Recipe: Vegan Noodle Stir Fry

Hey guys,

Today I’m going to be sharing with you this very easy noodle stir fry recipe, which is great for either a light dinner or for a packed lunch at work or school. In this recipe I just used ingredients that were lying around my pantry. Obviously you can add and remove vegetables of your choice, just readjust it to your liking.

Serving: 2


  • 50g. vermicelli noodles
  • 1 carrot
  • 1 zucchini
  • 1/2 stalk of kale
  • 1 tbsp. olive oil
  • 2 tbsp. soy sauce
  • 1 tbsp. turmeric
  • 1 tsp. pepper


  1. Place the vermicelli noodles in a bowl and cover it with water and set aside.
  2. Cut up carrots, zucchini, and kale into equal bite sized pieces.
  3. In a medium sized pan add oil and add vegetables in the pan. Stir the vegetables around the pan for about 5 minutes, until they are semi-cooked.
  4. By now the vermicelli noodles should be al-dente (soft) and should not be hard like when you first get them in the packet. Drain the noodles and add it to the pan along with the vegetables.
  5. Now add in the spices and flavourings such as the soy sauce, turmeric, and pepper and stir until all the vegetables and noodles have been coated evenly.
  6. Serve and enjoy.

That is it the recipe has been done. As you can tell it is a very easy recipe perfect for lazy cooks, people who are pressed for time, and those on a budget. I hope you guys enjoyed reading this article and leave me your opinions in the comments section,

Signing off,



Recipe: Baked Vegan Donuts

Hello my lovelies,

I don’t know why but today I just wanted to make a vegan dessert, I was tossing up between brownies and donuts and I settled with donuts. This recipe is completely vegan, with no frying, and contains no yeast.


Dry ingredients

  • 1 cup. of all-purpose flour
  • 1/2 cup of sugar (I used brown)
  • 1 1/2 tsp. of bakng powder
  • 1/4 tsp. of salt
  • Dash of cinnamon

Wet ingredients

  • 1/2 cup of soy milk (coconut milk is fine)
  • 1/2 tsp. of apple cider vinegar
  • ‘Egg’ (2 tbsp water + 1 tbsp oil (I used canola) + 2 tsp. baking powder)
  • 1/4 cup of coconut oil


  1. Preheat the over to 180 degrees Celsius
  2. Place all the dry ingredients in a large bowl and stir together
  3. In a small pot on low heat put all the wet ingredients into the pot, just until the coconut oil has melted and stir to combine all the ingredients. The wet ingredients should be slightly warm to touch and should not boil.
  4. Add the wet ingredients into the dry ingredients and combine together. The mixture should be very soft and fluffy and make sure not to over mix.
  5. Using a tablespoon scoop out the mixture into a donut tin that has been either greased or lined with baking paper. (I did not have a donut tin so I just used a regular muffin tin and cut a hole out through the middle)
  6. Place the donuts in the oven for 12 mins. They should be slightly brown on top. Once out of the oven cool them on a cooling rack.
  7. Once they cooled down I cut the donut in half and cut out a hole into the donut. (I did this so I would be able to place a filling in the middle)
  8. Now it’s time to decorate! For mine I just topped them with a vegan chocolate spread and peanut butter with banana.

I admit they’re not the most aesthetically pleasing donuts, like the ones that you may see in the shops. But they do give off a very cute rustic feel. Leave a comment down below if you guys tried out the recipe and how it went. Or even just comment your thoughts.



Recipe:Vegan Thai curry

Hello cuties,

Long time no see. I have been very busy with my studies, therefore I have struggled to find any spare time for this blog. However, a couple of weeks back I went to a party and the following day I had a killer hangover. Ever since then I have been making this curry to help cure my hangover and honestly it is easy to make and delicious.

Note: This is not authentically Thai. I am not of Thai descent and for this curry I just used whatever vegetables are in my fridge. 


  • 1 zucchini
  • 1 carrot
  • 1/4 pumpkin
  • 1/2 sweet potato
  • 5 button mushrooms
  • handful of kale
  • 2 stalks of spring onions (you can just use a regular onion, I’m a lil extra and use spring onions)
  • 1 tbsp. vegetable oil
  • 1 tbsp. Thai curry paste (I used a red paste)
  • 1/2 can of coconut milk
  • 1/2 cup of water
  • steamed rice (optional)


  1. Cut all your veggies into bit sized pieces. I personally like to cut the carrot, zucchini, and sweet potato into half moon shapes. 
  2. In a large pot heat the vegetable oil and add in the spring onions, leave spring onions in the pot for about two minutes.
  3. Add in all your root vegetables such as the pumpkin, carrot, sweet potato, and zuchinni and stir in the pot for about 3-5 minutes.
  4. Now you can add in the mushrooms and kale and stir around for about 3 minutes. When 3 minutes have passed transfer the vegetables into a bowl.
  5. Add the curry paste in the now empty pot. I like to use the same pot because I’m lazy and also by frying the vegetables in the pot they would leave behind some flavouring. Let the curry paste heat up in the pot for a couple of minutes.
  6. Now add the coconut milk and water and mix till the curry paste has dissolved into the liquid.
  7. Put the vegetables back into the pot and allow to simmer for about 5-10 minutes.
  8. Now you can either eat the curry in a bowl as is or you can have it with rice like I did.

Hope you guys try out this recipe and if you do please let me know in the comments down below. I am very happy to have found some time to write on my blog.

Till next time.