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.
Source: Sunday Telegraph, Body and Soul, circa 2014 (Found by Francine)
This 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.
Source: 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.
Recipe 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
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.
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.
Veganised from the Green 4 Ingredients cookbook by Francine, Vegan ACT
600g pkt Lamyong Soy chicken nuggets, thawed
400g can of Tomato soup
1/2 can water
Pkt (dry) French onion soup
Red capsicum, chop into chunky pieces
Green capsicum, chop into chunky pieces
Mushrooms, quartered or chop into chunky pieces
Mix all together and bake in an open casserole dish for 45 minutes on 180 C.
Serve with rice