As a fan of Edgar’s Mission’s philosophy and work rescuing and caring for farm animals, as well as someone with a passion for vegan cooking, I have eagerly awaited the sequel to their popular Cooking with Kindness.

The new Kindness Community Vegan Cookbook brings us heartwarming home-style recipes, crowd-feeding curries, classic dishes with a vegan twist, quick meals ready in a jiffy, mouth- watering desserts and a wealth of information and tips on plant-based living.

‘Community’ is referenced in the title for good reason, with the included recipes gifted from chefs, celebrated Australian restaurateurs, nutritionists and passionate home cooks, as well as celebrities, musicians, and sportspeople – David Campbell, Osher Gunsberg, Morgan Mitchell, Allday and DJ Tigerlilly among the contributors.

Whether it stems from animal welfare concerns, ecological consciousness or a desire to improve their health, many people are turning to plant-based eating or reducing their meat and animal product intake. This can be a daunting step for many, the number one concern typically being: what will I eat?!

The Kindness Community Vegan Cookbook makes answering this question easy, enjoyable and delicious. Whether you’re looking to whip up a breakfast that is a little more interesting than Vegemite on toast, to entertain guests for dinner, or anything in between, this book has got you covered.

The vast selection of recipes is to be commended for its breadth as for its variety. Each category is packed to the brim with recipes covering a range of cuisines, flavours and levels of complexity, making this an all-occasion book for home cooks of all tastes and all levels of kitchen mastery.

The back sections also offer invaluable tips, tricks and pantry must-haves all conveniently in the one place. Some of these include recipes for all sorts of vegan cheeses, salad dressings and even gravy. Perhaps the most useful is the contributors’ distilled ‘Top 10 Tips’. The ingredient-, cuisine- and course-based recipe index further renders this volume an all-purpose kitchen classic perfect for whatever’s on your mind or in your fridge.

If the quality of the Kindness Community Vegan Cookbook weren’t enough on its own, the profits of all copies sold go towards the care of more than 450 rescued animals at Edgar’s Mission, a not-for-profit farm sanctuary set on 153 acres just outside Lancefield in rural Victoria – making this not only a compelling cook’s companion, but a project about kindness.

To purchase the Kindness Community Vegan Cookbook, visit

Spicy Sweet Potato Enchiladas and Mexican Bean Enchiladas 

I especially love Mexican cuisine. It’s delicious, hearty, versatile, and super easy to make up in large batches for gatherings. Beans are an expected ingredient, vegan by default and a perfect alternative to meat. I’m a huge fan of using fresh herbs and spices, too, and there are so many fragrant herbs and Mexican spices that complement a recipe beautifully.




1 small sweet potato 1 tbsp vegetable oil

1 small red onion, finely diced 1 tsp chilli powder, or to taste 1 tsp garlic powder

1 tbsp ground cumin 1 tsp dried oregano

½ tsp cayenne

½ cup short-grain brown rice, cooked and strained (or use pre-cooked rice)

1 cup canned kidney beans, washed well and drained

1 small red capsicum, diced

½ cup corn kernels, cooked 2 cups tomato puree

salt and pepper

8 small wholemeal tortillas

1 x 375g jar vegan-friendly enchilada sauce

1 cup shredded dairy-free cheese



Blackened corncobs, avocado, steamed green beans, green salad


Preheat oven to 200ºC.

Peel and dice the sweet potato and steam until soft. Put aside.

Heat the oil in a large pan. Sauté the red onion on low heat until soft and slightly translucent.

Combine the chilli powder, garlic powder, cumin, oregano and cayenne. Add to the onion and cook for a minute or so.

Add the sweet potato, rice, kidney beans, capsicum, corn and tomato puree. Combine all the ingredients well, lightly crushing the sweet potato with the back of your stirring spoon.

Cook on low–medium heat for a couple of minutes. Stir occasionally so the mixture doesn’t stick to the bottom of the pan. Check the  seasoning and add salt and pepper to taste.

Lay the tortillas on the bench. Divide the mixture equally onto the middle of each tortilla, leaving space on the top, bottom and sides. Fold each side in till you have a parcel, and place on an oven tray. Top the enchiladas with your favourite mild enchilada sauce and the cheese.

Pop into the oven and cook until the enchiladas have started to colour and the cheese is melted.

Serve straight from the oven with all or some of: blackened corncobs, steamed green beans, avocado, a lovely crisp green salad.


This is an extract from Kindness Community Vegan Cookbook by Edgar’s Mission (Affirm Press, $35). Photography by Julie Renouf.

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