Loved By All: 3 Vegetarian Recipes That Has You Asking For Seconds

As you may know, October is World Vegetarian Month!

Foodie-favourite and celebrated restauranteur Ganesh Raj (owner of The Tasting Shed and co-host of East Well For Less) has created delicious plant-based recipes for Life Health Foods to be enjoyed by everyone – not just vegetarians.

So, whether you’re a vegan, vegetarian, flexitarian or even a meat-lover – these recipes are bound to wow you.

Potato Rosti Stack



  • 1 potato
  • 1 clove garlic, grated
  • parsley chopped
  • salt and pepper
  • 1 tsp butter
  • 1 tsp olive oil

Smashed Avocado:

  • 1 avocado
  • juice of 1 lime
  • salt and pepper

Basil and Jalapeno Salsa:

  • 5 pickled jalapenos
  • fresh lime juice
  • 5 basil leaves
  • salt and pepper
  • 1/2 tsp olive oil

Poached Egg:

  • 1 egg
  • vinegar


  • Bean Supreme Beetroot burger


  • Microgreens



  1. Peel, clean and grate the potato. Make sure to get all the liquid out by squeezing the potato mix. This is important to make sure the potato crisps up.
  2. In a bowl, add the garlic and parsley, salt & pepper.
  3. Make a 2 cm rosti with your hands.
  4. Heat the oil and butter over a medium heat.
  5. Fry the rosti until it is golden brown on both sides. Set aside.

Basil & Jalapeno Salsa:

  1. Chop up the jalapeno and basil. Chop as finely as you can.
  2. In a small bowl, add mix. Add lime juice, salt and pepper to taste.
  3. Add a drop of oil if the texture is too firm.

Poached Egg:

  1. Boil a pot of water. Then reduce to a bare simmer.
  2. Crack the egg into a cup first. Then lower it gently into the water. I swirl it once just to get the eggs slightly clumped.
  3. Turn off the heat, put the lid on and let it rest for 4 mins.
  4. Remove the egg with a slotted spoon and set it on a paper towel to drain.


  1. Smash avocado, lime, salt and pepper and set aside
  2. Heat some oil in a medium pan. Fry the Beetroot patty for 2-3 minutes on each side, until it is slightly golden and heated through.
  3. Lay the potato rosti on the bottom
  4. Then cover the diameter of the rosti with the smashed avocado
  5. Next is the beetroot burger
  6. The egg is next followed by the salsa on top of that.
  7. Garnish with microgreens and serve!

Fully Loaded Chilli Dog


  • Alternative Meat Co sausage
  • Chilli Con Carne
      • 1 onion chopped
      • 2 garlic cloves (chopped)
      • ½ tsp chilli powder
      • ½ tsp smoked paprika
      • ½ tsp cumin
      • 1 pack Vegie Delights Mince
      • 1 can chopped tomatoes
      • 1 tsp mixed herbs
      • 1 tsp sugar
      • 1 tsp tomato puree
      • 1 can red kidney beans
      • 1 cup vegetable stock
      • 1 tbsp dairy-free sour cream
  • Dairy-free Mozzarella
  • Red onions, finely chopped
  • Parsley, finely chopped
  • 2 tsp dairy-free spread
  • 1 hot dog bun


  1. Chilli Con Carne:
    • Heat some oil in a medium heated pan
    • Fry the onions and garlic till the onions go golden.
    • Add the chilli, paprika, cumin and mixed herbs. Stir for 1 min.
    • Add the mince and brown it. Make sure the mince is well broken up.
    • Add the can of tomatoes and beans and mix well.
    • Add the sugar and season with salt to taste.
    • Add vegetable stock. Then boil. Once it reaches boiling point, reduce immediately to a simmer.
    • Cook down for 20mins
    • Check the seasoning and adjust if necessary.
  2. Cook the alt sausage in a medium heat pan with a little oil. Make sure it is golden.
  3. Cut a hot dog bun in half. Heat a little dairy-free spread in a pan and brown the insides of the bun
  4. Spread dairy-free spread on one side of the bun and dairy-free sour cream on the other side.
  5. Load the bun up with the chilli mix
  6. Garnish the top of the chilli with red onion, parsley and dairy-free cheese
  7. Serve and enjoy!

Mapo Tofu


  • 120g Vegie Delights Mince
  • 1 block of Bean Supreme Tofu chopped into 1 cm pieces
  • 1 tsp soy sauce
  • ½ tsp ginger (minced)
  • ½ tsp garlic (minced)
  • 1 tsp oil
  • 2 tsp Sichuan peppercorns
  • 4 tsp spicy fermented bean paste (Doubanjiang)
  • ½ tsp Chinese 5-Spice
  • 1 cup vegetable stock
  • 1 tsp sugar
  • 1 tsp chilli oil
  • ½ cup spring onions (chopped)
  • Crispy shallots
  • Cornstarch
  • Rice, cooked


Marinate the tofu:

  1. In a bowl, add the Bean Supreme tofu and the marinade ingredients. Mix well and set aside.

Mapo Tofu

    1. Heat the oil in a medium pan
    2. Fry the Sichuan peppercorns. Once they are just golden, take them out and dry them on a paper towel. Then blitz them up in a dry blender or a mortar and pestle. Set aside.
    3. Heat oil in a hot pan.
    4. Fry the bean paste and the Vegie Delights mince for a minute.
    5. Add half a cup of spring onions and toss for 30 sec.
    6. Add the marinated tofu to the pan gently. Do not break it up.
    7. Add chilli oil, 5 spice powder and sugar. Add the vegetable stock and bring to a boil. Then simmer immediately for between 10-12 mins.
    8. Mix 1 tsp of corn starch in ½ cup of water.
    9. Add a little of it to the sauce and mix until it thickens. Check that it is a silken thick sauce. Add more corn starch if necessary. Once ready, remove from the heat.
    10. Transfer the Mapo Tofu into a bowl
    11. Garnish the Mapo Tofu with the Sichuan peppercorns, crispy shallots and spring onions.
    12. Serve with rice.