18 Savory Vegemite Recipes for Aussie Lovers

G’day, mates! Whether you’re an Aussie at heart or just curious about Vegemite’s unique charm, we’ve got a treat for you. Dive into our roundup of 18 Savory Vegemite Recipes that promise to spice up your kitchen with a dash of Down Under. From quick snacks to hearty meals, these dishes are perfect for anyone looking to explore the bold flavors of Australia. Let’s get cooking!

Vegemite and Cheese Toasties

Let’s dive into making a comforting classic with a twist: Vegemite and Cheese Toasties. This simple yet flavorful dish combines the umami richness of Vegemite with the creamy melt of cheese, all sandwiched between crispy, golden bread. Perfect for beginners, this recipe will guide you through each step to achieve the perfect toastie.

Ingredients

• For the toasties:
• 4 slices of white bread
• 2 tablespoons Vegemite
• 1 cup shredded cheddar cheese
• 2 tablespoons unsalted butter, softened

Instructions

1. Preheat your skillet or sandwich press to medium heat (about 350°F) to ensure even cooking.
2. Lay out the 4 slices of white bread on a clean surface. Spread 1/2 tablespoon of Vegemite evenly on one side of each slice for a balanced flavor.
3. Sprinkle 1/4 cup of shredded cheddar cheese over the Vegemite on two of the bread slices, covering the spread completely to ensure every bite is cheesy.
4. Top the cheese-covered slices with the remaining two slices of bread, Vegemite side down, to form two sandwiches.
5. Spread 1/2 tablespoon of softened unsalted butter on the outer side of each sandwich. This will help achieve a golden, crispy exterior.
6. Place the sandwiches in the preheated skillet or sandwich press. Cook for 3-4 minutes on each side, or until the bread is golden brown and the cheese has melted completely.
7. Remove the toasties from the heat and let them sit for a minute before cutting. This allows the cheese to set slightly, making them easier to handle.

Here’s how your Vegemite and Cheese Toasties turn out: the bread is irresistibly crispy, while the inside is a gooey, savory delight. Serve them with a side of pickles or a simple salad for a quick, satisfying meal.

Vegemite Scrolls with Puff Pastry

Creating Vegemite Scrolls with puff pastry is simpler than you might think, and the result is a deliciously savory treat that’s perfect for any time of the day. Let’s walk through the process together, ensuring you end up with perfectly golden, flaky scrolls every time.

Ingredients

• For the scrolls:
  • 1 sheet puff pastry, thawed
  • 2 tbsp Vegemite
  • 1/2 cup shredded cheddar cheese
  • 1 tbsp butter, melted

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheet on a lightly floured surface, rolling it out slightly to smooth any creases.
3. Spread the Vegemite evenly over the pastry, leaving a small border around the edges to prevent spillage.
4. Sprinkle the shredded cheddar cheese over the Vegemite, covering the entire surface.
5. Starting from one long side, tightly roll the pastry into a log, sealing the edge with a bit of water if necessary.
6. Using a sharp knife, cut the log into 1-inch thick slices and place them cut side up on the prepared baking sheet.
7. Brush the tops of the scrolls with melted butter for a golden finish.
8. Bake for 15-20 minutes, or until the scrolls are puffed and golden brown.
9. Remove from the oven and let cool slightly on the baking sheet before serving.

Enjoy the scrolls warm, where the puff pastry is at its flakiest and the Vegemite and cheese meld together for a uniquely savory bite. These scrolls also make a great packed lunch item or picnic snack, easily customizable with additions like ham or spinach for extra flavor.

Vegemite and Avocado on Sourdough

Gathering the simplest ingredients can lead to the most satisfying breakfast. Today, we’re tackling the iconic Vegemite and Avocado on Sourdough, a dish that balances the rich, umami depth of Vegemite with the creamy, buttery texture of avocado, all on the perfect crunch of sourdough.

Ingredients

• For the toast:
  • 2 slices of sourdough bread
  • 1 tbsp unsalted butter, softened
• For the topping:
  • 1 ripe avocado
  • 1 tsp Vegemite
  • 1 tsp lemon juice
  • Salt to taste

Instructions

1. Preheat your toaster or oven to 350°F for even toasting.
2. Butter both sides of the sourdough slices lightly with the softened butter for a golden finish.
3. Toast the bread in the preheated toaster or oven for about 3-4 minutes, or until each side is golden brown and crispy.
4. While the bread toasts, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
5. Add the lemon juice and a pinch of salt to the avocado, then mash with a fork until smooth but still slightly chunky.
6. Once the toast is ready, spread a thin layer of Vegemite evenly over one side of each slice.
7. Divide the mashed avocado between the two slices, spreading it over the Vegemite layer.
8. Serve immediately for the best texture and flavor.

Delightfully simple, this dish offers a contrast of flavors and textures that wake up the palate. The crunch of the sourdough, the creaminess of the avocado, and the boldness of the Vegemite create a harmonious bite. Try topping with a sprinkle of chili flakes for an extra kick.

Vegemite and Egg Breakfast Muffins

Are you ready to start your day with a breakfast that’s both nutritious and packed with flavor? These Vegemite and Egg Breakfast Muffins are the perfect way to kickstart your morning, combining the rich, umami taste of Vegemite with the protein-packed goodness of eggs, all in a convenient muffin form.

Ingredients

• For the muffins:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tbsp Vegemite
  • 1/2 cup milk
  • 1 large egg
  • 2 tbsp melted butter
• For the egg topping:
  • 4 large eggs
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with butter or cooking spray.
2. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
3. Add the Vegemite, milk, egg, and melted butter to the dry ingredients. Mix until just combined; avoid overmixing to keep the muffins light and fluffy.
4. Divide the batter evenly among the muffin cups, filling each about halfway.
5. Bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. While the muffins bake, heat olive oil in a skillet over medium heat. Crack the eggs into the skillet and cook to your preferred doneness, seasoning with salt and pepper.
7. Once the muffins are done, let them cool for a few minutes before topping each with a cooked egg.
8. Serve immediately for the best texture and flavor.

These muffins offer a delightful contrast between the soft, savory base and the creamy, rich egg on top. Try serving them with a side of avocado or a fresh salad for a complete meal.

Vegemite Glazed Chicken Wings

Sometimes, the most unexpected ingredients create the most memorable dishes. Today, we’re combining the bold, umami-rich flavor of Vegemite with succulent chicken wings for a glaze that’s irresistibly savory with a hint of sweetness.

Ingredients

• For the wings:
  • 2 lbs chicken wings
  • 1 tbsp olive oil
  • 1 tsp salt
• For the Vegemite glaze:
  • 1/4 cup Vegemite
  • 1/4 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp garlic powder

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the chicken wings with olive oil and salt until evenly coated.
3. Spread the wings in a single layer on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until golden and crispy.
4. While the wings bake, combine Vegemite, honey, soy sauce, apple cider vinegar, and garlic powder in a small saucepan over medium heat. Stir constantly for 3 minutes until the mixture is smooth and slightly thickened.
5. Brush the baked wings generously with the Vegemite glaze and return to the oven for 5 minutes to set the glaze.
6. For an extra glossy finish, broil the wings for 1-2 minutes, watching closely to prevent burning.

Perfectly sticky and packed with depth, these Vegemite glazed chicken wings offer a unique twist on a classic. Serve them with a side of crisp celery sticks and blue cheese dressing to balance the richness.

Vegemite and Cheddar Scones

Ever wondered how to combine the rich, umami flavor of Vegemite with the sharpness of cheddar in a baked good? These Vegemite and Cheddar Scones are your answer, offering a savory twist on the classic scone that’s perfect for breakfast or a snack.

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 sharp cheddar cheese
  • 1 tbsp Vegemite
  • 3/4 cup whole milk

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Add the cold butter cubes to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the grated cheddar cheese until evenly distributed.
5. In a small bowl, mix the Vegemite with the milk until well combined. Tip: Warming the milk slightly can help the Vegemite dissolve more easily.
6. Make a well in the center of the dry ingredients and pour in the Vegemite-milk mixture. Stir until just combined; do not overmix.
7. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Tip: For even scones, use a rolling pin to gently even out the thickness.
8. Cut the dough into 8 wedges and place them on the prepared baking sheet. Tip: For extra cheesy scones, sprinkle a little more grated cheddar on top before baking.
9. Bake for 15-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

Cheesy with a hint of umami, these scones have a flaky texture that pairs wonderfully with a cup of tea. Serve them warm with a dollop of butter or alongside a hearty soup for a comforting meal.

Vegemite Butter Roasted Potatoes

For those looking to add a unique twist to their roasted potatoes, this recipe combines the savory depth of Vegemite with the richness of butter for a dish that’s both comforting and intriguing. Follow these steps to create a side that’s sure to spark conversation at your next meal.

Ingredients

• For the potatoes:
  • 2 lbs baby potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp salt
• For the Vegemite butter:
  • 4 tbsp unsalted butter, softened
  • 1 tbsp Vegemite

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the halved baby potatoes with olive oil and salt until evenly coated. Tip: Ensure all pieces are similar in size for uniform cooking.
3. Spread the potatoes in a single layer on the prepared baking sheet. Roast for 25 minutes, then flip each piece for even browning.
4. While the potatoes roast, mix the softened butter and Vegemite in a small bowl until fully combined. Tip: Softening the butter at room temperature makes blending easier.
5. After flipping the potatoes, dollop the Vegemite butter over them and return to the oven for another 10 minutes, or until the potatoes are crispy and golden. Tip: Watch closely to prevent burning in the final minutes.
6. Remove from the oven and let sit for 2 minutes before serving to allow the flavors to meld.

Last but not least, these Vegemite Butter Roasted Potatoes offer a crispy exterior with a fluffy inside, all coated in a umami-rich butter that’s irresistibly savory. Serve them alongside a dollop of sour cream or as a bold companion to grilled meats for an unforgettable meal.

Vegemite and Tomato Pasta Sauce

Preparing a unique and flavorful pasta sauce can transform your ordinary dinner into an extraordinary culinary experience. This Vegemite and Tomato Pasta Sauce combines the rich, umami depth of Vegemite with the bright acidity of tomatoes for a dish that’s both comforting and intriguing.

Ingredients

• For the sauce:
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 tbsp Vegemite
  • 1/2 cup water
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until shimmering, about 2 minutes.
2. Add the finely chopped onion to the saucepan and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to let it brown.
4. Pour in the diced tomatoes, including their juice, and bring the mixture to a simmer.
5. Dissolve the Vegemite in 1/2 cup of warm water, then add it to the saucepan along with the salt and black pepper.
6. Reduce the heat to low and let the sauce simmer uncovered for 20 minutes, stirring occasionally, until it thickens slightly.
7. Once the sauce has reached your desired consistency, remove it from the heat and let it sit for 5 minutes before serving to allow the flavors to meld.

When served over your favorite pasta, this sauce offers a velvety texture with a complex flavor profile that balances the savory Vegemite with the tangy tomatoes. For an extra touch, garnish with fresh basil leaves or a sprinkle of grated Parmesan cheese to elevate the dish further.

Vegemite Marinated Steak

Here’s a unique twist on a classic steak that’s sure to surprise and delight your taste buds. Combining the rich, umami flavor of Vegemite with the tenderness of a perfectly cooked steak, this recipe is a bold exploration of flavors.

Ingredients

• For the marinade:
  • 1/4 cup Vegemite
  • 1/2 cup warm water
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
• For the steak:
  • 2 ribeye steaks (about 1 inch thick)
  • Salt, to season

Instructions

1. In a small bowl, whisk together the Vegemite and warm water until fully dissolved to create the marinade base.
2. Add the olive oil and minced garlic to the Vegemite mixture, stirring until well combined.
3. Place the steaks in a shallow dish and pour the marinade over them, ensuring each steak is fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
4. Preheat your grill or skillet to medium-high heat (about 375°F). Remove the steaks from the marinade, letting excess drip off, and season lightly with salt.
5. Cook the steaks for 4-5 minutes on each side for medium-rare, or until they reach your desired level of doneness. Use a meat thermometer to check for an internal temperature of 135°F for medium-rare.
6. Let the steaks rest for 5 minutes before slicing against the grain to serve.

Marvel at the deep, savory flavor the Vegemite marinade imparts to the steak, creating a perfect balance of richness and umami. Serve sliced over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal.

Vegemite and Cheese Stuffed Mushrooms

Vegemite and cheese stuffed mushrooms are a delightful twist on the classic stuffed mushroom, offering a unique blend of savory flavors that are sure to impress. This recipe is perfect for beginners, guiding you through each step to ensure a delicious outcome.

Ingredients

• For the mushrooms:
  • 12 large white mushrooms, stems removed
  • 1 tbsp olive oil
• For the filling:
  • 1/2 cup cream cheese, softened
  • 2 tbsp Vegemite
  • 1/4 cup shredded cheddar cheese
  • 1 tbsp fresh chives, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Brush the mushroom caps lightly with olive oil and place them stem-side up on the prepared baking sheet.
3. In a small bowl, mix together the cream cheese and Vegemite until well combined. Tip: For easier mixing, ensure the cream cheese is at room temperature.
4. Gently fold in the shredded cheddar cheese and chives into the cream cheese mixture.
5. Spoon the filling into each mushroom cap, dividing it evenly among them. Tip: Use a small spoon or a piping bag for neat filling.
6. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is bubbly and slightly golden. Tip: Keep an eye on them after 15 minutes to prevent over-browning.
7. Remove from the oven and let cool for a few minutes before serving.

Unbelievably savory, these stuffed mushrooms boast a creamy, umami-rich filling contrasted by the tender bite of the mushroom. Serve them as a standout appetizer at your next gathering or enjoy them as a flavorful snack.

Vegemite Hummus Dip

Alright, let’s dive into creating a unique twist on a classic dip that’s sure to surprise and delight your taste buds. This Vegemite Hummus Dip combines the rich, savory depth of Vegemite with the creamy, smooth texture of traditional hummus, offering a bold flavor profile that’s perfect for adventurous palates.

Ingredients

• For the hummus base:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 2 tbsp water
• For the Vegemite mixture:
  • 2 tbsp Vegemite
  • 1 tbsp warm water

Instructions

1. In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, and salt. Process until the mixture is smooth, about 1 minute.
2. While the processor is running, slowly drizzle in the olive oil and water to help achieve a creamy consistency. Tip: Scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated.
3. In a small bowl, mix the Vegemite with warm water until it’s fully dissolved and smooth.
4. Add the Vegemite mixture to the hummus in the food processor. Process for another 30 seconds, or until the Vegemite is evenly distributed throughout the hummus. Tip: Taste and adjust the saltiness by adding a pinch more salt if desired, but remember Vegemite is already quite salty.
5. Transfer the hummus to a serving bowl. Let it sit for at least 10 minutes before serving to allow the flavors to meld together. Tip: For an extra touch, drizzle a little olive oil on top and sprinkle with sesame seeds before serving.

Kick your snack game up a notch with this Vegemite Hummus Dip, where the umami-packed Vegemite elevates the humble hummus to new heights. The result is a dip that’s irresistibly creamy with a deep, savory flavor that pairs wonderfully with crisp vegetables or crusty bread. Try serving it at your next gathering for a conversation-starting appetizer that’s bound to impress.

Vegemite and Bacon Pancakes

Kickstart your morning with a unique twist on the classic pancake by combining the savory depth of Vegemite with the crispy richness of bacon. This recipe guides you through creating fluffy pancakes with a bold flavor profile, perfect for those looking to experiment with their breakfast routine.

Ingredients

• For the pancake batter:
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup milk
  • 1 large egg
  • 2 tbsp melted butter
• For the topping:
  • 4 strips bacon, cooked crispy and crumbled
  • 2 tbsp Vegemite
  • 1 tbsp butter, for greasing

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. In another bowl, beat the milk, egg, and melted butter together. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay.
3. Heat a non-stick skillet over medium heat and grease lightly with butter. Pour 1/4 cup of batter for each pancake onto the skillet.
4. While the first side cooks, spread a thin layer of Vegemite on the uncooked side of each pancake and sprinkle with crumbled bacon.
5. Flip the pancakes when bubbles form on the surface and the edges look set, about 2-3 minutes. Cook for another 1-2 minutes on the other side.
6. Serve warm. For an extra touch, drizzle with maple syrup or top with a fried egg.

Just out of the skillet, these pancakes offer a delightful contrast between the fluffy interior and the crispy bacon, with the Vegemite adding a umami-rich depth. Try serving them with a side of avocado for a balanced breakfast.

Vegemite Fried Rice with Veggies

Alright, let’s dive into making this uniquely flavorful Vegemite Fried Rice with Veggies, a dish that’s sure to surprise your taste buds with its rich, umami-packed profile.

Ingredients

• For the rice:
  • 2 cups cooked white rice, cooled
  • 1 tbsp vegetable oil
• For the veggies:
  • 1/2 cup diced carrots
  • 1/2 cup diced bell peppers
  • 1/2 cup frozen peas, thawed
  • 1 tbsp vegetable oil
• For the sauce:
  • 1 tbsp Vegemite
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/4 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat (350°F).
2. Add the diced carrots and bell peppers to the skillet. Stir-fry for 3-4 minutes until slightly softened. Tip: Cutting veggies into uniform sizes ensures even cooking.
3. Push the veggies to one side of the skillet. Add the remaining 1 tbsp vegetable oil to the empty side, then add the cooled rice. Stir-fry for 2 minutes, breaking up any clumps.
4. Add the thawed peas to the skillet, mixing everything together. Tip: Using thawed peas prevents the dish from becoming watery.
5. In a small bowl, whisk together the Vegemite, soy sauce, sesame oil, and water until smooth. Pour the sauce over the rice and veggies.
6. Stir-fry everything for another 2-3 minutes until the sauce is evenly distributed and the rice is heated through. Tip: For a deeper flavor, let the rice sit for a minute after turning off the heat to allow the flavors to meld.

The Vegemite Fried Rice with Veggies boasts a chewy texture with a savory, slightly salty flavor profile that’s balanced by the sweetness of the vegetables. Serve it topped with a fried egg for an extra layer of richness or alongside grilled meats for a hearty meal.

Vegemite and Peanut Butter Cookies

These Vegemite and Peanut Butter Cookies combine the unique umami flavor of Vegemite with the creamy sweetness of peanut butter for a surprisingly delicious treat. Perfect for those who love to experiment with bold flavors in their baking.

Ingredients

• For the dough:
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup peanut butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 teaspoons Vegemite

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, peanut butter, brown sugar, and white sugar together until light and fluffy, about 2 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Dissolve the Vegemite in 1 tablespoon of warm water, then mix it into the wet ingredients until evenly distributed.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
7. Using a tablespoon, scoop the dough and roll into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
8. Flatten each ball slightly with the back of a fork, creating a crisscross pattern.
9. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfectly balanced, these cookies offer a chewy texture with a crispy edge, blending the savory depth of Vegemite with the nutty richness of peanut butter. Serve them with a glass of cold milk for an unexpected yet delightful pairing.

Vegemite Gravy for Roast Dinner

Now, let’s dive into creating a unique twist on a classic roast dinner accompaniment with Vegemite Gravy. This recipe is perfect for those looking to add a savory, umami-packed flavor to their meal, and it’s surprisingly simple to make.

Ingredients

• For the roux:
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
• For the gravy:
  • 2 cups beef or vegetable stock
  • 1 tbsp Vegemite
  • 1 tsp Worcestershire sauce
  • Salt and pepper to taste

Instructions

1. In a medium saucepan over medium heat, melt the butter until it’s fully liquid and begins to bubble slightly, about 1-2 minutes.
2. Add the flour to the melted butter, stirring constantly with a whisk to combine. Cook the roux for 2-3 minutes until it turns a light golden color, ensuring it doesn’t burn.
3. Gradually pour in the stock, whisking continuously to prevent lumps from forming. Tip: For a smoother gravy, you can warm the stock slightly before adding it to the roux.
4. Once all the stock is incorporated, add the Vegemite and Worcestershire sauce, stirring until the Vegemite is completely dissolved.
5. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for 5-7 minutes, stirring occasionally, until the gravy thickens to your desired consistency. Tip: If the gravy becomes too thick, you can thin it with a little more stock or water.
6. Season with salt and pepper to taste, then remove from heat. Tip: Always taste your gravy before serving to adjust the seasoning as needed.

With its rich, deep flavor and velvety texture, this Vegemite Gravy is a game-changer for any roast dinner. Try drizzling it over mashed potatoes or using it as a dipping sauce for your favorite roasted vegetables for an extra flavor boost.

Vegemite and Corn Fritters

Vegemite and Corn Fritters are a unique twist on a classic snack, combining the bold flavor of Vegemite with the sweet crunch of corn. Perfect for beginners, this recipe guides you through each step to ensure delicious results every time.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 3/4 cup milk
  • 1 tbsp Vegemite
  • 1 cup corn kernels (fresh or canned)
• For frying:
  • 2 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together the flour, baking powder, and salt until well combined.
2. Add the egg and milk to the dry ingredients, stirring until a smooth batter forms.
3. Mix in the Vegemite until evenly distributed throughout the batter, then fold in the corn kernels.
4. Heat the vegetable oil in a large frying pan over medium heat (350°F) until shimmering.
5. Drop tablespoonfuls of the batter into the hot oil, flattening slightly with the back of the spoon. Cook for 2-3 minutes on each side, or until golden brown and crispy.
6. Transfer the fritters to a paper towel-lined plate to drain any excess oil.
7. Serve warm with a side of sour cream or avocado for dipping.

You’ll love the crispy exterior and soft, flavorful interior of these fritters. Try serving them as a fun appetizer or a hearty breakfast option.

Vegemite Spiced Popcorn

Just when you thought popcorn couldn’t get any more addictive, along comes this Vegemite Spiced Popcorn to prove you wrong. Perfect for those who love a savory snack with a unique twist, this recipe is surprisingly simple to make at home.

Ingredients

• For the popcorn:
  • 1/2 cup popcorn kernels
  • 2 tbsp vegetable oil
• For the seasoning:
  • 2 tbsp unsalted butter, melted
  • 1 tbsp Vegemite
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

1. Heat the vegetable oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add the popcorn kernels to the pot, cover with a lid, and shake gently to coat the kernels in oil.
3. Once the kernels start popping, shake the pot occasionally to prevent burning. Tip: Listen for the popping to slow down to about 2 seconds between pops to know when it’s done.
4. Remove the pot from heat and let it sit covered for 30 seconds to ensure all kernels have popped.
5. Transfer the popcorn to a large bowl, discarding any unpopped kernels.
6. In a small bowl, whisk together the melted butter and Vegemite until smooth. Tip: If the Vegemite is too thick, warm it slightly to make mixing easier.
7. Drizzle the Vegemite mixture over the popcorn, then sprinkle with garlic and onion powder.
8. Toss the popcorn gently to evenly coat it with the seasoning. Tip: Use two large spoons or your hands to mix without crushing the popcorn.

Bold in flavor with a perfect crunch, this Vegemite Spiced Popcorn is a snack that stands out. Serve it at your next movie night or pack it for a savory treat on the go.

Vegemite and Pumpkin Soup

Gathering around the table for a warm bowl of soup is one of life’s simple pleasures, and this Vegemite and Pumpkin Soup combines unique flavors for a comforting twist on a classic. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups pumpkin puree
  • 4 cups vegetable broth
  • 1 tbsp Vegemite
• For seasoning:
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add 1 medium diced onion and sauté for 5 minutes, until translucent, stirring occasionally to prevent burning.
3. Stir in 2 cloves minced garlic and cook for 1 minute, until fragrant.
4. Mix in 4 cups pumpkin puree, 4 cups vegetable broth, and 1 tbsp Vegemite until well combined.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
6. Season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting as needed for your taste preferences.
7. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.

Smooth and velvety, this soup boasts a rich umami flavor from the Vegemite, balanced by the sweetness of pumpkin. Serve with a dollop of sour cream and crusty bread for a satisfying meal.

Summary

Exploring these 18 Savory Vegemite recipes opens up a world of delicious possibilities for Aussie flavor lovers right in your North American kitchen. Whether you’re a long-time fan or new to Vegemite, there’s something here to tantalize your taste buds. We’d love to hear which recipes you try and adore—drop us a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.