Orgran Recipes

Allergen- and gluten-free food ideas don't have to be boring when you use delicious and nourishing options from ORGRAN®. Take a look at these super-appetizing allergen-free and gluten-free food recipes and give them a try when you're looking for a satisfying snack or even tasty gluten-free party food.

Broccoli & Cabbage Crispibread Topping

Broccoli & Cabbage Crispibread Topping

Ingredients 1 cup broccoli, cooked 1/2 cup mushrooms, cooked and sliced 1/4 cup shredded cabbage, cooked 1 package ORGRAN Fava Crispibread™ (or ORGRAN Crispibread™ of choice) Method Cook broccoli, mushrooms and cabbage Arrange on top of crispibread™ Top with Honey Mustard dressing (Or dressing of your choice) Serve and enjoy

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Baked Mushrooms with Vegan Pesto Dip Served with Quinoa Wafer Crackers.

Baked Mushrooms with Vegan Pesto Dip Served with  Quinoa Wafer Crackers.

Baked Mushrooms with Vegan Pesto Dip Served with  Quinoa Wafer Crackers.  Ingredients: 1 1/2 cups fresh basil leaves2 small cloves of garlic1/4 cup pine nuts3 tbs nutritional yeast4 tablespoons olive oil1/2 tsp Himalayan crystal salt3-4 large mushroomsMethodStep 1Preheat oven to 180°C.Place mushrooms on a baking tray, lightly spray with olive oil and bake until browned.Step 2Spread the pine nuts over a seperate baking tray and bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.Step 3Place the pine nuts, basil, garlic, nutritional yeast and salt into a food processor and blitz...

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Vegetable & Seed Crispibread™ Topper

Vegetable & Seed Crispibread™ Topper

Ingredients ORGRAN Crispibread™ (Use your favorite one) sweet potato or beetroot spread avocado, mixed with lemon peas, fresh cucumber sprout mix tomato radish carrot mint basil chilli flakes vegan cheese sesame seeds sunflower and pumpkin seeds Method Apply sweet potato spread, smashed avocado or beetroot spread to Crispibread™. Top with your choice of peas, sprout mix, cucumber, tomato, radish or carrot. Sprinkle Crispibread™ with your preferred herb and seed combination of mint, basil, chilli flakes and sesame, sunflower or pumpkin seeds.

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Mediterranean Egg Cups

Mediterranean Egg Cups

Ingredients Vegetable Ingredients: 150 grams sweet potato, sliced thinly 150 grams green zucchini, sliced thinly 150 grams red capsicum, peeled and diced 1/2 cup kalamata olives, pitted and sliced Egg Mixture Ingredients: 80 grams ORGRAN Vegan Easy Egg™ 500 millilitres water 5 tablespoons olive oil 2 teaspoons dried oregano 1/4 teaspoon garlic powder salt & pepper, to taste Method Preheat the oven to 180°C fan forced. Using olive oil, spray or brush the inside of the muffin cups. Set aside. Using a mandolin, thinly slice the sweet potato and zucchini. Place the sweet potato in a microwave container (with a lid) and microwave for 2 mins. Set aside and allow to cool. In...

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Tangy Miso Pasta w/Peas

Tangy Miso Pasta w/Peas

Ingredients 1 package ORGRAN Super Food Kale, Quinoa & Brown Rice Penne Pasta Vegetables: 1 bunch broccolini, wash and cut into strips 250 grams fresh peas (snap off stem end and pop open) 2 tbs extra virgin olive oil sea salt and pepper Miso Sauce: handful of basil leaves miso sauce 1 tbs mild miso paste 4 tbs lemon juice (from the same lemon used for its zest) 1 teaspoon tahini 1 teaspoon dijon mustard 1/4 cup extra virgin olive oil To Serve: 1/3 cup salad sprouts of choice 1 tablespoon sunflower seeds zest of 1 lemon Method 1. Bring to boil a saucepan of salted water and add ORGRAN Super Food Kale, Quinoa & Brown Rice...

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