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Dinner Recipes

Vegan Roast & Hasselback Potatoes

Vegan Roast & Hasselback Potatoes

Place dried dough ingredients in a large bowl and mix. Add the wet dough ingredients, and mix well with a wooden spoon. Begin to knead the mixture for around 5 minutes, until it forms a dough. Place the dough on your benchtop and roll out with a rolling pin. With your hands, form the dough...
Seitan Fried ‘Chicken’

Seitan Fried ‘Chicken’

In a mixing bowl, whisk the vital wheat gluten, nutritional yeast, and spices. Mix in the remaining ‘Seitan’ ingredients (1 and 1/2 cups of vegetable broth and soy sauce). Knead for a few minutes Add the ‘Broth for boiling’ ingredients to tall pot, and bring to the boil. Break off small pieces...
BBQ Jackfruit Tacos

BBQ Jackfruit Tacos

Break apart the chunks of jackfruit into shredded pieces using two forks. Heat oil in a saucepan before adding the onion, garlic, and jalapeño. Cook until onion is translucent. Add the shredded jackfruit, BBQ sauce, spices, and salt to the pan. Cook for 15-20 minutes, stirring to mix through the...
Beyond Burger

Beyond Burger

Add vegan aioli ingredients to a blender or food processor. Blend until desired consistency is reached. Transfer to an airtight container and into the fridge until ready to use. (It will last up to seven days in the fridge). Cook Beyond Burger patties according to package instructions. At around 2-3...
Thai Tamarind Chilli & Tofu Stirfry

Thai Tamarind Chilli & Tofu Stirfry

Preheat oven to 200 degrees Celsius. Line a baking sheet with parchment paper. Toss tofu cubes in enough oil to coat, add salt. Place tofu on baking sheet and bake for 20 mins, or until golden, turning cubes regularly to evenly brown. Meanwhile, heat oil in a wok over med-high...
Yellow Split Pea Dhal

Yellow Split Pea Dhal

Put the split peas and water into a large pot and bring to a boil over high heat. Skim any foam floating on the top of the water before adding the tomato. Lower the heat to simmer. Cover and cook until the peas are soft and broken up, between 40...
Simple Baby Bok Choy & Tofu Stir-fry

Simple Baby Bok Choy & Tofu Stir-fry

Cut tofu into slices. Preheat skillet over medium high heat and spray with non-stick oil spray. Pour tamari into the skillet and layer the tofu steaks into the fluid and turn over to saturate each side. Sauté the tofu steaks until all the tamari has been absorbed and the tofu...
Shepherd’s Pie

Shepherd’s Pie

In 4L braiser or dutch oven, saute the onion in olive oil on medium heat, about 5 minutes or until translucent. Add the mushrooms, zucchini, garlic, tarragon, thyme, salt and pepper and saute for another 5 minutes. Add the carrots, lentils and broth. Cover and bring to a boil. Once boiling, reduce...
Lasagna

Lasagna

Preheat over to 180 degrees Celsius. To make the tomato sauce, in a large saucepan, sauté onion and garlic in oil on a medium heat until tender. Add mushrooms and eggplant. Cook for a further five minutes and then add the rest of ingredients. Reduce heat and simmer uncovered for...
Pumpkin & Sage Risotto

Pumpkin & Sage Risotto

Preheat the oven to 200 degrees Celsius. Cut the pumpkin into eight large pieces. Remove seeds and place in a roasting tray with the skin on. Add half the garlic, oil, sage leaves and sprinkle over salt and pepper. Toss together and roast for 40-50 minutes until soft. Once cool...
Pumpkin Gnocchi with Tomato Olive Sauce

Pumpkin Gnocchi with Tomato Olive Sauce

Gnocchi, an Italian dumpling-style pasta is easy to make and pairs beautifully with this tomato olive sauce. Combine all dry ingredients and stir together well creating a dough. Turn the dough onto a lightly floured surface and knead until smooth (roughly 3 minutes). Separate into tubes approximately 6 mm thick...
Pad Thai

Pad Thai

Heat the sesame oil in a wok and sauté the ginger, chilli, onion and garlic on low heat. In a small bowl, whisk the soy, brown sugar and lime juice together in a bowl, stir to combine. Cut the tofu into small cubes or strips and add to the wok...
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