2021

edition

COMMUNITY COOKBOOK

60+ Recipes from the No Meat May Community

 FOREWORD
Some say magic doesn’t exist. The No Meat May Community
2021 Cookbook is here to prove them wrong.

The following pages contain spectacular recipes that will

magically transform your eating habits, kitchen and life.

Sounds too good to be true? The proof is in the puddings, the

soups, salads and main courses about to appear in front of you.

These recipes are gifts from our No Meat May Community –

legendary humans from around the world who pledged to eat no
meat or animal products for the 31 days of May.

The sorcery starts in our Facebook group, where No Meat May

veterans support newbies and help them navigate strange new
ingredients such as nutritional yeast, tofu and jackfruit. Soon
everyone is getting creative trading magnificent plant-based
recipes, some of which you’ll see here.

Most of our recruits dramatically cut their meat intake after

doing the challenge. Some go on to become ‘Level 7’ vegans.
What’s enchanting is how encouraging everyone is of each other
– regardless of their journey – and the delicious, creative dishes
they share.

We hope you find some recipes in here that inspire you! Thank
you for joining with No Meat May to work wonders in your
kitchen – and our world.

- Ryan, Guy and the No Meat May team

PS. With hundreds of recipes shared every day during No Meat May, so many
great plates did not make this collection. But you can find them all in our No
Meat May Facebook Group. Just search by keyword (such as ‘chickpea’) or
visit the ‘topics’ tab where posts have been grouped for easy searching.

PAGE 2
NO MEAT MAY COMMUNITY COOKBOOK 2021
 BRILLIANT
BREAKFASTS
1. Chickpea Scramble
2. Oaty Waffles
3. Fluffy Pancakes
4. Good Morning Green Smoothie
5. Vegan Protein Pancakes
6. Old Fashioned Oats
7. Dairy-Free Feta Bruschetta
8. Baked Chocolate Protein Oats
9. Toast Toppers
10. Overnight Oats
11. Savoury Oats
12. The Ultimate Tofu Scramble

PAGE 3
NO MEAT MAY COMMUNITY COOKBOOK 2021
 BRILLIANT BREAKFASTS

C H IC K P E A
SCRAMBLE

RECIPE BY : DONNA MORRISON

IN GR ED IE NT S

¼ cup diced onion

¼ cup diced bell pepper/capsicum
1 tbsp nutritional yeast
½ tsp mild chilli powder
¼ tsp turmeric
Sprinkle of smoked paprika to taste
¼ tsp salt (optional)
1 tomato, chopped
⅓ cup vegetable broth
1½ cups chickpeas (mashed lightly
until about half are broken up and
the other half are whole)

DI RE CT ION S

1. Heat a non stick skillet over medium

heat. Add in the onion and bell pepper.
Sauté until tender, about 3-5 minutes.

2. Add in the nutritional yeast, chilli

powder, turmeric, paprika, and salt.
Sauté for another minute until the
spices are fragrant.

3. Add the chickpeas, tomato and broth

into the skillet. Bring the mixture up to
a simmer and cook, until the chickpeas
are creamy, about 3-5 minutes. Enjoy!

PAGE 4
NO MEAT MAY COMMUNITY COOKBOOK 2021
 C H IC K P E A
SCRAMBLE BY
IS O N
DONNA MORR
NO MEAT MAY COMMUNITY COOKBOOK 2021
 BRILLIANT BREAKFASTS

OATY
WAFFLES

RECIPE BY : CARRIE ONN

IN GR ED IE NT S

1 banana
1 cup of oats (blended into flour)
1 cup almond milk
Pinch of salt (optional)

DI RE CT ION S

1. Blend the all the ingredients into

a batter.

2. This can be used to make waffles

or pancakes.

3. Top with cinnamon, berries, maple

syrup - any toppings of your choice!

PAGE 6
NO MEAT MAY COMMUNITY COOKBOOK 2021
 BRILLIANT BREAKFASTS

PAM'S FLUFFY
PANCAKES

RECIPE BY: PAM OSBEY

MAKES 4 PANCAKES

IN GR ED IE NT S

1 cup spelt flour

1 tsp of baking soda
1 tbsp of flax seeds or chia seeds
with water (makes an "egg"
substitute) Cinnamon
1 tsp vanilla extract
1-2 tbsp of water or dairy free milk
(I used almond milk)
1 tbsp of coconut sugar (or your
maple syrup/agave as substitute)
¼ cup of oil (I used hemp oil)

DI RE CT ION S

1. Mix all ingredients, cook on high or

medium heat.

2. Each pancake cooks two minutes on

each side.

3. Sauté some apple slices in a tiny bit

of oil and coconut sugar.

4. Top your pancakes with plant-based

butter, the pan-fried apple slices, agave
syrup and walnuts.

PAGE 7
NO MEAT MAY COMMUNITY COOKBOOK 2021
 AKES
FLUFFY PANC
Y
BY PAM OSBE

NO MEAT MAY COMMUNITY COOKBOOK 2021

 BRILLIANT BREAKFASTS

GOOD MORNING
GREEN SMOOTHIE

RECIPE BY : JEFFREY GATHARA

IN GR ED IE NT S

Kale
Mango
Chia seeds
Flax seeds
Hemp seeds
Broccoli sprouts
Soy milk
Banana

DI RE CT ION S

This Good Morning Champions Green

Smoothie is perfect for a grey Monday
morning.

1. Measure your ingredients based on

your nutritional needs - mix and match
ingredients to your liking.

2. Blend all your ingredients together in

a blender, and enjoy!

PAGE 9
NO MEAT MAY COMMUNITY COOKBOOK 2021
 BRILLIANT BREAKFASTS

VEGAN PROTEIN
PANCAKES

RECIPE BY: ALEKSANDRA ALICJA RUBIN

IN GR ED IE NT S

2 tbsp of flax seeds left overnight in

hot water
2-3 tbsp of wholegrain flour
Plant-based milk (Keep adding small
dashes until it's the consistency of
pancake/batter mix)
2 tsp of peanut butter
Agave syrup, fruits or plain sugar
for toppings.

DI RE CT ION S

1. Mix all of the ingredients in a bowl.

2. Fry in a dry, non-stick pan, flipping

the pancakes half-way.

3. Top with Agave/Maple Syrup and fruits

of your choice!

PAGE 10
NO MEAT MAY COMMUNITY COOKBOOK 2021
 BRILLIANT BREAKFASTS

O LD FASHIO NED
O AT S

RECIPE BY : TERRA DAWN

IN GR ED IE NT S

Flax meal (omega 3's & fibre)

Hemp hearts (protein, healthy fats &
omega 3's)
Frozen raspberries
Cacao nibs for their high antioxidants
Banana (heat it up, it tastes like
dessert!)
Whole/steel cut oats

DI RE CT ION S

1. Cook your oats in a pan with water

or plant-based milk of your choice.
Steel cut oats will take about 20
minutes to cook.

2. Add your toppings and enjoy!

Top tip: cook some quinoa ahead of

time so you can add it to your oats.
Quinoa is an easy way to get a
complete protein with all the amino
acids just like you would from animal
sources. Quinoa is also high in the
amino acid lysine which is sometimes
lacking in plants.

PAGE 11
NO MEAT MAY COMMUNITY COOKBOOK 2021
 D A IR Y -F R E E
FETA BY
R
K E L L Y M IL L E
NO MEAT MAY COMMUNITY COOKBOOK 2021
 BRILLIANT BREAKFASTS

DAIRY-FREE FETA
BRUSCHETTA

RECIPE BY: KELLY MILLER

IN GR ED IE NT S

½ block firm tofu (200-225g)

¼ cup refined/tasteless coconut oil
2 tsp apple cider vinegar
2 tbsp lemon juice
1½ tsp salt
¼ tsp onion powder

DI RE CT ION S

1. Blend everything together then spread

out in a container in about a 2cm layer.

2. Cover and refrigerate until set, then

cut into cubes and add to sterilised jars
with your chosen herbs/flavours like a
mix of Rosemary, Garlic, Lemon Peel -
use whatever flavours you love!

3. Fill the jar with olive oil. The oil will

solidify in the fridge but melts as soon
as the jar comes back to room temp.

4. To pimp up your avocado on toast -

top sourdough toast with pesto,
avocado, homemade dairy-free feta,
rocket, roasted cherry tomatoes and a
good drizzle of extra virgin olive oil.

PAGE 13
NO MEAT MAY COMMUNITY COOKBOOK 2021
 BRILLIANT BREAKFASTS

BAKED CHOC
PROTEIN OATS

RECIPE BY : JESSICA PERKS

IN GR ED IE NT S

½ cup rolled oats

½ scoop plant-protein powder
1 ripe banana
½ cup plant milk (oat is best!)
1 tbsp maple syrup
½ tsp baking powder
Pinch of salt
1 tsp cacao

Toppings : Chopped Dates, Walnuts,

Raspberries, Dairy-free Yoghurt, Dark
Chocolate Shavings, go nuts!

DI RE CT ION S

1. Pre-heat oven to 180 degrees and

grease a ramekin/small baking dish.

2. Combine all the ingredients

(except toppings) in a blender until
smooth - about 1 minute.

3 Transfer into the ramekin and bake for

20-25 minutes - test with a knife. Allow
to cool for 10 mins before serving.

Who said you can’ t have chocolate for

breakfast! 😉

PAGE 14
NO MEAT MAY COMMUNITY COOKBOOK 2021
 S
TOAST TOPPER
BY YVONNE
LD
G R A Y -W IN K F IE
NO MEAT MAY COMMUNITY COOKBOOK 2021
 BRILLIANT BREAKFASTS

YV O NNE ' S TOA S T

TOP PERS !

RECIPE BY : YVONNE GRAY-WINKFIELD

IN GR ED IE NT S

Have a bit of fun with your breakfast,

and try out some different toast
toppings!

1. Coconut yoghurt, blueberries & seeds.

2. Hummus and avocado slices.

3. Guacamole, tomato & pesto.

4. Peanut butter, sliced banana and

chocolate (our fave!)

Who says you can't have a four-course

breakfast!

PAGE 16
NO MEAT MAY COMMUNITY COOKBOOK 2021
 BRILLIANT BREAKFASTS

OV ER N IGH T
OA T S

RECIPE BY: DONNA MORRISON

PREPARATION TIME: 5 MINUTES

IN GR ED IE NT S

1 cup old fashioned organic rolled

oats
½ cup water
½ cup almond milk or apple juice
4 chopped prunes
½ tsp cinnamon
1 grated apple

DI RE CT ION S

1. Combine all ingredients in a container

and mix well.

2. Cover and refrigerate overnight.

3. The next morning either enjoy cold or

microwave until warmed through.

4. Stir in some seasonal fresh berries, or

other toppings if desired. You can add
anything you like - peanut butter, choc
chips, banana, maple syrup, mixed
berries, nuts. Enjoy!

PAGE 17
NO MEAT MAY COMMUNITY COOKBOOK 2021
 BRILLIANT BREAKFASTS

S CRU MP TIO US
S AVO URY O AT S

RECIPE BY: LAURA LOUISE

SERVES 4

IN GR ED IE NT S

160g rolled oats

1 onion
1 zucchini/corgette
1 tomato
1 stock cube
Tamari/Soy sauce
Couple handfuls of spinach

You can add any veggies you love and

experiment, but this is my fave combo!

DI RE CT ION S

1. Chop your onion and zucchini and

fry in a large saucepan, until they start
to brown. Add a couple of dashes of
tamari/soy sauce.

2 Add the oats to the pan, and add

enough boiling water to cover.
Crumble in your stock cube and stir.

3. Once your oats start to thicken and

absorb the water, add your spinach
and stir through.

4. Finally, add in your chopped tomato,

some black pepper, stir through and
serve immediately!

PAGE 18
NO MEAT MAY COMMUNITY COOKBOOK 2021
 SAVOURY
RA
OATS BY LAU
L O U IS E
NO MEAT MAY COMMUNITY COOKBOOK 2021
 BRILLIANT BREAKFASTS

THE ULTIMATE
TOFU SCRAMBLE

RECIPE BY: GUY JAMES WHITWORTH

IN GR ED IE NT S

250g of tofu (extra firm)

3 tbsp nutritional yeast
1 tbsp extra virgin olive oil
½ tsp turmeric
½ tsp smoked paprika
1 tsp mustard
Pinch of kala namak (black salt)
⅓ cup soy milk
½ tsp garlic powder (optional)
½ tsp onion powder (optional)

DI RE CT ION S

1 . R o ughly ma s h t he t o f u wi t h a f o r k .

2 . C o mb ine t he d r y ingr e d i e nt s i n a b o wl ,
t he n a d d t he mus t a r d & mi l k , a nd whi s k
t o ge t he r t o cr e a t e a s a uc e .

3 . He a t o il in f r y ing p a n, a d d t he ma s he d
t o f u a nd f r y unt il light ly b r o wne d , b e i ng
mind f ul t o no t b r e a k it up t o o muc h.

4 . Fo l d i n t he s a uc e a nd f r y unt i l y o u' v e
a c hi e v e d d e s i r e d co ns i s t e nc y

5 . S e r ve wit h y o ur f a v o ur i t e b r e k k y s i d e s
lik e t e mp e h, z uc c hi ni a nd b l a c k b e a ns , o r
a s s e e n o n t he ne x t p a ge f r i e d t o ma t o e s ,
ha s hb r o wns & p l a nt - b a s e d b a c o n.
PAGE 20
NO MEAT MAY COMMUNITY COOKBOOK 2021
 FEAT
B IG B R E K K IE
LE BY
TOFU SCRAMB
MAN
TRACEY SHAR
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY
LUNCHES
1. Butternut Squash Salad
2. Tasty Potato Salad
3. Veggie Pasta Salad
4. Tofu & Avocado Salad Wrap
5. Raw Wholefood Salad Bowl
6. Roast Veggie & Chickpea Salad
7. Brothy Beans & Raddichio
8. Greek Style Chickpea Salad
9. No Waste Soup
10. Bean Soup with Kale & Pesto
11. Crispy Ch'ckn Bao Buns
12. Pulled BBQ Jackfruit Burger
13. Crispy Tofu
14. Cauliflower Wrap
15. Veggie Patties
16. Pepper, Mince & Cheese Pie
17. Bean Stuffed Bread
18. Kale Spanikopita
19. Sausage & Bean Casserole
20. Lentil & Sweet Potato Hummus

PAGE 22
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

BUTTERNUT
SQUASH SALAD

RECIPE BY: MICHELLE SANDHAM

IN GR ED IE NT S

Butternut pumpkin
Paprika
Lemon juice
White wine vinegar
Plant-based yoghurt
Salt & pepper
Salad greens

DI RE CT ION S

1. Cut pumpkin in half, scoop out seeds

and chop pumpkin into chunks. Sprinkle
with paprika and roast in the oven for
half an hour.

2. For the dressing, combine lemon

juice, white wine vinegar and yoghurt
with a little salt and pepper.

3. Serve the roasted pumpkin and

dressing with your favourite greens. Add
some seeds for an extra crunch!

PAGE 23
NO MEAT MAY COMMUNITY COOKBOOK 2021
 QUASH
BUTTERNUT S
SALAD BY
NDHAM
M IC H E L L E S A
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

TASTY POTATO
SALAD

RECIPE BY: VANESSA SCHUMACHER

IN GR ED IE NT S

1 ½ lb nugge t p o t a t o e s , c o o k e d
cho p p e d in b it e - s iz e p ie c e s
3 s p r igs f r e s h d ill
3 clo ve s ga r lic, cho p p e d
4 b o ile d b a c k y a r d e ggs , c o o l e d a nd
cho p p e d ( le a ve o ut f o r v e ga n v e r s i o n)
6 r a d is he s , c ho p p e d
1 s ma ll s ha llo t , f ine ly cho p p e d
1 cup p la in co co nut o r s o y y o ghur t
3 t b s p r a nch d r e s s ing
3 t b s p t a ngy d ill r e lis h
1 t b s p mus t a r d
1 t b s p p ick le juice
1 t b s p le mo n juice
1 ½ t s p s e a s o ning s a lt
1 t s p cr a ck e d p e p p e r
½ t s p s uga r

DI RE CT ION S

1. Combine all ingredients together in a

large bowl, and chill 1-2 hours before
serving.

2. When ready to serve, garnish with

sliced radish and fresh dill.

PAGE 25
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

VEGGIE
PASTA SALAD

RECIPE BY: JACQUELINE J SPARKES

IN GR ED IE NT S

Beetroot
Avocado
Yellow bell peppers
White and yellow sweet potato
Wholewheat spiral pasta
Almonds
Linseed
Sesame seed oil
Sea salt

DI RE CT ION S

1 . C o o k y o ur p a s t a unt il a l d e nt e .

2 . D ice a nd b o il t he s we e t p o t a t o unt i l
co o k e d .

3 . Slice y o ur b e e t r o o t , a vo c a d o a nd b e l l
p e p p e r s / ca p s icum.

4 . As s e mb le y o ur s a la d , a nd t o p wi t h
a lmo nd s , lins e e d , s e s a me s e e d o i l a nd
s e a s a lt .

PAGE 26
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

TOFU & AVOCADO

SALAD WRAP

RECIPE BY: EDINA NAGY

IN GR ED IE NT S

Wraps (high fibre)

Firm tofu
1 tsp smoked paprika
Mild chilli powder
Garlic powder
Salt
Pepper
2 tbsp nutritional yeast
Avocado
Salad of your choice

DI RE CT ION S

1 . C ut y o ur t o f u int o b it e - s i z e d p i e c e s ,
t he n mix in a b o wl wit h s mo k e d p a p r i k a ,
chilli p o wd e r , ga r lic p o wd e r , s a l t , p e p p e r
a nd nut r it io na l y e a s t .

2 . A l l o w ma r i na d e f o r a f e w mi nut e s ( o r
e v e n l e a v e i n t he f r i d ge o v e r ni ght )

3 . Ba k e in a n a i r f r y e r f o r 1 5 mi nut e s ,
a nd t he n s e r v e i n a wr a p wi t h s a l a d a nd
a vo c a d o - e nj o y !

PAGE 27
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

RAW WHOLEFOOD
SALAD BOWL

RECIPE BY: RJ BROWN

IN GR ED IE NT S

Tomato
Green beans
Red and yellow sweet pepper
Carrot
Slice of orange
Green leaf salad
Avocado
Bean Sprouts
Cucumber
Coriander
Red onion
Chopped mix currants

DI RE CT ION S

1. Slice tomatoes, cucumber, onion, and

sweet peppers.

2. Dice the avocado and shred the

carrot.

3. Add all the chopped ingredients to a

bowl with some salad leaves, and
squeeze over your orange slice. Enjoy!

PAGE 28
NO MEAT MAY COMMUNITY COOKBOOK 2021
 OOD
RAW WHOLEF
BY
SALAD BOWL
RJ BROWN
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

ROAST VEGGIE &

CHICKPEA SALAD

RECIPE BY: LOUISE-CLAIRE CAYZER

INSTAGRAM @VEGAN_LARDER

IN GR ED IE NT S

1 small pumpkin/butternut squash,

chopped into 2-3cm square chunks
4 Medium-large beetroot
1 Bunch flat leaf parsley
100g pine nuts
400g tin chickpeas
1 pack plant-based feta (optional)
Juice of half a lemon
Olive oil
Salt & Pepper

DI RE CT ION S

1 . Ba k e t he b e e t r o o t in t he o v e n i n t he i r
s k ins f o r a r o und 4 0 mins o r unt i l s o f t i n
t he o ve n- Ga s Ma r k 7 / 2 2 0 C . Me a nwhi l e,
b a k e t he cho p p e d up p ump k i n, i n a l i t t l e
o il a nd p inc h o f s a lt .

2. To a s t t he p ine nut s in a l i t t l e p a n
wit ho ut o il - b e ca r e f ul, t he y c a t c h
e a s ily . C ho p t he p a r s le y f i ne l y .

3 . O nce co o le d , p e e l & cho p t he b e e t r o o t

int o 1 - 2 cm chunk s . R ins e t he c hi c k p e a s .

4 . Mix t o ge t he r a ll t he ingr e d i e nt s . T a s t e
f o r s e a s o ning, t he n a d d mo r e l e mo n/ o l i v e
o il/ s a lt & p e p p e r if r e q ui r e d . E nj o y !

PAGE 30
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

BROTHY BEANS
AND RADICCHIO

RECIPE BY: KYLIE PERROTTI

INSTAGRAM @TRIEDANDTRUERECIPES

IN GR ED IE NT S

Marinated Radicchio

1 head of radicchio, bottom trimmed

& leaves separated
1 lemon, juiced and zested
1-2 tbsp extra virgin olive oil
Salt, to taste

Beans

2 tsp olive oil, for sautéing

1 yellow onion, peeled and diced
6 cloves garlic, peeled
½ tsp crushed red pepper, more or
less to taste
4 cups vegetable stock
2 15-ounce cans of butter beans,
drained and rinsed
½ cup loosely packed dill leaves
½ cup loosely packed parsley leaves
1 lemon, juiced and zested
Salt & pepper to taste

Cooking method on the next page

PAGE 31
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S
1 . In a b o wl, co mb ine t he l e mo n j ui c e ,
z e s t , a nd e x t r a vir gin o l i v e o i l . A d d t he
r a d icchio a nd us e y o ur ha nd s t o ma s s a ge
t he ma r ina d e int o t he le a v e s . S e a s o n
wit h s a lt a nd s e t a s id e f o r 3 0 mi nut e s .

2 . H e a t s o me o live o il in a wi d e p o t o v e r
me d ium- high he a t . Ad d t he o ni o n a nd
co o k f o r 8 - 1 0 minut e s , s t i r r i ng r e gul a r l y ,
unt il it is co mp le t e ly s o f t e ne d a nd
b e ginning t o b r o wn.

3 . P la ce ga r lic in a f o o d p r o c e s s o r a nd
p uls e unt il mince d . Ad d i t t o t he o ni o n
a lo ng wit h t he cr us he d r e d p e p p e r a nd
co o k f o r 4 5 s e co nd s unt i l f r a gr a nt .

4 . Ad d t he s t o ck a nd b r ing t o a b o i l . A d d
t he b e a ns . R e d uce he a t a nd s i mme r f o r
3 0 minut e s unt il b r o t h i s r e d uc e d a nd
t hick e ne d s light ly . N o t e : y o u c a n a d d
b ut t e r ( p la nt - b a s e d ) o r t a hi ni t o he l p
t hick e n t he b r o t h. Se a s o n t he b r o t h wi t h
s a lt a nd p e p p e r t o t a s t e .

5 . St ir in t he le mo n juice , z e s t , d i l l , a nd
p a r s le y a nd s e a s o n t he b r o t h a ga i n t o
t a s t e . C o o k f o r 4 - 5 minut e s unt i l t he
he r b s a r e b r ight gr e e n.

S &
BROTHY BEAN
R A D IC C H IO B Y
TTI
K Y L IE P E R R O
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

GREEK STYLE
CHICKPEA SALAD

RECIPE BY: SELINA MASIH

IN GR ED IE NT S

6 tbsp olive oil

1 tbsp garam masala
2 x 400g cans chickpeas, drained and
rinsed
250g ready to eat mixed grain pouch
250g frozen peas
2 lemons, zested and juiced
Parsley, leaves roughly chopped
Mint, leaves roughly chopped
250g radishes, roughly chopped
1 cucumber, chopped
Pomegranate seeds to serve

DI RE CT ION S

1. Heat oven to 200C. Mix 4 Tbsp oil with

the garam masala then toss this with the
chickpeas in a large roasting tin. Bake
for 15 minutes or until the chickpeas
start to crisp.

2. Mix in the grains, peas & lemon zest,

then bake for another 10 minutes.

3. Transfer to a large serving dish and

toss through herbs, rashes, cucumber,
oil and lemon juice. Season and scatter
pomegranate seeds to garnish.

PAGE 33
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

NO WASTE
SOUP

RECIPE BY: MARGOTKA RYBKA

IN GR ED IE NT S

This soup is a great way to use up any

veggies you may have in the fridge, or
the leaves/stalks your might normally
throw away from your broccoli and
cauliflower!

The ingredients below are just a guide,

but use your fave veggies and leftovers
to avoid waste!

Leaves from 2 cauliflowers

3 carrots
1 bunch of celery
1 leek, chopped thin
Olive oil
1 can low-fat coconut cream
Vegetable stock
1 tsp tumeric
1 tsp spicy paprika
Salt

Cooking method on the next page

PAGE 34
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S
1 . Gla z e t he cho p p e d le e k i n a f r y p a n
wit h o live o il t o ge t he r wi t h p a p r i k a a nd
t ur me r ic.

2 . Bo il t he s t o c k in a la r ge p o t . C ut t he
r e ma ining ve ggie s int o me d i um s i z e d
p ie ce s , a nd a d d t he s e t o t he p o t .

3 . C o o k f o r a r o und 1 5 minut e s , t he n a d d
in y o ur le e k s a lo ng wit h t he c o o k i ng
juice s .

Allo w t his t o co o l, t he n a d d co co nut

cr e a m a nd b le nd unt il s mo o t h.

UP
NO WASTE SO
A
BY MARGOTK
RYBKA

NO MEAT MAY COMMUNITY COOKBOOK 2021

 LOVELY LUNCHES

BEAN SOUP WITH

KALE & PESTO

RECIPE BY: RYAN ALEXANDER

IN GR ED IE NT S

2 tbsp olive oil

2 cloves of garlic crushed
1 medium onion, peeled & chopped
3 celery sticks, cut to 1cm chunks
2 carrots, trimmed and cut into
roughly 1cm chunks
1 medium zucchini cut into 1cm slices
400g can cannellini beans, drained
400g can red kidney beans
1 vegetable stock cube
100g kale leaves roughly chopped
100g fresh basil pesto

DI RE CT ION S

1. Heat the oil in a large non-stick

saucepan, add the onion, garlic, celery,
carrots and zucchini and fry for 10
minutes.

2 . Tip t he b e a ns int o t he p a n, a d d t he
s t o ck cub e wit h 1 . lit r e o f wa t e r a nd s t i r
t o d is s o lve . Ad d t he k a le a nd b r i ng t o a
s imme r . C o o k f o r 5 –7 mi ns , s t i r r i ng
o cca s io na lly unt il t he ve ge t a b l e s a r e
t e nd e r .

3 . Se a s o n wit h s e a s a lt a nd gr o und b l a c k
p e p p e r t o t a s t e , t he n la d l e i nt o wa r me d
b o wls a nd t o p wit h t he p e s t o .
PAGE 36
NO MEAT MAY COMMUNITY COOKBOOK 2021
 &
KALE, PESTO
Y
BEAN SOUP B
DER
RYAN ALEXAN
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

CRISPY CH'CKN
BAO BUNS

RECIPE BY: SINI KIIALAINEN

IN GR ED IE NT S

Buns

⅓ cup warm water

½ cup warm plant-based milk
1 tbsp active dry yeast
4 tbsp sugar (divide this in half)
2 tbsp oil
2½ cups plain flour
½ tsp baking powder
¼ tsp salt

Filling

Crispy vegan ch'ckn (Lamyong is fab!)

Sesame
Lemongrass
Chilli
Ginger marinade
Cucumber
Red cabbage
Coriander
Black sesame
Siracha mayonnaise

Cooking method on the next page

PAGE 38
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S
1 . Whis k t o ge t he r t he wa t e r , mi l k , y e a s t ,
s uga r a nd o il, a nd a llo w t o s i t f o r 5 - 1 0
minut e s t o le t t he y e a s t a c t i v a t e .

2 . C o mb ine t he f lo ur , s uga r , b a k i ng
p o wd e r a nd s a lt .

3 . Mix t o ge t he r t he we t a nd d r y
ingr e d ie nt s t o ma k e a d o ugh. Fo r m i nt o
a b a ll, c o ve r wit h a t e a t o we l , a nd a l l o w
t o r is e f o r a p p r o x t wo ho ur s .

4 . R o ll o ut t he d o ugh t o ¼ i nc h t hi c k ne s s
a nd cut wit h a r ing mo ul d t o ma k e c i r c l e s
o f d o ugh. The s e a r e y o ur b a o !

5 . Br us h o il o nt o o ne s id e o f t he b a o a nd
f o ld in ha lf . P la ce in a s t e a me r a nd c o v e r
f o r 3 0 minut e s .

6 . C o o k y o ur v e ga n c h' ck n, t he n f i l l y o ur
b a o wit h c h' c k n a nd t he f r e s h s a l a d s a nd
s a uc e s - e nj o y !

N
C R IS P Y C H 'C K
B A O B Y S IN I
K II A L A IN E N
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

BBQ J A CKF RUIT

BURGER

RECIPE BY: KAJA PERRAM

IN GR ED IE NT S

400g jackfruit
250ml cider
4 burger buns, halved and toasted
1 apple, peeled, cored and shredded
½ carrot, shredded
¼ red cabbage, thinly sliced
1 lime, juiced
6 tsp brown sugar
Coriander
150ml tomato ketchup
4 tbsp soy sauce
Ginger, finely grated
2 tsp garlic powder
4 tbsp apple cider vinegar
½ tsp cayenne pepper

DI RE CT ION S

1. Break the jackfruit into pieces and

combine in a pan with vinegar. Add
enough water to cover, bring to the boil,
then reduce the heat and simmer for 30-
35 minutes until liquid is gone. Then
shred the jackfruit.

Continued on the next page

PAGE 40
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S
2. Mix the apple, carrot, cabbage, lime
juice, brown sugar and coriander, then
leave this to marinate for 20 minutes.

3. Meanwhile, in a pan over a low heat

combine the ketchup, soy sauce,
remaining brown sugar, ginger, garlic
powder, apple cider vinegar and cayenne
pepper. Remove from the heat when the
mixture is simmering.

4. Combine ¾ of the sauce mixture with

the pulled jackfruit and gently reheat.
Place this mixture on the bun and top
with slaw. Serve with the remaining
sauce for dipping.

IT
BBQ JACKFRU
AJA
BURGER BY K
PERRAM
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

CRISPY
TOFU

RECIPE BY: MEERA VEDHARA

IN GR ED IE NT S

Firm Tofu
Sesame oil

Marinade
Cooked Carrot
Celery
Onion
Chinese 5 spice
Ginger
Garlic
Soy sauce
Smoked Paprika
Maple Syrup
Salt

DI RE CT ION S

1. Press the water out of the tofu - place

on a plate with something heavy on top.
This will help the tofu absorb the flavours.

2. Mix marinade ingredients, add the tofu

& leave for at least 2 hours. Pop it in the
oven on baking paper at 150 degrees for
10 minutes on one side, flip, add more
marinade, and bake for a further 10 mins.

3. Pop into an airfryer (or back into the

oven) with a tiny bit of sesame oil for 10
mins at 180 degrees to crisp up - Enjoy!

PAGE 42
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

CAULIFLOWER
WRAP

RECIPE BY: KHAMSA CAFE, SYDNEY

INSTAGRAM @KHAMSACAFENEWTOWN

IN GR ED IE NT S

Cauliflower florets
Canola oil
Mixed leaf Salad
Chopped tomatoes
Parsley
Onion
Mint leaves
Coconut tahini cream (mix coconut
yoghurt, tahini & minced garlic)
Coriander
Chickpeas soaked in turmeric
Pomegranate seeds

DI RE CT ION S

1. Shallow fry some cauliflower florets in

canola oil on medium-high, then set
aside on paper towel to drain excess oil.

2. Fold a piece of Lebanese bread in

half, then in half again to make a cone
shaped pocket.

3. Fill with mixed leaf salad, cauliflower,

tomatoes, parsley, onions, mint leaves.
Drizzle with Coconut tahini cream, and
finish with coriander, turmeric soaked
chickpeas and pomegranate seeds.

PAGE 43
NO MEAT MAY COMMUNITY COOKBOOK 2021
 C A U L IF L O W E R
MSA
WRAP BY KHA
CAFE, SYDNEY
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

VEGGIE
PATTIES

RECIPE BY: JEFFREY M DE LUNA

INSTAGRAM @FREYANDMARIA

IN GR ED IE NT S

3 medium-sized zucchini
2 small carrots
1 medium-sized sweet potato, peeled
1 cup spinach, chopped
¾ cup oat flour
¼ cup nutritional yeast
2 tbsp. ground flax seed
1 tsp ground cumin
1 tsp smoked paprika
1 tbsp garlic powder
1 tsp salt

DI RE CT ION S

1. Grate the zucchini, carrots and peeled

sweet potato. Place them in a bowl and
add 1 tsp of salt and let sit for 10
minutes and then give it a good mix.

2. Put the veggies into a colander and

drain as much liquid as possible, then
transfer to a bowl.

Continued on the next page

PAGE 45
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S
3. Add the chopped spinach, ground
flaxseed, nutritional yeast, ground
cumin, garlic powder, smoked paprika
and oat flour. Using clean hands, mix all
ingredients together.

5. Preheat the oven to 200 degrees

Celsius and line a baking tray with
parchment paper or a silicone reusable
baking mat.

6. Scoop 1/4 cup of the veggie mixture

and form a patty in your hands. You'll be
able to make 10-12 patties.

7. Place onto the baking tray and bake

for 20 minutes. Once done, gently flip
the patties and bake for another 15
minutes.

8. Serve immediately and enjoy with

gravy or with your favourite dipping
sauce.

ERS
V E G G IE B U R G
BY JEFFERY
M DE LUNA
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

PEPPER, MIN CE
& CHEES E P IE

RECIPE BY: KELLY MILLER

IN GR ED IE NT S

Olive oil
1 small onion, diced
3 mushrooms, diced
1 cup textured vegetable protein (TVP)
Tomato paste
Beef style stock powder
Gravy Powder
Onion Powder
Garlic Powder
Freshly ground pepper
2½ cups water
Frozen Peas
Corn starch
Plant-based cheese

DI RE CT ION S

1 . H y d r a t e t he TV P wit h wa t e r . Fr y
o nio ns a nd mus hr o o ms t he n a d d T V P ,
t o ma t o p a s t e , b e e f s t y le s t o c k , gr a v y
p o wd e r , o nio n p o wd e r , ga r l i c p o wd e r
a nd p e p p e r . Simme r f o r 3 0 mi nut e s .

2 . A d d f r o z e n p e a s a nd a l l o w t he m t o
c o o k . Ad d s ma l l a mo unt s o f c o r n s t a r c h
t o t hic k e n t he mi x t ur e .

3 . Line p ie ma k e r o r p i e t i n wi t h p a s t r y
o f y o ur c ho i c e , a nd a d d mi nc e mi x a nd
c he e s e . C o o k unt i l go l d e n.

PAGE 47
NO MEAT MAY COMMUNITY COOKBOOK 2021
 E &
P E P P E R M IN C
Y
C H E E S E P IE B
R
K E L L Y M IL L E
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

BEAN STUFFED
BREAD

RECIPE BY: ANN-MARIE OTTS VALDEZ

IN GR ED IE NT S

Onion, diced
Cilantro (coriander)
2 garlic cloves, minced
2 cans of kidney beans
Chilli
Salt
Pepper
Plant-based feta, crumbled
4 pizza pockets or homemade
pizza dough, divided into 4 pieces

DI RE CT ION S

1. Saute the onions and cilantro in a

pan, then once softened stir in the
minced garlic.

2. Rinse and drain kidney beans, mash

then add to the pan. Add some chilli,
salt and pepper to taste.

3. Wrap the bean mixture, along with

feta cheese, inside the pizza
dough/pockets.

4. Brush the top with some plant-based

milk to brown, add a few slots into the
dough for venting and cook at 475
degrees F (245C) for 18 minutes until
browned and crispy.

PAGE 49
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

KALE
SPANAKOPITA

RECIPE BY: SHERRIE MAEBRAE

IN GR ED IE NT S

2 tbsp soy or almond milk

4 cloves of garlic, minced
2 green onions, chopped
1 lemon, juiced
1 bunch of kale, chopped
2 tbsp olive oil
1 onion, diced
½ tsp pepper
24 sheets filo pastry
1 cup raw cashews (pre-soaked in
water 4-8 hours)

DI RE CT ION S

1. Drain the soaked cashews and blend

into a thick paste. Add the lemon juice
and milk, and blend until smooth.

2. Boil 2 inches of water in a saucepan,

turn down the heat to medium and
steam kale until wilted (covered). Set
aside to drain in a colander.

Continued on the next page

PAGE 50
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S
3. Clean the saucepan and add oil and
onions on medium heat to saute. Cook
until softened, then add garlic and cook
for another minute before adding the
kale, lemon juice, green onions, salt,
pepper and cashews. Mix well.

4. Preheat oven to 400 degrees F (200C).

Use olive oil to grease the oven pan for
the pastry. Arrange pastry in pan then
brush with more oil. Repeat this with 8
more filo pastry sheets. Avoid air bubbles.

5. Top the pastry with half of the kale

mixture, then add 8 more sheets of filo
pastry and oil. Top with the remaining
kale mixture, and 8 more sheets of filo
pastry.

6. Brush the top sheet of pastry with the

remaining olive oil, and bake for 20-25
minutes, until golden brown. Cut into
squares to serve.

KALE
BY
S P A N A K O P IT A
BRAE
S H E R R IE M A E
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

SAUSAGE & BEAN

CASSEROLE

RECIPE BY: NOREEN HEFFERNAN

IN GR ED IE NT S

2 tbsp olive oil

1 red onion, finely sliced
4 cloves garlic, grated
Red and yellow capsicum, sliced
Mushrooms, sliced
Celery, sliced
1 can chopped tomatoes
½ can water
Tomato puree
1 tsp basil
1 tsp oregano
Salt & pepper
1 tbsp smoked paprika
1 can mixed beans
1 can butterbeans
Veggie sausages

DI RE CT ION S

1. Fry the oil, onion, garlic, capsicum,

mushrooms and celery, then add the
chopped tomatoes & puree, basil, salt &
pepper, oregano, paprika and beans,
and cook on low for 30 minutes.

2. Meanwhile, cook sausages and add to

the casserole with a pinch of sugar to
combat acidity of tomatoes. Serve with
Noreen's Rye Bread on page 95.

PAGE 52
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES

LEN T I LS & SWEET

POT A TO HU MMUS

RECIPE BY: KYLIE PERROTTI

INSTAGRAM @TRIEDANDTRUERECIPES

IN GR ED IE NT S

Sweet potato hummus

2 large sweet potatoes (about 1¼

pounds total), peeled and diced into
large cubes
Avocado oil for roasting
15 ounce can chickpeas
3 tbsp tahini
1 orange, juiced
Salt and pepper to taste

Stewed Lentils

2 tsp avocado oil

1 yellow onion, minced
1 leek (or green garlic), thinly sliced
12 ounces mushrooms, thinly sliced
2 ounces sage leaves, minced plus a
few leaves left aside
½ tsp ground nutmeg
½ tsp crushed red pepper
½ tsp ground white pepper
1 cup French green lentils, rinsed
4 cups vegetable stock
Salt and pepper to taste
Plant based yoghurt
Extra virgin olive oil & dry parsley for
serving

Cooking method on the next page

PAGE 53
NO MEAT MAY COMMUNITY COOKBOOK 2021
 LOVELY LUNCHES
DI RE CT ION S
1. Preheat oven to 400°F. Arrange sweet
potatoes on a baking sheet & drizzle with
a tbsp of avocado oil. Roast for 40 mins
until very soft.

2. Meanwhile, heat oil in a large pot over

medium heat. Add the onion and leek (or
green garlic) and cook for 10 mins until it
begins to soften and turn golden brown.
Add mushrooms to the pot and cook 10
mins more.

3. Add sage leaves, salt, pepper, nutmeg,

white pepper and crushed red pepper,
and cook for 45 seconds, then add the
french green lentils and cook for a
further minute.

4. Pour in vegetable stock and bring to a

boil. Reduce heat and simmer for 40
mins, uncovered, until sauce is thickened
and lentils are tender. Taste and season
to preferences.

5. In a food processor combine chickpeas,

tahini, orange juice and 2 tsp extra virgin
olive oil. Pulse until blended, then add
the roasted sweet potato and pulse until
smooth. Add a bit of water to thin it out
to desired consistency. You shouldn’ t
need more than 1/4 cup. Taste and
season with salt and pepper. Set aside.

6. Right before serving, stir the whole

sage leaves into the lentils. Cook for 1
minute. Turn off heat.

7. To serve - spoon hummus onto shallow

bowls, use the back of your spoon to
smooth it out, then pile the lentils on top.
Garnish with plant based yogurt, extra
virgin olive oil, dry parsley, and black
pepper. Enjoy!

PAGE 54
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS
DINNERS
1. Sticky Cauliflower Wings
2. Spicy Green Bean Curry
3. Lentil Bolognaise
4. Korean Fried Tofu
5. The Best Vegan Ramen
6. Chickpeas & Greens
7. Spicy Beans & Celeriac Mash
8. Thai Noodle Soup
9. Chickpea Curry
10. Chilli Mushrooms
11. Crunchy Falafel
12. Traditional Ratatouille
13. Vegan 'Beef' & Broccoli
14. Red Lentil Chilli
15. Dal Khichdi
16. Lentil Meatballs
17. 'Honey' Mustard Baked Tofu

PAGE 55
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

STICKY CAULI
WINGS

RECIPE BY: FREY AND MARIA

INSTAGRAM @FREYANDMARIA

IN GR ED IE NT S

10-12 bite-sized cauliflower florets

¼ cup plain flour
1 tbsp nutritional yeast
1 tbsp garlic powder
1 tbsp cornstarch
1 tbsp smoked paprika
¾ cup plant-based milk
Salt to taste

Sauce Ingredients:

2 tbsp soy sauce

1 tbsp water
2 tbsp maple syrup
Juice of 1 lemon
1 tsp sriracha hot sauce
¼ cup tomato ketchup
2 tsp cornstarch

DI RE CT ION S
1. Sprinkle 1 tsp salt on the cauliflower
florets and set it aside.

2. In a medium-sized bowl, combine the

plain flour, garlic powder, cornstarch,
nutritional yeast, smoked paprika and
plant-based milk. Add 1 tbsp water and
salt to taste. Mix it well.

Continued on the next page

PAGE 56
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S

3. Dip the cauliflower into the batter and

coat with breadcrumbs, then place them
on a baking sheet and bake for 25
minutes at 210 degrees Celsius.

4. Meanwhile combine the soy sauce,

water, maple syrup, juice of 1 lemon,
sriracha hot sauce, ketchup and
cornstarch. Mix well and set aside.

5. In a non-stick pan, toast 1 tbsp.

sesame seeds for 1-2 minutes or until
golden brown (optional). Sauté 4 cloves
of diced garlic and pour the sauce
mixture into the pan. Stir until the sauce
thickens.

6. Add the baked cauliflower florets into

the pan and give it a good stir, making
sure that they are well coated with the
sauce.

7. Transfer to a plate and top with

chopped spring onions and sesame
seeds. Serve immediately and enjoy with
steamed rice.

S T IC K Y C A U L I
Y
W IN G S B Y F R E
A N D M A R IA
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

SPICY GREEN
BEAN CURRY

RECIPE BY : MITCHELLE ANDREY

IN GR ED IE NT S

Onion
Garlic
Red Chilis
Cup of rice wash (rice water)
Coconut Milk
Long Beans
Green Beans
Okra (lady finger)
Snow peas

DI RE CT ION S

1 In a sauce pan drizzle some oil, and

heat on a low to medium heat. Then
sauté the onion and garlic, until
browned. Add the long and green
beans, and sauté for 8-10 minutes.

2. Next add the Okra and Snow peas,

and mix. Add the rice water and let it
simmer for 5 minutes.

3. Add the chilli and coconut milk,

turn to low heat and stir for 8
minutes. Cover and simmer for 5
minutes.

4. Remove from heat and serve with a

cup of warm rice. Enjoy!
PAGE 58
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

LENTIL
BOLOGNAISE

RECIPE BY:LOUISE CLARE CAYZER

INSTAGRAM @VEGAN_LARDER

IN GR ED IE NT S

1 can tomatoes
2 tbsp tomato paste
1 large onion very finely chopped
1 large carrot very finely chopped
3-4 cloves garlic
1 tbsp olive oil
500 g cooked puy or green lentils
⅓ cup red wine
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
1 tsp Marmite or Vegemite (or other
yeast extract)

Optional extras:

1 tsp Chilli powder

Handful halved cherry tomatoes
DI RE CT ION S
A few drops of liquid smoke
Fresh herbs to sprinkle on at the end
50 g Dried Soya Mince (This creates a
more "meaty" Texture. Note: you will
need to add a little extra water if
using this)

Cooking method on the next page

PAGE 59
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S

1. In a large pan sauté the onions, garlic

(if using) & carrot in the olive oil until
soft.

2. Add the tomato paste and stir until

combined.

3. Add the lentils, herbs, wine, tin of

tomatoes, Marmite or Vegemite plus any
other optional extras and simmer for
around 20 mins.

4. Serve over spaghetti, or as a filling for

a pie or with some mash.

L E N T IL
Y
B O L O G N A IS E B
L O U IS E C L A R E
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

KOREAN
FRIED TOFU

RECIPE BY: NADIENE DEANE

IN GR ED IE NT S
300g T of u ( a dj ust to y our needs)
10m l da r k soy sa uce
2 tbsp f l our
4 tbsp cor nf lour
30g Gochuja ng pa ste
10m l k etchup
15m l r i ce vi nega r
25g Honey
3 cloves chopped ga r l ic
V eg eta bl e oil
1 tsp toa sted sesa m e seeds
Spr i ng oni on ( to ga r nish)

DI RE CT ION S
1. Drain the tofu, cut into bite sized
chunks, coat in soy sauce, then coat in
cornflour. Heat vegetable oil in a pan,
and fry the tofu for about 5 mins, until
the flour is cooked and a little crispy.
Remove and place on a paper towel.

2. Mix together the gochujang paste,

vinegar, ketchup honey and a tbsp water.

3. In a clean pan, fry garlic for a minute,

then add your sauce mix. Once thickened
add your tofu and sesame seeds. Give it a
good toss VOILA!! Garnish with sliced
spring onions, and serve with rice.

PAGE 61
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

THE BEST
VEGAN RAMEN

RECIPE BY : KYLIE PERROTTI

INSTAGRAM @TRIEDANDTRUERECIPES

IN GR ED IE NT S

1 tbsp avocado oil

1 yellow onion peeled and thinly
sliced
8 ounces shiitake mushrooms thinly
sliced
4 cups vegetable stock
¼ cup mirin
1 tablespoon soy sauce
1 bunch red radishes greens
reserved, radishes thinly sliced into
rounds
2 tsp sesame oil
2 tsp shichimi togarashi
1 tsp black sesame seeds or use
white sesame seeds
2 tbsp red miso
⅓ cup tahini
2 tbsp chili oil to taste, add as much
or as little as you like
12 ounces fresh green beans halved
16 ounces fresh or frozen ramen
noodles
Salt and pepper to taste

Cooking method on the next page

PAGE 62
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S

1. Heat oil in a large pot over medium

heat. Add the onions and cook, stirring
regularly, for 5 minutes until they just
begin to soften.

2. Add the sliced shiitake mushrooms to

the onions and cook for 5-6 minutes.
Season with salt and pepper.

3. Add the mirin and soy sauce to the

mushrooms. Pour in the vegetable stock
and bring to a boil. Reduce heat and
simmer for 30 minutes.

4. Rinse the radish greens thoroughly

and set aside. Toss the sliced radishes
with sesame oil, shichimi togarashi, salt,
and sesame seeds and set aside.

5. Combine the miso, tahini, and chilli oil

in a bowl and whisk until mostly smooth.
Set aside.

6. Right before the broth finishes

simmering, add the noodles to boiling
water. Drain and divide the cooked
noodles between four bowls.

7. Turn the heat down to very low on the

broth. Whisk in the miso mixture. Add
the green beans and radish greens and
allow the heat from the broth to cook
the beans. Once the beans are bright
green and tender-crisp, turn off the
heat. Taste and season to your
preferences.

8. Ladle the hot broth over the ramen

noodles. Arrange the sliced radishes on
top. Enjoy!

AN
THE BEST VEG
L IE
RAMEN BY KY
PERROTTI
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

CHICKPEAS &
GREENS

RECIPE BY: EMMA LEWIN

(INSPIRED BY THE BROKE VEGAN)

IN GR ED IE NT S
3 tbsp ol i ve oil
1 l a r ge r ed onion, f inely sliced
2 ga r l i c cl oves, cr ushed or chopped
1 tsp sweet pa pr ik a
½ tsp gr ound cum i n
½ tsp gr ound cinna m on
2 x 400g ti n chi ck pea s
400g ti n chopped tom a toes
400g l ea f y gr eens ( k a le, spi na ch,
cha r d)
50g r a i sins or sulta na s
Sa l t & Pepper

DI RE CT ION S

1. Heat the oil in a large pan, add the

onion and cook over a low heat for 8-10
minutes until soft.

2. Add the garlic and cook for 2 minutes,

then add the spices and cook for
another minute.

3. Add the chickpeas with their liquid,

and the chopped tomatoes. Bring to the
boil, then simmer for 20 minutes.

4. Add the greens & raisins, cook for 5-

10 minutes more, and serve!

PAGE 64
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

SPICY BEANS &

CELERIAC MASH

RECIPE BY : KYLIE PERROTTI

INSTAGRAM @TRIEDANDTRUERECIPES

IN GR ED IE NT S

1 tablespoon neutral oil for frying

2 shallots peeled & sliced into
wedges
2 tsp smoked paprika
2 tsp chilli powder
1 tsp sweet paprika
1 tsp cayenne powder or crushed red
pepper more or less, to taste
½ tsp ground white pepper
4 cups vegetable stock
1 tbsp brown sugar or maple syrup
15 ounce can cannelloni/navy beans,
or chickpeas; drained and rinsed
Salt to taste
2 scallions minced, white and green
parts separated
2 pound celery root peeled & cubed
4 Yukon gold potatoes peeled &
cubed
¾ tsp salt plus more, to taste
1 tsp garlic powder
½ tsp white pepper
¾ cup plant-based milk
¼ cup cream optional (use coconut
milk or your favourite plant-based
cream)
2 tbsp butter optional

Cooking method on the next page

PAGE 65
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S
1. Heat the oil in a wide pot over medium
heat. Add the shallots and cook for 5
minutes, stirring occasionally, until
golden brown.

2. Turn the heat to medium-low and add

the smoked paprika, chilli powder, sweet
paprika, cayenne powder, and white
pepper and toss to coat the shallots in the
spices. Cook for 30 seconds until the
spices become fragrant.

3. Immediately pour in the vegetable

stock and bring to a boil. Add the brown
sugar and beans and reduce heat to low.
Simmer for 30 minutes, seasoning to your
preference as the beans cook.

4. Cover the potatoes and celeriac with

water in a medium pot and add with 1
teaspoon salt. Bring to a boil and cook for
20-30 minutes until fork tender. Drain.

5. Return the cooked potatoes and

celeriac to the pot over low heat. Add the
garlic powder, white pepper, and milk and
use an immersion blender to puree until
desired texture is reached. If a more
decadent mash is desired, add cream and
butter. Add more milk, as necessary, to
reached desired consistency. Taste and
season with salt. Keep warm.

6. Right before serving, stir the white

parts of the scallions into the beans and
cook for 3-4 minutes more. Taste and
season once more to your preferences.
Turn off the heat.

7. Spoon the mashed celeriac into shallow

bowls and flatten it with the back of a
spoon. Ladle the beans on top and
garnish with more scallions. Enjoy!
S P IC Y B E A N &
C E L E R IA C B Y
TTI
K Y L IE P E R R O
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

THAI NOODLE
SOUP

RECIPE BY: SUSANNA KABLE

IN GR ED IE NT S
Adjust qua ntiti es to y our needs/ l i k i ng
Ga r l i c
Oni on
Ginger
R ed Cur r y Pa ste ( vega n)
V egeta bl e stock
" F y sh" sa uce
Soy Sa uce
V egeta bl es of y our choi ce
Coconut Mi l k
T of u
R ice N oodl es

DI RE CT ION S
1. Fry-off the garlic, onion, ginger, and
vegan red curry paste.

2. Add vegetable stock, “fysh” sauce, soy

sauce and stir.

3. Add veggies of your choice and stir

until they are cooked through.

4. Add coconut milk at the end and cook

through for a few more minutes.

5. Serve with rice noodles, fried tofu,

basil, spring onions and chilli. Super
easy and super delicious!
PAGE 67
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

CHICKPEA
CURRY

RECIPE BY : JADE HOSKINS-BRENNARD

IN GR ED IE NT S

1 medium butternut squash (3-4

cups, cubed)
2 tbsp coconut oil
1 red onion
4 garlic cloves
thumb sized piece of ginger
1 tbsp curry powder
1 tsp garam masala
½ tsp ground cumin
¼ tsp turmeric
¼ tsp hot chilli powder
1 tin chopped tomatoes (400ml)
1 tin coconut milk (400ml)
200ml vegtable stock
1 can chickpeas (400g)
Salt and pepper

DI RE CT ION S

1. Preheat oven to 200c. Peel the

squash and cut into 1cm cubes. Place
on a baking tray, drizzle with oil and
salt & pepper, and bake for 35-40
minutes until starting to brown.

Continued on the next page

PAGE 68
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S

2. Add coconut oil to a large pan on

medium heat, add the onion and cook for
a few minutes. Add the garlic and grated
ginger and cook for a further minute.

3. Add all the spices - curry powder,

garam masala, cumin, cumin seeds,
turmeric, and chilli powder. Cook for 30
seconds until fragrant - you may need to
add a little extra oil so it doesn't burn.

4. Add the chopped tomatoes, coconut

milk and vegetable stock, and bring to a
gentle simmer. Cook for 10 minutes.
Transfer to a bowl and blend until
smooth. Transfer back to the pan.

5. Add the chickpeas and cook for 5-10

minutes - your sauce will be a nice thick
creamy orange colour. Season with salt
and pepper, and add some extra chilli
pepper.

6. Add the roasted butternut squash to

the pan and stir. Serve with basmati rice
and top with fresh coriander,

RRY
C H IC K P E A C U
K IN S -
BY JADE HOS
BRENNARD
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

CHILLI
MUSHROOMS

RECIPE BY: FREY AND MARIA

INSTAGRAM @FREYANDMARIA

IN GR ED IE NT S

10-12 pcs button mushrooms, sliced

in half
¼ cup cornstarch
½ onion, diced
4 cloves garlic, diced
¼ cup tomato ketchup
¼ yellow bell pepper cut into ½ inch
chunks
¼ red bell pepper cut into ½ inch
chunks
¼ green bell pepper cut into ½ inch
chunks
1 tbsp hoisin sauce
2 tbsp sweet chilli sauce
½ cup water
2 tbsp soy sauce
2 tbsp raw sugar
½ tsp chili flakes

Optional toppings - chopped spring

onions and sesame seeds

DI RE CT ION S

1. Boil the mushrooms in a pot for 5-8

minutes, drain the water and transfer
them in a large bowl. Add the cornstarch
and gently toss to evenly coat the
mushrooms.
Continued on the next page
PAGE 70
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S

2. Next, lay them onto a baking sheet

and bake in the oven for 15 minutes at
200 degrees Celsius.

3. In a non-stick pan, sauté the garlic,

onion, green bell pepper, red bell
pepper, yellow bell pepper, chilli flakes,
ketchup, sweet chilli sauce, hoisin sauce,
soy sauce and water. Mix them well. Let
simmer for 5 minutes or until sauce has
thickened.

4. Add the baked mushrooms into the

pan and give it a good stir. Then add the
raw sugar and continue mixing for
another 2 minutes making sure that the
mushrooms are well coated with the
sauce.

5. Transfer onto a plate and top with

chopped spring onions and sesame
seeds. Serve immediately and enjoy with
steamed rice.

C H IL L I
Y
MUSHROOMS B
R IA
FREY AND MA
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

CRUNCHY
FALAFEL

RECIPE BY: ARETHA SANKOFFEE BURNS

(INSPIRED BY SIMON BRYANT)

IN GR ED IE NT S

100g (½ cup) dried chickpeas

100g (½ cup) dried broad beans
1 large onion, chopped
2 cloves garlic, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
2 long green chillies, de-seeded and
chopped
½ tsp baking powder
2 tbsp plain or cornflour, if needed
salt flakes & cracked black pepper
½ bunch parsley leaves, roughly
chopped
½ bunch coriander leaves, roughly
chopped
½ bunch mint leaves, roughly
chopped
2 cups flavour neutral oil

Cooking method on the next page

PAGE 72
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S
1. For best results prepare the night
before by soaking your chickpeas and
broad beans in plenty of cold water in the
fridge overnight.

2. Drain the water and place both the

chickpeas and broad beans into a food
processor along with onion, garlic, ground
coriander, cumin, chilli, baking powder,
salt and pepper. Pulse until the mixture
starts to bind together. Add the parsley,
coriander and mint, then pulse to mix
through.

3. Grab a golf ball-sized amount of the

mixture and form a ball. The mixture
should be sticky - If the mix is either too
wet or too crumbly, add about 1½ tbsp of
flour, and pulse again.

4. Preheat oven to 180°C (fan-forced).

Heat the oil in a large, deep saucepan.
Working in batches, fry the falafels for 3-4
mins until golden brown. Drain on paper
towel then transfer to a baking tray and
finish in the oven for 5 or so minutes.

5. Serve your falafel with tabbouleh or

salad, hummus, tzatziki and garlic herb
naan/flatbreads. Delicious!

AFEL
CRUNCHY FAL
BY ARETHA
URNS
SANKOFFEE B
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

TRADITIONAL
RATATOUILLE

RECIPE BY: ROSE MITCHELL

(INSPIRED BY TASTY)

IN GR ED IE NT S

2 eg g pl a nts
6 r om a tom a toes
2 y el l ow squa shes
2 z ucchi ni' s
2 tbsp olive oil
1 oni on, di ced
4 cloves ga r lic, m i nced
1 r ed ca psicum / bell pepper , di ced
1 y el l ow ca psicum / bel l pepper , di ced
2 ca ns of cr ushed tom a toes ( a ppr ox .
800g )
2 tbsp chopped f r esh ba si l
2 tbsp chopped f r esh ba si l
1 tsp ga r li c, m inced
2 tbsp C hopped f r esh pa r sley
2 tsp f r esh thy m e
Sa l t & pepper , to ta ste
4 tbsp ol i ve oil

DI RE CT ION S

1. Preheat the oven 190˚C. Slice the

eggplant, tomatoes, squash, and
zucchini into approximately 1-mm slices.

Continued on the next page

PAGE 74
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S
2. Heat the olive oil in a 12-inch/30-cm
oven-safe pan over medium-high heat.
Sauté the onion, garlic, and
capsicum/peppers until soft.

3. Season with salt & pepper, then add

the tinned tomatoes. Stir to mix all the
ingredients. Remove from heat, then stir
in the basil.

4. Arrange the sliced veggies in

alternating patterns, (for example,
eggplant, tomato, squash, zucchini) on top
of the sauce making a spiral pattern.
Season with salt & pepper.

5. In a bowl, mix together the remaining

herbs - garlic, basil, parsley, thyme, salt,
pepper and olive oil. Spoon this over the
vegetables.

6. Cover the pan with foil and bake for 40

minutes. Uncover, and bake for another
20 minutes. Serve and enjoy!

R O S E 'S
BY
R A T A T O U IL L E
LL
R O S E M IT C H E
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

VEGAN BEEF
& BROCCOLI

RECIPE BY: ANIQUE HUNTER

IN GR ED IE NT S
Adjust qua ntiti es to y our needs/ l i k i ng
La r g e Por tobell o m ushr oom ( a l l ow 1
per per son)
B r occol i
Oni on
Ga r l i c
Gr a vy of y our choi ce

DI RE CT ION S
1. Chop the onion and mince the garlic,
then add to your pan with a little oil.
While this is cooking, thinly slice your
portobello mushrooms, add to the pan
and cook until browned.

2. Add your gravy to the pan and a little

water and stir to coat the mushrooms.

3. Add in the chopped broccoli - lay this

on top to steam.

4. Once cooked through season with

some salt and pepper - a little extra
pepper will give it a lovely peppery kick.
Delicious and easy!

PAGE 76
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

RED LENTIL
CHILLI

RECIPE BY: DONNA MORRISON

IN GR ED IE NT S

450 grams of red lentils

8 cups of water
2 cans of salt free tomatoes
½ cup salt-free tomato paste
1 large onion, chopped
2 large red capsicum
12 dates
8 cloves of garlic, finely minced
4 tbsp apple cider vinegar
1½ tbsp parsley flakes
1½ tbsp oregano
1½ tbsp salt-free chilli powder
2 tsp smoked paprika
½ tsp chipotle powder
¼ tsp crushed red pepper flakes

DI RE CT ION S

1. Blend the dates, tomatoes,

capsicum and garlic in a blender and
blend until smooth.

2. Place all remaining ingredients with

the sauce into an electric pressure
cooker and cook on high for 10
minutes, or alternatively, place all
ingredients in a slow cooker and cook
on low for 6-8 hours.

PAGE 77
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

DAL KHICHDI
(Y EL LO W LEN TIL S )

RECIPE BY: AASTHA BAPNA

IN GR ED IE NT S

½ cup ba sm a ti r ice
¼ cup y ellow l enti ls ( a ny l enti l s a r e
f i ne) I used “y ell ow m oong da l ”
2½ cups wa ter
Sa l t
¼ tsp T ur m er ic
Pa pr i k a / r ed pepper powder
Olive oi l / ghee/ butter

DI RE CT ION S

1. Wash and soak the lentils and rice for

about 20 mins, then drain.

2. In a pressure cooker/rice cooker, add

rice, lentils, water, turmeric and some
salt to taste. You can increase the water
if you like to make it more mashed. After
2-3 whistles, turn off the cooker, and let
it cool down.

3. Open the lid, mash the Khichdi with a

spoon, add more water if needed and
cook in open lid for about 5 more mins.

4. Serve topped with olive oil and black

pepper - these combined with the
turmeric are a super immunity booster!
PAGE 78
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

LENTIL
MEATBALLS

RECIPE BY: ROBERTA COLOMBO

INSTAGRAM @MYVEGATELIER

IN GR ED IE NT S

70g sweet potato

100g lentils
2 tbsp soya sauce
2 tbsp extra virgin olive oil
2 tsp of garlic paste, (can be replaced
with a couple of cloves of fresh garlic
and a dash of oil)
Garlic powder
Onion powder
Salt & pepper
Pinch nutmeg
Bunch of fresh herbs - parsley,
chives, basil
2 tbsps ground linseed
1 tbsp of psyllium husk

Cooking method on the next page

PAGE 79
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S
1. Steam your sweet potato, and then
brown off in a pan.

2. Cook the lentils in a pan with oil,

seasoning, a stock cube and water.

3. Blend the sweet potato, lentils and

remaining ingredients until you have a
patty mixture, season, and then
refrigerate for a couple of hours to set.

4. Form your mixture into meatballs, and

either serve them browned in a pan, with
a simple tomato sauce, or add them to
skewers with veggies for a great BBQ dish!

ATO
L E N T IL & P O T
Y
MEATBALLS B
OMBO
ROBERTA COL
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DINNERS

BAKED 'HONEY'
MUSTARD TOFU

RECIPE BY: TRACEY SHARMAN

INSTAGRAM @THE_LENTIL_DIARIES

IN GR ED IE NT S

Adjust qua ntiti es to y our needs

F ir m tof u
V eg a n chi ck en stock
V eg a n B eef stock
R ice Ma l t Sy r up
B r own Suga r
Dij on Musta r d
Pepper

DI RE CT ION S

1. Freeze, thaw and then press the tofu

first, to remove excess water. This helps
the tofu to absorb the flavours.

2. Score your tofu, and then marinade in

a mixture of vegan beef and chicken
stock (to get a ham like flavour) with
liquid smoke and olive oil.

3. After a couple of hours drain the tofu

(saving the marinade) and roast for 40
minutes.

Continued on the next page

PAGE 81
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S
4. Whilst the tofu is roasting, take the
marinade liquid and put into a pan with
about 3 tbsp rice malt syrup, a little
brown sugar, good dollops of dijon
mustard and pepper. Simmer until it
thickens.

5. Slather this mixture over your roasted

tofu, and do a second roasting for about
15 mins. Keep basting every 5 mins.

6. Allow to cool slightly before serving.

It's easier to slice if you turn it over first
and cut from the solid side.

7. Serve with jacket potatoes, whipped

herb butter and steamed veg, or why not
try Tracey's Yorkshire Pudding recipe on
page 91 for a full roast dinner!

TARD
'H O N E Y ' M U S
BY
BAKED TOFU
MAN
TRACEY SHAR
NO MEAT MAY COMMUNITY COOKBOOK 2021
 SCRUMMY
SNACKS & SIDES
1. Aubergine Pate
2. Vegan Pork Pies
3. Brussel Sprout & Red Onion Salad
4. Yorkshire Puddings
5. Indian Cauliflower & Lentil Rolls
6. Easy Peasy Potato Bread
7. Rye, Oats & Seed Bread
8. Choc Banana Oat Bars
9. Choc Raisin No-Bake Balls
10. Mango & Kiwi Chia Pudding

PAGE 83
NO MEAT MAY COMMUNITY COOKBOOK 2021
 SCRUMMY SNACKS & SIDES

AUBERGINE
PATE

RECIPE BY: MARGOTKA RYBKA

IN GR ED IE NT S

2 medium aubergines
Paprika
Salt
Olive oil
1 onion, chopped
200gm soft tofu

DI RE CT ION S

1. Cut the aubergines into slices and

coat with paprika, salt and olive oil.

2. Bake at 180C (350F) for 30 minutes.

3. Allow to cool, then add to a blender

with the onion and tofu. Blend to a
smooth, creamy consistency.

4. Serve with fresh bread or as with

some crackers and dairy-free cheese!
Enjoy!

PAGE 84
NO MEAT MAY COMMUNITY COOKBOOK 2021
 ATE
A U B E R G IN E P
A
BY MARGOTK
RYBKA
NO MEAT MAY COMMUNITY COOKBOOK 2021
 SCRUMMY SNACKS & SIDES

VEGAN PORK
PIES

RECIPE BY: TRACEY SHARMAN

INSTAGRAM @THE_LENTIL_DIARIES

IN GR ED IE NT S

For the hot water crust

300g plain flour

130g vegetable shortening
80ml water
Pinch of salt

For the "pork" filling

4 Linda McCartney's sausages

1 small onion
½ cup breadcrumbs
¼ whole fresh nutmeg grated
1 tsp dried sage
1 tsp dried thyme
1 tsp mustard
Salt and pepper

For the jelly layer

1 cup cooled chicken style stock (or

vegetable if you prefer)
2 tsp Jel-It-In

Cooking method on the next page

PAGE 86
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S
1. In a bowl mix the flour and salt, and grate in
half of the vegetable shortening. Rub together
using your fingers until it resembles
breadcrumbs.

2. In a small saucepan on a low to medium heat,

add the water and remaining vegetable
shortening and heat until the fat has melted and
the liquid is hot (not boiling). Pour this liquid
into your flour mix and stir together using a
wooden spoon. Once cool enough to handle, mix
with your hands to form a smooth dough, then
wrap in cling film and place in the fridge.

3. Place all filling ingredients into a food

processor and blitz - ensuring the mixture is
still coarse, but blended enough to hold its
shape. Place into a bowl and pop into the fridge.

4. Now, take your pastry out of the fridge and

kneed to warm up. Divide into 6 equal pieces.
Take one piece and remove roughly a 5th of it
(this will form the pie lid). Take the large part
and form into a ball before placing it on a
lightly floured surface. Using your fingers,
gently tease & press out into a rough circle. It
needs to be large enough to fill a muffin tin and
have an overhang to help form the seal for the
lid. Press gently into the tin, making sure you
don't create any cracks or holes. Repeat the
process with the other 5 pieces, then cover with
a damp tea towel.

5. Preheat your oven to 200C. Take the sausage

mix, and shape into apricot sized pieces. (Check
the size against your pie bottoms - it needs to
be smaller and not any higher than the pastry
case.) Place the sausage mix balls onto a lined
baking sheet, and place into the oven to bake
for about 15 minutes.
Continued on the next page

P IE S
VEGAN PORK
BY TRACEY
SHARMAN
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S

6. Allow to cool and then pop into each pastry

shell upside down so that the flat bottom of the
sausage is at the top. Take out your spare
dough and give it a quick kneed before pressing
out into circles large enough to cover the top of
the pies. Brush the edge of the bases with a
little water and lay a lid over the top. Pinch and
squeeze the lid and base edges together to form
a seal. Then using a skewer or similar, poke a
hole in the centre of each lid.

7. Brush with a little milk and pop into the oven

for 40 minutes. After this time, remove each pie
from the tray and place them onto a lined
baking sheet and bake for a further 10 minutes.
Remove from the oven and allow to cool.

8. Now, place a third of your stock into a small

bowl and sprinkle in your Jel-It-In. Mix until the
powder is all dissolved. Whisk this into the
remainder of the stock in a small pan. Heat and
simmer for approximately 1 minute, stirring
constantly.

9. Now to add the jelly mixture into the pies

through the holes in the lids. You can use a
syringe, a small funnel, or spoon it in. Add in
the jelly until it spills out of the hole in the top.
If your jelly begins to set in the pan, just gently
reheat. Leave your pies to cool completely, and
serve as part of a huge platter of goodies,
ensuring you have the essentials - ketchup or
brown sauce and pickles!

P IE S
VEGAN PORK
BY TRACEY
SHARMAN
NO MEAT MAY COMMUNITY COOKBOOK 2021
 SCRUMMY SNACKS & SIDES

BRUSSEL SPROUT &

RED ONION SALAD

RECIPE BY: ADEL WAY

IN GR ED IE NT S

Brussel sprouts
Red onion
Olive oil
Baby spinach
Dried cranberries

DI RE CT ION S

1. Half Brussel sprouts and

combine with red onion. place in
a baking dish and drizzle with
olive oil.

2. Bake for 15-20 minutes at 180C

(350F).

3. Allow to cool before serving on

a bed of baby spinach. Top with
cranberries.

PAGE 89
NO MEAT MAY COMMUNITY COOKBOOK 2021
 OUT &
BRUSSEL SPR
LAD
R E D O N IO N S A
BY ADEL WAY
NO MEAT MAY COMMUNITY COOKBOOK 2021
 SCRUMMY SNACKS & SIDES

YORK SHIR E
PUDD I NG S

RECIPE BY: TRACEY SHARMAN

INSTAGRAM @THE_LENTIL_DIARIES
MAKES 12 YORKSHIRES

IN GR ED IE NT S

Vegetable oil
1 and ½ cups self raising flour
1 and ½ cups soy milk
½ cup cold water
Egg replacer to the value of 6 eggs
(don't make it up until the recipe
specifies) Orgran brand is the best.
1 tsp baking powder
Good pinch of salt

DI RE CT ION S

1. The first and most important thing is

to turn your oven on to its highest heat
setting.

2. Place about 1 tbsp of vegetable oil

into each cavity of the muffin tray. Place
the tray onto the middle shelf in your
oven and leave there whilst you make
up the batter.

Continued on the next page

PAGE 91
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S
3. Sieve the flour, salt and baking powder into
a large bowl and whisk in the milk and water
until you have a smooth batter. Place into the
fridge to chill for ten minutes.

4. Check your tin in the oven. If your eyes

sting when you open the oven door, then the
oil is hot enough. Leave for a little longer if
not. It's the best test for hot oil!

5. Once the oil is ready, make up your egg

replacer according to the packet instructions.
Take out your batter, give it a good whisk, and
gently stir through the replacer.

6. Carefully remove the hot tin and, working

quickly, pour the batter into each cavity
almost to the top (they will immediately rise a
little). Don't worry if they aren't all perfect.
Any leftover batter can be used to thicken
your gravy. Put them straight back into the
oven. Important note - do not open the oven
door or the Yorkshire's will sink. Leave them
for 20-25 minutes until they are golden brown
and risen.

7. Serve immediately with lashings of gravy

either as an appetiser to a main meal or as
part of a Sunday Vegan roast dinner.

Y O R K S H IR E
P U D D IN G S B Y
MAN
TRACEY SHAR
NO MEAT MAY COMMUNITY COOKBOOK 2021
 SCRUMMY SNACKS & SIDES

INDIAN CAULI &

LENTIL ROLLS

RECIPE BY: FIONA GRAY

IN GR ED IE NT S

1 cup split red lentils

¼ cup vegetable oil
1 onion, diced
1 cup cauliflower, finely chopped
2 cloves garlic, finely chopped
1 tbsp ginger
1 tbsp cumin
1 tbsp mild curry powder
2 tbsp paprika
¼ cup roasted salted cashews, finely
chopped
1 kumara, grated
1 cup spinach or kale, finely chopped
1 tbsp sweet soy sauce
2 tsp salt
½ tsp black pepper
½ cup plant-based cheese
4 sheets pastry

Cooking method on the next page

PAGE 93
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S

1. Add lentils to a pan with 3 cups of water, cook

on high for 20 minutes. Drain lentils and set
them aside.

2. On low heat add oil, onions, cauliflower, garlic

and ginger to a frying pan. Cook for 5 minutes
before adding the spices.

3. Add lentils, cashews, kumara, spinach, soy

sauce, salt and pepper. Cook until well combined,
then refrigerate the mixture until cool.

4. Mix in the cheese, then divide the mixture

between the pastry sheets. Roll the pastry into
logs, pinching to join.

5. Lightly brush the join and top of the rolls with

oil. Slice each roll into 5 and top with a sprinkle
of curry powder.

6. Freeze rolls for 20 minutes to firm, then cook

rolls on a lined baking tray for 30 minutes at 200
degrees celsius.

&
IN D IA N C A U L I
BY
L E N T IL R O L L S
F IO N A G R A Y
NO MEAT MAY COMMUNITY COOKBOOK 2021
 SCRUMMY SNACKS & SIDES

RYE , OATS &

SEE D BR EAD

RECIPE BY: NOREEN HEFFERNAN

IN GR ED IE NT S

250g rye flour

100g white flour
½ tsp brown sugar
½ tsp salt
1 tsp bread soda
1 egg replacement
175ml vegan buttermilk
150ml water

DI RE CT ION S

1. Preheat oven to 220 degrees C (428F).

2. Mix your dry ingredients together,

then mix your wet ingredients together.
Finally, mix both together until the
mixture is a soft dropping consistency.

3. Place into a lined loaf tin and set

aside for 20-30 minutes.

4. Top with extra oats, seeds and nuts if

you wish, then bake for 35 minutes.
Enjoy with Noreens Sausage & Bean
Casserole on page 52.

PAGE 95
NO MEAT MAY COMMUNITY COOKBOOK 2021
 SCRUMMY SNACKS & SIDES

EASY PEASY
POTATO BREAD

RECIPE BY: JANET COFIELD

IN GR ED IE NT S

2 cups of all-purpose flour

Pinch of salt
1½ cups warm water
Sugar
2 tbsp yeast
3 medium potatoes, peeled and cut
into chunks
2 medium carrots
3 garlic cloves
½ cup vegan mozzarella

DI RE CT ION S

1. Combine the flour and salt. Mix the

warm water, sugar, and yeast. Let it sit
for 5 minutes.

2. Add this to the flour and mix by hand

until your dough forms a ball. Let your
dough sit for an hour.

3. Meanwhile, boil your potatoes, carrots,

garlic, salt, and sugar. Once soft, mash
the veggies and add in the mozzarella.

Continued on the next page

PAGE 96
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S

4. Divide the dough into two pieces, and roll

out one piece at a time into circle 1/4 inch
thick, add half of the potato mixture to the
centre, then fold the edges of the dough to the
centre.

5. Push down on the centre gently to make a

disc, then use a rolling pin to flatten out - the
disc should be around 8 inches across.

6. Use vegan milk and olive oil to brush onto

the top of each disc. You can also top your
bread with sesame seeds, or any other toppings
you like. Bake at 400 degrees F. for 10-15 min.

EASY PEASY
D BY
POTATO BREA
D
J A N E T C O F IE L
NO MEAT MAY COMMUNITY COOKBOOK 2021
 SCRUMMY SNACKS & SIDES

CHOC BANANA
OAT BARS

RECIPE BY: LAURA LOUISE

IN GR ED IE NT S

200g Rolled oats

4 ripe bananas
1 tsp cinnamon
1-2 tbsp water
Dark chocolate (optional)

DI RE CT ION S

1. Pre-heat your oven to 200 c.

2. Mash your bananas in a large bowl,

then mix in your oats, cinnamon and
water. You may want to add a little more
water if your mixture is too dry.

3. Mix until a slightly sticky consistency.

At this point you can break up some dark
chocolate and crumble in. Mix so that it
is evenly distributed.

4. Line a baking tin with baking paper,

evenly spread your mixture into the tin,
and bake for 20-25 minutes.

5. Once cooled, slice into squares.

(approx. 8-10 squares) - Enjoy!

Tip - You can also add fruits like

blueberries or sultanas, or nuts & seeds!

PAGE 98
NO MEAT MAY COMMUNITY COOKBOOK 2021
 CHOC BANANA
OAT BARS BY
L A U R A L O U IS E
NO MEAT MAY COMMUNITY COOKBOOK 2021
 SCRUMMY SNACKS & SIDES

CHOC RAISIN
NO-BAK E BALLS

RECIPE BY: EMMA LEWIN

MAKES 18 BALLS

IN GR ED IE NT S

1½ cups rolled oats

½ cup chocolate protein powder
(about 2 scoops)
½ tsp cinnamon
1 tbsp chia seeds
½ cup smooth natural nut butter (I
used almond, make sure it's a sticky,
drippy one)
3 tbsp honey/maple syrup
⅓ cup raisins
2–4 tbsp liquid of your choice i.e
plant-based milk or water

DI RE CT ION S

1. In a large bowl add the oats, protein

powder, cinnamon and chia seeds and
stir to combine.

2. Add in the nut-butter and

honey/maple syrup. Stir to combine.

3. Add in your raisins. The mixture

should be slightly sticky but still
crumbly.

Continued on the next page

PAGE 100
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S

4. Slowly add in the liquid 1 tablespoon

at a time, and using your hands (VERY
messy bit!) combine until it comes
together into a sticky ball that holds
together. If mixture is too dry, add in
more liquid but not so much that it
won’ t hold shape.

5. Roll into balls using hands. Mixture

will make approximately 18 ping pong
sized balls.

6. Place into a container and pop in the

fridge for at least 30 minutes to set.
They can be stored in the fridge until
ready to eat, will last about a week.

NO
C H O C R A IS IN
BY
BAKE BALLS
E M M A L E W IN
NO MEAT MAY COMMUNITY COOKBOOK 2021
 SCRUMMY SNACKS & SIDES

MANGO & KIWI

CHIA PUDDING

RECIPE BY: FREY & MARIA

INSTAGRAM @FREYANDMARIA

IN GR ED IE NT S

3 tbsp chia seeds

½ cup almond milk
¼ cup diced frozen mango or ¼
cup diced kiwi fruit
2 tsp maple syrup
½ cup plant-based yogurt
¼ cup diced mango or ¼ cup
diced kiwi

DI RE CT ION S

1. Mix all ingredients together and leave

chia pudding in the fridge overnight or
keep it refrigerated for at least 2 hours
before serving.

2. Top it with your favourite fruit and

plant-based yogurt. Enjoy this simple
and satisfying snack!

PAGE 102
NO MEAT MAY COMMUNITY COOKBOOK 2021
 I
M A N G O & K IW
BY
C H IA P U D D IN G
F R E Y & M A R IA
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS
DESSERTS
1. Lemon Tarts
2. Black Bean Choc Mousse
3. Spelt Apple Cake
4. Traditional Scones
5. Peanut Butter Choc Blizzard
6. Strawberry Cheesecake
7. Cinnamon Scrolls

PAGE 104
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DESSERTS

LOVELY
LEMON TARTS

RECIPE BY: TRACEY SHARMAN

INSTAGRAM @THE_LENTIL_DIARIES

IN GR ED IE NT S

Pastry

250g flour
120g butter
30g s uga r

Filling

1 cup lemon curd

1 cup coconut cream (the solid top
part from a chilled tin)
1 cup raw cashews blended to a
cream with half a cup of soy milk
1 tsp vanilla extract
A little y ellow food c olo u r i n g

DI RE CT ION S

1. Rub all the pastry ingredients

together and add cold water. Bring to a
dough then wrap and chill for 20 mins.

2. Line your tin(s). I made four smaller

tarts from the dough. Bake at 180c for
15 to 20 mins. Allow to cool completely.

3. Combine all the filling ingredients, fill

your pastry shells & chill before serving.

PAGE 105
NO MEAT MAY COMMUNITY COOKBOOK 2021
 N
LOVELY LEMO
CEY
TARTS BY TRA
SHARMAN
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DESSERTS

BLACK BEAN
CHOC MOUSSE

RECIPE BY: VANESSA A STURMAN

INSTAGRAM @VEGAN_LARDER

IN GR ED IE NT S

240g canned black beans

90g dark chocolate, melted
1 ripe banana
Splash of plant-based milk
2 tbsp sugar (I use coconut palm
sugar)
Pinch of salt

DI RE CT ION S

1. Blend up all the ingredients in a food

processor until smooth.

2. Transfer the mixture into 4-6 pots,

and leave in the fridge for a few hours.

3. Once set, add some toppings like

raspberries and blueberries or your
favourite fresh fruit, nut butter, or
some broken nuts for an added crunch.

PAGE 107
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DESSERTS

SPELT APPLE
CAKE

RECIPE BY: ROBERTA COLOMBO

INSTAGRAM @MYVEGATELIER

IN GR ED IE NT S

400g apples, thinly sliced

Juice 1 lemon
½ - 1 tbsp cinnamon powder
280g spelt flour for cakes
100g potato starch
100g sugar or 75 g agave
100g ground almonds
40g poppy seeds
1 sachet vanilla sugar
1 sachet of baking powder
60g grated lemon rind
250ml plant-based milk
120ml vegetable/seed oil

DI RE CT ION S

1. Sieve the powders, then combine with

the liquid ingredients and apples.

2. Stir ensuring all ingredients are mixed

together well, then pour into a 28cm
cake mould. Top with cinnamon and
almond flakes if desired.

3. Bake at 170 degrees for about 1 hour.

The time will vary from oven to oven, so
make sure to do the toothpick test!

4. Best served the next day, with a warm

vanilla sauce.
PAGE 108
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DESSERTS

CHOCOLATE
CAKE

RECIPE BY: SUSAN BROWN

IN GR ED IE NT S

2 cups almond flour

2 cups all purpose gluten free flour
1¾ cups granulated sugar
2 tbsp baking powder
1 tsp salt
2 cups almond milk
2 tsp apple cider vinegar
1½ tsp vanilla

DI RE CT ION S

1. Preheat oven to 350F (175C) & lightly

grease two 8-inch round cake pans. Cut
out two round pieces of parchment paper
& place them on the bottom of the pans.

2. Whisk together the dry ingredients in a

large bowl, pour over the wet ingredients
& stir well but do not over mix.

3. Pour the batter evenly into the

prepared pans, and bake for 30-35
minutes. When they are done, remove
the cake from the pans and let them
cool completely.

4. Top with your favourite icing mix,

plant-based whipped cream or fruit!

PAGE 109
NO MEAT MAY COMMUNITY COOKBOOK 2021
 T R A D IT IO N A L
SCONES BY
MAN
TRACEY SHAR
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DESSERTS

DEVONSHIRE/
CORNISH SCONES

RECIPE BY: TRACEY SHARMAN

INSTAGRAM @THE_LENTIL_DIARIES

IN GR ED IE NT S

3 cups self raising flour

1 cup dairy free or coconut cream
1 cup lemonade

To Serve: Plant-based cream and Jam

DI RE CT ION S

Scones served both the Devonshire and

Cornish way to save arguments!

1. Mix all the ingredients into a sticky

dough, then press out and cut scones
using a floured cutter.

2. Bake at 180 for 15 mins.

3. Once cooled, top with your favourite

jam and plant-based cream. Enjoy!

PAGE 111
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DESSERTS

PEANUT BUTTER
CHOC BLIZZARD

RECIPE BY: SHONDA KNOWLTON

IN GR ED IE NT S

Crumble

1 ½ cup d a t e s
1 t s p va nilla
1 cup a lmo nd me a l o r r a w a l mo nd s
½ cup p e a nut b ut t e r

Nice cream

4 f r o z e n b a na na s
1 t s p va nilla
4 t b s p co co a p o wd e r
1 cup uns we e t e ne d a lmo nd mi l k , o r
p la nt - b a s e d milk o f y o ur c ho i c e

DI RE CT ION S

1. Combine the crumble ingredients in a

blender or food processor.

2. Blend together all the ingredients for

the nice cream until nice and smooth.

3. in a glass or bowl, create layers of

nice cream and crumble, keep layering
and then top with extra crumble! Enjoy!

PAGE 112
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DESSERTS

STRAWBERRY
CHEESECAKE

RECIPE BY: VANESSA A STURMAN

INSTAGRAM @VEGAN_LARDER

IN GR ED IE NT S

Biscuit Base

120g oa ts / qui noa f la k es

130g a lm onds
50g coconut pa l m suga r / ca ster sugar
1 tsp sa lt
40g milled linseed / f l a x seed
80g coconut oi l / coconut butter /
vega n m a r ga r i ne, m el ted

Cheeseca k e f il l i ng

210g ca shews ( 1. 5 cups)

50g coconut oi l , m el ted ( ¼ cup)
110g suga r ( ½ cup) ( ca ster suga r will
k eep a whiter colour , but a ny suga r
will wor k f ine)
150m l coconut cr ea m (⅔ cup)
Juice a nd z est of 2 l em ons

Str a wber r y jell y toppi ng

½ tsp a ga r
50g suga r
250g str a wber r i es
50m l wa ter

Cooking method on the next page

PAGE 113
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S

1. Preheat the oven to 180°C and line the

bottom of a spring form tin with some
greaseproof paper.

2. Blend up all the base ingredients,

except the coconut oil, until you have a
fine(ish) crumb. Transfer the mixture to a
bowl, and mix in the melted coconut oil.
Spoon the mixture into your tin and press
down with a spoon so it's compact. Bake
for 10 minutes (or 15 minutes for a
crunchier base). Once done, leave to cool.

3. Place all the cheesecake filling

ingredients in a blender. Blend until nice
and smooth. Pour the mixture onto the
biscuit base (once it has cooled). Place
the whole cheesecake in the fridge for at
least 5 hours to set.

4. Once the cheesecake is set, you can

add the strawberry topping! Don't try to
add it on before it sets or it will just sink
into the cheesecake.

5. Remove the stalks from the

strawberries and chop roughly. In a
saucepan, gently heat the sugar, water
and strawberries until the sugar dissolves
and the strawberries start to break down.
Add the agar and stir gently, simmer for
2- 3 minutes.

6. Allow the jelly to cool for about 10

minutes. Stir occasionally so it does not
set. Once cooled, gently pour and spread
over the now set cheesecake. Return to
the fridge for another half an hour until
the strawberry layer has set.

7. To serve - run a knife around the edge

of the tin, then release. This cheesecake
needs to be kept in the fridge until you
are just ready to serve!

STRAWBERRY
BY
CHEESECAKE
RMAN
VANESSA STU
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DELICIOUS DESSERTS

CINNAMON
SCROLLS

RECIPE BY: HOA NGUYEN

(INSPIRED BY @AVANTGARDEVEGAN)

IN GR ED IE NT S

Dough

3 ⅓ cup s s t r o ng whit e b r e a d f lo ur
¾ cup co r n f lo ur / co r n s t a r c h
½ cup icing s uga r

1 & ½ cup s / 3 6 0 ml s o y mi l k
½ cup ve ga n ma r ga r ine
2 t s p f a s t a c t io n d r ie d y e a s t

Filling

9 0 g d r ie d che r r ie s o r d a t e s
2 t b s p a lmo nd b ut t e r
1 t b s p gr o und cinna mo n
5 t b s p ma p le s y r up
Wa t e r t o he lp b le nd

Gla z e

¾ cup ve ga n ma r ga r ine
½ cup ma p le s y r up

Icing

1 cup icing s uga r

¼ cup a lmo nd milk
1 t s p va nilla e s s e nce

Cooking method on the next page

PAGE 115
NO MEAT MAY COMMUNITY COOKBOOK 2021
 DI RE CT ION S

1. Slowly heat the soy milk & margarine until the

margarine has melted, then whisk in the yeast.

2. Add the remaining dry dough ingredients into

a large mixing bowl or kitchen mixer, and add
your soy milk mix. Add the soy milk mixture to
the mixer, and knead for 5-6 minutes.

3. Lightly grease a mixing bowl and place the

dough in. Cover with a clean kitchen towel &
place somewhere warm for an hour - the mixture
will double in size.

4. Mix together the filling ingredients, and add

some water to help it blend - the final mixture
should be a syrup consistency with small cherry/
date pieces in it.

5. Line a baking tray with greaseproof paper.

Lightly flour your surface and roll out the dough
into a long rectangular shape around 1cm thick.

6. Spread the filling mixture over the dough and

then roll up the dough into one big scroll, then
cut into approx. 8 even sized pieces. Arrange
these cut side up onto the lined tray. Cover the
tray with a clean kitchen towel & place the tray
somewhere warm for around 45 minutes to rise.

7. Pre-heat oven to around 180 degrees c. Heat

the maple & margarine in a saucepan on low
heat & remove once melted. Pour this glaze over
your scrolls once they have risen, then place in
the oven (bottom shelf) for 25 minutes. Add
more glaze and cook for a further 10 minutes.
Remove & let them cool before removing them
from the tin and placing on a wire rack.

8. Once completely cooled, mix together the

icing ingredients, and drizzle over your scrolls.

C IN N A M O N
OA
SCROLLS BY H
NGUYEN
NO MEAT MAY COMMUNITY COOKBOOK 2021
 THANK YOU!
This year’s fabulous No Meat May cookbook was compiled by
super star Laura Louise, with help from the awesome Tahnee
Barnett. Thank you so much to Laura and Tahnee for
showcasing the culinary creativity of our community.

Special mention also goes to the ever-inspiring alchemist Tracey

Sharman for sharing her incredible creations all year round.

A big thank you to our hard-working group administrators

Jodie, Laura, Louise-Claire, Sarah and Sarina for supporting
and building our passionate Facebook group.

And of course, a HUGE THANK YOU to the amazing No Meat

May community - without them this Cookbook would not exist!
You can join our Facebook Community for more recipe ideas,
support and like minded legends! Search "No Meat May
Community" on facebook to join us!