4 wholesome, plant-based dinner recipes for every occasion

4 wholesome, plant-based dinner recipes for every occasion

Plant-based goodness just got a whole lot better. Stuck for delicious meat-free options for lunch or dinner? Try Ceres Organics’ great pant-based options. From the new Banana Blossom, a great fish substitute, to Jackfruit as a pulled pork substitute through to our plant protein-packed burger and fritter mixes. You can’t go wrong.

Jackfruit Mexican Burrito Bowl

Serves: 2



Crumbed Banana Blossoms with Charred Eggplant & Tomato Sauce

Ceres Organics Banana Blossom Crumbed Banana Blossoms With Charred Eggplant And Tomato Sauce (2)
Recipe / Ceres Organics

Serves: 4



Herbalicious Courgette Fritters

Herbalicious Zucchini Fritters
Recipe / Ceres Organics

Serves: 2



Vegeful Plant-Based Burger

Vegeful Plant-Based Burger
Recipe / Ceres Organics

Serves: 4



For more information visit ceresorganics.com.au

4 wholesome, plant-based dinner recipes for every occasion

By: The WellBeing Team

Stuck for meat-free options for lunch or dinner? Ceres Organics has got you covered with these deliciously wholesome pant-based dinner options.


Prep time

Cook time



  • 1 large eggplant, cut into quarters lengthwise
  • 3 tbsp Ceres Organics Organic Olive Oil
  • 2 cloves garlic, crushed
  • 400g tin Ceres Organics Organic Cherry Tomatoes
  • 2 tbsp chopped Italian parsley
  • 400g can Ceres Organics Organic Banana Blossoms
  • ½ cup Ceres Organics Organic White Stoneground Flour
  • ½ tsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ½ tsp chipotle powder
  • 1 cup almond milk
  • 1 cup panko breadcrumbs
  • Extra oil, for cooking
  • Extra parsley, to garnish


  • Preheat the oven to 200°C. Place the eggplant quarters onto a baking tray lined with baking paper, drizzle with 2 tbsp of olive oil and season with salt and pepper. Roast in the oven for 20–25 mins until the eggplant is slightly charred and very tender.
  • Allow eggplant to cool slightly, then chop finely until it almost forms a pulp. Leave the skin on.
  • Heat the remaining 1 tbsp of olive oil in a frying pan over medium–low heat. Add the garlic and cook for 1–2 mins.
  • Stir in the chopped parsley and season to taste with salt and pepper. Keep warm.
  • Meanwhile, drain the banana blossoms and gently squeeze out excess liquid. Cut larger pieces in half or into quarters. Discard any loose pieces.
  • Place the flour, salt, paprika, garlic powder and chipotle powder in one bowl. Place the almond milk and breadcrumbs into two separate bowls.
  • Coat each piece of banana blossom first in the flour mixture, then almond milk, then breadcrumbs, gently shaking off excess as you go.
  • Heat about a tbsp of oil in a frying pan over medium heat. Cook the banana blossoms for 2–3 mins on each side, until crispy and brown. Drain on paper towels.
  • Serve with the eggplant and tomato sauce and a sprinkle of parsley.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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