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Sweet and Sour Tofu Balls

"Where was this recipe when I needed it most? Like every new vegan, tofu quickly became a staple in my kitchen. But over 40 years ago, things weren't quite as vegan-friendly. No veganeasy.org, and no tofu gurus to guide me. I tried eating it raw—mistake! It was like chewing on a wet sponge. But now, with a bit of wisdom and this tried-and-true recipe, I've mastered the magic of tofu. It's all for animals like Edgar Alan Pig, Red Baron and Chris Mas, my cheeky little buddy, who is supervising me from the kitchen floor as I cook. Spoiler alert: He's very interested in these tofu balls." ~ Pam Ahern, founder of Edgar's Mission

Breakfast Beans

"This is what I have for breakfast every morning. I love it because it's quick and easy to make and is very nutritious and satisfying, keeping me going until lunchtime or beyond. I never get bored with it because I vary the type of legume, the greens and the topping." ~ Dr Amanda Benham, Accredited Practising Dietitian and Nutritionist

Plant-based ‘Neatballs’ in a Rich Tomato Sauce

“I remember eating Italian meatballs at a friend's house in my pre-vegan days. They were crumbed, fried and served with a rich tomato sauce. Not only were they moist on the inside and crunchy outside, but they were utterly delicious. Since changing my diet, I wanted to replicate this recipe using whole plant foods. The result is a much healthier and compassionate version, just as delicious and with an amazing texture. This recipe is super easy and even the kids can get involved. Enjoy!” ~ Rebecca Stonor, Doctors For Nutrition CEO

Mabo Dofu (Japanese style)

"While the Sichuan-style Mapo Tofu is known for its boldness and intensity, the Japanese version (Mabo Dofu) has a milder character as it has been adapted to the Japanese palate and doesn't include any chili or Sichuan peppercorn. Nevertheless, Japanese Mabo Dofu is still packed with lots of umami, thanks to the layering of flavours such as miso, mirin and sesame oil. Also, the spice level is tamed. If you're looking for a not-spicy Mapo Tofu, this recipe is for you!" ~ Greg McFarlane, Vegan Australia director

Cavolfiore in pastella (Cauliflower Bites)

"Here is a Sicilian fritter recipe to tantalise your taste buds, and possibly one of the most delectable ways to enjoy cauliflower. The thick batter coats the florets, resulting in large, luscious bites—perfect with a glass of prosecco, beer or chinotto. Feel free to substitute other vegetables like broccoli, or whatever inspires your culinary imagination." ~ Nadia Fragnito. Recipe from Nadia's new cookbook Natale: recipes for a vegan Italian Christmas.

Vegan Chocolate Strawberry Cake

A deliciously rich, moist and chocolatey vegan strawberry, chocolate layered cake. Adapted from Megan Calipari's vegan chocolate strawberry fudge cake.

Tofu & Soybean Scramble on Toast

The addition of cooked soybeans to a regular tofu scramble makes for a creamy-textured scramble. Did you know that the humble soybean is high in fibre, high in protein, low in saturated fat, a good source of omega-3 fatty acids, a source of antioxidants, and cholesterol free.

Sticky Orange & Sesame Tofu

This dish is one of VegMeUp's more popular recipes! Simple ingredients, easy to make and so tasty - it's the ideal weeknight recipe for those with busy lifestyles. Recipe by chef Jimmy.

Coconut Rice with Spiced Chickpeas & Broccolini

Aromatic coconut rice with spiced chickpeas and broccolini. This vegan dish is light and full of delicious flavours. Recipe by chef Jimmy.

Tofu Vegemite Stir-fry

That's right! We used the iconic Aussie spread, Vegemite, to marinate our tofu for this easy stir-fry! Simply combine the marinade ingredients together to marinate the tofu overnight. Stir-fry the tofu with mixed veggies, cashews and serve with brown rice or noodles.