Our Favourite Vegan Recipes

At Move With Us, we pride ourselves on catering for many different dietary requirements! 

Whether you are vegetarian, vegan, seafood-free, nut-free, or pescatarian – we have you covered. You can discover hundreds of delicious and easy recipes that fit within your dietary requirements on the MWU App! 

Enjoy a sneak-peak of our community’s top 6 most popular vegan meals below for free!

Tofu Taco Wraps

Ingredients:
(serves 1)

• 100 g Firm Tofu 
• 30 g Avocado
• 20 g Lettuce
• 40 g Tomato
• 70 g Wraps (Mixed Grain)
• 1.5 tsp Taco Seasoning

Directions:

1. Drain excess water from tofu block by pressing it between cloth or paper towel. Cut tofu into slices and press again between paper towels. Finally, cut tofu into strips and add to a large bowl.
2. Add taco seasoning to tofu and mix to evenly coat.
3. Heat a pan over high heat and apply a light spray of oil, if necessary. Once hot, add tofu to pan and cook for 3-4 minutes each side. Tofu should be slightly golden on all sides. Set aside.
4. Prepare vegetables: chop lettuce and slice tomato. Mash avocado in a small bowl using a fork and season to taste.
5. Assemble wrap: spread avocado on centre of wrap, then lay tofu over avocado. Top tofu with tomato and lettuce. Season to taste and close wrap.

*The tofu can be stored in an air-tight container and kept in the fridge for 3-4 days. Wrap can be toasted, if desired.

Nutrition (per serve):
Calories: 397 | P: 24g | F: 18g | C: 35g

Vegan Pancakes

Ingredients:
(serves 1)

• 40 g Plain Flour
• 80 ml Plant-Based Milk (Unsweetened) (Almond, Oat, Rice, Cashew)
• 5 g Olive Oil
• 20 ml Maple Syrup
• 0.5 tsp Baking Powder
• 0.5 tsp Vanilla Extract
• 2 tbsp Sugar Free Maple Syrup

Directions:

1. In a medium-sized bowl whisk together flour, baking powder and a pinch of salt until well combined. Set aside.
2. In a blender, combine milk, maple syrup, vanilla extract and oil. Blend until smooth.
3. Pour liquid mixture from blender into dry flour mixture. Stir gently until combined and no lumps remain.
4. Heat a medium-sized pan over medium heat and apply a light spray of oil, if necessary. Once hot, pour pancake batter into pan to create desired size of pancakes.
5. Cook for 1-2 minutes on medium-low heat. When pancakes start slightly bubbling at the surface, flip over and cook for another minute.
6. Serve hot with sugar free maple syrup and other toppings, if desired.

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.

Nutrition (per serve):
Calories: 286 | P: 4g | F: 7g | C: 52g

Tofu Scramble With Toast

Ingredients:
(serves 1)

• 80 g Wholemeal Bread
• 120 g Firm Tofu 
• 4 g Olive Oil
• 0.5 tsp Turmeric
• 0.25 tsp Cayenne Pepper
• White Onion, to taste

Directions:

1. Drain excess water from tofu block by pressing it between cloth or paper towel. Cut tofu into slices and press again between paper towels. Add tofu to a large bowl.
2. Crumble tofu into small pieces using a fork or your hands. Add turmeric and cayenne pepper to bowl. Mix together until tofu is evenly coated and season to taste. Dice onion and set aside.
3. Heat a medium-sized pan over medium-high heat and add oil. Once hot, add onion and sauté for 2-3 minutes, until softened.
4. Add tofu mixture to pan and cook for 5-7 minutes, stirring occasionally.
5. Toast bread to your liking.
6. Plate tofu scramble over toast.

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days. We recommend toasting bread at time of consumption.

Nutrition (per serve):
Calories: 377 | P: 29.4g | F: 15g | C: 30g

Creamy Avocado Pesto Pasta

Ingredients:
(serves 1)

• 65 g Pasta (Raw)
• 50 g Avocado
• 10 g Pine Nuts
• Fresh Basil Leaves, to taste
• 3.5 tsp Lemon Juice
• 0.5 clove Garlic

Directions:

1. Prepare pasta as per packet instructions.
2. In a food processor or blender, add avocado, pine nuts, basil, lemon juice, garlic, salt and pepper. Blend until combined.
3. Once pasta is cooked, drain water out of pot and pour avocado pesto sauce over pasta. Stir to combine.

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.

Nutrition (per serve):
Calories: 350 | P: 10g | F: 14g | C: 47g 

Vegan Banana French Toast

Ingredients:
(serves 1)

• 80 g Wholemeal Bread
• 40 g Banana
• 110 ml Coconut Milk (Light)
• 0.25 tsp Ground Cinnamon
• 0.5 tsp Vanilla Extract
• 1 tbsp Sugar Free Maple Syrup

Directions

1. Combine banana, coconut milk, 50ml water, sugar free maple syrup, cinnamon and vanilla extract in a blender and blend until smooth. Pour mixture into a medium-sized bowl.
2. Soak bread in mixture for 1-2 minutes on each side.
3. In the meantime, heat a medium-sized pan over medium heat and apply a light spray of oil, if necessary.
4. Once hot, add soaked bread to pan. Pour any remaining mixture over bread. Cook for 2-3 minutes on each side, or until golden brown.
5. Serve hot with additional sugar free maple syrup and/or sliced banana, if desired.

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.

NOTE: water amount may need to be adjusted if serving size is changed.

Nutrition (per serve):
Calories: 286 | P: 10g | F: 9g | C: 39g

Tofu Rainbow Rolls

Ingredients:
(serves 1)

• 80 g Firm Tofu
• 30 g Rice Paper
• 30 g Cucumber
• 30 g Carrots
• 40 g Avocado
• 30 g Lettuce
• 5 g Maple Syrup
• 30 g Capsicum (Bell Peppers)
• 1 tsp Tamari
• 0.5 tsp Rice Wine Vinegar
• 1 tsp Fresh Ginger
• 1 tsp Fresh Chilli

Directions:

1. Prepare rice paper as per packet instructions.
2. Drain excess water from tofu block by pressing it between cloth or paper towel. Cut tofu into slices and press again between paper towels. Finally, cut tofu into long strips about 1 inch thick and set aside.
3. Prepare vegetables: roughly chop lettuce and spinach, slice carrot, capsicum and cucumber into thin sticks, slice avocado and grate ginger.
4. In a small bowl, mix together maple syrup, tamari, rice wine vinegar and grated ginger. Consistency should remain quite thin.
5. Lay out rice paper and add even amounts of tofu, lettuce, spinach, cucumber, capsicum, carrot and avocado. Top with tamari sauce. Keep ingredients close together so rice paper can be rolled easily.
6. Fold the top and bottom edge of rice paper towards the centre, then fold in both sides to make a roll. Repeat for remaining rice paper rolls.

*This meal can be stored in an air-tight container and kept in the fridge for 3-4 days.

Nutrition (per serve):
Calories: 320 | P: 16g | F: 12g | C: 38g

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