What the world needs now is love, sweet love.
And the best way to show love is through a little kindness, a whole lot of community and 125 delicious plant-based recipes - exactly what the good folks at Edgar's Mission are dishing up with their new Kindness Community Vegan Cookbook.
Edgar's Mission is a not-for-profit farm sanctuary with a vision for a humane and just world for all. The sanctuary is set on 153 peaceable acres just outside Lancefield in rural Victoria, nestled in the tranquillity of the Macedon Ranges. Through community enrichment, outreach, education, advocacy, and sanctuary tours, Edgar's Mission encourages people to expand their circle of compassion to include all animals.
The recipes have been gifted to Edgar's Mission by its extended community of everyday home cooks, chefs, nutritionists and some of our most-loved household names, including David Campbell, Osher Gunsberg, Morgan Mitchell, Allday, DJ Tigerlily, Marieke Hardy and more - good folks who really care about the food on their plates.
All royalties from the sales of Kindness Community Vegan Cookbook will go to Edgar's Mission.
- Kindness Community Vegan Cookbook, by Edgar's Mission. Affirm Press, $35. Photography by Julie Renouf.
Morgan's brekky burrito
Eating a plant-based diet has helped my recovery after hard workouts and races. My energy levels have increased, and I'm helping the planet and saving animals at the same time. This breakfast burrito is my absolute favourite thing to eat. It's filling, full of protein, and reminds me of my favourite vegan cafe in Phoenix, Arizona - Nami. I use Bio Cheese Cheddar Slices and Vegie Delights brand for the sausages and bacon.
100g firm tofu
2 vegan sausages
3 slices vegan bacon
1 tbsp olive oil
2 hash browns
2 slices vegan cheese
1 large tortilla
hot sauce of your choice (I use Cholula)
sliced avocado, coriander leaves, lime wedge
1. Dice the tofu and sausages into 2cm cubes. Slice or tear the bacon so that it is stringy.
2. Heat the oil in a frying pan on medium heat. Add tofu to pan and cook until golden brown. Add the hash browns and cook until golden brown.
3. Add the vegan sausage and cook according to packet instructions.
4. Heat the tortilla in a microwave or under the grill according to packet instructions, and add the cheese so that it softens and melts.
5. Once everything in the pan is ready, assemble on the tortilla. Add some sliced avocado, coriander leaves and a squeeze of lime if you wish. Finish with a drizzle of hot sauce all over the filling.
6. Wrap and enjoy!
Notes: Any filling that doesn't fit in the burrito can be stored in the fridge for lunch the next day. Add brown rice, beans and vegetables of your choice for a great burrito bowl!
- Recipe from Morgan Mitchell @morganmitch
Khichari (Savoury dal and rice)
This recipe is from Angela Wiegard, player chef at Collingwood Football Club, and it's one of my favourites - it's delicious. We often have it for lunch a couple of days after a game when we're doing lighter training and need something lighter that is nourishing and good for us. Thanks, Ange!
1 cup basmati rice
2/3 cup yellow or red split peas, lentils, mung or toor dal
2 tbsp oil
3 tbsp ginger, minced or finely chopped
1 tbsp cumin seeds
1 tbsp mustard seeds
1 heaped tbsp ground turmeric (or to taste)
sugar (optional - I add a tsp)
sweet potato, diced and roasted
plain coconut yoghurt
fresh coriander leaves
pickled vegetables (for example, carrots, cabbage, greens, raw beetroot, radishes)
1. Bring the rice, pulses and nine cups water to the boil in a large pot. Reduce to a very gentle simmer with a lid on and cook until the dal is tender (at least 1 1/2 hours), stirring often.
2. You might need to add a little more water as it cooks, especially towards the end of the cooking process as it can easily stick to the bottom of the pot. If your dal does indeed stick, take the pot off the heat and let it sit for a few minutes with the lid on to allow it to steam. Then take the lid off and give it a really good stir.
3. When it's cooked, the dal should resemble thick porridge.
4. Heat a non-stick frying pan over medium heat and add the oil. Add the ginger, cumin and mustard seeds and sauté until the seeds "dance" or pop.
5. Add to the dal, stir through the turmeric and season with salt to taste. Add a pinch of sugar if you feel it needs it.
6. Serve with some warm roasted sweet potato, a dollop of plain coconut yoghurt, coriander leaves and pickle.
Leftovers will keep in an airtight container in the fridge for a couple of days. The dal will get very thick once it's cold. To re-heat, add a little water to the pan and stir over medium heat.
Dal is traditionally eaten with a salty rather than sweet pickle.
- Recipe from Chris Mayne - @cmayne23
I think all too often, people throw in the towel before their vegan journey has even begun. But when we shift our mindsets and recognise that we're all in this together, that animals are here with us and not for us, veganism becomes not only manageable but deeply fulfilling. An inclusive world of limitless possibilities suddenly opens up, and it can be downright magical.
1/4 cup white rice
vegetable oil, for frying
1 x 450g pack firm tofu, cubed
200g mushrooms, sliced
1/2 onion, thinly sliced (optional)
1/2 lemon, juiced
mint leaves, to taste
mushroom soy sauce or other mild soy sauce
1 tsp ground chilli
quinoa or rice
1. Toast grains of rice with a small amount of vegetable oil over low heat until brown, then grind with a mortar and pestle. Set aside.
2. Heat vegetable oil in a frying pan over high heat, and cook the tofu for eight minutes or until brown, turning a few times.
3. Add mushrooms and onion (if using) to the pan, and cook for an additional five minutes. Mix in the ground rice, lemon juice, some fresh mint, mushroom soy sauce and chilli.
4. Serve over quinoa or rice with lettuce leaves - easy and delicious!
- Recipe from Richie Kul - @richiekul
Grandma Betty's mac and cheese with vegies
Hester and I love to veganise our old favourite meals, so we never feel like we're missing out on anything. This recipe is adapted from Hester's mum's famous mac and cheese, which was a family favourite growing up. This new vegan version gets the tick of approval, too. I have coeliac disease, so we always cook gluten free, but of course the recipe works just as well with gluten. Our pro tip is to add tofu bacon for protein and extra yumminess.
250g gluten-free pasta
2 cups of chopped vegies (we love to add greens like broccoli, spinach and kale)
60g vegan butter (we use Nuttelex)
3 tbsp gluten-free all-purpose flour
2 cups plant-based milk (we use Vitasoy Soy Milky)
200g vegan cheese (see note)
1/3 cup nutritional yeast
1 tsp mustard
salt and pepper, to taste
tofu bacon, optional
green salad or steamed green vegies, to serve
1. Cook pasta according to packet instructions, adding vegetables halfway through. Drain pasta and vegies and set aside.
2. In a large saucepan, melt the vegan butter. Whisk in the flour and cook for one minute, taking care not to let it burn.
3. Slowly add the milk and keep whisking to form a smooth, runny sauce.
4. Add the vegan cheese, nutritional yeast and mustard and allow the cheese to melt in. Once melted, add salt and pepper to taste, and mix the pasta and vegies through the sauce. Add tofu bacon if using. Easy-peasy!
5. Serve with a leafy green salad or steamed green vegies.
Leftovers will keep in an airtight container in the fridge for three to five days. It can be frozen whole or in portions.
For the vegan cheese, we find a combination of Biocheese cheddar and pizza shreds works well, but any cheese you like will do the trick.
If you like crunchy bits on your mac and cheese, finish it off by baking in a hot oven for 10 minutes or so, just until it's browned.
- Recipe from Ben Brown - @bdbrown50