Plant

Powered
Classics
Vegan and vegetarian recipes
inspired by our iconic pulse range.
 CONTENTS

8 PUMPKIN & LENTIL LASAGNE 20 CREAMY PUMPKIN DHAL

10 SUPERCHARGED PUMPKIN SOUP 22 MEAT-FREE BOLOGNESE

12 VEGGIE SAUSAGE ROLLS 24 SUPER POWER VEGETABLE SOUP

14 SWEET POTATO & LENTIL 26 HEARTY MUSHROOM &

SHEPHERD PIE BARLEY SOUP

16 VEGAN SPLIT PEA CURRY 28 SPICED LENTIL BURGERS

18 BETTER FOR YOU MINESTRONE 30 POWER PACKED BURRITOS

4 McKENZIE'S – PLANT POWERED CLASSICS McKENZIE'S – PLANT POWERED CLASSICS 5

Eat more plants!
The momentum towards plant-powered meals and snacks continues to grow around
the globe. Here at McKenzie’s, we have been passionate about sourcing and packing
a range of quality grains and pulses since our humble beginnings in 1852. Here are
some reasons why our plant-based pulses are so good for you and for the planet.

Fibre Low in fat

Pulses are a wonderful source of fibre, Pulses are cholesterol-free and
an important element for gut health. reduce the risk of heart disease.

Low gi LOW CARBON FOOTPRINT

Pulses help maintain blood sugar and insulin Pulses are the ideal sustainable food for
levels and keep us feeling fuller for longer. the future. They are eco-friendly, creating
their own fertilisation by pulling nitrogen
from the air and into the soil.

Vitamins & MINERALS quick to prepare

Most legume varieties are jam-packed with Contrary to popular belief, many dried
all of the good stuff – B vitamins, iron, zinc, pulses do not require soaking & cook in
calcium and magnesium just to name a few. under 30 minutes.

Protein WATER-SAVVY
An economical source of protein, Pulses use just one-tenth of the water of
containing more than most other plant other proteins such as livestock. They are
foods, making them a great alternative to well-adapted for drought prone areas given
meat-based proteins and carbohydrates they extract water from a shallower depth.
such as pasta, rice and potatoes.

Reference: Power Pulses, Tamin Hardeman, 2017, Grains & Legumes Nutrition Council, 2019, USA Pulses, 2020.

This collection of plant-powered recipes makes it easier for you to introduce more
plants into your diet. Based on family classics, these recipes are minus the meat but
full of flavour! Even just a small shift to one plant powered meal per week can make
all the difference to our planet and your health. Enjoy!

More great everyday recipes at mckenziesfoods.com.au

/mckenziesfoods /mckenziesfoods
McKENZIE'S – PLANT POWERED CLASSICS 7
 Our Tip
Substitute pumpkin for
sweet potato or zucchini or Pumpkin & Lentil
Lasagne
a combination of all three.

VEGETARIAN

Serves: 6 PreP: 20 minutes Cook: 1 hour 10 minutes

Ingredients Method
1 cup McKenzie’s Whole Green 1. Pre-heat oven to 190°C ( 170°C fan-forced). Combine lentils, stock,
Lentils, rinsed pumpkin and bay leaf in a large saucepan. Bring to the boil. Reduce
4 cups vegetable stock heat and simmer for 15 minutes.
500g pumpkin, cut into 1cm cubes 2. Heat oil in a large frying pan, add onion and garlic. Cook for several
minutes until tender. Add lentil mixture to pan with the tomatoes,
1 bay leaf
passata, balsamic and parsley. Simmer for 10 minutes.
2 tbs olive oil
3. Meanwhile, heat butter in a small saucepan, add flour and mix in well.
1 onion, finely diced Add milk and whisk until all combined. Bring to the boil and continue
4 garlic cloves, crushed stirring until sauce has thickened. Season well.
400g can crushed tomatoes 4. To assemble, spoon ¹/³ of lentil mixture over the base of a 6cm deep,
1 ½ cups passata 30 x 22cm baking dish. Top with a layer of lasagne sheets to fit.
1 ½ tbs balsamic vinegar Top with another ¹/³ of the lentil mix, followed by half of the spinach
and mozzarella. Cover with a layer of lasagne sheets.
½ cup flat leaf parsley leaves,
roughly chopped 5. Spread remaining lentil mix into dish, followed by remaining spinach
and mozzarella. Lay a double layer of lasagne sheets on the top and
40g butter then cover with the bechamel. Sprinkle with parmesan and bake for
2 tbs plain flour 40 minutes, or until lasagne is tender and top is golden.
500ml milk
McKenzie’s Salt & Pepper Grinder,
to taste

5-6 sheets fresh lasagne

80g baby spinach leaves
200g mozzarella, thinly sliced
½ cup finely grated parmesan Whole Green Lentils
are an excellent
source of dietary fibre!
8 McKENZIE'S – PLANT POWERED CLASSICS
 Our Tip
SUPERCHARGED Freeze this soup for
up to 3 months

PUMPKIN SOUP
VEGAN

Serves: 4 PreP: 15 minutes Cook: 50 minutes

Ingredients Method
2 tbs olive oil 1. Heat oil in a large saucepan or
1 onion, finely diced pot and add onion and garlic.
Cook for several minutes until
2 cloves garlic, crushed
tender. Add spices and cook a
1 tsp cumin further minute. Stir in tomato
1 tsp paprika paste and thyme.
1 tbs tomato paste 2. Add stock, water, lentils and
2 thyme sprigs pumpkin. Bring to the boil, reduce
heat and simmer for 10 minutes
4 cups vegetable stock
until lentils and pumpkin are
1 cup water tender. Remove thyme sprigs and
¾ cup McKenzie’s Red Split Lentils, puree with a handheld blender
rinsed until smooth. Season well. Serve
400g pumpkin, cut into small cubes with sour cream or coconut cream
McKenzie’s Salt & Pepper Grinder, and chives.
to taste

Sour cream or coconut cream

& chives, for serving

10 McKENZIE'S – PLANT POWERED CLASSICS McKENZIE'S – PLANT POWERED CLASSICS 11

 Our Tip
VEGGIE SAUSAGE Serve with sweet chilli
or hot sauce.

ROLLS
VEGETARIAN

makes: Approx. 25 pieces PreP: 20 minutes Cook: 55 minutes

Ingredients Method
1 cup McKenzie’s Soup Mix, rinsed 1. Combine soup mix, garlic and rosemary in a large saucepan with
2 cloves garlic, roughly chopped 6 cups of water. Bring to the boil, reduce heat and simmer for 30
minutes. Drain, removing rosemary sprig and allow to cool slightly.
1 sprig rosemary
2. Place zucchini, broccoli, spring onions, basil, mint, egg and parmesan
1 zucchini, roughly chopped
into a food processor. Pulse until a coarse texture has formed. Add
1 small head broccoli, roughly cooked soup mix and pulse until well combined. Season well.
chopped
3. Cut each pastry sheet into two and spoon or pipe vegetable mixture
4 spring onions, chopped down the centre of each piece. Brush edge with eggwash and fold over
½ cup basil leaves to form rolls. Transfer to a lined baking tray, partially cut into each roll
¼ cup mint leaves to make 5 pieces per roll. Brush tops with more eggwash and sprinkle
with pepitas or seed mix. Bake for 25 minutes until golden.
1 egg
¼ cup grated parmesan
McKenzie’s Salt & Pepper Grinder,
to taste

2-3 sheets puff pastry, partially

thawed
1 egg whisked with 1 tbs milk
Pepitas or seed mix, for sprinkling

GOOD FOR YOU

AND THE PLANET McKENZIE'S – PLANT POWERED CLASSICS 13
 Our Tip
Whole Green Lentils
will work equally as
well in this recipe! SWEET POTATO & LENTIL
SHEPHERDS PIE
VEGETARIAN

Serves: 6 PreP: 20 minutes Cook: 50 minutes

Ingredients Method
2 tbs olive oil 1. Pre-heat oven to 190°C (170°C fan-forced). Heat oil in a large frying pan.
1 onion, finely diced Add onion and garlic, cooking for several minutes until tender.
Add carrot, celery and tomato paste. Cook a further minute.
2 cloves garlic, crushed
2. Add stock, lentils, sauce and thyme to pan, bring to the boil, reduce heat
1 carrot, diced
and simmer for 20 minutes until lentils are just tender. Stir in peas and
1 celery stick, sliced parsley, season well.
2 tbs tomato paste 3. Meanwhile, place sweet potato in a large saucepan covered with water.
4 cups vegetable stock Boil until tender and drain well. Mash sweet potato with butter and add
1 ½ cups McKenzie’s French Style milk and seasonings, mixing until smooth.
Lentils, rinsed 4. Pour lentil mixture into a 6 cup capacity baking dish. Top with sweet
2 tsp worcestershire sauce potato mixture and sprinkle with cheese. Bake for 25 minutes.
2 sprigs thyme
½ cup frozen peas
½ cup flat leaf parsley, chopped
McKenzie’s Salt & Pepper Grinder,
to taste

1kg sweet potato, peeled and cut

into pieces
30g butter
½ cup milk
½ cup grated cheddar cheese
I am a tasty protein
¼ cup grated parmesan alternative to meat!

14 McKENZIE'S – PLANT POWERED CLASSICS

 Our Tip
Vegan Sprinkle with toasted
McKenzie’s Shredded
Coconut for extra flavour

Split Pea Curry and texture.

VEGAN

Serves: 4-6 PreP: 20 minutes Cook: 55 minutes

Ingredients Method
1 tbs light flavoured oil 1. Heat oil in a large saucepan. Add onion, ginger and garlic, cooking over
1 onion, finely diced a low heat for 4-5 minutes. Stir in spices and cook a further minute.
2cm piece ginger, finely grated 2. Add stock, tomatoes, prepared split peas, sweet potato, eggplant and
capsicum. Bring to a boil, reduce heat and simmer partially covered
2 garlic cloves, crushed
for approx. 45 minutes or until split peas are tender (stirring regularly
2 tsp Clive of India Authentic whilst cooking).
Curry Powder
3. Add coconut milk and cook for a further 5 minutes. Serve garnished
1 tsp cumin seeds with coriander, green chillies and flatbread.
3 cups vegetable stock
400g can crushed tomatoes
¾ cup McKenzie’s Green
Split Peas, rinsed
1 sweet potato, peeled & diced
½ eggplant, diced
½ green capsicum, diced
270ml can coconut milk

Coriander, green chillies & flatbread,

for serving

16 McKENZIE'S – PLANT POWERED CLASSICS McKENZIE'S – PLANT POWERED CLASSICS 17

 BETTER FOR YOU
MINESTRONE
VEGAN

Serves: 4 PreP: 20 minutes Cook: 50 minutes

Ingredients Method
2 tbs olive oil 1. Heat oil in a large saucepan or pot and add onion and garlic. Cook for
1 onion, finely diced several minutes until tender. Stir in fennel and carrot, cooking a further
2 minutes. Add tomato paste and cook for 1 minute.
2 garlic cloves, crushed
2. Add stock, water and soup mix. Bring to the boil, reduce heat and
1 fennel, finely sliced
simmer for 25-30 minutes until legumes are tender.
1 carrot, finely sliced
3. Add zucchini, peas and kale to soup and cook a further 2 minutes.
¼ cup tomato paste Stir in parsley just before serving and season well.
4 cups vegetable stock
2-3 cups water
¾ cup McKenzie’s Italian Style
Soup Mix, rinsed
1 zucchini, sliced
½ cup frozen peas
2 cups kale leaves, torn into small
pieces
½ cup flat leaf parsley, chopped
McKenzie’s Salt & Pepper Grinder,
to taste

Good SOURCE
OF PROTEIN

18 McKENZIE'S – PLANT POWERED CLASSICS

 Our Tip

Creamy
Delicious served
with naan bread &
pappadums

Pumpkin Dhal
VEGAN

Serves: 4-6 PreP: 20 minutes Cook: 40 minutes

Ingredients Method
1 tbs light flavoured oil 1. Heat oil in a large saucepan. Add onion, ginger and garlic, cooking over a
1 onion, finely diced low heat for 4-5 minutes. Stir in spices and cook a further minute.
3cm piece ginger, finely grated 2. Add peas, stock and pumpkin to pan. Bring to a boil, reduce heat and
simmer partially covered for approx. 25 minutes or until pumpkin and peas
2 garlic cloves, crushed
are tender. Stir in coconut milk and tomatoes. Cook a further 10 minutes.
1 tsp coriander powder Fold in spinach leaves.
1 tsp ground cumin 3. Season well and serve dhal with coriander, lime wedges and naan bread.
1 tsp Clive of India Authentic Curry
Powder
1½ cups McKenzie’s Yellow Split
Peas, rinsed
4 cups vegetable stock
300g pumpkin, peeled and cut into
1-2cm cubes
270ml can coconut milk
2 ripe tomatoes, diced
2 cups baby spinach leaves

20 McKENZIE'S – PLANT POWERED CLASSICS McKENZIE'S – PLANT POWERED CLASSICS 21

 Our Tip

meat-free
Also delicious served
with rice or just some
crusty bread

Bolognese
VEGAN

Serves: 4-6 PreP: 20 minutes Cook: 30 minutes

Ingredients Method
1 tbs olive oil 1. Heat oil in a large frying pan. Add onion and garlic, cooking over a low
1 onion, finely diced heat for 4-5 minutes. Stir in tomato paste and cook a further minute.
Add carrot and celery and mix through.
2 garlic cloves, crushed
2. Add lentil mix, stock, tomatoes and herbs to the pan. Bring to the boil,
2 tbs tomato paste
reduce heat and simmer for approx. 25 minutes or until lentils are tender.
1 carrot, diced
3. Stir zucchini and balsamic through mixture and season to taste. Serve
1 celery stick, diced with spaghetti and fresh basil.
1½ cups McKenzie’s Red Split
Lentils, prepared & rinsed
4 cups vegetable stock
400g can crushed tomatoes
1 sprig rosemary
2 sprigs thyme
1 zucchini, grated
1 tsp balsamic vinegar

Spaghetti and basil, for serving

Red Split Lentils cook

in just 10 minutes

McKENZIE'S – PLANT POWERED CLASSICS 23

 Our Tip
SUPER POWER
Freezes well for up
to 3 months

VEGETABLE SOUP
VEGAN ready in 20 minutes

Serves: 4 PreP: 15 minutes Cook: 20 minutes

Ingredients Method
2 tbs olive oil 1. Heat oil in a large saucepan or pot. Add leek and garlic, cooking for 5
1 leek, thinly sliced minutes until leek is tender. Add stock, sweet potato and superblend
mix. Bring to the boil, reduce heat and simmer for 10 minutes.
2 cloves garlic, crushed
2. Stir in beans, tomatoes and balsamic. Season well. Cook a further 5
4 cups vegetable stock
minutes. Serve soup with some freshly torn basil leaves stirred through.
300g sweet potato, cut into
1cm cubes
¾ cup McKenzie’s Lentils, Quinoa
& Beans Superblend, rinsed
100g green beans, cut into 1cm
pieces
2 ripe tomatoes, diced
1 tsp balsamic vinegar
McKenzie’s Salt & Pepper Grinder,
to taste
½ cup basil leaves

PLANT BASED
GOODNESS
24 McKENZIE'S – PLANT POWERED CLASSICS
 Our Tip

HEARTY MUSHROOM
Add a splash of
water when reheating

& BARLEY SOUP

VEGAN

Serves: 4 PreP: 15 minutes Cook: 45 minutes

Ingredients Method
¼ cup olive oil 1. Heat oil in a large saucepan or pot. Add leek, carrot, celery and garlic.
1 leek, finely sliced Cook over low heat for 5 minutes. Stir in mushrooms and cook a
further 5 minutes until mushrooms are tender and softened.
1 carrot, thinly sliced
2. Add stock, water, barley and thyme to pot. Bring to the boil, reduce
1 stick celery, finely sliced
heat and simmer for 35 minutes until barley is tender. Stir in soy sauce.
2 cloves garlic, crushed
3. Just before serving stir in parsley and season well. Accompany with
300g swiss brown mushrooms, parmesan toasts.
thinly sliced
1 litre vegetable stock
2 cups water
¾ cup McKenzie’s Pearl Barley,
rinsed
2 sprigs thyme
1 tsp soy sauce
½ cup flat leaf parsley leaves,
chopped
McKenzie’s Salt & Pepper Grinder,
to taste

Parmesan toasts, to serve

26 McKENZIE'S – PLANT POWERED CLASSICS

 Our Tip

SPICED Lentil
Watching your carb intake?
Swap out the bun for a
wrap or lettuce leaves.

BURGERS
VEGETARIAN

SERVEs: 4 PreP: 20 minutes Cook: 30 minutes

Ingredients Method
1 cup McKenzie’s Whole Green 1. Place lentils, water, cinnamon and garlic in a large saucepan. Bring to
Lentils, rinsed the boil, reduce heat and simmer for 15 minutes. Drain well and discard
1½ litres water cinnamon stick.
1 cinnamon stick 2. Add carrot, oats and parsley to the bowl of a food processor and pulse
until coarse crumbs. Add lentil mixture, egg, spices and seasoning.
2 garlic cloves, roughly chopped
Pulse until the mixture is smooth.
1 carrot, roughly chopped
3. Remove mixture to a bowl and allow to cool for 10 minutes. Divide into
½ cup rolled oats 4 and form into patties. Heat oil in a large frying pan and cook patties
½ cup flat leaf parsley for 5-6 minutes each side until golden and crisp.
1 egg 4. Meanwhile, combine sour cream, mustard and lemon. Set aside.
1½ tsp ground cumin 5. Serve patties in buns with greens, cucumber, carrot, beetroot and
1 tsp paprika mint, drizzled with mustard dressing.
McKenzie’s Salt & Pepper Grinder,
to taste

¹/³ cup sour cream

2 tsp dijon mustard
¼ tsp finely grated lemon rind

4 burger buns
Mixed greens, sliced cucumber,
shredded carrot, beetroot and mint,
for serving
keepS YOU feeling
fuller for longer

McKENZIE'S – PLANT POWERED CLASSICS 29

 Our Tip
POWER PACKED
Also great as a topping
on baked potatoes

BURRITOS
VEGETARIAN

makes: 8 PreP: 20 minutes Cook: 50 minutes

Ingredients Method
½ cup McKenzie’s Chick Peas, 1. Combine chick peas and black beans in a saucepan with 6 cups of
rinsed water. Bring to the boil, reduce heat and simmer for 35-40 minutes
¼ cup McKenzie’s Black Beans, until tender. Drain.
rinsed 2. Heat oil in a large frying pan, add onion and garlic, cooking for 2-3
1 tbs olive oil minutes until tender. Add cumin, coriander, oregano and chilli powder.
Cook a further minute. Add canned tomatoes, water and drained chick
1 onion, finely diced
peas and beans. Bring to a gentle simmer and cook whilst stirring often
2 cloves garlic, crushed for 6-8 minutes. Stir in seasonings and coriander.
2 tsp ground cumin 3. Scatter each tortilla with lettuce, guacamole, tomatoes and onion.
1 tsp ground coriander Top with a good spoonful of bean mixture, sour cream and cheese.
½ tsp dried oregano
Chilli powder, 1 pinch
400g can crushed tomatoes
1 cup water
McKenzie’s Salt & Pepper Grinder,
to taste
½ cup coriander leaves, chopped

8 large tortillas, warm

Lettuce, guacamole, chopped
tomatoes, red onion, sour cream
and grated cheese, for serving

Sourced from
Australian farms

30 McKENZIE'S – PLANT POWERED CLASSICS

For more recipes and recipe books,
visit mckenziesfoods.com.au