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Recipes Non-perishable lockdown meals

Non-perishable lockdown meals Recipes

Jackfruit masala

Jackfruit masala

In a bowl combine and tomato puree and all of the powdered spices and herbs. Add a little water and stir well to combine. Add 1 tablespoon of oil to a large pot. Once the oil is hot, add mustard seeds and cook until popping. Next add finely chopped onions...
Wholesome seed loaf

Wholesome seed loaf

Preheat the oven to 190°C. Line a loaf tin with baking paper (leaving extra at the ends so it can be easily lifted out). Add everything except the tahini and water to a large mixing bowl and stir to combine. then and in the tahini and water and stir into a thick, doughy...
Moroccan chickpea and kale soup

Moroccan chickpea and kale soup

In a large saucepan, heat oil, add onion and carrot, and cook over medium-high heat until the onion begins to brown, about five minutes. Add garlic and cook for a further minute. Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute. Add the chickpeas...
Hearty bean ragù with carrot noodles

Hearty bean ragù with carrot noodles

Heat a large pan over medium heat. Once hot, add olive oil (or a dash of water), garlic, onion and the chopped carrots. Sauté for 3 minutes, stirring frequently. Add in the beans, lentils and all remaining ragù ingredients. Bring to a low simmer over medium-low heat, stirring occasionally while...
Chickpea curry

Chickpea curry

(Serves 4) Put rice on to cook. Place a pan on medium heat, with a little oil or water. Add in the onion, cooking until softened. Stir in the garlic, curry powder and date syrup. Next, add the chickpeas, tomatoes, coconut cream and salt. Stir well. Simmer on low until...
Lentil bolognese

Lentil bolognese

(Serves 4) Place a pan on medium heat with a little oil or water Add the onion and carrot and sauté until softened. (If using frozen carrot, add this after the mixed herbs). Next, add the garlic and salt and stir, before adding in the dried lentils. Pour in the...
Red lentil and chickpea chilli

Red lentil and chickpea chilli

Heat a large saucepan and toast the cumin seeds and chilli flakes for 1 minute until they release their aromas. Add the oil and onion, and cook for five minutes. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 minutes or until the lentils...
Three bean hummus

Three bean hummus

Measure all the ingredients into a food processor. Pulse until smooth. Adjust flavour with salt and lemon juice. Empty into a bowl and refrigerate for 1 to 3 hours, covered. Drizzle over a little olive oil and sprinkle with smoked paprika. Serve with warmed pita.
Aquafabulous vegan pavlovas

Aquafabulous vegan pavlovas

Drain the chickpeas, retaining the water and placing in the fridge until chilled (a few hours or overnight). Preheat oven to 150 degrees Celsius and line a baking tray with baking paper (keep the tray out of the oven so it’s not warm). With an electric mixer (hand or stand),...
Bean & Noodle Salad

Bean & Noodle Salad

Combine the noodles, beans, vegetables and parsley in a mixing bowl and set aside. (If using frozen veggies, steam these first). 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....
Simply delicous couscous

Simply delicous couscous

Roast couscous in a skillet with oil over medium heat. Boil water and add to couscous. Gently stir once then set aside for five minutes. Sauté spring onions and capsicum (or frozen veg) in a little oil, add salt and pepper to taste. Mix in basil, parsley, soy sauce and...
Aloo gobi

Aloo gobi

Sauté onion in oil until tender. Add tomatoes and one tsp of curry powder and cook until the tomatoes have pulped into a sauce. Add cauliflower and potatoes and simmer over a low heat with lid on for 40-50 minutes, stirring occasionally. While cooking, continue to add more curry until...
Eggplant and lentil curry

Eggplant and lentil curry

Fry onion, garlic and eggplant in oil until onion is translucent. Add cumin, ginger and chilli powder to pan and fry for 1 minute. Add chopped tomatoes, puree, lentils and stock and leave to cook for 10 minutes. Add cherry tomatoes and cook for 10 minutes more. Add coriander and...
Potato curry

Potato curry

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Meanwhile, heat the vegetable oil in a large...
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