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Recipes

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...
Creamy citrus dressing

Creamy citrus dressing

Add all the ingredients to a small bowl and mix until creamy and combined. If you prefer a thinner dressing, add a little more orange juice as needed. Serve immediately or refrigerate and use for up to a week.
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...
Spicy Moroccan silverbeet

Spicy Moroccan silverbeet

Heat a little oil or water in a large frying pan on medium heat. Sauté the onion, garlic and chilli for a few minutes or until they begin to soften. Mix in the Moroccan seasoning and tomato paste. Add the silverbeet, coriander and chickpeas, stirring occasionally, for 3 minutes or...
Stuffed kumara

Stuffed kumara

Line a baking tray with tinfoil, and preheat the oven to 200°C. Cut the kumara in half (lengthwise). In a bowl, toss the chickpeas, olive oil and spices and place on the lined baking tray. Rub a dollop of olive oil on the halved kumara and add these to the...
Tofu stir fry

Tofu stir fry

(Serves 4) Rinse the tofu then pat it dry with a clean tea towel. Cut the tofu into 1cm thick squares. Place tofu squares in a bowl with the cornflour and salt. Toss until the tofu is well coated. Heat a frypan on medium adding a little oil or water....
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, chopped tomatoes, coconut cream and salt. Stir well. Simmer on low...
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. Next, add the garlic and salt and stir, before adding in the dried lentils. Pour in the vegetable stock. Stir occasionally until all the liquid absorbs. Next,...
Chickpea ‘chuna’ sandwich

Chickpea ‘chuna’ sandwich

Add onion, chickpeas, mayo and mustard to a bowl and mix well. Mash the mixture with a fork or potato masher, until most chickpeas are squashed. Your ‘chuna’ filling is ready to be made into a fish-friendly sandwich!
Satay sunfed ‘chicken’ bowl

Satay sunfed ‘chicken’ bowl

(serves 4-6) Heat an oiled pan and add the sunfed chicken chunks. Fry 2-3 minutes each side. Add a little salt and once each side is browned, remove from heat. Whisk together satay sauce ingredients, before assembling each bowl with quinoa, lettuce, edamame beans, sunfed and slices of radish and...
Marinated tempeh and tabouleh bowl

Marinated tempeh and tabouleh bowl

Cut tempeh into thin slices. Place marinade ingredients into a bowl, mix well, before adding the tempeh and placing in the fridge for an hour. Heat a little oil in a pan and fry tempeh on medium for 4-5 minutes each side. Remove from heat and set aside. Combine all...
Sushi bowl

Sushi bowl

(serves 4) Rinse tofu blocks and pat dry in a clean tea towel. Next cut the tofu into cubes and place in a large bowl. Place the marinade ingredient over the tofu pieces and mix well. Place in the fridge for 1 hour. Heat an oiled pan and fry the...
Pinto bean burrito bowl

Pinto bean burrito bowl

Place salsa ingredients into a bowl and mix well and set aside. Heat up a drizzle of oil in a pan before adding the kumara and onion. Mix together while adding the spices. Pour a cup of the vegetable stock into the pan and simmer. Once the liquid has reduced,...
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...
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