Vegan Recipes

If you'd like to share your favourite vegan recipe, email it to us with a good quality photo and we'll post it on this page. Be sure to credit the author (if it's not you) where applicable.

Savoury dishes

Easy Tofu Scramble
BBQ Pulled ‘Pork’
Chickpea Omelettes
Tenderhearted Texan Chilli
Swedish Vegeballs with Parsley Fettuccine
Spicy Tomato & Basil Gnocchi
Seitan Roulade with Root Vegetable Stuffing
Vegan Sweet and Sour "Chicken" 
‘Cheezy’ Fried Polenta with Avocado and Hummus
TVP Mince Lasagne
Creamy Mushroom Pasta
Pumpkin Soup
Raw Green Spaghetti
Celeriac Salad
Cheezy Sauce
Spaghetti and Falafel Balls
Creamy Potato and Pesto Soup
Cashew Chili con Queso
Coconut Fusion Laksa
Turmeric Magic Baked Pumpkin
Vegan Hollandaise Sauce
Veg "Pork" and Coriander Dumplings
Just Green Vegan Chicken Burger Quick Meal
Vegan “cheesy” lasagne
Vegan Fish with Orange Sauce
Pumpkin & Red Lentil Soup
Piñata Bowls
TVP Meatloaf
Jalapeno and Notzarella Stuffed Corn Cakes
Tofu & Vegetable Laksa
Cheese & Broccoli Quiche
Shepherd's Pie

Sweets dishes

Rocky Road
Choc Cookie & Marshmallow Slice

Raw Chocolate Cheesecake
Vegan Wagon Wheels
Choc Cherry Chunk Cookies
Kahlua Dessert Cupcakes
Healthy Biscuit Sandwiches
Chocolate Ice Cream
Pancakes with Banana “Cream” & Maple Syrup

Savoury Dishes

Easy Tofu Scramble 

Easy tofu scramble!

The Cruelty Free Pantry Tofu Scramble Mix takes the hassle out of making a fantastic tofu scramble. No more trying to perfect the right mix of herbs and spices. All you need to do is add the flavour mix to the pan and you're cooking with gas!

1 tbsp oil
2.5 tbsp Cruelty Free Pantry Tofu Scramble Mix
300g Bonsoy silken tofu


  • Heat oil for a minute over a low heat then add scrambled tofu mix.
  • Cook while stirring for a minute then add tofu to the pan. Stir and continue to cook for a few more minutes until the tofu is heated through and you have the required consistency.

Serving suggestion: Add a handful of sliced mushrooms to the mixture as it's cooking and some baby spinach leaves at the end. Serve piled on toasted sourdough with your favourite dairy free spread and a side of avocado and tomato.

BBQ Pulled ‘Pork’

BBQ pulled 'pork'

This BBQ pulled ‘pork’ burger can be made in less than 30 minutes and tastes absolutely epic! It also happens to be gluten free! The recipe makes enough for 4 burgers but we recommend you divide it between 2 so that you can have a very hearty serving size.

2 x 565g tins jackfruit
1 tbsp brown sugar
1 tsp paprika
1 tsp garlic powder
½ tsp salt
½ tsp pepper
½ tsp cayenne pepper
½ tsp cumin
1-2 tbsp oil
½ cup water
¼ cup BBQ sauce (if making gluten free, check the BBQ sauce ingredients or label to ensure it’s gluten free)


  • Drain and rinse the jackfruit, then cut the core off each piece and discard. Break up the remaining jackfruit with your hands or use a potato masher and set aside.
  • In a bowl, mix the brown sugar, paprika, garlic powder, salt, pepper, cayenne pepper and cumin. Pour the mixture into the bowl of jackfruit and stir in thoroughly.
  • Heat a pan and add the oil. Put the jackfruit mix in and heat on high for 3 minutes.
  • Add the BBQ sauce and water then mix thoroughly. Leave to simmer for 20 minutes, stirring occasionally.
  • Serve on a bun with salad and extra BBQ sauce.

Chickpea Omlettes

Recipe provided by Hilda Jorgensen author of vegan cookbook: Triumph of the Lentil

These are a very quick and easy dish to make. In the photo the omelette is stuffed with kale, tomatoes and homemade cashew cheese, but all kinds of toppings are great on these omelettes, we often eat them with pickled gherkin slices and kale. For a filling meal serve with cooked grains, bread, chips or roasted vegetables.

Soy-Free, Gluten-Free, Nut-Free, Nightshade-Free, Onion- and Garlic-Free, Low Fat, Under 45 Minutes
Total time: 20 Minutes. Serves 2.


1 cup chickpea flour (besan)
3 tablespoons savoury yeast flakes
1/2-1 teaspoon salt
1 teaspoon cracked pepper
1 cup water


  • Combine the chickpea flour, savoury yeast flakes, salt and pepper in a mixing bowl, breaking up any lumps. Add the water a little at a time, mixing to form a batter.
  • Thoroughly brush or spray a frying pan with olive oil and heat on a medium-high setting. When the pan is hot, pour in half the batter (if it is thicker in the centre and thinner on the outsides you can use the back of a metal spoon to gently spread the batter out).
  • Cook without disturbing until the edges are cooked through and there are bubbles in the middle. Gently flip over and cook for a further minute or two, until the other side is completely cooked. Place on a plate, keeping it warm in the oven if you wish.
  • When the first omelette is out of the pan, quickly pour the other half of the batter in and cook in the same way.
  • Put toppings on one half of each circle and flip the other side over the top.

Tenderhearted Texan Chilli

Recipe provided by Katherine

A spicy stew packed with hearty beans and yummy vegemince! This recipe makes a lot, which is great because it tastes even better for lunch the next day.

Makes 6-8 servings

- 1 large red onion, diced
- 2 cloves garlic, minced
- 1 large red or yellow capsicum, diced
- 1 tablespoon light olive oil
- I package Vegideli Gourmet Meat-Free Mince
- 2 400g cans diced tomatoes
- 3 400g cans Global Organics beans, drained and rinsed well (kidney and black beans are a good mix)
- 4-6 tablespoons Mexican-ish chilli spice blend (Hoyt's Cajun blend is excellent)
- 2 Massel Beef Style stock cubes
- A few grinds of black pepper

  • In a large saucepan, fry the onion, garlic and capsicum in the olive oil until the vegetables are softened and beginning to brown.
  • Add the beans, mince, stock cubes, chili spice blend and pepper.
  • Mix thoroughly to coat the ingredients with the chili spice blend.
  • Add the cans of diced tomatoes and about half a can of water, stirring well.
  • Bring to a gentle boil, then simmer over low heat for half an hour, stirring occasionally.
  • Very nice served with corn chips, guacamole and a salad.

Swedish Vegeballs with Parsley Fettuccine

Recipe provided by Katherine

Rich, creamy sauce with delicious vegeballs and buttery pasta. Totally decadent and nobody gets hurt!
Makes 4-6 servings

- 1 500g package egg-free fettuccine
- 1 package Vegideli Gourmet Meat-Free Meatballs
- 1 cup mushrooms, sliced (optional)
- 1/2 cup Mimicreme Unsweetened Almond and Cashew Cream
- 1 Massel Beef Style stock cube
- 3 heaped tablespoons Vegdeli Gourmet Vegan Gravy Powder
- 1/2 tablespoon Melrose Organic Worcestershire Sauce
- 1/2 tablespoon soy sauce
- 1 teaspoon Vegg powder (optional, gives an eggy flavour like traditional egg noodles)
- 2 tablespoons parsley, finely chopped
- 3 tablespoons of Nuttelex or other vegan margarine, divided
- A few grinds of pepper

  • Cook the pasta in a large saucepan according to the package directions.
  • While the pasta is cooking, dissolve the stock cube in two cups of boiling water in a small saucepan.
  • In a bowl mix the gravy powder, Vegg (if using), Worcestershire sauce, soy sauce and pepper with 1/4 cup of water until smooth.
  • Add this mixture to the stock and stir continuously over medium heat until the gravy powder thickens (it should only just come to a boil).
  • Remove from the heat and stir in the Mimicreme to make a creamy sauce, set aside. When the pasta is cooked, drain in a colander.
  • Add to the hot pasta the parsley and two tablespoons of Nuttelex, use tongs to mix and coat the pasta. Put the pasta in a warmed serving dish.
  • In the saucepan that the pasta was cooked in, melt the remaining tablespoon of Nuttelex.
  • Fry the mushrooms (if using) until starting to brown. Add the Vegideli meatballs and gently heat them through.
  • Pour half the sauce on the pasta, layer on the Vegideli meatballs and mushrooms and top with the rest of the sauce.
  • Enjoy with a crisp green salad.

Seitan Roulade with Root Vegetable Stuffing

Recipe provided by Hilda Jorgensen author of vegan cookbook: Triumph of the Lentil

With this recipe it’s possible to have an impressive meal to serve to guests in under an hour. It can also be made ahead and stored in the fridge until baking, perfect when you’re having friends over and want to spend time with them rather than rushing around cooking stuff. Best served with roasted veggies, vegan gravy and a green salad.

This stuffing is really unique and tasty. It’s grain-free, so people on gluten-free or grain-free diets could use this instead as stuffing for a nut roast or lentil loaf.

Kitchen time 15-20 minutes. Makes 4 serves. (if you’re cooking for less people, the other rolled and tied-up roulades can be kept unbaked in the fridge for up to 5 days and baked when needed).

Seitan mixture (makes 4 serves)

Dry ingredients:

1 1/4 cups gluten flour
1/3 cup chickpea flour (besan)
2 tablespoons savoury yeast flakes
1 teaspoon salt
Wet ingredients:
2 tablespoons Melrose worcestershire sauce
2 tablespoons oil (olive, sesame or sunflower)
1 cup water

  • Combine the dry ingredients in a mixing bowl. Add the wet ingredients stirring, and then kneading to combine. Leave to rest for at least 5 minutes.

Root Vegetable Stuffing
2 cups finely diced parsley root, celery root or parsnip
1/2 cup hazelnut meal or almond meal
2 tablespoons dijon mustard (or 2 teaspoons yellow mustard powder plus 2 tablespoons water)
2 tablespoons fresh thyme, or 2 teaspoons dried
optional 4 tablespoons finely chopped fresh parsley
optional pinch of salt and 1 teaspoon apple cider vinegar (add if using mustard powder instead of mustard.)


  • Preheat the oven to 175c.
  • Prepare the seitan mixture from the directions above and set aside to rest for at least 5 minutes. Prepare your side dish and stuffing ingredients while it rests and the oven heats up.
  • Grease a baking sheet and stretch the seitan out into as large a rectangle as you can without it breaking (if you want to make two or four roulades instead of one, divide the mixture into pieces and then stretch it and bake). Place on the sheet and continue to press it out until it gets bigger, without it breaking. It should be less than 1cm (1/2″ thick).
  • Brush the top with oil and bake for 7 minutes.
  • Bring a tiny bit of water to the boil in a small pot, then add the parsley root and boil for 5 minutes. Drain.
  • In a mixing bowl, combine the parsley root, hazelnut meal, mustard, thyme and parsley.
  • Place the least browned side of the seitan down on a plate and place the parsley root mixture in the middle third of the rectangle. Roll the shorter end towards the other shorter end, overlapping it a little bit. Tie it up with cotton string and stuff any of the fallen-out stuffing back in it. Leave it seam-side down until you’re ready to cook it.
  • When your roasted veggies have 20 minutes to go, place the seitan on the same tray as them, or a separate greased tray, and brush liberally with oil. Bake for 20 minutes.

Spicy Tomato & Basil Gnocchi

Recipe provided by

For 2-3 serves:

Gnocchi (my friend Kyllie makes incredible home-made pasta but if you’re not that talented, I hear ya! Us mere mortals can find pre-made gnocchi in the fridge or health food section of our local supermarket or wholefoods store. If you’re lucky like me, you will find one that is vegan and gluten-free. Fist pumping!)

1 jar of organic tomato pasta sauce
1/2 brown onion, peeled and chopped
2 garlic cloves, crushed
1 red chilli, seeded and chopped
3 handfuls mushrooms, sliced
1 handful English spinach leaves
1 handful fresh basil leaves
2 tbsp savoury yeast flakes
Pine nuts (to serve)

  • Heat a large pot of water on high until boiling.
  • In another large saucepan, sauté onions, garlic, chilli and mushrooms in a splash of oil until the onions are translucent. Add tomato sauce and leave to simmer.
  • Add gnocchi to the pot of boiling water. Wait until it rises to the top (about 2 minutes), then drain and add cooked gnocchi to the tomato sauce pan.
  • Stir gnocchi, spinach and basil through the sauce and season with Himalayan salt and cracked pepper (and nutritional yeast if you fancy a cheesy flavour).
  • Serve topped with basil and pine nuts.

Vegan Sweet and Sour "Chicken" (serves 4)

Recipe provided by Kate at No Meat and Three Veg Blog

3 tbsp vegetable or canola oil
1 onion, chopped
4-5 cups of chopped vegetables such as cabbage, carrot, red capsicum and broccoli
1 packet of Fry's Vegetarian Chicken Style Strips
2 tbsp tamari or soy sauce
2 tbsp Melrose Organic Worcestershire Sauce
2 tbsp tomato paste
1 heaped tbsp brown sugar
1 heaped tbsp cornflour
2/3 cup unsweetened pineapple juice
1/2 tsp salt or to taste

  • In a large saucepan, fry all vegetables in oil for about 10 minutes on medium heat or until cooked to your liking.
  • While the vegetables are cooking, heat 1 tbsp oil in a separate fry pan and cook the chicken strips as directed on the packet.
  • Add the tamari, worcestershire sauce, tomato paste, sugar and cornflour to the vegetables and cook for a few minutes on medium heat, stirring constantly. Then slowly pour in the pineapple juice, stirring constantly. Simmer for a few more minutes, then add the chicken strips, mix and take off the heat. Season to taste. 
  • Serve over rice or noodles.

‘Cheezy’ Fried Polenta with Avocado and Hummus

Recipe provided by The Little Vegan Blog


5 cups water
2-3 tsp vegetable stock powder
1 cup polenta
3 tsp nuttelex or other vegan margarine
2 tbsp Savory Yeast Flakes (Lotus )
Topping: Avocado, lemon juice, salt and pepper, hummus


  • Line a baking tray with glad wrap. It is best to do this first, otherwise the polenta will start setting before you transfer it from the pot to the tray. This will prevent it setting into a neat flat shape. Alternatively, you can use a large flat plate instead of the lined baking tray.
  • Bring water and vegetable stock powder to boil in a medium cooking pot.
  • When water is boiling, gradually pour in polenta in a steady stream, stirring constantly.
  • Cook over a medium heat for 15 minutes, or 20 minutes if the polenta you are using is unrefined, stirring constantly. This is important, both in time and consistent stirring. The polenta will spit and bubble a bit for the first few minutes so be careful.
  • After the 15 or 20 minutes turn heat down to low and continue stirring for another five minutes. The polenta should have thickened and come away from the sides of the pot now.
  • Turn off the heat, and stir through the nuttelex and nutritional yeast. 
  • Pour the polenta onto the tray or plate and spread out so that it is about 2-3cm deep. Don’t worry if your tray is much bigger than you need, the polenta should be thick enough that it won’t ooze everywhere. If you are having trouble smoothing the polenta, stick a knife in boiled water then use it to smooth any bumps (like you do when spreading icing).
  • Leave the polenta to set for at least 20 to 30 minutes. You want it to be firm when you cut it.
  • When set, cut the polenta into whatever size and shape you want. Rectangles work best for ‘fries’, but triangles are also fun!
  • Fry the pieces in olive oil or macadamia oil for about 1 minute or so on each side, or until golden brown.
  • Serve with avocado (seasoned with lemon juice and salt and pepper) and hummus.

TVP Mince Lasagne

Recipe provided by Jacqueline from Vegans Have Superpowers


1 cup TVP Mince
1 can chopped Tomatoes
1 jar Tomato Paste
1 brown onion chopped
2 cloves Garlic
Basil (or whatever herbs you like)
2 Tbls dried mix herbs
Vegan cheese shredded (I use mozzarella and cheddar) reserving some for the top.
Tofutti Better Than Cream Cheese (to act as white sauce on the top)
Oil for frying
Lasagne Slats
1 Tbls sugar (I had this because I find the sauce too bitter, if you don't then no need to add)
Feel add anything into the TVP mixture such as olives, mushroom as you normally would pasta sauce.


  • Preheat oven to 180 degrees celcius Get your TVP ready by adding 1 cup or stock to 1 cup of TVP in a bowl. Put a tea towel over the bowl and let sit for 10mins till TVP has soaked up the water. 
  • In a pan heat oil and fry onion and garlic until brown. Add TVP, canned tomatoes, tomato paste mixed herbs and any fresh herbs you are using. Once heated through take off heat. 
  • Place your lasagne slats in some tepid water to soften. 
  • Lightly grease your baking tin and add one layer of TVP mixture followed by a layer of shredded cheese and then lasagne slats. Repeat this porcess until you are at the top. Pour a final layer of TVP mixture over the top lasagne slat followed by the cream cheese and then some shredded cheese. 
  • Put in oven for 30 minutes or until cheese on top has browned.

Creamy Mushroom Pasta

Recipe provided by Jacqueline from Vegans Have Superpowers


1 onion, chopped finely
1 Tbls oil
1/4 cup water
2 cloves garlic
Mushrooms, sliced (about 4 cups)
1/2 cup Parsley, chopped finely
White vinegar - taste
1-2 tbls GF flour + 1-2 Tbls water (to make roux)
1 150g tub Tofutti Better Than Cream Cheese (or 1/2 340g tub of Tofutti Sour Supreme)


  • In a large frying pan heat oil and fry onion and garlic on a med-high heat until soft.
  • Add mushrooms and water turning the heat down to medium.
  • Let simmer for around 7 minutes until the mushrooms have cooked a little.
  • Add roux* and stir in. 
  • Add in cream cheese or sour cream and turn heat to low.
  • Add in vinegar to taste (I used maybe 4-5 Tbls). Don't be tempted to add salt & pepper because the taste doesn't mix well with the vinegar.
  • Stir through parsley and serve with whatever you like!

*Note - Roux is a mixture of equal parts flour & water or oil to make a base to thicken soups and sauces.

Mum's Simple Pumpkin Soup

Recipe provided by Jacqueline from Vegans Have Superpowers


1/2 Pumpkin (any kind)
1 can chopped tomatoes (or fresh if you want)
salt & pepper
Tofutti Sour Supreme (for serving)


  • Peel or slice of skin of pumpkin. If you get a good sharp peeler it makes this so easy!
  • Chop pumpkin into small chunks and put in pot with enough water to cover the pumpkin.
  • Boil until pumpkin is soft. 
  • Mash pumpkin till smooth (I use a potato masher but if you have a bar mix you'll get a much smoother soup).
  • Add tomatoes and season with salt and pepper.
  • Wait till tomatoes have warmed through and serve with Tofutti sour cream.


Recipe provided by Amanda from Tarian Pantry

There is nothing better than turning your kitchen into your very own pizza shop! Making your own is healthier, quicker and tastier…here’s our version of a vege-tarian pizza.


o 500g plain flour
o 1 x 8g sachet dry yeast
o 1 tsp sea salt
o 180ml warm water
o 2 tbsp olive oil


o Basic tomato sauce
o 2 tsp Il Nutimento cheese-free Pesto
o 1 Brown onion, thinly sliced
o 4 Swiss brown mushrooms
o Handful kalamata olives
o 2 Redwood Lincolnshire sausages, cut into pieces
o 2 rashes Redwood Cheatin streaky bacon, cut into pieces
o Handful kale, chopped
o 6 tsp Tofutti Better Than Cream Cheese
o 150g Cheezly Super-melting Mozzarella, shredded
o Handful fresh basil leaves


Note: This recipe makes 1 thick base or 2 thin bases.

  • Combine the dry ingredients (flour, salt and yeast) in large mixing bowl and make a well in the centre. Slowly add the water using a spurtle or pallet knife to combine the mixture to form soft dough.
  • Slowly add the olive oil using your hands to bring the dough together in the bowl.
  • Turn the dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Return the dough back to the bowl and cover with cling film. Set aside in a warm place to rise for 30 – 40 minutes or until dough doubles in size.
  • When it has risen, use your fist to punch the dough down to remove air bubbles. Fold out onto a floured surface and gently knead for 1 minute.
  • Roll dough out to desired size.
  • Spread 3-4 tbsp of a basic tomato sauce on the base followed by 2 tbsp of Italian cheese free pesto.
  • Top with onions, mushrooms, olives, Lincolnshire sausages, streak bacon, kale and basil.
  • Dot around the pizza up to 6tsp tofutti cream cheese and then sprinkle the shredded cheezly mozzarella.
  • Place in the oven for 25-30 minutes.
  • Serve.