Recipes
There are many different vegetarian dishes that are very tasteful and are full of flavour. You can find many below that are easy to follow recipes that have so much taste that even "meat eaters" would love them and some would not even know they were vegetarian.
Fettuccine with a Vegan Bolognese Sauce
Ingredients:
1 tbsp Extra virgin cold pressed Olive oil
1 onion chopped
3 - 4 cloves of crushed/diced garlic
1 tbsp Oregano
1 tbsp Basil
2 cans of tomato soup
1 sachet of tomato paste
1 can of Vegie Delights Nutmeat
1 tsp of chilli paste (optional)
Mushrooms (optional)
Black olives (optional)
Nutritional yeast, shredded Bio cheese, or Dayia cheese to garnish - Parmesan cheese (Non-animal rennet) for vegetarians
Fettuccine
What to do:
Add spaghetti (or pasta of choice) to boiling pot of water and boil for about 12 minutes. Boiling time may vary so follow the instructions on the back of the packet.
Pour the oil into the pan. Throw the onion and the garlic into the pan and stir until onion is slightly golden (add more oil if necessary (if you do not wish to use oil, a little bit of water will work just fine). Add the Sanitarium Vegie Mince (or nutmeat) into the pan and stir, cooking for only a minute. Pour in the 2 cans of tomato soup and the add the sachet of tomato paste. Stir until mixed through. Add the basil, oregano and chili paste (add more to taste if you wish). Add Mushrooms and cook until all cooked through.
Garnish with veg*n cheese of choice
You can use any style of pasta you choose. Spaghetti, penne, macaroni - all these work well. The same sauce can even be used in a vegan style Lasagna. Once you have this bolognese sauce recipe you can use it for almost any pasta dish.
1 tbsp Extra virgin cold pressed Olive oil
1 onion chopped
3 - 4 cloves of crushed/diced garlic
1 tbsp Oregano
1 tbsp Basil
2 cans of tomato soup
1 sachet of tomato paste
1 can of Vegie Delights Nutmeat
1 tsp of chilli paste (optional)
Mushrooms (optional)
Black olives (optional)
Nutritional yeast, shredded Bio cheese, or Dayia cheese to garnish - Parmesan cheese (Non-animal rennet) for vegetarians
Fettuccine
What to do:
Add spaghetti (or pasta of choice) to boiling pot of water and boil for about 12 minutes. Boiling time may vary so follow the instructions on the back of the packet.
Pour the oil into the pan. Throw the onion and the garlic into the pan and stir until onion is slightly golden (add more oil if necessary (if you do not wish to use oil, a little bit of water will work just fine). Add the Sanitarium Vegie Mince (or nutmeat) into the pan and stir, cooking for only a minute. Pour in the 2 cans of tomato soup and the add the sachet of tomato paste. Stir until mixed through. Add the basil, oregano and chili paste (add more to taste if you wish). Add Mushrooms and cook until all cooked through.
Garnish with veg*n cheese of choice
You can use any style of pasta you choose. Spaghetti, penne, macaroni - all these work well. The same sauce can even be used in a vegan style Lasagna. Once you have this bolognese sauce recipe you can use it for almost any pasta dish.
Vegetable and Tofu in Thai Peanut Sauce (Satay)
Ingredients:
1 tbsp Peanut oil
MAESRI Massaman Curry Paste or Red curry paste (You can buy this product at your local Coles or Woolworths, or any Asian Grocery store)
2 cloves of crushed/diced garlic
Tofu (chopped to your desired size)
1 onion chopped
1 long red chili, chopped
Cauliflower
Broccoli
Green beans
Spring onion chopped into 2 inch long pieces
Baby corn
Snow peas (optional) These can be used instead of green beans.
1 tspn finely chopped Lemongrass
1 tbsp Fish sauce
1 can of Coconut Milk
Ground roasted peanuts
1 cube palm sugar
Fresh coriander leaves roughly chopped
Long grain rice
Please note: Vegetables can vary. You can choose which vegetables you would like to use and add whatever amount of these vegetables you wish to add.
What to do:
If you have a rice cooker follow instructions for cooking rice. If not then boil rice in a pot full of water for 12 min or however long the packet suggests.
Put oil in wok and fry tofu until golden. Remove from heat. Add curry paste and garlic. Stir. Add half of the coconut milk and stir until curry and coconut milk are well mixed. Add fish sauce, lemon grass, onion and red chili, then add the rest of the vegetables. Cook for 1 min. Return the tofu to the wok. Add the rest of the coconut milk. Begin to add the ground peanuts bit by bit and stir continuously. Be sure not to add too much of the ground nuts, you don't want it too thick and tasting like peanut butter. Quickly add the chopped coriander and stir in. Do not let the coriander cook for too long. Once it has been quickly stirred through remove the wok from the heat. Serve with rice.
1 tbsp Peanut oil
MAESRI Massaman Curry Paste or Red curry paste (You can buy this product at your local Coles or Woolworths, or any Asian Grocery store)
2 cloves of crushed/diced garlic
Tofu (chopped to your desired size)
1 onion chopped
1 long red chili, chopped
Cauliflower
Broccoli
Green beans
Spring onion chopped into 2 inch long pieces
Baby corn
Snow peas (optional) These can be used instead of green beans.
1 tspn finely chopped Lemongrass
1 tbsp Fish sauce
1 can of Coconut Milk
Ground roasted peanuts
1 cube palm sugar
Fresh coriander leaves roughly chopped
Long grain rice
Please note: Vegetables can vary. You can choose which vegetables you would like to use and add whatever amount of these vegetables you wish to add.
What to do:
If you have a rice cooker follow instructions for cooking rice. If not then boil rice in a pot full of water for 12 min or however long the packet suggests.
Put oil in wok and fry tofu until golden. Remove from heat. Add curry paste and garlic. Stir. Add half of the coconut milk and stir until curry and coconut milk are well mixed. Add fish sauce, lemon grass, onion and red chili, then add the rest of the vegetables. Cook for 1 min. Return the tofu to the wok. Add the rest of the coconut milk. Begin to add the ground peanuts bit by bit and stir continuously. Be sure not to add too much of the ground nuts, you don't want it too thick and tasting like peanut butter. Quickly add the chopped coriander and stir in. Do not let the coriander cook for too long. Once it has been quickly stirred through remove the wok from the heat. Serve with rice.
Minced Curry
Ingredients:
2 Potatoes, peeled and cut into bite sizes
1 1/2 cups of Cauliflower
1 1/2 cups of Broccoli
1 1/2 cups of peas
2 Carrots chopped
1 Onion diced
1/3 cup of Madras Curry paste
1 tin of tomato soup
1 sachet or 2 tablespoons of tomato paste
300 grams frozen Quorn Mince or 1 packet of Sanitariam Vegie Mince
250 ml water
Tablespoon of Olive oil
1 large chili diced (optional)
1 1/2 cups of baby spinach leaves (optional)
Cook potatoes, cauliflower, broccoli and carrot in a pot of simmering water for 8 - 10 minutes.
Meanwhile, pour olive oil into large saucepan or pot and saute onion for 3 minutes, add curry paste and tomato paste, and cook stirring for a further minute. Stir in "Mince", water, and drained vegetables and bring to boil. Add tomato soup and boil for a further minute. Reduce heat and for 5 minutes stirring occasionally. Add peas and cook for a further 2-3 minutes. Add salt to taste.
Serve with rice, naan, chapati bread or mango chutney.
2 Potatoes, peeled and cut into bite sizes
1 1/2 cups of Cauliflower
1 1/2 cups of Broccoli
1 1/2 cups of peas
2 Carrots chopped
1 Onion diced
1/3 cup of Madras Curry paste
1 tin of tomato soup
1 sachet or 2 tablespoons of tomato paste
300 grams frozen Quorn Mince or 1 packet of Sanitariam Vegie Mince
250 ml water
Tablespoon of Olive oil
1 large chili diced (optional)
1 1/2 cups of baby spinach leaves (optional)
Cook potatoes, cauliflower, broccoli and carrot in a pot of simmering water for 8 - 10 minutes.
Meanwhile, pour olive oil into large saucepan or pot and saute onion for 3 minutes, add curry paste and tomato paste, and cook stirring for a further minute. Stir in "Mince", water, and drained vegetables and bring to boil. Add tomato soup and boil for a further minute. Reduce heat and for 5 minutes stirring occasionally. Add peas and cook for a further 2-3 minutes. Add salt to taste.
Serve with rice, naan, chapati bread or mango chutney.
Darren Cordeox (Kisschasy) Favourite Recipe - Tahls' Dahl
Ingredients:
- 3 cups dry red lentils , soaked
- 1 large onion chopped
- 1 tbsp garam masala
- 1 tbsp cumin seeds
- 1 tbsp mustard seeds - 1 cup tomato paste
- 3-4 cups vegetable stock
- 2 tsp chili powder
- 1 tbsp olive oil
Method:
In a large pot sauté the onion in oil with the spices until translucent. Add tomato paste and stir consistently. Add lentils, chilli powder and slowly stir in vegetable stock. Bring to a boil and then let simmer gently for 45 mins. Serve with brown rice.
- 3 cups dry red lentils , soaked
- 1 large onion chopped
- 1 tbsp garam masala
- 1 tbsp cumin seeds
- 1 tbsp mustard seeds - 1 cup tomato paste
- 3-4 cups vegetable stock
- 2 tsp chili powder
- 1 tbsp olive oil
Method:
In a large pot sauté the onion in oil with the spices until translucent. Add tomato paste and stir consistently. Add lentils, chilli powder and slowly stir in vegetable stock. Bring to a boil and then let simmer gently for 45 mins. Serve with brown rice.
Vegan "Beef" style Stroganoff
Ingredients:
2 Tablespoons of olive oil
1 packet of Quorn strips
3 cloves of Garlic
1 tablespoon of tomato paste
2 cups of sliced mushrooms
1 Onion chopped into wedges
1 cup of soy sour cream or tofutti cream cheese
500 ml of Massel Beef Stock (has No Animal-Content)
1/4 cup of Sherry
Salt and pepper to taste
2 tablespoons of Parsley (freshley chopped preferred)
2 Tablespoons of Corn flour
Method:
Heat oil in pan. Add Quorn strips, onion and garlic to pan. Cook through for approximately 5 minutes. Add mushrooms, cook through. Add corn flour and stir in to coat food.
Mix Cream, tomato past and stock together and pour into pan. Stir constantly and bring to boil. Add Sherry and Parsley. Cook for a further few minutes and reduce heat to a simmer. Cook until thickened. Add salt and pepper to taste.
Serve with rice or Fettuccine.
2 Tablespoons of olive oil
1 packet of Quorn strips
3 cloves of Garlic
1 tablespoon of tomato paste
2 cups of sliced mushrooms
1 Onion chopped into wedges
1 cup of soy sour cream or tofutti cream cheese
500 ml of Massel Beef Stock (has No Animal-Content)
1/4 cup of Sherry
Salt and pepper to taste
2 tablespoons of Parsley (freshley chopped preferred)
2 Tablespoons of Corn flour
Method:
Heat oil in pan. Add Quorn strips, onion and garlic to pan. Cook through for approximately 5 minutes. Add mushrooms, cook through. Add corn flour and stir in to coat food.
Mix Cream, tomato past and stock together and pour into pan. Stir constantly and bring to boil. Add Sherry and Parsley. Cook for a further few minutes and reduce heat to a simmer. Cook until thickened. Add salt and pepper to taste.
Serve with rice or Fettuccine.
Nachos with Sour Cream and Guacamole
Ingredients:
A packet of Doritos/CCs
1 can of Mexi Beans/Pinto Beans
1 jar of tomato salsa
Devondale tasty cheese or Mozorella (I say to use Devondale as they do not use animal rennet [calf's stomach] in their products. Any tasty cheese is fine, just be sure they use a non-animal enzyme)
Guacamole
Sour Cream
Method:
Place Nachos in a large baking dish. Mix beans and salsa together and pour over nachos. Top with cheese. Place in oven and cook until cheese has melted.
Serve with Guacamole and Sour cream. Easy!
A packet of Doritos/CCs
1 can of Mexi Beans/Pinto Beans
1 jar of tomato salsa
Devondale tasty cheese or Mozorella (I say to use Devondale as they do not use animal rennet [calf's stomach] in their products. Any tasty cheese is fine, just be sure they use a non-animal enzyme)
Guacamole
Sour Cream
Method:
Place Nachos in a large baking dish. Mix beans and salsa together and pour over nachos. Top with cheese. Place in oven and cook until cheese has melted.
Serve with Guacamole and Sour cream. Easy!
All references to images, video and information can be found on the"Reference" page.
