ZB's Vegan Recipes

Here's where you can find some fun, tasty and generally pretty easy-to-make vegan (and often low GI) recipes. Enjoy!

Friday, January 19, 2007


This is one of those meals that you throw together, thinking: "Mmmmm, dodgy leftover meal. I'm never telling anyone about this gastronomic low point". And then you make it, and it's freaking awesome, and you know you're going to make it again, and you want to tell everyone about it.

So here 'tis.



1/2 batch spicy beans
double batch of Casheez Sauce
1/2 cup sundried tomatoes, sliced
1/2 to 1 cup mushrooms, sliced
1 clove garlic, minced
2 1/2 cups macoroni/shells/cute pasta shapes
Salad leaves
cucumber, sliced
Byron Bay Chilli Coriander Jalapeno Sauce
splash apple cider vinegar
flaxseed/linseed oil


Put the water on to boil for the pasta. Add the pasta, and cook to packet directions until tender.

In a deep saucepan, make the Casheez Sauce (you could make a white sauce, but Casheez works so well in this recipe!!). When it's cooked, lower the heat and add the sundried tomatoes, mushrooms and spicy beans.

Stir through the pasta, and take off the heat.

Make your salad dressing by whisking together approximately equal splashes of the Coriander Jalapeno Sauce, vinegar and flaxseed oil until it is thickened and glossy.

Serve the TexMexMacnCasheez with a big mess o' salad leaves and sliced cucumber topped with the spicy salad dressing.

Try to stop eating it!! It's impossible!!