Here, we believe that nourishing your body with wholesome, plant-based meals is a beautiful way to honor both your health and your faith. Our collection of vegetarian recipes is designed to help you live a healthier, more vibrant life while following God’s principles described in the Bible.

Disclaimer: The images featured on this page are generated using artificial intelligence tools and are intended to provide a visual representation of the recipes described. While we strive for accuracy in illustrating ingredients and final dishes, the images may not always perfectly reflect the actual recipe outcomes. Please use these images as inspiration rather than exact depictions. For precise results, we recommend following the recipe instructions and referring to real-life examples. If you have any questions or concerns, feel free to reach out to us.

Mock Fish

Ingredients

  • 500g pasta shells

  • 1 cup raw cashews

  • 2 tablespoons onion powder

  • 5cm sprig rosemary leaves

  • ½ teaspoon smokey paprika

  • ½ teaspoon turmeric

  • 1 teaspoon salt

  • 1500mls soy milk

  • 1 tablespoon dried chives

  • ½ cup cornflour if frying the fillets,

  • OR ¼ cup of cornflour if baking

  • Breadcrumbs, panko crumbs or

  • cornflake crumbs

  • Optional – add ½ a nori sheet, ground up, for a fishy flavour.

METHOD

  1. Cook pasta in plenty of water, drain and return back to a large saucepan.

  2. Add all other ingredients to a blender and blend until smooth and creamy.

  3. Add blended mix to the pasta and cook over low heat, stirring until pasta has thickened.

  4. Pour into a large shallow baking dish or container and set in the fridge overnight (the mixture should be around 2cm thick).

  5. Once set, cut into desired size and coat with breadcrumbs of your choosing.

  6. Spray liberally with oil and bake at 200C until golden brown (this will take about 40 minutes – OR shallow fry in hot oil on both sides until golden brown.

For a gluten free option, use gluten free pasta, cornflour and crumbs.

Satay Sauce

* Gluten Free

METHOD

  1. Blend all ingredients until smooth and creamy.

  2. Cook over low heat until thickened, adding more water for desired consistency.

INGREDIENTS

  • 2 heaped tablespoons Ayam Massaman

  • Curry Paste

  • 1 cup coconut cream

  • 1 cup water

  • 2 tablespoons lemon juice

  • ¼ cup peanut paste

MINI VEGETABLE PIES

METHOD

  1. Pre-heat oven to 200C. Lightly grease a six-hole muffin tin. Cut sheets of pastry into four squares each.

  2. Heat oil in a non-stick frying pan over medium heat. Add onion and carrot and cook for 5 minutes. Add flour and cook a further minute. Add stock and bring to the boil. Reduce heat and stir through milk.

  3. Add beans, broccoli, corn and Massel stock cube, and stir to incorporate. Remove pan from heat.

  4. Place pastry squares into prepared muffin pan.

  5. Divide vegetable mixture into pastry lined holes and fold over the 4 corners (about ¼ cup for each pie).

  6. Brush pastry with a little soy milk and bake in oven for 15-20 minutes until golden.

  • INGREDIENTS

  • 1½ sheets frozen puff pastry

  • 1 tablespoon olive oil

  • ½ onion, finely diced

  • 1 small carrot, finely diced

  • 1 tablespoon wholemeal plain flour

  • 1/3 cup vegetable stock

  • 1/3 cup soy milk

  • 1/3 cup cannellini beans, rinsed and drained

  • ½ cup broccoli, cut into small florets

  • ½ cup corn kernels

  • ½ Massel vegetable stock cube

VEGAN MEATLOAF - NUT LOAF

METHOD

  1. Toast the raw cashews and sunflower seeds in the oven at 160C for 5 mins. Or toast on a skillet over medium heat until golden (optional if using pre-roasted nuts). Preheat the oven to 180C degrees for the loaf.

  2. Add the cashews and sunflower seeds to a food processor with the rest of the nuts and pulse to a somewhat coarse meal with a few chopped size pieces visible.

  3. Heat a skillet over medium heat. Add oil or broth. Add onion, garlic and a pinch of salt and cook for 2 mins. Then add mushrooms and a pinch of salt and cook until some golden edges. 3-4 mins.

  4. Add butternut squash and mix in. Add a splash of water, cover and cook until the squash is tender. Mash and transfer to a bowl. Add in the spices, salt and mix in. Add the chopped nuts and seeds, soy sauce, flax egg mix, breadcrumbs and mix well.

  5. Taste and adjust seasoning if required. The flavour will get more pronounced on baking. If the mixture is too wet, add a tbsp or so of flour. You want it to be just slightly sticky. If too dry or crumbly, add a splash of broth.

  6. Transfer to a parchment lined pan. Lightly press to shape and even it out. Do not pack too much. Bake for 25 to 30 mins.

  7. Meanwhile, mix everything for the glaze. Taste and adjust if needed.

  8. Take the loaf out of the oven. Spread the glaze over the loaf and then bake again for 20 to 30 mins. Let cool for 15 mins before removing from the pan. Then cool completely before slicing. Serve with gravy or cranberry sauce.

INGREDIENTS

  • 180g nuts (a combo of raw or roasted cashews, raw walnuts, raw pecans)

  • ¼ cup sunflower seeds

  • 2 teaspoons oil (or ¼ cup broth)

  • 1 cup chopped onion

  • 4 cloves garlic, chopped

  • 1 cup chopped mushrooms

  • 1 cup (heaped) cubed butternut pumpkin

  • 2 teaspoons Italian herbs

  • 1 teaspoon smoked paprika

  • ¾ teaspoon poultry seasoning (sage/thyme)

  • ¼ teaspoon nutmeg

  • ½ teaspoon onion powder

  • ½ teaspoon salt or to taste

  • 2 tablespoons Tamari

  • 2 flax eggs (mix 2 tbsp flaxseed meal mixed with 5 tbsp water)

  • 2/3 cup breadcrumbs

    Glaze

  • ¼ cup ketchup

  • 1½ tablespoons Tamari

  • 1 tablespoon maple syrup

  • 2 teaspoons lemon juice

  • ½ teaspoon garlic powder

  • 1 teaspoon sriracha (optional)

strawberry spinach salad

* Gluten Free

METHOD

Salad

  1. Preheat oven to 180C. Place almonds onto an oven tray and bake for 2-3 minutes to toast. Once lightly browned, remove and set aside.

  2. Combine spinach leaves, strawberries, toasted almonds, sesame and poppy seeds in a bowl and toss gently to combine.

  3. Drizzle dressing over salad and serve immediately.

    Dressing

  4. Place all ingredients into a small, sealed container and shake well.

INGREDIENTS

Salad

  • ½ cup slivered almonds

  • 225g baby spinach leaves

  • 1 punnet fresh strawberries, tops removed

  • and cut into quarters

  • 1 tablespoon sesame seeds

  • ½ tablespoon poppy seeds

    Dressing

  • 1 tablespoon olive oil

  • 2 tablespoons lemon juice

  • ½ tablespoon honey

  • ¼ teaspoon salt

  • 1 tablespoon finely sliced fresh mint

Cherry & Snow Bliss Balls

* Gluten Free

Method

  1. Place the cashews in the food processor and blend until smooth. Add all the other ingredients and pulse at high speed until well combined and sticking together.

  2. Roll into small balls and then coat in desiccated coconut or beet powder. Refrigerate.

  3. These will freeze well, or store in the fridge for a week.

INGREDIENTS

  • 1 cup raw cashews

  • 1 cup frozen cherries

  • 10 fresh Medjool dates, seeds removed

  • 2 cups desiccated coconut

  • 1 teaspoon vanilla paste

  • Pinch of salt

  • Desiccated coconut for rolling.

Frozen Blueberry Pie

* Gluten Free

Method

Raw Crust

  1. Process all ingredients in a food processor until crumbly. The mixture should stick when pressed together. If it is a bit dry, add a little water. Press into the bottom of a 7-inch spring-form pan, or into a pie plate.

    Filling

  2. Lightly heat honey, oil and blueberries in a saucepan until blueberries have defrosted.

  3. Pour into a blender or food processor and add remaining ingredients. Blend until smooth and creamy.

  4. Pour the filling over the crust and freeze until ready to serve (about 6 hours or overnight).

  5. Remove from freezer 15-20 minutes before cutting and serving.

Ingredients

Raw Crust

  • 1 cup raw almonds

  • ½ cup shredded coconut

  • 1½ tablespoons carob powder

  • 1 teaspoon vanilla essence

  • 3 Medjool dates

  • 1 teaspoon honey

  • 1 tablespoon water

    Filling

  • 3 cups frozen blueberries

  • 1½ cups raw cashews

  • ¾ cup coconut oil, melted

  • 2 tablespoons carob powder

  • 1/3 cup honey

  • 1 tablespoon lemon juice

  • Pinch salt

  • 2 teaspoons vanilla essence

Lychee & Raspberry Mocktail

Method

  1. Blend the lychees and 1 litre of the apple juice in a blender until smooth. Pour into a freezable container so the mixture is no more than 3cm thick. Freeze overnight.

To Assemble

  1. Just before serving, cut the lychee mixture into 3-5cm chunks. Divide this mixture into two and add half to a food processor with 500mls of the apple juice. Process until smooth and creamy. Repeat with the remaining lychee and apple juice. Divide the mixture between the glasses. This should fill around 2/3 of the glass.

  2. Add the raspberries, cordial and water to the food processor and process until smooth.

  3. Place dollops of this on the top of the lychee mix. Divide it between the glasses.

  4. Fill the remaining part of the glass with the soda water and, using a knife, give a slight stir. Don’t over stir, the idea is to have a two-tone effect.

  5. 5. Garnish with fresh raspberries and mint if desired.

Ingredients

Lychee Base

  • 1 560g can lychees and juice

  • 2 litres apple juice

Raspberry Topping

  • 1 cup frozen raspberries

  • 1/3 cup raspberry cordial

  • ½ cup water


  • 1 litre chilled soda water

  • Fresh raspberry and mint for garnish


Tomato sauce

* Gluten Free

INGREDIENTS

  • 2 onions, finely diced

  • 8 cloves garlic, crushed

  • 800g fresh tomatoes, halved

  • 200g tomato paste

  • 80ml lemon juice

  • 100ml Tamari/soy sauce

  • 100g chopped dates

  • ½ teaspoon ground coriander

  • ¼ teaspoon ground cardamom

  • ¼ teaspoon ground ginge

METHOD

  1. Add onion, garlic and ½ cup water in a medium saucepan and sauté 5 minutes.

  2. Blend all other ingredients until smooth, then add to onions.

  3. Bring to the boil and simmer for 60 minutes.

  4. Use a stick blender to further puree to a smooth sauce.