallions, and ginger. Saute until for approximately 2-3 minutes or until the carrots and potatoes begin to brown.  

4. Add bouillon, worcestershire sauce, and cook until carrots and potatoes are halfway fully cooked. Add mock goat meat. Cook for approximately 15 minutes on medium heat. Once the potatoes and carrots are tender and the stew has thickened.

It is ready to serve with white rice, roti or rice and peas – a fresh coleslaw works well!!

Enjoy 😉

Kids Cooking Class

Vegan • Cruelty Free • Healthy • Tasty • Easy • Fun

Have a budding chef at home? In the VeganSoulicious Kitchen it’s all about the kids having fun and experimenting with new flavours and textures!

Whilst building confidence in the kitchen and involving them in preparing their own meals.

Having my 6 year old daughter as my assistant encourages them to try new foods.


Class ends with a meal shared together and a little sample to take home. This is a 1-hour, drop-off class.

This class is recommended for ages 6 to 8.

If your child has any allergy or dietary restrictions please contact us a minimum of 24 hours prior to the scheduled class.