Meat Free Week Info

Meat Free Week challenges participants to give up meat for seven days and raise funds for a great cause.
Are you up for the challenge? Register today and help make real change happen.

We all know that eating fruit and vegetables brings a wealth of health benefits.  Unfortunately Australians eat under the recommended five serves of vegetables a day and just scrape in on eating 2 serves of fruit per day.  As part of Meat Free Week we encourage you to eat five serves of vegetables daily. 

A diet high in vegetables has been linked with lowering the risk of colon cancer at five or more serves per day. Vegetable targets are easy to reach in delicious meat free soups.  

Try our ‘7 day – 5 serve a day’ health and wellbeing boost where each serve of soup gives you 50-80% or your daily vegetable intake! (Individual soups vary)

*Bowel Cancer Australia catagorises foods into low and high fibre foods – generally people without bowel conditions are advised to eat medium to high fibre diets. 


Meat Free Week 2017 500x340 Green n Butterbean


+ 2 cloves of garlic peeled and crushed

+ 1 brown onion peeled and chopped

+ 2 tablespoons of extra virgin olive oil

+ 750 mls of vegetable stock

+ 200 grams of tinned tomatoes

+ 400 grams of butter beans well drained and rinsed

+ 2 stalks of celery roughly chopped

+ 80 grams of green beans

+ 3 teaspoons of fresh chives

+ ½ cup of continental parsley roughly chopped


Heat olive oil in a medium saucepan and sauté the onion and garlic until soft, remove from heat and add all other ingredients 

Return to heat and bring to a boil and simmer gently for 15 minutes


Meat Free Week 2017 500x340 Lemon Lentil and Turmeric


+ 2 cloves of garlic peeled and crushed

+ 1 brown onion peeled and chopped

+ 2 tablespoons of extra virgin olive oil

+ 600 mls of vegetable stock

+ 100 grams of tinned tomatoes

+ 150 grams of tinned small brown lentils well rinsed

+ 150 grams of green beans

+ 100 grams of baby spinach

+ 3 teaspoons of fresh chopped coriander

+ ½ teaspoon of chilli powder

+ ½ teaspoon of turmeric powder 

+ 1 tablespoon of grated lemon rind

+ ½ cup of continental parsley roughly chopped

+ Topping Greek yoghurt


Heat olive oil in a medium saucepan and sauté the onion and garlic until soft; add turmeric, lemon rind and chilli powder for a minute. 

Add stock tomatoes and lentils and simmer for 20 minutes

Add green beans and spinach cook for 3-5 minutes until beans are cooked but still a little crunchy, add the coriander and serve immediately  

Add a liberal dollop of Greek yoghurt on the top


Meat Free Week 2017 500x340 South Indian Pumpkin


+ Two tablespoons of a curry powder of your choice (choose mild or medium powders)

+ 1 teaspoon of stevia powder

+ 1 teaspoon powdered ginger

+ 3 heaped tablespoons of tomato paste

+ 2 vegetable stock cubes

+ 750 mls of water

+ 180 mls coconut cream

+ 1 kg of peeled deseeded chopped butternut pumpkin

+ 40 mls coconut cream for topping

+ 1 tablespoon chopped fresh chives


Cook pumpkin in water add two stock cubes curry powder, tomato paste, ginger powder and stevia together on high until water boils and then bring to a gentle simmer stirring regularly for 15-20 minutes until pumpkin falls apart

Let cool for 5-10 minutes and process in a blender

Pour the mixture back into the saucepan add coconut cream stirring regularly

Serve with a sprinkle of chives and coconut cream swirl 


Meat Free Week 2017 500x340 Creamy Veggie Laksa


+ 200 grams of julienned zucchini

+ 200 grams of snow peas trimmed 

+ 250 grams of rice noodles

+ 200 grams of Thai flavoured tofu chopped into cubes

+ 3 tablespoons of laksa paste

+ 750mls vegetables stock

+ ¼ cup chopped mint leaves

+ ¼ cup chopped coriander leaves

+ 400mls of light coconut milk

+ 2 teaspoons of dried fried shallots

+ 2 limes cut into quarters for serving


Cook rice noodles, drain and set aside

Add laksa paste into a saucepan and heat gently for 2 minutes, add stock, and coconut milk, simmer gently for 5 minutes on a low heat

Add snow peas and zucchini and cook for 3-5 minutes leaving snow peas and zucchini slightly crunchy

Warm tofu in another pan

Reheat noodles place them in the bottom of warmed bowls 

Just before serving soup add mint and coriander and stir through the soup pour over noodles and top with tofu and half a teaspoon of dried shallots, serve with lime wedges


Meat Free Week 2017 500x340 Malaysian Cauliflower and Lentil


+ 2 tablespoon sesame oil

+ 1 teaspoon sugar

+ 1 brown onion peeled and diced

+ ½ red onion peeled and chopped

+ ½ cup rinsed red or yellow lentils 

+ 500 grams cauliflower florets

+ 750 mls vegetable stock

+ 2 tablespoons AYAM Malasian Nyonya curry paste ®

+ ½ cup of chopped coriander leaves


Heat one tablespoon of oil a saucepan and cook red onion until soft add  brown sugar cook until caramelised

Remove from pan and set aside 

Heat the other tablespoon of oil in the saucepan and cook brown  onion until soft

Add stock, cauliflower, lentils and curry paste bring to boil and simmer until cauliflower and lentils are soft

Place soup in a blender puree until smooth

Divide into four bowls and top with caramelised red onion and coriander leaves


Meat Free Week 2017 500x340 Sensational Seaweed


+ 200 grams of firm tofu diced into small cubes

+ ¼ cup dried seaweed (nori, wakame or kelp) crumbled ( add ½ cup of water and pre-soak)

+ 800mls of water

+ 2 teaspoons of sesame oil

+ 2 tablespoons of miso paste (or more to taste)

+ Fresh ground pepper to taste

+ 2 teaspoons of minced garlic

+ 2 teaspoons of peeled thinly sliced  shallots


Mix garlic, shallots, and sesame oil into a small bowl

Gently warm a saucepan on a medium heat add the garlic mixture and cook ingredients for 1-2 minutes

Remove saucepan from heat let cool for one minute then add water and stir miso paste into the water

Place back on heat and warm gently

Drain the seaweed and stir it into the soup with diced tofu, cook for 5-7 minutes

Add more miso if required

Serve in warmed bowls


Meat Free Week 2017 500x340 Magic Mint Pea Soup


+ 1 large red skinned potato scrubbed and diced

+ 250 grams of fresh or 300gram frozen peas

+ 1 bunch of green onions cleaned trimmed and chopped

+ 2 garlic cloves diced

+ 1 tablespoon of grated lemon rind

+ 4 tablespoons of fresh chopped mint leaves

+ 750 mls of vegetable stock

+ 150mls of plain Greek yoghurt

+ 2 tablespoons of cold pressed grapeseed oil or light flavoured vegetable oil

+ ½ teaspoon of stevia


Gently heat a large saucepan add oil, heat the oil and add green onions and garlic cook for 2-3 minutes

Remove saucepan for one minute and add vegetable stock and potatoes

Return to heat and bring to a gentle boil and cook until the potatoes are very soft

Add most of the peas (leaving some for garnish)

Cook for 5 minutes 

Add mint, lemon rind and stevia and stir through

Place all ingredients into a blender and blend until smooth

Just before serving heat the remaining peas

Take soup off heat and stir through Greek yoghurt add salt and pepper to taste, serve in individual bowls and top with whole peas