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Recipes

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...
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Butternut and coconut soup

Butternut and coconut soup

Using a mallet or the back of a sturdy knife, bruise the root end of the lemongrass. In a large pot over 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 and...
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Turkish Red Lentil Soup

Turkish Red Lentil Soup

Fry the onion, garlic, chilli, and salt and pepper in the oil until the onions are translucent.  Add lentils and cook for a further 5 minutes stirring often. Add the water and tomatoes and bring to a boil. Simmer for for 2-3 hours. If the colouring of the soup is...
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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...
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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...
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Chocolate mousse

Chocolate mousse

Chill the can of chickpeas overnight in the fridge. Melt the chocolate by placing broken up pieces into a ceramic bowl and placing this over a pot of boiling water. Allow the melted chocolate to cool slightly (but not harden). Meanwhile, drain the chickpeas retaining the liquid (aquafaba). Whisk up...
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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...
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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),...
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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.
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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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Leek & Potato Soup

Leek & Potato Soup

Place potatoes in a large pot, cover with water and bring to a boil. Reduce heat to simmer and cook for 10-15 minutes until tender. Drain and set aside. In a large saucepan over medium heat, sauté oil and leeks until tender. Add garlic and cook for a further minute....
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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...
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Chilled Mango Chipotle Soup

Chilled Mango Chipotle Soup

Purée all ingredients together in a blender or food processor until smooth and creamy. Season to taste. Serve cold with a dash of coconut/soy yoghurt and garnish with diced cucumber and red pepper.
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Gaspacho Soup

Gaspacho Soup

Combine everything except the fresh herbs and a few pieces of cucumber and capscium (for garnish) in a blender or food processor, and process until smooth. Stir in the herbs, refrigerate until cool and garnished with cucumber and capscium pieces. Serve with bread.
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Try plant-based!

Take the Dairy-Free Challenge

Moving away from dairy is a choice that benefits animals, our planet and our health. There’s never been a better time to go dairy-free. Whether you’re looking for tips on the best plant-based cheese or ice cream or on the lookout for new dairy-free recipe ideas, we’ve got you covered!

The Dairy-Free Challenge
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