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Lunch Recipes

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...
Falafel

Falafel

In a food processor, puree 2 cups of the garbanzo beans, the onion, carrot, parsley, wheat germ, baking soda, salt, cumin, coriander, cayenne pepper and lemon juice until creamy and well combined. Add the remaining garbanzo beans and pulse several times until mixture is combined but there are still pieces...
Tutti Frutti Quinoa Salad with Pesto

Tutti Frutti Quinoa Salad with Pesto

For the pesto: Place the dried ingredients in a food processor, and process finely chopped, then gradually add the oil until a thick paste forms. Season with salt. Set aside. Salad: After griddle-panning the eggplant, pepper and zucchini, set them aside in bowls. Add the salad ingredients (except the citrus...
Beetalicious Canape

Beetalicious Canape

Mix apple cider vinegar and maple syrup together. In a glass container, marinate the beetroot cubes in the mixture in the fridge overnight. When ready to serve, cut cucumber into cubes and place on top of a marinated diced beetroot. Add a small bunch of herb, season with a pinch...
Pomegranate, Fennel & Nut Feta Salad

Pomegranate, Fennel & Nut Feta Salad

Macadamia nut feta: Place the macadamia nuts, water and probiotics in a blender and blend until creamy smooth. Line a strainer with a cheesecloth and scoop mixture onto cheesecloth. Fold the cheesecloth over nut cheese mixture and place a plate with weight on top. Leave nut cheese to culture for...
Tropical Salad

Tropical Salad

Place tofu in a bowl. Add oil, coriander and garlic salt. Toss to coat and set aside. Pour coconut milk into a large measuring cup. Add water to make 2 1/2 cups. Pour into a large saucepan. Stir in rice, cardamom, cinnamon, salt and chili flakes. Cover and bring to...
Peanut Sweet Potato Salad

Peanut Sweet Potato Salad

Combine all of the salad ingredients in large bowl. Place dressing ingredients in blender and puree until smooth. Pour over salad and toss gently to coat. Refrigerate for at least one hour before serving.
Vietnamese-style Warm Salad

Vietnamese-style Warm Salad

Combine dressing ingredients in a cup and set aside. Fry the mock abalone in the sesame oil for about 4-5 minutes, turning frequently. Meanwhile, cook the noodles according to the instructions. Place noodles in a bowl and top with all salad ingredients and mock abalone. Mix dressing and pour over...
Warm Red Cabbage Salad

Warm Red Cabbage Salad

Preheat oven to 180 degrees Celsius. Toss the walnuts in the walnut oil, salt and pepper, then roast in the oven for five minutes until they begin to smell nutty. Quarter the cabbage and remove the thick white core. Cut the wedges into pieces roughly 1cm wide by 5-7cm long...
Barbecued Corn Salad

Barbecued Corn Salad

Create a small opening at the top of the corn. Pour in a ¼ C of water into each one. Cook over hot coals for 15-20 minutes, turning often. Remove husks from cobs and slice off kernels. Put kernels in a large bowl. Pour oil and ¾ of the lime...
Bean & Noodle Salad

Bean & Noodle Salad

Combine the noodles, beans, vegetables and parsley in a mixing bowl and set aside. In a smaller bowl, whisk together the remaining ingredients. Pour this dressing over the salad, tossing well to coat completely. Marinate in an airtight container in the refrigerator overnight. Remove from the fridge at least one...
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