Vegetarian Recipes Every Australian Needs to Try

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 vegetable 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

Ingredients:

1 ½ tbsp	Rice Wine Vinegar
1 tbsp	Honey
1 tbsp	Gluten-Free VEGEMITE
Spring Onions (finely sliced at an angle)	Garlic (crushed)
2 tbsp	Oil
4 cups	Spring Onions (finely sliced at an angle)
3	Carrots (finely sliced)
4	Spring Onions (finely sliced on an angle)
½ cup	Mint Leaves
½ cup	Coriander Leaves
2 cups	Shredded Cooked Chicken
–	Fried Shallots and Fresh Red Chilli to Garnish (optional)

Method:

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 Vegetable & Cheese Macaroni

Ingredients:

500g	Pasta (macaroni)
2 tbsp	VEGEMITE & Cheese
1 cup	Grated Cheese
–	Chives (to garnish)

Method

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 vegetables, 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.

Vegemite Vegetable & Cheese Pull-Apart Bread

Ingredients:

1 small loaf	Sourdough loaf
2 tbsp	VEGEMITE & Cheese
1 cup	Tasty Cheese (grated)

Method:

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 vegetable 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 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 vegetable & Cheese sourdough immediately.

Vegemite Pasta with Spinach & Tomato

Ingredients:

1 ½ tbsp	Rice Wine Vinegar
1 tbsp	Honey
1 tbsp	Gluten-Free Vegetable
1 clove	Garlic (crushed)
2 tbsp	Oil
4 cups	Cabbage (wombok, red, and savoy) finely shredded
3 carrots	Finely sliced
4 spring onions	Finely sliced on an angle
½ cup	Mint Leaves
½ cup	Coriander Leaves
2 cups	Shredded Cooked Chicken
Fried shallots and fresh red chilli	Garnish (optional)

Method:

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

Ingredients:

2 tbsp	B Honey Red Gum
2 tbsp	VEGEMITE
1 tbsp	Extra Virgin Olive Oil
4 small chicken thighs
2 carrots	Shredded
1 cucumber	Sliced lengthways with a peeler
1 red onion	Thinly sliced
2 tbsp	Mayonnaise
4 bread rolls	Crispy, white baguette-style roll (or roll of choice)
Coriander & fresh chilli	To garnish

Method:

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 vegetables and honey!

Vegemite Barty Parmy

Ingredients

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)

Method:

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 2 cm 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 Vegetable Chicken & Basil Stir Fry

Ingredients:

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

Method

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 colour.
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.

Vegemite Chicken Dumplings

Ingredients

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

Method:

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 flavours 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 work surface. 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 7-8 cm 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 towards 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 and 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 and garnish with sesame seeds and sliced spring onion. Serve alongside the prepared dipping sauce, and ENJOY!

Vegemite Pho

Ingredients

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
20g VEGEMITE
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

Method:

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 are 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

Ingredients

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

Method

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 teaspoon 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.

Vegemite Pancakes

Ingredients

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

Method:

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 vanilla in a microwaveable bowl and heat until melted. Stir the butter and vegetable 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 15-cm-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.

In conclusion

These vegetable-infused recipes offer a delightful twist on traditional dishes, adding a unique and savoury flavour to tantalise 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 savour the distinctive taste of Vegemite in every bite. Happy cooking!