Vegan Recipes

Raw Green Spaghetti

Recipe provided by

For 2- 3 servings:

1/2 cup Extra Virgin Olive Oil
1/2 cup Savoury Yeast Flakes
1 clove Garlic
2 cups fresh Basil leaves
3 tbsp Pine nuts
Squeeze of lemon juice
2 large Zucchini
3 handfuls of Snow Peas or Sugar Snap Peas, thinly sliced

  • Blend the oil, nutritional yeast, garlic, basil leaves, lemon juice and pine nuts in a food processor or blender until smooth.
  • Make noodles out of the zucchini by using a mandolin or Julienne vegetable peeler to carefully slice the zucchini lengthwise, starting at one end and ending at the other. As you work through the zucchini, turn it over and start again on another side, until there are only the seeds remaining.
  • Discard the zucchini seed cores and place the zucchini noodles in a large bowl.
  • Mix the pesto and snow peas with the zucchini noodles.
  • Season with salt & pepper and enjoy!

Celeriac Salad

Recipe provided by Amanda from Tarian Pantry


o 1 medium celeriac, peeled and coarsely grated
o 2 tbsp Plamil egg-free Mayonnaise
o Juice of 1 lemon
o 1 tbsp flaxseed oil
o 1 tsp dill (fresh or dried)
o 1 tsp parsley, roughly chopped
o Sea salt and freshly ground black pepper


  • Combine the mayonnaise, lemon juice, flaxseed oil, dill and parsley in a medium-sized bowl.
  • Fold through the celeriac until well combined. Season with salt and pepper.
  • Cover and refrigerate until chilled, approximately 20 minutes.
  • Serve.

Cheezy Sauce

Recipe provided by Amanda from Tarian Pantry

Every kitchen needs a basic recipe that goes with just about anything. Our cheezly sauce is the perfect sauce for lasagne, a carbonara sauce even served on top of nachos – don’t forget to add the jalapenos! Lotus Savoury Yeast flakes are a must for any cruelty free Tarian Panty.


o 2 tbsp dairy free margarine
o 1 brown onion, diced
o 1 garlic clove, minced
o 1/2 tsp chillli flakes
o 3 tbsp Lotus savoury yeast flakes
o 1 tbsp rice flour + 3 tbsp water
o 300ml soymilk
o Sea salt and freshly ground black pepper


  • In a cup or small bowl, mix together the rice flour & water to form a smooth paste. Set aside.
  • Heat dairy free margarine in small saucepan over a medium heat until melted and slightly bubbling. 
  • Add onions, garlic and chilli. Cook until onion is soft but not browned.
  • Reduce heat to low. Stir though Lotus savoury yeast flakes and add flour paste until combined.
  • Slowly add soymilk, small amounts at a time, stirring constantly to prevent lumps.
  • Increase heat slightly, stirring sauce for 5 minutes or until sauce starts to thicken. Add more soymilk if the sauce is too thick. 
  • Season with salt & pepper.
  • You can add spinach or kale to the sauce to increase nutrients.

Spaghetti and Falafel Balls

Recipe provided by

To make 2 – 3 servings:

Spaghetti (I used a gluten-free brand)
1 packet of Osem falafel mix prepared as per instructions on pack
1 large jar of crushed tomatoes/passata
1 glass red wine (or water)
2 cloves garlic, crushed
1/2 red chilli, chopped (or 1/2 tsp chilli flakes)
1/2 onion, peeled and chopped
2 large handfuls of mushrooms (any kind; I used shiitake and button)
2 tbsp black olives, drained and chopped
2 tbsp chargilled capsicum slices (from a jar, drained)
2 tsp caramelised onions (from a jar)

Fresh basil leaves

1/4 cup of walnuts

1/4 cup Lotus Savoury Yeast Flakes

  • Bring a large saucepan of water to the boil.
  • Meanwhile, in a large fry pan, shallow fry the falafel balls in some coconut oil for a few minutes, and then remove from the pan and set aside.
  • In the same fry pan, cook the onion, mushrooms and garlic for a few minutes until the juices from the mushrooms simmer off.
  • Add to the pan the crushed tomatoes, falafel balls and other ingredients, and stir and simmer until the spaghetti is ready.
  • Cook the spaghetti in the boiling water as per the packet instructions.
  • Serve the spaghetti topped with the falafel balls and sauce, and garnished with fresh basil leaves and walnut ‘parmesan cheese’ (combine 1/4 cup walnuts, 1/4 cup savoury yeast and a dash of salt in a blender until a fine powder forms).

Creamy Potato and Pesto Soup

Recipe provided by

For 3-4 servings:

3 large potatoes, peeled and chopped
2-3 garlic cloves, minced
1/2 small onion, peeled and chopped
1 tsp vegan margarine
4 cups (1 litre) vegetable broth/stock
1/2 cup Extra Virgin Olive Oil
1/2 cup Savoury Yeast Flakes
2 cups fresh Basil leaves
1/2 cup Pine nuts
Squeeze of lemon juice

  • In a large saucepan, heat vegan margarine and saute onion and garlic for a few minutes.
  • Add potatoes and cook for a few minutes more, then add vegetable broth and simmer until potatoes are soft.
  • In a blender or food processor, combine basil, EVOO, nutritional yeast, pine nuts and lemon juice and blend until smooth.
  • Blend the potato soup in batches until smooth and return to the pan.
  • Stir the pesto into the potato soup, season with salt and pepper, and enjoy!
  • It tastes even better the next day too, once the pesto flavours have spent more time infusing their green goodness.

Cashew Chili con Queso

Recipe provided by


3/4 cup raw cashews
1/3 cup Savoury Yeast Flakes
1/3 cup water
1/4 cup salsa (we use ‘Medium’ heat)
1 garlic clove, crushed
2 tsp chilli powder (optional)
1 tsp ground cumin
dash of salt

  • Blend all ingredients in a blender or food processor until smooth and creamy.
  • This queso is also delicious as a dip or served on vegan nachos or any other Tex-Mex dishes you come up with! Enjoy!

Vegan Hollandaise Sauce

Recipe provided by Rocky, creator of The Vegg


3 Tbs The Vegg (pre-mixed)
1/8 tsp dijon mustard
1/2 Tbs lemon juice
1/4 cup melted vegan margarine

  • Blend The Vegg, mustard, lemon juice and margarine.
  • Chill until desired consistency is achieved.

Veg "Pork" and Coriander Dumplings

Recipe provided by Kate Allan

Ingredients (makes approx. 30 dumplings):

3 Vegideli mini pork-style sausages
1 finely chopped spring onion (shallots)
Coriander leaves
1 small chilli
pinch sugar
pinch salt
lime juice to taste
1 pkt egg free wonton wrappers


  • Make a spice paste using equal amounts of lemongrass, chilli, and garlic. I use about a teaspoon of each, and use my mortar and pestle. 
  • Add the chilli, a little at a time until it is hot enough for you. 
  • Add finely chopped coriander leaves (a handful will do), pinch sugar, and salt and lime juice to taste (about 2 tsp). Alternatively you could buy a ready made Thai paste mix if you don't have the time to make your own (such as red or green curry paste by West Country).
  • Using a food processor pulse sausages to a coarse mince. 
  • Stirfry mince, adding spring onion, and paste a little at a time until flavour is intense as desired. 
  • Set aside to cool. 
  • When preparing your dumplings have a workstation set up - a bowl of water for dipping your fingers into, your wrappers stacked ready to go, a board for your folded dumplings, and one to work on, a teaspoon, and your filling/s. (If you are doing multiple fillings, do one flavour at a time, and do a different fold for each one so you can easily differentiate them).

Step 1 - place a scant teaspoon of filling in the centre of the wrapper

Step 2 - using your finger, moisten all around the edge lightly

Step 3 - Fold over into a triangle

Step 4 - Press from the filling outwards to remove air pockets and stick together. You can stop here and use this as your first shape, or keep going as follows.

Step 5 - Hold the triangle point downwards and using your thumb, gently press the base pushing to spread out the dumpling

Step 6 - turn over and moisten a corner

Step 7 - Bring the other corner round to pinch them together, making a ravioli. This shape is really good for sitting up in a spoon!

To cook, bring a pan of salted water to the boil, and slip them in (without overcrowding) for approx. two minutes or until pastry is translucent. Remove with a slotted spoon.

Serve with your choice of dipping sauce, or just plain soy sauce.

Tofu Cheese

Recipe provided by Jo Faulkner


1.5 litres soy milk (freshly made if possible)
1-2 tsp food grade epsom salts, dissolved in 0.5 cups just boiled water
olives, chopped, to taste
Italian herbs, to taste
0.5 tsp miso paste
0.25 - 0.5 cups Lotus Savoury Yeast Flakes (to taste)
1 tbl tahini
Ground black pepper, to taste

  • First make the tofu: Freshly made soy milk is best, but otherwise try to choose a commercial soy milk with only soybeans and water in the ingredients. Heat the soy milk until just on the boil, then quickly turn off heat, stir in prepared boiled water with epsom salts already dissolved, and cover with a tightly fitted lid. Allow to sit for at least 10 minutes.
  • The milk should at this point have separated, with "clouds" of curds floating in it. Strain into some folded muslin and a strainer, or a couple of tea towels.
  • Next add the "cheesy" flavours: Once the tofu is drained, but still quite moist, remove to a bowl and stir in remaining ingredients. Put back into muslin and press into a block shape.
  • Refrigerate for several hours before eating. It should have a crumbly moist texture.
  • Alternatives: Try other ingredients such as sundried tomatoes, grilled capsicum/peppers, fresh peppercorns, or dried fruit.

Just Green Vegan Chicken Burger Quick Meal

Recipe provided by Kathy Divine

This is a great healthy meal that is easy to prepare and really delicious!


1 Just Green Vegan Chicken Burger patty
2 tablespoons of cooking oil (olive oil, sunflower oil etc..)
1 wholemeal bread roll
A handful of salad greens
Your choice of sauce – tomato, vegan mayonnaise, BBQ sauce, sweet chilli sauce etc..
A thin slice of Notzarella vegan cheese
A handful of salad greens
Cherry tomatoes, cut into quarters
A handful of mixed salad sprouts
¼ of an avocado, diced



  • Put oil in a frypan and after the oil is warm, place the Just Green Vegan Chicken Burger in the frypan.
  • Lightly fry both sides of burger patty.
  • Slice the bread roll in half and place the cooked burger patty on one of the bread roll halves. 
  • Place the slice of Notzarella cheese on top of the patty and add the salad greens on top.
  • Add your favourite sauce and place the remaining bread roll half on top.


  • Mix the salad greens, cherry tomatoes and mixed salad sprouts. Sprinkle avocado pieces on the salad.
  • Place the burger on a plate and salad on the side and enjoy!

Vegan “cheesy” lasagne

Recipe provided by Talia Eccleston Caple


Mountain bread (8 sheets)
250ml tomato puree
approx 1/2 jar Il Nutrimento Pesto
1/4 butternut pumpkin
3 medium carrots
1 large capsicum
half a large eggplant
1/2 small onion
1 bunch of bok choy (could use other spinach if preferred)
1 tomato
1/2 tub Tofutti Better than Ricotta Cheese
1/4 block Notzeralla
I sprig oregano leaves
1 tsp ground nutmeg
1/2 tsp ground pepper


  • Slice pumpkin & carrot and pre-cook under grill for 10-15min until slightly soft, put aside.
  • Slice capsicum & eggplant to same thickness as carrot & pumpkin
  • Slice tomato
  • Dice bok choy (stalk & leaves) & onion


  • Line bottom of large baking tray with 2 of the mountain bread slices side by side.
  • Put capsicum & eggplant mixed with half of the tomato puree on top of the mountain bread spread evenly over the layer
  • Place 2 sheets of mountain bread over the top of the capsicum & eggplant mix to cover and spread the pesto on top of these mountain breads, ensuring all the mountain bread has been covered.
  • Put the pumpkin & carrot on top of the pesto spreading it evenly over the layer
  • Place 2 sheets of mountain bread over the top of the pumpkin & carrot mix to cover it and spread the tofutti better than ricotta cheese thickly & evenly over the top of these mountain breads, ensuring all the bread has been covered
  • Sprinkle nutmeg & pepper evenly over the layer of tofutti
  • Put bok choy & onion spread evenly over the tofutti
  • Top with last 2 sheets of mountain bread, compacting down lightly.
  • Spread remaining tomato puree onto the top layer of mountain bread.
  • Top with sliced tomato, oregano leaves and finely grated Notzerella
  • Cover top of baking tray with aluminium foil (best to spray with cooking oil so cheese doesnt stick!) and bake in oven of 220 degrees for 35-40min. 

Hint: The lasagne will shrink down & flatten so the better the layers are compacted whilst raw the better it will hold together and stay in form when its cooked.

Would serve nicely with a rocket & spinach salad, however as I was too busy going back for 2nds of the lasagne I never got around to eating the salad with this!

Vegan Fish with Orange Sauce

Recipe provided by Gulden from

Serves 2


6 pieces Lamyong Vegan Chunky Fish, thawed
1 tbsp grated orange rind
1 navel orange
1 tbsp red wine vinegar
1 tbsp vegetable oil

To prepare the glaze/sauce:

• By using a zester, peel the rind of the orange, then squeeze its juice.
• Mix the orange rind and orange juice with red wine vinegar, add salt and pepper in a bowl. Set aside.

To fry the chunky fish:

• Heat the oil in a non-stick frying pan.
• Brush the mixture on one side of the vegan fish –or simply dip each piece in the orange sauce.
• Fry both sides of the chunky fish, basting them occasionally with the orange sauce.
• Remove the chunky fish from heat and pour the rest of the sauce into the same pan. Quickly turn the heat up and cook the sauce until it thickens, stirring constantly.
• Pour the orange sauce over the chunky fish and serve immediately.

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