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Our 7 Best Beerenberg Vegan Recipes

For you seasoned vegans out there enjoying a delicious plant-based lifestyle, looking for some new inspiration for your own vegan diet, or the vego-curious simply cutting down on meat intake these recipes are for you.

Our vegan recipe collection offers sweet and savoury dishes, without compromising on nutrition or flavour.

It’s easier than ever to cook up a delicious vegan meal the entire family will enjoy.

This round up includes some breakfast, main meals, snacks and treats using Beerenberg products.

VEGAN POLENTA STACK WITH PESTO AND BEERENBERG TOMATO & CRACKED PEPPER RELISH

Ingredients

To make the polenta and roast vegetable stack

  • 1 cup super fine polenta
  • 2 cups of soy milk
  • salt to taste
  • 4 slices of pumpkin
  • 8 long slices of zucchini
  • 200g roasted capsicum
  • Beerenberg Cracked Pepper Relish
  • 4 tablespoons of vegan pesto (see below)
  • mescaline herbs to garnish

To make the vegan pesto

  • 4 cups of leafy green herbs (parsley, rocket, basil, coriander, dill)
  • 1 cup of olive oil
  • 1-2 cloves of garlic
  • ½ cup of nutritional yeast
  • juice and zest of one lemon
  • 2 cups of ground almonds
  • salt to taste

Method

To make the polenta combine the soy milk and polenta in a pan and cook on a medium heat for 5 minutes. Oil a 20cm square baking tin and pour in the polenta and smooth evenly. Place polenta into a fridge to cool and set for 20 minutes.

Preheat your oven to 180c and roast the vegetables.

While the vegetables are roasting and the polenta is setting make the vegan pesto.

Place greens, olive oil and lemon into a blender and combine into a slurry. Mince the garlic and add to the blended greens.

Place the blended greens into a mixing bowl, add ground almonds and nutritional yeast and fold through, salt to taste.

(This pesto can be stored in airtight containers in the fridge for up to 4 weeks.)

Cut the set polenta into 5cm x 5cm portions, place on a greased baking tray and bake for 10 – 15 minutes until crispy.

Remove from the oven and stack with roasted vegetables, pesto and Beerenberg Tomato & Cracked Pepper Relish.

Garnish with mescaline greens.

VEGAN MACARONI WITH CREAMY CHEESE BAVARIAN MUSTARD SAUCE

Ingredients

Cheesy Bavarian Sauce

  • 3 cups of either pumpkin, sweet potato, carrots or potato
  • ½ cup rice bran oil
  • ½ cup almond milk
  • 3 tablespoons nutritional yeast
  • ¼ teaspoon mustard powder
  • ¼ teaspoon of turmeric
  • ¼ teaspoon celery powder (optional)
  • salt to taste
  • 1 tablespoon Beerenberg Bavaian Mustard
  • 500g Macaroni

Method

Cook the vegetables in water until soft, drain and allow to cool. Place cooked vegetables and remaining ingredients in a blender and combine into a thick cheesy paste.

Cook macaroni as per packet instructions.

Drain and cover with cheesy Bavarian sauce.

Place into individual serving dishes and grill until the top is golden and crispy.

VEGAN SPONGE CAKE WITH BEERENBERG SATSUMA PLUM JAM AND WALNUT MAPLE CRUMBLE

Ingredients

To make the sponge

  • 300ml soy milk
  • 270g caster sugar
  • 100ml rice bran oil
  • 240g SR flour
  • 1 tablespoon of vinegar

To make the walnut maple crumble

  • 1 cup walnut pieces
  • ½ cashew pieces
  • ½ cup coconut flakes
  • ¼ cup maple syrup
  • Beerenberg Satsuma Plum Jam

Method

Line a 23cm cm spring-based tin and preheat your oven to 180c.

Place all sponge ingredients in a bowl and mix until combined. Pour into a lined tin and place in oven for 20 -30 minutes until golden brown and skewer passes through clean. Remove from heat.

Whist your sponge in baking, place the walnut pieces, cashews and coconut pieces into a food processor and blitz into a fine crumble. Add maple syrup to crumble and mix.

Leave sponge in the lined tin and spread a ½cm - 1cm layer of Beerenberg Satsuma Plum Jam on top of the sponge. Evenly spread walnut maple crumble on top of the jam.

Place the cake back into the oven for 10 -15 minutes to brown the crumble.

Remove and rest cake before removing baking paper and tin.

VEGAN SPICED ROAST SWEET POTATO WITH BEERENBERG MANGO CHUTNEY AND CASHEW CREAM

Ingredients

To make the spiced roast sweet potato

  • Beerenberg Mango Chutney
  • 2 sweet potatoes
  • ½ cup of olive oil.
  • 1 teaspoon of cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon of cinnamon
  • ¼ teaspoon of celery powder
  • 1 teaspoon of salt

To make the cashew cream

  • 2 cups of cashews
  • ½ cup of almond milk
  • ¼ cup rice bran oil
  • 2 teaspoons of nutritional yeast
  • salt to taste

Method

Preheat your oven to 180c.

Cut the sweet potato into wedges and place into a large mixing bowl with olive oil. Mix dry spice ingredients together and sprinkle over sweet potatoes. Place the spiced sweet potatoes on a baking tray and cook for 20 -30 minutes until golden brown.

To make the cashew cream, place cashews, almond milk, rice bran oil and nutritional yeast in a blender and combine until smooth and creamy. Add extra almond milk if the cream is too thick.

To serve, place the sweet potato wedges in a serving bowl and pour over the cashew cream.

Finish with Beerenberg Mango Chutney and herbs to garnish.

SAVOURY VEGAN WAFFLES WITH CHEESY BAVARIAN MUSTARD SAUCE AND TOMATO & ROAST GARLIC RELISH

Ingredients

Waffle Batter (makes 8 waffles)

  • 1.5 cups of self-raising flour
  • 1 cup of soy milk
  • ¼ teaspoon of turmeric
  • ¼ cup of almond meal
  • salt to taste

To Garnish

  • 2 cups of baby spinach
  • Beerenberg Tomato and Roast Garlic Relish

Cheesy Bavarian Sauce

  • 3 cups of either pumpkin, sweet potato, carrots or potato
  • ½ cup rice bran oil
  • ½ cup almond milk
  • 3 tablespoons nutritional yeast
  • ¼ teaspoon mustard powder
  • 1 tablespoon Beerenberg Bavarian Mustard
  • ¼ teaspoon of turmeric
  • ¼ teaspoon celery powder (optional)
  • salt to taste

Method

Cook the vegetables in water until soft. Drain and allow to cool.

To make the cheesy Bavarian sauce placed the cooked, cooled vegetables and remaining sauce ingredients in a blender and combine into a thick cheesy paste.

Combine waffle ingredients into a smooth batter and cook in a waffle machine.

In a fry pan cook the spinach until just wilted.

Serve waffles with cheesy Bavarian sauce, Beerenberg Tomato and Roast Garlic Relish and wilted spinach.

This is also lovely with a generous spoon of Beerenberg Caramelised Onions on the side.

VEGAN GRANOLA BREAKFAST BARS WITH BEERENBERG APPLE SAUCE

Ingredients

  • 250g Beerenberg Apple Sauce (2 small jars)
  • 1/4 cup rice bran oil
  • 1/4 cup maple syrup
  • 2 cups of oats
  • 1/2 cup of mixed dried fruit – cranberries, dates, apricot, peach, sultanas, currants
  • 2 tablespoon of seed mix – chia, linseed, pepita, sunflower seeds
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon vanilla paste
  • 1/2 cup chopped walnuts

Method

In a saucepan warm the rice bran oil, maple syrup, cinnamon and vanilla. Mix in Beerenberg Apple sauce. Cool the mixture.

In a large bowl place the dry ingredients. Combine with the apple sauce mix and press into a lined 20cm square slice tray.

Bake at 170c for 20 -30 minutes. Remove from oven and cool slightly before cutting into bars.

VEGAN SCRAMBLED TOFU WITH BEERENBERG CARAMELISED ONION & TOMATO SAUCE

Ingredients

  • 500g firm tofu
  • 4 tablespoons Beerenberg Caramelised Onion
  • 2 teaspoons of turmeric powder
  • 1 red capsicum
  • 1 red onion
  • 2 tablespoons of rice bran oil
  • salt to taste
  • thyme
  • parsley
  • sourdough toast & Beerenberg Tomato Sauce to serve

Method

Coarsely chop the red onion and capsicum. In a heavy based fry pan add the oil and cook the capsicum and red onion for 5 – 10 minutes on medium heat until softened.

In a mixing bowl crumble the tofu, add in turmeric and the Beerenberg Caramelised Onion. Add the tofu mix into the onion and capsicum and scramble until thoroughly cooked and warm. Sprinkle in the herbs and stir.

Serve on sourdough toast with Beerenberg Tomato Sauce.

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