Vegan Recipes

Pumpkin & Red Lentil Soup

Recipe provided by Alana from No Food With a Face Blog

What goes in:
1400g pumpkin
1 cup of red lentils (uncooked)
1 tablespoon olive oil
1 onion
4 cloves garlic, crushed
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon dried thyme leaves
1 teaspoon tumeric
2 teaspoons curry powder
1 teaspoon cayenne pepper
2 Massel Chicken Style stock cubes
Salt to taste

How you do it:

  • Dice the onion, heat the oil in a large saucepan and then cook the onion and garlic until the onion starts to go soft. Add in all the spices and mix until fragrant.
  • Remove the skin and seeds from the pumpkin and chop roughly. Add the pumpkin and red lentils to the onion mix. Fill the saucepan with water until the water sits slightly above the pumpkin. Mix through the chicken style stock cubes. Add salt if necessary.
  • Bring the mixture to boil then lower the heat, simmering until the pumpkin goes soft and the red lentils are cooked.
  • Blend the mixture until smooth and serve.

Piñata Bowls

Recipe provided by Marion

Makes: Enough for 2 huge sized mains


1 box of Fry's chicken-style strips, thawed
1 tbsp soy sauce
1 tbsp barbeque sauce
2 tbsp water
1 cup uncooked brown rice
1/2 green or red capsicum
1 small onion
2 tomatoes, chopped
1/2 head iceberg lettuce, chopped
1 carrot, grated
1 avocado, sliced or smooshed
Sprinkle of salt or Veitablu Vegie Parmesan


  • Chop the thawed Fry's chicken-style strips so they are a little smaller - then place them in a bowl and thoroughly mix through the soy sauce, barbeque sauce and water. Allow this to sit while you prepare the rice and cook the capsicum and onion.
  • Cook brown rice as per package instructions.
  • While your rice is cooking, cook the capsicum and onion in a separate pan. Once cooked, set aside.
  • Chop your tomatoes and lettuce and grate your carrot. Leave this to the side.
  • Pour your Fry's chicken-style strips (and any liquid) into a frypan and cook over medium head for approximately 5 minutes. Alternatively you could microwave for 2-3 minutes.
  • Once your rice is cooked, drain (if necessary) and mix in the capsicum and onion mixture.
  • Now you are ready to layer! Divide the ingredients evenly between the bowls/jars. Firstly, place a layer of the rice mixture. Follow this with the Fry's chicken-style strips, then the carrot, tomato and lettuce. Lastly top each bowl with the sliced or smooshed avocado. Sprinkle with salt or with some Veitablu Vegie Parmesan.

TVP Meatloaf


3 cups of TVP mince
2 stock cubes dissolved in 2.5 cups of boiling water
1/2 cup of tomato sauce
2 tsp basil
1 finely chopped onion
2 Tbsp cooking oil
3/4 cup wholemeal flour
1 tsp salt
1/2 tsp pepper
1 tsp marjoram
1 tsp oregano
1 tsp garlic powder
1/2 cup of finely chopped parsley


  • Mix water stock, TVP, tomato sauce and basil and let stand for 10 minutes
  • Sauté onion in oil until translucent, add to TVP mix and stir through
  • Add remaining ingredients and mix well
  • Lightly oil a loaf pan and pack mixture tightly in.
  • Bake at 180C for 45 minutes
  • Leave in pan 10 minutes before turning out
  • Serve with roast vegetables and gravy

Jalapeno and Notzarella Stuffed Corn Cakes

Recipe provided by

This is a Venezuelan food called Cachapas (veganised). Sweet & Savoury fresh corn pancakes are filled with Notzarella, Cherry tomatoes & Jalapeño’s. They can be eaten as a hearty breakfast, light lunch or a snack… actually any excuse will do!

Serves 2 (Large Pancakes or 4 Small)


3 cups fresh,frozen corn or tinned
3/4 cup almond or soy milk
2/3 tbsp plain flour
2 tbsp ground flaxseed
2 tbsp sugar
½ tsp baking powder
½ tsp salt


1 cup Mozzarella-style cheese (or any that will melt)
Jalapenos to taste
Cherry Tomatoes
Salt & Pepper to season.


Combine corn, milk, flour, ground flaxseed, sugar, baking powder, and salt into a food processor and pulse until it resembles creamed corn. (add extra milk if you think its too thick.) Let the batter sit for 10 minutes and stir a few times before using.

Heat a large non-stick frypan over medium heat. Spray with cooking spray.

Scoop 1/4 cup of batter and spread on the pan using a circular motion. Cook for 3 to 4 minutes on one side. Flip and cook the other side for 2 to 3 minutes. Sprinkle the shredded cheese, jalapenos & sliced cherry tomatoes on the cooked side after you’ve flipped it the first time. After the bottom has cooked for 2 minutes,season it well and fold the pancake over the cheese like an omelet. Cook for another minute to melt the cheese.

Tofu & Vegetable Laksa


• 2 cups of water
• 1 Massel vegetable or chicken flavoured stock cube
• 1.5 Tbsp of vegan Laksa paste (this makes a mild Laksa so increase the amount to taste using small increments as the paste is quite hot)
• 400ml can of coconut milk
• 100g packet of dried bean vermicelli (readily available in the Asian food section of supermarkets)
• Half a packet of fried tofu puffs (from Asian grocery stores)
• Bean sprouts
• Mixed vegetables (we like baby corn, snow peas, mushrooms and broccoli in ours)
• Fresh coriander and chilli


• Soak bean vermicelli in cold water for 15 minutes while preparing laksa.
• Put water in large saucepan, add stock cube, stir to dissolve and bring to the boil.
• Add Laksa paste and coconut milk, stir and bring to the boil.
• Add vegetables and tofu puffs to the pan and cook for 5 minutes.
• Drain vermicelli and put half in the bottom of two large soup bowls.
• Cover with a hand-full of bean sprouts

Cheese & Broccoli Quiche

Filing ingredients 

  • 4 tsp The Vegg
  • 1 cup water
  • 200g silken tofu
  • 200g broccoli, broken into florets
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 4 large sundried tomatoes, sliced
  • 55g of Vegusto Classic cheese, grated
  • Salt and pepper

Pastry ingredients

  • 125g plain flour
  • pinch of salt
  • 55g vegan margarine
  • 30-45ml cold water
  • (or you could use store bought short crust pastry, just look out for a vegan one)


- Preheat the oven to 200C/Gas Mark 6.
- Make pastry by sieving the flour into a mixing bowl then rubbing in the vegan margarine and salt.
- Add the water gradually, bringing the dough together with a wooden spoon. Press it down in the bowl with your fist so all the flour is encorporated.
- Flour a rolling pin and your worktop and roll out the pastry into a large thin round.
- Grease a 10 inch pop-bottom flan dish and lay the pastry into it.
- Press it gently round the edge and sides then trim off any excess dough.
- Blind bake the pastry case for around 5 minutes in the oven, so it won't go soggy when the filling is added. Remove from the oven and set aside.
- Meanwhile, steam or boil the broccoli for just a few minutes, so it retains a nice crunch.
- Blend The Vegg powder with water, then put into a mixing bowl with the silken tofu and blend again. Add salt and pepper to taste.
- Fry onions and garlic in the oil for 5 minutes, until soft.
- To assemble the quiche, arrange the broccoli, onion and garlic in the pastry case, spoon in the tofu/vegg mix over the top and mix it in well. Sprinkle on the grated Vegusto Classic cheese and sun-dried tomatoes. Top with salt and pepper to taste.
- Bake the quiche for around 45 minutes, until it is cooked and the filling has set. Test this by inserting a knife into the centre. Cook for longer if required.
- Serve hot or cold, delicious with salad.

Credit: recipe from Viva!

Shepherd's Pie

  • 1kg potatoes, peeled, cut into pieces
  • 2Tbs vegan margarine or Butter Me Up
  • 1/2 cup of soy milk
  • salt and freshly ground black pepper
  • 1 Tbsp  oil
  • 1 onion, finely chopped
  • 1 clove of garlic, crushed
  • 1 large carrot chopped finely
  • 1 leek thinly sliced
  • 2 tsp of chopped fresh or dried thyme leaves
  • 300g Vegideli Mince
  • 1 x 400g can cannellini beans, drained and rinsed
  • 1 x 400g can diced tomatoes
  • 3 Tbsp tomato purée
  • salt and ground black pepper
  • 1 heaped tsp sugar
- Preheat the oven to 190C/375F/Gas 5.
- For the topping, place the potatoes into a large pan of water. Bring to the boil and cook for 12-15 minutes, or until tender. Drain well.
- Add the margarine to the cooked potatoes and mash. Add the soy milk, a little at a time, and continue to mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside.
- For the filling, heat the oil in a large pan over a low to medium heat. Add the onion and fry for 8-10 minutes, or until softened.
- Add the garlic, carrot, leek and thyme and continue to fry for a further 4-5 minutes, or until softened.
- Add the Vegideli mince to the pan and fry for a further 2-3 minutes, stirring continuously, or until golden-brown.
- Add the drained cannellini beans, chopped tomatoes and tomato purée and stir well to combine.
- Bring the mixture to a simmer and continue to simmer for as further 4-5 minutes, or until the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Taste and add a little sugar to the mixture if needed.
- Spoon the filling mixture into a large ovenproof dish. Spread the mashed potato over the filling in a smooth, even layer.
- Transfer to the oven and cook for 18-20 minutes, or until the topping is golden-brown and the filling is cooked through.

Sweet Dishes

Rocky Road

Recipe by Delightful Vegans for Vegan Perfection

  • 40g vegan honeycomb roughly chopped
  • 50g vegan white chocolate roughly chopped
  • 1/2 cup macadamias
  • 1/2 cup hazelnuts
  • 1 cup (75g) vegan mini marshmallows
  • 1/2 cup desiccated coconut
  • 235g organic vegan dark chocolate melted

  • Grill the macadamias and hazelnuts for about 10 minutes on medium heat, or until slightly browned. Keep an eye on them so they don't burn! Let them cool and chop roughly if desired. 
  • Put the honeycomb, white chocolate, mini marshmallows, desiccated coconut and the cooled macadamias and hazelnuts in a bowl and mix well. 
  • After you have melted the dark chocolate let it cool slightly so it doesn't melt the white chocolate. Then pour this into the rest of the mixture and mix through thoroughly. 
  • Line a 20cm x 15cm baking tin or container with baking paper. Pour the Rocky Road mixture into this and even it out. 
  • Put in the fridge and it should be ready in about an hour!

    Choc Cookie & Marshmallow Slice

    This recipe should make 12 serves but once you take a bite you'll want to eat the whole thing in one sitting!



    • Pulse cookies in food processor until ground.
    • Place marshmallows and butter in a bowl and melt in microwave for 90 seconds.
    • Quickly mix ground cookies, marshmallows and butter while it is still hot.
    • Line a baking dish with baking paper and empty mix into it. Flatten the mix with your hands.
    • Cool in fridge for 10 minutes, then remove from baking dish and cut into 12 slices.


    Raw Chocolate Cheesecake

    Created by Andreafoodblogger.


    For the base:
    •   2 cups of walnuts
    •   8 dates, deseeded

    For the filling:
    •   2 cups cashews
    •   4 dates deseeded 
    •   1/2 cup of Raw Superfoods Virgin Coconut Oil, melted
    •   100g Loving Earth Raw Coconut Mylk Dark Chocolate, melted
    •   1 + 1/4 cup of Freedom Foods Extra Milky Soy Milk

    For the topping (optional):
    •   1/4 cup Loving Earth Raw Coconut Mylk Dark Chocolate chopped into small chunks

    To make the base

    1. Add all ingredients to a food processor and blend on high for a few minutes until the mixture is no longer crumbly and can stick together.

    2. Place mixture into a baking tray and using your hands (or a spoon) flatten the mixture on the bottom of the baking tray to create a flat base surface.

    3. Place in fridge for at least 30 mins. 

    To make the filling

    4. Add all ingredients to a food processor and blend for 10-15 mins until the mixture is well combined and smooth. For a smoother texture, slowly add about ¼ of a cup of soy milk, placing a few tbs of soy milk in the food processor each time.  

    5. Remove the base from the fridge and place the filling mixture over the base, smoothing out the top filling layer to create a smooth surface. 

    7. Place in fridge for at least 2 hours.

    8. Top with Loving Earth Coconut Mylk Dark Chocolate and enjoy!

    Vegan Wagon Wheels

    Recipe provided by Annette Michalski


    1 cup plain white flour
    ½ cup sugar or sweetener alternative
    ½ cup dairy-free margarine
    1 tsp baking powder
    a dash of vanilla essence

    2 tbsp strawberry jam
    3 Sweet and Sara vanilla marshmallows cut in half

    2 x 100g blocks of Sweet William chocolate
    Pre heat oven to 180 degrees Celsius.

    • Mix margarine and sugar in a bowl together using an electric mixer until it becomes fluffy. If your kitchen is as ill-equipped as mine, you can mix it by hand. Prepare to be frustrated and have a sore arm afterwards though. Slowly add vanilla essence, baking powder and flour. Keep mixing until a soft dough is formed.
    • Using the palm of your hand, roll the dough into 12 small flat circles. You could also use a cookie cutter to do this. Line a baking tray and space your biscuits out well. Bake for 15 minutes or until cooked through.
    • Once your cookies have cooled down, it’s time to assemble your wagon wheels. Spread 1tsp of jam and half a marshmallow onto 6 of your cookies. Sandwich each one with a remaining cookie.
    • Over a stove top melt chocolate. Dip each cookie sandwich into melted Sweet William chocolate and place them in the refrigerator.
    • Eat once chocolate has set.

    Makes 6 Wagon Wheels.

    (The photo doesn't do them justice. They are at least twice the size of regular Wagon Wheels and taste heaps better).

    Choc Cherry Chunk Cookies

    Recipe provided by Marion

    Makes: Lots (About 30)


    1/2 cup Nuttelex
    2 tbsps apple sauce
    1/2 cup caster sugar
    1/3 cup brown sugar
    1 3/4 cups self raising flour
    3/4 cup red glace cherries, chopped in half (200g bag)
    1 cup Sweet William choc chips (150g bag)
    1 tbsp non-dairy milk (soy, almond, rice etc)


    • Preheat a moderate oven and line your baking trays/cookie sheets with baking paper.
    • Add your Nuttelex, apple sauce and both sugars to a bowl and beat with your electric mixer until light and fluffy.
    • Add in the self raising flour and mix through to combine (by hand, or mixer).
    • Next, add in the cherries and choc chips and mix through to combine, adding the tablespoon of non-dairy milk to make the mixture a little smoother (by hand, or mixer).
    • Cover your bowl with glad-wrap and place in the fridge for 10-15 minutes.
    • Take the cookie dough out of the fridge, and roll balls of the mixture (the size of your ball will determine the size, and therefore quantity, of your cookie).
    • Place the balls of cookie dough on your trays/cookie sheets, and flatten down a little with two of your fingers - ensure there is a 2-3 cm gap in between your cookie dough balls as these cookies spread.
    • Place your trays/cookie sheet into the moderate oven and bake for approximately 10 minutes, or until the edges start to golden.
    • Take out of the oven and place on a cooling rack to cool.
    • Eat straight away with a glass of your favourite ice cold non-dairy milk (or if you have more self-control than I do, store them in an airtight container).

    *I like my cookies a little soft and chewy, so leave them in a little longer if you like them a little more crispy.

    *You can also make these with Sweet William white choc chips

    Kahlua Dessert Cupcakes

    Recipe provided by Marion

    Makes: 12-18

    1 1/2 cups of self-raising flour
    1/4 cup cocoa powder
    1 cup sugar (I've been using a Low-GI sugar lately)
    1 tsp baking soda
    2 tsp Kahlua
    1/2 cup vegetable oil
    1/2 cup apple sauce (sugar-free if available)
    1/2 cup water (or any non-dairy milk)


    • Place all the dry ingredients into a bowl (I never bother sifting - if there are lumps, I just whisk the wet mixture). Mix the dry ingredients together well, then add all the wet ingredients. If the mixture is a bit 'stodgy', add a little bit more water or non-dairy milk one tablespoon at a time.
    • Pour mixture into lined cupcake trays. Bake in a moderate oven for about 15-20 minutes (depends on how awesome your oven is and how crispy you like the top of your cake). Always test with a skewer to see if the cakes are done.
    • Take the cake/cupcakes out of the oven and let them cool until they are ready to ice.

    1/3 cup Nuttelex
    2 and a half tbsps Kahlua
    2 and a half cups icing sugar
    *Optional - lil' bit of vanilla

    • With an electric beater/mixer, mix all the ingredients together until it looks dreamy and fluffy. Now, ice those suckers!


    • 1 block of Sweet William White chocolate
    • Melt the chocolate, as per your desired method, and pour into a small baking tray. You want the melted chocolate to just cover the base of the tray, so it will harden as a thin layer. Place the tray in the fridge and remove once hardened. Let it set to soften for a couple of minutes, and then place your heart-shaped cookie cutter into the chocolate. Carefully remove the heart shaped pieces and place in the frosting of your cupcake.
    • Dust with some cocoa powder, and serve with Healthy Top Whipping Cream and/or your favourite soy icecream.

    Healthy Biscuit Sandwiches

    Recipe provided by Talia Eccleston Caple

    Biscuits ingredients:

    1 cup wholemeal spelt flour + 2 tsp baking powder (or 1 cup self raising flour)
    1 cup quick oats
    1/4 cup dried goji berries
    1 cup light coconut cream
    1/2 cup freshly squeezed orange juice (pips & large flesh chunks removed)
    1/2 tsp finely grated orange rind
    2 heaped tsp Orgran No Egg
    Healthy Top Whipping Cream


    • Mix all ingredients together
    • Spread over greased oven tray evenly
    • Cook in preheated oven of 180 degrees for 20-25 min (or until bottom of biscuit has browned and firm on top) then allow to cool
    • Cut biscuit shapes of choice out with a cookie cutter
    • Spread flat underside of biscuit with a thin layer of Healthy Top Whipping Cream (unwhipped.. could use thicker layer if whipped first)
    • Place 2nd biscuit on top with flat side down onto the cream, making a sandwich.

    Optional: add fresh sliced strawberries in the sandwich to be extra sweet!

    Use leftover biscuit pieces for crumbed healthy toppings on vegan ice cream, vegan yoghurt or with fresh fruit!

    Note: The biscuits were deliberately baked sugar free, and taste great as a sweet yet still savoury treat on their own without the healthy top cream for those who want a sugar free treat (the healthy top cream has sugar in it ). Alternatively for those wanting it sweet on their own add 1/4 cup sugar or equivalent sweetener into the mix. I do not recommended sweetening the biscuits if you intend on using the healthy top cream or fresh fruit, as the mix is pretty sweet as it is!

    Chocolate Ice Cream

    Recipe provided by Alana from No Food With a Face Blog

    What goes in:

    2 very ripe, frozen bananas
    1 teaspoon vanilla extract
    1-2 tablespoons non-dairy milk (soy or almond is nice)
    1-2 tablespoons cocoa powder
    2 tablespoons desiccated coconut (optional)

    How you do it:

    • Freeze your bananas in the skin. Once frozen, remove from the freezer and let sit for 1-2 minutes on the kitchen bench. Cut off the skin using a sharp knife. Slice the banana and place into a food processor with the cocoa powder, coconut and vanilla extract. Start processing and slowly add milk until the mixture becomes creamy. Yummy.
    • You can also make this without the cocoa powder and coconut giving a lovely vanilla flavoured dessert. I’m sure this would also be great with some frozen berries or mango (get inventive).

    Pancakes with Banana “Cream” & Maple Syrup

    Recipe provided by Mel from


    1 bottle of Freedom Foods Pancake Mix
    1/3 cup raw cashews
    1/6 cup water
    1 banana
    pure maple syrup
    handful of blueberries

    YOU DO

    • Prepare pancake mix as directed on the bottle
    • blend the cashews, water and banana till smooth
    • Heat a lightly oiled non stick pan. Cook small pancakes.
    • Stack onto a plate, top with the banana cream, maple syrup and blueberries.