Everyday Vegan: 30 Days, 30 Recipes

Discover recipes shared by passionate vegans who champion animal advocacy in inspiring and unique ways. Tap on an image to learn more about each individual’s story, their advocacy journey, and the special recipe they’ve chosen to share.

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Zacchary Bird

Vegan Butcher, Baker & Cookbook Author

Meet Zacchary Bird: the vegan butcher, baker, and unapologetic rule breaker on a mission to revolutionize plant-based cuisine. With an unwavering commitment to perfecting vegan versions of every dish imaginable, Zac has earned a reputation as a fearless culinary explorer. Whether he’s whipping up indulgent treats or teaching cooking classes that embrace the art of deep-frying, Zac’s creations are anything but ordinary.

His journey began with the release of his debut cookbook, Vegan Junk Food, in 2020, which notably caught the attention of former New Zealand Prime Minister Jacinda Ardern. Following that success, The Vegan Butcher claimed the PETA Australia Vegan Cookbook of the Year award in 2021 and was celebrated by Nigella Lawson as her Cookbook of the Week. With his third book, The Vegan Baker, hitting the shelves, Zac is now the self-proclaimed world’s number one vegan butcher-baker hybrid—who can also do a backbend.

Zac’s influence extends beyond cookbooks. His culinary innovations in commercial plant-based meat development have made waves across Australia, with products he designed appearing in every major supermarket—from seasonal offerings to beloved year-round favourites in sausage, ham, chicken, beef, and roast categories, specializing in both seitan and gluten-free formulas.

On screen, Zac has dazzled audiences as a presenter for Channel 10’s Freshly Picked and has showcased his culinary prowess on Weekend Sunrise, Studio 10, and ABC’s The History Listen.

Zacchary Bird’s mission is clear: to craft indulgent, quirky vegan recipes that prove anything and everything can be made cruelty-free.

About Zac’s recipe

I’ve chosen this big, beautiful silverbeet pie to share because it’s a glorious way to use readily available plant based products combined with a huge bunch of greens to make an egg and dairy free filling. It’s also a great introduction to making simple pastry dough without butter, using the bottle of olive oil we’ve all got in the pantry instead. When you’re done you’ll have a family sized pie, or enough slices to call it meal prep for your next week of lunches.