It's easy to follow a Vegan diet with our new Vegetarian Kitchen cookbook and recipe chip. In addition to the 36 vegan recipes included, below are some simple swaps you can make to give you more vegan options.
Everyday protein shake – leave out the egg (optional add 1tbsp pea protein powder)
Pear berry cereal – serve with coconut yoghurt
Chia pudding – serve with coconut yoghurt
Fruit scones – replace butter with 100g coconut oil, serve with nut butter
Spiced fennel and silverbeet with fried eggs – replace eggs with fried tempeh
Avocado sorbet – leave out egg white
Spaghetti with spinach and mint pesto. Replace parmesan with a drizzle of cashew sour cream (p.58)
Omit Halloumi and replace with half an avocado, roughly chopped.
Carrot, feta and mint salad – replace feta with a drizzle of Cashew sour cream (p.58)
Spiced lentil vegetable soup – serve with a drizzle of Cashew sour cream or coconut yoghurt
Jerusalem artichoke soup – swap butter with olive oil and leave out optional cream
Mixed mushroom congee – leave out the eggs
Mexican stack - Omit cheese, sprinkle savoury yeast flakes between layers and drizzle with cashew sour cream.
Three bean shepherd’s pie – replace butter with olive oil, omit parmesan cheese & replace milk with 200g almond milk.
Autumn vegetable gratin – replace parmesan cheese with cashews
Zucchini tortillas – replace egg with chia gel and swap eggless mayonnaise for cashew sour cream.
Vegetable curry with cauliflower cous cous – replace yoghurt with coconut yoghurt
Chilli con tempeh – serve with cashew sour cream
White chocolate and coconut rice pudding – swap eggs for 1 tbsp of chia seeds (2tbsp if you prefer a thicker pudding)
Banana tofu ice cream – swap honey for maple syrup or rice malt syrup
Coconut coffee crunch – swap honey for maple syrup
Peaches in white wine syrup – serve with coconut yoghurt
Linseed crackers with eggplant dip – omit natural yoghurt from eggplant dip
Rice paper rolls – replace honey with rice malt syrup in sweet chilli sauce