For many Australians, there’s nothing quite like starting your day with a slice of toast slathered in Vegemite. The iconic black spread has been a staple in Aussie kitchens for generations, and its rich, savory flavor is the perfect accompaniment to a variety of dishes – from breakfast treats to savory main courses.
In this article, we’ll explore 18 delicious recipes that showcase the versatility of Vegemite. From classic combinations like cheese toasties and scones, to innovative twists like glazed chicken wings and spiced popcorn, there’s something for everyone in this collection of Aussie-inspired dishes. Whether you’re a long-time Vegemite fan or just looking to try something new, these recipes are sure to delight.
Vegemite and Cheese Toasties
Vegemite and Cheese Toasties: A Classic Aussie Snack
Get ready to satisfy your cravings with this simple recipe that combines the rich, malty flavor of Vegemite with melted cheese on toasted bread.
Ingredients:
– 4 slices of bread (white or whole wheat)
– 2 tablespoons of Vegemite
– 1 cup of grated cheddar cheese
– 1 tablespoon of butter
– Salt and pepper to taste
Instructions:
1. Butter one side of each slice of bread.
2. Spread 1/2 teaspoon of Vegemite on the unbuttered side of each slice.
3. Sprinkle 1/4 cup of grated cheese over the Vegemite.
4. Place two slices of bread, butter-side down, in a non-stick pan or skillet over medium heat.
5. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
6. Flip the toasties over and cook for an additional 1-2 minutes or until the other side is also golden brown.
7. Serve hot and enjoy!
Cooking Time: 4-5 minutes
Vegemite Scrolls with Puff Pastry
These sweet and savory scrolls combine the iconic taste of Vegemite with flaky puff pastry, perfect for a quick breakfast or snack. With just a few ingredients, you can create these delicious treats in no time.
Ingredients:
– 1 sheet of puff pastry, thawed
– 2 tbsp Vegemite
– 1/4 cup sugar
– 1/2 tsp salt
– 1/2 cup milk
– 1 large egg, beaten
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Spread Vegemite evenly over the center of the pastry, leaving a 1-inch border on either side.
3. Mix sugar and salt in a small bowl. Sprinkle mixture evenly over the Vegemite layer.
4. In a separate bowl, whisk together milk and beaten egg. Brush the edges of the pastry with the egg wash.
5. Roll up the pastry tightly, starting from one end. Cut into 8 equal pieces.
6. Place scrolls on prepared baking sheet, leaving about 1 inch between each scroll. Bake for 18-20 minutes or until golden brown.
Vegemite and Avocado on Sourdough
A twist on the classic Vegemite sandwich, this recipe adds creamy avocado for a nutritious and delicious snack.
Ingredients:
– 1 slice of sourdough bread
– 2 tbsp Vegemite
– 1/2 ripe avocado, mashed
– Salt to taste
– Optional: red pepper flakes or chopped fresh herbs (e.g., parsley, basil)
Instructions:
1. Toast the sourdough bread until lightly browned.
2. Spread 1-2 tbsp of Vegemite evenly over the toast.
3. Top with the mashed avocado.
4. Season with salt to taste.
5. Add optional red pepper flakes or chopped fresh herbs for extra flavor and color.
Cooking Time: None – assemble and serve!
Vegemite and Egg Breakfast Muffins
Vegemite and Egg Breakfast Muffins: A Twist on a Classic Morning Meal
Start your day with these savory muffins packed with the rich flavor of Vegemite, scrambled eggs, and crumbly feta cheese.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup grated cheddar cheese
– 1/4 cup crumbled feta cheese
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup Vegemite
– 2 large eggs
– 1/4 cup milk
– 1 tablespoon melted butter
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, cheddar cheese, feta cheese, baking powder, and salt.
3. In a large bowl, whisk together Vegemite, eggs, milk, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until golden brown.
7. Serve warm and enjoy!
Cooking Time: 18-20 minutes
Vegemite Glazed Chicken Wings
Elevate your chicken wings game with this sweet and savory twist, combining the umami flavor of Vegemite with a sticky glaze.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup Vegemite
– 1/4 cup honey
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon brown sugar
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together Vegemite, honey, soy sauce, rice vinegar, brown sugar, garlic powder, salt, and black pepper.
3. Add chicken wings to the glaze mixture and toss until fully coated.
4. Line a baking sheet with parchment paper and arrange wings in a single layer.
5. Bake for 30 minutes or until cooked through.
6. Serve immediately and enjoy!
Cooking Time: 30 minutes
Vegemite and Cheddar Scones
Vegemite and Cheddar Scones: A savory twist on classic scones, these treats are perfect for a snack or as a side to your favorite soups and stews. With the rich flavor of Vegemite and the creaminess of cheddar cheese, you’ll be hooked from the first bite!
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cold butter, cut into small pieces
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 3/4 cup grated cheddar cheese
– 1 tablespoon Vegemite
– 1/2 cup milk
– 1 egg, beaten
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work into the dry ingredients until it resembles coarse crumbs.
4. Stir in grated cheddar cheese and Vegemite.
5. Gradually add milk, stirring with a fork until the dough comes together in a shaggy mass.
6. Turn dough onto a floured surface and gently knead a few times until it forms a cohesive ball.
7. Pat into an 8-inch circle, about 1 inch thick.
8. Cut into wedges or use a biscuit cutter to create shapes.
9. Place on prepared baking sheet and bake for 15-20 minutes or until golden brown.
Yield: 8-10 scones
Cooking Time: 15-20 minutes
Vegemite Butter Roasted Potatoes
Elevate your roasted potatoes with the savory flavor of Vegemite and butter.
Ingredients:
– 3-4 large potatoes, peeled and cut into 1-inch chunks
– 2 tablespoons unsalted butter, softened
– 1 tablespoon Vegemite
– Salt, to taste
– Fresh parsley or chives, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with butter and Vegemite until evenly coated.
3. Season with salt to taste.
4. Line a baking sheet with parchment paper. Arrange potato chunks in a single layer.
5. Roast for 20-25 minutes or until potatoes are tender and golden brown, flipping halfway through.
6. Garnish with chopped parsley or chives, if desired.
Cooking Time: 20-25 minutes
Vegemite and Tomato Pasta Sauce
This savory pasta sauce combines the rich flavor of Vegemite with the tanginess of tomatoes, perfect for a quick weeknight dinner. With only a few ingredients and easy steps, you can have a delicious meal on the table in no time.
Ingredients:
– 1 tablespoon Vegemite
– 2 cups canned crushed tomatoes
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 cup grated mozzarella cheese (optional)
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. In a large saucepan, sauté the chopped onion and minced garlic over medium heat until softened.
2. Add the crushed tomatoes, Vegemite, salt, and pepper. Stir well to combine.
3. Bring the mixture to a simmer and let cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
4. Taste and adjust seasoning as needed.
5. Serve over cooked pasta and top with grated mozzarella cheese and chopped fresh basil leaves, if desired.
Cooking Time: 20-25 minutes
Vegemite Marinated Steak
Elevate your steak game with this unique Australian-inspired marinade featuring the iconic spread, Vegemite. This savory and umami-packed recipe is perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 1.5 lbs flank steak
– 2 tbsp Vegemite
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp Dijon mustard
– 1 tsp Worcestershire sauce
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together Vegemite, olive oil, garlic, Dijon mustard, and Worcestershire sauce.
2. Place the flank steak in the marinade, making sure it’s coated evenly.
3. Cover and refrigerate for at least 4 hours or overnight (up to 24 hours).
4. Preheat grill or oven to medium-high heat. Remove steak from marinade, letting excess liquid drip off.
5. Cook steak to desired level of doneness, about 10-12 minutes per side for medium-rare.
6. Let steak rest for 5 minutes before slicing and serving.
Cooking Time: approximately 20-25 minutes
Vegemite and Cheese Stuffed Mushrooms
A flavorful twist on classic stuffed mushrooms, this recipe combines the savory goodness of Vegemite with melted cheese for a delicious appetizer or snack.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 2 tablespoons butter
– 1 tablespoon Vegemite
– 1/4 cup grated cheddar cheese
– 1/4 cup grated mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together butter, Vegemite, and a pinch of salt.
3. Stuff each mushroom cap with the Vegemite mixture, dividing it evenly among the caps.
4. Top each mushroom with a sprinkle of cheddar and mozzarella cheese.
5. Bake for 15-20 minutes or until mushrooms are tender and cheese is melted.
Cooking Time: 15-20 minutes
Vegemite Hummus Dip
Elevate your snack game with this unique and tasty dip that combines the savory flavor of Vegemite with the creamy richness of hummus.
Ingredients:
– 1 cup cooked chickpeas
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon Vegemite
– Salt and pepper to taste
– Optional: paprika or parsley for garnish
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, tahini, lemon juice, olive oil, garlic, and Vegemite.
3. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. Season with salt and pepper to taste.
5. Serve chilled, garnished with paprika or parsley if desired.
Cooking Time: 10 minutes
Vegemite and Bacon Pancakes
Start your day with a twist on the classic pancake recipe by incorporating Vegemite, a savory spread made from yeast extract, into the batter. The smoky flavor of crispy bacon adds an extra layer of complexity to these fluffy pancakes.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons sugar
– 2 eggs
– 1/2 cup milk
– 1/4 cup Vegemite
– 6 slices cooked bacon, crumbled
– Butter or oil for greasing the pan
Instructions:
1. In a bowl, whisk together flour, sugar, and egg.
2. Add milk and Vegemite; whisk until smooth.
3. Crumble in the cooked bacon.
4. Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil.
5. Using 1/4 cup measuring cup, scoop batter onto the pan.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 15-20 minutes
Vegemite Fried Rice with Veggies
Add a savory kick to your fried rice with the unmistakable flavor of Vegemite, paired with colorful vegetables. This recipe is perfect for a quick weeknight dinner or as a satisfying snack.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon Vegemite
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent.
3. Add the mixed vegetables and cook until they’re tender-crisp.
4. Push the vegetables to one side of the pan. Crack in the garlic and cook for 30 seconds.
5. Mix in the cooked rice, Vegemite, and a pinch of salt. Stir-fry until the rice is well coated with the flavors.
6. Combine the rice mixture with the vegetables. Cook for an additional minute.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped scallions if desired.
Cooking Time: 10-12 minutes
Vegemite and Peanut Butter Cookies
These unique cookies combine the rich flavors of Vegemite and peanut butter to create a deliciously savory treat. Perfect for those looking to mix things up from traditional sweet cookies.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup peanut butter
– 1/2 cup Vegemite
– 1/2 cup granulated sugar
– 1 egg
– 1 tsp vanilla extract
– Optional: chopped peanuts or sea salt for topping
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream peanut butter and Vegemite until smooth. Add sugar and mix until combined.
4. Beat in egg and vanilla extract.
5. Gradually add dry ingredients to wet ingredients, mixing until a dough forms.
6. Scoop tablespoon-sized balls of dough onto prepared baking sheet, leaving 2 inches between each cookie.
7. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Vegemite Gravy for Roast Dinner
Vegemite has been a staple in Australian cuisine for generations, and when paired with the savory flavors of roast dinner, it’s a match made in heaven. This simple gravy recipe adds an extra layer of depth and umami flavor to your Sunday roast.
Ingredients:
– 2 tablespoons Vegemite
– 2 tablespoons all-purpose flour
– 1 cup beef broth
– 1/4 cup red wine (optional)
– 2 tablespoons butter
Instructions:
1. In a small saucepan, melt the butter over medium heat.
2. Add the flour and whisk to combine. Cook for 1-2 minutes or until lightly golden.
3. Gradually add the beef broth and Vegemite, whisking continuously to avoid lumps.
4. Bring the mixture to a simmer and cook for 5-7 minutes or until thickened to your liking.
5. If using red wine, stir it in during the last minute of cooking.
6. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Vegemite and Corn Fritters
These crispy fritters are packed with the rich flavor of Vegemite, sweet corn, and a hint of spice. Perfect as a snack or appetizer for your next gathering.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup corn kernels
– 1/4 cup Vegemite spread
– 1/2 cup milk
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, baking powder, and salt.
2. Add sugar, corn kernels, and Vegemite spread; mix until well combined.
3. Gradually add milk to form a thick batter.
4. Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Using a tablespoon, drop small amounts of the batter into the oil (about 6-8 fritters).
6. Fry for 2-3 minutes or until golden brown; flip and fry for another minute.
7. Remove from oil with a slotted spoon and drain on paper towels.
Cooking Time: 4-5 minutes per batch
Vegemite Spiced Popcorn
Elevate your snack game with this unique and delicious combination of Vegemite and popcorn. This recipe is perfect for those who love the savory flavor of Vegemite.
Ingredients:
– 1/2 cup popcorn kernels
– 1 tablespoon Vegemite
– 1 teaspoon olive oil
– 1/4 teaspoon ground cumin
– Salt, to taste
Instructions:
1. Preheat a large pot or a popcorn popper over medium-high heat.
2. Add the popcorn kernels and cover the pot with a lid.
3. Once the popping slows down, remove from heat and sprinkle the Vegemite, olive oil, and cumin evenly over the popcorn.
4. Toss until the flavors are well combined and the popcorn is evenly coated.
5. Season with salt to taste.
6. Serve immediately and enjoy!
Cooking Time: 2-3 minutes
Vegemite and Pumpkin Soup
Warm up with this comforting and flavorful soup that combines the savory taste of Vegemite with roasted pumpkin. Perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs)
– 2 tablespoons butter
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup milk (dairy or non-dairy)
– 2 teaspoons Vegemite
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the pumpkin in half, scoop out seeds, and place cut-side up on a baking sheet.
2. Roast the pumpkin in the preheated oven for 30-40 minutes or until tender.
3. In a large pot, melt butter over medium heat. Add diced onion and cook until softened, about 5 minutes.
4. Add minced garlic and cook for an additional minute.
5. Scoop out roasted pumpkin flesh and add to the pot. Stir in vegetable broth, milk, and Vegemite. Season with salt and pepper to taste.
6. Simmer soup over medium heat for 10-15 minutes or until heated through.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: Approximately 45-50 minutes
Summary
Vegemite lovers rejoice! This collection of 18 savory recipes celebrates the iconic Aussie spread. From classic toasties and scrolls to innovative dishes like glazed chicken wings and marinated steak, Vegemite takes center stage. Explore sweet and savory options, including scones, stuffed mushrooms, hummus dip, and cookies. Whether you’re a breakfast fan or a snack enthusiast, there’s something for everyone in this list of mouthwatering Vegemite recipes.