Dark Mode Off / On

Forget your morning toast; these sweet and savoury meals with the famous Australian ingredient will make you a happy little Vegemite. Here are some amazing Vegemite Recipes!

What is Vegemite, you might ask?!

Vegemite is an Australian food spread that is thick and dark brown. It is made from leftover brewers’ yeast extract mixed with different vegetables and spices. Cyril Callister came up with it in 1922 in Melbourne, Victoria.

Vegemite Asian Slaw

Prep Time: 10 | Serves: 4


1 ½ tbspRice Wine Vinegar
1 tbspHoney
1 tbspGluten-Free VEGEMITE
Spring Onions (finely sliced at an angle)Garlic (crushed)
2 tbspOil
4 cupsSpring Onions (finely sliced at an angle)
3Carrots (finely sliced)
4Spring Onions (finely sliced on an angle)
½ cupMint Leaves
½ cupCoriander Leaves
2 cupsShredded Cooked Chicken
Fried Shallots and Fresh Red Chilli to Garnish (optional)


  1. Combine all the dressing ingredients in a screw-lid jar and shake well.
  2. Toss the salad ingredients together in a large bowl.
  3. Divide between 4 plates, drizzle over the dressing, and garnish with fried shallots and chilli if desired. Enjoy your delicious salad!

VEGEMITE & Cheese Macaroni

VEGEMITE & Cheese Macaroni
Prep Time: 10 | Cooking Time: 12 | Serves: 4


500gPasta (macaroni)
2 tbspVEGEMITE & Cheese
1 cupGrated Cheese
Chives (to garnish)


  1. Bring a large pot of water to a boil. Cook the pasta according to the packet instructions.
  2. When the pasta is cooked, drain it, but remember to reserve 1/4 cup of pasta water. Return the drained pasta to the pot.
  3. Stir in the VEGEMITE, Cheese, and the reserved pasta water. Heat over low heat, stirring until the pasta is coated.
  4. Add the grated Cheese and continue to stir until well combined.
  5. Remove from heat and divide the pasta between 4 bowls.
  6. Garnish each bowl with chives.

Enjoy your delicious VEGEMITE & Cheese pasta!

VEGEMITE & Cheese Pull-Apart Bread

VEGEMITE & Cheese Pull Apart Bread
Prep Time: 10 | Cooking Time: 25 | Serves: 6


1 small loafSourdough loaf
2 tbspVEGEMITE & Cheese
1 cupTasty Cheese (grated)


  1. Preheat your oven to 180°C (356°F).
  2. Cut the sourdough loaf in a criss-cross pattern without cutting through, ensuring the loaf holds together. Spread the VEGEMITE and Cheese mixture evenly on all the cut sides of the bread.
  3. Place the prepared loaf on a large sheet of foil lined with greaseproof paper. Sprinkle the grated tasty Cheese over the loaf, allowing some to fall into the cuts in the bread.
  4. Wrap the loaf in the foil and place it in the oven for 10 minutes.
  5. Open the foil and cook for 10 minutes or until the loaf is golden and the Cheese has melted.
  6. Remove from the oven and serve your delicious VEGEMITE & Cheese sourdough immediately.

Enjoy your savoury cheesy sourdough creation!

VEGEMITE Pasta with Spinach & Tomato

VEGEMITE Pasta with Spinach & Tomato
Prep Time: 10 | Serves: 4


1 ½ tbspRice Wine Vinegar
1 tbspHoney
1 tbspGluten Free VEGEMITE
1 cloveGarlic (crushed)
2 tbspOil
4 cupsCabbage (wombok, red, savoy) – Finely shredded
3 carrotsFinely sliced
4 spring onionsFinely sliced on an angle
½ cupMint Leaves
½ cupCoriander Leaves
2 cupsShredded Cooked Chicken
Fried shallots and fresh red chiliGarnish (optional)


  1. In a screw lid jar, combine the rice wine vinegar, honey, Gluten Free VEGEMITE, crushed garlic, and oil. Shake the jar well to mix the dressing thoroughly.
  2. In a large bowl, toss together the finely shredded cabbage, finely sliced carrots, spring onions, mint leaves, and coriander leaves.
  3. Divide the mixed salad evenly between 4 plates.
  4. Drizzle the prepared dressing over each salad portion.
  5. Optionally, garnish with fried shallots and fresh red chilli according to your taste.

Enjoy your tasty and refreshing salad with VEGEMITE dressing!

VEGEMITE & Honey Glazed Chicken Bánh Mi

Prep Time: 30 mins | Cooking Time: 10 mins | Serves: 4


2 tbspB Honey Red Gum
1 tbspExtra Virgin Olive Oil
4 small chicken thighs
2 carrotsShredded
1 cucumberSliced lengthways with a peeler
1 red onionThinly sliced
2 tbspMayonnaise
4 bread rollsCrispy, white baguette-style roll (or roll of choice)
Coriander & fresh chiliTo garnish


  1. Whisk together 2 tablespoons of B Honey Red Gum, VEGEMITE, and extra virgin olive oil until well combined. Add the chicken thighs to the mixture and let them marinate for 15 minutes.
  2. Heat a griddle pan over high heat and cook the marinated chicken for approximately 5 minutes on each side or until they are thoroughly cooked. Slice each cooked chicken thigh lengthways into four pieces.
  3. Cut the bread rolls down the centre.
  4. Add the cooked chicken, shredded carrot, and sliced cucumber to each bread roll.
  5. Drizzle mayonnaise over the ingredients in each roll.
  6. Garnish with coriander and fresh chilli according to your taste.

Enjoy your delicious chicken and vegetable sandwich with a unique twist of VEGEMITE and honey!

VEGEMITE Barty Parmy

Barty Parmy
Prep Time: 15 mins | Cooking Time: 15-20 mins | Serves: 1


1 chicken breast
1 egg, beaten
¼ cup plain flour
¼ cup breadcrumbs
Extra Virgin Olive Oil
2 tbsp Napoli sauce
1/2 cup shredded Mozzarella
5g VEGEMITE Squeezy
Sliced ham (optional)


  1. Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper.
  2. Place the chicken breast between two sheets of baking paper and use a meat mallet (or rolling pin) to pound it until it’s about 2cm thick.
  3. Set up three shallow bowls: one with plain flour, one with beaten egg, and one with breadcrumbs. Dip the chicken breast into the flour, egg, and breadcrumbs first. Transfer the breaded chicken to a clean plate and set it aside.
  4. Heat some Extra Virgin Olive Oil in a frying pan over medium-high heat. Once the oil is hot, fry the chicken until it turns golden and is cooked through. Place the cooked chicken on a paper towel to remove excess oil, then transfer it to the prepared baking tray.
  5. Spoon Napoli sauce over the chicken, then top with shredded mozzarella. Squeeze VEGEMITE over the Cheese. Place ham on top of the Napoli sauce if you’re adding ham.
  6. Put the baking tray in the oven and cook until the Cheese has melted, which should take approximately 5 minutes.
  7. Serve your chicken dish with a simple salad or vegetables for a delicious meal. Enjoy!

VEGEMITE Chicken & Basil Stir Fry

VEGEMITE Chicken & Basil Stir Fry
Prep Time: 10 mins | Cooking Time: 10 mins | Serves: 4


2 tbsp vegetable oil
500g minced chicken
2 garlic cloves, crushed
1 tbsp grated ginger
2 large red chillies, seeds removed and roughly chopped
200g green beans, cut into 4 cm pieces
1 ½ tbsp rice wine vinegar
1 tbsp honey
3 tsp 40% Less Salt VEGEMITE (or VEGEMITE of your choosing!)
1 bunch of Thai basil leaves
Steamed jasmine rice to serve


  1. Heat a large wok or frying pan over medium-high heat.
  2. Add the vegetable oil and minced chicken, and stir fry for 5 minutes until it starts to color.
  3. Add the crushed garlic, grated ginger, chopped red chillies, and green beans. Stir fry for an additional 3 minutes.
  4. Stir in the soy sauce, rice wine vinegar, honey, and VEGEMITE. Cook for 2 more minutes.
  5. Finally, stir through the Thai basil leaves.
  6. Serve the dish with steamed jasmine rice.

Enjoy your delicious Thai-inspired chicken stir-fry!

VEGEMITE Chicken Dumplings

VEGEMITE Chicken Dumplings
Prep Time: 40 mins | Cooking Time: 10 mins | Serves: 4


1½ cups (210-250g) minced chicken
3 tbsp fresh coriander, finely chopped
2 cloves garlic, crushed
2cm ginger, peeled and finely chopped
3 spring onions, sliced thinly
1 tsp (5g) VEGEMITE Squeezy
3 cups (375g) plain flour, plus extra for dusting
3 tsp honey
3 tsp (15g) VEGEMITE Squeezy
Sesame seeds
Sliced spring onion


  1. Combine the minced chicken, fresh coriander, crushed garlic, finely chopped ginger, and sliced spring onions in a bowl.
  2. Add 1 teaspoon of VEGEMITE Squeezy and stir to combine.
  3. Cover the bowl with plastic wrap and refrigerate, allowing the flavors to infuse.
  4. Sift the plain flour into a clean basin. Slowly add 1/2 cup of boiling water while stirring. Mix in 1/2 cup of room-temperature water to make dough. Knead the dough for at least 10 minutes on a floured worktop. Rest the dough for 30 minutes under a clean, moist tea towel. Alternatively, you can use pre-made wonton wrappers.
  5. Lightly dust the countertop with flour. Roll out the dough into a 1-2mm thin layer and cut out equal circles about 7-8cm in size using a glass.
  6. Spoon one tablespoon of the chicken filling into the centre of a dumpling wrapper. Wet the edges with cold water and fold the wrapper in half, encasing the filling inside. Bring the opposite corners toward each other, pressing down to create a seal. Repeat this process with the remaining wrappers and filling.
  7. Fill a medium saucepan ¼, complete with water and bring it to a boil. Place a colander over the top. Line the colander with baking paper, ensuring not to cover all the colander holes. Alternatively, you can use a bamboo steamer instead of a colander.
  8. Place the dumplings in the colander in a single layer. You may need to do this in batches. Cover with a lid—steam for 10 minutes or until the dumplings are fully cooked. Allow the dumplings to steam without lifting the lid.
  9. To make the dipping sauce, add the remaining 3 teaspoons of VEGEMITE Squeezy, 5 tablespoons of water, and the honey into a bowl. Whisk until combined.
  10. Place the dumplings on a large serving platter garnish with sesame seeds and sliced spring onion. Serve alongside the prepared dipping sauce, and ENJOY!

These chicken dumplings with VEGEMITE are sure to impress your taste buds!


Prep Time: 10 mins | Cooking Time: 30 mins | Serves: 4


2L beef stock
1L water
4 tsp brown sugar
30g ginger, sliced
3 garlic cloves, crushed
4 whole cloves
2-star anise
2 cinnamon sticks
2 tsp whole black peppercorns
4 tbsp fish sauce
2 handfuls spring onion tops (green part), roughly chopped
400g beef fillet, very finely sliced
250g dried flat rice noodles
2 small red chillies, finely sliced
2 stalks spring onion, sliced
½ bunch Thai basil
1 lime, cut in quarters
Bean sprouts


  1. Place all ingredients except fish sauce in a saucepan over high heat for the stock until it boils. Reduce heat and simmer for 20-30 minutes. Season with fish sauce and strain; it is discarding solids. Set aside.
  2. Finely slice the beef fillet using a sharp knife and separate it into four portions.
  3. Cook rice noodles in boiling water for 5-6 minutes; strain and transfer directly to bowls, followed by the finely sliced beef and reheated broth. The hot broth should cook the meat.
  4. Garnish with sliced spring onion, chilli, Thai basil, bean sprouts, and lime.

Enjoy this delicious and comforting bowl of beef noodle soup with VEGEMITE!

VEGEMITE – 2-minute Noodles

VEGEMITE 2-minute Noodles
Prep Time: 10 mins | Cooking Time: 15 mins | Serves: 1


1 packet of instant noodles
1/4 cup frozen peas
1/4 cup can of corn
1 tsp cooking oil
1 egg
Coriander, optional


  1. Cook the instant noodles as per the instructions on the packet.
  2. Add the peas and corn while cooking so the boiling water warms the ingredients.
  3. While the noodles are cooking, heat oil in a frypan over medium-high heat and fry the egg until the whites are set and the yolk is to your liking. Set aside.
  4. Once the noodles are done, add 1 tsp of Vegemite and season the cooked noodles with the flavourings from the instant noodle packet.
  5. Assemble the seasoned noodles in a bowl, top with a fried egg and garnish with coriander sprigs.

Enjoy this quick and flavorful Vegemite instant noodle dish!


Prep Time: 10 mins | Cooking Time: 10 mins | Serves: 4


2 cups self-raising flour
2 cups milk
2 eggs
¼ cup butter, melted
1 avocado
¼ cup feta
2 tomatoes


  1. Sift the flour into a large bowl. Make a well in the centre.
  2. Whisk together the milk and eggs in a large jug.
  3. Add the milk mixture to the flour mixture and constantly whisk until a smooth batter forms.
  4. Mix the butter and VEGEMITE in a microwaveable bowl and heat until melted. Stir the butter and VEGEMITE mixture into the larger bowl. Refrigerate for 30 minutes after wrapping in plastic wrap.
  5. Heat a large non-stick frying pan over medium heat. Brush with melted butter to lightly grease.
  6. Pour 1/3 cup of the batter into the pan to form a 15cm-diameter pancake. Cook for 2-3 minutes or until bubbles appear on the surface and the pancake is golden underneath. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate and cover with a clean tea towel to keep warm.
  7. Repeat in 7 more batches with the remaining batter and melted butter, reheating the pan between sets to make 8 pancakes.

Enjoy your savoury Vegemite pancakes topped with avocado, feta, and tomatoes!

In conclusion

These Vegemite-infused recipes offer a delightful twist on traditional dishes, adding a unique and savoury flavour to tantalize your taste buds.

Vegemite is a versatile ingredient that can elevate a wide range of dishes from delicious pancakes to hearty noodle bowls and even deliciously cheesy scrolls.

Whether you’re a Vegemite fan or trying it for the first time, these recipes provide a creative and delicious way to incorporate this iconic Australian spread into your meals.

So, embrace the umami goodness of Vegemite and embark on a culinary journey that’s both comforting and flavorful. Enjoy these dishes with friends and family, and savor the distinctive taste of Vegemite in every bite. Happy cooking!

Leave a Reply

Your email address will not be published. Required fields are marked *