Below are savoury recipes recently devised by Vegan ACT members.  We welcome contributions so, if you have created a recipe you would like to share, please click here.  If you would like to recommend a link to an existing recipe on the web, please click here.


We also have a Pinterest board of savoury online recipes that our members have enjoyed:

Follow Vegan ACT’s board Savoury Recipes on Pinterest.

Gareth’s Mac and Cheese Recipe

Original Post by Gareth

Mac and cheese was one of the main foods I missed when I adopted a vegan lifestyle. This recipe completely fixed that problem! Also it’s waaaaay healthier and (it’s true) tastier as well 😍😍😍

Recipe as follows


500g pasta (I love using shells or spirals as they hold on to so much sauce)
2 cups of soaked (at least a few hours, best overnight) cashews (unroasted and unsalted, although it’s not /that/ important)
2 cups water (preferably from the cashews, but I’m not sure if it really makes a difference)
3 tbsp lemon juice (American tbsp (which is 45ml, around 2 and a tsp Australian tablespoons)
2 tsp Dijon mustard (don’t worry teaspoons are the same, probably because Americans have no idea what tea actually is!)
1 tsp SMOKED paprika
1/2 tsp turmeric (this is mainly for colour. It helps with the omnis)
1 cup nutritional yeast flakes (savoury yeast, nooch, and 1000 other names) THIS IS VITAL
2 tsp salt
1 tsp onion powder
1 tsp garlic powder
1 Big handful of panko (or any other vegan breadcrumbs) breadcrumbs

And the handful of panko breadcrumbs to top it all off with (if you can be bothered )

The best thing about this recipe is how easily out all comes together!)
1. Set pasta on boil as per packet instructions.
2. Blend everything else for as long as you’re happy with. Some people like it chunky, some people hate it. I love it really creamy and the longer you soak the cashews the better.
3. Once everything is done (pasta and blending of sauce) mix it all together and EAT!

1. If you’ve got company coming over, or just want to treat yourself you can set the oven to 220 (210 fan forced) and move the whole dish to a fancy baking dish and sprinkle with the breadcrumbs.
2. Bake until crumbs are browned and crispy.


TVP, Lentil and Corn Patties (Easy Make 5 Steps)

TVP BurgersOriginal Post by Alex-Justin Max-Emmett Arnold

This old fashioned V-dapted rissole recipe changes everytime we make them sometimes there is chickpeas instead of Lentils and sometime potato, peas, carrot etc instead of corn and sometimes its just TVP. It’s just a

1. Soak Lentils in hot water 2hrs, Soak TVP in hot water 15 minutes
2. Mix one cup of soaked TVP with 1\2 cup soaked Lentils and 1\2 cup of canned corn
3. Mix TVP/Lentil/Corn mix with self-raising flour and one tablespoon of egg-replacer per cup soaked mix
4. Need cut out mix and roll into shape
5. Heat oil on high tempeture for 2-5 minutes with pepper and ginger cook turn and finish off with a dash if rice wine vinegar and soy sauce.
6. Eat with a salad in a burger  roll or serve with vegies and tomato sauce

Darren’s Kidney Bean and Vegetable Curry Recipe

Darren Cutrupi's Red Kidney Bean and Vegetable Curry

Original Post by Darren Cutrupi

My Red Kidney Bean and Vegetable Curry served with brown rice and coconut yogurt/cucumber raita. Garnished with fresh coriander from my garden.

1. Cook chopped brown onion, garlic paste, ground coriander seeds, cumin powder, garam masala and curry powder in pot.

2. Add two tins of tomatoes and one tin of lite coconut milk. Bring to the boil.

3. Add fresh soaked or a tin of drained kidney beans, cauliflower, broccoli, carrots, curry leaves, kafir lime leaves, salt and pepper.

4. Bring to the boil again then turn down to simmer until liquid has substantially reduced.

Darren’s Pumpkin Bread – Recipe

Darren's Pumpkin Bread By Darren Cutrupi, Original Post: 15 May 2016

I had a crack at making some Pumpkin Bread.

Hellllllll-ooooooo lover 😋😍😋😍!!!

If you want to have a go yourself here’s what I did.

(WARNING – Your house will smell delicious!)

Steam 500g of pumpkin, mash then add to two cups of sifted self raising flour, two teaspoons of egg replacer, half a cup of any non-dairy milk, two teaspoons of dry rosemary, salt and pepper. Sprinkle fresh rosemary sprigs and pumpkin seeds on top.

Cook at 180 for 40 minutes.


Lily Fairhall:  If you replace the rosemary with nutmeg and cinnamon and add some dates (or sugar) for a little bit of sweetness it’s delicious as a dessert! (I’ve made something similar before)

Darren Cutrupi: Would make yummy sweet muffins Lily 😋 Thank you.

Quesadillas – Recipe from Vegan Food & Garden Adventures

By Jyoti Dambiec of Vegan Food & Garden Adventures


Original Post:  Friday, 13 May 2016

A delicious vegan version of this popular Mexican food. This is a very simple meal which you could whip up using spicy tomato salsa and vegan cheese from the shop. But that’s not how we make it in our house 🙂 This Quesadilla has home made tomatillo/tomato/fresh ginger and hickory smoke salsa, home-made cultured meltable cashew cheddar and home-grown potatoes and roasted pumpkin along with roasted aubergine, capsicum and zucchini.

See the NOTES section for salsa and cashew cheese recipes.


  • Tortillas
  • Tomato salsa
  • Roasted vegetables
  • Vegan Cheese


1. Layer vegetables on half a tortilla.

2. Sprinkle with grated cheese.

3. Spoon salsa over.

4. Fold the tortilla in half.

5. Lightly pan-fry the Quesadilla on both sides with a little oil. I use rice bran oil for cooking which has a high heating temperature. Alternatively cook in a sandwich grill.

6. Cut into triangles and serve.

Lisa’s Vegan Quiche – Recipe

Lisa's Vegan Quiche

Recipe by Lisa of Vegan Easy

There is a fair bit of flexibility to this dish.

Things you will need:

  • 3/4 cup raw cashews (soak them in hot water for at least 2 hours)
  • 400g tofu (can be silken or firm- I haven’t found much difference between them)
  • a small leek sliced (can also use some onion, shallots or spring onion if you’d prefer)
  • 1 cup vegetables chopped (good choices include broccoli, mushrooms, corn)
  • vegetables for decoration (tomato slices, thin slices of mushroom etc)
  • 2 tbsp arrowroot
  • 2 tbsp vegetable oil (non-palm)
  • 2 tbsp nutritional yeast
  • 1 tsp turmeric
  • 1 tsp paprika
  • 2 tbsp soy sauce or half a teaspoon of vegetable stock powder
  • pastry of choice (I usually use premade puff pastry)

What you should do:

  1. In a blender blend the cashews and tofu until smooth. You may need to add a little water or soy milk to help it blend smoothly.
  2. In a pan heat the oil and lightly fry the leek for a few minutes. Add in the spices.
  3. Add in the vegetables and continue to fry for another 10 minutes on medium heat.
  4. Add the tofu/cashew mix, nutritional yeast, soy sauce (or stock powder) and arrowroot. Mix until everything is folded through and it starts to thicken up (make sure you are on low/medium heat for this bit).
  5. Oil you pie dish and line with pastry of choice.
  6. Pour the quiche mix into your pastry shell, smooth it over and decorate with tomatoes (or other vegetables)
  7. Bake for about 20min in a preheated fan forced oven on 200C, until the pastry is cooked.
  8. Enjoy hot or cold.

Chickpea Flour Crepes – Recipe

Chickpea Flour Crepes

Recipe by Jyoti

Usually, these thin North Indian pancakes are served with tea or a snack and eaten with a dollop of Indian pickle (achaar).

They’re also a great breakfast, lunch or main meal dish. Easy, nutritious and exceptionally delicious. A wonderful healthy protein-filled meal or snack.

You can make larger quantities of batter and keep it in the fridge , using as you need, for up to a week.


2 c (184 g) chickpea flour (besan)
1 1/2 c (356 g) water
1/4 teas. asafeotida powder (optional)
2.5 cm (1 inch) piece ginger root, peeled and grated or chopped
1-3 green thai, serrano, or cayenne chilis, stems removed, chopped
1/4 cup (7g) dried fenugreek leaves (kasoori methi) or if using fresh, use more
1/3 cup (8g) fresh coriander (cilantro)
1 teas. salt
1/2 teas. ground coriander
1/2 tas. turmeric powder
1 teas. red chili powder or cayenne
oil for pan frying


1. In a deep bowl, gradually add water to the flour and mix until smooth.

2. Let stand for at least 20 minutes.

3. Saute the asafoetida (hing) in a little oil for 30 secs until golden and fragrant. This removes any bitterness. Asafoetida gives an onion-like flavour and is an aid to digestion. You will find it in most Indian shops.

4.. Add the remaining ingredients, except the oil, to the flour and water mixture and mix well.

5. Heat a griddle over medium-high heat. A cast iron fry pan or flat iron chapatti frypan is ideal.

6. Spread about 1/2 teas. oil over griddle. You can use greaseproof paper or a paper towel to do this. Cooking spray could also be used.

7. With a ladle, pour 1/4 cup (60 mls) of the batter into the centre of the pan. With the back of the ladle, spread the batter in a circular, clockwise motion from the centre toward the outside of the pan to create a thin, round pancake about 12.5 cm ( 5 inches) in diameter.

8. Cook the poora until slightly brown on one side, about 2 mins, and then flip it to cook the other side. Press down with the spatula to ensure that the middle is also cooked through.

9. Cook the remaining batter, adding oil as needed to prevent sticking.


The possibilities are endless with this recipe. Try jazzing up the batter by folding in anything from mashed or grated potatoes to grated zucchini, chopped spinach, mint etc, parsley etc.

You could also mix this in a Vitamix blender. This would give you a smoother poora. Just add the water first, then the remaining ingredients, and blend on high until smooth.

Original Post:

If You Are The One (IYATO) Salad – Recipe


Recipe by Rowena, Vegan ACT Website

Green smoothies aren’t the only way to get your greens :).  My chap and I love sharing this dish while watching the highly entertaining Chinese dating show, ‘If You Are the One‘ on SBS.  We hope you enjoy it as much as we do :).

Update:  I have made some variations including cucumber, avocado and chives.

2 packed cups spinach or thinly sliced cucumber.
2 cups cooked chickpeas (or 1 can)
Whole sliced avocado (delish!)
Optional:  A small bunch of chopped chives
2 Tsp sweet-chilli sauce
2 Tsp nutritional yeast
2 Tsp coconut vinegar (or apple cider vinegar)
1 Tsp linseeds
1 tsp mint flakes


  • Assemble ingredients in order in a bowl.  No need to mix.  Spinach, chickpeas, sweet-chilli sauce, sprinkle nutritional yeast, vinegar, linseeds and mintflakes.

Nori Zad’s Happy Horse Sandwich Recipe

Happy Horse Sandwich by Nori By Nori Zad, Vegan ACT Member
Serves: 2

I stumbled on the Horseshoe Sandwich online one day – traditionally made of thick toast, a patty,  chips, and a “secret” cheesey sauce.  Need I say more! However, ever since I was little, the concept and idea of horseshoes has left me feeling uneasy and uncomfortable. Chips or no chips, this chippie monster didn’t want a bar of it. Couple this with watching a couple of beautiful videos by Ren Hurst (Riding on the power of others), I realised that my innate discomfort with horseshoes is indeed understandable and warranted.

As an ode to Ren Hurst, I present the Happy Horse Sandwich – a vegan take on toast, patty, chips and ‘secret’ cheesey sauce to go with.

100g plain tofu
1 cup ground cashews
1 handful coriander finely chopped (reserve some leaves for garnish)
2 tsp chilli powder
2 tsp paprika
1 tsp cumin
1 garlic clove minced
pinch of salt optional

4 large potatoes
vegetable oil (non-palm)
salt or seasoning optional

4 slices of bread of your choice
Cos lettuce leaves
Pickles sliced

Secret cheesey sauce
1/2 cup cashews
1/2 cup nutritional yeast
juice of 1 lemon
2 tbsp water
1 tsp brown sugar or sweetener of choice
chilli powder
jalapenos to taste (‘hot’ tip thanks to Little Oak Sanctuary!)

Preheat the oven to 170 degrees Celsius, line two baking trays.

Wash, peel and slice potatoes into shoe string size. In a bowl, add sliced potatoes, seasoning and vegetable oil, mix to coat. Arrange potatoes in a single layer on baking tray. Bake until golden around 40 minutes, turning over half way.

In a bowl, add all the patty ingredients. Break the tofu up with your  hands (scramble). Mix until well combined.
Roll and shape the mixture with your hands into patties. Arrange on tray and bake until golden around 15 minutes.

In a blender, add all secret cheesey sauce ingredients. Blend until smooth in consistency, add a little extra water if needed.

Layer toast with cos lettuce, patty, and slices of pickle. Top with chips and zingy hot cheesy sauce. Garnish with chopped coriander.

Notes: Devour 🙂

If you would like to download or print the recipe click here:  Happy Horse Sandwich Recipe

Mushroom Stroganoff

Mushroom StroganoffEdited from this recipe by Emma Wannell (photo by Emma Wannell)

For the Pasta:
300g fettuccini (I used spaghetti this time)
¾ cup cashews, soaked for at least 2 hours
1½ cups vegetable or mushroom broth

For the sauce:
1 tbsp olive oil
1 medium yellow onion, quartered and thinly sliced
½ tsp salt, plus a pinch
4 cloves garlic, minced
500g swiss brown mushrooms, thinly sliced
1 tsp dried thyme
½ cup dry white wine
2 tbsp tomato paste
Chopped fresh flatleaf parsley, for garnish (optional)

Bring a large pot of salted water to a boil for the pasta. When it’s boiling, cook the pasta according to the package directions. Drain and set aside.

Drain the cashews and add them to a blender along with the vegetable broth. Blend until very smooth, with only a slight graininess. This could take anywhere from 1-5 minutes depending on the strength of your machine. Scrape down the sides with a rubber spatula now and again to make sure you get everything.

In a pan, still on a medium heat, add the oil and sauté the onion in the oil along with a pinch of salt for about 5 minutes, until translucent. Add the minced garlic and sauté for 30 seconds or so.

Now add the mushrooms and thyme and cook until the mushrooms are lightly browned, about 5 more minutes. Add the wine, tomato paste, remaining ½ tsp salt, and pepper, stir, and turn the heat up to high. Let the wine reduce by about half. This should take 5 minutes or so. Turn the heat back down to medium.

Pour in the cashew mixture. Stir until well combined and let it thicken for about 5 minutes. Taste for seasoning. Serve over the pasta, and garnish with fresh parsley, if you like.

Vegan Cashew Nut Cheese

Cashew CheeseRecipe adapted by Jyoti Dambiec from ‘The Conscious Cook’ by Tal Ronnen

A delicious, easy to make soft cheese that is the base in many recipes. It is lovely on crackers and polenta, and as a dip. This is the base recipe for making firmer vegan cheeses.


  • 2 cups raw cashew nuts
  • 1/4 to 1/2 cup rejuvelac
  • 2 tbs. flaky nutritional yeast flakes
  • 2 tbs. finely chopped fresh parsley
  • Approx. 2 tbs finely chopped herbs e.g. basil, thyme, quantity
  • depending on which herbs you use.
  • 1 teas. salt
  • freshly ground black pepper


  1. Put cashews in a bowl, and cover with cold water.
  2. Cover the bowl and  let it sit overnight in the fridge, or on the bench if the weather
    isn’t too hot. Drain and rinse.
  3. Place the nuts in a blender with the rejuvelac. Blend until very smooth. You may have to stop the blender a few times, and scrape the mixture down with a spatula.
  4. Transfer to a clean glass bowl, cover with cheesecloth, and leave to culture in a warm place for 14-16 hours or so. Stir in the remaining ingredients.

You can use the powder from 6 probiotic tablets in place of rejuvelac dissolved in 1 cup of warm water. The rejuvelac will keep in refrigerated for a week or more.

Herb & Sundried Tomato Polenta

Cashew Cheese SpreadRecipe by Jyoti Dambiec  from ‘The Ultimate Book of Vegan Cooking’ by Tony & Yvonne Bishop-Weston

A gluten free dish that can be grilled, baked or pan-fried.  Serves:  4


  • 750 mls water or stock
  • 1 teas. Salt
  • 175 grams (1 cup) polenta
  • 4 sun-dried tomatoes, chopped
  • 2 tbs. olive oil or margarine
  • 5 tbs. chopped fresh parsley, thyme, basil, oregano, plus extra to garnish
  • Olive oil for greasing and brushing
  • Salt and ground black pepper


  1. Herb and Sundried Tomato PolentaPrepare the polenta in advance. Place stock or water in saucepan with the salt. Bring to boil, lower heat, slowly pour in polenta and stir with a wooden spoon.
  2. Stir the mixture constantly, using a figure eight action, over a medium heat for 5 minutes, until the polenta begins to thicken and come away from the sides of the pan.
  3. Add the sun-dried tomatoes and stir well.
  4. Remove from heat and continue stirring for another minute or two. Stir in the olive oil or margarine, herbs, salt and pepper.
  5. Transfer mixture into wide, greased pan or glass or ceramic dish. Spread evenly and cover with baking parchment. Put in cool palce until set.
  6. Turn out onto board and cut out rounds with cookie cutter. You can also cut into squares or diamonds. Brush with oil.
  7. Heat griddle pan and lightly brush with oil. Cook for 5 mins, turning them once.

This is delicious served with vegan cashew cheese and grilled vegetable toppings.


Rejuvelac 1Recipe by Jyoti Dambiec

There is so much to tell about this life lengthening drink. These are
only a few of the wonderful benefits.

  • Fermented food is filled with enzymes. Rejuvelac is THE enzyme drink!
  • Enzymes are life lengthening!
  • The pro-biotics help the process of fermentation in foods so yes, you can make your own nut cheese and yoghurt easily
  • Rejuvelac is a pre-digested food. This means that proteins are broken down into amino acids and carbohydrates into simple sugars. All nutrients are assimilated very soon after drinking without loss of energy.
  • Drinking rejuvelac helps digestion and is a very effective cure for stomach and colon problems.
  • Use Rejuvelac instead of water in your smoothies and drink some glasses in between meals to cleanse your colon, flush your system and to gain energy.
  • Rejuvelac is a natural pro-biotic: the enzymes help the friendly bacteria such as lactobacillus bifidus to grow.
  • Your colon becomes cleaner by drinking rejuvelac every day: it prevents sludge to collect on the colon walls.
  • The cleaner your colon, the less chance diseases will arise and the healthier you will be.
  • Rejuvelac is a rich source of B vitamins, vitamine E and K.
  • And last but not least: it is very easy and cheap to make!


  • 1 C of wheat berries
  • Water

Rejuvelac 2Instructions:

  • Soak one cup of wheat berries overnight, covered with pure water
  • Next morning: drain and rinse
  • Turn the jar upside down on one side so all the water can drip out and the berries get fresh air
  • Rinse the berries 2 or 3 times a day for about two days
  • When a little ‘tail’ appears, they are ready!
  • Then add about 2 litres of pure water
  • Cover top with mesh, as for sprouts and let it sit in a cool dark place
  • If it is hot, check in every day and have a taste; if it is tart it is ready. If not, let it sit another day.
  • When it’s ready it will be cloudy and bubbles will appear. If it starts to smell unpleasant and get foamy, then it’s gone too far.  After two to three days, pour off the rejuvelac through a sieve into bottles; they keep well for two weeks in a refrigerator

Rejuvelac is a great starter for making cashew nut cheese.

Spiced Lentils with Pumpkin

Spiced Lentils with PumpkinRecipe by Tess Mallos (suggested by Francine Horne)

Francine:  This Moroccan dish can be eaten with rice or crusty bread. I substituted the green lentils for 1 can of brown lentils to make it easier and quicker.

Serves:  4-6

1 400g can brown lentils
2 tomatoes
600g firm pumpkin or butternut pumpkin
3 tbsp olive oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
1/2 tsp ground cumin
1/2 ground turmeric
1/4 tsp cayenne pepper
1 tsp paprika
3 tsp tomato paste
1/2 tsp castor sugar
1 tbsp finely chopped flat-leaf parsley
2 tbsp chopped coriander leaves


  • Halve the tomatoes crossways.  Squeeze out the seeds and coarsely grate the tomatoes into a bowl down to the skin, discarding the skin.  Set the grated tomato aside.
  • Peel and seed the pumpkin and cut into 3-centimetre dice. Set aside.
  • Heat the olive oil in a large saucepan over low heat, add the onion and cook until softened.
  • Add the garlic, cook for a few seconds, then stir in the cumin, turmeric and cayenne pepper. Cook for 30 seconds, then add the paprika, grated tomato, tomato paste, sugar, half the parsley and coriander, a teaspoon of salt and freshly ground black pepper to taste. Add the lentils and pumpkin and stir well.
  • Simmer, covered, for 20 minutes, or until tender.  Adjust the seasoning and transfer to a serving bowl. Sprinkle with the remaining parsley and coriander and serve hot or warm with crusty bread.

Horne Family Nachos Recipe

NachosRecipe by Francine Horne’s sister in law!

This is a regular weekly meal in our home as it is so quick and easy to make.  Serves:  4

2 pkts plain corn chips
Cheezly or vegusto cheese
Olive oil
Onion, chopped
Clove of garlic, chopped
Big green capsicum, diced
2 cans 400g kidney beans, rinsed
2 cans 400g crushed/chopped tomatoes
Heaped teas Paprika
Flat teas Mexican chilli powder
1/2 teas chilli
salt and pepper to taste
Spanish onion, grated
2 Avocadoes
Tofutti sour cream
Jar of Jalapenos
Big squeeze of a lemon

Bean Mix: Heat olive oil. Fry onion and garlic till brownish then capsicum till chargrilled. Add kidney beans, mix. Add cans of tomatoes and swish out the cans with a little bit of water and pour into mix and stir. Add paprika, mexican chilli powder, chilli powder, salt and pepper. Simmer slowly till it looks saucy and chunky (around 20 mins).

Gaucomole (can also be used as a dip): Mash avocadoes and mix with spanish onion, lemon juice and a teas of Tofutti sour cream. Place corn chips on 4 plates and cover with grated cheezly/vegusto. Warm plates in conventional oven till chips go slightly brown on edges. Spoon bean mix on top, then guacomole, Tofutti sour cream and some

Creamy Potato Bake

Written by Emma Wannell

Creamy Potato Bake5 large potatoes, peeled and sliced evenly (long-ways) – parboiled and drained
4 tablespoons Nuttelex (plus a few knobs for later)
4 tablespoons plain flour
2 cups of milk (your choice, I use whatever I have in the fridge at the time, e.g. soy or almond) – plus a little extra for later
Whatever seasonings you like, I used: 2 tsp salt, 2 tsp pepper, 2 tbs herbs (I used thyme and parsley), 2 tbs nutritional yeast, 1 tsp mustard, 1 tsp onion powder, 1 tsp minced garlic

1. Pre-heat oven to 200C. Melt nuttelex in saucepan
2. Whisk in flour until a doughy ball forms (I cooked for about 5 mins)
3. Whisk in milk, half a cup at a time
4. Add seasonings and cook mixture for 5 minutes, stir regularly to make sure the bottom doesnt burn. You don’t want it boiling. Add more milk if it is too thick you want to be able to pour it over the potatoes but still have it creamy.
5. Layer sauce and potatoes in a casserole dish, starting with a small amount of sauce on the bottom and also finishing with sauce on top.
6. Pour over a little more milk. Top with fresh parsley and a few knobs of nuttelex.
7. Cover dish with aluminium foil and cook in oven for 45 minutes or until cooked through.
8. Let it sit out of the oven for around 10 minutes before serving.

Easy Green Superfood Salad

Source: Sunday Telegraph, Body and Soul, circa 2014 (Found by Francine)

Easy Green Superfood SaladThis is a great healthy salad that contains Omega-3 fats, Protein and Betacarotene

Serves:  Serves 10

4 cups mixed green salad leaves, tightly packed
2 cups sprouts (broccoli, sunflower, snowpeas or alfalfa)
2 medium cucumbers, chopped
1 avocado, cubed
1 tbs chia seeds
1 tbs sunflower seeds
1 tbs pumpkin seeds
Fresh curly parsley, to serve

1 tbs lemon juice
1/8 cup raw apple cider vinegar
¼ cup cold pressed olive oil
½ heaped tbs wholegrain mustard
Himalayan pink salt and pepper, to taste


  • Place all the ingredients for the salad in a large salad bowl and toss until combined.
  • In a medium screw-top jar, shake up ingredients for the dressing until smooth.
  • Pour over the salad, toss thoroughly and top with the fresh parsley to serve.

Francine’s Pizza Recipe

Francine's PizzaRecipe by Francine, Vegan ACT


  • ‘Mosaics’ Pizza base or other vegan pizza base
  • Leggos garlic, onion and herb pizza sauce
  • Grilled peppers in a jar, chopped
  • Seeded Kalamata olives
  • Onion, chopped
  • Mushrooms, chopped
  • Green capsicum, chopped
  • Tofutti cream cheese or grated Cheezly or Vegusto


  • Spread the pizza sauce.
  • Sprinkle the vegetables over.
  • Then add dobs of Tofutti cream cheese or grated Cheezly or Vegusto on top.
  • Bake in oven for 20 mins at 180C.

Channa (Spicy Chickpeas)

Channa (From ‘Flavours of the Orient’ by Rani King & Chandra Khan
Found by Francine

This is so easy. You can cook it dry and use it as nibblies or keep it a bit moist and have with other curries and rice.  Serves 4-6


  • 2 cans chickpeas
  • 3 tablespoons oil
  • 1 large onion, peeled and chopped
  • 1 teas salt
  • 1 teas ground black pepper
  • 2 teas ground cumin
  • 1 teas chilli powder
  • 1/2 teas ground turmeric
  • 1/2 teas ground coriander
  • 1/4 teas garlic powder
  • 2 tbs lemon juice
  • some chopped coriander leaves


  • Drain the chickpeas.
  • Heat the oil in a pan and fry the onion until soft and turning brown.
  • Add the rest of the ingredients (except the fresh coriander) and stir for about 3 mins over a medium heat.
  • Take care not to burn – add a little water if necessary.
  • Turn into a bowl, garnish with the chopped coriander and serve.

Kale, Quinoa and Roasted Pumpkin Pilaf

Kale, Quinoa and Roasted Pumpkin PilafSource: Sunday Telegraph, circa 2014
Added by Francine

This recipe is easy and tasty.

Serves 4. 14g protein per serve


  • 800g pumpkin, peeled, seeded, cut into 1.5cm cubes
  • 1 tsp finely grated ginger
  • Olive oil spray
  • 1 tsp ground coriander
  • 1 tbs olive oil
  • ½ tsp turmeric
  • 1 onion, finely chopped
  • 1 cup quinoa, rinsed, drained
  • 2 garlic cloves, crushed
  • ¼ cup pepitas
  • 100g trimmed kale leaves, shredded


  • Preheat the oven to 180oC.
  • Line a large baking tray with baking paper.
    Place the pumpkin on the prepared tray, spray with olive oil and roast for 30-40 minutes or until golden and tender.
  • Meanwhile, heat the oil in a large saucepan over medium heat.
  • Cook the onion, stirring occasionally for 5 minutes or until softened.
  • Add the garlic, ginger, coriander and turmeric and cook, stirring, for 1 minute.
  • Add the quinoa and 2 cups of water and bring to the boil.
  • Reduce heat to low, cover and simmer for 12-15 minutes, or until the water has evaporated and the quinoa is al dente.
  • Stir through the kale until just wilted, then gently stir through the roasted pumpkin and pepitas. Season with sea salt and freshly ground black pepper to serve.