It's Meat Free May 5 May 2024 The Vegan Society We would all like for everyone on the planet to be vegan as soon as possible. The reality is that for many people it is a journey and one that may start with reducing the number of meat-based meals they eat. This just used to be called eating, but now it’s called flexitarian. Every time someone eats a meatless meal, they are saving animal lives and reducing harm to the environment. They may even be bettering their health! There are some great ideas around popularising this idea, such as Meat Free Mondays, and here at the Vegan Society, w ..read more

Print Sausage Rolls Recipe by Victoria Schuller Servings 4 servings Prep time 15 minutes Cooking time 20 minutes Ingredients •1 large onion, diced • 1 large potato,peeled, boiled and mashed • 1 pack of soy protein mince 300g • Mixed herbs • Salt to taste • 2 x puff pastry sheets (check they are vegan) • Some plant-based mylk for brushing Directions Fry onion until soft. Place the soy mince, onion, mashed potato with salt, and herbs into a bowl. Combine well. Roll out pastry sheets, spoon mixture like a log down the length and roll pastry over to form large log. Cut into ..read more

Print Palak Tofu Recipe by Bret Sutherland Servings 2 servings Prep time 20 minutes Cooking time 20 minutes Ingredients • 250 g bag of baby spinach • 1 litre water • 1-2 cups of ice • ¼ cup cashews (optional) • 300 g block of firm or extra firm tofu • ½ cup corn starch (use gluten free brand to keep recipe GF) • Oil for shallow frying • 2 Tbsp oil for tempering • 1 tsp cumin seed • 1 fresh chilli • ½ cup onion, finely chopped • ½ cup tomatoes, chopped • 1 Tbsp garlic paste • 1 Tbsp fresh ginger, finely grated • ½ tsp salt (adjust to taste) • ½ tsp garam ma ..read more

Print Angel Food Cheese Ball Recipe by Angel Food Co. Servings 4 servings Prep time 10 minutes Ingredients 2 x 240 g Angel Food plant-based cream cheese (room temperature) • 6 - 8 pieces of crystallised ginger (c. 50 g) • 3 small sweet gherkins (c. 40 g) • ¼ cup dried cranberries or other dried fruit • 227 g tin of crushed pineapple in juice • 70 g chopped peanuts • 2 Tbsp sherry (you could also use brandy, or if you want it to be alcohol-free, use some of the juice from the can of pineapple) Directions Grate the cream cheese (preferable) or cut into small pieces (next ..read more

Print Inari Sushi Recipe by Aya Oba Servings 2-3 servings Prep time 20 minutes Inari (いなり寿司) is a type of sushi we often eat in pack lunch and picnics in Japan. This is my version of vegan Inari with twist with veges. Easy and no rolling and complications required! Ingredients Inari pockets • Usually available at Asian supermarkets or some major supermarkets For sushi rice • 2 cups sushi rice • ¼ cup rice vinegar • 2 Tbsp sugar • ½ tsp salt • ¼ cup sesame seeds Recommended toppings • Sweetcorn • Avocado • Capcicum • Seaweed • Vegan mayo For side • Picked ginger ..read more

Print Glorious Greek Moussaka Recipe by Buffy Ellen Gill Servings 6 servings Prep time 30 minutes Cooking time 45 minutes If you need something to please even the most sceptical of plant-eaters in your life, may I present my Glorious Greek Moussaka. This recipe is an exclusive excerpt from my book Be Good, available online at begoodorganics.com Ingredients • 2 eggplants, sliced lengthwise into thin strips • 2 potatoes, thinly sliced • 2 cup baby spinach Bean Filling • 1 onion, diced • 3 cloves garlic, crushed • 4 tbsp tomato paste • 400 g can diced tomatoes • 400 g can ki ..read more

Print Greek Watermelon Salad Recipe by Kelsi Boocock Servings 4 servings Prep time 10 minutes This is a particularly refreshing summer salad inspired by my Europe adventures. Watermelon pairs perfectly with the salty feta and sour vinegar. It’s the perfect dish to bring along to a barbecue or dinner party. Ingredients ½ medium watermelon, cut into cubes • 100 g plant-based feta, cut into cubes • ½ medium cucumber, thinly sliced • ½ red onion, sliced • Handful of mint, thinly chopped • 1 Tbsp balsamic vinegar Directions Combine all the ingredients in a bowl and mix to comb ..read more

Print Raspberry Granola Cups Recipe by Kelsi Boocock Servings 6-8 servings Prep time 30 minutes As I am so often travelling and generally just busy, I find it really handy to have healthy on-the-go snacks. These Raspberry Granola Cups make a great afternoon snack or even breakfast. The chia berry filling is nice and tangy and the chocolate topping adds some smoothness. Ingredients Base • 2 cups muesli or granola, nut-free and gluten-free optional • 2 Tbsp coconut oil • 2 Tbsp maple syrup Filling • 1 cup raspberries, fresh or frozen • 1 Tbsp chia seeds • 2 Tbsp water Topping ..read more

Print Berry Vanilla Semifreddo Recipe by Jana Kastner Servings 8 servings Prep time 30 minutes Ingredients For the vanilla cream • 150 g dates pitted & chopped • 500 ml water • 150 g cashews or blanched almonds • 3 Tbsp tapioca • ½ tsp ground vanilla For the berry drizzle • 100 g raspberries • 50 g blueberries • 70 g dates pitted & finely diced • 50 g extra blueberries • some chopped pistachios for garnish (optional) Directions For the vanilla cream, first blend dates and water until smooth. Then add remaining ingredients and blend long enough for it to tu ..read more

What's in a Trademark? 29 March 2024 The Vegan Society As more companies start to become more aware of the ingredients in their products, how they label them, seems to be changing. There has been an increase in the use of “plant-based” and “more plant-based” on various product labels. What is wrong with that? Most people would think that the use of such wording would indicate that a particular product was vegan, or 100% plant-based. However, many foods are using such labels and the product contains animal products. For those consumers who need to know that a product is 100% plant-bas ..read more