There’s nothing quite like a delicious slick of Vegemite on hot toast, but did you know that there are many other ways you can use Vegemite in the kitchen? From breakfast to lunch to dinner, you’ll be a happy little Vegemite with these great recipes!
If your kids just can’t get enough of the good old Aussie staple Vegemite, then try out these great recipes adapted from Kraft for a delicious breakfast, lunch or dinner. Warning: They may result in serious Vegemite addiction.
Breakfast: Vegemite and cheese tarts
Who said a morning Vegemite fix had to be on toast? Check out this delicious recipe for cheesy morning tarts that will only take 30 minutes to prepare.
- 12 slices bread, crusts removed
- 60 g butter, softened
- 1 1/2 tablespoons Vegemite
- 24 cherry tomatoes, halved
- 1/2 cup grated tasty cheese
- 1/4 cup roughly chopped flat leaf parsley
- 6 eggs, beaten
- Pre-heat the oven to 220 degrees C.
- Spread each of the 12 slices of bread with butter and Vegemite.
- Press the bread into 12 x 1/3 cup capacity greased muffin pans.
- Place tomato, cheese and parsley in each, then pour the eggs on top.
- Bake in the oven 10-15 minutes or until cooked.
- Cool slightly before turning out. Serve warm or cool.
Lunch: Salmon and spinach patties
These patties not only look fantastic, but they taste amazing too, with a unique combination of flavours.
- 500 g salmon fillets, skinned and chopped into 1 cm pieces
- 100 g baby spinach leaves, coarsely chopped
- 3 spring onions, finely chopped
- 1 tablespoon grated root ginger
- 1 tablespoon Vegemite
- 1 egg white
- 1/4 cup seasoned rice vinegar
- 1 teaspoon caster sugar
- 1 teaspoon Vegemite, extra
- 1/2 teaspoon sesame oil
- 1 cucumber
- 1/4 small red onion, finely sliced
- 1 tablespoon oil
- Place the salmon, spinach, spring onions and ginger in a bowl and mix to combine.
- Beat together the tablespoon of Vegemite and egg white, then stir into the salmon mixture to help bind.
- Divide the mixture into 12 and gently shape into patties. Chill.
- Whisk together the vinegar, sugar, extra Vegemite and sesame oil.
- Use a peeler to cut the cucumber into long ribbons. Toss the cucumber and red onion in the vinegar and Vegemite dressing.
- Heat the tablespoon of oil in a pan and cook the patties for 3-4 minutes on each side or until cooked.
- Place on serving plates with the cucumber salad on the side. Serve immediately.
Dinner: Sweet potato and rosemary pizza
This will take just over an hour to make, but it’s a great way to spend some time with your kids in the kitchen on a Friday or Saturday night. You can make the dough yourself, or simply buy a pizza base from your local supermarket and dress it up with this delicious, low-budget topping.
- 300 g sweet potato, peeled and thinly sliced
- Garlic olive oil spray
- 1 cup flour
- 1 teaspoon dried yeast
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/3 cup lukewarm water
- 1 tablespoon olive oil
- 1 1/2 tablespoons Vegemite
- Rosemary sprigs
- 2/3 cup grated mozzarella or tasty cheddar cheese
- Pre-heat the oven to 200 degrees C.
- Line a baking tray with baking paper and cover it with potato slices. Spray with oil and bake for 20-25 minutes or until just tender.
- Sift together the flour, yeast, salt and sugar. Add the water and oil and stir to make dough.
- Turn the dough onto a lightly floured surface and knead until smooth and elastic. Place the dough in an oiled bowl and cover with plastic wrap. Stand in a warm place for 30 minutes or until doubled in size.
- Roll out the dough on a floured surface to make a rectangle, roughly 20cm x 30cm in size and place on a large, lightly floured baking tray.
- Spread with Vegemite and then top with the sweet potato, rosemary and cheese.
- Bake in the oven (200 degrees C again) for 10-15 minutes or until cooked through.