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Recipes

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),...
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...
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...
Roasted capsicum soup

Roasted capsicum soup

Roast capsicums 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...
Chilled Spiced Tomato Soup

Chilled Spiced Tomato Soup

Gently sauté the onion in the oil until soft. Add garlic and ginger, and cook a further minute. Pour in the tomato juice and add chilli powder to taste. Bring to a boil while stirring, reduce heat, cover and simmer for 20 minutes. Add the coriander, recover and simmer for...
Butternut Squash & Coconut Soup

Butternut Squash & Coconut Soup

Using a mallet or the back of a sturdy knife, bruise the root end of the lemongrass. In a large pot over a high heat, add the lemongrass, vegetable stock and ginger, and bring to a boil. Reduce the heat and simmer for 15 to 20 minutes. Strain the stock...
Quick ‘N’ Easy Noodle Soup

Quick ‘N’ Easy Noodle Soup

Over a low heat in a fry pan, sautee onion, garlic and chillis in sesame oil for a couple of minutes. Add carrot, zucchini, broccoli and tofu, and cook for a few minutes. Add ginger, chilli flakes, soy sauce, miso and stock. Add noodles and bok choy and cook for...
Moroccan Chickpea & Kale Soup

Moroccan Chickpea & 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...
Bok Choy, Tofu & Mushroom Udon Soup

Bok Choy, Tofu & Mushroom Udon Soup

Remove the bok choy leaves from the stems. Set aside. Roughly chop the leaves and plunge into a pot of boiling water. Cook for 3 minutes, then remove and rinse in cold water. Set aside. Snip stems from the mushrooms and dice. Set aside. In a large bowl, add bok...
Hearty Lentil Barley Soup

Hearty Lentil Barley Soup

Fry the onion in some olive oil. After cooking for 2-3 minutes, add the garlic for 30 seconds before adding cumin, oregano, black pepper, and red pepper flakes. Add the vegetable stock, lentils, celery, barley, and carrots. Cover and cook, stirring occasionally, until the lentils and barley are tender, about...
Pumpkin & Split Pea Soup

Pumpkin & Split Pea Soup

Cut pumpkin into wedges and remove the skin and seeds. Place pumpkin, split peas and water in a saucepan. Bring to the boil then simmer with the lid on for one hour. Add coconut cream and blend. Season and serve.
Smoked Tomato Soup

Smoked Tomato Soup

In a large pot on a medium heat, in a little olive oil and a knob of margarine, fry the onions, carrots and celery for around 10 minutes until they start to soften. Add the fresh tomatoes and the tomato puree, stock, salt, sugar and pepper and stir to combine....
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