Thursday, 4 May 2023

No Meat May - Tofu and Vegetable Satay with Rice and Naan Bread


- 1 brown onion, chopped

- 2 carrots, thinly sliced

- 250g of chopped mushroom

- 1 green capsicum, sliced

- ½ cup of frozen peas

- 200g of firm tofu cut into pieces

- 2 cups of broccoli florets

- ½ cup of fresh green beans

- 1 packet of naan bread

- 2 tbsp of Nuttelex Buttery

- 1 tbsp of vegetable oil

- 1 can of light coconut milk

- 4 tbsp of smooth peanut butter

- 2 tspn of soy sauce

- 2 tspn of sriracha chili sauce

- Cooked basmati rice, to serve


- In a pan, cook the chopped onion in vegetable oil until browned. 

- Add the tofu cubes. 

- Once the tofu is lightly browned, add all the other vegetables. Cook the vegetables for ten minutes.

- Add the peanut butter, coconut milk, soy sauce and sriracha chili sauce. Stir on a low heat until the sauce reaches a smooth consistency. Cook for a further five minutes.

- Spread the naan with Nuttelex and microwave for 20 seconds until warm.

- Serve satay tofu and vegetables on a bed of basmati rice. Delicious!



No Meat May - Ten Minute Oven Pizzas



- 1 packet of small pizza bases (6)

- 1 container of pizza sauce

- 2 cups of grated vegan cheese

- ½ cup of chopped capsicum

- ½ cup of chopped fresh tomato

- ½ cup of chopped red onion

- ½ cup of chopped mushroom


- Cover pizza bases with pizza sauce.

- Sprinkle with chopped vegetables and finish with vegan cheese. 

- Cook in a high oven until the cheese melted and brown – so fast and so delicious!


No Meat May - Easy Fried Rice


- 3 cups of cold cooked rice

- 1 tbsp soy sauce

- 1 tbsp of kecap manis sweet soy sauce

- 1 tbsp of vegetable oil

- 1 brown onion, chopped

- ½  a cup of frozen baby peas

- ½ a cup of frozen or tinned corn


- Saute chopped onion in oil until brown. 

- Add rice, peas and corn and stir until the vegetables are cooked.

- Add soy sauce and kecap manis and stir on a high heat until all ingredients are combined. 

A great recipe served with a veggie schnitzel or noodles!


No Meat May - Tasty Tacos



- 1 packet of soft small tacos

- Shredded cos lettuce and kale

- Diced tomato

- Sliced mushrooms

- Chopped red onion

- 1 tblsp Nuttelex Buttery

- Cheezus cheese (or other vegan cheese of your liking)

- Avocado

- Nandos Vegan Perinaise


- Warm taco shells lightly in the microwave, then spread with Cheezus cheese and avocado.

- Lightly saute the chopped red onion and mushrooms in Nuttelex. Layer on top of Cheezus and avocado, add salad and a generous squeeze of Nandos Perinaise – easy and so delicious!


Thursday, 27 April 2023

Upcoming Event - Mother's Day in the Valley

Saturday 13 May 2023

Bring mum along for a day of tasty treats, tranquil gardens and affectionate animals!

Your ticket includes a delicious morning tea (gluten free available) and a tour to meet the Valley’s rescued animal mums!

10am and 11am tickets are available.

Places are limited so be sure to get yours now at


No Meat May - Ratatouille Lasagne Recipe


- Left over ratatouille - the recipe for ratatouille can be found in the previous blog post

- 3 cups of low fat soy milk

- 2 tbsp nutritional yeast

- 1 tbsp plain flour

- 2 tbsp Nuttelex Buttery

- 1 packet of lasagne sheets

- 1 cup of grated vegan cheese



- To make the white sauce, melt the Nuttelex Buttery in a saucepan on a low heat, then slowly add flour and mix. Incorporate soy milk to make a smooth consistency and continue stirring until thickened. 

- Line the bottom of a baking tray with lasagne sheets, then cover with ratatouille mix and white sauce. Repeat the layers, then cover the white sauce with grated vegan cheese and nutritional yeast. 

We have also layered with additional mushrooms.

- Bake in a moderate oven for approximately 30 minutes until the cheese is melted and the corners browned. 

- Serve with salad of your choice.


No Meat May - Healthy Ratatouille with Rice Recipe


- 2 small eggplants of any variety, sliced

- 2 tbsp salt

- 2 red onions diced

- 250g sliced mushrooms

- 2 zucchinis diced

- 2 tomatoes diced

- 2 capsicum diced

- 1 tin of canned tomatoes

- 1 tin of tomato puree

- Juice of half a lemon

- Cooked rice, to serve

- 1 tbsp vegetable oil 


- Salt the eggplant slices for around ten minutes, then rinse off the salt.

- Saute onions in vegetable oil until translucent, add all other vegetables, cook until soft. 

-Add tinned tomatoes and lemon juice and cook on a low heat for approximately 45 minutes, or until sauce is reduced.

- Serve on a bed of rice.