Recipes, Videos

Vegan at home with Coles

Vegan at home with Coles.

Coles are one of the two big supermarkets here in Australia. They also have a very active Youtube channel and have doubled down on their content, focussing on home cooking during the isolation period. They have been posting a whole lot of ‘make at home’ recipes for us all to enjoy and some are even VEGAN. The videos and recipes are from chefs around Australia and the quality is spot on.

We thought we would take a look at the ‘vegan at home with Coles’ options that they have provided and share them with you here!



Recipe No. 1

First recipe up is Shannon Martinez’s Tubetti with Braised Fennel, Radicchio & Chickpeas (RECIPE BELOW). Loaded with flavour and kick of chilli, it’s the perfect bowl of comfort food.

Tubetti with Braised Fennel, Radicchio & Chickpeas
Serves: 4
Prep time: – 10 mins
Cook time: 15 mins

1/3 cup (80ml) extra virgin olive oil
1/2 brown onion, thinly sliced
1/2 fennel, core removed, thinly sliced
150g radicchio, roughly chopped
3 garlic cloves, sliced
1 cup drained canned or cooked chickpeas
1/2 tsp dried chilli flakes (optional)
1/3 cup (80ml) white wine
3 cups (750ml) vegetable stock
1 1/2 cups dried tubetti or rigatoni
1/4 cup grated parmesan
Small handful flat-leaf parsley, roughly chopped
Extra virgin olive oil, extra, to finish
Grated parmesan, extra, to finish

In a deep frying pan, heat the oil over medium heat. Add the onion, fennel and radicchio. Season with salt and pepper. Cook until beginning to just turn golden. Add garlic, chickpeas and chilli flakes, if using, and cook for 1 min. Next, add the wine to deglaze the pan. Add stock and bring to the boil.
Add the tubetti, lower the heat to a medium simmer and cover the pan. Check every couple minutes to make sure it’s not sticking to the bottom of the pan. Once pasta is al dente, remove the lid, check seasoning and adjust if needed. Add a splash of stock, if necessary (this dish is somewhere between a soup and a pasta, so keep it brothy).
Add parmesan and stir until melted. Top with parsley, a generous grating of extra parmesan and a big splash of extra oil.


Recipe No. 2

The second recipe is another Shannon special, Mapo Tofu (RECIPE BELOW). The Mapo Tofu is loaded with great-tasting traditional Asian flavours.

Serves: 4
Prep Time: 15 mins
Cooking Time: 20 mins


500g medium-firm tofu, drained, cut into 2cm cubes
¼ cup (60ml) vegetable oil
200g The Alternative Meat Co. Plant Based Mince or soaked textured vegetable protein
30g ginger, peeled, very thinly sliced
4 garlic cloves (about 20g), minced
3 spring onions, sliced, green and white parts separated
25g black fungus or dried mushrooms, soaked, sliced
2 tbs doubanjiang (spicy fermented broad bean paste)
1 tbs douchi (fermented black bean paste)
2 tbs shaoxing wine (Chinese cooking wine)
600ml vegan chicken or vegetable stock
2 tbs light soy sauce
1 tbs corn flour
1 handful coriander, chopped
¼ cup (60ml) Sichuan chilli oil
Steamed rice, to serve


Place tofu in a bowl with a pinch of salt and carefully cover with boiling water. Allow to stand.
Meanwhile, heat the vegetable oil in a wok or large frying pan over high heat. Add the plant-based mince or textured vegetable protein. Cook, breaking up any lumps with a spoon, over medium-high heat for 2-3 mins or until slightly golden. Add the ginger, garlic and white part of the spring onion. Stir-fry for about 1 min or until the ginger and garlic begin to turn slightly golden. Add the black fungus or dried mushrooms. Toss to combine. Add the doubanjiang and douchi and stir-fry for 30 secs, making sure everything is evenly coated, then deglaze with the shaoxing wine.
Add the stock and soy sauce and bring to the boil. Once boiling, turn heat down to a simmer. Drain the tofu, then very carefully slide it into the wok or pan. Gently stir to combine. Allow to simmer over low heat for 10 mins.
Combine the corn flour with 4 tbs water in a small bowl. Add the cornflour mixture to the wok or pan and stir to combine. Cook over low heat until the sauce thickens slightly. Add the coriander and Sichuan oil. Stir to combine.
Divide among serving bowls and garnish with the green part of the spring onion. Serve with steamed rice.


Recipe No. 3

Lemon & blueberry vegan tart (RECIPE BELOW). A wholesome makeover on a classic dessert.

Lemon & blueberry vegan tart

Serves: 8
Prep Time: 15 mins (+ freezing, cooling & 4 hours soaking time)
Cooking Time: 25 mins


1½ cups (225g) cashews
1 cup (160g) whole almonds
¼ cup (35g) pistachios
½ cup (40g) shredded coconut
Pinch of salt
12 fresh dates, pitted, chopped
270ml can coconut cream
1 lemon, rind finely grated, juiced
⅓ cup (80ml) maple syrup
Pinch of ground turmeric
Blueberries, to decorate
Thyme sprigs, to decorate
Candied lemon
2 lemons, thinly sliced
½ cup (110g) caster sugar


Place the cashews in a large bowl. Pour over enough boiling water to cover. Set aside for 4 hours to soak.
Lightly grease a 24cm (base measurement) fluted tart tin with removable base. Line the base with baking paper. Place on a baking tray.
Place almonds, pistachios, shredded coconut and salt in a food processor. Process until finely chopped. Add dates and process until very finely chopped and mixture holds together when pinched. Spoon into prepared tin. Use the back of a metal spoon to push the mixture evenly over base and side of the tin. Place in the freezer to set.
Drain the cashews and place in a blender. Add coconut cream, lemon rind, lemon juice and maple syrup. Blend until very smooth and creamy. Add turmeric and blend until smooth. Pour into the tart case in tin. Gently tap on the bench to smooth the surface. Place in freezer for 2 hours or until firm.
Meanwhile, to make the candied lemon, line a baking tray with baking paper. Place lemon, sugar and 11/2 cups (375ml) water in a frying pan. Bring to a simmer over medium heat. Cook, turning lemon occasionally, for 20 mins or until rind is translucent. Transfer the lemon to the lined tray. Increase heat to medium-high. Bring syrup in the pan to the boil. Cook for 3-5 mins or until syrup thickens. Set aside to cool completely.
Transfer tart to a serving plate. Top with candied lemon, blueberries and thyme. Drizzle with the lemon syrup.

Recipe No. 4

Cauliflower steaks with tahini yoghurt

Serves: 4
Prep Time: 10 mins
Cooking Time: 20 mins

2 small cauliflowers
1 tsp ground turmeric
One tsp ground paprika
1 tsp ground cumin
½ tsp ground coriander
⅓ cup (80ml) olive oil
1 bunch kale, trimmed, leaves coarsely torn
400g can chickpeas, rinsed, drained
1½ cups (420g) Greek-style yoghurt
2 tbs lemon juice
1 tbs tahini
½ cup coriander leaves
½ cup mint leaves

Remove the outer leaves from each cauliflower, leaving the core intact. Cut two 1cm-thick steaks from the centre of each cauliflower (reserve excess florets for another use).
Combine the turmeric, paprika, cumin, ground coriander and 1 tbs of the oil in a large bowl. Add the cauliflower steaks and gently toss to coat. Season well.
Heat a chargrill over medium heat. Add half the cauliflower and cook for 3 mins each side or until golden brown and tender. Transfer cauliflower to a plate and cover with foil to keep warm. Repeat with the remaining cauliflower.
Add the kale and chickpeas to the pan and cook, tossing, for 5 mins or until the kale wilts. Season.
Meanwhile, combine the yoghurt, lemon juice and tahini in a medium bowl. Place the coriander leaves, mint and remaining oil in a blender and blend until smooth. Add 1 tbs of the coriander mixture to the yoghurt mixture and gently marble.
Spoon the yoghurt mixture onto serving plates. Top with the kale mixture and cauliflower. Drizzle with the remaining coriander mixture.


Recipe No. 5

Mini Raw Mango Cheesecakes
Makes 12
Prep: 20 mins (+ 4 hours soaking, 3½ hours freezing & 15 mins standing time)


1½ cups (225g) cashews
½ cup (70g) pistachios
½ cup (40g) shredded coconut
4 fresh dates, pitted, chopped
270ml can coconut cream
½ mango, stoned, peeled, chopped (about 1 cup)
2 tbs coconut oil, melted
Two tbs maple syrup
2 tbs lime juice
Pinch of ground turmeric
Chilled coconut cream, extra, whipped, to serve
Chopped mango, extra, to serve
Frozen blackberries, to serve


Place the cashews in a large bowl. Pour over enough cold water to cover. Set aside for 4 hours or overnight to soak.
Meanwhile, grease a 12-hole, ½-cup (125ml) silicon muffin pan. Place the pistachios and shredded coconut in a food processor and process until finely chopped. Add the date and process until very finely chopped and mixture is firm. Spoon evenly among the prepared holes. Use the back of a spoon to smooth the surface. Place in the freezer for 30 mins to set.
Drain the cashews and place in a blender with coconut cream, chopped mango, coconut oil, maple syrup, lime juice and turmeric. Blend until very smooth and creamy. Divide evenly among the bases in the pan. Smooth the surface. Place in the freezer for 3 hours or until firm.
Remove from the freezer. Set aside in the pan for 5 mins before transferring to a serving platter. Set aside for 10 mins to soften slightly.
Top with the extra coconut cream, extra mango and blackberries and serve immediately.

So what did you think of the Vegan at home with Coles recipes?

If you would like to share your creations with us we would love to hear from you. Hit us up at or leave your comments on the recipes below.

Alternatively, if you would like to submit a recipe of your own, we would love to hear from you HERE.


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