9 Most Popular Australian Vegan Recipes
Dairy-type items account for $83.7 million in vegan labelling in Australia, followed by sauces, dressings, and condiments ($26.3 million), biscuits and snack bars ($12.5 million), candy ($6.9 million), breakfast cereals ($5.4 million), and spreads ($1.1 million).
Alternative milk has seen the most growth in recent years, owing to a significant shift away from grain-based milk, such as soy, and toward almond milk. Let’s try some popular Australian vegan recipes.
1. Roasted Capsicum And Labneh Salad
Enjoy the freshness of this pleasantly soothing vegetarian roasted capsicum and labneh salad, which is delicious, healthful, and ideal for the Spring evenings!
Prep Time: 10 mins | Cook Time: 20 mins | Servings: 4
- Orange capsicums: 400g
- Red capsicums: 400g
- Yellow capsicums: 400g
- Green capsicums: 400g
- Baby rocket leaves: 80g
- Sliced Thinly Red onion: 100g
- Labneh drained: 300g
- Fresh oregano leaves: 2 tablespoons
- Za'atar: 1 teaspoon
- Chilli flakes: ½ teaspoon
- Preheat the oven to 200 degrees Celsius. Capsicums should be quartered and the seeds and membranes discarded. Place on an oven tray, skin-side up. Roast, uncovered, for 20 minutes, or until the skin blisters and blackens. Cover the capsicum with plastic or paper for 5 minutes, then peel off the skin and thinly slice the pepper.
- To make a red wine vinaigrette, follow these steps: In a screw-top jar, combine all ingredients and shake well. In a large mixing basin, combine the capsicum, rocket, and onion; add the vinaigrette and toss to blend; season. Place the salad on a big dish and cover with labneh and oregano, then za'atar and chilli. Let's Enjoy the popular Australian salad.
2. Pumpkin, Vegan Ricotta And Rocket Quesadillas
These tasty vegetarian quesadillas make a fantastic lunch or afternoon snack. They'll be a hit with the kids (both big and tiny). They're also suitable for people with diabetes.
Prep Time: 15 mins | Cook Time: 1 hour | Servings: 5
- Butternut pumpkin, peeled, chopped into 4cm pieces
- Rice bran oil spray: 500 gram
- Cumin and coriander: 2 teaspoons
- Coarsely chopped fresh oregano: 2 teaspoons
- White corn tortillas: 4
- Baby rocket leaves (arugula): 50g
- Low-fat ricotta: 80g
Ingredients For The Roasted Capsicum Salsa
- Red capsicum, quartered, seeded: 150g
- Green onion (scallion), sliced thinly: 1
- Coarsely chopped fresh oregano: 2 teaspoons
- Smoked paprika: ¼ teaspoon
- Balsamic vinegar: 1 teaspoon
- Preheat the oven to 200 degrees Celsius. Using the baking paper, line a large baking tray.
- Before covering with foil, place the pumpkin on a baking sheet, sprinkle with oil, and season with cumin and coriander. Preheat the oven to 350 degrees Fahrenheit and roast the vegetables for 45 minutes, or until soft. Allow for some cooling time before mashing with a fork. Allow cooling after adding the oregano.
- In the meantime, prepare the roasted capsicum salsa and preheat the grill (broiler) to high. Place the capsicum on a large oven tray, skin side up. 10 minutes on the grill, or until the skin is browned. Wrap foil around the tray.
- Allow 10 minutes for cooling. Remove the skin from the capsicum and discard it; cut the capsicum roughly. In a small mixing dish, combine the capsicum and the remaining ingredients.
- To taste, season with black pepper. Half of the pumpkin mixture should be spread over one tortilla, followed by half of the rocket. Half of the ricotta is spread on another tortilla. Tortillas for a sandwich
- Cook tortillas for 2 minutes on each side in a medium nonstick frying pan over medium heat, or until browned and cooked through. Replace the remaining components and repeat the process.
- To serve, cut the quesadillas into wedges and top with salsa.
3. Vegan Sausage Rolls
Prep Time: 15 mins | Cook Time: 25 mins | Servings: 6
- Grated vegan cheddar cheese: ½ cup
- Onion, finely chopped: 1 small
- Green onions, finely sliced: 4
- Chopped parsley: ¼ cup
- Vegan egg replacement: 1 (mix 1 tablespoon of chia seeds with 3 tablespoons of water and let stand for 10 minutes)
- Plant-based milk: 2 tablespoons
- Carrot, coarsely grated: 1
- Zucchini, coarsely grated: 2
- Lemon, finely grated rind: 1
- Vegan mince: 300g
- Breadcrumbs: 2 tablespoons
- Frozen puff pastry, thawed: 2 sheets
- Sesame seeds: 2 tablespoons
- Poppy seeds: 2 tablespoons
- Chilli sauce to serve
- Preheat the oven to 220°C (425°F). A baking tray should be greased and lined.
- Combine the cheese, onion, parsley, and 1 vegan egg (chia seed mix) in a mixing bowl. Season to taste. Squeeze the carrots and zucchini to remove all liquid; combine with the cheese, lemon rind, mince, and breadcrumbs in a mixing bowl. Mix everything up thoroughly. Remove from the equation.
- Take the thawed puff pastry, roll it out and cut it into 2 halves (lengthwise and rectangular).
- Divide the mixture into two and spread each on the prepared pastry (form two long sausage-like rows).
- Brush the exposed pastry with 1 tablespoon (or more) of plant-based milk. Fold the crust over the mince mixture to encase it completely and form a sausage roll. To ensure a firm closure, push the edge where the pastry meets with the back of a fork. Make four rolls by repeating the process.
- Each large sausage roll should be cut into three smaller ones. At regular intervals, score the top of each sausage roll. Brush the remaining tablespoon of plant-based milk over top and sprinkle with sesame and poppy seeds. Place on a tray that has been previously prepared.
- Bake the rolls for 20-25 minutes, or until golden brown and cooked through. Serve with chilli sauce on the side.
4. Mushroom Sliders
Juicy roasted portobello mushrooms, tangy pickled fennel, and a creamy harissa sauce fill these vegetarian sliders. They're the perfect finger snack for entertaining, and they're simple to make.
Prep Time: 15 mins | Cook Time: 25 mins | Servings: 8
Ingredients For The Mushroom Sliders
- Olive oil: 2 tablespoons
- Portobello mushrooms: 400g
- Vintage cheddar, sliced thinly: 120g
- Soft white bread rolls, split: 8
- Wild rocket (arugula) leaves: 40g
- Loosely packed fresh flat-leaf parsley leaves: ½ cup
Ingredients For The Pickled Fennel
- Aby fennel bulb (trimmed, sliced thinly): 120g
- Crushed Clove garlic: 1
- White balsamic vinegar: ⅓ cup
- Caster (superfine) sugar: 2 teaspoons
- Fresh thyme leaves: 1 tablespoon
Ingredients For The Harissa Crème Fraiche
- Vegan crème fraiche: ½ cup
- Harissa paste: 2 teaspoons
- Lemon juice: 2 teaspoons
- To make pickled fennel, combine all of the ingredients in a medium mixing basin and let aside for 30 minutes. Drain the fennel mixture and discard the liquid before serving.
- Heat the oil in two big nonstick frying pans over medium-high heat. Cook for 5 minutes on each side, covered, until brown and tender, then divide between the two pans. Top mushrooms with cheddar cheese for the last 2 minutes of cooking time.
- Make the harissa creme fraiche in the meantime: In a small mixing dish, combine all of the ingredients. Season with salt and pepper to taste.
- On the roll halves, spread harissa crème fraiche. Mushrooms, pickled fennel, rocket, and parsley on a sandwich. Best Australian Food for kids.
5. Broccoli Steaks With Quinoa And Vegan Ricotta
While a juicy beef steak is undoubtedly delicious, it may not always be the greatest method to keep your waistline in shape. It's the perfect kind of indulgence for a special occasion, rather than an everyday meal, with too much butter, oil, and total calories. Replace the high-calorie meat with fiber and nutrient-dense leafy green vegetables to fill the vacuum left by a nice sirloin.
Prep Time: 10 mins | Cook Time: 20 mins | Servings: 5
Ingredients For The Broccoli Steaks With Quinoa And Ricotta
- White quinoa: ½ cup
- Broccoli, cut into 1cm thick slices: 700g
- Sliced thinly Zucchini: 180g
- Olive oil: 1 tablespoon
- Vegan Ricotta, crumbled: 80g
- Natural flaked almonds: 2 tablespoons
- Dried unsweetened cranberries: 2 tablespoons
Ingredients For The Lemon Dressing
- Extra virgin olive oil: ¼ cup
- Lemon juice: 2 tablespoons
- Finely grated lemon rind: 1 teaspoon
- Garlic, crushed: 1 clove
- Preheat the oven to 180 degrees Celsius. Drain the quinoa thoroughly after rinsing it in cool water. Place on a baking pan and spread out. Bake for 10 minutes, stirring halfway through, or until golden and toasted. Before serving, allow it cool to room temperature.
- Toss the broccoli, zucchini, and oil together in a large mixing basin until evenly coated.
- Broccoli should be grilled for 3 minutes on each side on a heated oiled grill pan (or grill or barbecue) over medium-high heat. Remove from heat and keep warm by covering.
- Cook zucchini for 1 minute on each side on a hot, greased grill plate.
- In a mixing bowl, combine all of the ingredients for the lemon dressing. Combine the ingredients in a small bowl and season to taste.
- Serve the vegetables on a serving plate with vegan ricotta, quinoa, almonds, and cranberries on top. Dressing sprinkled on top.
6. Smoked Tofu Salad With Peanut Dressing
This smoked tofu salad is easy to make, filling, and delicious. This light supper, topped with a delectable peanut dressing, is ideal for any night of the week.
Prep Time: 25 mins | Cook Time: 20 mins | Servings: 4
Ingredients For The Peanut Dressing
- Roasted peanuts, chopped coarsely: ⅓ cup
- Sliced thinly green onion: 1
- Fresh long red chilli (sliced thinly): 1
- Finely grated fresh ginger: 1 teaspoon
- Garlic, crushed: 1 clove
- Grated palm sugar: 1½ tablespoons
- Sesame oil: 2 tablespoons
- Tamari: 2 tablespoons
- Rice vinegar: ¼ cup
- Lime juice: 1½ tablespoons
Ingredients For The Smoked Tofu Salad
- Vegan eggs: 4 (I use Just Egg)
- Water: ¼ cup
- Fried Asian shallots: 1 tablespoon
- Tamari: 1 teaspoon
- Sesame oil: 1 tablespoon
- Smoked tofu, cut into 1cm pieces: 350g
- Sliced thinly Avocado: 250g
- Cherry tomatoes, halved: 250g
- Bean sprouts: 1½ cups
- Fresh coriander leaves: ½ cup
- Fresh Vietnamese mint leaves: ½ cup
- Baby salad leaves: 75g
- Black sesame seeds: 2 tablespoons
- To make the peanut dressing, whisk together all of the ingredients in a medium mixing bowl until well blended.
- In a large mixing bowl, whisk together the eggs, water, shallots, and tamari; season.
- In a wok, heat the oil over medium heat. Pour half of the egg mixture into the pan and cook, stirring the wok occasionally, until the eggs are almost set. Take the omelette out of the wok. Rep with the rest of the egg mixture. Roll omelettes tightly, then thinly slice and set aside.
- Toss to combine tofu, additional ingredients, and peanut dressing in a large mixing basin.
- Serve the tofu salad with the saved omelette on top.
7. Roasted Sticky Tofu Buns
These delectable roasted sticky tofu buns are a quick, easy, and meat-free way to recreate an authentic Asian staple.
Prep Time: 25 mins | Cook Time: 20 mins | Servings: 4
Ingredients For The Roasted Sticky Tofu Buns
- Firm tofu: 300g
- Smoked paprika: 1 teaspoon
- Tomato sauce: 1½ tablespoons
- Smokey barbecue sauce: 1½ tablespoons
- Soy sauce: ¼ cup
- Rice wine vinegar: ¼ cup
- Brown sugar: 2 tablespoons
- Lebanese cucumber, sliced thinly lengthways: 130g
- Carrot, sliced thinly lengthways: 180g
- Long red chilli, sliced thinly on the diagonal: 1
- Caster (superfine) sugar: 1 tablespoon
- Rice wine vinegar, extra: 2 tablespoons
- Fresh coriander sprigs: 4
- Coarsely chopped roasted salted peanuts: 1 tablespoon
- Soft white bread rolls, split: 520g
- Preheat the oven to 200 degrees Celsius. Grease an oven tray and line it with baking paper.
- Place the tofu on a paper towel-lined dish. Place another dish on top and set aside for 10 minutes—season tofu by slicing it crosswise into eight slices and rubbing it with paprika. In a small saucepan over medium heat, bring the sauces, vinegar, and sugar to a simmer. Simmer for 3 minutes, or until the sauce has thickened somewhat.
- Turn to coat the tofu with the sauce mixture. Bake for 20 minutes, occasionally basting with sauce mixture or until tofu is brown, on a baking tray.
- In a medium bowl, combine cucumber, carrot, chilli, sugar, and other vinegar; set aside for 10 minutes or until veggies soften. Drain.
- Layer tofu, pickled veggies, coriander, and nuts between the rolls.
8. Native Australian Herb Broth With Noodles
You might wonder what this final dish tastes like if you haven't tried many of these Australian ingredients yet — and you'd be in for a treat. It's a fragrant treat for the senses!
Prep Time: 5 mins | Cook Time: 10 mins | Servings: 2
- Water: 500ml
- Brown onion, quartered: ½
- Cloves garlic, sliced: 3 cloves
- Lemon myrtle leaves: 8
- Anise myrtle leaves: 5
- Pepper berries: ½ teaspoon
- Warrigal greens: 3 bunches
- Instant noodles: 2 packets
- Soy sauce: 20ml (I use Tamari)
- Sesame oil: 15ml
- River mint leaves (optional)
- Sea celery leaves (optional)
- Mount pepper, grated
- Bring water to a boil in a saucepan. Turn the heat off and add the onion, garlic, lemon myrtle, anise myrtle, and pepper berries. Let sit for 10–15 minutes to steep.
- Remove the leaves from the stock and continue to let simmer for an approx. 5 minutes.
- Add Warrigan leaves and noodles.
- Cook for 2–3 minutes, or until the noodles are cooked, stirring periodically.
- Pour sesame oil and soy sauce into two bowls, then top with finger limes and a sprinkling of ground pepper berries before serving.
9. Australian Savory Seitan Pies
The meat pie, a traditional Australian pub food, gets a vegan twist! These “meat” pies are created with umami-rich seitan, sweet corn, and a flaky pastry shell. Tradition dictates that these be served with ketchup (a lot of it), but you can serve them whatever you want. Salsa or hot sauce might also be used.
Prep Time: 15 mins | Cook Time: 40 mins | Servings: 8
Ingredients For The Perfect Pastry Crust
- All-purpose flour: 1½ cups
- Sea salt: ½ teaspoon
- Raw sugar: 1 tablespoon
- Cold vegan butter: 5 tablespoons
- Vodka (ice cold): ¼ cup
- Cold almond milk: 1-3 teaspoons
Ingredients For The Seitan Filling
- Finely minced seitan: 3 cups
- White onion, finely minced: 1
- Vegan Worcestershire sauce: 1 tablespoon
- Soy sauce: 1 tablespoon
- Garlic powder: 2 teaspoons
- Onion powder: 2 teaspoons
- Coarse sea salt: ½ teaspoon
- White pepper: ½ teaspoon
- Cracked black pepper: ½ teaspoon
- Smoked paprika: 1 teaspoon
- Liquid smoke: ½ teaspoon
- Ground sage: 1 teaspoon
- Italian herbs: 2 teaspoons
- Paprika: 2 teaspoons
- Vegan stock with 1 tablespoon all-purpose flour mixed: 1 cup
- Sweet corn: ½ cup
- In a food processor, finely mince the onion and seitan, then sauté with a little olive oil over high heat. While it's browning, add the remaining spices. It should resemble ground beef when cooked.
- Remove the pan from the heat and stir in the flour-dusted stock. In a heated pan, stir for a few minutes until the flour takes over and the whole mess thickens into a proper sauce. Allow the shells to cool completely before filling them. After you've lined each pan with a circle of dough, spoon the filling into each shell, making sure it's evenly distributed. Place a top sheet of dough on top of each, tucking the sides in with your fingers and carving a steam vent on the top of each.
- Spray with canola oil and season with coarse sea salt before baking at 400°F for about 20 minutes, or until they start to brown. With ketchup, spicy sauce, or salsa on the side.
Vegan Australian Shopping
In an Australian supermarket, what can a vegan buy? When you first start eating vegan, it takes a bit to figure out the ins and outs, but even seasoned veterans can find changing shopping venues difficult. It's a whole new ballgame when you add in a different nation.
First, you should become familiar with how the Australian animal agriculture sector hides animal products on ingredient labels, even if it isn't a massive departure from what you're used to.
Resinous glaze, shellac, natural glaze, or pure food glaze, for example, come from the Lac bug, and Casein is a byproduct of milk. To avoid this dilemma, it is sometimes easier (and healthier for the environment) to avoid packaged items altogether. Still, there are plenty of vegan options if you like to grab and go.
Fruit and vegetables are my go-to if you're looking for a low-waste option. Tinned beans, coconut cream, and tomatoes can be used to make various recipes, and grains are always a good choice; however, check pasta packets for hidden egg (or milk; why is it in everything?!).
In an Australian supermarket haul, you can be sure to find all of your normal weekly necessities; the most important thing is to walk in with a plan and give it your best. Thankfully, vegan options abound in Australian stores.
In the frozen food aisle, there are entire designated sections with everything from schnitzels, meat pies, pizza, and prawn cutlets to magnums, Cornetts, and Ben & Jerry's ice cream. Both Coles and Woolworths have the following items in their refrigerator sections:
Marinated tofu bean burgers sausages with vegan mince (that tastes and looks like the genuine thing), cream cheese, sour cream, mozzarella, and cheddar.
In Australia, there are numerous vegan and vegetarian-friendly grocers and supermarkets. Vegan and vegetarian items are available in all of Australia's main supermarkets. For each food item, you may simply find a substitute. Almond milk, tofu, vegan burgers, vegan tacos, and even vegetarian sushi are just a few of the options.
I trust you enjoyed this article about the 9 Most Popular Australian Vegan Recipes. Please stay tuned for more blog posts to come shortly. Take care!
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