MEAT FREE MEALS

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BBQ Soy Sausage Tortillas with Guacamole
A lovely BBQ alternative for the summer months.

10 mins Cooking Time: 5 mins Servings: 6

Prep Time:

Ingredients
Olive oil for brushing the food 1 large onion, finely chopped 1 medium red capsicum, finely chopped 1 medium green capsicum, finely chopped 1 large tomato, chopped 1 packet sanitarium Vegie Delight BBQ Soy Sausages wheat flour tortillas or commercial nacho cases Tofu Guacamole 1 small avocado 150g firm tofu juice and finely grated zest of 1 lemon 3 spring onions, finely chopped 1 clove garlic, finely crushed tablespoon finely chopped coriander leaves 1 large ripe tomato, roughly chopped

NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Carbohydrate Sodium Patassium Calcium Iron Fibre 1240 Kj 300 cal 17 g 14 g 24 g 505 mg 715 mg 100 mg 3.5 mg 4g

Easy Steps
1 2
Saute onion, capsicum and tomato in a little olive oil directly on the BBQ plate. Grill the Vegie Delight BBQ Soy Sausages for 2 1/2 - 3 minutes. Cook tortillas directly on the BBQ until lightly browned, about 2 minutes. Spread with tofu guacamole, top with sauteed vegetables and Vegie Delight BBQ Soy Sausage and roll up. tofu together until smooth. Add the lemon juice and zest, spring onions, garlic and blend for about 30 seconds. Transfer to a bowl and fold in coriander leaves and tomato.

3 Tofo Guacamole - In a food processor, blend the avocado and firm

BBQd Hot Dogs
With Seasame and Asian Greens. Perfect for your next dinner party!

Prep Time:

10 mins Cooking Time: 6 mins Servings: 6

Ingredients
300g packet Sanitarium Vegie Delights Classic Hot Dogs 2 onions, sliced 2 tablespoons seeded mustard 1 tablespoon honey 80g baby spinach leaves

NUTRITION FACTS (Per Serv) Kilojoules Calories Protein 16.1 g Total Fat Saturated fat Carbohydrate Sugar 5.0 g Fibre Sodium Potassium 3.6 g 580 mg 770 mg 14.6 g 1.8 g 10.2 g 1020 kj 244 cal

Easy Steps
1 2 3
Pre-heat a BBQ. Place Sanitarium Vegie Delights Classic Hot Dogs on the grill and onions on the hot plate. Cook for 3-4 minutes each side. Mix together mustard and honey. Place some spinach in each roll. Top with a hot dog, some onions and mustard. Repeat with remaining ingredients.

6 g 580 mg 770 mg 14.Chargrilled Citrus Soy Fillets With Seasame and Asian Greens.8 g 10. sesame oil and soy sauce in a dish and whisk to combine.0 g Fibre Sodium Potassium 3. mustard. 3 Heat a char-grill until hot. Drain then serve greens topped with soy fillets then drizzled with remaining dressing. Set aside and keep warm. to garnish (optional) NUTRITION FACTS (Per Serv) Kilojoules Calories Protein 16.6 g 1.1 g Total Fat Saturated fat Carbohydrate Sugar 5.2 g 1020 kj 244 cal Easy Steps 1 2 Place the lemon and orange rind and juice. each side. roughly chopped 1 tablespoon toasted sesame seeds. .Perfect for your next dinner party! Prep Time: 10 mins Cooking Time: 15 mins Servings: 6 Ingredients Grated rind and juice of 1 lemon Grated rind and juice of 1 orange 2 teaspoons Dijon mustard 1 tablespoon sesame oil 1 tablespoon reduced salt soy sauce 2 x 250g packets Sanitarium Vegie Delights Tender Soy Fillets 1 bunch choy sum. Add soy fillets and cook for 4-5 minutes 4 Place greens into a saucepan of boiling water and cook for 1-2 minutes. roughly chopped 3 bunches baby bok choy. Place the Sanitarium Vegie Delights Tender Soy Fillets in a flat dish and pour half of the dressing over the top.

NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Total Fat Saturated fat Carbohydrate Sodium Patassium Calcium Iron Fibre 1330 Kj 315 cal 12 g 15 g 1. Top each with a soy fillet. 5 Char grill the soy fillet and boil the asparagus. 2 carrots. add eschallots. thinly sliced 1 teaspoon capers 1 teaspoon Dijon mustard 2 tablespoons extra virgin olive oil Wedge of lemon.8 g 30 g 340 mg 1350 mg 48 mg 2. chopped rosemary and some olive oil to coat. leaves chopped 2 teaspoons olive oil 8 asparagus spear. carrots and eschallots with the parsnips in a bowl. if desired. peeled Salt (optional) 1 stem rosemary.3 mg 7g . juice only Easy Steps 1 2 Place all ingredients for salsa verde in a small hand blender and blitz to a smooth paste.Char Grilled Soy Fillets with Rosemary Roasted Vegetables. peeled and quartered lenthways 2 parsnips. peeled and quartered lengthways 8 eschallots. 6 Arrange the roasted vegetables and asparagus on four plates. drizzle salsa verde and scatter over some crisp sage leaves. Salsa Verde and Crisp Sage 10 mins Cooking Time: 30 mins Servings: 4 Prep Time: Ingredients Serves 4 Pre-heat oven to 220ºC Pre-heat char grill or grill pan 4 Sanitarium Vegie Delights . and cook vegetables until a knife inserted is only slightly resisted. drain on absorbent paper. basil and a little mint) 1 garlic clove. 3 Place the cooked potatoes.Tender soy fillets original 8 chat potatoes. 4 Heat the vegetable oil in a small saucepan and fry sage leaves until crisp. toss with a pinch of salt. Bring to the boil. Place the potatoes and carrots in a saucepan with enough water to cover and a pinch of salt. Transfer vegetables to an oven tray and roast until golden (12-15 minutes). trimmed ½ bunch sage leaves ¼ cup vegetable oil Salsa Verde 1 cup leaves (parsley.

. Heat the oil in a saucepan. water. Stir in the basil. Bring to the boil.Penne with Fennel flavoured Tomato Sauce A quick and easy meal that is full of flavour.5 mg 4g Easy Steps 1 2 Cook the pasta according to the packet instructions. then reduce the heat and simmer for 7 minutes. or until thickened slightly. Add the fennel seeds. finely diced 2 cloves garlic. finely diced 2 tablespoons torn fresh basil leaves NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Carbohydrate Sodium Patassium Calcium Iron Fibre 1240 Kj 300 cal 17 g 14 g 24 g 505 mg 715 mg 100 mg 3. Prep Time: 10 mins Cooking Time: 15 mins Servings: 4 Ingredients 400g penne pasta 1 tablespoon light olive oil 1 medium onion. 3 Drain the pasta. Stir the sauce through the warm pasta and serve. or until softened. tomotoes. drained and rinsed 3 slices sanitarium Vegie Delights Deli Slices Smoked. and cook the onion and garlic over medium heat for 3 minutes. finely chopped 1 teaspoon fennel seeds 400g can Roma tomatoes ½ cup water 300g can butterbeans. butterbeans and soy slices.

Grill kebabs over hot coals for 3-5 minutes. 3 Pour any remaining marinade over the kebabs before serving. finely diced 1tbsp lime juice 1tbsp chopped coriander leave NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Carbohydrate Sodium Patassium Calcium Iron Fibre 1100 Kj 265 cal 18 g 13 g 15 g 530 mg 880 mg 40 mg 3. cut into 2cm pieces ½ fresh pineapple.9 mg 5g Easy Steps 1 2 Shake the ingredients of the marinade in a jar. cut into 2cm cubes 2 green capsicums. Brush kebabs with extra marinade as necessary to prevent the vegetables and sausages from drying out. Tip: Serve with char grilled corn and a fresh green salad . Thread kebab ingredients alternatively onto presoaked bamboo skewers and marinate in a shallow dish for an hour.Pineapple BBQ Kebabs These kebabs are so easy to make and provide the perfect vegetarian BBQ option 75 mins Cooking Time: 5 mins Servings: 4 Prep Time: Ingredients packet Vegie Delights Traditional Soy Sausage BBQ. cur into 2cm square pieces Marinade 1 ½ tbsp olive oil 2 cloves garlic. crushed 2 tbsp fresh ginger. turning frequently until they start to brown around the edges.

Cook heaped tablespoons of the potato mixture in batches over medium heat for 3 minutes each side. Prep Time: 15 mins Cooking Time: 20 mins Servings: 4 Ingredients 2 medium potatoes. or until golden. Heat 1 tablespoon of olive oil in a non-stick frypan. adding the reserved oil as necessary. pine nuts. Chargrill or fry the rashers over medium heat for 1 minute each side. nutmeg and flour in a bowl and mix together well. finely diced ½ teaspoon grated nutmeg 1/3 cup chickpea flour (besan flour) 2 tablespoon light olive oil 145g packet Vegie Delights Bacon Style Rashers 1 medium tomato. a . rasher and a spoonful of the tomato mixture. Toss together the tomato. onion. Repeat with the remaining mixture. 2 3 Place a rosti on each plate and top with a handful of spinach.Potato Rosti A recipe with a difference! Can also be used for breakfast brunch. finely diced 2 tablespoons toasted pine nuts 2 tablespoons shredded fresh basil 2 tablespoons balsamic vinegar 2 cups baby spinach leaves NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Carbohydrate Sodium Patassium Calcium Iron Fibre 1000 Kj 240 cal 18 g 15 g 15 g 350 mg 730 mg 20 mg 3. basil and balsamic vinegar. Drain.5 mg 6g Easy Steps 1 Place the potato. Top with a second rosti. peeled and coarsely grated 1 small onion.

Add onion. drained noodles and heat through. chopped 1 medium red capsicum.9 mg 2g Easy Steps 1 2 Cook noodles as per instructions on packet without flavouring. .Satay Noodles A quick easy meal the kids will enjoy 15 mins Cooking Time: 10 mins Servings: 4 Prep Time: Ingredients 100g pkt 2 minute low fat cooking noodles 2 teaspoons oil ½ x 250g Vegie Delights Tender Soy Fillets Original 1 medium onion. Heat oil in frypan and cook soy fillets until golden on both sides. chopped 2 cups sliced green beans ½ cup satay sauce NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Carbohydrate Sodium Patassium Calcium Iron Fibre 720 Kj 175 cal 7g 8g 24 g 640 mg 310 mg 20 mg 0. Stir through beans and saute for 1 minute. capsicum and saute until soft. Remove from heat and slice. 3 Add satay sauce. soy fillets.

chopped 2 tablespoons rogan josh curry paste 300g Vegie Delights Traditional Soy Sausage Original. Simmer for 20 minutes 4 Serve with chutney and yoghurt mixed with mint.Soy Sausage Dhal This delicious soy sausage dhal is really quick to make. cut into 1 cm rounds 3 cups vegetable stock or water 1 cup sanitarium red lentils ¼ cup green mango chutney ½ cup low fat plain yoghurt 2 tablespoons chopped fresh mint NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Carbohydrate Sodium Patassium Calcium Iron Fibre 1560 Kj 370 cal 24 g 15 g 35 g 760 mg 800 mg 110 mg 5. and your meat-eating family and friends won't even be able to tell the difference 10 mins Cooking Time: 30 mins Servings: 4 Prep Time: Ingredients 1 tablespoon soy oil 1 medium onion. cook the onion and garlic until softened. Add the curry paste and cook. or until the lentils are soft. stiring for 1 minute or until fragrant. finely chopped 1 clove garlic. stock and red lentils.6 mg 9g Easy Steps 1 2 Heat the oil in a saucepan. 3 Add the soy sausages. .

water. thyme. 3 Add the stock cube. chopped (extra) 1/4 cup fresh thyme & sage. chopped (extra) NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Carbohydrate Sodium Patassium Calcium Iron Fibre 876 Kj 209 cal 19 g 6g 16 g 543 mg 788 mg 83 mg 4 mg 8g Easy Steps 1 2 Over a medium heat. add oil. tomato paste. Serve over pasta and top with grated parmesan cheese. chopped tomatoes. finely diced 1 clove crushed garlic 1 tbsp fresh sage & thyme. sage and thyme. onion. finely diced 1 medium red capsicum. diced 1 medium carrot. bay leaf. carrots and capsicum to a saucepan and cook until onion is soft. stir in malt vinegar. parsley. extra sage and 5 Serving suggestion: Serve with a tossed green salad.Spaghetti Bolognese How can you go wrong with spaghetti bolognese? This is a fantastic meat-free version of the popular dish! Prep Time: 10 mins Cooking Time: 20 mins Servings: 4 Ingredients 1 tbsp olive oil 1 medium onion. Vegie Delights Mince and 4 Remove from heat. Stir and simmer for 10 mins. Add garlic. . chopped ½ cup water 6 heaped tsp no added salt tomato paste 1 pkt Vegie Delights Mince 2 x 400g tins chopped no added salt tomatoes 1 tsp malt vinegar 1/3 cup fresh parsley.

8g 4.7g 11. lemon juice. Place schnitzels on grill plate. Add broccoli and cook a further 2-3 minutes. and shake well to combine.Bbq'd schnitzel with lemon honey dressing 10 mins Cooking Time: 10 mins Servings: 4 Prep Time: Ingredients 300g packet Sanitarium Vegie Delights Tender Crumbed Schnitzels Olive oil spray 4 potatoes. chopped NUTRITION FACTS (Per Serv) Kilojoules Protein Total Fat Saturated Fat Carbohydrate Sugars Fibre Sodium Potassium 1348 17. Spray hotplate with oil and add potatoes.2g 1.5g 34. 3 Place oil. honey and parsley in a jar with a screw top lid 4 Serve schnitzels on potato and broccoli and drizzle with dressing. sliced Dressing 1 tablespoon olive oil juice of 1 lemon 1 tablespoon honey 1 tablespoon parsley. thinly sliced 200g broccoli. Cook for 5 minutes each side. .1g 435mg 810mg Easy Steps 1 2 Pre-heat BBQ to medium.5g 7.

diced 1⁄2 green capsicum.1g 31. sliced 1⁄2 red capsicum. capsicum. sliced 1 small onion. 3 Turn all BBQ elements to low.4g 605mg 585mg Easy Steps 1 2 Pre-heat BBQ to medium-low heat. deli slices and cheese. chopped 3⁄4 cup reduced fat mozzarella cheese NUTRITION FACTS (Per Serv) Kilojoules Protein Total Fat Saturated Fat Carbohydrate Sugars Fibre Sodium Potassium 1253 20. sliced 2 Sanitarium Vegie Delights Deli Slices.6g 5. Serve with salad. close lid and cook for 15 minutes or until cooked. Top with mushrooms.6g 6.BBQ'd vegetarian pizza 10 mins Cooking Time: 10 mins Servings: 4 Prep Time: Ingredients 2 large wholemeal pita breads 1⁄4 cup reduced salt tomato paste 2 tablespoons oregano leaves. onion. sausages. Place pita breads on trays lined with a triple layer of aluminium foil and spread with tomato paste and oregano. .1g 8. diced 2 Sanitarium Vegie Delights Traditional Vegie Sausages. place pizza trays on BBQ. chopped 200g mushrooms.7g 3.

6g 1. . egg.8g 0. ginger. parsley and mint in a bowl and mix well.Herbed vegie mince burgers 10 mins Cooking Time: 5 mins Servings: 4 Prep Time: Ingredients 1⁄2 cup Sanitarium Vegie Delights Mince. carrot. grated 2 teaspoons ground coriander 1⁄2 small carrot.9g 1. Fill rings with mixture and press down firmly.5g 10. Place mince. garlic. chopped NUTRITION FACTS (Per Serv) Kilojoules Protein Total Fat Saturated Fat Carbohydrate Sugars Fibre Sodium Potassium 300 2. Cook for 2-3 minutes each side.3g 20mg 95mg Easy Steps 1 2 Pre-heat BBQ hotplate to medium heat. zucchini. coriander. 3 Serve on BBQ'd wholegrain buns with salad of choice. grated 1 egg. grated 1⁄2 small zucchini.8g 0. broken up with fork 1⁄4 cup Sunrice 90 sec brown rice 1⁄2 clove garlic. rice. crushed 1cm piece ginger. lightly beaten 1 tablespoon parsley. Spray hotplate with oil and place four oiled egg rings on BBQ. chopped 1 tablespoon mint.

oregano and tomato and cook for 10 minutes. or until the tomato breaks down. Slice the bread sticks into six pieces. Tips: If Roma tomatoes are unavailable try regular tomoatoes instead. cumin.5 g 6g Easy Steps 1 2 Heat the oil in a non-stick frying pan and cook the onion and garlic over medium heat until soft.Chilli and Bean Rolls A healthy approach to serving traditional hot dogs. Add the chilli. finely chopped 1 teaspoon ground cummin 1 tablespoon chopped oregano 3 roma tomatoes. 3 . chopped 1 red chilli. finely diced 2 cloves garlic. Add the kidney beans and water and cook for 5 minutes. Chargrill or fry the Vegie Delights Classic Hot Dogs over medium heat for 5 minutes. finely chopped 1 cup cooked kidney beans ¼ cup water 300g packet Vegie Delights Classic Hot Dogs 2 crusty french bread stick NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Carbohydrate Sodium Patassium Calcium Iron Fibre 820 Kj 195 cal 16 g 5g 23 g 360 mg 570 mg 120 mg 4. 10 mins Cooking Time: 10 mins Servings: 6 Prep Time: Ingredients 1 tablespoon olive oil 1 onion. Sandwich with the top of the roll and serve wrapped in a napkin. Cut each piece in half lengthways and top with a Vegie Delights Classic Hot Dog and a dollop of chilli beans. or until the mixture starts to thicken. roughly the length of the Vegie Delights Classic Hot Dogs. Try bottled or dried chilli as an alternative to fresh chilli.

finely shredded ¼ cup soy mayonnaise 2 tablespoon lemon juice 2 cloves garlic. or until golden brown. Drain and keep warm while cooking the remaining mixture.Corn Cakes with Julienne of Herb Fillets These corn cakes are delicious for brunch or a light lunch. top with the soy fillet salad. Place one corn cake on each plate. Heat the oil in a non-stick frying pan. lemon juice and garlic. Add tablespoons of the batter in batches and cook for 2 minutes each side.4 g 4g Easy Steps 1 2 Mix together the corn kernels. kernels removed (1 cup fresh corn kernels) ½ cup chickpea flour ½ cup sanitarium so good soymilk 1 tablespoon polyunsaturated oil 250g pack sanitarium Vegie Delights Tender Soy Fillets Original. julienned 1 small carrot. chickpea flour and So Good. finely chopped NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Carbohydrate Sodium Patassium Calcium Iron Fibre 980 Kj 235 cal 11 g 12 g 20 g 430 mg 390 mg 40 mg 2. You should have enough to make 12 corn cakes. 3 . Prep Time: 30 mins Cooking Time: 15 mins Servings: 6 Ingredients 2 small cobs corn. drizzle with a little garlic mayonnaise and top with another corn cake. Whisk together the soy mayonnaise. carrot and basil in a bowl and toss to combine. Place the soy fillets. peeled and julienned ¼ cup basil leaves.

6 mg Easy Steps 1 2 Heat a non-stick frying pan. Spray with oil then add Sanitarium Vegie Delights Lentil patties and cook for 2-3 minutes each side. Capsicum & Salsa Macadamia salsa gives this lentil dish a fresh summery twist. finely diced 1 yellow capsicum. finely diced 10 macadamia nuts. 10 mins Cooking Time: 8 mins Servings: 4 Prep Time: Ingredients Olive oil spray 300g Sanitarium Vegie Delights Lentil Patties 1 red capsicum.Lentil Patties with Avocado. avocado.2 g 300 mg 1010 mg 7. spoon 2 tablespoons of 4 Serve a lentil patty topped with salsa and yoghurt. Sanitarium Soy Healthy.8 g 14. 3 Heat the vegetable oil in a non stick pan. Combine capsicum.g. fritter mix for each fritter.5 g 26. finely chopped ½ cup natural yoghurt NUTRITION FACTS (Per Serv) Kilojoules Protein Total Fat Saturated Fat Carbohydrate Sodium Patassium Fibre 1216 Kj 9. Cook for 1-2 minutes each side until cooked through. Continue cooking until all batter is used. macadamias. dill and lemon juice in a bowl. roughly chopped Juice of 1 lemon 1 tablespoon dill.7 g 2. . finely diced ½ avocado. Serving Suggestion Recipe analysis figures vary slightly from that published in Eat to Live as specific brands have been used e.

15 mins Cooking Time: 10 mins Servings: 4 Prep Time: Ingredients 4 wholemeal pita pocket breads or Egyptian-style pita 4 tablespoons tomato pasta sauce 1 teaspoon mixed Italian herbs 1 clove garlic. cut into small pieces 1 small onion.8 g 24 g 320 mg 690 mg 73 mg 5. NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Saturated fat Carbohydrate Sodium Patassium Calcium Iron Fibre 1170 Kj 280 cal 10 g 15 g 2. smoked soy pieces.2 g . Sanitarium Soy Healthy. wiped and sliced ½ medium red capsicum. The smoked deli slices adds flavour and extra phytoestrogens.Place the pocket breads on a large oven tray. Makes 4 mini pizzas. and a great snack for kids.g. 3 Place the pizzas in the oven and bake for about 10 minutes. Pile on other ingredients . Tips: Recipe analysis figures vary slightly from that published in Eat to Live as specific brands have been used e.sprinkle with cheese.Mini Mediterranean Pizzas VMini pizzas make a speedy lunch for adults. capsicum. or until the topping begins to brown. crushed ½ cup shredded fat-reduced cheese 4 large button mushrooms. onion and olives. Spoon over the tomato pasta sauce and sprinkle with mixed herbs and garlic. sliced 8 marinated kalamata olives Easy Steps 1 2 Preheat the oven to 200°C while preparing the pizzas. sliced 4 Vegie Delights Deli Slices Smoked.3 mg 5. mushrooms.

3 Grill for 5 minutes or until cheese has melted. Place 2 cherry tomato halves on muffin halves. Lay toasted muffin halves on baking tray. julienned NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Carbohydrate Sodium Patassium Calcium Iron Fibre 1000 Kj 240 cal 14 g 7g 30 g 750 mg 420 mg 200 mg 2g 4g Easy Steps 1 2 Preheat grill to med/high.Mini Muffin Pizza A tasty lunchbox treat. halved ½ x 145g pack Sanitarium Vegie Delights Bacon Style Rashers. spread halves with 2 teaspoons pasta sauce. sprinkle with grated cheese. top with the julienned Vegie Delights Bacon Style Rashers. split and toasted ½ cup prepared tomato pasta sauce ½ cup grated reduced fat cheddar cheese 8 cherry tomatoes. Tips: Can be glad wrapped and frozen for 1-2 weeks. 5 mins Cooking Time: 5 mins Servings: 4 Prep Time: Ingredients 4 wholegrain muffins. .

soaked overnight ¾ cup hot water 120g packet Vegie Delights Deli Slices Smoked. cabbage. Pour the mung bean mixture into a large bowl. 2 3 . eggs and cumin and mix together well. Spoon tablespoons of the mixture into the pan and cook over medium heat for 2 minutes each side. . finely chopped 2 cloves garlic. garlic. place in a food processor with the hot water and blend until smooth.3 g Easy Steps 1 Drain the mung beans. Add the soy slices.2 g 1. Prep Time: 15 mins Cooking Time: 15 mins Servings: 4-6 Ingredients ½ Cup mung beans. finely diced 1 spring onion. spring onion. Delicious served warm or cold with soy sauce Tips: You can store soaked and cooked legumes in refrigerator for up to 3 days. finely chopped 1 cup finely shredded cabbage 2 eggs pinch of ground cumin 1 ½ teaspoons canola oil 1 teaspoon sesame oil NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Carbohydrate Sodium Patassium Calcium Iron Fibre 500 Kj 120 cal 6g 9g 4g 139 mg 436 mg 34 mg 2. You should have enough mixture to make 20 pancakes. Heat the canola and sesame oils in a non-stick frying pan.Savoury Mung Bean Cakes These corn cakes are delicious for brunch or a light lunch. or until golden brown.

10 mins Cooking Time: 8 mins Servings: 4-6 Prep Time: Ingredients 400g Sweet Potato 6 Spring onions. corn. thinly sliced 3/4 cup corn kernals. tomato. flour and eggs in a large mixing bowl and stir until well combined. Serve fritters with chive ricotta Serving Suggestion Serve fritters with a side salad consisting of lettuce. 3 Mix together ricotta and chives. Heat oil in a large non-stick frying pan. cucumber. snipped NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Total Fat Saturated fat Carbohydrate Total Sugars Sodium Patassium Fibre 530 kj 127 cal 5g 5. Sanitarium Vegie Delights Smoked Deli Slices. and any other fresh vegetables. drained 4 slices Sanitarium Vegie Delights Smoked Deli Slices. Add heaped tablespoons of mixture and cook for 2-3 minutes each side or until golden. lightly beaten 1 tablespoon olive oil 3/4 cup reduced fat ricotta 2 tablespoons chives.Sweet Potato and Corn Fritters With Chive Ricotta. Remove and place on paper towel to drain. capsicum. Quick and easy breakfast treat perfect for Easter morning brunch. finely diced 1/3 cup plain flour 3 eggs. celery. . spring onions. Makes approximately 20.9 g 6g 13 g 3g 55 mg 153 mg 2g Easy Steps 1 2 Place sweet potato. carrot.

spoon 2 tablespoons 4 When you have finished cooking fritters. diced and cooked ½ cup peas. soy milk and salt. sliced 1 lemon wedge Vegetable Fritter ½ cup plain flour 1 teaspoon baking powder 1 egg ¼ cup low fat soy milk ½ teaspoon salt (optional) ½ cup potato. Avocado And Roasted Tomato Prep Time: 10 mins Cooking Time: 20 mins Servings: 4 Ingredients 2 plum tomatoes 1 teaspoon olive oil ¼ teaspoon salt (optional) 4 Sanitarium Vegie Delights . Fold through the vegetables. of fritter mix for each fritter. bacon style rashers and roasted tomatoes. cook the bacon style rashers in the same pan. sprinkle with salt. Squeeze over lemon and serve. cooked or frozen ones ½ cup corn off the cob ½ cup red capsicum. diced 1 tablespoon vegetable oil Easy Steps 1 2 Halve the tomatoes. Continue cooking until all batter is used. egg.g. baking powder. Tips: Recipe analysis figures vary slightly from that published in Eat to Live as specific brands have been used e. Cook for 1-2 minutes each side until cooked through. For the fritters whisk together the flour.Bacon Style Rashers 100g spinach. Spinach. 5 Place two fritters on each plate. picked and washed ½ small avocado.8 g 24 g 320 mg 690 mg 73 mg 5. brush with olive oil. NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Saturated fat Carbohydrate Sodium Patassium Calcium Iron Fibre 1170 Kj 280 cal 10 g 15 g 2.2 g . Sanitarium Soy Healthy. if desired and roast @ 180ºC for 12 minutes. 3 Heat the vegetable oil in a non stick pan. top with spinach.Vegetable Fritter Vegetable Fritter with Bacon Rashers.3 mg 5. sliced avocado.

Mix onion.9g 1.2g 25. diced 1 tablespoon parsley.8g 4. .4g 3. Fold up ends to enclose the filling. sliced 2 teaspoons olive oil 1 clove garlic. Cut one of the husks into long thin strips.7g 195mg 615mg Easy Steps 1 Pre-heat a BBQ to medium. Mix with the onion mixture. Use the strips of husks to secure the ends of each parcel. 4 Return to the BBQ for 1-2 minutes or until heated through.2g 9. tomato and parsley. 2 3 Slice the corn kernels from the corn and dice the Not burgers. Place corn and Not Burger on the grill plate and cook for 4-5 minutes each side. Place tablespoons of the mixture in the centre of 8 husks. chopped NUTRITION FACTS (Per Serv) Kilojoules Protein Total Fat Saturated Fat Carbohydrate Sugars Fibre Sodium Potassium 988 11. Drain and dry. husks intact 1 Sanitarium Vegie Delights Not Burger 1⁄2 onion. Pour boiling water over them and leave for 1 minute.BBQ'd corn parcels 20 mins Cooking Time: 8 mins Servings: 2 Prep Time: Ingredients 1 corn cob. crushed 1⁄2 tomato. Carefully remove the husk from the corn and place in a large bowl. oil and garlic and place on the hotplate and cook until softened. Serve with salad.

sliced into 8 pieces 1 tablespoon balsamic vinegar 1 tablespoon basil 8 rosemary stalks.9g Fibre 4.1g Sugars 3. Place tomatoes on grill plate and cook for 1-2 minutes.BBQ'd lentil. cherry tomato and zucchini skewers Prep Time: 10 mins Cooking Time: 8 mins Servings: 4 Ingredients 300g packet Sanitarium Vegie Delights Lentil Patties 8 cherry tomatoes 1 large zucchini.6g Sodium 270mg Potassium 390mg Easy Steps 1 2 Pre-heat BBQ to medium. . Cook for 5 minutes then remove and quarter patties. 3 Thread a tomato on each rosemary stalk. then zucchini and then finished with a lentil pattie quarter.4g Carbohydrate 13. Toss tomatoes and zucchini in vinegar and place zucchini and lentil patties on a lightly greased hotplate.2g Saturated Fat 0. Serve hot.8g Total Fat 4. leaves removed NUTRITION FACTS (Per Serv) Kilojoules 589 Protein 9. followed by a lentil pattie . quarter. Remove and toss tomato and zucchini in basil.

toasted Dressing 1 tablespoon olive oil juice of 1 lemon 1⁄4 cup continental parsley. rinsed and drained 120g baby spinach leaves 1 tablespoon slivered almonds. Toss pumpkin. tomatoes. peeled and thinly sliced 100g 99% fat-free semi-dried tomatoes 400g can chickpeas.7g 595mg 1735mg Easy Steps 1 2 Pre-heat BBQ hotplate to medium-low. finely chopped NUTRITION FACTS (Per Serv) Kilojoules Protein Total Fat Saturated Fat Carbohydrate Sugars Fibre Sodium Potassium 1545 20.0g 17.2g 47.9g 1. Remove and slice vegetable patties. chick peas and spinach leaves together.Pumpkin. .6g 12. finely chopped 1 tablespoon basil. vegetable patties. chickpea and semi-dried tomato salad 10 mins Cooking Time: 10 mins Servings: 4 Prep Time: Ingredients Olive oil spray 300g packet Sanitarium Vegie Delights Garden Vegetable Patties 1⁄2 butternut pumpkin (500g). 3 Combine dressing ingredients in a jar with a lid and drizzle over salad.8g 7. Spray with oil and cook vegetable patties and pumpkin for 5 minutes each side. Sprinkle over almonds and serve.

Serve with crusty bread. covered. or until slightly thickened. Add the onion and garlic and cook over moderate heat for 3 minutes. Add the tagliatelle and cook for 8 minutes or until the tagliatelle is al dente. stirring. . for 15 minutes. 10 mins Cooking Time: 35 mins Servings: 4-6 Prep Time: Ingredients 2 teaspoons olive oil 1 medium onion.Pasta and Bean Soup A hearty soup to warm up with on a cold winters day.5 ltrs vegetable stock 120g tagiatelle.9 g 6g Easy Steps 1 2 3 Heat olive oil in a large saucepan. Stir in the borlotti beans and vegetables stock. diced 200g cooked borlotti beans 1. or until the onion is soft. bay leaf and Deli Slices and cook. diced 2 cloves garlic. broken into 4cm lengths NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Carbohydrate Sodium Patassium Calcium Iron Fibre 700 Kj 165 cal 9g 6g 19 g 280 mg 280 mg 20 mg 1. Remove the lid and bring the soup to the boil. then reduce the heat and simmer. parsley. for 5 minutes. crushed pinch of ground cinnamon 2 tablespoons chopped fresh flat-leaf parsley 1 bay leaf 145g packet Vegie Delights Deli Slices Smoked. Add the cinnamon.

Pour sauce over potato and sprinkle with extra cheese. Tips: Leftovers are great for lunch! . diced 1 ½ tablespoons flour 2 cups Sanitarium so good soymilk ½ teaspoon salt ½ cup grated low-fat cheese ¼ cup grated low-fat cheese.Smoke Potato Gratin This delicious vegetarian dish is easy to prepare and is perfect with salad or spring vegetables Prep Time: 10 mins Cooking Time: 60 mins Servings: 4 Ingredients 2 teaspoons oil 1 medium onion. Saute onion until soft. onion and diced deli slices in a square 21cm x 21cm ovenproof dish. extra NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Carbohydrate Sodium Patassium Calcium Iron Fibre 1260 Kj 305 cal 17 g 14 g 14 g 570 mg 1040 mg 350 mg 2. peeled & thinly sliced ½ x 120g packet Vegie Delights Deli Slices Smoked. stirring after every minute (or simmer over medium heat until mixture boils and thickens).2 g 4g Easy Steps 1 2 3 Heat oil in frypan. Add salt and cheese. Microwave on HIGH for 5 minutes. 180°C. then layer potato. Bake in a moderate oven. Combine flour and So Good in a large bowl. for 1 hour or until potato is cooked and top is golden. sliced 500g potato.

stirring. Remove and finely chop the stems. or until the mushrooms have softened. 2 3 . Spoon the soy bean mixture into the cap. bacon style rashers.Stuffed Field Mushrooms Mushroom lovers will enjoy this entree.3 g 5g Easy Steps 1 Wipe the mushrooms clean with a damp cloth. or until the onion has softened. basil and soy beans and cook. add the onion and garlic and cook over medium heat for 3 minutes. Add the chopped mushroom stems. finely diced 1 clove garlic. finely diced 1 tablespoon shredded fresh basil 100g cooked soy beans 1 tablespoon sun-dried tomato pesto 1 tablespoon balsamic vinegar NUTRITION FACTS (Per Serv) Kilojoules Calories Protein Fat Carbohydrate Sodium Patassium Calcium Iron Fibre 560 Kj 135 cal 8g 10 g 3g 200 mg 478 mg 20 mg 1. Heat the olive oil in a saucepan. Spread 1 teaspoon of tomato pesto on the underside of each mushroom. Place on a tray and cook under a hot grill for 10 minutes. crushed 3 rashers Vegie Delights Bacon Style Rashes. for 5 minutes. drizzle with the balsamic vinegar and serve immediately. Prep Time: 10 mins Cooking Time: 20 mins Servings: 4 Ingredients 4 medium field mushrooms 1 teaspoon light olive oil 1 small onion.

3 Place bread on four serving plates and add sausages.6g 12. . halved 4 slices wholegrain bread 1⁄4 cup parsley.6g 4. sliced 2 tomatoes. an egg. some mushrooms and half a tomato. Spray hotplate lightly with oil and add sausages.2g 21.1g 675mg 590mg Easy Steps 1 2 Pre-heat BBQ to medium heat. Sprinkle with parsley and serve. eggs.7g 2.Big bbq breakfast 5 mins Cooking Time: 8 mins Servings: 4 Prep Time: Ingredients 300g packet Sanitarium Vegie Delights Traditional Vegie Sausages 4 eggs 200g brown mushrooms. roughly chopped NUTRITION FACTS (Per Serv) Kilojoules Protein Total Fat Saturated Fat Carbohydrate Sugars Fibre Sodium Potassium 1340 27. mushrooms and tomatoes and cook for 3-4 minutes.3g 5. Place bread on grill plate and toast for 1-2 minutes each side.

3 Mix together lemon and mustard and pour over potato mixture. Place potatoes in a large saucepan of boiling water and cook for 8 minutes.4g 36.0g 3. diced 1 tablespoon rosemary. rosemary and soy rashes then place on BBQ hotplate.New potato salad Prep Time: 10 mins Cooking Time: 20 mins Servings: 4 Ingredients 1kg new potatoes. through parsley. garlic.5g 1.0g 6. chopped juice of 1 lemon 1 tablespoon wholegrain mustard 1 cup continental parsley leaves NUTRITION FACTS (Per Serv) Kilojoules Protein Total Fat Saturated Fat Carbohydrate Sugars Fibre Sodium Potassium 1211 8. chopped 2 Sanitarium Vegie Delights Bacon Style Rashers. Cook for8-10 minutes or until crispy. Drain well. onion. halved 2 tablespoons olive oil 2 cloves garlic.4g 10.7g 125mg 1360mg Easy Steps 1 2 Pre-heat BBQ hotplate to medium. Toss . Mix potatoes with oil. crushed 1 onion.

Place roast slices and sweet potato on grill plate and cook for 2-3 minutes.2g 1.6g 3. Remove sweet potato and turn roast slices over. peeled half 480g packet Sanitarium Vegie Roast.8g 645mg 225mg Easy Steps 1 2 Pre-heat a BBQ grill plate to medium. chilli sauce and garnish with mint leaves. peel long thin strips of sweet potato. sour cream. 3 Top each roast slice with some sweet potato.5g 8.Vegie roast rounds Prep Time: 5 mins Cooking Time: Servings: 4 Ingredients 200g sweet potato. Place roast slices. Cook a further 2 minutes. sliced 1 tablespoon brown sugar 1⁄4 cup reduced fat sour cream 1⁄4 cup sweet chilli sauce 2 tablespoons fresh mint leaves NUTRITION FACTS (Per Serv) Kilojoules Protein Total Fat Saturated Fat Carbohydrate Sugars Fibre Sodium Potassium 998 13. sweet potato and sugar in a bowl and stir to coat. Using a potato peeler.7g 10. sweet .7g 25.

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