Mekhala Recipes | Vegan & Vegetarian

February 18, 2019

Inspired by the classic Indonesian dish Gado Gado, this salad can be easily modified and made with whatever on the ingredients you have on hand. Just make sure that you keep the most pièce de résistance - the nutty, creamy peanut butter dressing, #MadewithMekhala's Mekhala Organic Shallot Kaffir Lime Dressing!

Make it veg*an-friendly by omitting the chicken (and substituting with more tempeh if you like)!

Ingredie...

November 30, 2018

Snack or side dish, this is a super easy and versatile low-card recipe. Use any of Mekhala's pastes and serve with our chilli or hot sauce!

Ingredients

(Serves 2)

12 oz/350gm Broccoli, cut into small pieces

2 Stalks spring onion, chopped 

2 Sprigs coriander, chopped

1 Egg, beaten

1/2 Cup almond flour (or self raising flour if making regular fritters)

1/4 Cup dessicated coconut

1 Tblsp Mekhala Organic Yellow/Massaman Curry Paste (or any...

November 1, 2018

(Photo & Recipe Credit: Sydney Vegan Guide)

The Sydney Vegan Guide created this recipe with our Organic Thai Yellow Curry Paste in mind, but feel free to use any Mekhala Curry Paste of your choosing!

Ingredients

(Serves 3-4)

1 Medium sweet potato, peeled and diced

100g Green beans diced

1 Broccoli, chopped into florets

1 Red capsicum, sliced

1/2 jar Mekhala Organic Yellow/Massaman Curry Paste (or Red Curry Paste or Green Curry Paste)

4...

October 12, 2018

Two methods to cook this vegan con "carne". Cook a big batch, freeze some for another day!

Ingredients

(Serves 6)

400gm tin black beans, drained

400gm tin kidney beans, drained

1 cup frozen corn

6 button mushroom, cut into quarters

1 small carrot, chopped into small cubes

2 sticks celery, chopped into small pieces

3 x 400gm tin tomatoes, chopped

1/2 jar Mekhala Organic Red Curry Paste

1/2 jar Mekhala Organic Yellow Curry Paste

Salt and pe...

October 8, 2018

Aromatic vegan curry for a cold winter's evening meal! Use root vegetables of choice.

Ingredients

(Serves 2-3)

1 tin chick peas, drained

2 cups pumpkin, cut into 1 inch pieces

1/2 cup cauliflower florets

1 tblsp cooking oil

1/2 jar Mekhala Organic Yellow/Massaman Curry Paste

400ml coconut milk

Lime and coriander leaves to serve

​Method

1. Heat oil in a heavy based saucepan or pot, then quickly fry Mekhala Organic Yellow/Massaman Curry Pa...

October 5, 2018

Versatile and vegan - you're only limited by your imagination!

Ingredients

(Serves 2)

1 cup cooked brown rice

2 cups broccoli florets

1 small onion, chopped

Salt (optional)

1 tblsp cooking oil

1 cup Mekhala Organic Shallot and Kaffir Lime Dressing

Sliced chillies to serve (optional)

​Method

1. Heat oil in a pan. Fry onions and broccoli until cooked. 

2. Divide rice and vegetables into two bowls and toss through with Mekhala Organic Shallo...

October 5, 2018

Healthy, fun, family-friendly and suitable for vegans and meat lovers alike!

Ingredients

(Serves 2)

1 cup cooked rice or grain of choice

1/2 red bell pepper, sliced 

1/3 red onion, finely sliced, blanched in hot water and drained

1 cup finely sliced red cabbage or raw veggies of choice

1 ripe avocado, smashed with squeeze of lemon and cracked pepper

1 piece chicken breast or 1 piece firm tofu

1 can chickpeas, drained and rinsed

Salt (op...

September 18, 2018

A favourite vegan Malay/Indonesian dish that is great as a main or side dish. 

Ingredients

(Serves 3-4)

2 cups cabbage, cut into bite sized pieces

1 medium carrot, cut into 2 inch pieces

4 pieces tau kwa or firm tofu

1 cup string beans, cut into 2 inch pieces

400ml coconut milk

Salt (optional)

2 Tblsp Mekhala Organic Yellow Curry or Mekhala Organic Vegan Laksa Paste

​Method

1. Mix Mekhala Organic Yellow Curry or Mekhala Organic Vegan Lak...

September 18, 2018

Spicy, aromatic and so healthy!

Ingredients

(Serves 2)

1 cup firm tofu, cubed

1 cup tempeh, cubed

1 cup string beans, cut into 2 inch slices

1/4 cup coconut cream

1 tblsp oil

2 tblsp Mekhala Organic Red Curry Paste

1 tsp Mekhala Organic Roasted Sambal Paste (optional)

​Method

1. Heat oil in a wok or frypan over medium heat. Add tofu, beans and tempeh and fry for 2 min.

2. Add coconut cream and Mekhala Organic Red Curry Paste and fry for a...

September 18, 2018

A fragrant, quick breakfast idea or a lovely, protein rich side dish!

Ingredients

1 cup quinoa cooked and cooled

1 can (15oz) chickpeas, rinsed and drained

1 ½ cups roughly chopped baby spinach

½ cup chopped fresh flat-leaf parsley

½ cup chopped fresh cilantro (or additional parsley)

⅓ cup chopped green onion (green parts only)

⅓ cup toasted pine nuts

1cup Mekhala Organic Roasted Sesame Garlic Dressing 

​Method

1. Toss all ingredients in...

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Tempeh Salad with Peanut Butter-Shallot Kaffir Lime Dressing (w/ Chicken Option)

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