Kickstart your culinary adventure with Vegemite, the versatile spread that’s a staple in Australian kitchens and ready to spice up yours! Whether you’re whipping up quick weeknight dinners, seeking cozy comfort food, or exploring bold new flavors, our roundup of 25 delicious Vegemite recipes has something for every occasion. Dive in and discover how this unique ingredient can transform your meals from ordinary to extraordinary!
Vegemite and Cheese Toastie
Humble yet satisfying, the Vegemite and Cheese Toastie is a quick fix for any hunger pang. Perfect for breakfast or a snack, it’s a no-fuss recipe with bold flavors.
Ingredients
- 2 slices of white bread
- 1 tbsp Vegemite
- 1/2 cup shredded cheddar cheese
- 1 tbsp butter, softened
Instructions
- Preheat a skillet over medium heat (350°F).
- Spread Vegemite evenly on one side of each bread slice.
- Sprinkle cheddar cheese over the Vegemite on one slice.
- Top with the second slice, Vegemite side down, to form a sandwich.
- Butter the outer sides of the sandwich lightly.
- Place the sandwich in the skillet. Cook for 3-4 minutes until the bottom is golden brown.
- Flip the sandwich carefully. Cook for another 3-4 minutes until the other side is golden and the cheese is melted.
- Remove from heat. Let it cool for a minute before cutting.
Oozing with melted cheese and the unique umami of Vegemite, this toastie offers a crispy exterior with a gooey center. Try serving it with a side of pickles for a tangy contrast.
Vegemite Scrolls
Craving a quick, savory snack? Vegemite scrolls are your answer, combining fluffy dough with the iconic Aussie spread.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp instant yeast
- 3/4 cup warm water (110°F)
- 2 tbsp unsalted butter, melted
- For the filling:
- 1/4 cup Vegemite
- 2 tbsp unsalted butter, softened
Instructions
- In a large bowl, mix flour, sugar, salt, and yeast.
- Add warm water and melted butter to the dry ingredients. Stir until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Roll the dough into a 12×8 inch rectangle on a floured surface.
- Spread softened butter evenly over the dough, then spread Vegemite over the butter.
- Roll the dough tightly from the long side, then cut into 12 even slices.
- Place slices cut-side up on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 15-20 minutes until golden brown.
Enjoy these scrolls warm for the best flavor and texture. The dough is soft and fluffy, with a rich, salty Vegemite filling. Perfect for breakfast or as a snack with a cup of tea.
Vegemite and Avocado on Toast
G’day, let’s dive straight into making Vegemite and Avocado on Toast, a quick, nutritious breakfast option that packs a punch of flavor.
Ingredients
– 2 slices of whole grain bread
– 1 ripe avocado
– 1 tbsp Vegemite
– 1 tbsp olive oil
– Salt to taste
Instructions
1. Preheat your toaster to medium setting. Toast the bread until golden brown, about 2 minutes. Tip: For extra crunch, toast the bread twice.
2. While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
3. Mash the avocado with a fork until smooth. Tip: Leave some chunks for texture if preferred.
4. Spread the Vegemite evenly on the toasted bread. Tip: A little goes a long way due to its strong flavor.
5. Top the Vegemite with the mashed avocado.
6. Drizzle olive oil over the avocado and sprinkle with salt to taste.
Mmm, the creamy avocado balances the salty, umami-rich Vegemite perfectly. Serve with a side of cherry tomatoes for a colorful, flavorful twist.
Vegemite and Egg Sandwich
Just when you thought breakfast couldn’t get any better, the Vegemite and Egg Sandwich proves you wrong. This savory combo packs a punch of flavor and is ready in minutes.
Ingredients
- For the sandwich:
- 2 slices of whole wheat bread
- 1 tbsp Vegemite
- 1 large egg
- 1 tbsp butter
Instructions
- Heat a non-stick skillet over medium heat (350°F).
- Spread 1 tbsp Vegemite evenly on one side of each bread slice.
- Melt 1 tbsp butter in the skillet, swirling to coat the pan.
- Crack the egg into the skillet, cooking for 2 minutes until the whites are set but the yolk is still runny.
- Flip the egg carefully and cook for another 30 seconds for over-easy, or longer if you prefer a firmer yolk.
- Place the cooked egg on one Vegemite-covered bread slice.
- Top with the second bread slice, Vegemite side down.
- Cut the sandwich in half and serve immediately.
The sandwich offers a creamy yolk contrast to the salty Vegemite, with crispy edges from the buttered bread. Try adding avocado slices for extra creaminess.
Vegemite Pasta
Forget what you know about pasta; this Vegemite version is a bold twist on the classic. Fast to make, it’s a savory dish that packs a punch.
Ingredients
- For the pasta:
- 8 oz spaghetti
- 4 cups water
- 1 tbsp salt
- For the sauce:
- 2 tbsp unsalted butter
- 1 tbsp Vegemite
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Bring 4 cups of water to a boil in a large pot over high heat.
- Add 1 tbsp salt and 8 oz spaghetti to the boiling water. Cook for 8-10 minutes until al dente, stirring occasionally.
- Drain the pasta, reserving 1/4 cup of pasta water.
- In the same pot, melt 2 tbsp unsalted butter over medium heat.
- Whisk in 1 tbsp Vegemite until fully combined with the butter.
- Pour in 1/4 cup heavy cream and the reserved pasta water, stirring continuously.
- Add the cooked spaghetti back to the pot, tossing to coat evenly with the sauce.
- Sprinkle 1/2 cup grated Parmesan cheese over the pasta, stirring until the cheese is melted and the sauce is creamy.
Makes for a creamy, umami-rich dish with a unique depth of flavor. Serve with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.
Vegemite and Chicken Pie
Looking for a twist on the classic chicken pie? This Vegemite and Chicken Pie combines savory chicken with the unique umami of Vegemite for a bold flavor.
Ingredients
- For the filling:
- 2 cups cooked chicken, shredded
- 1 tbsp Vegemite
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp butter
- 1/2 cup onions, diced
- For the crust:
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2/3 cup butter, cold and cubed
- 4-6 tbsp ice water
Instructions
- Preheat oven to 375°F.
- In a skillet, melt 1 tbsp butter over medium heat. Add onions; cook until translucent, about 5 minutes.
- Stir in shredded chicken, Vegemite, chicken broth, and heavy cream. Simmer for 10 minutes until thickened. Tip: For a smoother filling, blend half of it before returning to the skillet.
- For the crust, mix flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
- Roll out half the dough to line a pie dish. Add the filling. Roll out the remaining dough for the top crust; seal edges.
- Cut slits in the top crust for steam to escape. Bake for 35-40 minutes until golden. Tip: Place a baking sheet underneath to catch any drips.
Juicy chicken and rich Vegemite create a hearty pie with a flaky crust. Serve with a side of steamed greens for a balanced meal.
Vegemite Pizza
Zesty and unconventional, Vegemite Pizza combines the bold flavors of Australia with the universal love for pizza. This recipe is straightforward, ensuring a unique twist on your pizza night.
Ingredients
For the crust
– 2 cups all-purpose flour
– 1 tbsp olive oil
– 1 tsp salt
– 1 tsp sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 3/4 cup warm water (110°F)
For the topping
– 1/4 cup Vegemite
– 1 cup shredded mozzarella cheese
– 1/2 cup grated cheddar cheese
– 1 tbsp olive oil
Instructions
1. Preheat your oven to 475°F. Tip: A hot oven ensures a crispy crust.
2. In a large bowl, mix flour, salt, and sugar. Add yeast to warm water, let sit for 5 minutes until frothy.
3. Combine yeast mixture with flour, add olive oil, knead into a smooth dough. Tip: Kneading for at least 5 minutes develops gluten for a chewy texture.
4. Cover dough, let rise in a warm place for 1 hour until doubled in size.
5. Roll out dough on a floured surface to your desired thickness. Tip: Thinner crusts cook faster and get crispier.
6. Spread Vegemite evenly over the dough, leaving a small border for the crust.
7. Sprinkle mozzarella and cheddar cheeses over the Vegemite.
8. Drizzle with olive oil, bake for 12-15 minutes until cheese is bubbly and crust is golden.
Kick your pizza game up a notch with this Vegemite Pizza. The salty, umami-rich Vegemite pairs perfectly with the gooey cheeses, while the crust offers a satisfying crunch. Serve with a side of pickles for an extra tangy contrast.
Vegemite and Tomato Bruschetta
Fancy a twist on the classic bruschetta? This Vegemite and Tomato Bruschetta combines the umami depth of Vegemite with the freshness of tomatoes for a quick, flavorful bite.
Ingredients
- For the bruschetta:
- 1 baguette, sliced into 1/2-inch pieces
- 2 tbsp olive oil
- For the topping:
- 1/4 cup Vegemite
- 2 medium tomatoes, diced
- 1 tbsp balsamic vinegar
- 1/4 cup fresh basil, chopped
Instructions
- Preheat your oven to 375°F.
- Arrange the baguette slices on a baking sheet. Brush each slice lightly with olive oil.
- Toast in the oven for 5-7 minutes until golden and crisp. Tip: Keep an eye on them to prevent burning.
- Spread a thin layer of Vegemite on each toasted baguette slice. Tip: A little Vegemite goes a long way due to its strong flavor.
- In a bowl, mix the diced tomatoes, balsamic vinegar, and chopped basil.
- Spoon the tomato mixture evenly over the Vegemite-covered slices.
- Serve immediately. Tip: For an extra kick, drizzle with a bit more olive oil before serving.
Bold flavors dominate this dish, with the Vegemite adding a savory punch against the sweet acidity of the tomatoes. Perfect as an appetizer or a light snack, try serving it with a crisp white wine to balance the richness.
Vegemite Dumplings
Zesty and unexpected, these Vegemite Dumplings blend Australian tradition with Asian technique. Perfect for adventurous eaters looking to spice up their dumpling game.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup water
- 1/4 tsp salt
- For the filling:
- 1 tbsp Vegemite
- 1/2 cup ground pork
- 1/4 cup finely chopped scallions
- 1 tsp soy sauce
- For cooking:
- 1 tbsp vegetable oil
- 1/2 cup water
Instructions
- In a large bowl, mix 2 cups all-purpose flour, 1/2 cup water, and 1/4 tsp salt until a dough forms. Tip: Knead for 5 minutes for a smoother texture.
- Cover the dough with a damp cloth and let it rest for 30 minutes.
- While the dough rests, combine 1 tbsp Vegemite, 1/2 cup ground pork, 1/4 cup scallions, and 1 tsp soy sauce in a bowl. Mix well.
- Divide the dough into 20 equal pieces. Roll each into a thin circle.
- Place 1 tsp of the filling in the center of each dough circle. Fold and seal the edges tightly. Tip: Use a bit of water to help seal if needed.
- Heat 1 tbsp vegetable oil in a non-stick pan over medium heat. Arrange dumplings in the pan, flat side down.
- Cook until the bottoms are golden brown, about 2 minutes.
- Pour 1/2 cup water into the pan. Cover and steam for 8 minutes, or until the water evaporates. Tip: Listen for a sizzle to know when the water is gone.
- Remove the lid and cook for another 2 minutes to crisp the bottoms.
Fluffy with a crispy bottom, these dumplings offer a savory punch from the Vegemite. Serve with a side of chili oil for an extra kick.
Vegemite and Cheese Scones
Kickstart your morning with these savory Vegemite and Cheese Scones, a perfect blend of salty and cheesy flavors baked into a fluffy, golden treat.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold unsalted butter, cubed
- 1/2 cup grated cheddar cheese
- 1 tbsp Vegemite
- 3/4 cup milk
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, and salt.
- Add cold butter to the flour mixture. Use your fingers to rub the butter into the flour until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- Stir in grated cheddar cheese.
- In a small bowl, mix Vegemite with milk until well combined. Tip: Warming the milk slightly can help dissolve the Vegemite easier.
- Pour the Vegemite-milk mixture into the dry ingredients. Stir until just combined. Do not overmix.
- Turn the dough onto a lightly floured surface. Gently pat into a 1-inch thick circle.
- Cut into 8 wedges. Place on the prepared baking sheet. Tip: For extra golden tops, brush the scones with a little milk before baking.
- Bake for 15-20 minutes, or until golden brown and a toothpick inserted comes out clean.
Zesty and rich, these scones offer a delightful contrast between the sharp cheddar and the umami-packed Vegemite. Serve warm with a dollop of butter or alongside a hearty soup for a comforting meal.
Vegemite Fried Rice
Oven-ready in minutes, this Vegemite Fried Rice transforms leftovers into a savory, umami-packed meal. Perfect for breakfast or a quick dinner, it’s a twist on the classic that’s sure to surprise.
Ingredients
- For the rice:
- 2 cups cooked white rice, chilled
- 1 tbsp vegetable oil
- For the sauce:
- 1 tbsp Vegemite
- 1 tbsp soy sauce
- 1 tsp sesame oil
- For the garnish:
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Heat vegetable oil in a large skillet over medium-high heat (350°F).
- Add chilled rice to the skillet. Break up any clumps with a spatula.
- Cook rice for 3 minutes, stirring occasionally, until slightly crispy.
- In a small bowl, mix Vegemite, soy sauce, and sesame oil until smooth.
- Pour sauce over rice. Stir well to coat evenly.
- Cook for another 2 minutes, allowing the flavors to meld.
- Remove from heat. Garnish with green onions and sesame seeds.
Packed with a deep, savory flavor, this dish offers a chewy texture with crispy bits. Serve it with a fried egg on top for extra richness or alongside steamed vegetables for balance.
Vegemite and Bacon Rolls
Everyone loves a savory twist on breakfast classics, and these Vegemite and Bacon Rolls are no exception. Easy to make and packed with flavor, they’re perfect for a quick morning bite.
Ingredients
- For the rolls:
- 1 package (8 oz) refrigerated crescent roll dough
- 4 slices bacon, cooked crispy and crumbled
- 2 tbsp Vegemite
- 1 tbsp butter, melted
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Unroll the crescent dough and separate into triangles. Tip: Keep the dough cold until ready to use for easier handling.
- Spread 1/2 tsp Vegemite evenly over each triangle.
- Sprinkle crumbled bacon over the Vegemite.
- Roll each triangle from the wide end to the point, sealing the edges. Tip: Don’t overfill to prevent leaks.
- Place rolls on the prepared baking sheet. Brush tops with melted butter.
- Bake for 12-15 minutes, or until golden brown. Tip: Check at 10 minutes to avoid over-browning.
Just out of the oven, these rolls offer a crispy exterior with a rich, umami-filled center. Serve warm with a side of scrambled eggs for a hearty breakfast.
Vegemite Pancakes
Trying something new for breakfast can be as simple as adding Vegemite to your pancakes. This recipe combines the salty, umami flavor of Vegemite with the fluffy texture of pancakes for a unique twist.
Ingredients
– For the batter: 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp salt, 1 cup milk, 1 egg, 2 tbsp melted butter, 1 tbsp Vegemite
Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, and salt. 2. In another bowl, mix the milk, egg, and melted butter until combined. 3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Tip: Do not overmix to keep the pancakes fluffy. 4. Stir in the Vegemite until evenly distributed throughout the batter. 5. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter. 6. Pour 1/4 cup of batter onto the skillet for each pancake. 7. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. 8. Flip the pancakes and cook for another 1-2 minutes until golden brown. Tip: Adjust the heat if the pancakes are browning too quickly. 9. Serve warm. Tip: For an extra flavor boost, drizzle with a little more melted butter and a light spread of Vegemite. 10. Makes about 8 pancakes. Maybe you’ll find the savory depth of Vegemite pancakes surprisingly addictive. Their rich flavor pairs well with a sharp cheddar or a soft-boiled egg on the side.
Vegemite and Mushroom Risotto
Kickstart your culinary adventure with this Vegemite and Mushroom Risotto, a bold twist on the classic that’s both comforting and unexpectedly delicious. Perfect for those looking to experiment with flavors.
Ingredients
For the risotto
- 1 tbsp olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth, kept warm
- 1/2 cup dry white wine
- 1 tbsp Vegemite
- 1 cup sliced mushrooms
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt to taste
Instructions
- Heat olive oil in a large pan over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
- Add Arborio rice, stir to coat with oil, toast for 2 minutes until slightly golden.
- Pour in white wine, stir until absorbed. Tip: The wine should sizzle upon contact, indicating the pan is at the right temperature.
- Begin adding warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next.
- After 15 minutes, stir in Vegemite until fully incorporated. Tip: Dissolving Vegemite in a small amount of hot broth beforehand ensures even distribution.
- Add mushrooms, continue cooking and adding broth until rice is al dente and mixture is creamy, about 10 more minutes.
- Remove from heat, stir in Parmesan and butter. Tip: Let the risotto rest for 2 minutes off the heat for flavors to meld.
- Season with salt if needed, serve immediately.
Perfectly creamy with a deep, umami-rich flavor from the Vegemite, this risotto surprises with every bite. Try topping with extra Parmesan and a drizzle of truffle oil for an elevated finish.
Vegemite and Lamb Shank
Rarely does a dish combine the boldness of Vegemite with the tenderness of lamb shank, yet here we are.
Ingredients
- For the lamb shank:
- 2 lamb shanks
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the Vegemite glaze:
- 2 tbsp Vegemite
- 1/4 cup honey
- 2 tbsp water
Instructions
- Preheat oven to 325°F.
- Season lamb shanks with salt and pepper.
- Heat olive oil in a large oven-proof skillet over medium-high heat.
- Sear lamb shanks until browned on all sides, about 3 minutes per side.
- Remove skillet from heat.
- In a small bowl, mix Vegemite, honey, and water until smooth.
- Brush Vegemite glaze evenly over lamb shanks.
- Cover skillet with a lid or aluminum foil.
- Bake in preheated oven for 2 hours, or until lamb is tender.
- Remove cover and bake for an additional 15 minutes to caramelize the glaze.
Velvety lamb falls off the bone, paired with a sticky, umami-rich glaze. Serve atop creamy mashed potatoes for a contrast in textures.
Vegemite Brownies
Mixing sweet and savory, these Vegemite brownies offer a unique twist on a classic dessert. Perfect for adventurous bakers looking to try something new.
Ingredients
- For the brownie batter:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 1 cup all-purpose flour
- 1/4 tsp salt
- 2 tbsp Vegemite
Instructions
- Preheat the oven to 350°F. Line a 9×9 inch baking pan with parchment paper.
- In a large bowl, mix melted butter and sugar until well combined.
- Add eggs one at a time, stirring well after each addition. Mix in vanilla extract.
- Sift cocoa powder, flour, and salt into the wet ingredients. Stir until just combined.
- Warm Vegemite slightly to make it easier to mix. Fold it into the batter until evenly distributed.
- Pour batter into the prepared pan. Smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Packed with a rich, chocolatey flavor and a subtle salty kick, these brownies are a conversation starter. Serve them slightly warm with a dollop of cream cheese frosting for an extra indulgent treat.
Vegemite and Sweet Potato Soup
Hearty and unique, this Vegemite and Sweet Potato Soup combines bold flavors for a comforting meal. Perfect for chilly evenings, it’s a twist on classic soup.
Ingredients
- For the soup:
- 2 large sweet potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp Vegemite
- 1 tsp smoked paprika
- Salt to taste
- For garnish:
- 1/4 cup sour cream
- 2 tbsp chopped chives
Instructions
- Preheat oven to 400°F. Toss sweet potatoes with olive oil and spread on a baking sheet. Roast for 25 minutes until tender.
- In a large pot, sauté onion and garlic over medium heat until translucent, about 5 minutes.
- Add roasted sweet potatoes, vegetable broth, Vegemite, and smoked paprika to the pot. Bring to a boil.
- Reduce heat and simmer for 10 minutes, allowing flavors to meld.
- Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend half the soup.
- Season with salt if needed. Tip: Vegemite is salty, so taste before adding extra salt.
- Serve hot, garnished with a dollop of sour cream and chopped chives. Tip: A drizzle of olive oil adds richness.
Wholesome and velvety, this soup’s umami depth from Vegemite surprises. Try it with crusty bread for dipping or a side of roasted vegetables.
Vegemite and Salmon Bagel
Ready to elevate your breakfast game? This Vegemite and Salmon Bagel combines savory, salty, and creamy flavors for a quick, satisfying meal.
Ingredients
- For the bagel: 1 plain bagel, sliced in half
- For the spread: 1 tbsp Vegemite
- For the topping: 2 oz smoked salmon, 2 tbsp cream cheese, 1 tbsp capers, 1/4 red onion thinly sliced
Instructions
- Preheat your oven to 350°F. Toast the bagel halves directly on the oven rack for 5 minutes until crispy. Tip: For extra crunch, broil for the last minute.
- Spread 1 tbsp Vegemite evenly on the cut sides of the toasted bagel halves. Tip: A thin layer is key; Vegemite is potent.
- Top each half with 1 tbsp cream cheese, spreading gently to cover the Vegemite.
- Layer 1 oz smoked salmon on each bagel half. Tip: Fold the salmon for texture.
- Garnish with capers and red onion slices.
Vibrant and bold, this bagel offers a creamy contrast to the salty Vegemite and salmon. Try it with a squeeze of lemon for a fresh twist.
Vegemite and Beef Stew
Vegemite adds a unique depth to this hearty beef stew, perfect for chilly evenings. Versatile and satisfying, it’s a twist on the classic you’ll want to make again.
Ingredients
- For the stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 2 tbsp Vegemite
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat until shimmering.
- Add beef cubes in batches, browning on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure proper browning.
- Remove beef and set aside. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Stir in Vegemite and tomato paste until well combined with the vegetables.
- Return beef to the pot. Add beef broth, thyme, and bay leaf. Bring to a boil.
- Reduce heat to low, cover, and simmer for 2 hours until beef is tender. Tip: Stir occasionally to prevent sticking.
- Season with salt and pepper to taste. Tip: Vegemite is salty, so taste before adding more salt.
- Remove bay leaf before serving.
Warm and comforting, this stew has a rich, umami flavor from the Vegemite. Serve with crusty bread to soak up the savory broth.
Vegemite and Corn Fritters
Got a jar of Vegemite and some corn? Let’s turn them into crispy, savory fritters that’ll surprise your taste buds.
Ingredients
- For the batter:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 egg
- 2 tbsp Vegemite
- For the fritters:
- 1 cup corn kernels (fresh or canned)
- 2 tbsp vegetable oil (for frying)
Instructions
- In a large bowl, whisk together flour, baking powder, and salt.
- Add milk, egg, and Vegemite to the dry ingredients. Mix until smooth. Tip: Ensure the Vegemite is evenly distributed for a consistent flavor.
- Fold in corn kernels gently to avoid crushing them.
- Heat oil in a pan over medium heat (350°F). Test with a small batter drop; it should sizzle immediately.
- Drop tablespoon-sized portions of batter into the pan. Flatten slightly with the back of the spoon.
- Cook for 2-3 minutes per side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
- Transfer to a paper towel-lined plate to drain excess oil. Tip: Serve immediately for the best texture.
These fritters boast a crispy exterior with a soft, flavorful center. Try them with a dollop of sour cream or avocado slices for an extra twist.
Vegemite and Pumpkin Bread
Love a twist on classic pumpkin bread? This Vegemite and Pumpkin Bread combines sweet and savory for a unique flavor.
Ingredients
- For the bread:
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup Vegemite
- 1 cup sugar
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
- In a large bowl, mix pumpkin puree, eggs, vegetable oil, and Vegemite until smooth.
- Add sugar to the wet ingredients and stir to combine.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients, stirring just until combined. Tip: Overmixing can lead to dense bread.
- Pour batter into prepared loaf pan. Smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Check at 60 minutes to avoid overbaking.
- Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling in the pan helps the bread set.
Crumbly yet moist, this bread offers a bold Vegemite kick balanced by pumpkin’s sweetness. Try it toasted with butter for an extra savory treat.
Vegemite and Tuna Melt
Just when you thought tuna melts couldn’t get any better, here comes Vegemite to shake things up. This Vegemite and Tuna Melt combines the umami depth of Vegemite with the classic comfort of a tuna melt for a quick, satisfying meal.
Ingredients
- For the tuna mix:
- 1 can (5 oz) tuna in water, drained
- 2 tbsp mayonnaise
- 1 tsp Vegemite
- 1/4 cup shredded cheddar cheese
- For assembling:
- 2 slices sourdough bread
- 1 tbsp butter, softened
Instructions
- Preheat a skillet over medium heat (350°F).
- In a bowl, mix tuna, mayonnaise, Vegemite, and cheddar cheese until well combined. Tip: Adjust Vegemite to taste, starting with 1/2 tsp if unsure.
- Butter one side of each sourdough slice.
- Place one slice, buttered side down, in the skillet. Spread the tuna mix evenly on top.
- Top with the second slice, buttered side up. Tip: Press down gently with a spatula to ensure even cooking.
- Cook for 3-4 minutes until the bottom is golden brown. Flip carefully.
- Cook for another 3-4 minutes until the second side is golden and the cheese is melted. Tip: Cover the skillet for the last minute to melt the cheese faster.
Kick your sandwich game up a notch with this Vegemite and Tuna Melt. The crispy, buttery bread contrasts perfectly with the creamy, savory filling. Try serving it with a side of pickles for an extra tangy crunch.
Vegemite and Chickpea Curry
This Vegemite and Chickpea Curry brings a bold twist to your weeknight dinners. Try it for a quick, flavorful meal that packs a punch.
Ingredients
- For the curry base:
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp cumin seeds
- For the sauce:
- 1 tbsp Vegemite
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tsp turmeric
- 1 tsp paprika
- For garnish:
- Fresh cilantro, chopped
Instructions
- Heat olive oil in a large pan over medium heat (350°F).
- Add diced onion, minced garlic, grated ginger, and cumin seeds. Sauté for 5 minutes until onions are translucent.
- Stir in Vegemite until well combined with the onion mixture.
- Add chickpeas, diced tomatoes, vegetable broth, turmeric, and paprika. Bring to a simmer.
- Reduce heat to low (250°F) and let the curry simmer for 15 minutes, stirring occasionally.
- Garnish with fresh cilantro before serving.
Rich in umami, this curry has a deep, savory flavor with a slight tang from the Vegemite. Serve it over rice or with naan for a hearty meal.
Vegemite and Zucchini Slice
Humble yet hearty, this Vegemite and Zucchini Slice is a quick fix for any meal. Packed with flavor, it’s a versatile dish that suits breakfast, lunch, or dinner.
Ingredients
- For the base:
- 1 cup all-purpose flour
- 1/2 cup grated cheddar cheese
- 1/4 cup Vegemite
- 2 eggs
- 1/4 cup milk
- 1/4 cup olive oil
- For the topping:
- 1 medium zucchini, grated
- 1/2 cup grated cheddar cheese
Instructions
- Preheat oven to 350°F. Grease a 9-inch baking dish.
- In a bowl, mix flour and 1/2 cup cheddar cheese.
- Add Vegemite, eggs, milk, and olive oil. Stir until smooth.
- Pour mixture into the prepared dish. Tip: Ensure the mixture is evenly spread.
- Sprinkle grated zucchini and remaining 1/2 cup cheddar cheese on top.
- Bake for 25 minutes or until the edges are golden. Tip: Check at 20 minutes to prevent over-baking.
- Let cool for 5 minutes before slicing. Tip: Use a sharp knife for clean cuts.
Crispy on the outside and soft inside, this slice offers a savory punch. Serve warm with a side salad or cold as a snack.
Vegemite and Apple Crumble
Surprisingly delightful, this Vegemite and Apple Crumble combines sweet and savory in a unique dessert. Perfect for those looking to try something different.
Ingredients
- For the filling:
- 2 cups peeled and sliced apples
- 1 tbsp Vegemite
- 1/4 cup brown sugar
- 1 tsp cinnamon
- For the crumble:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup cold butter, cubed
- 1/4 cup granulated sugar
Instructions
- Preheat oven to 375°F.
- In a bowl, mix apples, Vegemite, brown sugar, and cinnamon until well combined. Tip: Ensure Vegemite is evenly distributed for a balanced flavor.
- Transfer the apple mixture to a baking dish.
- In another bowl, combine flour, oats, and granulated sugar.
- Add cubed butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a flakier crumble.
- Sprinkle the crumble mixture evenly over the apple mixture.
- Bake for 30 minutes, or until the top is golden and the apples are tender. Tip: Check at 25 minutes to prevent over-browning.
Vegemite adds a deep umami flavor that contrasts beautifully with the sweet apples. Serve warm with a scoop of vanilla ice cream for an extra treat.
Conclusion
Hooray for discovering the versatile wonders of Vegemite through these 25 mouthwatering recipes! Whether you’re a long-time fan or a curious newcomer, there’s something here for every taste and occasion. We’d love to hear which recipes stole your heart—drop us a comment below. And if you enjoyed this roundup, why not spread the love? Share it on Pinterest so others can join in the Vegemite adventure!
