Taro tastes like boiled eggs, did you know that?

Taro is a new vegetable for me. I have seen it and heard people say how good it is but it wasn’t until Jimi who attended one of the courses I have run this year gifted me some that I got to cook with it.
Taro is packed with;

~ fibre, and is a resistance starch which makes it a great carbohydrate to add to your diet especially if  you are diabetic, 

~ folate which amongst other things is needed to assist in iron absorption,

~ vitamin E which is important in protecting cell damage from free radicals, 

~ potassium which is needed for balancing the body’s acids and regulation the amount of sodium in our body,

~ vitamin C for assisting iron absorption and building immunity,

~ magnesium for healthy muscle and bones.

When I boiled it and ate it hot it was absolutely delicious and smooth and then, when it cooled down, I got a big surprise as  it tasted like hard boiled egg. It took a little bit of getting used to but if you are vegan and missing eggs this could be a good alternative and of course much better for you than eggs, that’s for sure.
These tasty balls freeze well and you could fry them if you wanted an even tastier treat and they are wonderful baked in the oven.


Taro, Mushroom and Macadamia Balls

These freeze super well 
400g boiled taro (takes 10 minutes to boil in boiling water)
200g mushrooms
375g tofu crumble
3 tbsp rice flour 
½ cup water
1 tbsp olive or sunflower oil
2 tsp Chinese 5 spice
2 tbsp roughly chopped macadamia
Corn kernels from 1 corn cob
1 carrot diced super small
1 tbsp tamari
Salt and pepper to taste


  1. Mash the taro and place in a bowl with the macadamia nuts.
  2. Place ½ the oil in a wok and fry the corn, carrots and mushrooms with the tamari and Chinese 5 spice. Cook until almost cooked through with carrots having a crunch. Place veg in the bowl with the taro.
  3. Place the rest of oil in the wok and add the crumbled tofu, add a sprinkle of salt and fry until a little brown, add the flour and the water to the wok and stir for 5 minutes or so or until the flour has thickened the tofu and is cooked through. Add the tofu to the bowl with the taro and vegetables.
  4. Season the taro, veg, tofu mix with salt and pepper then roll into balls.
  5. Place on baking paper lined baking tray and bake in 180°C oven  for 20 to 30 minutes or until browned on the bottom.
# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

Cooking School News

Three Day Course 

We have just finished the third Vegan Foundation Cooking Course for 2021. Each time I facilitate this course I am reminded what an incredible course it really is. We had a lot of fun and I can’t wait to do it all again in 2 more weeks. We have a few more places left in the March 25th to 27th course, who is joining us? 

Cashew Cheese and Cashew Butter classes on Mondays

Would you like to learn how to make cashew cheese and butter but don’t want to commit to a full 3 day or online course? For a limited time only I will be running cashew cheese and butter classes every Monday. At a time that suits you. The class will take 1 hour and can be done face to face if you live locally or online.
Choose a time that suits you and you will get the recipe if attending the course online. If you are doing the course face to face you will receive:
  • the lesson
  • the recipes
  • 3 butters to take home 
  • 3 pots cheese to take home
  • 3 probiotics to start your next batch


$120 AUS Dollars inc gst (online)
$150 face to face
Offer ends on the 30th May.


Vegan Chef Training 

There are a few changes in this years training. Here are the details:
Module 2 Raw food without the food photography - I will be able to go through some tips with you that I know myself but it wont be formal 
New price - $1320 (2 places left) 
Module 3 - same as always $990 (3 places left)
Module 4 - same as always $990 (3 places left)
Module 5 - will be in 4 sections (note this year there will be no sour dough baking as part of module 5) (3 places left)
Section 1 fermented grains method making gluten free bread, cake and pancakes etc. $240 
Section 2 sauerkraut, kim chi and fermented veg and fermented butter using rejuvelac $240
Section 3 miso and tofu $240
Section 4 kombucha, jamu and fire tonic $240
Or all 4 sessions of module 5 plus lunch each day $776
For modules 6 to 9 - they will be run as a condensed form over 2 weeks with 11 days of tuition and 5 days of optional work experience - this is priced at $6274.50   (2 places left)
(all added together works out cheaper than the early bird price)- this will include event cake baking and pasta making - establishing a business - dietary requirements - menu planning and faux foods - plus organising an informal graduation) You will receive all material covered in the longer course but I will condense the course so it is run over the 11 days.
All courses will take place at 25 Stuart Street Mullumbimby 
For module 2-5 I will take only 6 people and 
For modules 6 to 9 only up to 4 people.
Please indicate what you would like to do so I can reserve your places and let other people know who are wanting to join individual modules. 
Have a great week everyone.
With gratitude Veet 



Categories:Mains Snacks/Sides

Tags:Taro mushrooms macadamias Tofu

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