Vegan Before Vegan Was Cool

“Fifya dips aren’t just for dipping, they make a great addition to pastas, salads, risottos—they’re super versatile. Desperate to share your Fifya recipe? Send it to [email protected]



  Serves: 2 Baked Tofu: 1 tub FIFYA Marinated Tofu in Teryaki Sauce, drained (reserve marinade) 2 tsp Sesame seeds, toasted 2 stalks of Spring onion, chopped 1/2 head of broccoli, roughly chopped Sesame Lime Ginger Dressing: Juice of half a lime (full lime if the lime is small or less juicy) 1/2 tbsp minced […]

Tasty & Healthy Falafel Pitta

Ingredients: 1 Middle Eastern-style flatbread or pitta 1 tbsp FIFYA Natural Hommus Dip 1 tbsp FIFYA Spiced Eggplant Dip 3 FIFYA Falafel Balls 2-3 Slices Avocado 2-3 Slices Cucumber 2-3 Slices Capsicum (Optional extras—red onion, lettuce, tomato) Preparation: 1. Warm the flatbread & the falafels in the oven. 2. Spoon the hommus and spiced eggplant […]

Beetroot and Dill Salad

Serves 6 Ingredients ½ red cabbage 2 carrots 1 cooked beetroot 1 avocado 1 cup chopped walnuts 250g Fifya Vegan Beetroot and fresh Dill Preparation Shred the cabbage, carrots and beets in food processor or using a sharp knife, then set aside in a large salad bowl. Roughly chop the walnuts and add ¾ to […]

Basil, Spinach and Cashew Nut Risotto

Serves 2 Ingredients 1 teaspoon olive oil 1 brown onion finely chopped 2 cloves garlic finely chopped 1 large zucchini diced 200g arborio rice 2 1/2 cups vegetable stock 125g Fifya Vegan Basil, Spinach & Cashew Nut Pesto 3 cups of baby spinach Salt & pepper A few roughly chopped Cashew nuts and extra pesto […]