Post on 14-Apr-2018
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In The Kitchen
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Welcome to Go Veg In the Kitchen
a guide to get you startedOne o the main questions people ask when
converting to a veg diet is what to eat??
In order to answer that question, SAFE has put
together this handy recipe book containing over
thirty animal riendly recipes, including starters,soups, main courses and desserts.
This easy guide will have you cooking abulous
vegetarian meals that are tempting and delicious.
All o the recipes are healthy and animal riendly
and you can rest assured that your newoundculinary skills are helping to reduce animal
sufering, reduce the strain on the environment,
and improve your health. The recipes have been
selected or both their great taste and colourul
presentation. They are guaranteed to impress
vegetarians and non-vegetarians alike and willcomplement any dining table!
Created as an introduction to vegetarian cooking
this recipe booklet contains everything rom exotic
salads to delicious desserts and with over thirty,
beautiully illustrated pages, we are sure you will
enjoy turning each page and finding a recipe tosuit everyone.
All o the recipes can be re-created easily and
cheaply. They will inspire you to change the way
you cook and look at the ood choices you make,
whilst introducing new flavours to your diet.
Thank you or taking the first steps towards your
new veg diet. We do hope that you enjoy sharing
the results o our recipe booklet with riends and
amily, who may themselves be tempted to explore
great tasting vegetarian ood too.
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3 INDEX
Table of ContentsSOUPSHearty lentil p.5Boy choy and shiitake mushroom p.6Gazpacho p.7
Roasted red pepper p.8Moroccan chickpea and kale p.9Creamy lima bean p.10Turkish red lentil p.11Leek and potato p.12
SALADSVietnamese-style warm p.14Grilled Portobello mushrooms p.15Minted chickpea and cucumber p.16Quinoa salad with snow peas p.17
Five minute Ethiopian tomato salad p.18Lettuce wraps p.19
Potato salad p.20Char-grilled vegetables p.21
SAVOURYEthiopian eggplant stew p.23Pumpkin and sage risotto p.24Mushroom and olive tart p.25
Tempeh ajita p.26Classic Lasagne p.27Chickpea patties p.29Potato curry p.30Pumpkin and Chickpea Tagine p.31
SWEETSPeach-berry cobbler p.33Sticky date puddingwith butterscotch sauce p.34Dairy-ree cashew ice cream p.35The best cheesecake! p.36Peanut butter cookie ice cream cake p.37Berry donut cupcakes p.38Chocolate Aghans p.39Cinnamon Glazed Apple Cake p.40
SOUPS SALADS SAVOURY SWEETS
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Soups
SOUPS
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Hearty Lentil Soup
Ingredients
1 Tbsp olive oil
1 onion, diced
2 garlic cloves, minced
1 can diced tomatoes
1 can lentils (2 C cooked)2 C vegetable broth
1 carrot, cut into hal-moons
1/2 zucchini, cut into hal-moons
1 stalk celery, sliced
1/2 tsp dried (ground) thyme
1/2 tsp dried (ground) oregano1 bay lea
salt and pepper
Method
Heat oil in a medium to large saucepan over
medium heat. Add onion and stir well. Saut until
sotened. Add garlic and stir well. Add tomatoes,
lentils and vegetable broth.
Add carrot, zucchini, celery, thyme, oregano, and
bay lea. Bring to the boil, then reduce to low heat
and simmering or 15 minutes. Remove bay lea.
Add salt and pepper i desired. Serve toasty hot!
5 SOUPS
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Bok Choy and Shitake Mushroom
Ingredients
3 bok choy
1 C shiitake mushrooms
1 bunch spring onions, diced
3 garlic cloves, minced
1 Tbsp resh ginger, grated3 Tbsp soy sauce
1/2 tsp chilli flakes
1 bay lea
6 C water
1 Tbsp olive oil
salt to taste100g tou (firm), cubed
Method
Remove the bok choy leaves rom the stems.
Roughly chop leaves and plunge into a pot o
boiling water. Let stand or three minutes and rinse
them in cold water. Dice stems and set aside.
Snip stems rom the mushrooms and dice. Thinly
slice the mushrooms and set aside. In a large bowl,
add bok choy stems, mushroom stems, spring
onions, garlic, ginger, soy sauce, chilli flakes and baylea with the water and bring to boil. Reduce heat,
cover and simmer or one hour.
Strain and reserve watery stock. Discard strained
vegetables. In a medium pot with the oil, ry
mushrooms or five minutes until crisp and tender.
Sprinkle a dash o salt and stir in bok choy leaves.
Add stock and return to boil then add tou and
serve.
For variation add a hal cup o udon noodles whenadding bok choy leaves.
SOUPS
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Gazpacho
Ingredients
1 cucumber, sliced into chunks
4 large ripe tomatoes
1/2 capsicum
2 cloves garlic
1 celery rib, chopped1 Tbsp lemon juice
1/2 sweet onion, quartered
3 Tbsp red wine or balsamic vinegar
1/2 tsp salt
dash black pepper
1 tsp chopped resh parsley1 tsp chopped resh basil
1/4 tsp cayenne pepper
Method
Simply combine everything except the resh herbs
in a blender or ood processor, and process until
smooth.
Stir in the herbs, rerigerate until cool and serve
with bread.
SOUPS
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Roast Red Pepper Soup
Ingredients
5 red peppers
2 Tbsp olive oil
1 large onion
2 garlic cloves, chopped
2 potatoes, peeled and chopped5 C vegetable stock
1 tsp oregano
Salt and pepper to taste
1/4 C soy milk
MethodRoast peppers under the grill or on the BBQ,
rotating until skins are blackened and wrinkled all
over. Place in a large bowl, cover with a plate, and
let steam or 15 minutes. Skin peppers and chop.
Meanwhile, heat oil in a large pot over medium
heat and saut onions and garlic until onion is
translucent. Add potatoes and ry or one minute.
Add peppers and stock and bring to boil. Reduce
heat and simmer or 15 minutes,
or until potatoes are sot
Blend soup with a hand blender until smooth, then
season to taste. Beore serving, stir in soy milk.
8 SOUPS
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9
Moroccan Chickpea and Kale Soup
Ingredients
1 Tbsp oil
1 large onion, chopped
2 carrots, sliced or diced
4 garlic cloves, minced or pressed
1 1/2 tsp ground cumin1/2 tsp paprika
1/4 tsp chilli powder
1/4 tsp allspice
1/2 tsp ground ginger
pinch safron, lightly crushed
2 bay leaves1 cinnamon stick
3 C cooked chickpeas (or 2 cans, drained and
rinsed)
8 C vegetable broth
1 large bunch kale, thick centre ribs removed and
chopped2 C water
salt to taste
Method
In a large saucepan, heat oil, add onion and carrot,and cook over medium-high heat until the onion
begins to brown (about five minutes). Add garlic
and cook or a urther minute. Add the spices,
including bay leaves and cinnamon stick, and cook,
stirring, or another minute. Add the chickpeas
and stir to coat them with the spices. Pour in the
vegetable stock, bring to a boil, and reduce heat to
a simmer or 20 minutes.
Add the chopped kale and stir. I necessary, addwater to cover the kale and cook until it is tender,
about 15 to 20 minutes. Add salt to taste and serve.
SOUPS
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10
Creamy Lima Bean Soup
Ingredients
2 litres water
2 C dried lima beans
2 tsp salt
2 Tbsp dried parsley
1 tsp oregano1/2 tsp dill
1/4 tsp cracked pepper
1 Tbsp vegetable broth
5 green onions, chopped
1 celery stalk, chopped
1 garlic clove, minced1/2 C soy milk
1 1/2 Tbsp miso
Method
In large pot, add lima beans and salt to water.
Bring to the boil and reduce heat. Cook on medium
heat or 10 minutes. Add parsley, oregano, dill and
pepper. Simmer or about 45 minutes or until lima
beans are very tender. Remove two cups o beans
and liquid, and puree in blender. Return puree to
pot. Continue to simmer.Saut onions and celery in broth or three minutes.
Add garlic and saut or one minute. Add sauted
vegetables to beans, along with soy milk. Simmer
or 20 minutes.
When ready to serve, place miso in a small bowl;
add 1/3 cup o water and mix to orm a smooth
paste. Add this to the soup, and mix well. Heatthoroughly or 1-2 minutes, but do not boil.
SOUPS
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11
Turkish Red Lentil Soup
Ingredients
1 onion, chopped
2 garlic cloves, chopped
1 small chilli, finely chopped
pinch o salt and pepper
2 Tbsp oil2 C red lentils
2 cans o tomatoes
2 litres o water
1 Tbsp tomato paste
1 Tbsp olive oil
1 lemon
Method
Fry the onion, garlic, chilli, and salt and pepper in
the oil. Add lentils and ry or 5 minutes.
Boil the water and add the tinned tomato and
ried ingredients. Simmer or an hour or until
lentils are sot.
Beore serving, add tomato paste, olive oil and
lemon juice.
Thissoup
issodeliciousthat
eventhekidslike
it!Fullofprotein,
carbohydratesand
iron,itsperf
ect.
Easyandcheap
tomaketoo!
SOUPS
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12
Leek And Potato Soup
Ingredients
I large leek
3 large potatoes
1 cup soy milk
3 c water
? cup olive oilsalt and pepper to taste
Method
Slice, clean and saut the leek in the oil or around
10 minutes. Add the potatoes sliced and saute
or a urther 5 minutes. Add the water, salt andpepper and boil or around hal an hour or until the
potatoes are sot adding more water i required.
Mash the soup with a potato masher a little so
it goes white and creamy. Add the soy milk and
simmer gently or a urther 10 minutes
SOUPS
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Salads
SALADS
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14
Vietnamese-Style Warm Salad
Ingredients
Dressing:
3 Tbsp soya sauce
1 garlic clove, minced
Pinch salt
1 tsp sugar1 tsp red chilli flakes
2 Tbsp rice vinegar
Handul o coriander, chopped
Juice o one lime
2 Tbsp water
Combine dressing ingredients in a cup and setaside.
Salad
Mock abalone (rom Asian stores) or puf tou
1 Tbsp sesame oil
2 portions o rice noodles
1 C cabbage, sliced finely
1 C lettuce, sliced finely
4 sprigs mint, chopped
1 carrot, grated
1/2 cucumber, chopped into matchsticks
Handul o salted peanuts
Method
Fry the mock abalone in the sesame oil or
about 4-5 minutes, turning requently. Whilst the
abalone is rying, cook rice noodles according to
instructions.
Place noodles in a bowl and top with all salad
ingredients and mock abalone. Give dressing a stirand pour over salad. Garnish with peanuts. Enjoy!
Wonderfully
refreshing
withmintand
cucumber!
SALADS
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15
Grilled Portobello Mushrooms
Ingredients
4 large Portobello mushrooms
4 garlic cloves, minced
1 Tbsp dried oregano
2 Tbsp dry white wine
3 C rocket
2 Tbsp balsamic vinegar
1 tsp extra-virgin olive oil
salt and pepper to taste
Method
Preheat the grill. Remove the stem rom the
mushrooms careully so you dont break the caps.
Wash, pat dry and arrange the caps gill-side up on
a baking dish.
Mix the garlic and oregano with the wine. Brushthis mixture onto the mushrooms, then grill or five
minutes or until the mushrooms begin to sweat
their juices. Remove rom heat and allow to cool
slightly.
Divide the greens into our portions, and place
each portion on an individual serving plate. Slicethe mushrooms about six centimetres thick.
Allowing one per plate, arrange the mushrooms
attractively on top o the greens.
Mix the vinegar and oil, seasoning to taste, and
drizzle about a hal-tablespoonul over each plate.
Serve while mushrooms are still slightly warm.
SALADS
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16
Minted Chickpea And Cucumber
Ingredients
2 cucumbers, peeled (optional)
2 carrots, peeled
1 3/4 C chickpeas, rinsed and drained
1/3 C dried currants
1/2 C resh mint, coarsely chopped3 Tbsp shallots, minced
1 1/2 tsp ennel seeds
3 Tbsp resh lemon juice
1 1/2 Tbsp extra virgin olive oil
salt and ground black pepper
Method
Cut cucumbers in hal lengthwise and scoop out
the seeds with a spoon. Evenly slice the cucumber
and place into a salad bowl. Coarsely grate thecarrots and add
to cucumbers. Add all remaining ingredients,
tossing well to combine. Adjust seasoning
to taste.
Serve at room temperature.
SALADS
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17
Quinoa Salad With Snow Peas
Ingredients1 C quinoa
1 1/2 C cold water
1/2 tsp salt
Oil
1 carrot, peeled and thinly sliced1 C snow peas
1/2 green or red pepper, seeded and thinly sliced
1 ripe tomato
1 cucumber, peeled and diced
1/4 C chopped resh parsley
1/2 C chopped roasted cashews1/4 C minced cranberries
Dressing:
2 Tbsp lemon juice
1/4 C olive oil
1/2 tsp salt
Ground black pepperPinch o garlic powder or dried ginger
Method
Soak the quinoa or 15 minutes in cold water. Strain,
and put into a pot with the water, salt and a dash
o oil. Bring to a boil then reduce to low heat and
cover. Simmer or 15 minutes, then turn of the heat
and allow to sit or five minutes while covered.
Steam the carrots and snow peas or about five
minutes, then rinse in cold running water. Mix the
pepper, tomato, cucumber and parsley in a bowl
and set aside. In a separate bowl, blend the dress-
ing ingredients together and gently combine the
vegetables, nuts and quinoa. Cover and chill or at
least 1 hour.
SALADS
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18
Five Minute Ethiopian Tomato Salad
Ingredients
3 vine-ripened tomatoes, chopped and drained
1/2 jalapeno pepper, chopped
1/2 C red onion, finely sliced
Juice o hal a lemon
1/4 tsp black pepper
Salt to taste
Method
Mix all o the ingredients together.
Add salt to taste.
Serve chilled. PRESTO!
SALADS
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19
Lettuce Wraps
Ingredients
200g extra-firm tou
2 Tbsp oil
1 tsp garlic, chopped
1 tsp ginger, chopped
1 tsp soy sauce1 tsp sesame oil
1 tsp sugar
1 tsp cornflour
Filling
1/4 C mushrooms, chopped
1/4 C water chestnut, chopped1/4 C bamboo shoots, chopped
1/4 C celery, chopped
Chilli to taste (optional)
Hoisin sauce
1 iceberg lettuce, crispy
Method
Drain and press the tou and then crumble using a
ork or masher into a large heated rying pan with a
tablespoon o oil. Fry until golden then set aside.
Heat remaining oil on high in the same pan and add
the ginger and garlic. Stir until brown, about 30
seconds. Reduce heat to medium and return tou
to pan. Add the soy sauce, sesame oil, sugar and
cornflour. Mix together then stir in the vegetable
filling ingredients.
Cook a urther two to five minutes until just tender.
To make each wrap, smear some hoisin sauce on
a lettuce lea, spoon a small handul o veggie
mixture into the centre and wrap up. Serveimmediately. Enjoy!
Lettuce
wrapsare
funtoeat,and
thisversion
is
healthytoo!
SALADS
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20
Potato Salad With Garlic Aioli
Ingredients
1 kg o baby potatoes boiled and cooled
1 lg red onion diced
Handul o chopped parsley
GARLIC AIOLI
3 cloves garlic
1/3 cup soy milk
1 tsp Dijon mustard
4 Tbsp cider vinegar/ lemon juice
salt and pepper to taste
1 cup olive oil
Method
Place garlic, soy milk and mustard in a ood
processor and blend. Very slowly pour oil down the
chute to create a continuous and very thin drizzle. I
you go very slowly the mixture will start to thickenup. When you have poured all the oil in you can
then thin the aioli down with the cider vinegar or
lemon juice and a bit o water to make thinner. Add
salt and pepper to taste
Dress the potatoes, parsley and onion with the aioliand serve in a salad bowl
SALADS
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21
Char-Grilled Vegetables
Ingredients
1 red capsicum
1 yellow capsicum
olive oil
200g kumara, peeled and sliced into 5mm rings
2 small eggplant, sliced thinly, lengthways
2 zucchini, sliced thinly, lengthways
1 red onion, cut into thin wedges
1 C parsley
1/2 C black olives, pitted
1 radicchio lettuce, trimmed (optional)
Salad dressing
1 tsp dijon mustard
1 clove garlic, crushed
1 tsp sugar
1 Tbsp red wine vinegar
salt and pepper
2 tbsp olive oil
Method
Preheat a char-grill pan or barbecue plate over
medium-high heat. Cut capsicums into quarters;
remove seeds and membrane and brush skin with
oil.
Char-grill skin side down, until the skins blacken andblister. Place into a sealed plastic bag or container,
leave at room temperature until cool. Peel of
blackened skins and cut each quarter into three
pieces. Brush remaining vegetables with oil and
cook until sotened with light grill marks. Cut into
bite size pieces. Combine vegetables, parsley andolives in a large serving bowl or on a platter.
To make dressing, whisk mustard, garlic, sugar
and vinegar together in a small bowl. Season with
salt and pepper, gradually whisk in oil until well
emulsified.
Pour over salad and toss gently to combine. Serve
with radicchio lettuce.
SALADS
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Savoury
SAVOURY
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23
Ethiopian Eggplant Stew
Ingredients
1 Tbsp oil
2 red onions, halved and sliced
2 garlic cloves, chopped
1 Tbsp resh ginger, minced
1 Tbsp allspice1 tsp pepper
1 Tbsp berbere (or to taste)
1 tsp ground cardamom
1/2 tsp cloves
1/4 C margarine
1 carrot, diced1 eggplant, diced
1 tomato, chopped
1/4 C red lentils
1 1/2 C water (or more, i needed)
2 C chopped green beans
salt to taste
Method
Heat a large non-stick pan over medium heat. Add
oil and onions and ry or 30 minutes, stirring regu-
larly, until a nice golden brown.
When the onions stick too much, deglaze the pan
with a splash o water. Add garlic, ginger and spices
and mix well, until spices are ragrant. Add marga-
rine with carrots and eggplant.
Fry or five minutes until eggplant sotens beore
adding tomato, lentils, water and beans, and mix
well. Bring to boil, then loosely cover and let sim-
mer or 45 minutes until the eggplant is really sot.Add water, i needed. Season to taste.
SAVOURY
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24
Pumpkin And Sage Risotto
Ingredients
1 butternut pumpkin
2 garlic cloves, finely chopped
2 Tbsp olive oil
Handul o sage leaves, chopped
1 Tbsp margarine1 onion, chopped
400g Arborio rice
200ml white wine
1 litre hot vegetable stock
Vegan cheese or parmesan
Salt and pepper
Method
Preheat the oven to 200 degrees Celsius. Cut the
pumpkin into eight large pieces. Remove seeds and
place in a roasting tray with the skin on. Add hal
the garlic, oil, sage leaves and sprinkle over salt andpepper. Toss together and roast or 40-50 minutes
until sot. Once cool peel of skin and roughly mash
pumpkin mixture. Return to the oven on a low heat
to keep warm.
In a heavy pan, add margarine, remaining oil and
garlic and ry onion until sot. Add the rice and stir
or one minute beore stirring in wine. Slowly add
stock a ladle at a time. Add remaining sage.
Bring to the boil and then simmer while adding
more stock as it absorbs into the rice. Regularly stir
the rice to avoid it sticking. Ater about 20 minutes
the rice should be cooked. The texture should be
thick and creamy. Add extra stock i necessary.
Add the pumpkin to the risotto. Serve topped withvegan parmesan.
SAVOURY
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25
Tempeh Fajitas
Ingredients1 pack tempeh
1 C pineapple juice
1/4 C soy sauce
2 Tbsp resh lime juice
2 tsp ground cumin
2 tsp canola oil
1/2 tsp resh ground black pepper, divided
1 garlic clove, minced
2 C vertically sliced onions
1 1/2 C sliced green bell peppers
Cooking oil spray
1/4 tsp salt
4 whole wheat tortillas
1/4 C salsa
Method
Cut tempeh in hal crosswise. Cut each hallengthwise into six strips then place in a shallow
dish. Combine pineapple juice, soy sauce, lime
juice, cumin, oil, quarter teaspoon black pepper
and garlic in a small saucepan. Bring to a boil. Pour
pineapple juice mixture over tempeh. Marinate at
room temperature or up to two hours.Lightly coat onion and bell pepper with cooking
oil spray. Sprinkle with salt and a quarter teaspoon
black pepper. Arrange onion mixture in a wire
grilling basket coated with
cooking spray. Place grilling basket on grill rack.
Grill five minutes or until lightly browned, turning
occasionally. Remove the tempeh rom marinade,
reserving marinade. Place tempeh on grill rack
coated with cooking spray. Grill 2 minutes on each
side or until lightly browned, basting occasionally
with reserved marinade.
Warm tortillas according to package directions.
Arrange three tempeh pieces, hal a cup o onion
mixture, and one tablespoon o salsa down thecentre o each tortilla. Roll up. YUM!
SAVOURY
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26
Mushroom And Olive Tarts
Ingredients
500g Portobello mushrooms, stalks removed
2 Tbsp olive oil
1 Tbsp thyme
2 sheets puf pastry (e.g., Neways)
2 Tbsp pine nuts6 kalamata or green olives, chopped
2 Tbsp olive tapenade
Serving ingredients
2 tsp extra-virgin olive oil
1 tsp balsamic vinegar
toasted pine nuts and chopped oliveshandul rocket leaves
Method
Remove pastry rom reezer. Heat oven to 240C.
Place mushrooms stalk side up on two baking trays.
Season well with reshly ground salt and pepper.
Drizzle with oil and sprinkle with thyme. Roast or
approximately 10-12 minutes until juicy.
Take two 15cm sandwich tins. Place tins on the
pastry sheets and cut around each base with
a sharp knie to make two circles. Place themushrooms in each tin so they overlap each other,
then scatter with pine nuts and olives.
Spread tapenade over one side o the pastry,
then place, tapenade sidedown, on top o the
mushrooms in the tin. Bake or 15 minutes. Remove
and let sit or two minutes beore careully turningout tarts onto serving plates.
SAVOURY
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27
Classic Lasagna
Ingredients
1 250g box dried lasagne sheets
Lasagne sauce
1 Tbsp olive oil
1 onion, diced
3 garlic cloves, minced
200g mushrooms, sliced
1 eggplant, diced
1 jar tomato pasta sauce (approx 500ml)
1 can tomatoes, diced
1 250g vegetarian mince*1 Tbsp tomato paste
red wine
100g black or green olives, pitted and chopped
1 Massel bee stock cube
1 tsp basil, dried
1 tsp oregano, dried tsp chilli powder
White sauce
C olive oil
1 Tbsp flour
1 onion, diced
2.5 C soy milk
2 tsp soy sauce C nutritional yeast flakes
resh cracked pepper and salt to taste
SAVOURY
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28
(Classic Lasagne continued)
Method
Preheat over to 180 degrees Celsius.
Lasagne sauce: In a large saucepan, saut onion
and garlic in oil on a medium heat until tender
beore adding mushrooms and eggplant. Cook
or a urther 5 minutes and then add the rest o
ingredients. Reduce heat and simmer uncoveredor 10-15 minutes. Season with salt and pepper i
necessary. Should be a rich and flavoursome sauce.
White sauce: Saut oil and onions in a medium-
sized saucepan over a medium heat or 5 minutes
or until tender. Stir in flour and cook or one minute,
while stirring constantly to avoid burning. Slowlyadd hal the soy milk and gently stir until it begins
to thicken. Reduce heat to low and gradually
add rest o milk while stirring. Add remaining
ingredients and gently cook or a urther 5-10
minutes.
Assembling the dish: To assemble, you will need a
large high-sided (10cm) baking dish (approx 20 x
30 cm) or two lower smaller dishes.
Starting with the lasagne sauce spoon enough to
cover base. Line with lasagne sheets (break sheets
i necessary to fit dish) then dollop generousspoonuls (approx 1/4 cup) o white
sauce. Repeat or at least 4 times until layered but
end with a lasagne sauce.Finish with whatever you like handul o olives,
sliced tomatoes and just a sprinkling o smoked
paprika.
Cover with tin oil and bake 20 minutes beore
removing oil and baking a urther 10 minutes. Let
sit or 5-10 minutes beore slicing.
* preer to use the
Vegetarian Stu ng
TVP mix available
rom Blissul
Vegetarian or some
Asian stores.
SAVOURY
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29
Chickpea Patties
Ingredients
1 Tbsp oil
1/4 C onion, diced
1/4 C capsicum diced
1 celery stalk, diced
1 can chickpeas, rinsed and drained1 tsp thyme
1 tsp paprika
Pinch o cayenne pepper
1 tsp hot sauce
2 Tbsp chopped resh parsley
2 Tbsp flour1 Tbsp cornstarch
Salt and pepper to taste
Oil or rying
Method
Heat oil in a rying pan over medium heat. Sautonion, capsicum and celery or five minutes, until
sotened. Remove rom heat.
Place chickpeas in a ood processor with the onion
mixture. Pulse until chickpeas roughly chopped.
Place chickpeas in a bowl and add spices, hot sauce
and parsley. Mix well. Add flour and cornstarch and
mix well. Place in the ridge or at least 30 minutes.
Heat oil in a rying pan over medium to high heat.Shape chickpea mixture to orm patties and ry in
batches or a ew minutes each side, until crispy
and browned. Flip a ew times i they are browning
too quickly.
NB: I you have trouble orming the patties, addmore cornstarch.
SAVOURY
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30
Potato Curry
Ingredients4 potatoes, peeled and cubed
2 Tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
2 tsp ground cumin
1 1/2 tsp cayenne pepper
4 tsp curry powder
4 tsp garam masala
1 piece resh ginger root, peeled and minced
2 tsp salt
1 can diced tomatoes1 can garbanzo beans (chickpeas), rinsed and
drained
1 can peas, drained
1 can coconut milk
MethodPlace potatoes into a large pot and cover with
salted water. Bring to a boil over high heat. Reduce
heat to medium-low, cover, and simmer until just
tender, about 15 minutes. Drain and allow to steam
dry or a minute or two.
Meanwhile, heat the vegetable oil in a large skillet
over medium heat. Stir in the onion and garlic. Cook
and stir until the onion has sotened and turnedtranslucent, about five minutes. Season with the
spices and salt.
Cook or two minutes more. Add the tomatoes,
garbanzo beans, peas, and potatoes. Pour in the
coconut milk, and bring to a simmer. Simmer five to
ten minutes beore serving.
SAVOURY
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31 SAVOURY
Pumpkin And Chickpea Tagine
Ingredients3 cups pumpkin cut into cubes
3 Tbsp Moroccan spices
1 Tbsp cumin
1 Onion diced
2 Red peppers chopped
cup olives
cup prunes
1 can o tinned chickpeas (or 1 1/2 cups o home
cooked)
2 tins o Moroccan tomatoes
salt and white (i possible) pepper to taste3 Tb olive oil or other or cooking
1 cup o cous cous
1/2 c o almonds chopped
1 handul o resh coriander chopped
8 cardamom pods lightly crushed, husk discardedhandul o mint
c o raisins
MethodSaute the onion and spices in oil or 5 minutes in a
tagine pot, camp cooker or casserole dish. Add the
other ingredients. Place the lid on the pot in put
into the over or 1 hours or until all is tender and
tasty. Serve with this tasty cous cous side dish.
Place the cous cous in a bowl and cover it with
boiling water or 5 minutes. Add the chopped
coriander, cardamom, mint raisins and almonds
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Peach-Berry Cobbler
Ingredients1/4 C sugar
1/4 C brown sugar
1 Tbsp cornstarch
1/2 C water
1 Tbsp lemon juice
2 C sliced peaches
1 C blueberries
1 C sited flour
1/2 C sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 C soy milk
1/4 C margarine
2 Tbsp sugar
1/4 tsp nutmeg
MethodPreheat oven to 180 degrees Celsuis.
Combine in a saucepan the sugars and cornstarch.
Add water and whisk until smooth. Cook over
medium heat, stirring constantly, until thick. Add
lemon juice, peaches and
blueberries.
Turn into a medium sized baking dish. In a mixingbowl combine flour, sugar, baking powder and
salt. Add milk and sotened margarine and mix
thoroughly.
Spoon over ruit. Sprinkle with mixture o sugar and
nutmeg. Bake or 40 to 45 minutes. Presto! Serve
with vegan cream.
smoo . oo over
tantly, i thick. Add
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Ingredients1 1/2 C dates, finely chopped
1 1/2 C water
1 tsp bicarbonate o soda
3/4 C sot brown sugar
1/2 C margarine
1 tsp vanilla extract3 tsp egg replacer
3 Tbsp water
1 1/2 C sel-raising flour
Butterscotch sauce
300ml Soyatoo topping cream (order online)
3/4 C sot brown sugar
2 Tbsp margarine
1 1/2 tbsp golden syrup
1/2 tsp vanilla extract
Method
Preheat oven to 180 degrees Celsius. Grease and
line a 20cm loose bottom cake tin. Place dates and
water in a small saucepan and bring to a boil. Turn
of the heat, add the bicarbonate o soda and set
aside or 20 minutes.Whisk together sugar, margarine and vanilla extract
with an electric hand mixer or ood processor. In a
small bowl, mix the egg
replacer and water. Whisk the egg mixture into the
margarine mixture. Sit in the flour and mix well.
Add the date mixture. Combine well then pour into
the prepared cake tin.
Cook or 40-50 minutes, until a skewer or knie
comes out clean. Leave to cool in the pan while you
make the sauce.
Place all o the sauce ingredients into a saucepan,
place over a medium heat and bring slowlyto a boil. Reduce heat and simmer gently or
approximately 20 minutes. Pierce the pudding in
several places with a skewer. Drizzle over about hal
a cup o the sauce.
Remove rom tin, cut into wedges and serve with
extra sauce poured over. Enjoy!
Sticky Date Pudding With Butterscotch Sauce
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Dairy-Free Cashew Ice Cream
Ingredients3 C rozen, sliced bananas
1/2 C cashew butter
1/8 tsp sea salt
1/4-1/3 C pure maple syrup
Method
In a ood processor, process bananas until roughly
chopped. Add cashew butter, salt, and syrup, and
puree until smooth.
Serve immediately, and store letovers in reezer.
You can add vanilla extract, almond extract,cinnamon, chocolate chips or chopped nuts.
Note: When you have ripened bananas, slice them,
and measure 1 C portions in to a zip-lock bag so
they are readily available.
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The Best Cheesecake!
IngredientsBase:
1 packet Nice biscuits, crushed
100g margarine
Filling:
300g firm tou
2 ripe bananas, mashed
14 C maple syrup
1 tin (440g) crushed pineapple, drained
1 3/4 tsp vanilla essence
1/2 tsp salt
Topping:1 Tbsp cornflour
2 Tbsp water
1 C berries, resh or rozen
14 C maple syrup or 3 Tbsp sugar
MethodTo make base, melt margarine and add to crushed
biscuit. Combine and press into a pie dish.
Rerigerate or at least 30 minutes.
To make the filling, combine all the filling
ingredients together and beat until smooth and
creamy. Pour into dish and bake or 30-45 minutes
at 150 degrees Celsius. Chill in ridge.
To make the topping, mix the cornflour and water
to make a smooth paste.
Combine remaining ingredients in a small saucepan
and heat. Continue to stir until thick. Pour mix
evenly over cheesecake to cover surace and allow
to cool in ridge. Serve with your avourite vegan
ice cream or soya cream.
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Peanut Butter CookieIce Cream Cake
Ingredients
Crust:
20 Oreo cookies
1/4 C margarine, melted
Filling:
4 C vanilla SoGood ice cream, sotened
1/2 C peanut butter
2 Tbsp maple syrup
1/4 c salted peanuts, finely chopped
Method
To prepare the crust: Lightly oil a 9-inch (23cm)
springorm pan and set aside. In a ood processor,
process the cookies until fine. Add melted marga-
rine and process again until well combined.
Press firmly into the bottom o the pan and rerig-erate or one hour. With an electric mixer or ood
processor, blend together the ice cream, peanut
butter, and maple syrup until well mixed. Spoon fill-
ing evenly into pan and sprinkle the top with pea-
nuts. Place in reezer or at least one hour. Remove
rom reezer five minutes beore serving, pop openthe pan, and cut into slices.
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Vegan Berry Donut Cupcakes
Ingredients1 1/2 C plain flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
1 C soy milk
1 tsp apple cider vinegar
2 Tbsp cornflour
1/3 C canola oil
3/4 C + 2 Tbsp sugar
2 tsp vanilla1/3 C berry jam
2 Tbsp icing sugar
Method
Preheat oven to 180 degrees Celsius. Line a cupcake
tin with paper cases. In a large mixing bowl sittogether plain flour, baking powder, baking soda,
nutmeg and salt. Create a well in the centre o the
flour mixture. Combine the soymilk, vinegar and
cornflour and stir until smooth, then add to the flour
mixture. Add the oil, sugar and vanilla and mix well.
Fill the cases three-quarters ull with batter. Place
a heaped spoonul o jam into the centre o each
cupcake, being careul not to overfill. The jam willsink into the bottom o the cupcake during baking.
Bake cupcakes or 20-25 minutes. Cool completely
on a wire rack, and then allow to set uncovered
overnight in a cool and dry place. This will make the
tops slightly crispy, like a donut crust. Using a siter,
sprinkle with icing sugar and serve with cofee.Presto!
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Chocolate Afghans
Ingredients200g margarine
1/2 C caster sugar
1 1/2 C plain flour
3 Tbsp cocoa powder
1 1/4 C cornflakes
1/4 C dried coconutIcing
1 C icing sugar
2 Tbsp cocoa powder
3 Tbsp hot water
3-4 drops o peppermint essence (optional)
1/4 C walnut halves
Method
Preheat oven to 180 degrees Celsius. Line a baking
sheet with baking paper.
Cream the margarine and sugar until light andflufy. Sit in the flour and cocoa powder and mix
with a wooden spoon. Gently old in cornflakes
and coconut. I mixture is a little crumbly, add one
to our teaspoons o water or maple syrup and
mix. Firmly press into small balls and flatten them
slightly. Place them about three centimetres aparton the baking sheet.
Bake in the oven or ten to 15 minutes. Remove
rom oven and leave or five minutes beore moving
to a wire rack to cool.
Prepare the icing by combining the icing sugarand cocoa powder in a bowl. Gradually add water.
Mix well until the mixture is ree o lumps and o a
creamy consistency. Add essence beore final mix.
Add more water i necessary.
Spoon a little icing on each cookie and then
decorate with a walnut. Let set and prepare orspeedy entry into mouth!
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Cinnamon Glazed Apple Cake
Ingredients3 apples, peeled and cored
125g margarine
1/2 C caster sugar
1/2 C apple sauce or canned diced apples
2 Tbsp soy milk
1 1/2 C flour1/4 C coconut
2 1/2 tsp baking powder
1 tsp vanilla essence
Topping
1/4 C brown sugar
1/2 tsp ginger powder
1/2 tsp cinnamon
Method
Preheat oven to 180 degrees Celsuis. Grease 23cm
round springorm cake tin. Set aside.Slice apples evenly to orm apple rings. In medium
pot, cover base with 3cm o water. Add apples and
cook 3-5 minutes until tender (but not mushy). Set
aside.
Cream margarine and sugar until flufy. Add apple
sauce and soy milk and mix. Gently old in flour,
coconut, baking powder and vanilla essence. Add
additional soy milk i dry.
Pour batter into cake tin and arrange the apple
rings decoratively on the top. To make the topping,
combine ingredients together and sprinkle evenly
over top o cake. Bake 30-40 minutes or until
cooked. Insert a sharp clean knie into centre and
withdraw. Cake is cooked when knie comes out
clean. Allow to cool or 15 minutes beore releasing
springorm. Serve warm or allow to cool on rack.
Dust with icing sugar using a sieve just beore
serving.
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