Whilst we’ve always used a vegan-friendly churros recipe, a traditional method inspired by authentic Spanish chocolaterias; our NEW menu offers a range of new vegan-friendly and droolworthy creations!
Hey Vegans, this new Cheeseburger’s for you.
Two Hungry Jack’s veggie patties
MEDIA RELEASE: TUESDAY, 2 OCTOBER 2018
HUNGRY JACK’S, HOME OF THE WHOPPER NOW A HOME FOR VEGANS
The number of Aussie vegans is on the rise and Hungry Jack’s, home of the Whopper is now excited to welcome vegans
with its new Vegan Cheeseburger, giving everyone the option to enjoy a better burger.
Following an overwhelmingly successful trial phase, the Vegan Cheeseburger will join Hungry Jack’s traditional burger lineup as permanent menu item in restaurants around the country from today.
Roy Morgan research has revealed more than 10 per cent of Australians live a meat-free life. This, and a growing trend
towards veganism and ‘plant-based eating’ have been the driving force behind Hungry Jack’s decision to add a vegan option to its menu.
Hungry Jack’s Chief Marketing Officer, Scott Baird said the company recognised the nation’s increasing population of vegans and has responded to changing preferences. “We are committed to making sure there is something for everyone at Hungry Jack’s, so we are very excited to offer a great value option to the growing number of vegans around the country.
“We received a terrific response during the trial phase and we are confident Australians will embrace the Vegan
Cheeseburger, just as they did the Veggie Whopper, which was introduced 17 years ago and is still going strong,” said Mr
The new Vegan Cheeseburger features two delicious veggie patties (made with 100 per cent Aussie veggies including
carrots, peas, potato and capsicum), melted vegan cheese, ripe hand-cut tomato, fresh lettuce, ketchup and locally made
vegan mayo on a sesame seed bun.
At the same price as the Whopper Cheese, the Vegan Cheeseburger offers fantastic value when compared with other vegan alternatives on the market, which are often sold at a premium price. With vegan-friendly fries and beverages also available, customers are now able to enjoy a complete vegan meal at Hungry Jack’s.
Vegans, ‘part-time vegans’ and those wanting to try something new, are all encouraged to get their hands on the new Vegan Cheeseburger at one of more than 400 Hungry Jack’s restaurants across the country, available in all states from today.
Contributed by Francine
This is a great salad to take with you when invited to an omni bbq as it has protein in it.
In fact, when I take it to bbqs, it disappears and I even get compliments for it!
It is an original Women’s Weekly recipe.
THREE BEAN SALAD WITH SWEET DRESSING
250g frozen green beans (I use baby beans)
250g frozen yellow beans (I use a 440g can of Butter beans, drained as these are hard to find now)
440g red kidney beans, drained
1 small red capsicum, sliced
1 small onion, sliced (I use a red onion)
1/2 cup oil (I use extra virgin olive oil)
3 tablespoons white vinegar
2 tablespoons brown sugar
1/2 teas dry mustard
1 small clove garlic, crushed
1 teas dried basil leaves
Combine thawed beans, rinsed kidney beans and butter beans, capsicum and onion in bowl. Add dressing, Cover, refrigerate several hours or overnight before serving.
Sweet Dressing: Combine all ingredients in screw top jar, shake well.
Stirato is a VERY accommodating and kid-friendly café (decked out with a furnished cubby house, and loads of indoor toys). There is a yummy vegan pie on the menu, and the staff are friendly, helpful, and willing to vegan-ise dishes and drinks.
Instagram: @stirato_bakery_cafe https://www.instagram.com/stirato_bakery_cafe/
See all their vegan items here: https://www.oliversrealfood.com.au/collections/vegan-friendly
Oliver’s is a new(ish) pit-stop located perfectly for road trips to or from Sydney, Melbourne, or anywhere in-between. There’s a bunch of healthy, vegan items on the menu (burritos, soups, curries, sushi, nuggets, chips, salads, juices, chia puddings, bliss balls, muffins… read: A LOT!), as well as packaged items (muesli, tea, popcorn, drinking chocolate…). They even sell DVD’s and books that most vegans will be familiar with (Cowspiracy, Forks Over Knives, etc.). Check it out!
39 Steps in O’Connor has just started a new lunch menu which has a handful of vegan options, including this Sesame Crusted Tofu which is DELICIOUS.
Where: No shop location, but orders can be collected from Lyons or delivered for an extra fee. Also attends Southside Farmers Markets on Sundays (unless announced otherwise on social media accounts)
Website address: https://www.lilysvegankitchen.com.au/
Instagram address: https://www.instagram.com/lilysvegankitchencanberra/
Phone Number: 0497 772 442
Discount for Vegan ACT Cardholders
FOR CATERING / PRE-ORDERS ONLY — must advise at time of ordering that they hold a Vegan ACT card
- 5% off all whole tarts and cakes
- “buy 6 get the 7th free” of any small items (can be made up of any combination of): slice of tart/cake, small tarts/cupcakes/muffins, empanadas, biscuits, etc.
Have you heard about Rawsome Earth Cafe in Cooma? Offering so much yumminess its hard to choose a great healthy choice for a day trip or on the way to the snow.
Located 95 Commissioner st Cooma in Earth Song Wellness building behind Coles and opposite anytime fitness. The centre offers a variety of practitioners, yoga and a great little gift shop full of unique gifts from hand selected crystals to warm winter jackets there is something for everyone with 30% off selected sterling silver gemstone jewellery well worth the drive 😘🙏🏼🙌
Slow Beans Vegan Cuisine has officially launched at BlocHaus bouldering centre in Canberra! Here every Tues-Wed serving from 5.30pm.
Slow Beans also offers plant-based catering and raw treats! Coming to you soon at markets around Canberra. Follow us on the ‘gram to stay up-to-date: @slow_beans
Thai Herb in Harrison have a lot of new vegan options on their online takeaway menu, just look for the little ‘V’ with a leaf sprout. Tried a vegan option Pad Thai. Other folks had the veggo option. Mine was full of veggies, fresh and tasty, theirs was mostly egg, little fresh veggies and too salty. I’d go back!
I’ve had a few requests for this recipe so I thought I’d chuck it up here
Though this serves 6-7 decent meals, it works just as well halved.
Potato and Kalamata Olive Stew
150ml olive oil
1.5kg potatoes, cut into medium chunks (about as big as a ping pong ball )
1 bulb of garlic peeled and coarsely chopped (feel free to add more, it loses some of its flavour after cooking)
600g jar of kalamata olives, sliced up
500g jar of sundried tomatoes, chopped
250ml wine (red or white, doesn’t matter)
250ml stock (again, whatever)
5 tablespoons of dried mixed herbs
Using a large soup pot, heat the oil on medium-high and add the potatoes and garlic. Cook until the garlic gets a bit seethrough.
Add the tomatoes, olives, herbs, wine and stock and mix well.
Cover the pot and let it simmer (stirring every once in a while) until the potatoes are done to your liking. Mine take about 25 – 35 minutes.
Serve with crusty bread and a green salad.
Done, go eat
Recipe by: her.be.laur
Description: Quick, easy, tasty, nutritious, & flexible
Ingredients: 1 cup Quinoa, 1 1/4 cup Water (optional: use 3/4 cup water and 1/2 cup veggie stock), 1/4 Butternut pumpkin, 1 Red capsicum, 2 cups Spinach, 30g pinenuts, 30g Pistachios, 2tbsp vegan mayonaise or cheese spread or dressing
1. Preheat oven to 180’C
2. Cut pumpkin and capsicum into 1-2cm cubes
3. Place cubed veggies on baking tray lined with baking paper — put in pre-heated oven for 20-30 mins (may need a bit longer if not fan-forced)
3. Rinse and cook quinoa as per package instructions (optional: add veggie stock for additional flavour)
4. Rinse and drain fresh spinach
5. When veggies and quinoa are ready (and still hot), mix together with spinach in a bowl (the heat/moisture will help to wilt the spinach)
6. Add nuts and sauce
7. Mix well
8. Eat while still warm, or pop in the fridge for later.
NOTES: The beauty of salads is that you can increase or replace the grain, the veggies, the nuts, or the dressing (anything really) to your taste.