Coles Vegan Recipes: Easy, Delicious Meals to Try Today

Going vegan doesn’t mean sacrificing flavor, variety, or convenience—especially when you have access to simple, delicious recipes you can whip up with ingredients from your local Coles supermarket. Whether you’re a seasoned plant-based eater or just starting to explore vegan cooking, this collection of Coles vegan recipes is here to inspire your next meal.

From hearty mains to vibrant sides and even decadent desserts, you’ll discover how easy it is to create mouthwatering vegan dishes with everyday ingredients. These recipes are designed with busy home cooks in mind: straightforward, affordable, and bursting with flavor.

In this blog post, I’ll be sharing some of my favorite vegan recipes you can make with Coles products. You’ll find classics like vegan lentil shepherd’s pie, a creamy coconut chickpea curry, a vibrant rainbow noodle salad, and a rich chocolate avocado mousse.

Each recipe is packed with wholesome ingredients, easy to customize, and guaranteed to please vegans and non-vegans alike. Let’s get cooking!

Why You’ll Love These Recipes

• Accessible Ingredients: All recipes feature items easily found at Coles, making your shopping trip a breeze.
• Family-Friendly: These dishes are loved by all ages, even picky eaters.
• Quick & Easy: Each recipe is designed with busy weeknights in mind—most are ready in under 40 minutes.
• Nutritious: Packed with plant-based protein, fiber, and vitamins for balanced meals.
• Budget-Conscious: Affordable ingredients and big batch options help you save money.
• Versatile: Easily adapt these recipes based on your pantry staples and preferences.
• Flavorful: No bland vegan food here! Each dish is loaded with spices, herbs, and fresh produce.

Coles Vegan Lentil Shepherd’s Pie

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 sticks celery, diced
• 1 cup frozen peas
• 1 can (400g) brown lentils, drained and rinsed
• 1 can (400g) chopped tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 cup vegetable stock
• 4 large potatoes, peeled and chopped
• 1/4 cup plant-based milk (such as almond or soy)
• 2 tablespoons vegan butter
• Salt and pepper, to taste
• Fresh parsley, to garnish

Equipment

• Large frying pan or skillet
• Medium saucepan
• Potato masher
• Ovenproof baking dish (approx. 8×8 inches)
• Wooden spoon
• Chopping board and knife

Instructions

1. Preheat your oven to 200°C (180°C fan forced).
2. Boil the potatoes: Place chopped potatoes in a medium saucepan, cover with water, and add a pinch of salt. Bring to a boil and simmer for 15-20 minutes, or until tender.
3. Prepare the filling: While potatoes cook, heat olive oil in a large frying pan over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5-7 minutes, until softened.
4. Add flavor: Stir in smoked paprika and dried thyme. Add tomato paste and cook for 1 minute.
5. Combine main ingredients: Add lentils, chopped tomatoes, vegetable stock, and frozen peas. Simmer for 10-12 minutes, stirring occasionally. Season with salt and pepper.
6. Mash the potatoes: Drain cooked potatoes and return to the saucepan. Add vegan butter and plant-based milk. Mash until smooth and creamy, seasoning to taste.
7. Assemble the pie: Pour the lentil mixture into your baking dish. Spread mashed potatoes evenly over the top. Use a fork to create ridges (for extra crispiness).
8. Bake: Place in the oven and bake for 20-25 minutes, until the top is golden and crispy.
9. Serve: Garnish with chopped parsley and serve hot.

Tips & Variations

• Make it gluten-free: Ensure your vegetable stock and vegan butter are gluten-free.
• Add more veggies: Try adding chopped mushrooms or corn for extra texture.
• Spice it up: A pinch of chili flakes or a dash of homemade vegan chili powder can add a kick.
• Batch cook: Double the recipe and freeze individual portions for easy weeknight dinners.
• Swap the topping: For a twist, use mashed sweet potato instead of regular potatoes.

“For a truly creamy mash, warm your plant-based milk before adding to the potatoes. It blends more smoothly and keeps your mash hot!”

Nutrition Facts

Values are approximate and may vary depending on specific brands used.

Serving Suggestions

• Pair with a crisp green salad or steamed broccoli for extra nutrition.
• Warm crusty bread on the side makes it extra comforting.
• Drizzle with your favorite vegan gravy for a hearty traditional feel.
• Serve as part of a vegan Sunday roast with Middle Eastern-inspired sides.

Coles Vegan Coconut Chickpea Curry

Ingredients

• 1 tablespoon coconut oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can (400g) chickpeas, drained and rinsed
• 1 can (400ml) coconut milk
• 1 can (400g) diced tomatoes
• 2 cups baby spinach
• 1 medium sweet potato, peeled and cubed
• Salt and pepper, to taste
• Fresh coriander, to garnish
• Cooked basmati rice, to serve

Equipment

• Large saucepan or deep skillet
• Wooden spoon
• Chopping board and knife
• Grater (for ginger)
• Rice cooker or saucepan (for rice)

Instructions

1. Heat coconut oil in a large saucepan over medium heat. Add onion, garlic, and ginger. Sauté for 5 minutes until soft and fragrant.
2. Add spices: Stir in curry powder, cumin, and coriander. Cook for 1 minute to release the flavors.
3. Add sweet potato: Toss in the cubed sweet potato, coating it with the spices.
4. Pour in liquids: Add chickpeas, coconut milk, and diced tomatoes. Stir well to combine.
5. Simmer: Bring to a gentle boil, then reduce heat and simmer for 20 minutes, or until sweet potato is tender.
6. Add spinach: Stir in baby spinach and cook for 2 more minutes, until wilted. Season with salt and pepper.
7. Serve hot over cooked basmati rice, garnished with fresh coriander.

Tips & Variations

• Swap greens: Use kale or silverbeet instead of spinach if preferred.
• Boost the protein: Add a handful of cubed firm tofu along with the chickpeas.
• Make it milder or spicier: Adjust the amount of curry powder to taste.
• Bulk it up: Stir in frozen peas or cauliflower florets for extra veggies.

“For a richer curry, use full-fat coconut milk. Light versions work for a lower-calorie option.”

Nutrition Facts

Nutrition does not include rice. Adjust for portion sizes and rice variety.

Serving Suggestions

• Serve with steamed basmati or brown rice for a hearty meal.
• Pair with vegan naan or pita bread for scooping up the curry.
• Add a side of fresh vegan salad or cucumber raita for a cooling contrast.

Coles Vegan Rainbow Noodle Salad

Ingredients

• 200g rice noodles
• 1 large red capsicum, thinly sliced
• 1 medium carrot, julienned
• 1 small cucumber, julienned
• 1 cup red cabbage, shredded
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh coriander leaves, chopped
• 2 tablespoons sesame seeds
• 1/3 cup roasted peanuts (optional)
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon maple syrup or agave
• 1 tablespoon sesame oil
• 1 teaspoon chili flakes (optional)

Equipment

• Large mixing bowl
• Small bowl (for dressing)
• Chopping board and sharp knife
• Vegetable peeler or julienne tool
• Pot for boiling noodles
• Colander

Instructions

1. Cook the noodles: Cook rice noodles according to package instructions. Drain and rinse with cold water. Set aside.
2. Prepare veggies: Slice capsicum, carrot, cucumber, and cabbage. Chop mint and coriander.
3. Mix the salad: In a large bowl, combine cooked noodles, veggies, herbs, sesame seeds, and peanuts.
4. Make the dressing: In a small bowl, whisk together soy sauce, lime juice, maple syrup, sesame oil, and chili flakes.
5. Toss everything: Pour dressing over the salad and toss well to combine.
6. Serve: Divide into bowls and enjoy immediately, or chill for 30 minutes for extra flavor.

Tips & Variations

• Protein boost: Add baked tofu, tempeh, or edamame beans.
• Change the noodles: Use soba noodles for a different texture.
• Mix up the veggies: Add snow peas, bean sprouts, or baby spinach.

“Don’t skip the fresh herbs—they make this salad burst with flavor and freshness!”

Nutrition Facts

Serving Suggestions

• Serve as a vibrant main for lunch or dinner.
• Pack into lunchboxes for a refreshing midday meal.
• Pair with vegan sushi rolls or vegan spring rolls for a colorful feast.

Coles Vegan Chocolate Avocado Mousse

Ingredients

• 2 ripe avocados
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave
• 1/4 cup plant-based milk (almond, soy, or oat)
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Vegan whipped cream and berries, to serve (optional)

Equipment

• Food processor or high-speed blender
• Spatula
• Measuring cups and spoons
• Serving glasses or bowls

Instructions

1. Scoop avocado: Halve the avocados, remove the pits, and scoop the flesh into a food processor.
2. Add ingredients: Add cocoa powder, maple syrup, plant-based milk, vanilla extract, and a pinch of salt.
3. Blend: Blend until completely smooth and creamy, scraping down the sides as needed.
4. Chill: Spoon mousse into serving glasses. Refrigerate for at least 30 minutes for best texture.
5. Serve: Top with vegan whipped cream and fresh berries if desired.

Tips & Variations

• Make it nut-free: Use oat milk or soy milk instead of almond milk.
• Extra rich: Add 2 tablespoons melted vegan dark chocolate to the blender.
• Add flavors: Try a pinch of cinnamon or orange zest for a twist.

“The riper the avocado, the silkier your mousse will be. Don’t be afraid to let them get very soft!”

Nutrition Facts

Serving Suggestions

• Serve chilled, topped with fresh berries or sliced banana.
• Layer with granola and berries for a vegan parfait.
• Enjoy as a healthy dessert or snack with a cup of herbal tea.

Conclusion

Eating vegan is easier and more delicious than ever with these Coles vegan recipes. Each dish is packed with flavor, nutrition, and convenience—perfect for busy families, meal preppers, or anyone looking to add more plant-based meals to their menu.

From the comforting lentil shepherd’s pie to the vibrant noodle salad and decadent chocolate mousse, you’ll find something for every craving and occasion.

Don’t forget to explore other amazing vegan recipes on the blog, like A to Z Vegetarian Recipes for Every Meal and Occasion, Ancient Grains Vegetarian Recipes for Healthy Delicious Meals, and Banana Pancake Recipe Men Eat Vegan Too Made Easy for more inspiration.

With a little creativity and some pantry essentials from Coles, you can enjoy satisfying vegan meals every day of the week. Happy cooking!

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