You Will Need:

• 1 avocado, halved, stone removed, peeled, coarsely chopped
• 1 Lebanese cucumber, finely chopped
• 1/2 small red onion, finely chopped
• 125g (1/2 cup) egg-free mayo (try Kingland or Praise Lite Mayo)
• 1 tbs tomato sauce
• 2 tsp anchovy-free worcestershire sauce (try Spring Gully brand)
• 1 tbs fresh lemon juice
• 6 drops red Tabasco pepper sauce
• 8 iceberg lettuce leaves
• 24 large vegetarian prawns (try 2 pkts Lamyong vegan prawns)
• Lemon wedges, to serve

'Prawn' Cocktails

Enjoy an ocean-friendly festive favourite this Summer!

Directions:

• Combine the avocado, cucumber and onion in a medium bowl.
• Whisk together the mayo, tomato sauce, worcestershire sauce, lemon juice and tabasco in a bowl.
• Line each serving glass with 1 lettuce leaf.
• Finely shred the remaining lettuce leaves and divide among the glasses.
• Top with the avocado mixture and vegetarian prawns.
• Drizzle over the mayonnaise mixture.
• Serve with lemon wedges.

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org

You Will Need:

• 2 tins of plum tomatoes
• Approx 1 cup of water (rinse out tins with it)
• 1 onion
• 5 cloves of garlic
• 2 medium sweet potatoes, peeled and chopped
• 1 or 2 handfuls of cashew nuts
• Sea salt to taste

Cream of Tomato Soup

A beautifully simple dish that could be made in advance and frozen, making a perfect brightly coloured starter.

Directions:

• Place the tomatoes and water in a pan and bring to the boil, adding the onion, sweet potato and garlic as it heats. Once it boils, turn down to a simmer for 10-15 minutes, until potatoes are soft.
• Place soup in a blender and add the cashew nuts. Blend and taste for seasoning, add salt as desired.
• Tip: If your blender is not very strong, try soaking the cashews in water overnight to soften them before using.

Recipe thanks to veganfamily.co.uk

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org

You Will Need:

• A third of a cup/60g/2oz of dairy-free margarine (try Nuttelex)
• 4 tablespoons of plain white flour
• 1 onion
• 4 cloves of garlic, crushed or very finely chopped (this can be reduced or left out if desired)
• 3 cups of mushrooms, sliced
• half a litre/500ml of soya milk
• 1 glass of white wine (or stock)
• A handful of chopped parsley
• Salt and pepper to taste
• approx. 500g/18oz of frozen puff pastry (this even comes ready-rolled now for extra laziness!!!)

Creamy mushroom Puff

A truly satisfying dish that can be created as individual appetizers or modified to make one big pie for a main course!

Directions:

• Melt the margarine and cook the onion and garlic in it for a few minutes and then add the sliced mushrooms and cook for a couple of minutes more.
• Add the flour and stir well.
• Gradually add the soya milk stirring all the time and then the wine and keep stirring on a low heat until the sauce thickens.
• Once thick remove from the heat and add your seasoning and the parsley.
• Allow to cool slightly while you prepare the pastry.
• Roll out into 2 wide rectangular shapes reserving some pastry for decoration.
• Cut the pastry into desired size squares for appetisers (or leave whole if making a bi pie)
• Place half the squares on a greased baking tray. Heap the slightly cooled sauce onto each one leaving a space round the edges.
• Place the top sheets on and seal up the edges with some soya milk or water (fold over if needed).
• Make some small slits on the top of the puff and let your artistic side shine with the reserved pastry! (For Christmas fun you could try making holly leaves!)
• Glaze with soya milk and then bake in a medium hot oven for about half an hour, or until the pastry seems cooked (Time could vary depending on the size of your squares - make sure there are no soggy bits and nicely puffed up!)

Variation:

Nice served with dipping sauce or gravy!

Recipe thanks to veganfamily.co.uk

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org

You Will Need:

• 1pkt(approx 300g) of firm tofu
• 1 tblsp dark soy sauce
• 1/2 cup teriyaki sauce
• 2 tblsp wholemeal flour
• 3 tblsp sesame seeds
• 2 tblsp oil

Tofu Sesame Sticks

Awesome easy recipe for those who are new to tofu! but most importantly ... they're just really yummy!

Directions:

• Cut tofu into 'chip' like pieces
• Marinate in sauces overnight
• Combine flour and sesame seeds
• Coat tofu sticks in flour and sesame mixture
• Heat oil in frying pan
• Fry tofu on each side until golden
• Serve with remaining marinade as dipping sauce
• Eat and enjoy!

Variation:

Try marinating in any other kinds of stir fry sauce -  Such as Singapore satay or sweet and sour.

Recipe thanks to Loran Woods

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org

You Will Need:

• 1 large red capsicum
• 1 small red onion
• tsp paprika
• Pepper to taste
• Sea salt to taste
• Veggie stock/vegetta to taste
• 2 tbl spoons olive oil
• 1/2 cup raw peanuts
• 1 clove garlic chopped

Chunky Capsicum Dip

You can find many cruelty-free dips that are free from animal products at the supermarket, but here's a quick and delicious one that is so easy to prepare at home, and it's packed with vitamin C!

Directions:

• Diced the onion
• Chop garlic finley
• Heat 1 tbl spoon oil in a pan
• fry onion & garlic until onion is brown
• Add rest of the oil and the diced capsicum
• Add veggie stock, paprika, salt and pepper to taste
• Cooked until capsicum is soft
• Remove from heat and wait until it has cooled
• Add capsicum ingredients and peanuts to food processor, blend slightly but leave chunky
• Serve with your favourite water crackers or rice crackers

Variation:

Add some chilli if you like spicy dips
Add some vegan parmesan cheese (try Parmazano)
Add basil leaves

Recipe thanks to Mandie Rodgers

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org

You Will Need:

Nut Roast

• A sixth of a cup/30g/1oz of dairy-free margarine (try Nuttelex)
• 2 sticks of celery, finely chopped
• 1 medium leek, finely chopped
• 1 and a half cups of hot water
• 1 teaspoon of yeast extract (marmite, vegemite etc.)
• 3 cups/550g/16oz of ground cashew nuts (or other nuts of your choice - almonds work well too)
• 2 Tablespoons of soya flour
• 2 teaspoons of fresh herbs - winter savoury is great (if using dried; 1 teaspoon)
• 3 cups/160g/6oz of white bread crumbs
• sea-salt and pepper to taste
• Sage and Onion Stuffing (see recipe below)

Sage and Onion Stuffing

• 6 slices of wholemeal bread
• half a cup/85g/3oz of dairy-free marg / Nuttelex
• 4 teaspoons of dried sage or 8 of fresh, chopped sage
• 1 finely chopped large onion

Sage and Onion Roast Potatoes

• 4 teaspoons of dried sage or 8 teaspoons of freshly chopped sage
• 4 tablespoons of sunflower oil
• 1 finely chopped onion
• 4 tablespoons of medium oatmeal
• Potatoes, peeled and cut to desired size (this coating is enough for about 4 or 5 lbs/2 or 3 kilos.)

Cashew Nut Roast with Sage and Onion Stuffing

A traditional roast, perfect for Christmas that will have the entire family demanding seconds! A superb accompaniment to this Recipe is Cranberry, Orange and Ginger Sauce

Directions:

• Melt the margarine (in a large pan for mixing) and cook the celery and leek in it for a few minutes.
• Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery.
• Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well. Allow to cool slightly while you grease a loaf tin.
• Place half the nut roast mixture in the tin and press down well - then add the sage and onion stuffing (see recipe below), press down well again and place the rest of the nut roast mixture on top.
• Bake in the oven for about 40 minutes at 180/360 then turn out of the tin and slice. Nice served with all the traditional trimmings.

• Melt the margarine in a saucepan and then cook the onion in it until soft.
• Break up the wholemeal bread with your hands (into fairly small pieces) and then mix into the onion and margarine with the sage and salt.

• Par boil the potatoes then just when they are beginning to soften remove from heat and drain.
• While potatoes are cooking mix together the sage, onion, oil and oatmeal for the coating.
• Place in baking tray and rub the coating all over them (careful!)
• Roast in a hot oven until nice and crispy (30 minutes plus).
• You might want to baste with a little more oil half way through for extra crispiness!

Variation:

Nut Roast
You can substitute wine (red or white) or soya milk for the water and yeast extract. The sage and onion stuffing is optional - it works just as well without it and might actually slice up easier! A layer of sliced mushrooms and garlic is an alternative to the stuffing.

Sage and Onion Roast Potatoes
Sesame roast potatoes - coat the potatoes in sunflower oil and plenty sesame seeds before roasting - this has a lovely flavour too.

Recipe and photo credit: Vegan Family House

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org

You Will Need:

Rice Crust

• 3 cups cooked brown rice
• 1/2 cup sesame seeds
• 1 tbsp tahini
• 1/3 cup cornflour
• 1 tbsp oil
• 2 tsp tamari (soy sauce)

Filling

• 2 butternut pumpkins
• 2 tsp oil
• 2 onions, chopped
• 1/2 tsp turmeric
• 1/2 tsp ginger
• 1/2 tsp mustard powder
• 1/2 tsp coriander
• 1/2 tsp cumin
• 1 cup zucchini, finely diced
• 1 cup celery, finely chopped
• 2/3 cup green peas
• 1 cup hot water
• 1 tbsp kuzu or arrowroot
• 2 cups tofu
• 2 tsp tamari
• 2 tbsp cold water

Golden Butternut Pumpkin Pie

This is a delicious, hearty pumpkin pie that manages to taste fantastic even if you leave some ingredients out!

Directions:

• Combine all of the rice crust ingredients and mix well.
• If it does not hold together add a little extra tahini and cornflour.
• Pat into the base and sides of a well oiled pie dish.
• Bake in a moderate oven for 10-15 mins until lightly golden.

• Cut pumpkins into chunks and steam until soft, mash and set aside.
• Heat oil in a large saucepan and lightly fry onion until soft.
• Add spices and stir over moderate heat for 2-3 mins.
• Add zucchini, celery, peas and 1 cup hot water.
• Stir spices off base of pan and simmer mixture until water has evaporated.
• Dissolve the kuzu in the cold water and add it to the pan. Cook, stirring until it thickens.
• Turn off heat and add cooked pumpkin, tofu and tamari.
• Mix well and scoop into pre-cooked pie shell.
• Bake in moderate oven for 30-40 minutes.
• Serve with tossed salad for a fantastic meal.

Variation:

In addition to the pumpkin, almost any vegetable will work well in this pie, eg broccoli, cauliflower. Use up whatever you have, and don't worry if you miss an ingredient!

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org

You Will Need:

• 500g Firm Tofu
• 2 tablespoons dried mixed herbs
• Nuttlex
• Packet stuffing mix
• Orange juice
• Marmalaide
• BBQ sauce
• Mustard
• Sesame seeds

Tammie's Tofu Turkey

Spare a turkey this Christmas with this delicious meat-free recipe! A superb accompaniment to this dish is Cranberry, Orange and Ginger Sauce

Directions:

• Place rinsed tofu and dried herbs into food processor and process until smooth.
• Take mixture and press into a mold (you can use a lined sieve) with a well in the middle for the stuffing. Save a little of the mixture to cover the well later. Refrigerate overnight.
• Prepare the stuffing mix according to packet directions. Add some nuttlex to the stuffing mix as well.
• Press stuffing into the well in the middle of the tofu mold and cover with the remaining mixture of tofu. Place the molded tofu with the dome upright onto a greased baking sheet or oven proof dish.
• Prepare glaze as follows:
  4 tablespoons Marmalaide
  4 tablespoons BBQ sauce
  2 tablespoons mustard
  2 tablespoons orange juice.
  3 tablespoons seasame seeds.
  Mix well and coat tofu with.
• Place into oven at 180 degrees for 1 hour or until warm in the middle.

Variation:

Use orange jam instead of marmalaide.

Recipe thanks to Tammie Money. Photo: nyxie / CC

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org

You Will Need:

• 3/4 cup/150g/5oz sugar
• 1/2 cup/150ml/quarter pint of orange juice
• Zest of 1 lemon
• 1 teaspoon of fresh grated ginger (or half a teaspoon of dried ginger)
• 2 cups of fresh cranberries
• Pinch of salt

Cranberry, Orange and Ginger Sauce

Who said you can't have a traditional Christmas with all the bells and whistles that's 100% Cruelty Free?! This is a brilliant accompaniment to Nut Roast and Tofu Turkey!

Directions:

• Place the cranberries, orange juice and ginger in a pan and simmer for about 10 minutes.
• Give the berries a mash and add the sugar, zest and salt.
• Cook gently until all the sugar is completely dissolved. The sauce will thicken up as it cools slightly.
• This sauce will be a brilliant accompaniment served hot or warm to the Cashew Nut Roast or Tammie's Tofu Turkey!

Recipe credit: Vegan Family House

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org

You Will Need:

• oil or water for cooking
• 1 large brown onion, peeled and finely diced
• 2-3 large cloves garlic, minced
• 2 large unpeeled carrots, grated (2 cups)
• 2 cups of celery, washed and finely sliced
• 1 teaspoon of hot chilli powder
• 1 tablespoon of ground cumin
• Half tablespoon of ground coriander
• 3 tablespoons of curry powder
• 1.5 cups of green/brown lentils, rinsed well
• 5 cups of gluten free vegetable stock
• 1 can of crushed tomatoes
• 6 cups of brown potatoes, peeled and diced (any type that are good for mashing)
• Quarter of a cup of gluten free plant based milk, such as almond or rice milk
• 1 teaspoon salt
• pepper to taste
• 1 bunch of fresh coriander, washed and roughly chopped

Lentil Shepherds Pie

Directions:

• Gently heat a little oil (or water) in a large pot and saute the onion till softened. Add the garlic and stir for another minute or two. Add the carrot and celery and cook for another 5 minutes.
• Dry roast the spices in a small pan on low heat, stirring frequently for a minute or two to bring out their fragrance.
• Add the spices, lentils, tomato puree and stock to the pot and stir to combine. Bring it all to the boil, then turn the heat down to a very gentle simmer. Cook the lentils, uncovered till they are tender (approximately 45 minutes). Add a little extra stock if you need to, but you don't want the lentils to be too watery or the mash potato will just fall into them.
• While the lentils are cooking, get a large pot of water on to boil. Cook the potatoes until tender. Once they are tender, add the milk. Mash it all together till you get a nice smooth piping consistency. Add a little extra milk of you need to. Season well with the salt and add pepper to taste.
• Once the lentils are ready, stir the fresh coriander through them. Place them into a baking dish and allow them to cool a little.
• Place a large piping nozzle into a piping bag and spoon some mashed potato into it. The mash needs to be quite hot to pipe well, so wrap a tea towel around the piping bag so you can hold it without burning yourself. Pipe rosettes onto the lentils until they are all covered.
• Pop the baking dish into a preheated oven at about 180c and bake for about 15 minutes, or until the potato starts to brown.

Variation:

TIPS:
If you use different lentils, they will take either more or less time to cook depending on which ones you choose This will alter how much stock you need and the overall flavor of the dish.

The smaller you cut your potatoes the quicker they will cook.

Recipe and Photo Credit: The Kind Cook

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org

You Will Need:

• 6 yellow button squash, quartered
• 2 small zucchini, halved, chopped
• 3 baby eggplants, halved, chopped
• 2 tbs olive oil, plus extra to brush
• 2 garlic cloves
• 1 small onion, finely chopped
• 2 tbs tomato paste
• 400g canned whole tomatoes
• 1 tbs white wine vinegar
• 400g canned cannellini beans, rinsed, drained
• 8 slices crusty bread
• 1 cup loosely packed baby basil leaves

Roasted Vegetable & White Bean Ratatouille

Chock full of delicious vegetables, easy to assemble and tastes superb!

Directions:

• Preheat the oven to 210°C.
• Toss squash, zucchini and eggplant in a roasting pan with 1 tablespoon of oil. Season with sea salt and pepper.
• Roast vegetables for about 30 minutes or until just tender.
• Meanwhile, heat the remaining oil in a large, deep frypan over medium heat. Crush one garlic clove and add to the pan with the onion. Cook for about 5 minutes or until soft. Add the tomato paste and stir for about 1 minute. Add the canned tomatoes and vinegar, pressing on the tomatoes with the back of a wooden spoon to break them up. Cook for about 10 minutes on low heat.
• Stir in the cannellini beans and cook for a further minute until the beans have warmed through. Stir the roasted vegetables through the bean mixture and remove the pan from the heat.
• To make garlic toast, brush bread with extra olive oil. Toast or grill until browned, then halve remaining garlic clove and rub cut side over bread.
• Stir the basil through the ratatouille, then serve with garlic toast.

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org

You Will Need:

• 150g plain flour
• 50g ground almonds
• 25g grated Copha
• 50g Nuttelex
• Juice of 1/2 orange
• 1 jar of fruit mince
• Icing sugar
• 1 circle shaped cookie cutter
• 1 star shaped cookie cutter

Fruit Mince Pies

An oldie but definitely a goody.... ever so moreish Fruit Mince Pies!

Directions:

• Preheat oven to 180°C.
• In a bowl or food processor, knead the flour, Nuttelex and Copha. When the mix resembles breadcrumbs, mix in the almonds and orange juice and knead until smooth.
• Wrap pastry in plastic wrap and chill for 15 minutes.
• Roll the pastry out, cut 12 circles and place in an oiled muffin tin. Roll out excess pastry, cut 12 stars. Chill for 20 minutes.
• Add fruit mince to each mould. Top either with pastry stars
• Bake for 15-20 minutes, until slightly brown.
• Sprinkle with icing sugar.

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org

You Will Need:

Chocolate Cake for base of logs

• 1 and a half cups unbleached white flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 cup sugar
• Half a cup of mixed, chopped nuts (optional)
• 1/2 cup vegetable oil
• Half a cup cold water or soy milk
• Half a cup of orange juice
• 2 teaspoons vanilla extract
• 2 tablespoons vinegar

Chocolate Logs

• 1 chocolate cake (see above) prepared in a large square tin so it will not be too deep
• Vegan marzipan (sold at most supermarkets in the baking section)
• 250g block of dark vegan chocolate
• Icing sugar for dusting
• Glace cherries and crystallised angelica for decoration or children might prefer Whizzers chocolate beans or other sweets

Little Chocolate Logs

A mouth watering, indulgent treat for the festive season!

Directions:

• Preheat oven to 190 degrees Celsius
• Sift dry ingredients into 8" square or 9" round baking pan
• Mix liquids (except vinegar) and whisk into dry
• When batter is smooth, add vinegar and stir quickly, until it is evenly distributed
• Put it in the oven, don't let it stand around (that has something to do with the vinegar)
• Bake for 25-30 minutes...or longer until done
• Allow cake to cool before preparing logs

• Cut the cake into small rectangles ( 10 cm. X 4 cm. and 2 or 3 cm. deep)
• Cut thin pieces of marzipan and place on top of the cakes
• Pour melted chocolate over the top of each log.
• Decorate to your hearts content with the glace cherries, angelica or other sweets, and then dust with the icing sugar (snow!).

Recipe credit: Vegan Family House

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org

You Will Need:

• 12oz/350g sultanas soaked in plenty of sherry
• 4oz/120g glace cherries, halved
• 10z/300g ground almonds
• 4oz/120g plain flour
• 1/2 tsp salt
• 1/2 tsp grated nutmeg
• 1/2 tsp ground ginger
• 1 1/2 tsp mixed spice
• 8oz/230g dark brown molasses sugar
• 4oz/120gsoft, fresh wholemeal breadcrumbs
• 8oz/230g vegetable suet
• Grated zest and juice of 1 lemon
• 1 tbsp black treacle
• 4 floz/125ml/half a cup soya milk
• Sherry

Christmas Pudding

A decadent, Cruelty Free Christmas pudding, mmmmmm!!!!!! Make sure you check out our Brandy "Butter" recipe to serve with this for a definite taste sensation!

Directions:

• Grease a 2 pint pudding basin.
• Put the soaked fruit, cherries and ground almonds into a large bowl.
• Add the flour, salt, spices, sugar, breadcrumbs, suet, lemon zest and juice, treacle, soya milk and 4 tbsp sherry.
• Mix well to make a soft mixture.
• Spoon into the basin, cover with two layers of greased foil and tie down. Steam for 4 hours. Cool.
• Cover with a circle of greaseproof paper and two layers of tinfoil.
• To reheat steam for three hours as before. (I have to say that when I make it I prick the pudding and feed some more sherry or brandy into it...) and don't forget that after it is reheated pour MORE brandy over it and set it on fire.

Recipe credit: Vegan Family House

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org

You Will Need:

• 8oz/250g/2 cups of cooking dates with the stones removed
• 10 fl.oz/300ml/1 and a quarter cups of water (you could substitute a quarter cup of brandy or sherry for a quarter cup of the water if you like)
• 6oz/175g/1 and a quarter cups of wholemeal flour
• 1 lb/450g/3 cups of mixed dried fruit of your choice - including lots of dried apricots works very well
• 2 teaspoons of baking powder
• 1 teaspoon of mixed spice
• 4 tablespoons of orange juice
• For decoration: You can either do a traditional marzipan and white icing topping or use rows of different nuts such as walnuts, pecans, brazils and almonds.

Easy, Last Minute Christmas Fruit Cake

This cake has no added sugar or fat (suitable for a range of diets) but is still really sweet and rich. It should be stored in the fridge and eaten within one week. Even easier if you get your children to ice and decorate it! Make sure you check out our Brandy "Butter" recipe to serve with this for a definite taste sensation!

Directions:

• Heat the dates and water until the dates are soft
• Remove from heat and mash with a fork
• Add all the other ingredients and mix well
• Spoon into a greased 2lb/900g cake tin and level top
• If using the nut topping place rows of different nuts on top of the cake prior to cooking
• Bake at 170C/340F for about an hour and a half until cooked
• Once cooled the nut topping can be glazed with a little syrup (melt some sugar into hot water) or you can ice traditionally

Recipe credit: Vegan Family House

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org

You Will Need:

• 3 1/2 oz (100g) Nuttelex / dairy-free margarine
• 3 1/2 oz (100g) icing sugar, sieved
• Approximately 2 tbsp brandy, or more!

Brandy 'Butter'

A Cruelty Free version of a fantastic Christmas fav! Goes splendidly with our Christmas Pud and Easy, Last Minute Fruit Cake recipes

Directions:

• Cream the margarine and icing sugar until smooth
• Add the brandy until blended
• Chill overnight
• Enjoy with your favourite Christmas sweets!

Recipe thanks to The Vegan Society UK

This and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org