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Recipes

Recipes

Aquafabulous Vegan Pavlovas

Aquafabulous Vegan Pavlovas

1. Drain the chickpeas, retaining the water and placing in the fridge until chilled (a few hours or overnight). 2. 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). 3. With an electric mixer...
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...
Creamy Potato Dill Soup

Creamy Potato Dill Soup

Saute onions in half of the oil until soft. Add water, salt and potatoes and cook until tender, about 15 minutes. Blend the tofu and remaining oil in a food processor until creamy, adding water if necessary. Remove potatoes from the water and place in food processor with blended tofu...
Spiced Parsnip Soup

Spiced Parsnip Soup

Peel the apple and parsnips and cut into small chunks. Sautee onion in oil until soft. Add garlic and cook for a few more minutes. Add the spices and toast then add the apple and parsnip chunks. Cover with vegetable stock. Bring to a boil, then simmer until the parsnip is...
Creamy Lima Bean Soup

Creamy Lima Bean Soup

In large pot, add lima beans and salt to water. Bring to the boil and reduce heat. Cook on medium heat for 10 minutes. Add parsley, oregano, dill and pepper. Simmer for about 45 minutes or until lima beans are very tender. Remove two cups of beans and liquid, and...
Simple Chilled Raspberry Soup

Simple Chilled Raspberry Soup

Mix everything in a blender until smooth and allow to chill for at least 30 minutes. Serve chilled and garnish with coriander and some whole raspberries.
Cream of Spinach

Cream of Spinach

In a large saucepan over medium to high heat, sauté onions and spring onions in the apple juice and oil for 5 minutes, stirring frequently. Add the spinach, parsley and celery and cook for 5 minutes, stirring occasionally. Add the broth, oats, salt, thyme and pepper and bring to a...
Roasted Red Pepper Soup

Roasted Red Pepper Soup

Roast peppers under the grill or on the BBQ, rotating until skins are blackened and wrinkled all over. Place in a large bowl, cover with a plate, and let steam for 15 minutes. Skin peppers and chop. Meanwhile, heat oil in a large pot over medium heat and sauté onions...
Corn Chowder

Corn Chowder

Heat the oil in a heavy saucepan. Sauté the onion, capsicum, celery and garlic over medium heat for two minutes. Stir in the potatoes and stock, lower heat, and simmer covered over low heat for about 15 minutes or until the potatoes are tender, stirring occasionally. Mix in the corn,...
Red Lentil, Chickpea & Chilli

Red Lentil, 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...
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