“Corn” chips without corn, gluten, dairy, soy, egg or nuts!


We’ve been on a bit of a Mexican theme over here at the moment with our Taco Episode and last week in the newsletter I shared a recipe for Free-from Nachos. So when a viewer asked us a couple of months ago if we could come up with a corn chip which was:

  • corn free
  • gluten free
  • dairy free
  • egg free and
  • nut free

And it also had to be CRUNCHY.

We said “sure!”

So if you’re craving a crunchy corn chip alternative then give this recipe a go:

Crunchy corn-free corn chips (without dairy, soy, gluten, egg or nuts)


  • 1 400g can of Butter beans (rinsed and drained)
  • 1/3 + 1/6 cup of Brown rice flour (see note below)
  • 1/6 cup of tapioca
  • 1/4 cup of olive oil
  • 1/2 cup of chia seeds in 1/2 cup of water
  • 1 tbsp Nutritional yeast flakes
    1 tbs Garlic powder
  • 1 tsp Salt


  1. Soak 1/2 cup chia seeds in 1/2 cup of water for 10 minutes (while you’re preparing the rest of the recipe).
  2. Add butter beans, oil, nutritional yeast, garlic and salt to a food processor and process until smooth.
  3. Add the thickened chia and water mix to the food processor and process until the chia is mixed in with the bean puree (this could take a minute or so – you want to avoid having one big blob of chia).
  4. Add 1/3 a cup of brown rice flour to the food processor and process again (the mix will begin to dry out and start to take on the appearance of a dough – this is good this is what we are aiming for).
  5. Add the tapioca and half the 1/6 cup of brown rice flour  and process again. The mix should really begin to resemble a dough now.
  6. Transfer the mix to a bowl and sprinkle the remaining half of the 1/6 cup of brown rice flour over the dough and mix it in with your hands. The dough should be soft but not too sticky. If you need to dust the dough with a little more flour here you can.
  7. Break the dough into 3 portions and roll each into a ball.
  8. Tear off 2 large squares of grease proof paper, sprinkle a little brown rice flour over the paper and place one of the dough balls onto the centre of the square. Sprinkle a little more brown rice flour over the top of the dough ball and then place the other piece of grease proof paper on top (basically sandwich the dough with grease proof paper so you can roll it out flat with a rolling pin without it sticking.
  9. Roll the dough out to about 2 mm thick and then remove the top sheet of grease proof paper. Place the rest onto a tray and bake in a fan-forced pre-heated oven at 180 degrees C for 20 minutes.
  10. After 20 minutes, take the tray out and turn the rolled out corn chip mix (without corn)  over to help the under side dry out too, and return to the oven for an additional 10 minutes (or until they’re golden brown and crispy).
  11. Once they’re  cooked, leave them to cool and then store them in an air tight container to maintain their crispness.


(This is how the dough should look)


(This is how to score the mix so you end up with triangles)


(This is how they come out!!)

These are so yummy and I think they’ll become a regular snack in our house. If you can’t tolerate beans or you’re looking for a commercial option check out this post here. That’s all for this week, if you’d like more recipes, and ideas for cooking with alternatives plus updates when we release new episodes then join our newsletter list here.

Happy cooking!

Corn chip alternatives (gluten and corn free)

Recently we were asked by a viewer if we could share some corn chip alternatives for people who can’t tolerate corn. So I put on my detective hat  and put together a couple of corn and gluten-free options.

1. Home made Corn-free corn chips (without corn, dairy, soy, gluten, egg or nuts).


3. More home made corn chip alternatives (without corn or gluten)

You could try these Nocho chips (love the name) by Thermo foodie and the chef.


4. Commercial corn free options

If you don’t mind a commercial option, I’ve got to say I do love the flavour of these Rice and bean “corn chips”. There are a couple of flavours and a few different brands of corn chips without corn available nowadays so make sure check out the gluten-free section in your local supermarket.



So there you go!

If you’re looking for some recipe ideas to serve with your corn chip alternatives, check out our Taco Episode for some yummy salsa and guacamole ideas or our Alternative Nachos post for a recipe idea.

Did you like this post? If so, join our mailing list here so we can send you more recipes, episode notifications and creative ideas for cooking with alternatives.

Alternative Nachos


Free-from Nachos

1 300g jar of salsa (suitable for your diet) or you could try a recipe from the Taco Episode
250g of purple corn chips (or regular – suitable for your diet) If you can’t tolerate corn then check out our corn free corn chip post for some options
1 serve of sour cream alternative that is suitable for your diet (eg, from our Sour Cream Episode)
1 400g can black beans
1 400g can kidney beans
Cheese alternative that suits your diet, check these post for ideas for:
melty alternatives,
sprinkly alternatives and
tasty cheese alternatives

1. Rinse and drain the black beans and kidney beans and then lightly mash with a potato masher and then stir the salsa through until it’s well combined (if you like it wet, add more salsa).
2. Spread out the corn chips on some baking paper and then spoon the salsa – bean mixture over the corn chips.
3. Dollop the sour cream alternative over the salsa bean mixture.
4. Sprinkle grated dairy free cheese or alternative that suits your diet (see links above).
5. Place in the oven at 180 degrees C or until the cheese melts and the corn chips become crispy.

If you can’t have corn, check out our corn chips without corn, dairy, soy, gluten, egg or nuts here.

For more recipes like this and info and creative ideas for cooking without dairy, soy, gluten, egg or meat join our newsletter list here.

Delicious Dukkah: With and without nuts


(Dukkah without nuts)

I’ve been thinking about parties and party foods this week as it’s the first anniversary of our The Alternative Kitchen: A beginners guide to cooking without dairy, soy, gluten, egg or meat book launch party.  It’s been a pretty amazing year since that book was launched, and it’s nice to hear that that book and our show is helping to open up options for people who usually get left out at festive feasts. So to celebrate that I’ve put the kindle version of our book on special on Amazon this month.

So because I was thinking about parties and anniversaries when it came to writing a recipe to share this week I found myself thinking about  dukkah. You see, the  first time I ever opened a jar of dukkah and deeply breathed in the cumin I knew I was in love.  My hubby and I were on our honeymoon and he’d surprised me with a jar or it, some good olive oil and some soft bread and said ” I thought we could give this a go, there’s no dairy in it.”

Over the years we’ve tried many different brands and eaten it on many different occasions, but because of the powerful connection between smell and memories I can’t help but think of our honeymoon every time I open a jar. So for me dukkah = anniversaries and happy memories.

But because dukkah is a blend of nuts and seeds with some spices, people who can’t eat nuts tend to get left out. So I started playing around in the kitchen and came up with 2 recipes: one with nuts and one without nuts.

It’s easy to make and if you dip some freshly baked gluten-free bread, it’s a gluten-free treat too.

Delicious Dukkah without nuts


2/3 cup plain activated buckinis*
1/3 cup pepitas
1/3 cup sunflower seeds
1/3 cup sesame seeds
3/4 tsp salt (whichever suits your diet)
1 Tbsp ground corriander seeds
1 1/2 Tbsp ground cumin


(Dukkah with nuts)

Delicious Dukkah with nuts

1 1/2 Tbsp ground cumin
1 1/2 Tbsp ground coriander
1/2 tsp salt of your choice
1/3 cup sesame seeds
1/3 cup raw almonds
2/3 cup raw hazelnuts


  1. Place all ingredients  which are suitable for your diet in a food processor (except half of the sesame seeds)and blend for 10-15 seconds (until the nuts are ground to a rough powder).
  2. Add the remaining sesame seeds and process for 2-3 seconds (or use a pulse option if you have one).
  3. Serve with olive oil and bread suitable for your diet.

What are activated buckinis?
Activated buckinis are basically buckinis (buckwheat groats) which have been soaked and then dehydrated to become “crispy” again. The main reason for soaking (grains, seeds, nuts and legumes) is  to help make the minerals within more available for your body. From a cooking perspective, I find the activated buckinis I buy tend to be more crisp than the plain buckwheat groats (which are dried but unactivated). You can buy buckinis already activated (or you can do it yourself by buying buckwheat groats, soaking and dehydrating if you have a dehydrator – obviously if you’re buying them plain or activated, check all labels to make sure they’re suitable for your particular dietary needs first!).

This is a pretty quick, simple and delicious snack to have on hand, you can make it up in bulk and bring it out as you need it. It’s also great for those end-of the week snacks when the pantry is running low on fresh food but you’ve got a couple of days before you go shopping. To check out some of our meal planning tips click here.

For more great dairy, gluten, soy or egg free party snack recipes check out our book.  The kindle version is on sale this month.

Avoiding the Top 8 Allergens for a Day: Recipes without dairy, soy, egg, wheat, peanut, tree nut, fish & shellfish

avoidtop8 for a day

Each year ausEE inc. host  the Top 8 Challenge on the 8th of August  during National EOS week to raise money and awareness for EGID (or eosiniphilic gastrointestinal disorders). The top 8 challenge invites individuals to take the challenge to avoid the Top 8 (dairy, soy, egg, wheat, peanut, tree nut, fish and shellfish) for one day.

To take part in the challenge, or donate to the cause click here.

Is it possible to avoid dairy, soy, wheat, egg, peanut, tree nut, shellfish and fish at each meal for a whole day that sounds like a lot of things to avoid?

It is possible but you can begin to imagine how challenging this can be. I’ve never liked the idea of people feeling left out and it’s part of the reason why Alternative Chef Kitchen was created and so when we were contacted by Sarah Gray from ausEE Inc. Asking us if we’d take on the challenge I said “Of course!”. We’re a cooking show for people who can’t eat what they make on other cooking shows, challenge accepted!

So we’ve put together a SPECIAL TOP 8 CHALLENGE episode ” Avoiding the top 8 for a day” covering:

  • Breakfast – porridge
  • Lunch – curried egg without egg including  egg free mayonnaise and a BBQ meatless sausage
  • Snacks – crunchy muesli bars without nus
  • Dinner – lasagne with dairy, soy and gluten free bechamel style sauce
  • Dessert – cheesecake without cheese, egg, wheat, soy or nuts.


If you loved that episode and you want more delicious top-8 friendly recipes you might be surprised to find that these are top 8 friendly too:

Chocolate spread without nuts (great on a top-8 friendly bread suitable for your diet) From our The Alternative Kitchen book:

choc tahini spread

Chocolate Brownie Slice (RECIPE COMING SOON):

Lisa's everything free chocolate brownie

Or perhaps some coconut cream ice cream (RECIPE COMING SOON):


(Glenys’ curried egg without egg (RECIPE COMING SOON)

curriedegg - Copy

 If you’re at all uncertain as to whether or not a recipe or ingredient is suitable for your dietary needs though, always check with your allergy specialist first (and always check the labels on packaging).

We love to take the recipes that seem impossible and make them a variety of different ways (including top 8 friendly) so if you’re not on our newsletter list, make sure you enter your name below and we’ll let you know when our next episode is out.

2017 UPDATE**

If you loved this episode and want to get cooking, we’re in the process of updating our cookbooks and releasing a whole lot of new free-from recipes.

Enter your email address below to find out when our new books are available (we’re releasing from late August, 2017:-)

Tips for Easy Healthy Meal Planning and 15 tasty, wholesome, classic dairy, soy, gluten, egg and meat-free family-friendly main meals

If you’re finding it hard to decide what to cook each night and you find yourself guiltily dipping out for some take away (guilty because you know the veggies are going mouldy in the fridge but you’ve had a long day and can’t think of anything to cook with them) or the question “What’s for dinner?” incites a feeling of dread then this list of 15 tasty real-life recipes teamed up with our Tips for Easy Healthy Meal Planning is going to help you reduce that overwhelm, over buying and money wasted in veggies going mouldy in the crisper! (by the way, by “real life” I mean, they taste great, and they don’t require a set of highly specialised knife or food styling skills or take a long time to prepare )

How to plan healthy meals easily

Alternative Chef Kitchen Meal Planner example

Download our meal planner template here.

Our Top Tips for Easy Healthy Meal Planning

  • Create a list of favourite recipes that everyone can eat . If you download the meal planner above, you can do this part on the back page. Aim to list 8-10 recipes from your repertoire that everyone in your house likes to eat and or are easily adjusted to suit different dietary needs. (If you need some more recipe ideas keep scrolling down or if you’d like even more help to do this check out our Your Alternative Kitchen ecourse where we take you through this step by step).
  • Create an inventory of the foods you have on hand. This doesn’t need to be a time consuming exercise, I’ve been known to take a photo of our crisper and fruit bowl with my phone because it’s quicker than writing it all out and I can see at a glance what we’ve got on hand and how much. But find a method that works for you.
  • Keep nutrition in mind. When you avoid one or more food groups you need to keep certain things in mind when it comes to nutrition, such as making sure you have enough variety in your diet and that you’re eating a range of foods from your can eat list to minimise the chances of developing nutrient deficiencies. (There’s an introductory exercise on doing this in our Cooking with Alternatives FREE mini ecourse which you get access to when you download the meal planner).
  • Putting it down on paper. Choose 3-4 main meals from your brainstorm of 8-10 favourites above and insert them into the weekly section of the planner and indicate when you’ll have the left overs too. Eg. Monday night might be Lasagne, but if Tuesday night you get home late or have sport, then it’ll be lasagne left overs etc. Also don’t forget to indicate when you’re eating out. Writing it down on paper like this helps to clarify the goal and make it more likely that you’ll follow through. It also helps you better connect with the cooking and eating habits you currently have (so you can make changes if you need to).
  • Refining your shopping list. Next list those 3-4 recipes in the relevant column below the planner and beneath each header list the ingredients in those recipes. This helps you to create your shopping list (so you can see what you need for the recipe and compare it against what you have on hand). It also helps you to get a closer look at the variety in your diet.
  • If you’re really busy aim to cook meals in large batches (eg. soups, stews, casseroles, bologneses sauces, curries or chilli etc. where you can pack a whole lot of different foods in to boost the nutrition) or make double the recipe (eg. with pies, lasagne etc.) so you have left overs to use for a second meal. This will save food prep and cooking time and it also helps you use up foods so you aren’t left with random half pieces of mouldy veggies in the crisper:-).
  • Top tips for using our planner: If you need more space use the back page but I tend to find people tend to have  1-2 breakfasts during the week and they tend to cook 3-5 different main recipes a week with 1-2 lunches (depending on whether or not they eat leftovers for lunch). So play with it and see what your cooking habits are once you start using it. I tend to put the planner on the fridge. You can take it with you when you go shopping, or take a photo so you don’t misplace the list.

To get started download the meal planner here
(you’ll also get access to the Cooking with Alternatives FREE ecourse and the exercise described above). 

So…What’s for dinner?

If you’re having trouble brainstorming 8-10 recipes, or you’re bored with your own recipes and want a few new ones I’ve filled this post with tasty traditional recipes which have nourished generations (and some new creations which are destined to become family favourites) from the following categories:

  • Pies
  • Casseroles & stews
  • Rice & Lentil dishes
  • Curries
  • Soups
  • Pasta
  • Veggie Roasts

They’re all easy to make, yummy to eat, fill you up and taste great as left overs.

Many of the recipes in this list below are free from dairy, soy, gluten, egg or meat ( some of the recipes are free from all of them and the remaining top 8 allergens and some of the recipes can be made food intolerance, food allergy or vegan friendly with really simple substitutions (usually included with the recipe link or in the recipe book but you can always ask us if you would like more ideas).

15 wholesome, nutrient-packed recipes – let’s get cooking!


1. Shepherds Pie by Lisa White from Alternative Chef Kitchen

potato pie

(Photo by Lisa White)

It’s a classic pastry-less pie. Our recipe in the Main Meals Episode is an evolution of my mum’s recipe which was one of my favourites growing up.

2. Left over pie by Tania Hubbard recipe in the “abundance” cookbook.


I am loving the besan flour pastry recipe in this book which makes a great pie crust for leftover casseroles and veggies. The besan pastry has egg in it, but there are pastry and tart crust options in the book which are gluten free, dairy free, soy free, nut free and egg free too).

Casseroles & Stews

3. Mediterranean Chickpea Casserole by Glenys Falloon from Alternative Chef Kitchen

casserole low res

(Photo by Lisa White)

This delicious and quick to make chickpea casserole  from our Main Meals Episode can also be adapted to have a Middle-eastern flavour too.

4. Hearty Lentil Stew by Lisa White from Alternative Chef Kitchen


(Photo by Lisa White)

This is one of my favourites it’s a plant-based version of my mum’s goulash recipe with a couple of tweaks. Simple, quick to make and tasty! One of those recipes that tastes just as good the next day (and some times even better;-).

Rice & Lentils

5. Mjaddra (Rice and Lentils)By Brenda Janschek from brendajanschek.com


(Photo by Brenda Janschek)

Rice and lentils are a classic combination found in both Middle Eastern and Mediterranean cuisine. I love the simplicity of these traditional recipes.

6. Rice & Lentils by Lisa White published in From Our Kitchen To Yours Fundraiser Ebook

Rice and lentils square

(Photo by Kristin Cosgrove)

This simple dish is one of our favourite go-to recipes for busy days. It’s another recipe my mum made a lot as I was growing up. I’ve made a couple of tweaks so this is the recipe the way my kids love it it’s also a little quicker than my mum’s traditional method as I use basmati rice (because it cooks quickly) and canned lentils (but you can cook up your own if you have the time). You can use either a pre-made stock or stock cubes which are suitable for your diet to whip it up quickly.

Curries & Chillis

7. Pumpkin & Lentil Curry by Jen Shaw from barefootkitchens.com.au

Pumpkin and lentil curry Jen Shaw

(Photo by Jen Shaw)

Curries are warming, filling and packed with flavour and spices. If you’re looking for a free-from friendly Naan bread to go with your home made curry check out the abundance cookbook by Tania Hubbard.

8. Chilli by Robyn Birkin from Modern Day Missus

veggie-chillli Modern Day Missus

(Photo by Robyn Birkin)

Chilli – another tasty, nourishing option which you can pack a lot of healthy foods in and is also great as left overs.


9. Pumpkin & Cauliflower Soup by Monique from The Nourished Pyshchologist

Nourished psychologist pumpkin cauliflower soup

(Photo by Monique Phipps)

Pumpkin soup is one of those go to recipes great for dinner after mid-week sports. For plant-based options replace the bone broth with veggie stock, the ghee with olive oil or coconut oil and sour cream with a coconut yoghurt that is suitable for your diet or keep a look out for our Sour cream alternative Episode.

10. Spinach, lentil and lemon soup by Brenda Janschek from brendajanschek.com


(Picture by Brenda Janschek)

Another great nourishing soup recipe with simple and nourishing flavours and ingredients.

11. Vegetable & Lentil Soup by Vanessa Vickery from Becomingness

vegetable-lentil-soup becomingness

This delicious soup can be made vegetarian and vegan friendly by using a vegetarian or vegan friendly stock.

Pasta recipes

12. Rustic Vegetable Pasta by Robyn Birkin from Modern Day Missus

Loaded-veggie-pasta Modern Day Missus

(Picture by Robyn Birkin)

Pasta is a classic, versatile and quick to make meal. Considering my cultural heritage, I grew up eating quite a bit of it! There are so many options available nowadays making it a great mid week meal for just about anyone, from organic, to whole grain and gluten-free varieties, including legume based pasta’s too. It’s amazing just how much variety there is nowadays.

13. Lasagne by Alternative Chef Kitchen

Lisa's bechemel lasagne

(Picture by Lisa White)

Lasagne was without out a doubt one of my favourite meals as a kid and I love it still as an adult. We’ve covered 4 different lasagne recipes in our Lasagne Episode and our The Alternative Kitchen cookbook and we’ve got a couple more recipes here on the blog (because we love it that much). What ever your dietary requirements are, there’s a lasagne that can work for you. Tomato free, dairy free, gluten free, meat free…

Veggie Roasts

14. Lentil & Walnut Loaf with Mushroom Gravy by Robyn Birkin from Modern Day Missus


(Picture by Robyn Birkin)

Veggie roasts cook in less than an hour and are packed with nourishing ingredients. They’re great served alone or with sauces like Mushroom Gravy (or something like Glenys Red Wine Reduction.

15. Sizzling Sausages (gluten and meat free)  by Glenys Falloon from Alternative Chef Kitchen

meatless gf sausages

(Picture by Lisa White)

These sausages from our BBQ Episode  take a little time to prepare but if you prepare a big batch and barbecue them on the weekend they make a great mid week leftover meal for lunch or dinner.

So how yummy do these recipes look? Which are you going to make first?

If you’d like more recipe ideas, recipes and help to make menu planning in your house a little easier,  enter your name and details below.

That’s all for today, until next time – Happy cooking!

Lisa’s Hearty Lentil Stew


This was one of my favourite meals growing up, my mum would make it with meat, and so I didn’t eat it for a number of years when we went plant-based until I was watching Glenys make her delicious Red wine reduction and I thought back to mums recipe and where the flavour was actually coming from. Turns out it wasn’t just the meat! So if you’d like a nourishing stew this is a very simple, very tasty recipe. If you use a vegan-friendly wine and stock it’s also gluten-free, dairy-free, egg-free, soy-free and meat-free.


  • 10-12 button mushrooms (or more if you like them)
  • two large handfuls of green beans (rinsed and strings removed)
  • 4 white potatoes (washed, skins left on if organic)
  • 2 cups brown lentils (if using canned aim for organic and BPA free)
  • 1 brown onion (peeled and chopped)
  • 1 400g can of crushed tomatoes
  • 400ml of stock (or boiling water with 1/2 stock cube that suits your diet)
  • 3/4 – 1 cup of red wine (organic, preservative free vegan friendly or which ever suits your diet)
  • 1 200g jar of Kalamatta olives in brine (pitted and drained)(choose a jar that is suitable for your dietary needs)
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1-2 bay leaves
  • Drizzle of olive oil


  1. Brown some onion in a frying pan with a drizzle of olive oil. Stir occasionally so it doesn’t stick.
  2. Chop the button mushrooms in quarters and the potato into sixths (if large) and add to the pan with the onion.
  3. Add the crushed tomato, wine, stock and herbs (rosemary, thyme and bay leaves) to the mushroom and onion, stir and then cover with a lid for ~20 minutes.
  4. Once the potato is cooked through add the canned lentils (or cooked lentils) and cook for a further 10 minutes.
  5. Lastly add the olives and beans. Cover again and leave to cook until the beans are cooked (and ideally still a vibrant green) and then serve.

Top tip

If it is a little dry the next day when you are reheating you can add extra stock or water.

If you’d like some other Main Meal recipes and Meal Planning ideas check out out this post here.

Cooking with alternatives ecourse thumbnailIf you’d like to learn more about cooking with alternatives, check out our FREE mini ecourse here.

“Meaty” Meat-free bolognese & lasagne sauce (dairy, soy, gluten, egg and meat free)

Lisa's bechemel lasagne

Although I love cooking, I also love having free time between when the kids come home from school or sport and dinner because with the days so short in winter it’s not hard to get the feeling that there’s just no time especially if you’re spending an hour in the kitchen preparing things and then another hour cooking them.

Multi-purpose bases

I love the idea of recipes that you can make up  to use as a base in more than one recipe, that you can prepare in advance and or use in a couple of different ways (so you don’t get the “We’re having this a-gain!” complaints).

Bolognese sauce is one of those bases.

I created this recipe a couple of weeks ago and it’s become a go-to favourite (that my fussy son will actually eat!).

I generally make the sauce up on a Sunday (or Friday afternoon) along with some of my Bechamel style sauce from our Lasagne Episode (you can get the recipe here). I generally prepare 1 large lasagne or 2 smaller lasagnes (which roughly equate to one meal each) and then use the left over sauce later in the week (see the Alternative ideas below after the recipe).

Why 1 lasagne or 2 smaller ones?

Generally I prefer the taste and texture of foods cooked “fresh” rather than reheated (eg. in the oven or microwave). So if I know I’ll have the time to cook the lasangne fresh, I’ll make two smaller ones. If I know we’ll be eating it after the mid-week sports training and we won’t have a lot of time once we come home which generally means reheating then I’ll make it in a large oven dish and we’ll eat it on the Sunday night and then just reheat the left-overs later in the week.

Recipe for a “Meaty” Meatless Bolognese Sauce

  • 1 40g tomato paste (I use a salt reduced one)
  • 2 bottles (700ml) tomato passata
  • 1 cup steamed sweet potato (or roasted)
  • 1 1/2 cups of water
  • 1-2 cloves of grated fresh garlic (you can omit this if you can’t tolerate garlic and instead add some herbs which you like eg. oregano, basil, marjoram)
  • 1/2 cup sundried tomato (fully sundried not semi – and I prefer the ones in oil, but you can use either)
  • 3/4 – 1 cup walnuts
  • 1 400g can brown lentils ( ideally organic BPA free)(rinsed and drained)
  • 1 stick of celery finely chopped
  • 2 tbsp nutritional yeast
  • 1 carrot grated
  • optional: apple cider vinegar
  • optional: additional veggies eg. diced zucchini, mushroom, capsicum.




  1. Peel and roughly chop the sweet potato and steam it until it is cooked through. (Alternatively you could place a whole sweet potato in the oven for 1 hour (just pierce it with a fork first) until it is cooked through then once it’s cooked peel it, remove the flesh and mash it up with a fork or with the stick blender -see next step).
  2. Add the tomato passata to a large sauce pan and add the cooked sweet potato and puree with a stick blender. (Alternatively if you don’t have a deep enough saucepan to do this without getting splashed, you could transfer ~1 cup of tomato passata to a jug suitable for the stick blender with the steamed sweet potato and puree until smooth and then stir it into the remaining tomato passata).
  3. Add the water to the sauce pan and the garlic (or herbs) if it suits your diet and mix it until it’s smooth.
  4. To prepare the “meatless mince” add the walnuts, lentils and sundried tomato to a bench top food processor and blend until there are no large pieces of sundried tomato and walnut visible.
  5. Add the celery, carrot and nutritional yeast and blend again. It’ll begin to resemble a grainy paste.
  6. Stir the meatless mince through the sauce until it is well mixed in. Add any additional optional veggies to the sauce (diced as these will help to give more height when you use it in a lasagne).
  7. Bring the sauce to the boil then reduce it to simmer for 30 minutes before assembling your lasagne.


Other ways you could use this sauce:

  • On a pizza base
  • With pasta (eg. regular, gluten-free or legume based pastas eg. black bean or mung bean fettucini) (I usually add additional veggies in eg. broccoli if I do this)
  • With cannelloni
  • With rice and veggies


  • If you can’t tolerate nuts you could replace the walnuts with sunflower seeds and pepitas (if they suit your diet), and some other ideas listed in this post here.
  • If you can’t tolerate tomato you could make Glenys pasta sauce from the Lasagne Episode (get the recipe here).
  • You could also use the meatless mince as a base for a meatless meat patty. Check out our BBQ Episode for some ideas.

If you love this idea, check out our up-coming Main meals episode (released on July 11th)!

If you’re not on our mailing list, you can join here and get access to our FREE mini ecourse on cooking with alternatives, as well as our weekly newsletter and inspiration.


IndieLove Magazine: Alternative Chef Kitchen Feature

Earlier this year we were interviewed by Jessica Johnson for a feature story in the new IndieLove Magazine. Thanks to Editor Sarah Gai for allowing us to republish this interview. To check out the full magazine click here.
To check out their website click here.

Indie Love Issue 1 ACK interview pt1

Indie Love Issue 1 ACK interview pt 2

Do restricted diets have to hold you back in life?


(Rachael & Joshua on TV for Cupcake Wars Kids 2015 image supplied by Claire Guthrie)

If you’re concerned that your restricted diet will hold you back in life I’d like  you to meet Rachael Guthrie: The girl who won a TV baking competition – and she couldn’t eat any of the cupcakes she made.

If you’re a parent of a child or teen who has just been given a diagnosis which has changed the way you eat and other aspects of your lifestyle, then you’re going to want to check out this interview with Rachael.

About 18 months ago Rachael was diagnosed with crohns disease. With the help of her mother, and their doctors Rachael changed her diet as a way to mitigate some symptoms. Her diet is quite specific and restricted, yet when her younger brother Joshua applied to appear on a kids cooking competition TV show, Rachael didn’t want to miss out, so she applied too… and won!

Rachel cupcakes 2

(Rachel  cupcakes – Image supplied by Claire Guthrie)

This interview with Rachael and her mum Claire, have some gems for all of us, whether you’re a parent of a child with a restricted diet, your you’ve just had your own diet restricted, I think you’ll find this interview very inspirational.

If you’d love to follow Rachael’s journey check her out here on Instagram.

Claire discussed some of the things that make it hard when you’re first changing your diet and we’ve got a lot of resources in this blog post here for you: 7 solutions to the most common problems when you cook without dairy, soy, gluten, egg or meat

Rachael is also a special guest in our Your Alternative Kitchen ecourse where she shares her top tips for decorating award-winning cakes and cupcakes.