Guest Bloggers

Liz – Glow Diaries

Hello! I’m Liz Douglas, a former meat loving country girl turned vegan recipe creator and podcast host. Food has always been a big part of my life, and I used to work as a product developer and food buyer for some of Australia’s largest food retailers.

Although I spent many years working in the food industry, I wasn’t that much of a cook until I went vegan in 2019. I felt so inspired to experiment and recreate the flavours and textures of cheese, meat and eggs with new ingredients. At the time, I got a mostly supportive reaction from family and friends, but there were a few skeptical ones and I wanted to prove to them that I wasn’t deprived, and that vegan food could be delicious, filling and easy. So I started sharing photos of what I was eating on Instagram, and my career as a recipe creator slowly built from there.

When it comes to the types of foods I share, I try to eat in a mostly-healthy way, but without restriction – I love indulgent treats occasionally too! I’m best known for plant-based, wholesome twists on nostalgic comfort foods like Tofu SchnitzelCauliflower AlfredoHealthy Instant Noodles and Mushroom Bourguignon.

I now have over 200,000 followers on Instagram @glowdiaries___ where I share videos of dinner ideas, hacks and vegan twists on the latest food trends.

I think plant-based eating should be accessible, balanced and fun – listen to your body, experiment with ingredients, and find joy in eating more plants! For more easy meal ideas, check out my blog :)

11 Recipes by Liz

Creamy Tahini, Kale & Pumpkin Salad

This hearty pumpkin, kale, quinoa and tofu salad with creamy, tangy tahini dressing is a filling lunch or dinner option. Not only is it super tasty with contrasting creamy and crispy textures, but it's also wholefoods and a balanced mix of carbs, protein and fats. The combination of protein-rich quinoa and tofu, plus healthy fats from tahini, olive oil and pine nuts means this salad is going to keep you feeling full and energised all afternoon. Store this salad in a jar in layers to stop the wet and dry ingredients mixing – this will keep it fresh for up to 3 days. This makes it perfect for healthy, plant-based meal prep – plus the layers look so colourful and appetising it's sure to impress your coworkers! If you're looking for more filling salad ideas, be sure to check out Liz's other recipes like the viral Brown Rice Salad, BLT Pasta Salad with Tempeh Bacon or her Roasted Cauliflower & Pear Cous Cous salad.

Vegan Coconut Ice


Who remembers this popular dessert at school fetes?! The vegan version of this no-bake Australian classic is irresistibly sweet and is a combination experience of melt in your mouth with a chewy texture from the coconut. Recipe by Vegan Diaries.

Gochujang Tofu & Broccolini

Gochujang is known for being SUPER hot, but if you're not used to extra spicy flavours, this particular dish isn't overly spicy, it's perfectly balanced thanks to Liz.

Vegan Golden Syrup Dumplings

A classic, warm, deliciously rich dessert, easily veganised for a cosy trip down memory lane. Recipe by Liz.

Vegan Hot Wings


Vegan hot wings you've got to try! Serves four as a mouthwatering snack. Recipe by guest blogger Vegan Diaries.

Creamy Avocado Pasta with Sun-dried Tomatoes


This avo pasta by Liz is creamy, fresh and punchy, and loaded with vibrant greens and healthy fats.

Popcorn Tofu

Scrumptious popcorn tofu bites - an easy high protein appetiser, plus those cornflakes get so crispy! Recipe by Liz of Glow Diaries.

Creamy Vegan Tuscan ‘Chicken’ Pasta

Creamy, carby, comfort food, perfect for winter! This vegan version of creamy Tuscany pasta is also lighter on the stomach thanks to the cashew cream. Recipe by Liz.

Italian-Style Vegan Hot Chocolate

A seriously RICH dessert-meets-hot-drink which is a perfect antidote to cold winter evenings. Chocolate makes everything better! Recipe by Liz.

Easy Melty Vegan Cheese

You can make vegan cheese at home more easily than you'd think and it tastes WAY better than store-bought, at a fraction of the price. This recipe is a great solution when you want cheese instantly. It can be eaten immediately, and you can put the remainder in the fridge or freezer to use later. I recommend freezing because the cheese hardens, making it easy to grate and melts better when reheated. Perfect for toasties, burgers, on pizza or tossed into tofu scramble. Recipe by Liz.