Every Aussie pantry has a jar of Vegemite lurking in the cupboard – but what if you moved it from your trusty Vegemite sandwich into a hero ingredient in your evening dinner? These creative recipes using Vegemite lean into the bold, yeasty flavour to add umami complexity to classic comfort food, lift vegetarian meals, or lend a salty edge to sweets.
Coq au vin
Traditionally made with red wine and pancetta, this rustic French dish takes well to Vegemite’s salty complexity. Just a teaspoon enhances the sauce’s depth — it's a little little unconventional, but no more surprising than adding anchovies to a stew.
Cheesy Aussie scrolls
These golden scrolls are nostalgic lunchbox and picnic fare. Layering in cheese and Vegemite creates a salty-savoury swirl that hits every comfort note.
Stockman’s stew
A nod to the Aussie outback, Vegemite enhances the meaty richness of this slow-cooked stew — perfect for weeknights or campfire meals.
Singapore blue swimmer crab with Vegemite
Inspired by Singapore’s bold seafood flavours, this dish cleverly uses Vegemite in addition to soy sauce to deepen the sweetness of crab. A surprising combo, but one that delivers serious flavour.
Vegemite macarons
A daring twist on the French classic, these sweet-salty macarons pair Vegemite with white chocolate for a balance that surprises and delights.
Vegemite cheesy scrolls
These scrolls use yeast as the leavening agent, creating that classic bakery pull-apart softness, and use half a cup of vegemite for plenty of flavour.
Vegetarian pho
Craving pho without beef stock? Vegemite adds backbone to vegetarian broths, delivering a richer, more satisfying slurp without meat broths or long simmers. Just a dollop goes a long way.
Party pie foldovers
Perfect for picnics and freezer stashes for easy entertaining, these flaky parcels are rich in flavour thanks to Vegemite — just enough to give the filling extra punch.
Umami bolognese
You may never go back to stock cubes or beef bolognese after trying this version! A base of mushrooms bolstered by the savoury depth of Vegemite. It’s the cheat code for that rich, long-simmered and satifying taste.
Aussie beef pies
Worcestershire, beer No Aussie pie is complete without a deeply savoury filling—Vegemite gives beef that extra richness, balancing pastry and gravy to perfection.
A spoonful of Vegemite adds old-school flavour to beef pie filling, enhancing its meaty depth and cutting through buttery crust.
Manakish three ways
Think beyond classic za’atar for this popular Greek-style pizza — the salty richness of vegemite plays well with the soft dough and cheesy topping.
Dreggy jar dressings
Don’t toss that last scrape of Vegemite in the jar — instead, pour enough hot water to come 2 cm below the rim. Seal and shake well to combine. If you don't need it straight away, pour into ice cube trays and freeze as instant stock cubes for soups and stews.
Stuffed whole pumpkin with veg-based gravy
This showstopper roast uses Vegemite in the gravy to bring slow-cooked intensity to a plant-based feast. It’s comfort food with a clever twist.
Swedish rissoles
Scandi-style meatballs meets Aussie Vegemite magic. Add a touch of Vegemite to the gravy for these rissoles and you’ve got an easy weeknight dinner that tastes like Sunday lunch.
Truffle mac and cheese
Truffle meets Vegemite in this luxe take on a comfort staple. Just a dab added to the béchamel with Dijon mustard and parmesan cheese balances richness with subtle umami.
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